MD-Document-00Df8ddf-430D-43Ea

Total Page:16

File Type:pdf, Size:1020Kb

MD-Document-00Df8ddf-430D-43Ea MENU Sambal Indonesian SIDE DISHES which basically the main ingredients are chilli and spices Sambal Teri Kacang (GF) 7.5 Caramelised anchovies and peanuts. Sambal Teri Cabai Hijau (GF) 7.5 Dried anchovies with green chilli sambal. Sambal Ati (GF) 7 Chicken liver sambal w dices of potato, carrot, & green beans. Sambal Tempe (GF, V) 7 Soy bean cake with kaffir lime sambal. Very spicy! Sambal Terong (GF, V) 7 Eggplant sambal Balado style. Poultry / Meat / Seafood / Veg / Soups / Snack Dishes DO NOT include rice. Order rice on the side for $2.5 / serve Ayam Goreng (GF) /Bakar 9.5 Authentic Indonesian fried / grilled CHICKEN. (1/4 chicken choose between breast/leg) Gulai Ayam (GF) 13 CHICKEN curry Padang style. Bebek Goreng (GF) 16 Fried DUCK leg serve with green chilli sambal. Iga Bakar Sambal Matah 16 Grilled BEEF short ribs with Bali style sambal. Rendang 8.5 Spiced BEEF dry curry. Dendeng Balado 16 Crispy BEEF strips with Balado sambal. Tongseng Iga Kambing (GF) 22 LAMB ribs in spicy curry with cabbage, tomato and lime. Sate ayam Grilled CHICKEN skewers with peanut sauce & pickles. 1/2 doz (6 sticks) 13 1 doz (12 sticks) 24 Sate Sapi Grilled BEEF skewers with tomato & sweet soy sauce, served with pickles. 1/2 doz (6 sticks) 14 1 doz (12 sticks) 26 Cumi/Jamur Goreng Tepung (GF) 16/14 Salt and Pepper crispy CALAMARI / MUHROOMS (V). Ikan Saus Padang (GF) 17 FISH FILLET in sweet and spicy Padang sauce. Cumi Bakar (GF) 19 Grilled CALAMARI with special turmeric paste. Can Kangkung (GF) 13 Stir-fry water spinach with belacan. (veg option available) (V). Gado-Gado Pengantin (GF, V) 13 Raw vegetables and egg salad with peanut sauce and crackers. Urap (GF, V) 13 Steamed vegetable salad with spiced grated coconut and crackers. Lontong Sayur (GF, V) 12.5 Tempe, vegetables, egg, vermicelli, rice cakes in coconut milk soup served with crackers. Soto Ayam (GF*) 12.5 CHICKEN soup with vermicelli, bean sprout and egg. Soto Babat Jakarta 14 BEEF, tripe, potato, tomato in coconut milk soup served with crackers. Tempe Goreng (GF) 2.5/ piece (SNACK) Fried soy bean cake (V). Tahu Goreng (GF) 2.5 / piece (SNACK) Fried tofu (V). Perkedel (GF) 2.5 / piece (SNACK) Indonesian potato cake (V). Lumpia Goreng 2.5 / piece (SNACK) Spring roll with vermicelli, cabbage and carrot filling (V). Rice and Noodle Nasi Goreng 12 Indonesian street food fried rice serve with egg, pickles, and veg crackers (V). Add TOFU $2 Add BEEF ball $3 Add CHICKEN $3 Add PRAWNS $4 Mie Goreng 12 Stir-fry noodle with green chilli, tofu, cabbage, bean sprout, and Chinese green (V). Add extra TOFU $2 Add CHICKEN $3 Add BEEF ball $3 Add PRAWNS $4 Steamed Rice / Rice Cubes 2.5 Add egg sunny side up $2 Dessert and Drinks Mantau Goreng Srıkaya 7.5 Homemade fried buns with coconut and pandan custard. Bubur Ketan Hitam (GF) 7.5 Warm black sticky rice with coconut. Jasmine Tea Creme Brulee (GF) 7.5 Jasmine tea infused in custard with hard caramel top. Es Krim Goreng 8.5 Vanilla bean deep-fried ice cream with coconut and palm sugar syrup. Es Cendol 6 Coconut milk with palm sugar and pandan rice jelly. Es Cincau 5 Grass jelly, chia seeds, coconut pandan syrup. Es Melon 5 Coconut jelly, chia seeds, melon syrup, fresh cucumber. Summer Breeze Tea 6 Peach tea, lychee, orange, peach, coconut jelly. Wedang Jahe 5 Homemade hot sweetened ginger tea. Homemade tea 3 Ice tea (sweet/un-sweet) Hot tea (sweet/un-sweet) Ice Lemon tea (add $1) Soft Drinks 3 Coke, Coke No Sugar, Sprite, Fanta Water Spring still water 2 Sparkling water 4.5 Coconut water 4 Please talk to our staff if you have allergies or dietary requirements. BEER AND WINE Beer Lord Nelson "3 sheets" PALE ALE (Aus) 9.5 Bintang PILSENER (Indonesia) 8 Sydney Beer Co LAGER (Aus) 8.5 Rose wine 2018 Luna Rosa, Rosado (NSW) 35 White wine 2019 Stonefish, Sauv Blanc (WA) 32 2019 Wild Flower, Pinot Grigio (WA) 8/32 2018 Barefoot, Chardonnay (SA) 26 Red wine 2018 Barefoot, Cab Sauv (SA) 26 2019 Stonefish, Merlot (WA) 32 2018 Wild Flower, Shiraz (WA) 8/32 Dessert wine 2017 Barefoot, Moscato (SA) 7/26 Beer and Wine section are strictly for 18 years old and over ONLY. Please Drink Responsibly..
Recommended publications
  • 2020-Ds-Menukaart-Juli-Engels.Pdf
    AS A STARTER soto ayam 6,75 a lovely javanese chicken soup, so-oen, bean sprout, tomato and egg pangsit goreng ~ 5 pieces 6,25 fried dumpling, beef, shrimp and a tomato ginger dip lumpia semarang ~ 2 pieces 6,75 a mini egg roll with beef, shrimps, leak and bambu lumpia sayuran ~ 2 pieces 6,75 a vegetarian mini egg roll with tahu, bambu, leak, carrot, beans perkedel jagung ~ 3 pieces 7,25 corn fritters, with sweet & sour chili dip RIJSTTAFELS Rijsttafel Dewi Sri ~ 32,50 p.p. This festive rijsttafel comes in little ... Enjoy all the flavours of Java and Sumatra and imagine that your in Indonesia, just for a little while. ... Selamat makan! rendang padang spicy sumatran beef stew, coconut ayam rujak chicken, turmeric sauce, laos, terasi babi kecap pork stew, 5 spices, sweet soy sauce ayam goreng bumbu kuning crispy fried chicken drumstick that everybody loves sate ayam or sate babi ~ 2 skewers chicken or pork skewers with peanut sauce telor belado a hard boiled egg with a spicy belado sauce sayur lodeh mixed vegetables, light coconut sauce sambal goreng buncis green beans, bambu, spicy coconut sauce gado gado a lovely vegetable salad with peanut dressing tempe terik crispy fried tempe, asam, javanese palm sugar nasi putih en nasi kuning your choice of jasmin rice and coconut turmeric rice acar serundeng sweet & sour salad roasted coconut, peanuts RIJSTTAFELS Rijsttafel Sayuran ~ 32,50 p.p. This festive rijsttafel comes in little ... Enjoy all the flavours of Java and Sumatra and imagine that your in Indonesia, just for a little while.
    [Show full text]
  • Download Now!
    ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh
    [Show full text]
  • WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC and MEMORY in JAKARTA Cover Story ART PASSION &FOOD MEMORIES
    VOL. 3 NO. 20 I APRIL 3 - 9 , 2016 WANDERLUST FROM TOKYO TO TURKEY NEW ZEALAND MASTERCHEFS HEAT UP THE DHARMAWANGSA A LA MODE COOL SUEDE LOAFERS COOKING WITH LOVE WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC AND MEMORY IN JAKARTA cover STORy ART PASSION &FOOD MEMORIES ASK MASSIMO BOTTURA ABOUT COOKING AND THE FAMED CHEF WILL TALK ABOUT HOW HE'S INSPIRED BY CHARLIE PARKER, LATE 1970s ITALIAN ART AND THE 12,000 ALBUMS HE HAS AT HOME IN ITALY WORDS CHRISTIAN RAZUKAS PHOTOS ARIEF SUHARDIMAN assimo Bottura is the patron chef Osteria Francescana, the three- Michelin-star restaurant that’s been named No. 2 on the planet by the most recent S. Pellegrino World’s 50 Best Restaurants Awards. MThe 53-year-old, who cooked for two exclusive 100-person seatings at Orient8 Restaurant at the Mulia Hotel Senayan in Jakarta on March 18 and 19, runs the restaurant in his home town of Modena, in Emilia- Romagna, in Italy. Modena, as Massimo notes, is a place where the slow food movement, which touts local foods and traditional gastronomy, reigns. It's famous for Parmigiano-Reggiano cheese and balsamic vinegar. Massimo has written books about each. Modena is traditional small town where you’re definitely not supposed to mess around with grandma’s recipes, according to Massimo’s New Yorker wife of 20 6 JPLUS April 3, 2016 cover STORy years, Lara Gilmore. Imagine the surprise, then, when Massimo started to present to local diners dishes with names like “The Crunchy Part of The Lasagne” or “Beautiful Psychedelic Spin- painted Veal, Not Flame Grilled”.
    [Show full text]
  • Mexican Tripe Soup — Menudo (Pancita)
    ©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
    [Show full text]
  • & Spring Rolls Egg Rolls Sides &Add-Ons Pho Brunch
    EGG ROLLS BRUNCH PHO SIDES &ADD-ONS & -served all day- (24 HR SLOW COOKED BEEF NOODLE SOUP) SPRING ROLLS Served with basil, bean sprout, yellow LEMONGRASS GRILLED BONE MARROW 10 (SERVED W/ BUTTERED PATE BAGUETTE) IMPERIAL FRIED EGG ROLLS (4) 5.50 STEAK & EGGS 17 L.E.'S SMOKED PORK BELLY BUN 5 onion, scallion, cilantro, jalapeño and lime Filet mignon (8oz), two sunny side up fried Oak smoked berkshire pork belly, lemongrass, Combination of crab, shrimp and pork BONE MARROW BOWL (WITH PHO BROTH) 5 served with lettuce, pickled daikon & carrot eggs and bone marrow buttered paté pickled daikon & carrot, yellow onion, scallion and baguette cilantro topped with sunny side up fried quail egg CREATE YOUR OWN 10 with spicy garlic fish sauce VIETNAMESE STYLE GRILLED CORN 4.50 CHICKEN & WAFFLE 11 GRILLED CHEESE PHO DIP 12 FILET MIGNON FATTY BRISKET (WITH SCALLION BUTTER) BUDDHA FRIED EGG ROLLS (4) 5.50 (FRI, SAT, SUN ONLY) Brisket, duck paté, truffle aioli, hoisin sauce, Combination of taro and tofu Pandan coconut milk Belgium waffle mozzarella cheese, basil, bean sprout, yellow LEAN BRISKET BEEF MEATBALL PHO BROTH (L/S) 6/4 served with lettuce, pickled daikon & carrot and fish sauce marinated fried chicken onion, scallion and cilantro served with a side of with spicy garlic fish sauce served with green tea syrup 24 hr simmered pho broth BEEF TENDON BEEF TRIPE BUTTERED PATÉ BAGUETTE 3.25 TOFU COMBINATION VERMICELLI NOODLE 3 PINEAPPLE SHRIMP SPRING ROLLS (2) 6.75 HAM & EGG CROISSANT 9.50 BONE-IN SHORT RIB CROISSANT 20 Shrimp, pineapple, basil, vermicelli, lettuce, Vietnamese ham, two sunny side up fried eggs, Bone-in beef short rib in sweet ginger Thai chili sauce, .
    [Show full text]
  • (773) 847-9755 We Deliver! Catering for All Occasions
    om nt.c ura esta DIN nter E IN • acalie CARRY OUT • www.tierr Catering For All Occasions (773) 847-9755 4070 S. Archer Ave. • Chicago, IL 60632 @TierraCalienteRestaurant @tierracalchi @tierracalientechi email: [email protected] We Deliver! DESAYUNOS / BREAKFAST ALL BREAKFAST SERVED WITH RICE, BEANS, POTATOES AND HANDMADE TORTILLAS. HUEVOS DIVORCIADOS ................................................................................ $ 6.95 Two sunny side eggs, one served in green sauce, other in red sauce. 2 HUEVOS ........................................................................................................ $ 7.95 Two eggs served sunny side up or scrambled with a side of bacon or jerky. HUEVOS RANCHEROS.................................................................................... $ 7.95 Two over easy eggs over fried tortillas topped with our house ranchero Sauce. HUEVOS ALA MEXICANA ............................................................................. $ 7.95 Scrambled eggs with grill onion, tomato and jalapenos. HUEVOS REVUELTOS .................................................................................... $ 7.95 Two scrambled eggs with choice of chorizo, ham, hot dog sausage or bacon. H uevo OMELET VEGETARIANO ............................................................................... $ 7.95 s Rancheros Mushrooms, spinach, bell pepper, onions and tomato (salsa ranchera optional). ASADA Y HUEVOS ......................................................................................... $10.95
    [Show full text]
  • Dendeng Sapi
    Title CHEMICAL AND MICROBIOLOGICAL ANALYSES OF AN INDONESIAN DRIED BEEF : dendeng sapi Author(s) Bintoro, Priyo; MORITA, Jun-ichiro; MIKAWA, Katsuhiko; YASUI, Tsutomu Citation Journal of the Faculty of Agriculture, Hokkaido University, 63(3), 287-292 Issue Date 1987-12 Doc URL http://hdl.handle.net/2115/13065 Type bulletin (article) File Information 63(3)_p287-292.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP J. Fac. Agr. Hokkaido Univ., Vol. 63, Pt. 3: 287-292 (1987) CHEMICAL AND MICROBIOLOGICAL ANALYSES OF AN INDONESIAN DRIED BEEF -dendeng sapi- Priyo BINTORO*, Jun-Ichiro MORITA**, Katsuhiko MIKAWA* and Tsutomu YASUI* Received July 22, 1987 Introduction The preservation of meat by the sun drying has been practised for many thousands of years. Lowering the moisture content (dehydration) to prevent foods from spoilage is a well-known method in tropical areas. Such dried meat products are known as biltong in South Africa, charqui in South America, pemmican in North America, tassajo in Uruguay, and dendeng in Indonesia.l~3) Since these dried meat products are stored under unrefri­ gerated conditions for long time, they are suitable and distributable nutritious foods in tropical countries. Unrefrigerated meat products recently gained interest in some parts of European countries because they save energy and thus costs during distribution and storage. This reflects that unrefrigerated meat products, especially traditional products, are very versatile. Dendeng is a popular traditional Indonesian meat product that has been made for centuries, originating in Java and Bali islands. It may be prepared from beef, chicken, pork, or goat meat, but dried beef, dendeng sapi, is the most commonly found in the markets of Indonesia.
    [Show full text]
  • In-Room Dining Menu
    Breakfast Specialties Available from 6.00am to 11.00am For faster service, kindly place your order tonight for tomorrow’s breakfast by filling up the Breakfast Order Form or by calling Room Service at extension 2. Continental Breakfast 208’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Basket of Freshly Baked Pastries (6 pieces) Muffin, croissant, Danish, toast Choice of Beverage Coffee, tea, decaffeinated coffee, coffee latte, cappuccino hot chocolate Asian Breakfast 244’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Choice of Soup Soto ayam (Indonesian chicken noodle soup) or congee Choice of Hot Dish Nasi goreng, mie goreng, char kway teow Choice of Beverage Coffee, tea, decaffeinated coffee, coffee latte, cappuccino hot chocolate Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast Specialties Available from 6.00am to 11.00am American Breakfast 265’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Two Eggs Cooked Any Style Fried, scrambled, omelette or boiled Hash browns, beef bacon, grilled tomato or chicken sausage Choice of Yoghurt or Cereal Plain yoghurt or fruit yoghurt Corn flakes, rice crispies, coco pops, all bran or muesli Basket of Freshly Baked Pastries (6 pieces) Muffin, croissant, danish, toast Choice of Beverage Coffee, tea, decaffeinated coffee,
    [Show full text]
  • Siklus Menu Lima Hari Pemberian Makan Sehari Diberikan Pada Kegiatan Pelatihan Paskibra Kabupaten Pesisir Selatan
    SIKLUS MENU LIMA HARI PEMBERIAN MAKAN SEHARI DIBERIKAN PADA KEGIATAN PELATIHAN PASKIBRA KABUPATEN PESISIR SELATAN Menu Sehari I Berat Waktu Menu Bahan Makanan Gram URT 07.00 - 09.00 Nasi Beras 60 1/2 gls Sop Daging Sapi Daging Sapi 35 1/2 ptg Wortel 50 1 ptg sdg Kaldu Daging Sapi 50 10 sdm Tahu Tempe Kering Tahu 50 1 ptg sdg Tempe 25 1 ptg sdg Minyak 5 1 sdm Buah Pepaya 100 1 ptg sdg 10.00 - 11.00 Bubur Kacang Ijo Kacang Ijo 10 2 sdm Santan 5 1 sdm Gula pasir 10 1 sdm Bakwan Udang/ Tepung Terigu 10 1 sdm Telur puyuh Telur Ayam 5 1 sdm Jus Jeruk Jeruk 100 3 bh sdg Gula pasir 10 1 sdm 12.00 - 13.00 Nasi Beras 75 1/2 gls Ikan Bakar Ikan Nila 50 1 ekor bsr Kelapa 3 1 sdt Pindang Telur Telur 50 1 btr Santan 10 2 sdm Soun kering 5 2 sdm Tempe Mendoan Tempe 25 1 ptg sdg Tumis Bayam Bayam 35 1/2 gls dan Jagung Manis Jagung Manis 15 2 sdm Minyak 2 1 sdt Sambalado Asam Cabe 5 3 bh Bawang 10 2 bh Jeruk Nipis 2 1/2 iris Buah Pisang 100 1 bh 16.00-17.00 Cake Marmer Cake marmer 1 ptg sdg Samosa Samosa 1 ptg sdg Puding Jagung Puding Jagung 1 ptg sdg 17.00 - 19.00 Nasi Beras 75 1/2 gls Dendeng Balado Daging Sapi 50 1 ptg sdg Minyak 5 1 sdm Touco Tahu Tempe Tempe 25 1 ptg sdg Tahu 50 1/2 gls Taoco 5 1 sdm Cah Kangkung Kangkung 35 1/2 gls Ayam 5 1 sdm Minyak 2 1 sdt Kecap 10 1 sdm Buah Semangka 150 1 1/2 Ptg 20.00-21.00 Susu Susu UHT 200 ml 1 gls Roti Bakar Roti Tawar 50 2 lbr Selai Nenas/ Stoberi 40 2 sdm Menu Sehari II Menu Sehari III Berat Waktu Menu Bahan Makanan Waktu Gram URT 07.00 - 09.00 Nasi Goreng Beras 50 1/4 gls 07.00 - 09.00 Spesial Daging Ayam 25 1/2 ptg Wortel 20 1 bh Telur 50 1 btr Tempe Mendoan Tempe 50 1 ptg sdg Tepung 10 1 sdm Minyak 5 1 sdm Buah Pisang 100 1bh bsr 10.00 - 11.00 Lepat Nagosari Tepung Beras 10 1 sdm 10.00 - 11.00 Pisang raja 5 1 iris Santan 5 1 sdm Risoles Ayam Daging Ayam 30 1 ptg sdg Tep.
    [Show full text]
  • The Global Beef Consumer a Diverse and Demanding Beast
    The global beef consumer A diverse and demanding beast Scott Tolmie Market Intelligence Manager MLA’s remit • Research, Development and Adoption • Marketing Source of Levies – Primarily producers, along with government, processors and external partners Producer Levy $5 per head Marketing per transaction Grassfed ~45% of spend $5 per head per transaction Grainfed 20c per head Research & per transaction Sheep Development $1.50 per head per transaction Lamb ~55% of spend 37.7c per head per transaction Goat The global beef consumer A diverse and demanding beast Varied role of beef Across a range of countries, consumers reflect diversity in their protein consumption Consumer Health Availability Income Perceptions Culture/ Religion National Environmental History Considerations Competition Trade Policy Social Dietary Concerns Preferences Natural Place of Resources Origin Role of beef around the world • Long history of consumption in many markets • Constitutes a major dietary protein globally • Encompasses a wide range of products (low value offal to high value Wagyu cuts) • In many western countries often considered the “prime” meat • This role changes as we shift to Asia and the Middle East Source: OECD-FAO Role of beef around the world Beef as a % of Protein Consumption (excludes Seafood) 30% 28% 22% 18% 13% 10% 9% US Australia Japan EU Asia Saudi Arabia China Source: OECD-FAO Although consumers’ protein intake varies across the globe, their perceptions of proteins remain relatively consistent T H E S TA P L E THE CURIOSITY • Unfamiliar, occasional
    [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]
  • LAPORAN INDIVIDU KEGIATAN PRAKTIK PENGALAMAN LAPANGAN (PPL) UNIVERSITAS NEGERI YOGYAKARTA DI SMK NEGERI 3 WONOSARI Jl
    LAPORAN INDIVIDU KEGIATAN PRAKTIK PENGALAMAN LAPANGAN (PPL) UNIVERSITAS NEGERI YOGYAKARTA DI SMK NEGERI 3 WONOSARI Jl. Pramuka No. 8 Wonosari Gunungkidul Daerah Istimewa Yogyakarta Disusun Oleh : Maria Ignasia Prilaherti 12511244016 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA JURUSAN PENDIDIKAN TEKNIK BOGA DAN BUSANA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2015 i HALAMAN PENGESAHAN Yang bertanda tangan dibawah ini, kami pembimbing kegiatan PPL UNY di SMK Negeri 3 Wonosari, Jl. Pramuka No. 8 Wonosari Gunungkidul Yogyakarta menerangkan dengan sesungguhnya bahwa mahasiswa dibawah ini : Nama : Maria Ignasia Prilaherti NIM : 12511244016 Program Studi : Pendidikan Teknik Boga Telah melaksanakan kegiatan PPL di SMK N 3 Wonosari dari tanggal 10 agustus 2015 sampai dengan tanggal 12 September 2015. Hasil kegiatan mencakup dalam naskah laporan ini. Wonosari, September 2014 Dosen Pembimbing Lapangan Guru Pembimbing Titin Hera Widi, M.Pd Sri Mulyanti. S.Pd.T NIP. 19790406 200212 2 001 NIP. 19790228 200801 2 008 Mengetahui, Kepala Sekolah Koordinator PPL SMK N 3 Wonosari SMK N 3 Wonosari Dra. Susiyanti,M.Pd Agus Harmadi, S.Pd., MBA NIP. 19640219 199003 2 005 NIP : 19750525 200604 1 015 ii KATA PENGANTAR Segala puji dan syukur kami panjatkan kehadirat Tuhan Yang Maha Esa yang telah melimpahkan rahmat-Nya sehingga program Praktik Pengalaman Lapangan (PPL) yang dimulai tanggal 10 Agustus sampai 12 September 2014 di SMK Negeri 3 Wonosari, Desa Wonosari, Kecamatan Wonosari, Kabupaten Gunungkidul dapat terlaksana dengan lancar. Dalam perencanaan, pelaksanaan kegiatan, dan sampai pada penyusunan laporan ini, kami menyadari sepenuhnya telah banyak bimbingan, pengarahan serta bantuan baik materi maupun non materi dari semua pihak. Oleh karena itu, pada kesempatan kali ini perkenankan kami mengucapkan terima kasih yang sebesarnya kepada : 1.
    [Show full text]