Tuesday, 30 October 2018

JEJAK PETUALANG 9 Des 2015 - SERBA BESAR DR PAPUA 3-3-IKAN HARUAN

-J

Sup Ikan Haruan

 

Bahan-bahan diperlukan:

  • 1 ekor ikan haruan (Dibersih dan dipotong kecil) 
  • 1 ulas bawang putih (Dihiris)
  • 3 biji bawang merah (Dihiris) 
  • 1 inci halia (Dihiris)
  • 2 cawan air 
  • 1 inci kunyit hidup (Dihiris)
  • 1 biji cili merah (Dihiris)
  • 1 sudu makan lada hitam 
  • 1 keping asam gelugur 
  • 2 sudu makan minyak masak
  • 1 pokok daun sup (Diracik) 
  • 2 sudu makan bawang goreng 
  • Garam secukup rasa

Cara menyediakan dan memasak:

  1. Panaskan minyak dan tumiskan bawang putih, bawang merah, dan halia sehingga naik bau. 
  2. Masukkan air, kunyit hidup, lada hitam, cili merah, asam gelugor, dan garam. Masakkan sehingga mendidih. 
  3. Masukkan ikan dan biarkan mendidih sekali lagi. Tutupkan api. 
  4. Sedia dihidangkan dengan daun sup dan bawang goreng.

Sunday, 28 October 2018

JEJAK PETUALANG 9 Des 2015 - SERBA BESAR DR PAPUA 3-2-ikan mujair @ikan tilapia


Petua dan Cara Masak Ikan Tilapia Merah Sambal Hijau

 

Bahan-Bahan :
  • Ikan tilapia sederhana besar ( tilapia merah atau hitam, mana-mana pon boleh)
  • satu gengam cili padi hijau ( akak campur je cili hijau plus merah)
  • Dua biji bawang besar saiz sederhana ( dihiris)
  • Bawang merah kecil 3 biji ( tumbuk/ kisar )
  • Bawang putih 3 biji ( tumbuk/kisar)
  • Ikan bilis setengah gengam ( tumbuk/kisar)
  • Asam jawa extra Adabi ( tak kisah asalkan asam jawa)
  • Garam dan gula secukup rasa
  • Minyak untuk menumis

RESEPI TALAPIA MASAK PEDAS THAI

Bahan:- 1 ekor ikan tilapia (basuh dengan asam limau, perap dan bersihkan) sedikit tepung jagung, garam dan serbuk kunyit (gaul ikan) 4 ulas cili padi - potong halus 1/2 biji lada benggala merah - dadu 1 labu bawang besar - hiris dadu 2 ulas bawang putih - cincang 2 cm halia - hiris halus 1/4 cawan sos cili 3 sudu besar sos tomato 2 sudu besar sos tiram 1 sudu besar gula sedikit air Untuk hiasan:- daun bawang buah tomato (belah 6) Cara Memasak:- Panaskan minyak dan goreng ikan yang telah digaul garam dan serbuk kunyit serta disalut tepung hingga kuning keemasan. Angkat dalam pinggan yang sesuai dan ketepikan. Keluarkan minyak dan tinggalkan lebihkurang 3 sudu besar dan tumis bawang merah, bawang putih, halia dan cili. Kemudian masukkan sume bahan sos dan sedikit air. Masukkan lada benggala, gula dan sedikit garam. Biarkan mendidih. Tutup api, masukkan tomato dan gaul sebentar dan tuang ke atas ikan tadi dan hias dengan daun bawang.

Make Google view image button visible again: https://goo.gl/DYGbub
Bahan:- 1 ekor ikan tilapia (basuh dengan asam limau, perap dan bersihkan) sedikit tepung jagung, garam dan serbuk kunyit (gaul ikan) 4 ulas cili padi - potong halus 1/2 biji lada benggala merah - dadu 1 labu bawang besar - hiris dadu 2 ulas bawang putih - cincang 2 cm halia - hiris halus 1/4 cawan sos cili 3 sudu besar sos tomato 2 sudu besar sos tiram 1 sudu besar gula sedikit air Untuk hiasan:- daun bawang buah tomato (belah 6) Cara Memasak:- Panaskan minyak dan goreng ikan yang telah digaul garam dan serbuk kunyit serta disalut tepung hingga kuning keemasan. Angkat dalam pinggan yang sesuai dan ketepikan. Keluarkan minyak dan tinggalkan lebihkurang 3 sudu besar dan tumis bawang merah, bawang putih, halia dan cili. Kemudian masukkan sume bahan sos dan sedikit air. Masukkan lada benggala, gula dan sedikit garam. Biarkan mendidih. Tutup api, masukkan tomato dan gaul sebentar dan tuang ke atas ikan tadi dan hias dengan daun bawang.

Make Google view image button visible again: https://goo.gl/DYGbub

 Bahan:
1 ekor ikan talapia( if nak guna ikan siakap pun boleh)
1sdb sos ikan
1sdb cili kisar (ni sy tambah)
1sdb thai cili paste (ni sy tambah)
5ulas bawang putih - cincang halus2
7-8biji cili padi hijau -hiris
1biji cili merah -cincang halus2
Sedikit garam
Sedikit gula
1cwn air
Daun limau purut (saya tambah)
Halia -hiris (yg ni sy tambah)
1sudu olive oil -guna minyak masak pun boleh

Cara-cara :
Ikan talapia salut dgn kunyit dan garam lepas tu goreng..ketepikan.Bahan cincang bawang, cili merah, cili padi, halia, ditumis.
Masukkan satu sudu cili kisar, 1sudu pes cili thai, tambah sikit sos cili thai.tambah dengan air, masak hingga mendidih (kalau ikut video asal, dia x tmbah air, x ltk cili kisar @ thai cili pes, cuma gune minyak saje utk berkuah. Tpi ni sy adjust sendiri).
Seterusnya masukkan lime juice, sos ikan, daun limau purut. Masak lagi hingga kuah agak pekat. Last sekali masukkan gula n garam secukup rasa..
Siap, tutup api curah atas ikan ...

Bahan:- 1 ekor ikan tilapia (basuh dengan asam limau, perap dan bersihkan) sedikit tepung jagung, garam dan serbuk kunyit (gaul ikan) 4 ulas cili padi - potong halus 1/2 biji lada benggala merah - dadu 1 labu bawang besar - hiris dadu 2 ulas bawang putih - cincang 2 cm halia - hiris halus 1/4 cawan sos cili 3 sudu besar sos tomato 2 sudu besar sos tiram 1 sudu besar gula sedikit air Untuk hiasan:- daun bawang buah tomato (belah 6) Cara Memasak:- Panaskan minyak dan goreng ikan yang telah digaul garam dan serbuk kunyit serta disalut tepung hingga kuning keemasan. Angkat dalam pinggan yang sesuai dan ketepikan. Keluarkan minyak dan tinggalkan lebihkurang 3 sudu besar dan tumis bawang merah, bawang putih, halia dan cili. Kemudian masukkan sume bahan sos dan sedikit air. Masukkan lada benggala, gula dan sedikit garam. Biarkan mendidih. Tutup api, masukkan tomato dan gaul sebentar dan tuang ke atas ikan tadi dan hias dengan daun bawang.

Make Google view image button visible again: https://goo.gl/DYGbub

 

Bahan:- 1 ekor ikan tilapia (basuh dengan asam limau, perap dan bersihkan) sedikit tepung jagung, garam dan serbuk kunyit (gaul ikan) 4 ulas cili padi - potong halus 1/2 biji lada benggala merah - dadu 1 labu bawang besar - hiris dadu 2 ulas bawang putih - cincang 2 cm halia - hiris halus 1/4 cawan sos cili 3 sudu besar sos tomato 2 sudu besar sos tiram 1 sudu besar gula sedikit air Untuk hiasan:- daun bawang buah tomato (belah 6) Cara Memasak:- Panaskan minyak dan goreng ikan yang telah digaul garam dan serbuk kunyit serta disalut tepung hingga kuning keemasan. Angkat dalam pinggan yang sesuai dan ketepikan. Keluarkan minyak dan tinggalkan lebihkurang 3 sudu besar dan tumis bawang merah, bawang putih, halia dan cili. Kemudian masukkan sume bahan sos dan sedikit air. Masukkan lada benggala, gula dan sedikit garam. Biarkan mendidih. Tutup api, masukkan tomato dan gaul sebentar dan tuang ke atas ikan tadi dan hias dengan daun bawang.

Make Google view image button visible again: https://goo.gl/DYGbub

 

Bahan:- 1 ekor ikan tilapia (basuh dengan asam limau, perap dan bersihkan) sedikit tepung jagung, garam dan serbuk kunyit (gaul ikan) 4 ulas cili padi - potong halus 1/2 biji lada benggala merah - dadu 1 labu bawang besar - hiris dadu 2 ulas bawang putih - cincang 2 cm halia - hiris halus 1/4 cawan sos cili 3 sudu besar sos tomato 2 sudu besar sos tiram 1 sudu besar gula sedikit air Untuk hiasan:- daun bawang buah tomato (belah 6) Cara Memasak:- Panaskan minyak dan goreng ikan yang telah digaul garam dan serbuk kunyit serta disalut tepung hingga kuning keemasan. Angkat dalam pinggan yang sesuai dan ketepikan. Keluarkan minyak dan tinggalkan lebihkurang 3 sudu besar dan tumis bawang merah, bawang putih, halia dan cili. Kemudian masukkan sume bahan sos dan sedikit air. Masukkan lada benggala, gula dan sedikit garam. Biarkan mendidih. Tutup api, masukkan tomato dan gaul sebentar dan tuang ke atas ikan tadi dan hias dengan daun bawang.

Make Google view image button visible again: https://goo.gl/DYGbub

Friday, 26 October 2018

JEJAK PETUALANG 9 Des 2015 - SERBA BESAR DR PAPUA 3-1-ketam nipah,tiram bakau

-

Ketam nipah masak cili

 

Bahan-bahan


2 ekor ketam nipah - cuci bersih dan kerat dua
7 tangkai cili kering - (dikisar berasingan)
*4 biji bwg merah (dikisar)
*2 ulas bawang putih (dikisar)
*1 inci halia (dikisar)
1 sudu sos cili
1 sudu sos tomato 
sedikit air
garam dan gula
minyak utk menumis
 
Cara-cara

1. Kisar semua bahan yang bertanda *
2. Panaskan minyak. Tumis cili sehingga masak dan pecah minyak. Masukkan bahan yang dikisar tadi dan gaul rata. Biarkan seketika sehingga naik bau.
3. Kemudian masukkan sos cili dan juga sos tomato, kacau sebati.
4. Selepas itu masukkan ketam nipah dan juga sedikit air. Tutup kuali dan biarkan hingga ketam masak. Terbalikkan ketam nipah sekali-sekala
5. Masukkan garam dan gula secukup rasa. Kacau sebati sehingga kuah menjadi likat dan bersalut dengan ketam.

Thursday, 25 October 2018

JEJAK PETUALANG | AWAL MUSIM TUNA LAUT HALMAHERA (11/04/18) 2-3


Asam Pedas Ikan Tuna 

 Bahan-bahan:

4 keping ikan tuna - anggaran 600 gram
600 ml air
2 sudu kecil pati asam jawa - bancuh dengan 1/2 cawan air
2 biji tomato - belah 2
7 batang kacang bendi
2 batang serai - dititik
5 tangkai pokok kesum 
1 kuntum bunga kantan - belah 2
1 sudu teh lada putih - ditumbuk
garam / perasa pilihan secukupnya
1/2 cawan minyak untuk menumis 
 
Bahan kisar:
20 biji cili kering
3 ulas bawang putih
7 biji bawang merah
2 cm belacan
2 cm kunyit hidup
2 cm halia 
 
Cara:
1. Panaskan minyak dan tumis bahan kisar sehingga pecah minyak dengan api perlahan. Masukkan serai dan bancuhan pati asam jawa. Gaul sebati.
2. Masukkan air dan biar mendidih dengan api sederhana selama 10 minit atau lebih.
3. Kemudian masukkan daun kesum dan bunga kantan serta ikan tuna. Tambahkan lada putih tumbuk.
4. Masak ikan tuna di antara 3 hingga 4 minit dan kemudian masukkan potongan tomato dan biarkan seketika sehingga kacang bendi berubah warna.
5. Perasakan dengan garam / perasa pilihan secukupnya

Tuna

 A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera,[1] the sizes of which vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb)) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb)). The bluefin averages 2 m (6.6 ft), and is believed to live up to 50 years.

Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph).[2] Found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of overfishing, stocks of some tuna species, such as the southern bluefin tuna, are close to extinction.

The Thunnini tribe is a monophyletic clade comprising 15 species in five genera:
The cladogram is a tool for visualizing and comparing the evolutionary relationships between taxa, and is read left-to-right as if on a timeline. The following cladogram illustrates the relationship between the tunas and other tribes of the family Scombridae. For example, the cladogram illustrates that the skipjack tunas are more closely related to the true tunas than are the slender tunas (the most primitive of the tunas), and that the next nearest relatives of the tunas are the bonitos of the Sardini tribe.[1]

Wednesday, 24 October 2018

JEJAK PETUALANG | SENSASI HANDLINE TUNA HALMAHERA (03/10/18) 2-3-Madidihang @Ikan tuna sirip kuning


Ikan Tuna Masak Lemak Cili Padi


Bahan-bahan:
8 kepingan isi ikan tuna
2 cawan santan pekat
2 cawan air
6 kepingan nanas masak
2 batang serai - dititik
2 biji tomato hijau - belah 2
1 biji tomato merah - belah 2
1-2 keping asam gelugur - jika perlu (Amie tidak gunakan kerana air nanas telah memberikan rasa masam manis yang cukup rasa)
1 sudu teh serbuk kunyit
garam / gula / perasa pilihan

Bahan tumbuk kasar:
20 biji cili padi (anggaran segenggam)
3 ulas bawang putih
5 biji bawang merah
sedikit belacan

Cara:
1. Panaskan air dalam periuk. Masukkan kesemua bahan tumbuk, serai (jika suka masukkan asam gelugur) bersama nanas. Biarkan mendidih sehingga nanas layu.
2. Masukkan serbuk kunyit, serta santan pekat.
3. Masukkan ikan tuna dan kacau selalu supaya tidak pecah santan.
4. Setelah santan mula mendidih dan ikan tuna masak, masukkan tomato hijau serta tomato merah.
5. Perasakan dengan garam / gula / perasa pilihan.
6. Tutup api dapur dan sedia untuk dihidangkan.

Pulau – pulau kecil di pesisir Halmahera Tengah menjadi medan
petualangan tim kali ini. Bersama masyarakat lokal, tim akan menembus
rapatnya bakau, mencari umpan memancing para penghuni karang dangkal.

Saat air laut surut adalah waktu yang tepat untuk memancing lepas
pantai, atau warga lokal menyebutnya dengan ohati.

Di waktu ini pula ikan – ikan karang akan agresif mencari mangsa,
sehingga peluang sambaran ikan lebih besar .

Umpan yang digunakan pun cukup unik, yakni kerang bilolo, yang hidup di
habitat bakau. Aroma kuat dan menyengat dari daging bilolo, ampuh
mengundang ikan. Bilolo juga menjadi umpan utama, karena mudah didapat.

Ikuti keseruan perburuan memancing di pesisir Halmahera ini dalam Jejak
Petualang.


Madidihang @Ikan tuna sirip kuning

Ikan Madidihang atau tuna sirip kuning (Thunnus albacares) adalah sejenis ikan pelagis besar yang mengembara di lautan tropika dan ugahari di seluruh dunia. Ikan ini merupakan salah satu jenis tuna yang terbesar, meski masih kalah besar jika dibandingkan dengan tuna sirip biru dan tuna mata besar. Madidihang juga merupakan ikan tangkapan samudra yang penting karena bernilai ekonomi tinggi. Dalam perdagangan dunia, ikan ini dikenal sebagai yellowfin tuna

 

Pengenalan

Madidihang dewasa memiliki tubuh yang berukuran besar, dengan panjang dari ujung moncong hingga ujung percabangan sirip ekor (FL, fork length) mencapai 195 cm; namun umumnya hingga 150 cm. Bentuknya gilig panjang serupa torpedo (fusiform), agak memipih dari sisi ke sisi.[1]
Thalb u0.gif
Sirip punggung (dorsal) terdiri dari dua berkas, terpisah oleh celah yang kecil saja; berkas yang kedua segera diikuti oleh 8–10 sirip-sirip tambahan berukuran kecil (finlet). Sirip anal diikuti oleh 7–10 finlet. Pada spesimen berukuran besar, sirip punggung kedua dan sirip anal ini kadang-kadang memanjang hingga 20% FL. Sirip dada (pectoral) lumayan panjang (22–31% FL), biasanya mencapai pangkal bagian depan sirip dorsal kedua, namun tidak melewati pangkal bagian belakangnya. Ada dua lipatan kulit (tonjolan interpelvis) di antara sirip-sirip perut. Batang ekor amat ramping, dengan sebuah lunas samping yang kuat di tiap-tiap sisi, yang masing-masing diapit oleh dua lunas yang lebih kecil.[1] Sirip ekor bercabang kuat (forked, bercagak).
Punggungnya berwarna biru gelap metalik, berangsur-angsur berubah menjadi kekuningan atau keperakan di bagian perut. Sirip-sirip punggung kedua dan anal, serta finlet-finlet yang mengikutinya, berwarna kuning cerah, yang menjadi asal namanya. Bagian perut kadang-kadang dihiasi oleh sekitar 20 garis putus-putus yang hampir vertikal arahnya.[1]
Madidihang dapat mencapai berat melebihi 300 pon (136 kg), walau demikian ini masih jauh di bawah tuna sirip biru Pasifik (Thunnus orientalis) yang bisa memiliki berat lebih dari 1000 pon (454 kg), dan juga sedikit di bawah tuna mata besar (Thunnus obesus) dan tuna sirip biru selatan (Thunnus maccoyii). Ukuran madidihang yang tercatat dalam literatur adalah hingga sepanjang 239 cm dan seberat 200 kg.

Habitat

Segerombolan madidihang di laut dalam
Madidihang merupakan ikan epipelagis yang menghuni lapisan atas perairan samudra di atas lapisan termoklin. Penelitian memperlihatkan bahwa meski madidihang kebanyakan mengarungi lapisan kolom air 100 m teratas, dan relatif jarang menembus lapisan termoklin, namun ikan ini mampu menyelam jauh ke kedalaman laut. Seekor madidihang yang diteliti di Samudra Hindia menghabiskan 85% waktunya di kedalaman kurang dari 75 m, namun tercatat tiga kali menyelam hingga kedalaman 578 m, 982 m dan yang paling ekstrem hingga 1.160 m.
Tuna sirip kuning ini mempunyai kebiasaan berenang cepat dan bergerombol bersama ikan yang seukuran, kadang-kadang juga bercampur dengan tuna jenis lainnya. Musim berbiaknya berlangsung selama musim panas. Ikan-ikan ini memangsa aneka jenis ikan, krustasea, dan juga cephalopoda.[1] Di laut Halmahera dan Sulawesi, madidihang terutama memangsa ikan (malalugis dan teri), udang dan kepiting; dengan ikan malalugis (ikan layang) menempati porsi terbesar[2].

Penyebaran dan produksi

Madidihang dimuat ke truk berpendingin di Palabuhanratu, Sukabumi
Madidihang ditemukan di seluruh perairan tropis dan ugahari dunia di antara garis lintang 40° LU dan 40° LS. Ikan ini merupakan komoditas nelayan yang penting; buku FAO Yearbook of Fishery Statistics melaporkan antara 1990 hingga 1995 tangkapan madidihang di perairan Pasifik barat-tengah berkisar antara 323.537 sampai 346.942 ton per tahun.[1]
Indonesia adalah tempat bertemunya stok madidihang dari Samudra Hindia dan Samudra Pasifik; kemungkinan tempat pertemuan kedua kelompok itu adalah di sekitar Laut Flores dan Laut Banda.[3] Potensi tuna sirip kuning yang terbesar di Indonesia memang diperkirakan berada di Laut Flores dan Selat Makassar, dengan luas area penangkapan sekitar 605 ribu km². Alat tangkap yang banyak digunakan adalah pancing huhate (pole and line), pancing ulur (hand line), pancing rawai (long line) dan pukat cincin (purse seine).
Para pemancing berpose dengan ikan tangkapannya; beberapa di antaranya memperoleh madidihang.
Madidihang dipasarkan dalam bentuk ikan segar, tuna beku, atau dikalengkan[1]. Ikan ini digemari dalam berbagai macam masakan, termasuk untuk dipanggang dan dijadikan sashimi. Madidihang juga merupakan tantangan yang menarik bagi penggemar olahraga memancing.

Catatan

Dalam perdagangan, yang disebut sebagai albacore dalam bahasa Inggris adalah jenis tuna yang lain, yakni tuna albakora (Thunnus alalunga). Ikan ini lebih kecil dari madidihang (hingga 120 cm FL), dengan pewarnaan yang mirip kecuali finletnya yang berwarna gelap. Sirip dada memanjang hingga melewati pangkal sirip punggung kedua, biasanya ujungnya mencapai finlet punggung yang kedua.

Tuesday, 23 October 2018

JEJAK PETUALANG | PESTA IKAN DI NANGA MATU (19/09/18) 2-3 -Ikan Tapah


IKAN TAPAH LEMAK CILI PADI

 
BAHAN-BAHANNYA :-)
1 ekor ikan tapah saiz sederhana
1 cawan terung pipit
4 batang serai, dititik
2 helai daun kunyit
800 ml santan cair
300 ml pati santan
7 biji limau kasturi, ambil jusnya
Garam dan gula secukup rasa

BAHAN KISAR HALUS :-)
1/2 cawan cili padi kampung
5 biji bawang merah
2 ulas bawang putih
1 inci kunyit hidup
CARA MEMBUATNYA :-)

  1. Ikan tapah disiang, kerat pada beberapa bahagian, cuci dan perap dengan limau nipis dan sedikit garam selama 15 minit, cuci bersih dan toskan. Terung pipit diasingkan dari tangkainya, rebus hingga 1/2 empuk. Toskan.
  2. Dalam periuk, masukkan bahan kisar halus, santan cair dan serai, kacau rata dan masak hingga mendidih. Masukkan ikan dan juga terung pipit tadi. Masak hingga terung lembut. Tuang santan cair. Kacau perlahan dan biar mendidih.
  3. Masukkan garam secukup rasa dan secubit gula. Tambah daun kunyit dan jus limau kasturi, kacau perlahan, masak sekejap dan rasa. Jika ok boleh matikan api. Hidangkan bersama nasi hangat dan lauk2 lain...
Kali ini hulu sungai di kabupaten Lamandau, Kalimantan Tengah menjadi
spot pilihan yang dituju tim. Bertepatan dengan puncak musim kemarau,
selalu menjadi waktu terbaik menjelajah sungai di area hulu wilayah
Kalimantan ini.

Musim kemarau juga membawa keuntungan tersendiri karena membuat
pergerakan predator air menjadi terbatas akibat surutnya air.

Predator kelas satu, penguasa teluk dan lubuk – lubuk sungai dalam
dikabarkan banyak mendiami spot ini.

Tapah dengan nama ilmiah “wallago” merupakan jenis ikan air tawar dari
keluarga catfish. Bagian antena mirip kumis menjadi ciri khas utamanya.
Dia adalah satu pemangsa air tawar yang paling ditakuti.

Aktif mencari mangsa pada malam hari, dan di siang hari lebih bersikap
pasif, hanya menunggu mangsanya datang.

Monday, 22 October 2018

JEJAK PETUALANG - PREDATOR PULAU TAK BERPENGHUNI TIMUR TUAL (26/7/17) 3-2,SIAKAP merah atau kakap merah


ikan siakap masak pedas

(bahan2nya)
1 ekor ikan siakap...
2 sudu besar sos cili..1 1/2 sudu besar air asam jawa..
1 sudu besar gula..
garam secukup rasa..
minyak untuk menggoreng & menumis..

(bahan kisar)
10 tangkai cili kering
1 biji bawang besar...
1 ulas bawang putih..

(bahan hiris & potong)
1 biji bwng kuning/bwng besar...(dipotong dadu)
1 biji cili merah ..(dibelah dua & dipotong)
6 biji cili api..(dipotong bulat)
1 batang serai...(dihiris)

(cara2nya)
lumurkan ikan dengan garam & kunyit..
panaskan minyak....goreng ikan sehingga garing...
setelah itu diangkat & diletak diatas pinggan & diketepikan...

tinggalkan agak dalam 5 sudu besar minyak....
tumis bahan kisar sehingga garing& naik minyak....
kemudian masukkan bahan hiris & potong..
masukkan sos tiram..sos cili..gula..garam..& air asam jawa...
setelah cukup garing & naik minyak...
tutup api dah siramkan ke atas ikan yang telah digoreng tadi....

SIAKAP merah atau kakap merah yang lebih dikenali
dengan nama umum mangrove jack (MJ) atau mangrove red snapper tergolong
dalam genus Lutjanus dan keluarga besar Lutjanidae dengan membawa nama
saintifik, Lutjanus Argentimaculatus.



Ikan siakap merah juga merupakan salah satu spesies daripada keluarga
snapper (sebagaimana ikan merah dan jenahak). Justeru itu dapat
diperhatikan siakap merah mempunyai gigi taring yang menonjol di rahang
yang digunakan untuk menangkap dan menahan mangsa.

Mengikut data taburan spesies, ikan ini merupakan spesies natif di
Lautan India dan barat Lautan Pasifik. Taburan ini termasuk di perairan
di Afrika sehingga ke Samoa.
Selain itu spesies ini turut boleh ditemui di perairan Australia, di kawasan Asia dan Asia Tenggara.
Daripada aspek morfologi, bagi siakap merah, warna pengenalan pada
badannya sudah tentu berkisar dalam tona warna merah. Begitu pun, warna
badan ikan siakap merah boleh berubah mengikut keadaan persekitaran.

Sunday, 21 October 2018

Central Asian Food - TEARDROP SOMSA (SAMOSA) and HUGE UZBEK DINNER in Tashkent, Uzbekistan!



On Day 2 of our food tour through Uzbekistan we were spent the day
eating our way through Tashkent, the largest and capital city. The day
before (Day 1) we were also in Tashkent, but there was still so much
more to eat.

Somsa - Uzbek somsa, or also frequently called samosa, is probably the
national snack or light meal of Uzbekistan, and of Central Asia. It’s
something that’s so common, I don’t think I went even a single day
without eating one or many when I was in Uzbekistan - the good news is
they are incredible delicious. In an area of Tashkent called Minor, I
think they make the best version, famous for their teardrop shape as
they droop down in the tandoor oven. The little pockets of dough are
filled with mutton, onions, and light spices. They are incredibly
delicious.
Price - 3,000 UZS ($0.37) per piece

Mutton fry - Next Bekruz took us to one of this favorite restaurants in
Tashkent, a place located above a car wash specializing in meat, lamb of
course, and fries. You order by the kilo, and we got a kilo of lamb
fried in lamb fat, and a kilo of fries. But before the main platter
feast we ate some kebabs, which were spectacular as well.
Total price - 48,000 UZS ($5.89)

Besh Panja- 5 fingers kebab - Another interesting kebab to eat in
Uzbekistan is the 5 finger kebab because it’s prongs with 5 skewers in
the shape of a hand. It was another meat snack, and it was delicious.
Price - 44,000 UZS ($5.41)

Sheep organs donut - Since it was close by, we stopped for an Uzbek
snack of what Bekruz called a “hardcore Uzbek donut.” Again a pocket of
dough filled with a mix of chopped up organs, and deep fried. It was
tasty, especially with tomato sauce.

We then on the spur of the moment took a detour and headed out to this
meat market to sample some more lamb, chicken, pickles and potatoes.
People were extremely nice, and it was very fun.

Uzbek Choyhona - Experience an Uzbek Choyhona was one of the most
memorable meals of my entire food tour in Uzbekistan. Along with an
entire table filled with food, the main dish was an entire oxtail cooked
in its own melted fat. It was insanely good. Thank you to Baha and
Rashad for putting on the feast.

Saturday, 20 October 2018

Majalah 3 (2018) | Episod 5- Keropok Ikan Patin,Mee Kari Ketam,Lokan





Tumis Lokan

 

Bahan-bahan diperlukan:

  • 2 kg lokan (tak byk sgt pun..sbb saiz besar2)
  • 3 biji bawang merah
  • 2 biji bawang putih
  • 1 inci halia
  • 1 biji bawang besar (dihiris)
  • 1 biji tomato (dibelah-belah kecil )
  • 1 biji cili hijau, 1 biji cili merah dan sedikit halia (dihiris)
  • Garam secukup rasa.
  • sedikit minyak untuk menumis dan secawan air.
  • 1-2 sudu besar cili kisar ( nak letak boleh taknak pun takpe, saya letak sesudu jgn tidak he he..)

Cara menyediakan dan memasak:


  1. Kisarkan bawang merah, bawang putih dan halia.

  2. Tumiskan bahan-bahan yang telah dikisar tadi sehingga
    naik bau dan kekuningan. Masukkan cili kisar dan tumis lagi hingga
    garing. masa ni boleh masukkan garam secukup rasa.


    Open uri20151010 29872 1iffjce

  3. Bila dah garing masukkan secawan air diikuti dgn bahan-bahan yang dihiris. Biar mendidih.


    Open uri20151010 29872 1rwb154

  4. Masukkan lokan yang telah di cuci bersih dan tutup sebentar. Rupa lokan tu cam gambar kat bawah ni...


    Open uri20151010 29872 1oipc4l

  5. Selepas lebih kurang 3 minit buka tudung dan boleh lihat
    kulit lokan dan terbuka..dah masak la tu..kacau sekejap bagi bahan2
    lain mesra dgn lokan tu...


    Open uri20151010 29872 icpuex

RESEPI MEE KARI KETAM 

Bahannya :-

  • 1 biji bawang merah besar*
  • 2 labu bawang putih*
  • 1 inci halia*
  • 2 biji bawang merah kecil*
  • 1 batang serai dihiris*(*dikisar bersama)
  • 2 s/b rempah kari ikan (saya guna baba's)
  • 2 s/b cili kering kisar
  • 1 biji kentang (direbus dan dilenyek)
  • 4 ekor ketam bunga (warna biru) dikerat dua
  • 4 biji tahu di goreng (potong kecil)
  • Rempah 4 sekawan(pelaga,bunga lawang,cengkih dan kayu manis)
  • 1 kiub perisa ayam
  • 1 keping asam keping
  • 1 batang serai diketuk
  • 1 batang daun kari
  • 200 ml santan
  • Air secukupnya
  • Taugeh dicelur
  • Sawi dicelur
  • Mee kuning dicelur
  • Daun Sup
  • Bawang Goreng
  • Cili merah hiris
  • garam
Caranya :-
  1. Tumis bahan kisar dan rempah yg
    digaul bersama cili kering kisar bancuh dengan sesudu asam jawa, tumis
    sehingga naik bau wangi dan terbit minyak. Guna api kecil dan kacau
    selalu. Tuang air secukupnya(lebih kurang 1000ml) kacau hingga mendidih.
  2. Masukan kentang lenyek dan santan serta kiub perisa ayam, kacau lagi hingga mendidih, masukan daun kari dan serai diketuk. 
  3. Kemudian masukan ketam , tauhu hiris (separuh ajer) dan perisakan garam. Jika kuah pekat boleh di tambah sedikit air.
  4. Cara menyediakan hidangan, letak mee
    kuning kedalam mangkuk tuang kuah, tabur cili hiris, bawang goreng,
    tauhu hiris, taugeh dan sawi.

Friday, 19 October 2018

Majalah 3 (2014) | Episod 47 - Ikan Patin,Ikan kelah,Ikan Jelawat

-

Jelawat Masak Cuka Bertaucu

 

Bahan-bahan :
1 ekor ikan jelawat saiz sederhana dipotong – digaul garam kunyit dan digoreng garing
2 Sudu Besar Taucu – letak dalam penapis halus dan lalukan dibawah air 2-3 kali
1 inci halia – Dipotong nipis
2 ulas bawang merah – Dipotong nipis
2 ulas bawang putih  - Dipotong nipis
1 cawan air - ikut nak kuah banyak mana
3-4 sudu besar cuka makan
1 biji bawang besar kuning – dibelah belah
1 biji timun - dipotong panjang - tak letak sebab tak ada timun
1/2 sudu kecil biji sawi
2 biji cili merah dipotong
3 sudu besar minyak – Saya pakai sedikit sahaja minyak, kalau nak lebih pun boleh
2 pokok daun bawang - dipotong
Beberapa biji tomato ceri jika suka
Garam dan gula secukup rasa
Cara-cara :
Panaskan sedikit minyak dan tumis bawang merah, bawang putih dan halia serta biji sawi sehingga wangi. Masukkan air dan taucu dan dan masak seketika. 
Masukkan cuka, garam dan gula. Masukkan juga bawang besar, timun. Biar sehingga mendidih

Ikan Jelawat
Ikan Jelawat atau juga dikenai sebagai Ikan Sultan merupakan ikan pemangsa air tawar. di Provinsi Riau penamaan ini disebut ikan lomak. Nama sainsnya adalah Lepktobarbus hoevenii. [1]
Boleh membesar sehingga 160 cm, oviparous; maserba; gregarious; biasanya berenang pertengahan sehingga dasar.
Ikan ini suatu masa dahulu menjadi santapan di raja tetapi setelah ikan ini berjaya dibiak dan telah dikomersilkan bagi hidangan ramai. Ia terdapat di sungai, tasik dan lombong di sekitar Malaysia, Indonesia dan Thailand.
 Ikan jelawat memiliki bentuk tubuh agak bulat dan memanjang, dan merupakan ciri bagi ikan yang termasuk perenang cepat. Kepala bagian sebelah atas agak mendatar, mulut berukuran sedang, garis literal tidak terputus, bagian punggung berwarna perak kehijauan dan bagian perut putih keperakan. Pada sirip dada dan perut terdapat warna merah, gurat sisi melengkung agak kebawah dan berakhir pada bagian ekor bawah yang berwarna kemerah‐merahan, serta mempunyai 2 pasang sungut. Panjang maksimum (SL) ikan ini dapat mencapai 100 cm dengan berat 10 kg.

Ikan jelawat banyak ditemui di sungai dan daerah genangan kawasan tengah hingga hilir. Bahkan di bagian muara sungai. Habitat yang disukainya adalah anak-anak sungai yang berlubuk dan berhutan dibagian pinggirnya. Anak jelawat banyak di jumpai di daerah genangan dari Daerah Aliran Sungai (DAS). Disaat air menyusut, anakan dari ikan jelawat secara bergerombol beruaya ke arah bagian hulu sungai. Ikan jelawat dapat hidup pada pH 5-7, oksigen terlarut 5-7 ppm, dan suhu 25-37o C serta diperairan yang kurang subur hingga sedang (Departemen Pertanian, 1992).

Thursday, 18 October 2018

Spirit of Asia : Tsaatan , The reindeer tribe of Mongolia





The reindeer, once accustomed to their human friends, are rather docile and gentle companions to even the smallest Dukha child.
06-mongolian-reindeer
This young Dukha girl prepares to bathe a reindeer calf.
07-mongolian-reindeer
The Dukha are also referred to as “Tsaatan,” a term that translates to “reindeer herder.”
08-mongolian-reindeer

Wednesday, 17 October 2018

Street Food in Uzbekistan - 1,500 KG. of RICE PLOV (Pilau) + Market Tour in Tashkent!


Bread Bazaar, Tashkent - We started this ultimate street food tour at
the bread bazaar in Tashkent, a market dedicated fully to bread, with a
little fruit and other things mixed in. We bought some break, some
kaymak, and some fruit and then went to a nearby restaurant where they
laid everything on the table for us, along with tea. Uzbek breakfast was
a great way to get started.

Chorsu Bazaar - The grandest bazaar in Tashkent is Chorus Bazaar, and
it’s a perfect place to get a feel of Uzbek culture and food. We first
stopped at the food court to try hanum, a type of dumpling filled with
potato and somsa. Then we continued to the dome shaped iconic part of
the bazaar, filled with fresh meat and spices. It’s one of the coolest
market structures anywhere in the world.

Plov Center - We kind of had to rush out of Chorsu Bazaar because
although they prepare 1,500 Kilos, seriously, of rice plov per day, it
only takes 2 - 3 hours before they run out everyday. So we got there,
already one of the monster swimming pool pans was finished, but they
still had a few others going and serving. Plov is the national dish of
Uzbekistan, a food that’s eaten on every and all occasions. For Tashkent
plov, it’s pretty heavy on the meat at oil, with rice, chickpeas, and
raisins. Also it included, qazi - horsemeat sausage which is a delicacy.
It was incredibly delicious, and proper meal experience.
Total price - 100,000 UZS ($12.21)

Plov is love, remember that when you’re in Uzbekistan.

National Food Restaurant - After strolling around for a while in the
afternoon, we continued to a National Food restaurant, a laid back
family style restaurant that serves all things Uzbek food. Along with a
number of dishes, the main dish I was most interested in was the naryn,
thin slices of dough mixed with minced meat and horse. It was
interesting, and quite good, as were the other dishes.
Total price - 110,000 UZS ($13.43)

Sultan Suleyman Restaurant - For dinner we went to a bit of a fancy
trendy restaurant, and had another platter of food. This time, dough
noodle like sheets topped with meat, horse sausage again, and green
onions.
Total price - 122,000 UZS ($14.90)

It was a day of learning, eating, and meeting some amazing people along
the way. Thank you for watching this Uzbekistan food tour!

Tuesday, 16 October 2018

INSANE Street FINSANE Street Food Tour in Cairo, Egypt | HEAVIEST Street Food in The WORLD!



In this FULL-ON street food adventure vlog, we are traveling to Cairo,
Egypt, famous for it's long history and delicious street food. Egypt has
some super tasty Middle east food, but it's upgraded! And at the end,
we're going to BBQ HEAVEN! We're traveling to take you to discover some
AMAZING Egyptian Street food cooked by the amazing local chefs, all
using famous Egyptian recipes right on the street! The true variety of
Egyptian flavours you can try here is insane!

First up, we're eating a traditional egyptian breakfast, the Foul Fava
bean dip, and Egyptian bread with felafel along with so many more
Egyptian street food dishes. If you're curious what Egyptians eat, this
is it, a healthy breakfast and tons of powerful baladi bread.These are
all super tasty Ancient Egyptian recipes and super local and popular ,
using only the best Egyptian spices!!

After that amazing Egyptian breakfast, we're going for more Egyptian
street food, making our way to a famous Egyptian Shawarma street stall
famous for it's fatty dripping beef that melts in your mouth, all packed
into the softest bun.

And next up, we're going for the HEAVIEST street food in Egypt, DEEP in
the local neighbourhoods of Cairo, the Fateer Egyptian Pie. It's stuffed
PLUMP with so much meat and cheese that one piece fills you up for the
whole day. And it's so cool to watch the master chefs prepare it all by
hand.

And to finish up our day of Egyptian street food, we're going for 2 more
amazing street foods in Cairo. The first, an amazing bowl of Koshary
egyptian pasta. This is incredibly delicious and hearty.

Our final street food location is actually a huge Egyptian restaurant
that has outdoor grills and some of the BEST BBQ meat in the country. We
are eating of course at the one and only The Prince restaurant in
Cairo.

But first, we are making our way to the one and only famous Egyptian
pyramids. No trip to Cairo would be complete without visiting the
Pyramids.

And when we made our way to the prince, we had the BEST BBQ in Egypt!

Monday, 15 October 2018

Dubai Food - RARE Camel Platter - WHOLE Camel w/ Rice + Eggs - Traditional Emirati Cuisine in UAE!



This is a traditional Emirati meal that is usually reserved for special
occasions or very exclusive guests. It's not a normal Dubai Street Food,
but that's why it's so good. It is an extremely rare Arab food
nowadays! You have to be incredibly lucky to experience this whole camel
platter! This is definitely one of the must try foods in Dubai! It is a
traditional Emirati food and is one of the best things to do in Dubai.
Camel meat is something that may be sensitive to some viewers, so make
sure you're comfortable with watching the camel cooking! The chefs who
prepared the camel recipe were originally from the South of India in
Kerala, but have been living in Dubai for over 20 years.

If you're thinking of traveling to Dubai for a food trip, you can't go
wrong, there is so much delicious Emirati cuisine and amazing street
food to try! I must admit, most of the food is in Dubai restaurants that
are clean and quiet, but that is part of the charm of Dubai.

First, Peyman and I checked out the tallest building in the world, the
Burj Khalifa, and then made our way to the one and only Camel
Restaurant, address below:

Entire Camel Platter in Dubai: Zaman Awal Restaurant
Address: Al Boom Village, Dubai, UAE, United Arab Emirates

If you're wondering if you should eat street food in Dubai or go for
regular restaurants in Dubai, I recommend mixing it up and going for
both. In this food video, we are solely visiting one of the best
restaurants in dubai for the whole camel plate.

Thursday, 11 October 2018

Majalah 3 (2016) | Episod 3 - Udang Kara,Sos Udang KARA,pets shop,Iguana,donut 10sen





Udang Kara Masak Lemak



Udang Kara Masak Lemak

Udang Kara Masak Lemak

 Bahan-bahan;

 5 ekor udang kara saiz sederhana – potong dua 

2 labu bawang besar    

1 sm kunyit hidup       }kisar

5 biji cili padi              }
2 batang serai – dititik
2 helai daun kunyit
Sedikit air
Santan – daripada sebiji kelapa
Sedikit perasa
kacang panjang – potong jejari


Cara-cara membuat:
  • Didihkan air di dalam periuk dan masukkan bahan kisar dan serai.
  • Biarkan ia mendidih dalam api yang sederhana dan masukkan udang kara dan daun kunyit.
  • Apabila udang kara sudah separuh masak, masukkan santan dan masak lagi dalam 10minit.
  • Kemudian masukkan kacang panjang dan perasa. Biarkan selama 5 minit dan tutup api.

Wednesday, 10 October 2018

Majalah 3 (2014) | Episod 31- Rendang Tok,Emping PADI,




Saturday, 6 October 2018

Egyptian Street Food - Seafood HEAVEN + Traditional Egyptian Food Adventure in Alexandria, Egypt!





In this street food vlog, we are traveling in Egypt up to Alexandria,
famous for it's long history and delicious seafood. We're bringing you
to try some AMAZING Egyptian Street food cooked by local chefs using
famous Egyptian recipes. The flavours you can try here are so delicious!

Starting out, we're going for a traditional egyptian breakfast, served
with Foul Fava bean dip, baba ganoush, Egyptian bread, and many more
egyptian dishes. If you're wondering what do Egyptians eat, this is it, a
healthy breakfast with lots of delicious baladi bread.These are all
super delicious Ancient Egyptian recipes and super popular with the
locals, using only the best Egyptian spices!!

 After that amazing Egyptian breakfast, we're going for more Egyptian
street food, but first, a stop at an amazing Alexandria cheese fondue
restaurant, full of delicious beef and seafood!

 And next up, we're going for the best seafood in Egypt, DEEP in the
local seafood market of Alexandria, where you can buy incredibly fresh
Seafood and bring it to the local grills nearby to cook in the Egyptian
style. Here, we had a delicious baked fish, some squid, crab, and more.
It was amazing!

And to finish up our day of Egyptian street food after that amazing

Seafood, we're going for one more Egyptian street food, the fried liver
sandwiches! This is another specialty of Alexandria, and we found the
best one in the city! Although I personally found it too strong, many
locals love the flavour and all the Egyptian dishes that come with it!

Friday, 5 October 2018

Malaysian Street Food Tour in Kuala Lumpur, Malaysia | HUGE Chinese, Indian and Malay Food JOURNEY!



Malaysian Street Food in Kuala Lumpur, Malaysia is the best! A multicultural display of extremely delicious specialty food is available for eating. Within Malaysian street food, there is Malay Street food, Chinese Street Food, and Indian street food all available to try and the options are endless. Kuala Lumpur street food is some of the best in the world. Street food around the world is different everywhere, but what is so special about Malaysia is how multicultural everything is and how unique the cooking and food culture is. So for my 3rd trip to Malaysia, we came for a Kuala Lumpur food tour. Chuchu and I decided to travel to Malaysia on a 4 day eating vacation to eat as much street food and local specialties as we could.

One thing that we both fell in love with about Malaysian cuisine, is that you could really spend a lifetime eating here tasting the local varieties of Chinese food, Indian Food, and Malay Food. With our limited amount of time on this trip, we ate non stop to sample all of the Kuala Lumpur food available. That being said, in 4 days, we barely scratched the surface of Malaysian food, there is so much more!

 We visited a few famous Chinese cuisine places, a few famous Malay cuisine places, and of course some amazing Indian cuisine as well. Below are the addresses for the Malaysian cuisine that we sampled in Kuala Lumpur, Malaysia:
1) Chinese Indian Food (Fish Head Curry) - PUDU CHINESE INDIAN RICE @ RESTORAN SIN HIAP KEE
 2) Nasi Campur and Ikan Bakar @ Gerai Pak Lang Ikan Bakar - Kampung Baru
 3) Malaysian dessert street Cendol
4) Malaysian Nasi Lemak at Village Park
5) Banana Leaf Rice at Sri Paandi in Little India (Brickfields)
6) Nasi Dagang only open on the weekends at Nasi Dagang Warung Terengganu
6) Ooi Noodle House famous Pork Noodle
7), Jalan SS 15/4b, Ss 15, 47500 Subang Jaya, Selangor, Malaysia
 8)Restoran Home Cooking @ Sungai Way, PJ - near the Indian temple at Sungai Way
 9) Durian at SS2 Durian Wai’s Durian
 10) Dry Bak Kut Teh AKA Rougucha @ Yap Chuan Bak Kut Teh, Puchong
11) Roti Canai at Nasi Kandar Pelita

Wednesday, 3 October 2018

The Enormous Health Benefits of Eucalyptus Essential Oil

Eucalyptus is an aromatic herb that has properties that provide great relief as a decongestant and an expectorant. For centuries Vick's which is made as a Eucalyptus rub is applied to the back and chest of a person who has a common cold or any other respiratory distress. It is known to loosen the mucus in the chest so that it can be coughed up and expelled.

Eucalyptus also has some antibiotic association with it. Eucalyptus has both internal and external uses. Internally it is the leaves that are used for herbal teas that are able to assist people by acting as a diuretic, an anti-diabetic and also has some anti-tumor properties. The Eucalyptus oils are almost never used internally or ingested but on rare occasion a doctor might use a miniscule amount for nasal congestion, bronchial disease and other respiratory problems.

Externally, Eucalyptus is used as a vapor rub and while it is recommended that it be rubbed on the chest and back area it is also good for inhalation in such ways as steam vaporizers. Some even boil water and drop a teaspoon of vapor rub into it so an ill person can breathe in the fumes which will help to break up the congestion in the lungs. Quite often people have used the very same rub for sprains, bruises, and muscle aches and pains.

Never underestimate the power of Eucalyptus oil as it can be beneficial for many reasons. First it is a very powerful antiseptic, it is used to treat pyorrhea which is a gum disease. It is often used to treat burns too. One thing you can bank on is that insects do not like Eucalyptus so if you mix some with water and put it in a spray bottle you can be sure that bugs will stay away. A small drop on the tip of the tongue is said to take away nausea. Many people will soak a cloth in Eucalyptus and put them in their pantries or closets to fend off bugs and roaches. Another quick tip is a few sniffs of Eucalyptus is said to help someone who has fainted and when mixed with cinnamon is known to alleviate the symptoms of the flu.

Eucalyptus is also commonly used for aromatherapy too because when mixed with other oils it is extremely beneficial. The effects of Eucalyptus are stimulating and balancing and the scent is very woody. For the purposes of aromatherapy it blends well with Juniper, Lavender, and Marjoram. Eucalyptus when used in aromatherapy does the body good as it helps to relieve mental fatigue, improves mental clarity and alertness, sharpens the senses, refreshes and revives, stimulating, energizing.

It also has great effects on the body as it feels cooling; it relieves pain and sore muscles, breaks up congestion, and reduces inflammation. Eucalyptus incorporated with aromatherapy offers pure enjoyment. Inhaling the fragrance of Eucalyptus can reduce stress and lessen depression. It makes for an overall sense of better well being. Eucalyptus is great for both bathing and also for massage oils.




The Enormous Health Benefits of Eucalyptus Essential Oil

The leaves of the eucalyptus tree, when dried, offer an oil that comes with an expansive catalog of health benefits. Used to make medicines, lotions, perfumes, cosmetics, a number of other products, eucalyptus essential oil is one of the most useful plants in the world.

Whether you're struggling with an ailment, looking to boost your hair's moisture and shine, attempting to soften your skin, cooking, or creating your own products, eucalyptus oil can help you out in some way or another. However, we've only just scratched the surface of how helpful this essential oil truly is.

What is Eucalyptus Essential Oil Used For?

The eucalyptus leaf is used for a number of health problems first and foremost. A common ingredient in natural medicines, the uses of this plant span the full gamut. The following are just a few of the illnesses, ailments, and health problems this essential oil is used to treat, soothe, and improve:

    Infections: An anti-inflammatory, eucalyptus can work wonders when it comes to nasty infections. It is also an analgesic (pain killer), an antibacterial, and it is anti-infectious, meaning it has all the makings of an effective medication for different types of infections that may plague the body. Of course, eucalyptus oil should never be ingested or applied to the skin in its absolute form. It should be diluted until safe. Most medications will do this for you, however.

    Upset Stomach: As a pain killer, diluted eucalyptus oil can assuage upset and sour stomachs, as well as relieve any pain they may cause.

    Coughs: Eucalyptus oil has been known to help loosen tight coughs and clear out phlegm following a cold. As an antiviral, it works well against colds and flus.

    Respiratory Tract Infections and Problems: The leaf and oil are also used to treat respiratory tract infections, asthma, pulmonary tuberculosis, and whooping cough. It can also be used as a preventative measure to maintain sinus health.

    Acne: A natural astringent, eucalyptus oil is also used to treat acne and oil skin.

    Burns: The clean, cooling effect of eucalyptus oil helps to soothe pain from burns and encourage healing of wounds.

    Soreness and Inflammation: For sore muscles, joint pain, and arthritis, eucalyptus oil is a lifesaver. The anti-inflammatory and analgesic properties help it soothe and reduce pain. When added to a bath, it can soothe sore muscles and melt away stress, stiffness, and tenderness.

    Fever: The pain killing properties in eucalyptus oil also work well with fevers and the symptoms they bring. Body aches, headache, weakness and tenderness can be reduced and improved with the help of this essential oil.

How to Use Eucalyptus Essential Oil

Eucalyptus essential oil can be applied a number of ways. Depending upon what you're using it for, how you use it could be different.

    In the Bath: One of the main ways it is used is in the bath as a shower gel or soap. This means that the oil is already well diluted and ready for direct use. However, you can dilute the pure oil yourself using sweet almond oil or something similar, and add 10 to 14 drops directly to your warm bath.

    Diffuser: An aromatherapy diffuser fills the air in a room with eucalyptus and is a wonderful way to gain its therapeutic value. Diffusers can be use in living rooms, bathrooms, bedrooms and even on your office desk.

    Massage: Eucalyptus essential oil is also commonly used as a massage oil. It is great for sore muscles and relieving stress and can even help improve blood circulation to the brain, giving you the ability to think clearly and calmly.

    Incense/Candle: Diffusing eucalyptus oil in an office, classroom, or in the home is a good way to improve the blood brain connection and encourage a clear thought processes.

Always make sure to buy only 100% pure therapeutic essential oil for best results.

Caution: Side Effects and Possible Poisoning

Eucalyptus oil should never be taken orally or applied directly to skin unless safely diluted. If, however, it has been ingested without being properly diluted, the following problems can occur:

    Nausea
    Diarrhea
    Vomiting
    Upset Stomach

Eucalyptus poisoning presents itself a little differently. Watch out for these symptoms:

    Suffocation feeling/Difficulty breathing
    Small pupils
    Dizziness


If you experience any of these symptoms, contact your doctor straight away.

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