DOCSLIB.ORG

MAXS MENU 2020 Web

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

MAX’S APPETIZER PLATTER 41.00 CALAMARES 19.00 Calamares, Lumpiang Shanghai, Spicy Chicken Tender rings of calamari coated in our special batter Wings & Fresh Lumpiang Ubod. & fried until crispy. Served with sweet & sour sauce. SPICY CHICKEN WINGS 19.00 MACARONI SALAD 13.00 Deep-fried chicken wings coated with Max’s A home style macaroni salad with fresh spicy sauce. Served with blue cheese dressing. vegetables, pineapple & chopped chicken tossed in Max’s special mayo dressing. LUMPIANG SHANGHAI 19.00 Ground beef & vegetables with spices rolled ENSALADANG TALONG 22.00 in spring roll wrap, deep-fried served with Grilled eggplant, chopped tomato, diced atchara & home-style sweet & sour sauce. onion, vinegar & light soy sauce. Topped with quail eggs & cherry tomato. FRESH LUMPIANG UBOD 22.00 Classic Filipino dish of coconut shoot with chicken CHICKEN EMBUTIDO 19.00 & shrimp wrapped in a fresh crepe. Served with A typical Filipino meatloaf made from ground garlic & soy savory sauce. chicken, ham, cheese & raisins. Pan-seared & served with sweet & sour sauce. FRIED LUMPIANG UBOD 22.00 CREAM OF MUSHROOM SOUP 14.00 Classic Filipino dish of coconut shoot with chicken & shrimp wrapped in a spring roll pastry & fried until golden brown. Served with CRISPY KAMOTE FRIES 12.00 garlic vinegar dipping sauce. ™ MAX’S FRIED CHICKEN The home-cooked, Sarap to the Bones™, Fried Chicken that puts us on the map. Golden fried to perfection with a unique blend of secret spices. Served with sweet potato fries. Always made to order & best enjoyed with Max’s Banana Ketchup & Worcestershire Sauce. FULL HALF FAMILY BASKET HOUSE SPECIALTY 51.00 29.00 Full 58.00 - with 4 rice Half 34.00 - with 2 rice MAX’S CHICKEN SISIG 38.00 A sizzling treat of chopped Max’s chicken & chicken liver. Cooked with a robust serving of onion, celery & mayonnaise, topped with sliced chilli. TINOLANG MANOK 45.00 Chicken soup with chayote, pokchoy, lemongrass, ginger & onion. Topped with chilli & served with fish sauce, lemon & chopped green & red chilli. BONELESS BBQ CHICKEN (Pinoy Style) Full 56.00 - 4 skewers with 4 rice Marinated boneless chicken leg, char-grilled to perfection! Half 34.00 - 2 skewers with 2 rice Served with home-made atchara, chilli lemon soy dip & chilli vinegar dip. BACOLOD CHICKEN INASAL 34.00 Marinated & char-grilled chicken leg quarter served with calamansi, chilli soy, garlic vinegar & atchara. All dishes are good for 2-3 to share KARE-KARE 57.00 Classic Pinoy favourite done the Max’s way - rich beef & vegetable dish of ox tail & ox tripe simmered in thick peanut sauce, served with alamang. BEEF SISIG 45.00 Tender beef with a special sauce made more flavorful with chopped white onion & chilli. SINIGANG NA BAKA 48.00 This sour tamarind-flavored soup with premium beef ribs & green vegetables is a staple Pinoy fare that is perfect for any day. BEEF HINALANG 39.00 Beef short ribs, spring onion & ginger in a spicy beef broth soup dish that is best enjoyed with rice to minimize its hotness. Derived from the word "Halang" which means hot, this popular Davaoeño soup dish is like a spicy version of Nilagang Baka. BEEF BINAGOONGAN 48.00 Crispy beef ribs wok-tossed with garlic, onion, tomato, shrimp paste & deep-fried eggplant. Topped with fresh green mangoes. BICOL EXPRESS 39.00 Marinated & fried beef simmered in spicy coconut milk with shrimp paste, long chilis, onion & garlic. Known natively in Bikol as sinilihan, this Filipino dish was popularized in Malate, Manila. CRISPY BEEF TADYANG 44.00 Seasoned beef ribs, crispy fried & served with three sauces - garlic vinegar, chilli-soy dip & lechon sarsa. Garnished with roasted cherry tomatoes. INIHAW NA BAKA 49.00 Pinoy-style spicy BBQ beef ribs. Served with chilli soy dip. BISTEK 48.00 Thinly sliced beef, braised in soya-sauce & topped with crispy onion rings. BULALO 67.00 Beef shank bone marrow simmered slowly until tender with corn on the cob & fresh green vegetables. BULALO SIZZLING STEAK 65.00 Beef bulalo, caramelized onion & topped with mushroom sauce. SINIGANG NA HIPON 52.00 Sour, tamarind- flavoured broth with black tiger prawns, kangkong, string beans, radish, eggplant & okra. SINIGANG NA TIYAN NG BANGUS 49.00 Premium milkfish belly in a sour tamarind-flavored broth with an assortment of vegetables. SINIGANG NA SALMON 47.00 Rich, buttery salmon head & belly complemented by the sourness of tamarind & ginger-flavored clear broth with kangkong, string beans, radish, eggplant & okra. INIHAW NA SALMON 54.00 Marinated Norwegian salmon charcoal-grilled! Topped with Ensaladang Talong & served with calamansi & chilli soy dip. PINAPUTOK NA TIYAN NG BANGUS 54.00 Boneless milkfish belly, stued with chopped tomatoes, onions & garlic, wrapped in banana leaf & grilled. Topped with fresh tomato salsa. FRIED BONELESS BANGUS 47.00 Whole milkfish marinated in a secret blend of spices fried to a golden brown served with tomato wedges & garlic vinegar dipping sauce. SIZZLING TOFU 37.00 Fried tofu cubes with chopped onion, red & green bell pepper & mayonnaise. Topped with chilli. GINISANG MONGGO 35.00 Sautéed mung beans with prawn, smoked bangus, crispy beef cuts, ampalaya, tomatoes & topped with crispy cracklings. PINAKBET WITH TOFU 33.00 A Filipino staple dish of vegetables, tofu & prawns, sautéed with shrimp paste. ILOCOS DINENGDENG 35.00 A bagoong-based dish of mixed vegetables topped with fried bangus belly. Also called "Abraw" or "Inabraw", this popular Ilocano dish is similar to the Pinakbet of the Tagalog. CHOPSUEY 33.00 Vegetable dish with chicken strips & shrimp in soy & oyster sauce. NOODLES PANCIT LUGLUG 35.00 Thick rice noodles cooked in shrimps & annatto sauce with ground vegetable cracklings, topped with sliced boiled egg, fried garlic, chopped spring onion, shrimp & lemon. Good for sharing. PANCIT BIHON 35.00 A traditional & well-loved rice noodle dish made with vegetables, shrimps, chicken balls, chicken strips & chicken liver. Good for sharing. PANCIT CANTON 35.00 An all-time favorite Chinese dish of sautéed egg noodles, vegetables topped with chicken strips, chicken balls, shrimps & spring onion with lemon on the side. Good for sharing. RICE CRABMEAT FRIED RICE 25.00 A molded ring of fried rice filled with fresh vegetables, crabmeat & scrambled eggs garnished with chopped spring onion. Good for sharing. GARLIC single 08.00 / unlimited 12.00 PLAIN single 07.00 / unlimited 10.00 COMBOS RICE BOWLS PLATTER MEAL 35.00 KARE-KARE 30.00 A quarter of Max’s Fried Chicken & steamed rice Steamed rice with rich beef & vegetables dish complemented with a serving of Pancit Canton of ox tail & ox tripe simmered in thick peanut sauce & a Max’s Caramel Bar. served with alamang. FIESTA MEAL 35.00 BEEF SISIG 21.00 A quarter of Max’s Fried Chicken & steamed rice Steamed rice with tender beef cooked in a special sauce complemented with a serving of Fresh or Fried made more flavorful with chopped white onion & chilli. Lumpiang Ubod & a Max’s Caramel Bar. CHICKEN SISIG 21.00 CHOPSUEY MEAL 30.00 Steamed rice with chopped Max’s chicken & chicken liver A quarter of Max’s Fried Chicken & steamed rice cooked with a robust serving of onion, celery & mayonnaise, complemented with a serving of Chopsuey topped with sliced chilli. & a Max’s Caramel Bar. BISTEK 21.00 MAX’S HALF CHICKEN DINNER MEAL 43.00 Steamed rice with thinly sliced beef braised in soya sauce A half serving of Max’s Fried Chicken served with cream & topped with crispy onion rings of mushroom soup, steamed rice & a scoop of vanilla ice cream. CHICKEN CURRY 21.00 MAX’S CLASSIC MEAL 28.00 Steamed rice with Pinoy-style chicken curry, peppers, potato & pineapple in a rich coconut milk. A quarter of Max’s Fried Chicken & steamed rice complemented with a serving of Macaroni Salad & a Max’s Caramel Bar. BEEF BINAGOONGAN 21.00 Crispy beef ribs wok-tossed with garlic, onion, tomato, shrimp paste QUARTER MEAL 23.00 & deep-fried eggplant. Topped with fresh green mangoes. A quarter of Max’s Fried Chicken, steamed rice & a Max’s Caramel Bar. LAING 21.00 Steamed rice with shredded taro leaves with thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, & shrimp paste. UPGRADE YOUR COMBO: BEEF MENUDO 21.00 • SOUP 06.00 Steamed rice with beef, chicken liver, mixed peppers, (Cream of Mushroom Soup) potato & raisins in a mildly spiced tomato sauce. • DESSERT 07.00 (Buko Pandan, Leche Flan or Ube Crème Decadence) BIG COMBO BREAKFAST 38.00 A full breakfast oer of garlic rice, sunny side up or scrambled eggs with Boneless Bangus, Chicken Tocino, & Max’s Tapa. MAX’S TAPA 28.00 Tender slices of fried marinated beef served with plain or garlic rice & fried eggs sunny side up. Comes with a side of zesty atchara. BONELESS BANGUS 35.00 Marinated boneless milkfish, golden fried & served with plain or garlic rice with a choice of fried eggs sunny side-up or scrambled eggs. Comes with a side of zesty atchara. CHICKEN TOCINO 27.00 Bite-size tender juicy caramelized chicken strips served with garlic rice & fried eggs sunny side up. Comes with a side of tomato wedges . CHICKEN LONGGANISA 25.00 Home-made chicken longanisa, served with garlic fried rice & fried eggs sunny side up. Served with a side of garlic vinegar dip & atchara. UPGRADE YOUR COFFEE 04.00 Latte, Cappuccino, Mocha, Hot Chocolate or Iced Tea SET A Full 570.00 • Max’s Fried Chicken Half 290.00 • Sinigang na Tiyan ng Bangus • Chopsuey • Beef Binagoongan • Pancit Bihon • Plain Rice • Buko Pandan SET B Full 595.00 • Max’s Fried Chicken Half 315.00 • Sinigang na Salmon • Boneless Bangus • Bistek • Pancit Canton • Plain Rice • Buko Pandan SET C Full 754.00 • Max’s Fried Chicken Half 405.00 • Bulalo • Sizzling Tofu • Kare Kare • Pinaputok na Tiyan ng Bangus • Plain Rice • Buko Pandan • Lemon Ice Tea * Full Serves 10 | Half Serves 5 MAX’S DESSERT SAMPLER 33.00 UBE CRÈME DECADENCE 15.00 Delectable dessert of Buko Pandan, Ube A light, smooth creamy eggless custard Crème Decadence, Leche Flan, with ube halaya (purple yam) filling served Cream Cheese Brownie a la mode.
Recommended publications
  • Cakes Desserts

    Cakes Desserts

    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
  • Microorganisms in Fermented Foods and Beverages

    Microorganisms in Fermented Foods and Beverages

    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
  • Health Benefits of Fermented Foods and Beverages

    Health Benefits of Fermented Foods and Beverages

    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
  • MENU Enjoy Our Singaporean Peranakan Signatures with Our Takeaway and Delivery Service

    MENU Enjoy Our Singaporean Peranakan Signatures with Our Takeaway and Delivery Service

    MENU Enjoy our Singaporean Peranakan signatures with our takeaway and delivery service. TAKEAWAY Takeaway of orders are available from 12pm to 9pm Kindly place orders at least 45 minutes before pick-up time. DELIVERY Enjoy free delivery on orders over $100. A flat delivery charge of $15 applies for other orders. Kindly place orders at least 2 hours before delivery time. TO PLACE AN ORDER, PLEASE CALL OR WHATSAPP US (FROM 10AM) AT 9834 9935 OR EMAIL US AT: [email protected] VIOLETOON. COM SALADS GADO GADO . 18 TAU HU GORENG (V) . 9 , , - , , , , ' STARTERS NGOH HIANG . 18 KUAY PIE TEE . 17 , , “ ” , TURMERIC CHICKEN WINGS . 15 MEAT BUAH KELUAK AYAM . 25 BABI PONG TAY . 19 - - , REBUNG M ASAK LEMAK . 19 BEEF RENDANG . 25 VO CURRY CHICKEN . 19 CHOICE OF THIGH MEAT OR BREAST MEAT DAGING CHABEK BEEF CHEEK . 37 , SEAFOOD UDANG GORENG CHILLI . 33 GARAM A SSAM FISH . 24 FISH TEMPRA . 22 COD IN CREAMY L AKSA SAUCE . 39 , , , (V) – V EGETARIAN OPTION P RICES SUBJECT TO SERVICE CHARGE AND PREVAILING GST E NJOY FREE DELIVERY ON ORDERS OF A MINIMUM FINAL BILL OF $100 VEGETABLES SAMBAL EGGPLANT (*) . 13 MEATLESS MEATBALLS RENDANG (V) . 15 CHAP CHYE . 16 BROCCOLI BUAH KERAS (V) . 15 SAYOR LODEH (V) . 14 K AI L AN WITH BRAISED CHINESE MUSHROOMS (V) . 15 RICE & NOODLES DRY L AKSA . 25 NASI GORENG WITH ' HAE B EE AND P RAWNS . 23 , , RY EEF OR UN D B H F . 22 HAINANESE C HICKEN RICE . 22 - - , . , NASI KUNING RICE . 3.50 CHICKEN RICE RICE . 3 JASMINE RICE . 2 ROTI PRATA . 2 DESSERTS SUGEE CAKE .
  • Cakes (By Order) Desserts

    Cakes (By Order) Desserts

    Yema Mocha, Vanilla, Ube** Regular Ube Special Cakes (by order) Double Flavour (sponge cake, Chocolate, (ube icing in (ube in Combination custard coated w/ Pandan* centre) centre) cheese) $25 $28 $30 - $30 8” Round (feeds 10) $45 $50 $55 - $55 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) 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 Rathburn Menu Desserts (905) 306-1616 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 592 Rathburn Rd Mississauga, 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 10:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-7:00 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 10:00-7:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-7:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday
  • Diet and Health in the Philippines

    Diet and Health in the Philippines

    FOODS lJSED BY FILIPINOS IN HAWAII BY CAREY D. MILLER LUCILLE LOUIS KISAKO YANAZAWA UNIVERSITY OF HAWAII AGRICULTURAL EXPERIMENT STATION BULLETIN 98. HONOLULU, HAWAII • 1946 BAHAY KUBO (MY NIPA HUT) Bahay kubo kahima't munti Ang halaman doon au lumalati; Singkamas at talong, sigarrillas, mani, Sitao, batao, patani. Kundol, patola, upo't kalabasa At saka mayroon pang labanos, mustasa; Sibuyas, kamatis, baoang at luya, Sa palibot' ay puro linga. This Filipino folk song tells of the many vegetables growing in the garden surrounding the little nipa hut in which the Filipinos live. The song includes the names of many of the vegetables described in this bulletin, as well as egg­ plant, peanuts, onion, garlic, ginger, and others. The authors wish to thank Emilia S. Cavan, of Manila, for permission to quote the poem, which appears in her book Filipino Folk Songs (Manila, 1924). 2 Foreword THE CONDITIONS described in this bulletin were true at the time the manuscript was completed in 1941. Since that time the war has prevented the importation of foodstuffs from the Philippines and has caused some changes in the employ­ ment of Filipinos in Hawaii. However, since the war has not materially altered the food habits and the health of the Filipinos in Hawaii, the manuscript has not been revised. The bulletin was written primarily for the use of teachers, extension agents, public health nurses, dietitians, and others interested in the welfare of Filipinos in Hawaii. Parts of it should also be of help and interest to Filipino students in intermediate and high schools, who can interpret the findings and recommen­ dations to those parents who cannot read English.
  • Catering Menu

    Catering Menu

    49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice.
  • National City / 619-477-7071

    National City / 619-477-7071

    Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
  • Crisostomo-Main Menu.Pdf

    Crisostomo-Main Menu.Pdf

    APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked
  • 5146-5157 Issn: 00333077

    5146-5157 Issn: 00333077

    PSYCHOLOGY AND EDUCATION (2020) 57(9): 5146-5157 ISSN: 00333077 Development and Economic Viability of Milkfish (Chanos-Chanos) Longganisa John Navarro Northern Iloilo Polytechnic State College [email protected] ABSTRACT Bangus or Milkfish (Chanos chanos) is abundant in the Municipality of Ajuy in such a way that the researcher enables to develop wide array of Bangus by products that have potential market value. This study experimental research focuses on the development of longanisa made of bangus. The study involves two phases; the first phase is the standardization of bangus longanisa which produces three formulations such as, Treatment A- ½ cup milkfish, Treatment B-2 cups milkfish, and Treatment C-3 cups milkfish; the second phases is the determination of acceptability level in terms of aroma, color, taste, texture, and the general acceptability. The products was evaluated by selected panels consist of 10 students, 10 members of faculty, and 10 parents of NIPSC –Ajuy Campus. Using the Likert scale, results revealed that Treatment C was the most acceptable products in terms of color ( very acceptable), aroma ( very acceptable), texture (very acceptable), taste (highly acceptable), and general appearance(highly acceptable). It was also revealed that there are no significant differences in the level of acceptability of Bangus longanisa when rated by respondents. Keywords Milk Fish, Economic Viability, Experimental Research, Applied Research.The Problem and its Background Article Received: 10 August 2020, Revised: 25 October 2020, Accepted: 18 November 2020 Introduction researchers to develop a meat-like and nutrition longganisa derived from Milkfish. Rice and fish comprise the staple food of the Filipinos and The researchers of this study made a common decision to since Bangus or Milkfish is the National fish of the utilize Milkfish as main ingredient to substitute pork or Philippines, it plays an important role in the Filipino diet, chicken in the preparation of longganisa under the title: health and economy.
  • Whole Lechon

    Whole Lechon

    PremiumPartyPackage All Time PinoyFavorites (Serves approximately 50-75) CLASSIC COMBO Order Now ! $499 1 Entree $4.95 2 Entrees $6.50 Kare-Kare Full tray Grilled Chicken (Bone-in) 80 pcs A LA CARTE Pork & Chicken BBQ 75 pcs Tilapia Escabeche Half tray Vegetable Pinakbet Full tray Small $3.00 Palabok Full tray Pork Menudo Full tray Medium $6.00 Large $9.00 Package Meat or Seafood ValueParty Catering & To Go Small $3.50 SET A $139 SET B $149 Pork & Chicken BBQ 20 pcs Grilled Chicken (Bone in) 20 pcs Medium $6.50 Menu Lumpiang Shanghai 60 pcs Beef Caldereta 1/2 tray Large $9.50 Grilled Chicken (Bone in) 20 pcs Lumpiang Shanghai 60 pcs Pinakbet 1/2 tray Chopsuey 1/2 tray Bihon or Canton Noodles 1/2 tray Bihon or Canton Noodles 1/2 tray WHOLE LECHON Steamed Rice Full tray Steamed Rice Full tray PRICE VARIES Grill City can be found in these BY LOCATION SET C $159 SET D $239 Seafood City Supermarkets: Bistek 1/2 tray Kare-Kare 1/2 tray A delicious centerpiece for your party! Lumpiang Shanghai 60 pcs Pork & Chicken BBQ 30 pcs • Sacramento • National City Tilapia Escabeche 1/2 tray Grilled Chicken (Bone in) 30 pcs Chopsuey 1/2 tray Tilapia Escabeche 1/2 tray 6051 Mack Road, 1420 E. Plaza Bloulevard Pinakbet 1/2 tray Sacramento, CA 95823 National CitySan Diego, CA 91950 Bihon or Canton Noodles 1/2 tray Tel. No: (916) 393-8910 Tel. No: (619) 336-1833 Steamed Rice Full tray Bihon or Canton Noodles 1/2 tray Steamed Rice Full tray • Cerritos •Chula Vista SET E $259 SET F $279 17202 Norwalk Boulevard 285 E.
  • PHILIPPINE BIDDING DOCUMENTS (As Harmonized with Development Partners)

    PHILIPPINE BIDDING DOCUMENTS (As Harmonized with Development Partners)

    PHILIPPINE BIDDING DOCUMENTS (As Harmonized with Development Partners) Procurement of Food Stuff for 2020 2nd Semester Consumption Preface These Philippine Bidding Documents (PBDs) for the procurement of Goods through Competitive Bidding have been prepared by the Government of the Philippines (GOP) for use by all branches, agencies, departments, bureaus, offices, or instrumentalities of the government, including government-owned and/or -controlled corporations (GOCCs), government financial institutions (GFIs), state universities and colleges (SUCs), and local government units (LGUs) and autonomous regional government. The procedures and practices presented in this document have been developed through broad experience, and are for mandatory1 use in projects that are financed in whole or in part by the GOP or any foreign government/foreign or international financing institution in accordance with the provisions of the 2016 Revised Implementing Rules and Regulations (IRR) of Republic Act (RA) 9184. The Bidding Documents shall clearly and adequately define, among others: (a) the objectives, scope, and expected outputs and/or results of the proposed contract; (b) the eligibility requirements of bidders, such as track record to be determined by the Head of the Procuring Entity; (c) the expected contract duration, the estimated quantity in the case of procurement of goods, delivery schedule and/or time frame; and (d) the obligations, duties, and/or functions of the winning bidder. In order to simplify the preparation of the Bidding Documents for each procurement, the PBDs groups the provisions that are intended to be used unchanged in Section II. Instructions to Bidders (ITB) and in Section IV. General Conditions of Contract (GCC). Data and provisions specific to each procurement and contract should be included in Section III.