DOCSLIB.ORG

Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian # Local # Western BUFFET RAMADAN @ LEGAR PUTRA 2019 6th MAY 2019- 5TH MAY 2019 MENU 1 ULAM ULAM DAN SALAD DAUN CEYLON, ULAM RAJA, KACANG BOTOL, PETAI, TOMATO, TIMUN, DAUN PEGAGA, JERING TERUNG PIPIT, BENDI, JANTUNG PISANG, PUCUK UBI, TENGGEK BURUNG, DAUN GAJUS (10 MACAM) 2 TYPES OF WESTERN SALAD AND MESCLUN MIXED KEROPOK KEROPOK UDANG, KEROPOK IKAN, PAPADUM, KEROPOK SAYUR, KEROPOK MALINJA, REMPEYEK IKAN MASIN IKAN KURAU, IKAN TENGGIRI, BULU AYAM, GELAMA, KEMBUNG, TALANG, TELUR MASIN JERUK JERUK BETIK, MANGGA, SENGKUANG, KEDONGDONG, CERMAI, SALAK, KELUBI, JAMBU BATU SAMBAL AND DRESSING SAMBAL BELACAN, CILI KICAP, BUDU, CINCALUK, AIR ASSAM, SAMBAL TEMPOYAK, SAMBAL MANGGA, SAMBAL NENAS, SAMBAL BACANG, PICKLE LEMON, PICKLE MIXED VEGE, 1000 ISLAND, FRENCH DAN ITALIAN DRESSING SAMPINGAN ACAR RAMPAI, ACAR BUAH, PAJERI NENAS, TAUHU SUMBAT, SAMBAL TEMPEH & KACANG PULUT KUNING,LEMANG, KETUPAT,UBI & KELEDEK REBUS, SERUNDING AYAM & DAGING, RENDANG AYAM,RENDANG DAGING,IKAN MASIN,SAMBAL TUMIS IKAN BILIS KERABU KERABU SOTONG, KERABU MANGGA, KERABU AYAM, KERABU DAGING, KERABU TAUGEH,KERABU UDANG,KERABU BETIK MUDA,KERABU JANTUNG PISANG,KERABU PARU,KERABU NENAS,KERABU HATI,KERABU KACANG BOTOL,KERABU PERUT(10 MACAM) HIDANGAN PANAS NASI PUTIH, NASI GORENG KAMPONG MEE HAILAM AYAM KAMPONG KARI KERISIK & BETIK MUDA IKAN TALAPIA MASAM MANIS SIPUT SEDUT MASAK LEMAK KUNING, PEGAGA & DAUN KADUK STEW DAGNG DENGAN SAYURAN KAMBING GORENG BEREMPAH UDANG GORENG BUTTER DAUN KARI GULAI IKAN MASIN DENGAN TERUNG SAYUR FRENCH BEAN GORENG CARA SZECHUAN STALL 1 STALL 2 BUBUR LAMBUK KWAY TEOW,MEE HOON,MEE KUNING, MUSHROOM SOUP MEE LAKSA(2 MACAM) 3 JENIS ROTI / BUTTER KUAH TOM YAM,KUAH LAKSA,KUAH MEE CURRY,KUAH SOP TULANG LEMBU DALAM PERIUK BESAR MEE BANDUNG,KUAH MEE REBUS SOP TULANG KAMBING DALAM PERIUK BESAR DAGING,UDANG,AYAM,SOTONG,FISH BALL,FISH KICAP PEDAS,DAUN SOP,DAUN BAWANG CAKE,SAWI,KANGKUNG,TAUGEH,BAWANG GORENG,CILI POTONG,CILI PADI,CILI JERUK STALL 3 STALL 4 CHICKEN RICE AND DUCK WITH CONDIMENT ROTI CANAI AND MURTABAK WITH DHALL CURRY DAN CILI SOS,SUP,HALIA KISAR,KICAP PEKAT SAMBAL Page 1 of 12 Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian # Local # Western STALL 5 STALL 6 GORENG PISANG, CUCUR UDANG,CUCUR KAMBING GORENG, PISANG, KELADI, CEMPEDAK, KELEDEK, IKAN GORENG BERTEPUNG(KEMBONG,BAWAL KEROPOK LEKOR CERMIN,SELAR,,KUNING,KERISI,BOLOS,BELANAK,SARDIN SPRING ROLL, CURRY PUFF, SAMOSA,CUCUR (PILIH 3 IKAN),SAMBAL ASAM PEDAS,SAMBAL KICAP KURMA,UBI,CUCUR IKAN BILIS, PEDAS,CILI SOS,TOMATO SOS CHILI SAUCE, CHILI KICAP, THAI CHILI SAUCE STALL 7 STALL 8 MEE GORENG,KWAY TEOW GORENG,MEE SATAY AYAM,SATAY LEMBU,SATAY KAMBING DAN HOON GORENG,NASI GORENG,CHILLI JERUK SATAY PERUT CILI PADI,KICAP KUAH KACANG,TIMUN,NASI HIMPIT,BAWANG STALL 9 STALL 10 FRANKFURTER WITH MUSTARD,CHOPPED YONG TAUFO GHERKIN,CHOPPED ONION,MAYONNAISE AND BURGER WITH CONDIMENTS/ROTI JOHN STALL 11 STALL 12 NASI BERIANI,AYAM BERIANI,KAMBING NASI KERABU DENGAN KONDIMEN –telor masin,ikan BERIANI,DAGING BERIANI,DHALCA masin,budu,ikan goreng celup tepung,hirisan ulaman,sambal SAYUR,PAPADUM,ACAR BUAH cili,serunding ikan,lada soloki,keropok ikan ATAU ATAU NASI KANDAR –KARI KEPALA & ISI IKAN NASI DAGANG DENGAN KONDIMEN-tongkol curry,acar TENGGIRI,SAMBAL SOTONG,TELOR mentah,sambal cili, DADAR,ACAR MENTAH,BENDI CELOR,CILI HIJAU,PAPADUM CARVING STATION 13 STALL 14 ROASTED WHOLE LAMB PUTU PIRING WITH BLACK PEPPER SAUCE AND MUSHROOM SAUCE STALL 15 STALL 16 APAM BALIK TAU FOO FAA Sejuk & panas STALL 17 STALL 18 BUAH-BUAHAN CHICKEN SHARWARMA WITH GARLIC (POTONG A LA MINUTE) MAYONAISE,CILANTRO,SLICED TOMATO AND TEMPURA STALL 19 STALL 20 MANISAN & PENCUCI MULUT STALL MANISAN & PENCUCI MULUT STALL 8 JENIS KUIH MUIH MELAYU,3 JENIS BUBUR 5 JENIS CAKES,4 JENIS PIES,ANEKA JELLY,MOUSSE & MANIS,TAPAI UBI,TAPAI PULUT,4 JENIS PUDDING,ANEKA COOKIES ,BREAD BUTTER PUDDING KURMA,ANEKA COOKIES DAILY ONE DESSERT ACTION COUNTER MELAYU,DODOL,WAJIK,BAHULU STALL 21 STALL 22 MINUMAN SEJUK ICE KACANG DENGAN KONDIMEN/CHENDOL/ AIR TEBU, AIR MATA KUCING, AIR SIRAP, AIR ICE CREAM BARLEY STALL 23 STALL 24 MINUMAN PANAS TAHU BAKAR / ROJAK SOTONG/ROJAK BUAH TEA TARIK /NESCAFE TARIK/COFFEE/TEA Page 2 of 12 Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian # Local # Western BUFFET RAMADAN @ LEGAR PUTRA 2019 6th MAY 2019- 5TH MAY 2019 MENU 2 ULAM ULAM DAN SALAD DAUN CEYLON, ULAM RAJA, KACANG BOTOL, PETAI, TOMATO, TIMUN, DAUN PEGAGA, JERING TERUNG PIPIT, BENDI, JANTUNG PISANG, PUCUK UBI, TENGGEK BURUNG, DAUN GAJUS (10 MACAM) 2 TYPES OF WESTERN SALAD AND MESCLUN MIXED KEROPOK KEROPOK UDANG, KEROPOK IKAN, PAPADUM, KEROPOK SAYUR, KEROPOK MALINJA, REMPEYEK IKAN MASIN IKAN KURAU, IKAN TENGGIRI, BULU AYAM, GELAMA, KEMBUNG, TALANG, TELUR MASIN JERUK JERUK BETIK, MANGGA, SENGKUANG, KEDONGDONG, CERMAI, SALAK, KELUBI, JAMBU BATU SAMBAL AND DRESSING SAMBAL BELACAN, CILI KICAP, BUDU, CINCALUK, AIR ASSAM, SAMBAL TEMPOYAK, SAMBAL MANGGA, SAMBAL NENAS, SAMBAL BACANG, PICKLE LEMON, PICKLE MIXED VEGE, 1000 ISLAND, FRENCH DAN ITALIAN DRESSING SAMPINGAN ACAR RAMPAI, ACAR BUAH, PAJERI NENAS, TAUHU SUMBAT, SAMBAL TEMPEH & KACANG PULUT KUNING,LEMANG, KETUPAT,UBI & KELEDEK REBUS, SERUNDING AYAM & DAGING, RENDANG AYAM,RENDANG DAGING,IKAN MASIN,SAMBAL TUMIS IKAN BILIS HIDANGAN PANAS NASI PUTIH MEE HOKKIEN BEEF LASAGNA FRIED CRAB SALTED EGG AND OATS AYAM GULAI MINANG & DAUN SALAM IKAN BAWAL MASAK KARI DENGAN BENDI & TERUNG KAMBING ROGAN JOSH DAGING RENDANG TOK IKAN KEMBONG MASAK TAUCHOO SAYUR PUCUK PAKU MASAK LEMAK KUNING SAYUR KAILAN IKAN MASIN DENGAN OYSTER SAUCE STALL 1 STALL 2 BUBUR LAMBUK KWAY TEOW,MEE HOON,MEE KUNING, ASPARAGUS SOUP MEE LAKSA(2 MACAM) 3 JENIS ROTI / BUTTER KUAH TOM YAM,KUAH LAKSA,KUAH MEE SOP TULANG LEMBU DALAM PERIUK BESAR CURRY,KUAH MEE BANDUNG,KUAH MEE REBUS SOP TULANG KAMBING DALAM PERIUK BESAR DAGING,UDANG,AYAM,SOTONG,FISH BALL,FISH KICAP PEDAS,DAUN SOP,DAUN BAWANG CAKE,SAWI,KANGKUNG,TAUGEH,BAWANG GORENG,CILI POTONG,CILI PADI,CILI JERUK STALL 3 STALL 4 CHICKEN RICE AND DUCK WITH CONDIMENT ROTI CANAI AND MURTABAK WITH DHALL CURRY CILI SOS,SUP,HALIA KISAR,KICAP PEKAT DAN SAMBAL STALL 5 STALL 6 GORENG PISANG, CUCUR UDANG,CUCUR PISANG, KAMBING GORENG, KELADI, CEMPEDAK, KELEDEK, KEROPOK LEKOR IKAN GORENG BERTEPUNG(KEMBONG,BAWAL SPRING ROLL, CURRY PUFF, SAMOSA,CUCUR CERMIN,SELAR KURMA,UBI,CUCUR IKAN BILIS, KUNING,KERISI,BOLOS,BELANAK,SARDIN, CHILI SAUCE, CHILI KICAP, THAI CHILI SAUCE SAMBAL ASAM PEDAS,SAMBAL KICAP PEDAS,CILI Page 3 of 12 Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian # Local # Western SOS,TOMATO SOS STALL 7 STALL MEE GORENG,KWAY TEOW GORENG,MEE HOON SATAY AYAM,SATAY LEMBU,SATAY KAMBING DAN GORENG,NASI GORENG,CHILLI JERUK CILI SATAY PERUT PADI,KICAP KUAH KACANG,TIMUN,NASI HIMPIT,BAWANG STALL 9 STALL 10 FRANKFURTER WITH MUSTARD,CHOPPED YONG TAUFU GHERKIN,CHOPPED ONION,MAYONNAISE AND BURGER WITH CONDIMENTS/ROTI JOHN STALL 11 STALL 12 NASI BERIANI,AYAM BERIANI,KAMBING NASI KERABU DENGAN KONDIMEN –telor masin,ikan BERIANI,DAGING BERIANI,DHALCA masin,budu,ikan goreng celup tepung,hirisan ulaman,sambal SAYUR,PAPADUM,ACAR BUAH cili,serunding ikan,lada berinti,keropok ikan ATAU ATAU NASI KANDAR –KARI KEPALA & ISI IKAN NASI DAGANG DENGAN KONDIMEN-tongkol curry,acar TENGGIRI,SAMBAL SOTONG,TELOR DADAR,ACAR mentah,sambal cili, MENTAH,BENDI CELOR,CILI HIJAU,PAPADUM CARVING STATION 13 STALL 14 ROASTED WHOLE LAMB TAU FOO FAA WITH BLACK PEPPER SAUCE AND MUSHROOM Sejuk & panas SAUCE STALL 15 STALL 16 APAM BALIK CHAR KUI DENGAN KAYA DAN PEANUT BUTTER STALL 17 STALL 18 BUAH-BUAHAN CHICKEN / BEEF SHARWARMA WITH GARLIC (POTONG A LA MINUTE) MAYONAISE,CILANTRO,SLICED TOMATO AND TEMPURA STALL 19 STALL 20 MANISAN & PENCUCI MULUT STALL(MALAY) MANISAN & PENCUCI MULUT STALL(WESTERN) 8 JENIS KUIH MUIH MELAYU,3 JENIS BUBUR 5 JENIS CAKES,4 JENIS PIES,ANEKA JELLY,MOUSSE & MANIS,TAPAI UBI,TAPAI PULUT,4 JENIS PUDDING,ANEKA COOKIES ,BREAD BUTTER KURMA,ANEKA COOKIES PUDDING MELAYU,DODOL,WAJIK,BAHULU DAILY ONE DESSERT ACTION COUNTER STALL 21 STALL 22 MINUMAN SEJUK ICE KACANG DENGAN KONDIMEN/CHENDOL/ AIR TEBU, AIR MATA KUCING, AIR SIRAP, AIR ICE CREAM BARLEY STALL 23 STALL 24 MINUMAN PANAS TAHU BAKAR / ROJAK SOTONG/ROJAK BUAH TEA TARIK/NESCAFE TARIK/COFFEE/TEA Page 4 of 12 Chef # Malay # Chinese # Pastry # Cold # Butcher # Steward # Indian # Local # Western BUFFET RAMADAN @ LEGAR PUTRA 2019 6th MAY 2019- 5TH MAY 2019 MENU 3 ULAM ULAM DAN SALAD DAUN CEYLON, ULAM RAJA, KACANG BOTOL, PETAI, TOMATO, TIMUN, DAUN PEGAGA, JERING TERUNG PIPIT, BENDI, JANTUNG PISANG, PUCUK UBI, TENGGEK BURUNG, DAUN GAJUS (10 MACAM) 2 TYPES OF WESTERN SALAD AND MESCLUN MIXED KEROPOK KEROPOK UDANG, KEROPOK IKAN, PAPADUM, KEROPOK SAYUR, KEROPOK MALINJA, REMPEYEK IKAN MASIN IKAN KURAU, IKAN TENGGIRI, BULU AYAM, GELAMA, KEMBUNG, TALANG, TELUR MASIN JERUK JERUK BETIK, MANGGA, SENGKUANG, KEDONGDONG, CERMAI, SALAK, KELUBI, JAMBU BATU SAMBAL AND DRESSING SAMBAL BELACAN, CILI KICAP, BUDU, CINCALUK, AIR ASSAM, SAMBAL TEMPOYAK, SAMBAL MANGGA, SAMBAL NENAS, SAMBAL BACANG, PICKLE LEMON, PICKLE MIXED VEGE, 1000 ISLAND, FRENCH DAN ITALIAN DRESSING SAMPINGAN ACAR RAMPAI, ACAR BUAH, PAJERI NENAS, TAUHU SUMBAT, SAMBAL TEMPEH & KACANG PULUT KUNING,LEMANG, KETUPAT,UBI & KELEDEK REBUS, SERUNDING AYAM & DAGING, RENDANG AYAM,RENDANG DAGING,IKAN MASIN,SAMBAL TUMIS IKAN BILIS HIDANGAN PANAS NASI PUTIH LOH SEE FUN GORENG FETUCINNI CARBPONARA AYAM SANTAN BERLAD DAGING GORENG KUNYIT DENGAN KACANG PANJANG & BAWANG KAMBING MASAK KARI UTARA FRIED LALA WITH BELACAN SAUCE FRIED FISH FILLET WITH TOM
Load more

Recommended publications
  • Evaluating Bahulu the Traditional Food: from the Perspective of Consumers
    International Food Research Journal 23(6): 2744-2751 (December 2016) Journal homepage: http://www.ifrj.upm.edu.my Evaluating bahulu the traditional food: From the perspective of consumers 1*Abdul Wahid, N. and 2Mudor, H. 1Graduate School of Business, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia 2Faculty of Communication Sciences, Prince of Songkla University, Pattani Campus 94000, Thailand Article history Abstract Received: 26 February 2015 Bahulu, a popular traditional food in Malaysia is produced mainly by the Small and Medium Received in revised form: Entrepreneurs (SMEs) who are often micro in size and function as both producers and sellers 22 February 2016 of the food in the marketplace. A problem usually faced by these enterprises is on matching Accepted: 3 March 2016 their bahulu offer with consumers’ preferences that eventually will lead to loss of sales volume, loss of customers and stunted business growth. This study attempts to find out how consumers evaluate bahulu using various aspects of the food product offer. A survey on 671 consumers Keywords from three different states in Malaysia (Penang, Perlis and Kedah) revealed that consumers in general prioritize the product aspect more than on how it is packaged, priced and branded. Traditional snack Overall, halal (label) is the most critical component expected by consumers, followed by Bahulu its color and softness (product), and manufacturer’s address (label). Interestingly, branding, Product attributes packaging and health aspect of the food were amongst the lowest ranked by consumers for this Malaysia product. Some similarities and slight differences in how each consumer group evaluates the bahulu components were also found.
    [Show full text]
  • Nasi Kandar’ Eating Patterns Among Patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R
    International Food Research Journal 20(4): 1789-1797 (2013) Journal homepage: http://www.ifrj.upm.edu.my A comparative study of ‘nasi kandar’ eating patterns among patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R. and 2Wan Nadiah, W.A. 1School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan 2School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang Article history Abstract Received: 11 January 2013 ‘Nasi kandar’ is defined as boiled white rice placed inside a wooden basket and carried on Received in revised form: the shoulder using a pole. The rice is served with a variety of pairing dishes that are usually 31 January 2013 fried, curried or boiled. The tradition of carrying rice and pairing dishes on the shoulder began Accepted: 4 February 2013 to die out in the 20th century as seller resorted to a more conventional way of selling ‘nasi kandar’. The ‘nasi kandar’ business in Malaysia has evolved from being sold as a street food Keywords into a multi-million dollar franchise business rivalling the fast food business. It is available 24 hours and enjoyed by Malaysians from all walks of life. This study aims to compare ‘nasi ‘Nasi kandar’ kandar’ eating pattern among patrons in the Klang Valley and Penang. Three hundred sets of Eating patterns questionnaires were answered and collected. Data from the questionnaires were analyzed in Pairing dishes PASW 18.0 using descriptive statistics and chi-square test for association. Klang Valley patrons (72%) would consume ‘nasi kandar’ once a week.
    [Show full text]
  • Khazanah Sajian Nusantara Buffet Dinner Menu a 2019
    Khazanah Sajian Nusantara Buffet Dinner Menu A 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Daging Salai Kerabu Suhun Kacang Gajus Kerabu Taugeh dan Sotong Kering Kerabu Suhun Dan Udang Tauhu Sambal Kering Berkacang Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng kan Bilis Petai & Paru Goreng Berlada Tempeh Goreng Sambal JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Sup pindang lautan – Pahang Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Rebung Muda - Kedah Masak Lemak Ayam – Negri Sembilan Gulai Ikan Tongkol - Terengganu Ketam Masak Lemak Nenas – Johor Gulai Nangka Muda & Ikan Bilis – Perlis Kacang Panjang goring hati - Selangor NASI KANDAR PENANG Ayam Hitam Manis Kurma Kambing Sambal Udang Kanavai Porial Milagu Podi Sambar MASAKAN ORIENTAL Nyonya Otak-Otak – Melaka Ketam masak
    [Show full text]
  • Maggi Goreng / Mee Goreng / Indo
    Mamak Mia Location & Competitor Details Developer Sime Darby The first shop facing main road. 1,000,000 cars monthly Opposite Columbia Hospital Next to Dominos Pizza Next to 99 Speedmart More than 100,000 populations In Bandar Bukit Raja, Klang (Mukim) Only 1 competitor smaller mamak nearby. Mamak Mia Shop Details Selling Tom Yam Seafood, Chicken Chop, Burger Besar, Spaghetti, Nasi Lemak, Ayam Berempah, Roti Canai, Thosai, Murtabak, Maggie Goreng, Nasi Goreng, Ayam Goreng Panas, Snacks, Ice Blended, Mocktails, Teh Tarik and many more. Located Bandar bukit raja, klang Halal certified by Jakim 50 tables (inside & outside) 40 x 70 Square Feets 8 Staffs (3 chefs, 1 drink maker, 3 servers, 1 dish washer) Mamak Mia Equipment in The Restaurant Everything is new and well maintained 2 x Deep Fryer 1 x Water Boiler. 3 x Stove 2 x Chiller 2 x Freezer 1 x Ventilation 3 x Griddle 2 x Nasi Kandar Bain Marie Mamak Mia Equipment in The Restaurant Everything is new and well maintained 1 x Projector Board 1 x Projector 2 x TV Mamak Mia Staff & Stocks & Supplier & Recipe Training Have Been Properly Conducted to Staffs Staffs have been trained to serve customers Staff have been trained to count stocks Supplier contact will be given Chef have been trained to cook all food & Make drinks Recipe will be given Stocks listing will be given Mamak Mia Social Media Constantly Promoting Our Restaurant on Facebook & Google Facebook Total1,000 likes, 738 comments Google business is ready MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food 15 Jenis Nasi Lemak 1 Jenis Pancake 25 Jenis Roti Canai 13 Jenis Thosai 4 Jenis Murtabak MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food Nasi Goreng Mamak 4 Jenis Nasi Goreng 4 Jenis Nasi Goreng Ayam 4 Jenis Nasi Goreng Ayam 10 Jenis Nasi Goreng Chicken Chop / Marryland / Beef Steak and banyak lagi.
    [Show full text]
  • Issn 0853- 2265
    ISSN 0853- JURNAL ONLINE WESTPHALIA, VOL.12, NO.2 (JULI-DESEMBER 2013) 2265 BUDAYA DAN BAHASA MELAYU: BUDAYA PEREKAT BANGSA-BANGSA ASIA TENGGARA Oleh Lies Widyawati Abstrak Sejarah kebudayaan Melayu mencakup dimensi dan wilayah geografis yang luas, dengan rentang masa yang panjang. Secara geografis, kawasan tersebut mencakup Indonesia, Singapura, Malaysia, Brunei, Filipina dan Thailand Selatan. Pada abad ke-7 M, orang Melayu bermigrasi dalam jumlah besar ke Madagaskar, sebuah pulau di benua Afrika. Sejak saat itu, kebudayaan Melayu juga berkembang di Madagaskar. Bahasa orang-orang keturunan Melayu di pulau ini banyak memiliki persamaan dengan bahasa Dayak Maanyan di Kalimantan. Ketika Syeikh Yusuf Tajul Khalwati diasingkan kolonial Belanda ke Tanjung Harapan (Afrika Selatan), ia bersama pengikutnya mengembangkan agama Islam dan budaya Melayu. Sejak saat itu, kebudayaan Melayu berkembang pula di Afrika Selatan. Kata Kunci: Budaya Melayu, Bahasa Melayu Pendahuluan Sepanjang perjalanan sejarahnya, banyak kerajaan yang telah berdiri di kawasan Melayu ini, yang tertua adalah Koying di Jambi (abad ke-3 M) dan Kutai di Kalimantan (abad ke-4 M). Tidak menutup kemungkinan, masih ada kerajaan yang berdiri lebih awal, namun belum ditemukan data sejarahnya. Setelah Koying dan Kutai, kerajaan Melayu lainnya muncul dan tenggelam silih berganti. Di antara kerajaan-kerajaan tersebut, ada yang hanya seluas kampung atau distrik kecil, namun ada pula yang berhasil menjadi imperium, seperti Sriwijaya di Sumatera, Indonesia. Secara kronologis, sebagian kerajaan
    [Show full text]
  • A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
    A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies
    [Show full text]
  • Introduction
    CHAPTER ONE INTRODUCTION 1.1 INTRODUCTION This study has been conducted at three Malay restaurants in Malaysia to investigate how restaurant customers experienced the factors that influence satisfaction in order to propose a conceptual framework of the customer satisfaction dining experience. The participants involved in the study were mainly restaurant customers to three Malay restaurants. Through the qualitative research method, comprising inductive analysis and multiple data collection techniques (i.e. in-depth interviews, observations and document) with a broad range of customers and insiders (restaurant manager and staff of restaurant front house department), a conceptual framework of the customer satisfaction dining experience was generated. The focus of discussion (Chapter 6) highlights the process and practices of customer dining experience, which in turns provides implications for restaurant management. This chapter contains of the academic context, overview of the study and outline of the thesis. 1.2 THE ACADEMIC CONTEXT The early 1970s saw the emergence of customer satisfaction as a legitimate field of inquiry (Barsky, 1992) and the volume of consumer satisfaction research had increased significantly during the previous four decades (Pettijohn et al., 1997). The issue of customer satisfaction has received great attention in consumer behaviour studies (Tam, 2000) and is one of the most valuable assets of a company (Gundersen et al., 1996). With regard to the food service industry, success in the industry depends on the delivery of superior quality, as well as the value and satisfaction of customers 1 (Oh, 2000). Most restaurateurs have realised the effect of customer satisfaction on customer loyalty for long-term business survival (Cho and Park, 2001), and have chosen to improve customer satisfaction in an attempt to achieve business goals (Sundaram et al., 1997).
    [Show full text]
  • Superstar Libra Chefs Scaled New Heights with 25 Awards at the 2Nd Penang International HALAL Chefs Challenge 2015
    PRESS RELEASE FOR IMMEDIATE RELEASE SuperStar Libra chefs scaled new heights with 25 Awards at the 2nd Penang International HALAL Chefs Challenge 2015 Penang (Malaysia), 11 February, 2015 – Star Cruises, the leading cruise line in Asia Pacific, is pleased to announce that the chefs of SuperStar Libra scaled to new heights at the 2nd Penang International HALAL Chefs Challenge 2015, winning a total of 25 awards, which include 1 Gold, 8 Silver, 11 Bronze and 5 diplomas. The three-day event was held from 30 January to 1 February 2015 at the Subterranean Penang International Convention & Exhibition Centre (sPICE), Penang, Malaysia. Led by Executive Chef Saifol Iskandar Ikhsan, a total of 11 chefs from SuperStar Libra participated in 15 of the 19 categories such as the Malay Traditional Ethnic Ketupat & Rendang Challenge, Mee Goreng Challenge, Laksa Malaysia, Traditional Nasi Lemak, Western Main Course I (Fish/ Seafood), Western Main Course II (Meat – Beef or Lamb, Poultry - Duck, Chicken & Game), Sweet Sensation, Fruit & Vegetable Carving, and many more. Mr. Chatuverdi Pradeep Mohan, the 31-year-old Chef De Partie of SuperStar Libra, won the gold medal in the Western Main Course I (Fish/ Seafood) Category. He impressed the judges with his masterfully crafted dish -- Spices Oven Baked Salmon with Tomato Chutney. The eight silver medals winners are Sous Chef Mr. Rashidi bin Mohd (Ketupat Palas Perempuan, rendang ayam samudera), Sous Chef Mr. Mohd Zulkifli bin Mohd Akhir (Seafood mousse, seared scallops and lobster claw/ Beef Medallion with goose liver and morel sauce & Burger Tuah), Chef de Partie Mr. Muhammad Quzair bin Ahmad (Pan seared snapper, green mussel and crab meat tempura & Chicken roulade Florentine), and 2nd Cook Nguyen Van Linh (Pan fried lobster, scallops and seafood mousse in saffron bisque & Trio of Duck: Pan fired duck breast, duck mousse, duck spring roll with pumpkin puree and tamarind juice).
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • LUNCH SPECIAL All$11.90 + $1 SOFT DRINK
    STIR-FRY NOODLE *With Seasonal Vegetables & Your Choice of Meats Pad Thai (Famous rice noodle stirfry) Oyster Pad Seew (Sweet Dark Soy) Cashew Drunken (Basil & Chili) Satay (peanut) LUNCH SPECIAL All$11.90 Tom Yum Noodle Soup Ginger Creamy Noodle Curry Soup Chili Paste + $1 SOFT DRINK CURRY Chili Jam (Thai soybean chili jam) SNACKS Tom Yum Prawn Crackers $2 (S), $4 (L) Green *Hot & Spicy famous curry with green chili paste, bamboo strip, seasonal Garlic & Pepper Roti Bread * $1.5 /ea vegetables and your choice of meats/veg Chili & Basil Spring rolls Veg / Pork / Beef * $1.2 /ea Red *Spicy curry with red chili paste, bamboo strip, seasonal vegetables and Cha (young green pepper, lesser ginger, basil & chili) Spring rolls Prawn / Duck * $2 /ea your choice of meats/veg Curry puff Veg / Beef * $1.5 /ea Panang Fish Cake * $1.5 /ea *Creamy Peanut Based Curry* No Vegetables RICE *Vegetarian Option Available Chicken Satay Skewer * $2 /ea Thai Style Fried rice Massamun Shrimp Cake $2.5 /ea Our Signature Sweet & Sour Creamy Coconut curry with slight taste of the Tom Yum Fried rice Chicken Wings (Large wing) $4.5 /ea spiciness and herbs; comes with potato & carrot, topped with cashew Chili & Basil Fried Rice nuts Chicken ribs wrapped Pandan leaves $8.9 (5 pcs) Yellow Green Curry Fried Rice Snacking Bears $12.90 Our Signature Creamy & Sweet Coconut curry; comes with onion, potato Pineapple Fried Rice *Springs rolls Pork (2), Vegetable (2), Vegetable Curry Puff (1), & carrot, topped with fried shallot Beef Curry Puff (1), Satay Skewer (2), Roti Bead (2) Spring Rolls Platter $11.90 SOUP YOUR CHOICE OF… & ADD ON *Vegetable (2), Pork (2), Prawn (2), Duck (2) Tom Yum (Spicy & Sour) Special Entrée Platter $15.90 VEGETARIAN & TOFU ……… INCLUDED Tom Jued (Clear non-spicy soup) *Spring rolls: vegetable (2), pork (2), prawn (2), and curry puff: CHICKEN / PORK / BEEF ……..
    [Show full text]
  • 60Honourees 10 Awards
    A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI.
    [Show full text]
  • KUIH BAHULU – Tak Payah Tunggu Hari Raya Oleh: Idris Bin Awab
    KUIH BAHULU – tak payah tunggu hari raya Oleh: Idris Bin Awab Suatu ketika dahulu untuk terdapat juga di pasaraya moden, dan menyediakan kuih bahulu sebagai anda boleh memilih pelbagai jenis bahulu juadah minum petang bersama seperti bahulu cermai, bahulu lapis atau keluarga mungkin sesuatu yang luar bahulu gulung. biasa bagi para suri rumah. Apa Bahulu secara tradisi yang dibuat tidaknya, untuk membuat kuih bahulu menggunakan resepi mudah seperti telur, atau disebut juga dengan nama baulu tepung gandum, gula pasir dan sedikit memerlukan masa yang panjang dan minyak masak atau minyak sapi. Suatu memenatkan untuk dilakukan. Biasanya ketika dahulu, ianya perlu disediakan kaum ibu hanya menunggu musim menggunakan peralatan tertentu seperti perayaan seperti Hari Raya untuk pasu, perencap telur dan dibakar membuatnya. menggunakan kayu api dan sabut. Masa yang diperlukan untuk menghasilkan kuih Tetapi kini makanan tradisional melayu tersebut tentunya lama dan memenatkan. yang sangat popular dan digemari ramai Kini peralatan moden telah mengambil alih ini boleh didapati pada bila-bila masa tugas tersebut dengan adanya alat sahaja. Pergi sahaja di pasar-pasar tani, pembancuh telur, ketuhar yang serba kedai-kedai runcit, pasar mini, malah moden lantas mampu mengeluarkan produk kuih bahulu dengan mudah dalam No. 12 RTP Kg Awah, Temerloh, Pahang kuantiti yang banyak. atau hubungi di talian 014-2938519 atau Puan Wahedah Abd Rahman dari Kg. 019-7969245. Awah, Temerloh, Pahang telah menghidu bisnes bahulu ini boleh mendatangkan pendapatan yang lumayan untuk keluarganya. Lantas pada tahun 2008, beliau telah mendaftarkan perniagaan penyediaan makanan seperti bahulu, rempeyek, kuih siput, kuih loyang, maruku serta pelbagai jenis biskut untuk dipasarkan di sekitar bandar Temerloh.
    [Show full text]