DOCSLIB.ORG

Free Pulau Pangkor Recipes Ebook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Free Pulau Pangkor Recipes Ebook More recipes of dishes that can be eaten in and around Pangkor More recipes for the readers of Ayam (chicken) Pulau Pangkor Newsletter Panggang in Dry Sauce This page is specially made for the readers of the Pulau Pangkor Newsletter. Bah Kut Teh With every issue of the Pulau Pangkor Newsletter we will add two more special recipes. Banana Cake Archive Chakkuli ● Pulau Pangkor Newsletter #001 Recipes Chicken Kut Teh ● Pulau Pangkor Newsletter Special Edition (Chinese New Year) Recipes ● Pulau Pangkor Newsletter #002 Recipes Claypot Chicken ● Pulau Pangkor Newsletter #003 Recipes Rice (Nga Po Fan) ● Pulau Pangkor Newsletter #004 Recipes ● Pulau Pangkor Newsletter #005 Recipes Curry Capitan ● Pulau Pangkor Newsletter #006 Recipes ● Pulau Pangkor Newsletter #007 Recipes ● Pulau Pangkor Newsletter #008 Recipes Deep-Fried Duck ● Pulau Pangkor Newsletter #009 Recipes With Shrimp Paste ● Pulau Pangkor Newsletter #010 Recipes ● Pulau Pangkor Newsletter Special Edition (Deepavali and Hari Raya Fig and Lemon ● Pulau Pangkor Newsletter #011 Recipes Chicken ● Pulau Pangkor Newsletter #012 Recipes Fresh Fig Cake Fish-head bee hoon Pulau Pangkor Newsletter #001 Recipes Fish-head curry Mee Rebus Hong Kong Mee Rebus is yet another Malaysian-Indian invention that cannot be found in the land Kocheng Dumpling of origin. Mee means noodles and rebus means steamed/boiled. An adequate English translation would be Noodles in thick Sauce. Kee Chang (Alkaline Although widely available all over the country, Mee Rebus is at its best in Penang and Dumplings) northern states as perak. It is an ideal meal for self-service parties, where guests can make their own concoction, once the ingredients are spread out. So think of Mee Kiam Bak Chang Rebus when you are having your party next. (Savoury Dumplings) Ingredients: THE SAUCE Khodbale ● 500 gm sweet potato (can be substituted with ordinary potato) ● 2 large tomatoes Lontong ● 5 dried chilly (or according to taste) ● 1/2 onion Mackerel Fish Curry ● 3 pieces of lime ● 2 tbsp vinegar file:///C|/Documents%20and%20Settings/Winxp/My%20Do...ebs/Websites/Pulau%20Pangkor.com/recipes-ebook.html (1 of 26)12/12/2005 9:07:19 PM More recipes of dishes that can be eaten in and around Pangkor Mee rebus ● 1 tsp sugar ● salt Nasi Dagang ● A dash of soy sauce Method Nasi Ulam Boil potato, sliced onion, tomato until soft (You can use a pressure cooker if you wish). Put in the dried chilly in the hot mash and let it stand for five minutes. Blend all the Pineapple curry above items together with the water you used to boil them with. You will now have a thick sauce. Add lime juice, sugar, salt and vinegar and bring to a light boil. Your Pisang Goreng sauce is ready. (Fried Banana) THE SPREAD Spicy Noodles - Malay Style ● 500 gm yellow noodles (Blanch in hot water for a few seconds) ● 300 gm bean sprouts (taugeh) boil till soft ● 2 pieces firm Soya cake (taukua/tofu) deep fried and sliced Steamboat ● 2 potatoes, cubed (1/2 inch), smeared with chilly powder and salt and either (Beijing-style hot deep fried or boiled. pot) ● 3 pieces kueh (fritters) - OPTIONAL - you can mix bean sprouts, sliced onions, sliced red chilly and salt in wheat flour, add water and deep fry the fritters. Slice Steamed Nyonya the final product. ● 3 pieces coconut kueh - OPTIONAL - here you make a pastry of flour, salt, Bean Dumplings ground coconut, sprinkling of sugar, and chilly, shape the pastry to cylinders and deep fry. Slice the kueh. Tom Yam Beef Balls ● Non-vegetarian can add other items such as hard boiled egg, fish balls, etc. ● Lime slices, red chilly and fried shallots for garnishing. Tom Yam Talay Method Tom Yum Kung Place all the above items in separate utensils and lay your table. Have guests, pick their choice of the spread and spoon the gravy over it. Don't forget the garnishing. Although my recipe may look complicated, with some planning, all these can be done Tosai (dosa) easily and quickly. Recently I made Mee Rebus for ten people in about an hour. Enjoy! Walnut Raisin Back to the top Banana Loaf Curry Kapitan Yee Sang Recipe (Raw Fish Salad) Ingredients: ● 1.5kg chicken, cut into bite size pieces ● 1/2 cup thick coconut milk ● 1 cup thin coconut milk ● juice from 1 lemon ● 4 tbsp cooking oil For curry paste. Blend the following ingredients: ● 10 fresh red chili peppers (cayenne or jalapeno) ● 10 dried red chili peppers (cayenne or jalapeno) ● 2 stalks lemon grass ● 115g shallots ● 3 cloves garlic Method Marinade chicken in thick coconut milk for 1 hour. Heat oil in pot and stir fry curry paste for 5-10 minutes or until oil separates from paste. Add chicken pieces and coat with curry paste. Fry for 10 minutes. Add think coconut milk. Lower heat and allow to cook for 30 minutes or until chicken is no longer pink. Stir occasionally to prevent file:///C|/Documents%20and%20Settings/Winxp/My%20Do...ebs/Websites/Pulau%20Pangkor.com/recipes-ebook.html (2 of 26)12/12/2005 9:07:19 PM More recipes of dishes that can be eaten in and around Pangkor from burning. Stir in lemon juice, salt and pepper to taste. Serve hot with rice and a vegetable dish. Back to the top Pulau Pangkor Newsletter Special Edition (Chinese New Year) Recipes Steamboat (Beijing-style hot pot) Thinking of having a dinner gathering with few friends? Steamboat makes a simple yet enjoyable meal. To spice things up, you can have tom yam soup instead of plain stock soup. Serves: 4 Preparation time: 1 hour Ingredients: ● 500 grams chicken fillets – lay it out on a platter and place in fridge ● 500 grams beef fillets - lay it out on a platter and place in fridge ● 4 pieces Japanese Tofu – slice, lay it out on a platter and place in fridge ● 12 large Tiger Prawns – skinned, deveined, lay it out on a platter and place in fridge ● 12 tubes of squid – cleaned, cut into squares, lay it out on a platter and place in fridge ● 20 large mussels – cleaned and lay it out on a platter and place in fridge ● 20 scallops - lay it out on a platter and place in fridge ● 1 large cos lettuce – Open up leaf-by-leaf, wash it cleanly to remove sand and place in fridge Soup: Plain Stock ● 5 bowls of water ● 2 cloves minced garlic ● 1 tablespoon sesame oil ● 2 teaspoons sugar ● 1 teaspoon salt Soup: Tom Yam Stock ● 20 dried chillies – soak in warm water and minced in food processor ● 2 large onions – minced in food processor ● 5 cloves garlic – minced in food processor ● 3 stalks lemon grass – sliced thinly ● 20 grams galangal – minced in food processor ● 300 mls coconut milk ● ½ tablespoon shrimp paste ● 50 grams tamarind – mixed in 1 cup of water (add more if you desire a more sour soup) ● 5 kafir leaves ● 2 teaspoons sugar ● salt to taste ● 5 tablespoons oil ● 2 cups water file:///C|/Documents%20and%20Settings/Winxp/My%20Do...ebs/Websites/Pulau%20Pangkor.com/recipes-ebook.html (3 of 26)12/12/2005 9:07:19 PM More recipes of dishes that can be eaten in and around Pangkor Method: To prepare tom yam stock: In a pot, heat oil and sauté dried chillies, onions, garlic, lemon grass, galangal, and shrimp paste till fragrant. Add in 2 cups of water and leave to simmer for about 10 minutes. Add in kafir leaves. Add in salt and sugar to taste. Add in the tamarind juice. Leave to simmer for 5 minutes. Add in coconut milk and leave to simmer for another 10 minutes. Do not boil the soup, just let it simmer. To cook food in steamboat: Ensure the stock is boiling at full strength before boiling any of the above. The stocks may need to be topped up from time to time and after the meal you will have a nice rich soup to drink. The soup from the plain stock can be frozen to be used as a soup- based stock in other foods. Back to the top Yee Sang Recipe (Raw Fish Salad) Fresh carp is the traditional choice but you can also use salmon or even canned abalone. Be sure to use a large platter so that everyone can toss with abandon. Ingredients: ● 200 gms fresh fish (grass carp/salmon/haruan), thinly sliced40 gms jellyfish, soaked ● 50 gms pomelo, pith removed and pulp broken up ● 30 gms pickled ginger, finely sliced ● 30 gms pickled leeks, finely sliced ● 30 gms pickled papaya, finely sliced ● 50 gms sweet potato, shredded ● 50 gms yam, shredded ● 80 gms white radish, shredded ● 80 gms carrot, shredded ● 3 stalks spring onions, finely sliced ● 1 stalk Chinese celery, finely sliced ● 2 red chillies, seeds removed and finely sliced ● 1 knob young ginger root, finely sliced ● 2–3 lime leaves (limau perut), finely sliced ● 2 packets of Yu Sheng crisps (available in supermarkets) OR ● deep fried cut strips of wanton/popiah skin ● 3 tbsp roasted peanuts ● 2 tbsp roasted sesame seeds ● 1 large lime, quartered Sauce: ● 8 tbsp plum sauce ● 3 tbsp cooked oil (brown garlic in very hot oil, cool and discard garlic) ● 1 tbsp sugar ● 1 tsp salt ● 1/2 tsp white pepper ● 1/2 tsp five spice powder OR ground cinnamon file:///C|/Documents%20and%20Settings/Winxp/My%20Do...ebs/Websites/Pulau%20Pangkor.com/recipes-ebook.html (4 of 26)12/12/2005 9:07:19 PM More recipes of dishes that can be eaten in and around Pangkor Method Blanch jellyfish in boiling water, drain and cut into strips.Squeeze out juices from shredded yam and sweet potato. Add food colouring: red to one and green to the other.
Load more

Recommended publications
  • Anthropozine | April 2015
    Feel free to distribute this PDF Please! You can share this work to your heart’s content because we are CC-BY, the most open Creative Commons license. Send the file to your students, share it on your department listserv, throw up the link on your social networks, and post it on your homepage. If you run off 5-10 copies on your department copier and leave them lying around where students will find them we will know and think you’re cool. You’re thinking about printing it double-sided with a staple right now and we’re all like, “Yeah. Do it.” Then at happy hour we talk about how excellent your taste in books and music is. Welcome to Anthropozine Anthropozine, a venue for undergraduate work of and inspired by anthropology, is a special publication of anthronow.com. Look for us in April, September, and December, in coordination with our print publication, Anthropology Now. This is our first issue! It’s like a collector’s item! We welcome submissions from current and recently graduated college students of any major on topics relevant to anthropology and culture. Our April and September issues will revolve around a specific theme. The December issues will be open topic. September’s theme is the Body. To learn more about how to submit, check our call for submissions on page 5 and visit our website https://anthropozine.wordpress.com/. Special Issue: Food What’s for dinner? An ancient question, with many different answers. In this month’s issue our authors reflect on how their foodways are representative of diverse cultures and how significant life events continue to shape and inform their changing diets.
    [Show full text]
  • Food Menu Dapur 2019.09
    BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
    [Show full text]
  • 2655-9706 Pembuatan Alat Pemot
    Jurnal Abdikarya : Jurnal Karya PengabdianDosen dan Mahasiswa E-ISSN : 2655-9706 Februari 2018 Vol 01 No 1, PEMBUATAN ALAT PEMOTONG LONTONGAN KERUPUK DAN KEGIATAN PENYULUHAN ALAT PEMOTONG LONTONGAN KERUPUK DI DESA SEMBUNGANYAR Ravindra Jaya L1,Hari Maulana2, M.Subhan3, Edi Santoso4 1234Fakultas Teknik, Universitas 17 Agustus 1945 Surabaya Abstrak Kerupuk merupakan salah satu makanan ringan khas Indonesia yang banyak disukai oleh masyarakat dari berbagai kalangan. Salah satu tahapan pengolahan pada pembuatan kerupuk adalah tahapan pemotongan, namun selama ini tahapan pemotongan pada dodolan mentah lebih banyak dengan menggunakan alat manual (pisau) dengan ketebalan yang dihasilkan tidak seragam dan kapasitas yang sedikit. Alat pemotong lontong kerupuk manual adalah suatu alat tepat guna yang dapat mempercepat dan mempermudah proses pemotongan. Pada alat pemotong lontong kerupuk tersebut hasil pemotongannya seragam. Desain alat pemotong secara manual manual menggunakan mata pisau baja dari tali senar mampu memotong lontong kerupuk lebih efektif dari segi keseragaman tebal dan lebih efisien dari segi waktu. Kata Kunci : Kerupuk, Pemotong, Waktu pemotongan menggunakan pisau hasil Pendahuluan potongannya tidak seragam, kuantitasnya Latar Belakang Di salah satu dusun di desa lebih sedikit dan membutuhkan waktu Sembunganyar terdapat salah satu sektor yang relatif lama. usaha pembuatan kerupuk yang sudah Oleh sebab itu maka kami akan dibilang sangat terkenal. Kerupuk atau mencoba membuat alat pemotong krupuk adalah suatu jenis makanan ringan, lontongan kerupuk guna mengefisiensikan pengertian lain menyebutkan bahwa waktu pemotongan dan juga agar kerupuk merupakan jenis makanan kecil ketebalan kerupuk bisa seragam. Dengan yang mengalami pengembangan volume adanya alat pemotong kerupuk yang sudah membentuk produk yang mempunyai kami hasilkan ini, dapat digunakan dengan densitas rendah selama proses sebaik-baiknya oleh warga dan sangat penggorengan.
    [Show full text]
  • Rethinking Beans and Rice.Docx
    ReThinking Beans and Rice By Angi Schneider, Carol J. Alexander, Andrea Fabry, Tessa Zundel, Krystyna Thomas, Stephanie Stevens and Rebecca Shirk All contents copyright ©2014 Angi Schneider All rights reserved. This ebook is a collaborative effort by the authors to help those who are unemployed or underemployed. It is offered as a bonus to those who purchase Hope - Thriving While Unemployed during the first two weeks of its release date. Please do not distribute or copy this ebook without the expressed written consent of Angi Schneider. If in PDF form, it may be stored on your computer. This publication may be printed for personal use only. Disclaimer The information in this book is based on the authors’ opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of the information contained herein. Introduction This ebooklet is a collaborative effort on the part of SchneiderPeeps, Spring Mountain Living, The Homestead Lady, Everything Home With Carol, It Takes Time, MomPrepares and Letters From Sunnybrook. Our hope is that this ebooklet will help you spend less money on groceries without compromising nutrition. You do not have to eat cheap processed food just to stay within your budget. All of the contributors have blogs full of fun, frugal and (mostly) nutritious recipes. Please feel free to visit each blog linked above. Sometimes beans and rice (or rice and beans) get a bad rap. However, beans and rice can be a great way to stretch your grocery dollars. And, contrary to popular belief, the meals don’t have to be boring.
    [Show full text]
  • Hot Meals Menu
    WEDNESDAY FEBRUARY 24TH Hot Meals BREAKFAST MONDAY FEBRUARY 22ND TUESDAY FEBRUARY 23RD SAUSAGE, CHEESE AND EGG BAGEL, Menu BREAKFAST BREAKFAST MELTED CHEESE, POTATO WEDGES SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS, BACON AND OR VEGETARIAN: All hot meals are prepared SOURDOUGH BREAD, BACON, EGGS, SAUSAGE, PANCAKES, BREAKFAST SAUSAGE, CHEESE AND EGG BAGEL, at Islands Café and Served CHEESE, SERVED WITH TATER TOTS POTATOES MELTED CHEESE, POTATO WEDGES OR VEGETARIAN: OR VEGETARIAN: LUNCH at Freudian Sip in the SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS AND EXTRA NEW ORLEANS PASTA, PENNE PASTA, Library SOURDOUGH BREAD, BACON, EGGS, PANCAKES, BREAKFAST POTATOES BLACKENED CHICKEN, CAJUN CHEESE, SERVED WITH TATER TOTS LUNCH SAUSAGE, BELL PEPPERS, TOMATOES, LUNCH TURKEY, SWISS AND BACON MELT, Hot meals times: ONIONS AND MUSHROOMS, CREOLE ORANGE CHICKEN, STEAMED RICE TOASTED CIABATTA BREAD, GARLIC Monday – Friday: CREAM SAUCE AND SESAME SCENTED VEGETABLES AIOLI, ONIONS AND TOMATOES breakfast: 7am‐9:30am OR VEGETARIAN: OR VEGETARIAN: OR VEGETARIAN: lunch: 11am‐1:30pm NEW ORLEANS PASTA, PENNE PASTA, ORANGE TOFU, STEAMED RICE AND GRILLED VEGETABLE PESTO MELT, dinner: 5pm‐8pm ROASTED SQUASH, BELL PEPPERS, SESAME SCENTED VEGETABLES TOASTED CIABATTA BREAD, GARLIC Saturday & Sunday: TOMATOES, ONIONS AND lunch/brunch: 10am‐2pm DINNER AIOLI, ONIONS AND TOMATOES MUSHROOMS, CREOLE CREAM SAUCE CHICKEN CAPRESE, BREADED DINNER dinner: 4pm‐8pm CHICKEN, LAYERED WITH TOMATOES, TACO TUESDAY, CHICKEN PASTOR, Retail prices: DINNER FRESH MOZZARELLA AND A TOMATO
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
    [Show full text]
  • Beans + Rice = a Complete Protein for Global Nutrition
    HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity.
    [Show full text]
  • Food Menu Dapur
    BREAKFAST LUNCH AND DINNER Served until 11am Starters Comfort on a Plate Keropok £3.00 Roti canai £5.00 Soto Ayam Tanjung Puteri £10.50 Prawn / Fish crackers 2 pieces of Malaysian flat bread served with dhal Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with Roti canai with dhal (v) £5.00 Satay £8.50 chilli) on the side) 2 pieces of Malaysian flat bread served with dhal Skewers of succulent chicken satay served with achar, rice cubes, cucumber & onion chunks served with peanut sauce Bihun Sup Brisket £9.50 Lontong Muo with chicken satay £7.50 Tahu Begedil £6.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, A regional favourite in Muar, a Royal town in the state of Johore. Rice cubes home made beef balls, garnished with choi sum, tofu pieces, fried shallot and immersed in a creamy coconut broth laden with vegetables, and served with Deep fried tofu stuffed with potato and minced chicken and served with home made chilli oil. sambal and peanut sauce. 3 skewers of chicken satay served on the side. our fiery sambal kicap [v] Vegetarian optional available [v] Vegetarian option available Kari Laksa Majidee £9.50 Sotong goreng tepung £7.50 Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, Kacang Pol Larkin £7.50 Squid coated in light batter, deep fried and served with our homemade chilli dip green beans, stuffed chilli and our home made chili sambal Slow cooked fava beans with spices, mince beef served with toasted pitta, topped with fried egg and a garnish of diced tomatoes, onions, chillies and coriander.
    [Show full text]
  • EQ Raya E-Brochure FA
    CITARASA NIPAH 13 APRIL - 12 MAY 2021 citarasa nipah Explore the rich and diverse flavours of authentic Southeast Asian classics at Nipah from 7PM – 10.30PM daily. Indulge in an extravagant spread of dishes such as Rendang Daging, Assam Pedas Ikan Tenggiri and Ikan Siakap 3 Rasa. Reservations are recommended. BUFFET DINNER 13 April – 12 May 2021 RM188 per adult 50% off for children ages 6 - 12 SELERA SERANTAU EXCLUSIVE BUFFET DINNER 13 April – 12 May 2021 Minimum of 50 persons RM208 per adult EARLY BIRD BUFFET VOUCHERS Purchase vouchers for the Citarasa Nipah buffet from now until 13 April 2021 at incredible prices. Limited vouchers are available and reservations are required. RM148 PER PERSON From now until 13 April 2021 Redeem from 13 – 18 April 2021 and 10 – 12 May 2021 RM168 PER PERSON From now until 13 April 2021 Redeem from 13 April – 12 May 2021 signature tiffin carrier sets Available from 13 April - 12 May 2021 3-TIER FAMILY SET 3-TIER INDIVIDUAL SET FOR 5 PERSONS RM128 RM508 .................................................. .................................................. SET A SET A Nasi Minyak Steamed Fragrant Jasmine Rice Rendang Ayam Minang Sambal Tumis Udang Galah Acar Buah Gulai Lemak Cili Padi Daging Salai Walnut Dates Cake Ayam Kari Kapitan Imported Premium Dates Pecal Jawa Acar Rampai SET B Serawa Nangka Briyani Gam Kambing Imported Premium Dates Acar Rampai Serawa Durian SET B Imported Premium Dates Briyani Gam Johor Ayam Briyani SET C Sayur Jelatah Steamed Fragrant Jasmine Rice Acar Rampai Daging Salai Masak Lemak Cili Padi Serawa Durian Acar Rampai Imported Pulut Hitam and Longan Premium Dates Imported Premium Dates hari raya tiffin carrier sets Available from 11 May - 12 June 2021 3-TIER INDIVIDUAL SET AT RM128 SET LEMANG NIPAH Lemang and Ketupat, Kuah Kacang, Choice of Rendang Daging or Rendang Ayam ..........................................................................................................................
    [Show full text]
  • The Choice to Serve
    SATURDAY • MAY 29, 2004 Including Carroll Gardens-Cobble Hill Paper, Downtown News, DUMBO Paper and Fort Greene-Clinton Hill Paper Brooklyn’s REAL newspapers Published every Saturday by Brooklyn Paper Publications Inc, 55 Washington Street, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2004 Brooklyn Paper Publications • 18 pages including GO BROOKLYN • Vol. 27, No. 21 BWN • Saturday, May 29, 2004 • FREE ON THE HOOK City: We wasted 1/2-million on pier study NOT JUST NETS THE NEW BROOKLYN By Deborah Kolben and Neil Sloane The Brooklyn Papers City officials shocked waterfront activists this week, announcing that a nearly half-million-dollar, taxpayer- funded plan for the future of Piers 6-12 — completed just last month — was “outdated.” The study, for which the city Economic Development Cor- poration and the Port Authority of New York and New Jersey jointly paid a consulting firm more than $400,000, was originally scheduled for com- pletion in January. Last week, after months of stonewalling, EDC officials acknowledged 3-year / Tom Callan / Tom that the study had been com- pleted, but said it would not release it to the public. On Monday, confronted dock with The Brooklyn Papers’ exclusive report on their agency’s refusal to release The Brooklyn Papers File The Brooklyn the pier study — and with a deal An aerial view of the piers along Columbia Street. Despite an expensive study funded by taxpayers, the future of the piers remains uncertain. Freedom of Information re- quest pending — an EDC of- Sources say ficial said the agency would release the analysis, but then Catucci stays called it all but worthless.
    [Show full text]
  • Full of Beans Recipe Pack.Indd
    y 1 y 2 3 da da ay BREAKFAST: BREAKFAST: d BREAKFAST: Banana and Yoghurt Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: LUNCH: Bean Biryani Chilli Sin Carne Bean Biryani DINNER: DINNER: DINNER: Chilli Sin Carne Bean, Courgette and Chilli Sin Carne & Flatbreads Potato Bake 5 y 4 y da da BREAKFAST: BREAKFAST: Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: Mexican Beans and Rice Bean Burgers DINNER: DINNER: Bean Burgers & Mexican Beans Potato Wedges & Rice PACKED WITH PROTEIN AND FIBRE, THESE RECIPES WILL MAKE SURE YOU’RE FULL OF BEANS FOR THE FULL 5 DAYS! oil 3 potatoes rice garlic 10p 30p yOU NEED TO BUY: 500g - 34p 4 cloves - 10p flour 10p 2 courgettes 15p kidney beans 2 tins - 42P mixed beans salt 5p 2 tin - 44P tinned 5 yoghurts tomatoes 39p 31p chilli flakes 5p 5 bananas 3 onions mixed spices 5 carrots 22p 58p 30P 25P total = 4.85 bean biryani (2 servings) mixed spices SUNFLOWER/ 1 TBSP 1. heat oil in sauce pan and OLIVE OIL sling in frozen veg and garlic. 1 TBSP COOKED RICE 2. stir on and off, until the kidney beans 100G vegetables are almost 1 TIN defrosted. add spices and stir. 3. drain the beans. add the cooked rice and beans to the saucepan, along with a bit of water if it needs it. 250G FROZEN 4. heat on a high heat for 2 garlic MIXED VEGETABLES minutes, then simmer for 2 CLOVES another 5. add a splash of (MINCED) water if it looks too dry. 5. taste and season.
    [Show full text]
  • Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific
    Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific Bangkok, Thailand, November 13-15, 2017 Thematic, Strategic Papers and Country Status Reports Citation: R.K. Tyagi, A. Pandey, A. Agrawal, K.S. Varaprasad, R.S. Paroda, R.K. Khetarpal (2018) Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific – Thematic, Strategic Papers and Country Status Reports. Asia-Pacific Association for Agricultural Research Institutions (APAARI), Bangkok, Thailand, November 13-15, 2017, x+349 p. Cover page photo identity: Front cover page: Amaranthus caudatus (chaulai) Back cover page: Carissa carandas (karonda) (Photo credit: Dr K.C. Bhatt, NBPGR, New Delhi, India) Editors: Rishi Kumar Tyagi, Anjula Pandey, Anuradha Agrawal, K.S. Varaprasad, Raj S. Paroda, Ravi K. Khetarpal Disclaimer: The information contained in this publication is provided on an “as is” basis with full responsibility or liability for any errors or omissions with the authors and not on the editors. Some contents of chapters have been sourced by the authors from their prior publications, and APAARI is not liable for any copyright infringement whatsoever. Published by: Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand ISBN: 978-616-7101-10-1 Copyright © APAARI For copies, please contact: The Executive Secretary Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand Phone: +662-2822918; Fax: +662-2822920 Email: [email protected]; Website: http://www.apaari.org Contents Foreword iii Acknowledgements v The Organizers vii Thematic Papers 1.
    [Show full text]