DOCSLIB.ORG

Dim Sum Lunch Menu Monday - Friday 999+ Per Person

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Dim Sum Lunch Menu Monday - Friday 999+ per person House-made Chinese Barbeque 明炉烧味 | 수제 중국 바베큐 秘制靓叉烧 Glazed Barbecue Pork with Honey Sauce 돼지고기 바비큐와 허니소스 白卤水汾蹄 Marinated Sliced Pork Knuckle 얇게썬 양념한 차가운 돼지 정강이살 香卤鸡翅 Marinated Chicken Wings in Dark Soya Sauce 양념한 오리 날개와 다크 소야 소스 四川酱脆皮豆腐 Crispy Tofu with Szechuan Sauce 바삭하게 튀긴 두부와 쓰촨소스 (신메뉴) 西 北 腌 萝卜 Shanxi-style Pickled White Radish 싼샤 스타일 무 피클 Soup and Broth 湯,羹 | 수프와 육수 每日靓汤 Daily Soup 오늘의 수프 港式鱼丸汤 Hong Kong-style Fish Ball and Fish Cake Soup with Toasted Garlic 홍콩 스타일 어묵과 수프 紫菜豆腐蟹肉羹 Seaweed Bean Curd Crab Meat Broth 게살과 두부룰 넣어 만든 수프 (신메뉴) 香浓灌汤饺 Assorted Meat Dumplings in Superior Stock 다양한 고기 만두국 Dim Sum 點心 | 딤섬 晶莹鲜虾饺 Ha Gao: Shrimp Dumplings with Coriander 하가오: 찐 새우만두 枸杞蒸烧卖 Siew Mai: Steamed Pork Dumplings 시오마이: 돼지고기 찐 만두 蜜汁叉烧 包 Steamed Glazed Fluffy Barbecued Pork Buns 돼지 바베큐 번 豉汁蒸排骨 Steamed Pork Ribs with Black Beans 검은 콩 소스에 쪄낸 돼지 갈비 四川蒸凤爪 Steamed Chicken Feet in Szechuan Sauce 쓰촨 소스에 쪄낸 닭발 芝士虾球丸 Steamed Shrimp Ball with Cheese 쪄낸 새우 치즈볼 (신메뉴) 紫罗兰薯球 Steamed Glutinous Ball with Ube Filling 우베를 넣은 찹쌀볼 Rice Roll 肠粉类 | 라이스 롤 菠菜带子肠 Steamed Rice Roll with Diced Scallop and Spinach 관자와 시금치를 넣은 라이스롤 香茜鲜虾肠粉 Steamed Rice Roll with Shrimps and Coriander 쪄낸 라이스 롤 (새우와 코리안더) 紅菜頭珍菌肠 Steamed Rice Roll with Beetroot and Fungus 비트루트와 검은버섯을 쪄내서 만든 라이스 롤 Deep Fried and Baked 煎炸点心 | 튀김요리와 베이킹 요리 香芒炸虾筒 Deep-fried Rice Paper Rolls with Shrimps and Mango 튀겨낸 라이스 롤 (새우&망고) 蜂巢荔蓉角 Deep-fried Mashed Yam Puff Dumpling with Diced Chicken and Mushroom 튀겨낸 퍼프 덤블링 (닭고기 & 버섯) 锦卤炸水饺 Deep-fried Crispy Dumpling Wrapped in Pork, Carrot, Black Fungus 바삭한 새우&돼지 완톤 蜜汁叉烧雪山包 Baked Chinese Snow Bun with BBQ Honey Pork 베이크 차이니스 스노우볼과 BBQ 허니포크 香煎南瓜糕 Pan-fried Pumpkin Cake with Diced Chicken and Mushroom 팬으로 구운 호박 케이크 (신메뉴) 中式饺子 Jiao Zi: Double-boiled Pork and Vegetable Dumpling with Vinegar Spicy Sauce 중탕으로 끓여 만든 “지아 지” 만두와 매운 식초 소스 Main Course 主菜 | 메인 코스 热情沙律虾 Crispy Fried Prawn Salad with Mixed Fruits 바삭하게 구운 새우 셀러드와 다양한 과일들 咖啡鸡棒棒糖 Deep-fried Chicken Lollipop with Coffee Sauce 깊게 튀긴 치킨 롤리팝과 커피소스 (신메뉴) 台式三杯鸡 Sautéed Sliced Chicken with Bell Peppers and Rice Wine Sauce 검은 콩 소스에 볶은 닭고기 东坡肉 Dong Po-style Braised Pork Belly 동포 스타일 삼겹살 찜 菠萝古老肉 Sweet and Sour Pork 탕수육 四川酱西芹炒牛肉 Sautéed Beef with Celery in Szechuan Sauce 삼겹살과 셀레리 볶음 蚝皇草菇牛片 Sautéed Sliced Beef with Straw Mushroom in Oyster Sauce 굴 소스에 볶은 소고기와 버섯 葱油蒸斑片 Steamed Garoupa Fillet with Soya Sauce and Spring Onion 마늘과 함께 쪄낸 생선살 蒜容菠菜 Stir-fried Spinach with Garlic 시금치와 마늘 볶음 Rice, Noodles, and Congee 饭及面类 | 밥,면,죽 肉丝时蔬炒面 Wok-fried Noodles with Shredded Pork and Greens 웍에 볶은 돼지고기와 면 요리 (신 메뉴) 蜜汁叉烧 上汤面 Poached Noodles with Superior Soup and BBQ Honey Pork 포치드 누들과 슈퍼리어 수프 & BBQ 허니 포크 (신 메뉴) 咸蛋黄肉碎炒饭 Fried Rice with Minced Pork and Salted Egg Yolk 다진 프록과 소금에 절인 달걀 노른자를 곁들인 볶음밥 是日靓粥 Congee of the Day 오늘의 죽 Dessert 甜品 | 디저트 扬枝甘露 Chilled Mango Sago with Pomelo 차가운 망고 사고와 포멜로 传统红豆糕 Chilled Traditional Red Bean Cake 전통적은 단팥빵 (신메뉴) 脆皮炸巧克力奶 Deep-fried Crispy Chocolate Cream 깊게 튀긴 초코렛 크림 (신메뉴) 鳄梨龙须卷 Kataifi Roll with Avocado 아보카도와 카타피 롤 莲蓉芝麻枣 Sesame Ball with Lotus Paste 튀긴 참깨 볼과 연꽃 페이스트 葡式蛋挞仔 Baked Mini Portuguese Egg Tart 오포르투갈 식 계란 타르트 New Gluten Nuts 新菜 | 신메뉴 麸质 | 글루텐 含坚果 | 견과류 Seafood Spicy Vegetarian 含海鲜 | 채식 辣 | 매운 素食 | 베지테리안 Price is in PHP, VAT-inclusive, and subject to 10% service charge. If you are concerned about food allergies, please alert a member of our service team. 价格以比索为准，已包含消费税， 需令收10%服务费， 如果您担心食物过敏问题，请提醒我们的服务团 队成员。 모든 요금은 PHP로 표시되며, VAT가 포함된 가격으로 10%의 서비스 요금이 추가로 부과됩니다. 음식 알레르기가 우려되시는분은 서비스 팀에게 알 려 주십시오. Dim Sum Lunch Menu Saturday, Sunday, and Holidays 1,488+ per person House-made Chinese Barbeque 明炉烧味 | 수제 중국 바베큐 秘制靓叉烧 Glazed Barbecue Pork with Honey Sauce 돼지고기 바비큐와 허니소스 白卤水汾蹄 Marinated Sliced Pork Knuckle 얇게썬 양념한 차가운 돼지 정강이살 香卤鸡翅 Marinated Chicken Wings in Dark Soya Sauce 양념한 오리 날개와 다크 소야 소스 四川酱脆皮豆腐 Crispy Tofu with Szechuan Sauce 바삭하게 튀긴 두부와 쓰촨소스 (신메뉴) 西 北 腌 萝卜 Shanxi-style Pickled White Radish 싼샤 스타일 무 피클 Soup and Broth 湯,羹 | 수프와 육수 每日靓汤 Daily Soup 오늘의 수프 港式鱼丸汤 Hong Kong-style Fish Ball and Fish Cake Soup with Toasted Garlic 홍콩 스타일 어묵과 수프 紫菜豆腐蟹肉羹 Seaweed Bean Curd Crab Meat Broth 게살과 두부룰 넣어 만든 수프 (신메뉴) 香浓鱼翅灌汤饺 Assorted Meat Dumplings with Shark’s Fin in Superior Stock 다양한 고기 만두국 Dim Sum 點心 | 딤섬 晶莹鲜虾饺 Ha Gao: Shrimp Dumplings with Coriander 하가오: 찐 새우만두 枸杞蒸烧卖 Siew Mai: Steamed Pork Dumplings 시오마이: 돼지고기 찐 만두 蜜汁叉烧 包 Steamed Glazed Fluffy Barbecued Pork Buns 돼지 바베큐 번 豉汁蒸排骨 Steamed Pork Ribs with Black Beans 검은 콩 소스에 쪄낸 돼지 갈비 鹅肝带子饺 Steamed Scallop Dumpling with Foie Gras 쪄낸 관자 만두와 푸아그라 (신메뉴) 四川蒸凤爪 Steamed Chicken Feet in Szechuan Sauce 쓰촨 소스에 쪄낸 닭발 芝士虾球丸 Steamed Shrimp Ball with Cheese 쪄낸 새우 치즈볼 (신메뉴) 紫罗兰薯球 Steamed Glutinous Ball with Ube Filling 우베를 넣은 찹쌀볼 Rice Roll 肠粉类 | 라이스 롤 菠菜带子肠 Steamed Rice Roll with Diced Scallop and Spinach 관자와 시금치를 넣은 라이스롤 香茜鲜虾肠粉 Steamed Rice Roll with Shrimps and Coriander 쪄낸 라이스 롤 (새우와 코리안더) 紅菜頭珍菌肠 Steamed Rice Roll with Beetroot and Fungus 비트루트와 검은버섯을 쪄내서 만든 라이스 롤 Deep Fried and Baked 煎炸点心 | 튀김요리와 베이킹 요리 香芒炸虾筒 Deep-fried Rice Paper Rolls with Shrimps and Mango 튀겨낸 라이스 롤 (새우&망고) 蜂巢荔蓉角 Deep-fried Mashed Yam Puff Dumpling with Diced Chicken and Mushroom 튀겨낸 퍼프 덤블링 (닭고기 & 버섯) 锦卤炸水饺 Deep-fried Crispy Dumpling Wrapped in Pork, Carrot, Black Fungus 바삭한 새우&돼지 완톤 中式饺子 Jiao Zi: Double-boiled Pork and Vegetable Dumpling with Vinegar Spicy Sauce 중탕으로 끓여 만든 “지아 지” 만두와 매운 식초 소스 蜜汁叉烧雪山包 Baked Chinese Snow Bun with BBQ Honey Pork 베이크 차이니스 스노우볼과 BBQ 허니포크 香煎南瓜糕 Pan-fried Pumpkin Cake with Diced Chicken and Mushroom 팬으로 구운 호박 케이크 (신메뉴) 牛肉洋葱煎包 Pan-fried Chinese Dumpling with Minced Beef and Onions 상하이 스타일- 소고기 번 Main Course 主菜 | 메인 코스 热情沙律虾 Crispy Fried Prawn Salad with Mixed Fruits 바삭하게 구운 새우 셀러드와 다양한 과일들 咖啡鸡棒棒糖 Deep-fried Chicken Lollipop with Coffee Sauce 깊게 튀긴 치킨 롤리팝과 커피소스 (신메뉴) 台式三杯鸡 Sautéed Sliced Chicken with Bell Peppers and Rice Wine Sauce 검은 콩 소스에 볶은 닭고기 东坡肉 Dong Po-style Braised Pork Belly 동포 스타일 삼겹살 찜 浓汤白汁焖烧肉 Stewed Pork Belly and Turnips with Chicken Stock 삼겹살과 순무 스튜요리 菠萝古老肉 Sweet and Sour Pork 탕수육 四川酱西芹炒牛肉 Sautéed Beef with Celery in Szechuan Sauce 삼겹살과 셀레리 볶음 蚝皇草菇牛片 Sautéed Sliced Beef with Straw Mushroom in Oyster Sauce 굴 소스에 볶은 소고기와 버섯 葱油蒸斑片 Steamed Garoupa Fillet with Soya Sauce and Spring Onion 마늘과 함께 쪄낸 생선살 蜀国酸汤鱼 Szechuan-style Fish Fillet with Fermented Vegetable Broth 쓰촨 스타일 생선살 요리 蒜容菠菜 Stir-fried Spinach with Garlic 시금치와 마늘 볶음 Rice, Noodles, and Congee 饭及面类 | 밥,면,죽 肉丝时蔬炒面 Wok-fried Noodles with Shredded Pork and Greens 웍에 볶은 돼지고기와 면 요리 (신 메뉴) 蜜汁叉烧 上汤面 Poached Noodles with Superior Soup and BBQ Honey Pork 포치드 누들과 슈퍼리어 수프 & BBQ 허니 포크 (신 메뉴) 滑蛋捞饭 Steamed Rice with Assorted Meats and Greens in Egg Sauce 다양한 종류의 고기와 야채를 계란 소스에 볶은 요리 (신 메뉴) 咸蛋黄肉碎炒饭 Fried Rice with Minced Pork and Salted Egg Yolk 다진 프록과 소금에 절인 달걀 노른자를 곁들인 볶음밥 是日靓粥 Congee of the Day 오늘의 죽 Dessert 甜品 | 디저트 扬枝甘露 Chilled Mango Sago with Pomelo 차가운 망고 사고와 포멜로 香茅芦荟冻 Chilled Lemongrass Jelly with Aloe Vera and Calamansi Juice 시원한 레몬그라스와 알로에 &깔라만시 쥬스 传统红豆糕 Chilled Traditional Red Bean Cake 전통적은 단팥빵 (신메뉴) 脆皮炸巧克力奶 Deep-fried Crispy Chocolate Cream 깊게 튀긴 초코렛 크림 (신메뉴) 鳄梨龙须卷 Kataifi Roll with Avocado 아보카도와 카타피 롤 莲蓉芝麻枣 Sesame Ball with Lotus Paste 튀긴 참깨 볼과 연꽃 페이스트 葡式蛋挞仔 Baked Mini Portuguese Egg Tart 오포르투갈 식 계란 타르트 New Gluten Nuts 新菜 | 신메뉴 麸质 | 글루텐 含坚果 | 견과류 Seafood Spicy Vegetarian 含海鲜 | 채식 辣 | 매운 素食 | 베지테리안 Price is in PHP, VAT-inclusive, and subject to 10% service charge. If you are concerned about food allergies, please alert a member of our service team. 价格以比索为准，已包含消费税， 需令收10%服务费， 如果您担心食物过敏问题，请提醒我们的服务团 队成员。 모든 요금은 PHP로 표시되며, VAT가 포함된 가격으로 10%의 서비스 요금이 추가로 부과됩니다. 음식 알레르기가 우려되시는분은 서비스 팀에게 알 려 주십시오..
Recommended publications
  • MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER

    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER

    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤 海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼 姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬 玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
  • Beverages Alcoholic Beverages

    Beverages Alcoholic Beverages

    Alcoholic Beverages Cocktail ＄5 cocktail Monday Beverages Chu-Hi (Japanese Sho-chu & soda) 8.5 ・Iced Tea 3.5 lemon, green apple, yuzu, calpico ・ Flavored Nigori 8.5 Iced Green Tea 3 5 ・Iced Matcha 3.5 hi-ball sho-chu Rock 8. sake lime jack-coke ・ Iced Matcha Float 5 bloddy mary mimosa ・Iced Black Tea 3 screw driver sake mojito ・Ginger Honey Tea Soda 4.5 Beer Half Price Sapporo Draft Tuesday ・Tea Lemonade Soda 4.5 draft ・Sapporo or asahi draft <pint>18oz 6.5 <glass>10oz 3.5 ・Shiso Mojito Soda 4.5 ・Sapporo or Asahi SD <pitcher> 60oz 18 5 ・Hot Ginger Matcha w/soy milk 4.5 bottled ・Kirin large 22 oz, 7. ・Hot Matcha 3.5 ・Kirin or Kirin light small 12 oz, 5 ・Orion 21.5 oz, 7.5 Soft Drinks ・Echigo red premium Ale 330ml 6.5 ・ Fountain coke, diet coke, sprite, 3 ・Echigo premium stout 330ml 6.5 Dr. pepper, root beer, lemonade ・Kawaba Snow Weizen 11.16 oz 8.5 ・Calpico 3 ・Kawaba Sunrize Ale 11.16 oz 8.5 ・Apple Juice 2.8 ・Kyoto Matcha IPA 330ml 11 ・Milk (white or chocolate) 2.5 premium, cold 5 ・Ramune 4 Sake ・otoko yama 男山 dry glass 9. ・ くろさわ 5 ・Melon Cream Soda 4 .8 kurosawa dry 300ml 15. ・kubota 久保田 300ml 21 ・Mango Cream Soda 4.8 ・sayuri nigori (unfiltered) さゆり 300ml 15 Melon Cream Soda Float 5.8 ・kurosawa nigori (unfiltered) 300ml 16 (+GreenTea Ice Cream) house cold Half Price HouseColdSake Wednesday Sake ・house cold sake Hatsuru 白鶴 6.5 Any Drink Float ・house nigori (unfiltered) Ozeki 大関 6.5 5 your soft drink +1.
  • Ar Yzt a Food Solutions

    Ar Yzt a Food Solutions

    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
  • Dim Sum Style Bbq, Rice, Noodles Beverages Café

    Dim Sum Style Bbq, Rice, Noodles Beverages Café

    DIM SUM STYLE CONGEE BBQ, RICE, NOODLES BEVERAGES Smashed Cucumber .........................6 Cantonese Style Roasted Hong Kong Milk Tea ................. 5 House congee comes with a soya Garlic, chili, sesame, cilantro Duck Thighs ...................................32 (hot or cold) poached egg, Chinese cruller, and Rice Noodle Roll ...............................9 House plum sauce, duck chicharron, a selection of toppings you may pancake, scallion Loose Tea .........................................7 Shrimp, pork and sweet soy 8 choose from our Congee Cart. ..... Taiwan Green Tea Jah Leung ........................................6 BBQ Quail ......................................18 Chrysanthemum Tea Sweet chili soy, cruller, peanuts INCLUDED CHOICES: Rice, pickled vegetable, ginger scallion sauce Coffee ..............................................4 Shumai ............................................7 Scallions Chili Oil Fried Pork Chop Claypot .................24 House Sodas ....................................5 Brown butter scallop, pork White Pepper Peanuts Fried rice, tomato sauce, cheese (Cream, Cherry, Citrus) Char Siu Bun ....................................5 Sesame Seeds Bean Sprouts Sprite & Salted Lemon ......................3 BBQ pork Sesame Oil Black Pepper Steak Claypot ............26 Snow Pea Leaves ..............................7 Confit potato, duck egg, rice Soda .................................................3 House oyster sauce, crispy garlic ADDITIONAL CHOICES: Beef Chow Fun ...............................18 Blooming
  • Carbohydrate Counting List

    Carbohydrate Counting List

    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
  • Chinese Cookbook Favorite Recipes from the Confucius Institute’S Meishi Chinese Cooking Classes for U-M Students Contents About CIUM

    Chinese Cookbook Favorite Recipes from the Confucius Institute’S Meishi Chinese Cooking Classes for U-M Students Contents About CIUM

    Meishi Chinese Cookbook Favorite Recipes from the Confucius Institute’s Meishi Chinese Cooking Classes for U-M students Contents About CIUM .................................................................................................4 Pork Barbecued Pork ..........................................................................31 About Meishi Chinese Cooking Classes .........................................4 Barbecued Pork: Taiwanese Taco ..................................... 32 Meishi Chefs .................................................................................................5 Pearl Meatballs ........................................................................... 33 Chinese Cooking as a People Unifier by Danielle Sarns, 4321 Pork Short Rib ................................................................. 34 CIUM Student Reporter .............................................................6 - 7 Rice & Noodles Chinese Pantry Basic Ingredients .............................................. 8 - 9 Ants Climbing a Tree .............................................................. 35 Appetizers Barbecued Pork Fried Rice ................................................... 36 Pan-Fried Noodles ....................................................................37 Dumplings and Potstickers .................................................10 - 13 Rice: White and Brown .......................................................... 38 Fried Tofu with Peanut-Sesame Sauce ...................................14 Rice Noodles ..............................................................................
  • Macau Is Constantly Reinventing Itself with New Developments and a Burgeoning Arts Scene That Celebrates Both Its Portuguese Legacy and Chinese Heritage

    Macau Is Constantly Reinventing Itself with New Developments and a Burgeoning Arts Scene That Celebrates Both Its Portuguese Legacy and Chinese Heritage

    THE FORMER PORTUGUESE COLONY is a city of paradoxes: crumbling old and shiny new; everything from architecture to food is a blend of East and West in good measure. Macau is constantly reinventing itself with new developments and a burgeoning arts scene that celebrates both its Portuguese legacy and Chinese heritage. The recent opening of the 55-kilometer bridge connecting it to Hong Kong and the mainland has helped grow Macau’s vibrant dining culture even further with MACAU the city’s being better connected. As big new resorts place have brought exciting restaurants with them, and local restaurants continue to make their beloved traditional foods, it’s no wonder 2018 was Macau’s inaugural year as a UNESCO Creative City of Gastronomy, and next March Asia’s 50 Best Awards gala returns to Cotai—all of which make it prime time to plan a palate-whetting trip. Guia Lighthouse SEE + DO in St. Lazaro Yes, there's life beyond the blackjack table. We're betting the rich heritage and blossoming arts scene will offer plenty of distractions for the family. In the south, Science Centre (accessible by foot ACE; COURTESY OF Coloane Island (msc.org.mo) or cable car) is a P S has a couple of designed by wonderful quiet T R A nature trails for architect I.M. Pei to spot with a PITARCHASAK O S those wanting to watch the sunset colonial vibe for do a spot of hiking. over the Macau ample photo + Check out the Peninsula. + If opportunities. One IPA VILLAGE A T latest Art Space you’re a selfie just might think (taipavillage fanatic, the Guia you were in UNESCO World macau.com) in Lighthouse Portugal.
  • Macau Egg Tarts Mix of Original Portuguese and Chinese Egg Tart with Classic English Touches

    Macau Egg Tarts Mix of Original Portuguese and Chinese Egg Tart with Classic English Touches

    Macau Egg Tarts Mix of original Portuguese and Chinese egg tart with classic English touches. The pastry is similar to the Portuguese version, yet the egg filling is not as sweet. Macau Egg Tart Method Ingredients Make the dough • After a further 30minutes, remove Dough: • In a mixer, mix the flour, salt, sugar from the fridge and cut the dough and water for a few seconds. into discs of about 0.5 inch in • Cake flour 2kg • Remove and reserve rolled in a thickness • Salt 15g shape into a ball. Rest for 30 • Press it with your fingers and • Sugar 80g minutes in a fridge. mould the dough into the egg tart • Separately, for the butter mix, mix moulds, covering the internal sides • Water 1lt the unsalted butter with the flour of the mould completely. and roll it flat into a square shape • Reserve in the fridge for a further Butter mix: about 0.5 inch in thickness. 20 minutes. • Butter ( unsalted ) 1.5kg • After the 30 minutes rest, roll out the first ball or dough into a square Egg tart filling: • Cake flour 200g shape about 0.5 inch in thickness. • In a large mixing bowl, • Lay the butter mix on top-fold, whisk the sugar and egg yolks Filling: roll out and treat like puff pastry together and add the rest of the ( 3,4,3 folding ) ingredients. Pass the whole mix • Egg yolk 18pc • Roll out the whole dough into 1/8 through a strainer and allow 20 • Sugar 300lt inch thickness and roll it inwards minutes to rest.
  • 西餐western Food

    西餐western Food

    中餐 Chinese Food | 西餐 Western Food | 中国酒 Chinese Alcoholic Drink s | 洋酒 Imported Wines | 饮料 Non-Alcoholic Beverage s 凉菜 类 小贴士：1、双击或用鼠标拖选一个单词，就会显示单词的意思。2、按“Ctrl+F”组合键，就能快速查找到菜单的中英文！ 1、白菜心拌蜇头 Marinated Jellyfish and Chinese Cabbage in Vinaigrette 81、桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice 2、白灵菇扣鸭掌 Mushrooms with Duck Feet 82、卤鸭冷切 Spicy Marinated Duck 3、拌豆腐丝 Shredded Tofu with Sauce 83、松田青豆 Songtian Green Beans 4、白切鸡 Boiled Chicken with Sauce 84、色拉九孔 Abalone Salad 5、拌双耳 Tossed Black and White Fungus 85、凉拌花螺 Cold Sea Whelks with Dressing 6、冰梅凉瓜 Bitter Melon in Plum Sauce 86、素鸭 Vegetarian Duck 7、冰镇芥兰 Chinese Broccoli with Wasabi 87、酱鸭 Duck Seasoned with Soy Sauce 8、朝鲜辣白菜 Korean Cabbage in Chili Sauce 88、麻辣牛筋 Spicy Beef Tendon 9、朝鲜泡菜 Kimchi 89、醉鸡 Liquor-Soaked Chicken 10、陈皮兔肉 Rabbit Meat with Tangerine Flavor 90、可乐芸豆 French Beans in Coca-Cola 11、川北凉粉 Clear Noodles in Chili Sauce 91、桂花山药 Chinese Yam with Osmanthus Sauce 12、刺身凉瓜 Bitter Melon with Wasabi 92、豆豉鲫鱼 Crucian Carp with Black Bean Sauce 13、豆豉多春鱼 Shisamo in Black Bean Sauce 93、水晶鱼冻 Fish Aspic 14、夫妻肺片 Pork Lungs in Chili Sauce 94、酱板鸭 Spicy Salted Duck 15、干拌牛舌 Ox Tongue in Chili Sauce 95、烧椒皮蛋 Preserved Eggs with Chili 16、干拌顺风 Pig Ear in Chili Sauce 96、酸辣瓜条 Cucumber with Hot and Sour Sauce 17、怪味牛腱 Spiced Beef Shank 97、五香大排 Spicy Pork Ribs 18、红心鸭卷 Sliced Duck Rolls with Egg Yolk 98、三丝木耳 Black Fungus with Cucumber and Vermicelle 19、姜汁皮蛋 Preserved Eggs in Ginger Sauce 99、酸辣蕨根粉 Hot and Sour Fern Root Noodles 20、酱香猪蹄 Pig Feet Seasoned with Soy Sauce 100、小黄瓜蘸酱 Small Cucumber with
  • Yilan Handbook 2011-2012

    Yilan Handbook 2011-2012

    About FSE The Foundation for Scholarly Exchange (formerly known as the U.S. Educational Foundation in the Republic of China), supported mainly by Taiwan’s Ministry of Education (MOE), Ministry of Foreign Affairs (MOFA), and U.S. Department of State via the American Institute in Taiwan (AIT), is one of 51 bi-national/bilateral organizations in the world established specifically to administer the Fulbright educational exchange program outside the U.S. Ever since 1957, the Foundation has financed over 1400 Taiwan Fulbright grantees to the U.S. and more than 1000 U.S. Fulbright grantees coming to Taiwan. In 1962, the Foundation started the U.S. Education Information Center for Taiwan students who need information or guidance about studying in the U.S. Since 2003, the Foundation has cooperated with Yilan County Government to organize the Fulbright ETA project, with a view to providing high-quality English instruction to students in the county’s junior middle and elementary schools. Later, in 2008, the Kaohsiung City Government and the Foundation jointly began to deliver a similar ETA program in Kaohsiung. Currently, there are 28 Fulbright ETA grantees participating in this special project in both places. FSE is overseen by a Board of Directors comprising five Taiwanese and five U.S. members, with the director of the American Institute in Taiwan (AIT) as the Honorary Chairman of the Board. The Fulbright Program The Fulbright Program was established in 1946 in the aftermath of WWII, as an initiative of Senator J. William Fulbright of Arkansas, who believed that a program of educational and cultural exchange between the people of the United States and those of other nations could play an important role in building lasting world peace.
  • Nutrient Values of Chinese Dim Sum

    Nutrient Values of Chinese Dim Sum

    Risk Assessment Studies Report No. 17 NUTRIENT VALUES OF CHINESE DIM SUM April 2005 (Revised February 2007) Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region i This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department (FEHD) of the Government of the Hong Kong Special Administrative Region. Under no circumstances should the research data contained herein be reproduced, reviewed, or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from FEHD. Acknowledgement is required if other parts of this publication are used. Correspondence: Risk Assessment Section Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong. Email: [email protected] ii Contents Page Abstract 2 Objectives 3 Background 3 Scope of Study 5 Method 6 Sampling Plan Laboratory Analysis Data Analysis Results and Discussion 7 Nutrient Contents in Chinese Dim Sum Effects of Adding Sauces in the Boiled Vegetable Effects of Consuming Soup on the Sodium Content of Noodle-in-soup Limitations of the study Conclusion and Recommendations 16 References 21 Annex I: Recommendations of WHO and FAO on Nutrient Intake 22 Annex II: Nutrition and Health 24 Annex III: Chinese dim sum analyzed in this study 27 Annex IV: Testing Methods for the Determining Nutrient Contents 30 in Foods iii Annex V: Nutrient Contents of Chinese Dim Sum (per 100 g) 32 Annex VI: Nutrient Contents of Chinese Dim Sum (per 37 Serving/Unit) Annex VII: Nutrient Contents of Three Chinese Dim Sum Menus 43 Annex VIII: Criteria for Evaluation of Nutrient Values of Chinese 46 Dim Sum Sets iv Risk Assessment Studies Report No.
  • ST/LIFE/PAGE&lt;LIF-005&gt;

    ST/LIFE/PAGE<LIF-005>

    | FRIDAY, JUNE 8, 2018 | THE STRAITS TIMES | happenings life D5 FOOD oven-baked cajun salmon with ikura Eunice Quek Food Correspondent recommends served atop champagne cream sauce; PROMOTIONS or USDA Black Angus filet mignon with US Idaho mashed potatoes, a 180g chargrilled filet mignon served with Picks Indian Spice Trail At Melt Cafe Indian speciality chef Santosh wild summer mushrooms and drizzled Kumar pays tribute to his roots with flavourful Yakiniku sauce. with menu highlights such as WHERE: 04-01/31 Mandarin Gallery, Food Mumbai snacks of ragda patties, 333A Orchard Road MRT: Somerset/ zaffrani lamb curry and Meen Orchard WHEN: June 15 - 17, 11.30am - malabar of grilled pomfret in 4pm, 5 - 10.30pm PRICE: $98 ++ a sweet-spicy curry. person TEL: 6836-3333 INFO: E-mail WHERE: Level 4 Mandarin Oriental [email protected] Singapore, 5 Raffles Avenue MRT: Promenade WHEN: Till June 17, Oysters With Beer At Angie’s, noon - 2.30pm, 6.30 - 9.30pm Red Hot Chalupitas At LES45 PRICE: $78++ - $88+ a person Angie’s Oyster Bar has a special deal TEL: 6885-3500 INFO: E-mail that includes three types of premium [email protected] oysters paired with international craft beer ($25++). At Mexican joints, The Best Of Tokai At Keyaki Lower East Side 45 (LES45) and Lower Keyaki’s executive chef Shinichi East Side Katong, there is a special Nakatake has curated two kaiseki set tasting set with five chalupitas menus featuring delicacies from topped with tender turkey, green Japan’s Tokai region. Highlights sauce, coriander and onions ($18++). include premium Hida beef, WHERE (MRT): Level 45 Singapore Hitsumabushi grilled-unagi dish Land Tower, 50 Raffles Place (Raffles Nagoya-style and grilled saltwater Place); LES Katong: 19 East Coast hamaguri clams from Kuwana city.