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Zion Road Food Centre Name: 628 Ang Mo Kio Hawker Centre Name: Maxwell Hawker Centre Address: 70 Zion Road Address: 628 Ang Mo Kio Ave. 4 Address: 1 Kadayanallur Street QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name C.T Hainan Chicken Rice Swee Huat Hoe Ping Cooked Food Cheo Beck Maxwell Mei Shi K3 Cafe Teck Bee Ang Mo Kio Cold Hot 118119 Ah Tan Wings Lao Ban Maxwell Fresh Taste Li Xiang Fish Soup Dian Xian Mian Traditional Coffee Maxwell Chicken Rice Xin Fei Fei Wanton Mee Wah Kee Prawn Noodles Tanglin Hainan Curry Rice The Green Leaf Dubai Shawarma Shuang Yu Mixed Veg Rice Qiong Mei Yuan Qing Ping SMH Hot And Cold Drinks 69 Coffee Stall House Of Soya Beans Curry Mixed Veg Rice Green Supermart Tong Fong Fa Yi Jia Teochew Porridge Soon Lee Pig Organs Soup Konomi Zen DXM Eng Hiang Beverages Teochew Porridge Xiao Long Ban Mian Fish Jin Mao Hainanese DXM Ho Peng Coffee Stall Hajmeer Kwaja Muslim Food Chong Pang Huat Ri Xin Leng Ri Yin Pin DXM Hum Jin Pang Wonderful Hainanese Chicken Rice Black White Carrot Cake Susan Fashion Xing Xing Tapioca Kueh He Ji Wu Xiang Riverside Good Food Heng Huat Soup House Lai Heng Cooked Food Beng Seng Double Happy Bak Kut Teh Zenjie Traditional Khan Meat Supplier Korean Cuisine Quan Yuan 28 Zhu Chao Nasi Lemak 67 Beauty Taylor Hong Xiang Hainanese Teo Chew Fishball Noodle Xing Feng Hot & Cold Delisnacks Hiap Seng Lee Rojak Popiah & Cockle Fresh Fruit Juice Chong Pang Village Foy Yin Vegetarian Food Tiang Huat Peanut Soup Soon -
INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt -
Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND
Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND FOOD INNOVATION ASIA CONFERENCE 2010 “INDIGENOUS FOOD RESEARCH AND DEVELOPMENT TO GLOBAL MARKET” KEYNOTE SPEAKERS 1 Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND In Developing Indigenous Anti-aging Formulae in Taiwan James Swi-Bea Wu National Pingtung University, Taiwan ABSTACT The development of anti-aging formulae is an important task for health food industry. Certified anti-dementia or skin-care products are scarce on the market. There is tremendous demand from the consumer for these products once they are successfully developed. A projected entitled “Developing anti-aging formulae from therapeutical materials and food processing products” is therefore being carried out. The raw materials used in the experiments are those domestic food materials from plant origins, by-products in food processing and the officially approved therapeutic food materials which are supported by literatures or pre-tests to have the possibility being functional. The purpose of the project is to develop functional formulae for the counteraction against vascular dementia, Alzheimer’s disease or skin-aging. The product will preferably be in the similar configuration as a common food. However, products in capsules or tablets are also acceptable if necessary. The first phase is “Screening for Anti-aging Materials and their Components in Cell Models.” It is primarily the extraction, refining, and purification for the functional components, followed by cell study. The second phase is “Reconfirmation of the Anti-aging Components in Animal Models or 3D Human Skin Model.” It is to reconfirm the function of those active components picked up in the first phase using animal models or an equivalent. -
Authentic Thai-Isan Cuisine
cover_hires.pdf 1 16/6/2564 15:49:37 C Authentic Thai-Isan Cuisine M Y CM MY CY An authentic, rounded Isan meal is equipped with various options CMY —not one single dish— K to be enjoyed with friends and families “ at any moment of the day. ” Isan kitchen brings forth traditions, cultural heritage and good health as well as never neglects majestic spices, admired simplicity and fresh products. 18% of gratuity will be added to a party of 6 or more menu01-02_hires.pdf 1 16/6/2564 13:17:16 SOMTUM C M Y ตำไทย + ไขเค็ม 13.- CM Tum Thai Kai Kem MY Peanuts, Long bean, Cherry Tomato, Lime, CY Dried Shrimp, Salted Duck Egg CMY K This menu contains hard-shell crabs ตำไทย 12.- ตำซั่วเดอ 13.- ตำปู - ปลารา 13.- Tum Thai Tum Suo Der Tum Poo - Plara Peanuts, Long Bean, Cherry Tomato, Dried Pork Skin, Rice Vermicelli, Spicy Papaya Salad with Field Crabs, Lime, Dried Shrimp Bean Sprouts, Cherry Tomato, Lime, Long Bean, Cherry Tomato, Lime, Long Bean, Dried Chili, Fermented Thai Eggplants, Fermented Fish Fish (Pla-Ra) Dressing (Pla-Ra) Dressing Spicy Recommended Dish Fermented fish or Plaara (Isan Style) Vegetarian Request menu01-02_hires.pdf 2 16/6/2564 13:17:19 CHINA VIETNAM MYANMAR LAOS ISAN Derived from a Sanskrit word, “Ishan” (north east direction), Isan is a THAILAND commonly used word to describe the beautiful northeastern plateau of Thailand. Bordered by the famous Mekong River, Isan is situat- ed next to Lao People's Democratic Republic and Kingdom of CAMBODIA Cambodia. The region is known and loved for its strong family ties and lively cultures seen in upbeat music, memorable festivals and simple traditional clothing. -
Opisthorchis Viverrini and Clonorchis Sinensis
BIOLOGICAL AGENTS volume 100 B A review of humAn cArcinogens This publication represents the views and expert opinions of an IARC Working Group on the Evaluation of Carcinogenic Risks to Humans, which met in Lyon, 24 February-3 March 2009 LYON, FRANCE - 2012 iArc monogrAphs on the evAluAtion of cArcinogenic risks to humAns OPISTHORCHIS VIVERRINI AND CLONORCHIS SINENSIS Opisthorchis viverrini and Clonorchis sinensis were considered by a previous IARC Working Group in 1994 (IARC, 1994). Since that time, new data have become available, these have been incorporated in the Monograph, and taken into consideration in the present evaluation. 1. Exposure Data O. viverrini (Sadun, 1955), and are difficult to differentiate between these two species Kaewkes( 1.1 Taxonomy, structure and biology et al., 1991). 1.1.1 Taxonomy 1.1.3 Structure of the genome Opisthorchis viverrini (O. viverrini) and The genomic structures of O. viverrini and C. Clonorchis sinensis (C. sinensis) are patho- sinensis have not been reported. logically important foodborne members of the O. viverrini is reported to have six pairs of genus Opisthorchis; family, Opisthorchiidae; chromosomes, i.e. 2n = 12 (Rim, 2005), to have order, Digenea; class, Trematoda; phylum, neither CpG nor A methylations, but to contain a Platyhelminths; and kingdom, Animalia. They highly repeated DNA element that is very specific belong to the same genus (Opisthorchis) but to to the organism (Wongratanacheewin et al., different species based on morphology; nonethe- 2003). Intra- and inter-specific variations in the less, the genus Clonorchis is so well established gene sequences of 18S, the second internally tran- in the medical literature that the term is retained scribed spacer region ITS2, 28S nuclear rDNA, here. -
Small Bites Starters Small Bowls
small bites Starters to bring Bangkok’s bustling vibrant street food scene to life, we’ve compiled a menu of the city’s best loved fried and char-grilled small bites. our grilled bites are oered per piece or 201 SUDA’s platter N £8.95 202 SUDA’s mixed grill N £12.80 per person per skewer while our deep-fried favourites come in portion of two pieces. A selection of our signature starters : For a minimum of two Our char-grilled favourites: chicken satay, kanom jeeb, duck roll, lamb chop, king prawn, pork skewer, sh cake, prawn cake & chicken on toast. mushroom, vegetable satay & mixed salad. 103 106 105 121 127 125 101 102 104 109 123 122 124 126 107 108 201 202 203 Mixed satay สะเต๊ะรวม N £7.50 grilled fried Three kinds of SUDA’s favourite satay: chicken, prawn & tofu-mushroom . Served with sweet & tangy peanut sauce. satay สะเต๊ะ N 121 SUDA firecrackers (2 pcs.) ประทัดปู £3.95 coconut milk curry marinated skewer, with our SUDA’s signature crab & chicken recrackers. 204 Chilli calamari หมึกทอดพริกเกลือ £7.50 sweet & tangy peanut sauce. A Thai twist on the calamari fritter. 122 filo prawn (2 pcs.) กุ้งห่มผ้า £3.95 Tossed with sea salt, chilli & fried garlic. crispy sweet basil marinated king prawns. 101 chicken £1.90 104 tofu V £1.75 205 123 ทอดมันปลา N £2.20 Herbed chicken wings ปีกไก่ทอด £6.85 102 prawn £1.90 105 mushroom V £1.75 fish cakes red curry & kar spiced sh cakes. Crispy fried lemongrass & kar lime 204 206 chicken wings. -
Retailer Address1 Retailer Address2 Retailer Postal Code Trading Name 1 Ang Mo Kio Electronics #01-10 Stall 5 St Enginee 567710
RETAILER_ADDRESS1 RETAILER_ADDRESS2 RETAILER_POSTAL_CODE TRADING NAME 1 ANG MO KIO ELECTRONICS #01-10 STALL 5 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 2 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 6 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 1 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 3 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 4 ST ENGINEE 567710 WBC FISHBALL 1 ANG MO KIO INDUSTRIAL P ST12 AMK TECH I 568049 FROSTY BITEZ 1 ANG MO KIO INDUSTRIAL P ST11 AMK TECH I 568049 JWZ MUSLIM FOOD 1 AYER CHAWAN PLACE 627871 COMPASS GROUP 1 AYER CHAWAN PLACE ST4 627871 TCEPL-PAC 1 AYER CHAWAN PLACE ST1 627871 TCEPL-PACC 1 AYER CHAWAN PLACE ST2 627871 TCEPL-PACM 1 AYER CHAWAN PLACE ST3 627871 TCEPL-PALB 1 BEACH ROAD #01-4757 BEACH ROAD GARDE 190001 MAKAN MATTERS 1 BEACH ROAD ST01 BEACH ROAD GARDENS 190001 ZF 1 BEVERAGES 1 BEDOK ROAD #01-08 469572 ABU MUBARAK MANDI 1 BEDOK ROAD #01-20 469572 ADAM'S INDIAN ROJAK 1 BEDOK ROAD #01-24 469572 AUNTY JENNY SEAFOOD 1 BEDOK ROAD #01-08 469572 AYAM PENYET NO 1 1 BEDOK ROAD #01-13 469572 FRUITZ DESSERT 1 BEDOK ROAD #01-12 469572 GORENG PISANG KING 1 BEDOK ROAD #01-14 469572 GREEN SKY FRIED KWAY 1 BEDOK ROAD #01-28 469572 MALA WOK 1 BEDOK ROAD #01-15 469572 MALEK SATAY 1 BEDOK ROAD #01-27 469572 NOI KASSIM BBQ 1 BEDOK ROAD #01-07 469572 NUR INDAH KITCHEN 1 BEDOK ROAD #01-18 469572 PERSIAN TANDOOR 1 BEDOK ROAD #01-17 469572 PUTERI NASI PADANG 1 BEDOK ROAD #01-02 469572 SOON LEE FRIED 1 BEDOK ROAD #01-26 469572 SUKA RAMAI MAMA 1 -
25 Vietnamese Foods
Table of Contents Introduction ������������������������������������������������������������������������� 4 Where to stay in Saigon? ��������������������������������������������������� 5 How You Can Help ������������������������������������������������������������� 6 1� Bánh mì �������������������������������������������������������������������������� 7 2. Ốp la ����������������������������������������������������������������������������� 10 3. Phở ������������������������������������������������������������������������������� 12 4� Bún riêu ������������������������������������������������������������������������ 15 5. Bún mắm ���������������������������������������������������������������������� 17 6. Bún bò Huế������������������������������������������������������������������� 19 7. Bún mọc ����������������������������������������������������������������������� 21 8. Hủ tiếu Nam Vang �������������������������������������������������������� 23 9. Bún chả ������������������������������������������������������������������������ 26 10� Bánh canh cua������������������������������������������������������������ 28 11. Bún thịt nướng ������������������������������������������������������������ 30 12. Bánh tằm bì ���������������������������������������������������������������� 32 13. Bánh cuốn ������������������������������������������������������������������ 34 14� Bánh xèo �������������������������������������������������������������������� 36 15. Bánh khọt ������������������������������������������������������������������� 38 16. Bột chiên��������������������������������������������������������������������� -
Taste Active Components in Thai Foods
ition & F tr oo u d N f S o c l i e a n n c Chotechuang, J Nutr Food Sci 2012, S10 r e u s o J Journal of Nutrition & Food Sciences DOI: 10.4172/2155-9600.S10-004 ISSN: 2155-9600 Review Article Open Access Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings Nattida Chotechuang* Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai road, Pathumwan Bangkok, Thailand Abstract The cooking culture around the world is diverse depending parts of the world. Each region has used own traditional seasonings to add rich tastes and flavors for dishes. The fermented soy beans and fish sauce, garum, were used since 200 BC in China and ancient Rome, respectively, to impart the umami taste. In early 1900s, the umami taste, a pleasant savory taste imparted by substances such as glutamate, inosinate and guanylate, was recognized globally as the fifth basic taste which is independent and different from the other basic tastes. Past several years, besides the taste, glutamate-rich ingredients have also an ability to enhance sensory properties. Fermented products from fish, shellfish and soybean are rich in umami taste substances and have a long history, continuing today, in Southeast Asian countries including Thailand. Wide use of umami in daily dishes in every region of Thailand including north, northeast, central and south, by adding these fermented products as indispensable seasonings is common, despite of different methods. These suggest that umami taste compounds have generally presented in Thai foods and are important key taste active compounds for universal deliciousness. -
Traditionally Preserved Fish Products Are Largely Confined to East And
Traditionally preserved fish products are largely confined to east and south-east Asia which are still produced principally on a cottage i,ndustry or domestic scale (Adams, 1998). As commonly applied, the term 'fermented fish' covers two categories of product (Adams et a/., 1985): (i) fish-salt formulations, e.g. fish sauce products such as the fish ' . pastes and sauces tend to contain relatively high levels of salt, typically in the range 15-25% and are used mainly as a condiment; and (ii) fish salt-carbohydrate mixtures, e.g. pla-ra in Thailand and burong-isda in the Philippines. In hot countries, particulady in rural areas, fermented fish products continue to play a vital role in adding protein, flavour and varietY to rice-based diets (Campbell-Platt, 1987). Table (A) summarises some of the corrimon traditionally processed fish ,~Jroducts of Asia. Among the fermented fish products, the more widely used are fish sauces and pastes (van Veen, 1965; Orejana, 1983). In the fish-salt carbohydrate product, lactic fermentation occurs and contributes to the ex.tended shelf life (Adams et a/., 1985; Owens and Mendoza, 1985). Lactic acid fermented products can be prepared in a shorter time than the fish-salt products, which depend primarily on autolytic processes I , and offer greater scope for low-cost fish preservation in South East Asia than the simply, low water activity products (Adams et a/., 1985). The pri~cipal carbohydrate source used in these traditional lactic fermented products is cooked rice, although in some products partially s~ccharified rice (mouldy rice: ang-kak, or pre-fermented rice) is used or, on occasion, sniall amounts of cassava flour, or cooked millet, e.g; sikhae in Korea (Lee, 1984). -
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. -
DELI NOORD Vegetarisch € 8,40 Dranken Frisdrank Petfles 0,5 Ltr
19 Kuay Tiew € 5,80 32 Kaeng Pa € 12,85 Kruidige noedelsoep, naar keuze met Pittige rode, heldere curry met groenten Voorgerechten Kai (kip), Neua (rund) of Moo (varken) naar keuze met Kai (kip) of Neua (rund) 01 Poh Piah Kai € 5,50 Tahoe (vegetarisch) € 11,35 Kip loempia’s met chilisaus (4 stuks) 33 Choo Chi Pla € 14,25 02 Poh Piah Jee € 5,30 Salades Vis in rode kokoscurry met citroenblad Vegetarische loempia’s met chilisaus (4 stuks) 20 Yam € 9,30 34 Panaeng € 12,50 03 Koong Hom Pa € 5,30 Pittige groentesalade met pinda, Rode kokoscurry met citroenblad Gemarineerde garnalen in loempiablad (4 stuks) naar keuze met Kai (kip) of Neua (rund) naar keuze met Kai (kip) of Neua (rund) of Moo (varken) Koong (garnalen) + € 1,00 Koong (garnalen) + € 1,00 04 Thung Thong € 5,30 Thalé (zeevruchten) + € 1,50 Gefrituurd hapje met kippengehakt en crabstick (4 stuks) Pla Muek (inktvis) + € 1,00 35 Kaeng Som € 11,85 Pittige zuurziltige heldere curry met groenten (vegetarisch) 05 Kai Ho Baitoey € 5,50 21 Yam Kai Yaang € 9,75 Pla (vis) + € 2,00 Gemarineerde kipstukjes in pandanblad (4 stuks) Kipsalade met groenten en geroosterde kokos Koong (garnalen) + € 1,00 06 Thod Man Pla € 5,50 22 Yam Khai Dao € 8,50 36 Massaman € 11,85 Viskoekjes met chilisaus (4 stuks) Salade met groenten en gebakken eieren (vegetarisch) Zoetzure kokoscurry met aardappel, uitjes en pinda’s 07 Thod Man Khao Pod € 4,80 23 Som Tam € 8,80 naar keuze met Kai (kip) of Neua (rund) Vegetarische maiskoekjes met chilisaus (4 stuks) Pittige groene papayasalade (vegetarisch) Tahoe (vegetarisch)