DOCSLIB.ORG

Rice-Box-Menu.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

DESCRIPTION OF EACH ITEM IS ONLINE @ WWW.RICEBOXEXPRESS.COM FAMILY FEAST STARTER CLASSIC CHEF’S SPECIAL SMALL Serves 3 to 5 LARGE ** white rice or pork & egg fried rice ** BOWL LARGE ** white rice or pork & egg fried rice ** BOWL LARGE Rice Box Sampler ** no substitutions please ** 12.75 INCLUDES Egg roll, spring roll, krab rangoon, crispy chicken, fried shrimp, 35.00 47.00 chicken wing, steak skewer General’s Chicken 11.00 15.00 Sweet Chili Chicken 11.00 15.00 3 pc. Spring Rolls 5 pc. Egg Roll (Chicken) 2) 5.00 6) 12.50 Orange Chicken 11.00 15.00 Sweet Chili Shrimp 11.00 15.00 10 pc. Crispy Chicken 10 pc. Spring Roll V 2) 3.75 6) 9.25 Sesame Chicken 11.00 15.00 Thai Curry Chicken 12.00 16.00 Large Vegetable Fried Rice Large Sweet & Sour Chicken 11.00 15.00 Thai Curry Shrimp 13.00 17.00 Upgrade to 3 Meat Fried Rice +3 Dumpling 6) 4.75 12) 8.75 Kung Pao Chicken 11.00 15.00 Peanut Curry Shrimp 14.00 Krab Rangoon 4) 5.50 8) 9.75 3 ENTRÉES FROM SELECTION BELOW Szechuan Chicken 11.00 15.00 Bourbon Chicken 11.00 15.00 ** Steak, Shrimp, 3 Meats subject to +2.50 ** Chicken Wing 8) 11.75 Chicken Chow Mein 11.00 15.00 Crispy Chicken 11.00 15.00 ** no modifications please ** Chicken Skewer 3) 6.00 6) 3 Meat Chop Suey 11.00 Moo Goo Gai Pan GF 11.00 15.00 Crispy Shrimp 11.00 15.00 Broccoli Steak Skewer 5) 11.00 Cashew Chicken 11.00 15.00 Ma Por Tofu 11.00 15.00 Choice of: Chicken, Pork, Shrimp, Steak, 3 Meats Boneless Rib 10.25 Yellow Curry Chicken 11.00 15.00 Teriyaki Chicken 12.00 Cashew Chicken Fried Shrimp 6) 9.00 3 Meat Chop Suey 11.00 15.00 Mu Shu Pork 16.00 Chicken Chow Mein Steak and Broccoli 11.00 15.00 Fu Yong Shrimp 12.00 16.00 Edamame 6) 7.00 Crispy Chicken or Pork Mongolian Steak 11.00 15.00 Scallop & Mixed Veggie 17.00 22.00 Choice of: Sweet & Sour, Honey Sauce on the side Seaweed Salad V 4.25 General’s Chicken Pepper Steak 11.00 15.00 Happy Family 22.00 Kung Pao Shrimp PINT QUART Egg Fu Young Pork 16.00 SOUP GLUTEN FREE GF Lo Mein Noodle Wonton Soup 3.50 6.75 VEGETABLE BOWL LARGE ** white rice, sub brown rice +1 ** BOWL LARGE Choice of: Chicken, Pork, Shrimp, Steak, 3 Meats ** white rice, sub brown rice +1 ** ( Prepared in kitchen with other products that contain gluten ) Tofu, Mixed Vegetables Egg Drop Soup GF 3.00 6.75 Broccoli 7.75 12.00 Moo Goo Gai Pan 11.00 15.00 Mixed Vegetable Available upon request : add Tofu, make it Vegan V Mixed Soup 3.50 6.75 Mixed Vegetable 7.75 12.00 Pineapple Curry Chicken 11.00 15.00 Vegetable Lo Mein 11.00 13.00 Moo Goo Gai Pan GF Hot & Sour Soup 6.75 Dragon & Phoenix 11.00 15.00 3.50 Orange Chicken Vegan Garlic Tofu V 11.00 15.00 Shrimp Lobster Sauce 11.00 15.00 Fresh Vegetable Soup GF V 8.50 Sesame Chicken Mushroom & Brown Sauce11.00 15.00 Gluten Free Fried Rice 9.50 15.00 Chef’s Soup 9.75 Steak Pepper & Onion Bourbon Tofu 11.00 15.00 Gluten Free Mi Fen 15.00 Szechuan RICE Spicy Tofu 11.00 15.00 Choice of: Chicken, Pork, Shrimp, Steak, 3 Meats Make with Healthy Brown Rice +1.25 S M 11L DESSERT & DRINK General’s Tofu 11.00 15.00 Yellow Curry Chicken New York Style Cheesecake slice) 4.75 Fried Rice 7.50 11 12 Sweet Chili Tofu V 11.75 15.75 Choice of: Almond Cookie 6) 4.75 ADD A QUART OF SOUP +4.00 Chicken, Pork, Shrimp, Steak, King Prawn (+1), Orange Tofu 11.00 15.00 3 Meat (Chicken, Pork & Shrimp) Chinese Donut 10) 6.75 Egg Drop Soup Sesame Tofu 11.75 15.75 Singapore Fried Rice 8 12 13 Pineapple Chunks 3.75 Hot & Sour Soup Tofu & Veggie Fried Rice 13.75 Tropical Curry Fried Rice 14 2-Liter (Coke, Diet Coke, Sprite) 3.00 Mixed Wonton Egg Drop Soup Vegan Singapore Mi Fen V 15.00 Wonton Soup BOWL LARGE NOODLE BUILD-A-STIR-FRY ** Limited Time Only, Price varies based on selections ** Lo Mein Noodle 9 13 STEP 1 STEP 2 STEP 3 STEP 4 Choice of: Chicken, Pork, Mixed Vegetable, Steamed Tofu Meat Lovers GF Gluten Free Shrimp (+1) , Steak (+1) , Fried Tofu (+1) Chef’s Veg Choice Your Protein Choice: Your Sauce Choice: Your Side Choice: 3 Meat (Chicken, Pork & Shrimp) (+1) Chicken (4oz, 8oz) White Sauce White Rice Your Veg Choice: Pork (4oz, 8oz) Brown Sauce Fried Rice (pork & egg) Spicy V Vegan Pad Thai Noodle 13 ** Choose up to 5 ** Steak (4oz, 8oz) Sweet Szechuan Healthy Brown Rice 3 Meat (4oz, 8oz) Mongolian Sauce Steamed Lo Mein Choice of: Baby Corn, Bean Sprouts, Chicken, Pork, Mixed Vegetable, Steamed Tofu Sm Shrimp (10pc, 20pc) Teriyaki Sauce Lo Mein in Brown Sauce Bell Pepper, Broccoli,Carrots, BOWL Shrimp (+1) , Steak (+1) , Fried Tofu (+1) Lg Shrimp (5pc, 10pc) Yellow Curry Steamed Rice Noodle Single serving entrée over rice Cashew, Garlic, Ginger, 3 Meat (Chicken, Pork & Shrimp) (+1) Sea Scallop (2pc, 4pc) Vegan Garlic More Vegetable Mushroom, Napa, Onion, Steamed Tofu (4oz, 8oz) Bag of Crispy Noodles Peanut, Scallion, Pineapple, Chow Mi Fen * Singapore style available * 13 Fried Tofu (4oz, 8oz) Water chestnut, Zucchini LARGE Family style entrée with rice on side Choice of: Asian Spiced Chk (4oz, 8oz) Chicken, Pork, Mixed Vegetable, Steamed Tofu Shrimp (+1) , Steak (+1) , Fried Tofu (+1) No Veg No Protein No Sauce No Side Items may contain soy, sesame oil, ginger, corn starch 3 Meat (Chicken, Pork & Shrimp) (+1) v16 Delivery | Take-out | Catering Dine-In Not Available Tues - Sun 3 PM - 9 PM 1780 N. Honore Ave. R I C E B O X Sarasota, FL 34235 EAT HEALTHY AND DELICIOUS FOOD (Corner of 17th and Honore) $20 Minimum for Delivery | Limited Area 941.378.4114 Delivery Charge Applies Order Online: RiceBoxExpress.com GENERAL'S CHICKEN BOURBON CHICKEN HAPPY FAMILY SWEET CHILI CHICKEN PEPPER STEAK Crispy chicken with broccoli, carrot, Asian spiced marinated chicken thigh Sea scallops, large shrimp, steak, Breaded chicken breast with scallion, Sliced steak with bell pepper, onion, mushroom, onion, water chestnut, meat, onion, bell pepper, carrot, garlic. chicken, pork, broccoli, carrot, napa, garlic. Wok tossed in our sweet garlic. Wok tossed in our brown sauce. baby corn, garlic. Wok tossed in Wok tossed in our house bourbon zucchini, water chestnut, baby corn, chili sauce. sweet soy sauce. sauce. mushroom, garlic, in brown sauce. GF GF V SWEET & SOUR CHICKEN MOO GOO GAI PAN DRAGON & PHOENIX VEGAN GARLIC TOFU STEAK & BROCCOLI Crispy chicken breast with a side of Sliced chicken breast with broccoli, Large shrimp, sliced chicken breast with Steamed tofu, broccoli, carrot, napa, Sliced steak with broccoli, carrot, sweet and sour sauce. napa, mushroom, carrot, zucchini, broccoli, napa, mushroom, baby corn, mushroom, zucchini, water chestnut, water chestnut, baby corn, garlic. baby corn, water chestnut, garlic. zucchini, carrot, water chestnut, garlic. baby corn, garlic. Wok tossed in vegan Wok tossed in brown sauce. Wok tossed in gluten-free white sauce. Wok tossed in gluten-free white sauce. garlic sauce. TROPICAL FRIED RICE SHRIMP MI FEN PORK LO MEIN PAD THAI PEANUT CURRY SHRIMP Large shrimp, chicken with pineapple, Large shrimp with thin rice noodle, Sliced pork with lo mein noodle, napa, Wide rice noodle, egg, onion, scallion, Large shrimp, broccoli, carrot, onion, egg, onion, scallion, bean sprout, rice, onion, scallion, bean sprout, egg, broccoli, carrot, onion, garlic. Wok bean sprout, garlic. Wok tossed in garlic. Wok tossed in Thai red curry soy sauce. Giant wok tossed with garlic. Wok tossed in lite white sauce. tossed in brown sauce. pad thai sauce. Topped with crushed sauce. Topped with crushed peanut. curry spice. peanut. *sauce contains fish sauce*.
Recommended publications
  • Shrimp Stir Fry

    Shrimp Stir Fry

    SHRIMP STIR FRY Makes 2-3 servings | 30 minutes 2 Tablespoons peanut or sesame oil 1 large or 2 medium carrots 2 stalks of celery 1 pound small shrimp, peeled and deveined 1 small red onion, sliced (optional) 2 Tablespoons Sambal Oelek 1 Tablespoon ABC Sweet Soy Sauce Salt to taste Herbs to garnish instructions 1. Peel and slice the carrots into diagonal wheels - roughly a quarter inch thick. Slice the celery into diagonal quarter inch slices and set aside. 2. Peel and slice the onion and set aside separately. 3. In a large wok or deep frying pan, heat up the oil and add the carrots. Turn the heat down, cover the pan with a lid and let the carrots cook for four-five minutes or longer until they are soft. 4. Raise the heat of the pan again, add the celery and stir fry for two-three minutes until the celery is slightly cooked. 5. Add the raw shrimp and red onion continue cooking on high heat stirring rapidly. 6. Add the Sambal Oelek and soy sauce and within two minutes, turn the heat off. Even if some of the shrimp appear to not be cooked, they will finish cooking while resting. 7. Serve garnished with herbs. notes & variations When adding the two sauces, add a tablespoon of peanut butter or chopped peanuts for added flavor. Add two-three cups of chopped spinach or watercress leaves to the stir fry before turning the heat off. Sambal Oelek is a fresh ground chili paste and the sweet soy sauce is made by ABC (Heinz) brand.
  • SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce

    SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce

    GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
  • Recipe: Singapore Satay + Spicy Peanut Sauce

    Recipe: Singapore Satay + Spicy Peanut Sauce

    Recipe: Singapore Satay + Spicy peanut sauce The recipe shows you how to make juicy and tender marinated meat on skewers along with a sweet and savoury peanut sauce. For satay 2 lbs boneless and skinless chicken quarters 3 tablespoon coconut or choice of cooking oil ½ tablespoon salt (or to taste) 1 tablespoon honey (or choice of sweetener) Bamboo skewers, soaked in cold water for 3 hours (or overnight) -> omit this if making as a chicken chop For Marinade (A): 2 garlic cloves, peeled 6 shallots, peeled 2 stalks of lemongrass (white part only) or juice of ½ lemon and lemon zest 1 knob (3 cm or 1 inch) of ginger 1 knob (3 cm or 1 inch) turmeric, chopped or 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon ground cumin To serve with: 1 cucumber, cut into small pieces 1 red onion, quartered Tip: You can soak the bamboo skewers while the meat is being marinated as it takes the same amount of time Tip: For better flavours, you can toast ground spices in a dry skillet over medium-low heat and stir frequently till they become fragrant and darken slightly. Watch that it doesn’t burn! Steps: 1) Blend ingredients for marinade in a food processor 2) Slice chicken into bite-sized quarters around 3cm in length 3) Combine chicken and marinade together, add the honey and salt. Stir to mix well. Leave to marinate in fridge for 3-6 hours (preferably overnight). Thread three or four pieces of meat into each bamboo skewer 4) Grill the satay skewers on medium heat until meat begins to brown.
  • Good Grinding Wise Dining

    Good Grinding Wise Dining

    Good Grinding for Wise Dining 24 Quick Food & Nutrition Lessons Funded by: State of Hawaii Executive Office on Aging In collaboration with: University of Hawaii College of Tropical Agriculture and Human Resources (UHCTAHR) Cooperative Extension Services (CES) Nutrition Education for Wellness (NEW) program Supplemental Nutrition Assistance Program - Education (SNAP-Ed) http://www.ctahr.hawaii.edu/NEW/GG Sponsors & Collaborators Executive Office on Aging Supplemental Nutrition Assistance Program Department of Human Services County of Hawaii City and County of Honolulu County of Kauai County of Maui Alu Like Lanakila Meals-On-Wheels Contact Information Nutrition Service for Older Adults 1955 East-West Road #306 Honolulu, Hawaii 96822 Phone: (808) 956-4124 Fax: (808) 956-6457 Table of Contents Good Grinding for Wise Dining Table of Contents Page Instructor Guide Introduction 7 How to Use This Manual 11 Presentation tips 13 Strategies for Eating: Lessons 1 - 6 *Lesson 1: Easy Meals - “No cook cooking” 15 Tally Sheet 21 Handout (In Sheet Protector) Lesson 2: Sharing Meals – “Sharing is caring” 23 Tally Sheet 27 Handout (In Sheet Protector) Lesson 3: Food Storage – “No need, no buy” 29 Tally Sheet 33 Handout (In Sheet Protector) *Lesson 4: One-Pot Meals – “One pot hits the 35 spot” Tally Sheet 41 Handout (In Sheet Protector) Lesson 5: Microwave Meals – “Time is what we 43 save when we microwave” Tally Sheet 49 Handout (In Sheet Protector) Lesson 6: Meals In Minutes – “Do little steps 51 ahead and we’ll be quickly fed” Tally Sheet 57 Handout
  • Exclusive Menu

    Exclusive Menu

    SALAD Seasonal healthy salad Rs. 1,288 Mixed green lettuce, carrot, rocket, orange, black olives tomato, lemon-oregano dressing, balsamic reduction, chia pumpkin seeds and pickled onion CAESAR SALAD Romaine lettuce, pancetta bacon, soft boiled egg, crouton caesar dressing and parmesan shavings Plain Rs.2,288 Deviled chicken croquet Rs.2,688 Smoked seer Rs.2,488 All prices are inclusive of service charge and government taxes. Chef’s Recommenda�on Vegetarian Dishes I’m HUNGRY... FEED ME! MAINS Meat & nut Rs. 2,488 Beef, Thai massaman, peanuts, sweet potato, roasted garlic ricotta cheese and coconut rice Lamb shank Rs. 3,688 Low and slow lamb shank, tomato, intense pepper, red onion and savoury onion mash Tuscan & salmon Rs. 3,288 Slow baked salmon, green ramsons pesto, spinach and sun-dried tomato Bull & vino Rs. 2,488 Slow braised Aus beef, vegetables, rosemary and toasted ciabatta Spaghetti as szechuan Rs. 2,488 Prawn, red chili, garlic, shallot, lime, parsley and basil oil Lasagna de matta Rs. 2,588 Open face sheet, braised Aus beef, ricotta cheese, parmigiana smoked peas and fried egg Meat chop chop xxl (3 feet to share) Rs. 9,888 Cajun chicken, beef steak, pork bbq ribs, devilled chicken wings, pork bratwurst, wedges, salad bowl, curry slaw, pizza bread and sauces Fish chop chop xxl (3 feet to share) Rs.11,888 Banana leaf whole fish, spicy battered shrimps, devilled cuttlefish wings, swordfish steak, shoe lobster, potato wedges, salad bowl, curry slaw, pizza bread and dips GRIDDLE & FIRE Lamb chops 280 gram Rs. 5,288 Prime beef rib eye 250 gram Rs.
  • Gf-Ur) Our Chef's Specialities Sambal (Spicy Dishes

    Gf-Ur) Our Chef's Specialities Sambal (Spicy Dishes

    APPETIZERS OMELETTES** can take up to 20 mins cooking time. 1. Spring Roll (4 pcs) (Pork) …………$ 9.00 27. Oyster (Chilli optional) (GF) (Pre-order recommended)..$32.80 2. Vegetarian Spring Roll (6 pcs) …………$ 9.00 28. Prawns (GF) …………$26.80 3. Crumb Prawns (4 pcs) (King Prawn cutlets)…….…$12.00 4. Curry Puffs (3 pcs) (Beef) …………$ 9.00 SAMBAL (SPICY DISHES) 5. Curry Puffs (3 pcs) (Vegetable) …………$ 9.00 (Sambal is a combination of dried and fresh spices blended to a smooth paste). 6. Mixed Entree …………$10.00 29. Sambal Prawns (GF-UR) …………$29.80 (2 Spring Rolls, 1 Curry Puff & 1 Prawn Cutlet) 30. Sambal Fish (GF-UR) …………$29.80 31. Sambal Chicken (GF-UR) …………$22.80 SOUPS 7. Chicken Cream Corn Soup (GF) …………$ 8.00 ASSAM (TAMARIND) DISHES 8. Tom Yam Soup (GF) …………$ 8.00 (Tamarind has a sour and tangy flavour and goes well with any seafood) 9. Laksa Soup (GF) …………$10.00 32. Assam Fish Cutlets …………$29.80 ** can take up to 20 mins cooking time 33. Assam Prawns …………$29.80 LAKSA SINGAPURA (GF-UR) 34. Assam Seafood …………$32.80 (Your Choice of Egg noodle, Rice Noodle or mix noodle) (Combination of fish, prawns and calamari) (All Laksa Soup has Dry Shrimp) (extra 50cents for Flat Rice Noodle) 10. Laksa Singapura with Chicken …………$19.80 SERAI (LEMON GRASS) DISHES 11. Laksa Singapura with Prawn …………$19.80 35. Serai Chicken …………$23.80 12. Laksa Singapura with Fish Cake …………$18.80 36. Serai Pork …………$23.80 13. Laksa Singapura with Prawn & Chicken..…$21.80 37. Serai Prawns (GF) …………$27.80 14.
  • EL4252 Honours Year

    EL4252 Honours Year

    page 12 EL4252 Honours Year Session 3, Activity 2 TASK Examine these (mainly satay) recipes below, and try to establish the recipe genre. Characterise each in terms of its schematic structure and realisational patterns. For starters (pun intended!), here is Eggins’s (2004: 68) schematic structure for recipes: Title^Enticement^Ingredients^Method^Serving Quantity Does it describe these recipes well? Have you got a better schematic structure or GSP? How do you account for variation in the recipe styles. Are there variations in each? Why? Recipe A Pork Satay Source: Far East Café Makes 18 satay skewers; serves 6 Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every South-east Asian cuisine and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe. Other necessary recipes: Red Curry Paste Helpful Hints: Herbs, Chopping 2 tablespoons brown sugar 1 ½ teaspoons ground coriander 1 teaspoon ground cumin ½ teaspoon ground turmeric 1 tablespoon fresh lime juice 1 ½ teaspoons Thai fish sauce 2 tablespoons coconut cream 1 ½ lb pork butt or tenderloin, cut into ¾-inch cubes For Sauce: 1 oz tamarind pulp, coarsely chopped ½ cup boiling water 1 tablespoon peanut or corn oil 2 tablespoons red curry paste 1 tablespoon sweet paprika 1 cup coconut milk 1/3 cup ground dry-roasted peanuts or 6 tablespoons chunky peanut butter 2 tablespoons palm sugar or brown sugar 1 tablespoon fish sauce ½ teaspoon salt In a bowl, stir together the brown sugar, coriander, cumin, turmeric, lime juice, fish sauce and coconut cream to form a marinade.
  • Dim Sum Menu

    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.
  • Chicken Satay Satay Sauce

    Chicken Satay Satay Sauce

    Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry ​ powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. ​ Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers ​ sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. ​ ​ Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1.
  • Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An

    Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An

    51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.
  • Local Board Hearing Information January 2019 Updated 1/23/19 9:12AM

    Local Board Hearing Information January 2019 Updated 1/23/19 9:12AM

    Local Board Hearing Information January 2019 Updated 1/23/19 9:12AM Adams hearing #1 Adams County Service Complex, Conference room, Room 125 - Decatur 01/22/2019 9:00 am EL CARRETON, INC RR0132240 Beer Wine & Liquor - Restaurant (210) Renewal DBA: EL CARRETON 922 W 500 SOUTH Berne IN 46711 MONROE PACKAGE LIQUORS,INC DL0114209 Beer Wine & Liquor - Package Store Renewal DBA: MONROE PACKAGE LIQUOR 119 JACKSON ST Monroe IN 46772 Allen hearing #1 Citizens Square 200 E. Berry, Garden Level, Community Rm.030 - Fort Wayne 01/14/2019 9:30 am BILLY'S DUGOUT, LLC RR0202584 Beer & Wine Retailer - Restaurant Renewal DBA: BILLY'S DUGOUT 3401 FAIRFIELD AVE. Fort Wayne IN 46807 D&BD INVESTMENTS LLC RR0231495 Beer Wine & Liquor - Restaurant (210) Renewal DBA: RABBIT'S GENTLEMENS CLUB 1407 SOUTH CALHOUN STREET Fort Wayne IN 46802 DPB INC. RR0235030 Beer Wine & Liquor - Restaurant (209) Renewal DBA: SALVATORI'S 10337 ILLINOIS RD Fort Wayne IN 46814 FORT WAYNE INVESTMENT CLUB LLC RR0234026 Beer Wine & Liquor - Restaurant (210) Renewal DBA: NEXT LEVEL BAR AND ARCADE 1706 W TILL ROAD Fort Wayne IN 46818 HONG KIM CORPORATION RR0233306 Beer & Wine Retailer - Restaurant Renewal DBA: SAIGON RESTAURANT 2006 S CALHOUN ST Fort Wayne IN 46802 HUNGRY HILL ENTERPRISES LLC RR0235008 Beer Wine & Liquor - Restaurant (210) New Application DBA: THE GREEN FROG INN 820 SPRING ST Fort Wayne IN 46808 KYB HOLDINGS, LLC RR0234347 Beer Wine & Liquor - Restaurant (210) Renewal DBA: HIDEOUT 125 10350 COLDWATER RD Fort Wayne IN 46825 LAKES VENTURE LLC DL0230307 Beer & Wine Dealer - Grocery Store Renewal DBA: FRESH THYME FARMERS MARKET 4320 COLDWATER RD Fort Wayne IN 46805 Las Lomas Mexican Grill, Inc.
  • Engaging Iran Australian and Canadian Relations with the Islamic Republic Engaging Iran Australian and Canadian Relations with the Islamic Republic

    Engaging Iran Australian and Canadian Relations with the Islamic Republic Engaging Iran Australian and Canadian Relations with the Islamic Republic

    Engaging Iran Australian and Canadian Relations with the Islamic Republic Engaging Iran Australian and Canadian Relations with the Islamic Republic Robert J. Bookmiller Gulf Research Center i_m(#ÆAk pA'v@uB Dubai, United Arab Emirates (_}A' !_g B/9lu( s{4'1q {xA' 1_{4 b|5 )smdA'c (uA'f'1_B%­'=¡(/ *_D |w@_> TBMFT!HSDBF¡CEudA'sGu( XXXHSDBFeCudC­'?B uG_GAE#­'c`}A' i_m(#ÆAk pA'v@uB9f1s{5 )smdA'c (uA'f'1_B%­'cAE/ i_m(#ÆAk pA'v@uBª E#'Gvp*E#'B!v,¢#'E#'1's{5%­''tDu{xC)/_9%_(n{wGL­i_m(#ÆAk pA'v@uAc8mBmA' , ¡dA'E#'c>EuA'&_{3A'B¢#'c}{3'(E#'c j{w*E#'cGuG{y*E#'c A"'E#'c CEudA%'eC_@c {3EE#'{4¢#_(9_,ud{3' i_m(#ÆAk pA'v@uBB`{wB¡}.0%'9{ymA'E/B`d{wA'¡>ismd{wd{3 *4#/b_dA{w{wdA'¡A_A'?uA' k pA'v@uBuCc,E9)1Eu{zA_(u`*­E @1_{xA'!'1"'9u`*1's{5%­''tD¡>)/1'==A'uA'f_,E i_m(#ÆA Gulf Research Center 187 Oud Metha Tower, 11th Floor, 303 Sheikh Rashid Road, P. O. Box 80758, Dubai, United Arab Emirates. Tel.: +971 4 324 7770 Fax: +971 3 324 7771 E-mail: [email protected] Website: www.grc.ae First published 2009 i_m(#ÆAk pA'v@uB Gulf Research Center (_}A' !_g B/9lu( Dubai, United Arab Emirates s{4'1q {xA' 1_{4 b|5 )smdA'c (uA'f'1_B%­'=¡(/ © Gulf Research Center 2009 *_D All rights reserved. No part of this publication may be reproduced, stored in |w@_> a retrieval system, or transmitted in any form or by any means, electronic, TBMFT!HSDBF¡CEudA'sGu( XXXHSDBFeCudC­'?B mechanical, photocopying, recording or otherwise, without the prior written permission of the Gulf Research Center.