Big Apple Restaurant Level 14 Bazaar Ramadhan 2018 (Revised)

Total Page:16

File Type:pdf, Size:1020Kb

Big Apple Restaurant Level 14 Bazaar Ramadhan 2018 (Revised) BIG APPLE RESTAURANT LEVEL 14 BAZAAR RAMADHAN 2018 (REVISED) MENU 1 PEMBUKA SELERA ULAM ULAM - CB Assorted Ulam ulam Melayu with Sambal Belacan, Budu, Cincaluk, Sambal Tempoyak, Cili Padi Kicap ANEKA KERABU SERTA IKAN MASIN - CB Kerabu Taugeh dan pegaga, Kerabu Kacang Botol, Kerabu Daun Selom, Kerabu Pucuk Paku, Kerabu Ayam, Ikan Masin Sepat, Ikan Masin Bulu Ayam Telur Masin, Paru-Paru Berlada Pedal Hati Ayam Masak Cili, Tempeh , Acar Buah, Acar Rampai dan Jelatah OH! JERUKKK -CB Jeruk Kelubi, Jeruk Kedondong, Jeruk Betik, Jeruk Cermai, Buah Pala, Jeruk Mangga Telur, Jeruk Mangga Kuning, Jeruk Anggur Hijau GARDEN GREEN - BA Romaine Lettuce, Red Coral Lettuce and Crispy Iceberg Lettuce Tomato Cherry, Black Olive, Red Radish, Onion, Cucumber Dice, Crouton Dressing: Thousand Island, French dressing, Italian Dressing, Olive Oil INTERNATIONAL APPETIZER Semi – Dried Tomato and Mozzarella Salad with Basil Corn Relish- CB Cajun Squid Flower and Soba Noodle Salad- CB Smoked Fish with Grill Zucchini Salad, Mixed Capsicum and Beef Salad- CB Asparagus with Turkey Ham and Pineapple Salsa- CB Thai Glass Noodle, Thai Beef Salad, Yam Mamuang (Young Mango Salad), Thai Chicken Salad - BA Hummus, Tabboleh, Warak Enab, Foul Madamas - BA Chickpeas Spicy Salad – BA, Tauhu cub Indian Salad -BA SEAFOOD ON ICE- CB !1 Green Mussel, Tiger Prawn, Crabstick Lemon Wedges, Cocktail Sauce, Shallot Vinaigrette and Lime Cilantro Vinaigrette MENU 1 BUBUR LAMBUK UDANG With fried shallots, spring onion, leaf soup, slice bird chili MALAY MAIN DISHES Itik Salai Masak Lemak- MB Daging Dendeng - MB Ayam Masak Lada Hitam - MB Kambing Masak Merah - MB Ikan Sambal- MB Labu Masak Lemak Cili Padi - MB Kailan Ikan Masin - MB Nasi Tomato - MB Nasi Putih - BA INTERNATIONAL FAVOURITES Stir Fried Crab with Basil Leaf (Pou Pas Pang Ka Ri) -BA Lebanese Chicken Tagine- BA Indian Style lamb Masala - BA Vegetable Jelfrezi -BA Salmon Roll Filled with Seafood Mousse on Creamed Spinach - WB Mini Beef Steak with Mushroom Ragout - WB Fried Mussel with Chili and Hot Bean Sauce - CB Stir Fried Tiger Prawns with Salted Egg Yolks and Oats - CB Nasi Putih - BA !2 DESSERT – MENU 1 Seasonal Fresh Fruits Assorted malay kuih and malay cookies Mango Charlotte, Pandan Chiffon Cheese Cake, Chocolate Brownies, Fruit Flan, Mixed Berry Panna Cotta, Agar – Agar santan dan kacang hijau, Apple Crumble Pie, Coconut Banana Tart , Fresh Berry Almond Financier Cake, Pudding Caramel Red Velvet Cake Selection of Dates CHOCOLATE FOUNTAIN with Fruit Skewer and Assorted Marshmallow FROM THE CHAFINGDISH Bubur cha cha Thai Pumpkin in Coconut Cream Bread and Butter Pudding with Apricot ICE CREAM Oreo, Peppermint, Strawberry Ice Cream Potong AIS KACANG AND CENDOL WITH CONDIMENTS Red Bean, Sweet Corn, Cendol, Cincau, Agar-agar, Cocktail Jelly, Peach, Longan, Kelapa Laut, Buah Pala Kering, Halwa kundur, Pear, Nata de Coco, Buah Kabung, Kacang Tumbuk, Kacang Panggang, Susu Pekat, Susu Cair, Gula Melaka, Sirap Rose, Chocolate Sauce DAILY REFRESHING DRINK Air Sirap Selasih / Air Soya Bean Cincau Air Asam Boi / Air Bandung Sprite Air Mata Kucing / Air Jagung !3 Air Tebu Teh Tarik Nescafe Tarik Kopi atau Teh FROM THE BAZZAR – MENU 1 STALL 1 “KEDAH” SPECIAL KARI KEPALA IKAN -MB STALL 2 ROASTED WHOLE LAMB-WB With Briyani Rice, Boiled egg and Rosemary Sauce STALL 3 CHICKEN SHAWARMA With condiments -BA STALL 4 MURTABAK (Chicken or Beef) -BA ROTI BOOM With Chicken Curry dan Dhall - BA STALL 5 ROTI JOHN Chicken and condiments –WB STALL 6 JEMPUT JEMPUT- BA Cucur Kodok, Cucur Manis, Cucur Udang, Cucur Jagung STALL 7 AIS KACANG & ICE CREAM -PK STALL 8 SEASONAL FRESH FRUITS -BA !4 STALL 9 PIZZA -BA Pizza Chicken Satay, Piza Beef Pepperoni and Pizza Mushroom, olives and tomato STALL 10 DURIAN DELIGHT DURIAN DELIGHT Durian Cake Waffle , Pancake -BA & Durian Paste -MB FROM THE BAZAR – MENU 1 STALL 11 NASI LEMAK, LOBSTER STALL 12 UNCLE BAKRI FRIED CHICKEN -BK With secret marination STALL 13 IKAN BAKAR & OTAK-OTAK - MB Ikan keli, Ikan cencaru, ikan Ayam, Ikan kembong with traditional Dip STALL 14 WOW-SOUP EKOR STALL 15 LEMANG -CB Served With Rendang Ayam, Rendang daging -MB And Serunding Ayam -CB STALL 16 SATAY Chicken and Beef satay -BA With Traditional Condiments -MB !5 STALL 17 PASTA Spaghetti or Penne -BA With Tomato, Cream sauce and condiments STALL 18 Prawn Mee With condiments BIG APPLE RESTAURANT LEVEL 14 BAZAAR RAMADHAN 2018 (REVISED) MENU 2 PEMBUKA SELERA ULAM ULAM - CB Assorted Ulam ulam Melayu with Sambal Belacan, Budu, Cincaluk, Sambal Tempoyak, Cili Padi Kicap ANEKA KERABU SERTA IKAN MASIN - CB Kerabu Taugeh dan pegaga, Kerabu Kacang Botol, Kerabu Daun Selom, Kerabu Pucuk Paku, Kerabu Ayam, Ikan Masin Sepat, Ikan Masin Bulu Ayam Telur Masin, Paru-Paru Berlada Pedal Hati Ayam Masak Cili, Tempeh , Acar Buah, Acar Rampai dan Jelatah OH! JERUKKK -CB Jeruk Kelubi, Jeruk Kedondong, Jeruk Betik, Jeruk Cermai, Buah Pala, Jeruk Mangga Telur, Jeruk Mangga Kuning, Jeruk Anggur Hijau GARDEN GREEN - BA Romaine Lettuce, Red Coral Lettuce and Crispy Iceberg Lettuce Tomato Cherry, Black Olive, Red Radish, Onion, Cucumber Dice, Crouton Dressing: Thousand Island, French dressing, Italian Dressing, Olive Oil !6 INTERNATIONAL APPETIZER Marinated green beans with olives, Tomato and Feta salad Tuna flakes with shaved fennel, French bean salad with smoked chicken Panzanella of tomato, Mozzarella and crispy bread Prawn Cocktail in Papaya Boat Lamb salad with mint and chick peas Yam Kai Dao (Thai Egg Salad), Som tam Pon Lamai (Thai Fruit Salad), Yam Mamuang (Young Mango Salad), Thai Chicken Feet Salad - BA Hummus, Tabboleh, Foul Madamas – BA Chickpeas Spicy Salad – BA, Tauhu cub Indian Salad SEAFOOD ON ICE- CB Green Mussel, Tiger Prawn, Crabstick Lemon Wedges, Cocktail Sauce, Shallot Vinaigrette and Lime Cilantro Vinaigrette MENU 2 BUBUR LAMBUK AYAM With fried shallots, spring onion, leaf soup, slice bird chili MALAY MAIN DISHES Udang Sambal Petai- MB Daging Masak Hitam- MB Ayam Kalio - MB Tenggiri Masak Berlada - MB Ayam Masak Ros - MB Rebung Lemak Putih Udang Kering- MB Peria Goreng dengan Telur - MB Nasi Planta- MB Nasi Putih - BA INTERNATIONAL FAVOURITES Baked Chicken With Dried Fruits And Arabic Marination - Signature BA Thai Style Stir Fried Asparagus With Salted Egg & oyster Sauce- BA Aloo Ghobi- BA Squid Paratel -BA Honey Glazed Duck Breast with Mango Salsa and Sauté Potato- WB Grilled Seabass with Teriyaki Sauce- WB !7 Stir Fried Beef with Ginger and Spring Onion- CB Stir Fried Green Mussel with “Kam Hiong” Sauce - CB Nasi Putih - BA DESSERT – MENU 2 Fresh Seasonal Fruits Assorted Malay Kuih & Malay Cookies Fruits Cocktail in Mango Syrup, sago Gula melaka, Peach Chocolate cake, Coffee Butter Cream& Oreo Cookie Cake, Chocolate Hazelnut Mousse, Ainese Seed Cream Brulee, Agar –Agar Pandan, Ivory and Pistachio Profiteroles, Coconut and Chocolate Roll, Fruits Cake Selection of Dates CHOCOLATE FOUNTAIN with Fruit Skewer and Assorted Marshmallow FROM THE CHAFINGDISH Bubur kacang Hijau Bread and Butter Pudding Mango – Pineapple Crumble ICE CREAM Vanilla, Yam, and Chocolate Ice Cream Potong !8 AIS KACANG AND CENDOL WITH CONDIMENTS Red Bean, Sweet Corn, Cendol, Cincau, Agar-agar, Cocktail Jelly, Peach, Longan, Kelapa Laut, Buah Pala Kering, Halwa kundur, Pear, Nata de Coco, Buah Kabung, Kacang Tumbuk, Kacang Panggang, Susu Pekat, Susu Cair, Gula Melaka, Sirap Rose, Chocolate Sauce DAILY REFRESHING DRINK Air Sirap Selasih / Air Soya Bean Cincau Air Asam Boi / Air Bandung Sprite Air Mata Kucing / Air Jagung Air Tebu Teh Tarik Nescafe Tarik Kopi atau Teh FROM THE BAZZAR – MENU 2 STALL 1 “KEDAH” SPECIAL KARI KEPALA IKAN -MB STALL 2 ROASTED WHOLE LAMB-WB With Briyani Rice, Boiled egg and Rosemary Sauce STALL 3 GORENG PISANG CHEESE - BA With Chocolate sauce STALL 4 MURTABAK (Chicken or Beef) -BA ROTI BOOM With Fish Curry dan Dhall - BA !9 STALL 5 ROTI JOHN Chicken And Condiments–WB STALL 6 JEMPUT JEMPUT- BA Cucur Kodok, Cucur Manis, Cucur Udang, Cucur Jagung STALL 7 AIS KACANG & ICE CREAM -PK STALL 8 SEASONAL FRESH FRUITS -BA STALL 9 PIZZA -BA Pizza Chicken Satay, Pizza Beef Peperoni Pizza Mushroom, olives and tomato STALL 10 DURIAN DELIGHT DURIAN DELIGHT Durian Cake Waffle , Pancake & Durian Paste FROM THE BAZZAR -MENU 2 STALL 11 POPIAH BASAH-BA STALL 12 UNCLE BAKRI FRIED CHICKEN -BK With secret marination STALL 13 IKAN BAKAR & OTAK-OTAK -MB Ikan keli, Ikan cencaru, ikan Ayam, Ikan kembong with traditional Dip STALL 14 !10 LEMPENG -MB Lempeng Kelapa, Lempeng Biasa With sambal hijau STALL 15 LEMANG -CB Served With Rendang Ayam, Rendang daging -MB And Serunding Ayam -CB STALL 16 SATAY Chicken and Beef satay- BA With Traditional Condiments - MB STALL 17 PASTA Spaghetti or Penne -BA With Tomato, Cream sauce and condiments STALL 18 WOW-SOUP EKOR BIG APPLE RESTAURANT LEVEL 14 BAZAAR RAMADHAN 2018 (REVISED) MENU 3 PEMBUKA SELERA ULAM ULAM - CB Assorted Ulam ulam Melayu with Sambal Belacan, Budu, Cincaluk, Sambal Tempoyak, Cili Padi Kicap ANEKA KERABU SERTA IKAN MASIN - CB Kerabu Taugeh dan pegaga, Kerabu Kacang Botol, !11 Kerabu Daun Selom, Kerabu Pucuk Paku, Kerabu Ayam, Ikan Masin Sepat, Ikan Masin Bulu Ayam Telur Masin, Paru-Paru Berlada Pedal Hati Ayam Masak Cili, Tempeh , Acar Buah, Acar Rampai dan Jelatah OH! JERUKKK -CB Jeruk Kelubi, Jeruk Kedondong, Jeruk Betik, Jeruk Cermai, Buah Pala, Jeruk Mangga Telur, Jeruk Mangga Kuning, Jeruk Anggur Hijau GARDEN GREEN - BA Romaine Lettuce, Red Coral Lettuce and Crispy Iceberg Lettuce Tomato Cherry, Black Olive, Red Radish, Onion, Cucumber Dice, Crouton Dressing: Thousand Island, French dressing, Italian Dressing,
Recommended publications
  • Summer Camp 2021
    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
    [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]
  • Panzanella Salad
    Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
    [Show full text]
  • International Buffet Menu~1
    INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY
    [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]
  • Analisis Usaha Agroindustri Minuman Tradisional Kunyit Asam Di Paon Jamu (Curcuma Domestica Val
    Jurnal Rekayasa dan Manajemen Agroindustri ISSN : 2503-488X Vol. 8, No. 1, 9-17, Maret 2020 Analisis Usaha Agroindustri Minuman Tradisional Kunyit Asam di Paon Jamu (Curcuma domestica Val. – Tamarindus indica L.) Analysis of Agroindustry Business of Traditional Tamarind Turmeric in Paon Jamu (Curcuma domestica Val. – Tamarindus indica L.) Luh Putu Melia Dewi, Sri Mulyani*, I Ketut Satriawan PS Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801. Diterima 12 Agustus 2019 / Disetujui 29 Agustus 2019 ABSTRACT Paon Jamu traditional beverage business is one of the traditional beverage businesses in the Tanjung Benoa area. Judging from the development of his business, Paon Jamu is one of the businesses that have just been established including many similar traditional beverage businesses. This study aims to determine the financial feasibility of the tamarind turmeric beverage business, determine the added value generated, determine the feasibility of a tamarind turmeric beverage business if there is an increase in operational costs and a decrease in revenue using a sensitivity analysis. Tamarind turmeric beverage business is feasible to run, the Net Present Value result is Rp. 6.144.470 for 300 ml packaging. Internal Rate of Return of 13% for 300 ml packaging and 14% indicates that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 5 months for 300 ml packaging. The B / C ratio is 1,42 for 300 ml packages. The added value of the business of turmeric acid is the added value obtained is Rp.
    [Show full text]
  • Jamu Is a Traditional Indonesian Herbal Cure-All Elixir. There Are
    Jamu culturedliving.com.au Jamu is a traditional Indonesian herbal cure-all elixir. There are many recipes for Jamu but the majority of them contain turmeric, ginger, tamarind, lime or lemon juice and honey. It’s very simple to make so find a recipe you like the sound of and give it a try.Basically you either grate up the roots or blend with water in a food processor and then bring to the boil with water and simmer for around 20 minutes. Once cooled, add some lime/lemon juice and honey or coconut sugar, strain and bottle in flip top bottle. How you grate/prepare the roots will give different taste results. It’s recommended to use turmeric and ginger roots rather than dried powders. Optional additions/substitutions: black pepper, galangal, cinnamon, lemongrass, etc. Leave the bottles out at room temperature for a couple of days. If you have added honey it will begin to ferment spontaneously. Check the bottles daily and refrigerate when showing signs of fermentation – i.e. a slight hiss when you open the lid. You could also opt to add some liquid from a ginger bug which will speed up the fermentation. This could make the Jamu fairly fizzy depending on amounts of sugar/honey/ginger bug added. Personally, we prefer just the honey option as otherwise the drink may become overly fizzy. The Jamu will continue to ferment very slowly in the fridge. In order not to waste the ginger/turmeric/tamarind residue after straining, you can add some honey and keep the mixture in the fridge.
    [Show full text]
  • Asian Traditions of Wellness
    BACKGROUND PAPER Asian Traditions of Wellness Gerard Bodeker DISCLAIMER This background paper was prepared for the report Asian Development Outlook 2020 Update: Wellness in Worrying Times. It is made available here to communicate the results of the underlying research work with the least possible delay. The manuscript of this paper therefore has not been prepared in accordance with the procedures appropriate to formally-edited texts. The findings, interpretations, and conclusions expressed in this paper do not necessarily reflect the views of the Asian Development Bank (ADB), its Board of Governors, or the governments they represent. The ADB does not guarantee the accuracy of the data included in this document and accepts no responsibility for any consequence of their use. The mention of specific companies or products of manufacturers does not imply that they are endorsed or recommended by ADB in preference to others of a similar nature that are not mentioned. Any designation of or reference to a particular territory or geographic area, or use of the term “country” in this document, is not intended to make any judgments as to the legal or other status of any territory or area. Boundaries, colors, denominations, and other information shown on any map in this document do not imply any judgment on the part of the ADB concerning the legal status of any territory or the endorsement or acceptance of such boundaries. ASIAN TRADITIONS OF WELLNESS Gerard Bodeker, PhD Contents I. INTRODUCTION ..............................................................................................................................
    [Show full text]
  • Liquid Artist's Creations
    Jl. Pantai Balangan I no 1, Ungasan, Bali 80361 Indonesia Phone Number: +62 361 2005 388 LIQUID ARTIST’S CREATIONS ZERO BOOZIES THE JAMU 170 GINGERNAS 65 rum, jamu water, macadamia syrup, lime juice, bitters ginger, pineapple, lime juice, ginger ale REN RUJAK 170 PAPA COLADA 65 vodka, chilli syrup, cucumber syrup, mango juice, pineapple, coconut cream, hazelnut syrup lemon juice, egg white G-MOT 65 STMJ 170 strawberry, ginger, mint leaves, pineapple juice, ginger ale vodka, milk ginger pandan, coffee and caramel syrup BALANGAN 01 65 PELUNG 170 pineapple, lime juice, melon syrup, 7up gin, butterfly pea mix jack fruit syrup, lime juice, NATURAL CHILLED JUICE 50 fresh daily market juice, orange, pineapple, mango, apple tonic water FRESH CHILLED COCONUT 50 NYAME BRAYE 170 vodka, strawberry jam, apple syrup, cranberry juice, FRESH JUICE 65 based on availability lime juice, passion syrup BIU ULUWATU 170 rum, spiced syrup, homemade banana syrup, BEER & CIDER angostura bitters LOCAL BEERS bintang, bintang draught, bintang radler, prost 55 OUR SIGNATURE COCKTAILS bali hai 50 bucket of bintang (4 bottles) 200 BALI BAMBOO”ZLE” 170 spiced rum, lemongrass, ginger, mint leaves, IMPORTED BEER lime juice, gomme san miguel 60 san miguel light 60 KETUT’S LEMONADE 170 heineken 60 vodka, blueberry jam, lime juice, mint leaves, soda corona 90 BLOODY SCARRY MARRY 170 vodka, salt, pepper, tabasco red chilli sambal, tomato juice, CIDERS rimmed with Balinese sambal spiced salt strongbow golden apple 75 KINTAMANI ESPRESSO MARTINI 170 strongbow dark fruit 75 vodka, espresso, vanilla syrup JAMU CLASSY CLASSICS MANHATTAN 170 indonesian jamu is a unique system of traditional herbal medicine whiskey, sweet vermouth, angostura bitters that can be taken fresh everyday for both disease prevention and treatment of health problems.
    [Show full text]
  • Jw Marriott Parq Vancouver
    EVENT MENU JW MARRIOTT PARQ VANCOUVER 39 Smithe Street, Vancouver V6B 0R3 Canada +1 604-676-0888 TABLE OF CONTENTS EVENTS BY JW MEETINGS IMAGINED p. 3 PLATED BREAKFAST p. 4 JW Marriott sets the stage for BREAKFAST BUFFET p. 5-9 exceptional events, leading with our BREAKFAST ENHANCEMENTS p. 10 culinary expertise. Our team brings the SWEET AND SAVOURY BREAKS p. 11-13 art of food to life through demonstrations and storytelling, A LA CARTE COFFEE BREAK p. 14 infusing our menus with local flavor and PLATED LUNCH p. 15-17 personality. Every JW event is BUFFET LUNCH p. 18-23 thoughtfully designed to enhance the BOXED LUNCH p. 24 planner and attendee experience, showcasing our culinary talent with live RECEPTION p. 25-26 cooking and interactive moments PLATED DINNER p. 27-31 throughout the meeting experience. We BUFFET DINNER p. 32-36 are proud to offer fresh and crafted BUFFET DINNER ENHANCEMENTS p. 37-38 culinary creations that are unique and memorable. CUSTOM DINNER PACKAGE p. 39-45 BEVERAGE MENU p. 46-47 WINE LIST & BAR PACKAGES p. 48-49 EVENT SERVICES p. 50 GENERAL INFORMATION p. 51-52 2 MEETINGS IMAGINED EVERY MEETING HAS A PURPOSE. FIND YOURS TO CREATE A MORE IMPACTFUL AND INSPIRED MEETING. When the objective is to commemorate a milestone or accomplishment. CELEBRATE Showcase exceptional food and wine pairings that encourage your guests to indulge and leave them with lasting memories of the event. When the objective is to engage in a meaningful dialogue to reach a decision. DECIDE Select simple and light options that place focus on the discussion and do not distract.
    [Show full text]
  • THE LARDER SALADS MENU Salads Are Based Upon Serving 20 Guests – Feel Free to Contact for Suggested Amounts V = Vegan, G/F = Gluten Free Our Selection
    THE LARDER SALADS MENU Salads are based upon serving 20 guests – feel free to contact for suggested amounts V = vegan, g/f = Gluten free Our Selection Mixed garden salad with balsamic dressing – v, g/f Char-grilled vegetable with pesto vinaigrette – g/f Roma tomato with roasted Spanish onion & crushed olives – v, g/f Hot & sour hokkien noodle, bean sprouts, mint & coriander salad – v, g/f Classic ceasar salad with crunchy croutons, crisp bacon & shaved parmesan Cannelini beans with roasted peppers, rocket & basil – v, g/f Cocktail potatoes with mustard & chives – g/f Green beans with char-grilled capsicums & crumbled fetta – g/f Vine ripened tomato with boconcini, rocket & pesto - g/f Pasta salad with lentils, semi dry tomatoes, pesto & beans Asian shredded vegetable with glass noodles, sesame & coriander – v, g/f Couscous with roasted pumpkin, peppers, zucchini & mint - v Roasted chat potatoes with garlic & herb aioli – g/f Home style slaw of shredded red & white cabbage, carrot, toasted pecans, sour cream dressing – g/f Baby spinach with marinated mushrooms, beetroot, red onion & pea sprouts – v, g/f Green papaya salad with mint, coriander & roasted peanuts – v, g/f Greek style with tomato, cucumber, beans, olives, fetta & roasted Spanish onion – g/f Quinoa with beetroot, roasted sweet potato, shredded basil & cumin scented yoghurt – g/f Panzanella salad with vine ripened tomatoes, capsicums, cucumber, red onions, sourdough croutons & torn basil – v Mediterranean chick pea and roasted vegetable salad with baby spinach, semi dry tomatoes and mint – v, g/f $73.50- per bowl .
    [Show full text]
  • DNKHL Buffetten MEI 2019
    Mediterraan buffet 29,50 p.p. Gegrilde bloemkool met citroen Linzensalade met tomatenchutney Wortelsalade met oranjebloesemwater Fattoush – Libanese tomatensalade Ingelegde komkommer en radijs Baba Ganoush Tabouleh met olijven en sinaasappel Uit onderstaande vijf gerechten maakt u een keuze van drie: Makreel van de grill Kabeljauw in filodeeg met sesam Kikkererwten met geroosterde groenten en feta Lamsstoof met sinaasappel en kaneel Geroosterde kip met gerookte paprika Nagerecht: Amandel-sinaasappeltaart Buffetten – De Nieuwe KHL – mei 2019 1 Frans buffet 29,50 p.p. Gerookte eendenborst met lil gem, vijgen en walnotendressing Salade van witlof, roquefort en jambon de Paris Quiche Lorraine – Hartige taart met spek en ei Kipfricassee met rode wijnazijn en dragon Bouillabaisse met en van zeeduivel en mosselen Rosevalaardappels uit de oven met persilade Provençaalse ratatouille Nagerecht: Tarte tatin met vanille-ijs Buffetten – De Nieuwe KHL – mei 2019 2 Spaans buffet 29,50 p.p. Tortilla met peterselie en rode ui Paella met chorizo en mosselen Gambas al ajillo Gehaktballetjes in tomatensaus Inktvis met rivierkreeft, citroen en piment d’espelette Salade van groene asperges, zwarte olijven en manchego Geroosterde artisjokharten met salsa verde Patatas bravas Nagerecht: Bizcochos borrachos (luchtige cake met rum) Buffetten – De Nieuwe KHL – mei 2019 3 Italiaans buffet 29,50 p.p. Primi Fregolasalade (Sardijnse pastasoort) met groente uit het seizoen Gestoofde octopus in rode wijn en sinaasappel Gezouten ricotta met aubergine en amandel Polpettini - gehaktballetjes in tomatensaus Dorade van de grill Frittata - met spinazie en Parmezaan Courgettesalade met basilicum en pecorino Caponata – Siciliaanse zoetzure groente Panzanella – Toscaanse broodsalade Aardappels uit de oven met rozemarijn Nagerecht: Semi-freddo van citroen Een Italiaanse naam voor parfait (stilstaand ijs).
    [Show full text]