Dine in with Chef Yusuf Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Laporan Akhir Pengabdian Kepada Masyarakat Skim Program Kemitraan Masyarakat Membantu Usaha Berkembang
LAPORAN AKHIR PENGABDIAN KEPADA MASYARAKAT SKIM PROGRAM KEMITRAAN MASYARAKAT MEMBANTU USAHA BERKEMBANG PROGRAM BERKELANJUTAN MEMBANTU MITRA UKM RIZKY UNTUK TUMBUH KEMBANG DENGAN USAHA KERUPUK KULIT (KHAS KUMANGO) DI KOTA PADANG Ketua Tim : Dr. Indri Juliyarsi, SP., MP/NIDN 0015077606 Anggota 1 : Dr. Sri Melia, S.TP., MP/NIDN 0004067502 Anggota 2 : Prof. Tuty Anggraini, Ph.D/NIDN 0022097703 Anggota 3 : Najmiatul Fitria, M.Farm., Apt/NIDN 0030118402 Anggota 4 : Ade Sukma, Ph.D/NIDN 0017078502 Dibiayai oleh : Dana PNBP UNIVERSITAS ANDALAS Sesuai dengan Kontrak Pengabdian kepada Masyarakat Skim : Program Kemitraan Masyarakat Membantu Usaha Berkembang Batch II Nomor : T/60/UN.16.17/PM.PKM-MUB/LPPM/2020 Tahun Anggaran 2020 LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT UNIVERSITAS ANDALAS 2020 i LEMBAR IDENTITAS Pengabdian Kepada Masyarakat Skim Program Kemitraan Masyarakat Membantu Usaha Berkembang PROGRAM BERKELANJUTAN MEMBANTU MITRA UKM RIZKY UNTUK TUMBUH KEMBANG DENGAN USAHA KERUPUK KULIT (KHAS KUMANGO) DI KOTA PADANG 1. Mitra : N a m a M i t r a : UKM Rizky P i m p i n a n M i t r a : Benni Afwadi J e n i s U s a h a M i t r a : Industri Pengolahan Makanan A l a m a t M i t r a : Perum Lubuk Gading IV Blok B No. 37 RT 001 RW 015 Kel. Lubuk Buaya, Kec. Koto Tangah Kota Padang 2. Ketua Tim Pengusul a. Nama : Dr. Indri Juliyarsi, SP., MP b. Jabatan/Golongan : Pembina/IV.a c. Bidang Keahlian : Teknologi Hasil Ternak d. F a k u l t a s : Peternakan e. -
Pakej Sajian 2017(1)
Pakej A Pakej D Makan Tengahari Makan Tengahari Nasi Putih, Ayam masak merah, Kobis masak lemak, Nasi Putih, Ayam masak kicap, Sayur tempatan, Ikan Goreng, Buah Tempatan, Air kordial Ikan Goreng, Buah Tempatan, Air kordial Minum Petang Minum Petang Pisang Goreng, Cucur badak, Teh o Kuih Donat, Cucur udang, Teh o BBQ Makan Malam Nasi Goreng Cina, Ayam bakar, Ikan Bakar, Sosej Bakar, Nasi Putih, Sup ayam, Sambal ikan, Ulam Tempatan, Air asam dan sos, Buah tempatan, Air sirap limau, Air Kopi o sambal belacan, Buah tempatan, Air sirap limau Sarapan Pagi Sarapan Pagi Nasi lemak, Sambal, Ikan bilis, Timun, Mee Goreng, Sambal, Timun, Telur Goreng, Telur Goreng, 1 x Karipap, Teh tarik 1 x kuih, Teh tarik Pakej B Pakej E Makan Tengahari Makan Tengahari Nasi Beriani, Ayam Masak Merah, Dalca, Jelatah, Nasi Ayam, Buah Tempatan, Air kordial Papedem, Buah Tempatan, Air kordial Minum Petang Minum Petang Cucur Udang, Keledek Goreng, Teh o Cucur Udang, Buah Melaka, Teh o Makan Malam BBQ Nasi Putih, Kari Ikan, Ayam Goreng kentucky, Nasi Goreng Cina, Ayam bakar, Ikan Bakar, Kentang Goreng, Sayur tempatan,Buah tempatan, Air sirap limau Air asam dan sos, Buah tempatan, Air sirap limau, Air Kopi o Sarapan Pagi Sarapan Pagi Kuew Tiow Goreng, Sambal, Timun, Telur Goreng, Meehon Goreng, Sambal, Timun 1 x Kuih, Teh tarik KM CHALET Telur Goreng, 1 x Sandwich, Teh tarik .Pakej sajian Hari Keluarga Pakej C Pakej F 2 hari 1 malam/ 3 hari 2 malam Makan Tengahari Makan Tengahari Nasi Putih, Ikan asam Pedas, Masak Lemak nangka/kobis Nasi Putih, Ikan bakar, Masak Lemak -
Side Orders Fried Rice Noodles/Lo Mein Beef Soup
Side Orders Soup Chicken (S) (L) 62. SWEET AND SOUR CHICKEN ............................................................................................. 9.50 1. EGG ROLLS (2) ............................... 2.20 31. WONTON SOUP .................... 2.95 . 5.95 63. MOO GOO GAI PAN ......................................................................................................... 9.50 2. VEGETABLE SPRING ROLLS (4) ...... 1.50 32. EGG DROP SOUP ................... 2.95 . 5.95 64. PEPPER CHICKEN AND ONION ......................................................................................... 9.50 3. CREAM CHEESE PUFFS (5) ............. 3.25 33. HOT AND SOUR SOUP ........... 3.25 . 6.50 65. CHICKEN WITH BROCCOLI ................................................................................................ 9.50 4. SHRIMP TEMPURA (4) .................. 4.95 34. CHICKEN NOODLE SOUP ....... N/A . 7.95 66. KUNG PAO CHICKEN ........................................................................................................ 9.50 5. PORK POTSTICKERS (6) ................. 5.95 35. WONTON DELUXE ................. N/A . 7.95 67. CURRY CHICKEN ............................................................................................................... 9.50 6. FRIED FILLET FISH + FRIES ............. 8.50 36. VEGETABLE SOUP ................. 2.95 . 4.95 68. CHICKEN IN GARLIC SAUCE .............................................................................................. 9.50 7. POPCORN SHRIMP + FRIES ........... 8.50 69. CASHEW CHICKEN -
CHAPTER 1 INTRODUCTION 1.1 Background Traditional Food Is Food
CHAPTER 1 INTRODUCTION 1.1 Background Traditional food is food which has been already exist, Guerrero et al (2009) said that, “traditonal food is a product frequently consumed or associated with specific celebrationsor seasons; normally transmitted from one generation to another; made accurately in a specific way according to the gastronomic heritage; with little or no processing or manipulation; distinguished and known because of its sensory properties and associated with a certain local area, region or country”. It is in line with Kristbergesson (2016), “traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisineor local cuisine”. So, traditional food is a food which has been already exist, may have a historic precedent in a national dish, regional cuisine or local cuisine and it is still eaten by everyone until now. Every country has traditional delicious food, such as, Italy with Lasagna, Japan with Sushie, Thailand with Tom Yam, and many more. Indonesia also has traditional delicious food. Indonesia is one of countries which has delicious traditional food in the world. According to Mustinda (2017), “Indonesia termasuk negara yang memiliki makanan terenak didunia, seperti: rendang, sate, dan nasi goreng.” It means indonesia include the country that has delicious foods in the world, such as: rendang, sate and nasi goreng. From Sabang until Merauke, Indonesia has different traditional food in every region. One of traditional food from Indonesia is sambal. Sambal is often regarded as a companion foods which is able to complement taste of food. In Indonesia, sambal is required menu that must be present when we eat, because sambal is one of additional appetite for some people in Indonesia, with the sambal course our appetite will 1 2 increase. -
Journal Template
GSJ: Volume 7, Issue 10, October 2019 ISSN 2320-9186 1240 GSJ: Volume 7, Issue 10, October 2019, Online: ISSN 2320-9186 www.globalscientificjournal.com THE COMPARISON OF INDIGENOUS AND NON-INDIGENOUS MSMES TOWARD MARKETING STRATEGY (CASE OF SMES SOUVENIRS FOR MINANG AUTHENTIC FOOD IN PADANG CITY) Albert Agiza Agustian S.E M.M1, Retno Melani Putri S.E M.M2, Dr. Yulia Hendri Yeni S.E M.T Ak3 1) Student of Andalas University, Faculty of Economi, Padang Indonesia 2) Student of Andalas University, Faculty of Economi, Padang Indonesia 3) Lecturer of Andalas University, Faculty of Economi, Padang Indonesia Email : [email protected] KeyWords : Indigenous, Marketing, Marketing Strategy, MSMEs, Positioning, Segmentation, Targeting ABSTRACT Many MSMEs souvenirs of West Sumatra specialty food that have sprung up in West Sumatra make not all businesses run well because of business competition, where there are differences between MSMEs both in terms of quality and quantity. MSMEs food souvenirs in West Sumatra, especially in the city of Padang are usually dominated by non-native people who are non-native people of Padang who have long lived in the city of Padang. Therefore in this study, we want to find out how marketing is compared to native and non-native MSMEs in the city of Padang. Are there differences in activities and marketing strategies in native and non-indigenous MSMEs. In collecting data the method used by interviewing informants directly. The type of interview used in this study is a semi-structured interview which means the researcher already has a guideline regarding what information will be collected. -
Ala Carte Menu
Authentic and Creative Asian Inspirations TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi Chuka Wakame Salad “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, tomato, sesame dressing Sliced wagyu striploin, Krystal caviar, fresh wasabi, scallion Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, tamarind sauce Avocado, red cabbage, mango Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, peanut sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, ginger pickles Gado Gado “V” “N” “GF” 20 Boiled mixed vegetables, white cabbage, long 6 pcs. Crazy Californian Rolls “SF” 38 beans, shimeji mushroom, carrot, potato, King crab meat, avocado, tempura crumble fried tofu, peanut sauce and Emping cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream cheese, avocado, mango, Asparagus, taro, mushroom, lotus root, spicy mayo, teriyaki sauce pumpkin, sweet potato, onion, tempura sauce 12 Slices Sashimi of the Day “GF” 42 Ebi Katsu “SF” 25 Fresh salmon, tuna belly ottoro, yellow tail, Breaded prawn, fruit, katsu sauce local white fish, Hamachi Tofu & Mushroom Spring Roll “VG” 26 6 pcs. Salmon Truffle Rolls “SF” 45 Oyster, eringi, porcini, shitake, shimeji, chili Kabayaki sauce, avocado, Philadelphia cheese, peanut sauce sliced black truffle Raw Salmon Salad 28 1 pc Lobster Sashimi on Ice “GF” “SF” 85 Lemongrass, shallot, coriander, spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, fish sauce, salmon roe fresh -
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in -
Pemegang Sijil Halal Produk Makanan
SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra. -
The Effect of Spontaneous Fermentation on the Volatile Flavor Constituents of Durian
International Food Research Journal 18: 635-641 (2011) The effect of spontaneous fermentation on the volatile flavor constituents of durian 1*Neti, Y., 2Erlinda, I. D. and 2Virgilio, V. G. 1Department of TIP, Faculty of Agriculture, University of Lampung, Sumantri Brojonegoro #1 Bandar Lampung, Indonesia 2Institute of Food Science and Technology, College of Agriculture, University of the Philippine at Los Baños, Laguna, Philippine Abstract: The flavor compounds of spontaneous fermented durian (tempoyak) were analyzed compared to fresh durian using gaschromatography -mass spectrometry (GC-MS). The results of this experiment showed that most of the volatile flavor compounds changed substantially during fermentation. Nevertheless, the major volatile constituents of fermented durian were still sulfur-containing volatiles. Beside the origin flavor constituents, fermented durian generated 5 sulfur compounds and 16 non-sulfur compounds while fresh durian were missing their flavor of 11 sulfur components and 10 non-sulfur components when durian was fermented. Some alcohol, carboxylic acid and ester components not found on the fresh durian were present in fermented durian such as 2,3-butanediol; 1,3-butanediol,octanoic acid and propyl ester acetic acid. The different proportions of volatile components and the presence or absence of sulfur and non sulfur components determine the flavor properties of fermented durian. It is, therefore, there is need in depth research for understanding the mechanisms of volatile compounds metabolism during durian pulp lactic fermentation. Keywords: Durio zibethinus, tempoyak, volatile, flavor, ester, thioester, trithiolane and thiols Introduction rather than thioesters. Moser et al. (1980) found that Thailand durian contained eight sulfur compounds The exotic fruit durian, originating from tropical where diethyl disulfide and diethyl trisulfide regions, has unique and exotic flavor. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
Appetizers & Salads Traditional Balinese Soups Rice / Noodles Simply Grill Between Bread Asian Fares Curry
APPETIZERS & SALADS TRADITIONAL BALINESE RICE / NOODLES (n) Classic Caesar Salad 125 Ikan Goreng Bumbu Bali 190 Nasi Goreng (n) 200 (p) lettuce, parmesan, crisp bacon Fresh water fish rubbed with Balinese spices served with clear fish Fried rice with chicken, beef satay, prawn and (s)(n) anchovy and croutons broth, plecing kangkung and steamed jasmine rice omellete (n)(s) with grilled chicken 140 Ayam Betutu 225 Nasi Campur (n) 215 with grilled salmon fillet 160 Slow cooked baby chicken marinated in Balinese spices wrapped Sate lilit, spicy egg, braised chicken ,ikan sambal in banana leaf served with chicken matah, spicy beef, lawar served with Thai Beef Salad 150 soup, spicy coconut vegetables and steamed jasmine rice steamed rice and peanut crackers Tomato, mint leaves, cilantro, cucumber served with chili coriander dressing Bebek Goreng 235 Chicken Rice (n) 225 Balinese crispy duck served with plecing kangkung, sambal and Steamed chicken served with chicken broth, (n) Padang Chicken Salad 150 steamed jasmine rice light soy sauce , ginger, cucumber, chilli dip and Spicy grilled chicken, cucumber, tomato, carrot , fragrant Jasmine rice string bean and eggyolk peanut sauce Pork Ribs (n)(p) 240 Balinese marinated pork ribs served with steamed jasmine rice Mie Goreng (n) 200 (n) Vietnamese Spring rolls 160 and spicy aubergine Fried egg noodle with chicken, beef satay, prawn Prawn, rice vermicelli, carrot, lettuce, mint, basil, and omelette bean spout and sweet sour peanut dressing Pepes Ikan (n) 190 Snapper marinated with Balinese spices -
Wedding Menu 2017
Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander