Apinya Poster Thai Ingredients.Pdf

APINYA THAI FOOD CO.’S GUIDE TO FRESH DRIED POWDER OIL JUICE True Thai Chilies are called bird’s eye chilies (phrik khi nu, literally “rat dropping chili”) and are less than 1” long. In many other countries Also known as Thai Ginger. “Thai Chilies” are 2-3” and are actually Chile de Arbol or Medusa. TURMERIC TAMARIND COCONUT GALANGAL GINGER THAI CHILI LIME LEMONGRASS PAPAYA PINEAPPLE KHAMIN ¢ÁÔé¹ MAKHAM ÁÐ¢ÒÁ MAPRAO ÁÐ¾ÃŒÒÇ KHA ¢‹Ò KHING ¢Ô§ PRIK KHI NOO ¾ÃÔ¡ MANAOW ÁÐ¹ÒÇ TAKRAI µÐä¤ÃŒ MALAKO ÁÐÅÐ¡Í SAPAROT ÊÑº»ÐÃ´ MANGO PUMPKIN SHALLOTS FISH SAUCE GARLIC CILANTRO THAI BASIL KAFFIR LIME SPEARMINT THAI EGGPLANT MAMUANG ÁÐÁèÇ§ FAK THONG ¿˜¡·Í§ HOMDANG ËÍÁá´§ NAM PLA ¹éÓ»ÅÒ KRATIAM ¡ÃÐà·ÕÂÁ PAKCHEE ¼Ñ¡ªÕ HORAPA ãºâËÃÐ¾Ò BAI MAKRUT ãºÁÐ¡ÃÙ´ SARANEH ÊÐÃÐáË¹‹ MAKHUEAPRO ÁÐà¢×Íà»ÃÒÐ Panang is actually a region in Sweet chili sauce has the same Malaysia but the curry named after it ingredients as Sriracha but with is more well known in Thai cuisine. more water and less chili. SWEET CHILI SAUCE SRIRACHA SAUCE APINYA THAI CHILI SAUCE RED CURRY GREEN CURRY MASSAMAN CURRY PANANG CURRY NAM JEEM KAI ¹Óé¨ÔéÁä¡è SAS PRIK SRIRACHA ÈÃÕÃÒªÒ SAS PRIK THAI APINYA «ÍÊ¾ÃÔ¡ ÍÀÔÞÞÒ KAENG PHET á¡§à¼ç´ KAENG KHIAOWAN á¡§à¢ÕÂÇËÇÒ¹ KAENG MASAMAN á¡§ÁÑÊÁÑè¹ KAENG PANANG ¾Ðá¹§ KREUNG PRUNG (CONDIMENT BOWLS) PRIK PHON = RED CHILI POWDER PRIK NAM PLA = RED CHILIES + FISH SAUCE Green curry uses the same ingredients as red curry, “Curry” is an English word denoting a mixture of spices. SALT PEPPER SUGAR VINEGAR but with green chilies instead of red. Red chilies are It’s a common misconception that there’s a single spice or PRIK NAM SOM = GREEN CHILIES + VINEGAR just a more ripened version of the green chili. a specific mixture called curry. It’s the same term as “kaeng” NAM TAN = SUGAR in Thai, “masala” in Hindi or “baharat” in Arabic. @APINYACO APINYA.CO Ī COPYRIGHT 2014 APINYA THAI FOOD CO..

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20 13 Trend Insight Report
20 TREND INSIGHT July 13 REPORT SRIRACHA BY THE NUMBERS According to Gourmet Food, Sriracha is a hot chili sauce named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand. The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. In the US, the Huy Fong brand is the best known sriracha chili sauce available. Thicker and less sweet than a typical Thai sriracha, it makes an excellent multi- purpose condiment. Globally, sriracha is commonly used as a condiment served with fresh fish, seafood, grilled meats and tofu dishes. In North America, sriracha is used as an ingredient to add flavor to a wide range of food products. It is also mixed into dipping sauces, spreads, marinades and vinaigrettes. Sriracha in the Media While perusing Pinterest, sriracha pins were spotted with a good variety of food and beverage recipes—from the ultimate sriracha burger and stir-fried sriracha shrimp to more thirst quenching beverages like the strawberry sriracha margarita, sriracha bloody mary and a sriracha-lada cocktail. A quick Twitter search provides tweets mentioning sriracha as “amazingly spicy” as well as mentions of “sriracha will rock your world.” Tweets also include recipes for a variety of offerings including: BBQ chicken wings, egg sandwiches, oatmeal, gravy and guacamole including sriracha. One tweet by Allrecipes.com even includes a grilled tofu skewers with a sriracha sauce recipe for “#MeatlessMondays.” On Food.com more than 303 recipes appear if you search for sriracha. Recipe examples include primarily sauces and chicken, but other recipes include soups, noodles, brussel sprouts, and breads.
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The Thai Tabletop and Its Condiments Depending on the Dishes Offered
The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects.
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INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt
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Savory Rice Porridge) with Jackfruit and Mushrooms Ingredients for the Porridge
Vegan Congee (Savory Rice Porridge) with Jackfruit and Mushrooms Ingredients For the porridge • 1 cup brown jasmine rice • A small piece of fresh ginger (about 10 grams) • 1 TBPS. miso paste • 1 TBSP. dulse flakes • 2 TBSP. soy sauce • 2 tightly packed cups of shredded cabbage • 7 cups of water For the jackfruit • 1 small onion • 2 cloves garlic • 4 oz button mushrooms • 1 20 oz. can green jackfruit • 2 TBSP. vegetable oil • ½ tsp. chili powder • ½ tsp. smoked paprika • 1 TBSP. soy sauce To serve- all toppings optional • Salt and pepper, to taste • Cilantro, chopped • Green onions, chopped • Sesame oil • Sesame seeds • Dulse flakes • Sriracha, or other hot sauce Steps 1. Rinse your rice under cool water a few times, then place into a large pot. Cut the ginger into matchsticks, and shred your cabbage and add to the pot, along with the rest of the porridge ingredients. Bring the water in the pot up to a boil, and reduce to a simmer, leaving the pot covered but with the lid cracked for about 1 hour, 15 Recipe from Very Vegan Val (https://veryveganval. com/) minutes, until it is thick and most of the water is evaporated. 2. While the porridge is cooking, dice the onion, mince the garlic, chop the mushrooms into small pieces, and drain the liquid from the jackfruit. Heat the oil in a medium-sized skillet, and add the garlic and onions, cooking until fragrant. Add the mushrooms, paprika, chili powder and soy sauce, and cook for a couple minutes before adding the jackfruit. Squeeze the jackfruit a little, to loosen up the larger clumps, as you add it to the skillet.
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Ling Ling by the Wine Company Page 1 of 19 Nibbles
by The Wine Company business hours: daily: 12noon to 12midnight last order of food: 10.30-11.00pm • prices are excl gst • no service charge • your-wine-company member enjoys 10% savings on all food & wine, except promo items • legends used signature dish no meat spicy instagram.com/thewinecompany facebook.com/thewinecompany thewinecompanyonline.com.sg lunch available from 12pm to 3pm with complimentary coffee or tea or ice lemon tea hot dog 3.90 1 pc of hot dog with mustard; bun is lightly toasted add $1 for egg or avocado or bacon cream of mushroom 5.90 180g, made-from-scratch, assorted mushrooms, blended with cream drizzled with truffle oil; served with sugar cheese bun caesar salad 6.90 130g, a la minute of romaine lettuce, tomatoes, quail eggs, bacon bits, croutons, pine nuts and parmesan cheese pig trotter beehoon 6.90 150g, traditional hokkien comfort food, simple and oh so yummy cantonese porridge 6.90 porridge flavored with bone stock; garnished with spring onion, ginger & fried dough choice of chicken or pork add one century egg or one salted egg for $1.90 curry chicken 6.90 a concoction of singapore and malaysia style curry chicken fragrant steamed rice complimentary from the menu 30% savings select from mains, pasta and desserts price excl gst Ling Ling by The Wine Company page 1 of 19 nibbles fried ikan bilis and peanuts 4.90 130g of local anchovies; delicious and crunchy this is available until closing time recommend to pair with your favourite wine classic papadum 4.90 8pcs of indian-styled wafers served with cucumber-yogurt
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Thai Fish Cakes with Sriracha Sweet Chili Dipping Sauce
Thai Fish Cakes with Sriracha Sweet Chili Dipping Sauce Preparation Time: 0 minutes Cook Time: 0 minutes Servings: 20 pieces Ingredients: Fish Cakes 1 pound (drained weight) Alaska Pollock, Sole, or Flounder 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1 tablespoon Thai sweet chili sauce 1 tablespoon minced fresh garlic 1 tablespoon very finely minced fresh ginger 1 egg white 2 tablespoons chopped fresh cilantro 2 green onions, white and green parts, thinly sliced 1/4 cup finely diced carrot Sauce 2 tablespoons Sriracha 1 tablespoon fish sauce 1/2 cup Thai sweet chili sauce 1 tablespoon fresh lime juice 1 / 3 Vegetable oil for cooking Garnish: cilantro sprig Description: Fish cakes: Before weighing out fish, press out any excess moisture, cut out any bones, and then pat fish dry. Cut fish into coarse chunks. Refrigerate if not making fish cakes immediately. In a bowl, mix cornstarch, soy sauce, lime juice, and chili sauce until smooth. Stir in garlic, ginger, egg white, and half of the fish. Transfer mixture to a food processor and process for about 20 seconds, until coarsely pureed but not a paste. Add the remaining fish, chopped cilantro, green onion, and carrot, and pulse in just to mix evenly but with some of the fish texture still remaining. The recipe can be made to this point and then covered and refrigerated, for up to 4 hours, before portioning. With a #40 scoop, portion mixture onto a parchment-lined sheet pan. Form into 1 1/2- to 1 3/4-inch cakes.
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Authentic Thai-Isan Cuisine
cover_hires.pdf 1 16/6/2564 15:49:37 C Authentic Thai-Isan Cuisine M Y CM MY CY An authentic, rounded Isan meal is equipped with various options CMY —not one single dish— K to be enjoyed with friends and families “ at any moment of the day. ” Isan kitchen brings forth traditions, cultural heritage and good health as well as never neglects majestic spices, admired simplicity and fresh products. 18% of gratuity will be added to a party of 6 or more menu01-02_hires.pdf 1 16/6/2564 13:17:16 SOMTUM C M Y ตำไทย + ไขเค็ม 13.- CM Tum Thai Kai Kem MY Peanuts, Long bean, Cherry Tomato, Lime, CY Dried Shrimp, Salted Duck Egg CMY K This menu contains hard-shell crabs ตำไทย 12.- ตำซั่วเดอ 13.- ตำปู - ปลารา 13.- Tum Thai Tum Suo Der Tum Poo - Plara Peanuts, Long Bean, Cherry Tomato, Dried Pork Skin, Rice Vermicelli, Spicy Papaya Salad with Field Crabs, Lime, Dried Shrimp Bean Sprouts, Cherry Tomato, Lime, Long Bean, Cherry Tomato, Lime, Long Bean, Dried Chili, Fermented Thai Eggplants, Fermented Fish Fish (Pla-Ra) Dressing (Pla-Ra) Dressing Spicy Recommended Dish Fermented ﬁsh or Plaara (Isan Style) Vegetarian Request menu01-02_hires.pdf 2 16/6/2564 13:17:19 CHINA VIETNAM MYANMAR LAOS ISAN Derived from a Sanskrit word, “Ishan” (north east direction), Isan is a THAILAND commonly used word to describe the beautiful northeastern plateau of Thailand. Bordered by the famous Mekong River, Isan is situat- ed next to Lao People's Democratic Republic and Kingdom of CAMBODIA Cambodia. The region is known and loved for its strong family ties and lively cultures seen in upbeat music, memorable festivals and simple traditional clothing.
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Starters Salads
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KONTAN Weekly Fenomena Sriracha
CEO TABLOID KONTAN 2 Februari 2015 - 8 Februari 2015 29 nyediakan lapangan olahraga Departemen ini dipimpin oleh bagi para karyawan. seorang manajer. Salah satu Refleksi Ruang kerja kantor tidak ba- programnya adalah membuat nyak sekat dan berbentuk me- aktivitas edukasi secara ‘jemput lingkar. Bentuk melingkar itu bola’ dari kantor ke kantor un- agar karyawan dapat saling tuk mengkampanyekan gaya berhadapan dan berinteraksi. hidup sehat. Tim tersebut hanya Kami ingin menerapkan nilai- memberikan edukasi, tidak nilai perusahaan yang egaliter mengurusi penjualan. Tahun dan kolaboratif di ruangan kan- ini, tim kami akan berkeliling Fenomena tor. Kantor kami juga dilengkapi dari kantor ke kantor para per- perpustakaan yang besar, ruang usahaan mitra bisnis kami. rapat lesehan dan ruang berma- Pendirian dua departemen in video game. itu menunjukkan kami serius Meski sempat memicu per- ingin menyebarkan gaya hidup Sriracha tentangan pada masa awal sehat setelah melakukannya di mengubah konsep kantor ini, kantor. Dengan semua cara itu, suasana kerja terlihat jauh lebih kami menargetkan posisi Nutri- nyaman dibanding dengan se- food lebih kuat sebagai produ- belumnya. Kantor kami juga sen makanan sehat. Kami mem- sering dikunjungi rombongan bangun kredibilitas dan mem- dari komunitas atau institusi beri contoh dari diri sendiri. pendidikan. Jadi, kami sering Pasalnya, bagi saya, bicara bis- melakukan open house. nis itu tidak selalu angka. Ke depan, saya berpikir bah- Tahun ini, kami juga akan wa pada posisi pekerjaan ter- meresmikan pabrik baru di Sen- tentu tidak diwajibkan datang tul dan perluasan pabrik di Cibi- secara ﬁ sik ke kantor. Dengan tung. Kami sekarang baru me- perkembangan teknologi infor- miliki dua pabrik di Ciawi dan masi (TI), tugas dan pekerjaan- Cibitung.
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Fried Rice and Noodles Vegetable Dishes Dessert
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BB FOOD 20 APRIL 2019 Final
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