Enak Noodle Restaurant Menu

Total Page：16

File Type：pdf, Size：1020Kb

Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried tomato & cream cheese, into two pieces of wheat sliced bread, grilled, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad of the day with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SPICY PRAWNS SOUP Prawns & vegetables soup with local spices, choice of noodle SUP DAGING (MALAYSIAN BEEF SOUP) Intense flavour soup with local aromatic & local vegetables served with your choice of noodle VEGETARIAN MEAT SLICE TOMATO SOUP Served with your choice of noodle Choice of Noodles Yellow noodle Kuay teow noodle Mee Suah noodle Udon noodle Sandwich of the Day TURKEY HAM & CHEESE SANDWICH Classic turkey ham sandwich on a multi-grain bread with lettuce, tomato & cheese, toasted at your convenience SALAD OF THE DAY Plate of fresh mixed salad of the day with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team.

Copy Link

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]
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
[Show full text]
Fresh Tomato, Roasted Red Peppers, Cream, Basil, Thyme, Fried Bread
tomato soup cheese & meat platter fresh tomato, roasted red 28 peppers, cream, basil, thyme, fried bread *vegetarian cheese platter 8 fromage d’affinois de brebis beemster Aged gouda house ricotta 2yr aged cheddar grilled bread, rosemary cypress grove humboldt fog honey, sea salt 18 *gf available 10 meat platter smoked duck breast pork dumplings alps capocollo ground pork, ginger, garlic, bresaola plum sauce, micro greens finocchiona 14 18 *platters served with tuna tartare sweet and dried fruit yellowfin tuna, guacamole, & flatbread green onions, fresh lime, sesame, soy, jalapeños, pickled ginger roasted beet salad *gf available blue cheese, candied pecans, 16 mixed greens, red onions, sherry vinaigrette duck turnover *gluten free smoked gouda, mozzarella, 13 corn, red onion topped with jalapeño, pineapple pico, kale caesar salad guacamole, micro greens parmesan & croutons 16 house made dressing *gf available 13 grilled shrimp toast guacamole, pickled red add chicken 5 onions, green tabasco add salmon or shrimp 7 served on flatbread 16 pear salad baby arugula, dates, spicy lamb meatballs tamarind dressing smoked chipotle, tomato *gluten free sauce, tzatziki & pita bread 13 16 macaroni & cheese 8” mushroom pizza hand cut fries cream, mozzarella cheese, *gluten free shiitake mushrooms, gouda cheese, parmesan 7 caramelized onions, taleggio, 12 shallots, parsley brussels sprouts 13 *gluten free broccoli & garlic 7 8” amatriciana pizza with oyster sauce tomato sauce, pancetta, *gf available butter corn mozzarella, basil 7 *gluten free *vegetarian
[Show full text]
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher.
[Show full text]
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
[Show full text]
Ramen Noodles History & Makeover
Ramen Noodles History & Makeover with Homemade Noodle Bowl Lab Intro: How many of you have prepared/eaten one of the “Ramen Noodle” instant soup packages? Why? Create a list on the board. What is Ramen? Ramen is a quick cooking Japanese noodle served with meat, broth and vegetables. It’s Japan’s version of “fast food”. Discuss: Anyone know when these noodles were first introduced, how they were invented and when they became a global food? Let’s find out…this trivia game about Ramen Noodles as a “pre-test”. http://www.allthetests.com/quiz23/quiz/1182521396/Do-You-Know-Ramen- Noodles Activity: View the YouTube video “Nissin Noodles - The Instant Meal with a Lasting Legacy” and complete the guide sheet while viewing. https://www.youtube.com/watch?v=fqseyLw2Flg Go over the correct answers for the guide sheet. Discuss: Ramen Noodle Instant Soup packages often get a bad rap when it comes to nutrition. Anyone know why? Use your iPads or the internet to investigate and create a list of at least 5 reasons these little packages of convenience are not recommended to eat on a regular basis and are considered unhealthy. Here is one website to help you get an idea of what your students should be finding: https://www.yahoo.com/beauty/whats-actually-in-instant-ramen- 115416194312.html Share nutrition information discoveries about ramen noodles. So…how can we enjoy the convenience of the ramen noodles in a healthier way? The answer is…make your own noodle bowls using fresh ingredients. First, get rid of the instant soup packages with flavor packs and substitute another type of quick cooking Asian noodle like Soba, Udon or Rice.
[Show full text]
What Will You Make of It?®
What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.
[Show full text]
2017 Lenten Soup Supper Recipes
2017 Lenten Soup Supper Recipes St. John the Beloved McLean, VA Table of Contents BAKED POTATO SOUP ................................................................................................. 3 BROCCOLI-CHEDDAR SOUP .......................................................................................... 4 BUTTERNUT LENTIL STEW ............................................................................................ 6 CRAB-CORN CHOWDER ............................................................................................... 8 CREAMY TOMATO TORTELLINI SOUP ......................................................................... 10 IRISH GUINNESS BEEF STEW ...................................................................................... 11 ITALIAN WEDDING SOUP ........................................................................................... 13 LENTIL SOUP .............................................................................................................. 14 MOROCCAN STEW ..................................................................................................... 15 NEW ENGLAND CLAM CHOWDER .............................................................................. 17 VEGETARIAN CHILI ..................................................................................................... 18 VENUS DE MILO SOUP ............................................................................................... 19 Baked Potato Soup Ingredients: • 6 med to large Russet Potatoes • 1 1/3 cup butter
[Show full text]
Easy Ramen Noodle Soup
Search 0 easy ramen noodle soup Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen. SERVES: 6-8 ingredients directions 2 tbsp olive oil 1. Place a soup pot over medium heat with olive oil. Add 1 medium white onion, onion, carrots, garlic, ginger, red pepper flakes and black chopped pepper. Stirring occasionally, cook for 4-6 minutes, until 2 medium carrots, peeled vegetables are softened. Add sake and stir to deglaze pan for and diced 30 seconds. Add soy sauce and cook, stirring 1 minute. Add 2 large garlic cloves, minced chicken broth and bring to a boil. Reduce to a simmer and 2 tsp minced fresh ginger cook for 15 minutes. ¼ tsp red pepper flakes 2. While the soup is simmering, cook ramen noodles ¼ tsp freshly ground black according to package directions, until just tender. Rinse and pepper drain noodles. Add ramen noodles and baby bok choy to ¼ cup sake simmering soup. Simmer 5-10 minutes more. Stir in lime juice ¼ cup soy sauce and ladle into bowls, garnishing with chopped parsley. Serve 10 cups chicken broth immediately. 8oz ramen noodles ½ lb baby bok choy, washed and thinly sliced ½ lime, juiced “All the dreamers in all the world are Chopped Italian flat leaf dizzy in the noodle.” parsley, for garnish — E D I E A D A M S print.
[Show full text]
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.
[Show full text]
Soup Recipes Using Health One Meal Replacement
Soup Recipes Using Health One Meal Replacement General tips and pieces of information are here at the beginning. More specific tips will be found in the section with specific recipes...i.e., waffles. Hopefully the tips will answer some of the questions the recipes can create. Many of the more complex recipes come from the website http://nolongeragrimgirl.blogspot.com/ Mary (the blogger at that address) has many pictures to show how food should look at various stages of preparation. There is a find box in the upper left- hand corner of her page, just type in the recipe name and it will appear, then you can see how she makes it. If you are new to the HOMR (Health One Meal Replacement) page, you might find the HNT YouTube Channel of interest for help with recipes. There are about 30 videos you can watch for ideas and help. Check it out here: http://www.youtube.com/hntweightloss HOMR Tip: Your microwave and oven may not cook the same as the times/temps in the recipes provided. Please be aware of this and adjust according to your appliances! The last thing we want for you is an overcooked MR! In all the recipes, HEALTH ONE MEAL REPLACEMENT is abbreviated as MR. The number after the recipe title, i.e., (3), tells the number of servings the recipe will provide. Mix (whisk) dry ingredients together before adding the liquid in each recipe for a better end product. When you find a (+ that is where you fill in the additive calories for that food.
[Show full text]
Chicken Noodle Soup Developed by Joy Bauer, RD, for Everyday Health
Healthy Recipes From Joy Bauer www.EverydayHealth.com Chicken Noodle Soup Developed by Joy Bauer, RD, for Everyday Health Few meals are more soothing than a steaming bowl of chicken noodle soup. My healthy take on this comfort food classic uses whole-grain noodles, lean chicken breast, and an extra dose of veggies to boost the nutrition in every nourishing bowl. If you’re experiencing symptoms, there’s still no need to fear the cooked carrots and parsnips as they are gentle on the digestive system when well-cooked. Makes 6 servings Ingredients • 2 tablespoons olive oil • 1 large onion, diced • 2 large carrots, peeled and diced • 3 parsnips, peeled and diced • 3 stalks celery, diced • 2-3 cloves garlic, minced • 1 sprig thyme (may substitute ½ teaspoon dried thyme) • 1 bay leaf • 1 pinch crushed red pepper flakes (optional) • 2 quarts reduced-sodium chicken broth • 2 cups diced cooked skinless chicken breast • 3 cups whole-grain egg noodles • Ground black pepper • 2 tablespoons chopped parsley (optional) Preparation 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. 2. Add the chicken broth and bring to a boil over high heat. Reduced the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender. 3. Uncover the pot and bring the broth to a rolling boil over medium-high heat.
[Show full text]