DOCSLIB.ORG

Goldilocks Website Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Goldilocks Website Menu Appete Carson / 10-549-8181 Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Crispy Chicken Wings - Marinated and seasoned, crispy fried Lumpia Shanghai chicken wings. Available in Plain, Garlic, Sweet & Spicy, or Salt & Pepper. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Pok Dinuguan Dinuguan - A unique combination of pork meat and entrails cooked in pork blood, vinegar, and spices. Crispy Dinuguan - A twist on an old favorite! Crispy pork meat and entrails, cooked in prok blood, vinegar, and spices. Crispy Binagoongan Lechon Kawali - Crispy-fried marinated pork belly served with our special liver sauce. Lechon Paksiw - Sliced pork belly deep-fried in liver broth and seasoned with vinegar and black pepper. Crispy Binagoongan - A scrumptious combination of bagoong, sauteed lechon kawali, diced fresh mangoes, and tomatoes. Available with eggplant. Tapsilog Crispy Lechon Kare-Kare - Crispy pork belly smothered in a rich peanut sauce mixed with assorted vegetables and served with our home-made bagoong. Crispy Pata - Crispy-fried marinated pork hocks served with a garlic vinegar sauce. Beakfast Longsilog Tocilog - Stir-fried, sweetened cured pork served with garlic fried rice and two eggs. Bansilog - Bangus (milkfish) marinated in garlic and vinegar, fried and served with garlic fried rice and two fried eggs. Bangsilog Tapsilog - Tasty stir-fried beef marinated in spices and served with garlic fried rice and two eggs. Longsilog - Tasty stir-fried pork sausage infused with garlic, vinegar, and a blend of spices served with garlic fried rice and two fried eggs. Cornedbeefsilog - Corned beef sauteed with fresh tomatoes, chopped cabbage, and onions served with garlic fried rice and two fried eggs. Arroz Caldo - Steaming Rice porridge with chicken and boiled Arroz Caldo egg topped with green onions and fried garlic. Beef Kare-Kare - Tripe, beef cheek, and assorted vegetables slow-cooked in peanut sauce & a side of bagoong. Beef Kaldereta - Beef sauteed with bell peppers, green peas, pressed liver, and cheese in a spicy tomato sauce. Beef Kare-Kare Kalderetang Kambing - Mutton sauteed in a spicy tomato sauce with bell peppers, olives, mashed liver, and cheese. Beef Kaldereta Seafood Bangus a la Pobre - Boneless milkfish, acrefully baked fried onions, and a blend of spices. Available in Large or Extra Large. Bangus Steak - Fried milkfish with Bistek sauce. Daing na Bangus - Pan-friend milkfish. Available in Large or Extra Large. Seafood Kare-Kare - Mixed seafood and vegetables, slow cooked in peanut sauce and served with a side of bagoong. Bangus a la Pobre Pinangat na Pampano (Seasonal) - Fish boiled with vinegar, tomatoes, ginger, onions, serrano peppers, green onions, and a twist of lime. Escabecheng Pampano (Seasonal) - Pan-fried pampano topped with a tasty sweet and sour sauce. Bangus Steak Veetables Fresh Vegetable Lumpia - Sauteed julienne vegetables wrapped in a fresh crepe. Topped with caramel sauce, garlic sauce, and saugared peanuts. Sauce may be served on the side. Chop Suey - An assortment of vegetables stir-fried with chicken Pinakbet and shrimp. Pinakbet - Mixed tropical vegetables sauteed in tomatoes and deep-fried pork simmered in bagoong. Chopped Lechon Kawali available. Vegetable Kare-Kare - Assorted vegetables slow-cooked in peanut sauce and a side of bagoong (shrimp paste). Ginataang Gulay at Hipon - Green beans and squash sauteed in coconut milk and spices, topped with succulent whole shrimp. Fresh Vegetable Lumpia Noodles Bihon Guisado - Rice stick noodles with fresh mixed vegetables,baby shrimp and pork. Serves to 4. Canton Guisado - Egg noodles sauteed with diced pork and shrimp with ana ssortment of vegetables and topped with green onions and fried garlic. Serves to 4. Pancit Palabok Sotanghon Guisado - Glass noodles sauteed with minced pork, shrimp, chicken, vegetables, and topped with strips of scrambled egg and diced green onions. Serves to 4. Miki Bihon - Mixed rice and egg noodles sauteed with diced pork slivers, shrimp, sliced carrots, and celery. Served with fresh lemon wedges. Pancit Palabok - Rice noodles in a seafood sauce with Spaghetti groundpork and tofu; topped with green onions, chopped eggs andsmoked fish flakes. Spaghetti - Goldilocks style sweet tomato sauce withground beef and spices. Miki Sotanghon - Assorted egg and mung bean noodles sauteed with diced pork, shrimp, chicken, and mixed vegetables topped with green onions and fried garlic. Serves to 4. Sotanghon Guisado Chicken Chicken Adobo - Chicken slow-cooked in soy sauce, vinegar, garlic, and black pepper. A Filipino favorite! Golden Chicken - Chicken marinated and fried into golden crisp. Serve with our pickled vegetables“atchara” and sweet liver sauce “lechon sauce”. Available in half or whole. Glled Entee Golden Chicken Pork BB Skewers - Grilled marinated pork on a skewer and brushed with our signature barbecue sauce. Chicken BB - Grilled to perfection; glazed with our special BB sauce. Inihaw na Baboy - Grilled marinated pork belly served with a garlic vinegar sauce. Inihaw na Pusit - Whole squid marinated in vinegar and spices, brushed with teriyaki sauce. Pork BB Skewers Inihaw na Pampano - Marinated pampano grilled to perfection and served with tomato salad and our signature vinaigrette. Inihaw na Pampano - Combination of grilled whole pampano, grilled squid, pork belly, and eggplant served with diced tomatoes, magnoes, and bagoong (shrimp paste). Sln Platte Sizzling Pork Sisig Sizzling Pork Sisig * - Minced pork cheeks marinated with calamansi juice (Philipipne lemon), bell peppers, spices and served with egg, all sizzling on a hot plate. Sizzling Tilapia - Tilapia fillet with creamy garlic gravy topped with fried garlic and served on a hot plate. Sizzling Bistek Tagalog - Tender slices of beef sirloin marinated Sizzling Tilapia in lemon, soysauce, and spiaces, topped with onions and served on a hot plate. Sizzling Calamari - Squid rings and tentacles sauteed with garlic, onion, red and green bell pepper served on sizzling plate. Sizzling Bulalo Steak - Hearty beef steak topped with a special mushroom sauce with a side of green beans and carrots. Sizzling Pork Sisig Sizzling Longanisa Sisig - Chunks of longanisa sauteed with garlic,a onion, green, and red bell pepper. Rice Steamed RIce Sizzling Longanisa Garlic Fried Rice - Serves 4. Adobo Fried Rice - Pan fried rice with diced chicken or pork adobo and scrambled egg. Binagoongan Fried Rice - One of the all time favorite fried rice sauteed with bagoong (shrimp paste) and scambled eggs topped with green onions. Serves 4. Rice Medley - Choice of adobo or bagoong fried rice topped Sizzling Bulalo Steak with mangoes, tomatoes, diced lechon kawali and eggs. Drizzled with a special spicy sauce. Serves 4 to 5. Longanisa Fried Rice - Egg and rice wok-fried with chopped longanisa. Corned Beef with Fried Rice - Egg and rice wok-fried with shredded corned beef. Serves 4. Rice Medley Dessets Halo-Halo w/ Ice Cream - Mixed tropical fruits and beans withyams, jellies and leche flan served with milk and ice cream. Leche Flan - Rich and creamy creme caramel flavored with lemon zest. Buko Pie Slice - Warm young coconut pie. Halo-Halo Egg Pie Slice - Egg custard pie with sweet short pastry shell. w/ Ice Cream Iced Rolls Slice - Ube, Chocolate, and Mocha available. Taho - Soy bean curd with tapioca pearls bathed in our lightly sweetened caramel sauce. Brazo de Mercedes Slice - Choice of ube, mango, or macapuno ice cream. Carioca - Skewered sweet rice balls deep-fried and coated with caramel glaze. Leche Flan Ice Cream - Choice of ube, mango, or macapuno ice cream. Beverages Brazo de Mercedes Tapioca pearls and gelatin cubes with Sago’t Gulaman - Taho caramel, topped with crushed ice. Avocado Shake - Freshly pureed avocados with tapioca pearls topped with crushed ice and milk. Fresh Melon with Gulaman - Strings of fresh melon mixed with gelatin and topped with crushed ice and milk. Summer Coolers - Ube (purple yam) or Pandan (aromatic leaf) with tapioca pearls and gelatin slivers with crushed ice. Calamansi Slush - Tangy Philippines lemon slush. Calamango Slush - Tangy Philippines lemon mixed with sweet mango slush for those looking for a sweet and sour twist. Buko Juice Coffee Bottled Water Mango Slush Soda Can.
Load more

Recommended publications
  • Fermented Foods Fermented Foods
    FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials.
    [Show full text]
  • Penmoments #Maarteatthepen
    @ SOUP, SALAD AND APPETIZER LOCAL FAVORITES FRENCH ONION SOUP 690 PANCIT CANTON 890 Roasted beef consommé, Egg noodles, shrimp, chicken, pork, vegetables Gruyère cheese, baguette, chives PANCIT LUGLUG 990 CHICKEN ARROZ CALDO 690 Rice noodles, shrimp, calamari Chicken, ginger-infused rice congee pork rind crumbles, seafood sauce SESAME CHICKEN BREAST SALAD 790 CHICKEN AND PORK ADOBO 1,090 Chicken, cabbage, peanuts, Chicken, pork, garlic, onion, soy sauce, sesame seeds, wonton crisps local vinegar SALT-BAKED BEETROOT SALAD 690 HIPON SA ALIGUE (CRAB ROE) 1,390 Tomatoes, blue cheese, pistachio, Bok choy, shiitake mushrooms, rice noodles tarragon vinaigrette coconut milk, garlic, chili ROMAINE CAESAR SALAD 690 WAGYU BEEF BISTEK TAGALOG 1,490 Bacon, croutons, parmesan cheese, white anchovy Caramelized onion, sweet potatoes, Five-minute boiled egg long beans, fried egg - CHICKEN BREAST 790 - CAJUN-SPICED TIGER PRAWNS 890 MAIN COURSE SANDWICHES AND BURGERS ARUGULA BARLEY RISOTTO 990 PASTRAMI CORNED BEEF SANDWICH 890 Cherry tomatoes, Mascarpone cheese, crispy garlic Thousand Island, sauerkraut, Emmental cheese shaved Parmesan cheese ROASTED TURKEY CLUB SANDWICH 890 SLOW-BAKED NORWEGIAN SALMON 1,390 Fried egg, smoked bacon, lettuce, Olive oil potato purée, French beans, tomatoes, dijon aioli herbs, olive vierge PEN BEEF BURGER 990 ANGUS BEEF RIB EYE STEAK FRITES 1,990 Gouda cheese, onions, bacon, Maître d’hôtel butter, truffled parmesan fries homemade pickles - Naturally Peninsula Prices are in Philippine Peso which include VAT, and are subject to 10% service charge, and applicable local taxes. #PENMOMENTS #MAARTEATTHEPEN.
    [Show full text]
  • Cakes Desserts
    Ube Yema Mocha, Vanilla, Cakes Special Double Flavour (sponge cake, Chocolate, Ube** Regular (ube in Combination custard coated Pandan* (ube icing in centre) centre) w/ cheese) $25 $28 $30 - $30 8” Round (feeds 10) 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) $45 $50 $55 - $55 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878. *add $2-$7 for macapuno (shredded coconut) **Taro Brampton Menu Desserts (905) 457-0500 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 7916 Hurontario St Brampton, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 11:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-8:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-8:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-8:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday 10:00-8:00
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Pintxos Paellas
    PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada
    [Show full text]
  • Philippine Scene Demonstrating the Preparation of Favorite Filipino Dishes
    Msgr. Gutierrez Miles Beauchamp Entertainment Freedom, not bondage; Wait ‘till you Annabelle prefers Yilmaz transformation... hear this one over John Lloyd for Ruffa June 26 - July 2, 2009 Thousands march vs ConAss PHILIPPINE NEWS SER- VICE -- VARIOUS groups GK Global Summit A visit to my old high school opposed to Charter change yesterday occupied the corner of Ayala Avenue and Paseo de Meloto passes torch No longer the summer of 1964, but Roxas in Makati City to show their indignation to efforts to to Oquinena and looks rewrite the Charter which they the winter of our lives in 2009 said will extend the term of toward future When I mentioned that I President Macapagal-Arroyo. would be going home to the Event organizers said there were about 20,000 people who Philippines last April, some marched and converged at of my classmates asked me the city’s financial district but to visit our old high school the police gave a conserva- and see how we could be tive crowd estimate of about of help. A classmate from 5,000. Philadelphia was also going Personalities spotted marching included Senators home at the same time and Manuel Roxas II, Benigno suggested that we meet “Noy-noy” Aquino III, Pan- with our other classmates in filo Lacson, Rodolfo Biazon, Manila. Pia Cayetano, Loren Legarda, Jamby Madrigal and Rich- By Simeon G. Silverio, Jr. ard Gordon, former Senate Publisher & Editor President Franklin Drilon and Gabriela Rep. Liza Maza, and The San Diego Rep. Jose de Venecia. They Asian Journal took turns lambasting allies of the administration who See page 5 Arellano facade (Continued on page 4) Tony Meloto addresses the crowd as Luis Oquinena and other GK supporters look on.
    [Show full text]
  • Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermitically Sealed Chevon Products
    Jonathan N. Nayga.et.al. Int. Journal of Engineering Research and Applications www.ijera.com ISSN: 2248-9622, Vol. 6, Issue 3, (Part - 6) March 2016, pp.15-19 RESEARCH ARTICLE OPEN ACCESS Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermitically Sealed Chevon Products Jonathan N. Nayga, Emelita B. Valdez, Mila R. Andres1, Beulah B. Estrada2, Emelina A. Lopez3, Rogelio B. Tamayo4, and Aubrey Joy M. Balbin5* 1Animal Science Department, College of Agriculture, Isabela State University, Echague, Isabela, 2Food Science Department, College of Engineering, ISU, 3Animal Products Development Center, Marulas, Valenzuela, 4Department of Animal Science, College of Agriculture, Cagayan State University, Lallo, Cagayan, and 5Research Department, ISU, Author of correspondence: [email protected] ABSTRACT Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon. However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation and different analyses such as nutritional, shelf-life and microbial were conducted for food safety.
    [Show full text]
  • Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and Seasoned for Perfection
    Seafood Specialties Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and seasoned for perfection. Inihaw (Grilled) $9.95 Served on a bed of lettuce. Inihaw (Pan fried) $10.95 with garlic and green peppers. Tilapia Fish Inihaw (Grilled) $10.95 Served with rice and vegetables. Pinirito (Fried) $10.95 Served with rice and vegetables. Sarciado $10.95 Original Philippine Deserts Sautéed with garlic, ginger, onions and tomatoes combined with Leche Flan $5.95 scrambled eggs. Custard covered in caramel sauce Mussels (Seasonal) $10.95 Turon (Banana fritters) $5.95 Sautéed with garlic and ginger Served with topping of green onions With sweet coconut topping (3 pieces) Squid Mais Con Hielo $5.95 Mayettes Taste of the Philippines Sweet corn with shaved ice and evaporated milk Inihaw Grilled BBQ Style. $11.95 Cooking a Unique and Delightful Fusion of Cassava Cake $4.95 Adobo style $11.95 From the family of yams Spanish and Asian Cuisine. Sautéed with garlic, spices, onions, tomatoes. Halo Halo (mix–mix) $5.95 (416) 463–0338 Calamari $11.95 Internationally famous Philippines dessert Very refreshing dessert Breaded and deep fried. of a variety of exotic fruits,shaved ice, ice cream, yam and milk Take–Out and Dine In Bangus (Milk fish) Gulaman at Sago $4.95 Inihaw (Grilled medium size) $12.95 Tapioca and jelly topped with shaved ice and brown sugar Daing Bangus $12.95 Hours Milk fish filleted, marinated in vinegar and spices, deep fried Monday – Closed served with rice and vegetables. Tuesday to Saturday 11am–8pm Salmon Steak Catering Take–Out Sunday 11–5pm Inihaw (BBQ Style) $13.95 Ask about our extended hours for special occasions/ events Served with rice and vegetables.
    [Show full text]
  • Cakes (By Order) Desserts
    Yema Mocha, Vanilla, Ube** Regular Ube Special Cakes (by order) Double Flavour (sponge cake, Chocolate, (ube icing in (ube in Combination custard coated w/ Pandan* centre) centre) cheese) $25 $28 $30 - $30 8” Round (feeds 10) $45 $50 $55 - $55 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878 *add $2-$7 for macapuno (shredded coconut) **Taro Rathburn Menu Desserts (905) 306-1616 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 592 Rathburn Rd Mississauga, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 10:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-7:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-7:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-7:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday
    [Show full text]
  • GRAS Notice (GRN) No. 719, Orange Pomace
    GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4
    [Show full text]
  • Sands Menu1d Reprice-View Only
    BREA K FAST (served from 6am to 2pm) TAPA 430 SAND CHICKEN KIEV 430 Beef tenderloin in our special tapa marinade. Crispy boneless chicken breast stued Served with breakfast rice and your choices of egg. with garlic-herb butter. Served with ultimate mashed potato and steamed vegetables SWEET SPICY TUYO 290 Classic dried salty fish in our own sweet and THREE EGG OMELETS 290 spicy sauce, Served with fried eggplant, Served with hash brown and toast breakfast rice and your choice of egg ARROZ CALDO 290 DAING NA BANGUS 360 Rice porridge with tender chicken breast fillets, Pan-seared Bangus fillets with garlic lemon butter, hard boiled egg and famous adobo flakes Served with breakfast rice and your choice of egg DISCOVERY WAFFLES 290 Flavored with malunggay (moringa leaf) and pumpkin. Daing na Bangus Served with butter, jam and syrup CHAMPORADO “DAKOLATE” 290 Malagos dark chocolate and milk champorado Served with crispy dried palad fish SANDS LONGGANISA 370 2 pcs longganisa skewer served with breakfast rice and your choice of egg SANDS “CHINITO” 370 Crispy boneless chicken coated in a tocino glaze Served with breakfast rice and your choice of egg SANDS CHICKEN SALPICAO 370 Tender pieces of chicken breast marinated in our signature salpicao sauce, sautéed with mushroom. Served with breakfast rice and your choice of egg Rates are subject to prevailing government taxes and service charge SANDS OF THE PHILIPPINES PAMPAGANA PINAKBET 470 Filipino vegetable stew with shrimp, TOKWA’T BABOY 260 homemade bagoong and crispy pork bits Fried tofu, soy marinated pork belly, pig ears and fresh chili KILAWIN NA TANIGUE 390 Sinamak vinegar marinated kingfish with ginger, cucumber and red onion BABY CALAMARES 390 Seasoned with spices and aromatics, fried until crisp served with garlic aioli Pinakbet BAGNET 370 LAING 290 Crispy air dried pork belly with kamatis, Taro leaves in a sweet coconut cream, ginger, lemongrass , and chili.
    [Show full text]
  • Catering Menu
    49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice.
    [Show full text]