Cycle Menu Quarantine Breakfast & Lunch

Total Page:16

File Type:pdf, Size:1020Kb

Cycle Menu Quarantine Breakfast & Lunch CYCLE MENU QUARANTINE BREAKFAST & LUNCH BREAKFAST MENU CYCLE 1 CYCLE 2 CYCLE 3 American Breakfast Healthy Breakfast - Egg Selection ( Fried egg, Inonesia Breakfast - Egg Selection ( White egg, Ommelete, Sunny Set up, Boiled egg, - Nasi Goreng with Condiment Boiled egg), Bictcher Muesli, Potatoes, Tomato Gratin / mix Yogurt and Green Salad) vegetables and Baked Bean) Dessert Dessert Dessert - Slice Fruit - Slice Fruit - Slice Fruit INDONESIA MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE AYAM BAKAR SEMUR DAGING AYAM GORENG TONGSENG SAPI SEMUR DAGING OPOR AYAM KUNING BEEF KETUMBAR DAGING MASAK KETUMBAR FISH SAMBAL MATAH EMPAL DAGING IKAN SAMBAL MATAH AYAM BALADO IKAN GORENG TEPUNG SAMBAL DABU2 AYAM GORENG SERUNDENG GULAI SINGKONG TUMIS JAMUR TIRAM TUMIS KACANG PANJANG CAH SAWI PUTIH KERING TEMPE COMEO CAH GARLIC CAH SAWI PUTIH NASI PUTIH STEAM RICE NASI PUTIH STEAM RICE NASI PUTIH STEAM RICE NASI PUTIH SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE WESTERN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE GRILL CHICKEN BREAST WITH CAJUN FISH BEADED BEEF STROGANOOFF BEEF GOULASH BEEF STEW GRILL CHICKEN BREAST WITH CAJUN ROASTED CHICKEN WITH BLACKPEPPER ROASTED BEEF WITH HONEY ROASTED CHICKEN WITH ROAST CHICKEN W BARBEQUE BEEF MEDDALION WITH BARBEQUE BEEF GOULASH FISH BREADED BEEF GOULASH SAUCE GRAVY SAUCE SAUCE SAUCE SAUTED MIX VEGETABLE VEGETABLE RATTATOILLE SAUTED MIX VEGETABLE VEGETABLE RATTATOILLE SAUTED MIX VEGETABLE VEGETABLE RATTATOILLE STEAM VEGETABLE WEDGES POTATO BUTTER RICE PASTA AGLI E OLIO BUTTER RICE MASHED POTATO BUTTER PILAF RICE BOILED POTATO WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE ASIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE CHICKEN KUNGPAO BEEF OYSTER SQUID SPICY SAUCE CHICKEN KARAGE FISH HONEY FRIED CHICKEN SINGAPORE BEEF MONGOLIAN FISH MONGOLIAN SAUCE CHICKEN KATSU BEEF BLACK PEPPER BEEF TERIYAKI CHICKEN SWEET AND SOUR SAUCE SEAFOOD MONGOLIAN BBQ FISH THAI SC CAPCAY KAILAN CAH GARLIC PAKCHOY CAH OYSTER STEAM VEGETABLES BROCOLY CAH GARLIC CAY MEO GARLIC CAH BROKOLI GARLIC CHICKEN FRIED RICE STEAM RICE STEAM RICE STEAM RICE STEAM RICE STEAM RICE NASI PUTIH SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE VEGETARIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE STEAM TEMPE STEAM TOFU PASTA NAPOLITAN STEAM TEMPE STEAM TOFU PASTA NAPOLITAN STEAM TEMPE STEAM VEGETABLE EGGPLANT PARMAGIANO TOFU KUNGPAO STEAM VEGETABLE EGGPLANT PARMAGIANO TOFU KUNGPAO STEAM VEGETABLE MEAT ANALOG CHICKEN ANALOG TOMATO SAUCE STEAM VEGETABLE MEAT ANALOG CHICKEN ANALOG TOMATO SAUCE STEAM VEGETABLE MEAT ANALOG VEGETABLE FRIED RICE BUTTER RICE STEAM POTATO VEGETABLE FRIED RICE BUTTER RICE STEAM POTATO VEGETABLE FRIED RICE SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT SLICES MIX FRESH FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CYCLE MENU QUARANTINE DINNER INDONESIA MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE OPOR AYAM KUNING TONGSENG SAPI SEMUR DAGING BEEF KETUMBAR IKAN ASAM PADEH RENDANG AYAM TONGSENG SAPI IKAN GORENG TEO CEO IKAN SAMBAL MATAH AYAM BALADO AYAM GORENG SERUNDENG AYAM BETUTU DENDENG RAGI GULAI BUNCIS/SAMBALAYAM BALADO GORENG COMEO CAH GARLIC CAH SAWI PUTIH KERING TEMPE GULAI BUNCIS GUDEG KACANG PANJANG TERASI KENTANG STEAM RICE STEAM RICE NASI PUTIH NASI PUTIH STEAM RICE NASI KECOMBRANG NASI PUTIH WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE WESTERN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE ROASTED BEEF MEDALLION WITH CHICKEN ROLL MUSHROOM CHICKEN STEW MINUTES BEEF STEAK CHICKEN PROVENCAL FISH PICATTA BREDED CALAMARY GRAVY SAUCE BEEF MEDALLION WITH BARBEQUE SEAFOOD NAPOLITAN ROAST BEEF BARBEQUE SAUCE FISH BREADED PRAWN BUTTERED BASIL SLICES GRILL CHICKEN BREAST CHICKEN STEW SAUCE MIX VEGETABLES BATONNET SAUTEED MUSHROOM STEAM VEGETABLE SAUTED CARROT VEGETABLE RATTATOILLE SAUTEED BUTTER STRING BEAN SAUTEED SPINACH MUSHROOM BUTTER RICE ROAST POTATO MUSHROOM PILAF RICE ROASTED BABY POTATO PASTA BOLOGNESE BUTTER PILAF RICE BOILED POTATO WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE ASIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE STEAM FISH WITH HONGKONG FRIED CHICKEN SINGAPORE BEEF MONGOLIAN CHICKEN KUNGPAO CHICKEN BLACK PEPPER SAUCE CHICKEN POM POM BEEF BLACK PEPPER SEAFOOD MONGOLIAN BBQ FISH SWEET AND SOUR SAUCE FISH MONGOLIAN SAUCE BEEF SECHUAN CHICKEN OYSTER SAUCE BEEF CANTONESE FISH SWEET AND SOUR SAUCE CAPCAY CAH BROKOLI GARLIC CAPCAY CAY MEO GARLIC PAKCOY GARLIC KAILAN GARLIC CAPCAY STEAM RICE NASI PUTIH VEGETABLES FRIED RICE STEAM RICE STEAM RICE STEAM RICE NASI PUTIH WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE VEGETARIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE MAIN COURSE PASTA NAPOLITAN STEAM TEMPE STEAM TOFU PASTA NAPOLITAN STEAM TEMPE STEAM TOFU PASTA NAPOLITAN TOFU KUNGPAO STEAM VEGETABLE EGGPLANT PARMAGIANO TOFU KUNGPAO STEAM VEGETABLE EGGPLANT PARMAGIANO TOFU KUNGPAO CHICKEN ANALOG TOMATO STEAM VEGETABLE MEAT ANALOG SAUCE STEAM VEGETABLE MEAT ANALOG CHICKEN ANALOG TOMATO SAUCE STEAM VEGETABLE STEAM POTATO VEGETABLE FRIED RICE BUTTER RICE STEAM POTATO VEGETABLE FRIED RICE BUTTER RICE STEAM POTATO WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT WHOLE FRUIT CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE CHILI SAUCE & TOMATO SAUCE.
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]
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • NO/TGL PAGI SIANG SORE 1 Tgl:1,11,21
    Lampiran 4 Siklus Menu Siklus Makan Pasien 10+1 hari NO/TGL PAGI SIANG SORE 1 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Ayam Bakar Kecap Lele bb Mangut Tgl:1,11,21 Ceplok/Terik Peyek Teri Nasi Gadon Daging Ayam Tempe Bacem Giling Ace Soun Buncis Sayur Asem Jakarta Tahu Isi Kukus Wortel (kc. Tanah, Sayur Bobor Bayam Baso Kuah kc.panjang, labu, Labu Tahu Kecap Wortel, daun tangkil) 2 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Bola-bola Daging Rendang Ati Tgl:2,12,22 Dadar/Daging Giling Ayam/Ayam Teriyaki Sate Sosis (Sosis, Telur Rebus Capcay Sawi timun, tomat) Tahu Goreng Hijau, Sawi Putih, Pepes Tahu (Tahu dan Soto Ayam (Soun, Bunga Kol, Kemangi) kol, toge) Wortel, Sosis Sup (Buncis, wortel, Goreng kentang, kol) Tempe bb Santan 3 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Daging Semur Rolade Telur bb Tgl:3,13,23 Teriyaki Bakwan Teri Basah Saus Tumis Kacang Opor Tahu Ayam Goreng Panjang, Wortel Sup (oyong, soun, Tempe Kecap Baso Kuah wortel) Soto Bandung Tempe Goreng (lobak, soun, daging) 4 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Opor Ayam Pepes Ikan Kembung Daging Giling Tgl:4,14,24 Tumis Labu Ayam bb Ruak Fantasi Wortel Tahu Bacem Rolade Telur Udang Saus Sayur Asem Jakarta Tahu bb Kecap Tomat/ Abon (kc. Tanah, Sup Makaroni Tahu Kuah kc.panjang, labu, (wortel,buncis, Wortel, daun tangkil) makaroni) 5 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Ayam bb Kemangi Lele Goreng Tgl:5,15,25 Kecap Pepes Teri Daging bb kelem Kuah Soto Ayam bb Bali Tempe bb Kuning Telur Rebus Sayur Bening (bayam, Sayur Lodeh (labu, Kulit Pangsit labu, jagung pipil) kc.
    [Show full text]
  • Analisis Strategi Pemasaran Pada Restoran Bakmi Japos Cabang Bogor
    ANALISIS STRATEGI PEMASARAN PADA RESTORAN BAKMI JAPOS CABANG BOGOR SKRIPSI MARLIA PRATIWI PROGRAM STUDI SOSIAL EKONOMI PETERNAKAN FAKULTAS PETERNAKAN INSTITUT PERTANIAN BOGOR 2008 RINGKASAN MARLIA PRATIWI. D34104056. 2008. Analisis Strategi Pemasaran pada Restoran Bakmi Japos Cabang Bogor. Skripsi. Program Studi Sosial Ekonomi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor. Pembimbing Utama : Ir. Asi H. Napitupulu, MSc. Pembimbing Anggota : Ir. Juniar Atmakusuma, MS Pergeseran pola konsumsi dan gaya hidup masyarakat perkotaan, terjadi peningkatan mobilitas fisik yang disebabkan oleh peningkatan aktivitas yang dilakukan di luar rumah. Kondisi ini membuat adanya peningkatan pada permintaan masyarakat terhadap makanan jadi. Jenis usaha yang terkait dengan penyediaan makanan adalah salah satunya melalui bisnis restoran. Bakmi Japos merupakan salah satu restoran yang muncul untuk memanfaatkan peluang pasar tersebut. Bakmi Japos telah memberikan alternatif sajian makanan yang sesuai dengan lidah masyarakat Indonesia serta turut memacu pertumbuhan restoran di Indonesia, khususnya di Kota Bogor. Tingkat persaingan diantara para pelaku usaha restoran semakin kompetitif. Persaingan tersebut menuntut Restoran Bakmi Japos Cabang Bogor perlu melakukan penyesuaian yang cepat dan terencana, sehingga diperlukan suatu perumusan strategi pemasaran yang tepat untuk menghadapi persaingan dengan restoran yang lain. Penelitian ini bertujuan 1) mengetahui bauran pemasaran jasa dan penilaian konsumen terhadap bauran pemasaran jasa yang selama ini diterapkan oleh Restoran Bakmi Japos Cabang Bogor, 2) mengetahui faktor-faktor dari lingkungan internal dan eksternal yang berpengaruh terhadap strategi pemasaran, dan 3) mengetahui alternatif strategi pemasaran yang tepat untuk Restoran Bakmi Japos Cabang Bogor agar dapat bersaing dengan para pesaingnya. Penelitian dilaksanakan selama satu bulan pada bulan 6 November s/d 6 Desember 2007 di Restoran Bakmi Japos Cabang Bogor, Jalan Otto Iskandardinata No.
    [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]
  • Halaman | 614 ANALISIS BIAYA, PENDAPATAN DAN
    ANALISIS BIAYA, PENDAPATAN DAN R/C PADA AGROINDUSTRI SERUNDENG KELAPA (Studi Kasus pada Perusahaan Serundeng Sari Ayam Cap Koki di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis) Oleh: Desilia Indriyani1, Soetoro2, Fitri Yuroh3 1Mahasiswa Fakultas Pertanian Universitas Galuh 2Dosen Fakultas Pertanian Universitas Padjajaran 3Dosen Fakultas Pertanian Universitas Galuh Abstrak Penelitian ini dilaksanakan dengan tujuan untuk mengetahui: (1) besarnya biaya dan pendapatan pada agroindustri serundeng kelapa Sari Ayam Cap Koki yang diusahakan oleh seorang pengusaha di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis, (2) besarnya R/C pada agroindustri serundeng kelapa Sari Ayam Cap Koki yang diusahakan di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis. Metode penelitian yang digunakan dalam penelitian ini adalah metode studi kasus. Data yang dikumpulkan meliputi data primer dan data sekunder. Teknik penarikan sampel dilakukan dengan metode purposive sampling. Hasil penelitian menunjukkan: 1. Besarnya biaya yang dikeluarkan pada agroindustri serundeng kelapa Sari Ayam Cap Koki yang diusahakan pengusaha di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis per satu kali proses produksi sebesar Rp.12.344.221,66 penerimaannya sebesar Rp.14.625.000,00 dan pendapatannya sebesar Rp.2.280.778,34. 2. Besarnya R/C pada Agroindustri Serundeng Kelapa Sari Ayam Cap Koki yaitu Rp.1,18 rupiah artinya untuk setiap satu rupiah biaya yang dikeluarkan pada agroindustri serundeng kelapa akan diperoleh penerimaan Rp.1,18 rupiah. Sehingga diperoleh pendapatan Rp.0,18 rupiah dengan demikian Agroindustri Serundeng Kelapa Sari Ayam Cap Koki menguntungkan dan layak untuk di jalankan. Kata kunci : Agroindustri, Serundeng kelapa PENDAHULUAN Tujuan dari penelitian ini untuk Indonesia adalah negara agraris dimana mengetahui Besarnya biaya, pendapatan dan sektor pertanian memegang peranan penting di R/C pada agroindustri serundeng kelapa yang dalam perekonomian nasional.
    [Show full text]
  • The Above Prices Are Subject to 21% Government Tax and Service Charge Dining Temptations of Hotel Tugu Lombok
    The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok ZÜtÇw e|}áààtyxÄ Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish. Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society. Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters) The above prices are subject
    [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]
  • Appetizers Main Courses Roti Fish and Shrimps Vegetarian Extra
    Appetizers Fish and Shrimps Pindasoep Typical Surinamese peanut soup with chicken €5,75 Ikan Pomo Fillet of cod and vegetables in curry sauce served with rice €19,00 Saotosoep Javanese stock with chicken, bean sprouts, egg and onions €5,75 Ikan Semoor Fillet of cod and vegetables in sweet&sour sauce with rice €19,00 Petjil Vegetable dish with spicy, home made peanut sauce €5,50 Udang Pomo Prawns and vegetables in curry sauce served with rice €21,00 Udang Goreng Bread-crumbed king prawns served with a sweet&sour sauce €10,50 Udang Semoor Prawns and vegetables in sweet&sour sauce with rice €21,00 Saté Udang King Prawns skewers served with home made soya sauce €10,50 Saté Sapi Beef skewers with peanut sauce €6,75 Saté Ajam Chicken skewers served with peanut sauce €5,75 Saté Babi Pork skewers with peanut sauce €5,75 Vegetarian Tofu skewers with peanut sauce Saté Tahoe €5,50 Nasi vegetarian Fried rice served with a tofu skewer and vegetables €14,00 Prawn crackers Kroepoek Udang €2,75 Bami vegetarian Noodles and vegetables with a tofu skewer in peanut sauce €14,00 Yucca crackers Opak Pedis €3,00 Gado Gado Veggie Fresh vegetables in peanut sauce with tofu skewers €13,00 Roti vegetarian Roti filled with vegetables and potatoes in curry sauce €12,50 Main Courses Pom Oven dish of grated tayer(carrot) & chicken, served with rice, vegetables €16,50 Extra Nasi Goreng Fried rice served with Javanese chicken €14,00 Rice €3,00 Nasi Pomo Fried rice served Javanese chicken and a skewer of pork or chicken €15,50 Nasi or Bami €4,50 Nasi Rames Small rice table:
    [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]