DOCSLIB.ORG

TO START OR SHARE Daily Ocean Harvest Sushi Or Sashimi ASIAN SHARING STYLE SOUPS of ASIA ORIENTAL GARDEN

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TO START OR SHARE Daily Ocean Harvest Sushi Or Sashimi ASIAN SHARING STYLE SOUPS of ASIA ORIENTAL GARDEN TO START OR SHARE ASIAN SHARING STYLE Vietnamese Rice Paper Rolls Asian Sharing Prawns 52 Filled with rice noodles, coriander, mint Prawn, rice paper rolls, pomelo tamarind sauce and your choices of: salad, chicken satay lilit Fried tofu and soya bean “V” 18 Fried fish 20 Asian Sharing Lobster 65 Poached prawn 24 Lobster spring roll, chicken satay lilit, yam talay seafood salad Vietnamese Mixed Spring Rolls 24 Deep fried pork & shrimp spring roll ”P” Black Truffle Fried Rice 45 Beef fresh spring rolls Wagyu beef, black truffle sauce, Tra Que prawn charming coriander Tempura Vegetables “V” 23 SOUPS OF ASIA Asparagus, mushroom, zucchini, eggplant, sweet potato, tempura sauce Crab Wonton Soup 25 Carrot, bok choy, spring onions, Prawn & Chicken Gyoza “N” 26 shiitake mushrooms Water chestnuts, spring onions, soy sauce, rice vinegar, roasted chili oil Tom Yam Goong or Gai 24 Prawns or chicken, kaffir lime, straw Soft Shell Crab 31 mushrooms and thai coriander Tempura battered, salt & pepper, nahm jim dip Tom Kha Gai or Goong 24 Prawns or chicken coconut soup, kaffir Lobster Spring Roll 34 lime, straw mushrooms, Thai coriander Lobster, shiitake, mushrooms, mango, lemongrass jam Wagyu Beef Soup 34 Vermicelli noodle, bean sprout, spring Poached Chicken“N” 19 onion, celery, Asian herb beef broth Yellow chicken breast, chili, sesame dressing, spring onion ORIENTAL GARDEN Balinese Satay Lilit “N” 18 Grilled marinated chicken, bali paste, candle nut, Som Tam Poo Nim “N” 25 lemongrass, peanut sauce, pickled vegetables. Green papaya salad, carrot caviar, chili, Three (3) sticks per servings. peanut, dried shrimp, tamarind sauce, soft shell crab tempura Steamed Tofu Salad “V” 16 Daily Ocean Harvest Sushi or Sashimi Green mango, palm heart, mint, coriander, tomato chili sambal Sashimi (3 types) 36 Sushi selection (6 pieces) 38 Foie Gras Salad 30 Mixed sushi & sashimi plate 42 Seared foie gras, pomelo, finger lime, chili paste, roasted great coconut mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know Kindly notify one of our team members if you have any allergic intolerance “N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST CURRY NEST SPECIALTY Khao Soi Moo 45 BBQ Seafood for 2 people 270 Northern Thai yellow curry, pork rib, crispy Coral lobster, reef fish, tuna loin, giant egg noodle, pickled shallot, dried chili prawn, scallops, squid, Asian dipping sauces, nasi goreng, Niyama herb garden Massaman Gai “N” 36 salad, fermented ginger dressing Chicken leg, potato, shallots, roasted peanuts, Southern Thai Massaman curry Nest Curry Tasting for 2 people 195 Yellow lobster curry, green curry Yellow Seafood Curry 95 vegetable, Massaman chicken, Beef lok lak Lobster, fish, prawn, scallop, squid Tuna Sambal Matah 45 Geang Ki Lek Nua (Waygu Beef Curry) 60 Seared Maldivian tuna fillet, Asian Grilled wagyu beef, Thai curry, vegetables, lemongrass, shallot salsa Thai local cassia leaf, ginger finger root Grilled Coral Lobster per piece 90 Smoky Lobster Curry 58 Black pepper sauce, sweet chili sauce, Southern Thai homemade curry, betal, namjim, herb salad kaffir lime leaves Langoustine 65 Nham Banh Chok “V” 30 Chouko, ginger, leek, soy sauce, celery, Cambodian curry, rice sticky noodle, tofu, star anise long bean, basil, cabbage A Mok Grouper 30 Red or Green Thai Curry Steamed grouper, noni leaf, khmer paste, Pea eggplant, blue pumpkin, sweet basil, coconut cream coconut milk Chicken 38 Beef Lok Lak 40 Prawn 56 Roasted Cambodian marinated beef short Vegetable “V” 28 rib, asparagus, kampot pepper sauce Grilled Fish in Banana Leaf 38 Salmon trout, lemongrass, shallot, ginger leaf, MODERN WOK lemon basil, garlic serve, chili tomato sambal Sautéed Wagyu Beef 52 Brown sauce, asparagus Hor Mok Ma Prao On 38 (Steamed Chicken in Coconut) Phad Thai Goong or Gai “N” 55 Steamed chicken confed, Thai homemade Prawn or chicken wok-fried rice noodles, curry, finger ginger, hot basil, young coconut dried shrimp, peanuts, sweet radish Hoi An Pork Belly Caramel in Clay Pot “P” “N” 42 RICE MASTER Sugar, cinnamon stick, dark soya, Good for 1pax 2pax coconut water Nasi Uduk | Coconut rice 7 12 Sichuan Chicken “N” 34 Fragrant Jasmine Rice 5 8 Wok-fried chicken thigh, Sichuan chili paste, Thai Black Sticky Rice 7 12 spicy peanut Organic Riceberry Rice 8 14 Organic Brown Rice 7 12 Penang Seafood KWAY TEOW 45 Prawn, squid, scallop, shiitake mushroom, egg, bean sprout, sweet soy SIDES Crispy Lamb Rib 42 Mottainai Lamb, cumin, bell pepper, Togarashi, Each 9 Chinese homemade spice Broccolini & black bean sauce “V” Sautéed vegetables “V” Mapo Tofu “V” 29 Nasi goreng (Fried rice) Sautéed vegetables, firm tofu, chili, Mie goreng (Fried yellow noodles) black bean sauce mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know Kindly notify one of our team members if you have any allergic intolerance “N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST GLOSSARY Gyoza: Small round pastry dough with meat filling Sambal Matah: This spicy lemongrass and shallot relish is a popular Balinese condiment, typically served alongside almost every dish on this tropical Pandan: Also known as screw pine and widely used island. The hint of citrus and nuttiness combined in Asian cuisine. Pandan has a flavor similar to vanilla with the saltiness of shrimp paste and the heat of the (which is where it also gets its nickname as the vanilla chilli makes that incredible layering of flavors that of the East). Southeast Asia is famous for. Satay Lilit: Balinese minced meat (usually fish or Sambal Uleq: Raw chili paste (bright red, thin and pork) with unique spices traditionally molded onto sharp tasting). Can be used as the base for making lemongrass. other sambals or as an ingredient for other cuisines. Cobek is Indonesian special stoneware derived from common village basalt stone kitchenware still Massaman Curry: This is a Southern Thai dish, ubiquitous in kitchens, particularly in Java. The influenced by Muslim culture is mainly made from cobek is a mortar shaped like a hybrid of a dinner beef. The meaning is ‘Sour’ The flavors of the and soup-plate with an old, cured bamboo root or massaman curry paste (nam phrik kaeng matsaman) stone pestle (ulek or ulekan). come from spices that are not frequently used in other Thai curries like cardamom, cinnamon, cloves, star anise and cumin. Bai Kee Lek: same family with cassia leaf have a strong bitter taste and have to be boiled in hot water and drained several times before they're used to Broccolini: A green vegetable similar to broccoli but make Curry with beef. It is a most unique curry. with smaller florets and longer, thin stalks. Kaffir Lime Leaf: is a key ingredient in Thai cooking Finger Ginger Root: is a kind of ginger. It has an as well as other Southeast-Asian cuisines. It is underground trunk, known as a rhizome. This probably one of the most aromatic of all herbs and a spreads into many bunches in the same way as wonderful addition to many Thai and Southeast- ginger, galangal and turmeric. These structures Asian soups, curries, and stir-fries. The thick leaves accumulate nutrients and the middle part is more are dark green and shiny on one side, and pale swollen than the head and bottom part. The inner colored and porous on the other. part has a range of color and aromas depending on the variety of fingerroot. The above-ground part is composed of a leaf stalk that has a sheath covering Kampot Pepper: is organically grown and produced it. in Kampot province in Cambodian and sold in green, black, white and red varieties, all from the same plant. The climate of Kampot Province offers Nham Banh Chock: sometimes called num banh perfect conditions for growing pepper and the chok samlar Khmer, is the perfect dish to eat in warm quartz content of the soil in the foothills of the weather: rice noodles topped with a fish gravy and Elephant Mountains helps to give Kampot pepper its crisp raw vegetables including cucumbers, unique terroir. cabbage, and fresh herbs, such as basil and mint. Lemon Basil: or Thai lemon basil, or Lao basil is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking such as salad, soup, curry, and steamed. mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know Kindly notify one of our team members if you have any allergic intolerance “N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST .
Load more

Recommended publications
  • BBB-Menu-2015.Pdf
    BANGKOK BEAT BISTRO Savour the Bangkok Heartbeat Bangkok Beat Bistro epitomizes the pulse and lively tempo of Asia’s “City of Angels,” better known as Bangkok, and promises all the mouth-watering Thai delights of a veritable melting pot of culture, style, language and cuisine. The sister restaurant of the existing chain of Bangkok Jam restaurants located in Singapore, Taipei & Taichung, our menu has been specially adapted for Malaysia, not containing pork or lard. Be taken by our rich menu of authentic Thai soups, salads, curries and grilled specialities cooked to fall-off-the bone perfection. Accompanied by a dessert and drinks menu that blends the very best of Eastern and Western traditions, Bangkok Beat Bistro is a bonafide culinary adventure, crafted to satisfy. Singapore • Malaysia • Taiwan 01. Thai Fish Cakes THAI STREET FAVOURITES Tod Man Pla 02. Deep Fried 01. Thai Fish Cakes RM13.90 Spring Rolls Phor Pia Tod 02. Deep Fried Spring Rolls RM11.90 Goong Pun Takrai 03. Prawn Cakes with RM16.50 Lemongrass Sticks 03. Prawn Cakes with Lemongrass Sticks Kai Jaew Pu 04. Crabmeat Omelette RM18.00 04. Crabmeat Omelette Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. SALADS 05. Pomelo Salad Yum Som O Goong Sod with Prawns 05. Pomelo Salad RM16.00 add Prawns RM4.00 Som Tum 06. Green Papaya Salad RM15.00 add Soft Shell Crab RM6.00 Yam Mamuang 07. Spicy Mango Salad 07. Spicy Mango Salad RM14.00 add Prawns RM4.00 Yam Woon Sen Talay 08.
    [Show full text]
  • Massaman Fish Curry
    Massaman Fish Curry This curry is so easy and simple to make that I am always amazed at how good it tastes. Of course, the secret is in using great quality ingredients and super-fresh fish. You could make your own curry paste, but nowadays there are some really terrific ones being sold in gourmet grocery stores, farmers‘ markets and supermarkets so you don’t need to if you don’t want to. 1 tablespoon peanut oil ¼ red onion, thinly sliced ½ red capsicum (pepper), thinly sliced 1 1 tin (165 ml/5 ⁄3 fl oz) coconut milk 2 tablespoons massaman curry paste* juice of ½ lime (about 2 teaspoons) 2–3 drops fish sauce 1 white-fleshed fish fillet (about 150 g/5½ oz), such as snapper, flake, ling or flathead 5 snow peas (mangetout), top and tailed, halved 5 sugarsnap peas, top and tailed ¼ small zucchini (courgette), cut into batons 1 tablespoon coriander (cilantro) leaves Heat the peanut oil in a non-stick frying pan over medium heat. Add the sliced onion and fry gently for about 3 minutes, stirring often. Add the capsicum and fry for a further 5 minutes. (You don’t want to burn the onions, but I quite like bringing them to the point where they start to go a little brown for added flavour.) Add the coconut milk and curry paste, stirring well to combine, and bring to a simmer. Next, add the lime juice and fish sauce, stirring to combine, then taste for flavour. Put the fish fillet in the centre of the pan, scatter the vegetables around the sides, turn the heat down and simmer the sauce gently, covered with a lid.
    [Show full text]
  • Menu-Kartathai-20150122.Pdf
    THAI EGG ROLLS $4.50 HAND-ROLLED WITH CHICKEN NOODLES, CARROTS, CABBAGE & MUSHROOMS WRAPPED IN WONTON SKIN AND LIGHTLY FRIED TO A GOLDEN BROWN. CRISPY THAI LOBSTER ROLLS $6.50 LOBSTER, CRAB, AVOCADO, CELERY, ONION, & CREAM CHEESE IN WONTON SKIN FRIED TO A GOLDEN BROWN. SANDY'S FRESH SPRING ROLLS $4.50 REFRESHING COOL RICE PAPER ROLLS FILLED WITH RICE NOODLES CRISP FRESH VEGITABLES AND YOUR CHOICE OF MEAT, SERVED WITH HOMEMADE PEANUT SAUCE. CHICKEN SATAY $6.00 SKEWER OF MARINATED & GRILLED CHICKEN. SERVED WITH THAI PEANUT SAUCE AND SWEET CUCUMBER SAUCE. GOLDEN KARTA SPECIAL $5.00 SEASONED CHICKEN WRAPPED IN FINE CRISPY EGG NOODLES LIGHTLY FRIED. SERVED WITH SWEET AND SOUR SAUCE. CHEF'S SPECIAL $5.50 STIR FRIED MINCED SHRIMP & CHICKEN WITH PEAS CARROTS & ONIONS. SERVED WITH COOL,CRISP LETTUCE. CREAM CHEESE WONTONS $4.50 CRISPY WONTONS FILLED WITH CREAMY SEASONED CREAM CHEESE. THAI CHICKEN WINGS $6.00 CHICKEN WINGS MARINATED IN THAI HERBS AND SPICES. THAI BEEF JERKY & STICKY RICE $8.00 CHEWY (BUT NOT TOUGH) FLAVORFUL SLICED MARINATED BEEF SERVED WITH STICKY RICE. CRISPY TOFUS $4.50 DEEP FRIED CRISPY TOFUS SERVED WITH PEANUT SAUCE. YUM NEUA $8.00 GRILLED BEEF, TOMATOES, CUCUMBERS, LETTUCE, ONIONS, CILANTRO, SPICY LIME HERB DRESSING. SOM TUM $7.00 GREEN PAPAYA, GARLIC, CHILLI PEPPERS, TOMATOES, GREEN BEANS, PEANUTS, DRIED BABY SHRIMP IN A TART LIME DRESS-ING. YUM WOON SEN $8.00 WOON SEN (CLEAR BEAN THREAD NOODLE), SPICY LIME DRESSING, CHICKEN, SHRIMP, ONIONS, TOMATOES, PEANUTS & CILANTRO. SHRIMP LEMONGRASS SALAD $9.00 LEMONGRASS HERB, SHRIMP, ONIONS & CILANTRO TOSSED IN THAI CHILLI SAUCE SERVED ON A BED OF LETTUCE.
    [Show full text]
  • Appetizers Salads Noodles & Fried Rice Vegetarian Corner Kids Menu Sides & Extras
    Appetizers SPRING ROLLS $5.99 FRIED TOFU $6.99 CRISPY WINGS $9.99 Crispy vegetarian deep-fried spring rolls Special seasoned tofu, deep fried served with Delicious wings tossed in served with Thai sweet & sour plum sauce. Thai sweet chili sauce with crushed peanuts. homemade Sweet Chili flavor. SWEET BASIL ROLLS $6.99 SATAY CHICKEN $7.99 FROG LEGS $10.99 Fresh rolls wrapped in rice paper with shrimp, sweet Chicken on skewers marinated in special Thai Battered and deep fried crispy frog legs basil, cucumber, bean sprouts, carrots, spring mix seasoning and grilled to perfection. Served sautéed in Thai garlic butter and pepper. and rice noodles served with special combo sauce. with peanut sauce and cucumber salad. CRISPY SOFT SHELL CRAB $8.99 STEAMED DUMPLINGS $6.99 SHRIMP IN A BLANKET $7.99 Single soft shell crab lightly battered and deep Thai-style dumpling stuffed with minced pork, shrimp Marinated shrimp wrapped in flour sheet and fried. Served with Thai sweet chili sauce. & onion served with sweet garlic-ginger sauce. deep fried served with sweet & sour plum sauce. FRIED CALAMARI $8.99 Special battered calamari with special seasoning and served with Thai sweet chili sauce. Soups Small / Large GF=Gluten Free TOM-KA GAI GF TOM-YUM GAI VEGETABLE SOUP TOM-YUM GOONG TOM-YUM TALAE $5.99 / $10.99 $5.99 / $10.99 $5.99 / $10.99 $7.55 / $13.55 $8.55 / $14.55 A combination of chicken, Thai spicy soup lemongrass Combination of broccoli, Thai spicy, lemongrass Thai spicy, lemongrass seafood lemongrass, lime juice, soup, with chicken, lime baby corn, carrot, onion, fried shrimp soup with lime juice, soup with lime juice, chili cilantro, red onion and juice, chili pasted, cilantro, garlic, cilantro, snow peas, chili paste, cilantro, red paste, sweet basil, cilantro, mushrooms in coconut milk red onion and mushrooms mushrooms and zucchini in onion and mushrooms.
    [Show full text]
  • 402 East 4Th Street Bloomington, Indiana 47408 Telephone
    APPETIZERS A-1. THAI SPRING ROLL $6.99 Deep fried roll stuffed with chicken, cabbage, carrot and glass noodles (woon sen) served with sweet & sour sauce topped with crushed peanuts A-2. FRESH SPRING ROLL $5.99 Tofu, lettuce, carrot, cucumber, cilantro and 402 EAST 4TH STREET BLOOMINGTON, INDIANA 47408 rice noodles wrapped with fresh rice wrapper served with sweet & sour sauce topped with crushed peanuts TELEPHONE: (812) 336-2388 A-3. FRESH THAI BASIL ROLL $6.99 Shrimp, Thai basil, lettuce, carrot, cucumber and rice noodles wrapped in fresh rice wrapper served with sweet & sour sauce topped with crushed peanuts LUNCH SPECIALS A-4. FRIED TOFU $5.99 Deep fried battered tofu served with sweet & sour LUNCH SPECIALS $8.99 (MON – SAT 11AM – 3PM) sauce topped with crushed peanuts Choice of Chicken, Pork, Tofu A-5. DUMPLING (steamed or fried) $6.99 Thin pastry filled with ground Beef add $1.00, Shrimp add $2.00, Extra meat add $2.00 pork and green onion (steamed) or veggies (fried), served with hoisin sauce All served with vegetable soup (Dine in only) A-6. CRAB RANGOON $6.99 Crispy pastry filled with imitation crab meat, L-1. KAO PAD (Thai fried rice) Stir fried rice with egg, green & white onion onion and cream cheese served with sweet & sour sauce and topped with and tomatoes crushed peanuts L-2. PAD PREW WAAN (served with Jasmine Rice) Stir fried pineapple, A-7. CHICKEN SATAY $7.99 Marinated and grilled chicken skewers served tomatoes, green & white onion, red & green bell pepper in sweet and sour with cucumber sauce & peanut sauce sauce A-9.
    [Show full text]
  • Soup Appetizers Vegetarian Curry Noodles Noodle Soup & Congee Fried Rice Dinner
    SOUP NOODLES Small Large S1 Wonton Soup ____________________________________ $3.50 $5.50 N1 Lo Mein (With Chicken or Beef or Roasted Pork or Shrimp) ______ $12.00 S2 Egg Drop Soup ___________________________________ $3.50 $5.50 N2 Pad See Eiu (Large Noodle with Garlic & Soy Sauce) ___________ $12.00 S3 Hot & Sour Soup _________________________________ $3.50 $5.50 Choice of Chicken or Beef or Shrimp S4 Fish Maw with Crab Meat Soup ____________________ $15.00 $20.00 N3 Lard Nar (Large noodle with gravy) __________________________ $12.00 S5 Minced Chicken Corn Soup _________________________________ $8.00 Choice of Chicken or Beef, topping with special Thai sauce & Chinese broccoli. S6 Vegetable Soup __________________________________ $3.50 $5.50 N4 Pad Thai (Chicken or Shrimp) ______________________________ $12.00 S7 Mince Beef Egg White Soup ________________________ $8.00 Thin rice noodle with eggs, beansprout, green onion topped with crushed peanut. N5 Singapore Rice Vermicelli (Shrimp & Chicken) ________________ $12.00 APPETIZERS Bell pepper, onion in curry powder. A1 Shanghai Spring Roll (Shrimp) (1)___________________________ $2.00 A2 Shanghai Spring Roll (Vegetable) (1) ________________________ $1.50 NOODLE SOUP & CONGEE A3 Crispy Chicken ____________________________________________ $7.00 (Flat Rice Noodle, Egg Noodle) A4 Fried Shrimp (4) __________________________________________ $7.00 A5 Spicy Quail (Each) _________________________________________ $6.00 NS1 Shrimp Wonton with Noodle ________________________________ $12.00 A6 Crab
    [Show full text]
  • Silk Cuisine Take-Out Menu
    SEAFOOD DISHES SIDES Bamboo Steamed White Rice.………………………$ 1.00 SILK Shrimp or Scallops $14.95 Stir-fried bamboo shoots, string beans, basil Steamed Brown Rice………………………$ 2.00 CUISINE leaves, onions, carrots, and garlic in a sweet chili pepper sauce. Authentic Thai Cuisine Steamed Red Rice…………………………$ 2.25 654-656 West Lancaster Ave. Shrimp with Fried Garlic………..$ 14.95 Sautéed shrimp with garlic, Napa, onions, and Steamed Mixed Vegetables (Small)………$ 2.50 Bryn Mawr, PA 19010 carrots in a light brown sauce.. Tel. 610-520-2470 | DRINKS 610-527-0590 Lady in Green…………………...$ 16.95 Bottled Water……………………………….$ 1.50 Charcoal grilled fillet of salmon served with TAKE-OUT MENU tamarind sauce. Canned Soda……………………………….$ 1.50 SOUPS Poached Salmon……………….$ 16.95 Thai Iced Tea with Cream…………………$ 2.50 Poached fillet of salmon served with pickled plum Mushroom Soup………………..$ 4.50 sauce. Sautéed Portabella and bottom white Thai Iced Coffee with Cream……………...$ 2.50 mushrooms and onions in a homemade wine * Seafood Medley………………..$ 20.95 and beef stock. Sautéed scallops, shrimp, calamari, mussels, Thai basil leaves, lime leaves, and seasonal Wonton Soup…………………...$ 4.50 mixed vegetables in Thai chili paste. Thai style wonton stuffed with pork in a clear broth with shrimp and bean sprouts. * Whole Fish………………….Market Price Deep-fried whole fish topped with either our Vegetable Soup………………...$ 4.50 sweet, salty, and sour three-flavor sauce or our Mixed vegetables, vermicelli noodles, and sweet and spicy pepper garlic sauce. garlic in a clear broth. * Lemon Grass Soup Chicken or Vegetables $4.50 | Shrimp or Fish $4.95 Classic Thai hot and sour soup in exotic Thai spices, mushrooms, onions, tomatoes and * Stimulating “kick” to your mouth lemon grass.
    [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]
  • Facultad De Medicina
    FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
    [Show full text]
  • Speisekarte Ansehen
    Mittagsangebot Wöchentlich wechselnde Mittagsgerichte Gerichte siehe Website oder Tafel vor dem Restaurant (M1, M2, M3) Gültig von Mo-Fr, 11:00 bis 15:00 Uhr 8.5 € 1 Vorspeise - Suppe 5 € 5 € Tom Yum Gung Tom Kha Gai Scharf-saure Suppe mit Garnelen, Zitronengras, Ga- Scharf-saure Kokosmilchsuppe mit Huhn, Zitronen- lanka, Zitronenblätter, Champignons und frischen gras, Galanka, Zitronenblätter, Champignons und Chillis [2,7] frischen Chillis [7] SOUP 4 ALL Alle unsere Suppen können auch vegetarisch zubereitet werden. 5 € Giew Nam Wan-Tan Suppe (gefüllt mit Huhn und Gemüse) [1,2,3,7,11] 2 Vorspeise - Fingerfood 5 € 5 € Popia Giew Tord Hausgemachte Frühlingsrollen, vegetarisch mit Hausgemachte Wan Tan Teigtaschen mit Gemüse- Gemüse und Glasnudeln dazu hausgemachte süß- Hühnchenfüllung dazu hausgemachte süß-sauer- sauersoße[1,3,7,11] soße [1,2,3,7,11] 5 € 6 € Sate Gai Sate Moo Hühnchen Spieße mit Erdnusssoße Schweinefleisch Spieße mit Sticky Rice und [5,7,11] Chillisoße [7] 3 Vorspeise - Fingerfood 5 € 8 € Peek Gai Tord Man Pla Knusprige Hähnchenflügel dazu hausgemachte süß- Thailändische Fischküchlein dazu unsere hausge- sauersoße [7,11] macht Gurken/Erdnuss süß-sauersoße [2,4,7,9] 5€ 5 € Look Chin Tord Tohu Tord Meatballs in scharfer hausgemachter süß-sauersoße Knuspriges Tofu in hausgemachter süß-sauersoße [7,9,11] [7,11] 4 Vorspeise - Fingerfood 6 € 2 € Sai Grog Isaan Thai Omelett PikanteThai Würstl aus Schweineflisch, wird serviert Rührei nach Thai Art mit Salat, Chili, Ingerwer und Erdnüssen [7,9] [4,5,7] Gemischte Platte Allerlei Vorspeisen mit unseren hausgemachten soßen. Popia, Giew Tord, Sate Gai, Sate Moo, Peek Gai, Tord Man Pla.
    [Show full text]
  • Asenzya-Whitepaper-Thai-Curry.Pdf
    0013 TRENDING FLAVORS vol. 13 CURRIES OF THAILAND INTRODUCTION: Thai has been called the most flavorful cuisine in the world. It comes as no surprise that Thai restaurants with well-balanced and bright flavor profiles have blossomed in popularity over the past decade. It was not due to the quick service restaurant (QSR) world, despite this cuisine’s immense popularity among millennials and Generation X. The growth has been in small, family-run ethnic restaurants. This trend looks to change as the recent proliferation of Asian-inspired dishes at chains indicate a shift toward broader comfort level, interest and acceptance from the American public as a whole. This new growth in Thai-inspired dishes allows for retail and QSR to dive deeper as a safe exploration for the American consumer into authentic Thai cuisine. One of the most approachable profiles for Americans’ taste palates is the various curries found in Thailand. They are broadly appealing, popular flavor profiles and a safe step towards ethnic cuisine. The general public already understands and loves basic curries, but many Americans are unaware of all the variations available to curries and the differences between them. 0013.A AS GENERATIONS SKEW YOUNGER, THEY ARE MORE OPEN TO BOLD NEW FLAVORS. THIS CHART SHOWS THIS TREND WILL CONTINUE ON WITH iGENERATION ONCE THEY BEGIN TO HAVE MORE SAY OVER THEIR PURCHASES. 90 80 70 60 50 40 30 20 10 0 Baby World War II / All iGeneration Millenials Generation X Boomers Swing Generation WITH THE DESIRE FOR ETHNIC FOOD GAINING, CONSUMER ATTITUDES SPECIFIC TO ASIAN YOUNGER CROWDS WILL MOVE PAST THE “BIG WANT MORE AUTHENTICITY, WITH THE DRIVERS THREE”.
    [Show full text]
  • Thai Cuisine ………………………………………………………………………………………………………… Sauteed and Curry Served with Steamed Rice and Choice of Miso Soup Or Salad
    THAI CUISINE ………………………………………………………………………………………………………… SAUTEED AND CURRY SERVED WITH STEAMED RICE AND CHOICE OF MISO SOUP OR SALAD TL-1 GINGER SHRED SAUTEED FRESH GINGER SHREDS, BELL PEPPERS, MUSHROOMS, ONIONS AND SCALLIONS, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-2 PAD WOON SEN STIR-FRIED BEAN THREAD NOODLES WITH ONIONS, MUSHROOMS, CARROTS, EGGS, AND SCALLIONS, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-3 GARLIC SAUCE SAUTEED IN GARLIC SAUCE AND SERVED OVER A BED OF STEAMED VEGETABLES, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-4 MIXED VEGETABLE OUR CHEF’S SELECTED VEGETABLES SAUTEED IN SPECIAL BROWN SAUCE, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-5 THAI CASHEW NUTS CASHEW NUTS, BELL PEPPERS, CARROTS, AND CELERY SAUTEED IN OUR CHEF’S FAVORITE CHILI PASTE SAUCE, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-6 THAI SPICY BASIL SAUTEED BELL PEPPERS, ONIONS, CHILI SAUCE, GARLIC, AND FRESH BASIL LEAVES, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-7 RED OR GREEN CURRY RED OR GREEN CURRY PASTE IN A COCONUT MILK BASE ,BAMBOO SHOOTS, B ELL PEPPERS, AND FRESH BASIL LEAVES, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-8 MASSAMAN CURRY MASSAMAN CURRY PASTE IN A COCONUT MILK BASE, POTATOES, AND CASHEWS, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 ………………………………………………………….…………………………………… FRIED RICE AND NOODLES TL-9 FRIED RICE STIR-FRIED RICE WITH EGGS, ONIONS, AND SCALLIONS, WITH CHOICE OF CHICKEN, BEEF, PORK, OR TOFU 8.95 SHRIMP 10.95 TL-10 PAD THAI STIR-FRIED RICE NOODLES IN PAD THAI SAUCE, EGGS, BEAN SPROUTS, SCALLIONS, AND ROASTED PEANUTS, WITH CHOICE OF CHICKEN, BEEF, PORK, VEGETABLE OR TOFU 8.95 SHRIMP 10.95 SPICY DISH PLEASE TELL YOUR SERVER HOW SPICY YOU WOULD LIKE YOUR DISH: REGULAR, MEDIUM, HOT OR THAI HOT *** NO SUBSTITUTIONS *** Denotes items that are served raw or undercooked or may contain raw or undercooked ingredients.
    [Show full text]