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Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and Seasoned for Perfection
Seafood Specialties Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and seasoned for perfection. Inihaw (Grilled) $9.95 Served on a bed of lettuce. Inihaw (Pan fried) $10.95 with garlic and green peppers. Tilapia Fish Inihaw (Grilled) $10.95 Served with rice and vegetables. Pinirito (Fried) $10.95 Served with rice and vegetables. Sarciado $10.95 Original Philippine Deserts Sautéed with garlic, ginger, onions and tomatoes combined with Leche Flan $5.95 scrambled eggs. Custard covered in caramel sauce Mussels (Seasonal) $10.95 Turon (Banana fritters) $5.95 Sautéed with garlic and ginger Served with topping of green onions With sweet coconut topping (3 pieces) Squid Mais Con Hielo $5.95 Mayettes Taste of the Philippines Sweet corn with shaved ice and evaporated milk Inihaw Grilled BBQ Style. $11.95 Cooking a Unique and Delightful Fusion of Cassava Cake $4.95 Adobo style $11.95 From the family of yams Spanish and Asian Cuisine. Sautéed with garlic, spices, onions, tomatoes. Halo Halo (mix–mix) $5.95 (416) 463–0338 Calamari $11.95 Internationally famous Philippines dessert Very refreshing dessert Breaded and deep fried. of a variety of exotic fruits,shaved ice, ice cream, yam and milk Take–Out and Dine In Bangus (Milk fish) Gulaman at Sago $4.95 Inihaw (Grilled medium size) $12.95 Tapioca and jelly topped with shaved ice and brown sugar Daing Bangus $12.95 Hours Milk fish filleted, marinated in vinegar and spices, deep fried Monday – Closed served with rice and vegetables. Tuesday to Saturday 11am–8pm Salmon Steak Catering Take–Out Sunday 11–5pm Inihaw (BBQ Style) $13.95 Ask about our extended hours for special occasions/ events Served with rice and vegetables. -
Local Food and Drink Experiences
MORECAMBE BAY SENSE OF PLACE . TOOLKIT Local Food and Drink Everyone loves to try the local delicacies when on holiday, and it’s important to visitors that these food experiences are authentic. Morecambe Bay has great food to offer that is both connected to the landscape and fun to experience. One thing is for sure, the pubs and cafes around Morecambe Bay are very popular, and the perfect complement to a hard days exploring. “In Morecambe Bay I love to spend a day visiting craft fairs in small villages, have lunch out followed by a short stroll, and then coffee and cake to end the day.” By supporting local food, you are helping the local economy, and reducing food miles, which is better for the environment. And of course you’ll be giving the visitors what they want - traceability, quality and a great experience. You can support local food by: • Using local products in your menus. • Describe where your food has come from on menus, placemats and websites. • Tell visitors about local food events. • Don’t be afraid to recommend your favourite places to eat (the businesses we know recommended these places in the next section). • Prepare a hamper of local food for guests in self-catering accommodation. • Share traditional recipes that use local produce. • Check out more options in Bay Tourism Association’s Morecambe Bay Food and Drink Trail – download a copy of the leaflet from www.baytourism.co.uk, or order one on 01524 582808 / 582394. FASCINATING FOOD Here are our top 7 local ingredients to promote and celebrate: • Shellfish, particularly cockles, mussels and brown shrimps • Fish, seabass, flukes and salmon • Saltmarsh Lamb • Heritage beef • Apples and pears • Damsons and sloes • Local cheeses 34 © Tony Riden Local Food: It’s all in the Name Our food and drink in Morecambe Bay is linked to the landscape and its inhabitants. -
Gball Front 2
Black Pudding Scotch Egg, Smoked Salmon Cocktail, Grilled Gem, Spiced Apple & Grain Mustard Chutney £5.50 Pickled Cucumber & Marie Rose Sauce £7.00 Cider Glazed Beetroot, Seasonal Melon SMALL PLATES Ham Hock Terrine, & Goats Cheese Salad (v) £6.00 Sundried Tomatoes, Picalilly, Toasted Bread £6.00 Cockle & Mussel Popcorn, Piri Piri Salt & Bacon Mayo £6.00 Potted Shrimp, Brown Butter & Toast £8.00 Soy & Honey Chicken Wings, Sesame Soup of the Day £5.00 Spicy Beef & Pork Meatballs, Seeds & Spring Onions £5.50 Tomato Sauce, Charred Bread £6.00 Golden Ball Platter Sharing Seafood to Share - Smoked Salmon, Black Pudding Scotch Egg, Ham Hock Terrine, Whitebait, Crispy Seabass Beef & Pork Meatballs, Mussel & Cockle Popcorn, Crevettes, Garlic Mayonnaise, Smoked Salmon, Potted Shrimps, Olives & Bread £14.50 Bread & Butter £15.50 Large Plates Fish & Chips, Crushed Peas, Salt & Vinegar Sauce £11.00 Chalk Stream Trout, Seafood Broth & Saffron Potatoes £14.00 GB Burger, 8oz Burger, Bacon, Cheddar, Salad & Chips £12.50 Wild Mushroom Risotto Truffle & Parmesan (v) Sml £8 Lg £12 Fish Pie, Cheddar Cheese Mash & Minted Peas £12.50 Honey Glazed Ham, Fried Egg & Pub Chips £11.50 Chicken Kiev, Hot Pot Potatoes & Broccoli Cheese £14.00 Cheese & Onion Pie, Pub Chips & Spiced , Garlic & Rosemary Lamb Henry Tomato Ketchup (v) £11.50 Truffle Potatoes, Green Beans &. Red Wine Jus £15 .00 Lancashire Sausage, Mash Potato, Seafood Linguini, Prawns, Clams, Mussels, Garlic & Chilli £14.00 Crispy Cabbage & Red Onion Gravy £12.00 6oz Steak Frites, Air Dried Tomato, Roast Mushroom 10oz Ribeye Chips, Air Dried Tomato & Roast Mushroom £19.00 & Chips £14.00. -
English for Academic and Professional Purposes
English for Academic and Professional Purposes Reader This learning resource was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the DepartmentDEPED of Education at [email protected] COPY. We value your feedback and recommendations. Department of Education Republic of the Philippines i All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means - electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016. English for Academic and Professional Purposes Reader First Edition 2016 Republic Act 8293. Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this learning resource are owned by their respective copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society (FILCOLS), Inc. in seeking permission to use these materials from their respective copyright owners. All means have been exhausted in seeking permission to use these materials. The publisher and authors do not represent nor claim ownership over them Only institutions and companies which have entered an agreement with FILCOLS and only within the agreed framework may copy from this Reader. -
8247/6 BFF Schools Guide
British foods raise some intriguing Normans and medieval productivity, and many of questions about our past.Why are we a period our special native foods nation of curry lovers, with a taste for dwindled.There is, piquant pickles next to plainly cooked A more refined native cuisine took root after the however, a reversal of this meats? What made us eat fish and chips? Normans introduced new ingredients and techniques. trend as people shop at Returning Crusaders helped promote exotic flavours farmers’ markets, farm And what on earth is Marmite all about? such as rose-water (still familiar in Turkish Delight), shops, specialists and local The bedrock of our food is the land and sea. Rainfall and almonds and sugar. Expensive spices were kept under shops, looking for fresh, a mild, island climate provide lush pastures for feeding lock-and-key and put into special dishes that come seasonal ingredients and cattle and sheep; our coastline (nobody is more than 75 down to us in such festive foods as Christmas pudding produce such as native miles from the sea) delivers plenty of fish; our copious and mince pies. British meat breeds. fuel has long enabled us to bake and roast; our fields of As well as exploring the cuisines of other cultures, chefs barley and northern climate mean we mostly produce The sixteenth to and home-cooks are now rediscovering recipes from the beer rather than wine. But this, of course, is only part of eighteenth centuries past, to find traditional ways of using native ingredients. the story: our culture has been stirred up by the After losing touch with the land and its produce, we are influence of many cultures over many centuries. -
Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style. -
Coates Family Cookbook-15.Pages
THE COATES FAMILY COOKBOOK THE COATES FAMILY COOKBOOK CONTENTS CONTENTS 2 INTRODUCTION 8 HOUSEKEEPING 9 WEIGHTS, MEASURES, AND TEMPERATURES 13 BASIC STOCKS AND SAUCES 15 FISH STOCK OR FUMET 16 COURT BOUILLON 17 CHICKEN STOCK 18 TOMATO SAUCE 20 PESTO SAUCE 21 CHEESE SAUCE 22 BEURRE BLANC 23 HOLLANDAISE SAUCE 24 MAYONNAISE 25 AIOLI 26 VINAIGRETTE 27 SAUCE BRETONNE 28 SAUCE TARTARE 29 CREME ANGLAISE 30 GRAVY 31 BATTERS 32 BATTER FOR PANCAKES 33 YEAST BATTER 34 TEMPURA BATTER 35 NIBBLES – OR AMUSE-BOUCHES 36 CHEESE STRAWS 37 GOUGERES 38 CHAUSSONS (TURNOVERS) 39 BACON AND CHEDDAR TOASTS 40 SPINACH AND CHEESE TOASTS 41 SESAME PRAWN TOAST 42 Page 2 THE COATES FAMILY COOKBOOK SHRIMP AND SPRING ONION FRITTERS 43 CRAB IN FILO PASTRY WITH GINGER AND LIME 44 WELSH RABBIT 45 FURTHER SUGGESTIONS 46 SOUPS 47 CURRIED PARSNIP SOUP 48 WATERCRESS AND SPRING ONION SOUP 49 SPINACH AND CORIANDER SOUP 50 SOUPE AU PISTOU 51 VICHYSSOISE – A VARIATION 52 FOIE GRAS SOUP 53 TOMATO SOUP 54 HOT AND SOUR CHICKEN NOODLE SOUP 55 THAI SOUP 56 FOIE GRAS AND NOODLE SOUP WITH TRUFFLES 57 CARAMELIZED CAULIFLOWER SOUP 58 TOMATO AND ORANGE SOUP 59 PATES, MOUSSES AND TERRINES 60 SALMON RILLETTES 61 SARDINE RILLETTES 62 BUCKLING PATE 63 CHICKEN LIVER PATE 64 TERRINE DE CAMPAGNE 65 AVOCADO MOUSSE 66 SOUFLEES 67 CHEESE SOUFFLÉ 68 SONJA'S AUSTERITY CHEESE SOUFFLÉ 69 QUICHES 70 ONION QUICHE 71 FRESH TOMATO QUICHE 72 RED PEPPER QUICHE 73 LEEK AND BLUE CHEESE QUICHE 74 LEEK, SMOKED HADDOCK AND CHEDDAR CHEESE QUICHE 75 PISSALADIERE 76 ENTREES AND LUNCH AND SUPPER DISHES 77 SUZIE'S CARAMELIZED -
Chapter 4 Safety in the Philippines
Table of Contents Chapter 1 Philippine Regions ...................................................................................................................................... Chapter 2 Philippine Visa............................................................................................................................................. Chapter 3 Philippine Culture........................................................................................................................................ Chapter 4 Safety in the Philippines.............................................................................................................................. Chapter 5 Health & Wellness in the Philippines........................................................................................................... Chapter 6 Philippines Transportation........................................................................................................................... Chapter 7 Philippines Dating – Marriage..................................................................................................................... Chapter 8 Making a Living (Working & Investing) .................................................................................................... Chapter 9 Philippine Real Estate.................................................................................................................................. Chapter 10 Retiring in the Philippines........................................................................................................................... -
Loch Ryan Natives No
OYSTERS – – FISH & SHELLFISH – West Mersea Jersey Loch Ryan Cornish plaice grilled, fried or meunière 23.50 Native No1 Rock Native No2 ½ doz 24.00 ½ doz 16.50 ½ doz 30.00 Scottish lobster grilled, Newburg, Thermidor or cold 60.00 Dover sole grilled or meunière 48.00 Beau Brummel Rockefeller Kilpatrick ½ doz 19.50 ½ doz 19.50 ½ doz 19.50 Lemon sole Cubat mushroom duxelle, hollandaise sauce and truffle 28.00 CAVIAR – Halibut grilled or poached 34.00 With buckwheat blinis and sour cream Fisherman’s stew scallop, prawns and gurnard 26.00 Aquitaine Royal Belgian Beluga Goujons, tartar sauce 27.00/48.00 Oscietra Turbot on the bone grilled or poached 55.00 30g 40.00 30g 52.00 30g 160.00 50g 67.50 50g 86.00 50g 268.00 – MEAT AND GRILLS – 125g 165.00 125g 210.00 Surrey Farm fillet of beef 36.00 – CRUSTACEA AND MOLLUSCS – Lamb cutlets, mint jelly 32.00 Lamb kidneys 18.00 Mixed grill 28.00 Whelks 7.50 Potted shrimps cold or warm 14.00 Beef fillet, lamb cutlet, lamb kidney, black pudding, bacon and sausage Native lobster cocktail 35.00 Prawn cocktail 16.00 – GAME – Dressed crab 19.00/28.50 Venison ‘au poivre’ 36.00 Devonshire crab and avocado pear 16.00 Roast teal, celeriac, kale and orange 19.50 – SOUPS – Pheasant breast, Savoy cabbage, bacon and Winter truffle 26.00 Chestnut and apple soup Cream cheese Jammy Dodger 8.50 Beef consommé hot or cold 14.00 Lobster bisque 14.00 – OMELETTES – Smoked salmon 17.50 Caviar 45.00 Lobster and crab 31.00 – SMOKED FISH – – VEGETARIAN – Lincolnshire Eel 18.00 Gigha halibut 18.50/37.00 Wild mushroom, salsify and -
Sea Foods Can Make You Live 10 Years More…
SEA FOODS CAN MAKE YOU LIVE 10 YEARS MORE… FISH!!! When we hear this word, our mouth secretes saliva and makes us feel hungry. Most of us love sea foods and records state that sea foods are being a staple food since ancient times. We take immense pleasure in revealing the secrets about sea foods. Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. There are many types of seafood which includes cockle, cuttlefish, loco, mussel, octopus, oyster, periwinkle, lobsters, scallop and many more. Fish is a staple food especially in coastal areas. China is the world’s top seafood consumer, followed by Japan and United States. In US, the most widely served seafood is shrimp, followed by salmon and tuna. Seafood provides essential nutrients to the body which includes vitamins A, B and D as well as omega 3 fatty acids. It is also a rich source of calcium and phosphorus. We were so much interested and the eagerness to know more about seafoods almost killed us, as it showered us with so many unknown secrets. We chose this topic to share what we have gained. It is a vast area which could swell our brain with so much information. We have touched only the surface of seafood. Hope this magazine will give you interest towards this topic and help you gain more information. Editor: Adhikeshavan B Co- Editor: Shangamithra SM NATIONAL NEWS over 250 stalls spread over 7,000 sq m, showcasing a wide range of products. This biennial show, re- Monica V visiting Kochi after a span of 12 years, will provide a The Marine Products Export Development Authority platform for an interaction between Indian exporters (MPEDA) has opened its second signature stall at the and overseas importers of Indian marine products and Cochin International Airport under its ‘Seafood India’ an opportunity for display and sale for manufacturers project launched ten months ago. -
Close up Britain Pics Puzzle Answers
9. Prince William 3. Swan 9. Excalibur 10. Teacup & Saucer 4. Sean Connery 10. Ozzy Osbourne 5. Cricket Stumps Level 4 6. JCB Level 11 1. Policeman’s Hat 7. Concorde 1. Dairy Milk Close Up Britain Pics Puzzle 2. Teapot 8. Liver & Onions 2. Hitchcock Answers 3. London Eye 9. Narrowboat 3. Shepherds Pie - Mediaflex Games 4. Cricket Ball 10. Prince Harry 4. Fox 5. The Gherkin 5. Guy Fawkes Mask Level 1 6. Full English Level 8 6. Duchess Kate 1. Big Ben 7. Thatched Roof 1. Kings College 7. Deerstalker 2. Football 8. Bowler Hat 2. Raven 8. Prince Philip 3. Strawberries 9. One Penny 3. The Shard 9. Aston Martin 4. Red Rose 10. Simon Cowell 4. Spotted Dick 10. Christmas Pud 5. Post Box 5. Red Arrows 6. Sandwich Level 5 6. Glastonbury Level 12 7. Telephone Box 1. Wembley Stadium 7. Mick Jagger 1. Spring Lamb 8. Fish and Chips 2. Scones 8. Toad in the Hole 2. The Mall 9. The Queen 3. David Cameron 9. Windsor Castle 3. Roald Dahl 10. John Lennon 4. Top Hat 10. Cup of Tea 4. Adder 5. Bangers and Mash 5. Straw Boater Level 2 6. Bagpipes Level 9 6. Afternoon Tea 1. Bulldog 7. Adele 1. James Bond 7. Lake Windermere 2. Beer 8. Trifle 2. Mini Cooper 8. Olivier 3. Union Jack 9. Millenium Dome 3. Victoria Sponge 9. Bluebells 4. Pound Coins 10. Royal Ballet 4. Churchill 10. Hampton Court 5. Princess Diana 5. Bakewell Tart 6. Black Cab Level 6 6. Parliament Level 13 7. -
Now Hosting Private Parties Check out Our Pre- Fixe “Kamayan” Philippine
Now hosting private parties WE CAN ACCOMMODATE 10-50 PEOPLE WITH ADVANCE NOTICE AND RESERVATIONS. check out our pre- fixe “kamayan” philippine luau menu PRIVATE PARTY PRE-FIXE MENU APPETIZERS: $6.95 Per Person (CHOOSE TWO) Sizzling Sisig - A traditional Filipino method of preparing diced pork, marinated with onions, soy sauce, vinegar, lemon, and jalapeno. Then, griddled and seasoned with our secret sauce. Tapa Fries - First created here at Tapsilog Bistro…A family favorite Our famous tapa, chopped, with melted cheese, guacamole, sour cream, and salsa. On a bed of shoe string potatoes. Fried Lumpia Spring Rolls - PORK & CHICKEN, Served with Spicy Sweet & Sour sauce MAIN COURSE: $20.00 per person (INCLUDES EVERYTHING) SAMPLER PLATTER #1 (ALFONSO) - SURF N TURF (7 ITEMS) KAMAYAN-PHILIPPINE LUAU TAPSILOG SPECIAL WHOLE DAING NA BANGUS – MILKFISH BONELESS – PAN SEARED AND NEVER DEEP FRIED TAPSILOG SPECIAL CRISPY PATA – DEEP FRIED HAM HOCK – CRISPY ON THE OUTSIDE/MOIST INSIDE PAMPANGAS BEST SWEET LONGANISA – FILIPINO SWEET SAUSAGE EGG-TOMATO ENSALADA-ITLOG, KAMATIS AT SIBUYAS BAGOONG ALAMANG - / SHRIMP ANCHOVY PASTE – EXCELLENT GARNISH FOR ALL THE VEGGIES GRIDDLED VEGGIES – OKRA, EGGPLANT, TOMATOES HALABOS NA SUGPO HIPON - BUTTER SAUTEED TIGER PRAWNS * ALL YOU CAN EAT RICE Substitutions of any of the above meat entrée available for an extra $1.50 per person LIBATIONS: Nafrada Mimosa–Champagne and Calamansi Juice garnished with strawberries. $21.00/BOTTLE OF CHAMPAGNE & CARAFFE OF CALAMANSI JUICE New low prices on all our rotating draft beers $17.00 Caraffe of Lychee Sangria Enjoy our Self Serve Wine Bar (price as marked) DESSERT: TURON (Fried Bananas with Jack Fruit) Served with Tropical Ice Cream $4.95 PER PERSON EXTRAS: PANSIT TRAYS ARE ALSO AVAILABLE FOR $48.99.00 FOR A HALF DEEP TRAY Prices are all subject to change without notice.