DOCSLIB.ORG

Thai Curries Noodles Rice Exotic Seafood Dishes Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Thai Curries Rice Choice of Pork, Chicken, Tofu, Gluten, Vegetables, Beef +2 or Shrimp +3 Fried Rice $12 Pineapple Curry $13 Onions, eggs & choice of protein, add shrimp +$3 Chopped pineapple & red curry Spicy Fried Rice $12 Karee Gai $13 Onions, bell peppers, basil & choice of protein, add shrimp +$3 Yellow curry with chicken and potatoes Veggie Fried Rice $12 Gang Ped $13 Fried rice with mixed vegetables & eggs Red curry, green beans, squash & bamboo shoots Chicken Curry Fried Rice $12 Kiew Wan $13 Yellow curry paste & onions Green curry, green beans, squash, bamboo shoots & sweet basil Barbecue Pork Fried Rice $13 Masman* $13 Marinated barbecued pork stir fried with rice & eggs Masman curry with potatoes, pineapples, onions & peanut sauce Pineapple Fried Rice* $15 Panang * $13 BBQ Pork, chicken, shrimp, egg, raisins, cashew nuts, pineapples Panang curry & peanut sauce with bell peppers & curry powder Jungle Curry $13 Combination Fried Rice $15 Red curry & vegetables (without coconut milk) Chicken, pork, beef, shrimp, onions & eggs Scallops and Shrimps Curry $17 Crab & Shrimp Fried Rice $19 Shellfish, snow pea & mushrooms in red curry Real crab, shrimp & eggs Roasted Duck Curry $16 Steamed Rice S $ 1.50 / L $ 2.50 Sliced roasted duck & pineapples in red curry Brown Rice S $ 2.00 / L $ 3.50 Noodles Exotic Seafood Dishes Pad Thai* $12 Spicy Mussels $16 Rice noodles, egg, onion, bean sprouts & crushed peanuts Half shell, stir fried with spices and sweet basil Scallop & Shrimp $16 Kai Kua* $12 (with delivery charge) Pan fried flat rice noodles, egg, chicken, bean sprouts, Garlic pepper sauce or spicy basil sauce romaine & crushed peanuts Exotic Catfish $17 Rad Na $12 Catfish fillet topped with tangy exotic sauce Pan fried flat rice noodles & broccoli in gravy soy bean sauce Pompano Fish $MP Pad See-ew $12 Whole pompano fish fried with house spicy sauce Stir fried with flat rice noodles, egg, broccoli, & bean sprouts Garlic Salmon $MP Pad Woon Sen $13 Salmon fillet on a bed of spinach with garlic sauce Stir fried glass noodles with egg & vegetables Seafood Platter $22 Pad Kee Mao $12 Shrimp, fish, mussels, scallops, ginger, mushrooms Spicy pan fried flat rice noodles with bell peppers, onions, & onions with basil chili sauce tomatoes & sweet basil Drinks Chow Mein $12 Egg noodles stir fried with vegetables Thai Iced Tea $4 (add boba +$0.50) Egg Noodle Soup $13 Thai Iced Coffee $4 (add boba +$0.50) Egg noodle soup with BBQ pork & bean sprouts Hot Tea $2.50 (Jasmine or green tea) Rice Noodle Soup $12 Regular Iced Tea $3.50 Clear broth rice noodle soup with chicken & bean sprouts Arnold Palmer $3.50 Tom Yum Noodle Soup* $12 Lemonade $3.50 Spicy noodle soup with chicken, mushrooms & peanuts Tom Kah Noodle Soup $13 Apple Juice $3.50 Coconut noodle soup with chicken & mushrooms Soda $2.50 (Coke, Diet Coke, Sprite) Thai Mein $14 Still Bottled Water $3.50 Mein noodles topped with spicy ground chicken Sparkling Water $4 *contains peanuts Crab Cheese Wontons $11 A La Carte Lunch Special $10 Imitation crab with cream cheese Choice of Pork, Chicken, Tofu, Gluten, Vegetables, Beef +2 or Shrimp +3 Monday - Friday (11:00am - 2:30pm) Thai Fish Cakes* $13 Mixed Vegetables $12 Served with rice. No Substitutions. Fried fish cakes made with curried fish Vegetables stir-fried with garlic Garlic Meat $12 Choose one of the following items: Salads Pad Thai Noodles* Fresh garlic black pepper sauce Stir Fried Mixed Vegetables Green Salad* $7 Ginger Meat $12 Karee Gai (Chicken Curry) Combination of lettuce, tomato, cucumber and onion, served Fresh ginger, mushrooms, celery, carrots & onions with ginger dressing or peanut sauce Green Salad (Ginger or Peanut Dressing)* Sweet & Sour $12 Yum Yai $12 Pineapples, tomatoes, cucumbers, bell peppers, carrots & Chicken, shrimps, egg and lettuce with sweet & sour dressing with another one of our Daily Specials: onions with sweet & sour sauce Salad Kag* $12 Monday BBQ Chicken or Garlic Beef Broccoli $12 Sweet & Sour Chicken or Prik Khing Beef Salad with chicken, boiled egg, tofu tossed with peanut sauce Stir-fry broccoli & carrots with brown gravy Tuesday and ajard dressing Wednesday Cashew Nuts Chicken* or Pepper Steak Spicy Meat $12 Larb $12 Bamboo shoots, squash, carrots, onions & basil Thursday Broccoli Chicken or Spicy Beef Ground chicken cooked with red onions, mint leaves, Thai Spicy Eggplants $13 Friday Ginger Chicken or Spicy Eggplants with Tofu spices & lime dressing Eggplants with chili & sweet basil Nam Sod* $12 Rama Thai* $13 Ground chicken cooked with ginger, mint leaves, peanuts, Peanut sauce on a bed of spinach & broccoli Appetizers Thai spices & lime dressing Yum Nua $14 Thai Spicy Chicken $12 Ground chicken with garlic, chili, bell peppers & sweet basil Exotic Spring Rolls $9 Tenderly cooked beef salad with mint leaves, tomato, cucumber, Fried rolls stuffed with ground chicken & glass noodles red onions & spicy lime dressing Cashew Nuts Chicken* $12 Egg Rolls $9 Yum Woon Sen $13 Chicken with cashew nuts, mushrooms, celery, carrots, babycorn & onions Fried rolls stuffed with crispy vegetables & glass noodles Glass noodles salad topped with chicken & shrimp with Thai Fried Tofu* $9 spices & lime dressing 3 Flavors Chicken $13 Deep fried served with sweet & sour sauce Som Tum* $13 Battered chicken with spicy 3-flavored sauce Fried Wontons $9 Green papaya salad with shrimp, peanuts & spicy lime Spicy Pork Belly $14 tamarind dressing Stir-fried with garlic, chili, bell peppers, sweet basil & Ground chicken wrapped in crispy wonton skins green beans Exotic Wing* $12 Pla-goong $15 Pepper Steak $13 Marinated ground chicken and glass noodles stuffed in Pan-roasted shrimp with chili paste, mint leaves & house dressing a chicken wing Sliced beef with bell peppers, pineapples, tomatoes, carrots & onion Fish Tofu $10 Soup Mongolian Beef $13 Deep fried fish tofu served with sweet and sour sauce Vegetables & Tofu S $ 8 / L $ 12 Sliced beef with mushrooms, carrots & onions with hoisin sauce Thai Hot Wings $10 Mixed vegetables and tofu soup Thai BBQ Chicken $12 Fried hot wings with spicy jalapeños and peppers Glass Noodles S $ 8 / L $ 13 Half marinated grilled chicken served with sweet & sour sauce E-San Sausage* $10 Glass noodles, ground chicken, onion and cilantro Prik Khing $13 Marinated pork sausage grilled and served with peanuts, Spinach S $ 8 / L $ 13 Stir-fried green beans & red chili paste ginger, and lettuce With ground chicken Sizzling Plate* $15 Chicken Satay* $11 Tom Yum Gai S $ 8 / L $ 13 Marinated chicken served on a sizzling platter with spinach, Skewers of marinated chicken served with peanut sauce Hot and sour lemongrass soup with chicken & mushrooms broccoli, onions, cucumbers, cashew nuts & peanut sauce Steamed Dumplings $11 Tom Ka Gai S $ 9 / L $ 14 Barbecue Pork Ribs $16 Stuffed with chicken and vegetables with house dipping sauce Hot and sour lemongrass soup with coconut milk, Pork ribs marinated in our special house barbecue sauce Mee Grob $11 chicken & mushrooms Asparagus & Snowpeas $15 Sweet crispy noodles tossed with chicken, shrimp and scallions Tom Yum Goong S $ 9 / L $ 15 Asparagus and snowpeas stir fried with shrimp & chicken in Fresh Garden Spring Rolls (Shrimp / Tofu)* $12 / $10 Hot and sour lemongrass soup with shrimp & mushrooms a light oyster sauce Mixed greens with shrimp or tofu wrapped in rice paper served Exotic Wonton S $ 9 / L $ 14 Spicy Duck $16 with peanut sauce With sliced BBQ pork & shrimp with mixed vegetables Sliced roasted duck stir fry with fresh chili, bamboo shoots, Shrimp Rolls $13 Seafood Hot Pot $19 squash, carrots, onions, & sweet basil Fresh shrimp wrapped in wonton skin with sweet & sour sauce Varieties of seafood *contains peanuts some items can be made gluten-free upon request.
Recommended publications
  • PRESIDENT Qmin Annivesary Menu 2021

    PRESIDENT Qmin Annivesary Menu 2021

    derful menu One year anniversary special President, Mumbai - IHCL SeleQ�ons UP TO 12KMS CONTACTLESS ONLINE PAYMENT RADIUS DELIVERY VIA UPI SAFETY & SUSTAINABLE HYGIENE ASSURED PACKAGING THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Vegetarian APPETIZER VALLAI POO CUTLET Breaded deep-fried banana flower pa�y ARITHA PUNDI Tempered rice dumplings, a corgi specialty MAIN COURSE ANANAS GOJJU Sweet and sour pineapple curry KOLAM PATTANI Corn and green peas cooked che�nad style PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes. Allergies or food intolerance should be mentioned to the order taker on call. THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Non Vegetarian APPETIZER VEYINCINA ROYYALU Spicy fried prawns KORI KEMPU Chicken strips tossed in tempered yogurt MAIN COURSE FISH GASSI Mangalorean style fish curry MUTTON SUKHE A dry lamb prepara�on from Konkan PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes.
  • Breakfast Healthy Salad

    Breakfast Healthy Salad

    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
  • Take-Out Menu

    Take-Out Menu

    www.redpeppersaskatoon.com ed epper estaurant BUSINESS HOURS: Dine In, Pick Up & Delivery R P R MON-SUN 11 AM—9 PM RD Est.1999 123 3 AVE South DEBIT ON DELIVERY $6.00 CHARGE ON DELIVERY ORDERS UNDER $20.00 APPLICABLE TAXES NOT INCLUDED . $4.00 CHARGE ON DELIVERY ORDERS OVER $20.00 PRICE SUBJECT TO CHANGE WITHOUT NOTICE. (306) 477-1977 PLEASE NOTIFY STAFF OF ANY ALLERGIES PRIOR TO ORDERING APPETIZERS BEEF DISH VIETNAMESE SPRING ROLLS (deep fried) (4) 7.95 COCONUT-CURRY BEEF AND VEGETABLES 13.95 DEEP FRIED SHRIMP ROLLS (6) 7.95 SOFT GINGER BEEF AND VEGETABLES 11.95 SHRIMP AND PORK ROLLS (fresh) (4) 7.95 STIR FRY BEEF AND VEGETABLES 11.95 GRILLED PORK OR GRILLED CHICKEN ROLLS (fresh) (4) 7.95 SATAY BEEF AND VEGETABLES 11.95 THAI CHICKEN WINGS (4) 7.95 BEEF AND VEGETABLES IN BLACK BEAN SAUCE 11.95 BUTTER FRIED CHICKEN WINGS (4) 7.95 LEMONGRASS BEEF WITH RED AND GREEN PEPPERS 11.95 FRIED CHICKEN WINGS WITH VIETNAMESE CARAMEL SAUCE (4) 7.95 THAI BASIL BEEF AND VEGETABLES 11.95 DEEP FRIED WONTONS AND SAUCE (15) 7.95 SOFT GINGER BEEF & VEGETABLES 11.95 VIETNAMESE CABBAGE SALAD WITH CHICKEN OR SHRIMP OR PORK 7.95 BEEF CHOP SUEY 11.95 KIM CHI (spicy pickled Chinese cabbage) 2.95 CHICKEN DISH FRESH LETTUCE 1.95 SOUPS THAI CHICKEN STRIPS (BREADED CHICKEN) 11.95 WONTON SOUP SMALL 4.00 MEDIUM 7.95 COCONUT-CURRY CHICKEN AND VEGETABLES 13.95 DELUXE WONTON SOUP (wontons, shrimp, pork & vegetables) 11.95 STIR FRY CHICKEN AND VEGETABLES 11.95 HOT AND SOUR SOUP 8.50 SATAY CHICKEN AND VEGETABLES 11.95 THAI TOM YUM (shrimp & vegetables) 8.50 CHICKEN AND VEGETABLES
  • Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 a Taste of the Island

    Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 a Taste of the Island

    Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 A taste of the island. Juicy prawns sautéed in Beef strips grilled in olive oil and rosemary. Served fresh garlic sauce and topped with melted in a creamy sauce with toasted Village bread. mozzarella cheese. Served with toasted Greek Village bread. Carpaccio R65 Thinly sliced fillets of beef, with Parmesan Grilled Calamari R59 shavings and fresh rocket. Drizzled with extra Tender and grilled over an open flame. Generously virgin olive oil and balsamic vinegar. drizzled with lemon butter sauce. Served with rice. Island Squid Heads R57 Garlic Snails R58 Dusted in seasoned flour and lightly fried. One 6 snails simmered in garlic butter. taste and you’ll know why we’re Africa’s favourite. add melted mozzarella R10 Prawns Saganaki R79 Oysters R21each Tender prawns sautéed in fresh tomato, white Have 3, 6, 12 or 69!!! Fresh oysters. wine, feta cheese, parsley and a topped with a Served on a bed of crushed ice. hint of chilli. Chicken Livers R50 Tiropita/Spanokopita (V) R55 A true delight! Creamy spicy livers grilled in Phyllo pastry filled with feta cheese and herbs, and olive oil and rosemary. Served with toasted Phyllo pastry filled with spinach. Village bread. Haloumi Cheese (V) R59 Mussels R59 A generous slice of this delicious Cypriot delicacy! Mussels poached in cream, white wine and Either served grilled or fried. garlic sauce. Garlic Prawns Paros U STAR O TE Appetizers Y D Keftedes/Meat Balls R58 S True Greek comfort food. Meatballs with fresh herbs. T Served with tzatziki. E G Meze & Ouzo R65 G A variety of freshly prepared meze, (Keftedes, Squid E Heads Calamari, chips, cucumber, tomato and olives) PLATIA T accompanied with Bread and Cool dips served with a Where People S D shot of Ouzo.
  • Great Food, Great Stories from Korea

    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.
  • Michi's Ultimate Chicken Satay

    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.
  • Red Thai Curry.Indd

    Red Thai Curry.Indd

    Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
  • Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)

    Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)

    HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
  • Fish Vegetarian & Sides Vietnamese Salads Rice

    Fish Vegetarian & Sides Vietnamese Salads Rice

    PRE–PRANDIALS VIET ROYAL VIJITO CUCU MARTINI TAY BALO PUNCH Plum Wine, Aloe Vera Jasmine Tea, Sailor Jerrys Rum, Vanilla Vodka, Gin & Vodka rolled with popcorn Jasmine Tea, Vodka, Elderflower Prosecco 6.75 Pasion Fruit, Prosecco 8.5 infused sake 7.5 Syrup, Mango, Red Wine 14 A LA CARTE MENU SMALL EATS MEAT Viet Grill Platter (for two) Hue Lemongrass Pig on Stick Vietnamese Roasted Chicken Campfire Ribeye Heart Steak Khai vị đặc biệt Nem lụi 6/ charcoaled, yellow Gà rô ti 9.50/ honey galzed, five Bò quanh lửa hồng 12/ claypot Seafood 15 / Meat 13 / bean sauce, to be wrapped with spice sauce, cucumber salad. cooked, oyster sauce, onions. Wraps & Rolls 11 Vietnamese herbs. Hue’s delicacy. Lemongrass Chilli Chicken Mighty Marbled Shaking Beef Mekong Hot & Sour Soup Charcoaled Pork Butt Lợn nướng Gà xào sả ớt 8.75/ garlic, onions, Bò lúc lắc 13.50/ cubed Ribeye hạt dổi 5.50/ Na Hang moutain long red chilli. barrel steak, watercress, red Canh Chua 5.75/ Red Sea Prawns okra, taro stem, chilli. pepper, lime sauce, kohlrabi onion. pickle. Robata Grilled Duck Vịt nướng La Vong Grilled Monkfish riềng mẻ 11.95/ galagal marinade, Bo Ne Saigon Bò né 12.50 (for two) Chả cá Lã Vọng 6.95* Cha La Lot Chả lá lốt 7.50 rice wine, sesame & peanut sauce. Vietnamese sizzling beef, pate, galangal, tumeric, dill, cooked at betel leaf wrapped pork suimai meatball, baguette. Indochine Lamb Cừu xào sa tế your table. Choice pungent shrimp dumplings, smashed peanuts. 11.50/ wokked Somerset lamb, Saigon Stewed Pork Thịt kho paste or nuoc cham.
  • NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1

    NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1

    NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13.
  • Thai Green Curry with Loofa and Chicken

    Thai Green Curry with Loofa and Chicken

    Thai Green curry with loofa and chicken INGREDIENTS Serves 4-5 • 3- 4 tablespoons of Thai curry paste (see Thai curry recipe) • 1 hand full chopped Thai basil/ basil/ Vietnamese mint • 1 bunch of snake beans • 8 kaffir lime leaves • Two loofas or similar- chopped into small rounds • About 20 pea sized eggplants • One medium taro or cassava or sweet potato (about 450g ) • One bunch spring onions or garlic chives • Juice of 3 limes (and zest) • 500ml fresh coconut milk • 2 x tablespoons sesame/ peanut oil for frying • One tablespoon fish sauce • 500g chicken thigh (optional) www.tasteofthetopend.com Taste of The Top End • Thai Green curry with loofa and chicken • Prepare all the ingredients, cutting the vegetables into slices and the spring onion into diagonal strips. Cut chicken if needed. • Pre boil the taro or cassava or sweet pot for 10 minutes • De-seed and then Finely chop the chili and break the lime leaves into little pieces.. • Get the wok and put it over a medium heat • Add oil and then when hot the curry paste, after a couple of minutes add the pumpkin or sweet potato and chicken if using this! • Allow the curry to boil for 5-10 minutes and then add the lime leaves, other vegetables including the zucchini and green peppers and the lime juice • Now add in the coconut milk • Simmer for 5-10 minutes more until the veggies are just tender • Serve in a bowl, sprinkled with coriander, other herbs and spring onion and brown rice. This curry is also delicious with free range chicken, added at the start and can substitute some sweet potato- if you fancy if you would like, some fresh coconut milk and just veggies it can be almost entirely local! © Taste of the Top End www.tasteofthetopend.com .
  • Discover the Authentic Flavours of Thailand Click on the CLICK HERE Product Image for RECIPE to Learn More! IDEAS! Introducing the KNORR Thai Range

    Discover the Authentic Flavours of Thailand Click on the CLICK HERE Product Image for RECIPE to Learn More! IDEAS! Introducing the KNORR Thai Range

    Discover the authentic flavours of Thailand Click on the CLICK HERE product image FOR RECIPE to learn more! IDEAS! Introducing the KNORR Thai range KNORR KNORR KNORR KNORR KNORR KNORR Thai Sweet Chilli Jam Thai Red Curry Paste Thai Green Curry Paste Thai Yellow Curry Paste Coconut Milk Powder Lime Powder 920g 850g 850g 850g 1kg 500g A complete set of products to help you create an authentic Thai experience in your kitchen! SAVOURY SWEET BEVERAGES Thai Red Curry paste Coconut Milk & Lime based recipes Lime Powder Cocktail ideas Desserts Thai Yellow Curry paste Lime based recipes Mocktails ideas Thai Green Curry paste recipes Thai Sweet Chilli Jam recipes Lime Powder recipes Click on the BACK TO links to get some KNORR THAI Coconut Milk Powder recipes Thai recipes & RANGE inspiration BACK TO KNORR THAI RANGE KNORR Made with SELECTED Thai Curry FRESH INGREDIENTS Pastes to deliver AUTHENTIC curry pastes. Green Chilli Eschallots Fingerroot Galangal Lemongrass Thai Basil Garlic Kaffir Lime BACK TO KNORR THAI RANGE KNORR Add authentic Thai flavour Thai Sweet to your dishes with just one product! Chilli Jam TOP APPLICATIONS: • Stir fries • Dressings • Marinades • Sauces & relishes BACK TO KNORR THAI RANGE One pack makes 2 litres KNORR Replaces 100 limes! Lime Powder 6x cheaper than fresh limes*! *Same quantity BACK TO KNORR THAI Yields 33% more RANGE vs. main competitor! KNORR Coconut Milk Powder Total yield for 50g of Coconut Milk Powder 283mL Water 200mL Water to be added to be added BACK TO RECIPE RANGE Northern Red Thai Prawn Pizza Twice Cooked