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Small Plates Greens and Grains
SMALL PLATES Chorizo & Chips P470 chorizo, morcilla, chili, egg, toasted nacho chips bacon chips P400 Bayleaf Fries P250 crispy bacon, malt vinegar skinny fries, spice dust, cranberry ketchup Raffaele Gamberetti P480 white shrimps, preserved lemons, garlic, almonds Chorizo & Chips Spicy Gyoza green chili Raffaele Vongole Blanco P430 fresh clams, white wine, roasted tomatoes Queso Blanco P390 local white cheese, salted fish flakes, garlic crostini Chimichanga P380 deep fried mini beef burritos, salsa, guacamole cilantro Pita Bread P350 Glazed Wings P370 grilled pita bread, hummus, baba ganoush fried chicken wings, spicy Asian glaze cucumber pickles GREENS AND GRAINS Nachos Skillet P390 Chicken Tandoori Salad P370 toasted corn chips, braised beef, tomato salsa grilled tandoori spiced chicken, mixed green guacamole, sour cream cheese, jalapeno and vegetables, tahini dressing Chili Calamari P370 Sun Dried Tomato and Dates P385 crispy squid, chili, aioli, lime sun dried tomato, sliced dates, quesong puti roasted almonds, balsamic Spicy Gyoza P350 soy vinegar, pickled cucumber, sesame seeds Grilled Bacon Caesar P395 ginger-chili oil romaine, parmesan croutons, creamy garlic-anchovy dressing, grilled bacon Beef Saikoro p530 beef tenderloin, soy-onion jus, daikon, garlic Harvest Bowl P390 roasted squash, crunchy potatoes, marinated sausage and Shrimp Quesadilla P450 eggplant, bell peppers, farmers ham crisp tortilla, chorizo, white shrimp, tomato salsa cheese, sour cream Fruit and Veggies P390 watermelon, ripe mango, cucumbers, red onions salted -
FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Copy of Manila Mart Catering Menu
DESSERTS Leche Flan 27 Cassava Cake 27 Whole (Bilao) Puto 1/2 - 13.75 | Whole - 25 Whole (Bilao) Puto with Salted Duck Eggs 1/2 - 16.25 | Whole - 29 Whole (Bilao) Biko 1/2 - 15.00 | Whole - 27 Whole (Bilao) Sapin-Sapin 1/2 - 14.25 | Whole - 26 Whole (Bilao) Ube Kalamay 1/2 - 14.25 | Whole - 26 Ginataang Bilo-Bilo 45 Ube Halaya 29 Ube Biko 25 Maja Blanca 25 Bibingka na Latik 15 | 27 Kutsinta 15 (25pcs) | 26 (50pcs) Pichi Pichi (cheese or grated coconut) 15 (25pcs) | 27 (50pcs) MANILA MART Turon 25 (25pcs) | 49 (50pcs) CATERING MENU PARTY PACKAGES WWW.MANILAMART.COM - NO DISH SUBSTITUTIONS PLEASE - PARTY PACK FOR 16 | $125 - $7.81 / PERSON @MANILAMART Choice of Small Tray: Bihon or Spaghetti 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) /MANILAMART 20pcs Chicken Inasal OR Crispy Fried Chicken Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan BIT.LY/2P1ZHKP PARTY PACK FOR 24 | $195 - $8.13 / PERSON C h oice of Medium Tray: Bihon or Spaghetti HOURS OF OPERATION: 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) TUES - SAT 10:00AM - 7:00PM (KITCHEN CLOSES @ 6PM) 26pcs Chicken Inasal OR Crispy Fried Chicken SUN 9:00AM - 6:00PM (KITCHEN CLOSES @ 3:00PM) Choice of Small Tray: Chop Suey or Sauteed Beans & Squash Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan PLEASE GIVE US AT LEAST A WEEK ADVANCE NOTICE FOR ALL CATERING PARTY PACK FOR 32 | $230 - $7.19 / PERSON ORDERS. PLEASE SCHEDULE AN APPOINTMENT OR EMAIL US AT C hoice of Medium Tray: Bihon or Spaghetti [email protected] FOR LARGER ORDERS. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Chefmanship™ Academy
Healthy Dishes Chef Robin Ho Wai Kwong, Singapore “As people travel, they are becoming more aware of what they will eat, how their food is cooked, how it is dealt with, and how germs spread. People want to know how food is coming in and being grown.” What’s Inside This Module? Introduction Why Health? Introducing Healthier Menus 8 Ways to Healthier Cooking Create “Just Right” Portions Offer Less Salt Use Healthier Fats Offer Less Sugar What’s Inside This Module? Add More Fruits & Veggies Limit Calories Making Healthy Soups, Sauces, & Gravies Making Healthy Desserts Guilt-Free Cooking Methods Promote Healthy Choice Menus Recap & Summary Diners are concerned about their health, and yet they don’t have time to cook. Why Health? Food is more than just about taste • While taste still ranks high among reasons for food preference, nutrition is gaining more attention. • Increased awareness about wellness and how diet affects people’s health and even life spans, have caused people to seriously consider the nutritional content of the food they eat. Operators’ Responsibility • To educate our diners on the value of good nutrition. • To provide our diners with healthy menu options. • To effectively show that nutritious food can be equally exciting and flavorful. Introducing Healthier Menus Chef Dhillon Ng, Malaysia “Vegetarian options are requested more. It is about eating healthy. The market is becoming more knowledgeable.” Chefs and foodservice professionals play an important role in the health and nourishment of their customers. 1. Identify customers’ needs and wants. 2. Develop 5. Educate action plans diners to to address become customers’ more health needs and conscious. -
Updated As of 5 March 2016 Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra
Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra JK1407 Date of publication: Monday, 22 February 2016 Author: Tony, Johor Kaki Name of publication: http://johorkaki.blogspot.com/ http://johorkaki.blogspot.com/2016/02/15-hour-food-frenzy-safari-in-manila.html I just got home from the gruelling 15 Hour Food Frenzy Safari in Manila curated by KF Seeton of Makansutra and Anton Diaz of OurAwesomePlanet in conjunction with the World Street Food Congress WSFC 2016. I am so excited to share this crazy foodie adventure with you :-D The 15 Hour Food Frenzy Safari is a memorable introduction to delicious Philippines food, culture, places, history and people. Updated as of 5 March 2016 Over thirty of us, local and overseas media were put through the intensive 15 hour long initiation to Philippines food. Setting off from Seda Hotel in the buzzing Bonifacio Global City BGC, our first stop was Recovery Food just 5 minutes hop away. Recovery Food began as a small shop popular with party goers who popped by before and after Updated as of 5 March 2016 drinking at bars. It's a modern cafe now, though simply furnished. Recovery Food has kept to the original home style comfort food menu and round-the-clock operations that had earned it success. There were many Filipino home style dishes to try at Recovery Food. I enjoyed their signature Tapa de Morning which sounded like "top of the morning" (hint.. hint.. hangover food). I was happily chomping down on the home made tapa which tasted like a tender type of savoury sweet zingy tangy beef jerky and slurping up that gorgeous runny egg when KF Seetoh came over and warned me to take it easy. -
SHIRLEYS UPDATED MENU 070219 Reduced2x
BREAKFAST • LUNCH SPECIALS • SNACKS BREAKFASTDINNER • DESSERTS• LUNCH SPECIALS • LATE NIGHT• SNACKS CATERDINNER TRAYS • DESSERTS • FUNCTIONS • LATE & EVENTSNIGHT CATER TRAYS • FUNCTIONS & EVENTS www.shirleyscoffeeshop.com shirleyscoffeeshopfanpage @shirleys_saipan shirleyscoffeeshop hirley’s Coffee Shop opened its doors in January of 1983 at the Downtown Hotel in Hagatna, Guam. It was my dream to combine Chinese and American food into a satisfying menu. The tastes and personalities of the customers who come through Shirley’s Coffee Shop doors are as different as their shoe sizes, but they all have one thing in common: they enjoy the best tast- ing combination of Oriental and American cooking for which Shirley’s is famous for. I personally invite you to come and bring your friends and family for a tasty treat that you will remember. Shirley’s Coffee Shop is acclaimed to have the best fried rice, pancakes, and ome- lets on Guam and Saipan by some very important people…our customers. Thank you for coming to Mama Shirley’s Coffee Shop! Sincerely, Mama Shirley Chamorro Sausage Cheese Omelet with Waffles A breakfast All-Day treat anytime! Breakfast Served with your choice of steamed white Upgrade your plain rice to any or brown rice, toast, pancakes, waffles, fried rice of your choice for fries, hashbrown or English Muffin. Served with your choice of steamed rice, Upgrade your plain rice to any $3.15 extra toast, pancakes, or English muffin. fried rice of your choice for $3.15 extra Eggs 'n Things Omelets Ham/Bacon/Spam/Spicy Spam Links/Corned -
Philippine Scene Demonstrating the Preparation of Favorite Filipino Dishes
Msgr. Gutierrez Miles Beauchamp Entertainment Freedom, not bondage; Wait ‘till you Annabelle prefers Yilmaz transformation... hear this one over John Lloyd for Ruffa June 26 - July 2, 2009 Thousands march vs ConAss PHILIPPINE NEWS SER- VICE -- VARIOUS groups GK Global Summit A visit to my old high school opposed to Charter change yesterday occupied the corner of Ayala Avenue and Paseo de Meloto passes torch No longer the summer of 1964, but Roxas in Makati City to show their indignation to efforts to to Oquinena and looks rewrite the Charter which they the winter of our lives in 2009 said will extend the term of toward future When I mentioned that I President Macapagal-Arroyo. would be going home to the Event organizers said there were about 20,000 people who Philippines last April, some marched and converged at of my classmates asked me the city’s financial district but to visit our old high school the police gave a conserva- and see how we could be tive crowd estimate of about of help. A classmate from 5,000. Philadelphia was also going Personalities spotted marching included Senators home at the same time and Manuel Roxas II, Benigno suggested that we meet “Noy-noy” Aquino III, Pan- with our other classmates in filo Lacson, Rodolfo Biazon, Manila. Pia Cayetano, Loren Legarda, Jamby Madrigal and Rich- By Simeon G. Silverio, Jr. ard Gordon, former Senate Publisher & Editor President Franklin Drilon and Gabriela Rep. Liza Maza, and The San Diego Rep. Jose de Venecia. They Asian Journal took turns lambasting allies of the administration who See page 5 Arellano facade (Continued on page 4) Tony Meloto addresses the crowd as Luis Oquinena and other GK supporters look on. -
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp. -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
Catering Services (PSWDO)
Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE LOT 1: CATERING SERVICES Supplemental Feeding Program ti indigent Senior Citizen (SC) and underpriviliged Person's w/ Disabilities at Macrohon, So. Leyte. First Week: Menu: (Day 1) Lunch: Nilagang Manok, Pork Chop, Rice, Melon (Yellow) pax 71 (Day 2) Lunch: Sotanghon with Veggie, Buttered Chicken, Rice, Manggo pax 71 (Day 3) Lunch: Chicken Noodle Soup (Macaroni, Milk, Chix, Carrots), pax 71 Vegetable Lumpia, Fried Fish, Rice, Banana (Day 4) Lunch: Pork Sinigang, Lumpia Shanghai, Rice, Papaya pax 71 (Day 5) Lunch: Fish Tinola, Humba, Guso Kinilaw, Rice, Avocado with milk pax 71 2nd Week: Menu: (Day 1) Lunch: Shrimp Sinigang, Meat Balls, Rice, Banana Lakatan pax 71 (Day 2) Lunch: Tahong Soup, Sauteed Vegetables, Fried Pork, Rice, pax 71 Papaya Cont'n.