Food Menu TBE Panchkula.Cdr
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Chinese Lunch Special
LunchMon - Sat 11:00 Special am - 3:30 pm ServedChinese w. rice (choiceLunch of: veg. Special fried rice / pork fried rice/ white rice / brown rice) & soup (wonton, hot & sour or egg drop) or soda or water or egg roll or spring roll Sesame Chicken 7.95 General Tso’s Chicken 7.95 Chicken w. Broccoli 7.95 Orange Chicken 7.95 Chicken w. String Bean 7.95 (Brown Rice Available) Fried Rice Sweet & Sour Chicken 7.95 Chicken 9.95 Egg Plain 9.95 Chicken Cashew Nuts 7.95 Roast Pork 9.95 House Special 11.95 Kong Pao Chicken 7.95 Chicken, shrimp & roast pork Shrimp 10.95 Chicken w. Garlic Sauce 7.95 C Young Chow 11.95 Chicken w. Mixed Vegetable 7.95 h Beef 10.95 C Chicken, shrimp & ham i Beef w. Broccoli 8.95 n Vegetable 9.95 h e Beef w. String Bean 8.95 i Beef w. Black Pepper Sauce 8.95 s n e e Beef w. Garlic Sauce 8.95 s C e Lo mein Beef w. Mixed Vegetable 8.95 u Chicken 10.95 Vegetable 10.95 Shrimp w. Broccoli 9.95 is C Shrimp w. String Bean 9.95 i u Roast Pork 10.95 Plain 10.95 n i Shrimp w. Garlic Sauce 9.95 e s Shrimp 11.95 House Special 12.95 in Beef 11.95 Chicken, shrimp & roast pork Shrimp w. Mixed Vegetable 9.95 e Broccoli in Brown or Spicy Garlic Sauce 7.95 String Bean in Brown or Spicy Garlic Sauce 7.95 Eggplant in Brown or Spicy Garlic Sauce 7.95 Less Oil, Less Salt Chow Fun (Flat Rice Noodle) Chicken Wing (4) 7.95 Curbside Pick Up and Delivery Less Oil, Less Salt Chicken 11.95 Vegetable 11.95 Curbside Pick Up and Delivery Roast Pork 11.95 House Special 13.95 Grilled lunch Special Shrimp 12.95 Chicken, shrimp & roast pork we use olive oil Welcome to Served w. -
Vegan $12.99 TAKEOUT & DELIVERY MENU
TAKEOUT & DELIVERY MENU snacks $7.99 edamame fried pork intestines regular or sweet potato fries tempura shrimp chicken karaage chicken wings (6) crab rangoon (6) cheese sticks (8) steamed or pan-fried dumplings (8) BIG SNACKS $11.00 crab cakes (2) kabobs (chicken, beef, or lamb) vegetarian/ vegan $12.99 all entrees come with steam rice vegetarian fried rice wok-tossed with egg, carrots, onions, and peas vegan fried rice wok-tossed with vegetables, carrots, onions, and peas vegetables with tofu (veg/v) stir-fry mixed vegetables with tofu veg= vegetarian v = vegan bento boxes $12.99 all entrees come with steam rice, chicken dumpling, spring roll, & sesame ball orange chicken deep-fried battered crispy chicken sauteed with orange peels in the delightful orange sauce with steam broccoli and chili peppers sesame chicken tender lightly battered crispy chicken sauteed in chef's special brown sauce with steamed broccoli with sesame seeds sprinkled on top sweet & sour chicken lightly breaded chicken mixed with bell peppers and onions, carrots, and pineapple. sweet & sour sauce served separately basil chicken stir fry chicken with basil & white onion in the light brown sauce broccoli (chicken or beef) stir fry with broccoli and carrots in the light brown sauce kung pao (chicken, beef, or shrimp) prepared in the spicy kung pao sauce with chili pepper, carrot, celery, onion, and peanuts black pepper beef tender beef slices with mushrooms and onions sauteed in black pepper sauce mongolian beef authentic Mongolian style tossed with white onions and -
Talindo Delivery Menu
DELIVERY & TAKEOUT MENU Starters Mains 15,000 Sweet & Spicy Wings 3,500 Fillet Mignon chicken wings in a sweet & spicy glaze topped with 250g of South African steak, grilled to your spring onion & sesame seeds preferance and served with a choice of sauce Fritto Misto 4,500 Lobster XO 24,000 fresh calamari & prawns, pan-floured and served off-shell in our creamy cognac based deep-fried served with lemon & tartar sauce XO sauce, baked with a Parmesan crust on the side Bacon Wrapped Chicken 4,500 Spicy Tomato Prawns 13,000 in an herby spicy tomato sauce with red & green Chicken strips wrapped in bacon & served in a mild chili sauce peppers Hot Honey Prawns 6,500 Tiger Prawns 13,500 crispy prawns served with our hot honey with a delicate garlic butter sauce sauce, chili & sesame Grilled Salmon 16,500 5,000 Kamikaze Prawns with rocket, cherry tomatoes & lemon sauce crispy prawns in tempura served with our Asian inspired kamikaze sauce, chili & sesame Chili Fish 7,500 Suya Drumettes grilled croaker served in spicy tomato sauce 3,500 with red & green peppers marinated in our house suya blend, sliced tomatoes, onions & served with a yogurt dip Grilled Chicken 4,500 Kamikaze Cauliflower 3,500 served with your choice of sauce & a side crispy cauliflower in tempura served with our Asian inspired kamikaze sauce, chili & sesame Creamy Tuscan Chicken 5,500 Coconut Shrimp 4,500 with roasted tomatoes, mushroom, basil, garlic, chili, parmesan & baby spinach fried coconut coated prawns served with our homemade chili-lime mayo sauce All mains served with -
3-4 Cooking Time: 1 Hour Skill Level: Easy Snow Fungus Chicken Soup
3 Dish and 1 Soup Episode 2 – 三菜一汤 Servings: 3-4 Cooking Time: 1 hour Skill level: Easy Snow Fungus Chicken Soup - 白木耳鸡汤 Ingredients: 6 chicken thigh/drumsticks (skinless) 1 bulb White fungus 6 dried mushrooms 6 Red dates 1 tbsp wolfberries 3 pieces Dried Chinese yam 1 tsp north & south almonds 1 packet Lee Kum Kee Soup Base For Chicken Hot Pot 1.5 litres water Steps: Pre-soak white fungus, red dates, wolfberries and dried mushrooms for 10 minutes in hot boiling water. In a heavy pot, boil 1.5 litres of water in a pot with the pre-soak , red dates, wolfberries, north & south almonds, white fungus and mushrooms. When the water boils, put in the chicken thighs and Lee Kum Kee Soup Base For Chicken Hot Pot, stir well. Bring to simmer for 30mins. Sieve out the impurities on top of the soup and discard before serving. Teriyaki Pork & Enoki Roll - 日式培根卷 Ingredients: 300g Streaky bacon 200g enoki mushrooms 1 tbsp Lee Kum Kee Teriyaki Marinade 1 tbsp rice wine/ mirin Steps: Preheat the oven at 200°C. Trim of the root part of the enoki mushrooms and set aside. Wrap bacon around the mushrooms and place them on the baking sheet. Bake them in the oven for 10 mins Combine Lee Kum Kee Teriyaki Marinade and rice wine, stir well, set aside. Take the tray out of the oven and turn the bacon on the other side to evenly brown on all sides. Send bacon back to the oven and bake for another 10 mins. -
A Life-Long Passion for Cooking, a Healthy Curiosity and An
106 107 GLOBAL ROAMING GLOBAL ROAMING THE CULT OF A LIFE-lONG PASSION FOR COOKING, A HEALTHY CURIOSITY AND AN ENTREPRENEURIAL SPIRIT LED HONG KONG OCTOGENARIAN CHAU SO Yim-ping ON HER QUEST FOR THE ULTIMATE XO SAUCE, AND A WAY TO BRING FAMILIES TOGETHER AROUND THE SHARED TABLE. MRS SO’s XO SAUCE 106 FEAST FEAST 107 108 109 GLOBAL ROAMING Previous pages, itting in her tiny but smart XO sauce shop in the rapidly On top of all her professional achievements, she was an avid cook clockwise from top left: gentrifying district of Sai Ying Pun in Hong Kong, Chau and continued her father’s tradition of generously feeding her family, Hong Kong skyline and So Yim-ping, better known as Mrs So, invites me to get friends and business associates. Harbour at night; Man comfortable in the plush armchair opposite her as she tells “She always made sure we ate well at home,” says her daughter, Mo Temple in Sheung Wan; dim sum at Lin me about her childhood. The 87-year-old is perched on her Patsy Cheong. “As a child, I loved eating my mother’s tripe congee. Heung Kui teahouse in Schair in a perfect posture, dressed simply in an elegant cardigan, suit She insisted we all sit around the dinner table every evening, and we Sheung Wan; a food stall pants and pearl earrings – in other words, the very model of a retired would chat about how our day went. This was how we communicated in the Western District. Clockwise from far left: Hong Kong businesswoman from a well-to-do family. -
Vegetarian BANQUET MENU $35 Per Person
shared BANQUET MENU $46 per person vegetarian BANQUET MENU $35 per person Minimum 4 people Minimum 2 people Small eats Small eats Steamed Hervey Bay scallops in half shell mung bean vermicelli, house made XO sauce, chilli oil Traditional hand made cheong fun peanut sesame, hoisin sauce Traditional hand made cheong fun peanut sesame, hoisin sauce Savoy cabbage and carrot salad with rice sheets, sesame and soy dressing, Stir fry roast duck san choi bao Chinkiang vinegar hoisin sauce Mixed wild mushroom pancake Crispy lamb spring rolls garlic chive, shallot, hoisin sauce sour plum sauce Lightly fried calamari with five spice salt pickled ginger mayonnaise bigger eats bigger eats Wok tossed mixed mushrooms with baby spinach and tofu Stir fry broccolini Steamed Cone Bay barramundi fillet preserved mustard green (G) with ginger, shallot and soy sauce Cantonese vegetarian fried rice Crispy soft shell crab pickled radish (GOp) pork mince, spicy mung bean noodles Kung Pao style chicken assorted vegetables Stir fry broccolini preserved mustard green (G) Yangzhou style pork and prawn fried rice (GOp) House Made SMAll eats: House Made SMAll eats: Stir fry roast duck san choi bao hoisin sauce (2 pieces) Assorted house made pickles 16 7 Mixed wild mushroom pancake Sichuan pepper beef tataki in sweet soy garlic chive, shallot, hoisin sauce pickled onion, ginger mayo, coriander sesame salad (2 pieces) 16 11 Rice wine cured Petuna ocean trout pickled fennel. house made rice cracker 17 Steamed to order Drunken Queensland king prawns - served chilled chinese -
Nachos Wings
STARTERS FRESH SOUP & SALADS PUB STUFFED MUSHROOMS SOUP OF THE DAY Silver dollar mushroom caps stuffed with herb and garlic cheese. Hand-battered A crock full of fresh ingredients. Ask for todays selection - 4.99 and fried until golden brown. Sprinkled with parmesan cheese and parsley - 8.19 CROCK OF CHILI CHICKEN FINGERS Topped with Cheddar cheese and onion - 4.99 Breaded tenderloins served plain or buffalo style - 9.19 • Add fries & coleslaw 1.99 CREAMY CHICKEN TORTILLA House favorite, topped with seasoned tortilla strips and green onions - 4.99 STEAK BITES Bite size tenderloins sautéed with onions and bell peppers. Served with garlic toast and zip sauce - 9.19 BAKED FRENCH ONION House made onion soup topped with seasoned croutons and Swiss cheese. MOZZARELLA CHEESE STIX Baked to a golden brown - 5.99 Battered and fried golden brown. Served with marinara - 7.19 CHICKEN CAESAR BACON SKINS Six potato skins filled with bacon, Cheddar cheese, and Chopped romaine tossed in our housemade creamy dressing, with croutons greens onions. Served with sour cream - 8.99 and grated Parmesan cheese. Topped with a thinly sliced grilled chicken breast - 10.69 MOZZARELLA CHEESE BREAD Our hand pressed dough topped with Mozzarella and baked until golden brown. COBB SALAD Brushed with garlic butter and dusted with Parmesan cheese - 8.49 Fresh greens, turkey, ham, tomato, bacon, mushroom, egg, and Cheddar cheese. Add a topping - 1.69 Served with choice of dressing - 10.99 RASPBERRY WALNUT CHICKEN SALAD SPINACH ARTICHOKE DIP Bleu cheese crumbles, tomatoes, cucumbers, red onion, chopped walnuts, A house favorite served with warm tortilla chips - 8.19 Craisins, and grilled chicken breast. -
The Fishmonger E 2021 01 22
Refresher Glass Pitcher 500ml 1000ml Hainan style iced lemon tea 58 108 San Pellegrino 4 8 78 Lychee soda 58 108 Puna 4 8 78 Fresh coconut 48 Freshly juices 68 Sour plum juice 48 Soft drinks 38 Coffee Latte 58 Cappuccino 58 Regular Coffee 58 Espresso 58 Sake Nihonsakari 720ml 258 The Fishmonger focus on fresh and live seafood. Gekkeikan 720ml 388 We work with local fishing villages in “Teng Qiao”. Make your selection at the fish tanks and choose from the below cooking methods: Baijiu Shuijingfang 52° 880 Premium Shuijingfang 52° 1,780 Wuliangye 52° 2,180 Feitian Maotai 53° 3,880 Beer SOUP&CONGEE Draft 330ml 500ml 2L 4L 48 58 188 358 Seafood soup of the day 88 Local 48/Bottle Imported 68/Bottle Salted red fish congee, Danzhou style small/48 large/88 Shrimp & pork dumpling 118 Fried rice, shrimp, silver fish, asparagus, scallion 98 Wine Seafood rice porridge 198 Stuffed coconut rice in bamboo 168 Glass Carafe Bottle Hainan “Zao Po Cu” seafood rice noodle soup 138 Champagne 150ml 375ml 750ml Veuve Clicquot Yellow Label Brut, NV, Pinot Noir, 228 988 Braised beef brisket noodle soup, Juan Cun style 158 Chardonnay, Pinot Meunier, France Sparkling Wine Chandon Brut, NV, Chardonnay, Pinot Noir, Ningxia, China 98 468 White Wine Susana Balbo, Crios, Torrontés, Mendoza, Argentina 118 298 588 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 138 358 688 Journey’s End, Chardonnay, Stellenbosch, South Africa 158 398 788 DESSERT Rose AIX Rosé, Grenache, Syrah, 108 268 488 Coconut jelly 48 Côteaux d'Aix en Provence AOP, France Hainan “Qing Bu Liang” -
Download Marbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce. -
T H E Go U R M E T G Uide 2 0 2 1 Special Edition 2021
DITION 2021 E SPECIAL THE GOURMET GUIDE 2021 EDITOR’S MEssAGE CONTENTS 2 What's Hot 12 Chef Interview 20 European 32 International We shall overcome 44 Asian For the food and beverage industry, it has been fact, capitalized on the downward adjustment of a calamitous year without historical parallels. I rentals to open shop. So we are witnessing dynamic 54 Wine take my hat off to our restaurateurs, bar operators developments in such excitingly new dining and others in the industry for the professionalism hotspots as Tai Hang and Tseung Kwan O, just to and perseverance displayed during this very name a couple of examples. difficult period. In many ways, they exemplify the As the culinary capital of the world, Hong Kong entrepreneurial and defiant spirit that has always has the infrastructure, the talents, the experience, been at the heart of Hong Kong. and above all, the vibrant gastronomic culture to In face of the epidemic, the F&B industry has safeguard its enviable global status. The owners rightly placed top priority on hygiene and safety for and chefs that I have talked to are passionately its patrons. In compliance with government rulings, dedicated to the industry, and are holding steadfast it has introduced new protocols and procedures for to the belief that better times are just around the the restrictive hours open for business. But it has corner. been tough going, and even with financial support Hong Kong has weathered many storms in the from the government, there have been quite a few past, and has invariably emerged even stronger. -
Fresh Spicy Familiar Umami Sweet Sides
fresh familiar spicy umami sweet Coriander salad, wood ear mushroom, Charcoal grilled baby lamb chops, Szechuan cold poached chicken, Silken tofu, poached egg, Spiced lava cake, chilli, barbecued baby squid harrisa, yoghurt, dried chilli paste, chilli oil, dried chilli, crushed peanuts, crispy chicken skin, homemade XO sauce teh tarik ice cream 15 pickled onions sesame, spring onions 10 15 28 15 Watermelon, mint, pomegranate, Tempura of shiitake, honshimeji, Fresh mango, glutinous rice, Turkish white cheese (v) Miso marinated silver cod Braised beef brisket, kimchi, enoki, dashi mousse, soy dip (v) toasted almonds, warm coconut milk 12 28 daikon slaw, steamed bun 10 10 8 Marinated prawn salad, grated coconut Samia’s signature frontier chicken, Salt and pepper squid Avocado ice cream, fried banana fritters, 15 coriander seeds, chilli, yoghurt cream, Fried baby market fish, tamarind, 15 gula melaka sago mizuna, lemon palm sugar, fish sauce, chilli padi 14 Rice noodle salad, roast duck, mint, 18 20 Soft shell crab, salted duck egg coriander leaf, Vietnamese basil yolk sauce, curry leaves Fresh milk curd, rose petal reduction, 15 Grilled eggplant, chickpeas, Stir fried eggplant, coriander, 15 exotic fruit compote browned butter (v) chilli padi, green onion (v) 12 Steamed Venus clams, tamarind, 15 10 Yukke, raw beef tenderloin salad, coconut water, calamansi quail’s egg, pear, sesame oil, pine nuts White Rabbit condensed milk ice cream, 12 Tandoori chicken, cucumber relish, Spicy wok fried, prawns, chilli padi, 20 shaved ice, leche flan, sweet