DOCSLIB.ORG

Menu Ramadhan 270319

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Ramadhan 270319 RAMADHAN BUFFET MENU DRIED FRUIT AND TOASTED NUTS STATION ASSORTED DRIED FRUITS, DATES AND SELECTED NUTS CHARCUTERIE AND CHEESE BOARD COLD CUTS WITH PICKLED ONIONS ,ASSORTED CHEESE WITH COMPOTE , MUSTARD TOMATOES, OLIVES ROJAK AND PASEMBUR STALL CUCUMBER,GUAVA,JICAMA,YOUNG MANGO,PINEAPPLE,YOUNG PAYAYA,WATER APPLE ,FERMENTED SOY BEAN CAKE,FRIED HARD TOFU ,BEANSPROUT,PEANUT SAUCE,SHRIMP PASTE SAUCE,GROUND NUTS,SESAME SEED HELP YOURSELF KERABU STALL (ASIAN HERBS AND SALAD ) MANGGA HIRIS,KACANG BOTOL HIRIS,TAUGEH,PUCUK PAKU ,CILI PADI ,CILI MERAH,BAWANG,KERISIK,KACANG TUMBUK,JUS LIMAU,KELAPA PARUT,DAUN KETUMBAR,CARROT,TIMUN ,TOMATO,SUHUN,SERAI,SOS IKAN,GARAM,KICAP CAIR,GULA PASIR,BUNGA KANTAN ULAM AND IKAN MASIN STATION PETAI ,JERING,KACANG BOTOL,KACANG PANJANG,ULAM RAJA,DAUN SELOM,KOBIS,TIMUN,BENDI ,CARROT,PUCUK GAJUS,TOMATO,TERUNG PIPIT,IKAN MASIN GELAMA,IKAN MASIN SEPAT,IKAN MASIN TALANG ,IKAN MASIN BULU AYAM SOUTH AMERICAN STYLE CARVERY STATION ROAST WHOLE LAMB ,ROAST CHICKEN ,ROAST BEEF,BAKED WHOLE FISH ,HASSELBACK POTATO ,ROASTED CARROTS,ROASTED PUMPKINS,GRILLED BROCOLLI,ROSEMARY SAUCE,BLACKPEPPER SAUCE,MINT SAUCE,ONION MARMALADE,MUSTARD,PICKLED ONIONS ASIAN STYLE SEAFOOD’S(SHELL OUT) SHELL OUT STYLE MALAYSIAN FAVORITE SPICY SEAFOOD’S WITH CORN, BROCOLLI AND GREEN PEAS HELP YOURSELF SANDWICH STATION MIXTURE OF COLD CUTS, ASSORTED FILLING, SMOKED AND CURED LETTUCES, SLICED TOMATOES, SLICED CUCUMBER, SLICED CHEESE, ONIONS, OLIVES, MUSTARD AND ASSORTED BREADS THE GERMAN GRILL SAUSAGE STATION(HELP YOURSELF) TANDOORI SAUSAGE,CHIPOLATA SAUSAGE,BEEF SAUSAGE,BRATWURST SAUSAGE,GARLIC SAUSAGE,CHEESE SAUSAGE,FARM HOUSE SAUSAGE,MUSHROOM SAUSAGE,GRILLED ONION,GREEN PEAS,GRAIN MUSTARD,GHERKINS,JALAPENO,BBQ SAUCE,KETCHUP,CHILI SAUCE THE FRIED STATION NUGGETS,POTATO WEDGES ,SAMOSA,SPRING ROLL, FISH BALL ,SOTONG BALL ,ONION RING,CURRY PUFF,CHEESE SAUCE,MAYONNAISE,THAI CHILI THE WAFFLE AND PANCAKE COUNTER HONEY ,MAPLE SYRUP, PEANUT BUTTER, KAYA ,BUTTER,JAMS,CHOCOLATE SAUCE, CHOCOLATE CHIPS, STRAWBERRY HELP YOURSELF NOODLE STATION CLEAR FISH BALL , TOMYUM SOUP, TAIPEI BEEF SOUP ,CURRY MEE,MEE BANDUNG,ASSAM LAKSA,NYONYA CURRY LAKSA ,PRAWN MEE WITH SELECTION OF NOODLES AND CONDIMENTS SOUP STATION SUP KAMBING,SUP AYAM ,MUSHROOM SOUP,ASPARAGUS SOUP,CREAM OF CHICKEN ,FISH BALL SOUP ,SUP EKOR WITH BREADS AND BUTTER THE KAWAH GULAI KAMBING ,GULAI DAGING THE RAYA SPIRIT STATION SATAY AYAM ,SATAY DAGING, LEMANG,KETUPAT,NASI IMPIT,GRILLED OTAK OTAK ,SERUNDING AYAM,SERUNDING DAGING ,SERUNDING IKAN ,BEEF RENDANG ,CHICKEN RENDANG,BAWANG,TIMUN ,KUAH KACANG BIRYANI AND MANDI STATION MUTTON BIRYANI,CHICKEN BIRYANI,LAMB MANDI,CHICKEN MANDI ,DHALL,PICKLED ONION,ACAR JELATA ,PAPADUM ITALIANO BAKED PASTA ,LIVE PASTA ,LASAGNA, PIZZA, RISOTTO GREEK MOUSSAKA ,KEFTETHES(MEATBALLS),TZATZIKI,YEMISTA(STUFFED ROAST TOMATOES) MEXICAN FAJITAS STATION ROLL YOUR OWN FAJITAS ,ASSORTED SALSA, GUACAMOLE ,LAMB PAPRIKA, CAYENNE CHICKEN ,CUMIN BEEF ,SPICED CAPSICUM, SOUR CREAM ,KIDNEY BEAN ,ONION ,CORIANDER, LIME WEDGE ,JALAPENO, CORN FRIED NOODLES STATION MEE GORENG ,CUT CHILI,SAMBAL CILI, fried onion DIM SUM AND PAU COUNTER ASSORTED DIM SUM AND STEAMED PAU WITH CHILI AND SWEET SAUCE THE MURTABAK AND ROTI JALA COUNTER CHICKEN MURTABAK,BEEF MURTABAK,ROTI JALA,CHICKEN CURRY ,PICKLED ONION,DHALL SATAY CELUP FISH BALL ,SOTONG BALL, SAUSAGE,QUILL EGG,CHICKEN LIVER,CHICKEN GIZZARD,CHICKEN MEATBALL ,BABY CORN ,BROCOLLI ,FISH CAKE,PRAWN BALL,CRAB BALL,BUTTON MUSHROOM ,SEAFOOD TOFU ,BABY CORN ,PRAWN DUMPLING,WANTAN ,BEANCURD PUFF,CHEESE TOFU,CRABSTICK ,ENOKI MUSHROOM ,SHEMENJI MUSHROOM ,PEANUT SAUCE,CHILI OIL,SOY SAUCE,CILI PADI SAUCE,SAMBAL SAUCE,SRIRACHA SAUCE,SWEET SAUCE MEDITERRANEAN SEAFOOD ON ICE MUSSEL,BLUE MUSSEL,CRAY FISH ,CLAMS,SQUIDS,CRABS,BAMBOO CLAMS,SCALLOP WITH CAPERS,OLIVES,VINEGAR,FRESH HERBS ,LEMON JUICE THE NUSANTARA TOUCH NASI PUTIH , GULAI DAGING BUNGA KANTAN, SINGGANG LEMAK IKAN SELAR, AYAM TAUCHU PEDAS, PAJERI APPLE HIJAU, SAMBAL SOTONG , PAK CHOY GORENG IKAN BILIS, KURMA TELUR TOFU MASAK LEMAK PUTIH THE CHILL STATION ASSORTED ICE CREAM ,ICE KACANG, CENDOL AND LAI CHI KANG WITH CONDIMENTS THE SWEET STATION ASSORTED SELECTION OF PASTRY, CAKES AND DESSERTS SWEET BUBUR COUNTER ASSORTED SWEET HOT DESSERTS THE KUIHS ASSORTED MALAY KUIH SELECTION THE FRUIT STATION ASSORTED CUT FRUITS WITH COULIS ,YOGURT QUINCHE YOUR THIRST CINCAU, ORANGE JUICE, SIRAP SELASIH, SIRAP BANDUNG, BARLI TEH TARIK ,NESCAFE TARIK, KOPI TARIK ,MILO PANAS RM 35.00 PER PAX MENU SAHUR 1 ANEKA ROTI, MENTEGA, JAM ULAM DAN ANEKA SALAD ANEKA SAMBAL NASI PUTIH AYAM MASAK TAUCHU PEDAS GULAI DAGING BUNGA KANTAN SINGGANG LEMAK IKAN SELAR PAK CHOY GORENG IKAN BILIS KURMA BUAH – BUAHAN SEGAR CAKE MENU SAHUR 2 ANEKA ROTI, MENTEGA, JAM ULAM DAN ANEKA SALAD ANEKA SAMBAL NASI PUTIH ASSAM PEDAS AYAM DAGING GORENG KACANG PIS SOTONG BAKAR BERSAMBAL SAYUR CAMPUR GORENG KURMA BUAH – BUAHAN SEGAR CAKE MENU SAHUR 3 ANEKA ROTI, MENTEGA, JAM ULAM DAN ANEKA SALAD ANEKA SAMBAL NASI PUTIH AYAM RENDANG HIJAU TELUR MASAK LEMAK CILI API DAUN PUDINA KURMA DAGING SAWI GORENG KURMA BUAH – BUAHAN SEGAR CAKE MENU SAHUR 4 ANEKA ROTI, MENTEGA, JAM ULAM DAN ANEKA SALAD ANEKA SAMBAL NASI PUTIH GULAI UDANG DAUN KESUM KERUTUK DAGING TELUR REBUS KARI KERING LEMAK PUCUK PAKU KURMA BUAH – BUAHAN SEGAR CAKE.
Load more

Recommended publications
  • Ace-Bs2016taipei 7Th Asian Conference on Environment-Behaviour Studies National Taiwan University, Taipei, Taiwan, 09-10 April 2016
    Available Online at www.e-iph.co.uk AcE-Bs2016Taipei 7th Asian Conference on Environment-Behaviour Studies National Taiwan University, Taipei, Taiwan, 09-10 April 2016 The Modernization of Malay Food Ingredients: A qualitative investigation Mohd. Shazali Md. Sharif 1*, Norazmir Md. Nor2, Ahmad Esa Abdul Rahman1, Khairunnisa Mohamad Abdullah1 1 Faculty of Hotel and Tourism Management, Universiti Teknologi Mara, 42300 Puncak Alam, Selangor, Malaysia 2 Faculty of Health Science, Universiti Teknologi Mara, 42300 Puncak Alam, Selangor, Malaysia Abstract This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes. © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. Keywords: modernizations; traditional food; Malay food; food ingredients 1. Introduction Modernization is a universal phenomenon and closely associated with globalization and industrialization. It has influenced and altered every facet of human life from traditions, rituals, norms, and daily activities.
    [Show full text]
  • LOTUS GASING Menu Mobile
    MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • Food Menu Dapur 2019.09
    BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
    [Show full text]
  • Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay
    sustainability Article Understanding Intangible Culture Heritage Preservation via Analyzing Inhabitants’ Garments of Early 19th Century in Weld Quay, Malaysia Chen Kim Lim 1,*, Minhaz Farid Ahmed 1 , Mazlin Bin Mokhtar 1, Kian Lam Tan 2, Muhammad Zaffwan Idris 3 and Yi Chee Chan 3 1 Institute for Environment & Development (LESTARI), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; [email protected] (M.F.A.); [email protected] (M.B.M.) 2 School of Digital Technology, Wawasan Open University, 54, Jalan Sultan Ahmad Shah, George Town 10050, Malaysia; [email protected] 3 Faculty of Art, Computing & Creative Industry, Sultan Idris Education University, Tanjong Malim 35900, Malaysia; [email protected] (M.Z.I.); [email protected] (Y.C.C.) * Correspondence: [email protected] Abstract: This qualitative study describes the procedures undertaken to explore the Intangible Culture Heritage (ICH) preservation, especially focusing on the inhabitants’ garments of different ethnic groups in Weld Quay, Penang, which was a multi-cultural trading port during the 19th century in Malaysia. Social life and occupational activities of the different ethnic groups formed the two main spines of how different the inhabitants’ garments would be. This study developed and demonstrated a step-by-step conceptual framework of narrative analysis. Therefore, the procedures used in this study are adequate to serve as a guide for novice researchers who are interested in undertaking Citation: Lim, C.K.; Ahmed, M.F.; a narrative analysis study. Hence, the investigation of the material culture has been exemplified Mokhtar, M.B.; Tan, K.L.; Idris, M.Z.; by proposing a novel conceptual framework of narrative analysis.
    [Show full text]
  • Melaka Asam Pedas) Country Malaysia
    Name Date of registration: Asam Pedas Melaka 31/03/2015 (Melaka Asam Pedas) Country Malaysia Source: MyIPO Main characteristics/features Geographical area Melaka Asam Pedas is a sauce-based dish that is a mix of sour and Melaka Asam Pedas is found throughout the state of Melaka, spicy flavours. Varieties of fish such as Sea catfish, Indian mackerel, which comprises three districts and four local authorities. Short mackerel and Long tail shad are the usual main ingredient of this dish, although chicken or beef may also be used. In Melaka’s rich cultural history, its port was once renowned as a stopping-off place for ships, particularly spice traders, which was one of the contributing factors to the creation of the recipe of Melaka Asam Pedas. Production/processing Link between product and territory The dish is prepared using dried chillies, shallots, garlic, ginger, Asam Pedas is one of the signature dishes of the state of Melaka. shrimp paste, lemongrass and galangal. The ingredients are Compared to versions of the dish from other states, Melaka Asam ground, pounded to a paste and then fried until a fragrant aroma is Pedas has a thicker sauce due to a more abundant use of spices released and the paste starts to dry. Tamarind juice is then added to such as cumin, black pepper, or fenugreek. The addition of the ingredients. The fish or chicken is subsequently added and the Kerisik, or toasted grated coconut, also contributes to make the mixture is brought to the boil, following which lemongrass, sauce thicker. Melaka Asam Pedas tends to have a stronger candlenut, tamarind or lime leaves are added.
    [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]
  • 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]
  • 歡迎光臨 Welcome to China Garden
    歡迎光臨 welcome to china garden 大廚推薦 Chef’s Recomendations 花卷北京鴨 Peking Duck Half $21.75 Whole $41.50 大廚推薦 chef’s recomendations 1 2 3 4 清蒸鮮鱈魚 薑蔥焗龍蝦 漢宮牛柳粒 清蒸鮮鱈魚 煙焗原隻大生蠔 Steamed Fresh Cod Fish Sautéed Fresh Maine Lobster Filet Mignon Steamed Fresh Cod Fish Smoked Baked Oysters “Cantonese” Style w/Ginger, Spring Onion (in shell) “China Garden” Style “Cantonese” Style S.P. $33.75 S.P. $19.75 $33.75 5 6 7 8 椒鹽大明蝦 ★ 香骨龍利球 沙汁玻璃蝦 金沙焗龍蝦 Salt & Pepper Sautéed Filet of Whole Sautéed Crystal Shrimp Lobster With Salty Eggs Jumbo Shrimp Flounder With Vegetables With House Salad Dressing S.P. $24.75 S.P. $18.75 9 10 11 12 椒鹽軟殼蟹★ FRESH SOFT SHELL CRABS W/CHILI & SPICY SALT .............................................................$23.75 鐵板黑椒牛仔骨★ 京都焗排骨 豉油皇大頭蝦 上湯海瓜子粉絲 Choice fresh Maryland blue crabs, fried w/chopped onions, hot chili pepper & salt Sizzling Black Pepper Delicious Kingdom King Prawn With Soy Sauce Braised Clams With Rice XO醬炒雙蚌★ sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH XO SAUCE ........... Short Ribs Spare Ribs $18.75 Noodles In Supreme Clear Broth $28.75 $17.75 $15.75 $18.75 韭黃炒雙蚌 sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH YELLOW LEEKS..$28.75 XO醬炒貴妃蚌 atlantic clam WITH XO SAUCE ......................................................................................................$25.75 XO醬韭黃螺片★ sautÉED FRESH SLICED CONCH & YELLOW LEEKS WITH XO SAUCE ............................$35.75 臘味田雞煲 13 14 15 16 SIZZLING FRESH FROG WITH CHINESE SAUSAGE & PORK IN CASSEROLE .......$25.75 避風塘加拿大蟹 西施炒飯 乾燒大明蝦 琵琶釀豆腐 蘿蔔牛腩煲 SIZZLING STEWED BEEF BRISKET WITH TURNIPS IN CASSSEROLE ........................ Dungeness Crab In XiShi Fried Rice W/Dried Scallops, Jumbo Shrimp in Stuffed Bean Curd & $15.75 Typhoon Shelter Style Fresh Seafood & Egg Whites Kingdom Sauce Chinese Seasonal Greens S.P.
    [Show full text]
  • The Elements of Culture Values on Malay Traditional Food Wrapping: Ketupat
    THE ELEMENTS OF CULTURE VALUES ON MALAY TRADITIONAL FOOD WRAPPING: KETUPAT MHD NOR OSMAN NIEOP!QFSBLVJUNFEVNZ DR. NORHASANDI MAT OPSIBT!QFSBLVJUNFEVNZ Dr. Mohd Khairul Azahari Abdul Rani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öDBOU BFTUIFUJDWBMVFTJOTIBQFT MJOFT QBUUFSOTBOEDPMPST,FUVQBUBMTPIBTEJòFSFOUTZNCPMJD NFBOJOHTBOEIBTCFDPNFCFMJFGTJOEBJMZMJGF5IFFòFDUPGNPEFSOQBDLBHJOHIBTIJU UIFUSBEJUJPOBOEUISFBUFOTUIFBSUPGXFBWJOHUIF,FUVQBU5IFSFGPSF BMUIPVHIXFBSFJO UIFNBJOTUSFBNPGEFWFMPQNFOUCVUXFNVTUQSFTFSWFUIFFMFNFOUTPGDVMUVSFWBMVFTPO .BMBZUSBEJUJPOBMGPPEXSBQQJOH ,FUVQBU ,FZXPSET,FUVQBU "SUPG8SBQQJOH 4ZNCPMJD.FBOJOH "FTUIFUJDT )FSJUBHF *EFOUJUZBOE$VMUVSF7BMVF 118 | IDEALOGY 2 t+VSOBM4FOJ#VEBZB Introduction LOPXMFEHF BCPVU UIF BSU JUT TZNCPMJD NFBOJOH BOE WBMVFTDPOUBJOFECFIJOEUIJTQSBDUJDFBTBDVMUVSFUIBUIBT "SU BDUJWJUJFT BNPOH DPNNVOJUJFT JO UIF
    [Show full text]
  • S Hautuna TRADISI AMMONE PA'balle RAKI'
    TRADISI AMMONE PA’BALLE RAKI’-RAKI’ DI KELURAHAN TAMARUNANG KECAMATAN SOMBA OPU KABUPATEN GOWA (Analisis Perbandingan antara Hukum Islam dan Adat Istiadat) Nurul Wardah Ningshi NS Universitas Islam Negeri Alauddin [email protected] Zulhas’ari Mustafa, S.Ag., M.Ag Universitas Islam Negeri Alauddin [email protected] Abstrak Artikel ini bertujuan untuk menarik suatu kesimpulan yang bersifat umum menuju ke pernyataan yang bersifat khusus. Jenis penelitian ini adalah kualitatif dengan menggunakan berbagai pendekatan, yaitu pendekatan antropologis, pendekatan yuridis, pendekatan sosiologis dan pendekatan normatif syar’i. Adapun sumber data penelitian ini adalah Tokoh Adat, Tokoh Masyarakat, Tokoh Agama, dan Masyarakat biasa. Selanjutnya metode pengumpulan data di lakukan dengan cara observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa pelaksanaan Tradisi ammone pa’balle raki’-raki’ di kel. Tamarunang, kec. Somba Opu kab. gowa merupakan bentuk rasa syukur kepada sang pencipta Allah SWT, ritual yang melambangkan simbol kelancaran yang di percaya agar acara pernikahan maupun khitanan yang akan di laksanakan berjalan dengan baik tanpa gangguan apapun. Tradisi ini di lakukan di sungai dengan menghanyutkan sesaji-sesaji, masyarakat percaya apabila tidak melakukan Tradisi Ammone Pa’balle Raki’-Raki’ akan terjadi hal-hal yang tidak di inginkan, seperti kesurupan atau dalam bahasa Makassar Napattauki dan akan di terserang penyakit pada dirinya. Pandangam Hukum Islam terhadap tradisi ini telah melenceng dari syariat islam karena orang yang melakukannya adalah musyrik. Tradisi ini merupakan Adat istiadat kerena merupakan termasuk budaya atau aturan-aturan yang berusaha di terapkan dalam lingkungan masyarakat, tetapi cara pelaksanaannya adalah bentuk kesalahan masyarakat yang tidak menyadari bahwa itu bertentangan dengan hukum Islam.
    [Show full text]