Thai Restaurant

Total Page:16

File Type:pdf, Size:1020Kb

Thai Restaurant 47. PAD PRIG THAI GATIAM $15.50 SPICY THAI SALAD Wok fried (chicken or beef) with 66. LAAB $16.90 garlic, pepper, carrot and broccoli A spicy blend of ground rice, chilli, fresh Thai herbs 48. PAD WAN $15.50 and salad with minced (chicken or beef) Wok fried (chicken or beef) with carrot and 67. NUA NAM TOK $16.90 pumpkin in sweet orange and herb sauce Char grilled beef, thinly sliced flavoured with NOODLE DISHES ground rice, fresh Thai herbs and tamarind sauce 50. PAD THAI $15.50 68. YAM NUA $16.90 Thai stir fried rice noodles Favourite Thai spicy chargrilled beef salad (chicken or beef or prawn) with crushed peanut, HOUSE SPECIAL egg, chilli jam and bean sprouts 70. MOO YANG TA KRAI $16.90 52. PAD CEE IEW $15.50 Char grilled boneless lean pork marinated in THAI RESTAURANT _______________________________________________________________ Stir fried noodles in sweet soy sauce lemon grass sauce served with a mixture (chicken or beef or prawn) with egg, of shredded carrots and spicy vegetable salad carrot and Chinese broccoli 71. GOONG PLA $16.90 PRAWN DISHES Spicy king prawns with lemon grass, C i v i c 53. GOONG GANG PANANG $16.90 herbs, cucumber, tomato and fresh salad Creamy red prawn curry with crushed peanuts, 72. PAD NUA TA KRAI $16.90 65 London Circuit kaffir leaves topped with crispy egg noodles Spicy wok fried beef, with lemon grass, (Melbourne Building) 54. GOONG GRATIAM $16.90 carrot, pumpkin with chilli tamarind sauce Canberra City King prawns with garlic and pepper, FAVOURITES served with steamed carrot and broccoli 73. RED CURRY DUCK $17.50 Phone 6247 2779 55. GOONG WAN $16.90 Roast duck in red curry with lychees and tomatoes Sweetened king prawns with orange herb sauce 74. THAI GREEN CURRY SEAFOOD $17.50 served with carrot and pumpkin Traditional Thai green curry seafood with fish, Woden 56. GOONG PAD KHING $16.90 mussels, prawns, squid, scallops and coconut milk Cnr Corinna St & Ball St, Woden Stir fried king prawns with ginger, 75. DUCK NAM TOK $17.50 Phone 6282 1144 onion, dried and fresh mushrooms Roast duck with spicy tamarind sauce, red onions 57. GOONG GRA PROW $16.90 and basil leaves Wok fried spicy king prawns with 76. GOONG MANOW $17.50 fresh chilli, corn, green beans, Prawns in soured lime sauce, garlic and fresh Tuggeranong basil leaves and fresh mushrooms chilli served mixed with fresh salad Shop 9c Hyperdome 58. GOONG SAM SAHAI $16.90 POPULAR Shopping Centre Wok fried king prawns with snow peas, young 77. JUNGLE LAMB $17.50 corn, bean sprouts and fresh mushrooms Wok fried lamb with fresh chilli, green pepper corn, Anketell Street Tuggeranong 59. GOONG PREAW WAN $16.90 basil leaves and vegetables Phone 6293 1455 Wok fried sweet and sour king prawns 78. SEAFOOD PAD GAREE $17.50 with corn, pineapple, cucumber and tomato Seafood stir fry of crab, mussels, prawns, squid and 60. GOONG GAREE $16.90 egg in yellow curry A mild yellow prawn curry with coconut milk, BYO $3.00 per bottle potato, pineapple and tomato RICE DISHES FRIED RICE $12.00 Bottled wine only FISH DISHES Fried rice with (beef or chicken or prawn) and vegetables Free Delivery For Orders Over $40 61. PLA NUANG MANOW Market Price JASMINE RICE Or $5 Delivery Fee Applies Choice of steamed whole fish or fillet Steamed jasmine rice (per person) $2.00 with spicy chilli and lime sauce COCONUT RICE Limited Delivery Area 62. PLA NAM TOK Market Price Steamed rice with coconut milk (per person) $2.50 Choice of deep fried whole fish or fillet prices inc GST- conditions and prices are subject to change without notice STICKY RICE (27W) with spicy tamarind sauce, onion and basil leaves Steamed sticky rice (per person) $2.50 ENTREE (4 pieces) VEGETARIAN SOUP 34. GANG DANG $15.50 1. POPIA TAUD $7.50 19. TOM YUM HED $8.90 Red curry (chicken or beef) Thai spring rolls served with sweet Hot and sour fresh mushroom soup with coconut milk , bamboo and eggplant chilli plum sauce (minced pork filling ) with fresh Thai herbs 35. GANG GAREE $15.50 2. KHANOM JEEP $7.50 20. TOM KHA HED $8.90 A mild yellow chicken curry with coconut milk, Thai style steamed dim sims Spicy fresh mushrooms with potato, tomato, pineapple and onion (minced pork and prawn filling) coconut soup and fresh Thai herbs 36. GANG MASSAMAN $16.50 3. TAUD MAN PLA $7.50 The famous Thai curry (chicken or beef) Famous spicy Thai fish cakes with coconut milk, potato 4. SATAY $8.50 VEGETARIAN MAIN COURSE and roasted peanuts Tender chicken chargrilled satays 22. YUM TAO HOO $15.50 37. JUNGLE CURRY $15.50 5. LAAB MOO TAUD $7.50 Grilled firm bean curd with bean sprouts, Hot and spicy red curry Spicy patties of minced pork, onion, salad, crushed peanuts with (chicken or beef) with vegetables mint and shallots plum chilli sauce and herbs (without coconut milk) 6. TREASURE BAGS $7.50 23. GANG GAREE PAK $15.50 38. GANG DANG FUG THONG $15.50 Deep fried pastry filled with minced chicken, Yellow curry with vegetables Red curry (chicken or beef) coconut, corn and water chestnuts 24. GANG KEOW WAN PAK $15.50 with pumpkin and coconut milk 7. GOONG TAUD $8.50 Green curry with vegetables 39. GANG PANANG $15.50 Deep fried battered king prawns and bean curd Creamy red curry (chicken or beef) with almond flakes 25. GANG PHED PAK $15.50 with crushed peanuts and kaffir leaves 8. CURRY PUFFS $7.50 Red curry with vegetables and bean curd topped with crispy egg noodles Delicious mince chicken and 26. GANG PANANG $15.50 STIR FRIED DISHES potato curry puffs Creamy red curry with bean curd, 41. PAD GRA PROW $15.50 9. LEMON GRASS MIXED ENTRÉE (1 of each) $8.50 crushed peanuts and kaffir leaves Wok fried (chicken or beef) A delicious mix of fish cake, spring roll, 27. PAD PAK SATAY SAUCE $15.50 with fresh chilli, corn, green beans, curry puff and deep fried King prawn Steamed mixed vegetables with basil leaves and fresh mushrooms peanut sauce 42. PAD MED MA MAUNG HIMMAPAN $15.50 SOUP 28. PAD PAK $15.50 Wok fried (chicken or beef) 11. TOM YUM GOONG $8.90 Wok fried mixed vegetables with chilli jam, cashew nuts and corn Famous Thai hot and sour prawn soup 29. PAD TAO HOO BAI HO-RA-PHA $15.50 43. PAD KHING $15.50 with fresh herbs and fresh mushrooms Wok fried bean curd with fresh chilli, Wok fried (chicken or beef) with ginger, 12. TOM KHA GAI $8.90 vegetables and basil leaves onion, dried and fresh mushrooms Classic Thai spicy chicken in coconut milk 31. PAD KHING TAO HOO $15.50 44. PAD PREAW WAN $15.50 soup with fresh Thai herbs and Wok fried bean curd with ginger, onion, Wok fried sweet and sour Thai style fresh mushrooms dried and fresh mushrooms (chicken or beef) with corn, tomato, 14. GEOW NAM $8.90 32. PAD MED MA MAUNG HIMMAPAN TAO HOO cucumber and pineapple Minced pork wonton soup (5 pieces) Wok fried bean curd with chilli jam, $15.50 45. PAD SAM SAHAI $15.50 cashew nuts, corn, snow peas and carrots Wok fried (chicken or beef) VEGETARIAN ENTREE (4 pieces) with snow peas, young corn, bean sprouts and fresh mushrooms 16. POPIA PAK $7.50 CURRY DISHES 46. CHICKEN PRARAM $15.50 Vegetable spring rolls 33. GANG KEOW WAN $15.50 Chicken breast with steamed vegetables The famous Thai green curry (chicken or beef) in peanut sauce 17. PAK TAUD $7.50 with coconut milk , bamboo and eggplant Deep fried battered mixed vegetables (27W) Lemon Grass BANQUET MENU 1 BANQUET MENU 2 BANQUET MENU 3 ( LUNCH ONLY ) $18.50 PER PERSON $26.50 PER PERSON $31.50 PER PERSON (MINIMUM 4 PERSONS) (MINIMUM 4 PERSONS) (MINIMUM 6 PERSONS) ENTRÉE ENTRÉE ENTRÉE Veg spring roll and curry puff Curry puff and deep fried battered prawn Fish cake, curry puff and pork spring roll MAIN COURSE MAIN COURSE MAIN COURSE Thai green curry with chicken Massaman beef curry Thai green curry with chicken Stir fried chicken breast with cashew nuts King prawns in soured lime sauce, garlic and Wok fried beef, with fresh chilli, basil leaves fresh chilli served mixed with fresh salad and vegetables Wok fried beef, with fresh chilli, basil leaves and vegetables Wok fried beef with garlic, pepper and vegetables Stir fried mixed vegetables Pad Thai noodle with chicken Stir fried mixed vegetables Steamed rice Red curry beef with pumpkin and coconut milk Creamy red chicken curry with crushed peanuts and kaffir leaves DESSERT Steamed rice Seasonal fresh fruit with icecream Steamed rice DESSERT Coffee or Tea Seasonal fresh fruit with icecream Coffee or Tea Prices include GST (27W) THAI RESTAURANT.
Recommended publications
  • Red Thai Curry.Indd
    Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
    [Show full text]
  • Fish Vegetarian & Sides Vietnamese Salads Rice
    PRE–PRANDIALS VIET ROYAL VIJITO CUCU MARTINI TAY BALO PUNCH Plum Wine, Aloe Vera Jasmine Tea, Sailor Jerrys Rum, Vanilla Vodka, Gin & Vodka rolled with popcorn Jasmine Tea, Vodka, Elderflower Prosecco 6.75 Pasion Fruit, Prosecco 8.5 infused sake 7.5 Syrup, Mango, Red Wine 14 A LA CARTE MENU SMALL EATS MEAT Viet Grill Platter (for two) Hue Lemongrass Pig on Stick Vietnamese Roasted Chicken Campfire Ribeye Heart Steak Khai vị đặc biệt Nem lụi 6/ charcoaled, yellow Gà rô ti 9.50/ honey galzed, five Bò quanh lửa hồng 12/ claypot Seafood 15 / Meat 13 / bean sauce, to be wrapped with spice sauce, cucumber salad. cooked, oyster sauce, onions. Wraps & Rolls 11 Vietnamese herbs. Hue’s delicacy. Lemongrass Chilli Chicken Mighty Marbled Shaking Beef Mekong Hot & Sour Soup Charcoaled Pork Butt Lợn nướng Gà xào sả ớt 8.75/ garlic, onions, Bò lúc lắc 13.50/ cubed Ribeye hạt dổi 5.50/ Na Hang moutain long red chilli. barrel steak, watercress, red Canh Chua 5.75/ Red Sea Prawns okra, taro stem, chilli. pepper, lime sauce, kohlrabi onion. pickle. Robata Grilled Duck Vịt nướng La Vong Grilled Monkfish riềng mẻ 11.95/ galagal marinade, Bo Ne Saigon Bò né 12.50 (for two) Chả cá Lã Vọng 6.95* Cha La Lot Chả lá lốt 7.50 rice wine, sesame & peanut sauce. Vietnamese sizzling beef, pate, galangal, tumeric, dill, cooked at betel leaf wrapped pork suimai meatball, baguette. Indochine Lamb Cừu xào sa tế your table. Choice pungent shrimp dumplings, smashed peanuts. 11.50/ wokked Somerset lamb, Saigon Stewed Pork Thịt kho paste or nuoc cham.
    [Show full text]
  • DINNER-MENU-JAN-2012.Pdf
    www.thaitopaz-sat.com THAI topaz “Healthy, Authentic Fine Thai Cuisine” APPETIZERS THAI TOPAZ CHICKEN SATAY (6 SKEWERS) 5.95 TRADITIONAL, GRILLED, MARINADED CHICKEN SKEWERS SERVED WITH HOMEMADE PEANUT SAUCE AND THAI CUCUMBER SALAD STEAMED POTSTICKERS (5 PCS) (VEGGIE & PORK) 4.50 SUMMER ROLL FRESH VEGETABLES AND VERMICELLI NOODLES WRAPPED IN THIN, SOFT RICE PAPER SERVED WITH LIGHT, HOMEMADE PEANUT SAUCE - VEGGIE (5 PCS) 4.15 - SHRIMP (5 PCS) 4.95 FRIED SPRING ROLL SEASONED VEGETABLES, CLEAR NOODLES AND BLACK MUSHROOMS WRAPPED AND FRIED TO GOLDEN PERFECTION - VEGGIE (5 PCS) 4.15 - CHICKEN (5 PCS) 4.50 TOPAZ CRAB SUPREME (5 PCS) (FRIED CRAB RANGOON) 4.50 TOPAZ PLATTERS 8.50 TRY ALL OF OUR CUSTOMER-FAVORITE APPETIZERS IN ONE PLATE - CRAB SUPREME (5 PCS), VEGGIE SPRING ROLLS (3 PCS) AND VEGGIE SUMMER ROLLS (3 PCS) SHRIMP PARCEL (5 PCS) 4.95 ANOTHER CUSTOMER FAVORITE!! GOLDEN BROWN, THINLY WRAPPED SEASONED SHRIMPS SERVED WITH HOMEMADE, SWEET AND SOUR SAUCE MIANG KAI (CHICKEN LETTUCE WRAPS) 6.95 MINCED CHICKEN BREAST COOKED IN OUR SPECIAL, TASTY SAUCE SERVED WITH LETTUCE LEAVES, GINGER, PEANUTS AND FRESH LIME *** SPICY SCALE: 1 thru 5 PLUS*** Add Extra Meat or Shrimp (6) for $2.50, Vegetables $1.50 SOUPS TOM YUM (SMALL) (FIRE HOT POT) SPICY CLEAR SOUP WITH LEMONGRASS, TOMATOES , LIME LEAVES, LIME JUICE, MUSHROOMS AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 TOM KHA LIGHT COCONUT MILK SOUP WITH LEMONGRASS, GALANGAL, LIME LEAVES, MUSHROOMS, LIME JUICE AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 EGG DROP SOUP 2.50 A THAI TOPAZ STYLE SOUP WITH VEGETABLES, BLACK MUSHROOM STRIPS, THICKENED WITH EGG DROP, TOPPED WITH AROMATIC FRIED GARLIC, CILANTRO AND PEPPER VEGETABLE SOUP 2.50 CARROTS, ONIONS, CABBAGE AND CELERY IN A CLEAR BROTH SALADS THAI SALAD 4.25 FRESH GARDEN SALAD, CUCUMBERS, TOMATOES AND THAI HERBS SERVED WITH OUR LIGHT, HOMEMADE, PEANUT DRESSING AND A SPLASH OF LIME JUICE - CHICKEN 5.25 - SHRIMP 6.25 YUMS YUMS ARE VERY POPULAR THAI SALADS W/ ALL THE CLASSIC FLAVORS OF THAI CUISINE: SWEET, SPICY, SOUR AND SALTY.
    [Show full text]
  • Green Curry Paste
    GREEN THAI CURRY PASTE INGREDIENTS Makes 1 ½ cups • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon white pepper corns • 9 cloves garlic (pressed or finely chopped) • One 8cm piece galangal or ginger • 2 Shallots or one red onion • 2 cup of fresh coriander root (and leaves if you wish) • 4 tablespoon shrimp paste • Juice and zest of 2 medium limes • 6 green chilies- seeded, one or 2 red chilies • 1 stick lemongrass (minced or finely chopped) • ½ cup Vietnamese mint, 2 kaffir lime leaves • 1 ½ teaspoon grated palm sugar/ brown sugar www.tasteofthetopend.com City of Darwin GREEN THAI CURRY PASTE WHAT TO DO • Toast the coriander and cumin seeds in a dry frying pan for a few minutes until fragrant. • Grind these spices with the peppercorns in a large mortar and pestle • Chop the chilies (without seeds), lemon grass, coriander roots, Vietnamese mint (without stems) and kaffir lime leaves and dice the shallots. • Grate the garlic and ginger or galangal and zest the limes • Add in these ingredients in batches and crush in the mortar and pestle until smooth with the shrimp paste and palm grated palm sugar • Now squeeze in the lime juice • This smooth paste can be used in all Green curry recipes- Nearly all of these ingredients can be grown all year in the Darwin region and makes an amazing base to Thai style curries. The paste can be kept in the fridge for a couple of weeks or frozen. If you don’t have a mortar and pestle, you can use a hand whizzer or blender.
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • L'oriental Dinner Menu
    L’ORIENTAL DINNER MENU SUSHI NORIMAKI (Rolls 8pcs) $9.75 or TEMAKI (Cone 1 pc) $9.75 CALIFORNIA Crab, Avocado, Cucumber BAHAMA Shrimp Tempura BERMUDIAN Spicy Tuna, Scallion SPIDER Soft-shell Crab Tempura ALASKA Salmon HAWAII Smoked Eel, Cucumber AMERICAN DREAM Yellowtail, Scallion BANGKOK Spicy Salmon, Scallion L’ORIENTAL SIGNATURE SUSHI ROLLS Master Chef Bart’s creations CRAZY ROLL $16.50 mango, cucumber, crabmeat, tobiko, special sauce inside KUMA KUMA $16.75 chopped combination of golden-fried tuna, salmon & snapper with chef’s special sauce SPICY CRUNCHY ROLL $19.75 spicy hamachi, cucumber & avocado topped with spicy tuna, crunchy flakes, tobiko & spicy chili sauces CHEF ROLL $19.75 shrimp tempura, spicy salmon & cucumber wrapped in soy paper, topped with spicy crab, wasabi mayo & eel sauce SURF & TURF $19.75 spicy tuna, shrimp tempura, seaweed salad, topped with beef tenderloin, avocado, spicy mayo & sesame seeds RAINBOW ROLL $20.75 fresh salmon belly & cream cheese maki topped with fresh tuna, salmon & yellowtail TORCH SALMON $20.75 filled with crab salad, shrimp tempura & avocado topped with fresh salmon & chef sauce ECLIPSE ROLL (riceless) $21.75 deep-fried roll with seaweed salad, crab meat & shrimp tempura, topped with masago, scallion & special sauce SAHIMI ROLL $20.75 salmon, tuna, yellow tail and crab salad, wrapped in cucumber skin, topped with spicy sauce OCEANA ROLL $20.75 soft-shell crab, seaweed salad, topped with crab-stick tempura and spicy crunchy tuna NIGIRI SASHIMI (2pcs) (3pcs) Mackerel (saba) $8.50 $9.75 APPETIZERS
    [Show full text]
  • TR Menu 4-9 2
    Canard Laqué Pékinois Menu Malaisien Un canard entier pour deux personnes Min 2 personnes SFr. 78 seulement! SFr. 35 par personne Potage aigre piquant pékinois Soupe “curry laksa” ou -------- Rouleaux de printemps chinois Brochettes de poulet ou bœuf , -------- sauce satay Peau de Canard Laqué servi -------- avec les Crêpes Chinois Marmite de poulet au curry malaisien (4pcs par personne) -------- Crevettes au tamarin, façon Nyonya Viande de canard au curry rouge thaï ou Liserons d'eau sautés au sambal malaisien À la sauce piquante “Szetchuan” Riz nature Canard aux légumes Riz cantonais végétarien Menu Thaï Menu D’Asie Min 2 personnes Min 2 personnes SFr. 26 par personne SFr. 32 par personne Soupe Thaï “Tom Yam Kung” Soupe Thaï “Tom Kha Kai” aigre piquante aux crevettes au lait coco et poulet -------- -------- Brochettes de poulet Assortiment de raviolis a la vapeur à la sauce de cacahuète -------- -------- Crevettes au curry rouge Thaï Bœuf au curry rouge Thaï Canard roti Légumes divers sautés Légumes divers sautés Riz cantonais végétarien Riz cantonais végétarien Entrées 餐前类 Appertizers SFr. 1. Rouleaux de printemps (2pcs) 5.50 春卷 Spring rolls 2. Rouleaux vietnamiens (3pcs) 7.50 越南卷 Vietnamese rolls 3. Samosa au curry (3pcs) 6.50 咖喱角 Curry puffs 4. Beignets de crevettes (4pcs) 7.50 炸虾 Deep fried shrimps 5. Raviolis 'Won Ton' frits (4pcs) 5.50 炸云吞 Deep fried Won Ton 6. Brochettes de poulet, sauce aux cacahuètes (3pcs) 8.00 沙爹鸡 Grilled chicken skewers with peanut sauce 7. Raviolis aux crevettes vapeur (4pcs) 8.00 虾饺 Steamed shrimps dumplings “Har Gao” 8. Raviolis au poulet vapeur (4pcs) 7.00 烧卖 Steamed chicken dumplings “Shao Mai” 7.00 9.
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Sunday Lunch
    sunday lunch charcoal grilled chicken or beef skewers with coconut rice 10.9 fresh hand-rolled poh pia 12.9 penang lam mee 12.9 crispy chicken with hainanese rice 12.9 steamed chicken with hainanese ri ce 12.9 yong tau fu laksa malaysian coconut curry noodle soup 12.9 yee tow mai fun fish head vermicelli noodle soup 12.9 char koay teow wok-tossed rice noodle with seafood 12.9 sa hor fun rice noodles with prawns, chicken, fishcake in a creamy egg gravy 12.9 singapore fried noodles 12.9 mee goreng wok-tossed egg noodles with seafood, egg and beanshoot 12.9 yong yum beehoon wok-tossed rice vermicelli with chicken, prawns in a spicy sour paste 12.9 salted fish fried rice 12.9 homemade roti chanai with lamb or chicken curry or beef rendang 12.9 har mee prawn noodle soup 13.9 nasi lemak coconut rice with two curries, acar, ikan bilis and sambal egg 14.9 ipoh seafood combination with jasmi ne rice 15.9 singapore chilli king prawn with jasmine rice 16.9 drinks soya bean milk 3.5 4 iced lemon tea 4 grass jelly 4 grass jelly with soya bean milk 4 coconut juice 4 banquet (minimum of 2) SET A pp 35 SET B pp 40 salads thai eye fillet beef salad entrées entrées yum nua yang 14 gf grilled lemongrass prawns with a mes clun salad 17.9 tangy oyster shooter sweet potato and yam wontons duck san choi bao stir-fried duck mince on lettuce leaves vegetable spring roll rice sate ayam chicken skewer mains served with jasmine rice vegetable spring roll gang keow waan gai thai green curry chicken nuea pad pik stir-fried beef and vegetables with peppercorn 13.9 mains
    [Show full text]
  • Appetiser Platter
    APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai
    [Show full text]
  • Appetizers Soup Salad
    APPETIZERS VEGETABLE PAKORAS 5 IMPERIAL ROLLS 5 Minced vegetables in a chickpea flour batter, served Vietnamese-style rolls filled with seasoned with our sweet and tangy tamarind sauce V | GF minced pork and vegetables. Served with our sweet and spicy dipping sauce CHICKEN SATAY 7 Curry marinated chicken skewers served with peanut CRISPY CALAMARI 7.5 sauce GF Crispy squid in a tempura batter served with a sweet chili sauce CURRY CHICKEN LETTUCE WRAPS 6.5 Minced chicken sautéed with onions, peas, carrots PORK DUMPLINGS 5.5 and cilantro seasoned with Indian yellow curry. Seasoned ground pork and scallions. Served Served with crisp lettuce cups and tamarind sauce with a ginger-soy dipping sauce. Can be pre- V | GF (WITH TOFU) pared steamed or pan-fried APPETIZER SAMPLER FOR TWO 11 FRESH MINT ROLLS 4.5 A sampling of imperial rolls, fresh mint rolls, pakoras tofu, carrots, cucumber, bean sprouts and mint and chicken satay leaves rolled in rice paper. Served with hoisin sauce and chopped peanuts V / GF COCONUT SHRIMP 5.5 Crispy coconut breaded shrimp served with a sweet and spicy pineapple chutney SOUP INDIAN LENTIL SOUP (DAL) 4.5 Lentils cooked in a vegetable broth and seasoned with Indian spices V | GF MISO SOUP 3.5 Tofu, shitake mushrooms and seaweed in a miso broth V | GF TOM YUM SOUP 6 Shrimp, scallops and squid in a fragrant, spicy lemongrass broth GF THAI COCONUT SOUP (THOM KHA) 5 Chicken, baby corn, mushroom and tomato in a coconut broth flavored with lemongrass and galangal GF SALAD PAPAYA SALAD 6.5 Shredded green papaya, tomatoes and cilantro tossed in a spicy tamarind dressing, topped with chopped peanuts GF Add Shrimp 10 | Add Chicken 9 SIDE SALAD 3 Iceberg lettuce, red onions, bell peppers, tomato, and cucumbers served with our house ginger dressing V Sign up for monthly coupons at www.tangerinecafecary.com GRILLED PORK CHOP 13 ENTRÉES Pork chop marinated in hoisin, garlic and ginger.
    [Show full text]
  • What's Cooking Thailand
    WHAT’S COOKING THAILAND GREEN CURRY WITH SHRIMP & JASMINE RICE Thai Green Curry with Shrimp Curry Paste, adapted from "Cracking the Coconut" by Su-Mei Yu. Shrimp in green curry sauce, adapted from "From Curries to Kebabs" by Madhur Jaffrey An authentic Thai curry is a labor of love. The bulk of the work goes into making the curry paste, which involves fine chopping, followed by pounding of about 15 ingredients. Of the 2+ hours that the finished dish requires, 2 hours are spent preparing the curry paste. It's a time-consuming project, one that should be reserved for the weekend. Once you make your own curry paste, you'll probably never use the canned stuff again; the intensity of flavors from the real thing do not compare. After rounds of recipe testing, I highly recommend using a large mortar and pestle instead of a blender or food processor to make the paste. The pounding of a mortar and pestle yields a smoother, finer paste, which results in a smoother curry sauce. It's worth the investment -- plus you can use your new toy to make pesto, guacamole and experiment with grinding for other cuisines. The recipes below consist of many ingredients that may be new to the Western cook. Please consult the glossary page for background and shopping details for ingredients and equipment. One final note: The amounts for the curry paste are enough for one curry dish, plus a little extra. If you double the recipe, you'll have enough to freeze and use for another occasion.
    [Show full text]