Appetizers Breakfast
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Small Plates Greens and Grains
SMALL PLATES Chorizo & Chips P470 chorizo, morcilla, chili, egg, toasted nacho chips bacon chips P400 Bayleaf Fries P250 crispy bacon, malt vinegar skinny fries, spice dust, cranberry ketchup Raffaele Gamberetti P480 white shrimps, preserved lemons, garlic, almonds Chorizo & Chips Spicy Gyoza green chili Raffaele Vongole Blanco P430 fresh clams, white wine, roasted tomatoes Queso Blanco P390 local white cheese, salted fish flakes, garlic crostini Chimichanga P380 deep fried mini beef burritos, salsa, guacamole cilantro Pita Bread P350 Glazed Wings P370 grilled pita bread, hummus, baba ganoush fried chicken wings, spicy Asian glaze cucumber pickles GREENS AND GRAINS Nachos Skillet P390 Chicken Tandoori Salad P370 toasted corn chips, braised beef, tomato salsa grilled tandoori spiced chicken, mixed green guacamole, sour cream cheese, jalapeno and vegetables, tahini dressing Chili Calamari P370 Sun Dried Tomato and Dates P385 crispy squid, chili, aioli, lime sun dried tomato, sliced dates, quesong puti roasted almonds, balsamic Spicy Gyoza P350 soy vinegar, pickled cucumber, sesame seeds Grilled Bacon Caesar P395 ginger-chili oil romaine, parmesan croutons, creamy garlic-anchovy dressing, grilled bacon Beef Saikoro p530 beef tenderloin, soy-onion jus, daikon, garlic Harvest Bowl P390 roasted squash, crunchy potatoes, marinated sausage and Shrimp Quesadilla P450 eggplant, bell peppers, farmers ham crisp tortilla, chorizo, white shrimp, tomato salsa cheese, sour cream Fruit and Veggies P390 watermelon, ripe mango, cucumbers, red onions salted -
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FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Penmoments #Maarteatthepen
@ SOUP, SALAD AND APPETIZER LOCAL FAVORITES FRENCH ONION SOUP 690 PANCIT CANTON 890 Roasted beef consommé, Egg noodles, shrimp, chicken, pork, vegetables Gruyère cheese, baguette, chives PANCIT LUGLUG 990 CHICKEN ARROZ CALDO 690 Rice noodles, shrimp, calamari Chicken, ginger-infused rice congee pork rind crumbles, seafood sauce SESAME CHICKEN BREAST SALAD 790 CHICKEN AND PORK ADOBO 1,090 Chicken, cabbage, peanuts, Chicken, pork, garlic, onion, soy sauce, sesame seeds, wonton crisps local vinegar SALT-BAKED BEETROOT SALAD 690 HIPON SA ALIGUE (CRAB ROE) 1,390 Tomatoes, blue cheese, pistachio, Bok choy, shiitake mushrooms, rice noodles tarragon vinaigrette coconut milk, garlic, chili ROMAINE CAESAR SALAD 690 WAGYU BEEF BISTEK TAGALOG 1,490 Bacon, croutons, parmesan cheese, white anchovy Caramelized onion, sweet potatoes, Five-minute boiled egg long beans, fried egg - CHICKEN BREAST 790 - CAJUN-SPICED TIGER PRAWNS 890 MAIN COURSE SANDWICHES AND BURGERS ARUGULA BARLEY RISOTTO 990 PASTRAMI CORNED BEEF SANDWICH 890 Cherry tomatoes, Mascarpone cheese, crispy garlic Thousand Island, sauerkraut, Emmental cheese shaved Parmesan cheese ROASTED TURKEY CLUB SANDWICH 890 SLOW-BAKED NORWEGIAN SALMON 1,390 Fried egg, smoked bacon, lettuce, Olive oil potato purée, French beans, tomatoes, dijon aioli herbs, olive vierge PEN BEEF BURGER 990 ANGUS BEEF RIB EYE STEAK FRITES 1,990 Gouda cheese, onions, bacon, Maître d’hôtel butter, truffled parmesan fries homemade pickles - Naturally Peninsula Prices are in Philippine Peso which include VAT, and are subject to 10% service charge, and applicable local taxes. #PENMOMENTS #MAARTEATTHEPEN. -
WEEK 16: Sunday, 14 April - Saturday, 20 April 2019 ALL MARKETS
WEEK 16: Sunday, 14 April - Saturday, 20 April 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Dinner Date is the show where people hope to find true love through their love of good food. One lucky 2019-04-14 0500 Dinner Date James Hill UNITED KINGDOM English-100 PG person gets the chance to find romance as they enjoy three very special meals. California has one of the largest populations of Japanese people in America. Their life here and their 2019-04-14 0600 United Plates Of America Los Angeles - Japanese Food USA English-100 G transition into American culture hasn't been a smooth one. California was once called Mexico before the United States purchased it. In San Diego we eat the real 2019-04-14 0630 United Plates Of America San Diego - Mexican Food USA English-100 G Mexican food from those who do it best. As an oil producer Maggie has control over her favourite product from the farm to the table and you won't 2019-04-14 0700 The Cook And The Chef Oils Aint Oils AUSTRALIA English-100 G be able to resist her infectious delight as she samples the first of her new season's oil. Maggie goes to extraordinary lengths to find the perfect gluten free pastry for pies, while Simon makes his 2019-04-14 0730 The Cook And The Chef Catering For Different Tastes AUSTRALIA English-100 G own mung bean noodles with a vegetarian stock that makes his meal not just gluten free. -
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 -
SHIRLEYS UPDATED MENU 070219 Reduced2x
BREAKFAST • LUNCH SPECIALS • SNACKS BREAKFASTDINNER • DESSERTS• LUNCH SPECIALS • LATE NIGHT• SNACKS CATERDINNER TRAYS • DESSERTS • FUNCTIONS • LATE & EVENTSNIGHT CATER TRAYS • FUNCTIONS & EVENTS www.shirleyscoffeeshop.com shirleyscoffeeshopfanpage @shirleys_saipan shirleyscoffeeshop hirley’s Coffee Shop opened its doors in January of 1983 at the Downtown Hotel in Hagatna, Guam. It was my dream to combine Chinese and American food into a satisfying menu. The tastes and personalities of the customers who come through Shirley’s Coffee Shop doors are as different as their shoe sizes, but they all have one thing in common: they enjoy the best tast- ing combination of Oriental and American cooking for which Shirley’s is famous for. I personally invite you to come and bring your friends and family for a tasty treat that you will remember. Shirley’s Coffee Shop is acclaimed to have the best fried rice, pancakes, and ome- lets on Guam and Saipan by some very important people…our customers. Thank you for coming to Mama Shirley’s Coffee Shop! Sincerely, Mama Shirley Chamorro Sausage Cheese Omelet with Waffles A breakfast All-Day treat anytime! Breakfast Served with your choice of steamed white Upgrade your plain rice to any or brown rice, toast, pancakes, waffles, fried rice of your choice for fries, hashbrown or English Muffin. Served with your choice of steamed rice, Upgrade your plain rice to any $3.15 extra toast, pancakes, or English muffin. fried rice of your choice for $3.15 extra Eggs 'n Things Omelets Ham/Bacon/Spam/Spicy Spam Links/Corned -
Ihaw Vegetables Rice Desserts
APPETIZERS MAIN COURSES Ukoy Adobong Manok sa Gata A combination of shrimp, vegetables and mongo sprouts Chicken prepared in a marinade of coconut milk, soy sauce, deep-fried in batter vinegar, garlic, and black peppercorns Lumpiang Ubod Pinalutong na Tadyang Heart of palm and shrimp roll served with sweetened soy Crispy, deep-fried beef ribs sauce, fresh or fried Bistek Tagalog Lumpiang Shanghai Sirloin steak with soy-lime sauce, served with sautéed onion Fried spring rolls filled with shrimp, pork and vegetables rings served with sweet chili sauce Crispy Pata Good for two persons Sisig Deep-fried pork knuckles The ultimate pulutan companion that goes with beer or steamed rice Kare Kare Oxtail stew in peanut sauce Chicharon Bulaklak Pork entrails deep-fried in vegetable oil Binagoongan Baboy Pork sautéed in shrimp paste Dulong Anchovies sautéed in olive oil, garlic and chili Lechon Kawali Deep-fried pork belly SALADS Pinalutong na Tilapia Ensaladang Talong at Kamatis at Manggang Hilaw Crispy deep-fried tilapia Vegetables with fish sauce and tomatoes Balesin Islander Salad IHAW – IHAW Mixed greens with a choice of dressings Chicken Inasal Inihaw na Liempo Manggang Hilaw at Bagoong Inihaw na Pusit Green mango with shrimp paste Inihaw na Sugpo Inihaw na Lapu-lapu Inihaw na Tilapia SOUPS Inihaw na Hito Binakol Fish fillet cubes boiled in coconut juice and minced tomato, served in a buko shell VEGETABLES Pinakbet Munggo Soup Ampalaya Guisado Mung bean soup Chop Suey Kangkong sa Lechon Bulalo Good for two persons Boiled beef shanks with native vegetables. RICE Sinigang na Hipon Good for 2-3 persons Garlic Rice Fresh prawns in sour broth with tomato, onions and native Steamed Rice vegetables Adobo Rice Sinigang na Baboy Good for 2-3 persons Pork in sour broth with tomato, onions and native vegetables DESSERTS Fresh Fruits in Season Single MAIN COURSES Platter Fried Chicken Leche Flan Half Buko Salad Whole Balesin Fruit Salad Halo-halo Adobong Manok Mais con Hielo Chicken prepared in a marinade of soy sauce, vinegar, garlic, Palitaw and black peppercorns Bibingka . -
Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and Seasoned for Perfection
Seafood Specialties Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and seasoned for perfection. Inihaw (Grilled) $9.95 Served on a bed of lettuce. Inihaw (Pan fried) $10.95 with garlic and green peppers. Tilapia Fish Inihaw (Grilled) $10.95 Served with rice and vegetables. Pinirito (Fried) $10.95 Served with rice and vegetables. Sarciado $10.95 Original Philippine Deserts Sautéed with garlic, ginger, onions and tomatoes combined with Leche Flan $5.95 scrambled eggs. Custard covered in caramel sauce Mussels (Seasonal) $10.95 Turon (Banana fritters) $5.95 Sautéed with garlic and ginger Served with topping of green onions With sweet coconut topping (3 pieces) Squid Mais Con Hielo $5.95 Mayettes Taste of the Philippines Sweet corn with shaved ice and evaporated milk Inihaw Grilled BBQ Style. $11.95 Cooking a Unique and Delightful Fusion of Cassava Cake $4.95 Adobo style $11.95 From the family of yams Spanish and Asian Cuisine. Sautéed with garlic, spices, onions, tomatoes. Halo Halo (mix–mix) $5.95 (416) 463–0338 Calamari $11.95 Internationally famous Philippines dessert Very refreshing dessert Breaded and deep fried. of a variety of exotic fruits,shaved ice, ice cream, yam and milk Take–Out and Dine In Bangus (Milk fish) Gulaman at Sago $4.95 Inihaw (Grilled medium size) $12.95 Tapioca and jelly topped with shaved ice and brown sugar Daing Bangus $12.95 Hours Milk fish filleted, marinated in vinegar and spices, deep fried Monday – Closed served with rice and vegetables. Tuesday to Saturday 11am–8pm Salmon Steak Catering Take–Out Sunday 11–5pm Inihaw (BBQ Style) $13.95 Ask about our extended hours for special occasions/ events Served with rice and vegetables. -
WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4 -
CONTACTLESS MENU Impress Your Guests!
Menu CONTACTLESS MENU OPEN THE CAMERA ON YOUR SMART PHONE HOLD IT OVER THE QR CODE TO VIEW OUR MENU www.facebook.com/Bodegadc Impress your guests! For both cocktail party and seated dinner events we offer preset or customized menus along with paella packages for groups of 10 or more. Please inquire at [email protected] Tablas Tabla de Quesos Españoles con 17 Acompañamientos Chef’s Selection of Spanish Cheeses and Accompaniments Tabla de Jamón Serrano con Manchego 19 Jamón Serrano with Manchego Cheese SOUPS Sopa de Lentejas 8 Lentil Soup with Chorizo Sausage Gazpacho Andaluz 8 Traditional Andalucían Chilled Gazpacho Soup Sopa de Pescado con Fideos 14 Traditional Seafood Broth with Shrimp, Clams, Mussels and Fideo Noodles SALADS Ensalada de Peras y Nueces 9 Field Green Salad with Pears, Walnuts and Goat Cheese tossed in a Honey Vinaigrette Ensalada de la Casa 9 Romaine Lettuce tossed in a Garlic Anchovy Dressing topped with shaved Idiazábal Cheese Ensalada de Tomate con Bonito del Norte 10 Beefsteak Tomatoes, Onions and Bonito Tuna COLD TAPAS Boquerones con Guindilla Vasca 9 Cured, Marinated Anchovies with Basque Pepper Aceitunas de la Casa con Guindilla Vasca 7 Marinated House Olives with Basque Peppers Tostada de Queso de Cabra con Miel 9 Toasted Bread with Goat Cheese and Honey Pan con Tomate y Jamón Serrano 9 Catalonian Tomato Bread with Jamón Serrano Pan con Tomate y Queso Manchego 8 Catalonian Tomato Bread with Manchego Cheese HOT TAPAS Pimientos del Piquillo a la Plancha 8 Seared Piquillo Peppers with Sea Salt Croquetas de Pollo