PDF Download Growing up in Trengganu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Kitchen Art's Xmas Hi Tea Buffet Menu 2017 Santa's Farm 5 Types Of
Kitchen Art’s xmas Hi Tea Buffet Menu 2017 Santa’s Farm 5 types of Lettuce 6 types of fresh Vegetables Penang Rojak Buah with Condiments German Potato Salad, Peruvian Ceviche, Thai Beef Salad, 3 types of Kerabu 1000 Island Dressing, French Dressing, Sesame Dressing ,Thai Mayo Dressing, Italian Vinaigrette, Balsamic Vinaigrette ,Olive Oil Dressing and Aioli Vinaigrette served with 6 types of condiments Soup Cream of Tomato Basil Soup Bread Counter Assorted Bread Roll & Loaf served with Butter and 2 types of Jam Stall 1: Santa Goes Chinese Roasted Chicken Char Siew served with Chinese style Fragrant Rice, Clear Soup and Condiments Stall 2: Santa Goes Indian Briyani Rice with Briyani Chicken, Onion Raita and Papadom Roti Canai with Chicken Curry and Vegetable Dhall Stall 3: Santa Goes Western Roasted Herb Turkey and Lamb Leg served with Herbed Potato Chuck and Buttered Vegetables accompanied with Rosemary au Jus and Mint sauce. Assorted pizza Stall 4: Santa Goes Malay Gorengan – Cucur Pisang, Keledek Goreng, Jemput-Jemput & Keropok Lekor with condiments Malaysian Satay with condiments Laksa Utara with condiments Stall 5: Santa Goes Middle east Mediterranean Beef Kebab with Cucumber Raita, Tzatziki sauce and Spice sauce Mrs Klause’s Favourites Steam Rice Jollof Rice Puttanesca Pasta Roasted Maple Chicken with Italian BBQ sauce Sesame Beef Ginger Lamb Varuval Sweet and Sour Fish Roasted Herb Potato Mix Vegetable with Herb Butter Kid’s factory Pop Corn Chicken Nugget Fillet Cheesy Sweet Potato Cotton Candy Chocolate Fountain with condiments ABC & Ice Cream with condiments Sweetness Xmas Assorted French Pastries Assorted Fruit Tartlets Assorted Mousse in Glass Xmas Pudding Assorted Nyonya Kuih (2 Type) Gingerbread Man Assorted Cookies (4 types) Bubur Jagung Bread & Butter Pudding with Vanilla sauce Seasonal Fruit Platter (4 types) . -
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp, -
AA Tropical School, 71 Acehnese Sultanate, 130 Aga Khan Award
Index A B AA tropical school, 71 Balai Besar, 212–214 Acehnese Sultanate, 130 Balai Lepau, 215 Aga Khan Award, 165 Balai Penghadapan, 212 Alhambra mosques in Granada, 46 Bank Bumiputra, 160, 161 Andalusian vocabulary of Islamic Bauhaus, 62, 67 Spain, 38 BEP Akitek, 183 Andaya, L. Y., 24, 139, 232 Bioclimatic approach to architectural Angkasapuri building, 70 regionalism, 6 Antonakakis, Susana, 14 Bioclimatic skyscrapers, 167 Arabic stylised buildings of Bodhi trees, 132 Putrajaya, 34 Bougas, W., 32, 52 Arabised forms, 57 Brahmana trees, 132 Arab-Islamic vocabulary, 40, 48, Brasília, 143–144 139, 147 British Colonial administration in Arab Persian elements, 210 Kuala Lumpur, 218 Architect Hijjas Kasturi Associates, British colony, 156 96 British field stations, 180 © The Author(s) 2018 257 S. Jahn Kassim et al. (eds.), Modernity, Nation and Urban-Architectural Form, https://doi.org/10.1007/978-3-319-66131-5 258 Index British imperial style, 36, 180, 218 Cinnamomum camphora, 128, 132 British landscape, 177 Classical canons, 4 British postwar New Town Classical elements, 15 Programme, 118 Classical framework, 139 British public buildings, 179 Classical languages, 238 British residents, 40, 129 Classical Malay, 250 British trading post in Penang, 8 Classical-romanticist architects, 80 Buddhist traditions, 220 Classical vernacular forms, 110 Bukit Cina, 127 Colonial legacy of green spaces, 129 Bukit Nanas, 122 Colquhoun, A., 4, 22, 152, 155, Bumbung Panjang, 214 168, 185, 244, 247 Bunga Emas, 213 Conflations of regionalism, 59–77 Bunnell, -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan -
Kitchen Art's Brasserie
KITCHEN ART’S BRASSERIE MENU BUFFET HI-TEA MENU A 2020 Garden Salad 4 Type of Lettuce, 4 Type of Kerabu, 2 Type Toast Salad Dressings and Condiments Homemade Pickled Shallot, Sesame Seed and Crusted Nut Thousand Island, Caesar Dressing, Italian Vinaigrette, Roasted Sesame Dressing, Honey Soya Dressing Balsamic Vinegar and Olive Oil Fruit Counter Rojak Buah Serves with Condiment Italian Counter BBQ Pizza Margarita Pizza Soup Cream of Mushroom Soup Serves with Bread Loafs, Bread Rolls & Butter Sauna Box Assorted Mini Pau Noodle Action Live Laksa Penang with Condiment Counter on Fire Satay Chicken & Satay Beef Serves with Peanut Sauce, Cucumber, Onion and Rice Cake Stall 1 Pasembor Serves with Condiments Stall 2 Rotisserie Chicken Serves with Au Jus, Sautéed Mix Vegetable & Potato Stall 3 Nasi Biryani Ayam Biryani Acar Mentah Stall 4 Shawarma Greek Style Chicken Shawarma Serves with Lettuce, Tzatziki Sauce, Tomato & Cucumber Main Fair Kampung Fried Rice Singapore Fried Mee Hoon Sweet & Sour Fish Mutton Curry with Potatoes Stir Fried Mix Vegetables Buffalo Chicken Wing Beef Lasagna Roasted Baked Duo Potatoes Kid’s Station Chocolate Fountain with Condiments Caramelized Popcorn Popia Sambal & Samosa Desserts Assorted Nyonya Kuih Sago Gula Melaka Bread Butter Pudding Assorted Jelly in the Glass & Crème Caramel, 4 type of Ice Cream with Condiments Fresh Cut Tropical Fruits Hot & Cold Sweet Congee Chilled Longan Bubur Kacang HI TEA MENU B 2020 Garden Salad 4 Type of Lettuce, 4 Type of Kerabu, 2 Type Toast Salad Dressings and Condiments Homemade -
Hi-Tea Menu 2017
HI-TEA MENU 2017 Menu 1 Salad bar (Romaine lettuce, Ice berg Lettuce, Mix Lettuce) Dressing: 1000 Island, Caesar Dressing, Vinegrate, Wasabi Dressing, With Condiment Capers, Onion pickle, Gherkin, Stuffed Olive, Black Olive Kerabu Mangga Muda Urap Ikan Daging Bercili dengan Daun Kadok Acar Rampai Bijan Goreng Gado-Gado Sandwich Bar (Toast & Panini) Choice of Filling: Tuna, Chicken Mayo, Smoke Salmon, Beef Streaky, Chicken Toast, Turkey Toast, Egg Mayo, Cheese Ice Berg lettuce, Tomatoes, Cucumber Bread Counter French loaf, White Bread, Whole wheat Bread, Focaccia Roll, Croissant, Four Season Roll, Rye Bread, Bread Stick Served with Butter and Margarine Soup Cream of Potato Tom Yam Hidupan Laut Main Course Rice Steamed Rice Nasi Goreng Nenas dan Kacang Pis Hot Dishes Ayam Bakar dengan Kuah Lemak Ketumbar Udang Masak Sos Masam Manis Fried Fish Fillet with Butter and Curry Leaf Stir Fried HK Nai Pak with Garlic Oven Baked Beef Tenderloin with Grilled Peach and Mushroom Seafood Lasagna Noodle Stall 3 Type of Soup (Curry Mee, Tom Yam and Chicken Soup) Noodles: Dried Noodles, Yellow Mee, Wanton Mee, Kway Teow and Mee Hoon) 6 Types Of Vege: cabbage, Kangkong, Kai Lan, Choy Sum, Bean Sprouts, Spinach 6 Types of Balls: Fish Ball, Beef Ball, Sotong Ball, Crab Ball, Lobster Ball, Fish Cake Live Char Kway Teow, Yellow Mee Live Cooking Station Stall Pisang Goreng, Keledek Goreng, Cucur Sayur Spring Roll, Samosa, Keropok Lekor, Keladi Goreng Roti Jala Pandan Kuah Durian Chicken Satay & Beef Satay with Condiment Indian Roti Canai, Mini Murtabak Served -
Mosque Tourism in Malaysia: a Marketing Perspective
International Journal of Social Science Research e-ISSN: 2710-6276 | Vol. 1, No. 2, 108-120, 2019 http://myjms.moe.gov.my/index.php/ijssr MOSQUE TOURISM IN MALAYSIA: A MARKETING PERSPECTIVE Norhanim Abdul Razak1* 1 School of Tourism, Hospitality and Event Management, College of Law, Government and International Studies, Universiti Utara Malaysia, Sintok, Kedah, MALAYSIA *Corresponding author: [email protected] Accepted: 6 December 2019 | Published: 16 December 2019 Abstract: Mosque tourism is one of the niche areas in the field of Islamic tourism that is expanding rapidly. The presence of mosques with outstanding historical, heritage, and aesthetic values have attracted foreign and domestic tourists to visit, appreciate, and experience these Muslim places of worship. As Islamic tourism is gaining popularity and the importance of mosques as tourist attractions is growing, it is therefore useful to explore mosque tourism in the context of Malaysia. While a number of investigations have researched mosque tourism in the contexts of motivations, residents’ attitudes, and architecture uniqueness, limited studies have examined Muslim places of worship from the perspective of marketing. Hence, this paper focuses on how Malaysian mosques have been promoted in tourism materials. Content analysis was utilised in the assessment of textual descriptions and visual images of mosques that have been featured in tourism promotions for over seven decades. Findings of this paper uncovered that mosques have been represented in tourism brochures published from 1969 to August 2019. Two of the earliest mosques that appeared in tourism brochures are Kapitan Kling Mosque and the Malay Mosque (Masjid Kampung Melayu) in the promotion of Penang as a tourist destination. -
Food KL 1 / 100 Nasi Lemak
Food KL 1 / 100 Nasi Lemak ● Nasi Lemak is the national dish of Malaysia. The name (directly translated to ‘Fatty Rice’) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. ● The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: http://seasiaeats.com/ Food KL 2 / 100 Food KL 3 / 100 Roti Canai ● Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. ● This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. ● It is usually served with dhal and different types of curries. Photo credit: http://kuali.com/ Food KL 4 / 100 Food KL 5 / 100 Teh Tarik ● There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). ● Black tea is mixed with condensed milk and “pulled” multiple times into frothy perfection. ● You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: http://blog4foods.wordpress.com/ Food KL 6 / 100 Food KL 7 / 100 Ikan Bakar ● Directly translated to English, Ikan Bakar means burnt fish. ● Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). ● It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100 Food KL 9 / 100 Banana Leaf Rice ● In traditional South Indian Cuisine, a meal is normally served on a banana leaf. -
Attachment 1
Region RSA No Stall Operator Type of Food Gurun RSA Northbound 1 Chicken Rice Corner - Set Nasi Ayam - Nasi Lemak Ayam Berempah 2 Wan Laksa Gurun RSA Southbound - Laksa - Set Asam Pedas Juru Layby Southbound 3 Saji Penang - Nasi Ayam Penyet Beverages 4 One Teko - Sirap Selasih - Ice Lemon Tea - Laksa 5 Raja Ulam - Nasi Bajet - Nasi Lemak RSA Gunung Semanggol Northbound Beverages 6 Teh Tarik Cafe - Teh Ais Cincau - Air Mata Kucing Northern - Teh Hijau Ais - Nasi Lemak Ayam 7 Nasi Lemak & Aneka Sup - Nasi Lemak Sambal Sotong - Nasi Goreng Ayam - Burger Ayam/Daging - Samosa 8 Adamira Seven Delights - Roti Hotdog - Keropok Lekor - Sausage Jumbo Cheese RSA Gunung Semanggol Southbound - Set Roti Bakar + Kopi 9 Transit Minuman - Set Pau + Teh Tarik - Set Latte + Chipsmore 10 Two Cups Coffee - Set Mocha + Chipsmore - Set Frappe + Chipsmore - Mi Sizzling Ayam/Daging 11 Sizzling Claypot & Ikan Bakar - Nasi Claypot - Yong Tau Foo RSA Tapah Southbound - Nasi Ayam - Mi Kari 12 Selera Utara Ikan Bakar - Bihun Sup - Mi Goreng - Bihun Goreng - Set Pau + Mineral Water 13 Tanjung Malim Pau - Frozen Pau - Mi Udang 14 Aneka Citarasa - Mi Rebus - Nasi Ayam Penyet RSA Ulu Bernam Southbound - Mi Kari 15 D’Famous Dzul Mee Kari - Nai Ayam - Laksa Penang - Kuih Apam 16 Café Sinar - Set Sandwic + Teh Cincau Ais - Set Puding Custard Cocktail + Teh Hijau Ais - Pau Variety 17 Yik Mun - Hainan Coffee RSA Rawang Northbound - Bread 18 Harolds Bread - Pastry - cakes varieties 19 Speedway Mart Convenient Shop, Snacks 20 A&W Burger Set Sungai Buloh OBR 21 Sate Kajang Hj -
ICR 6-2 Prelims+Text.Indd
Islam and Civilisational Renewal A journal devoted to contemporary issues and policy research Volume 6 • Number 2 • April 2015 Produced and distributed by ISLAM AND CIVILISATIONAL RENEWAL EDITOR-IN-CHIEF Professor Mohammad Hashim Kamali EDITORIAL TEAM Dr Mohamed Azam Mohamed Adil Dr Daud AbdulFattah Batchelor Abdul Karim Abdullah Tengku Ahmad Hazri Norliza Saleh Siti Mar’iyah Chu Abdullah REGIONAL EDITORS Americas: Dr Eric Winkel Europe: Dr Christoph Marcinkowski Africa & Middle East: Mahmoud Youness Asia & Australasia: Dr Syed Farid Alatas ADVISORY BOARD Professor Gholamreza Aavani, Professor Carl W. Ernst, Professor Ingrid Mattson, Iranian Philosophical Society University of North Carolina University of Western Ontario Dr AbdulHamid A. AbuSulayman, Professor John Esposito, Professor Abbas Mirakhor, International Institute of Islamic Georgetown University International Centre for Thought Professor Silvio Ferrari, Education in Islamic Finance Professor Zafar Ishaq Ansari, Università degli Studi Professor Chandra Muzaffar, International Islamic University HRH Prince Ghazi bin Muhammad, International Movement for a Islamabad Jordan Just World Professor Azyumardi Azra, Professor Claude Gilliot, Professor Seyyed Hossein Nasr, State Islamic University Jakarta Aix-Marseille Université George Washington University Professor David Burrell CSC, Professor Ekmeleddin İhsanoğlu, Professor Tariq Ramadan, University of Notre Dame Organisation of Islamic Oxford University Dr Mustafa Cerić, Cooperation Professor Mathias Rohe, Former Grand Mufti of Bosnia- Professor Yasushi Kosugi, Friedrich-Alexander-Universität Herzegovina Kyoto University Professor Abdullah Saeed, Professor Hans Daiber, Emeritus Professor Hermann University of Melbourne Johann Wolfgang Goethe Landolt, McGill University Professor Miroslav Volf, Universität Professor Tore Lindholm, Yale University Ahmet Davutoğlu, University of Oslo Professor Abdal Hakim Murad, Foreign Minister of Turkey Professor Muhammad Khalid University of Cambridge Professor W. -
Transformation of Mosque Architecture in Malaysia: Critical Analysis of Architectural History Approaches
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/325809393 Transformation of Mosque Architecture in Malaysia: Critical Analysis of Architectural History Approaches Conference Paper · March 2014 CITATION READS 1 565 3 authors: Ezrin Arbi Nila Keumala University of Malaya University of Malaya 6 PUBLICATIONS 11 CITATIONS 40 PUBLICATIONS 151 CITATIONS SEE PROFILE SEE PROFILE Megat Ariff Shah Tunku Abdul Rahman University College 4 PUBLICATIONS 1 CITATION SEE PROFILE Some of the authors of this publication are also working on these related projects: Bibliometrics View project Lighting Performance of Office Buildings in Malaysia View project All content following this page was uploaded by Megat Ariff Shah on 17 June 2018. The user has requested enhancement of the downloaded file. TRANSFORMATION OF MOSQUE ARCHITECTURE IN MALAYSIA: CRITICAL ANALYSIS OF ARCHITECTURAL HISTORY APPROACHES Megat Ariff Shah, Ezrin Arbi & Nila Inangda Faculty of Built Environment, University of Malaya [email protected] ABSTRACT Malaysia’s rich historical background has resulted in a unique local architecture that exhibits complex and wide-ranging variations and influences. Amongst the different types of architecture, mosques are unique as it has an unchanging and eternal primary function – as a place for communal worship – whilst architecturally has been constantly evolving since the earliest mosques were erected in this country. Current inquiries in the field of architectural history of mosques in Malaysia have primarily focused on inventory-based historical studies, comparative studies and thematic studies in the form of monographs, all of which tend to be non-holistic and compartmentalized in their approach. Subsequently, the main objective of this paper is to establish a holistic approach in studying mosque architecture by linking the earliest mosques to contemporary ones and mapping their formal relationships through the use of typological classification. -
Daftar Sentra Industri Kecil Menengah Hingga Tahun 2016 72,113 167,579 192,257,762 1,648,544,665 919,937,816 Alamat Uu Tk N Investasi Kap
DAFTAR SENTRA INDUSTRI KECIL MENENGAH HINGGA TAHUN 2016 72,113 167,579 192,257,762 1,648,544,665 919,937,816 ALAMAT UU TK N INVESTASI KAP. PRODUKSI N PRODUKSI NILAI BB/BP PIJAR Kode NO. NAMA SENTRA TAHUN DESA/ KELURAHAN KECAMATAN KOTA (UNIT) (ORANG) (RP.000) JUMLAH SATUAN (RP.000) (RP.000) Sektor S J R 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 1 Abon Tanjung Karang Sekarbela Mataram 1 5 15,000 6,000 Kg 840,000 550,200 1 2,016 s 2 Abon Cakranegara Selatan Cakranegara Mataram 2 5 4,000 12,000 Kg 1,680,000 1,100,400 1 2,016 s 3 Abon Ampenan Tengah Ampenan Mataram 1 2 20,000 720 Kg 100,800 66,024 1 2,016 s 4 Abon Bintaro Ampenan Mataram 1 3 1,000 900 Kg 126,000 82,530 1 2,016 s 5 Abon Lele Tanjung Karang Sekarbela Mataram 5 10 16,000 1,500 Kg 150,000 98,250 1 2,016 6 Aneka Pangan(Bawang Goreng) Selagalas Sandubaya Mataram 3 5 8,500 900 Kg 6,300 4,127 1 2,016 7 Aneka Pangan (Es Krim) Jempong Baru Sekarbela Mataram 2 40 60,000 60,000 Kg 1,200,000 786,000 1 2,016 S 8 Aneka Pangan (Jamur) Mataram Timur Mataram Mataram 1 2 10,000 1,500 Kg 37,500 24,563 1 2,016 9 Aneka Pangan (Es Krim) Pejanggik Mataram Mataram 1 2 3,000 400 Kg 8,000 5,240 1 2,016 S 10 Aneka olahan kacang Pagesangan Timur Mataram Mataram 4 8 12,000 1,200 Kg 90,000 58,950 1 2,016 11 Bakso Pagutan Barat Mataram Mataram 1 2 10,000 1,800 Kg 126,000 82,530 1 2,016 s 12 Bakso Bintaro Ampenan Mataram 2 8 2,000 3,000 Kg 210,000 137,550 1 2,016 s 13 Dodol Monjok Barat Selaparang Mataram 2 6 33,000 54,000 Kg 4,050,000 2,652,750 1 2,016 14 Dodol Sapta Marga Cakranegara Mataram 2 7 27,000