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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Shanghai's Appetizers, Soups, Entrées, Sauces Are All Homemade And
Shanghai’s appetizers, soups, entrées, sauces are all homemade and every entrée is individually prepared (required extra time) to ensure freshness and quality. Thank you for allowing us to bring you the foods from our culture. We strive to provide the finest Vietnamese cuisine by using ingredients of the highest quality, cooked with skill and finesse, an excellent dining experience and a warm and friendly atmosphere. #1 SPRING ROLLS 1. SPRING ROLLS (2) ― GOI CUON * Fresh herbs, vegetables, rice noodles and your choice ingredients as followed wrapped in rice paper, served with our very own peanut sauce (X sauce 1.00). A. Shrimp and Pork ― Tom va Thit Heo. 7.00 B. Grilled Pork ― Thit Nuong. 6.00 C. Vegetables ― Rau. 6.00 D. Imitation Crab Meat ―Thi Cua Gia. 6.00 # 4 CALAMARI E. Fried Tofu ― Dau Phu Chien. 6.00 2. REFER TO NUMBER 8 3. VIETNAMESE EGG ROLLS (2) ― CHA GIO A combination of taro, clear noodles, carrot, tree ears mushroom and ground pork all mingle together with a savory flavor and deep fried to perfection. 6.00 4. CALAMARI ― MUC TAM BOT Lightly seasoned squid, breaded with our special extra light batter and fried to perfection. 9.00 #5 SPRIMP IN A BLANKET 5. SHRIMP IN A BLANKET (6) ― TOM CHIEN Seasoned shrimp wrapped with a thin crust and fried to perfection our very own lime sauce. 9.00 6. VEGETABLE TEMPURA ― RAU CHIEN TAM BOT Fresh vegetables deep fried with an extra light batter and served with our very own Tempura sauce. 9.00 7. -
G O O D Times Saturday Night
74 Good Taste to Chinatown for this regional Chinese fare –tryoureasybanquetathome. Chinesefare to Chinatownforthisregional and that’s not just because of the chillies! Luckily you don’t havetohead notjustbecauseofthechillies!Luckilyyoudon’t and that’s A sensation on tables across theworld,Sichuancuisineisseriously hot, A sensationontablesacross banquet banquet Sichuan May 2010 May RECIPES CYNTHIA BLACK PHOTOGRAPHY STEVE BROWN STYLING SASKIA HAY FOOD PREPARATION MIRANDA FARR PLACEMATS, BOWLS, CHOPSTICKS AND BIRDCAGES FROM BARBARA’s STOREHOUSE; FLOWERS FROM FLOWERS ATELIER; BAMBOO PLANTS AND DRAGON POTS USED THROUGHOUT FROM BUTTERFLY BLOOMS; CHINESE UMBRELLA FROM THE CRYSTAL PALACE; CUSHIONS FROM NO CHINTZ; WOODEN TRAY AND COASTERS FROM WHITE HOME; SILVER TRAY FROM CAMARGUE; DESSERT SPOON FROM CAMBODIA HOUSE. STOCKIST DETAILS P 151. May 2010 May garlic choy sum & snow “ants climbing a tree” crispy salt & pepper sichuan-style sweet spicy fried eggplant with sesame & chilli peas with peanuts sichuan beef with & sour cucumber chilli & capsicum sesame & ginger chicken wings serves 6 rice balls menu go o d times saturday night saturday Good Taste 75 Good Taste good times saturday night 3 Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches. -
Boasting the Food of the Eight Provinces
Interesting Food Stories Boasting the Food of the Eight Provinces People usually say “Paldo Gangsan” to represent the eight regions that constitute the Korean Peninsula. These regions are, “Gyeonggi- do,” “Gangwon-do,” “Chungcheong-do,” “Jeolla-do,” “Gyeongsang-do,” “Hwanghae-do,” “Pyeongan-do,” “Hamgyeong-do,” and each has their own cultural distinctions. Now, shall we further explore the differences in the food among the eight regions? Seoul, Gyeonggi-do Seoul has long been the capital of Korea, a place for many noblemen who considered formality and stylishness to be important. The people of Seoul are often referred to as “ggakjaengi,” which means they are particularly difficult to please. Interestingly, the food they cook shows us much about the characteristics of the Seoul noblemen. Food cooked in Seoul is not too salty or overly spicy. The most famous products of the Gyeonggi area are Icheon rice, and “samgyetang (chicken broth with ginseng),” “bulgogi (barbecued beef),” “sinseonlo (brass chafing dish),” and “seolleongtang (beef soup with rice).” Chungcheong-do “Chungcheong-do” has smooth mountains and a gentle climate that probably accounts for the people's slow speaking style and firm personality. The people from other areas tend to make fun of the general slowness of the people of Chungcheong-do. “Chungcheong-do” dishes are not regionally distinctive, but they are clean, simple, and delicious. “Cheonggukjang (fast fermented soybean paste stew),” “dotorimuk (acorn jello),” and “hodugwaja (small walnut- flavored cake)” of Cheonan are the representative dishes of this area. Seafood such as shrimp, oyster, and crab are also seasonally provided from the Yellow Sea. Jeolla-do “Jeolla-do” has abundant crops and seafood compared to the other regions. -
Chinese Cookbook Favorite Recipes from the Confucius Institute’S Meishi Chinese Cooking Classes for U-M Students Contents About CIUM
Meishi Chinese Cookbook Favorite Recipes from the Confucius Institute’s Meishi Chinese Cooking Classes for U-M students Contents About CIUM .................................................................................................4 Pork Barbecued Pork ..........................................................................31 About Meishi Chinese Cooking Classes .........................................4 Barbecued Pork: Taiwanese Taco ..................................... 32 Meishi Chefs .................................................................................................5 Pearl Meatballs ........................................................................... 33 Chinese Cooking as a People Unifier by Danielle Sarns, 4321 Pork Short Rib ................................................................. 34 CIUM Student Reporter .............................................................6 - 7 Rice & Noodles Chinese Pantry Basic Ingredients .............................................. 8 - 9 Ants Climbing a Tree .............................................................. 35 Appetizers Barbecued Pork Fried Rice ................................................... 36 Pan-Fried Noodles ....................................................................37 Dumplings and Potstickers .................................................10 - 13 Rice: White and Brown .......................................................... 38 Fried Tofu with Peanut-Sesame Sauce ...................................14 Rice Noodles .............................................................................. -
Xianease MAY 2011 MAY 2011 Xianease 3
WWW.XIANEASE.COM MAY 2011 XIANEASE 1 19th 2 XIANEASE MAY 2011 WWW.XIANEASE.COM WWW.XIANEASE.COM MAY 2011 XIANEASE 3 m o Volume 13 Note From The Team ease.c Excitement! That’s pretty much our idea or miss something we used to have? XIANEASE n a www.xianease.com feeling right now, it seems that every note Send us a note at [email protected]. CONTENTS xi MAY 2011 is about the weather or something to do This month we have some great stuff General Manager with the weather and while it’s always a (of course we would say that) for you all, Yasuo Kitajima nice way to wax poetic about the passing from BBQ places to get fat and gyms to get In This Issue [email protected] of time it’s a rather strange obsession for skinny, another great restaurant review a team that has no window in their office by Amy, fashion tips from Kristen, more (yeah that’s right NO window). Anyway amazing recipes from Stephen, and a tea From the Team Marketing Manager let’s digress, it’s not the weather that has obsession from Christain. It’s a packed is- Patrick Antony us excited (though it is great), it’s not the 5 Note From the Xianease Team sue this month so don’t miss the Through [email protected] new issue (though maybe it should be), it’s Bar review from Sarah or the wedding that not even the fact that we are soon mov- Deborah attended. -
Dinner Entrees Include Rice (White Or Brown, Sub Fried for $1)
Soups Beverages Small / Large Egg Drop Soup 3.25 / 8.50 Non-Alcoholic Drinks Hot and Sour Soup 3.25 / 8.50 Jasmine Hot Tea 1.50 Wonton Soup 3.25 / 8.50 Soft Drinks 2.50 Tofu Vegetable Soup 8.50 Iced Tea 2.50 Seaweed Vegetable Soup 8.50 Miso Soup 8.50 Beer Diced Chicken Corn Soup 8.50 Dale’s 5.00 Combination Wonton Soup 11.50 Newcastle 5.00 Seafood Vegetable Soup 11.50 Fat Tire 5.00 TsingTao 5.00 Appetizers Sapporo 5.00 Sapporo Reserve 8.50 Vegetable Egg Rolls (2) 3.25 Crab Cheese Won Tons (6) 7.95 Wine & Sake Scallion Pancakes 7.95 Cupcake Chardonnay 6.50 Fried Butterfly Shrimp (6) 7.95 Cupcake Cabernet Sauvignon 6.50 Spicy Garlic Edamame 7.95 Takara Plum Wine 6.50 Pork Dumplings (6) 9.50 Small Sake 5.50 steamed or pan fried Large Sake 8.50 Combination Appetizer 9.50 2 veggie spring rolls, 2 chicken wings 2 crab cheese wontons, 2 fried shrimp Fried Chicken Wings (3 or 6pc) 5.00/9.50 BBQ Spare Ribs (5) 11.50 Rice Steamed White or Brown Rice (pint) 2.00 Egg Fried Rice (pint) 2.50 Vegetable Fried Rice 10.95 Assorted vegetables stir-fried with eggs and rice Chicken, Beef or Pork Fried Rice 10.95 Eggs, peas, carrots, onions and bean sprouts with your choice of meat Beef or Shrimp Fried Rice 11.95 Shrimp, eggs, peas, carrots, onions and bean sprouts Combination Fried Rice 12.95 Shrimp, chicken and pork stir-fried with eggs, peas, carrots, onions and bean sprouts Combination Curry Fried Rice 12.95 Shrimp, chicken and BBQ Pork Stir-fried with rice in curry sauce fried with rice in curry sauce Version 02/18/21 Noodles Pan- Fried Flour Noodles -
Hit the Streets Wok Noodles Wet NOODLES Take a Bao the Golden
hit the streets Wet NOODLES the golden duck THE FAR EAST HAS NEVER BEEN NEARER DIP, SCOOP AND SLURP A STEAMING MARINATED AND SERVED SINGAPOREAN STYLE WASABI PRAWNS 49 BOWL OF WET NOODLES Creamy wasabi mayonnaise with sweet mango relish OUR ROASTED DUCK IS GLISTENING GOLDEN AND EDAMAME STEAMED 29 STICKY 32 MOHINGA 65 GUARANTEED TO HIT THE SPOT Tossed with shichimi sea salt or tangy chili sauce Aromatic Burmese fish chowder with rice noodles ASIAN ROOTS 45 SESAME TOFU 55 WHOLE 190 Bamboo shoots, shimeji mushrooms, lotus root and wing beans Udon noodles, roasted vegetable broth, sesame tofu, soft boiled egg and Asian beans HALF 105 KATI ROLL 40 Baked roti bread filled with paneer, onion and coriander salad DUCK WONTON RAMEN 63 QUARTER 65 Roast duck, ban mian noodles, duck dumplings VEGETABLE SPRING ROLLS 38 Served with steamed pancakes, cucumber, Filled with mixed vegetables and glass noodles JADE BUDDHA BOWL 65 leeks, sweet hoisin sauce Aromatic star anise scented beef broth, braised tender beef, 38 KWEK KWEK rice stick noodles, shiitake mushrooms, lotus roots Crispy baked quail eggs with spicy vinegar BEEF SOBA 65 28 CHINESE BROCCOLI Soba noodles, miso duck broth, grilled beef, Stir-fried with vegetarian sauce, garlic and goji berries shiitake mushrooms and watercress DUCK POT STICKERS 38 MISO TSUKEMEN 65 Roasted duck dumplings with soy lacq UMAMI goodness Egg noodles, miso broth, prawns, soft boiled egg, MANDU 38 enoki and shiitake mushrooms DISCOVER THE DEEP SAVOURY FLAVOUR THAT Crunchy vegetable dumplings, ginger oil and red cabbage kimchi CURRY LAKSA 63 GIVES OUR ASIAN SOUL FOOD THAT EXTRA CHICKEN SATAY HALF DOZEN 39 DOZEN 68 Laksa noodles, coconut curry, roasted chicken, Grilled satay with spiced peanut sauce and pickled cucumber salad prawns, tofu and fish balls SOMETHING SPECIAL CRISPY CALAMARI 38 IKAN BAKAR 95 Sweet chili lime sauce OUR MENU FOLLOWS A SIMPLE ‘STICKS-HANDS-SPOON’ MANTRA. -
Take out Menu Call 702.698.7900 Or Visit Our Take-Out Window to Place Your Order
TAKE OUT MENU CALL 702.698.7900 OR VISIT OUR TAKE-OUT WINDOW TO PLACE YOUR ORDER CHINA POBLANO TAKE-OUT FEASTS Mexican for Two $40 Chinese for Two $40 Noodles & Tacos for Two $40 Choice of 6 Carnitas or Pollo Tacos 4pc When Pigs Fly Dan Dan Mian Arroz Perfecto Fried Rice Ants Climbing a Tree Frijoles con Crema y Queso Wok-Roasted Green Beans 2 Pollo Tacos Chips and Salsa 5pc Fried Wontons 2 Carnitas Tacos FIRST BITES DIM SUM Chips & Salsa $5 Traditional Siu Mai $13.88 Chipotle salsa de casa 6pc Shrimp, pork, jicama, mushrooms, peanuts Guacamole $16 Quail Egg Siu Mai $17.88 Onions, cilantro, serrano, lime, tomatillos, queso fresco. Made fresh daily 6pc Our Traditional Siu Mai topped with poached quail egg and and served with your choice of warm corn tortillas or tortilla chips fried garlic Tuna Ceviche* $15 Chicken Siu Mai $13.88 Ahi tuna tossed with a soy dressing, avocado, toasted pecans, 6pc Chicken, cloud ear mushroom, goji berry cilantro, red onion and Fresno chiles, topped with crispy amaranth Har Gow $13.88 Young Coconut Ceviche $14 6pc Translucent Cantonese dumpling, pork and shrimp filling Young coconut, avocado, teardrop pepper, onion and cilantro are dressed with fresh coconut water and citrus juices Fried Wonton $11.88 7pc Filled with shrimp and pork, served with sesame dressing Palmitos $15 Hamakua Farms hearts of palm surrounded by citrus, avocado and radish atop a tamarind dressing VEGETABLES Queso Fundido $11 Melted Menonita cheese flambéed with tequila and served with fresh Twenty Vegetable Fried Rice $19.88 hand-made tortillas Fried rice, mushrooms, egg, and twenty seasonal vegetables. -
Appetizers Salads Soups Noodles & Fried Rice
APPETIZERS SALADS NOODLES & FRIED RICE 1 Crispy Chicken Wings (6) $7.00 13A *Shrimp Salad (Yum Goong) $11.50 LUNCH DINNER deep fried chicken fresh shrimp and clear noodles mixed with onion, tomato, 22 Pad Thai with Chicken $7.95 $10.50 cucumber, lemongrass and lime juice with Seafood $8.95 $12.95 2 Stuffed Wings (2) $7.50 ------- stir-fried with rice noodles, egg, scallion, bean sprouts, ground chicken, carrots, glass noodles, cabbage, served 13B *Yum Seafood Salad $12.95 and ground peanuts with sweet and sour sauce shrimps, scallops, squids, red pepper, green pepper, ------- carrot, cucumber and lime juice 3A Laotian Style Crispy Rolls (4) $7.00 ------- 23 **Fiery Pad Thai $7.95 $10.50 crispy rice paper filled with chicken and mixed vegetables, 14 ** Laotian Chicken or Beef Salad $10.50 with Seafood $8.95 $12.95 served with sweet chili sauce ground chicken, roasted rice, lemongrass, onions, lime spicy version of traditional Pad Thai juice, scallions, cucumber and special Thai sauce ------- 3B Laotian Style Crispy Rolls – Vegetable (4) $6.50 ------- 24 **Drunken Noodles $8.25 $9.95 crispy rice paper filled with mixed vegetables, served with 15 ** Laotian Papaya Salad $8.00 with Seafood $9.25 $12.95 sweet chili sauce shredded papaya mixed with string beans, tomato, wide noodles stir-fried with ground chicken, egg, onion, shredded carrot, chili in spicy lime sauce, topped with carrots, green pepper, basil and scallion 4 Soft Spring Rolls (Naim Chao) $7.00 peanuts, served with side of sticky rice ------- steamed vermicelli, chicken, lettuce, -
Food Calories Chart
FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Mee Rebus 1 plate 558kcal Mee Siam 1 plate 519kcal Mee Soto 1 bowl 432kcal Mee Goreng 1 plate 660kcal Noodles with Minced Pork & Mushroom (Dry) 1 bowl 511kcal Ban Mian (with egg, meat & vegetables) 1 bowl 475kcal Fried Kway Teow (with cockles) 1 plate 743kcal Hor Fun 1 plate 708kcal Laksa 1 bowl 589kcal Fried Beehoon (plain) 1 plate 252kcal Lor Mee 1 bowl 383kcal Fishball Noodles, Dry 1 bowl 364kcal Fishball Noodles, Soup 1 bowl 330kcal Fish Head Beehoon Soup 1 bowl 666kcal Fish Slice Beehoon Soup 1 bowl 349kcal Fried Hokkien Prawn Mee 1 plate 615kcal Prawn Noodles, Dry 1 bowl 459kcal Prawn Noodles, Soup 1 bowl 293kcal Wanton Noodles, Dry 1 bowl 409kcal Wanton Noodles, Soup 1 bowl 217kcal Kway Chap (with meat, intestine & taupok) 1 bowl 648kcal FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Chicken Porridge 1 bowl 214kcal Fish Porridge 1 bowl 261kcal Pork Porridge 1 bowl 362kcal Century Egg Porridge 1 bowl 422kcal Char Siew Rice 1 plate 600kcal Duck Rice 1 plate 706kcal Chicken Rice (with meat) 1 plate 702kcal Fried Rice 1 plate 508kcal Nasi Lemak 1 plate 494kcal Nasi Briyani with Chicken 1 plate 880kcal Fish & Chips 1 serving 848kcal Stingray (with chili sauce; grilled) 1 serving 347kcal Bak Kut Teh 1 bowl 342kcal Herbal Black Chicken Soup 1 bowl 186kcal Tom Yam Seafood Soup 1 bowl 271kcal Pig Organ Soup 1 bowl 158kcal Watercress and Pork Ribs Soup 1 bowl 92kcal Chicken Curry 1 bowl 450kcal Fish Head Curry 1 plate 288kcal FOOD CALORIE