01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25
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DIM SUM HA GAO (4 St./ 4 Pcs.) SIU MAI (4 St./ 4 Pcs.) CHA SIU BAO (2
DIM SUM Die Zubereitung dauert mind. 20 Min. Solange der Vorrat reicht! € D1 HA GAO (4 St./ 4 pcs.) 3,90 gedämpfter Reismehlteig mit Garnelen steamed dumplings filled with shrimps D2 SIU MAI (4 St./ 4 pcs.) 3,90 gedämpfte Teigpralinen mit Schweinefleisch und Garnelen steamed pasta skin filled with chopped pork and shrimps D3 CHA SIU BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit mariniertem Schweinefleisch steamed barbecue pork buns D4 SIU LONG BAO (4 St./ 4 pcs.) 4,20 gedämpfte Teigtaschen mit Schweinefleisch steamed pork buns D5 CHAI BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit Gemüse steamed buns with vegetable filling D6 DAU SA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer roter Bohnenpaste steamed buns with sweet red bean paste filling D7 LIN JONG BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer Lotuspaste steamed buns with sweet lotus seed paste filling D8 ZI MA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer schwarzer Sesampaste steamed buns with sweet black sesame paste filling D10 YUK GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Schweinefleisch steamed or fried pork dumplings D11 CHAI GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Gemüse steamed or fried vegetable dumplings D12 TRY IT CLASSIC 4,90 Kombination aus fünf verschiedenen gedämpften Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao und Siu Long Bao combination of a variety of steamed Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao and Siu Long Bao D13 LO BAK GOU (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit getrockneten Garnelen & Lap Cheung fried chinese turnip cake with dried shrimps and chinese sausage D14 LO BAK GOU CHAI (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit Shiitake und Morcheln fried chinese turnip cake with shiitake mushrooms and morels D15 NO MAI GAI 6,00 gedämpfte Klebreistasche, gefüllt mit Hühnerfleisch, Shiitake, Lap Cheung, getrockneten Garnelen in Lotusblättern. -
Chicken's Feet and Tarragon Vinegar Emulsion
ISAAC MCHALE’S RECIPES CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION Isaac McHale’s recipes FOUR International Summer 2015 CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION SERVES 1 INGREDIENTS METHOD CHICKEN FEET CHICKEN FEET • 3 chicken feet Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre TARRAGON VINEGAR EMULSION of water for 8 hours on 85C. Once cooked using scissors make an incision up the • 400g brown chicken stock reduced to 300g base of the foot and along each bone, then gently remove all bones from inside • 25g thick and easy the foot and lay out flat on a dehydrator tray. Dehydrate on 65C for 24 hours until • 50g rendered chicken fat completely dry. The feet are then fried in vegetable oil at 215C using tweezer tongs • 15g tarragon vinegar to keep them flat until golden brown and slightly puffed. Drain onto a tissue and • 4g salt keep warm until serving. DEVIL SPICE MIX CHICKEN FAT & TARRAGON VINEGAR EMULSION • 15g Jamaican pepper Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook • 4g mace for 1 min until thickened whisking constantly, finally whisk in the vinegar then put • 8g dry herb mix (sage, thyme, savory, rosemary) mixture into an espuma gun and gas with 2 cream (no.2) chargers. • 55g celery salt • 140g sweet paprika TO SERVE • 10g colema mustard powder Dust the warm puffed chicken feet with devil spice mix and serve with a small bowl • 16g black pepper of the chicken and tarragon emulsion. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
1. 叉燒包BBQ Pork Bun 2. 火腿蛋包ham & Egg Bun 3. 豆沙包bean Paste Bun 4. 豆沙菠罗包bean Paste W
BUNS 1. 叉燒包 BBQ Pork Bun 2. 火腿蛋包 Ham & Egg Bun 3. 豆沙包 Bean Paste Bun 4. 豆沙菠罗包 Bean Paste w/ Sweet Top Bun 5. 奶王包 Egg Custard Bun 6. 奶王菠罗包 Egg Custard w/ Sweet Top Bun 7. 火腿蔥包 Ham & Green Onion Bun 8. 咖喱牛肉包 Curry Beef Bun 9. 雞包 Chicken Bun 10. 火腿芝士包 Ham & Cheese Bun 11. 腊腸包 Chinese Sausage Bun 12. 腸仔包 Hot Dog Bun 13. 雞尾菠罗包 Coconut Sweet Top Bun 14. 肉松包 Pork Sung Bun 15. 芋頭包 Taro Bun 16. 丹麥包 Raisin Stick Bread 17. 紙包蛋糕 Sponge Cake 18. 椰絲包 Coconut Bun 19. 椰絲卷 Coconut Twist Bun 20. 菠蘿包 Pineapple Sweet Top Bun 21. 牛油包 Butter Bun 22. 奶油包 Cream Bun 23. 雞尾包 Coconut Cocktail Bun 24. 墨西哥 Butter Top Bun 25. 叉燒菠蘿包 BBQ Pork w/ Sweet Top Bun 26. 餐包 Plain Dinner Rolls 27. 提子餐包 Raisin Dinner Roll 28. 粟米火腿蔥包 Ham & Corn Bun 1. 燒賣 Pork Dumplings 2. 蝦餃 Shrimp Dumplings 3. 蝦米腸 Steamed Noodles w/ Shrimp & Green Onions 4. 牛腸 Steamed Rice Crepe w/ Beef 5. 蝦腸 Steamed Rice Crepe w/ Shrimp 6. 淨腸 Plain Steamed Crepe 7. 蘿葡糕 Turnip Cake 8. 芋頭糕 Taro Cake 9. 白雲鳳爪 Marinated Chicken Feet (Cold) 10. 酸辣鳳爪 Spicy Chicken Feet (Cold) 11. 鳳爪 Chicken Feet 12. 鮮竹卷 Bean Curd Roll w/ Pork 13. 糯米卷 Sticky Rice Roll 14. 咸水角 Pork & Shrimp Turnover 15. 糯米雞 Sticky Rice in Lotus Leaf with Chicken, Chinese Sausage, and Egg PASTRIES 1. 葡撻 Portuguese-Style Milk Egg Tart 2. 蛋撻 Egg Custard Tart 3. 煎堆 Sesame Ball w/ Bean Paste 4. 豆沙糯米糍 Bean Paste Rice Cake 5. -
AADI Recipe – Turnip Cake
AADI Recipe – Turnip Cake Turnip cake is a popular dim sum dish in Cantonese cuisine. In Southern China region, turnip cakes are often served during the Lunar New Year. It has a meaning of bringing good fortune and having a better year. Try this aromatic, flavorful and healthy turnip cake for this Lunar New Year! Ingredients: Nutrition Facts 4 dried shiitake mushrooms Serving Size: 2-3 slices 2 dried scallops Servings Per Recipe: 12 ⅓ cup dried shrimps Amount Per Serving * Calories 110 Calories from Fat 10 2 pounds Chinese turnip %Daily Value* 1 cup rice flour Total Fat 1.5g 2% † ¼ cup wheat starch Saturated Fat 0g 0% ¼ cup corn starch Trans Fat 0g Cholesterol 10mg 3% 2 teaspoons canola oil Sodium 80mg 3% ⅓ cup shallot, chopped Total Carbohydrate 20g 7% 2 lean Chinese sausage, diced (to make about ½ Dietary Fiber 2g 8% cup) Sugars 2g Protein 3g 6% 1/16 teaspoon salt *Percent Daily Values are based on a 2,000 ½ teaspoon ground white pepper (use more or calorie diet. Your daily values may be higher or less as desired) lower depending on your calorie needs. ¼ cup scallions, chopped Directions: 1. Soak the mushrooms, scallops and shrimps in a small bowl of cold water overnight. Drain the ingredients. Save the broth to use later. 2. Coarsely grate the turnip in a large bowl, about 3½ cups. Save the liquid from grating the turnip to use later. 3. Remove the mushroom stems. Dice the mushrooms into small pieces, about ⅓ cup. Set aside. 4. Shred the scallops into fine pieces, about 2 tablespoons. -
Sushi Menu Coming Soon
noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist. -
Take out Menu Call 702.698.7900 Or Visit Our Take-Out Window to Place Your Order
TAKE OUT MENU CALL 702.698.7900 OR VISIT OUR TAKE-OUT WINDOW TO PLACE YOUR ORDER CHINA POBLANO TAKE-OUT FEASTS Taco Feast for Two $40 Chinese Feast for Two $40 Choice 6 Carnitas or Pollo Tacos 4pc When Pigs Fly Arroz Perfecto Fried Rice Frijoles con Crema y Queso Wok-Roasted Green Beans Chips and Salsa 5pc Fried Wontons FIRST BITES VEGETABLES Chips & Salsa $5 Twenty Vegetable Fried Rice $19.88 Chipotle salsa de casa Fried rice, mushrooms, egg, and twenty seasonal vegetables. See if you can count them all! Guacamole $16 with chicken +$5 Onions, cilantro, serrano, lime, tomatillos, queso fresco. Made fresh daily with beef +$6 and served with your choice of warm corn tortillas or tortilla chips with shrimp +$8 Empanada Atún Estilo Veracruz $10 2pc Deep-fried heirloom masa pouch filled with ahi tuna, Wok-Roasted Green Beans $12.88 tomatoes, onions, almonds, chiles and spices. Finished with a With ginger, garlic, and Chile de árbol, finished with spicy avocado crema toasted almonds and a squeeze of fresh lime Chilaquiles $13 House-made tortilla chips tossed with a tomatillo salsa, oven-roasted SOUPS and topped with melted Menonita cheese, onion and cilantro Swallow a Cloud $14.88 with sunny side up egg * +$3 Our rich wonton soup with fluffy house-made shrimp and pork Huevo Ranchero $12 wontons with bok choy Fried corn tortillas, sunny side egg, salsa molcajete, queso fresco, Try it with egg noodles! +$2 refried black beans, salsa pico Yucateco, avocado Caldo Tlalpeño $13 Traditional chicken soup with arroz perfecto, garbanzo, DIM SUM a smoky -
Taro Savory Cake,Taiwanese Turnip Cake
Taro Savory Cake This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors. I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro… This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish. – What is taro root? Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate. Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish. – Have you ever had this savory taro cake? If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving… – How you serve this savory cake? It is usually served with a side of hot sauce. -
12032021 2135 Vibe Main Menu Web
entrée All pictures shown are for illustration purpose only. Actual product may vary. E01 E02 해물파전 김치전 Seafood Kimchi Pancake Pancake 18.0 18.0 E03 E04 치즈 감자전 육전 cheese potato Pancake beef Pancake 20.0 18.0 E05 E06 땡초 오징어 가리비 부추전 치즈그라탕 spicy squid chesse scallop gratin chive pancake 20.0 25.0 E07 E08 모듬 소세지 계란찜 Assorted Sausages Steamed Egg 25.0 15.0 E09 E10 군만두 치즈 계란말이 Fried Gyoza Egg Roll Omelette w/ 15.0 Vegetables 25.0 E11 E12 콘치즈 치즈 오물렛 corn cheese Cheese Egg Omelette 15.0 w/ Bolognese Sauce 25.0 stir-fried All pictures shown are for illustration purpose only. Actual product may vary. S01 S02 참치마요 치즈 불닭 오돌뼈 주먹밥 Extra Spicy Chicken Spicy pork soft bone w/ Melted Cheese w/ tuna mayo rice balls 32.0 32.0 S03 S04 낚지 볶음 오삼볶음 Spicy Stir-Fried Baby Spicy Stir-fried Squid Octopus w/ Vegetables & Pork Hot Plate 28.0 28.0 S05 S06 백순대 볶음 순대 오징어 볶음 Stir-fried korean spicy stir-fried korean sausages w/ vegetables sausages & squid 32.0 w/ vegetables 32.0 S07 S08 순대 곱창 볶음 매운 곱창 볶음 Spicy Stir-Fried Korean Spicy Stir-Fried Beef Sausages & Stir-Fried Intestines w/ Potato Beef Intestines w/ Noodles & Veg. Potato Noodles & Veg. 32.0 35.0 S09 S10 통마늘 닭똥집 매운버터 오징어 Stir-Fried Chicken Giblets spicy butter squid w/ Whole Garlic & Veg. 25.0 25.0 S11 S12 제육 볶음 오징어 볶음 Spicy Stir-Fried Pork Spicy Stir-Fried Squid w/ Vegetables w/ Vegetables 23.0 23.0 Steamed&stir-fried All pictures shown are for illustration purpose only. -
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14 發光的城市 A R O U N D T O W N FRIDAY, FEBRUARY 26, 2010 • TAIPEI TIMES BY ALita RICKards MUSIC STOP The boys are back in town COMPILED BY CatHeriNE SHU he crowd watching Japanese math-funk band “When people asked him … he answered ‘No Zazen Boys perform at last year’s Music special idea in it, because it’s boring to care about op Stop readers will know blonde man outside the nightclub, Terminals outdoor concert in Taoyuan gave the this’ — I deeply relate to him in this.” that (吳建豪) has who offered him the baggie of Van Ness Wu Tband and lead vocalist and guitarist Mukai Shutoki He gives the example of a painter using a recently gotten very cozy with marijuana. Zhou said that the bag such a warm response that it more than made certain color on a canvas because it feels right and PGod. The Taiwanese-American cost him NT$2,000 and that all he up for the scorcher of a day: “It was very hot,” touches you, and said that the reason never comes heartthrob called on his new best wanted to do was go home, have said Shutoki. “The heavy sunshine made us feel to one’s mind but allows others to “decide freely.” friend for support last week when something to eat and drink and sunburned. The people surprised us, their passion Zazen Boys’ music is more aggressive and his production company became then “relax.” is as hot as the weather.” physical when they perform live, with heavy embroiled in a drug scandal.