2019 October Menu

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THAI CURRY green curry w/ choice of meat 14.5 Mains massamun curry w/ beef 14.5 red curry w/ choice of meat 14.5 Menu KATSU CURRY fried chicken cutlet, mild japanese Entree curry + rice 14.5 ROTI + SATAY pan fried roti bread w/ peanut BEEF NOODLE SOUP sauce 6.5 marinated sliced beef served in a rich, hearty broth w/ bok choy, beansprouts & rice noodles 14.5 SPRING ROLLS ( 5pcs ) vegetable 7.9 WONTON SOUP W/ PRAWNS (no noodles) prawns 8.9 pork and prawns wontons, prawns, bok choy & beansprouts served in herbs & bone broth 14.5 EDAMAME steamed soybeans, lightly salted 5.9 TOM YUM ( rice or noodles ) TAKOYAKI ( 6pcs ) traditional spicy and sour soup w/ fresh herbs deep fried octopus filled dough and choice of meat 14.5 balls 6.9 BASIL CHICKEN OKONOMI FRIES minced chicken, bamboo, basil, beans, shoestring fries, katsu sauce, mayo, carrot + rice 14.5 bonito flakes 6.9 CHILLI CHICKEN tender chicken slices, beans, carrots, rich creamy sauce + rice 14.5 PHAD THAI rice noodles, beansprouts, chives, eggs, tamarind BLACK PEPPER BEEF sauce, crushed peanuts, lemon 14.9 tender beef slices, fresh vegs, black pepper sauce + rice 14.9 SPICY FRIED NOODLES spicy flat rice noodles w/ chicken and CHICKEN CASHEW NUTS vegetables 14.5 tender chicken slices stir fried w/ fresh vegs topped w/ roasted cashew nuts 14.9 FRIED NOODLES rice noodles, wok tossed w/ chicken, egg and vegetables 14.5 TERIYAKI CHICKEN grilled boneless chicken thigh, green salad, CHICKEN SATAY SAUCE house made teriyaki sauce + rice 14.5 sliced chicken w/ home made peanut sauce + rice 14.5 TERIYAKI CHICKEN SALAD grilled boneless chicken thigh, green salad, house made teriyaki sauce & sesame dressing, FRIED RICE mayo 14.5 classic thai fried rice, choice of meat, eggs, vegetables 14.5 KATSUDON chicken cutlet, egg, onion, home-made LAAB CHICKEN sauce + rice 14.9 minced chicken, corriander, lime juice, red onion, shredded cabbage + rice 14.9 SAUCE KATSUDON CRISPY PORK W/ BOK CHOY chicken cutlet, green salad, katsu sauce, mayo home roasted crispy pork belly w/ stir fry bok + rice 14.5 choy in savoury sauce 15.9 TERIYAKI BURGER grilled marinated chicken thigh, lettuce leaf, onion, salad greens, house made teriyaki Extras sauce + fries 14.9 KATSU BURGER rice 3 crispy pork 6.5 meat 4 chicken teriyaki 6.5 fried chicken cutlet, lettuce leaf, salad greens, cashew nuts 4 chicken cutlet 7 beetroot, carrot, red onion, katsu sauce, tom yum soup 4 salad 5 mayo + fries 14.9 @aroythaieatery 225 Riddiford Street, Newtown I 04-389 3088 11 Courtenay Place, Te Aro I 04-802 4178 @origamiwellington.

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INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt
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Uramaki [¤CGMPS]
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1 OUR HEALTHY EATING KEY ※ Gluten
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CLASSIC TONKATSU Ladies and gentlemen, may we have your attention, please: for your gustatory pleasure and delight, we now present the star of this chapter, tonkatsu. Here it is, the classic method, which is so incredibly sat- isfying, and also so easy to whip up. In this recipe, Tadashi shares a family secret—coat the pork with flour and egg twice, which makes the tonkatsu even crunchier. (Old-school tonkatsu joints in Japan, by the way, often use lard instead of oil for frying, which makes the tonkatsu even crunchier, but we’re SERVES 4 sticking to oil and saving on the heart bypass sur- 3⁄4 pound cabbage, cored gery bills, thank you very much.) Be sure to use a 4 fillets boneless pork shoulder or pork loin deep-fry (or “candy”) thermometer to gauge temper- (about 1 pound), about 3⁄4 inch thick ature while you deep-fry; the easiest way to screw Salt and ground black pepper up this dish is to fry the pork too hot or too cold. In 2 eggs Japan, they say you deep-fry the tonkatsu until it’s 1⁄2 cup flour the color of kitsune, that is, the golden brown hue of a fox. Serve the pork this way: sliced into strips, rest- 2 cups panko crumbs ing against a mound of shredded cabbage, slathered Vegetable oil for deep-frying in tonkatsu sauce, and with a dab of sinus-clearing 4 teaspoons Japanese karashi mustard (see karashi mustard on the side. A bowl of steaming page 234) white rice on the side is also mandatory.
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Rice Entree Noodle Entree
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English Catalog
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