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Thai Smile 2 Soups Appetizers Wonton soup $3.25 Lettuce Wrap $7.00 Ground chicken, mushroom, and water chestnuts seasoned with curry powder Chicken Mixed Vegetable and served with half a head of iceberg lettuce. Soup $3.25 Spring Roll (4) $4.25 Chicken Noodle Soup $3.25 Stuffed with clear noodles and vegetables in rice paper, deep fried and served with a sweet and sour sauce. Chicken Rice Soup $3.25 Crab Rangoon (4) $4.25 Chicken Coconut Soup Cream cheese, crab, green scallions, wrapped in a wonton wrapper and served with a sweet and sour sauce. (Tom Ka Kai) $4.25 Chicken, coconut milk, mushrooms, onions and lemon Steamed Dumpling (5) $5.25 grass. Seasoned shrimp, chicken, mushrooms and bamboo shoots topped with fried garlic and served with black bean sauce. ❤♨ Hot and Sour Soup ❤ Appetizer Sampler $10.99 (Tom Yum) Spring rolls (2), Crab Rangoon (2), Steamed Dumplings (2), and Chicken Satay Mushroom, tomato, lemon grass, (2). No substitutions. onions and galanga root. Chicken $4.25 $7.99 Shrimp $4.70 Fried Calamari Deep fried, seasoned squid, served with a sweet and spicy sauce. Seafood (Family style for 3 - 4 people) $12.70 ❤ Shrimp in the Blanket (5) $6.50 Chicken stuffed shrimp, wrapped in rice paper, deep fried and served with a sweet and spicy sauce. Chicken Satay (5) $6.50 BBQ chicken marinated in coconut milk and Thai herbs. Served with peanut and cucumber sauce. Fried Tofu $5.99 Tom Ka Kai Crab Rangoon Golden fried tofu and served with a sweet sauce, topped with ground peanuts. -
Menukaart-Indisch-Veerhuys-2019
RIJSTTAFEL DJOKJA AJAM PEDIS GADO GADO Pikant geroosterde Indische kip met citroengras en gember. Toch Vegetarische koude groenteschoten met een beetje zoet, omdat er tomaten in de saus zitten o.a. taugé. Traditioneel opgemaakt met pindasaus. REMPAH BALLETJES SAJUR LODEH Kleine hartige gehaktballetjes in kecapsaus Groenten gerecht met Bamboe shoots en peteh bonen in romige boullion van cocosmelk. SEROENDENG Hartig gekruid gerecht van geraspte kokos en pinda’s SAMBAL GORENG TELOR Gerecht van gekookte eieren in een hartige gele saus van koenjit RUDJAK MANIS ATJAR TJAMPOER Gemengde vruchten in zoet pittige saus zoet/zuur diverse groentegerecht GELE RIJST WITTE RIJST Gestoomde rijst met koenjit en pandan Met extra saté of ander gerechtje € 2,00 extra Woensdag,donderdag,vrijdag € 18,50 Weekend € 22,50 Met soto vooraf € 22,00 Weekend € 26,00 DOOR DE WEEK ZELF UW RIJSTTAFEL SAMENSTELLEN VOOR 18,50 P.P U kunt 2 gerechtjes kiezen uit : AJAM PEDIS RAMPAH BALLETJES BABI KETJAP SAMBAL GORENG DAGING Uit onderstaande gerechtjes : SAJOER LODEH OF GADO- GADO (1gerecht) SATE BABI OF SATE AJAM (1 gerecht) SAMBAL GORENG TELOR OF SAMBAL GORENG TEMPEH OF MAISKOEKJES (1 gerecht ) Standaard geserveerd met : NASI PUTIH NASI KUNING SEROENDENG SAMBAL GORENG KENTANG VERSE HUISGEMAAKTE ATJAR RIJSTTAFEL BANDUNG RENDANG DJAGUNG GORENG SAMBAL GORENG Langzaam gegaard rundvlees, Indisch gefrituurde maiskoekjes met TELOR gemarineerd met kecap en zoete pepersaus Gerecht van gekookte eieren in koriander, gebakken, lekker mals een hartige gele saus van koenjit gesmoord en toch krokant AJAM PEDIS GADO GADO BABI KECAP Pikant geroosterde Indische kip Vegetarische koude groenteschoten Blokjes varkensvlees, met citroengras en gember. Toch met o.a. -
Perfect Fried Chicken What Could Be More Patriotic — at Least in These Parts — Than Southern Fried Chicken Times Three?
— O.Henry’s Summer Picnic — Perfect Fried Chicken What could be more patriotic — at least in these parts — than Southern fried chicken times three? BY JIM DODSON • PHOTOGRAPHS BY SAM FROELICH uring my freshman year in college I was one of the most popular guys on my dorm hall owing to a surprising factor. My mom’s fried chicken. The first time I returned from a weekend at home bearing a care package that contained half a dozen pieces of her Sunday fried chicken, the chicken quickly vanished in an instant and I was doomed to have to repeat the process for the rest of my freshman year. DWhat was so special about her fried chicken? I can’t quite put my finger on it. Hers was crispier and darker than conventional fried chicken, bathed in buttermilk and some kind of thickly seasoned flour that sealed in the juices that made the taste buds stand up in patriotic salutation. Indeed, to most of us, nothing except apple pie may be as “American” as fried chicken — something of an irony since, according to James Beard’s seminal work American Cookery, fried chicken may have in fact origi- nated as a Viennese dish called “Wiener Backhendl,” a favorite in Austria for generations. “The only difference,” writes Beard, “is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attrac- tive flavor.” Moreover, traditional “Southern” fried chicken did not find much acceptance in the North till the last quar- ter of the 19th century when a popular 1877 edition of a cookbook for New England cooks mentions a “a simple method for frying spring chicken primarily used by Southern Negro cooks.” Unfortunately, my mom took her popular Southern fried chicken recipe to the grave, confirming food writer Calvin Trillin’s wry observation that a great fried chicken recipe, like a fine second-hand bookshop or a bad third world dictatorship, often doesn’t survive being passed down to the next generation. -
Korean Fried Chicken
Korean Fried Chicken Ingredients: 1.5 kg whole chicken Chilli Sauce for Chicken Soy sauce for Chicken (cut into small pieces or 3 tbsp gochujang (Korean 2 tbsp soy sauce chicken wings, cut into chilli paste) 1 tbsp canola or grapeseed winglets and mini 2-3 tbsp tomato sauce oil drumsticks) ½ tbsp canola or grapeseed 1 clove garlic, minced 1 tbsp salt oil 1 cm ginger, minced 1 tsp black pepper 2 cloves garlic, minced ½ tbsp oyster sauce 3 tbsp cooking sake 3-4 tbsp rice syrup ½ tsp gochugaru (Korean 1-1.5L water ¼ -1/2 tbsp sugar chilli powder, finely ground) 1/3 cup potato starch 1 tsp sesame oil or 5 dried red chilli ¼ cup flour 2 tbsp rice syrup ¼ cup rice flour 1 tbsp sugar ½ tsp baking soda 2 tbsp water Oil for frying 1 tsp sesame oil Method: 1. In a large bowl add salt, pepper, cooking sake and water. Add chicken pieces and brine overnight in the fridge. 2. Chilli sauce: Heat oil in a pan. Gently sauté garlic for 10 seconds. Add the other ingredients and gently combine over low heat for 15 seconds. 3. Soy sauce: Heat oil in a pan. Gently sauté garlic and ginger over a low heat for 10 seconds. Add the other ingredients and cook for 1 minute or until the sauce reduces slightly. 4. Combine all the dry ingredients. Coat the chicken pieces with the flour mixture, shaking off excess flour. Fry chicken pieces in batches over medium heat for 5- 7 minutes or until chicken pieces are golden in colour. -
News Release
news release Mandarin Oriental, Jakarta Jalan M.H. Thamrin, PO BOX 3392 Jakarta 10310, Indonesia Tel: +62 (21) 2993 8888 MO GOURMET TO YOUR DOOR OLEH MANDARIN ORIENTAL, JAKARTA Jakarta, 7 April 2020 – Mandarin Oriental, Jakarta meluncurkan layanan food-delivery terbarunya, MO Gourmet to Your Door di mana para tamu dapat menikmati hidangan khas mereka dalam kenyamanan rumahnya masing-masing. Cukup melakukan pemesanan melalui nomor WhatsApp dan menyelesaikan transaksi tanpa batas melalui transfer bank, makanan akan dikirim dengan cepat. Tim kuliner telah menyiapkan 4 jenis suguhan untuk dinikmati para tamu dengan berbagai menu dan pilihan. Dimulai dari Mini Treats untuk konsumsi tunggal (single consumption), Nusantara Treats menawarkan hidangan khas Indonesia, Oriental Treats yang menawarkan masakan Cina dan Western Treats dengan pilihan makanan khas barat. 1. MINI Treats seharga IDR 60,000 nett a. Nasi Kuning Abon Sapi b. Nasi Uduk Ayam Goreng Lengkuas c. Nasi Goreng Ikan Asin d. Ayam Lada Hitam e. Nasi Goreng Kebuli f. Nasi Cap Cay g. Chicken Rollade h. Nasi Tutug Oncom i. Ayam Tuturuga j. Bubur Ayam 2. Nusantara Treats seharga IDR 88,000 nett a. Set 1; Gado Gado Salad, Ayam Bakar Kalasan, Nasi Uduk and Sliced Fresh Fruits b. Set 2; Rujak Buah Salad, Ikan Bakar Dabu-dabu, Steamed Rice and Sliced Fresh Fruits c. Set 3; Tahu Gejrot, Nasi Goreng Buntut, Lalap and Sliced Fresh Fruits 3. Oriental Treats seharga IDR 118,000 nett a. Set 1; Spicy Chicken Salad with Sesame Dressing, Sweet and Sour Chicken, Yang Zhou Fried Rice and Sliced Fresh Fruits b. Set 2; Dongbei Wood Ear Fungus with Dried Bean Curd, Kung Pao Chicken, XO Seafood Fried Rice and Sliced Fresh Fruits c. -
BRAZILIAN STYLE TAPAS “Pe Scos”
BRAZILIAN STYLE TAPAS “Pescos” ABACATE MARAJÁ: Half an avocado stuffed with shrimp, tomato, cilantro, onion, green pepper, and our delicious homemade dressing 10.95 BOLINHO DE BACALHAU: Cod fish croque1e fried and served with a spicy sauce on the side 9.95 BOLINHO DE CARNE: Brazilian style ground beef croque1e served with a gourmet spicy sauce 9.95 BOLINHO DE FEIJOADA: Black beans croqueCe (feijoada) filled with cheese and collard greens 9.95 COXINHA DE GALINHA: Brazilian croque1e stuffed with chicken and provolone cheese, lightly breaded and fried. Served with a spicy sauce 9.95 CHURRASQUINHOS: Grilled Brazilian style brocheCe, served with farofa (ground yuca roasted with garlic and buCer), and fresh vinaigreCe sauce (Your choice of beef or chicken) 8.95 CHURRASQUINHO MISTO: Grilled brocheCe of beef, chicken, pork and spicy sausage served with farofa and fresh vinaigreCe sauce 11.95 CHURRASQUINHO DE CAMARÃO: Grilled shrimp brocheCe basted with a herb sauce 10.95 ESCONDIDINHO AIMPIM CARNE SECA E QUEIJO: Baked yuca pure stuffed with sun-dried beef and cheese 12.95 FILEZINHO À PALITO: Cubes of beef sirloin sautéed with onions, tomato and green pepper 11.95 LINGUIÇA À PALITO: Spicy sausage sliced and sautéed with onion 11.95 CARNE DE SOL COM MANDIOCA: Fried cubes of sun-dried beef and yuca served with spicy Sauce on the side 11.95 FRANGO À PASSARINHO: Crispy fried chicken pieces on the bone marinated in olive oil, garlic and basil served with a spicy sauce on the side 10.95 COGUMELO COM SIRI: Grilled Portobello mushroom topped with crabmeat sauce with olive oil, fresh cilantro, tomatoes, green pepper, onions, and garlic 14.95 MEXILHÃO À CARIOCA: Large half-shell jumbo green mussels. -
Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan
SALINAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA PERATURAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA NOMOR 25 TAHUN 2017 TENTANG STANDARDISASI MAKANAN JAJANAN ANAK SEKOLAH DENGAN RAHMAT TUHAN YANG MAHA ESA GUBERNUR DAERAH ISTIMEWA YOGYAKARTA, Menimbang : a. bahwa anak sebagai penerus cita-cita perjuangan bangsa, perlu mendapat kesempatan yang seluas-luasnya untuk tumbuh dan berkembang secara optimal, baik fisik, mental maupun sosial; b. bahwa untuk mendukung tumbuh kembang anak secara optimal perlu asupan makanan yang aman, sehat, bergizi dan layak dikonsumsi di lingkungan tumbuh kembangnya; c. bahwa masih ditemukan makanan jajanan anak sekolah yang tercemar bahan berbahaya baik fisik, kimia maupun kandungan mikrobiologi melebihi batas serta bakteri patogen; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, huruf c, dan huruf e perlu menetapkan Peraturan Gubernur tentang Standardisasi Jajanan Makanan Anak Sekolah; Mengingat : 1. Pasal 18 ayat (6) Undang-Undang Dasar Negara Republik Indonesia Tahun 1945; 2. Undang-Undang Nomor 3 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Berita Negara Republik Indonesia Tahun 1950 Nomor 3) sebagaimana telah diubah terakhir dengan Undang-Undang Nomor 9 Tahun 1955 tentang Perubahan Undang-undang Nomor 3 Jo. Nomor 19 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Lembaran Negara Republik Indonesia Tahun 1955 Nomor 43, Tambahan Lembaran Negara Republik Indonesia Nomor 827); 3. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 42, Tambahan Lembaran Negara Republik Indonesia Nomor 3821); 4. Undang-Undang Nomor 36 Tahun 2009 tentang Kesehatan (Lembaran Negara Republik Indonesia Tahun 2009 Nomor 144, Tambahan Lembaran Negara Republik Indonesia Nomor 5063); 5. Undang-Undang Nomor 13 Tahun 2012 tentang Keistimewaan Daerah Istimewa Yogyakarta (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 170, Tambahan Lembaran Negara Republik Indonesia Nomor 5339); 6. -
Lex Administratum, Vol. V/No. 9/Nov/2017
Lex Administratum, Vol. V/No. 9/Nov/2017 PERLINDUNGAN PENGETAHUAN TRADISIONAL saat ini belum ada pengaturan hukum yang PROPINSI SULAWESI UTARA khusus untuk memberikan perlindungan DI ERA MASYARAKAT EKONOMI ASEAN (MEA)1 hukum pengetahuan tradisonal sehingga Oleh: Merry Elisabeth Kalalo2 pemerintah daerah perlu mengupayakan untuk mencari model pengaturan hukum yang ABSTRAK tepat dalam memberikan perlindungan hukum Keanekaragaman suku etnik yang ada di terhadap pengetahuan tradisional. Kendala Sulawesi utara menghasilkan berbagai yang ada yaitu mencari tahu originalitas dari peninggalan hasil karya nenek moyang sebagai pengetahuan tradisional yang ada pada saat pengetahuan tradisional masyarakat di bidang melakukan identifikasi pengetahuan hak kekayaan intelektual (HKI) yang perlu tradisional masyarakat Sulawesi Utara dan dilestarikan dan dilindungi. Perlindungan selanjutnya untuk proses menginventarisasi, hukum menjadi suatu hal yang urgen mendokumentasi untuk didaftarkan dan/atau mengingat kesiapan pemerintah Sulut untuk di catat ke Kantor Direktoran Jenderal HKI masuk dalam perdagangan bebas di era MEA, Kementerian Hukum dan HAM. Dan untuk sehingga potensi peningkatan hak produk pengetahuan tradisional yang pengetahuan tradisional dalam persaingan diperdagangkan yang telah memiliki merek perdagangan bebas perlu menjadi perhatian. dapat mendaftarkan ke Kantor Dirjen HKI Dan dengan program pemerintah dalam untuk mendapatkan perlindungan hukum Hak peningkatan ekonomi di bidang Merek. keparawisataan membuat daerah Sulawesi Utara menjadi salah -
Pengembangan Gandum Dataran Rendah Melalui Uji
PENGEMBANGAN GANDUM DATARAN RENDAH MELALUI UJI ADAPTASI GENOTYPE DAN PERAKITAN TEKNOLOGI TEPAT GUNA PENGOLAHAN MAKANAN BERBASIS BIJI GANDUM (Triticum aestivum L.) DEVELOPMENT OF LOWLAND WHEAT THROUGH ADAPTATION OF GENOTYPE AND CREATION APPROPRIATE TECHNOLOGY OF FOOD PROCESSING BASED ON GRAINS WHEAT (Triticum aestivum L.) Oleh Nugraheni Widyawati, Sony Heru Priyanto, Djoko Murdono, Theresa Dwi Kurnia, Fakultas Pertanian UKSW- Salatiga Email: [email protected] Abstrak Dalam rangka meningkatkan kedaulatan pangan bangsa telah dilakukan penelitian tentang pengembangan gandum dataran rendah melalui uji adaptasi genotype dan perakitan teknologi tepat guna pengolahan makanan berbasis biji gandum, pada Juni 2013 hingga Desember 2013 berlokasi di Desa Tlogoweru, Kabupaten Demak dan di Universitas Kristen Satya Wacana Salatiga. Penelitian ini bertujuan : 1. Mengetahui genotype yang tahan ditanam di dataran rendah. 2. Membuat booklet cara pengolahan makanan berbasis biji gandum. Penelitian ini menggunakan metode percobaan dan explorasi. Pengujian adaptasi genotype dilakukan melalui penanaman 10 genotipe menggunakan Rancangan acak Kelompok dengan 3 Ulangan Perakitan teknologi tepat guna pengolahan makanan berbasis biji gandum dilakukan melalui tahapan :1. Penelusuran pustaka, 2. Penyusunan kerangka jenis olahan dan prosesnya, 3. Penyusunan resep olahan dan modifikasinya, 4. Percobaan pengolahan, 5. Pengujian organoleptik dan laboratories, 6. Penyusunan Booklet. Hasil penelitian menunjukkan bahwa : 1. ada 6 genotipe yang bisa bertahan ditanam didataran rendah. 2. Telah berhasil disusun dan dicetak suatu booklet berisi 25 resep dan cara membuat makanan berbasis biji gandum. Kata kunci : dataran rendah, gandum , olahan, pengembangan. Abstract In order increasing the nation food defence , it has been done a research about lowland wheat development through the genotype adaptation and making the appropriate technology of food based on grains wheat, since June 2013 until December 2013, in Tlogoweru village, Demak Regency and in Satya Wacana Christian University- Salatiga. -
Mijn Boemboe Rijsttafels
Mijn Boemboe Plate Service Mijn Boemboe Specialiteiten Mijn Boemboe Rijsttafels ‘Nasi/Bakmi Campur’ Plateservice met rijstblokjes (lontong) 32 Rijsttafel Siantar* € 19,50/pp Witte rijst - Bami goreng - Daging smoor of 01 Sate ayam met lontong € 11,00 17 Nasi/Bakmi Campur special Mijn Boemboe € 15,50 Daging rendang (rundvlees) - Ayam kecap of Gebakken rijst of bami met mix van groente- 02 Sate babi met lontong € 11,25 Ayam rujak (kip) - Sayur lodeh (groente) - Sambal en vleesgerechten van Mijn Boemboe goreng buncis (groente) - Saté babi of saté ayam 03 Sate kambing met lontong € 12,50 18 Nasi/Bakmi Campur Siantar € 14,00 (2 stokjes) - Sambal goreng telor (Ei) - Atjar - Kroepoek 04 Sate menado met lontong € 11,25 Gebakken rijst of bami met mix van groente- en vleesgerechten van Siantar 33 Rijsttafel Medan* € 25,00/pp 19 Nasi/Bakmi Campur vegetarisch € 14,00 Plateservice met vegetarische gerechten Witte rijst - Nasi goreng of bami goreng - Gebakken rijst of bami met mix van soja- en Daging smoor (rundvlees) - Daging rendang (rundvlees) - 05 Ketoprak Betawi € 13,50 groentengerechten Babi kecap of babi rica (varkensvlees) - Sambal goreng Gebakken tahoe geserveerd met taugé en selderij 20 Nasi/Bakmi Campur speciaal vegetarisch € 15,50 buncis (groente) - Sayur lodeh (groente) - Sambal goreng 06 Gado gado € 10,00 Gebakken rijst of bami met uitgebreide mix tahoe (soja) - Saté babi of saté ayam (2 stokjes) - Gulai Gevarieerde geblancheerde groenten met pindasaus van soja- en groentengerechten telor of sambal - goreng telor (ei) - Tempé kering -
9782746985940.Pdf
LA VERSION COMPLETE DE VOTRE GUIDE INDONESIE 2015/2016 en numérique ou en papier en 3 clics à partir de 8.99€ Disponible sur EDITION Directeurs de collection et auteurs : Dominique AUZIAS et Jean-Paul LABOURDETTE Auteurs : Maxime DRAY, Jérôme BOUCHAUD, Selamat Arnaud BONNEFOY, Hervé PLICHARD, Solenn HONORINE, Thomas BEAUFILS, Jean-Paul LABOURDETTE, Datang Dominique AUZIAS et alter Directeur Editorial : Stéphan SZEREMETA Responsable Editorial Monde : Patrick MARINGE Rédaction Monde : Caroline MICHELOT, di Indonesia ! Morgane VESLIN et Pierre-Yves SOUCHET Rédaction France : François TOURNIE, Jeff BUCHE, Perrine GALAZKA et Talatah FAVREAU Bienvenue en Indonésie ! Sumatra, Java, Bali, Komodo… FABRICATION Qui n’a pas rêvé à la simple évocation de ces destinations, Responsable Studio : Sophie LECHERTIER assistée de Romain AUDREN d’aventures, de lieux magiques et fascinants, d’animaux Maquette et Montage : Julie BORDES, sauvages à contempler, orangs-outans, dragons, tigres, de Élodie CLAVIER, Sandrine MECKING, partager l’espace d’un moment la culture d’ethnies si éloignées Delphine PAGANO et Laurie PILLOIS de la nôtre. Ces lieux qui stimulent notre imagination et qui Iconographie et Cartographie : Audrey LALOY une fois sur place n’en finissent plus de nous émerveiller sont WEB ET NUMERIQUE biens réels, mais il vous faudra emprunter des chemins de Directeur technique : Lionel CAZAUMAYOU traverses. De paysages grandioses, montagnes embrumées, Chef de projet et développeurs : Jean-Marc REYMUND assisté de Florian FAZER, jungles luxuriantes, plages immenses, en melting-pot culturel Anthony GUYOT et Cédric MAILLOUX et religieux, islam, hindouisme, bouddhisme, animisme… L’archipel se révèle multiple, divers et mystérieux. L’Indonésie DIRECTION COMMERCIALE Responsable Régies locales : est composée de 17 000 îles, parfois immenses et très Michel GRANSEIGNE peuplées comme Java, souvent minuscules, oubliées et Adjoint : Victor CORREIA désertes. -
Call 1800 866 697 Pick-Up & Delivery Available 'Eat Like a Masterchef'
Tommy Smith Cafe menu designed and cooked by MasterChef finalist Ben Ungermann. ‘Eat like a MasterChef’ Menu SIDES CURRIES 1. Nasi – White Rice - $5 12. Gulai Kambing – Lamb Curry 2. Nasi Kuning – Yellow Rice - $7 w/ White Rice & Pickles (National 3. Kroepoek – Prawn Crackers - $3 Dish) - $22 13. Gulai Ikan Karang - Fish Curry APPETISERS w/ White Rice & Pickles - $22 4. Rissoles – Filled Crepe Croquet (2 pieces) - $10 SEAFOOD 5. Sate Ayam – Chicken Skewers w/ 14. Sambal Goreng Udang – Fried Peanut Sauce (6 pieces) - $12 Chilli Prawns w/ White Rice 6. Sate Babi – Pork Skewers w/ Peanut & Pickles - $22 Sauce (6 pieces) - $12 15. Ikan Pecel – Spicy Fish w/ White Rice & Pickles - $22 SALAD 7. Gado Gado – Vegetable Salad w/ MEAT Peanut Sauce (V), (National Dish) - $20 16. Ayam Goreng – Indonesian Fried Chicken w/ White Rice, Pickles & FRIED RICE Sambal (National Dish) - $22 8. Nasi Goreng – Fried Rice (V), 17. Rendang – Spicy Beef w/ White (National Dish) - $15 Rice & Pickles (National Dish) - $22 9. Prawn Nasi Goreng – Prawn Fried 18. Babi Kecap – Sweet Soy Pork w/ Rice - $18 White Rice, Pickles & Sambal - $22 10. Nasi Goreng Ikan. Asin – Salty Fish Fried Rice - $16 NOODLES 11. Nasi Goreng Ayam – Chicken Fried 19. Mie Goreng – Fried Noodles (V), Rice - $18 (National Dish) - $18 20. Bakso – Indonesian Meatball Call 1800 866 697 Noodle Soup - $20 Pick-Up & Delivery Available 21. Mie Ayam – Indonesian Chicken Delivery $10 (Minimum Order $30) Noodle Soup - $20 ‘Eat like a MasterChef’ Menu KIDS MENU 22. Sate Ayam – Chicken Skewers w/ White Rice, Pickles & Peanut Sauce - $12 23. Sate Babi – Pork Skewers w/ White Rice, Pickles & Peanut Sauce - $12 24.