TEXT PRPI ABSTRACT BOOK.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

TEXT PRPI ABSTRACT BOOK.Pdf Universiti Putra Malaysia Press Serdang • 2012 © Universiti Putra Malaysia Press 2012 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission from Research Management Centre, Universiti Putra Malaysia and UPM Press. Perpustakaan Negara Malaysia Cataloguing-in-Publication Data Pameran Rekacipta, Penyelidikan dan Inovasi (2012 : Serdang, Selangor) PRPi 2012 : UPM’s research & innovation ISBN 978-967-344-290-4 1. Universiti Putra Malaysia--Research--Exhibitions. 2. Education, Higher--Research--Exhibitions. 3. Educational innovations--Research--Exhibitions. I. Judul. 378.00720595 Type face: Times New Roman PS Type size: 8/10.5 Page Layout: Ku Ida Mastura Ku Baharom Cover Design: Anuar Pairan Printed by Universiti Putra Malaysia Press 43400 UPM Serdang Selangor Darul Ehsan Tel: 03-89468851/89468854 Fax: 03-89416172 E-mail: [email protected] Contents Preface v Panel of Reviewers vii PRPI Abstracts 2012 Faculty of Agriculture .............................................................. 1 Faculty of Forestry .................................................................. 33 Faculty of Veterinary Medicine ................................................ 41 Faculty of Economics and Management .................................. 45 Faculty of Engineering ............................................................ 51 Faculty of Educational Studies ................................................ 65 Faculty of Science .................................................................. 73 Faculty of Food Science and Technology ................................. 103 Faculty of Human Ecology ...................................................... 125 Faculty of Modern Languages and Communication ................. 137 Faculty of Design and Architecture .......................................... 145 Faculty of Medicine and Health Sciences ................................ 157 Faculty of Computer Science and Information Technology ....... 165 Faculty of Biotechnology and Biomolecular Sciences .............. 185 Faculty of Environmental Studies ............................................ 193 Faculty of Agriculture and Food Sciences ................................ 199 Institute of Bioscience ............................................................ 205 Institute of Advanced Technology ............................................ 219 Institute of Gerontology ........................................................... 231 Institute for Mathematical Research ....................................... 239 Institute of Halal Products Research ....................................... 253 Institute of Agricultural and Food Policy Studies ...................... 263 Institute of Tropical Forestry and Forest Products .................... 267 Institute of Social Science Studies .......................................... 279 Institute of Tropical Agriculture ................................................ 285 Sports Academy ..................................................................... 301 Centre for Diagnostic Nuclear Imaging ................................... 305 Cancer Resources and Education Center ................................ 309 Malaysian Palm Oil Board ....................................................... 315 Malaysian Nuclear Agency ...................................................... 319 Universiti Teknologi MARA ...................................................... 323 Universiti Malaysia Perlis ........................................................ 329 Universiti Pertahanan Nasional Malaysia ................................. 333 Universiti Tenaga Nasional ..................................................... 337 Universiti Utara Malaysia ........................................................ 341 Universiti Tun Hussein Onn Malaysia ....................................... 345 Universiti Sains Islam Malaysia ............................................... 349 Preface UPM’s largest research exhibition, PRPI Malaysia will be held at its Main Hall, the Sultan Salahuddin Abdul Aziz Shah Cultural and Arts Centre from 17th to 19th July, 2012. Organised for the tenth time under the flagship of the university’s Office of Vice-Chancellor (Research and Innovation), this annual university level event has undergone major repositioning into a national event and has been aptly renamed as PRPI Malaysia. Carrying the theme,Channeling Innovation towards Wealth Creation and Societal Well-being, the PRPI Malaysia is all set to take UPM’s research and development initiatives to a whole new level. Featuring the works of UPM lecturers, research fellows, post-doctoral students, graduate students and research officers, all of whom have entered their research projects for the research invention competition that forms a key part of the exhibition, the PRPI Malaysia will also see participation from other higher learning institutions and research centres. Novel R&D and technological innovations with potential for commercialization form the highlight of the exhibition with the objective of creating the much needed awareness among the public and market sector of the university’s and nation’s growth and advancement in the R&D sector. It is hoped that the exhibition and its many competitions will project to the public the escalating quality of UPM’s prolific research outputs, and will serve as a benchmark for the university to participate in other exhibitions on national and international levels. At the same time, the exhibition is also seen as a means to fortify strategic relationship between the university and the community which can pave the path to answer the government’s call to consolidate efforts to spur high-income economy through the strengthening of the nation’s research, development and innovation activities. It is also hoped that through events such as this, stakeholders and industry players can be convinced to contribute towards research funds and commercialisation efforts. This book is a compilation of 315 research and innovation abstracts from UPM’s 26 faculties and centres as well as 8 other higher learning institutions and research centres which will be participating in the tenth Malaysian Invention, Research & Innovation Exhibition (PRPI Malaysia). The abstracts are divided into three research categories – Fundamental Research, Applied Research and Products/Innovations and encompass UPM’s 6 main research clusters; agriculture (57), food (37), forestry and environment (22), health (18), science, technology and engineering (119) and social science (47).The remaining 15 abstracts are from Universiti Utara Malaysia (2), Malaysia Palm Oil Board (1), Universiti Tun Hussien Onn Malaysia (1), Universiti Tenaga Nasional (1), Universiti Teknologi Mara (4), Universiti Malaysia Perlis (1), Malaysian Nuclear Agency (2), Universiti Pertahanan Nasional Malaysia (2) and Islam Malaysia Universiti Sains (1). It is our sincere hope that you benefit from the publication of this book, and find the content useful for your reference. The organising committee would also like to take this opportunity to express its appreciation of the panel of reviewers who have worked hard to identify, select and evaluate all the participations and arrive at the publication of this book. Without them, this book would not have materialized. Thank You. Assoc.Prof.Dr. Samsilah Roslan Research and Innovation Promotion Division Putra Science Park (PSP) Office of Deputy Vice Chancellor (Research and Innovation) Universiti Putra Malaysia vi Panel of Reviewers Assoc. Prof. Dr. Samsilah Roslan Prof. Dr. Aziz Arshad Assoc. Prof. Dr. Mohamed Zakaria Hussin Prof. Dr. Mohd Hair Bejo Assoc. Prof. Dr. Alias Radam Prof. Dr. Mohd Adzir Mahdi Prof. Dr. Zaidatol Akmaliah Lope Pihie Assoc. Prof. Dr. Abdul Halim Abdullah Prof. Dr. Son Radu Dr. Mariani Mansor Assoc. Prof. Dr. Nurdeng Deuraseh Assoc. Prof. Dr. Ezhar Tamam Assoc. Prof. Dr. Ain Nadzimah Abdullah Prof. Dr. Hashim Musa Prof. Dr. Chan Swee Heng Dr. Raja Ahmad Azmeer Raja Ahmad Effendi Prof. Dr. Zamberi Sekawi Assoc. Prof. Dr. Hamidah Ibrahim Prof. Dr. Raha Abdul Rahim Assoc. Prof. Dr. Zuriati Zulkarnian Prof. Dr. Mohamad Pauzi Zakaria Prof. Dr. Abdul Rahman Omar Prof. Dr. Robiah Yunus Assoc. Prof. Dr. Abdul Rashid Mohamed Shariff Assoc. Prof. Dr. Roziah Atan Dr. Ahmad Rizal Hj. Abd Rahman Dr. Ahmed Razman Abdul Latiff Prof. Dr. Tengku Aizan Hamid Prof. Dato’ Dr. Kamel Ariffin Mohd Atan Assoc. Prof. Dr. Mahendran Shitan Assoc. Prof. Dr. Zainidin Eshkurator Prof. Dr. Russly Abdul Rahman Assoc. Prof. Dr. Shuhaimi Mustafa Prof. Dr. Fatimah Mohamed Arshad Prof. Dr. Paridah Md. Tahir Assoc. Prof. Dr. Bahaman Abu Samad Prof. Dr. Zulkifli Idrus Prof. Dr. Muhammad Nazrul Hamin Abdullah viii FACULTY OF AGRICULTURE 3 Consumers’ Awareness and Consumption Intention Towards Green Foods Category: Applied Research (B) Dr Golnaz Rezai Phuah Kit Teng, Zainalabidin Mohamed and Mad Nasir Shamsudin Faculty of Agriculture [email protected] 03-89474899 Consumers’ food consumption patterns are changing rapidly. Consumers are becoming more concerned about the food they consume. They tend to consume food that is nutritious, healthy, safe and friendly to the environment and animals. Thus, the green concept is now steadily being disseminated among consumers in conjunction with the sustainability and conservation of agricultural development. Green foods refer to foods that
Recommended publications
  • LUNCH/DINNER Take a Journey Through Vivek Singh's
    LUNCH/DINNER Take a journey through Vivek Singh’s Mon - Fri Lunch 12noon - 3pm Dinner 5.30pm - Late Cinnamon Bazaar; Select a snack, chaat and some Bazaar plates with Sat - Sun Brunch 12noon - 4pm Dinner 5.30pm - Late sides to share. SNACKS BAZAAR PLATES Crisp Whitebait 6.25 Crab Bonda 7.50 Moily (df) (gf) Calcutta spiced crab and beetroot in chickpea batter (g)(d) Barley, Pomegranate & Broccoli 8.90 Masala Jaitoon Smoked raita, date & tamarind chutney (v) (d) 4.00 Kadhai spiced olives (v) (df) (gf) Indo-Chinese Chicken Wings 9.00 Garlic and soy sauce (n) (g) Tandoori Chicken Malai Tikka 11.25 Chicken Haleem Mace and cardamom (gf)(d) Masala sourdough toast 6.00 Paneer 65 12.00 Stir-fried with curry leaf and green chilli (v) (gf) (d) Chana Masala Hummus 11.00 Fenugreek scented nimki (v) 6.00 Pepper Fry Curry leaf and cracked black pepper fried shrimp (d) Kadhai Spiced ‘Bullet’ Chillies Double-cooked Pork Belly 12.50 Poppy seed gun powder (v) (df) (gf) 6.50 ‘Koorg’ style with curried yoghurt (d) (g) Lamb Galauti Kebab 9.75 Tapioca Chips Flaky saffron paratha (n) Green chilli mayonnaise (v) (gf) 5.75 Grilled Aubergine 9.75 Sesame peanut crumble, labna, toasted buckwheat (v) (gf) (n) (d) Lahore Style Kadhai Chicken Leg 12.75 Pickled root vegetables (gf) (d) CHAATS Tandoori Kentish Lamb Fillet 17.50 Mint chilli korma, masala cashew nut (n) (d) Papdi Chaat Rajasthani Lamb & Corn Curry 15.50 Crisp wheat, tangy tamarind, yoghurt and chickpea 5.75 Stir-fried greens (gf) (d) vermicelli (v) Lamb Roganjosh Shepherd’s Pie (gf) (d) 17.00 Vindaloo of
    [Show full text]
  • Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
    snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries
    [Show full text]
  • Spring & Summer Cocktail + Stations UP
    Spring & Summer Cocktail + Stations HORS D'OEUVRES SELECTION Explore our menu options. We will advise on staff, rentals, bar & other special requirements and provide a detailed estimate of the associated costs. Not what you're looking for? Let's chat... H O T Trout & ‘Nduja Tart | White Cheddar | Chive Crème Fraîche Duck Confit | Stone Fruit Whiskey BBQ Sauce in Edible Cone Crispy Pork Belly | Rapini Pistou | Cucumber Raita – Spoon GF Honey Balsamic Meat Balls (Beef) | Scallions GF DF Montreal Smoked Meat on Rye | Russian Dressing | Cornichon $1.10 Wild Mushroom | Salsa Verde | Smoked Gouda | Red Pepper Coulis on Flatbread V Mac & Cheese Croquettes | Green Ketchup V $2.40 Kimchi Corn Dogs | Honey Mustard Sauce $4.99 C O L D Solid chocolate made with milk MintC &H OrIaCngKe EChNim ichurri Shrimp GF DF M I N T Lime Cured Salmon | Pickled Mustard | Pea Blini Your classic + mint flavoring MFEI SAHT $2.40 Fogo Island Cod | Sorrel & Lemon Pesto on Buckwheat Biscuit GF Smoked Salmon | Salmon Caviar | Chervil on Tarragon Shortbread Dark chocolate, cinnamon + $5.10 Chicken | Asparagus Salad in Savoury Cup chilies from Belgium Seared Beef | Ramp Relish | Black Garlic Aioli – Spoon GF Compressed Cucumber | Sumac Shallots | Beet Molasses on Radish V E G E T A R I A N RhubEarGb &E RTicAotRta IMAouNsse | Pickled Rhubarb | Chive on spoon GF V RiceF PIaSpeHr R olls | Thai Basil | Sake & Shishito Pepper Relish | Pickled Vegetables Vegan GF C H O C O C H I L L E R $4.00 S T A T I O N S E L E C T I O N S Grilled Cheese Duck Confit | Aged White Cheddar |
    [Show full text]
  • Eating with IC
    Eating with IC www.ichelp.org Interstitial Cystitis Association Research about the effect of diet on interstitial cystitis, or IC, is limited. But, many people with IC report that certain foods appear to irritate their bladder. And, they find that changing what they eat and drink can help control IC symptoms and flare-ups. What things can bother people with IC? Research links a handful of foods and drinks to IC flare-ups, including: • Coffee, tea, soda, alcohol, and citrus juices including cranberry juice. • Foods and drinks with artificial sweeteners (aspartame and saccharin). • Hot peppers and spicy food. • Some foods with high potassium levels, like bananas, chocolate, and oranges. However, there appears to be great individual variation in the effect of foods and drinks on IC symptoms. How much, how often, and the specific combination of foods and drinks varies for each person. Also, some fresh foods that bother you may not cause a flare-up when they are cooked. For example, though a fresh apple may irritate your bladder, you may be able to enjoy applesauce. Many people with IC note worsening of symptoms with foods, drinks, medicines, and supplements containing preservatives, artificial ingredients, colors, and monosodium glutamate (MSG). Flares may occur within minutes of eating or drinking a trigger item, or may occur hours or days later. Some IC patients have additional symptoms caused by food allergies, including sensitivities to wheat, corn, rye, oats, and barley. Other patients with milk allergies and lactose intolerance may experience a bad response to these foods. Women with vulvodynia may need to avoid foods high in oxalates.
    [Show full text]
  • Journal No. 002/2015
    09 January 2015 Trade Marks Journal No. 002/2015 TRADE MARKS JOURNAL SINGAPORE TRADE PATENTS MARKS DESIGNS PLANT VARIETIES © 2015 Intellectual Property Office of Singapore. All rights reserved. Reproduction or modification of any portion of this Journal without the permission of IPOS is prohibited. Intellectual Property Office of Singapore 51 Bras Basah Road #01-01, Manulife Centre Singapore 189554 Tel: (65) 63398616 Fax: (65) 63390252 http://www.ipos.gov.sg Trade Marks Journal No. 002/2015 TRADE MARKS JOURNAL Contents Page General Information i Practice Directions ii Application Published for Opposition Purposes Under The Trade Marks Act (Cap.332, 2005 Ed.) 1 International Registration Filed Under The Madrid Protocol Published For Opposition Under The Trade Marks Act (Cap.332, 2005 Ed.) 137 Changes in Published Application Application Published But Not Proceeding Under Trade Marks Act (Cap.332, 2005 Ed) 199 Corrigenda 200 Trade Marks Journal No. 002/2015 Information Contained in This Journal The Registry of Trade Marks does not guarantee the accuracy of its publications, data records or advice nor accept any responsibility for errors or omissions or their consequences. Permission to reproduce extracts from this Journal must be obtained from the Registrar of Trade Marks. Trade Marks Journal No. 002/2015 Page No. i GENERAL INFORMATION Trade Marks Journal This Journal is published by the Registry of Trade Marks pursuant to rule 86A of the Trade Marks Rules. Request for past issues of the journal published more than three months ago may be made in writing and is chargeable at $12 per issue. It will be reproduced in CD-ROM format and to be collected at the following address: Registry of Trade Marks Intellectual Property Office of Singapore 51 Bras Basah Road #01-01 Manulife Centre Singapore 189 554 This Journal is published weekly on Friday and on other days when necessary, upon giving notice by way of practice circulars found on our website.
    [Show full text]
  • Vegetable/ Chicken/ Prawn
    VEGETARIAN Dahi ke kebab 475 (S) raw mango salsa Tandoori soya chaap 475 Paneer tikka shashlik 475 onion, bell pepper, tomato Zaffrani badami broccoli 475 cheddar cream dip NON-VEGETARIAN Amritsari fish tikka 590 Andhra chicken fry 595 (S) mint chutney spiced tapioca chips Anjal Fish Fry 675 Kali mirch murgh tikka 595 pan seared in coconut oil, black pepper mayonnaise, tapioca chips mint chutney Prawn Koliwada style 625 Tandoori chicken wings 595 spiced tomato chilly dip peri peri mayonnaise Tandoori chicken Lamb galouti 650 half/ full 625/925 mint chutney, pickled onion mint and coriander chutney Mutton boti kebab 650 Kaffir lime chicken tikka 595 yoghurt mint dip, mint chutney galangal coriander dip Prices are in Indian rupees. Government taxes as applicable. (S) – Signature. Please inform the associate incase of any special dietary needs, allergies or intolerance. VEGETARIAN Lahori kadhai paneer 675 Zaffrani malai kofta 690 Lasooni palak 590 Vendakkai kara curry 590 crushed garlic okra, tamarind, coconut Dum aloo 590 Dal makhani 490 yoghurt, onion, cardamom tomato, cream, spices Dal tadka 450 onion, tomato and garlic NON-VEGETARIAN Egg masala and potato curry 615 Kerala chicken stew 675 sweet spices, coconut, Goan fish curry 675 green chilli chilli, coconut cream, curry leaves Mutton pepper fry 775 (S) Prawn meen moilee 825 black pepper, coconut coconut milk, mustard seed, turmeric Andhra mutton curry 775 Home style chicken curry 675 coconut, curry leaves chefs special spice mix Bhuna gosht 775 Butter chicken masala 690 (S) red chilli, yoghurt chicken tikka, tomato onion curry, fenugreek, butter, cream Prices are in Indian rupees.
    [Show full text]
  • PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
    UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil.
    [Show full text]
  • Private Dining Menu Guidelines
    Private Dining Menu Guidelines FREQUENTLY ASKED QUESTIONS WILL I HAVE TO WAIT IN LINE FOR THE ELEVATORS? If there is a line upon arrival to the 95th floor elevator bank, Please speak with the concierge in the lobby, Let them know you are here for a private dining function and they will place your guests onto the next available elevator. IS THERE A COAT CHECK AVAILABLE FOR MY GUESTS? Between October and April, The Signature Room can arrange a coatroom service for a charge of $1 per item checked. Fees can be paid for by the guest or can be added to your bill for $1 per guaranteed guest DO THE PRIVATE DINING ROOMS HAVE A VIEW? Yes, all of our private dining rooms have floor to ceiling windows with views of Chicago. WHAT TYPE OF SET-UP IS PROVIDED BY THE SIGNATURE ROOM? We provide our standard tables, chairs, black or white linen, votive candles, china and glassware. Rental flowers, audiovisual equipment, dance floor, personalized menus and place cards are also available for additional fees. Please inquire about specific pricing with the sales manager. CAN I BRING MY OWN DÉCOR/ENTERTAINMENT? You may bring in your own décor and entertainment from outside vendors. Booking of entertainment is subject to availability and approval of the sales manager. The sales manager would be happy to make recommendations for entertainment, flowers, audiovisual equipment and specialty linens. Additional charges will apply to these items. WHAT TIME CAN I HOST MY EVENT? Breakfast events can take place anytime between 7:30 am and 9:30 am Monday through Saturday.
    [Show full text]
  • CATERING MENU Chef’S Specials Half Pan Feeds 10-12/Full Pan Feeds 18-20 ANTS CLIMBING TREES..……………………
    CATERING MENU Chef’s Specials Half Pan feeds 10-12/Full Pan feeds 18-20 ANTS CLIMBING TREES..…………………….......................................................................... 14 Half | Full Clear Glass Noodles, Ground Wagyu Beef, Chinese Szechuan Seasoning, Starters Pickled Bean Sprouts SZECHUAN CHICKEN WINGS. 55 | 95 Spicy Szechuan seasoning, sweet ginger, pickled green onions, cilantro GENERAL TSOJI CHICKEN….……………………........................................................……… 15 Sweet And Spicy Chicken, Sauteed Vegetables, Fried Rice KOREAN PORK RIBS 60 | 110 Sweet Gochujang sauce, assorted house pickles PORK TENDERLOIN KATSUDON…………….....................................................……….… 19 65 | 120 Panko Fried Pork, Crabfat Fried Rice, Soy Dashi, Scrambled Egg CHEF DUMPLINGS (35/70 DUMPLINGS) House made pork dumplings, Sweet Soy DRUNKEN NOODLES…….….………..........................................................…………………… 18 Seared Sirloin, Homemade Rice Noodles, Kale, Brussel Sprouts, Serrano, Sunny Entrees BUTTER CHICKEN. 70 | 120 Up Eggs Chicken thigh, Indian spices, coconut crème fraiche, mint BUTTER CHICKEN………………….………………...........................................................……… 17 MAPO MUSHROOM 80 | 130 Sautéed Chicken, Indian Curry, Basmati Rice, Coconut Crème Fraiche, Mint Lions Mane mushrooms, spicy Szechuan, fermented black beans, fried shallot (Vegetarian) MAPO MUSHROOMS..………………………….........................................................……........ 20 Maggie Farms Lions Mane Mushrooms, Spicy Szechuan, Fermented Black CRISPY
    [Show full text]
  • Snacks & Salads Rice & Noodles Chef's Specialties Sides & Sambals
    Snacks & Salads Chef’s Specialties Chips & Dip $7 1/3 Rack Smoked Char Siu Ribs $14 shrimp chip, cassava chip, pork rind, spring onion scallion, peanut dip, green garlic oil add 12 grams of osetra supreme caviar $30 Grilled Stuffed Quail $13 sticky rice, mushrooms, raisin, sambal mateh Pork & Blood Sausage Corndog $9 pickled chili, hoisinaise, lime leaf Smoked Beef Cheek Bing Sandwich $10 sichuan cucumber pickle, ranch mayo, herbs, Gado Gado $12 chicharone tempeh, potato, charred red onion, snap peas, salted egg, fermented radish, spicy peanut sauce, Coca Cola Clams $15 shrimp krupuk, compressed rice cake chili, lemongrass, basil Banana Leaf Smoked Duck Salad $14 Grilled Rock Cod In Banana Leaf $12 citrus, chili, toasted chickpea & sweet rice pow- sambal belado, coconut cream, fried shallot der, dried shrimp Dungeness Crab $80 Wok Fried Snap Peas & Carrots $9 twice fried with chilis and tons of garlic, charred carrot, crispy rice, fermented turnip, salted egg butter sauce, crispy cheung fun noodle pickled lemon roll, pickle, herbs Shrimp & Pork Dumplings $14 Whole Duck Roasted in Banana Leaf $80 green garlic soubise, X.O. vinaigrette, pickled roti canai, eggplant, pickles, herbs, sambal shiitake Grilled Albacore Salad $14 spring onion, sweet potato, fermented peanut, cal- abrian chili Sides & Sambals Smoked Fresh Ham $10 Oma’s aromatic rice $4 green strawberry acar, orange & fennel aioli, chili Roti Bakar w/ coconut herb butter $5 oil, snap peas Turmeric pickled vegetables $5 Boiled egg in sambal belado w/ fried anchovy $5 3 sambals: hijau, trassi, pickled chili $5 Rice & Noodles Coconut creamed greens $5 Chicken Bakmi $15 chewy yellow noodle, chicken thigh, liver, mushroom ragu, bok choy, tapioca chip, shrimp sambal, side Rice Table $55 of broth Let us cook for you! The “rijsttafel” is a family-style feast centered around Oma’s Wok Fried Cheung Fun $15 aromatic rice, with a table full of our most crispy rice noodle roll, Sichuan chili oil, scal- delicious dishes, sides, curries and sambals.
    [Show full text]
  • Final A4 Digital Menu 2021
    ROOFTOP RESTAURANT DINNER 3 Course HRK 695 per person 5 Course HRK 1075 per person ENTRÉE Tuna tartare Black garlic cream, crème fraîche, soy reduction, wasabi mayonnaise, ginger pickled cucumber, seaweed salad with sesame seeds and tapioca chip Pigeon breast Soy reduction, basil oil, potato nest, sprouts, chilly and spring onion wrapped in rice paper Beef tartare Dry aged tenderloin [28 days], tomatoes, capers, spring onions, anchovies, hollandaise sauce, parmesan tuile Chilli Prawns Butternut squash cream, chilli, feta cheese and marinated red cabbage Mushroom ravioli Homemade ravioli lled with mushroom ragu, served with butter parmesan sauce MAIN Sea bass Fennel purée, zucchini, grilled baby leeks, sh jus and zucchini ower Lobster Homemade pasta, bisque, dried tomatoes and basil cream Rack of lamb Sweet potato cream, pumpkin seed pesto and leeks Beef Tenderloin Dry aged tenderloin [28 days], potato pavé, baba ganoush cream, veggies Tuna Tuna in herb ash, sweet potato cream, pesto from local wild herbs, wasabi mayonnaise, crème fraîche, basil oil and cuttlesh ink tapioca DESSERT Chocolate and Coee Chocolate walnut cake, namelaka cream, salted caramel, homemade coee ice cream Pavlova Pavlova base, raspberry sorbet, mascarpone cream, blueberries, red currant, pistachios Basil - Apple Basil apple sorbet, bize crumble, apple slices, basil oil Mango panna cotta Served on almond and cinnamon crumble, mango purée, coconut sorbet and bize Only using the best ingredients to keep your food healthy, ethical and sustainable // sourcing organic
    [Show full text]
  • Tapioca Chip/Pellet Uasage Trend in Thailand's Feed Industry
    1 Tapioca Chip/pellet Usage Trend in Thailand’s Feed Industry By Thai Feedmill Association In the face of unprecedented hike in feed ingredients prices at present, feed producers have to adjust their feed formula or ingredients so as to lower their feed costs but still maintain nutritional values for the benefits of farmers and livestock producers. Therefore, animal feedmills have to do the research to find out the feed ingredient alternatives that have equivalent quality and yet competitively priced. To that effect, tapioca is found to be an interesting substitution with high potential for the future. Nowadays, usage of tapioca as feed ingredient in Thailand has been increasing greatly compared with the past. Still, continuous development is needed to promote tapioca usage in Thailand’s feed industry. There are certain aspects that need to be clarified in order to create a sustaining future for tapioca product market. Potential of tapioca uses also depend a lot on other factors, particularly prices of other substitutions such as corn, broken rice, soybean meal, etc., as well as application of animal drugs, consumer demand for quality meat products, all of which are constantly changing and thereby affecting the uses of tapioca. Planted and harvested area of tapioca In 2007/08, Thailand’s tapioca production is forecast to reach 27.6 million metric ton, 5% above last season, due to high price attractiveness in the previous year that led to a great expansion in planting areas for the crop, along with favorable weather, and other promotional activities that allowed for increases in planting areas and yields.
    [Show full text]