Ramadan Buffet Menu 2 Adult RM 75 ++ Child RM 35 ++ (3 – 11 Years)

Total Page：16

File Type：pdf, Size：1020Kb

Ramadan Buffet Menu 2 Adult RM 75 ++ Child RM 35 ++ (3 – 11 years) Appetizers: Popiah Goreng, Samosa Cucur Bilis Tauhu Sumbat, Rojak Buah, Pegedil, Rojak Pasembur Kerabu Mangga, Kerabu Pucuk Paku, Kerabu Perut Stall Soup / Porridge Sup Ayam, Bubur Lambuk Stall Main courses: Nasi Putih , Nasi Minyak Ayam Masak Merah, Ayam Masak Taucu Ikan Kukus Mangga, Ikan Asam Pedas Rendang Daging, Daging Kari Udang Sos Mentega Ketam Sambal, Sotong Masak Kicap Sayur Campur Goreng, Siew Pak Choi dgn Sos Bawang Putih Ulam-ulaman,Sambal Belacan, Budu, Cincaluk Ikan Masin Goreng, Aneka Keropok dan Papadom Stall Selera Hari Raya Lemang, Nasi Impit, Roti Jala, Kari Ayam, Sayur Lodeh Stall Noodles Soup Laksa Johor Stall live grilled Kambing golek(black pepper sauce and mint sauce),mix satay Desserts: Assorted Malay Kuih, Assorted Kek Pudding Buah, Mix Fruit Bubur Kacang Hijau Assorted ice - cream Drinks: Kopi kampong , teh tarik Cordial ABC Cendol Ramadan Buffet Menu 3 Adult RM 75 ++ Child RM 35 ++ (3 – 11 years) Appetizers: Popiah Goreng, Samosa Cucur Sayur Tauhu Sumbat, Rojak Buah, Pegedil, Rojak Pasembur Kerabu Mangga , Kerabu Pucuk Paku , Kerabu Ulam Stall Soup / Porridge Sup Daging, Bubur Lambuk Stall Main courses: Nasi Putih, Nasi Briyani Ayam Kari dgn Kentang, Ayam Masak Merah Masak Lemak Ikan dgn Mangga Muda, Ikan Goreng Masam Manis Rendang Daging, Daging Masak Hitam Masak Lemak Udang dgn Nenas Ketam Goreng Bercili Gajus, Sotong Goreng Kunyit Sayur Campur Goreng, Kacang Buncis Goreng Ulam-ulaman, Sambal Belacan, Budu, Cincaluk Ikan Masin Goreng, Aneka Keropok dan Papadom Stall Selera Hari Raya Lemang, Nasi Impit, Roti Jala, Kari Ayam, Sayur Lodeh Stall Noodles Soup Mee Rebus Stall live grilled Kambing golek(black pepper sauce and mint sauce),mix satay Desserts: Assorted Malay Kuih, Assorted Kek Pudding Buah, Mix Fruit Bubur Jagung Assorted ice - cream Drinks: Kopi kampong , teh tarik Cordial ABC Cendol Ramadan Buffet Menu 1 Adult RM 75 ++ Child RM 35 ++ (3 – 11 years) AppetizerS: Popiah Goreng, Samosa Cucur Udang Tauhu Sumbat, Rojak Buah, Pegedil, Rojak Pasembur Kerabu mangga, kerabu pucuk paku, kerabu daging Stall Soup / Porridge Sup Tulang Rusuk, Bubur Lambuk Stall Main courses: Nasi Putih,Nasi Pandan Ayam Masak Merah, Ayam Gorang Songket Ikan Goreng Sambal Hijau, Ikan Kari Gulai Rendang Daging, Daging Dendeng Udang Sambal Petai Ketam Masak Lemak Cili Api dgn Kentang, Sotong Sos Mentega Sayur Campur Goreng, Kalian dgn Sos Tiram Ulam-ulaman, Sambal Belacan , Budu , Cincaluk Ikan Masin Goreng , Aneka Keropok dan Papadom Stall Selera Hari Raya Lemang, Nasi Impit, Roti Jala, Kari Ayam, Sayur Lodeh Stall Noodles Soup Mee Kari Stall live grilled Kambing golek(black pepper sauce and mint sauce),Mix Satay Desserts: Assorted Malay Kuih, Assorted Kek Pudding Buah, Mix Fruit Bubur Pulut Hitam Assorted ice - cream Drinks Kopi kampong , teh tarik Cordial ABC Cendol . .

Copy Link

Recommended publications

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
[Show full text]
Southeast Asian Fish Products
S O U T H E A S T A S IA N F I S H P R O D U C T S Compiled by N g M ui C hng H ooi K ok K uang M A R IN E FISH E R IE S R E SE A R C H D E PA R T M E N T SO U T H E A ST A SIA N FISH E R IE S D E V E L O PM E N T C E N T E R SIN G A PO R E 1987 ACKN OWLEDGEMENT The compilers would like to thank our former Deputy Chiefs: Dr. H. Hasegawa gave valuable guidance throughout the survey, and Mr. K. Inoue who is also the current Deputy Secretary-General made useful suggestions for improvements to this report. Thanks are also due to current personnel serving in the MFRD, and in particular Mr. Tan Sen Min who was engaged in discussions on all aspects of work. MFRD also records its appreciation to all Directors-General of Fisheries of participating countries with whose generous co-operation, provided through the respondents to the questionnaire, this survey was made possible. Text arrangement: Choo Sieu Eng Low Lai Kim Photography /cover design: Chin Saik Yoon International Development Research Centre SO U T H E A ST A SIA N FISH ER IES (IDRC) of Canada. Loo Steven DEVELO PM ENT CENTER The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organisation devoted to the accelerated development of fisheries in the region.
[Show full text]
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
[Show full text]
Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152.
[Show full text]
Dinner Buffet Malaysia Appetizer Ulam-Ulaman ,Sotong Kangkong
Dinner Buffet Malaysia Appetizer Ulam-ulaman ,sotong kangkong,rojak petis ,temper jawa, kerabu daging,kerabu taugeh,kerabu manga, kerabu soon,kerabu betik,acar mentah , kerabu kacang panjang ,kerabu sotong,kerabu telur dan kerabu ayam acar buah,telur masin,ikan masin goreng,malaysian crackers, jelatah, acar rampai & pickles sambal belacan, chutney, cincaluk, budu,sambal kicap Salad Farm 7 type of assorted garden salad tomato, cucumber, onion ring, carrot, serves with 1000 island dressing, Italian dressing & French dressing Sup Area Soto ayam with condiment Served with freshly baked homemade bread loafs, rolls and baguettes with butter. In the Glass Vegetable Tempura Served with wasabi and ginger soyu sauce Asian Pizza In The Box 2 type Malay pizza with nasi lemak & satay flavour Sauna Glass Roti jala ,putu mayam, lemang Served with vegetarian curry, sugar cane & coconut Live stall Char counter Served with 4 type of noodle, 6 type of vegetable and 3 type of meat. Noodle Stall 1 Laksa Serawak Boil egg, onion slice, fried onion, spring onion, red chilli, cucumber, bean sprout, lime, prawn meat, slice beef & slice chicken Pasta ala asia Stall Fusion 2 type Asian style pasta kungpow and rendang Carving stall Chicken Percik Served with white rice and percik sauce Rojak Counter Pasembor with condiment. Rojak buah with condiment Charcoal Area Cajun lamb shoulder, honey chicken wing, 2 type of fish, , Otak-otak, Chicken and beef satay serves with peanut sauce and condiment Main fare Nasi tomato ayam masak merah Thai fried mee hoon Butter mix vegetable Kari telur Chilli Crab Daging dendeng Lamb stronganof with potato Kid Street Chocolate fountain, ice mounting, cotton candy, 4 type Ice cream corner, fish finger Dessert area , coconut cream caramel,Assorted slice cake, assorted jelly, assorted sweet pie,Buah kurma,kuih wajid,kuih seri muka,pulut inti kelapa, dodol, kuih bahulu, kuih peneram, kuih makmur,kuih siput, kuih tart nenas, kuih batang buruk, Bubur durian,lin chee kang 4type mix fruit ,4 type local fruit.
[Show full text]
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur
[Show full text]
Amazing Gastronomy of Thailand
Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
[Show full text]
Issues Facing the Traditional Fish Products Industry in Southeast Asia
9th JIRCAS International Symposium 2002 - 'Value-Addition to Agricultural Products', I I 5-12/ Issues facing the traditional fish products industry in Southeast Asia Yeap Soon-Eong* and Tan Sen-Min Marine Fisheries Research Department, Southeast Asian Fisheries Development Centre, 2 Perahu Road, Singapore 718915 Abstract In Southeast Asia, traditional fish products represent a significantly large part of total fish utilization and are a major source of animal protein. As a result, these products are vitally important to food security, especially con sidering that most of them go to marginalized sectors of the population. Traditional fish products are generally of low value and intended mainly for the domestic market, although some specialty products are of high value and other products, such as fish sauce, are also now being exported. Issues facing the industry are: obtaining a reliable supply of raw materials-particularly good-quality raw materials; a lack of infrastructure; poor processing tech niques; a poor knowledge base; inadequate marketing; and a lack of food safety standards. To address these issues and improve traditional fish products, it is essential that the Southeast Asian countries promote and pre serve the production and use of these products, strengthen research and training activities, improve their market ing, and ensure that they meet food safety standards. However, in an effort to improve these products, their unique nature and their cultural and social importance should not be compromised. Introduction to the Marine Fisheries These are achieved through MFRD's three core activi ties, namely research and development, training and Research Department extension, and information services.
[Show full text]
Goong Ob Gleau Mong Gone Phad Prik Gleau Pla Sai Thod Kamin Mee
Our premium, locally caught Thai seafood is brought every day to our doorstep by artisan fishermen who know we only buy the best. We use the freshest ingredients to recreate authentic Mama dishes from heirloom recipes. These unique flavour profiles have been preserved by generations passing their secrets through word of mouth. We invite you to enjoy a glimpse of the treasured past at our Seafood restaurant Yam Pla Khrob 4 80.- Pla Muek Phad Dum 650.- Two varieties of crispy fish in a refreshing salad of green mango, mint, shallots and peanuts Stir-fried local squid in its own ink with garlic. One of chef’s cherished gems and then tossed in budu dressing containing fermented fish sauce with a salty, sweet and umami balance of flavours Many years ago, fishermen returning from their overnight fishing trips would boil squid with herbs and spices in large clay pots. The rich natural ink that was released during the cooking process created a luxuriously jet black glossy sauce. This Traditionally, this salad is dressed with soy sauce and lime, however our favourite southern Mamas prefer the stronger long-forgotten cooking technique is rarely seen today punch delivered by the lesser seen ‘nam budu’. Goong Ob Gleau 8 50.- Lon Poo 7 50.- Andaman sea Tiger prawns, coated in salt, then baked and served with a chili and lime dip The renowned Phuket crab dip of pork and coconut milk, accompanied with crunchy garden vegetables A selection of Our chefs have undertaken a painstaking quest to discover the perfect dipping sauce for prawns and successfully uncovered our signature this local secret.
[Show full text]
Kampung Ramadan Raya 2021 Menu
KAMPUNG RAMADAN BUFFET 1 13 April 2021 till 12 May 2021 Adult : RM99.00 nett Children : RM48.00 nett At the Tables Gulai Kawah Dates and Dried Nuts Gulai Tunjang Braised Beef Tendon with Candle Nuts, Turmeric and Local Bay Leaf Cold Dishes Kerabu Ayam Kampong Gulai Nangka Pucuk Paku, Beansprouts, Jackfruit, Chicken and Young Jackfruit Curry with Cassava Leaves Kerabu Kerang, Jelatah Nenas Patin Asam Pedas Tempoyak Ulam-Ulaman Braised River Fish with Spicy, Hot and Sour Ginger Flower Gravy, Ulam Raja, Daun Selom, Jantung Pisang, Fermented Durian Paste Pegaga, Pucuk Gajus Ketam Berchili Sambal & Pickles Fried Crab with Chilli and Tomatoes Belacan, Cincaluk, Budu, Mango, Anchovies, Tempoyak, Cili Kicap, Papaya, Young Mango, Siput Sedut Ambarella, Cermai, Kelubi Buah Pala Braised River Snail Spicy Turmeric Coconut Gravy Rojak Buah-Buahan Sambal Goreng Jawa Guava, Mango, Young Papaya, White Turnip, Starfruit, Southern Malaysia Mixed Vegetables Pineapple, Cucumber, Crushed Peanut, Sesame Seed, Spicy Sweet Chili Sauce Ikan Bakar Station Pari Sambal Keropok-Keropok Cencaru Sumbat Keropok Udang, Keropok kan, Sayuran, Malinja, Sotong Pedas Ubi, Papadom, Rempayek Tilapia wrapped in Banana Leaf Condiments Sauces Salted Fish, Salted Egg, Anchovies, Petai, Tempeh Sambal, Air Assam, Sambal Bawang, Sambal Kicap Pekasam, Ikan Sepat Goreng Ayam Gunting Yong Tau foo Breaded Chicken Breast with Homemade Flour Stued Eggplant, Bitter Gourd, Red Chili, Bean Curd Skin, Bean Curd, Fish Ball, Ladyﬁngers, Crabstick, Goreng-Goreng Hot Sauce and Sweet Black Bean Sauce
[Show full text]
Menu BE BKK 2006 A4.Ai
Bangkok - Phuket เรื่องราว เชฟนูรอ โซ๊ะมณี สเต็ปเป ้ เปนชาวจ็ ังหวัดฉะเชิงเทราโดยได้รับ อิทธิพลการปรุงอาหารไทยมาจากคุณแม่ ผู้ซึงม่ ีความรู้ในด้านการนำ สมุนไพรพืนบ้ ้านมาประกอบอาหาร ในปี พ.ศ. ๒๕๒๓ เชฟนูรอและสามี คาร์ล สเต็ปเป ้ ชาวเบลเยี่ยม ผู้ซึงหลงใหลในศ่ ิลปวัฒนธรรมไทย และผู้ร่วมก่อตังกล้ ุ่มภัตตาคาร บลู เอเลเฟนท์ ได้ทำการเปิดภัตตาคารบลู เอเลเฟนท์ ณ กรุงบรัสเซลส์ ประเทศเบลเยี่ยมเป็นสาขาแรก และได้ขยายสาขากลับมายังประเทศไทยในป ี พ.ศ. ๒๕๔๕ ทีกร่ ุงเทพ และในปี พ.ศ. ๒๕๕๓ ทีภ่ ูเก็ต จากประสบการณ์ในด้านการเผยแพร่อาหารไทยมากกว่า ๓๕ ปี เชฟนูรอได้รับปริญญาศิลปศาสตร์มหาบัณฑิตกิตติมศักดิจากมหาว์ ิทยาลัย เกษตรศาสตร์ และ เชฟนูรอภูมิใจทีได่ ้เป็นส่วนหนึงในการนำว่ ัตถุดิบ และภูมิปัญญาพืนบ้ ้านมาประกอบการทำอาหารไทย The Blue Elephant Story Born in Chachoengsao province in Thailand, Chef Nooror Somany Steppe ingrained her deep connection with the culinary world since childhood by her mother who had a vast knowledge in making fresh, fragrant curries such as her famous heirloom Massaman curry paste. Chef Nooror married to a Belgian art dealer, Karl Steppe, who has always been passionate about Thai culture and Thai cuisine. The founding of Blue Elephant Restaurants was prompted by Chef Nooror’s preparations of homemade Thai meals. The first Blue Elephant Restaurant opened in 1980 in Brussels, Belgium; and continuously expanded throughout major cities in the World. Blue Elephant finally returned to its Homeland and established Blue Elephant Restaurant and Cooking School Bangkok in 2002, and opened a Phuket branch in 2010. The Blue Elephant Bangkok is housed in the Colonial Era Architecture, in a Thai-Chine Building, whereas the Blue Elephant Phuket is located at the site of a Sino-Portugese Mansion. In promoting Thai Kitchen to the World for 40 years, in more than 35 countries, Chef Nooror was awarded an honorary Master of Arts degree from Kasetsart University. She continuously aims to provide the pinnacle of Thai cuisine exquisitely prepared from Fresh, Local ingredients, Organic foods and Products from the “Royal Project”.
[Show full text]
Eat Pray Rock Buffet Menu
NOODLE SOUP STATION STALL 6: HOT PLATE Eat, Pray, Rock Buffet Mee Curry (Yellow Noodle, Beansprout, Chicken Murtabak & Roti Canai with Hard Boiled Egg, Fried Shallot, Tauhu, Dhal Curry RM 88 NETT ADULT | 48 NETT CHILD (6-12) Spring Onion) STALL 7: CHARCOAL GRILL & BBQ Menu 1 CHICKEN RICE STALL STATION Clear Chicken Soup, Chicken Rice, Roasted Otak–otak Ikan (Malay Fish Custard BERBUKA PUASA STALL LOCAL CUISINE HOT SPREAD Chicken, Chinese Style Kailan, Sliced with Spices), Fish Wrapped with Bandung Syrup, Honey Dew Juice, Dates Juice, Steamed Rice, Yoghurt Chicken Curry with Cucumber & Tomato, Chilli Sauce, Banana Leaf, Prawn, Squid, Chicken Tamarind Juice & Teh Tarik Potato, Mutton Varuval with Tomato, Fish Ginger & Soy Sauce & Beef Satay, Grilled/Roasted Fillet & Green Peas Masala, Spicy Cream Chicken with Spices & ICE KACANG WITH CONDIMENTS Mussel, Vegetables Biryani, Lemang & SNACKS Marinated Beef Red Bean, Sago, Sweet Corn, Cendol, Jelly, Peanut, Ketupat with Chicken Serunding (Chicken Omelette Sandwich, Fish Crackers Rose Syrup, Palm Sugar, Evaporated Milk & Floss), Rendang Daging Hitam Manis (Beef with Chilli Dip, Fish Fingers with CONDIMENTS Condensed Milk Cooked in Sweet Dark Sauce), Keropok, Remoulade Dip Sliced Cucumber, Rice Cake, Onion, Papadam, Pickled Fruit Chutney, Air Asam, Sambal Kicap, Tomato STARZ DINER 1 Acar Jelatah (Cucumber & Pineapple Salad), FRUITS ON THE ROCK Sauce, Chili Sauce, BBQ Sauce, Percik Mango / Fruit Chutney Sliced Watermelon, Papaya, Honeydew & Sauce, Sambal Bawang, Sambal KERABU (SALAD), PICKLED VEGETABLES
[Show full text]