Humus, Babaganogh, Falafel, Tabouleh and Pita Breads FATTOUSH SALAD

Total Page:16

File Type:pdf, Size:1020Kb

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 White toasted sandwich with grilled chicken, lettuce, bacon, avocado, tomato and cheese 67 TUNA SANDWICH Foccacia sandwich with grilled tuna, lettuce, onion, tomato and cheese 67 All sandwiches served with French fries and salad Note: The prices above are in ‘000 Indonesian Rupiah and subject to 17% government tax and service LUNCH TASTE OF INDONESIA LUMPIA SEMARANG 45 Central Java Roulade bamboo shoot, egg, chicken and shrimp with young spring onion, sauce PANADA 45 Manadonese tuna empanada served with young spring onion and dabu-dabu SALAD SIAP BALI 50 Balinese chicken salad served with lemongrass relish LAKSA 60 West borneo Spicy curry soup with a twist, chicken, prawn, tofu, and egg noodles BEBEK RONDJI 92 Deep fried Balinese duck with , trio balinese sambal, long bean salad and steam jasmine rice NASI GORENG 70 Indonesian style fried rice served with beef and prawn satay, ayam goreng kremes and condiments NASI CAMPUR BALI 80 Balinese sampling with minced fish skewer, roasted duck salad, rempeyek, long bean salad, turmeric fried chicken, spicy egg and Balinese mushroom soup SATE MARANGGI PURWAKARTA 68 West Java beef satay with oncom sauce condiments IKAN RICA-RICA 88 South Sulawesi grilled fish, served with steam rice AYAM PEDAS CAMPUHAN 82 Ubud style slow cooking half baby chicken in chili-candle nut coconut milk, fresh garden salad and steam pandan wangi rice IGA BABI METUNU 125 Our signature grilled baby back ribs, vegetables salad and steam rice Note: The prices above are in ‘000 Indonesian Rupiah and subject to 17% government tax and service LUNCH DESSERTS BIKA AMBON North Sumatran sweet curry cake with kopyor ice cream 45 PISANG GORENG Crispy fried banana, caramel ice cream and pandan panacotta 45 KLAPPERTART Manadonese cocOnut tart with mango ice cream 45 SERABI West Java rice cake with coconut milk and palm sugar ice cream 45 LE MOLLUEX Dark manjari valrohna chocolate lava , dulce de leche ice cream 55 SILKEN WHITE CHOCOLATE Baileys Ice Cream 55 LE SUCCES Hazelnut biscuit and Dark chocolate ganache and Baileys Ice Cream 50 GRAND MARNIER PARFAIT Frozen parfait, strawberry jelly and dried fruit 50 ICE CREAM AND SORBET SELECTION (1 scoop 25, 2 scoop 45 ) Baileys Ice Cream, Whiskey Ice Cream, Spice & Rum Caramel Ice Cream Curcuma Sorbet, Lemon Sorbet, Cherries Sorbet Note: The prices above are in ‘000 Indonesian Rupiah and subject to 17% government tax and service LUNCH Note: The prices above are in ‘000 Indonesian Rupiah and subject to 17% government tax and service .
Recommended publications
  • 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.
    [Show full text]
  • BAB II TINJAUAN PUSTAKA A. Lumpia Lumpia Merupakan Hasil
    BAB II TINJAUAN PUSTAKA A. Lumpia Lumpia merupakan hasil perpaduan budaya kuliner Tionghoa dan Jawa. Lumpia dijadikan salah satu Signature Dish kuliner kota Semarang. Lumpia Semarang memiliki kekhasan sendiri, terlihat dari tampilan ukurannya yang lebih besar dan cita rasanya dibandingkan daerah lain. Lumpia adalah makanan yang berupa dadar yang berisi daging, rebung dan sebagainya lalu digulung dan digoreng namun juga ada yang direbus. Lumpia berasal dari kata lun bing, yang berbunyi lun pia berarti kue bulat. Lumpia Semarang diberi nama berdasarkan bentuk makanannya yaitu lun artinya gulung (Bahasa Jawa) dan pia artinya kue (bahasa Hokkien). Jadi, lun pia atau lumpia adalah kue yang berbentuk gulung (Susanti, 2015). Lumpia Semarang terbuat dari kulit lumpia yang dibuat menggunakan tepung terigu kemudian diisi dengan menggunakan rebung sebagai bahan utamanya dan daging ayam, udang atau telur ayam sebagai campurannya. Lumpia disajikan dengan cara basah atau digoreng lalu disajikan bersama saus lumpia dan acar mentimun. Komposisi yang terdapat dalam Lumpia Semarang membuat Lumpia Semarang tinggi akan serat karena terbuat dari rebung, namun juga tinggi akan karbohidrat, lemak dan protein karena kulit Lumpia Semarang dibuat dari tepung terigu, isi yang menggunakan daging ayam dan telur, tambahan bumbu seperti gula pasir dan kecap manis, dan juga saus lumpia yang terbuat dari tepung sagu dan gula merah. 4 5 1. Rebung Rebung atau tunas muda bambu merupakan bahan utama yang digunakan dalam pembuatan lumpia. Sejumlah pedagang lumpia di Semarang memenuhi kebutuhan rebung dengan mendatangkan rebung dari daerah lain seperti Kabupaten Demak dan Wonosobo (Widiarti, 2013). Salah satu pedagang lumpia di Semarang mengungkapkan tidak kurang dari 100 kg rebung setiap hari diperlukan pada hari biasa dan pada hari libur rebung yang dibutuhkan dapat mencapai ± 400 kg (Widiarti, 2013).
    [Show full text]
  • 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).
    [Show full text]
  • 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.
    [Show full text]
  • Perancangan Komik Digital Untuk Mempromosikan 30 Ikon Kuliner Nusantara
    Tugas Akhir RD 141 558 PERANCANGAN KOMIK DIGITAL UNTUK MEMPROMOSIKAN 30 IKON KULINER NUSANTARA Surya Bagus Sasongko Jati NRP: 08311340000010 Dosen Pembimbing: [Halaman ini sengaja dikosongkan] Rabendra Yudistira Alamin, S.T.,M.Ds 198303282014041002 DEPARTEMEN DESAIN PRODUK FAKULTAS ARSITEKTUR DESAIN DAN PERENCANAAN INSTITUT TEKNOLOGI SEPULUH NOPEMBER SURABAYA 2018 i TUGAS AKHIR – RD 141558 PERANCANGAN KOMIK DIGITAL UNTUK MEMPROMOSIKAN 30 IKON KULINER NUSANTARA Mahasiswa: Surya Bagus Sasongoko Jati NRP: 08311340000010 Dosen Pembimbing: Rabendra Yudistira Alamin, S.T.,M.Ds NIP: 198303282014041002 Bidang Studi Desain Komunikasi Visual Program Studi S-1 Departemen Desain Produk Fakultas Arstitektur, Desain dan Perencanaan Institut Teknologi Sepuluh Nopember Surabaya 2018 ii TUGAS AKHIR – RD 141558 DESIGN OF DIGITAL COMIC TO PROMOTE 30 CULINARY ICON OF “NUSANTARA” Student: Surya Bagus Sasongoko Jati NRP: 08311340000010 Supervisor: Rabendra Yudistira Alamin, S.T.,M.Ds NIP: 198303282014041002 Visual Communication Design Field of Study Undergraduate Programme, Department of Product Design Faculty of Architecture, Design and Planning Institut Teknologi Sepuluh Nopember Surabaya 2018 iii iv v KATA PENGANTAR Segala puji dan syukur penulis ucapkan kehadirat ALLAH SWT, yang telah memberikan kekuatan dan rahmat-Nya sehingga penulis mampu menyelesaikan Tugas Akhir dengan judul “Perancangan Komik Digital Untuk Mempromosikan 30 Ikon Kuliner Nusantara”. Keberhasilan penulis tak lepas dari bantuan banyak pihak. Pada kesempatan ini penulis mengucapkan terima kasih sebesar-besarnya kepada: 1. Kedua orang tua saya Ayah Andri Mulia, Ibu Siti Endah Nugrohini, Adik Arya Bima dan Arga Lazuardi Mahesa atas dukungan moral, finansial dan doa doanya. 2. Seluruh keluarga besar Soewandi terutama tante saya, Bupoh Nunik atas bantuannya mendukung proses penyelesaian laporan dan perkuliahan 3.
    [Show full text]
  • Profil Lipid Darah Pasien Dengan Stroke Dan Paket Healthy Meal Di Mymeal Catering Semarang
    PROFIL LIPID DARAH PASIEN DENGAN STROKE DAN PAKET HEALTHY MEAL DI MYMEAL CATERING SEMARANG KERJA PRAKTEK Diajukan untuk memenuhi sebagian syarat-syarat memperoleh gelar Sarjana Teknologi Pangan Disusun oleh: Tjan, Stefanie Chandra Purnama NIM : 15.I2.0012 PROGRAM STUDI NUTRISI DAN TEKNOLOGI KULINER FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG 2018 i KATA PENGANTAR Syukur serta terima kasih kehadirat Tuhan Yang Maha Esa atas karunia dan anugerah- Nya sehingga laporan kerja praktek dengan judul “PROFIL LIPID DARAH PASIEN DENGAN STROKE DAN PAKET HEALTHY MEAL DI MYMEAL CATERING SEMARANG” dapat terselesaikan dengan tepat waktu. Penyelesaian Laporan Kerja Praktek ini merupakan salah satu syarat untuk memperoleh gelar Sarjana Teknologi Pangan di Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Semarang. Laporan kerja praktek ini dapat terselesaikan juga tak lepas dari doa, arahan, dukungan, dan bimbingan dari berbagai pihak yang diberikan kepada penulis. Penulis menghaturkan terima kasih kepada: 1. Bapak Dr. R. Probo Y. Nugrahedi STP, MSc selaku dekan Fakultas Teknologi Pertanian Unika Soegijapranta yang telah memberikan kesempatan Penulis untuk melakukan Kerja Praktek di Mymeal Catering Semarang. 2. Ibu Meiliana, S.Gz., M.S. selaku dosen koordinator Kerja Praktek Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata Semarang dan dosen pembimbing yang telah memberikan masukkan dan saran serta nasihat yang sangat membantu Penulis dalam menyelesaikan laporan serta kelancaran mengikuti Kerja Praktek. 3. Seluruh staff Tata Usaha Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata yang telah membantu dalam hal administrasi mulai dari awal kerja praktek hingga terselesaikannya laporan kerja praktek ini. 4. Ibu Handayani Budiharto S.T. selaku branch manager MyMeal catering daerah Semarang yang telah menyempatkan Penulis untuk bekerja disana selama 21 hari dan Penulis berterima kasih karena MyMeal catering telah memberikan sambutan yang hangat pada Penulis.
    [Show full text]
  • Bika Ambon and Bolu) Empowerment to Improve Production and Marketing Management in Serdang Bedagai and Deli Serdang District
    Healthy and Nutritional Food Enterprises (Bika Ambon and Bolu) Empowerment to Improve Production and Marketing Management in Serdang Bedagai and Deli Serdang District Tukiman1 and K. Rochadi1 1Department of Health Education and Behavioral Science, Faculty of Public Health, Universitas Sumatera Utara, Medan, Indonesia Keywords: Food Dealer, Health Promotion, Food Additive, Informal Sector. Abstract: Bika Ambon and bolu is one of Medan specialty food, which have unique texture and distinctive taste. In Bingkat Village, there is a Bika Ambon entrepreneur, in which the facility and infrastructure, processing, and production are still simple, and the marketing is yet to spread. In Sidodadi Ramunia Village, there is a bolu entrepreneur, in which the production has yet to vary and the nutritional and protein indulgence are insufficient. Therefore, through this community service the skill in producing healthy and nutritional cakes is being improved, better taste is being refined, and the marketing of product is being increased. The approach method performed with training, guidance, and assistance to the partnered entrepreneurs of bika ambon and bolu. From the result of community service conducted, empowerment is performed through lecture and discussion to improve the knowledge and skill of the partner in choosing the materials, and processing healthy and nutritional cakes. Moreover, they are also equipped with the facility and infrastructure to process healthy cakes. The entrepreneurs have been given an oven to cook and forty five baking pans for baking bika ambon and bolu. For the sake of business, then the bika ambon business is given the name Barokah. 1 BACKGROUND The increase of food safety for the food dealer in informal sector to preserve the food in order to avoid Recently, the trend of bread and cake has been materials damage, whether it is mechanical damage, increasing an average of 10% per year.
    [Show full text]
  • Sensori Lumpia Basah Kemas Non Vakum Selama Penyimpanan Suhu Ruang
    LAMA WAKTU PEMANASAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI LUMPIA BASAH KEMAS NON VAKUM SELAMA PENYIMPANAN SUHU RUANG SKRIPSI Disusun Oleh : KHILMATUS SAADAH D.131.15.0074 PROGRAM STUDI S-1 TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS SEMARANG 2020 i ABSTRACT Khilmatus Saadah. D.131.15.0074. 2020. Length of Heating Time for Physical, Chemical, and Sensory Characteristics of Non-Vacuum Packed Wet Spring Lumps During Room Temperature Storage. Mentor: Adi Sampurno and Antonia Nani Cahyanti. His study aims to determine the effect of heating duration on physical, chemical and sensory properties in non vacuum spring lumps during room temperature storage. The result of this study are expected to provide information to the public, especially producers of wet spring lumps. The experimental design used is a Completely Randomized Design (CRD) with 4 treatments each treatment repeated 5 times as follows: P1 (without heating), P2 (5 minutes heating), P3 (10 minutes heating) and P4 (heating 15 minute). The data obtained were analyzed using ANOVA, and if there were differences due to treatment continued with Duncan Multiple Range Test (DMRT). Based on the results of the analysis of variance showed that the treatment of differences in heating time significantly affected the texture at 0 and 2 days observations, and significantly affected the texture preference at 2 days observation. But the treatment of the difference in heating time did not significantly affect the water content of observation 0, 2, and 4 days, the water holding capacity of observation 0, 2, and 4 days, the texture of the observation 4 days, and the texture preferences of the observation 0 and 4 days.
    [Show full text]
  • Perilaku Pencegahan Dan Penyembuhan Penyakit Shigella
    Kualitas bahan makanan …(Supraptini, Riris, Elsa-elsi & Ika D) KUALITAS BAHAN MAKANAN DAN MAKANAN JAJANAN YANG DIJUAL DI PASAR TRADISIONAL DI BEBERAPA KOTA DI INDONESIA Food Quality in Traditional Market at Several City in Indonesia Supraptini1, Riris Nainggolan1, Elsa-Elsi1 dan Ika Dharmayanti1 Abstract. Traditional market as a public facility for buy and sell food and other necessaries at home. There are 13.450 traditional market in Indonesia. In this study we want to evaluate food quality which to sell in the traditional market. Ditjen PP-PL has have to establish traditional market in several city. The sample took by purposif for the traditional market which to establish there are pasar Sragen (Central of Java)and pasar Gianyar (Bali). The food sample took from the market, the sample to examine for bacteriology and chemistry. The result : the food from the traditional market found Rhodamin B and Methanyl yellow. There are : kue mangkok, rool cake, kembang goyang, kerupuk and kue geplak filled Rhodamin B. The yellow noodle filled Formalin for lasting. For Bachteriologis in meat, fish and chiken there are negatif from E. coli 4 7 and Coliform, but the total of microba positif in 10 - 10 . The water for sanitation facility in the traditional market still good. So the quality of food in the market sample still filled Bactery and Chemistry. Keywords: Foods material, Traditional snack foods market, Coloring/ Dye, Preservatives, Traditional market Abstrak. Pasar tradisional merupakan fasilitas umum untuk tempat jual beli bahan makanan/ makanan jajanan yang banyak dikunjungi masyarakat. Di Indonesia terdapat sekitar 13.450 pasar tradisional dengan 12.625 juta pedagang beraktivitas di dalamnya.
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Menu Passie Voor Koken
    Sarinandé at Noon is ontstaan uit liefde en Menu passie voor koken. Met onze jarenlange ervaring van meer dan 41 jaar Cooked & rolled with love en combinatie van de aziatische invloeden, €2,75 kunt u genieten van SNACKS & BITES culinaire smaakexplosies. RISOLLES Hartig gevuld flensjes met kipragout. Fried breaded pastry stuffed with shredded chicken & vegetables. KIP/VLEES PASTEI Pastei gevuld met kip of vlees, ei, en groenten. Crunchy fried pastry filled with chicken/meat, egg and vegetables. IndoSalad LEMPER €7,50 Kleefrijst met kipvulling | A rolled sticky rice filled with chicken. Gado gado INDISCHE KROKET Gevarieerde geblancheerde groenten, Aardappelkroket met rundergehakt vulling. gekookte ei met warme homemade pindasaus Fried mashed potatoe roll filled with minced beef. en kroepoek | Indonesian salad of blanched vegetables and hard-boiled egg served with LUMPIA SEMARANG (V) homemade peanut sauce and shrimp crackers. Flensje gevuld met bamboescheutjes. Deep fried spring roll with bamboo shoots. Tempura Salade(+2) Gemengde salade, komkommer, tempura MARTABAK (V) garnalen en huisgemaakte dressing. Indonesische pastei met een vulling van groenten, ei en lenteui. Fried stuffed egg pancake with scallions and vegetables. Mixed salad with cucumber and tempura shrimps with Homemade dressing. BITES TO SHARE MINI LOEMPIA (V), VLEES GYOZA, €10 TEMPURA GARNALEN, TATSUTA KIP. Deep fried mini spring roll with vegetables (v) , Japanese chicken & vegetables dumplings, tempura battered king prawns, tatsuta chicken bites with ginger. KROEPOEK Krokante garnalencrackers | Crispy prawn crackers. €3,25 EMPING (V) Vegetarische crackers van melindjo noten. Crisp crackers from melindjo nuts. €3,25 TATSUTA (8) Kipstukjes met gember. Chicken bites with ginger. €6,80 MINI LOEMPIA (8) (V) Vegetarische mini loempia’s.
    [Show full text]
  • A C U P O F Tea E X P Res S E S M a N Y S Tori Es
    a c u p o f t e a e x p r e s s e s m a n y s t o r i e s Edisi IV - 2016 TONG TJI LIFESTYLE 1 SELF DEVELOPMENT a c u p o f t e a e x p r e s s e s m a n y s t o r i e s 2 TONG TJI LIFESTYLE Edisi IV - 2016 Edisi IV - 2016 TONG TJI LIFESTYLE 3 a cup of tea expresses many stories Pemimpin Umum / Penanggung Jawab: Jessica Febrina preface Pemimpin Redaksi : Stella Mariss Tjahajanto Dari Pelukis sampai Gamer Redaktur Pelaksana : William Tanujaya Majalah Tong Tji Lifestyle edisi keempat ini siap untuk menjadi bacaan yang menghibur dan memberikan informasi yang bermanfaat buat Anda para Sekretaris Redaksi : pembaca. Dan tentu saja kami menyiapkan berbagai liputan yang diharapkan Fransisca Ery Kusuma W. bisa memberi inspirasi bagi kehidupan para pembaca. Reporter : Dari sosok-sosok muda, Tong Tji menghadirkan kisah tentang barista asal Ainun Majid (Semarang) Semarang, Evani Jesslyn. Dia terpilih untuk mewakili kawasan Asia dalam Daniel Setyadi (Tegal) sebuah kompetisi perkopian tingkat dunia. Ia meraih dua penghargaan dalam Feri Wibowo (Cirebon) kompetisi internasional Barista and Farmer Coffee Talent Show 2016 di Brasil Editor : awal hingga pertengahan Mei lalu. William Tanujaya Baca kisahnya dari seseorang yang merasa sakit jika minum kopi bisa menjadi Manager Marketing: seorang barista yang berprestasi internasional. Bahkan ia rela meninggalkan Ruschka Trisnadi pekerjaan mapannya sebagai auditor di Amerika Serikat untuk mendalami masalah kopi ini. Administrasi dan Keuangan : Dewi Natalia Marga Wijaya Kemudian kami juga menurunkan kisah Monica Carolina (Nixia), seorang gamer remaja profesional.
    [Show full text]