Ala Carte Menu
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Ala Carte Menu Single Pages
FOOD MENU KEY Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverages our global know-how. Vegan Vegetarian Gluten Contains Contains Contains Contains Lactose Dairy Free Eggs Beef Seafood Nuts Free Light Bites malaysian satay (spicy) sate malaysia (pedas) 41 half dozen of kajang’s best grilled chicken or beef skewers, compressed rice, cucumber and decadent peanut sauce tandoori burrito roti burito ayam 60 tandoori chicken wrap with lettuce, red onions and raita, served with french fries and side salad Salads leafy greens campuran salad segar appetizer : 28 bouquet of mixed lettuce with your choice of dressing: entree : 36 blue cheese, cranberry, thousand island or creamy french thai beef salad (spicy) salad daging ala thai (pedas) appetizer : 47 hot and sour grilled beef strips, thai dressing and mango entree : 55 healthy salad salad sihat appetizer : 36 walnut, pears, mixed greens, pomegranate and cranberry dressing entree : 42 caesar salad salad caesar appetizer : 36 tossed baby romaine lettuce, shaved parmesan, crispy smoked beef entree : 42 and anchovies in classic caesar dressing Soups cream of mushroom sup cendawan berkrim 30 forest mushroom soup and herb crouton tomato soup sup tomato 30 oven-roasted plum tomato soup with sautéed leek malaysian oxtail soup sup ekor lembu 41 old-fashioned oxtail soup with spices all prices are in Ringgit Malaysia and are exclusive of prevailing taxes. Main Course fish and chips halibut bersama kentang jejari 83 deep-fried battered halibut fish, asparagus, country fries with black olive tartare intercontinental club sandwic intercontinental 60 ciabatta bread, grilled kampong chicken, turkey slivers and fried egg, served with french fries and side salad grain-fed beef burger burger daging 75 australian beef burger, chargrilled capsicum, fried onion rings and herb tomato bun. -
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ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
Analisis Pemasaran Emping Melinjo Di Kabupaten Sragen SKRIPSI Oleh
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Sebelas Maret Institutional Repository Analisis pemasaran emping melinjo di kabupaten Sragen SKRIPSI Oleh : Iryani Riastuti H0304081 FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2008 I. PENDAHULUAN A. Latar Belakang Pembangunan pertanian pada dasarnya mempunyai tujuan yaitu untuk meningkatkan hasil dan mutu produksi pertanian, memperluas lapangan pekerjaan, meningkatkan taraf hidup petani, meningkatkan devisa negara serta menunjang kegiatan industri. Kegiatan industri di Indonesia telah berkembang di berbagai usaha baik industri skala rumah tangga, industri kecil, dan industri skala besar. Sektor yang sesuai dengan industri tersebut adalah agroindustri, karena didukung oleh sumber daya alam pertanian yang mampu menghasilkan berbagai produk olahan. Menurut Soekartawi (2001), sebagai motor penggerak pembangunan pertanian agroindustri mempunyai peranan penting dalam kegiatan pembangunan daerah, baik dalam sasaran pemerataan pembangunan, pertumbuhan ekonomi maupun stabilitas nasional. Agroindustri terutama usaha skala kecil dan skala rumah tangga menjadi penting dalam perekonomian Indonesia menuju perubahan dari sektor pertanian menuju basis ekonomi non pertanian. Perubahan tersebut berlangsung sejalan dengan semakin meningkatnya kebutuhan masyarakat pada barang dan jasa, kesempatan kerja, dan penghasilan yang lebih baik serta meningkatnya modal. Agroindustri merupakan suatu sistem pengolahan secara terpadu antara sektor pertanian dengan sektor -
Booklet Indonesian Culinary Week 2019
The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs -
NEW MENU Post Lockdown 2020
tukdin® Dishes like mee goreng and nasi lemak are meals in one, but Malaysian food are generally for sharing, to be eaten and enjoyed with friends as a relaxing repast with good conversation. We recommend satay as a shared starter followed by individual plates of rice eaten together with any combination of our chicken, seafood or beef and vegetable dishes which our staff will be happy to recommend. IMPORTANT NOTICE REGARDING FOOD ALLERGIES “All of our food may contain allergens including WHEAT, EGGS, PEANUTS, TREE NUTS, and MILK. For more information, please speak to a member of the staff.” WE OPERATE FROM A SMALL KITCHEN. WE CANNOT GUARANTEE COMPLETELY ALLERGY FREE MEALS This is due to the possibility of cross contamination of trace allergens in the working environment where the food is prepared. Genetically modified soya oil may be present in all our dishes. STARTERS £ 1 Satay goreng 7.90 (Chicken pieces marinated in oriental spices sauteed the traditional way served with rice cubes, cucumber onions and peanut sauce) ♦ 2 Sup ekor 7.90 (Oxtail soup on the bone) 3 Sup ekor pedas 8.90 (Hot and spicy oxtail soup on the bone)♦♦ 4 Sup asam manis(Tom Yam) 7.90 (Prawns and chicken pieces in sour soup)♦♦ 5 Popiah sayur 4.90 (Vegetarian spring roll- 3 pcs) 6 Keropok keping 3.50 (Prawn crackers)♦ MAIN DISHES Fish 10 Ikan bakar air asam 15.90 (Grilled sea bass fillets served with tamarind sauce)♦ 11 Ikan kari 9.90 (Spicy fish curry- one pc sea-bass fillet)♦ 12 Ikan goreng berlada 9.90 (One pc fried sea-bass fillet with chilli paste)♦♦ Shell fish -
Kûng Phrik H̄wān Kratium
Kûng Phrik H̄ wān Kratium Thai Sweet Chile Garlic Shrimp Yield: Serves 4-6 Ingredients: 1 lb Jumbo Shrimp [21-25] (Kûng) - shelled and deveined; tail on 4 cloves Fresh Garlic (Kratiam) - minced ¼ Cup Thai Sweet Chile Sauce (Sxs̄ Phrik H̄ wān / Nam Jim Kai) 1 Tbs Chile Garlic Sauce (Nam Phrik Pao) 2 tsp Palm Sugar (Nam Tan Puek) - grated fine 1 Tbs Thai Thin/Light Soy Sauce (Si-io Kaow) Juice of 1 Lime (Naam Manao) Ground White Pepper (Phrik Thai Bpon) to taste 3 Tbs Peanut Oil (Dtohn Thuaa li Sohng) – divided -OPTIONAL GARNISH- Fresh Coriander Leaves (Phak Chi) - small chopped Fresh Thai Basil Leaves (Horapha) - small chopped Green Onion (Hom) - thin sliced Lime wedges (Manao) Preparation: 1) Lightly season the shrimp with the white pepper to taste 2) Heat 1 ½ Tbs (half) of the peanut oil in a medium/large wok or skillet over medium-high heat until shimmering - Once the oil is hot, add the shrimp and fry until slightly browned (apx 1 minute) - Flip and repeat 3) Transfer the seared shrimp to a clean plate and set aside until needed 4) Return the wok/skillet to the heat and add the reaming 1 ½ Tbs of the peanut oil and allow to heat for 30 seconds or so 5) Add the garlic and sauté until just golden (apx 45 seconds) - Add back the shrimp and give it a toss 6) Add the sweet chile sauce, chile garlic sauce, palm sugar, soy sauce, and lime juice - Sauté until sugar is completely dissolved and shrimp is well coated 7) Transfer to a serving dish, garnish as desired, and serve immediately with jasmine rice and/or green papaya salad (Som Tam) Taz Doolittle www.TazCooks.com . -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Master Thesis
Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000) -
Snacks & Cocktail Nibbles
SNACKS & COCKTAIL NIBBLES FROM THE WOK SALADS VE GF VO GF GF ข้าวเกรียบทอด - RICE CRACKERS $6.9 ผัดไทย - PAD THAI $18.9 ลาบไก่ - LARB GAI $23.9 Deep fried rice crackers served w/ nam phrik ta-krai sauce Stir fried rice noodles, tofu, egg, garlic chives, dried shrimp, pickled turnips, Free range lemongrass chicken, red onion, garlic, Thai basil, ginger, bean sprouts, chilli & peanuts toasted rice, shallots, chilli, lime, coriander, mint & fish sauce GF เมี่ยงคำากุ้ง ea - BETEL LEAF $4.9 ADD CHICKEN THIGH $6 | ADD PORK BELLY $6 | ADD PRAWN CUTLET $9 VO GF Sticky prawn, roasted coconut, lime zest, peanuts, chilli & ginger ส้มตำาไทย - SOM TAM $17.9 GF ผัดซีอิ๊ว - PAD SEE EW $24.9 Issan style green papaya w/ chilli, lime, cherry tomatoes, VE GF เมี่ยงคำากุ้ง - VEGAN BETEL LEAF $3.9ea Stir fried flat rice noodles w/ beef cheek, egg, gai lan, snake beans, dried shrimp, garlic & peanuts Crispy shallots, coconut, peanuts, Thai herbs, bean shoots & oyster sauce GF เสือร้องไห้ - CRYING TIGER $23.9 sunflower kernels, chilli & miang kham sauce VE Grilled beef, cucumber, shallots, cherry tomatoes, ผัดหมี่เห็ด - MUSHROOM VERMICELLI $16.9 GF lemongrass, chilli, coriander, mustard greens & fresh herbs ทอดมันปลา - RED CURRY FISH CAKES $14.9 Stir fried fine rice noodles w/ king, oyster, enoki & shitake mushrooms, VE GF Flathead, red curry & snake bean fish cakes w/ nam jim pla grop sauce snake beans & gai lan เชียงใหม่ลาบเต้าหู้ - NORTHERN THAI VEGAN LARB $21.9 VE GF GF Northern Thai herbs & spices w/ minced firm tofu, ทอดมันข้าวโพด - TOD MAN KHAO POD $14.9 -
Usaha Kecil Menengah (Ukm) Bersertifikat Halal Tahun 2010 - 2016 Di Provinsi Kalimantan Tengah
DAFTAR PRODUK INDUSTRI RUMAH TANGGA (IRT) / USAHA KECIL MENENGAH (UKM) BERSERTIFIKAT HALAL TAHUN 2010 - 2016 DI PROVINSI KALIMANTAN TENGAH NO. NAMA PRODUK IRT / UKM NO. SERTIFIKAT EXPIRED Nasi, mie dan kwetiau Catering PT Salma Zein 19160000040210 7/2/2012 1 goreng, ommelet dan buah potong 2 Kacang mete goreng IRT Farchan Slamet 19100000051210 14/12/2012 Keripik tempe, singkong IRT Karsono 19100000061210 14/12/2012 3 dan pisang Keripik tempe, singkong IRT Suryati 19100000081210 14/12/2012 4 dan pisang Keripik bayam, singkong IRT Agus Imam M 19100000081210 14/12/2012 5 dan pisang 6 Keripik pisang dan sukun IRT Karsidi 19100000091210 14/12/2012 7 Kue Tali IRT M. Ilyas 19100000101210 14/12/2012 8 Kue Kering Semprot IRT Muriati 19100000111210 14/12/2012 9 Pilus Keju IRT Putir 19100000121210 14/12/2012 10 Amplang Ikan Pipih IRT Hj. Mundjiah T 19100000141310 14/12/2012 Ikan goreng saluang, ayam IKM Sofiah 19030000151212 12/12/2014 11 goreng krispy 12 Kue bawang, kripik tempe IKM Camilan Ridio 19100000161212 12/12/2014 13 Kerupuk ikan pipih IKM Citra Gizi 19030000171212 12/12/2014 14 Telor asin tambak IKM Icha 19017000181212 12/12/2014 15 Kacang goreng IKM Dandy 19010000191212 12/12/2014 16 Kue kering IKM Sen-Sen 19010000201212 12/12/2014 17 Abon ikan tauman IKM Hj. Masminah 19030000211212 12/12/2014 18 Keripik pisang IKM Rahayu 19100000221212 12/12/2014 19 Rempeyek kacang IKM Kenanga 19100000231212 12/12/2014 20 Kopi bubuk IKM Cangkur 19120000241212 12/12/2014 Kue kering mawar, kue IKM Melati 19100000251212 12/12/2014 21 kacang, pilus keju 22 -
Oxtail Soup Ingredients Method
Oxtail Soup Quilt and Café The ingredients for this soup are hard to measure. Use as many oxtails as you like or as big a pot roast you desire. Add as many vegetables as you'd like. I prefer parsnips to turnips, so I add more of one over the other. I call for a bone-in chuck roast, but I've been having a hard time finding them, so I've been using a boneless. I prefer bone-in to get the additional flavor from the bones. If you are opting to use a pot roast over oxtails, I recommend adding some beef bones or some beef shanks. Ingredients Oxtails (trimmed of fat) - I usually buy 2 packages - probably resulting in at least 12 oxtails 1 bone-in chuck roast approximately 3 lbs. or so 1 large onion, chopped 1 - 28 oz. can whole peeled tomatoes, crushed or cut with kitchen shears Fresh Parsley Celery tops including the leaves 4 celery ribs, chopped 3 quarts beef stock 3 bay leaves 5-6 Carrots, peeled and cut into 1 inch rounds 5-6 Parsnips, peeled and cut into 1 inch rounds 3-4 Turnips, peeled and quartered Salt Pepper 1 or 2 - 16 oz. package of Egg Noodles Ketchup (if desired) Method Place the oxtails and chuck roast in a large heavy bottomed stock pot. Pour in the beef stock and add additional water to completely cover the meat by at least 5-6 inches. Add the bay leaves, tomatoes, onion and celery. Make an herb bundle with the celery leaves and about 6-8 stems of parsley and tie it to the handle of the pot for easy removal. -
Chapter 4: Results
CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)).