THE LAST GROUP

 Auliza Nesty Putri Ardini ( E1D019034 )

 Azhari Ramdlan ( E1D019036 )
 Azhari Wahyu Hidayat ( E1D019037 )
 Baitul Makmur ( E1D019055 )
 Bq. Diana Safitri ( E1D019056 )
 Daffa Naufal Azzam ( E1D019059 )
 TOPIC
 Language
 Food and Drink
 Tourism Object
 Roleplay
 LANGUAGE

• Where are you going ? • Mbe jak m laik ?

• I love You
• What are you doing ?
• Have you eaten ?
• I don’t know
• Who is your husband ?
• Cang kangen lek epe/dik
• Ape porok epe/dik cia ?
• Sawek dik mangan ?
• Dek cang toang
• Sai sawan pe ?
FOOD
INGREDIENTS HOW TO MAKE

1. Grains cayenne pepper (according to taste) 1. Clean the fish and cut into sections with
2. Dried red chili 7 grains rectangular shapes
3. Garlic 5 cloves 2. Puree cayenne pepper, red chili, salt, garlic,
4. Drawbrush with fingers galangal, ginger, and candlenut
5. Ginger 1/2 of the number of galangal 3. Mix the fish, coconut milk starch with the
6. 6-Grain Candlenut seasoning that has been mashed and add the
7. Sliced orange peel (taste) sliced orange peel. Let stand a while until the
seasoning permeated (3 hours)
8. Sugar 1 tbsp
9. Salt 1 tsp 4. After 3 hours, the fish skewers with a skewer
and then grilled until cooked
10. Sweet soy sauce 5 tbsp
11. Milk Starch 75 ml 5. Serve
12. Sea Fish 1/2 Kg (skipjack tuna/Grouper fish)
13. Skewers
DRINK
INGREDIENTS HOW TO MAKE

• 1,000 ml of air 1. Enter the air into the pan with ginger, cloves,
• 50 g of ginger, bruised6 cinnamon, pandan leaves, and lemongrass.
Orange over medium heat, cook until boiling.
• clove grains Cover the pan, reduce the heat and continue
cooking until only 800 ml.
• 5 cm cinnamon
2. Enter the sugar, continue until the sugar has
• 3 pandan leaves, torn, and tied5 white dissolved. Lift, strain, remove the pulp. Set aside
lemongrass stems, until cool.
• 100 g sugar 3. Cut the candied strips thinly and cut into
• 50 g candied fro cubes ½ cm in cubes.
• 30 g Tangkue 4. Divide the average slices and tangkue into
serving glasses.
5. Pour sherbet water into a glass filled with
foliage and tangkue. Serve while hot.
TOURISM OBJECT
MAJID BAYAN BELEK
GILI MENO
TIU KELEP
SELESAI