Chicken Fried Rice
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All Rights Reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | ALLERGY ADVICE
All rights reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | www.baoziinn.com ALLERGY ADVICE Please be advised that food prepared here contains these ingredients: * Cereals containing gluten * Celery * Sesame seeds * Soya * Sulphur dioxide * Eggs * Crustaceans * Fish * Molluscs * Lupin * Mustard * Milk * Peanuts * Nuts Due to our small busy kitchen, we are unfortunately unable to guarantee that any of our dishes is completely allergen-free. Customers are advised to no�fy the wai�ng staff upon ordering of any allergies and ingredient enquiries. Minimum charge £12.00 per head, VAT included. We only accept cash and cards with Chip and Pin. We cannot guarantee that our dishes are completely free of nuts and other ingredients to which some customer may be sensitive. Please be aware that some dishes may contain bones. The management reserves the right to refuse admission A discretionary gratuity of 10% will be added to your total bill. “ Xiao Long Bao is one of our signature dishes” BaoziInn Soho COLOURFUL 点 心 1. Dim Sum Platter (6 pieces) 点心拼盘 £8.90 2. Baozi Platter (4 pieces) 蒸包拼盘 £9.90 3. Shao Mai Platter (6 pieces) 烧卖拼盘 £8.90 主 推 厨 荐 CHEF SPECIAL 4. Classic Xiao Long Bao with Minced Pork and Scallop 猪肉带子小笼包 £12.90 Our products are made with natural colour from vegetables. Red is from beetroot juice, green is from spinach juice, yellow is from turmeric, purple is from red cabbage. = BaoziInn Recommended = Mild = Spicy =Very Spicy = Vegetarian * Please note that dishes may not appear exactly as shown. 5. Shredded Chicken in Chef Special Chilli Oil 红油鸡丝 £6.90 6. -
Catering Menu
Catering Menu 293 Main Street Winooski, VT 05404 Tel (802) 655-4888 • Please order at least 2 days in advance. • If possible, please arrange to pick up your order between 12pm – 5pm. • Please inform our staff if you require disposable utensils, napkins and/or chopsticks. • Relative to the size, pick up time and advance notice of your order, Tiny Thai may add a service charge of not more than 10%. Price List for Catering Stir-Fry Half Size Steam Pan (10” x 12” x 2.5”) Serve 6 – 8 adults $65 Your Choice of Chicken, Beef, Pork or Tofu, $75 if you choose Shrimp (Served With Jasmine Rice - 1 Half Size Steam Pan) Chef's Vegetable Stir-fry Chef's choice of fresh vegetables in a light oyster and soy sauce with a hint of sesame oil Krapow (medium spicy **) This spicy stir fry has vegetables and plenty of fresh basil. Ginger Chicken A mild stir-fry of chicken, vegetables, mushrooms and fresh ginger with a dash of sesame oil Pad Prik Pao (mild spicy *) A mildly spicy stir-fry of roasted chili paste, vegetables and fresh basil Gratiem “Gratiem” is Thai for garlic. Assorted vegetables, black pepper, cilantro stir fried in garlic sauce Prew Wan Homemade 'Sour/Sweet' sauce, cucumber, bell peppers, onion, tomato and pineapple Panang (medium spicy **) Panang curry paste with green bean, bell peppers, coconut milk, peanut and Makrut lime leaf Pad Prik Khing (medium spicy **) This dish of Prik Khing curry paste, green bean and carrot stir fry with palm sugar and Kaffir Lime leaves Pong Garee A Chinese/Thai traditional, this velvety sauce is made with yellow curry powder, egg and milk, stir-fried with bell peppers, onion, mushroom and celery Price List for Catering Stir-fried Noodles & Fried Rice Half Size Steam Pan (10” x 12” x 2.5”) Serve 5 – 7 adults $55 Your Choice of Chicken, Beef, Pork or Tofu, $65 if you choose Shrimp Pad Kee Maow (medium spicy **) “Drunken Noodles”. -
Master Thesis
Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000) -
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 ....................................................................................................................................... -
Brown Rice Brown Rice
BROWN RICE BROWN RICE NUTRITION NUTRITION Did you know all white rice starts out as brown rice? Brown rice is a whole grain Did you know all white rice starts out as brown rice? Brown rice is a whole grain because it doesn’t have its outer layer (which is full of nutrients!) removed. because it doesn’t have its outer layer (which is full of nutrients!) removed. Brown rice is chewier than white rice, and has a mild nutty flavor. People who Brown rice is chewier than white rice, and has a mild nutty flavor. People who consume brown rice regularly start to prefer its delicious flavor. consume brown rice regularly start to prefer its delicious flavor. Compared to white rice, brown rice contains about 4-5 times as much fiber, Compared to white rice, brown rice contains about 4-5 times as much fiber, which is essential for good digestive health. which is essential for good digestive health. Brown rice is also a great source of: Brown rice is also a great source of: Potassium (important for muscle and heart function, and promotes Potassium (important for muscle and heart function, and promotes healthy blood pressure healthy blood pressure Magnesium (needed by nervous system, heart, and immune system) Magnesium (needed by nervous system, heart, and immune system) Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of which are essential nutrients!) which are essential nutrients!) PREPARE PREPARE Because of its outer layer, brown rice takes longer to cook than white rice. -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
Rainbow Fried Rice
Rainbow Fried Rice By Susan S. and laurie s. from Old County Road School, Smtihfield, RI 02917. Description "Rainbow Fried Rice" is an easy to prepare and delicious whole grain side dish. It contains all the colors of the rainbow swirled into one healthy, tasty dish. Our rice recipe is an excellent alternative to traditional fried rice, which is high in both fat and sodium content. Nutrition Facts Serving size: 6 oz Calories 305 From Fat 15% From Saturated Fat 8% From Sugar 16% Sodium 375mg Rainbow Fried Rice Ingredients Ingredient 6 servings 50 servings Peas 1/4 c/1.25 oz 2 c/10 oz Carrot 1/4 c/1.25 oz 2 c/10 oz Onion 1/8 c/1 oz 1.25 c/10 oz Celery 1/4 c/1 oz 2 c/10 oz Red Pepper 1/4 c/1.5 oz 1.75 c/10 oz Red Cabbage 3/8/1 oz 3.25 c/8 oz Egg 1 lrg egg/2 oz 3 c/24 oz WG Brown Rice 1.5 c/9.5 oz 14.33 c/92 oz Bean Sprouts 1/4 c/1 oz 2 c/8 oz Low Sodium Soy Sauce 3 T/1.5 oz 2 c/16 oz Sesame Oil 2 T/1 oz 1 c/8 oz Garlic, Fresh chopped 1 t/.25 oz .25 c/2 oz Vegetable Oil 1T/.5 oz .5 c/4 oz Water .75 c/6 oz 5.25 c/42 oz Apple Juice .75 c/6 oz 5 c/40 oz Preparation Preparation Directions: Method of Preparation: (6 Servings) Combine water, apple juice, and rice into a sauce pan. -
Food in China.Pdf
Food in China Each region of China has its own type of food. Chuan food is hot and spicy; Beijing cooking is done with a lot of meat and vegetables (including the most famous Chinese dish of all, Peking Duck); Cantonese traditions include dim sum and delicacies like shark's fin soup; Shanghai cuisine is prepared with plenty of seafood and oil. Drinks Soft drinks abound in China, both foreign brands and local. You can also buy bottled water everywhere. Other than tea, soft drinks, or bottled water, beer is your best bet. Chinese beer is generally quite good, Qingdao being the best-known brand, and almost every town has its own brew which varies from watery-but-incredibly-cheap to not-bad-and-incredibly- cheap. Beware of Chinese "wine" which is actually powerful grain alcohol. Popular Dishes Jiaozi. Dumplings. These are popular all over China, and come fried, steamed or boiled, and are stuffed with just about everything. Traditionally, families make and eat jiaozi for the Chinese New Year or Spring Festival. Making jiaozi is a social event with a group of people stuffing the dumplings together, the idea being that many hands make light work, and the result is all the tastier for your having participated in the preparation! You can order a plate of jiaozi in a restaurant, or you'll find them served in little snack food joints, often in soup (jiaozi tang). Baozi Steamed buns stuffed with a variety of fillings. These are great snacks that you'll find all over China in various different sizes and varieties. -
American Food & Burger Joints Asian Cuisine (All Local) BBQ Joints
American Food & Asian Cuisine BBQ Joints & Coffee Houses & Breakfast / Food Trucks Nashville Hot Chicken Italian Food & Pizza Burger Joints (All local) Southern Food Lunch Spots (All casual) (All casual & local) (All casual & local) 12th South Taproom & Grill (C,L)* Basil Asian Bistro (E) Arnold’s Country Kitchen (C,L)* Barista Parlor (L) Arti’s 400 Degrees 312 Pizza Co. (C,L) Bobbies Dairy Dip – Burgers (C,L) Best of India (C) Biscuit Love (C,L) Bongo Java (L)* Bacon Nation Bolton’s Spicy Chicken Amerigo (C) Brown’s Diner (C,L) Bombay Palace – Indian (C) Copper Kettle (C,L) Bread & Co. (L)* Bare Naked Bagels Hattie B’s* Bella Napoli (C,L)* Burger Republic (C) Chauhan Ale & Masala House – Indian (E)* Edley’s BBQ (C,L)* Bruegger’s Bagel Blue Monkey Shaved Ice* Party Fowl Bria (E,L) Burger Up (E, L)* Chinatown (C) Hog Heaven BBQ (C,L) Dose (L) Confeastador Pepperfire Hot Chicken Café Nonna (E,L) Butchertown Hall (E,L)* Funk Seoul Brother (C)* Husk (E) Edgehill Café (L)* Cousins Main Lobster* Prince’s Hot Chicken* Coco’s Italian Market (C,L)* Dalts (C, L) Golden Thai (C) Jack's BBQ (C,L) Eighth and Roast (L) Crepe A Diem DeSano Pizza Bakery (C)* Elliston Place Soda Shop (C,L)* International Market – Thai (C)* Jim n' Nick's BBQ (C) Fido (L)* Dixie Belles Cupcakes Finezza Italian Bistro (C,L) Farm Burger (C, L) Kien Giang – Vietnamese (C) Kitchen Notes (E,L) Food Company (L)* Electric Sliders Five Points Pizza (C,L)* Fat Mo's Burgers (C,L) Korea House (C)* Loveless Café (C,L)* Frothy Monkey (L)* Food Dudes Giovanni Ristorante (F, L) Firefly -
Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States
UC Santa Barbara Journal of Transnational American Studies Title Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States Permalink https://escholarship.org/uc/item/2bc4k55r Journal Journal of Transnational American Studies, 1(1) Author Liu, Haiming Publication Date 2009-02-16 DOI 10.5070/T811006946 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States HAIMING LIU Introduction In the small hours of one morning in 1917, John Doe, a white laborer, strolled into the Dragon Chop Suey House at 630 West Sixth Street, Los Angeles, and ordered chicken chop suey. The steaming bowl was set before Mr. Doe by a grinning Japanese. “I won’t eat it,” barked Mr. Doe, “There’s no poultry in it.” The flying squad was called in and was happily annoyed at this midnight incident. The officers offered to act as a jury and demanded sample bowls of chop suey. The Japanese owner declined and Mr. Doe was free to go.1 The laborer demanded real meat, the officers wanted free meals, and the owner of this Chinese restaurant was actually Japanese, but everyone was thoroughly familiar with the concept of chop suey. As this story shows, by 1917 chop suey was a well‐known restaurant meal in America. Food is a cultural tradition. The popularity of Chinese restaurants reflects how an Asian cuisine was transplanted and developed in American society. Chinese migration was a transnational flow of people, social networks, and cultural values. -
Chicken Fried Rice with Green Beans, Cabbage & Peanuts
Chicken Fried Rice with Green Beans, Cabbage & Peanuts Tonight, we’re creating a restaurant- quality classic: hearty chicken fried rice, full of the irresistible flavors and textures of veggies, eggs and delectable teriyaki sauce. To ensure all the elements blend seamlessly, you’ll cook the eggs on their own in the pan, before stirring them together with the squash, cabbage and green beans. A garnish of chopped peanuts adds a final layer of crunch. (One note, chefs: depending on what’s best near you, your summer squash may be green or yellow!) Blue Apron Wine Pairings Tanti Petali Pinot Bianco, 2015 Marco Flacco Pinot Grigio, 2014 Ingredients 4 Boneless, Skinless Chicken Breasts 2 Cage-Free Farm Eggs 1 Cup Jasmine Rice 6 Ounces Green Beans 2 Scallions 1 Pound Savoy Cabbage 1 Summer Squash Knick Knacks 1 1-Inch Piece Ginger ½ Cup Teriyaki Sauce ⅓ Cup Peanuts ¼ Cup Rice Vinegar ¼ Cup Sesame Oil Makes: 4 servings | Calories: about 830 per serving Prep Time: 15 minutes | Cook Time: 35–45 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp343 Recipe #343 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp343 1 2 Prepare the ingredients: Make the ginger rice: Wash and dry the fresh produce. Peel and finely chop the ginger. In a small pot, heat half the sesame oil on medium-high until hot. Cut out and discard the cabbage core; thinly slice the leaves. Snap Add half the ginger; season with salt and pepper. Cook, stirring off and discard the stem ends of the green beans; cut into 1-inch frequently, 30 seconds to 1 minute, or until fragrant. -
Brochure-World of Flavors.Pdf
SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl.