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Food & Entertainment
Food & Entertainment Food Page 35 fe expose Fuego Lights up KL Skyline Level 23A, The Troika is a hotbed of flavours and fun with Troika Fine Dining presenting Cantaloupe, Claret, Strato and now Fuego. Fuego brings scintillating South American flavours to Kuala Lumpur with flamed, grilled and smoked styles dominating a tantalising menu orchestrated by owners Eddie Chew and Christian Bauer. Elevated views of the floodlit Twin Towers provide a spectacular backdrop to this open-fronted outlet. South America is a continent of many national and regional cuisines and Fuego has selected popular styles and dishes from across the land plus some from neighbouring Mexico and Central America. Diners are encouraged to sample various dishes with sharing plates facilitating the process. Ceviche is available in four ways with barramundi, prawn, snapper and salmon prepared in lime. Grilled watermelon with fried halloumi, pickled tomato and raspberry vinegar is one of the more unique entrées. Enjoy desserts such as banana and salted caramel mini magnum ice cream plus a crunchy cookie and banana cream. Wines and spirits such as rums, tequilas and piscos feature on the beverages list. Like all outlets at Troika, bookings are essential with two seatings at 6pm and 8.30pm. www.troikaskydining.com New Japanese Restaurant at Pullman Bangsar Gohan Japanese Restaurant has just opened in a secluded location on the first floor of the Pullman Kuala Lumpur Bangsar to offer what Chef Hoi claims is traditional Japanese cuisine which, according to him, means serving kaiseki (dégustation) or seasonal dishes. The dynamic young chef trained in Singapore under Chef Hirohashi at Kumo Kaiseki Restaurant and then his passion for authentic Japanese food took him to Japan for two years on-the-job training. -
14346 Inai 2020 E.Docx
International Journal of Innovation, Creativity and Change. www.ijicc.net Volume 14, Issue 3, 2020 The Analysis of Food Symbols in the ‘Serarang’ Ritual of the Melanau Likow Community in Dalat, Sarawak Noor Norazila Inaia, Mohamad Maulana Magimanb*, Norhuda Sallehc , d e f Ahmad Nasir Mohd Yusoff & Mangai Tugau , Septian Aji Permana a,e , Ph.D candidate, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, bSenior Lecturer, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, cSenior Lecturer, Faculty of Humanities, Arts and Heritage, Universiti Malaysia Sabah, Jalan UMS, 88100 Kota Kinabalu, Sabah, Malaysia, d Senior Lecturer, Department of Government And Civilization Studies, Faculty of Human Ecology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,Malaysia, Universitas PGRI Yogyakarta, Indonesia, Email: [email protected]. The Serarang ritual is a form of performance performed in the Melanau Likow community to be presented to Ipok. The presentation consists of symbolic elements based on each type of food served. These symbolic elements are involved with the belief and cosmological system that surround the lives of Melanau Likow. The main focus of this research is to analyse the symbol of food in the Serarang ritual from the viewpoint of non-verbal communication. This research used an ethnographic approach and the researchers also participated in the ritual. The data was collected through an in-depth interview with the main informant, Tama Kaul, and with the other ritual practitioners. The research was conducted in Kampung Medong, Dalat Sarawak. The data analysis found that the food that was delivered to Ipok had its own meaning and could be interpreted through shape, colour, and the way it was presented. -
Point. Click. Eat. Dineinonline.Com
Point. Click. Eat. dineinonline.com 1 Questions & Answers What is Dine-In? What about drinks? We are a service that allows you to get food deliv- We offer a large variety of sodas in cans or 6-packs. ered from Michiana’s best restaurants! Place your We also offer lemonade, iced tea and bottled water. order with our service and we will make arrange- See back cover for a full drink menu. ments for the restaurant to prepare it and for a driver to deliver it! What hours are you open? How do I order? LUNCH Look through the menus in this book, then call us at (574) 675-9999. A friendly order taker will answer MONDAY - FRIDAY 10:00AM - 2:00PM the phone and guide you through the ordering pro- DINNER cess. Alternatively, visit our website to place your order online: www.dineinonline.com MONDAY - THURSDAY 4:00PM - 10:00PM FRIDAY 4:00PM - 10:30PM How much does it cost? SATURDAY 3:00PM - 10:30PM The restaurants ask that you order a minimum of SUNDAY 3:00PM - 9:00PM $10 worth of food. Restaurant food prices are the same as they would be if you picked up the order What restaurants are available? yourself*. We add a minimal delivery fee, which covers your entire order, no matter how big or Aladdin’s Eatery ..................................................................4 small. Menus and prices are subject to change at Barnaby’s Pizza .................................................................61 any time. To view the most up-to-date menus, visit Beef ‘O’ Brady’s ................................................................14 our website. Between -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Folate Content and Availability in Malaysian Cooked Foods
Mal J Nutr 18(3): 383Folate - 391, Content 2012 and Availability in Malaysian Cooked Foods Folate Content and Availability in Malaysian Cooked Foods Chew SC1, Khor GL2 & Loh SP1,3* 1 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2 Department of Nutrition and Dietetics, Faculty of Medicine and Health, International Medical University, 57000 Kuala Lumpur, Malaysia 3 Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia ABSTRACT Introduction: Data on folate availability of Malaysian cooked foods would be useful for estimation of dietary folate intake; however such information is scarce. Methods: A total of 53 samples of frequently consumed foods in Malaysia were selected from the Nutrient Composition of Malaysian Foods. Folate content was determined using HPLC method hyphenated with a stainless steel C18 column and ultraviolet detector ( = 280 nm). The index of folate availability was defined as the proportion of folate identified as monoglutamyl derivatives from the total folate content. Results: Total folate content of different food samples varied from 30-95 µg/100g fresh weight. Among rice-based dishes, the highest and the lowest total folate was in coconut milk rice (nasi lemak) and ghee rice (nasi minyak), respectively. In noodle dishes, fried rice noodle (kuey teow goreng) and curry noodle (mee kari) had the highest folate contents. The highest index of folate availability was in a flat rice noodle dish (kuey teow bandung) (12.13%), while the lowest was in a festival cake (kuih bakul) (0.13%). Folate content was found to be negatively related to its availability. -
Senarai Kilang Dan Pembuat Makanan Yang Telah Mendapat Sijil Halal
SENARAI KILANG DAN PEMBUAT MAKANAN YANG TELAH MENDAPAT SIJIL HALAL DAERAH NO KILANG / PEMBUAT MAKANAN Belait 1. Ferre Cake House Block 4B, 100:5 Kompleks Perindusterian Jalan Setia Diraja, Kuala Belait. Negara Brunei Darussalam No Senarai 1 ponge Cake 2 ed Bean B skuit 3 ed Bean Mini Bun 4 utter Mini Bun 5 uger Bun 6 ot Dog Bun 7 ta Bread 8 offee Meal Bread 9 andwich Loaf 10 Keropok Lekor 11 urry Puff Pastry 12 Curry Puff Filling 13 onut 14 oty B oy/ R oti Boy 15 Noty Boy/ Roti Boy Topping 16 eropok Lekor kering 17 os K eropok Lekor 18 heese Bun Jumlah Produk : 18 2. Perusahaan Shida Dan Keluarga Block 4, B2 Light Industry, Kuala Belait KA 1931 Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kolo Mee 3 Kuew Tiau 4 Tauhu Jumlah Produk : 4 Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 1 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 3. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4 No B6 Kompleks Perindustrian Pekan Belait,Kuala Belait Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kuew Teow 3 Kolo Mee Jumlah Produk : 3 4. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4B No 6 Tingkat Bawah,Kompleks Perindustrian Pekan Belait,Kuala Belait, Negara Brunei Darussalam No Senarai 1 Karipap Ayam 2 Karipap Daging 3 Karipap Sayur 4 Popia Ayam 5 Popia Daging 6 Popia Sayur 7 Samosa Ayam 8 Samosa Daging 9 Samosa Sayur 10 Onde Onde 11 Pulut Panggang Udang 12 Pulut Panggang Daging 13 Kelupis Kosong Jumlah Produk : 13 Brunei-Muara Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 2 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 1. -
Mypintu M Y E B O O K
Malaysian Recipes mypintu M y E b o o k CONTENT Popular Street-Food Dishes PENANG PAGE 1: MASALA VADAI (INDIAN) PAGE 4: ROTI JALA (INDIAN) PAGE 6: POORI (INDIAN) PAGE 7: CHAR KWAY TEOW (CHINESE) PAGE 9: NASI LEMAK (MALAY) PAGE 13 COKODOK (MALAY) M y E b o o k P a g e 1 M y E b o o k Dhall Curry Nasi Lemak M y E b o o k P a g e 2 M y E b o o k Masala Vadai INGREDIENTS 250 g Aussie dhal (or chana dhal) 3 medium-sized onions 2 dried chillies or 1 tsp chilli powder 3 green chillies small pieces of curry leaves 1 t s p s a l t 1 tsp cumin powder oil for frying METHOD M y E b o o k P a g e 3 M y E b o o k wash and soak the dhal in water for about 4 hours wash and soak the chilies for about 20 minutes blend chillies until you obtain a fine paste Rinse and drain the soak dhal blend the dhal (3/4) and chillies (reserve a 1/4) Allow batter to rest Add skinned onions and cut into pieces after half and third pieces remove its stalks and slice green chillies cross- wise remove its seeds pick the curry leaves from stalks and reserve the l e a v e s thoroughly mix the ground dhal and chilli mixture (with remaining 1/4 dhal), shredded onions, sliced green chillies, cumin seeds, curry leaves and salt use 2 tbs of the patty (not too wet) to keep shape, if too wet the mixture would not keep its shape so add a tsp of flour or if too dry the patty will crack, and press with palm of hands to form a ball roll each ball over the flour and flatten to form a p a t t y fry the patty balls inn hot oil till golden brown M y E b o o k P a g e 4 M y E b o o k R o t i J a l a ingredients: 600 g flour 1/2 tbs salt 6 e g g s 100 ml coconut milk (from 1/2 coconut) 850 ml water O i l Paper tissue for oiling pan yellow colouring M y E b o o k P a g e 5 M y E b o o k Roti Jala Batter: Sieve the flour into a mixing bowl A d d s a l t Add some yellow colouring into the mix Stir all the eggs one at a time into the flour m i x e r Add coconut milk gradually and stir to a smooth thick paste Add water a little at a time and stir well Test. -
Thai Food in Malaysia: Diagnosing Restaurant Operators’ and Patrons Acceptance Levels
International Journal of Business and Management www.ccsenet.org/ijbm Thai Food in Malaysia: Diagnosing Restaurant Operators’ and Patrons Acceptance Levels Nurul Aishah @ N Zakaria (Corresponding author) Faculty of Hotel and Tourism Management University Technology of MARA, P.Pinang, Malaysia E-mail: [email protected] Mohd Salehuddin Mohd Zahari Faculty of Hotel and Tourism Management University Technology of MARA, Shah Alam, Selangor, Malaysia E-mail: [email protected] Zulhan Othman Faculty of Hotel and Tourism Management University Technology of MARA, Shah Alam, Selangor, Malaysia E-mail: [email protected] Syuhirdy Mat Noor Faculty of Hotel and Tourism Management University Technology of MARA, Shah Alam, Selangor, Malaysia E-mail: [email protected] Mohd Zain Kutut Faculty of Hotel and Tourism Management University Technology of MARA, Shah Alam, Selangor, Malaysia E-mail: [email protected] Abstract This empirical study investigates the extent that the Malaysian restaurant operators and customers accept the Thai food. Any changes in customers’ eating patterns of the local cuisines are also evaluated. Restaurant operators and customers in three Malaysia northern states (Perlis, Kedah and Penang) were selected as a sample. Both restaurant operators and customers saw a trend towards Thai foods which are becoming well accepted in this country. Nevertheless, the popularity of Thai food is not to the extent of outshining the local food. Thai foods were found to be not consumed everyday by the local people, but rather as an option or alternative or as part of leisure dining. Another remarkable finding is that respondents seemed to agree that Thai food is internationally popular than the Malaysian food. -
New Project 1614031658
Malaysian Recipes By Chef Khalid Mypintu Plate POPULAR STREET-FOOD DISHES PENANG CONTENT: INDIAN 1 MASALA VADE (PAGE 4) 2 ROTI JALA (PAGE 6) 3 POORI (PAGE 9) CHINESE 4 CHAR KWAY TEOW ' (PAGE 10) 5 PENANG ASAM LAKSA (PAGE 12) MALAY 6 RENDANG CHICKEN (PAGE 14) 7 NASI LEMAK (PAGE 16) 8 FRIED KANGKONG (PAGE 19) 9 COKODOK 'BANANA PATTIES' (PAGE 20) P a g e 1 . Dhall Curry Nasi Lemak P a g e 2 PENANG STREET-FOOD GALORE P a g e 3 1 MASALAVADAI Ingredients 250 g Aussie dhal (or chana dhal) 3 medium-sized onions 2 dried chillies or 1 tsp chilli powder 3 green chillies small pieces of curry leaves 1 tsp salt 1 tsp cumin powder oil for frying P a g e 4 Method 1. Wash and soak the dhal in water for about 4 hours but much less wirh chana dhal(Indian) Wash and soak the chilies for about 20 minutes 2. Blend chillies until you obtain a fine paste 3. Rinse and drain the soak dhal 4. Blend the dhal (3/4) and chillies (reserve a 1/4) 5. Allow batter to rest 6. Add skinned onions and cut into pieces after half and third pieces Remove its stalks and slice green chillies cross-wise remove its seeds 7. Pick the curry leaves from stalks and reserve the leaves 8. Thoroughly mix the ground dhal and chilli mixture (with remaining 1/4 dhal), shredded onions, sliced green chillies, cumin seeds, curry leaves and salt 9. Use 2 tbs of the patty (not too wet) to keep shape, if too wet the mixture would not keep its shape so add a tsp of flour or if too dry the patty will crack, and press with palm of hands to form a ball roll each ball over the flour and flatten to form a patty 10. -
Kategori Pangan
BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA PERATURAN BADAN PENGAWAS OBAT DAN MAKANAN NOMOR 34 TAHUN 2019 TENTANG KATEGORI PANGAN DENGAN RAHMAT TUHAN YANG MAHA ESA KEPALA BADAN PENGAWAS OBAT DAN MAKANAN, Menimbang : a. bahwa kategori pangan merupakan kriteria yang menjadi dasar dalam penetapan standar dan/atau persyaratan keamanan, mutu, dan gizi pangan; b. bahwa standar dan/atau persyaratan keamanan, mutu, dan gizi pangan diperlukan untuk pengawasan pangan; c. bahwa kategori pangan sebagaimana telah diatur dalam Peraturan Kepala Badan Pengawas Obat dan Makanan Nomor 21 Tahun 2016 tentang Kategori Pangan sudah tidak sesuai dengan kebutuhan hukum serta perkembangan ilmu pengetahuan, teknologi, dan inovasi di bidang pangan sehingga perlu diganti; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, dan huruf c perlu menetapkan Peraturan Badan Pengawas Obat dan Makanan tentang Kategori Pangan; Mengingat : 1. Undang-Undang Nomor 18 Tahun 2012 tentang Pangan (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 227, Tambahan Lembaran Negara Republik -2- Indonesia Nomor 5360); 2. Peraturan Pemerintah Nomor 69 Tahun 1999 tentang Label dan Iklan pangan (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 131, Tambahan Lembaran Negara Republik Indonesia Nomor 3867); 3. Peraturan Pemerintah Nomor 28 Tahun 2004 tentang Keamanan, Mutu, dan Gizi Pangan (Lembaran Negara Republik Indonesia Tahun 2004 Nomor 107, Tambahan Lembaran Negara Republik Indonesia Nomor 4244); 4. Peraturan Presiden Nomor 80 Tahun 2017 tentang Badan Pengawas Obat dan Makanan (Lembaran Negara Republik Indonesia Tahun 2017 Nomor 180); 5. Peraturan Kepala Badan Pengawas Obat dan Makanan Nomor 26 Tahun 2017 tentang Organisasi dan Tata Kerja Badan Pengawas Obat dan Makanan (Berita Negara Republik Indonesia Tahun 2017 Nomor 1745); 6. -
We've Got You. Select an All Inclusive Meal from One of Our Lunch Specials
Malaya offers various flavors from Southeast Asia and highlights the diverse cultural influences of its dynamic cuisine flavors. Our culinary take highlights the melting pot flavors of Malaysia, Singapore, Thailand, Vietnam, India and their surrounding neighbors. We welcome you to experience our homage to this symphony of flavors today! FAST-LAH In a hurry? We’ve got you. Select an all inclusive meal from one of our lunch specials below. Roti Jala - A traditional turmeric crepe served with panang curry. 7 Roti Canai - Griddled flatbread served with panang curry .(Vegetarian Option Available) 7 “Hainanese” Chicken Rice - Poached Chicken Breast, “Hainanese” Rice, Ginger Scallion Sauce and Chili Lime Vinaigrette. 15 Fried Rice - Fried rice served with satay. 15 16 Nasi Lemak - Coconut rice with Sambal, fried peanuts, fried anchovies, cucumbers, and hard boiled eggs. 15 16 Red ‘Panang’ Curry - A red curry with peanuts, paprika, and vegetables. Served with White Rice. 15 16 17 Green Curry - Lemongrass, thai basil curry and vegetables. Served with White Rice. 14 15 16 17 Braised “Rendang” - Cinnamon, Clove, Kaffir Lime Leaf, Coconut. Served with White Rice. 15 16 18 Garlic Noodles - Egg noodles with garlic and scallions 14 15 16 17 Black Pepper Beef - Wok fried black pepper beef . Served with White Rice. 16 Mongolian Beef - Onion and gailan wok fried beef in a sweet and tangy sauce. Served with White Rice. 16 Banana Leaf Grilled Fish - Daily Catch, Lemongrass, Chili, Galangal. Market Price. “Asam Pedas” Daily Catch - Sour and spicy stew. Served with White Rice. Market Price. (Vegetarian Option Available 15) Cauliflower “Sodhi” - Potatoes, Turmeric, Coconut Curry Served with White Rice. -
SENARAI RESTORAN DAN KEDAI MAKAN YANG TELAH MENDAPAT SIJIL HALAL Kemaskini Data : 07.02.2017
SENARAI RESTORAN DAN KEDAI MAKAN YANG TELAH MENDAPAT SIJIL HALAL Kemaskini Data : 07.02.2017 DAERAH RESTORAN / KEDAI MAKAN Belait 1 ADIANN RESTORAN & CATERING SERVICES Tarikh Mansuh Catatan Cawangan : - 17/12/2017 Gerai No. 05, Jalan Bunga Simpur, Kuala Belait, Negara Brunei Darussalam. 2 ALBAASITHU RASA RESTAURANT & CATERING Tarikh Mansuh Catatan SERVICES 13/2/2018 Cawangan : - Lot 7563, Unit 12B, Block B, Jalan Pandan Enam, Kuala Belait, Negara Brunei Darussalam. 3 ALL SEASONS RESTAURANT Tarikh Mansuh Catatan Cawangan : - 18/12/2018 Unit No. F5 & F6, Sentral Shopping Centre, Jalan Seri Maharaja, Kampung Mumong 'A' KA1531, Negara Brunei Darussalam 4 AL-MALABAR RESTAURANT Tarikh Mansuh Catatan Cawangan : Jalan Pandan 4, Belait 17/12/2017 Unit No. 14, Bangunan Haji Hassan bin Haji Abd Ghani & Anak-Anak, Pandan 4, Kuala Belait, Negara Brunei Darussalam. 5 AL-MALABAR RESTAURANT Tarikh Mansuh Catatan Cawangan : Jalan Pandan 7, Belait 17/12/2017 (P/P) A4. Lot. 7268, Jalan Pandan 7, Kuala Belait, Negara Brunei Darussalam. 6 AL-MALABAR RESTAURANT Tarikh Mansuh Catatan Cawangan : Mukim Liang, Belait 17/12/2017 Lot. 2061, B-3, Ground Floor, Kampong Gana, Mukim Liang, Daerah Belait, Negara Brunei Darussalam. 7 AMEY & MIMI'S RESTAURANT & CATERING SERVICES Tarikh Mansuh Catatan Cawangan : - 17/9/2017 Lot 4005,Jalan Setia Negara, Negara Brunei Darussalam 8 AMIRA SDN BHD Tarikh Mansuh Catatan Cawangan : - 19/8/2018 Lot 4838, No 188 D, No 4, Kampong Sungai Bakong, Lumut, Negara Brunei Darussalam Hak Cipta Terpelihara Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam Page 1 of 175 DAERAH RESTORAN / KEDAI MAKAN 9 ANISA RESTAURANT& CATERING Tarikh Mansuh Catatan Cawangan : - 9/4/2017 Lot 4486 , No.2 Simpang 131, Jalan Pantai, Sungai Liang, Kuala Belait, Negara Brunei Darussalam 10 ANJUNG WARISAN RESTAURANT & CAFÉ Tarikh Mansuh Catatan Cawangan : - 14/11/2017 Lot 7065, Block B, Unit No.