DOCSLIB.ORG

Soup & Salad Small Plates Vegetables Wild Ginger Classics Main Course

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Soup & Salad Small Plates Vegetables Wild Ginger Classics Main Course wild ginger classics fragrant duck 19. / 31. Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty. seven flavor beef 21. Flank steak fragrant with the seven flavors of lemongrass, BELLEVUE - DINNER peanuts, chilies, hoisin, basil, garlic and ginger. CELEBRATING 30 YEARS A Vietnamese specialty. black pepper scallops 33. Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty. soup & salad main course indian butter chicken 19. GF lobster & prawn dumpling soup 15. Draper Valley chicken cooked in a creamy heirloom tomato House-made lobster and prawn dumplings served in sauce with exotic Indian spices. a wonton style broth with scallions, fried shallots and coriander leaves. angkor wat chicken 19. Wok fried chicken with aromatic herbs, spicy black beans, papaya salad 13. GF red and green bell peppers and onions. Shredded green papaya and carrot, aromatic Southeast Asian herbs, peanuts and thai chilies in a lemon-fish sauce green curry chicken 18. GF dressing. A classic Thai curry rich in green chili, galangal and kaffir tofu rojak salad 13. V lime peel. Finished with coconut milk. Crispy tofu with mango, jicama, bean sprouts, pineapple, nam's lamb chops MP. peanut sauce, fried peanut and shallot garnish. Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and small plates crushed peanuts. 35. GF cantonese steamed salmon malaysian street satay Troll Caught King Salmon steamed with ginger, scallions, served with pickles chilies and cilantro. Finished with a hot oil flash and chicken 4. pork 6. kobe beef 9. Shaoxing rice wine. chicken potstickers (5) 14. thai grilled chicken 22. Our house-made chicken potstickers are a perennial Chicken thighs marinated in cilantro, garlic, ginger and soy favorite. Served with a black vinegar dipping sauce. sauce. Baked and grilled, served with sticky rice. thai spring rolls (3) 9. V princess prawns 28. Crispy spring rolls filled with vegetables. Lettuce, basil, White prawns battered and wok glazed in sweet and sour cilantro, bean sprouts and a sweet-hot dipping sauce sauce with crushed peanuts and chili. provided for wrapping. peanut & fresh herbs sea bass 34. GF 18.5 / 22.5 tuna bruschetta* Marinated in house-made fish sauce, pan-fried and topped Sashimi grade ahi tuna, roasted dried chilies, sesame oil and with aromatic Southeast Asian herbs and crushed peanuts. sesame seeds. House made pickled ginger. hanoi tuna* 30. GF 15. GF chicken wings Fresh sashimi grade ahi tuna marinated with shallot, garlic, Wok fried chicken wings tossed in sweet and tangy and turmeric, seared rare, and served with almonds, dill Vietnamese sauce. and scallion oil. siam lettuce cups 22. GF sayur lodeh 14. V GF Seared sea bass with roasted peanuts, Thai basil, lime juice, Javanese vegetarian curry with tofu puffs, eggplant, chili, and tamarind with butter lettuce leaves. peppers, zucchini, green beans, cabbage and okra. vegetables noodles & rice sichuan green beans 13. V seafood thai noodles 18. ginger & garlic bok choy 10. V GF Wide rice noodles are wok-fried with scallops, prawns and squid in a light soy sauce with hints of basil and chili. gailan with house made oyster sauce 10.5 chicken pad thai 16. A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. V = vegan GF = gluten free home style fried rice 12. *Consuming raw or undercooked meat, seafood & egg may increase A classic Chinese fried rice with sweet pork sausage and your risk of food borne illness. topped with fried egg. Add chicken for 3. or prawns for 5. For parties of 7 or more, a large party gratuity of 20% will be added to your bill. 100% of this is paid directly to the service staff of our guests. white rice or california brown rice 3. / 5. draft beer prices vary, ask your server cocktails old seattle lager maritime brewing co. - seattle 11. asian pear georgetown brewing co. - seattle new amsterdamn gin, pear-champagne puree, manny’s pale ale pineapple, lemon india pale ale seapine brewing - seattle green dragon 13. seasonal handle stoli citros vodka, thai basil, lemon fashionably late 13. bottles old overholt rye, port reduction, angostura bitters tsing tao / china small - 6. large - 11. bittersweet martini 13. singha / thailand 6. deep eddy ruby red vodka, aperol, st germain, bitters stella artois / belgium 6.5 18. le spaghetti western / mexico 6. knob creek bourbon, calvados, sweet vermouth, bitters corona / ireland 6. cracked coconut martini 11. guiness don q cristal rum, lime, pineapple, coconut bud light / st. louis 4.5 ginger martini 11. pyramid hefeweizen / seattle 6. vodka infused for 90 days with fresh ginger square mile mango mojito 12. hard apple cider / portland 6.5 don q cristal rum, mint, lime, house-made kaliber non-alcoholic / ireland 5.5 mango puree, soda sake non-alcoholic coconut water 5. gekkeikan plum wine 8. (4oz.) dry soda co. 5. yucho shuzo kazi no mori “wind of the cucumber or blood orange woods” junmai muroka nama genshu 15. (4oz) / 80. (720ml bottle) reed's ginger brew 6. kamoizumi "summer snow" nigori ginjo thai iced tea 5. 60. (500ml bottle) pot of tea 5. gekkeikan nigori junmai 18. (300ml) emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint masumi “mirror of truth” okuden kantsukuri junmai 30. (300ml) starbucks coffee regular or decaf 4. gekkeikan horin ultra premium junmai acqua panna Spring Water 1 L 7. daiginjo 40. (300ml) san pellegrino Sparkling Water 4. / 7. 05.08.19.
Load more

Recommended publications
  • Discover the Taste of Solo
    Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02.
    [Show full text]
  • Panzanella Salad
    Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
    [Show full text]
  • 5 a Day Month Recipes
    Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice.
    [Show full text]
  • Salads, Vegetables, and Desserts
    Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: • Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. • Season with onions sautéed in fat-free Italian dressing in iron skillet, and add veggies. • Use small amount of brown sugar or orange or pineapple juice in carrots. • Season with salsa, mushrooms or wine. Frozen Veggies: • Steam with low sodium Greek or Cajun seasoning. • Sauté Brussels sprouts in iron skillet with small amount of low sodium liquid seasoning (for example Dale’s seasoning) or low salt seasoning and small amount water. • Keep small amount of broccoli or cauliflower thawed and add to salad. Also works well with English peas. • Toss most frozen veggies into any casserole, stew or soup. • Cook spinach, drain, add small amount of low sodium liquid seasoning, low-fat Velveeta-type of cheese and bread crumbs. Fresh Veggies: • Cook many veggies on the grill outside or use an indoor grill. You can grill several different types of vegetables such as onions, peppers, sweet potatoes, eggplants, yellow and zucchini squash, halved Brussels sprouts, tomatoes, mushrooms, broccoli or carrots. If making kabobs for the grill, some firmer vegetables, such as carrots and Brussels sprouts, may need to be precooked slightly softer texture. • Steam in microwave with few drops of water and use low sodium seasoning. Cover well to cook. Make extra to use in salads later. • Broil tomatoes, broccoli, cabbage quarters, onion, peppers and squash in oven with fat-free Italian dressing. Cut through thickest part of the vegetable so all will be ready at same time.
    [Show full text]
  • D1.1. National Country Specific Documented Traditonal
    BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader:
    [Show full text]
  • Dinner Menu.Pdf
    STARTERS BURRITOS + BOWLS WHOLE WHEAT CHIPS AVAILABLE (+1) ALL SERVED IN FLOUR TORTILLA. WHOLE WHEAT TORTILLA (+1) OR BROWN RICE (+50¢) AVAILABLE FRESH GUACAMOLE & CHIPS MP ENCHILADA STLYE WITH GREEN SAUCE & MELTED JACK CHEESE +$2 OLD WORLD ORANGE HABANERO LUMP CRAB PULLED BBQ PORK MAKE ANY BURRITO INTO A BOWL, OVER LETTUCE & LIME RICE TRIO OF SALSAS 6.75 WEST COAST BURRITO 9.75 served with corn tortilla chips, mango salsa, pico de gallo & salsa verde CLASSIC BURRITOS 8.95 refried pinto beans, lime rice, blend of mexican grilled chicken, portobello mushroom, sautéed TRADITIONAL NACHOS 10.95 cheeses, sour cream, guacamole, & pico de gallo peppers and onions, gorgonzola cheese, lime rice, jack cheese, salsa verde, lettuce, pico de gallo, jalapeño, guacamole & sour cream pico de gallo & citrus soy vinaigrette TEQUILA GRILL GRILLED OR CRISPY CHICKEN 9.50 Ask your server about our GLUTEN FREE menu ADD GROUND BEEF OR PULLED PORK +2 CRISPY FISH BURRITO 9.95 ADD STEAK OR CHICKEN +2 GRILLED OR CRISPY SHRIMP, lightly fried cod fish filet, shaved cabbage, a blend BEEF, CARNITAS, OR VEGGIES 9.75 of mexican cheeses, mango salsa & cilantro aioli ALL SERVED WITH PICO DE GALLO & SOUR CREAM. GRINGO NACHOS 13.95 our traditional nachos with ground beef, russian aioli & pickle chips GRILLED STEAK 9.95 *ANYTIME EGG BURRITO 8.50 WHOLE WHEAT SHELL AVAILABLE (+1) SIDE OF GUACAMOLE (+2) scrambled eggs, avocado, tater tots, pico de gallo, LUMP CRAB SALSA 12.95 PINEAPPLE & PORK 10.95 FAJITA BURRITO 10.25 jack cheese, & chipotle aioli slow cooked pork with citrus
    [Show full text]
  • Salade Nicoise
    SALADE NICOISE SERVES 4 12 ounces marble potatoes 1 sprig thyme 1 head garlic, split Salt and freshly ground white pepper 12 ounces haricots verts, ends trimmed, cut in half 2 heads mesclun lettuce, core removed 4 hard-boiled eggs, quartered PLACE THE POTATOES, THYME, AND GARLIC in a pot of salted water and bring to a boil. 1 7-ounce can or jar of good-quality tuna Reduce to a simmer and cook the potatoes until tender, about 20-25 minutes, then remove the pot packed in oil, drained from the heat and chill the potatoes in the cooking liquid. Once cool, strain the liquid and halve the 1 cup cherry tomatoes, halved potatoes, set aside. 1/3 cup pitted black olives, halved 16-20 white anchovy filets In the cleaned pot, bring to a boil about 5 cups of heavily salted water, and add the haricots verts. Cook for 4 minutes, then transfer to an ice water bath to stop the cooking process. Drain ¼ cup chopped chives and set aside. FOR THE VINAIGRETTE: To prepare the vinaigrette, whisk together the red wine vinegar, mustard and garlic, then stream in 3 T red wine vinegar the olive oil. Season with salt and white pepper to taste. ½ tsp. Dijon mustard To serve, dress the mesclun leaves with the vinaigrette, then lay them out amongst the 4 plates. Top ½ clove garlic, finely grated or chopped each salad with the potatoes, haricots verts, hard-boiled egg, chunks of tuna, cherry tomatoes, olives, ½ cup extra virgin olive oil and anchovies. Drizzle the salad with more of the dressing, then sprinkle the chopped chives all over Salt and freshly ground white pepper the top.
    [Show full text]
  • Bethel Park Elementary School Lunch Menu "Cookin' up
    What'sMenu Chef Metz is Bethel Park Elementary School Lunch Menu "Cookin' Up ......." Yogurt & FEBRUARY 2013 Strawberries CHANCE TO WIN "FREE" PENGUIN TICKETS JUST BUY LUNCH! DRAWING 3/1/13 Mmmmmmm Good! Monday Tuesday Wednesday Thursday Friday 4-Feb#REF! 5-Feb#REF! 6-Feb#REF! 7-Feb#REF! 8-Feb#REF! What is a Meal? NACHO'S w/Cheese, Meat Popcorn Chicken w/WG Roll Hot Turkey Sandwich Toasted American Pepperoni or Cheese Pizza You must choose at least 3 of 5 components available for Hot Baked Italian Hoagie w/gravy Cheese Sandwich the school lunch price. Meat Pancakes with Sausage EVERY TUESDAY IS LUCKY TRAY DAY STUFFED CRUST PIZZA$2.55 Hot Dog in a Bun Roasted Chicken w/Soft Pret Rods or meat alternate, choice of CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN vegetable, choice of fruit, Featured Veggies: Featured Veggies: Featured Veggies: Featured Veggies: Featured Veggies: grain/ bread and choice of Green Beans Steamed Carrots Mashed Potatoes Tomato Soup Baked Sweet Potato milk (1% White, Fat Free Chocolate, Fat Free White, Fresh Cucumber Slices Tater Tot Potatoes Tiny Tree Tops Broccoli Refried Beans Romaine Salad Fat Free Vanilla, Fat Free Choice of Fruit Choice of Fruit Choice of Fruit Choice of Fruit Choice of Fruit Strawberry). Choice of Milk Choice of Milk Choice of Milk Choice of Milk Choice of Milk A minimum of 1/2 cup Choice serving of fruit or a Weekly Featured Salad and Wrap GARDEN SALAD FEATURED DAILY TRY A DELI TURKEY & CHEESE GOLDFISH SANDWICH minimum of a 1/2
    [Show full text]
  • Mek Mulung Di Pentas Dunia Pentas Di Mulung Mek
    ISSN 2180 - 009 X Bil 1/2015 NASKHAH PERCUMA Assalamualaikum dan Salam 1Malaysia Lafaz syukur seawal bicara yang dapat diungkapkan atas penerbitan buletin JKKN Bil 1/2015 yang kini dikenali sebagai “Citra Seni Budaya”. Penjenamaan semula buletin ini adalah bertitik tolak daripada hasrat dan usaha JKKN untuk melaksanakan transformasi bagi memastikan setiap program dan aktiviti yang dilaksanakan memberi impak positif kepada masyarakat di samping pulangan kepada peningkatan ekonomi negara. Merujuk kepada Kamus Dewan Edisi Ke-4, Dewan Bahasa dan Pustaka, perkataan “Citra” membawa maksud ‘gambaran’ atau ‘imej peribadi seseorang’. Oleh itu, “Citra Seni Budaya” adalah refleksi kepada usaha murni JKKN yang dilaksanakan secara berterusan untuk memartabatkan seni dan budaya. Ia akan menjadi wadah perkongsian ilmu serta maklumat mengenai seni dan budaya yang boleh dimanfaatkan sebagai salah satu sumber rujukan sampingan. Semoga usaha kecil ini boleh membantu merealisasikan hasrat JKKN bagi menyebarluaskan maklumat berkaitan seni budaya yang hakikatnya berada bersama kita saban hari. Salmiyah Ahmad CORETAN EDITOR CORETAN Editor JABATAN SIDANG KEBUDAYAAN DAN EDITORIAL KESENIAN NEGARA YBhg. Datuk Norliza Rofli • Muhammad Faizal Ruslee Ketua Pengarah • Siti Anisah Abdul Rahman • Fauziah Ahmad YBrs. En. Mohamad Razy Mohd Nor Timbalan Ketua Pengarah Pereka Grafik/Kreatif (Sektor Dasar dan Perancangan) Bafti Hera Abu Bakar YBrs. Tn. Hj. Mesran Mohd Yusop Jurufoto Timbalan Ketua Pengarah Zaman Sulieman (Sektor Kebudayaan dan Kesenian) SIDANG REDAKSI YBrs.
    [Show full text]
  • Kuaghjpteresalacartemenu.Pdf
    Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
    [Show full text]
  • INFUSION CAFÉ RESTAURANT BUFFET HITEA 1 Cold Cuts
    INFUSION CAFÉ RESTAURANT BUFFET HITEA 1 Cold cuts (e.g – Beef salami, Roasted Beef, Meatloaf, Chicken Meatloaf, Mortadella, Beef Pepperoni, Beef Pastrami, Chicken Lyoner, Roasted Chicken) Organic Plain Salads Station Baby Spinach, Lettuce Iceburg, Asparagus , Baby Cucumber, Beetroot, Brocolli, Carrot, Cauliflower, Cherry Tomatoes, Butterhead, Wild Rocket, Mix garden salad ,Traffic Light Capsicum and Baby Romaine Lettuce with condiment and dressing Combine Salads (local & western) Chef creation and ideas 4 type. e.g- ETC……………………….. Thai Seafood Sld with Caremelized Pumpkin, Marinated Artichoke and Raddichio with Cottage Cheese, Boiled Prawns with Mango Salsa and curry Vinaigrette, Roasted Champignon ,Chestnut and Celery sld, Grilled Fennel with Orange sld, Poached Chicken Roulade with mixed fruits salad, Marinated Seared Tuna with Avocado,Tomoatoes and Asparagus Malaysian Local Bites Ulam Ulaman kampong with Cincaluk,Sambal Belacan in the basket 3 types of Local crackers 2 types of Salted Fish Local Counter - Rojak Of the Day Counter - (1 types) e.g – Gado – gado Indonesia , Rojak Buah Buahan, Indian Rojak with Spicy Indian Sauce, Rojak Pasemboh, Pecal Johor, Rojak Petis Johor, Rojak Tahu, Timun dan sambal Kicap.Tahu Sumbat w sc Dressing and Dipping Homemade Raspberry Vinaigrette,Homemade Orange Vinaigrette, Homemade Kiwi Vinaigrette, Lemon Vinaigrette, Thousand Island,French Dressing,Vinaigrette Dressing,Creamy French Dressing,Caesar dressing and Blue cheese. Assorted Japanese and Local Sushi- ala min prepare (e.g - Inari Sushi, Chuka Itaki Sushi, Chuka Hotite Sushi, Salmon Sushi, Kani Inari Sushi, Tuna Sushi, Ebiko Sushi, Samon Mayo Sushi, Aburi Cheese Sushi, Abalone Sushi, Chuka Jellyfish Sushi and Chuka Wabame) With Homemade Wasabi,Soyu and Tepanyaki sauce,Homemade Pickle Ginger Special Chinese Cooking Section - Ala Minute Fried Noodles any style with Yellow Mee,Mee Hoon and Kway Teow Chinese Styles .
    [Show full text]
  • Malaysian English – a Distinct Variety
    Internet Journal of Language, Culture and Society URL: http://aaref.com.au/en/publications/journal/ ISSN 1327-774X Malaysian English – A Distinct Variety Jantmary Thirusanku Melor Md Yunus National University of Malaysia Abstract The intention of this study is firstly, to identify the dominant lect which is prevalent in the compositions written by twenty Form Two students from two schools in the Klang district. Secondly, to categorise the examples of lexical borrowings and code-mixing found in their compositions. The results of the analysis show that the lexical items found in the samples were generally of “The Acrolect: Borrowing” and only a few were of “The Mesolect: Mixing” However there were no extensive mixing in the sam- ples, in other words, absence of “The Basilect: Mixing”. “The Acrolect: Borrowing” in the samples were mostly from Bahasa Melayu and only a few from other languages. “The Acrolect: Borrowing” in the samples were mostly for clothes and food, which is recognized and accepted internationally. “The Mesolect: Mixing” in the samples were mostly due to the confusion in the English and Bahasa Melayu spelling. Based on the data collected, it can be said that the Malaysian English has an identity of its own and the many deviations in these lexical aspects make it a distinct variety of English. Key words: Acrolect borrowing, mesolect mixing, basilect mixing, lexical borrowings, Malaysian Eng- lish Introduction English as an international language is the most widespread medium of worldwide communication (Brumfit, 1982, p. 1). According to Smith (1983, p. 7), it is the principle language of international poli- tics, commerce, technology and aid as well as the language of science and technology.
    [Show full text]