ISSUE 1 • 2010 Heritage Museum, Malacca
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Jplus June 14, 2015 Well Being
well BEING MEAT-FREE MUNCHIES ndonesia is not known for being the most to as dadar jagung and perkedel jagung. Vegetarians make vegetarian-friendly country. After all, most of sure to avoid bakwan undang (shrimp fritters). the nation’s popular dishes – soto ayam, rendang POPULAR, MOUTHWATERING Iand bakso, to name a few – are all meat-centric. SAYUR AsEM However, it is nothing if not a nation of diversity, It seems as though this clear soup is served at every VEGETARIAN SNACKS IN INDONESIA. including when it comes to culinary choices. restaurant, whether it’s in a fancy mall in Jakarta or on Contrary to popular belief, vegetarians in a street corner in Bali. What’s great about sayur asem is WORDS & PHOTOS JUSTINE LOPEZ Indonesia aren’t just limited to eating nasi that it’s made with a tamarind-based broth and it is rarely goreng kampung (village-style fried rice). prepared with any animal-based ingredients. It is the These vegetarian delights can be found most tamarind that gives this soup its signature sour flavor. everywhere, from street vendors to 5-star Sayur asem is often prepared with young jackfruit, green restaurants. They are not only meat-free but beans and corn on the cob and makes for a delicious and they are so delicious they can be enjoyed by healthy vegetarian meal. everyone, vegetarian or not. GADO-GADO BAKWAN JAGUNG This widespread Indonesian dish is the go-to food for These are not your run-of-the-mill corn vegetarians in Indonesia. It is made up of cooked veggies – fritters. -
Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken. -
For Review Only
For Review only Being Baba presents selected articles on Peranakan culture seen through the eyes of contributors to The Peranakan magazine over its 20-year history. Specially selected articles capture the essence of Peranakan culture — from its history, traditions, material culture and lifestyle to its rich cuisine, language and even theatre. Being Baba is richly illustrated with full-colour photographs and is the definitive compilation of all things Peranakan. • Explains the origins of customs and traditions • Provides insights into their beautiful artefacts and delicious cuisine • Collates articles from a rich archive that spans over 20 years • Features writers who are experts in their own specialised areas • Highlights the significant contributions of Peranakans The Peranakan is the official publication of The Peranakan Association SELECTED ARTICLES FROM THE PERANAKAN MaGAZINE Singapore (TPAS) which represents Peranakans or local-born Chinese also known as the Babas. They settled down in Southeast Asia many generations ago and assimilated the local customs and practices to create a unique culture of their own. Marshall Cavendish HISTORY/CULTURE ISBN 978-981-4677-18-9 Editions ,!7IJ8B4-ghhbij! For Review only SELECTED ARTICLES FROM THE PERANAKAN MaGAZINE For Review only SELECTED ARTICLES FROM THE PERANAKAN MaGAZINE For Review only CONTENTS Text and Photos Copyright © 2015 The Peranakan Association Singapore Message from the President, TPAS 8 Edited by Linda Chee Cover and layout design by Bernard Go Kwang Meng Preface 11 Published by -
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in -
STARTERS Bakwan Kepiting Soup Blue Swimmer Crab Chicken Tofu Balls, Tofu Puff, Bamboo Shoot, Rich Chicken Broth Boiled Over 4 Ho
STARTERS Bakwan Kepiting Soup $14 Blue Swimmer crab chicken tofu balls, tofu puff, bamboo shoot, rich chicken broth boiled over 4 hours – Individual Portion Ngoh Hiang $20 Minced free range pork, prawns, shiitake mushroom, water chestnut wrapped in beancurd skin, deep fried till crispy Snake River Farm Kurobuta Pork Neck $20 Satay Glazed with kicap manis, grilled and smoked over charcoal – 4 skewers Wing Bean Salad $18 Baby red radish, lemongrass, cashew nuts, prawns, fried anchovies, calamansi lime dressing CURRIES & BRAISES Chap Chye $22 Cabbage, black mushroom, pork belly, lily buds, black fungus, vermicelli braised in rich prawn and pork stock, fatt choy Chef’s Mum’s Chicken Curry $26 My mum’s signature, a must have at every family special occasion, Toh Thye San Chicken cooked with potato, kaffir lime leaf Margaret River Short Ribs Beef Rendang $42 Dry caramelized coconut curry with spices and turmeric leaf garnished with serunding Aunt Caroline’s Babi Buah Keluak $30 Slow cooked Free- range Borrowdale Pork soft bone with an aromatic and intense “poisonous” black nut gravy Blue Swimmer Crab Curry $38 A Candlenut signature, turmeric, galangal, coconut milk, kaffir lime leaf Ikan Assam Pedas $30 Kühlbarra Barramundi fillet cooked in a spicy tangy gravy with okra, brinjal, honey pineapple, laksa leaf, torch ginger flower All prices subject to 10% service charge and prevailing government taxes CHARCOAL GRILL & CHINESE WOK Sambal “Four Heavenly Kings” $22 Baby okra, brinjal, long beans and kang kong wok fried with sambal and dried shrimp, -
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur -
Meningkatkan Keterampilan Pembuatan Keripik Singkong Rasa
e-isssn : 2655- 0865 Email : [email protected] Online: https://jurnal.ranahresearch.com. Meningkatkan Keterampilan Pembuatan Keripik Singkong Rasa Jagung Bakar Melalui Metode Latihan Bagi Anak Tunagrahita Ringan (Penelitian Tindakan Kelas Di SLB Peduli Anak Nagari Kabupaten 50 Kota) Hilma1, Jon Efendi2 12Universitas Negeri Padang, Indonesia. KATA KUNCI ABSTRAK Anak Tunagrahita, Keripik Latar belakang dari dari penelitian ini ialah dilatar Singkong Rasa Jagung Bakar. belakangi oleh permasalahan yang ditemukan di SLB Peduli Anak Nagari Kabupaten 50 Kota terhadap anak tunagrahita ringan kelas VII. Guru dalam proses pembelajaran tata boga dengan cara ceramah dan kurangnya bimbingan serta KORESPONDEN motivasi pada masing-masing siswa. Dalam proses No. Telepon: pembelajaran tidak terstruktur sehingga membuat siswa tidak bersemangat serta tidak paham. Untuk mengatasi +6287828140787 masalah tersebut, peneliti menggunakan metode latihan yang bertujuan untuk meningkatkan kemampuan siswa dalam E-mail: proses pembuatan keripik singkong rasa jagung bakar pada [email protected] anak tunagrahita ringan kelas VII. [email protected] Metode penelitian yang digunakan dalam penelitian ini adalah metode penelitian tindakan kelas yang terdiri dari II siklus. Setiap siklus terdiri dari empat kali pertemuan tatap muka dengan alokasi waktu 40 menit. Setiap pembelajaran dilakukan evaluasi untuk mengetahui tingkat kemampuan siswa dan memperbaiki proses pembelajaran. Siklus dalam penelitian ini dilakukan dalam beberapa proses yaitu proses perencanaan, proses pelaksanaan tindakan, proses pengamatan, dan proses refleksi. Observasi, dokumentasi dan tes merupakan teknik pengumpulan data yang dilaksanakan dalam proses penelitian ini. Hasil dari penelitian ini menunjukkan bahwa proses keterampilan pembuatan keripik singkong rasa jagung bakar melalui metode latihan bagi anak tunagrahita ringan kelas VII meningkat. Berdasarkan hasil analisis kemampuan siswa siklus I menunjukkan bahwa kemampuan siswa JC dengan kemampuan awal memperoleh skor 20% dan kemampuan akhir memperoleh skor 66,7%. -
A La Carte Menu Indonesian Pastry with Meatragout Lumpia With
A la Carte menu Starters Risolles € 5,25 Indonesian pastry with meatragout Lumpia Medan € 6,75 Lumpia with shrimp-filling Lumpia Semarang € 6,25 Traditional Indonesian springrolls Udang Gala € 11,25 Half lobster in an exotic sauce Asinan Laut € 11,75 Seafood salad with a sweet spicy dressing Pangsit Goreng € 6,75 Crispy wantan filled with spicy minced meat Bakwan € 7,75 Shrimp fritter with vegetables Crispy-Mix € 9,25 A combination of a springroll, crispy wantan and a pastryroll Soup Soto Ajam € 6,00 The classical Indonesian chicken broth Sup Jagung Kepiting € 7,75 A sweet corn soup with crab meat Sup Baso Ikan € 7,00 Soup with fishballs tofu and spring onions Pangsit Kuah € 7,25 A traditional wantansoup with Chinese cabbage Sup Pelangi € 7,00 A traditional wantansoup with Chinese cabbage Saté's Saté Babi € 6,50 Skewered pork with a peanut dressing Saté Ajam € 7,00 Skewered chicken with a peanut dressing Saté Manis € 8,00 Sweet skewered beef with soya sauce Saté Udang € 12,00 Skewered shrimps with soya sauce Saté Domba € 8,50 Skewered lamb Saté Mixed € 12,50 A selection of several saté’s Seafood Cah Udang Kacang Panjang € 12,00 Fried shrimps with longbeans in a delicious oyster sauce Ikan Asem Manis € 18,50 Catfish in a sweet and sour saffron sauce Udang Asem Manis € 22,00 Sweet and sour shrimps Lautan Cinta € 24,50 Scallops and prawns in a delicious curry sauce Ikan Pepesan € 20,75 Typical Indonesian spicy fish steamed in a bananaleaf Udang Rica € 22,25 Fried praws in a spicy sauce of fresh peppers and garlic Udang Kare € 22,25 Fried -
STARTERS Bakwan Kepiting Soup Blue Swimmer Crab Chicken Tofu
STARTERS Bakwan Kepiting Soup $14 Blue Swimmer crab chicken tofu balls, tofu puff, bamboo shoot, rich chicken broth boiled over 4 hours – Individual Portion Ngoh Hiang $20 Minced free range pork, prawns, shiitake mushroom, water chestnut wrapped in beancurd skin, deep fried till crispy Snake River Farm Kurobuta Pork Neck $20 Satay Glazed with kicap manis, grilled and smoked over charcoal – 4 skewers Wing Bean Salad $20 Baby red radish, lemongrass, cashew nuts, prawns, fried anchovies, calamansi lime dressing CURRIES & BRAISES Chap Chye $22 Cabbage, black mushroom, pork belly, lily buds, black fungus, vermicelli braised in rich prawn and pork stock Chef’s Mum’s Chicken Curry $26 My mum’s signature, a must have at every family special occasion, Toh Thye San Chicken cooked with potato, kaffir lime leaf Westholme Wagyu Beef Rib Rendang $38 Dry caramelised coconut curry with spices and turmeric leaf garnished with serunding Aunt Caroline’s Babi Buah Keluak $32 Slow cooked Free- range Borrowdale Pork soft bone with an aromatic and intense “poisonous” black nut gravy Blue Swimmer Crab Curry $42 A Candlenut signature, turmeric, galangal, coconut milk, kaffir lime leaf Ikan Assam Pedas $30 Kühlbarra Barramundi fillet cooked in a spicy tangy gravy with okra, brinjal, honey pineapple, laksa leaf, torch ginger flower All prices subject to 10% service charge and prevailing government taxes CHARCOAL GRILL & CHINESE WOK Sambal “Four Heavenly Kings” $24 Baby okra, brinjal, long beans and kang kong wok fried with sambal and dried shrimp, sprinkled with -
Menu Kayumanis Seaside Indonesian Intimate Bistro with Image.Indd
Kayumanis Seasidestylish Indonesian Sanur bistro Sindhu Beach, Sanur Bali, Indonesia 62 361 6200 777 Kayumanis Seaside Sanur @kayumanisseasidesanur Indonesian Appetizer TUNA JERUNGGA seared tuna with fresh pamelo, tamarind sauce, crispy garlic and water cress Rp 55.000 GADO-GADO GULUNG assorted steamed vegetables rolls, fried tofu, bean curd, potato, tomato, boil egg, crackers with peanut sauce Rp 45.000 UDANG SAMBAL MATAH Grilled prawn tossed with lemon grass chili sauce and fresh local salad Rp 55.000 RANJUNGAN SERANGAN crispy crab soft shell salad with water cress, roasted capsicum, sweet cord and sweet chili dressing Rp 60.000 All prices are subject to 16.6 % government tax and service charge Soup SOP BUNTUT Indonesian traditional oxtail soup with green bean, potato, tomato, celery and crispy emping Rp 65.000 SOTO AYAM Indonesian favorite chicken soup with glass noodles, shredded chicken, tomato, celery, boil egg and crispy potato Rp 55.000 BAKWAN SURABAYA Surabaya style beef ball soup with beef rib, glass noodles, siomay, tofu, celery and crispy shallot Rp 40.000 SEAFOOD SEGARA ENING Balinese seafood soup with cucumber, tomato and basil Rp 55.000 SOUP BALUNG JUKUT JEPANG pork ribs soup with squash vegetables , tomato and crispy shallot Rp 40.000 All prices are subject to 16.6 % government tax and service charge Salad CLASIC CAESAR SALAD Crunchy baby romaine, with smoked chicken, eggs, shave parmesan, crispy bacon, baguette crouton and caezar dressing Rp 65.000 GRILLED NICOISE TUNA vegetables salad with seared tuna, boil egg, olive -
Drinks Cold Drinks Side Dish Hot Drinks
WWW.JIMBARAN.COM.AU DDDrrrriiiiiinnnkkkssss Cooollllllddd DDDrrrriiiiiinnnkkkssss Hoootttttt DDDrrrriiiiiinnnkkkssss Soft Drink 3.60 Hot Tea 3.30 (Coke / Diet / Zero ) Indonesian Traditional Jasmine Tea ( Fanta / Lemonade) Chamomile Tea Peppermint Tea Mineral Water 3.60 Sparkling Water Hepburn 275ml 3.60 Coffee 4.00 Sparkling Water Hepburn 500ml 4.80 Cappuccino Ice tea 3.80 Long Black (Lemon Lime/Peach) Espresso Sparkling Blood Orange 3.60 Latte Sparkling Pink Grape Fruit 3.60 Flat White Sparkling Lemon 3.60 Indonesian Black Coffee Sparkling Orange Passion Fruit 3.60 Ginger Beer 4.50 Apple Cider 4.50 Lemon, Lime, Bitters 4.50 Ice Coffee 5.00 Corkage 2.00 Cakeage 3.00 Siiiiiidddeeee DDDiiiiiisssshhh SD1. Sambel Ulek 7.70 Fresh chili and shrimp paste sauce SD2. Emping / Melinjo / Belinjo 7.00 Bitter nuts / gnetum gnemon crackers SD3. Krupuk Udang (4 pcs) 7.70 Deep fried prawn crackers SD4. Krupuk Bawang 4.00 Deep fried garlic crackers SD5. Sambel Matah 7.70 Fresh chili, shrimp paste, shallot, tomato, sugar and lemon juice sauce SD6. Nasi Putih 3.00 Steamed rice per person WWW.JIMBARAN.COM.AU Spppeeeeccciiiiiiaaallllll Rempeyek 7.00 Deep fried crackers with peanut Pangsit Kuah (8 Pcs) 10.90 Clear soup with prawn and pork wonton Pangsit Goreng (8 Pcs) 10.90 Fried prawn and pork wonton Pangsit Cah 13.90 Stir fried prawn and pork wonton with vegetables Pork Knuckle Stew 17.90 Stew with carrot, celery and shallots served with fried onion Pepes Oncom 8.90 Soybean and spices wrapped in banana leaves, steamed and grilled Semur Sapi 16.90 Traditional -
INDOCAFE Signature Kueh Pie Tee INDOCAFE Otah Klasik STARTER
Welcome to INDOCAFE – the white house. Experience a dining experience steeped in Straits Peranakan culture, showcasing modern Peranakan cuisine and fine coffee appreciation amidst the lush quiet of Scotts Road. Embrace the culinary and cultural delights to your heart’s content with INDOCAFE – the white house, a delightfully unique gem in the heart of Singapore. INDOCAFE Signature Kueh Pie Tee INDOCAFE Otah Klasik STARTER Chef’s Recommendation INDOCAFE SIGNATURE KUEH PIE TEE Crispy 'Top Hat' pastry cups filled with shredded turnip, served with prawns, crabmeat and homemade chili dip 18 NGOH HIANG Ngoh Hiang Crispy homemade five-spiced pork meat roll wrapped in soy bean curd skin and deep fried 16 Kiam Hu Tao Pok Chef’s Recommendation INDOCAFE OTAH KLASIK Delicately steamed 'Chawanmushi' egg custard with fish fillet, seasoned with coconut milk and our special blend of herb and spices 12 KIAM HU TAO POK Soft tofu stuffed with salted fish, minced pork and topped with tobiko roe 9 Organic Ayam Buah Keluak Hee Peow Tng SOUP Chye Buey Tng HEE PEOW TNG Fish maw soup with homemade prawn balls, pig tripe and cabbage (Serves 1-2 Persons) 12 CHYE BUEY TNG Salted vegetable soup with roasted pork belly and green mustard (Serves 1-2 Persons) 12 POULTRY Chef’s Recommendation ORGANIC AYAM BUAH KELUAK All-time Peranakan favourite braised organic chicken with black nut and exotic spices 24 KARI KAPITAN Organic chicken braised in authentic Nyonya curry 21 Kari Kapitan INCHI KABIN Deep fried Organic chicken marinated in blue ginger and lemongrass rempah paste