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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. -
Starters Salads Sides $ 3.5 Homemade Desserts $ 6 Buffalo
Starters Before placing your order, please inform your server if a person in your party has a food allergy or gluten sensitivity. Crab Bisque cup $ 4 bowl $ 6.5 Chicken Tenders honey-mustard dressing $ 8.5 Buffalo Wings Chicken Quesadilla roasted chicken, peppers and cheese in $ $ a flour tortilla $ 7.75 One Pound 8.95 Two Pounds 16.95 Hot Soft Pretzels mustard sauce $ 6 spicy cheese dip $ 8.75 Original Sweet & Spicy Wings $ Breaded, fried then tossed in our Thunder Road sauce. Spinach Artichoke Dip tortilla chips 8.5 $ Simply seasoned and crisp. Served with one sauce for dipping. Spicy Jalapeno Beer Cheese Dip tortilla chips 7.75 Naked Wings drawn butter $ 9 Tossed in our Sweet & Spicy Thunder Road sauce Grilled Shrimp Boneless Wings $ Fresh Fried Cauliflower mustard-mayonnaise sauce 7.75 SAUCES: Sweet & Spicy Thunder Road sauce • Hot & Spicy Traditional “Buffalo Wing” sauce mustard-mayonnaise sauce $ 7.75 Fresh Fried Mushrooms Barbeque sauce • Buttermilk ranch dressing • Blue cheese dressing $ Maryland Crab Cake homemade tartar sauce 12 Extra Sauces & Dressings $ .5 each Fried Pickles $ 7.5 Entrées Served with fresh baked bread and one side Salads Ale Pork Chop 7-oz marinated with olive oil, garlic and pepper, Worcestershire Dressings: Original Cheddar Cheese, Honey Balsamic Vinaigrette, Honey-Mustard, $ $ Blue Cheese, Thousand Island, Buttermilk Ranch, Fat-Free Honey French with butter over mashed potatoes 10.75 Extra Chop, add 5.5 $ Sun-dried Tomatoes and Extra Virgin Olive Oil & Vinegar Chicken Tenders honey-mustard sauce 11.75 · -
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 ........................................................................................... -
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. -
Download Marbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce. -
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 -
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 -
Leadership Class Tackles Operation Christmas Child Project
WINTER 2020 WINTER 2020 • THE AWARD WINNING NEWSPAPER OF BALDWIN HIGH SCHOOL• BALDWIN, FLORIDA • VOLUME 16 • NUMBER 2 Baldwin’s Big Little Program: A Guiding Hand For The Little Leadership class students and Mrs. Murfin show off some of the 81 shoe boxes that they made for underprivileged children. Man By Clayton Smith Leadership Class There has been some buzzing going around Baldwin for a while now and it has finally been made public, the Big Little Program truly Tackles Operation is a success. This program was introduced a few years ago and was developed by Baldwin’s administra- tion for the upperclassmen to pro- Christmas Child Project vide an example of success to the lower classmen. By Rachel Holston is part of the Child Friendly Schools “This class has changed my per- initiative. The Leadership students spective on the world. This project “I think that it’s a great program The Leadership Class started their were very excited about this project gives me a chance to see the other because it’s allowing us to help school-wide service project Operation and getting the students involved. The side of things, and see that there are students stay on the right track and Christmas Child in November. This is a Leadership students did all of the plan- kids around the world that are less build bonds,” said Jordan Hartung, a project organized by Samaritan’s Purse ning and all of the sorting and packag- fortunate than I am. This project gives senior and a mentor in the Big Little in which shoeboxes are filled with a ing of the boxes. -
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. -
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. -
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 -
Appetizers Cold Delicacies Soup
Appetizers Marinated cabbage and red bell peppers in a spicy sweet dressing. Egg Roll (2) Cantonese Pickles Choice of chicken or vegetables. filled with tiny pea- Marinated cucumber and turnip in a sweet and sour nut butter dressing Pot Stickers (6) Choice of pork or vegetables Steamed Dumpling (6) Soup Choice of pork or vegetables * Szechwan Won Ton (8) * Hot and Sour Soup (no meat w/egg) Meat dumpling in spicy hot sauce Egg Drop Soup (no meat) Scallion Pancakes Won Ton Soup Crab Meat Cheese Won Ton (6) Vegetable Soup Satay Beef or Chicken (4) Chicken Noodle Soup B-B-Q Ribs(4) * Hot and Sour Seafood (for 2) B-B-Q Pork Chicken Soup w/Rice Cake (For 2) Shrimp Toast (4) Shrimp Soup w/Rice Cake (For 2) Taiwan Chicken Roll * Indicates Hot & Spicy, modifications upon request Shredded chicken rolled in layers of crispy bean curd skin Shrimp Soong or Chicken Soong or Vegetable Soong We are serving DIM SUM all the time (2) Chopped shrimp or chicken with water chestnuts and Shrimp Dumpling (steamed) (3) onion or Spare Ribs in Black Bean Sauce (steamed) chopped vegetable added crispy rice noodle. served in Pork Dumpling/Shu Mai (steamed) (3) lettuce leaf Bean Curd Roll with Pork (steamed) (3) Phoenix Tail Shrimp (6) Shrimp and Cilantro Dumpling (steamed) (3) Assorted Appetizers Shrimp and Pork Dumpling (steamed) (3) Spring roll. rib. satay beef. pot sticker. crab meat Chicken & Sticky Rice Wrapped in Lotus Leaf (1) won ton. (Minimum for 2) Chicken Feet in Brown Sauce BBQ Pork Bun (steamed) (2) Cold Delicacies Vegetable Bun (steamed) (2) Bun with Lotus Seed Paste (steamed) (2) Taro Cake (pan fried) (2) Marinated Beef Turnip Cake (pan fried) (2) A delectable cold serving of meat marinated in five- Bell Pepper Stuffed with Beef and Shrimp (pan fried) splce sauce (2) * Hacked Chicken Turnover Fried Dumpling (2) Shredded chicken breast in sesame paste and chili Turnover with Ground Curry Beef (baked) (2) sauce Malay Sponge Cake (steamed, sweet) (2) Jelly Fish Sesame Ball (deep fried, sweet) (2) Mild and crunchy.