MENU EXPLANATION SRIWIJAYA RESTAURANT

CYCLE I
Menu Item Menu Explanation Remarks
Small rolled bread that has sprinkled seed on
Top Seed Roll
top.

Salad from Greece made with mix vegetables, Mix Vegetables: chopped
olives and crumbled feta cheese. tomatoes, sliced cucumbers,
Greek Salad
Flavored with black pepper and oregano. romaine lettuce, red onion, bell
Dressed with olive oil and lemon juice. peppers.

Clear soup made with chicken and giblets,

boiled in water with bouquet garni.
Macédoine of Vegetables: leek,
Chicken Broth Consists of diced of chicken meat, macédoine
carrot, turnip, celery
Lunch of vegetables and additional rice or barley.
Sprinkled with chopped parsley.

Deep fried floured fillet of dory fish until Tomato Ginger sc.: Sauce made
Fish Steak with
golden brown. from tomato paste, beef bacon,
Tomato Ginger sc.
Served with tomato ginger sauce, baked of herbs and ginger
Potato Wedges
marinated potato wedges and sautéed of mix
Sautee Jardinière
jardinière vegetables. Jardinière Vegetables: Carrot,
Vegetables
Sprinkled with chopped parsley. Turnip, Cucumber

Cake which traditionally used equal amounts of

Butter Cake
butter, flour, sugar, and eggs.

Bread that consist only of flour, salt, yeast, and

Lean Dough
water.
Monday
Cold pasta salad made with boiled macaroni,
chopped vegetables and pimento pepper. Chopped Vegetables: Onion,
Macaroni Salad
Seasoned and dressed with salt, pepper, celery stalk, bell pepper, carrot,
mayonnaise, vinegar and mustard.

India nationality soup made with chicken

stock, tomato paste and mixture of Indian
Indian Herbs & Spices: curry
Herbs & Spices.
Mulligatawny Soup powder, turmeric, ginger, garlic,
Seasoned with salt and pepper.
coriander seed, peppercorn
Added with fresh cream, steamed rice, chicken
Dinner and apple.

Mushroom sc.: Thick Sauce

made with Sautéed sliced of
Roasted of marinated chicken with olive oil, champignon mushroom,
Roasted Chicken with
thyme, garlic chopped garlic and veloute.
Mushroom sc.
Seasoned with salt and pepper.
Rice Pilaf
Served with Mushroom sauce, cooked rice pilaf Tomato Mozaica: Baked and
Tomato Mozaica
and tomato Mozaica Stuffed Tomato with Macédoine
of carrot, celery, turnip, corn
kernels and green peas.

Mousse made with whipped egg whites,

Strawberry Mousse whipped cream, gelatin and flavored with
strawberry.

RAE/CIP/HAW
 Menu Item Menu Explanation Remarks

Lunch

Tuesday

Dinner

RAE/CIP/HAW
 Menu Item Menu Explanation Remarks
Rolled bread that has sprinkled sunflower
Sun Flower Seed Roll
seed on top.
Pan Seared of sliced banana served with
Pisang Epe melted brown sugar.
Sprinkled with grated coconut
An Indonesian Traditional soup originally
from Makasar made with beef stock, Indonesian herbs: lemongrass,
Indonesian herbs, ground spices and fried galangal, ginger and bayleaf.
ground nut.
Coto Makasar
Add with cubes of boiled beef meat, tripe, Ground Spices: Garlic,
heart and liver. candlenut, coriander, cummin
Sprinkled with chopped celery, leeks and seed, salt and pepper
fried shallot.
Lunch Jukut urap bali : boiled of
beansprout, longbean, carrot
and spinach mixed with grated
Grilled of Balinese style satay made from
coconut add with sliced of red
Sate Lilit Bali minced chicken mixed with grated coconut,
chili and fried onion
Jukut Urap Bali balinese spices and salt wrapped around
Sambal matah : sliced of
Sambal Matah lemongrass.
shallot, garlic, red chili,
Kerupuk Bawang Served with jukut urap bali, steamed rice
cayenne pepper, greater
Nasi Putih sambal matah and crackers.
galangal, lime leaves. Mixed
with lime juice and shrimp
paste. Seasoned with salt,
brown sugar and pepper.

Wednesday Pudding Tape Ketan A Layered of Pudding with black sticky rice
Hitam and served with coconut milk on the top

Cheddar and Onion Small rolled bread that has stuffed onion and
Rolls cheddar.
A savoury appetizer made from mixtured of
rice flour, water, turmeric, ginger , turmeric
Sala Lauk Padang
leaves and blended of salted fish shaped into
a round and deep fried until golden brown.
A Palembangnese soup made with beef ribs,
lemongrass, bayleaf, limeleaf, ginger,
Spices: cayenne pepper, red
Pindang Iga galangal and mixtured of spices
chili, shallot, garlic and
Palembang Seasoned with salt, sugar and pepper.
turmeric.
Garnished with Sliced of pineapple, tomato
Dinner and kemangi leaves.
Daun singkong masak santan :
boiled of cassava leaves and
sauteed with shallot, garlic, red
Ayam Pop Padang Boiled of chicken with coconut water,
chili, tomato, turmeric, ginger,
Daun Singkong Masak bayleaf, lime leaves, ginger and galangal and
candlenut, lemon grass,
Santan deep fried for a minute
bayleaf and coconut milk.
Sambal Tomat Served with daun singkong masak santan,
Nasi Putih steamed rice and sambal tomat
Sambal Tomat : red chili,
tomato, shallot, garlic, oil, salt
and sugar
A Layered of dessert made from sticky rice
Srikaya Ketan
and mixtured of rice flour and pandan leaves.

RAE/CIP/HAW
 Menu Item Menu Explanation Remarks

Breakfast International Buffet Breakfast

Challah
Bread from Jewish/Israel cuisine,
(Three Braided)

Korean dish made with rolled of dried sheets Mixed rice: Cooked rice mix
of seaweed with mixed cooked rice, mix with vinegar and sesame oil.
Kimbab vegetables, sliced fried egg, crab stick and
nugget. Mix vegetables: Carrot,
Then cut and served in bite-sized slices. Cucumber
Thursday
Korean soup made with boiled dried seaweed,
minced garlic and diced bean curd.
Flavored with sugar, soy sauce, fish sauce and
Miyeok Guk sesame oil. Miyeok = Dried Seaweed
Seasoned with salt & pepper.
Sprinkled with sesame seed and dried
Dinner seaweed.

Mixture of flours: Cornstarch,

Deep fried of coated chicken fillet with
Yangnyeom Tongdak mixture of flours, salt and pepper.
Steamed Rice Cooked together with Korean spicy sauce.
Namul Served with Steamed Rice and Namul on the
side.
rice flour, tapioca flour, wheat
flour and baking powder.
Korean spicy sauce: Made with
gochujang (Korean chili paste),
garlic, honey, tomato sauce,
sesame oil, lime juice and sugar.

Namul: Seasoned & flavored of

vegetables.

Korean shaved ice dessert with red beans

Pat Bing Soo
topping.

RAE/CIP/HAW