DOCSLIB.ORG

Platitos Platos Vegetable Entrees Desserts Lunch Prix Fixe Noodles and Rice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Platitos Platos Vegetable Entrees Desserts Lunch Prix Fixe Noodles and Rice LUNCH PRIX FIXE Romulo Café & Restaurant LUNCH PRIX FIXE VEGETABLE ENTREES 343 Kensington High Street Mon – Fri 12PM – 3PM Monday – Friday 12PM to 3PM London W8 6NW Grilled Aubergine Sautéed Adobo Style V,VE 7.50 À LA CARTE MENU 2 courses: 12.95 / 3 courses: 15.75 Sliced aubergine cooked in soy sauce, vinegar 020 3141 6390 Mon – Fri 5PM – 10:30PM [email protected] Sat & Sun 12PM – 10:30PM Northern Philippine Vegetable Medley 7.75 TO START Instagram: @romulocafelondon (Kitchen closes at 9:45PM) (Bagnet Pakbet) GF A typical blend of aubergine, bitter melon, Ilocos Style Miki Noodle Soup okra and pumpkin flavoured with salted shrimp paste Handmade water noodles in a rich pork and crispy pork belly chicharones based soup flavoured with annatto seeds PLATITOS Flan of Taro Leaves (Laing) GF,V,VE 8.00 A very popular dish from the Bicol region of the Fresh Vegetable Spring Roll V,N Philippines featuring the leaves of the taro (gabi) Fresh vegetables rolled in a light crepe We suggest ordering 2 to 3 platitos per person and then sharing it for a flavour fiesta! root sautéed in coconut milk and spices with peanut sauce and star anise glaze Sizzling Chicken Inasal Sisig Chilli King Prawns (Sugpo sa Aligue) GF Dingley Dell Pork Belly Adobo Young Jackfruit and Coconut Stew 8.50 Lettuce and Tomato Salad V,GF Jack Brand diced chicken thighs Sauteed in coconut milk and lobster coulis (Adobong Baboy) (Ginataang Langka) GF,V,VE Light salad of tomatoes, onion, lettuce and egg marinated in annatto, ginger, green chili, served with Chinese cabbage and Slow cooked in soy, garlic and rice vinegar, Tropical jackfruit flesh, chilli, ginger stewed in dressed in sugar cane vinaigrette garlic, and lemongrass topped with green chillies served with a trio of potatoes coconut cream and drizzled with annatto oil 8.50 11.50 8.75 Skillet Seared Mushroom and Tofu Mix V,VE 7.00 Crispy Squid (Pritong Pusit) Confit Duck Leg Bao Bun (Patotim) Honey Glazed Chilli Beef Platito Skillet seared mushroom and tofu served with FOR MAINS Julienne sliced strips of deep fried squid Tender Creedy Carver duck, (Beef Tadyang) our special sauce served with a chili honey and garlic glaze served with home made bao bun, Braised grass fed British rib of beef slow Bangus al Ajillo GF topped with spring onions plum sauce, jicama and cucumber cooked and seasoned with honey chilli glaze Fillet of milkfish scented with garlic, parsley and 8.00 9.50 served with our home made jicama slaw NOODLES AND RICE calamansi lime (choice of rice or sweet potato fries) 9.00 9.00 Kensington Fried Chicken Fresh Vegetable Spring Roll Chicken and Shrimp wok-fried rice noodles 13.00 Crispy marinated Norfolk chicken (Lumpiang Sariwa) Kalamansi Cured Tuna Ceviche “Pansit Guisado’’ (V,VE options available) Grilled Pork Belly Barbecue served with our very own adobo N,V, (VE option available) (Kilawin) GF Thin rice noodles, stir fried with prawns, chicken, Grilled marinated sliced pork belly glazed with Romulo mayonnaise and Filipino catsup sauce Fresh spring roll style crêpe filled with Filipino style ceviche with native lime, assorted vegetables barbecue sauce (choice of rice or sweet potato fries) 8.00 stir-fried palm hearts, bean sprouts, ginger, chilli, red onion and beetroot Steamed Seafood rice noodles ‘’Pansit Palabok’’ GF 14.00 8.50 potatoes, carrots and turnips topped with 11.50 Char Grilled Stuffed Squid roasted peanuts in a peanut sauce Steamed rice noodles with annatto, prawns and minced pork sauce, topped with smoked fish, Chicken Inasal al Horno (Rellenong Pusit) GF 7.50 Smoked Fish (Tinapa) Spring Roll pork chicharrones, crispy squid, Chinese cabbage, Squid stuffed with tomato, cheese, Shredded smoked fish with red eggs Oven Roasted Leg of cornfed chicken marinated in garlic boiled egg, tiger prawns and garlic chips. and lemongrass (choice of rice or sweet potato fries) onion, garlic and annatto oil Dingley Dell Pork Sisig and tomatoes in a spring roll wrapper 8.50 served on a bed of squid ink rice Seared free range pork with picked apples and served with pinakurat (spiced) vinegar Pandan Rice GF,V,VE SHARE 4.00 9.50 caramelised shallots topped with fried egg 8.00 Pandan infused boiled rice REG 2.00 Pancit Guisado Ayuno V,VE (also available GF) 7.75 Rice noodles sautéed in soy Traditional Garlic Fried Rice GF SHARE 4.00 with seasonal vegetables and fried tofu Refried rice with a hint of garlic and the taste of home REG 2.00 8.00 PLATOS Shrimp Paste “Bagoong” Fried Rice GF Bistek and Cheese sandwich Family sized sharing plates. Good for two or even just you. Shrimp paste fried rice with eggs, 4.50 Thinly sliced beef rib steak in soy and red onions, mangoes and tomatoes ’Queso de Bola’ sandwich served with sweet potato fries Dingley Dell Crispy Pork Hock Milkfish (Bangus) al AjilloGF Tito Greg’s Beef & Oxtail Kare-Kare 8.00 (Crispy Pata) GF Popular seafood dish with GF,N (V option available) All time Romulo Café favourite boneless traditional butter, parsley and garlic jus A Filipino festive favourite prepared with DESSERTS crispy pork hock served with tomato shrimp 16.50 British top brisket and oxtail with aubergine, sauce and kalamansi seasoned soy sauce bok choy and green beans stewed in Ube Cheesecake V 7.50 FOR TREATS 16.75 PLATO / 8.75 PLATITO Braised Grass Fed British Rib of Beef annatto and peanut sauce served wth Purple yam cheesecake topped with sweet young coconut (Crispy Beef Tadyang) sautéed shrimp paste on the side Sliced Ube Cheesecake V Chicken and Pork Adobo Slow cooked and seasoned with honey chilli 18.50 Halo Halo GF,V 8.50 Classic New York style baked cheesecake “Romulo Style” glaze served with our home made jicama slaw A merry mix up of flavours and textures from the exotic flavoured with purple yam with coconut ice cream A Filipino classic, braised tender pieces 18.50 Lola Virginia’s Stuffed islands – ube (purple yam) ice cream, banana puree, of Norfolk chicken and Dingley Dell Roast Chicken Relleno GF jackfruit, leche flan, pandan jelly, milk granitee and coconut Mango Float with Ice Cream V pork belly in a bed of sweet potato mash Scottish Salmon Tamarind “Sinigang” Stew Red Tractor certified Norfolk boneless Sans Rival GF,N,V 8.00 Fresh mango slices layered with with a side of adobo jus GF (V,VE option available) chicken stuffed with minced pork, peas, Unrivalled modern Filipino dessert made with dulce de fresh cream and graham biscuits 16.50 Salmon fillet with morning glory, okra, raisins, chorizo and paprika leche buttercream, cashews, chewy and sweet meringue daikon and aubergine in a savoury tart 16.50 HALF / 8.75 QUARTER tamarind flavoured stew Banana Turon V 5.00 18.75 Banana fritters served warm with a side of our toffee sauce IN A RUSH? Mango Float V Brew and Mignardise COCKTAILS WHITE WINE BEER TEA & COFFEE Layers of graham crackers and whipped cream topped 7.50 Barako Coffee, Tea or Infusion served with Ube Martini 8.50 Outnumbered Sauvignon Blanc 8.50 Red Horse 5.50 Americano 2.50 with fresh mangoes served with mango ice cream a bite sized prix fixe dessert of your choice Boracay Dreams 10.50 Pinot Grigio Veneto 7.00 Espresso 1.50SGL/2.50DBL 3.95 Mango Mojito 8.50 Perola Do LimaVinho Verde 6.95 SOFT DRINKS Capuccino 2.75 Filipino Banana Split V,N 7.50 Calamansi Mojito 8.50 Jug Calamansi Juice 6.50 Coconut Ube Latte 3.00 Ube, mango and coconut ice cream nestled in broiled RED WINE Coca-Cola 2.75 Jasmin Dragon Pearl Tea 3.00 plantains and crushed pineapple then topped with GF Gluten Free V Vegetarian VE Vegan N Containts nuts SPARKLING WINE Lorosco Carmenere 7.00 Still/Sparkling Water 2.50 Peppermint & Cream Tea 3.00 whipped cream, nut and native chocolate sauce Prosecco Frizzante “Adalina” Primitivo, Massera Borgo dei Trulli 8.50 Mango Juice 2.75 Salabat Tea 3.00 Please always inform your server of any allergies before placing your order as not all ingredients can be Selection of Ice Cream (3 scoops) V 5.50 listed and we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is Veneto, Italy 7.95 Valcheta Malbec 7.25 Mint Tea 3.00 available on request. A discretionary optional service charge of 12.5% will be added to your bill. A discretionary Tumeric Chai 3.00 Choice of Ube (purple yam), Coconut, Mango, donation of 50p will be added to your bill for the benefit of our charity partner, Wonder Foundation. Langka (jackfruit), ChocNut, Vanilla .
Load more

Recommended publications
  • Fermented Foods Fermented Foods
    FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials.
    [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]
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side
    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
    [Show full text]
  • GRAS Notice (GRN) No. 719, Orange Pomace
    GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4
    [Show full text]
  • Chicken Rice Noodles Combinations Beef
    F.F.C. Party Specials Catering Menu (One week advance notice needed) * Prices subjected to 11.25% tax * ^ Prices subject to change without notice * SMALL LARGE SMALL LARGE 1/2 Pan Full Pan 1/2 Pan Full Pan APPETIZERS SOUPS $23.00/ 50 $69.00 / 150 1. Pork Egg Rolls / Lumpia 29. Goto (Beef Tripe) $50.00 / 16 quart pot pcs. pcs. $46.00 / 100 $92.00 / 200 Shanghai (Sauce included) 30. Arroz Caldo (Chicken) $45.00 / 16 quart pot pcs. pcs. 2. Fried Vegetable Eggroll w/ Tofu $50.00/ 25 pcs. 31. FFC Special Lomi $60.00 / 16 quart pot (additional pcs. For $2.00 / Lumpia Prito (Sauce included) 32. Misua Soup $45.00 / 16 quart pot each) 3. Fresh Vegetable Lumpia w/ Pork $55.00 / 25 pcs. 33. Pancit Molo / Wonton Soup $50.00 / 16 quart pot / Lumpia Sariwa (Sauce included) (additional pcs. For $2.20 each) 34. Beef Nilaga $75.00/ 12 quart pot 4. Pork BBQ on Stick $55.00 / 25 pcs. 35. Chicken Tinola $50.00 / 12 quart pot (additional pcs. For $2.20 each) 36. Pork Sinigang (Spareribs) $60.00/ 12 quart pot 5. Chicken BBQ on Stick $55.00 / 25 pcs. 37. Sinampalukan Manok $50.00/ 12 quart pot (additional pcs. For $2.20 each) $50.00 / 50 $100.00 / 100 6. Fried Breaded Chicken Wings pcs. pcs. PORK w/ Sesame Seed 38. Menudo $55.00 $110.00 39. Adobo $55.00 $110.00 RICE 40. Apritada $55.00 $110.00 7. Steamed White Rice $15.00 $25.00 41. Asado $55.00 $110.00 8.
    [Show full text]
  • Catering Menu
    49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice.
    [Show full text]
  • Flavors Restaurant Delivery Menu
    Too Tired to Cook? We’ve got you! Now Accepting Orders Delivery Menu BEEF Flavors Kare Kare Classic (B, N) Oxtail, Tripe, market fresh vegetables in Peanut Sauce, served with Shrimp Paste Solo - Php 400 Nett | For Sharing - Php 720 Nett Adobong Tadyang ng Baka (B) Braised Beef Ribs in Adobo Sauce, fried and topped with Scallions For Sharing - Php 780 Nett Beef Bulalo (B) Beef Shanks in Beef Bone Broth with braised vegetables For Sharing - Php 650 Nett Beef Caldereta (B) Slow-braised Beef Brisket, Potatoes, Carrots in Tomato Sauce Solo - Php 450 Nett | For Sharing - Php 600 Nett Callos (B, G) Beef Tripe, Chickpeas and Chorizo in Tomato Sauce Solo - Php 395 Nett | For Sharing - Php 595 Nett DIETARY / ALLERGY INDICATORS: A – ALCOHOL B – BEEF D – DAIRY E – EGGS G – GLUTEN N – NUTS P – PORK S – SEAFOOD V – VEGETARIAN Prices are inclusive of 12% VAT, 7% service charge, and prevailing government taxes. Delivery fees are not included. 04AUG2020 Delivery Menu PORK Tokwa't Baboy (G, P) Fresh Tofu, Crispy Pork in Housemade Soy Vinegar Sauce Solo - Php 300 Nett | For Sharing - Php 480 Nett Crispy Pata (P) Slow-cooked Pork Hocks, air-dried and deep-fried For Sharing - Php 595 Nett Sinigang na Baboy (P) Pork Cubes, Tomato-Tamarind Broth with seasonal vegetables Solo - Php 350 Nett | For Sharing - Php 575 Nett Pancit Canton (G, P, S) Chinese Egg Noodles with vegetables, topped with Egg and Pork slices Solo - Php 250 Nett | For Sharing - Php 550 Nett DIETARY / ALLERGY INDICATORS: A – ALCOHOL B – BEEF D – DAIRY E – EGGS G – GLUTEN N – NUTS P – PORK S – SEAFOOD V – VEGETARIAN Prices are inclusive of 12% VAT, 7% service charge, and prevailing government taxes.
    [Show full text]
  • TCF Takeout Sanjuansp 0820.Pdf
    To Place Your Take Out Order Please Call: (787) 756-6200 525 F.D. Roosevelt Avenue San Juan Main San Juan Spanish 7.20.qxp_1-21 7/2/20 7:11 PM Page 2 Cocteles BEBIDAS DE ESPECIALIDAD TROPICAL TIKI PUNCH 290 cal Rones Captain Morgan y Bacardi Lime infundidos con piña, jengibre y lima fresca PINEAPPLE MOSCOW MULE 320 cal Stolichnaya con lima fresca, piña y cerveza de jengibre GEORGIA PEACH 330 cal Vodka Skyy, licor de melocotón y melocotones mezclados con frambuesas RED RASPBERRY 250 cal Vodka Tito’s con infusión de frambuesa, agave, limón fresco y Prosecco J.W.’s PINK LEMONADE™ 280 cal Vodka Skyy Citrus, Chambord y nuestra exclusiva limonada MANGO CRUSH 280 cal Mango, ginebra Hendrick’s, St-Germain y lima sobre hielo molido BLOOD ORANGE APEROL SPRITZ 260 cal Prosecco espumoso mezclado con Aperol, naranjas sanguinas y flor de saúco RED SANGRIA 180 cal 120 cal Una creación española con un rico vino tinto y fruta fresca, servida sobre hielo FACTORY PEACH BELLINI 250 cal Champán y licor de melocotón mezclado con melocotones MAI TAI 370 cal Uno de los cocteles más apreciados del mundo. Don Q Gold, Captain Morgan y ron oscuro Myers’s mezclado con jugos tropicales WHISKY & GINGER 260 cal Johnnie Walker Black, lima, jengibre fresco y miel WHISKEY SMASH 220 cal Bulleit American Rye, Aperol y limón fresco con parcha MARTINIS Y DAIQUIRIS Agitados GUAVA DAIQUIRI 220 cal Bacardi Lime, guayaba, piña y lima fresca PINEAPPLE GINGER DAIQUIRI 290 cal Vodka Absolut y piña con lima fresca y jengibre RASPBERRY LEMON DROP 240 cal Vodka Tito’s con infusión de
    [Show full text]
  • Fermented Shrimp Products As Source of Umami in Southeast Asia
    ition & F tr oo u d N f S o c l i e a n n c Hajeb and Jinap, J Nutr Food Sci 2012, S10 r e u s o J Journal of Nutrition & Food Sciences DOI: 10.4172/2155-9600.S10-006 ISSN: 2155-9600 Review Article Open Access Fermented Shrimp Products as Source of Umami in Southeast Asia Hajeb P1 and Jinap S1,2* 1Professor, Faculty of Food Science and Technology, Food Safety Research Centre (FOSREC), Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Abstract Fermented shrimp products are widely consumed in Southeast Asian countries. They are mainly categorized into shrimp sauces, shrimp pastes, and lacto-fermented products. Fermented shrimp products of each group in each region are processed with almost the same technologies but the fermentation time and salt contents of the products are somewhat different. These products which are known with different names in each country are usually used as side dishes, condiments or main dishes. The main function of the products is to provide a salty and umami taste to the food. To produce fermented shrimp products, salt is mixed with cleaned fresh or dried shrimp and allowed to be fermented for several months to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content. The enzymatic fermentation of shrimp mediated by indigenous proteases yields short chain peptides and free amino acids which render the typical flavour and taste of umami. Salt is added to prevent deterioration and food poisoning as well as to produce meaty-savoury flavour.
    [Show full text]
  • Manam-Menu-Compressed.Pdf
    Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,
    [Show full text]
  • Aplicación Práctica Del Diccionario En La Enseñanza- Aprendizaje Del Español 2/L
    Trabajo de Fin de Máster en: FORMACIÓN DE PROFESORES DE ESPAÑOL COMO SEGUNDA LENGUA (UNED. Facultad de Filología) Aplicación práctica del diccionario en la enseñanza- aprendizaje del español 2/L Autora: ELENA MOLINERO PINTO Tutora: Dra. Dña. Soraya Almansa Ibáñez Convocatoria de febrero; Curso académico: 2015-16 A mi madre, que siempre confió en mí, pero no llegó a ver culminado el fruto de su obra; A mi padre, que me enseñó a andar con pasos seguros. AGRADECIMIENTOS En primer lugar, quiero agradecer a mi tutora, la Dra. Soraya Almansa Ibáñez, la ayuda, las orientaciones y las palabras de ánimo que me ha dado en todo momento para realizar este trabajo. Asimismo, no puedo olvidar a dos amigas, Marisa A. y Marisa E., por las buenas ideas que siempre me dan cuando se las pido, en estas cuestiones académicas, y también en lo personal. ÍNDICE DE CONTENIDOS INTRODUCCIÓN .................................................................................................................................. 1 1. ESTADO DE LA CUESTIÓN ........................................................................................................... 3 2. BREVE RECORRIDO POR LA LEXICOGRAFÍA ESPAÑOLA MONOLINGÜE PARA EXTRANJEROS .. 10 3. ELEMENTOS DE ESTA INVESTIGACIÓN ..................................................................................... 13 3.1. Objetivos e hipótesis de trabajo ........................................................................................... 13 3.2. Análisis de los diccionarios con los que vamos a trabajar ...................................................
    [Show full text]
  • Leaflet 2019#2Ai
    Product Inspiration#2/2019 3. Zeefine Chocolava 4. Kue Balok Lava 5. Cheese Lava Cake 6. RAP Zeefine 7. Lava Choco Cookies Chocolava 8. Zeefine Pillow Cake Mix Premiks instan untuk membuat kue choco lava dengan rasa cokelat. Daftar isi 9. Fluppy Lemon Layer Cake Kue yang dihasilkan memiliki tekstur yang lembut dan lumer. 10. Paletta Vla 11. Vanilla Sandwich Cake 12. Caramel Choco Loaf Cake Mudah dan Praktis dalam pembuatan 13. Carlo Tekstur Lembut dan Ringan dengan Lelehan Cokelat di bagian tengah cake 14. Zeefine Cotton Cake Chocolate Rasa dan Aroma Cokelat yang Kuat 15. Choco Sandwich Diplomat Cake Lelehan Lava dapat Bertahan sampai 4 hari 16. Heritage Bundt Cotton Cake 17. Chocolate Rose Cake 18. Quick 75 Proses Pembuatan Proses Pembuatan 19. Choco Lemon Cake Praktis, tidak memerlukan proses Memerlukan proses melting chocolate melting Chocolate 20. Athena Baking Powder Harga / porsi Harga / porsi 21. Tiramisu Cheese Cake Harga lebih ekonomis 2 x lebih mahal dari premix 22. Strawberry Sakura Roll Cake Rp 2.039,- Rp 4.045,- Lelehan Lelehan 23. Paletta Excellent Lelehan Choco Lava dapat Lelehan Bertahan 1 hari bertahan sampai 4 hari Zeefine VS Scratch 24. Zeefine Donut Mix Volume Chocolava Volume 25. Donut Paletta Excellent Volume lebih besar Volume kecil 26. Olie Bollen 27. Donut Sweetelo 28. Ze Sauce Salted Caramel 29. Melt Salted Caramel Chocolate Cake 30. Salted Caramel Cake 31. Chief Editor & Publisher: Graphic Designer: Yadi Rahmayadi NurdinRegest Editor: Photographer: Hendry Zheng, Nursuciati, NurdinRegest Hengky Jaya, Dianing Dyah Lestari, Bety Suryawati Head office: PT. Zeelandia Indonesia Zeelandia Indonesia Recipes & Technical Advisor: Jl. Moh.
    [Show full text]