International Dinner

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1 Dinner, 14 Countries Heilman Dining Center Wednesday, November 13, 2019 4:30-8:00 p.m. Piatto Bene- Pasta Side Grains & Greens Hemispheres (left) Pork Char Siu Sundubu Jjigae Bowl Station featuring: Chicken Wings Char Siu Black Rice Bun Cha Black Rice Kabocha Squash Sinigang Kabocha Squash Assorted Choys Burmese Coconut Noodle Assorted Choys Hemisphere’s (right) Piatto Bene- Pizza Side Kabuli Pulao International Bread Selection Jasmine Rice Veggie Fried Rice Milk Bread Bruces Naan Pork Char Siu Pappadums Chicken Wings Char Siu Roti Black Rice Campus Deli & Panini Pandesal Kabocha Squash Sushi Assorted Korean Pasties Assorted Choys Vegetarian Shellfish Finfish Spider Grill (left) Toaster Side Chicken Yakitori Tea & Dessert Shrimp Habachi Kuih Lapis, Bingka, Yam, and Halo Halo Short Grain Rice Tapioca Shaved Ice Thai Corn Fritter Yam Balls & Grass Jelly with Toppings Spider Grill (right) Avocado Bar side Pork Char Siu Wakame Salad Ice Cream Bar Chicken Wings Char Siu Soba Noodle Salad Thai Tea Ice Cream Black Rice Kimchi Golden Milk Ice Cream Kabocha Squash Corner Matcha Ice Cream Assorted Choys Num Pang Sandwich Station Chicken Thighs, Pork Butt & Toppings Marketplace Carts in the Middle Dining Room: Lumpia Cold Salads Fruit Butcher Sugar Cane Desserts with Sweet Chili Burmese Tea leaf Assorted Exotic Juice Water Chestnut Paste Iceberg with Fruits Ginger & Lychee Cake Oyster Sauce Sago Pudding Gado Gado Salad Sheer Khurma .

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Soup N Salad ぜんさい
Yakitori やきとり Appetizer ぜんさい : Chef’s recommendation Yakitori やきとり (per skewer) Commonly a Japanese Type of Skewered Grilled Chicken ……………………….2.95 Edamame えだまめ Edamame えだまめ Young Soybeans with Fried Garlic and Sesame Oil......Steamed or Grilled...4.95 シューマイ Shumai Shrimp Dumpling with House Kabayaki Sauce.......Steamed or Panfried......5.95 Fire Mussel ファイアいがい Grilled Mussel, Scallion with House Special Spicy Sauce………………..........5.95 Salmon Dynamite さけダイナマイト Deep Fried Salmon Ball with Spicy Sauce.................................................6.95 ギョーザ Gyoza Crispy Pan-fried Dumplings (Chicken & Pork) with Ponzu Sauce ...............6.95 たこやき Shumai シューマイ Takoyaki Very Popular Street Food Snack in Japan (Fried octopus ball) ………………..6.95 Cha-Shu-Bun (Pork Belly Bun)チャーシューパン NYC trendy appetizer mix with Jin’s way.………......................................…7.95 Tempura てんぷら Lightly Battered and Deep Fried Shrimp & Veggies . ................................7.95 ギョーザ Gyoza Next Calamari イカてんぷら Crispy Calamari with House Garlic Seafood Sauce...................................8.95 New Sashimi Appetizer ニューさしみ Our Unique/Modern Style Assorted Daily Fresh Sashimi..........................9.95 ぜんさい Fire Mussel ファイアいがい Soup N Salad Miso Soup みそしる Home-style, Soybean Paste Soup………………………………………………………..…2.50 Clear Mushroom Soup しいたけしる Ginger Dashi Broth with Shiitake Mushroom and Scallion………………….....2.95 チャーシューパン Cha -S hu - B un Pumpkin Soupカボチャしる Rich, Smooth Flavor Pumpkin Soup with Croutons & Ginger Strings.....……4.95 House Salad サラダ Fresh Mixed Veggies with Sesame Dressing……………………………………....……3.95 Seaweed Salad わかめサラダ T Takoyaki たこやき Seasoned Wakame, ginger sesame Dressing ............................................4.95 Squid Salad たこサラダ Seasoned cooked squid mixed with Japanese mountain vegetables.......... 4.95 Tofu Salad とうふサラダ Crispy Tofu & Mixed Fresh Veggies with House Ginger Dressing ………..…… Miso Soup みそしる 8.95 Entree いっぴんりょうり Ramen ラーメン ……………13.95 Our recipes originate from the Kumamoto region of Japan.
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Entree Beverages
Beverages Entree HOT MOCKTAIL • MyRasa Platter $ 20 A combo set of chicken & beef satay, tauhu sumbat, fragrant coconut rice, $ 4.5 • Longing for Longan $ 7 roti canai served with beef rendang and an apam balik Muar for dessert. • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 $ 4.5 • Rambutan Rocks $ 12 • Milo rambutan, coconut jelly and rose syrup • Kerabu Apple • Teh O $ 3.5 Crisp green apple salad tossed in mild sweet and sour dressing served with deep • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly fried chicken. • Tropical Crush $ 7 pineapple, orange and lime zest • Beef Noodle Salad $ 12 COLD • Coconut Craze $ 7 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. coconut juice and pulp, with milk and vanilla ice cream • 3 Layered Tea $ 6 • Satay $ 10 black tea layered with palm sugar and evaporated milk Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 6 • Tauhu Sumbat $ 10 • Soya Bean Cincau $5.5 • Apple Juice soya bean milk served with grass jelly • Orange Juice $ 6 A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. $ 5 • Carrot Juice $ 6 • iceTeh lemon O Ais tea Limau • Watermelon Juice $ 6 • Spring Rolls $ 6.5 $ 5 Vegetables wrapped in popia skin. (4 pieces) • freshAir Kelapa coconut juice Muda with pulp $ 5 • Sirap Bandung Muar rose syrup with milk and cream soda • Samosa $ 6.5 COFFEE $ 5 Curry potato wrapped in popia skin.
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Thai Street Food Bangkok in the Heart of Lakewood
Thai Street Food Bangkok in the Heart of Lakewood 216-226-4890 13415 Madison Ave Lakewood, OH 44107 Starters Soups North-East Sausage $6 Tom Yum $4.50 Pork sausage stuffed with rice, spices, and herbs. Famous Thai’s spicy and sour soup with lemongrass, mushroom, chili, cilantro, and your choice of shrimp Spring Rolls $5 or tofu. Vegan crispy roll stuffed with vegetables, served with homemade sour and sweet sauce. Tom Kha $4.50 Thai Egg Rolls $5 Mild coconut milk soup with a touch of chili, galangal, Crispy egg roll stuffed with vegetables and minced lemongrass, and your choice of chicken or tofu. pork served with homemade sour and sweet sauce. Pot Stickers $6 Steamed chicken dumpling served with ginger sauce. Rice Dish Fried Meatball on a Stick $5 Served with sweet and spicy sauce. Kao Pad Chicken Satay $7.95 Fried rice with your choice of meat, egg, Chinese Char-grilled curried chicken skewers, served with broccoli and sweet onion. (Basic, but delicious) Homemade warm peanut sauce and spicy pickled Chicken or Tofu $8.95 Beef $9.95 cucumber relish. Shrimp $10.95 Kra Praow Our most popular street dish. Your choice of meat, with fresh basil, chili, and garlic. Served with jasmine rice and fried egg. (Cleveland’s favorite) Chicken or Tofu $10.95 Beef $11.95 Shrimp $12.95 Seafood $14.95 Noodles Thai Curry Street Noodle Soup Red Curry Street noodle soup with bean sprouts, cilantro, and Spicy Red curry in coconut milk with carrot, sliced your choice of meat bamboo, and basil. Chicken or Tofu $8.95 Beef $9.95 Yen Ta Fo (Pink Soup) $10.95 Green Curry Fresh rice noodles with homemade fermented bean Hot Green curry in coconut milk with sliced bamboo, curd sauce, and Seafood noodle soup.
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Char Siu Pork
Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
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Local Dishes Loved by the Nation
Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
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Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries
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Entree Beverages
Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
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How to Make Epic Veggie Kabobs
How to Make Epic Veggie Kabobs By August 05 2021 Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around the world. Most have origins in meat-based skewers such as shish kabobs (grilled lamb), but the term and the method can be applied to plant-based combinations—with spectacular results. Here’s a rundown of kabob basics, from prep tips and success secrets to tasty combinations and easy marinades. Choosing Your Vegetables The key to a truly great kabob is a balanced combination of ingredients. A good rule of thumb is to pair milder components (e.g., zucchini, eggplant, extra-firm tofu, mushrooms, broccoli, and potatoes) with zesty ones (e.g., onions, peppers, and cherry or cocktail tomatoes). Here are a few kabob combinations that work especially well together (marinade recipes can be found below): Zucchini chunks, onion wedges, cherry tomatoes, and your favorite vinaigrette-style salad dressing as a marinade Baby potatoes (par-boiled), diced red bell pepper, cremini mushrooms, whole shallots, miso marinade Carrot chunks (par-boiled), red onion wedges, diced yellow bell pepper, peanut marinade Eggplant chunks, diced yellow squash, red onion wedges, tahini marinade Brussels sprouts (par-boiled), sweet potatoes (par-boiled and cut into chunks), leek rounds, tangy mustard marinade Extra-firm tofu, mini bell peppers, broccoli florets, soy marinade Prepping and Assembling Kabobs: 7 Success Secrets Prepping and assembling kabobs is simple. Just follow these tips. 1. Don't Peel Leave skins on fruits and vegetables whenever possible to help them remain intact and prevent sticking.
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Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)
Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu) Ingredients Pork Marinade ● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar Honey Glaze ● 1 tablespoon honey ● 1 tablespoon water Instructions 1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes).
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International Cocktail Menu
International Cocktail Menu Cold Snacks Marbre of poultry with fresh green pepper corn and walnuts Lemongrass prawn martinis with cocktail dip and brandy mousseline White ham, cheddar with Dijon mustard on oat rye bread Smoked ocean salmon trout with capers and red onions Bite size flaky bouchees filled with porto liver parfait Curried chicken and jicama mince in golden rice flour shells Soothing cucumber cups with tangy tuna salad Exotic pomelo salad with minced chicken and shrimps Vietnamese spring rolls with sweet-sour dipping BBQ Potato chips Puff pastry savouries Fried sesame coated cashewnuts Warm Entrees Sakoo Sai Moo Chor Muang Minced knife fish patties with tender winged beans Golden fried flaky Thai curry puffs Black mussel hor mok with kaffir lime leaf threads and coconut cream Deep fried garoupa nuggets in tempura batter with tangy lime-chilli dip Bite size steamed char-siu pork buns From Our BBQ Station Char-grilled curried chicken satays Char-grilled BBQ pork skewers with garlic and pepper From Our Carving Station Carved bone ham glazed with honey and brandy Small-oven fresh black currant and sunflower seed baguette Dijon mustard, home-made apple sauce, BBQ tomato dip Desserts Red berry soft meringue tartlets Caramelized ginger-ginseng pots de crème Selection of small sweet Thai treats Glazed fresh mango mignardises Seasonal tropical fresh fruits 48 Oriental Avenue, Bangkok 10500, Thailand, Telephone +66 (0) 2659 9000, Facsimile +66 (0) 2659 0000 [email protected] Thai Cocktail Menu Cold Snacks Kuay Tiew Lui Suan Savoury
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Sheer Khurma Eid
Sheer Khurma in Phyllo Rose Nests Sheer Khurma is typically eaten as a cooling dessert on Eid day. This recipe is created for us by Indian American chef and television personality Maneet Chauhan. She has created a modern twist on a traditional dessert and served them in phyllo nests. The recipe is divided into two parts, first Sheer Khurma and then Phyllo nest, and then we combine both. Sheer Khurma Ingredients § 3 tbsp Ghee § 3-4 Clove § 10-12 Almonds Crushed § 10-12 Cashew Nuts Crushed § 10-12 golden Raisins § 2 tbsp Pistachios Crushed § 2 tbsp Chironji § ½ cup Fine Vermicelli § 2 cups Full Fat Milk § 5-6 Dates Chopped § 1/4 cup Sugar § 15-20 strands saffron Soaked in 2 tbsp milk § 1/2 tsp Cardamom Powder Directions 1. Heat ghee in a heavy bottom pan. 2. Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. 3. Add vermicelli and fry till slightly browned. 4. Now add milk and dates and cook for 10-12 minutes till vermicelli is softened. 5. Add sugar, saffron soaked in milk and cardamom powder and cook for another minute. 6. Cool. Phyllo cups Ingredients 3 tablespoons unsalted butter, melted, plus more for tin 8 ounces (1/2 package) kataifi, thawed 4 teaspoons sugar ½ tsp dried rose petals 1 teaspoon ground cardamom Directions 1. Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers.
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Yakitori Chicken Sushi Rice
Sushi Making for Beginners Yakitori Chicken Serves 6 Ingredients ● ½ c sake* ● ½ c soy sauce ● 1 Tbsp sugar ● 1 clove garlic, crushed ● 1 ½ Tbsp ginger root, grated ● 1 lb chicken breast, cubed ● 3 medium leeks, white part, cut into ½ inch pieces ● Salt and pepper to taste Directions 1. In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. 2. Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. 3. Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade. Nutrition facts per serving: 159 Calories, 1 g fat (.3 g saturated), 11.5 g carbs, 1 g fiber, 20 g protein (* For the purpose of this class, we are omitting sake, use ¼ c of water to help bind marinade) Sushi Rice Serves 6-8 Ingredients ● 3 cups white rice ● ½ cup rice vinegar ● 2 tbsp sugar ● 2 tsp salt Directions 1. Wash the rice (1 cup = ~2 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice (the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice).
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