DOCSLIB.ORG

Nems Finger Food Ensaladas Vegetarianos Sopas & Noodles Curries Otros Platos Postres

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nems Finger Food Ensaladas Vegetarianos Sopas & Noodles Curries Otros Platos Postres NEMS SOPAS & NOODLES NEM SÁI GÓN 3 rolls fritos de papel de arroz, cerdo, PHO BO hongos shitake y vegetales. Sopa de carne con lomo, fideos de arroz y hierbas. NEM CA 3 rolls fritos de masa fila, pescado blanco, BANH CANH CA cilantro y eneldo. Bol de fideos de arroz. Terrina de pescado y eneldo. Pescado frito con galanga y cúrcuma. Langostinos. Caldo de tomate, NEM SÔNG 3 rolls frescos de papel de arroz, cerdo, anana y tamarindo. Hierbas viet. langostinos, fideos, vegetales y maní. BUN CHA FINGER FOOD Bondiola, panceta, miniburger de cerdo marinadas en lemongrass y caramelo a la parrilla. Nem de cerdo y BANH TOM CHIÊN 3 nidos de langostinos vegetales. Pickles de zanahoria y papaya verde. Fideos de TOM TAM BOT CHIEN 3 langostinos fritos, empanados arroz. Caldo de salsa de pescado. Hierbas viet. en semillas de sésamo CHA CA ........................................90 Pescado marinado en cúrcuma, jengibre y ajo. Con verdeo, SÙI CÀO 7 dumplings sellados a la plancha, rellenos de carne de cerdo y hierbas eneldo y maní. Sobre fideos de arroz y hierbas. Salsa de ananá. Salsa nuóc châm. CHAO GA 3 pinchos de pollo en caña de azúcar o lemongrass (segun temporada) CURRIES SUI MAI ,3 dumplings rellenos de cerdo y langostinos. MÓN CA RI ,Curry de pescado, langostinos y mariscos, Sobre curry verde mango y leche de coco BANH BAO 2 panes al vapor con cerdo laqueado, pickles, CÀRI GÀ TU CHÊ ,Curry de pollo, leche de coco y maní clinatro, hierbas y chips de mandioca CÀ RI BÍ DO ,Curry de calabaza, hierbas y leche de coco, KHUÔN ĐIEN 3 Coquillas al horno rellenas de pescado, con chips de cebolla y arroz al vapor langostinos y ensalada de fideos celofán, mango y vegetales GÀ AN DO , * Curry de tomates especiados, pollo a las ENSALADAS brasas y fideos o arroz GOI CÁ SONG ,Ensalada de jibia, calamar, palta, chili y chips de plátano. .$285 OTROS PLATOS GOI DU DU ,Ensalada de papaya verde, langostinos, SHAKING BEEF Salteado de bife de chorizo marinado pepino, maní tostado, chili, cherries y ajo ...........$285 viet con ensalada de berro, crocante de arroz, huevo de campo frito y papas paille TAPEO VIET SUON HEO DUA Ribs de cerdo en barbacoa de ananá. Combina las piezas marcadas con Ensalada de tomates cherry, chips de mandioca y arroz EXTRA ARROZ / FIDEOS VEGETARIANOS POSTRES NEM SÁI GÓN 3 rolls fritos de papel de arroz, DUA SUA DUA Flan de coco y leche condensada. hongo shitake y vegetales. Granizado de caramelo y toffee cremoso. SUI MAI , 3 dumplings al vapor relleno de TRA SO CO LA Tabletas de chocolate. Cremoso de hongos y vegetales. Sobre curry verdes chocolate. Helado de matcha (te verde). NEM SÔNG 3 rolls frescos de papel de arroz, BLUE DRAUMONT Mousse de chocolate blanco fideos de arroz, vegetales y maní con salsa de frutos rojos. TRAI SURPRISE Creppe de mango. Salsa de naranja. CÀ RI BÍ DO , Curry de calabaza y coliflor, hierbas, Helado de coco. leche de coco, chips de cebolla y arroz al vapor CHUOI CHIEN Banana frita rebozada en coco y almendras. RAU AN DO , Curry de tomates especiados, Toffe cremoso. Helado de coco. vegetales a las brasas y fideos o arroz CHÊT DUÔI Affogato: bombon helado de leche BUN CHA VEGGIE Versión vegetariana con tofu condensada, licor de coco y café Nespresso. XI RO Parfait de mango y lima. Caramelo de moras y chilie. Crocante de arroz. Plato sin TACC , Plato picante Opcion Veggie Avísenos si usted es alérgico a algún ingrediente Propina no incluída ENGLISH NEMS SOUPS & NOODLES NEM SÁI GÓN Deep fried rice paper rolls, pork, shiitake PHO BO mushrooms& vegetables Beef soup with tenderloin, rice noodles and herbs NEM CA 3 deep fried phila dough rolls, fish, fresh BANH CANH CA coriander & dill Bowl of noodles rice. Fish and dill terrine. Fried fish with galangal and turmeric. Prawns. Tomato broth, pinapple and NEM SÔNG 3 fresh rice paper rolls, pork, prawns, tamarind. Viet herbs. noodles, vegetables & peanut BUN CHA FINGER FOOD Grilled pork and pancetta. Grilled Pork miniburger marinated with lemongrass. Pork and vegetables nem. BANH TOM CHIÊN 3 deep fried prawn in sweet potatoes Carrot and green papaya pickles. Rice noodles. Broth of fish nests sauce. Viet herbs. TOM TAM BOT CHIEN 3 deep fried prawn, breaded in CHA CA sesame seeds Fish marinated in turmeric, ginger and garlic. With spring onions, dill and peanuts. Over rice noodles and herbs. SÙI CÀO 7 crispy Vietnamese dumplings, pork, herbs Pineapple Sauce. Nuóc châm sauce CHAO GA 3 chicken sugar cane or lemongrass brochette CURRIES SUI MAI , MÓN CA RI ,Fish curry, prawns, seafood, mango, 3 steamed dumplings, pork, prawns over green curry coconut milk & steamed rice BANH BAO 2 steamed buns, lacked pork, pickles & CÀRI GÀ TU CHÊ ,Chicken curry, coconut milk & peanuts cassava chips CÀ RI BÍ DO ,Pumpkin, cauliflower& coconut milk curry, KHUÔN ĐIEN Baked fish & prawns stuffed shells with onion rings & steamed rice noodles, mango and vegetables salad GÀ AN DO , Grilled chicken spicy tomato curry & SALADS noodles or rice GOI CÁ SONG ,Cuttlefish & squid salad avocado, OTHERS chili & plantain chips SHAKING BEEF Sautéed steak marinated viet with cress GOI DU DU , Green papaya, prawns, cucumber, salad, rice crispy, fried egg and paille potatoes roasted peanuts, chili, cherries and garlic salad SUON HEO DUA Pork ribs in pineapple BBQ, cherry tomatoes salad, manioc chips and steam rice. VIET TAPAS Combine the pieces marked with: EXTRA RICE / NOODLES VEGGIES DESSERTS NEM SÁI GÓN Deep fried rice paper rolls, pork, shiitake mushrooms& vegetables DUA SUA DUA Coconut and condensed milk flan. Caramel granita and toffee SUI MAI , 3 steamed dumplings, mushrroms and vegetables, over green curry TRA SO CO LA Chocolate bars. Creamy chocolate. Matcha ice cream NEM SÔNG 3 fresh rice paper rolls, noodles, vegetables & peanut BLUE DRAUMONT White chocolate mousse & blueberries TRAI SURPRISE Mango creppe, orange sauce and coconut CÀ RI BÍ DO , Pumpkin & coconut milk curry, onion ice cream. rings & steamed rice CHUOI CHIEN Fried banana breaded in coconut and RAU AN DO , Grilled vegetables tomato curry almonds. Toffe. Coconut milk ice cream & noodles or rice CHÊT DUÔI Affogato: with condensed milk chocolates, BUN CHA VEGGIE Vegetarian version with tofu coconut liquor and Nespresso coffe XI RO Mango and lime parfait. blueberry and chili candy, rice crackers Without TACC , Spicy dish Veggie Let us know if you are allergic to any ingredient TIPS NOT INCLUDED.
Load more

Recommended publications
  • Penmoments #Maarteatthepen
    @ SOUP, SALAD AND APPETIZER LOCAL FAVORITES FRENCH ONION SOUP 690 PANCIT CANTON 890 Roasted beef consommé, Egg noodles, shrimp, chicken, pork, vegetables Gruyère cheese, baguette, chives PANCIT LUGLUG 990 CHICKEN ARROZ CALDO 690 Rice noodles, shrimp, calamari Chicken, ginger-infused rice congee pork rind crumbles, seafood sauce SESAME CHICKEN BREAST SALAD 790 CHICKEN AND PORK ADOBO 1,090 Chicken, cabbage, peanuts, Chicken, pork, garlic, onion, soy sauce, sesame seeds, wonton crisps local vinegar SALT-BAKED BEETROOT SALAD 690 HIPON SA ALIGUE (CRAB ROE) 1,390 Tomatoes, blue cheese, pistachio, Bok choy, shiitake mushrooms, rice noodles tarragon vinaigrette coconut milk, garlic, chili ROMAINE CAESAR SALAD 690 WAGYU BEEF BISTEK TAGALOG 1,490 Bacon, croutons, parmesan cheese, white anchovy Caramelized onion, sweet potatoes, Five-minute boiled egg long beans, fried egg - CHICKEN BREAST 790 - CAJUN-SPICED TIGER PRAWNS 890 MAIN COURSE SANDWICHES AND BURGERS ARUGULA BARLEY RISOTTO 990 PASTRAMI CORNED BEEF SANDWICH 890 Cherry tomatoes, Mascarpone cheese, crispy garlic Thousand Island, sauerkraut, Emmental cheese shaved Parmesan cheese ROASTED TURKEY CLUB SANDWICH 890 SLOW-BAKED NORWEGIAN SALMON 1,390 Fried egg, smoked bacon, lettuce, Olive oil potato purée, French beans, tomatoes, dijon aioli herbs, olive vierge PEN BEEF BURGER 990 ANGUS BEEF RIB EYE STEAK FRITES 1,990 Gouda cheese, onions, bacon, Maître d’hôtel butter, truffled parmesan fries homemade pickles - Naturally Peninsula Prices are in Philippine Peso which include VAT, and are subject to 10% service charge, and applicable local taxes. #PENMOMENTS #MAARTEATTHEPEN.
    [Show full text]
  • Pintxos Paellas
    PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada
    [Show full text]
  • Manam-Menu-Compressed.Pdf
    Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,
    [Show full text]
  • 11955 88Th Avenue Delta, BC
    PARTY TRAYS Soup SINIGANG NA BABOY $13.95 Lumpiang Shanghai 50 pcs - $40 100 pcs - $75 Pork BBQ (cater size; min. 40 pcs) $2.95/piece Pork belly and mixed vegetables in sour tamarind soup .95 Chicken BBQ (cater size; min. 40 pcs) $2.95/piece SINIGANG NA BANGUS BELLY $14 Embutido $10/piece Boneless milkfish and mixed vegetables in sour tamarind soup Chicken Emapanadas $1.99/piece (min. 25pcs) SINIGANG NA BAKA $15.95 Pritong Lumpia (vegetarian) 25 pcs - $50 Beef short ribs and mixed vegetables in sour tamarind soup Bangus Sisig $12.50/piece (min. 5 pcs) SINIGANG NA CORNED BEEF *NEW* $15.95 Rellenong Bangus $35/piece House-cured corned beef chunks and mixed vegetables SMALL MEDIUM LARGE in sour tamarind soup 13” x 10” x 1.5” 13” x 10” x 2.5” 20.75” x 13” x 2” SINIGANG NA HIPON $15.95 Bicol Express 50 70 130 Shrimp and mixed vegetables in sour tamarind soup Bopis 50 70 130 BULALO $15.95 Cebu Lechon 70 90 160 Beef bone marrow soup with vegetables Crispy Binagoongan 60 80 150 NILAGA $15.95 Dinakdakan 60 80 150 Beef short ribs, potato and baby bokchoy soup Dinuguan 50 70 130 .95 BEEF PAPAITAN *NEW* $14 Lechon Kawali 60 80 150 Beef kamto brisket, tripe and tendon soup Lechon Paksiw 55 75 140 .95 CHICKEN MAMI $8 Menudo 50 70 130 Chicken noodle soup Pork Sisig 60 80 150 BEEF MAMI $10.50 Beef noodle soup Lechon Sisig 70 90 170 LOMI $8.95 Tokwa’t Baboy 55 75 140 Chicken, pork and shrimp in egg drop noodle soup Bistek Tagalog 80 100 180 GOTO $8.95 Kaldereta 70 90 170 Beef tripe and tendon congee Kare Kare 70 90 170 FILIPINO RESTAURANT AND CATERING
    [Show full text]
  • PANSIT PALABOK Rice Noodles with Shrimp Sauce
    20275_Filipino_p044-185_OTP.indd 50 7/20/18 12:41 PM ADOBONG MANOK AT BABOY Classic Adobo THE CLASSIC ADOBO most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store. Despite the simplicity of the ingredients, you’d be surprised at how different the dish can taste from cook to cook, based on shifts in cooking time or a predilection for sour or salty. Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit, or even preserves to round out the adobo’s sharp acidity and saltiness. Think of it like you do music: the notes are familiar, but the arrangement is what makes it unique. This is a “dry” adobo, which is less saucy. Try this method at least once, then adjust the proportions to your own preferences. Serve it with rice and crunchy cucumber relish. SERVES 4 TO 6 1 cup (240 ml) white sugarcane 2 bone-in, skin-on chicken thighs Notes: This recipe vinegar (see Key Ingredients, requires long 2 bone-in, skin-on chicken legs page 42) marinating, preferably overnight. 1 pound (455 g) fresh pork belly, 1 cup (240 ml) soy sauce cut into 1-inch (2.5 cm) cubes You could make this dish without the pork 10 garlic cloves, minced 2 tablespoons vegetable oil belly; just double the 2 teaspoons whole black amount of chicken 4 to 6 cups (800 g to 1.2 kg) pieces.
    [Show full text]
  • Background the Philippines Is an Archipelago (Chain of Islands) Comprised of Over 7,100 Islands in the Western Pacific Ocean. Or
    Beatriz Dykes, PhD, RD, LD, FADA Background The Philippines is an archipelago (chain of islands) comprised of over 7,100 islands in the western Pacific Ocean. Originally inhabited by indigenous tribes such as the Negroid Aetas and the pro-Malays. Beginning in 300 BC up to 1500 AD, massive waves of Malays (from Malaysia, Sumatra, Singapore, Brunei, Burma, and Thailand) immigrated to the islands. Arab, Hindu and Chinese trading also led to permanent settlements during by these different groups during this period. In 1521, Spain colonized the Philippines, naming it after King Phillip II and bringing Christianity with them. The Spanish colonization which lasted 350 years, imparted a sense of identification with Western culture that formed an enduring part of the Philippine consciousness, unmatched anywhere else in Asia. The prevalence of Spanish names to this day (common first names like Ana, Beatriz, Consuelo, Maria and last names as Gonzales, Reyes, and Santos) reflects this long-standing influence of the Spanish culture. The United States acquired the Philippines from Spain for 20 million dollars after winning the Spanish-American war through the Treaty of Paris in 1898, introducing public education for the first time. During this period, health care, sanitation, road building, and a growing economy led to a higher standard of living among Filipinos and the Philippines became the third largest English speaking country in the world. Above all, the US occupation provided a basis for a democratic form of government. World War II had the Filipinos fighting alongside the Americans against the Japanese. The Death March and Corregidor became symbolic of the Philippine alliance with the United States.
    [Show full text]
  • History of Fermented Black Soybeans 1
    HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi
    [Show full text]
  • Pintxos Paellas
    PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 350 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada
    [Show full text]
  • FALL 2019 PCC COOKING CLASSES with the Right Encouragement, Anything Is Possible in the Home Kitchen
    FALL 2019 PCC COOKING CLASSES With the right encouragement, anything is possible in the home kitchen. We offer a robust selection of adults’ and kids’ classes with experienced instructors, fresh ingredients and a supportive and fun learning environment. HOW TO REGISTER CLASS LEGEND Online: Visit pccmarkets.com/classes HANDS-ON — Student participation during class. Call 206-545-7112 DEMO — Sit and enjoy watching a pro at work. Monday to Friday, 9 a.m. to 5 p.m. SIP + SAVOR — With alcohol pairings, 21+ only, I.D. required LOOKING FOR DATES FAQ AND LOCATIONS? Visit our website to learn more. Click on class titles to learn more. Further questions? Call us at 206-545-7112 or contact us by email. View complete class calendar: pccmarkets.com/class/calendar BE THE FIRST TO KNOW! Receive updates about new classes, special events, offers and more straight to your inbox by signing up for our email newsletter here. GLOBAL GOURMET Experience the unique flavors of place — from right here in the Pacific Northwest to halfway GOURMET GLOBAL around the world. HANDS - ON SIP + SAVOR CRAFTING COLORFUL PASTA Iole Aguero // Members $55, Nonmembers $60 (21+, ID Required) Learn everything you need to know about plant-based dyes and practice making homemade pasta with panache! In this class, you’ll gain all the skills you need to make three different styles of fresh pasta from scratch. Practice using the naturally vibrant colors of beets and spinach to transform simple meals into dashing dishes that impress your friends. MENU: Beet Bowtie Pasta with Broccoli and Sugar Plum Tomatoes Three-Cheese Spinach Ravioli topped with Brown Butter Sage Sauce Egg Pasta Fettuccine with Lucania Sauce (made with sausage and white wine) Wines to pair Dietary Notes: With meat, dairy and eggs.
    [Show full text]
  • Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
    FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
    [Show full text]
  • Goldilocks Website Menu
    Appete Carson / 10-549-8181 Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Crispy Chicken Wings - Marinated and seasoned, crispy fried Lumpia Shanghai chicken wings. Available in Plain, Garlic, Sweet & Spicy, or Salt & Pepper. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Pok Dinuguan Dinuguan - A unique combination of pork meat and entrails cooked in pork blood, vinegar, and spices. Crispy Dinuguan - A twist on an old favorite! Crispy pork meat and entrails, cooked in prok blood, vinegar, and spices. Crispy Binagoongan Lechon Kawali - Crispy-fried marinated pork belly served with our special liver sauce. Lechon Paksiw - Sliced pork belly deep-fried in liver broth and seasoned with vinegar and black pepper. Crispy Binagoongan - A scrumptious combination of bagoong, sauteed lechon kawali, diced fresh mangoes, and tomatoes. Available with eggplant. Tapsilog Crispy Lechon Kare-Kare - Crispy pork belly smothered in a rich peanut sauce mixed with assorted vegetables and served with our home-made bagoong. Crispy Pata - Crispy-fried marinated pork hocks served with a garlic vinegar sauce. Beakfast Longsilog Tocilog - Stir-fried, sweetened cured pork served with garlic fried rice and two eggs. Bansilog - Bangus (milkfish) marinated in garlic and vinegar, fried and served with garlic fried rice and two fried eggs. Bangsilog Tapsilog - Tasty stir-fried beef marinated in spices and served with garlic fried rice and two eggs. Longsilog - Tasty stir-fried pork sausage infused with garlic, vinegar, and a blend of spices served with garlic fried rice and two fried eggs.
    [Show full text]
  • Merienda and Dessert.3.3
    THE JOY OF PINOY COOKING On rainy afternoons, this rice porridge—our version of congee—is a much sought- after food, warmingarroz our bellies, and feeling caldo as nice and comforting as a hug. CHICKEN STOCK PROCEDURE 2 Tbsp Golden Fiesta Palm Oil 1 Make chicken stock: In a pot, ½ cup diced white onions heat Golden Fiesta Palm Oil. 3 cloves garlic, crushed Sauté onions and garlic. Add ½ kg chicken neck, back, wings, chicken and water. Simmer for 45 bone in minutes. 8 cups water 2 Remove chicken from the broth. Flake chicken meat, and RICE set aside. 2 Tbsp white onions, chopped 3 In a pan, sauté onion, garlic, 3 cloves garlic, crushed and ginger until fragrant. Add 3 Tbsp sliced ginger chicken flakes and chicken ¼ kilo chicken wings and legs pieces. Season with Datu Puti 1 Tbsp Datu Puti Patis Patis. Add malagkit rice, stock, 1 ½ cup malagkit rice and kasuba. Simmer until cooked 7 cups stock for about 25 minutes. If the rice is 1 Tbsp kasuba not yet cooked, add more chicken stock. TOPPINGS 4 Top with egg, garlic, and spring 1 egg, hard cooked and sliced onions. Serve with Datu Puti 3 Tbsp fried garlic Patis. 3 Tbsp spring onions, sliced TAKES 1 HOUR + PREPARATION OF DIPPING SAUCE CHICKEN STOCK ¼ cup Datu Puti Patis MAKES 4 TO 5 SERVINGS SKILL BOOSTER The secret to a flavorful arroz caldo lies in the homemade broth. Making your own chicken stock allows the rice to soak up the natural flavors from the chicken, onions, and garlic. 18 19.
    [Show full text]