Dinner Buffet Malaysia Appetizer Ulam-Ulaman ,Sotong Kangkong

Total Page:16

File Type:pdf, Size:1020Kb

Dinner Buffet Malaysia Appetizer Ulam-Ulaman ,Sotong Kangkong Dinner Buffet Malaysia Appetizer Ulam-ulaman ,sotong kangkong,rojak petis ,temper jawa, kerabu daging,kerabu taugeh,kerabu manga, kerabu soon,kerabu betik,acar mentah , kerabu kacang panjang ,kerabu sotong,kerabu telur dan kerabu ayam acar buah,telur masin,ikan masin goreng,malaysian crackers, jelatah, acar rampai & pickles sambal belacan, chutney, cincaluk, budu,sambal kicap Salad Farm 7 type of assorted garden salad tomato, cucumber, onion ring, carrot, serves with 1000 island dressing, Italian dressing & French dressing Sup Area Soto ayam with condiment Served with freshly baked homemade bread loafs, rolls and baguettes with butter. In the Glass Vegetable Tempura Served with wasabi and ginger soyu sauce Asian Pizza In The Box 2 type Malay pizza with nasi lemak & satay flavour Sauna Glass Roti jala ,putu mayam, lemang Served with vegetarian curry, sugar cane & coconut Live stall Char counter Served with 4 type of noodle, 6 type of vegetable and 3 type of meat. Noodle Stall 1 Laksa Serawak Boil egg, onion slice, fried onion, spring onion, red chilli, cucumber, bean sprout, lime, prawn meat, slice beef & slice chicken Pasta ala asia Stall Fusion 2 type Asian style pasta kungpow and rendang Carving stall Chicken Percik Served with white rice and percik sauce Rojak Counter Pasembor with condiment. Rojak buah with condiment Charcoal Area Cajun lamb shoulder, honey chicken wing, 2 type of fish, , Otak-otak, Chicken and beef satay serves with peanut sauce and condiment Main fare Nasi tomato ayam masak merah Thai fried mee hoon Butter mix vegetable Kari telur Chilli Crab Daging dendeng Lamb stronganof with potato Kid Street Chocolate fountain, ice mounting, cotton candy, 4 type Ice cream corner, fish finger Dessert area , coconut cream caramel,Assorted slice cake, assorted jelly, assorted sweet pie,Buah kurma,kuih wajid,kuih seri muka,pulut inti kelapa, dodol, kuih bahulu, kuih peneram, kuih makmur,kuih siput, kuih tart nenas, kuih batang buruk, Bubur durian,lin chee kang 4type mix fruit ,4 type local fruit.
Recommended publications
  • Discover the Taste of Solo
    Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02.
    [Show full text]
  • Evaluating Bahulu the Traditional Food: from the Perspective of Consumers
    International Food Research Journal 23(6): 2744-2751 (December 2016) Journal homepage: http://www.ifrj.upm.edu.my Evaluating bahulu the traditional food: From the perspective of consumers 1*Abdul Wahid, N. and 2Mudor, H. 1Graduate School of Business, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia 2Faculty of Communication Sciences, Prince of Songkla University, Pattani Campus 94000, Thailand Article history Abstract Received: 26 February 2015 Bahulu, a popular traditional food in Malaysia is produced mainly by the Small and Medium Received in revised form: Entrepreneurs (SMEs) who are often micro in size and function as both producers and sellers 22 February 2016 of the food in the marketplace. A problem usually faced by these enterprises is on matching Accepted: 3 March 2016 their bahulu offer with consumers’ preferences that eventually will lead to loss of sales volume, loss of customers and stunted business growth. This study attempts to find out how consumers evaluate bahulu using various aspects of the food product offer. A survey on 671 consumers Keywords from three different states in Malaysia (Penang, Perlis and Kedah) revealed that consumers in general prioritize the product aspect more than on how it is packaged, priced and branded. Traditional snack Overall, halal (label) is the most critical component expected by consumers, followed by Bahulu its color and softness (product), and manufacturer’s address (label). Interestingly, branding, Product attributes packaging and health aspect of the food were amongst the lowest ranked by consumers for this Malaysia product. Some similarities and slight differences in how each consumer group evaluates the bahulu components were also found.
    [Show full text]
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Copy of Order Form Oct 2013 New Price Copy
    Lulu Nyonya Goodies Sdn Bhd ( 573034-w) Tel : 03 - 9283 8182, 03 - 9282 6182 Fax : 03 - 9283 3182 Email : [email protected] Sweet Savories Unit Price Qty Order Total Unit Price Qty Order Total Customer / Delivery details No. Code Product Name RM Pcs RM No. Code Product Name RM Pcs RM 1 BS-G Batik Sago wt Coconut 0.80 1 CL-G Cara Berlauk 0.80 Customer / Company Name : 2 BB-G Bingka Beras 0.80 2 CB-G Cucur Badak 0.80 3 BP-G Bingka Pandan 0.80 3 LC-G *Lobak Cake 0.80 Contact Person : 4 BT-G Bingka Telur 0.80 4 CPP-G Mini Pulut Panggang 0.80 5 BU-G Bingka Ubi 0.80 5 POP-G Yam Cake 0.80 Tel : Fax : 6 CM-G Cara Manis 0.80 6 PP-G Curry Puff 1.50 7 CNB-G Crispy Nutty Ball - Peanut 0.80 7 YC-G Popiah 1.50 H/P : 8 CNB1-G Crispy Nutty Ball - Red Bean 0.80 9 CS-G Crystal Sago 0.80 Delivery Address : 10 KLK-G Kole Kacang 0.80 11 KB-G Kueh Bakar 0.80 Bake / Cakes 12 KC-G Kueh Cendol 0.80 No. Code Product Name Unit Price Qty Order Total 13 KJ-G Kueh Jagung 0.80 RM Pcs RM 14 KM-G Kueh Kacang Merah 0.80 1 CC-G *Carrot Cheese Cake Slice(min.30 pc ) 2.50 15 KKR-G Kueh Keria 0.80 2 BCC-G *Premium Butter Cake (min.30 pc ) 1.50 Collection / Del.
    [Show full text]
  • Uncle Jim Malaysian Kitchen Commonly Used Ingredients
    Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher.
    [Show full text]
  • Mek Mulung Di Pentas Dunia Pentas Di Mulung Mek
    ISSN 2180 - 009 X Bil 1/2015 NASKHAH PERCUMA Assalamualaikum dan Salam 1Malaysia Lafaz syukur seawal bicara yang dapat diungkapkan atas penerbitan buletin JKKN Bil 1/2015 yang kini dikenali sebagai “Citra Seni Budaya”. Penjenamaan semula buletin ini adalah bertitik tolak daripada hasrat dan usaha JKKN untuk melaksanakan transformasi bagi memastikan setiap program dan aktiviti yang dilaksanakan memberi impak positif kepada masyarakat di samping pulangan kepada peningkatan ekonomi negara. Merujuk kepada Kamus Dewan Edisi Ke-4, Dewan Bahasa dan Pustaka, perkataan “Citra” membawa maksud ‘gambaran’ atau ‘imej peribadi seseorang’. Oleh itu, “Citra Seni Budaya” adalah refleksi kepada usaha murni JKKN yang dilaksanakan secara berterusan untuk memartabatkan seni dan budaya. Ia akan menjadi wadah perkongsian ilmu serta maklumat mengenai seni dan budaya yang boleh dimanfaatkan sebagai salah satu sumber rujukan sampingan. Semoga usaha kecil ini boleh membantu merealisasikan hasrat JKKN bagi menyebarluaskan maklumat berkaitan seni budaya yang hakikatnya berada bersama kita saban hari. Salmiyah Ahmad CORETAN EDITOR CORETAN Editor JABATAN SIDANG KEBUDAYAAN DAN EDITORIAL KESENIAN NEGARA YBhg. Datuk Norliza Rofli • Muhammad Faizal Ruslee Ketua Pengarah • Siti Anisah Abdul Rahman • Fauziah Ahmad YBrs. En. Mohamad Razy Mohd Nor Timbalan Ketua Pengarah Pereka Grafik/Kreatif (Sektor Dasar dan Perancangan) Bafti Hera Abu Bakar YBrs. Tn. Hj. Mesran Mohd Yusop Jurufoto Timbalan Ketua Pengarah Zaman Sulieman (Sektor Kebudayaan dan Kesenian) SIDANG REDAKSI YBrs.
    [Show full text]
  • Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia
    Journal of Economics, Management and Trade 22(2): 1-9, 2019; Article no.JEMT.45532 ISSN: 2456-9216 (Past name: British Journal of Economics, Management & Trade, Past ISSN: 2278-098X) Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia T. Titi Widaningsih1*, Mirza Ronda1, Rahtika Diana1 and Arry Rahayunianto2 1Post Graduate Program, Sahid University, Jakarta, Indonesia. 2Faculty Communication, Sahid University, Jakarta, Indonesia. Authors’ contributions This work was carried out in collaboration between all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JEMT/2019/45532 Editor(s): (1) Dr. Chiang-Ming Chen, Department of Economics, National Chi Nan University, Taiwan. Reviewers: (1) Atilla Akbaba, Izmir Katip Celebi University, Turkey. (2) Ibrahim Oladayo Ramon, Lagos State Polytechnic, Nigeria. (3) Maw-Cherng Lin, Cardinal Tien Junior College of Healthcare and Management, Taiwan. Complete Peer review History: http://www.sciencedomain.org/review-history/28172 Received 07 October 2018 Accepted 21 December 2018 Original Research Article Published 08 January 2019 ABSTRACT The Setu Babakan Betawi cultural village has been designated as a cultural heritage for more than 15 years with the aim of preserving and developing the culture of Betawi community. Betawi cultural village is in the tourism area of Setu Babakan. Setu Babakan tourism area has been designated as a Betawi cultural tourism area but the number of tourist visits is still low due to lack of promotion and tourist destination carrying capacity. This study aimed to identify the tourism area carrying capacity covering several dimensions, namely (1) attraction that also included uniqueness, (2) accessibility, (3) facilities that included amenity and ancillary (4) community involvement, using multidimensional scaling analysis (MDS).
    [Show full text]
  • Kuaghjpteresalacartemenu.Pdf
    Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
    [Show full text]
  • 60Honourees 10 Awards
    A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI.
    [Show full text]