DOCSLIB.ORG

Carryout-Menu-052020.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Carryout-Menu-052020.Pdf 003 C22 207 FAMILY STYLE DINNERS 032 C16 231 (All dinners served with cookies) Dinner for Two 28.95 Dinner for Three 40.95 Egg Rolls (2) Egg Roll (3) Fried Won Ton (2) Fried Won Ton (3) Bar-B-Q Pork (4) Bar-B-Q Pork (6) Fried Shrimp (2) Fried Shrimp (3) Chicken Chow Mein (Cantonese Style) Beef Kow CHINESE CUISINE Sweet & Sour Chicken Chicken Almond Ding Bar-B-Q Pork Fried Rice Sweet & Sour Chicken Bar-B-Q Pork Fried Rice Dinner For Four 59.95 APPETIZERS CHOP SUEY (Served with steamed rice) Egg Roll (4) Fried Won Ton (4) Dinner for Five 74.95 001 Combination Tray (serves one) . 7 .95 OR CHOW MEIN (Served with fried crispy noodles) Bar-B-Q Pork (8) Egg Roll（ 5） 1 Egg Roll, 1 BBQ Rib, 1 Fried Shrimp, 2 BBQ Pork, & 2 Crispy Wontons Fried Shrimp (4) Fried Wonton (5) (Served with spaghetti noodles) Chicken Kow BBQ Pork (10) 002 New Star Appetizer Platter (serves two) . 12 .95 OR WAR MEIN POULTRY Fried Shrimp (5) Small Large CHEF’S RECOMMENDATIONS Shrimp with Lobster Sauce 2 Egg Rolls, 2 BBQ Ribs, 2 Fried Shrimp, 2 Pot Stickers, (Entrees served with white rice; may substitute for brown rice for $0 .60 extra) Sweet & Sour Chicken Hong Kong Steak 101 (Shrimp, Chicken, BBQ Pork) .. 2 Crab Rangoon, & 2 Shrimp Toasts New Star Subgum 6 .45 10 .95 Small Large Pea Pod with Beef Mongolian Beef 102 New Star Special (Shrimp, Chicken, BBQ Pork) . 6 .45 10 .95 C01 Moy’s Special (Rice does not included) . 11 .95 C13 Singapore Noodles (Indonesia Vermicelli) . 11 .95 Bar-B-Q Pork Fried Rice Sweet Sour Chicken 003. Po-Po Combination Tray (serves two) . 16 .95 171 Orange Chicken . ---- 10 .95 Hong Sue Chicken 103 Fine Cut Pork . .. 5 .45 9 .45 Beef, chicken breast, & fresh shrimp, sauteed with Chinese vegetables in a Extra thin rice noodles sauteed with shrimp & BBQ pork, then stir-fried with 2 Egg Rolls, 2 BBQ Ribs, 2 Fried Shrimp, Lightly battered, deep-fried chicken, sauteed with orange Dinner For Six 89.95 Shrimp with Lobster Sauce 104 Beef . 6 .95 10 .95 black bean garlic sauce, served over pan fried noodles. vegetables in a curry seasoning. Egg Roll (6) 2 Cho Cho Beef, 2 Crab Rangoon, & 2 Shrimp Toasts. peel & served in brown sweet & sour spicy sauce. BBQ Pork Fried Rice 105 Chicken . .. 5 .45 9 .45 C02 Marco Polo Spaghetti . 11 .95 C14 Broccoli Delight . 11 .95 Fried Wonton (6) 004 Egg Roll (2) . 3 .45 172 General Tso’ Chicken . ---- 10 .95 Beef, chicken & fresh shrimp, sauteed with peapods, mushroom, bean BBQ Rib (6) New Star’s Super Value 106 Shrimp . 6 .45 11 .45 Beef, chicken, & shrimp sauteed with broccoli & onion in a black bean Fried Shrimp (6) Filled with BBQ pork, shrimp, & vegetable, mixed with a peanut sauce. Lightly battered, deep-fried chicken, sauteed with sprouts, & spaghetti noodles in a black bean garlic sauce. garlic sauce. Hong Kong Steak for Two 36.95 107 BBQ Pork . 6 .45 9 .45 Egg Rolls (2) 005 Vegetable Egg Roll (2) . 3 .45 broccoli in a brown sweet & sour spicy sauce C03 Hoy Sin Chow Fun . 19 .45 C15 Bowl of Happy Fortune . 19 .45 Shrimp with Lobster Sauce 108 Chicken Subgum . 6 .45 10 .45 Sweet & Sour Chicken Fried Shrimp (2) Filled with vegetables, mixed with a peanut sauce. 173 Sesame Chicken . ---- 10 .95 Fresh shrimp, scallops, & lobster meat sauteed with fresh vegetables in a Beef, chicken, BBQ pork, shrimp, lobster, scallops & wonton dumplings 109 Beef Subgum . 6 .95 10 .45 garlic sauce, served over wide rice noodles. Beef with Peapods Crab Rangoon (4) Lightly battered, deep-fried chicken, covered with sesame sauteed with peapods, fresh mushrooms, water chestnuts, & broccoli in an Chicken Chow Mein (Cantonese Style) 12oz. New York Strip Steak 006 Hunan Egg Roll (2) . 3 .45 110 Shrimp Subgum . 6 .45 11 .45 seeds in a brown sweet & sour spicy sauce C04 Pearl of the Sea . 19 .45 edible noodle bowl. Cashew Chicken Sweet & Sour Chicken Filled with shredded chicken & vegetables, A delightful dish for seafood lovers! Lobster meat, shrimp, scallops, crab BBQ Pork Fried Rice Shrimp Fried Rice & Cookies C16 Sizzling Seafood Combination new! . 16 .95 mixed with a spicy peanut sauce. 174 Kung Pao Chicken (Pepperada) . ---- 10 .95 meat & fresh assorted vegetables in a light sauce. Fresh shrimp, scallops, & lobster tail sauteed with broccoli, peapods, baby (Family Dinner Entree can be substituted for Differences in Price) CANTONESE CHOW MEIN Sliced chicken sauteed with peanut, green peppers, red onions, (Family Dinner Appetizers cannot be substituted) 007 Crab Rangoon (6) . 7 .95 C05 Sweet & Sour Delight . 11 .95 corn, mushrooms, bamboo shoots, carrots, & water chestnuts in a tomato mushrooms, water chestnuts, carrots, celery in hot chili sauce. Deep-fried wonton wrappers filled with cream cheese & crab meat. (Pan fried soft egg noodles) Deep-fried shrimp, chicken, & pork sauteed with green peppers, tomato, & garlic sauce. OR LO MEIN pineapple in a sweet & sour sauce. 008 Fried Cantonese Shrimp (8) . 7 .95 121 New Star Special (Shrimp, Chicken, BBQ Pork) . 11 .45 175 Curry Chicken . 6 .95 9 .95 C17 Sizzling Shrimp or Scallops new! . 13 .45 A delicious curry with sliced chicken & onions. C06 Triple Delight . 11 .95 Fresh shrimp or scallops sauteed with broccoli, peapods, baby corn, 009 Cho Cho Beef (6) . 7 .95 122 Chicken . 10 .45 Beef, chicken, & shrimp sauteed with mushrooms, peapods, & water mushrooms, bamboo shoots, carrots, & water chestnuts in a tomato garlic Marinated beef cooked on skewers. 123 Beef . 10 .45 176 Chicken with Cashew Nuts . ---- 10 .95 chestnuts im a brown sauce. THAI CUISINE sauce. 124 Shrimp . 11 .45 Sliced chicken with pea pods, water chestnuts, mushrooms, 010 Pot Stickers (6) . 6 .95 C07 Curry Supreme . 11 .95 THAI SALAD 125 BBQ Pork . 10 .45 bok choy in a brown sauce, topped with cashew nuts Beef, chicken, shrimp, & onions in a delicous curry sauce. C18 Sizzling Beef with Black Pepper Sauce . 13 .95 Pan-fried dumplings filled with ground pork & vegetables. Sliced beef tenderloin sauteed with onions, jalapenos, & bell pepeprs in a (choice of hot, medium, or mild) 126 Pork . 9 .45 177 Chicken with Broccoli Chow Fun 011 BBQ Pork . 5 .95 C08 Peking Delight . 11 .95 brown black pepper sauce. 051 Cucumber Salad . 1 .55 127 Beef, chicken, & shrimp sauteed with mushrooms, carrots, peapods, water Sliced pork tenderloin in homemade BBQ sauce. Beef Subgum . 9 .95 (Rice Noodles) . ---- 11 .95 Fresh cucumbers tossed in a sweet & sour dressing topped with red onions chestnuts, corn & green pepper in a brown sauce. C19 Sizzling Beef Tenderloin new! . 13 .95 128 Shrimp Subgum . 10 .95 Stir-fried large flat rice noodles with chicken, broccoli, & onions in our Sliced beef tenderloin sauteed with broccoli, peapods, baby corn, 052 Beef (Nam Tok) . 10 .95 012 BBQ Ribs (5) . 7 .95 C09 Mushroom Delight . 11 .95 Tasty broiled sliced tender beef sprinkled with lemon juice, 129 Chicken Subgum . 9 .95 special black bean garlic sauce. mushrooms, bamboo shoots, carrots, & water chestnuts in a tomato garlic Beef, chicken, & shrimp sauteed with peapods, straw mushrooms, & green onions & hot peppers, surrounded by fresh green leaf lettuce, 013 Crispy Fried Wontons (8) . 3 .95 130 New Star Subgum (Shrimp, Chicken, BBQ Pork) . 10 .95 178 Chicken with rice . ---- 10 .95 mushrooms in a brown sauce. sauce. tomatoes & cucumbers with our special seasoning. 014 Shrimp Toasts (8) . 7 .95 131 Vegetable . 9 .95 Sliced chicken in a light sauce, served over rice. C10 Rainbow Wonton . 11 .95 C20 Sizzling Filet of Chicken new! . 12 .95 053 Chicken (Neem Sand) . 9 .95 Deep-fried toast in a minced shrimp & water chestnut batter. 132 Shanghai Lo Mein with Beef or Chicken . 10 .95 Sliced chicken sauteed with broccoli, peapods, baby corn, mushrooms, Steamed chicken with lemon juice, fresh ginger, green onions & hot 179 Satay Chicken . ---- 10 .95 Roasted pork, chicken breast, & shrimp sauteed with Chinese vegetables, 016 Chicken Satay (6) . 7 .95 (Lo mein with shitake mushrooms & napa cabbage) bamboo shoots, carrots, & water chestnuts in a tomato garlic sauce. peppers, garnished with green leaf lettuce & tomatoes. White meat chicken sauteed with spring onions, green served over golden fried wontons. Chicken tenders marinated in light herbs & coconuts milk, then grilled. C21 Orange Shrimp new! . 13 .95 054 Shrimp (Pla Kong) . 10 .95 peppers & fresh mushroom in a satay sauce. C11 Chow Some Ding . 11 .95 Served with our homemade peanut sauce & a side of cucumber salad. BEEF Diced BBQ pork, chicken, & shrimp sauteed with celery, water chestnuts, Lightly battered & deep-fried shrimp, quickly coated in a flavorful sauce, Fresh shrimp mixed with chili paste, red onions, lemongrass, cilantro & 180 Chicken with Peapods . 6 .45 10 .95 served on top of broccoli. lime juice, served on a bed of lettuce. 017 Thai Spring Roll (2) . 6 .95 (Entrees served with rice; may substitute for brown rice for $0 .60 extra) mushrooms, bok choy & peapods in a brown sauce, topped with almonds. Small Large Sliced chicken sauteed with water chestnuts & 055 Seafood (Yum Talay) . 12 .95 Fresh Thai soft crepes filled with cucumbers, bean sprouts, tofu, & scrambled C12 Oriental Express . 11 .95 C22 Honey Glazed Walnut Shrimp new! . 14 .95 peapod in a light sauce. Broiled shrimp, squid & scallops mixed with chili paste, red onions, eggs, topped with sliced jalapeños ,plum sauce & green onions. 141 Mongolian Beef . ---- 10 .95 Beef, chicken, & shrimp sauteed with baby corn, green pepepr, straw Lightly breaded shrimp with honey-glazed walnuts in a creamy mayonnaise lemongrass, cilantro & lime juice, served on a bed of lettuce. Sliced beef sauteed with green peppers, mushrooms 181 Chicken Kow .
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • 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.
    [Show full text]
  • Sandspur, Vol 97 No 04, September 26, 1990
    University of Central Florida STARS The Rollins Sandspur Newspapers and Weeklies of Central Florida 9-26-1990 Sandspur, Vol 97 No 04, September 26, 1990 Rollins College Find similar works at: https://stars.library.ucf.edu/cfm-sandspur University of Central Florida Libraries http://library.ucf.edu This Newspaper is brought to you for free and open access by the Newspapers and Weeklies of Central Florida at STARS. It has been accepted for inclusion in The Rollins Sandspur by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Rollins College, "Sandspur, Vol 97 No 04, September 26, 1990" (1990). The Rollins Sandspur. 1685. https://stars.library.ucf.edu/cfm-sandspur/1685 THE SANDSPUR Volume 97 September 26, 1990 Issue #4 In the name of dying children Rollins College Sponsors Candlelight Vigil to symbolize plight of children around the world by Paget Graham Like a child, I've done lots of wishing of the World Hunger Committee Hopingit wouldmake the world okay helped the kids to finally land a I have wished upon a star penny on a country with a dot on it. Then watched it moving farther away The loudest cheering of the night, — 'til today. though, came when Mickey and Nothing comes from waiting for Goofy appeared. The children tomorrow flocked to the two Di sney characters Hoping someone else will make it as they danced, posed for many, bright many pictures, and even accepted It's because of you and me their honorary memberships to the I see a future flooded with light.
    [Show full text]
  • 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
    [Show full text]
  • 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 &
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Good Ole Favorites
    Seafood Appetizers Seafood Platters Seafood Specialties Good Ole Favorites Seafood Gumbo Served with Fries, Coleslaw and Hushpuppies All specials served with Fries, Coleslaw and Hushpuppies Served with Fries, Coleslaw and Hushpuppies Cup Bowl Bubba’s “Shrimp Boat” Platter Seafood Medley Fresh Tuna Dip “Bubba Loves it!” Bubba’s famous shrimp cooked four ways! Grilled White Fish, Grilled Shrimp and a Grilled Crab Cake Topped with Fried Crab Claws Our Secret Shrimp Sauce Bubba’s Fried Shrimp Fried • Grilled • Boiled • Blackened Big shrimp fried to perfection ! Grilled Shrimp The Bubba Big Bubba Bubba’s “Fisherman Seafood” Platter Fresh Gulf Shrimp grilled with Bubba’s Special Spices Firecracker Shrimp Cup of Gumbo Popcorn Shrimp lightly dusted, fried and tossed in our spicy sauce Golden Fried Oysters Fried Oysters, Fried Shrimp, Gulf Oysters fried to perfection Fried Fish and Fried Crab Cake Shrimp and Gouda Grits All your favorites in one dinner! A Southern Tradition Fried Fish Platter Oysters on the Half Shell* Fresh Shrimp sauteed in a cream base with garlic and spinach. Served with Fries, Coleslaw and Hushpuppies 1/2 Dozen 1 dozen Served with our homemade Gouda Grits. The Bubba Big Bubba A Bubba Favorite! Large Fresh Boiled Shrimp Captain’s Platter 1/2 Pound 1 pound Crab Legs, Grilled Shrimp and Served Cold Chargrilled Mahi Mahi Crab Claw Dinner Crab Cake Dinner All You Care to Eat Served with Corn on the Cob, New Potatoes Tender Gulf claws seasoned and fried Fresh cakes seasoned with our Cajun Specials and Garlic Butter on the side golden brown. Creole Seasoning, sauteed on the grill Good Ole Appetizers and served with remoulade sauce.
    [Show full text]
  • Rice Bowl Cafe Excellent Chinese Dining & Sushi at the Rice Bowl Cafe, We Want You to Have the Most Enjoyable Experience Possible
    Rice Bowl Cafe Excellent Chinese Dining & Sushi At the Rice Bowl Cafe, we want you to have the most enjoyable experience possible. We use only the highest quality ingredients and prepare all your food fresh when you order and never use MSG. While you are here, try our soothing and refreshing herbal tea. The healthy benefits and great taste make our tea an excellent compliment to your meal. Our freshly made Edamame or mix & match Nigiri sushi can be fun appetizers. Before completing your meal, leave some room for a delicious dessert from our new dessert menu. Thank you for your visit! All menu items & prices subject to change. Chinese Herbal Chrysanthemum Tea APPETIZERS Pork or Vegetable Egg Roll 1.09 Hand-made cabbage roll with your choice of pork or vegetables Shrimp Spring Roll (2) 3.29 Lettuce, carrot, cucumber, and shrimp in rice paper with peanut & sweet chili sauce Cream Cheese Wonton (6) 3.99 Fresh, crispy wontons filled with cream cheese Sugar Biscuits (10) 3.99 Warm and crispy fried biscuits coated in sugar Edamame 3.99 Steamed sugar snap peas lightly dusted in sea salt Chicken (4) or Beef (3) Teriyaki 4.29 Chicken or Beef strips with a tasty teriyaki sauce Pan Fried or Steamed Dumplings (8) 4.99 Eight (8) hand-made dumplings, fried or steamed to perfection Garlic Chicken Wings (6) 4.99 Chicken wings, fried and coated with garlic seasoning Shrimp Tempura 6.99 Light and crispy hand-dipped tempura coating on shrimp Rice Bowl Sampler 5.99 Two (2) pork egg rolls, four (4) cream cheese wontons, and two (2) chicken teriyaki strips Shrimp
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Mama Ruthie's Chinese Egg Rolls
    Mama Ruthie’s Chinese Egg Rolls Recipe Rules Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls. Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch. Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls. Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking. Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them! And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back.
    [Show full text]
  • African / Caribbean African Products Asian Asian
    2010 Washington Blvd. Baltimore, MD 21230 Ph: 301.322.4503 | Fax: 301.322.4504 [email protected] | www.emdsalesinc.com AFRICAN / CARIBBEAN CANDLES DRY PASTA - SOUPS FLOUR AFRICAN PRODUCTS CANDY / DESSERT CANNED FISH AND MEATS FRUITS AND VEGETABLES ASIAN CARIBBEAN - WEST INDIAN HALAL - KOSHER ASIAN GROCERY CENTRAL AMERICAN HISPANIC SODAS BANANA LEAVES CHEESES HOLIDAY PRODUCTS BEANS CHIPS AND SNACKS HOT SAUCES BREAKFAST CLEANSERS HOUSE BEAUTY CENTER COCONUT PRODUCTS HOUSEWARES CONDIMENTS JUICES - NECTARS COOKIES AND CRACKERS LAUNDRY CREAMS MALTA MEXICAN MISCELLANEOUS OILS AND LARDS OTHERS PERUVIAN PERUVIAN PRODUCTS REF TORTILLA RICE SPICES - BOULLIONS TORTILLAS YOGURTS AFRICAN / CARIBBEAN G. KRUST SPICY BEEF PATTIES 15 OZ G. KRUST VEGETABLE PATTIES 15 OZ Item Pack: 12 Item Pack: 12 Item Size: 15 OZ Item Size: 15 OZ UPC: 72113470003 UPC: 72113470008 G. KRUST MILD BEEF PATTIES 15 OZ G. KRUST MICROWAVE S. BEEF PATTIES 10 OZ Item Pack: 12 Item Pack: 12 Item Size: 15 OZ Item Size: 10 OZ UPC: 72113470004 UPC: 72113470024 G. KRUST MICROWAVE M. BEEF PATTIES 10 OZ G. KRUST MICROWAVE CHICKEN PATTIES 10 OZ Item Pack: 12 Item Pack: 12 Item Size: 10 OZ Item Size: 10 OZ UPC: 72113470025 UPC: 72113470027 G. KRUST CHICKEN PATTIES 15 OZ T. ICE GREEN TEA ICE BAR 4 CT Item Pack: 12 Item Pack 6 Item Size: 15 OZ Item Size 4/2.5 Z UPC: 72113470006 UPC 08373731428 YISSINE DUMPLING WRAPPER 14 OZ ASSI PORK DUMPLINGS 1.25 LBS Item Pack 24 Item Pack 20 Item Size 14 OZ Item Size 1.25 LB UPC 01865220538 UPC 08165220571 #Na me? ASIAN OTASTY BBQ PORK BUNS BAO 24 OZ T.
    [Show full text]
  • Valentines Menu 14022020
    VALENTINE’S MENU (February 14, 2020) 4 Course Set Menu available from 6pm to 9:45pm £45 including a glass of champagne or a glass of red/white wine or Valentine’s cocktail “Pasyon” Chef Jeremy’s special Hors d’oeuvre Soup SUAM NA HALAAN AT MAIS Clam broth served with roasted corn kernels and fried chili leaves Appetizers SAN MIGUEL CAMARON REBOSADO Sam Miguel beer battered deep fried shrimp served with Crab Fat Aioli or SOY BRAISED SAYOTE (V, VE) Fragrant soy braised chayote stuffed with tofu, spinach and cashews or SMOKED BANGUS PATE Creamy smoked milkfish on pandesal chips topped with hollandaise sauce Entremet Citrus sherbet with ginger bits Main Courses BISTEK KINILAW Grill-seared sirloin steak dressed in spiced cane vinegar and sisig vinaigrette or PORK BELLY HUMBA Visayan Braised pork belly cooked in soy sauce, vinegar and aromatics served with banana blossoms, peanuts and plantain or SEAFOOD BICOL EXPRESS Combination of prawns, squid, mussels and shrimp cooked in coconut milk and served with rice or RED PEPPER STUFFED WITH SPICY BIHON NOODLES (V,VE) Roasted red pepper stuffed with paprika spiced rice noodles and peanuts served with a peanut sauce Dessert UBE MOUSSE WITH WHITE CHOCOLATE Creamy dessert made with whipped egg whites and cream flavoured with purple yam and white chocolate or BAKED ALASKA Dulce de leche buttercream ice cream dessert covered with scorched meringue or CHAMPORADO Filipino chocolate rice pudding Coffee or Tea with Petit Fours A discretionary service charge of 12.5% will be added to your bill .
    [Show full text]