DOCSLIB.ORG

LUNCH MENU Chicken/Pork +3.00 Beef, Shrimp +$3.00 Vegetable/Tofu +1.00

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LUNCH MENU Chicken/Pork +3.00 Beef, Shrimp +$3.00 Vegetable/Tofu +1.00 Choice of meat include Extra Pork, Chicken, Tofu, Vegetable beef/shrimp +4.00 LUNCH MENU chicken/pork +3.00 Beef, Shrimp +$3.00 vegetable/tofu +1.00 Main Dish Fried Rice (gluten free available) Appetizers Entrée (gluten free available) Lunch Hour $9 Spaghetti Spring Roll (4pcs) 6 Dinner Hour $12 Spicy spaghetti Outlet 12 Glass noodles, carrots, cabbage. Lunch Hour $9 Stir fried spaghetti noodles with green beans, carrots, Outlet Fried Rice Served with sweet and sour sauce. Dinner Hour $12 galangal, broccoli, basil,kaffir lime leaves, and bell peppers. Thai-Style fried rice with tomatoes, scallion, onions, and eggs. Mixed with spicy garlic sauce. Fresh Roll (2pcs) 6 Basil Pineapple Fried Rice Rice noodle, tapioca paper wrapper, fresh vegetables. Stir-fried bell peppers, onions, Spaghetti Pad Nam Prik Paow 12 Thai-style fried rice with pineapple, cashews, Served with sweet and sour sauce. bamboo shoots, garlic, and basil. Stir fried spaghetti noodles with basil, bell peppers, green and yellow onions, peas, carrot, and eggs. Served with a spicy basil sauce. carrot, green bean, and broccoli with spicy chili sauce. Chicken Satay (4pcs) 6 Spicy Fried Rice Marinated, grilled skewers and serverd with peanut sauce. Cashew Thai-style fried rice mixed with basil, bell peppers, and cucumber sauce. Stir-fried bell peppers, onions, carrots, broccoli, Outlet Noodles Soup mushroom, garlic, and cashews. peas, carrots, yellow onions, and eggs. Thai Chicken Wing (5pcs) 6 Nam Sai Noodle Soup 12 Served with a sweet chili paste. Curry Fried Rice Batter deep fried served with the Thai chili sauce. Bean sprouts, cilantro, scallion, fried garlic. Garlic Thai curry fried rice mixed with green and yellow onions, Sukiyaki Noodle Soup 12 Tofu Paradise 6 Stir-fried baby corn, broccoli, garlic, carrots, cabbage. peas, carrots, and eggs. Glass noodles, napa, scallions, and celery. Crispy tofu, stir-fried napa, carrots, and cabbage. Served with a savory brown sauce. Topped with peanut sauce. Served with homemade bean paste and sesame sauce. Broccoli Noodles (gluten free available) Tom Kha Noodle Soup 13 Dumpling (5pcs) 6 Stir-fried broccoli, garlic, carrots. Lunch Hour $9 Rice noodles, bean sprouts, cabbage, carrots, mushrooms, Thai style dumpling pork. Serve with sweet soy sauce. Served with a savory brown sauce. Dinner Hour $12 coconut milk, and green onions. Crab Rangoon(5pcs) 6 Stir-Fried Vegetables Pad Thai Fried wonton filled with crab meat, and cream cheese. Stir-fried broccoli, carrots, baby corn, mushrooms, Stir fried rice noodles with eggs, green onions, Sukhothai Noodle Soup 13 Served with sweet and sour sauce. cabbage, green and yellow onions, and garlic. beans spouts, and ground peanut. Lime broth with minced pork, roasted pork, peanuts, meat ball Served with a mild brown sauce. Mixed with Pad Thai sauce. bean sprouts, scallions, cilantro, fried garlic, and crispy wontons. oup S Pad Peanut Sauce Pad See Ew Thai Pho Soup Pork13 / Beef 15 Tom Yum Soup 5 Stir-fried Thai-style peanut sauce with bell peppers, Stir fried wide noodles with eggs and broccoli. Choice of beef or pork with meatball, bean sprouts, Lemongrass, Thai herbs, Chili paste, mushroom, carrots, green and yellow onions, broccoli, and mushroom. Mixed with black sauce. scallions, cilantro, and fried garlic. tomatoes, cilantro, and green onions. Tofu Eggplant with Basil (no choice of meat) Pad Kee Mao Duck Noodle Soup 15 Tom Kha Soup 5 Stir-fried bell peppers, onions, eggplant, bamboo shoot, and basil. Stir fried wide noodle with bell peppers and basil. Roasted duck in five-spice broth. Coconut milk, Thai herb, mushroom cabbage, carrot Served with a spicy chili sauce. Mixed with a spicy garlic sauce. cilantro, and green onions. Ginger Pad Thai Woon Sen Chef Specials Wonton Soup (no choice of meat) 5 Stir-fried bell peppers, green and yellow onions, Stir fried glass noodles with eggs, green onion, Ba Mee Outlet Soup 15 Pork wontons, napa, green onions, cilantro, carrot, and fried garlic. garlic, garlic, carrots, mushroom, and fresh ginger. bean sprouts, and ground peanuts. Egg noodles, wontons, and roasted pork, with bean sprouts, Served with a savory brown sauce. Mixed with Pad Thai sauce. Vegetable Soup (no choice of meat) 5 meat ball cilantro, scallions, and fried garlic. Mixed vegetables, clear broth, tofu, green onions, and fried garlic. Sukiyaki Noodles Curry Stir Fried glass noodles with eggs napa, Minced Chicken or Pork Basil 15 Salad Lunch Hour $9 green onions, celery, carrots, and watercress. Stir-fried bell peppers, basil, onion, and garlic. Mixed with homemade bean paste and sesame sauce. Served over rice and topped with a fried egg. Mango Tofu Salad 9 Dinner Hour $13 Tofu mixed with mango, tomato, onions, and carrots. Red Curry Pad Peanut Noodles Outlet Firecracker Chicken 16 Served with a spicy chili lime sauce. Bamboo shoot, baby corn, bell peppers, basil, coconut milk, red curry Stir fried wide noodles with Thai peanut sauce, Sliced chicken breast lightly battered and sauteed with chili paste, carrots, broccoli, bell peppers, and a peanut topping. white wine and onions. Glass Noodle Salad 9 paste. Carrots, celery, green onions, red onions, Pad Cashew Nuts Noodles Green Curry Crispy Duck Outlet 17 minced chicken, and tomatoes. Stir fried wide noodle with sweet chili paste, Broccoli, bell peppers, green beans, basil, eggplant, coconut milk, and Stir-fried crispy duck, bell peppers. Mixed with spicy lime sauce. carrots, onions, bell pepper, broccoli and cashews. green curry paste. Mixed with chili garlic sauce and topped with crispy basil. Somtum 9 Penang Curry Rad Na Shredded green papaya, carrots, green beans, Broccoli, baby corn, bell peppers, carrots, coconut milk, and Penang curry Stir fried wide noodle topped with mixed vegetables. Salt and Pepper Shrimp 17 tomatoes, ground peanut, and fresh garlic. paste Served with a Thai-style mild gravy. Stir-fried chili and garlic with crispy shrimp, Served with sweet and spicy sauce. Yellow Curry crispy green bean, bell peppers, and scallion. Duck Salad 12 Potatoes, carrots, coconut milk, cabbage, and yellow curry paste. Noodle Curry Tilapia Basil sauce or Chili sauce 17 Roasted duck, pineapple chunks, bell peppers, Pineapple Curry Fried fresh tilapia, slices of fresh mango, carrots, and green onions. red and yellow onion, tomato, and carrots. Pineapple chunks, peas, carrots, coconut milk, and red curry paste. Lunch Hour $9 Dinner Hour $12 Served with choices of sauce. Mango Curry Bell peppers, mango, coconut milk, and red curry paste. Green Curry Noodles Rice noodles, eggplant, basil, broccoli, bell peppers, Side Items Drink Pumpkin Curry green beans, coconut milk, and green curry paste. Asian pumpkin, basil, coconut milk, and red curry paste. Brown Rice 2 Thai Iced Tea 3 Red Curry Noodles Plain Sticky Rice 2 Thai Iced Coffee 3 Rice noodles, bell peppers, bamboo shoots, baby corn, Steamed Jasmin Rice 2 Hot Tea 2 basil, coconut milk, and red curry paste. Steamed Noodles 2 Soft Drinks 2 Steamed Vegetable 3 Mango Juice 2 Kao Soy Egg noodles with yellow curry sauce, coconut milk, Please alert your server to any food allergies before ordering cabbage, onions, carrot, bean sprouts, and dried shallots. Choice of meat include Extra Pork, Chicken, Tofu, Vegetable beef/shrimp +4.00 DINNER MENU chicken/pork +3.00 Beef, Shrimp +$3.00 vegetable/tofu +1.00 Main Dish Fried Rice (gluten free available) Appetizers Entrée (gluten free available) Lunch Hour $9 Spaghetti Spring Roll (4pcs) 6 Dinner Hour $12 Spicy spaghetti Outlet 12 Glass noodles, carrots, cabbage. Lunch Hour $9 Stir fried spaghetti noodles with green beans, carrots, Outlet Fried Rice Served with sweet and sour sauce. Dinner Hour $12 galangal, broccoli, basil,kaffir lime leaves, and bell peppers. Thai-Style fried rice with tomatoes, scallion, onions, and eggs. Mixed with spicy garlic sauce. Fresh Roll (2pcs) 6 Basil Pineapple Fried Rice Rice noodle, tapioca paper wrapper, fresh vegetables. Stir-fried bell peppers, onions, Spaghetti Pad Nam Prik Paow 12 Thai-style fried rice with pineapple, cashews, Served with sweet and sour sauce. bamboo shoots, garlic, and basil. Stir fried spaghetti noodles with basil, bell peppers, green and yellow onions, peas, carrot, and eggs. Served with a spicy basil sauce. carrot, green bean, and broccoli with spicy chili sauce. Chicken Satay (4pcs) 6 Spicy Fried Rice Marinated, grilled skewers and serverd with peanut sauce. Cashew Thai-style fried rice mixed with basil, bell peppers, and cucumber sauce. Stir-fried bell peppers, onions, carrots, broccoli, Outlet Noodles Soup mushroom, garlic, and cashews. peas, carrots, yellow onions, and eggs. Thai Chicken Wing (5pcs) 6 Nam Sai Noodle Soup 12 Served with a sweet chili paste. Curry Fried Rice Batter deep fried served with the Thai chili sauce. Bean sprouts, cilantro, scallion, fried garlic. Garlic Thai curry fried rice mixed with green and yellow onions, Sukiyaki Noodle Soup 12 Tofu Paradise 6 Stir-fried baby corn, broccoli, garlic, carrots, cabbage. peas, carrots, and eggs. Glass noodles, napa, scallions, and celery. Crispy tofu, stir-fried napa, carrots, and cabbage. Served with a savory brown sauce. Topped with peanut sauce. Served with homemade bean paste and sesame sauce. Broccoli Noodles (gluten free available) Tom Kha Noodle Soup 13 Dumpling (5pcs) 6 Stir-fried broccoli, garlic, carrots. Lunch Hour $9 Rice noodles, bean sprouts, cabbage, carrots, mushrooms, Thai style dumpling pork. Serve with sweet soy sauce. Served with a savory brown sauce. Dinner Hour $12 coconut milk, and green onions. Crab Rangoon(5pcs) 6 Stir-Fried Vegetables Pad Thai Fried wonton filled with crab meat, and cream cheese. Stir-fried broccoli, carrots, baby corn, mushrooms, Stir fried rice noodles with eggs, green onions, Sukhothai Noodle Soup 13 Served with sweet and sour sauce. cabbage, green and yellow onions, and garlic. beans spouts, and ground peanut. Lime broth with minced pork, roasted pork, peanuts, meat ball Served with a mild brown sauce.
Load more

Recommended publications
  • PRESIDENT Qmin Annivesary Menu 2021
    derful menu One year anniversary special President, Mumbai - IHCL SeleQ�ons UP TO 12KMS CONTACTLESS ONLINE PAYMENT RADIUS DELIVERY VIA UPI SAFETY & SUSTAINABLE HYGIENE ASSURED PACKAGING THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Vegetarian APPETIZER VALLAI POO CUTLET Breaded deep-fried banana flower pa�y ARITHA PUNDI Tempered rice dumplings, a corgi specialty MAIN COURSE ANANAS GOJJU Sweet and sour pineapple curry KOLAM PATTANI Corn and green peas cooked che�nad style PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes. Allergies or food intolerance should be mentioned to the order taker on call. THE KONKAN CAFE INR 2000 + taxes for 2 people | INR 3500 + taxes for 4 people | INR 5500 + taxes for 6 people Non Vegetarian APPETIZER VEYINCINA ROYYALU Spicy fried prawns KORI KEMPU Chicken strips tossed in tempered yogurt MAIN COURSE FISH GASSI Mangalorean style fish curry MUTTON SUKHE A dry lamb prepara�on from Konkan PADPE UPKARI Seasonal greens with coconut shavings PALAKURA PAPPU Len�l cooked with spinach GHEE RICE MALABARI PARATHA Flaky bread specialty from Malabar region NEER DOSA Pancake made from thin rice ba�er DESSERTS HOT JALEBI Deep fried flour swirls soaked in sugar syrup DODOL Toffee like sugar palm-based confec�on • Vegetarian • Non-Vegetarian All prices are in INR and exclusive of taxes.
    [Show full text]
  • Thai Bloom Food Cart Menu Descriptions & Pricing
    GF Sweet & Sour Chicken GF+ Yellow Curry Tender sliced chicken breast stir-fried with tomato, Rich and hearty coconut based curry with potato, cucumber, pineapple, white and green onion in our onion, and carrot. sweet and sour sauce. CURRY GF STIR FRY Served with Jasmine rice Served Green Curry Served with Jasmine rice Served Coconut milk based green curry with young coconut + Spicy Chicken Basil GF+ meat, eggplant, bell pepper, bamboo shoots, green Spicy stir-fried ground chicken breast with sweet peas, and basil. Thai basil, bell pepper, and green beans topped with crispy basil. Panang Curry GF + Our smooth red curry combined with coconut milk, Cashew Chicken GF+ bell pepper, kaffir lime leaf, Thai basil, green beans, Delicately sliced chicken breast stir-fried with cashews, bell pepper, roasted chili paste, onion, water and crushed peanuts. chestnut, green onion, and dried chili. + Pineapple Fried Rice GF+ Balinese Pork Popular stir-fried Jasmine rice fried with garlic, onion, Stir-fried sliced pork in our spicy tamarind sauce with curry powder, pineapple, cashew nuts, and raisins. FOOD CART MENU broccoli and cherry tomatoes. + Thai Fried Rice GF+ CART LOCATION: + + FRIED RICE Pad Prik GF with Jasmine rice Served A classic stir-fried Jasmine rice fried with egg, garlic, 4250 SW Rose Biggi Ave Beaverton, OR 97005 Stir-fried fresh jalapeño with mushroom, bell pepper, onion, and seasonal vegetables. and onion in a garlic sauce. (971)-334-0556 + Basil Fried Rice GF+ Jasmine rice stir-fried with ground chicken or pork, garlic, + + TUE-FRI: 11 AM - 2:30 PM Ginger Chicken GF Thai chilies, and bell peppers; topped with crispy basil.
    [Show full text]
  • Pad Thai Recipe -- Thaitabl
    Pad Thai Recipe -- ThaiTable.com http://www.thaitable.com/Thai/recipes/Pad_Thai.htm . Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. 2-3 Servings 1/2 lime 1 of 3 1/17/2010 2:07 PM Pad Thai Recipe -- ThaiTable.com http://www.thaitable.com/Thai/recipes/Pad_Thai.htm 1 egg 4 teaspoons fish sauce 3clovesgarlic, minced 1/2 teaspoon ground dried chili pepper ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind 1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2-1/4 lb shrimp Optional 1/2 banana flower Optional 1/3 cup tofu - extra firm Optional 1-1/2 cup Chinese chives - green Optional 2 tablespoons peanuts Optional 1-1/3 cup bean sprouts Optional 1 tablespoon preserved turnip Optional Tips and substitutions By far, the trickiest part is the soaked noodles.
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • Michi's Ultimate Chicken Satay
    Michi's Ultimate Chicken Satay Description The trick to this dish is to take your time. Make the marinade early so the flavors can develop. Don’t try to rush the sauce; it really needs to thicken slowly. Total time: 1 hr Yield: 4 Servings Ingredients 1 1/2 lb chicken tenderloin (substitute skinless chicken breast) 6 8" skewers fresh cilantro (for garnish) 2 Tbsp fish sauce 3 Tbsp light brown sugar 1 1/2 tsp Madras curry powder (or use what's in you pantry) 2 tsp garlic (minced) 1 pinch ground cumin 1 pinch salt 2 cup coconut milk 1 tsp green curry paste 1 tsp paprika 2 Tbsp creamy peanut butter 4 lime kafir leaves (substitute zest from one lime) 1/4 cup chopped roasted peanuts (unsalted, found in your Asian aisle as blanched peanuts) Prep Time: 1 hr Total Time: 1 hr Instructions Make the marinade ahead. Combine all marinade ingredients (1 teaspoon fish sauce,1 teaspoon light brown sugar, curry powder, 2 cloves minced garlic, ground cumin, salt, 3 tablespoons coconut milk) and let it sit for at least an hour. You can also soak your skewers at this time. Combine all the sauce ingredients (green curry paste, paprika, 2 teaspoons minced garlic, 2 tablespoons fish sauce, peanut butter, 3 tablespoons light brown sugar, 2 cups coconut milk, lime kafir leaves, chopped peanuts) in a medium pan and simmer gently until it reduces and becomes thick. Reserve ¼ cup of the sauce for brushing on the chicken during the cooking process. The chicken tenderloins need to be cut to half their original thickness.
    [Show full text]
  • Carry out Menu
    APPETIZERS DEGREES OF SPICE Add spice to a dish at your own risk. Our wait staff will A1) SPRING ROLL (2) $3.00 inform you before hand as you place your order. Savory mixture of vegetables, rolled up in a thin crispy paper. We will not be responsible for your order being too hot . Deep-fried and served with our homemade plum sauce. * Mild ** Med *** Hot **** Thai hot ( you migth need water) A2) FRESH ROLL 2 (GF) $6.00 THAIFRESH Shrimp, rice noodles, lettuce, cucumber, carrot, cilantro, and * Consumning raw or undercooked meats, seafood, or egg bean sprouts in a cool rice wrap. Served with our special product can increase your chances of foodbornes illness. house sauce, topped with peanuts. * Allergies to soy, wheat, dairy, nuts, or seafood product must be brought to the attention of the restaurent staff prior to ordering. A3) LETTUCE WRAPS $8.50 * Please be aware that our curries come mildly spicy before any Diced chicken, green pepper, carrot, white onion, green added spice, plan your order accordingly. onion, bamboo shoots, water chestnuts, and baby corn, stir-fried in our special chili sauce. Served with crisp lettuce. * An 18% gratuity charge may be added to a party of five or more. * GF = Gluten Free . A4) CHICKEN SATAY 4 (GF) $6.50 BEVERAGE & DESSERT Golden, grill chicken skewers. served with our peanut suace. Soft Drink $2.00 A5) CRAB WONTON (5) $6.00 Cream cheese, green onion, and imitation crab, in a crispy Pepsi, Diet Pepsi, Cherry Pepsi, Mountan Dew, wonton skin. Deep-fried and served with our plum sauce.
    [Show full text]
  • Red Thai Curry.Indd
    Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
    [Show full text]
  • Thai Cuisine 906-225-0368 All Sauces Made Daily - No MSG 1720 Presque Isle Avenue, Marquette, MI 49855 Mon
    Thai Cuisine 906-225-0368 All Sauces Made Daily - No MSG 1720 Presque Isle Avenue, Marquette, MI 49855 Mon. - Fri.: 11:00 AM - 9:00 PM CLOSED SATURDAY & SUNDAY MAIN ENTREES Served with rice. BUILD YOUR OWN STIR FRY ................................................ CURRY WITH BUTTERCUP SQUASH ................................... ....................................CHICKEN $5.00 BEEF $5.50 Your choice of one (1) meat: chicken, pork, beef, tofu. And three .................................with CHICKEN $6.50 BEEF $6.95 Your choice of beef or chicken. (3) vegetables: tomato, broccoli, celery, cauliflower, onion, carrot, cucumber or water chestnuts. THAI FRIED RICE ...........................................................$5.50 SWEET AND SOUR ........................................................$5.50 ..............................................................with BEEF $6.00 Your choice of chicken, pork, or tofu stir-fried with fresh vegetables Your choice of pork, chicken or tofu. Topped with fresh tomatoes, and served with our sweet and sour sauce. cucumbers, broccoli, onions, water chestnuts, fried egg, with hot sauce on the side. MOO GOO GAI PAN .......................................................$5.50 Tender chicken stir-fried with mushrooms, celery, onions and a THAI CHICKEN SALAD .................................................$5.50 special blend of spices. Served cold with carrots, cucumbers, tomatoes and cabbage. CHICKEN WITH GINGER SAUCE .................................$5.50 PAD THAI ................................................................................
    [Show full text]
  • MENU DEAR CUSTOMERS, Pakistani Cuisine Is a Mixturedrodzy of South Przyjaciele Asian Culinary Traditions, Characterized by a Large Variety and Richness of Flavours
    NEW MENU DEAR CUSTOMERS, Pakistani cuisine is a mixtureDrodzy of South Przyjaciele Asian culinary traditions, characterized by a large variety and richness of flavours. Pakistani dishes vary greatly depending on the region of origin, thus reflecting the ethnic and cultural diversity of the country. All dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. The Punjabu cuisine is dominated by meat bathed in thick sauces, with the addition of a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip Naan bread in the sauces or try Pakistani basmati rice. The taste of sauces depends on the composition and variation of the spices (masala) used. Our restaurant serves authentic Pakistani and Indian cuisine. The dishes are prepared by chef Falak Shair. MENU SYMBOLS gluten free hotness vege perfect for kids novelty You can choose between plain naan bread or rice to accompany your main dish. Please be advise that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE DO PAY ATTENTION TO THE HOTNESS OF DISHES, WE USE A MIXTURE OF PAKISTANI CHILLIES, WHICH ORDER A SNACK AND CHOOSE ARE REALLY SPICY! SNACKS A SAUCE TO ACCOMPANY IT 1. ONION BHAJI 6 PCS. 12 PLN 7. FISH PAKORA 7 PCS. 20 PLN Deep fried onion in pea flour batter. Deep fried fish in pea flour batter. 2. GOBI PAKORA 8 PCS. 14 PLN 8. PRAWN PAKORA 8 PCS.
    [Show full text]
  • DINNER-MENU-JAN-2012.Pdf
    www.thaitopaz-sat.com THAI topaz “Healthy, Authentic Fine Thai Cuisine” APPETIZERS THAI TOPAZ CHICKEN SATAY (6 SKEWERS) 5.95 TRADITIONAL, GRILLED, MARINADED CHICKEN SKEWERS SERVED WITH HOMEMADE PEANUT SAUCE AND THAI CUCUMBER SALAD STEAMED POTSTICKERS (5 PCS) (VEGGIE & PORK) 4.50 SUMMER ROLL FRESH VEGETABLES AND VERMICELLI NOODLES WRAPPED IN THIN, SOFT RICE PAPER SERVED WITH LIGHT, HOMEMADE PEANUT SAUCE - VEGGIE (5 PCS) 4.15 - SHRIMP (5 PCS) 4.95 FRIED SPRING ROLL SEASONED VEGETABLES, CLEAR NOODLES AND BLACK MUSHROOMS WRAPPED AND FRIED TO GOLDEN PERFECTION - VEGGIE (5 PCS) 4.15 - CHICKEN (5 PCS) 4.50 TOPAZ CRAB SUPREME (5 PCS) (FRIED CRAB RANGOON) 4.50 TOPAZ PLATTERS 8.50 TRY ALL OF OUR CUSTOMER-FAVORITE APPETIZERS IN ONE PLATE - CRAB SUPREME (5 PCS), VEGGIE SPRING ROLLS (3 PCS) AND VEGGIE SUMMER ROLLS (3 PCS) SHRIMP PARCEL (5 PCS) 4.95 ANOTHER CUSTOMER FAVORITE!! GOLDEN BROWN, THINLY WRAPPED SEASONED SHRIMPS SERVED WITH HOMEMADE, SWEET AND SOUR SAUCE MIANG KAI (CHICKEN LETTUCE WRAPS) 6.95 MINCED CHICKEN BREAST COOKED IN OUR SPECIAL, TASTY SAUCE SERVED WITH LETTUCE LEAVES, GINGER, PEANUTS AND FRESH LIME *** SPICY SCALE: 1 thru 5 PLUS*** Add Extra Meat or Shrimp (6) for $2.50, Vegetables $1.50 SOUPS TOM YUM (SMALL) (FIRE HOT POT) SPICY CLEAR SOUP WITH LEMONGRASS, TOMATOES , LIME LEAVES, LIME JUICE, MUSHROOMS AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 TOM KHA LIGHT COCONUT MILK SOUP WITH LEMONGRASS, GALANGAL, LIME LEAVES, MUSHROOMS, LIME JUICE AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 EGG DROP SOUP 2.50 A THAI TOPAZ STYLE SOUP WITH VEGETABLES, BLACK MUSHROOM STRIPS, THICKENED WITH EGG DROP, TOPPED WITH AROMATIC FRIED GARLIC, CILANTRO AND PEPPER VEGETABLE SOUP 2.50 CARROTS, ONIONS, CABBAGE AND CELERY IN A CLEAR BROTH SALADS THAI SALAD 4.25 FRESH GARDEN SALAD, CUCUMBERS, TOMATOES AND THAI HERBS SERVED WITH OUR LIGHT, HOMEMADE, PEANUT DRESSING AND A SPLASH OF LIME JUICE - CHICKEN 5.25 - SHRIMP 6.25 YUMS YUMS ARE VERY POPULAR THAI SALADS W/ ALL THE CLASSIC FLAVORS OF THAI CUISINE: SWEET, SPICY, SOUR AND SALTY.
    [Show full text]
  • Green Curry Paste
    GREEN THAI CURRY PASTE INGREDIENTS Makes 1 ½ cups • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon white pepper corns • 9 cloves garlic (pressed or finely chopped) • One 8cm piece galangal or ginger • 2 Shallots or one red onion • 2 cup of fresh coriander root (and leaves if you wish) • 4 tablespoon shrimp paste • Juice and zest of 2 medium limes • 6 green chilies- seeded, one or 2 red chilies • 1 stick lemongrass (minced or finely chopped) • ½ cup Vietnamese mint, 2 kaffir lime leaves • 1 ½ teaspoon grated palm sugar/ brown sugar www.tasteofthetopend.com City of Darwin GREEN THAI CURRY PASTE WHAT TO DO • Toast the coriander and cumin seeds in a dry frying pan for a few minutes until fragrant. • Grind these spices with the peppercorns in a large mortar and pestle • Chop the chilies (without seeds), lemon grass, coriander roots, Vietnamese mint (without stems) and kaffir lime leaves and dice the shallots. • Grate the garlic and ginger or galangal and zest the limes • Add in these ingredients in batches and crush in the mortar and pestle until smooth with the shrimp paste and palm grated palm sugar • Now squeeze in the lime juice • This smooth paste can be used in all Green curry recipes- Nearly all of these ingredients can be grown all year in the Darwin region and makes an amazing base to Thai style curries. The paste can be kept in the fridge for a couple of weeks or frozen. If you don’t have a mortar and pestle, you can use a hand whizzer or blender.
    [Show full text]
  • Thai Green Curry with Loofa and Chicken
    Thai Green curry with loofa and chicken INGREDIENTS Serves 4-5 • 3- 4 tablespoons of Thai curry paste (see Thai curry recipe) • 1 hand full chopped Thai basil/ basil/ Vietnamese mint • 1 bunch of snake beans • 8 kaffir lime leaves • Two loofas or similar- chopped into small rounds • About 20 pea sized eggplants • One medium taro or cassava or sweet potato (about 450g ) • One bunch spring onions or garlic chives • Juice of 3 limes (and zest) • 500ml fresh coconut milk • 2 x tablespoons sesame/ peanut oil for frying • One tablespoon fish sauce • 500g chicken thigh (optional) www.tasteofthetopend.com Taste of The Top End • Thai Green curry with loofa and chicken • Prepare all the ingredients, cutting the vegetables into slices and the spring onion into diagonal strips. Cut chicken if needed. • Pre boil the taro or cassava or sweet pot for 10 minutes • De-seed and then Finely chop the chili and break the lime leaves into little pieces.. • Get the wok and put it over a medium heat • Add oil and then when hot the curry paste, after a couple of minutes add the pumpkin or sweet potato and chicken if using this! • Allow the curry to boil for 5-10 minutes and then add the lime leaves, other vegetables including the zucchini and green peppers and the lime juice • Now add in the coconut milk • Simmer for 5-10 minutes more until the veggies are just tender • Serve in a bowl, sprinkled with coriander, other herbs and spring onion and brown rice. This curry is also delicious with free range chicken, added at the start and can substitute some sweet potato- if you fancy if you would like, some fresh coconut milk and just veggies it can be almost entirely local! © Taste of the Top End www.tasteofthetopend.com .
    [Show full text]