DOCSLIB.ORG

FOOD GLASS NOODLE W/ Shrimp, Calamari, Scallop, Egg, Bean Sprout, Bean Curd, Scallion & Crushed Peanut 16 GRILLED MARINATED HALF CHICKEN W/ Sweet Chili Sauce

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
FOOD GLASS NOODLE W/ Shrimp, Calamari, Scallop, Egg, Bean Sprout, Bean Curd, Scallion & Crushed Peanut 16 GRILLED MARINATED HALF CHICKEN W/ Sweet Chili Sauce APPETIZER FRESH SUMMER ROLLS w/ romaine heart, cucumber, carrot, mango, vermicelli noodle & basil rolled in rice paper, served w/ sweet tamarind sauce 5.5 DUCK SUMMER ROLLS w/ romaine heart, scallion & cucumber rolled in rice paper, served w/ sweet tamarind sauce 7.5 CRISPY VEGETABLE SPRING ROLLS w/ cabbage, carrot, glass noodle & plum sauce 5 VEGETABLE DUMPLINGS w/ broccoli, sweet potato, taro, garlic & sweet chili soy sauce 6 SHRIMP DUMPLINGS w/ garlic & sweet chili soy sauce 7 PORK & SHRIMP DUMPLINGS w/ shitake mushroom, garlic, water chestnut & sweet chili soy sauce 7 FRIED TOFU w/ sweet chili sauce & crushed peanut 5 CHOCOLATE BABY BACK RIBS marinated w/ garlic & Thai herb 8 SHRIMP POPCORN w/ spicy ginger aioli sauce x 8 FRIED PORK STRIPS w/ sesame seed & tamarind roasted chili sauce 8 THAI CRISPY CALAMARI w/ crunchy basil in roasted chili sauce & crispy shallot xx 8 CRAB CAKES w/ avocado salad & spicy ginger aioli x 10 LARB WINGS coated in Thai seasoned roasted rice powder xxx 7 SPICY CHICKEN WINGS marinated w/ sweet & spicy sauce xx 7 EDAMAME w/ sea salt 5 CHICKEN SATAY SKEWERS w/ peanut sauce & sweet cucumber relish 7 VEGETARIAN CURRY PUFFS stuffed w/ diced taro, pumpkin, sweet potato, onion & green pea 7 SAGE CURRY PUFFS minced chicken, potato & onion w/ sweet cucumber relish 7 THAI SWEET SAUSAGES sauteed w/ onion. served w/ sticky rice 7 THAI MEATBALLS w/ chili garlic sauce x 5 SPINACH CHEESE PUFFS w/ sweet chili sauce 7 CRYING TIGER grilled skirt steak marinated in soy sauce w/ fish sauce, tamarind chili lime dressing w/ roasted rice powder xx 9 SAGE MIXED APPETIZERS [2] shrimp dumplings, [2] Sage curry puffs & [2] vegetable spring rolls 10 SAGE BROOKLYN THAI SOUP (All soups are made w/ vegetable stock) CHOICE OF: CHICKEN, SHRIMP, VEGETABLES OR TOFU Sm / Lg TOM YUM (hot & spicy sour soup) w/ fresh mushroom, cilantro & scallion xx 5.5/ 10 TOM KHA (coconut soup) w/ fresh mushroom & scallion 5.5/ 10 SAGE HOUSE SOUP w/ vegetable, scallion, fried garlic & glass noodle 5.5/ 10 SALAD HOUSE SALAD w/ mixed green, bean sprout, red onion, tomato & sesame lime vinaigrette (add grilled chicken or grilled shrimp $4) 5 MANGO AVOCADO SALAD w/ mango, avocado, mixed green & spicy ginger aioli x (add grilled chicken or grilled shrimp $4) 8 SPICY BEEF SALAD w/ shallot, mixed green, tomato, onion, apple, mint, fish sauce & roasted rice spicy lime vinaigrette xx 9 SPICY CRAB MEAT SALAD w/ fresh onion, scallion, sesame seed & spicy ginger aioli x 10 LARB GAI w/ minced chicken, shallot, tomato, onion, mint, dry chili & lettuce cup in a spicy lime dressing topped w/ roasted rice powder xx 7 CRISPY DUCK SALAD w/ mixed green, pineapple, onion & cashew nut in a sweet chili lime dressing x 9 CRISPY MOCK DUCK SALAD w/ mixed green, pineapple, onion & cashew nut in a sweet chili lime dressing x 8 GREEN PAPAYA SALAD w/ string bean, tomato, crushed peanut, fish sauce & Thai fresh chili lime dressing xx (add shrimp $4) 7 SPECIAL ENTREE BANGKOK SKIRT STEAK w/ sauteed baby bok choy & SAGE BBQ sauce (choice of home fries or sweet yam fries) 20 CRISPY SOLE FISH w/ steamed bok choy, broccoli & cherry tomato in a three flavor sauce x 18 CLAYPOT FRIED RICE w/ sausage, scallop, chicken, shrimp, egg, Chinese broccoli, onion, scallion & cherry tomato 16 CLAYPOT SEAFOOD GLASS NOODLE w/ shrimp, calamari, scallop, egg, bean sprout, bean curd, scallion & crushed peanut 16 GRILLED MARINATED HALF CHICKEN w/ sweet chili sauce. served w/ papaya salad & sticky rice x 15 TERIYAKI GRILLED HALF DUCK w/ broccoli, carrot, mushroom, sesame, pineapple & bean sprout 19 GRILLED SALMON & JUMBO SHRIMP w/ wild mushroom, ginger & scallion in a light soy sauce 19 TURMERIC CHICKEN CUTLET w/ carrot, potato & cherry tomato in turmeric curry sauce 15 GRILLED PORK CHOP w/ steamed bok choy, broccoli, fish sauce, tamarind chili lime dressing w/ roasted rice powder & sticky rice x 16 GOLDEN TILAPIA SALAD w/ mango salad, fish sauce, cherry tomato, scallion & shallot in a roasted cashew nut lime sauce x 15 TOM YUM SEAFOOD POT w/ shrimp, calamari, scallop, mushroom, vegetable, scallion & cilantro xxx 15 NORTHERN THAI BASIL BEEF w/ minced beef, basil, string bean & bell pepper xxx 14 NORTHERN THAI BASIL CHICKEN w/ minced chicken, basil, string bean & bell pepper xxx 14 NORTHERN THAI BASIL MOCK DUCK w/ minced mock duck, basil, string bean & bell pepper xxx 14 THAI HERB BEEF NOODLE w/ sauteed hanger steak, egg noodle, mushroom, onion, scallion, bell pepper, carrot & egg in galangal, lemongrass sauce xx 17 VEGETABLES, TOFU, FRIED TOFU, (VEGETABLES & TOFU) 11 CHICKEN, BEEF, MOCK DUCK, SHRIMP OR MIXED SEAFOOD 12 ROASTED DUCK 15 SALMON 18 EXTRA CHICKEN, VEGETABLES, TOFU, MOCK DUCK OR FRIED TOFU add 2 EXTRA SHRIMP, MIXED SEAFOOD OR BEEF add 3 EXTRA ROASTED DUCK add 5 Jasmine rice is served w/ curry & stir fry dishes. CURRY Choose from choice of protein (All curry dishes are 100% vegetarian) Add $1 for all curry dishes RED CURRY w/ bell pepper, bamboo shoot, string bean & basil xxx GREEN CURRY w/ eggplant, string bean, bamboo shoot, bell pepper & basil xxx MASSAMAN CURRY w/ potato, peanut, onion & crispy noodle garnish x PANANG CURRY w/ string bean, bell pepper & chopped kaffir lime leaf xx JUNGLE CURRY w/ mixed vegetable,eggplant, mushroom & cashew nut (no coconut milk) xxxx STIR FRY Choose from choice of protein CHILI BASIL w/ onion, bell pepper & basil xx PAD PRIK KHING w/ string bean, broccoli, bell pepper, chopped kaffir lime leaf & chili sauce xx CASHEW NUT SAUCE w/ onion, scallion, pineapple, bell pepper, cashew nut & chili tamarind sauce GARLIC SAUCE w/ steamed mixed vegetable GINGER SAUCE w/ fresh ginger, onion, scallion, mushroom & brown sauce SWEET & SOUR w/ pineapple, bell pepper, onion, scallion, tomato & cucumber RICE Choose from choice of protein SAGE FRIED RICE w/ egg, onion, scallion, Chinese broccoli & tomato PINEAPPLE FRIED RICE w/ egg, pineapple, onion, scallion & cashew nut SPICY FRIED RICE w/ egg, chili, basil, onion, scallion, Chinese & American broccoli xx TOM YUM FRIED RICE w/ egg, mushroom, bamboo shoot, onion, bell pepper, basil & egg xx CURRY FRIED RICE w/ egg, onion, Chinese broccoli, scallion, cherry tomato & turmeric curry powder GREEN CURRY FRIED RICE w/ egg, basil, bamboo shoot, bell pepper, eggplant & green curry paste xx SWEET SAUSAGE FRIED RICE w/ egg, onion, scallion, Chinese broccoli & tomato 13 VEGAN FRIED RICE w/ vegetable & tofu, fried w/ brown rice 12 CRABMEAT FRIED RICE w/ egg, onion, scallion, Chinese broccoli & tomato 15 GRILLED SALMON GARLIC FRIED RICE w/ golden raisin, green pea, scallion, egg & fried brown rice 19 NOODLE Choose from choice of protein PAD THAI rice noodle w/ egg, bean curd, bean sprout & crushed peanut VEGAN PAD THAI rice noodle w/ vegetable & tofu. NO FISH SAUCE & NO EGG PAD SEE EW flat rice noodle w/ egg, Chinese broccoli & American broccoli in a mixture of sweet soy & brown sauce DRUNKEN NOODLE (SPICY NOODLE) flat rice noodle w/ chili, basil, broccoli, bell pepper & onion xx SAGE NOODLE egg noodle w/ crushed peanut, carrot, bean sprout, bok choy, Chinese & American broccoli, scallion & fish sauce NOODLE SOUP Choose from choice of protein TOM YUM NOODLE SOUP w/ bok choy, bean sprout, broccoli, mushroom & cilantro xx (choice of: egg noodle or rice noodle) COCONUT CURRY NOODLE SOUP w/ bean sprout, onion & crispy noodle garnishxxx (choice of: egg noodle or rice noodle) THAI NOODLE SOUP w/ Chinese broccoli, scallion, celery, cilantro, bean sprout & fried garlic (choice of: egg noodle or rice noodle) SIDE ORDER DRINK STICKY RICE 2.5 SODA (Coke, Diet Coke, Sprite, Ginger Ale, Seltzer) 2 JASMINE RICE 1.5 SARATOGA SPARKLING WATER sm 3 / lg 5 COCONUT RICE 2.5 JUICE (lychee, mango, pineapple, orange, cranberry, apple, coconut) 3 BROWN RICE 2 THAI ICE COFFEE / THAI ICE TEA 3 RICE NOODLE 2 TEA POT (green tea, black tea, jasmine tea) 3 EGG NOODLE 2 COFFEE 2 STEAMED / SAUTEED VEGETABLES 5 ESPRESSO 3 HOME FRIES 5 DOUBLE ESPRESSO / LATTE / CAPUCCINO / AMERICANO 4 SWEET YAM FRIES 5 PEANUT SAUCE 1 Please let us know if you have any dietary restrictions or food allergies. Certain dishes can be prepared GLUTEN FREE, please ask and we will try to accommodate. * Spice level can be requested: mild, medium, spicy & Thai spicy. 20% gratuity will be added to parties of 6 and more..
Load more

Recommended publications
  • Service Provider Menu Information
    FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 24th Sep 2021 05:29 PM Service Provider Caterer: Amanda | Yong Tau Foo EATS Enquiry Number: 6100 0029 Email Address: [email protected] Order: 2 days in advance Call us for events less than 2 days away Menu Information Package: Ala Carte Menu ( ID: 20594 ) Order directly at: https://www.foodline.sg/d/20594 Price: From $0.70 / Item (No Additional GST) Min. spend: 30.00 (Exclude GST & Delivery) Halal: No Delivery Charges: $2.90 (w/GST $3.10) per trip. No delivery to Sentosa and Jurong Island. Availability: Closed: - Every Saturday - Every Sunday Page 1 of 8 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Cancellation Policy: Same Day Orders (For Orders within 24 Hours) - All order cancellations have to be written in via email. If the cancellation notice is given at least 3 hours prior to your event time, there will be a 50% refund from the total price. If the cancellation notice is given less than 3 hours prior to your event time, there will be no refund for your order.
    [Show full text]
  • Sesame Ginger Salmon Sesame Ginger Salmon
    WHAT YOU NEED WHAT YOU NEED TO DO SESAME GINGER SALMON SESAME GINGER SALMON WHAT YOU NEED WHAT YOU NEED TO DO • 4 (5oz./140g each) salmon In a medium bowl, whisk together all the marinade Serves: 4 Prep: 5 mins fillets ingredients. Cook: 20 mins For the marinade: Place the salmon in a large bowl, and cover with the • 2 tbsp. soy sauce marinade. Leave to rest for at least 30 minutes to • 2 tbsp. rice vinegar overnight. • 2 tbsp. sesame oil Nutrition per • 2 tbsp. honey Preheat oven to 400F (200C). Place the salmon fillets serving: • 2 cloves garlic, minced with the marinade onto a prepared baking dish and bake 424 kcal • 1 tbsp. ginger, grated for about 20 minutes, until salmon is cooked through. 25g Fats • 1 tbsp. sesame seeds 17g Carbs • 4 green onions, minced (or Serve salmon immediately with Egg Fried Cauliflower 39g Protein finely sliced) Rice. DF LC MP HP Q WHAT YOU NEED WHAT YOU NEED TO DO EGG FRIED CAULIFLOWER RICE EGG FRIED CAULIFLOWER RICE WHAT YOU NEEDNED WHAT YOU NEED TO DO • 1 medium cauliflower Grate cauliflower using the largest side of a grater or just by Serves: 4 Prep: 10 mins • 2 tbsp. sesame oil pulsing it in a food processor, until it looks like rice grains. Cook: 10 mins • 1 carrot, diced • 2 garlic cloves, minced Heat 1 tbsp. of sesame oil in a large skillet over medium-low • 2 celery sticks, chopped heat. Add the carrot and garlic and stir fry for about 5 • 2 eggs, beaten minutes.
    [Show full text]
  • Tamarind 1990 - 2004
    Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk.
    [Show full text]
  • Chicken & Tamarind-Date Chutney
    Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice 35–45 MINS 4 SERVINGS For a savory-sweet accompaniment to seared chicken, we’re making a tangy chutney using a dynamic blend of tamarind (a pod- like African fruit), ginger, rich demi-glace, and dates. A hearty duo of carrots and broccoli—roasted with an earthy seasoning mix of cumin, za’atar, and more— is tossed with a creamy lemon mayo for incredible depth of flavor. MATCH YOUR BLUE APRON WINE Crisp & Minerally Serve a bottle with this symbol for a great pairing. Ingredients 4 1 lb 2 oz 2 Tbsps 1 tsp 2 Tbsps 1 Tbsp BONELESS, BROCCOLI DRIED MEDJOOL MAYONNAISE PRESERVED SLICED ROASTED DUKKAH SKINLESS DATES LEMON PURÉE ALMONDS SEASONING* CHICKEN BREASTS 1 1/8 cups 3/4 lb 1 1-inch piece 2 tsps 2 tsps 2 Tbsps 1/4 tsp BROWN RICE CARROTS GINGER HONEY TAMARIND CHICKEN CRUSHED RED PASTE DEMI-GLACE PEPPER FLAKES *Za’atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. 1 1 Prepare the ingredients & start the chutney: F Remove the honey from the refrigerator to bring to room temperature. F Place an oven rack in the center of the oven, then preheat to 450°F. F Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. F Wash and dry the fresh produce.
    [Show full text]
  • Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
    Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home.
    [Show full text]
  • Garlic Sesame Pork Tacos with Spicy Slaw and Roasted Peanuts
    In your box 6 Small Flour Tortillas ½ oz. Roasted Peanuts 3 oz. Shredded Red Cabbage 2 tsp. Sriracha .203 fl. oz. Tamari Soy Sauce 3 fl. oz. Garlic Sesame Sauce .84 oz. Mayonnaise 5 oz. Sliced Bok Choy 2 Green Onions Customize It Options 10 oz. Sliced Pork 8 oz. Shrimp 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts 10 oz. USDA Choice Sliced Flank Steak 10 oz. Steak Strips *Contains: eggs, wheat, peanuts, soy You will need Olive Oil Mixing Bowl, Large Non-Stick Pan Minimum Internal Protein Temperature 145° Steak Pork Lamb Seafood 160° Ground Beef Ground Pork 165° Chicken Ground Turkey Classic Meal Kit Garlic Sesame Pork Tacos with spicy slaw and roasted peanuts NUTRITION per serving–Calories: 770, Carbohydrates: 55g, Sugar: 11g, Fiber: 4g, Protein: 48g, Sodium: 1671mg, Fat: 38g, Saturated Fat: 10g Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients. *Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. 15-20 min. 5 days Easy Mild Before you cook All cook times are approximate based on testing. • If using fresh produce, thoroughly rinse and pat dry • Ingredient(s) used more than once: green onions Customize It Instructions • If using steak strips or flank steak, follow same 1. Prepare the Ingredients 2. Make the Slaw instructions as sliced pork in Steps 1 and 3, cooking until • Trim and thinly slice green onions on an angle, keeping white • In a mixing bowl, combine cabbage, mayonnaise, and no pink remains and steak strips reach minimum internal and green portions separate.
    [Show full text]
  • Taro Improvement and Development in Papua New Guinea
    Taro Improvement and Development in Papua New Guinea - A Success Story Abner Yalu1, Davinder Singh1#, Shyam Singh Yadav1 1National Agricultural Research Institute, Lae, PNG Corresponding author email: [email protected] 2Current address: CIMMYT, Nairobi, Kenya [email protected] Asia-Pacific Association of Agricultural Research Institutions c/o FAO Regional Office for Asia and the Pacific Bangkok, Thailand For copies and further information, please write to: The Executive Secretary Asia-Pacific Association of Agricultural Research Institutions (APAARI) C/o FAO Regional Office for Asia & the Pacific (FAO RAP) Maliwan Mansion, 39 Phra Atit Road Bangkok 10200, Thailand Tel : (+66 2) 697 4371 – 3 Fax : (+66 2) 697 4408 E-Mail : [email protected] Printed in August 2009 Foreword Taro (Colocasia esculenta) is a crop of prime economic importance, used as a major food in the Pacific Island Countries (PICs). In Papua New Guinea (PNG), taro is consumed by the majority of people whose livelihood is mainly dependent on subsistence agriculture. It is the second most important root staple crop after sweet potato in terms of consumption, and is ranked fourth root crop after sweet potato, yam and cassava in terms of production. PNG is currently ranked fourth highest taro producing nation in the world. This success story illustrates as to how National Agricultural Research Institute (NARI) of PNG in collaboration with national, regional and international partners implemented a south Pacific regional project on taro conservation and utilization (TaroGen), and how the threat of taro leaf blight disease was successfully addressed by properly utilizing national capacity. So far, four high yielding leaf blight resistant taro varieties have been released to the farmers, which are widely adopted now.
    [Show full text]
  • Maafala Fact Sheet
    MA‘AFALA This popular breadfruit variety originated in Samoa and Tonga and has been grown in Hawai‘i for decades. Ma‘afala is a fast-growing tree that tends to be shorter, with a more compact shape than most breadfruit varieties. Trees can begin bearing fruit in 2-1/2 to 3 years. 16-month-old tree 36-month-old tree Season in Hawai‘i 100 Ma‘afala ‘Ulu 0 Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Average seasonality profile of Ma‘afala compared to the Hawaiian ‘Ulu. BREADFRUIT INSTITUTE - NATIONAL TROPICAL BOTANICAL GARDEN 3530 Papalina Road, Kalaheo, Kauai, Hawaii 96741 Phone: 808.332.7324 ext 221 Fax: 808.332.9765 www.ntbg.org/breadfruit MA‘AFALA Weight 1.4 - 2.3 lbs (634-1053 g) 1.7 lbs (783g) average Shape & Size Oval; 5-6“ long x 4-5“ wide Edible Portion 83% Protein Ma’afala ‘Ulu Taro White Rice Potato g/100 g 0 1 2 3 4 5 Fiber Ma’afala ‘Ulu Taro White Rice Potato g/100 g 0 2 4 6 8 10 Potassium Ma’afala ‘Ulu Taro White Rice Potato mg/100 g Ma‘afala produces 150-200, or more, 0 250 500 750 1000 1250 delicious, nutritious fruits per year. The fruit has a creamy to pale yellow flesh and is Calcium usually seedless. The flesh has a soft, tender Ma’afala texture when cooked. ‘Ulu Breadfruit is a starchy energy-rich Taro White Rice carbohydrate food and is also gluten free. Potato mg/100 g Ma‘afala is higher in protein (3.3%) than 0 20 40 60 80 100 most breadfruit varieties, and flour made from the dried fruit contains 7.6% protein.
    [Show full text]
  • Allergens Marked in Red;
    updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette
    [Show full text]
  • American Samoa Series 1 Elementary (K–6)
    American Samoa Series 1 Elementary (K–6) TABLE OF CONTENTS Why Study Cultures? . 2 Traditions Belief in God . 3 Folklore & Language A Unique Language . 6 Food The Samoan Appetite and the Coconut . 8 Cross-cultural Contributions Samoan Rhythm . 11 Reference Material Facts about American Samoa . 13 History and Holidays . 14 Additional Resources . 15 Visuals . 17 F OOD THE SAMOAN APPETITE AND THE COCONUT Samoans love to eat. They use a variety of tropical foods, but the most common food is the coconut. Every part of the coconut can be used, from the juice to the husk. There is even a famous legend that describes where the coconut came from. Starting Points 1. Ask the students to guess what Samoans typically eat. Point out where Samoa is on a globe and show them how it is surrounded by the ocean. Discuss how much Samoans must depend on both the sea and the land for their food. 2. Discuss how the Samoan diet differs from the United States diet. 3. Show the students a coconut and discuss it. Have they ever tasted one? Think of all the parts of the coconut and how these things could be used (i.e., husk, meat, shell, milk). Information The Samoan Diet and the Coconut Samoans eat a variety of food, including tropical crops, root vegetables, fresh fruit, chicken, pork, and seafood. However, the coconut is the most common food product in the Samoan diet. The niu is a young coconut that is not fully ripened. Every part of a coconut can be used in food preparation.
    [Show full text]
  • Vegetarian Eating?
    Want to learn more about vegetarian eating? FREE! GUIDE VEGETARIAN TO BALTIMORE UIDE TO Vegetarian eating is on the rise nationwide, so it should come as no surprise that Baltimore is VEGETARIAN G home to a variety of eclectic restaurants, cafés and bars catering to the increasing demand for healthier and more humane foods. Choosing meat-free foods protects our health, BALTIMORE the planet and animals—so whatever your reason for exploring vegetarian eating, we hope you’ll find this Vegetarian Guide to Baltimore useful and your dining experiences delightful. It’s never been easier or more delicious to savor vegetarian cuisine in Charm City! Be sure to visit VegBaltimore.com for our extended list of veg-friendly eateries. Discover these online vegetarian resources • VegBaltimore.com • VegRecipes.org • VegDC.com • COK.net • VegAustin.com • TryVeg.com ABOUT US Compassion Over Killing (COK) is a nonprofit Visit TryVeg.com animal advocacy organization based in to request your free Washington, D.C. with a second office in Los Vegetarian Starter Guide Plus more at VegBaltimore.com Angeles. Working to end animal abuse since 1995, COK exposes cruelty to animals in agriculture and promotes vegetarian eating as a way to build a kinder world for us all. Visit us online at COK.net. P.O. Box 9773 • Washington, DC 20016 • www.cok.net [email protected] • T: 301-891-2458 • F: 301-891-6815 2012 EDITION Visit VegBaltimore.com for even more listings! INNER HARBOR Sticky Rice Red Emma’s Bookstore Golden West Café Great Sage Scittino’s Italian Market Place 1634 Aliceanna St., Baltimore Coffeehouse 1105 W.
    [Show full text]
  • Contactless Carryout Menu
    By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with
    [Show full text]