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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 -
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). -
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. -
Mains Starters Available Between 12Pm – 10Pm Twisted
MENU Available between 12pm – 10pm Starters Sharers Hot chick Soup of the Day (v) £5.75 Caesar fries £10.95 With rustic baguette. Crispy thick cut rosemary and thyme salted fries, fried chicken thigh, Delicious chicken tenders and wings Caesar salad (v) £4.95 Parmesan, devilled Caesar dressing. – what’s your flavour? Dust it, sauce Gem lettuce, tossed with parmesan, it and add your free dip. anchovies, croutons, Caesar dressing. Asian BBQ tempeh (vg) £9.95 Choose a spice to accompany your Plant protein of the future marinated in selection from the menu. our famous spicy Asian BBQ sauce, spring onions, red chillis, crispy onions, sesame • Naked • Zing Zinga – Garlic & Vinegar Twisted Burgers seeds, Asian slaw and sriracha mayo. * Our tempeh is a 100% organic whole food • Korean Seoul produced in the UK, high in protein and no nasties • Ragin’ Cajun All our burgers are served on a • Wild Buffalo toasted brioche bun with rosemary Mains • XXX Naga Ghost Chilli and thyme salted fries. Choose a dip: Korean hot, garlic mayo, Hashtag £12.95 Tandoori Vegetable Masala (v) £11.95 srirachra mayo, Kentucky BBQ, Buffalo Fried buttermilk chicken (Halal), With rice, naan and Indian salad. sauce, smoked cheese sauce, Hot Chick crispy hash brown, sliced cheddar, Battered Fish & Chips £13.95 mayo, Caesar. baby gem lettuce, devilled Caesar Fresh haddock in our own batter, served dressing, garlic butter. with tartare sauce and mushy peas. 7 Chicken wings (Starter) £6.95 Hot Swayzee £12.95 Peri Peri Roasted Half Chicken £13.95 Hot feast (Sharer) £24.95 Fried buttermilk chicken (Halal), Skin fries, home made slaw. -
Everett Hotel Bistro Supper Menu
The Bistro Menu from Chef Charlie McAlexander Soups, Salads & Something to Start Trout Cakes ~ Fresh Local Mountain Trout & Cajun Remoulade 11.0 Heirloom Caprese ~ Darnell Farms Cherokee Purple Heirloom Tomatoes Fresh Mozzarella & Basil ~ Dressed with Drizzles of Balsamic Reduction & Olive Oil 11.0 Roasted Garlic Hummus ~ Toasted Mediterranean Flatbread & Crisp Veggie Sticks 10.5 Dates ~ Bleu Cheese Stuffed & Bacon Wrapped Medjool Dates, Honey Drizzle 9.5 --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- She Crab Soup Cup 7.5 ~ Bowl 10.5 Chili con Carne with Jalapeno Cornbread Cup 6.5 ~ Bowl 9.5 Baked French Onion Soup Crock 8.5 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Caesar ~ Artisan Romaine, Shaved Parmesan, House Caesar Dressing & Croutons 9.0 Grape Tomato, Cucumbers, Carrots & Sweet Red Onion 9.0 Organic Mixed Greens ~ (House-Made Dressings: Balsamic or Carrot Ginger Vinaigrette, Bleu Cheese, Caesar & Ranch) Burgers & Sandwiches Black & Blue Bacon Burger * ** ~ Blackened 7 oz Hickory Nut Gap Farms Beef, Melted Bleu Cheese Crumbles & Savory Nitrate Free Bacon, Freshly Sliced Tomato ~ Sweet Red Onion ~ Crisp Leaf Lettuce ~ Golden Challah Bun Jumbo Idaho -
St Kilda Lunch & Dinner
STEP INTO THE LIGHTNESS : VEGAN FARE 73 ACLAND STREET, ST KILDA, MELBOURNE, 3182 o 9593 8550 f www.facebook.com/sisterofsoulstkilda / l @sister_of_soul @sisterofsoul_stk_rich / [email protected] please note a 15% surcharge applies on public holidays 5.00 STARTERS FROM 12 NOON MAINS POTATO FRIES V / GF / NF / NO GO 9.00 GOLDEN THAI CURRY V / NF 20.50 Sprinkled with rosemary and sea salt. Served with a side of tomato sauce A mildly spiced coconut curry with turmeric, galangal and lemongrass. Served with potato, pineapple, bamboo, green beans, choi sum, tempeh, fresh basil and chilli AS A 100% PLANT BASED RESTAURANT, OKONOMIYAKI V / NF 13.50 Vegan twist on classic Japanese pancake. Packed with pumpkin, cabbage and zucchini. add vegan roti or rice + 4.00 Drizzled with tonkatsu sauce and vegan mayo. Finished with fresh spring onion and nori RED STIR FRY V / NFO / GF 21.00 SISTER OF SOUL IS PROUD TO BE powder Roast pumpkin, cashew, tofu, mushroom, gai lan and lotus root. Wok tossed in a vibrant, POLENTA JENGA V / GF / NF OPTIONAL 13.50 spicy red curry paste with Thai basil and fried shallots. Served with jasmine rice Crispy polenta chips, cauliflower puree, sage, and cashew parmesan NASI GORENG V / GF OPTIONAL / NF 19.50 PART OF ONE OF THE BIGGEST VIETNAMESE STYLE SPRING ROLLS V / NF 12.00 Balinese fried rice with tofu, mushrooms and an array of seasonal veg. Drizzled with With fresh lettuce, cucumber and herbs, pickled veg and a punchy Nam Jim dipping sauce dark sweet soy sauce, crispy shallots, spring onion. -
Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152. -
Prepared with Aged Bean Grains Fermented by Rhizopus Oligosporus
Research, Society and Development, v. 10, n. 2, e38110212503, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12503 Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Received: 01/30/2021 | Reviewed: 02/07/2021 | Accept: 02/10/2021 | Published: 02/20/2021 Juliana Aparecida Correia Bento ORCID: https://orcid.org/0000-0001-9015-9426 Federal University of Goiás, Brazil E-mail: [email protected] Priscila Zaczuk Bassinello ORCID: https://orcid.org/0000-0002-8545-9501 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Aline Oliveira Colombo ORCID: https://orcid.org/0000-0002-2198-0760 Federal University of Goiás, Brazil E-mail: [email protected] Rayane Jesus Vital ORCID: https://orcid.org/0000-0002-5194-8905 Paulista University, Brazil E-mail: [email protected] Rosângela Nunes Carvalho ORCID: https://orcid.org/0000-0002-6862-8940 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Abstract This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. -
No. Stall Name Food Categories Address
No. Stall Name Food Categories Address Chi Le Ma 505 Beach Road #01-87, 1 吃了吗 Seafood Golden Mile Food Center 307 Changi Road, 2 Katong Laksa Laksa Singapore 419785 Duck / Goose (Stewed) Rice, Porridge & 168 Lor 1 Toa Payoh #01-1040, 3 Benson Salted Duck Rice Noodles Maxim Coffee Shop 4 Kampung Kia Blue Pea Nasi Lemak Nasi Lemak 10 Sengkang Square #01-26 5 Sin Huat Seafood Crab Bee Hoon 659 Lorong 35 Geylang 6 Hoy Yong Seafood Restaurant Cze Cha 352 Clementi Ave 2, #01-153 Haig Road Market and Food Centre, 13, #01-36 7 Chef Chik Cze Cha Haig Road 505 Beach Road #B1-30, 8 Charlie's Peranakan Food Eurasian / Peranakan / Nonya Golden Mile Food Centre Sean Kee Duck Rice or Duck / Goose (Stewed) Rice, Porridge & 9 Sia Kee Duck Rice Noodles 659-661Lor Lor 35 Geylang 665 Buffalo Rd #01-326, 10 545 Whampoa Prawn Noodles Prawn Mee / Noodle Tekka Mkt & Food Ctr 466 Crawford Lane #01-12, 11 Hill Street Tai Hwa Pork Noodle Bak Chor Mee Tai Hwa Eating House High Street Tai Wah Pork Noodle 531A Upper Cross St #02-16, Hong Lim Market & 12 大崋肉脞麵 Bak Chor Mee Food Centre 505 Beach Road #B1-49, 13 Kopi More Coffee Golden Mile Food Centre Hainan Fried Hokkien Prawn Mee 505 Beach Road #B1-34, 14 海南福建炒虾麵 Fried Hokkien Mee Golden Mile Food Centre 505 Beach Road #B1-21, 15 Longhouse Lim Kee Beef Noodles Beef Noodle Golden Mile Food Centre 505 Beach Road #01-73, 16 Yew Chuan Claypot Rice Claypot Rice Golden Mile Food Centre Da Po Curry Chicken Noodle 505 Beach Road #B1-53, 17 大坡咖喱鸡面 Curry Mee / Noodles Golden Mile Food Centre Heng Kee Curry Chicken Noodle 531A -
A Cross-Cultural Study Between Chinese and Malay Undergraduates in a Private University
Exploring Preferential Food Selection: A Cross-Cultural Study between Chinese and Malay Undergraduates in a Private University. Adila Alias Thesis submitted to the University of Nottingham for the degree of Doctor of Philosophy January 2019 Abstract Previous studies and cross-sectional surveys conducted in Malaysia have shown that the prevalence of obesity, diabetes and other non-communicable diseases (NCDs) are associated with poor diet practices. Overeating is contributing to the increasing prevalence of obesity and other NCDs among Malaysians. This study aims to investigate how environmental influences might impact food preferences between Malay and Chinese. Past research shows that ethnicity is related to differences in food-related beliefs, preferences and overall eating behaviour. To investigate how environmental factors might influence food preferences, a series of experiments were conducted using psychological paradigms. First, food consumption patterns using a Food Frequency Questionnaire (Chapter 2) between the two groups were compared. It was found that Malay participants consumed more spicy and savoury foods, and larger portions of both artificially and naturally sweet foods, such as fruits. Overall findings of the FFQ showed that Malay participants consume a higher level of energy intake compared to the Chinese participants, which is reflective of existing literature in Malaysia. Additionally, Malay participants showed a preference for wheat-based foods other than rice- which is staple food in traditional Malay cuisine. In contrast, Chinese participants showed a higher preference for traditional Chinese cuisine for everyday meals such as noodles and porridge. Preferential food selection was examined using a 2AFC method (Chapter 3). Malay participants selected spicy foods more than Chinese participants, and both groups made more preferential selections of savoury foods than they did for spicy foods. -
COOKING with TEMPEH Noble Bean Tempeh Is Handmade in Montreal Using Local Organic Soybeans That Have Been Fermented to Perfection
COOKING WITH TEMPEH Noble Bean Tempeh is handmade in Montreal using local organic soybeans that have been fermented to perfection. The result is a savory, high-protein, gluten-free, meat alternative superfood like no other. We invite you to discover this unique delicacy. Enjoy! CUISINER AVEC DU TEMPEH Le Tempeh Noble Bean est fait à Montréal à partir de fèves de soya biologiques cultivées localement et fermentées à la perfection. Il en résulte un produit savoureux, riche en protéines végétales uniques. Nous vous invitons à découvrir cet aliment d’une grande finesse. Bon appétit! DISCOVER MORE AT: DÉCOUVREZ-EN DAVANTAGE À: /noblebeantempeh /noblebean Copyright © 2016 Noble Bean Tempeh Inc. WHAT IS TEMPEH? Noble Bean Tempeh is vegan, gluten-free, high in protein and made in Montreal. Organic soybeans are transformed into a super-food through natural culturing and fermentation. It's a delicious, nutty-flavoured whole-food and a complete protein. Better than tofu! • Tempeh is comparable to chicken in terms of quantity and quality of protein but with zero cholesterol. It’s a complete protein, containing all of the essential amino acids. • Tempeh is high in B-vitamins, calcium, essential fatty acids, fiber and healthy enzymes. • Tempeh retains all the fiber of whole soy beans and gains digestive benefits from the enzymes created during fermentation. • Tempeh has a meatier texture and richer flavour than tofu and is better suited to replace meat in most dishes. • Tempeh is a cultured (fermented) food which makes it easier to digest. The fermentation process eliminates the substance in the beans that cause gas and indigestion (oligosaccharides) and adds B complex vitamins. -
Nutritional Bowls Sides Mains Desserts
STEP INTO THE LIGHTNESS : VEGAN FARE 77 SWAN STREET, RICHMOND, MELBOURNE, 3121 o 7013 8779 f www.facebook.com/sisterofsoulstkilda / l @sister_of_soul @sisterofsoul_stk_rich / [email protected] please note a 15% surcharge applies on public holidays 5.00 STARTERS FROM MIDDAY MAINS POTATO FRIES V / GF / NF 9.00 MASSAMAN CURRY V / GF / NF 20.50 Sprinkled with rosemary and sea salt. Served with a side of tomato sauce Soy bean tempeh in a thick rich curry, with eggplant, lotus root, broccoli, carrots, potato, bean shoots and fresh coriander AS A 100% PLANT BASED RESTAURANT, OKONOMIYAKI V / NF 13.50 Vegan twist on classic Japanese pancake. Packed with pumpkin, cabbage and zucchini. add vegan roti or rice + 4.00 EACH Drizzled with tonkatsu sauce and vegan mayo. Finished with fresh spring onion and nori RED STIR FRY V / NFO / GF 21.00 SISTER OF SOUL IS PROUD TO BE powder Roast pumpkin, cashew, tofu, mushroom, gai lan and lotus root. Wok tossed in a vibrant, POLENTA JENGA V / GF / NF OPTIONAL 13.50 spicy red curry paste with Thai basil and fried shallots. Served with jasmine rice Crispy polenta chips, cauliflower puree, sage, and cashew parmesan SISTER’S SINGAPORE NOODLES V / GF / NF / NO GO 19.50 PART OF ONE OF THE BIGGEST VIETNAMESE STYLE SPRING ROLLS V / NF 12.00 Curry spiced noodle stir fry, with tofu, bok choy, shitake mushrooms, carrot and snow peas. With fresh lettuce, cucumber and herbs, pickled veg and a punchy Nam Jim dipping sauce Served with bean shoots, Vietnamese mint, basil, sesame seeds and fresh chili SOCIAL CHANGES IN THIS WORLD.