Monday, 28 March 2011

Manfaat Averhoa carambola!

Manfaat Averhoa carambola.

Nama Tanaman :Belimbing Manis (Averhoa carambola)
Nama Lokal :Belimbing manis (Indonesia), Belimbing manih (Minangkabau); Belimbing legi (Jawa), Belimbing amis (Sunda), ; Bhalimbing manes (Madura), Balirang (Bugis);
Deskripsi :Pohon kecil, tinggi mencapai 10 m dengan batang yang tidak begitu besar dan mempunyai garis tengah hanya sekitar 30 cm. Ditanam sebagai pohon buah, kadang tumbuh liar dan ditemukan dari dataran rendah sampai 500 m dpi. Pohon yang berasal dari Amerika tropis ini menghendaki tempat tumbuh tidak ternaungi dan cukup lembab. Belimbing wuiuh mempunyai batang kasar berbenjol-benjol, percabangan sedikit, arahnya condong ke atas. Cabang muda berambut halus seperti beludru, warnanya coklat muda. Daun berupa daun majemuk menyirip ganjil dengan 21-45 pasang anak daun. Anak daun bertangkai pendek, bentuknya bulat teiur sampai jorong, ujung runcing, pangkal membundar, tepi rata, panjang 2-10 cm, lebar 1-3 cm, warnanya hijau, permukaan bawah hijau muda. Perbungaan berupa malai, berkelornpok, keluar dari batang atau percabangan yang besar, bungs kecil-kecil berbentuk bintang warnanya ungu kemerahan. Buahnya buah buni, bentuknya bulat lonjong bersegi, panjang 4-6,5 ern, warnanya hijau kekuningan, bila masak berair banyak, rasanya asam. Biji bentuknya bulat telur, gepeng. Rasa buahnya asam, digunakan sebagai sirop penyegar, bahan penyedap masakan, membersihkan noda pada kain, mengkilapkan barang-barang yang terbuat dari kuningan, membersihkan tangan yang kotor atau sebagai bahan obat tradisional. Perbanyakan dengan biji dan cangkok.
Untuk Penyakit Diabetes melitus, Kolesterol, Hipertensi;
Pemanfaatan BAGIAN YANG DIPAKAI: Daun, bunga, buah.

KEGUNAAN:
Bunga:
- Batuk.
- Sariawan (stomatitis)

Daun:
- Perut sakit. Gondongan (Parotitis).
- Rematik.

Buah:
- Batuk rejan.
- Gusi berdarah, sariawan.
- Sakit gigi berlubang.
- Jerawat. Panu.
- Tekanan darah tinggi.
- Kelumpuhan.
- Memperbaiki fungsi pencernaan.
- Radang rektum.

PEMAKAIAN:
Untuk minum: Lihat resep.
Pamakaian luar: Daun secukupnya setelah dicuci bersih digiling halus sampai seperti bubur, dipakai sebagal tapal (pemakaian setempat) pada gondongan, rheumatism, jerawat, panu.

CARA PEMAKAIAN:
1. Pagel linu:
1 genggam daun belimbing wuiuh yang masih muda, 10 biji cengkeh,
15 biji lada, digiling halus lalu tambahkan cuka secukupnya.
Lumurkan ketempat yang sakit.

2. Gondongan:
10 ranting muda belimbing wuiuh berikut daunnya dan 4 butir bawang
merah setelah dicuci bersih lalu ditumbuk halus. Balurkan ketempat
yang sakit.

3. Batuk pada anak.
Segenggam bunga belimbing wuiuh, beberapa butir adas, gula
secukupnya dan air 1 cangkir, ditim selama beberapa jam. Setelah
dingin disaring dengan sepotong kain, dibagi untuk 2 kali minum,
pagi dan malam sewaktu perut kosong.

4. Batuk:
25 kuntum bunga belimbing wuluh, 1 jari rimpang temu-giring, 1 jari
kulit kayu manis, 1 jari rimpang kencur, 2 butir bawang merah, 1/4
genggam pegagan, 1/4 genggam daun saga, 1/4 genggam daun
inggu, 1/4 genggam daun sendok, dicuci dan dipotong-potong
seperlunya, direbus dengan 5 gelas air bersih sampai tersisa 2 1/4
gelas. Setelah dingin disaring, diminum dengan madu seperlunya.
Sehari 3 kali 3/4 gelas.

5. Batuk rejan:
a. 10 buah belimbing. wuluh dicuci lalu ditumbuk halus-halus,
diremas dengan 2 sendok makan air garam, lalu disaring. Minum,
lakukan 2 kali sehari.
b. Buah belimbing wuiuh dibuat manisan, sehari makan 3 x 6-8 buah.

6. Rematik :
a. 100 gr daun muda belimbing wuluh, 10 biji cengkeh dan 15 biji
merica dicuci lalu digiling halus, tambahkan cuka secukupnya
sampai menjadi adonan seperti bubur. Oleskan adonan bubur tadi
ketempat yang sakit.

b. 5 buah belimbing wuluh, 8 lembar daun kantil (Michelia champaca
L.), 15 biji cengkeh, 15 butir lada hitam, dicuci lalu ditumbuk
halus, diremas dengan 2 sendok makan air jeruk nipis dan
1 sendok makan minyak kayu putih. Dipakai untuk menggosok
dan mengurut bagian tubuh yang sakit. Lakukan 2-3 kali sehari.

7. Sariawan:
a. Segenggarn bunga belimbing wuluh, gula jawa secukupnya dan
1 cangkir air direbus sampai kental. Setelah dingin disaring,
dipakai untuk membersihkan mulut dan mengoles sariawan.

b. 2/3 genggam bunga belimbing wuiuh, dicuci lalu direbus dengan
3 gelas air bersih sampai tersisa 2 1/4 gelas. Setelah dingin
disaring lalu diminum, sehari 3 kali 3/4 gelas.

c. 3 buah belimbing wuitjh, 3 butir bawang merah, 1 buah pala yang
muda, 10 lembar daun seriawan, 3/4 sendok teh adas, 3/4 jari
pulosari, dicuci lalu ditumbuk halus, diremas dengan 3 sendok
makan minyak kelapa, diperas lalu disaring. Dipakai untuk
mengoles luka-luka akibat sariawan, 6-7 kali sehari.

8. Jerawat:
a. Buah belimbing wuluh secukupnya dicuci lalu ditumbuk halus,
diremas dengan air garam seperlunya, untuk menggosok muka
yang berjerawat. Lakukan 3 kali sehari,

b. 6 buah belimbing wuluh dan 1/2 sendok teh bubuk belerang,
digiling halus lalu diremas dengan 2 sendok makan air jeruk nipis.
Ramuan ini dipakai untuk menggosok dan melumas muka yang
berjerawat. Lakukan 2-3 kali sehari.

9. Panu:
10 buah belimbing wuluh dicuci lalu digiling halus, tambahkan kapur
sirih sebesar biji asam, diremas sampai rata. Ramuan ini dipakai
untuk menggosok kulit yang terserang panu. Lakukan 2 kali sehari.

10. Darah tinggi.
a. 3 buah belimbing wuluh dicuci lalu dipotong-potong seperlunya,
direbus dengan 3 gelas air bersih sampai tersisa 1 gelas. Setelah
dingin disaring, minum setelah makan pagi.

b. 10 buah belimbing wuiuh, 1 jari rimpang kunyit, 1/4 genggam
daun meniran, 3 jari labu air, 3 jari gula enau, dicuci dan
dipotong-potong seperlunya, lalu direbus dengan 3 gelas air
bersih sampai tersisa 2 1/4 gelas. Setelah dingin disaring, minum.
Sehari 3 x 3/4 gelas.

11. Sariawan usus, getah empedu sedikit :
Buah diolah menjadi selai, makan.

12. Sakit gigi berlubang:
5 buah belimbing wuiuh dicuci bersih, makan dengan sedikit garam,
kunyah ditempat gigi yang berlubang.



Saturday, 26 March 2011

ROSSA ~ SAKURA


♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥

Senada cinta bersemi di antara kita
Menyandang anggunnya peranan jiwa asmara
Terlanjur untuk terhenti
Di jalan yang telah tertempuh
Semenjak dini, sehidup semati 

♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
Kian lama kian pasrah ku rasakan jua
Janji yang terucap tak mungkin terhapus saja
Walau rintangan berjuta walau cobaan memaksa
Diriku terjerat, dipeluk asmara

Bersama dirimu terbebas dari nestapa
Dalam wangi bunga cita, cinta dan bahagia
Walau rintangan berjuta, walau cobaan memaksa
Diriku terbuai, di batas asmara 

♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
Kian lama kian pasrah kurasakan jua
Janji yang terucap tak mungkin terhapus saja
Walau rintangan berjuta, walau cobaan memaksa
Diriku terjerat, di peluk asmara 

♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
(**) Terlambat untuk berdusta, terlambatlah sudah

Menyentuh sanubari tak semudah kusangka
Yakin akan cintamu yakinkan segalanya
Perlahan dan pasti daku kan melangkah
Menuju damai jiwa 

♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥

ROSSA - Bila Salah



BILA SALAH...
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥

Satu kata yang pernah terucap
Kau tanggalkan cinta kita
Tak tersirat dibenakku
Kau redupkan suasana cinta

Mungkin suatu keinginan darimu
Untuk lepas dari hidupku
Oh Cintaku......

**
Ku masih ingin dalam pelukmu
Semua itu kau pun tahu
Tak terlintas dibenakku
Kau berpaling tinggalkan diriku

Mungkin niatmu lupakan diriku
Dan sirnakan keinginanmu bersamaku

Reff:

Kalau memang aku salah
Berikan maaf untukku
Takkan kuulang lagi
Hanya itu yang kuminta
Tuk terakhir darimu
Walau tiada cinta lagi
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥

Semenjak Ada Dirimu


 
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥

Semenjak Ada Dirimu
Tak pernah kuduga
semuanya berubah
saat kau memandangku
bergetar hati ini
kau berikan harapan tentang
warna warni hariku
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
semenjak ada dirimu
dunia terasa indahnya
semenjak kau ada disini
kumampu melupakannya

kini aku tak sabar
ingin hati kau untukku
nyatakanlah kepadaku
janji indah yang kutunggu
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
semua kini telah bersinar lagi
takkan kuingat dia

semenjak ada dirimu
dunia terasa indahnya
semenjak kau ada disini
kumampu melupakannya

semenjak ada dirimu
semua terasa indahnya
semenjak kau ada disini
tak ingin melepaskanmu
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
where are you
when I needed you
Now that I found someone new

kau berikan harapan tentang
warna warni hariku
warna warni hariku

semenjak ada dirimu
dunia terasa indahnya
semenjak kau ada disini
kumampu melupakannya

semenjak ada dirimu
semua terasa indahnya
semenjak kau ada disini
tak ingin melepaskanmu
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
 
semenjak ada dirimu
dunia terasa indahnya
semenjak kau ada disini
kumampu melupakannya

semenjak ada dirimu
semua terasa indahnya
semenjak kau ada disini
tak ingin melepaskanmu

♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥
♥¸¸.•*¨*•♫♪♪♫•*¨*•.¸¸♥


Friday, 25 March 2011

An Inspiration Animation by Junior Chamber International Petaling Jaya

Gex Osa Djoe ... hahaaa...!


Sebuah PERENUNGAN, 

•Disaat kamu ingin melepaskan seseorang,
ingatlah pada saat ...kamu ingin mendapatkannya
•Disaat kamu mulai tidak mencintainya,
ingatlah saat pertama kamu jatuh cinta padanya
•Disaat kamu mulai bosan dengannya,
ingatlah selalu saat terindah bersamanya
•Disaat kamu ingin menduakannya,
bayangkan jika dia selalu setia
•Saat kamu ingin membohonginya,
ingatlah disaat dia jujur padamu

Dalam keseharianpun...... 



•Jangan terlalu perhitungan
•Jangan hanya mau menang sendiri
•Jangan suka sakiti sesama apalagi terhadap mereka yang berjasa bagi kita , karena tuain akan didapatkannya.
•Belajarlah dengan tiada hari tanpa cinta, tiada hari tanpa kasih, dan tiada hari tanpa pengorbanan, karena semua itu perlu perjuangan.
•Selalu berlapang dada dan mengalah
•Hidup ceria, bebas leluasa.
•Tak ada yang tak bisa di ikhlaskan.
•Tak ada sakit hati yang tak bisa dimaafkan
•Tak ada dendam yang tak bisa terhapus.

Tetapi SATU PESAN SAYA.... 



" KEHIDUPAN AKAN TERUS BERGULIR DALAM HIDUP ANDA.
SENANG , SUSAH, SEDIH, TERSENYUM, TERTAWA, DAN BAHAGIA,
ADALAH IRAMA MELODI PADA SEBUAH DAWAI GITAR DAN ALUNAN INSTRUMENTALIA YANG HARMONI,

Dalam sebuah kehidupan anda yang terus bergulir sampai akhir massanya.
By: MOTIVASI DAN MOTIVATOR 

Wednesday, 16 March 2011

Pasta Questions ....

Pasta Questions


Q. I like to serve pasta to my guests. Is it possible to cook it ahead of time and keep it warm until dinnertime?
A. Ideally, pasta should be served immediately after cooking, but we recognize that there are times when making it ahead of time would make entertaining easier.
Here's a suggestion, but it works only for pasta that will be sauced at the table or immediately before serving: Cook the pasta ahead of time, drain, and pour into a bowl that's been rubbed with a little olive oil. (The oil will prevent the pasta from sticking to the bowl after it has cooled.) If you won't be serving the meal for a half hour or more, refrigerate the pasta.
Just before serving, pour the pasta into a large pot of rapidly boiling water. Simmer and stir gently just until the pasta has separated, no more than one minute. Drain, and serve.
Another alternative is to use fresh pasta instead of dry pasta. Fresh pasta requires only a minute or two of stove time, so it can be cooked just before serving.


pasta broccoli

Italian pasta and broccoli makes a great dinner, but 
what if you want to cook the pasta ahead of time?
See more international tomato dishes pictures.
 
Q. The package instructs me to cook the pasta until "al dente." What does this mean?
The literal translation of this Italian phrase is "to the tooth." It indicates a degree of doneness when cooking pasta. Al dente pasta is slightly firm and chewy, rather than soft.

Q. How do you cook rice so that it turns out dry and the grains are separated?
A. This pretty much depends on the type of rice you use. There are three commercial grades of rice -- long-, medium- and short-grain -- and the length of the rice kernel affects the texture of the rice when it's cooked. Medium- and short-grain rice have a high starch content, which makes the cooked rice moist and sticky; long-grain rice has less starch, so it cooks up dry and fluffy.
Each type of rice requires a different amount of liquid, so check the cooking directions on the package. For instance, brown rice -- which has been minimally processed -- and converted, or parboiled, rice take longer to cook than white rice and require more liquid (generally 2-1/2 to 3 cups of liquid to 1 cup of rice).
Another way to keep the grains separated is to add about a tablespoon of oil, butter, or margarine to the pot while cooking. This lubricates the individual grains and prevents them from adhering and clumping together.Another bit of advice: Don't stir rice while it's cooking because stirring also will make it stickier.
An easy way to make clump-free rice is to use the pilaf method: Heat 2 tablespoons of butter in a medium saucepan. Add 1 cup long-grain rice. Cook and stir the rice over medium heat for 4 to 5 minutes or until rice turns opaque. Add 2 cups boiling chicken broth or water and 1/2 teaspoon salt. Cover and cook over low heat for 14 minutes or until rice is tender and water has been absorbed.

Q. What is the difference between fresh and dry pasta?
Pasta is classified as either dry or fresh. Dry is the traditional kind sold in a box in the supermarket, while fresh means that it hasn't been dried before packaging.
Fresh pasta is generally limited to long goods-spaghetti, linguine, fettuccine-or filled pastas, such as ravioli and tortellini. The dough is made by combining all-purpose wheat flour, whole eggs, sometimes oil for easier handling, and salt for flavoring. It is blended, kneaded, and then rolled out, either by hand or machine. It is then cut into desired widths.
Commercially made fresh pasta is sold in bulk in natural food markets, Italian markets, and in some regular supermarkets. Packaged fresh pasta is sold in most supermarkets. Fresh bulk pasta is highly perishable and should be used within four or five days. Packaged fresh pastas last longer, since most contain preservatives. Fresh pasta can be double-wrapped and frozen for up to four months, but don't thaw it before cooking; it should go directly from the freezer into the boiling water.
"Specialty" fresh pastas also are available. These have vegetables, herbs, and seasonings added. For instance, spinach lends a green color; carrots, an orange color; beets or tomatoes, a red color; and squid ink, a black color. Common herb and seasoning additions include basil, black pepper, garlic, and lemon.
Fresh pasta doesn't require a long cooking time; most require only a minute or two in rapidly boiling water, so in addition to their fresh appeal, they also get a meal on the table fast.

Fruits & Veggies - Free Yourself From 5-a-Day; Let's Go 3-a-Day

No More Pasta Sauce from a Jar ...

No More Pasta Sauce from a Jar 
by. Owennie Lee, RD of HealthCastle.com
 

(HealthCastle.com) Stroll through the grocery store and you will see scores of jarred pasta sauces, often taking up a good portion of an aisle. It is obvious that we love to use ready-made pasta sauce, especially to whip up a quick dinner. With the recent spotlight on reducing the amount of sodium we consume, we decided to take a look at what's in those jarred pasta sauces. We found that most of them are really high in sodium. We couldn't help but wonder: Is it that much more work to make your own sauce, and is the perceived convenience worth the extra sodium?


Check out the following table for the comparison between jarred tomato-based pasta sauce and homemade tomato pasta sauce:


 no more pasta sauce from a jar 

Ragu-Roasted Garlic
 
Ragu - Roasted Garlic



Homemade Tomato
Pasta Sauce


Serving Size:
1 cup of sauce ~ 1 cup
Calories:
180 kcal 93 kcal
Protein:
4 g 2.6 g
Fat:
6 g 4.3 g
Trans Fat:
0 g 0 g
Carbohydrate:
26 g 13.1 g
Fiber:
6 g 3.4 g
Sodium:
1120 mg 21 mg
Preparation time:
20 minutes (20 minutes to cook the pasta and 2 minutes to warm the sauce while the pasta is cooking) 20 minutes (20 minutes to cook the pasta, plus 10 minutes to cut the vegetables and 10 minutes to cook the sauce while the pasta is cooking)
Price per serving:
$1.39 $1.33
 
 
Ingredients:
Tomato puree (water, tomato paste), tomatoes, water, roasted garlic, soybean oil, sugar, salt, spice, dehydrated vegetables (onions, parsley), natural flavor, calcium chloride, citric acid and sulphites. May contain traces of milk ingredients.  Fresh tomatoes, onion, garlic, tomato paste, olive oil, bay leaf, salt, pepper

How Did the Two Stack Up?

We were surprised that the two recipes took us the same amount of time to prepare. The "convenient" way did not save any time due to the amount of time required to cook the pasta, so why not use that time to make a fresh sauce from scratch? We quoted 10 minutes for cutting vegetables, but if you don't even want to do that you can always buy minced garlic and use canned crushed tomatoes, which are also less expensive. By using fresh tomatoes in our sauce, we were able to reduce the sodium content by a whopping 53 times from the jarred sauce! In addition, homemade sauce also skips the chemical additives like sulphites (a preservative that some people are allergic to), calcium chloride (stabilizer and thickener), and citric acid.
The homemade version tastes much fresher than the jarred version, and there is so much room to make the homemade basic sauce even more interesting. There are many pasta sauce recipes out there that require minimum work, but are big in flavors - so be sure to venture out and try them!

The Bottom Line

For a quick meal, there is nothing better than pasta with a homemade tomato sauce that is made from wholesome ingredients. It is easy to make and just as fast as heating the sauce from a jar. And more importantly, you won't be downing nearly as much sodium with the homemade version - your whole family's cardiovascular systems will thank you!

Our Tomato Sauce Recipe


The original recipe is courtesy of The Food You Crave by Ellie Krieger. The original calls for canned tomatoes, which we have substituted with fresh ones to save on sodium. We've also decreased the simmering time, as we prefer to see some tomato chunks in the sauce.

Ingredients:


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 4 fresh beefsteak tomatoes, chopped
  • 2 Tbsp tomato paste
  • 1 bay leaf
  • Salt and ground black pepper to taste

Steps:

In a large saucepan, heat oil over medium heat. Cook onion until softened, usually about 4-5 mins. Add the garlic and cook for 1 minute more. Add the remaining ingredients and cook uncovered for about 10 mins. Season with salt and pepper.
This homemade recipe produces a little more than 1 cup.

Neapolitan Genovese Pasta Sauce ...





On paper this is the best pasta sauce in the world. Number 2 in the Neapolitan cuisine pantheon, made with the very best prosciutto, salami and vegetables, cooked for 3 hours, it came into this world with silver spoon in the pan. And yet, what a disappointment. I'll give it a final chance and order it in Naples some day, but this is not a recipe you'll see me doing again. However, the preparation was rather dramatic. Have a look: 


To prepare the genovese, take about 200gram of bacon, salami, prosciutto and dry sausage, a couple carrots, herbs and 1.5kg onions.
Reduce the meat to a paste, here with my brand-new, yet century-old, Porkert meat grinder bought at 
Dehillerin in Paris. 


Proceed with the onions, herbs and carrots using the same meat grinder. 


Add a drop of tomato concentrate and mix well. 


Cook for about an hour over low heat with a beef roast on top to add flavor. 


When the vegetables are cooked, increase the heat to high and let the sauce brown, moving all the time. I really don't understand why you don't start with this step but my source on Neapolitan cuisine is adamant this comes afterwards.



Here is what it looks like after this step.




Add a glass of dry white wine gradually, letting it evaporate before adding more. Then add a cup of water and cook for a further 30 minutes.