DOCSLIB.ORG

Daily Special's

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Daily Special's TACOS SIDE ORDERS Regular Tacos topped with lettuce, Mexican cheese and tomato. Refried Beans & Chips (F-11) 2.50 Sour Topping (F-17) 1 oz. 40¢ 4 oz. 1.35 Stuffed Tacos like above, with melted Chihuahua cheese inside tortillas, & sour topping on request. ds Spanish Rice & Chips (F-12) 2.50 r Soft or crisp corn tortillas, or soft flour tortillas. Nacho Cheese Sauce 4 oz. (F-21) 1.50 Ca e t bl 1/2 Beans, 1/2 Rice (F-20) 2.50 if la Regular Stuffed Regular Stuffed Order of 6 Tortillas 1.50 G ai Av Tostaditas (Tortilla Chips)(F-13) 1.50 Beef 2.10 2.50 Steak (w/grilled onions) 2.50 2.95 Jalapeño Peppers (F-16) 95¢ Pork 2.15 2.50 3 Lengua Tacos 7.50 8.55 Pepe’s Famous Salsas (F-19) Cilantro, Guacamole & Tortilla Chips 2 Steak Fajita Tacos 5.75 6.50 Chicken 2.15 2.50 Ranchera, 8 oz. Full Order 6.95 Bean 1.99 2.50 2 Chicken Fajita Tacos 5.75 6.25 Chile de Arbol Pico de Gallo 4 oz. Half Order 4.25 Al Pastor 2.15 2.50 2 Chile Relleno* Tacos 5.95 6.65 4 oz. Salsa 95¢ Guacamole 2.15 2.50 12 Beef Mini Tacos 7.75 10 oz. Salsa & Chips 2.95 Chorizo(Mexican Sausage) 2.15 2.50 Served with guacamole & sour topping. 16 oz. Salsa & Chips 4.50 Veggie 2.15 2.50 Sliced avocado or guacamole 50¢ American cheese 30¢ Extra meat 75¢ Sour topping 40¢ AMERICAN FARE All burgers are served with lettuce, tomato, TACO DINNERS onion, pickles, mayo, mustard and ketchup. Dinners served with fried beans, Spanish rice and sour topping. Double 1/4 LB* Burger with French fries (H-1) ........................ 5.25 Stuffed Tacos like above, with melted Chihuahua cheese inside tortillas, & sour topping on request. (30¢ extra for 1 slice of cheese 50¢ extra for 2 slices of cheese) 1/4 LB* Burger with French fries (H-2)....................................... 3.95 Taco Dinner (E-1) Stuffed Taco Dinner (E-21) Three of our famous tacos with Two Stuffed Tacos 7.50 Steak Sandwich Deluxe with French fries (H-3) .......................... 7.25 beef, chicken or pork. 8.25 Three Stuffed Tacos 9.75 Double 1/4 LB* Burger (H-4)....................................................... 3.95 Steak Taco Dinner (E-2) Two Stuffed Steak Taco Dinner 1/4 LB* Burger (H-5) .................................................................... 2.75 Three tacos filled with sautéed (with Grilled Onions) 8.50 Nacho Cheese Fries (H-6)............................................................. 2.75 steak and grilled onions. 9.25 Three Stuffed Steak Tacos 10.95 French fries (H-7) or Onion Rings (H-8) .................................... 1.75 BURRITOS Fish Sandwich with French fries (H-9).......................................... 3.95 Regular - choice of filling, lettuce, tomato & sour topping on the side, in a large flour tortilla. Hot Dog with French fries (H-11)................................................ 2.75 Suizo - choice of filling, topped with melted cheddar cheese and ranchera sauce. Polish Sausage with French fries (H-12) .................................... 3.50 Frito - choice of filling, deep-fried and topped with guacamole and tomatoes on request. Chicken Breast Sandwich with French fries (H-13) ....................... 5.75 All burritos served with beans inside, and lettuce, tomato and sour topping on the side. Garnished with lettuce, tomato and our special dressing. * pre-cooked weight There will be a charge for all extras Regular, Suizo or Frito Beef, Chicken or Pork (J-1) (With fried beans) . 6 .75 DAILY SPECIAL’S All Meat (J-2) (No beans). 7.75 *Beef, Chicken or Pork All Bean (J-3) (No meat) . 5.95 Special’s include a regular RC Cola Steak (J-4) (with fried beans) . 7.75 # 1 Taco* & enchilada suiza* .. 5.50 # 5 Three Tacos* & Litre of Pop . 7.50 Sautéed steak, fried beans, onions, bell peppers and tomatoes. # 2 Taco* & tostada suiza* .... 5.95 # 6 Two Tacos* with fries ........... 6.75 All Steak (J-5) (No beans) . 8 .75 Sautéed steak, onions, bell peppers and tomatoes. # 3 Two steak tacos ............... 5.95 # 7 Small Beef Nachos ............. 7.25 # 4 Two Tacos* .....................5.25 # 8 Jr. Burrito* with fries ......... 7.25 Veggie (J-6) Sautéed veggies, beans or rice. 6.75 pepes.com Fajita (J-7) (Steak or Chicken) . 8 .95 SOFT BEVERAGES Steak or chicken fajitas with onions, tomatoes and bell peppers Egg and Chorizo (J-8) (Mexican sausage) . 6 .75 Root Beer, Orange, or 11227 S. State St., Chicago, Il (773) 928-9069 954 W. 87 th St., Chicago, Il (773) 488-4026 Add refried beans and Spanish rice to any 16oz. 1.50 32oz. 1.99 No Free Refills 1901 W. 79 th St., Chicago, Il (773) 224-1108 Burrito to Create a Dinner for Only $1.99 more! Small Coffee 1.40 Large Coffee 1.75 ~ No Separate Checks and No Substitutions Please ~ 1001 W. Roosevelt Maywood, Il (708) 223-0133 08/2013 504 N. Mannheim Bellwood Il (708) 401-5250 MUCHO GUSTO SPECIAL’S FAVORITOS ASADOR Served Daily From 11 am to 4 pm Combinations served with refried beans, Spanish rice, and sour topping. Dinners served with fried beans, Spanish rice, and sour topping. Choice of Beef, Chicken or Pork Steak add 85¢ extra each item Your choice of warm corn or flour tortillas. Special’s include refried beans and Spanish rice, and your choice of filling: Steaks with melted cheddar cheese (Suizo) add 1.25 *Beef, Chicken or Pork Enchiladas Suizas (E-6) Tostadas (E-10) Carne A La Mexicana (G-2) Steak 85¢ extra each item Three open face tacos layered with fried Carne Asada (G-1) Three enchiladas with your choice of beef, Sautéed and diced beef skirt steak beans, topped with your choice of beef, Beef skirt steak broiled to perfection. chicken, or pork covered with melted seasoned with garlic, tomatoes, onions (N-1) (N-3) chicken, or pork, then lettuce, tomatoes Tender, juicy & flavorful steak served on a Tacos* Tostadas Suizas* cheddar cheese and ranchera sauce. 9.25 and peppers, mild or hot. 13.50 Two golden soft or crisp tacos. 5.95 Two tostadas suizas. 7.25 and grated Mexican cheese. 9.25 bed of lettuce and Ranchera sauce. 13.25 Tostadas* (N-2) Enchiladas Suizas* (N-4) Enchiladas Poblanas (E-7) Carne Asada A La Tampiqueña (G-3) Fajitas (L-1) Three tortillas filled and rolled with your Tostadas Suizas (E-11) Our Carne Asada served with a choice of Grilled and marinated strips of Steak, Two tostadas. 6.75 Two enchiladas suizas. 6.95 Three open face tacos layered with re-fried choice of beef, chicken or pork, covered one of the following: taco, tostada suiza, Chicken or Both with sautéed onions, beans and your choice of beef, chicken, or with grated Mexican cheese enchilada suiza, flauta or tamale. 14.95 tomatoes and bell peppers. 12.95 pork, covered with melted cheddar cheese NACHOS and mol’e sauce. 9.25 and ranchera sauce. 9.75 EGG DINNERS Nacho Grande Platter (A-7) Small Nachos Flautas (E-9) Beef or Chicken Tamales (E-13) Fresh chips topped with melted Fresh tortilla chips topped with melted Three flute shaped tacos, fried to a Three Chicken tamales wrapped in corn Dinners served with refried beans, Spanish rice and sour topping. jalapeño nacho cheese and fried beans. jalapeño nacho cheese and refried golden crispness. Topped with Ranchera husks. Topped with Ranchera sauce and Your choice of warm corn or flour tortillas. Served with guacamole, sour topping beans. Served with sour topping sauce and grated Mexican cheese upon grated Mexican Cheese on request. 7.95 Huevos Rancheros (M-6) Huevos Con Chorizo (M-8) and pico de gallo. 6.95 and pico de gallo. 4.95 request. Light and crunchy. 7.95 With melted cheese 8.95 With Beef, Chicken or Pork 8.75 With Beef, Chicken or Pork 6.75 Three country fresh eggs, cooked to Mexican pork sausage (chorizo), your taste; on a corn tortilla, topped scrambled with three country Stuffed Nachos (A-8) COMBINATIONS with our delicious ranchera sauce. 6.75 fresh eggs. 6.75 8 Taquitos, (beef or cheese) topped with melted Huevos A La Mexicana (M-7) Steak and Eggs (M-9) cheddar and Chihuahua cheese. Served with Pinata (E-15) Azteca (E-16) Diced tomatoes, Spanish onions and Two country fresh eggs and half of a fried beans, guacamole and sour topping. 7.75 Taco, tostada and a tamale. 8.50 Taco, tostada and a flauta. 8.50 peppers sautéed; scrambled with three Carne Asada cooked to your taste. 7.25 country fresh eggs. Mild or hot 6.75 Mayan (E-17) Fiesta (E-18) QUESADILLAS Taco, enchilada suiza and Taco, enchilada suiza, tostada tostada suiza. 9.50 and a tamale. 9.95 TRADICIONALES Quesadillas (A-6) Meat Quesadillas Three Item Combination (E-19) Dinners served with refried beans, Spanish rice and sour topping. Flour tortillas filled with melted Served the same way, but on Your choice of any three items: Taco, tostada, tostada suiza, Your choice of warm corn or flour tortillas. Chihuahua cheese and pico de gallo. one giant flour tortilla. tostada de guacamole, enchilada suiza, flauta or a tamale. 9.95 Served with guacamole and Guisado De Res (M-1) Chile Relleno (M-4) Beef, Chicken, Pork or Chorizo .... 7.95 Two Item Combination 7.95 sour topping. 6.50 Sautéed beef simmered in our delicious Poblano pepper stuffed with cheese; Grilled Chicken Breast .............. 8.75 tomato and Jalapeño pepper sauce. 8.50 deep-fried in Pepe’s special batter. Single Quesadilla (F-9) Grilled Steak ............................. 8.75 A LA CARTE One 8.95 Two 11.95 Small flour tortilla filled with melted Chicken en Mol’e (M-2) Chihuahua cheese and The following Mexican snacks are served with lettuce and tomato on the side.
Load more

Recommended publications
  • Super Brunch
    SUPER 22 / BRUNCH 08 IDR 645 FOOD & NON ALCOHOLIC BEVERAGE IDR 1.305 FOOD & ALCOHOL BEVERAGE IDR 2.045 FOOD & CHAMPAGNE PASS AROUND • Tempura oyster, wasabi aioli, roe • Gohu tuna Ternate, kemangi, black cracker MASON – CHEF BENJI ASIAN SALAD STATION Wood fired pastrami short rib / • Asinan Bogor, pickled local fruits, peanut, chimichurri / jus sweet – hot sour sauce patato & fennel gratin • Vietnamese chicken salad, cabbage, confit carrots / dukkah / labneh carrot, Onion white, coriander, cashew, nahm jim sauce • Chilled soba noodle, wakame, scallion, sesame, ponzu dressing • Summer tomato salad, marinated feta, INDONESIAN MARTABAK Persian cucumber, basil • Traditional folded savory pancake, chicken, leek, cabbage, chili FROM LOCAL FRESH FARM MILK AND Served with CHARCUTERIES pickle, and assorted of sauce • Camembert curry sauce, Thai sweet chili, chili sauce, • Gouda tomato sauce • Bali blue • Manchego MIE KOCOK NOODLE STATION • Milano, salami & chorizo • Homemade turmeric noodle • Assorted dry fruits, nuts, mustard and • Flat rice noodle honey • Rich beef broth • Braised beef tendon STARFISH BLOO BBQ CORNER • Sprout, bok choy, chili • Sate Babi Plecing - Bali • Sate Ayam, peanut sauce - Madura SUSHI, SASHIMI & NIGIRI STATION • Sate Beef Maranggi, kecap-shallot sauce - • Sashimi salmon, white snapper, tuna Purwakarta • Nigiri snapper, prawn • Pepes ikan • Maki roll salmon, tuna, vegetable • Ayam bakar taliwang Condiment: pickle ginger, wasabi, soy sauce DIM SUM STATION • Chicken siu mai • Bbq chicken bun • Char siu pork bun • Spring
    [Show full text]
  • The Upper Deck Menu
    APPETIZERS Seafood Ceviche 110 Freshly served with a spicy, citrus Leche de Tigre marinade, raw radish, chargrilled cucumber, sprinkled with passionfruit & coconut oil (Ask about today’s fresh catch from Jimbaran) Yellow Fin Tuna 110 Chopped Yellow fin tuna served with lemongrass sambal, chargrilled corn, green mango and hand pressed coconut milk Baked Eggplant with Leek Sabayon 90 Served with smoky baba ganoush, snake beans, crunchy quinoa and Chapung garden’s twigs Veal Tartare 120 Tartar of veal tenderloin, seasoned with chili, capers, galangal, Javanese turmeric and topped with watercress and nastrium Rendang Raviole 100 Raviole stuffed with slow-stewed beef rendang, served with a light lobster broth and coconut cream Pomodoro e Burrata 90 Tomatoes & burrata salad, with steamed lettuce, walnut dressing and pineapple vinegar jelly BBQ Cauliflower 85 Rosted cauliflower with soya dressing, sesame oil and brown butter Sprinkled with peanuts, lemon and topped with airy coconut foam Chili Vegan Vegetarian Gluten Free Nuts Prices in IDR and subject to 21% tax and service. MAIN COURSES Catch of the Day 210 Poached fish fillet served with edamame, snow peas, radish and house made curry (Ask about today’s fresh catch) Seafood of the Day 240 Fresh from Jimbaran Bay with marinated kale, served with white wine and shizo nage (Ask about today’s fresh catch) Roasted Quail 190 Honey glazed quail with thyme and chilli, sunflower seeds and aromatic quail sauce. Served with candlenut satay and mashed butternut Rib-eye Steak 380 Rib-eye steak (300g) with Javanese pepper sauce, chargrilled onion, creamy tangy mashed potatoes, topped off with sautéed spinach Beat the Root! 160 Baby red & yellow beetroots variation served nutty pesto, quinoa and crunchy twigs Rijstaffel 250/480 Chapung’s rice, chicken sate lilit, beef rendang, grilled pork ribs, prawn tempura, pepes Ikan, vegetable urap, served with sambal matah and sambal oelek (Single serving or to share for two) Pork Chili Nuts Vegan Vegetarian Gluten Free Prices in IDR and subject to 21% tax and service.
    [Show full text]
  • International Menu
    International Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 28 Nov - 2 Des chicken rollad crispy Quesadilla Carrot and sweet potatoes sp Chiken curry masala Pasta Day Brown Rice Black bean spicy quinoa salad capati Green Salad vegetable cap cay Green Salad Garlic bread Shredid Cabage Fruits Green Salad Pork spicy Dal Fruits Fruits Brown rice Fruits 5 - 9 December chcken,peper and pineple Brown Rice Sushi Pasta Day Masaman curry kebab Roast Chicken Brown Rice Green Salad Tempura Green Salad Fried Nodle Green Vegetable Fruits green baby bean saute Fruits Sweet Tempe fish and prawn curry Brown rice Green Salad Fruits Green school Salad Fruits Fruits 12- 16 December corn soup Boritos Lasagna Beef burger Pasta Day chicken salad Green Salad Green Salad Green Salad Green Salad tomato Salsa guacomole Fruits Fruits Fruits Green Salad chicken spicy potatoes chips Fruits Fruit vege burger 19 - 23 December Taco Beef Rendang Bruceta Chiken crispy Pasta Day Guacamole Potatoes friter Green Salad Brown rice Green Salad Tomato Salsa tempe and tofu curry Fruits Fried Nodle Fruits Spicy Bean Sauted Vegetable Sweet Tempe Green Salad Green Salad Green Salad Fruits Fruits Fruits INDONESIAN MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 29 - 4 March Brown Rice Brown Rice Brown Rice Brown Rice Fried Rice Sweet sauce Pork Ikan Mujair goreng Bakso Ayam Organic Veggie Fried Chicken Cap Cay Plecing Kangkung Fruits Tuna fish tomato sc Crackers Fried Tempe Corn Fritter Sweet Sauce Tofu Sambal Sambal Crackers Crackers Fruits Crackers Sambal Sambal Fruits Fruits Fruits
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Appetizers & Salads Traditional Balinese Soups Rice / Noodles Simply Grill Between Bread Asian Fares Curry
    APPETIZERS & SALADS TRADITIONAL BALINESE RICE / NOODLES (n) Classic Caesar Salad 125 Ikan Goreng Bumbu Bali 190 Nasi Goreng (n) 200 (p) lettuce, parmesan, crisp bacon Fresh water fish rubbed with Balinese spices served with clear fish Fried rice with chicken, beef satay, prawn and (s)(n) anchovy and croutons broth, plecing kangkung and steamed jasmine rice omellete (n)(s) with grilled chicken 140 Ayam Betutu 225 Nasi Campur (n) 215 with grilled salmon fillet 160 Slow cooked baby chicken marinated in Balinese spices wrapped Sate lilit, spicy egg, braised chicken ,ikan sambal in banana leaf served with chicken matah, spicy beef, lawar served with Thai Beef Salad 150 soup, spicy coconut vegetables and steamed jasmine rice steamed rice and peanut crackers Tomato, mint leaves, cilantro, cucumber served with chili coriander dressing Bebek Goreng 235 Chicken Rice (n) 225 Balinese crispy duck served with plecing kangkung, sambal and Steamed chicken served with chicken broth, (n) Padang Chicken Salad 150 steamed jasmine rice light soy sauce , ginger, cucumber, chilli dip and Spicy grilled chicken, cucumber, tomato, carrot , fragrant Jasmine rice string bean and eggyolk peanut sauce Pork Ribs (n)(p) 240 Balinese marinated pork ribs served with steamed jasmine rice Mie Goreng (n) 200 (n) Vietnamese Spring rolls 160 and spicy aubergine Fried egg noodle with chicken, beef satay, prawn Prawn, rice vermicelli, carrot, lettuce, mint, basil, and omelette bean spout and sweet sour peanut dressing Pepes Ikan (n) 190 Snapper marinated with Balinese spices
    [Show full text]
  • Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
    Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
    [Show full text]
  • Appetizers & Salad Soup Pizza Rice / Noodle Desserts
    APPETIZERS & SALAD PIZZA SIMPLY GRILL Coral Sea Salad (gf) ......................................... 170 Margherita Pizza ........................................... 175 Flame-Grilled Angus Beef Rib Eye (gf) .......... 360 Seafood Salad With, Cucumber, Carrot Pickle, Semi Dried Tomato, Basil and Mozzarella Cheese Seasonal Vegetables, Herbed Potatoes and Natural Beef Jus Cherry Tomato, Fennel, Glaze Shallot, Balsamic Reduction Pepperoni Pizza ............................................ 210 Borneo Honey Marinated Lamb Rack (gf) ..... 375 Vietnamese Spring Roll (n) ............................ 160 Pepperoni, Black Olive, Tomato, Mozzarella Cheese Mashed Potato, Roasted Vegetables and Prawns, Vermicelli Rice, Carrot, Lettuce, Mint, Basil, Honey Barbeque Sauce Beansprouts, Sweet Sour Peanut Dressing Seafood Pizza .............................................. 240 Baby Octopus, calamari, Prawn, Scallop, cappers Multicolor Seared Sea Bass (gf) ........................................ 290 Ayam Pelalah ................................................ 140 Tomatoes, Mozzarella Cheese Roasted Baby Potatoes, Buttered Vegetables, Grilled Wrapped Spicy Shredded Chicken, Lettuce, Cucumber in Asparagus and Shiraz Cream Sauce Rice Paper, Tomato Chili Sambal and Balinese Spicy Salsa Chicken Satay Pizza ...................................... 185 Chicken Satay, Spring Onion, Peanut Sauce, Pork Ribs (p) (gf) ............................................... 240 Thai Beef Salad (gf) ........................................ 150 Mozzarella Cheese Balinese Marinated
    [Show full text]
  • An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Universitas Kristen Indonesia: Institutional Repository Pakistan Journal of Nutrition 14 (8): 461-467, 2015 ISSN 1680-5194 © Asian Network for Scientific Information, 2015 An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients Carmen M. Siagian1, Zubaidah Irawati2, Bona Simanungkalit3 and J. Woodside4 1Indonesia Christian University, Community Medicine, Jl. LetjenSutoyo, Cawang, East Jakarta, Indonesia 2Centre for the Application of Isotope and Radiation, National Nuclear Energy Agency, Jakarta, Indonesia 3Centre for the Application of Health and Clinical Epidemiology Technology, Ministry of Health, Jl. Dr. Sumeru, Bogor, Indonesia 4Centre for Public Health, Institute of Clinical Science B, Grosvenor Road Belfast, BT12 6BJ, United Kingdom Abstract: Food poisoning derived from contaminated foods can have serious health consequences, particularly for immuno-compromised patients as well as specific target groups where fresh food supply might be limited such as the army, people who live in remote areas and those exposed to natural disasters. Food processing through ionizing radiation as a food safety measure can be applied to the targeted foods either at a medium or high radiation dose, either alone or in combination with other techniques. Radiation sterilization of ethnic ready to eat foods has been considered as safe. Products which have high sensory qualities, hygienic and nutritionally sound may play a major role in accelerating recovery process through maintaining the dietary diversity of such population groups. In this study, the ethnic safe ready to eat (RTE) foods prepared were those from animal origins, i.e., fish, red meat and poultry meat, respectively while the formula, recipe and design product type was maintained based on WHO Recommended Dietary Allowance (RDA) for immuno-compromised patients.
    [Show full text]
  • INDONESIAN RECIPES Chef Mudana Cooking Class Sanur
    INDONESIAN RECIPES Bumbu Kuning (Yellow paste) ***** Peanut Sauce ***** Gado-Gado (Mix vegetable with peanut sauce) ***** Pergedel Jagung (Corn fritter) ***** Soto Ayam (Indonesian chicken soup) ***** Pepes Ikan (Grilled marinate fish wrapped in banana leaf) ***** Kare Tahu Tempe (Soy bean cake and fermented soy bean curry) ***** Sate Ayam (Grilled chicken skewer with peanut sauce) ***** Kolak Pisang (Caramelized banana with palm sugar) Chef Mudana Cooking Class Sanur www.cookingclasssanur.com INDONESIAN RECIPES BUMBU KUNING (Yellow paste) Ingredients: . Shallot 100 g . Garlic 50 g . Ginger (jahe) 50 g . Turmeric (kunyit) 50 g . Galangal (laos) 50 g . Candlenut (kemiri) 50 g . Coriander seed 10 g . Cumin seed 10 g . Lemongrass 2 pcs . Bay leaf (salam leaf) 1 pcs . kaffir lime leaf ( daun lemo) 1 pcs . Cooking oil 20 ml Instructions: 1. Slice shallot, garlic, ginger, turmeric, galangal, candlenut and lemon grass. 2. Combine all ingredients except , bay leaf and kefir lime leaf, place in mortar stone and grind coarsely, 3. Place cooking oil in heavy sauce pan add all ground ingredients, bay leaf and kaffir lime leaf. 4. Cook over medium heat for 15 minutes or until all water is evaporated and marinate change to yellow golden color. Note: yellow paste used for : 1. Basic Indonesian soup soto ayam, seafood soup, vegetable soup etc. 2. Basic Indonesian kare kare ayam, kare sapi, kare seafood etc. 3. Basic marinate and BBQ pepes ikan, grilled squid, grilled chicken etc. Chef Mudana Cooking Class Sanur www.cookingclasssanur.com INDONESIAN RECIPES PEANUT SAUCE Ingredients: . Deep fried peanuts 100 g . Shallots 10 g . Garlic 10 g . Aromatic ginger (kencur) 5 g .
    [Show full text]
  • Download Article (PDF)
    Advances in Economics, Business and Management Research (AEBMR), volume 43 International Conference on Administrative Science (ICAS 2017) Innovation Public Goods Management Based on Local Culture A Case Study of Forest Park Management Ir. H. Djuanda, Indonesia Yanhar Jamaluddin Post Graduate Program of Faculty of Social and Political Sciences Padjadjaran University - Bandung, Indonesia, and Islamic University of North Sumatera, Medan, Indonesia [email protected] Abstract— The management of Ir. H. Djuanda Forest Park needs diversity and preservation of the utilization of biological to be designed into an urban forest development innovation in resources and its ecosystem [4]. While on the utilization of order to have the allure and evocative of the natural charms of Forest Park Ir. H. Djuanda optimally, will give positive the forest park. Development innovation can be done by influence to the protection of germplasm and economic exploring the potential of thematic values based on culture. development of people around the forest. Ngabandung is a Bandung city governance management strategy that uses the Sundanese cultural approach. With this strategy Forest Park Management Ir. H. Djuanda until now visitors who visit Bandung will be transformed into Sundanese continue to be done. According to the results of surveys and culture or Nyunda. The development of a ngabandung-based interviews there are several phenomena that greatly affect the highway park will be a fusion of prehistoric civilization that gets management of the Forest Park, such as: a touch of Sundanese culture ala Bandung. Treat the various a. The transfer of parts of Forest park that are diverted for customs and cultures and culinary Sunda presented and united in business purposes is marked by the presence of street the location of the forest park.
    [Show full text]
  • Grand Café À La Carte Menus
    SIGNATURE TRAY SET APPETIZERS TRAY SET Choose one cold and one hot IDR ,000 PER PERSON IDR ,000 150 COLD HOT 250 PER PERSON Gado Gado Lumpia Sayur INCLUDES Rujak Indonesian Fritters INCLUDES APPETISER (CHOICE OF COLD/HOT) APPETISER, MAIN, DESSERT OF THE DAY MAIN COURSE Mixed Greens Vegetable Samosa AND SIGNATURE GRAND CAFE ICED TEA RICE/NOODLES/DESSERT OF THE DAY Caesar Salad MAINS Choose one main, one soup, one rice or noodle IKAN ACAR KUNING Market sh, carrot, cucumber, shallot, green chili, yellow paste, Chinese vinegar AYAM SZECHUAN Free range chicken, chili paste, leek, garlic, onion, Szechuan pepper SAPI LADA HITAM Bell peppers, onion, black pepper sauce PEPES TAHU Steam tofu in banana leaf, lemongrass, kemangi leaves SOUP RICE – NOODLES VEGETABLE Soto Ayam Nasi Goreng Wok-fried greens Sop Buntut Mie Goreng Lontong Cap Gomeh Soup of the Day VEGAN FRIENDLY SUSTAINABLE VEGETARIAN All prices are in thousand Indonesian rupiah and subject to 10% service charge and 11% applicable government tax. We commit that our Food & Beverage venues are ISO 22000 certied, internationally recognised as the highest food safety management system. VEGETARIAN SANDWICHES 140 OSENG SAYURAN 80 CLUB SANDWICH Stir fried green vegetables, ginger and garlic Grilled chicken breast, fried egg, tomato, beef bacon, French fries TUMIS KANGKUNG 80 BEEF BURGER Sauteed water spinach, garlic, shallot, red chilli Cheddar, beef bacon, lettuce, onion, pickles, French fries TEMPE MENDOAN 60 SMOKED SALMON SANDWICH SIGNATURES Fried soybean cake, green onion, coriander, turmeric,
    [Show full text]
  • ZEST BUFFET MENU 1 Ulam Ulam Melayu Ulam Raja
    ZEST BUFFET MENU 1 Ulam Ulam Melayu Ulam raja, petai papan,jering muda, pucuk pegaga, kacang panjang, kacang botol pucuk gajus, daun selom, timun, terung pipit, pucuk ubi kayu, jantung pisang muda, pucuk ubi, kacang bendi. tempe goreng, terung bakar Green Garden Salads Crispy garden green & lettuce (Dressings: 1000 island, Herb vinaigrette, Capers, Chopped beef bits, Croutons) Aneka Keropok & Kerepek Berbagai jenis ikan masin goreng dan telur masin , keropok ikan, keropok udang kerepek ubi,kerepek pisang,keropok sayur. tempeyek Aneka Jeruk Jeruk betik, jeruk mangga, jeruk kelubi, jeruk anggur, jeruk kedondong, jeruk cermai, jeruk pala, jeruk jambu, jeruk sengkuang Kerabu & Acar Kerabu pucuk paku dan kerabu jantung pisang, Kerabu soo hoon dan makanan laut, Kerabu ikan, Kerabu daging Thai dan kerabu sotong, Kerabu manga muda dan som tam, Noodle Corner Asam laksa (Mon) Curry mee with condiments (Tue) Duck noodle (Wed) Mee bandung (Thu) Bakso (Fri) -with- Chicken & Fish broth (Shredded chicken meat, shrimp, fish ball, fish cake, slice squid, boil egg) Carving Roast Chicken with pumpkin (Sauce: black pepper & mushroom) Soup Cream of asparagus Lunch Palak shorba Sup ayam berempah Tom yam goong Dinner Indian Rasam Tandoori (lamb / chicken / fish) (With dips & chutney) Ghee Rice Dhal Alo ghobi vegetarian Alu matter Kadai sabzi Naan bread Chicken 65 Fish tikka Malay Steam white rice Daging gulai darat Kambing panggang bumbu Ikan masak lemak cili padi Sotong masak kicap Pajeri nanas Sambal sambal melayu (tempoyak, belacan, budu, cincaluk, ulek,
    [Show full text]