Authentic & Premium Thai Cuisine by Chef Nancy Straw

Total Page:16

File Type:pdf, Size:1020Kb

Authentic & Premium Thai Cuisine by Chef Nancy Straw Authentic & Premium Thai Cuisine by Chef Nancy Straw 2292 Mayport Rd #8 Jacksonville, FL 32233 Automatic 18% gratuity will be added to party of six(6) or more From Chef Nancy We lived in a northern province of Thailand called Phrae, where culture and gastronomy can be easily distinguished from what you can fnd in a big city like Bangkok. After my big sisters left our hometown to continue their education and pursue their career, the youngest one like me, of course, stayed behind and learned how to cook. The most joyful memories of my childhood are standing in front of the stove with my grandma for hours trying to perfectly make Kaeng Hung Lae, one of our Northern signature curries. The aroma of dried chilies, garlic, fresh turmeric, ginger and other spices made the kitchen a true heaven for me. Time came for me to further my education abroad. Living overseas did not stop me from cooking traditional Thai dishes. It did actually push me to push ‘more’ of them and to challenge myself with a new recreation. Nothing could ever make me feel prouder than seeing my Massaman curry on the table after hours of not just making it, but perfecting it. I had been a fight attendant with Kuwait Airways for over ten years. Traveling abroad was also an unforgettable experience for my food journey. I was often contacted by Thai Embassy in Kuwait to help out in the kitchen, where I tasted out new menu and brought out amazing food presentation. Carving fruits and vegetables is another specialty of mine besides making rich and fresh curry paste. Nothing is more special than a well-balanced dish with a wonderful presentation and fresh aroma of spices. Freshness, favors and presentation are the keys of my kitchen. And those are what you would fnd here, on your very own table, at Simply Tasty Thai. Thai Basil APPETIZERS Extra Sauce: Small: $.50 or Large: $2 SPRING ROLLS $5.50 Crispy Fried Mini Pork and Vegetable Roll. Vegetarian Spring Rolls Available. LUMPIA $5.50 Crispy Fried Mini Chicken and Vegetable Roll. Spring Rolls FORGET ME NOT $6.50 Spring Rolls in a Cucumber Salad. Topped with Plum Sauce. FRESH ROLL $5.50 / $6.50 (Vegetarian or Shrimp) Shrimp, Lettuce, Fresh Basil, Carrots, Red Cabbage and Cucumber. Wrapped in Rice Paper and Served with Peanut Sauce. Fresh Roll FRIED TOFU $5.50 Crispy Tofu served on top of Cucumber Salad and Plum Sauce. GOLDEN MONEY BAGS $5.50 Marinated Pork with Thai Herbs. CHICKEN SATAY $6.50 Marinated and Grilled in Curry Spices. Served with Peanut Sauce. Golden Money Bags CRAB RANGOON $5.50 Crispy Wontons with Cream Cheese and a Curry Seasoned Mix of Real and Imitation Crab. GYOZA $5.50 (Steamed Or Fried) Pork Pot-Stickers Served with Vinegar Soy Sauce. FRIED CALAMARI $6.50 Chicken Satay THAI MINI CURRY PUFF $5.50 Mini Pastry Filled with Minced Curry-Chicken and Potatoes. Served with Sweet Chili Sauce. CRISPY OCEAN $16 Jumbo Seafood and Vegetable Tempura with Shrimp, Mussels, Squid and Scallops. Served with Siriacha Plum Sauce. Fried Calamari “I love to make everything from scratch; while hand-picked ingredients made my dishes flavoful and fresh, homemade cury paste made them taste like home.” THAI SAMPLERS THAI SAMPLER 1 $11 2 Spring Rolls, 2 Crab Rangoon, 2 Lumpia, 2 Golden Money Bags, 2 Satay, and 1 Mini Curry Puff. Thai Sampler 1 THAI SAMPLER 2 $13 2 Fried Wontons, 2 Golden Money Bags, 2 Mini Curry Puffs, 2 Crab Rangoon, 2 Fresh Rolls, 2 Satay, and 2 Spring Rolls. SOUPS Thai Sampler 2 Chicken, Pork, Beef or Tofu $7.50 Shrimp $8.50 Mixed Seafood $9.50 Galangal Hot Pot + $2 THAI EGG DROP SOUP Thai Style Soup with Egg, Mushrooms and Spring Onions in a Sweet Vinegar Sauce. TOM YUM Famous Spicy Soup with Lemon Grass, Galangal and Roasted Chili. TOM KHA Tom Kha Flavorful Soup with Lemon Grass and Galangal in Coconut Milk. Lemongrass SALADS SALAD KAE $6.50 Mixed Vegetable Salad with Peanut Dressing anf Crispy Tofu. CUCUMBER SALAD $3.50 Diced Cucumbers with Sweet Chili Sauce anf Crushed Peanuts. Salad Kae PAPAYA SALAD WITH SHRIMP $13.50 Green Papaya, Tomatoes, Green Beans & Lime Dressing with Shrimps. PAPAYA SALAD $9.50 Green Papaya, Tomatoes, Green Beans and Lime Dressing. Cucumber Salad “The most joyful memoies of my childhod are standing in front of the stove with my grandma.” ENTREES NOTE: The complementary steamed white rice with Curry and Stir-Fry Entrees Mild - 1 Medium - 2 Hot - 3 American HOT - 4 Thai Hot - 5 Thai Basil THAI CURRY DISHES Chicken, Pork or Tofu $14 | Beef $16 Kaffir Lime Leaves Shrimp or Fillet Snapper $18 Mixed Seafood $19 | Duck $21 Our curries are authentic Thai and have not been “Americanized”. As such, some do not have vegetables. The following items are available to add to your dish: Vegetables or Tofu $2 / Chicken, Pork or Beef $3 / Shrimp $4 / Mixed Seafood $5 YELLOW CURRY Southern Thailand Dish with Saffron, Potato Chunks, Bell Peppers, Carrots, and Onions. MASSAMAN CURRY (Only Chicken or Beef) Southern Thai Style Cooked in Coconut Milk with Tender Beef, Potato Choo Chee Curry Chunks, Onion and Spices. CHOO CHEE CURRY Strongly Flavored Thai Village Turmeric Curry with Coconut Milk, Lemon Grass and Kaffr Lime Leaves Skin. GREEN CURRY Green Chili Paste Cooked in Coconut Milk with Green Beans, Carrots, Zucchini, Thai Eggplant and Basil Leaves. Green Curry RED CURRY Red Chili Paste Cooked in Coconut Milk with Green Beans, Carrots, Bamboo Shoots and Basil Leaves. PANANG CURRY Rich Panang Paste Cooked in Coconut Milk, Kaffr Lime Leaves and Steamed Cabbage. Panang Curry PINEAPPLE CURRY Unique Western Thai Curry. Strong Sweet and Spicy Flavor With Green Beans and Carrots. Served in a Pineapple. PUMPKIN CHOO CHEE CURRY Pumpkin and Tofu in Curry With Spring Onions and Hot Basil. ROTI BREAD $2 Try Delicious Hot Roti Bread with Your Curry! Pineapple Curry “Freshns, flavos, and presentation are the keys of my kitchen.” FRIED RICE HOUSE FRIED RICE $12 Chicken, Beef and Pork Combo with Tomatoes, Onions and Egg. THAI FRIED RICE OR BASIL FRIED RICE Flavorful Spices, Tomatoes, Onions and Egg. Chicken, Pork or Tofu $10 Garlic Beef $11 Shrimp $13 Mixed Seafood $14 PINEAPPLE FRIED RICE Chunks of Pineapple with Cashews, Tomatoes, Egg, Raisins and Onions. Served in a Pineapple. House Fried Rice Chicken, Pork or Tofu $13 Beef $14 Shrimp $15 Mixed Seafood $16 EMERALD FRIED RICE Green Curry Paste, Basil, Egg, Garlic, Onion, Eggplant, Carrots and Pineapple Fried Rice Green Beans. Chicken, Pork or Tofu $13 Beef $14 Shrimp $15 Mixed Seafood $16 INDONESIAN CURRY FRIED RICE Saffron, Turmeric Onion, Garlic, Egg, Carrots, Green Beans & Sprouts. Emerald Fried Rice Chicken, Pork or Tofu $13 Beef $14 Shrimp $15 Mixed Seafood $16 Turmeric THAI GRILL LARB Grilled and Minced Salad with Lime Dressing & Fresh Herb Seasoning. Chicken or Pork $13 / Beef $14 BOURBON CHICKEN $13 Grilled Marinated Chicken Sautéed in Bourbon Sauce. TIGER CRIED $14 Tiger Cried Thai Grilled Beef Slices Blended with Thai Dry Chili Spices and Fresh Herbs. *Add Shrimps $4* BBQ PORK $13 Thai Style Marinated Pork, Grilled and Served on a Skewer. MU DANG $13 Thai Style Marinated Pork, Grilled and Served with a Homemade Spicy Sauce. BBQ Pork STIR-FRY Chicken, Pork Or Tofu – $13 Beef – $15 Shrimp – $17 Garlic Thai Basil Seafood - $18 Duck – $21 PAD KRA PROW Stir-Fried with Onions, Green Beans, Bell Peppers, Carrots and Holy Basil Leaves in a Brown Sauce. KRA PROW KAI DOW START AT $15 Original Thai Holy Basil, Mince Meat, Stir Fried and Topped with One Egg Cooked Sunny Side Up. FRIED GARLIC Stir-Fried with Thai Thai Herbs in a Garlic Pepper Onion Sauce. SWEET AND SOUR Pad Kra Prow Stir-Fried with Pineapple, Cucumber, Onions, Carrots and Bell Peppers in a Sweet and Sour Chili Sauce. PAD PRIK KING (Starts From Medium Hot) Sautéed in a Chili Paste with String Beans and Carrots. CRISPY DUCK $22 Roasted Half Duck, De-boned, Fried Crisp, Topped with a Thai Holy Basil Sauce. Pad Prik King CRISPY WHOLE SNAPPER MP CRISPY SNAPPER FILLET $19 Topped with Thai Chili Sauce or Curry Sauce. AMAZING PEANUT SAUCE (Noodle Substitition On Request) Steamed Cabbage & Broccoli Topped with Homemade Peanut Sauce. KAI PAD MED MA MUANG HINMA PAN Stir-Fried Chicken, Onions, Carrots and Spring Onions with Roasted Crispy Duck Chili, Cashew Nuts and Brown Sauce. KOUR KAI (Adobo) Slow-Cooked Chicken in Garlic, Onions, Soy Sauce and Vinegar. PAD KHING Sautéed Ginger, Onion, Green Beans, Carrots and Mushrooms in Brown Sauce. THAI EGGPLANT SPICY Kai Pad Med Ma Muang Basil Leaves with Long Eggplant, Green Beans, Carrots & Sautéed Onion. Hinma Pan “Nothing is moe special than a well-balanced dish with a wonderful presentation and fresh aroma of spices.” NOODLE DISHES & NOODLE SOUPS Chicken, Pork, Tofu, Veggie, or Egg $13 Beef $15 Shrimp $17 Lemongrass Seafood $18 Duck $21 PANCIT (Filipino Specialty) Thin Rice Noodles with Vegetables and Soy Sauce. PAD SE-EW Large Rice Noodles in a Dark Soy Sauce with Green Vegetables. Pad Se-Ew DRUNKEN KEE MAO Spicy Noodles with Holy Basil and Vegetables in an Asian Basic Sauce. CURRY MEE (Singapore Noodles) Rice Stick Noodles Sautéed in Curry Paste and Asian Sesame Sauce with Egg, Bean Sprouts and Mixed Vegetables. Curry Mee PAD THAI (Thailand’s Signature Dish) Rice Noodles Stir-Fried with Tamarind Sauce, Egg, Tofu & Bean Sprouts. KHO SOY CHIANG MAI Crispy Noodles in Curry Sauce. Steamed and Crispy. THAI CHICKEN OR BEEF NOODLE SOUP $11/$12 Pad Thai Beef or Chicken Broth.
Recommended publications
  • Appetizers Thai Salads Extra Orders
    THAI SALADS 10 BEEF SALAD ..................................................... 14.99 Slices of charbroiled tender beef tossed with our tangy lime dressing, along side a garden salad. 11 CHICKEN SALAD “Nam Sod”......................... 13.99 Ground chicken, fresh ginger, onion, shallot, cilantro, peanuts, and shredded carrots tossed gently with fresh chili and lime dressing. 12 THAI HOUSE SALAD ....................................... 13.99 Fresh, lettuce, tofu, carrot, tomato, broccoli, cucumber, baby corn served with or without boiled egg, served with our delicious dressing. 13 PAPAYA SALAD “Som Tum” .…...………….. 13 .99 Shredded green papaya with tomato, ground peanuts Thai dressing, spicy lime sauce, served on a bed of lettuce. MINI VEG EGG ROLLS 14 NUEA NUMTOK ............................................... 17.99 Medium charcoal broiled tender beef mixed with green onions, fine roasted rice, hot peppers, fresh basil leaves and lemon juice. 15 YUM (Squid or Shrimp Salad) ......................... 15.99 APPETIZERS Boiled squid tossed with red onions, cucumbers, carrots, tomatoes, chili peppers and lime juice. 16 BAMEE MOO DANG (BBQ PORK) ................ 14.99 1 CHICKEN SATAY (4 sticks) ............................... 9.99 Thai yellow egg noodle with onions, cilantro, bean sprout, and ground Marinated chicken, grilled on skewers, served with peanut sauce and peanuts tossed in lime dressing. cucumber salad. 17 GLASS NOODLE SALAD ................................. 15.99 2 THAI SPRING ROLLS (2 pieces) ....................... 5.99 Healthy and delicious glass noodle with ground chicken in spicy lime NEW sauce . Garnished with peanuts. Fresh soft rice paper stuffed with bean sprouts, cabbage, carrots, and basil leaves served with homemade sauce. 3 CRAB RANGOON (6 pieces) ............................... 7.99 Thin pastry stuffed with cream cheese, crabmeat and celery fried EXTRA ORDERS to a golden brown served with homemade sweet sour sauce.
    [Show full text]
  • Poh See Tan Eating House 22 Sin Ming Road
    Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • Business Name Business Category Outlet Address State 2 Beradik Sparepart Automotive Kampung Belat, Mukim Rambai, Pendang, Kedah
    Business Name Business Category Outlet Address State 2 beradik sparepart Automotive kampung belat, mukim rambai, Pendang, Kedah, Malaysia Kedah 3 BROS CAR SALOON Automotive Alor Setar Kedah Malaysia Kedah 39 Auto Creative Automotive 39 Auto Creative No 101tingkat bawah 215 Jalan Duku 4 Taman Star 05400 Alor Setar Kedah Malaysia Kedah 4 You Car Tinted Acc Automotive Ground floor Jalan Pandan Indah 1 Taman Pandan Indah Lunas Kedah Kedah A&F FUTURE ENTERPRISE Automotive 马来西亚吉打双溪大年 Kedah AAB MOTOR Automotive AAB MOTOR LOT 613 KG KELIBANG 13 Jalan Pandak Mayah 1 Kuah 07000 Langkawi Kedah Malaysia Kedah Aboo Utara Jdm Enterprise Automotive 248JALAN ZAMRUD 8 BANDAR BARU 08000 SUNGAI PETANI Kedah Ah Kieng Motor Automotive NO 168 POKOK SENA MUKIM PULAI BalingKDH - Kedah Kedah AIS KOOL Automotive KOMPLEKS SUKANNO 20Lebuhraya Sultan Abdul Halim Alor Star Alor Setar Malaysia Kedah Alatalat ganti gee heng Automotive 37F 19 Jalan Gangsa Mergong 2 Taman Pelangi Alor Setar Kedah Kedah Along jebat enterprise Automotive no477, lorong panglima, jalan tungku bendahara , Kedah AR Detailing Enterprise Automotive AR Detailing Enterprise F12 Kg Pmtg Damar Laut Lubok Buntar Bandar Baharu Kedah Malaysia Kedah AS Wira Tyre Car Service Automotive No. 4, Batu 1 1/2, Jalan Kuala KedahKedah Kedah ASSORTED TRADING SDN BHD Automotive No4 Seberang Jalan Putra Jalan Putra Bandar Alor Setar Alor Setar Kedah Malaysia Kedah BENGKEL MOTOR INDAH Automotive BENGKEL MOTOR INDAH 291 292 Lorong Perak 14 Kawasan Perusahaan Mergong Ii Alor Setar Kedah Malaysia Kedah Big Star Aircond Ele Automotive Big Star Aircond Electric No1 2 Jalan Senangin Taman Senangin 05150 Alor Setar Kedah Kedah BOON MOTOR ENTERPRISE Automotive NO85A SEBERANG JAYA PUTRA Alor Setar Kedah Malaysia Kedah CCY AUTOMOBILE Automotive 马来西亚吉打亚罗士打邮政编码: Kedah celaru enterprise Automotive Kampung Dato Syed Nahar 07000 Langkawi Kedah Malaysia Kedah CHAN WOEI JENG ENTERPRISE Automotive 95 Jalan Padang Matsirat Taman Berjaya Langkawi Kedah Malaysia Kedah Cheang Motor Sungai Petani Automotive NO.
    [Show full text]
  • National Wages and Productivity Commission
    NATIONAL WAGES AND PRODUCTIVITY COMMISSION Regional Productivity Accomplishment Report List of Beneficiary Firms - TRAINING Regional Tripartle Wages and Productivity Board-All Regions Region Month Training Program Name of Beneficiary Firm NCR February Lean Management Zachy's Sweetreats Pastillas Collection NCR February Lean Management Hansei Corporation (NCR) NCR February Lean Management Travel Peepers NCR February Lean Management Abby Shoes Manufacturing NCR February Lean Management Staycee's Tea House NCR February Lean Management Aviona's Gourmet Hub NCR February Lean Management BW Shipping Philippines Inc. NCR February Lean Management Zulit Sarap Negosyo NCR February Lean Management Ely-Knows Enterprises NCR February Lean Management Tropical Palm Herb Manufacturing NCR February Lean Management Estipular- Estrada Catering Services NCR February Lean Management Alliedcor Multitech and Energy Corporation NCR February Lean Management Camanava Tiles Center NCR February Lean Management JDP Fruits Korner NCR February Lean Management Drix's Peanut Butter NCR February Lean Management Jobb & Jedd Food Stall NCR February Lean Management Inspecit, Inc. NCR February Lean Management Euroeast Marketing NCR February Lean Management Nicole and Abby Flowers & Gifts NCR February Lean Management Genesis Hot Pandesal NCR February Lean Management Orange Circle Food Enterprise NCR February Lean Management Marc Daniel's Food Products NCR February Lean Management Mishees Event Services NCR February Lean Management SteakTime Char.Grill NCR February Lean Management Tongo's Catering Services NCR February Lean Management Pikache Food Service NCR February Lean Management Vien's Cakes NCR February 7S of Good Housekeeping Dream Riser Builders Inc. NCR February 7S of Good Housekeeping Smartpark Systems Solutions, Inc. NCR February 7S of Good Housekeeping C.O.L.
    [Show full text]
  • The Educator's Guide
    Resources A Guide for Secondary School Educators The Educator’s Guide Created in conjunction with the exhibition, SINGAPO人: Discovering Chinese Singaporean Culture Discovering Chinese Singaporean Culture This exhibition examines how the Chinese community in Singapore developed its own distinctive culture. Here, visitors discover and rediscover what it means to be a Chinese Singaporean. The aim is to develop a stronger sense of the Chinese Singaporean identity amongst youths. This will help foster a greater sense of belonging while giving them an understanding of how we are similar to or different from other Chinese communities. This exhibition presents Chinese Singaporean culture through daily life in Singapore – through the things we see, hear, do and eat every day. Therefore, the experience is highly interactive where visitors can touch various stations, play games, listen to stories and have a dialogue with the gallery. Through this exhibition, we will explore ideas of: Chinese heritage Cultural interactions Public policies The exhibition content extends classroom learning and teaching, by complementing History, Social Studies and Character & Citizenship Education subjects taught in secondary schools. It is also self-guided, where students can learn and explore independently. One of the main interactive features of the exhibition is the use of wristband tags. Students can tap their wristband tags to answer questions scattered throughout the space, trigger videos and play games. At the end of the visit, students can print out their own personalised report card which summarises their exhibition journey along with prompts for further cultural exploration beyond the exhibition. This report card serves as a starting point for them to reflect about their identity in relation to everyday life.
    [Show full text]
  • Thai Pepper Lunch.Pdf
    THAI PEPPER Vegetables, Tofu, Chicken, Beef, Pork $7.95 Combo (Chicken, Pork, Beef) $8.95 Shrimp, Squid, Fillet Tilapia $8.95 Duck $9.95 ​ Thai Favorite Entree Thai Noodles ​ ​ Served with your choice of white, brown or fried rice ($1.00 extra) ​ PAD THAI Traditional Thai rice noodles with egg, scallion, bean GINGER PERFECT sprouts, and ground peanuts Stir fried fresh ginger, mushroom, bell pepper, onion, ​ carrots, and scallions in brown sauce D.U.I. ( SPICY NOODLES) Pan fried flat noodles with fresh basil, onion, broccoli, bell CASHEW NUTS WITH CHILI SAUCE pepper in chili garlic sauce Stir fried cashew nuts, bell pepper, onion, carrots, and scallions in chili sauce PAD SEE EWE Pan Fried flat noodles with egg, broccoli, carrots in Thai GARLIC LOVER sweet soy sauce Stir fried with touch of garlic & black pepper on bed of steamed veggies PAD WOON SEN Stir fried glass noodles with egg, carrot, onion and scallions THAI BASIL SAUCE in light brown sauce Stir fried onions, bell pepper, and basil leaves in chili sauce LAD NAH BROCCOLI WITH BROWN SAUCE Sautéed broccoli, carrot and snow peas with soybean Stir fried broccoli with carrots and mushroom gravy sauce over BABY CORN WITH BROWN SAUCE THAI SPAGHETTI Stir fried baby corn with carrots, mushroom and scallions Small noodle With your choice of curries PAD PRIK KING PAD THAI WOON SEN Stir fried green beans, carrots, and bell pepper in prik king Stir fried glass noodles with egg, scallions, bean sprouts sauce and ground peanuts SWEET AND SOUR SAUCE SINGAPORE NOODLE Stir fried onion, cucumber,
    [Show full text]
  • Fresh Lumpia (Lumpiang Sariwa) from the U.S
    Fresh Lumpia (Lumpiang Sariwa) From the U.S. Department of Health & Human Services https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=1&cId=10&rId=260&AspxAutoDete ctCookieSupport=1 Note: The meat in this recipe can be left out or substituted with firm tofu. Ingredients For filling 1 Tbsp olive oil ½ C ground chicken breast or lean pork ½ C shrimp, peeled and deveined 2 cloves garlic, chopped ½ C cabbage, julienned ½ C green beans, julienned ½ C carrots, julienned ¼ C celery, julienned ¼ C jicama, julienned ½ C low-sodium chicken broth ¼ tsp salt ¼ tsp black pepper For lumpia sauce 1 C broth from preparing the filling 1 Tbsp lite soy sauce 1 Tbsp brown sugar 3 cloves garlic, minced 1 tsp cornstarch 2 Tbsp cold water For wrap 8 Vietnamese spring-roll wrappers or lumpia wrappers 8 pieces red leaf lettuce ⅓ C dry roasted peanuts, chopped Instructions 1. Prepare the filling: Heat oil in a sauté pan, and sauté the ground meat with the shrimp and garlic. CAMPUS WELLBEING SERVICES humanresources.illinois.edu/campus-wellbeing-services 2. Add the vegetables (cabbage, green beans, carrots, celery, and jicama), and sauté until slightly crisp. 3. Add the chicken broth and continue until vegetables are cooked. Season with salt and black pepper. 4. Remove from heat and use a colander to strain; save the broth for use in preparing the lumpia sauce (steps below). Let meat and vegetable mixture cool to room temperature. 5. Meanwhile, prepare the sauce: Mix 1 cup of the broth strained from the cooked filling, soy sauce, brown sugar, and garlic together in a saucepan, and bring to a boil.
    [Show full text]
  • With 10 Recipes from Home
    Expat Cuisine with 10 Recipes from Home PRESENTED BY www.LiveWorkTravelUSA.com Hi, and welcome to my first Expat Cuisine eBook with recipes from all over the world. I reached out to other expat bloggers, who started a new life in America, and asked them what food they like to make from back home. Recipes that everybody could try out themselves “with ingredients easily available in America. Please also check out the blogs of all the contributors. They all put a lot of time and dedication into their blogs, sharing stories and tips about life in America and their experiences. You will even find additional recipes on some of them. Enjoy your culinary trip around the world! Dan www.LiveWorkTravelUSA.com Draniki Potato Cakes Evg. Enko from Belarus Ingredients 5 large potatoes 1 egg 1 medium onion (optional) 1 tbsp sourcream Pinch of Salt 7-8 tbsp Vegetable Oil – for frying Instructions Peel and grate potatoes and onions on a fine grater. Add egg, salt and sour cream into the mixture. Skip the http://mynativebelarus.blogspot.com onion, if desired. The batter may seem a bit liquid, but that‘s normal. It will still hold together due to starch from potatoes. Warm up the frying pan, add a drop of vegetable oil. Drop about a tablespoon of batter into the hot oil to form round potato cakes, approximately 4 per each pan. Fry on one side until golden crisp, then flip and fry on the other side. Repeat for the remaining batter, which should yield about 20 potato cakes. Serve hot with sour cream on the side.
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Dine in Menu
    THAI APPETIZERS Fried Tofu $ 6.955.95 Deep fried bean curd, served with sweet & sour sauce and ground peanuts. Crab Rangoon $ 6.955.95 Crispy pastry filled with cream cheese, chopped celery and crab meat, served with sweet & sour sauce. Crispy Thai Egg Roll $ 6.955.95 Deep fried thin crepe filled with carrot, cabbage, and glass noodles served with Thai sweet & sour sauce. Fresh Spring Roll $ 6.955.95 Fresh spring roll filled with cucumber, tofu, cabbage, topped with tangy tamarind sauce. Fish Cakes $ 6.955.95 Deep fried ground fish patties with Thai spice, served with fresh chopped cucumber topped with Thai style sweet chili and roasted ground peanuts. Pot Sticker (Chicken or Vegetable) $ 6.955.95 Fried dumpling filled with chicken or vegetable, served w/ sweet soy sauce. Chive Dumpling $ 6.955.95 Pan-fried dumpling filled with Asian chives, served with sweet soy sauce. Shumai $ 6.955.95 Steamed shrimp dumpling, served with Thai sweet soy sauce. Shrimp in the Blanket $ 8.957.95 Deep fried marinated shrimp, celery, and basil leaves wrapped in spring roll skin served with homemade sweet & sour sauce. Chicken Satay $ 12.958.95 Chicken marinated and skewered, served with peanut sauce and cu- cumber salad. Ban Thai Appetizer $ 15.9514.95 2 Satays, 2 Crab Rangoons, 2 Thai Egg Roll, and 2 Pot Stickers. SOUP Choice of: Chicken/Beef/Vegetable/Tofu Shrimp/Seafood $12.95, Salmon/Soft-shell Crab $16.95 Tom Yum (Choice of meat) $ 8.957.95 Thai hot & sour soup, lemon grass, mushrooms, tomatoes, lime leaves, cilantro, scallion, lime juice with Thai sweet chili paste.
    [Show full text]
  • Download Herb Seed Assortment 2019/20
    Herbs Allium schoenoprasum Chives xx for salads, pizza, soups, curd cheese fine for pot culture and home gardening medium standard strain thick fast regrowth Allium tuberosum Garlic Chives, Chinese Leek xx used as substitute for chives and garlic ín autumn and winter; as well for asia dishes Allium ursinum Ramsons xx chopped leaves sparingly used as substitute for garlic; cold germinator Anethum graveolens Dill x Leaves go well with sour cream and cucumber dishes, seeds are an ingredient in pickles, sauerkraut and fruit pies. Common universal variety; but mainly for seed harvest because of early flowering Strong leaved, Tetra-Dill late flowering; especially for leaf production Mammoth very broad and big leaflets, very aromatic; late flowering; for year round production Dukat, Superdukat universal late flowered varieties, fine filigree leaflets SX-951 thick foliage with dark, silvery-blue-green leaves; extend harvest period, because of highly resistant to bolting SX-952 for openfield and pot production, because of compact growth and good leaves covering; healthy, medium-green, late-flowering and dense-leaved SX-953 for pot cultivation; dark green color; upright and compact growing SX-781 mid-early; high-yielding; for forcing and openfield production; thick foliage; medium green leaves SX-782 late-flowering, universal variety, for all types of cultivation; very dark green Anthriscus cerefolium Chervil x the dark green leaves are used in culinary dishes like (and with) parsley Common fine cut dark green leaves; late sowing will not or hardly
    [Show full text]