DOCSLIB.ORG

HAKKA-Menu-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

hakka cuisine is an elegant fusion of unique hakka chinese recipes with distinct indian spices and flavours. over 100 years ago the original recipe traveled from mei zhou, china to india with the hakka chinese people who eventually settled in the village of tangra in calcutta. over several generations the marriage of oriental techniques and indian ingredients evolved into a gastronomic explosion for the taste buds. at hakka (restaurant & bar) we strive tirelessly to bring the culinary magic of tangra to you. our chefs have traveled from the top hakka restaurants in calcutta to meticulously prepare a host of dishes that capture the sights, tastes and aromas that define the hakka experience. APPETIZERS APPETIZERS HAKKA Chinese Salad (Spicy) $39 Honey Chili Chicken Wings (8 pcs) (Spicy) $59 Refreshing cucumber, tomato, carrot and onion salad with a distinct Delectable chicken wings salted with soy, sautéed with garlic, onion, flavour of lime and wild coriander, mixed with crunchy noodles scallions and tomato sauce, heated with dried red chilies and delicately and spiced with fresh green chilies sweetened with a touch of pure honey Chili Chicken Wings (8 pcs) (Spicy) $57 Tomato Corn Salad (Spicy) $43 Wonderfully tangy salad with juicy corn kernels and diced tomatoes tossed Mouthwatering wings salted with soy sauce and sautéed with onion, with chopped garlic and fresh green chilies, soured with lemon and lightly garlic and fresh Calcutta green chilies served with hakka's special sauce sweetened with palm sugar. Crispy Fried Wings (8 pcs) $55 Pakora (Mild Spicy) Extra crispy and crunchy chicken wings served Succulent pieces seasoned with authentic Indian spices, with a tangy lime and wild coriander sauce lightly battered and deep fried to perfection Chicken Lollipop (7 pcs) (Spicy) $59 Chicken (12 pcs) $47 Drumettes marinated with garlic, wild coriander and our special Shrimp (7 pcs) $49 Calcutta red chili paste then fried to perfection and served with a spicy tomato and wild coriander sauce Spring Roll Drumstick Manchurian (8 pcs) (Spicy) $59 Finely sliced vegetables and a filling of your choice rolled Delicately fried wing drumettes tossed with garlic, ginger, chilies, salted with soy and finished with wild coriander into our own hand-rolled skin and deep fried until extra crispy Vegetable $24 Chicken $27 Shrimp $29 Chef’s Special (Spicy) ( shrimp, chicken and green chilies ) $32 Crispy Chili Mushroom (Spicy) $49 Crunchy whole mushrooms tossed with garlic, onion, scallions and heated with our special Calcutta red chili paste Paneer Kofta (6 pcs) (Mild Spicy) $63 Lightly fried balls of paneer, onion, ginger, chili and wild coriander drenched in a tantalizing sauce of tomato, chili paste and select ground ingredients Fried Wonton (12 pcs) Traditional, always crispy fried wontons served with Hakka’s special sauce Vegetable $34 Chicken $39 Shrimp $45 Crispy Fried Chili Chicken (12 pcs) (Spicy) $57 Diced chicken marinated with garlic, wild coriander and our special Calcutta red chili paste then fried dry and served with Hakka’s special sauce Chicken Crispy Thread (6 pcs) (Mild Spicy) $57 Moist chicken breast slices marinated in our special chili garlic paste, wrapped in shredded wonton skin and lightly deep fried to perfection Salt & Pepper Corn (Spicy) $44 Succulent whole corn kernels tossed with ginger, garlic, green chilies, scallions and black pepper Pepper Salt (portion) (Mild Spicy) Succulent morsels fried to perfection and tossed with garlic, ginger, onions, scallions and fresh Calcutta chilies Calamari $69 Shrimp $77 Prices are subject to 10% service charge and V.A.T. SOUPS Hot & Sour (Spicy) $33 Tangy chopped chicken and minced shrimp soup heated with chili and flavoured with lime and wild coriander Sweetcorn Creamy, sweet and salty sweetcorn soup CHICKEN $29 VEGETABLE $25 Chicken Wonton $28 Traditional soup with wontons, pak choi and scallions in a light, full-flavoured broth Talu Mein $29 Thick, savoury shredded chicken and diced shrimp noodle soup with finely sliced vegetables Chicken Coriander $28 Minced chicken soup in a rich, thick broth distinctly flavoured with fresh wild coriander Manchow (Mild Spicy) Thick, aromatic broth with black mushrooms and chopped tofu flavoured with garlic, wild coriander, ginger, tomato and fresh Calcutta chilies, topped with crunchy fried noodles CHICKEN $29 VEGETABLE $25 Vegetable Mushroom $25 A selection of vegetables, finely chopped and served with black mushrooms in a light, savoury broth Seafood (Mild Spicy) $33 Rich, delectable minced shrimp soup flavoured with garlic and wild coriander and spiced up with fresh Calcutta chilies Sab Kam Wonton $31 Sliced chicken, chopped shrimp and black mushrooms combined with choice vegetables in a thick, savoury broth and topped off with chicken fried wontons HAKKA Special $35 Chef’s special mixture of shrimp, chicken, pork, black mushroom and select vegetables in a light, full-flavoured broth Tom Yum (Thai)(Spicy) Famous Thai aromatic clear, spicy and sour broth flavoured with fragrant Thai herbs and our tom yum paste, soured with lemon and made with assorted vegetables CHICKEN $33 VEGETABLE $27 Lemon Pepper (Spicy) $28 Wonderfully tangy chopped chicken and vegetable soup, flavoured with lemon and heated with black pepper Lemon Coriander Delightfully citrusy and slightly sweet soup with select vegetables, soured with lemon, sweetened with a touch of sugar, flavoured and finished with wild coriander CHICKEN $29 VEGETABLE $25 Prices are subject to 10% service charge and V.A.T. CHICKEN CHICKEN All of our chicken entrées are made with Halal boneless chicken All of our chicken entrées are made with Halal boneless chicken Spicy Ginger Chicken (Spicy) $67 Dry or Gravy. Mild or Spicy. Let us know Succulent morsels of chicken cooked with chopped ginger, onion and scallions, flavoured and heated with chilies and our special Calcutta red chili paste Chili Chicken (Spicy) $65 Succulent pieces of chicken salted with soy, cooked with shredded Chili Basil Chicken (Thai)(Spicy) $69 onions and minced garlic and heated with fresh Calcutta chilies Mouthwatering morsels of chicken cooked dry with Thai basil and select seasoned vegetables, flavoured with our amazing homemade chili basil sauce Garlic Chicken (White or Sweet or Hot) $65 Mouthwatering morsels of chicken sautéed in a rich minced Hakka Special Thai Chicken (Thai)(Spicy) $71 garlic sauce of your choice – plain, sweet or spicy Succulent pieces of chicken stir fried in our special, authentic Thai Nam Phrik sauce, containing no less than twenty ingredients, including various Thai and Chinese sauces Chicken Manchurian (Mild Spicy) $67 Tender pieces of chicken delicately battered, fried and mixed in an authentic Manchurian ginger, garlic and wild coriander sauce Red Curry Chicken (Thai)(Spicy) $73 Tender slices of chicken and select vegetables cooked in a rich and flavourful Thai red curry made to perfection with coconut milk, HAKKA Sweet & Sour Chicken $65 fragrant Thai herbs and our red curry paste Delectable morsels of chicken cooked with choice chopped vegetables and sautéed in a sweet and tangy tomato-based sauce soured with lime Green Curry Chicken (Thai)(Spicy) $73 Tender slices of chicken and select vegetables cooked in a rich Hong Kong Chicken (Spicy) $65 and flavourful Thai green curry made to perfection with coconut milk, Tender chunks of chicken cooked with sliced ginger, flaked onions, fragrant Thai herbs and our green curry paste dried red chilies and heated with our special Hong Kong red chili paste HAKKA Special Chicken Curry (Spicy) $69 Chef’s special rich, authentic curry made from scratch by combining select Indian spices and freshly ground ingredients Devil’s Chicken (Spicy) $65 Delicate bites of chicken sautéed with garlic, flaked onion, diced tomato and scallions and made extra spicy with our special Calcutta red chili paste Chicken with Mushroom & Vegetables $63 Tender morsels of chicken mixed with black mushrooms and select freshly chopped vegetables in a savoury white sauce Kung Pao Chicken (Mild Spicy) $67 Tantalizing bites of chicken cooked with garlic, scallions, dried red chilies and cashew nuts in a special Calcutta red chili paste and soy sauce Hunan Chicken (Spicy) $65 Shredded chicken sautéed with onion, minced garlic, dried red chilies and scallions in a sweet and spicy Hunan sauce Konjee Crispy Chicken (Spicy) $69 Moist chicken breast slices crispy fried, heated with our special Calcutta red chili paste and tossed with onions and scallions in a sweet & spicy Konjee sauce HAKKA Special Chicken (Mild Spicy) $67 Delicate morsels of chicken sautéed in our chef’s amazing tomato, garlic, wild coriander and tamarind sauce, lightly heated with Calcutta chilies Lemon Chicken (Mild Spicy) $68 Moist slices of chicken breast, delicately fried and coated with a deliciously sweet and tangy lemon sauce sautéed with finely chopped onions and garlic and lightly spiced with fresh green chilies Szechuan Chili Chicken (Spicy) $67 Succulent pieces of chicken tossed with slices of mushroom and assorted sweet peppers in our tantalizing savoury and spicy Szechuan sauce Honey Chili Chicken (Spicy) $67 Delectable morsels of chicken salted with soy, sautéed with garlic, onion, scallions and tomato sauce, heated with dried red chilies and delicately sweetened with a touch of pure honey Prices are subject to 10% service charge and V.A.T. BEEF PORK All of our entrees are made with halal lean beef All of our entrees are made with lean pork loin Dry or Gravy. Mild or Spicy. Let us know Dry or Gravy.
Recommended publications
  • RT 2013 Menu FA>PDF

    RT 2013 Menu FA>PDF

    富豪坊供應一系列原汁原味的廣東家常美饌 及一特選地方菜，為您帶來非凡餐飲體驗。 而香港的富豪坊則供應廣東菜之餘，還可品 嘗 地 道 客 家 菜 式 。 � 以家庭菜式為主導的客家菜，結合了中國 東南部的廣東及福建飲食文化，並由移居 其他地區的客家人而發揚光大。在經典客 家 菜 中 ， 我們不難發現菜式多用上了豬肉、 豆醬、豆腐及老抽等常見配料。 � 富豪坊提供一系列廣東家常菜式、客家名菜 及健康鮮魚佳餚，以吸引一眾家庭饗客。 A wholesome dining experience awaits you at Regal Terrace, where home�style Cantonese cuisine is offered with one designated provincial cuisine. At Regal Terrace in Hong Kong, you can try out the Cantonese cuisine with a touch of Hakka. Hakka cuisine, the family�cooking style of the Hakka people who originated from the Southeastern Chinese provinces of Guangdong and Fujian, has spread to other parts of China and countries with significant ethnic Chinese communities. Common ingredients such as pork, bean sauce, bean curd and thick soya sauce are skillfully used in daily Hakka cooking to create mouth�watering dishes. At Regal Terrace, a wide selection of Cantonese dishes, Hakka cuisine and healthy fish dishes are all available for your family and friend gatherings. 龍蝦兩味 龍蝦頭爪泡飯 ‧ 龍蝦球蟹皇炒蛋白 Lobster in Two Flavors: 相片只供參考 Rice in Lobster Soup, Sautéed Lobster Meat with Egg White and Crab Roe Photo for reference only 本 期 推 介 Recommendations 港幣 HK$ 黑 松 露 野 菌 星 斑 片 $328 Sautéed Spotted Grouper Balls with Black Truffle and Assorted Mushrooms 鳳 城 魚 雲 羹 $58 （每位 per person） Fish’s Head Soup with Barbecued Pork and Conpoy $188（ 例 per portion） 胡 椒 粉 絲 海 蝦 煲 $168 Stir�fried Prawns with Vermicelli and Pepper in Casserole 老 干 媽 安 格 斯 牛 肉 $148 Sautéed Angus Beef with Black Bean Sauce 彩 虹 滑 蛋 鮮 帶 子 $148 Sautéed Scallops with Egg, Tomato, Asparagus
  • 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

    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.
  • Kûng Phrik H̄wān Kratium

    Kûng Phrik H̄wān Kratium

    Kûng Phrik H̄ wān Kratium Thai Sweet Chile Garlic Shrimp Yield: Serves 4-6 Ingredients: 1 lb Jumbo Shrimp [21-25] (Kûng) - shelled and deveined; tail on 4 cloves Fresh Garlic (Kratiam) - minced ¼ Cup Thai Sweet Chile Sauce (Sxs̄ Phrik H̄ wān / Nam Jim Kai) 1 Tbs Chile Garlic Sauce (Nam Phrik Pao) 2 tsp Palm Sugar (Nam Tan Puek) - grated fine 1 Tbs Thai Thin/Light Soy Sauce (Si-io Kaow) Juice of 1 Lime (Naam Manao) Ground White Pepper (Phrik Thai Bpon) to taste 3 Tbs Peanut Oil (Dtohn Thuaa li Sohng) – divided -OPTIONAL GARNISH- Fresh Coriander Leaves (Phak Chi) - small chopped Fresh Thai Basil Leaves (Horapha) - small chopped Green Onion (Hom) - thin sliced Lime wedges (Manao) Preparation: 1) Lightly season the shrimp with the white pepper to taste 2) Heat 1 ½ Tbs (half) of the peanut oil in a medium/large wok or skillet over medium-high heat until shimmering - Once the oil is hot, add the shrimp and fry until slightly browned (apx 1 minute) - Flip and repeat 3) Transfer the seared shrimp to a clean plate and set aside until needed 4) Return the wok/skillet to the heat and add the reaming 1 ½ Tbs of the peanut oil and allow to heat for 30 seconds or so 5) Add the garlic and sauté until just golden (apx 45 seconds) - Add back the shrimp and give it a toss 6) Add the sweet chile sauce, chile garlic sauce, palm sugar, soy sauce, and lime juice - Sauté until sugar is completely dissolved and shrimp is well coated 7) Transfer to a serving dish, garnish as desired, and serve immediately with jasmine rice and/or green papaya salad (Som Tam) Taz Doolittle www.TazCooks.com .
  • Mamweb: Regional Styles of Thai Cuisine

    Mamweb: Regional Styles of Thai Cuisine

    Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
  • Fried Rice Or Fries 10 D43

    Fried Rice Or Fries 10 D43

    Tasty Bites Chinese (908) 822-8866 Durham Plaza 130 Durham Ave. South Plainfield, NJ 07080 Tues. – SUN. 11.00 am to 9.00 pm MONDAY CLOSED APPETIZERS VEGETARIAN Entrée LAMB Entrée (Boneless) D1. SPRING ROLL VEG. or Chk (2) 3 D30. CHLLI Mix Veggies 11 D72. CHILI LAMB 16 D2. French Fries 3 D31. CHILLI TOFU 11 D73. SZECHUAN LAMB 16 D3. VEG. MANCHURIAN DRY 11 D32. VEG. Pakoda MANCHURIA 11 D74. GINGER LAMB 16 D4. GOBI MANCHURIAN DRY 11 D33. Gobi MANCHURIAN 11 D75. LAMB GARLIC Tangy&Sweet 16 D5 . PANEER MANCHURIAN DRY 12 D34. SZECHUAN TOFU 11 D76. BELL PEPPER LAMB 16 D6. CHILI PANEER DRY 12 D35. GARLIC Mix Veggie 11 D77. LAMB w STRING BEANS 16 D7. CHILI GOBI or TOFU DRY 11 D36. EGGPLANT SZECHUAN 11 D78. LAMB w. SPICY BLK BEANS 16 D8. CHICKEN MANCHURIAN DRY 12 D37.Mix Veg. in Brown Sauce 11 D79. BLACK PEPPER LAMB 16 D9. CHICKEN LOLLIPOP 10 D38. GINGER Mix Veggie 11 D80. LAMB MANCHURIAN 16 D10. CHILI CHICKEN DRY 12 D39. Mix Veggie SZECHUAN 11 SHRIMP Entree (8 Jumbo) D11.BUFFALO WINGS (6pc) 8 D40. STIR FRIED STING BEANS 11 D81. CHILI SHRIMP 17 D12.CHICKEN NUGGETS (6 pc) 3 D41. BLK BEAN TOFU 11 D82. SZECHUAN SHRIMP 17 D13.FRIED WINGS (3 pc ) 6 D42. TOFU GARLIC Tangy&Sweet 11 D83. GINGER SHRIMP 17 Wings with Fried Rice or Fries 10 D43. GINGER TOFU 11 D84. SWEET & SOUR SHRIMP 17 D14. Dumpling Chk (5)Steam 5 D44. CHILI PANEER 12 D85. SHRIMP GARLIC Tangy&Swt 17 D15.
  • Snacks & Cocktail Nibbles

    Snacks & Cocktail Nibbles

    SNACKS & COCKTAIL NIBBLES FROM THE WOK SALADS VE GF VO GF GF ข้าวเกรียบทอด - RICE CRACKERS $6.9 ผัดไทย - PAD THAI $18.9 ลาบไก่ - LARB GAI $23.9 Deep fried rice crackers served w/ nam phrik ta-krai sauce Stir fried rice noodles, tofu, egg, garlic chives, dried shrimp, pickled turnips, Free range lemongrass chicken, red onion, garlic, Thai basil, ginger, bean sprouts, chilli & peanuts toasted rice, shallots, chilli, lime, coriander, mint & fish sauce GF เมี่ยงคำากุ้ง ea - BETEL LEAF $4.9 ADD CHICKEN THIGH $6 | ADD PORK BELLY $6 | ADD PRAWN CUTLET $9 VO GF Sticky prawn, roasted coconut, lime zest, peanuts, chilli & ginger ส้มตำาไทย - SOM TAM $17.9 GF ผัดซีอิ๊ว - PAD SEE EW $24.9 Issan style green papaya w/ chilli, lime, cherry tomatoes, VE GF เมี่ยงคำากุ้ง - VEGAN BETEL LEAF $3.9ea Stir fried flat rice noodles w/ beef cheek, egg, gai lan, snake beans, dried shrimp, garlic & peanuts Crispy shallots, coconut, peanuts, Thai herbs, bean shoots & oyster sauce GF เสือร้องไห้ - CRYING TIGER $23.9 sunflower kernels, chilli & miang kham sauce VE Grilled beef, cucumber, shallots, cherry tomatoes, ผัดหมี่เห็ด - MUSHROOM VERMICELLI $16.9 GF lemongrass, chilli, coriander, mustard greens & fresh herbs ทอดมันปลา - RED CURRY FISH CAKES $14.9 Stir fried fine rice noodles w/ king, oyster, enoki & shitake mushrooms, VE GF Flathead, red curry & snake bean fish cakes w/ nam jim pla grop sauce snake beans & gai lan เชียงใหม่ลาบเต้าหู้ - NORTHERN THAI VEGAN LARB $21.9 VE GF GF Northern Thai herbs & spices w/ minced firm tofu, ทอดมันข้าวโพด - TOD MAN KHAO POD $14.9
  • Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur

    Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur

    HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
  • Ala Carte Menu

    Ala Carte Menu

    Authentic and Creative Asian Inspirations TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi Chuka Wakame Salad “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, tomato, sesame dressing Sliced wagyu striploin, Krystal caviar, fresh wasabi, scallion Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, tamarind sauce Avocado, red cabbage, mango Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, peanut sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, ginger pickles Gado Gado “V” “N” “GF” 20 Boiled mixed vegetables, white cabbage, long 6 pcs. Crazy Californian Rolls “SF” 38 beans, shimeji mushroom, carrot, potato, King crab meat, avocado, tempura crumble fried tofu, peanut sauce and Emping cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream cheese, avocado, mango, Asparagus, taro, mushroom, lotus root, spicy mayo, teriyaki sauce pumpkin, sweet potato, onion, tempura sauce 12 Slices Sashimi of the Day “GF” 42 Ebi Katsu “SF” 25 Fresh salmon, tuna belly ottoro, yellow tail, Breaded prawn, fruit, katsu sauce local white fish, Hamachi Tofu & Mushroom Spring Roll “VG” 26 6 pcs. Salmon Truffle Rolls “SF” 45 Oyster, eringi, porcini, shitake, shimeji, chili Kabayaki sauce, avocado, Philadelphia cheese, peanut sauce sliced black truffle Raw Salmon Salad 28 1 pc Lobster Sashimi on Ice “GF” “SF” 85 Lemongrass, shallot, coriander, spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, fish sauce, salmon roe fresh
  • Fried Rice Or Fries 12.00 D43

    Fried Rice Or Fries 12.00 D43

    Tasty Bites Chinese (908) 822-8866 Durham Plaza 130 Durham Ave. South Plainfield, NJ 07080 Tues. – SUN. 11.00 am to 8.00 pm MONDAY CLOSED APPETIZERS VEGETARIAN Entrée LAMB Entrée (Boneless) D1. SPRING ROLL VEG. or Chk (2) 4.00 D30. CHLLI Mix Veggies 11.99 D72. CHILI LAMB 17.99 D2. French Fries 3.00 D31. CHILLI TOFU 11.99 D73. SZECHUAN LAMB 17.99 D3. VEG. MANCHURIAN DRY 11.99 D32. VEG. Pakoda MANCHURIA 11.99 D74. GINGER LAMB 17.99 D4. GOBI MANCHURIAN DRY 11.99 D33. Gobi MANCHURIAN 11.99 D75. LAMB GARLIC Tangy&Sweet 17.99 D5 . PANEER MANCHURIAN DRY 12.99 D34. SZECHUAN TOFU 11.99 D76. BELL PEPPER LAMB 17.99 D6. CHILI PANEER DRY 12.99 D35. GARLIC Mix Veggie 11.99 D77. LAMB w STRING BEANS 17.99 D7. CHILI GOBI or TOFU DRY 11.99 D36. Broccoli in Brown Sauce 11.99 D78. LAMB w. SPICY BLK BEANS 17.99 D8. CHICKEN MANCHURIAN DRY 12.99 D37.Mix Veg. in Brown Sauce 11.99 D79. BLACK PEPPER LAMB 17.99 D9. CHICKEN LOLLIPOP (4 pc) 11.99 D38. GINGER Mix Veggie 11.99 D80. LAMB MANCHURIAN 17.99 D10. CHILI CHICKEN DRY 12.99 D39. Mix Veggie SZECHUAN 11.99 SHRIMP Entree (7 Jumbo) D11.BUFFALO WINGS (6pc) 8.99 D40. STIR FRIED STING BEANS 11.99 D81. CHILI SHRIMP 17.99 D12.CHICKEN NUGGETS (6 pc) 3.00 D41. BLK BEAN TOFU 11.99 D82. SZECHUAN SHRIMP 17.99 D13.FRIED WINGS (2 pc ) 6.00 D42. TOFU GARLIC Tangy&Sweet 11.99 D83.
  • Takeout Menu

    Takeout Menu

    (Vegetarian continued) (Breads continued) Palak Kofta (Has Nuts) 16 Onion Kulcha Shallow fried spinach dumplings cooked in creamy sauce. White bread with onion filling, baked in tandoor. 5 Chana Masala 16 Amritsar Kulcha Chickpeas slowly simmered with pomegranate seeds, White bread with potato, cauliflower and ginger. 5 cooked with onions, tomatoes and spices. Assorted Bread Basket 9 Gobi Mutter 16 Assortment of three breads, plain naan, roti and garlic naan. Fresh cauliflower and peas cooked with ginger, tomatoes and mild spices. Lasuni Gobi As its name suggests, it uses two main ingredients: gobi (cauliflower) 16 Indo-Chinese and lasun (garlic). It comprises of fried cauliflower florets coated with tangy and spicy sauce concoction. Starters Navratan Korma (Has Nuts) Vegetable Spring Roll 6 Cuisine of India Assortment of fresh garden vegetables cooked with dry fruits 16 Slender rolls stuffed with wok tossed vegetables. in a light creamy sauce. Chicken 65 9 Bhindi Do Piaza 16 Chicken spiked with curry leaves and red hot chillies. Fresh okra simmered with diced onions, tomatoes, lightly spiced. Chicken Lollipop 8 Dal Makhani 14 Chicken on the bone, marinated with house sauce. Black lentils, red kidney beans simmered with tomatoes, ginger, Chili Fish 10 garlic and onions, finished with cream. Fresh fish stir fried in a spicy dry sauce. Jeera Aloo 14 Soups Cubes of potatoes smothered and simmered with cumin, herbs and spices. Sweet Corn Soup 5 Smoke Eggplant Bhartha 16 Cream of corn with vegetables. Smoked eggplant simmered and cooked with spices. Hot and Sour Soup 6 Vegetable Jalfrezi 16 Red chili, soy and paneer.
  • Happy Hour Menu

    Happy Hour Menu

    SOCIAL HOUR MENU Monday through Friday: 3pm to 7pm Yum! FROM THE KITCHEN SPICED CRISPY WINGS.............................................................10 Sweet chili sauce BEEF JERKY.................................................................................9 Sweet and sour pickles CRISPY PORK CRACKLINGS......................................................7 Salt & pepper nam phrik MUSHROOM SPRING ROLLS......................................................7 Cabbage, peanut hoisin sauce GRILLED EGGPLANT SALAD.....................................................7 Herbs and lime dressing OPEN FIRE GRILL BEEF SKEWERS................................................................9 Sweet chili soy CHICKEN THIGH SATAY...................................................9 Tamarind peanut jam *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify the manager of any food allergies. HOUSE BREWS $5 33 PALE ALE ONE AND ONLY KOPPER Balances the bitter-citrus EST. 33’s proud take on the character of the American Vienna-style lager, with intense Cascade hops featured in this caramel notes that emulate brew, resulting in notes of Kalamay, a traditional sticky lime and passion fruit coconut rice delicacy AROMATIC SNOWY LEGEND LAGER A summer wheat beer brewed Favored in Thailand for its with fresh orange peels golden body, it’s a refreshing and coriander seeds, which blend of malted barley and develop into an invigorating noble hops from Europe, and complex combination of perfect for humid climates vanilla and pepper notes Cheers! SIGNATURE COCKTAILS $10 SLINGSHOT 33 GOLDEN RUSHES Stoli vodka & Praire organic Redemption high rye gin, hibiscus cherry reduction, bourbon, star anise oleo Bénédictine, pineapple shrub, lime, syrup, Chinola passion fruit, angostura bitters, ginger beer lemon, EST. 33 Pale Ale SHISO LIT HEY MICHA Beluga vodka, Pomp & Whimsy, House-made Clamato honeydew melon & cucumber bloody mary mix, Thai basil, shrub, shiso ginger syrup, lemon lime, EST.
  • Tjon Sie Fat:AUP/Buijn 14-08-2009 00:50 Pagina 1

    Tjon Sie Fat:AUP/Buijn 14-08-2009 00:50 Pagina 1

    UvA-DARE (Digital Academic Repository) Chinese new migrants in Suriname : the inevitability of ethnic performing Tjon Sie Fat, P.B. Publication date 2009 Document Version Final published version Link to publication Citation for published version (APA): Tjon Sie Fat, P. B. (2009). Chinese new migrants in Suriname : the inevitability of ethnic performing. Vossiuspers - Amsterdam University Press. http://nl.aup.nl/books/9789056295981-chinese-new-migrants-in-suriname.html General rights It is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), other than for strictly personal, individual use, unless the work is under an open content license (like Creative Commons). Disclaimer/Complaints regulations If you believe that digital publication of certain material infringes any of your rights or (privacy) interests, please let the Library know, stating your reasons. In case of a legitimate complaint, the Library will make the material inaccessible and/or remove it from the website. Please Ask the Library: https://uba.uva.nl/en/contact, or a letter to: Library of the University of Amsterdam, Secretariat, Singel 425, 1012 WP Amsterdam, The Netherlands. You will be contacted as soon as possible. UvA-DARE is a service provided by the library of the University of Amsterdam (https://dare.uva.nl) Download date:04 Oct 2021 Tjon Sie Fat:AUP/Buijn 14-08-2009 00:50 Pagina 1 UvA Dissertation SieFat Tjon B. Paul Chinese New Migrants in Suriname Faculty of Social and Behavioural The Inevitability of Ethnic Performing Sciences The Inevitability of Ethnic Performing ofEthnic The Inevitability Paul B.