Thai Cuisine Thai Cuisine Thai Cuisine Thai Cuisine

Total Page:16

File Type:pdf, Size:1020Kb

Thai Cuisine Thai Cuisine Thai Cuisine Thai Cuisine THAI CUISINE THAI CUISINE THAI CUISINE THAI CUISINE DIM SUM MENU SOUPS RICE G-3 Yellow Curry GINGER SAUCE Curry with onions and potatoes. GG-1 Bell peppers, ginger, Shrimp Dumplings (4pcs.) . $5.95 Fried Shrimp Taro (3pcs.) . $6.95 S1 Tom Yum S4 Tom Kha F-1 Vegetable Fried Rice . $8 F-4 Basil Fried Rice Chicken, beef or pork $15 onions, scallions and mushrooms. National Thai soup, spicy and sour with This delicious creamy soup reflects F-2 Chicken, Beef or Served with chicken, beef Chicken, beef or pork $15 Vegetable Dumplings (4pcs.) . $5.95 Fried Shrimp Dumplings (4pcs.) $5.95 Shrimp $17 lime juice, rich with Thai ingredients the outstanding flavor of coconut milk, Pork Fried Rice . $8 or pork. $10 Shrimp or squid $16 like, galangal kaffir leaves,lemon grass galangal, kaffir leaves, lemon grass, Prawn $24 Vegetable plus tofu $13 . $5.95 F-3 F-5 Pineapple Fried Rice Chicken Shumai (4pcs.) Pan Fried Pork Dumplings (6pcs.) $9.50 and chili peppers. chili peppers and coconut milk. Moon Thai Fried Rice Combination fried rice with Shrimp and cashew nuts. $14 G-4 Mussamun Curry SWEET & SOUR SAUCE Royal style of curry with avocado, Har Grow Shrimp (4pcs.) . $5.95 Pan Fried Chicken Dumplings S1.1 Tom Yum Goong . $4.50 S4.1 Tom Kha Kai . $4.50 chicken, shrimp, squid, beef SS-1 Bell peppers, onions, scallions, potatoes cashew nut and coconut milk. (6pcs.) . $9.50 Shrimp with Thai straw Chicken with Thai straw and vegetables. $10 zucchini, pineapple and tomatoes. Stuffed Shrimp Eggplant (3pcs.). $5.95 mushroom. mushroom Chicken, beef or pork $15 Chicken, beef or pork $15 Pan Fried Chive & Shrimp (4pcs.) $6.95 S1.2 Tom Yum Talay . $5.50 and coconut milk. ENTREES Served with Thai jasmine rice, brown rice, or sticky rice Shrimp $17 Shrimp $16 Steamed BBQ Pork Buns (3 buns) $5.95 Vegetable plus tofu $13 Shrimp, imitation crab, mussels, S4.2 Tom Kha Goong . $5 Prawn $24 Fried Crisp Sesame Seed Balls MOON THAI SPECIALTIES CF-3 Chicken with Asparagus Fried Shrimp Balls (3pcs.) . $6.95 squid and Thai straw mushroom. Shrimp with Thai straw G-5 VOLCANO SAUCE (3 pcs.) . $5.95 SR-1 Rock ’N Roll Shrimp Stir fried chicken with asparagus, Panang Curry S1.3 . $4.50 mushroomand coconut milk. VN-1 Napa cabbage and snow peas. Tom Yum Kai Jumbo prawn sautéd with homemade onions, baby corn, mushrooms, Coconut curry with sweet basil, Chicken with Thai straw Chicken, beef or pork $18 S4.3 Tom Kha Pak . $4.50 sauce, very tasty, served with tomatoes, and potatoes. $15 red chilies and kaffir lime leaves. mushroom. Vegetable and coconut milk. Chicken, beef or pork $15 PEANUT SAUCE APPETIZERS sautéd vegetables . $22 CF-4 Chicken or Pork with Eggplant S2 King of the Sea . $18 PN-1 Chicken $15 S5 Hot & Sour Soup . $4 SR-2 Kong Op Woon Sen Sautéed chicken or pork with G-6 Jungle Curry (Tom Yum Hot Pot For 2-3 Persons) Shrimp $17 A-1 Spring Rolls A-8 Soft Shell Crab Chicken, tofu, bamboo shoot, Casserole of prawns with cellphane eggplant, basil, peppers and Curry with baby corn, pepper, 3 Prawns, 3 pieces of fish, 6 mussels, Prawn $24 Special roll of chicken and mixed One soft shell crab, fried and served egg and mushroom. noodles, coriander roots, ginger, soy sauce. $15 mushroom, basil and bamboo 6 shrimps, 4 clams. V1 vegetables, fried until golden with sweet-and-sour sauce. $8 garlic and white peppercorns . $24 shoots (no coconut milk) Vegetable Curry S6 Tofu Soup . $4.50 CF-5 Pad Prik Khing Red $12 S3 Vegetable Soup . $4 Chicken, beef or pork $15 brown and crispy.Or (VA-1) Tofu, ground pork, mushroom SR-3 Panang Salmon Sautéed green bean and chili paste Green $12 A-9 Khanom Jeeb Broccoli, carrots, cauliflower and choice of mixed vegetables only . $6 and clear noodles. Grilled salmon, then curried with pork, chicken or beef . $15 Shrimp $17 Panang $12 Stuffed pork, mushrooms, mushrooms. with red pepper and basil . $21 FISH STIR SAUCE Massamun $12 A-2 Satei bamboo shoots and scallions SR-4 Pirate Boat (Poe Tak) ST-1 Quick wok toss with house sauce, Jungle (No Coconut Milk) $12 Thin slices of beef or chicken in wonton skin, steamed and TYPICAL THAI SALADS Cold Dishes 501 Thai Hurricane Mixed seafood cooked the old- broccoli, carrots, napa cabbage and V2 Sautéed Mixed Vegetables $11 marinated in coconut sauce, served with black soy sauce. $9 This dish is our “Super Star” fresh C-1 House Salad C-5 Yum Talay fashioned way with Thai spices snow peas. Plus tofu $13 then barbecued to perfection. fish fried until outside is crispy and Fresh salad with homemade peanut Grilled mixed seafood with onions, and herbs . $21 the inside is soft, then bathed in Chicken, beef or pork $15 V3 Tofu Asparagus Served with peanut sauce and A-10 Tiger Tear dressing. “Very different.” . $5.50 lemon grass, lime juice and chili. $14 SR-5 homemade chili sauce. $26 Stir fried tofu, asparagus, onion, cucumber salad. $10 Slices of beef with Thai spices Moon Thai Lamb Vegetable plus tofu $13 and lime juice served on a fresh C-2 Dancing Shrimp C-6 Yum Conch Grilled rack of lamb with portabella, 502 mushrooms, baby corn, broccoli, Volcano Fish GARLIC SAUCE Grilled shrimp seasoned with Conch prepared with chili, lime spinach and honey sambal sauce $24 Fried whole snapper topped cauliflower and potato. $13 A-3 Pad Thai salad bed . $12 GL-1 Carrots, napa cabbage and snow peas. Italians call this “Thai Spaghetti”; chili, lime juice, lemon grass and juice, lemon grass, onions and BEST CHOICES with red chili sauce.. $26 V4 Pad Won Sen Vegetables onions on a fresh salad bed . $12 cucumber. $14 Chicken, beef or pork $15 Stir fried clear noodles with thin rice noodles sautéed with A-11 Larp SP-1 Spring Break Duck 503 Lady in Pink vegetables and egg. $11 shrimp, chicken, bean sprouts, Beef, pork or chicken with lime C-3 Dancing Squid C-7 Papaya Salad Roasted duck, then fried to Fried whole snapper topped with Shrimp or squid $16 juice, Thai herbs and spices . $12 Grilled squid seasoned with chili, Shredded green papaya mixed Plus tofu $13 scallions, egg and peanuts. crispy, topped with a variety of sweet-and-sour sauce . $26 BASIL SAUCE lime juice, lemon grass and well with cooked shrimp, cherry V5 Pad Thai Vegetables “Delicious!” Or (VA-3) choice of vegetables and house sauce. $21 504 BA-1 Bamboo shoots, onions, basil and bell A-12 Coconut Shrimp onions on a fresh salad bed. $12 tomato, peanuts, fish sauce, lime Ginger Snapper Stir fried rice noodles with mixed vegetables only . $9 SP-2 Fried whole snapper topped with pepper. Shrimp fried in delicious juice and palm sugar. $12 Baghdad Chicken vegetables and egg. $11 C-4 Noodle Salad Breast of chicken battered, then coconut batter. $10 ginger, mushrooms, onions, scallions, Chicken, beef or pork $15 Plus tofu $13 A-4 Drumsticks Glass noodles with pork and C-8 Mango Salad sautéed with homemade sauce, bell peppers and soy bean sauce. $26 V6 $11 Chicken drumsticks lightly shrimp seasoned with lime juice, Fresh salad with mango Shrimp or squid $16 Sweet and Sour Vegetables A-13 . $8.50 servded with mixed vegetables 505 Plus tofu $13 battered, deep fried till crispy. $8 Fried Calamari chili, onions and salad. $12 and shrimp. $13 Grilled Salmon and cashew nuts . $18 Grilled salmon served with A-14 Fresh Spring Rolls SP-3 steamed vegetables. $21 A-5 Winter Shrimp Ped Nam Dang SIDE ORDERS Shrimp, imitation crab, noodles, Crispy duck topped with red sauce, Fresh shrimp wrapped in NOODLES Served with brown rice or Thai Jasmine rice THAI CURRY . $2.50 . $2.50 cucumber, carrots, basil, lettuce cashew nuts, green peas, baby corn, Brown Rice Peanut Dressing wonton skin and deep fried G-1 and mint wrapped in Vietnamese- 801 Pad Woon Sen 804 Thai Suki Soup mushrooms and pineapples.. $21 Green Curry Sticky Rice. $2.50 Ginger Dressing . $2.50 until golden brown. $8 Sautéed onions, scallions, bean Mixed seafood, cooked in a special Definitely green, but rarely sweet, this style rice paper . $7 SP-4 Steamed Vegetables . $6.50 Miso Dressing . $2.50 sprouts and tomatoes with clear broth with clearnoodles, mixed Tiger Prawn is one of the basic Thai curry styles. A-6 Mee Krob Grilled giant shrimp with vegetables A-15 noodles.Chicken, beef or pork . $14 vegetables and tofu sauce. $12 Chicken, beef or pork with Steamed Rice . $2.00 Crispy noodles toasted in honey Lettuce Wrap and very tasty homemade sauce . $24 Chicken, shiitake mushrooms Shrimp . $16 805 Duck Noodle Soup eggplant, bell pepper and basil. $15 sauce with shrimp, chicken and SP-5 Volcano Chicken and water chestnuts served Vegetable plus tofu . $13 Roasted duck with rice noodles, Lamb with bell pepper and basil . $24 vegetables. $9 Chicken breast with red spicy sauce, SPICY LEVELS with iceberg lettuce . $9 802 bean sprouts and Chinese Level Age Pad See Eiew over steamed vegetables . $18 G-2 Red Curry A-7 Naem Sod Sautéed chicken, beef or pork with broccoli. $12 This is the most popular dish among 0 Very Mild For babies under 6 years old A-16 Fried Krab Wonton . $6 CASUAL FAVORITES Spicy ground pork with ginger, flat rice noodles, Chinese broccoli 806 Pad Ke Mow (Drunken Noodle) Thai people. With mixed vegetables and 1 Little Spicy For kids 6-12 years old, “Give yourself a chance.” lime juice, onions and peanuts.
Recommended publications
  • Service Provider Menu Information
    FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 24th Sep 2021 05:29 PM Service Provider Caterer: Amanda | Yong Tau Foo EATS Enquiry Number: 6100 0029 Email Address: [email protected] Order: 2 days in advance Call us for events less than 2 days away Menu Information Package: Ala Carte Menu ( ID: 20594 ) Order directly at: https://www.foodline.sg/d/20594 Price: From $0.70 / Item (No Additional GST) Min. spend: 30.00 (Exclude GST & Delivery) Halal: No Delivery Charges: $2.90 (w/GST $3.10) per trip. No delivery to Sentosa and Jurong Island. Availability: Closed: - Every Saturday - Every Sunday Page 1 of 8 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Cancellation Policy: Same Day Orders (For Orders within 24 Hours) - All order cancellations have to be written in via email. If the cancellation notice is given at least 3 hours prior to your event time, there will be a 50% refund from the total price. If the cancellation notice is given less than 3 hours prior to your event time, there will be no refund for your order.
    [Show full text]
  • Appetizers Thai Salads Extra Orders
    THAI SALADS 10 BEEF SALAD ..................................................... 14.99 Slices of charbroiled tender beef tossed with our tangy lime dressing, along side a garden salad. 11 CHICKEN SALAD “Nam Sod”......................... 13.99 Ground chicken, fresh ginger, onion, shallot, cilantro, peanuts, and shredded carrots tossed gently with fresh chili and lime dressing. 12 THAI HOUSE SALAD ....................................... 13.99 Fresh, lettuce, tofu, carrot, tomato, broccoli, cucumber, baby corn served with or without boiled egg, served with our delicious dressing. 13 PAPAYA SALAD “Som Tum” .…...………….. 13 .99 Shredded green papaya with tomato, ground peanuts Thai dressing, spicy lime sauce, served on a bed of lettuce. MINI VEG EGG ROLLS 14 NUEA NUMTOK ............................................... 17.99 Medium charcoal broiled tender beef mixed with green onions, fine roasted rice, hot peppers, fresh basil leaves and lemon juice. 15 YUM (Squid or Shrimp Salad) ......................... 15.99 APPETIZERS Boiled squid tossed with red onions, cucumbers, carrots, tomatoes, chili peppers and lime juice. 16 BAMEE MOO DANG (BBQ PORK) ................ 14.99 1 CHICKEN SATAY (4 sticks) ............................... 9.99 Thai yellow egg noodle with onions, cilantro, bean sprout, and ground Marinated chicken, grilled on skewers, served with peanut sauce and peanuts tossed in lime dressing. cucumber salad. 17 GLASS NOODLE SALAD ................................. 15.99 2 THAI SPRING ROLLS (2 pieces) ....................... 5.99 Healthy and delicious glass noodle with ground chicken in spicy lime NEW sauce . Garnished with peanuts. Fresh soft rice paper stuffed with bean sprouts, cabbage, carrots, and basil leaves served with homemade sauce. 3 CRAB RANGOON (6 pieces) ............................... 7.99 Thin pastry stuffed with cream cheese, crabmeat and celery fried EXTRA ORDERS to a golden brown served with homemade sweet sour sauce.
    [Show full text]
  • KKT-Take-Away-Maynooth-2020.Pdf
    n At Kin Khao Thai we LOVE cooking food. All our chefs are Thai so you know you are getting the real deal each and every time. All of our food is prepared at the time of order. Nothing is pre-prepared in bulk. All our meat Was in the mood for Thai Brilliant and very and poultry is Irish. We use local suppliers for our fish and vegetables; and we absolutely never, and their ingredients are so authentic Thai food - ever use any MSG, additives or preservatives. authentic, the real stuff. Had they do serve standard the pork starter and the sauce dishes like green curries to compliment it was excellent. etc but really worth If you adore our food please tell others, if you don't, please tell us! All fresh ingredients....Followed trying the more unusual by Red Thai beef curry with dishes like Esarn dishes. Our food is prepared in the same kitchen as common allergens including peanuts, pine nuts, eggs, fish, shellfish, soy and brown rice which was excellent. It also has very cool wheat, so traces of these may be found in our dishes. We cannot 100% guarantee that cross contamination will not occur. G Gluten free Friendly service to the door decor based around old P Peanuts where you are told to "Enjoy Thai movies and street Vegan - Our chef can make vegan dishes please inform our staff. V Vegan your meal". In summary, this is signs. The type of place proper Thai food cooked by you’d expect in a trendy proper Thai chefs with natural, corner of London, not on STARTERS Spring Roll ¤6.00 Isarn Sausage ¤7.00 Sun Dried ¤6.50 fresh ingredients.
    [Show full text]
  • Asienmarkt.De - Katalog 10/2006
    asienmarkt.de - Katalog 10/2006 Page 1/183 asienmarkt.de - Katalog 10/2006 Asiatische Nudeln BILLIGER: Reisflakes 'Asian Chef' (Reisnudelplättchen) Art.-Nr. 1009 Diese 'Reisflakes' (kleine Reisnudelplättchen) finden hauptsächlich in pfannengerührten Gerichten oder auch in Suppen Verwendung. Vor dem Braten ca. 15 Minuten in lauwarmem Wasser einweichen und dann dem gebratenen Fleisch und/oder Gemüse hinzufügen und fertiggaren. Mit dunkler süßer Sojasauce würzen. Zutaten: Reismehl, Wasser. Inhalt: 200 g 0.99 € Glasnudeln 'Lungkow' (blaue Packung) 100 g Art.-Nr. 1010 Lungkow Diese Nudeln werden gerne für Suppen oder in Füllungen von Frühlingsrollen verwendet. Nach dem Einweichen bzw. Kochen werden die Nudeln durchsichtig. Bei uns erhalten Sie diese Nudeln in Packungen zu 100, 250 und 1000 g. Zutaten:Reismehl, Wasser.Inhalt: 100 g 0.35 € Glasnudeln 'Lungkow' (blaue Packung) 250 g Art.-Nr. 1012 Lungkow Diese Nudeln werden gerne für Suppen oder in Füllungen für Frühlingsrollen verwendet. Nach dem Einweichen bzw. Kochen werden die Nudeln durchsichtig. Bei uns erhalten Sie diese Nudeln in Packungen zu 100, 250 und 1000 g.Zutaten:Reismehl, Wasser.Inhalt: 250 g 0.85 € Glasnudeln Süßkartoffel Dang-Myon 'Taipan' , Korea Art.-Nr. 1080 Taipan Diese Glasnudeln sind etwas dicker, als die normalen Glasnudeln. Sie eignen sich zum Braten, als Beilage oder für herzhafte Suppen.Zutaten:Süßkartoffelstärke, Maisstärke, Wasser.Inhalt: 500 g 2.29 € Page 2/183 asienmarkt.de - Katalog 10/2006 Japanische Soba Buchweizennudeln Art.-Nr. 1084 Vergleichspreis: 100 g = 1,00 € Zutaten: Weizenmehl, Buchweizenmehl, Salz, japanisches grüner Tee-Pulver. Herkunft: Japan Inhalt: 200 g 1.75 € Japanische Soba Buchweizennudeln Art.-Nr. 1085 Vergleichspreis: 100 g = 0,70 € Zutaten: Weizenmehl, Buchweizenmehl, Salz.
    [Show full text]
  • THAI-CHOICE PRODUCT LIST 31-03-14 Spanish.Xlsx
    MONTY & TOTCO CO., LTD. 15 Soi Kanchanakom, Paholyothin Rd., Samsen Nai, Payathai, Bangkok, Thailand 10400 Website: www.thai-choice.com E-mail: [email protected] Tel : 662-271-0987-88, 662 -271-2637-38 Fax : 662 271-0545 Carton (L) Carton (W) Carton (H) Carton Carton CODE- CÓDIGO PRODUCT - PRODUCTO PACKING - EMBALAJE CBM SHELFLIFE EAN BARCODE cm. cm. cm. (NW) kg (GW) kg CATEGORY 01 THAI-CHOICE DIPPING, COOKING & TABLE SAUCES (Months) TC01.002 Double Mango Sauce with Chilli - Salsa de Mango con Chile 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 18 8851978801487 TC01.003 Double Pineapple with Sweet Chilli Sauce - Salsa de Piña y Chile Dulce 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 24 8851978800176 TC01.004 Double Plum Sauce - Salsa de Ciruela 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 18 8851978801272 TC01.005 Double Plum Sauce (Catering) - Salsa de Ciruela (Catering) 4.50 litre x 4 gallons 0.0328 30.80 38.50 27.70 18.00 22.30 12 8851978801418 TC01.006 Double Plum Sauce with Chilli - Salsa de Ciruela con Chile 200 ml x 12 bottles 0.0095 19.00 24.50 20.50 2.40 5.20 18 8851978800251 TC01.009 Fish Sauce - Salsa de Pescado 200 ml x 12 bottles 0.0087 24.30 18.40 19.40 2.40 5.20 24 8851978801029 TC01.086 Fish Sauce - Salsa de Pescado 700 ml x 12 bottles 0.0246 33.10 24.70 30.10 8.40 16.40 24 8851978800510 TC01.011 Fish Sauce (Catering) - Salsa de Pescado ( Catering) 4.50 litre x 4 gallons 0.0362 28.50 41.60 30.50 18.00 22.30 24 8851978801357 TC01.087 Hoisin Sauce - Salsa Hoisin 140 g x 12 glass jars 0.0039
    [Show full text]
  • Red Thai Curry.Indd
    Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
    [Show full text]
  • 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.
    [Show full text]
  • DINNER-MENU-JAN-2012.Pdf
    www.thaitopaz-sat.com THAI topaz “Healthy, Authentic Fine Thai Cuisine” APPETIZERS THAI TOPAZ CHICKEN SATAY (6 SKEWERS) 5.95 TRADITIONAL, GRILLED, MARINADED CHICKEN SKEWERS SERVED WITH HOMEMADE PEANUT SAUCE AND THAI CUCUMBER SALAD STEAMED POTSTICKERS (5 PCS) (VEGGIE & PORK) 4.50 SUMMER ROLL FRESH VEGETABLES AND VERMICELLI NOODLES WRAPPED IN THIN, SOFT RICE PAPER SERVED WITH LIGHT, HOMEMADE PEANUT SAUCE - VEGGIE (5 PCS) 4.15 - SHRIMP (5 PCS) 4.95 FRIED SPRING ROLL SEASONED VEGETABLES, CLEAR NOODLES AND BLACK MUSHROOMS WRAPPED AND FRIED TO GOLDEN PERFECTION - VEGGIE (5 PCS) 4.15 - CHICKEN (5 PCS) 4.50 TOPAZ CRAB SUPREME (5 PCS) (FRIED CRAB RANGOON) 4.50 TOPAZ PLATTERS 8.50 TRY ALL OF OUR CUSTOMER-FAVORITE APPETIZERS IN ONE PLATE - CRAB SUPREME (5 PCS), VEGGIE SPRING ROLLS (3 PCS) AND VEGGIE SUMMER ROLLS (3 PCS) SHRIMP PARCEL (5 PCS) 4.95 ANOTHER CUSTOMER FAVORITE!! GOLDEN BROWN, THINLY WRAPPED SEASONED SHRIMPS SERVED WITH HOMEMADE, SWEET AND SOUR SAUCE MIANG KAI (CHICKEN LETTUCE WRAPS) 6.95 MINCED CHICKEN BREAST COOKED IN OUR SPECIAL, TASTY SAUCE SERVED WITH LETTUCE LEAVES, GINGER, PEANUTS AND FRESH LIME *** SPICY SCALE: 1 thru 5 PLUS*** Add Extra Meat or Shrimp (6) for $2.50, Vegetables $1.50 SOUPS TOM YUM (SMALL) (FIRE HOT POT) SPICY CLEAR SOUP WITH LEMONGRASS, TOMATOES , LIME LEAVES, LIME JUICE, MUSHROOMS AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 TOM KHA LIGHT COCONUT MILK SOUP WITH LEMONGRASS, GALANGAL, LIME LEAVES, MUSHROOMS, LIME JUICE AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 EGG DROP SOUP 2.50 A THAI TOPAZ STYLE SOUP WITH VEGETABLES, BLACK MUSHROOM STRIPS, THICKENED WITH EGG DROP, TOPPED WITH AROMATIC FRIED GARLIC, CILANTRO AND PEPPER VEGETABLE SOUP 2.50 CARROTS, ONIONS, CABBAGE AND CELERY IN A CLEAR BROTH SALADS THAI SALAD 4.25 FRESH GARDEN SALAD, CUCUMBERS, TOMATOES AND THAI HERBS SERVED WITH OUR LIGHT, HOMEMADE, PEANUT DRESSING AND A SPLASH OF LIME JUICE - CHICKEN 5.25 - SHRIMP 6.25 YUMS YUMS ARE VERY POPULAR THAI SALADS W/ ALL THE CLASSIC FLAVORS OF THAI CUISINE: SWEET, SPICY, SOUR AND SALTY.
    [Show full text]
  • Contactless Carryout Menu
    By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with
    [Show full text]
  • Green Curry Paste
    GREEN THAI CURRY PASTE INGREDIENTS Makes 1 ½ cups • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon white pepper corns • 9 cloves garlic (pressed or finely chopped) • One 8cm piece galangal or ginger • 2 Shallots or one red onion • 2 cup of fresh coriander root (and leaves if you wish) • 4 tablespoon shrimp paste • Juice and zest of 2 medium limes • 6 green chilies- seeded, one or 2 red chilies • 1 stick lemongrass (minced or finely chopped) • ½ cup Vietnamese mint, 2 kaffir lime leaves • 1 ½ teaspoon grated palm sugar/ brown sugar www.tasteofthetopend.com City of Darwin GREEN THAI CURRY PASTE WHAT TO DO • Toast the coriander and cumin seeds in a dry frying pan for a few minutes until fragrant. • Grind these spices with the peppercorns in a large mortar and pestle • Chop the chilies (without seeds), lemon grass, coriander roots, Vietnamese mint (without stems) and kaffir lime leaves and dice the shallots. • Grate the garlic and ginger or galangal and zest the limes • Add in these ingredients in batches and crush in the mortar and pestle until smooth with the shrimp paste and palm grated palm sugar • Now squeeze in the lime juice • This smooth paste can be used in all Green curry recipes- Nearly all of these ingredients can be grown all year in the Darwin region and makes an amazing base to Thai style curries. The paste can be kept in the fridge for a couple of weeks or frozen. If you don’t have a mortar and pestle, you can use a hand whizzer or blender.
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum
    56 วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี ปีที่ 17 ฉบับที่ 3 กันยายน – ธันวาคม 2558 Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum Chutipapha Suwankanit1*, Sawanya Pandolsook1, Varaporn Vittayaporn1, Kriserm Tohtubtiang3, and Naruemon Nantaragsa2 1Food Processing Technology Program, School of Culinary Arts 2Culinary Technology Program, School of Culinary Arts Suan Dusit Rajabhat University, 295 Nakorn Ratchasima Road, Dusit, Bangkok 10300 3Thai Food Quality Co., Ltd. 43 Tanasarn Bldg., Chiengmai Road, Klongsan, Bangkok 10600 *Email: [email protected] บทคดั ยอ่ ต้มยาเป็นอาหารไทยที่มีชื่อเสียงเป็นที่รู้จักกันอย่างแพร่หลายทั้งในกลุ่มคนไทยและคนต่างชาติ สมุนไพร หลายชนิดถูกน ามาใช้เพื่อท าน้าซุปต้มย า เนื้อสัตว์ที่นิยมใส่ในต้มย าคือกุ้งสด ต้มยาแบ่งเป็น 2 ประเภทหลัก ได้แก่ ต้มยาน ้าใส (TYNS) และต้มยาน ้าข้น (TYNK) งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาสูตรต้มยาน ้าใสและน ้าข้น พร้อม กับรายงานคุณค่าทางสุขภาพของต้มย า ผลทางเคมีและประสาทสัมผัส รวมทั้งการยอมรับของผู้บริโภคต่อ ผลิตภัณฑ์ ต้มย าทั้งสองสูตรได้รับการพัฒนาจากเชฟผู้เชี่ยวชาญอาหารไทยที่มีชื่อเสียง ซึ่งอยู่ในวงการนานกว่า 30 ปี สูตรน้าซุปที่ศึกษาส าหรับต้มย าน้าใส 3 ชนิด คือ (1) น้าเปล่า (2) น้าต้มเปลือกกุ้ง และ (3) น้าต้มกระดูกไก่ สาหรับต้มย าน้าข้น ชนิดน้าซุปที่ศึกษา 3 ชนิด คือ (1) น้าต้มเปลือกกุ้งเติมด้วยนมข้นจืด (2) น้าต้มเปลือกกุ้งเติม ด้วยน้ากะทิ และ (3) น้าต้ม เปลือกกุ้งเติมด้วยวิปปิ้งครีมผสมน้ากะทิ ทั้งสามสูตรของต้มย าแต่ละชนิดถูกคัดเลือก ด้วยการประเมินความชอบแบบ 9-point hedonic scale โดยใช้ผู้ทดสอบที่ผ่านการฝึกฝนจ านวน 20 คน
    [Show full text]