Nasi Bungkus Menu Januari
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6701 Busaba A3menu 02 Mar18 AW.Indd
SNACKS VEG & VEGAN Perfect for nibbling, while you decide what else to eat! Prawn crackers 2.95 Edamame 4.50 A selection of fresh and delicious Thai dishes, suitable for either Thai style crackers with sweet with sea salt flakes vegetarians or vegans. You’ll find more veg and vegan options in chilli sauce or chilli BANGKOK SMALL PLATES & SIDES our small plates and sides section. We highly recommend you try our Thai soyamari, which is a delicious vegan alternative to our signature favourite small plate. Small, tasty bites, inspired by the street food of Bangkok. Mix and match with our larger dishes to create an all-important balance of flavours and textures, perfect for sharing! Chicken satay 6.50 Thai calamari 7.95 Matchstick chicken 5.50 Chinese broccoli 4.95 Sriracha ho fun noodle 10.95 Tofu and spinach stir-fry 8.95 succulent, marinated chicken our signature wok tossed marinated crispy fried with shiitake mushroom in sweet wok-fried mushroom, red pepper, egg tofu, yellow bean, baby thigh, char-grilled and topped calamari in ginger and green chicken wings soy and garlic sauce baby spinach and flat rice noodle spinach and fresh chilli topped with peanut satay sauce peppercorn sauce seasoned with sweet chilli, soy with crispy shallot WELCOME TO BUSABA! Asian slaw 3.95 Som tam salad 4.95 and ginger sauce Avocado and hot Thai mint Thai soyamari 7.95 fresh, crunchy mix of carrot, green papaya, dried shrimp, Pad Thai jay 8.95 our signature dish now fully vegan cabbage and sesame, bursting peanut, cherry tomato, Green curry jay 11.50 tenderstem broccoli, courgette, Busaba is modern Bangkok eating, bringing you the style, super salad 6.50 friendly - wok tossed soya in ginger with flavour lime green curry infused with French bean and tofu with pad flavours and buzz of what’s happening in Bangkok right now. -
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. -
Nasi Kandar’ Eating Patterns Among Patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R
International Food Research Journal 20(4): 1789-1797 (2013) Journal homepage: http://www.ifrj.upm.edu.my A comparative study of ‘nasi kandar’ eating patterns among patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R. and 2Wan Nadiah, W.A. 1School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan 2School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang Article history Abstract Received: 11 January 2013 ‘Nasi kandar’ is defined as boiled white rice placed inside a wooden basket and carried on Received in revised form: the shoulder using a pole. The rice is served with a variety of pairing dishes that are usually 31 January 2013 fried, curried or boiled. The tradition of carrying rice and pairing dishes on the shoulder began Accepted: 4 February 2013 to die out in the 20th century as seller resorted to a more conventional way of selling ‘nasi kandar’. The ‘nasi kandar’ business in Malaysia has evolved from being sold as a street food Keywords into a multi-million dollar franchise business rivalling the fast food business. It is available 24 hours and enjoyed by Malaysians from all walks of life. This study aims to compare ‘nasi ‘Nasi kandar’ kandar’ eating pattern among patrons in the Klang Valley and Penang. Three hundred sets of Eating patterns questionnaires were answered and collected. Data from the questionnaires were analyzed in Pairing dishes PASW 18.0 using descriptive statistics and chi-square test for association. Klang Valley patrons (72%) would consume ‘nasi kandar’ once a week. -
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. -
Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken. -
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 -
NO/TGL PAGI SIANG SORE 1 Tgl:1,11,21
Lampiran 4 Siklus Menu Siklus Makan Pasien 10+1 hari NO/TGL PAGI SIANG SORE 1 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Ayam Bakar Kecap Lele bb Mangut Tgl:1,11,21 Ceplok/Terik Peyek Teri Nasi Gadon Daging Ayam Tempe Bacem Giling Ace Soun Buncis Sayur Asem Jakarta Tahu Isi Kukus Wortel (kc. Tanah, Sayur Bobor Bayam Baso Kuah kc.panjang, labu, Labu Tahu Kecap Wortel, daun tangkil) 2 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Bola-bola Daging Rendang Ati Tgl:2,12,22 Dadar/Daging Giling Ayam/Ayam Teriyaki Sate Sosis (Sosis, Telur Rebus Capcay Sawi timun, tomat) Tahu Goreng Hijau, Sawi Putih, Pepes Tahu (Tahu dan Soto Ayam (Soun, Bunga Kol, Kemangi) kol, toge) Wortel, Sosis Sup (Buncis, wortel, Goreng kentang, kol) Tempe bb Santan 3 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Daging Semur Rolade Telur bb Tgl:3,13,23 Teriyaki Bakwan Teri Basah Saus Tumis Kacang Opor Tahu Ayam Goreng Panjang, Wortel Sup (oyong, soun, Tempe Kecap Baso Kuah wortel) Soto Bandung Tempe Goreng (lobak, soun, daging) 4 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Opor Ayam Pepes Ikan Kembung Daging Giling Tgl:4,14,24 Tumis Labu Ayam bb Ruak Fantasi Wortel Tahu Bacem Rolade Telur Udang Saus Sayur Asem Jakarta Tahu bb Kecap Tomat/ Abon (kc. Tanah, Sup Makaroni Tahu Kuah kc.panjang, labu, (wortel,buncis, Wortel, daun tangkil) makaroni) 5 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Ayam bb Kemangi Lele Goreng Tgl:5,15,25 Kecap Pepes Teri Daging bb kelem Kuah Soto Ayam bb Bali Tempe bb Kuning Telur Rebus Sayur Bening (bayam, Sayur Lodeh (labu, Kulit Pangsit labu, jagung pipil) kc. -
Juadah Kampung Menu
JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments -
Maggi Goreng / Mee Goreng / Indo
Mamak Mia Location & Competitor Details Developer Sime Darby The first shop facing main road. 1,000,000 cars monthly Opposite Columbia Hospital Next to Dominos Pizza Next to 99 Speedmart More than 100,000 populations In Bandar Bukit Raja, Klang (Mukim) Only 1 competitor smaller mamak nearby. Mamak Mia Shop Details Selling Tom Yam Seafood, Chicken Chop, Burger Besar, Spaghetti, Nasi Lemak, Ayam Berempah, Roti Canai, Thosai, Murtabak, Maggie Goreng, Nasi Goreng, Ayam Goreng Panas, Snacks, Ice Blended, Mocktails, Teh Tarik and many more. Located Bandar bukit raja, klang Halal certified by Jakim 50 tables (inside & outside) 40 x 70 Square Feets 8 Staffs (3 chefs, 1 drink maker, 3 servers, 1 dish washer) Mamak Mia Equipment in The Restaurant Everything is new and well maintained 2 x Deep Fryer 1 x Water Boiler. 3 x Stove 2 x Chiller 2 x Freezer 1 x Ventilation 3 x Griddle 2 x Nasi Kandar Bain Marie Mamak Mia Equipment in The Restaurant Everything is new and well maintained 1 x Projector Board 1 x Projector 2 x TV Mamak Mia Staff & Stocks & Supplier & Recipe Training Have Been Properly Conducted to Staffs Staffs have been trained to serve customers Staff have been trained to count stocks Supplier contact will be given Chef have been trained to cook all food & Make drinks Recipe will be given Stocks listing will be given Mamak Mia Social Media Constantly Promoting Our Restaurant on Facebook & Google Facebook Total1,000 likes, 738 comments Google business is ready MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food 15 Jenis Nasi Lemak 1 Jenis Pancake 25 Jenis Roti Canai 13 Jenis Thosai 4 Jenis Murtabak MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food Nasi Goreng Mamak 4 Jenis Nasi Goreng 4 Jenis Nasi Goreng Ayam 4 Jenis Nasi Goreng Ayam 10 Jenis Nasi Goreng Chicken Chop / Marryland / Beef Steak and banyak lagi. -
Pedoman Kriteria Cemaran Pada Pangan Siap Saji Dan Pangan
PEDOMAN KRITERIA CEMARAN PADA PANGAN SIAP SAJI DAN PANGAN INDUSTRI RUMAH TANGGA DIREKTORAT STANDARDISASI PRODUK PANGAN DEPUTI BIDANG PENGAWASAN KEAMANAN PANGAN DAN BAHAN BERBAHAYA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA 2012 Pedoman Kriteria Cemaran pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Jakarta : Direktorat SPP, Deputi III, Badan POM RI, 2012 34 hlm : 15 cm x 21 cm PEDOMAN KRITERIA CEMARAN PADA PANGAN SIAP SAJI DAN PANGAN INDUSTRI RUMAH TANGGA ISBN 978-602-3665-11-2 Hak cipta dilindungi undang-undang. Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku dalam bentuk elektronik, mekanik, fotokopi, rekaman atau cara apapun tanpa izin tertulis sebelumnya dari Badan POM RI. DIREKTORAT STANDARDISASI PRODUK PANGAN DEPUTI BIDANG PENGAWASAN KEAMANAN PANGAN DAN BAHAN BERBAHAYA Diterbitkan oleh Direktorat Standardisasi Produk Pangan, Deputi Bidang Pengawasan BADAN PENGAWAS OBAT DAN MAKANAN Keamanan Pangan dan Bahan Berbahaya, Badan Pengawas Obat dan Makanan RI, Jl. Percetakan Negara No. 23, Jakarta Pusat – 10560. Telepon (62-21) 42875584, REPUBLIK INDONESIA Faksimile (62-21) 42875780, E-mail: [email protected] 2012 TIM PENYUSUN PENGARAH Pedoman Kriteria Cemaran pada Pangan Siap Saji dan DR. Roy A. Sparringa, M.App, Sc. Ir. Tetty H. Sihombing, MP Pangan Industri Rumah Tangga KATA SAMBUTAN KETUA Makanan yang bergizi saja tidak cukup untuk membentuk generasi penerus Ir. Gasilan bangsa yang sehat dan cerdas. Keamanan dari pangan yang dikonsumsi juga perlu diperhatikan karena dampak dari pangan yang tercemar dapat mengakibatkan SEKRETARIS berbagai kerugian seperti food borne diseases, penyebaran penyakit menular, keracunan, dan lain-lain. Pratiwi Yuniarti M., STP Berkembangnya berbagai aneka Pangan Jajanan Anak Sekolah (PJAS) NARA SUMBER dapat meliputi Pangan Siap Saji (PSS) dan Pangan Industri Rumah Tangga (PIRT). -
Ayam Bakar Ala Mamah
Ayam Bakar Ala Mamah ~ Nurarfiy ~ Maafkan fotonya kurang menarik tp ini rasanya dijamin mantap Sebelum ke foto ternyata dah di serbu duluan jdnya begini remas.nu ~ Info Selengkapnya ~ Page 1 of 4 Bahan-bahan 1 ekor ayam Bumbu halus: 10 butir bawang putih 10 butir kemiri 3 sdm ketumbar 2 ruas lengkuas 2 ruas jahe 5 lembar daun salam 2 btg sereh opsional Garam opsional Penyedap rasa 1/2 sdt Lada bubuk 1 buah Jeruk nipis Bumbu bakar : 5 sendok margarine 1 sdm minyak opsional Kecap Bubum sambal kecap: 5 Cabai rawit merah 5 cabai rawit hijau 1 buah Tomat kecil 2 sdm bawang goreng/ 3 butir bawang merah mentah 1 butir jeruk limau remas.nu Page 2 of 4 Langkah-langkah pembuatan Haluskan bumbu kecuali sereh dan salam. Jeruk nipis untuk marinasi agar tidak amis Rendam ayam didalam bumbu halus selama minimal 2 jam (kl sy dibuat sesuai kebutuhan jika untuk makan pagi dibuat dr malam masukan kulkas tutup rapat pagi" Tinggal bakar diatas teplon) Setelah direndam ungkep ayam didalam kukusan selama 1 jam diatas api sedang cenderung kecil(jangan trlalu kecil juga yaa )masukan semua bumbu yg tadi untuk berendam Setelah menunggu matang, siapkan bumbu untuk membakar... Panaskan margarine lalu campur minyak dan kecap (kecap agak banyak jika suka ayam bakar seperti ayam bakar kalasan) Angkat ayam yg sudah matang (jika sudah mengering bumbu diatas ayam maka sudah matang) rendam di bumbu bakar selama 15 menit sambil menunggu siapkan arang atau bakar diatas teplon Sambal kecap : Iris semua bahan campur jadi satu sisihkan (biar sambal menyatu rasanya) Bakar ayam dan sajikan bersama sambal kecap Selamat mencobaaa ☺ remas.nu Page 3 of 4 Resep lain dari Nurarfiy Sambal bawang Rujak buaah suegeeerr ger Kluban ciput (urab tutut) Ayam geprek sambal mentah remas.nu Page 4 of 4. -
Annual Report 2018
INNOVATING A CONVENIENT LIFESTYLE 2018 KAWAN Food Berhad Annual Report 640445-V (Incorporated in Malaysia) KAWAN Food Berhad 640445-V KAWAN Annual Report 2018 KAWAN Food Berhad 603 3099 1188 640445-V (Incorporated in Malaysia) 603 3099 1028 Lot 129351 Jalan Sungai Pinang 4/19 Taman Perindustrian Pulau Indah [email protected] Selangor Halal Hub, Fasa 2c 42920 Pulau Indah Selangor Darul Ehsan Malaysia www.kawanfood.com Vision Mission To be the leading international company that provides • To enrich people’s lives through consistent delivery products which create values and enhance lifestyle of of high quality, safe and convenient food. our customers. • To be the leader in developing our new innovation with advance technology. • To create values in a sustainable way to our stakeholders and contribute to economic, social and environmental developments. Values Responsibility Teamwork Integrity Discipline Innovative We take ownership We work together as We are committed to We are dedicated and We embrace new and responsibility of a team to achieve our be fair & honest in committed to achieve ideas and constantly our results. mission by having all our dealings and higher efficiency and changing to meet open communication, adhere to the highest effectiveness. customers’ needs. mutual respect and ethical standards. sharing of knowledge. INSIDE THIS REPORT Notice of Annual General Meeting 2 Corporate Governance Overview Statement 54 Corporate Information 6 Audit Committee Report 68 At a Glance 8 Additional Compliance Information pursuant to the