Kembali Kitchen

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MAKAN KITCHEN DINNER MENU COLD SELECTIONS Potato Salad Thai Beef Salad Mix Seafood Salad Mesclun Mixed Salad Romaine Lettuce Red Oak Salad Arugula Salad Caesar Dressing Thousand Island Dressing Balsamic Vinaigrette Shallot Vinaigrette Olive Oil 3 type of fresh Fruits 4 type of whole Fruits SOUP OF THE DAY Indian Tomato Shorba Sup Sayuran GRILL STATION Otak-otak Satay Ayam, Satay Daging Kuah Kacang Lemang, Nasi Impit, Serunding Daging, Serunding Ayam Onion, Cucumber NOODLE Laksa Johor with Condiments Mee Rebus with Condiments “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” MAKAN KITCHEN DINNER MENU MAIN MALAY DISH 8 Type Nasi putih Nasi Minyak Mee Goreng Ayam Percik Daging Goreng Lada Hitam Udang Goreng Tomyam Ikan Singgang Sayur Cendawan Goreng ACTION STATION Seafood Paella INDIAN STATION Lamb Vindaloo Dhall Tadka Chicken Tandoori Naan Bread Fish Curry Chickpeas Masala CHINESE SECTION NOODLES STATION Yellow Noodles Kway Teow Instant noodle Loh Shu Fun Mee Hoon NOODLE STOCK Prawn Mee Emperor Chicken Stock “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” MAKAN KITCHEN DINNER MENU VEGETABLES AND CONDIMENT Green Vegetables Mushroom Cabbage Crab Stick Fish Ball Fish Cake Prawn Tiger Mussels Flower Crab DIM SUM BASKET LIVE Red Bean bun Lotus Bun Chicken Char Siew Pao Loh Mai kai FROM THE OVEN Barbeque Chicken Roast Chicken Roast Duck SERVE WITH Fragrant Chicken Rice Chicken Soup Herbal Egg or Braised Taufu MAIN COURSE Wok Fried Noodle Fried Rice Mixed Vegetables Chicken Ginseng Meat Szechuan Soup “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” .

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Food Menu Dapur 2019.09
BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by ﬁery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, ﬁshballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
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Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
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Entree Beverages
Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
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MALAYSIAN ‘HAWKER’ STREET FOOD Hawker Centre in Malaysia Is an Open-Air Area Where Venders Come Together & Serve Their Specialty Dishes to the Public
MALAYSIAN ‘HAWKER’ STREET FOOD Hawker centre in Malaysia is an open-air area where venders come together & serve their specialty dishes to the public. We ofer both ‘makan’ (eat here) or ‘bungkus’ (take away.) OUR FAVOURITES Traditonal “Satay” Chicken £9.90 “ROTI CANAI” Char-grilled satay served with spicy peanut sauce, cucumber & onion Indian infuenced fatbread, the original street food served on the “Mamak Stalls” in the cites & The Legendary Malaysian villages in Malaysia. Rot Canai is served with “Beef Rendang” £10.50 curry, stufed or as a sweet dish. Braised beef cooked with lemongrass, galangal, toasted grated coconut, coconut milk & turmeric leaves Flufy Malaysian fat breads pan-fried & served with a tradi- tonal curry Curry Chicken £9.50 “Ayam Goreng Rempah” Fried Spiced Chicken £9.50 Curry Lamb £10.50 Fried chicken marinated in aromatc home blend spices paste Curry Seabass £9.50 (Vegetarian) Dhal Curry £6.50 LOCAL MALAYSIAN RICE & NOODLES “Nasi Lemak” Fragrant Coconut Rice £13.50 SIDE DISHES Steamed coconut rice served with aromatc fried chicken OR our succulent Legendary beef rendang, roasted peanuts, cu- cumber, anchovies, hard boiled egg & onion sambal paste Rot Canai 1pc £1.80 “Nasi Goreng Sambal” Steamed Coconut Rice £3.00 Spicy Fried Rice £13.50 Steamed White Rice £2.20 Str fried rice with sambal paste, egg, long beans, bird eye chilli, prawns, squid & chicken satay Vegetable Dumplings x 4 £6 “Mee Goreng Mamak” Chicken Dumplings x 4 £6 Spicy Fried Egg Noodles £12.50 Vegetable Spring Rolls £6 Str fried egg noodles with sambal paste, tomato, bean curd, bean sprouts, fsh cake, squid & prawns Please don’t hesitate to ask our team if you have any “Char Kuey Teow” dietary requirements.
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Dpg Menu Pkp
MENU PKP 2 . 0 MASA : 11.OO am - 7.30 pm Jalan Baru Penanti Bandar Perda Permatang Pasir Guar Perahu Kubang Semang Permatang Pauh Tanah Liat Mengkuang Seberang Jaya 0 1 9 - 4 5 6 1 6 1 8 0 1 9 - 4 7 7 1 6 1 8 0 1 4 - 5 1 9 1 6 1 8 De Pauh Garden Restaurant Oficial Set Claypot Set Ayam Goreng RM 12.90 Set Ayam Goreng Kampung RM 13.90 Set Bawal Goreng RM 12.90 Set Keli Goreng RM 12.90 Set Kari Bawal RM 12.90 Set Kari Pari RM 12.90 Set Asam Pedas Pari RM 12.90 Set Asam Pindang Tongkol RM 11.90 Set Singgang RM 11.90 Set Ayam Penyet RM 14.90 Set Kari Kepala Ikan Set Claypot A Set Claypot B (1-2 pax) (3-4 pax) RM 75.00 RM 135.00 Nasi Putih Kari Kepala Ikan Ayam Goreng Sambal Sotong Sayur Kailan / Kangkung Telur Masin & Telur Dadar Sambal Belacan & Ulaman Jus Epal / Tembikai / Oren Set Thai Set Thai A Masakan Ikan Siakap / Jenahak (1-2 pax) RM 75.00 Pilihan Tomyam Pilihan Sayur Telur Dadar Set Thai B Nasi Putih (3-4 pax) Jus Epal / Tembikai / Oren RM 135.00 ALA THAI Pilihan Ikan Siakap Masak Tiga Rasa RM 40.00 Masak Stim Limau RM 40.00 Jenahak Masak Tiga Rasa RM 50.00 Masak Stim Limau RM 50.00 Pilihan Sayur Kangkung Belacan RM 5.50 Kailan Ikan Masin RM 6.50 Telur (M) Telur Dadar RM 4.50 Aneka Mee Mee Goreng DPG RM 10.50 Kuey Teow Goreng DPG RM 10.50 Bihun Goreng DPG RM 10.50 Kuey Teow Kungfu RM 10.50 Mee Bandung RM 9.50 Bihun Sup RM 9.50 Tambahan Nasi Putih RM 2.00 Mee / Kuey Teow / Bihun RM 1.50 Nasi Goreng Nasi Goreng Cina RM 7.90 Nasi Goreng Ayam RM 9.90 Nasi Goreng Kampung RM 9.90 Nasi Goreng Ikan Masin RM 9.90 Nasi Goreng Belacan RM14.50
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Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
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A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
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Synthesis of Activated Carbon from Waste Raw Material Using “Buluh Lemang‟‟, Schizostschyum Brachycladum
SYNTHESIS OF ACTIVATED CARBON FROM WASTE RAW MATERIAL USING “BULUH LEMANG‟‟, SCHIZOSTSCHYUM BRACHYCLADUM. SHAFARUL BIN MUSTAFA UNIVERSITI TEKNIKAL MALAYSIA MELAKA SUPERVISOR DECLARATION “I hereby declare that I have read this thesis and in my opinion this report is sufficient in terms of scope and quality for the award of the degree of Bachelor of Mechanical Engineering (Structure and Materials)” Signature : ................................... Supervisor I : En. Imran Syakir bin Mohamad Date : ................................... Signature : ................................... Supervisor II : En. Hairul bin Bakri Date : ................................... ii SYNTHESIS OF ACTIVATED CARBON FROM WASTE RAW MATERIAL USING “BULUH LEMANG’’, SCHIZOSTSCHYUM BRACHYCLADUM. SHAFARUL BIN MUSTAFA This Report Is Submitted In Partial Fulfillment of Requirements For The Bachelor of Mechanical Engineering (Structure and Materials) with Honours. Faculty of Mechanical Engineering Universiti Teknikal Malaysia Melaka MAY 2011 iii DECLARATION “I hereby declare that the work in this report is my own except for summaries and quotations which have been duly acknowledged.” Signature : …………………………………… Name of Candidate : SHAFARUL BIN MUSTAFA Date : iv For my beloved mother, dearest family members and next of kin, lecturers and friends. v ACKNOWLEGMENT AssalamualaikumWarrahmatullah . First and foremost, I am grateful to Allah SWT for the strength and good health that allow me to complete this final year project. My special gratitude goes to my supervisor Mr. Imran Syakir Bin Mohamad, lecturer Thermal Fluid Department of the University of Technical Malaysia Melaka (UTeM) for his encouragement and guidance throughout this project. Thanks also to Miss Sian Meng, the research assistance of the Faculty of Manufacturing Engineering (UTeM), Mr. Rostam bin Omar, the science officer at COMBICAT, University Malaya (UM) for their continuous help during this project and Dr .
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Carbohydrate Counting List
Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
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International Culinary Influence on Street Food: an Observatory Study
Journal of Sustainable Tourism and Entrepreneurship (JoSTE) ISSN: 2714-6480, Vol 1, No 3, 2020, 179-193 https://doi.org/10.35912/joste.v1i3.304 International culinary influence on street food: an observatory study Siti Nurhayati Khairatun Department of Food Service & Management, Faculty of Food Science & Technology, Universiti Putra Malaysia [email protected]* Abstract Purpose: This paper presents a street food profiling of one of the most popular tourist attractions in Melaka, Jonker Street. The main objective of this study is to develop a street food profile of Jonker Street in determining whether local or international culinary influence represents the food sold there. Research methodology: An on-site observation was conducted to investigate the types of food sold and the range of prices offered. A descriptive analysis was completed to characterize street food. Results: The findings indicated that most of the food sold here represents international and trendy flavor rather than local. Limitations: This study was self-funded and conducted on the Article History Jonker Street location only. Due to that, no generalization can be Received on 9 November 2020 derived from the data. Revised on 2 December 2020 Contribution: This study also provides a baseline reference for Accepted on 3 December 2020 the tourism players in outlining strategies toward sustainable tourism relating to local culinary offerings. Keywords: Culinary tourism, Street food, Observatory study How to cite: Khairatun, S. N. (2020). International culinary influence on street food: an observatory study. Journal of Sustainable Tourism and Entrepreneurship, 1(3), 179-193. 1. Introduction Around the globe, local street food areas are some of the most visited attractions by tourists.
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Lemang (Rice Bamboo) As a Representative of Typical Malay Food in Indonesia
J Ethn Foods 4 (2017) 3e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Review article Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia * Bertha Araminta Wahyudi , Felicia Agnes Octavia, Marissa Hadipraja, Sabrina Isnaeniah, Vicky Viriani Nutrition and Food Technology Study Program, Faculty of Life Science, Surya University, Tangerang, Banten, Indonesia article info abstract Article history: Traditional food as foods typical of the region is one of the cultural elements in various regions of Received 5 December 2016 Indonesia. The food is very closely related to customs, indicating that it is very characteristic of each Accepted 23 February 2017 region and ethnicity. Indonesia consists of various ethnic groups. Ethnic Malay is one of the dominant Available online 1 March 2017 tribe in Indonesia. Malay is spread throughout Indonesia, especially in Sumatra and Borneo. Malay has inﬂuenced Indonesia's culture in terms of food. Lemang is a traditional Malay delicacy, which has become Keywords: a part of Indonesia's culture. Several regions in Indonesia use lemang for traditional ceremonies, such as culture Bengkulu, Jambi, West Sumatra, North Sumatra, and South Borneo. Each region has a different variation, Indonesia lemang function, and manner of presentation of lemang but same method of cooking. Local residents use the ﬁ Malay food traditional method to cook lemang using open re. This method has been passed down from ancestors and has a social value. Cooking lemang by the traditional method involves family members and neighbors so that it can improve kinship. By using the traditional method, local residents can reduce the operational cost.
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Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur
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