Orchids

Orchids Garden In Costa Rica at TuruBaRi Park:
Turu Ba Ri Park’ Orchids Garden

An orchid is a member of the Orchidaceae family, the largest group of all living flowers. There are at least 25,000 different species of orchids, with probably thousands more that remain unknown or unclassified. Horticulturists have also created over 100,000 hybrids for commercialization. In Costa Rica there are close to 1500 species. Most of the Costa Rican orchids are considered epiphytes. They grow on trees and use them as platforms where they receive a higher solar radiation than on the ground.
An orchid can grow in almost any climate except deserts, but most of them are native to tropical and subtropical climates, with tropical America having the largest variety. An orchid can also grow in all kinds of soil, including rocky soil or anchored on trees. The color of an orchid depends mainly on where they grow. At Turu Ba Ri Park, Costa Rica you can find one of the best orchid’s collection at a 2,400-square-meter area with around 918 feet in trails. The trails have been cultivated with trees from the botanical genus Bahuinia, which is used as a host plant for the orchids. There are over 500 host trees, which house some 1,100 plants that pertain to this important family. This garden offers the chance to observe and get to know these colorful, interesting plants and their intricately shaped flowers. The orchid’s flowering season depends on the species. However, the months from December to April see the most flowers.

The most common types of orchids are the Oncidium, Vanilla, Cattleya, Catasetum, Guareante, and others that fit into the category of Guareante skinneri. These plants are extremely important for the country also the “Guaria Morada” (Cattleya skinneri ), was designated the National Flower of Costa Rica on June 15, 1939. The Guaria Morada grows on trees, roofs, and buildings. It gets nutrients from the air, rain, dust, and residues stored on the trunk of trees. These plants use trees as a means of support, but they are not parasites. The orchid' flowers are large with fantastic shapes, amazing colors, and enchanting fragrances.


Brassavola cucullata
Psychopsis papillo
C. Percivaliana
C. violacea
C. lueddemanniana
Sievekingia jenmanii

Pernak-Pernik Pakaian Muslimah « ..Sebongkah Batu Peradaban..

Pernak-Pernik Pakaian Muslimah « ..Sebongkah Batu Peradaban..: "Renungan Pekan Ini
*Jika sepi jangan merasa sendiri, ada Allah yang selalu mengawasi*Jika sedih jangan pendam di dalam hati, ada Allah tempat berbagi*Jika susah jangan menjadi pilu, ada Allah tempat mengadu*Jika gagal jangan putus asa, ada Allah tempat meminta*Jika Bahagia jangan menjadi lupa, ada Allah tempat memuja*"

Lontong balap

ingredients:

100 g beef meat
- 3 shallots or half of medium red onion
- 2 cloves of garlic
- 1 block beef seasoning mixture/beef bouillon (Maggi or Knorr block)
- Pinch of pepper
- 250 g of bean sprouts
- 1 stalk of celery leaf
- 2 tablespoons of fried shallot
- 500 ml of water
For Lentho
- 100 g of red soya bean
- 50 g of tapioca flour
- 30 g granted coconut
- 1 teaspoon coriander
- 3 shallots
- 2 cloves of garlic
- A pinch of pepper
- salt to taste
For Sambal Petis
- 1 cloves of garlic
- 5 bird's eyes chillies
- 2 tablespoons of dried shrimp paste (petis udang)
- 1 tablespoons of water
- 1 teaspoon of sweet soy sauce (kecap manis)
Additional Ingredients
- Lontong (compressed rice), check the recipe here.
- 200 g fried tofu
- Sweet soy sauce (kecap manis)
- 2 tablespoons of fried shallot for garnish
Directions
A. The broth
1. Boiled the beef meat with 500 ml water until you get the beef broth. Take out the meat.
2. Blend or grind the shallots, garlic, salt and pepper. Then heat the oil and sauté the paste until fragrant.
3. Put the fried paste into the broth; add beef seasoning mixture/beef bouillon. Continue cooking for 5 minutes. Then add the celery and the bean sprout. Let it cook for few minutes. Don't cook it too long because it would make the bean spout overcooked (too soft)
B. Lentho
1. Bring to boil red bean. Cook until its soft enough. When it's cooked, take out from the water and let it cold.
2. Grind or blend the shallots, garlic, coriander, salt and pepper into paste. Then add the red bean and smashed coarsely.
3. Then add the tapioca flour and the granted coconut. Mix well all the ingredients.
4. Form into oval small dough. Fry in deep wok over medium heat until crispy. Remove from the pan. Cut into pieces before serve.
C. Sambal Petis
1. Fry the garlic and the chillies. Set aside.
2. Then blend or grind them with dried shrimp paste (petis udang). Add the water and sweet soy sauce (kecap manis), mix them.
D. Serve
In a plate, cut lontong into small pieces, then add the bean sprout, lentho, fried tofu and garnish fried shallot. Pour the broth, and then drizzle with sweet soy sauce. If you like it spicy, add the petis sambal.