DOCSLIB.ORG

Vlees Gerechten

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vlees Gerechten A LA CARTE RAMES SCHOTEL SATE’S Gado-Gado 7.5 Rames AMBON v.a. 8.5 Sate Ayam 6 Mix steamed vegetables and hard-boiled egg with Nasi Putih* | Ayam Cashew | Sambal Goreng Buncis | Chicken skewers with homemade peanut sauce fried tofu and tempe served with Kerupuk homemade peanut sauce dressing Sate Kambing 10 Rames BANDUNG v.a. 10.5 Marinated tender goat skewers with homemade sweet Tahu Petis 9 Nasi Putih* | Ayam Cashew | Daging Semur soy sauce Sliced sticky rice with tofu, tauge and petis Jakarta | Sambal Goreng Buncis | Sambal Goreng dressing Telor | Kerupuk Rames VEGA v.a. 10.5 Tahu Telor 10 Nasi Putih* | Kacang Panjang | Sayur Lodeh | Tempe KIP GERECHTEN PER PORTIE Omelette filled with tofu and vegetables served Tahu Taoco | Acar Ketimun | Emping with homemade peanut dressing CHICKEN DISHES Rames CIREBON v.a. 13.5 Ayam Suwir 5 Ketoprak 9 Nasi Putih* | Ayam Garing | Daging Rendang | Ayam Mild spicy shredded chicken Vegetarian dish consists of tofu, vegetables and Suwir | Kacang Panjang | Sambal Goreng Telor | Acar sliced sticky rice, rice vermicelli served in Ketimun | Kerupuk Ayam Cashew 5 homemade peanut dressing Rames KOPI KOPI SPECIAAL v.a. 15.5 Sweet chicken with cashew nuts Bakmi Bangka 12.5 Nasi Putih* | Ayam Suwir | Daging Semur Jakarta | Ayam Garing 5 Thin-slized noodles with chicken, mushrooms, Sambal Goreng Buncis | Sate Ayam (2 stokjes) | Sweet crispy chicken vegetatbles and is served with meatballs(beef) Sambal Goreng Telor | Acar Ketimun | Kerupuk soup and spring onions Ayam Paniki 5 Spicy chicken with lemongrass Gegrilde sparerib 12.5 Homemade marinated and grilled spare rib (calf) SOEP Tongseng Sapi 10 SOUP DISHES VLEES GERECHTEN PER PORTIE Beef seasoned with fresh herbs and cabbage as MEAT DISHES vegetable and is served with lemon as dressing Soto Ayam met witte rijst* 8 Ayam Bakar Kalasan 10 Indonesian chicken soup served with steamed white Daging Rendang 5 Marinated and grilled chicken thighs with rice* Mild spicy beef cooked in coconut sauce homemade seasoning Soto Betawi met witte rijst* 9 Daging Semur Jakarta 5 Siomay Bandung 9 Beef soup served in coconut milk served with Stewed beef with sweet soy sauce A mix of kingfish, chicken, shrimps with tapioca steamed white rice* flour, eggs, potatoes and tahu served with Daging Belado 5 homemade peanut sauce as dressing Soto Mie 9 Spicy stewed beef with fresh red pepper Noodle soup with cabbage, beef and vegetables Tekwan 9 Kingfish soup with tapioca flour and white eggs Rawon witte rijst* 9 VIS GERECHTEN Beef black soup PER PORTIE Otak Otak Tenggiri Goreng 9 FISH DISHES Fried kingfish with white eggs and tapioca flour served with homemade peanut sauce Gulee Kambing witte rijst* 10 Sambal Goreng Udang Pete 6 Goat soup served in spicy coconut milk Mild spicy shrimps with pete beans Bubur Ayam Sukabumi 9 Rice congee seasoned with shredded chicken Ikan Bumbu Bali 5 served with chopped scallion, fried onions, Chinese Spicy mackerel fish crullers(cakwe) topped with yellow chicken broth * instead of Nasi Putih: Nasi Goreng / Bami Goreng / Nasi Kuning / and kurkuma Lontong + € 2,- GROENTEN GERECHTEN RIJSTTAFEL from 2 persons and more INDONESISCHE BROODJES VEGETABLE DISHES PER PORTIE INDONESIAN SANDWICHES Rijsttafel DJAKARTA from 18.5* p.p Broodje vlees/kip 4.25 Sambal Goreng Buncis 3 Sandwich with meat/chicken Mild spicy green beans Nasi Putih* Daging Semur Jakarta Broodje vegetarisch 4.25 Kacang Panjang 3 Ayam Garing Vegetarian sandwich Stir fried yard long beans with tempe Sayur Lodeh Orak Arik 3 Kacang Panjang Stir fried mix vegetables with egg Sate Ayam Sambal Goreng Telor SNACKS Sambal Goreng Terong 3 Acar Ketimun Spicy eggplant with homemade sambal sauce Serundeng Kerupuk Lumpia 2.5 Sayur Lodeh 3 Spekkoek Spring roll filled with bamboo shoots, tofu and Mixed vegetables in coconut sauce chicken Tempe Tahu Tauco 5 Rijsttafel BALI from 20.5* p.p Pisang Goreng 2.5 Mild spicy tempe and tofu with tauco sauce Nasi Putih* Deep fried bananas Daging Rendang / Daging Belado Tempe Cabe Ijo 5 Ayam Suwir Risolles 2.5 Sweet spicy pieces of stir fried soybeans with Ayam Garing Small croquette filled with chicken ragout and carrot sliced green chili Sambal Goreng Buncis Lemper 2.5 Orak Arik Glutinous rice filled with seasoned shredded Sambal Goreng Tahu Pete 5 Tempe Cabe Ijo Mild spicy tofu with pete beans served in Sate Ayam Spekkoek 2.5 coconut sauce Sambal Goreng Telor Indonesian layer cake Sambal Goreng Telor 1.75 Acar Ketimun Fried egg in mild spicy sauce Serundeng Kerupuk Acar Ketimun 1.75 Spekkoek Sweet and sour pickled cucumber salad with red pepper and onion Rijsttafel Kopi Kopi Speciaal from 22.5* p.p Nasi Putih* Daging Rendang Ayam Cashew Sambal Goreng Udang Pete / Ikan Bumbu Bali Sayur Lodeh Tahu Tempe Tauco Sate Ayam Sambal Goreng Telor Acar Ketimun Serundeng Kerupuk Spekkoek Our ricetables are also availaibe for vegetarian only * instead of Steamed white rice : Fried Rice / Fried Noodles / Steamed Rice With Coconut Milk and Turmeric / Sliced Sticky Rice + € 2,- INDONESIAN VIRGIN COCKTAIL DRANKEN DRINKS Es Teler Durian 6 Soft Drinks A mix of coconut milk with avocado, jackfruit, coconut, jelly (agar-agar) and durian Spa Rood / Spa Blauw 2.75 Es Shanghai 6 Coca Cola / Light / Zero 2.75 Fruit cocktail including jackfruit with sweet milk, coconut milk and ice cubes Fanta 2.75 Es Cendol 6 Fernandes Green / Red 2.75 Typical Indonesian drink made from coconut milk, Lipton Ice Tea Sparkling / Green 2.75 homemade palm sugar with green pandan bubbles and jackfruit 7Up 2.75 Es Kelapa Muda 6 Tonic 2.75 Indonesian sweet red coloured drink with jackfruit Bitter Lemon 2.75 and shredded coconut Mazaa Lychee / Mango 3.25 Es Bali Exotic (only summertime) 6 Watermelon drink with homemade raspberry syrup and lemon Es Lemon Grass 4.5 Homemade ice cold tea made from fresh lemon, Warm Drinks ginger and lemongrass Hot Lemon Grass 4.5 Tea 2.5 Homemade hot tea made from fresh lemon, ginger and lemongrass Coffee 2.5 Coffee Latte 3.5 Coffee Decaf 2.5 Cappuccino 3 Espresso 2.5 Double Espresso 3.5 Kopi Tubruk 3.5 .
Load more

Recommended publications
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • November 2012
    in a nutshell November 2012 Peanut trends insight from the Peanut Institute There’s no doubt that peanuts and peanut butter are adored by many Canadians. In fact, research indicates that peanut products are so popular that nine in 10 Canadians reported having peanuts and/or peanut butter in their homes. With many health benefits, lots of flavour and endless cooking possibilities, what’s not to love? Not only are peanut products a Canadian favourite, they’re also a global favourite. Recently, the Peanut Institute held an event at the Culinary Institute of America where details of the common uses of peanuts around the world were highlighted. Below are some unique culinary highlights: • In West Africa, a peanut sauce made with onions, garlic, peanut butter or paste, along with vegetables like carrots, cabbage and cauliflower, is served by itself or with chicken; people (particularly in Mali) also use peanut butter or paste in a meat stew called maafe; in Ghana, spicy peanut butter soup (nkatenkwan) is a favourite, along with peanut candies/ snacks called kuli-kuli; peanut powder is used as a coating for kebabs in Nigeria and Ghana. • In Malawi and eastern Zambia, peanuts go into relishes to accompany nshima – rolled balls of the nshima cornmeal cakes are dipped into the relishes; thick peanut butter sauces in Uganda accent rice and other starchy foods. • Latin America also provides some examples of ethnic peanut applications: in South America, peanuts go into sauces that accent meat dishes, especially rabbit; in Peru peanuts are roasted with chilies and blended with roasted onions, garlic and oil for a sauce to go with boiled potatoes (papas con ocopa, famous in Arequipa).
    [Show full text]
  • Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan
    SALINAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA PERATURAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA NOMOR 25 TAHUN 2017 TENTANG STANDARDISASI MAKANAN JAJANAN ANAK SEKOLAH DENGAN RAHMAT TUHAN YANG MAHA ESA GUBERNUR DAERAH ISTIMEWA YOGYAKARTA, Menimbang : a. bahwa anak sebagai penerus cita-cita perjuangan bangsa, perlu mendapat kesempatan yang seluas-luasnya untuk tumbuh dan berkembang secara optimal, baik fisik, mental maupun sosial; b. bahwa untuk mendukung tumbuh kembang anak secara optimal perlu asupan makanan yang aman, sehat, bergizi dan layak dikonsumsi di lingkungan tumbuh kembangnya; c. bahwa masih ditemukan makanan jajanan anak sekolah yang tercemar bahan berbahaya baik fisik, kimia maupun kandungan mikrobiologi melebihi batas serta bakteri patogen; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, huruf c, dan huruf e perlu menetapkan Peraturan Gubernur tentang Standardisasi Jajanan Makanan Anak Sekolah; Mengingat : 1. Pasal 18 ayat (6) Undang-Undang Dasar Negara Republik Indonesia Tahun 1945; 2. Undang-Undang Nomor 3 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Berita Negara Republik Indonesia Tahun 1950 Nomor 3) sebagaimana telah diubah terakhir dengan Undang-Undang Nomor 9 Tahun 1955 tentang Perubahan Undang-undang Nomor 3 Jo. Nomor 19 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Lembaran Negara Republik Indonesia Tahun 1955 Nomor 43, Tambahan Lembaran Negara Republik Indonesia Nomor 827); 3. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 42, Tambahan Lembaran Negara Republik Indonesia Nomor 3821); 4. Undang-Undang Nomor 36 Tahun 2009 tentang Kesehatan (Lembaran Negara Republik Indonesia Tahun 2009 Nomor 144, Tambahan Lembaran Negara Republik Indonesia Nomor 5063); 5. Undang-Undang Nomor 13 Tahun 2012 tentang Keistimewaan Daerah Istimewa Yogyakarta (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 170, Tambahan Lembaran Negara Republik Indonesia Nomor 5339); 6.
    [Show full text]
  • Kuaghjpteresalacartemenu.Pdf
    Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
    [Show full text]
  • A Review of the Malaysia's Heritage Delicacy Alongside with The
    Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
    [Show full text]
  • Plcb Buffet Menu Function with Price 2019
    WESTERN BUFFET / BBQ PACKAGE CANAPES NON VEGETARIANS Chicken vol au vint Chicken tartlet Asparagus beef roll hollandaise sauce Spicy meat ball Mini beef burger Peppered char grilled tuna with garlic aioli sauce Smoked salmon mousse rolled with tortilla bread Avocado prawn chili mayo sauce Fish cake with sweet tomato garlic deep Chicken bruschetta with caramelize onion CANAPES VEGETARIANS Tomato bruschetta Smashed avocado on toast Vegetarian tortilla Grilled eggplant and tomato mozzarella basil pesto sauce Mushroom ragout tartlet APPETIZERS Mixed Garden Salad – with thousand island and balsamic dressing Hawaiian Salad – with apple, pineapple, celery tossed with mayonnaise Fresh Jicama Salad – with green apple, beet root, carrot, orange, mint and sweet sour dressing Germany Potato Salad – with bacon, spring onion tossed in mayonnaise Grilled Chicken Salad – shredded grilled chicken, grilled Mediterranean vegetables and tomato salsa Waldorf Salad – tossed with light mayonnaise, apple, celery, walnut and raisin Nicoise Salad – with tuna, olive ,egg, potatoes and French dressing Caesar Salad – classic Caesar salad, anchovy mayonnaise Chicken Bean Salad – grilled chicken breast tossed with red bean, onion and light mayonnaise Greek Salad – mix lettuce, tomato, olive, feta cheese, cucumber, capsicum, balsamic vinegraitte WESTERN BUFFET / BBQ PACKAGE SOUPS Pumpkin Soup – roasted pumpkin soup served with croutons and pumpkin seed Potato vichyssoise – crème potato with leek and fresh cut chives White Bean Soup – crème white bean soup topped with
    [Show full text]
  • Rice Scientific Classification Kingdom: Plantae Division: Magnoliophyta
    Rice From Wikipedia, the free encyclopedia Rice Oryza sativa Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Oryza Species • Oryza glaberrima • Oryza sativa Rice refers to two species ( Oryza sativa and Oryza glaberrima ) of grass , native to tropical and subtropical southern & southeastern Asia and to Africa , which together provide more than one fifth of the calories consumed by humans [1]. (The term "wild rice" can refer to wild species of Oryza, but conventionally refers to species of the related genus Zizania , both wild and domesticated.) Rice is an annual plant , growing to 1–1.8 m tall, occasionally more, with long slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick. Contents • 1 Cultivation • 2 Preparation as food o 2.1 Cooking • 3 History o 3.1 Etymology o 3.2 History of cultivation • 4 World production and trade • 5 Rice Pests • 6 Cultivars Cultivation The planting of rice is often a labour intensive process Rice is a dietary staple for a large part of the world's human population , making it the most consumed cereal grain . Rice is the world's third largest crop, behind maize ("corn") and wheat . Rice cultivation is well suited to countries and regions with low labour costs and high rainfall , as it is very labour-intensive to cultivate and requires plenty of water for irrigation , much like the licorice crops found in Eastern Europe.
    [Show full text]
  • Analisis Kepuasan Dan Loyalitas Konsumen Bakso Kepala Sapi (Pada
    1 1 PENDAHULUAN Latar belakang Lembaga konsultan McKinsey Global Institute mengeluarkan laporan berjudul “The Archipelago Economy: Unleashing Indonesia’s Potential” pada tahun 2012, dan memperkirakan bahwa kelas konsumen Indonesia tumbuh dari45 juta orang di tahun 2010menjadi135 juta orang pada tahun 2030 dengan diperkirakan 90 juta penduduk Indonesia bergabung menjadi kelas konsumen.McKinsey Global Institute mengkategorikan kelas konsumen sebagai penduduk dengan pendapatan per kapita lebih besar atau sama dengan US$3.600 per tahun. Indonesia merupakan salah satu negara yang pertumbuhan ekonominya ditopang oleh sektor konsumsi dalam negeri yang tinggi, hal ini terkait dengan meningkatnya jumlah penduduk kelas menengah. Asian Development Bank (ADB) mendefinisikan yang termasuk kedalam kelas menengah adalah penduduk dengan rentang pengeluaran perkapita perhari sebasar $2-20. Rentang yang digunakan oleh ADB merupakan yang paling cocok digunakan di negara-negara Asia termasuk Indonesia dalam mengukur jumlah kelas menengah. Asian Development Bank (ADB) dalam laporan yang berjudul “Key Indicator for Asia and The Pacific 2010” membagi kelas menengah menjadi tiga kelompok berdasarkan biaya pengeluaran per kapita per harim yaitu: masyarakat kelas menengah bawah (lower middle class) dengan pengeluaran perkapita perhari sebesar $2-4, kelas menengah tengah (middle-middle class) sebesar $4-10, dan kelas menengah atas (upper-middle class) $10-20 (mengacu PPP tahun 2005). Sumarwan (2013) berpendapat bahwa pertumbuhan kelas menengah didorong oleh beberapa
    [Show full text]
  • Bab Ii Tinjauan Pustaka
    1 BAB II TINJAUAN PUSTAKA 2.1. Penelitian Terdahulu Dalam pelitian yang dilakukan ini tidak terlepas dari hasil penelitian- penelitian terdahulu yang pernah dilakukan sebagai bahan perbandingan. Penelitian terdahulu di cari dari berbagai macam literatur, mulai dari sebuah karya tulis ilmiah, maupun pada situs internet, ditemukan beberapa kajian yang membahas tentang Mesatua Bali. Namun belum ada ditemukan suatu penelitian yang membahas mengenai Mesatua Bali dengan pendekatan bahasa rupa dan fenomena perubahan dalam upaya revitalisasi budaya di Bali. Beberapa penelitian terdahulu yang mengangkat tentang Mesatua Bali sebagai objek penelitian maupun kajian visual melalui pendekatan bahasa rupa dan fenomena perubahan akan dijadikan sebagai pembanding dan tolak ukur guna memperjelas posisi dan memperkaya kajian dalam penelitian ini. Adapun beberapa penelitian terdahulu yang ditemukan dengan mengangkat topik Mesatua Bali sebagai objek penelitian maupun kajian visual melalui pendekatan bahasa rupa antara lain sebagai berikut: 1. I Gusti Ayu Agung Dian Susanthi (2017) Penelitian terdahulu dengan mengangakat Mesatua Bali sebagai objek penelitian pernah dilakukan oleh I Gusti Ayu Agung Dian Susanthi pada tahun 2017. Seoarang Mahasiswi dari Universitas Warmadewa Denpasar Bali dengan judul penelitian Sebuah Kajian Morfologi Generatif dalam “Satua Bali 34 Tales From Bali”. Penelitian tersebut bertujuan untuk meneliti afiksasi bahasa Bali dengan teori morfologi generatif. Teori morfologi generatif memiliki aturan dalam pembentukan kata-kata baru dengan kaidah transformasi. Teori generatif adalah teori yang dianggap dapat digunakan dalam proses pembentukan kata, khususnya pengimbuhan dalam Bahasa Bali. Penelitian ini lebih menitik beratkan pada kegiatan pengumpulan dan pemaparan data kualitatif yang berupa proses afiksasi yang erat kaitannya dalam bidang ilmu morfologi. Oleh karena itu, penelitian ini juga disebut dengan penelitian deskriptif-kualitatif.
    [Show full text]
  • Menu Choice the Buffet Is Inclusive Of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle)
    Menu Choice The Buffet is inclusive of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle) Appetizers. Please Choose 2 • Salad Huzarensla • Noodle Salad with Chicken • Balinese Tuna Salad • Empek – Empek Palembang • Assorted Green Garden • Selada Bihun • Ketoprak • Chicken Wing in Soya sauce • Nicoise Salad • Karedok • Selada Palembang • Gado – Gado • Selada Jagung Manis • Chinese Fruits Salad with Mayonnaise • Selada Ayam & Nanas • Tahu Tek • Selada Kentang • Asinan Jakarta • Thai Chicken Salad • Garden Chicken Salad Soup. Please Choose 1 • Soto Ayam • Rawon • Sup Kacang Merah • Tom Yum Ghai • Sup Sari Laksa Laut • Bakso Ojolali • Sup Tahu Bakso • Chicken & Corn Soup • Sup Kimlo Bakso Ikan • Onion Soup • Sup Sayuran & Sosis • Hot & Sour Soup • Sup Sayur Asam • Sausage and Chicken Soup • Sup Sayur Lodeh • Potato Cream Soup • Sup Tahu Campur • Mushroom Soup • Soto Bandung • Tomato Cream Soup • Soto Lamongan • Broccoli Cream Soup • Soto Banjar • Laksa Jakarta • Soto Babat • Sop Ayam Jamur • Soto Madura • Cream of Vegetable Soup • Soto Betawi Main Course Chicken. Please Choose 1 • Ayam Goreng Rempah • Ayam Bumbu Rujak • Ayam Panggang Madu • Ayam Goreng Kremes • Ayam Pepes Pasundan • Ayam Bumbu Kari • Ayam Goreng Mentega • Ayam Rica Rica • Ayam Bakar Taliwang • Ayam Bakar Bandung • Roast Chicken with Orange Sauce • Chicken Tandoori • Deep Fried Chicken • Ayam Bekakak • Thai Red Chicken Curry • Ayam Paniki • Ayam Goreng Tepung • Ayam Goreng Kalasan • Chicken in Cream sauce • Roast Chicken with Rosemarry • Chicken Kung Pao • Opor Ayam Fish. Please Choose 1 • Fish in Sweet & Sour sauce • Ikan Pepes Pasundan • Fish with Lemon Butter sauce • Ikan Panggang Sambal Matah • Fish with White Cream Butter sauce • Gulai Ikan • Pesmol Ikan • Ikan Acar Kuning • Ikan Asam Pedas • Breaded Fish with Tartar sauce • Fish Ginger Steam Meat.
    [Show full text]
  • Vegetarian Delights [For Jakarta Java Kini May 2014 Edition]
    Vegetarian Delights [for Jakarta Java Kini May 2014 edition] Few know that Indonesia is actually a vegetarian haven. Read on to find out more about the nation’s tastiest and healthiest delicacies. I have never understood those who did not like eating vegetables. When I was just a kid, I would be very confused whenever I watched adults encourage children on American TV shows to eat their veggies. I am not a vegetarian, but I have always loved eating my vegetables; they were always cooked so deliciously! It was not until I lived in the States, where my dose of vegetables could only come from bland boiled vegetables or raw leafy salads, that I understood why children would not prefer to eat healthily. Although with time I eventually adjusted to eating a healthy yet zesty salad, I would still take my tasty terong balado any day. Thus, I have listed a few of my favorite Indonesian vegetarian dishes. Vegetarians, I hope my choices do not disappoint! Let us begin with a local favorite – gado gado, an Indonesian salad of boiled vegetables and eggs topped with a tasty nut sauce. What makes gado gado different from Western style salads, however, is that there is more sauce than vegetable, meaning that each vegetable would be well coated with the nutty topping. Vegetables may include string beans, tempeh, potatoes, corn and cabbage. Gado gado is definitely worth a try, as it is practically an Indonesian staple. It is a dish that you can find in almost any vendor, whether that be a fancy restaurant or a hawker stall on the side of the road.
    [Show full text]
  • Id Food Vendors R1e.Pdf
    CultureTalk Indonesia Video Transcripts: http://langmedia.fivecolleges.edu Food from Food Vendors Indonesian transcript: Pewawancara: Bagi orang yang sibuk, mungkin tidak suka masak di rumah karena ..ee…tidak ada waktu. Beli makanan jadi, karena di Jakarta banyak orang-orang yang tinggal di kompleks itu beli makanan jadi dari pedagang di sekitarnya. Ee..dengar-dengar banyak juga pedagang kaki lima kan. Mbak Wati bisa cerita dikit tentang pedagang kaki lima di..ee.. sekitar rumah atau yang tahu di sekitar Jakarta? Wati: Kebetulan karena saya tinggalnya bukan di perumahan, baik pedagang kaki lima maupun…ee.. pedagang yang mangkal di pinggir jalan, itu cukup mudah dijumpai dari rumah saya. Tetapi kalau misalnya tinggal di Jakarta di perumahan yang bentuknya cluster, itu biasanya pedagang kaki lima dilarang untuk masuk kompleks. Jadi sudah tidak memungkinkan untuk memanggil tukang dagang datang ke rumah. Tapi kalau di rumah saya sendiri itu mudah. Jadi kalau pagi saya ada tukang sayur yang keliling rumah, saya bisa beli sayur, bisa beli telur, kemudian daging, ikan segar setiap pagi. Kemudian kalau tidak sempat untuk memasak, pedagang yang mangkal, itu jual sarapan khas di Jakarta seperti nasi uduk, lontong sayur, kemudian lupis. Ada alternative apakah akan membeli bahan masakan untuk dimasak sendiri atau beli yang matang tinggal di makan. Dan kalau malam, pedagang kaki lima biasanya akan lebih beragam. Jadi dari eh … jual bakso, jual mie ayam, ketoprak, nasi goreng, ee…berbagai makanan itu ada yang menjajakan. Tapi kalau eee…menanyakan kepada penduduk Jakarta yang tinggalnya di perumahan eksklusif, hunian cluster, sudah susah untuk menemui pedagang kaki lima masuk ke dalam kompleks perumahan.
    [Show full text]