MENU ROOFPARK BLACK 2020 HARGA BARU.Cdr
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
EDISI AGUSTUS 2017 #27 Curug Luhur Cibodas, Wana Wisata Baru
EDISI AGUSTUS 2017 #27 r e f e r e n s i w i s a t a & g a y a h i d u p Persembahan Sembilan Desainer di Camperenik From Bandung With Love Sajian Sunda “Ngabaraga” di Aston Braga Hotel & Residence Mengetahui Bandung Masa Lalu, Masa Kini, dan Masa Depan di Bandung Planning Gallery Berenang Sambil BBQ di Aryaduta Bandung Empuknya Nasi Kikil Si Geunyal Curug Luhur Cibodas, Wana Wisata Baru di Kawasan Lembang Hotel UTC Bandung, Pilihan yang Tepat Untuk Menginap www.destinasibandung.co.id 2 Destinasi Bandung Edisi Agustus 2017 www.destinasibandung.co.id D e s t i n a s i B a n d u n g J ALAN-JALAN Penulis : Yogi Pebriansyah Curug Luhur Cibodas, Wana Wisata Baru di Kawasan Lembang awasan wisata di Bandung Utara terutama Tiba di air terjun ini, pengunjung akan di daerah Lembang dan Maribaya memang langsung dimanjakan dengan pemandangan dan K tidak ada habis untuk di jelajahi. Hawa rimbunnya pepohonan yang menutupi Curug yang sejuk dan dinginnya udara merupakan daya tarik tingginya sekitar 20 meter. wisatawan untuk mengunjungi kawasan Lembang Kejernihan air terjun ini benar-benar dan Maribaya. masih terjaga dan bersih karena hulu air di Curug Kini di kawasan Maribaya terdapat objek ini berasal dari Gunung Bukit Tunggul. wisata alam yang masih alami dan belum banyak Bagi pengunjung yang suka selfie dan di kunjungi wisatawan yakni Wana Wisata Curug wefie tidak usah khawatir, karena ada banyak Luhur Cibodas. Lokasinya ada di kawasan timur spot menarik di Curug Luhur Cibodas untuk Lembang, tepatnya di Desa Suntenjaya Kecamatan mengabadikan momen seru. -
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 & -
BAB 3 ANALISA DAN PEMROGRAMAN ARSITEKTUR 3.1. Analisa Dan Program Fungsi Bangunan 3.1.1 Karakteristik Dan Kapasitas Pengguna A
BAB 3 ANALISA DAN PEMROGRAMAN ARSITEKTUR 3.1. Analisa dan Program Fungsi Bangunan 3.1.1 Karakteristik dan Kapasitas Pengguna a. Objek pamer Museum Kuliner khas Jawa Tengah Objek pamer pada bangunan museum kuliner ini, sebagian besar merupakan benda koleksi yang dipamerkan. Benda koleksi museum yang berupa replika kuliner dan peralatan masak tradisional dipajang dan ditampilkan di dalam vitrin3, di dalam pedestal dan dalam bentuk diorama. Benda pameran yang memanfaatkan teknologi maya (virtual) ditampilkan dengan menggunakan alat Virtual Reality, meja hologram, dan layar LED. Jenis-jenis kuliner khas Jawa Tengah yang akan ditampilkan di museum dapat dilihat pada tabel dibawah. Daftar benda / objek yang dipamerkan A Masakan Khas 1 Kota Semarang Lumpia Wingko babat Wedang tahu 2 Kota Surakarta Nasi liwet Serabi 3 Vitrin adalah lemari pajang tempat meletakkan objek koleksi yang akan dipamerkan kepada pengunnjung. 37 Selat solo Nasi Gandul 3 Kota Salatiga Enting-enting gepuk Ronde Gula kacang 4 Kota Magelang Sup senerek Sego megono 5 Kota Pekalongan Kue lumpang Kluban 6 Kota Tegal Sega lengko Es sagwan 7 Kota Purwokerto Tempe mendoan Badeg 8 Kota Purwodadi Nasi Jagung 9 Kab. Banjarnegara Combro kalipalet Buntil Mie Ongklok 10 Kab. Banyumas 38 Gethuk goreng Soto sokaraja 11 Kab. Batang Lontong lamprak 12 Kab. Blora Es Jati Wedan Cemohe 13 Kab. Boyolali Soto Seger Tahu susu 14 Kab. Brebes Telur asin Sate blengok 15 Kab. Cilacap Brekecek Rempeyek Yutuk 16 Kab. Demak Nasi Brongkos 17 Kab. Grobogan Ayam pencok Garang asem Sayur Becek 18 Kab. Jepara Horok-horok 39 Adon-adon coro 19 Kab. Karanganyar Timus Grubi 20 Kab. Kebumen Jipang kacang Sate Ambal 21 Kab. -
Download Article
Advances in Social Science, Education and Humanities Research, volume 259 3rd International Seminar on Tourism (ISOT 2018) The Reinforcement of Women's Role in Baluwarti as Part of Gastronomic Tourism and Cultural Heritage Preservation Erna Sadiarti Budiningtyas Dewi Turgarini Department English Language Catering Industry Management St. Pignatelli English Language Academy Indonesia University of Education Surakarta, Indonesia Bandung, Indonesia [email protected] [email protected] Abstract—Surakarta has the potential of gastronomic I. INTRODUCTION heritage tourism. The diversity of cuisine becomes the power of Cultural heritage is one of the attractions that is able to Surakarta as a tourist attraction. Municipality of Surakarta stated that their Long Term Development Plan for 2005-2025 will bring tourists. One of the cultural heritage is gastronomic develop cultural heritage tourism and traditional values, tourism, which is related to traditional or local food and historical tourism, shopping and culinary tourism that is part of beverage. Gastronomic tourism is interesting because tourists gastronomic tourism. The study was conducted with the aim to do not only enjoy the traditional or local food and beverage, identifying traditional food in Baluwarti along with its historical, but are expected to get deeper value. They can learn about the tradition, and philosophical values. This area is selected because history and philosophy of the food and beverage that is eaten it is located inside the walls of the second fortress. Other than and drink, the making process, the ingredients, and how to that, it is the closest area to the center of Kasunanan Palace. The process it. If tourism is seen as a threat to the preservation of participation of Baluwarti women in the activity of processing cultural heritage, gastronomic tourism shows that tourism is traditional food has become the part of gastronomic tourism and not a threat to conservation, but can preserve the food and cultural heritage preservation. -
Bab Iii Bentuk Tradisi Pernikahan Demak Jawa Tengah Dan Tradisi Pernikahan Demak Di Desa Cendana, Kecamatan, Muara Sugihan, Kabupaten Banyuasin
1 BAB III BENTUK TRADISI PERNIKAHAN DEMAK JAWA TENGAH DAN TRADISI PERNIKAHAN DEMAK DI DESA CENDANA, KECAMATAN, MUARA SUGIHAN, KABUPATEN BANYUASIN A. Tradisi Pernikahan Demak Jawa Tengah Adat atau tradisi biasanya diartikan sebagai sesuatu ketentuan yang berlaku dalam masyarakat tertentu, dan menjelaskan satu keseluruhan cara hidup dalam bermasyarakat. Dalam Kamus Besar Bahasa Indonesia, tradisi mempunyai dua arti: Pertama, adat kebiasaan turun temurun yang masih dijalankan masyarakat. Kedua, penilaian atau anggapan bahwa cara-cara yang telah ada merupakan cara yang paling baik dan benar.1 Dalam tradisi pernikahan Demak Jawa Tengah ada beberapa tahapan atau prosesi yang harus di lalui, dengan tahapan Pra dan Paska Pernikahan, dimana masing-masing tahapan tersebut memiliki makna yang amat sakral dan khusus. Tata upacara pada perkawinan adat Demak memiliki tatacara yang unik, walaupun sekilas bila dilihat sekilas hampir sama dengan adat pernikahan Solo maupun Jogja, hal ini terjadi karena upacara adat pengantin Demak masih berasal dari satu akar adat yang sama, namun jika dilihat dengan seksama tata upacara perkawinan adat Demak berbeda, karena memiliki kekhas-an tersendiri yang menjadi ciri khas upacara adat Demak. Ciri khas yang paling menonjol adanya cucuk lampah yang membawa jago nothol lawe. Selain itu, adanya sajian nasi ambengan berisi sego golong bumbu docang pada saat kirim dungo dilaksanaka, sego golong bumbu docang yaitu nasi liwet, sayuran terong mentah, godong kudu, kacang panjang, cambah dan kacang polong dibumbu gudang dan lele Jowo bakar, ayam jago dipanggang serta menu lainya dan jajanan pasar seperti: kacang godog, kentang ireng, kupat, lepet dll.2 1 Tim Penyusun Kamus Besar Bahasa Indonesia, Kamus Besar Bahasa Indonesia, (Jakarta: Balai Pustaka, 1998, hlm. -
A Portrait of Diversity in Indonesian Traditional Cuisine
Munich Personal RePEc Archive A Portrait of Diversity In Indonesian Traditional Cuisine Situngkir, Hokky and Maulana, Ardian and M. Dahlan, Rolan Dept. Computational Sociology, Bandung Fe Institute 10 November 2015 Online at https://mpra.ub.uni-muenchen.de/68385/ MPRA Paper No. 68385, posted 16 Dec 2015 15:55 UTC A Portrait of Diversity In Indonesian Traditional Cuisine Hokky Situngkir Ardian Maulana Rolan M. Dahlan ([email protected]) ([email protected]) ([email protected]) Dept. Computational Sociology Dept. Computational Sociology Dept. Evolutionary Economics Bandung Fe Institute Bandung Fe Institute Bandung Fe Institute Abstract The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected. Keywords: food, culinary, diversities, clustered map, memetics, phylomemetic tree, hierarchical clustered tree. -
Preliminary Study in Developing Traditional Street Foods As Nutrition Education Media for Indonesia Youth Cica Yulia, Elis Endang Nikmawati & Isma Widiaty
invotec XIII:1 (2017) 1-7 Innovation of Vocational Technology Education Available online at http://ejournal.upi.edu/index.php/invotec Preliminary Study in Developing Traditional Street Foods as Nutrition Education Media for Indonesia Youth Cica Yulia, Elis Endang Nikmawati & Isma Widiaty Universitas Pendidikan Indonesia, Indonesia ___________________________________________________________________________________________________________________________________ A R T I C L E I N F O A B S T R A C T Article history: The unceasing globalization has a great influence on the lifestyle Received 20 December 2016 of the young generation of Indonesia, including habit to consumed Received in revised form 5 January 2017 fast food. Many research proved, fast food was not good for Accepted 20 January 2017 health. Habit of eating fast food in Indonesia increased from day to Available online 28 February 2017 day, especially in the adolescent. This is very dangerous because not only bad for health, but also threat our culture. In general, the aim of this study was to conduct a preliminary study in order to Keywords: develop traditional foods as a nutrition education media for Traditional street food adolescent. The study de-sign was cross sectional, the Nutrition education respondents were students in junior high school in Bandung. Media information Sampling Technique done by purposive. There were 85 respondents. The results showed that the respondents' knowledge about traditional street food from Sundanese are divided into three categories. 40% had a good knowledge, 34% had fair knowledge and 26% had a poor knowledge. Perceptions of respondents about the importance of having knowledge about traditional foods is Corresponding author: 41.2% consider it important. -
LUNCH MENU SMALL PLATES RICE SETS (Sharing Portions)
LUNCH MENU SMALL PLATES RICE SETS (Sharing Portions) Our small plates are designed to share an experience of multiple flavours and tastes from NASI LIWET ANEKA JAMUR (V) - WEST JAVA 105 NASI YASA 115 across Indonesia’s many islands. We recommend starting with 2-3 dishes per couple Assorted field mushrooms, lemon basil Balinese blessing mix rice with shredded and mixed West Java style spices, chicken in sambal matah, spiced ground chicken ASINAN SAYUR KUAH ROSELA (V) 65 TUNA MASKRING - NORTH MALUKU 105 served with baked yellow rice in a clay pot satay, crispy whitebait and peanut relish - CHEF’S INSPIRATION Stewed tuna belly with sweet soy sauce, NASI GORENG MAWUT AYAM ASAP 145 Mixed vegetables pickled in a sweet, sour and root spices and palm sugar - CHEF’S INSPIRATION spicy dressing served with deep fried tofu stuffed AYAM BERANTAKAN - 75 Wok-fried rice and noodles and chargrilled chicken, with vegetables, fried peanuts and rice crackers CHEF’S INSPIRATIONFROM ACEH served with fried egg, vegetable pickles and crackers OTAK-OTAK IKAN - SOUTH SULAWESI 85 Pan-fried free range chicken topped with toasted Grilled traditional fish cake wrapped in banana spicy coconut flakes, fried garlic slivers, fried curry leaves served together with mix nuts sauce leaves, fried oyster mushrooms and red chilies BATAGOR - WEST JAVA 45 GULAI NANGKA MUDA (V) - WEST SUMATRA 60 SIDE DISHES Fried prawn and fish dumplings tossed in a Braised young jackfruit and red beans in a spicy cashew nut sauce with sweet soy sauce mild coconut curry sauce TERI KACANG MEDAN -
PRESERVATION and DEVELOPMENT of KAMPUNG NIKMAT AS TOURIST DESTINATION for SUNDA GASTRONOMY CULTURAL HERITAGE Caria Ningsih1, Universitas Pendidikan Indonesia
Tourism Scientific Journal p-ISSN 2477-6912 (PRINT) Volume 5 Nomor 2, Juni 2020 e-ISSN 2541-1519 (ONLINE) PRESERVATION AND DEVELOPMENT OF KAMPUNG NIKMAT AS TOURIST DESTINATION FOR SUNDA GASTRONOMY CULTURAL HERITAGE Caria Ningsih1, Universitas Pendidikan Indonesia. [email protected] Dewi Turgarini2, Universitas Pendidikan Indonesia [email protected] Received: January 6, 2020/ Reviewed: May 28, 2020/ Published: June 4, 2020 ABSTRACT Kampung Nikmat, located in Cigugurgirang Village, Bandung Regency. It has people assets with special skills in culinary field (gastronomy). Especially the old ladiwes have abilities to make various Sundanese Foods. But there is no any effort to identify the food and preserve the culinary items in this area. The objective of this study is to identify and preserve the traditional Sundaneses food, then analyse its potential to become a Sundanese gastronomy tourism destination. The method of this research is qualitative method, through observation, depth interviews, documentation and Focus Group Discussion (FGD) with selected residents of Kampung Nikmat and gastronomy experts. The result of the study is an inventory of Sundanese gastronomy product in Kampung Nikmat, which is consist of 294 foods, 15 beverages and 15 various of sambal (chili souses). All of the items of the gastronomy products are able to be made by the old ladies of this village. The other result of this research is a design program of gastronomy tourism, that is involved a variety stakeholder, such as some residents, government, scholars, local dan foreign tourist. The design of the program is consisted of cooking class, sharing knowledge of the traditional Sundanese gastronomy products, then marketing days of the products as a series of Gastronomy Tourism. -
MENU ROOFPARK BLACK 2020 HARGA BARU.Cdr
ROOFPARK PUNCAK ROOFPARK BOGOR 0822 6118 7722 0822 6118 7733 3rd Floor, Istana RAJA FO 3rd Floor, RAJA FO Jl. Raya Cimacan, Puncak, Cianjur Jl. Raya Pajajaran, No. 3, Kota Bogor www.roofpark.co.id MENU ANEKA KUAH SHABU-SHABU GARANG ASAM BAJAK LAUT KEJU TOMATO KALDU SAPI Rp. 26.000 Rp. 24.000 Rp. 30.000 Rp. 24.000 Rp. 26.000 SAYUR & JAMUR BABY KAELAN CICIWIS BROKOLI SAWI PUTIH SAWI HIJAU BABY PAKCOY JAMUR SHIMEJI Rp. 12.000 Rp. 14.000 Rp. 12.000 Rp. 12.000 Rp. 9.000 Rp. 12.000 Rp. 29.000 MIE, TAHU & PANGSIT PANGSIT GORENG SAPI TAHU PUTIH BAKSO TAHU MIE NISSIN BIHUN Rp. 10.500 Rp. 11.000 Rp. 13.000 Rp. 10.000 Rp. 9.000 bEEF & SEAFOOD UDANG KUPAS IKAN DORI BEEF SLICE BRISKET BEEF SLICE CHUCK ROLL Rp. 25.000 Rp. 18.000 Rp. 28.000 Rp. 32.000 OLAHAN SEAFOOD SALMON BALL LOBSTER BALL CRAB STICK CHIKUWA FRIED FISH CAKE FRIED SEAFOOD TOFU Rp. 23.000 Rp. 26.000 Rp. 22.000 Rp. 15.000 Rp. 24.000 Rp. 28.000 OTAK - OTAK HOLLAND OTAK - OTAK SINGAPORE SANDWICH TOFU SEAFOOD TOFU SKIN THAI FISH CAKE OTAK - OTAK JEPANG Rp. 27.000 Rp. 23.000 Rp. 29.000 Rp. 23.000 Rp. 26.000 Rp. 25.000 CUMI KUPAS CRAB CLAW TAIL ON SHRIMP DUMPLING FRIED CHICKEN WONTON FRIED YONG TOFU Rp. 30.000 Rp. 18.000 Rp. 31.000 Rp. 24.000 Rp. 26.000 SQUID ROLL WONGKO DUMPLING WHITE FISH BALL FRIED FISH BALL SHRIMP BALL Rp. -
Bab 1 Pendahuluan
BAB 1 PENDAHULUAN 1.1 Latar Belakang Berkembangnya perekonomian Indonesia pada saat ini tidak lepas dari peran teknologi dan arus informasi yang semakin pesat, hal ini juga yang menciptakan ketatnya persaingan bisnis. Meningkatnya permintaan pasar yang semakin ramai mendorong para pelaku bisnis untuk terus menerus berinovasi agar menarik minat pelanggan, selain itu pelaku bisnis juga harus tanggap dalam membaca peluang bisnis di pasar, termasuk diantaranya adalah persaingan dalam bisnis kuliner bagi para pelaku usaha, ini dikarenakan kuliner merupakan bisnis yang menjanjikan dengan peluang minat beli konsumen yang akan terus berulang. Bandung merupakan salah satu kota terbesar di Indonesia. Sebagai kota besar yang terus berkembang, laju pertumbuhan perekonomian serta perubahan teknologi dan arus informasinya pun semakin cepat. Hal ini menjadi salah satu faktor pendorong terciptanya persaingan ketat di dalam dunia bisnis. Pasar yang semakin dinamis, mengharuskan para pelaku bisnis untuk secara terus-menerus berimprovisasi dan berinovasi dalam mempertahankan para pelanggannya. Kota Bandung memiliki julukan Kota Kembang yang merupakan salah satu kota yang memiliki daya tarik yang cukup tinggi terutama di bidang makanan dan minuman atau di bidang kuliner. Industri makanan dan minuman di Kota Bandung tumbuh seiring dengan meningkatnya minat masyarakat dan semakin menariknya daya tarik wisata yang berada di Kota Bandung itu sendiri, mulai tempat wisata seperti Floating Market, Dusun Bambu, Curug Cimahi, Farmhouse, dan lain-lain. Semua daya -
RAMADHAN at NUSA APPETIZER SOUP
RAMADHAN at NUSA An Edible Story of Indonesia Indulge in a magnificent Indonesian feast for your special Ramadhan. Enjoy sharing menu of authentic and long- lost traditional recipes from around the archipelago, an Edible Story of Indonesia Introducing delicious and healthier Indigenous Staple Foods. *All prices are subject to restaurant tax and service charge APPETIZER Karabu Dendeng 70 Braised Grass-Feed Balinese Beef Served with Watercress & Spicy Coconut Milk Sauce Telur Ikan Sambal Kecombrang 50 Seasonal Fish Roe Served with Ginger Flower Paste SOUP Lodeh Tempe Hitam 75 Vegetable Stew Cooked with Coconut Milk & Served with Fermented Black Soya Bean Ulu Juku 95 Ulu juku is a fish-head soup dish the soup is using coconut milk ingredient of spices and young tamarind Soup Arsik Gindara 75 Fish Cooked with Herbs & Spices, Served with Pickles & Andaliman STAPLE FOOD : NOODLE & RICE Mie Lethek 55 Traditional Noodles From Jogjakarta Sauted with Chicken & Spice Nasi Jagung 25 Steam Corn Rice Bareh Solok 35 Organic Steam Rice Organik Cianjur 35 Organic Steam Rice VEGETABLE Tumis Bunga Pepaya 39 Saute Papaya Blossom & Young Papaya Singkong Tumbuk 39 Pounded Cassava Leaves Braised in Coconut Milk Plecing Pakis 39 Firm Leaves & Wing Beans,Sauted with Plecing Paste Bobor Daun Kelor 39 Braised Moringa Leaves with Light Coconut Milk & Kencur Flavour MAIN COURSE FISH & SEAFOOD Sambal Goreng Pete Udang 90 Deep Fried Prawn, Stingky Bean sauted with potato and chilli paste Gindara Asap Sambal Kecombrang 75 Smoked fish served with ginger flower paste