ZEST BUFFET MENU 1 Ulam Ulam Melayu Ulam Raja

Total Page:16

File Type:pdf, Size:1020Kb

ZEST BUFFET MENU 1 Ulam Ulam Melayu Ulam Raja ZEST BUFFET MENU 1 Ulam Ulam Melayu Ulam raja, petai papan,jering muda, pucuk pegaga, kacang panjang, kacang botol pucuk gajus, daun selom, timun, terung pipit, pucuk ubi kayu, jantung pisang muda, pucuk ubi, kacang bendi. tempe goreng, terung bakar Green Garden Salads Crispy garden green & lettuce (Dressings: 1000 island, Herb vinaigrette, Capers, Chopped beef bits, Croutons) Aneka Keropok & Kerepek Berbagai jenis ikan masin goreng dan telur masin , keropok ikan, keropok udang kerepek ubi,kerepek pisang,keropok sayur. tempeyek Aneka Jeruk Jeruk betik, jeruk mangga, jeruk kelubi, jeruk anggur, jeruk kedondong, jeruk cermai, jeruk pala, jeruk jambu, jeruk sengkuang Kerabu & Acar Kerabu pucuk paku dan kerabu jantung pisang, Kerabu soo hoon dan makanan laut, Kerabu ikan, Kerabu daging Thai dan kerabu sotong, Kerabu manga muda dan som tam, Noodle Corner Asam laksa (Mon) Curry mee with condiments (Tue) Duck noodle (Wed) Mee bandung (Thu) Bakso (Fri) -with- Chicken & Fish broth (Shredded chicken meat, shrimp, fish ball, fish cake, slice squid, boil egg) Carving Roast Chicken with pumpkin (Sauce: black pepper & mushroom) Soup Cream of asparagus Lunch Palak shorba Sup ayam berempah Tom yam goong Dinner Indian Rasam Tandoori (lamb / chicken / fish) (With dips & chutney) Ghee Rice Dhal Alo ghobi vegetarian Alu matter Kadai sabzi Naan bread Chicken 65 Fish tikka Malay Steam white rice Daging gulai darat Kambing panggang bumbu Ikan masak lemak cili padi Sotong masak kicap Pajeri nanas Sambal sambal melayu (tempoyak, belacan, budu, cincaluk, ulek, tempe & ikan bilis) Oriental Egg fried noodle Black pepper beef Braised chicken with mushroom Steam fish with ginger sauce Egg foo yong Loh hon chai (Braised mixed vegetables) Western Roasted potato Braised beef with beetroot Chicken quenelle with mushroom sauce Gratinated seafood Butter mix vegetables with roasted garlic Jambalaya Nacho &Tortilla Chips with condiments (tomato, mango, pineapple salsa, guacamole, curry mayo, chili & tomato ketchup) Dessert 6 types of Malay kuih Strawberry chiffon tartlet Chocolate raspberry mousse cake slice Fruits flan cake Tiramisu cake Pandan cream brulee Coconut cream caramel 2 types of bubur Peach chocolate caramel (hot Item) Banana & prune crumble (hot Item) 5 types of miniature in glass Chocolate croquembouches Blueberry cheese cake slice Fruits palova Linzer tart White chocolate truffle cake Coconut tartlets ABC with condiments Ice cream with condiments Banana fritters (live action) Tropical mix fruits (Water melon, honey dew, papaya, rock melon, pineapple) ZEST BUFFET MENU 2 Ulam Ulam Melayu Ulam raja, petai papan,jering muda, pucuk pegaga, kacang panjang, kacang botol pucuk gajus, daun selom, timun, terung pipit, pucuk ubi kayu, jantung pisang muda, pucuk ubi, kacang bendi. tempe goreng, terung bakar Green Garden Salads Crispy garden green & lettuce (Dressings: 1000 island, Herb vinaigrette, Capers, Chopped beef bits, Croutons) Aneka Keropok & Kerepek Berbagai jenis ikan masin goreng dan telur masin , keropok ikan, keropok udang kerepek ubi,kerepek pisang,keropok sayur. tempeyek Aneka Jeruk Jeruk betik, jeruk mangga, jeruk kelubi, jeruk anggur, jeruk kedondong, jeruk cermai, jeruk pala, jeruk jambu, jeruk sengkuang Kerabu & Acar Kerabu pucuk paku dan kerabu jantung pisang, Kerabu soo hoon dan makanan laut, Kerabu ikan, Kerabu daging Thai dan kerabu sotong, Kerabu manga muda dan som tam, Noodle Corner Asam laksa (Mon) Curry mee with condiments (Tue) Duck noodle (Wed) Mee bandung (Thu) Bakso (Fri) -with- Chicken & Fish broth (Shredded chicken meat, shrimp, fish ball, fish cake, slice squid, boil egg) Carving Roast leg of lamb with couscous Black pepper & mint sauce Soup Minestrone Soup Lunch Mulligatawny Soup Sup Tulang Szechuan Soup Dinner Rasam Tandoori (lamb / chicken / fish) (With dips & chutney) Dhal Rice Dhal Alo ghobi vegetarian Alu matter Chick pea masala Naan Chicken masala Rogan josh Malay Steam white rice Daging panggang air asam Kambing rendang kicap Ayam goreng kalasan Tenggiri pindang Sotong sambal Pucuk manis masak lemak putih Sambal sambal melayu (tempoyak, belacan, budu, cincaluk, ulek, tempe & ikan bilis) Oriental Braised yellow mee Lamb stewed with herbs Lemon chicken Sweet & Sour fish Braised Japanese beancurd Siew pak choy with mushroom Western Sautee potato Lamb stewed with root vegetables Roast chicken with creamy mustard sauce Pan seared fish fillet with citrus sauce Buttered vegetables Mushroom risotto Nacho &Tortilla Chips with condiments (tomato, mango, pineapple salsa, guacamole, curry mayo, chili & tomato ketchup) Dessert 6 types of Malay kuih Fruits Paris breast Chocolate fudge slice Pandan coffee cake slice Strawberry white mousse cake Mango chiffon tartlets Chocolate banana cream brulee 2 types of bubur Apple & raisin bread pudding (hot item) Dark cherries clafoutis (hot item) 5 types of miniature in glass Kiwi mille-feuillet Macaroons Orange cannelloni Chocolate almond pie Fruits tartlets Cheese cake ABC with condiments Ice cream with condiments Apam balik (Live Action) Tropical mix fruits (Water melon, honey dew, papaya, rock melon, pineapple) ZEST BUFFET MENU 3 Ulam Ulam Melayu Ulam raja, petai papan,jering muda, pucuk pegaga, kacang panjang, kacang botol pucuk gajus, daun selom, timun, terung pipit, pucuk ubi kayu, jantung pisang muda, pucuk ubi, kacang bendi. tempe goreng, terung bakar Green Garden Salads Crispy garden green & lettuce (Dressings: 1000 island, Herb vinaigrette, Capers, Chopped beef bits, Croutons) Aneka Keropok & Kerepek Berbagai jenis ikan masin goreng dan telur masin , keropok ikan, keropok udang kerepek ubi,kerepek pisang,keropok sayur. tempeyek Aneka Jeruk Jeruk betik, jeruk mangga, jeruk kelubi, jeruk anggur, jeruk kedondong, jeruk cermai, jeruk pala, jeruk jambu, jeruk sengkuang Kerabu & Acar Kerabu pucuk paku dan kerabu jantung pisang, Kerabu soo hoon dan makanan laut, Kerabu ikan, Kerabu daging Thai dan kerabu sotong, Kerabu manga muda dan som tam, Noodle Corner Asam laksa (Mon) Curry mee with condiments (Tue) Duck noodle (Wed) Mee bandung (Thu) Bakso (Fri) -with- Chicken & Fish broth (Shredded chicken meat, shrimp, fish ball, fish cake, slice squid, boil egg) Carving Roast striploin beef with Swiss potato cake Black pepper & shallot sauce Soup Cream Of Tomato Carrot Ginger sup lunch Sup Ikan Thai Oxtail Soup dinner Indian Rassam Tandoori (lamb / chicken / fish) (with dips & chutney) Pulow Rice Dhall Alo ghobi vegetarian Alu matter Kadai sabzi Naan Chicken Butter prawn Malay Steam white rice Daging masak merah Kambing kuzi Ikan asam pedas Gulai ikan masin dengan nenas Sayur campur Sambal sambal melayu (tempoyak, belacan, budu, cincaluk, ulek, tempe & ikan bilis) Oriental Singapore fried mee hoon Black pepper beef Braised chicken with potato Fried fish with salt & chili pepper Steamed beancurd with garlic oil Kalian with salted fish Western Boiled potato Sour braised beef Baked BBQ chicken Poach fish with light cream dill sauce Stuffed tomato Black pepper fried rice with feta cheese Nacho &Tortilla Chips with condiments (tomato, mango, pineapple salsa, guacamole, curry mayo, chili & tomato ketchup) Dessert 6 Types of Malay kuih Chocolate éclairs Mocha cake slice Orange fruits flan Hazelnut tiramisu cake Longan fruits tartlet 2 types of bubur Apple raspberry crumble (hot item) Peach clafoutis (hot iItem) 5 types of miniature in glass White lady cake slice Carrot cake slice Mixed nuts pie Sweet corn pudding Strawberry cream puff Chocolate cheese tartlets ABC with condiments Ice cream with condiments Sweet Potato & Yam fritters (live action) Tropical mix fruits (Water melon, honey dew, papaya, rock melon, pineapple) ZEST BUFFET MENU 4 Ulam Ulam Melayu Ulam raja, petai papan,jering muda, pucuk pegaga, kacang panjang, kacang botol pucuk gajus, daun selom, timun, terung pipit, pucuk ubi kayu, jantung pisang muda, pucuk ubi, kacang bendi. tempe goreng, terung bakar Green Garden Salads Crispy garden green & lettuce (Dressings: 1000 island, Herb vinaigrette, Capers, Chopped beef bits, Croutons) Aneka Keropok & Kerepek Berbagai jenis ikan masin goreng dan telur masin , keropok ikan, keropok udang kerepek ubi,kerepek pisang,keropok sayur. tempeyek Aneka Jeruk Jeruk betik, jeruk mangga, jeruk kelubi, jeruk anggur, jeruk kedondong, jeruk cermai, jeruk pala, jeruk jambu, jeruk sengkuang Kerabu & Acar Kerabu pucuk paku dan kerabu jantung pisang, Kerabu soo hoon dan makanan laut, Kerabu ikan, Kerabu daging Thai dan kerabu sotong, Kerabu manga muda dan som tam, Noodle Corner Asam laksa (Mon) Curry mee with condiments (Tue) Duck noodle (Wed) Mee bandung (Thu) Bakso (Fri) -with- Chicken & Fish broth (Shredded chicken meat, shrimp, fish ball, fish cake, slice squid, boil egg) Carving Roast duck with garbanzo bean Black pepper & cranberry sauce Soup Hungarian beef goulash lunch Makai shorba Sup daging Herbal chicken sup dinner Indian Rassam Tandoori (lamb / chicken / fish) (with dips & chutney) Ghee Rice Dhal Alo ghobi vegetarian Alu matter Kadai sabzi Naan Chicken varuval Lamb korma with potato Malay Steam white rice Daging salai masak lemak Paru masak berempah Iikan goreng berlada hijau Lala phad prik Kobis masak lemak putih Sambal sambal melayu (tempoyak, belacan, budu, cincaluk, ulek, tempe & ikan bilis) Oriental Braised yellow Noodle Wok tossed beef with pepper Braised chicken with mushroom Fried fish fillet with Thai sweet chili sauce Fried egg with bitter gourd Western Masala potato Beef with peppers Chicken stew with kidney bean Moroccan lamb Pan seared mussel with garlic butter Paella Valencia Nacho
Recommended publications
  • Batagor Bandung Tenggiri
    HARIAN PAGI JAWA PO::' GROUP RADAR SUMEDANG Kc'l4'" K.<v.,••••• u,.<~ S."",u(,,~ o Selasa 0 Rabu • Kamis 0 Jumat o Sabtu 4 5 6 7 8 0 10 11 12 13 20 21 22 23 24 25 26 27 28 29 30 31 oMar OApr OMei OJun OJul 0 Ags OSep OOkt ONov ODes Batagor Bandung Tenggiri - Cita Rasa Tinggi BANDUNG- Kota Kembang memang enak dinikmati langsung di kota outlet kami yang mulai merambah di terkenal dengan keindahan, Bandung, batagor ini juga pun cocok sekitar kota Bandung, kami juga kenyamanan, tempat wisata dan sebagai oleh-oleh, baik untukkeluarga, menyediakan paket untuk bingkisan menawarkan sejuta pilihan rnakanan tetangga ataupun untuk diri sendiri sebagai oleh-oleh untukkerabat. TAPI yang enak menggoyang lidah. Salah .sebagai persediaan di rumah. untuk anda yang tidak sempat ke outlet- satunya adalah batagor Bandung yang Dengan melimpahnya dan semakin outlet kami, kini anda bisa pesan paket rasanya gurih, kenyal enak serta bisa banyaknya permintaan akan batagor, oleh-oleh, kami akan kirirn ke tempat disertai siraman bumbu kacang yang saat ini batagor selain punya nilai anda dalam waktu +/- 24 jam. gurih ataupun dengan kuah. Batagor tersendiri sebaga1 makanan yang enak, Iadi buat anda warga sekitar Bandung, bandung ? siapa sih yang tak kenal • perlu tersedia batagor yang bisa masuk . bisa mampir untuk Beli Batagor batagor? Iajanan khas kota Bandung untuk semua lidah anak-anak maupun Bandung Tenggiri melalui beberapa ini memang banyak penggemarnya dewasa dengan komposisi yang enak cabang mereka. Di bawah ini adalah mulai dari anak-anak sampai orang dan sehat. cabang/ outlet dari Batagor Bandung dewasa.
    [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]
  • STAFF GATHERING MENU BUFFET MENUS IDR 70.000 Nett Per Person Minimum 20 People
    STAFF GATHERING MENU BUFFET MENUS IDR 70.000 nett per person minimum 20 people INDONESIAN MENU Perkedel Jagung corn fritters Ayam Goreng Kalasan Indonesian style curried fried chicken Steamed Nasi Putih local white rice Kacang Panjang Kalasan long beans with coconut Krupuk crackers Semangka red watermelon WESTERN MENU Sausage Roll pork sausage wrapped In flaky pastry with bbq sauce Chicken Schnitzel breaded chicken breast Spaghetti Napolitano spaghetti in fresh tomato marinara Steamed Nasi Putih local white rice Mixed Vegetables sautéed mixed vegetables with herbs & garlic Semangka red watermelon CHINESE MENU Vegetarian Spring Roll fried vegetable egg roll Kung Pao Chicken Chinese sweet stir fried chicken with vegetables, cashew, ginger soya sauce & chili Vegetable Lo Mien wok fried egg noodles with vegetables Steamed Nasi Putih local white rice Steamed Bok Choy with Sweet Soy local bok choy with sweet soya glaze Semangka red watermelon BUFFET MENUS IDR 85.000 nett per person minimum 20 people INDONESIAN MENU Perkedel Jagung corn fritters Ayam Goreng Kalasan Indonesian style curried fried chicken John Dory Fish ”Canggu bay style” curried fried chicken Steamed Nasi Putih local white rice Bihun Goreng wok fried glass noodles with vegetables Kacang Panjang Kalasan long beans with coconut Acar traditional pickled vegetables Krupuk crackers Pepaya & Semangka papaya & red watermelon WESTERN MENU Sausage Roll pork sausage wrapped In flaky pastry with bbq sauce Chicken Schnitzel breaded chicken breast Crispy Fish breaded fish served with sweet &
    [Show full text]
  • Super Brunch
    SUPER 22 / BRUNCH 08 IDR 645 FOOD & NON ALCOHOLIC BEVERAGE IDR 1.305 FOOD & ALCOHOL BEVERAGE IDR 2.045 FOOD & CHAMPAGNE PASS AROUND • Tempura oyster, wasabi aioli, roe • Gohu tuna Ternate, kemangi, black cracker MASON – CHEF BENJI ASIAN SALAD STATION Wood fired pastrami short rib / • Asinan Bogor, pickled local fruits, peanut, chimichurri / jus sweet – hot sour sauce patato & fennel gratin • Vietnamese chicken salad, cabbage, confit carrots / dukkah / labneh carrot, Onion white, coriander, cashew, nahm jim sauce • Chilled soba noodle, wakame, scallion, sesame, ponzu dressing • Summer tomato salad, marinated feta, INDONESIAN MARTABAK Persian cucumber, basil • Traditional folded savory pancake, chicken, leek, cabbage, chili FROM LOCAL FRESH FARM MILK AND Served with CHARCUTERIES pickle, and assorted of sauce • Camembert curry sauce, Thai sweet chili, chili sauce, • Gouda tomato sauce • Bali blue • Manchego MIE KOCOK NOODLE STATION • Milano, salami & chorizo • Homemade turmeric noodle • Assorted dry fruits, nuts, mustard and • Flat rice noodle honey • Rich beef broth • Braised beef tendon STARFISH BLOO BBQ CORNER • Sprout, bok choy, chili • Sate Babi Plecing - Bali • Sate Ayam, peanut sauce - Madura SUSHI, SASHIMI & NIGIRI STATION • Sate Beef Maranggi, kecap-shallot sauce - • Sashimi salmon, white snapper, tuna Purwakarta • Nigiri snapper, prawn • Pepes ikan • Maki roll salmon, tuna, vegetable • Ayam bakar taliwang Condiment: pickle ginger, wasabi, soy sauce DIM SUM STATION • Chicken siu mai • Bbq chicken bun • Char siu pork bun • Spring
    [Show full text]
  • 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]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
    [Show full text]
  • Signature Emerald All In
    SIGNATURE RUBY DIAMO N D MENU UTAMA MENU UTAMA MANIS-MANIS MANJA PERKHIDMATAN MAJLIS Nasi putih / Nasi minyak MENU UTAMA Daging rendang / Daging gulai kawah MENU UTAMA MEJA BERADAP (PERCUMA) Kari ayam kentang / Ayam masak merah Nasi bukhara ‘dom’ (80%) Bubur kacang hijau Nasi beriani / Nasi hujan panas Nasi putih (20%) Cendol ‘jongkong’ Ikan talang masak lemak nenas / Sambal sotong Beriani hujan panas / Nasi bukhara ‘dom’ (80%) Ayam taliwang percik PA system / DJ Ayam goreng berempah 2 jenis kuih Sayur goreng campur Ayam goreng berempah / Ayam masak ‘deng-ge’ Nasi putih (20%) Udang galah bakar Kad kahwin / Digital Daging masak hitam Teh tarik Papadom Daging gulai kawah / Telur masak kurma + kentang Ayam masak ‘deng-ge’ / Ayam goreng berempah Ikan dori masam manis Udang goreng herba Acar rampai / Jelatah / Papadom Daging masak hitam Buah-buahan PEMBUKA SELERA (One time service only) Udang goreng herba Peria goreng herba 300 unit sarung kerusi + riben MANIS-MANIS MANJA Ulaman + sambal belacan Puding mangga Umbut kelapa masak lemak / Peria goreng herba Acar buah Sup cendawan berkrim / Acar rampai / Jelatah / Acar buah Dalca sayur 2 jenis kuih Sup labu berkrim Ikan keli belada / dalca sayur PERKHIDMATAN MAJLIS Papadom Dekorasi meja beradap Teh tarik MANIS-MANIS MANJA Roti pak tam Ikan masin goreng / papadom (PERCUMA) Ulaman + sambal belacan Gubahan buahan (fruit carving) Ulaman + sambal belacan 2 tingkat kek pengantin 2 jenis kuih Pa system / DJ PHOTOGRAFI BUAH-BUAHAN Teh tarik BUAH-BUAHAN Perarakan ais makanan pengantin Kad kahwin / Digital
    [Show full text]
  • Daftar Pustaka
    DAFTAR PUSTAKA Adams, M.R dan Maurice Moss. Food Microbiology. UK: RSC, 2008. Ali, Nafisa Hassan, Amber Farooqui, Adnan Khan, Ameera Yahya Khan, dan Shahana U. Kazmi. Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. [Journal]. Pakistan: University of Karachi. J Infect Dev Ctries 2010; 4(6):382-388. Andrews, W.H dan Hammack. 2007.”BAM: Salmonella”. Google Online. Home page on-line. Available from http://www.fda.gov/Food/ Science Research/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm 070149.htm Internet, Accessed 6 September 2010. Anggraeni, D. ProsedurAnalisisPreparasiSampelUntukAnalisis Mineral. Indonesia: InstitutPertanian Bogor, 2009. Antasari. 2010. “30 Persen Jajanan Sekolah Bisa Jadi Racun”. Vivanews Online. Home page on-line. Available from http://antasari.net/30-persen-jajanan- sekolah-bisa-jadi-racun/ Internet, Accessed 2 November 2010. Astawan, M. 2008. “Bahaya Logam Berat dalam Makanan”. Google Online. Home page on-line. Available from http://www.bmf.litbang.depkes.go.id/ index2.php?option=content&do_pdf =1&id=213 Internet, Accessed 20 Desember 2010. Atlas, R.M. Microbiological Media for the Examination of Food 2nd ed. USA: CRC Press, 2006. Badan Standardisasi Nasional (BSN). Bakmi Instan. (SNI) 01-3551-2000. Jakarta: BSN, 2000. Badan Standardisasi Nasional1 (BSN). Bakso Daging. (SNI) 01-3818-1995. Jakarta: BSN, 1995. Badan Standardisasi Nasional2 (BSN). Bakso Ikan. (SNI) 01-3819-1995. Jakarta: BSN, 1995. Badan Standardisasi Nasional1 (BSN). Keripik Kentang. (SNI) 01-4031-1996. Jakarta: BSN, 1996. Badan Standardisasi Nasional2 (BSN). Keripik Pisang. (SNI) 01-4315-1996. Jakarta: BSN, 1996. 1 Badan Standardisasi Nasional1 (BSN). Keripik Tempe Goreng. (SNI) 01-2602- 1992. Jakarta: BSN, 1992.
    [Show full text]
  • The Upper Deck Menu
    APPETIZERS Seafood Ceviche 110 Freshly served with a spicy, citrus Leche de Tigre marinade, raw radish, chargrilled cucumber, sprinkled with passionfruit & coconut oil (Ask about today’s fresh catch from Jimbaran) Yellow Fin Tuna 110 Chopped Yellow fin tuna served with lemongrass sambal, chargrilled corn, green mango and hand pressed coconut milk Baked Eggplant with Leek Sabayon 90 Served with smoky baba ganoush, snake beans, crunchy quinoa and Chapung garden’s twigs Veal Tartare 120 Tartar of veal tenderloin, seasoned with chili, capers, galangal, Javanese turmeric and topped with watercress and nastrium Rendang Raviole 100 Raviole stuffed with slow-stewed beef rendang, served with a light lobster broth and coconut cream Pomodoro e Burrata 90 Tomatoes & burrata salad, with steamed lettuce, walnut dressing and pineapple vinegar jelly BBQ Cauliflower 85 Rosted cauliflower with soya dressing, sesame oil and brown butter Sprinkled with peanuts, lemon and topped with airy coconut foam Chili Vegan Vegetarian Gluten Free Nuts Prices in IDR and subject to 21% tax and service. MAIN COURSES Catch of the Day 210 Poached fish fillet served with edamame, snow peas, radish and house made curry (Ask about today’s fresh catch) Seafood of the Day 240 Fresh from Jimbaran Bay with marinated kale, served with white wine and shizo nage (Ask about today’s fresh catch) Roasted Quail 190 Honey glazed quail with thyme and chilli, sunflower seeds and aromatic quail sauce. Served with candlenut satay and mashed butternut Rib-eye Steak 380 Rib-eye steak (300g) with Javanese pepper sauce, chargrilled onion, creamy tangy mashed potatoes, topped off with sautéed spinach Beat the Root! 160 Baby red & yellow beetroots variation served nutty pesto, quinoa and crunchy twigs Rijstaffel 250/480 Chapung’s rice, chicken sate lilit, beef rendang, grilled pork ribs, prawn tempura, pepes Ikan, vegetable urap, served with sambal matah and sambal oelek (Single serving or to share for two) Pork Chili Nuts Vegan Vegetarian Gluten Free Prices in IDR and subject to 21% tax and service.
    [Show full text]
  • Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia
    Journal of Economics, Management and Trade 22(2): 1-9, 2019; Article no.JEMT.45532 ISSN: 2456-9216 (Past name: British Journal of Economics, Management & Trade, Past ISSN: 2278-098X) Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia T. Titi Widaningsih1*, Mirza Ronda1, Rahtika Diana1 and Arry Rahayunianto2 1Post Graduate Program, Sahid University, Jakarta, Indonesia. 2Faculty Communication, Sahid University, Jakarta, Indonesia. Authors’ contributions This work was carried out in collaboration between all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JEMT/2019/45532 Editor(s): (1) Dr. Chiang-Ming Chen, Department of Economics, National Chi Nan University, Taiwan. Reviewers: (1) Atilla Akbaba, Izmir Katip Celebi University, Turkey. (2) Ibrahim Oladayo Ramon, Lagos State Polytechnic, Nigeria. (3) Maw-Cherng Lin, Cardinal Tien Junior College of Healthcare and Management, Taiwan. Complete Peer review History: http://www.sciencedomain.org/review-history/28172 Received 07 October 2018 Accepted 21 December 2018 Original Research Article Published 08 January 2019 ABSTRACT The Setu Babakan Betawi cultural village has been designated as a cultural heritage for more than 15 years with the aim of preserving and developing the culture of Betawi community. Betawi cultural village is in the tourism area of Setu Babakan. Setu Babakan tourism area has been designated as a Betawi cultural tourism area but the number of tourist visits is still low due to lack of promotion and tourist destination carrying capacity. This study aimed to identify the tourism area carrying capacity covering several dimensions, namely (1) attraction that also included uniqueness, (2) accessibility, (3) facilities that included amenity and ancillary (4) community involvement, using multidimensional scaling analysis (MDS).
    [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]