DOCSLIB.ORG

Lunch Menu 8.29 TOM KHA GAI EGG FLOWER Chicken, Carrots, Snow Peas, Cilantro, Monday Thru Friday 11Am – 3Pm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch Menu 8.29 TOM KHA GAI EGG FLOWER Chicken, Carrots, Snow Peas, Cilantro, Monday Thru Friday 11Am – 3Pm Soups HOT & SOUR CHICKEN & BIG SOUP BOWLS VEGETABLE Bean sprouts, scallions, cilantro, and peanuts served with your choice of $8.99 Chicken, broccoli, carrots, bean sprouts, scallions, cilantro, and rice egg noodles or rice vermicelli noodles vermicelli noodles (Not available Sliced Chicken 7.49 • Sliced BBQ mild) Pork 7.99 Lunch Menu 8.29 TOM KHA GAI EGG FLOWER Chicken, carrots, snow peas, cilantro, Monday thru Friday 11am – 3pm. Light and flavorful chicken broth with lemongrass, galanga, kaffir lime, silky ribbons of egg garnished with and coconut milk broth. Must LOVE Served with a crab rangoon. scallions and black pepper coconut milk to enjoy this favorite Small 3.99 • Large 5.49 • Add it to Small 4.99 • Large 6.99 • Add it to Substitute one Vietnamese spring roll for $1. Add a cup of Egg Flower soup your meal for 1.99 (Dine-in only) your meal for 3.99 (Dine-in only) or a Lulu’s House Salad for 1.99, Tom Yum for 2.99, or Tom Kha Gai for 3.99 (Dine-in only). TOM YUM WONTON SOUP Tomatoes, scallions, cilantro and House made pork wontons, bean sprouts, scallions, cilantro, and 1. PAD SE EU straw mushrooms (Not available Chicken, egg, broccoli, carrots, and wide rice noodles mild) peanuts with your choice of rice Small 3.99 Large 6.99 • With shrimp vermicelli or egg noodles add $2 • Add it to your meal for 2.99 8.99 2. RED CURRY TOFU (Dine-in only) Green beans, bamboo strips, and spinach Salads 3. BEEF JANTABOON Dressing Options: Ginger peanut, Sesame Balsamic, Flank steak, bean sprouts, scallions, ground peanuts, cilantro, and rice Chili Garlic vinaigrette (not available mild) noodles ASIAN COBB SALAD THAI SPINACH AND CHICKEN 4. GINGER CHICKEN Cilantro, chick peas, pickled jalapenos, SALAD avocado, snow peas, and a hard-boiled egg Chicken, scallions, tomatoes, red bell Lightly breaded chicken tossed in a sweet ginger sauce with broccoli, served over greens peppers, cucumbers, and crunchy rice carrots, red onion, and snow peas served with jasmine rice LULU’S THAI NOODLE SHOP Chicken 9.49 • Flank steak 11.49 vermicelli noodles, served with your PAPAYA SALAD choice of dressing 5. SPICY SOY CURL BOWL Lulusnoodles.com Fresh green papaya julienned and tossed 9.49 • Substitute Flank Steak 11.49 Curried soy curls, carrots, onions, bean sprouts, red bell peppers, with tomatoes, peanuts, green beans, LULU’S HOUSE SALAD romaine, and peanuts on a bed of rice vermicelli noodles Monday-Saturday 11-10 dried shrimp, lime juice, and tossed in a Fresh greens, carrots, red cabbage, traditional dressing cucumber, scallions and bean sprouts 6. DRUNKEN NOODLES Sunday 12-9 8.99 • Add Grilled Shrimp 2.99 served with your choice of dressing • Add Blue Crab 3.99 Chicken, Chinese broccoli, green and red bell peppers, Thai basil, 3.49 • Add it to your meal for 1.99 (Dine-in only) peanuts, bean sprouts, scallions, lemongrass, and egg wok-tossed with wide rice noodles 2030 Central St. Drinks 7. THAI CASHEW CHICKEN Kansas City, MO 64108 Chicken, scallions, onions, green beans, and cashews with jasmine rice HOUSE MADE BUBBLE TEA (816) 474-THAI (8424) CARDAMOM LEMONADE Ask your server for today’s 8. WHANS SE-EW PAK 3.49 (Refills 1.99) selections 3.99 Tofu and fresh vegetables stir fried in a sweet garlic and ginger soy sauce with sesame seeds. Served with jasmine rice THAI ICED TEA THAI ICED COFFEE 2701 W. 47th Ave. Spiced tea from Thailand, sweetened Strong Thai coffee, sweetened with with condensed milk 3.49 (Refills condensed milk 3.49 (Refills 1.99) 9. CHICKEN SATAY BOWL Westwood, KS 66205 1.99) LOOSE LEAF TEA POT SERVICE Chicken satay, pickled daikon, carrot, cucumber, red onion, greens, green cabbage, served with ginger peanut dressing, and jasmine rice (913) 677-LULU (5858) HOT TEA Ask your server for today’s selection Single 3.99 Pot Service 5.49 Jasmine, Oolong, Green & Black. 2.49 10. LULU BOWL SOFT DRINKS COFFEE FROM THE ROASTERIE A cold bowl with marinated chicken breast, raw carrots, broccoli, Napa Coke, Diet Coke, Cherry Coke, Sprite, Hot Coffee 2.99 cabbage, scallions, red bell peppers, bean sprouts, and peanuts with rice Mr. Pibb, Minute Maid Lemonade, Cold Brew Can 3.25 noodles tossed in our house made peanut sauce and topped with crispy Barq’s Root Beer COCK ‘N BULL GINGER BEER wontons 2.99 2.99 Street Food Wok Dishes Wok No Brainers Small Plates Served with Chicken or Tofu • Pork, please add $1 • Flank Steak, please add $1.50 • Shrimp, please add $3 • Lump crab, please add $4 CURRIED COCONUT SHRIMP & PINEAPPLE SHRIMP FRIED RICE LULU’S SAMPLER THAI LETTUCE WRAPS CHICKEN Pineapple and shrimp stir-fried with DRUNKEN NOODLES BLAZING WOK BOWL Shrimp, chicken, red onion, peas, jasmine rice, cashews, golden raisins, Served with dipping sauces (Build your own) Chinese broccoli, green and Red bell peppers, napa cabbage, Thai basil, cilantro, and rice onions, egg, and scallions. Wok- Vietnamese Spring Rolls (2) Choose seasoned ground chicken, red bell peppers, Thai basil, scallions, Chinese black beans, vermicelli noodles in a green curry tossed in a house blended soy sauce Crab Rangoon (4) pork, sai ua sausage or tofu served peanuts, bean sprouts, scallions, and wide rice noodles (Made with sauce 13.49 Veggie Dumplings (4) with fresh carrots, bean sprouts, lemongrass, and egg wok-tossed jalapenos when ordered medium, hot, 14.29 Pork Dumplings (4) red cabbage, cilantro, and a side of with wide rice noodles or blazing) Pan fried or steamed peanuts and ginger peanut dressing PEPPER FLANK STEAK BASIL 12.99 12.99 Flank steak, green and red bell (No substitutions please) (Not available mild) SPICY BEEF JANTABOON Flank Steak, bean sprouts, scallions, peppers, Thai basil, and ground 14.99 8.99 LAD NAR PAD WOON SEN and rice noodles topped with peanuts. Served with jasmine rice Substitute Sriracha shrimp 12.99 CALAMARI Broccoli, Chinese broccoli, carrots, Red bell peppers, scallions, Chinese crushed peanuts and cilantro (Made with jalapenos when ordered and spinach served with rice black mushrooms, red onions, cilantro, (Made with jalapenos when ordered medium, hot, or blazing) Tossed in a scallion tempura batter, THAI HOT WINGS noodles in a gravy of garlic, ginger, egg, and cellophane noodles medium, hot, or blazing) 12.99 served with sweet chili sauce and Served with pickled vegetables and and soy sauce 12.99 13.99 Sriracha aioli tossed in a sweet and spicy sauce 11.99 8.95 (Not available mild) THAI CASHEW CHICKEN RAINBOW PEANUT NOODLES Chicken, scallions, onions, green 4 piece 6.99 • 8 piece 10.99 CRAB FRIED RICE DUMPLINGS (8) PAD KRAPHOA Red bell peppers, scallions, carrots, Succulent lump crab stir-fried beans and cashews. Served with Pan-seared egg noodles, red and bean sprouts, cilantro, peanuts, and with jasmine rice, scallions, jasmine rice Pan fried or steamed CRAB RANGOON (6) green bell peppers and a Thai cucumbers served with rice noodles yellow onion, and egg. Served with 12.99 Pork 7.99 • Vegetable 7.99 Made with real crab and served with basil infused sauce (Made with in a peanut sauce cucumber slices and fresh cilantro sweet chili sauce jalapenos when ordered medium, 12.99 14.99 LULU’S ROLLS 7.29 HOT POT SEAFOOD hot, or blazing) Seasonal fish, shrimp, napa cabbage, Pork, carrots, scallions, and 10.99 BASIL FRIED RICE carrots, yellow onion, cilantro, and cellophane noodles in a crispy fried VEGETABLE RANGOON (6) GINGER CHICKEN Red bell peppers, scallions, peas, Lightly breaded chicken tossed in cellophane noodles in a salty and wrapper served with sweet chili Served with sweet chili sauce PAD THAI Thai basil, and egg (Made with a sweet ginger sauce with broccoli, sweet soy sauce sauce 8.29 Scallions, bean sprouts, egg, jalapenos when ordered medium, hot carrots, red onion and snow peas 16.99 2 for 4.99 • 4 for 8.99 SATAY (4) peanuts, tofu, and thin rice or blazing) served with jasmine rice noodles in our own special sauce. 12.99 13.99 VIETNAMESE SPRING ROLLS Served with dipping sauces and RICE BATTERED CHICKEN This recipe comes from Lulu’s Napa cabbage, roasted bell peppers, Tofu, lettuce, carrots, scallions, cucumber onion relish father, made with nampla FRIED RICE and lo-mein with a mushroom soy cilantro, rice vermicelli noodles, and Chicken 6.99 • Beef 7.99 12.99 (Please specify with or without glaze peanuts rolled in fresh rice paper ginger) 13.99 and served with peanut sauce TEMPURA VEGETABLES KHUN MA PAD THAI Carrots, onions, peas, and egg. 2 for 4.99 • 4 for 8.99 Served with a sweet chili and Green cabbage, scallions, egg, Chicken or tofu - 9.29 chimichurri sauce bean sprouts, peanuts, tofu and Flank Steak or pork - 10.29 SRIRACHA SHRIMP 7.49 Sandwiches and Wraps thin rice noodles in a sweet and Shrimp - 12.99 Served on an Asian Slaw tangy sauce. This variation is Combo: shrimp, chicken, and flank BA’NH MI SANDWICH 9.99 ASIAN SURF AND TURF WRAP found most often in other Thai steak - 14.99 Your choice of seasoned ground Shrimp, flank steak, hard-boiled Curries restaurants Vegetable and egg - 9.29 pork, chicken, sai ua sausage, egg, avocado, rice, and bean sprouts 12.99 or tofu, served on a French with Sriracha aioli (Not available Served with Chicken or Tofu • Pork, please add $1 • Flank Steak, please add $1.50 baguette from Le Monde Bakery, • Shrimp, please add $3 • Lump crab, please add $4 WHANS SE-EW PAK mild) PAD SE EU Fresh vegetables stir-fried in a sweet with cucumbers, cilantro, pickled 12.99 WILD MUSHROOM KAENG KHIO WAN KAI Broccoli, carrots, egg and wide garlic and ginger soy sauce sprinkled daikon, radish, carrots, and a side of Sriracha aioli (Not available mild) Red curry with portabella, straw, Mild green curry with bamboo rice noodles with sesame seeds.
Load more

Recommended publications
  • 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]
  • 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.
    [Show full text]
  • Amazing Gastronomy of Thailand
    Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
    [Show full text]
  • Starts from Bangkok the Well Balanced Flavours of Bangkok Style Makes It a Popular Cuisine
    STARTS FROM BANGKOK _THE WELL BALANCED FLAVOURS OF BANGKOK STYLE MAKES IT A POPULAR CUISINE. ENJOYED BY MANY, BANGKOK BRINGS TOGETHER THE BEST AND OFFERS YOU A VARIETY OF DISHES WITH DIFFERENT TEXTURES AND TASTES. IT’S DESIGNED TO BE SHARED, SO ENJOY EVERY DELICIOUS SELECTION. EXPERIENCE THAILAND THROUGH A JOURNEY ENTRÉE 1. CHICKEN SPRING ROLL – 4 pcs $7.9 A humble and most loved entrée of deep fried OF TASTE spring rolls, filled with minced chicken, vegetables, beans and vermicelli wrapped in crispy spring roll ENJOY pastry, served with sweet chilli sauce. 2. CURRY PUFF – 4 pcs $7.9 Puff pastry filled with mild curried chicken and prawns mix, served with sweet and sour sauce. 3. GOLDEN SHIPS – 4 pcs $7.9 Crispy wonton sheets filled with minced chicken and prawns, deep fried until golden, served with sweet chilli sauce. 4. THAI FISH CAKE – 4 pcs $7.9 Ground fish exquisitely blended with chilli paste, Thai herbs, and chopped green beans and pounded into cake discs, served with sweet’n’sour sauce and ground peanuts. 5. SATAY ON SKEWERS CHICKEN OR BEEF – 4 pcs $8.5 Thin slices marinated with the flavours of Thai satay, served with homemade spiced roast peanut sauce. 6. MONEY BAG – 4 pcs $8.5 Crispy parcels filled with minced chicken, carrot, sweet corn, chestnut and crab sticks served with sweet chilli sauce. 7. PINKY- PRAWN IN BLANKET – 4 pcs $8.9 A mighty entrée with minced chicken, spiced with pepper, garlic wrapped around a king prawn centre, before it’s encased with spring roll pastry and deep chef’s recommendation / must try fried, served with sweet chilli sauce.
    [Show full text]
  • Identity Maintenance in Lanna (Northern Thai)
    PHATTHARATHANIT Srichomthong. 2012. Identity Maintenance in Lanna (Northern Thai). Journal of the Southeast Asian Linguistics Society (JSEALS) 5:67-84 Received 31/8/2011, revised text accepted 20/4/2012, published 1/7/2012 ISSN: 1836-6821 | Website: http://jseals.org | Managing Editor Dr Paul Sidwell URL: http://hdl.handle.net/1885/9144 Copyright vested in the author; released under Creative Commons Attribution Licence www.jseals.org | Volume 5 | 2012 | Asia-Pacific Linguistics IDENTITY MAINTENANCE IN LANNA (NORTHERN THAI) PHATTHARATHANIT Srichomthong Faculty of Liberal Arts, Maejo University, Thailand <[email protected]> Abstract The identity of the Lanna people in northern Thailand is remarkably maintained through the northern language “Kam Mueang” in a context of cultural hybridity. This study was conducted in Chiang Mai, known as the capital of Lanna to investigate the maintenance of Lanna identity through the use of Kam Mueang words on signage. Signage of any possible forms in public, composed with words from single to large strings either permanent or contemporary, especially on the side roads was collected as data used in this study. Four pattern repertoires of signage are found including signs in foreign languages, signs in different mixed languages, signs in Thai only, and signs in Kam Mueang, mixed and non-mixed, respectively. Five Kam Mueang words including “Mueang”, “Huean”, “Doi”, “Kat”, and “Kham” on signs in public spaces reflect identity maintenance of Lanna people. Kam Mueang in public signage though found at a low rate compared to the frequency of all utterances types, currently and remarkably displays salient phenomenon of social identity. Key words: identity, maintenance, Northern Thai ISO 639-3 language codes: nod 1.
    [Show full text]
  • Thai Cuisine 1 Thai Cuisine
    Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
    [Show full text]
  • Where Is Chiang Rai?
    The Lost Passport’s Ultimate Chiang Rai Travel Guide Why You Need to Visit Chiang Rai Contents Most people say there aren't many things to do in Chiang Rai. And since Why You Need to Visit Chiang Rai ................................. 2 you’ve downloaded this guide, I guess you already kind of know that. Contents .......................................................................... 2 All other Chiang Rai travel guides cover attractions near the town such as; White Temple, Black House, the Clock Tower. Sure, these are interesting, Where is Chiang Rai? ..................................................... 3 and you should visit them, but there is so much more to be discovered. The reality is that most travellers don't go beyond the town, and really miss How to Get to Chiang Rai ............................................... 4 out loads of amazing things to do in Chiang Rai. Maps of Chiang Rai ......................................................... 5 Chiang Rai has a very diverse culture. There are the people of Northern Thailand which speak their own dialect of Thai called Lanna. Then there Attractions in Town ......................................................... 8 are the countless ethnic villagers such as Lahu, Karen, and Hmong which have lived in the mountains around the borders of Cambodia, Laos, China Temples ......................................................................... 11 and Thailand for centuries. They maintain age old traditions not seen elsewhere in Thailand. Waterfalls ....................................................................... 15 The nature in Chiang Rai is stunning. While living there I discovered beautiful waterfalls, amazing mountain hikes, relaxing hot springs, and Art Galleries ................................................................... 18 even a beach! I explored by longtail boat down and upriver, motorbiked off- beat trails in the national park, and cruised about town in a Tuk-Tuk after Mountains ...................................................................... 19 one too many beers.
    [Show full text]
  • Steaming Is a Pure, Simple and Almost Is a Pure, Simple and Steaming Back of Cooking
    STEAM CONTRIBUTORS STEAM Steaming is a pure, simple and almost spiritual way of cooking. Dating back TEXT to prehistoric times when food was Tan Su-Lyn wrote Lonely Planet’s cooked over hot springs, this culinary . World Food Guide: Malaysia and technique has since inspired chefs T Singapore, and co-authored chef, HE across the globe to harness its Jereme Leung’s cookbook, delicate heat by developing New Shanghai Cuisine. She was implements such as multi-tiered formerly the managing editor of S steamers, tagines and even recipes PIRIT Wine & Dine magazine. where food is cooked en papillote (where ingredients are sealed in PHOTOGRAPHY paper to steam in their own juices). Alexander Haselhoff spent several years in the USA working on the O To steam food is to cook ingredients Marlboro advertising campaign F LIF by enveloping them in water vapour which led to numerous awards and in a sealed vessel. This method of exhibitions. He has since contributed cooking provides even, moist heat to over 40 German cookbooks. and leaves fish, poultry and E vegetables naturally tender. Precious DESIGN nutrients are retained. Flavours Art Director Chris Wee’s Lincoln remain clean and clear. And colours Modern hardback book, created for stay true. SC Global, won an Asia Graphics Award in 2001. His work on Shopping As leading creators of top-quality magazine also won a Gold Award at appliances, Miele has naturally sought Publish Asia 2002. to produce the ultimate steamer for the contemporary kitchen. Even so, our commitment goes well beyond simply creating a highly functional machine with a sleek design.
    [Show full text]
  • Esan Classic Special
    Esan Classic Special 001 Seur Rong Hai l Grilled top sirloin Beef l เสือร้องไห้ 16.95 Grilled top sirloin beef with chili powder, rice powder, tamarind sauce ....................................................................................................................................................................................... 002 Pla Muk Haeng l Sun dried Calamari l ปลาหมึกแดดเดียว 14.95 Fried sun dried calamari with seasoning ....................................................................................................................................................................................... 003 Keawn Wan Pad Heang l Stir-fried Green Curry l แกงเขียวหวานผัดแห้ง Stir-fried green curry sauce with Thai eggplant, kefir lime leaves, galangal Fish Cake 16.95 Beef 16.95 ....................................................................................................................................................................................... 004 Pad Phed l Chili Paste & Young Peppercorn l ผัดเผ็ด Stir-fried with a house made chili paste, young pepper corn and galangal Alligator 24.95 Venison 24.95 Beef 15.95 Boar 17.95 Catfish 16.95 Sparerib 17.95 ....................................................................................................................................................................................... 005 Kaeng Pa Kwang l Thai Spicy Curry with Venison l แกงป่ากวางพริกสด 24.95 New Zealand Venison in a broth made from house made chili paste, young pepper corn and galangal ......................................................................................................................................................................................
    [Show full text]
  • Street Food Wok Dishes Curries
    Thai Noodle Shop Street Food House Made Small Plates LULU’S SAMPLER LULU’S ROLLS THAI LETTUCE WRAPS CRAB RANGOON (6) Served with dipping sauces Thai style pork, sweet chili sauce (Build your own) Hand folded with real crab meat Vietnamese Spring Rolls (2) 2 for 4.99 • 4 for 8.99 Carrots, red cabbage, bean sprouts, 7.29 Crab Rangoon (4) cilantro, peanuts, ginger peanut dressing Veggie Dumplings (4) VIETNAMESE SPRING ROLLS (Not available mild) VEGETABLE RANGOON (6) Pork Dumplings (4) Tofu, lettuce, carrots, scallions, cilantro, Choose: Hand folded, served with sweet chili Pan fried or steamed rice vermicelli noodles, peanuts Seasoned Chicken 8.99 sauce (No substitutions please) 2 for 4.99 • 4 for 8.99 Seasoned Pork 8.99 8.29 ก๋วยเตี๋ยวSeasoned Tofu 8.99 14.99 DUMPLINGS (8) SATAY (4) Pan fried or steamed Sai Ua Pork Sausage 8.99 Dipping sauces,relish THAI HOT WINGS Pork 8.29 • Vegetable 7.99 Sriracha shrimp 12.99 Chicken 7.50 • Beef 7.99 Tossed in a sweet and spicy sauce SRIRACHA SHRIMP (Not available mild) CALAMARI TEMPURA VEGETABLES 12.99 4 piece 6.99 • 8 piece 10.99 Sweet chili sauce, Sriracha aioli Sweet chili, chimichurri sauce 8.95 7.49 Wok Dishes Served with Chicken or Tofu • Pork, add $1.50 • Flank Steak, add $1.99 • Shrimp, add $3 • Lump crab, add $4 WHANS SE EU PAK PAD THAI DRUNKEN NOODLES BLAZING WOK BOWL Vegetables wok-tossed in a garlic, ginger Scallions, bean sprouts, egg, peanuts, tofu, Chinese broccoli, bell peppers, Thai Red bell peppers, napa cabbage, soy sauce, sesame seeds, jasmine rice rice noodles in our own special sauce.
    [Show full text]
  • Khang Thang Jarn Rerm Jarn Lak Khong Kiang
    Khang Thang Jarn Lak Puak Tod (v) 11 Gai Yarng Wichian 25 Deep-fried shredded taro & bean curds w Chargrilled chicken thigh w Thai spices & Kab Moo 7 herb-salt & homemade sweet chilli sauce lemongrass served w toasted rice & chilli sauce Homemade pork crackling Khao Greab Nah Moo 16 Kua Gai 16 Brown jasmine rice 3.5 Caramelised pulled pork on Thai prawn Wok fried flat rice noodle, marinated chicken cracker w chilli oil & sesame thigh, eggs, preserved cabbage w Sriracha Sticky rice 3 Satay Leu 12 Khao Soi 16 Chargrilled wild boar skewers in coconut & Braised beef neck w fresh egg noodles in a curry paste w peanut sauce & cucumber pickle spicy coconut broth w condiments Ab Pla 14 Pad Pak (v) 14 Grilled banana leaf parcel stuffed w market fish, Spicy stir fry of straw mushroom, seasonal lesser galangal & Thai herbs greens, hard tofu, garlic & chilli We use free range pork & poultry. Our Kua Muek 15 Gaem Wua Sarm Ros 26 fish is caught with the Wok seared cuttlefish w pickled cucumber, Twice cooked beef cheeks, w spicy pickled chilli utmost respect for herbs, chilli, lemongrass, crushed peanuts & & tamarind sauce sustainability. green chilli sauce Taohu Long Song (v) 14 Sai Krok Isaan 16/200g Fluffed silken tofu w peanut sauce Isaan pork sausages w lightly pickled ginger, & Asian greens green chilli, shallot & blackened peanuts Yum Pla Grob Market price Sai Ua 16/200g Deep fried whole fish, herbs, shallots & cashew Lanna pork sausage w aromatic spices & kaffir nuts w spicy sweet & sour dressing lime w young green chilli paste Gaeng Hung Lay
    [Show full text]
  • Appetizers Traditional Appetizers Soups
    APPETIZERS Egg Rolls (3) Egg rolls filled with chicken, carrot, cabbage, and bean thread noodles served with a side of sweet & sour sauce. 6.00 Fried Tofu Deep-fried bean curd with a side of sweet & sour sauce topped with chili paste, cilantro and ground peanuts. 6.00 Spring Rolls (2) Fresh Thai rolls wrapped with bean sprouts, cucumber, and tofu with sweet tamarind sauce. 7.50 Peanut sauce Spring Rolls (2) Fresh Thai rolls wrapped with bean sprouts, cucumber, and tofu with peanut sauce. 7.50 Crab Rangoon (8) Deep-fried wontons filled with cream cheese, celery, and imitation crab served with a side of sweet & sour sauce. 7.50 Fried Shu Mai (8) Fried shrimp dumplings served with a side of sweet & sour sauce. 7.50 Pot Stickers (8) Deep-fried chicken and veggie dumplings served with a side of sweet & sour sauce. 7.50 Chicken Satay Grilled curry marinated chicken strips served with a side of cucumber salad and peanut sauce 10.00 TRADITIONAL APPETIZERS Thai Grilled Marinated grilled pork shoulder served with homemade hot dipping sauce. 10.50 Thai Wings Thai styled deep-fried chicken wings served with homemade dipping sauce. 10.50 Issan Sausage(sour) Deep-fried fermented rice and pork sausage served with a side of ginger, fresh Thai pepper and peanuts. 10.50 Sai Ua Sausage (spicy) Deep-fried spicy pork sausages served with a side of ginger, fresh Thai pepper and peanuts. 10.50 Sausage Combination A combination of both Issan and Sai Ua sausage served with a side of ginger, fresh Thai pepper and peanuts.
    [Show full text]