The Viral Milo Fist Ice.. Make it at Your Home.

Many have written that Milo’s ice cream comes from neighboring country that is Malaysia which is familiar with Milo’s very nice. As the name implies, this ice is indeed using Milo or famous chocolate milk brand as the main ingredient. Then for the technique to make Milo ice cream, Milo powder is then mixed with sweetened condensed milk chocolate. Once mixed, then poured on shaved ice that has been prepared in the head. Usually as decoration or flavor enhancer, added topping match with what you want.

Just like fashion, snacks and food also has its own trend. One of them that again hits when this is the dessert of ice or ice aft Milo.

Milo’s own ice cream is not sold in the market enough to satisfy your curiosity about what Milo’s ice flavor feels like.

The price of ice on Milo’s head

For those of you who are curious about ice cream flavor of Milo, then visit the shopping center in your city. You too will easily catch the ice cloak Milo. Especially in Ramadan that will come soon. Of course not a few traders hawking snow ice Milo as the menu breaking the fast.

Despite using premium materials, the price of Milo’s ice cream is not expensive. Generally all ice cream sellers Milo fix affordable prices such as Rp 8,000 to Rp 15,000 depending on the toppings or extras you like. The toppings served are often pieces of Oreo biscuits, Regal biscuits crumbs, crushed peanuts, chocolate meises or colorful meises, chocolate choco chips or colorful choco chips, grated cheese, colorful marsmallows, chocolate powder, or even powder Milo itself so that the flavor of ice kepet more enjoyable.

Es Kepal Milo
Es Kepal Milo / Milo Fist Ice

How to create ice cream Milo

After trying it, then you are also interested in making it yourself at home. The way to create Milo’s ice cream is easy. Materials to make it can be easily found or marketed in the market. As a technique to make Milo’s ice cream, then you have to prepare some of this main ingredient.

Milo Powder

As the name implies, the main ingredient as a technique to make Milo’s Milo ice that must exist is Milo. But, choose Milo chocolate powder instead of Milo melted Milo or Milo chocolate milk in chocolate bar format in general. How to create Milo ice cream in one portion, often need 1-2 pcs of Milo powder.

Sweetened sweetened milk of chocolate

The next ingredient as a technique to make Milo’s ice cream is sweetened condensed milk that taste brown. Selected chocolate taste must have an exclusive purpose that is so that the ice Milo’s head is increasingly biting chocolate flavor.

As a technique to make Milo ice cream, you need to mix 1-2 sachets of sweetened condensed milk with 1-2 pcs of Milo powder that you prepared. Mix until evenly alias there is no Milo powder that clot.

Ice Cube

Another urgent material for the technique of making Milo’s ice cream is ice cubes. Sure, choose ice cubes created from mineral water. After you prepare ice cubes, draw with exclusive ice shavings. Or if you do not have ice shavings, you can destroy the ice until it is small.

After the ice is ready, the next step as a technique to make Milo’s ice cream is to sprinkle the combined sweetened milk of chocolate and Milo powder you have prepared on the shaved ice that has been clenched in a small bowl.

Various toppings

Actually you can already directly consume ice Milo head you make. But to improve the taste, you can add your favorite topping or topping on it as the final stages of technique to make Milo ice. There are various toppings to choose from. Starting from pieces of Oreo biscuits, Regal biscuits, chocolate bar shavings, or even grated cheese.

Milo ice recipe

There are not a few ways to create Milo’s ice cream in a location that you can try to match your tastes.

Milo vanilla headaches

As a technique to make this Milo vanilla ice cream, the key lies in choosing the type of sweetened condensed milk you will be using. And match the name, choose white sweetened condensed milk or which has a vanilla flavor.


  • 300 grams Milo powder
  • 1 can of sweetened condensed milk or vanilla
  • 25-25 ml of hot water

How to create Milo vanilla ice cream:

  1. Mix Milo powder with sweetened sweetened milk until smooth white. Make sure there is no Milo powder that is still clot.
  2. Add hot water is not much by little so that milo and milk mixture is getting thicker perfect.
  3. Then pour over the shaved ice that has been prepared.
  4. Add toppings to match your taste.
  5. Milo chocolate ice cream
    For those of you lovers of chocolate, then this chocolate Milo chocolate ice will be a favorite. In order to feel more solid chocolate, then choose sweetened condensed milk with chocolate flavor.


  • 300 grams Milo powder
  • 1 can of sweetened condensed milk chocolate
  • 25-25 ml of hot water
  • How to create a Chocolate Milo Chocolate Ice:
  1. Mix Milo powder with chocolate sweetened condensed milk until blended. Make sure there is no Milo powder that is still clot.
  2. Add hot water not much by little so that Milo and milk mixture is getting thicker perfect.
  3. Then pour over the shaved ice that has been prepared.
  4. Add toppings like Milo powder, shaved bars, or other favorite chocolate pieces.

Milo’s special ice

  • Are you saturated with the usual Milo ice cream? So there’s nothing wrong if you create a special Milo’s ice cream. This ice is called special because it uses a variety of toppings or favorite sprinkling as one technique to make Milo ice.

There is not a bit of toping that you can use as a technique to make Milo’s special ice cream. Starting from the usual chocolate powder, favorite chocolate pieces, meises, choco chips, favorite biscuit crackers, caramel syrup, salted caramel, or even cheese shavings can lead to a mixture of savory and sweet flavors.


  • 300 grams Milo powder
  • 1 can of sweetened condensed milk of chocolate or vanilla, depending on taste
  • 25-25 ml of hot water

How to create a special Milo head ice:

  1. Mix Milo powder with sweetened milk chocolate or vanilla until smooth. Make sure there is no Milo powder that is still clot.
  2. Add hot water not much by little so that Milo and milk mixture is getting thicker perfect.
  3. Then pour over the shaved ice that has been prepared.
  4. Add topping in the form of choco chips, favorite biscuit crumbs, caramel syrup, salted caramel, chocolate powder, favorite chocolate pieces, meises, cheese, or even Milo powder itself.

There are various ways to create Milo ice that you can explore yourself at home. It all depends on your favorite taste. Either you use sweetened condensed milk chocolate or vanilla until you can add a topping match to your liking.

You could see in this Video, how its Viral right now in Jogja.

Authentic Italian Restaurant That Qualified by The Real Italian in Jakarta

How Indonesian People are Carving for Italian Cuisine

Indonesian people are familiar with Italian cuisine. For in addition to football club and pebalapnya, Italy is familiar with tempting dishes. In the big cities of Indonesia, more and more restaurants are marketing Italian cuisine.

Call it pasta, pizza, until tiramisu. The dish can easily be found in restaurants that have a Western menu. But what is true Italian cuisine in Indonesia as delicious as in his country? Michela Linda Magri spoke about his country’s cuisine in Indonesia.

“In Indonesia there are not a few Italian restaurants, let’s talk in Jakarta because I live here There are more than 50 Italian restaurants with Italian native chefs or Indonesian chefs who learn from Italian chefs,” Michela said at The Extraordinary Italian Taste, IIC, Jakarta.

Based on information from Michela, Italian restaurants can be split into two. The first is an Italian restaurant with authentic flavors and cooking techniques that glorify the traditions of the original country. Secondly, there is an Italian restaurant with a taste of fusion cuisine alias mixed with local flavor. “I must underline the latter, it’s not uncomfortable, they’re just not authentic,” said Michela.

If you want to find a restaurant with authentic Italian flavors in Jakarta, according to information from Michela it takes not a bit of time. “Every restaurant serves Italian cuisine from different regions, it takes every day to go if you want to try an authentic Italian restaurant in Jakarta,” he said.

He wrote a number of Italian restaurants in Jakarta that have authentic taste, including Signoria Pasta, Mama Rossy, Gaia, Pesto, Valetino, Cafe Milano, and Toscana. “Not that they are the best but they represent a regional contrary to Italy and promote authentic Italian food,” said Michela. He also suggested, we are about to try Italian cuisine to dig information in advance on the internet. “If a fusion restaurant or a mixed menu, it means not authentic 100 percent.If authentic can be the best Italian restaurant in Jakarta,” said Michela.

Pizza Pizza and Pizza in Indonesia

Italian Cuisine in Indonesia
Pizza Pizza & Pizza

If you come to a number of pizza providers in Indonesia, the tongue of people often directly dig the Italian bread with a soft texture and smooth surface. However, according to the description of the Head Chef at Sapori Deli, Ahmad Gojali, the type of pizza is classified as cheap in Italy.

“It’s a cheap trattoria style, an Italian when it comes to a restaurant like that instantly knows it’s cheap,” Ahmad told CNN Indonesia in Jakarta.

Based on the information from Ahmad, pizza tasted delicious in Italy even have a coarse texture and have air bubbles on the edges.

“There are bubbles because there is still air trapped inside, and if the trattoria pizza is often used in a dough grinder, that good pizza in Italy is flattened by hand, I want to change the style of pizza in Indonesia,” he said.

Ahmad then taught the technique of making pizza that tasted good in Italy. The step is easy, just need the care and attention not unminded.

“Make the dough when I use flour from Italy directly, but use regular flour can, mix the flour with olive oil and yeast like normal bread,” said Ahmad.

The process of creating dough is common. However, the fermentation process that creates the Ahmad pizza is amazing.

“After the dough, fermented first about 36 hours,” he said.

Once ready, the dough will be broken down into portions. Before working on the formation by hand, sprinkle the flour to avoid sticking.

“In this element, the difference is we press these round dough from the middle direction, let the outside elements rather not slightly let it form like a plate,” said Ahmad.

When the pressing process, will feel bubbles dough impact air trapped in it. Ahmad suggested that the process of suppression is not too long.

“Sufficient until it is formed, the longer it is pressed, it will be the pizzas,” said Ahmad.

After a thin round shape, apply a tomato sauce in the middle of the dough. Then, put the dough into a roasting device with a temperature of 300 degrees Celsius in 3 minutes.

“This is where it takes a special skill: do not clean the flour you put with a little tap or else it will not be a golden brown like you want, it’s golden black aka burnt,” Ahmad said.

After three minutes, remove the pizza and give the toppings at will and then melt with the cheese melt. “Put another three minutes into the oven, it should be ignored so as not to burn,” Ahmad said.

The presentation process also can not be arbitrary. “Cut from the middle so that all the elements are balanced, the shape is not beautiful, but it tastes better,” said Ahmad.

Home Made Spaghettiii, Make It Like Jamie Oliver

Many people who love this Italian culinary. In addition to filling, spaghetti is known as a rich food flavor. Spaghetti can be changed with all sorts of spices that make it more delicious. In Indonesia itself has not a few restaurants that spaghetti menu. From the long way to the restaurant and issuing more money, you can cook spaghetti at home. Curious? Here’s a spaghetti recipe you can enjoy at home!

Bolognese spaghetti recipe

Spaghetti this one may be practically very familiar in the tongue of the world community. Tomato sauce that is often cooked with minced meat is very suitable combined with spaghetti pasta. Because of the famous Bolognese sauce, not a few food manufacturers that produce Bolognese sauce in bottles to make it easier for consumers to taste spaghetti. However, it is better if you make this Bolognese sauce alone because of course more healthy home food dikomparasikan food kemasa. This is the technique of making spaghetti Bolognese.


  • 125 grams of spaghetti pasta
  • Meat milled to taste
  • 50 grams of Grate Cheese
  • 2 cloves of Onion Bombay, thinly sliced
  • 2 pieces of red tomato puree with a blender
  • 3 tablespoons tomato sauce
  • 2 tbsp Meizena Flour
  • Salt and sugar to taste
  • Olive oil
  • Cooking oil
  • ½ tsp Pepper powder
  • ½ tsp dried Oregano
  • Enough water

How to create spaghetti:

  1. Boil instant spaghetti in 400 ml of water
  2. The salt input is not much by little.
  3. If the spaghetti has been chewy and does not litket the olive oil input.
  4. Wait a few moments then lift and drain
  5. Spaghetti has matured, just create the marinade
  6. How to create Bolognese sauce
  7. Using olive oil, stir the thinly sliced ​​Bombay onions
  8. Put enough minced meat
  9. Then pour the tomatoes that have been blended earlier
  10. Stir well and add sugar and salt.
  11. Then followed include sauce, oregano powder and fine pepper.
  12. In order not too liquid sauce input tepun meizena 1 tsp.
  13. Once the sauce has thickened and cooked carefully lift and pour over the spaghetti.
  14. To improve your taste you can add vegetables, sausages or grated cheese when serving.

Recipes create spaghetti carbonara

Spaghettii Carbonara
Spaghettii Carbonara

In addition to spaghetti Bolognese, spaghetti with carbonara sauce became a favorite. This is due to the taste of carbonara sauce is creamy and savory. The main ingredient of this sauce is fresh cow’s milk propelled with cheese and other spices. Here’s how to make spaghetti with carbonara sauce.


  • 300 gram Pasta
  • Salt
  • Pepper powder
  • Olive oil
  • 1 liter Water for merbus pasta
  • 100 grams Onion and then finely chopped
  • 1 eggs Chicken egg then shaken
  • 4 cloves Garlic chopped finely
  • 25 grams Cream cheese
  • 74 ml Cream thick
  • 300 ml Liquid milk
  • Smoked beef for decoration. First fried and then shaved lengthwise.
  • Parsley leaf

How to make:

  1. Prepare the pasta first. For boiling pasta, first heat the water together with salt and olive oil.
  2. After the insert the pasta when the water has been cooked. Wait until the pasta is cooked and chewy.
  3. Do not get overcooked. Overcooked pastes can remove the elasticity of the paste that may impact the taste of paste that is not too good. When cooked, immediately remove the pasta and drain.
  4. Saute garlic and onions until fragrant with olive oil.
  5. Pour the cream thick, salt, pepper, eggs, and liquid milk. So that the eggs do not clot, still stir the sauce.
  6. Add the stewed pasta to carbonara sauce. Then mix well.
  7. Add smoked beef and parsley leaves as garnish.

The recipe of spaghetti aglio olio

You could say this one spaghetti is the most easy to practice at home. But this business did not create the delicacy of the two other spaghetti recipes. It’s just a more ringat create you can-can continue to eat it. Curious? Here comes the recipe for spaghetti aglio olio.


  • 250 grams of spaghetti
  • 3 tablespoons olive oil
  • 1 tablespoon dried chilli
  • 3 cloves of finely chopped garlic
  • 3 tablespoons grated cheese
  • Salt to taste
  • 2 liters of water

How to make:

  1. To create spaghetti, heat 2 liters of water, then add 1 tablespoon of salt, 1 tablespoon olive oil. Wait until the boil and spaghetti pasta input. Wait for 10 minutes then lift and drain
  2. Saute garlic with olive oil about 2 minutes until inhaled with a sweet smell. Then add salt and red pepper. Stir to be flat and wait about 2 minutes.
  3. Last input spaghetti, stir about 2 minutes and turn off the stove.

Spaghetti Aglio Oilo is ready to be served with a sprinkling of grated cheese on top.
Easy instead of creating spaghetti at home? So you can expand our cooking knowledge and certainly more creative to make your spaghetti even more delicious.
Good luck!

How to eat healthy?

All doctors and nutritionists today agree on the ” good food ” that can be summarized by: less refined products, less processed products, less sweet products, less salty products, less bad fat without forgetting the reduction of industrial flat and of pesticides in food.In other words, “eating well” means choosing “good foods” for your plate.However, do not forget that eating healthy is also:

  • “Take” really his meal that is to say, take the time necessary to chew, in order to digest well but also to better control his intake of food. Indeed, 15 to 20 minutes after the start of the meal, chewing allows the secretion of a neurotransmitter that commands the brain to stop eating. This signal of satiety is also blurred by fatty and sweet foods, certainly very appetizing
  • Relearn the true taste of food . Our taste is often perverted by all the additives / flavor enhancers, artificial flavors, emulsifiers …, standardizing food. Rediscover tastes according to terroirs, seasons … also participates in good food
  • Cook as much as you can. Cooking allows you to take care of yourself and others, to come into contact with the food, to transform it …
  • Share . Nothing like a meal in a good friendly atmosphere

Eating well: some habits to put in place daily

  • Make a richer meal in the morning than in the evening. Remember the saying “in the morning a meal of king, at noon a meal of prince and the evening meal of poor”.
  • Chew food for a long time. This avoids problems of digestion, we appreciate the flavors and we start the satiety signals.
  • Eat as fresh as possible. Yes to local products, seasonal; transport, storage, conservation … affect the quality of food. A new way of shopping, a new organization … for his well-being.
  • Prefer raw fruits outside of meals. Taken during meals, they slow down digestion. Think about 10 -11h and 17-18h.
  • Consume raw foods at the beginning of a meal . They then trigger beneficial digestive enzymes.

In practice

Breakfast rich in protein
Quality tea, chicory or infusion + your choice:

  • 2 eggs hulls
  • rice with currants + seasonal fruit
  • 1 preparation ERGYNUTRIL or VÉGÉNUTRIL + 1 seasonal fruit at 10h
  • ½ soy yogurt + 2 teaspoons freshly ground barley flour + currants + organic squash seeds + seasonal fruit

Seasonal crudités (seasoning: first cold pressed virgin oil + cider vinegar …)
Steamed vegetables (organic vegetables or garden, consume preferably seasonal products).
A protein of your choice (see below)

In general, reserved for children and adolescents:
Fresh or dried fruits, semi-complete or organic cereals, oleaginous …

Light meal, taken early, without meat to limit putrefaction and sleep disorders.
Favor fatty fish and vegetable proteins.
Depending on the appetite and the season: raw vegetables + vegetables + cereals, or soup of vegetables with cereals, or mixed salad …

If you need sweetness at the end of the meal, think of cooked fruit, infusion, cream made from vegetable milk, homemade fruit pie …

Basic rule of diet

It is a necessity to choose your food fuel, in quality and quantity. But, I want to point out that it is especially the quality of the food and its frequency of intake that will strongly influence your health.

Indeed, the quantity will only reflect your fluctuating needs day by day depending on your condition (if you are sick or not), your activity (professional, housewife, sports …), the temperature of your environment (notion of thermal neutrality ) and many other things.

The eating behavior remains the foundation of our relationship with food.

The diet is linked to many parameters more or less variable in time: psychological state (level of anxiety, stress , neuroses, psychoses …), time for oneself, sports activity (intensity, volume, …), professional situation ( working day, night, liberal, team, traveling, …), family situation (married, single, number of children …) …

When we try to change the way we eat, it is necessary to research what could be the factors that favor the imbalance of our eating behavior . There is too much a tendency to ban food, not to be interested in the people and the relationships they have with these foods. The approach is quite different: we must work upstream to deal with the problem downstream.

Each food (raw food) has virtues (except processed products from the food industry), but it is the frequency (and in a second time their quality and quantity) to which they are present in our food which makes us consume too much (excess of cold cuts, red meats, butter, saturated fats, …) or not enough (vegetables, fruits, fish, fibers , omega 3 fatty acids …), which over time favors the appearance of various pathologies (overweight, diabetes, hypertension, cholesterol , triglycerides, cancers, cardiovascular diseases …).

Some fundamental points

For a balanced diet at the qualitative level, which obviously remains to be adapted case by case according to the characteristics of each one (especially concerning the quantities):

  • Drink at least 1.0 to 1.5L of water a day . This is very often a minimum. The urine should be clear at night. Increase this amount with physical activity and surrounding temperature. Choose spring, mineral or tap water;
  • As important as the observance of the day / night cycle: separate your food intake on the day at regular times to avoid food cravings and drifting type nibbling, bulimia. We can cite the example with 3 main meals in the day with possibly 1 or 2 snacks. It’s about adapting according to your needs. The dinner should be a normal meal and not “light”, but should not be the most important of the day;
  • Do not add salt to your dishes, the food already takes care of it. Thus, you leave a safety margin in your sodium intake. Avoid aerated water with a Sodium content greater than 100mg.L -1 . If you salt heavily, decrease gradually, your feelings for the salty will gradually adapt and you will quickly find the taste without having to add salt;
  • Same for sugar. If you suck heavily, gradually decrease the quantities. In quality, avoid white sugar and prefer to sweeten with naturally sweet products such as honey, maple syrup and agave; Note: Similarly, as a substitute for sugar, avoid consuming synthetic sugars (artificial sweeteners). Prefer honey, agave syrup, maple, rice, birch … It is interesting to also take into account the glycemic index of food.
  • Consume cereals and cereal products with little or no  refinement daily: minimum 200 to 300g per day. This includes :
    • Unrefined cereals: rice, wheat, quinoa, spelled, oats, rye …; avoid breakfast cereals in extruded petals, chocolate, all colors and prefer muesli, oats;
    • Bread: complete, rye, bis, multi-grain, corn, spelled, .. except white bread; and its derivatives: rusks, cakes, … minimum 150g per day;
    • Cereal products: whole wheat pasta , polenta, rice noodles, gnocchi …;
    • Potatoes: 2 times minimum per week. If you make them in the form of fries, focus on olive oil in a pan or oven;
    • Pulses: broken peas, lentils, white beans, red beans, beans … to be consumed at least once or twice a week;
  • Bring fresh vegetables daily to satisfy the fiber intake too frequently low: 400g minimum per day in the fresh state. All vegetables are good, raw, cooked, in soup (the fibers do not disappear!). If you find that these are foods that do not affect the taste buds, fry them in a little olive oil, add herbs, herbs …;
  • Consume at least 2 fresh fruits per day including a minimum citrus fruit (grapefruit, pomelo, orange, lemon, mandarin, clementine …) for their vitamin C intake which is a powerful antioxidant and citrates (alkalizing effect);
  • Choose a minimum of 150 to 200g of meat and / or fish and / or egg or vegetable equivalent (soy steak, tofu …) per day to ensure a minimum quota of protein of good biological value. We prefer all fish by focusing on the fat (rich in omega 3 ) minimum 2 times / week (salmon, tuna, mackerel, sardines, herring … limiting the eel). Then, meat type chicken, rabbit, turkey, guinea fowl, veal, small game, no contraindication, cons, regarding the red meat (2 to 3 times maximum / week, we choose the least fat like steak, rump , tournedos, tab, stem, bib … the steaks and ribs richer will be consumed punctually;
  • “Smartly grease your dishes” (see article on lipids )  : use vegetable oils of olive (2 tablespoons minimum) and rapeseed (3 tablespoons minimum) daily for your salads and cooking. Use the butter in the raw state punctually to accompany the breakfast, crustacean shellfish, some entries of crudités …;
  • Use spices, herbs, herbs, strong vegetables to flavor your dishes and you want to eat well and sit down with your appetite. Their diversity is quite wide and everyone finds what he needs.