SATURDAY NIGHT BUFFET DINNER 2017 MENU 1 Appetizers (Cold) Poached Seafood with Cocktail Sauce, Plain Salad, Lettuce, Tomato, Cu

Total Page:16

File Type:pdf, Size:1020Kb

SATURDAY NIGHT BUFFET DINNER 2017 MENU 1 Appetizers (Cold) Poached Seafood with Cocktail Sauce, Plain Salad, Lettuce, Tomato, Cu SATURDAY NIGHT BUFFET DINNER 2017 MENU 1 Appetizers (cold) Poached seafood with cocktail sauce, plain salad, lettuce, tomato, cucumber, carrots, pasta salad, Greek salad, Tuna Salad, Coleslaw, Assorted condiments and dressing, Kerabu mangga muda, Kerabu Ayam, Kerabu daging, Kerabu sotong, 5 types of local dressing, Salted fish, salted egg, Ikan pekasam, keropok ikan, keropok sayur Do your own Salad Nicoise Salad Soup Station Creamy Wild Mushroom Soup (western) Sup Kambing Berempah (malay) 6 types of bread selection Stall 1 Pasta Corner - spaghetti, fettuccine, penne (western) 2 types of sauce Stall 2 Mee Bandung Muar (Malay) Stall 3 Nasi Lemak Ayam Goreng Berempah Sambal Sotong Kacang Panjang tumis belacan Stall 4 Teow Chew Porridge BBQ Rice with condiments Stall 5 Roasted Lamb Leg Mint Sauce Black pepper sauce Main Course White Rice (malay) Fried Koay Teow (Asian) Grilled mini steak with black pepper sauce (western) Vegetarian Beancurd with Dried Chilli (Chinese) Roasted Lamb Leg with Puree Green Pepper Sauce (Western) Ginger chicken (Chinese) Pan Fried Fish with Dill Cream Sauce (western) Butter Mix Vegetable with Raisin (Western) Dessert Tropical Fresh Fruits (cold) French Pastries Assorted Malay kuih Black forest cake Assorted pudding Fruit jelly in a glass Butter cake Chocolate tart Assorted cookies Bread and butter pudding with vanilla sauce Ice Kacang with condiments (cold) Ice Cream with Condiments (Cold) MENU 2 Appetizers (cold) Poached seafood with cocktail sauce, plain salad, lettuce, tomato, cucumber, carrots, pasta salad, Greek salad, Tuna Salad, Coleslaw, Assorted condiments and dressing, Kerabu mangga muda, Kerabu Ayam, Kerabu daging, Kerabu sotong, 5 types of local dressing, Salted fish, salted egg, Ikan pekasam, keropok ikan, keropok sayur Do your own Salad Chicken Grilled served with Green Salad and Special Sauce Soup Station Seafood Chowder (western) Chicken Corn Soup (Chinese) 6 types of bread selection Stall 1 Roti Canai, Roti Sardin, Roti Telur Stall 2 Pasta Corner - spaghetti, fettuccine, penne (western) 2 types of sauce - Bolognaise and Carbonara Sauce Stall 3 Mee Curry with Condiments Stall 4 Lamb Chop with Provencal Sauce Beef Roulade with Puree Capsicum Sauce Roasted Herb Chicken with Mushroom Sauce Baked Seafood with Cheese Mixed Buttered Vegetable Condiments: - Black pepper sauce - Mustard - Chilli Sauce - Tomato Sauce - BBQ Sauce Main Course Nasi Putih (malay) Penne Arabiata (Western) Beef Goulash (Western) Sotong Paprik (malay) Fried Prawn with eggs and oat (Chinese) Rendang Ayam Minang (malay) Grilled fish with orange butter sauce (western) Butter Vegetable served with Glace Pumpkin and Raising Butter Sauce (Western) Dessert Tropical fresh fruits (cold) Blueberry Cake Banana Cake Almond tart Cream Caramel English fruit truffle French pastries Assorted malay kuih Assorted Pudding Assorted cookies Ice Kacang with condiments (cold) Ice Cream with Condiments MENU 3 Appetizers (cold) Poached seafood with cocktail sauce, plain salad, lettuce, tomato, cucumber, carrots, pasta salad, Greek salad, Tuna Salad, Coleslaw, Assorted condiments and dressing, Kerabu mangga muda, Kerabu Ayam, Kerabu daging, Kerabu sotong, 5 types of local dressing, Salted fish, salted egg, Ikan pekasam, keropok ikan, keropok sayur Do your own Salad Caesar Salad Soup Station Minestrone Soup (western) Winter Melon with Minced Chicken Soup (Chinese) 6 types of bread selection Stall 1 Roasted Lamb leg with black pepper and mint sauce Stall 2 3 types of pasta – Spaghetti, fettuccine, penne (western) 2 types of sauce – bolognaise sauce, cream white sauce (western) Stall 3 Mee Soup Condiments: - Beef - Chicken - Cili Kicap Stall 4 Nasi Minyak Ayam Masak Merah Jelatah Dalca Kambing Acar Rampai Papadom Main Course Nasi putih Fried Mee Hoon (Asian) Pan Fried Beef with pepper corn sauce (western) Ayam Masak Madu (malay) Grilled Squid with BBQ Sauce (western) Grilled fish with rovencale (western) Lamb shoulder with black pepper sauce Loh Hon Chai (Chinese) Dessert Tropical Fresh Fruits (cold) French pastries Assorted Malay Kuih Chocolate cake Assorted Pudding Strawberry mousse in glass Marble Cake Assorted Cookies Bubur Pulut Hitam Swiss Chocolate Ice Kacang with condiments (cold) Ice Cream with Condiments .
Recommended publications
  • LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
    LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce,
    [Show full text]
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Catering Menu Dec 2016 Web.Pdf
    We Deliver An Authentic Pacific Northwest Experience How The Story Goes For All Of Your Catering Needs It was a chilly April morning in 2003 when Larry Mellum raised the big, First we eat. Then we do everything else. -M.F.K. Fisherin green garage door and opened his first chowder house in Pike Place • Business Meetings Market, located in a small, charming The Market café offers eight varieties • Management Sessions hole-in-the-wall that angled off the every day, while a second location at cobblestone alley. Inside, he perfected Pacific Place offers five daily varieties, • Parties & Celebrations small batches of fresh, briny comfort along with an expanded menu that • Staff Luncheons food with aromas that growing includes fish ’n chips, fish tacos, • Conferences crowds of customers lined up for every and premium beers. With so many morning. intriguing choices, visitors often SAVOR THE Our Clients Find Our Food and Service Exceptional With big wins at the Great Chowder begin their chowder adventure with a Cook-Off in Rhode Island, for the Sampler of four 5-oz. cups. FLAVOR! Traditional Clam Chowder and Seafood Every morning, when the big, green “Pike Place Chowder catering exceeded Bisque, Larry decided to create a variety door opens a new day, chowder lovers our expectations; their presentaton was of the best chowders he could dream from around the world are welcomed both functional and inviting, their service to the little hole-in-the-wall, now a was exceptional, and their food was up. With premium seafood, rich creamy beyond delicious. Not only would we broths and the amazing produce at Pike national First Place winner of major highly recommend Pike Place Chowder, Place Market, Larry filled his chowders competitions from coast-to-coast, we would do another event with them in with the freshest vegetables, spices, and listed in dozens of travel-and- a heartbeat!” - SARAH BRYDGES, Program and herbs – no compromises, ever.
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • DINING out What to Order When Dining Out…
    Eating Smart in Restaurants DINING OUT Plan Ahead § Phone ahead or review menu online to get an idea of the menu and their ability to accommodate your special requests. Upscale restaurants are usually more accommodating (but not always). § Consider requesting a 'doggy bag' at the time you place your order. Kitchen staff can box up half your meal before your meal is brought to you. The 'doggy bag' can be given to you as you leave. You can always order a salad and an extra side of vegetables if you do not feel it will be enough food). Order Wisely § Ask for grilled chicken or fish (brushed with a little olive oil), salad with olive oil and fresh lemon juice (or balsamic vinegar) on the side, two servings of vegetables (prepared with no butter or sauces), and rice pilaf or baked potato (no butter - instead 2 Tbsp. sour cream, chives, no bacon bits) § Ask questions - regarding how food is prepared, whether it comes with sauces. § Order one or two appetizers instead of main course (if they are healthier alternatives) § Order senior or junior portions if possible Avoid: Look For: Au gratin - means prepared with cheese Broiled, poached or roasted Stuffed - usually fat or oil is used to bind ingredients together Steamed, Barbequed Breaded - breading acts as a sponge for grease Au jus or 'in its own juice' Tempura or battered Tomato sauce Creamed, in cream sauce, in gravy Hollandaise or béarnaise sauces - made with butter & egg yolks Béchamel - made with butter and milk Sautéed, fried, crispy, basted, or pan-fried Casserole, pot pie or hash Ask For § Dressings, sauces, juices from cooking served on side § Soft margarine instead of butter, milk instead of cream § Baked potato rather than mashed potatoes or fries § Garden salad with olive oil and lemon juice on side rather than caesar, potato salad, pasta salad or coleslaw.
    [Show full text]
  • Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
    HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
    [Show full text]
  • Raw Oyster Bar Appetizer Soup & Salad
    RAW OYSTER BAR EAST COAST OYSTERS: Are grown sub-tidally with smooth shells. The colder waters slow down the metabolism producing a crisp, smoother oyster. WEST COAST OYSTERS: Are inter-tidally grown. The rough fluted shells make for a plump meat with subtle mineral flavor. Served with homemade wasabi cocktail sauce & ponzu sauce (ask your server for daily selection). Half Dozen ~ $12.99 One Dozen ~ $25.99 APPETIZER Avocado Fries Gyoza Shumai w. Blue Cheese Edamame $4.25 Sushi Appetizer (5pcs of chef ‘ s choice) $8.49 Veggie Spring Roll $4.49 Sashimi Appetizer(7pcs of chef ‘ s choice) $8.99 Gyoza $4.99 Tuna Tartar $9.49 (Pan-fried pork & chicken dumpling) (chopped tuna/salmon/ or yellow tail on top of avocado, tomato, cucumber & fresh cilantro) Shumai (Steamed shrimp dumpling) $4.99 KK Stuffed Jalapeno $8.49 Avocado Fries w. Blue Cheese $4.99 (deep fried Jalapeno stuff w. Coconut Shrimp $6.99AA spicy tuna & cream cheese) Shrimp & Veggies Tempura $6.99 Spicy Tuna Cucumber Wrap $7.99 (spicy tuna, avocado, wrapped by cucumber, served Soft Shell Crab TempuraEE $7.49 with ponzu sauce, masago & green onion on top ) Rock Shrimp $7.99 Crab Tortilla Roll $7.49 (Fried breaded shrimp in the creamy mango chili sauce) (Crabmeat, avocado rolled in the tortilla E TT served with creamy balsamic) Amazing Calamari $7.99 (Fried panko calamari rings with sweet cilantro chili sauce) Beef & Scallion $8.99 (thinly sliced strip steak rolled withN green onion served with teriyaki sauce) N SamplerSS Plate $14.99 (shrimp shumai,edamame, amazing calamari & coconut
    [Show full text]
  • Soups of All Sorts
    FN-SSB.070 Soups of all sorts By Sandra Bastin, PhD, RDN, LD Extension Food and Nutrition Specialist There’s nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish... soup can fill the bill. Whether you use garden-fresh, frozen or canned ingredients, soups offer economy and nutrition. Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse. Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese or sour cream. • A bisque is a thick, rich soup usually consisting ham, shrimp and crab, and vegetables like of pureed seafood and cream. Stock, broth, okra, tomatoes and onions. The dish blends bouillon and consommé are interchangeable. the culinary cultures of the French, Spanish, Bouillon is a broth made by cooking African and Indian. vegetables, poultry, meat or fish in water. The • Chowder is a rich milk or cream-based soup, liquid that is strained off after cooking is the featuring solid ingredients like vegetables and/ bouillon, which can form the base for soups or seafood which have been gently simmered and sauces. A concentrated cube of dehydrated to tenderness. New England-style chowder is beef, chicken or vegetable stock is referred to made with milk or cream and Manhattan-style as bouillon cubes.
    [Show full text]
  • Bab 9 : Mempromosikan Produk Agropelancongan
    106 DASAR AGROMAKANAN NEGARA (2011 – 2020) BAB 9 Mempromosikan Produk Agropelancongan 2011-2020 Bab 9: Mempromosikan Produk Agropelancongan Industri pelancongan di Malaysia semakin Agropelancongan merupakan aktiviti pelancongan berkembang sejak tahun 2000, sepertimana yang berkaitan sektor pertanian berasaskan tanaman, ditunjukkan melalui peningkatan pendapatan dan ternakan, perikanan dan IAT. Fokus negara jumlah kedatangan pelancong ke Malaysia. Kini kepada pembangunan aktiviti pertanian telah industri pelancongan menjadi salah satu pemangkin membuka lembaran baru bagi sektor pelancongan kepada pertumbuhan dan penyumbang utama khususnya aktiviti agropelancongan. Keadaan ini kepada KDNK. Dalam tempoh 2000 sehingga 2009, telah menyediakan peluang pekerjaan di samping jumlah kedatangan pelancong meningkat daripada menambah pendapatan petani dan penduduk luar 10.2 juta kepada 23.6 juta iaitu peningkatan bandar. Antara aktiviti yang mendapat sambutan sebanyak 131%. Jumlah pendapatan daripada dalam agropelancongan ialah lawatan ke dusun industri pelancongan turut meningkat daripada buah-buahan dan ladang ternakan, pusat pertanian RM17 bilion kepada RM53 bilion dalam tempoh dan penyelidikan, homestay dan sebagainya. yang sama. (Carta 9-1) (Carta 9-2) Carta 9-1: Jumlah Pendapatan Berdasarkan Kedatangan Pelancong ke Malaysia Juta Orang RM Bilion 25 60 50 20 40 15 30 10 20 5 10 - - 2000 2005 2009 Pendapatan (RM Bilion) Jumlah Kedatangan Pelancong (Juta Orang) Sumber: Kementerian Pelancongan MEMPROMOSIKAN PRODUK 109 AGROPELANCONGAN Carta 9-2: Produk-produk
    [Show full text]
  • Pencirian Bakteria Asid Laktik Dan Sebatian Aroma Ikan Pekasam (Characterisation of Lactic Acid Bacteria and Aromatic Compounds in Fermented Fish Pekasam)
    Sains Malaysiana 46(3)(2017): 439–448 http://dx.doi.org/10.17576/jsm-2017-4603-11 Pencirian Bakteria Asid Laktik dan Sebatian Aroma Ikan Pekasam (Characterisation of Lactic Acid Bacteria and Aromatic Compounds in Fermented Fish Pekasam) WEI CHI TAN, SENG JOE LIM & WAN AIDA WAN MUSTAPHA* ABSTRAK Dalam kajian ini, bakteria asid laktik (LAB) serta sebatian aroma ikan pekasam daripada spesies yang berbeza ditentukan. Persampelan ikan pekasam iaitu tilapia, loma, lampam, sepat dan gelama diperoleh daripada pembekal Perusahaan Ikan Pekasam Kiah di Kuala Kangsar, Perak. Penentuan spesies LAB dijalankan melalui kaedah pencairan bersiri, pengkulturan LAB, ujian katalase, ujian pewarnaan spora serta ujian pengesanan Gram bakteria dan morfologi. Pengesahan spesies LAB dijalankan melalui pengekstrakan asid deoksiribonukleik (DNA), amplifikasi dengan tindak balas rantaian polimerasi (PCR), analisis elektroforesis gel dan penjujukan DNA. Hasil jujukan DNA yang diperoleh dibandingkan dengan jujukan dalam pangkalan data GenBank di NCBI menggunakan BLAST. Didapati Lactobacillus brevis KB290 DNA dan Lactobacillus casei W56 wujud dalam pekasam tilapia, Lactobacillus plantarum 16 dalam pekasam lampam, Lactobacillus casei BD-II kromosom dan Lactobacillus plantarum WCFS1 dalam pekasam sepat, Corynebacterium vitaeruminis DSM 20294 dan Streptococcus anginosus C1051 dalam pekasam gelama. Manakala Staphylococcus carnosus subsp. carnosus TM300 kromosom adalah LAB dominan dalam pekasam loma. Sementara itu, sebatian aroma ditentukan melalui kaedah pengekstrakan cecair menggunakan pelarut metanol dan heksana. Pemprofilan sebatian aroma dijalankan dengan kromatografi gas-spektometer jisimGC-MS ( ). Sebatian aroma dalam ekstrak metanol dan heksana daripada lima jenis ikan pekasam dibandingkan. Bilangan sebatian aroma yang diekstrak menggunakan metanol adalah lebih banyak berbanding dengan yang menggunakan heksana. Sebatian aroma yang paling banyak dikesan adalah daripada pekasam loma.
    [Show full text]