DOCSLIB.ORG

Dintr in & TAKE AWAY NNENUS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dintr in & TAKE AWAY NNENUS DINtr IN & TAKE AWAY NNENUS GrubFinder Spring Rolls (3) 5.90 With prawns, minced chicken & vegetables. 2. Vegetarian Spring Rolls (3) 5.90 3. Satay Chicken (3) 5.90 Topped with peanut sauce 4. Prawn Cake (4) 7.90 Minced orawn oatties served with sweet chilli sauce. 5. Yam Chicken 6.90 Yam Seafood 7.90 With salad, lemongrass, basil, cucumber & spicy lime i' ,i^a .lr6cein.r Satay Prawns (3) 6.90 Topped with peanut sauce. 7. Pandan Chicken (4) 7.50 Chicken marinated in Thai spices & wrapped in pandan leaves served with sweet chilli sauce. 8. Garlic Prawn entree 7.90 main 14.50 9. Salt and Pepper Squid entree 7.50 main 13.80 10. Tom Yum - Vegetarian 4.90 - Chicken GrubFinder 5.50 - Prawns 6.00 - Seafood 6.50 11. Tom Khar ln coconut milk. - Vegetarian 4.90 - Chicken 5.50 - Prawns 6.00 - Seafood 6.50 12. Sop Jagung 5.50 Chicken sweet corn soup. 13. Combination clear soup. 6.50 Prawns, calamari, chicken & vegetables. 14. Bakmi Goreng 9.50 Fried egg noodles with prawns, chicken & vegetables. 15. Pad Thai 9.50 Thai rice noodles fried with egg, prawns, chicken, tomato, vegetables & topped with crushed peanuts. 16. Chicken Kway Teow 9.50 Stir fried flat rice noodles, cooked with chicken, vegetables & beansprout. 17. Singapore noodles 9.50 Rice vermicelli noodles cooked with barbeque pork, prawns & chicken with tasty curry powder. 18. Indonesian Noodles 9.50 Stir fried vermicelli noodles cooked with prawns. chicken & beansorout. 19. Hokkien Noodles 9.50 Fried egg noodles cooked with calamari, vegetables & beansprout. 20. Japanese Udong Noodles 9.50 Japanese rice noodles with prawns, chicken, fresh vegetables & beansprout. 21. Combination Egg Noodles 10.50 Cooked with chicken, prawns, beef & vegetables with special sauce. 22. Shanghai Noodles. 9.50 Flat rice noodles cooked with chicken, shanghai vegetables & light egg sauce. 23. lpoh Hor Fun 11.80 GrubFinderprawns, Flat rice noodles cooked with calamari, fresh vegetables & light egg sauce. 24. Seafood Kway Teow 11.80 Flat rice noodles cooked with scallop, prawns, calamari & fresh vegetables in special sauce. 25, Tofu Egg Noodle 8.90 With fresh vegetables, tofu & special sauce. 26. Laksa Noodles Fresh egg noodles with tofu, vegetables & beansprouts in coconut curry soup. - Vegetarian 9.90 - Chicken 10.90 - Seafood 11.90 27.Red Curry - Chicken 11.90 - Beef 11.90 - King Prawns 14.50 - Seafood 14.50 28.Green Curry - Chicken 11.90 - King Prawns 14.50 - Seafood 14.50 29. Malaysian Curry Chicken 11.90 30. Beef Rendang 11.90 Please choose your favourite combination of: - Ghicken 11.90 - Beef 11.90 - Kangaroo 11.90 - King Prawns 14.50 - Seafood 14.50 31. Char grilled Sweet chilli, garlic, onion, marinade topped with cashew nuts. 32. Goreng Halia Ginger, and spicy herbes cooked with fresh vegetables. 33. Lemongrass Spicy herbs and lemon grass cooked with seasonal vegetables. 34. Basil Garlic, onion, capsicum,GrubFinder herbs, cooked with basil leaves. 35. Choo Chee Cooked with a delicious coconut cream curry sauce. 36. Param Lomsong Marinated in authentic Thai soices cooked with seasonal vegetables topped with peanut sauce. 37. Keringan Sapi 12.90 Crispy beef with a special sweet and spicy sauce. 38. Chilli Basil Prawns 14.50 Chilli, fresh basil, onion, capsicum, vegetables cooked with delicious Thai spicy sauce. 39. Garden Fish Fillet 15.90 Fried fish fillet topped with sweet chilli, garlic, basil, vegetables, marinade topped with cashew nuts. 40. Nasi Goreng 7.50 lndonesian fried rice with chicken & prawns. 41 . Special Chinese Fried Rice 7.50 With chicken, prawns & pork. 42.Thai Fried Rice 7.50 With basil, onion, capsicum, prawns & chicken. 43. Jasmine Steam Rice (per person) 1.80 44. Sayuran Goreng 8.50 Stir fried fresh green vegetables with oyster sauce. 45. Kari Sayuran 8.50 Stir fried fresh vegetables & coconut milk with red curry sauce. 46. Sambal Sayuran 8.50 Stir fried fresh seasonal vegetables with chilli & coconut milk. (mild) 47.Tahu Campur 8.50 Beancurd with stir fried fresh seasonal vegetables topped with delicious peanut sauce. * Mongolian Lamb 16.50 * Salt & Pepper GrubFinderCrocodile 16.50 * Crispy Honey Chicken 12.50 * Crispy Basil Thai beef 13.50 * Lemon Chicken 13.50 * Sweet & Sour Chicken 12.50 * Salt & Pepper Kangaroo 13.50 * Salt & Pepper King Prawns 15.90 * Black Pepper Chicken 't2.50 * Szechuan King Prawns 15.90 J, !1 T ilI/I! Food tWine IIOODLE BISTRO FULLY LIGENSED Shop 5, 476 Portrush Road, Linden Park rcl ST >-il MARINER Y#GrubFinder [ood A Wile iiil it00DLr B[rR0 C HAY ROAD i:$ U)t to OUEEN ST o HIGHFIELD 8379 8888.
Load more

Recommended publications
  • Way of the Noodle
    SNACKS WAY OF THE NOODLE Thai Prawn Crackers ������������������������������������������������������������������������� 2�95 Noodles stir-fries and hearty noodle soups EXPRESS LUNCH Perfect for a light lunch or early dinner, With sweet chilli sauce Indonesian Noodles available Mon-Fri until 5pm (Exc. Bank Hols) Edamame ���������������������������������������������������������������������������������������� 4�50 Wok-fried yellow noodles with chilli, bok choi, mushrooms, tomato & egg Chicken ������������������������������������������������������������������������������������������������ 8�95 SMALL PLATES Prawn ��������������������������������������������������������������������������������������������������� 9�95 SHARING PLATTERS Gyoza 3�95 Can’t decide? Why not share? Minimum 2 people Pad Thai Dumplings with a soy and chilli dip� Sour-sweet rice noodles with bok choi, egg, Pork or Mushrooms Asian Sharing Platter (For Two) ����������������������������������������������������15�90 beansprouts, roasted peanuts and lime Sticky Wings, Korean Wings, Gyoza, Satay Chicken, Chicken or Vegetable or ���������������������������������������������������������� 10�95 Spring Rolls 3�95 Corn Fritters and Spring Rolls (extra portion £7�50 per person) Add prawns for £2 Lightly fried, served with a hoisin and peanut dip� Meaty Sharing Platter (For Two) ���������������������������������������������������15�90 Singaporean Vermicelli Noodles �������������������������������������������������� 10�95 MAINS Satay Chicken, Sticky Wings, Pork Dumplings and Prawns,
    [Show full text]
  • Graduation Assignment
    Vidyadhana, S. (2017, January 22). Kenapa Sih Anak Muda Indonesia Bersedia Terbebani Resepsi Pernikahan Mahal? Retrieved June 5, 2017, from VICE: https://www.vice.com/id_id/article/kenapa-sih-anak-muda-indonesia-bersedia-terbebani- resepsi-pernikahan-mahal Wahyuni, T. (2015, March 7). Makanan yang Paling Diincar Tamu di Pesta Pernikahan. Retrieved from CNN Indoneisa : http://www.cnnindonesia.com/gaya-hidup/20150307100907-262- 37404/makanan-yang-paling-diincar-tamu-di-pesta-pernikahan/ Wisnu, K. (2017, April 27). Mr. (B. Kusuma, Interviewer) 12. Appendices Appendix I: Products of Karunia Catering Buffet Packages Buffet Package A @ IDR 55,000 Soup Salad Vegetables Red Soup Caesar Salad Seafood Stir Fry Asparagus Soup Red Bean Salad Sukiyaki Beef Stir Fry Asparagus Corn Soup Marina Salad Crab with Broccoli Sauce Corn Soup Mix Vegetables Salad Szechuan Green Bean Waru Flower Soup Special Fruit Salad Squid and Broccoli Stir Fry Fish Meatball Soup Avocado Salad Sapo Seafood Mango Salad Broccoli and Squid Spicy Food Fish / Chicken Bistik Tongue Balado Special Kuluyuk Chicken Beef Rolade Meat Beef Balado Sweet and Sour Shrimps Beef Tongue Tongue Black Pepper Shrimp with Bread Crumb Betutu Chicken Beef Black Pepper Floured Fried Shrimp Roasted Chicken Roll Tongue Asem-asem Mayonnaise Shrimp Chicken Satay Tongue with Cheese Drum Stick Shrimp Meat Kalio Fish with Padang Sauce Lungs with Coconut Sour Salad Fish Fish with Bread Crumb 45 Bistik Dish served with sliced vegetables except for roasted chicken and satay Drink: Tea, soft drink / lemon tea
    [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]
  • Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles
    Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles Priskila Adiasih 1,*, Gunawan Tanuwidjaja 2, and Adi Wibowo 3, 1 Business Accounting Program, Petra Christian University, Indonesia 2 Architecture Program Study, Petra Christian University, Indonesia 3 General Education Department, Petra Christian University, Indonesia Abstract. Family business (FB) in the food industry was very important. Capturing the Family Business Resilience in Traditional Food Sector in Surabaya was conducted from 2015 to 2016 by Petra Christian University, funded by UBCHEA (https://unitedboard.org/). The purposes were to document the Family Business in traditional food sector in Surabaya and the types of business place of the family business. It was conducted with qualitative methods of: FB location mapping, students’ workshop, interview and photo documentation, video documentation, SWOT analysis, marketing and architectural design for traditional food vendors. FB in Traditional Food Sector in Surabaya were found interesting but less sustainable. The Business Principles, such as, hard work and humility were found central. They could be more sustainable with application of human resources development and professional management. Meanwhile attractive factors of the FBs were the food quality, human service and affordable food price. Several types of architecture typology were found: the restaurant, the legal eating place (warung) and the illegal street-hawker stall. The informal ones were found because of the behavior of Surabaya’s residents. Lastly, more business development strategies were needed, such as website marketing, collaboration with online marketing such as Go-Food and architectural rehabilitation. Keyword: family business, Surabaya traditional food, food quality, food prices 1 Introduction 1.1 Background Tirdasari & Dhewanto, [1], 1 highlighted the importance of family business in hospitality industry of Indonesia, especially the food industry.
    [Show full text]
  • Indonesian Noodles with Chicken &
    Indonesian Noodles with Chicken & Egg We used our Indonesian Padang spice blend for this recipe, but try our Indonesian Aceh for a more family-friendly version! We served it with a simple stir-fry of green vegetables in sesame oil & hoisin. serves 4 • 250g thick egg noodles (dried weight) • 1/2 packet of Indonesian Padang spice (or see above) • 1 small onion, finely chopped • thumb-sized piece of galangal (or ginger), finely chopped • 4 cloves garlic, crushed • 1 tbsp vegetable or groundnut oil • 1 tbsp soy sauce • 1 tsp prawn paste • 1 tbsp peanut butter • 1 tsp brown sugar • 50g coconut cream (1/4 block) • 250 ml water • 1 small red chilli, finely chopped (optional) www.bitspicy.com • 2 large chicken breasts, sliced • 3 hard-boiled eggs, quartered • to serve, chopped fresh coriander and lime segments 1. Pour boiling water over the noodles in a pan and leave to stand for a few minutes. If they are still a little al dente for your taste, simmer for a couple of minutes, then drain. 2. Combine the soy sauce, prawn paste, peanut butter, sugar, garlic and galangal with the coconut cream and about 50ml hot water, to make a paste. 3. Heat a large wok, add the oil and cook the paste for a few minutes. Add the chicken, onion and chilli and stir fry until just cooked, adding enough water to make a smooth sauce. 4. Add the noodles and combine, before stirring in the coriander and garnishing with the egg. 5. Serve with a squeeze of lime. www.bitspicy.com .
    [Show full text]
  • IMC-FULL-CONFERENCE-BOOK.Pdf
    International Mahseer Conference DECEMBER 2-8, 2018 ZHIWA LING HOTEL PARO, BHUTAN Welcome to the International Mahseer Conference, Dec 2-8th 2018 Zhiwaling Hotel, Paro Bhutan. We welcome you to Druk Yul, the land of the Thunder Dragon. We are grateful to have each one of you here and look forward to showing you the famous hospitality of Bhutan. This week you will enjoy Bhutan’s breathtaking landscape, and we hope you take time to wander among the prayer flags, visit one of our treasured Buddhist monasteries, and learn aBout our ancient culture. We gather for this conference with a common interest in our love for Mahseer and a concern for their future. This diverse gathering of experts on Mahseer Biology, fish conservation, large rivers and their development, recreational fishing, and fisheries management, will be an exciting opportunity not only to share the latest findings and concerns, But also to work on potential solutions and conservation strategies. Understanding the connection Between water and land is imperative not only for developing sound conservation strategies for managing rivers But also for identifying those components of the ecosystem that are needed to support Mahseer. As reported in the recent WWF Living Planet Report, freshwater fish populations are in significant decline, dropping 83% globally between 1970 and 2014. With the growing pressures on free-flowing rivers, the spotlight is increasingly focused on migratory fish and the time is ripe for innovation in research, training, community engagement and a call for transformation in the governance of the migratory Mahseer and ecosystems they inhaBit. During this week we will Be engaged through oral and poster presentations, questions and discussions, sharing meals, and time to network.
    [Show full text]
  • Menu Choice the Buffet Is Inclusive Of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle)
    Menu Choice The Buffet is inclusive of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle) Appetizers. Please Choose 2 • Salad Huzarensla • Noodle Salad with Chicken • Balinese Tuna Salad • Empek – Empek Palembang • Assorted Green Garden • Selada Bihun • Ketoprak • Chicken Wing in Soya sauce • Nicoise Salad • Karedok • Selada Palembang • Gado – Gado • Selada Jagung Manis • Chinese Fruits Salad with Mayonnaise • Selada Ayam & Nanas • Tahu Tek • Selada Kentang • Asinan Jakarta • Thai Chicken Salad • Garden Chicken Salad Soup. Please Choose 1 • Soto Ayam • Rawon • Sup Kacang Merah • Tom Yum Ghai • Sup Sari Laksa Laut • Bakso Ojolali • Sup Tahu Bakso • Chicken & Corn Soup • Sup Kimlo Bakso Ikan • Onion Soup • Sup Sayuran & Sosis • Hot & Sour Soup • Sup Sayur Asam • Sausage and Chicken Soup • Sup Sayur Lodeh • Potato Cream Soup • Sup Tahu Campur • Mushroom Soup • Soto Bandung • Tomato Cream Soup • Soto Lamongan • Broccoli Cream Soup • Soto Banjar • Laksa Jakarta • Soto Babat • Sop Ayam Jamur • Soto Madura • Cream of Vegetable Soup • Soto Betawi Main Course Chicken. Please Choose 1 • Ayam Goreng Rempah • Ayam Bumbu Rujak • Ayam Panggang Madu • Ayam Goreng Kremes • Ayam Pepes Pasundan • Ayam Bumbu Kari • Ayam Goreng Mentega • Ayam Rica Rica • Ayam Bakar Taliwang • Ayam Bakar Bandung • Roast Chicken with Orange Sauce • Chicken Tandoori • Deep Fried Chicken • Ayam Bekakak • Thai Red Chicken Curry • Ayam Paniki • Ayam Goreng Tepung • Ayam Goreng Kalasan • Chicken in Cream sauce • Roast Chicken with Rosemarry • Chicken Kung Pao • Opor Ayam Fish. Please Choose 1 • Fish in Sweet & Sour sauce • Ikan Pepes Pasundan • Fish with Lemon Butter sauce • Ikan Panggang Sambal Matah • Fish with White Cream Butter sauce • Gulai Ikan • Pesmol Ikan • Ikan Acar Kuning • Ikan Asam Pedas • Breaded Fish with Tartar sauce • Fish Ginger Steam Meat.
    [Show full text]
  • Tahu Berontak
    TAHU BERONTAK (PerencanaanPendirian Usaha Tahu Denagn IsiTelur,Bakso dan Tahu) Rendy mardta JurusanPendidikanAdministrasiPerkantoranUniversitasNege ri Jakarta e-mail : [email protected] Ringkasan Eksekutif Tahu Berontak adalah sebuah usaha kuliner Tahu yang dimodifikasi dengam berbagai macam isi yang terdiri dari telur, bakso dan tahu yang dibalut dengan adonan gorengan. Usaha ini merupakan usaha homemade yang nantinya akan dipromosikan melalui sosial media (instagram, whatsaap, line, dll) dan akan dipasarkan langsung di sekitar Universitas Negeri Jakarta (UNJ). Kata Kunci : Tahu Berontak, tahu dengan is telur, bakso dan tahu, 1 I. PENDAHULUAN 1.1 Latar Belakang Berdirinya Usaha Tahu adalah makanan yang dibuat dari endapan perasan biji kedelai yang mengalami koagulasi. tahu telah mengalami indigenisasi di Indonesia sehingga muncul berbagai varian tahu serta panganan berbahan tahu. Tampilan luar tahu ada yang berwarna putih maupun kuning. Karena populernya, tahu menjadi bagian tak terpisahkan tempat makan berbagai tingkat sosial di Indonesia, bersama-sama dengan tempe. Aneka makanan yang melibatkan tahu antara lain tahu bacem, tahu bakso, tahu campur, tahu guling, tahu isi (tahu bunting), perkedel tahu, dan kerupuk tahu, tahu pedes, tahu krispi. Tahu goreng biasanya dihidangkan untuk menemani makanan berkuah cair, seperti mi bakso dan soto; atau batagor. Siomay, salah satu bentuk dimsum, juga menggunakan tahu kukus sebagai komponennya. Berikut Manfaat tahu bagi kesehatan Kandungan protein tahu yang tinggi. Sumber protein untuk penderita asam urat. Rendah kolesterol. Mencegah anemia. Tahu memiliki Sifat antikanker. Tahu bermanfaat baik bagi kardiovaskular. Sumber kalsium. Tahu mengandung banyak zat besi. Kebutuhan masyarakat akan konsumsi yang semakin meningkat. Merupakan salah satu ide untuk membuat usaha ini. Tahu berontak adalah olahan makanan yang inovasi, usaha ini juga sangat menarik minat pembeli, karena makanan ini mempunyai rasa yang berkualitas dan dapat di nikmati oleh semua kalangan dengan harga ekonomis /terjangkau.
    [Show full text]
  • Casa Bonita Wedding Food Menu
    SET MENU SET MENU I SET MENU II CAESAR SALAD WITH SMOKED CHICKEN BREAST SEARED PEPPER TUNA, BALI OYSTER TEMPURA AND MELBA TOAST AND MESCLUM GREEN WITH BALSAMIC VINAIGRETTE OR *** PUMPKIN AND SWEET PEPPER SOUP GREEN PEA AND ASPARAGUS SOUP WITH PARMESAN SERVED WITH SHRIMP DUMPLING CHEESE STICK *** *** PAN SEARED BARAMUNDI WITH THYME AND BASIL COMBINATION OF STUFFED CHICKEN BREAST WITH BEURRE BLANC MUSHROOM DUXELLE AND GLAZED MAHI2 FILLET WITH HERBS , FRIED NEW POTATOES WITH GARLIC AIOLI AND *** SPRING VEGETABLE *** BALINESE EGGS CUSTARD SERVED WITH COCONUT ICE CREAM CLASIC CHOCOLATE BAR WITH RASP BERRY ICE CREAM AND MIXED BERRIES Rp 560.000 ++ Rp 667.000 ++ SET MENU III SET MENU IV SHRIMP CAKE WITH TOMATO SALSA, TORCHED SALMON SMOKED SALMON AND RICOTA CHEESE , SEARED BABY SCALLOP ROLL AND SMALL BOUQUET OF SALAD GREEN WITH ORANGE AND CAPSICUM SALSA, MESCLUM GREEN *** *** SWEET ONION SOUP WITH DOUBLE BOILED BEEF BROTH MUSHROOM CAPPUCINO WITH PEPPER DUSTED FLOURON , PARMESAN CHEESE COUTON *** *** TOURNEDO OF TENDER BEEF WITH FOREST MUSHROOM A MEDLEY OF TWICE COOKED TENDER BEEF WITH GRAIN MUSTARD SAUCE AND THYME AND SHALLOT BUTTER SAUCE, TIAN OF POTATOES DARNE OF BALI COD FISH WITH ROSEMARY BUTTER, SMOKED GARLIC MASHED AND SELECTED PRIME VEGETABLE POTATOES, BURNED CARROT, AND FRENCH BEAN *** *** GREEN TEA TIRAMISU SLICED, AND PINE APPLE PIE ORANGE PARFAIT AND BAILYS ICE CREAM , MIXED FRUIT AND BERRIES Rp 778.000 ++ Rp 890.000 ++ All prices are in Indonesian Rupiahs and subject to 21% government tax & service INDONESIAN BUFFET MENU Appetizer
    [Show full text]
  • Mempertahankan Bisnis Keluarga Hingga Generasi
    AGORA Vol 8, No. 1, (2020) MEMPERTAHANKAN BISNIS KELUARGA HINGGA GENERASI KEEMPAT PADA USAHA KULINER TAHU CAMPUR CAK KAHAR SURABAYA Victor Christanto Program Manajemen Bisnis, Program Studi Manajemen Fakultas Bisnis dan Ekonomi Universitas Kristen Petra Jl. Siwalankerto 121-131, Surabaya 60236 e-mail: [email protected] Abstrak penelitian ini bertujuan untuk 57.895.721 pada tahun 2017 (mengalami kenaikan mengetahui bagaimana mempertahankan bisnis keluarga sebesar 2,41% dalam kurun waktu satu tahun). Jumlah hingga generasi keempat. Menggunakan pendekatan UMKM tersebut mampu memberikan peran penyerapan kualitatif single case study, hasil penelitian tenaga kerja sebanyak 107.657.509 pada tahun 2016 dan menunjukkan bahwa agar mampu bertahan dalam meningkat 6,03% menjadi 114.144.082 pada tahun 2017. intensitas persaingan yang tinggi diperlukan manajemen Data dari Kementerian Koperasi dan UKM tahun 2016 pada 4 pilar bisnis yaitu: Pemasaran, Produksi dan menunjukkan bahwa bidang usaha dominan pada Operasional, Keuangan, dan Sumber Daya Manusia UMKM adalah bidang usaha industri pembuatan bahan dengan kemampuan tertentu. Peneliti mengusulkan makanan atau pangan. model manajemen keempat pilar bisnis untuk Perkembangan industri kuliner di Indonesia mempertahankan bisnis keluarga hingga generasi diikuti oleh Pemerintah Kota Surabaya dengan keempat. menetapkan Surabaya sebagai kota yang dipercepat pengembangannya melalui wisata kuliner dan belanja Kata kunci: Bisnis Keluarga, Generasi Keempat, (Haryono, 2018). Selain kuliner lokal yang enak
    [Show full text]
  • Brosur Siap Cetak.Cdr
    PAKET PRASMANAN JEZORA 1. Nasi Putih 1. Nasi Putih 1. Chiffon Cake Keju Rp. 80.000 2. Nasi Goreng 2. Sayur Asem 2. Chiffon Cake Almond Rp. 85.000 3. Sup Sehat 3. Empal / Ayam Goreng 3. Chiffon Cake Kenari Rp. 80.000 4. Kakap Asam Manis 4. Pepes Tongkol 4. Chiffon Cake Socade Rp. 75.000 5. Sate Ayam 5. Bothok Tahu Tempe Lamtoro 5. Chiffon Cake Kismis Rp. 75.000 6. Cap Cay 6. Tempe / Tahu Bacem 6. Chiffon Cake Coklat Polos Rp. 75.000 7. Es Manado 7. Ikan Asin 7. Chiffon Cake Mocca Rp. 75.000 Rp. 47.500 8. Buah Segar 8. Dadar Jagung 8. Chiffon Cake Ketan Hitam Rp. 75.000 9. Aqua Soun RRT/Mie Kuning Rp. 50.000 9. Sambal Terasi 9. Chiffon Cake Cokelat Zebra Rp. 70.000 10. Es Manado / Es Buah 10. Chiffon Cake Pandan Rp. 70.000 www.jezoracatering.com 11. Buah Segar 11. Chiffon Cake Pandan Zebra Rp. 73.000 12. Aqua 1. Nasi Putih Rp. 47.500 12. Chiffon Cake Jeruk Rp. 75.000 2. Nasi Goreng 13. Chiffon Cake Strawberry Rp. 70.000 3. Sup Jamur Es Gubugan 14. Chiffon Cake Tape Rp. 75.000 15. Chiffon Cake Blueberry Rp. 70.000 4. Bistik Lidah 1. Sate Ayam Rp. 15.000 5. Ayam Saus Inggris 16. Roll Gulung Mini Rp, 3.500 2. Bakso Rp. 17.000 6. Cap Cay / Cah Sayuran 17.Tart Mini Rp. 3.500 3. Tahu Campur Rp. 20.000 7. Kakap Asam Manis 18. Lapis Surabaya Rp. 3.500 4.
    [Show full text]
  • Asian Wheat Flour Products
    Asian Wheat Flour Products: Impact of flour fortification on organoleptic properties March 2011 Authors (in alphabetical order): Dorothy Foote Consultant to FFI USA Suwaibah Ghaffar Noodle Technologist, Interflour-UiTM R&D and Commercialisation Center Malaysia Jaanaki Gooneratne, PhD Head, Food Technology Section, Industrial Technology Institute Sri Lanka Huo Junsheng, PhD Professor, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention China Vikram Kelkar Director – International Business, Hexagon Nutrition India Herni Sutanto Product Development & Quality Control Mgr, PT. Indofood Sukses Makmur – Bogasari Flour Mills Indonesia Peter Tenido Pilmico Foods Philippines Reviewers/Contributors: Karen Codling, Executive Director, East Asia Secretariat for FFI Dr. Subrata Dutta, PhD Coordinator, India Flour Fortification Network Quentin Johnson, FFI Training & Technical Support Group Coordinator Annoek van den Wijngaart, Deputy Executive Director, East Asia Secretariat for FFI 1 Executive Summary In 2009 the World Health Organization (WHO) and partner organizations, including industry experts, published technical guidelines on the fortification of industrially milled wheat and maize flours with iron, zinc, folic acid, vitamin B12, and vitamin A. The Flour Fortification Initiative (FFI) is a network of partners working together to make flour fortification standard milling practice so that people worldwide get the nutrition needed to be smarter, stronger and healthier. FFI builds alliances between governments and international agencies, wheat and flour industries, and consumer and civic organizations. FFI has convened a series of meetings and workshops in Asia to review the content and implications of the 2009 WHO recommendations, and to consider how best to apply them in the national health, industrial, and political environments.
    [Show full text]