DOCSLIB.ORG

Ramadhan Buffet Menu (Day 1)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ramadhan Buffet Menu (Day 1) RAMADHAN BUFFET MENU (DAY 1) DRIED FRUIT AND TOASTED NUTS STATION KURMA,FIG,APRICOT,PRUNES,DRIED CRANBERRYS,DRIED MANGO,DRIED PAPAYA,DRIED NUTMEG,RAISINS,HAZELNUTS,ALMONDS,WALNUTS,MACADAMIA CHEESE ,COLD CUTS AND SUSHI COUNTER ASSORTED CHEESE WITH COMPOTE, COLD CUTS WITH PICKLED ONIONS, MUSTARD TOMATOES, OLIVES AND ASSORTED SUSHI WITH SHOYU ,GARI AND WASABI ROJAK AND PASEMBUR STALL CUCUMBER,GUAVA,JICAMA,YOUNG MANGO,PINEAPPLE,YOUNG PAYAYA,WATER APPLE ,FERMENTED SOY BEAN CAKE,FRIED HARD TOFU ,BEANSPROUT,PEANUT SAUCE,SHRIMP PASTE SAUCE,GROUND NUTS,SESAME SEED HELP YOURSELF KERABU STALL (ASIAN HERBS AND SALAD ) MANGGA HIRIS,KACANG BOTOL HIRIS,TAUGEH,PUCUK PAKU ,CILI PADI ,CILI MERAH,BAWANG,KERISIK,KACANG TUMBUK,JUS LIMAU,KELAPA PARUT,DAUN KETUMBAR,CARROT,TIMUN ,TOMATO,SUHUN,SERAI,SOS IKAN,GARAM,KICAP CAIR,GULA PASIR,BUNGA KANTAN ULAM AND IKAN MASIN STATION PETAI ,JERING,KACANG BOTOL,KACANG PANJANG,ULAM RAJA,DAUN SELOM,KOBIS,TIMUN,BENDI ,CARROT,PUCUK GAJUS,TOMATO,TERUNG PIPIT,IKAN MASIN GELAMA,IKAN MASIN SEPAT,IKAN MASIN TALANG ,IKAN MASIN BULU AYAM CARVERY STATION ROAST LAMB ,ROAST CHICKEN ,ROAST BEEF,BAKED WHOLE FISH ,HASSELBACK POTATO ,ROASTED CARROTS,ROASTED PUMPKINS,GRILLED BROCOLLI,ROSEMARY SAUCE,BLACKPEPPER SAUCE,MINT SAUCE,ONION MARMALADE,MUSTARD,PICKLED ONIONS ASIAN STYLE SEAFOOD’S(SHELL OUT) SHELL OUT STYLE MALAYSIAN FAVORITE SPICY SEAFOOD’S WITH CORN, BROCOLLI AND GREEN PEAS HELP YOURSELF SANDWICH STATION MIXTURE OF COLD CUTS, ASSORTED FILLING, SMOKED AND CURED LETTUCES, SLICED TOMATOES, SLICED CUCUMBER, SLICED CHEESE, ONIONS, OLIVES, MUSTARD AND ASSORTED BREADS SAUSAGE STATION TANDOORI SAUSAGE,CHIPOLATA SAUSAGE,BEEF SAUSAGE,BRATWURST SAUSAGE,GARLIC SAUSAGE,CHEESE SAUSAGE,FARM HOUSE SAUSAGE,MUSHROOM SAUSAGE,GRILLED ONION,GREEN PEAS,GRAIN MUSTARD,GHERKINS,JALAPENO,BBQ SAUCE,KETCHUP,CHILI SAUCE THE FRIED STATION NUGGETS,POTATO WEDGES ,SAMOSA,SPRING ROLL, FISH BALL ,FRENCH FRIES,SOTONG BALL ,ONION RING,CHICKEN DRUMETTS,CURRY PUFF,CHEESE SAUCE,MAYONNAISE,THAI CHILI THE WAFFLE AND PANCAKE COUNTER HONEY ,MAPLE SYRUP, PEANUT BUTTER, KAYA ,BUTTER,JAMS,CHOCOLATE SAUCE, CHOCOLATE CHIPS, STRAWBERRY HELP YOURSELF NOODLE STATION CLEAR FISH BALL , TOMYUM SOUP, TAIPEI BEEF SOUP ,CURRY MEE,MEE BANDUNG,ASSAM LAKSA,NYONYA CURRY LAKSA ,PRAWN MEE WITH SELECTION OF NOODLES AND CONDIMENTS SOUP STATION SUP KAMBING,SUP AYAM ,MUSHROOM SOUP,ASPARAGUS SOUP,CREAM OF CHICKEN ,FISH BALL SOUP ,SUP EKOR WITH BREADS AND BUTTER THE KAWAH GULAI KAMBING ,GULAI DAGING THE RAYA SPIRIT STATION SATAY AYAM ,SATAY DAGING, LEMANG,KETUPAT,NASI IMPIT,GRILLED OTAK OTAK ,SERUNDING AYAM,SERUNDING DAGING ,SERUNDING IKAN ,BEEF RENDANG ,CHICKEN RENDANG,BAWANG,TIMUN ,KUAH KACANG BIRYANI AND MANDI STATION MUTTON BIRYANI,CHICKEN BIRYANI,LAMB MANDI,CHICKEN MANDI ,DHALL,PICKLED ONION,ACAR JELATA ,PAPADUM PASTA AND FRIED NOODLES STATION SPAGHETTI MARINARA,SPAGHETTI AGLIO OILO,MEE GORENG ,CUT CHILI,PARMESAN CHEESE,CHILI FLAKES,SAMBAL CILI DIM SUM AND PAU COUNTER ASSORTED DIM SUM AND STEAMED PAU WITH CHILI AND SWEET SAUCE THE MURTABAK AND ROTI JALA COUNTER CHICKEN MURTABAK,BEEF MURTABAK,ROTI JALA,CHICKEN CURRY ,PICKLED ONION,DHALL SATAY CELUP FISH BALL ,SOTONG BALL, SAUSAGE,QUILL EGG,CHICKEN LIVER,CHICKEN GIZZARD,CHICKEN MEATBALL ,BABY CORN ,BROCOLLI ,FISH CAKE,PRAWN BALL,CRAB BALL,BUTTON MUSHROOM ,SEAFOOD TOFU ,BABY CORN ,PRAWN DUMPLING,WANTAN ,BEANCURD PUFF,CHEESE TOFU,CRABSTICK ,ENOKI MUSHROOM ,SHEMENJI MUSHROOM ,PEANUT SAUCE,CHILI OIL,SOY SAUCE,CILI PADI SAUCE,SAMBAL SAUCE,SRIRACHA SAUCE,SWEET SAUCE SEAFOOD ON ICE FRESH OYSTER,MUSSEL,BLUE MUSSEL,CRAY FISH ,CLAMS,SQUIDS,CRABS,BAMBOO CLAMS,SCALLOP MEXICAN FAJITAS STATION ROLL YOUR OWN FAJITAS ,ASSORTED SALSA, GUACAMOLE ,LAMB PAPRIKA, CAYENNE CHICKEN ,CUMIN BEEF ,SPICED CAPSICUM, SOUR CREAM ,KIDNEY BEAN ,ONION ,CORIANDER, LIME WEDGE ,JALAPENO, CORN THE CHILL STATION ASSORTED ICE CREAM ,ICE KACANG, CENDOL AND LAI CHI KANG WITH CONDIMENTS THE MAIN CHOICES NASI PUTIH ,RENDANG DAGING ,CURRY IKAN BAWAL WITH BENDI AND EGGPLANT,AYAM MASAK MERAH ,PAJERI APPLE HIJAU ,SAMBAL SOTONG ,SAYUR LODEH ,STEAMED EGG,TOFU WITH MINCED CHICKEN AND SOYA SAUCE THE SWEET STATION ASSORTED SELECTION OF PASTRY, CAKES AND DESSERTS SWEET BUBUR COUNTER ASSORTED SWEET HOT DESSERTS THE KUIHS ASSORTED MALAY KUIH SELECTION THE FRUIT STATION ASSORTED CUT FRUITS WITH COULIS ,YOGURT QUINCHE YOUR THIRST MATA KUCING , CINCAU, ORANGE JUICE, SIRAP SELASIH, SIRAP BANDUNG, BARLI TEH TARIK ,NESCAFE TARIK, KOPI TARIK ,MILO PANAS .
Load more

Recommended publications
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay
    sustainability Article Understanding Intangible Culture Heritage Preservation via Analyzing Inhabitants’ Garments of Early 19th Century in Weld Quay, Malaysia Chen Kim Lim 1,*, Minhaz Farid Ahmed 1 , Mazlin Bin Mokhtar 1, Kian Lam Tan 2, Muhammad Zaffwan Idris 3 and Yi Chee Chan 3 1 Institute for Environment & Development (LESTARI), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; [email protected] (M.F.A.); [email protected] (M.B.M.) 2 School of Digital Technology, Wawasan Open University, 54, Jalan Sultan Ahmad Shah, George Town 10050, Malaysia; [email protected] 3 Faculty of Art, Computing & Creative Industry, Sultan Idris Education University, Tanjong Malim 35900, Malaysia; [email protected] (M.Z.I.); [email protected] (Y.C.C.) * Correspondence: [email protected] Abstract: This qualitative study describes the procedures undertaken to explore the Intangible Culture Heritage (ICH) preservation, especially focusing on the inhabitants’ garments of different ethnic groups in Weld Quay, Penang, which was a multi-cultural trading port during the 19th century in Malaysia. Social life and occupational activities of the different ethnic groups formed the two main spines of how different the inhabitants’ garments would be. This study developed and demonstrated a step-by-step conceptual framework of narrative analysis. Therefore, the procedures used in this study are adequate to serve as a guide for novice researchers who are interested in undertaking Citation: Lim, C.K.; Ahmed, M.F.; a narrative analysis study. Hence, the investigation of the material culture has been exemplified Mokhtar, M.B.; Tan, K.L.; Idris, M.Z.; by proposing a novel conceptual framework of narrative analysis.
    [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]
  • Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia
    Journal of Economics, Management and Trade 22(2): 1-9, 2019; Article no.JEMT.45532 ISSN: 2456-9216 (Past name: British Journal of Economics, Management & Trade, Past ISSN: 2278-098X) Carrying Capacity of Betawi Setu Babakan Cultural Tourism Area a Case Study in South Jakarta, Indonesia T. Titi Widaningsih1*, Mirza Ronda1, Rahtika Diana1 and Arry Rahayunianto2 1Post Graduate Program, Sahid University, Jakarta, Indonesia. 2Faculty Communication, Sahid University, Jakarta, Indonesia. Authors’ contributions This work was carried out in collaboration between all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JEMT/2019/45532 Editor(s): (1) Dr. Chiang-Ming Chen, Department of Economics, National Chi Nan University, Taiwan. Reviewers: (1) Atilla Akbaba, Izmir Katip Celebi University, Turkey. (2) Ibrahim Oladayo Ramon, Lagos State Polytechnic, Nigeria. (3) Maw-Cherng Lin, Cardinal Tien Junior College of Healthcare and Management, Taiwan. Complete Peer review History: http://www.sciencedomain.org/review-history/28172 Received 07 October 2018 Accepted 21 December 2018 Original Research Article Published 08 January 2019 ABSTRACT The Setu Babakan Betawi cultural village has been designated as a cultural heritage for more than 15 years with the aim of preserving and developing the culture of Betawi community. Betawi cultural village is in the tourism area of Setu Babakan. Setu Babakan tourism area has been designated as a Betawi cultural tourism area but the number of tourist visits is still low due to lack of promotion and tourist destination carrying capacity. This study aimed to identify the tourism area carrying capacity covering several dimensions, namely (1) attraction that also included uniqueness, (2) accessibility, (3) facilities that included amenity and ancillary (4) community involvement, using multidimensional scaling analysis (MDS).
    [Show full text]
  • Kuaghjpteresalacartemenu.Pdf
    Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
    [Show full text]
  • Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
    HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
    [Show full text]
  • Melaka Makan Mission
    ri Sa g in TRAVELOGUE m a Ali T n . u J h . T J a hir i m uta Fat J. J. M n Piatu H Tu ukit a J. J. B n g ng T a u r a ng e h Grand Continental B na H Melaka Hotel an Yan La ah h C i j y a a T Sr G J. Bus Station . n J Kubu t u a T am e g Stadium M J. e n n W a Tu d J. im a P K . J. g J Express H Majestic T n o engkerah O Bus Station P . J. Kg. Empat J i J . L K g g g n n . h a o H e H d l u u J. Mu e e nsh i i A L b b r l H d City G u u Plaza u l r K lah e t t i J. Bayview k e u Inn y J. T H u P B A un T H . Palace J . a J J an Cheng Lock y a a J. Hang Jeba R r a a J. T h J okong g a . J. Kota Laksamana n d L u n a k t B e s . B J a . m J H Renaissance a n ok J Melaka Hotel a H Tan Kim ab a . Tem C em an enggong he Hock Hotel J. S ri m ng u sa Ho st L. Hang Jebat k g H a La n Semabok Inn K J.
    [Show full text]
  • A Review of the Malaysia's Heritage Delicacy Alongside with The
    Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
    [Show full text]
  • Materials for a Rejang-Indonesian-English Dictionary
    PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.
    [Show full text]
  • DARI DAPUR BONDA Menu Ramadan 2018
    DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan
    [Show full text]
  • Synthesis of Activated Carbon from Waste Raw Material Using “Buluh Lemang‟‟, Schizostschyum Brachycladum
    SYNTHESIS OF ACTIVATED CARBON FROM WASTE RAW MATERIAL USING “BULUH LEMANG‟‟, SCHIZOSTSCHYUM BRACHYCLADUM. SHAFARUL BIN MUSTAFA UNIVERSITI TEKNIKAL MALAYSIA MELAKA SUPERVISOR DECLARATION “I hereby declare that I have read this thesis and in my opinion this report is sufficient in terms of scope and quality for the award of the degree of Bachelor of Mechanical Engineering (Structure and Materials)” Signature : ................................... Supervisor I : En. Imran Syakir bin Mohamad Date : ................................... Signature : ................................... Supervisor II : En. Hairul bin Bakri Date : ................................... ii SYNTHESIS OF ACTIVATED CARBON FROM WASTE RAW MATERIAL USING “BULUH LEMANG’’, SCHIZOSTSCHYUM BRACHYCLADUM. SHAFARUL BIN MUSTAFA This Report Is Submitted In Partial Fulfillment of Requirements For The Bachelor of Mechanical Engineering (Structure and Materials) with Honours. Faculty of Mechanical Engineering Universiti Teknikal Malaysia Melaka MAY 2011 iii DECLARATION “I hereby declare that the work in this report is my own except for summaries and quotations which have been duly acknowledged.” Signature : …………………………………… Name of Candidate : SHAFARUL BIN MUSTAFA Date : iv For my beloved mother, dearest family members and next of kin, lecturers and friends. v ACKNOWLEGMENT AssalamualaikumWarrahmatullah . First and foremost, I am grateful to Allah SWT for the strength and good health that allow me to complete this final year project. My special gratitude goes to my supervisor Mr. Imran Syakir Bin Mohamad, lecturer Thermal Fluid Department of the University of Technical Malaysia Melaka (UTeM) for his encouragement and guidance throughout this project. Thanks also to Miss Sian Meng, the research assistance of the Faculty of Manufacturing Engineering (UTeM), Mr. Rostam bin Omar, the science officer at COMBICAT, University Malaya (UM) for their continuous help during this project and Dr .
    [Show full text]
  • Food KL 1 / 100 Nasi Lemak
    Food KL 1 / 100 Nasi Lemak ● Nasi Lemak is the national dish of Malaysia. The name (directly translated to ‘Fatty Rice’) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. ● The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: http://seasiaeats.com/ Food KL 2 / 100 Food KL 3 / 100 Roti Canai ● Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. ● This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. ● It is usually served with dhal and different types of curries. Photo credit: http://kuali.com/ Food KL 4 / 100 Food KL 5 / 100 Teh Tarik ● There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). ● Black tea is mixed with condensed milk and “pulled” multiple times into frothy perfection. ● You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: http://blog4foods.wordpress.com/ Food KL 6 / 100 Food KL 7 / 100 Ikan Bakar ● Directly translated to English, Ikan Bakar means burnt fish. ● Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). ● It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100 Food KL 9 / 100 Banana Leaf Rice ● In traditional South Indian Cuisine, a meal is normally served on a banana leaf.
    [Show full text]