DOCSLIB.ORG

Hong-Loong-Menu-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Signature Half 225 Barbecue roasted Peking duck (G) (N) (S) Whole 389 Cucumbers, leeks, hoisin sauce Sautéed fresh lobster in signature XO sauce (C) (G) (S) 160 Celery, garlic, onions, Thai chili Black pepper beef tenderloin (C) (G) (S) 158 Eggplant, garlic, onions, yellow capsicum Wok-fried fresh spot grouper, cooking wine (A) (G) (S) 150 Ginger, spring onions Honey baked cod fish (G) (N) (S) 155 Shimeji mushrooms, asparagus, smoked tea syrup A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shellfish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Steamed Dim Sum dumplings Steamed traditional chicken and shrimp siew mai (G) (N) (S) 50 Chicken thighs, shrimps, shiitake mushrooms, fish roe Steamed chicken and preserved cabbage crystal dumplings (G) 50 Chicken thighs, preserved garlic, coriander leaves Steamed homemade barbecue chicken bun (G) (S) 53 Barbecue chicken, preserved Chinese sausage, hoisin sauce Steamed traditional shrimp dumplings (G) (N) (S) 58 Shrimps, rock lobster, water chestnut, fish roe Steamed vegetable dumplings (G) (V) 48 Celery, carrots, snow peas, Chinese cabbage, baby bok choy, shiitake mushrooms Crispy vegetable spring rolls (G) (V) 48 Bean sprouts, Chinese cabbage, shiitake mushrooms, carrots, snow peas Appetisers King prawns combination (C) (G) (S) 95 Wasabi mayonnaise, chili mayonnaise, crispy potatoes, mango salsa Deep-fried stuffed crab claws, chili and sweet corn salsa (C) (G) (S) 65 Kunafa, Parmesan Caramelised crispy baby octopus (G) (N) (S) 65 Garlic pepper plum sauce, crispy egg yolk, white sesame seeds Beef short ribs, Wuxi style (G) (N) 70 Barbecue sauce, white sesame seeds A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shellfish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Soups Signature golden braised seafood and lobster broth, fish fins (G) (S) 62 Fresh crab meat, enoki mushrooms, bamboo piths, shark fins Szechuan hot and sour soup, chicken and shrimp wonton dumplings (C) (G) (N) (S) 52 Carrots, ginger, enoki mushrooms, bamboo piths, black ching kiang vinegar, black fungus, Guilin chili paste, tofu, spring onions, egg white Braised pumpkin and mixed seafood soup (G) (S) 52 Scallops, shrimps, enoki mushrooms, bamboo piths, egg white Double boiled winter melon, bamboo piths, vegetable clear soup (G) (V) 52 Shiitake, shimeji and enoki mushrooms, bamboo piths, carrots, ginger Creamy sweet corn broth, minced chicken (G) (S) 52 Baby asparagus, carrots, crab meat, sweet corn cream, egg white Clay pot dishes Wok-fried mixed seafood and egg tofu (G) (S) 135 Scallops, shrimps, calamari, carrots, peas, garlic, oyster sauce Stewed beef ox tail in Zhu Hua soy bean paste (A) (G) (S) 145 White radish, carrots, star anise, garlic Stewed beef brisket and radish (C) (G) (S) 145 Dried chili, Szechuan, peppercorn Stewed baby lamb tenderloin in chili bean sauce (A) (C) (G) (S) 145 Crispy dough, garlic, onion, Thai chili, green capsicum, dried shrimps, cooking wine A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shellfish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Fish and Seafood Sautéed mixed seafood in chili vinaigrette, taro nest (C) (G) (N) (S) 148 Scallops, shrimps, squids, ginger, garlic, cashew nuts, onions, dried chili, spring onions Sautéed mixed seafood, spice lime flavoured sauce (C) (G) (S) 148 Jumbo prawns, scallops, sole fillet, red chili, lemongrass, lemon juice Sautéed blue river king prawns, ginger and garlic sauce (C) (G) (S) 148 Garlic, onions, Thai chili, ginger, chopped spring onions Sautéed scallops in homemade spicy fragrant chili sauce (A) (C) (G) (S) 148 Celery, cooking wine, lemon grass, XO sauce Steamed sea bass selection: 155 Cantonese style (G) (S) In garlic flakes (G) (S) In Chinese herbal spice (G) (S) With baby leeks in spicy black bean sauce (C) (G) (S) Meat and Poultry Sweet and sour chicken, crispy longan fritter (G) 120 Capsicum, cherry tomatoes Sautéed chicken cubes, Taiwanese flavoured wine sauce (A) (C) (G) 120 Garlic, chili, onions, shiitake mushrooms, basil leaves, cooking wine Crispy marinated chicken, spicy sour plum dressing (C) (G) (S) 120 Mango, onions, chili Pan-fried beef tenderloin, barbecue sauce (G) (N) 150 Crispy onion rings, sesame seeds A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shell fish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Rice / Noodles Stewed E-Fu noodles, fresh crab meat (G) (S) 70 Asparagus, cabbage, bean sprouts, spring onions, carrots Wok-fried egg sōõmen noodles, king prawns in spicy sauce (C) (G) (S) 70 Garlic, onions, chili, bean sprouts, cabbage Hong Loong seafood fried rice in XO sauce (C) (G) (S) 65 Baby asparagus, carrots, shrimps, minced chicken, homemade XO sauce Wok-fried rice, minced chicken and salted fish (G) (S) 56 Minced chicken, salted fish, bean sprouts Wok-fried vegetable rice (G) (V) 45 Baby asparagus, carrots, shiitake mushrooms Steamed rice 35 Side dishes Wok-fried broccoli, truffle oil (G) (S) 65 Shiitake and shimeji mushrooms, crispy vegetarian dough Spicy eggplant, minced chicken, salted fish (C) (G) (S) 65 Eggplant, chili beans, shiitake mushrooms, Szechuan peppercorn powder Sautéed mapo tofu (C) (V) 65 Silken tofu, shiitake mushrooms, chili bean paste, onions, garlic, Szechuan pepper powder Double boiled Chinese cabbage, fresh ginseng, superior stock (G) (S) 65 Fried garlic, dried shrimps Stir-fried mixed vegetables, garlic flakes (G) (V) 65 Garlic, carrots, asparagus, broccoli, black fungus, lotus roots Chinese cabbage Seasonal vegetables Baby bok choy 50 Gai lan 50 Jumbo asparagus 50 In garlic flakes Plain stir-fried (G) Chili beans, cooking wine (A) (C) (G) A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shell fish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Desserts Mango pudding (G) 55 Coconut sago pearls, coconut dumpling Shaved coconut ice, steamed coconut dumpling (G) 55 Strawberry, black glutinous rice Pan-seared honey glaced Chinese pears (A) (G) 60 Custard egg yolk bun, red wine Traditional sweet dumpling tangyuan, brown syrup ginger tea (G) (N) 55 Sesame seeds Chilled lotus seed sweet soup (G) (N) 55 Lotus seed, red dates, white fungus Ice cream (2 scoops) Coconut ice cream (G) 50 Coconut ice cream, pineapple compote, coconut sago, mint leaves Mango Fruit ice cream (G) 50 Mango ice cream, mango chunks, passion fruit seeds, vanilla Chantilly Vanilla and red bean ice cream (G) 50 Vanilla ice cream, red bean sauce, longan, vanilla Chantilly A: Alcohol C: Chili & spicy G: Gluten N: Nuts S: Shellfish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements. All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax. Subject to change and market availability. Appetisers Kids’ Menu Crispy bean curd seafood rolls (G) (N) (S) 35 Plum sauce Steamed chicken and shrimp siew mai (G) (N) (S) 44 Superior soy sauce Crispy duck wonton dumplings (G) (N) (S) 39 White sesame, hoisin sauce Soups Creamy chicken, crab meat and sweet corn soup (G) (S) 35 Enoki mushrooms, carrots, baby asparagus West Lake beef and mushroom superior soup (G) (S) 39 Minced beef, coriander leaves, button mushrooms, egg white Main Courses Sweet and sour chicken (G) 50 Capsicum, cherry tomatoes, steamed rice Crispy fish sticks in sweet plum sauce (G) (N) 50 Red onions, steamed rice Stir-fried beef fillet, ginger, spring onion sauce (G) (S) 50 Oyster sauce, white pepper powder, steamed rice Stir-fried egg noodles (G) (V) 35 Wonton noodles, Chinese cabbage, baby bok choy, carrots Wok-fried egg rice 30 Spring onions, garlic C: Chili & spicy G: Gluten N: Nuts S: Shell fish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax Subject to change and market availability Desserts Crispy banana fritter with ice cream (G) (N) 39 Honey glaced syrup Vanilla ice cream (N) 20 Corn flakes, mint leaves Mango sorbet 20 Honey glaced syrup Beverages Kids juices - 0.20L 13 Orange, Lemon and mint, Watermelon, Apple, Mango, Pineapple or Cranberry Milkshakes 17 Mango, Strawberry or Vanilla Strawberry lemonade 23 Fresh strawberries, lemon juice, pomegranate syrup, ginger ale Banacolada 23 Banana, pineapple, coconut cream and pineapple juice Raspberry cooler 23 Cucumber, raspberries, cucumber syrup and pineapple juice Blue Hawaii 23 Apple and kiwi, blue curacao, syrup, apple juice C: Chili & spicy G: Gluten N: Nuts S: Shell fish V: Vegetarian All dishes are prepared in strict compliance with Halal requirements All prices are in UAE Dirhams inclusive of 7% municipality fee, 10% service charge and 5% value added tax Subject to change and market availability.
Recommended publications
  • Sauces Reconsidered

    Sauces Reconsidered

    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
  • Juice of The

    Juice of The

    BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p.
  • 歡迎光臨 Welcome to China Garden

    歡迎光臨 Welcome to China Garden

    歡迎光臨 welcome to china garden 大廚推薦 Chef’s Recomendations 花卷北京鴨 Peking Duck Half $21.75 Whole $41.50 大廚推薦 chef’s recomendations 1 2 3 4 清蒸鮮鱈魚 薑蔥焗龍蝦 漢宮牛柳粒 清蒸鮮鱈魚 煙焗原隻大生蠔 Steamed Fresh Cod Fish Sautéed Fresh Maine Lobster Filet Mignon Steamed Fresh Cod Fish Smoked Baked Oysters “Cantonese” Style w/Ginger, Spring Onion (in shell) “China Garden” Style “Cantonese” Style S.P. $33.75 S.P. $19.75 $33.75 5 6 7 8 椒鹽大明蝦 ★ 香骨龍利球 沙汁玻璃蝦 金沙焗龍蝦 Salt & Pepper Sautéed Filet of Whole Sautéed Crystal Shrimp Lobster With Salty Eggs Jumbo Shrimp Flounder With Vegetables With House Salad Dressing S.P. $24.75 S.P. $18.75 9 10 11 12 椒鹽軟殼蟹★ FRESH SOFT SHELL CRABS W/CHILI & SPICY SALT .............................................................$23.75 鐵板黑椒牛仔骨★ 京都焗排骨 豉油皇大頭蝦 上湯海瓜子粉絲 Choice fresh Maryland blue crabs, fried w/chopped onions, hot chili pepper & salt Sizzling Black Pepper Delicious Kingdom King Prawn With Soy Sauce Braised Clams With Rice XO醬炒雙蚌★ sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH XO SAUCE ........... Short Ribs Spare Ribs $18.75 Noodles In Supreme Clear Broth $28.75 $17.75 $15.75 $18.75 韭黃炒雙蚌 sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH YELLOW LEEKS..$28.75 XO醬炒貴妃蚌 atlantic clam WITH XO SAUCE ......................................................................................................$25.75 XO醬韭黃螺片★ sautÉED FRESH SLICED CONCH & YELLOW LEEKS WITH XO SAUCE ............................$35.75 臘味田雞煲 13 14 15 16 SIZZLING FRESH FROG WITH CHINESE SAUSAGE & PORK IN CASSEROLE .......$25.75 避風塘加拿大蟹 西施炒飯 乾燒大明蝦 琵琶釀豆腐 蘿蔔牛腩煲 SIZZLING STEWED BEEF BRISKET WITH TURNIPS IN CASSSEROLE ........................ Dungeness Crab In XiShi Fried Rice W/Dried Scallops, Jumbo Shrimp in Stuffed Bean Curd & $15.75 Typhoon Shelter Style Fresh Seafood & Egg Whites Kingdom Sauce Chinese Seasonal Greens S.P.
  • Victorian Barbecue Sauce

    Victorian Barbecue Sauce

    Victorian Barbecue Sauce Source: Ball Complete Book of Home Preserving (p. 259) Yield: 4 pint jars 8 cups chopped rhubarb 3 ½ cups lightly packed brown sugar 1 ½ cups chopped raisins ½ cup chopped onion ½ cup white vinegar 1 teaspoon ground allspice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon salt Procedure: 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to a consistency of a thin commercial barbecue sauce, about 30 minutes. 3. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4. Place jars in hot water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Chef Scotty’s Notes: This is a bright, fruity sauce that’s perfect for both pork and chicken. WSU Clark County Master Food Preservers ~ ~ ~ Food Preservation or Food Safety Questions? Contact us via our Food Preservation & Safety Helpline 360-397-6060 ext. 5366 - Monday thru Friday Companion recipe to The Columbian Market Fresh Article Rhubarb published on June 3, 2016. For previous article recipes visit http://ext100.wsu.edu/clark/?p=8163 .
  • Carbohydrate Counting List

    Carbohydrate Counting List

    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
  • Corporate Catering & Event Menu

    Corporate Catering & Event Menu

    Corporate Catering & Event Menu www.bistromarketplace.com 125 Park Avenue New York, N.Y 10017 Tel: 212- 661-3330 Fax: 212- 661-3363 WELCOME! And thank you for choosing Market Place Cafe as your caterer. We are pleased to introduce our new catering menu. For long, we’ve had the adventures of servicing our Clients at many different locations all around Manhattan. Whether you are around the Corner or holding A Board Meeting in lower Manhattan, we can help. Market Place Cafe was created Out of our love for Planning memorable events. MARKET PLACE CAFE is a unique, full-service event planning and catering company for Large or small Corporate and private events. We can handle every aspect of your party, including Exemplary food and Menus, rental needs, location selection and incredible buffet Floral design. Our progressive attitude sets Us apart from other companies and is what gives each Event a signature style. Our goal is to exceed your Expectations with every service we provide. Rest assured that your food will taste as fabulous as it looks. From flavor to presentation, we take pride In providing unique food not only delicious to the mouth, but also to the eye. LET US CATER YOUR NEXT EVENT For question regarding our catering service Market Place party planners are available and ready to assist you. CORDIALLY, YOUR FRIENDS AT MARKET PLACE CAFE 2 Page B R E A K F A S T (Six Guests Minimum Order) Cold breakfast Bagels $3.25 PER GUEST Served with whipped butter, fruit Jam and assorted cream cheeses Full Size Breakfast $4.95PER GUEST Baked full size muffins, danishes, croissants, scones, yogurt loaves and bagels.
  • Hong Kong in Belgium

    Hong Kong in Belgium

    Master Thesis 2015 Carolien Potter Hong Kong in Belgium Master thesis 2015 Carolien Potter Hong Kong in Belgium Hasselt University Faculty of Architecture and Arts HONG KONG IN BELGIUM How a different culture and its environment can be sold in Belgium. MASTER THESIS Carolien Potter HASSELT UNIVERSITY FACULTY OF ARCHITECTURE AND ARTS 2014 - 2015 Supervisor: Dr. Katelijn Quartier Tutor: Philippe Swartenbroux PREFACE The first words of my thesis I would like to dedicate to those who have supported me during the project, even when I was 10.000 kilometres away from them. First and foremost I would like to thank my supervisor Dr. Katelijn Quartier for her honest advise and feed- back throughout the research project. Secondly I would like to thank Philippe Swartenbroux, for the nu- merous tutorials, clever suggestions and motivating inspirations. Many thanks for letting me see that the solution was often right in front of me. Furthermore I would like to thank everyone who made it possible for me to go to Hong Kong in the first place, as well as my friends who showed me the city and the outlying island, as if I were a local. Also many thanks to those who helped me make my trip abroad a whole new experience. And last but not least I want to thank particularly my boyfriend Domien, for the love and patience during the project, as well as my friends and family for their encouragements and support when I needed it the most. ABSTRACT Even from the times before Marco Polo travelled and documented his travels to Asia, there has been an interest in other unknown countries to write about it and to show others the interesting and different customs from those cultures.
  • 08 MAY CAT Copy.Indd

    08 MAY CAT Copy.Indd

    ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods MAY TABLE OF CONTENTS Memorial Day Delivery Schedule 2 2008 PRICELIST Grocery Brand Name Index 8 Order & Delivery Schedules 16 Policies and Procedures 17 BUSINESS HOURS Seasonal Items 18 Monday-Friday New Items 24 8:30-4:30 Key 25 Case Stack Deals 29 Hot Deals 30 REACH US AT Books and Bulk Items 37 5 Commerce Way Frozen Items 53 PO Box 399 Grocery - Ethnic Foods 66 Barrington, NH 03825 Grocery by Category 80 (p)603.664.5656 Household and Miscellaneous 132 (f)603.664.8840 Remedies and Supplements 138 Personal Care 142 Pet Foods and Care 152 Refrigerated Items 154 FOR ORDERS SHIPPED BETWEEN MAY 5 - MAY 30 Memorial Day 2008 Delivery Schedule Area route #‛s 100, 101 & 150 Area route #‛s 503 Order Thurs., May 22 by 4 pm Order Wed., May 28 by 1 pm Deliver Tues. & Wed., May 27 & 28 Deliver Fri., May 30 Area route #‛s 200 & 201 Area route #‛s 516 Order Friday, May 23 by 4 pm Order Tues., May 27 by 4 pm Deliver Wed., Thurs., May 28 & 29 Deliver Thurs. & Fri., May 29 & 30 Area route #‛s 300 & 301 Area route #‛s 600, 602 & 603 Order Friday, May 23 by 11 am Order Tues., May 27 by 4 pm Deliver Tues., Wed., May 27 & 28 Deliver Thurs., Fri. & Sat., May 29, 30 & June 1 Area route #‛s 400 & 402 Order Wed., May 28 by 4 pm Area route #‛s 900 Deliver Friday, May 30 Order Tues., May 27 by 11 am Deliver Wed., May 28 Area route #‛s 401 Order Tues., May 27 by 4 pm Area route #‛s 950 & 951 Deliver Thurs., May 29 Order Friday, May 23 by 2 pm Deliver Tues., May 27 Area route #‛s 450 & 451
  • ANCHO CHICKEN with CHERRY BBQ SAUCE Mashed Potato, Slaw with Carrots, Almonds & Creamy Chimichurri

    ANCHO CHICKEN with CHERRY BBQ SAUCE Mashed Potato, Slaw with Carrots, Almonds & Creamy Chimichurri

    ANCHO CHICKEN WITH CHERRY BBQ SAUCE Mashed potato, slaw with carrots, almonds & creamy chimichurri COOK TIME SERVINGS CALORIES PER SERVING MENU 30 MIN 2 770 GLUTEN-FREE Tonight’s cherry barbecue sauce lends INGREDIENTS (9 ITEMS) WHAT YOU’LL NEED sweet and savory flavors to this hearty 2 (6 oz) Chicken breasts medium pot dinner. The crave-worthy pan sauce is ½ tsp Ancho-cumin spice blend medium sauté pan spooned over juicy roasted chicken breasts, 1 oz Dried cherries baking sheet mixing bowls dusted with an ancho-cumin spice blend 4 oz Mild barbecue sauce measuring cup & spoons for a hint of heat. Buttery, scallion-flecked 1 whole Russet potato strainer mashed potato and a cabbage, carrot, and 1 whole Scallion potato masher almond slaw — drizzled with our herby, 4 ¼ oz Cabbage* & 2 oz & carrots thermometer creamy chimichurri sauce — complete the oven mitt ½ oz Sliced almonds T 30-minute meal. cooking oil 1 ¾ oz Creamy parsley & cilantro chimichurri E S 2 tbsp butter M salt & pepper KING O FO O R C If you ordered the 4-serving version of this meal, ALLERGENS 4 refer to the guidelines in Step 1. T TREE NUTS (almonds) E EGGS *This ingredient may be a different color. Certified gluten-free by the Gluten Intolerance Either way, this dish will still be delicious! S SOY M MILK Group’s Gluten-Free Food Service (GFFS) program. Wash and dry fresh produce. Wash hands and surfaces after handling raw poultry. Consuming raw or undercooked poultry GREEN CHEF IS PROUD to be a USDA Certified Organic company.
  • Hot Pot Taste Test Paul French Vancouver Nocturnes

    Hot Pot Taste Test Paul French Vancouver Nocturnes

    HOT POT TASTE TEST PAUL FRENCH VANCOUVER NOCTURNES 2018/03- 04 1 MAR/APR 2018 为您打造 A Publication of HOT POT TASTE TEST PAUL FRENCH VANCOUVER NOCTURNES 出版发行: 云南出版集团 云南科技出版社有限责任公司 地址: 云南省昆明市环城西路609号, 云南新闻出版大楼2306室 责任编辑: 欧阳鹏, 张磊 书号: 978-7-900747-63-1 Since 2001 | 2001年创始 thebeijinger.com A Publication of 广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号 孚兴写字楼C座5层, 100020 Advertising Hotline/广告热线: 5941 0368, [email protected] Since 2006 | 2006年创始 Beijing-kids.com Managing Editor Tom Arnstein Editors Kyle Mullin, Tracy Wang Contributors Jeremiah Jenne, Andrew Killeen, Robynne Tindall, Will Griffith, Tautvile Daugelaite, Andrew Little 国际教育 · 家庭生活 · 社区活动 True Run Media Founder & CEO Michael Wester 国际学校如何帮助 有特殊需要的儿童 How MSB and BSB Shunyi Owner & Co-Founder Toni Ma Give Extra Help to Their Students Art Director Susu Luo 为什么我们很少听说 “学习障碍”？ Designer Vila Wu Learning Difficulties: The Elephant in Production Manager Joey Guo Chinese Classrooms Content Marketing Manager Robynne Tindall Marketing Director Lareina Yang Events & Brand Manager Mu Yu Marketing Team Helen Liu, Cindy Zhang, Echo Wang 封面故事 HR Manager Tobal Loyola 我们其实都一样 We Are Different, We Are the Same 2016年11月刊 1 HR & Admin Officer Cao Zheng Finance & Admin Manager Judy Zhao Since 2012 | 2012年创始 Jingkids.com Accountants Vicky Cui, Susan Zhou Digital Development Director Alexandre Froger IT Support Specialist Yan Wen Photographer Uni You Sales Director Sheena Hu Account Managers Winter Liu, Wilson Barrie, Olesya Sedysheva, 国际教育·家庭生活·都市资讯 2018.04 Veronica Wu, Sharon Shang, Fangfang Wang Sales Supporting
  • Menu 21.05.2018.Novo

    Menu 21.05.2018.Novo

    NATURAL BURGERS SINGLE COMBO MENU CLASSIC BURGER 65KN 82KN 150G JUNETINA, SALATA, RAJČICA, KISELI KRASTAVCI, SIR, LUK, ROŠTILJ UMAK 150G BEEF, GREEN LEAF LETTUCE, TOMATOES, PICKLES, CHEESE, ONION, BARBECUE SAUCE CHICKEN BURGER 67KN 84KN 150G PILETINA, ŠAMPINJONI, RAJČICA, SALATA, MOZZARELLA, LUK, LJUTI MANGO UMAK 150G CHICKEN, MUSHROOMS, TOMATOES, GREEN LEAF LETTUCE, MOZZARELLA, ONION, HOT MANGO SAUCE SPICY BURGERNEW 68KN 85KN 150G JUNETINA, ZELENA SALATA, SIR, RAJČICA, KISELI KRASTAVCI, LUK, LJUTI UMAK 150G BEEF, GREEN LEAF LETTUCE, CHEESE, TOMATOES, PICKLES, ONION, HOT SAUCE LE BRIE BURGER 72KN 89KN 150G JUNETINA, ŠAMPINJONI, RAJČICA, BRIE SIR, ZELENA SALATA, KISELI KRASTAVCI, ROŠTILJ UMAK 150G BEEF, MUSHROOMS, TOMATOES, BRIE CHEESE, GREEN LEAF LETTUCE, PICKLES, BARBECUE SAUCE TOTO BURGER 72KN 89KN 150G JUNETINA, SIR, SALATA, RAJČICA, KISELI KRASTAVCI, LUK, JAJE, PARMEZAN, ROŠTILJ UMAK 150G BEEF, CHEESE, GREEN LEAF LETTUCE, TOMATOES, PICKLES, ONION, EGG, PARMESAN CHEESE, BARBECUE SAUCE BLACK BURGERNEW 74KN 91KN 150G JUNETINA, KAJMAK, SLANINA, ZELENA SALATA, CRVENI RADIĆ, RAJČICA, LUK, ROŠTILJ UMAK 150G BEEF, KAYMAK, BACON, GREEN LEAF LETTUCE, RED-LEAVED CHICORY, TOMATOES, ONION, BARBECUE SAUCE CRISPY BACON BURGER 74KN 91KN 150G JUNETINA, SLANINA, SIR, RUKOLA, RAJČICA, JAJE, ROŠTILJ UMAK 150G BEEF, BACON, CHEESE, RUCOLA SALAD, TOMATOES, EGG, BARBECUE SAUCE VEGGIE BURGER V 74KN 91KN 150G VEGE BURGER, LUK, RUKOLA, SVJEŽI KRASTAVCI, ŠAMPINJONI, VEGANSKI SIR OD KOKOSA, JOGURT – ČEŠNJAK UMAK 150G VEGGIE BURGER, ONION, RUCOLA, CUCUMBERS, MUSHROOMS,
  • Better Sauces and Rubs with Sunsweet® Ingredients

    Better Sauces and Rubs with Sunsweet® Ingredients

    BETTER SAUCES AND RUBS WITH SUNSWEET® INGREDIENTS HOW TO REDUCE SUGAR AND SALT AND IMPROVE FLAVOR THE SUNSWEET ADVANTAGE Sunsweet® Ingredients are functional ingredients made out of real food. Derived from prune plums, they are naturally sweet yet low in sugar. When used in sauces, marinades, and seasoning rubs, these ingredients can reduce total sugar without sacrificing taste. They also can drive down pH, enhance color, and increase yields. This is possible because of the unique chemical composition of prune plums, which are high in sorbitol, fiber, acids, and antioxidants. Made with GMO-free plums, Sunsweet® Ingredients not only yield sauces that taste cleaner and more balanced but also support a clean-label declaration. Sunsweet® Ingredients come in a variety of forms— from pastes and concentrates to powder—helping to turn dried plums into functional and versatile ingredients that belong in every R&D tool kit. 1 CONTENTS I. Sunsweet® Ingredients at Work 3 II. No-Added-Sugar Sauces 4 Tomato Sauce 6 Pizza Sauce 6 Salsa Fresca 7 Restaurant-Style Salsa 7 Red Enchilada Sauce 8 Classic Barbecue Sauce 10 Spicy Barbecue Sauce 10 Five-Spice Barbecue Sauce 11 III. Lower-Sodium Rubs 11 Ancho Plum Chili Rub 12 Five-Spice Rub 12 Barbecue Plum Rub 13 Sriracha Plum Rub 13 IV. Product Descriptions 14 Fresh Plum Concentrate 14 Dried Plum Puree 15 Prune Juice Concentrate 15 Dried Plum Powder 16 I. SUNSWEET® INGREDIENTS AT WORK Developing new sauces and rubs or reformulating existing products is more of an art than a science, yet there are a number of places where Sunsweet Ingredients can be applied.