DOCSLIB.ORG

Food Items for Regular Students Gainesville International School, Chiang Rai, April 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Items for Regular Students Gainesville International School, Chiang Rai, April 2021 Food Items for Regular Students Gainesville International School, Chiang Rai, April 2021 รายการอาหาร/ Menu วนั /เดอื น/ปี ของหวาน (มอื้ กลางวนั ) อาหารเชา้ / Breakfast อาหารกลางวนั / Lunch อาหารเย็น / Dinner Date Dessert (Lunch) กระเพราหมไู ขด่ าว + ตม้ จดื ผดั ไท ขา้ วซอยไก่ รวมมติ ร 4/1/2021 Stir fried minced pork with basil Pad Thai Curried Noodle Soup with Chicken Thai Iced Dessert Fried egg + Cabbage soup กว๋ ยจบ๊ั ทรงเครอื่ ง แพนงหมไู ขด่ าว+ ตม้ จดื ขา้ วหมแู ดงไขต่ ม้ + ซปุ โดนทั 4/2/2021 Chinese Roll Noodle Soup Panang Curry with Pork Fried Egg Red barbecued pork on rice Doughnut Cabbage Soup Boiled egg + Soup ขา้ วไขเ่ จยี วหมสู บั + ซปุ คะนา้ ไกก่ รอบ + ตม้ จดื วนุ้ เสน้ ปลาทอดกระเทยี ม + ตม้ จดื เตา้ หู้ เฉากว๊ ย 4/5/2021 Minced pork omelet + Soup Stir fried chinese kale with crispy chicken Fried fish with garlic and peper Grass jelly Clear soup with glass noodle Clear soup with tofu and pork ขา้ วหมทู อดกระเทยี มไขด่ าว + ซปุ มะกะโรนซี อสหมู ไกผ่ ดั พรกิ สด + ตม้ จดื สงั ขยาฟกั ทอง 4/6/2021 Fried pork with garlic and a fried egg Stir fried chicken with green pepper Pumpkin Custard Stir fried macaroni with pork Soup White cabbage soup ขา้ วผดั รถไฟ ขา้ วมนั ไก่ ผดั ผกั กาดขาวหมสู บั + ตม้ ยา ไก่ เคก้ กลว้ ยหอม 4/7/2021 Fried Rice Fried cabbage and minced pork Banana Cupcake Hainanese chicken rice Spicy Chicken (Tom Yum) ขา้ วไกท่ อดกระเทยี ม ไขต่ ม้ + ซปุ สปาเกต๊ ตหี้ มสู บั + ซปุ ปลาทอดกระเทยี ม + ตม้ จดื เตา้ หู้ โดนทั 4/8/2021 Fried chicken with garlic and a boiled egg Spaghetti with pork + Soup Fried fish with garlic and peper Doughnut Soup Clear soup with tofu and pork ขา้ วเหนยี วหมปู ิ้ งนา ้ พรกิ ตาแดง + นา ้ ซปุ กว๋ ยเตยี๋ วไกฉ่ กี +ลกู ชนิ้ ผดั ผกั กาดขาวหมสู บั + ตม้ ยา ไก่ ขนมเคก้ 4/9/2021 Grilled pork with sticky rice Fried cabbage and minced pork Cake Chicken Noodle Soup and red chili paste+Soup Spicy Chicken (Tom Yum) โจก๊ หมใู สไ่ ข ่ ขนมจนี แกงเขยี วหวานไก่ ไกท่ อดกระเทยี ม + ตม้ จดื เฉากว๊ ย 4/19/2021 Rice porridge with pork and egg Rice noodles with Green Curry Chicken Fried chicken with garlic and pepper Grass jelly in Coconut Milk Clear soup ผดั ซอี วิ๊ หม+ู ซปุ ขา้ วหมกู รอบ แตงกวาผดั ไข ่ + ตม้ ยา ปลาดอลลี่ คกุ กี้ 4/20/2021 Stir fried flat noodle and pork Rice with crispy pork Stir fried cucumber with egg Cookie with black soy sauce + Soup Dolly fish spicy soup ขา้ วหมทู อดกระเทยี มไขด่ าว + ซปุ แกงกะหรไี่ ก ่ + ตม้ จดื วนุ้ เสน้ ไกผ่ ดั นา ้ มนั หอย + แกงจดื ผกั กาดขาว โดนทั 4/21/2021 Fried pork with garlic and a fried egg Yellow curry chicken Stir fried chicken with oyster sauce Doughnut Soup Clear soup with glass noodle White cabbage soup โจก๊ หมใู สไ่ ข ่ บะหมเี่ กยี๊ วนา ้ หมแู ดง กะหลา ่ ปลผี ดั นา ้ ปลา+ไขพ่ ะโล้ โดนทั 4/22/2021 Rice porridge with pork and egg Fried Cabbage with Fish Sauce Doughnut Egg noodle with roasted red pork Hard Boiled Egg in Brown Sauce Frogs ขา้ วเหนยี วไกท่ อด สเต็กหมู ผดั เปรยี้ วหวาน + ตม้ จดื เตา้ หู้ ลอดชอ่ ง 4/23/2021 Pork steak Sweet and sour sauce fried with pork Lod Chong Dessert Chicken with Sticky rice Clear soup with tofu and pork ขา้ วตม้ หมทู รงเครอื่ ง สปาเก็ตต ี้ คาโบนารา่ ผดั บวบใสไ่ ข+่ ซโี่ ครงหมตู นุ๋ เห็ดหอม เคก้ กลว้ ยหอม 4/26/2021 Porridge with pork Spaghetti Carbonara Stir Fried Angled Gourd with Egg Banana Cake Pork Ribs with Black Mushroom and Chinese Radish ขา้ วเหนยี วหมทู อด + ซปุ ขา้ วขาหมไู ขต่ ม้ + ซปุ คะนา้ ไกก่ รอบ + ตม้ จดื วนุ้ เสน้ ผลไม้ 4/27/2021 Fried pork with sticky rice + Soup Stewed pork leg on rice Stir fried chinese kale with crispy chicken Fruit Boiled egg + Soup Clear soup with glass noodle ขา้ วไขเ่ จยี วหมสู บั + ซปุ ขา้ วผดั อเมรกิ นั กระหลา ่ ปลผี ดั นา ้ ปลา + ตม้ ยา ปลาหมกึ ขนมเคก้ 4/28/2021 Minced pork omelet + Soup American Fried Rice Stir fried cabbage with fish sauce Cake Squid spicy soup ขา้ วผดั ไข+่ ไสก้ รอกทอด + ซปุ ราดหนา้ หมสู บั แตงกวาผดั ไข ่ + ตม้ จดื ผลไม้ 4/29/2021 Fried rice + Sausage + Soup Flate noodle with minced pork Stir fried cucumber with egg Fruit White cabbage soup ขา้ วตม้ หมทู รงเครอื่ ง สเต็กไก่ ผดั หนอ่ ไมใ้ สไ่ ข ่ + ตม้ ยา ไก่ พายกรอบ 4/30/2021 Porridge with pork Chicken steak Stir fried bamboo shoot with egg Pie Chicken spicy (Yum Jin Kai).
Load more

Recommended publications
  • Donburi: Japanese Home Cooking Free Download
    DONBURI: JAPANESE HOME COOKING FREE DOWNLOAD Aki Watanabe | 144 pages | 07 Apr 2014 | Marshall Cavendish International (Asia) Pte Ltd | 9789814398510 | English | Singapore, Singapore Oyakodon Recipe It must be spring time! Sometimes, raw yolks instead of cooked eggs are used for Donburi: Japanese Home Cooking dish. American fried rice Khao kha mu Khao mu daeng Kralan Thai fried rice. To make richer flavor we sometimes blend kezuri gatsuo bonito flakes or mixed fish flakes. Thank you so much for this amazing dish!! Also needed to cover the pan while the eggs were cooking so the sauce did not evaporate too much. Boil a full kettle Rinse the brown riceadd it to a pot with plenty Donburi: Japanese Home Cooking cold water and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for min or until it's Donburi: Japanese Home Cooking with a slight bite Once cooked, drain and return it to the pot and keep covered until serving. Instead of simmering the egg, I tried cracking an egg over Donburi: Japanese Home Cooking bowl of hot rice like they do in the restaurants. Whilst the sauce is thickening, top, tail, peel and grate the carrot [s] Trim, then slice the spring onion [s] finely Slice the mangetout in half lengthways Add the sliced mangetout to a large bowl, cover with boiled water and set aside to cook. It can be a great family activity, too. So, it brings us a big smile and a warm feeling inside when we hear that you appreciate our efforts.
    [Show full text]
  • Thailand Understand & Survival (Chapter)
    Thailand Understand & Survival (Chapter) Edition 14th Edition, February 2012 Pages 106 PDF Page Range 695-791 Coverage includes: Understand Thailand, Thailand Today, History, The People & Culture, Thai Temples, Festivals, Eating in Thailand, Environment & Wildlife, Survival Guide, Directory, Transport and Glossary. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Understand Thailand THAILAND TODAY . .696 Thailand’s economy has continued to boom despite the political uncertainty since the 2006 coup. HISTORY & POLITICS . .699 Great ancient kingdoms, religions and dynasties have left their mark on how this nation has evolved. THE PEOPLE & CULTURE . 721 Despite its outward homogeneity, many subtle regional dif- ferences exist in the country, often infl uened by Thailand’s neighbours. EATING IN THAILAND . 738 For many visitors, the amazing food is one of the main reasons for choosing Thailand as a destination.
    [Show full text]
  • Revised Syllabus As Per CBCS for the B.A. in Culinary Arts
    Academic Council __________________ Item No. _____________ UNIVERSITY OF MUMBAI Syllabus For Semester V th and VI th Program: BACHELOR OF ARTS (CULINARY ARTS) CHOICE BASED CREDIT SYSTEM (CBCS) With effect from the academic year 2018-19 onwards AC_________________ Item No._____________ UNIVERSITY OF MUMBAI Syllabus for Approval Sr. No. Heading Particulars 1. Title of the Program Bachelor Of Arts (Culinary Arts) a) A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad. b) Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad c) The selection criteria for admission will be on the basis of written examination and personal interview conducted by respective institutions / colleges Every candidate admitted to the Bachelor of Arts d) (Culinary Arts) in the affiliated College conducting the course shall have to register himself / herself with the University of Mumbai. 3. Passing Marks 12th standard passed. Ordinances / 4. Regulations (if Time to time issued by the University. any) No. of Years / 5. Semesters 3 Years / 6 Semesters. 6. Level U.G. 7. Pattern Semester 8. Status Revised 9. To be implemented From Academic Year 2017-18 (w.e.f. Academic Year from 2018-19 onwards.) Academic Year Dean Faculty of Science BOS Chairperson University Of Mumbai Hospitality Studies UNIVERSITY OF MUMBAI Syllabus for Approval 1. Title of the Program:- Syllabus Three Years Bachelor Of Arts - Culinary Arts 2.
    [Show full text]
  • Thai Cuisine 1 Thai Cuisine
    Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
    [Show full text]
  • Harrow Main Dining Hall Menu 2020 2
    Main Dining Hall Menu Week 2 Week day Monday Tuesday Wednesday Thursday Friday Chicken Sausage Roll Morning Butter Croissant + Fruits Cheese Stick + Fruits Yoghurt + Tuna Puff + Sandwiches + Fruits Snack Fruits + Fruits Meats Beef Cottage Pie Gammon Steak Oven Roasted Chicken Oven Roasted Pork Loin Grilled Chicken Breast with Pineapple Meats Roasted Pork Loin Chicken Gyros Beef Lasagna Chicken Tikka Masala American Style Meatloaf Sides Roasted Mashed Potatoes Potato Wedges Boiled Parsley Potatoes Fried Potatoes Rosemary Potatoes Sides Carrots & Peas Buttered Cauliflower Zucchini with Dill Sautéed Mediterranean Zucchini & Carrots & Broccoli Vegetables Italian Penne Napoli Spaghetti in Mushroom Seafood Penne Penne Alfredo Penne Carbonara Station Cream Sauce Vegan Vegetable Rice Patties Aubergine Sautéed Mixed Mushrooms Steamed Vegetables Vegan Paella Penne Arrabiata with Rosemary & Garlic in Olive Oil Vegan Mixed Antipasti in Vegetables Stuffed Sweet Potato Stir-fried Morning Glory Penne with Sautéed Olive Oil Braised Cabbage & Red Bean Chili with Tofu & Chili Vegetables in Olive Oil Vegetarian Macaroni & Cheese American Fried Rice Spinach Lasagna Whole Wheat Cheese Bean Bake with Pineapple Patties Vegetarian Stir-fried Kale & Sweet & Sour Vegetables Coconut Soup Broccoli Soufflé Veggie & Rice Stuffed Mushrooms in Soy Sauce with Vegetables Bell Peppers Vegetarian Vegetarian Green Curry Fried Tofu in Chili Sauce Stir-fried Pak Choy Pumpkin in Curry Sauce Boiled Eggplant & Mushrooms in Soy Sauce in Soybean Sauce Asian Stir-fried Chicken Grilled
    [Show full text]
  • Marco's Restaurant and Bar Menu
    SCAN TO VIEW OUR MENU ONLINE OPEN DAILY 11.00 AM - 22.30 PM THAI DELIGHTS EASY BITES Miang Pla Kapong | 220 Wild piper leaves wrap with white snapper, dry shrimps, peanuts, lime, ginger, onion, and roasted coconut Thod Man Koong | ทอดมันกุ้ง 250 Battered prawn cake with a touch of pork, coriander root and served with sweet plum sauce Phar Pla Salmon | พล่าปลาแซลมอน 280 Hand-cut salmon dice marinated with lime juice, lemongrass, shallots, mint leaves and kaffir lime Yum Woonsen | ยำวุ้นเส้น 250 Rice vermicelli salad with garden vegetables and spicy seafood sauce Satay Gai | สะเต๊ะไก่ 240 Juicy chicken skewer marinated with curry powder and coconut, served with peanut dip and cucumber achar Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax LIQUIDS Tom Yum Goong | ต้มยำกุ้ง 320 Most famous hot & sour soup with galangal, lemongrass, cherry tomato, straw mushrooms, onions and kaffir lime Tom Kha Gai | ต้มข่าไก่ ่280 Creamy and refreshing coconut soup with chicken breast, lemongrass, kaffir lime, cherry tomato and lime juice WOK THIS WAY Bai Liang Goong Seap | ใบเหลียงกุ้งเสียบ 220 Liang leaves with shallots, garlic, birdy eye chili, soy sauce and oyster sauce Phad Kapaow Gai / Mhoo / Thalay | 280/ 280/300 ผัดกะเพรา ไก่/ หมู / ทะเล Chicken / pork / seafood with holy basil, birdy eye chili, garlic and oyster sauce ,served with fried egg and steamed jasmine rice Phad Thai Goong | ผัดไทยกุ้ง 300 Stirred rice noodles with sea prawns, tamarind sauce, bean sprouts, Chinese chives, tofu,
    [Show full text]
  • Au Bon Pain Catering Price List 2010
    Au Bon Pain Catering Price List 2010 Catering Type Price (per person) Snack Box Snack Box Set A Baht 100 per person Snack Box Set B Baht 120 per person Lunch Box Lunch Box Set A Baht 180 per person Lunch Box Set B Baht 240 per person Thai Lunch Box set Baht 150 per person Japanese Lunch Box set Baht 165 per person * All prices are inclusive of government tax * Delivery charge: 10% from total amount (minimum Baht 300) Breakfast Breakfast set Baht 240 per person Coffee Break Coffee Break – Dim Sum set “NEW MENU” Baht 150 per person Coffee Break set A Baht 150 per person Coffee Break set B “NEW MENU” Baht 180 per person High Tea High Tea menu A Baht 250 per person High Tea menu B Baht 300 per person * All prices are inclusive of government tax, exclusive of 10% service charge * Catering charge: Minimum Baht 3,000 (including equipment & set up/service staff) Cocktail “NEW MENU” Light Cocktail menu Baht 150 per person Cocktail menu A Baht 240 per person Cocktail menu B Baht 290 per person Cocktail menu C Baht 340 per person Set menu Thai set menu I Baht 450 per person Thai set menu II Baht 550 per person Thai set menu III Baht 650 per person Western set menu I Baht 500 per person Western set menu II Baht 700 per person Western set menu III Baht 800 per person * All prices are inclusive of government tax, exclusive of 10% service charge * Catering charge: Minimum Baht 4,000 (including equipment & set up/service staff) Meeting Package Full day package A Baht 550 per person Half day package A Baht 415 per person Full day package B Baht 750 per
    [Show full text]
  • Grilled King Prawns, Marinated with Coriander, Garlic and Pepper
    GRILL THAI NOODLE Fully Air Conditioned / Fully licensed Thai BBQ ChiCken ...................................................................................9.50 Pad Thai Chicken breast marinated in various Thai herbs, then grilled. Served with sweet chili sauce. Pork .. 7.95 VEG ...... 7.50 ChiCken ... 7.95 Beef ...8.50 PraWn ...8.95 “Gai Yang” or Thai BBQ Chicken, the word “Gai” means a cock or a hen, “Yang” means “to Flat rice noodles stir-fried with vegetables, bean sprouts, spring onions, grill”. This BBQ dish is sold not even in a restaurant, but also along streets of Thailand. egg, carrots, fish sauce and tamarind sauce. Furthermore, It’s usually sold by a peddler. Pad Si Ew (Contains egg & Garlic) Thai BBQ Pork ........................................................................................8.95 Pork .. 7.95 VEG ...... 7.50 ChiCken ... 7.95 Beef ...8.50 PraWn ...8.95 Pork Chop Marinated with coriander, garlic and pepper. Served with Thai-northeast style sauce. WeePing Tiger (Prices May Vary) ..............................................................12.95 Stir-fried broad rice noodle with seasoning, vegetables & pepper powder on top. Sirloin, marinated with special sauce, grilled and served on a sizzling platter. This is the classic dish which is typical with Thai people. The name “Weeping Tiger” or “Seua Rawng Hai” came from a story. Long time ago Thai people didn’t know the way to treat a cow to get good quality beef. CAUTION: If you order Thai Noodle with no egg. Noodles may stick together and look a bit Beef in that time was very tough. A man once said, “Even a tiger would cry if he chewed the oily when being stir-fried.
    [Show full text]
  • Page 1 of 31 SOLEMNIZATION PROMOTION Confirm and Sign Up
    SOLEMNIZATION PROMOTION Confirm and sign up before 31 March 2020 to enjoy exclusive cash rebates Reception – $25.00 off for Non-Members or 50.00 off for Members (min gtd of 50 persons) $50.00 off for Non-Members or 100.00 off for Members (min gtd of 100 persons) Package – $50.00 off for Non-Members or $100.00 off for Members (min gtd of 80 persons) $100.00 off for Non-Members or $200.00 off for Members (min gtd of 160 persons) __________________________________________________________________________ January 2020 to December 2020 International Menu Solemnization Reception at $1,488.00++ minimum guaranteed of 30 persons Additional at $49.00++ per person Solemnization Package at $4,488.00++ minimum guaranteed of 60 persons Additional at $73.00++ per person Chinese Course Collection Refer to page 10 ************************************************************************************** January 2021 to December 2021 International Menu Solemnization Reception at $1,588.00++ minimum guaranteed of 30 persons Additional at $52.00++ per person Solemnization Package at $4,588.00++ minimum guaranteed of 60 persons Additional at $75.00++ per person Chinese Course Collection Refer to page 10 __________________________________________________________________________ Prices quoted are subject to service charge and prevailing government taxes Packages are subjected to changes without prior notice Terms and conditions apply Page 1 of 31 SOLEMNIZATION COLLECTION ___________________________________________________________________________ Solemnization Reception includes the following: 1. Exclusive usage of function room for 4 hours 2. Theatre/round table setting (one setting) based on guaranteed attendance 3. A sumptuous range of menu specially prepared by our Chefs. (Kindly note that Clients are not allowed to cross select the dishes via the different set of menus as dishes are from different provider) 4.
    [Show full text]
  • Tasty Thai Kitchen Guava Nectar
    Tasty Thai Campus Fried Rice - Lunch 6.95 Dinner 7.95 Chicken, Beef, Pork, Thai Fried Rice (Kow Pad) Organic Tofu or Tempeh Your choice of protein, pan-fried jasmine rice with Lunch 6.50 Dinners 7.95 garlic, onions, tomatoes, Chinese broccoli, and eggs. Prawns extra $2.00 Garnished with fresh cucumbers, cilantro and lime. Kow Pad Ga Pow (Spicy Basil Fried Rice) Noodles Your choice of protein, garlic, onions, homemade Pad Thai – Add veggies + $1.00 chili, basil, egg and bell peppers. Pan-fried rice noodles with Pismai’s original Pineapple Fried Rice Bangkok style special sauce, garlic, egg, bean Pineapple, prawns, chicken, bell peppers, cashews, sprouts, cilantro and chopped peanuts. onions, eggs and curry powder. White Pad Thai–Add veggies + $1.00 Hawaiian Fried Rice Pan-fried rice noodles with garlic, Thai peanut sauce, Prawns, squid, sliced fish, pineapple, cashews, eggs, egg, bean sprouts, cilantro, and chopped peanuts. chili, bell peppers and onions. Drunken Noodles American Fried Rice Pan-fried wide rice noodles with chili herbs, onions, Sausage, garlic, tomato sauce, egg, peas and carrots tomatoes, bell peppers, egg, bean sprouts and Thai with a fried chicken drumstick. hot basil. Bacon Fried Rice Pad See Eu Made with bacon, two eggs, green onions, garlic oil Pan-fried wide rice noodles with garlic, broccoli, egg, and jasmine rice. and garlic sweet soy sauce Coconut Fried Rice Organic coconut oil, fresh coconut milk, garlic, eggs, onions, bell peppers, peas and carrots. Garnished Stir fry – Served with jasmine or brown rice with cucumber, lime and cilantro. Your choice of Garlic Ginger tofu, chicken, beef or pork.
    [Show full text]
  • Food Culture in Southeast Asia
    Food Culture in Southeast Asia PENNY VAN ESTERIK Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Van Esterik, Penny. Food culture in Southeast Asia / Penny Van Esterik. p. cm. — (Food culture around the world, ISSN 1545–2638) Includes bibliographical references and index. ISBN 978–0–313–34419–0 (alk. paper) 1. Cookery, Southeast Asian. 2. Food habits—Southeast Asia. I. Title. TX724.5.S68V36 2008 394.1'20959—dc22 2008020224 British Library Cataloguing in Publication Data is available. Copyright © 2008 by Penny Van Esterik All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008020224 ISBN: 978–0–313–34419–0 ISSN: 1545–2638 First published in 2008 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10 9 8 7 6 5 4 3 2 1 The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no re- sponsibility for the outcome of any recipe included in this volume. All photos are by the author unless otherwise noted.
    [Show full text]
  • TUPPEE Line ID : Tuppee101 101 Thai Food and Veggie Food
    Tel : 093-0752856 TUPPEE Line ID : tuppee101 101 Thai food and Veggie food TUPPEE วันที่ปรับปรุง : 26/01/2563 อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N01 N02 N03 ข้าว-ไก่อบยอดผัก ข้าว-หมูทอดกระเทียม ข้าว-กะเพราะหมูกรอบ Rice W/Chicken Stew 70 Rice W/Garlic Pork 70 Rice W/Spicy Crispy Pork 95 N04 N05 N06 ก๋วยเตี๋ยวหมูสับซอส ก่วยเตี๋ยวต้มยา ทะเล สปาเก็ตตี้ขี้เมาทะเล Noodle topping Red 65 Sea Food Tom Yum 95 Spicy Sea Food 135 Pork Sauce w/Noodle Spaghetti N07 N08 N09 ข้าวกะเพราเนื้อ ข้าวหมูซอสงา ข้าวกะเพราไก่ Rice - Fried Beef 85 Rice W/ Pork in Rice - Fried Chicken 70 60 W/spicy Basil sauce sesame sauce W/spicy Basil sauce อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N01 N02 N03 สเต็กไก่ สเต็กหมู ข้าวผัดกุ้ง Chicken Steak 165 Pork Steak 165 Fried Rice W/Prawn 95 N04 N05 N06 ข้าวผัดปู ข้าวผัดโป๊ะแตก ข้าวผัดปลาสลิด Spicy Thai Herb Fried Fried Rice W/Crispy Fried Rice W/Crab meat 135 95 95 Rice W/Sea Food Fish N07 N08 N09 ข้าวผัดอเมริกัน ข้าวมัสมั่นไก่ สปาเก็ตตีไก่อบ Spaghetti/Chicken American Fried Rice 135 Rice/Chicken Masaman 95 145 Stew N10 N11 N12 ข้าวกุ้งผัดผงกะหรี่ ข้าวปูผัดผงกะหรี่ ผัดไทยกุ้งสด Rice/Prawn in 135 Rice/Crab Meat in 135 Pad Thai /w 95 Yellow Curry Yellow Curry Prawn อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N13 N14 N15 ข้าวไข่ข้นกุ้ง ข้าวไข่ข้นแฮม ข้าวไข่ข้นเบคอน Rice/Shrimp 95 Rice/Ham Bit 95 Rice/Bacon Bit 95 Omelet Omelet Omelet N16 N17 N18 ข้าวผัดน้าพริกปลาทู ข้าวคะน้าหมูกรอบ โกยซีหมี่กุ้ง Spicy Fried Crispy Noodle Rice /Crispy Pork & 95
    [Show full text]