Recommended Food in Penang
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Pemberdayaan Usaha Jajanan Pasar Guna Peningkatan Industri Kecil Menengah Di Sidoarjo
Versi online / URL : Volume 14, Mei 2017 PEMBERDAYAAN USAHA JAJANAN PASAR GUNA PENINGKATAN INDUSTRI KECIL MENENGAH DI SIDOARJO Ribangun bamban Jakaria1, Arief Wisaksono2, Cylen setyo rini3 Univeritas muhammadiyah sidoarjo [email protected] ABSTRAK Jajanan pasar yang banyak diperdagangkan di warung-warung, pasar hingga sentra-sentra kuliner wilayah kecamatan Porong Sidoarjo dan sekitarnya adalah hasil produksi yang dikelola oleh usaha-usaha mikro yang tersebar di beberapa tempat di wilayah Kecamatan Porong sendiri, diantaranya adalah usaha mikro “jajanan mbak Anis” yang memproduksi kue-kue basah maupun kering yang tidak hanya melayani permintaan dari perorangan tetapi juga melayani warung dan pemesanan dalam hal ini sebagai mitra 1. Sedangkan mitra 2 adalah kelompok pedagang keliling, yang melakukan penjualan jajanan berupa kue basah dan kering. Permasalahan mitra 1 adalah produksi jajanan berupa kue kering maupun basah, dengan proses pengerjaan masih dilakukan secara manual terutama dalam memotong wortel sebagai bahan baku isi kue pastel. Permasalahan yang dialami oleh ‘kelompok pedagang jajan keliling’ sebagai mitra 2 adalah display tempat jajanan kurang menarik. Dari permasalahan kedua mitra tersebut maka solusi yang diberikan pada mitra 1 adalah, membuatkan alat pemotong wortel dalam bentuk dadu secara sederhana. Solusi untuk mitra 2 adalah, dengan menyediakan tempat display produk Jajanan yang memadai dan bersih. Dengan memberikan solusi atas permasalahan tersebut maka, akan memberikan dampak pada proses pemotongan wortel yang -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
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. -
Alcohol Policy in Muslim Countries in the Asean Community
ALCOHOL POLICY IN MUSLIM COUNTRIES IN THE ASEAN COMMUNITY 1AKARAWIN SASANAPITAK, 2SUKANLAYA KONGPRADIT, 3JINDA THOMRONGAJARIYAKUL 1,3Department of Local Government, 2Department of Mass Communication, Phranakhon Si Ayutthaya Rajabhat University, Thailand E-mail: [email protected], [email protected], [email protected] Abstract - The objectives of this paper are to study the alcohol policies in Muslim countries in the ASEAN Community and to compare alcohol policies among these countries. This qualitative research is conducted be examining documents concerning the alcohol policies in Muslim countries in the ASEAN Community--i.e., Brunei, Indonesia, and Malaysia. The result of the study indicates that all these countries have a wide range of the alcohol policies including investment policy, import policy, drink age policy, retailing policy, drink-drive policy, advertising policy, and area policy. Keywords - Alcohol policy, Alcohol consumption, ASEAN, Muslim I. INTRODUCTION law called “Shari’ah” is the main law Brunei has implemented for governing the country [1]. Alcohol policy measures have been implemented by Therefore, the result of alcohol consumption in the every country to control alcohol consumption among country is relatively low, about 0.6 liters per person their citizens. They aim to reduce alcohol drinking per year, and most of consumers are men rather than and problems caused by alcohol consumption such as women [2], especially in Chinese-Brunei and tourists. road accidents, health problems, and family violence. Nevertheless, drinking and carrying alcohol in public In particular, Brunei, Indonesia, and Malaysia, the are prohibited. three Muslim countries in the ASEAN Community, Brunei has a specific law for controlling alcohol have quite strict alcohol control policy measures consumption called as "Brunei's alcohol laws" that based on Islamic Law (Shari'ah) which is the the following measures: religious law forming part of the Islamic tradition. -
Booklet Indonesian Culinary Week 2019
The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs -
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 -
Tourism Employments Changes in Indonesia
International Journal of Business, Economics and Law, Vol. 21, Issue 5 (April) ISSN 2289-1552 2020 TOURISM EMPLOYMENTS CHANGES IN INDONESIA Maula Fadhilata Rahmatika M. Pudjihardjo Sasongko ABSTRACT Unemployment and poverty are the main problems in every developing country. One solution used to stimulate job creation and poverty reduction is to develop the tourism sector. With its natural beauty, the tourism sector in Indonesia has been able to develop rapidly in recent years. The development of the tourism sector in Indonesia certainly also affects the structure of the workforce. This research was conducted to determine the effectiveness of employment in the tourism sector and provide policy recommendations by the results of the projected labour needs over the next few years. The method used in this research is a mixed-method to look deeper into the condition of the existing tourism workforce. The results showed that the elasticity of employment absorption in the tourism sector in 2010-2018 was 0.02. Also, the projected labour demand for the tourism sector from 2019-2023 shows a positive trend. The low language and tourism education constraints become one of the problems that cause the tourism sector has not yet developed optimally. Keywords: elasticity, employment changes, tourism, labour demand, Indonesia. INTRODUCTION Policymakers in developing countries have been worked hard on reducing unemployment rate in these recent years. In Indonesia, reducing unemployment rate has been viewed as an annual task and leads to make unemployment as a problematic issue to deal with. Compared to other developing countries in Southeast Asia, Indonesia’s unemployment rate is the highest with Mongolia, Pakistan, and Philippines (Trading Economics, 2017). -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Menu 6.30 P.M
. Heritage Classics Set Lunch 2 - course at S$32* per person 3 - course at S$35* per person with Pear, Cashew Nut and Honey Ginger Dressing Thai-style Chicken Wing Sweet Chili Gastrique Green Mango Slaw with Sous Vide Egg and Somen in Pork Broth with Cincalok Shallot Relish and Fragrant Jasmine Rice with Wok Fried Garlic Maitake Mushroom, Bak Choy and Onsen Tamago with Lychee Ice Cream with Warm Chocolate and Gula Melaka Ice Cream *Prices are subject to service charge and prevailing government taxes Add-on your Favourite Signature Dishes Below Option as Main Butter Poached Half Lobster, Light Mayo and Chives in a Brioche Bun with Truffle Fries Broiled Miso-sake Marinated Black Cod Sarawak Pepper, Persillade Bearnaise and Truffle Fries… Kopi O Ice Cream Pandan Ice Cream Teh Tarik Ice Cream Pier Garden Salad Wok Fried Carrot Cake with Egg Vegetarian Fried Rice Assortment of Seasonal Fresh Fruits *Prices are subject to service charge and prevailing government taxes . (1) Heritage Dim Sum Brunch at The Clifford Pier . Harking back to the vibrant scenes of the landmark's glorious past, The Clifford Pier debuts a Heritage Dim Sum Brunch with Traditional Trolleys and love "Hawkers" stalls. — per adult . — per child (from 6 to 11 years old) Free flowing of Soft Drinks, Chilled Juices and Fullerton Bay Blend of Coffee and Tea Add $10.00* per person Free flowing of House Pour Wines, Sparkling Wines, Beers, Soft Drinks, Chilled Juices and Fullerton Bay Blend of Coffee and Tea Add $50.00* per person Salads Roasted Duck Salad with Fresh Sprouts -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Entree Beverages
Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. -
Signature Emerald All In
SIGNATURE RUBY DIAMO N D MENU UTAMA MENU UTAMA MANIS-MANIS MANJA PERKHIDMATAN MAJLIS Nasi putih / Nasi minyak MENU UTAMA Daging rendang / Daging gulai kawah MENU UTAMA MEJA BERADAP (PERCUMA) Kari ayam kentang / Ayam masak merah Nasi bukhara ‘dom’ (80%) Bubur kacang hijau Nasi beriani / Nasi hujan panas Nasi putih (20%) Cendol ‘jongkong’ Ikan talang masak lemak nenas / Sambal sotong Beriani hujan panas / Nasi bukhara ‘dom’ (80%) Ayam taliwang percik PA system / DJ Ayam goreng berempah 2 jenis kuih Sayur goreng campur Ayam goreng berempah / Ayam masak ‘deng-ge’ Nasi putih (20%) Udang galah bakar Kad kahwin / Digital Daging masak hitam Teh tarik Papadom Daging gulai kawah / Telur masak kurma + kentang Ayam masak ‘deng-ge’ / Ayam goreng berempah Ikan dori masam manis Udang goreng herba Acar rampai / Jelatah / Papadom Daging masak hitam Buah-buahan PEMBUKA SELERA (One time service only) Udang goreng herba Peria goreng herba 300 unit sarung kerusi + riben MANIS-MANIS MANJA Ulaman + sambal belacan Puding mangga Umbut kelapa masak lemak / Peria goreng herba Acar buah Sup cendawan berkrim / Acar rampai / Jelatah / Acar buah Dalca sayur 2 jenis kuih Sup labu berkrim Ikan keli belada / dalca sayur PERKHIDMATAN MAJLIS Papadom Dekorasi meja beradap Teh tarik MANIS-MANIS MANJA Roti pak tam Ikan masin goreng / papadom (PERCUMA) Ulaman + sambal belacan Gubahan buahan (fruit carving) Ulaman + sambal belacan 2 tingkat kek pengantin 2 jenis kuih Pa system / DJ PHOTOGRAFI BUAH-BUAHAN Teh tarik BUAH-BUAHAN Perarakan ais makanan pengantin Kad kahwin / Digital