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Shrimp Stir Fry
SHRIMP STIR FRY Makes 2-3 servings | 30 minutes 2 Tablespoons peanut or sesame oil 1 large or 2 medium carrots 2 stalks of celery 1 pound small shrimp, peeled and deveined 1 small red onion, sliced (optional) 2 Tablespoons Sambal Oelek 1 Tablespoon ABC Sweet Soy Sauce Salt to taste Herbs to garnish instructions 1. Peel and slice the carrots into diagonal wheels - roughly a quarter inch thick. Slice the celery into diagonal quarter inch slices and set aside. 2. Peel and slice the onion and set aside separately. 3. In a large wok or deep frying pan, heat up the oil and add the carrots. Turn the heat down, cover the pan with a lid and let the carrots cook for four-five minutes or longer until they are soft. 4. Raise the heat of the pan again, add the celery and stir fry for two-three minutes until the celery is slightly cooked. 5. Add the raw shrimp and red onion continue cooking on high heat stirring rapidly. 6. Add the Sambal Oelek and soy sauce and within two minutes, turn the heat off. Even if some of the shrimp appear to not be cooked, they will finish cooking while resting. 7. Serve garnished with herbs. notes & variations When adding the two sauces, add a tablespoon of peanut butter or chopped peanuts for added flavor. Add two-three cups of chopped spinach or watercress leaves to the stir fry before turning the heat off. Sambal Oelek is a fresh ground chili paste and the sweet soy sauce is made by ABC (Heinz) brand. -
Menú Kamakura
TEMPURA DONBURI TERIYAKI PASTAS CALIENTES Curry Udón ( New) Oyako - Don $14.00 Incluye arroz blanco o arroz (EMPANIZADO JAPONÉS) (Pollo, huevo y cebolla) (Caldo a base de Curry con pasta Udon, KAMAKURA frito y sopa astil o ensalada verde Zanahoria, Cebollin y la Proteina de su elección) Incluye arroz blanco o arroz frito Una - Don $25.00 “EL AUTENTICO SABOR JAPONES” y sopa astil o ensalada verde (Anguila en salsa especial) Teriyaki de Pollo $15.50 Pollo $16.00 Tempura Vegetal $14.50 Tempura Mariscos Ten-Don de Vegetales $14.00 Teriyaki de Boca Colorada $17.50 Cerdo $17.00 (Zanahoria, Berenjena, y vegetales $19.75 (Vegetales en Tempura) Teriyaki de Salmón $19.75 Camote, Cebolla, Ejote, (Camarón, Cangrejo, Kamakura Special Donburi $16.00 Res $17.50 Chile Verde) Pescado y Vegetales Mixtos) (Vegetales con pollo al estilo Japonés) Teriyaki de Camarón $19.75 Camarón $18.00 Tempura Mixto $19.50 Tempura Camarones Sukiyaki (1 p) $18.50 Chicken Namban (NEW) $16.00 Kake Udón $10.00 y vegetales $18.50 (Servido en una ollita con pasta harusame, tofu, (Pollo Marinado estilo japones, con (Cangrejo, Pescado, Carne rib eye y vegetales) (Importado) (Caldo de Boca Colorada c/pasta (Camarones y Vegetales Mixtos) salsa tartara especial) Udón, Wakame y Cebollin) Camaron, Pollo y Gyu-Don $ 16.00 Vegetales Mixtos) Tempura solo (Corte de Rib Eye, Huevo y Cebolla) (Importado) Teriyaki de Res $17.50 Tempura Udón o Soba $16.75 Camarones $19.75 Ten-Don $ 18.00 Teriyaki de Vegetales $13.00 (Caldo de Boca Colorada pasta Udón o (Camarón y vegetales en Tempura) Teriyaki -
12.50 Lunch Menu Enter to Win $450 in Dining Gift Cards
$12.50 LUNCH MENU APPETIZERS ENTRÉES DESSERTS — CHOOSE ONE — — CHOOSE ONE — — CHOOSE ONE — BUFFALO BLUE DEVILED EGGS* TANDOORI CHICKEN WRAP LEMON CURD CAKE Roth Kase Moody Blue, celery spring mix, tomato, cucumber, graham cracker crust, onion, mint tzatziki raspberry cream cheese frosting SUMMER BERRY SALAD* mesclun mix, blueberry, strawberry, CUBAN FLATBREAD HONEY PANNA COTTA raspberry, feta, almond, pulled pork, ham, pickles, granola, preserves berry vinaigrette baby Swiss, mustard JALAPEÑO POPPERS FALAFEL SLIDERS* cornmeal batter, crispy prosciutto, cucumber pico de gallo, herbed tahini chili-lime crema * VEGETARIAN OPTION AVAILABLE CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. MAXIMUM MEAL VALUE $20.00 ENTER TO WIN $450 Please remember, your gratuity should be based on the full value of your meal ($20.00 or more) IN DINING GIFT CARDS and the quality of service. Thanks for digging into Downtown Dining – Sorry, no changes or substitutions. – Week! Give us your feedback and enter to win one of four downtown dining gift card Downtown Dining Week packages, valued at $450. Take the survey at is presented by Milwaukee www.milwaukeedowntown.com/diningweek Downtown, BID #21 by Monday, June 11 for your chance to win. While visiting our site, please consider a donation to Key to Change – an initiative to end chronic homelessness in our community. #downtowndiningmke $25.00 DINNER MENU APPETIZERS ENTRÉES DESSERTS — CHOOSE ONE — — CHOOSE ONE — — CHOOSE ONE — BUFFALO BLUE DEVILED -
Los Cien Montes Más Prominentes Del Planeta D
LOS CIEN MONTES MÁS PROMINENTES DEL PLANETA D. Metzler, E. Jurgalski, J. de Ferranti, A. Maizlish Nº Nombre Alt. Prom. Situación Lat. Long. Collado de referencia Alt. Lat. Long. 1 MOUNT EVEREST 8848 8848 Nepal/Tibet (China) 27°59'18" 86°55'27" 0 2 ACONCAGUA 6962 6962 Argentina -32°39'12" -70°00'39" 0 3 DENALI / MOUNT McKINLEY 6194 6144 Alaska (USA) 63°04'12" -151°00'15" SSW of Rivas (Nicaragua) 50 11°23'03" -85°51'11" 4 KILIMANJARO (KIBO) 5895 5885 Tanzania -3°04'33" 37°21'06" near Suez Canal 10 30°33'21" 32°07'04" 5 COLON/BOLIVAR * 5775 5584 Colombia 10°50'21" -73°41'09" local 191 10°43'51" -72°57'37" 6 MOUNT LOGAN 5959 5250 Yukon (Canada) 60°34'00" -140°24’14“ Mentasta Pass 709 62°55'19" -143°40’08“ 7 PICO DE ORIZABA / CITLALTÉPETL 5636 4922 Mexico 19°01'48" -97°16'15" Champagne Pass 714 60°47'26" -136°25'15" 8 VINSON MASSIF 4892 4892 Antarctica -78°31’32“ -85°37’02“ 0 New Guinea (Indonesia, Irian 9 PUNCAK JAYA / CARSTENSZ PYRAMID 4884 4884 -4°03'48" 137°11'09" 0 Jaya) 10 EL'BRUS 5642 4741 Russia 43°21'12" 42°26'21" West Pakistan 901 26°33'39" 63°39'17" 11 MONT BLANC 4808 4695 France 45°49'57" 06°51'52" near Ozero Kubenskoye 113 60°42'12" c.37°07'46" 12 DAMAVAND 5610 4667 Iran 35°57'18" 52°06'36" South of Kaukasus 943 42°01'27" 43°29'54" 13 KLYUCHEVSKAYA 4750 4649 Kamchatka (Russia) 56°03'15" 160°38'27" 101 60°23'27" 163°53'09" 14 NANGA PARBAT 8125 4608 Pakistan 35°14'21" 74°35'27" Zoji La 3517 34°16'39" 75°28'16" 15 MAUNA KEA 4205 4205 Hawaii (USA) 19°49'14" -155°28’05“ 0 16 JENGISH CHOKUSU 7435 4144 Kyrghysztan/China 42°02'15" 80°07'30" -
The Kahala Hotel & Resort Hosts First Ever Ramen At
NEWS RELEASE FOR IMMEDIATE RELEASE March 26, 2019 Media Contacts: Dara Lum Amy Higa The Kahala Hotel & Resort iQ 360 for Sun Noodle [email protected] [email protected] (808) 739-8854 (808) 386-6790 THE KAHALA HOTEL & RESORT HOSTS FIRST EVER RAMEN AT THE BEACH EVENT WITH SUN NOODLE HONOLULU – The Kahala Hotel & Resort has partnered with Sun Noodle to host Ramen at the Beach, a three-night culinary event featuring world-renowned Ramen restaurateur, Chef Shigetoshi Nakamura at the Plumeria Beach House. Nakamura will serve his specialties – Torigara Shoyu Ramen and Steak Mazemen – as part of the Seafood Buffet at the oceanfront restaurant on April 5 and 6 from 5:30 to 10 p.m. The Buffets featuring Chef Nakamura’s dishes are $68 for adults and $34 for children (ages 6-12). Plumeria Beach House will also serve A la Carte Lunch and Dinner Sets featuring Nakamura’s Torigara Shoyu Ramen or Steak Mazemen with a cold Mapo Tofu side dish starting Sunday, April 7 and ending with Lunch on Friday, April 12. The Lunch Set costs $27 for Ramen or $31 for Mazemen. The Dinner Set costs $37 for Ramen or $42 for Mazemen and includes a choice of Beer, Wine, Sake or Dessert. Nakamura will make his final appearance for a “Pop-Up” Dinner service on Sunday, April 7 from 5:30 to 9 p.m. Reservations are required and the Ramen & Mazemen quantities are limited. To make reservations, please call The Kahala’s Dining Reservations at (808) 739-8760. “We are excited to partner with Sun Noodle, a local business with a long history of attention to quality and care,” said Gerald Glennon, general manager of the Kahala Hotel & Resort. -
As One of China's Most Celebrated Literary
BAS-RELIEFS A pair of Tang Dynasty (618-906 AD) dragon reliefs on the façade of the Kuo building greets passersby and diners. Margaret Kuo commissioned these reliefs to Lung-kuang Yang, a renowned sculptor from Hangchow, to honor the Chinese name of her new eatery on the Main Line, which translates into English as the “Dragon’s Lair.” She chose the simple majesty of an ancient version of a Tang dragon devoid of modern embellishment to memorialize one of the Golden Ages of Chinese culture, known for its literature and arts. Continuing with this theme, the bas-reliefs of horses on the wall of the first floor dining room are sculpted replicas of two of six reliefs ordered by Emperor Tai-tsung, founder of the Tang Dynasty. These figures portray favorite mounts that Tai-tsung rode into battle to secure his rule and the empire’s borders. The priceless originals are part of the collection of the University of Pennsylvania Museum, in Philadelphia. POEM by LI PO As one of China’s most celebrated literary legends, Li Po’s poem is both spontaneous and inspiring. His life (701-762 AD) and works epitomize the adventuresome splendor of the Tang Dynasty with its military prowess romanticized and tempered by art, music and literature. Margaret Kuo selected the following verses by this extraordinary Tang Dynasty poet to adorn her dining room in the form of carved calligraphy flanking the horse bas-reliefs. The translation by Simon Elegant reads as follows: A pot of wine amidst the flowers’ With these two I set alone, no friends to drink with Or waste this Spring evening. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
Post Covid Main Menu July 2021
SHIME-Noodles, Soups Awase Miso Shiru $5.00 Curry Ramen OR Udon $17.00 country style miso, handcrafted dashi, seasonal two shrimp tempura, scallions, crème fraiche, veggies braised beef and veggie curry broth Kinoko Miso Shiru $6.00 Niku Udon $20.00 country style miso, handcrafted dashi, assorted Sliced ribeye and onions, scallions, mitsuba, Naruto, mushrooms braised beef broth, udon noodles Ramen Salad $17.00 Tori Mazemen $16.00 sesame bean sprouts, cucumbers, onsen egg, shredded chicken, mushroom, onsen egg, mitsuba, scallions, shredded chicken, sprouts, ginger soy nori, garlic soy, no broth dressing Sukiyaki Udon $20.00 Shio Ramen $11.00 sliced rib eye, onions, mushrooms, scallions, ginger wakame, menma, scallions, sesame seeds, chicken soy, no broth broth Vegetable Yaki Udon $17.00 Buta Moyashi Ramen $16.00 veggies, ginger soy sauce, no broth, vegan pork belly, bean sprouts, chili oil, scallions, miso Kakiage Zaru Soba $17.00 broth shrimp & mixed veggie tempura fritter, cold dashi Tan Tan Men $16.00 soy broth, cold soba noodles spicy sesame ground beef & onion, menma, bean sprouts, scallions, chicken soy broth KIDS MENU 10 & Under $10 1. Shio Ramen plain chicken ramen, naruto edamame Kids Plates – includes edamame, arabiki corn dog, plain miso, furikake gohan or fries (both+$2) 2. Chicken Skewers Momokawa (thigh), muneniku (breast) 3. Karaage fried chicken 4. Tempura Two shrimp, assorted veggies, dashi dipping sauce *all prices are subject to change without notice. Thank you for your understanding $25 minimum order per person . -
Recipe: Singapore Satay + Spicy Peanut Sauce
Recipe: Singapore Satay + Spicy peanut sauce The recipe shows you how to make juicy and tender marinated meat on skewers along with a sweet and savoury peanut sauce. For satay 2 lbs boneless and skinless chicken quarters 3 tablespoon coconut or choice of cooking oil ½ tablespoon salt (or to taste) 1 tablespoon honey (or choice of sweetener) Bamboo skewers, soaked in cold water for 3 hours (or overnight) -> omit this if making as a chicken chop For Marinade (A): 2 garlic cloves, peeled 6 shallots, peeled 2 stalks of lemongrass (white part only) or juice of ½ lemon and lemon zest 1 knob (3 cm or 1 inch) of ginger 1 knob (3 cm or 1 inch) turmeric, chopped or 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon ground cumin To serve with: 1 cucumber, cut into small pieces 1 red onion, quartered Tip: You can soak the bamboo skewers while the meat is being marinated as it takes the same amount of time Tip: For better flavours, you can toast ground spices in a dry skillet over medium-low heat and stir frequently till they become fragrant and darken slightly. Watch that it doesn’t burn! Steps: 1) Blend ingredients for marinade in a food processor 2) Slice chicken into bite-sized quarters around 3cm in length 3) Combine chicken and marinade together, add the honey and salt. Stir to mix well. Leave to marinate in fridge for 3-6 hours (preferably overnight). Thread three or four pieces of meat into each bamboo skewer 4) Grill the satay skewers on medium heat until meat begins to brown. -
The Lichen Genus Hypogymnia in Southwest China Article
Mycosphere 5 (1): 27–76 (2014) ISSN 2077 7019 www.mycosphere.org Article Mycosphere Copyright © 2014 Online Edition Doi 10.5943/mycosphere/5/1/2 The lichen genus Hypogymnia in southwest China McCune B1 and Wang LS2 1 Department of Botany and Plant Pathology, Oregon State University, Corvallis, Oregon 97331-2902 U.S.A. 2 Key Laboratory of Biodiversity and Biogeography, Kunming Institute of Botany, Chinese Academy of Sciences, Heilongtan, Kunming 650204, China McCune B, Wang LS 2014 – The lichen genus Hypogymnia in southwest China. Mycosphere 5(1), 27–76, Doi 10.5943/mycosphere/5/1/2 Abstract A total of 36 species of Hypogymnia are known from southwestern China. This region is a center of biodiversity for the genus. Hypogymnia capitata, H. nitida, H. saxicola, H. pendula, and H. tenuispora are newly described species from Yunnan and Sichuan. Olivetoric acid is new as a major lichen substance in Hypogymnia, occurring only in H. capitata. A key and illustrations are given for the species known from this region, along with five species from adjoining regions that might be confused or have historically been misidentified in this region. Key words – Lecanorales – lichenized ascomycetes – Parmeliaceae – Shaanxi – Sichuan – Tibet – Yunnan – Xizang. Introduction The first major collections of Hypogymnia from southwestern China were by Handel- Mazzetti, from which Zahlbruckner (1930) reported six species now placed in Hypogymnia, and Harry Smith (1921-1934, published piecewise by other authors; Herner 1988). Since the last checklist of lichens in China (Wei 1991), which reported 16 species of Hypogymnia from the southwestern provinces, numerous species of Hypogymnia from southwestern China have been described or revised (Chen 1994, Wei & Bi 1998, McCune & Obermayer 2001, McCune et al. -
Instant Noodle Yakisoba
Instant Noodle Yakisoba Ingredients ● 1 (3oz.) package of instant ramen noodles ● 1 small onion ● 1/4 head cabbage (green or other) ● 1 carrots, peeled ● 1 cp veg of choice (broccoli, fzn veg, snow peas, etc.) ● 1/2 " fresh ginger ● 2 cloves garlic ● vegetable oil and sesame oil (optional) ● 2 tbsp soy sauce ● 2 tbsp Worcestershire sauce Ready in 20 minutes ● 1 tbsp ketchup Serves 1-2 ● 1 tbsp sugar Recipe adapted from Budget Bytes ● Hot sauce ● 2 eggs or protein of choice (meat, tofu, etc.) Equipment Preparation ● Cutting board 1. Prep the vegetables. Peel and shred the ● Knife and peeler carrots with a large box grater. Thinly slice the cabbage. Peel and grate the ginger and ● Grater (if available) garlic. Cut additional vegetables into small ● Stirring utensil bite size pieces. Slice any meats if using. ● Medium pot and a large pan or wok 2. Bring a pot of water to boil for the noodles. ● Strainer ● Small bowl 3. Combine the soy sauce, worcestershire sauce, ketchup, sugar, and hot sauce to a small bowl. Stir and set aside. 4. Heat a large pan over med-high heat. Drizzle in a small amount of vegetable oil and saute the garlic and ginger for 30 seconds. 5. Add any raw meat (if using) to the pan and saute until cooked through. Tofu or other proteins can be added here if using (not eggs) 6. Once the protein is cooked add the vegetables and stir fry until softened. 7. Once water has come to a boil, add two eggs gently to the water. Set a timer for 7 minutes. -
Get High on the Wow Factor Page 24 Spring 2015
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Regional Chinese Group Dining Fear of Failure I’ll Drink to That! The latest riffs revealed, Cash in on large parties, 7 nightmare busters, Gin is in, page 8 page 38 page 52 page 62 THE WOW FACTOR THE WOW Sharing the Love of Food—Inspiring Business Success SPRING 2015 BLOWN AWAY GET HIGH ON THE WOW FACTOR PAGE 24 SPRING 2015 FOOD Real Chinese Steps Out 8 America’s regional Chinese cuisine gets ADVERTISEMENT back to its roots. In the Raw 14 Tartare goes beyond beef, capers and PAGE 112 egg yolk. Tapping Into Maple Syrup 20 This natural sweetener breaks out of its morning routine. COVER STORY The Wow Factor 24 When the ordinary becomes extraordinary. MAPLE FOOD PEOPLE SYRUP GOES BOTH Bigger Is Better 38 Master a group mentality to cash in on WAYS— large parties. SWEET AND SAVORY Talk Shop PAGE 20 40 Upping the minimum wage: thumbs up or thumbs down? Road Trip to Las Vegas 44 Take a gamble on a restaurant off the strip. PREMIUM QUALITY SIGNATURE TASTE EXCEPTIONAL PERFORMANCE Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM The Secret to the Upsell 48 A seasoned dining critic says to ditch selling and focus on service. Nightmare Busters 52 Ways to combat 7 of the most common restaurant fears. I’ll Drink to That 62 Gin for the win: The original flavored spirit paves the way for focused beverage programs. WHEN THE TUNA IN TARTARE BECOMES A SNOOZER, GIVE OTHERS A TRY IN EVERY ISSUE (HINT: SALMON) PAGE 14 FOOD Trend Tracker 31 What’s turning up the heat and what’s cooling off.