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Nutrition-Tips-Low-Salt-Asian-Sauces
Nutrition Tips Alternatives to Salty Asian Sauces Asian cooking is often considered “healthy” because it Tips for reducing sodium in is usually lower in protein and higher in vegetables. But most Asian meals are typically made with sauces Asian sauces that can have large amounts of sodium. 1. Look for low sodium versions of Soy sauces, fish sauces, and sweet and sour sauces may your favorite brands at the local contain 900-1500 mg of sodium per tablespoon. This grocery store. These can often is 75-100% of what your daily intake should be; all in cut the sodium by half. one small spoon! 2. Try mixing the sauce with water When trying to follow a low sodium diet, it can be hard or other juices like pineapple to make your favorite Asian dishes without these salty juice to cut the sodium. sauces, but there are ways to reduce the salt and keep the flavor. 3. Use unseasoned rice vinegar to save even more sodium. Shop and compare a variety of brands. Traditional store bought sauces can be very high in sodium. 4. Instead of buying sauces, try making them at home so you Soy sauce: 920-1100mg per 1 tablespoon have control over how much salt Fish sauce: 1190-1500mg per 1 tablespoon is added. Sweet and Sour: 800 –1000 mg per 1 tablespoon 5. Look at hot chili sauce labels, many are low in sodium. Mixing your own sauces at home puts 6. Use sesame oil, chili oil and peanut oil to add Asian flavor to you in control of the meals without salty sauces. -
Michi's Ultimate Chicken Satay
Michi's Ultimate Chicken Satay Description The trick to this dish is to take your time. Make the marinade early so the flavors can develop. Don’t try to rush the sauce; it really needs to thicken slowly. Total time: 1 hr Yield: 4 Servings Ingredients 1 1/2 lb chicken tenderloin (substitute skinless chicken breast) 6 8" skewers fresh cilantro (for garnish) 2 Tbsp fish sauce 3 Tbsp light brown sugar 1 1/2 tsp Madras curry powder (or use what's in you pantry) 2 tsp garlic (minced) 1 pinch ground cumin 1 pinch salt 2 cup coconut milk 1 tsp green curry paste 1 tsp paprika 2 Tbsp creamy peanut butter 4 lime kafir leaves (substitute zest from one lime) 1/4 cup chopped roasted peanuts (unsalted, found in your Asian aisle as blanched peanuts) Prep Time: 1 hr Total Time: 1 hr Instructions Make the marinade ahead. Combine all marinade ingredients (1 teaspoon fish sauce,1 teaspoon light brown sugar, curry powder, 2 cloves minced garlic, ground cumin, salt, 3 tablespoons coconut milk) and let it sit for at least an hour. You can also soak your skewers at this time. Combine all the sauce ingredients (green curry paste, paprika, 2 teaspoons minced garlic, 2 tablespoons fish sauce, peanut butter, 3 tablespoons light brown sugar, 2 cups coconut milk, lime kafir leaves, chopped peanuts) in a medium pan and simmer gently until it reduces and becomes thick. Reserve ¼ cup of the sauce for brushing on the chicken during the cooking process. The chicken tenderloins need to be cut to half their original thickness. -
The Thai Tabletop and Its Condiments Depending on the Dishes Offered
The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects. -
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. -
Small-Scale Food Processing Enterprises in Malaysia
SMALL-SCALE FOOD PROCESSING ENTERPRISES IN MALAYSIA Ghani Senik Food Technology Research Station MARDI, 16800 Pasir Puteh Kelantan, Malaysia ABSTRACT Small-scale food enterprises have played a very important role in the Malaysian economy, particularly in terms of employment generation, better income distribution and as a training ground for entrepreneurs before they invest in larger enterprises. Small-scale food enterprises also have important linkages to related industries such as the manufacture of machinery, and food packaging materials, and suppliers of food ingredients. It is envisaged that small-scale food enterprises will continue to expand in line with policies and incentives introduced by the government. INTRODUCTION enterprise is one with net assets of US$200,001 - US$1.0 million. Food It is usual to discuss small- and processing companies are generally perceived medium-scale industries in Malaysia as a as agro-based industries which have a strong single group. There are an estimated 30,000 backward linkage. However this is not the such enterprises in Malaysia. A recent survey case in Malaysia, where it is estimated that conducted by the Ministry of International over 70% of the raw materials used in food Trade and Industry showed that they are of processing are imported (Ministry of four main types: processed foods (33%), wood International Trade and Industry 1993). This products, (24%), fabricated metal (15%) and is particularly true in the production of animal building materials (9%) (Malaysian Industrial feed and wheat-based products. Development Authority et al. 1985). These small and medium-sized industries play a very Profile of Small-Scale Food Processing important role in the Malaysian economy, especially in terms of generating employment. -
Noodles 麵類 Rice Dishes 飯類 Korean 한국음식 Appetizers 頭
APPETIZERS 頭檯 1 Vegetable Egg Rolls素春捲� � � � � � � � � � � � � � � � � � � � � � � � � � � � 7�00 13 BBQ Spareribs烤豬肋骨� � � � � � � � � � � � � � � � � � � � � � � � � � � � � �11�00 15 Roasted Pork脆皮燒肉 �� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 16�00 4 Szechuan Wontons with Chili Oil紅油抄手 �� � � � � � � � � � � � � 7�00 16 Seafood Imperial Roll - Chả Giò Rế 越式炸蝦卷 5 Imperial Rolls - Chả Giò 3 per order帝皇捲 Mixture of Shrimp, Crab and Vegetable Wrapped Mixture of Shrimp, Pork and Vegetable Wrapped in Rice Paper, Deep Fried� � � � � � � � � � � � � � � � � � � � � � � � � � � � � 10�00 in Rice Paper, Deep Fried� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9�00 6 Spring Rolls - Gỏi Cuốn 2 per order越南春捲 17 Chim Cút Nướng Xả Shrimp, Pork, Vermicelli Noodles, Lettuce, Grilled Lemongrass Quail �� � � � � � � � � � � � � � � � � � � � � � � � � � � � 18�00 Bean Sprouts and Mint Wrapped in Rice Paper � � � � � � � � � 7�00 18 Chạo Tôm 越式炸蔗蝦 8 House Special Deep Fried Tofu風味豆腐� � � � � � � � � � � � � � � 8�00 Grilled Ground Shrimp on Sugarcane Stick � � � � � � � � � � � � 15�00 CONGEE AND SOUPS 粥類及湯類 20 Assorted Seafood Congee 雜錦海鮮粥 �� � � � � � � � � � � � � � � � � 9�25 24 Egg Drop Soup蛋花湯 � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 7�00 酸辣湯 21 Preserved Thousand Year Egg and Salty Pork Congee 25 Hot and Sour Soup �� � � � � � � � � � � � � � � � � � � � � � � � � � � � 7�00 皮蛋瘦肉粥 �� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �8�25 26 Wonton Soup雲吞湯� � -
Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1975 Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce. Suphsorn Chayovan Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Chayovan, Suphsorn, "Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce." (1975). LSU Historical Dissertations and Theses. 2866. https://digitalcommons.lsu.edu/gradschool_disstheses/2866 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. INFORMATION TO USERS This malarial was producad from a microfilm copy of tha original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality it heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sipt or "target" for pages apparently lacking from tha document photographed is "Missing Paga(s)". I f it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image. -
Stir Fried Rice, Double Boiled Vegetable and Ginger Soup
Breakfast Open from 7:00 until 10:30 Sandbank Caviar Breakfast A romantic start to the day. We will transfer you by private speedboat to our secluded island, with a personal waiter in attendance to set up your own piece of beach with umbrella, blanket and your choice of breakfast basket. (Please bear in mind that this excursion is subject to weather conditions and tide times.)Paul Roger Blanc de Blanc Champagne served with Kaviari oscietra caviar 50g, Kaviari Kristol caviar 50g, and Salmon eggs 50g Blinis, black bread, deviled eggs, house smoked salmon, fingerling potatoes, shallot, parsley,Two Hundred Ninety Dollars per person $290.00 pp Floating Breakfast Enjoy your breakfast in your private pool. $100.00 Set Breakfast Accompanied by tropical fruit, choice of freshly squeezed juice, and brewed coffee or Ceylon tea. Maldivian Heritage Enjoy a traditional Maldivianbreakfast, composed of a salad of smoked tuna,onion,coconut, chili, lime and sour coppee leaf. All ingredients are finely chopped and mixed and accompanied by a fried omelette, freshly bakedchapati flatbread and biskeemiyaa, a fried dumpling filled with cabbage, egg, onion and curry leaf. Best paired with sweet tea. $36.00 Middle Eastern Organic chicken eggs baked in spiced vegetable tomato sauce, grilled pita bread, chickpea, avocado, and feta salad, pickles, garden greens and herbs. $35.00 pp All Prices are quoted in USD and are subject to 10% service charge and 12% government taxes Chinese Rice congee with soy sauce, ginger, and green onion served with traditional accompaniments, youtiao (Chinese donut), dim sum dumpling of the day, stir fried garden greens, steamed roots, and chilled bean curd. -
LARB, YUM, SOM TUM (Aromatic & Spicy Salads) GAENG
Dishes from our kitchen will be served “as it is prepared” creating a mosaic spread on the table dish by dish meant for sharing. The culture of the cuisine suggest that all of the dishes are to be consumed with rice to chase the funk and spice. Utilizing your hands and double dipping during the meal is a must with friends or foes alike while knocking back whisky sodas. Our cooking is NOT amendable to certain modifications. Diners with allergies, please notify your server. Thank you for understanding and welcome to Hawker Fare. KHONG GHIN LEN (snacking dishes) KIEP MOO pork rinds fried in lard BEER NUTS red peanuts roasted with makrut lime leaves, chilis and salt PLA MUEK HANK dried squid jerky toasted over the fire with chili vinegar BLISTERED GREEN BEANS tossed with prik khing curry paste with pork bacon & dried shrimp GAI THOT fried chicken, cilantro root, white pepper, soy sauce, served with nam prik pao LARB, YUM, SOM TUM (aromatic & spicy salads) SOM TUM THAI Thai style with dried shrimp, palm sugar, fish sauce, chilis & lime, peanuts SOM TUM LAO Lao style with salted black crab, fish sauce, pla raa, dried thai chilis & lime funky, spicier & less sweet LAAB SEEN DIEP beefsteak tartare with tripe, shallots, mint, cilantro green onions toasted rice powder with pla raa LAAB MOO minced pork with pork liver, shallots, mint, cilantro green onions tossed in a toasted rice powder & fish sauce YUM KHAI DAO fried egg salad with cilantro, tomatoes, celery & fried shallots, nam jim NAM TOK HET PAH grilled mushrooms dressed with fish sauce, rice -
Noodle Types Noodle
noodle types noodle = Favorites = Gluten Free V = Vegetarian = Contains Dairy = Spicy - served medium spicy unless otherwise requested *Images intended for reference only; dishes may not come out exactly as shown. *Please let your server know if you have any food allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A1. Fried Eggrolls (Chả Giò) | 5.95 minced filling rolled in a crispy wrapper and deep fried until golden brown (4pc per order) shrimp and pork – served with fish sauce vegetable – served with sweet and sour sauce vegan net eggrolls – served with fish sauce A2. Fried Crab Rangoon (Hoành Thánh Chiên) | 5.95 appetizers creamy crab and veggie dumplings deep fried in a crispy golden wonton wrapper (8pcs per order) A3. Summer Rolls (Gỏi Cuốn) | 4.95 fresh rice paper rolls served cold with noodles, lettuce, mint, and a side of our delicious peanut sauce (2pcs per order) add avocado for 1.00 shrimp (tôm) grilled pork patties (nem nướng) shrimp and pork patty combo (tôm & nem nướng) A4. Dumplings (Sủi Cảo) | 5.95 savory steamed or fried dumplings with your choice of veggie or meat filling and a side of our tangy homemade dumpling sauce (8pcs per order) A5. Fried Chicken Wings (Cánh Gà) | 6.95 crispy wings served with a side of house spicy mayo (6pcs per order) A6. Crispy Squid (Mực Chiên Dòn) | 6.95 beautiful golden rings of squid deep fried in a crispy panko batter and served with a side of our homemade sweet and sour or spicy mayo (10 pcs per order) A7. -
Vietnamese Chicken Rice Porridge Recipe
Vietnamese Chicken Rice Porridge Recipe Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups chicken broth (¾ stock pot) ❏ 2 inch ginger nub Bring 11 cups of chicken broth to boil with ginger nub Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt/fish sauce and pepper to taste Chicken Slaw: ❏ cooked chicken ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Shred chicken into small strips Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs. Add to taste Combine ingredients in a large mixing bowl Dressing for Slaw: ❏ 1/4 cup fresh lime juice/white vinegar ❏ 1/4 cup water ❏ 3 tablespoons honey or 2 tablespoon of white sugar ❏ 2 tablespoons fish sauce or salt In a small bowl, whisk together dressing ingredients. Pour over prepared slaw before eating and toss well. Toppings to prep: ❏ Peel eggs ❏ Chop green onions and cilantro ❏ Julienne ginger ❏ Fried shallots Vietnamese Vegetable Rice Porridge Recipe Vegetarian Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups vegetable broth (¾ stock pot) ❏ 4 inches of ginger bruised Bring 11 cups of broth to boil Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt and pepper to taste Slaw: ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs. -
Child's Dream Cookbook 2015
INTRODUCTION All of us at Child’s Dream love food that can be joyfully shared among friends! Therefore, we have collected our favourite recipes and designed this wonderful booklet for you. Hopefully it is an entertaining way of introducing our team to you and of highlighting our diversity. Many thanks to Gene Lorca who was responsible for the design of this third edition of the Child’s Dream cookbook. We hope you all enjoy testing our culinary recommendations which you can then share with your family and friends. Your Child’s Dream Team Table of Yummy Contents BARM . 1 MEOW . 20 BIANCHINA . 2 MICHEL . 21 CHRISTIN . 3 NARY . 22 DANIEL . 4 NIKONE . 23 DAVID . 5 O . 24 DEANG . 6 ORN . 25 FAI . 7 POR . 26 GEE . 8 SAK . 27 GENE . 9 SINOEUY . 28 GOY . 10 SREYLIN . 29 HTOO WAH . 11 SUMON . 30 KHAM . 12 TA . 31 KHIN CHO . 13 TAI . 32 KOY . 14 TAMALAR LIN . 33 KYAW THU AUNG . 15 THOMAS . 34 LAND . 16 TUK . 35 LORENZ . 17 TUU . 36 MANUELA . 18 U . 37 MARC . 19 YEM . 38 Poo Ong Grilled Stuffed Crab INGREDIENTS DIRECTIONS 4 to 5 rice field crabs 1. Lay the crab on its back and twist off the legs and claws. 2 egg yolks 2. Gently open the shell at mid section and split in half. Salt to taste 3. Cut the body section in half (try not to shatter the cartilage when doing this as it will be difficult to remove later) and, using a small spoon or lobster pick, carefully remove the white meat and fat.