Dessert Menu FA

Total Page：16

File Type：pdf, Size：1020Kb

DESSERTS CLASSIC GINATAAN First in Modern Filipino Cuisine Ube, sweet potato, glutinous rice balls, banana and tapioca cooked in thickened DESSERT coconut milk. Pwedeng dessert o PLATTER merienda! Small 75 Big 150 Ube ice cream with macapuno, KESO FLAN buko meat and buko jello; A baked but light, no crust cheesecake coee-pie; fried suman with served with queso de bola and red egg. mango; banana cue 400 Parang bibingka na hindi! 220 COFFEE BEAN SANS RIVAL More exciting and upbeat than the regular Sans Rival you see around town! MANGO JUBILEE Vanilla ice cream topped with mango You’ve got to order it to find out! 205 cubes swirled in mango jubilee sauce 220 BANANA TURON Caramelized banana spring rolls 150 COFFEE PIE The only one of its kind. A must have for SUGAR-FREE 170 non-dessert lovers! Chocolate-cashew crust with coee fillings topped with BANANA & CAMOTE UN-CUE cream cheese and toee sauce. Caramelized saba banana and Slice 250 Whole 2000 sweet potato. Small 140 Big 190 SUGAR-FREE Small 160 Big 210 SUGAR-FREE COFFEE PIE Your favorite coee pie BUKO SPLIT is sugar-free! 250 Ube ice cream in fresh coconut topped with macapuno and buko jello 265 BUKO SHERBET A great low fat and refreshing HALO-HALO palate cleanser! 80 Enjoy this quintessential Filipino dessert the healthy, traditional way, PUTO BUMBONG with only the freshest homemade ingredients: Steamed violet sticky rice with leche-flan and ube made in-house, red mung grated coconut... not just for beans, nata de coco, sweetened garbanzos, Christmas! 150 and evaporated milk. Small 85 Big 170 FRIED SUMAN & MANGOES BIBINGKA The Pinoy pancake topped with Rolled-out suman fried to a light crisp, kesong puti, salted duck egg and topped with ripe mangoes, and served grated coconut 180 with sweet coco jam 180 Prices are inclusive of 12% VAT and subject to 10% service charge..

Copy Link

Recommended publications

Small Plates Greens and Grains
SMALL PLATES Chorizo & Chips P470 chorizo, morcilla, chili, egg, toasted nacho chips bacon chips P400 Bayleaf Fries P250 crispy bacon, malt vinegar skinny fries, spice dust, cranberry ketchup Raffaele Gamberetti P480 white shrimps, preserved lemons, garlic, almonds Chorizo & Chips Spicy Gyoza green chili Raffaele Vongole Blanco P430 fresh clams, white wine, roasted tomatoes Queso Blanco P390 local white cheese, salted fish flakes, garlic crostini Chimichanga P380 deep fried mini beef burritos, salsa, guacamole cilantro Pita Bread P350 Glazed Wings P370 grilled pita bread, hummus, baba ganoush fried chicken wings, spicy Asian glaze cucumber pickles GREENS AND GRAINS Nachos Skillet P390 Chicken Tandoori Salad P370 toasted corn chips, braised beef, tomato salsa grilled tandoori spiced chicken, mixed green guacamole, sour cream cheese, jalapeno and vegetables, tahini dressing Chili Calamari P370 Sun Dried Tomato and Dates P385 crispy squid, chili, aioli, lime sun dried tomato, sliced dates, quesong puti roasted almonds, balsamic Spicy Gyoza P350 soy vinegar, pickled cucumber, sesame seeds Grilled Bacon Caesar P395 ginger-chili oil romaine, parmesan croutons, creamy garlic-anchovy dressing, grilled bacon Beef Saikoro p530 beef tenderloin, soy-onion jus, daikon, garlic Harvest Bowl P390 roasted squash, crunchy potatoes, marinated sausage and Shrimp Quesadilla P450 eggplant, bell peppers, farmers ham crisp tortilla, chorizo, white shrimp, tomato salsa cheese, sour cream Fruit and Veggies P390 watermelon, ripe mango, cucumbers, red onions salted
[Show full text]
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ......................................................................................................
[Show full text]
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
[Show full text]
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
[Show full text]
Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and Seasoned for Perfection
Seafood Specialties Mayettes Shrimps Original and Authentic Philippines Cuisine Halabos $9.95 (Steamed) and seasoned for perfection. Inihaw (Grilled) $9.95 Served on a bed of lettuce. Inihaw (Pan fried) $10.95 with garlic and green peppers. Tilapia Fish Inihaw (Grilled) $10.95 Served with rice and vegetables. Pinirito (Fried) $10.95 Served with rice and vegetables. Sarciado $10.95 Original Philippine Deserts Sautéed with garlic, ginger, onions and tomatoes combined with Leche Flan $5.95 scrambled eggs. Custard covered in caramel sauce Mussels (Seasonal) $10.95 Turon (Banana fritters) $5.95 Sautéed with garlic and ginger Served with topping of green onions With sweet coconut topping (3 pieces) Squid Mais Con Hielo $5.95 Mayettes Taste of the Philippines Sweet corn with shaved ice and evaporated milk Inihaw Grilled BBQ Style. $11.95 Cooking a Unique and Delightful Fusion of Cassava Cake $4.95 Adobo style $11.95 From the family of yams Spanish and Asian Cuisine. Sautéed with garlic, spices, onions, tomatoes. Halo Halo (mix–mix) $5.95 (416) 463–0338 Calamari $11.95 Internationally famous Philippines dessert Very refreshing dessert Breaded and deep fried. of a variety of exotic fruits,shaved ice, ice cream, yam and milk Take–Out and Dine In Bangus (Milk fish) Gulaman at Sago $4.95 Inihaw (Grilled medium size) $12.95 Tapioca and jelly topped with shaved ice and brown sugar Daing Bangus $12.95 Hours Milk fish filleted, marinated in vinegar and spices, deep fried Monday – Closed served with rice and vegetables. Tuesday to Saturday 11am–8pm Salmon Steak Catering Take–Out Sunday 11–5pm Inihaw (BBQ Style) $13.95 Ask about our extended hours for special occasions/ events Served with rice and vegetables.
[Show full text]
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
[Show full text]
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
[Show full text]
Don't Forget to Check out Our Mini Store and Ice Cream Shop Next Door
Most items are cooked to order. Thank you for your patience! LET US HOST YOUR NEXT PARTY HERE AT THE RESTAURANT. KAMAYAN-LUAU STARTING AT $20.00 PER PERSON. *WE CAN HOST 10-50 GUESTS #FUNDRAISINGS #BIRTHDAYS #BARKADA #GETTOGETHER INQUIRE ABOUT OUR CATERINGS #OFFICEPARTIES #CORPORATECATERINGS #ANYEVENTS EMAIL ME AT [email protected] or text at (408) 807-5927 E INQUIRE ABOUT OUR CATERING EVENTS DON’T FORGET TO CHECK OUT OUR MINI STORE AND ICE CREAM SHOP NEXT DOOR ALL OR OUR “TABLE SAUCES” ARE AVAIL FOR SALE AT OUR “SARISARI” STORE. PARTY PACK FROZEN LUMPIAS $29.50 / 4LBS. / 120 PCS. 1POUND PACK FROZEN LUMPIAS $7.95 CHIC OR PORK 1LB. PACK FROZEN TAPA MEAT $8.75 1LB. TAPSILOG MADE LONGANIZA $6.75 ALL AVAILABLE FOR SALE AT OUR “SARISARI’ STORE (GF) = Gluten Free (V) = Available as a Vegetarian Dish ALC = Avalable in ALA Carte portion MSG FREE Prices are all subject to change without notice. ONLY VISA and MasterCards are accepted. For TO-GO menus, please send email request to [email protected], Most items are cooked to order. Thank you for your patience! Now hosting Private Parties, see our Pre-Fixe KAMAYAN/Philippine Luau Menu *OUR MENU ROTATES EVERY 6-8 WEEKS TO KEEP IT INTERESTING Did you know that REDHORSE on tap are not even available in most of the Philippines? AVAILABLE HERE AT TAPSILOG BISTRO!! CRAFT BEERS DESCRIPTION CITY ABV 16oz PITCHER 1/2YARD H-HOUR SAN MIGUEL PALE PHILIPPINE 5.50% $7.00 $20 $5 BEER DRAFT PILSEN ISLANDS $14 RED HORSE DEEPLY PHILIPPINE $7.00 $5 ON TAP HUED ISLANDS 8.0% $20 $14 LAGER / MALT BALLAST
[Show full text]
National City / 619-477-7071
Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
[Show full text]
DNCRDPSC Technoguide Series 2020 No
No. 01 Series 2020 Support Support Center Bago Davao City Oshiro, Bureau of Plant Industry Industry Plant of Bureau DNCRDPSC Technoguide DNCRDPSC Department of Agriculture Department of Development and Production Davao National Crop Research, Research, Davao National Crop Five-year Estimated Cost & Return of a One-Hectare Cardaba Banana Farm YEA Harves- Gross Estab- Weed- Fertili- Irriga- Sucker Mat Bunch Managing Har- Total Yearly ROI Cumula- Cumula- Cumu- table Income Net (%) tive tive Net lative R Fruits (P) lishment ing zation tion Man- Sanita- Care Pest and vesting Cost per Income Produc- Income ROI (kg) Cost Cost Cost Cost agement tion (P) (P) Diseases (P) hectare (P) tion Cost (P) (%) (P) (P) (P) (P) Cost (P) (P) (P) (P) 1 - - 34,635 2,300 11,950 2,000 800 1,350 - 1,300 - 54,335 -54,335 -100 54,335 -54,335 -100 2 15,625 156,250 - 1,600 27,080 2,400 800 1,200 1,600 2,000 5,475 42,155 114,095 270 96,490 59,760 62 3 30,600 306,000 - 2,300 27,080 2,400 800 1,200 3,200 2.300 9,400 48,680 257,320 528 145,170 317,080 218 4 24,000 240,000 - 1,600 27,080 2,400 800 1,550 3,000 2,000 9,875 48,305 191,695 396 193,475 508,775 263 5 21,168 211,680 - 2,300 27,080 2,400 800 1,200 3,000 2,300 9,000 48,080 163,600 340 241,555 672,375 278 TO- 91,393 913,930 34,635 10,100 120,270 11,600 4,000 6,500 10,800 9,900 33,750 241,555 672,375 278 TAL Assumptions: Plant population per hectare (625 plants); Year 2 - first cycle of harvest (mother plants) with an average weight per bunch of 25 kgs; Year 3 - second and third cycles (ratoons) of harvest with an average weight per bunch of 25 kgs; Year 4 - fourth and fifth cycles of harvests with an average weight per bunch of 20 kgs; Year 5 - sixth and seventh cycles of harvest with an average weight per bunch of 18 kgs; Farm gate price, Php10.00/kg; 2% decrease in number of mats due to virus infection on the 4th to the 5th year.
[Show full text]
!I Oung Titiltn PANTRY
266 THE YOUNG CITIZEN October, 193G MOTl-IERS' GUIDE IN CARE OF Cl-llLDREN Tl-IE !I oung titiltn PANTRY Cereals are grains or seeds of cul Corn is another cereal that goes tivated grasses used for food. They hand in hand with rice as the sta are the staple food of mankind and THE IMPORTANCE OF ple food of the Visayans. It is hold first place in their diet. They CEREALS prepared in much the. same way as contain all the food groups but not Miss Juliana Millan * in the right amount and are there the hard-boiled rice of th' Tagalogs fore, eaten along with fish, me·at, <:nd eaten with fish, meat and oth into "pinipig"-pressed, pounded and other foods to provide the cor er viands. It is also boiled and and winnowed-a preparation sim rect amount needed by the body. broiled on the cob, when it is served ilar to rolled oats. The mature They are generally classified as heat between meals. Tender grains of grain is generally prepared into "pu and-energy-providing foods because corn sautt?ed with lard, garlic and to maya, suman (ibos, lihia, antab, of the large amount of starch they a little salt is palatable. Mature maruekos), bico, puto sulot, gui contain. Some, however. like oat grains are .generally popped (pop natan, bibingka, and champorado" meal. wheat, and corn, contain a corn) or boiled into "binatog" (porridge). All of these prepara considerable amount of protein al (hominy). Like rice, it is ground tions, except the ·last, Call for ~h~ so and are then classified as tissue- help of sugar and coconut for serv into a paste-like consistency and building foods, too.
[Show full text]
BRUNCH Wilted Organic Arugula on Traditional English MuNs Served with Egg and Garlic Rice 355 Topped with Poached Egg
CONGEE CROQUE MADAME Pork Crackling, Chicken, Marinated Soft Egg, Ham and Cheese Sandwich with Sunny Side up Eggs. Scallion, and Ginger 285 Served with Tagaytay greens 350 VERBENA SIGNATURE TOAST CALIFORNIA OMELETTE Nutella, Peanut Butter, Caramelized Banana, Tomato, Bacon, Onion, Cheddar, 10AM - 3PM topped with Avocado and Corn Salsa. and Whipped Cream 270 Served with Mushroom and Homemade Hash Brown FILIPINO MEDLEY 295 The Best of Southern Luzon in a Plate. Crispy Dried Fish, Lucban and COUNTRY BENEDICT Native Longganisas. Shaved Honey Ham with Fresh Shiitake Mushrooms, BRUNCH Wilted Organic Arugula on Traditional English Muns Served with Egg and Garlic Rice 355 topped with Poached Egg. Smothered in MISO GLAZED FISH FILLET Hollandaise Sauce 425 Pan Fried Bangus Fillet with Kimchi Omelette, BEEF TAPA Scallion Fried Rice 410 Pan Fried Marinated Beef Tenderloin Fillet Served with Fried Egg and Garlic Rice 455 FRENCH ONION SOUP SEAFOOD BISQUE SWEET CORN SOUP SOUP OF THE DAY with Beef Broth, Thyme, with Shellﬁsh Oil, Chipotle Cream, Grilled Corn, SOUP 195 Melted Swiss Cheese 215 Melted Cheese Bread 250 Popcorn, Chives 220 APPETIZER PASTA & SANDWICHES OYSTER REUBEN ROASTED CHICKEN SUPREME Creamy Oysters Fricassee with Angel Hair Pasta Linguini, True Sauce, Mushroom, Poached Egg, and Lemongrass Caviar Sauce 780 Scallions, Garlic Bread 465 SPAGHETTI PRAWNS SOUS VIDE OCTOPUS Sundried Tomato Pesto, Wilted Kale, Basil and Chili, Garlic Bread Cauliﬂower Puree, Dehydrated Olives and Quinoa 485 SOLO 835 / TO SHARE 2,145 CRISPY CHICKEN WINGS FETTUCCINE
[Show full text]