The NTU HEY! AR App Was Student Contributors, HEY! Has HEY! Has Won 26 Awards from Launched in 2019, It Trended No
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth. -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Mark Wiens - Eater at Migrationology.Com and Author of Travel & Food Guides 1 Table of Contents
Mark Wiens - Eater at Migrationology.com and author of Travel & Food Guides 1 Table of Contents Why did I write this? ...............3 27. Tandoori Chicken. 32 28. Arroz Con Cabrito. 33 About Mark ..............................4 29. Bai Sach Chrouk. 34 41 Irresistible Meals ...............6 30. Laphet Thohk . 35 1. Nasi Lemak . 6 31. Hawaiian Food. 36 2. Darjeeling Food. 7 32. Bun Cha . 37 3. Guilin Noodles . 8 33. Jaffna Food. 38 4. Hawawshy. 9 34. Khao Kluk Kapi. 39 5. Pad Kra Pao. 10 35. Nasi Campur. 40 6. Dal Bhat . 11 36. Pol Sambol. 41 7. Mexican Food. 12 37. North Indian Curry . 42 8. Shuizhuyu. 13 38. Kimchi Jjigae. 43 9. Sushi & Sashimi. 14 39. Chole Bhature. 44 10. Fried Quail & Jungle Curry 15 40. Isan Food. 45 11. Curry Laksa . 16 41. Southern Thai Food. 46 12. Meat Mountain . 17 7 Eating Tips ...........................47 13. Myanmar Barbecue. 18 14. Beach Seafood. 19 Frequent Questions ..............51 15. Egg Hoppers. 20 Thank you! .............................54 16. Dim Sum. 21 17. Korean Barbecue . 22 Premium Food Guides ..........55 18. Biryani . 23 19. Banana Leaf. 24 20. Kenyan Meal. 25 21. Laos Sandwich. 26 22. Zanzibar Mix. 27 23. Chicken Noodles . 28 24. Nyama Choma. 29 25. Mahaberawi. 30 26. Ikan Bakar . 31 Mark Wiens - Eater at Migrationology.com and author of Travel & Food Guides 2 Why did I write this guide? Thank you very much for downloading a copy of this complimentary Migrationology food guide! “Those who are one regarding food are at one in life.” - Malawian Proverb Food not only tastes amazing and is necessary to sustain life, but it’s an integral component of every culture throughout the world. -
PRESERVING FOOD on the TRAIL What Did the Corps of Discovery Do with Its Leftovers?
Lewis in Georgia Company Records Patrick Gass Ludwig and Lewis The Official Publication of the Lewis and Clark Trail Heritage Foundation, Inc. August 2001 Volume 27, No. 3 PRESERVING FOOD ON THE TRAIL What did the Corps of Discovery do with its leftovers? THE SALT MAKERS, BY JOHN CLYMER Boiling seawater for salt on the shores of the Pacific, winter 1806. PLUS: JEFFERSON’S WEST, KAREEM HONORS YORK, AND MORE Contents Letters: Chinook Point; John Ordway; iron boat 2 From the Directors: A special thanks to all 4 Bicentennial Report: Ambrose pledges $1 million 5 Preserving Food on the L&C Expedition 6 What the Corps of Discovery did with its leftovers By Leandra Holland Getting Out the Word 12 Preserving food, p. 6 Patrick Gass’s role in publicizing the expedtion’s return By James J. Holmberg Company Books 18 What they tell us about the Corps of Discovery By Bob Moore Lewis’s Georgia Boyhood 25 His brief but formative sojourn in the Deep South By James P. Hendrix, Jr. Trail Notes: Minimizing impact on Lemhi Pass 29 Reviews: Ronda on Jefferson; the Trail by kayak and mule 30 Jefferson, p. 30 L&C Roundup: Kareem honors York; Chapter News 33 From the Library: New librarian sought 34 Soundings 36 A Lewis & Clark Symphony? By Skip Jackson On the cover We chose The Salt Makers, John Clymer’s dramatic painting of Lewis and Clark’s men making salt under the curious gaze of Pacific Coast Indians, to illustrate Leandra Holland’s story on food preservation (pages 6-11). -
THAIPHOON BISTRO Magnificent Thai Cuisine
THAIPHOON BISTRO Magnificent Thai Cuisine We do not use MSG SPECIAL LUNCH MENU (available Monday – Friday from 11:00 am - 2:30 pm.) CHOICE OF: SHRIMP $12.95 | CHICKEN $10.95 | FLANK STEAK $12.95 | TOFU/VEGGIES $10.95 All Lunch Items Are Served With Salad (Ginger Dressing) And Jasmine Rice NOODLE DISHES Pad Thai - Traditional stir fried rice noodle dish with egg, bean sprout garnished with fresh ground peanuts & lime. Thaiphoon Pad Thai – Crystal bean thread noodle with peanut, egg and bean sprout garnished with fresh ground peanuts & lime. Pad See Ew - Flat rice noodle stir fried with mixed veggies & eggs in black bean sauce. Pad Khi Mao (Drunken Noodle) - Flat rice noodle stir fried with vegetables, basil in chili & garlic sauce. Chicken Noodle Soup - Chicken with rice noodles in clear broth Curry Noodle Soup - Egg noodles in yellow curry Beef Noodle Soup - Beef, rice noodles in beef broth Shrimp Noodle Soup - Shrimp, rice noodles in clear broth Grilled Beef Noodle - Grilled Flank steak with angel hair noodle Lo Mein Noodle - Sautéed lo mein noodles, eggs, and bean sprout with your choice of meat THAI FAMOUS STIR-FRY Pad Kra Prow (Thai Basil Sauce) - Sautéed with green beans, basil in chili & garlic sauce. Pra Ram - Steamed mixed vegetables and topped with peanut sauce Pad Ma Mung - Sautéed with cashew nut, pineapple & mixed vegetables in roasted chili. Pad Ma Keur - Sautéed eggplants and basil in ginger sauce. Pad Broccoli - Sautéed broccoli in brown sauce. Pad Sweet & Sour - Sautéed with pineapple and mixed vegetables in sweet &sour sauce Pad Pak (Vegetarian Delight) - Sautéed mixed vegetables in ginger & garlic sauce. -
August 2003, Vol. 29 No. 3
Contents Letters: Lewis’s air gun and Shannon; Eagle Feather; Nez Perces 2 From the Directors: Thanks to all for a great year 6 From the Bicentennial Council: Beauty, values, legacy 8 Lewis and Clark and the Louisiana Purchase 11 It wasn’t the expedition’s purpose, but exploring the new U.S. territory further validated the Corps of Discovery’s mission By Bard Tennant Journey’s End for the Iron Boat 14 Evidence suggests it ended up as scrap metal in North Dakota By H. Carl Camp Louisiana Purchase, p. 11 Empty Kettles in the Bitterroots 18 The captain’s assumptions about Rocky Mountain geography and the availability of game proved a recipe for near starvation By Leandra Holland Portable Soup: Ration of Last Resort 24 “Veal glue” helped stave off disaster in the Bitterroots By Kenneth C. Walcheck Mathew Carey: First Chronicler of Lewis and Clark 28 He reported on the expedition as history in the making By Doug Erickson, Jeremy Skinner, and Paul Merchant Reviews 36 Moulton’s one-volume abridgment; Saindon’s three-volume Jefferson and Lewis, p. 19 anthology; another look at Tailor Made, Trail Worn Soundings 41 Clark’s signature found on book that may have gone on expedition By John W. Jengo L&C Roundup 43 New librarian; L&C trains; David Lavender From the Library 48 New developments in the library and archives On the cover Lewis and Clark in the Bitterroots, John F. Clymer’s oft-reproduced painting, aptly illustrates the rigors of the explorers’ passage across some of the most forbidding terrain in the continental United States. -
Cultural Quiz
Cultural Quiz 1. Which of the following refers not only to a dish 8. Which of the following is considered a "a true but also to the pot in which it’s cooked? British national dish"? a. Poutine (Canada) a. Chicken tikka masala b. Smorgasbord (Sweden) b. Chicken parmigiana c. Tagine (northwest Africa) c. Peking Duck d. Goulash (Hungary) d. Souvlaki 2. What item is on the table at every Ethiopian 9. In Myanmar, a stew called ________ is a meal? common breakfast item. a. Curried chickpeas a. Mohinga b. Steamed rice b. Suan la tang c. Pickled carrots c. Tom kha gai d. Injera bread d. Dashi 3. The world’s most expensive spice is native to 10. Which of the following is a dish that you can Southwest Asia. What is it? find almost everywhere in Brazil? a. Cardamom a. Feijoada b. Saffron b. Salteñas c. Vanilla c. Fasolada d. Star anise d. Chicken tagine 4. Durian, a spiky fruit grown in Indonesia and 11. According to legend, the Margherita pizza was Malaysia, is best known for what? invented in which Italian city? a. Its sweet milk a. Margarita b. Its terrible smell b. Naples c. Its edible husk c. Rome d. All of the above d. Pisa 5. The world’s largest fish market is in what capital 12. Tarte tatin, a classic French dessert, is typically city? made with what fruit? a. Tokyo, Japan a. Cherries b. Canberra, Australia b. Pears c. Mexico City, Mexico c. Apples d. Beijing, China d. Plums 6. What is traditionally served alongside haggis, 13. -
Table of Contents
Table of contents Kamphaeng Phet ...................................................................................................................... 1 About this guide ....................................................................................................................... 5 Map of Kamphaeng Phet ......................................................................................................... 6 Accommodation ........................................................................................................................ 7 Accommodation: Kamphaeng Phet ................................................................................. 7 Three J Guesthouse ........................................................................................................ 7 Navarat Heritage Hotel .................................................................................................. 9 Scenic Riverside Resort ................................................................................................ 10 Eat and meet ........................................................................................................................... 12 Sights and activities .............................................................................................................. 16 Two days in Kamphaeng Phet ...................................................................................... 16 Kamphaeng Phet Historical Park: Central zone ............................................................ 18 Kamphaeng Phet -
Owens Illinois Cook Book-1871.Pdf
LIBRARY OF THE UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN 641 o 5 Ow2m I.H.S. If* ADVERTISEMENT. The undersigned having examined the manuscript copy of Mrs. " T. J. V. OWEN'S ILLINOIS COOK BOOK," heartily recommend it to the patronage of all housekeepers. The original and selected receipts are the choicest we have ever seen, and the materials called for are within the reach of all, and can be had, as a general thing, in any of our western towns. The greatest objection to the cook books now published is that the receipts call for material rarely to be obtained outside of the larger cities. Mrs. B. S. EDWARDS, 'Springfield, Illinois. " JACOB BUNN, " " CHARLES RYAN, " " J.- C. ROBINSON, " " VIRGIL HICKOX, " N. M. BROADWELL, " " " JOHN S. BRADFORD, " " " J. A. McCLERNAND, " " " WM. A. TURNEY, " W. F. KlMBER, " " " " J. A. CHESNUT, " " CHAS. D. HODGES, Carrollton, " Dr. WHITE, Bloomington, " ALEX. MOREAN, Brooklyn, New York. Miss CARRIE HURST, Jacksonville, Illinois. Mrs. P. B. PRICE, " " JACK WRIGHT, Petersburg, orders addressed to Mrs. T. J. V. OWEN, Springfield, Illinois, will receive prompt attention. PRICE, $2if$per copy. MRS. OWEN'S ILLINOIS COOK BOOK, BY MRS. T. J. V. OWEN, A PRACTICAL HOUSEWIFE. "Whatever is worth doing is worth doing well." SPRINGFIELD, ILL.: JOHN H. JOHNSON, PRINTER 1871 PREFACE. " IN coming before the public with the ILLINOIS COOK BOOK" I do so because years ago I felt the necessity of a book of this kind; one that would be a guide to young housekeepers, as well as a great con- venience to older ones. There are a great many receipts published from time to time, that in all proba- bility are very good; but we are often loth to try any- thing entirely new, through fear, not only of the disappointment, if it should not prove good, but the waste of material, which by a careful housekeeper should be a first consideration. -
Small Plates Salads Dinner Menu Som Tam Soups & Curries Noodle
Small Plates Salads Toss from the Wok FULLY WWW.MISSPINGS.COM.AU 1. THAI FISHCAKES (4PCS) 7.9 30. Waterfall BEEF SAlAd 15.9 LICENCED 85. CHIllI Basil CHICKEn 16.9 95. SwEET & Sour 22/28 泰式魚餅 泰式牛肉沙拉 辣椒蓬蒿雞 甜酸鱼/炸鸡 ทอดมันปลา(4ชิ้น) นุำาตกเนื้อ กะเพราไก่ ผัดเปรี้ยวหวาน Crispy basil and sweet chilli sauce Grilled marinated beef, soft herbs, toasted rice, Chilli, garlic, holy basil with chicken mince Tomatoes, pineapples, seasonal greens with your chillies, tomatoes, onions and cucumbers choice of crispy chicken or crispy snapper slice. BYO @MISSPINGS 2. CHICKEn Satay (4PCS) 9.9 (WINE ONLY) 86. Cashew & CHIlI JAm 16.9/ 雞肉沙爹 31. CrISPy ToFu 16.9 18.9 96. CrISPy ToFu & CHIllI JAm 16.9 ไก่สะเต๊ะ(4ชิ้น) With peanut sauce and pineapple puree 炸豆腐沙拉 腰果&辣椒果醬 脆皮豆腐紅辣椒醬 เตุาหุูทอดกรอบ ผัดนุำาพริกเผา เตุาหุูกรอบผัดนุำาพริกเผา Beansprouts,cucumber and carrot slaw, fluffy egg, Roasted cashews, seasonal vegetables with choice Fried tofu, seasonal vegetables in a mild red chilli Miss Ping’s Specialty GF Gluten Free VG Vegan Option Available 3. GrIllEd CArAmElISE PorK 9.9 peanut sauce of chicken or pork belly paste and aromatic herbs SKEwErS (3 PCS) (mP) 烤焦糖豬肉串 16.9/ GF 16.9 หมูย่าง (3ชิ้น) 32. lArB GAI GF 15.9 87. PAd PEd 97. THAI CrISPy CrAB omElETTE Dinner Menu 18.9 Served with sticky rice, nam jim jaew 泰式辣鸡沙拉 泰國酥脆螃蟹煎蛋捲 ลาบไก่ 炒红咖喱鸭/鸡肉片 ไข่เจียวปู Chicken mince, roasted rice, toasted chilli, shallots ผัดขี้เมาเป็ด Coriander and sriracha 4. CrISPy CHIllI CAlAmArI 12.9 and herbs Red curry paste, green peppercorn, basil, lime leaves, seasonal vegetables with chicken or 脆皮辣椒槍烏賊 Som Tam Soups & Curries Noodle Soup ปลาหมึกกรอบผัดพริก roasted duck 98. -
2707-Chat-Thai-Westfield-(City)-Sydney
lunch at chat thai westfield We at Chat Thai hold ourselves up as the benchmark of everyday Thai Cuisine. Our inspiration originates from the streets and markets of Thailand, cooking with quality ingredients predominantly sourced locally. Chat Thai was established in 1989, since then we have consistently maintained our aim of bringing honest and authentic Thai fare to discerning diners. Our menu is versatile and evolving, embracing regional and rural cuisines. Our long-standing tradition is very simple; we cook food that we ourselves crave. Served in an environment that is pleasurable and welcoming. We are family owned and operated, so please join our table and feast! 1. mhu bhing 4. fresh spring rolls : อาหารเรียกน starters 1. mhu bhing :: หมูปิ้ง (each) $2.50 grilled pork skewers 2. gai satay :: ไก่สะเต๊ะ (each) $2.50 chicken satay skewers **includes peanuts** 3. ลูกชิ้นปิ้ง (each) $2.50 ำ า ้ louk chin bhing :: ย่อย grilled pork ball dumplings 4. fresh spring rolls :: ปอเปี๊ยะสด $12.00 fresh spring rolls of smoked fish sausages, chicken and crab with caramelised tamarind relish 5. todt mun bpla :: ทอดมันปลา $10.00 dollops of fried fish cakes with pickled cucumber relish **includes peanuts** 6. mhu daad diew :: หมูแดดเดียว $10.00 marinated pork loin, air dried and fried 7. sai ouah :: ไส้อั่ว $12.00 sausages of pork with aromatic herbs and chilli 7. sai ouah 10. todt mun goong gaeng keaw 8. sai grog issaan :: ไส้กรอกอีสาน $12.00 sausages of fermented pork and glutinous rice 9. bangkok wings :: ปีกไก่ทอด $12.00 lightly battered and fried chicken wings 10. todt mun goong gaeng keaw :: ทอดมันกุ้งแกงเขียว $14.00 fried green curried prawn mousseline, drizzled with pickled plum sauce 11. -
Yoyo-Menu-Feb20.Pdf
WINGS & FRIES Chicken Wings 6 Pcs 7 Homemade style chicken wings with signature sauce Chicken Wings 10 Pcs 10 Homemade style chicken wings with signature sauce French Fries 3 COMBO Wings & Fries 6 Pcs 9 The Freshest Asian Food in Town Combinations of chicken wings and fries with signature sauce COMBO Wings & Fries 10 Pcs 12 Combinations of chicken wings and fries with signature sauce Choice of Sauce Honey BBQ, Honey Garlic Thai Sweet Chili, Teriyaki Yoyo’s Special Sauce Extra Sauce in Cup 50c MENU Blue Cheese, Ranch Parmesan Authentic Thai & Asian Cuisine Business Hours Authentic Thai & Asian Cuisine Monday - Friday 11:30am - 9:00pm Saturday 12:00pm - 9:00pm Business Hours Sunday 12:00pm - 6:00pm Monday - Friday 11:30am - 9:00pm 10923 S US Highway 1, Port Saint Lucie, FL 34952 Saturday 12:00pm - 9:00pm In front of Walmart Sunday 12:00pm - 6:00pm TEL 772-212-7723 10923 S US Highway 1, Port Saint Lucie, FL 34952 Wedding and Special Events In front of Walmart www.yoyoasianstreetfood.com TEL 772-212-7723 YoYo Asian Street Food Wedding and Special Events Food Allergy Notice www.yoyoasianstreetfood.com Before you order, let our staff know of any food allergies of preferences. We will do our best to accommodate. YoYo Asian Street Food SOUPS APPETIZERS NOODLES CHEF’S SPECIALS Vegetable Spring Roll (2) 3 Miso Soup 3 Noodles Soup Appetizers Soybean soup with tofu, scallion and seaweed. Crispy spring roll skin with fresh vegetables and bean threat noodles served with Thai E-San Sausage 9 Wonton Soup 4 sweet and chili sauce.