DOCSLIB.ORG

Lunch Box Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch Box Menu SIDE A’LA DESSERTS ORDER CARTE RM 2.50 RM 5.00 Bubur Kacang Hijau 1. Telur Masin $0.80 1. Kuey Teow Goreng Petai Bubur Pulut Hitam 2. Telur M. Kerbau $0.80 2. Penang Char Kuey Teow 3. Telur Dadar $1.00 3. Mee Goreng Mamak Pengat Pisang 4. Nasi Putih Tambah $1.20 4. Singapore Fried Mee Hoon 5. Tempe G. Ikan Bilis $2.00 5. Siam Fried Mee Hoon Bubur Gandum 6. Ikan Kering Cili Api $1.50 6. Nasi Goreng Tomyam 7. Sambal Jawa $2.00 7. Nasi Goreng Phuket Bubur Jagung 8. Tempe Goreng $1.50 8. Nasi Goreng Cina 9. Ikan Masin $1.50 9. Nasi Goreng Kampung Tempahan minima adalah 5 pax sejenis. 10. Ayam G.Berempah $4.00 10. Nasi goring Belacan 11. Nasi Goreng Ikan Masin 12. Nasi Goreng Ayam 13. Claypot Chicken Rice SET SPECIAL PENGHANTARAN NASI BUNGKUS RM 6.50 (11am—1pm) MENU LAUK NASI BRIYANI MENU MAY PENGHANTARAN LAUK BUNGKUS Kurma Ayam (3 May — 28 May 2010) Dari RM 3.50 Acar Set Makan Tengahari AYAM IKAN Dalcha Resipi Tradisi Ayam Percik Ikan Panggang Papadom RM 5.00 Ayam G. Berempah Ikan Sumbat Pilihan Ikan Kembung, Ikan Ayam Panggang Siam Cencaru atau Ikan Keli • NASI TOMATO Bersih 1/4 Ayam : RM3.50 RENDANG • Halal 1/2 Ayam : RM7.00 Ayam Masak Merah 1 Ekor : RM 14.00 Rendang Tok • Tempahan Minima 3 pax (Shah Alam shj) Acar • Rendang Minangkabao Tiada Traffic Jam • Penghantaran Percuma* (Shah Alam shj) • Tidak Perlu Cemas Rendang Padang Dalcha • Tidak Perlu Beratur Pilihan Rendang Ayam atau • Dibungkus Kotak Microwave • Tidak Perlu Parking Rendang Daging Papadom • Jimat Masa/Tenaga • Lauk Berbuka dgn Sila buat pesanan 1 hari sebelum penghantaran. Keluarga NASI NENAS Tempahan mingguan/bulanan diterima. Jika tempahan tiduk mematuhi min- Harga lauk mengikut harga pasaran dan dikira mengikut berat. Tempahan ima, caj penghantaran sebanyak RM3 akan dikenakan di dalam kawasan Shah minima adalah lauk untuk 10 pax. Ayam Kapitan Alam dan RM10 diluar kawasan Shah Alam. Dalcha Papadom Chef Shyful Daniel Athirah Tan We cater to luncheons, meetings, house & office atau parties, get-togethers, birthdays and children’s parties. 013 - 6060063 016- 6005008 We provide hassle free, wholesome & home cooked Terhad kepada pesanan minima meals . You can even customize your own menu or untuk 5 pax. give us a budget and we’ll work around it. *Penghantaran terhad dalam kawasan Shah Alam sahaja. Kos perjalanan melalui tol ditanggung pelanggan. Sebarang perubahan pada tempahan harus dimaklumkan 1 hari sebelum penghantaran. Semua urusan didalam tunai. Harga dan stok lauk adalah tertakluk kepada harga semasa pasaran. Sebarang pertanyaan sila dail nombor di atas atau 016-6005008 atau email ke [email protected]. MINGGU MINGGU 3/5—7/5 ISNIN 3/5 SELASA 4/5 ISNIN 17/5 17/5—21/5 SELASA 18/5 1 Nasi Putih Nasi Putih Nasi Putih 3 Nasi Putih Cencaru Belah Belakang Kari Ayam Ayam Sambal Siam Ayam Msk Lemak C.Api atau atau atau atau Daging Grg Kunyit Daging Salai A.Asam Ikan Msk Lemak Kuning Daging Masak Hitam & & & & Pucuk Paku Msk Lemak Sup Pucuk Manis Terung Goreng Berlada Pucuk Ubi Msk Lemak JUMAAT 7/5 RABU 5/5 KHAMIS 6/5 RABU 19/5 KHAMIS 20/5 JUMAAT 21/5 Nasi Putih Nasi Putih Nasi Putih Nasi Putih Nasi Putih Nasi Putih Daging Masaala Ayam Msk Tomyam Ayam Kung Po Daging Salai Selasih Stir Fry Beef with Leek Udang Msk Tomato atau atau atau atau atau atau Rendang Ayam Sambal Ikan Udang Msk Lmk C.Api Green Curry Chicken Sweet & Sour Fish Keema Kambing & & & & & & Sayur Kobis Kacang Pjg Padprik Tauge Goreng Sayur Kobis Sup Campur Cina Tauge Lemak Putih MINGGU MINGGU 10/5—14/5 24/5-28/5 ISNIN 24/5 SELASA 25/5 SELASA 11/5 ISNIN 10/5 2 4 Nasi Putih Nasi Putih Nasi Putih Nasi Putih Ikan Bakar A.Asam Kari Ikan Kembong Asam Pedas Ayam Masak Tomato atau atau atau atau Kurma Ayam Kuzi Ayam Daging Masam Manis Rendang Daging Padang & & & & Tauge Goreng Sayur Kobis Sayur Lodeh Sayur Campur RABU 26/5 KHAMIS 27/5 JUMAAT 28/5 RABU 12/5 KHAMIS 13/5 JUMAAT 14/5 Nasi Putih Nasi Putih Nasi Putih Nasi Putih Nasi Putih Nasi Putih Chicken Kapitan Ayam Kicap Cendawan Daging Gulai Kawah Ayam Padprik Ginger Beef Opor Ayam atau Cina atau atau atau atau Daging Masak Kicap atau Rendang Ayam Tok Dag Salai Tumis Hijau Ayam Masak Merah Daging Goreng L.Hitam & Kembung Taucu & & & & Sup Sayur Tomyam & Acar Kangkung Belacan Sup Bayam Kacang Botol Goreng Kobis Bunga .
Load more

Recommended publications
  • 2020-Ds-Menukaart-Juli-Engels.Pdf
    AS A STARTER soto ayam 6,75 a lovely javanese chicken soup, so-oen, bean sprout, tomato and egg pangsit goreng ~ 5 pieces 6,25 fried dumpling, beef, shrimp and a tomato ginger dip lumpia semarang ~ 2 pieces 6,75 a mini egg roll with beef, shrimps, leak and bambu lumpia sayuran ~ 2 pieces 6,75 a vegetarian mini egg roll with tahu, bambu, leak, carrot, beans perkedel jagung ~ 3 pieces 7,25 corn fritters, with sweet & sour chili dip RIJSTTAFELS Rijsttafel Dewi Sri ~ 32,50 p.p. This festive rijsttafel comes in little ... Enjoy all the flavours of Java and Sumatra and imagine that your in Indonesia, just for a little while. ... Selamat makan! rendang padang spicy sumatran beef stew, coconut ayam rujak chicken, turmeric sauce, laos, terasi babi kecap pork stew, 5 spices, sweet soy sauce ayam goreng bumbu kuning crispy fried chicken drumstick that everybody loves sate ayam or sate babi ~ 2 skewers chicken or pork skewers with peanut sauce telor belado a hard boiled egg with a spicy belado sauce sayur lodeh mixed vegetables, light coconut sauce sambal goreng buncis green beans, bambu, spicy coconut sauce gado gado a lovely vegetable salad with peanut dressing tempe terik crispy fried tempe, asam, javanese palm sugar nasi putih en nasi kuning your choice of jasmin rice and coconut turmeric rice acar serundeng sweet & sour salad roasted coconut, peanuts RIJSTTAFELS Rijsttafel Sayuran ~ 32,50 p.p. This festive rijsttafel comes in little ... Enjoy all the flavours of Java and Sumatra and imagine that your in Indonesia, just for a little while.
    [Show full text]
  • 05-Status Kontaminan-Christina-Edit.Pmd
    Pengembangan Inovasi Pertanian 3(3), 2010: 227-237 STATUS KONTAMINAN PADA SAYURAN DAN UPAYA PENGENDALIANNYA DI INDONESIA1) Christina Winarti dan Miskiyah Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jalan Tentara Pelajar No. 12 Bogor 16114 Telp. (0251) 8321762, 8350920, Faks. (0251) 8321762 e-mail: [email protected] PENDAHULUAN April 2005 terjadi 39 kasus penolakan produk makanan asal Indonesia oleh FAO Sayuran merupakan salah satu komoditas karena mengandung berbagai bahan ber- hortikultura yang banyak mengandung bahaya yang dilarang dipergunakan. Ka- vitamin dan mineral, serta berpotensi sus tersebut meningkat dibandingkan de- sebagai sumber pendapatan petani dan ngan bulan Januari 2005 dengan 15 produk devisa negara. Konsumsi sayuran dari yang ditolak, Februari 2005 sebanyak 29 tahun ke tahun cenderung meningkat produk, dan Maret 2005 meningkat menjadi sampai 26%. Hal tersebut antara lain terkait 31 produk (Media Indonesia 2005). Kasus dengan makin meningkatnya kepedulian penolakan produk pangan dari Indonesia konsumen terhadap mutu produk dan ke- terutama (80%) karena kotor, dan persen- sehatan tubuh. tase tersebut relatif tetap dari tahun ke ta- Sampai saat ini, aspek mutu dan ke- hun. Kasus penolakan terhadap sayuran amanan pangan masih menjadi salah satu dari Indonesia oleh beberapa negara me- masalah utama dalam produksi dan pe- nunjukkan bahwa penanganan keamanan masaran sayuran. Mutu sayuran yang ti- pangan di Indonesia masih belum optimal. dak konsisten dengan tingkat kontaminan Minimnya penerapan
    [Show full text]
  • Hak Cipta © 2015 BB-Pascapanen Kampus Penelitian Pertanian
    | Jurnal Penelitian Pascapanen Pertanian | Volume 12 No.1 Juni 2015 : 20 - 26 TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN Ali Asgar1, Darkam Musaddad1, Dondy A Setyabudi2, dan Zahirotul H Hassan2 1%DODL3HQHOLWLDQ7DQDPDQ6D\XUDQ -O7DQJNXEDQ3HUDKX1R%DQGXQJ-DZD%DUDW 2%DODL%HVDU3HQHOLWLDQGDQ3HQJHPEDQJDQ3DVFDSDQHQ3HUWDQLDQ -O7HQWDUD3HODMDU1R.DPSXV3HQHOLWLDQ3HUWDQLDQ&LPDQJJX%RJRU,QGRQHVLD Email: [email protected] (Diterima 01-11-2014; Disetujui 20-04-2015) ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan dan konsentrasi ozon terhadap karakteristik kesegaran cabai merah varietas Kencana. Penelitian dilakukan dari Oktober-Desember 2013 di Balai Penelitian Tanaman Sayuran, Lembang. Cabai Kencana diperoleh dari Tasikmalaya, Jawa Barat pada tingkat ketuaan panen merah penuh. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok pola split plot dengan ulangan sebanyak 4 kali. Sebagai main plot yaitu suhu terdiri atas: 1) 10 °C dan 2) suhu kamar. Sebagai sub plot; konsentrasi ozon terdiri atas: 1) kontrol tanpa perendaman, 2) kontrol dengan perendaman (0 ppm), 3) 0,5 ppm dan 4) 1 ppm. Hasil penelitian menunjukkan selama penyimpanan 14 hari, warna, kesegaran, dan kenampakan cabai merah varietas Kencana dengan perlakuan suhu penyimpanan 10 °C dan konsentrasi ozon 1 ppm merupakan perlakuan terbaik baik warna, kesegaran, maupun penampakan, dan disukai panelis. Kata kunci: Ozonisasi, karakeristik, cabai merah, penyimpanan. ABSTRACT Ali Asgar, Darkam Musaddad, Dondy A Setyabudi, and Zahirotul Hikmah H. 2015. Ozonation to technology maintain the freshness of chili cultivar Kencana during storage. Hak cipta © 2015 BB-Pascapanen The study aimed to determine the effect of storage temperature and ozone concentration on the characteristics of the varieties of red chillies freshness Kencana. The study was conducted from October-December 2013 at the Vegetable Crops Research Institute, Lembang.
    [Show full text]
  • REVISI PRODUCT CATALOGUE.Cdr
    PRODUCT CATALOGUE The Secret Ingredients to Home-Taste Recipes Indonesian Authentic Traditional Recipe The Story of Authentic Taste Our History From a small and humble home kitchen in Jakarta, our founder started out in 1990 out of her love for cooking. A great home cook, she has several favorite signature dishes beloved by family mem- bers, including close relatives and friends. Her secret lies in one key ingredient : different sauce base that brightens up every dish. Our 1st product ‘Sambal’ aka Chilli Relish was created to allow all families to recreate the authentic flavours that remind you of home. Made of local spices with intense taste, Cap Ibu is the pioneer brand to sell Sambal Terasi in jars as an export commodity. Next is ‘Bumbu Masak’ or Instant Seasoning, a diverse range of different condiments to allow even Y more culinary explorations in home kitchens everywhere. Our products now come in various sizes, all packed with the highest care in quality, hygiene and convenience. Over the years, Cap Ibu continues to thrive with different flavors over 70 types of Sambal and OR Bumbu Masak. To spread the joy of delicious local Nusantara taste, Cap Ibu is also exported to many countries, including The United States of America, Canada, Australia, New Zealand, Hong Kong, Western Europe, and Southeast Asia. Quality Assurance All Cap Ibu products are made with quality & hygiene as we are committed to : · Products with fresh and natural ingredients, all carefully selected to fulfill export standard. · Cleanliness, health and halal-quality products for customer satisfaction · Constant research and Improvement in variety, packaging and all aspects.
    [Show full text]
  • Nasi Bungkus Menu November
    PENGHANTARAN NASI BUNGKUS (11am—1pm) MENU NOVEMBER (2 November —27 November 2009) Set Makan Tengahari Resipi Tradisi RM 4.50 Bersih Halal Tiada Tempahan Minima (Shah Alam shj) Penghantaran Percuma* (Shah Alam shj) Dibungkus Kotak Microwave Sila buat pesanan 1 hari sebelum penghantaran. Tempahan minggusn/bulanan diterima. Sila telefon dan berikan Nama, Nama Syarikat & No Telefon Handphone sebelum membuat pesanan atau SMS dan taip (nama)_(nama syarikat)_(alamat)_(kuantiti)_(pesanan) hantar ke: Chef Shyful Daniel Athirah Tan atau 013 - 6060063 016- 6005008 *Penghantaran terhad dalam kawasan Shah Alam sahaja. Kos perjalanan melalui tol ditanggung pelanggan. Sebarang perubahan pada tempahan harus dimaklumkan 1 hari sebelum penghantaran. Semua urusan didalam tunai. Harga dan stok lauk adalah tertakluk kepada harga semasa pasaran. Sebarang pertanyaan sila dail nombor di atas atau 016-6005008 atau email ke [email protected]. MINGGU 2/11—6/11 ISNIN 2/11 SELASA 3/11 Nasi Putih Nasi Putih 1 Cencaru Belah Belakang Kari Ayam atau atau Daging Grg Kunyit Daging Salai A.Asam & & Pucuk Paku Msk Lemak Sup Pucuk Manis RABU 4/11 KHAMIS 5/11 JUMAAT 6/11 Nasi Putih Nasi Putih Nasi Putih Ayam Msk Tomyam Ayam Kung Po Daging Masaala atau atau atau Sambal Ikan Udang Msk Lmk C.Api Rendang Ayam & & & Kacang Pjg Padprik Tauge Goreng Sayur Kobis MINGGU 9/11—13/11 ISNIN 9/11 SELASA 10/11 2 Nasi Putih Nasi Putih Kembong Asam Pedas Ayam Masak Tomato atau atau Daging Masam Manis Rendang Daging Padang & & Sayur Lodeh Sayur Campur RABU 11/11 KHAMIS 12/11 JUMAAT
    [Show full text]
  • Ibu Djoko Catering Food Stall Menu 2018
    IBU DJOKO CATERING FOOD STALL MENU 2018 No. Menu No. Menu 1 Aneka Bubur Jawa 31 Nasi Kebuli 2 Aneka Juice 32 Nasi Begana 3 Aneka Salad 33 Nasi Liwet 4 Aneka Tempura 34 Nasi Pecel Madiun 5 Bajigur / Wedang Jahe 35 Nasi Pindang Kudus 6 Bakso Tahu / Tekwan 36 Nasi Rawon (Sederhana) 7 Bakwan Malang / Soto Mie 37 Nasi Rawon Komplit + Bkwn Jagung 8 Bubur Ayam 38 Nasi Ulam Bali / Nasi Timbel 9 Chicken Katsu 39 Pastel Udang / Rissoles Cordon Bleu 10 Chicken Cordon Bleu 40 Peking / Roast Duck 11 Coto Makassar 41 Rib Steak 12 Coffee / Tea Break 42 Roast Beef 13 D'Crepes / Waffle 43 Roti Jala Kare Ayam Poffertjes / Pancake 44 Roti Jala Kare Kambing 14 Dessert 45 Salad Solo 15 Dimsum 46 Salmon Steak 16 Empal Cirebon / Nasi Tongseng 47 Sate Ayam + lontong 17 Empek - Empek Palembang 48 Sate Padang + Ketupat 18 Es Puter / Es Doger / Es Cincau 49 Steamboat Soup Es Teler / Es Selasih / Es Diva 50 Siomay Bandung 19 Gindara / Dori Steak 51 Soto Ayam / Bangkong / Kudus 20 Gudeg Komplit 52 Soto Ayam Bangkong Komplit 21 Ice Cream (min. 200 cup) 53 Soto Betawi / Soto Tengkleng 22 Kambing Guling + Lontong 54 Soto Tangkar / Sulung / Sokaraja 23 Laksa Ayam 55 Soto Bandung 24 Lidah Saus Keju 56 Soup Buntut 25 Lontong sayur 57 Soup Kimlo / Juanlo / Asparagus 26 Lumpia Semarang 58 Syawurma Kabab 27 Macaronie / Lasagna / 59 Tahu Campur / Tahu Tek / Spaghetti / Penne Pasta / Tauge Goreng Fettucine / Pastel Tutup 60 Teriyaki (Beef / Chicken) 28 Martabak Special 61 Tom Yum Goong 29 Mie Jawa / Mie Kocok / 62 Udang Tempura Mie Kangkung 63 Volcano Cake / Chocolate Fountain 30 Mie Koya 64 Zoupa Soup.
    [Show full text]
  • The Classical Indonesian Cuisine Brought Up-To-Date
    DEWI SRI Rotterdam Hillegersberg | ENG THE CLASSICAL INDONESIAN CUISINE BROUGHT UP-TO-DATE Sumatra, Java, Rotterdam. In Dewi Sri everything comes together. The classical Indonesian cuisine and the character of the modern city. Traditional dishes, but with a twist. By combining old family recipes with new insights and working exclusively with fresh products every day, Dewi Sri raises Indonesian food to another level. SATE tusuk udang bakar kalimantan e 11,50 grilled shrimp skewers, sambal ‘gami’, mixed salad sate ayam e 8,75 chicken skewers, kacang sauce (peanut) sate babi e 8,75 pork skewers, kacang sauce (peanut) sate kambing e 9,50 goat meat skewers, spicy kecap sauce sate rasa sari e 9,50 sweet marinated bbq pork skewers, asinan BITES THE CLASSICAL INDONESIAN CUISINE BROUGHT UP-TO-DATE soto ayam e 6,75 javanese chicken soup, so-oen, taugé, tomato, egg lumpia semarang e 6,75 mini egg roll, beef, ebi shrimp, leek, bambu, peanut dip lumpia sayuran e 6,75 mini egg roll, tofu, bambu, leek, carrots, green beans, peanut dip pangsit goreng e 6,25 fried dumpling, beef, shrimp, tomato ginger dip perkedel jagung e 7,25 corn fritters, sweet & sour chili dip, asinan kripik e 4,00 shrimp crackers, emping belinjo crackers sambalan e 3,00 three kinds of sambal CHEF’S FAVORITES (also great to order as a side dish) salada udang kelapa e 14,50 fried coconut shrimp, avocado, asinan, mixed lettuce, lemongrass vinaigrette canggu chicken wings e 6,75 crispy fried chicken wings, shallot, chili & kaffir lime dip * we advise to choose a set menu for large parties over 10 persons RIJSTTAFEL ‘DEWI SRI’ p.p.
    [Show full text]
  • De Klassieke Indonesische Keuken Vernieuwd
    DEWI SRI Rotterdam Centrum | NL DE KLASSIEKE INDONESISCHE KEUKEN VERNIEUWD Sumatra, Java, Rotterdam. In Dewi Sri komt alles samen. De klassieke Indonesische keuken en het karakter van de moderne stad. Traditionele gerechten, maar dan met een twist. Door oude familierecepten met nieuwe inzichten te combineren en uitsluitend met dagverse producten te werken, tilt Dewi Sri Indonesisch eten naar een hoger niveau. * voor groepen vanaf 10 personen is het aan te bevelen een set menu te bespreken met uw gastheer/-vrouw. DE KLASSIEKE INDONESISCHE DINNER KEUKEN VERNIEUWD BITES soto ayam E 6,50 sambalan E 3,00 javaanse kippensoep, so-oen drie soorten sambal noedels, taugé, tomaat, ei tusuk udang kalimantan 11,00 lumpia semarang E 6,50 gegrilde gamba op een mini lumpia, rundvlees, stokje, gemarineerd in ebi garnalen, prei, bambu, sambal ‘gami’, lichte pindadip gemengde salade lumpia sayuran E 6,50 sate ayam E 8,50 mini lumpia, tahu, bambu, kipspiesjes, saus kacang, prei, wortel, boontjes, pinda’s lichte pindadip sate babi E 8,50 perkedel jagung E 7,00 varkensprocureurspiesjes, maïskoekjes, zoetzure saus kacang, pinda’s chilidip, muntsalade sate kambing E 9,00 pangsit goreng E 6,00 lamsvlees spiesjes, gebakken dumpling, gehakt, pittige kecap saus garnalen, tomaten gemberdip sate rasa sari E 9,00 kripik E 4,00 zoet gemarineerde garnalen chips, emping varkensspekspiesjes, belinjo crackers, muntsalade cassave chips VOCABULAIRE so-oen dunne tapioca glasnoedels peranakan generatie afgestamd van... ebi gedroogde garnaaltjes sichuan provincie in west china
    [Show full text]
  • 27 Desember 2020
    Minggu 4 21 - 27 Desember 2020 Silakan Dipesan 0811 9770 050 021 2509 1900 1 DAFTAR Arvindo 4 ISI Dapoer Duyunk 7 Dapur Mampang 8 KEK’S Catering 11 Kimberly Catering 12 Rasela Catering 15 Liwet Kichennete 17 Gion Cafe 18 Sungkar Arabian Resto 19 Mahkota Catering 20 Resep Kuliner Resto 21 2 Silakan Dipesan 0811 9770 050 021 2509 1900 Arvindo Food Arvindo 4 Dapoer Duyunk 7 Ketentuan: - Pemesanan minimal 50 packs - Pengantaran area Jakarta dan Tangerang Selatan Dapur Mampang 8 KEK’S Catering 11 Rp. 22.000 Kimberly Catering 12 SENIN SELASA RABU Rasela Catering 15 • Nasi Putih • Nasi Putih • Nasi Putih Liwet Kichennete 17 • Kembung Sambal Dabu • Ayam Balado • Ayam Balado Dabu • Tumis Terong/ • Tumis Terong/Gorengan • Tumis Buncis/Gorengan Gorengan • Sambal Gion Cafe 18 • Sambal • Sambal • Kerupuk • Kerupuk • Kerupuk Sungkar Arabian Resto 19 Mahkota Catering 20 KAMIS JUMAT SABTU Resep Kuliner Resto 21 • Nasi Putih • Nasi Putih • Nasi Putih • Telur Cabe Ijo • Ayam Bakar • Ikan Salem Saus Kemangi • Tumis Sawi/Gorengan • Lawar Sayur/Gorengan • Tumis Pokcoy/Gorengan • Sambal • Sambal • Sambal • Kerupuk • Kerupuk • Kerupuk MINGGU • Nasi Putih • Ayam Serundeng • Tumis Sayuran/Gorengan • Sambal • Kerupuk Silakan Dipesan 0811 9770 050 021 2509 1900 3 Arvindo Food Ketentuan: - Pemesanan minimal 25 packs - Pengantaran area Jakarta Selatan dan Tangerang Selatan Rp. 25.000 SENIN SELASA RABU • Nasi Putih • Nasi Putih • Nasi Putih • Kembung Sambal Dabu • Ayam Balado • Flllet Ikan Tepung Asam Dabu • Tumis Terong Manis • Tumis Buncis • Tempe Tempung • Capcay
    [Show full text]
  • Tauco Cianjur: the Symbols of Sundanese and Chinese Ethnic Harmony in Cianjur
    Tauco Cianjur: The Symbols of Sundanese and Chinese Ethnic Harmony in Cianjur Widyastuti and Rahmad Efendi 1Tourism Destination Management, Bandung Intitute of Tourism, Bandung Indonesia 2Social Researcher, AKATIGA Center of Social Analysis, Bandung, Indonesia Keyword: Tauco, Culinary, Acculturation, Sundanese, Chinese, Cianjur Abstract: Tauco Cianjur is well known as one of the traditional dishes typical of Cianjur Regency, West Java, which has become a culinary icon from Tatar Priangan’s homeland. In addition to Cianjur, Tauco is also known as a spice in various other regions in Indonesia with different characteristic flavors. Tauco was first introduced as a supplementary spice of authentic Chinese food and extends to several regions and even other countries in Asia. Tauco is a seasoning or complementary dish made from raw soybean seeds (Glycine max) which is fermented with other ingredients. There is something interesting about the Tauco phenomenon in Cianjur. Tauco is the result of an acculturation of Chinese culinary culture with Sundanese Cianjur ethnic. However, for the Cianjur community, tauco has become part of their identity. This raises the question, how did the Tauco Cianjur process become part of the Sundanese Cianjur community? To answer these questions we use qualitative research methods, in the form of historical and ethnographic research. The research instrument in this study uses in-depth interviews with informants with snowball sampling techniques. This research records the inheritance of knowledge about the origin, changes in tastes and raw materials, and the process of receiving Tauco as part of the Sundanese Cianjur identity. That knowledge hints that Tauco is a bridge connecting two different communities.
    [Show full text]
  • Local Wisdom for Ecotourism Development in Bogor)
    Kearifan Lokal Untuk Pengembangan Ekowisata KEARIFAN LOKAL UNTUK PENGEMBANGAN EKOWISATA DI KOTA BOGOR (Local Wisdom for Ecotourism Development In Bogor) DYAH PRABANDARI1), RICKY AVENZORA2) DAN TUTUT SUNARMINTO3) 1) Program Studi Manajemen Ekowisata dan Jasa Lingkungan, Departemen Konservasi Sumberdaya Hutan dan Ekowisata, Fakultas Kehutanan IPB, Kampus IPB Darmaga, Bogor 16680 2,3) Departemen Konservasi Sumberdaya Hutan dan Ekowisata, Fakultas Kehutanan IPB, Kampus IPB Darmaga, Bogor 16680 Email : [email protected] Diterima 05 Agustus 2018 / Disetujui 31 Desember 2018 ABSTRACT The development that occurred in the Bogor city is currently feared will have an impact on shifting authenticity of existing regional identity. Regional identity that still exists is one manifestation of local wisdom carried out by the community. This research was conducted to identify the type of local wisdom that is still done by the community to be assessed and analyzed by One Score One Criteria Scoring System method to be proposed as the regional identity of Bogor City. Languang Badong, Lodong Bogoran, Wayang Hihit, Rengkong Hatong and Tauge Goreng are local wisdom of art and culinary aspect in Bogor City. The ecotourism concept put forward to maintain the local wisdom in Bogor City. Keywords: ecotourism, lLocal wisdom, regional identity ABSTRAK Pembangunan dan perkembangan yang terjadi di Kota Bogor saat ini dikhawatirkan akan berdampak terhadap bergesernya keaslian identitas daerah yang ada. Identitas daerah yang masih ada merupakan salah satu perwujudan kearifan lokal yang dilakukan oleh masyarakat. Penelitian ini dilakukan untuk mengidentifikasi jenis kearifan lokal yang masih dilakukan oleh masyarakat, kemudian dinilai dan dianalisis dengan metode One Score One Criteria Scoring System. Langir Badong, Lodong Bogoran, Wayang Hihit, Rengkong Hatong dan Tauge Goreng adalah kearifan lokal dari aspek kesenian dan kuliner yang ada di Kota Bogor.
    [Show full text]
  • June, 1984 STREETFOODS in INDONESIA Vendors in the Urban
    June, 1984 STREETFOODS IN INDONESIA Vendors in the Urban Food Supply ACKNOWLEDGEMENTS This report of the Indonesian Urban Streetfoods Project is the fourth in an international series of studies being carried out by the Equity Policy Center of Washington, D.C.. Studie' of Senegal, Bangladesh and the Philippines have already been completed. The research was funded by the Women in Development Office of the United States Agency for International Development and co-ordinated through the office of William Fuller, Director of the Indonesia AID Mission and under the supervision of Margaret Bonner, Program Officer. While working in Indonesia, I was attached as a visiting scholar to the Informal Sector Project of the Development Studies Institute in Jakarta. It was exciting to be associated with them at the time when their staff brought to press the first two issues of Galang, the first Indonesian Journal of the Informal Sector. In addition, their experience with organizing vendor co-operatives in three cities points the way to constructive programs for income generation in informal sector endeavors. In Bogor, the research site, I was fortunate to have the support and interest of two institutions, the Nutrition Department of the major agricultural school in the country (IPB) and the Bogor City Planning Office. The Nutrition and Family Resource Department of IPB saw the research as an opportunity for their students to gain valuable fieldwork experience. Between June, 1983 and April, 1984, 14 of their fifth-year students worked in pretesting questionnaires, interviewing, computer coding and ethnographic studies of individual vendors. In addition, three faculty members of their staff worked as consultants to the Streetfoods Project.
    [Show full text]