DOCSLIB.ORG

Yoyo-Menu-Feb20.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

WINGS & FRIES Chicken Wings 6 Pcs 7 Homemade style chicken wings with signature sauce Chicken Wings 10 Pcs 10 Homemade style chicken wings with signature sauce French Fries 3 COMBO Wings & Fries 6 Pcs 9 The Freshest Asian Food in Town Combinations of chicken wings and fries with signature sauce COMBO Wings & Fries 10 Pcs 12 Combinations of chicken wings and fries with signature sauce Choice of Sauce Honey BBQ, Honey Garlic Thai Sweet Chili, Teriyaki Yoyo’s Special Sauce Extra Sauce in Cup 50c MENU Blue Cheese, Ranch Parmesan Authentic Thai & Asian Cuisine Business Hours Authentic Thai & Asian Cuisine Monday - Friday 11:30am - 9:00pm Saturday 12:00pm - 9:00pm Business Hours Sunday 12:00pm - 6:00pm Monday - Friday 11:30am - 9:00pm 10923 S US Highway 1, Port Saint Lucie, FL 34952 Saturday 12:00pm - 9:00pm In front of Walmart Sunday 12:00pm - 6:00pm TEL 772-212-7723 10923 S US Highway 1, Port Saint Lucie, FL 34952 Wedding and Special Events In front of Walmart www.yoyoasianstreetfood.com TEL 772-212-7723 YoYo Asian Street Food Wedding and Special Events Food Allergy Notice www.yoyoasianstreetfood.com Before you order, let our staff know of any food allergies of preferences. We will do our best to accommodate. YoYo Asian Street Food SOUPS APPETIZERS NOODLES CHEF’S SPECIALS Vegetable Spring Roll (2) 3 Miso Soup 3 Noodles Soup Appetizers Soybean soup with tofu, scallion and seaweed. Crispy spring roll skin with fresh vegetables and bean threat noodles served with Thai E-San Sausage 9 Wonton Soup 4 sweet and chili sauce. Veggie, Chicken, Pork, Beef, Tofu 10 Wrapped wonton skin stuffed with Thai north-eastern style sausage Fried Wonton (5) 4 Shrimp 12 ground chicken in a clear broth. Moo Daad Deaw 9 Deep fried wonton with special sauce. Tom Yum Chicken/Shrimp B 5/7 Boat Noodles Thai Style pork jerky marinated with Thai Shumai (4) 5 Lemon grass soup with Thai herbs, Rice noodle, bean sprout, cilantro seasoning and Yoyo’s special sauce. mushroom, grape tomatoes, scallion Shrimp or Pork Chinese dumpling. in special broth. Nua Daad Deaw 9 and cilantro. Gyoza (4) 5 Tom Yum Noodles Soup B Thai Style beef jerky marinated with Thai B Tom Kha Chicken/Shrimp 5/7 Fried or Steam Japanese pot sticker, pork Rice noodle, bean sprout, scallion, seasoning and Yoyo’s special sauce. and vegetable. Lemon grass soup with coconut cream, cilantro and ground peanut in spicy soup. Entrée mushroom, scallion and cilantro. Crispy Tofu (8) 5 Yen Ta Four Tofu Soup 4 Deep-fried tofu with sweet Thai chili sauce. Wide rice noodle with iconic Thai pink sauce. Crab Fried Rice 13 Tofu, scallion and bok choy in clear broth. Satay (4) 6 Sukiyaki Ginger Rice Soup Special Thai fried rice with egg, scallion Thai style chicken skewer with peanut sauce. Bean thread noodles, Napa cabbage, celery, and crab meat. Chicken/Shrimp 5/7 Shrimp in the Blanket (4) 6 scallion and egg in sukiyaki soup. Pork Belly with Chinese Broccoli 13 Rice soup with ginger in clear broth Shrimp wrapped with spring roll skin with sweet Thai chili sauce. Pho 10 Stir-fried crispy pork belly with Chinese broccoli, garlic with brown sauce. Vietnamese style noodles with fresh beef, B rice noodles, onion, bean sprout, scallion Pork Belly Basil 13 SALADS in pho broth. Stir-fried crispy pork belly, garlic, fresh chili FRIED RICE basil leave with brown sauce. Green Salad 3 Duck Noodles Soup 12 Tom Zaap B 13 Lettuce, spring mix, carrots with Thai Quarter roasted duck with egg noodle, Veggie, Chicken, Pork, Beef, Tofu 9 celery, bean sprout and cilantro in duck broth. Hot and sour North-eastern Thai spicy soup peanut dressing. with beef, chili, kaffir lime leave, lemon grass. Papaya Salad B 8 Shrimp 11 Fresh green shredded papaya mixed with Stir-Fried Noodles peanuts, carrot, tomato, green bean, garlic, Fried Rice SIDES & EXTRAS lime juice, fish sauce and palm sugar. Sautéed white rice with egg, scallions, Veggie, Chicken, Pork, Beef, Tofu 9 Sticky Rice 3 Nam Sod Salad B 8 onions, carrots with brown sauce. Shrimp 11 White Rice 2 Ground chicken mixed with peanuts, Basil Fried Rice B Meat Extra 2 green apple, ginger, onions, scallion, Sautéed white rice with egg, scallions, Pad Thai cilantro and Thai special dressing. onions, carrots and Thai basil leave. Extra Chicken, vegetables, pork and beef. Sautéed rice noodles with egg, bean sprouts, Larb B 8 Green Curry Fried Rice Shrimp Extra 3 carrot, scallions and ground peanuts. Extra Shrimp Ground chicken or pork mixed with red Sautéed white rice with green curry paste Pad Woon Sen onions, scallion, cilantro, ground roasted with coconut milk, bell peppers, bamboo rice and Thai special dressing. shoots and basil leaves. Sautéed bean thread noodles with egg, onion Num Tok B 10 Pineapple Fried Rice tomatoes, scallions, celery and carrot. DESSERTS Seared pork or beef with red onions, Pad See Ew Sautéed white rice with egg, scallions, Fried Banana (5) 3 scallion, cilantro, ground roasted rice onions, carrots and pineapple with curry Sautéed wide rice noodles with egg, broccoli, carrot with sweet soy sauce. Deep-fried banana wrapped with spring and Thai special dressing. powder. roll skin served with honey. Yum Woon Sen B 10 Pad Kee Mao B Fried Cheesecake 6 Bean thread noodles mixed with ground Sautéed wide rice noodles with bell pepper, chicken and shrimp, red onions, tomatoes, STIR-FRIED onion, carrot, basil leave and bamboo shoot. Tempura style cheese cake scallions and Thai special dressing. Mama Kee Mao B Veggie, Chicken, Pork, Beef, Tofu 9 Sautéed Mama noodles with bell pepper, onion, carrot, basil leave and bamboo shoot. DRINKS CURRY Shrimp 11 Lad Nah Thai Tea 3 Veggie, Chicken, Pork, Beef, Tofu 9 Sautéed wide rice noodles with egg, broccoli, Thai Coffee 3 Basil B carrot with thick broth. Soda 2 Shrimp 11 Sautéed bell peppers, carrots, garlic, onion Stir-Fried Sukiyaki Coke, Diet Coke, Sprite, etc and basil leaves with Thai spicy sauce. Sautéed bean thread noodles, Napa cabbage, Bottle Water 2 Red Curry B Ginger celery, scallion and egg with sukiyaki sauce. Beer 5 Red curry paste with coconut milk, bell Sautéed ginger, bell pepper, onion, scallion Lo Mein peppers, bamboo shoots and basil leaves. celery, carrots with brown sauce. Singha, Chang, Heineken B Sautéed lo-mein noodle, scallion, onion Wine 5 Green Curry Vegetable and bean sprout.. Green curry paste with coconut milk, bell Mixed vegetables with brown sauce. peppers, bamboo shoots and basil leaves. Sweet and Sour Panang Curry B Bell peppers, onions, celery, carrot, tomatoes, Food Allergy Notice Panang curry paste with coconut milk, bell pineapple, scallions in Thai sweet and sour Before you order, let our staff know of any food allergies of preferences. peppers, ground peanut and kaffir lime leaves. sauce. We will do our best to accommodate..
Recommended publications
  • Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles

    Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles

    Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth.
  • Mamweb: Regional Styles of Thai Cuisine

    Mamweb: Regional Styles of Thai Cuisine

    Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
  • Mark Wiens - Eater at Migrationology.Com and Author of Travel & Food Guides 1 Table of Contents

    Mark Wiens - Eater at Migrationology.Com and Author of Travel & Food Guides 1 Table of Contents

    Mark Wiens - Eater at Migrationology.com and author of Travel & Food Guides 1 Table of Contents Why did I write this? ...............3 27. Tandoori Chicken. 32 28. Arroz Con Cabrito. 33 About Mark ..............................4 29. Bai Sach Chrouk. 34 41 Irresistible Meals ...............6 30. Laphet Thohk . 35 1. Nasi Lemak . 6 31. Hawaiian Food. 36 2. Darjeeling Food. 7 32. Bun Cha . 37 3. Guilin Noodles . 8 33. Jaffna Food. 38 4. Hawawshy. 9 34. Khao Kluk Kapi. 39 5. Pad Kra Pao. 10 35. Nasi Campur. 40 6. Dal Bhat . 11 36. Pol Sambol. 41 7. Mexican Food. 12 37. North Indian Curry . 42 8. Shuizhuyu. 13 38. Kimchi Jjigae. 43 9. Sushi & Sashimi. 14 39. Chole Bhature. 44 10. Fried Quail & Jungle Curry 15 40. Isan Food. 45 11. Curry Laksa . 16 41. Southern Thai Food. 46 12. Meat Mountain . 17 7 Eating Tips ...........................47 13. Myanmar Barbecue. 18 14. Beach Seafood. 19 Frequent Questions ..............51 15. Egg Hoppers. 20 Thank you! .............................54 16. Dim Sum. 21 17. Korean Barbecue . 22 Premium Food Guides ..........55 18. Biryani . 23 19. Banana Leaf. 24 20. Kenyan Meal. 25 21. Laos Sandwich. 26 22. Zanzibar Mix. 27 23. Chicken Noodles . 28 24. Nyama Choma. 29 25. Mahaberawi. 30 26. Ikan Bakar . 31 Mark Wiens - Eater at Migrationology.com and author of Travel & Food Guides 2 Why did I write this guide? Thank you very much for downloading a copy of this complimentary Migrationology food guide! “Those who are one regarding food are at one in life.” - Malawian Proverb Food not only tastes amazing and is necessary to sustain life, but it’s an integral component of every culture throughout the world.
  • Master Thesis

    Master Thesis

    Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000)
  • Exploring International Cuisine Reference Book

    Exploring International Cuisine Reference Book

    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
  • American Food & Burger Joints Asian Cuisine (All Local) BBQ Joints

    American Food & Burger Joints Asian Cuisine (All Local) BBQ Joints

    American Food & Asian Cuisine BBQ Joints & Coffee Houses & Breakfast / Food Trucks Nashville Hot Chicken Italian Food & Pizza Burger Joints (All local) Southern Food Lunch Spots (All casual) (All casual & local) (All casual & local) 12th South Taproom & Grill (C,L)* Basil Asian Bistro (E) Arnold’s Country Kitchen (C,L)* Barista Parlor (L) Arti’s 400 Degrees 312 Pizza Co. (C,L) Bobbies Dairy Dip – Burgers (C,L) Best of India (C) Biscuit Love (C,L) Bongo Java (L)* Bacon Nation Bolton’s Spicy Chicken Amerigo (C) Brown’s Diner (C,L) Bombay Palace – Indian (C) Copper Kettle (C,L) Bread & Co. (L)* Bare Naked Bagels Hattie B’s* Bella Napoli (C,L)* Burger Republic (C) Chauhan Ale & Masala House – Indian (E)* Edley’s BBQ (C,L)* Bruegger’s Bagel Blue Monkey Shaved Ice* Party Fowl Bria (E,L) Burger Up (E, L)* Chinatown (C) Hog Heaven BBQ (C,L) Dose (L) Confeastador Pepperfire Hot Chicken Café Nonna (E,L) Butchertown Hall (E,L)* Funk Seoul Brother (C)* Husk (E) Edgehill Café (L)* Cousins Main Lobster* Prince’s Hot Chicken* Coco’s Italian Market (C,L)* Dalts (C, L) Golden Thai (C) Jack's BBQ (C,L) Eighth and Roast (L) Crepe A Diem DeSano Pizza Bakery (C)* Elliston Place Soda Shop (C,L)* International Market – Thai (C)* Jim n' Nick's BBQ (C) Fido (L)* Dixie Belles Cupcakes Finezza Italian Bistro (C,L) Farm Burger (C, L) Kien Giang – Vietnamese (C) Kitchen Notes (E,L) Food Company (L)* Electric Sliders Five Points Pizza (C,L)* Fat Mo's Burgers (C,L) Korea House (C)* Loveless Café (C,L)* Frothy Monkey (L)* Food Dudes Giovanni Ristorante (F, L) Firefly
  • Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States

    Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States

    UC Santa Barbara Journal of Transnational American Studies Title Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States Permalink https://escholarship.org/uc/item/2bc4k55r Journal Journal of Transnational American Studies, 1(1) Author Liu, Haiming Publication Date 2009-02-16 DOI 10.5070/T811006946 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States HAIMING LIU Introduction In the small hours of one morning in 1917, John Doe, a white laborer, strolled into the Dragon Chop Suey House at 630 West Sixth Street, Los Angeles, and ordered chicken chop suey. The steaming bowl was set before Mr. Doe by a grinning Japanese. “I won’t eat it,” barked Mr. Doe, “There’s no poultry in it.” The flying squad was called in and was happily annoyed at this midnight incident. The officers offered to act as a jury and demanded sample bowls of chop suey. The Japanese owner declined and Mr. Doe was free to go.1 The laborer demanded real meat, the officers wanted free meals, and the owner of this Chinese restaurant was actually Japanese, but everyone was thoroughly familiar with the concept of chop suey. As this story shows, by 1917 chop suey was a well‐known restaurant meal in America. Food is a cultural tradition. The popularity of Chinese restaurants reflects how an Asian cuisine was transplanted and developed in American society. Chinese migration was a transnational flow of people, social networks, and cultural values.
  • Brochure-World of Flavors.Pdf

    Brochure-World of Flavors.Pdf

    SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl.
  • Central Asian Cuisine

    Central Asian Cuisine

    [DATUM] [FIRMENNAME] [Firmenadresse] www: kalpak-travel.com email: [email protected] phone: +41 79 199 9739 Introduction to Central Asian Cuisine Food’s an important part of any trip. We both worry and get excited about all the delicious things we might taste during our travels. We’ve put together a food guide so that if you’re about to embark on a journey through Central Asia, you’ll know what to expect. We’ll unravel the mystery of lagman, plov, manty, beshbarmak and other such names you’ll encounter on a typical restaurant or café menu. We’ll also give you a bit of background about the cultural and historical peculiarities of the region’s food habits. You’ll understand the basics of a Central Asian nomad’s diet based on meat and dairy, see how that differs from the settled people of the region with their love of vegetables, rice and noodles as well as the Russians who influenced the region when it was part of the Soviet Union. Why not download our guide, print it out and take it with you? Bread – Lepyoshka, Tandyr Nan, Patyr Nan – Лепешка /Нан In Central Asia, a meal without bread is considered incomplete. It’s almost sacred here! You’ll find a variety of bread in stores and cafes, but the most common and popular one is a round shaped flat white bread. Typically, it’s baked in a fire oven known as a tandyr (tandoori). As you travel, you will discover that the taste and shape of this bread will vary slightly from place to place.
  • THAIPHOON BISTRO Magnificent Thai Cuisine

    THAIPHOON BISTRO Magnificent Thai Cuisine

    THAIPHOON BISTRO Magnificent Thai Cuisine We do not use MSG SPECIAL LUNCH MENU (available Monday – Friday from 11:00 am - 2:30 pm.) CHOICE OF: SHRIMP $12.95 | CHICKEN $10.95 | FLANK STEAK $12.95 | TOFU/VEGGIES $10.95 All Lunch Items Are Served With Salad (Ginger Dressing) And Jasmine Rice NOODLE DISHES Pad Thai - Traditional stir fried rice noodle dish with egg, bean sprout garnished with fresh ground peanuts & lime. Thaiphoon Pad Thai – Crystal bean thread noodle with peanut, egg and bean sprout garnished with fresh ground peanuts & lime. Pad See Ew - Flat rice noodle stir fried with mixed veggies & eggs in black bean sauce. Pad Khi Mao (Drunken Noodle) - Flat rice noodle stir fried with vegetables, basil in chili & garlic sauce. Chicken Noodle Soup - Chicken with rice noodles in clear broth Curry Noodle Soup - Egg noodles in yellow curry Beef Noodle Soup - Beef, rice noodles in beef broth Shrimp Noodle Soup - Shrimp, rice noodles in clear broth Grilled Beef Noodle - Grilled Flank steak with angel hair noodle Lo Mein Noodle - Sautéed lo mein noodles, eggs, and bean sprout with your choice of meat THAI FAMOUS STIR-FRY Pad Kra Prow (Thai Basil Sauce) - Sautéed with green beans, basil in chili & garlic sauce. Pra Ram - Steamed mixed vegetables and topped with peanut sauce Pad Ma Mung - Sautéed with cashew nut, pineapple & mixed vegetables in roasted chili. Pad Ma Keur - Sautéed eggplants and basil in ginger sauce. Pad Broccoli - Sautéed broccoli in brown sauce. Pad Sweet & Sour - Sautéed with pineapple and mixed vegetables in sweet &sour sauce Pad Pak (Vegetarian Delight) - Sautéed mixed vegetables in ginger & garlic sauce.
  • Namaste-Restaurant-Menu.Pdf

    Namaste-Restaurant-Menu.Pdf

    Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce.
  • List of Asian Cuisines

    List of Asian Cuisines

    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.