Phở Bò Beef Noodle Soup Cơm Dĩa Rice on Plate Heo Pork Entrees 1

Total Page:16

File Type:pdf, Size:1020Kb

Phở Bò Beef Noodle Soup Cơm Dĩa Rice on Plate Heo Pork Entrees 1 Món Khai Vị Appetizers Phở Bò Beef Noodle Soup Cơm Dĩa Rice on Plate Heo Pork Entrees 1. Soup Hoành Thánh ..................................................$4.25 Our Famous Vietnamese Noodle Soup. Choice of rice noodle 42. Cơm Sườn Hoặc Thịt Heo N ướng .......................$10.95 Served with steamed white rice. Wonton Soup. Shrimp, pork dumplings, lettuce, onion and “Phở” or yellow noodle “Mì” and your selected finest meat in an Steamed rice plate. A choice of grilled pork chops, scallions in chicken broth. aromatic beef broth with scallions, onion, and cilantro. Soups are sliced pork, chicken, or beef sirloin with tomato, 58. Heo Xào Rau Cải ................................................ $11.95 2. Chả Giò (2 pcs)............................................$4.25 served with a plate of bean sprouts, fresh basil, slice lime, jalapeno. cucumber, and lettuce. Served with “Clear Sauce” Sliced pork sautéed with vegetable medley. Additional items $2.00 Crispy Spring Rolls. A savory mixture of ground 43. Cơm Sườn Bì Chả ..................................................$10.95 59. Heo Xào Cải Rổ hoặc Broccoli .......................... $11.95 pork, taro, carrots, onion, rice vermicelli, and 18. Xe Lửa .....................................................................$10.95 Traditional steamed rice plate with grilled pork chops, Sliced Pork sautéed with Chinese or locally mushroom wrapped in spring roll and fried golden Julienne pork skin and steamed ground pork cake, brown. Extra Large Beef Noodle Soup with sliced steak, well grown broccoli. done brisket, flank, tendon & tripe. tomato, cucumber and lettuce. Served with “Clear Sauce” 3. Gỏi Cuốn (2 pcs.)......................................$4.25 Fresh Summer Rolls. Shredded Lettuce, mints and rice 19. Đặc Biệt .............................................(S) $8.95 (L) $9.95 44. Cơm Chiên ................................................................$8.95 vermicelli combined with a choice of pork, shrimp Beef Noodle Soup with sliced steak, well done Fried rice with egg and a choice of Bò Beef Entrees or a traditional combination of slice chicken and shrimp, brisket, flank, tendon & tripe. shrimp, chicken, beef, or pork. Served with steamed white rice. then wrapped into softened rice paper. 20. Tái ......................................................(S) $8.95 (L) $9.95 45. Cơm Chiên Horn’s ...................................................$9.95 61. Bò Xào Cải Rổ hoặc Broccoli ............................$12.95 4. Thịt Lụi (2 pcs.) ..........................................................$4.95 Beef Noodle Soup with sliced steak. Vietnamese fried rice with egg and combination of Flank steak sautéed with Chinese broccoli or locally Beef or Chicken Teriyaki. 21. Tái Nạm ............................................(S) $8.95 (L) $9.95 shrimp, chicken, and Vietnamese sausage. grown broccoli. Beef Noodle Soup with sliced steak and flank. 5. e Chim Cút Rôti ....................................................$9.95 46. Cơm Chiên Cá Mặn .................................................$9.95 62. e Bò Xào Sả Ớt.......................................................$12.95 Roasted Quail 22. Tái Gân .............................................(S) $8.95 (L) $9.95 Salted fish fried rice with eggs and mixed vegetables. Flank steak and vegetable medley sautéed in lemon 6. B.B.Q Spare Ribs (4 pcs.) ..........................................$5.95 Beef Noodle Soup with a sliced steak and tendon. 47. Cơm Chiên Thái Lan ...............................................$9.95 grass sauce, sprinkled with roasted peanuts. 7. Chạo Tôm (2 pcs.) ......................................................$8.95 23. Tái Sách ............................................(S) $8.95 (L) $9.95 Thai Fried Rice. Jasmine rice with pineapples, raisins, 63. Bò Xào Cà Ry .....................................................$12.95 Beef Noodle Soup with sliced steak and tripe. e Shrimp Paste on Sugarcane. A traditional Vietnamese delicacy cucumber, tomato, and scallions, with a choice of Flank steak and vegetable medley sautéed in curry sauce, of lightly seasoned ground shrimp molded around a piece of 24. Bò Viên ..............................................(S) $8.95 (L) $9.95 shrimp, chicken, beef, or pork sprinkled with roasted peanuts. peeled fresh sugarcane, then cooked. Beef Noodle Soup with seasoned meatballs. 64. Bò Xào Rau Cải ..................................................$12.95 8. Bánh Xèo............................................$8.95 25. Phở Hoặc Mì Gà ....... (S) $8.95 (L) $9.95 (XL) $10.95 Mì Hoặc Hửu Tiếu Xào Stir Fried Noodle sautéed with vegetable medley. Vietnamese Crepe. A traditional mixture of Noodle Soup with shredded chicken. Seafood or Shrimp Add $1.00 Flank steak shrimp and pork, bean sprouts and a delicate 26. Mì Hải Sản Hoặc Hủ Tiếu Tôm Cua ...................$10.95 Additional items $2.50 65. Bò Lúc Lắc ..........................................................$14.95 Vietnamese Style Steak. Filet mignon beef cut into cubes size, sauce folded into a rice powder pancake. Seafood Noodle Soup. Combined with Shrimp, imitation 48. Mì Xào. ....................................................................$10.95 9. Cánh Gà Chiên (6 pcs.)...........................$4.95 crab meat, squid, and balled up fish. Crispy Noodle with vegetable medley. Choice of sliced chicken, s a u t é e d w i t h f r e s h t o m a t o , o n i o n , r e d & g r e e n p e p p e r s , pineapple, and Chef’s Sauce. Chicken Wings. 27. Hủ Tiếu Nam Vang ................................................$10.95 beef tenderloin or pork (Lo mein noodles are available) 10. Gà Lăn Bột (6 pcs.) .....................................................$4.95 Phnompenh’s style noodle soup. Clear noodle with combination 49. Hửu Tiếu Xào .........................................................$10.95 67. e Sizzling Beef in Hot Plate ..................................$14.95 Chicken Fingers. of seafood, quail eggs, and sliced pork. Flat Rice Noodles with vegetable medley. Choice of sliced . Sliced flank steak stir fried with onions, mushrooms and scallions in black pepper sauce. 11. Crab Rangoon (8 pcs.) ...............................................$6.25 28a. e Bún Bò Huế .......................................................$10.95 chicken, beef tenderloin or pork. Fried Wonton. Beef stew “Huế Style” Spicy lemon grass beef noodle soup and shrimp. 50. Phở Xào Pad thái ...................................................$10.95 12. Bánh Bột Chiên Hành (8 pcs.) ...................................$4.95 Pad Thai. Stir fried rice noodles with a choice of sliced Đồ Biển Seafood Entrees Scallions Pancake. Fried sweet flour with scallions. Bánh Hỏi Steamed Vermicelli chicken, beef tenderloin, or pork with bean sprouts, scallions, Served with steamed white rice. 13. Bánh Oai Vạc Chiên Hoặc Hấp (6 pcs.) ...................$4.95 A Traditional Vietnamese Dish with fresh mints, green leaf lettuce, and roasted peanuts. 68. Cá Striped Bass Chiên Hoặc Hấp .......... SEASONAL Saigon Ravioli Fried or Steamed. Homemade dumplings filled roasted peanuts, scallions and steamed vermicelli rolled by hand at 51. Mì Cà Tăng .............................................................$10.95 Whole fresh striped bass fried or steamed with ginger, ........... with a mixture of chicken, pork, and vegetable. Served with your table in softened ricepaper. Create your own rolls and season to Cambodian Style flat rice noodle with egg, onion and chinese scallions and Chef’s special sauce. ginger dipping sauce. taste, served with a side of clear sauce. broccoli with a choice of sliced chicken, beef tenderloin or pork. 69. Cá Flounder Chiên Hoặc Hấp ................ SEASONAL 14. Đậu Hủ Chiên (8 pcs.) ................................................$4.95 29. Bánh Hỏi Tôm Nướng ...........................................$11.95 Whole fresh flounder fried or steamed with ginger, scallions . Fried Triangle Tofu. Steamed vermicelli with grilled shrimp. Gà Chicken Entrees and our Chef’s special sauce. 30. Bánh Hỏi Thịt Nướng ............................................$11.95 70. Cá Salmon Hoặc Cá Bông Lau Hấp .................$14.95 Steamed vermicelli with a choice of grilled sliced pork, Served with steamed white rice. Filet of Salmon or Catfish Steamed with ginger, scallions, Cháo Rice Soup beef sirloin or chicken. 52. Gà Xào Cải Rổ ................................................... $11.95 and Chef’s special sauce. 15. Cháo ................................................(S) $7.95 (L) $8.95 31. Bánh Hỏi Chạo Tôm ..............................................$12.95 Sliced chicken breast sautéed with Chinese broccoli or 71. Scallops Xào Rau Cải .........................................$14.95 Rice Chowder. Prepared concrete style with ginger, scallions, Steamed vermicelli with shrimp paste on a stem of sugarcane. vegetable medley . Scallops sautéed with vegetable medley. cilantro, and black pepper. Your choice of chicken, beef, or pork. (Shrimp or scallops add 1.00) 53. e Gà Xào Cà Ry .................................................... $11.95 72. Đồ Bi ển Xào Th ập Cẩm. ..................................$14.95 Bún Vermicelli Sliced chicken breast and vegetable medley sautéed Seafood sautéed with vegetable medley. Vermicelli Dish with shredded lettuce, mints, bean sprouts, and Gỏi Vietnamese Salad in curry sauce, sprinkled with roasted peanuts. 73. Mực Rang Muối ..................................................$12.95 roasted peanuts. Served with homemade clear sauce on the side. e 16. Gỏi
Recommended publications
  • Mexican Tripe Soup — Menudo (Pancita)
    ©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
    [Show full text]
  • & Spring Rolls Egg Rolls Sides &Add-Ons Pho Brunch
    EGG ROLLS BRUNCH PHO SIDES &ADD-ONS & -served all day- (24 HR SLOW COOKED BEEF NOODLE SOUP) SPRING ROLLS Served with basil, bean sprout, yellow LEMONGRASS GRILLED BONE MARROW 10 (SERVED W/ BUTTERED PATE BAGUETTE) IMPERIAL FRIED EGG ROLLS (4) 5.50 STEAK & EGGS 17 L.E.'S SMOKED PORK BELLY BUN 5 onion, scallion, cilantro, jalapeño and lime Filet mignon (8oz), two sunny side up fried Oak smoked berkshire pork belly, lemongrass, Combination of crab, shrimp and pork BONE MARROW BOWL (WITH PHO BROTH) 5 served with lettuce, pickled daikon & carrot eggs and bone marrow buttered paté pickled daikon & carrot, yellow onion, scallion and baguette cilantro topped with sunny side up fried quail egg CREATE YOUR OWN 10 with spicy garlic fish sauce VIETNAMESE STYLE GRILLED CORN 4.50 CHICKEN & WAFFLE 11 GRILLED CHEESE PHO DIP 12 FILET MIGNON FATTY BRISKET (WITH SCALLION BUTTER) BUDDHA FRIED EGG ROLLS (4) 5.50 (FRI, SAT, SUN ONLY) Brisket, duck paté, truffle aioli, hoisin sauce, Combination of taro and tofu Pandan coconut milk Belgium waffle mozzarella cheese, basil, bean sprout, yellow LEAN BRISKET BEEF MEATBALL PHO BROTH (L/S) 6/4 served with lettuce, pickled daikon & carrot and fish sauce marinated fried chicken onion, scallion and cilantro served with a side of with spicy garlic fish sauce served with green tea syrup 24 hr simmered pho broth BEEF TENDON BEEF TRIPE BUTTERED PATÉ BAGUETTE 3.25 TOFU COMBINATION VERMICELLI NOODLE 3 PINEAPPLE SHRIMP SPRING ROLLS (2) 6.75 HAM & EGG CROISSANT 9.50 BONE-IN SHORT RIB CROISSANT 20 Shrimp, pineapple, basil, vermicelli, lettuce, Vietnamese ham, two sunny side up fried eggs, Bone-in beef short rib in sweet ginger Thai chili sauce, .
    [Show full text]
  • Footscrayfood Guide Lauren Wambach Picks from the Footscray Food Blogger Getting to Footscray
    Australia. cuisine. each end of Vietnam on offer. offer. on Vietnam of end each occasional wayward seal. wayward occasional quality and freshness. and quality or spiced potato (right). potato spiced or Maribyrnong River attracts birdlife and even the the even and birdlife attracts River Maribyrnong authentic cuisines you will find in in find will you cuisines authentic to introduce you to this unique unique this to you introduce to pho, and traditional dishes from from dishes traditional and pho, Footscray food scene a consistently high standard in in standard high consistently a scene food Footscray brown lentil, chickpea, carrot carrot chickpea, lentil, brown an important inner city conservation park. The The park. conservation city inner important an produce centre, Little Saigon Market, giving the the giving Market, Saigon Little centre, produce silverbeet, cabbage, red lentil, lentil, red cabbage, silverbeet, and Newells Paddock Wetland Reserve is considered considered is Reserve Wetland Paddock Newells and offers up some of the most most the of some up offers of restaurants in the country ready ready country the in restaurants of style food, iced coffee, pork rolls, rolls, pork coffee, iced food, style wholesale fish market or specialty Vietnamese Vietnamese specialty or market fish wholesale a sampling of stews with with stews of sampling a Park is one of the largest Edwardian parks in Australia Australia in parks Edwardian largest the of one is Park sourced direct from the local Footscray Market, Market, Footscray local the from direct sourced Vegetarian combination: combination: Vegetarian from the homeland, Footscray Footscray homeland, the from hosting the highest concentration concentration highest the hosting street from everything There is natural beauty too.
    [Show full text]
  • (773) 847-9755 We Deliver! Catering for All Occasions
    om nt.c ura esta DIN nter E IN • acalie CARRY OUT • www.tierr Catering For All Occasions (773) 847-9755 4070 S. Archer Ave. • Chicago, IL 60632 @TierraCalienteRestaurant @tierracalchi @tierracalientechi email: [email protected] We Deliver! DESAYUNOS / BREAKFAST ALL BREAKFAST SERVED WITH RICE, BEANS, POTATOES AND HANDMADE TORTILLAS. HUEVOS DIVORCIADOS ................................................................................ $ 6.95 Two sunny side eggs, one served in green sauce, other in red sauce. 2 HUEVOS ........................................................................................................ $ 7.95 Two eggs served sunny side up or scrambled with a side of bacon or jerky. HUEVOS RANCHEROS.................................................................................... $ 7.95 Two over easy eggs over fried tortillas topped with our house ranchero Sauce. HUEVOS ALA MEXICANA ............................................................................. $ 7.95 Scrambled eggs with grill onion, tomato and jalapenos. HUEVOS REVUELTOS .................................................................................... $ 7.95 Two scrambled eggs with choice of chorizo, ham, hot dog sausage or bacon. H uevo OMELET VEGETARIANO ............................................................................... $ 7.95 s Rancheros Mushrooms, spinach, bell pepper, onions and tomato (salsa ranchera optional). ASADA Y HUEVOS ......................................................................................... $10.95
    [Show full text]
  • Hi on 55 Menus.Cdr
    55 High Street, West on Fremantle WA Menus Ph: 9336 2604 M O R N I N G 7am to 10:30am sleep is a time machine to breakfast! 2 EGGS ON TOAST-poached, fried or scrambled 9.5 TOASTED BACON & EGG SANDWICH 8.5 B.E.L.T SANDWICH-bacon, egg, lettuce. tomato 9.5 THICK CUT FRUIT TOAST-served with butter 6.5 2 SLICES OF TOAST-served with butter, jam or honey or vegemite 5.5 MARINATED MUSHROOMS, FETA & TOAST 11.5 BAKED BEANS ON TOAST 7.0 KIDS BREAKFAST-1 slice bacon, hash brown, beans, toast 8.5 TOASTED MUESLI-served with fruit, yogurt & milk 8.5 BIG BREAKIE-eggs, bacon, hashbrown, tomato, mushrooms, toast 19.5 make it that little bit extra? BACON 3.5 BAKED BEANS 4.0 EXTRA EGG 3.0 SMOKED SALMON 4.5 GRILLED TOMATO 3.0 BABY SPINACH 2.0 FRESH AVOCADO 3.0 GLUTEN FREE TOAST 2.0 HASH BROWN 2.0 N O O N 10:30am to 2:30pm happiness is a good lunch! PHO BO–noodle soup with beef & rice stick noodles 14.5 PHO GA–noodle soup with chicken & rice stick noodles 14.5 PENANG LAKSA-coconut curry soup as chicken or vegetarian 14.5 served with yellow wheat noodle or rice vermicelli Seafood 16.0 CANH CHUA-traditional vegtarian or chicken spicy sour soup 14.5 with rice vermicelli Seafood 16.0 BUN BO HUE-spicy noodle soup with beef, pork & rice vermicelli 14.5 BUN BI THIT NUONG-grilled marinated pork chop & rice vermicelli 14.5 BUN BO XAO-braised lemongrass beef with rice vermicelli 14.5 BUN GA XAO-marinated wok cooked chicken with rice vermicelli 14.5 BUN BI CHA GIO-meat spring rolls with pork & rice vermicelli 14.5 BUN CHA GIO CHAY-vegetarian spring rolls with rice vermicelli
    [Show full text]
  • The W Orld's Bes T Bowl Fo Od
    the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht
    [Show full text]
  • The Global Beef Consumer a Diverse and Demanding Beast
    The global beef consumer A diverse and demanding beast Scott Tolmie Market Intelligence Manager MLA’s remit • Research, Development and Adoption • Marketing Source of Levies – Primarily producers, along with government, processors and external partners Producer Levy $5 per head Marketing per transaction Grassfed ~45% of spend $5 per head per transaction Grainfed 20c per head Research & per transaction Sheep Development $1.50 per head per transaction Lamb ~55% of spend 37.7c per head per transaction Goat The global beef consumer A diverse and demanding beast Varied role of beef Across a range of countries, consumers reflect diversity in their protein consumption Consumer Health Availability Income Perceptions Culture/ Religion National Environmental History Considerations Competition Trade Policy Social Dietary Concerns Preferences Natural Place of Resources Origin Role of beef around the world • Long history of consumption in many markets • Constitutes a major dietary protein globally • Encompasses a wide range of products (low value offal to high value Wagyu cuts) • In many western countries often considered the “prime” meat • This role changes as we shift to Asia and the Middle East Source: OECD-FAO Role of beef around the world Beef as a % of Protein Consumption (excludes Seafood) 30% 28% 22% 18% 13% 10% 9% US Australia Japan EU Asia Saudi Arabia China Source: OECD-FAO Although consumers’ protein intake varies across the globe, their perceptions of proteins remain relatively consistent T H E S TA P L E THE CURIOSITY • Unfamiliar, occasional
    [Show full text]
  • Galangal and Chilies That Are Pounded Together Into a Paste
    Instant Pot® Asian PRESSURE COOKER MEALS Fast, Fresh & Affordable Patricia Tanumihardja Contents Getting the Most from Your Instant Pot® About Your Instant Pot® Instant Pot® Accessories Useful Tips My Asian Pantry Staples THE BASICS Cooking Rice in an Instant Pot® Making Asian-Style Chicken Stock Making Japanese-Style Dashi Fish Stock SOUPS, STARTERS & SIDES Homemade Wonton Soup Japanese-Style Soy Sauce Eggs Seasoned Bamboo Shoots Pickled Chinese Mustard Cabbage Quick Cucumber Kimchi Japanese Savory Egg Custard Thai Chicken Coconut Soup VEGETABLES & MEATLESS MAINS Tips for Cooking Instant Pot Vegetables Panang Vegetable Curry with Tofu Lohan Mixed Vegetables Spiced Cauliflower and Potatoes Curried Lentils with Dates & Caramelized Onions Spicy Chickpeas in Tomato Sauce Kimchi Tofu Stew Baby Eggplant Curry ONE-DISH MEALS FOR A CROWD Indian Chicken Biryani Rice Vietnamese Chicken Noodle Soup Hainanese Chicken Rice Vietnamese Meatballs with Rice Noodles Thai Red Curry Chicken Noodles Fragrant Oxtail Stew Japanese Shoyu Ramen Noodles Taiwanese Spicy Beef Noodles Korean Bibimbap Mixed Rice Bowl NOODLES & RICE Korean Glass Noodles Chicken Lo Mein Thai Basil Chicken Rice Filipino Pancit Canton Noodles with Pork Pad Thai Filipino-Style Spaghetti Fried Rice “Risotto” Vietnamese Garlic Butter Noodles BEEF DISHES Japanese-Style Beef and Potato Stew Braised Korean Short Ribs Tangy Filipino Beefsteak Beef with Broccoli CHICKEN DISHES Lemon Teriyaki Glazed Chicken Orange Chicken Chicken and Egg Rice Bowls Chicken Adobo Chicken Rendang Curry Yellow Chicken
    [Show full text]
  • Cooking: Video A
    Cooking: video A 3 chefs are invited to have lunch by another chef, Yves Rivoiron. On the menu: Specialities from Lyons. Pig’s trotters Oxtail And 'gras-double', which is ox tripe And a praline tart. Nathalie: "Hmm...that looks delicious, what is it?" Jean-Louis: "Well, what I’m making for you is oxtail simmered in tomatoes and shallots." Nathalie: "So what do you have to do first?" Jean-Louis: "First you cook the oxtail. So you stew the oxtail for three hours, three and a half hours. Because this takes time. You just simmer it gently. Until you hear the bubble bubble of the broth." Nathalie: "The what?" Jean-Louis: "The bubble bubble of the broth." Nathalie: "How does it go...?" Jean-Louis: "Really! Bubble bubble, right? There you are, a gentle simmering." Nathalie: "Hmm it does look really delicious!" Jean-Louis: "Oh it is delicious!" Nathalie: "What’s that?" Félix: "Now this is pig’s trotters, pork trotters. In English, 'pig's feet'. And we get it salted. You have to remove the salt first. Then you tie it up with strips of cloth. You cook it overnight and then you leave it to cool down. Which means that you need at least three days to prepare this dish." Nathalie: "Does it need fresh ingredients?" Félix:: "Of course. It needs fresh wholesome produce. This is free range pork, which is all we use. The things (ingredients) are very simple if you like, but they require a lot of time and work...and above all love." Nathalie: "Ah! You said love!" Félix: "That's what we like in Lyon.
    [Show full text]
  • 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
    [Show full text]
  • View of ASEAN Food William W
    Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.
    [Show full text]
  • Certified Master Chef (CMC)
    Certified Master Chef® CANDIDATE HANDBOOK SEGMENT 1 ® Certified Master Chef CANDIDATE HANDBOOK Table of Contents Certification Overview and General Policies 4 Why become an ACF Certified Master Chef® (CMC®)? 4 Mission Statement 4 CMC® Purpose 4 Certification Body 4 Certification Commission Mission Statement 4 Non-Discrimination Policy 4 ADA Compliance 4 Code of Ethics 4 The Certification Process 5-7 Step 1: Determine Eligibility and Gather Evidence 5 Step 2: Complete the Initial Pre-Approval Application 5 Estimated Cost of Certification – Segment 1 5 Certification Examinations 6 Practical Exam Parameters: 6 Appeal Procedure 7 Confidentiality 7 Practical Exam Facility Requirements 7-9 Hot and Cold Food Kitchen 8 Individual Equipment 8 The Community Kitchen 8 Ingredients 9 Apprentice 9 Exam Majors 9 What to Expect 9 Evaluation of the Exam 10 Freestyle 11-12 Objective 11 Competencies 11 Menu 11 Process 11 Schedule 11 Evaluation and Scoring 12 Equipment/Accommodations 12 Healthy Cooking 12-15 Objective 12 Competencies 13 Menu 13 Process 13 Schedule 14 Evaluation and Scoring 14 Equipment/Accommodations 15 2 ® Certified Master Chef CANDIDATE HANDBOOK Global Cuisine 16-18 Objective 16 Competencies 16 Menu 17 Process 17 Schedule 17 Evaluation and Scoring 18 Equipment/Accommodations 18 Baking and Pastry 19-20 Objective 19 Competencies 19 Menu 19 Process 19 Schedule 19 Evaluation and Scoring 20 Equipment/Accommodations 20 Official Announcement of Certification 21 Designation Usage Policy 21 Recommended Resources 22 Appendices 23-24 Recommended Wine Education & Accepted Certifications 23 Score Sheets 23 China & Platter Inventory 23 Common Kitchen Ingredients 23 Healthy Cooking Cover Sheet 24 Requisition List 24 Nutritional Transfer of Alternate Cooking Methods 24 CMC Certification Application 24 ©2019 American Culinary Federation, Inc.
    [Show full text]