Djawah
Pages
Dishes
Page 2
| Nasi-Boiled Rice | |
| Sajor | |
| Daging Smoor- Meat in onion sauce | |
| Sambal Goreng Daging- Cooked meat | |
| Bebottok- Meat steamed in coconut milk | |
| Toemis Djamoer- Fried mushrooms | |
| Sambal Goreng ati ajam- Liver in special sauce | |
| Sambal Goreng Telor- Boiled egg in special sauce | |
| Sambal Goreng Tauge- Bean sprouts in special sauce | |
| Sambal Goreng Kering- Sweet fried potatoes | |
| GADO-GADO- Vegetables in peanut sauce | |
| Sambal Goreng Tahoe- Fried sojabean cakes in special sauce | |
| Roedjak Manis- Fruit in sweet sour sauce | |
| Atjar Ketimoen- Cucumber in vinegar | |
| Atjar Tjampoer- Mixed vegetables in vinegar | |
| Seroendeng- Fried coconut | |
| Katjang sauce | |
| Sambal Badjak | |
| Sambal Oelik | |
| Sambal Manis | |
| Rijsttafel- 2 Personen | f15.00 |
| Take Care!!! Hot red Pepper | |
| Special aanbevolenonze zeer uitaebreide Rijsttafel per persoon | f11.00 |
Page 3
| ATJAR | |
| Seroendeng | |
| Sambal Goreng Telor | |
| Sambal Goreng Ati | |
| Sambal Goreng Groente | |
| Daging Smoor | |
| Sambal Goreng Kering | |
| Katjang sauce | |
| Sambal Manis | |
| Sambal Oelik | |
| Sambal Badjak | |
| ATJAR | |
| Seroendeng | |
| Sambal Goreng Telor | |
| Sambal Goreng Ati of Daging | |
| Sambal Goreng Groente | |
| Babi Ketjap | |
| Katjang sauce | |
| Sambal Manis | |
| Sambal Oelik | |
| Sambal Badjak | |
| Spekkoek | f1.50 |
| PISANG GORENG | f0.75 |
| Pisang Goreng Gula Djawa | f1.00 |
| Lychees | f2.50 |
| Manga | f2.50 |
| Fruitsla | f2.50 |
| Ananas | f2.50 |
| Gember | f2.50 |
| Salade orientale | f2.50 |
| Coupe Djawah | f2.50 |
| Kinderijs | f1.25 |
| Nasi Goreng- Fried Rice- Per persoon | f7.50 |
| Bami- Noodles- Per Persoon | f7.50 |
| Fu Yong Hai speciaal, Atjar en sambals | f8.50 |
| Nagerechten (Desserts) | |
| IJS (Ice Cream) |
Page 4
| Soto Ajam | f2.50 |
| Sajor Kimblo | f1.50 |
| Sate Babi | f2.50 |
| Babi Ketjap | f2.50 |
| Babi Merah | f2.50 |
| Daging Besengek | f2.50 |
| Dagig Smoor | f2.50 |
| Daging Oppoer | f2.50 |
| MATA SAPI | f0.60 |
| Dadar Isi | f1.50 |
| Dadae Djawah | f1.50 |
| Ikan Boemboe Bali | f1.50 |
| Ikan Goreng | f1.00 |
| Ikan Terie | f1.50 |
| Oedang-Besar | f2.00 |
| Sambal Goreng Telor | f0.75 |
| Sambal Goreng Tauge | f1.00 |
| Sambal Goreng Kering | f1.00 |
| Fricadel Lombok | f0.75 |
| Bebottok | f2.50 |
| Nasi | f1.50 |
| Sajor Lodeh | f1.50 |
| Atjar Tjampoer | f1.00 |
| Atjar Ketimoen | f1.00 |
| Roedjak Manis | f1.50 |
| GADO-GADO | f1.50 |
| Kroepoek Oedang | f1.50 |
| Emping Melindjo | f1.50 |
| Rempejek Katjang | f1.50 |
| Katjang Goreng | f0.75 |
| Seroendeng | f1.50 |
| Tahoe Goreng | f1.50 |
| Telor Asin | f0.75 |
| Ati-Ajam | f2.00 |
| Ajam Smoor | |
| Ajam Goreng | |
| Ajam Besengek | |
| Ajam Panggang | |
| Ajam Oppor | |
| Ajam Roedjak | |
| Nasi Kunig compleet of Lontong compleet met ajam p.p. (alleen op voorbestelling) | f15.00 |
| KIP | |
| 1/2 Ajam | f6.00 |
| 1/1 Ajam | f10.00 |
Page 5
| How to Eat the "Rijsttafel"?- In order to come to full appreciation and enjoyment of the rice-table, we take the liberty to recommend the following: the rice-table should be considered as a Javanese hors d'oeurve. Hence one begins to help oneself to some rice and arrange different dishes 'round about the plate. Then one takes a spoonful of rice every time and then takes some of this or that with it; in this way one can best get acquainted with the different tastes, adding a little bit of soup, called Sajor. One should, however, be careful with the contents of the four small dishes, which contain the most spicy ingredients of the rice-table. For eating the "Nasi goreng" of the" Bami" , the same advice holds good. Finally, we would point out that the use of a spoon and a fork in eating is customary. Now give it a trial and enjoy your dinner. |