FMA Informative Issue No
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Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Advancing Banana and Plantain R & D in Asia and the Pacific
Advancing banana and plantain R & D in Asia and the Pacific Proceedings of the 9th INIBAP-ASPNET Regional Advisory Committee meeting held at South China Agricultural University, Guangzhou, China - 2-5 November 1999 A. B. Molina and V. N. Roa, editors The mission of the International Network for the Improvement of Banana and Plantain is to sustainably increase the productivity of banana and plantain grown on smallholdings for domestic consumption and for local and export markets. The Programme has four specific objectives: · To organize and coordinate a global research effort on banana and plantain, aimed at the development, evaluation and dissemination of improved banana cultivars and at the conservation and use of Musa diversity. · To promote and strengthen collaboration and partnerships in banana-related activities at the national, regional and global levels. · To strengthen the ability of NARS to conduct research and development activities on bananas and plantains. · To coordinate, facilitate and support the production, collection and exchange of information and documentation related to banana and plantain. Since May 1994, INIBAP is a programme of the International Plant Genetic Resources Institute (IPGRI). The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization, supported by the Consultative Group on International Agricultural Research (CGIAR). IPGRIs mandate is to advocate the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRIs headquarters is based in Rome, Italy, with offices in another 14 countries worldwide. It operates through three programmes: (1) the Plant Genetic Resources Programme, (2) the CGIAR Genetic Resources Support Programme, and (3) the International Network for the Improvement of Banana and Plantain (INIBAP). -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Procurement of Food Supplies
REPUBLIC OF THE PHILIPPINES QUEZON CITY GOVERNMENT BIDS AND AWARDS COMMITTEE – GOODS AND SERVICES PHILIPPINE BIDDING DOCUMENTS (As Harmonized with Development Partners) Procurement of Food Supplies PROJECT NO. CONSO-21-FOOD SUPPLIES-02B Government of the Republic of the Philippines Sixth Edition July 2020 0 Preface These Philippine Bidding Documents (PBDs) for the procurement of Goods through Competitive Bidding have been prepared by the Government of the Philippines for use by any branch, constitutional commission or office, agency, department, bureau, office, or instrumentality of the Government of the Philippines, National Government Agencies, including Government-Owned and/or Controlled Corporations, Government Financing Institutions, State Universities and Colleges, and Local Government Unit. The procedures and practices presented in this document have been developed through broad experience, and are for mandatory use in projects that are financed in whole or in part by the Government of the Philippines or any foreign government/foreign or international financing institution in accordance with the provisions of the 2016 revised Implementing Rules and Regulations of Republic Act No. 9184. The Bidding Documents shall clearly and adequately define, among others: (i) the objectives, scope, and expected outputs and/or results of the proposed contract or Framework Agreement, as the case may be; (ii) the eligibility requirements of Bidders; (iii) the expected contract or Framework Agreement duration, the estimated quantity in the case of procurement of goods, delivery schedule and/or time frame; and (iv) the obligations, duties, and/or functions of the winning bidder. Care should be taken to check the relevance of the provisions of the PBDs against the requirements of the specific Goods to be procured. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
MENU Enjoy Our Singaporean Peranakan Signatures with Our Takeaway and Delivery Service
MENU Enjoy our Singaporean Peranakan signatures with our takeaway and delivery service. TAKEAWAY Takeaway of orders are available from 12pm to 9pm Kindly place orders at least 45 minutes before pick-up time. DELIVERY Enjoy free delivery on orders over $100. A flat delivery charge of $15 applies for other orders. Kindly place orders at least 2 hours before delivery time. TO PLACE AN ORDER, PLEASE CALL OR WHATSAPP US (FROM 10AM) AT 9834 9935 OR EMAIL US AT: [email protected] VIOLETOON. COM SALADS GADO GADO . 18 TAU HU GORENG (V) . 9 , , - , , , , ' STARTERS NGOH HIANG . 18 KUAY PIE TEE . 17 , , “ ” , TURMERIC CHICKEN WINGS . 15 MEAT BUAH KELUAK AYAM . 25 BABI PONG TAY . 19 - - , REBUNG M ASAK LEMAK . 19 BEEF RENDANG . 25 VO CURRY CHICKEN . 19 CHOICE OF THIGH MEAT OR BREAST MEAT DAGING CHABEK BEEF CHEEK . 37 , SEAFOOD UDANG GORENG CHILLI . 33 GARAM A SSAM FISH . 24 FISH TEMPRA . 22 COD IN CREAMY L AKSA SAUCE . 39 , , , (V) – V EGETARIAN OPTION P RICES SUBJECT TO SERVICE CHARGE AND PREVAILING GST E NJOY FREE DELIVERY ON ORDERS OF A MINIMUM FINAL BILL OF $100 VEGETABLES SAMBAL EGGPLANT (*) . 13 MEATLESS MEATBALLS RENDANG (V) . 15 CHAP CHYE . 16 BROCCOLI BUAH KERAS (V) . 15 SAYOR LODEH (V) . 14 K AI L AN WITH BRAISED CHINESE MUSHROOMS (V) . 15 RICE & NOODLES DRY L AKSA . 25 NASI GORENG WITH ' HAE B EE AND P RAWNS . 23 , , RY EEF OR UN D B H F . 22 HAINANESE C HICKEN RICE . 22 - - , . , NASI KUNING RICE . 3.50 CHICKEN RICE RICE . 3 JASMINE RICE . 2 ROTI PRATA . 2 DESSERTS SUGEE CAKE . -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
1 Apple Green Kgs 1 2 Apple Red Kgs 1 3 Arvi
VESSEL: PORT: BAHRAIN DOD: PROVISION Sr.no. Item Description U.O.M. Quantity 1 APPLE GREEN KGS 1 2 APPLE RED KGS 1 3 ARVI FRESH TARO ROOT KGS 1 4 AVACADO KGS 1 5 BANANA KGS 1 6 BEANS FRENCH KGS 1 7 BEANS STRING KGS 1 8 BITTERGOURD KGS 1 9 BROCOLLI KGS 1 10 CABBAGE CHINESE KGS 1 11 CABBAGE RED KGS 1 12 CABBAGE (GREEN) KGS 1 13 CARROT (LARGE SIZE) KGS 1 14 CAULIFLOWER KGS 1 15 CELERY KGS 1 16 CHAYOTE KGS 1 17 CHILLY GREEN KGS 1 18 COOKING BANANA KGS 1 19 CUCUMBER KGS 1 20 EGG PLANT KGS 1 21 GARLIC(WITH SKIN) KGS 1 22 GINGER KGS 1 23 GRAPE WHITE/GREEN KGS 1 24 GRAPEFRUIT KGS 1 25 HONEYDEW MELON KGS 1 26 KIWIFRUIT KGS 1 27 LADY'SFINGER (OKRA) KGS 1 28 LEMON KGS 1 29 LETTUCE ICE BERG KGS 1 30 LETTUCE ROMAINE KGS 1 31 MANDARINE KGS 1 32 ONION RED KGS 1 33 ONION SPRING KGS 1 34 ONION WHITE KGS 1 35 ORANGE KGS 1 36 PAKCHOY KGS 1 37 PAPAYA KGS 1 38 PEARS KGS 1 39 PINE APPLE KGS 1 40 POTATO (LARGE SIZE) KGS 1 41 RADDISH RED KGS 1 42 RADDISH WHITE KGS 1 43 RED PUMPKIN KGS 1 44 SNOWPEAS HOLLAND KGS 1 45 SPINACH KGS 1 46 SWEET MELON KGS 1 47 SWEET PEPPER GREEN KGS 1 48 SWEET PEPPER RED BELL KGS 1 49 SWEET PEPPER YELLOW BELL KGS 1 50 SWEET POTATO KGS 1 51 TOMATO (HALF RIPE) KGS 1 52 TURAI FRESH KGS 1 53 WATER MELON KGS 1 54 WHITE PUMPKIN KGS 1 55 MARROWS FRESH (KOOSA) KGS 1 56 ZUCHINI KGS 1 57 MANGOES KGS 1 58 PEACHES KGS 1 59 PLUMS RED KGS 1 60 STRAWBERRY KGS 1 61 BEEF BACON (USA) STEAKY BACON KGS 1 62 BEEF CHUNKS BEEF RUMP KGS 1 63 SAUSAGE BEEF FRANKS FRZN KGS 1 64 BEEF BURGER 1 x 20 pcs KGS 1 65 BEEF CUBE ROLL KGS 1 66 BEEF LIVER KGS 1 67 BEEF MINCE GROUND MIX KGS 1 68 BEEF T-BONE STEAK KGS 1 69 BEEF RIBEYE ROLL - USA KGS 1 70 BEEF STRIPLOIN M.K, B/LESS KGS 1 71 BEEF TAIL M.K,PARAGUAY/BRAZIL KGS 1 72 BEEF TENDERLOIN /INDIA KGS 1 73 BEEF TENDERLOIN. -
369-6699 TURON Cassava Cake HALO-HALO 1.00
B E V E R A G E S SEAFOOD DISHES W/ RICE B R E A K F A S T BOTTLED WATER 1.00 WHOLE FRIED TILAPIA 12.00 TAPSILOG 10.00 Delicious crispy Filipino pan fried Tilapia Tapa (marinated beef strips) served with SODA 2.00 SINIGANG NA HIPON 14.99 Sinigang (fried rice) and Itlog (egg) (SHRIMP) TOCILOG 10.00 JUICE (ORANGE/MANGO) 3.00 Tamarind base soup mixed with vegetables and shrimp Tocino (cured pork meat) served with SINIGANG NA POMPANO 14.99 Sinigang (fried rice) and Itlog (egg) SAGO GULAMAN 4.00 Tamarind base soup mixed with Made with gelatin, brown sugar, water, and tapioca pearls vegetables and Pompano fish LONGSILOG 10.00 Longanisa (pork sausage) served with D E S S E R T S SINIGANG NA BANGUS 14.99 Tamarind base soup mixed with Sinigang (fried rice) and Itlog (egg) vegetables and Bangus (Milk fish) BANGSILOG 10.00 TURON 1.00 DAING NA BANGUS 14.99 Deep fried butterfly fillet of Bangus (milk fish) Crispy deep fried Milk fish butterfied Deep fried banana plantains with jackfruit served with Sinigang (fried rice) and Itlog (egg) and marinated in vinegar 10.00 Cassava Cake 4.00 INIHAW NA PUSIT (SQUID) 17.99 BACONSILOG Cake made with Cassava (Yucca), sugar, and Grilled Squid stuffed with vegetables and other ingredients Strips of Bacon served with coconut milk, with cheese sprinkled on top Sinigang and Itlog (egg) HALO-HALO 7.00 SIZZLING DISHES W/ RICE CORNSILOG 10.00 Layered sweetened fruits with shaved ice, milk, sugar, and ice cream on top Corn Beef served with Sinigang and Itlog (egg) BONELESS CHICKEN 12.00 Longsilog Chicken marinated in -
Tiki Street Menu-4 Page
PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI MENU THAI HAT YAI FRIED CHICKEN WHOLE (10 PCS) 45 | HALF (5 PCS) 25 SIGNATURE SAUCES 4oz COCONUT FIRE 2$ SWEET THAI PINEAPPLE 2$ YUZU HONEY MUSTARD 2$ BANANA KETCHUP BBQ RIBS FULL RACK (10 PCS) 45 | HALF RACK (5 PCS) 25 GARLIC SHRIMP PAD THAI 25 3 tiger shrimp, rice noodles, ko kham omelette, coconut milk, tamarind, thai chili PAD THAI MEI WEI 15 Spicy fried tofu, rice noodles, coconut milk, tamarind, thai chili REMIXED FRIES | FAMILY 15 • RÉG 9 Loaded shoestring fries, hot mama spices, yuzu-honey avocado, sweet thai chili mayo BRAISED KALBI BANH MI 16 4 hour braised beef submarine, deep hoisin bbq sauce, kimchi gouda, pickled vegetables, in a toasted garlic butter jalepeno bun PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI GOT BEEF BURGER 14 Stacked 4oz angus beef patty, aged cheddar, pineapple pico, yuzu mayo, hot mama fries OG CHICKEN BAO BUN 15 Thai Hat Yai fried chicken, steamed bao, spicy coconut papaya dopeslaw RED CURRY MAC & CHEESE 15 3 cheese cream sauce, toasted coconut shavings, red curry madras, seashell pasta SAKÉ COD TEMPURA BURGER 17 Saké cod tempura, potato bun, cabbage, coconut tartar sauce, mama fries PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI COMBOS THE BIG DADDY 99.99$ 10 PCS HAT YAI THAI FRIED CHICKEN 10 PCS BANANA KETCHUP RIBS FAMILY FORMAT REMIXED FRIES 2 FIRE PAPAYA DOPE SLAW 6 GUAVA MALASADAS 3 SIGNATURE SAUCES LIL HOMIE 69.99 5 PCS HAT YAI THAI FRIED CHICKEN 5 PCS BANANA -
ANNUAL PROCUREMENT PLAN for CY 2019 SCHEDULE of EACH PROCUREMENT ACTIVITY ESTIMATED BUDGET (PHP) REMARKS
ANNUAL PROCUREMENT PLAN for CY 2019 SCHEDULE OF EACH PROCUREMENT ACTIVITY ESTIMATED BUDGET (PHP) REMARKS SOURCE OF CODE (PAP) PROCUREMENT PROGRAM/ PROJECTS UNIT UNIT COST FUNDS TOTAL MOOE CO P/P MODE OF IB/REI BRIEF QUANTITY AWARD SIGNING NOTICE OF CONTRACT PROCUREMENT NING OF BIDS PMO/ PMO/ END USERS /POSTING OF DESCRIPTION OF SUBMISSION/OPE ADVERTISEMENTS FOOD SUPPLIES Public Bidding 5020305000 Pork Lean 1,700 Kilo 266.00 Dietary 1st Quarter 2019 GOP/Income 452,200.00 452,200.00 Public Bidding 5020305000 Liempo 1,800 Kilo 252.00 Dietary 1st Quarter 2019 GOP/Income 453,600.00 453,600.00 Public Bidding 5020305000 Pecho 1,000 Kilo 242.00 Dietary 1st Quarter 2019 GOP/Income 242,000.00 242,000.00 Public Bidding 5020305000 Ground Pork 2,500 Kilo 231.00 Dietary 1st Quarter 2019 GOP/Income 577,500.00 577,500.00 Public Bidding 5020305000 Liver 300 Kilo 242.00 Dietary 1st Quarter 2019 GOP/Income 72,600.00 72,600.00 Public Bidding 5020305000 Pigue 1,800 Kilo 266.00 Dietary 1st Quarter 2019 GOP/Income 478,800.00 478,800.00 Public Bidding 5020305000 Pata 100 Kilo 192.00 Dietary 1st Quarter 2019 GOP/Income 19,200.00 19,200.00 Public Bidding 5020305000 Pork Chop 220 Kilo 242.00 Dietary 1st Quarter 2019 GOP/Income 53,240.00 53,240.00 Public Bidding 5020305000 Pork Tapa 220 Kilo 242.00 Dietary 1st Quarter 2019 GOP/Income 53,240.00 53,240.00 Public Bidding 5020305000 Ulo 100 Kilo 121.00 Dietary 1st Quarter 2019 GOP/Income 12,100.00 12,100.00 Public Bidding 5020305000 Iyusihin (bato, puso, lapay) 200 Kilo 228.00 Dietary 1st Quarter 2019 GOP/Income 45,600.00 -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked