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THE LATEST NEWS, GOSSIP AND INSIDE SCOOP ISSUE INDONESIA POST #19 In the mood RON GASTROBAR INDONESIA OPENING for wine? Ask for our SOON IN LAREN! wine menu! Hot news! The newest member of the Ron Gastrobar Indonesia family will open it’s doors in the spring of 2020, on the Brink in the middle of the beautiful historic center of MOOIE BOULES Laren. Just like at Ron Gastrobar Indonesia in Ouderkerk a/d Have you heard of Mooie Boules? We’ve opened up two new concepts CHEFS WANTED Amstel, Agus serves authentic Indonesian dishes with a in collaboration with Deliveroo: Pita Pita Pita and Warung Indo. We are looking for chefs for our sister Ron modern twist, the tastiest Indo streetfoods and of course the Enjoy a game of Pétanque (jeu de boules) and try some of our famous Ron Gastrobar rice tables! Gastrobar Indonesia ‘Laren’. delicious Mediterranean pita’s, salads or Indonesian specialties. You Fancy a can also order at home! For more information: www.mooieboules. See you in Laren! Do you have an affinity with Indonesian cuisine cocktail? Ask for our and do you want to work in the newest hotspot cocktailmenu! "YOU CANNOT MAKE AN OMELETTE FOLLOW US in Laren? Then we are looking for you! WITHOUT BREAKING EGGS" You can apply to : www.joinronblaauw.nl Dear guest, together with my fantastic team, Facebook we only want one thing: to give our guests www.facebook.com INDO STREET FOOD 8,50 PER SNACK a nice culinary lunch or dinner. Of course /RonGastrobars sometimes something go wrong in all the hectic times of a restaurant. We always want to solve this in order to let you leave the Instagram restaurant with a smile. @RonGastrobarIndonesia MARTABAK UDANG BALI PANGSIT GORENG TEMPEH MENDOAN TACO AYAM Crispy Indonesian Panfried tempeh in tem- Still not entirely happy? Streetfood from Sumatra Grilled prawn with sam- Twitter bal mata pangsit with pork and pura with ketjap sauce BESISIT BALI Let us know directly or mail to: with chicken, egg and Taco with Balinese @RonGastrobar spicy ginger sauce [email protected] vegetables chicken, Bangkok spread and kentjoer coconut I still learn from mistakes and positive #rongastrobarindonesia mayonnaise reactions are, of course, also welcome :) #loveyoulongtime #satevoortwee Enjoy, Ron #ronblaauw BATAGOR LOEMPIA BEBEK RISOLES PEPESAN GOELOENG AYAM GORENG Steamed tofu with Loempia with duck, rice Indonesian croquette Spring roll with fish, Marinated and fried prawns and codfish. vermicelli, ketjap sauce with vegetables ragout marinated in boemboe chicken wings with laos DINNER ON LOCATION Peanut sauce, and star anise and fresh peanut sauce pepesan and curry and lemongrass FLAVOUR AMBASSADOR beansprouts and cabbage mayonnaise We also provide INDO LOVING Did you know . dinners or catering on location. RATHER HAVE A SUPRISE OF SEVERAL SNACKS? In addition, our restaurant also is TRY THE BLACKBOX - 2 PERSONS 21,50 OR 4 PERSONS 39,00 available for hired parties with a Our chief Agus has been appointed ambassador delicious lunch or dinner. Email for more than 30 (!) traditional Indonesian for more info: indonesia@ dishes by the Minister of Tourism of Indonesia. rongastrobar.nl Of course we have several of these dishes on the menu, including; Gado Gado, Sate and Soto. COCKTAILS 11,50 Try them all! SAJANG MARTINI KELAPA PEDAS TERBIT DI TEPI PANTAI PINEAPPLE GINGER #loveyoulongtime Espresso Martini with Oro rum, cocos and pineapple Bacardi coco, spicey mango and MOJITO ‘spekkoek’ liqueur and water, orange juice and sambal gingerbeer. Rum, pineapple, ginger syrup and mint leaves WIFI SOCIAL ADDRESS OPENING HOURS vodka username: #loveyoulongtime Amstelzijde 51 7 days a week gastrobar gasten #indolover #ronblaauw 1184 TZ Amstelveen Lunch: 12:00 - 15:00 password: #gastrobar (Ouderkerk a/d Amstel) Dinner: 17:00 - 22:30 gastrobar +31 20 30 52 760 Open your browser [email protected] ON YOUR WAY TO A PARTY OR CONCERT? and click “accept” www.rongastrobarindonesia.nl Let us know! We will make sure you’ll be in front of the line! ;-) ‘RIJSTTAFELS’ MENU 17,50 PER DISH A ‘rijsttafel’ (free translated: rice table) is a table covered with de most delicious Indonesian and Dutch-Indonesian food. Dishes are served in the form of an in-between dish, and are also perfect for sharing! All served in small bowls and usually on a warm plate. At the time Indonesia still was a Dutch colony, people used to show their welth by serving these ‘rijsttafels’. Nowadays this culinary concept brings back lots of loving memories from this period of time where family and friends came together to enjoy dinner, both Chef Agus and Chef Ron share loving memories to the ‘rijsttafel’. DAGING GILING CUMI ASEM PADE SIDE DISHES 6,- Black Angus tartare, lemon leaf mayon- Pan-fried baby squid with gai lan shanks CHEF AGUS - 15 SMALL DISHES naise and puffed rice and sweet and sour sauce of bell pepper NASI GORENG MINIMAL OF TWO PEOPLE 37,50 PP SAMBAL GORENG TELOR UDANG PETEH , Pan fried rice Pan fried shrimps with peteh beans Egg in spicy coconut sauce IKAN DABU BUNTUT HATI ANGSA NASI KUNING and coconut sauce SAJOER LODEH Tartare of yellow fin tuna, Baked foie gras with sweet and sour IKAN KERRIE Vegetables in coconut broth with peteh beans miso and ginger mayonnaise and Yellow coconut rice mushroom, oxtail rendang and a creme Pan fried cod fish in curry sauce TAHOE KETOPRAK emping-soy tapioca of oxtail broth OERAPAN WRAP DAGING RENDANG Bean sprouts and tahoe in ketjap sauce Wrap with steamed vegetables and Slowly cooked Sumatra style beef GADO GADO BEBEK BETUTU spicy coconut zest FAKE TARTARE - 11,- Slow cooked duck leg with balinese BABI KETJAP Vegetables in peanut sauce Tartare of tomato with sauce and oerapan Pork meat in ketjap, star anise ATJAR cocos lemon sauce, puffed rice TUMIS TEMPEH TAHU and ketoembar and spinach Tempeh tahu with ketjap sauce Sweet and sour cucumber salad DAGING LJO SAMBAL GORENG KENTANG IGA BABI BAKAR Beef stew in spicy turmeric sauce Ron’s famous BBQ spare ribs Caramelised crispy potato GADO GADO - 11,- SATE AYAM with sambal sauce SEROENDENG Steamed vegetables with tofu in GASTROBAR CLASSIC LUNCH MENU Saté of chicken thigh with peanut sauce peanut sauce Roasted spicy coconut zest 35,- per person SATE KAMBING PISANG GORENG Saté of goat with ketjap sauce RAWON SOTO Fried banana in palm sugar syrup SOTO - 11,- Slowly cooked beef in kluwak with SERVED WITH NASI GORENG AND NASI PUTIH Dutch-Indonesian spiced chicken broth, ketjap, poached egg, celery and bean X chicken, rice vermicelli, bean sprouts sprouts MINI RICE TABLE CHEF RON - 12 DISHES and a fresh egg X MINIMAL OF TWO PEOPLE, 31,50 PP BABI LAPIS DAGING RENDANG COFFEE OR TEA WITH Slowly cooked Sumatra style beef TAHOE KETOPRAK LAKSA UDANG GALA Slow cooked pork belly with Balinese Bean sprouts and tahoe in ketjap sauce Lobster ravioli with coconut soup, ‘Babi guling’ herbs and foam of Atjar ‘SPEKKOEK’ SATE AYAM cabbage, rice vermicelli and quail egg Saté of chicken thigh with peanut sauce GADO GADO Vegetables in peanut sauce SATE KAMBING DAGING BLADO “ALL YOU CAN EAT Saté of goat with ketjap sauce ATJAR KEPITING LUNAK Slowly cooked beef with a sambal sauce Sweet and sour cucumber salad Soft shell crab, spicy pandan sauce, SAMBAL BUFFET” BABI KETJAP baby spinach and broad beans Get your own bowl of sambal, but be careful... Pork meat in ketjap, star anise SAMBAL GORENG KENTANG OSENG DOMBA KETJAP mild, hot and ‘aaaaah hot!’ and ketoemba Caramelised crispy potato Lamb rib with sweet soy sauce and SAMBAL GORENG TELOR SEROENDENG IKAN IJO LITE sweet and sour vegetables Roasted spicy coconut zest Pan fried fillet of dorade, gai lan, green ESPECIALY FOR TWO Egg in spicy coconut sauce pepper sauce and cream of candlenuts SAJOER LODEH PISANG GORENG and coconut IKAN TAOTJO 42,5 Vegetables in coconut broth with peteh beans Fried banana in palm sugar syrup SKIN FRIED WHOLE SEABASS WITH FERMENTED SATE UDANG BAKAR 15,- SOYABEANS SAUCE AND NASI Grilled shrimps with a sambal-ketjap SERVED WITH NASI GORENG AND NASI PUTIH sauce BBQ SATÉ FROM OUR GRILL 15,- DESSERTS 9,50 PER DISH These saté are served with rice cubes and atjar ketimoen RUJAK PETIS ES KEJU RUJAK TIRAMISU INDO SATÉ AYAM SATÉ MARANGGI SATÉ KAMBING SATÉ BABI LAPIS Grilled pineapple with cu- Cheesecake of lemongrass and Coconut mascarpone, black tea and Roasted saté of Roasted saté of spicy Roasted saté of goat Roasted saté of belly SMOKING To go with cumber, apple and cream of coconut cream with a tapioca of lemon leaf with passion fruit sorbet your coffee or tea chicken thigh with beef with ketjap sauce with ketjap sauce pork with ketjap sauce mango peanut sauce and peanut crumble mango, served with red peper ice cream SATÉ watermelon ice CARAMEL BALLS 6 pieces STRAIGHT FROM ‘IJSJE AAN DE AMSTEL’ KUE DADAR IJO PUDING JERUK . ICE CREAM Indonesian pancake filled with Calamanse mousse on crispy rise, 5,50 coconut, palm sugar and served Enjoy the delicious tradition- with nata de coco and raspberry ice with mango ice cream ‘SATASTING’ 15,- FOR 4 STICKS / 30,- FOR 8 STICKS Sharing and tasting together! THE GRILL ally made ice cream from our cream neighbours on the Amstel! CAN’T CHOOSE BETWEEN ALL THESE DESSERTS? THE BLACKBOX SURPRISE GRAND DESSERT - 12,50 PER PERSON | AGUS WILL MAKE A SELECTION OF THE DESSERTS.
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    in a nutshell November 2012 Peanut trends insight from the Peanut Institute There’s no doubt that peanuts and peanut butter are adored by many Canadians. In fact, research indicates that peanut products are so popular that nine in 10 Canadians reported having peanuts and/or peanut butter in their homes. With many health benefits, lots of flavour and endless cooking possibilities, what’s not to love? Not only are peanut products a Canadian favourite, they’re also a global favourite. Recently, the Peanut Institute held an event at the Culinary Institute of America where details of the common uses of peanuts around the world were highlighted. Below are some unique culinary highlights: • In West Africa, a peanut sauce made with onions, garlic, peanut butter or paste, along with vegetables like carrots, cabbage and cauliflower, is served by itself or with chicken; people (particularly in Mali) also use peanut butter or paste in a meat stew called maafe; in Ghana, spicy peanut butter soup (nkatenkwan) is a favourite, along with peanut candies/ snacks called kuli-kuli; peanut powder is used as a coating for kebabs in Nigeria and Ghana. • In Malawi and eastern Zambia, peanuts go into relishes to accompany nshima – rolled balls of the nshima cornmeal cakes are dipped into the relishes; thick peanut butter sauces in Uganda accent rice and other starchy foods. • Latin America also provides some examples of ethnic peanut applications: in South America, peanuts go into sauces that accent meat dishes, especially rabbit; in Peru peanuts are roasted with chilies and blended with roasted onions, garlic and oil for a sauce to go with boiled potatoes (papas con ocopa, famous in Arequipa).
  • Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan

    Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan

    SALINAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA PERATURAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA NOMOR 25 TAHUN 2017 TENTANG STANDARDISASI MAKANAN JAJANAN ANAK SEKOLAH DENGAN RAHMAT TUHAN YANG MAHA ESA GUBERNUR DAERAH ISTIMEWA YOGYAKARTA, Menimbang : a. bahwa anak sebagai penerus cita-cita perjuangan bangsa, perlu mendapat kesempatan yang seluas-luasnya untuk tumbuh dan berkembang secara optimal, baik fisik, mental maupun sosial; b. bahwa untuk mendukung tumbuh kembang anak secara optimal perlu asupan makanan yang aman, sehat, bergizi dan layak dikonsumsi di lingkungan tumbuh kembangnya; c. bahwa masih ditemukan makanan jajanan anak sekolah yang tercemar bahan berbahaya baik fisik, kimia maupun kandungan mikrobiologi melebihi batas serta bakteri patogen; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, huruf c, dan huruf e perlu menetapkan Peraturan Gubernur tentang Standardisasi Jajanan Makanan Anak Sekolah; Mengingat : 1. Pasal 18 ayat (6) Undang-Undang Dasar Negara Republik Indonesia Tahun 1945; 2. Undang-Undang Nomor 3 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Berita Negara Republik Indonesia Tahun 1950 Nomor 3) sebagaimana telah diubah terakhir dengan Undang-Undang Nomor 9 Tahun 1955 tentang Perubahan Undang-undang Nomor 3 Jo. Nomor 19 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Lembaran Negara Republik Indonesia Tahun 1955 Nomor 43, Tambahan Lembaran Negara Republik Indonesia Nomor 827); 3. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 42, Tambahan Lembaran Negara Republik Indonesia Nomor 3821); 4. Undang-Undang Nomor 36 Tahun 2009 tentang Kesehatan (Lembaran Negara Republik Indonesia Tahun 2009 Nomor 144, Tambahan Lembaran Negara Republik Indonesia Nomor 5063); 5. Undang-Undang Nomor 13 Tahun 2012 tentang Keistimewaan Daerah Istimewa Yogyakarta (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 170, Tambahan Lembaran Negara Republik Indonesia Nomor 5339); 6.
  • Diplomat Weekends, the Envoy in Town Is a Foodie! Keeps Himself Busy in the Kitchen

    Diplomat Weekends, the Envoy in Town Is a Foodie! Keeps Himself Busy in the Kitchen

    Sunday, January 31, 2021 15 Reports by Ailyn Agonia For events and press releases email [email protected] or Ailyn Agonia ASEAN Kaleidoscope Ailyn Agonia call (974) 4000 2222 Ailyn Agonia I love to cook and I love to eat! I love to buy things that I use for cooking. Whenever you are visiting a new place, always try to get the local food. Ambassador Hassan with wife Madame Lita Kadartin Hassan. In his spare time, mostly on THE NEW DIPLOMAT weekends, the envoy IN TOWN IS A FOODIE! keeps himself busy in the kitchen. He THE NEW also loves dining out with his family to try out DIPLOMAT local food IN TOWN IS A Ambassador of Indonesia to Qatar HE Ridwan Hassan cooks nasi goreng. keeping up with the mod- Dubai He described those as- NDONESIA’S ern times.” signments as critical postings newly appoint- A happy family man with for his country and important ed Ambassador three children, throughout for his professional and per- to Qatar HE Rid- our conversation, the Am- sonal growth. Iwan Hassan is not just pas- bassador stressed the impor- “With those experiences sionate about his mission of FOODIE tance of family time. In fact, of being assigned in major representing his country and his wife Madame Lita Kadar- cities and hubs, now I am community but also a self- tin and their children invited here and I am happy because confessed foodie. me to the family lunch as part I can witness the progress In his spare time, most- of my education on authentic and resilience of Qatar,” the ly on weekends, he keeps Indonesian cuisine courtesy envoy remarked.