DOCSLIB.ORG

Take Away and Enjoy Take Away and Enjoy (À La Carte & À La Minute) (À La Carte & À La Minute)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Take Away and Enjoy Take Away and Enjoy (À La Carte & À La Minute) (À La Carte & À La Minute) TAKE AWAY AND ENJOY TAKE AWAY AND ENJOY (À LA CARTE & À LA MINUTE) (À LA CARTE & À LA MINUTE) Thai Curry’s CHF We prepare our Curry ‘s of your choice with Take away xxx1 Chicken 26 xxx2 Pork 26 and enjoy xxx3 Beef Tenderloin 35 xxx4 Duck breast 31 xxx5 Black Tiger - Prawns 31 xxx6 Thai tofu 24 the lighter way to enjoy thai food 701x RED CURRY WITH COCONUT MILK 702x GREEN CURRY WITH COCONUT MILK 703x YELLOW CURRY Alfred Escher-Strasse 11 WITH COCONUT MILK 8002 Zürich – Enge Our Business hours 704x MASSAMAN CURRY WITH COCONUT MILK Mo-Fr 11:30 - 14:00 Mo-Sa 17:30 - 21:30 705x KAENG PA WITHOUT COCONUT MILK Phone: +41 44 201 44 90 706x KAENG PANANG http://www.veesbistro.ch Order online: https://www.veesbistro.ch/TakeAway Vee’s Bistro - Specialties DRINKS Soft drinks 33cl 3.50 6551 KHAO SOI 36 Elmer Citro, Rivella (blau/rot) Fried beef fillet strips with rice noodles Coca-Cola (Standard, Light, Zero) with Chiang Mai sauce, crispy noodles Möhl Shorley, Water with / without Gas and bean sprouts. Served with Thai sour OISHI Green Tea with honey 50cl 4.00 vegetables. Singha Premium Lager 5% , 4.50 6556 KHA MOO TOD KRAPAO 29 Chang Lager 5%, 4.50 Crispy pork knuckles Thai style with spinach and Thai basil Our wines can be ordered via alley according to our drinks menu minus 15.00 CHF. 6552 KANA MOO KROB 27 Crispy pork belly with Thai broccoli, soy Lunch Menu: 11:30 – 14:00 sauce, oyster sauce, chili and garlic Menu 1: 17.00 CHF To all Curries, Wok-dishes and to our specialties we give you Menu 2: 20.00 CHF a portion of jasmine rice. Menu 3: 23:00 CHF Side dishes (Can only be ordered to a court) 7700 Fried rice with vegetables 5 For our Dishes we use the following products: Beef, pork and chicken from Switzerland, Duck from EU 7701 Steamed Thai Jasmin rice 3 Our Thai vegetable supplier supplies us only with products from certified production establishments (GMP, Good 7702 Crispy fried egg Thai style 5 Manufacturing Practices and Global GAP) Codfish from Canada Black Tiger prawns and red snapper from Vietnam All prices are inclusive 2.5% VAT All prices are inclusive 2.5% VAT TAKE AWAY AND ENJOY TAKE AWAY AND ENJOY (À LA CARTE & À LA MINUTE) (À LA CARTE & À LA MINUTE) Soups CHF Fish / Seafood CHF 5001 TOM KHA GAI 13/26 5030 KHAO PAD TOM YAM KUNG 34 5101 Chicken-Soup with mushrooms and Fried jasmine rice with black tiger coconut milk prawns, tom yam paste and lime 5002 GIAU SOUP 13/26 5031 PAD PHED TALAY 32 5102 Clear, spicy soup with Thai ravioli filled Black Tiger king prawns, mussels and with black tiger prawns and pork squid in red curry paste with green pepper, chili peppers and Thai beans 5003 TOM YAM GUNG NAM SAI 14/28 As a side dish we serve jasmine rice. 5103 Spicy soup with prawns, lime, lemon grass, mushrooms Starter Wok 5010 SATAY GAI 14/21 We prepare our Wok Dishes Grilled chicken with peanut sauce and 4/6 of your choice with sweet and sour sauce pcs 5011 SPRING ROLL PHAK 14/21 xxx1 Chicken 26 Homemade vegetable spring rolls with a 4/6 xxx2 Pork 26 sweet and sour sauce pcs xxx3 Beef Tenderloin 35 5012 KUNG HOM PHA 16/31 xxx4 Duck breast 31 3/5 Baked giant prawns in a crispy rice batter xxx5 Black Tiger - Prawns 31 with sesame oil and sweet and sour sauce pcs xxx6 Thai tofu 24 5014 TOD MAN PLA 14/21 600x PAD MED MAMUANG Baked fish cakes with red curry paste 4/6 pcs Gently cooked cashew - dish topped off with and kafir lime leaves served with a broccoli, peppers, spring onions with whiskey cucumber sauce 601x PAD PED KHA MIN OON Fried pepper, fresh turmeric, zucchini, fine spicy Salads curry paste and steamed Thai rice SOM TAM PHAK 13/24 603x PAD THAI 5020 Spicy green papaya salad with peanuts, Fried rice noodles with eggs, scallions, bean 5120 tomatoes and green Thai beans in a sprouts, lime, peanuts tamarind sauce 5021 SOM TAM GUNG SOD 15/29 604x KHAO PAD 5022 Spicy green papaya salad with Black Fried jasmine rice with eggs, spring onions, Tiger - Prawns and green Thai beans tomatoes and broccoli 5023 LAAB GAI OR MOO 14/26 605x THAI SWEET AND SOUR 5123 Original spicy chicken or pork salad with Roasted meat with your choice of sweet and toasted rice powder, limes, chili and sour sauce, pineapple, peppers, onions, green onions cucumber and tomatoes 5024 NÜA NAM TOK 19/35 606x PAD SI EW 5124 Thai spicy salad with fresh herbs and Fried rice noodles width soya sauce, Thai grilled fillet of beef broccoli, carrots and eggs 607x PAD KRA PRAO Spicy Thai basil stir fry with broccoli, onions and chili All prices are inclusive 2.5% VAT All prices are inclusive 2.5% VAT .
Load more

Recommended publications
  • Traditional Menu and Special.Pdf
    Traditional Menu Starters, Salads & Soups 1 Basket of Prawn Crackers £1.50 With sweet chilli or peanut sauce £2.00 Both sauces £2.50 2 Chicken Satay £4.95 Four skewers of marinated chicken breast with peanut sauce (N) 3 Spring Roll £4.50 Thai style vegetarian spring rolls served with sweet chilli sauce (V) 4 Salt & Pepper Squid £4.95 Tender crispy squid lightly fried and served with sweet chilli sauce 5 Crispy Wonton £4.95 Minced pork wrapped in a crispy wonton crepe with chilli sauce 6 Duck Spring Rolls £4.95 Spring roll with roasted duck served with Hoi Sin sauce 7 Goong Hompa £5.50 Golden fried King Prawn spring roll served with chilli sauce 8 Tod Mun Kaopod £4.50 Sweet corn fritters with fragrant spices served with chilli sauce (V) 9 Tempura Vegetables £4.50 A selection of crispy vegetables in a light batter served with chilli sauce (V) 10 Tempura King Prawn £5.50 Deep fried king prawns in a light batter served with sweet chilli sauce 11 Kanom Pang Na Moo £4.95 Minced pork and prawn on bread, sealed with sesame seeds, deep fried and served with sweet chilli sauce 12 Dim Sum £4.95 Minced prawn and pork dumplings wrapped with wonton skin, steamed and served with sweet soy sauce 13 Tod Mun Pla £4.95 Spicy Thai fishcakes blended with red curry, long bean and kaffir lime leaves. Served with sweet chilli sauce 14 Mixed starter Vegetable spring roll, golden fried king prawn roll, tempura vegetables sweet corn fritters, pork & prawn toast, crispy wonton and Thai spicy fish cakes.
    [Show full text]
  • Green Curry It Is Good to Eat with Anything
    Authentic Thai Food for the World Green Curry It is good to eat with anything. Let us guess which Thai menu is this. In the past, it was popular to eat with hot rice. Then, it started to be eaten with rice flour noodles. Nowadays, it is popular to eat with roti. Normally, its taste is mild, not too spicy and not too plain, mixed with coconut milk for the grease and using green curry paste. After hearing all this, nearly one hundred percent must answer correctly that the menu being described now is green curry, one of the curries with a long history with the most unique flavor of Thai menus. The background of green curry must turn to the past. Originally, the curry in Thai style was clear curry, like Kaeng Liang or Kaeng Pa. In other words, in the past, Thai people did not eat curry with coconut milk. They only ate clear curry with other ingredients and finely pounded chili. Then, coconut milk was used as an ingredient in food and this was the complete birth of the curry spices. “Kaeng Daeng” or “Kaeng Phet” came from the coconut milk spices with red chili. This spice was later adapted from the red chili to the green chili. That was the origin of the name Kaeng Khiao Wan. It did not come from the sweet taste like everybody understands, but from the color of the curry. When you put the green curry spices into floating undiluted coconut milk, vegetables, and meat, the curry will become a light green color.
    [Show full text]
  • 9Thai Cuisine Menu List All Dishes Are Cooked with No MSG & We Use Canola Oil Only
    9Thai Cuisine Menu List All dishes are cooked with no MSG & we use canola oil only. We can not guarantee that any Item food are completely allergen free, Our food may contain : sulphites,cereals containing gluten,shellfish,eggs,fish,milk,peanuts,soybeans,sesame seeds,tree nuts and Lupin. If you have allergies intolerance to any of the above products, please advise our staff when making your orders. The Letters after dishes are allergen information : (N) Nuts (G) Gluten (SH) Shellfish (E) Eggs (F) Fish (M) Milk (P) Peanuts (SO) Soybean (SE) Sesame seeds (S) Sulphites (L) Lupin APPETIZERS A1. SPRING ROLLS (SO) $6.00 A crispy spring rolls stuffed with vermicelli and vegetable, served with sweet chilli sauce. A2.CURRY PUFFS (4 pcs) (SO) $6.00 Minced chicken with onions, vegetable in puff pastry A3. CHICKEN SATAY (4pcs) (SO),(G),(P) $8.00 Skewered slices of marinate chicken tenderlions topped with homemade Thai peanut sauce. A4. CHICKHEN WINGS (7pcs) (SO) $8.00 Deep fried chickhen wings marinate with garlic and Thai herbs served with sweet chilli sauce. A5.FISH CAKE (7pcs) (F),(E) $6.00 Thai fish cake enhanced with red curries, slices bean and kaffir lime leaves served with sweet chili sauce. A6.MONEY BAG (4pcs) (SO),(P) $6.00 Wonton parcels of minced chicken and peanut A7. SESAME PRAWNS (4pcs) (SO),(SE),(SH) $8.00 Marinated prawns rolls with sesame seeds served with plum sauce. A8. GOONG HOM PA (4pcs) (SO),(SH) $8.00 Marinate prawn wrapped with spring rolls pastry served with plum sauce. A9. MIXED APPETISERS (5pcs) (SO),(F),(G),(P) $8.00 Our chef’s selection of number A1,A2,A3,A4,A6 MAIN COURSES SOUPS B1.
    [Show full text]
  • Lunch Is Served Monday – Friday from 11:30 A.M
    Lunch is served Monday – Friday from 11:30 a.m. – 2:00 p.m. Specialties Chicken or Tofu or Beef 13.95 Substitute for Organic add $3 Shrimp or Squid 15.95 Combinations 16.95 Chicken+Beef+Shrimp+Squid Seafood Combos 23.95 Shrimp+Squid+Salmon Kaeng Pa Curry Not creamy and sweet. No coconut milk added in Taste is complex and heavier to the natural herbs Krachai Root is the predominant spice Sichuan Pepper Sauce Intensely fragrant, citrus-like flavor and tingly-numbing Sichuan Pepper Sauce A culinary loan from China Laos version, flavored with Ginger and Fresh Chili Harvest Curry Indian-Burmese in origin. Combination of medium spicy, coconut milk, sweet and savory, avocado, butternut squash Spicy Turkey Meatballs 15.95 Original recipes of Northern Thai sausage include Turmeric and red chili paste. Served over Udon Noodles & Vegetables Country-Style Rice 15.95 Kaffir lime zest, chili, Chicken, Beef, Shrimp, Squid Vegetables and rice cooked in old fashioned way, All ingredients are simmered with coconut milk Spicy Sausage Rice 15.95 Wok cooking combination of Chinese Sausage (sweet) Thai Sausage ( spicy) Vietnamese Sausage ( smoky ) rice, egg with a homemade chili paste Steamed Balinese Rice 3.00 Steamed sticky rice with Organic Turmeric, Organic Quinoa, Organic Chia Seeds and Ginger Steamed Black Rice 3.00 Natural Color, rich in iron, high in fiber Duck Hoisin Ginger 26.95 Half roasted duck with deep-fried finish Korean Beef 15.95 Sliced beef, marinated in slightly spicy sauce. Pan cooking. Along with rice or rice noodles Lunch is served Monday – Friday from 11:30 a.m.
    [Show full text]
  • Kaeng Pa Moo Spicy Pork Curry Soup
    Kaeng Pa Moo Spicy Pork Curry Soup aeng Pa means jungle curry. This curry is a variation of red curry traditionally from the north jungle of Thailand. This dish got its Kname from local people who cook their curry in the jungle. It was originally prepared with wild boars and other wild meat. As there are no coconuts in the jungle, this curry contains no coconut milk which makes this dish one of your tasty and healthy diet foods. Ingredient (serves 1) 50 g pork tenderloin, thick sliced 10 g small eggplant (1 pc), quartered 10 g basil leaves (2/3 cup) 5 g red cayenne pepper, diagonally sliced 10 g baby corns (1/4 cup), cut 35 g Kaeng Pa curry paste (11/2 tbsp) 2 g kaffir lime leaves (2 leaves), torn 2.5 g sugar (1/2 tsp) 15 g finger roots (1/4 cup), shredded 22.5 ml fish sauce (11/2 tbsp) 15 g yard long beans (1/4 cup), 1 inch cut 15 ml vegetable oil (1 tbsp) 250 ml chicken stock (1 cup) Preparation 1. In a wok, add vegetable oil and heat up over low heat. Add Kaeng Pa curry paste and stir continuously for about 3 minutes or until fragrant. 2. Pour stock into the wok, bring to a boil. Add pork and cook for about 2 minutes. Add finger roots and baby corns. Reduce heat to medium and cook for 3-4 minutes. 3. Add small eggplants and seasoning with fish sauce, sugar. 4. Add yard long beans, kaffir lime leaves, cayenne peppers, and basil leaves.
    [Show full text]
  • Asenzya-Whitepaper-Thai-Curry.Pdf
    0013 TRENDING FLAVORS vol. 13 CURRIES OF THAILAND INTRODUCTION: Thai has been called the most flavorful cuisine in the world. It comes as no surprise that Thai restaurants with well-balanced and bright flavor profiles have blossomed in popularity over the past decade. It was not due to the quick service restaurant (QSR) world, despite this cuisine’s immense popularity among millennials and Generation X. The growth has been in small, family-run ethnic restaurants. This trend looks to change as the recent proliferation of Asian-inspired dishes at chains indicate a shift toward broader comfort level, interest and acceptance from the American public as a whole. This new growth in Thai-inspired dishes allows for retail and QSR to dive deeper as a safe exploration for the American consumer into authentic Thai cuisine. One of the most approachable profiles for Americans’ taste palates is the various curries found in Thailand. They are broadly appealing, popular flavor profiles and a safe step towards ethnic cuisine. The general public already understands and loves basic curries, but many Americans are unaware of all the variations available to curries and the differences between them. 0013.A AS GENERATIONS SKEW YOUNGER, THEY ARE MORE OPEN TO BOLD NEW FLAVORS. THIS CHART SHOWS THIS TREND WILL CONTINUE ON WITH iGENERATION ONCE THEY BEGIN TO HAVE MORE SAY OVER THEIR PURCHASES. 90 80 70 60 50 40 30 20 10 0 Baby World War II / All iGeneration Millenials Generation X Boomers Swing Generation WITH THE DESIRE FOR ETHNIC FOOD GAINING, CONSUMER ATTITUDES SPECIFIC TO ASIAN YOUNGER CROWDS WILL MOVE PAST THE “BIG WANT MORE AUTHENTICITY, WITH THE DRIVERS THREE”.
    [Show full text]
  • DELI NOORD Vegetarisch € 8,40 Dranken Frisdrank Petfles 0,5 Ltr
    19 Kuay Tiew € 5,80 32 Kaeng Pa € 12,85 Kruidige noedelsoep, naar keuze met Pittige rode, heldere curry met groenten Voorgerechten Kai (kip), Neua (rund) of Moo (varken) naar keuze met Kai (kip) of Neua (rund) 01 Poh Piah Kai € 5,50 Tahoe (vegetarisch) € 11,35 Kip loempia’s met chilisaus (4 stuks) 33 Choo Chi Pla € 14,25 02 Poh Piah Jee € 5,30 Salades Vis in rode kokoscurry met citroenblad Vegetarische loempia’s met chilisaus (4 stuks) 20 Yam € 9,30 34 Panaeng € 12,50 03 Koong Hom Pa € 5,30 Pittige groentesalade met pinda, Rode kokoscurry met citroenblad Gemarineerde garnalen in loempiablad (4 stuks) naar keuze met Kai (kip) of Neua (rund) naar keuze met Kai (kip) of Neua (rund) of Moo (varken) Koong (garnalen) + € 1,00 Koong (garnalen) + € 1,00 04 Thung Thong € 5,30 Thalé (zeevruchten) + € 1,50 Gefrituurd hapje met kippengehakt en crabstick (4 stuks) Pla Muek (inktvis) + € 1,00 35 Kaeng Som € 11,85 Pittige zuurziltige heldere curry met groenten (vegetarisch) 05 Kai Ho Baitoey € 5,50 21 Yam Kai Yaang € 9,75 Pla (vis) + € 2,00 Gemarineerde kipstukjes in pandanblad (4 stuks) Kipsalade met groenten en geroosterde kokos Koong (garnalen) + € 1,00 06 Thod Man Pla € 5,50 22 Yam Khai Dao € 8,50 36 Massaman € 11,85 Viskoekjes met chilisaus (4 stuks) Salade met groenten en gebakken eieren (vegetarisch) Zoetzure kokoscurry met aardappel, uitjes en pinda’s 07 Thod Man Khao Pod € 4,80 23 Som Tam € 8,80 naar keuze met Kai (kip) of Neua (rund) Vegetarische maiskoekjes met chilisaus (4 stuks) Pittige groene papayasalade (vegetarisch) Tahoe (vegetarisch)
    [Show full text]
  • Early Bird Menu
    Rim Nam Thai Restaurant Early Bird Menu Start from £12.95 5pm – 7pm Tuesday to Friday 3pm – 6pm Sunday& Bank Holiday Mondays Choose 1 Starter 1 Main Course Boiled or Fried Rice Tea or Coffee Some main course dishes are available as Gluten free, Vegetarian or Vegan upon request GF = Gluten free, V = Vegetarian, VG = Vegan 01422 846888 www.rimnamthairestaurant.co.uk Please be aware that some of our food may contain nuts or nut extracts, sesame oil and other types of allergens. If you are allergic to any ingredients, please ask a member of staff for advice before you order. L17. Kaeng Pa V/VG Starters Jungle curry, Northern Thailand hot and spicy curry with Thai L1. Satay Gai herbs, mixed vegetables, bamboo shoots, chilli and hot basil Char grilled skewers of marinated chicken served with peanut leaves. No coconut milk. * sauce and pickled vegetable relish. L18. Massaman V/VG L2. Peuak Tod V/VG South Thai curry with potatoes, onion, cashew nuts. Choice Deep-fried taro root in special batter and served with sweet of lamb, beef or chicken as available. chilli sauce and peanut relish. * L3. Geow Tod L19. Kaeng Phed Yang Minced pork and prawns wrapped with wanton pastry, deep Roast duck red curry with mixed vegetables, bamboo shoots, fried and served with sweet chilli sauce. pineapple, tomatoes and sweet basil in coconut milk. L4. Goong Tempura L20. Kaeng Ka Ree (Gai = Chicken)/ V/VG Deep fried crispy prawns in tempura batter and served with Chicken yellow curry with coconut milk, potato and onion. sweet chilli sauce.
    [Show full text]
  • Inlagd Gurka 1 Achat 1 อาจาด
    Inlagd Gurka 1 Achat 1 อาจาด 4 Portioner 3 msk Risättika 1 msk Socker 1 medellång Gurka, skalad ½ tsk Salt ½ kopp Rödlök, tunt skivad 1 lite Svartpeppar 2 msk Korianderblad, hackade 1 små färska Röda eller Gröna Chili Prik Kee Noo 1. Fyll i ättika, socker, salt och peppar i en mellanstor skål och rör om tills socker och salt är upplöst. 2. Dela upp gurkan på längden. Ta bort alla frön. Dela den i fjärdedelar och skär upp i 3 mm tjocka skivor. Lägg gurka, lök, korianderblad och chili i vinägerdressingen och blanda allt tillsammans. Sätt in Achat i kylskåpet för att marinera i 3 timmar, rör om då och då. Inlagd Gurka 2 Achat 2 อาจาด 4 msk Risättika 2 Schalottenlökar Hom Daeng, hackade 1 tsk Socker 3-4 Röda och Gröna Prik Kee Noo i tunna 2-3 msk Gurka, mycket grovmalen, hackad skivor eller skivad Blanda ingredienserna och låt dem stå över natten. Var och en bör ha en liten skål av Nam Jin samt en skål av inlagd gurka A Jad Inlagd Gurka 3 Achat 3 อาจาด Den här ättikslagen förväxlas ofta med ett liknande recept som är helt annorlunda, Taang-Gwa Priao Wan är kokt med en sötsur smak. Rätten förväxlas ofta med ett liknande recept ”Sur Gurka” som är söt och syrlig, och är helt annorlunda. ½ kopp Risättika 1 msk Vattenkastanjer Haeo, fint skivade 5 msk Gurka Thang Kwa 1 msk Röd Jalapeños Prik Chi Fa Daeng, 2 msk Schalottenlök Hom Daeng fint skivad skivad 1 msk Palmsocker Nam Som Paep 1. Dela gurkan i fyra delar på längden, och skär bitarna ca 2 mm tjocka.
    [Show full text]
  • Recipe Ideas for Primary School and Home Meals -
    RECIPE IDEAS FOR PRIMARY SCHOOL AND HOME MEALS - - This recipe book provides creative ideas for cooks in WFP and CRS-supported schools. The recipes do not have to be followed exactly, but are rather suggestions on how to use locally available products. - 2 - RECIPE IDEAS FOR PRIMARY SCHOOL AND HOME MEALS Vientiane 2017 - 3 - - 4 - CONTENTS Rice Soup Khao Piak 6 Fish Soup Kaeng Pa 8 Bamboo Soup Kaeng Normai 10 Fried Rice Kua Khao Chao 12 Fried Cabbage with Pork Kuak Pak Kalam Sai Sinmoo 14 Rice with Vegetables on Top Khao Ladna 16 Eggplant Mix Pon Pa 18 Vegetables with Fish and Sesame Soup Phak Sai Pa 20 Fish in Banana Leaf Mok Pa 22 Papaya Salad Tom Mak Houng 24 Lentil Pancakes Maktua Phaen 26 Coconut Dumplings Khaonom Naeb 28 - 5 - RICE SOUP* KHAO PIAK* KCAL 42% 785 Ingredients: 500 g 4 l Nutritional info: 175-200 g 400 g Protein 31.4 Fat 21.5 200 g 100 g Calcium 97 2-3 50 g Iron 9.1 Vitamin A 1,101 300 g 10 g Vitamin C 26 * For explanation note, please see page 30. - 6 - KHAO PIAK 1 2 3 4 Add meat, garlic, pumpkin, Add egg and cook for 10 Add spring onions and mix Stir for 5 min lentils and rice, cook for 30 min min - 7 - FISH SOUP KAENG PA KCAL 278 15% Ingredients: 400 g 2 l Nutritional info: 300 g 400 g Protein 34.9 Fat 11.5 1-2 100 g Calcium 181 200 g 20 g Iron 4.1 Vitamin A 959 200 g 20 g Vitamin C 62 - 8 - KAENG PA 1 2 3 4 Add vegetables to boiling Add fish and padek Boil for 20 minutes, then Stir and serve pot add greens - 9 - BAMBOO SOUP KAENG NORMAI KCAL 43% 797 Ingredients : 500 g 2 l Nutritional info: 175-200 g 100 g Protein
    [Show full text]
  • Curry and Chilli Pot Menu Entrees
    CURRY AND CHILLI POT MENU STIR FRY DISHES (Rice and Roti see extras) SF19. Honey chicken Chicken, Pork, Beef, Vegetarian, Vege +Tofu, Vegan $20.50 Stir fry chicken with honey, pineapple, spring onion and cashew nut ENTREES Combination (Chicken + Pork, Beef + Pork) $22.00 SF20. Black Bean sauce Prawns, Scallop, Fish Fillet, Lamb, Duck, Mixed Seafood $24.00 Stir fry seasonal vegetables with black bean sauce and choice of meat DIM SUM AND DUMPLINGS Whole Snapper $25.00 CURRIES (Rice and Roti see extras) SF1. Pad Ped ED1. Dim Sum (5) with Pork with mushroom $10.00 Chicken, Pork, Beef, Vegetarian,Vege +Tofu,Vegan $20.50 Choice of Meat stir-fried with red curry paste, green beans, capsicum, Combination (Chicken + Pork, Beef + Pork) $22.00 ED2. Dumplings (5) – Pork and Prawn $10.00 bamboo shoot ED3. Dumplings (5) – Ginger prawn $10.00 Prawns, scallop, Fish Fillet, Lamb, Duck, Mixed Seafood $24.00 SF2. Pad Prik Khing Whole Snapper $25.00 ED3. Dumplings (5) – Vegetarian $10.00 Choice of Meat stir-fried with red curry paste, green beans, capsicum, Lamb Shank $25.00 kaffir lime leaves STEAMED BUNS CC1. Panang Curry (Kaeng Panang) EB1. Steamed Buns (2) with Thai chicken $10.00 SF3. Herb & Spicy Sauce (Pad Num Prik Poaw) Choice of Meat in coconut milk and Panang curry paste with Choice of Meat stir-fried with chilli paste, capsicum, onion, EB2. Steamed Buns (2) with sticky Pork $10.00 vegetables, pumpkins topped with crushed peanuts. mushroom, carrot EB3. Steamed Buns (2) with Satay Chicken $10.00 CC2. Green Curry (Kaeng Kiew Wahn) SF4.
    [Show full text]
  • Natural Antimicrobial Activity of Thai Red Curry's Herbs on Salmonella
    AU J.T. 16(1): 1-6 (Jul. 2012) Natural Antimicrobial Activity of Thai Red Curry’s Herbs on Salmonella Typhimurium DT104b Irayudi Lazuardi, Treuktongjai Saenghiruna* and Patchanee Yasurin* Department of Food Technology, Faculty of Agricultural Technology Soegijapranata Catholic University, Semarang, Indonesia E-mail: <[email protected]> Abstract The outbreaks of Salmonella spp. have been reported as the major cause of food- borne illnesses worldwide. Thai red curry paste is an important ingredient of cultural foods and consists of herbs that have potential natural antibacterial activity. The objective of this experimental study was to measure the individual antibacterial activity of Thai red curry herbs on Salmonella under three different extraction methods (Kaeng Kathi - oil using fresh coconut milk, Kaeng Kathi - oil using UHT coconut milk, and Kaeng Pa - water). During the conducted experiments, the individual activities of the extracted herbs on Salmonella enterica serovar Typhimurium U302 (DT104b) were investigated by agar diffusion method using SS agar followed by MIC and MBC assay using broth dilution method. Among the three extraction methods, the extraction using fresh coconut milk gave the highest antibacterial activity in all herbs, followed by UHT coconut milk and water. Fresh coconut milk extracted cumin (Cuminum cyminum) and lemongrass (Citronella citrate) gave the highest antibacterial activity, 1.6 ± 0.22 cm and 1.4 ± 0.24 cm, respectively. The MIC assay showed 125 μl/ml and 100 µl/ml, while the MBC showed 125 μl/ml and 150 μl/ml, respectively. Thai red curry paste ingredients possess a significantly promising antibacterial activity against the food-borne pathogen S.
    [Show full text]