The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
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Batagor Bandung Tenggiri
HARIAN PAGI JAWA PO::' GROUP RADAR SUMEDANG Kc'l4'" K.<v.,••••• u,.<~ S."",u(,,~ o Selasa 0 Rabu • Kamis 0 Jumat o Sabtu 4 5 6 7 8 0 10 11 12 13 20 21 22 23 24 25 26 27 28 29 30 31 oMar OApr OMei OJun OJul 0 Ags OSep OOkt ONov ODes Batagor Bandung Tenggiri - Cita Rasa Tinggi BANDUNG- Kota Kembang memang enak dinikmati langsung di kota outlet kami yang mulai merambah di terkenal dengan keindahan, Bandung, batagor ini juga pun cocok sekitar kota Bandung, kami juga kenyamanan, tempat wisata dan sebagai oleh-oleh, baik untukkeluarga, menyediakan paket untuk bingkisan menawarkan sejuta pilihan rnakanan tetangga ataupun untuk diri sendiri sebagai oleh-oleh untukkerabat. TAPI yang enak menggoyang lidah. Salah .sebagai persediaan di rumah. untuk anda yang tidak sempat ke outlet- satunya adalah batagor Bandung yang Dengan melimpahnya dan semakin outlet kami, kini anda bisa pesan paket rasanya gurih, kenyal enak serta bisa banyaknya permintaan akan batagor, oleh-oleh, kami akan kirirn ke tempat disertai siraman bumbu kacang yang saat ini batagor selain punya nilai anda dalam waktu +/- 24 jam. gurih ataupun dengan kuah. Batagor tersendiri sebaga1 makanan yang enak, Iadi buat anda warga sekitar Bandung, bandung ? siapa sih yang tak kenal • perlu tersedia batagor yang bisa masuk . bisa mampir untuk Beli Batagor batagor? Iajanan khas kota Bandung untuk semua lidah anak-anak maupun Bandung Tenggiri melalui beberapa ini memang banyak penggemarnya dewasa dengan komposisi yang enak cabang mereka. Di bawah ini adalah mulai dari anak-anak sampai orang dan sehat. cabang/ outlet dari Batagor Bandung dewasa. -
1111; Choice of Ramen Or Udon (+$1) Noodles
� All Ramen Come With Sesame Seeds =1111; Choice of Ramen or Udon (+$1) Noodles Ramen Tonkotsu 13 Red Curry Ramen 14 R Pork broth, chashu pork belly, soft boiled egg, Thai red curry broth, bell peppers, boc choy, scallion, bamboo shoot, kikurage mushroom bean sprout, corn and seasoned ground chicken and nori A Shoyu Ramen Miso Ramen Chicken broth, soy sauce, soft boiled egg, bamboo M Chicken broth, miso, soft boiled egg, bamboo shoot, shoot, scallion, kikurage mushroom and nori corn, scallion, kikurage mushroom and nori Choice of: E Choice of: • Chashu Pork Belly 13 • Chashu Pork Belly 13 • Seasoned Ground Chicken 12 N • Seasoned Ground Chicken 12 • Korean Short Ribs 16 • Korean Short Ribs 16 • Veggies 12 • Veggies 12 Vegan Ramen 12 5 Spices Duck Ramen 16 Veggie broth, bok choy, roasted cauliflower, Family recipe five spices duck, bean sprouts, beansprout, corn, scallion, kikurage mushroom, bok choy, garlic oil and micro cilantro inari and soft tofu Tom Yum Seafood Ramen Soba Noodles 15 18 Spicy lemongrass tom yum broth with calamari, Cold green tea soba noodles, green onions, scallops and king prawn fried enoki mushrooms, fried tofu in a cold soba sauce with togarashi seasoning. Spicy Levels Kimchi & Fried Chicken Ramen 15 Dashi broth, kimchi, crispy karaage chicken, fried >< garlic, buttered corn, nori and scallion � * No Ramen Broth can be modified for any of the Ramen dishes * No substitution of Specialty Noodles in any of the Ramen dishes* Edra Toppi s for IAMIIH Extra Soup Broth 1 Ramen 3 Enoki Mushroom 2 Marinated Ramen Egg 2.5 Kimchee 2 Kikurage Mushroom 2 Ground Chicken 3 Corn 1 Tofu 2 ChaShu Pork Belly 4 Fried Onion 1 Bamboo 1 Korean Short Rib 5 Bean Sprouts 1 Nori Seaweed (3 Sheets) 1 Bok Choy 2 * Parties of 6 or more will be subjected to Automatic 18% Gratuity . -
Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals. -
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 -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Australian and New Zealand Complete Book of Cookery | 1970
Ben Eriksson, Babette Hayes, Alison Burt | 9780727100153 | Hamlyn, 1970 | Australian and New Zealand Complete Book of Cookery | 1970 Australian and New Zealand Complete Book of Cookery The Margaret Fulton Cookbook The StMichael cookbook The Irish Cookbook Marguerite Patten's Book of Fruit and Vegetable Cookery The All color cookbook Cooking in a hurry Encyclopedia of Food and Cook Two Hundred Years of New Zealand Food and Cookery, David Burton. Historic cookbooks (books owned by Food Timeline library, happy to scan/send pages): New Zealand cookbook bibliography, New Zealand Food History Society. Traditional English Christmas dinner in Australia Christmas dinner provides perhaps the best example of a country whose culinary traditions were literally turned upside down. British winter Christmas meals were not practical in the middle of the Australian summer. 200 Years of Australian Cooking: The Captain Cook Book. Published by Thomas Nelson (Australia), 1970 (Reprinted 1976, 1977) By Babette Hayes · Photography Ben Eriksson · Book Designer Barbara Beckett SBN 17 001909 8. The recipes in 200 Years of Australian Cooking: The Captain Cook Book are part of Australian history and the parallel development of the colony and its cuisine is outlined in the text. This is a guidebook to our culinary heritage with stunning photography by Ben Eriksson carefully styled by Babette. Published by Paul Hamlyn Pty Ltd, 1970 Cookery Editor Anne Marshall · Cookery Anne Marshall, Alison Burt & Contributors (including Babette Hayes) · Photography Design Babette Hayes · Photography Ben Eriksson ISBN 0600 39113 2. Barbecue Cooking. Given this diversity, it is not surprising to find that one of the largest Australian cookbooks, Australian and New Zealand Complete Book of Cookery, should turn out to be a study of international cookery. -
Chapter 6 Native Foods in Australian Restaurants
Native Foods in 6 Australian Restaurants: How to ensure Indigenous Australians benefit? Freya Higgins-Desbiolles, Tricia Vilkinas, Gayathri Wijesinghe and Stuart Gifford Introduction “Many whitefellas just don’t realise that it’s so important to have Aboriginal people involved in the industry... If you lose that link between Aboriginal people and bush food, then you lose everything. It’s hollow. It’s nothing” Rayleen Brown (cited in Merne Altyerre-ipenhe et al., 2011:26). A recent news article carried the headline ‘who owns a plant?’ (Newton, 2016). This follows recent media interest in native foods, with headlines declaring ‘foraging is the new black’, ‘advance Australia fare’ and ‘an all- consuming quest for a native cuisine’. Celebrity chefs such as Jock Zonfrillo are feted for making the world’s oldest cuisine our trendiest (Sebag- Montefiore, 2015; Brearley, 2015; Lovitt, 2014). TheAustralian food industry is working to create brand identity through developing a unique national cuisine. As the Restaurant Australia tourism campaign demonstrates, the food sector can also deliver significant tourism branding opportunities for countries such as Australia (Tourism Australia, n.d.). The Australian cuisine of distinction is that based on native foods, and chefs such as Mark Olive, Clayton Donovan, Peter Gilmore, Andrew Fielke, Shannon Bennett, Kylie Kwong and Jock Zonfrillo are creating excitement by placing native or bush foods on their menus. Arguably, it is the emerging interest in local foods that 88 Indigenous Tourism has opened up the opportunity for renewed appreciation of native foods in Australia. Additionally, as sustainability and climate change emerge as serious concerns, native foods are promoted as more sustainable in terms of conserving biological diversity and more compatible with Australia’s fragile ecology. -
7015 B Program P.Indd
From the Queen to the Chief Executive: May 4–6 Hong Kong Films 2007 10 Years After the Handover 香港電影縱橫﹕ 展與談 1 I am absolutely thrilled to welcome you to our fi rst Hong Kong fi lm Schedule at a glance festival, From the Queen to the Chief Executive: Hong Kong Films Ten Years After the Handover. This important event fi rst and foremost celebrates the friday, may 4 2:30 pm–4:15 pm achievements of Hong Kong fi lm and its impact on a new and ever- Banana Bruises; Royal Ontario Museum changing global culture. From the Queen to the Chief Executive also provides Dumplings Theatre, 100 Queen’s Park a forum to contemplate developments on Hong Kong since its historic 4:15 pm–5:15 pm 6:15 pm–7:15 pm return to China in 1997. Film is a lens through which to understand the Horror Panel VIP Reception dynamics of a changing society and the world around it. Film provides 5:15 pm–6:30 pm Royal Ontario Museum – an important platform, a medium, for telling peoples’ stories. In this Dinner Break Glass Room on the respect, fi lm is both critical and celebratory, it challenges and re- 4th Floor 6:30 pm–8:35 pm affi rms. Its impact is political, social, economic, cultural and often Venues 7:00 pm Eastbound; Welcome leaves legacies of historical import. Doors Open Lost in Time to the First 7:30 pm–7:40 pm 8:35 pm–9:00 pm The Asian Institute is an inter-disciplinary home to scholars working iiX iiX iiX iiX Break Waddg Waddg Welcoming Remarks University on Asia, comprising leading scholars in the humanities and social VkZcjZgY YZdch]^gZea 7:40 pm–9:30 pm 9:00 pm–11:00 pm sciences. -
International Symposium on Agricultural Product Processing And
CLr' p,g Pf- gg /" PROCEED GS OF THE NTERNA NAL SYMP CULTURAL PRODUCT PROCESS NG AND TECHNOLOGY JULY 31 -AUGUST 2, 1984 BOGOR, INDONESIA Edited by SRlKANDl FARDIAZ AKIRA MATSUVAMA KAMARUDDIN ABDULLAH and JAPAN INTERNATIONAL COOPERATION AGENCY FOREWORD The Agricultural Product Processing Pilot Plant (AP4) Project (Project code: JTA 9(a)8) was initiated in October 1977 as a technical assistance extended by the Government of Japan through the Japan lnternational Co- operation Agency [JICA) to the Faculty of Agricultural Engineering and Tech- nology (FATETA), lnstitut Pertanian Bogor (IPB), Upon completion in 1984, , the project has fulfilled its aims of upgrading FATETA-IPB staffs and staffs from other relevant institutions in Indonesia in the pilot plant as well as related training in Japan and provision of the pilot plant with adequate facilities for food quality control and processing lines. The International Symposium and Exposition on Agricultural Products Processing and Technology (ISEAPPT) was held to commemorate the success- ful completion of the AP4 Project in which scientists from ASEAN, Japan and the United States were gathered in Bogor from July 31 through August 2, 1984 to exchange views and share updated information in the field of agricul- tural products processing and technology. Major items discussed in the meeting as can be seen in this proceeding included research achievements and experiences from the respective participating countries, the state of the arts of traditional foods and its future improvements and the possibility to develop other food resources available in ASEAN countries. It is our sincere hopes that this proceeding could be utilized effectively as a source of information not only for references in future research programs but also for the practitioners and field engineers as well as for curriculum development in the field of agricultural products processing and technology. -
French Firms in Macau -.:: GEOCITIES.Ws
TABLE OF CONTENTS LIST OF FIRMS: BREAKDOWN BY SECTORS 3 LIST OF FIRMS BY ALPHABETICAL ORDER 9 LIST OF FIRMS BY PARENT COMPANY 89 LIST OF FIRMS BY PARENT COMPANY 95 French Firms in Hong Kong and Macau - 1999 Edition LIST OF FIRMS: BREAKDOWN BY SECTORS Advertising EURO RSCG PARTNERSHIP Beverages, wines & spirits FIRST VISION LTD. ADET SEWARD FLEXICOM BELCOMBE CO. LTD. FRENCH FASHION LTD CALDBECKS LTD. IMAGE SOLUTIONS CASELLA FAR EAST LIMITED MERCURY PUBLICITY (HK) LTD. CHATEAU DE LA TOUR (ASIA) LTD. SPICY CREATION HK LTD. CHEVAL QUANCARD ASIA LTD CREACTION INTERNATIONAL LTD. CULINA (H.K.) LIMITED Aeronautics DUISDALE LTD. AIRBUS INDUSTRIE-MACAO EURO LUXE (HONG KONG) LTD. DASSAULT FALCON JET CORP FICOFI (INTERNATIONAL) LTD. ELTRA AERONAUTICS FIMOXY CO LTD. METROJET LTD. GRANDS CRUS DE FRANCE LTD. / FRENCH WINE J.L.C. & MOUEIX FAR EAST LTD. JEAN PHILIPPE INTERNATIONAL (HK) LTD Agriculture - Foodstuffs MARTELL FAR EAST TRADING LTD. MEGAREVE AMOY FOOD LTD. MOET HENNESSY ASIA PACIFIC ASIATIQUE EUROPEENNE DE COMMERCE LTD. OLIVIER ASIA LTD. BALA FAR EAST LIMITED OLIVIER HONG KONG LTD. CULINA (H.K.) LIMITEDDELIFRANCE (HK) LTD. PR ASIA DANONE REMY CHINA & HK LTD. EURO LUXE (HONG KONG) LTD. REMY PACIFIQUE LTD. FARGO SERVICES (H.K.) LTD. RICHE MONDE LTD. GRANDS CRUS DE FRANCE LTD. / FRENCH WINE SAVEURS INTERNATIONAL LIMITED INNOLEDGE INTERNATIONAL LTD. SINO-FRENCH RESOURCES LTD. INTERNATIONAL COMMERCIAL AGENCIES SOPEXA LTD. LA ROSE NOIRE TAHLEIA LTD. LESAFFRE (FAR EAST) LTD. LVMH ASIA PACIFIC LTD. OLIVIER ASIA LTD. OLIVIER HONG KONG LTD. Building construction SOPEXA LTD. BACHY SOLETANCHE GROUP TAHLEIA LTD. BOUYGUES DRAGAGES ASIA VALRHONA FAR EAST BYME ENGINEERING (HK) LTD CAMPENON BERNARD SGE DEXTRA PACIFIC LTD. -
Review of Sexual Offences Sub-Committee
THE LAW REFORM COMMISSION OF HONG KONG REPORT VOYEURISM AND NON-CONSENSUAL UPSKIRT-PHOTOGRAPHY This report can be found on the Internet at: <http://www.hkreform.gov.hk> April 2019 The Law Reform Commission of Hong Kong was established by the Executive Council in January 1980. The Commission considers for reform such aspects of the law as may be referred to it by the Secretary for Justice or the Chief Justice. The members of the Commission at present are: Chairman: Ms Teresa Cheng, GBS, SC, JP, Secretary for Justice Members: The Hon Chief Justice Geoffrey Ma, GBM The Hon Mr Justice Andrew Cheung, PJ Ms Theresa Johnson, Law Draftsman Ms Christine Fang, BBS, JP Professor Christopher Gane Professor Michael Hor Mr Allan Leung Professor Lin Feng Ms Alexandra Lo, JP Mr Robert Y H Pang, SC Ms Winnie Tam, SC, JP Ms Melissa Wu The Acting Secretary of the Commission is Ms Adeline Wan, Acting Principal Government Counsel and the Commission's offices are at: 4/F East Wing, Justice Place 18 Lower Albert Road Central Hong Kong Telephone: 3918 4097 Fax: 3918 4096 E-mail: [email protected] Website: http://www.hkreform.gov.hk THE LAW REFORM COMMISSION OF HONG KONG REPORT VOYEURISM AND NON-CONSENSUAL UPSKIRT-PHOTOGRAPHY _____________________________________________________ CONTENTS Page Introduction 1 Terms of reference 1 The Sub-committee and its work to date 2 Previous work of the Sub-committee 4 Sexual Offences Records Checks for Child-Related Work 4 Presumption that a Boy under 14 is Incapable of Sexual 4 Intercourse Overall Review of the Substantive -
Moderate Acute Malnutrition MCH Maternal and Child Health MHO Municipal Health Officer
ACRONYMS BHS Barangay Health Station BHW Barangay Health Worker BNS Barangay Nutrition Scholar BSFP Blanketed Supplementary Feeding Program CHT Community Health Teams CMAM Community-Based Management of Acute Malnutrition CTC Community Therapeutic Care DHMT District Health Management Team DOH Department of Health DALY Disability-Adjusted Life Year DSWD Department of Social Welfare and Development ENA Essential Nutrition Action ENN Emergency Nutrition Network EPI Expanded Program of Immunization FDA Food and Drug Administration FNRI Food and Nutrition Research Institute FANTA Food and Nutrition Technical Assistance G6PD Glucose-6-Phosphate Dehydrogenase Deficiency GAM Global Acute Malnutrition GFD General Food Distribution GIDA Geographically Isolated and Disadvantaged Area GNC Global Nutrition Cluster GP Garantisadong Pambata HC Health Center IEC Information, Education, and Communication IFE Infant Feeding during Emergency IYCF Infant and Young Child Feeding IMAM Integrated Management of Acute Malnutrition IMCI Integrated Management of Childhood Illness IPF In-Patient Facility ITC Inpatient Therapeutic Care IU International Units IUGR Intrauterine Growth Restriction LMICs Low and Middle Income Countries MAM Moderate Acute Malnutrition MCH Maternal and Child Health MHO Municipal Health Officer National Guidelines on the Management of Moderate Acute Malnutrition for Children under Five Years 3 MNAO Municipal Nutrition Action Officer MUAC Mid-Upper Arm Circumference NAOs Nutrition Action Officers NiE Nutrition in Emergency NNC National Nutrition