DOCSLIB.ORG

In-Villa Dining Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
In-Villa Dining Menu I n - V il la D in in g M e n u In-Villa Dining Menu Breakfast (7:30am - 11am) Smashed Avocado | 85 DF | V | GF (+ 10) Poached eggs, tomato salsa, rocket salad, sourdough Farmer Eggs | 70 Eggs your way, spinach, rocket salad, sourdough Mixed vegetables | Bacon (+10) | Ham (+10) | Prawns (+20) Indonesian Breakfast Board | 130 DF | V Egg balado, nasi goreng, corn fritters, pecel, bubur ketan hitam, seasonal fruits Nasi Goreng | 70 GF | DF | V I Wok-fried white rice, egg, shrimp paste, vegetables, acar n - V i Mie Goreng | 70 DF | V Wok-fried noodles, egg, shrimp paste, vegetables, acar D i n Nasi Uduk | 70 GF | DF Omelette, cucumber, tempeh, crispy anchovies, peanuts, coconut rice M e Bubur Ayam | 75 GF | DF Rice porridge, shredded chicken, soft boiled egg Bubur Ketan Hitam | 60 GF | DF | VG Black rice, tapioca, coconut milk, mango coulis Pastry Basket | 50 V Croissant, pain au chocolat, white and brown bread, homemade jam, butter GF: Gluten-free | DF: Dairy-free | V: Vegetarian | VG: Vegan All prices are quoted in ‘000 Indonesian rupiah and subject to 21 percent service charge and prevailing government tax. Tropical Fruit Plate | 45 GF | DF | VG Seasonal fruits Japanese Fluffy Pancakes | 65 V Seasonal fruits, choice of coconut nectar / maple syrup / local organic honey Mango Smoothie Bowl | 75 GF | DF | VG Mango purée, coconut, gluten-free granola Pitaya Smoothie Bowl | 75 GF | DF | VG Dragon fruit, coconut flakes, caramelized banana Açaí Smoothie Bowl | 95 GF | DF | VG Açaí purée, mixed berries, banana, pumpkin seeds, cashew nuts, dried coconut flakes, raisins, coconut nectar . All Day Dining (11am - 9:30pm) Small Plates Som Tam | 70 GF | DF Spicy and sour green papaya salad, carrots, long beans, tomatoes, charred sticky rice Grains and Greens | 90 GF | DF | VG Mixed organic green vegetables, buckwheat, pumpkin seeds, preserved lemon, tahini lemon dressing, granola Fresh Rolls | 70 GF | VG Mixed greens, Vietnamese rice paper rolls, spicy and sour dip Mezze Board | 80 GF | DF | VG Hummus, baba ghanoush, mung bean falafel, buckwheat flatbread I n Heirloom Tomato | 85 GF | V a Eggplant caviar, house-made cottage cheese, salted cucumber, baby cress, D honey-lemon dressing i n i n Smoked Eggplant | 85 GF | V M Smoked homegrown eggplant, kenari almonds, semi-dried cherry tomato, garlic e and vinegar dressing, parsley jus, sambal hijau u Eggplant Balado | 65 GF | DF Homegrown eggplant, red chili, tamarind, shallots, garlic GF: Gluten-free | DF: Dairy-free | V: Vegetarian | VG: Vegan All prices are quoted in ‘000 Indonesian rupiah and subject to 21 percent service charge and prevailing government tax. Cap Cay | 60 GF | DF | V Oyster mushrooms, baby corn, carrots, zucchini, cabbage, broccoli, bok choy, garlic, oyster sauce Assorted Satay Skewers | 110 GF | DF Fish, beef, and chicken satays, peanut sauce, pickled vegetables Soup Cucumber Gazpacho | 55 GF | DF | VG Apple, calamansi pearls Soto Ayam | 95 GF | DF Glass noodles, shredded chicken, turmeric broth Main Courses Pan-seared Barramundi | 130 GF | DF Escabeche, sweet potato, parsley, lemon dressing Roasted Peri Peri Chicken | 150 GF | DF Root vegetables, garlic oil Short Ribs | 295 GF | DF Wagyu beef short ribs, hoi sin, scallion powder, curried pumpkin puree, cavolo nero Traditional Nasi Goreng | 90 GF | DF Wok-fried white rice, vegetarian / chicken / seafood, shrimp paste, vegetables, acar Mie Goreng | 90 DF Wok-fried noodles, vegetarian / chicken / seafood, shrimp paste, vegetables, acar I n Beef Rendang | 160 GF | DF 8-hour braised beef shank, coconut milk, local spices, steamed jasmine rice i l l a D Gado Gado | 75 GF | DF | V n Mixed vegetables, egg, tempe, spicy peanut sauce i n g Pad Thai | 110 GF | DF Wok-fried rice noodles, prawns, tofu, chopped chives, peanuts, beansprouts GF: Gluten-free | DF: Dairy-free | V: Vegetarian | VG: Vegan All prices are quoted in ‘000 Indonesian rupiah and subject to 21 percent service charge and prevailing government tax. e n u Pasta Spaghetti | Rigatoni | Gluten-free Penne (+15) Napolitana | 90 DF | V Tomato sauce, fresh tomatoes, basil, parmesan Seafood Spaghetti | 105 DF Mixed seafood, aglio e olio Carbonara | 105 Egg, cheese, bacon Pizza Add Chicken (+15) | Seafood (+20) | GF dough (+40) Margherita | 90 V House-made tomato sauce, fresh mozzarella Rimba | 90 V House-made tomato sauce, fresh mozzarella, wild mushrooms Gaia | 90 V House-made tomato sauce, fresh mozzarella, garden vegetables Sandwiches Served with mixed greens salad and a choice of French fries / roasted sweet potatoes Smashed Avocado | 100 DF | V | GF (+ 10) I n Poached eggs, tomato salsa, rocket salad, sourdough - V i l l a Nirjhara Burger | 160 D Brioche bun, Java wagyu beef patty, bacon, cheddar, mushrooms, pickles, i n tomatoes, lettuce, onions i n g Chickpeas | 110 V M e Brown rye bread, falafel, roasted beetroot, black baba ghanoush, onion jam, n turmeric hummus, fresh coriander GF: Gluten-free | DF: Dairy-free | V: Vegetarian | VG: Vegan All prices are quoted in ‘000 Indonesian rupiah and subject to 21 percent service charge and prevailing government tax. u Desserts Mango and Balinese Sticky Rice | 75 GF | V Mango, black sticky rice, crushed peanuts Pisang Goreng | 70 V Banana fritters Sweet Potato Cheesecake | 95 Goat cheese, sweet potato, lavender, beetroot Tropical Fruit Plate | 45 GF | DF | VG Seasonal fruits GF: Gluten-free | DF: Dairy-free | V: Vegetarian | VG: Vegan All prices are quoted in ‘000 Indonesian rupiah and subject to 21 percent service charge and prevailing government tax. .
Load more

Recommended publications
  • Dra.Elly Lasmanawati .Msi
    PECEL Dra.Elly Lasmanawati .MSi Prodi Pendidikan Tata Boga Jurusan Pendidikan Kesejahteraan Keluarga Fakultas Pendidikan Teknologi dan Kejuruan Universitas Pendidikan Indonesia 2009 Pengertian pecel dalam menu Indonesia • Pecel adalah makanan khas kota Madiun Jawa Timur Indonesia yang terbuat dari rebusan sayuran yang dihidangkan dengan disiram sambal kacang. Konsep hidangan pecel ada kemiripan dengan salad bagi orang Eropa, yakni sayuran segar yang disiram topping mayonaisse, hanya untuk pecel menggunakan topping sambal kacang. • Bahan utama dari sambal pecel adalah kacang tanah dan cabe rawit yang dicampur dengan bahan lainnya seperti daun jeruk purut, bawang, asam jawa, merica dan garam. • Pecel sering juga dihidangkan dengan rempeyek kacang, rempeyek udang atau lempeng beras. Selain itu pecel juga biasanya disajikan dengan nasi putih yang hangat ditambah daging ayam atau jerohan. • Cara penyajian bisa dalam piring atau dalam daun yang dilipat yang disebut pincuk. • Masakan ini mirip dengan gado-gado, walau ada perbedaan dalam bahan-bahan yang digunakan. Rasa pecel yang pedas menyengat menjadi ciri khas dari masakan ini. • Di beberapa daerah di Indonesia, pecel dapat terdiri dari bermacam-macam sayuran dan biasanya ditambahkan dengan bahan tertentu, misalnya di wilayah Banyumas, pecel sering dibubuhi dengan bahan-bahan (sayuran) yang berbau merangsang, diantaranya ditaburi dengan biji-biji lamtoro atau irisan bunga kecombrang yang telah dikukus. • Porsi untuk pecel antara 80-100 gram. • Nama pecel memiliki arti berbeda di daerah Slawi, Tegal, Jawa Tengah. Pecel tidak disajikan dalam bentuk sayur-sayuran, melainkan berbentuk rujak. • Pecel versi daerah Slawi terdiri dari buah- buahan segar seperti jambu, nanas, pepaya, dan mangga serta disirami dengan saus gula merah kental. Kualitas pecel • Tekstur (susunan bahan) : pecel harus dibuat dari bahan yang segar, lembut, dan bersih.
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • Call 1800 866 697 Pick-Up & Delivery Available 'Eat Like a Masterchef'
    Tommy Smith Cafe menu designed and cooked by MasterChef finalist Ben Ungermann. ‘Eat like a MasterChef’ Menu SIDES CURRIES 1. Nasi – White Rice - $5 12. Gulai Kambing – Lamb Curry 2. Nasi Kuning – Yellow Rice - $7 w/ White Rice & Pickles (National 3. Kroepoek – Prawn Crackers - $3 Dish) - $22 13. Gulai Ikan Karang - Fish Curry APPETISERS w/ White Rice & Pickles - $22 4. Rissoles – Filled Crepe Croquet (2 pieces) - $10 SEAFOOD 5. Sate Ayam – Chicken Skewers w/ 14. Sambal Goreng Udang – Fried Peanut Sauce (6 pieces) - $12 Chilli Prawns w/ White Rice 6. Sate Babi – Pork Skewers w/ Peanut & Pickles - $22 Sauce (6 pieces) - $12 15. Ikan Pecel – Spicy Fish w/ White Rice & Pickles - $22 SALAD 7. Gado Gado – Vegetable Salad w/ MEAT Peanut Sauce (V), (National Dish) - $20 16. Ayam Goreng – Indonesian Fried Chicken w/ White Rice, Pickles & FRIED RICE Sambal (National Dish) - $22 8. Nasi Goreng – Fried Rice (V), 17. Rendang – Spicy Beef w/ White (National Dish) - $15 Rice & Pickles (National Dish) - $22 9. Prawn Nasi Goreng – Prawn Fried 18. Babi Kecap – Sweet Soy Pork w/ Rice - $18 White Rice, Pickles & Sambal - $22 10. Nasi Goreng Ikan. Asin – Salty Fish Fried Rice - $16 NOODLES 11. Nasi Goreng Ayam – Chicken Fried 19. Mie Goreng – Fried Noodles (V), Rice - $18 (National Dish) - $18 20. Bakso – Indonesian Meatball Call 1800 866 697 Noodle Soup - $20 Pick-Up & Delivery Available 21. Mie Ayam – Indonesian Chicken Delivery $10 (Minimum Order $30) Noodle Soup - $20 ‘Eat like a MasterChef’ Menu KIDS MENU 22. Sate Ayam – Chicken Skewers w/ White Rice, Pickles & Peanut Sauce - $12 23. Sate Babi – Pork Skewers w/ White Rice, Pickles & Peanut Sauce - $12 24.
    [Show full text]
  • Perancangan Desain Kemasan Sambal Pecel “Bumbu Ndeso“ Blitar
    PERANCANGAN DESAIN KEMASAN SAMBAL PECEL “BUMBU NDESO“ BLITAR Yogi Christianto Indrajaya Program Studi Desain Komunikasi Visual, Fakultas Seni dan Desain, Universitas Kristen Petra, Jl. Siwalankerto 121-131, Surabaya, E-mail: [email protected] Abstrak Sambal pecel merupakan salah satu dari variasi sambal yang ada di Indonesia, sambal pecel merupakan pendamping makanan yang dapat divariasikan dengan berbagai jenis lauk maupun camilan, hal ini merupakan sebuah nilai tambah dari keberagaman kuliner Nusantara. Sambal pecel terbuat dari olahan kacang tanah, cabai, gula, garam, bawang, daun jeruk dan buah asam. Salah satu produsen sambal pecel adalah Ibu Liliek Soetiasih dengan merek dagang Bumbu Ndeso, namun dengan adanya kendala pada kemasan yang mudah bocor dan juga kemasan yang kurang menarik, produk ini kurang dapat bersaing dengan produk serupa dari kompetitor. Melalui perancangan ini, ingin membuat kemasan Bumbu Ndeso ini dapat memenuhi fungsi-fungsi dalam pengemasan dan juga meningkatkan brand image. Dan diharapkan produk ini mampu bersaing dengan kompetitor dan juga menarik lagi calon konsumen dari berbagai kalangan untuk dapat merasakan produk sambal pecel ini. Kata kunci: Perancangan, Kemasan, Sambal Pecel, Blitar Abstract Sambal pecel is the one of the various cindiment in Indonesia, sambal pecel is a complementary food which can be varied with different kinds of side dish or snack, it’s an added value of the culinary diversity of the Indonesian Archipelago. Sambal pecel made from process of the peanuts, chilies, sugar, salt, garlic, lime leaves and tamarinds. One of the sambal pecel producer is Ms. Liliek Soetiasih who has trademark of Bumbu Ndeso, but with the constraints on the packaging that is easy to leak and also packs less attractive, These products are less able to compete with similar products from competitors.
    [Show full text]
  • BAB 1 PENDAHULUAN 1.1. Latar Belakang Sambal Sering Dianggap
    BAB 1 PENDAHULUAN 1.1. Latar Belakang Sambal sering dianggap sebagai bahan makanan pendamping yang mampu melengkapi cita rasa makanan utama di Indonesia. Itulah sebabnya masyarakat belum merasa puas apabila tidak terdapat sambal dalam sajian makanan sehari-hari. Tingginya permintaan sambal membuat banyak rumah makan berlomba-lomba dalam menciptakan inovasi terbaru mengenai cita rasa sambal. Mulai dari sambal berdasarkan campuran bahan yang beraneka ragam hingga sambal berdasarkan tingkat kepedasan. Salah satu jenis sambal yang cukup populer di Indonesia yaitu sambal pecel atau bumbu pecel. Sambal dengan bahan utama kacang tanah ini awalnya merupakan pendamping makanan tradisional pecel. Makanan tradisional yang dimaksudkan adalah makanan yang diolah dari bahan baku lokal dan biasa dikonsumsi masyarakat sekitar. Pecel adalah makanan tradisional Indonesia yang terbuat dari rebusan sayuran yang dihidangkan dengan disiram sambal kacang. Sambal kacang yang dimaksud dalam pengertian ini lah yang biasa disebut sambal pecel. Karena memiliki cita rasa yang nikmat, saat ini sambal pecel sudah mulai tersohor hingga daerah-daerah lain di Indonesia. Sambal pecel merupakan sambal yang terbuat dari campuran cabai, gula merah, dan kacang tanah sebagai bahan utamanya. Salah satu yang khas dari sambal ini yaitu 2 aroma daun jeruk yang segar dan cita rasa unik kencur. Sambal pecel pada awalnya hanya digunakan untuk pelengkap nasi pecel. Pada perkembangannya, penggunaan sambal pecel meluas dan digunakan pula untuk campuran makanan lainnya seperti siomai, sate, atau sekedar untuk sambal pelengkap pada makanan ringan seperti gorengan dan krupuk. Tidak hanya terbatas pada makanan tradisional, sambal pecel juga sering digunakan untuk campuran salad. Sekarang ini sambal pecel dipasarkan dalam bentuk padatan. Konsumen masih harus menghancurkan dan menambahkan air panas sebelum menggunakannya.
    [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]
  • Ngaben Pranawa Perjalanan Ke Sorga Yang Nyaman Dengan Intervensi Ergonomi
    NGABEN PRANAWA PERJALANAN KE SORGA YANG NYAMAN DENGAN INTERVENSI ERGONOMI MADE SRI PUTRI PURNAMAWATI Penerbit IHDN Press 2019 i Judul: Ngaben Pranawa Perjalanan ke Sorga yang Nyaman dengan Intervensi Ergonomi Penulis: Made Sri Putri Purnamawati ISBN: 978-623-7294-02-3 Layout & Cover: Made Narendra Danadwipa Penerbit: IHDN PRESS Redaksi: Jalan Ratna No. 51 Denpasar Kode Pos 80237 Telp/Fax: 0361 226656 Email: [email protected] / [email protected] Web: ihdnpress.ihdn.ac.id / ihdnpress.or.id Cetakan Pertama, Juni 2019 Hak cipta dilindungi oleh undang-undang. Dilarang memperbanyak karya tulis ini dalam bentuk dan dengan cara apapun tanpa ijin tertulis dari penerbit. ii KATA PENGANTAR Om Swastyastu, Rasa angayubagia kami haturkan kehadapan Ida Sang Hyang Widhi Wasa karena atas Asung Wara Nugraha Beliau, Buku berjudul “Ngaben Pranawa Perjalanan ke Sorga yang Nyaman dengan Intervensi Ergonomi” dapat diselesaikan dengan baik. Apa yang menjadi pokok dalam pembuatan buku ini ialah untuk meningkatkan kualitas Sumber Daya Manusia Umat Hindu, meningkatkan pemahaman ajaran agama Hindu bagi masyarakat khususnya dalam pelaksanaan Ngaben Pranawa. Buku ini merupakan pedoman untuk ngaben pranawa yang disusun dengan intervensi ergonomi dengan penerapan teori ergonmi dan sudah di praktekkan dan di uji coba yang berhasil meningkatkan produktivitas, kenyamanan fisiologi dan physiology bagi yang membuat upacara dan yang melakukan upacara keagamaan Penulis menyadari bahwa buku ini masih jauh dari kata sempurna, maka dari itu penulis berharap kritik dan saran yang membangun untuk buku ini. Buku ini dapat tersusun dengan baik atas bantuan dari berbagai pihak. Oleh karena itu, penulis mengucapkan terima kasih untuk berbagai pihak yang terlibat di dalam pembuatan buku ini.
    [Show full text]
  • View of ASEAN Food William W
    Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.
    [Show full text]
  • Starters Sharing Plates Mains Noodle Bowls Rice Sides Vegetables
    starters mains noodle bowls SOM TUM THAI 700 TOFU POCKETS WITH MANGO 1250 CHAR KWAY TEOW 1650 Young papaya salad with chilli, dried shrimp and a fresh lime dressing ‘Tauhu Bakar’ I grilled tofu with mango salad and spicy sauce Homemade flat rice noodles stir fried with prawns, pork, squid, light & dark soya sauce, chilli and bean sprouts VIETNAMESE DUCK & LYCHEE SALAD 1150 GOLDEN FRAGRANT PRAWNS 1650 Pan fried duck breast with raw onion, zucchini, cherry tomato ‘Kam Heong’ I a signature Malaysian stir-fry renowned for its fragrance PHAD THAI 1600 and lychee tossed with hoisin BBQ sauce Stir-fried flat rice noodles with prawns, tofu, egg, peanut, chilli and bean sprouts BAKED ASIAN SEA BASS 1450 GADO GADO BALI 700 ‘Ikan Bakar Pedas’ I Malay baked Asian sea bass with spicy chilli sauce BAMI GORENG 1400 Indonesian style fried egg noodles with chicken and vegetables Indonesian salad with cucumber, bean sprouts, potatoes, THAI BARRAMUNDI 1450 tofu and rice crackers with peanut sauce ‘Pla Nueng Ma Nao’ I steamed barramundi with lime, garlic, CHICKEN & SEAFOOD LAKSA 1650 TUNA CEVICHE 850 coriander, chilli and pineapple ‘Nyonya Melaka Laksa’ I spicy coconut soup with egg noodles, chicken, prawns, egg, fish cake, tofu and bean sprouts ‘Gohu Ikan Maluku’ I marinated Ternate style tuna with THAI GREEN CURRY virgin coconut oil, lime, pomelo and toasted cashew nuts Chicken 1450 Prawn 1550 Vegetable 1300 SINGAPORE SIAMESE NOODLES 1500 CRISPY CHILLI BEEF 1050 Authentic Thai style curry cooked in freshly blended spices, ‘Mee Siam’ I a spicy fried rice vermicelli
    [Show full text]
  • Drinks & Indonesian-Inspired Eatery Opening
    DRINKS & INDONESIAN-INSPIRED EATERY OPENING HOURS TUESDAY TO THURSDAY 12PM – 3PM & 5PM – 10PM FRIDAY TO SUNDAY 12PM – 10PM THROUGHOUT SNACKS & ENTREE BAKWAN JAGUNG (VG) $3 Indonesian corn fritters seasoned with spring onions, parsley, and garlic (2pcs). PERKEDEL KENTANG $3 Indonesian twice-fried potato patties (2pcs). KERUPUK (VG OPTION AVAILABLE) $4.5 A bowl of crackers and sambal. LUMPIA SEMARANG $7 Central Javanese-style chicken, prawn, egg, and bamboo shoot spring rolls (2 pcs). Served with Indonesian acar pickles and palm sugar dipping sauce. TAHU GEJROT (VG) $7 West Javanese-style fried tofu puff with tangy garlic, shallot, palm sugar, chilli, and vinegar sauce (let us know if you want it spicy). SATE AYAM $7 Succulent chicken thigh satay (3 pcs) with our house-made peanut sauce, sweet soy sauce, Indonesian acar pickles, and lime. SATE PADANG $7 West-Sumatran style spiced beef satay (3 pcs) with thick Padang curry gravy and crispy shallots. AYAM SAMBAL TOMAT $10 Fried garlic-brined chicken wingettes & drummettes (6pcs) tossed with tomato sambal, fried Thai basil, and fried shallots. MARTABAK JAMUR (VG) $10 Sumatran-style savoury mushroom pancake with leek. Served with Indonesian acar pickles. CUMI GORENG SAMBAL MATAH $12.5 Deep-fried battered squid mixed with our Balinese lemongrass, chilli, shallot, lime, and extra virgin coconut oil relish. Served with lemon wedge and a side of chilli vinegar dip. SOUPS SOTO AYAM $9 Turmeric-infused chicken bone broth with bean vermicelli noodle, shredded chicken, cabbage, tomatoes, coriander, beansprout, and a side of lime. SOP BUNTUT $12 Indonesian oxtail soup spiced with warming nutmeg, cinnamon, and fried shallots.
    [Show full text]
  • Hubungan Antara Pengetahuan Gizi Wanita Bekerja Dengan Penyusunan Menu Keluarga Di Kelurahan Notoprajan Kecamatan Ngampilan Kota Yogyakarta
    HUBUNGAN ANTARA PENGETAHUAN GIZI WANITA BEKERJA DENGAN PENYUSUNAN MENU KELUARGA DI KELURAHAN NOTOPRAJAN KECAMATAN NGAMPILAN KOTA YOGYAKARTA TUGAS AKHIR SKRIPSI Diajukan Kepada Fakultas Teknik Universitas Negeri Yogyakarta untuk Memenuhi Sebagian Persyaratan Guna Memperoleh Gelar Sarjana Pendidikan OLEH : ANISSA SORAYA 08511241016 OLEH : ANISSA SORAYA 08511241016 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2014 PERSEMBAHAN Allah SWT The One who gave me life, strength and prosperity until now My Beloved Parents and Family They supported me with all their hearts Bu Ichda Chayati, Bu Dewi Eka Murniati, Bu Sutriyati Purwanti Thanks for being the coolest teachers ever in Food Department Resty, Rizki, Dinda, Nanik, Rifqi and Kikin Thanks for the help. Cant say enough to you guys Class of 2008 of Food Department, Yogyakarta State University I was left behind, but now I’m catching you guys up. Indonesian Postcrossing Community You’re my gateaway. Lol v MOTTO Sesungguhnya sesudah kesulitan itu ada kemudahan. Maka apabila kamu telah selesai (dari sesuatu urusan), kerjakanlah dengan sungguh-sungguh (urusan) yang lain (QS 94 : 6-7) Niscaya Allah meninggikan orang-orang yang beriman diantaramu dan orang- orang yang diberi ilmu beberapa derajat dan Allah Maha Mengetahui apa yang kamu kerjakan (QS 58 : 11) Allah tidak akan membebani seseorang melainkan sesuai dengan kemampuannya (QS. 02 :286) Live your life now (Anissa Djendra) Simplicity is the ultimate sophistication (Leonardo Da Vinci) Life is having fun seriously
    [Show full text]
  • Food Menu Starters
    AJENGAN - FOOD MENU STARTERS 1. Krupuk Udang $7.00 Basket of Indonesian shrimp crackers with peanut sauce 2. Krupuk Singkong $7.00 (V) Basket of spicy cassava crackers with peanut sauce (veg) 3. Apokat Mebasa Santen Misi Oong $15.00 (V) Avocado with mushroom and coconut cream sauce (veg) 4. Sayur Tahu $14.00 (V) Lemongrass and coconut soup with rice noodles, corn, spring onion, mung beans and soya bean curd (veg) 5. Cumi-Cumi Mebasa Lalah $16.00 Calamari sautéed in dark spicy sauce 6. Kerang Mebasa Lalah $16.00 Steamed whole mussels in bowl of tomato spicy sauce 7. Udang Mebasa Santen $16.00 Seasonal prawns in spicy coconut sauce ACCOMPANIMENTS 8. Nasi Putih $3.00 (V) Fragrant steamed rice per individual serve 9. Sesaur $3.00 (V) Shredded coconut with palm sugar and spices 10. Basa Kacang $3.00 (V) Peanut sauce by the bowl FISH & SEAFOOD 11. Be Pasih Panggang $28.00 Whole grilled seasonal fish with Balinese spicy tomato relish, includes shrimp paste 12. Be Pasih Asem Manis $28.00 Pan-fried seasonal fish fillets with light coconut and tamarind palm sugar sauce and spinach and potato 13. Campuran Be Pasih Mebasa Kental $36.00 Seasonal seafood – prawns, calamari, mussels, pipis, baby squid, fish fillet – in large bowl of spicy coconut sauce CHICKEN DISHES 14. Sate Ayam Mebasa Kacang $23.00 Chicken satay with peanut sauce and acar 15. Mie Goreng Ayam $25.00 Stir-fried wheat noodles with chicken pieces, bok choi, Chinese cabbage, capsicum, broccoli and bean shoots 16. Ayam Negara $28.00 West Bali style chicken – boneless chicken pieces in coconut and candlenut gravy with half boiled egg 17.
    [Show full text]