DOCSLIB.ORG

Free Prawn Crackers with Orders Over

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Free prawn crackers with orders over £15 STARTERS THAI CURRY DUCK Choice of chicken, beef or pork 1 SATAY GAI 5.95 14 KHANOM PANG GAI 4.75 £1.50 supplement for prawns or duck X2 PAD PHED D4 PHED ROI ED 11.75 Grilled duck breast with lettuce, A Sukhothai favourite, grilled Homemade chicken toast - 26 GANG 28 GANG PED 8.50 NAM PRIK PAO 10.25 chicken skewers marinated in Thai marinated minced chicken, sprinkled Stir-fried sliced duck breast with spring onion, shallots, mint, lime MASSAMAN 8.50 Thai red curry, a spicier alternative leaves and dried chilli, served herbs served with peanut sauce with sesame seeds and served on to the traditional green curry and aromatic spices, chilli oil, mushroom, toast with sweet chilli sauce Believed to have originated in spring onion, carrot, mixed peppers with a spicy Isaan-style sauce Southern Thailand and influenced deriving it’s bright colour from red 2 POU NIM 7.40 chillies, made with coconut milk, and sweet basil - exquisite Succulent soft-shell crab, deep fried by Malaysian cuisine, a rich, creamy coconut curry made from red and green pepper, carrot, D5 PHED SAWAT 11.75 with red pepper, green pepper, 15 MOO YANG 5.95 sweet basil and bamboo shoots D1 FOUR SEASON onion, garlic and black pepper Grilled pork strips marinated in turmeric, star anise and cinnamon, Deep-fried crispy duck breast in a with peanut, potato, onion and DUCK 9.95 delicate batter, topped with a mixed sauce honey and oyster sauce, skewered 29 GANG PANAENG 8.50 Roasted sliced duck breast cooked in and barbecued, then garnished with carrot spice and herb sauce, with pineapple A rich, creamy Thai curry that is a spicy, Thai red curry sauce with and cherry tomatoes 3 GUNG TA KRAI 6.50 sesame seeds and a spicy tamarind believed to be a favourite of Thai coconut milk, tomato, pineapple and King prawns in a crispy, fragrant sauce 27 GANG KIEW WAN 8.50 Thai green curry, which takes its royalty, made from coconut milk, grapes - a unique and special dish lemongrass batter, served with a red and green pepper, and kaffir freshly made sweet chilli sauce colour from the green chillies D6 PHED PAD used to make the paste, made lime leaves D2 PHED GATA LON 10.50 16 OP MOR DIN TALAY 6.25 Stir-fried sliced duck breast with GRATIEM PRIK TAI 11.75 4 HOY SHELL with coconut milk, fine beans, Sliced duck breast with plenty Mixed seafood, cooked with green and red pepper, courgette, X3 GANG SUPPAROD 8.50 oyster sauce, lemongrass, garlic, black GRATIUM PRIK THAI 7.95 oyster sauce, galangal, lemongrass, pepper, lime leaves, onion, fresh chilli of garlic and cracked blacked pepper, and sweet basil Fiery Thai red curry made with topped with crispy garlic Delicate stir-fried scallops with diced lime leave, shallot, sweet basil and coconut milk, tomato and and crispy basil red and green pepper, garlic and red chilli the addition of sweet pineapple cracked black pepper D3 PHED MA KHAM 11.75 Beautifully cooked, sliced roasted D7 PHED PAD BROCCOLI 11.75 5 POH PIAH GAI 5.25 duck breast with Chinese leaf, spring Sliced duck breast stir fried with 16A SAI GROK E-SARN 6.25 STIR-FRIED broccoli, onion and carrot Thai-style homemade spring rolls Thai pork sausage - minced pork, greens, sweetheart cabbage, topped filled with minced chicken, mixed garlic and rice served with bird’s Chicken, beef or pork with a Thai tamarind sauce, vegetables and glass noodles, served recommended to have with steamed eye chillies, fresh ginger and iceberg 145 GAI TOD 33 PAD MAMUANG with sweet chilli sauce lettuce brown rice PRIK GANG 8.95 HIMMAPARN 8.95 6 TOD MUN PLA 5.50 A dish that has stood the test of Stir-fried with cashew nuts, Authentic Thai fishcakes blended to a V1 TOD MUN time, a true guest favourite, sliced pineapple and spring onion traditional recipe with red curry KHAO PHODE 4.75 chicken breast dusted in flour, PRAWNS AND SEAFOOD paste, green beans, lime leaves and deep-fried and covered in a spicy, 34 PAD PREW WAN 8.75 topped with a diced cucumber, Traditional homemade sweetcorn Choice of prawns, squid or mixed seafood cakes topped with diced cucumber creamy red curry sauce with A Thai-style sweet and sour shallot and carrot relish, garnished mixed peppers, basil and stir-fry with red and green with freshly made sweet chilli sauce and shallots, served with a freshly made sweet chilli sauce lime leaves pepper, spring onion, carrot, 40 PAD KHING 10.75 45 PAD PRIK YOURK 10.75 pineapple and tomato Stir-fried king prawns, squid or Stir-fried king prawns, squid or 7 GRAH DOOG MOO 6.50 V2 PAK TOD 4.25 R6 GAI SUKHOTHAI 8.95 mixed seafood with fresh ginger, mixed seafood in a Thai-style black Slow-cooked juicy pork spare ribs, A mixture of deep fried vegetables A unique, specially created dish 35 PAD PRIK YOURK 8.75 spring onion, onion, button bean sauce with red and green marinated in a specially made Thai- including broccoli, carrot, butternut of crispy sliced chicken breast, A Thai-style black bean stir-fry mushroom and black jelly pepper, carrot and onion style sticky barbeque sauce squash, courgette and mixed peppers, stir-fried with spring onion, chilli, with red and green pepper, mushroom served with sweet chilli sauce tomato, peas, carrots, served carrot and onion 46 PAD PRIK GANG 10.75 8 LAAB GAI KROB 6.25 with a specially made hot and 41 PAD GA PRAO 10.95 A fresh and spicy stir-fry of king Crispy chicken with a spicy Thai- V3 TOFU TOD 4.75 sour Sukhothai sauce 36 PAD PRIK One of Thailand’s most popular prawns, squid or mixed seafood with Isaan dressing that includes lime Deep fried golden chunks of tofu GANG 8.75 dishes, a stir-fry of king prawns or fiery red curry paste, green beans, juice, fish sauce, dried chilli, toasted served with sweet chilli sauce X1 PAD NAM mixed seafood with green beans, mushroom, red pepper, carrot and PRIK PAO 8.95 A fresh and spicy stir-fry with fresh chilli and basil, topped with a lime leaves ground rice, mint and shallot fiery red curry paste, green V4 POH PIAH Translated into ‘fried chilli paste’, fried duck egg - a must-try for any beans, mushroom, red pepper, spice lover 47 PAD NAM PRIK PAO 10.95 9 KHANOM JEEB 5.25 HED HORM 5.00 a stir-fry with chilli oil, sweet carrot and lime leaves Thai-style homemade spring rolls basil, mushroom, spring onion, Translated into ‘fried chilli paste’, a Steamed pork and prawn dumplings 42 PAD GRATIEM stir-fry of king prawns, squid or drizzled with sweet soy sauce and filled with shiitake mushrooms, fresh carrot and peppers - exquisite 37 PAD BROCCOLI 8.75 PRIK TAI 10.95 mixed seafood with chilli oil, sweet topped with crispy garlic vegetables, and glass noodles, served Stir-fried broccoli, carrot and with sweet chilli sauce 30 PAD KHING 8.75 Stir-fried king prawns, squid or basil, mushrooms, spring onion, onions carrot and peppers 10 MUEG SUKHOTHAI 6.50 Stir-fried with fresh ginger, mixed seafood with plenty of garlic V5 HED GRATIUM 5.00 and cracked black pepper, topped Succulent squid fried in a light, crispy spring onion, onion, mushroom 38 KUA KLING 8.50 48 PEARLS OF batter and dusted with a Tom Yum Stir-fried button mushrooms and black jelly mushroom with crispy garlic marinated in garlic and oyster sauce One of Southern Thailand’s most SUKHOTHAI 15.95 seasoning, served with a spicy popular dishes, intensely spicy Sriracha sauce 31 PAD GA PRAO 8.95 43 PAD MAMUANG A Sukhothai classic, steamed jumbo V9 SUKHOTHAI One of Thailand’s most popular minced chicken with aromatic HIMMAPARN 10.95 king prawns with garlic and a hot and dishes, a spicy stir-fry of diced herbs and spices, including King prawns, squid or mixed sour sauce, flavoured with lemon 11 GUNG JAEW 6.50 DUMPLINGS 4.75 lemongrass and lime leaves King prawns wok-fried in a variety of Steamed taro and vegetable meat, green beans, fresh chilli and seafood, stir-fried with cashew nuts, juice, galangal, lemongrass, lime leaves and coriander Thai spices, served with a spicy Isaan- dumplings, served with sweet soy basil, topped with a fried duck 39 GATA LON 8.95 pineapple, mushroom, carrot, onion style tamarind sauce sauce and topped with crispy garlic egg - a must-try for any spice and spring onion lover A stir-fry with garlic, lime leaves, 49 GUNG PRIK GLUEA 15.95 oyster sauce, lemongrass, onion, 12 SATAY PLA 6.75 44 TALAY PAD Jumbo king prawns dusted in flour, 32 PAD GRATIEM fresh chilli, dried red chilli, deep-fried and served with chilli, Strips of haddock marinated in Thai crispy basil and black pepper CHA 11.50 herbs, grilled and served with peanut PRIK TAI 8.95 A dish that you will see on every onion, cracked black pepper, carrot, peppers and a pinch of salt sauce A Thai-style stir-fry with plenty 39A PAD PRIK 8.75 menu in Thailand, a spicy stir-fry of juicy mussels, prawns, and squid with of garlic and cracked black Stir-fried with fresh chilli, spring 13 KHOW KREB TOD 2.50 pepper, topped with crispy garlic a mixture of Thai herbs and fresh Thai prawn crackers, served with onion, bamboo shoots, carrot peppercorns freshly made sweet chilli sauce and onion FISH SHARING PLATTERS (Minimum of 2 people) CHEF RECOMMENDATION F1 PLA KHING 12.25 F5 PLA NEUNG The choice of a crispy haddock fillet, MANOW 12.95 M1 YANG RUAM 6.75 pp M2 SUKHOTHAI R3 WEEPING TIGER 14.50 R5 GAI YANG 10.50 steamed salmon fillet or steamed sea A dish recommended by our head A delicious selection of skewers, PLATTER 6.75 pp bass fillets, stir-fried with fresh ginger, chef, steamed whole sea bass with including satay chicken, grilled An assortment of our guests 8oz sirloin steak, cooked to your A popular Thai street food dish, spring onion, mushroom and black liking,
Recommended publications
  • Nutrition-Tips-Low-Salt-Asian-Sauces

    Nutrition-Tips-Low-Salt-Asian-Sauces

    Nutrition Tips Alternatives to Salty Asian Sauces Asian cooking is often considered “healthy” because it Tips for reducing sodium in is usually lower in protein and higher in vegetables. But most Asian meals are typically made with sauces Asian sauces that can have large amounts of sodium. 1. Look for low sodium versions of Soy sauces, fish sauces, and sweet and sour sauces may your favorite brands at the local contain 900-1500 mg of sodium per tablespoon. This grocery store. These can often is 75-100% of what your daily intake should be; all in cut the sodium by half. one small spoon! 2. Try mixing the sauce with water When trying to follow a low sodium diet, it can be hard or other juices like pineapple to make your favorite Asian dishes without these salty juice to cut the sodium. sauces, but there are ways to reduce the salt and keep the flavor. 3. Use unseasoned rice vinegar to save even more sodium. Shop and compare a variety of brands. Traditional store bought sauces can be very high in sodium. 4. Instead of buying sauces, try making them at home so you Soy sauce: 920-1100mg per 1 tablespoon have control over how much salt Fish sauce: 1190-1500mg per 1 tablespoon is added. Sweet and Sour: 800 –1000 mg per 1 tablespoon 5. Look at hot chili sauce labels, many are low in sodium. Mixing your own sauces at home puts 6. Use sesame oil, chili oil and peanut oil to add Asian flavor to you in control of the meals without salty sauces.
  • Breakfast Healthy Salad

    Breakfast Healthy Salad

    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
  • Take-Out Menu

    Take-Out Menu

    www.redpeppersaskatoon.com ed epper estaurant BUSINESS HOURS: Dine In, Pick Up & Delivery R P R MON-SUN 11 AM—9 PM RD Est.1999 123 3 AVE South DEBIT ON DELIVERY $6.00 CHARGE ON DELIVERY ORDERS UNDER $20.00 APPLICABLE TAXES NOT INCLUDED . $4.00 CHARGE ON DELIVERY ORDERS OVER $20.00 PRICE SUBJECT TO CHANGE WITHOUT NOTICE. (306) 477-1977 PLEASE NOTIFY STAFF OF ANY ALLERGIES PRIOR TO ORDERING APPETIZERS BEEF DISH VIETNAMESE SPRING ROLLS (deep fried) (4) 7.95 COCONUT-CURRY BEEF AND VEGETABLES 13.95 DEEP FRIED SHRIMP ROLLS (6) 7.95 SOFT GINGER BEEF AND VEGETABLES 11.95 SHRIMP AND PORK ROLLS (fresh) (4) 7.95 STIR FRY BEEF AND VEGETABLES 11.95 GRILLED PORK OR GRILLED CHICKEN ROLLS (fresh) (4) 7.95 SATAY BEEF AND VEGETABLES 11.95 THAI CHICKEN WINGS (4) 7.95 BEEF AND VEGETABLES IN BLACK BEAN SAUCE 11.95 BUTTER FRIED CHICKEN WINGS (4) 7.95 LEMONGRASS BEEF WITH RED AND GREEN PEPPERS 11.95 FRIED CHICKEN WINGS WITH VIETNAMESE CARAMEL SAUCE (4) 7.95 THAI BASIL BEEF AND VEGETABLES 11.95 DEEP FRIED WONTONS AND SAUCE (15) 7.95 SOFT GINGER BEEF & VEGETABLES 11.95 VIETNAMESE CABBAGE SALAD WITH CHICKEN OR SHRIMP OR PORK 7.95 BEEF CHOP SUEY 11.95 KIM CHI (spicy pickled Chinese cabbage) 2.95 CHICKEN DISH FRESH LETTUCE 1.95 SOUPS THAI CHICKEN STRIPS (BREADED CHICKEN) 11.95 WONTON SOUP SMALL 4.00 MEDIUM 7.95 COCONUT-CURRY CHICKEN AND VEGETABLES 13.95 DELUXE WONTON SOUP (wontons, shrimp, pork & vegetables) 11.95 STIR FRY CHICKEN AND VEGETABLES 11.95 HOT AND SOUR SOUP 8.50 SATAY CHICKEN AND VEGETABLES 11.95 THAI TOM YUM (shrimp & vegetables) 8.50 CHICKEN AND VEGETABLES
  • Michi's Ultimate Chicken Satay

    Michi's Ultimate Chicken Satay

    Michi's Ultimate Chicken Satay Description The trick to this dish is to take your time. Make the marinade early so the flavors can develop. Don’t try to rush the sauce; it really needs to thicken slowly. Total time: 1 hr Yield: 4 Servings Ingredients 1 1/2 lb chicken tenderloin (substitute skinless chicken breast) 6 8" skewers fresh cilantro (for garnish) 2 Tbsp fish sauce 3 Tbsp light brown sugar 1 1/2 tsp Madras curry powder (or use what's in you pantry) 2 tsp garlic (minced) 1 pinch ground cumin 1 pinch salt 2 cup coconut milk 1 tsp green curry paste 1 tsp paprika 2 Tbsp creamy peanut butter 4 lime kafir leaves (substitute zest from one lime) 1/4 cup chopped roasted peanuts (unsalted, found in your Asian aisle as blanched peanuts) Prep Time: 1 hr Total Time: 1 hr Instructions Make the marinade ahead. Combine all marinade ingredients (1 teaspoon fish sauce,1 teaspoon light brown sugar, curry powder, 2 cloves minced garlic, ground cumin, salt, 3 tablespoons coconut milk) and let it sit for at least an hour. You can also soak your skewers at this time. Combine all the sauce ingredients (green curry paste, paprika, 2 teaspoons minced garlic, 2 tablespoons fish sauce, peanut butter, 3 tablespoons light brown sugar, 2 cups coconut milk, lime kafir leaves, chopped peanuts) in a medium pan and simmer gently until it reduces and becomes thick. Reserve ¼ cup of the sauce for brushing on the chicken during the cooking process. The chicken tenderloins need to be cut to half their original thickness.
  • Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)

    Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)

    HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
  • Recipe: Singapore Satay + Spicy Peanut Sauce

    Recipe: Singapore Satay + Spicy Peanut Sauce

    Recipe: Singapore Satay + Spicy peanut sauce The recipe shows you how to make juicy and tender marinated meat on skewers along with a sweet and savoury peanut sauce. For satay 2 lbs boneless and skinless chicken quarters 3 tablespoon coconut or choice of cooking oil ½ tablespoon salt (or to taste) 1 tablespoon honey (or choice of sweetener) Bamboo skewers, soaked in cold water for 3 hours (or overnight) -> omit this if making as a chicken chop For Marinade (A): 2 garlic cloves, peeled 6 shallots, peeled 2 stalks of lemongrass (white part only) or juice of ½ lemon and lemon zest 1 knob (3 cm or 1 inch) of ginger 1 knob (3 cm or 1 inch) turmeric, chopped or 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon ground cumin To serve with: 1 cucumber, cut into small pieces 1 red onion, quartered Tip: You can soak the bamboo skewers while the meat is being marinated as it takes the same amount of time Tip: For better flavours, you can toast ground spices in a dry skillet over medium-low heat and stir frequently till they become fragrant and darken slightly. Watch that it doesn’t burn! Steps: 1) Blend ingredients for marinade in a food processor 2) Slice chicken into bite-sized quarters around 3cm in length 3) Combine chicken and marinade together, add the honey and salt. Stir to mix well. Leave to marinate in fridge for 3-6 hours (preferably overnight). Thread three or four pieces of meat into each bamboo skewer 4) Grill the satay skewers on medium heat until meat begins to brown.
  • Starters Lettuce Cups Thai Soups Fresh Salads Big Soup Bowls

    Starters Lettuce Cups Thai Soups Fresh Salads Big Soup Bowls

    Starters Chicken Satay Sampler Grilled chicken breast skewers served with Crispy rolls, chicken satay and chicken wings $11.95 peanut sauce and a cucumber salad cup $9.95 Calamari (Fried or Grilled) Chicken Wings Tasty fried rings OR grilled sliced steak $10.95 Fried chicken wings with a chipotle sweet & sour dipping sauce $9.95 Fresh Rolls (Signature Dish) Make em’ spicy $10.95 Crab and veggie rolls with Japanese mayo, Sriracha and ginger hoisin sauces $12.95 Crispy Rolls Fried rolls stuffed with carrot, taro, cilantro, silver French Fries & Spicy Ketchup noodle, onion, and garlic with a sweet & sour Add some spice to your life $4.95 dipping sauce topped with chopped peanut $8.95 Prawn Rolls Thai Nachos (Another Nick creation) Wrapped prawn stuffed with chicken and red curry then Tortilla chips topped with shredded cheese, fried served with a ginger almond chili sauce $10.95 Ka Kapow Chicken, Sriracha sour cream, chopped green onion $12.95 Spicy Clam Strips Fresh Salads Deep fried goodness tossed in spicy sauce $8.95 Jesse’s Satay Salad (He knows you’ll like this) Romaine, onion, tomato, shredded cabbage, cucumber and carrot topped with satay skewers and tossed in a Lettuce Cups peanut dressing and finished with peanut sauce $12.95 Crispy Noodle Cups Mandarin Orange & Grilled Chicken Salad Crunchy noodle, carrot, bean sprout, cilantro, leek, Grilled chicken, mandarin orange, cabbage, carrot, onion and fried shallot tossed in a tamarind tangy lime zest and toasted sliced almond with mixed greens and a dressing served with romaine lettuce
  • CHICKEN SATAY Delicious and Easy to Prepare Marinated fire Grilled Chicken Breast Skewers

    CHICKEN SATAY Delicious and Easy to Prepare Marinated fire Grilled Chicken Breast Skewers

    PROTEIN CHICKEN SATAY Delicious and easy to prepare marinated fire grilled chicken breast skewers. Pairs well with any Innovasian sauce. Try it with our Zesty Asian Peanut Sauce! Suggested Uses: • Appetizers with dipping sauce • Protein for salads and rice bowls • Souvlaki for a Greek inspired menu NO Also Pictured: 0g 34626 - Zesty Asian Peanut Sauce TRANS FAT MSG 34716 - Mandarin Style Orange Sauce 116 Andover Park East, Suite 200 | Tukwila, WA 98188 | 425.251.3706 | www.innovasiancuisine.com Product Specifications Item: 37889 Chicken Satay Product Description: Fire Grilled Chicken Breast Ingredient Statement: Chicken Breast, Water, Seasoning {corn syrup solids, salt, flavor (soy protein isolate, modified corn starch), sodium phosphate, dehydrated onion, dehydrated garlic, dehydrated tarragon, spice}, canola oil, natural flavor. ALLERGENS: Contains Soy Preparation Instructions: These products are not ready to eat. Please follow the appropriate instructions. COLD CASE PROGRAM: Heat product to 165°F for at least 15 seconds, using instructions below. REHEATING FROM COLD CASE: Remove lid from bowl. Microwave on high for 2 ½ to 3 minutes or until internal temperature reaches 165°F. Microwave: Remove frozen Chicken Satay from package and place on a microwave safe container. Heat up to 6 Satays on high for 2 minutes. Oven: Preheat oven to 375F. Remove frozen Chicken Satay from package and place on a baking sheet. Bake for 12 minutes, turning over once halfway through. Broil: Remove frozen Chicken Satay from package and place on broiling pan.
  • The Thai Tabletop and Its Condiments Depending on the Dishes Offered

    The Thai Tabletop and Its Condiments Depending on the Dishes Offered

    The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects.
  • Chicken Satay Satay Sauce

    Chicken Satay Satay Sauce

    Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry ​ powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. ​ Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers ​ sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. ​ ​ Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1.
  • THAI ENTREES CORNER Salad

    THAI ENTREES CORNER Salad

    Dish 15 Dish 5 & 14 soUPS / toM your choice of: Dish 51 Dish 45 HOUSE SPeciaLS chicken, beef or vegetables $5.90 king prawns or mix seafood $6.90 44. holy basil duck $16.50 boneless duck stir-fried with fresh basil leaves, broccoli, 19. tom yum pumpkin, carrot & chilli hot & sour soup with selected meat & mushrooms 45. black pepper prawn / chu chee goong $16.50 20. tom kha red curry with fresh peppers, veggies & basil Dish 11 Dish 17 Dish 42 Dish 57 thai style creamy soup with coconut milk flavoured with lemongrass & choice of meat 46. gourmet omelette $16.50 special recipe of mince chicken stuffing garnished with lettuce 21. tom chued & served with sweet chilli sauce clear soup with vermicelli, veggies & choice of meat 47. chicken volcano $15.50 saLAD corner crispy strip chicken deep fried with tempura flour served with Dish 34 thai plum lemon sauce served on a flaming plate THAI ENTREES CORNER 22. yum / spicy thai salads choice of meat: 48. duck ped ob $17.50 beef / chicken $14.50 prawns / squid $15.50 duck $16.50 roasted duck with steamed veggies topped with special sauce 1. chicken skewer with peanut sauce (4) $6.90 grilled & thinly sliced, mixed with lemon juice, fresh chilli & herbs & ginger 2. king prawn skewer with peanut sauce (4) $7.90 23. seafood salad with glass noodles $15.50 49. goong grob $15.50 thai fisherman love this salad with an ice cold beer 3. thai dim sims (fried or steamed) (4) $6.90 deep fried marinated king prawn with sweet chilli sauce & 24.
  • Small-Scale Food Processing Enterprises in Malaysia

    Small-Scale Food Processing Enterprises in Malaysia

    SMALL-SCALE FOOD PROCESSING ENTERPRISES IN MALAYSIA Ghani Senik Food Technology Research Station MARDI, 16800 Pasir Puteh Kelantan, Malaysia ABSTRACT Small-scale food enterprises have played a very important role in the Malaysian economy, particularly in terms of employment generation, better income distribution and as a training ground for entrepreneurs before they invest in larger enterprises. Small-scale food enterprises also have important linkages to related industries such as the manufacture of machinery, and food packaging materials, and suppliers of food ingredients. It is envisaged that small-scale food enterprises will continue to expand in line with policies and incentives introduced by the government. INTRODUCTION enterprise is one with net assets of US$200,001 - US$1.0 million. Food It is usual to discuss small- and processing companies are generally perceived medium-scale industries in Malaysia as a as agro-based industries which have a strong single group. There are an estimated 30,000 backward linkage. However this is not the such enterprises in Malaysia. A recent survey case in Malaysia, where it is estimated that conducted by the Ministry of International over 70% of the raw materials used in food Trade and Industry showed that they are of processing are imported (Ministry of four main types: processed foods (33%), wood International Trade and Industry 1993). This products, (24%), fabricated metal (15%) and is particularly true in the production of animal building materials (9%) (Malaysian Industrial feed and wheat-based products. Development Authority et al. 1985). These small and medium-sized industries play a very Profile of Small-Scale Food Processing important role in the Malaysian economy, especially in terms of generating employment.