Ontbijt De Toko Menu Lunch

CAFÉ NL DS MENU ONTBIJT DE TOKO TOT 12:00- 12:00 21:00 INDONESISCH YOGHURT MET GRANOLA EN VERS FRUIT 6,50 DEZE GERECHTEN WORDEN GESERVEERD MET RIJST, KROEPOEK, SEROENDENG, ATJAR & SAMBAL CROISSANT 2,00 +JAM/BOTER +0,80 BABI KETJAP: BUIKSPEK GEGAARD IN 11,00 KETJAPSAUS MET GEMBER, STERANIJS EN ZOETZURE TAUGÉ. +EEN EITJE +1,00 AYAM OPOR: KIPPENDIJEN GEGAARD IN 11,00 KOKOSMELK MET APPEL EN KORIANDER GADO GADO: MET KEUZE UIT EEN EITJE 11,00 OF TEMPEH (V) NASI KUNING IPV WITTE RIJST +1,00 BIJGERECHTEN TEMPEH BALADO: GEFRITUURDE TEMPEH 3,50 LUNCH IN SAMBAL (V) 12:00- OERAPAN: WARME GROENTEN MET 3,50 21:00 GEKRUIDE KOKOSRASP (V) EI IN KEMIRINOOTSAUS (V) 1,50 BROODJES (TOT 16:00) EXTRA DAGING RAWON/AYAM OPOR/ GADO GADO 6,00 AYAM ROEDJAK: KIPPENDIJ IN PITTIGE 6,50 TAMARINDESAUS MET ATJAR TJAMPOER SNACKS BABI KETJAP: BUIKSPEK GEGAARD IN 6,50 KETJAPSAUS MET GEMBER, STERANIJS EN VIETNAMESE SPRINGROLL MET BOSUI, 4,50 ZOETZURE TAUGÉ. WORTEL EN EEN PINDADIP (V) TEMPEH BALADO: GEFRITUURDE TEMPEH 6,50 PANGSIT MET EEN WISSELENDE VULLING, 5,50 MET DASLOOKSAMBALMAYONAISE, IJSBERGSLA GESERVEERD MET DASLOOKSAMBAL EN ATJAR VEGA FRIED 'CHICKEN': TEMPEH 5,00 GEKOOKT EI, MET 6,50 NUGGETS MET DIP (V) CITROENGRAS/KEMIRINOOTSAUS, BIESLOOK EN KEWPIEMAYONAISE FALAFEL MET DIP (V) 5,50 SOEP SOEP VAN DE WEEK GESERVEERD MET 5,50 BROOD (V) SAOTO 'WIX': MET KIP, GEKOOKT EI EN 5,00 GEROOKTE OLIE ZOET VRAAG ONS NAAR ONZE WISSELENDE CAKES, MUFFINS EN TAARTEN! CAFÉ EN WIFI: DS DE SCHOOL MENU 1056AB01 BREAKFAST DE TOKO UNTIL 12:00- 12:00 21:00 YOGHURT WITH GRANOLA AND FRESH FRUIT 6,50 INDONESIAN DISHES SERVED WITH RICE, SHRIMP CRACKERS, SEROENDENG, ATJAR & SAMBAL CROISSANT 2,00 +JAM/BUTTER +0,80 BABI KETJAP: PORK BELLY BRAISED IN 11,00 KETJAP-SAUCE WITH GINGER, STAR ANISE AND SWEET 'N SOUR BEAN SPROUTS. + EGG +1,00 AYAM OPOR: CHICKEN THIGHS BRAISED 11,00 IN COCONUTMILK, SERVED WITH APPLE AND CILANTRO GADO GADO: WITH EGG OR TEMPEH 11,00 NASI KUNING INSTEAD OF WHITE RICE +1,00 SIDES TEMPEH BALADO: FRIED TEMPEH 3,50 LUNCH IN SAMBAL (V) 12:00- OERAPAN: WARM VEGGIES WITH 3,50 21:00 GRATED AND SPICED COCONUT (V) EGG WITH CANDLENUT SAUCE (V) 1,50 SANDWICHES (UNTIL 16:00) EXTRA DAGING RAWON/AYAM OPOR/ GADO GADO 6,00 AYAM ROEDJAK: CHICKEN THIGHS BRAISED 6,50 IN A SPICY TAMARIND SAUCE, SERVED WITH ATJAR SNACKS TJAMPOER VIETNAMESE SPRING ROLLS WITH SPRING 4,50 ONION, CARROT AND A PEANUT DIP (V) BABI KETJAP: PORK BELLY BRAISED IN 6,50 KETJAP-SAUCE WITH GINGER, STAR ANISE PANGSIT WITH CHANGING FILLING, 5,50 AND SERVED WITH A WILD GARLIC GREEN SAMBAL SWEET 'N SOUR BEAN SPROUTS. VEGGIE FRIED 'CHICKEN': TEMPEH NUGGETS 5,00 WITH DIP (V) TEMPEH BALADO: FRIED TEMPEH 6,50 FALAFEL WITH DIP (V) 5,50 WITH WILD GARLIC MAYO, LETTUCE AND ATJAR BOILED EGG WITH LEMONGRASS & 6,50 CANDLENUT SAUCE, SERVED WITH CHIVES AND KEWPIE MAYONAISE SOUP SOUP OF THE WEEK, SERVED WITH BREAD 5,50 (V) SAOTO 'WIX': WITH CHICKEN, EGG AND 5,00 SMOKED OIL SWEETS ASK US ABOUT OUR CHANGING CAKES, PIES AND .

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Booklet Indonesian Culinary Week 2019
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