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Starters Soups Noodle Soups Pan Fried
We are not a fast food restaurant. Your dish is made fresh when ordered. PLEASE BE PATIENT. STARTERS FRIED CRAB WONTONS 6pcs $4 FIRECRACKER SHRIMP - marinated shrimp (mild) rolled inside egg roll wrappers & fried - served with sweet chili sauce FRIED PORK WONTONS 6pcs $4 6pcs $7.50 FRIED CABBAGE ROLLS - shredded cabbage and clear noodles BANH CUON - steamed rice rolls filled with ground pork and rolled into an egg roll, deep fried & served with our homemade wood ear mushrooms, topped with thinly sliced pork sausage and sweet & sour sauce 2pcs $4 fried garlic - served with a mild vinegar fish sauce (GF) 5pcs $7.50 FRIED EGG ROLLS - ground pork, shredded cabbage, carrots FRIED CHICKEN WINGS - 3 whole wings (separated) $7.50 and bean thread noodles. served with a mild vinegar fish sauce 2pcs $4 LAO SAUSAGE (SAI OUA) - minced pork belly blended with lemongrass, kaffir leaves, shallots, peppers, and other seasonings FRESH SPRING ROLLS (NOT FRIED) - Fresh lettuce, carrots, - served with our spicy roasted tomato dip (mild spice) 3 links $8 cilantro, cucumber, vermicelli noodles & your choice of protein rolled inside of rice wrappers - served with your choice of dipping FRIED RIBS - marinated pork ribs - served with our spicy roasted sauce: peanut sauce, sweet chili, or vinegar fish sauce tomato dip 7pcs $7.50 + beef, chicken, pork, tofu or vegetables 2pcs $4 STEAMED RICE $1 + shrimp 2pcs $5 STICKY RICE $3 CHICKEN SATAY - chicken strips pan fried with coconut cream, served with peanut sauce & pickled vegetables (GF) 5pcs $7.50 SOUPS HOT & SOUR - a -
Appetizers & Sandwiches Noodle Soups Vietnamese
APPETIZERS & SANDWICHES ASIAN SPECIALTIES SERVED 5PM - CLOSING 1 Chả Giò 12.95 16 Singapore Noodles 21.95 Authentic Vietnamese fried pork & Rice vermicelli noodles stir-fried to perfection, served with shrimp egg rolls. Chinese bbq pork, eggs, shrimp, green onions, celery and curry powder. 2 Gỏi Cuốn / Gỏi Cuốn Chay 12.95 Fresh pork & shrimp or vegetarian spring rolls, 17 Mongolian Beef 25.95 served with authentic Vietnamese peanut sauce. This American-Chinese fusion dish is sure to delight, 3 Bánh Mì 14.95 consisting of sautéed tender sliced beef, Choice of bbq pork or chicken, served with green onions, fresh tomatoes and bell peppers homemade mayonnaise, cilantro, jalapeños, cucumber, finished in a savory sauce, served with pickled carrots & daikon, on a French roll. steamed rice and crispy fried noodles. 4 Spicy Edamame 9.95 18 Szechuan-Style Lo Mein Beef 24.95 Shrimp 26.95 Lo mein noodles with choice of shrimp or beef in our homemade spicy szechuan sauce. NOODLE SOUPS 19 Chow Fun Noodles 5 Phở Tái*/** 19.95 Beef 24.95 Shrimp 26.95 Rare beef with rice noodle soup. Cantonese-style stir-fried wide rice noodles, served with choice of beef or shrimp. 6 Phở Chín** 19.95 Rice noodle soup served with tender 20 Sweet & Sour cooked beef brisket. Chicken 22.95 Shrimp 26.95 Stir-fried with pineapple chunks, red & green bell peppers, 7 Phở Bò Viên With Chả Lụa 20.95 yellow onions, tossed in our homemade sweet & sour sauce, Choice of pho noodles or vermicelli, served with served with steamed rice. -
Catering Menu
! noonerz noonerz CATERING MENU ph: 949.535.1234 fx: 855.NOONERZ email: [email protected] noonerznow.com TABLE OF CONTENTS Breakfast – Before Noonerz Our Best & Most Popular Page 3 Bagelz Page 4 Hot Breakfast / Mix & Match Page 5 Beverages Page 6 Lunch – Noonerz, A Better Lunch Our Best & Most Popular Page 7 Sandwich & Wrap Selections Page 8 Gourmet Entrée Salads Page 9 Noonerz Boxez Page 10 Lunch, Dinner and Mix & Match Selections Hot Meals, Mexican, Italian and Greek Page 11 Handcrafted Side Salads Page 12 Displays / Mix & Match Page 13 Warm Mix & Match Page 14 Dips Page 15 Desserts Cookies & Snacks Page 16 Nitty Gritty Page 17 Policies 2 BREAKFAST OUR BEST AND MOST POPULAR THE COMPLETE NOONERZ BREAKFAST 1. Choose a Breakfast Basket or Muffin & Bagel Basket 2. Add a Fresh Fruit Tray or Fresh Fruit Salad Small • $73 Medium • $109 Large • $146 SMALL SERVES 8-10 MEDIUM SERVES 11-15 LARGE SERVES 16-20 BREAKFAST BASKET $40/ 60/ 80 An assortment of our bakery’s favorites including cinnamon rolls, muffins, butter croissants, filled croissants and other morning pastries MUFFIN & BAGEL BASKET $40/ 60/ 80 An assortment of freshly baked muffins and bagels with butter, cream cheese and preserves HEALTHY BREAKFAST $85/128/170 Start your morning out healthy - low fat vanilla yogurt, homemade granola and fresh berries. Served with our freshly baked fat-free muffins BREAKFAST CROISSANT $85/128/170 An assortment of turkey & cheese and ham & cheese croissant sandwiches served with fresh fruit salad FRESH FRUIT TRAY $60/ 90/120 Fresh seasonal fruit including pineapple, melon, grapes and strawberries FRESH MIXED FRUIT SALAD $55/ 82/110 A salad of fresh seasonal fruit including pineapple, melon, grapes and strawberries. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
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. -
Catering Menu
Catering Menu 293 Main Street Winooski, VT 05404 Tel (802) 655-4888 • Please order at least 2 days in advance. • If possible, please arrange to pick up your order between 12pm – 5pm. • Please inform our staff if you require disposable utensils, napkins and/or chopsticks. • Relative to the size, pick up time and advance notice of your order, Tiny Thai may add a service charge of not more than 10%. Price List for Catering Stir-Fry Half Size Steam Pan (10” x 12” x 2.5”) Serve 6 – 8 adults $65 Your Choice of Chicken, Beef, Pork or Tofu, $75 if you choose Shrimp (Served With Jasmine Rice - 1 Half Size Steam Pan) Chef's Vegetable Stir-fry Chef's choice of fresh vegetables in a light oyster and soy sauce with a hint of sesame oil Krapow (medium spicy **) This spicy stir fry has vegetables and plenty of fresh basil. Ginger Chicken A mild stir-fry of chicken, vegetables, mushrooms and fresh ginger with a dash of sesame oil Pad Prik Pao (mild spicy *) A mildly spicy stir-fry of roasted chili paste, vegetables and fresh basil Gratiem “Gratiem” is Thai for garlic. Assorted vegetables, black pepper, cilantro stir fried in garlic sauce Prew Wan Homemade 'Sour/Sweet' sauce, cucumber, bell peppers, onion, tomato and pineapple Panang (medium spicy **) Panang curry paste with green bean, bell peppers, coconut milk, peanut and Makrut lime leaf Pad Prik Khing (medium spicy **) This dish of Prik Khing curry paste, green bean and carrot stir fry with palm sugar and Kaffir Lime leaves Pong Garee A Chinese/Thai traditional, this velvety sauce is made with yellow curry powder, egg and milk, stir-fried with bell peppers, onion, mushroom and celery Price List for Catering Stir-fried Noodles & Fried Rice Half Size Steam Pan (10” x 12” x 2.5”) Serve 5 – 7 adults $55 Your Choice of Chicken, Beef, Pork or Tofu, $65 if you choose Shrimp Pad Kee Maow (medium spicy **) “Drunken Noodles”. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Co-Op Family Center April 2015 Menu
Co-op Family Center April 2015 Menu Monday Tuesday Wednesday Thursday Friday 30 31 1 2 3 B: Scrambled eggs, toast, oranges, B: Waffles, applesauce, milk B: Oatmeal, blueberries, milk B: Cheerios, strawberries, milk B: Hash browns, English muffins, milk L: Santa Fe Wrap, green salad, L: Veggie chili, shredded cheese, L: Spaghetti, cheese sticks, grapes, milk L: Corn chowder, sandwich thins, cantaloupe, milk corn bread, watermelon, milk coleslaw, plums, milk L: Cheese quesadillas, pinto beans, cottage cheese, pineapple, milk S: Bagels, cream cheese, milk S: Graham crackers, peanut butter, S: Kiwi, bananas, honeydew, milk carrots, pears, milk S: Broccoli, carrots, potatoes, hard apple juice S: Melba toast, apples, water pretzels, water 6 7 8 9 10 B: French toast, spiced apple B: Cream of wheat, pears, milk B: Pancakes, bananas, milk B: Raisin Bran, bananas, milk B: Pita pockets, oranges, milk topping, milk L: Enchiladas, carrot-raisin salad, L: Lentil soup, cheese sticks, bread L: Pan fried noodles, scrambled L: Mexican rice, black beans, L: Vegetable lasagna, green salad, honeydew, milk sticks, watermelon, milk eggs, sliced tomatoes, grapes, milk shredded cheese, cucumbers, cantaloupe, milk S: Peanut butter w/celery & apples, S: Cheese ball, rice cakes, apple S: Veggie wrap, milk pineapple, milk S: Yogurt, blueberries, water water juice S: Baguette bread, marinara sauce, milk 13 14 15 16 17 B: Egg and cheese muffins, B: Oatmeal, blueberries, milk B: Waffles, applesauce, milk B: Quaker oat squares, B: Bagels, cream cheese, oranges, bananas, -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Galiee-Style-Fish-Kebabs-2.Pdf
Mediterranean Fish Kebobs and Zucchini Pepper Salad Ingredients: Equipment List: Ice Martini glass Pomegranate juice, 4 oz. per person Cocktail shaker Orange flavored sparkling water - mocktail Measuring spoons and cups Vodka - citrus or unflavored Spoons for stirring Cointreau or other orange liqueur Cutting board and knives Small, medium, and large bowls Olive oil Damp kitchen towel Vegetable oil (e.g., grape seed, canola) 4-5 Skewers for fish kebabs - about 12” long Date molasses/syrup, honey, or maple syrup Serving plates for salad and kebobs Agave syrup - mocktail Glass dish to marinate fish Orange blossom water Baking sheet and parchment paper Black pepper Grill pan or large skillet Red chile flakes Tongs and whisk Coriander Brush for olive oil (optional) Cumin Plastic bag or covered dish, to sweat Ground fennel peppers Kosher salt Mixer with dough hook (optional) for Za’atar or rosemary leaves flatbread Bread flour Instant yeast Things to have completed Greek yogurt prior to the start of class: Firm white fish filets, 1” to 1-1/2” inch thick • Print out the recipes and read through! • At least 1 hour prior to class, make Arugula flatbread dough (optional) Cilantro • Soak skewers for at least 30 minutes, if 2 Bell peppers using wood/bamboo skewers Fresh dill • About 30 minutes prior to class, rinse Garlic fish in water, pat dry and cut in cubes. ~4 Lemons (~5 oz. juice plus slices) Sprinkle lightly with salt and leave 1 Lime uncovered on a plate in the refrigerator Fresh mint • Preheat oven to 425°F 1 Orange • Preheat grill, if using Fresh -
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean -
Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily
Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins.