Sausage on the Go
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7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Types of Sausage
Types of Sausage There are five varieties of sausages that are available in the commercial market. - Fresh sausage (e.g.: Brokwurst) - Cooked sausage (Mortadella) - Cooked-smoked sausage (Bologna, Frankfurters, Berliners) - Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst) - Dry/semi dry sausage (Salami) SOME FAMOUS SAUSAGES: 1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery. 2. BERLINER from Berlin, made of pork and beef, flavored with salt and Sugar 3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio 4. BIERWURST a German beef and pork sausage flecked with fat and smoked. 5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold. 6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk. 7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony. 8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning 9. BRATWURST a German sausage made of minced pork / veal and spiced. 10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain. 11. Cambridge an English sausage made from pork and flavored with herbs and spices. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green 34 British Charcuterie Awards 2019NOW OPEN FOR ENTRIES, THE BRITISH CHARCUTERIE AWARDS ARE GOING FROM STRENGTH TO STRENGTH. LAST YEAR, THE LAUNCH YEAR, THERE WERE OVER 80 PRODUCERS ENTERING AROUND 450 PRODUCTS - THIS YEAR THEY ARE ON TARGET TO DOUBLE THE NUMBER. 35 Charcuterie – cured meat, game and poultry - covers a cornucopia of tantalising treats. Whether dry-curing or brining and then applying heat in some form – hot-smoking for example - in the northern European tradition or following the French, Spanish and Italian style of curing, fermenting and then air-drying, the techniques, tastes and actual products are far ranging From smoked venison to succulent salamis, coppa, rillettes, brawn, black pudding or bacon, hams, cheeks or even jowl – any and every part of the pig will do. Charcuterie is nose to tail cooking with every part of the animal used up. The possibilities are endless and the opportunities enormous. Chef Magazine is proud to be Media Partner to the British Charcuterie Awards and is supporting Class 8 that concentrates on “House Made” Charcuterie. This class is for all chefs whether working in a restaurant, hotel or pub kitchen who make charcuterie from meat, poultry or game to serve within their own restaurants or bars. 36 BRITISH CHARCUTERIE AWARDS 2019 Some chefs buy in meat ready butchered, others like Luke Holder at his “adventures in cured meats” and was thrilled to receive a Silver Harnett, Holder & Co buys in whole pigs, butchers them on-site with medal for his Yorkshire Mangalitsa coppa in the British Charcuterie virtually every bit of the carcass used in his restaurants. -
Dim Sum Menu
MEAT DIM SUM 1. Abalone & Prawn Dumplings £5.50 Prawn & pork dumplings topped with a whole abalone and abalone sauce. 4. Crystal Scallop Dumplings £4.50 Minced king prawn, carrot and celery topped with scallop meat wrapped in a spinach thin dough. 5. Chiu Chow Dumplings £4.00 Minced pork, chicken, dried shrimps ,peanuts, chives and coriander wrapped in smooth thin dough. 6. Pork & Prawn Dumplings £4.50 Steamed open-topped dumplings lled with ground pork and shrimp. 7. Beef Short Ribs with Black Pepper Sauce £4.80 Short ribs cooked with black pepper sauce. 8. Ribs in Black Bean Sauce £4.50 Rib tips steamed with whole black beans and oil. 9. Minced Beef Snowballs £4.50 Succulent steamed minced beef meat balls accompanied with Worcestershire sauce. 10. Chicken Claw in Black Bean Sauce £4.50 Chicken feet marinated and steamed with black beans & chili. Prices are correct at the time of print.Photos are for illustration purposes only. Management reserves the rights to make amendments without prior notice. MEAT DIM SUM 12. Tofu Roll with Oyster Sauce £4.00 Bean curd roll wrapped with minced pork, wood-ear mushrooms, carrots, water chestnuts and spring onion with oyster sauce. 13. Glutinous Rice in Lotus Leaf £4.80 Minced Pork, Minced chicken, Chinese sausage, mushrooms, shrimp, salted egg and glutinous rice wrapped in a lotus leaf and steamed. 14. Minced Pork Rainbow Dumplings £4.50 Minced pork, ginger and spring onion wrapped in thin dough sheets of spinach , carrot & red cabbage. 17. Roast Pork Buns £4.00 Flavoursome BBQ pork wrapped in soft dough and steamed. -
Chinese Sausage – Chongqing Style
Chinese Sausage – Chongqing Style This recipe is for spicy pork sausage cured by salting and hanging out doors. This process should be done in cool weather and always has a danger of undesirable bacterial development, spoilage, or even botulism. The author of this recipe cannot make any guarantees that the resulting sausage will be fit to eat. Caution and study are advised. 500 grams of pork shoulder Salt (multiply pork weight in grams by 0.035 to calculate grams of salt, 1 Tablespoon of salt weighs 18.25 grams) Prague Powder #1 (1 level ¼ teaspoon per pound of meat, measure exactly) 1 Tablespoon of liquid smoke 1 Tablespoon of Chinese cooking wine ½ teaspoon of Prickly Ash (Zanthoxlym pods, in Pinyin huajiao, 花椒) Natural hog casings Carefully weigh the meat and calculate the required amount of salt and Prague Powder #1. Mix the two ingredients together and set aside. Soak the hog casing and prepare them for stuffing Cut the pork, including the fat, into strips about 1 to 1.5 inches long and ¼ inch wide In a large bowl mix the pork and the salt and Prague Powder mixture so as to evenly distribute. Thoroughly crack and crush the Prickly Ash with a mallet or the side of a cleaver Add the liquid smoke, wine, and Prickly Ash to the meat and mix Stuff the mixture into the casings and twist/tie at the desired sausage length. Remove all air bubbles through manipulation and pricking the casing with a pin as necessary. Hang for 7 to 14 days until thoroughly dry. -
頭抬appetizers 手捲roll Your Own 麵noodle 飯rice 兒童餐
頭 抬 APPETIZERS 麵 NOODLE 熱 盤 SUPER PU PU TRAY $10 * Choose Your Favorite Main Ingredient: Appetizer sampler tray come with 1 Spring Roll, BBQ Spare VEGETABLE $12 Ribs, Golden Fried Shrimp, Beef on a stick, Fried Chicken Wing CHICKEN, SAUSAGE, PORK, OR BBQ PORK $13 蟹 餃 Crab Rangoon (4) $8 SHRIMP, BEEF $14 烤 叉 燒 PEKING STYLE ROAST PORK $8 COMBINATION $15 Slow Roasted Pork in Oven, Smothered with BBQ Sauce 撈 麵 LO MEIN NOODLE 水 餃 STEAMED DUMPLINGS (6) $8 Chinese wheat flour noodle stir-fried 鍋 貼 PAN FRIED DUMPLINGS (6) $8 抄 河 粉 CHOW FUN NOODLE 春 捲 SPRING ROLL (2) $4 Wide, thick rice noodle stir-fried Fresh Cabbage in very thin Skin and Deep Fried 抄 米 粉 RICE VERMICELLI NOODLE Thin vermicelli rice noodle stir-fried 湯 麵 SOUPY NOODLE Chinese wheat flour noodle in chicken broth 湯 米 粉 SOUPY RICE VERMICELLI NOODLE Chinese rice vermicelli noodle in chicken broth 兩 面 黃 CANTONESE CRISPY NOODLE $16 炸 大 蝦 GOLDEN FRIED SHRIMP (4) $8 Assorted Meats with Pan-seared flat egg Fresh Jumbo Shrimp Marinated. Battered and Deep Fried 星 洲 抄 米 粉 SINGAPORE RICE VERMICELLI $16 牛 肉 串 BEEF ON A STICK (4) $9 Assorted Meats, Thin rice noodle stir-fried and curry Lean and Tender Beef with Special Sauce 烤 排 骨 BARBEQUE SPARE RIBS (4) $12 飯 RICE Ribs Marinated with Homemade BBQ Sauce Exchange Brown Rice add $2 more 素 菜 炒 飯 VEGETABLE FRIED RICE $11 雞 絲 炒 飯 CHICKEN FRIED RICE $11 豬 肉 炒 飯 PORK FRIED RICE $11 叉 燒 炒 飯 BBQ PORK FRIED RICE $11 炸 雞 腿 CHICKEN DRUMSTICK (6) $10 香 腸 炒 飯 CHINESE SAUSAGE FRIED RICE $11 Drumsticks Battered and Deep Fried 牛 肉 炒 飯 BEEF FRIED RICE $12 蝦 仁 -
Sushi Menu Coming Soon
noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist. -
Small Plates Dim Sum Noodles, Rice and Sides the Sea the Land The
the sea small plates noodles, rice and sides honey glazed salmon 36 lotus root, green beans, baby sweet peppers hot and sour soup 12 jasmine white † 8 hot edamame † 12 thai sweet and spicy shrimp 37 maldon sea salt tamarind, bell pepper lo mein 17 roast pork, choy sum † shishito peppers 14 miso roasted black cod 45 † yuzu, sesame grilled tokyo negi, young ginger 8 greens fried rice 17 brown rice, seasonal vegetables, egg white temple salad † 16 asian greens, soy vinaigrette olive fried rice 20 olive leaf, french beans, egg chicken satay 17 mango papaya salad, peanut dipping sauce triple pork fried rice 21 the land pork belly, bbq roast pork, chinese sausage spicy tuna tartare pad thai noodles † 21/23/27 on crispy rice* 22 beef mongolian 43 peanuts, mushrooms, tofu spicy mayonnaise, kabayaki sauce snow peas, shimeji mushrooms add chicken or shrimp satay of chilean sea bass † 26 beef and broccoli 56 barbeque duck fried rice 22 miso glaze aged n.y. strip, black bean sauce sundried tomatoes, kaffir lime, mint wagyu rib-eye teppanyaki 93 shanghai fried rice † 22 sophisticated dips and sauces vegetables, shrimp, pork, egg hong kong fried noodle 23 chicken, egg, mixed vegetables, roast pork lobster fried rice 32 dim sum kimchi, shallots imperial vegetable egg roll 16 the sky chinese broccoli 13 wild mushroom, cabbage, snap peas black bean sauce black pepper chili chicken 34 chicken gyoza 18 pepper, onion, bamboo shoot, celery cantonese cauliflower 14 pan fried or steamed, chili garlic sauce sweet and sour sauce crispy orange chicken 34 pork potstickers 19 steamed bok choy steamed bok choy† 14 chili sesame glaze garlic peking duck 84 lobster wontons 24 for two charred brussels sprouts 14 shiitake ginger broth cilantro lime vinaigrette, puffed rice Please alert your server to any food allergies *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. -
Ling Ling by the Wine Company Page 1 of 19 Nibbles
by The Wine Company business hours: daily: 12noon to 12midnight last order of food: 10.30-11.00pm • prices are excl gst • no service charge • your-wine-company member enjoys 10% savings on all food & wine, except promo items • legends used signature dish no meat spicy instagram.com/thewinecompany facebook.com/thewinecompany thewinecompanyonline.com.sg lunch available from 12pm to 3pm with complimentary coffee or tea or ice lemon tea hot dog 3.90 1 pc of hot dog with mustard; bun is lightly toasted add $1 for egg or avocado or bacon cream of mushroom 5.90 180g, made-from-scratch, assorted mushrooms, blended with cream drizzled with truffle oil; served with sugar cheese bun caesar salad 6.90 130g, a la minute of romaine lettuce, tomatoes, quail eggs, bacon bits, croutons, pine nuts and parmesan cheese pig trotter beehoon 6.90 150g, traditional hokkien comfort food, simple and oh so yummy cantonese porridge 6.90 porridge flavored with bone stock; garnished with spring onion, ginger & fried dough choice of chicken or pork add one century egg or one salted egg for $1.90 curry chicken 6.90 a concoction of singapore and malaysia style curry chicken fragrant steamed rice complimentary from the menu 30% savings select from mains, pasta and desserts price excl gst Ling Ling by The Wine Company page 1 of 19 nibbles fried ikan bilis and peanuts 4.90 130g of local anchovies; delicious and crunchy this is available until closing time recommend to pair with your favourite wine classic papadum 4.90 8pcs of indian-styled wafers served with cucumber-yogurt -
CNY Theme Dinner Menu
CNY Theme Dinner Menu 15th – 17th Feb 2018 (CNY Eve, CNY Day 1 and CNY Day 2) Adult: $198++ (Alcohol package) and $138++ (Non – alcohol package) Child: $69++ (6 – 11 years old) 6:30pm – 10:30pm Free flow Beverage Package: Free flow of Veuve Clicquot Brut Yellow label Champagne, Selections of house pour red and white wines, Selections of international beers, fresh juices, soft drinks, coffee and tea Abundance of Ocean Gems on Ice Alaskan King Crab Legs, Snow Crab Legs, Lobster, Sweet Sea Prawns, Clams, Black Mussels, Green Mussels Three Types of Freshly Shucked Oysters (Lemon Wedges, Shallot Vinegar, Spicy Hot, Wasabi Mayo and Tabasco Sauce) Assorted Seasonal Sashimi & Maki Tuna, Salmon, Octopus, Sword Fish Selection of Japanese Genkan Maki, Nigiri and Maki Roll Salmon Mayo Maki, Unagi Maki, Soft Shell Crab Maki, Salmon Sushi, Chirashi Scattered Sushi Salmon ‘’Oyako’’ Kaisen Moriawase Tamago Yaki & Kuri (Kikkoman Sauce, Wasabi and Pickled Ginger CNY Yu Sheng DIY Section Mandarin Smoked Salmon, Shredded Vegetables, 5 Spice Powder, Pock Choi, Assorted Pickled Ginger, Crushed Peanuts, White Pepper, Taro Crisps, Toasted Sesame Seed, Plum Sauce, Shallot oil Caviar Raw Bar Arvrugar, Keta, Flying Fish Roe, Prawn Roe Peruvian Seafood Ceviche , Cold Appetizer Drunken Chicken Salad Chinese Pork Ear Terrine Braised Bean Curd and Peanut Salad Marinated Jelly Fish with Thai Special Sauce Tomato Mozzarella Salad All prices quoted are subject to 10% service charge and prevailing government taxes. Please note that menu is subject to change without any