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Starters Mains
STARTERS SHARING GO SOLO HOUSE PLATE FOR TWO £14.95 CHEF’S SEASONAL SOUP OF THE DAY £4.95 CRISPY TEMPURA Haggis pakora, chicken tempura, chicken liver pâté, black Warm crusty bread Chilli & coriander batter, sweet chilli pudding bon bons, sweet chilli and coriander king prawns dipping sauce, Asian salad STARTER / MAIN FINE CHICKEN LIVER PÂTÉ £6.25 Vegetable £5.95/ £10.55 SEAFOOD PLATE FOR TWO £14.95 Pumpkin & walnut bread, spiced fruit chutney Chicken £6.55 / £12.45 King prawn tempura, haddock goujons, prawn cocktail, Mixed £6.75 / £12.45 smoked salmon, garlic and cream mussels LONG HOUSE PRAWN COCKTAIL £7.55 King prawn £7.25 / £13.55 Marie rose sauce, baby gem & apple purée, THE VEGGIE BOARD £13.95 crisp tempura king prawn skewer SEARED KING SCALLOPS £9.95 Mac & cheese lollipop, tomato & basil bruschetta, Stornoway black pudding bon bon, seared halloumi cheese, chargrilled vegetables, HOUSE STACK £6.45 cauliflower purée, bacon crumble vegetable tempura Stornoway black pudding, poached Corrie Mains egg, potato scone, Parma ham crisp, hollandaise GRILLED HALOUMI CHEESE £5.95 BAKED HOUSE NACHOS £9.95 Roast pepper, cherry tomato & basil salad Jalapeños, cheese glaze, sour cream, salsa, guacamole SIZZLING KING PRAWNS £7.95 Add haggis or bacon £1.50 Vietnamese sticky chilli, lime & coriander sauce HAGGIS PAKORA £6.45 Add chicken £2.25 Spiced onions, minted yoghurt sauce STEAMED SCOTTISH MUSSELS £7.65/ 12.95 Garlic & parsley cream or aromatic Asian ramen YAKITORI SIZZLING SKEWERS £6.45 Sweet soy & sesame, crisp stir fry MAINS HOUSE CLASSICS PRIME CUTS HOUSE BURGERS SOUTHERN FRIED BUTTER MILK CHICKEN £11.95 All our steaks are Scotch dry aged & perfectly matured by Our own Bakehouse milk bun, crunchy slaw, Crunchy slaw salad, louisiana chilli dressing, our trusted butcher, Campbell’s of Linlithgow. -
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. -
Enak Noodle Restaurant Menu
Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried -
Mandarin Chinese 3
® Mandarin Chinese 3 “I have completed the entire Pimsleur Spanish series. I have always wanted to learn, but failed on numerous occasions. Shockingly, this method worked beautifully. ” R. Rydzewsk (Burlington, NC) “The thing is, Pimsleur is PHENOMENALLY EFFICIENT at advancing your oral skills wherever you are, and you don’t have to make an appointment or be at your computer or deal with other students. ” Ellen Jovin (NY, NY) “I looked at a number of different online and self-taught courses before settling on the Pimsleur courses. I could not have made a better choice. ” M. Jaffe (Mesa, AZ) Mandarin Chinese 3 Travelers should always check with their nation’s State Department for current advisories on local conditions before traveling abroad. Booklet Design: Maia Kennedy © and ‰ Recorded Program 2003 Simon & Schuster, Inc. © Reading Booklet 2016 Simon & Schuster, Inc. Pimsleur® is an imprint of Simon & Schuster Audio, a division of Simon & Schuster, Inc. Mfg. in USA. All rights reserved. iii Mandarin Chinese 3 ACKNOWLEDGMENTS VOICES Audio Program English-Speaking Instructor . Ray Brown Mandarin-Speaking Instructor . Haitao Gao Female Mandarin Speaker. Mei Ling Diep Male Mandarin Speaker . Hongyuan Weng Reading Lessons Female Mandarin Speaker. Xinxing Yang Male Mandarin Instructor . Jay Jiang AUDIO PROGRAM COURSE WRITERS Yaohua Shi Christopher J. Gainty EDITORS Joan Schoellner Beverly D. Heinle REVIEWER Zhijie Jia READING LESSON WRITERS Xinxing Yang Elizabeth Horber PRODUCER & DIRECTOR Sarah H. McInnis RECORDING ENGINEERS Peter S. Turpin Kelly Saux Simon & Schuster Studios, Concord, MA v Mandarin Chinese 3 Table of Contents Introduction Mandarin .............................................................. 1 Pictographs ........................................................ 2 Traditional and Simplified Script ....................... 3 Pinyin Transliteration ........................................ -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Ramen Noodles History & Makeover
Ramen Noodles History & Makeover with Homemade Noodle Bowl Lab Intro: How many of you have prepared/eaten one of the “Ramen Noodle” instant soup packages? Why? Create a list on the board. What is Ramen? Ramen is a quick cooking Japanese noodle served with meat, broth and vegetables. It’s Japan’s version of “fast food”. Discuss: Anyone know when these noodles were first introduced, how they were invented and when they became a global food? Let’s find out…this trivia game about Ramen Noodles as a “pre-test”. http://www.allthetests.com/quiz23/quiz/1182521396/Do-You-Know-Ramen- Noodles Activity: View the YouTube video “Nissin Noodles - The Instant Meal with a Lasting Legacy” and complete the guide sheet while viewing. https://www.youtube.com/watch?v=fqseyLw2Flg Go over the correct answers for the guide sheet. Discuss: Ramen Noodle Instant Soup packages often get a bad rap when it comes to nutrition. Anyone know why? Use your iPads or the internet to investigate and create a list of at least 5 reasons these little packages of convenience are not recommended to eat on a regular basis and are considered unhealthy. Here is one website to help you get an idea of what your students should be finding: https://www.yahoo.com/beauty/whats-actually-in-instant-ramen- 115416194312.html Share nutrition information discoveries about ramen noodles. So…how can we enjoy the convenience of the ramen noodles in a healthier way? The answer is…make your own noodle bowls using fresh ingredients. First, get rid of the instant soup packages with flavor packs and substitute another type of quick cooking Asian noodle like Soba, Udon or Rice. -
Vietnamese Cultural Profile
Vietnamese Cultural Profile An Initiative of Qld Partners In Culturally Appropriate Care March 2009 Published 2009 by: Diversicare PO Box 5199 WEST END Q 4101 Ph 07 3846 1099 Vietnamese Cultural Profile Thanks are given to the following people: Margaret Hess, Director, Diversicare Elizabeth Zajac, Project Officer, PICAC Hedrika Johnson Huong Kim Chau Bai ... and to all those people who have provided comment about this cultural profile. Editor: Carly Goldman Disclaimer This cultural profile is a synthesis of information from a range of sources believed to be reliable. Diversicare gives no guarantee that the said base sources are correct, and accepts no responsibility for any resultant errors contained herein or for decision and actions taken as a result and any damage. Please note there may be costs associated with some of the resources and services listed in this directory. This cultural profile received funding assistance from the Australian Government Department of Health & Ageing under the Partners In Culturally Appropriate Care Initiative, and the Queensland Government and the Australian Government under the Home And Community Care Program. Vietnamese Cultural Profile Introduction 3 Background 4 Migration Experience 4 Australian Statistics 5 Customs in Everyday Life 6 Family 9 Family Structure 9 Attitudes to Residential Care 10 Personal Hygiene 11 Bathing 11 Grooming 11 Pensions 12 Leisure and Recreation 13 Daily Routine 13 Social Groups 13 Television 14 Movies 14 Radio 14 Newspapers and Books 15 Religion 16 Important Days 16 Food and Diet 18 Meals 18 Food Sources 21 Health 22 Trauma Situations 22 Attitudes to Illness and Pain 21 Perception of Health Professionals 23 Death and Dying 24 Palliative Care 24 Death 24 Language 25 Sample Communication Card 26 Language Additional Resources 27 Bibliography 28 Correction / Addition Form 29 Introduction This profile of the Vietnamese cultural community is one of the many projects undertaken by the Queensland Partners in Culturally Appropriate Care (PICAC). -
Easy Ramen Noodle Soup
Search 0 easy ramen noodle soup Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen. SERVES: 6-8 ingredients directions 2 tbsp olive oil 1. Place a soup pot over medium heat with olive oil. Add 1 medium white onion, onion, carrots, garlic, ginger, red pepper flakes and black chopped pepper. Stirring occasionally, cook for 4-6 minutes, until 2 medium carrots, peeled vegetables are softened. Add sake and stir to deglaze pan for and diced 30 seconds. Add soy sauce and cook, stirring 1 minute. Add 2 large garlic cloves, minced chicken broth and bring to a boil. Reduce to a simmer and 2 tsp minced fresh ginger cook for 15 minutes. ¼ tsp red pepper flakes 2. While the soup is simmering, cook ramen noodles ¼ tsp freshly ground black according to package directions, until just tender. Rinse and pepper drain noodles. Add ramen noodles and baby bok choy to ¼ cup sake simmering soup. Simmer 5-10 minutes more. Stir in lime juice ¼ cup soy sauce and ladle into bowls, garnishing with chopped parsley. Serve 10 cups chicken broth immediately. 8oz ramen noodles ½ lb baby bok choy, washed and thinly sliced ½ lime, juiced “All the dreamers in all the world are Chopped Italian flat leaf dizzy in the noodle.” parsley, for garnish — E D I E A D A M S print. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
Chicken Noodle Soup Developed by Joy Bauer, RD, for Everyday Health
Healthy Recipes From Joy Bauer www.EverydayHealth.com Chicken Noodle Soup Developed by Joy Bauer, RD, for Everyday Health Few meals are more soothing than a steaming bowl of chicken noodle soup. My healthy take on this comfort food classic uses whole-grain noodles, lean chicken breast, and an extra dose of veggies to boost the nutrition in every nourishing bowl. If you’re experiencing symptoms, there’s still no need to fear the cooked carrots and parsnips as they are gentle on the digestive system when well-cooked. Makes 6 servings Ingredients • 2 tablespoons olive oil • 1 large onion, diced • 2 large carrots, peeled and diced • 3 parsnips, peeled and diced • 3 stalks celery, diced • 2-3 cloves garlic, minced • 1 sprig thyme (may substitute ½ teaspoon dried thyme) • 1 bay leaf • 1 pinch crushed red pepper flakes (optional) • 2 quarts reduced-sodium chicken broth • 2 cups diced cooked skinless chicken breast • 3 cups whole-grain egg noodles • Ground black pepper • 2 tablespoons chopped parsley (optional) Preparation 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. 2. Add the chicken broth and bring to a boil over high heat. Reduced the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender. 3. Uncover the pot and bring the broth to a rolling boil over medium-high heat. -
VIETNAMESE CUISINE (Appetizers) V1
MÓN KHAI VỊ VIETNAMESE CUISINE (Appetizers) V1. Chả Giò $6 CƠM TẤM Vietnamese pork egg roll (deep fried) (Broken Rice Dishes) V2. Gỏi Cuốn Tôm $7 V17. Cơm Gà Nướng $11 Shrimp and pork spring roll in rice paper Marinated grilled chicken over broken rice V3. Bánh Bột Lọc $5 V18. Cơm Sườn Heo Nướng $11 Shrimp & pork in steamed tapioca dumplings Grilled marinated pork chops (2) with broken rice V19. Cơm Thịt Bò Nướng $13 BÁNH MÌ Charbroiled beef short ribs with broken Rrice (Vietnamese Sandwich) V20. Cơm Cá Nướng $13 V4. Chicken Bánh Mì $5 Grilled catfish with broken rice French Baguette, grilled marinated chicken, jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise BÚN V5. Pork Bánh Mì $5 (Broken Rice Dishes) French baguette, marinated grilled pork, jalapeños, basil, cucumber, daikon, carrots, V21. Bún Tôm Nướng $11 sweet mayonnaise Grilled prawns in a vermicelli noodle salad V6. Giò lụa Bánh Mì $5 V22. Bún Thịt Gà Nướng $10 French baguette, cha gio, and cold cuts, Skewered grilled chicken in a vermicelli jalapeños, basil, cucumber, daikon, carrots, noodle salad sweet mayonnaise V23. Bún Thịt Nướng $10 V7. Gà Chà Bông Bánh Mì $5 Grilled marinated pork and fried spring roll French baguette, shredded chicken, over a vermicelli noodle salad jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise V8. Xíu Mại Bánh Mì $5 MÓN CHÍNH French baguette, Vietnamese style pork meatball, (Entrees and Special Soups) jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise V24. Mì Quảng $14 Vietnamese noodles with meat and herbs PHỞ V25. Bò Kho $10 (Beef Noodle Soup) Beef stew served with fresh baked French baguette V9. -
The Effect on Listening Comprehension of Using Television Commercials in a Chinese-As-A-Second-Language Class
DOCUMENT RESUME ED 386 911 FL 022 337 AUTHOR Lee, Frances Y. TITLE The Effect on Listening Comprehension of Using Television Commercials in a Chinese-as-a-Second-Language Class. PUB DATE [Apr 94] NOTE 214p. PUB TYPE Reports Research/Technical (143) EDRS PRICE MFOI/PC09 Plus Postage. DESCRIPTORS *Advertising; *Audiotape Recordings; *Chinese; College Students; Cultural Awareness; Higher Education; *Instructional Effectiveness; Instructional Materials; *Listening Comprehension; Second Language Instruction; Second Language Learning; Statistical Analysis; Surveys; Testing; Test Validity; Uncommonly Taught Languages; *Videotape Recordings IDENTIFIERS *Authentic Materials ABSTRACT This study measured the difference of the effect on students' learning of Chinese as a second language with theuse of Chinese television commercials with both audio and video and Chinese commercials with audio only. Subjects were students (n=201) at Brigham Young University (Utah). Approximately 60 hours of commercial television videos, most in Mandarin Chinese, were recorded from Taiwan television. A pilot test of 5 commercials was conducted. Ten students were given pretests and posttests for each of the video and audio lessons during a 12-lesson course. There was a significant difference in student comprehension between video and audio sessions. Results of a statistical analysis suggest that although both methods produce gains, the use of video is shown be more effective in developing student comprehension than the use of audio alone The audio-only approach did not offer as many cues to meaning and students were dependent on the instructor to explain things notseen. It is suggested that the potential impacts of teacher bias and training and test design be investigated in more detail as wellas the potential impact of television commercial impact versus television programming impact.