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Service Provider Menu Information
FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 24th Sep 2021 05:29 PM Service Provider Caterer: Amanda | Yong Tau Foo EATS Enquiry Number: 6100 0029 Email Address: [email protected] Order: 2 days in advance Call us for events less than 2 days away Menu Information Package: Ala Carte Menu ( ID: 20594 ) Order directly at: https://www.foodline.sg/d/20594 Price: From $0.70 / Item (No Additional GST) Min. spend: 30.00 (Exclude GST & Delivery) Halal: No Delivery Charges: $2.90 (w/GST $3.10) per trip. No delivery to Sentosa and Jurong Island. Availability: Closed: - Every Saturday - Every Sunday Page 1 of 8 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Cancellation Policy: Same Day Orders (For Orders within 24 Hours) - All order cancellations have to be written in via email. If the cancellation notice is given at least 3 hours prior to your event time, there will be a 50% refund from the total price. If the cancellation notice is given less than 3 hours prior to your event time, there will be no refund for your order. -
Noodles & Fried Rice
While You Choose STIR FRY ALL SERVED WITH JASMINE RICE Thai Prawn Crackers 3 Thailand in a Bite 8 With a sweet chilli dip. Miang Kham Thai Garlic and Black Pepper Chilli & Thai Basil Pad Kratiem Prik Thai Kao Rad Pad Kra Prao A must-try Thai classic, perfect for two! Black pepper sauce, onion, peppers, carrots, Stir-fried fresh chilli, garlic, onions, Hot Beef Strips 6 Lettuce and delicious filling pots - spring onion and crispy garlic. green beans and Thai basil. Nua Daet Diaw crispy salmon, red onion, lime, peanuts, JOEY DOESN'T SHARE FOOD, | Chicken 12 | Beef 13.5 Prawn 14.5 Beef 13.5 With sriracha dipping sauce. ginger, chillies and a palm sugar dressing. BUT TRY STOPPING US! Pork Belly 13.5 | Chicken 12.5 Chicken with Cashew Nuts 12 Red Pork Belly 13.5 Gai Pad Met Mamuang Himmapan Moo Prik King Crispy chicken, cashew nuts, onions, Pork belly, green beans, lime leaf, Add a sharing platter mushrooms, peppers, roasted red chilli sauce fresh chillies and red curry sauce. from £12 for two and topped with crispy chilli. Tofu option available 10.5 Prawn 14 | Tofu 11 SHARING STARTERS 16 per person Chilli Roast Duck 13.5 (minimum of two people ordering) Plant-Based Chicken 12 (minimum of two people ordering) Ped Pad Prik Pao Wok-fried with mushrooms, Sweet and Sour Chicken 10.5 peppers and onions. CAN’T DECIDE? MIX IT UP! Bangkok Street Platter Pad Prew Waan Phuket Jay Platter Seafood in Aromatic Spices 13 Chicken satay, prawn toast, steamed Sweetcorn cakes, vegetable spring rolls, Choose a curry, stir-fry and noodle dish from the below options, you'll also get a side of jasmine rice. -
Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing
International Food Research Journal 16: 571-580 (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and *Trakoontivakorn, G. Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand Abstract: Asian foods were studied for antioxidant capacity, total phenolics, and nutritional value. Varieties of commonly consumed foods were selected for the present study. They are chicken curry, spicy stir-fried pork, spicy sausage, curry dip, sate sauce (peanut sauce), and a dessert from black glutinous rice. The foods were packed in retort pouches and sterilized to understand the effect of heat on natural antioxidants to scavenge peroxyl radicals (ORAC assay) and DPPH radicals. One hundred grams of examined foods exhibited antioxidant capacity and total phenolic content ranging from 154.15 to 1499.63 µmole trolox equivalent from 7.46 to 40.16 mg vitamin C equivalent (VCE) and from 14.53 to 145.93 mg gallic acid equivalent, respectively. The top three highest foods in antioxidant capacity were Mu phat phrik khing (40.16 mgVCE/100g), Khua kling mu (31.38 mgVCE/100g) and Nam phrik ong (23.54 mgVCE/100g). The results showed that natural antioxidants retained their activity after thermal processing. Total phenolic content have a positive high correlation (r2 = 0.90) with antioxidant capacity. The determined content of protein, fat, total dietary fiber and energy ranged 1.97-22.74, 2.28-24.97, 1.72-6.77 g/100 g and 125-342 Kcal/100 g, respectively. -
Soup Starter Salad
SOUP TOM KHA GAI 11.50 Coconut soup with stripes of chicken breast, lemongrass, chilli oil and mushrooms TOM YAM GUNG 12.50 Spicy Tom Yam soup with prawns, pickled mushrooms and lemongrass STARTER GUNG CHUP PAENG THOD 12.50 Panko prawns PO PIA THOD 9.50 Homemade spring rolls with vegetables and glass noodles GIAO THOD 12.50 Homemade Thai ravioli (80gr.) stuffed with minced chicken TAOHU THOD 11.50 Baked tofu fries SALAD SOM TAM Papaya salad as a starter with THAI Roasted peanuts 23.50 LAO Raw prawns, refined with fish sauce 26.50 SOM TAM Papaya salad as a main course with BU SOT Raw prawns, flavored with fish sauce 35.50 GUNG SOT Raw Black Tiger Shrimps, flavored with fish sauce 34.50 All prices in CHF, incl. 7.7% VAT. Suki's Special SUKI BOWL 35.50 Noodle soup with glass noodles, egg, seafood, chicken, pork and beef as well as liver, enoki mushrooms and Asia vegetables MAIN COURSE Fish PLA LUI SUAN 34.50 Baked red tilapia with vegetables, lemongrass, Mango and peppermint PLA PAD CHA 36.50 Filleted red tilapia with bamboo, chilli, ginger and Thai basil Meat PED YANG RAT SOT 36.50 Baked Duck with Pak-Choi NAM TOK Meat cut into strips, served with chilli, peppermint and coriander MOO with pork 27.50 NUEA with beef 29.50 THOD Deep fried meat served with roasted garlic MOO with pork 27.50 NUEA with beef 29.50 LAAB Salad with spring onions, chilli, lemon leaves and peppermint GAI with minced chicken meat 26.50 MOO with minced pork meat 27.50 NUEA with beef 29.50 All prices in CHF, incl. -
Some Principles of the Use of Macro-Areas Language Dynamics &A
Online Appendix for Harald Hammarstr¨om& Mark Donohue (2014) Some Principles of the Use of Macro-Areas Language Dynamics & Change Harald Hammarstr¨om& Mark Donohue The following document lists the languages of the world and their as- signment to the macro-areas described in the main body of the paper as well as the WALS macro-area for languages featured in the WALS 2005 edi- tion. 7160 languages are included, which represent all languages for which we had coordinates available1. Every language is given with its ISO-639-3 code (if it has one) for proper identification. The mapping between WALS languages and ISO-codes was done by using the mapping downloadable from the 2011 online WALS edition2 (because a number of errors in the mapping were corrected for the 2011 edition). 38 WALS languages are not given an ISO-code in the 2011 mapping, 36 of these have been assigned their appropri- ate iso-code based on the sources the WALS lists for the respective language. This was not possible for Tasmanian (WALS-code: tsm) because the WALS mixes data from very different Tasmanian languages and for Kualan (WALS- code: kua) because no source is given. 17 WALS-languages were assigned ISO-codes which have subsequently been retired { these have been assigned their appropriate updated ISO-code. In many cases, a WALS-language is mapped to several ISO-codes. As this has no bearing for the assignment to macro-areas, multiple mappings have been retained. 1There are another couple of hundred languages which are attested but for which our database currently lacks coordinates. -
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. -
Thaikhun Aberdeen Restaurant Week Lunch £10 2 Courses Dinner £20 3 Courses Starters GRILLED PORK SKEWERS Moo Ping Pork
Thaikhun Aberdeen Restaurant Week Lunch £10 2 courses Dinner £20 3 courses Starters GRILLED PORK SKEWERS Moo Ping Pork marinated with coconut milk, coriander, garlic, palm sugar and oyster sauce. Served with spicy jaew sauce. PORK & PRAWN STEAMED DUMPLINGS Ka Nom Jeeb An age-old Chinese import, dumplings are a real street food favourite in Yaowarat, Thailand DEEP FRIED SPRING ROLLS (V) Por Pia Tod Hand-rolled crispy spring rolls filled with carrot, cabbage, taro and vermicelli. Served with sweet chilli sauce. Mains PAD THAI Choose from Chicken or Tofu (V) Kim’s own famous recipe of Thai rice noodles, stir-fried with egg, spring onions, sweet turnip, bean sprouts, tofu, peanuts and vegetables in a tamarind sauce. CHICKEN WITH CASHEW NUTS (1 chilli) Choose from Chicken or Tofu (V) Gai Pad Met Mamuang Himmapan Crispy chicken with cashew nuts, onions, mushrooms and peppers with a roasted red chilli sauce and topped with crispy chilli. Served with jasmine rice. THAI GREEN CURRY (2 chilli) Choose from Chicken or Tofu (V) Geang Kiew Wan Our original recipe curry with coconut milk, courgettes and beans garnished with sweet basil and chillies. Served with jasmine rice. BARBEQUED PORK ON RICE Khao Moo Daeng Moo Grob Barbecued pork and roasted pork belly, on a bed of steamed rice with a boiled egg, sweet soy and barbecue sauce. Desserts CLEMENTINE TART With a chocolate pastry base and matcha green tea ice cream. ICE CREAM & SORBET Please ask your server for today’s choices. CHOCOLATE FUDGE CAKE Served with chocolate chilli ice cream. All of our dishes are prepared in a kitchen where nuts, gluten and other allergens are present, therefore we cannot guarantee that any dish is completely free from allergens due to the risk of cross-contamination. -
Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth. -
Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum
56 วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี ปีที่ 17 ฉบับที่ 3 กันยายน – ธันวาคม 2558 Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum Chutipapha Suwankanit1*, Sawanya Pandolsook1, Varaporn Vittayaporn1, Kriserm Tohtubtiang3, and Naruemon Nantaragsa2 1Food Processing Technology Program, School of Culinary Arts 2Culinary Technology Program, School of Culinary Arts Suan Dusit Rajabhat University, 295 Nakorn Ratchasima Road, Dusit, Bangkok 10300 3Thai Food Quality Co., Ltd. 43 Tanasarn Bldg., Chiengmai Road, Klongsan, Bangkok 10600 *Email: [email protected] บทคดั ยอ่ ต้มยาเป็นอาหารไทยที่มีชื่อเสียงเป็นที่รู้จักกันอย่างแพร่หลายทั้งในกลุ่มคนไทยและคนต่างชาติ สมุนไพร หลายชนิดถูกน ามาใช้เพื่อท าน้าซุปต้มย า เนื้อสัตว์ที่นิยมใส่ในต้มย าคือกุ้งสด ต้มยาแบ่งเป็น 2 ประเภทหลัก ได้แก่ ต้มยาน ้าใส (TYNS) และต้มยาน ้าข้น (TYNK) งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาสูตรต้มยาน ้าใสและน ้าข้น พร้อม กับรายงานคุณค่าทางสุขภาพของต้มย า ผลทางเคมีและประสาทสัมผัส รวมทั้งการยอมรับของผู้บริโภคต่อ ผลิตภัณฑ์ ต้มย าทั้งสองสูตรได้รับการพัฒนาจากเชฟผู้เชี่ยวชาญอาหารไทยที่มีชื่อเสียง ซึ่งอยู่ในวงการนานกว่า 30 ปี สูตรน้าซุปที่ศึกษาส าหรับต้มย าน้าใส 3 ชนิด คือ (1) น้าเปล่า (2) น้าต้มเปลือกกุ้ง และ (3) น้าต้มกระดูกไก่ สาหรับต้มย าน้าข้น ชนิดน้าซุปที่ศึกษา 3 ชนิด คือ (1) น้าต้มเปลือกกุ้งเติมด้วยนมข้นจืด (2) น้าต้มเปลือกกุ้งเติม ด้วยน้ากะทิ และ (3) น้าต้ม เปลือกกุ้งเติมด้วยวิปปิ้งครีมผสมน้ากะทิ ทั้งสามสูตรของต้มย าแต่ละชนิดถูกคัดเลือก ด้วยการประเมินความชอบแบบ 9-point hedonic scale โดยใช้ผู้ทดสอบที่ผ่านการฝึกฝนจ านวน 20 คน -
POTENSI TANAMAN REMPAH, OBAT DAN ATSIRI Menghadapi Masa Pandemi Covid-19
ISBN 978-979-548-062-4 POTENSI TANAMAN REMPAH, OBAT DAN ATSIRI Menghadapi Masa Pandemi Covid-19 Balai Penelitian Tanaman Rempah dan Obat Pusat Penelitian dan Pengembangan Perkebunan Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian 2020 Science.Innovation.Networks www.litbang.pertanian.go.id Website : www.balittro.litbang.pertanian.go.id ISBN 978-979-548-060-0 ISBN 978-979-548-060-0 Potensi Tanaman Rempah, Obat dan Atsiri Menghadapi Masa Pandemi Covid 19 ISBN 978-979-548-060-0 (Nurliani Bermawie, dkk) Potensi Tanaman Rempah, Obat dan Atsiri Menghadapi Masa Pandemi Covid 19 Penanggung Jawab Kepala Balittro Dr. Ir. Evi Savitri Iriani, M.Si Ketua Dewan Redaksi Dr. Nurliani Bermawie Anggota Dewan Redaksi Ir. Octivia Trisilawati, M.Sc Dr. Ir. Sukamto, M.Agr. Sc R. Hera Nurhayati, SP Dr. Joko Pitono Redaksi Pelaksana Dra. Nur Maslahah, M.Si Anggota Redaksi Pelaksana Efiana, S.Mn Miftahudin Satrio ISBN 978-979-548-062-4 Design Sampul dan Tata Letak : Miftahudin Diterbitkan oleh: Balai Penelitian Tanaman Rempah dan Obat Pusat Penelitian dan Pengembangan Perkebunan Alamat Redaksi Jl. Tentara Pelajar No. 3 Kampus Penelitian Pertanian Cimanggu Bogor 16111 Email: [email protected] Tahun 2020 Balai Penelitian Tanaman Rempah dan Obat Pusat Penelitian dan Pengembangan Perkebunan KATA PENGANTAR Puji syukur kami panjatkan ke hadirat Tuhan Yang Maha Esa atas terselesaikannya penerbitan Edisi Khusus “Potensi Tanaman Rempah, Obat dan Atsiri Menghadapi Masa Pandemi covid 19”. Tanaman rempah, obat dan atsiri di Indonesia terdiri dari beragam spesies yang kadang kala sulit untuk dibedakan satu dengan yang lain. Bangsa Indonesia telah lama mengenal dan menggunakan tanaman berkhasiat obat sebagai salah satu upaya dalam menanggulangi masalah kesehatan. -
The W Orld's Bes T Bowl Fo Od
the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht -
BBB-Menu-2015.Pdf
BANGKOK BEAT BISTRO Savour the Bangkok Heartbeat Bangkok Beat Bistro epitomizes the pulse and lively tempo of Asia’s “City of Angels,” better known as Bangkok, and promises all the mouth-watering Thai delights of a veritable melting pot of culture, style, language and cuisine. The sister restaurant of the existing chain of Bangkok Jam restaurants located in Singapore, Taipei & Taichung, our menu has been specially adapted for Malaysia, not containing pork or lard. Be taken by our rich menu of authentic Thai soups, salads, curries and grilled specialities cooked to fall-off-the bone perfection. Accompanied by a dessert and drinks menu that blends the very best of Eastern and Western traditions, Bangkok Beat Bistro is a bonafide culinary adventure, crafted to satisfy. Singapore • Malaysia • Taiwan 01. Thai Fish Cakes THAI STREET FAVOURITES Tod Man Pla 02. Deep Fried 01. Thai Fish Cakes RM13.90 Spring Rolls Phor Pia Tod 02. Deep Fried Spring Rolls RM11.90 Goong Pun Takrai 03. Prawn Cakes with RM16.50 Lemongrass Sticks 03. Prawn Cakes with Lemongrass Sticks Kai Jaew Pu 04. Crabmeat Omelette RM18.00 04. Crabmeat Omelette Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. SALADS 05. Pomelo Salad Yum Som O Goong Sod with Prawns 05. Pomelo Salad RM16.00 add Prawns RM4.00 Som Tum 06. Green Papaya Salad RM15.00 add Soft Shell Crab RM6.00 Yam Mamuang 07. Spicy Mango Salad 07. Spicy Mango Salad RM14.00 add Prawns RM4.00 Yam Woon Sen Talay 08.