DOCSLIB.ORG

(Healthier Choice) FUSION MENU

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
(Healthier Choice) FUSION MENU +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ FUSION MENU $10+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu F1-10H (Healthier Choice) Green Salad with Three Condiments Steamed Chicken with Mushroom Broth Oven Baked Fish Filet with Lime Sauce Steamed Broccoli and Cauliflower in Soya Sauce Baked Tofu with Stir Fried Cabbage and Shiitake Vegetarian Fried Rice Chilled Mango Sago Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ FUSION MENU $15+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu F1-15H (Healthier Choice) Chicken Asian Salad Lotus Root and Vegetable Soup Tomato Consommé SzeChuan Style Chicken with Peanuts Stir Fried Asian Green Bean Fish Braised Long Bean with Cabbage Steamed Japanese Egg with Stir Fried Asian Broccoli Garlic Steamed Rice Chilled Honeydew Sago Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ FUSION MENU $18+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu F1-18H (Healthier Choice) Chinese Chicken Salad with Citrus Miso Salad Greek Salad Clementine & Five-Spice Chicken SzeChuan Style Salmon Fish Ginger Beef Stir Fried with Baby Bok Choy Steamed Chicken Wanton with Light Soya Sauce Oven Baked Potato with Herbs and Olive Oil Sautéed Tofu with Green Bean Spaghetti Aglio Olio with Asian Broccoli Chilled Mango Soup with Fruit Fruits Platter Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ FUSION MENU $28+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu F1-28H (Healthier Choice) Chicken Salad Fattoush Salad Double Boiled Chicken Soup with Asian Herb Hainanese Chicken with Spring Onion Sweat and Sour Salmon Fish Stir Fried Beef in Baby Bok Choy and Soya Sauce Sautéed Prawn with Asian Broccoli and Sesame Flavour Braised Shiitake Mushroom and Long Cabbage SzeChuan Tofu and Long Bean Mixed Vegetable Fried Rice Dan Dan Noodle with Shrimp Chilled Almond Jelly with Longan Deluxe Fruits Platter Mango Pudding Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ WESTERN MENU $18+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu W1-18H (Healthier Choice) Quinoa Salad with pumpkin, black raisin, red onion Chicken Avocado Caprese Salad chicken, avocado, tomato, feta cheese Grilled Marinated Chicken marinated chicken with olive oil, basil, garlic and grilled serve with sautéed tomato cherry Oven Baked Dory Fillet Florentine dory fillet served with spinach and a light lemon sauce Herbs Baby Potato herbs baby potato sautéed with garlic olive oil, and red onion Gratin Monegasque gratin of zucchini, eggplant, tomato, garlic, thyme, rosemary, olive oil Strawberry Melba strawberry coulis, vanilla sauce, strawberry and mint Deluxe Fruit Platter seasonal fruits with Minth dip yogurt sauce Juice (Apple/Orange/Lime) All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ WESTERN MENU $28+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu W1-28H (Healthier Choice) Asparagus Penne Salad penne pasta, asparagus, honey thyme dressing, red onion Traditional Greek Salad cucumber, capsicum, red onion, feta cheese, romaine lettuce, black olive Tomato Consommé infused tomato, in vegetable stock, cilantro oil Slow Cooked Cajun Salmon base temperature salmon marinated in Cajun spice, serve with vegetable spaghetti Vegetable Beef Stew sous beef cheek cook with mix vegetable Ratatouille Niçoise vegetable stew in tomato paste with black olive Steamed Potato with Herbs and Carrot mix potato and carrot sautéed with olive oil and herbs Slow Cooked Chicken Breast with Capsicum Sauce steamed marinated chicken on low temperature served with confit capsicum sauce Mediterranean Steamed Rice tomato pilaf rice with black olive and mixed vegetable Mixed Fruit in Yogurt mixed seasonal fruits in a sweet yogurt cream Lemon Cake Fruit Platter Juice (Apple/Orange/Lime) All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ WESTERN MENU $38+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu W1-38H (Healthier Choice) Caprese Salad with Homemade Pesto pesto sauce, fresh mozzarella cheese, fresh basil Caesar Salad dijon mustard, parmesan, olive oil, romaine hearts, lemon juice Consommé of Vegetable cauliflower, juniper berries, leek, carrots, olive oil Sous Vide Tenderloin Thyme and Garlic with Confit Carrot beef tenderloin, rosemary, butter, olive oil, garlic with carrot Oven Baked Seabass Fillet with Light Tomato Basil Sauce Sea bass, cherry tomatoes, green olives, olive oil, fresh basil Steamed Marinated Chicken Breast and Asparagus Garlicky Chicken breast, asparagus, butter, fresh herbs, onion powder Seafood Aglio Olio with Portobello Mushroom spaghetti, seafood, mushrooms, parmesan, butter, olive oil Saffron Steamed Potato and Fresh Herbs steamed potato with safron olive oil and mix fresh herbs Vegetable Ratatouille mixed vegetable stew in tomato sauce Apple and Strawberry Crumble apple and strawberry caramilelized with vanilla crumble Kiwi Tarte fresh kiwi with vanilla custard Lemon Tarte Meringue lemon custard with Italian meringue Fruit Platter Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability +65 6904 9283 +65 8799 7685 [email protected] https://executivediner.com.sg/ INDIAN MENU $18+ per person All options made with wholegrain rice or noodles Minimum of 30 people | 3 days advanced booking required | Terms & Conditions Apply Menu IN1-18H (Heathier Choice) Indian-Style Cucumber Salad cucumber, red onion, capsicum, red chili, green chili Indian Potato Salad potato wedge, turmeric, mustard seed, spring onion Tomato Chicken chicken leg with tomato sauce and Indian spice Stir Fried Prawn in Creamy Spice Sauce All options madeprawn with with a light wholegrain cream sauce and ricespice or noodles Garam Masala Fish dory fillet with coconut curry sauce Cauliflower and Spinach Bhaji stewed vegetable Indian flavour Curry Rice rice with curry flavour Mango Shrikhand mango yogurt, with fresh mango Fruits Platter Fruit Infused Water All prices quoted are subject to prevailing GST charges Changing/substituting of item in the menu is subject to availability.
Load more

Recommended publications
  • Chicken & Napa Cabbage Salad
    Chicken & Napa Cabbage Salad with Cucumber, Asparagus, & Cashews PREP TIME: 15 minutes COOK TIME: 15-25 minutes SERVINGS: 2 Tonight’s recipe is our take on a restaurant favorite: the Chinese chicken salad. We’re starting with a base of napa cabbage (yours may be green or red), cucumber, and carrots, marinated in sesame oil and rice vinegar. After a few minutes, the vegetables soften a bit, but maintain just enough crispness to stand up to hearty chicken—cooked in an umami-rich combination of soy sauce and sweet white miso paste. Verdant asparagus and crunchy cashews bring even more satisfying texture to the dish. MATCH YOUR BLUE APRON WINE Lush & Fruity Serve a bottle with this symbol for a great pairing. Ingredients KNICK KNACKS: 10 oz 2 2 1 3 Tbsp 2 Tbsp 1 1-inch piece CHOPPED CARROTS SCALLIONS CUCUMBER ROASTED RICE VINEGAR GINGER CHICKEN BREAST CASHEWS ½ bunch ½ lb 1 bunch 2 Tbsp 2 Tbsp 1 Tbsp ASPARAGUS NAPA CABBAGE CILANTRO & MINT SOY SAUCE SWEET WHITE SESAME OIL MISO PASTE Download our iOS app or log in to blueapron.com for how-to videos and supplier stories. 1 1 Prepare the ingredients: F Fill a small pot with water; add a big pinch of salt and heat to boiling on high. F Wash and dry the fresh produce. F Cut out and discard the cabbage core; cut the leaves crosswise into ½-inch-wide pieces. F Halve the cucumber lengthwise. Using a spoon, scoop out and discard the seeds, then thinly slice the cucumber on an angle. F Peel the carrots and thinly slice into rounds.
    [Show full text]
  • Soy Chicken & Napa Cabbage Salad
    Soy Chicken & Napa Cabbage Salad with Cucumber, Asparagus, & Cashews PREP TIME: 15 minutes COOK TIME: 15-25 minutes SERVINGS: 2 Tonight’s recipe is inspired by a restaurant favorite: the hearty Chinese chicken salad. We're starting with a base of napa cabbage, cucumber, and carrots, marinated in a savory sesame oil and tart rice vinegar. After a few minutes, the vegetables soften a bit, but maintain just enough crispness to stand up to juicy chicken—cooked in an umami-rich combination of soy sauce and sweet white miso pate. Verdant asparagus and crunchy cashews bring even more satisfying texture to the dish. BLUE APRON WINE PAIRING: Patricia Condesa Rosé, 2015 Order wine and view other perfect pairings at blueapron.com. Ingredients KNICK KNACKS: 10 oz 2 2 1 3 Tbsp 2 Tbsp 1 1-inch piece CHOPPED CARROTS SCALLIONS CUCUMBER ROASTED RICE VINEGAR GINGER CHICKEN BREAST CASHEWS ½ bunch ½ lb 1 bunch 2 Tbsp 2 Tbsp 1 Tbsp ASPARAGUS RED NAPA CILANTRO & MINT SOY SAUCE SWEET WHITE SESAME OIL CABBAGE MISO PASTE Download our iOS app or log in to blueapron.com for how-to videos and supplier stories. 1 1 Prepare the ingredients: F Heat a small pot of salted water to boiling on high. F Wash and dry the fresh produce. F Cut out and discard the cabbage core; cut the leaves crosswise into ½-inch-thick pieces. F Halve the cucumber lengthwise. Using a spoon, scoop out and discard the seeds, then thinly slice the cucumber crosswise on an angle. F Peel the carrots and thinly slice into rounds.
    [Show full text]
  • SNACKS Edamame 3 / Spicy Garlic Edamame 4 French Fries 4 / Sweet
    SNACKS Edamame 3 / Spicy Garlic Edamame 4 French Fries 4 / Sweet Potato Fries 5 Garlic Parmesan Fries 6 Yan Su Ji 7 Taiwanese popcorn fried chicken Minh's Fried Chicken 11 Vietnamese garlic chicken wings, nuoc-mam, parsley Lord of the Wings 12 Spicy sambal wings, sesame seeds, cilantro Garlic Noodle 11 Egg noodle, house-made garlic sauce, parmigiano-reggiano, crushed garlic crisps, parsley Chinese Chicken Salad 13 Mixed slaw, organic Hainan chicken, wonton crisps, cilantro, house-made ginger-sesame dressing Veg – subs with Tempeh +2 BURGERS & SANDWICHES (served with french fries or yuzu slaw) The MVP 14 7-oz ground chuck, garlic relish, caramelized onion, cheddar, house-aioli West Coast 16 7-oz ground chuck, bacon, avocado, soy-pickled jalapeño, pepper-jack, yuzu-aioli The Champ 17 7-oz ground chuck, garlic relish, bacon, avocado, cheddar, fried-egg, spicy aioli Gua Bao (MVP’s rendition of Taiwanese pork-belly bun) 15 Slow-braised pork belly, pickled carrots, yuzu-slaw, crushed garlic crisps, cilantro, house-aioli Veg Burger 14 Organic tempeh, caramelized onion, pepper jack, avocado, house-aioli Fly Chicken Sando 14 Crispy hot Szechuan fried chicken, creamy slaw, spicy-aioli *Non-spicy can be made upon request FAVORITES Hainan Chicken Rice 13 Poached organic chicken, Hainan rice, cucumber, crushed garlic, cilantro, ginger chili sauce Add chicken bone-broth +2 Lu Rou Fan 13 Slow-braised pork belly, ginger, shallots, herbs, roast garlic, soft-boiled egg, rice Ma You Ji (Sesame Oil Chicken) 13 Poached organic chicken, black sesame oil, ginger, scallion, chicken bone-broth, crushed garlic crisps, rice Subs egg noodle +2 Ma Jiang Chicken Noodle 13 Taiwanese style sesame noodle, organic hainan chicken, cucumber, scallion, house-made Ma Jiang sauce The R.O.C.
    [Show full text]
  • SOUPS – SALADS LUMPIANG UBOD 115. 1 Piece, Fresh Garlic Sauce THAI SPRING ROLLS 198. 2 Pieces, Glass Noodles, Po
    STARTERS – SOUPS – SALADS LUMPIANG UBOD 115. ITLOG NA MAALAT AT KAMATIS 145. 1 piece, Fresh Garlic Sauce Salted Duck Egg, Tomatoes THAI SPRING ROLLS 198. PANCIT MOLO SOUP 195. 2 pieces, Glass Noodles, Pork, Shrimp and Pork Dumplings, Crispy Shrimp, Mushrooms. Sweet Chili Garlic, Spring Onions Dipping Sauce CREAMY MUSHROOM SOUP 145. ADOBONG MUSHROOMS 225. Garlic croutons Pinoy Style. Garlic, Soy,Vinegar CLASSIC CAESAR SALAD 245. SIO MAI 225. Bacon, Parmesan, Croutons 5 pieces, Steamed Pork Dim Sum. Soy-Calamansi Dip CHINESE CHICKEN SALAD 245. Lettuce, Carrots, Shredded Chicken, KRUPUK 298. Crisp Sotanghon, Sweet Sesame Giant Indonesian Prawn Crackers, Dressing Spicy Sambal Dip SALAD MEDITERRANEAN 295. MILKY WAY CHICHARON 115. Romaine, Feta, Tuna, Cucumbers, Milky Way Atchara Tomatoes, Olives, Capers, Basil Vinaigrette MANGGA’T BAGOONG 125. Green Mango, Shrimp Paste MILKYWAY MERIENDA SPECIALTIES & SANDWICHES DINUGUAN AT PUTO 265. CHICKEN ASPARAGUS SANDWICH 195. Chicken, Asparagus Spears, Tomato, ARROZ CALDO 195. Lettuce, Mayo Choice of Goto or Chicken CHICKEN SALAD SANDWICH 195. PANCIT LUGLUG 195. Chicken, Tomato, Onion, Lettuce, Mayo Savory Shrimp Sauce, Shrimp, Chicharon Bits SHRIMP HAWAIIAN SANDWICH 195. Poached Shrimps, Pineapple Slices, Lettuce, TOKWA’T BABOY 195. Tomato Mayo Crisp Tofu, Pork, Soy Vinaigrette MW DELUXE BURGER 265. MW CLUB SANDWICH 195. Lettuce, Tomato, Onion, Caesar Dressing With everything on it With Cheese 315. TUNA MELT 195. × All sandwiches are served with French Tuna, Cheddar Fries and Coleslaw CAFÉ CUISINE HAINANESE CHICKEN RICE 395. Quarter Chicken, Broth, Ginger and Chili Sauces CRISP-O FRISCO CHICKEN 395. Deep-fried marinated Chicken Quarter, Fries, Coleslaw GRILLED HUNGARIAN SAUSAGE 325. Spicy sausage, Fries, Coleslaw STEAK ALA POBRE 395.
    [Show full text]
  • Hawaiian Food Choices for Healthful Living Based on Food Group Lists Acknowledgements
    Hawaiian Food Choices for Healthful Living based on food group lists Acknowledgements An original publication of the Land Grant Hawaiian Food Choices for Healthy Living Institutions of the Pacific: American Samoa Community College, College of Based on Food Group Lists Micronesia, Northern Marianas College, University of Guam, and University Revised edition of Hawai‘i, through the Agricultural Development in the American Pacific (ADAP) January 2006 Project. Funded through the US Department of Agriculture Cooperative Extension Service. This edition was made possible with the assistance of Donna Lyn Au, MPH, RD, Cancer March 1994. Research Center of Hawaii, University of Hawaii; Carrie Blitz, RD, Cancer Research Center This manual was originally made possible of Hawaii, University of Hawaii; Davelynn Chun, RD, CDE, American Healthways; Joan by the University of Hawaii ADAP project Dobbs, PhD, CNS; Kelley Hatfield, Nutrition Graduate Student, University of Hawaii; Ruby (Agricultural Development in the American Hayasaka, MS, MA, RD, Castle Medical Center; Kay Kashiwatani, RD, CDE, St. Francis Pacific); Kawahine Kamakea Ohelo, Dr. Medical Center; Suzanne Murphy, PhD, RD, Cancer Research Center of Hawaii, University Cecilia Alailima and Teri Hawayeck at the of Hawaii; Deanna Nakamura, RD, Castle Medical Center; Kourtney Sato, MS, RD, Kaiser Waimanalo Health Center, Waimanalo, Permanente Medical Center; Anne Shovic, PhD, RD, University of Hawaii; Stacey Snee, Oahu; Dogma Duffy, Molokai Hospital, Nutrition Graduate Student, University of Hawaii; Shana Suzuki, Nutrition Graduate Student, Molokai; Trish Britten, Joda Derrickson, University of Hawaii; Amy Tousman, MPH, RD, CDE, Straub Clinic and Hospital; and Aileen Nutrition Specialists, University of Hawaii Ueunten, MS, RD, CSR, St. Francis Medical Center.
    [Show full text]
  • There's Something About a Classic Chinese Chicken Salad That Makes
    20 There’s something about a classic Chinese chicken salad that makes everyone 20 go wild. Some say it’s the crispy wontons. Others think it’s the Mandarin oranges. 1 Whisk But in the Meez test kitchen, we all agree it’s our Kung Pao sauce that sets this recipe head and shoulders above anything we’ve had before. EQUIPMENT Prefer a cold salad? Cook the chicken and toast the wontons the day before, then serve the salad Large Skillet cold. Baking Sheet FROM YOUR PANTRY Our free-range chickens thrive on an all-natural diet. They are never fed growth hormones and Olive Oil receive no antibiotics in their feed, their water, through intramuscular injection, or even the Salt & Pepper egg…ever. 5 MEEZ CONTAINERS Health snapshot per serving – 485 Calories, 59g Protein, 12g Fat, 32g Carbs, and 11 Smart Points. Wonton Chicken Breast Kung Pao Sauce Red Cabbage & Bok Choy Mandarin Oranges INGREDIENTS: Free-Range Chicken, Bok Choy, Red Cabbage, Wontons, Mandarin Oranges, Sesame Seeds, Garlic, Tamari, White Wine, Sesame Oil, Sambal, Vinegar, Basil, Brown Sugar, Cornstarch 1. Getting Started Preheat oven to 400 degrees. 2. Bake the Wonton Arrange the Wonton Wrappers on a sheet pan and lightly brush with olive oil, salt and Bake wontons pepper. Bake until wontons are brown and crisp (but not burned), about 5 to 7 long enough to minutes. Take out of oven and set aside be crunchy 3. Cook the Chicken since you will Heat a large skillet with 1-Tbsp of olive oil on medium high heat. Generously salt and be crumbling pepper the Chicken Breasts on both sides and add to the pan.
    [Show full text]
  • Beer Food Salad Mains Wood-Fired Pizza Sweets
    Cash or Card * = Contains Pork Lamb Shank 195 BEER FOOD MAINS Slow cooked in lamb juice, mashed potato, SWEETS mesclun salad Super Nachos 70 Ayam Geprek 85 Matcha Crème Brulee 50 Twice cooked baby chicken served with Rib Eye Steak 295 Crispy Chicken Skin 45 jasmine rice, mixed vegetables and sambal 250 Gr Australian Angus beef, french fries, House Pudding 55 mesclun salad Chocolate pudding, classic vanilla custard French Fries 45 Nasi Cumi Berempah 85 Herbs and spices fried squid served on Cheese Burger 95 Soursop and Dragonfruit Smoothie 60 Batagor 45 a bed of jasmine rice Beef patty, cheddar cheese, french fries Layered with kiwi, granola, greek yoghurt Chicken Wings 55 Crispy Dory on Rice 85 Sausage Platter * 105 Deconstructed Lemon Tart 55 Battered dory fish, sweet sour chili sauce, Pork bratwurst, mashed potato, Graham cracker, crispy meringue, Salt Pepper Calamari 65 mango salad mesclun salad, bbq sauce lemon curd, pistachio Salted Egg Chips 65 Oxtail Fried Rice 145 Chicken Steak 95 Passionfruit Ice Cream Puff 55 Indonesian hawker-style stir fried rice with Grilled boneless chicken leg, french fries, Crispy puff, parmesan cheese, Pork Skewers * 65 Australian oxtail mesclun salad cured egg yolk Black Pepper Pork Stir Fry * 45 Nasi Babi Garing Sambal Matah * 95 Sliced crispy pork belly served with homemade Sate Ayam 45 Balinese sambal and jasmine rice WOOD-FIRED PIZZA CAKES Nasi Goreng Udang Petai 95 Super Supreme 105 Tahini Cheesecake 65 Shrimp, chicken satay, sunny side up Minced beef, bell pepper, mozzarella SALAD Guanaja Chocolate
    [Show full text]
  • Chin Chin Menu
    Dim Sum Potstickers (5) Chicken, Pork, or Szechuan Dumplings (5) Chopped Assorted Pleasures Chicken Potstickers Vegetable, Pan Fried- 8.75 Chicken, Spicy Cilantro Sauce- 8.25 (2), Pork Won Tons (2), Gift Wrapped Steamed Dumplings (5) Chicken, Fried Won Tons (5) Chicken or (2), Pork Won Tons (2), Gift Wrapped Chicken (2), Vegetable Spring Roll (1)- 12.95 Pork, or Vegetable. Served with a Garlic Pork, Apricot Sauce- 6.95 Soy Sauce- 8.75 Shrimp Toast Onions, Water Chin Chin Bao (3) Steamed Buns, Shui Mai (6) Open Face Dumplings, Chestnuts, and Seasame Seeds- 8.50 BBQ Pork- 7.50 Pork and Shrimp- 7.75 Gift Wrapped Chicken (6) Cilantro, Wonton Stars (5) Won Ton Skins, Served with Soy Sauce, and Sesame Oil- Spring Rolls (3) Chicken or Vegetable, Crab, Cream Cheese- 7.50 7.50 Apricot Sauce- 6.50 W/Shrimp- 7.95 Soups Featured Salad Starters Chinese Chicken Salad Chicken Breast, Shredded Lettuce, Scallions, Miso Soup Tofu, Scallions- 5 Carrots, Toasted Almonds, Crispy Edamame *Hot and Sour Shredded Pork, Noodles, Red Ginger Dressing- 10.95 Boiled Soybean Pods- 4 Vegetables, Egg- 7.95, Sm- 5.50 Chicken Lettuce Wraps Water Won Ton Chicken Broth, Chicken Chestnuts, Black Mushrooms, Pine or Pork Dumplings With BBQ Pork, Salads Nuts, Crispy Rice Noodles- 11.95 Spinach- 8.95, Sm- 5.50 Trio of Satay Skewers Chicken, Max's Noodles Chicken Broth, House Salad Mixed Greens, Beef, and Shrimp Skewers served with a Chicken, Pork, Vegetables- 9.95 Carrots, Seasame Venaigrette- 5 Peanut Sauce, Teriyaki Sauce, and Sweet Velvet Corn Noodles, Chicken Seasame Chicken
    [Show full text]
  • Grandma Yan's Favorite Chinese Chicken Salad
    Grandma Yan’s Favorite Chinese Chicken Salad Makes 4 to 6 servings Salad 2 cups shredded iceberg lettuce ¼ cup shredded purple cabbage ¼ cup shredded napa cabbage 1 cup shredded chicken 1 small carrot, cut into matchstick pieces 1 tablespoon shredded pickled ginger (optional) Dr essing 3 tablespoons Camellia tea seed oil or olive oil 1 teaspoon finely minced fresh ginger 1 clove garlic, finely minced 3 tablespoons rice vinegar or balsamic vinegar 3 tablespoons soy sauce 1-1/2 tablespoons honey 1 teaspoon each sesame oil and chili oil Dash of ground white pepper For garnish: ½ cucumber, peeled, thinly sliced 1 firm tomato, thinly sliced Fried wonton strips Toasted sesame seeds Combine salad ingredients in a large bowl; toss well. Cover and refrigerate. Prepare Dressing: In a small bowl, whisk together all ingredients. Drizzle dressing over salad; toss until well mixed. Place salad on a serving plate, garnished with cucumber and tomato slices. Just before serving, sprinkle with wonton strips and sesame seeds. Remarks: In place of wonton strips, you can use fried rice stick noodles. Copyright: Yan Can Cook, 2021 Food List for Chinese Chicken Salad Cooked chicken 1 cup, shredded Iceberg lettuce 2 cups Purple cabbage 1/4 cup Napa cabbage 1/4 cup Carrot 1 small Cucumber 1/2, for garnish Tomato 1, for garnish Ginger 1 teaspoon, minced Garlic 1 clove Pickled ginger 1 tablespoon, shredded (optional) Fried wonton strips About 1/2 cup, for garnish Sesame seeds, toasted About 1 tablespoon, for garnish Camellia tea seed oil or olive oil 3 tablespoons Rice vinegar or balsamic 3 tablespoons Soy sauce 3 tablespoons Honey 1-1/2 tablespoons Pure sesame seed oil 1 teaspoon Chili oil 1 teaspoon Ground white pepper Dash of Copyright: Yan Can Cook, 2021 .
    [Show full text]
  • Soup Salads House Specials Chicken Appetizers
    FRESH CHINESE MADE TO ORDER® SINCE 1990 PALM DESERT • STUDIO CITY • DENVER INTERNATIONAL AIRPORT • COLBY, KS APPETIZERS WOKAMOLE™ . 6.50 POTSTICKERS (5) . 7.95 Pureed edamame and broccoli with Asian spices and fresh lemon juice, Pan fried crescent shaped dumplings fi lled with chicken and vegetables served with crispy won ton skins WOKKED WINGS . .11.50 EDAMAME . 6.95 Chicken wings fried crispy and wok tossed in a sweet and spicy sauce Large bowl of freshly steamed soybeans, lightly salted SZECHUAN CHICKEN DUMPLINGS (10) . 8.95 CHINA PLATE . .10.95 Steamed chicken dumplings served with our spicy Szechuan sauce Won tons, spring rolls, and barbecue chicken skewers CRISPY CHICKEN WON TONS (10) . 8.95 SZECHUAN VEGETABLE DUMPLINGS (10) 8.95 Steamed vegetable dumplings served with our spicy Szechuan sauce KRAB RANGOON WON TONS (8) . 8.95 PAN FRIED DUMPLINGS . 9.95 VEGETABLE SPRING ROLLS (4) . 7.50 Homemade dumplings steamed then pan fried crispy Rolled fresh daily BARBECUE CHICKEN SKEWERS. .10.95 STUFFED EGGPLANT. .10.95 Tender chicken breast fi llet with our own Satay Sauce Asian eggplant stuffed with chicken, shrimp and vegetables KOREAN BARBECUE SHORT RIBS . .13.95 in a fresh ginger sauce HONEY BARBEQUE PORK . 8.95 WOK CHARRED RAINBOW CARROTS . 6.95 DOUBLE ORDER . .13.95 With fresh ginger and scallions HONEY BARBEQUE SPARE RIBS . 8.95 DOUBLE ORDER . .14.95 SOUP Cup Reg Lg Reg Lg HOT & SOUR . .5.50 . .7.50 . 8.95 CHICKEN/CORN . .7.50 . 8.95 The classic with white meat chicken, tofu, egg, bamboo shoots, White meat chicken and sweet corn in an egg drop base wood ear mushrooms and fresh chicken broth SPICY SAIGON NOODLE .
    [Show full text]
  • There's Something About a Classic Chinese Chicken Salad That Makes
    20 There’s something about a classic Chinese chicken salad that makes everyone 20 go wild. Some say it's the crunch of the Asian veggies. Others think it’s the 1 Whisk Mandarin oranges. But in the Meez test kitchen, we all agree it’s our Creamy Kung Pao Dressing that sets this recipe head and shoulders above anything we’ve had before. EQUIPMENT Make ahead by cooking the chicken the day before, slicing it into strips and storing it in the fridge. Large Skillet Then assemble the salad and place the chicken on the top when you’re ready to eat. Large Mixing Bowl FROM YOUR PANTRY Olive Oil Our free-range chickens thrive on an all-natural diet. They are never fed growth hormones and Salt & Pepper receive no antibiotics in their feed, their water, through intramuscular injection, or even the egg…ever. 4 MEEZ CONTAINERS Health snapshot per serving – 370 Calories, 61g Protein, 7g Fat, 18g Carbs, and 4 Freestyle Points. Chicken Creamy Kung Pao Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. Dressing Asian Veggies Mandarin Oranges INGREDIENTS: Chicken, Bok Choy, Red Cabbage, Snow Peas, Carrots, Mandarin Oranges, Sesame Seeds, Garlic, Tamari, Hoisin, Ginger, Basil, Rice Wine Vinegar, Basil, Brown Sugar, Mayo, Sesame Oil. 1. Cook the Chicken Heat a large skillet with 1 Tbsp of olive oil on medium high heat. Generously salt and pepper the Chicken on both sides and add to the pan. Cook until crisp and brown, abut 4 minutes, and turn.
    [Show full text]
  • Food Menu (Pdf, 287
    IN-ROOM DINING The Fairmont Jakarta Breakfast Collections Available 6:30AM – 10:30AM THE CONTINENTAL 175 Warm Butter Croissants, Danish Pastries and Muffins White or Whole Grain Toast with French Butter and Balinese Artisanal Preserves Carved Seasonal Fruits with Orange Blossom Honey and Organic Yoghurt Choice of Freshly Squeezed Orange, Apple, Watermelon, Melon or Carrot Juice Choice of Coffee, Hot Chocolate or Tea LIFESTYLE CUISINE 185 Egg White Omelette with Baby Spinach and Herb Baked Potato Carved Seasonal Fruits with Orange Blossom Honey and Organic Yoghurt Choice of Freshly Squeezed Orange, Apple, Watermelon, Melon or Carrot Juice Choice of Coffee, Hot Chocolate or Tea JAPANESE BREAKFAST 250 Miso Soup with Bean Curd and Wakame, Broiled Salmon Teriyaki Steamed Japanese White Rice and Assorted Pickles Carved Seasonal Fruits with Fresh Lime Choice of Freshly Squeezed Orange, Apple, Watermelon, Melon or Carrot Juice Choice of Coffee, Hot Chocolate or Tea THE AMERICAN BREAKFAST 250 Two Eggs Cooked Any Style with Breakfast Potatoes, Smoked Chicken Sausage Choice of Pork, Beef or Turkey Bacon White or Whole Grain Toast with French Butter and Balinese Artisanal Preserves Carved Seasonal Fruits with Orange Blossom Honey and Organic Yoghurt Choice of Freshly Squeezed Orange, Apple, Watermelon, Melon or Carrot Juice Choice of Coffee, Hot Chocolate or Tea MORNING IN JAKARTA 220 Choice of Nasi Goreng, Mie Goreng or Rice Porridge Carved Seasonal Fruits with Fresh Lime Choice of Freshly Squeezed Orange, Apple, Watermelon, Melon or Carrot Juice
    [Show full text]