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COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4 -
Kinilaw Ceviche, Salads & Sides Lunch Boxes Buko Homemade Ice
Delivery & Take Away 12-3pm Tues-Fri - minimum delivery order £50 for Free delivery Softs - All T/A soft drinks are served in reusable glass jars Kinilaw Ceviche, Salads & Sides £1 back on return or bring in to refill! King Prawn - green papaya, achiote oil, chilli, cucumber, onion, rice £8.0 Singin’ the Blues blueberry, rhubarb, cardomom £4.0 Kilawin - sea bream, mango, jalapeno, red pepper, coconut, rice £8.0 Beetroot & apple cold-pressed £4.0 Tuna - kalamansi, sesame, ginger, onion, rice £8.0 Fresh Orange Juice £4.0 Fresh Grapefruit Juice Burrata - pomelo, kalamansi syrup, sourdough toast (v/n/gf) £7.5 Morning Glory - carrot, apple, ginger £4.0 Burnt Eggplant Salad - toasted coconut, hazelnut, £6.0 Gorgeous - passionfruit, raspberry, apple, cranberry £4.0 cherry tomato, apple, beetroot (vg/n/gf) Homemade Lemonade - mint, lemon, kalamansi £4.0 Papaya & Peanut Mani Salad kalamansi StreetWeiss dressing (n) £7.0 Coke/Diet Coke £2.2 Hots - All T/A hot drinks are served in reusable bamboo cups Pork Lumpia Spring Rolls lettuce wraps, achara papaya, Kalamansi £2.5 to buy then bring in to refill! patis dip £6.0 Ukoy Fritters - butternut, carrot, sweet potato, lemongrass syrup (v) £4.5 Flat white/Cappuccino/Latte/Mocha £2.2 Crumbed Halloumi Fingers - tomato chilli jam (v) £6.0 Hot Chocolate £2.0 Korean Sweet Chilli Sauce (v) £1.0 Yorkshire Gold £1.7 Jasmine £2.0 Earl Grey £2.0 Lunch Boxes Gunpowder Supreme £2.0 Osmanthus £2.5 Lechon Kawali pork,fried egg, pineapple salsa on a brioche -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
BATANGAS Business Name Batangas Egg Producers Cooperative (BEPCO) Owner Board Chairman: Ms
CALABARZON MSMEs featured in Pasa-Love episode (FOOD) BATANGAS Business Name Batangas Egg Producers Cooperative (BEPCO) Owner Board Chairman: Ms. Victorino Michael Lescano Representative: Ms. Judit Alday Mangmang Business Address San Jose, Batangas Mobile/Telephone Number 0917 514 5790 One-paragraph Background Main Product/s: Pasteurized and Cultured Egg BEPCO is a group which aspires to help the egg industry, especially in the modernization and uplift of agriculture. BEPCO hopes to achieve a hundred percent utilization of eggs and chicken. Therefore, BEPCO explores on ways to add value to its products which leads to the development of pasteurized eggs, eggs in a bottle (whole egg, egg yolk and egg white), and Korean egg, which used South Korea’s technology in egg preservation. Website/Social Media Links Facebook: https://www.facebook.com/Batangas- Egg-Producers-Cooperative-137605103075662 Website: https://batangasegg.webs.com/ Business Name Magpantay Homemade Candy Owner Ms. Carmela Magpantay Business Address Lipa City, Batangas Mobile/Telephone Number 0915 517 1349 One-paragraph Background Main Product/s: Mazapan, Yema, Pastillas (Candies and Sweets) JoyVonCarl started as a family business which aimed to increase the family income. During the time, Carmela Magpantay was still employed as a factory worker who eventually resigned and focused on the business venture. Now, JoyVonCarl is flourishing its business and caters to candy lovers across the country. Website/Social Media Links Facebook: https://www.facebook.com/mimay.magpantay.39 Business Name Mira’s Turmeric Products Owner Ms. Almira Silva Business Address Lipa City, Batangas Mobile/Telephone Number 0905 4060102 One-paragraph Background Main Product/s: Turmeric and Ginger Tea Mira’s started when the owner attended on various agricultural trainings and honed her advocacy in creating a product which would help the community. -
National City / 619-477-7071
Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top. -
AICCEP Perks up Income in ARMM
BI-MONTHLY PUBLICATION OF ARmm inDUSTRY cluSTER capacity EnhancEMEnt PROJEct (aiccEP) Seaweed JICA, DTI boost ARMM output surges six industry clusters 500% in Tawi- COTABATO CITY palm oil, abaca, coffee, the SME clusters. Tawi farms ---- Japan International and coconut industry The ARMM Indus- Cooperation Agency clusters in conflict areas try Clustering Capacity GROWTH yield and (JICA) is working closely namely Maguindanao, Enhancement Project or output of seaweed seed- with the Department of Lanao del Sur, Basilan, AICCEP is an offshoot lings surged as high as Trade and Industry (DTI) Sulu, and Tawi Tawi as from an earlier technical 500% in two coastal vil- – Autonomous Region model industries where assistance from JICA, the lages of Karaha and Buan in Muslim Mindanao the region can succeed National Industry Clus- in Panglima Sugala town (ARMM) in strengthen- through investments in ter Capacity Enhance- in the island province of ing six model industry technology transfer. ment Project (NICCEP) Tawi-Tawi, according to clusters composed of mi- Stakeholders of the in 2012 that set up and seaweed cluster chair An- cro, small and medium project recently held a supported 24 SME indus- nabel Sahali. enterprises (MSMEs) to monitoring visit to the try clusters nationwide. Although two meth- boost economic growth coconut and palm oil NICCEP on the other ods were recommended in Mindanao. clusters in Maguindanao hand, was the offshoot of as “good aquaculture SEAWEED SNACK. Tawi-Tawi women show off samples of JICA and DTI identi- to discuss further the in- the successful pioneering practices” in the planting a snack food they processed out of dried seaweeds during fied rubber, seaweeds, dustrialization plans for pilot project DICCEP, or of high quality seaweed a training workshop on seaweed value-adding and food processing. -
Lease of Venue with Board and Lodging and Catering Services Relative to the Conduct of Various Activities of the Provincial Health Office
NEGOTIATED PROCUREMENT (LEASE OF REAL PROPERTY AND VENUE ) Standard Form No. SF-GOOD-60 Date: February 17, 2021 Revised on May 24, 2004 RFQ No. MM-2021-02-010 Various Suppliers/Contractors San Jose, Antique/Iloilo City Please quote your lowest price on the item/s listed below, subject to the General Conditions stated herein the shortest time of delivery and submit your quotation duly signed by your representative not later than February 24, 2021 at Room 2, 2nd Floor, Integrated Provincial Health Office, Atabay, San Jose, Antique at 2: 00 o' clock p.m. in the return envelope attached herewith. RIC NOEL A. NACIONGAYO, MD, MPA, FPSMS Provincial Health Officer II/BAC Chairman (Procurement Officer) ITEM BRAND QTY UNIT DESCRIPTION UNIT COST TOTAL ABC/UNIT BID PRICE/UNIT TOTAL BID PRICE NO OFFERED Lease of Venue with Board and Lodging and Catering Services relative to the conduct of Various Activities of the Provincial Health Office Consultative Workshop for Maternal, Newborn, I Child and Oral Health Program on August 6-7, 2021 in San Jose, Antique August 6, 2021 1 13 pax am snacks 100.00 1,300.00 royal bibingka, bottled water 350ml., juice in can 330ml. 2 13 pax lunch 300.00 3,900.00 rice, litson kawali, shrimp sinigang, buttered chicken, apple, juice in can 330ml. 3 13 pax pm snacks 100.00 1,300.00 cheesy spaghetti with toasted bread, bottled water 350ml., juice in can 330ml. 4 13 pax dinner 250.00 3,250.00 rice, grilled fish, beef nilaga, vegetable salad, crema de fruta, orange juice in glass 250ml. -
Wedding Packages
Wedding Packages P899 P1,099 P1,199 Package Inclusion per pax per pax per pax Use of Venue Set-up and Decoration for Reception Skirted Tables and Chairs with Motif Skirted Buffet Table Basic Lights and Sound System LCD Projector with Wide Screen One Night Accommodation for Couple Uniformed Food Attendants Free Flowing Purified Drinking Water Table Centerpieces One Bottle of Wine for Bridal Toast Free Flowing Juice Three-Layed Wedding Cake Bridal Car Discounted Room Rates Additional Offers (For Wedding Guests) (Optional) Double Cabana P1,500 White Wedding Dove or Butterflies (Good for 2 pax with Breakfast) Flower Arrangement Triple Cabana P2,000 Acoustic Band (Good for 3 pax with Breakfast) Fire Dancers Family Room P3,000 Kids Food Station (Good for 5 pax with Breakfast) Photo Booth Additional Bed with Breakfast P500 Lanka Road, Barangay San Manuel +63 917 779 1060 [email protected] The Puerto Princesa City, Palawan, +63 998 975 6567 www.theemeraldplaya.com Emerald Philippines Playa Wedding Packages Number of Dishes Menu Choices P899 P1,099 P1,199 Fish 1 2 2 Meat (Pork, Beef, or Chicken) 2 2 3 Vegetable 1 1 1 Pasta 1 1 Soup 1 1 2 Salad 1 1 1 Dessert 1 2 2 Buffet Menu Soups Chicken Dishes Seafood Dishes Chicken soup Afritada Breaded Fish with Crab and Corn Soup Chicken Bites Tartar Sauce Cream of Chicken Soup Cordon Bleu Fish Fillet with Halaan Soup Chicken Curry Chili Sauce Nido Oriental Soup Hot Wings Fish Sinigang Pumpkin Soup Chicken Inasal Grilled Squid Seafood Chowder Soy Chicken Grilled Fish Seafood Kare Kare Vegetable Dishes Pork -
Schedule of Bid Prices for Invitation to Bid Advertisement No
SCHEDULE OF BID PRICES FOR INVITATION TO BID ADVERTISEMENT NO. MM-2021-001 TOTAL BRAND BID TOTAL BID ITEM QTY. UNIT ARTICLES/SERVICES DESCRIPTION UNIT COST NO. ABC/UNIT OFFERED PRICE/UNIT PRICE Lease of Venue with Board and Lodging and Catering Services relative to the conduct of Various Training Activities of the Provincial Health Office I. Strengthening Maternal and Child Specific Services in the First 1000 Days on April 13-15, 27-29, May 25-27, August 17-19, September 7-9 in San Jose, Antique April 13, 2021 1 50 pax am snacks 100.00 5,000.00 spaghetti w/ toasted bread, bottled water 350ml, juice in can 330ml. 2 50 pax lunch 300.00 15,000.00 rice, chopsuey, fried chicken, menudo, vegetable lumpia, brownies, calamansi juice in glass 250ml. 3 50 pax pm snacks 100.00 5,000.00 special ensaymada, bottled water 350ml., juice in can 330ml. 4 50 pax dinner 250.00 12,500.00 rice, chicken pork adobo, grilled fish, ensaladang talong, apple, bottled water 350ml. 5 16 room Lodging-3 persons in a room (airconditioned w/ 1,500.00 24,000.00 tv, hot and cold bathroom shower) 6 1 room Lodging-2 persons in a room (airconditioned w/ 1,000.00 1,000.00 tv, hot and cold bathroom shower) April 14, 2021 7 50 pax breakfast 250.00 12,500.00 rice, ampalaya w/ egg, chorizo and danggit, ripe papaya, bottled water 350ml. 8 50 pax am snacks 100.00 5,000.00 pancit molo with toasted bread, bottled water 350ml., juice in can 330ml. -
Chera Amlag, Hood Famous Bakeshop
Chera Amlag, Hood Famous Bakeshop Celebrating a one-year anniversary at a brick and mortar bakery is a big deal for a business that started with cheesecake brought to a neighborhood potluck. If you had asked Chera Amlag, owner of Hood Famous Bakeshop in Seattle, if she thought her love of baking would turn into a business, she would have laughed. “I’m not a professionally trained pastry chef, and never wanted to try to be one,” Amlag admits. What she is, instead, is someone very much in love with baking, who is only interested in making desserts that are approachable and comforting, and made with quality ingredients. Mission accomplished. After that fateful potluck, people kept asking for that “hood famous” cheesecake, which convinced Amlag to try and make a go of it for paying customers. She began selling her brilliantly colored creations at popups and bake sales across Seattle, and at dinner parties she and her chef/musician husband, Geo, started hosting, called Food and Sh#t. Soon, people were calling in orders for her unique purple cheesecakes, many of them not knowing their stunning hue came from ube extract and jam Amlag orders from the Philippines. Ube isn’t something most western palates (or eyes) are familiar with, so she got quite a bit of media attention, and her cakes became a nice entry point for conversations about the diversity of Filipino desserts. Amlag also makes cheesecake in flavors like white chocolate guava, champorado, halo halo with homemade haupia, coconut pandan and calamansi mango. She changes her desserts to suit her mood and the season, and is currently making buko pie, calamansi bars, marshmallows, and truly addictive ube cookies, which are tender and intensely buttery — like a mashup of marzipan and shortbread someone colored pastel purple.