The Healing Power of Borneo's Rainforest
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Food & Entertainment
Food & Entertainment Food Page 35 fe expose Fuego Lights up KL Skyline Level 23A, The Troika is a hotbed of flavours and fun with Troika Fine Dining presenting Cantaloupe, Claret, Strato and now Fuego. Fuego brings scintillating South American flavours to Kuala Lumpur with flamed, grilled and smoked styles dominating a tantalising menu orchestrated by owners Eddie Chew and Christian Bauer. Elevated views of the floodlit Twin Towers provide a spectacular backdrop to this open-fronted outlet. South America is a continent of many national and regional cuisines and Fuego has selected popular styles and dishes from across the land plus some from neighbouring Mexico and Central America. Diners are encouraged to sample various dishes with sharing plates facilitating the process. Ceviche is available in four ways with barramundi, prawn, snapper and salmon prepared in lime. Grilled watermelon with fried halloumi, pickled tomato and raspberry vinegar is one of the more unique entrées. Enjoy desserts such as banana and salted caramel mini magnum ice cream plus a crunchy cookie and banana cream. Wines and spirits such as rums, tequilas and piscos feature on the beverages list. Like all outlets at Troika, bookings are essential with two seatings at 6pm and 8.30pm. www.troikaskydining.com New Japanese Restaurant at Pullman Bangsar Gohan Japanese Restaurant has just opened in a secluded location on the first floor of the Pullman Kuala Lumpur Bangsar to offer what Chef Hoi claims is traditional Japanese cuisine which, according to him, means serving kaiseki (dégustation) or seasonal dishes. The dynamic young chef trained in Singapore under Chef Hirohashi at Kumo Kaiseki Restaurant and then his passion for authentic Japanese food took him to Japan for two years on-the-job training. -
14346 Inai 2020 E.Docx
International Journal of Innovation, Creativity and Change. www.ijicc.net Volume 14, Issue 3, 2020 The Analysis of Food Symbols in the ‘Serarang’ Ritual of the Melanau Likow Community in Dalat, Sarawak Noor Norazila Inaia, Mohamad Maulana Magimanb*, Norhuda Sallehc , d e f Ahmad Nasir Mohd Yusoff & Mangai Tugau , Septian Aji Permana a,e , Ph.D candidate, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, bSenior Lecturer, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, cSenior Lecturer, Faculty of Humanities, Arts and Heritage, Universiti Malaysia Sabah, Jalan UMS, 88100 Kota Kinabalu, Sabah, Malaysia, d Senior Lecturer, Department of Government And Civilization Studies, Faculty of Human Ecology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,Malaysia, Universitas PGRI Yogyakarta, Indonesia, Email: [email protected]. The Serarang ritual is a form of performance performed in the Melanau Likow community to be presented to Ipok. The presentation consists of symbolic elements based on each type of food served. These symbolic elements are involved with the belief and cosmological system that surround the lives of Melanau Likow. The main focus of this research is to analyse the symbol of food in the Serarang ritual from the viewpoint of non-verbal communication. This research used an ethnographic approach and the researchers also participated in the ritual. The data was collected through an in-depth interview with the main informant, Tama Kaul, and with the other ritual practitioners. The research was conducted in Kampung Medong, Dalat Sarawak. The data analysis found that the food that was delivered to Ipok had its own meaning and could be interpreted through shape, colour, and the way it was presented. -
Point. Click. Eat. Dineinonline.Com
Point. Click. Eat. dineinonline.com 1 Questions & Answers What is Dine-In? What about drinks? We are a service that allows you to get food deliv- We offer a large variety of sodas in cans or 6-packs. ered from Michiana’s best restaurants! Place your We also offer lemonade, iced tea and bottled water. order with our service and we will make arrange- See back cover for a full drink menu. ments for the restaurant to prepare it and for a driver to deliver it! What hours are you open? How do I order? LUNCH Look through the menus in this book, then call us at (574) 675-9999. A friendly order taker will answer MONDAY - FRIDAY 10:00AM - 2:00PM the phone and guide you through the ordering pro- DINNER cess. Alternatively, visit our website to place your order online: www.dineinonline.com MONDAY - THURSDAY 4:00PM - 10:00PM FRIDAY 4:00PM - 10:30PM How much does it cost? SATURDAY 3:00PM - 10:30PM The restaurants ask that you order a minimum of SUNDAY 3:00PM - 9:00PM $10 worth of food. Restaurant food prices are the same as they would be if you picked up the order What restaurants are available? yourself*. We add a minimal delivery fee, which covers your entire order, no matter how big or Aladdin’s Eatery ..................................................................4 small. Menus and prices are subject to change at Barnaby’s Pizza .................................................................61 any time. To view the most up-to-date menus, visit Beef ‘O’ Brady’s ................................................................14 our website. Between -
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. -
Perancangan E-Book Fotografi Wisata Kuliner Kabupaten Purworejo
Perancangan E-book Fotografi Wisata Kuliner Kabupaten Purworejo Indrayani Dewi, Andrian Dektisa H., S.Sn., M.Si, Bernadette Dian Arini M., S.Sn., M.A Program Studi Desain Komunikasi Visual, Fakultas Seni dan Desain Universitas Kristen Petra Surabaya E-mail: [email protected] Abstrak Melakukan wisata kuliner merupakan sebuah fenomena populer yang terjadi di dalam masyarakat dewasa ini. Kabupaten Purworejo memiliki potensi wisata kuliner yang unik dan menarik, namun keterbatasan informasi membuat masyarakat kesulitan dalam mengetahui tentang kuliner tersebut. Perancangan E-book Fotografi Wisata Kuliner Kabupaten Surabaya ini ditujukan untuk masyarakat daerah perkotaan yang berusia 16 tahun ke atas yang menggemari wisata kuliner dan senang mencoba sesuatu yang baru. Diharapkan perancangan ini dapat membantu masyarakat memperoleh informasi seputar kuliner di Kabupaten Purworejo dan menjadikan Purworejo sebagai tujuan wisata kuliner yang khas dan lezat. Kata kunci: E-book, E-book Fotografi, Wisata Kuliner, Kabupaten Purworejo Abstract Nowadays culinary tourism is a popular phenomenon that occurs in the society. Purworejo have a unique and interesting food, but the limited information makes people don’t know about this potential. Photography E-book of Culinary Tourism at Purworejo is aimed for urban people aged 16 or over that love culinary tourism and like to try something new. This e-book is expected to help people obtain the information about culinary in Purworejo and makes Purworejo as a destination of culinary tourism that is distinctive and delicious. Keywords: E-book, Photography E-book, Culinary Tourism, Purworejo Pendahuluan makanan khas ini sehingga hanya sedikit masyarakat di luar Kabupaten Purworejo yang mengetahui Purworejo merupakan sebuah kota kecil yang berada tentang kuliner khas daerah ini. -
Mantera Dan Amalan Kecantikan Wanita Bajau: Kajian Kes Bajau Kota Belud
MANTERA DAN AMALAN KECANTIKAN WANITA BAJAU: KAJIAN KES BAJAU KOTA BELUD RAHMAH ABDUL GHANI AKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA UniversityKUALA of LUMPUR Malaya 2018 MANTERA DAN AMALAN KECANTIKAN WANITA BAJAU: KAJIAN KES BAJAU KOTA BELUD RAHMAH ABDUL GHANI TESIS DIKEMUKAKAN BAGI MEMENUHI KEPERLUAN IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN of Malaya MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: RAHMAH ABDUL GHANI No. Pendaftaran/Matrik: JHA110001 Nama Ijazah: IJAZAH DOKTOR FALSAFAH Tajuk Tesis: MANTERA DAN AMALAN KECANTIKAN WANITA BAJAU: KAJIAN KES BAJAU KOTA BELUD Bidang Penyelidikan: SASTERA LISAN Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafan tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilan Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja ini kepada Universiti Malaya -
The Resilience and Transformation of Community-Based Tourism in Brunei Darussalam
sustainability Article Coping with COVID-19: The Resilience and Transformation of Community-Based Tourism in Brunei Darussalam Najib Noorashid 1 and Wei Lee Chin 2,* 1 Faculty of Arts and Social Sciences, Universiti Brunei Darussalam, Tungku Link, Gadong BE1410, Brunei; [email protected] 2 Geography, Environment and Development Programme, Faculty of Arts and Social Sciences, Universiti Brunei Darussalam, Tungku Link, Gadong BE1410, Brunei * Correspondence: [email protected] Abstract: The COVID-19 pandemic heavily impacted the travel and tourism industry, economies, livelihoods, public services, and opportunities globally. This is also observed in the small country of Brunei. As one of the few countries that have successfully mitigated COVID-19 transmissions, Brunei is slowly rebuilding its tourism industry through its community-based tourism (CBT). Fol- lowing Sharma et al.’s resilience-based framework for reviving the tourism industry post-COVID-19 established in 2021, this study incorporates responses from semi-structured interviews with 16 local CBT owners on the challenges, the management, and the CBT initiatives during the height of the pandemic until today. These initiatives include diversifying more tour packages and utilising local resources and products. Despite the lockdown imposed by the government, which suspended businesses and restricted all travelling, local CBT operations flourished, generated more income for the owners, and created job opportunities for the community. Such efforts have caused the public to appreciate local cultures, the environment, and ultimately increase CBT experiences in the country. Citation: Noorashid, N.; Chin, W.L. Coping with COVID-19: The While shedding light on Brunei’s unique management of its tourism industry during the pandemic, Resilience and Transformation of this paper also demonstrates theoretical and conceptual contributions to the recent literature of Community-Based Tourism in Brunei resilient and transformational tourism and provide suggestions on how to manage CBT operations Darussalam. -
Folate Content and Availability in Malaysian Cooked Foods
Mal J Nutr 18(3): 383Folate - 391, Content 2012 and Availability in Malaysian Cooked Foods Folate Content and Availability in Malaysian Cooked Foods Chew SC1, Khor GL2 & Loh SP1,3* 1 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2 Department of Nutrition and Dietetics, Faculty of Medicine and Health, International Medical University, 57000 Kuala Lumpur, Malaysia 3 Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia ABSTRACT Introduction: Data on folate availability of Malaysian cooked foods would be useful for estimation of dietary folate intake; however such information is scarce. Methods: A total of 53 samples of frequently consumed foods in Malaysia were selected from the Nutrient Composition of Malaysian Foods. Folate content was determined using HPLC method hyphenated with a stainless steel C18 column and ultraviolet detector ( = 280 nm). The index of folate availability was defined as the proportion of folate identified as monoglutamyl derivatives from the total folate content. Results: Total folate content of different food samples varied from 30-95 µg/100g fresh weight. Among rice-based dishes, the highest and the lowest total folate was in coconut milk rice (nasi lemak) and ghee rice (nasi minyak), respectively. In noodle dishes, fried rice noodle (kuey teow goreng) and curry noodle (mee kari) had the highest folate contents. The highest index of folate availability was in a flat rice noodle dish (kuey teow bandung) (12.13%), while the lowest was in a festival cake (kuih bakul) (0.13%). Folate content was found to be negatively related to its availability. -
Bab I Pendahuluan
BAB I PENDAHULUAN 1.1 Latar Belakang Indonesia mempunyai aneka ragam kuliner yang begitu banyak dari Sabang sampai Merauke. Setiap provinsi ataupun kota pasti mempunyai makanan dan jajanan khas. Seperti pada provinsi-provinsi lainnya, provinsi DKI Jakarta mempunyai jajanan tradisional yang terbuat dari bahan-bahan alami. Hal ini seharusnya bisa dijaga sampai turun-temurun. Tetapi sayangnya, beberapa kuliner di Indonesia keberadaannya kian pudar karena arus globalisasi yang begitu pesat di bidang kuliner, termasuk kue tradisional khas Betawi yang sulit untuk bertahan di era globalisasi ini Seperti contohnya, kue Dongkal, kue Geplak, kue Kembang Goyang, kue Akar Kelapa, dan lain-lain. Saat ini perkembangan masyarakat dengan konsep modernisasi yang akhirnya mendorong minat masyarakat untuk mengkonsumsi western food sehingga konsekuensinya adalah makin tergusurnya makanan tradisional. Jenis-jenis makanan yang kita konsumsi juga mulai terpengaruh budaya luar. Remaja zaman sekarang lebih memilih makanan-makanan yang berasal dari luar seperti steak, burger, dan lain-lain. Mereka menganggap makanan tersebut higienis, modern, dan praktis. Jajanan tradisional khususnya kue adalah warisan budaya yang unik, mempunyai ciri khas, namun sering terlupakan oleh masyarakat modern, terutama remaja. makanan yang dikonsumsi untuk tiap-tiap daerah/wilayah, mempunyai ciri khas berbeda dan sudah menjadi tradisi dari masing-masing daerah tersebut. Hal ini sering kita sebut dengan makanan tradisional, karena bahannya diambil dari bahan- bahan lokal yang ada disekitar wilayah tersebut. Makanan tradisional adalah makanan dan minuman termasuk makanan jajanan serta bahan campuran yang digunakan secara tradisional dan telah lama berkembang secara spesifik di daerah tertentu (Deptan, 2002). Sedangkan makanan merupakan bagian yang tidak dapat dipisahkan dari kehidupan masyarakat, baik masyarakat perkotaan maupun pedesaan. -
Senarai Kilang Dan Pembuat Makanan Yang Telah Mendapat Sijil Halal
SENARAI KILANG DAN PEMBUAT MAKANAN YANG TELAH MENDAPAT SIJIL HALAL DAERAH NO KILANG / PEMBUAT MAKANAN Belait 1. Ferre Cake House Block 4B, 100:5 Kompleks Perindusterian Jalan Setia Diraja, Kuala Belait. Negara Brunei Darussalam No Senarai 1 ponge Cake 2 ed Bean B skuit 3 ed Bean Mini Bun 4 utter Mini Bun 5 uger Bun 6 ot Dog Bun 7 ta Bread 8 offee Meal Bread 9 andwich Loaf 10 Keropok Lekor 11 urry Puff Pastry 12 Curry Puff Filling 13 onut 14 oty B oy/ R oti Boy 15 Noty Boy/ Roti Boy Topping 16 eropok Lekor kering 17 os K eropok Lekor 18 heese Bun Jumlah Produk : 18 2. Perusahaan Shida Dan Keluarga Block 4, B2 Light Industry, Kuala Belait KA 1931 Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kolo Mee 3 Kuew Tiau 4 Tauhu Jumlah Produk : 4 Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 1 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 3. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4 No B6 Kompleks Perindustrian Pekan Belait,Kuala Belait Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kuew Teow 3 Kolo Mee Jumlah Produk : 3 4. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4B No 6 Tingkat Bawah,Kompleks Perindustrian Pekan Belait,Kuala Belait, Negara Brunei Darussalam No Senarai 1 Karipap Ayam 2 Karipap Daging 3 Karipap Sayur 4 Popia Ayam 5 Popia Daging 6 Popia Sayur 7 Samosa Ayam 8 Samosa Daging 9 Samosa Sayur 10 Onde Onde 11 Pulut Panggang Udang 12 Pulut Panggang Daging 13 Kelupis Kosong Jumlah Produk : 13 Brunei-Muara Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 2 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 1. -
Percuma / Free
PERCUMA / FREE Terbitan Kementerian Kesihatan & Brunei Press Sdn Bhd HealthyBruneiSihat•1 KELUARAN PERTAMA / INAUGURAL ISSUE 2005 PanagaPANAGA HEALTH Health CENTRE (formerly Centre known as Panaga Hospital) was officially opened by His Majesty the Sultan and Yang Di-Pertuan of Brunei Darussalam on 16 March 1968. Today, Panaga Health Centre specializes in preventive health care through effective promotion of health awareness among the workforce and implementation of the Minimum Health Management Standards (MHMS), in compliance with Shell Group’s health requirement worldwide. ............................................................................................................................................... Brunei Shell Petroleum Co Sdn Bhd Brunei LNG Sdn Bhd Brunei Shell Tankers Sdn Bhd Brunei Shell Marketing Co Sdn Bhd 2•HealthyBruneiSihat Hsbc adv. HealthyBruneiSihat•3 Update! Enlighten Yourself: KnowKnow YourYour MedicinesMedicines Why? By playing an active role in your own health, you help to improve the overall management and reduce the risks involved in taking your medicines, such as overdosing and drug interactions. So equip yourself and know your medicines before you take them. The following are some pointers you need to know which you can find out from the doctors or pharmacists: Bismillahir Rahmannir Rahim • Name of the medicine (generic and brand name) Alhamdullillah, I wish to congratulate • Purpose and effect to be expected Brunei Press Sdn Bhd and the Health • How, when, what amount and for how long to take it? Editorial Board for their efforts in producing the Healthy Brunei Sihat • The other medicines, (prescription or bought over-the-counter), health supplements, newsletter. I belief the newsletter will traditional medicines, drinks, foods or activities to avoid. fulfill the information need and improve • The safety of using the medicine with your other current medications the channel of communication in • Possible side effects increasing public awareness on health. -
Becoming Bruneian
Becoming Bruneian Negotiating cultural and linguistic identities in the 21st century Breda O’Hara-Davies Doctor of Philosophy 2017 Certificate of Original Authorship I certify that the work in this thesis has not previously been submitted for a degree nor has it been submitted as part of requirements for a degree except as fully acknowledged within the text. I also certify that this thesis has been written by me. Any help that I have received in my research work and the preparation of the thesis itself has been acknowledged. In addition, I certify that all information sources and literature used are indicated in the thesis. Signature of candidate ________________________ ii Negara Brunei Darussalam iii Acknowledgments This long journey has been nothing if not emotional. I would now like to thank the many people who have supported me along the way. To my renowned supervisor, Professor Alastair Pennycook: You have been endlessly patient and understanding. Your insightful feedback and probing comments have guided me to produce what is hopefully a more focused account. Reading your body of work continues to inspire me to rethink my identity as language teacher and to adopt a critical approach to everything that this involves. To Associate Professor Liam Morgan, thank you for your enthusiastic support for my topic and for rescuing me when I almost gave up. To the wonderful participants who took part so graciously in this research and who have allowed me into their minds and hearts: Your friendship, trust and belief in me are truly humbling. I hope I have done justice to your contributions.