DOCSLIB.ORG

Final-Sushi-Take-Out-Menu.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Final-Sushi-Take-Out-Menu.Pdf FRIED RICE Lunch *Thai Fried Rice From 11 AM to 3 PM Monday - Friday "Served with soup of the day" Traditional Thai fried rice with eggs, onions, peas, and carrots Meat Choices: *)Basil Fried Rice Chicken, pork, tofu or vegetarian $8.25 Shrimps $9.00 Most favored by Thai people. Fried rice with Thai chili peppers,onions, red bell Beef,Squid,crabmea $8.50 Scallops $10.50 and Thai sweet basil *Thai Fried Rice Veggie Delight #)Curry Fried Rice Traditional Thai fried rice with eggs, Assorted vegetables with your choice Fried rice with eggs, onions, tomatoes, wok tossed with curry powder onions, peas and carrots of meat ,tossed with bean sprouts in and topped with crispy fried onions and cashews *)Basil Fried Rice Thai brown gravy )Sweet Chili Fried Rice Most favored by Thai people.Fried rice *)Pad Bi Kra Pow (Basil) Master Chef Here Fried rice with onions, bell peppers, cashews, celery ,pineapple , basil and water with Thai chili peppers,onions and Wok seared chili peppers with thai chestnuts in a Thai sweet chili sauce Thai sweet basil basil,jalapenos,red bell peppers and #Pineapple Fried Rice #)Curry Fried Rice white onions tossed in spicy brown sauce Fried rice with pineapple, raisins, onions, carrots, tomatoes & bell peppers, served Fried rice with eggs,onions,tomatoes, Pad Kra Tiem (Garlic) with one egg sunny side up wok tossed with curry powder and topped Your choice of meat wok in garlic Veggie Fried Rice with crispy fried onions and cashews brown sauce served on a bed of lettuce 37682 West 12 Mile Rd; Fried rice with eggs, peapods, baby corn, water chestnut, celery, carrots, bamboo, )Sweet Chili Fried Rice Pad Khing (Ginger) mushrooms, and white onions Fried rice with onions,bell peppers, Ginger, white onions, red bell peppers, Seafood Fried Rice cashews,celery , pineapple, basil and mushrooms wok tossed in house Farmington Hills, MI 48331 Thai fried rice with shrimp, scallop, squid, crab meat, peas & carrots,onions water chestnuts in a Thai sweet chili brown sauce Meat Choices: Veggie Fried Rice #*Pad Cashew Tel. 248 893 7571 Chicken, pork, tofu or veggies $11.50 Beef $12.50 Fried rice with eggs,peapods,baby corn, Cashews, onions, carrots, bell peppers, Shrimp, squid or crabmeat $13.50 Scallop $14.50 water chestnut,celery,carrots,bamboo, celery, tossed in thai sweet chili sauce Mixed seafood $15.50 mushrooms and white onion *Sweet Chili Stir Fry #*Pad Thai Onions, bell peppers, and celery, Farmington hills Specials Thin rice noodles wok tossed with eggs, carrots, water chestnuts pineapple, Farmington Pad Thai $18.95 green onions and bean sprouts topped basil tossed in sweet chili sauce Pad Thai topped with your choice of jumbo lump crab meat, grilled Salmon, with crushed peanuts Red Curry or crispy spicy duck with crushed peanuts #)Bangkok Noodles Your choice of meat with Eggplant, Carry Out Thin rice noodles wok tossed with eggs, bamboo, red bell peppers and basil Farmington Crispy Duck $18.95 green onions,yellow curry and bean simmered in red curry and coconut milk Crispy fried duck with a choice of chu chee ,garlic basil,or tamarind sauce, sprouts topped with crushed peanuts Green Curry served on bed of mixed vegetables Pad See Ew Your choice of meat with Eggplant, Crab Fried Rice $18.95 Wide rice noodles wok tossed with eggs bamboo, jalapeno peppers and basil Fried rice ,tomato,onion,carrots topped with egg and jumbo lump crab meat and broccoli in sweet soy sauce simmered in green curry and coconut Fish Great Lakes $17.95 Pad Gai milk Menu Battered and fried fish fillet served with our special three - flavor house sauce Wide rice noodles wok tossed with your Panang Curry Soft Shell Crab $18.95 choice of meat and eggs in Thai spicy Your choice of meat, red bell peppers, Soft Shell Crab,bell peppers,celery,sweet onions,egg and yellow curry sauce served on a bed of lettuce jalapenos,simmered in panang curry Flavors Of Pattaya $18.95 *)Drunken Noodle & coconut milk Business Hours Mixed seafood ,carrots,onions,scallions and eggs served with yellow curry Wide rice noodles with seared chili, Pineapple Curry Chicken Rice $15 bamboo, carrots, broccoli,white onions, Your choice of meat Pineapple, Fried rice with ginger topped with steam chicken and side with home made jalapenos and basil wok tossed in tomatoes, carrots, onions and Mon-Thu 11 AM - 9 PM sauce & Cucumber brown sauce bell peppers simmered in red curry Curry Chicken Dip $8.95 Pad Woon Sen & coconut milk Friday 11 AM - 10 PM Thai spiced chickenshredded and simmered in special coconut curry sauce Glass noodles wok tossed with eggs, Vegetable Curry served with style bread tomatoes,onions,carrots,green onions Mixed vegetables simmered in Kai Namo $14.95 and bean sprouts wok tossed in house red curry and coconut milk. Saturday 12 PM - 10 PM Battered and deep fried white meat cheicken with our Gravy sauce and brown sauce topped with sliced scallions served with rice Firecracker Shrimp $8.95 Kid's Menu $4.59 Sunday 12 PM - 9 PM Tempura shrimp wrapped in smoky bacon served with creamy firecracker sauce Thai Lettuce WRAPS $10.95 Thai Chicken Nuggets Satay chicken strips,curry noodles,carrots,cucumber,bean sprouts,and lettuce Mac & Cheese leaves served three delicious Thai dipping sauces. Steamed or Sauteed Chicken Kevin Cry $18.95 With a side of Jasmine Rice $5.59 Mixed seafood with ginger, fresh pepper corns,red bell,jalapenos,kaffir lime leave, With a side of Fried Rice $6.59 in a spicy basil sauce topped with crispy basil Mango Tanggo Fried Rice (seasonnal) With a side of steamed Vegetable $6.59 Your choice of meat , fried Rice with egg,fresh mango,bell pepper,carrots (broccoli,baby corn or mixed vegetable) in curry shrimp paste and homemade sauce Mango Curry (seasonnal) Side www.thaibasil-farmington.com Your choice of meat ,fresh mango,carrots and bell peppers in red curry Extra Noodles/ Noodles instead of rice $2 Stricky Rice $3 paste with coconut milk Steam White Rice $1 Steamed Mixed Veggies $3 Farmington Mushroom Jasmine Rice $2 Shrimp Chip $2 Your choice of meat, local grown mushroom and roasted garlic in Every order over $40 chef specials house sauce Side of sauce $2 Side of peanuts $1 ~Extra meat add $2.00 ~Extra veggies or tofu add $1.00 Add egg, tofu $1 Seafood $4 Extra meat $2 is required to pay Meat Choices: Chicken, pork, tofu or veggies $12.50 Beef $13.50 )Indicates spicy dishes *Our most popular dishes #Gluten free items 25% of deposit. Shrimp, squid or crabmeat $14.50 Scallop $15.50 Mixed seafood $16.50 Duck $17.50 No Spice/Mild Medium Hot Extra Hot APPETIZER CHEF'S CREATION (served with rice) STIR FRIES Spring Rolls $3.75 #*Honor of the King $14.50 )Pad Bi Kra Pow (Basil) Vegetarian spring rolls served with house plum sauce Two marinated chicken breast grilled on a hot plate, topped with our house Wok seared chilli peppers with thai basil, jalapenos, red bell peppers, and *Crab Rangoon $6 peanut sauce, served with a side of curry fried rice and cucumber sweet sauce white onions tossed in spicy brown sauce A delightful blend of crabmeat, cream cheese, and celery wrapped *Honor of the Queen $14.50 Pad Kra Tiem (Garlic) in thin rice paper, fried to a goldem crisp & served with house plum sauce Jumbo shrimp and chicken stir-fried with ginger, onions, mushrooms, and Your choice of meat wok tossed in garlic brown sauce served on a bed of lettuce Fried Tofu $5.50 bell peppers tossed in a light brown sauce, served over fried tofu on a hot plate Pad Khing (Ginger) Crispy fried tofu served with our sweet house sauce topped with crushed peanuts )Yum Nua (Thai Beef Salad) $15.50 Ginger, white onions, red bell peppers, mushrooms wok tossed in house brown sauce #Tod Mun $6.50 A traditional favorite. Thinly sliced, mediem grilled beef, lettuce, cucumber, Pad Prew Wan Traditional fish cakeds marinated with thai herbs and spices, served tomatoes, onions, cilantro,lemon grass, galanga, and lime leaves, tossed Tomatoes, cucumber, carrots, white onions, bell peppers and pineapple tossed with cucumber sweet sauce in thai chili sauce in thai sweet and sour sauce Seaweed Salad $5 Seafood Salad $15.50 #*Pad Cashew Soft Shell Crab Appetizer $8 An array of mixed seafood with lettuce, cucumber, carrots, seaweed, Cashews, onions, carrots, bell peppers, celery, tossed in thai sweet chili sauce One whole soft shell crab fried served with eel sauce and sesame tossed in a sweet vinaigrette dressing Veggie Delight Soft Shell Crab Appetizer $8 #)Salmon Sunset $15.50 Assorted vegetables, tossed with bean sprouts in thai brown gravy One whole soft shell crab fried served with eel sauce Grilled salmon topped with stir-fried peppers, white onions, peas & carrots in Broccoli & Oyster Sauce #Chicken Satay $7.50 sweet & sour sauce Your choice of meat with broccoli and carrots wok tossed in oyster sauce A Thai favorite. Chicken on skewers marinated in Thai curry and herbs, Salmon Curry $15.50 *Sweet Chili Stir Fry served with homemade peanut sauce and cucumber sweet sauce Grilled salmon with bamboo, eggplant, red bell peppers and basil simmered Onions, bell peppers, and celery, carrots, water chestnuts pineapple, basil tossed *Shrimp Rolls $6.50 in house curry in sweet chili sauce Shrimp, ground chicken, and cilantro wrapped in thin rice paper, fried to a crisp Volcano Shrimp $15.50 served with house plum sauce Shrimp, glass noodles, ginger, celery, green onions seasoned with black peppers NOODLES Spicy Wontons $6 and light soy sauce, steamed in a hot clay pot #*Pad Thai Steamed wontons served with house spicy sesame soy sauce *)Roasted Duck & Pineapple Curry $16.95 Thin rice noodles wok tossed
Load more

Recommended publications
  • Aria Dining Lemongrass Group Dining Menu
    Chef Krairit Krairavee A MODERN INTERPRETATION OF AUTHENTIC THAI CUISINE GENERAL INFORMATION Executive Chef Krairit Krairavee Chef Krairit Krairavee joins Lemongrass directly from Bangkok, where he was Executive Chef Seating Capacity at Nest, the rooftop restaurant of one of the city’s most luxurious hotels, Le Fenix. He is one dining room seats of Southeast Asia’s premier chefs trained in both Thailand and the Netherlands and attended lounge seats can be split into two the most famous cooking school in Thailand, next to Bangkok’s deluxe Dusit Thani hotel. rooms of Chef Krairavee holds a Certificate of Western Hotel Management from the Bilderberg Hotel Two -seat private dining rooms De Klepperman through his stint in Holland. His list of accolades and accomplishments is lengthy. He has prepared dinners for the “I loved that I felt so far away, Moroccan Royal Palace and VIPs of APEC (Asia-Pacific Economic Cooperation), taken eating such distinctive Thai second place in the Thailand Super Chef contest and appeared on prestigious cooking shows food in such a smart setting.” in Thailand, including Iron Chef and Idol Chef. He was selected to promote Thai food and control the standard of catering in several Malaysian and Australian restaurants, and has – Los Angeles Times served as cooking instructor on several occasions. At Lemongrass, Chef Krairavee introduces the authentic dishes he served back home and surprises guests with more modern creations of his own design. Group Dining Department: [email protected] Phone . Fax .. Las Vegas Boulevard South Las Vegas, Nevada Spring • Follow Us on: RESTAURANT INFO As the first Thai restaurant on The Strip to reside in elite resort environs, Lemongrass travels far beyond the standard.
    [Show full text]
  • Thai Pepper Lunch.Pdf
    THAI PEPPER Vegetables, Tofu, Chicken, Beef, Pork $7.95 Combo (Chicken, Pork, Beef) $8.95 Shrimp, Squid, Fillet Tilapia $8.95 Duck $9.95 ​ Thai Favorite Entree Thai Noodles ​ ​ Served with your choice of white, brown or fried rice ($1.00 extra) ​ PAD THAI Traditional Thai rice noodles with egg, scallion, bean GINGER PERFECT sprouts, and ground peanuts Stir fried fresh ginger, mushroom, bell pepper, onion, ​ carrots, and scallions in brown sauce D.U.I. ( SPICY NOODLES) Pan fried flat noodles with fresh basil, onion, broccoli, bell CASHEW NUTS WITH CHILI SAUCE pepper in chili garlic sauce Stir fried cashew nuts, bell pepper, onion, carrots, and scallions in chili sauce PAD SEE EWE Pan Fried flat noodles with egg, broccoli, carrots in Thai GARLIC LOVER sweet soy sauce Stir fried with touch of garlic & black pepper on bed of steamed veggies PAD WOON SEN Stir fried glass noodles with egg, carrot, onion and scallions THAI BASIL SAUCE in light brown sauce Stir fried onions, bell pepper, and basil leaves in chili sauce LAD NAH BROCCOLI WITH BROWN SAUCE Sautéed broccoli, carrot and snow peas with soybean Stir fried broccoli with carrots and mushroom gravy sauce over BABY CORN WITH BROWN SAUCE THAI SPAGHETTI Stir fried baby corn with carrots, mushroom and scallions Small noodle With your choice of curries PAD PRIK KING PAD THAI WOON SEN Stir fried green beans, carrots, and bell pepper in prik king Stir fried glass noodles with egg, scallions, bean sprouts sauce and ground peanuts SWEET AND SOUR SAUCE SINGAPORE NOODLE Stir fried onion, cucumber,
    [Show full text]
  • GH GNW Digital
    @greyhoundcafe.id Available on: www.greyhoundcafe.id COLD BEVERAGES Mineral Water 28.000 Frosty Cappuccino 62.000 San Banedetto Sparkling 250ml 45.000 Iced Hazelnut Latte 60.000 San Banedetto Sparkling 500ml 65.000 Iced Vanilla Latte 60.000 Soft Drink( Coke/Sprire/Coke Zero) 30.000 Tonic Water 30.000 Iced Lemon Tea Greyhound Style 37.000 Iced Lychee Tea 38.000 Iced Tea Greyhound Style 32.000 Iced Cocoa 58.000 Iced Mocha 58.000 Iced Americano 47.000 Iced Cappuccino 56.000 Iced Latte 56.000 HOT BEVERAGES FRUIT JUICE Hot Milk 32.000 Lychee Shake 58.000 Hot Cocoa 52.000 Fresh Watermelon Juice 40.000 Fresh Watermelon Shake 45.000 Orange Juice 40.000 HOT COFFEE Orange Juice Shake 45.000 Apple Juice 40.000 Espresso 40.000 Apple Juice Shake 45.000 Double Espresso 45.000 Mixed Fruit Punch 55.000 Americano 45.000 Mixed Fruit Punch Shake 58.000 Macchiato 47.000 Coconut Shake 45.000 Piccolo 47.000 Fresh Lime Juice 40.000 Cappuccino 52.000 Fresh Lime Juice Shake 45.000 Latte 52.000 Fresh Lime Juice Soda 45.000 Flat white 52.000 Mocha 54.000 Affogato 56.000 Hazelnut Latte 58.000 Vanilla Latte 58.000 BANGKOK FAVORITE - HOT Lemongrass Tea 50.000 TEA SELECTION Warm and shooting tea, speed recovery of common cold, u Earl Grey 50.000 cramps and atulence Darjeling 50.000 English Breakfast 50.000 Ginger Tea 50.000 Chamomile 50.000 A great soother for natural healing Moroccan 50.000 and boosting your immune system naturally Espresso Float 56.000 Citrus Soda Float 56.000 Cherry Soda Float 56.000 Thai Black Coffe Granita 55.000 old fashion thai black coffee served ice granita style Thai Tea Granita 55.000 Nom Yen Granita 55.000 Coconut Juice 49.000 Served with coconut ice cube Longan Juice in Crushed Ice 55.000 Longan is thai fruit.
    [Show full text]
  • Dine in Menu
    THAI APPETIZERS Fried Tofu $ 6.955.95 Deep fried bean curd, served with sweet & sour sauce and ground peanuts. Crab Rangoon $ 6.955.95 Crispy pastry filled with cream cheese, chopped celery and crab meat, served with sweet & sour sauce. Crispy Thai Egg Roll $ 6.955.95 Deep fried thin crepe filled with carrot, cabbage, and glass noodles served with Thai sweet & sour sauce. Fresh Spring Roll $ 6.955.95 Fresh spring roll filled with cucumber, tofu, cabbage, topped with tangy tamarind sauce. Fish Cakes $ 6.955.95 Deep fried ground fish patties with Thai spice, served with fresh chopped cucumber topped with Thai style sweet chili and roasted ground peanuts. Pot Sticker (Chicken or Vegetable) $ 6.955.95 Fried dumpling filled with chicken or vegetable, served w/ sweet soy sauce. Chive Dumpling $ 6.955.95 Pan-fried dumpling filled with Asian chives, served with sweet soy sauce. Shumai $ 6.955.95 Steamed shrimp dumpling, served with Thai sweet soy sauce. Shrimp in the Blanket $ 8.957.95 Deep fried marinated shrimp, celery, and basil leaves wrapped in spring roll skin served with homemade sweet & sour sauce. Chicken Satay $ 12.958.95 Chicken marinated and skewered, served with peanut sauce and cu- cumber salad. Ban Thai Appetizer $ 15.9514.95 2 Satays, 2 Crab Rangoons, 2 Thai Egg Roll, and 2 Pot Stickers. SOUP Choice of: Chicken/Beef/Vegetable/Tofu Shrimp/Seafood $12.95, Salmon/Soft-shell Crab $16.95 Tom Yum (Choice of meat) $ 8.957.95 Thai hot & sour soup, lemon grass, mushrooms, tomatoes, lime leaves, cilantro, scallion, lime juice with Thai sweet chili paste.
    [Show full text]
  • ชื่อจังหวัด อำเภอ ตำบล เขต และแขวง Changwat, Khet and Amphoe Directory
    ชื่อจังหวัด อ ำเภอ ต ำบล เขต และแขวง CHANGWAT, KHET AND AMPHOE DIRECTORY กรุงเทพมหำนคร เขตพระนคร Khet Phra Nakhon KRUNG THEP MAHA แขวงชนะสงครำม Khwaeng Chana Songkhram NAKHON (BANGKOK) แขวงตลำดยอด Khwaeng Talat Yot แขวงบวรนิเวศ Khwaeng Bowon Niwet แขวงบำงขุนพรหม Khwaeng Bang Khun Phrom แขวงบ้ำนพำนถม Khwaeng Ban Phan Thom แขวงพระบรมมหำรำชวัง Khwaeng Phra Borom Maha Ratchawang แขวงวังบูรพำภิรมย์ Khwaeng Wang Burapha Phirom แขวงวัดรำชบพิธ Khwaeng Wat Ratchabophit แขวงวัดสำมพระยำ Khwaeng Wat Sam Phraya แขวงศำลเจ้ำพ่อเสือ Khwaeng San Chao Pho Suea แขวงส ำรำญรำษฎร์ Khwaeng Samran Rat แขวงเสำชิงช้ำ Khwaeng Sao Chingcha กรุงเทพมหำนคร เขตคลองเตย Khet Khlong Toei KRUNG THEP MAHA แขวงคลองตัน Khwaeng Khlong Tan NAKHON (BANGKOK) แขวงคลองเตย Khwaeng Khlong Toei แขวงพระโขนง Khwaeng Phra Khanong กรุงเทพมหำนคร เขตคลองสำน Khet Khlong San แขวงคลองต้นไทร Khwaeng Khlong Ton Sai แขวงคลองสำน Khwaeng Khlong San แขวงบำงล ำพูล่ำง Khwaeng Bang Lamphu Lang แขวงสมเด็จเจ้ำพระยำ Khwaeng Somdet Chao Phraya กรุงเทพมหำนคร เขตคลองสำมวำ Khet Khlong Sam Wa แขวงทรำยกองดิน Khwaeng Sai Kong Din แขวงทรำยกองดินใต้ Khwaeng Sai Kong Din Tai แขวงบำงชัน Khwaeng Bang Chan แขวงสำมวำตะวันตก Khwaeng Sam Wa Tawan Tok แขวงสำมวำตะวันออก Khwaeng Sam Wa Tawan Ok กรุงเทพมหำนคร เขตคันนำยำว Khet Khan Na Yao ส ำนักงำนรำชบัณฑิตยสภำ ข้อมูล ณ วันที่ ๒๒ กุมภำพันธ์ ๒๕๖๐ ๒ แขวงคันนำยำว Khwaeng Khan Na Yao แขวงรำมอินทรำ Khwaeng Ram Inthra กรุงเทพมหำนคร เขตจตุจักร Khet Chatuchak แขวงจตุจักร Khwaeng Chatuchak แขวงจอมพล Khwaeng Chom Phon แขวงจันทรเกษม Khwaeng Chan Kasem แขวงลำดยำว Khwaeng Lat Yao แขวงเสนำนิคม
    [Show full text]
  • Download Herb Seed Assortment 2019/20
    Herbs Allium schoenoprasum Chives xx for salads, pizza, soups, curd cheese fine for pot culture and home gardening medium standard strain thick fast regrowth Allium tuberosum Garlic Chives, Chinese Leek xx used as substitute for chives and garlic ín autumn and winter; as well for asia dishes Allium ursinum Ramsons xx chopped leaves sparingly used as substitute for garlic; cold germinator Anethum graveolens Dill x Leaves go well with sour cream and cucumber dishes, seeds are an ingredient in pickles, sauerkraut and fruit pies. Common universal variety; but mainly for seed harvest because of early flowering Strong leaved, Tetra-Dill late flowering; especially for leaf production Mammoth very broad and big leaflets, very aromatic; late flowering; for year round production Dukat, Superdukat universal late flowered varieties, fine filigree leaflets SX-951 thick foliage with dark, silvery-blue-green leaves; extend harvest period, because of highly resistant to bolting SX-952 for openfield and pot production, because of compact growth and good leaves covering; healthy, medium-green, late-flowering and dense-leaved SX-953 for pot cultivation; dark green color; upright and compact growing SX-781 mid-early; high-yielding; for forcing and openfield production; thick foliage; medium green leaves SX-782 late-flowering, universal variety, for all types of cultivation; very dark green Anthriscus cerefolium Chervil x the dark green leaves are used in culinary dishes like (and with) parsley Common fine cut dark green leaves; late sowing will not or hardly
    [Show full text]
  • Part B Other Products Referred to in Article 2(1)
    Part B Other products referred to in Article 2(1) Other products References to Part A to which the same MRLs apply (1) Main product of the group or subgroup Code number Category Code number or Common names/synonyms Scientific names Name of the group or subgroup 0110010-001 Natsudaidais Citrus natsudaidai 0110010-002 Shaddocks/pomelos Citrus maxima; syn: Citrus grandis 0110010-003 Sweeties/oroblancos Citrus grandis x Citrus paradisi 0110010 Grapefruits 0110010-004 Tangelolos Citrus paradisi x tangelo 0110010-005 Tangelos (except minneolas)/Ugli® Citrus tangelo 0110010-990 Other hybrids of Citrus paradisi , not elsewhere mentioned 0110020-001 Bergamots Citrus bergamia 0110020-002 Bitter oranges/sour oranges Citrus aurantium 0110020-003 Blood oranges Citrus sinensis 0110020 Oranges 0110020-004 Cara caras Citrus sinensis 0110020-005 Chinottos Citrus myrtifolia 0110020-006 Trifoliate oranges Poncirus trifoliata 0110020-990 Other hybrids of Citrus sinensis, not elsewhere mentioned 0110030-001 Buddha's hands/Buddha's fingers Citrus medica var. sarcodactyla 0110030 Lemons 0110030-002 Citrons Citrus medica 0110040-001 Indian sweet limes/Palestine sweet limes Citrus limettioides 0110040-002 Kaffir limes Citrus hystrix 0110040 Limes 0110040-003 Sweet limes/mosambis Citrus limetta 0110040-004 Tahiti limes Citrus latifolia 0110040-005 Limequats Citrus aurantiifolia x Fortunella spp. 0110050-001 Calamondins Citrus madurensis 0110050-002 Clementines Citrus clementina 0110050-003 Cleopatra mandarins Citrus reshni 0110050-004 Minneolas Citrus tangelo 0110050 Mandarins 0110050-005 Satsumas/clausellinas Citrus unshiu 0110050-006 Tangerines/dancy mandarins Citrus tangerina 0110050-007 Tangors Citrus nobilis 0110050-990 Other hybrids of Citrus reticulata , not elsewhere mentioned 0120010-001 Apricot kernels Armeniaca vulgaris; syn: Prunus armeniaca 0120010-002 Bitter almonds Amygdalus communis var.
    [Show full text]
  • Nuts Vegetarian Shellfish All Prices Are in Dirhams and Inclusive of 10% Municipality Fee and 10% Service Charge THIPTARA’S GARDEN
    Mild Medium Strong Signature Dish Nuts Vegetarian Shellfish All prices are in Dirhams and inclusive of 10% Municipality fee and 10% service charge THIPTARA’S GARDEN CHILI “PHRIK” Chili is an erect, branched, shrub-like herb with fruits used as garnishing & flavoring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. SACRED BASIL “KA-PHRAO” Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower & often times reddish-purple leaves. The fresh leaves, which are used as flavoring, contain 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant & stomachic. GALANGA “KHA” Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes & commonly used in Thai cooking as a flavoring. The approximately 0.4% volatile oil content has therapeutic uses as carminative, stomachic, ant rheumatic & antimicrobial agents. LEMON GRASS “TA-KHRAI” This erect annual plant resembles a coarse gray-green grass. Fresh leaves & grass are used as flavoring. Lemon grass contains 0.4% volatile oil. Therapeutic properties are as a diuretic, emmanagogue, anti-flu & antimicrobial agent. KAFFIR “MA-KRUT” The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer. TO SHARE THAN SUWAAN (GOLD RIVER) Thod Man Poo Thai deep
    [Show full text]
  • Thai Tide Drink&Beverage
    THAI TIDE_DRINK&BEVERAGE 1/6 THAI TIDE_DRINK&BEVERAGE D1 BUA LOY l-TlM KAl KHEM 12 Salted egg yolk coconut ice cream served with Thai glutinous rice balls drizzled in coconut cream and roasted coconut flakes “Spirit” (Mixer – soda water, coke, lemonade, tonic water, ginger ale, apple juice, orange juice) GIN S1 Bombay Sapphire (England) 11 S2 Four Pillars (Australia) 14 VODKA S3 Stolichnaya (Latvia) 11 Kanom S4 Ketel One (Netherlands) 13 D3 KHAO NlAO l-TlM Dessert TU-REAN 14 WHISKEY Durian “Monthong” cooked in coconut milk served with sweet S5 Jameson (Ireland) 12 glutinous rice and durian S6 Monkey Shoulder (Scotland) 13 ice cream BOURBON S7 Jim Beam (USA) 11 RUM S8 Sangsom (Thailand) 11 “Beer” lNTERNATlONAL BEER (BOTTLE) B1 Singha (Thailand) 8 D5 KHAO NlAO MAMUANG B2 Chang (Thailand) 8 (SEASONAL) 14 B3 Tiger (Singapore) 8 Mango ice cream with fresh mango B4 Corona (Mexico) 9 and sweet glutinous rice B5 Asahi super dry (Japan) 9 LOCAL BEER B6 Victoria Bitter 8 B7 Carlton Draught 8 2/6 THAI TIDE_DRINK&BEVERAGE D2 l-TlM GLUAY TOD 12 Creamy coconut ice cream served with fried banana fritter Wine List “Red Wine” W1 ANNIE’S LANE SHIRAZ Clare Valley, SA 12/ glass 58/ bottle D4 TUB TlM KROB l-TlM KRATl 12 W2 INGOLDBY SHIRAZ Red rubies water chestnut with lightly Mclaren Vale, SA 13/ glass 62/ bottle salted coconut milk topped with young coconut ice cream W3 TAYLORS CABERNET SAUVIGNON Clare Valley, SA 12/ glass 58/ bottle W4 PEPPERJACK CABERNET SAUVIGNON Barossa Valley, SA 14/ glass 68/ bottle “White Wine” W5 TOI TOI SAUVIGNON BLANC Marlborough, NZ 12/ glass 58/ bottle D6 KANOM PUNG SUNG W6 VAVASOUR SAUVIGNON BLANC KAYA 12 Marlborough, NZ 14/ glass 68/ bottle Warm steamed bread with home made pandan custard W7 PAUL MAS CHARDONNAY Languedoc-Roussillon, FR 10/ glass 42/ bottle W8 SPARKLES Sieur d’Arques Grande Cuvee 1531 de Aimery France Champagne, FR 68/ bottle W9 Rosé Mr.
    [Show full text]
  • Herbaceous: Six Important Flavors in Herbs
    Herbaceous: Six Important Flavors in Herbs 1. Anethole (the taste of anise or licorice, ouzo, pernod, sambuca): tarragon and fennel have anethole, and even basil has a mild anethole flavor. Thai basil has a strong anethole taste. The licorice herbs are the most food friendly herbs available. Use licorice herbs, and your food—especially any fish or seafood dish—will sparkle. These anise-tasting herbs are also spectacular on eggs, cheese, meat, and tomatoes. French tarragon (a different taste than Russian tarragon), is the flavor found in béarnaise sauce. http://www.epicurious.com/recipes/food/views/bearnaise-sauce- 395049 2. Lemon tasting herbs: lemongrass, lemon verbena, lemon thyme, and sorrel. It’s easy to add lemon to nearly any dish. So make sure than your herb garden contains at least one of the lemon-tasting herbs. 3. Resinous, herbs such as rosemary, thyme, and sage, have a resin, or woody, quality. The flavor of resinous herbs comes through in cooking and is a wonderful match for meats. But be careful. That taste can overpower: the longer rosemary cooks, the stronger the flavor gets. Sage and thyme are very easy to grow and will come back with vigor next year. The flavor of sage is also quite musky in taste and aroma, which is why it blends so well with beans and meats. 4. Grassy: such as dill and parsley. Don’t overlook the value of parsley. It is very herbaceous, which offers a balance to other flavors on the plate. Parsley has a very mild anethole taste. For example, Italians use a garnish called gremolati, where the heat of raw garlic is blended with the sour of lemon zest and balanced with a whole bunch of grassy parsley.
    [Show full text]
  • Thai Desserts Amphawa Floating Market for Tourism
    INTERNATIONAL JOURNAL OF SYSTEMS APPLICATIONS, ENGINEERING & DEVELOPMENT Volume 10, 2016 The Design of The English Materials to Communicate The Identity of Cultural Art: Thai Desserts Amphawa Floating Market For Tourism. Assistant Professor Kitda Praraththajariya Abstract—The main purpose of this research was to study how South Middle East (2.7 million), South Asia (0.95 million), to communicate the identity of Amphawa Floating Market for followed by Oceania and Middle East (0. 50 million) [20]. tourism. The qualitative data was collected through studying related This increase in tourists has boosted many local careers and materials, exploring the area, in-depth interviews with three groups of income as well as helping develop the transportation, basic people: three directly responsible officers who were five key construction and public utilities in the local communities informants of the district, twenty foreign tourists and five Thai tourist where tourism is important [2]. Tourism has been one of the guides. A content analysis was used to analyze the qualitative data. The two main findings of the study were as follows: most prominent businesses to exist on the face of the 1. The identity of Amphawa Floating Market is located at globalization. Travelling, leisure and recreation have been Amphawa district in Samut Songkram province. This significantly associated with tourism since people visited establishment was near the Mouth of Maeklong River for different places, exploring all sites for adventure and peace at normal people and tourists. It consists of accommodations, the same time [11]. At the present, the tourism industries have homestays, vendors on the boats and shop houses.
    [Show full text]
  • Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-Specialist Vendors
    Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-specialist Vendors Research My Lien Thi Nguyen, Julia Wieting and Katherine T. Doherty Abstract The growing cultural diversity in the United States calls est number of foreign-born residents in eight decades attention to ethnobotanical studies of urban ethnic food (Camarota 2005). This culturally rich population will un- markets. These venues illustrate dynamic interactions doubtedly have a big impact on food choices in the U.S. between people and plants. A market survey of the Chi- due to the strong link between food and ethnicity (Kalcik natown markets in Honolulu, Hawai`i was conducted to 1984). Food markets are an important venue to study the collect empirical data on this culturally rich urban area. dynamic use of plants by ethnic and immigrant commu- The objectives included: (1) To analyze the food plant nities (Nguyen 2005b, Pemberton & Lee 1996, Porter- richness of selected Chinatown markets in comparison to field Jr. 1951, Wang & Lo 2007, Whitaker & Cutler 1966). local mainstream supermarkets; and (2) To test the use The market acts to bring people of similar culinary tradi- of vegetation analysis to describe the structure of these tions together as they provide the ingredients necessary markets (e.g., “ethnic markets”). Surveys and mapping of for cuisine, which contributes to one’s sense of ethnicity food plants at three market areas in Chinatown and three (Cunningham 2001, You-Kai et al. 2004). They are also mainstream supermarkets were conducted between Feb- an area where people of similar cultural backgrounds can ruary and March 2006.
    [Show full text]