Culinary Delights
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Beast & Butterflies Dinner Menu
DINNER MENU STARTERS CHARCOAL GRILLED COLD CUT/CHEESE FROM THE LAND HEIRLOOM TOMATO 22 1 METER BOARD 58 POMEGRANATE BURRATA SALAD selection of 5 cold cuts & 5 cheese with toasted baguette, roasted pepitas, with 1 pork pâté (50g) or 1 duck pâté (50g) sliced almond, baby spring greens and fig jam AUSTRALIAN 30-36 MONTHS PASTURE FED ANGUS BEEF HALF METER BOARD 36 QUINOA TABBOULEH 14 (natural free range, antibiotic & hormone free) selection of 3 cold cuts & 3 cheese quinoa, sea salt, lemon juice, olive oil, feta cheese, garlic and mint leaves 200g250g served with French baguette basket, olives, gherkin, crackers, TENDERLOIN 42 dried fruits, honey, mixed nuts and pommery mustard TUNA CARPACCIO 18 STRIPLOIN 250g 34 with sea salt, olive oil, fried capers and lemon juice RIB EYE 250g 36 cold cut selection: BEEF CARPACCIO 16 paris ham pork rillette bresaola with smoked cured egg yolk, onion, parma ham duck rillette capocollo olive oil and lemon juice CHICKEN/LAMB/KUROBUTA chambost saucisson 300g TORCHED SALMON 18 KUROBUTA PORK CHOP 36 cheese selection: & AVOCADO TARTARE brie camembert goat cheese fresh salmon, avocado topped with ikura, ginger oil, BABY LAMB RACK 48 sliced crispy shallots, tempura bits and garlic chips roquefort comté grana padano CHICKEN gruyère burrata whole NIÇOISE SALAD 16 24 mesclun salad, cherry tomatoes, half 18 black olives, french beans, white anchovies, add on tuna chunks, idaho potatoes, quail eggs with basil oil French baguette 5 CAESAR SALAD 14 FROM THE OCEAN romaine lettuce, bacon bits, parmesan cheese, fried capers, -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Perubahan Menu Tertakluk Pada Chef
PERUBAHAN MENU TERTAKLUK PADA CHEF ISNIN ULAM - ULAMAN Daun Kesum , Daun Gajus ,Daun Kadok ¸ Daun Pegaga , Kacang Botoi , Mix Salad , Tomato , Timun , Kacang Bendi , Kacang Panjang , Kerabu Taugeh , Kerabu Mangga , Acar Timun & Nenas , Acar Buah , Rojak Buah – Buahan JERUK BUAH Mangga Sala ,Jeruk Salak , Jeruk Kelubi , Jeruk Pala , Jeruk Mangga Kulit , Jeruk Kedondong Hijau , Jeruk Betik & Jeruk Cermai SAMBAL TRADISIONAL Sambal Belacan , Sambal Kicap , Air Asam , Budu , Cencalok , Thai Chili Sauce , Chili Sauce & Tomato Sauce BERANIKA KEROPOK Keropok Ikan , Keropok Udang , Keropok Lekor , Keropok Sayur , Papadom TRADISONAL GULAI KAWAH Gulai Kawah Bukhari KANJI TEMPATAN Bubur Lambuk SUP Sup Ayam Berempah ( Daun Bawang , Bawang Goreng , Nasi Impit ,Roti , Kacang Goreng & Daun Sup ) GERAI RAMADHAN Mee Bandung ( Taukua , Tauge , Sawi , Bebola Ikan , Bebola Sotong , Cabai Potong & Telur Rebus ) GERAI RAMADHAN Penang Tradisional Koay Teow GERAI RAMADHAN Roti Jala atau Roti Canai ( Kari Ayam , Kuah Manis ) GERAI RAMADHAN Ayam Goreng Berempah GERAI RAMADHAN Kambing Panggang ( Black Paper , Rosemary & BBQ ) GERAI RAMADHAN Satay Ayam ( Timun , Bawang , Nasi Impit & Kuah Kacang ) GERAI RAMADHAN Ais Kacang & Cendol ( Kacang Merah , Jagung , Buah Attap , Agar-Agar , Puah Pala , Cincau , Cendol , Susu , Santan , Sirap Rose , Sarsi & Gula Merah ) HIDANGAN UTAMA Nasi Putih Nasi Briyani Daging Rendang Keling Ikan Gulai Masak Lemak Lemak Lala Taukua Masak Sambal Sayur Kailan Ikan Masin Telur Rebus Bersos MINUMAN PANAH RAJUNA Soya Gula Hitam , Soya Gula -
35. Isi Dan Sampul Kuliner Indonesia Barat.Pdf
Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Bacaan untuk Anak Setingkat SD Kelas 4, 5, dan 6 MILIK NEGARA TIDAK DIPERDAGANGKAN Kuliner Indonesia Barat Rumaysha Milhania Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa KULINER INDONESIA BARAT Penulis : Rumaysha Milhania B. Penyunting : Setyo Untoro Penata Letak : Lenggar Wiedo W. Diterbitkan pada tahun 2017 oleh Badan Pengembangan dan Pembinaan Bahasa Jalan Daksinapati Barat IV Rawamangun Jakarta Timur Hak Cipta Dilindungi Undang-Undang Isi buku ini, baik sebagian maupun seluruhnya, dilarang diperbanyak dalam bentuk apa pun tanpa izin tertulis dari penerbit, kecuali dalam hal pengutipan untuk keperluan penulisan artikel atau karangan ilmiah. Katalog Dalam Terbitan (KDT) PB 398.296 41 Milhania B., Rumaysha MIL Kuliner Indonesia Barat/Rumaysha Milhania B.; Setyo k Untoro (Penyunting). Jakarta: Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan, 2017. viii; 53 hlm.; 21 cm. ISBN: 978-602-437-313-9 CERITA RAKYAT, MASAKAN MASAKAN – INDONESIA Sambutan Sikap hidup pragmatis pada sebagian besar masyarakat Indonesia dewasa ini mengakibatkan terkikisnya nilai-nilai luhur budaya bangsa. Demikian halnya dengan budaya kekerasan dan anarkisme sosial turut memperparah kondisi sosial budaya bangsa Indonesia. Nilai kearifan lokal yang santun, ramah, saling menghormati, arif, bijaksana, dan religius seakan terkikis dan tereduksi gaya hidup instan dan modern. Masyarakat sangat mudah tersulut emosinya, pemarah, brutal, dan kasar tanpa mampu mengendalikan diri. Fenomena itu dapat menjadi representasi melemahnya karakter bangsa yang terkenal ramah, santun, toleran, serta berbudi pekerti luhur dan mulia. Sebagai bangsa yang beradab dan bermartabat, situasi yang demikian itu jelas tidak menguntungkan bagi masa depan bangsa, khususnya dalam melahirkan generasi masa depan bangsa yang cerdas cendekia, bijak bestari, terampil, berbudi pekerti luhur, berderajat mulia, berperadaban tinggi, dan senantiasa berbakti kepada Tuhan Yang Maha Esa. -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Southeast Asian Fish Products
S O U T H E A S T A S IA N F I S H P R O D U C T S Compiled by N g M ui C hng H ooi K ok K uang M A R IN E FISH E R IE S R E SE A R C H D E PA R T M E N T SO U T H E A ST A SIA N FISH E R IE S D E V E L O PM E N T C E N T E R SIN G A PO R E 1987 ACKN OWLEDGEMENT The compilers would like to thank our former Deputy Chiefs: Dr. H. Hasegawa gave valuable guidance throughout the survey, and Mr. K. Inoue who is also the current Deputy Secretary-General made useful suggestions for improvements to this report. Thanks are also due to current personnel serving in the MFRD, and in particular Mr. Tan Sen Min who was engaged in discussions on all aspects of work. MFRD also records its appreciation to all Directors-General of Fisheries of participating countries with whose generous co-operation, provided through the respondents to the questionnaire, this survey was made possible. Text arrangement: Choo Sieu Eng Low Lai Kim Photography /cover design: Chin Saik Yoon International Development Research Centre SO U T H E A ST A SIA N FISH ER IES (IDRC) of Canada. Loo Steven DEVELO PM ENT CENTER The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organisation devoted to the accelerated development of fisheries in the region. -
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods. -
Chapter 4: Results
CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)). -
National Dietary Guidelines for Healthy Eating Brunei Darussalam
NATIONAL DIETARY GUIDELINES FOR HEALTHY EATING BRUNEI DARUSSALAM A SCIENTIFIC DOCUMENT OF THE TECHNICAL WORKING GROUP ON THE NATIONAL DIETARY GUIDELINES Technical Working Group of the National Dietary Guidelines Ministry of Health, Brunei Darussalam 2020 NATIONAL DIETARY GUIDELINES FOR HEALTHY EATING BRUNEI DARUSSALAM A SCIENTIFIC DOCUMENT OF THE TECHNICAL WORKING GROUP ON THE NATIONAL DIETARY GUIDELINES Technical Working Group of the National Dietary Guidelines Ministry of Health, Brunei Darussalam 2020 ISBN 978-99917-50-13-2 First published in Brunei Darussalam 2020 Copyright © Technical Working Group of the National Dietary Guidelines Ministry of Health, Brunei Darussalam 2020 Reprinted and distributed by Ministry of Health with permission from Technical Working Group of the National Dietary Guidelines for Brunei Darussalam All right reserved. Reproduction and dissemination of material in this book for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purpose is prohibited without written permission of the copyright holders. Application for such permission should be addressed to the Co-Chairperson of the Technical Working Group of the National Dietary Guidelines. Secretariat: Technical Working Group of the National Dietary Guidelines Health Promotion Centre, Ministry of Health, Bandar Seri Begawan BB3910 Brunei Darussalam Tel: +673 238 -
Universiti Malaya Faculty of Business & Accountancy
APPENDIX 1 UNIVERSITI MALAYA FACULTY OF BUSINESS & ACCOUNTANCY MASTER OF BUSINESS ADMINISTRATION Dear Sir/Madam/Miss, This survey is conducted as partial requirement for completion of Master of Business Administration degree from the University of Malaya. It is targeted to tourists who has been visited to Kuala Lumpur ( KL ) to participate in this survey. This questionnaire asking about your experience during the visit to Kuala Lumpur (KL ) concerning the overall destination image, perceived quality of service, perceived value and behavior intention. The data collected from this questionnaire will be used for my research project and will be put into a written thesis. Please take a few minutes to participate in this important study by filling out and returning your questionnaire. Your response to each question in this questionnaire will only be analyzed in aggregate forms and be kept strictly confidential. In other words, individuals who respond to this questionnaire will not be identified. Your cooperation and support is greatly appreciated. If you need further information about the project, do not hesitate to contact me (undersign) or my supervisor Dr Norbani Che Ha at 03-79673998 or email at [email protected] Your kind cooperation and participation in this study is valued and highly appreciated. Prepared by, Lim Ai Sal 012- 2722087 [email protected] 110 Section A: About your perceptions and impressions 1. Below is a list of statement assessing your perception and your own experience of Kuala Lumpur (KL) as a travel destination. Please circle only ONE answer for each section that best represent your agreement with the statements on a scale 1-5. -
Dawei Township, Taninthayi Division, Union of Myanmar An
"THE SOCIAL ORCANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR SUBMITTED BY MA AYE SANDI AN- S ANTHROPOLOGY 1997-1999 Acknowledgements My grateful acknowledgements are due to my dear father and supervisor ofthe thesis Professor Daw Tin Ye (Head, Anthropology Department. Yangon University) and the external examiner Daw Kyin Kyin for their proper guidence and supervission without which the thesis would not be a success. Many thanks are also due to all my teachers who taught me at various levels of my academic career. Special thanks must also be mentioned of the following persons for their help in hringing out this treatise, U Tun Aung Kyaw (Lecturer, Department of English, University of Yangon), U Kyaw Kyaw Htay (Principal, Dawci Collage), Maung Kyaw Thuya, Maung Myo ffiaing 00, Maung Zaw Lia Htikc aad Maung Thuyeinfrom Dawei Township. Ma Aye Sandi An - 5 Anthropology 1997 - 99 Contents ''THE SOCIAL ORGANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR N. Particulars Page Acknowledgements Introduction Chapter I Geographical Location and Historical Background 1 (A) Geographical Location 1 (1) Locality 1 (2)Tarain 1 (3) Climate. National Vegetation 3 (B) Historical Background 4 (1) History ofthe Dawei National 4 (2) History ofDawei Township 7 Chapter2 Physique. Mode ofDress, Language 8 (A) Physical Featuresand Temperament 8 (B) BuildingHouses 9 (C) Population, VillageIWards 10 (D) Mode ofDress 11 (E) Language.Literatureand FolkTales 14 Chapter3 Family Organization 2S