DOCSLIB.ORG

Citarasa Nusantara 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Citarasa Nusantara 2019 ! CITARASA RAMADHAN 2019 MENU I (MONDAY) PEMBUKA SELERA Acar Rampai, acar jelatah, Gado-gado, Rojak Buah, Ulam-ulam kampung, Kerabu kacang panjang, kerabu ikan bilis, kerabu jantung pisang,kerabu pucuk paku, Tauhu sumbat,kerabu soohoon,coleslaw,mixed garden salad,ceaser salad,salad kentang,kerabu mangga, pulut kuning,kerabu ayam,Lemang, serunding ayam,telur masin, aneka pilihan ikan masin ANEKA JERUK BUAH Betik, mangga, cermai, kelubi or kedondong ANEKA KEROPOK & CUCUR KAMPUNG Keropok ikan parang, Papadom, malinjo or keropok sayur BAHAN-BAHAN DAN SOS Sambal Kicap Pedas , Sambal Belacan,tempoyak,air asam,budu,cencalok Thousand island, Italian dressing, ceasar dressing, HIDANGAN SUP Cream of wild mushroom soup, soft roll and butter HIDANGAN NASI Nasi kukus Nasi minyak kismis HIDANGAN MASAKAN NUSANTARA Pecal lele bakar sambal tempe jawa Sambal tumis sotong Daging salai kuala pilah Telur itik masak lemak cili padi HIDANGAN MASAKAN ANTARABANGSA Fried shell out Sotong tempura Baked chicken lasagna Chicken roosted with black paper sauce *subject depends market demand ! ANEKA GERAI PILIHAN GERAI 1 SUP MELETOP (aneka pilihan, paru, daging ,perut, dan urat keting) MEE KARI Selection of condiment BUBUR LAMBUK GERAI 2 STEAMBOAT GERAI 3 SATE AYAM & SATE’ DAGING Selection of condiment onion, nasi ‘impit’, cucumber and homemade peanut gravy GERAI 4 KAMBING PANGGANG Sos lada hitam, sos BBQ, Sos,cendawan GERAI 5 AIR BATU CAMPUR ICE CREAM WITH CONDIMENT PEMANIS MULUT Assorted Mousse in glass kole kacang,kuih cara berlauk Assorted Jelly & mousse in Glass Mango with Sticky rice,French pastrie Sago Gula Melaka,kuih akok,puteri mandi, Bread & Butter Pudding with vanilla sauce Crème Caramel, tarts, pies, cream brulee, Puding Jagung, Buah Kurma, Pengat pisang Aneka Agar agar campuran, slice whole cakes Kuih talam,apam gula hangus,kuih lapis,kuih tako,kuih seri ayu, GERAI MINUMAN Tea bunga Orange Cordial, Coffee and ‘Tea Tarik’ Soya Beans, Air barley ! CITARASA RAMADHAN 2019 MENU II (TUESDAY) PEMBUKA SELERA Acar Rampai, acar jelatah, Gado-gado, Rojak Buah, Ulam-ulam kampung, Kerabu kacang panjang, kerabu ikan bilis, kerabu jantung pisang,kerabu pucuk paku, Tauhu sumbat,kerabu soohoon,coleslaw,mixed garden salad,ceaser salad,salad kentang,kerabu mangga, pulut kuning,kerabu ayam,Lemang, serunding ayam,telur masin, aneka pilihan ikan masin. ANEKA JERUK BUAH Betik, mangga, cermai, kelubi or kedondong ANEKA KEROPOK & CUCUR KAMPUNG Keropok ikan parang, Papadom, malinjo OR keropok sayur BAHAN-BAHAN DAN SOS Sambal Kicap Pedas , Sambal Belacan,tempoyak,air asam,budu,cencalok Thousand island, Italian dressing, ceasar dressing, HIDANGAN SUP Cream of potato and cheese soup, soft roll and butter HIDANGAN NASI Nasi kukus Nasi hujan panas HIDANGAN MASAKAN NUSANTARA pajeri terung kerisik Ayam berlado minang daging masak hitam berempah gulai ikan masin belimbing buloh Hati ayam goreng tumis belacan HIDANGAN MASAKAN ANTARABANGSA Butter corn kernel Spaghetti Napolitano Fish finger with tatar sauce Gratined potato with cheese *subject depends market demand ! ANEKA GERAI PILIHAN GERAI 1 SUP MELETOP (aneka pilihan, paru, daging ,perut, dan urat keting) LAKSA Selection of condiment BUBUR LAMBUK GERAI 2 STEAMBOAT GERAI 3 SATE AYAM & SATE’ DAGING Selection of condiment onion, nasi ‘impit’, cucumber and homemade peanut gravy GERAI 4 KAMBING PANGGANG Sos lada hitam, sos BBQ, Sos,cendawan GERAI 5 AIR BATU CAMPUR ICE CREAM WITH CONDIMENT PEMANIS MULUT Assorted Mousse in glass Chocolate warm pudding kole kacang,kuih cara berlauk Assorted Jelly & mousse in Glass Puding Jagung, Buah Kurma, Bubur kacang hijau bersago, Mango with Sticky rice,French pastrie Crème Caramel, tarts, pies, cream brulee, Sago Gula Melaka,kuih akok,puteri mandi, Aneka Agar agar campuran, slice whole cakes Kuih talam,apam gula hangus,kuih lapis,kuih tako,kuih seri ayu, GERAI MINUMAN Air cincau Orange Cordial, Coffee and ‘Teh tarik’ Soya Beans, asam boi daun pudina ! CITARASA RAMADHAN 2019 MENU III (WEDNESDAY) PEMBUKA SELERA Acar Rampai, acar jelatah, Gado-gado, Rojak Buah, Ulam-ulam kampung, Kerabu kacang panjang, kerabu ikan bilis, kerabu jantung pisang,kerabu pucuk paku, Tauhu sumbat,kerabu soohoon,coleslaw,mixed garden salad,ceaser salad,salad kentang,kerabu mangga, pulut kuning,kerabu ayam,Lemang, serunding ayam,telur masin, aneka pilihan ikan masin. ANEKA JERUK BUAH Betik, mangga, cermai, kelubi or kedondong ANEKA KEROPOK & CUCUR KAMPUNG Keropok ikan parang, Papadom, malinjo,keropok sayur BAHAN-BAHAN DAN SOS Sambal Kicap Pedas , Sambal Belacan,tempoyak,air asam,budu,cencalok Thousand island, Italian dressing, ceasar dressing, HIDANGAN SUP Seafood chowder cream soup, soft roll and butter HIDANGAN NASI Nasi kukus Nasi kuning air mawar HIDANGAN MASAKAN NUSANTARA Daging gulai kawah utara Patin tempoyak cili padi Gulai pisang perawan Paru penyet bali Ayam madu tiga HIDANGAN MASAKAN ANTARABANGSA Spaghetti cabonara Fried kamheong lala Hawaiian mini pizza Lyonnais potato *subject depends market demand ! ANEKA GERAI PILIHAN GERAI 1 SUP MELETOP (aneka pilihan, paru, daging ,perut, dan urat keting) MEE BANDUNG MUAR Selection of condiment BUBUR LAMBUK GERAI 2 STEAMBOAT GERAI 3 SATE AYAM & SATE’ DAGING Selection of condiment onion, nasi ‘impit’, cucumber and homemade peanut gravy GERAI 4 KAMBING PANGGANG Sos lada hitam, sos BBQ, Sos,cendawan GERAI 5 AIR BATU CAMPUR ICE CREAM WITH CONDIMENT PEMANIS MULUT Bubur jagung bersago, Assorted Mousse in glass Puding Jagung, Buah Kurma, kole kacang,kuih cara berlauk Assorted Jelly & mousse in Glass Mango with Sticky rice,French pastrie Bread butter pudding with vanilla sauce Crème Caramel, tarts, pies, cream brulee, Sago Gula Melaka,kuih akok,puteri mandi, Aneka Agar agar campuran, slice whole cakes Kuih talam,apam gula hangus,kuih lapis,kuih tako,kuih seri ayu, GERAI MINUMAN manggo cordial Orange Cordial Soya Beans, laici kang Coffee and ‘Teh tarik’ ! CITARASA RAMADHAN 2019 MENU IV (THURSDAY) PEMBUKA SELERA Acar Rampai, acar jelatah, Gado-gado, Rojak Buah, Ulam-ulam kampung, Kerabu kacang panjang, kerabu ikan bilis, kerabu jantung pisang,kerabu pucuk paku, Tauhu sumbat,kerabu soohoon,coleslaw,mixed garden salad,ceaser salad,salad kentang,kerabu mangga, pulut kuning,kerabu ayam,Lemang, serunding ayam,telur masin, aneka pilihan ikan masin. ANEKA JERUK BUAH Betik, mangga, cermai, kelubi or kedondong ANEKA KEROPOK & CUCUR KAMPUNG Keropok ikan parang, Papadom, malinjo,keropok sayur BAHAN-BAHAN DAN SOS Sambal Kicap Pedas , Sambal Belacan,tempoyak,air asam,budu,cencalok Thousand island, Italian dressing, ceasar dressing, HIDANGAN SUP Broccoli Florentine bisque, soft roll and butter HIDANGAN NASI Nasi kukus Nasi tomato HIDANGAN MASAKAN NUSANTARA Rendang jintan hati Pajeri nenas madu Udang sambal petai Kari ikan pulau pinang Belitung masak lemak cili padi HIDANGAN MASAKAN ANTARABANGSA Indian aloo ghobi Baked macaroni cheese Roasted chicken tandori Roosted potato with root vegetable *subject depends market demand ! ANEKA GERAI PILIHAN GERAI 1 SUP MELETOP (aneka pilihan, paru, daging ,perut, dan urat keting) MEE KARI Selection of condiment BUBUR LAMBUK GERAI 2 STEAMBOAT GERAI 3 SATE AYAM & SATE’ DAGING Selection of condiment onion, nasi ‘impit’, cucumber and homemade peanut gravy GERAI 4 KAMBING PANGGANG Sos lada hitam, sos BBQ, Sos,cendawan GERAI 5 AIR BATU CAMPUR ICE CREAM WITH CONDIMENT PEMANIS MULUT Bubur kacang merah, Assorted Mousse in glass Puding Jagung, Buah Kurma, kole kacang,kuih cara berlauk Assorted Jelly & mousse in Glass Mango with Sticky rice,French pastrie Sago Gula Melaka,kuih akok,puteri mandi, Crème Caramel, tarts, pies, cream brulee, Chocolate warm pudding with vanilla sauce Aneka Agar agar campuran, slice whole cakes Kuih talam,apam gula hangus,kuih lapis,kuih tako,kuih seri ayu, GERAI MINUMAN Sarsi cordial Orange Cordial, Coffee and ‘Teh tarik’ Soya Beans, bandung cincau ! CITARASA RAMADHAN 2019 MENU V (FRIDAY) PEMBUKA SELERA Acar Rampai, acar jelatah, Gado-gado, Rojak Buah, Ulam-ulam kampung, Kerabu kacang panjang, kerabu ikan bilis, kerabu jantung pisang,kerabu pucuk paku, Tauhu sumbat,kerabu soohoon,coleslaw,mixed garden salad,ceaser salad,salad kentang,kerabu mangga, pulut kuning,kerabu ayam,Lemang, serunding ayam,telur masin, aneka pilihan ikan masin. ANEKA JERUK BUAH Betik, mangga, cermai, kelubi, kedondong ANEKA KEROPOK & CUCUR KAMPUNG Keropok ikan parang, Papadom, malinjo,keropok sayur BAHAN-BAHAN DAN SOS Sambal Kicap Pedas , Sambal Belacan,tempoyak,air asam,budu,cencalok Thousand island, Italian dressing, ceasar dressing, HIDANGAN SUP Cream of spinach soup, soft roll and butter HIDANGAN NASI Nasi kukus Nasi hujan panas HIDANGAN MASAKAN NUSANTARA Daging salai kuala pilah Gulai jantung pisang Opor ayam seberang Kerang goreng bercili Singgang perut jawa HIDANGAN MASAKAN ANTARABANGSA Butter mix vegetable Spaghetti napolitan Seafood tempura Lamb stew with root vegetable *subject depends market demand ! ANEKA GERAI PILIHAN GERAI 1 SUP MELETOP (aneka pilihan, paru, daging ,perut, dan urat keting) MEE BANDUNG MUAR Selection of condiment BUBUR LAMBUK GERAI 2 STEAMBOAT GERAI 3 SATE AYAM & SATE’ DAGING Selection of condiment onion, nasi ‘impit’, cucumber and homemade peanut gravy GERAI 4 KAMBING PANGGANG Sos lada hitam, sos BBQ, Sos,cendawan GERAI 5 AIR BATU CAMPUR ICE CREAM WITH CONDIMENT PEMANIS MULUT Bubur kacang merah Assorted Mousse in glass Puding Jagung, Buah Kurma, kole kacang,kuih cara berlauk Assorted Jelly & mousse in Glass Mango with Sticky rice,French pastrie Apple crumbles pudding with vanilla sauce Crème Caramel, tarts, pies, cream brulee, Sago
Load more

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]
  • Chapter 4: Results
    CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)).
    [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]
  • 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]
  • Intention to Eat Traditional Food Among University Students
    International Journal of Academic Research in Business and Social Sciences Vol. 1 1 , No. 13, Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry. 2021, E-ISSN: 2222-6990 © 2021 HRMARS Intention to Eat Traditional Food among University Students Norazlina Rahmat, Mohammad Nuruddin Ramlan, Puteri Nur Athirah Ghazali, Norzaidah Ngali To Link this Article: http://dx.doi.org/10.6007/IJARBSS/v11-i13/8510 DOI:10.6007/IJARBSS/v11-i13/8510 Received: 12 November 2020, Revised: 15 December 2020, Accepted: 31 December 2020 Published Online: 22 January 2021 In-Text Citation: (Rahmat et al., 2021) To Cite this Article: Rahmat, N., Ramlan, M. N., Ghazali, P. N. A., & Ngali, N. (2021). Intention to Eat Traditional Food among University Students. International Journal of Academic Research in Business and Social Sciences, 11(13), 127–138. Copyright: © 2021 The Author(s) Published by Human Resource Management Academic Research Society (www.hrmars.com) This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode Special Issue: Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry, 2021, Pg. 127 – 138 http://hrmars.com/index.php/pages/detail/IJARBSS JOURNAL HOMEPAGE Full Terms & Conditions of access and use can be found at http://hrmars.com/index.php/pages/detail/publication-ethics 127 International Journal of Academic Research in Business and Social Sciences Vol.
    [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]
  • Csf 35104 Final Year Project 1 Lets Know Malaysian Traditional Foods Ar Semester 1 Session 2019/2020
    CSF 35104 FINAL YEAR PROJECT 1 LETS KNOW MALAYSIAN TRADITIONAL FOODS AR SEMESTER 1 SESSION 2019/2020 NAME : AHMAD ZULKHAIRI FAIZ BIN RAZAK MATRIC NUMBER : BTDL 17047800 EMAIL : [email protected] PHONE : 014-2119640 SUPERVISOR : EN. MOHD SUFIAN BIN MAT DERIS ii I DECLARATION I at this moment declare this report based on my original work except for quotations and citations, which have duly acknowledged. I also state that it has not previously or concurrently submitted for any other degree student at University Sultan Zainal Abidin or other institutions. Signature: ___________________ Name : AHMAD ZULKHAIRI FAIZ BIN RAZAK Date : ___________________ ii II CONFIRMATION This project Augmented Reality Malaysia Traditional Food (AR) application was prepared and submitted by Ahmad Zulkhairi Faiz Bin Razak (BTDL 17047800) and has been found satisfactory in terms of scope, quality, and presentation as partial fulfillment of the requirement for the Bachelor of Information Technology (Informatics Media) with honors in University Sultan Zainal Abidin. Signature : _______________ Supervisor : EN. MOHD SUFIAN BIN MAT DERIS Date : _______________ III DEDICATION Firstly and foremost praised to Allah for giving me the opportunity to complete my final year project. Malaysia Traditional Food in AR application using android smartphone forgive me the strength and ability to finish this report. I also would like to express my gratitude to mu supervisor, En Mohd Sufian bin Mat Deris for valuable advice, guidance, and ideas given through the development of research until the end of my final year project. In addition, thanks to my family and my friend that give courage and motivation during my research. IV ABSTRACT Awareness of our society on the value of history traditional food today being at an alarming rate.
    [Show full text]