Phat Bites DIM SUM YEAR of the OX Chinese New Year Specials
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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 -
Utilising Local Cuisine to Market Malaysia As a Tourist Destination
Available online at www.sciencedirect.com ScienceDirect Procedia - Social and Behavioral Sciences 144 ( 2014 ) 102 – 110 5th Asia Euro Conference 2014 Utilising local cuisine to market Malaysia as a tourist destination Mohd Hairi Jalisa,* , Deborah Chea, Kevin Markwellb aSouthern Cross University, Locked Mail Bag 4, Coolangatta QLD 4225, Australia bSouthern Cross University, Military Road (PO Box 157), East Lismore NSW 2480, Australia Abstract Travelling to a tourism destination can be made more exciting by experiencing the local cuisine. The variety of cooking methods and colourful ingredients blend together in a hot wok to create signature dishes of particular cuisines. Nevertheless, a cuisine needs to be clearly defined by definite individual characteristics so it is recognised. The primary objective of this study is to understand how Malaysian cuisine is used in marketing Malaysia as a tourist destination. Content analysis is used on selected Malaysian cuisine promotional materials such as brochures, travel guides, and webpages to extract relevant data. Results show that “close-up meal” had the highest image count from among the eight categories identified. As for text, ten categories were identified. “Creating desire” topped the list, followed by “sensory appeal”. The Malaysian Government is particular in the details selected for images of and narrative on the local cuisine. As a result, the marketing collateral could provide excitement and help tourists to anticipate the type of food experience that they can find when travelling in Malaysia. Additionally, it could help understanding what Malaysian cuisine is and develop the brand image. © 20142014 ElsevierThe Authors. Ltd. ThisPublished is an open by Elsevier access articleLtd. -
Pemicu Kanker Dalam Sate, Ayam/Bebek/Ikan Bakar/Goreng Dan Abon
Jurnal Litbang Sukowati, Vol. 4, No. 2, Mei 2021, Hal 60-78 p-ISSN: 2580-541X, e-ISSN: 2614-3356 KAJIAN PUSTAKA: PEMICU KANKER DALAM SATE, AYAM/BEBEK/IKAN BAKAR/GORENG DAN ABON Eko Saputro1, Djalal Rosidi2, Lilik Eka Radiati3, Warsito4 1,2,3Fakultas Peternakan, Universitas Brawijaya, Malang; 1Balai Besar Pelatihan Peternakan – Batu, BPPSDMP – Kementerian Pertanian RI 4Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang; [email protected], [email protected], [email protected], [email protected] Diterima: Juni 2020; Disetujui: Desember 2020 Abstract. Indonesian people are very fond of consuming satay, grilled/ fried chicken/ duck/ fish because these are very delicious but consumers still do not understand that there are carcinogenic consequences of heterocyclic aromatic mines (HAA) and polycyclic aromatic hydrocarbons (PAH) which are harmful to health. This paper aims to explore HAA, PAH and various ways that have succeeded in minimizing these levels so that consumers can still enjoy these foods safely and comfortably. This paper was compiled based on a systematic literature review; the authors conducted a content analysis on 41 peer-reviewed journal articles. Thermal meat processing is an important process to ensure microbiological safety, eliminate antinutrical factors, improving digestibility and bioavailability of nutrients and develop the profile of the color, aroma and flavor attributes that we want. However, this process also turns out to bring about carcinogens (cancer triggers), HAA and PAH that are potentially harmful to our health in the long run. Their formation is highly dependent on various factors such as cooking method, cooking time, cooking temperature, type of meat, fat contents, moisture contents, pH and creatinine contents of meat. -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
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. -
Char Siu Pork
Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part. -
{Download PDF} Jakarta: 25 Excursions in and Around the Indonesian Capital Ebook, Epub
JAKARTA: 25 EXCURSIONS IN AND AROUND THE INDONESIAN CAPITAL PDF, EPUB, EBOOK Andrew Whitmarsh | 224 pages | 20 Dec 2012 | Tuttle Publishing | 9780804842242 | English | Boston, United States Jakarta: 25 Excursions in and around the Indonesian Capital PDF Book JAKARTA, Indonesia -- A jet carrying 62 people lost contact with air traffic controllers minutes after taking off from Indonesia's capital on a domestic flight on Saturday, and debris found by fishermen was being examined to see if it was from the missing plane, officials said. Bingka Laksa banjar Pekasam Soto banjar. Recently, she spent several months exploring Africa and South Asia. The locals always have a smile on their face and a positive outlook. This means that if you book your accommodation, buy a book or sort your insurance, we earn a small commission at no extra cost to you. US Capitol riots: Tracking the insurrection. The Menteng and Gondangdia sections were formerly fashionable residential areas near the central Medan Merdeka then called Weltevreden. Places to visit:. We'll assume you're ok with this, but you can opt-out if you wish. Some traditional neighbourhoods can, however, be identified. Tis' the Season for Holiday Drinks. What to do there: Eat, sleep, and be merry. Special interest tours include history walks, urban art walks and market walks. Rujak Rujak cingur Sate madura Serundeng Soto madura. In our book, that definitely makes it worth a visit. Jakarta, like any other large city, also has its share of air and noise pollution. We work hard to put out the best backpacker resources on the web, for free! Federal Aviation Administration records indicate the plane that lost contact Saturday was first used by Continental Airlines in Articles from Britannica Encyclopedias for elementary and high school students. -
Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Entree Beverages
Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. -
Enak Noodle Restaurant Menu
Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried -
Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)
Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu) Ingredients Pork Marinade ● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar Honey Glaze ● 1 tablespoon honey ● 1 tablespoon water Instructions 1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes).