May Diversity Newsletter
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Food Menu Dapur 2019.09
BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies. -
Dine-In-Little-Buddha.Pdf
VEGETABLES CHEF’S SPECIALS CLASSIC CURRIES (GANG) RICE We use no animal products in these dishes Served with jasmine rice All Gluten Free (If you prefer no eggs or fish sauce, please let us know) Lunch Dinner Served with jasmine rice Chicken 12.95 Beef 12.95 Lunch Dinner TAMARIND SHRIMP 9.95 16.95 CHICKEN BEEF VEG/TOFU SHRIMP DUCK Shrimp with palm sugar, tamarind, ginger and steamed vegetables Shrimp 13.95 Duck 14.95 GARLIC SPINACH TOFU 7.95 12.95 Lunch 8.95 8.95 7.95 9.95 12.95 GANG KUAR GOONG (Shrimp), 9.95 16.95 Veg/Tofu 11.95 Sautéed spinach, tofu, fried garlic, onions Dinner 14.95 14.95 12.95 16.95 20.95 Shrimp, coconut red curry, pineapple, bell peppers, onion and chilies GREEN STIR FRYC 7.95 12.95 CHILI CHICKEN, 8.95 13.95 RED CURRY, RAILROAD FRIED RICE – a must try! C Ginger soy flavor, scallions, chilies, bell peppers, onion Sautéed mixed green vegetables Red curry paste, coconut, bell peppers, bamboo shoots, With eggs, carrots, scallions, onions, peas, tomatoes MANGO CHILI CHICKEN,C 8.95 13.95 green beans, basil KEE-MAO FRIED RICE, BASIL TOFU, 7.95 12.95 Ginger soy flavor, scallions, chilies, bell peppers, onion and mango GREEN CURRY, C Spicy with basil, chilies, onions, bell peppers, tomatoes Sautéed tofu, mushrooms, garlic, onions, Green curry past, coconut, bell peppers, zucchinis, eggplants, RENDANG (Chicken or Beef) 8.95 13.95 chili paste, basil, bell peppers Chicken or beef with coconut curry, tomatoes bell peppers, basil, bamboo shoots PINEAPPLE FRIED RICEC MASSAMAN CURRY With curry powder, eggs, pineapple, scallions, -
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp, -
Carabiner Daily from 6Pm to 11Pm
Carabiner daily from 6pm to 11pm SHARE MAINS FARM PLATTER 24 VEGAN KEFTA 32 local charcuterie & cheese, pickles, honeycomb, huckleberry Beyond© plant-based protein, sautéed spinach, saffron couscous, mostarda, smoke-deviled eggs, warm bread harissa coulis • V BISON DUMPLINGS 14 DANDAN NOODLES 22 pickled vegetables, scallions, ginger ponzu misua noodles, chopped peanuts, spicy chili oil, bok choy, sichuan pepper, scallions • V POBLANO CHILI RINGS 13 • substitute rice noodles +0 • marinated tofu +5 ancho remoulade, lime GF • minced pork +6 GF, V DRY AGED NY STRIP 42 POKE NACHOS 15 roasted fingerling potatoes, grilled ahi, avocado puree, crispy wontons, wasabi tobiko, asparagus, spiced-red wine reduction sweet soy, sriracha aioli GF LETTUCE CUPS 15 PISTACHIO TROUT 34 minced pork, fresh herbs, lime, puffed rice, nut crusted, Montana rainbow trout, sautéed spinach, rio sweet-chili sauce medley, huckleberry vinaigrette GF GF ELK IN A BLANKET 16 smoked sausage, puff pastry, CHICKEN PAILLARD 28 cherry-pilsner mustard breaded cutlet, baby carrots, mashed potatoes, citrus browned-butter emulsion GREENS SUMMIT BURGER 19 local Wagyu beef, American cheese, bistro sauce, ciabatta bun, fries 6 half | 12 full SUMMIT SALAD • fried egg +3 organic mixed greens, red pear, candied walnuts, huckleberry • bacon +3 vinaigrette • substitute Beyond Burger© +0 GF, V GF, V ASIAN SALAD 15 baby lettuces, pickled vegetables, edamame, mandarin, wontons, cashews, ginger-tamari vinaigrette PROUDLY FEATURING LOCAL FARMS & PRODUCERS V Montana Wagyu Cattle Co. | Amaltheia Farms & Dairy | On the Rise Bread Co. | Summit Valley Farms | Trout Culture | Paradise GREEN PAPAYA SALAD 15 Springs Farm | Prairie Harvest | Tumblewood Honey & Teas | Artisan Charcuterie | Summit Distribution Grains of Montana | grape tomatoes, lime juice, long beans, chopped Vertical Harvest peanuts, Thai chilies GF All menu items were prepared in a kitchen that also processes SALAD ADDITIONS wheat. -
Noodles, Traditionally and Today
J Ethn Foods 3 (2016) 209e212 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Noodles, traditionally and today * Na Zhang a, Guansheng Ma b, a Institution for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China b Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China article info abstract Article history: Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are Received 1 April 2016 many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions Received in revised form and customs of China, which essentially means “human nature” and “worldly common sense”. There are 7 August 2016 thousands of varieties of noodles in China, according to the classification of the shape of noodles, Accepted 8 August 2016 seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted Available online 20 August 2016 by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In Keywords: classification addition, the invention of instant noodles and their mass production also greatly changed the noodle health industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese industrialization diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to noodles the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which nutrition can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health. -
Digitaldine-In Food Menu.Pdf
the white house SOUP HEE PEOW TNG ........................................................... 12 Fish maw soup with homemade prawn balls, pig tripe and cabbage in chicken broth (Serves 1-2 persons) ITEK TIM ........................................................................... 16 Salted vegetables soup with duck, HEE PEOW TNG preserved plums and pickled mustard greens (Serves 1-2 persons) BAKWAN KEPITING ............................................. 16 Homemade minced pork & crab meat balls soup, served with mushroom & bamboo shoots (Serves 1-2 persons) STARTER SIGNATURE KUEH PIE TEE ............................. 18 Cripsy 'Top Hat' pastry cups served with shredded turnips, prawns, crabmeat and homemade chili dip SIGNATURE KUEH PIE TEE NGOH HIANG ................................................................ 16 Five-spiced marinated minced pork with prawn, water chestnuts and spring onions, wrapped in soy bean curd skin and deep-fried NYONYA OTAH OTAH ......................................... 16 Baked mackerel fish paste with nyonya herbs & spices, wrapped in banana leaves & served with coconut milk NGOH HIANG thehouseofindocafe.com whitehouse.indocafe indocafesg Prices stated are subjected to service charge and prevailing government tax the white house MEAT AYAM BUAH KELUAK ......................................... 24 All-time peranakan favourite braised chicken with black nuts and exotic spices Add-on: Buah keluak nut +3 KARI KAPITAN ............................................................. 21 Braised chicken in authentic -
Sunday Lunch
sunday lunch charcoal grilled chicken or beef skewers with coconut rice 10.9 fresh hand-rolled poh pia 12.9 penang lam mee 12.9 crispy chicken with hainanese rice 12.9 steamed chicken with hainanese ri ce 12.9 yong tau fu laksa malaysian coconut curry noodle soup 12.9 yee tow mai fun fish head vermicelli noodle soup 12.9 char koay teow wok-tossed rice noodle with seafood 12.9 sa hor fun rice noodles with prawns, chicken, fishcake in a creamy egg gravy 12.9 singapore fried noodles 12.9 mee goreng wok-tossed egg noodles with seafood, egg and beanshoot 12.9 yong yum beehoon wok-tossed rice vermicelli with chicken, prawns in a spicy sour paste 12.9 salted fish fried rice 12.9 homemade roti chanai with lamb or chicken curry or beef rendang 12.9 har mee prawn noodle soup 13.9 nasi lemak coconut rice with two curries, acar, ikan bilis and sambal egg 14.9 ipoh seafood combination with jasmi ne rice 15.9 singapore chilli king prawn with jasmine rice 16.9 drinks soya bean milk 3.5 4 iced lemon tea 4 grass jelly 4 grass jelly with soya bean milk 4 coconut juice 4 banquet (minimum of 2) SET A pp 35 SET B pp 40 salads thai eye fillet beef salad entrées entrées yum nua yang 14 gf grilled lemongrass prawns with a mes clun salad 17.9 tangy oyster shooter sweet potato and yam wontons duck san choi bao stir-fried duck mince on lettuce leaves vegetable spring roll rice sate ayam chicken skewer mains served with jasmine rice vegetable spring roll gang keow waan gai thai green curry chicken nuea pad pik stir-fried beef and vegetables with peppercorn 13.9 mains -
Attachment 1
Region RSA No Stall Operator Type of Food Gurun RSA Northbound 1 Chicken Rice Corner - Set Nasi Ayam - Nasi Lemak Ayam Berempah 2 Wan Laksa Gurun RSA Southbound - Laksa - Set Asam Pedas Juru Layby Southbound 3 Saji Penang - Nasi Ayam Penyet Beverages 4 One Teko - Sirap Selasih - Ice Lemon Tea - Laksa 5 Raja Ulam - Nasi Bajet - Nasi Lemak RSA Gunung Semanggol Northbound Beverages 6 Teh Tarik Cafe - Teh Ais Cincau - Air Mata Kucing Northern - Teh Hijau Ais - Nasi Lemak Ayam 7 Nasi Lemak & Aneka Sup - Nasi Lemak Sambal Sotong - Nasi Goreng Ayam - Burger Ayam/Daging - Samosa 8 Adamira Seven Delights - Roti Hotdog - Keropok Lekor - Sausage Jumbo Cheese RSA Gunung Semanggol Southbound - Set Roti Bakar + Kopi 9 Transit Minuman - Set Pau + Teh Tarik - Set Latte + Chipsmore 10 Two Cups Coffee - Set Mocha + Chipsmore - Set Frappe + Chipsmore - Mi Sizzling Ayam/Daging 11 Sizzling Claypot & Ikan Bakar - Nasi Claypot - Yong Tau Foo RSA Tapah Southbound - Nasi Ayam - Mi Kari 12 Selera Utara Ikan Bakar - Bihun Sup - Mi Goreng - Bihun Goreng - Set Pau + Mineral Water 13 Tanjung Malim Pau - Frozen Pau - Mi Udang 14 Aneka Citarasa - Mi Rebus - Nasi Ayam Penyet RSA Ulu Bernam Southbound - Mi Kari 15 D’Famous Dzul Mee Kari - Nai Ayam - Laksa Penang - Kuih Apam 16 Café Sinar - Set Sandwic + Teh Cincau Ais - Set Puding Custard Cocktail + Teh Hijau Ais - Pau Variety 17 Yik Mun - Hainan Coffee RSA Rawang Northbound - Bread 18 Harolds Bread - Pastry - cakes varieties 19 Speedway Mart Convenient Shop, Snacks 20 A&W Burger Set Sungai Buloh OBR 21 Sate Kajang Hj -
Creamy Chicken Laksa
CREAMY CHICKEN LAKSA Ingredients Method 1 tablespoon vegetable oil 1. Heat vegetable oil in a non-stick saucepan over 1/3 cup laksa paste medium to high flame and add laksa paste. 2 x 375ml cans of coconut flavoured Cook stirring for 2-3 minutes or until fragrant. evaporated milk† Add evaporated milk and bring to the boil. 300g skinless chicken breast fillets, 2. Add chicken, beans and corn, reduce heat and cubed simmer for 3 minutes. Add capsicum and simmer 1 cup trimmed and chopped for a further 3-5 minutes or until chicken is green beans cooked through. 125g baby corn spears, 3. Cook noodles as per packet instructions and place sliced lengthways into serving bowls. 1/2 cup chopped red capsicum 350g hokkein noodles 4. Ladle laksa mixture into each bowl over the 3/4 cup bean sprouts noodles and top with remaining ingredients 2 spring onions, sliced to garnish. Serve immediately. 2 tablespoons mint leaves 2 tablespoons coriander leaves lime wedges, to serve Serves 4 Tip: Evaporated milk is significantly lower in fat than coconut cream or coconut milk. For extra coconut flavour you can also add coconut essence. † Choose mostly reduced fat Your recommended daily serves* QTY Notes: Milk, cheese and yoghurt and/or alternativesˆ Vegetables and legumes/beans Fruit Grain (cereal) foods such as breads, cereals, rice, pasta, polenta, noodles, couscous, oats, quinoa and barley Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/ beans * Recommended by the Australian Dietary Guidelines ˆ Alternatives include soy beverages or beverages made from rice or other cereals which contain at least 100mg of calcium per 100ml. -
CSC Drive-Thru A4 Poster 8 May Revised V5
DRIVE-THRU AT CSC CHECK OUT OUR EXTENDED MENU ON 11 MAY 2020 Dear Members, We are pleased to inform that from Monday, 11 May 2020, we will be extending our menu for takeaways to enhance the dining selections for members and also launching a special promotion to thank members for their support for Man Zhu Café’s Drive-Thru service for the past 1 week. Besides extending the array of scrumptious dishes, members will be delighted to know that we will be offering the all-time favourite Weekend Special – Fish Head Curry and adding a menu on whisky and wine for member’s dining pleasures. Man Zhu Café’s Weekend Special – Fish Head Curry Available on Saturday and Sunday only. Pre-order before Friday, 8pm is required. Special Promotion Be the first 20 Members to place your orders on Monday to Thursday (Lunch or Dinner) and receive a $10 discount with a minimum spending of $30 (Excluding GST). Do not miss out on the extensive menus and call us for your takeaways today. Bon Appétit! Pick Up Venue: CSC Loading Bay Time: 12.00pm to 9.00pm Lunch - order starts at 11.30am and last order at 2.00pm Dinner - order starts at 5.30pm and last order at 8.00pm Tel: 6885 0230 / 9642 2698 Orders accepted via calls only MAN ZHU CAFÉ’S WEEKEND SPECIAL FISH HEAD CURRY $19.90 + While stocks last. Available on Saturday and Sunday only. Pre-order before Friday, 8pm is required. DRIVE-THRU TAKEAWAY FOOD MENU (AVAILABLE DAILY FROM 12.00PM TO 9.00PM) Minimum 30 minutes advance order required • Last collection time at 9.00pm 1 Caesar Salad (Choice of Chicken or Smoked Salmon) -
Green Menu Compressed
BREAKFAST Friday and Saturday from 7 am – 12 pm THE FULL “GREEN” BREAKFAST | 856 cal 82 Two eggs your way, beef pastrami, ground beef sausage, vine cherry tomatoes, sautéed mushrooms, baked beans, homemade hash brown, served with fresh juice and coffee or tea VEGAN BREAKFAST (GF) | 504 cal 72 Scrambled “egg”, roasted vine tomato, sautéed mushrooms, avocado, baked beans, homemade hash browns, served with b)c¡ fresh juice and coffee or tea CLASSIC EGGS BENEDICT | 532 cal 55 Two poached eggs, smoked turkey ham, English muffins, green Hollandaise THE SCOTSMAN | 790 cal 59 Two poached eggs, homemade smoked cured salmon, cottage cheese, vine cherry tomatoes, Bavaroise, arugula, potato scallion hash SMOKY OMELETTE | 890 cal 59 Smoked beef, Gruyere cheese, vine cherry tomatoes, homemade hash brown SHAKSHOUKA | 479 cal 45 Three poached eggs, chunky tomato sauce, and homemade Turkish pide HUEVOS RANCHEROS | 793 cal 65 Tortilla, black beans, Cheddar cheese, roasted cherry tomato, spicy tomato salsa, guacamole, fried eggs ROTI BAKAR PAK MAT | 534 cal 42 Grilled Bengali bread, soft-boiled egg, butter, soy sauce DOSA | 325 cal 30 Masala or plain, sambar, chutney of the day GREEN FRENCH TOAST | 1317 cal 55 Coconut milk, cinnamon powder, brown sugar, fruit compote, mascarpone cheese, maple syrup VANILLA CRÈME BRÛLÉE WAFFLE | 1008 cal 55 Buttermilk waffle, crème brulée, fruit compote, mascarpone cheese OATMEAL PORRIDGE (VG/GF) | 790 cal 55 Plain or cinnamon sugar, apple cinnamon, soymilk FLUFFY BLUEBERRY PANCAKES | 790 cal 55 Blueberry compote, fresh blueberries, “Jerry Smeih” honey All dishes are served with our signature dark sourdough bread, whipped butter and jam All prices are in Qatari Riyals. -
House Specialties Dim Sum Dumplings Noodles and Rice Pancakes
DIM SUM DUMPLINGS HOUSE SPECIALTIES 42 EGG ROLLS 7 57 CHICKEN AND CABBAGE DUMPLINGS 12 Cabbage, Peanut, Pork Wood Ear Mushroom, Spicy Mustard, Sweet Soy, Chili Oil 43 CHICKEN WINGS 12 58 SICHUAN PORK DUMPLINGS 12 PEKING DUCK SERVICE (3 COURSES) 69 Charred Pepper Sauce, Five Spice, Chili Oil Chili Oil, Black Vinegar, Cilantro, Scallions Sliced Breast & Crispy Skin, House Hoisin, Scallion, Pancake, Cucumber Stir-fried Duck with Chow Fun Noodles, Duck Egg, Foie Gras, Cherry Tomatoes 44 SOUR SAUSAGE SALAD 12 59 VEGGIE MOMO 10 Roast Duck & Truffle Bone Broth, Duck Dumplings, Bok Choy Celery, Cashew, Cilantro, Fish Sauce, Crispy Rice, Romaine Mustard Greens, Barley,, Tofu, Curry, Peanut Sauce 45 SMASHED CUCUMBERS 8 60 HUNANESE SHRIMP & PORK WONTONS 12 Chilies, Fried Garlic Chili, XO Sauce, Sesame 70 WALNUT SHRIMP 18 Candied Walnuts, Honey, Condensed Milk 46 SHRIMP TOAST 10 61 SHORT RIB AND FOIE GRAS POTSTICKERS 14 Spicy Mustard, Sesame Seeds Black Vinegar, Chives 71 PRAWN IN SHRIMP SAUCE 27 47 CRAB RANGOON 14 62 CHICKEN AND DILL DUMPLING 12 Gulf Shrimp, Water Chestnut, Wood Ear Mushroom, Snow Pea, Egg Dungeness Crab, Sweet and Sour, Pickled Chilies Wood Ear Mushroom, Dill, Spicy Mustard, Sweet Soy, Chili Oil 72 SEA SCALLOPS 24 48 SALT AND PEPPER SQUID 12 63 CUMIN LAMB DUMPLING 12 Black Bean Sauce, Bok Choy, Trumpet Mushrooms Serrano, Sechuan Spice Black Vinegar, Soy, Chili Oil, Cilantro, Scallion 49 BEET SALAD 9 73 ORANGE CHICKEN 17 Pickled Fresno Chilies, Snap Peas Roasted Beets, Fried Kale, Cashew, Radish, Picked Onion, Walnut, Ginger Dressing