DOCSLIB.ORG

Cajun Seasoning

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cajun Seasoning Recipys Documentation Release 0.1 Jake Fenton, Steven Jorgensen Feb 22, 2020 Contents 1 Food: 3 2 Baked Goods 87 3 Drinks: 95 4 Recipe Template 101 5 Indices and tables 103 i ii Recipys Documentation, Release 0.1 Welcome to Recipys, the project of two CS students and friends who enjoy cooking! This project is on github and is hosted by readthedocs.org. If you have suggestions for a recipie and are familiar with git, use the template to get started. If you are unfamiliar with git, feel free to open an issue on the issue tracker with the details of the recipe and one of us will add it to the repo. Also feel free to make note of any typographical errors, dead links or suggestions for existing recipes! Enjoy! Contents 1 Recipys Documentation, Release 0.1 2 Contents CHAPTER 1 Food: 1.1 Poultry Contents: 1.1.1 Cajun Chicken Pasta Ingredients • 4 ounces linguine pasta • 2 boneless, skinless chicken breast halves, sliced into thin strips • 2 teaspoons Cajun seasoning • 2 tablespoons butter • 1 green bell pepper, chopped • 1/2 red bell pepper, chopped • 4 fresh mushrooms, sliced • 1 green onion, minced • 1 1/2 cups heavy cream • 1/4 teaspoon dried basil • 1/4 teaspoon lemon pepper • 1/4 teaspoon salt • 1/8 teaspoon garlic powder • 1/8 teaspoon ground black pepper • 2 tablespoons grated Parmesan cheese 3 Recipys Documentation, Release 0.1 Instructions 1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese. Serves: Original recipe yields 2 servings Notes • • Additional Links • Original Recipe 1.1.2 Asian Orange Chicken Ingredients • Sauce: • 1 1/2 cups water • 2 tablespoons orange juice • 1/4 cup lemon juice • 1/3 cup rice vinegar • 2 1/2 tablespoons soy sauce • 1 tablespoon grated orange zest • 1 cup packed brown sugar • 1/2 teaspoon minced fresh ginger root • 1/2 teaspoon minced garlic • 2 tablespoons chopped green onion • 1/4 teaspoon red pepper flakes • 3 tablespoons cornstarch • 2 tablespoons water • Chicken: • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 4 Chapter 1. Food: Recipys Documentation, Release 0.1 • 1 cup all-purpose flour • 1/4 teaspoon salt • 1/4 teaspoon pepper • 3 tablespoons olive oil Instructions 1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. 2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. 3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. 4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. 5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serves: Original recipe yields 4 servings Notes • • Additional Links • Original Recipe 1.1.3 Baked Teriyaki Chicken Ingredients • 1 tablespoon cornstarch • 1 tablespoon cold water • 1/2 cup white sugar • 1/2 cup soy sauce • 1/4 cup cider vinegar • 1 clove garlic, minced • 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper 1.1. Poultry 5 Recipys Documentation, Release 0.1 • 12 skinless chicken thighs Instructions 1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Serves: Original recipe yields 6 servings Notes • • Additional Links • Original Recipe 1.1.4 Brined Chicken Ingredients • 1 gallon warm water • 3/4 cup kosher salt • 2/3 cup sugar • 3/4 cup soy sauce • 1/4 cup olive oil • 1 whole chicken - up to 6 lbs Instructions 1. Pour warm wather into a container that is twice the volume of the water. 2. Pour the salt, sugar, soy sauce, and olive oil in. 3. Stir until the sugar and salt have fully dissolved, then allow brine to cool to room temp. 4. Place chicken into brine, cover, and refrigerate overnight. 5. Drain and pat chicken dry before cooking. 6. Preheat oven to 350 degrees F (175 C). 7. Place chicken into roasting pan, then into the oven. 6 Chapter 1. Food: Recipys Documentation, Release 0.1 8. Bake uncovered for 1 hour and 15 minutes. 9. Remove from oven and baste with drippings. 10. Cover with aluminum foil, and allow to rest for about 30 minutes before serving. Serves: 4 - 6 Notes • Cook the chicken a bit longer to get a crispier skin • Tone it down on the soy sauce and/or salt 1.1.5 Buffalo Drumsticks Ingredients Chicken: • 8 chicken drumsticks • 2 tbsp vegetable oil • 1 tsp chili powder • 1 tsp garlic powder • salt and ground black pepper to taste Spicy Sauce: • 1/4 cup butter, melted • 1/4 cup hot sauce (franks works best) • 1 tbsp BBQ sauce Instructions 1. Preheat oven to 375 degrees. 2. Mix the oil, chili powder, garlic powder, and some salt and pepper in a resealable plastic bag. 3. Rinse and pat dry the drumsticks. Toss the drumsticks in the plastic bag until well coated. 4. Bake drumsticks on a wire rack placed on a baking sheet until very tender and skin is crisp (about 50 min). 5. To make the spicy sauce, mix together the butter, hot sauce, and BBQ sauce in a large bowl. 6. When the drumsticks have finished baking, toss them in the spicy sauce and place them back in the oven for around 10-15 min. Serves: Original recipe yields 4 servings Notes • • 1.1. Poultry 7 Recipys Documentation, Release 0.1 Additional Links • Original Recipe 1.1.6 Cajun Chicken Ingredients • 1 Chicken Breast - punded to 1/2 inch thickness • 1/2 Tbsp Vegetable Oil • 1/2 Tbsp Cajun Seasoning • 1/2 Tbsp Lemon Pepper • Garlic Powder to taste • Dash of Italian Seasoning Instructions 1. In a bowl, mix the oil, cajun seasoning, italian seasoning, garlic powder, and lemon pepper 2. Place chicken breast in bowl and coat with mixture 3. Cover and refrigerate for 30 minutes 4. Preheat the grill to high heat 5. Lightly Oil the grill grate 6. Drain chicken and discard marinade 7. Place chicken on grill and cook 6 - 8 minutes on each side; or until jucies run clear Serves: 1 Notes • Don’t forget to pound the chicken • Ease off on the lemon pepper maybe? Additional Links • Original Recipe 1.1.7 Chicken Enchilladas Ingredients • 3 cups baked chicken breast • 1 can cream of chicken soup • 1 can cream of celery soup 8 Chapter 1. Food: Recipys Documentation, Release 0.1 • 1 cup/can? milk • 1/2 lb colby cheese - grated • 1/2 lb monteray jack cheese - grated • 1 small can green chopped chillies • 1 package large soft tortilla shells Instructions 1. Slowly cook milk, soup, 1/2 of each of the cheeses, and green chillies. Stir for 10 minutes 2. Set aside half of this and add the chicken to the other half 3. Heat until chicken is hot 4. Use chicken mixture to fill tortilla shells 5. Wrap and put in sprayed 9 x 13 pan with folded sides down 6. Cover with remaining mixture and use the rest of the cheese on top 7. Bake at 350 degrees for 20 minutes 8. Turn down to 325 degrees for 20 minutes 9. Let it set for 5 to 10 minutes Serves: 4 - 6 Notes • These instructions seem vague. Additional Links 1.1.8 Chicken Fried Rice Ingredients • 2 Eggs • 2 Raw Skinless CHicken Breasts • 2 Cloves of Garlic - minced • 1 Tbsp Butter • 1 Tbsp Vegetable Oil • 1 Onion - chopped • 1 cup Frozen Mixed Vegetables • 2 cups White Rice • 4 Tbsp Soy Sauce • 2 Tsp Ground Black Pepper • Salt (to taste) 1.1. Poultry 9 Recipys Documentation, Release 0.1 Instructions 1. Melt butter in small skillet 2. Scramble the eggs and cook in skillet until done, leaving egg flat (like making omlettes) 3. Remove from heat and set aside 4.
Load more

Recommended publications
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Recipe Booklet
    Recipe Booklet FILIPINO RECIPES 1ST EDITION Cook healthy food fast. TABLE OF CONTENTS COOKING WITH PRESSURE ................................................. 4 INSTANT POT DUO FUNCTIONS COOKING TIME ......... 5 MAINS BEEF CALDERETA .................................................................. 6 BEEF PARES ............................................................................. 7 BULALO ...................................................................................... 8 CHICKEN BINAKOL .................................................................. 9 EMBUTIDO ................................................................................. 10 GOTO ........................................................................................... 11 KARE-KARE ................................................................................ 12 LA PAZ BATCHOY ................................................................... 13 LENGUA ESTOFADO .............................................................. 14 MONGGO .................................................................................... 15 PORK HUMBA ........................................................................... 16 PULLED PORK ADOBO .......................................................... 17 DESSERTS DALANDAN CAKE .................................................................... 18 LECHE FLAN ............................................................................. 20 PUTO ...........................................................................................
    [Show full text]
  • AAPI Recipe Book 2021 FINAL.Indd
    ASIANAAPI AMERICAN PACIFIC ISLANDER EMPLOYEE ENGAGEMENT GROUP Coo kboo k Hon or ing AAPI mon th with deliciou s foo d that cr osses cultur es May 2021 COOKBOOK COOKBOOK A Message r D&I Cncil Cha Dear DTRA Teammates, When the members of the Asian American and Pacific Islander (AAPI) Employee Resource Group (ERG) approached me to provide the introduction for the first-ever DTRA Asian American and Pacific Islander Cookbook, I was honored and thrilled to contribute in a meaningful way. Much of Asian and Pacific cultures and traditions are centered around the delicious cuisine, and we are more than happy to share Brig Gen John R. Edwards our special and coveted “secret” family Director, Nuclear Enterprise recipes with you. This year’s theme of “Advancing Leaders through Purpose-Driven Service” fits in perfectly with our plans to serve all the amazing civilian, military, and contractors that comprise the DTRA workforce by providing you with this very special AAPI Cookbook. For the past two months we have solicited all DTRA employees to contribute their favorite Asian and Pacific recipes, so these special recipes not only represent your AAPI ERG, this is a compilation of all of your efforts. Many of you shared personal stories behind the recipes, showcasing a special relative, a time-honored family tradition, or how you served in the Asian-Pacific region and learned about the local foods during your military or civilian assignments overseas. This is a wonderful conglomeration of love, teamwork, and celebrating our diverse cultures. I hope you will enjoy these stories and give the recipes a try.
    [Show full text]
  • A Taste of China
    A Taste Of China Copyright© 2002 VJJE Publishing Co. A Taste Of China Table of Contents Introduction.........................................................................................................................................................1 Almond Chicken ................................................................................................................................................2 Almond Biscuits ................................................................................................................................................3 Barbecued Spareribs ........................................................................................................................................4 Bean Curd with Oyster Sauce ..........................................................................................................................5 Bean Sprout Salad .............................................................................................................................................6 Beef with Broccoli .............................................................................................................................................7 Beef Kwangton ..................................................................................................................................................8 Bird of Paradise .................................................................................................................................................9 Cantonese Roast Duck ....................................................................................................................................10
    [Show full text]
  • A P P E T I Z E R V E G E T a B L E S S O U P S E a F O
    A PPETIZER S OUP BEEF SALPICAO SINIGANG NA HIPON PhP 370.00 PhP 430.00 Tendered beef sautéed in olive oil, butter, garlic, button A Classic Filipino tamarind avored soup with shrimps mushroom, cherry tomato and paprika, served in a hot and vegetables plate with garlic bread SINIGANG NA LECHON KAWALI GAMBAS AL AJILLO PhP 400.00 PhP 380.00 A Classic Filipino tamarind avored soup with fried pork Shrimp sautéed in olive oil, butter, fresh garlic and cherry and vegetables tomato, served with garlic bread CHICKEN BINAKOL CALAMARES PhP 380.00 PhP 310.00 Slow-cooked chicken in fresh coconut juice, ginger and Flour breaded crispy fried squid rings with aioli dip lemongrass MINAISANG HIPON VEGAN BELLY PhP 320.00 PhP 300.00 Slow-cooked cream-based shrimp and corn soup, served Fried Chinese tofu on a bed of sautéed bell peppers, with garlic bread white onion, oyster sauce and sesame oil HOMEMADE PUMPKIN SOUP BRUSCHETTA PhP 160.00 PhP 260.00 With roasted pumpkin, topped with croutons and bacon Toasted French baguette topped with chopped tomato, bits basil, fresh garlic, tossed in olive oil, salt and pepper SHRIMP BISQUE BUFFALO WINGS PhP 160.00 PhP 400.00 Classic bisque with a touch of cream, served with garlic Fried chicken wings in a spicy sauce bread CREAM OF MUSHROOM PhP 160.00 A classic cream-based soup with bottom and shiitake mushrooms, served with garlic bread V EGETABLES CHICKEN TINOLA PINAKBET NA HIPON PhP 300.00 Traditional chicken soup, slow-cooked in ginger with PhP 350.00 sayote and green chili Selection of local vegetables, stir-friend
    [Show full text]
  • Pad Thai Chicken Or Prawns
    LUNCH MENU TEC TEC MAIA CAESAR SALAD CRISPY SALT AND PEPPER FRIED CALAMARI Traditional with your choice of breaded fried chicken or grilled prawns, Romaine salad, poached Served with garlic aioli egg, and crispy bacon ASSORTED MEZZE PLATTER POMELO SALAD Hummus, Labneh, Babaganouj, Muttabal, Arabic bread. Grilled prawns, cashew nuts, tomato and tamarind sauce CHICKEN TIKKA MASALA WRAP MAIA SIGNATURE SALAD Turkish bread, chicken, baby spinach, sliced onions, cheese, tzatziki and garlic sauce, sweet Mix Green, beetroot, croutons, tomato, cucumber, hard-boiled egg, orange segments, Parma ham, potatoes fries. roasted pumpkin seeds, cut parmesan MAIA SIGNATURE WAGYU BEEF BURGER CLASSIC NICOISE Served on soft roll, melted Emmenthal, bacon, and roasted onions, Chef’s sauce. Grilled tuna, tomato, potato, beans, eggs, olives and anchovies, romaine. French fries and spicy mayonnaise. QUINOA LOBSTER MAIA ROLL Grilled local pumpkin, beetroot, walnut and pistachio, parsley and lemon vinaigrette, garden’s Soft toasted roll, Vindaloo cabbage, spicy paprika cocktail and spring onions. weeds. CLUB SANDWICH CREOLE SMOKED FISH PLATTER Toasted bread, sliced Chicken, fried egg, tomato, turkey ham Served with Creole chutney, salad and dressing Your choice: Plain mayonnaise – mustard sauce. SNACKS DESSERTS CATCH OF THE DAY TARTE AU CITRON Grilled, Carpaccio, Tartare, Ceviche, Sashimi…enjoy the best quality of a fresh catch to your liking. Classic meringue lemon pie. PENNE ALLO SCOGLIO HOMEMADE ICE CREAM AND SORBET Penne, seafood, tomato, garlic, chili. Please ask for the fresh selection of different flavors. RIGATONI CON PESTO DI OLIVE NERE FRUIT PLATTER Rigatoni, Black olive pesto, spinach, tomato. A fresh treat of tropical local fruits. SPAGHETTI AGLI OLIO E PEPERONCINO Garlic, extra virgin oil, chili parsley.
    [Show full text]
  • The Bunko Junkie Appetizer Collection
    By DeAnna Roe www.Bunkojunkie.com The Bunko Junkie Appetizer Collection Introduction Hi, My name is DeAnna Roe. Thank you for downloading my free Bunkie Junkie Appetizer collection. As the enticing beginning to any bunco bash, appetizers are the chance for a host to show off their imagination and creativity. With a selection of 150 taste tempting recipes, suitable for any theme or skill level, from the familiar to the more exotic, The Bunko Junkie Appetizer Collection opens up endless possibilities and brings together a great range of party starters that will help you lead off your bunco bash in style. The Bunko Junkie Appetizer Collection offers 150 authentic, savory recipes for bunco party appetizers like the ones below: • Appetizer Egg Rolls • Appetizer Ribs • Baby Porcupine Appetizers • Bacon Rollups • Cheese Hooies • Chimichangas De Papas • Eggplant Caviar • Escargots Bourguignonne • Jicama En Escabeche • Mushrooms Trifalati • Chicken Spiedies • Pickled Mushrooms • Sicilian Eggplant Appetizer • Stuffed Mushrooms With Crabmeat • Zucchini Top Hats and Many More! The Bunko Junkie Appetizer Collection is the ultimate source of recipes for a world of bunco appetizers. Order your copy now for only 11.97 and you can surprise and delight your family and guests with your culinary experience almost immediately! All-American Bunko Snack 3 cups thin pretzel sticks 4 cups Wheat Chex® 4 cups Cheerios® 13 ounces can salted peanuts 1 teaspoon garlic salt 1 teaspoon celery salt 1/2 teaspoon seasoned salt 2 tablespoons grated parmesan cheese 1/4 cup melted butter In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.
    [Show full text]
  • 秘制丝袜奶茶hong Kong Style Milk Tea 冰火菠萝包custard Crust Bun with Butter
    秘制丝袜奶茶 Hong Kong Style Milk Tea 有说港式大排档丝袜奶茶源起自殖民地时代英式下午茶， 加糖加奶有别于传统中国茶的饮法。但港式丝袜奶茶更讲 究茶的香浓度，奶的香滑度。 港饮港食秘制丝袜奶茶使用多种粗幼不同茶叶的秘制配方，经由多 次冲、泡、焗、撞，再加上比例适中的荷兰黑白奶制成，充分演绎 港式丝袜奶茶的热、香、醇、滑。喝完一口香浓奶茶，欣赏一下奶 茶杯内壁的“挂杯”情况，您已经尝到正宗的港式丝袜奶茶了！ Hong Kong-style milk tea originates from British colonial rule over Hong Kong. The British practice of afternoon tea, where black tea is served with milk and sugar, grew popular in Hong Kong. Milk tea is similar, except with evaporated or condensed milk instead of ordinary milk. Hong Kong-style milk tea is made of a mix of several types of black tea. A good cup of milk tea has to go through a series of process including boiling, filtering, mixing….then a perfect portion of Black & White evaporated milk adds the final tone. Enjoy the smooth and tasty milk tea – the real taste of Hong Kong! 冰火菠萝包 Custard Crust Bun with Butter 菠萝包名字的由来并不是因为它里面有菠萝，纯粹只因其香酥的外皮烘烤后呈现 像菠萝皮的凹凸状而已。 冰火菠萝包， 刚出炉热烘烘的菠萝包，夹入厚切冰冻的牛油，一热一冷一甜一咸 一酥一滑，口感复杂细致，一个不可抗拒的诱惑。 The Chinese name of Custard Crust Bun “pineapple bun” made a lot of people thought there is pineapple in the bun. However, the name only implies that the crust of the bun looks like a pineapple. A piece of good quality butter is the perfect companion for a fresh from the oven Custard Crust Bun. The ice cold butter and hot crispy bun creates the complicated combination of hot & cold, soft & hard, sweet & salty – just irresistible! 明炉烧味 Barbecued Meats 净鸭髀 Drumstick 9.8 例份 per portion 14.8 半只 half 30.0 明炉烧伦敦鸭 一只 whole 58.0 Roasted London Duck (例份烧鸭指定要鸭髀或鸭胸加收 3 元 Additional S$3 for choice of drumstick
    [Show full text]
  • Sands Shortlist Menu 9July2021
    DISCOVERY SHORES BORACAY QUICK BITES Salt and pepper squid 410 Baby squid, chili, spring onion, basil, lime, sriracha aioli Beef Salpicao 620 Marinated beef tips, garlic, paprika, Worcestershire sauce, garlic bread toast. Hot Chicken Wings 480 Crispy wings in sriracha-mango glaze, ranch dressing, lemon, celery sticks, French fries Healthy Nachos (Vegetarian) 660 Crispy nacho chips, Pico de Gallo, cheese sauce, sour cream, guacamole, tomato, pickled jalapeño, black olives, corn, cheddar cheese, feta cheese, green onion, red onion Add: Chili con Carne 130 Grilled Chicken 110 FRIES LIBRARY Served with Roasted garlic-paprika aioli and sun-dried tomato ketchup Potato French Fries 310 El Taco Sweet Potato Fries 310 Gochujaru Fries 310 Garlic Parmesan Fries 330 Nori Wasabi Fries 330 Prices are subject to service charge and prevailing tax. SOUP Creamy Broccoli Soup (Vegetarian) 490 Broccoli florets, carrots, cheddar cheese Tom Yum Soup 590 Shrimp, mushroom, tomato, cilantro, lime Bacolod Beef Kansi 690 Young jackfruit, batwan fruit, annatto, ginger and lemongrass. Chicken Binakol 590 Green papaya, young coconut, leafy greens, ginger and lemongrass broth. SALAD Romaine Salad 460 Romaine lettuce, crispy bacon, parmesan cheese, butter croutons, garlic anchovy dressing Summer Greek Salad 460 Mixed lettuce greens, cucumber, cherry tomato, red onion, red radish, corn, black olives, feta cheese, edible flowers, oregano-red wine vinaigrette Island Cobb Salad 560 Mixed lettuce greens, shrimp, bacon bits, ripe mango, shredded cheddar cheese, pickled red onion, cherry tomato, cucumber, guacamole, mint, scallion, pineapple-honey vinaigrette Green Papaya Salad 460 Shredded green papaya, long beans, cherry tomato, green onion, dried shrimp, roasted peanuts, chili, mixed greens, lime, fish sauce, muscovado sugar Prices are subject to service charge and prevailing tax.
    [Show full text]
  • Allston Library in Limbo Task Force Wants Answers from City, Harvard University
    Anna Quindlen's True Colors mCommunity Newspaper Company Vol. 2, No. 41 I JANUARY 27 - FEBUARY 2, 1998 72 Pages Two Sections 50¢ Allston library in limbo Task force wants answers from city, Harvard University By Linda Rosencrance TAB Staff Writer embers of the Harvard task force say they are constantly Mwaiting for answers from city offici~ - answers, they say, that never come. And one of the questions they par­ ticularly want an answer to is: What happened to the Allston library branch the city promised the com­ munity in 1993? Mayor Thomas Menino promised re idents the city would build a state­ of-the-art library in Allston at a pre conference on North Harvard Street in AUston just one week before the mayoral primary in September of tbatyear. However, Menino has not yet ful­ fIlled that promise. Residents ay they have heard nothing more on the library since a meettDg was held last spring to announce the site of the new facility - 308 North Harvard St. in Allston. The property, currently vacant, is part of the old McNamara Cement LUI S SURRELL plant which is now owned by Harvard University. Last June, Harvard announced that With the help ofCatherine Braunstein, Surrell helped found the Commonvil1e it had purchased 52 acres of land Allston during the past nine years. Tenant Council, whose efforts were instrumental in securing 235 affordable housing The McNamara site was part of that units inAllston last year. Braunstein is the cowteil president. purchase. Members of the task force, which erves as a liaison between the Ailston community and the universi­ .
    [Show full text]
  • S T a R T E R S 前菜S O U P 湯類N O O D L E S
    S o u p 湯類 S t a r t e r s 前菜 1. Wor Wonton Soup 8. Vegetarian Baby Spring Rolls 鮮 蝦 雲 吞 湯 (M) 8.95 (L) 12.95 素春卷 8.95 Pork, Prawns, baby corn, mushrooms, Served with plum sauce broccoli, and green onions Add more (each) +1.95 2. Szechuan Hot and Sour Soup 9. Mekong Baby Spring Rolls 8. Veg. Baby Spring Rolls 四 川 酸 辣 湯 (M) 8.95 (L) 12.95 美 宮 迷 你 春 卷 8.95 Carrots, Celery, Tofu, Wood ear mush- 6 baby Vietnamese style spring rolls rooms, BBQ pork, and Prawns deep fried until golden and served with Mekong sauce and Shrimp chips Add more (each) +1.95 3. Egg Drop Soup with Chicken 1. Wonton Soup 雞 片 粟 米 羹 (M) 8.95 (L) 12.95 Cream corn base 10. Dry Garlic Chicken or Ribs 蒜 香 雞 肉 / 排骨 11.95 Boneless Chicken or bone-in Pork spare 4. Egg Drop Tomato Soup ribs, served with plum sauce 番 茄 蛋 花 湯 (M) 8.95 (L) 12.95 Lightly-beaten egg into hot broth with tomato slices 11. Salt and Pepper Tofu 椒鹽豆腐 10.95 Crisp Tofu flavored with salt and pepper Noodle Soup 湯類 9. Mekong Baby 12. Dry Garlic Tofu Vietnamese Style Spring 5.Wonton and Noodle Soup 蒜 香 豆 腐 10.95 雲吞面 12.95 Crisp Tofu stir fried with garlic Handmade wontons in our House made chicken broth 13. Spicy Fried Tofu 6. Chicken / Beef Rice Noodle Soup 香 辣 豆 腐 10.95 牛/雞肉湯 米粉 13.95 Stir fried with onions in chili garlic sauce Vegetables with our hot chicken broth BBQ Pork 13.95 Prawns 15.95 14.
    [Show full text]
  • Extra Super Tanker Tropicana Gardens Mall Set Menus-April 2021
    Group Extra Super Tanker Tropicana Gardens Mall Lot 3F-20 & 21 Level 3, Tropicana Gardens Mall No. 2A, Persiaran Surian Tropicana Indah 47810, Petaling Jaya Tel: +60 3 7620 8877 Group Extra Super Tanker Our Story Established in 2004, Restaurant Extra Super Tanker takes its inspiration from the culinary culture of Mainland China and offers authentic Cantonese cuisine with a twist of Hakka flavours. ⽂华轩 Mun Wah Hin - Culture, Chinese, Pavilion; as our Cantonese name represents, has the vision for our customers to embark on a culinary journey when dining at any one of our popular Chinese restaurants. We aim to serve the best delicacies, using the finest and freshest ingredients, ensuring that the traditions of Cantonese cuisine prevail. The restaurant’s English name - Restaurant Extra Super Tanker, is purposely distinct and unique with no direct translation from its Cantonese name. Its stand out difference, serves as a perfect conversational piece for customers to remember and talk about. Our Executive Chef Led by Chef Chin, the Executive Chef and founder, otherwise more fondly known as Ah Wah Gor, has over 30 years of experience in the Food & Beverage industry. His parents, who used to own a hawker stall, were his inspiration to becoming a chef. As with many Chinese chefs, Ah Wah Gor began his culinary career at a popular Chinese chain restaurant. He gradually worked his way up the kitchen hierarchy and even developed a loyal customer following. Ah Wah Gor then made the career changing decision to venture off and start his own Chinese restaurant in PJ, with the added benefit of flexibility in creating his own dishes.
    [Show full text]