Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu UTAGHA MALAYSIA

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Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu UTAGHA MALAYSIA

Laman Kayangan Dataran Karyawan Kompleks Belia & Kebudayaan, Jom Negeri Selagor, Seksyen 7 40000 Shah Alam, Selangor. Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu UTAGHA MALAYSIA Tauhu Bakar Lentuk Daging Masak Tauchu Sambal Kicap dgn timun Tua Pasembur Padang Kota Daging Kari dengan kentang Ikan Masak Assam Kunyit Popia / Samosa Sambal Ikan Rebus Aneka Cucur / Kopok Lekor Gulai Ikan Keli Kuala Kedah Roti Jala Kari Ayam Likat Sambal Sotong petai Sotong Masak Kicap Laksa Ikan Sekoq Ayam Kicap Cili Kering Mee Kari / Gulai Ayam Padang Besar Roti Puri Aloo Curry Kambing Golek 2 Kuah Roti Kuah Ayam Kisar Pita Doner Kebab Ikan Bakar Air Asam Fried 4 types of Noodles Sup Cendawan dengan soft bun ABC, Teochew Cendol, Ice Cream Laman Kayangan Dataran Karyawan Kompleks Belia & Kebudayaan, Jom Negeri Selagor, Seksyen 7 40000 Shah Alam, Selangor. Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu SELATAN THAI Kerabu daging Thaiyaki Chicken with Kerabu Ayam sauté green pepper, Kerabu Soo Hoon beansprout and spring onion Kerabu Mangga Kerabu Betik Muda Pattani Grilled Beef Special Sauce Rice paper roll with crabstick Beef Red Curry with Bamboo Shot and cilantro and sweet chilli sauce Saute Slice Beef with Mix Peppers Sweet Sour Fish Thai Style Steamboat with Sweet n Spicy Sauce Steamed Fish with Pineapple and Dim Sum n Siew Mai Tumeric Sauce Fish with Assam Curry Sauce Pattani Mee Celup & Tom Yam Gung Roasted Chicken Thais Basil Crispy Chicken Chop Spicy Sauce Fried Vegetables Green Curry Chicken Baby Brinjals (Kangkung, Baby Kalian, Mak Tam, Deedfried Crispy Squid Sweet Chili Mix Vege) (Belacan Sauce & Oyster Garlic Sauce) .

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Donairstory1.Pdf
The donairStreet has become a staple of late-night dining, butTreat what explains the allure of this tightly wound delicacy? The inside story of Calgary’s favourite mystery meat. by Omar Mouallem photography by Marnie Persaud n the summer of 2006 when I moved back to Alberta, an E. coli But in 2006, I wasn’t returning for a lucrative oil job. After two outbreak sent nine people to the hospital. It didn’t take too long years of college in Vancouver, plus another year spent drifting, I was I to nab the culprit: the donair—Canada’s version of Turkey’s döner kebab, Greece’s gyro, the Middle East’s shawarma, Mexico’s tacos al pastor. The delicious and devious meat on a spit that only seems to grill when I was 10. Nobody in High Prairie, the lesser of the Lesser beckon after midnight or on your most stressful days. Slave Lake communities where I grew up, had tried “that Lebanese The Oilers had advanced to the Stanley Cup Final. Fans poured thing” before my dad put it on his menu. But today at least four res- out of bars seeking that insidious food; vendors, unable to meet de- mand, began to shave the loaves too fast and served half-cooked slices since moved to Edmonton and, although I was bummed to have lost of a contaminated batch. This is how I knew I was home. It wasn’t the ensuing hockey riots. Mike Horwich also remembers the summer of 2006 well. He was sit- It was the dish that somehow manages to be both ubiquitous and curi- ting on Health Canada’s implausibly named Federal-provincial-territorial ously regional.
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STUFFED CRUST All Our Burgers Are Served KEBABS MAKE IT MED LRG BURGERS with Chips, Salad & Sauce
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Morepaleo Recipes
welL FEd joulwan PALEO RECIPES melissa MORE FOR PEOPLE2 WHO LOVE TO EAT by welL FEd PALEO RECIPES MORE FOR PEOPLE2 WHO LOVE TO EAT By Melissa Joulwan Photos by David Humphreys Foreword by Melissa and Dallas Hartwig Design by Braid Creative Well Fed 2: More Paleo Recipes For People Who Love To Eat Copyright ©2013 Melissa Joulwan. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Well Fed 2: More Paleo Recipes For People Who Love To Eat Author: Melissa Joulwan Foreword: Melissa and Dallas Hartwig Copy Editing: Walker Fenz, Alison Finney Proofreading: Walker Fenz Photography: David Humphreys Illustrations: David Humphreys Design: Braid Creative To my parents who taught me That the kitchen is the heart of the house ISBN 10: 0989487504 ISBN 13: 978-0989487504 And to my husband Dave, My partner in cooking up delicious schemes Published by: Smudge Publishing, LLC 405 El Paso Street Austin, TX 78704 www.smudgepublishing.com 1st printing, October 2013 page Thank You FOREWORD page viii ix To my intrepid and honest taste-testers To Kathleen Shannon and Kristin Tate A lot has happened since the debut of By following her recommendations, you are spending more time Stacey Doyle, Blake Howard, Weston Norton, Yoni Levin, of Braid Creative Well Fed in 2011. with your food and with those you love. You feel good about your Tannen Campbell, and Aimee Roberge for taking a bite and for proving that lightning can strike twice by making Well Fed 2 First, author Melissa Joulwan said, “Sayonara!” to her corporate kitchen accomplishments, whether you're whipping up a batch of weighing in.
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Questions That Customers May Have: 1
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S in Bonita Springs. a Greek Culinary Stalwart in SW Florida
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Chicken Empanada with Cheddar
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