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Coffee, Food, and the Crisis of Indonesian Family Relationship in the Poem of Khong Guan Banquette by Joko Pinurbo
Advances in Social Science, Education and Humanities Research, volume 477 Proceedings of the International Conference on Community Development (ICCD 2020) Coffee, Food, and the Crisis of Indonesian Family Relationship in the Poem of Khong Guan Banquette by Joko Pinurbo Ari Ambarwati* Sri Wahyuni University of Islam Malang University of Islam Malang [email protected] [email protected] Susi Darihastining STKIP PGRI Jombang [email protected] Abstract. The abundance of Indonesian is a classic Javanese literary work, containing gastronomic wealth, expressed in literary works, strands of stories and forms of song and a variety of is challenging to discuss and study. The focus of knowledge about various names of foods and this research is the use of gastronomical drinks, which were eaten by ancestors in the metaphors to describe the family relationship's Nusantara era. Serat Centhini, written by Sunan critique in the collection of Joko Pinurbo's Pakubuwono V, Kiai Ngabehi Ranggasusastra, Kiai Khong Guan Banquette. Through the method of Ngabehi Yosodipuro II, and Kiai Ngabehi close reading and gastro-critical reading, it can Sastradipura, in 1814-1823, numbered 12 volumes, be stated that coffee, tea, and food that correlate with a number of pages 3112 [11]. The manuscript with Khong Guan cans (biscuits, wafers, and tells about the adventures of Jayengresmi, traditional snacks typical of Lebaran) are used Jayengsari, and Niken Rancangkapti, exploring the as a metaphor for human life, which crosses Java region, as well as enjoying staple foods, life's problems and reflects on relationship crisis. snacks, and drinks that are different in each place family. -
SPEK PEKERJAAN PAG 2016.Xlsx
KEPOLISIAN NEGARA REPUBLIK INDONESIA DAERAH NUSA TENGGARA BARAT SEKOLAH POLISI NEGARA SPESIFIKASI PEKERJAAN PROYEK : SEKOLAH POLISI NEGARA POLDA NTB TA. 2016 PEKERJAAN : PENGADAAN JASA BOGA/CATERING JENIS PEKERJAAN : PENGADAAN MAKAN & EXTRA FOODING PENDIDIKANALIH GOLONGAN POLRI TA.2016 LOKASI : JLN. BHAYANGKARA No.1 BELANTING, 83656 HARGA No. NAMA MAKANAN SAT UK VOL SPESIFIKASI KET ( Rp ) I. HARI DALAM SEMINGGU Makan Pagi OG 2,580 a. Nasi putih b. Pleceng ayam - - c. Ikan laut goreng tepung d. Sayur oseng, (wortel,Toge kacang panjang) e. Sambal f. Krupuk g Buah (semangka) Makan Siang OG 2,580 a. Nasi putih - - b. Nila goreng c. Tahu sambal d. Sate pusut e. Tahu/ Tempe f. Sayur Shop (wortel, kentang,kol mihun) g. Krupuk h. Buah (Pisang) Makan Malam OG 2,580 a. Nasi putih - - b. Ikan laut bumbu kuning c. Daging sapi goreng d. Sayur ludeh e. Krupuk f. Sambal g. Buah ( nanas ) II. HARI DALAM SEMINGGU Makan Pagi OG 2,580 a. Nasi putih - - b. Ayam goreng kacang tanah) c. Perkedel jagung d. Ikan asin bumbu pedas e. Sayur bening f. Krupuk g. Buah pepaya Makan Siang OG 2,580 a. Nasi putih - - b. Ikan kuah (Ikan Laut, Bumbu) c. Tempe goreng d. Sayur sop diisi pentol e. Perkedel kentang f. Krupuk g. Buah (Semangka) Makan Malam OG 2,580 a. Nasi putih - - b. Bandeng goreng c. Udang goreng tepung d. Tumis kangkung e. Sambal goreng teri kacang f. Krupuk g. Buah (melon) 2 III HARI DALAM SEMINGGU Makan Pagi OG 2,580 a. Nasi putih - b. Ikan goreng (Ikan Laut) - - c. Sambal Tempe d. -
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 -
Praktik Pengalaman Lapangan Di Smk Negeri 6 Yogyakarta
LAPORAN PRAKTIK PENGALAMAN LAPANGAN DI SMK NEGERI 6 YOGYAKARTA Semester Khusus Tahun Akademik 2016/2017 Disusun Oleh : Rira Zahrotul M NIM. 13511241039 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2016 i ii KATA PENGANTAR Segala puji dan syukur kehadirat Allah SWT yang telah memberikan limpahan rahmat, nikmat, karunia-Nya sehingga penulisan laporan Praktik Pengalaman Lapangan ini dapat diselesaikan dengan baik. Sholawat serta salam semoga selalu tercurah kepada junjungan kita Nabi Muhammad SAW beserta keluarga, sahabat, dan umat yang senantiasa mengikutinya. Kegiatan Praktik Pengalaman Lapangan merupakan tugas yang wajib dilaksanakan oleh mahasiswa Fakultas Teknik Universitas Negeri Yogyakarta. Dengan adanya kegiatan Praktik Pengalaman Lapangan diharapkan mahasiswa dapat memanfaatkan ilmu yang telah didapat di bangku kuliah, untuk di terapkan pada dunia pendidikan khususnya di SMK. Penulis menyadari bahwa terselesaikannya penulisan laporan ini tidak lepas dari dukungan semua pihak yang telah membantu. Pada kesempatan ini, penulis ingin menyampaikan terima kasih yang setulus-tulusnya kepada semua pihak yang telah membantu penulis dalam menyelesaikan tugas laporan Praktik Pengalaman Lapangan ini, yaitu : 1. Allah SWT yang telah memberikan rahmat, dan jalan terbaik sehingga penulis mampu melaksanaan Praktik Pengalaman Lapangan hingga selesai. 2. Kedua orang tua serta kedua kakak, yang senantiasa memberikan doa dan dorongan serta memberikan bantuan. 3. Dr. Marwanti, selaku koordinator PPL jurusan Pendidikan Teknik Boga dan Busana. 4. Dr. Badraningsih L, M.Kes, selaku dosen pembimbing PPL di SMK Negeri 6 Yogyakarta 5. Nurul Lestari M.Pd, selaku pembimbing PPL di SMK Negeri 6 Yogyakarta yang selalu membimbing dengan setulus hati. 6. Dra. Retno Sri Agustiawati,MBA selaku koordinator PPL di SMK Negeri 6 Yogyakarta. -
Bika Ambon of Indonesia: History, Culture, and Its Contribution to Tourism Sector Chairy1* and Jhanghiz Syahrivar2
Chairy and Syahrivar Journal of Ethnic Foods (2019) 6:2 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0006-6 REVIEWARTICLE Open Access Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector Chairy1* and Jhanghiz Syahrivar2 Abstract Indonesia is an archipelago with more than 17,000 islands and more than 300 ethnic groups. Today, the country has 35 provinces, and each province has its own local culture, language, and ethnic food. Medan is the capital of North Sumatra province which is one of the most populated provinces in Indonesia. One of the popular and authentic food souvenirs for tourists who visit Medan is Bika Ambon. Arguably, it is one of the most delicate cakes in terms of preparation and taste. The ingredients of Bika Ambon are tapioca or sago, wheat flour, sugar, coconut milk, and eggs and added bread yeast for fermentation. Bika Ambon has been a magnet for both local and international tourists visiting Medan. Keywords: Bika Ambon, Tourism, Food culture, Halal foods Introduction [3]. Moreover, Bika Ambon is rich in carbohydrates, fats, According to United Nations World Tourism Organization and proteins. (UNWTO) 2018 Tourism Highlights Report, there were a In its making, the dough is fermented before roasting. total of 1.32 million global tourist arrivals [1]. Travelers The ingredients used to make Bika Ambon are relatively now have many tourist destinations to choose from; hence, cheap and easy to obtain, which are tapioca or sago, many countries, including Indonesia, must compete for wheat flour, sugar, coconut milk, and eggs and added their attention. -
Print This Article
SAGU, Maret 2019 Vol. 18 No. 1 : 39-47 ISSN 1412-4424 KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU [CHARACTERISTICS OF BIKA AMBON TAPIOCA WITH PURPLE SWEET POTATO PUREE] WASTRIANI BR TARIGAN*, FAIZAH HAMZAH, RAHMAYUNI Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru ABSTRACT Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this research wer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20 (P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potato puree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that the ratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber, antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, and taste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose 16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53 (purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93 (hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like). -
Humus, Babaganogh, Falafel, Tabouleh and Pita Breads FATTOUSH SALAD
LUNCH STARTERS THE MEDITERANEAN (V) Humus, babaganogh, falafel, tabouleh and pita breads 50 FATTOUSH SALAD (V) Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables 55 PRAWN GYOZA Japanese pan-fried dumpling, green nahm jihm and aromatic garnish 60 CAESAR SALAD (Salmon 65, Chicken 60, Prawn 65 and Plain 55) Baby romaine lettuce with shaving parmesan and caesar dressing RICE PEPPER ROLL Vietnam style spring roll, with caramelize chicken, crab meat, somen noodles, and green nahm jihm 55 CHINESE DUCK SALAD Roasted Peking duck in Chinese five spice, with mandarin pancake, cucumber, spring onion and plum sauce 70 CATALONIAN PUMPKIN SOUP( Don Antonio Blanco inspiration ) Pumpkin soup served with cheese stick, and nutmeg foam 45 SEAFOOD TOM YAM Balinese seafood served with thai spicy seafood stock and Asian mushroom 65 Note: The prices above are in ‘000 Indonesian Rupiah and subject to 17% government tax and service LUNCH CLASSIC DISHES SCRIBBLED LEATHERJACKET ALA MEUNIERE Sauté Scribbled Leatherjacket in butter with roasted baby potato and sauté baby bean 90 POULET ROTI Roasted half poussin with mashed potato and sauté spinach 85 STEAK CAFÉ DE PARIS Secondary cut wagyu beef, mixed salad and fries 150 FETTUCCINE CARBONARA Classic Italian carbonara sauce with fettuccine 70 PENNE ALL RAGU Penne pasta with beef ragu 70 BUCATINI ALL AMATRICIANA GAMBERI Bucatini pasta with chili prawn sauce 70 SPAGHETTI TONO E POMODORO Spaghetti pasta with tuna and tomato 70 CLUB SANDWICH -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
DKBM Indonesia
FOODGROUP FOODNAME ENERGY PROTEIN FATS CARBHDRT CALCIUM PHOSPHOR IRON VITA VITB1 VITC F-EDIBLE (BDD) F-WEIGHT AA Arrowroot 102 1.00 0.20 24.10 28.00 35 1.70 0 0.06 2.0 100 100 AA Belitung 145 1.20 0.40 34.20 26.00 54 1.40 0 0.10 2.0 85 100 AA Belitung kukus 145 1.20 0.40 34.20 21.00 48 0.90 0 0.08 1.2 100 100 AA Beras benir 339 7.70 4.40 73.00 22.00 272 3.00 0 0.55 0.0 100 100 AA Beras giling 360 6.80 0.70 78.90 6.00 140 1.00 0 0.12 0.0 100 100 AA Beras giling pelita I/1 366 7.60 1.00 78.90 59.00 258 0.80 0 0.26 0.0 100 100 AA Beras giling pelita II/1 396 9.50 1.40 77.10 68.00 171 1.40 0 0.26 0.0 100 100 AA Beras jagung 345 9.10 2.00 76.50 14.00 311 3.70 0 0.17 0.0 100 100 AA Beras ketan hitam 356 7.00 0.70 78.00 10.00 148 1.00 0 0.20 0.0 100 100 AA Beras ketan hitam kukus 181 4.00 1.20 37.30 9.00 144 1.70 0 0.06 0.0 100 100 AA Beras ketan hitam tumbuk 360 8.00 2.30 74.50 10.00 347 6.20 0 0.24 0.0 100 100 AA Beras ketan putih 362 6.70 0.70 79.40 12.00 148 1.00 0 0.16 0.0 100 100 AA Beras ketan putih kukus 163 3.00 0.40 35.70 4.00 55 0.70 0 0.07 0.0 100 100 AA Beras ketan putih tumbuk 361 7.40 0.80 78.40 13.00 157 3.40 0 0.28 0.0 100 100 AA Beras merah tumbuk 359 7.50 0.90 77.60 16.00 163 0.00 0 0.21 0.0 100 100 AA Beras merah tumbuk 352 7.30 0.90 76.20 15.00 257 4.20 0 0.34 0.0 100 100 AA Beras merah tumbuk (kukus) 149 2.80 0.40 32.50 6.00 63 0.80 0 0.06 0.0 100 100 AA Beras paboiled 364 6.80 0.60 80.10 5.00 142 1.00 0 0.22 0.0 100 100 AA Beras pecah kulit 335 7.40 1.90 76.20 12.00 290 2.00 0 0.32 0.0 100 100 AA Beras rojolele 357 8.40 -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
01/1 Kapsul Ratu Langsing 38000 01/10 Minyak Zaitun Le Riche
No. Kode Nama Barang Harga Saat Ini 01/1 Kapsul Ratu Langsing 38000 01/10 Minyak Zaitun Le Riche 300ml 37500 01/100 Minyak Habbatussauda Surrati 108000 01/1000 Bunayya Jogger Linen M Taro 165000 01/1001 Bunayya Jogger Linen XL Taro 150000 01/1002 Bunayya Jogger Semiwoll L Abu-abu 175000 01/1003 Bunayya Jogger Semiwoll M Biru Dongker 175000 01/1004 Bunayya Jogger Semiwoll M Coklat Misty 175000 01/1005 Bunayya Jogger Semiwoll XL Abu-abu 175000 01/1006 Bunayya Jogger Semiwoll XXL Abu-abu 200000 01/1007 Bunayya Kurta Indonesia L Abu Muda 200000 01/1008 Bunayya Kurta Indonesia L Abu Silver 200000 01/1009 Bunayya Kurta Indonesia L Abu Tua 200000 01/101 Madu Anak 1kg Alwadey 130000 01/1010 Bunayya Kurta Indonesia L Army 200000 01/1011 Bunayya Kurta Indonesia L Biru Muda 200000 01/1012 Bunayya Kurta Indonesia L Biru Tiffany 200000 01/1013 Bunayya Kurta Indonesia L Broken White 200000 01/1014 Bunayya Kurta Indonesia L BTA 200000 01/1015 Bunayya Kurta Indonesia L Caramel 200000 01/1016 Bunayya Kurta Indonesia L Coklat 200000 01/1017 Bunayya Kurta Indonesia L Coklat 200000 01/1018 Bunayya Kurta Indonesia L Dark Sephia 200000 01/1019 Bunayya Kurta Indonesia L Dark Sephia Ungu 200000 01/102 Teh Celup Mengkudu 21000 01/1020 Bunayya Kurta Indonesia L Dusty Pink 200000 01/1021 Bunayya Kurta Indonesia L Green Tea 200000 01/1022 Bunayya Kurta Indonesia L Hijau Botol 200000 01/1023 Bunayya Kurta Indonesia L Hijau Pine size L 200000 01/1024 Bunayya Kurta Indonesia L Hijau Tiffany 200000 01/1025 Bunayya Kurta Indonesia L Hitam 200000 01/1026 Bunayya Kurta -
Nama Ilustrasi Kue Mangkok Kue Cucur Dadar Gulung
b. Hasil Final Berikut adalah hasil final dari desain kartu gambar : Nama Ilustrasi Kue mangkok Kue Cucur Dadar Gulung Kue lapis legit Bala bala Cakwe Carabikang Kue pie mini Serabi Kue ku Kembang goyang Kue Lumpur Kue Cubit Bakpao Bakpia Tabel 2 Hasil final kartu gambar (Sumber : Hasil Olahan perancangan) Berikut adalah hasil final dari desain kartu gambar : Bahan Ilustrasi Kue mangkok : tepung terigu dan tepung beras Kue cucur : tepung terigu, tepung beras, gula merah, dan garam Dadar gulung : tepung terigu, garam, gula merah, tepung, dan santan Kue lapis legit : tepung terigu, gula telur dan mentega Bala bala : tepung terigu, gula telur dan santan Cakwe : tepung terigu dan garam Carabikang : tepung terigu, tepung beras dan santan Kue pie mini : tepung terigu, gula, telur, dan susu Serabi : tepung terigu, tepung beras, garam, gula dan santan Kue ku : tepung terigu, tepung beras, garam, gula dan santan Kembang goyang : tepung terigu, gula, telur dan santan Kue lumpur : tepung terigu, gula, telur, garam dan santan Kue cubit : tepung terigu, telur dan gula Bakpao : tepung terigu, gula, garam, telur, susu dan mentega Bakpia : tepung terigu, gula,garam dan mentega Tabel 3 Hasil final ilustrasi kartu gambar (Sumber : Hasil olahan perancangan) Berikut adalah hasil dari perancangan final dari kartu pertanyaan : Pertanyaan Hasil kartu Kue mangkok : PERSEMBAHAN DEWA DEWI TIONGHOA agar kehidupan bisa berkembang seperti BUNGA yang MEKAR Kue cucur : HANTARAN PENGIKAT TALI KASIH antara pihak laki-laki kepada pihak perempuan Dadar gulung : Kue ini disebut juga SEMAR MENDEM (semar mabuk). Kue lapis legit : PERSEMBAHAN DEWA DEWI TIONGHOA agar bisa mendapatkan rezeki yang BERLAPIS LAPIS. Bala bala : Berasal dari kata NGEBALA atau banyak sampah (makanan dari berbagai SAYURAN SISA) Cakwe : Makanan ini adalah SIMBOL KEBENCIAN RAKYAT CINA oleh pemimpinnya (suami istri).