DOCSLIB.ORG

Season of Love Christmas Means

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Season of Love Christmas Means Finding Sugar Ray Dr. José Rizal: Meaning Leonard? What Do We This An inspirational and Really Know “real” talk about your About Him? Season health goals to Teens speak about welcome the New Students take a look their Christmas Year 2019. into his relevance. Page 1 Page 1 Page 5 December 2018 · Vol 2 No12 FILIPINO AMERICAN VOICE • UPLIFTING OUR COMMUNITY FREE inside Season Of Love Christmas means... Christmas is... This Sakada’s Offspring Hopes fulfilled, dreams to come! has engaged so much on Maui. Would you believe? Ghenesis Jhay Balaan p.6 t’s the season of giving, peace, and love. Christmas is filled with traditions, from I gifts wrapped under the tree to mistletoe hung in the doorways. Christmas used to be an annual festival held at churches to commemo- rate the birth of Jesus Christ. Now, when the word Christmas is mentioned, people think about presents, lights, trees, food, family, and Sometimes we need to do friends. As we celebrate the holidays, we are a double-take to identify, passing down the traditions to the next gener- Christmas defines who we are as we relate to each other—to our family, friends, who is the real Santa... ation. They are the ones who will keep the schoolmates, workmates and other people in our lives. What does Christmas mean to p.7 Christmas spirit alive in the future. Teens today you? see SEASON next page Welcome 2019 How do we really spend Start Strong–Start Now! the Christmas Season in our hearts? Sharon Zalsos Banaag p.12 erry Christmas to Coach, Health Community and you! My family Food. Armed with dedication, “M health issues really determination and self-discipline, helped me in my weight loss.” A Oandasan achieved her goal to strong why from Leizl Oandasan drop unnecessary weight, and of Kahului, past president of the more importantly, to live a Santo Niño Club of Maui, which healthier lifestyle. flourished under Oandasan’s She was so inspired by her leadership. In addition to her in- now health coach who also lost volvement with the Santo Niño fifty-seven pounds after being in Club of Maui, Oandasan is also a the program for eight months. supervisor at Marriot, Kä‘anapali, To witness someone’s health a mother of three and a grand- transform from bad to good, mother. She loves to travel and Oandasan wants to also inspire is involved in the Visayan com- others with her own success sto- munity statewide. How does she ry. Now, as with anything in life, make time for her health? “Since there are challenges and hurdles my Dad died from colon cancer to be faced. For her during this and my Mom is a dialysis pa- weight loss, it was rice. “I grew tient, and I myself have my own up eating rice all my life, three health issues, I decided to join a square meals a day included nutrition program.” According to rice. Food with high amounts of Leizl Oandasan inspires many with her determination and Oandasan, this program is com- sodium and sugar; I had to self-discipline. It is evident in a noticeable change to her prised of four components which change my eating habits to that body structure, but also to her personality, confidence, and includes Free Education, Health see START STRONG p.3 self-image that she exudes and carries well. PHOTO: LEIZL OANDASAN 99% of the time that I was on the 4 a.m. in the morning. If Louise could Season… skating rink” she said. It was also the ask Santa for one gift, it would be a rest of her family’s first time ice-skat- round trip ticket to Italy. “I want to from p. 1 ing, “so it was funny to see all of us visit my grandma and to explore the view the holidays as a reward after holding onto the wall for dear life.” country’s beautiful streets,” she added. completing another stressful half of a Katrina would definitely rather spend Katrina Rabang believes we need year in school. During the holiday sea- Christmas in the snow because “in more humanity in this world especial- son, they are able to thank their Hawai‘i we don’t get snow–only friends and family whose continued every once in a while at the peak of support and love keeps them inspired Haleakalä.” Since her family spends while they study. The celebration of most of their holidays in Hawai‘i, it giving, and the celebration of family would be nice to spend it somewhere and friends are not really new but where it snows. they are new in that today they are Christmas has a special place in Ka- trina's heart, it’s the time where she can spend time with family. A lot of families, including her own are very busy throughout the year. Christmas is the one day they can all spend time Louise Dantes together. Her mom usually makes pancit or Filipino desserts to celebrate. to those around her. “I love the hype Some of her favorite Christmas tradi- leading up to it. Whether it would be tions are going with her family to through setting up a Christmas tree, church in the morning and then re- shopping for friends and family, bak- turning home to open presents. Later ing, making gingerbread houses, open- at night, her whole family, including ing advent calendars, or watching aunties, uncles, grandparents, and Christmas movies,” she added. Just Katrina Rabang cousins have a get-together at one of thinking of Christmas makes Louise her family member’s house. “There, the happiest. ly because of the amount of negativity we eat lots of food, exchange gifts, Her holiday season revolves around and cruelty that people around the and sing karaoke” she added. her family, being merry, and experi- world are experiencing from others. To Louise Dantes, Christmas means encing euphoria. One of her favorite This is why for Christmas, if she could a time of pure bliss. Once December Christmas memories is celebrating in ask Santa for one gift, it would be Katrina Tolentino 1st comes around, she is instantly hit the Philippines in 2016. “I have never everlasting world peace. She prefers by excitement. She enjoys shopping felt the spirit of Christmas as much as giving rather than receiving because what defines Christmas. and wrapping gifts for her family and I did there.” Louise hadn’t celebrated she enjoys seeing the smiles on peo- “Family, Joyful, and Magical.” This friends during this time. “I prefer giv- Christmas with so many of her rela- ple’s faces after they open their gift is what Katrina Tolentino describes ing presents rather than receiving be- tives before and seeing everyone so from her. “I also don’t like to ask for her Christmas experience every year. cause knowing that I made someone grateful and happy, even by the small- much because I’m grateful for what I One of her favorite Christmas memo- happy already satisfies me and I est things, made her realize what already have,” she said. ries is going to Las Vegas last Christ- wouldn’t have asked for more,” she Christmas really means. Christmas is Katrina uses the three words: fes- mas and ice-skating for the first time. said. What Louise enjoys the most really hyped in the Philippines and she tive, heartwarming, and joyful to de- She was very inexperienced and was about Christmas is the joyful spirit it remembers attending church around scribes Christmas. She celebrates scared of falling. “I held on to the wall gives out, not only to herself but also see SEASON p.4 From the Officers, Directors and Members of the BOARD OF DIRECTORS Jorge Tirona Leo Agcolicol PRESIDENT Aris Banaag Melen Agcolicol VICE PRESIDENT Kauanoe Batangan Elsa Agdinaoay-Segal Clayton Fuchigami SECRETARY Lawrence Pascua Dulce Butay J.R. Regalado TREASURER Dominic Suguitan Sharon Zalsos Richard Minatoya IMMEDIATE PAST PRESIDENT LEGAL COUNSEL Lilia Zalsos-Ross Officers and Board Members were sworn in by San Juan Metro-Manila Mayor Guia Guanzon Gomez Become A Member! Visit... www.mauifilipinochamber.com/join 2 | Fil-Am Voice | December 2018 | Vol 2 • No 12 Myrna stands with other wor- thy competitors PHOTO COURTESY MYRNA BAGGAO BREEN Myrna Baggao Breen won the International Multi Sport Expo: Natural Body Building competition in 2014. PHOTO COURTESY MYRNA BAGGAO BREEN that time, I was fifteen pounds heavier Start Strong… than what I wanted to be and less en- ergetic for sure. I was only thirty-four from p. 1 years old, so I knew I didn’t have any of healthy foods. My liquid intake is excuse to be so sluggish. Dee gave me half of my body weight,” she added. “I simple steps to follow and follow those stand by my passion to pay it forward simple steps I did! Chris Dee (right) motivated me by telling and also inspire others. Should anyone 1. Make a decision in your mind to in the community be interested in me that she doesn’t make a change and off you go. It “work with lazy and making a life change and live healthi- means now. Not tomorrow morn- unmotivated people.” er, I am happy to help and make my- ing when you wake up; not after PHOTO COURTESY self available to coach them as well. New Year when all the good eat- SHARON ZALSOS BANAAG Message me on Facebook.” ings are done; make a decision… Another example is Myrna Baggao NOW! Breen, who four years ago won the In- 2. Wake up in the morning and drink ternational Multi Sport Expo: Natural a protein shake.
Load more

Recommended publications
  • The Glass Garden Website: Facebook: Glass Garden Instagram: @Glassgardenphil
    Address: 257 Evangelista Ave. Brgy. Santolan, Pasig City Telephone: 646 5323, 747 1727, 646 2067 Mobile/ Viber: (0927) 823 5762, (0922) 857 0027 Email: [email protected] The Glass Garden Website: www.glassgardenevents.com Facebook: Glass Garden Instagram: @GlassGardenPhil DEBUT PACKAGE 2015-2016 COMPREHENSIVE DEBUT PACKAGE 2015-2016 INCLUSIVE OF VENUE AND CATERING AMENITIES INCLUSIVE OF VENUE, CATERING AMENITIES, DEBUTANTE'S GOWN, PHOTO & VIDEO, ON THE DAY COORDINATION, PROFESSIONAL LIGHTS & SOUNDS, LCD PROJECTOR AND PHOTOBOOTH EVENING RATES for 100 pax EVENING RATES for 100pax MENU A MENU B MENU A MENU B Weekday (Mon-Thu) PHP 169,000 PHP 198,000 Weekday (Mon-Thu) PHP 277,500 PHP 306,500 Weekend (Fri-Sun) PHP 179,000 PHP 208,000 Weekend (Fri-Sun) PHP 287,500 PHP 316,500 December Rate PHP 184,000 PHP 213,000 December Rate PHP 292,500 PHP 321,500 In excess of 150 pax PHP 795/ pax PHP 1,080/ pax In excess of 150 pax PHP 795/ pax PHP 1,080/ pax VENUE AMENITIES Choice of Emerald or Diamond Garden (With Free Crystal Chandeliers OR Japanese Lanterns) Venue rental for 5 hrs: Emerald or Diamond / Fully airconditioned garden venue, suite room, lobby & restrooms / Capacity: 100 - 350 pax, both Venues: up to 700 pax / All-weather “Rain or Shine,” Catering Amenities landscaped & sound proofed / Free use of fully cemented parking area: Over 160 slots within secured property / Free use of lobby with waterfalls /Canopy entrances for each venue / Use of Suite room during Debutante Gown by Camille Garcia event proper with balcony, elevated
    [Show full text]
  • Book the Cook Singapore Airlines First Class Menu Sq227 Singapore to Melbourne (Dinner)
    BOOK THE COOK SINGAPORE AIRLINES FIRST CLASS MENU SQ227 SINGAPORE TO MELBOURNE (DINNER) 1. 6oz Rib Eye Steak Beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes 2. Bak Chor Mee Dry Style with Soup on Side Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole. Served with pork broth, chilli sauce and additional black vinegar on the side 3. Bak Chor Mee Soup Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli 4. Bak Kut Teh Peppery pork rib soup of herbs and spices, served with steamed rice 5. Baked King Prawns Baked king prawns in chilli sauce, served with Taiwanese cabbage and rice 6. Beef Rendang Braised beef prepared in Asian spices served with coconut turmeric rice and sautueed blend of spiced betutu vegetables 7. Bharwan Paneer Soweta, Shakarkand aur Chawli Poriyal, Kasuri Moong Dal, Bajra aur Matar ke Pulao Stuffed paneer with sweetcorn, sweet potato and black eyed beans poriyal and fenugreek moong dal, served with pearl millet and green peas pulao 8. Boston Lobster Thermidor Lobster meat sauteed in butter, served with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice 9. Braised Pork Ribs Pork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, served with rice 10. Char Siew Wanton Noodle Soup Noodles in broth served with honey roasted pork and shrimp and pork dumplings 11.
    [Show full text]
  • Saffron Recipes
    Saffron Recipes: Saffron Steamed Rice Tah-Chin - Saffron Rice Chicken Special Scalloped Potatoes Parsnip Lemon Puree Orange Saffron Butter Cookies Saffron Steamed Rice Ingredients: (6 servings) 3 cups long-grain basmati rice 8 cups water 2 tablespoons salt 2 tablespoons plain yogurt 1 teaspoon ground saffron dissolved in 4 tablespoons hot water 3/4 cup butter or olive oil or ghee Directions: Servings: 6 Prep time: 15 min. Cooking time: 1 hour 10 min 1. Pick over the rice. Basmati rice like any other old rice contains many small solid particles. This grit must be removed by picking over the rice carefully by hand. 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean. When washed rice is cooked it gives off a delightful perfume that unwashed rice does not have. If using long-grain American or Texmati rice, it is not necessary to soak or wash five times. Once will suffice. 3. After washing the rice it is then desirable but not essential to soak it in 8 cups of water with 2 tablespoons of salt for 2 to 24 hours. Soaking and cooking rice in a lot of salt firms it up to support the long cooking time and prevents the rice from breaking up. The grains swell individually without sticking together. The result is light and fluffy rice known as the Pearls of Persian Cuisine. 4. Bring 8 cups of water with 2 tablespoons salt to a boil in a large non-stick pot.
    [Show full text]
  • Kamus Bahasa Melayu-Inggeris (1/2)
    mengabdikan: to enslave pengabdian: slavery; enslavement acu Kamus Bahasa Melayu-Inggeris (1/2) to direct weapon at target abjad http://dictionary.bhanot.net/ alphabet mengacukan: to aim weapon at target mengacu: to test; to try on A acuan: a mould abu abad ash century acuh mengabui: to cheat; to deceive to care for; to heed berabad-abad: for centuries mengacuhkan: to care for; to heed acuh tak acuh: to show indifference abuk abadi dust eternal; immortal acum keabadian: immortality provoke or instigate mengabadikan: perpetuate; immortalize abung pomelo mengacum: to provoke or instigate acuman: provocation pengacum: instigator pengacuman: agitation abah father acah tease mengacah-acah: to tease ada have; possess; contain abah-abah harness adakala: sometimes adakalanya: sometimes acapkali adalah: is; are; am; was; were often adapun: with regard to abai berada: (1) rich (2) to be neglect diadakan: to be held keadaan: condition; situation; circumstances mengabaikan: to disregard; to neglect acar mengada-ngada: to boast; to pretend pickle mengada-ngadakan: to concoct an excuse mengadakan: to hold or conduct; to convene abang elder brother acara event; item in a programme adab abang angkat: foster brother politeness; good manners; courtesy abang ipar: brother-in-law mengacarakan: to compere or host a programme abang tiri: stepbrother pengacara: master of ceremonies; compere beradab: courteous; polite peradaban: civilization; culture abdi aci slave shaft adang obstruct; block Bahasa Melayu 24.02.2007 http://mementoslangues.com/ Kamus Bahasa
    [Show full text]
  • Kleine Bali Rijsttafel “Ketjil” Voor 1 Persoon € 22,00 Nasi Putih, Nasi
    Kleine Bali rijsttafel “Ketjil” voor 1 persoon € 22,00 Nasi Putih, Nasi Goreng of Nasi Kuning* (Witte rijst – White rice, Gebakken rijst – Fried rice, Gele rijst – Saffron rice) Acar Campur (Gemengde zoet/zuur – Cabbage and carrot in vinegar) Gado Gado (Groenteschotel in pindasaus – Vegetables in peanut sauce) Serundeng (Gebakken kokos – Fried coconut) Kentang Kering (Zoet gebakken minifrietjes – Sweet fried potatoes) Rujak Manis (Vruchten in zoet-scherp saus – Fruit in sweet-spicy sauce) Sambal Goreng Telor (Gekookte ei in pittige kokossaus – Boiled egg in sambal sauce) Sajor Lodeh (Gemengde groenten in kokosmelk – Vegetable cooked in coconut milk) Sambal Goreng Buncis (Sperzieboontjes in kruidige kokosmelk – Green beans in spicy coconut milk) Sambal Goreng Taugé (Taugé in kruidige kokosmelk – Beansprouts in spicy coconut milk) Daging Rendang (Gestoofd rundvlees in scherpe kokosmelk – Beef in sambal sauce) Babi Kecap (Varkensvlees in kecap saus – Pork in kecap sauce) Saté (Saté met pindasaus – Satay) Vegetarische Bali rijsttafel* € 20,50 Kindermenu** € 11,00 **Met frites, frietsaus en appelmoes – Saté Ayam of Frikandel of Ayam Goreng * i.p.v. rijst met Bami Goreng €1,50 extra *** Heeft u een allergie? Meld het ons Sumatra rijsttafel voor 1 persoon € 24,00 Nasi Putih, Nasi Goreng of Nasi Kuning* (Witte rijst – White rice, Gebakken rijst – Fried rice, Gele rijst – Saffron rice) Augurken (Zoetzuur van augurken – Pickles) Kentang Kering (Zoet gebakken minifrietjes – Sweet fried potatoes) Telor Belado (Gekookte ei met sambal saus - Boiled
    [Show full text]
  • Lamb Biryani and Rice
    Lamb Biryani and Rice (as served for our belated EID celebrations 3-7-2017) Yes, traditionally you are supposed to layer the sauce with part-cooked rice and bake it – but despite many attempts I just ended up with a soggy mess, so for the Brownies to taste, we served the curry bit and the rice bit separately and some liked one, some liked the other, some liked both and no doubt there were some who liked neither. The Lamb Curry bit closely based on a recipe in The Slow Cook Book (DK –Heather Whinney) 10 cardamom pods (split – seeds kept husks discarded) 10 cloves 20 peppercorns 1 tsp ground ginger 1 tsp ground cumin 1 tsp hot chilli powder 2 tsp ground coriander ½ tsp smoked sweet paprika 3 bay leaves 2 large onions, finely diced 8 garlic cloves, peeled and finely chopped ~350ml (ie 1 big tub) natural yogurt 1 kg lamb cut into bit-sized pieces (for slow-cooker no need for prime cuts – we had a mix of leg and shoulder to get the weight about right at the most cost-effective price and it was beautifully tender – on the hob it is cooked more quickly so the cut might be more of an issue ) Oil for frying (should use ghee or butter, but we didn’t) Grind the whole spices and add the ready-powdered ones In a BIG fryingpan or hob-safe casserole fry all the spices gently in a generous schluch of oil, then add the onions and cook until soft, then add the garlic and soften.
    [Show full text]
  • Spanish Lamb & Saffron Rice
    Spanish Lamb & Saffron Rice with Shishito Peppers & Romesco Mayo INGREDIENT IN FOCUS Native to the Catalonia region of Spain, romesco sauce—a rich blend of roasted peppers, tomatoes, almonds, paprika, and more—is beloved for its tangy, smoky flavor and deep red color. TECHNIQUE TO HIGHLIGHT When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them. PREMIUM 2 SERVINGS 40–50 MINS Serve a bottle of Blue Apron wine with this symbol: Fruity & Savory. blueapron.com/wine Ingredients 1 Frenched Rack of Lamb 1 oz Castelvetrano Olives 2 Tbsps Sliced Roasted Almonds 1 Red, Yellow, or Orange Bell Pepper 1 bunch Parsley 1 Tbsp Spanish Spice Blend2 1 Shallot 3 Tbsps Romesco Sauce1 1/2 cup Long Grain White Rice 1 Tbsp Sherry Vinegar 1 pinch Saffron 2 Tbsps Mayonnaise 3 oz Shishito Peppers 1 1/2 Tbsps Golden Raisins 1. contains almonds 2. Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon Share your photos with #blueapron 1 Roast the lamb 4 Cook the vegetables • Place an oven rack in the center • While the lamb rests, in a of the oven; preheat to 450°F. medium pan (nonstick, if you • Line a sheet pan with foil. have one), heat 2 teaspoons of olive oil on medium-high • Pat the lamb dry with paper until hot. towels; season on all sides with salt, pepper, and enough of the • Add the sliced shallot, diced spice blend to coat (you may bell pepper, and halved have extra).
    [Show full text]
  • Sofrito's Catering Menu Please Print This Menu, Check Selections, and Email Request Or Fax to 212-754-5959
    Sofrito's Catering Menu Please print this menu, check selections, and email request or fax to 212-754-5959 Appetizer / Entradas Half Tray Full Tray 10-15 16-30 Serving Serving Sofrito Famous Empanadas $2.50 each Minimum (Cheese, Beef, Chicken, Shrimp or Vegetable) 18 Mini Mofonguitos (Mini Plantain Mash Rounds) $ 7 5. $75.00 $140 .00 Rellenos de papa (Potato Puff stuffed with Ground beef) $75.00 $140.00 Bunuelos de Bacalao (Cod fish Puff) $75.00 $140.00 Mini Piononos (Sweet Plantain Stuffed w/ Ground Beef) $95.00 $175.00 Calamares Crujientes (Crispy Calamari) $100.00 $190.00 Chicharron de camaron (Crispy fried Shrimp) $120.00 $225.00 Chicharron de pollo (Crispy Adobo Chicken) $70.00 $120.00 Alcapurria (Crispy Fried Taro Root Stuffed w/ ground beef) $95.00 $175.00 Carne Frita (Fried Boneless Pork) $60.00 $110.00 Sopas/ Soup 2 Quarts 1 Gallon Sancocho $20.00 $40.00 Sopa de Pollo $20.00 $40.00 Ensaladas / Salads HalfTray Full Tray 10-15 16-30 Serving Serving Cesar Boricua with Plantain $30.00 $60.00 House Salad ( 7 Lettuce w/ House vinaigrette) $25.00 $50.00 Chopped Salad (mix green, tomatoes, red onion, chicks peas, cucumber, corn and carrot $45.00 $75.00 with honey lime vinaigrette) Seasonal Salad $45.00 $75.00 Carne y Pollo / Meat & Chicken Half Tray Full Tray 10-15 16-30 Serving Serving Chuletas De Cerdo ( Marinated Pork Chops Grilled or Fried) $80.00 $150.00 Pernil (Roast Pork) $75.00 $150.00 Pechuga De Pollo a la Parilla (Grilled Chicken Breast With Garlic Glaze) $75.00 $140.00 Churrasco (Skirt Steak) $150.00 $300.00
    [Show full text]
  • Restoranoran Jilid 2
    Prihastuti Ekawatiningsih, dkk. RESTRESTORANORAN JILID 2 SMK RI HAN U DA W Y T A U N T I Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional Hak Cipta pada Departemen Pendidikan Nasional Dilindungi Undang-Undang RESTRESTORANORAN JILID 2 Untuk SMK Penulis : Prihastuti Ekawatiningsih Kokom Komariah Sutriyati Purwanti Perancang Kulit : TIM Ukuran Buku : 17,6 × 25 cm NUG EKAWATININGSIH, Prihastuti. a Restoran Jilid 2 untuk SMK oleh Prihastuti Ekawatiningsih, Kokom Komariah, Sutriyati Putwanti --- Jakarta: Direktorat Pembinaan Sekolah Menengah Kejuruan, Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah, Departemen Pendidikan Nasional, 2008. x, 166 hlm Daftar Pustaka : Lampiran A Glosarium : Lampiran B ISBN : 978-979-060-003-4 ISBN : 978-979-060-005-8 Diterbitkan oleh Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional Tahun 2008 KATA SAMBUTAN Puji syukur kami panjatkan ke hadirat Allah SWT, berkat rahmat dan karunia Nya, Pemerintah, dalam hal ini, Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional, telah melaksanakan kegiatan penulisan buku kejuruan sebagai bentuk dari kegiatan pembelian hak cipta buku teks pelajaran kejuruan bagi siswa SMK. Karena buku-buku pelajaran kejuruan sangat sulit didapatkan di pasaran. Buku teks pelajaran ini telah melalui proses penilaian oleh Badan Standar Nasional Pendidikan sebagai buku teks pelajaran untuk SMK dan telah dinyatakan memenuhi syarat kelayakan untuk digunakan dalam proses pembelajaran melalui Peraturan Menteri Pendidikan Nasional Nomor 45 Tahun 2008 tanggal 15 Agustus 2008. Kami menyampaikan penghargaan yang setinggi-tingginya kepada seluruh penulis yang telah berkenan mengalihkan hak cipta karyanya kepada Departemen Pendidikan Nasional untuk digunakan secara luas oleh para pendidik dan peserta didik SMK.
    [Show full text]
  • Menu India House Restaurant Chicago
    MENU INDIA HOUSE RESTAURANT CHICAGO PAHLE-PAHLE THANDA (COLD BEVERAGES) 101 Fresh Lemon Soda (Sweet or Salted) ………………………………………………………………………………………………………..3.95 Freshly squeezed lemon served with cold water or soda. 102 Lassi (Sweet or Salted)………………………………………………………………………………………………………………..…………………4.95 Churned yogurt served chilled. 103 Masala Lassi……………………………………………………………………………………………………………………………………………….……4.95 Fresh yogurt blended with Indian spices & garnished with mint leaves. 104 Mango Lassi………………………………………………………………………………………………………………………….…………………………4.95 Churned Yogurt blended with mango pulp served chilled. 105 Mango Shake …………………………………………………………………………………………………………………………………………..………4.95 Milk blended with mango and served chilled 106 Sodas……………………………………………………………………………………………………………………………………………………..………....3.00 Choose from Coke/Sprite/Diet Coke, Ginger ale, Tonic Water, Ice Tea 107 Choice of Juice…………………………………………………………………………………………………………………………………………………3.95 Orange, Pineapple, Cranberry, Mango, Tomato or Fruit Punch GARMA-GARAM (HOT SOUP) 108 Dal Ka Shorba..…………………………………………………………………………………………………………..………………...........………..3.95 A perky clove flavored lentil soup garnished with green peas & rice. 109 Tamatar Ka Shorba…………………………………………………………………………………………………………………………………………3.95 Cream of Tomatoes Infused with herbs and spices. 110 Chicken Ka Shorba…………………………………………………………………………………………………………………….........……………4.25 Chicken Stock heightened with flavorful fresh herbs, garnished with shredded chicken & chopped Cilantro. 111 Sagar Ki Jalpari……………………………………………………………………………………………………………………………….………..……4.95
    [Show full text]
  • Saffron Rice with Lamb-Tomato Curry
    A recipe from Dad’s Chile Cookbook Heat Rating: Saffron Rice with Lamb-Tomato Curry As Seen in “660 Curries” by Raghavan Iyer A biryani good enough for Sunday dinner with the in-laws… For the Lamb Curry For the Rice 1 lb boneless lamb, in 1-inch cubes 1 cup basmati rice 2 Tbsp ginger paste 2 Tbsp ghee or butter 1 Tbsp garlic paste 1 tsp cumin seeds 2 Tbsp canola or vegetable oil 2 black cardamom pods 1 can (15 oz) tomato sauce 2 bay leaves 1 cup fried onion paste 2 cinnamon sticks, in pieces 1 ½ tsp sweet paprika 1 small red onion, in slivers ½ tsp cayenne powder ½ tsp saffron threads 1 ½ tsp kosher salt 1 tsp kosher salt ½ tsp ground turmeric 1 tsp Punjabi Garam Masala For the Pastry Lid 1 cup water 1 sheet frozen puff pastry, thawed all-purpose flour, for dusting Combine lamb, ginger and garlic pastes in a bowl and toss to coat. Cover and chill for 30 minutes, or overnight. Heat oil in a large skillet over medium-high heat. Add lamb and pastes and cook, stirring, until the meat sears and begins to brown, about 8-10 minutes. While lamb is browning, whisk together tomato sauce, onion paste, chile powders, salt, turmeric and masala with water. When lamb is browned, add sauce to deglaze; scrape up any browned bits with a wooden spoon. Reduce heat to simmer and cook for 25-30 minutes, until lamb is tender. While lamb is cooking, place rice in a medium bowl and fill with water to cover rice.
    [Show full text]
  • Om Swastiastu
    Om Swastiastu COVID-19 has managed to cause a lot of uncertainty and we are all in unchartered waters. This brochure was made based on events during the golden years. The government has many new normal policies in place and it changes very often. At this stage buffets and food displays are not allowed at events. We will he happy to sit and discuss options. In our years of catering, we received amazing feedback from our clients. The experience has given us the knowledge to produce and execute bespoked events to major productions. Bali Catering Company’s well trained and experienced team are ready to help you plan an event that will well exceed your expectations, and make for a truly unforgettable occasion. Our English speaking team, with experience and expertise from various luxury hotel background, allow each of our client to rest assured that the party are in good hands. The freshest, most flavoursome ingredients are artfully composed and presented with flair and finesse. Guests are looked after with gracious, friendly, professional service and events are coordinated with unparalled perfection. Blending exceptional cuisine with the fresh produce of Bali, we will work a little magic of our own to ensure that your dream becomes a reality. For bookings please Whatsapp is at +62 811 398 484 ••• ••• 2 Canapés IDR 125,000 per person Please select 4 types of Canapés COLD CAnAPéS • Smoked Salmon Sushi • Seared Tuna with Sambal Matah • Cauliflower Panna Cotta on Parmesan (Mild Chili Sambal) (Gluten Free) Sanded Crust with Crispy Bacon • Steamed
    [Show full text]