Cakes Desserts

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Ube Special Yema Mocha, Vanilla, Double Cakes (sponge cake, Chocolate chiffon, Ube** Regular (ube in centre), Flavour custard coated Pandan* (ube icing in centre) Chocolate Combination fudge w/ cheese) $32 $34 $36 - $36 8” Round (feeds 10) 12” Round (feeds 20) $55 $60 $65 - $65 9” x 13” Rec (feeds 20) $55 $60 $65 - $65 12” x 18” Rec (feeds 40) $105 $110 $120 $110-$120 $120 Edible images and additional décor add $12. For fondant cakes please inquire at our Latimer location (905) 567-8878. *add $2-, $5, $7 for macapuno (shredded coconut) **Taro Terry Fox Menu Desserts Boat tarts $9/10 pc Inipit $10/12p (905) 567-0100 Baked custard pastry w/ icing vanilla chiffon cake sandwich w/ custard centre Brazo de mercedes (reg or ube) $14/half $27/whole Kutsinta $6/12pc $50/100 5380 Terry Fox Way Mississauga, ON baked fluffy meringue roll w custard $16/ube $30/ube whole Orange coloured steamed rice cake centre half [email protected] Broken cathedral $4/sm $30/platter Leche flan $8 Soft, creamy gelatin dessert crème caramel Buko pandan $7 Maja Blanca $4/sm $17/plate gelatin, string coconut fruit salad Coconut and creamed corn pudding Business Hours: Cassava cake $10/sm $30/ party tray Pionono $6/half $12/whole baked sticky cassava with coconut chiffon cake roll with margarine and sugar Monday 11:00 -6:00 topping Crema de fruita $12/sm $40/ Puto Puti with cheese $5/10pcs $50/ 100pc vanilla cake layered with fruit party tray Steamed rice cakes with cheddar cheese on top Tuesday 11:00-6:00 cocktail Egg Pie $12 /ea Puto ube or pandan .60c/ea $60/100pc Wednesday 11:00-6:00 Custard pie with flaky crust Taro or pandan leaf extract-infused steamed rice cake Empanada $15/10pc Silvanas $12/doz Thursday 11:00-6:00 baked chicken patties Crunchy meringue disks rolled in icing, cake crumbs, cashews Friday 11:00-6:00 Hopia baboy and munggo $8/ Flaky pastry w/ onion or red bean doz or 8pc Saturday 10:00-6:00 Sunday 10:00-5:00 Updated OCT 2020 Party Cuisine Noodles Half deep Full deep Seafood/Veggies Other favourites Pancit bihon canton $46 $125 Chopsuey $58 $130 1 item combo $9 Pancit palabok (thick) $48 $125 Ginataang sitaw $58 $130 2 item combo $11 Pancit sotanghon guisado $48 $125 Laing $70 $170 Daing fried boneless milkfish $13 Embutido $8/frozen Pinakbet $58 $130 Fresh lumpia $3.50/ea Pork Fried veggie lumpia $2.25 Half deep Full Adobo pork and chicken $55 $125 Beef Lumpia shanghai $27.50/50 $55/100 deep Asado $55 $125 Tortang talong $4/ea Bopis $55 $125 Bicol express $55 $125 Caldereta $70 $170 Binagoongan $55 $125 $70 $170 Crispy pata $13.50+ ea Kare kare Dinuguan $55 $125 Igado $55 $125 Chicken Lechon kawali $70 $170 Afritada $55 $125 Kilawin $70 $170 BBQ pork $3/ea Menudo $55 $125 Curry chicken $55 $125 Paksiw na lechon $70 $170 Picadillo (giniling) $55 $125 Chicken fried rice $50 $120 Pochero $55 $125 Porksteak $55 $125 Sisig $70 $170 Sweet and sour $55 $125 Please allow 48 hours notice for party tray cancellations; 72 hour notice for cake cancellations. Prices subject to change without prior notice. Tokwa’t baboy $70 $170 Halo Halo with ice cream $7 $25/doz min Drinks Sago Gulaman syrup with jelly and tapioca $2.50 Cupcakes 1 flavour per dozen 16oz Pop $1.50 Vanilla, Chocolate, Mocha, Red Velvet, Issue OCT 2020 Ube, Pandan, Confetti .

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Ube Yema Mocha, Vanilla, Cakes Special Double Flavour (sponge cake, Chocolate, Ube** Regular (ube in Combination custard coated Pandan* (ube icing in centre) centre) w/ cheese) $25 $28 $30 - $30 8” Round (feeds 10) 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) $45 $50 $55 - $55 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878. *add $2-$7 for macapuno (shredded coconut) **Taro Brampton Menu Desserts (905) 457-0500 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 7916 Hurontario St Brampton, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 11:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-8:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-8:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-8:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday 10:00-8:00
Copy of Manila Mart Catering Menu

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Maja Blanca Recipe Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well. Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor. Try this Maja Blanca Recipe and let me know what you think. Maja Blanca Recipe Ingredients • 4 cups coconut milk • 3/4 cup cornstarch • 14 ounces condensed milk • 3/4 cup fresh milk • 3/4 cup granulated sugar • 15 ounces whole sweet kernel corn • 5 tbsp toasted grated coconut Cooking Procedure 1. Pour the coconut milk in a cooking pot and bring to a boil. 2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. 3. Simmer for 8 minutes 4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted 5.
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BATANGAS Business Name Batangas Egg Producers Cooperative (BEPCO) Owner Board Chairman: Ms

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El Tango Y La Cultura Popular En La Reciente Narrativa Argentina

City University of New York (CUNY) CUNY Academic Works All Dissertations, Theses, and Capstone Projects Dissertations, Theses, and Capstone Projects 5-2018 El tango y la cultura popular en la reciente narrativa argentina Monica A. Agrest The Graduate Center, City University of New York How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gc_etds/2680 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] EL TANGO Y LA CULTURA POPULAR EN LA RECIENTE NARRATIVA ARGENTINA by Mónica Adriana Agrest A dissertation submitted to the Graduate Faculty in Latin American, Iberian and Latino Cultures in partial fulfillment of the requirements for the degree of Doctor of Philosophy, The City University of New York 2018 © 2018 MÓNICA ADRIANA AGREST All Rights Reserved ii EL TANGO Y LA CULTURA POPULAR EN LA RECIENTE NARRATIVA ARGENTINA by Mónica Adriana Agrest This manuscript has been read and accepted for the Graduate Faculty in Latin American, Iberian and Latino Cultures in satisfaction of the dissertation requirement for the degree of Doctor of Philosophy. ______________________________ ________________________________________ November 16th, 2017 Malva E. Filer Chair of Examining Committee ________________________________________ ________________________________________ November 16th, 2017 Fernando DeGiovanni Executive Officer Supervisory Committee: Silvia Dapía Nora Glickman Margaret E. Crahan THE CITY UNIVERSITY OF NEW YORK iii ABSTRACT EL TANGO Y LA CULTURA POPULAR EN LA RECIENTE NARRATIVA ARGENTINA by Mónica Adriana Agrest Advisor: Malva E. Filer The aim of this doctoral thesis is to show that Tango as scenario, background, atmosphere or lending its stanzas and language, helps determine the tone and even the sentiment of disappointment and nostalgia, which are in much of Argentine recent narrative.
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Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,