Grubfinder OPEN HOURS: Tuesdays to Sunday 1 1:30Am - 2:30Pm 5:30Pm - 9:30Pm

Total Page:16

File Type:pdf, Size:1020Kb

Grubfinder OPEN HOURS: Tuesdays to Sunday 1 1:30Am - 2:30Pm 5:30Pm - 9:30Pm Jr4ALAVSIAN EXPERIENCE NEW TAKE AWAY MENU Tel: (02) 6293 3733 0466187668 Minimum Order $35.00 GrubFinder OPEN HOURS: Tuesdays to Sunday 1 1:30am - 2:30pm 5:30pm - 9:30pm 192 Anketell St. Greenway (OPPOSITE LA POCHETTA) ;;;,. Weekend Special "'" DUCK ;;;,. Ro ti "'" HONG KONG ROAST DUCK............... .................. $1/.80 DEAR CUSTOMER ONLY LIMITED AMOUNT OP POOD IS THAI STYLE ROAST DUCK CURRy.................... $1/.80 ROT! CANAI... ........................................................... $4.80 PREPARED EACH SUNDAYS, IT IS BEST TO BOOK AND SHAN DONG DUCK (BONELESS) ....................... $11.80 The original roti, crispy on the outside and fluffy on the inside ALSO PREORDER YOUR MEALS AHEAD CHICKEN ROT! TELOR ............................................................. $6.80 BAK KUT THE WITH TEA AND RICE ................. $16.80 (Don't mention this dish to Malaysia, they will go crazy) HAINAM CHICKEN (SIGNATURE DISH) .......... $15.80 Classic roti with egg and shallots Pork ribs cooked with ginseng herbs served with rice and kung YUM YUM CHICKEN ............................................ $15.80 fu tea ROT! SAYUR................................................. ............. $8.80 SAMBAL CHICKEN ............................................... $15.80 Classic roti with egg and vegetables HAR MEE. ..................................•..•.......................... $16.80 A rich king!raWn boulibase noodle soup topped with king RED CURRY CHICKEN... ...................................... $15.80 MURTABAK AYAM.... ............................................. $11.80 prawn s an chicken GREEN CURRY CHICKEN ................................... $15.80 Classic roti fi lled with chicken , egg and Fresh onion AMPANG YONG TOW FOO .........•........................ $16.80 MASMAN CHICKEN ............................................. $15.80 Egg plant, bitter melonhred chill , fried bean curd, bean curd CHICKEN WITH VEGETABLES ......................... $15.80 MURTABAK DAGING ............................................ $11.80 sKin filled with fresh fi s paste pan sea red and served with sweet plum sauce GARLIC CHICKEN ................................................ $15.80 Classic rotl filled with beef rendang, egg and Fresh onion YOUCHA KWAY. ...................................................... $3.00 CHICKEN WITH MIXED NUTS ........................... $15.80 MURTABAK LAUT ................................................. $11.80 HOT PEPPER CHICKEN................... .......•..•......... $15.80 Classic roti filled with seafood, egg and Fresh onion PLEASE ASK FOR OUR BLACKBOARD SPECIAL HONEY CHICKEN ...•.........•.................................. $15.80 LEMON CHICKEN........................................... ...... $15.80 ;;;,. Other Delicious Dishes "'" SATA Y CHICKEN .................................................. $15.80 CHICKEN WITH BLACKBEAN SAUCE .............. $15.80 ;;;,. En tree "'" SEAFOOD CHICKEN WITH GINGER AND SHALLOTS...... $15.80 STEAMED WHOLE FLOUNDER WITH SHALLOTS VEGETARiAN SPRiNG ROLLS (1) ..•..•...•..•..•......... $4.50 AND GINGER .......................................................... $11.80 LAMB A variety of crunchy vegetables wrapped in fine pastry, snap SAN DONG WHOLE FLOUNDER ........................ $19.80 MONGOLIAN LAMB.............................................. $16.80 fried and served with sweet and sour sauce KING PRAWNS VERMlCELI ................................... $1/.80 GARLIC LAMB ....................................................... $16.80 SALT AND PEPPER KINGPRAWNS .................. $18.80 RED CURRY LAMB ................................................ $16.80 INCHE KABIN (3) ..................................................... $6.50 SATA Y KING PRA WNS .......................................... $18.80 Deboned marinated chicken wings crispy fried and served wi th GREEN CURRY LAMB .......................................... $16.80 sweet chilli sauce SAMBAL KING PRA WNS.. ..................................•.. $19.80 MASMAN LAMB ..................................................... $16.80 ASAM KING PRA WNS......•.........•........................... $18.80 SAMBALLAMB ...................................................... $16.80 LOH BAK (1) ...............................•.•.•• .•..•..••.....•..•...... $6.50 SWEET AND SOUR KING PRA WNS .................... $18.80 HOT PEPPER LAMB ............................................. $16.80 Minced chicken blended with subtle five spice seasoning HONEY KING PRA WNS ......................................... $18.80 wrapped in a beancurd skin, snap fried and served with sweet LAMB WITH VEGETABLES ................................. $16.80 and sour sauce RED CURR Y KING PRA WNS ............................... $18.80 SATAY LAMB ....•.... ................................................. $16.80 MASMANKINGPRAWNS .................................... $18.80 LAMB WITH BLACKBEAN SAUCE. .................... $16.80 HONG KONG SlEW MAl (4) .................................. $6.80 GARLIC KING PRA WNS ........................................ $18.80 Steamed king prawns and chicken dumplings served with soy BEEF AND REEF .................................................. $18. 80 BEEF sauce SALT AND PEPPER CALAMARI •. ....................... $18.80 BEEF RENDANG .........................................•......... $15.80 CHICKENSATAYSKEWERS (3) .......................... $7.80 SATAY CALAMARI. ................................................ $18.80 HOT PEPPER BEEF .............................................. $15.80 Grilled marinated chicken skewers perfectly complemented SAMBAL CALAMARI .•.......................................... $18.80 BEEF AND BLACKBEAN SAUCE........... ............. $15.80 with our spicy peanut sauce ASAMCALAMARi ................................................. $18.80 RED CURRY BEEF ................................................ $15.80 MIXED,ENTREE..... ...................... :...•..•....... ............. $7.80 RED CURRY CALAMARi•. ..................................... $18.80 GREEN CURRY BEEF......... ................................•. $15.80 Spring r ~ lI , prawn toast, Dim Sim GREEN CURRY CALAMARI •..•. .•......................... $18.80 MASMAN BEEF ..........................................•..•....... $15.80 GrubFinderSAMBALBEEF.. ..................................................... $15.80 MASMAN CALAMARI ........................................... $18.80 SAN CIiOY BAO (1) ............................................... $12.50 GARLIC BEEF.... ....•............................................... $15.80 Minced chicken stir fry with Chinese sa usages vegetables and GARLIC CALAMARI .............................................. $18.80 SATAY BEEF .......................................................... $15.80 served ~i th lettuce cup CALAMARI VEGETABLES .................................. $18.80 ASAM FISH FILLET ............................................. $18.80 BEEF AND VEGETABLES........ ............................ $15.80 SAMBAL lKAN BILlS... .......................................... $15.80 PORK 11>0 NYONYA Cuisineo(J, SWEET AND SOUR PORK.. ................................... S14.80 SAMBAL PEKING STYLE PORK CHOP ............................... S16.80 HOM E MADE VERY HOT CHILLI SAUCE WITH BELACHAN, SALT AND PEPPER PORK CHOP ......•................. SI6.80 GARLIC AND ONIONS ASAM VEGETABLES DISHES A HOT SWEET AND SOUR SAUCE SUITABLE FOR SEAFOOD. IS PREPARED WITH TANMARINE, AND TURMERIC KA NGKONG BELA CHAN ...................................... S14.80 Stir fry fresh water crest with garlic, chi lli and shrimp paste HAINAM CHICKEN OUR SIGNATURE DISH SZE CHUAN EGG PLAN T ..................................... S14.80 SLOW COOKED WHOLE CHICKEN DEBONED AND SERVED Spicy braised egg plant wilh SZE C HUAN sauce WITH GINGER CHILLI SAUCE SALT AND PEPPER EGG PLANT ........................ S14.80 NYONYA RED CURRY Fres h eggplant cri spy fri ed and tossed with spicy salt SPICY RED CURRY RICH IN COCONUT SALT AND PEPPER CAULIFLOWER .................. SI4.80 NYONYA RED CURRY Fresh cauliflower cri spy fried and tossed with spicy salt SPICY GREEN CURRY RICH IN COCONUT A LITTLE HOTTER RED CURRY VEGETABLES .................................. SI4.80 THAN THE RED CURRY Spicy red cu rry vegetables with TOFU MASMUN CURRY GREEN VEGETABLES .......................................... $14.80 RI CH CUMIN FLAVOUR CURRY NOT SPI CY Hot green cu rry vegetables with TOFU SAN DONG SAUCE OKRA BELA CHAN ................................................. 514.80 A TANGY CHILLI AND GARLIC SAUCE WITH SOYA, FISH Stir fry okra with garl ic , ch ill i and prawn paste SAUCE, SUGAR AND VINEGAR MIXED VEGETABLES WITH OYSTER SAUCE. $14.80 YUM YUM SAUCE Stir fry mixed vegetables with oyster sauce A GINGER AND GARLIC SAUCE WITH SHALLOTS AND AN ISEED OIL 11>0 Rice o(J, NYONYA FRIED RICE ........................................... $12.80 NASI GORENG. ....................................................... $12.80 NASI LEMAK (SIGNATURE DISH) ..................•. .. S12.80 STANDARD FR1ED R1CE.....................•... LARGE S6.80 ...................................•........................ SMALL $5.80 COCONUT RICE ....................................................... $3.00 BOILED RICE ........................................................... $2.80 11>0 Noodles o(J, CURRY LAKSA LEMAK CHiCKEN................................... ............. $14.80 BEEF................ ........................ ............. $14.80 LAMB .. ............ .................. .. ... .... ... ... ... .. .. .. $14.80 * CORKAGE $1. 00 PER PERSON * HOLIDAY 10% SURCHARGE KING PRAWN ................. ... ...... .... .. $15.80 SEAFOOD ...... .................... GrubFinder. $15.80 COMBINATION... .................. .... ... ... .. .... ...... $16.80 CHAR KWAYTEOW ............................................... $14.80 SIGNAPORE NOODLE ........................................... $14.80 PAN NOODLE (SIGNATURE DISH) .................... $16.80 MEE GORENG ........................................................ $14.80 HOKKIAN MEE• ............................•......................... $15.80 .
Recommended publications
  • PRESIDENT Qmin Annivesary Menu 2021
    derful menu One year anniversary special President, Mumbai - IHCL SeleQ�ons UP TO 12KMS CONTACTLESS ONLINE PAYMENT RADIUS DELIVERY VIA UPI SAFETY & SUSTAINABLE HYGIENE ASSURED PACKAGING THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Vegetarian APPETIZER VALLAI POO CUTLET Breaded deep-fried banana flower pa�y ARITHA PUNDI Tempered rice dumplings, a corgi specialty MAIN COURSE ANANAS GOJJU Sweet and sour pineapple curry KOLAM PATTANI Corn and green peas cooked che�nad style PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes. Allergies or food intolerance should be mentioned to the order taker on call. THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Non Vegetarian APPETIZER VEYINCINA ROYYALU Spicy fried prawns KORI KEMPU Chicken strips tossed in tempered yogurt MAIN COURSE FISH GASSI Mangalorean style fish curry MUTTON SUKHE A dry lamb prepara�on from Konkan PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Red Thai Curry.Indd
    Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
    [Show full text]
  • Ada Yang Tiada Rahvayana 2: Ada Yang Tiada Sujiwo Tejo Cetakan Pertama, Januari 2015 Penyunting: Ika Yuliana Kurniasih Perancang Sampul: Agung Budi S
    Hak cipta dilindungi undang-undang. Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku ini tanpa izin tertulis dari penerbit. Ada yang Tiada Rahvayana 2: Ada yang Tiada Sujiwo Tejo Cetakan Pertama, Januari 2015 Penyunting: Ika Yuliana Kurniasih Perancang sampul: Agung Budi S. Pemeriksa aksara: Pritameani & Nurani Penata aksara: Arya Zendi Digitalisasi: Rahmat Tsani H. Diterbitkan oleh Penerbit Bentang (PT Bentang Pustaka) Anggota Ikapi Jln. Plemburan No. 1, RT 11 RW 48 SIA XV, Sleman, Yogyakarta 55284 Telp.: (0274) 889248, Faks: (0274) 883753 Surel: [email protected] Surel redaksi: [email protected] http://bentang.mizan.com http://www.bentangpustaka.com Perpustakaan Nasional: Katalog Dalam Terbitan (KDT) Sujiwo Tejo Rahvayana 2: Ada yang Tiada/Sujiwo Tejo; penyunting, Ika Yuliana Kurniasih.—Yogyakarta: Bentang, 2015 viii + 296 hlm; 20,5 cm ISBN 978-602-291-084-8 1. Fiksi Indonesia. I. Judul. II. Ika Yuliana Kurniasih. 899.221 3 E-book ini didistribusikan oleh: Mizan Digital Publishing Gedung Ratu Prabu I Lantai 6 Jln. T.B. Simatupang Kav. 20 Jakarta 12560 - Indonesia Phone.: +62-21-78842005 Fax.: +62-21-78842009 email: [email protected] website: www.mizan.com Sekar Melati Arie Dagienkz Prof. Dr. Iwan Pranoto Terima Kasih Daftar Isi Daftar Isi ~ vii Lelaki Buih ~ 3 Kamajaya-Kamaratih ~ 22 Sang Penabur ~ 36 Om, Shanti ~ 53 Indrajit ~ 71 Tembok China ~ 83 La la la ... ~ 94 Bali ~ 114 Anna Karenina ~ 127 Embrio ~ 145 Le Penseur ~ 155 Nikah ~ 167 Rahvayana ~ 179 Telaga Tinta ~ 200 Ada yang Tiada ~ 215 Lawa-Kusa ~ 219 Pra Pita Maha ~ 231 Pita Maha ~ 241 Rahvayana: Semesta Nada dan Kata ~ 261 Vokal ~ 289 Credits ~ 291 Bukugrafi Sujiwo Tejo ~ 293 Sinta berubah.
    [Show full text]
  • Thai Green Curry with Loofa and Chicken
    Thai Green curry with loofa and chicken INGREDIENTS Serves 4-5 • 3- 4 tablespoons of Thai curry paste (see Thai curry recipe) • 1 hand full chopped Thai basil/ basil/ Vietnamese mint • 1 bunch of snake beans • 8 kaffir lime leaves • Two loofas or similar- chopped into small rounds • About 20 pea sized eggplants • One medium taro or cassava or sweet potato (about 450g ) • One bunch spring onions or garlic chives • Juice of 3 limes (and zest) • 500ml fresh coconut milk • 2 x tablespoons sesame/ peanut oil for frying • One tablespoon fish sauce • 500g chicken thigh (optional) www.tasteofthetopend.com Taste of The Top End • Thai Green curry with loofa and chicken • Prepare all the ingredients, cutting the vegetables into slices and the spring onion into diagonal strips. Cut chicken if needed. • Pre boil the taro or cassava or sweet pot for 10 minutes • De-seed and then Finely chop the chili and break the lime leaves into little pieces.. • Get the wok and put it over a medium heat • Add oil and then when hot the curry paste, after a couple of minutes add the pumpkin or sweet potato and chicken if using this! • Allow the curry to boil for 5-10 minutes and then add the lime leaves, other vegetables including the zucchini and green peppers and the lime juice • Now add in the coconut milk • Simmer for 5-10 minutes more until the veggies are just tender • Serve in a bowl, sprinkled with coriander, other herbs and spring onion and brown rice. This curry is also delicious with free range chicken, added at the start and can substitute some sweet potato- if you fancy if you would like, some fresh coconut milk and just veggies it can be almost entirely local! © Taste of the Top End www.tasteofthetopend.com .
    [Show full text]
  • Discover the Authentic Flavours of Thailand Click on the CLICK HERE Product Image for RECIPE to Learn More! IDEAS! Introducing the KNORR Thai Range
    Discover the authentic flavours of Thailand Click on the CLICK HERE product image FOR RECIPE to learn more! IDEAS! Introducing the KNORR Thai range KNORR KNORR KNORR KNORR KNORR KNORR Thai Sweet Chilli Jam Thai Red Curry Paste Thai Green Curry Paste Thai Yellow Curry Paste Coconut Milk Powder Lime Powder 920g 850g 850g 850g 1kg 500g A complete set of products to help you create an authentic Thai experience in your kitchen! SAVOURY SWEET BEVERAGES Thai Red Curry paste Coconut Milk & Lime based recipes Lime Powder Cocktail ideas Desserts Thai Yellow Curry paste Lime based recipes Mocktails ideas Thai Green Curry paste recipes Thai Sweet Chilli Jam recipes Lime Powder recipes Click on the BACK TO links to get some KNORR THAI Coconut Milk Powder recipes Thai recipes & RANGE inspiration BACK TO KNORR THAI RANGE KNORR Made with SELECTED Thai Curry FRESH INGREDIENTS Pastes to deliver AUTHENTIC curry pastes. Green Chilli Eschallots Fingerroot Galangal Lemongrass Thai Basil Garlic Kaffir Lime BACK TO KNORR THAI RANGE KNORR Add authentic Thai flavour Thai Sweet to your dishes with just one product! Chilli Jam TOP APPLICATIONS: • Stir fries • Dressings • Marinades • Sauces & relishes BACK TO KNORR THAI RANGE One pack makes 2 litres KNORR Replaces 100 limes! Lime Powder 6x cheaper than fresh limes*! *Same quantity BACK TO KNORR THAI Yields 33% more RANGE vs. main competitor! KNORR Coconut Milk Powder Total yield for 50g of Coconut Milk Powder 283mL Water 200mL Water to be added to be added BACK TO RECIPE RANGE Northern Red Thai Prawn Pizza Twice Cooked
    [Show full text]
  • Breakfast Goan Specialties Comfort Food Taj
    BREAKFAST COMFORT FOOD GOAN SPECIALTIES (11.30 TO 23.30) BREAKFAST BREADS (CHOICE OF ANY THREE) MOONG DAL KHICHDI lentil and rice simmered together and tempered croissants, brioche, danish pastry, doughnuts, assorted muffins, BHINDI SOL with mild spices and vegetables whole-wheat rolls, multigrain bread, white bread, okra flavored with green chilli, fresh grated coconut served with butter and preserves 400 and kokum (sour berry) 400 775 PAV BHAJI TAWA PARATHAS vegetables cooked with potato and Indian spices BABY POTATO CORIANDER unleavened, stuffed indian flat bread made from whole-wheat 500 young potato tempered with cashewnut, yogurt and spices flour cooked on an iron griddle with choice of - aloo (potato), 775 paneer (cottage cheese) or gobi (cauliflower) YELLOW DAL TADKA 475 tempered moong dal TARKARICHI HOOMAN 500 mélange of vegetables in a mild spiced coconut gravy PURI BHAJI 775 a mildly spiced potato gravy, TANDOORI PANEER TIKKA served with fried puffed indian bread made of whole wheat chunks of cottage cheese with onion, tomato CASHEW MUSHROOM PEAS XACUTI 475 and capsicum cubes prepared in a clay oven whole cashewnut and peas cooked 675 with grounded roasted spices to its perfection DOSA 775 south indian fermented pancakes, served thin and crisp with RAJMA CHAWAL or without potato filling, served with sambar and chutney red kidney beans tempered with indian spices and CHICKEN XACUTI 475 served with steamed rice chicken cooked with ground roasted spices 750 and coconut to perfection IDLI 875 south indian , savoury, steamed rice
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Sunday Lunch
    sunday lunch charcoal grilled chicken or beef skewers with coconut rice 10.9 fresh hand-rolled poh pia 12.9 penang lam mee 12.9 crispy chicken with hainanese rice 12.9 steamed chicken with hainanese ri ce 12.9 yong tau fu laksa malaysian coconut curry noodle soup 12.9 yee tow mai fun fish head vermicelli noodle soup 12.9 char koay teow wok-tossed rice noodle with seafood 12.9 sa hor fun rice noodles with prawns, chicken, fishcake in a creamy egg gravy 12.9 singapore fried noodles 12.9 mee goreng wok-tossed egg noodles with seafood, egg and beanshoot 12.9 yong yum beehoon wok-tossed rice vermicelli with chicken, prawns in a spicy sour paste 12.9 salted fish fried rice 12.9 homemade roti chanai with lamb or chicken curry or beef rendang 12.9 har mee prawn noodle soup 13.9 nasi lemak coconut rice with two curries, acar, ikan bilis and sambal egg 14.9 ipoh seafood combination with jasmi ne rice 15.9 singapore chilli king prawn with jasmine rice 16.9 drinks soya bean milk 3.5 4 iced lemon tea 4 grass jelly 4 grass jelly with soya bean milk 4 coconut juice 4 banquet (minimum of 2) SET A pp 35 SET B pp 40 salads thai eye fillet beef salad entrées entrées yum nua yang 14 gf grilled lemongrass prawns with a mes clun salad 17.9 tangy oyster shooter sweet potato and yam wontons duck san choi bao stir-fried duck mince on lettuce leaves vegetable spring roll rice sate ayam chicken skewer mains served with jasmine rice vegetable spring roll gang keow waan gai thai green curry chicken nuea pad pik stir-fried beef and vegetables with peppercorn 13.9 mains
    [Show full text]
  • Appetiser Platter
    APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai
    [Show full text]
  • Dish Issue 58
    ISSUE $9.90 58 FEBRUARY–MARCH 2015 PACK A PICNIC food to go NEW ZEALAND MADE simple pleasures take the bait BEEF AND ocean-fresh seafood CHORIZO BURGERS page 111 lighten up WHOLEFOOD GOODNESS 12 sizzling summer BBQ RECIPES sipping on sunshine NEW STYLE WHITES barbecues, outdoor eating, fresh & frozen fruit desserts GOOD ENOUGH TO EAT Sensing the difference We make it easy. Whether it’s in the kitchen or the NCWPFT[9JKTNRQQNCRRNKCPEGUYKNNƂVUGCONGUUN[ into your home and life. We balance the latest technology with effortless features to change the way you think about appliances. Our technological innovations sense and adapt to your needs so you can spend less time with your appliances and more time doing what you love. www.whirlpool.co.nz Auckland Showroom 106 St Georges Bay Road Parnell · Ph (09) 921 5574 Mon – Fri 9 – 5.30 · Sat 9 – 4 Sunday 10 – 4 from 1st of October 2014 [email protected] www.domo.co.nz www.dedon.de “My avocado cheesecake is the ultimate guilt-free dessert to share with friends. Avocados are packed with heart-healthy goodness and give this cheesecake a rich, creamy texture and exotic taste.” Nadia Lim, Nutritionist and Good Food Cook For this recipe and more find us on www.nzavocado.co.nz CONTENTS Issue 58, February–March 2015 Features 26 BREAKFAST AT ORPHANS KITCHEN Meet the busy bees behind the popular Ponsonby eatery 32 MODERN ASIAN A Wellington company producing fresh ready-made meals 38 A GIN RENAISSANCE Three Kiwi companies making quality gin in NZ 44 SAY KIMCHI A closer look at Korea’s favourite condiment 53 DISH
    [Show full text]