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Ramada's Cultural and Culinary Experience ai Cooking Class Our talented Chef invites you to learn and brush-up on your ai cooking skills. is hands-on cooking demonstration is limited to 6 persons per class, ensuring that you cook your menu as good as it gets. All participants receive a cooking certicate, apron, menus recipe and CD's images to take home. Menu Selection Culinary Cultural HOT APITIZER - Por Pia Gai od Deep fried chicken spring roll Experience Experience - Goong Sarong Deep fried shrimps spring roll - Tao Hu od Deep fried tofu stued bean sprout - od Mun Pla - Fish cake - od Mun Goong - Shrimp cake 1,900.- net/person 2,800.- SALAD net/person - Som Tom - Green papaya salad - Yum Nua - ai beef salad - Som Tom Phon Lamai - Mixed fruit salad - Lab Gai - Spicy minced chicken salad You will be able + Oering food to the monks, visit the - Yum Ma Muang Goong Hang to choose one dish local temple Green mango salad with crispy shrimps + Going to local market and taking SOUP from each course. ingredients - Tom Yum Goong + 3 courses and 1 curry dish Sour and spicy shrimps soup with lemongrass Starting time is - Tom Kha Gai 11:30 am. Chicken in coconut soup Selection of curry: - Tom Som Pla - Green curry - Red curry Sour soup with sh llet - Yellow curry - Massaman curry Selection of meat: - Phanang curry - Pork - Beef - Fish - Shirmp - Vegetable Starting time is 06:00 am. meet your Chef at the lobby and depart to the local market .

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Salads / สลัด Thai Salads / ย ำไทย
SALADS / สลัด THAI SALADS / ยำไทย Garden Salad / สลัดผักปลอดสารพิษ 290 A healthy composition of lettuce and garden fresh herbs with cherry Dalah Signature Dish / อาหารจานเด่น tomatoes, garden cucumber, capsicum, avocado and sweet yellow mango, rye bread croutons and sunflower seeds Yam Dok Dalah / ยาดอกดาหลา 330 Spicy salad of Dalah flower blossoms with minced pork, Served with choice of: Balsamic vinaigrette French dressing prawns, shallots and cashew nuts Asian style vinaigrette Thousand Island dressing Blue Cheese Dressing Yam Gai Yang / ยาไก่ย่าง 220 Greek Salad / กรีกสลัด 290 Grilled chicken thigh fillet salad with lemongrass, ginger, kaffir lime Salad of Romaine lettuce, roasted capsicum, tomato, cucumber, red leaves, shallot, mint leave, chili and cashew nut onion, Kalamata olives and Feta cheese, topped with grilled chicken breast Yam Som O Goong / ยา ส้มโอก้งุ 330 Juicy pomelo salad with delicate homemade medium spicy sauce, Caesar Salad / ซีซ่าร์สลัด 280 shallot, ground peanuts, roasted coconut and grilled prawns Romaine lettuce tossed in creamy Caesar dressing with bacon bits, parmesan shavings and croutons. Add your choice of: Yam Yua Plu / ยา ถั่วพลู 220 Spicy wing bean salad with shallots, roasted coconut, ground peanut Garlic fried shrimps 130 Pranburi squid 130 Sea scallops 130 and fried bean curd Lemon herb chicken 80 Grilled pork neck 80 Yam Poo Nim / ยา ปูนิ่ม 350 Tomato & Mozzarella / 290 มะเขือเทศและมอสซาเรลลาชีส Salad with green mango, shallot, chili and deep fried soft shell crab Beef tomato and buffalo mozzarella
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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.
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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.
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Copy of Copy of Sook
Start with these Something stirfried MOO SATAY / CHICKEN SATAY ( G F ) 10.9 S O N I N L A W ( G F ) 8.9 EVER GREEN (GF)(V) 15.9 PAD KRAPAO (GF) 16.9 sliced chicken breast, snake bean, bell peppers, marinated collar pork/chicken, coconut cream, silky egg yolk with crispy skin, chilli seasonal asian greens, oyster sauce sweet basil, spicy fish sauce lemongrass, turmeric with thai peanut sauce ( 4 p c s ) caramelised onion & herb relish ( 2 p c s ) SALMON ON FIRE (GF) TAO HOO LUEANG PAD (GF)(V) 16.9 LEMONGRASS BEEF (GF) 17.9 PRAWN SPRING ROLL 12.9 8.9 tasmanian smoked salmon wrap in rice paper, tofu, cashew nut, bell pepper, onion, garlic, scotch fillet, lemongrass, sweet basil, prawns, carrot, coriander, soy sauce ( 4 p c s ) lettuce, celery, with spicy chilli sauce on dried chilli, soy sauce thai spicy sauce s i d e ( 3 p c s ) VEGETABLE SPRING ROLL 7 . 9 KANA MOO KROB (GF) 16.9 CHICKEN CASHEW NUT (GF) 17.9 SOYA BEAN DIPPING (V) glass noodle, cabbage, carrot, coriander, 10.9 crispy pork belly, chinese broccoli, garlic, sliced chicken breast, broccoli, onion, spring onion, oyster sauce ( 4 p c s ) tofu in creamy soya bean dressing with roti chilli, oyster sauce bell pepper, cashew nut, chilli jam bread & fresh seasonal vegetables P L A G O O N G (GF) 12.9 THAI ISAAN SAUSAGE 1 2 . 5 Curry for you poached prawns, ginger, garlic, mint, pork, rice, garlic sausage served with thai chilli paste s o m t a m s i d e ( 2 s k e w e r s ) RED CURRY ROAST DUCK (GF) 18.9 MASSAMUN BEEF CURRY (GF) 17.9 in house five spice roast duck, grape, pineapple, braised beef, carrot, daikon, SWEET CORN PATTIES ( V ) 11.9 CRISPY CHICKEN WINGS 9 .
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Thai Favourites
THAI FAVOURITES STARTERS SOUPS GRILLED CURRIES POR PIA THOD 200 TOM KHA GAI 300 COR MOO YANG 350 KIEW WAAN GAI 400 Deep-fried vegetable spring roll, sweet and spicy chilli sauce, Thai coconut soup with chicken, kaffir lime leaf, galangal, BBQ marinated pork neck with garlic, coriander, served with Green curry chicken, coconut milk, eggplant, kaffir lime leaf, sour cucumber relish shallot, mushroom dry chilli dressing and green garden salad Thai basil POR PIA SOD 200 TOM JUD TAW HOO MOO SAB 300 GAI YANG 350 PANANG GAI 400 Rice paper wrap, mixed local vegetables, mango, Thai parsley, Thai clear soup with egg, tofu, minced pork, coriander, BBQ marinated chicken thigh with garlic, coriander, served Red curry chicken, coconut milk, eggplant, kaffir lime leaf, coriander, mint, tamarind sauce mushroom, garlic, vegetables with dry chilli dressing and green garden salad Thai basil SATAY GAI 250 TOM SOM PLA KA PONG 350 GANG PHED PED YANG 450 Grilled chicken skewers, chilli peanut sauce, sweet and sour Sea bass soup from the central region, flavoured with tamarind, Red curry with roasted duck, tomato, red grape, pineapple, cucumber, shallots Thai coriander, garlic, lemongrass, white pepper kaffir lime leaf, Thai basil CHICKEN WINgs 250 TOM YAM GOONG 380 RICE & MAssAMUN KA KAE 550 Fried chicken wings, chilli salted, green papaya salad Hot and sour soup, tiger prawns, tomato, chilli, lemongrass, Lamb shank, coriander, cumin, potatoes, peanuts, coconut cream mushroom SAI GROG E-SAN 250 Barbecued sour pork sausage, a northeastern specialty NOODLES THOD
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Menu Line Buffet
MONDAY THAI NORTHEAST (ISSAN) CLASSIC Theme Buffet Dinner “Som Tum Issan” (Live cooking) Selection of green papaya, carrot, red & green apple, long bean and cucumber Roasted sirloin of pork with lime dressing and fresh green kale Lemongrass and chili pork dip/ steamed vegetables Issan Classic “Laab” BBQ duck breast marinated with wild honey and spicy chili dressing salad Grilled chicken breast salad with shallot, spring onion, mint leaves & lime dressing Deep fried marinated fish ball (snapper) salad with ground sticky rice and Thai herb Grilled beef salad with kaffir lime leaves and spicy lime dressing Issan Soups Tom Som Goong: Sour clear broth with white shrimp, galangal & spring onion Tom Ped: Duck leg in little spicy clear broth & thai herb Chafing Dishes Gang-om Nua: beef slice with eggplant, pumpkin, mix green leaves and dill Tom Jued Gai: Braised chicken breast with green squash Stir- fried crispy snapper with Thai chive Deep-fried egg with fried shallot in tamarind sauce Mok Pla: Baked snapper in Issan curry and Mang- Luk leaves Steamed mix vegetables in coconut milk Steamed jasmine rice Hot from Oven & Pan Tom Yum Pizza: Shrimp & squid, Tom Yum sauce and mozzarella cheese Issan Sausage Pizza: Issan pork sausage, tomato sauce and mozzarella cheese Hot off the Griddle Mee Kra-ti: Stir fried rice noodle with mince pork in coconut milk sauce (With white cabbage & banana blossom on the side) Charcoal-grill Grilled marinated pork with wild honey & sesame oil in bamboo skewers Kaffir lime leaf & oyster sauce marinate snapper wrapped
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The Edge Menu
edge dinner chef gogh’s favorite dishes assorted appetizers 375 beef satay, fried chicken, pomelo salad & peanut filled wild pepper leaves marinated chicken - gai tord samoon prai 355 deep fried marinated chicken garlic, shallot, kaffir lime with sticky rice cooked in palm leafs fillet of king fish - pla makham 390 topped with tamarind sauce, crispy shallot, cashew nut and red chili pomelo salad - yam som–o 325 grilled shrimp, minced pork & prawn, shallot, coconut & tamarind sauce mixed satay -satays ruam mit 300 chicken, pork and beef, roasted peanut & sweet & sour vegetable pickle chicken parcels- gai hor bai tei 280 wrapped in pandanus leaves & sweet sesame soy dipping sauce minced shrimp & pork- goong kra-bok 315 wrapped in rice paper & sweet chili the edge classics green papaya salad- som tam thai gai yang 315 long bean, carrot, cherry tomato, baked peanuts, shrimps & garlic dressing with charcoal grilled chicken ocean prawn & vegetable tempura - goong kub phak chub paeng tord 390 with onion, morning glory, soy & ginger dressing local prawns- goong sarong 315 wrapped in crispy rice noodles & sweet and sour chili curry fish cakes- tord man pla 280 on lemongrass with long bean, lime, crunchy peanut and chili-cucumber sweet corn - tord man khao pod 230 red chili, kaffir lime, sweet and sour roasted peanut and cucumber dip (v) crab & prawn - goong hom phuek 315 encrusted with taro crisps fresh orange pockets - mar hor 260 minced pork, roasted peanut crumble & fresh coriander local wild pepper leaf - mieng kum 260 filled with roasted
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Ta-Khai-Menu.Pdf
1 2 set–menu per person 1,100 net set–menu per person 1,650 net TOD MAN PLA POH PIA SOD Homemade marinated Thai fish cake, Fresh Phuket spring rolls, red curry paste, cucumber & chili relish prawns, jicama, bean sprouts, chili, tamarind dip KHAO TANG NATANG Crispy rice, blue crab, TOD MUN GOONG prawns, coconut milk, peanuts paste Fried shrimp cakes, pickled vegetables, sweet plum sauce TOM SOM TALAY Spicy & sour Andaman seafood, TOM KHA GAI fresh ginger, tamarind paste Coconut soup, chicken, galangal, shallots HOR MOK YANG PLA KAPONG Grilled marinated seabass, PHAD PAK BOONG FAI DANG flavored with Thai herbs Stir-fried morning glory, chili, wrapped in banana leaf garlic, oyster sauce, soy sauce BAI LIANG PHAD KAI MOO HONG Stir-fried native melinjo leaves, Soy braised pork, black pepper, garlic egg, garlic, dried shrimps Jasmine rice • Brown rice GAENG PU Crab curry, betel leaves PLA SAMLEE THOD YUM MAMUANG SAKU TOM NAM KATHI Deep-fried cotton fish, Saku palm flour, young coconut, green mango salad sweet corn Jasmine rice • Brown rice KHAO NIEO MAMUANG Mango sticky rice UNCLE NUN AND AUNT YAI’S SPECIAL OFFER select any 5 dishes off the a la carte menu 1,800 net All prices are in Thai Baht and inclusive of service charge and government tax Spicy Vegetarian Gluten Free Asaya THAI TIDBITS bite <ized di<he< MIANG KHAM POH PIA SOD Betel leaves, shallots, garlic, ginger, Fresh Phuket spring rolls, prawns, jicama, chili, peanuts, dried shrimp bean sprouts, chili, tamarind dip 290 290 KHAO TANG NATANG PEEK GAI TOD SA-MOON PRAI Crispy rice, blue crab, Deep-fried chicken wings, prawns, coconut milk, peanuts paste mixed Thai herbs 290 340 PARTNERS IN PROVENANCE Rosewood’s Partners in Provenance commitment was born out of respect for local farmers, indigenous agriculture, producers, and a dedication to delivering the highest quality foods.
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Chocolate Al Affogato Praline Mousse, 70% Guanaja Marzipan Cake, Vanilla Ice Cream, Hot Chocolate Espresso Sauce
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. $30.00 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.
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Under-Utilized Tropical Fruits of Thailand
RAP PUBLICATION: 2001/26 UNDER-UTILIZED TROPICAL FRUITS OF THAILAND FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC BANGKOK, THAILAND DECEMBER 2001 UNDER-UTILIZED TROPICAL FRUITS OF THAILAND by Suranant Subhadrabandhu Department of Horticulture Faculty of Agriculture Kasetsart University Bangkok, Thailand FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC BANGKOK, THAILAND DECEMBER 2001 The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. All rights reserved. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, Thailand. FOR COPIES WRITE TO: Meetings and Publications Officer, FAO Regional Office for Asia and the Pacific, Maliwan Mansion, 39 Phra Atit Road, Banglamphu, Bangkok 10200 THAILAND Tel.: (66-2) 6974000 Fax: (66-2) 6974445 © FAO, December 2001 i TABLE OF CONTENTS Page FOREWORD iiii ACKNOWLEDGEMENTS iv INTRODUCTION 1 PART 1.
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Restaurant-Quality Dishes Fresh from the Kitchen and Exclusively For
Restaurant-quality dishes fresh from the kitchen and exclusively for you FOOD MENU If more of us valued food and cheer and song above hoarded gold, it would be a " merrier world. - J.R.R. Tolkien REMINDERS All of our villas come with with fully-equipped modern kitchens which are serviced by seasoned professional chefs ready to delight you with bespoke restaurant-quality cuisine. To help us provide you with the best in-villa culinary experience, please take note of the following: Please confirm with us your choices from the menu at least 72 hours prior to the date of your arrival. Please note that the services of the chef is inclusive of the villa rental. Food is charged separately. Please make sure to inform us of any dietary requirements among your group such as allergies, sensitivity to spices, vegan diets, and the likes. Our chefs will gladly adjust the recipes for you. All our meals at the villa are served family style rather than a la carte. This means that they are not prepared in individual servings. Our chef carefully plans the size of each dish enough to serve the whole party. Once at the villa, feel free to inform the chef or the villa manager about any particular requests on how you wish the food to be cooked such as doneness, seasoning, hotness, or portioning. Image: pinterest.com (Marion's Kitchen) Image: wenthere8this.com Chef’s Recommendation Poh Pia Sod / Seafood - 300 / 420 THB Yam Nuea - 550 THB Akatsuki Signature fresh spring roll with crab meat and shrimp Spicy grilled strip-loin kobe beef salad Poo Ja - 550 THB Nuea
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Market Cafe Alacarte Menu Dec 2020
APPITIZER ปกไกทอดแจว - PEEK GAI TOD JAEW Caramelized spicy chicken wing 240 ยำสมโอกุงสด - YUM SOM-O GOONG SOD Spicy pomelo salad, prawn, crispy shallot, sweet & sour sauce 250 สมตำไทย - SOM TAM THAI Green papaya salad, peanut, chili, dried shrimp, cherry tomato, 220 ผัดคะนาหมูกรอบ - PHAD KANA MOO KROB Stir-fried crispy pork belly, kalian 250 ทอดมันกุง - TOD MUN GOONG Crispy semi dried calamari, chicken wing 350 sesame pork neck รวมมิตรสามสหาย - RUAM MID SAM SA HAI Crispy semi dried calamari, chicken wing 400 sesame pork neck SOUP ตมจืดเตาหูสาหราย - TOM JUED TAOHU SARAI Egg tofu soup, minced pork, white lettuce, seaweed, spring onion 240 ตมขาไก - TOM KHA GAI Chicken in coconut soup, galangal, coriander, deep-fried chili 290 ตมยำกุง - TOM YUM GOONG Spicy river prawn soup, kaffir lime leaves, lemongrass, mushroom 520 ตมสมปลากะพง - TOM SOM PLA KAPONG Sour sea bass soup, tamarind, ginger, spring onion, shrimp paste 450 *All prices are in Thai Baht and are exclusive of 10% service charges and 7% government taxes. The items are subject to availability. Please advise our associates if you have any food allergies or special dietary requirements MAIN FROM THE STEAMER ปลาหมึกยัดไส - PLA MUAK YUD SAI 350 Long squid, prawn meat filling, lime chili sauce, pickle garlic ปลาเกานึ่งซีอิ๊ว - PLA GAO NUENG SIE EW 750 Grouper, soy bean sauce, leek, red chili กุงนึ่งซีอิ๊ว - GOONG NUENG SIE EW 800 Giant river prawn, Singapore soy sauce, fresh garlic เมนูปู – MUD CRAB MENU 300 / 100 g. ปูนึ่ง - PU NUENG Mud crab, seafood chili dip หลนปู - RHON PU Crab in coconut
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