DOCSLIB.ORG

Supplementary Budget Estimates 2009-2010

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Supplementary Budget Estimates 2009-2010 BSG 30 - Attachment 2 - all food inspected from 9 countries Lodgement Date Line Tariff Code Stats Code Testing Regime Description of goods Quantity Units Country of origin 9/06/2009 1 20093990 96 Random FROZEN LEMON JUICE CONCENTRATE 54,600 KG ARGENTINA 16/06/2009 1 20081100 86 Risk ROASTED PEANUTS 600 KG ARGENTINA 23/06/2009 1 20093990 96 Random FROZEN CONCENTRATED LEMON JUICE 9,081.80 KG ARGENTINA 24/06/2009 1 22041022 22 Random SPARKLING WINE 2,385 L ARGENTINA 24/06/2009 1 22042120 71 Random RED WINE 54 L ARGENTINA 25/06/2009 1 12022000 3 Risk BLANCHED RAW PEANUT SHELLED 17,880 KG ARGENTINA 30/06/2009 1 12060000 7 Random SUNFLOWER KERNEL WHOLE 18,750 KG ARGENTINA 2/07/2009 1 3042900 92 Random HOKI FILLETS .1KG 23,970 KG ARGENTINA 3/07/2009 1 12022000 3 Risk BLANCHEDPEANUTS 24,000 KG ARGENTINA 7/07/2009 1 11042300 18 Random CEREAL GROATS OF MAIZE(CORN) 49,400 KG ARGENTINA 21/07/2009 1 20081100 86 Risk ROASTED PEANUTS 4,960 KG ARGENTINA 21/07/2009 2 20081100 86 Risk PEANUT BUTTER (NIL GST) 1,570 KG ARGENTINA 30/07/2009 1 18069000 17 Random CONFECTIONARY 10,978 KG ARGENTINA 4/08/2009 1 20093990 96 Random FROZEN LEMON JUICE CONCENTRATE 36,036 KG ARGENTINA 6/08/2009 1 18069000 17 Random CHOCLATE CONFECTIONARY 11,166.24 KG ARGENTINA 7/08/2009 1 12022000 3 Risk BLANCHEDPEANUTS 24,000 KG ARGENTINA 14/08/2009 1 12022000 3 Risk PEANUT BL RUNNER SPLIT HO 20,120 KG ARGENTINA 31/08/2009 1 15121100 22 H/O CRUDE SUNFLOWER SEED OIL 300 T ARGENTINA 31/08/2009 1 15121100 22 H/O CRUDE SUNFLOWER SEED OIL 1,000 T ARGENTINA 31/08/2009 1 15121100 22 H/O CRUDE SUNFLOWER SEED OIL 500 T ARGENTINA 31/08/20031/08/20099 1 15121100 22 H/O CRUDE SUNFSUNFLOWERLOWER SESEEDED OIL 50 T AARGENTINARGENTINA 31/08/2009 1 15121100 22 H/O CRUDE SUNFLOWER SEED OIL 450 T ARGENTINA 31/08/2009 1 15121100 22 H/O CRUDE SUNFLOWER SEED OIL 400 T ARGENTINA 1/09/2009 1 15121100 22 H/O CRUDE SUNFLOWER-SEED OR SAFFLOWER 1,700 T ARGENTINA 3/09/2009 7 17029090 40 Random OTHER SUGERS AND SUGAR SYRUPS 250 KG ARGENTINA 10/09/2009 1 18069000 17 Random CONFECTIONARY 11,060 KG ARGENTINA 11/09/2009 1 12022000 3 Risk BLANCHEDPEANUTS 24,220 KG ARGENTINA 15/09/2009 1 4090000 25 Random HONEY 55,355 KG ARGENTINA 18/09/2009 1 20096900 1 Random WHITE GRAPE JUICE CONCENTRATE 15,960 L ARGENTINA 12/10/2009 1 3041900 58 Random FISH FILLETS FRESH OR CHILLED 215 KG ARGENTINA 20/10/2009 1 3042900 62 Random FISH ALPESCA MINCE 22,631.61 KG ARGENTINA 21/10/2009 1 12022000 3 Risk BLANCHEDPEANUTS 24,200 KG ARGENTINA 4/08/2009 1 3061100 1 Risk LOBSTER - PANULIRUS SP 12,740 KG BRAZIL 28/05/2009 1 9011100 1 Random COFFEE BEANS NOT ROASTED NOT DECAFF 19,200 KG BRAZIL 3/06/2009 1 16041400 25 Risk OTHER PREPARED TUNA, SKIPJACK AND BO 13,752 KG BRAZIL 3/06/2009 2 16042000 38 Risk TUNA PATE 1,800 KG BRAZIL 11/06/2009 1 20091100 39 Random FROZEN ORANGE JUICE CONCENTRATE 18,900 KG BRAZIL 19/06/2009 1 35030010 5 Random BEEF SKIN GELATIN 16,860 KG BRAZIL Page 1 of 40 BSG 30 - Attachment 2 - all food inspected from 9 countries 23/06/2009 1 8013200 39 Random CASHEW KERNELS 15,875.72 KG BRAZIL 24/06/2009 1 9011100 1 Random COFFEE BEANS 19,200 KG BRAZIL 26/06/2009 1 9030000 13 Random MATE TEA 2,342 KG BRAZIL 3/07/2009 1 20091100 39 Random FROZEN ORANGE JUICE CONCENTRATE 18,900 KG BRAZIL 6/07/2009 1 20091100 39 Random FROZEN ORANGE JUICE CONC 18,900 KG BRAZIL 9/07/2009 15 9041100 33 Risk PEPPER PINK WHOLE 600 KG BRAZIL 14/07/2009 1 20091100 39 Random ORNAGE JUICE CONCENTRATE 125,042.40 KG BRAZIL 16/07/2009 1 20091100 39 Random FROZEN ORANGE JUICE 37,800 KG BRAZIL 17/07/2009 1 9011100 1 Random RAW GREEN COFFEE - BRAZIL 59.85 KG BRAZIL 17/07/2009 39 9011100 1 Random RAW GREEN COFFEE - BRAZIL 718.12 KG BRAZIL 17/07/2009 13 9011100 1 Random RAW GREEN COFFEE - BRAZIL 119.71 KG BRAZIL 17/07/2009 63 9011100 1 Random RAW GREEN COFFEE - BRAZIL 0.5 KG BRAZIL 17/07/2009 58 9011100 1 Random RAW GREEN COFFEE - BRAZIL 0.5 KG BRAZIL 17/07/2009 1 22042120 71 Random RED TABLE WINE 1,012.50 L BRAZIL 28/07/2009 1 9011100 1 Random UNDECAFFEINATED,UNROASTED COFFEE 21,600 KG BRAZIL 29/07/2009 1 9011100 1 Random COFFEE BEANS NOT ROASTED NOT DECAFF 19,200 KG BRAZIL 4/08/2009 1 13022000 11 Random PECTIN 150 RAPID SET 1,000 KG BRAZIL 4/08/2009 2 13022000 11 Random PECTIN TYPE 115MRS 3,625 KG BRAZIL 6/08/2009 1 20091100 39 Random FROZEN ORANGE JUICE CONCENTRATE 37,800 KG BRAZIL 10/08/2009 1 9011100 1 Random COFFEE BEANS, NOT DECAFFEINATED, NOT 19,360 KG BRAZIL 19/08/2009 29 9041100 33 Risk PEPPER PINK WHOLE 450 KG BRAZIL 20/08/20020/08/20099 1 9011100 1 Random GREEN COFFEE 19,200 KGBRAZIL 31/08/2009 5 9041100 33 Risk PEPPER PINK WHOLE 400 KG BRAZIL 7/09/2009 1 16025000 48 Active CORNED BEEF 19,975.68 KG BRAZIL 9/09/2009 7 9011100 1 Random GREEN COFFEE BEANS 5,000 KG BRAZIL 9/09/2009 5 9011100 1 Random GREEN COFFEE BEANS 10,000 KG BRAZIL 9/09/2009 3 9011100 1 Random GREEN COFFEE BEANS - 20,000 KG BRAZIL 9/09/2009 1 9019000 36 Random COFFEE, WHETHER OR NOT ROASTED OR D 1,650 KG BRAZIL 17/09/2009 1 9011100 1 Random COFFEE BEANS 19,200 KG BRAZIL 17/09/2009 1 21022000 51 Random INACTIVE YEAST EXTRACT 900 KG BRAZIL 18/09/2009 1 35030010 5 Random BEEF SKIN GELATIN 19,000 KG BRAZIL 24/09/2009 1 17049000 44 Random CANDY 13,044.34 KG BRAZIL 25/09/2009 1 20091100 39 Random CONCENTRATED ORANGE JUICE 25,043 KG BRAZIL 5/10/2009 8 9041100 33 Risk PEPPER PINK WHOLE 500 KG BRAZIL 7/10/2009 1 17049000 44 Random JELLY BEANS 14,750 KG BRAZIL 8/10/2009 1 17049000 44 Risk PEANUT CANDY BAR 718 KG BRAZIL 9/10/2009 1 20091100 39 Random FROZEN ORANGE JUICE 18,900 KG BRAZIL 13/10/2009 1 11081400 31 Random CASSAVA STARCH 1,000 KG BRAZIL 14/10/2009 1 20091100 39 Random FROZEN ORANGE CONCENTRATE 124,740 KG BRAZIL Page 2 of 40 BSG 30 - Attachment 2 - all food inspected from 9 countries 29/05/2009 1 16041500 53 Risk CANNED MACKEREL 18,972 KG CHILE 2/06/2009 1 22042120 71 Random RED WINE 978 CASES CASILL CABERNET SA 4,401 L CHILE 2/06/2009 2 22042120 71 Random 1009 CASES CONO SUR SYRAH 750ML 4,540.50 L CHILE 9/06/2009 1 3079100 35 Random FRESH OR CHILLED URCHIN ROE 66.4 KG CHILE 10/06/2009 1 3061400 4 Risk FROZEN COOKED CRAB MEAT - NO SHELL 10.43 KG CHILE 12/06/2009 1 22030069 20 Random BEER>3.5%VOL 57.59 LA CHILE 16/06/2009 1 8112000 19 Random FROZEN RED RASPBERRIES 17,400 KG CHILE 16/06/2009 2 8119000 22 Random BOYSENBERRIES 5,611.44 KG CHILE 24/06/2009 1 16041500 53 Risk MACKEREL 12,240 KG CHILE 29/06/2009 1 16041500 53 Risk PREPARED OR PRESERVED MACKEREL, WH 17,280 KG CHILE 2/07/2009 1 16041600 54 Random ANCHOVIES IN VEG OIL 10,819.20 KG CHILE 15/07/2009 1 8112000 19 Random FROZEN RASPBERRIES 22,000 KG CHILE 20/07/2009 1 9042000 19 Risk DEHYDRATED RED BELL PEPPER FLAKE - CA 4,500 KG CHILE 20/07/2009 3 9042000 19 Risk DEHYDRATED JALAPENO FLAKE - CAPSICUM 516.8 KG CHILE 20/07/2009 4 9042000 19 Risk JALAPENO POWDER - CAPSICUM ANNUM 72.55 KG CHILE 20/07/2009 2 9042000 19 Risk DEHYDRATED RED BELL PEPPER GRANULE 2,400 KG CHILE 24/07/2009 25 21039000 18 Random SAUCES, CONDIMENTS & SEASONINGS 1 UN CHILE 24/07/2009 15 20086000 50 Random CHERRIES PREPARED OR PRESERVED 19.2 L CHILE 24/07/2009 30 20097900 9 Random APPLE JUICE AND CONCENTRATE 28 L CHILE 24/07/2009 29 20091900 88 Random ORANGE CONCENTRATE PULP 82.5 L CHILE 24/07/2009 13 20087000 51 Random PEACHES IN SYRUP 57.6 KG CHILE 24/07/20024/07/20099 34 22082090 74 Random GRAPE SPIRITS 82.0582.05 LLAA CHILE 24/07/2009 14 20088000 6 Random STRAWBERRIES PREPARED OR PRESERVED 19.2 KG CHILE 24/07/2009 19 20089100 7 Random PALM HEARTS 12 KG CHILE 24/07/2009 31 20098000 25 Random OTHER FRUIT OR VEGETABLE JUICE 60 L CHILE 24/07/2009 32 20098000 25 Random OTHER FRUIT OR VEGETABLE JUICE 52.5 L CHILE 6/08/2009 1 22042120 70 Random WHITE WINE 279 L CHILE 6/08/2009 2 22042120 71 Random WINE RED 225 L CHILE 18/08/2009 5 21039000 18 Random MAYONNAISE 1 UN CHILE 18/08/2009 4 21039000 18 Random CHILLI (PASTE) 1 UN CHILE 26/08/2009 1 4090000 25 Random HONEY 490 KG CHILE 26/08/2009 4 22090000 34 Random VINEGAR 110 L CHILE 2/09/2009 4 22042120 71 Random RED WINE 196 CASES CASILL CARM 882 L CHILE 2/09/2009 2 22042120 71 Random RED WINE 392 CASES CASILL MERL 1,764 L CHILE 2/09/2009 1 22042120 71 Random RED WINE 924 CASES CASILL SHIRAZ 4,158 L CHILE 2/09/2009 3 22042120 71 Random RED WINE 196 CASES CASILL SHIR/ROS STL 882 L CHILE 2/09/2009 5 22042120 71 Random RED WINE 392 CASES CASILL C.SAUV 1,764 L CHILE 7/09/2009 1 8112000 19 Random FROZEN RASPBERRIES 22,000 KG CHILE 8/09/2009 1 16059000 64 Risk FROZEN COOKED MUSSEL MEAT 17,500 KG CHILE Page 3 of 40 BSG 30 - Attachment 2 - all food inspected from 9 countries 17/09/2009 1 16059000 62 Risk FROZEN COOKED MUSSEL MEAT 21,620 KG CHILE 17/09/2009 2 9042000 19 Risk BELLPEPPERS 3,220 KG CHILE 21/09/2009 2 22042120 71 Random RED WINE 896 CASES CASILLERO CARMENE 4,032 L CHILE 21/09/2009 3 22042120 70 Random WHITE WINE 280 CASES CASILLERO SAUVIG 1,260 L CHILE 21/09/2009 1 22042120 71 Random RED WINE 1176 CASES CASILLERO CABERN 5,292 L CHILE 29/09/2009 1 8119000 22 Random FROZEN BLUEBERRIES 15,912 KG CHILE 6/10/2009 1 15159000 65 Random MARGARINE; EDIBLE MIXTURES OR PREPAR 55 KG CHILE 8/10/2009 5 22042120 71 H/O RED WINE 196 CASES CASILLERO MELBEC 2 882 L CHILE 8/10/2009 2 22042120 71 H/O RED WINE 196 CASES CASILLERO MERLOT T 882 L CHILE 8/10/2009 3 22042120 71 H/O RED WINE 84 CASES CASILLERO SHIRZA/RO 378 L CHILE 8/10/2009 1 22042120 71 H/O RED WINE 240 CASES CASILLERO SHIRAZ TI 1,080 L CHILE 8/10/2009 3 22042120 71 H/O RED WINE 280 CASES CASILLERO MALBEC T 1,260 L CHILE 8/10/2009 1 22042120 71 H/O RED WINE 279 CASES CASILLERO CABERNE 1,255.50 L CHILE 8/10/2009 2 22042120 71 H/O RED WINE 112 CASES CASILLERO
Load more

Recommended publications
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [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]
  • A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
    A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 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 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies
    [Show full text]
  • Sands Menu1d Reprice-View Only
    BREA K FAST (served from 6am to 2pm) TAPA 430 SAND CHICKEN KIEV 430 Beef tenderloin in our special tapa marinade. Crispy boneless chicken breast stued Served with breakfast rice and your choices of egg. with garlic-herb butter. Served with ultimate mashed potato and steamed vegetables SWEET SPICY TUYO 290 Classic dried salty fish in our own sweet and THREE EGG OMELETS 290 spicy sauce, Served with fried eggplant, Served with hash brown and toast breakfast rice and your choice of egg ARROZ CALDO 290 DAING NA BANGUS 360 Rice porridge with tender chicken breast fillets, Pan-seared Bangus fillets with garlic lemon butter, hard boiled egg and famous adobo flakes Served with breakfast rice and your choice of egg DISCOVERY WAFFLES 290 Flavored with malunggay (moringa leaf) and pumpkin. Daing na Bangus Served with butter, jam and syrup CHAMPORADO “DAKOLATE” 290 Malagos dark chocolate and milk champorado Served with crispy dried palad fish SANDS LONGGANISA 370 2 pcs longganisa skewer served with breakfast rice and your choice of egg SANDS “CHINITO” 370 Crispy boneless chicken coated in a tocino glaze Served with breakfast rice and your choice of egg SANDS CHICKEN SALPICAO 370 Tender pieces of chicken breast marinated in our signature salpicao sauce, sautéed with mushroom. Served with breakfast rice and your choice of egg Rates are subject to prevailing government taxes and service charge SANDS OF THE PHILIPPINES PAMPAGANA PINAKBET 470 Filipino vegetable stew with shrimp, TOKWA’T BABOY 260 homemade bagoong and crispy pork bits Fried tofu, soy marinated pork belly, pig ears and fresh chili KILAWIN NA TANIGUE 390 Sinamak vinegar marinated kingfish with ginger, cucumber and red onion BABY CALAMARES 390 Seasoned with spices and aromatics, fried until crisp served with garlic aioli Pinakbet BAGNET 370 LAING 290 Crispy air dried pork belly with kamatis, Taro leaves in a sweet coconut cream, ginger, lemongrass , and chili.
    [Show full text]
  • Ragi Tapai and Saccharomyces Cerevisiae As Potential Coculture in Viscous Fermentation Medium for Ethanol Production
    African Journal of Biotechnology Vol. 9(42), pp. 7122-7127, 18 October, 2010 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.933 ISSN 1684–5315 ©2010 Academic Journals Full Length Research Paper Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production Azlin Suhaida Azmi 1,2*, Gek Cheng Ngoh 1, Maizirwan Mel 2 and Masitah Hasan 1 1Department of Chemical Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia. 2Biotechnology Engineering Department, Kulliyah of Engineering, International Islamic University Malaysia, Jalan Gombak, 50728 Kuala Lumpur, Malaysia. Accepted 30 August, 2010 A comparison study on the ethanol production from 20% (w/v) of unhydrolyzed raw cassava starch using Saccharomyces cerevisiae and Candida tropicalis was performed and compared with the commercialized ragi tapai. The findings showed that S. cerevisiae , C. tropicalis and ragi tapai produced 23, 20 mg/l and 26 g/l of ethanol in 72 h, respectively. Subsequent coculturing of the two best performing strains namely ragi tapai and S. cerevisiae were performed to improve ethanol production and to reduce the accumulation of inhibitory concentration of reducing sugar with 10% (w/v) unhydrolyzed raw cassava starch. The coculture of ragi tapai with S. cerevisiae using the unhydrolyzed raw starch in a single step-fermentation produced an ethanol concentration of 35 g/l when the starch was inoculated with ragi tapai and cocultured with S. cerevisiae. The yield was 46% higher than the one inoculated with ragi tapai only (24 g/l). The glucose concentration was maintained at a low concentration in the coculture medium as compared to the medium with pure ragi tapai.
    [Show full text]
  • 1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang
    1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda yang mempesona terbentang dari Selat Sunda di barat sampai ke perbatasan Jawa Tengah di bagian timur. Wilayah Jawa Barat bergunung-gunung dan berbukit-bukit hijau, dimana satu puncak gunung berapi dan bukit-bukit sekitarnya memeluk hangat ibu kotanya, Bandung. Sejarah Jawa Barat adalah sejarah perdagangan, rempah-rempah, dan kerajaan Padjadjaran yang terus diteliti hingga saat ini oleh para sejarawan dan arkeolog. Jawa Barat merupakan salah satu provinsi di Indonesia yang memiliki alam dan pemandangan yang indah untuk anda kunjungi. Provinsi ini juga menyimpan berbagai potensi menyangkut sumber daya air, pemanfaatan lahan, hutan, pesisir dan laut, serta sumber daya perekonomian masyarakatnya. Wilayah Jawa Barat adalah lokasi yang tepat untuk anda melakukan beragam jenis wisata, baik itu wisata alam, belanja, pendidikan dan kuliner, ataupun budaya. Budaya Sunda merupakan kebudayaan masyarakat yang tinggal di wilayah barat pulau Jawa. Sunda merupakan cikal bakal berdirinya peradaban di Nusantara. Sejak dari awal hingga kini, budaya Sunda terbentuk sebagai satu budaya luhur di Indonesia. Keluhuran budaya Sunda terlihat dari sejarah yang menyebutkan sejak berabad lamanya bahwa Bandung adalah Parahyangan yang secara sederhana bisa diartikan sebagai tempatnya para Rahyang, Hyang atau Dewa. 1 2 Sebagaimana diketahui bahwa Dewa adalah makhluk yang tinggal di kahyangan, biasa di identikkan juga dengan surga. Sehingga menunjukkan bahwa Bandung adalah tempat yang mirip surga. Hal itu wajar jika melihat bentangan alam Bandung yang di kelilingi oleh gunung, sehingga menyajikan panorama alam yang indah dan atmosphere yang sejuk, sehingga menarik minat wisatawan untuk menikmati keindahan alam Bandung. Selain keindahan alam, Bandung memiliki gedung-gedung bersejarah yang terawat hingga kini.
    [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]
  • !I Oung Titiltn PANTRY
    266 THE YOUNG CITIZEN October, 193G MOTl-IERS' GUIDE IN CARE OF Cl-llLDREN Tl-IE !I oung titiltn PANTRY Cereals are grains or seeds of cul­ Corn is another cereal that goes tivated grasses used for food. They hand in hand with rice as the sta­ are the staple food of mankind and THE IMPORTANCE OF ple food of the Visayans. It is hold first place in their diet. They CEREALS prepared in much the. same way as contain all the food groups but not Miss Juliana Millan * in the right amount and are there­ the hard-boiled rice of th' Tagalogs fore, eaten along with fish, me·at, <:nd eaten with fish, meat and oth­ into "pinipig"-pressed, pounded and other foods to provide the cor­ er viands. It is also boiled and and winnowed-a preparation sim­ rect amount needed by the body. broiled on the cob, when it is served ilar to rolled oats. The mature They are generally classified as heat­ between meals. Tender grains of grain is generally prepared into "pu­ and-energy-providing foods because corn sautt?ed with lard, garlic and to maya, suman (ibos, lihia, antab, of the large amount of starch they a little salt is palatable. Mature maruekos), bico, puto sulot, gui­ contain. Some, however. like oat­ grains are .generally popped (pop natan, bibingka, and champorado" meal. wheat, and corn, contain a corn) or boiled into "binatog" (porridge). All of these prepara­ considerable amount of protein al­ (hominy). Like rice, it is ground tions, except the ·last, Call for ~h~ so and are then classified as tissue- help of sugar and coconut for serv­ into a paste-like consistency and building foods, too.
    [Show full text]
  • Pengetahuan Bahan Makanan
    PENGETAHUAN BAHAN MAKANAN UU No 28 tahun 2014 tentang Hak Cipta Fungsi dan sifat hak cipta Pasal 4 Hak Cipta sebagaimana dimaksud dalam Pasal 3 huruf a merupakan hak eksklusif yang terdiri atas hak moral dan hak ekonomi. Pembatasan Pelindungan Pasal 26 Ketentuan sebagaimana dimaksud dalam Pasal 23, Pasal 24, dan Pasal 25 tidak berlaku terhadap: i. penggunaan kutipan singkat Ciptaan dan/atau produk Hak Terkait untuk pelaporan peristiwa aktual yang ditujukan hanya untuk keperluan penyediaan informasi aktual; ii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk kepentingan penelitian ilmu pengetahuan; iii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk keperluan pengajaran, kecuali pertunjukan dan Fonogram yang telah dilakukan Pengumuman sebagai bahan ajar; dan iv. penggunaan untuk kepentingan pendidikan dan pengembangan ilmu pengetahuan yang memungkinkan suatu Ciptaan dan/atau produk Hak Terkait dapat digunakan tanpa izin Pelaku Pertunjukan, Produser Fonogram, atau Lembaga Penyiaran. Sanksi Pelanggaran Pasal 113 1. Setiap Orang yang dengan tanpa hak melakukan pelanggaran hak ekonomi sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf i untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 1 (satu) tahun dan/atau pidana denda paling banyak Rp100.000.000 (seratus juta rupiah). 2. Setiap Orang yang dengan tanpa hak dan/atau tanpa izin Pencipta atau pemegang Hak Cipta melakukan pelanggaran hak ekonomi Pencipta sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf c, huruf d, huruf f, dan/atau huruf h untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 3 (tiga) tahun dan/atau pidana denda paling banyak Rp500.000.000,00 (lima ratus juta rupiah). PENGETAHUAN BAHAN MAKANAN Dr.
    [Show full text]
  • Small-Scale Food Processing Enterprises in Malaysia
    SMALL-SCALE FOOD PROCESSING ENTERPRISES IN MALAYSIA Ghani Senik Food Technology Research Station MARDI, 16800 Pasir Puteh Kelantan, Malaysia ABSTRACT Small-scale food enterprises have played a very important role in the Malaysian economy, particularly in terms of employment generation, better income distribution and as a training ground for entrepreneurs before they invest in larger enterprises. Small-scale food enterprises also have important linkages to related industries such as the manufacture of machinery, and food packaging materials, and suppliers of food ingredients. It is envisaged that small-scale food enterprises will continue to expand in line with policies and incentives introduced by the government. INTRODUCTION enterprise is one with net assets of US$200,001 - US$1.0 million. Food It is usual to discuss small- and processing companies are generally perceived medium-scale industries in Malaysia as a as agro-based industries which have a strong single group. There are an estimated 30,000 backward linkage. However this is not the such enterprises in Malaysia. A recent survey case in Malaysia, where it is estimated that conducted by the Ministry of International over 70% of the raw materials used in food Trade and Industry showed that they are of processing are imported (Ministry of four main types: processed foods (33%), wood International Trade and Industry 1993). This products, (24%), fabricated metal (15%) and is particularly true in the production of animal building materials (9%) (Malaysian Industrial feed and wheat-based products. Development Authority et al. 1985). These small and medium-sized industries play a very Profile of Small-Scale Food Processing important role in the Malaysian economy, especially in terms of generating employment.
    [Show full text]
  • Catering Menu
    621 W Carson Street NOODLE MENU Carson CA 90745 • GUISADO : BIHON, MIKI, CANTON or MIXED • $20 (1/2) • $30 (S) (310) 834-6289 • (310) 533-0907 $50 (M) • $70 (L) • SOTANGHON • www.titacelias.com • PALABOK • SWEET SPAGHETTI • $25 (1/2) • $35 (S) • $55 (M) • $75 (L) Open daily from 7am - 9pm REAL FILIPINO HOME COOKING SINCE 1990 BEEF MENU * MORCON ($20 per pound • 5 pound minimum) Rolled marinated Beed flank sheet with Red Bell Pepper, Carrots, Sausage, Pork Fat pan roasted with Spices, Onions, Tomatoes. * MECHADO Beef chunks stewed in Spices, Tomato Sauce, DESSERT MENU Pineapple Juice, Red Bell Peppers and Potatoes. * CARIOCA $1.50/stick * BUCHI $1.50/pc POCHERO Caramelized rice flour balls. Caramelized rice flour balls with red beans. Beef chunks stewed in Pork and Beans, mixed with vegetables, plantain and sweet potatoes. TURON $0.75/pc BANANA-Q $1.75/stick Banana and Jackfruit fritters. Caramelized sweet Plantains. PAN FRY BEEF BBQ RIBS Meaty Ribs fried in special Sweet and Spicy Sauce. * KALAMAY HIRIN $30 (S) * GINATA'ANG BILO-BILO $25 (S) Rice Flour in Coconut Milk sauce. $60 (L) Tropical Fruits in Coconut Milk. $50 (L) BISTEK TAGALOG Marinated thin sliced Angus Beef cooked in Soy Sauce and Onions BICO $25 (S) GINATA'ANG MONGGO $25 (S) Sticky Rice with Jackfruit. $50 (L) Red Beans and Rice Pudding. $50 (L) BEEF CALDERETA KALAMAY UBE $25 (S) BIBINGKA MALAGKIT $25 (S) Beef chunks stewed in Tomato Sauce, Spices, Onions, Cheese, Coconut Milk, Chili. Rice Flour with Coconut Milk. $50 (L) Sweet Rice topped with Coconut Jam.
    [Show full text]
  • Cafe 1228 December Menu
    From the Western Kitchen SOUP Soup of the day APPETIZERS AND SALAD Jamon Serrano, manchego on toast Parma ham, burnt peach, goat cheese foam Maple-glazed bacon, cambozola, toasted pecan Smoked salmon, capers, cornichons Beef, papaya salad Creamy seafood, risoni salad Cajun chicken, shaved prosciutto, assorted leaves, parmesan, anchovy dressing CARVING Glazed ham, haricot vert Beef short ribs, barbecue sauce MAINS Baked salmon, béarnaise Chicken cacciatore Roasted marble potatoes Vegetable skewer, tomato sauce PIZZA Frutti de mare Mushroom, four cheese Margherita Parma ham, feta cheese Mediterranean vegetable OFFTHEGRILL Lamb brochette Rosemary chicken Mahi mahi in kar lime, olive oil Herb and garlic marinated beef striploin Pork spareribs in garlic, calamansi, sh sauce Hungarian sausage Sauces: Mushroom garlic Peppercorn Chili tomato SEAFOOD COOKED AT YOUR WHIM Shrimps Blue crabs Clams Mussels Cooking preparation: Garlic butter Salt and pepper Singaporean style White wine sauce Baked with garlic and cheese PASTA Spaghetti Penne with a choice of sauce: Pesto cream Marinara Puttanesca Carbonara Asian MAINS Lechon belly, adobo rice Pork binagoongan Sinigang na salmon Beef rendang Wok-fried chicken, cashew nuts Lo hanchai RICE AND NOODLES Steamed Jasmine rice PancitNegra FROM THE STEAMER Pork spare ribs, black bean Steamed sh in soy ginger sauce Chicken feet Pork bun NOODLE SOUP Beef pho Wonton noodle soup JAPANESE Edamame Seasoned seaweed salad California maki Tempura prawn maki Spicy salmon roll Spicy tuna crunch roll Crab and cream cheese, toasted sesame Unagi roll Salmon sashimi Tuna sashimi Shrimp and vegetable tempura Miso soup DESSERT Black forest cake Eggnog tres leche Spiced chocolate pecan pie Strawberry cheesecake True coee hazelnut nuggets Mix berry trie Puto bumbong Bibingka Bread and butter pudding Crepe with mango or banana Sauces: Chocolate Vanilla Mango Strawberry Halo halo Ice cream.
    [Show full text]