DOCSLIB.ORG

Catpro Book 23-10-15.Cdr

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catpro Book 23-10-15.Cdr C A T P R O By SET MENUS VEGETARIAN VEGETARIAN 1 VEGETARIAN 2 VEGETARIAN 3 ITEMS 11 ITEMS 18 ITEMS 23 2 VEG SALADS 1 VEG SOUP 1 VEG SOUP 2 VEG MAIN COURSE 1 VEG STARTER 2 VEG STARTERS 1 DAL 2 VEG SALADS 3 VEG SALADS 1 STEAMED RICE 3 VEG MAIN COURSE 4 VEG MAIN COURSE 1 INDIAN BREAD 1 DAL 1 DAL 1 DESSERT 1 VEG PULAO / NOODLES 1 VEG PULAO or NOODLES 3 ACCOMPANIMENTS 1 STEAMED RICE 1 STEAMED RICE 2 INDIAN BREADS 3 INDIAN BREADS 2 DESSERTS 3 DESSERTS 4 ACCOMPANIMENTS 4 ACCOMPANIMENTS Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SET MENUS VEGETARIAN VEGETARIAN 4 VEGETARIAN 5 VEGETARIAN 6 ITEMS 32 ITEMS 34 ITEMS 45 1 VEG SOUP 1 VEG SOUP 2 VEG SOUP 3 VEG STARTERS 4 VEG STARTERS 6 VEG STARTERS 5 VEG SALADS 6 VEG SALADS 7 VEG SALADS 5 VEG MAIN COURSE 6 VEG MAIN COURSE 6 VEG MAIN COURSE 2 DAL 2 DAL 2 DAL 1 VEG PULAO or NOODLES 2 VEG PULAO or NOODLES 2 VEG PULAO or NOODLES 1 STEAMED RICE 1 STEAMED RICE 1 STEAMED RICE 5 INDIAN BREADS 6 INDIAN BREADS 8 INDIAN BREADS 4 DESSERTS 5 DESSERTS 5 DESSERTS 5 ACCOMPANIMENTS 5 ACCOMPANIMENTS 6 ACCOMPANIMENTS 2 LIVE COUNTERS 4 LIVE COUNTERS 7 LIVE COUNTERS Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SET MENUS NON VEGETARIAN NON VEGETARIAN 1 NON VEGETARIAN 2 NON VEGETARIAN 3 ITEMS 18 ITEMS 22 ITEMS 33 1 VEG SOUP 1 VEG SOUP 1 VEG SOUP 2 VEG SALADS 1 VEG STARTER 2 VEG STARTERS 1 VEG MAIN COURSE 1 CHICKEN STARTER 2 CHICKEN STARTERS 2 CHICKEN MAIN COURSE (bone) 2 VEG SALADS 3 VEG SALADS 1 FISH MAIN COURSE (curry,dry) 2 VEG MAIN COURSE 1 CHICKEN SALADS 1 DAL 2 CHICKEN MAIN COURSE (bone) 3 VEG MAIN COURSE 1 VEG PULAO or NOODLES 1 FISH MAIN COURSE (curry,dry) 2 CHICKEN MAIN COURSE (bone) 1 STEAMED RICE 1 DAL 1 MUTTON MAIN COURSE (bone) 2 INDIAN BREADS 1 VEG PULAO or NOODLES 1 FISH MAIN COURSE (curry,dry) 2 DESSERTS 1 STEAMED RICE 1 DAL 4 ACCOMPANIMENTS 3 INDIAN BREADS 1 VEG PULAO or NOODLES 2 DESSERTS 1 STEAMED RICE 4 ACCOMPANIMENTS 5 INDIAN BREADS 4 DESSERTS 5 ACCOMPANIMENTS 1 LIVE COUNTER Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SET MENUS NON VEGETARIAN NON VEGETARIAN 4 NON VEGETARIAN 5 BARBEQUE & BEER ITEMS 39 ITEMS 44 ITEMS 38 1 VEG SOUP 1 VEG SOUP 1 VEG SOUP 1 CHICKEN SOUP 1 CHICKEN SOUP 1 CHICKEN SOUP 3 VEG STARTERS 3 VEG STARTERS 5 VEG STARTERS (live) 3 CHICKEN STARTERS 3 CHICKEN STARTERS 3 CHICKEN STARTERS (live) 3 VEG SALADS 3 VEG SALADS 1 PRAWN STARTER (live) 3 CHICKEN SALADS 3 CHICKEN SALADS 1 FISH STARTER (live) 3 VEG MAIN COURSE 3 VEG MAIN COURSE 4 VEG SALADS 2 CHICKEN MAIN COURSE (bone) 2 CHICKEN MAIN COURSE (bone) 2 CHICKEN SALADS 1 MUTTON MAIN COURSE (bone) 1 MUTTON MAIN COURSE (bone) 1 VEG PULAO or NOODLES 2 FISH MAIN COURSE 2 FISH MAIN COURSE 1 CHICKEN PULAO or NOODLES 1 DAL 1 DAL 7 INDIAN BREADS 1 VEG PULAO or NOODLES 1 VEG PULAO or NOODLES 5 DESSERTS 1 STEAMED RICE 1 CHICKEN PULAO or NOODLES 6 ACCOMPANIMENTS 5 INDIAN BREADS 1 STEAMED RICE 4 DESSERTS 7 INDIAN BREADS 5 ACCOMPANIMENTS 5 DESSERTS 2 LIVE COUNTERS 6 ACCOMPANIMENTS 5 LIVE COUNTERS Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SOUPS VEGETARIAN NON VEGETARIAN INDIAN CONTINENTAL INDIAN PAN ASIAN TOMATO SEV SOUP CHEESY CHOWDER CHICKEN THUKPA CHICKEN MANCHOW RASAM CORN CILANTRO MUTTON DHANIYA SHORBA CHICKEN SWEET CORN PALAK CHEESE KA SHORBA MINESTRONE MUTTON PAYA CHICKEN HOT & SOUR BEET ROOT RASAM MULLIGATAWNY CHICKEN DRAGON PALAK SOUP SPINACH GOAN PORTUGUESE CHICKEN TALUMEIN THUKPA CLEAR CHICKEN SAUSAGE CHICKEN WONTON TAMATAR DHANIYA SHORBA CREAM OF CELERY CHICKEN CANJA DE TOM YUM GAI (chicken) CREAM OF MUSHROOM GALINHA TOM YUM KUNG (prawn) GOAN PORTUGUESE CREAM OF TOMATO SPINACH CHICKEN PRAWN TALUMEIN CALDO VERDE CREAM OF SPINACH SEAFOOD WONTON BEAN & MACARONI TOMATO CILANTRO CONTINENTAL CRAB MEAT SOUP CHICKEN CLEAR MIX TALUMEIN PAN ASIAN CREAM OF CHICKEN MUTTON CLEAR LEMON CORIANDER PRAWN CLEAR MANCHOW SWEET CORN HOT & SOUR DRAGON TOM YUM PHAK TALUMEIN WONTON C A T P R O By SALADS VEGETARIAN NON VEGETARIAN INDIAN CONTINENTAL INDIAN GREEN MEXICAN TANDOORI CHICKEN KACHUMBER FRESH GREEK TOMATO ONION GARDEN GREENS WITH CITRUS PAN ASIAN SEGMENT FRESH SPROUTS FRIED NOODLE CHICKEN VEG FRUITY PASTA SLICED GARDEN GREENS LABKI (chicken) WALDORF SPICED ANANAS YATAKHIR (prawns) MELON ROCCA BEETROOT TADKA FRIED NOODLE SEAFOOD CARROT AND RAISIN WITH CARROT TADKA ORANGE DRESSING CUCUMBER TADKA CONTINENTAL COLESLAW DAHI KOSHAMBEER CHICKEN HAWAIIN TOSSED CORN TOMATO CHAT MEXICAN CHICKEN PASTA & PEPPER FATOOUSH POTATO CHAT CHICKEN CAESER HUMMUS WITH PITA TUNA (with, without mayo) BABA GANOUSH PAN ASIAN FISH MAYO LETTUCE BAR (5 dressings) ASIAN COLESLAW MOUTABAL SOM TAM TEING WANG (cucumber) HAWAIIN BEAN SPROUT CAPSICUM MEXICAN PASTA & PEPPER KIM CHI CAESER FRIED NOODLE SOM TAM (raw papaya) C A T P R O By ACCOMPANIMENTS BREADS RAITA PAPADS INDIAN BREADS GOAN BREAD BHURANI URAD CHAPATI DINNER ROLL MIX VEGETABLE MASALA PHULKA PAV ALOO PUNJABI VADA UNDE BOONDI KALI MIRCH LACCHA PARATHA POIE TOMATO DANGAR KERALA PARATHA KAKNA CUCUMBER PLAIN DHAKAI PARATHA SLICED BREAD PINEAPPLE BABY PAPAD NAAN HARLEQUIN MIX FRUIT METHI URAD butter, cheese, garlic, rogni, MULTI GRAIN BREAD kashmiri CARROT AND YOGHURT VADYO 5 SPICE BREAD KULCHA DAHI SANDIGE WHEAT BREAD achari MAKHANA POORI PALAK methi, jeera, rogni ANARDANA (seasonal) ROTI missi, roomali, hari mirch, haldi pyaaz, gud wali STUFFED PARATHA aloo, gobi, muli, achari C A T P R O By STARTERS VEGETARIAN INDIAN PAN ASIAN CONTINENTAL JAMINDHARI ACHARI ALOO SAUCE OF YOUR CHOICE HERBED EGGPLANT BAKE IDLI FRY (chilly, schezwan, manchurian, chilly, hot garlic, hot black, hunan, ONION RINGS oyster) manchurian, oyster, schezuan, FRIES (smilies, french, wedges) TIKKI sweet & sour, xo , black bean CHEESE BALLS aloo, beetroot, chowki, cheese, corn, gobi, mushroom, paneer, potato, kalimiri, aloo kismis, pyaaz vegetable Plain, Onion POTLI SPRING ROLL MIX VEGETABLE CROQUETTE paneer, subzi, mutter DRAGON ROLL CANAPES TANDOORI PEPPER FRY PANEER SHASHLIK baby corn, gobi, mushroom, paneer, baby corn, mushroom, paneer CHEESE CHILLI TOAST vegetable THREE PEPPER NUGGETS KEBAB baby corn, mushroom, paneer cheese, chilli, peanut, peas, potato achari, ajawani, banjara, chakori, PAD GAENG PRIK VEGETABLE TEMPURA haryali, malai, pahadi, seekh, shahi, vegetable shami, sholay BRUSCHETTA paneer POPEIYTHAUD (spring roll) vegetable, cheese, tomato GOBI KOLIWADA POPEIYSOD (rice roll) AMRITSARI MOMOS (steamed, fried) PAKODA THAI BASIL gobi, corn, paneer ,potato, onion, vegetable, babycorn, paneer vegetable GOAN PORTUGUESE CAFREAL POTATO WEDGES MUSHROOM RAWA FRY CAULIFLOWER DANGAR VEG STUFFED PAPAD C A T P R O By STARTERS NON VEGETARIAN INDIAN PAN ASIAN KEBAB CHICKEN CROQUETTE SAUCE OF YOUR CHOICE: achari, ajawani, banjara, chakori, CHICKEN RISSOIS chilly, hot garlic, hot black, hunan, haryali, jafari boti, malai, mastana , CHICKEN DRY FRY manchurian, oyster, schezuan, pahadi, seekh, shahi, shami, sholay sweet & sour, xo , blackbean CHICKEN GREEN MASALA chicken, mutton, fish chicken, mutton, fish GOAN CHILLY CHICKEN CHICKEN TANDOORI CHICKEN SPRING ROLL GOAN SOYA CHILLI CHICKEN CHICKEN POTLI CHICKEN DRAGON ROLL MUTTON DRY FRY CHICKEN PAKODA CHICKEN PEPPER FRY MUTTON GREEN MASALA CHICKEN SUKHA CHICKEN THREE PEPPER MUTTON CUTLET CHICKEN KANJOONOR CHICKEN PHAD PRIK GAENG PHED PRAWN CAFREAL ,MUTTON PAKODA CHICKEN POPEIYTHAUD (spring roll) PRAWN RAWA FRY MUTTON SUKHA CHICKEN POPEIYSOD (rice roll) PRAWN STUFFED PAPAD MUTTON KANJOONOR CHICKEN THADUMAN (fritters) PRAWN RECHEADO PRAWN IN BANANA LEAF CHICKEN MOMOS (steamed, fried) PRAWN GREEN MASALA PRAWN AMRITSARI CHICKEN THAI BASIL PRAWN CUTLET PRAWN KOLIWADA CHICKEN THAI CORIANDER PRAWN RISSOIS FISH AMRITSARI CHICKEN ORIENTAL POT ROAST FISH RAWA FRY FISH KOLIWADA MUTTON PEPPER FRY FISH RECHEADO FISH TANDOORI MUTTON THREE PEPPER FISH CUTLETS MUTTON ORIENTAL POT ROAST FISH CROQUETTE GOAN PORTUGUESE PRAWN PEPPER FRY FISH ON TOAST CHICKEN CAFREAL PRAWN THREE PEPPER FISH GREEN MASALA CHICKEN RAWA FRY PRAWN PAD GAENG PRIK DANGAR CHICKEN STUFFED PAPAD PRAWN POPEIYTHAUD (spring roll) prawns, tisryo, bangdo CHICKEN CUTLET C A T P R O By STARTERS NON VEGETARIAN CONTINENTAL PRAWN POPEIYSOD (rice roll) CHICKEN WINGS SQUID BATTER FRIED PRAWN THAUDMAN (fritters) barbeque, buffalo, spiced SQUID BUTTER GARLIC PRAWN MOMOS (steamed, fried) SPICED CHICKEN SAUSAGES SEAFOOD BRUSCHETTA PRAWN THAI BASIL CHICKEN ROAST PRAWN GOLDEN FRY CHICKEN CROQUETTE PRAWN THAI CORIANDER CHICKEN CANAPES FISH PHAD PRIK GAENG PHED CHICKEN SHASHLIK FISH POPEIYTHAUD (spring roll) CHICKEN TOAST FISH POPEIYSOD (rice roll) CHICKEN NUGGET FISH THAUDMAN (fritters) CHICKEN TEMPURA FISH THAI BASIL CHICKEN BATTER FRIED FISH GOLDEN FRY CHICKEN BRUSCHETTA FISH THAI CORIANDER MUTTON BRUSCHETTA SEAFOOD SPRING ROLL PRAWN CANAPES PRAWN SHASHLIK PRAWN TEMPURA PRAWN BATTER FRIED PRAWN BUTTER GARLIC FISH CROQUETTE FISH CANAPES FISH SHASHLIK FISH BATTER FRIED FISH FINGERS FISH BUTTER GARLIC C A T P R O By MAINS VEGETARIAN INDIAN SABZI PANCHAMEL VEGETABLE CHINGARI PANEER KARACHI HANDI ALOO BHINDI HARA PYAAZ VEGETABLE SAAGWALA PANEER HYDERABADI MUTTER AUR DINGRI KA SAAG VEGETABLE METHI MASALA PANEER HARA MASALA DUM ALOO PUNJABI VEGETABLE ROGAN JOSH PANEER MAKHNI KHUMB HAARI MOTI VEGETABLE WARADI PANEER MUTTER MASALA CORN & CAPSICUM MASALA VEGETABLE KOLHAPURII PANEER TIKKA MASALA BHINDI MASALEDAR VEGETABLE MASALA PANEER KASURI BUTTER ALOO MUTTER VEGETABLE MUGHLAI PANEER LAHORI ALOO GOBI UDAYPURI VEGETABLE ACHARI PANEER MUMTAZ DAHI PAKODA VEGETABLE MUMTAZ PANEER HANDI BUTTA PALAK METHI VEGETABLE PALAK PANEER KADAI PINDI CHOLEY VEGETABLE ADRAKI PANEER CHINGARI
Load more

Recommended publications
  • 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.
    [Show full text]
  • Juadah Kampung Menu
    JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments
    [Show full text]
  • 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
    [Show full text]
  • DINNER-MENU-JAN-2012.Pdf
    www.thaitopaz-sat.com THAI topaz “Healthy, Authentic Fine Thai Cuisine” APPETIZERS THAI TOPAZ CHICKEN SATAY (6 SKEWERS) 5.95 TRADITIONAL, GRILLED, MARINADED CHICKEN SKEWERS SERVED WITH HOMEMADE PEANUT SAUCE AND THAI CUCUMBER SALAD STEAMED POTSTICKERS (5 PCS) (VEGGIE & PORK) 4.50 SUMMER ROLL FRESH VEGETABLES AND VERMICELLI NOODLES WRAPPED IN THIN, SOFT RICE PAPER SERVED WITH LIGHT, HOMEMADE PEANUT SAUCE - VEGGIE (5 PCS) 4.15 - SHRIMP (5 PCS) 4.95 FRIED SPRING ROLL SEASONED VEGETABLES, CLEAR NOODLES AND BLACK MUSHROOMS WRAPPED AND FRIED TO GOLDEN PERFECTION - VEGGIE (5 PCS) 4.15 - CHICKEN (5 PCS) 4.50 TOPAZ CRAB SUPREME (5 PCS) (FRIED CRAB RANGOON) 4.50 TOPAZ PLATTERS 8.50 TRY ALL OF OUR CUSTOMER-FAVORITE APPETIZERS IN ONE PLATE - CRAB SUPREME (5 PCS), VEGGIE SPRING ROLLS (3 PCS) AND VEGGIE SUMMER ROLLS (3 PCS) SHRIMP PARCEL (5 PCS) 4.95 ANOTHER CUSTOMER FAVORITE!! GOLDEN BROWN, THINLY WRAPPED SEASONED SHRIMPS SERVED WITH HOMEMADE, SWEET AND SOUR SAUCE MIANG KAI (CHICKEN LETTUCE WRAPS) 6.95 MINCED CHICKEN BREAST COOKED IN OUR SPECIAL, TASTY SAUCE SERVED WITH LETTUCE LEAVES, GINGER, PEANUTS AND FRESH LIME *** SPICY SCALE: 1 thru 5 PLUS*** Add Extra Meat or Shrimp (6) for $2.50, Vegetables $1.50 SOUPS TOM YUM (SMALL) (FIRE HOT POT) SPICY CLEAR SOUP WITH LEMONGRASS, TOMATOES , LIME LEAVES, LIME JUICE, MUSHROOMS AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 TOM KHA LIGHT COCONUT MILK SOUP WITH LEMONGRASS, GALANGAL, LIME LEAVES, MUSHROOMS, LIME JUICE AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 EGG DROP SOUP 2.50 A THAI TOPAZ STYLE SOUP WITH VEGETABLES, BLACK MUSHROOM STRIPS, THICKENED WITH EGG DROP, TOPPED WITH AROMATIC FRIED GARLIC, CILANTRO AND PEPPER VEGETABLE SOUP 2.50 CARROTS, ONIONS, CABBAGE AND CELERY IN A CLEAR BROTH SALADS THAI SALAD 4.25 FRESH GARDEN SALAD, CUCUMBERS, TOMATOES AND THAI HERBS SERVED WITH OUR LIGHT, HOMEMADE, PEANUT DRESSING AND A SPLASH OF LIME JUICE - CHICKEN 5.25 - SHRIMP 6.25 YUMS YUMS ARE VERY POPULAR THAI SALADS W/ ALL THE CLASSIC FLAVORS OF THAI CUISINE: SWEET, SPICY, SOUR AND SALTY.
    [Show full text]
  • A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
    A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies
    [Show full text]
  • Green Curry Paste
    GREEN THAI CURRY PASTE INGREDIENTS Makes 1 ½ cups • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon white pepper corns • 9 cloves garlic (pressed or finely chopped) • One 8cm piece galangal or ginger • 2 Shallots or one red onion • 2 cup of fresh coriander root (and leaves if you wish) • 4 tablespoon shrimp paste • Juice and zest of 2 medium limes • 6 green chilies- seeded, one or 2 red chilies • 1 stick lemongrass (minced or finely chopped) • ½ cup Vietnamese mint, 2 kaffir lime leaves • 1 ½ teaspoon grated palm sugar/ brown sugar www.tasteofthetopend.com City of Darwin GREEN THAI CURRY PASTE WHAT TO DO • Toast the coriander and cumin seeds in a dry frying pan for a few minutes until fragrant. • Grind these spices with the peppercorns in a large mortar and pestle • Chop the chilies (without seeds), lemon grass, coriander roots, Vietnamese mint (without stems) and kaffir lime leaves and dice the shallots. • Grate the garlic and ginger or galangal and zest the limes • Add in these ingredients in batches and crush in the mortar and pestle until smooth with the shrimp paste and palm grated palm sugar • Now squeeze in the lime juice • This smooth paste can be used in all Green curry recipes- Nearly all of these ingredients can be grown all year in the Darwin region and makes an amazing base to Thai style curries. The paste can be kept in the fridge for a couple of weeks or frozen. If you don’t have a mortar and pestle, you can use a hand whizzer or blender.
    [Show full text]
  • Healthy Food Traditions of Asia: Exploratory Case Studies From
    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
    [Show full text]
  • Shimla Spice
    Shimla Spice Madras *** Dansak ** BURNLEY BRANCH A sweet and sour Persian dish cooked Newly Refurbished Balti Dishes A fairly hot dish, cooked with with lentils and pineapple. 45 CHURCH STREET BURNLEY , BB11 2DW These dishes are cooked with fresh garlic, green chillies & spices. Chicken Dansak............£6.75 TEL: 01282 426786 tomatoes, green chillies and garnished with Chicken Madras............£6.75 Chicken Tikka Dansak.......£8.25 coriander. Served in a Balti. Chicken Tikka Madras.......£8.25 Meat Dansak ..............£6.95 Shimla Special Balti Chicken ** £7.95 Keema Dansak.............£6.95 Succulent diced breast Chicken specially Meat Madras ..............£6.95 Shimla Spice Prawn Dansak .............£7.75 cooked with special aromatic herbs and spices, Keema Madras.............£6.95 King Prawn Dansak ........£10.95 fresh garlic, ginger, tomatoes and sprinkled Prawn Madras .............£7.75 Restaurant & Takeaway with coriander. Served in a balti. Vegetable Dansak V ........£6.75 King Prawn Madras ........£10.95 Balti Chicken ** ...................... £6.75 Mixed Dansak .............£8.95 Private Car Park Vegetable Madras V ........£6.75 Balti Meat ** ............................ £6.95 Chicken, meat, prawns, mushrooms Mixed Madras .............£8.95 and king prawns. Balti Prawn ** .......................... £7.75 Awards Chicken, meat, prawns, mushrooms Fish Dansak ...............£8.50 Balti King Prawn ** ................ £10.95 and king prawns. Balti Fish ** .............................. £8.50 Fish Madras ...............£8.50 Balti Keema ** ......................... £6.95 Biryani ** Balti Chicken Tikka ** ............. £8.25 Best Indian Restaurant Diced boneless chicken marinated with spices, These dishes are specially cooked with Sundries basmati rice and vegetables. Served with cooked on charcoal and then in a balti with Vindaloo **** a vegetable curry. The additions of SHIPLEY BRANCH fresh garlic, ginger, tomatoes, green chillies Nan......................£2.50 in England 2016 A very hot dish cooked with green chillies, sultanas, almonds 50p extra.
    [Show full text]
  • EQ Raya E-Brochure FA
    CITARASA NIPAH 13 APRIL - 12 MAY 2021 citarasa nipah Explore the rich and diverse flavours of authentic Southeast Asian classics at Nipah from 7PM – 10.30PM daily. Indulge in an extravagant spread of dishes such as Rendang Daging, Assam Pedas Ikan Tenggiri and Ikan Siakap 3 Rasa. Reservations are recommended. BUFFET DINNER 13 April – 12 May 2021 RM188 per adult 50% off for children ages 6 - 12 SELERA SERANTAU EXCLUSIVE BUFFET DINNER 13 April – 12 May 2021 Minimum of 50 persons RM208 per adult EARLY BIRD BUFFET VOUCHERS Purchase vouchers for the Citarasa Nipah buffet from now until 13 April 2021 at incredible prices. Limited vouchers are available and reservations are required. RM148 PER PERSON From now until 13 April 2021 Redeem from 13 – 18 April 2021 and 10 – 12 May 2021 RM168 PER PERSON From now until 13 April 2021 Redeem from 13 April – 12 May 2021 signature tiffin carrier sets Available from 13 April - 12 May 2021 3-TIER FAMILY SET 3-TIER INDIVIDUAL SET FOR 5 PERSONS RM128 RM508 .................................................. .................................................. SET A SET A Nasi Minyak Steamed Fragrant Jasmine Rice Rendang Ayam Minang Sambal Tumis Udang Galah Acar Buah Gulai Lemak Cili Padi Daging Salai Walnut Dates Cake Ayam Kari Kapitan Imported Premium Dates Pecal Jawa Acar Rampai SET B Serawa Nangka Briyani Gam Kambing Imported Premium Dates Acar Rampai Serawa Durian SET B Imported Premium Dates Briyani Gam Johor Ayam Briyani SET C Sayur Jelatah Steamed Fragrant Jasmine Rice Acar Rampai Daging Salai Masak Lemak Cili Padi Serawa Durian Acar Rampai Imported Pulut Hitam and Longan Premium Dates Imported Premium Dates hari raya tiffin carrier sets Available from 11 May - 12 June 2021 3-TIER INDIVIDUAL SET AT RM128 SET LEMANG NIPAH Lemang and Ketupat, Kuah Kacang, Choice of Rendang Daging or Rendang Ayam ..........................................................................................................................
    [Show full text]
  • A Review of the Malaysia's Heritage Delicacy Alongside with The
    Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
    [Show full text]
  • Breakfast Goan Specialties Comfort Food Taj
    BREAKFAST COMFORT FOOD GOAN SPECIALTIES (11.30 TO 23.30) BREAKFAST BREADS (CHOICE OF ANY THREE) MOONG DAL KHICHDI lentil and rice simmered together and tempered croissants, brioche, danish pastry, doughnuts, assorted muffins, BHINDI SOL with mild spices and vegetables whole-wheat rolls, multigrain bread, white bread, okra flavored with green chilli, fresh grated coconut served with butter and preserves 400 and kokum (sour berry) 400 775 PAV BHAJI TAWA PARATHAS vegetables cooked with potato and Indian spices BABY POTATO CORIANDER unleavened, stuffed indian flat bread made from whole-wheat 500 young potato tempered with cashewnut, yogurt and spices flour cooked on an iron griddle with choice of - aloo (potato), 775 paneer (cottage cheese) or gobi (cauliflower) YELLOW DAL TADKA 475 tempered moong dal TARKARICHI HOOMAN 500 mélange of vegetables in a mild spiced coconut gravy PURI BHAJI 775 a mildly spiced potato gravy, TANDOORI PANEER TIKKA served with fried puffed indian bread made of whole wheat chunks of cottage cheese with onion, tomato CASHEW MUSHROOM PEAS XACUTI 475 and capsicum cubes prepared in a clay oven whole cashewnut and peas cooked 675 with grounded roasted spices to its perfection DOSA 775 south indian fermented pancakes, served thin and crisp with RAJMA CHAWAL or without potato filling, served with sambar and chutney red kidney beans tempered with indian spices and CHICKEN XACUTI 475 served with steamed rice chicken cooked with ground roasted spices 750 and coconut to perfection IDLI 875 south indian , savoury, steamed rice
    [Show full text]
  • L'oriental Dinner Menu
    L’ORIENTAL DINNER MENU SUSHI NORIMAKI (Rolls 8pcs) $9.75 or TEMAKI (Cone 1 pc) $9.75 CALIFORNIA Crab, Avocado, Cucumber BAHAMA Shrimp Tempura BERMUDIAN Spicy Tuna, Scallion SPIDER Soft-shell Crab Tempura ALASKA Salmon HAWAII Smoked Eel, Cucumber AMERICAN DREAM Yellowtail, Scallion BANGKOK Spicy Salmon, Scallion L’ORIENTAL SIGNATURE SUSHI ROLLS Master Chef Bart’s creations CRAZY ROLL $16.50 mango, cucumber, crabmeat, tobiko, special sauce inside KUMA KUMA $16.75 chopped combination of golden-fried tuna, salmon & snapper with chef’s special sauce SPICY CRUNCHY ROLL $19.75 spicy hamachi, cucumber & avocado topped with spicy tuna, crunchy flakes, tobiko & spicy chili sauces CHEF ROLL $19.75 shrimp tempura, spicy salmon & cucumber wrapped in soy paper, topped with spicy crab, wasabi mayo & eel sauce SURF & TURF $19.75 spicy tuna, shrimp tempura, seaweed salad, topped with beef tenderloin, avocado, spicy mayo & sesame seeds RAINBOW ROLL $20.75 fresh salmon belly & cream cheese maki topped with fresh tuna, salmon & yellowtail TORCH SALMON $20.75 filled with crab salad, shrimp tempura & avocado topped with fresh salmon & chef sauce ECLIPSE ROLL (riceless) $21.75 deep-fried roll with seaweed salad, crab meat & shrimp tempura, topped with masago, scallion & special sauce SAHIMI ROLL $20.75 salmon, tuna, yellow tail and crab salad, wrapped in cucumber skin, topped with spicy sauce OCEANA ROLL $20.75 soft-shell crab, seaweed salad, topped with crab-stick tempura and spicy crunchy tuna NIGIRI SASHIMI (2pcs) (3pcs) Mackerel (saba) $8.50 $9.75 APPETIZERS
    [Show full text]