DOCSLIB.ORG

Malaysian Food Composition Database

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Malaysian Food Composition Database PROTOCOLPROTOCOL FORFOR SAMPLINGSAMPLING ANDAND METHODSMETHODS OFOF ANALYSISANALYSIS FORFOR MALAYSIANMALAYSIAN FOODFOOD COMPOSITIONCOMPOSITION DATABASEDATABASE ACKNOWLEDGEMENT On behalf of the National Technical Committee of Malaysian Food Composition Database (FCD), we would like to congratulate the Institute for Public Health (IKU) and Institute for Medical Research (IMR) for their commendable initiatives to establish the protocol for the sampling and methodology for updating Malaysian FCD. We would also like to thank and congratulate all the participating institutions that have contributed significantly and successfully for the completion of this document. We are pleased that the National Technical Committee of Malaysian FCD has successfully initiated the first phase of the Malaysian FCD updated with the establishment of the standard protocol or methodology for creating Malaysian FCD. This protocol is an essential guideline for participating institutions to ensure a standard methodology is used for all food analyses. It is hoped that this document is useful to all the stakeholders especially the participating agencies in ensuring a harmonized application of the methods. This new revision of FCD will benefit those in the field of food and nutrition from various institutions and industries. This strong collaboration should always be maintained for our present and future benefits. We hope the publication of a harmonized sampling and method of FCD will achieve its objective in providing quality nutrient analysis of food for various uses in food and nutrition activities. Therefore, we would like to extend our greatest thanks and appreciations to: Director General of Health Malaysia, Deputy Director General of Health Malaysia (Research and Technical Support) and Deputy Director General of Health Malaysia (Public Health) Director of Nutrition Division, Ministry of Health, Malaysia Senior Director of Food Safety and Quality Division, Ministry of Health Malaysia Directors of the Institute for Public Health and Institute for Medical Research Directors General of Chemistry Department, Ministry of Agriculture and Agro-Based Industry (MARDI), Ministry of Science, Technology and Innovation and Malaysia Palm Oil Board (MPOB) Deans of the Faculty of Allied Health Sciences, Universiti Kebangsaan Malaysia, Faculty of Medical and Health Sciences, Universiti Putra Malaysia, Allied-Health Science, International Islamic University, Faculty of Health Sciences, Universiti Teknologi Mara, Health Science Study Centre, Universiti Sains Malaysia, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu, School of Food Science and Nutrition, Universiti Malaysia Sabah Members of the Technical Working Group (TWG) of Malaysian FCD All the individuals who have directly and indirectly contributed toward the completion of this document. Thank you. i PROTOCOL FOR SAMPLING AND METHOD OF ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE TABLE OF CONTENTS ACKNOWLEDGEMENT i PART I SAMPLING OF FOODS 1.1 Introduction 1 1.2 Definition 1 1.3 Classification 3 1.4 Sampling Procedure 3 1.5 Portions of foods 6 PART II PROTOCOL FOR COLLECTION AND HANDLING OF RAW, PROCESSED AND PREPARED (FOOD AS CONSUMED) FOOD SAMPLES 2.1 Introduction 8 2.2 Objectives 8 2.3 Scope 8 2.4 Sample coding system 8 2.5 General precautionary measures 12 2.6 Recording of raw food samples 13 A - Identification of food 2.7 Recording of processed food samples 15 A - Identification of food 2.8 Recording of prepared samples 17 A - Identification of food B - Sample handling in the field C - Record of handling in laboratory D - Sample preparation in laboratory E - Flowchart of sample preparation in laboratory 2.9 Recording of laboratory results 27 A - Mandatory nutrients B - Optional nutrients PART III LABORATORY METHOD OF ANALYSIS 3.1 Introduction 31 3.2 Summary method of analysis 31 3.3 Details of method 38 3.3.1 Proximate Analysis Moisture 39 Protein 45 Fat 49 Available Carbohydrate 53 Total ash 54 Total dietary fibre 57 Total sugar 62 Energy 66 ii 3.3.2 Minerals Analysis Digestion method for mineral determination 67 Magnesium, Copper, Zinc, Calcium, Iron, Sodium, and 72 Potassium Selenium and Manganese 78 Iodine 80 Phosphorus 82 3.3.3 Fat soluble vitamins Analysis Vitamin A & Carotenoids 85 Vitamin D 90 Vitamin E 97 Vitamin K 103 3.3.4 Water soluble vitamins Analysis Thiamine (B1) &Riboflavin (B2) 107 Niacin (B3) 111 Pantothenic acid (B5) 115 Pyridoxine (B6) 119 Biotin 123 Folic acid (B9) 126 Cobalamin (B12) 130 Choline 133 Ascorbic acid (Vitamin C) 142 3.3.5 Amino acids Analysis 145 3.3.6 Fatty acids Analysis 152 3.3.7 Cholesterol Analysis 157 3.4 Method Performance 164 PART IV FOOD LIST SECTION 1 – RAW AND PROCESSED FOODS 1.01 Cereals and grain products 172 1.02 Starchy roots, tubers and products 175 1.03 Legumes and legume products 176 1.04 Nuts, seeds and products 177 1.05 Vegetables and vegetable products 178 1.06 Fruits and fruit products 182 1.07 Sugars and syrups 186 1.08 Meat and meat products 188 1.09 Eggs 190 1.10 Fish and fisheries products 191 1.11 Milk and milk products 197 1.12 Oils and fats 199 1.13 Beverages 200 1.14 Miscellaneous 202 iii SECTION 2 – PREPARED FOODS 2.1 Traditional Malaysian Kuih 204 2.1.1 Rice and rice flour based 204 2.1.2 Wheat flour based 206 2.1.3 Legume based 208 2.1.4 Glutinous rice based 208 2.1.5 Tuber based 210 2.1.6 Vegetables and fruits based 210 2.1.7 Porridge and pengat 211 2.1.8 Miscellaneous 211 2.2 Cooked Dishes and Meals 2.2.1 Cereal based 213 2.2.2 Meat and egg dishes 216 2.2.3 Fish and sea-food dishes 218 2.2.4 Vegetable dishes 221 2.2.5 Miscellaneous 223 2.3 Franchised "fast foods” 2.3.1 Chicken 224 2.3.2 Burger 224 2.3.3 Pizza 225 2.3.4 Spaghetti 225 2.3.5 Sandwiches 226 2.3.6 Satay 226 2.3.7 Miscellaneous 226 APPENDIX MEMBERS OF NATIONAL TECHNICAL WORKING 227 GROUP OF MALAYSIAN FOOD COMPOSITION DATABASE 2011 PROTOCOL FOR SAMPLING AND METHODS OF 230 ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE TECHNICAL COMMITTEE iv PART I: SAMPLING OF FOODS 1.1 INTRODUCTION The main sampling method for new Food Composition Database (FCD) is the stratified sampling whereby units are taken from defined strata (subparts) of the parent population. Within each stratum, the samples are taken randomly. Strata may be regional, seasonal, retail sales point or others as defined by knowledge of the food being studied (Greenfield & Southgate, 2003). Foods collected are divided into raw, processed and prepared (food as consumed) foods (Figure 1). 1.2 DEFINITIONS Raw food is a material in its natural unprocessed form; or, has not had the final stages of processing; or, food that has not been cooked (Wordiq, 2011). Processed food is food that has been altered from their natural state for safety reasons and convenience. The methods used for processing foods include canning, freezing, refrigeration, dehydration and aseptic processing (Nutrition About, 2011). Prepared food is food sold in a heated state or food that is heated by the seller; food where two or more food ingredients are mixed or combined by the seller for sale as a single item; or food sold with eating utensils provided by the seller such as plates, knives, forks, spoons, glasses, cups, napkins, or straws (Minnesota Revenue, 2011). Restaurant is any place or premises, either permanently or temporarily sells food for consumption on the premises whether prepared or not prepared in situ (UHLG, 2006). Stall includes any locked desk, food court, desk, storage, long benches, baskets, chairs, wood, wall display boxes, show boards of any kind or any other related to it, whether mobile or not mobile; and, whether wheeled or not, on which or in which food, beverages or goods of any kind are sold or exposed for sale at any private or public place (UHLG, 2006). 1 FOOD (NATIONAL) Raw and Processed foods Prepared (food as consumed) foods Examples : Fruits, vegetables, oils Examples : Cooked foods Sampling by central group Source/ Source/ Source/ Source/ Source/ Source/ North Central South East Sabah Sarawak Brand 1 Brand 2 Brand 3 Brand 4 Brand 5 Brand 6 (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) Kedah Selangor Johor Kelantan Analysis Analysis Analysis Analysis Analysis Analysis Kota Kinabalu Kuching Alor Setar Shah Alam Johor Baharu Kota Baharu Notes : 1)Example bread, 6 brand such as Gardenia, High 5, Mighty White, Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Ismalia Bakery, Rhena Bakery and Intisari Bakery will be collected (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) by central group. Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis 2)Example sardine, 6 brand such as Ayam Brand, King Cup, Marina, Yeo's, Tc Boy and Nikko will be collected by central group. Figure 1. Sampling of foods 2 1.3 CLASSIFICATION Foods collected are classified into raw, processed and prepared (food as consumed) foods. Raw and processed foods include cereals and grain products (rice, white/wholemeal/flavoured breads, biscuits, flours, and processed cereal products); starchy roots, tubers and products (chips and flours); legumes and legume products (flours and sauces); nuts, seeds and products; fruits and fruits products; vegetables (starchy roots, tubers, bulbs, leaves, stems and shoots, flowers); and vegetables products; sugars and syrups; meat (beef, chicken, duck, lamb and mutton, pork) and meat products (burgers, patties, hotdogs/sausages, bologna etc); eggs (whole eggs, pasteurized eggs, frozen eggs, dried eggs, high selenium/omega-3 eggs); fish (freshwater and saltwater fish); shellfish (crustacean- crab, lobster, shrimp; mollusk- bivalve (clam, mussel, oyster, scallop), univalve; (abalone, conch, snail), cephalopod (octopus, squid); and fisheries products (crackers, snacks, sauces); milk & milk products (packed liquid/powdered milks, yogurts, cheeses, butter, creams, ghee), beverages (coffee/tea/cocoa mixtures other flavoured packed/ bottled beverages); and oils and fats.
Load more

Recommended publications
  • Pemicu Kanker Dalam Sate, Ayam/Bebek/Ikan Bakar/Goreng Dan Abon
    Jurnal Litbang Sukowati, Vol. 4, No. 2, Mei 2021, Hal 60-78 p-ISSN: 2580-541X, e-ISSN: 2614-3356 KAJIAN PUSTAKA: PEMICU KANKER DALAM SATE, AYAM/BEBEK/IKAN BAKAR/GORENG DAN ABON Eko Saputro1, Djalal Rosidi2, Lilik Eka Radiati3, Warsito4 1,2,3Fakultas Peternakan, Universitas Brawijaya, Malang; 1Balai Besar Pelatihan Peternakan – Batu, BPPSDMP – Kementerian Pertanian RI 4Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang; [email protected], [email protected], [email protected], [email protected] Diterima: Juni 2020; Disetujui: Desember 2020 Abstract. Indonesian people are very fond of consuming satay, grilled/ fried chicken/ duck/ fish because these are very delicious but consumers still do not understand that there are carcinogenic consequences of heterocyclic aromatic mines (HAA) and polycyclic aromatic hydrocarbons (PAH) which are harmful to health. This paper aims to explore HAA, PAH and various ways that have succeeded in minimizing these levels so that consumers can still enjoy these foods safely and comfortably. This paper was compiled based on a systematic literature review; the authors conducted a content analysis on 41 peer-reviewed journal articles. Thermal meat processing is an important process to ensure microbiological safety, eliminate antinutrical factors, improving digestibility and bioavailability of nutrients and develop the profile of the color, aroma and flavor attributes that we want. However, this process also turns out to bring about carcinogens (cancer triggers), HAA and PAH that are potentially harmful to our health in the long run. Their formation is highly dependent on various factors such as cooking method, cooking time, cooking temperature, type of meat, fat contents, moisture contents, pH and creatinine contents of meat.
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • 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.
    [Show full text]
  • Malay Set Dinner Hidang/ Dome – Menu 1 Rm724++ Soup
    DINNER MALAY SET DINNER HIDANG/ DOME – MENU 1 RM724++ Please select your choices by ticking the boxes against the items according to the guide for each category SOUP- Select ONE (1) Sup Tom Yam - Chicken Tom Yam Soup Sup Ayam Bersama Soo Hun – Chicken Soup with Glass Noodle Sup Ayam dan Telur Masam Manis – Hot and Sour Soup with Shredded Chicken and whisked Egg RICE- Select ONE (1) Nasi Minyak Dhall - Buttered flavoured Basmati Rice with Lentil Nasi Putih - Steamed Fragrant Rice Nasi Minyak Bergajus – Fragrant Ghee Rice with Cashew nuts CHICKEN - Select ONE (1) Kari Ayam Berkentang - Chicken Curry with Potatoes Ayam Pansuh – Chicken cooked in Bamboo with Local Herbs Ayam “Tom Yam’’ Panggang Bersos Cili Manis Berkacang – Roasted Chicken “Tom Yam” with Sweet Chili Peanut Sauce FISH - Select ONE (1) Ikan Masak Masam Manis - Fried Fish Fillet with Sweet & Sour Chili Tomato Sauce Ikan Tenggiri Masak Kicap – Fried Mackerel with Sweet Soya Sauce Ikan Masak Merah Kacang Peas - Fish in Tomato Sweet Chili Sauce and Local Spices with Green Peas SQUID - Select ONE (1) Sotong Tumis Berkunyit – Wok Fried Squid with Turmeric in Piquant Sauce Sotong Goreng Bawang Putih Berserai – Wok Fried Squid with Lemongrass and Crispy Garlic Sotong Masak Assam Pedas - Squid simmered in Spicy Tamarind Gravy VEGETABLE- Select ONE (1) Sayur Campur dengan Ikan Bilis Berkunyit dan Sos Tiram – Stir Fried Vegetable Mixed with Anchovies in Turmeric and Oyster Sauce Sayur Goreng Kacang Panjang dengan Tempe – Stir Fried Long Bean with Fermented Soya Bean Sayur Lemak Lodeh dengan Tauhu - Simmered Local Vegetables with Tofu in Turmeric Coconut Gravy Page | 1 Borneo Isthmus Development Sdn Bhd (Co.
    [Show full text]
  • Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
    Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd.
    [Show full text]
  • NEW MENU Post Lockdown 2020
    tukdin® Dishes like mee goreng and nasi lemak are meals in one, but Malaysian food are generally for sharing, to be eaten and enjoyed with friends as a relaxing repast with good conversation. We recommend satay as a shared starter followed by individual plates of rice eaten together with any combination of our chicken, seafood or beef and vegetable dishes which our staff will be happy to recommend. IMPORTANT NOTICE REGARDING FOOD ALLERGIES “All of our food may contain allergens including WHEAT, EGGS, PEANUTS, TREE NUTS, and MILK. For more information, please speak to a member of the staff.” WE OPERATE FROM A SMALL KITCHEN. WE CANNOT GUARANTEE COMPLETELY ALLERGY FREE MEALS This is due to the possibility of cross contamination of trace allergens in the working environment where the food is prepared. Genetically modified soya oil may be present in all our dishes. STARTERS £ 1 Satay goreng 7.90 (Chicken pieces marinated in oriental spices sauteed the traditional way served with rice cubes, cucumber onions and peanut sauce) ♦ 2 Sup ekor 7.90 (Oxtail soup on the bone) 3 Sup ekor pedas 8.90 (Hot and spicy oxtail soup on the bone)♦♦ 4 Sup asam manis(Tom Yam) 7.90 (Prawns and chicken pieces in sour soup)♦♦ 5 Popiah sayur 4.90 (Vegetarian spring roll- 3 pcs) 6 Keropok keping 3.50 (Prawn crackers)♦ MAIN DISHES Fish 10 Ikan bakar air asam 15.90 (Grilled sea bass fillets served with tamarind sauce)♦ 11 Ikan kari 9.90 (Spicy fish curry- one pc sea-bass fillet)♦ 12 Ikan goreng berlada 9.90 (One pc fried sea-bass fillet with chilli paste)♦♦ Shell fish
    [Show full text]
  • Alyonka Russian Cuisine Menu
    ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95
    [Show full text]
  • 35. Isi Dan Sampul Kuliner Indonesia Barat.Pdf
    Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Bacaan untuk Anak Setingkat SD Kelas 4, 5, dan 6 MILIK NEGARA TIDAK DIPERDAGANGKAN Kuliner Indonesia Barat Rumaysha Milhania Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa KULINER INDONESIA BARAT Penulis : Rumaysha Milhania B. Penyunting : Setyo Untoro Penata Letak : Lenggar Wiedo W. Diterbitkan pada tahun 2017 oleh Badan Pengembangan dan Pembinaan Bahasa Jalan Daksinapati Barat IV Rawamangun Jakarta Timur Hak Cipta Dilindungi Undang-Undang Isi buku ini, baik sebagian maupun seluruhnya, dilarang diperbanyak dalam bentuk apa pun tanpa izin tertulis dari penerbit, kecuali dalam hal pengutipan untuk keperluan penulisan artikel atau karangan ilmiah. Katalog Dalam Terbitan (KDT) PB 398.296 41 Milhania B., Rumaysha MIL Kuliner Indonesia Barat/Rumaysha Milhania B.; Setyo k Untoro (Penyunting). Jakarta: Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan, 2017. viii; 53 hlm.; 21 cm. ISBN: 978-602-437-313-9 CERITA RAKYAT, MASAKAN MASAKAN – INDONESIA Sambutan Sikap hidup pragmatis pada sebagian besar masyarakat Indonesia dewasa ini mengakibatkan terkikisnya nilai-nilai luhur budaya bangsa. Demikian halnya dengan budaya kekerasan dan anarkisme sosial turut memperparah kondisi sosial budaya bangsa Indonesia. Nilai kearifan lokal yang santun, ramah, saling menghormati, arif, bijaksana, dan religius seakan terkikis dan tereduksi gaya hidup instan dan modern. Masyarakat sangat mudah tersulut emosinya, pemarah, brutal, dan kasar tanpa mampu mengendalikan diri. Fenomena itu dapat menjadi representasi melemahnya karakter bangsa yang terkenal ramah, santun, toleran, serta berbudi pekerti luhur dan mulia. Sebagai bangsa yang beradab dan bermartabat, situasi yang demikian itu jelas tidak menguntungkan bagi masa depan bangsa, khususnya dalam melahirkan generasi masa depan bangsa yang cerdas cendekia, bijak bestari, terampil, berbudi pekerti luhur, berderajat mulia, berperadaban tinggi, dan senantiasa berbakti kepada Tuhan Yang Maha Esa.
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]