DOCSLIB.ORG

Toko-Semarang Menukaart-2021 Engels.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Toko-Semarang Menukaart-2021 Engels.Indd Dishes per 100 gram the average single portion is 150 gram Meat, chicken and fish dishes Daging semoor € 2,50 braised sweet beef in soy sauce Daging rendang € 2,50 take away mildly spiced beef in coconut milk Daging blado € 2,50 spicy beef with petébeans Ayam ketjap € 2,50 chicken thigh in mild soy sauce Ayam ritja-ritja € 2,50 spicy chicken thigh pieces Ikan bumbu Bali € 2,75 fried mackerel in spicy sauce Toko Sambal goreng udang peté € 3,95 shrimps with petébeans in spicy sauce Vegetable dishes Sambal goreng bontjis € 1,90 green beans in spicy sauce The real Indonesian food! Sayur Lodèh € 1,90 vegetables cooked in coconut milk Tumis taugé € 1,90 stir-fried bean sprouts with tahu Gado gado € 7,25 blanched vegetables, egg, tahu goreng, sambal goreng, tempé kering, satay sauce and emping Vegetarian dishes Tahu-tempé ketjap € 1,90 fried tahu and tempé in soy sauce with petébeans Sambal goreng tempé kering € 2,25 crispy fried tempé, spicy Toko Semarang Gedempte Zuiderdiep 150 Snacks (a piece) 9711 HN Groningen Huisgemaakte lemper € 3,50 +3150 - 312 99 33 homemade glutinous rice with chicken filling [email protected] Huisgemaakte kiprisolles € 3,50 homemade pancake filled with chicken Ragout Huisgemaakt maiskoekje € 3,50 fried maize and celery cookie Dapur / Main kitchen Kwart Spekkoek € 2,75 Beckerweg 25-4 quart Indonesian layered cake 9731 AX Groningen Hele Spekkoek € 10,00 +3150 - 364 42 62 Indonesian layered cake [email protected] Nasi & bami dishes Opening hours: www.tokosemarang.nl single portion large portion Nasi putih € 2,25 € 3,95 white rice Lontong € 2,25 € 3,95 rice cakes Nasi Kuning € 4,00 € 7,00 Selamat Makan yellow rice Nasi goreng € 4,00 € 7,00 fried rice with chicken and vegetables Bami goreng € 4,00 € 7,00 fried bami with chicken and vegetables www.tokosemarang.nl Bami goreng pedes vegetarisch € 4,00 € 7,00 spicy fried bami with vegetables 01-2021, subject to change Soup (portion p.p.) Vegetarian meals Soto ayam € 7,00 Gado gado met witte rijst of lontong € 9,50 Indonesian chicken soup with bean sprouts, egg and so-un blanched vegetables, egg, tahu goreng, sambal goreng tempé Soto ayam met witte rijst of lontong € 9,25 kering, satay sauce and emping Indonesian chicken soup with bean sprouts, egg and so-un and white rice OR rice cakes Nasi rames vegetarisch € 11,00 white rice, sambal goreng bontjis, sayur lodèh, tahu-tempé Complete meals ketjap, sambal goreng tempé kering, sambal goreng telor, atjar ketimun, serundèng and emping Complete meat, chicken and fish meals served with white rice, vegetable of choise, atjar ketimun, krupuk en serundeng Rice table (minimum 2 persons) Meal DAGING SEMOOR € 11,00 Rijsttafel p.p. € 21,50 braised sweet beef in soy sauce white rice, 2 types of meat, 2 sitcks satay ajam, ikan bumbu Bali, sambal goreng telor, sambal goreng bontjis, Meal DAGING RENDANG € 11,00 sayur lodèh, tahu-tempé ketjap, sambal goreng tempé kering, mildly spiced beef in coconut milk atjar ketimun, serundèng, krupuk Meal DAGING BLADO € 11,00 spicy beef with petébeans Rijsttafel “Semarang” p.p. € 29,00 Meal AYAM KETJAP € 11,00 like the rijsttafel above, with the addition of: 1 type of meat, chicken thigh in mild soy sauce sambal goreng udang peté (shrimp) en gado gado Meal AYAM RITJA RITJA € 11,00 spicy chicken thigh pieces Satay Meal IKAN BUMBU BALI € 11,50 fried mackerel in spicy sauce Saté ayam € 4,95 3 sticks with roasted chicken breast and satay sauce Meal SAMBAL GORENG UDANG PETE € 13,50 shrimps with petébeans in spicy sauce Saté babi € 5,25 3 sticks with roasted pork tenderloin and satay sauce These meals are also available with 2 side dishes: Side dishes SPECIAL from € 15,50 meal + 2 sticks chicken satay + egg fried in chili sauce Sambal goreng telor € 1,5o egg in a spicy sauce Nasi rames meals Atjar ketimun € 1,90 cucumber in a sweetsour sauce Nasi rames € 12,95 Serundèng (small bowl) € 2,25 white rice with meat, sambal goreng bontjis, sayur lodèh, tahu-tempé ketjap, sambal goreng tempé kering, sambal fried coconut goreng telor, atjar ketimun, serundèng and krupuk Sambal goreng kentang € 2,25 crispy baked potato sticks Nasi rames speciaal € 15,75 Satay sauce (small bowl) € 2,50 nasi rames + 2 sticks chicken satay Homemade sambal (small bowl) € 3,50 Maandmenu Drinks A new meat, fish chicken and vegetable specialty every month. Canned soda (vaious) € 2,00 Check our website or ask about it in the store. Fernandez € 2,10 Coconut juice € 2,35 Maaza juice € 3,00 Canned Beer € 2,25 White or red wine (small bottle) € 3,50 Seasonal (May-September) Tjendol € 3,00 Fried rice or fried bami instead of white rice, costs an coconut milk with gula djawa sirop, strips of pudding and jackfruit additional € 1,75. In order to enjoy our dishes to the fullest, we recommend heating up your meal yourself. That way, there won’t be any loss of warmth or taste during transport. All our containers are suited for use in the microwave. Because we work with fresh ingredients a dish may be sold out later in the day..
Load more

Recommended publications
  • Analisis Pemasaran Emping Melinjo Di Kabupaten Sragen SKRIPSI Oleh
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Sebelas Maret Institutional Repository Analisis pemasaran emping melinjo di kabupaten Sragen SKRIPSI Oleh : Iryani Riastuti H0304081 FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2008 I. PENDAHULUAN A. Latar Belakang Pembangunan pertanian pada dasarnya mempunyai tujuan yaitu untuk meningkatkan hasil dan mutu produksi pertanian, memperluas lapangan pekerjaan, meningkatkan taraf hidup petani, meningkatkan devisa negara serta menunjang kegiatan industri. Kegiatan industri di Indonesia telah berkembang di berbagai usaha baik industri skala rumah tangga, industri kecil, dan industri skala besar. Sektor yang sesuai dengan industri tersebut adalah agroindustri, karena didukung oleh sumber daya alam pertanian yang mampu menghasilkan berbagai produk olahan. Menurut Soekartawi (2001), sebagai motor penggerak pembangunan pertanian agroindustri mempunyai peranan penting dalam kegiatan pembangunan daerah, baik dalam sasaran pemerataan pembangunan, pertumbuhan ekonomi maupun stabilitas nasional. Agroindustri terutama usaha skala kecil dan skala rumah tangga menjadi penting dalam perekonomian Indonesia menuju perubahan dari sektor pertanian menuju basis ekonomi non pertanian. Perubahan tersebut berlangsung sejalan dengan semakin meningkatnya kebutuhan masyarakat pada barang dan jasa, kesempatan kerja, dan penghasilan yang lebih baik serta meningkatnya modal. Agroindustri merupakan suatu sistem pengolahan secara terpadu antara sektor pertanian dengan sektor
    [Show full text]
  • Sate Iboe Sarongan Tanah Djawa & Bali
    SATE IBOE SARONGAN TANAH DJAWA & BALI The Satay Parade of the Village Vendors THE SATAY PARADE Sate Lilit Ikan Gianyar (Bali) Balinese fish satays marinated and grilled in tropical spices, served with ‘sambal matah’ (12 ingredient-Balinese relish) Sate Kerang Kraton (Pasuruan) Fresh cockles in skewers, marinated in soy paprika sauce Sate Ayam Ponorogo Tender chicken satays from a famous village vendor from Ponorogo Sate Tahu Tempe Bumbu Rujak Grilled soybean cake and tofu satay marinated in coconut milk and Javanese red curry Sate Daging Manis Kotagede Skewers of tender beef marinated in sweet soy garlic sauce Sate Udang Besar Grilled prawns on lemongrass skewers, in honey and rum sauce Sate Cumi Cumi Skewers of squids, fried in batter served with black pepper and onions relish VEGETABLE Urap-Urap Putih Teri Asin Blanched village-style fresh tropical vegetables: young papaya leaves, cassava leaves, yellow velvetleaf, water spinach, and winged bean in juicy grated coconut and salted missprets fish Accompaniments from Around the World Chilly with sweet soy sauce Peanut Sauce Sambal Matah – Balinese Shallot Relish Sambal Terasi – Javanese Chilli & Shrimp Paste Sambal Bepasih - Balinese Seafood Salad with Shallot Dressing and Jukut Meurab Sambal Lombok Hijau- Green Chili Relish from Lombok Island SIDES Grilled Baby Corn on The Cob Sautéed Mixed Organic Baby Vegetables Roasted Baby Potatoes Organic Brown Rice OR White Rice DESSERT Es Dawet Ketan Hitam Chilled fermented black sticky rice and pandanus glutinous tapioca.
    [Show full text]
  • Master Thesis
    Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000)
    [Show full text]
  • BAB II PROFIL UMUM KAMPUNG ARAB A. Sejarah Kuliner Khas Arab
    BAB II PROFIL UMUM KAMPUNG ARAB A. Sejarah Kuliner khas Arab peranakan sebenarnya merupakan kuliner yang lahir dari perpaduan antara budaya lokal Indonesia dan budaya orang-orang Arab peranakan yang tinggal dan menetap di Indonesia. Orang-orang Arab peranakan yang tinggal di Indonesia merupakan orang-orang Arab dari kota Hadramanut Yaman yang datang ke Indonesia dan menyebarkan ajaran islam melalui asimilasi budaya yaitu kesenian dan pernikahan dengan penduduk setempat terutama kalangan istana-istana Hindu. Saat ini jumlah keturunan Arab Hadramanut di Indonesia sendiri diperkirakan sudah melebihi jumlah mereka yang ada di tanah leluhurnya dan mereka menyebar di berbagai daerah di Indonesia. Dari sisi budaya, masyarakat Arab Hadramanut di Indonesia sudah banyak berasimilasi dengan budaya setempat, termasuk di dalamnya adalah makanan sehari-hari. Percampuran budaya Arab-Indonesia melahirkan suatu gaya kuliner Arab peranakan dengan cita rasa yang authentic dan unik. Keahlian memasak makanan khas Arab peranakan yang sudah dicocokan dengan lidah orang lokal, ditambah pujian dari teman tentang masakan buatannya membuat pemilik Kampung Arab Café and Resto memiliki ide untuk membuka usaha kuliner tersebut, sehingga pada tanggal 22 Juni 2014 Kampung Arab Café and Resto resmi dibuka dengan menu andalan Nasi Kebuli yang diolah dengan bumbu khas Kampung Arab dengan daging yang empuk dan lembut ditambah shisha dengan berbagai varian rasa. Menu-menu yang dijual memang menu khas Timur Tengah maupun Indonesia, untuk kategori makanan ada Nasi Kambing goreng, Nasi Krensgsengan Kambing, Briyani Kambing Jumbo, Nasi Kebuli Kambing, Nasi Briyani Kambing, Nasi Kambing Bakar Madu dan masih banyak lainnya. Minuman yang dijual memiliki nama yang unik seperti Najwa, Marwa, Safa, Sahe, dan lainnya.
    [Show full text]
  • Pengaruh Proporsi Gula Merah Dan Kacang Tanah Serta Penambahan Tepung Santan Terhadap Bumbu Gado-Gado Instan
    Bumbu Gado-Gado Instan – Agustina, dkk Jurnal Pangan dan Agroindustri Vol. 3 No 4 p.1512-1520, September 2015 PENGARUH PROPORSI GULA MERAH DAN KACANG TANAH SERTA PENAMBAHAN TEPUNG SANTAN TERHADAP BUMBU GADO-GADO INSTAN The Effect of Proportion Palm Sugar and Peanut and The Addition of Coconut Milk Powder to Instant Seasoning Gado-gado Julia Agustina1*, Sudarminto Setyo Yuwono1 1) Jurusan Teknologi Hasil Pertanian, FTP Universitas Brawijaya Malang Jl. Veteran, Malang 65145 *Penulis Korespondensi, Email: [email protected] ABSTRAK Gado-gado adalah campuran dari berbagai jenis sayuran rebus seperti kol, kacang panjang, selada, tauge, kentang, dan lain-lain yang disiram oleh saus kacang.. Tujuan Penelitian ini adalah mengetahui proporsi gula merah dan kacang tanah serta penambahan tepung santan yang tepat untuk mendapatkan cita rasa yang sesuai dengan selera masyarakat dan mengetahui perubahan sifat fisiko kimia dan organoleptik yang terjadi pada bumbu gado-gado instan. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor yang masing-masing terdiri dari 3 level. Faktor I adalah penambahan tepung santan (0%, 7% dan 14%) dan faktor II adalah proporsi gula merah dan kacang (60:240, 105:195 dan 150:150). Perlakuan terbaik bumbu gado-gado instan parameter organoleptik rasa pada perlakuan proporsi gula merah dan kacang tanah 150 : 150 dan penambahan tepung santan 5 %. Kata Kunci: Bumbu instan, Gado-gado, Proporsi gula merah dan Kacang tanah, Tepung santan ABSTRACT Gado-gado is a mixture of different kinds of boiled vegetables such as cabbage, beans, lettuce, bean sprouts, potatoes, and others were smothered by gado-gado sauce. The purpose of this research was to determine the best proportion of palm sugar and peanut and the addition of coconut milk powder and was to know the changes in the physico chemical and sensory characteristics that occur in an instant gado-gado sauce.
    [Show full text]
  • Maya Moments
    Maya Moments mayaresorts.com Lawar Ayam INGREDIENTS • 600 gr boneless duck, Green Bean Salad skin removed and minced with Chicken • 1 table spoon fried shallots • 1 table spoon fried garlic • 1/3 cup coconut milk, thick No big religious or private celebration would • 3 table spoon basic yellow paste be held without serving this ritual dish. Only • 4 bird’s-eye chilies, sliced the eldest, and most experienced men are • 1 table spoon salt allowed to mix the many ingredients. • 1 tea spoon black peppercorns, crushed • 12 pieces banana leaf, cut in 20 cm squares • 6 pieces salam leaves INGREDIENTS PREPARATION Tum PREPARATION • 3 cups blanched long beans cut Combine beans, coconut, garlic, shallots, in ½ cm slices all the chilies and chicken spice paste in Bebek • 250 gr boneless chicken, minced a large bowl and mix well. Combine the above ingredients except for • ½ cup grated coconut, roasted Minced Duck banana leaf and mix well. Fold a heaped • 6 clove garlic, peeled, sliced and fried To prepare the dressing, combine chicken mince In Banana Leaf tablespoon of the mixture into the center of a • 6 - 8 shallots, peeled, sliced and fried with 2 tbsp of chicken spice paste and mix well. banana leaf and wrap. Steam parcels for about 15 minutes, until well cooked. Use greaseproof • 2 large red chilies, seeded and cut in Place minced chicken lengthwise in pan and Tum, leaf-wrapped bundles of highly paper in preference fine strips stirred until cook. seasoned food, are made with almost • 4 - 6 bird’s-eye chilies, finely sliced to aluminum foil.
    [Show full text]
  • 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)).
    [Show full text]
  • Gf-Ur) Our Chef's Specialities Sambal (Spicy Dishes
    APPETIZERS OMELETTES** can take up to 20 mins cooking time. 1. Spring Roll (4 pcs) (Pork) …………$ 9.00 27. Oyster (Chilli optional) (GF) (Pre-order recommended)..$32.80 2. Vegetarian Spring Roll (6 pcs) …………$ 9.00 28. Prawns (GF) …………$26.80 3. Crumb Prawns (4 pcs) (King Prawn cutlets)…….…$12.00 4. Curry Puffs (3 pcs) (Beef) …………$ 9.00 SAMBAL (SPICY DISHES) 5. Curry Puffs (3 pcs) (Vegetable) …………$ 9.00 (Sambal is a combination of dried and fresh spices blended to a smooth paste). 6. Mixed Entree …………$10.00 29. Sambal Prawns (GF-UR) …………$29.80 (2 Spring Rolls, 1 Curry Puff & 1 Prawn Cutlet) 30. Sambal Fish (GF-UR) …………$29.80 31. Sambal Chicken (GF-UR) …………$22.80 SOUPS 7. Chicken Cream Corn Soup (GF) …………$ 8.00 ASSAM (TAMARIND) DISHES 8. Tom Yam Soup (GF) …………$ 8.00 (Tamarind has a sour and tangy flavour and goes well with any seafood) 9. Laksa Soup (GF) …………$10.00 32. Assam Fish Cutlets …………$29.80 ** can take up to 20 mins cooking time 33. Assam Prawns …………$29.80 LAKSA SINGAPURA (GF-UR) 34. Assam Seafood …………$32.80 (Your Choice of Egg noodle, Rice Noodle or mix noodle) (Combination of fish, prawns and calamari) (All Laksa Soup has Dry Shrimp) (extra 50cents for Flat Rice Noodle) 10. Laksa Singapura with Chicken …………$19.80 SERAI (LEMON GRASS) DISHES 11. Laksa Singapura with Prawn …………$19.80 35. Serai Chicken …………$23.80 12. Laksa Singapura with Fish Cake …………$18.80 36. Serai Pork …………$23.80 13. Laksa Singapura with Prawn & Chicken..…$21.80 37. Serai Prawns (GF) …………$27.80 14.
    [Show full text]
  • Ala Carte Menu
    Authentic and Creative Asian Inspirations TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi Chuka Wakame Salad “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, tomato, sesame dressing Sliced wagyu striploin, Krystal caviar, fresh wasabi, scallion Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, tamarind sauce Avocado, red cabbage, mango Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, peanut sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, ginger pickles Gado Gado “V” “N” “GF” 20 Boiled mixed vegetables, white cabbage, long 6 pcs. Crazy Californian Rolls “SF” 38 beans, shimeji mushroom, carrot, potato, King crab meat, avocado, tempura crumble fried tofu, peanut sauce and Emping cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream cheese, avocado, mango, Asparagus, taro, mushroom, lotus root, spicy mayo, teriyaki sauce pumpkin, sweet potato, onion, tempura sauce 12 Slices Sashimi of the Day “GF” 42 Ebi Katsu “SF” 25 Fresh salmon, tuna belly ottoro, yellow tail, Breaded prawn, fruit, katsu sauce local white fish, Hamachi Tofu & Mushroom Spring Roll “VG” 26 6 pcs. Salmon Truffle Rolls “SF” 45 Oyster, eringi, porcini, shitake, shimeji, chili Kabayaki sauce, avocado, Philadelphia cheese, peanut sauce sliced black truffle Raw Salmon Salad 28 1 pc Lobster Sashimi on Ice “GF” “SF” 85 Lemongrass, shallot, coriander, spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, fish sauce, salmon roe fresh
    [Show full text]
  • Streetfood Bites and Cocktails
    beers heineken (tap) (5%) 3 sodas brand weizen (tap) (5,1%) 4 coke regular or zero 2.5 bintang (4,7%) 4 marie stella maris sparkling small 3 desperados (5,9%) 4.5 marie stella maris sparkling / still large 5 lagunitas IPA (6,2%) 5.8 sessions IPA (4%) - brouwerij ’t ij 5.8 white mamba (5,1%) - two chefs brewing 5 thai thai tripel (8%) - oedipus 5.8 affligem blond (6,7%) 4.8 awesome sodas affligem dubbel (6,7%) 4.8 charitea green 3.5 affligem tripel (9%) 4.8 london essence classic tonic 3.5 london essence grapefruit & rosemary tonic 3.5 heineken (0.0%) 3.5 london essence bitter orange & brand weizen (0.0%) 4 elderflower tonic 3.5 london essence ginger beer 3.5 london essence ginger ale 3.5 white wines SAUVIGNON BLANC fresh juice primi soli - italy - 2018 4.5 / 21 orange juice 3.5 VERDEJO apple, carrot and ginger 4.5 tramoya - spain - 2018 4.8 / 23 apple, beetroot, pear, carrot and ginger 4.5 CHARDONNAY luc pirlet - france - 2018 5.5 / 27 bottled juice SANCERRE domaine du nozay - france 45 streetfood apple juice regular 4 apple juice with ginger 4 bites and apple juice with pear 4 apple juice with elderflower 4 cocktails tom’s tomato juice 3.5 red wines TEMPRANILLO & SHIRAZ marques de la carrasca - spain - 2018 4.5 / 21 coffee or tea? MERLOT rafale - france - 2018 4.8 / 23 Ask our staff for the options SANGIOVESE primo soli - italy - 2018 4.8 / 23 CORVINA zenato – valpolicella – italy – 2015 47 KITCHEN OPEN | 16:30 – 22:00 rosé PINOT GRIGIO calusari - romania - 2018 4.5 / 23 benji's benjisamsterdam sparkling wine #benjisamsterdam CAVA jaume serra - spain 6 / 29 www.benjis.amsterdam T.
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Fishermans Club Lunch + Pool Menu
    LUNCH SMALL PLATES SALADS & BOWLS BIG PLATES Edamame 40 Chilled King Prawn Salad 120 Mie Goreng Cakalang 95 Sea salt, horseradish Garden greens, mango, spicy mayonnaise, yuzu truffle dressing Fried egg noodle, smoked cakalang fish, sambal rica rica, egg, vegetable Sweet Potato Fries 55 Wasabi Caesar Salad 90 Nasi Goreng Bebek 130 BBQ mayo Pancetta, parmesan cheese Fried rice, Balinese spiced duck, cabbage, egg, crispy shallot add chicken breast 80 Lumpia 55 Toasties 95 add prawns 100 Bamboo shoot, cabbage, bean sprout, carrot, Cheese and caramelized onion* garlic tauco Green Bowl 110 Ham and cheese* Broccoli, avocado, shiitake mushroom, quinoa, ginger cashew dressing Tahu Goreng 55 Fish and Chips 120 Crispy tofu, ginger, garlic, chili, green onion Japanese Tofu Curry Bowl 110 Red radish, papaya relish, lemon* Coriander, peanut, rice Crispy School Prawn 70 The Fisherman’s Burger 110 Chili and rosemary salt, lemon Tan Tan Bowl 140 Breaded fish fillet, tartar sauce, red onion* Asian pork bolognese, seaweed, spring onion, rice, bbq mayonnaise Guacamole 75 Andaz Dog 110 Corn chip, pumpkin seed, coriander Raw Tuna Bowl 160 Pork sausage, kimchi, fried onion, pickles, sambal mustard* Edamame, onion, rice, teriyaki sauce Sweet and Spicy Fried Chicken 85 Beef Cheese Burger 150 Sesame seed, honey, chili paste Angus beef, BBQ aioli, tabasco onion, crispy bacon* Tuna Sambal Matah 95 Grilled Ginger Chicken 150 Lemongrass, kemangi, eggplant, chili paste GRILLED SKEWER Soy sauce, spring onion, lime* Rice Pizza 100 Sate Ayam 95 *comes with organic garden greens or French fries Salmon sashimi, cucumber, tobiko, Chicken, peanut sauce, vegetable pickles, rice cake gochujang mayonnaise Sate Maranggi 120 Beef tenderloin, tamarind, palm sugar, sweet soy sauce, rice cake SWEETS Mixed Seafood 200 Herb marinated Soft Serve Ice Cream 70 Mango or espresso or fun land Bubble Milk Tea 70 Shaved ice, tapioca pearls, palm sugar “When it comes to our food, near is really dear.
    [Show full text]