China Treasures' Latest Offerings

Total Page:16

File Type:pdf, Size:1020Kb

China Treasures' Latest Offerings INTERNATIONAL BUFFET MENU LUNCH MENU (Monday) Appitizer & Salad Spicy Squid with Mango Salad Tuna with Cabbage Salad Szechuan Chicken Salad Kerabu Daging Panggang Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce Thousand Island, Herb Vinaigrette, French Dressing Sambal Belacan & Sambal Mangga Muda Soup Cream of Mushroom Bread and Butter Noodle Station Curry Mee with Condiments Stall Satay Satay Ayam & Daging dengan Condiment Western Stall Japanese Seafood and Vegetable Tempura Ginger,White Radish and Hot Soya Sauce Ikan Bakar Stall Ikan Merah,Tilapia,Bawal Kicap Cili, Air Asam, Sambal Tumis, Limau Grilled Stall Grilled Beef Malay Style Marination Chicken wing with Honey Grilled Lamb Shoulder with Black Pepper Main Course Nasi Putih Thai Green Chicken Curry Stired Fried Lamb with Black Pepper Pan Fried Fish with BBQ Sauce Kupang Sambal Tumis Buttered Garden Vegetables Braised Tau Kan with Dry Mushroom Dessert Assorted Mini Pastries Assorted Malay Kuih Bubur Kacang hijau Bread and Butter Pudding with Vanilla Sauce Cendol with Condiment Selection of Ice Cream with Condiments Fresh fruits platter Coffee & Tea **Menu Subject to Change** HALIA INTERNATIONAL BUFFET MENU LUNCH MENU (TUESDAY) APPETIZER & SALAD Shrimp with Cocktail Sauce Beetroot with Feta Cheese Salad Spicy Pacific Clam Salad Kerabu Ayam Dengan Nenas Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce Thousand Island, Herb Vinaigrette, French Dressing Sambal Belacan & Sambal Mangga Muda Soup Sup Ekor Lembu Condiment: Cili Kicap daun bawang, bawang goreng, Limau, Daun Sup, Tahu Goreng, Lobak Masin, Taugeh, Mee Wantan, Mee Hoon, K.teow Noodle Station Assam Laksa with Condiments Stall Satay Satay Ayam & Daging dengan Condiment Ikan Bakar Stall Ikan Merah,Tilapia,Bawal Kicap Cili, Air Asam, Sambal Tumis, Limau Grilled Stall Grilled Beef Malay Style Marination Chicken wing with Honey Grilled Lamb Shoulder with Black Pepper Chinese Stall Deep Fried Mushrooms with Chilli Sauce Main Course Nasi Putih Chinese Roasted Chicken with Szechuan Sauce Daging Kari Kandar Ikan Patin Asam Pedas Stired Fried Squid with Spring Onion Loh Hon Vegetable Chicken Lasagne Dessert Assorted Mini Pastries Assorted Malay Kuih Bubur Pulut Hitam Apple Crumble with Vanilla Sauce Cendol with Condiment Selection of Ice Cream with Condiments Fresh fruits platter Coffee & Tea ** Menu Subject to Change** HALIA INTERNATIONAL BUFFET MENU LUNCH MENU (WEDNESDAY) APPETIZER & SALAD Roasted Chicken with Chickpeas Salad Potato & Eggs Salad Spicy Seafood Salad Kerabu Kacang Botol Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce Thousand Island, Herb Vinaigrette, French Dressing Sambal Belacan & Sambal Mangga Muda Soup Spicy Szechuan Soup Noodle Station Mee Rebus with Condiments Stall Satay Satay Ayam & Daging dengan Condiment Malay Stall Nasi Kerabu Gulai Ikan Tongkol, Sambal, Acar Mentah Ikan Bakar Stall Ikan Merah,Tilapia,Bawal Kicap Cili, Air Asam, Sambal Tumis, Limau Grilled Stall Grilled Beef Malay Style Marination Chicken wing with Honey Grilled Lamb Shoulder with Black Pepper Main course Nasi Putih Grilled BBQ Chicken with Baked Potato Daging Salai Masak Lemak Cili Padi Ikan Goreng Kuah Taucu Stired Fried Tiger Prawn with Green Vegetables Lamb Sherperd Pie Braised Cauliflower with Mushroom Dessert Assorted Mini Pastries Assorted Malay Kuih Bubur Cha Cha with Sweet Potato Berries Bread and Butter Pudding with Vanilla Sauce Cendol with Condiment Selection of Ice Cream with Condiments Fresh fruits platter Coffee & Tea ** Menu Subject to Change** HALIA INTERNATIONAL BUFFET MENU LUNCH MENU (THURSDAY) APPETIZER & SALAD Tandoori Chicken Salad Coselaw with Raisin Spicy Thai Squid and Glass Noodle Salad Acar Timun dan Nenas Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce APPETIZER & SALAD Prawn and Mango salad Grilled Beef Salad with Gherkins Spicy Sausage Salad with Capsicum Kerabu Sotong Dengan Daun Ketumbar Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce Thousand Island, Herb Vinaigrette, French Dressing Sambal Belacan & Sambal Mangga Muda Soup Sup Tulang Rawan Cili Kicap,Daun Bawang,Daun Sup.Taugeh Noodle Station Laksa Johor with Condiments Stall Satay Satay Ayam & Daging dengan Condiment Chinese Stall Yong Tau Foo with Sweet Sauce and Chilli Sauce Ikan Bakar Stall Ikan Merah,Tilapia,Bawal Kicap Cili, Air Asam, Sambal Tumis, Limau Grilled Stall Grilled Beef Malay Style Marination Chicken wing with Honey Grilled Lamb Shoulder with Black Pepper Main course Nasi Putih Ayam Masak Kicap Berempah Ketam Masak Lemak Nenas Grilled Fish with Orange Butter Sauce Squid Kung Po Beef Stew with Potato Braised Broccoli with Mushroom Dessert Assorted Mini Pastries Assorted Malay Kuih Pengat Pisang Chocolate Bread Butter Pudding with Vanilla Sauce Cendol with Condiment Selection of Ice Cream with Condiments Fresh fruits platter Coffee & Tea ** Menu Subject to Change** HALIA INTERNATIONAL BUFFET MENU LUNCH MENU (FRIDAY) APPETIZER & SALAD Prawn and Mango salad Grilled Beef Salad with Gherkins Spicy Sausage Salad with Capsicum Kerabu Sotong Dengan Daun Ketumbar Ulam-ulaman Assorted Green Garden Salad with Condiments (Cucumber, Carrot, Tomato, Capsicum and Young Corn) Green & Black Olive, Gherkin Dressing & Sauce Thousand Island, Herb Vinaigrette, French Dressing Sambal Belacan & Sambal Mangga Muda Soup Sup Tulang Rawan Cili Kicap,Daun Bawang,Daun Sup.Taugeh Noodle Station Laksa Johor with Condiments Stall Satay Satay Ayam & Daging dengan Condiment Chinese Stall Yong Tau Foo with Sweet Sauce and Chilli Sauce Ikan Bakar Stall Ikan Merah,Tilapia,Bawal Kicap Cili, Air Asam, Sambal Tumis, Limau Grilled Stall Grilled Beef Malay Style Marination Chicken wing with Honey Grilled Lamb Shoulder with Black Pepper Main course Nasi Putih Ayam Masak Kicap Berempah Ketam Masak Lemak Nenas Grilled Fish with Orange Butter Sauce Squid Kung Po Beef Stew with Potato Braised Broccoli with Mushroom Dessert Assorted Mini Pastries Assorted Malay Kuih Pengat Pisang Chocolate Bread Butter Pudding with Vanilla Sauce Cendol with Condiment Selection of Ice Cream with Condiments Fresh fruits platter Coffee & Tea ** Menu Subject to Change** .
Recommended publications
  • Pakej Sajian 2017(1)
    Pakej A Pakej D Makan Tengahari Makan Tengahari Nasi Putih, Ayam masak merah, Kobis masak lemak, Nasi Putih, Ayam masak kicap, Sayur tempatan, Ikan Goreng, Buah Tempatan, Air kordial Ikan Goreng, Buah Tempatan, Air kordial Minum Petang Minum Petang Pisang Goreng, Cucur badak, Teh o Kuih Donat, Cucur udang, Teh o BBQ Makan Malam Nasi Goreng Cina, Ayam bakar, Ikan Bakar, Sosej Bakar, Nasi Putih, Sup ayam, Sambal ikan, Ulam Tempatan, Air asam dan sos, Buah tempatan, Air sirap limau, Air Kopi o sambal belacan, Buah tempatan, Air sirap limau Sarapan Pagi Sarapan Pagi Nasi lemak, Sambal, Ikan bilis, Timun, Mee Goreng, Sambal, Timun, Telur Goreng, Telur Goreng, 1 x Karipap, Teh tarik 1 x kuih, Teh tarik Pakej B Pakej E Makan Tengahari Makan Tengahari Nasi Beriani, Ayam Masak Merah, Dalca, Jelatah, Nasi Ayam, Buah Tempatan, Air kordial Papedem, Buah Tempatan, Air kordial Minum Petang Minum Petang Cucur Udang, Keledek Goreng, Teh o Cucur Udang, Buah Melaka, Teh o Makan Malam BBQ Nasi Putih, Kari Ikan, Ayam Goreng kentucky, Nasi Goreng Cina, Ayam bakar, Ikan Bakar, Kentang Goreng, Sayur tempatan,Buah tempatan, Air sirap limau Air asam dan sos, Buah tempatan, Air sirap limau, Air Kopi o Sarapan Pagi Sarapan Pagi Kuew Tiow Goreng, Sambal, Timun, Telur Goreng, Meehon Goreng, Sambal, Timun 1 x Kuih, Teh tarik KM CHALET Telur Goreng, 1 x Sandwich, Teh tarik .Pakej sajian Hari Keluarga Pakej C Pakej F 2 hari 1 malam/ 3 hari 2 malam Makan Tengahari Makan Tengahari Nasi Putih, Ikan asam Pedas, Masak Lemak nangka/kobis Nasi Putih, Ikan bakar, Masak Lemak
    [Show full text]
  • Khazanah Sajian Nusantara Buffet Dinner Menu a 2019
    Khazanah Sajian Nusantara Buffet Dinner Menu A 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Daging Salai Kerabu Suhun Kacang Gajus Kerabu Taugeh dan Sotong Kering Kerabu Suhun Dan Udang Tauhu Sambal Kering Berkacang Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng kan Bilis Petai & Paru Goreng Berlada Tempeh Goreng Sambal JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Sup pindang lautan – Pahang Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Rebung Muda - Kedah Masak Lemak Ayam – Negri Sembilan Gulai Ikan Tongkol - Terengganu Ketam Masak Lemak Nenas – Johor Gulai Nangka Muda & Ikan Bilis – Perlis Kacang Panjang goring hati - Selangor NASI KANDAR PENANG Ayam Hitam Manis Kurma Kambing Sambal Udang Kanavai Porial Milagu Podi Sambar MASAKAN ORIENTAL Nyonya Otak-Otak – Melaka Ketam masak
    [Show full text]
  • Side Orders Fried Rice Noodles/Lo Mein Beef Soup
    Side Orders Soup Chicken (S) (L) 62. SWEET AND SOUR CHICKEN ............................................................................................. 9.50 1. EGG ROLLS (2) ............................... 2.20 31. WONTON SOUP .................... 2.95 . 5.95 63. MOO GOO GAI PAN ......................................................................................................... 9.50 2. VEGETABLE SPRING ROLLS (4) ...... 1.50 32. EGG DROP SOUP ................... 2.95 . 5.95 64. PEPPER CHICKEN AND ONION ......................................................................................... 9.50 3. CREAM CHEESE PUFFS (5) ............. 3.25 33. HOT AND SOUR SOUP ........... 3.25 . 6.50 65. CHICKEN WITH BROCCOLI ................................................................................................ 9.50 4. SHRIMP TEMPURA (4) .................. 4.95 34. CHICKEN NOODLE SOUP ....... N/A . 7.95 66. KUNG PAO CHICKEN ........................................................................................................ 9.50 5. PORK POTSTICKERS (6) ................. 5.95 35. WONTON DELUXE ................. N/A . 7.95 67. CURRY CHICKEN ............................................................................................................... 9.50 6. FRIED FILLET FISH + FRIES ............. 8.50 36. VEGETABLE SOUP ................. 2.95 . 4.95 68. CHICKEN IN GARLIC SAUCE .............................................................................................. 9.50 7. POPCORN SHRIMP + FRIES ........... 8.50 69. CASHEW CHICKEN
    [Show full text]
  • 35. Isi Dan Sampul Kuliner Indonesia Barat.Pdf
    Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Bacaan untuk Anak Setingkat SD Kelas 4, 5, dan 6 MILIK NEGARA TIDAK DIPERDAGANGKAN Kuliner Indonesia Barat Rumaysha Milhania Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa KULINER INDONESIA BARAT Penulis : Rumaysha Milhania B. Penyunting : Setyo Untoro Penata Letak : Lenggar Wiedo W. Diterbitkan pada tahun 2017 oleh Badan Pengembangan dan Pembinaan Bahasa Jalan Daksinapati Barat IV Rawamangun Jakarta Timur Hak Cipta Dilindungi Undang-Undang Isi buku ini, baik sebagian maupun seluruhnya, dilarang diperbanyak dalam bentuk apa pun tanpa izin tertulis dari penerbit, kecuali dalam hal pengutipan untuk keperluan penulisan artikel atau karangan ilmiah. Katalog Dalam Terbitan (KDT) PB 398.296 41 Milhania B., Rumaysha MIL Kuliner Indonesia Barat/Rumaysha Milhania B.; Setyo k Untoro (Penyunting). Jakarta: Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan, 2017. viii; 53 hlm.; 21 cm. ISBN: 978-602-437-313-9 CERITA RAKYAT, MASAKAN MASAKAN – INDONESIA Sambutan Sikap hidup pragmatis pada sebagian besar masyarakat Indonesia dewasa ini mengakibatkan terkikisnya nilai-nilai luhur budaya bangsa. Demikian halnya dengan budaya kekerasan dan anarkisme sosial turut memperparah kondisi sosial budaya bangsa Indonesia. Nilai kearifan lokal yang santun, ramah, saling menghormati, arif, bijaksana, dan religius seakan terkikis dan tereduksi gaya hidup instan dan modern. Masyarakat sangat mudah tersulut emosinya, pemarah, brutal, dan kasar tanpa mampu mengendalikan diri. Fenomena itu dapat menjadi representasi melemahnya karakter bangsa yang terkenal ramah, santun, toleran, serta berbudi pekerti luhur dan mulia. Sebagai bangsa yang beradab dan bermartabat, situasi yang demikian itu jelas tidak menguntungkan bagi masa depan bangsa, khususnya dalam melahirkan generasi masa depan bangsa yang cerdas cendekia, bijak bestari, terampil, berbudi pekerti luhur, berderajat mulia, berperadaban tinggi, dan senantiasa berbakti kepada Tuhan Yang Maha Esa.
    [Show full text]
  • 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
    [Show full text]
  • Introduction
    CHAPTER ONE INTRODUCTION 1.1 INTRODUCTION This study has been conducted at three Malay restaurants in Malaysia to investigate how restaurant customers experienced the factors that influence satisfaction in order to propose a conceptual framework of the customer satisfaction dining experience. The participants involved in the study were mainly restaurant customers to three Malay restaurants. Through the qualitative research method, comprising inductive analysis and multiple data collection techniques (i.e. in-depth interviews, observations and document) with a broad range of customers and insiders (restaurant manager and staff of restaurant front house department), a conceptual framework of the customer satisfaction dining experience was generated. The focus of discussion (Chapter 6) highlights the process and practices of customer dining experience, which in turns provides implications for restaurant management. This chapter contains of the academic context, overview of the study and outline of the thesis. 1.2 THE ACADEMIC CONTEXT The early 1970s saw the emergence of customer satisfaction as a legitimate field of inquiry (Barsky, 1992) and the volume of consumer satisfaction research had increased significantly during the previous four decades (Pettijohn et al., 1997). The issue of customer satisfaction has received great attention in consumer behaviour studies (Tam, 2000) and is one of the most valuable assets of a company (Gundersen et al., 1996). With regard to the food service industry, success in the industry depends on the delivery of superior quality, as well as the value and satisfaction of customers 1 (Oh, 2000). Most restaurateurs have realised the effect of customer satisfaction on customer loyalty for long-term business survival (Cho and Park, 2001), and have chosen to improve customer satisfaction in an attempt to achieve business goals (Sundaram et al., 1997).
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • Analisis Gaya Kepemimpinan Islami Pada Resto Khoja Kota Semarang
    BAB III GAMBARAN UMUM RESTO KHOJA KOTA SEMARANG A. Profil Resto Khoja Kota Semarang 1. Profil Resto Khoja Kota Semarang Khoja diambil dari kata pekojan, Khoja sendiri dalam bahasa Persia memiliki arti “kehormatan”. Pekojan berasal dari nama sebuah tempat dimana kaum Gujarat dari timur tengah bertempat tinggal di Indonesia. Di Indonesia banyak sekali dijumpai istilah kampung pekojan Semarang, kampung pekojan Jakarta dan kampung pekojan Surabaya. Kaum Gujarat datang ke Indonesia dalam rangka menyebarkan agama Islam. Selain menyebarkan agama Islam di Indonesia, secara tidak langsung masyarakat asli Indonesia juga mengenal budaya-budaya yang dibawa oleh kaum Gujarat dari timur tengah, seperti budaya kuliner (nasi kebuli, nasi biryani dan nasi mandi). Dalam acara-acara besar keagamaan Islam seperti hari raya idul fitri, nasi kebuli, nasi biryani dan nasi mandi menjadi sajian utama bagi etnis Khoja, sehingga boleh dikatakan untuk menikmati kuliner timur tengah tersebut harus menunggu waktu yang lama, yaitu satu tahun. Bapak Ahmad Mirza merupakan keturunan asli Khoja (kaum Gujarat dari timur tengah), sedangkan istri Bapak Ahmad Mirza yang bernama Ibu Poppy Maryani adalah orang asli Indonesia. Bapak Ahmad Mirza mewarisi resep rahasia keluarga Khoja yang bertahan 1 abad dari generasi ke generasi. Ibu Poppy Maryani adalah Direktur Resto Khoja Semarang. Ia banyak belajar dari keluarga Khoja tentang kuliner khas Khoja (kaum Gujarat dari timur tengah). Berawal dari mencoba memasak nasi kebuli, nasi biryani dan nasi mandi hanya untuk kalangan keluarga dan masyarakat sekitar, Ibu Poppy Maryani tidak menyangka kalau begitu besarnya permintaan masyarakat Semarang akan kuliner timur tengah tersebut. Oleh karena itu Ibu Poppy Maryani berinisiatif untuk membuka sebuah Resto dengan menu khas Khoja.
    [Show full text]
  • Gf-Ur) Our Chef's Specialities Sambal (Spicy Dishes
    APPETIZERS OMELETTES** can take up to 20 mins cooking time. 1. Spring Roll (4 pcs) (Pork) …………$ 9.00 27. Oyster (Chilli optional) (GF) (Pre-order recommended)..$32.80 2. Vegetarian Spring Roll (6 pcs) …………$ 9.00 28. Prawns (GF) …………$26.80 3. Crumb Prawns (4 pcs) (King Prawn cutlets)…….…$12.00 4. Curry Puffs (3 pcs) (Beef) …………$ 9.00 SAMBAL (SPICY DISHES) 5. Curry Puffs (3 pcs) (Vegetable) …………$ 9.00 (Sambal is a combination of dried and fresh spices blended to a smooth paste). 6. Mixed Entree …………$10.00 29. Sambal Prawns (GF-UR) …………$29.80 (2 Spring Rolls, 1 Curry Puff & 1 Prawn Cutlet) 30. Sambal Fish (GF-UR) …………$29.80 31. Sambal Chicken (GF-UR) …………$22.80 SOUPS 7. Chicken Cream Corn Soup (GF) …………$ 8.00 ASSAM (TAMARIND) DISHES 8. Tom Yam Soup (GF) …………$ 8.00 (Tamarind has a sour and tangy flavour and goes well with any seafood) 9. Laksa Soup (GF) …………$10.00 32. Assam Fish Cutlets …………$29.80 ** can take up to 20 mins cooking time 33. Assam Prawns …………$29.80 LAKSA SINGAPURA (GF-UR) 34. Assam Seafood …………$32.80 (Your Choice of Egg noodle, Rice Noodle or mix noodle) (Combination of fish, prawns and calamari) (All Laksa Soup has Dry Shrimp) (extra 50cents for Flat Rice Noodle) 10. Laksa Singapura with Chicken …………$19.80 SERAI (LEMON GRASS) DISHES 11. Laksa Singapura with Prawn …………$19.80 35. Serai Chicken …………$23.80 12. Laksa Singapura with Fish Cake …………$18.80 36. Serai Pork …………$23.80 13. Laksa Singapura with Prawn & Chicken..…$21.80 37. Serai Prawns (GF) …………$27.80 14.
    [Show full text]
  • Menu Food Delivery Promotion 2020
    BURGERS & SANDWICHES BEEF BURGER 125 Burger daging sapi dihidangkan matang dengan roti wijen, daun selada, potongan tomat, tumis bawang bombay, keju chedar dan dihidangkan dengan kentang goreng. Meat beef patty prepared well-done. Sesame bun with lettuce, tomatoes, mayonnaise, sautéed onion, cheddar cheese and served with French fries. AYAM BETUTU BURGER 105 Burger Ayam dengan rasa betutu dihidangkan dengan roti wijen, daun selada, potongan tomat, tumis bawang bombay, keju chedar dan kentang goreng. “Base Gede” Betutu flavored chicken patty in a bun with lettuce, tomatoes, sautéed onion and cheddar cheese, served with French fries. CLUB SANDWICH 75 Roti apit susun dihidangkan dengan dada ayam bakar, keju cair chedar, daun selada, tomat, telur goreng dan daging babi asap. A triple decker with grilled chicken breast, melted cheddar cheese, crispy bacon, lettuce, tomatoes, fried egg, served with French fries. BEER BATTERED FISH & CHIPS 75 Ikan mahi-mahi goreng tepung disajikan dengan saos tartar, potongan jeruk lemon dan kentang goreng. Crispy battered mahi-mahi fish, homemade tartar sauce, sliced lemon and French fries. CHEF RECOMMENDATION VEGETARIAN CONTAINS PORK Semua harga dalam bentuk ribuan Rupiah dan termasuk 10% pajak pelayanan and 11% pajak pemerintah. All prices are in thousand Indonesian Rupiah and includes 10% service charge and 11% prevailing government tax. PIZZA’S “AYAM SAMBAL MATAH” PIZZA 95 Pizza dengan saos tomat, isian “Ayam Sambal Matah” ditabur dengan keju mozarela dan ditaburi bawang goreng. Marinara sauce, pulled roast chicken tossed in chili sambal, shredded citrus leaves and fried shallot and mozzarella cheese. “SATE” PIZZA 95 Pizza dengan saos kacang dengan isian sate daging sapi yang sudah dibumbui dengan saos kecap, keju mozarela dan taburan bawang goreng.
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Fishermans Club Lunch + Pool Menu
    LUNCH SMALL PLATES SALADS & BOWLS BIG PLATES Edamame 40 Chilled King Prawn Salad 120 Mie Goreng Cakalang 95 Sea salt, horseradish Garden greens, mango, spicy mayonnaise, yuzu truffle dressing Fried egg noodle, smoked cakalang fish, sambal rica rica, egg, vegetable Sweet Potato Fries 55 Wasabi Caesar Salad 90 Nasi Goreng Bebek 130 BBQ mayo Pancetta, parmesan cheese Fried rice, Balinese spiced duck, cabbage, egg, crispy shallot add chicken breast 80 Lumpia 55 Toasties 95 add prawns 100 Bamboo shoot, cabbage, bean sprout, carrot, Cheese and caramelized onion* garlic tauco Green Bowl 110 Ham and cheese* Broccoli, avocado, shiitake mushroom, quinoa, ginger cashew dressing Tahu Goreng 55 Fish and Chips 120 Crispy tofu, ginger, garlic, chili, green onion Japanese Tofu Curry Bowl 110 Red radish, papaya relish, lemon* Coriander, peanut, rice Crispy School Prawn 70 The Fisherman’s Burger 110 Chili and rosemary salt, lemon Tan Tan Bowl 140 Breaded fish fillet, tartar sauce, red onion* Asian pork bolognese, seaweed, spring onion, rice, bbq mayonnaise Guacamole 75 Andaz Dog 110 Corn chip, pumpkin seed, coriander Raw Tuna Bowl 160 Pork sausage, kimchi, fried onion, pickles, sambal mustard* Edamame, onion, rice, teriyaki sauce Sweet and Spicy Fried Chicken 85 Beef Cheese Burger 150 Sesame seed, honey, chili paste Angus beef, BBQ aioli, tabasco onion, crispy bacon* Tuna Sambal Matah 95 Grilled Ginger Chicken 150 Lemongrass, kemangi, eggplant, chili paste GRILLED SKEWER Soy sauce, spring onion, lime* Rice Pizza 100 Sate Ayam 95 *comes with organic garden greens or French fries Salmon sashimi, cucumber, tobiko, Chicken, peanut sauce, vegetable pickles, rice cake gochujang mayonnaise Sate Maranggi 120 Beef tenderloin, tamarind, palm sugar, sweet soy sauce, rice cake SWEETS Mixed Seafood 200 Herb marinated Soft Serve Ice Cream 70 Mango or espresso or fun land Bubble Milk Tea 70 Shaved ice, tapioca pearls, palm sugar “When it comes to our food, near is really dear.
    [Show full text]