Weekend À La Carte High Tea Buffet

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Weekend À La Carte High Tea Buffet Saturday, Sunday and Public Holidays, 3.30pm to 5.30pm S$48++/adult, S$24++/child peranakan homemade otak-otak (grilled crustacean mousse with coconut and asian spices) chilli crab kueh pie tee kueh pie tee (crispy top hats filled with braised sweet turnips, egg, prawns and peanuts) ngoh hiang (five-spice pork rolls wrapped with beancurd skin) nyonya rojak (fruit salad with cruller in shrimp paste sauce) western assorted finger sandwich (cucumber and cheese, egg and spring onion, ham and cheese) plain and raisin scones with berry jam and clotted cream babi pongteh (nyonya-style braised pork in fermented soybean sauce) buttermilk fried chicken pulled duck with plum sriracha and cucumber salad served with sweet sauce and chilli sauce baked bbq pork pastry beancurd roll in oyster sauce braised chicken feet char siew pau deep fried fish ball with nyonya curry sauce glutinous chicken rice in lotus leaf har kau (crystal prawn dumpling) jiaozi with szechuan sauce (chicken dumplings) lotus bun mini portuguese egg tart pork ribs in black bean sauce prawn fritter salted egg custard bun siew mai (pork and shrimp dumpling) maggie goreng mee siam nasi lemak with sambal prawn and egg nyonya laksa with sliced fish cake and prawn wok fried radish cake with xo sauce asian chilli crabmeat with man tou fried pork in fermented beancurd kung bao lotus root with cashew nut prawn paste chicken cubes stir fried kam heong egg tofu sweet and sour fried eggplants durian series signature durian pengat durian crème brûlée durian puff durian tiramisu durian waffles tang shui (sweet soup) hot glutinous rice ball with sweet ginger soup papaya snow fungus and almond soup pulut hitam (black glutinous rice) tau suan with youtiao (split mung bean and crullers) yam paste with gingko nut chilled grass jelly, attap seed, longan and red bean chendol (ice topped green panda jelly strands with coconut and gula melaka) mango, pomelo, ice jelly and sago all-time favourite assorted nyonya kueh chocolate / strawberry ice cream seasonal fresh fruit .

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Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand
PRODUCT SPECIFICATIONS FORM January 2018 Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand Packaging Specifications Net weight per unit 105 oz Drained weight per unit 64 oz Net weight per case 40 lbs Gross weight per case 45 lbs Case Dimensions (LxWxH) 18.75 x 12.5 x 7.0 TiHi 7 x 8 Case Cube 0.93 Product UPC 0 46274 14941 0 Case GTIN 600 46274 14941 2 Primary: tin Packaging Material Secondary: carton Physical Properties Cut tidbit style Grade standard Packing Media juice broken fruit, blemished or bruised Tolerances for Defects* peel of fruit, core, seeds, or other organic matter 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic tidbit style fruit cocktail of variety pinapple, red Appearance papaya, yellow papaya, and guava Color to each its own, color should not bleed Aroma characteristic, no off odors Flavor characteristic, no off flavors Microbiological Properties Value Method Is this a LACF? YES Product exempt from microbiological testing under the regulation of 21 CFR 113 Chemical Properties Value pH Brix Ingredient Distribution Ingredient Name % Breakdown pineapple (50% +/-7%), red papaya (25% +/-5%), yellow papaya (15% +/-2%), guava (10% +/-4%), pineapple juice, citric acid Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 60 Calories from Fat (Kcal) 0 Total Fat (g) 0 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg)
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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.
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September 2020 C L O S
Semcac Senior Nutrition La Crescent September 2020 Meals are subject to change MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 Pork Steak –w-Dressing Meat Lasagna Veg Beef Barley Soup Kielbasa Asparagus Tossed Salad,Garlic Brd Crackers Alt: Baked Fish/Tartar S Cinnamon Applesauce Orange Slices Beef or Egg Salad Sand. Baked Potato/Sr Cream Cookie or Bar Moon Cake 5 Cp Fruit Salad/Brownie Carrots *Diab Fruit *Diab Banana *Diab: Cookie or Bar Fresh Banana LABOR DAY 7 8 9 10 11 Spaghetti w Meat Sauce BBQ Pork Loin Hawaiian Chicken/Rice Pilaf Baked Fish/Tartar Sc Toss Salad/Dressing Baked Potato/Sour Cream Green Beans C L O S E D Alt: Ground Beef Patty Garlic Brd, Cott. Cheese Calico Beans Orange Slice Potatoes & Carrots Oatmeal Choc Chip Bar Dessert – Grapes Rocky Road Pudding Mandarin Orange Delite *Diab Cookie *Diab: Fruit Cup *Diab: Mandarin Orange 14 15 16 17 18 Hamburger w/ Trimmings Hot Turkey Sand/Gravy New England Boil Dinner Chef’sSalad - Ham Veg. Lasagne/Garlic Brd Roadside Potatoes Mashed Potatoes/Beets Alt: Grnd Beef Patty/Veg Dressing Toss Salad/Fruit Salad Baked Beans w/ Apple Pumpkin Bar Seafoam Salad Alt: Chicken Breast Cookie Fresh Fruit *Diab Fruit Cup Pistachio Cake Hawaiian Cake *Diab Cookie *Diab: Angel Food Cake *Diab: Mixed Fruit Cup 21 22 23 24 25 Chicken Chili/Corn Brd Swiss Steak/Gravy Chicken Broccoli Bake Baked Ham/Sweet Potato Rib Patty Cottage Cheese/Peach Mashed Potatoes Cranberry Salad/Muffin Alt: Chicken Breast Alt: Baked Fish/Tartar S Walnut Dream Bar Corn Snickerdoodle Brownie Green Bean Casserole Fancy AuGratin Potato *Diab: Mix Fruit Cup Fruit Cup *Diab: Fruit Cup Lemon Pie Whole Kernel Corn *Diab: French Apple Pie Fresh Orange 28 29 30 La Crescent: Roast Beef Hamburger Veg Soup Cheese Ham Strata Pick up or Mashed Potato,Gravy Egg Salad Sand Orange Juice Broccoli/Cauliflower Banana Mixed Fruit Cup delivery Pear/Grape Cup Flavored Ice Cream Muffin (507) 895-6585 *Diab:Vanilla Ice Cream Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
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Entree Beverages
Beverages Entree HOT MOCKTAIL • MyRasa Platter $ 20 A combo set of chicken & beef satay, tauhu sumbat, fragrant coconut rice, $ 4.5 • Longing for Longan $ 7 roti canai served with beef rendang and an apam balik Muar for dessert. • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 $ 4.5 • Rambutan Rocks $ 12 • Milo rambutan, coconut jelly and rose syrup • Kerabu Apple • Teh O $ 3.5 Crisp green apple salad tossed in mild sweet and sour dressing served with deep • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly fried chicken. • Tropical Crush $ 7 pineapple, orange and lime zest • Beef Noodle Salad $ 12 COLD • Coconut Craze $ 7 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. coconut juice and pulp, with milk and vanilla ice cream • 3 Layered Tea $ 6 • Satay $ 10 black tea layered with palm sugar and evaporated milk Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 6 • Tauhu Sumbat $ 10 • Soya Bean Cincau $5.5 • Apple Juice soya bean milk served with grass jelly • Orange Juice $ 6 A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. $ 5 • Carrot Juice $ 6 • iceTeh lemon O Ais tea Limau • Watermelon Juice $ 6 • Spring Rolls $ 6.5 $ 5 Vegetables wrapped in popia skin. (4 pieces) • freshAir Kelapa coconut juice Muda with pulp $ 5 • Sirap Bandung Muar rose syrup with milk and cream soda • Samosa $ 6.5 COFFEE $ 5 Curry potato wrapped in popia skin.
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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.
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20 13 Trend Insight Report
20 TREND INSIGHT July 13 REPORT SRIRACHA BY THE NUMBERS According to Gourmet Food, Sriracha is a hot chili sauce named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand. The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. In the US, the Huy Fong brand is the best known sriracha chili sauce available. Thicker and less sweet than a typical Thai sriracha, it makes an excellent multi- purpose condiment. Globally, sriracha is commonly used as a condiment served with fresh fish, seafood, grilled meats and tofu dishes. In North America, sriracha is used as an ingredient to add flavor to a wide range of food products. It is also mixed into dipping sauces, spreads, marinades and vinaigrettes. Sriracha in the Media While perusing Pinterest, sriracha pins were spotted with a good variety of food and beverage recipes—from the ultimate sriracha burger and stir-fried sriracha shrimp to more thirst quenching beverages like the strawberry sriracha margarita, sriracha bloody mary and a sriracha-lada cocktail. A quick Twitter search provides tweets mentioning sriracha as “amazingly spicy” as well as mentions of “sriracha will rock your world.” Tweets also include recipes for a variety of offerings including: BBQ chicken wings, egg sandwiches, oatmeal, gravy and guacamole including sriracha. One tweet by Allrecipes.com even includes a grilled tofu skewers with a sriracha sauce recipe for “#MeatlessMondays.” On Food.com more than 303 recipes appear if you search for sriracha. Recipe examples include primarily sauces and chicken, but other recipes include soups, noodles, brussel sprouts, and breads.
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Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
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MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER
MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
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Easy, Exotic Grilling S
Mix and match satays and sauces to make a meal full of Easy, Exotic Grilling bright flavors and textures. The vege- table satays, from Satays of vegetables or meat make satisfying left, are zucchini, eggplant, shiitake, ﬁnger food and yellow squash; the meat satays are pork and chicken. Sauces, from left, are BY RICK & ANN YODER teriyaki, sweet-hot, and peanut. atay, a Malay word meaning vegetables just as much as we did yaki sauce or a fruity sauce laced with S“skewered and grilled,” is a way of in Thailand. chile peppers, offer a good accent to the cooking that’s common throughout Satays are simple to make. Most of grilled satay. Southeast Asia. While on vacation in the work goes into preparation: trim- Bangkok, we looked forward to daily ming to the right size for cooking, TOOLS FOR CHOPPING visits to the cart owners who sold maybe marinating for flavor, and skew- AND GRILLING “street food.” Our favorite was the mu ering for the grill. Satays also are served You need only a few tools to make satays. satay—delectable morsels of pork, with a sauce, typically a peanut-based, A Chinese cleaver is invaluable. The grilled perfectly over charcoal. The slightly spicy one. Other intensely fla- broad expanse of the cleaver’s side is stand’s owner spoke no English, but we vored mixtures, like a soy-based teri- perfect for flattening meat; the blunt figured out which cut of meat she was edge of the blade’s “spine” can tenderize grilling through pantomime—touching the cut.
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Uncle Jim Malaysian Kitchen Commonly Used Ingredients
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Shabestan Menu Edited 5%
Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab.
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Breakfast & Lunch Menu
Breakfast and Lunch at e Starting Gate at GreatHorse • 128 Wilbraham Road, Hampden, MA 01036 • 413-566-5158 Breakfast Menu with Additions BREAKFAST MENU All breakfasts are priced per guest and are served with chilled orange juice, cranberry juice Freshly brewed coee and Tazo© teas SUNRISE QUICK START Assorted Breakfast Breads Assorted Fruit Danish BIG BUSINESS BREAKFAST Plain and Chocolate Croissants Assorted Breakfast Breads Butter and Preserves Assorted Fruit Danish Plain and Chocolate Croissants CONTINENTAL BREAKFAST Butter and Preserves Assorted Breakfast Breads Greek-Style Yogurt with Fresh Berries and Granola Assorted Fruit Danish Seasonal Fresh Fruit Salad Plain and Chocolate Croissants Bagels with Cream Cheese Butter and Preserves Scrambled Whole Eggs, Egg Whites Greek-Style Yogurt with Fresh Berries and Granola Bacon, Sausage and Golden Breakfast Potatoes Seasonal Fresh Fruit Salad Bagels with Cream Cheese Breakfast Menu with Additions BREAKFAST ADDITIONS Hard Boiled Eggs Scrambled Eggs Western Scrambled Eggs Applewood Smoked Bacon Pork Sausage Links Turkey Sausage Patties Smoked Salmon Golden Breakfast Potatoes Brioche French Toast Strawberry Compote and Maple Syrup Buttermilk Pancakes Bacon or Ham, Egg & Cheese Biscuits Yogurt, Berries and Granola Parfaits Cottage Cheese Break Menu with Beverage Assortment BREAK MENU Assorted Freshly Baked Cookies, Brownies, Dessert Bars Fresh Whole Fruit Assorted KIND Bars Chef’s Homemade Guacamole & Salsa, Tortilla Chips House-Made Trail Mix BEVERAGE ASSORTMENT ASSORTED SOFT DRINKS Coke,
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