International Menu

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International Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 28 Nov - 2 Des chicken rollad crispy Quesadilla Carrot and sweet potatoes sp Chiken curry masala Pasta Day Brown Rice Black bean spicy quinoa salad capati Green Salad vegetable cap cay Green Salad Garlic bread Shredid Cabage Fruits Green Salad Pork spicy Dal Fruits Fruits Brown rice Fruits 5 - 9 December chcken,peper and pineple Brown Rice Sushi Pasta Day Masaman curry kebab Roast Chicken Brown Rice Green Salad Tempura Green Salad Fried Nodle Green Vegetable Fruits green baby bean saute Fruits Sweet Tempe fish and prawn curry Brown rice Green Salad Fruits Green school Salad Fruits Fruits 12- 16 December corn soup Boritos Lasagna Beef burger Pasta Day chicken salad Green Salad Green Salad Green Salad Green Salad tomato Salsa guacomole Fruits Fruits Fruits Green Salad chicken spicy potatoes chips Fruits Fruit vege burger 19 - 23 December Taco Beef Rendang Bruceta Chiken crispy Pasta Day Guacamole Potatoes friter Green Salad Brown rice Green Salad Tomato Salsa tempe and tofu curry Fruits Fried Nodle Fruits Spicy Bean Sauted Vegetable Sweet Tempe Green Salad Green Salad Green Salad Fruits Fruits Fruits INDONESIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 29 - 4 March Brown Rice Brown Rice Brown Rice Brown Rice Fried Rice Sweet sauce Pork Ikan Mujair goreng Bakso Ayam Organic Veggie Fried Chicken Cap Cay Plecing Kangkung Fruits Tuna fish tomato sc Crackers Fried Tempe Corn Fritter Sweet Sauce Tofu Sambal Sambal Crackers Crackers Fruits Crackers Sambal Sambal Fruits Fruits Fruits 8 - 12 March Brown Rice Brown Rice Fried Rice Brown Rice Brown Rice Kangkung Veggie Sate Chicken egg sunny side up Grilled Pork Chicken SitSit grilledChicken Organic Veggie Fried Mushroom Organic Veggie Sambal Matah Sambal BBQ Tempe Organic Veggie Crackers Organic Veggie Fried Tempe Sambal Sambal Sambal Crackers Crackers Crackers Crackers Fruits Sambal Fruits Fruits Fruits Fruits 15 - 19 March Brown Rice Brown Rice Brown Rice Brown Rice Brown Rice Chicken Liver spicy Pepes Fish Fried Chicken Chicken meat ball soup Fried Anchovy Fried Tempe Crackers Kangkung Veggie Crakers Eggs Salty Fried Nodle Fried Tempe Sweet Sauce Tofu Fruits Organic Veggie Crackers Sambal Sambal Sambal Fruits Sambal Urab vegetable Crackers Fruits Fruits Fruits 22 - 26 March Brown Rice Brown Rice Brown Rice Fried Rice Brown Rice Soto Ayam Pepes pork BBQ Chicken Egg roll Serombotan Veggie Fried Tempe Sayur Asam Plecing Veggie green Salad Chicken SitSit Crackers Corn Fritter Sweet Sauce Tempe Fried Tempe Sweet Spicy Tempe Sambal Crackers Crackers Crackers Sambal Fruits Sambal Sambal Tomato Sambal Crackers.

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{Download PDF} Jakarta: 25 Excursions in and Around the Indonesian Capital Ebook, Epub
JAKARTA: 25 EXCURSIONS IN AND AROUND THE INDONESIAN CAPITAL PDF, EPUB, EBOOK Andrew Whitmarsh | 224 pages | 20 Dec 2012 | Tuttle Publishing | 9780804842242 | English | Boston, United States Jakarta: 25 Excursions in and around the Indonesian Capital PDF Book JAKARTA, Indonesia -- A jet carrying 62 people lost contact with air traffic controllers minutes after taking off from Indonesia's capital on a domestic flight on Saturday, and debris found by fishermen was being examined to see if it was from the missing plane, officials said. Bingka Laksa banjar Pekasam Soto banjar. Recently, she spent several months exploring Africa and South Asia. The locals always have a smile on their face and a positive outlook. This means that if you book your accommodation, buy a book or sort your insurance, we earn a small commission at no extra cost to you. US Capitol riots: Tracking the insurrection. The Menteng and Gondangdia sections were formerly fashionable residential areas near the central Medan Merdeka then called Weltevreden. Places to visit:. We'll assume you're ok with this, but you can opt-out if you wish. Some traditional neighbourhoods can, however, be identified. Tis' the Season for Holiday Drinks. What to do there: Eat, sleep, and be merry. Special interest tours include history walks, urban art walks and market walks. Rujak Rujak cingur Sate madura Serundeng Soto madura. In our book, that definitely makes it worth a visit. Jakarta, like any other large city, also has its share of air and noise pollution. We work hard to put out the best backpacker resources on the web, for free! Federal Aviation Administration records indicate the plane that lost contact Saturday was first used by Continental Airlines in Articles from Britannica Encyclopedias for elementary and high school students.
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Super Brunch
SUPER 22 / BRUNCH 08 IDR 645 FOOD & NON ALCOHOLIC BEVERAGE IDR 1.305 FOOD & ALCOHOL BEVERAGE IDR 2.045 FOOD & CHAMPAGNE PASS AROUND • Tempura oyster, wasabi aioli, roe • Gohu tuna Ternate, kemangi, black cracker MASON – CHEF BENJI ASIAN SALAD STATION Wood fired pastrami short rib / • Asinan Bogor, pickled local fruits, peanut, chimichurri / jus sweet – hot sour sauce patato & fennel gratin • Vietnamese chicken salad, cabbage, confit carrots / dukkah / labneh carrot, Onion white, coriander, cashew, nahm jim sauce • Chilled soba noodle, wakame, scallion, sesame, ponzu dressing • Summer tomato salad, marinated feta, INDONESIAN MARTABAK Persian cucumber, basil • Traditional folded savory pancake, chicken, leek, cabbage, chili FROM LOCAL FRESH FARM MILK AND Served with CHARCUTERIES pickle, and assorted of sauce • Camembert curry sauce, Thai sweet chili, chili sauce, • Gouda tomato sauce • Bali blue • Manchego MIE KOCOK NOODLE STATION • Milano, salami & chorizo • Homemade turmeric noodle • Assorted dry fruits, nuts, mustard and • Flat rice noodle honey • Rich beef broth • Braised beef tendon STARFISH BLOO BBQ CORNER • Sprout, bok choy, chili • Sate Babi Plecing - Bali • Sate Ayam, peanut sauce - Madura SUSHI, SASHIMI & NIGIRI STATION • Sate Beef Maranggi, kecap-shallot sauce - • Sashimi salmon, white snapper, tuna Purwakarta • Nigiri snapper, prawn • Pepes ikan • Maki roll salmon, tuna, vegetable • Ayam bakar taliwang Condiment: pickle ginger, wasabi, soy sauce DIM SUM STATION • Chicken siu mai • Bbq chicken bun • Char siu pork bun • Spring
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DINNER Cassava Rice with Sliced Seared Tuna Mixed Cherry Tomato and Mozzarella Cheese with Tomato Sauce
POKE ME 120k SANDWICH GOURMET 135K SALADS Extra side and protein 25k | item CREATE YOUR OWN FAVORITE SANDWICH Accompanied with fries Caesar salad 79k Base (1) Any additional protein and cheese extra 25k | item Romaine lettuce, bacon, anchovies, White rice | Zucchini noodles | Mixed greens parmesan and garlic crostini Choose your Bread Protein (1) White toast | Mini baguette | Sour doug | Ciabatta | GF Bread toast Roasted pumpkin and quinoa salad 79k Seared Tuna | Seared Salmon | Shrimp grilled | Roasted pumpkin, lemon juice, coriander and quinoa Chicken teriyaki | Sesame Tofu Vegetable (4) Gado-gado 69k Lettuce | Cucumber | Arugula | Tomato | Avocado slice | Mix in (2) Indonesia steam vegetable with peanut sauce, Shredded carrots | Sliced mushrooms | Sliced radish | Red onion slice | Grilled veggie fried tofu and boiled egg White onions pineapple | Cucumber | Corn | Jalapeno Cheese (1) Tum jamur dengan sayur urap 79k Sauce (1) Cheddar | Feta | Mozzarella Balinese spice mushroom cover with banana leaf Sesame shoyu | Ponzu | served with steam mix vegetable with shredded Spicy mayo | Wasabi mayo | EVO – sauce Lemon sauce Protein (1) coconut and Balinese spicy Side (1) Grill chicken breast | Smoked chicken breast | Grill fish fillet Seaweed salad | Avocado | Slice prosciutto Crab meat regular | Edamame Condiment (1) Topping (3) Tobiko Mayo | Dill mayo | Hummus| Dijon Mustards | Avocado Mayo Green onions | Crispy garlic | Wasabi | PIZZA White sesame | Black sesame | Coriander | Slice nori Pizza con parma e rucola 145k Pizza with Parma ham and rocket with tomato sauce ANYTIME ANYWHERE BOWL Fontina e spinaci(Bianca) 135k Fontina and spinach (no pizza sauce) LUNCH & Smoothie bowl 65k MAINS Muesli healthy bowl 65k Royal Pizza 165k Pancake /waffle with condiments 69k Tuna sambal bongkot rice bowl 120k Smoked ham, prosciutto, sautéed spinach, bell pepper, DINNER Cassava rice with sliced seared tuna mixed cherry tomato and mozzarella cheese with tomato sauce.
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The Upper Deck Menu
APPETIZERS Seafood Ceviche 110 Freshly served with a spicy, citrus Leche de Tigre marinade, raw radish, chargrilled cucumber, sprinkled with passionfruit & coconut oil (Ask about today’s fresh catch from Jimbaran) Yellow Fin Tuna 110 Chopped Yellow fin tuna served with lemongrass sambal, chargrilled corn, green mango and hand pressed coconut milk Baked Eggplant with Leek Sabayon 90 Served with smoky baba ganoush, snake beans, crunchy quinoa and Chapung garden’s twigs Veal Tartare 120 Tartar of veal tenderloin, seasoned with chili, capers, galangal, Javanese turmeric and topped with watercress and nastrium Rendang Raviole 100 Raviole stuffed with slow-stewed beef rendang, served with a light lobster broth and coconut cream Pomodoro e Burrata 90 Tomatoes & burrata salad, with steamed lettuce, walnut dressing and pineapple vinegar jelly BBQ Cauliﬂower 85 Rosted cauliflower with soya dressing, sesame oil and brown butter Sprinkled with peanuts, lemon and topped with airy coconut foam Chili Vegan Vegetarian Gluten Free Nuts Prices in IDR and subject to 21% tax and service. MAIN COURSES Catch of the Day 210 Poached fish fillet served with edamame, snow peas, radish and house made curry (Ask about today’s fresh catch) Seafood of the Day 240 Fresh from Jimbaran Bay with marinated kale, served with white wine and shizo nage (Ask about today’s fresh catch) Roasted Quail 190 Honey glazed quail with thyme and chilli, sunflower seeds and aromatic quail sauce. Served with candlenut satay and mashed butternut Rib-eye Steak 380 Rib-eye steak (300g) with Javanese pepper sauce, chargrilled onion, creamy tangy mashed potatoes, topped off with sautéed spinach Beat the Root! 160 Baby red & yellow beetroots variation served nutty pesto, quinoa and crunchy twigs Rijstaffel 250/480 Chapung’s rice, chicken sate lilit, beef rendang, grilled pork ribs, prawn tempura, pepes Ikan, vegetable urap, served with sambal matah and sambal oelek (Single serving or to share for two) Pork Chili Nuts Vegan Vegetarian Gluten Free Prices in IDR and subject to 21% tax and service.
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UPT Perpustakaan ISI Yogyakarta UPT Perpustakaan ISI Yogyakarta PLECING KANGKUNG KHAS LOMBOK SEBAGAI SUMBER IDE PENCIPTAAN MOTIF BATIK PADA KAIN PANJANG
PLECING KANGKUNG KHAS LOMBOKSEBAGAI SUMBER IDE PENCIPTAAN MOTIF BATIK PADA KAIN PANJANG Publikasi Karya Ilmiah Jurnal Karya Seni Harvia Hayati NIM 1411837022 PROGRAM STUDI S-1 KRIYA SENI JURUSAN KRIYA FAKULTAS SENI RUPA INSTITUT SENI INDONESIA YOGYAKARTA 2019 UPT Perpustakaan ISI Yogyakarta UPT Perpustakaan ISI Yogyakarta PLECING KANGKUNG KHAS LOMBOK SEBAGAI SUMBER IDE PENCIPTAAN MOTIF BATIK PADA KAIN PANJANG Harvia Hayati 1411837022 INTISARI Penciptaan karya Tugas Akhir yang berjudul Plecing Kangkung Khas Lombok sebagai Sumber Ide Penciptaan Motif Batik pada Kain Panjang adalah penciptaan karya yang terinspirasi dari kuliner khas di daerah Lombok yaitu plecing kangkung. Plecing Kangkung merupakan salah satu kuliner khas Lombok yang terbuat dari kombinasi suiran kangkung rebus, tauge, kacang tanah goreng, parutan kelapa dan sambal terasi tomat segar dilengkapi dengan perasan jeruk limau. Selain unik dari segi rasa, keunikan bentuk visual dari kombinasi bahan- bahan tersebut menjadikan penulis memilih plecing khas Lombok sebagai Sumber ide penciptaan motif batik pada kain panjang. Metode pendekatan yang digunakan dalam penciptaan karya ini adalah metode pendekatan estetika, semiotika dan ergonomi. Sedangkan metode penciptaan yang digunakan yaitu practice based research yang merupakan riset yang berdasarkan pada praktek-praktek dan pengalaman pribadi sehingga karya yang diciptakan berbeda dan unik. Motif yang diciptakan merupakan susunan kombinasi dari bentuk visual suiran kangkung rebus sebagai motif utama dan bentuk bahan plecing kangkung lainnya sebagai motif tambahan. Proses perwujudan dilakukan dengan teknik batik tulis lorodan yang di batik secara manual dengan menggunakan zat warna napthol. Teknik perwujudan dalam karya ini dilakukan dengan teknik tutup celup dan melorod kain batik. Karya yang dihasilkan dari Penciptaan Tugas Akhir ini adalah 8 kain panjang.
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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
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Appetizers & Salads Traditional Balinese Soups Rice / Noodles Simply Grill Between Bread Asian Fares Curry
APPETIZERS & SALADS TRADITIONAL BALINESE RICE / NOODLES (n) Classic Caesar Salad 125 Ikan Goreng Bumbu Bali 190 Nasi Goreng (n) 200 (p) lettuce, parmesan, crisp bacon Fresh water fish rubbed with Balinese spices served with clear fish Fried rice with chicken, beef satay, prawn and (s)(n) anchovy and croutons broth, plecing kangkung and steamed jasmine rice omellete (n)(s) with grilled chicken 140 Ayam Betutu 225 Nasi Campur (n) 215 with grilled salmon fillet 160 Slow cooked baby chicken marinated in Balinese spices wrapped Sate lilit, spicy egg, braised chicken ,ikan sambal in banana leaf served with chicken matah, spicy beef, lawar served with Thai Beef Salad 150 soup, spicy coconut vegetables and steamed jasmine rice steamed rice and peanut crackers Tomato, mint leaves, cilantro, cucumber served with chili coriander dressing Bebek Goreng 235 Chicken Rice (n) 225 Balinese crispy duck served with plecing kangkung, sambal and Steamed chicken served with chicken broth, (n) Padang Chicken Salad 150 steamed jasmine rice light soy sauce , ginger, cucumber, chilli dip and Spicy grilled chicken, cucumber, tomato, carrot , fragrant Jasmine rice string bean and eggyolk peanut sauce Pork Ribs (n)(p) 240 Balinese marinated pork ribs served with steamed jasmine rice Mie Goreng (n) 200 (n) Vietnamese Spring rolls 160 and spicy aubergine Fried egg noodle with chicken, beef satay, prawn Prawn, rice vermicelli, carrot, lettuce, mint, basil, and omelette bean spout and sweet sour peanut dressing Pepes Ikan (n) 190 Snapper marinated with Balinese spices
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Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
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Appetizers & Salad Soup Pizza Rice / Noodle Desserts
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An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Universitas Kristen Indonesia: Institutional Repository Pakistan Journal of Nutrition 14 (8): 461-467, 2015 ISSN 1680-5194 © Asian Network for Scientific Information, 2015 An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients Carmen M. Siagian1, Zubaidah Irawati2, Bona Simanungkalit3 and J. Woodside4 1Indonesia Christian University, Community Medicine, Jl. LetjenSutoyo, Cawang, East Jakarta, Indonesia 2Centre for the Application of Isotope and Radiation, National Nuclear Energy Agency, Jakarta, Indonesia 3Centre for the Application of Health and Clinical Epidemiology Technology, Ministry of Health, Jl. Dr. Sumeru, Bogor, Indonesia 4Centre for Public Health, Institute of Clinical Science B, Grosvenor Road Belfast, BT12 6BJ, United Kingdom Abstract: Food poisoning derived from contaminated foods can have serious health consequences, particularly for immuno-compromised patients as well as specific target groups where fresh food supply might be limited such as the army, people who live in remote areas and those exposed to natural disasters. Food processing through ionizing radiation as a food safety measure can be applied to the targeted foods either at a medium or high radiation dose, either alone or in combination with other techniques. Radiation sterilization of ethnic ready to eat foods has been considered as safe. Products which have high sensory qualities, hygienic and nutritionally sound may play a major role in accelerating recovery process through maintaining the dietary diversity of such population groups. In this study, the ethnic safe ready to eat (RTE) foods prepared were those from animal origins, i.e., fish, red meat and poultry meat, respectively while the formula, recipe and design product type was maintained based on WHO Recommended Dietary Allowance (RDA) for immuno-compromised patients.
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INDONESIAN RECIPES Chef Mudana Cooking Class Sanur
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Advances in Economics, Business and Management Research (AEBMR), volume 43 International Conference on Administrative Science (ICAS 2017) Innovation Public Goods Management Based on Local Culture A Case Study of Forest Park Management Ir. H. Djuanda, Indonesia Yanhar Jamaluddin Post Graduate Program of Faculty of Social and Political Sciences Padjadjaran University - Bandung, Indonesia, and Islamic University of North Sumatera, Medan, Indonesia [email protected] Abstract— The management of Ir. H. Djuanda Forest Park needs diversity and preservation of the utilization of biological to be designed into an urban forest development innovation in resources and its ecosystem [4]. While on the utilization of order to have the allure and evocative of the natural charms of Forest Park Ir. H. Djuanda optimally, will give positive the forest park. Development innovation can be done by influence to the protection of germplasm and economic exploring the potential of thematic values based on culture. development of people around the forest. Ngabandung is a Bandung city governance management strategy that uses the Sundanese cultural approach. With this strategy Forest Park Management Ir. H. Djuanda until now visitors who visit Bandung will be transformed into Sundanese continue to be done. According to the results of surveys and culture or Nyunda. The development of a ngabandung-based interviews there are several phenomena that greatly affect the highway park will be a fusion of prehistoric civilization that gets management of the Forest Park, such as: a touch of Sundanese culture ala Bandung. Treat the various a. The transfer of parts of Forest park that are diverted for customs and cultures and culinary Sunda presented and united in business purposes is marked by the presence of street the location of the forest park.
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