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Appetisers Young Mango & Papaya Salad

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Food“Combining exotic grilling & smoking techniques from the far reaches of the Indonesian islands” g r i l l e d s o u p i n c o c o n u t h u s k s n a c k s & f r i t t e r s Blue Swimmer Crab & Prawn “Crancam” Soup 125 Smoked Fish “Otak Otak” (n) 20 / pcs basa gede, lemongrass, bay leaves, shallot spanish mackarel, sambal kacang Grilled Beef Ribs & Coto Makassar Broth (v) 110 Tapioca “Cireng” Fritters / 6 pcs 25 buras, lemo, ginger, lemon basil, chili, shallot, soy sauce garlic, spring onion Grilled Edamame 35 smoked sea salt g r i l l e d i n b a m b o o s h e l l Local Ricefield Duck 105 in manadonese spice Organic Farm Chicken 95 a p p e t i s e r s in coconut & coriander Young Mango & Papaya Salad (v) 45 Smoked Sting Ray 85 palm sugar, coriander leaves, fried shallot in chili & coconut curry Coconut Smoked Octopus 105 Grilled Sticky Rice 40 mint & celery salsa, fermented beans, potato, extra virgin coconut oil in ginger coconut curry Grilled Tiger Prawn & Pomelo Citrus 105 Beef Rendang “Minang” (gf) 125 crisp romaine & cashew nut dressing, jicama, tomato, cucumber lemongrass, bay leaves, kaffir lime leaves, coconut milk, chili Hot Pot Clams 100 Jackfruit Rendang 60 balinese galangal spices “base gede”, lemongrass, bay leaves, kaffir lime leaves, coconut milk, chili turmeric leaves, boiled sweet potato Long Bean Salad (v) 45 long bean, cabbage, baby eggplant, beansprout, palm sugar & aromatic ginger dressing l i a p l i a p n a s i l i w e t Grilled Vegetables (v) 125 brocolli, asparagus, tofu, hazelnut in opor sauce Seafood (share for 2) 290 clams, prawn, scallop, coconut water g r i l l e d s a t a y i n s k e w e r s *served in paella pan Beef Satay Maranggi (n) 60 beef in sweet soya & coriander chili sauce Chicken Satay Lilit (n) 30 minced chicken in balinese basa gede spice s i g n a t u r e s Lamb Satay (n) 50 lamb in miso & soy sauce Braised Beef Rendang “Resep Mama” (gf) 140 with rice / lemang / ketupat Tuna Satay (n) 60 tuna eye fillet with coriander, lime & sugar sauce Smoked Skipjack Tuna “Cakalang Fufu” 95 with sambal rica *all sate served with chili, cracker & pickle Lemo: Citrus Otak Otak: Grilled Fish Cake (n) contains nuts (v) vegetarian (gf) gluten-free Buras: Sticky Rice Steamed in Banana Leaf *All items subject to 15% government tax & service charge Basa Gede: Lemongrass Curry Paste *Prices are quoted in ‘000 thousand Rupiah Rendang: Caramelised Brown Curry Manadonese: Chili & Tomato Paste Lemang / Ketupat : Crackling / Sticky Rice Food“Combining exotic grilling & smoking techniques from the far reaches of the Indonesian islands” g r i l l e d s i d e s Eggplant 40 sambal rica c h e f f a v o r i t e s Asparagus 40 sesame dressing Catch of the Day (serves two people) Brocolli 40 Red Snapper 240 hazelnut dressing 800gr Sweet Potato 40 Opaka “Pink Snapper” 180 coconut mackarel chili 800gr 40 165 Sweet Corn Baronang “Rabbitfish” 5 flavors 600gr Jimbaran Lobster 500 400gr Squid 130 500gr *served with chili, tomato & shallot salad “dabu dabu”, sambal matah, red chili, plecing, lalapan d e s s e r t Papuan Crab in Sambal Balado 355 Cendol 45 crispy potato, sweet & sour chili sauce, grilled leeks jackfruit, basil seed, sago pearl, palm sugar, coconut Es Pisang Rai 45 Coconut & Palm Sugar Braised Quail 220 banana, jaje uli, fermented black glutinous rice cucumber pickle, roma tomato, coconut crumbles, spicy chili sauce Sagu Bakar 40 Organic Farm Chicken 130 coconut, palm sugar, jackfruit, coconut ice cream grilled cabbage, lemon basil, melinjo leaves, opor sauce Diamond Cake “Wajik Bakar” 45 sticky rice in palm sugar, coconut milk, shredded coconut, Black Angus Rib Eye Fillet 250 mango ice cream, “srikaya” coconut jam mint & basil, lemon leaves, spicy chimicurri sambal, grilled potato & semi dried tomato Marinated Beef Tounge 80 potato, semur sauce, glazed carrot Sweet Soya & Miso Lamb Chops 340 watermelon rind pickles, coriander, fresh tomato, fermented chili k i d s m e n u Grilled Vegetables Platter (v) 120 Egg Fried Rice 45 fried chicken & shrimp crackers jackfruit rendang, grilled eggplant, long bean salad, turmeric rice, rempeyek crackers, homemade pickles Sausages & fries 40 sesame dressing Bamboo Duck & “Nasi Lemang” Crackling Rice 210 jackfruit rendang, peanut & coconut sambal, satay lilit, long bean salad Grilled Fish 120 brocolli & buttered rice Mini Steak 110 tomato & sweet potato Chicken Satay 40 grilled vegetables, rice & peanut sauce Sambal Balado: Chili Pepper Sauce (n) contains nuts (v) vegetarian (gf) gluten-free Sambal Rica: Garlic & Chili *All items subject to 15% government tax & service charge Jaje uli: Coconut & Honey Cake *Prices are quoted in ‘000 thousand Rupiah Rempeyek: Nut & rice flour crackers Semur Sauce: Sweet Soy & Nutmeg Sauce Beverages d h a r m a l o o s e l e a f t e a s h e i n e k e n d r a u g h t f a v o u r i t e s Vata (well-being) 35 Tower 285 Mimosa 110 anise, cardamom, chamomile, ginger sparkling wine, orange juice Pitcher 270 Kapha (immunity) 35 White Sangria 110 green tea, cinnamon, ginger, pepper, clove Glass 70 white wine, vodka, fruits slices, ginger ale Pita (digestion) 35 Red Sangria 100 chinese white tea, coriander, cardamom, mint red wine, vodka, fruit slices, ginger ale Originals 35 b e e r s Rick James 100 english breakfast, sunda red, golden leaf, jasmine, bourbon, ginger liqueur, red wine, ginger dharma masala chai, rooibos Black Butte Porter 160 Tuatara Sauvinova 120 p u n c h y i c e d t e a s Tuatara APA 120 r e f r e s h i n g Lychee & Strawberry 30 Tuatara Pilsner 110 Liap Mai Tai 110 white rum infused basil, dark rum, cointreau Peach & Rosemary 30 Poleeko Pale Ale 110 Cool Down 110 Strawberry & Chamomile 30 Summer Solstice 110 gin, sour mix, cucumber, cranberry juice San Miquel Cerveza Negra 55 Lemon Berry Gin 110 gin, amaretto, cranberry juice, lemongrass m o c k t a i l s San Miguel Light 40 Garden Ice Tea 110 Green Day 40 vodka, gin, tequila, midori, sour mix, coke celery, mint, cucumber, lime, honey Bintang Radler 32 Rosita 110 Minty Melon 40 Bintang Small 32 vodka, rosella syrup, mint leaf, watermelon, blueberry, mint, honey cranberry juice, soda Chamomile Passion 40 Tropical Mojito 110 chamomile tea, passion puree, lime juice vodka, cointreau, mint leaf, lime, passion puree Cacupish 40 s i g n a t u r e s carrot, cucumber, pineapple juice, spinach Liap Liap Beauty 115 Monkey Forest 40 infused vodka, campari, strawberry puree, strawberry, lime, mint, apple juice orange sorbet r u m Jalan Bisma 40 Pejeng Sour 115 Bacardi Light 80 watermelon, basil, ginger, soda amaretto infused herbs, peach liqueur, lime juice, bitter, egg white Myers Dark 80 The Tropics 115 Captain Morgan 75 rum, lime guava juice, mango puree, passion fruit syrup c o f f e e Sagatiba Cachaca 90 Bisma Garden 115 Espresso / Hot Chocolate / Cappucino / gin, basil leaf, lemon juice, soda Ron Colados 70 Americano / Cafe Latte / Flat White / Kajeng Kayu Manis 115 Cafe Mocha / Macchiato 30 tequila, spicy syrup, cinnamon syrup, lime juice Double Espresso 40 Bloody Mary 115 vodka, bloody mary mix, olives, red onion g i n Soft Drink / Water 20 Ginger Julep 115 Gordon 80 bourbon, ginger, mint leaf, gingembre Beefeater 95 Goyang Goyang Swing 115 South Bank 70 f r e s h j u i c e spiced rum, mango puree, lime juice,pineapple, sugar cane Orange / Watermelon / Papaya / Pineapple / Lemon / Lime / Apple / Carrot 35 b o u r b o n c l a s s i c s Jack Daniel’s 90 Margarita 110 Wild Turkey 100 m a r t i n i s c o r n e r tequila, cointreau, sour mix Brekkie 100 Cosmopolitan 110 gin, cointreau, marmalade, orange juice, lemon juice vodka, cointreau, cranberry juice, sour mix Mojito 110 Espresso 100 t e q u i l a vodka, kahlua, frangelico, vanilla syrup white rum, mint leaf, brown sugar, soda water, lime Jose Cuervo 85 Breezy 100 vodka, lychee liqueur, lychee juice, Whisky Sour 110 La Chica 70 apple juice, cranberry juice scotch whisky, sour mix, egg white, bitter *One shot is 45 ml. *All items subject to 15% government tax & service charge. Prices are quoted in ‘000 thousand Rupiah. Wine List *Wine is served in measures of 125ml per glass w h i t e w i n e Aromo Viognier 120 (glass) / 600 (bottle) 2016, chile r e d w i n e De Bortoli Willowglen Sauv Blanc 90 (glass) / 450 (bottle) Sababay Reserva Red 80 (glass) / 600 (bottle) 2016, australia nv, bali Vina Maipo Chardonnay 100 (glass) / 500 (bottle) Vina Maipo Carmenere 100 (glass) / 500 (bottle) 2016, chile 2016, chile La Ciboise Luberon Blanc 160 (glass) / 800 (bottle) Barwick White Label Pinot Noir 150 (glass) / 750 (bottle) 2015, france 2013, australia Sababay White Velvet 300 (bottle) M. Chapoutier Belleruche Rouge 180 (glass) / 900 (bottle) nv, bali 2016, france Vina Maipo Sauv Blanc 500 (bottle) Neblina Cabernet Sauvignon 600 (bottle) 2016, chile 2016, chile Wolf Blass Bilyara Chardonnay 550 (bottle) Fetzer Zinfandel 700 (bottle) 2016, australia 2015, california Brancott Estate Sauv Blanc 850 (bottle) Chateau Le Puy’s Duc Des Nauves 850 (bottle) 2015, new zealand 2016, france The Wolf Trap Viognier Blend 850 (bottle) Chateau Barreyres 850 (bottle) 2014, south africa 2014, france Casa Botega Soave Classico 985 (bottle) 2015, italy s p a r k l i n g r o s e 650 (bottle) s p a r k l i n g w i n e Freixenet Cordon Rosado nv, spain Freixenet Cordon Negro Brut 140 (glass) / 700 (bottle) Fantini Grand Cuvee 700 (bottle) nv, spain nv, spain SBX Brut Sparkling 140 (glass) / 700 (bottle) nv, chile Tunjung Brut Sparkling 500 (bottle) bali r o s e w i n e Freixenet Carta Nevada 650 (bottle) nv, spain Pipoli Rosato IGP 150 (glass) / 750 (bottle) 2015, italy Fantini Grand Cuvee Bianco 700 (bottle) nv, spain Cape Discovery Rose 350 (bottle) 2014, bali *All items subject to 15% government tax & service charge *Prices are quoted in ‘000 thousand Rupiah.
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    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.
  • 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

    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 .
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed

    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed

    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in