Merdeka All You Can Eat Dinner

Total Page：16

File Type：pdf, Size：1020Kb

MERDEKA ALL YOU CAN EAT DINNER APPERTISER HOT FROM THE CHAFFING DISH ROJAK BUAH-BUAHAN CHINESE PASEMBOR CHILI CRAB, BRAISED TAU FOO WITH SHRIMP MEAT AND MUSHROOM YOUNG CHOW FRIED RICE, BUTTER CHICKEN WITH CHILI PADI, SALAD STATION CURRY LEAF AND EGG FLOSS SOTONG KANGKUNG AND CONDIMENTS MALAY SOUP NASI PUTIH, RENDANG TOK, AYAM PANGGANG WITH PERCHIK SAUCE SUP KAMBING MAMAK, MUSHROOM SOUP WITH CROUTON MASAK LEMAK IKAN MASIN TALANG DENGAN NANGKA MUDA GULAI KAMBING SATAY STATION MARINATED CHICKEN & BEEF SATAY WESTERN WITH CONDIMENT AND PEANUT SAUCE BAKED STUFFED CHICKEN WITH CHEESE AND SPINACH, CHICKEN AND MUSHROOM PIE IN CUP, SAUTEE POTATO ************************************ LIVE COOKING (A-LA MINUTE) INDIAN SALMON FISH HEAD CURRY JINGGA CURRY GRAVY, VEGETABLES DHALL, ALOO GHOBI GRILL STATION (ON ICE) ULAM ULAMAN SLICED GRILLED FISH FILLET, SLICED GRILLED LAMB, CHICKEN FILLET, (FRESH LOCAL LEAF SALAD) MARINATED MUSSEL CHOICE OF SAMBAL BELACAN, BUDU, CINCALUK AND SAMBAL TEMPOYAK. COMES WITH SELECTION OF CONDIMENT/SAUCE AIR ASAM, CHILI KICAP, BBQ SAUCE, TOMATO DIP, HERB GRAVY CRACKER- KEROPOK FISH CRACKERS ************************************ INDIAN FRIED CRACKERS- PAPADUM SELECTION OF NOODLES ************************************ MEE GORENG MAMAK, SINGAPORE FRIED BEE HOON VARIETIES OF DESSERT COCONUT TART NOODLES SOUP ASSORTED FRENCH PASTRIES NYONYA CURRY MEE, LAKSA ASAM ASSORTED JELLY IN CUP ASSORTED CUT FRUITS BUBUR KACANG HIJAU VARIETIES ICE CREAM (VANILLA, CHOCOLATE AND STRAWBERRY).

Copy Link

Recommended publications

Laporan Akhir Pengabdian Kepada Masyarakat Skim Program Kemitraan Masyarakat Membantu Usaha Berkembang
LAPORAN AKHIR PENGABDIAN KEPADA MASYARAKAT SKIM PROGRAM KEMITRAAN MASYARAKAT MEMBANTU USAHA BERKEMBANG PROGRAM BERKELANJUTAN MEMBANTU MITRA UKM RIZKY UNTUK TUMBUH KEMBANG DENGAN USAHA KERUPUK KULIT (KHAS KUMANGO) DI KOTA PADANG Ketua Tim : Dr. Indri Juliyarsi, SP., MP/NIDN 0015077606 Anggota 1 : Dr. Sri Melia, S.TP., MP/NIDN 0004067502 Anggota 2 : Prof. Tuty Anggraini, Ph.D/NIDN 0022097703 Anggota 3 : Najmiatul Fitria, M.Farm., Apt/NIDN 0030118402 Anggota 4 : Ade Sukma, Ph.D/NIDN 0017078502 Dibiayai oleh : Dana PNBP UNIVERSITAS ANDALAS Sesuai dengan Kontrak Pengabdian kepada Masyarakat Skim : Program Kemitraan Masyarakat Membantu Usaha Berkembang Batch II Nomor : T/60/UN.16.17/PM.PKM-MUB/LPPM/2020 Tahun Anggaran 2020 LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT UNIVERSITAS ANDALAS 2020 i LEMBAR IDENTITAS Pengabdian Kepada Masyarakat Skim Program Kemitraan Masyarakat Membantu Usaha Berkembang PROGRAM BERKELANJUTAN MEMBANTU MITRA UKM RIZKY UNTUK TUMBUH KEMBANG DENGAN USAHA KERUPUK KULIT (KHAS KUMANGO) DI KOTA PADANG 1. Mitra : N a m a M i t r a : UKM Rizky P i m p i n a n M i t r a : Benni Afwadi J e n i s U s a h a M i t r a : Industri Pengolahan Makanan A l a m a t M i t r a : Perum Lubuk Gading IV Blok B No. 37 RT 001 RW 015 Kel. Lubuk Buaya, Kec. Koto Tangah Kota Padang 2. Ketua Tim Pengusul a. Nama : Dr. Indri Juliyarsi, SP., MP b. Jabatan/Golongan : Pembina/IV.a c. Bidang Keahlian : Teknologi Hasil Ternak d. F a k u l t a s : Peternakan e.
[Show full text]
By Mandarin Oriental, Kuala Lumpur at Mandarin Oriental, Kuala Lumpur, We’Re Dedicated to Making Your Wedding Day Truly Memorable
Weddings by Mandarin Oriental, Kuala Lumpur At Mandarin Oriental, Kuala Lumpur, we’re dedicated to making your wedding day truly memorable. Our experienced wedding specialists and function hosts will design a celebration to reflect your personal style, giving thoughtful attention to every detail before, during and after the big day. We offer a choice of idyllic settings for your wedding reception, with magnificent floral arches and centrepieces, dramatic ice-carvings and the romantic glow of candles. We can also add custom-made exotic floral arrangements, silver candelabras, sparkling champagne fountains and strolling musicians to make it the day of your dreams. And that’s before we bring on a gourmet selection of Chinese, Malay or Western cuisine, created by our award-winning master chefs. We’ve put together some thoughtfully designed wedding packages Malay, Chinese or Western set menus, to help you make the most of your special day. If you don’t find exactly what you’re looking for, we would be delighted to arrange any special requirements you may have, or tailor a package to your requirements. Malay Theme 2016 DELIMA WEDDING PACKAGE (for a minimum of 250 Persons) RM 2,088.00 per table of 10 persons Complimentary one night stay for the newlyweds in our beautifully decorated Honeymoon Suite with in-room breakfast plus chocolate pralines. • Welcome bridal bouquet upon arrival • Butler-drawn bath upon arrival • Special bridal turndown amenities • Complimentary one (1) night Deluxe City View (room only) • 8-tier beautifully decorative ceremonial
[Show full text]
CHAPTER 1 INTRODUCTION 1.1 Background Traditional Food Is Food
CHAPTER 1 INTRODUCTION 1.1 Background Traditional food is food which has been already exist, Guerrero et al (2009) said that, “traditonal food is a product frequently consumed or associated with specific celebrationsor seasons; normally transmitted from one generation to another; made accurately in a specific way according to the gastronomic heritage; with little or no processing or manipulation; distinguished and known because of its sensory properties and associated with a certain local area, region or country”. It is in line with Kristbergesson (2016), “traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisineor local cuisine”. So, traditional food is a food which has been already exist, may have a historic precedent in a national dish, regional cuisine or local cuisine and it is still eaten by everyone until now. Every country has traditional delicious food, such as, Italy with Lasagna, Japan with Sushie, Thailand with Tom Yam, and many more. Indonesia also has traditional delicious food. Indonesia is one of countries which has delicious traditional food in the world. According to Mustinda (2017), “Indonesia termasuk negara yang memiliki makanan terenak didunia, seperti: rendang, sate, dan nasi goreng.” It means indonesia include the country that has delicious foods in the world, such as: rendang, sate and nasi goreng. From Sabang until Merauke, Indonesia has different traditional food in every region. One of traditional food from Indonesia is sambal. Sambal is often regarded as a companion foods which is able to complement taste of food. In Indonesia, sambal is required menu that must be present when we eat, because sambal is one of additional appetite for some people in Indonesia, with the sambal course our appetite will 1 2 increase.
[Show full text]
Dinner & Dance Package
All images are for illustrative purposes only. Dinner & Dance Package Package from S$75.00nett* per person (min. 10 tables / 100 pax) Terms & Conditions apply for packages. Your packages are inclusive of: • Waiver of venue rental • Unlimited flow of soft drinks and Chinese Tea or Coffee/Tea • Complimentary 2 hour usage of Photobooth Station • Complimentary Day use room for organizer ( 12pm - 6pm only ) • Lucky Draw Prizes: - One night stay in Superior Room for 2 persons ( Room Only ) - $100 Food and Beverages voucher All food are freshly prepared in the kitchen by our Hotel’s chefs. www.grandmercureroxy.com.sgRooms are subject to availability. * Terms & Conditions apply. Please contact our Conference and Events Team at 6340 5637/ 40 / 41 or email to : [email protected] *Rate quoted above are inclusive of 10% service charge and 7% prevailing taxes (GST). Terms and conditions apply. Set Menu S$750.00nett* per table of 10 persons (min. 10 tables) Chinese Set Malay Set (Family Style) Deluxe Cold Cut Platter Assorted Satay (Chicken & Mutton) (Mini Octopus, Prawn Salad, Crabmeat Omelet, with Condiments Spring Roll, Silver Bait) ◆ ◆ Sup Kambing Braised Fish Maw with Assorted Seafood ◆ ◆ Sambal Prawn Roasted Chicken with Garlic ◆ ◆ Chicken Korma Steamed Garoupa with Superior Soya Sauce ◆ ◆ Deep Fried Sea Bass in Sweet & Sour Sauce Sauteed Prawns in the Nest ◆ ◆ Stir Fried Assorted Vegetables Braised Mushrooms with Seasonal Vegetables ◆ ◆ Pilaf Rice Mercure Seafood Fried Rice ◆ ◆ Bubur Hitam or Bubur Cha Cha Chilled Mango Puree with Sago ◆ ◆ Free flow of Soft Drinks & Coffee/Tea Free flow of Soft Drinks & Chinese Tea Buffet Menu S$75.00nett* per person (min.
[Show full text]
The Effect of Spontaneous Fermentation on the Volatile Flavor Constituents of Durian
International Food Research Journal 18: 635-641 (2011) The effect of spontaneous fermentation on the volatile flavor constituents of durian 1*Neti, Y., 2Erlinda, I. D. and 2Virgilio, V. G. 1Department of TIP, Faculty of Agriculture, University of Lampung, Sumantri Brojonegoro #1 Bandar Lampung, Indonesia 2Institute of Food Science and Technology, College of Agriculture, University of the Philippine at Los Baños, Laguna, Philippine Abstract: The flavor compounds of spontaneous fermented durian (tempoyak) were analyzed compared to fresh durian using gaschromatography -mass spectrometry (GC-MS). The results of this experiment showed that most of the volatile flavor compounds changed substantially during fermentation. Nevertheless, the major volatile constituents of fermented durian were still sulfur-containing volatiles. Beside the origin flavor constituents, fermented durian generated 5 sulfur compounds and 16 non-sulfur compounds while fresh durian were missing their flavor of 11 sulfur components and 10 non-sulfur components when durian was fermented. Some alcohol, carboxylic acid and ester components not found on the fresh durian were present in fermented durian such as 2,3-butanediol; 1,3-butanediol,octanoic acid and propyl ester acetic acid. The different proportions of volatile components and the presence or absence of sulfur and non sulfur components determine the flavor properties of fermented durian. It is, therefore, there is need in depth research for understanding the mechanisms of volatile compounds metabolism during durian pulp lactic fermentation. Keywords: Durio zibethinus, tempoyak, volatile, flavor, ester, thioester, trithiolane and thiols Introduction rather than thioesters. Moser et al. (1980) found that Thailand durian contained eight sulfur compounds The exotic fruit durian, originating from tropical where diethyl disulfide and diethyl trisulfide regions, has unique and exotic flavor.
[Show full text]
Menu Sihat Tanpa Ketupat, Rendang, Teh Tarik
10 RENCANA UTUSAN MALAYSIA • ISNIN 10 JULAI 2017 SIRI 9 MUZAFFAR SYAH MalloW DR. m ‘gaSak’ Pak Lah UN Abdullah Ahmad ling keras adalah dengan meru Badawi atau mesra de juk pentadbiran Pak Lah seba ngan panggilan Pak Lah MUKADIMAH SEJAK politik ‘sapu sahaja, janji gai half-past six government. Ini Teruskan tekan Israel berjaya melepasi ‘ran dulu lagi Pengerusi Parti Pribumi boleh’ - yang setara dengan inti merupakan kecaman yang paling jau dan duri’ Tun Dr. Bersatu Malaysia (PPBM), Tun pemikiran politik Machiavelli meyakitkan hati kerana ulasan itu TMahathir Mohamad untuk meng Dr. Mahathir Mohamad penuh yang berteraskan kekuasaan. melingkungi hampir semua pe ALAM dunia memperingati tamatnya Perang Enam isi jawatan nombor satu kerajaan Ikuti babak-babak yang pernah mimpin dalam sistem. Hari di antara Israel dan negara Arab 50 tahun lalu dengan kerenah dan sikapnya pada 2003. yang kontroversi serta sukar dicetuskan Dr. Mahathir semasa Tak cukup dengan itu Mahathir yang menyaksikan kekalahan teruk negara Arab Nasibnya lebih berjaya ber menjadi seorang blogger dengan D dikawal sesiapa. beliau berurusan dalam parti terlibat seperti Mesir, Jordan dan Syria serta penaklu banding timbalantimbalan Ma dan kerajaan dalam 10 siri yang nama pena Che Det di mana beliau kan Timur Baitulmaqdis, Tebing Barat dan Bukit Golan hathir sebelum itu Anwar Ibra Gelagat bekas Perdana Menteri terus menyerang Pak Lah, yang sehingga kini, masyarakat dunia tidak seharusnya terus itu seolah-olah suatu seni dilaporkan wartawan Utusan him, Ghafar Baba dan lebih awal, Malaysia, ZULkIFLI JaLIL. sebaliknya memilih untuk mene membisu melihat kekejaman Israel khususnya terhadap Musa Hitam dalam permainan lan derita dengan berdiam diri.
[Show full text]
Hi-Tea Menu 2017
HI-TEA MENU 2017 Menu 1 Salad bar (Romaine lettuce, Ice berg Lettuce, Mix Lettuce) Dressing: 1000 Island, Caesar Dressing, Vinegrate, Wasabi Dressing, With Condiment Capers, Onion pickle, Gherkin, Stuffed Olive, Black Olive Kerabu Mangga Muda Urap Ikan Daging Bercili dengan Daun Kadok Acar Rampai Bijan Goreng Gado-Gado Sandwich Bar (Toast & Panini) Choice of Filling: Tuna, Chicken Mayo, Smoke Salmon, Beef Streaky, Chicken Toast, Turkey Toast, Egg Mayo, Cheese Ice Berg lettuce, Tomatoes, Cucumber Bread Counter French loaf, White Bread, Whole wheat Bread, Focaccia Roll, Croissant, Four Season Roll, Rye Bread, Bread Stick Served with Butter and Margarine Soup Cream of Potato Tom Yam Hidupan Laut Main Course Rice Steamed Rice Nasi Goreng Nenas dan Kacang Pis Hot Dishes Ayam Bakar dengan Kuah Lemak Ketumbar Udang Masak Sos Masam Manis Fried Fish Fillet with Butter and Curry Leaf Stir Fried HK Nai Pak with Garlic Oven Baked Beef Tenderloin with Grilled Peach and Mushroom Seafood Lasagna Noodle Stall 3 Type of Soup (Curry Mee, Tom Yam and Chicken Soup) Noodles: Dried Noodles, Yellow Mee, Wanton Mee, Kway Teow and Mee Hoon) 6 Types Of Vege: cabbage, Kangkong, Kai Lan, Choy Sum, Bean Sprouts, Spinach 6 Types of Balls: Fish Ball, Beef Ball, Sotong Ball, Crab Ball, Lobster Ball, Fish Cake Live Char Kway Teow, Yellow Mee Live Cooking Station Stall Pisang Goreng, Keledek Goreng, Cucur Sayur Spring Roll, Samosa, Keropok Lekor, Keladi Goreng Roti Jala Pandan Kuah Durian Chicken Satay & Beef Satay with Condiment Indian Roti Canai, Mini Murtabak Served
[Show full text]
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.
[Show full text]
Attachment 1
Region RSA No Stall Operator Type of Food Gurun RSA Northbound 1 Chicken Rice Corner - Set Nasi Ayam - Nasi Lemak Ayam Berempah 2 Wan Laksa Gurun RSA Southbound - Laksa - Set Asam Pedas Juru Layby Southbound 3 Saji Penang - Nasi Ayam Penyet Beverages 4 One Teko - Sirap Selasih - Ice Lemon Tea - Laksa 5 Raja Ulam - Nasi Bajet - Nasi Lemak RSA Gunung Semanggol Northbound Beverages 6 Teh Tarik Cafe - Teh Ais Cincau - Air Mata Kucing Northern - Teh Hijau Ais - Nasi Lemak Ayam 7 Nasi Lemak & Aneka Sup - Nasi Lemak Sambal Sotong - Nasi Goreng Ayam - Burger Ayam/Daging - Samosa 8 Adamira Seven Delights - Roti Hotdog - Keropok Lekor - Sausage Jumbo Cheese RSA Gunung Semanggol Southbound - Set Roti Bakar + Kopi 9 Transit Minuman - Set Pau + Teh Tarik - Set Latte + Chipsmore 10 Two Cups Coffee - Set Mocha + Chipsmore - Set Frappe + Chipsmore - Mi Sizzling Ayam/Daging 11 Sizzling Claypot & Ikan Bakar - Nasi Claypot - Yong Tau Foo RSA Tapah Southbound - Nasi Ayam - Mi Kari 12 Selera Utara Ikan Bakar - Bihun Sup - Mi Goreng - Bihun Goreng - Set Pau + Mineral Water 13 Tanjung Malim Pau - Frozen Pau - Mi Udang 14 Aneka Citarasa - Mi Rebus - Nasi Ayam Penyet RSA Ulu Bernam Southbound - Mi Kari 15 D’Famous Dzul Mee Kari - Nai Ayam - Laksa Penang - Kuih Apam 16 Café Sinar - Set Sandwic + Teh Cincau Ais - Set Puding Custard Cocktail + Teh Hijau Ais - Pau Variety 17 Yik Mun - Hainan Coffee RSA Rawang Northbound - Bread 18 Harolds Bread - Pastry - cakes varieties 19 Speedway Mart Convenient Shop, Snacks 20 A&W Burger Set Sungai Buloh OBR 21 Sate Kajang Hj
[Show full text]
Sushi Counter with Local Filling
Zende Ramadhan Buffet 2019 Menu 1 Action Stall STALL 1 Fried Kway Teow Mee Goreng (pasar malam) / Maggi Goreng STALL 2 BRIYANI GAM Chicken / Lamb / Beef tenderloin (kerbau) Vegetables Dhalca & Acar Papadom STALL 3 NOODLES CORNER Mee Rebus Laksa Assam Prawn Mee Curry Mee Clear Sup Condiments: Blanch Green Plant, Fish Cake, Fish Ball, Chicken Dumpling, Julienne Pineapple, Cucumber, Lettuce, Shrimp Paste, Shallot, Lime, Boiled Egg, Lily Flower, Vegetables Fritter, Fried Bean Curd, Dried Sotong Sambal, Bean Sprout, Sliced Long Bean, Sambal Belacan, Salted radish, Vietnamese Mint Accompanied: Sliced Red & Green Chili, Chili Padi & Pickle Chili STALL 4 – TEPPAN VEGETABLES Selection of Fresh vegetables with condiments STALL 5 - SUSHI Sushi Counter with local filling STALL 6 – Murtabak / Maggi Murtabak Murtabak Ayam dengan Kuah Dalcha & Bawang Jeruk STALL 7 -SUP GEAR BOX “POWER” & SUP EKOR BAKAR Sup Gear Box served with Spare Parts (Perut, Hati, Limpa, Paru) Roti Benggali and Condiments – Roti Kopitiam STALL 8 -GORENG – GORENG Cucur Udang, Goreng Pisang Goreng Keladi, Keledek, Sukun, Cempedak & Keropok Lekor - kuali STALL 9 – Shell In Variety of Seafood with Kam Heong Sauce STALL 10 –CARVING STATION Roasted Marinated Whole Lamb – Sauce: Rosemary, BBQ, Mustard, Robert, Thyme, Garlic, Shallot Salsa, Coriander AND Mango Salsa Mint, Horseradish Cream, 4Types of Mustard, Thai Tamarind sauce – Air Asam Siam STALL 11-BAKAR-BAKAR CORNER Charcoal Grilled: Cencaru, Pari, Tenggiri, Squid, Kerang – Grilled With Condiments: Air Assam, Kicap & Sambal Belacan STALL 12 –Pasta Station 4 Types of Pasta with 3 choices of Sauce Bolognaise / Tomato / Cream of Mushroom STALL 13 Selection of Pizza With Local Topping (Rendang daging / ayam, sambal bilis/udang) STALL 14 – Chennai Banana Leaf Fish head curry, lamb varuvel, chicken pepper, tahu sambal, raita/kacang panjang goreng /kobis kunyit.
[Show full text]
Dorsett Hospitality International Presents Wholesome Iftar Feasts During the Holy Month of Ramadan
FOR IMMEDIATE RELEASE SUBANG JAYA, 12 APRIL 2018 DORSETT HOSPITALITY INTERNATIONAL PRESENTS WHOLESOME IFTAR FEASTS DURING THE HOLY MONTH OF RAMADAN DORSETT GRAND SUBANG CITARASA RAMADAN @ TERAZZA BRASSERIE and MELATI ROOM 16 May - 14 June 2018 Celebrating the holy month of Ramadan, Dorsett Grand Subang presents a lavish spread of nourishment for diners with its special CITARASA RAMADAN buffet at Terraza Brasserie, as well as an exclusive dining experience for guests at Melati Room, Level 1 with a nostalgic kampung setting. Relish in a melting pot of authentic local delicacies such as a beautifully cooked Roasted Whole Lamb (marinated in a secret blend of spices and roasted to perfection) with the fragrance Mandy Rice, luscious Briyani Gam with choice of Lamb, Chicken, Beef or Seafood*, aromatic Steamed Red Talapia or Pomfret* served with tangy oriental sauce or homemade soy sauce and the hearty and refreshing all-time Malaysian favourite Gearbox Soup served with Roti Benggala. To cleanse the palate, indulge in the classic Turkish Ice Cream in 4 amazing flavours. The highlight will be Durian flavour among others such as vanilla, strawberry and chocolate. An array of top of local and western desserts which include premium dates from the Middle East, fresh fruits, Teh Tarik, the creamy blandness of Bread Butter Pudding and selections of traditional kuih will also be available throughout the Ramadan month. Live traditional performances by Sri Kenchana Ghazal nightly at Melati Room, Level 1. Terazza Brasserie Melati Room RM165 nett per person
[Show full text]
Thistle Johor Bahru
MENU I 6 Cold beverages: Fresh Soya Bean, Bandung Juice, Cincau Juice, Calamansi Juice with Asam Boi, Katira Juice, Blackcurrant drink, Nescafe Ice, Lemonade Hot beverages: Coffee and Teh Tarik Appetizer spread 6 Local salads: Pecal, Kerabu Taugeh, Acar Buah, Bilis dan Tempe, Kerabu Kacang Botol, Kerabu jantung pisang, Urap pegaga dan udang kering, Urap kacang panjang dan udang 5 types of Jeruk Buah-buah Keropok ikan, Keropok Udang, Kerupok Sayur, Kerupok Belinjau 6 types of crudités (ulam-ulam): Jantung Pisang, kacang panjang, Kacang bendi, Tempe, Tomato, Petai, Timun, Kobis Condiments: Sambal Kicap, Sambal Jawa, Sambal Asam 1 type of serunding: Serunding Kelapa Authentic Malaysian Masak Spread Steamed White Rice Nasi Tomato Bubur Lambuk with Condiments Gulai Kawah Assam Pedas Oxtail Sayur Lemak Lodeh Ikan Bakar with Home-made Sambal Mee Rebus Ayam Masak Kurma Siput Sedut Chili Padi Ikan Patin Tempoyak RAMADAN MENU 1 Counter Spread 1) Soup station: Pilihan sup ayam, sup ekor, sup kambing dan sup perut 2) Roasted Whole Lamb: Special marinated lamb roasted to perfection with Chef Johari's Spiced Rice 3) Satay & Otah-Otah: Otah-Otah, Satay Kambing dan Satay Ayam with condiments 4) Durian stall: Freshly open durian 5) Yong Tau Fu Station: Assorted Mix Yong Tau Fu with Choice of Sauces 6) Ice Cream Station: Vanilla, Chocolate, Yam, Strawberry, Peppermint and Butterscott 7) Fruit stall: Watermelon, Honey dew, Papaya, Pineapple, Cempedak, Banana, Jack fruit 8) Rojak buah-buahan Dessert spread 6 types of malay kuih: Seri Muka, Kuih Lapis, Bingka
[Show full text]