Combro,
Nisro, Kue Lapis, Naga Sari etc. |
our
favorite Combro
dan Nisro Pak Slamet, HP 08156955592,
Depan Taman Seno/Tebet Tebet Barat, Melayani Pesanan dan Layanan
Gerobak di lokasi acara. Rasa khas dan selalu dicari pelanggan walaupun beberapa kali pindah lokasi jualan alias digusur, mula mula Depan Pasar Tebet Barat, pindah ke Auri dan sekarang di Depan Taman Seno/Tebet buka dari pagi sampai sore. |
Tebet Business Directory Alamat Usaha Kita
|
Free Posting IKLAN GRATIS,
kirim nama, alamat, telephone, email id, website dan keterangan singkat
usaha anda ke AdminTebetbarat.com
|
Soto Mie Betawi Bang Ali Jl. Tebet Barat 8 No. 33, Telp. 8350169,Email none Website none. Soto Mie Betawi Special,
betul betul rasa Betawi Asli. |
Rumah Makan
SOTO KUDUS BLOK M, Jl. Tebet Raya No. 10, Tel. 8303491.
Soto Kudus, Nasi soto, Nasi Pindang, Paru Goreng, Daging, Limpa,
Babat, Otak Goreng Telur, Ati Ampla, Perkedel, Bakwan, Sate, Tahu,
Tempe, Lumpia etc.
|
Soto
Ayam AMBENGAN Jl. Dr. Soepomo SH No. 50,
Tebet Barat, Tel. 83701745. Sedia Ayam Kremes,
Soto Ayam Istimewa Ampela, Soto Ayam + Brutu, Soto Ayam + Kulit,Soto
Ayam + Brutu Rongkong, Soto Ayam Jerohan Kulit, Tahu Gunting, Tahu
Telor, Rujak Cingur, Nasi Pecel, Rawon, Sate Ayam, Sate Kambing
etc. Website click here. Penjelasan Soto Ayam Ambengan by hrtiarc©. |
Free Posting IKLAN GRATIS,
send your name, address, telephone, email id, website and brief description
of your business to AdminTebetbarat.com
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WIKIPEDIA |
Restaurant A restaurant is a retail establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to describe take-out establishments and food delivery services. The term covers many types of venues and a diversity of styles of cuisine and service. A restaurant owner is called a restaurateur; both words derive from
the French verb restaurer, meaning to restore |
Catering Catering is the business of providing foodservice at a remote site. |
Noodle A noodle is food made from unleavened dough that is cooked in a boiling
liquid. Depending upon the type, noodles may be dried or refrigerated
before cooking. The word noodle derives from the German Nudel (noodle)
and may be related to the Latin word nodus (knot). In English, noodle
is a generic term for unleavened dough made from many different types
of ingredients. Noodles exist in an abundance of shapes. The first written account of noodles is from the East Han Dynasty
between AD 25 and 220. In October 2005, the oldest noodles yet discovered
were found at the Lajia site (Qijia culture) along the Yellow River
in Qinghai, China. The 4,000-year-old noodles appear to have been made
from foxtail millet and broomcorn millet. |
Meatball A meatball is a generally mass of ground meat that is typically rolled meat comprised of rolled ground beef and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce. There are many kinds of meatball recipes using different kinds of meats and spices. While some meatballs are mostly made of meat and ingredients to cement the ball, others may include other ingredients. How one makes meatballs depends as much on one's cultural background as on individual taste. There are even "meatless" meatballs to satisfy vegetarian palates. From the Balkans to India, there is a large variety of meatballs in the kofta family. The ancient Roman cookbook Apicius included many meatball-type recipes. In Indonesia, meatballs are called 'bakso' which are usually served
in a bowl, like soup, with noodles, beancurds (tofu), eggs, 'siomay',
and/or fried meat. |
Soup Soup is a food that is made by combining ingredients such as meat
and vegetables in stock or hot/boiling water, until the flavor is extracted,
forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. One of the first types of soups can be dated to about 6000 BC.[1] Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.
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Pasta Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs, that is boiled. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. There are approximately 350 different shapes of pasta. A few examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes counted as pasta because they are traditional in Italy; however, their "native" distributions (and perhaps their origins) are outside Italy, and these noodles have more in common with dumplings than with typical pasta. The two basic styles of pasta are dried and fresh. There are also variations in the ingredients used in pasta. The time for which pasta can be stored varies from days to years depending upon whether the pasta is made with egg or not, and whether it is dried or fresh. Pasta is boiled before consumption. |