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House Specialties New to Flo’s? Try one of our house specials and see why our customers keep coming back! Honey Beef – 14 (9) A favorite of the Empress Cixi of the Qing Dynasty. Tender breaded strips of beef glazed in a sweet honey-soy sauce Tradition with a twist Chinese Ma Po Tofu – 10.5 (8) v This famous Sichuan dish is named* for Ma Po (Old Mother) Chen. Traditional seasonings of flower pepper and dried chiles give this stir-fry a spicy kick madebyflo.com Pine Nut Shrimp – 15 (9.5) In China, pine nuts symbolize* a long life. This Chef Danny creation is a longtime customer favorite. Succulent shrimp tossed with pine nuts, broccoli, onions, and diced bell peppers in a spicy sauce Kung Pao Chicken – 12 (9) We make this classic dish with* traditional aged black vinegar imported from Zhenjiang. Tossed with peanuts, green bell peppers, zucchini, and onions and spiced with Scottsdale Promenade jalapeño and Sichuan chiles. A favorite of head server 16495 N. Scottsdale Rd, Peter Ventura Scottsdale, AZ 85254 – 25 480.609.9888 Peking Duck A secret Flo’s recipe from head chef Danny Lee. Our duck is roasted in-house with a traditional oven imported from China. Served with Chinese crepes McDowell Mountain Village or Man Tou bread, fresh cucumbers, green onions, and 15027 N. Thompson Pkwy, hoisin sauce Scottsdale, AZ 85260 (Must pre-order 24 hours in advance) 480.661.8883 Vegetables spicy We use the freshest vegetables in all of our dishes — * never from a can! v vegetarian lunch ( ) Chinese Ma Po Tofu – 10.5 (8) v This famous Sichuan dish is named* for Ma Po (Old Mother) Chen. Traditional seasonings of flower pepper and dried chiles give this stir-fry a spicy kick. Vegetable Stir Fry – 10.5 (8) v Broccoli, mushrooms, carrots, cabbage, zucchini, and snap peas tossed in a wine garlic sauce Soy & Garlic Eggplant – 10.5 (8) v This Malaysian-style dish is flavored with crispy shallots, bell peppers, and onions Indian Curry Vegetables – 10.5 (8) v Long beans, broccoli, button mushrooms,* carrots, and snap peas in a Madras-style curry Crispy Tofu & Vegetables – 10.5 (8.5) v Chinese homestyle cooking! Deep-fried tofu tossed with broccoli, mushrooms, carrots, cabbage, zucchini, and snap peas in a soy-garlic sauce Flo’s food is composed of over 35 farm fresh vegetables. Vegetable substitutions and additions will be an additional $1.00 at dinner and $0.50 at lunch. Noodles & Rice We focus on quality in these staples of Asian cuisine. Vietnamese Beef Noodle Soup (Pho) – 9 A favorite of head chef Danny Lee! Rice noodles, bean sprouts, green and yellow onions, and basil in a savory broth—served with fresh lime and fresh chiles, hoisin sauce, and Sriracha Flo’s Seafood Noodle Soup – 11 This family recipe combines shrimp, scallops, Chinese BBQ pork, a medley of fresh vegetables, and hearty egg noodles Beef & Wide Noodles – 14 A nest of Chinese wide rice noodles topped with beef, broccoli, and bean sprouts in a soy-garlic sauce. Soups & Salads Hong Kong Beef Chow Fun – 13.5 (9) Wide rice noodles stir-fried with beef, bean sprouts, and onions in a mushroom-soy sauce All soups are made to order using Flo’s house-made chicken stock. Lemongrass Beef and Rice Noodles – 14 This popular Vietnamese street food is served with lettuce, fresh Sizzling Rice Soup – 7 herbs, peanuts, and sweet fish sauce This soup of shrimp, chicken, and vegetables really sings when we add crispy rice at your table Singapore BBQ Pork Noodles – 11 Chinese Hot & Sour Soup – 6 Made with our house roast pork, thin* rice noodles, bell peppers, A thick and hearty soup made* from an old village recipe and onions with a yellow curry seasoning with chicken, shrimp, tofu, mushrooms, eggs, cilantro, and green onions Dan Dan Noodles – 11 (8.5) A famous Sichuan dish of chicken* and crisp cool vegetables Won Ton Soup – 6 in a nest of flour noodles A classic Cantonese soup with pork and shrimp filled dumplings and fresh vegetables Shrimp Pad Thai – 15 (10) Egg Flower Soup (Egg Drop Soup) – 5 Classic medley of rice noodles,* bean sprouts, onions, and eggs, seasoned with basil and topped with chopped peanuts Thick and comforting, this traditional soup is made with eggs, peas, and carrots Shrimp and Egg Noodles – 15 (9.5) Spicy Thai Coconut Soup – 6 Southern Chinese dry stir-fry with fresh vegetables and basil Chicken, shrimp, and vegetables* rich with the Southeast Asian flavors of coconut, basil, and lemongrass Shrimp Pan-Fried Noodles – 15 (10) – 6 We fry Cantonese egg noodles into a golden brown cake, Thai Tom Yum Soup top with shrimp and vegetables, and drizzle with soy-garlic- Shrimp and mushrooms* with fresh lime, lemongrass, wine sauce. and basil Lo Mein Garden Green Salad – 6 v Classic Chinese flour noodles tossed with bean sprouts, green Fresh greens and carrots with your choice of Japanese onions, carrots, and cabbage and your choice of: garlic-miso vinaigrette or Chinese ginger-herb dressing Vegetables | Chicken | BBQ pork | Pork – 10 (8) Panko Chicken Salad – 9.5 Beef – 11 (8) Mixed greens tossed with tender chicken breast, walnuts, carrots, and tomatoes. Choice of Japanese garlic-miso Shrimp – 12.5 (8.5) vinaigrette or Chinese ginger-herb dressing Fried Rice Wok-fried with eggs, peas, carrots, green onions, and choice of: spicy Vegetables | Chicken | BBQ pork | Pork – 9 (7) * vegetarian v Beef – 11 (8) ( ) lunch Shrimp – 12.5 (8.5) Chicken & Poultry All entrees are made with lean chicken breast. Kung Pao Chicken – 12 (9) We make this classic dish with* traditional aged black vinegar imported from Zhenjiang. Tossed with peanuts, bell peppers, zucchini, and onions and spiced with fresh chiles and Sichuan chiles Peking Duck – 25 A secret Flo’s recipe from head chef Danny Lee. Our duck is roasted in-house with a traditional oven imported from China. Served with Chinese crepes or Man Tou bread, fresh cucumbers and green onions, and hoisin sauce (Must pre-order 24 hours in advance) Chicken Egg Foo Yong – 11.5 A Cantonese omelet with bean sprouts and green onions, served with garlic sauce on the side Beef Cashew Chicken – 12 (9) We use high-quality beef tenderloin in all our beef dishes. A medley of tender chicken, sweet cashews, bell peppers, onions, carrots, mushrooms, and zucchini Honey Beef – 14 (9) Thai Style Green Curry Chicken – 12 (9) A favorite of the Empress Cixi of the Qing Dynasty. Tender breaded Chicken and long beans with flavors of Thai* basil, lemongrass, strips of beef glazed in a sweet honey-soy sauce. shallots, garlic, fresh chiles, galangal, and cilantro Pepper Flavored Beef – 14.5 (9) Lemon Sauce Chicken – 11.5 (8.5) Tender beef stir-fried with carrots,* bell peppers, celery, and onions in a spicy Panko-breaded chicken breast glazed with a sweet-tart lemon sauce Southeast Asian red curry paste with overtones of black pepper – 12 (9) Moo Goo Gai Pan Basil & Black Bean Beef – 14.5 (9) Slices of chicken, water chestnuts, snap peas, mushrooms, Salty fermented soybeans and basil flavored beef, snap peas, onions, and Napa cabbage in a rice wine garlic sauce and bell peppers – 12 (9) Southeast Asian Peanut Chicken – 14 (9) Chicken and carrots drenched in flavor: peanuts,* spicy Thai sauce, basil, and Sichuan Orange Beef A sweet and spicy combination of breaded beef, carrots, and green onions green onions * Sichuan Orange Chicken – 11.5 (8.5) Mongolian Style Beef – 14.5 (9) Breaded chicken, carrots, and green onions* in a thick, spicy-sweet sauce A hearty dish of beef and onions inspired by traditional Mongolian style – 11.5 (8.5) Sweet & Sour Chicken Beef & Broccoli – 14.5 (9) A perennial favorite—breaded chicken, pineapple, bell peppers, and onion We toss this Chinese favorite in our savory garlic-soy sauce glazed with sweet sauce Katsu Chicken – 11.5 (8.5) Beef & Snap Peas – 14.5 (9) Japanese-style panko-breaded chicken on a bed of egg-fried rice, With yellow onions and carrots in a garlic sauce topped with teriyaki sauce Spicy Ginger & Onion Beef – 14.5 (9) Teriyaki Chicken Bowl – 11.5 (8.5) Similar to our Mongolian beef, but with* an extra zing from garlic Stir-fried in the classic Japanese sweet soy sauce with sesame seeds and fresh chiles Yellow Curry Chicken – 12 (9) Malaysian Cashew Beef – 14.5 (9) Chicken, broccoli, long beans, onions,* carrots, and basil in a A spicy dish sweetened with cashews* and coconut milk Vietnamese-style curry made with coconut milk Red Curry Chicken – 12 (9) Spicy, Thai-style curry made* with dried red chiles, galangal, and fresh red Thai chiles over chicken, bell peppers, onions, and mushrooms Indian Vindaloo Chicken – 12 (9) This famous style of curry is made* with tomatoes, yellow onions, and a spicy kick Thai Basil Chicken – 12 (9) Chicken, celery, and onions* flavored with fresh Thai basil Black Pepper Chicken – 12 (9) Chicken and vegetables seasoned* with fresh ground black pepper and Cantonese sha cha sauce, made with dried shrimp and spices Lemon Pepper Chicken – 12 (9) Another Chef Danny creation, this dish features chicken and diced vegetables flash-seared with a mixture of lemon pepper and lemon peel for intense flavor spicy Crispy & Spicy Chicken – 11.5 (8.5) * Breaded, butterflied chicken breasts* golden-fried and smothered in a v vegetarian Sichuan red chile garlic sauce ( ) lunch Garlic Chicken Stir Fry – 12 (9) Garlic lovers will adore this simple dish tossed with zucchini, mushrooms, and onions Seafood Treat yourself to good health! Seafood is rich in vitamins, minerals, and heart-healthy oils.
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  • EL4252 Honours Year

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    page 12 EL4252 Honours Year Session 3, Activity 2 TASK Examine these (mainly satay) recipes below, and try to establish the recipe genre. Characterise each in terms of its schematic structure and realisational patterns. For starters (pun intended!), here is Eggins’s (2004: 68) schematic structure for recipes: Title^Enticement^Ingredients^Method^Serving Quantity Does it describe these recipes well? Have you got a better schematic structure or GSP? How do you account for variation in the recipe styles. Are there variations in each? Why? Recipe A Pork Satay Source: Far East Café Makes 18 satay skewers; serves 6 Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every South-east Asian cuisine and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe. Other necessary recipes: Red Curry Paste Helpful Hints: Herbs, Chopping 2 tablespoons brown sugar 1 ½ teaspoons ground coriander 1 teaspoon ground cumin ½ teaspoon ground turmeric 1 tablespoon fresh lime juice 1 ½ teaspoons Thai fish sauce 2 tablespoons coconut cream 1 ½ lb pork butt or tenderloin, cut into ¾-inch cubes For Sauce: 1 oz tamarind pulp, coarsely chopped ½ cup boiling water 1 tablespoon peanut or corn oil 2 tablespoons red curry paste 1 tablespoon sweet paprika 1 cup coconut milk 1/3 cup ground dry-roasted peanuts or 6 tablespoons chunky peanut butter 2 tablespoons palm sugar or brown sugar 1 tablespoon fish sauce ½ teaspoon salt In a bowl, stir together the brown sugar, coriander, cumin, turmeric, lime juice, fish sauce and coconut cream to form a marinade.
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  • 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.
  • Wok Wok Main Menu

    Wok Wok Main Menu

    SMALL PLATES SAMBAL UDANG Stir fried chili prawn, sambal sauce, crispy bitter bean TAHU GORENG 170 Crispy tofu, ginger, garlic, chili, green onion 55 KEPITING SOKA SAMBAL MATAH Soft shell crab, lemongrass, shallot and kaffir lime sambal LAWAR AYAM 170 Ground spiced chicken salad, coconut, shallot, chili 55 DENDENG BALADO Beef jerky, chili, coriander, garlic, palm sugar, LUMPIA candle nut Bamboo shoot, cabbage, bean sprout, carrot, garlic tauco 170 55 SERVED WITH STEAMED RED OR WHITE RICE GRILLED SATE MIE GORENG CAKALANG 6pcs, comes with rice cake Fried egg noodle, smoked cakalang fish, sambal rica rica, egg, vegetable 95 95 AYAM NASI GORENG BEBEK Chicken, peanut sauce, vegetable pickles Fried rice, Balinese spiced duck, cabbage, egg, crispy shallot LILIT 130 Seafood, lemongrass, sambal matah NASI CAMPUR BALI MARANGGI Lawar kacang, telor pindang, sate lilit, ayam sisit, sambal embe, Beef tenderloin, tamarind, palm sugar, sweet soy sauce bebek betutu CAMPUR 130 2 each of the above TEMPE Soy bean cake, sweet and spicy sauce, crispy shallot SIDE KICKS 60 TUMIS KANGKUNG HOT DISHES Water spinach, soy, garlic, ginger 45 AYAM GORENG OSENG JANTUNG PISANG Spiced fried chicken, curry leaf, sambal Wok braised banana blossom 105 45 SOP BUNTUT KACANG PANJANG MEKALAS Braised AUS oxtail and vegetable soup, sambal, emping cracker Long bean, Balinese bumbu, tempe, green onion 150 45 Prices are in thousand Rupiah and are subject to 10% service charge and 11% government tax. Please inform our hosts of any food allergies. “When it comes to our food, near is really dear. We commit to source locally as much as we can, including our seafood which come from the neighboring fishermen to ensure freshness and support the community.” Half portion / half price Vegetarian Vegan Gluten Free Pork Spicy for our Little Villagers .
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    ASIATIC-Menu-Nov6-2017-Nocrops

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  • Download Marbach Menu

    Download Marbach Menu

    (All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce.