DOCSLIB.ORG

THAI STREET FOOD and NOODLES

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
THAI STREET FOOD and NOODLES ServedLunch Monday–Friday Special (11pm–3pm) Appetizers Fried Rice Thai Iced Tea or CoffeeBeverages $3.50 A1. Spring Rolls ; $6.95 F1. Pineapple Fried Rice $12.95 Served with steamed rice (Except Fried Rice & Stir-Fried Noodle) Crispy Thai style spring rolls served with a With shrimps and chicken, pineapples, peas, L1. Pad Thai Iced Green Tea $2.95 delicious sweet and sour sauce. tomatoes, raisins, onions, and egg in curry powder. Hot Coffee Chicken, Pork, Veggie or Tofu; $8.95 $2.00 A2. Tofu Triangles ; $6.95 F2. Crab Fried Rice $13.95 Crispy Chicken $9.95 Hot Thai Tea $2.00 Fresh fried tofu, served with sweet and Stir-fried rice with crab meat, onions, tomatoes and egg. Rice noodle stir-fried with egg, bean sprouts, scallions, Hot Green Tea $2.00 sour sauce, topped with ground peanut. egg and topped with ground peanuts Soda $2.50 A3. Chicken Satay $7.95 Choice of meat Coke, Diet Coke, Ginger Ale or Sprite (For Thai Fried Rice & Basil Fried Rice) Choice of meat (L2-L4) Marinated and grilled on skewers with peanut ; and cucumber sauce. Chicken or Pork, Veggie or Tofu ; $10.95 Chicken, Pork, Veggie or Tofu $8.95 Beef or Shrimp $10.95 A4. Chicken Wings Beef or shrimp $12.95 $6.95 L2. Drunken Noodle f Stir-fried wide rice noodles Chicken wings marinated in Thai spices, Seafood $14.95 Singha, Thailand Beer $5.00 with assorted vegetables and egg in spicy Thai basil sauce. then fried, and served with F3. Thai Fried Rice Chang, Thailand $5.00 L3. Pad-See-Iew sweet and sour sauce. Stir-fried rice with egg, onions, tomatoes, Sapporo, Japan (Big Can) Stir-fried wide rice noodles with Chinese broccoli $8.00 A5. Shumai scallions, and cilantro. $6.95 and egg in dark soy sauce. Sierra Nevada, USA $5.00 Steamed or fried dumpling filled with F4. Basil Fried Rice f Samuel Adams, USA ground shrimp and veggie THAI STREET FOOD L4. Rad-Na Noodle Pan seasoned wide rice noodles $5.00 served with a soy sauce. Stir-fried rice with egg, onions, jalapenos, and Chinese broccoli, served with light brown gravy. Bud Lite, USA $5.00 and basil leaves with chili garlic sauce. NOODLES L5. Crispy Noodles Pad Thai A6. Veggie Curry Puffs ; Corona, Mexico $5.00 $7.95 Crispy egg noodle stir-fried with shrimp and chicken, Ground corn, onions, potatoes, carrots and Amstel Light, Holland bean sprouts, scallions, egg and topped with ground peanuts. $5.00 and curry powder coated with wheat flour. Heineken, Holland Chicken, Pork, Veggie or Tofu; $10.95 $5.00 A7. Thai Veggie Dumpling ; $6.95 Curry Rice Plates Beef or Shrimp $12.95 Steamed or fried vegetable dumpling. NoodlesChoice of meat Served with steamed white rice Served with soy sauce. ; Choice of meat (L6-L10) Chicken or Pork, Veggie or Tofu $10.95 Choice of meat Hana Fuji Apple A8. Scallion Pancake ; Chicken, Pork, Veggie or Tofu; $8.95 Sake $6.50 $6.95 Crispy Chicken $11.95 Chicken or Pork, Veggie or Tofu; $14.95 Pan-fried scallion pancake fried until Beef or Shrimp $10.95 Hana Lychee Sake $6.50 Beef or shrimp $12.95 Beef or shrimp $16.95 brown and crispy, L6. Spicy Fried Rice Basil f Stir-fried rice with egg Hakutsuru Sake $6.50 Seafood $14.95 Seafood $18.95 served with house special ginger sauce. and sweet basil leaves in hot basil chilli sauce. N1. Pad Thai Add Chickpeas +$1.25 A9. Pot Stickers $6.95 Rice noodles stir-fried with egg, bean sprouts, L7. Thai Fried Rice Steamed or fried ground chicken and C1. Red Curry f Coconut milk with peas, carrots, scallions, egg and topped with ground peanuts. Stir-fried rice with egg, tomatoes, onion and scallion. vegetables wrapped in dumpling skin bamboo shoots, bell peppers, basil leaves & mushrooms. L8. Hot Basil Leaves Sautéed with onions, bell peppers, served with soy sauce. Glass Bottle N2. Drunken Noodle f C2. Massaman Curry Thai Style f mushrooms, carrots and sweet basil leaves in hot chili sauce. White Wine Stir-fried with rice noodles with assorted vegetables Dark Horse, Chardonnay California $7.50 $26.00 Coconut milk with carrots, cherry tomatoes, L9. Ginger & Scallions and egg in spicy Thai basil sauce. onions, potatoes & roasted peanuts. This wine is bright and juicy with aromas of sweet spice, Stir-fried with mushroom, onion, carrots, bell pepper, peach nectar, apple blossom and buttered popcorn. N3. Pad See Iew C3. Yellow Curry f Coconut milk with pineapples, potatoes, scallion and ginger in brown sauce. Seaglass, Riesling Monterey, California Stir-fried wide rice noodles with Chinese broccoli carrots, cherry tomatoes, onions, peanuts & bell peppers. L10. Sriracha Delight Stir-fried with assorted vegetables $7.00 $25.00 Soup Sweet fruit and fragrant floral aromas lead to a lingering, S01. Tom Yum f Chicken $5.50 Shrimp $5.95 and egg in dark soy sauce. and pineapples in Sriracha sauce C4. Green Curry ff Coconut milk with peas, carrots, delicious, off-dry finish that pairs exceptionally well Thai style hot and sour soup spiced with N4. Rad Na Noodle bamboo shoots, bell peppers, basil leaves and mushroom. with spicy food. lemongrass, lime juice, chili, scallions, Pan fried flat rice noodles with Chinese broccoli L11. Crab Fried Rice With shredded crab meat, $10.95 C5. Panang Curry cilantro and mushrooms. in gravy sauce. carrots, onions, peas, tomatoes, scallions and egg. Moscato Australia Richer, creamier, and more full of herbs. Lime leaves, $8.00 $28.00 L12. Crispy Chicken with side salad. Delightfully light, crisp and fresh, bursting with fresh fruit S02. Tom Kha Chicken or Vegetable $5.50 Shrimp $5.95 N5. Crispy Noodle Pad Thai mushroom and peppers, topped with coconut cream. $9.95 Chicken or vegetables in coconut soup with flavor. This wine is a touch sweet with a subtle sparkle. Stir-fried crispy yellow noodle, bean sprout, L13. Crispy Chicken Basil f Sauteed bell pepper, mushrooms, scallions and cilantro. C6. Mango Curry f Chicken, Coconut milk with $9.95 and scallions with ground peanuts. $14.95 onions and basil leaves with chili sauce. Sauvignon Blanc mango chunks, onion, carrots, bell peppers Marlborough, New Zealand $8.50 $28.00 S03. Vegetable Soup $4.50 N6. Spicy Noodle f in a special yellow curry. L14. Seafood Delight $12.95 An aromatic wine bursting with tropical fruits and Fresh vegetable soup in a vegetarian broth Sauteed assorted vegetables with house sauce. zesty citrus flavors. refreshingly mouthwatering. Stir-fried yellow noodles with jalapeno, onions, with scallions and cilantro. scallions, and bell peppers in garlic chili sauce. L15. Tofu Tamarind ; $8.95 Tofu stir-fried with assorted vegetables, ginger and pineapple in tamarind sauce. EntreeAll dishes servedRice with Platessteamed rice L16. Vegetable Delight ; $8.95 Red Wine S04. Thai S Salad Assorted vegetables stir-fried in light brown sauce. Pinot Noir Central Coast, CA $7.00 $25.00 alad $9.95 D1. One Night in Bangkok ff $12.95 A silky pinot noir with strong varietal berry and Steamed chicken breast with boiled egg wedges Steamed whiteSide rice orders L17. Vegetable Hot Basil ; f $2.00 Stir-fried minced chicken with bell peppers, fresh chili, $8.95 cherry fruit. Hints of violets and toasty oak and fried tofu on a bed of iceberg lettuce. Sauteed assorted vegetables seasoned with hot Steamed Noodles $3.00 jalapeno, garlic, and basil leaves in Thai style basil sauce. lead to a supple finish. basil leaves, bell pepper in chili sauce. S05. Larb Salad Chicken or Pork $12.95 Beef $13.95 Brown Rice $3.00 D2. Pad Nua Namman Hoi (Beef Oyster Sauce) $13.95 Malbec Mendoza, Argentina Mixed in a Thai hot and sour sauce, onions, Peanut sauce $2.00 L18. Bangkok Garden ; f $8.95 $7.00 $25.00 Stir-fried beef with scallions, bell pepper, onions, Flavors of plum and sweet blackberry with lemongrass, ground toast rice, Steam vegetables Steamed assorted vegetables, $4.95 jalapeno and mushrooms in our delectable oyster sauce. powerful aromas of red berries and floral notes cilantro and scallions. Sticky rice served with our house peanut sauce. $2.00 followed a soft tannin finish. D3. Spicy Pad Pik Khing ff Stir-fried green beans with L19. Chicken Cashew Nuts Coconut rice $3.00 Fried with bell peppers, $9.95 red peppers, ginger, kaffir lime leaves, chili paste & garlic paste. onions, mushroom, carrots, pineapples, and scallions in Merlot Clarksberg, CA $7.50 $26.00 Chicken or Pork, Tofu or Vegetable ; $12.95 our chef’s special sauce topped with cashew nuts. Silky, rich and round with flavors of black cherries Beef $14.95 and ripe plums. The finish is soft with touches Choice of meat (L20-L24) of roasted cocoa. D4. Crispy Chicken Basil ff ; Ice Cream Dessert $5.95 $13.95 Chicken, Pork, Veggie or Tofu $9.95 Marinated crispy chicken sauteed with onions, bell peppers, Cabernet Sauvignon Mendoza, Argentina Vanilla or Green Tea Beef or Shrimp $11.95 $8.00 $28.00 An expressively spicy wine, spicy with black pepper and sweet basil leaves in chef’s special hot chili sauce. L20. Green Curry ff Mango Sticky Rice $8.95 and cassis aromas, in the mouth, black fruits and D5. Crispy Chicken Coconut milk with peas, carrots, bamboo shoot, Honey Banana $13.95 kind tannins are followed by a longfinish. $6.95 Marinated chicken deep fried until crispy brown bell pepper, string bean, basil leaves and mushroom. served with a salad, sweet and sour sauce. L21. Red Curry f D6. Cashew Nuts f Stir-fried with onions, bell peppers, Coconut milk with peas, carrots, bamboo shoots, mushrooms, pineapple, scallions, and cashew nuts in our bell peppers, basil leaves and mushrooms.
Load more

Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Thai Pepper Lunch.Pdf
    THAI PEPPER Vegetables, Tofu, Chicken, Beef, Pork $7.95 Combo (Chicken, Pork, Beef) $8.95 Shrimp, Squid, Fillet Tilapia $8.95 Duck $9.95 ​ Thai Favorite Entree Thai Noodles ​ ​ Served with your choice of white, brown or fried rice ($1.00 extra) ​ PAD THAI Traditional Thai rice noodles with egg, scallion, bean GINGER PERFECT sprouts, and ground peanuts Stir fried fresh ginger, mushroom, bell pepper, onion, ​ carrots, and scallions in brown sauce D.U.I. ( SPICY NOODLES) Pan fried flat noodles with fresh basil, onion, broccoli, bell CASHEW NUTS WITH CHILI SAUCE pepper in chili garlic sauce Stir fried cashew nuts, bell pepper, onion, carrots, and scallions in chili sauce PAD SEE EWE Pan Fried flat noodles with egg, broccoli, carrots in Thai GARLIC LOVER sweet soy sauce Stir fried with touch of garlic & black pepper on bed of steamed veggies PAD WOON SEN Stir fried glass noodles with egg, carrot, onion and scallions THAI BASIL SAUCE in light brown sauce Stir fried onions, bell pepper, and basil leaves in chili sauce LAD NAH BROCCOLI WITH BROWN SAUCE Sautéed broccoli, carrot and snow peas with soybean Stir fried broccoli with carrots and mushroom gravy sauce over BABY CORN WITH BROWN SAUCE THAI SPAGHETTI Stir fried baby corn with carrots, mushroom and scallions Small noodle With your choice of curries PAD PRIK KING PAD THAI WOON SEN Stir fried green beans, carrots, and bell pepper in prik king Stir fried glass noodles with egg, scallions, bean sprouts sauce and ground peanuts SWEET AND SOUR SAUCE SINGAPORE NOODLE Stir fried onion, cucumber,
    [Show full text]
  • We Make HEALTHY Eating FUN and EASY
    FIX FROZEN VEGETABLES in the MICROWAVE! Basic Pantry Supplies ARE YOU BARBECUING or GRILLING?? The healthiest way to fix FROZEN vegetables is microwaved General: Salt, Pepper, Sugar (white, brown, powdered), ® Great Meals To BARBECUE is to use LOW heat and cook SLOWLY. in a covered dish. Times will vary with the microwave’s size Flour, Corn Starch To GRILL is to use HIGH heat and cook QUICKLY! The and wattage so you may need to experiment some with yours Spices and Seasonings: Liquid Smoke, Garlic (powder or In cuts that are best for GRILLING include cuts that are more (3-4 minutes on HIGH for 8 ounces of veggies is a good place cloves), Onion (diced or flakes), Lemon-pepper, Cumin, Minutes naturally tender: any beef ‘loin’ steaks (T-bones, strips, to start.) When vegetables are heated thoroughly, carefully Cinnamon, Chili powder, Poultry or Seafood Seasoning filets, rib eyes and sirloins), pork chops, boneless-skinless remove from microwave, uncover (watch out for the steam), Cooking Oils: Canola, Olive or Peanut, etc. chicken breasts, lamb chops and fish steaks. The cuts that stir them and then re-cover. As with all foods, the residual heat Dry Soup Mix (i.e., Lipton Onion Soup Mix) REFERENCE GUIDE are best for BARBECUING are beef roasts and briskets, will cause the vegetables to continue to cook some after they Cream Soups (mushroom, tomato, celery, potato, etc,) pork roasts and ribs, chicken parts with the skin still ON have been removed from the microwave. Serve while hot! Sauces: Tomato Sauce, Soy Sauce, Pasta Sauce, them (split breasts, thighs, drumsticks, wings, etc.) A few ways to add variety to your vegetables: Worcestershire Sauce, BBQ sauce, chili sauce, Peas: Add undiluted Cream of Potato soup Alfredo Sauce, Heinz 57 Sauce HOW TO THAW MEAT IN YOUR MICROWAVE REHEATING FOOD IN YOUR MICROWAVE Carrots and Corn: Butter them.
    [Show full text]
  • Dine in Menu
    THAI APPETIZERS Fried Tofu $ 6.955.95 Deep fried bean curd, served with sweet & sour sauce and ground peanuts. Crab Rangoon $ 6.955.95 Crispy pastry filled with cream cheese, chopped celery and crab meat, served with sweet & sour sauce. Crispy Thai Egg Roll $ 6.955.95 Deep fried thin crepe filled with carrot, cabbage, and glass noodles served with Thai sweet & sour sauce. Fresh Spring Roll $ 6.955.95 Fresh spring roll filled with cucumber, tofu, cabbage, topped with tangy tamarind sauce. Fish Cakes $ 6.955.95 Deep fried ground fish patties with Thai spice, served with fresh chopped cucumber topped with Thai style sweet chili and roasted ground peanuts. Pot Sticker (Chicken or Vegetable) $ 6.955.95 Fried dumpling filled with chicken or vegetable, served w/ sweet soy sauce. Chive Dumpling $ 6.955.95 Pan-fried dumpling filled with Asian chives, served with sweet soy sauce. Shumai $ 6.955.95 Steamed shrimp dumpling, served with Thai sweet soy sauce. Shrimp in the Blanket $ 8.957.95 Deep fried marinated shrimp, celery, and basil leaves wrapped in spring roll skin served with homemade sweet & sour sauce. Chicken Satay $ 12.958.95 Chicken marinated and skewered, served with peanut sauce and cu- cumber salad. Ban Thai Appetizer $ 15.9514.95 2 Satays, 2 Crab Rangoons, 2 Thai Egg Roll, and 2 Pot Stickers. SOUP Choice of: Chicken/Beef/Vegetable/Tofu Shrimp/Seafood $12.95, Salmon/Soft-shell Crab $16.95 Tom Yum (Choice of meat) $ 8.957.95 Thai hot & sour soup, lemon grass, mushrooms, tomatoes, lime leaves, cilantro, scallion, lime juice with Thai sweet chili paste.
    [Show full text]
  • Download Herb Seed Assortment 2019/20
    Herbs Allium schoenoprasum Chives xx for salads, pizza, soups, curd cheese fine for pot culture and home gardening medium standard strain thick fast regrowth Allium tuberosum Garlic Chives, Chinese Leek xx used as substitute for chives and garlic ín autumn and winter; as well for asia dishes Allium ursinum Ramsons xx chopped leaves sparingly used as substitute for garlic; cold germinator Anethum graveolens Dill x Leaves go well with sour cream and cucumber dishes, seeds are an ingredient in pickles, sauerkraut and fruit pies. Common universal variety; but mainly for seed harvest because of early flowering Strong leaved, Tetra-Dill late flowering; especially for leaf production Mammoth very broad and big leaflets, very aromatic; late flowering; for year round production Dukat, Superdukat universal late flowered varieties, fine filigree leaflets SX-951 thick foliage with dark, silvery-blue-green leaves; extend harvest period, because of highly resistant to bolting SX-952 for openfield and pot production, because of compact growth and good leaves covering; healthy, medium-green, late-flowering and dense-leaved SX-953 for pot cultivation; dark green color; upright and compact growing SX-781 mid-early; high-yielding; for forcing and openfield production; thick foliage; medium green leaves SX-782 late-flowering, universal variety, for all types of cultivation; very dark green Anthriscus cerefolium Chervil x the dark green leaves are used in culinary dishes like (and with) parsley Common fine cut dark green leaves; late sowing will not or hardly
    [Show full text]
  • Part B Other Products Referred to in Article 2(1)
    Part B Other products referred to in Article 2(1) Other products References to Part A to which the same MRLs apply (1) Main product of the group or subgroup Code number Category Code number or Common names/synonyms Scientific names Name of the group or subgroup 0110010-001 Natsudaidais Citrus natsudaidai 0110010-002 Shaddocks/pomelos Citrus maxima; syn: Citrus grandis 0110010-003 Sweeties/oroblancos Citrus grandis x Citrus paradisi 0110010 Grapefruits 0110010-004 Tangelolos Citrus paradisi x tangelo 0110010-005 Tangelos (except minneolas)/Ugli® Citrus tangelo 0110010-990 Other hybrids of Citrus paradisi , not elsewhere mentioned 0110020-001 Bergamots Citrus bergamia 0110020-002 Bitter oranges/sour oranges Citrus aurantium 0110020-003 Blood oranges Citrus sinensis 0110020 Oranges 0110020-004 Cara caras Citrus sinensis 0110020-005 Chinottos Citrus myrtifolia 0110020-006 Trifoliate oranges Poncirus trifoliata 0110020-990 Other hybrids of Citrus sinensis, not elsewhere mentioned 0110030-001 Buddha's hands/Buddha's fingers Citrus medica var. sarcodactyla 0110030 Lemons 0110030-002 Citrons Citrus medica 0110040-001 Indian sweet limes/Palestine sweet limes Citrus limettioides 0110040-002 Kaffir limes Citrus hystrix 0110040 Limes 0110040-003 Sweet limes/mosambis Citrus limetta 0110040-004 Tahiti limes Citrus latifolia 0110040-005 Limequats Citrus aurantiifolia x Fortunella spp. 0110050-001 Calamondins Citrus madurensis 0110050-002 Clementines Citrus clementina 0110050-003 Cleopatra mandarins Citrus reshni 0110050-004 Minneolas Citrus tangelo 0110050 Mandarins 0110050-005 Satsumas/clausellinas Citrus unshiu 0110050-006 Tangerines/dancy mandarins Citrus tangerina 0110050-007 Tangors Citrus nobilis 0110050-990 Other hybrids of Citrus reticulata , not elsewhere mentioned 0120010-001 Apricot kernels Armeniaca vulgaris; syn: Prunus armeniaca 0120010-002 Bitter almonds Amygdalus communis var.
    [Show full text]
  • Herbaceous: Six Important Flavors in Herbs
    Herbaceous: Six Important Flavors in Herbs 1. Anethole (the taste of anise or licorice, ouzo, pernod, sambuca): tarragon and fennel have anethole, and even basil has a mild anethole flavor. Thai basil has a strong anethole taste. The licorice herbs are the most food friendly herbs available. Use licorice herbs, and your food—especially any fish or seafood dish—will sparkle. These anise-tasting herbs are also spectacular on eggs, cheese, meat, and tomatoes. French tarragon (a different taste than Russian tarragon), is the flavor found in béarnaise sauce. http://www.epicurious.com/recipes/food/views/bearnaise-sauce- 395049 2. Lemon tasting herbs: lemongrass, lemon verbena, lemon thyme, and sorrel. It’s easy to add lemon to nearly any dish. So make sure than your herb garden contains at least one of the lemon-tasting herbs. 3. Resinous, herbs such as rosemary, thyme, and sage, have a resin, or woody, quality. The flavor of resinous herbs comes through in cooking and is a wonderful match for meats. But be careful. That taste can overpower: the longer rosemary cooks, the stronger the flavor gets. Sage and thyme are very easy to grow and will come back with vigor next year. The flavor of sage is also quite musky in taste and aroma, which is why it blends so well with beans and meats. 4. Grassy: such as dill and parsley. Don’t overlook the value of parsley. It is very herbaceous, which offers a balance to other flavors on the plate. Parsley has a very mild anethole taste. For example, Italians use a garnish called gremolati, where the heat of raw garlic is blended with the sour of lemon zest and balanced with a whole bunch of grassy parsley.
    [Show full text]
  • Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-Specialist Vendors
    Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-specialist Vendors Research My Lien Thi Nguyen, Julia Wieting and Katherine T. Doherty Abstract The growing cultural diversity in the United States calls est number of foreign-born residents in eight decades attention to ethnobotanical studies of urban ethnic food (Camarota 2005). This culturally rich population will un- markets. These venues illustrate dynamic interactions doubtedly have a big impact on food choices in the U.S. between people and plants. A market survey of the Chi- due to the strong link between food and ethnicity (Kalcik natown markets in Honolulu, Hawai`i was conducted to 1984). Food markets are an important venue to study the collect empirical data on this culturally rich urban area. dynamic use of plants by ethnic and immigrant commu- The objectives included: (1) To analyze the food plant nities (Nguyen 2005b, Pemberton & Lee 1996, Porter- richness of selected Chinatown markets in comparison to field Jr. 1951, Wang & Lo 2007, Whitaker & Cutler 1966). local mainstream supermarkets; and (2) To test the use The market acts to bring people of similar culinary tradi- of vegetation analysis to describe the structure of these tions together as they provide the ingredients necessary markets (e.g., “ethnic markets”). Surveys and mapping of for cuisine, which contributes to one’s sense of ethnicity food plants at three market areas in Chinatown and three (Cunningham 2001, You-Kai et al. 2004). They are also mainstream supermarkets were conducted between Feb- an area where people of similar cultural backgrounds can ruary and March 2006.
    [Show full text]
  • CRISPY CALAMARI Avocado-Salsa Verde + Sweet Thai Chimichurri GUACAMOLES
    CRUDOS *MARKET OYSTERS Cucumber aguachile, ponzu arriera + Lime *WHITE FISH TIRADITO Spanish olive oil, yuzu + dehydrated soy *JALAPEÑO YELLOWTAIL Citrus ponzu, jalapeño + crispy leeks *WHITE FISH CEVICHE Classic preperation + ponzu ice | GF *LOBSTER CEVICHE Coconut-lime water, mango chamoy + avocado *RAINBOW CEVICHE Tuna, salmon, hamachi, white soy, citrus juice + jalapeño OCTOPUS AGUACHILE Serrano-citrus broth, butternut squash puree + quinoa *AHI TUNA TOSTADA ”D.F. Style” chipotle aioli, citrus ponzu + crispy leeks SNACKS WOOD FIRED EDAMAME Spicy miso butter, togarachi + lime | GF V SHISHITO PEPPERS Soy caramel + bonito flakes CRISPY ROCK SHRIMP Spicy mayo, wasabi peas + jalapeño escabeche BACON + MEDJOOL DATES Queso oaxaca, chorizo + foie gras sauce CRISPY CALAMARI Avocado-salsa verde + sweet Thai chimichurri GUACAMOLES TRADITIONAL Classic preparation | V POMEGRANATE Dried fruits + fresh pomegranate | V KING CRAB Poached crab leg + citrus-butter mango salsa SOUPS & SALADS CUCUMBER + SEAWEED SALAD Cucumber-citros broth + seasame seeds | V MIXED GREENS SALAD Crispy onions + ginger dressing | V MISO SOUP Scallions, cilantro + tofu PORK BELLY POZOLE RAMEN Green broth + traditional mexican garnishes TACOS 2 TACOS PESCADO DORADO Crispy mahi mahi, jalapeno-lime ranch + sriracha LOBSTER Flour tortilla, white bean puree, garlic mojo + serrano-crema WOOD FIRED CHICKEN Red chili marinade, citrus slaw + salsa verde cremosa | GF KOREAN BEEF Braised short rib, kimchee, pickled veggies + bulgogi sauce SKIRT STEAK Escabeche + molcajete sauce | GF
    [Show full text]
  • 2012 ICN Food List
    2012 ICN Food List For Interstitial Cystitis, Bladder Pain Syndrome, Overactive Bladder Interstitial Cystitis Network - http://www.ic-network.com 2012 Interstitial Cystitis Network Food List - Page 2 Understanding the IC Diet Table 1 - Most Bothersome Foods* If you are newly diagnosed and your bladder symptoms are raging, you Coffee (caffeinated) Orange juice may be in so much discomfort that you simply can’t tell if foods irritate Coffee (decaffeinated) Pineapple juice Tomato your bladder. Diet modification is a critical first step in gaining control Tea (caffeinated) Tomato products over your symptoms. Ask yourself “would you pour coffee on an open Cola carbonated beverage Hot peppers wound on your hand?” The answer, of course, is “no.” Then how can Non-cola carbonated beverage Spicy foods you justify pouring acid on a wound in your bladder? Diet carbonated beverage Chili Caffeine-free carbonated Horseradish beverage Vinegar It’s time to take charge of your diet to protect and soothe your bladder. Beer Monosodium glutamate For the next three to six months, you should eliminate the most common Red Wine (MSG) bladder irritating foods and you’ll also need to do quite a bit of White Wine NutraSweet experimentation as you create your own, personalized food list. We’ve Champagne Sweet ʼN Low included two lists to help you on your journey. Grapefruit Equal (sweetener) Lemon Saccharin In the tables on this page, you’ll see what research studies have Orange Mexican food identified as the “more bothersome” and “less bothersome” foods for IC Pineapple Thai food patients. The more bothersome foods (Table 1) come as no surprise and Cranberry juice Indian food are the “no brainers” that you’ll want to remove immediately from your Grapefruit juice diet.
    [Show full text]
  • Carbohydrate Gluten Free List
    Central York School District Food Services Carbohydrate Values For Diabetics AND GLUTEN FREE PRODUCTS PLEASE NOTE CHANGES IN PORTION SIZES DUE TO CHANGES IN SCHOOL MEAL REQUIREMENTS 12/16/14 ITEMS THAT ARE OFFERED AT BREAKFAST WILL BE NOTED IN BLUE FOOD ITEM BRAND PORTION SIZE GRADE GRAMS OF GLUTEN 1 LEVEL CARBOHYDRATE FREE Breads Biscuit Rich 1 biscuit k-12 24gm Bread ,whole grain Dinner roll #7258 Stroehmann 1 ea K-12 16 gm Bread English muffin, white #9624 Stroehmann 1 ea K-12 28 gm Bread whole grain 100% # 5192 Stroehmann 1 slice K-12 13 gm Bread, whole grain 6" steak roll # 2649 Stroehmann 1 ea 4-12 39 gm Bread, whole grain Hamburger roll # 5193 Stroehmann 1 ea K-12 24 gm Bread, whole grain Hot dog roll # 5194 Stroehmann 1 ea K-12 22 gm Bread, whole grain Kaiser roll # 3242 Stroehmann 1 ea 4-12 30 gm Bread, whole grain white # 3239 Stroehmann 1 slice K-12 14 gm Calzone wg dough richs 2 oz k-12 26 gm Cheesy Bread Stick - Whole Grain Bosco 1 stick k-12 28 gm Croissant Hadley Farms 1 each 2.2 oz k-12 28.3 gm Crouton, School Recipe #SS Bread 1 School Recipe 1/4 Cup k-12 9.23 English Muffins Bake Crafters 1 each k-12 24 gm Filling Balls - Hoilday meal School Recipe 3/8 Cup k-6 40.18 gm Filling Balls - Hoilday meal School Recipe 1/2 Cup 7-12 53.6 gm French Toast sticks Grabitzer 4 sticks 4-12 38 gm French Toast sticks Grabitzer 2 sticks 4-12 19 gm Mini Loaf Whole Wheat- Apple Cinnamon Super Bakery 2 oz 4-12 30 gm Mini Loaf Whole Wheat- Blueberry Super Bakery 2 oz 4-12 29 gm Rip Stick -Breadstick Rich 2 Breadsticks k-12 29gm Soft Pretzel
    [Show full text]
  • Holy Basil Scientific Names: Ocimum Sanctum / Ocimum Tenuiflorum
    Holy Basil scientific names: Ocimum sanctum / Ocimum tenuiflorum Holy basil has been used for culinary and medicinal purposes for thousands of years in India and S.E. Asia. Its distinct cooling mellow “peppery” flavor distinguishes it from other varieties of basil. The aroma is a blend of peppermint, cloves, licorice and lemon. This flavor and aroma make holy basil an essential ingredient for Thai cooking. In addition to its culinary use, holy basil is a medicinal herb in the category known as “adaptogens.” Adaptogens are the precious gemstones of botanical medicine. Ancient traditions gave them spiritual significance and made amazing claims of supernormal healing abilities based on their consistent extraordinary results. The Hindu name for holy basil is “Tulsi” which means “the incomparable one.” Tulsi holds a special status in Hindu mythology where it is considered sacred. Today clinical research and scientific studies are verifying many of the medical claims of the ancient masters. The wide range and depth of healing abilities of adaptogens is due to their ability to promote homeostasis (balance) throughout the body. Chronic stress contributes to a wide spectrum of health problems. Holy basil enhances the body’s ability to function optimally in the face of physical, mental and emotional stress. The primary adaptogenic metabolic pathway taken by holy basil is to balance adrenaline, cortisol and corticostrone stress hormone levels. While a certain level of stress is healthy, chronic (on-gong) stress is damaging and requires therapeutic intervention. Balanced levels of stress hormones such as corticosteron promoted by holy basil result in improved cognitive functions such as memory and mental clarity and reduces the risk of age-related degenerative mental disorders.
    [Show full text]