Fashion Emergency and Waroeng None'

Zidane head butt

2006-07-10T15:24:00.000-07:00

Zidane head butt

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2006-03-06T22:08:00.000-08:00

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2005-11-22T08:28:00.000-08:00

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2005-10-12T11:20:00.000-07:00

Fashion Emergency Boutique and Waroeng None'

2005-10-12T09:12:00.000-07:00

Di butik mini yang terdiri dari dua lantai ini anda bisa menemukan items fesyen brand new atau second-hand baik lokal maupun import yang berkualitas tinggi dengan harga yang sangat affordable. Lantai satu untuk barang baru, sedangkan lantai atas khusus untuk barang-barang second-hand. Sesuai dengan namanya eMERGEncy, 'merge' yang berarti penggabungan. Letaknya tak jauh dari Pasar Raya Big and Beautiful Manggarai. Anda bisa menemukan koleksi barang-barang branded di sini. Sebut saja D&G, DKNY, ZARA, Mango, GUESS dan masih banyak lagi. Selain menyediakan cukup banyak koleksi baju, anda juga bisa mencari sepatu, dan tas yang tak kalah bagusnya dengan barang-barang di mal. Kami rajin hunting baju-baju vintage sampai ke luar negeri. Jadi paling tidak satu bulan sekali, FE memiliki koleksi baru.

Kami juga membuka kesempatan bagi anda menjadi supplier kami dan ingin menitipkan item fesyen milik anda yang sudah tak terpakai. Tentu saja nanti akan disortir terlebih dahulu, mana yang memenuhi karakter butik yang hip dan stylish ini. Selain belanja dan lihat-lihat koleksi butik, anda juga bisa mencicipi menu Waroeng Kebab kami. Menu yang tersedia cukup bervariasi dengan harga relatif. Kebab dan Roti Cane sebagai menu special kami.

Berminat?! silahkan hubungi kamu atau datang langsung ke lokasi.

2005-10-12T05:04:00.000-07:00

MENU WAROENG

Makanan:

Kebab/Shawarma Ayam
Roti Cane/ Paratha
Mi/Bihun/ KwetiAu Goreng
Nasi Goreng Special
Sapi Lada Hitam
Capcay
Fu Yung Hai
Soto Ayam
Kerang Asam Manis/Saus tiram
Ayam Bakar/ Ikan Bakar

Minuman:

Aneka Rasa Tea (mint, rose, dll)
Ice Capucino
Ice Lemon Tea
Lemon Squash
Anek Jus
Es Jeruk

Cemilan:

Tahu Gejrot
Sambosa (sayuran& daging)
Pangsit goreng
Cumi Goreng Tepung
Otak-Otak
Kentang Goreng+ Sosis

2005-10-12T02:24:00.000-07:00

The History of Kebab

Kebab (kebap in Turkish, kabab in Iran and India/Pakistan, also spelled kebob, kabob) means "grilled (or broiled) meat" in Persian and Turkish. Kebab is usually made of lamb and beef, although chicken and fish can be used for some styles. Pork is never used by Muslims because of religious belief but is sometimes used by non-Muslim sellers.

There are many varieties of kebab and the term means different things in different countries. The term kebab without specifying the kind refers to döner kebab in Europe and to shish kebab in the United States.

What is a Shawarma?

Are you talking about Shwarma? Shawerma? Shawrma? Chawerma? Gyros? Gyro? Doner Kebab? Kepap? Sandwish bil hummus?

Shawarma (the closest English translation to the Arabic) is all of those things, and more. I like to think of shawarmas as the Arabian Taco, because of their ubiquitous and inexpensive nature.

People also think of Shawarmas as being similar to Gyros (from Greece), this is not true: the Gyro, excellent in its own right, usually has different ingredients inside the sandwich. Gyro meat is often quite different as well. In the states, most Gyros in restaurants come from the same company and the meat is a very particular flavor.

The shawarma is also a country by country experience, changing taste and texture even by neighborhood.

If you travel in the Middle East, you will invariably come across these delicious street-side items and will be surprised by the variety of them that you will find.

Most shawarmas are made outside restaurants, you can spot the shawarma shops by their massive towering logs of revolving meat and their vertical red cookers that are sizzling the rawness away. These meat towers are usually manned by shawarma cutters, sometimes dressed in entire cook’s outfits replete with French chef hats. The men wield lengthy knives with which they slice off bits of the meat into a receptacle. These hearty souls are usually drenched in sweat, being outside in the Middle East weather, fully dressed, and standing before searing hot cooking grids.

The receptacle that the meat falls into is also usually home to some of the shawarma’s toppings, such as sliced tomatoes, onions or cucumbers. This allows the vegetables to soak up the meat juices from above, giving them a very distinct taste.
What’s in a shawarma?

Most shawarma is made with lamb or chicken, though I’ve also had a lamb/beef mixture, and goat.

What else goes inside is a matter for the restaurant. The best shawarmas I’ve had were in Abu Dhabi and were made in small pita breads which were sliced open and included tomatoes, garlic sauce, pickles, tabouli, and french fries (of all things). Even hummus!

I’ve also had them on French bread rolls and in unsliced larger sized pita bread.

The entirety (if on pita) is then rolled up like a taco and put in a wrapper.

Falafel is served like French Fries, on the side, with some tabouli (instead of ketchup). Turnip pickles (the french fry looking purple things) are another delicious side dish usually served.