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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. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
February 2016 Volume 17 No
FEBRUARY 2016 VOLUME 17 NO. 189 www.baliandbeyond.co.id + BALI&BEYOND FEBRUARY 2016 1 &DELIGHTS DINE A FINE NEW WORLD UP IN THE HILLS OF UBUD, AMONGST THE LUSH GROUNDS OF THE BLANCO RENAISSANCE MUSEUM, A CULINARY REVOLUTION IS UNDERWAY AT BLANCO PAR MANDIF, A NEW RESTAURANT BY INDONESIA’S AWARD- WINNING CHEF AND RESTAURATEUR OF THE HUGELY SUCCESSFUL TEATRO GASTROTEQUE, MANDIF M. WAROKKA. This page: Salad bengkuang. Opposite page, clockwise from top left: Mie Cakalang, Rempeyek, 28 BALI&BEYOND FEBRUARY 2016 Rajungan, Cendol. fi rst met Chef Mandif over a haute cuisine reigns the chef’s tasting degustation menu, ranging from fi ve year ago when I interviewed runway at BLANCO. Let’s have a to 13 courses, caters to sophisticated him about the opening of his taste… palates and reads like a delicious second restaurant, BLANCO trip down Chef Mandif’s memory par Mandif in Ubud. I left in CROSSING lane across the archipelago. Iawe of his passion and respect for BOUNDARIES Digging deep into the roots of Indonesian food as well as his grand Beyond the opulent wooden space, Indonesian food for customs and ambition to elevate the cuisine of the bustling open kitchen, the sleek traditions, heart-warming recipes his homeland to a higher level of eight-seater chef’s tasting table and from his childhood are dissected, gastronomic delight. Days after the theatrical culinary inventions, reconstructed and resurrected the hushed opening of BLANCO a nostalgic sentiment lingers in through innovative ideas, where par Mandif in June of 2015, he the air. The highly conceptualized classical culinary techniques meet invited me over for a dinner. -
The Above Prices Are Subject to 21% Government Tax and Service Charge Dining Temptations of Hotel Tugu Lombok
The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok ZÜtÇw e|}áààtyxÄ Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish. Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society. Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters) The above prices are subject -
MAA AMC 8 C Summary of Results and Awards
A 2009 25th Annual M MAA AMC 8 C Summary of Results and Awards Learning Mathematics Through Selective Problem Solving amc.maa.org Examinations prepared by a subcommittee of the American Mathematics Competitions 8 and administered by the office of the Director ©2010 The Mathematical Association of America The American Mathematics Competitions are sponsored by The Mathematical Association of America and The Akamai Foundation Contributors: Academy of Applied Sciences American Mathematical Association of Two-Year Colleges American Mathematical Society American Statistical Association Art of Problem Solving Awesome Math Canada/USA Mathcamp Casualty Actuarial Society D.E. Shaw & Company IDEA Math Institute for Operations Research and the Management Sciences Math Zoom Academy Mu Alpha Theta National Council of Teachers of Mathematics Pi Mu Epsilon Society of Actuaries U.S.A. Math Talent Search W. H. Freeman and Company Wolfram Research Inc. Table Of COnTenTs 2010 USAMO Winners meet with John P. Holdren ............................................ 2 Report of the Director ..........................................................................................3 I. Introduction .................................................................................................... 3 II. General Results .............................................................................................. 3 III. Statistical Analysis of Results ......................................................................... 3 Table 1 - School & Student Registrations -
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 -
CATALOGUS 2021 Bamisoepen En Instantproducten Droog
https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles -
Seafood Platters
DINING DOT BITES PAN ASIAN SPECIALTIES SEAFOOD PLATTERS STARTERS SOUPS MAINS DESSERTS RENDY MIHARDJA СHEF DE СUISINE BAR:DOTXX1 PAN ASIAN SPECIALTIES JAVA ISLAND IS THE MOTHERLAND OF OUR CHEF RENDY MIHARDJA. HE IS EXTREMELY IN LOVE WITH PAN ASIAN CUISINE AND WILL BE GLAD TO HAVE A TRIP WITH YOU AROUND UNIQUE GASTRONOMIC SOUTH EAST ASIAN CULTURES LIKE SINGAPORE, MALAYSIA, INDONESIA, THE PHILIPPINES AND THAILAND. DOT BITES DOT BITES ARE SMALL BITES THAT HAVE BEEN DEVELOPED, COMBINING THE BEST INGREDIENTS WITH THE NEWEST TECHNIQUES - MAKING THEM A SENSATION OF TEXTURES AND FLAVORS PERFECTLY CAPTURED IN SMALL APPETIZERS. SAMPLE A LITTLE BIT OF EVERYTHING THE BITES ARE GREAT FOR SHARING. SALMON WITH SPICY MAYO AND CAVIER BYN 14.00 PLEASE, LET YOUR SERVER KNOW IF YOU HAVE ANY ALLERGIES. ALL PRICES ARE IN BYN INCLUDING 20% VAT CRAB RANGOON BYN 8.00 CRISPY PORK BELLY BYN 11.00 DOT BITES G BYN ChiCKEN SATAY 150 11.00 CASHEWNUT SAUCE, FRIED SHALLOT, ASIAN STYLE REMOULADE CRISPY PORK BELLY 150 11.00 SWEET POTATO CHIPS, JALAPENO BEEF BITES 150 9.00 PULLED BEEF, CASHEWNUT SAUCE, CRACKERS CHICKEN TANDOORi 150 8.00 RAITA, MINT CHUTNEY, ONION TOMATO SALAD COLD CUT 150 12.00 PARMA HAM, ITALIAN SALAMI, GRISSINI, HONEY SOYA, OLIVES LAMB KOFTA 150 12.00 RAITA, PITA BREAD, TOMATO SALMOn 100 14.00 TORCH SALMON, SPICY MAYO, CAVIAR DUCK LEg 120 12.00 FRIED DUCK, GARLIC CHILI, KIMCHI, FRIED BAO TigER PRAWn 150 14.00 SALAD ROLL, TOASTED SHRIMP, RICE PAPER, CREAMY SESAME SAUCE CRAB RANGOOn 100 8.00 FRIED CRAB DUMPLING, SWEET CHILI BEEF SLIDERS 100 9.00 BEEF PATTIES, HOMEMADE BBQ CHICKEN SATAY BYN 11.00 PLEASE, LET YOUR SERVER KNOW IF YOU HAVE ANY ALLERGIES. -
Organizations Certified by Intertek การผลิตผลิตภัณฑ์อาหารและเครื่อ
Page 1 of 40 Organizations certified by Intertek การผลติ ผลติ ภณั ฑอ์ าหารและเครอื่ งดมื่ (ISIC Code 15) update 21-04-2020 Certification NO TC Program Name Address Issue date Expiry date Status Scope number 1 83 HACCP&GMP Thai-China Flavours and Fragrances Industry Co., 99 Moo 2, Lat Bua Luang, Phra Nakhon Si Manufacture of Essential Oils and Natural Extracts. 24041107012 7th September 2018 8th September 2020 Certified (Codex) Ltd. Ayutthaya 13230 (Mangosteen Extract, Sompoi Extract, Leech Lime Juice Concentrated, Coffee Extract, Koi Extract, Licorice Extract, Thongpanchang Extract, Chrysanthemum Extract, Nut Grass Extract, Pueraria Extract, Ginseng Extract) 2 88 HACCP&GMP N.E. Agro Industry Company Limited 249 Moo 2, Ban Tanong Thown, T.Viengcom, Manufacture of Brown Sugar. 24041812004 25th March 2019 24th March 2022 Certified (Codex) A.Kumphawapi, Udonthani Province 41110 Thailand 3 113 HACCP&GMP OSC Siam Silica Co., Ltd. 6I-3A Road, Maptaphut Industrial Estate, T. MANUFACTURE OF SILICON DIOXIDE. 24040911002 11th July 2018 31st August 2021 Certified (Codex) Maptaphut, A. Muang, Rayong 21150 Thailand 4 205 HACCP&GMP P.A.S. Export & Silo Co., Ltd. Office : 2/11 Bhisarn Suntornkij Rd., Sawankaloke, MANUFACTURING OF SOY BEAN OIL. 24041411002 6th August 2017 10th August 2020 Certified (Codex) Sukhothai 64110Factory: 61/4 Phichai Rd., Sawankaloke, Sukhothai 64110 5 319 HACCP&GMP Bangkok Lab & Cosmetic Co., ltd. 48/1 Nongshaesao Road, Moo 5, Tumbon Namphu, MANUFACTURE OF DIETARY SUPPLEMENT PRODUCTS 24061502004 9th September 2019 8th September 2022 Certified (Codex) Ampur Meung, Ratchaburi 70000 Thailand (POWDER : CALCIUM, COLLAGEN AND FIBER/ TABLET : CALCIUM AND COLLAGEN/ CAPSULE : CHITOSAN) 6 510 HACCP&GMP Sahachol Food Supplies Co., Ltd. -
Indonesian Food
HOW TO COOK INDONESIAN FOOD COMMEMORATIVE EDITION In memory of Ailsa Zainu’ddin, 1927–2019 A.G. THOMSON ZAINU’DDIN AUSTRALIAN INDONESIAN ASSOCIATION OF VICTORIA AIA_HowToCookIndoFood_4pp-270619.indd 1 27/6/19 6:57 pm PO Box 527 Carlton South Victoria 3053 ABN 46 660 486 306 www.aiav.org.au Copyright © 2019 Ailsa Zainu’ddin This edition first published 2019 by AIAV Original edition first published 1965 by AIAV Project Managers: Lois Carrington (original edition), Steve Dobney (this edition) Editors: Carolyn Glascodine, Paula Bradley, Steve Dobney Design and layout: Jennifer Johnston (this edition) Cover art: Hugh O’Neill (original edition), adapted by Jennifer Johnston (this edition) Text scanning: Lesley Hutchison and Samuel Clancy Illustrators: Astrid Dahl, Robert Grieve, Henry Salkauskas, Eva Kubbos and senior art students of the Royal Melbourne Institute of Technology (now RMIT University) Printed in Melbourne by Impact Digital Pty Ltd, Brunswick ISBN: 978-0-646-80453-8 Acknowledgements For the original edition: Nila Zainu’ddin thought up the title. The wood engravings were generously lent by the editor of Meanjin Quarterly, Mr C.B. Christesen. The author is grateful to all the members who assisted with publication, distribution and financing of the original book – not to forget those who tested the recipes! For the new edition: Ann McCarthy provided biographical information and the author’s revisions and additions to the original text. Nani Pollard and Tesna Copeland provided advice on the recipes and language. Lester Levinson and Prue Price lent their treasured copies of the original editions. AIA_HowToCookIndoFood_4pp-270619.indd 2 27/6/19 6:57 pm FOREWORD IT GIVES ME GREAT PLEASURE to present this commemorative edition of How to Cook Indonesian Food by Ailsa Zainu’ddin, some 54 years after it first appeared in print. -
All Day Dining Menu
All Day Dining Menu STARTERS SANDWICHES Scallops 150,000 Half in Shell Local Scallops, Vongole Style, Cherry Tomato, Basil, Tarragon Chicken Wrap 120,000 Tortilla, Crispy Chicken, Avocado, Tomato, Bell Pepper, Lettuce, Garlic Mayonnaise Octopus 150,000 Grilled Octopus, Black Kintamani Bean, Pesmol Sauce, Kemangi, Sambal Matah Viceroy Club Sandwich 160,000 Chicken, Bacon, Lettuce, Tomato, Mayonnaise, Fried Egg, Cheddar, Belgian Fries Prawn Salad 190,000 Fresh King Prawns, Lettuce, Avocado, Bloody Mary Mayonnaise Beef Burger 190,000 Wagyu Beef Patty, Lettuce, Tomato, Cheddar, Bacon, Pickles, Belgian Fries Beef Carpaccio 140,000 Wagyu Topside, Basil Pesto, Arugula Salad, Capers, Parmesan, Confit Tomato Lamb Kebab 150,000 Lettuce, Tzatziki, Tomato, Red Onion, Cucumber, Mint, Pita Bread Burrata 140,000 Heirloom Tomato, Watermelon, Basil, Sumac, Pine Nuts, Focaccia Black Olive Caesar Salad 160,000 PIZZA Romaine Lettuce, Chicken, Parmesan Shavings, Bacon, Egg, Capers, Anchovies GF Margherita 130,000 Salad Pepaya Hijau 120,000 Tomato Sauce, Buffalo Mozzarella, Slice Tomatoes, Basil Green Papaya, Young Mango, Carrot, Long Bean, Peanuts, Njam Jim Dressing GF Custom Pizza 170,000 Balinese Spring Rolls 120,000 Tomato Sauce and Buffalo Mozzarella with Your Choice of 4 Toppings: Sautéed Organic Vegetables, Mushrooms, Sweet Chilli Sauce Paris Ham, Bacon, Salami, Chicken, Red Onion, Bell Pepper, Mushrooms, Cherry Tomato, Pineapple, Spinach, Black Olives, Parmesan, Basil, Extra Buffalo Mozzarella, Burrata SOUPS PASTA Lobster Bisque 210,000 (Choice of -
Drinks Cold Drinks Side Dish Hot Drinks
WWW.JIMBARAN.COM.AU DDDrrrriiiiiinnnkkkssss Cooollllllddd DDDrrrriiiiiinnnkkkssss Hoootttttt DDDrrrriiiiiinnnkkkssss Soft Drink 3.60 Hot Tea 3.30 (Coke / Diet / Zero ) Indonesian Traditional Jasmine Tea ( Fanta / Lemonade) Chamomile Tea Peppermint Tea Mineral Water 3.60 Sparkling Water Hepburn 275ml 3.60 Coffee 4.00 Sparkling Water Hepburn 500ml 4.80 Cappuccino Ice tea 3.80 Long Black (Lemon Lime/Peach) Espresso Sparkling Blood Orange 3.60 Latte Sparkling Pink Grape Fruit 3.60 Flat White Sparkling Lemon 3.60 Indonesian Black Coffee Sparkling Orange Passion Fruit 3.60 Ginger Beer 4.50 Apple Cider 4.50 Lemon, Lime, Bitters 4.50 Ice Coffee 5.00 Corkage 2.00 Cakeage 3.00 Siiiiiidddeeee DDDiiiiiisssshhh SD1. Sambel Ulek 7.70 Fresh chili and shrimp paste sauce SD2. Emping / Melinjo / Belinjo 7.00 Bitter nuts / gnetum gnemon crackers SD3. Krupuk Udang (4 pcs) 7.70 Deep fried prawn crackers SD4. Krupuk Bawang 4.00 Deep fried garlic crackers SD5. Sambel Matah 7.70 Fresh chili, shrimp paste, shallot, tomato, sugar and lemon juice sauce SD6. Nasi Putih 3.00 Steamed rice per person WWW.JIMBARAN.COM.AU Spppeeeeccciiiiiiaaallllll Rempeyek 7.00 Deep fried crackers with peanut Pangsit Kuah (8 Pcs) 10.90 Clear soup with prawn and pork wonton Pangsit Goreng (8 Pcs) 10.90 Fried prawn and pork wonton Pangsit Cah 13.90 Stir fried prawn and pork wonton with vegetables Pork Knuckle Stew 17.90 Stew with carrot, celery and shallots served with fried onion Pepes Oncom 8.90 Soybean and spices wrapped in banana leaves, steamed and grilled Semur Sapi 16.90 Traditional