RENCANA KULIAH PENGOLAHAN MASAKAN ORIENTAL TAHUN 2012
Sup tahu sezhuan, Bubur ayam, Ang sioHie
4 - 6 Sapo tahu, Fried Noodle, Pangsit/Dim
sum
7 - 9 4. 25 – 9 - 2012 Praktik Jepang
Tempura, Udon/Ramen, Yakitori 1 - 3 Mishosiru, Omuraisu, Sukiyaki 4 - 6 Roll cabbage, Sushi, Torikatsu 7 - 9 5. 2 – 10 -2012 Presentasi Korea dan Thailand
6. 9 – 10 -2012 Praktik Korea
Sup Ikan, Bulgogi, Kongnamul Bab 1 – 3 Water cress salad, Stir fried beef, Ojinggo
Pokkun
4 – 6 Kimche, Steak tofu, Broiled Fish
7. 16 – 10 -2012 Praktik Thailand
Tom Yang Goong, No Yoong, Pandan Chicken
1 - 3 Pooja. Radna, Slada, Bangkok 4 - 6 Pad Thai, Chicken Curry, Pla Rad Prig
(fried fish with tamarind sauce)
7 - 9 8. 23 – 10 -2012 Presentasi Malaysia, Singapura, Philipina
9. 30 – 10 -2012 Praktik Malaysia, Singapura, Philipina
Nasi Lemak, Fish soup with vermicelly. sambal sotong
1 - 3 Sate Singapure, Creamy butter crab,
Indian Fried Noodle
4 - 6 Aroz Galdo, Fish tinola, Adabong Manok 7 - 9 10. 6-11-2012 Presentasi India, Arab/Timur Tengah
11. 13-11-2012 Praktik India
Nasi Bryani, Indian lamb Curry, Kurma kambing
1 – 5 Otak masala, Ayam tandori, Golu Kiri
Hodhi
6 – 9 12. 20-11-2012 Praktik Arab /Timur Tengah
Nasi kebuli, Mousaka, Chiken Kebab 1 – 5 Nasi Mentega dengan Kambing, Iranian
