Appetizers Salads Soups Noodles & Fried Rice

Total Page:16

File Type:pdf, Size:1020Kb

Appetizers Salads Soups Noodles & Fried Rice APPETIZERS SALADS NOODLES & FRIED RICE 1 Crispy Chicken Wings (6) $7.00 13A *Shrimp Salad (Yum Goong) $11.50 LUNCH DINNER deep fried chicken fresh shrimp and clear noodles mixed with onion, tomato, 22 Pad Thai with Chicken $7.95 $10.50 cucumber, lemongrass and lime juice with Seafood $8.95 $12.95 2 Stuffed Wings (2) $7.50 ------- stir-fried with rice noodles, egg, scallion, bean sprouts, ground chicken, carrots, glass noodles, cabbage, served 13B *Yum Seafood Salad $12.95 and ground peanuts with sweet and sour sauce shrimps, scallops, squids, red pepper, green pepper, ------- carrot, cucumber and lime juice 3A Laotian Style Crispy Rolls (4) $7.00 ------- 23 **Fiery Pad Thai $7.95 $10.50 crispy rice paper filled with chicken and mixed vegetables, 14 ** Laotian Chicken or Beef Salad $10.50 with Seafood $8.95 $12.95 served with sweet chili sauce ground chicken, roasted rice, lemongrass, onions, lime spicy version of traditional Pad Thai juice, scallions, cucumber and special Thai sauce ------- 3B Laotian Style Crispy Rolls – Vegetable (4) $6.50 ------- 24 **Drunken Noodles $8.25 $9.95 crispy rice paper filled with mixed vegetables, served with 15 ** Laotian Papaya Salad $8.00 with Seafood $9.25 $12.95 sweet chili sauce shredded papaya mixed with string beans, tomato, wide noodles stir-fried with ground chicken, egg, onion, shredded carrot, chili in spicy lime sauce, topped with carrots, green pepper, basil and scallion 4 Soft Spring Rolls (Naim Chao) $7.00 peanuts, served with side of sticky rice ------- steamed vermicelli, chicken, lettuce, carrots, cucumber, ------- wrapped in spring roll skin, served with sweet and sour 25 Pad See-U $8.25 $10.50 choice of chicken, beef, or pork; stir-fried with wide sauce and ground peanuts ------- SOUPS noodles, cabbage, broccoli, carrots and bean sprouts 5 Shrimp Shumai (6) $6.00 ------- 16 *Tom Yum Soup Sm $6.00 Lg $9.90 steamed dumplings served with ginger sauce 26 Pad Woonsen $7.95 $10.50 the world-famous Thai soup made with chilies, ------- chicken, beef or pork; stir-fried with tiny noodles, cabbage, lemongrass, mushrooms and lime juice. with choice of 6 Tofu Triangles (8) $5.95 egg, broccoli, carrots, green peas, scallions, baby corn deep-fried tofu served with sweet and sour sauce, topped chicken or shrimp ------- ------- with ground peanuts 27 Lad-Nar $7.95 $10.50 ------- 17 *Seafood Tom Yum Sm $7.00 Lg $13.90 with Seafood $8.95 $12.95 7 Pork Dumplings (6) $6.00 with shrimp, squid and scallops ------- wide rice noodles, stir-fried with broccoli, mushrooms, steamed or fried pork dumplings served with light soy 18 Tom Kha Gai Sm $6.00 Lg $11.90 carrots, baby corn, egg. in a Thai-style gravy with chicken sauce ------- mild chicken coconut milk soup with galangal root, lime ------- 8 Edamame $5.95 juice, mushroom and scallions 28 Thai Special Fried Rice $6.95 $10.50 ------- steamed soybean pods seasoned with salt fried rice with chicken, egg, peas, onion, and scallions ------- 19A Laotian Style Pho $8.45 ------- rice noodles in special broth with choice of chicken, beef, 9 Crab Rangoon (6) $6.00 29 **Basil Fried Rice $6.95 $10.50 or pork, served in a large bowl crabmeat and cream cheese filling inside crispy wonton house fried rice with basil and spicy prik paw wrappers with seafood $10.50 ------- ------- ------- 30 **Lion City Noodles $7.95 $10.50 10 Fried Brussel Sprouts $6.00 19B Egg Noodle Soup (Mee Leung) $9.45 tiny noodle stir-fried with Thai spicy sauce, seasoned with brussel sprouts, fried and seasoned Thai style rice yellow noodles in special broth with choice of chicken, ------- beef or pork, served in a large bowl curry, carrots, peas, sprouts, onion, scallions, and baby 11 Crispy Squid $7.99 with seafood $12.50 corn, with chicken or pork seasoned and tossed in spicy garlic sauce ------- ------- ------- 20 Roasted Duck Noodle Soup $10.50 32 *Khao Soi $12.50 12 Chicken Satay (4) $7.00 rice noodles with sliced roasted duck and bean sprouts in famous northern noodles in a delicious mix of light yellow grilled Thai chicken skewers with peanut sauce duck broth, topped with chopped scallion and garlic curry, chicken, ground peanut, scallions, fried shallots. with egg yellow noodles $11.50 ------- * = somewhat spicy 21 Wonton Soup Sm $5.00 Lg $10.00 Add shrimp for $2 to any dish ** = very spicy ground pork wrapped with wonton skin, served with Vegetarian (tofu) option available for all dishes *** = extremely spicy lettuce, peas and scallions in chicken broth STIR-FRY COMBINATIONS NAM KHONG SPECIALITIES Create your stir-fry dish by selecting a Served with white rice (brown or sticky rice is $2 extra)- meat or vegetable along with options below. LUNCH DINNER Served with white rice (brown or sticky rice is $2 extra) 44 **Nam Khong $7.95 $10.95 LUNCH DINNER beef, chicken, or pork, stir-fried with spicy, authentic basil Chicken, Beef or Pork $8.50 $12.95 sauce, fresh chilies, mushrooms, green peppers, Thai Scallops, Shrimp, or Squid $9.50 $14.50 basil leaves Duck $9.50 $17.50 ------- Vegetable & Tofu $8.50 $11.95 45 *Seafood Curry $9.50 $15.99 ------- combination of shrimp, squid, and scallops in yellow curry 33 *Basil – basil, green peppers, onion, mushrooms, ------- broccoli, zucchini, spicy Thai basil sauce 46 *Seafood Basil $9.50 $15.99 combination of shrimp, squid, and scallops, stir-fried with 34 *Cashew Nuts – pineapple, carrots, onion, green chili sauce peppers, red peppers, mushrooms, cashew nuts ------- ------- 47 *Spicy Fish (Pia Rad Prik) $9.50 $15.99 35 Broccoli – broccoli, carrots, mushrooms fried tilapia served in a hot chili sauce with crispy basil ------- leaves 36 Peanut Sauce – sautéed in peanut sauce with baby ------- corn, onion, carrots, cabbage, mushrooms, zucchini 48 *Mango Curry $9.50 $15.50 ------- chicken with mango chunks in a yellow curry with coconut 37 Garlic – garlic, baby corn, mushrooms, red peppers, milk, onions, carrots, tomatoes and bell pepper scallions, peas ------- ------- 49 Duck Ginger $9.50 $17.50 38 Ginger – ginger sauce with baby corn, scallions, green duck with ginger sauce, sliced ginger root ,mushrooms, peppers green peppers, scallions 105 Franklin St, Unit #31 ------- ------- 50 Honey Crispy Duck $9.50 $17.50 Westerly RI 02891 CURRY pan-seared honey duck Served with white rice (brown or sticky rice is $2 extra - ) ------- LUNCH DINNER 51 Pat Khar Pow $9.50 $17.50 TAKEOUT ORDERS Chicken, Beef or Pork $8.50 $14.99 chicken, pork, or beef, with onion, red pepper, mushroom, Scallops, Shrimp, or Squid $9.50 $15.99 fresh basil, scallions, served with Thai fried egg 401-596-0155 Duck $9.50 $17.50 ------- Vegetable & Tofu $8.50 $11.95 52 Chicken Crispy Gai Kao $9.50 $17.50 ------- sliced chicken, carrot, red pepper, green pepper, broccoli, Tuesday-Saturday 39 *Red Curry – bamboo shoots, carrots, broccoli, green served with sweet chili sauce peppers, basil ------- 11:30am to 9:30pm ------- 40 *Yellow Curry –pineapple, baby corn, potato, carrots, SIDE ORDERS Sunday onion Coconut Rice $2.95 1:00pm to 9:30pm Brown Rice $2.95 41 *Green Curry – bamboo shoots, broccoli, peas, Sticky Rice $2.95 Lunch Served Steamed White Rice $2.00 mushrooms, green peppers, green beans, basil 11:30am to 3:00pm Peanut Sauce $1.50 42 *Panang Curry – baby corn, carrots, broccoli, green Cucumber Salad $3.00 peppers, lime leaves Steamed Mixed Vegetables $6.95 We serve beer and wine! 43 *Massaman Curry – peanuts, potato, onion, green peppers, carrots VISA/MASTERCARD/DISCOVER/AMERICAN EXPRESS www.namkhongri.com .
Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Shanghai's Appetizers, Soups, Entrées, Sauces Are All Homemade And
    Shanghai’s appetizers, soups, entrées, sauces are all homemade and every entrée is individually prepared (required extra time) to ensure freshness and quality. Thank you for allowing us to bring you the foods from our culture. We strive to provide the finest Vietnamese cuisine by using ingredients of the highest quality, cooked with skill and finesse, an excellent dining experience and a warm and friendly atmosphere. #1 SPRING ROLLS 1. SPRING ROLLS (2) ― GOI CUON * Fresh herbs, vegetables, rice noodles and your choice ingredients as followed wrapped in rice paper, served with our very own peanut sauce (X sauce 1.00). A. Shrimp and Pork ― Tom va Thit Heo. 7.00 B. Grilled Pork ― Thit Nuong. 6.00 C. Vegetables ― Rau. 6.00 D. Imitation Crab Meat ―Thi Cua Gia. 6.00 # 4 CALAMARI E. Fried Tofu ― Dau Phu Chien. 6.00 2. REFER TO NUMBER 8 3. VIETNAMESE EGG ROLLS (2) ― CHA GIO A combination of taro, clear noodles, carrot, tree ears mushroom and ground pork all mingle together with a savory flavor and deep fried to perfection. 6.00 4. CALAMARI ― MUC TAM BOT Lightly seasoned squid, breaded with our special extra light batter and fried to perfection. 9.00 #5 SPRIMP IN A BLANKET 5. SHRIMP IN A BLANKET (6) ― TOM CHIEN Seasoned shrimp wrapped with a thin crust and fried to perfection our very own lime sauce. 9.00 6. VEGETABLE TEMPURA ― RAU CHIEN TAM BOT Fresh vegetables deep fried with an extra light batter and served with our very own Tempura sauce. 9.00 7.
    [Show full text]
  • Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
    Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth.
    [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]
  • 100 Best Cheap Eats
    100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829.
    [Show full text]
  • City Escapes
    AN EXCLUSIVE FLIGHT CENTRE COLLECTION CITY ESCAPES Our best city breaks packaged all in one place Featuring Hong Kong, Singapore, Bangkok, Auckland, Christchurch, Queenstown, Sydney & Melbourne TIME FOR fun! Take in all the sights and excitement of some of our favourite cities - minus the stress - with our Flight Centre Collection City Escapes. From A to S (Auckland to Sydney, that is) , our City Escapes provide the perfect short break in a vibrant metropolis either in Australia or overseas. You could watch the nightly Victoria Harbour light show from a sky-high Hong Kong bar or enjoying the great outdoors and lively atmosphere in picturesque Queenstown – your City Escape is full of exciting possibilities. A Flight Centre Collection City Escape is an opportunity to leave your cares behind. Our easy, hand-picked packages take care of all your flights, hotels, transfers and experiences, so all you have to do is enjoy all your chosen destination has to offer. Choose your airline, hotel and up to two preferred tours from a choice of five, and we’ll take care of all the details. With popular city destinations in Asia, Australia and New Zealand such as Auckland, Bangkok, Christchurch, Hong Kong, Melbourne, Queenstown, Singapore and Sydney to choose from, we’ve selected our tried-and-tested hotels and experiences to ensure you enjoy your stress-free Flight Centre Collection City Escape, any time. Each city location is renowned for its iconic sights, shopping opportunities, cultural experiences, nightlife options or must-do activities, ranging from wine tasting to wilderness experiences. From buzzing metropolises in Asia to popular capitals in Australia and fun-filled hotspots in New Zealand, a Flight Centre Collection City Escape is just what you need for a stress- free getaway.
    [Show full text]
  • Boasting the Food of the Eight Provinces
    Interesting Food Stories Boasting the Food of the Eight Provinces People usually say “Paldo Gangsan” to represent the eight regions that constitute the Korean Peninsula. These regions are, “Gyeonggi- do,” “Gangwon-do,” “Chungcheong-do,” “Jeolla-do,” “Gyeongsang-do,” “Hwanghae-do,” “Pyeongan-do,” “Hamgyeong-do,” and each has their own cultural distinctions. Now, shall we further explore the differences in the food among the eight regions? Seoul, Gyeonggi-do Seoul has long been the capital of Korea, a place for many noblemen who considered formality and stylishness to be important. The people of Seoul are often referred to as “ggakjaengi,” which means they are particularly difficult to please. Interestingly, the food they cook shows us much about the characteristics of the Seoul noblemen. Food cooked in Seoul is not too salty or overly spicy. The most famous products of the Gyeonggi area are Icheon rice, and “samgyetang (chicken broth with ginseng),” “bulgogi (barbecued beef),” “sinseonlo (brass chafing dish),” and “seolleongtang (beef soup with rice).” Chungcheong-do “Chungcheong-do” has smooth mountains and a gentle climate that probably accounts for the people's slow speaking style and firm personality. The people from other areas tend to make fun of the general slowness of the people of Chungcheong-do. “Chungcheong-do” dishes are not regionally distinctive, but they are clean, simple, and delicious. “Cheonggukjang (fast fermented soybean paste stew),” “dotorimuk (acorn jello),” and “hodugwaja (small walnut- flavored cake)” of Cheonan are the representative dishes of this area. Seafood such as shrimp, oyster, and crab are also seasonally provided from the Yellow Sea. Jeolla-do “Jeolla-do” has abundant crops and seafood compared to the other regions.
    [Show full text]
  • Chicken Khao Soi Ingredients
    Chicken Khao Soi with Crispy Wonton Noodles Chefs, this delicious northern Thai meal is the perfect fi x for a cold night. Juicy chicken, hearty kale and fresh, springy wonton noodles form the base of the khao soi, which gets enticing depth and pleasant heat from yellow curry powder (known for its milder fl avor and lighter color). For an irresistible garnish, we’re pan-frying some of the wonton noodles , lending satisfying crunch to every bite. Blue Apron Wine Pairings Vinum Riesling, 2015 Scharf Farms Pinot Gris, 2015 Ingredients 2 Boneless, Skinless Chicken Breasts 6 Ounces Fresh Wonton Noodles 1 Bunch Kale 1 Lime 1 Yellow Onion Knick Knacks 2 Tablespoons Yellow Curry Paste 1 1-Inch Piece Ginger 1 Tablespoon Coconut Palm Sugar ¼ Cup Coconut Milk Powder Makes: 2 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1047 Recipe #1047 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1047 1 2 Prepare the ingredients: Make the crispy noodles: Wash and dry the fresh produce. Heat a medium pot of salted In a large, high-sided pan (or pot), heat a thin layer of oil on water to boiling on high. Peel and thinly slice the onion. Peel and medium-high until hot. Using your hands, carefully separate mince the ginger. Remove and discard the kale stems; thinly slice the noodles. Once the oil is hot enough that a noodle sizzles the leaves. Using a peeler, remove the lime rind, avoiding the white immediately when added, add ¼ of the noodles in a single, even pith; mince the rind to get 2 teaspoons of zest (or use a zester).
    [Show full text]
  • ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms.
    [Show full text]
  • Alaska Pollock Khao Soi
    Alaska Pollock Khao Soi Preparation Time: 0 minutes Cook Time: 0 minutes Servings: Serves 4 Ingredients: 1 tbsp coriander seeds, whole ¼ tsp green cardamom seeds (or 1 pod) ½ tsp cumin seeds ¾ cup shallots, peeled 7 garlic cloves 3 tbsp lemongrass, tough outer layer removed, sliced thinly 1 fresno chile pepper, stem removed 2 tbsp ginger, peeled, sliced 1/8” against the grain 1 tbsp turmeric root, fresh, peeled, rough chopped ¼ cup water 2 tbsp vegetable oil or 75/25 oil blend 2 cups coconut cream 2 galangal root, ¼” medallion (optional) 2 lime leaves 2 tsp light brown sugar 2 tbsp fish sauce 2 tsp soy sauce 2 cups chicken stock 4 Alaska pollock fillets, 6 to 8 oz. portions 4 nests egg noodles for boiling 1 nest egg noodles for frying 1 cup sugar snap peas, cut into 1” pieces, blanched or steamed 1 ½ cups bean sprouts ¼ cup red onion, sliced 1/8” 4 lime wedges ¼ cup cilantro, washed, rough chopped 1 tsp dried chili flakes Description: By Chef Jeremy Bringardner "I like using Alaska Pollock for this thai curry, due to its firm, meaty texture. Khao Soi is often made with chicken, beef, or pork, so this fish makes for a nice meaty alternative. Its texture stands up to the varied textures throughout the dish, and the mild flavor works well with everything going on in this rich, spicy, and intensely flavorful noodle soup!" - Chef Bringardner 1 / 2 Curry paste Add the coriander, green cardamom, and cumin seeds to a pan and toss occasionally over medium heat until fragrant and toasted.
    [Show full text]
  • CATERING MENU Chef’S Specials Half Pan Feeds 10-12/Full Pan Feeds 18-20 ANTS CLIMBING TREES..……………………
    CATERING MENU Chef’s Specials Half Pan feeds 10-12/Full Pan feeds 18-20 ANTS CLIMBING TREES..…………………….......................................................................... 14 Half | Full Clear Glass Noodles, Ground Wagyu Beef, Chinese Szechuan Seasoning, Starters Pickled Bean Sprouts SZECHUAN CHICKEN WINGS. 55 | 95 Spicy Szechuan seasoning, sweet ginger, pickled green onions, cilantro GENERAL TSOJI CHICKEN….……………………........................................................……… 15 Sweet And Spicy Chicken, Sauteed Vegetables, Fried Rice KOREAN PORK RIBS 60 | 110 Sweet Gochujang sauce, assorted house pickles PORK TENDERLOIN KATSUDON…………….....................................................……….… 19 65 | 120 Panko Fried Pork, Crabfat Fried Rice, Soy Dashi, Scrambled Egg CHEF DUMPLINGS (35/70 DUMPLINGS) House made pork dumplings, Sweet Soy DRUNKEN NOODLES…….….………..........................................................…………………… 18 Seared Sirloin, Homemade Rice Noodles, Kale, Brussel Sprouts, Serrano, Sunny Entrees BUTTER CHICKEN. 70 | 120 Up Eggs Chicken thigh, Indian spices, coconut crème fraiche, mint BUTTER CHICKEN………………….………………...........................................................……… 17 MAPO MUSHROOM 80 | 130 Sautéed Chicken, Indian Curry, Basmati Rice, Coconut Crème Fraiche, Mint Lions Mane mushrooms, spicy Szechuan, fermented black beans, fried shallot (Vegetarian) MAPO MUSHROOMS..………………………….........................................................……........ 20 Maggie Farms Lions Mane Mushrooms, Spicy Szechuan, Fermented Black CRISPY
    [Show full text]