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Peninsula, named after the Malay Peninsula, is established by a group of Malaysians with great passion of bringing the most authentic Malaysian and Southeast Asian cuisine to the Twin Cities. We are honored to present you with one of the finest Chefs in Malaysian cuisine in the country to lead Peninsula for your unique dining experience. We sincerely thank you for being our guests. 2608 Nicollet Ave. S. Minneapolis, MN 55408 Tel: 612­871­8282 Fax: 612­871­2863 www.PeninsulaMalaysianCuisine.com We open seven days a week. Hours: Sunday – Thursday: 11:00am – 10:00pm Friday & Saturday: 11:00am – 11:00pm Parking: Restaurant Parking in the rear (all day) Across the street at Dai Nam Lot (6pm ­ closed) Valet Parking (Friday & Saturday 6pm – closed) APPETIZERS 开胃小菜 001. ROTI CANAI 印度面包 3.95 All time Malaysian favorite. Crispy Indian style pancake. Served with spicy curry chicken & potato dipping sauce. Pancake only 2.75. 002. ROTI TELUR 面包加蛋 4.95 Crispy Indian style pancake filled with eggs, onions & bell peppers. Served with spicy curry chicken & potato dipping sauce. 003. PASEMBUR 印度罗呀 7.95 Shredded cucumber, jicama, & bean sprout salad topped with shrimp pancakes, sliced eggs, tofu & a sweet & spicy sauce. 004. PENINSULA SATAY CHICKEN 沙爹鸡 6.95 Marinated & perfectly grilled chicken on skewers with homemade spicy peanut dipping sauce. 005. PENINSULA SATAY BEEF 沙爹牛 6.95 Marinated & perfectly grilled beef on skewers with homemade spicy peanut dipping sauce. 006. SATAY TOFU 沙爹豆腐 5.95 Shells of crispy homemade tofu, filled with shredded cucumbers, bean sprouts. Topped with homemade peanut sauce. 007. POPIAH 薄饼 4.95 Malaysian style spring rolls stuffed with jicama, tofu, & bean sprouts in freshly steamed wrappers (2 rolls). 008. GOLDEN CRABMEAT BALLS 香酥蟹球 5.95 Crab claws wrapped in minced shrimp & fried golden. (3 claws) 009. PENANG LOBAK 槟城滷肉 8.95 Crispy fried spiced pork with taro rolls, fried tofu, & shrimp pancakes. 010. PANDAN AYAM 香叶炸鸡翅 5.95 Crispy fried chicken wings marinated in screw pine (pandan) leaves & spices. (8 wings) 011. ACHAT 亚扎 3.95 Malaysian pickled vegetable salad with peanut sauce. 012. SHRIMP PUFFS 虾肉卷 5.95 Minced shrimp wrapped in bacon & deep fried. 013. THAI EGG ROLLS 泰式春卷 2.95 Crispy fried egg rolls stuffed with noodles, carrots, radish, mushrooms & cabbage. (2 rolls) 014. PENANG ROJAK 槟城罗呀 5.95 Slivered fresh mango, cucumber, jicama & pineapple tossed in a sweet, spicy & tangy shrimp sauce topped with crushed peanuts. 015. TEMPURA 天妇罗 5.95 Golden deep fried mixed Vegetables served with homemade Tempura sauce. 016. GOLDEN SPARERIBS 南乳排骨 7.95 Malaysian street market style spareribs marinated in a special red bean curd sauce, & deep fried. CHEF’S SALADS 大厨沙拉 021. PENINSULA CHICKEN SALAD 芭蕉屋沙拉鸡 11.95 Fried shredded chicken over a bed of cucumber, shredded carrot, jicama, & served with Chef’s Asian dressing. 022. THAI SALMON SALAD 泰式三文鱼 13.95 Pan­fried salmon served on a bed of cucumber, bell peppers, fresh strawberry, mango tossed in chef’s special salad dressing. Hot & Spicy Vegetarian upon request PENINSULA’S SPECIALS 芭蕉屋南洋风味 Choice of Red Snapper (whole) 红鱼, Chilean Sea Bass 桂花鱼, Flounder (whole) 龙利鱼, Walleye (whole) 031. ASAM IKAN 亚三鱼 S/P Choice of fish (steamed or fried) cooked in a spicy tamarind sauce with tomatoes, okra, green beans, & eggplant. 032. KARI IKAN 咖哩鱼 S/P Choice of fish (steamed or fried) cooked in a spicy red curry broth with vegetables. 033. PATTAYA FISH 巴提雅鱼 S/P Choice of fish deep fried & topped with fresh mango, onions, & bell peppers in a sweet & tangy sauce. 034. SPICY THAI FISH 香煎泰式鱼 S/P Choice of fish deep fried in a spicy Thai sauce. 035. PENINSULA STEAMED FISH 芭蕉屋蒸鱼 S/P Choice of fish freshly steamed in a special Chef’s soy sauce. 036. COCONUT BUTTER JUMBO SHRIMP 椰香奶油大虾 18.95 Golden fried jumbo shrimp in an aromatic coconut butter batter. 037. PENINSULA JUMBO SHRIMP 芭蕉屋大虾 17.95 Jumbo shrimp stir fried in coconut milk & spicy Malaysian belacan paste. Served on a sizzling plate. 038. MANGO SHRIMP 芒果虾 13.95 Shrimp stir fried with fresh mango & bell peppers in chef’s special prepared sauce. 039. SAMBAL UDANG 三巴虾 13.95 Sautéed shrimp with onions, & bell peppers in a spicy Malaysian shrimp paste (belacan) & chili paste. 040. THAI GREEN CURRY SHRIMP 泰式绿咖哩虾 13.95 Famous Thai green curry shrimp with eggplant, green beans, bell peppers, & fresh basil leaves. 041. RED CURRY JUMBO SHRIMP 红咖哩大虾 17.95 Red curry jumbo shrimp with onions, pineapple in a creamy red curry sauce. 042. KARI UDANG 咖哩大虾 17.95 Stir fried jumbo shrimp, & mixed vegetables in a creamy coconut red curry. 043. SAMBAL SOTONG 三巴鱿鱼 12.95 Sautéed squid with onions, bell peppers in a spicy Malaysian shrimp paste (belacan) & chili paste. 044. KARI SOTONG 咖哩鱿鱼 12.95 Stir fried squid onions in a creamy coconut red curry. 045. PATTAYA SOFT SHELL CRAB 巴提雅软壳蟹 17.95 Lightly breaded soft shell crab, topped with fresh mango, onions, & bell peppers in a sweet & tangy sauce. 046. BUDDHIST YAM POT 佛钵飘香 12.95 Crisp fried taro nest filled with shrimp, chicken, mushrooms, snow peas, baby corn, & cashews. A Malaysian favorite. 047. CRISPY ONION BRAISED DUCK 干葱扒鸭 13.95 Half duck (bone in) slow cooked in a special Malaysian marinade topped with crispy onions. 048. PENINSULA CURRY LAMB SHANK 芭蕉屋泰式羊腿 10.95 Lamb shank simmered in coconut milk with chilies, & spices. 049. KAMBING RENDANG 干咖哩羊 13.95 Lamb simmered in coconut milk with chilies, spices in a rich red curry. 050. BEEF RENDANG 干咖哩牛 12.95 Beef simmered in coconut milk with chilies, & spices in a rich red curry. 051. AYAM RENDANG 干咖哩鸡 11.95 Chicken (bones in) simmered in coconut milk with chilies, spices, & finished in a rich red curry. 052. KARI AYAM 咖哩鸡 10.95 Chicken (bones in) & potatoes simmered in a mild coconut red curry. 053. QUEEN’S TOFU 贵妃豆腐 11.95 Chef’s homemade tofu stir fried with chicken, dried scallops, & vegetables in a delicate sauce. Hot & Spicy Vegetarian upon request SEAFOOD 美极海鲜 Choice of Red Snapper (whole) 红鱼, Chilean Sea Bass 桂花鱼, Flounder (whole) 龙利鱼, Walleye (whole) 061. GINGER & SCALLION STEAMED FISH 姜蒸鱼 S/P Choice of fish freshly steamed in a flavorful ginger sauce. 062. MALAYSIAN BELACAN FISH 香煎马来盏鱼 S/P Choice of fish deep fried in a spicy Malaysian belacan sauce. 063. SPICY GOLDEN SOFT SHELL CRAB 香辣软壳蟹 17.95 Lightly breaded soft shell crab with fresh chilies, onions, bell peppers, & sprinkled with salt & pepper. 064. SPICY LEMON GRASS JUMBO SHRIMP 香茅大虾 17.95 Stir fried jumbo shrimp in a spicy lemon grass sauce. 065. SPICY THAI JUMBO SHRIMP 泰式大虾 17.95 Jumbo shrimp cooked in a spicy Thai sauce served with freshly steamed broccoli. 066. SPICY GOLDEN JUMBO SHRIMP 香辣大虾 17.95 Golden fried jumbo shrimp with onions, fresh chilies, bell peppers, & sprinkled with salt & pepper. 067. WALNUT JUMBO SHRIMP 核桃大虾 17.95 Golden fried jumbo shrimp served with freshly steamed broccoli topped with chef’s special dressing, & roasted walnut. 068. SPICY LEMON GRASS SQUID 香茅鲜鱿 12.95 Stir fried squid in a spicy lemon grass sauce. 069. SPICY GOLDEN SQUID 香辣鲜鱿 12.95 Crispy golden fried squid with fresh chilies, onions, bell peppers, & sprinkled with salt & pepper. POULTRY 凤舞鸡/鸭肉 071. HAINANESE CHICKEN （steamed or fried） 海南鸡 9.95 Half chicken simmered in spices & finished in a rich soy sauce. Served with Hainanese rice. 072. CHILI CHICKEN 辣椒鸡 10.95 Chicken stir fried with fresh chilies, spices, screw pine leaves (pandan), & onions. 073. MANGO CHICKEN 芒果鸡 11.95 Chicken stir fried with fresh mango & bell peppers in chef’s special prepared sauce. 074. PINEAPPLE CHICKEN 菠萝鸡 11.95 Chicken stir fried with fresh pineapple, onions, & bell peppers in sweet & tangy sauce. 075. INDIAN STYLE SPICY CHICKEN 印度辣鸡 10.95 Chicken stir fried with dried chili paste, curry leaves, & onions. 076. SPICY BASIL CHICKEN 香叶鸡 10.95 Chicken stir fried with onions & fresh basil leaves in a spicy sauce. 077. THAI GREEN CURRY CHICKEN 泰式绿咖哩鸡 11.95 Famous Thai green curry chicken with eggplant, green beans, bell peppers, & fresh basil leaves. 078. RED CURRY CHICKEN 红咖哩鸡 12.95 Red curry chicken with onions, pineapple in a creamy red curry sauce. 079. GINGER SCALLION DUCK 姜葱鸭 12.95 Stir fried duck (bone in) with ginger and scallion. PORK 猪圆肉嫩 081. MALAYSIAN PORK CHOP 排骨王 10.95 Fried & served in authentic Malaysian barbeque sauce. 082. VOLCANO PORK RIBS 火焰排骨 10.95 Fried & served with Malaysian barbeque sauce. 083. PORK WITH PINEAPPLE 菠萝猪肉 11.95 Tender pork stir fried with fresh pineapple, onions, tomatoes & bell peppers in sweet & tangy sauce. 084. SIZZLING PORK 铁板猪肉 11.95 Tender sliced pork stir fried with bell peppers, onions in black bean sauce, & served on a sizzling platter. Hot & Spicy Vegetarian upon request BEEF 滋味牛肉 091. SPICY BASIL BEEF 香叶牛 10.95 Tender sliced beef stir fried with onions & fresh basil leaves in a spicy sauce. 092. SIZZLING BEEF 铁板牛 11.95 Tender sliced beef, bell peppers & onions in black bean sauce on a sizzling platter. 093. MANGO BEEF 芒果牛 11.95 Beef stir fried with fresh mango, & bell peppers in sweet & tangy sauce. 094. PINEAPPLE BEEF 菠萝牛 11.95 Beef stir fried with fresh pineapple, onions & bell peppers in sweet & tangy sauce. 095. THAI GREEN CURRY BEEF 泰式绿咖哩牛 12.95 Famous Thai green curry beef with eggplant, green beans, bell peppers & fresh basil leaves. 096. RED CURRY BEEF 红咖哩牛 12.95 Red curry beef with mixed onions, pineapple in a creamy red curry sauce. 097. RED CURRY BEEF BRISKET HOT POT 咖哩牛腩煲 12.95 Slow cook beef brisket in red curry & coconut milk. Served in a hot pot. TOFU 嫩滑豆腐 101.
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    Stoves and Food for DofE. Trangia stove with 2 pans, pan handle and gas burner as shown here. You can make the pan lid into a frying pan but as bacon and sausage cannot be stored safely then we don’t recommend frying. Cleaning also has to be born in mind. Please bring something to have a drink in while you are out as you will not pass shops and on your qualifying you cannot buy anything. Water can be in a drinks bottle, or you can bring 2 x 550ml bottles to have water in. We refill water bottles as you go from water containers in supervisors cars or sometimes we have to carry water to you. You can bring the small squirty concentrated juice if you don’t like water on its own although it is healthier for you. Food should be: Ready to heat and eat. Fast cooking time. Nothing that needs to go in a fridge. Light and easy to carry. Wide range of meals you could not otherwise have. Not fried. No jars as they break. You can cook as an individual or in your group. Remember you will be sharing a stove so if you cook individual it will need to be washed before the next person can use it. Bronze DofE Food suggestions. Saturday Breakfast – this will be at home so please have something, toast, cereal, jam butty, bacon butty or a full English! You will travel to the campsite so have a snack and drink ready for when you arrive there. You will be walking with all your kit from then on.
  • Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay

    Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay

    sustainability Article Understanding Intangible Culture Heritage Preservation via Analyzing Inhabitants’ Garments of Early 19th Century in Weld Quay, Malaysia Chen Kim Lim 1,*, Minhaz Farid Ahmed 1 , Mazlin Bin Mokhtar 1, Kian Lam Tan 2, Muhammad Zaffwan Idris 3 and Yi Chee Chan 3 1 Institute for Environment & Development (LESTARI), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; [email protected] (M.F.A.); [email protected] (M.B.M.) 2 School of Digital Technology, Wawasan Open University, 54, Jalan Sultan Ahmad Shah, George Town 10050, Malaysia; [email protected] 3 Faculty of Art, Computing & Creative Industry, Sultan Idris Education University, Tanjong Malim 35900, Malaysia; [email protected] (M.Z.I.); [email protected] (Y.C.C.) * Correspondence: [email protected] Abstract: This qualitative study describes the procedures undertaken to explore the Intangible Culture Heritage (ICH) preservation, especially focusing on the inhabitants’ garments of different ethnic groups in Weld Quay, Penang, which was a multi-cultural trading port during the 19th century in Malaysia. Social life and occupational activities of the different ethnic groups formed the two main spines of how different the inhabitants’ garments would be. This study developed and demonstrated a step-by-step conceptual framework of narrative analysis. Therefore, the procedures used in this study are adequate to serve as a guide for novice researchers who are interested in undertaking Citation: Lim, C.K.; Ahmed, M.F.; a narrative analysis study. Hence, the investigation of the material culture has been exemplified Mokhtar, M.B.; Tan, K.L.; Idris, M.Z.; by proposing a novel conceptual framework of narrative analysis.
  • 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)

    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