DOCSLIB.ORG

Nusantara Mean?! EDITORIAL - LIAM G

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nusantara Mean?! EDITORIAL - LIAM G bbyy FrFriieennddss OOff NNUUSSAANNTTAARRAA "Sayur Lodeh" by Raw Chef Yin In partnership with: DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs Contents EDITORIAL - JACKIE M. 3 What Even Does Nusantara Mean?! EDITORIAL - LIAM G. ZAINAL GHANI 4 A Community in Isolation BIOGRAPHY 5 MOMC Behind the Scenes: Who is Paul Gray? SCHEDULES MOMC LIVE COOKING DEMOS #6 7 Complete schedule of Series 6 MOMC LIVE COOKING DEMOS #7 8 Complete schedule of Series 7 INTERVIEW 9 The Kumaar Family: An Exlusive Interview ARTICLE 10 Curries in Australia: A Malaysian Perspective ARTICLE 11 A Congee Convalescent BIOGRAPHY 12 Introducing: Francis Kuijk RECIPES 13 - 22 Recipes from the cooking demonstrations held from 2 - 23 November 2020 23 CONTACTS & SOCIAL MEDIA On the cover: Sayur Lodeh by Raw Chef Yin Photo: Yin Yin Boey Cover Design: Jackie M. DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 2 Editorial Friendly rivalries will always exist among passionate foodies in these countries (Don't WHAT EVEN believe me? Try and post a beef rendang recipe online and call it "Malaysian", or point out that Singapore's won another accolade for its DOES chilli crab). NUSANTARA This series shows, first of all, that we are right to be proud of our common culinary roots, and second of all, that there is enough regional MEAN?! diversity for all of us to appreciate how our cuisines have evolved and continue to do so. B y J a c k i e M . I hope you enjoy the recipes and articles in this F o u n d e r & E d i t o r issue. This was the question on many Also, please help me to welcome Liam Ghani of people's lips when we first announced TheMuddledPantry.com, who has stepped in to that Series 6 was going to be called replace Norman Musa as my co-editor. His "Friends of Nusantara". editorial follows on the next page. Without going down the rabbit trail of Southeast Asian geography and migration history (because I'm pedantic and I'll ramble), Nusantara refers to Malaysia, Indonesia, Singapore and Brunei. By the time Series 6 came around, Norman Musa felt our chefs could do with a break from the hectic pace we'd set in the past five months, so he came up with the suggestion to invite guest chefs from these countries to showcase their repertoire. From my perspective, it was a good opportunity to educate our global audience on the similarities and differences in our cuisines. DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 3 Editorial 2020, what a rollercoaster it beyond our established social beyond our borders and has been! For most of us, it circles and have made new and features recipes from across has been a year indelibly unexpected connections, both the South East Asian region, framed by extraordinary personally and professionally. collectively known as disruption, collective Nusantara. The evolution of realignment, and personal More of us that ever before Malaysian food is one of heartache—indeed, it has have found friendship in online import and adaption, and been a year we would all communities—myself included. MOMC is proud to celebrate rather forget. Nevertheless, as I was surprised at the warmth our shared culinary bonds in the curtain falls on what has and generosity that radiated this special issue. Just in case been a true annus horribilis, it from people I would had never you missed any of our special is more important than ever to met if not for lockdown. From ‘Friends of Nusantara" reflect and focus on the Zoom calls to live streaming my episodes you can catch them moments of light between Amah’s recipes, a world of on our YouTube Channel the seemingly persuasive possibilities had dawned in the ‘Masters of Malaysian Cuisine’. shadows. wake of the pandemic. From all of us at MOMC, we Whilst 2020 may have taken So with community in mind, I would like to wish you all a much away, it has also given am delighted to report that better year to come, and we us unprecedented chance to Masters of Malaysian Cuisine hope that connections forged self-reflect and discover joys has expanded its 2021 line-up this year will continue and that, up to now, many of us to include a host of amateur strengthen as we head into have been too driven to and home cooks through 2021. explore. It has been an MOMC@Heart. Whilst our focus opportunity to learn new skills, remains featuring the very best Keep cooking, keep sharing. or even revisit long forgotten of Malaysian cuisine courtesy of hobbies and pleasures. And our Master Chefs, it is equally whilst sourdough starters have relevant to our aim of been lovingly shared and half- promoting Malaysian food to read paperbacks finally bring to the fore the unsung finished, surprisingly 2020 has cooks who help keep Malaysian also been a year of recipes alive in kitchens across connections—albeit remotely. the globe. In this unanticipated age of Continuing this spirit of Liam G. Z. Ghani isolation, it's an irony that inclusion, this issue also Li am G. Zainal Ghani many of us have reached out showcases guest chefs from Co-Editor & Content DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 4 Biography MOMC: Behind the Scenes o'''sss Meet ourWWW MOMChhh co-founderoo and behind-the-scenes tech guy PaulPaul Gray?Gray? The co-founder of Masters of Malaysian Cuisine (and our unsung "Tech Guy"), Paul Gray is a digital marketer from Johannesburg,SouthAfrica. His expertise lies in creating marketing systemsforcontentcreators(suchasMasters ofMalaysianCuisine),whichcomesfromhis passionforknowinghowthingswork. PaulhasaDegreeinArts,aHigherDegreein Social Science, and is halfway through a Masters in Anthropology (which he’ll probably finish in 2030-something, if he rememberstoputthetimein). He was the youngest invitee to the ‘Awareness Raising As A Socio-Cultural PAUL GRAY Practice’ Workshop at the University of KonstanzinGermanyin2017. MOMC Co-founder I.T. & Technical His passions include food, sport, Johannesburg, South Africa videography,writing&film-soyoucansee why the Masters of Malaysian Cuisine appealed to him so much! As regular on MOMC@Heart, Paul has demonstrated his loveforcookingandhasevenlearnttomake afewMalaysianclassicsalongtheway.Char Kway Teow in South Africa? Paul Gray BOLEH!Andremember,youcancatchupon Paul'scook-a-longsonourYouTubeChannel ‘MastersofMalaysianCuisine’. DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 5 Advertorial DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 6 Schedules Schedules In this special edition of Masters of Malaysian Cuisine, we explore Series #6 the tastes of Nusantara with guest chefs from across South East NOV 2020 Asia...and of course, hosted by our very own Masters! In our first live cooking demo session, we featured famed Indonesian Chef Norman Ismail, who shared his recipe for Udang Masak Jawa (Tamarind Prawns), and Liam Ghani from Malaysia shows us how to make Ayam Lada Hitam (Black Pepper Chicken). Next up, we were delighted to host Singaporean superstars Chefs Bob and Iskander, who whipped up a frenzy in their lively session making Tahu Goreng (Fried Tofu) & Lontong Lemak (Compressed Rice Cake with Coconut Gravy). We were also honoured to feature Raw Chef Yin who shared her stunning recipe for raw Sayur Lodeh & Nasi Impit (Vegetables in Coconut Gravy). Our third session introduced us to the Kumaar Family - Malaysians based in California, they showed us how to make the ultimate Ayam Bersama Telur Masin (Salted Egg Chicken). From Brunei, we have travel and food writer Thanis Lim, who wowed us with Ayam Susu & Mentega Brunei (Buttermilk Chicken). In our final segment of the Series, we hosted the famed TV Chef and food writer Francis Kuijk who shared her delectable recipe for Biji Salak (Sweet Potato Dumplings with Gula Jawa Caramel), and to wrap up the Series we featured Malaysian Leeza Yeo who showed us how to make a vegetarian Sambal Goreng! For all our guest chefs' recipes, you can turn to pages 13 - 22 . If you missed our live demos, visit our YouTube channel 'Masters of Malaysian Cuisine' to see them in action. Do tag us on the MOMC Instagram and Facebook accounts (@malaysianchefs) and don't forget to subscribe to our YouTube channel to keep up with the very best of Malaysian cuisine! DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 7 Schedules Schedules In the upcoming Queen's Series, our MOMC chefs have the privilege of cooking dishes from the cookbooks of Her Majesty Queen Azizah of Malaysia (available at CheminahSayang.com), which Series #7 represent the culinary heritage of the King and Queen's home state of Pahang. DEC 2020 7 December - Chef Norman Musa cooks Ayam Masak Ungkap (Chicken Braised in Coconut Gravy); co-host is Brunei's top food blogger, Thanis Lim. Zaleha Olpin follows with Mengelek Jagung (Corn Balls); her co-host is YouTuber and TV Presenter Mark O'Dea. 14 December - Chef Bob Adnin cooks Udang Masak Lemak Putih (Prawns in White Coconut Sauce); his co-host is bestselling cookbook author Lara Lee. Chef Jo follows with Gulai Lemak Labu Kuning (Pumpkin Curry); he is co-hosted by Dutch TV cook Francis Kuijk. 21 December - Nora Haron makes Talam Labu (Creamy Layered Pumpkin Cake) and her co-hosts are Singapore's Chef Bo and Chef Iskander. Chef Rene Juefri makes Dadar Tengku Ampuan Afzan (Tengku Ampuan Afzan Pancakes); co-hosts are YouTubers JetLag Warriors. 28 December - Chef Dave makes Idiyapam (Rice Flour String Hoppers); his co-host is Raw Chef Yin. Jackie M. follows with Ayam Masak Lemak Hitam (Chicken With Rich Cream Sauce & Black Peppercorns); co-host is Leeza Yeo in Germany 31 December - In this special NYE broadcast, Norman Musa makes Opor Burung (Quail in Herbs and Spices) and Ikan Garaman (Salty Fish in Coconut Gravy), assisted by Melissa Feij.
Load more

Recommended publications
  • Concise Ancient History of Indonesia.Pdf
    CONCISE ANCIENT HISTORY OF INDONESIA CONCISE ANCIENT HISTORY O F INDONESIA BY SATYAWATI SULEIMAN THE ARCHAEOLOGICAL FOUNDATION JAKARTA Copyright by The Archaeological Foundation ]or The National Archaeological Institute 1974 Sponsored by The Ford Foundation Printed by Djambatan — Jakarta Percetakan Endang CONTENTS Preface • • VI I. The Prehistory of Indonesia 1 Early man ; The Foodgathering Stage or Palaeolithic ; The Developed Stage of Foodgathering or Epi-Palaeo- lithic ; The Foodproducing Stage or Neolithic ; The Stage of Craftsmanship or The Early Metal Stage. II. The first contacts with Hinduism and Buddhism 10 III. The first inscriptions 14 IV. Sumatra — The rise of Srivijaya 16 V. Sanjayas and Shailendras 19 VI. Shailendras in Sumatra • •.. 23 VII. Java from 860 A.D. to the 12th century • • 27 VIII. Singhasari • • 30 IX. Majapahit 33 X. The Nusantara : The other islands 38 West Java ; Bali ; Sumatra ; Kalimantan. Bibliography 52 V PREFACE This book is intended to serve as a framework for the ancient history of Indonesia in a concise form. Published for the first time more than a decade ago as a booklet in a modest cyclostyled shape by the Cultural Department of the Indonesian Embassy in India, it has been revised several times in Jakarta in the same form to keep up to date with new discoveries and current theories. Since it seemed to have filled a need felt by foreigners as well as Indonesians to obtain an elementary knowledge of Indonesia's past, it has been thought wise to publish it now in a printed form with the aim to reach a larger public than before.
    [Show full text]
  • Traditional Culture: a Step Forward for Protection in Indonesia Peter A
    American University Washington College of Law Digital Commons @ American University Washington College of Law Traditional Knowledge and Culture Public Impact 1-1-2009 Traditional Culture: A Step Forward for Protection in Indonesia Peter A. Jaszi American University Washington College of Law, [email protected] Follow this and additional works at: http://digitalcommons.wcl.american.edu/ pijip_trad_knowledge Part of the Intellectual Property Commons Recommended Citation Jaszi, Peter I. Traditional Culture: A Step Forward for Protection in Indonesia - A Research Report. Jakarta, Indonesia: Institute for Press and Development Studies, 2009. This Book is brought to you for free and open access by the Public Impact at Digital Commons @ American University Washington College of Law. It has been accepted for inclusion in Traditional Knowledge and Culture by an authorized administrator of Digital Commons @ American University Washington College of Law. For more information, please contact [email protected]. I. INDONSESIAN TRADITIONAL ARTS – ISSUES ARTICULTED BY ARTISTS AND COMMUNITY LEADERS AND POSSIBLE RESPONSES A. Background of the project The question of whether law can intervene usefully in support of the traditional arts is not a new one. In fact, it is fundamental to the post- colonial legal discourse, which emerged in its own right in the 1970’s, in response to more and more new states taking account of their national resources—including intangible ones. The international discussion that was launched more than 40 years ago continues to this day, with the Intergovernmental Committee on Intellectual Property and Genetic Resources, Traditional Knowledge and Folklore (IGC) of the World Intellectual Property Organization providing much of the leadership.
    [Show full text]
  • Food Menu Dapur 2019.09
    BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
    [Show full text]
  • 2655-9706 Pembuatan Alat Pemot
    Jurnal Abdikarya : Jurnal Karya PengabdianDosen dan Mahasiswa E-ISSN : 2655-9706 Februari 2018 Vol 01 No 1, PEMBUATAN ALAT PEMOTONG LONTONGAN KERUPUK DAN KEGIATAN PENYULUHAN ALAT PEMOTONG LONTONGAN KERUPUK DI DESA SEMBUNGANYAR Ravindra Jaya L1,Hari Maulana2, M.Subhan3, Edi Santoso4 1234Fakultas Teknik, Universitas 17 Agustus 1945 Surabaya Abstrak Kerupuk merupakan salah satu makanan ringan khas Indonesia yang banyak disukai oleh masyarakat dari berbagai kalangan. Salah satu tahapan pengolahan pada pembuatan kerupuk adalah tahapan pemotongan, namun selama ini tahapan pemotongan pada dodolan mentah lebih banyak dengan menggunakan alat manual (pisau) dengan ketebalan yang dihasilkan tidak seragam dan kapasitas yang sedikit. Alat pemotong lontong kerupuk manual adalah suatu alat tepat guna yang dapat mempercepat dan mempermudah proses pemotongan. Pada alat pemotong lontong kerupuk tersebut hasil pemotongannya seragam. Desain alat pemotong secara manual manual menggunakan mata pisau baja dari tali senar mampu memotong lontong kerupuk lebih efektif dari segi keseragaman tebal dan lebih efisien dari segi waktu. Kata Kunci : Kerupuk, Pemotong, Waktu pemotongan menggunakan pisau hasil Pendahuluan potongannya tidak seragam, kuantitasnya Latar Belakang Di salah satu dusun di desa lebih sedikit dan membutuhkan waktu Sembunganyar terdapat salah satu sektor yang relatif lama. usaha pembuatan kerupuk yang sudah Oleh sebab itu maka kami akan dibilang sangat terkenal. Kerupuk atau mencoba membuat alat pemotong krupuk adalah suatu jenis makanan ringan, lontongan kerupuk guna mengefisiensikan pengertian lain menyebutkan bahwa waktu pemotongan dan juga agar kerupuk merupakan jenis makanan kecil ketebalan kerupuk bisa seragam. Dengan yang mengalami pengembangan volume adanya alat pemotong kerupuk yang sudah membentuk produk yang mempunyai kami hasilkan ini, dapat digunakan dengan densitas rendah selama proses sebaik-baiknya oleh warga dan sangat penggorengan.
    [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]
  • Understanding the Nusantara Thought and Local Wisdom As an Aspect of the Indonesian Education
    TAWARIKH: International Journal for Historical Studies, 2(2) 2011 Understanding the Nusantara Thought and Local Wisdom as an Aspect of the Indonesian Education Irmayanti Meliono ABSTRACT: This paper discusses of the Nusantara thought, local wisdom, and the Indonesian education. The complex, dynamic, and eclectic nature of the Indonesian cultures are based on the ethnics that have settled in Indonesia for some centuries and the foreign cultures of India, Arab, Dutch, China and others. The synthesis of these mixed cultures has caused the people of Nusantara then, now Indonesia, have a certain perception on a reality of life. It reϔlects the awareness of the people of Nusantara of their world-view and thoughts about values, symbols, and local wisdom. Therefore, the Nusantara thought, local wisdom, and multiculturalism are appropriate teaching material for the education of the Indonesian youth as they edify some values such as nationalism, harmony, and moral to build an identity. Finally, it is to institute an educational program in all levels such as teaching a cultural overview and a correct teaching method to present a teaching material using the Nusantara thought, local wisdom, and multiculturalism. This is a critical step to take as globalization has been fast in the ϔield of education, science, and technology. KEY WORDS: Culture of Indonesia, the Nusantara thought, local wisdom, multiculturalism, and education of the young generation. INTRODUCTION Education is one of the appropriate media that is accurate and effective to create a young generation who is able to generate an inquiring mind, wise, open-minded, and constructive attitude. The systemic education which contains the complimentary subsystems, distributed to the regions in the Indonesian archipelago, and to the different level of state and private educational institutions.
    [Show full text]
  • Envisaged the Potential of Sustainable Sacred Tourism in Java Indonesia
    International Journal of Business and Social Science Vol. 4 No. 12 [Special Issue – September 2013] Envisaged the Potential of Sustainable Sacred Tourism in Java Indonesia Hengky, S. H. Associate Professor School of Tourism, Hospitality, & Environmental Management (STHEM) College of Law, Government, & International Studies (COLGIS) Universiti Utara Malaysia (UUM), Sintok, Malaysia Associate Professor TRIGUNA, School of Economic, Bogor, Indonesia ITU (International Telecommunication Union) Fellow, UUM CUIC (Centre for University Industry Collaboration) Fellow, UUM Director of SHINE Institute, Bogor, Indonesia Email: [email protected]; [email protected] Abstract Indonesian domestic tourism industries reach 123 million tourists in 2011 and contributed $16.35 Billion. This research conducted from July 2011 till December 2012, 304 respondents were collected by purposive and stratified sampling, in Java Island where were inhabited by 58% of total Indonesian peoples. The data was tabulated by content analysis. The objective of this research is to envisage the potential of sustainable sacred tourism in Java Indonesia. Based on sustainable tourism, the carrying out of sustainable sacred tourism in Java Island showed 57.89 percent are sustainable sacred tourisms. The rest 42.11 percent of sustainable sacred tourisms would be improved by implementing sustainable tourism concept. High-end sustainable operation shares the benefits of sustainable sacred tourism with surrounding communities through employment as trickle-down effects of revenue that result of it. The benefit from sustainable sacred tourism is not only to improve environmental performance, but it is also improving domestic tourist visitation up to 42 percent and market share of domestic tourism as well. Keywords: Sustainable sacred tourism, sustainable tourism, trickle-down effects, Indonesia.
    [Show full text]
  • Food Menu Dapur
    BREAKFAST LUNCH AND DINNER Served until 11am Starters Comfort on a Plate Keropok £3.00 Roti canai £5.00 Soto Ayam Tanjung Puteri £10.50 Prawn / Fish crackers 2 pieces of Malaysian flat bread served with dhal Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with Roti canai with dhal (v) £5.00 Satay £8.50 chilli) on the side) 2 pieces of Malaysian flat bread served with dhal Skewers of succulent chicken satay served with achar, rice cubes, cucumber & onion chunks served with peanut sauce Bihun Sup Brisket £9.50 Lontong Muo with chicken satay £7.50 Tahu Begedil £6.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, A regional favourite in Muar, a Royal town in the state of Johore. Rice cubes home made beef balls, garnished with choi sum, tofu pieces, fried shallot and immersed in a creamy coconut broth laden with vegetables, and served with Deep fried tofu stuffed with potato and minced chicken and served with home made chilli oil. sambal and peanut sauce. 3 skewers of chicken satay served on the side. our fiery sambal kicap [v] Vegetarian optional available [v] Vegetarian option available Kari Laksa Majidee £9.50 Sotong goreng tepung £7.50 Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, Kacang Pol Larkin £7.50 Squid coated in light batter, deep fried and served with our homemade chilli dip green beans, stuffed chilli and our home made chili sambal Slow cooked fava beans with spices, mince beef served with toasted pitta, topped with fried egg and a garnish of diced tomatoes, onions, chillies and coriander.
    [Show full text]
  • EQ Raya E-Brochure FA
    CITARASA NIPAH 13 APRIL - 12 MAY 2021 citarasa nipah Explore the rich and diverse flavours of authentic Southeast Asian classics at Nipah from 7PM – 10.30PM daily. Indulge in an extravagant spread of dishes such as Rendang Daging, Assam Pedas Ikan Tenggiri and Ikan Siakap 3 Rasa. Reservations are recommended. BUFFET DINNER 13 April – 12 May 2021 RM188 per adult 50% off for children ages 6 - 12 SELERA SERANTAU EXCLUSIVE BUFFET DINNER 13 April – 12 May 2021 Minimum of 50 persons RM208 per adult EARLY BIRD BUFFET VOUCHERS Purchase vouchers for the Citarasa Nipah buffet from now until 13 April 2021 at incredible prices. Limited vouchers are available and reservations are required. RM148 PER PERSON From now until 13 April 2021 Redeem from 13 – 18 April 2021 and 10 – 12 May 2021 RM168 PER PERSON From now until 13 April 2021 Redeem from 13 April – 12 May 2021 signature tiffin carrier sets Available from 13 April - 12 May 2021 3-TIER FAMILY SET 3-TIER INDIVIDUAL SET FOR 5 PERSONS RM128 RM508 .................................................. .................................................. SET A SET A Nasi Minyak Steamed Fragrant Jasmine Rice Rendang Ayam Minang Sambal Tumis Udang Galah Acar Buah Gulai Lemak Cili Padi Daging Salai Walnut Dates Cake Ayam Kari Kapitan Imported Premium Dates Pecal Jawa Acar Rampai SET B Serawa Nangka Briyani Gam Kambing Imported Premium Dates Acar Rampai Serawa Durian SET B Imported Premium Dates Briyani Gam Johor Ayam Briyani SET C Sayur Jelatah Steamed Fragrant Jasmine Rice Acar Rampai Daging Salai Masak Lemak Cili Padi Serawa Durian Acar Rampai Imported Pulut Hitam and Longan Premium Dates Imported Premium Dates hari raya tiffin carrier sets Available from 11 May - 12 June 2021 3-TIER INDIVIDUAL SET AT RM128 SET LEMANG NIPAH Lemang and Ketupat, Kuah Kacang, Choice of Rendang Daging or Rendang Ayam ..........................................................................................................................
    [Show full text]
  • Pencak Silat Sebagai Hasil Budaya Indonesia Yang Mendunia
    Prosiding SENASBASA http://researchreport.umm.ac.id/index.php/SENASBASA (Seminar Nasional Bahasa dan Sastra) Edisi 3 Tahun 2018 Halaman 264-270 E-ISSN 2599-0519 PENCAK SILAT SEBAGAI HASIL BUDAYA INDONESIA YANG MENDUNIA Muhammad Mizanudin, Andri Sugiyanto, Saryanto Program Studi Pendidikan Bahasa dan Sastra Indonesia Fakultas Keguruan dan Ilmu Pendidikan Universitas Veteran Bangun Nusantara Sukoharjo [email protected], [email protected], [email protected] Abstrak Artikel ini mengangkat tema pencak silat yang menjadi budaya bangsa indonesia, Pencak silat adalah suatu seni bela diri Asia yang berakar dari budaya Melayu. Di Indonesia, pencak silat sudah di kenal sejak berabad-abad yang lalu. Pakar dan para pendekar pencak silat meyakini bahwa masyarakat melayu menciptakan dan menggunakan ilmu bela diri ini sejak masa prasejarah, karena pada masa itu manusia harus menghdapi alam yang keras dan liar. Pencak silat ini pada zaman itu bertujuan untuk bertahan hidup dengan melawan binatang buas. Teori yang ada pada pencaksilat yaitu diantaranya harus menguasai pernapasan, gerakan, jurus, dan materi. Di Indonesia sendiri terdapat induk organisasi pencak silat yang diberi nama Ikatan Pencak Silat Indonesia atau yang lebih dikenal dengan IPSI.Pencak silat ini sekarang sudah menjadi ajang lomba antar Negara yaitu ASEAN GAMES yang diadakan setiap 4 tahun sekali. Beberapa organisasi silat nasional maupun internasional mulai tumbuh dengan pesat. Seperti di Asia, Amerika Serikat dan Eropa. Silat kini telah secara resmi masuk sebagai cabang olah raga dalam pertandingan internasional, khususnya dipertandingkan dalam SEA Games. Kata Kunci : Pencak Silat, IPSI, ASEAN GAMES Abstract This article raises the theme of pencak silat which is the Indonesian culture, Pencak silat is an Asian martial art rooted in Malay culture.
    [Show full text]
  • Digitaldine-In Food Menu.Pdf
    the white house SOUP HEE PEOW TNG ........................................................... 12 Fish maw soup with homemade prawn balls, pig tripe and cabbage in chicken broth (Serves 1-2 persons) ITEK TIM ........................................................................... 16 Salted vegetables soup with duck, HEE PEOW TNG preserved plums and pickled mustard greens (Serves 1-2 persons) BAKWAN KEPITING ............................................. 16 Homemade minced pork & crab meat balls soup, served with mushroom & bamboo shoots (Serves 1-2 persons) STARTER SIGNATURE KUEH PIE TEE ............................. 18 Cripsy 'Top Hat' pastry cups served with shredded turnips, prawns, crabmeat and homemade chili dip SIGNATURE KUEH PIE TEE NGOH HIANG ................................................................ 16 Five-spiced marinated minced pork with prawn, water chestnuts and spring onions, wrapped in soy bean curd skin and deep-fried NYONYA OTAH OTAH ......................................... 16 Baked mackerel fish paste with nyonya herbs & spices, wrapped in banana leaves & served with coconut milk NGOH HIANG thehouseofindocafe.com whitehouse.indocafe indocafesg Prices stated are subjected to service charge and prevailing government tax the white house MEAT AYAM BUAH KELUAK ......................................... 24 All-time peranakan favourite braised chicken with black nuts and exotic spices Add-on: Buah keluak nut +3 KARI KAPITAN ............................................................. 21 Braised chicken in authentic
    [Show full text]
  • Pancasila Paradigm: Methodology of Wawasan Nusantara for Accounting of Pancasila Zulkarim Salampessy Politeknik Negeri Ambon Indonesia, Ng [email protected]
    Australasian Accounting, Business and Finance Journal Volume 12 | Issue 1 Article 7 Pancasila Paradigm: Methodology of Wawasan Nusantara for Accounting of Pancasila Zulkarim Salampessy Politeknik Negeri Ambon Indonesia, [email protected] Iwan Triyuwono Universitas Brawijaya Malang, Indonesia Gugus Irianto Universitas Brawijaya Malang, Indonesia Bambang Hariadi Universitas Brawijaya Malang, Indonesia Follow this and additional works at: http://ro.uow.edu.au/aabfj Copyright ©2018 Australasian Accounting Business and Finance Journal and Authors. Recommended Citation Salampessy, Zulkarim; Triyuwono, Iwan; Irianto, Gugus; and Hariadi, Bambang, Pancasila Paradigm: Methodology of Wawasan Nusantara for Accounting of Pancasila, Australasian Accounting, Business and Finance Journal, 12(1), 2018, 102-115. doi:10.14453/aabfj.v12i1.7 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Pancasila Paradigm: Methodology of Wawasan Nusantara for Accounting of Pancasila Abstract The purpose of this paper is to present the research methodology of the accounting paradigm “Pancasila”. Pancasila is the basic view of life appropriate to the citizens of Indonesia's independence. In the paradigm of Pancasila, there are contained elements of philosophical research or basic beliefs that underlie accounting thought and research. These elements are based on the nature of Pancasila human beings, i.e. the first point of Pancasila, Ketuhanan Yang Maha Esa (The Almighty God) contains elements of life, as a study of ontology; the second point, Kemanusiaan yang Adil dan Beradab (Just and Civilized Humanity), contains elements of the senses, the mind, and rasa as the study of epistemology; the third point, Persatuan Indonesia (the Unity of Indonesia), contains elements of Karsa (will) in concepts of Wawasan Nusantara as the study methodology, i.e.
    [Show full text]