DOCSLIB.ORG

The Bulldog Grand Cafe Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Bulldog Grand Cafe Menu THE BULLDOG GRAND CAFE MENU GRAND CAFE PUB GRUB SALADS 5IF#VMMEPH/BDIPT 5IF#VMMEPH$BFTBS4BMBE $PSOUPSUJMMBDIJQT TISFEEFEDIFFTF CFMMQFQQFS HSFFO $MBTTJD$BFTBSTBMBE SPNBJOFIFBSUT TIBWFEBTJBHP CBDPO POJPO BWPDBEPDSFBN UPNBUPFT TMJDFECMBDLPMJWFT DSJTQT DBQFSCMPTTPNT DSFBNZHBSMJDWJOBJHSFUUF HSJMMFECSFBE KBMBQFOPT TPVSDSeam & firFSPBTUFEUPNBUPTBMTB "EEPOT #MBDLFOFE5VOB4BMBE wfin tuna st 4QJDZCFFGH :FMMP FBLCMBDLFOFESBSF BSUJTBOHSFFOT TIBWFE (SJMMFEDIJDLFOH SFEPOJPO GSFTIDJMBOUSP BWPDBEP DIJMMJMJNFWJOBJHSFUUF 1VMMFEQPSL #VUDIFS#MPDL#FFG4BMBE %SZ3JCT (SJMMFETUSJQMPJO H BSUJTBOHSFFOT DBOEJFEQFDBO DIFSSZ -JHIUMZNBSJOBUFEQPSL UIZNF TBMUMFNPO UPNBUP DSBJTJOT HPBUDIFFTF SPBTUFETIBMMPUWJOBJHSFUUF #JUUFSCBMMFO (SBOE$BGF)PVTF4BMBE "GBWPVSJUFGSPN)PMMBOE5IJDLFOFECFFGSBHPVU "SUJTBOCBCZHSFFOT DIFSSZUPNBUPFT DVDVNCFS CSFBEFEBOEGSJFE IPVTFNBEF%VUDINVTUBSE TIBWFEDBSSPU SPBTUFEBMNPOET :PVSDIPJDFPG8IJUFCBMTBNJDWJOBJHSFUUF QFQQFSDPSO #SPPEKF,SPLFU SBODIPSDJUSVTWBOJMMBWJOBJHSFUUF #FFGDSPRVFUUFT HPVEB %VUDINVTUBSE "EEPOT $IJDLFO'JOHFST $IJDLFOCSFBTU MJHIUMZCBUUFSFEDIJDLFOUFOEFSTQMVNTBVDF 4BVUÏ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m%VUDI1PVUJOFn DPGGFFTIPQJO"NTUFSEBN BOEXJUIUIBUMBJEUIF CFODINBSLGPSUIFDPOUFNQPSBSZDPGGFFTIPQTXPSMEXJEF m5IF#JH%JSUZn 8IBUPODFCFHBOJOBDFMMBS IBTHSPXOJOUPBOJSPODMBE "MMPGPVSPUIFSBNB[JOHGSJFTJOPOFBXFTPNFEJSUZNFTT USBEFOBNFXJUIGJWFMPDBUJPOTBOEBIPUFMJO"NTUFSEBN NFSDIBOEJTJOHMJOF MPDBUJPOTJO$BOBEB #BMJ *UBMZ 4QBJO BOE"SVCB8JUINBOZNPSFUPDPNF #FXBSFPGUIF#VMMEPH THE BULLDOG GRAND CAFE MENU SANDWICHES Served with soup, salad or fries MAIN COURSE Available after 5pm 6QHSBEFZPVSTJEFUP$BFTBSTBMBEQPVUJOFZBNGSJFTtruffleGSJFT #FFG5FOEFSMPJO H]H 5IF#VMMEPH#VSHFS 1BOTFBSFE PWFOGJOJTIFE ZPVOHQPUBUPFT MPDBMWFHFUBCMFT 4JHOBUVSFCFFGQBUUZ TBVUÏFENVTISPPNT TNPLFEHPVEB :PVSDIPJDFPG1FQQFSDPSODSFBNTBVDF IFSCDPNQPVOE *OEP QFBOVU TBVDF MFUUVDF UPNBUP QJDLMF POJPO CVUUFSPSXJMENVTISPPNEFNJ TFTBNFTFFECVO #MBDLFOFE3JCTUFBL 5IF"NTUFSEBN#VSHFS HDBKVOSVCCFEQSJNFDVUSJCFZF ZPVOHQPUBUPFT 4JHOBUVSFCFFGQBUUZ MFUUVDF UPNBUP QJDLMF MPDBMWFHFUBCMFT:PVSDIPJDFPG1FQQFSDPSODSFBNTBVDF POJPO TFTBNFTFFECVO IFSCDPNQPVOECVUUFSPSXJMENVTISPPNEFNJ 5IF#VMMEPH$IJDLFO8SBQ (SJMMFE/:4USJQMPJO HDVU/:TUSJQMPJO ZPVOHQPUBUPFT MPDBMWFHFUBCMFT (SJMMFEDIJDLFO BSUJTBOHSFFOT DIFSSZUPNBUP HPBUDIFFTF :PVSDIPJDFPG1FQQFSDPSODSFBNTBVDF IFSC UPBTUFEBMNPOET DSBOCFSSZ DJUSVTWBOJMMBWJOBJHSFUUF DPNQPVOECVUUFSPSXJMENVTISPPNEFNJ .JMF)JHI$IJDLFO$MVC 0WFO3PBTUFE$IJDLFO4VQSFNF (SJMMFEDIJDLFOCSFBTU TJEFCBDPO BWPDBEPQVSÏ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essert UPBTUFEDJBCBUUBCVO 5JSBNJTV"-B3PNB 5IF#VMMEPH4UFBL4BOEXJDI .BTDBSQPOFDSFBN FTQSFTTP BNBSFUUP MBEZGJOHFST DPDPQPXEFS TIBWFEDIPDPMBUF P[/:TUSJQMPJO TBVUÏFENVTISPPNT CFFG HSBWZ DSJTQZ 8BSN"QQMF$SVNCMF*DF$SFBN TIBMMPUT HSJMMFEGPDBDDJB 'SFTIBQQMFT DJOOBNPOCVUUFS EFNFSBSBPBUDSVNCMF "EEPOT FBDI 7BOJMMB1BSGBJU )POFZHSBOPMB WBOJMMBZPHVSU GSFTICFSSJFTNJOU $IFEEBS 4NPLFEHPVEB %PVCMF$IPDPMBUF.PMUFO-BWB$BLF 4JEFCBDPO $BSBNFMSFEVDUJPO GSFTIXIJQQFEDSFBN 4BVUÏFENVTISPPNT "EE7BOJMMBJDFDSFBN 4BVUÏFEPOJPOT 7BOJMMB*DF$SFBN (MVUFOGSFFPQUJPOBWBJMBCMF 5XPTDPPQT DIPJDFPGDIPDPMBUFPSDBSBNFMTBVDF Z&ĝ ^88D!ĝ )>D>U)ľ>ĝlOQ)> ĝĝĝĝľäu®u®ĝu®®ĝuè *OEPOFTJBXBTB%VUDIDPMPOZGPSTFWFSBM *OEPOFTJBO4BUBZ QJFDFT IVOESFEZFBSTVOUJMJUTGPSNBMJOEFQFOEFODFJO (SJMMFECFFGDIJDLFOTLFXFSTNBSJOBUFEXJUILFUKBQNBOJT %VSJOHUIJTUJNFBMMUIFFYPUJDBOEFYDJUJOHGMBWPSTNBEF TXFFUTPZ HJOHFSHBSMJD TFSWFEXJUIXBSNOBBOCSFBE UIFJSXBZJOUP%VUDIDVJTJOFWJBUIF*OEPOFTJBOQFPQMF BOESPBTUFEQFBOVUTBVDF XIPDIPTFUPNPWFUPUIF/FUIFSMBOET*Oh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dd ons each #FFG4BMBE TXFFUDIJMMJSFEVDUJPO 5XPCFFGTBUBZT 5XPDIJDLFOTBUBZT &JHIUTautéed QSBXOT 1JTBOH(PSFOH *OEPOFTJBOGSJFECBOBOB MJHIUMZCBUUFSFETXFFUFOFE "MTPBWBJMBCMFXJUITUFBNFEXIJUFCBTNBUJSJDF UPBTUFEDPDPOVU DIPDPMBUFTZSVQ QBTUSZTVHBSGSFTI *OEPOFTJBO3FOEBOH 21 NJOU )PVTFNBEFDPDPOVUDVSSZ GSFTIMFNPOHSBTT MJNFMFBWFT "EE7BOJMMBJDFDSFBN UPBTUFETQJDFT LBGGJSMJNFCBTNBUJ :PVSDIPJDFPG#FFGDIJDLFOQSBXOTWFHFUBCMFT Add ons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lT 4NJSOPGG*DF 1JMTOFS .JLFl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
Load more

Recommended publications
  • Consumer Preferences for Indonesian Food
    Journal of Indonesian Economy and Business Volume 34, Number 3, 2019, 280 – 293 CONSUMER PREFERENCES FOR INDONESIAN FOOD Hani Ernawati1*, Dodik Prakoso Eko Hery Suwandojo2 1 Department, of Tourism Management, STIPRAM Tourism Institute, Yogyakarta, 55198, Indonesia. 2 Department of Food Management, STIPRAM Tourism Institute, Yogyakarta, 55198, Indonesia. ABSTRACT ARTICLE INFO Introduction/Main Objectives: Food industries have been growing fast Article history: in Indonesia for recent decade, so it is necessary for food companies to Received 17 December understand Indonesian consumer attitudes and examine how Indonesian 2019 consumption behavior may change in consuming food. Background Received in revised form Problems: The development of society, with the concept of 25 February 2020 modernization at this time, encourages the interest people have for Accepted 28 February 2020 consuming food from other countries, so that Indonesian food is increasingly being displaced in its own country. Novelty: The results of Keywords: this study provide a method for evaluating the combination of different consumer preferences, attributes for food combinations, which can be used as a reference for food, conjoint analysis selling food. Research Methods: This research used a conjoint analysis to explore consumers’ preferences for different cuisines, especially Indonesian cuisine. Finding/Results: Compared with previous studies, JEL Code: the origin of food is an important food attribute, whilst “western food” is - the preferred type of food. Conclusion: Western food being the most preferred type of food, followed by Indonesian food, a crispy and salty taste, fresh food is preferred, as is food at a cheap price. Price was the most important attribute. * Corresponding Author at Department of Tourism Management , STIPRAM Tourism Institute, Jalan Jend.
    [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]
  • Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
    Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
    [Show full text]
  • Vegetarian Delights [For Jakarta Java Kini May 2014 Edition]
    Vegetarian Delights [for Jakarta Java Kini May 2014 edition] Few know that Indonesia is actually a vegetarian haven. Read on to find out more about the nation’s tastiest and healthiest delicacies. I have never understood those who did not like eating vegetables. When I was just a kid, I would be very confused whenever I watched adults encourage children on American TV shows to eat their veggies. I am not a vegetarian, but I have always loved eating my vegetables; they were always cooked so deliciously! It was not until I lived in the States, where my dose of vegetables could only come from bland boiled vegetables or raw leafy salads, that I understood why children would not prefer to eat healthily. Although with time I eventually adjusted to eating a healthy yet zesty salad, I would still take my tasty terong balado any day. Thus, I have listed a few of my favorite Indonesian vegetarian dishes. Vegetarians, I hope my choices do not disappoint! Let us begin with a local favorite – gado gado, an Indonesian salad of boiled vegetables and eggs topped with a tasty nut sauce. What makes gado gado different from Western style salads, however, is that there is more sauce than vegetable, meaning that each vegetable would be well coated with the nutty topping. Vegetables may include string beans, tempeh, potatoes, corn and cabbage. Gado gado is definitely worth a try, as it is practically an Indonesian staple. It is a dish that you can find in almost any vendor, whether that be a fancy restaurant or a hawker stall on the side of the road.
    [Show full text]
  • Philosophical Meanings of Traditional Cuisine Rendang Minangkabau As a Cultural Heritage of Indonesia
    The 3rd Annual International Conference on Language and Literature, 4-5 November 2020, Faculty of Literature, Universitas Islam Sumatera Utara (UISU), Medan, Indonesia PHILOSOPHICAL MEANINGS OF TRADITIONAL CUISINE RENDANG MINANGKABAU AS A CULTURAL HERITAGE OF INDONESIA Nita Novianda Tanjung, M. Manugeren, Purwarno Purwarno Master’s Program, Faculty of Literature, Universitas Islam Sumatera Utara, Medan, Indonesia E-mail: [email protected] Abstract This research is related to the philosophical meanings of traditional cuisine Rendang Minangkabau as a cultural heritage of Indonesia. The research is conducted by means qualitative descriptive. The theory used is taken from the philosophy. Philosophy is the mother of all the sciences that have material objects and formal objects, objects the material is the mind while the object formal philosophy of science is truth, goodness and beauty in a manner dialogue. (Syafiie, 2010). This study explained the meanings of the philosophy in Rendang Minangkabau cuisine. Rendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders. The results show there are four meanings in each of the ingredients Rendang Minangkabau: Meat (dagiang) symbolizes Niniak Mamak (paman) and Bundo Kanduang (ibu) refers to the traditional clan leaders (respect for the parents). The coconut milk (karambia) symbolizes the Cadiak Pandai refers to the intellectuals (learning). The chilli (lado) symbolizes Alim Ulama refers to the religious leaders (uplifting Islamic laws). The spice mixture (pemasak) symbolizes the rest of Minangkabau society refers to the each individual (unity). This philosophy was indeed made to maintain the integrity of the Minang community in West Sumatra and also as a cultural heritage of Indonesia.
    [Show full text]
  • Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
    Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled.
    [Show full text]
  • Title: Indonesian Cuisine Recognized at World Street Food Congress 2017
    Title: Indonesian cuisine recognized at World Street Food Congress 2017 Date of publication: June 5 2017 Author: Name of publication: http://www.thejakartapost.com/travel/2017/06/05/indonesian-cuisine- recognized-at-world-street-food-congress-2017.html The Tourism Ministry’s Culinary and Shopping Tourism Acceleration Team recently travelled to Manila in the Philippines from June 1 to 4 to attend the World Street Food Congress 2017. “Indonesian dishes are being recognized by world-class culinary figures [at the event] due to their high quality and unique character,” said the team's head, Vita Datau Messakh at the congress. One of the speakers at the event, American chef and TV personality Anthony Bourdain, reportedly praised the different kinds of Indonesian cuisine that have influenced the culinary palate of neighboring Southeast Asian countries. KF Seetoh, founder of Makansutra and initiator of World Street Food Congress 2017, advised Indonesia to quickly register rendang (beef simmered in coconut milk and spices) as Indonesian cultural heritage to UNESCO. In another session, young Singaporean chef Malcom Lee who owns Candlenut restaurant mentioned a fan-favorite recipe of his that uses keluak (black nut) from Indonesia. “Lee also spoke about the time he explored Jakarta and fell in love with sate ayam [chicken satay] Madura served by a street vendor. That satay became his inspiration for creating the menu at his restaurant, which has earned a Michelin star,” said Vita. Meanwhile, Peter Lloyd of UK-based Sticky Mango Restaurant spoke of a dessert served at his establishment that uses kecap manis (sweet soy sauce) from Indonesia.
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]
  • (HEALTHY BREAKFAST) Freshly Squeezed Seasonal Juice
    BREAKFAST MENU 6:30 AM to 10:30 AM Freshly squeezed seasonal juice 375 Ask your server for seasonal juice of the day Selection of smoothies & lassi 350 Ask your server for the smoothie or lassi of the day Seasonal fresh fruit platter 415 Slices of seasonal fruits, fresh mint & lemon Cereals 355 Corn flakes, chocos, wheat flakes, muesli Served with hot or cold full cream/ low fat/ skimmed/ soya milk STAY FIT (HEALTHY BREAKFAST) House made crumbled granola inspired by local ingredients (N)(G) 455 Fresh fruit, multi flora honey, low fat milk or yogurt Old fashioned oatmeal porridge (G) 375 Topped with preserved fruits & crunchy granola Home grown sprout salad 355 Lemon olive oil dressing, organic cress, crunchy vegetables Healthy omelet 455 Signature three egg white omelet filled with spinach & slow roasted tomatoes Pesarattu 455 Lentil & rice pancakes, variation of chutneys BREAKFAST Fit for you (G)(D) 600 Choice of oat meal/ crumbled granola/ Bircher muesli All bran with skimmed or low fat milk. Multigrain toast/ multi-fiber muffin Freshly squeezed juice/ fruit platter Includes tea or coffee InterContinental breakfast (G)(D)(P) 725 Fresh fruit platter Choice of three eggs cooked your way Scrambled/ boiled/ fried/ poached/ three egg omelet/ benedict With crisp hash brown, pork or chicken sausage, bacon & toast Tea or coffee and freshly squeezed juice Non-Vegetarian( ), Vegetarian( ), Pork(P), Gluten(G), Dairy(D), Alcohol(A), Nuts(N) All the rates are in Indian rupees / Govt Taxes and 5% Service Charge as applicable. Should you have any
    [Show full text]
  • Indonesian Rice Table Near Me
    Indonesian Rice Table Near Me Ultraism Ehud sometimes stets any cytisus composts hastily. Tyrus remains set-aside after Derby change-overs imperialistically or discomfits any monochasium. Immanuel often swive fluidly when unstressed Alberto broadcast seemingly and unbuild her conscientiousness. Indonesian food experiences of the correction as rice table is the Photo by In Pictures Ltd. Thanks for rice table behind the indonesian rice table near me and traveler who specialised in near future? To lunar the force some carbs, you find the haggis with mashed potatoes and turnip. Dutch Gouda is reading level. Their fried chicken satay and pray to try more than public buses, indonesian rice table near me it all the near you very much for! One station the waiters decided it was acceptable to float me in with feel good trolley for the cabin behind me. Soto betawi dish ingredients for their fix of community, indonesian rice table near me logged in bangkok for the most tender and places. But I was many places sell it already. One variation even paired it disabled a balsamic glaze. Yes we were well known to take that are amongst a broad collection of colonialism in east indies company along orchard road tests of indonesian rice table near me and. Even inside I am take a native Jakartan and have been living large for about yard and moving half decade now, I still feel calm strong connection with Indonesia, especially feel the Indonesian food culture. The rice and a great time and crispy duck egg noodles, me hungry after trying indonesian rice table near me, you should went above.
    [Show full text]
  • Culture and Customs of Indonesia
    Culture and Customs of Indonesia Jill Forshee Greenwood Press CULTURE AND CUSTOMS OF INDONESIA Indonesia. Cartography by Bookcomp, Inc. Culture and Customs of Indonesia 4 JILL FORSHEE Culture and Customs of Asia Hanchao Lu, Series Editor GREENWOOD PRESS Westport, Connecticut • London To the memory of my mother, Erma McMurter Forshee Library of Congress Cataloging-in-Publication Data Forshee, Jill. Culture and customs of Indonesia / Jill Forshee. p. cm.—(Culture and customs of Asia, ISSN 1097–0738) Includes bibliographical references and index. ISBN 0–313–33339–4 (alk. paper) 1. Indonesia—Civilization. 2. Indonesia—Social life and customs. I. Title. DS625.F64 2006 959.8—dc22 2006022942 British Library Cataloguing in Publication Data is available. Copyright © 2006 by Jill Forshee All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2006022942 ISBN: 0–313–33339–4 ISSN: 1097–0738 First published in 2006 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10 9 8 7 6 5 4 3 2 1 Every reasonable effort has been made to trace the owners of copyright materials in this book, but in some instances this has proven impossible. The author(s) [editor(s)] and publisher will be glad to receive information leading to a more complete acknowledgments in subsequent printings of the book and in the meantime extend their apologies for any omissions.
    [Show full text]
  • Recipes, Cuisine and Customs of Indonesia September 2012
    Recipes, Cuisine and Customs of Indonesia September 2012 Indonesian Cuisine Indonesia consists of some 13,000 islands, which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chili. In most of the islands, the staple food is rice. The rice harvest is associated with important rituals: the Javanese, for example, traditionally revere the rice goddess, whose image, fashioned out of rice straw, is carefully placed to protect the harvest from damage. The main meal in Indonesia is usually served at midday; food which was cooked in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several sambal (spice relishes that are mixed with the food).
    [Show full text]