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Menu Cocktails
Menu Cocktails Mai Thai 6,00 € Batida de Coco, Vodka, Thai grenadine, Orange, Lemon and Pineapple Juice Sabaidee 8,00 € Mekhong, Soda, Cane Sugar, Lemon juice Sawadee 8,00 € Gin, Vodka, Tonic, Ginger, Coriander and Mint leaves Aperitifs Champagne 8,00 € Cava 6,00 € Kir 5,00 € Kir royal 7,00 € Porto White / Red 5,00 € Porto Royal 7,00 € Pineau des Charentes White / Rose 6,00 € Floc de Gascogne 6,00 € Ratafia 6,00 € Martini White / Red 5,00 € Cognac 7,00 € Armagnac 7,00 € Grand Marnier 7,00 € Ricard 7,00 € Cointreau 7,00 € Prisang Orange 8,00 € Campari Orange 8,00 € Baileys 7,00 € Batida de Coco Mangaroca 6,00 € Banana / Peach / Alomond / Apricot Liquer 5,00 € Alcohols Gin 6,00 € J&B 6,00 € Vodka 6,00 € Bacardi 6,00 € Mekhong (Thai Whisky) 7,00 € Sake (Japanese Liquor) 7,00 € Soft Drink Supplement 2,00 € Beers Jupiler 2,50 € Calsberg 3,00 € Hoegaarden 3,00 € Kriek 3,00 € Duvel 4,00 € Leffe Blond / Brown 4,00 € Singha (Thai Beer) 4,00 € Chang (Thai Beer) 4,00 € Soft Drinks Cola-cola / Cola Light / Cola Zero 2,50 € Fanta 2,50 € Sprite 2,50 € Ice tea 2,50 € Gini 3,00 € Schweppes 3,00 € Minute Maid Orange / Apple / Multifruit 3,00 € Coco / Litchi / Mango / Pineapple Juice 3,00 € Water 50cl / 1L 3,50 € / 7,00 € Bezoek onze website www.bangkokcity.be en shrijf u in voor onze nieuwsbrief, of scan simpelweg de volgende QR code om op de hoogte te blijven van de aankomende spéciale menu’s. N’hebistez pas à consulter notre site internet www.bangkokcity.be et à vous inscrire à notre newsletter afin d’être informé de nos menu spéciaux à venir. -
Instruction Mannual Part
1map? fl r,fl 6 ietary Interviewer’s Manual for %e Hispanic Health and Nutrition Examirkion Survey, 1982434 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES * Public Health Service * National Center for Health Statistics .------I ;:.:.:.:.:. ::.:::::::. :::::. ..I .:.,....‘.‘.~.‘.~.~.~.~.‘. -c b .‘.‘.‘.‘.~.‘.‘.’ .‘,‘.‘,‘,‘,~,‘.‘_‘,’ .~.‘.‘.~.‘.‘.~.‘.~.‘.’ This manual was prepared by V\!estat with assistance from Development Associates. Part 15f ● Dieta~ Interviewer’s Manual for the Hispanic Health and Nutrition Examination Survey, 1982-84 HHANES Data Collection U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Center for Health Statistics Hyattsviller Maryland August 1985 TABLE OF CONTENTS PART I. GENERAL INTERVIEWING TECHNIQUES Chapter Page 1 OVERVIEW OF THE HISPANIC HANES ..................................... 1-1 1.1 Introduction ..........● ......,.............................. 1-1 1.2 History of the National Health and Nutrition Examination Survey Program .................,......................... 1-1 1.3 Purpose of the Hispanic HANES .........0....0................ 1-2 1.4 Method of Data Collection ................................... 1-3 1.5 Confidentiality ...,............● ...................● ...0 ● .● . 1-6 1.6 Informed Consent ............................................ 1-6 1.7 Professional Ethics ......................................... 1-7 2 BEFORE BEGINNINGTHE INTERVIEW ..................................... 2-1 2.1 Review Your Interviewer’s Manual and Other Study Materials.. 2-1 2.2 Review the Questionnaire -
Wichita's Premier Catering Company
Wichita’s Premier Catering Company Every detail. Every moment. Every time. Call us at 316.500.3245 or email us at [email protected] 6147 E 13th St, Wichita KS 67208 It’s Your Party, Let LaVela Do the Work With more than 50 years of combined hospitality and event planning, owner, Judah Craig, and his staff fashion memorable experiences. Chef Mikey Rosenberg and Sous Chef Jeremiah Harvey bring a creative mindset that ensures a memorable event without busting your budget. Our Sales Manager, Melissa Martin, heads the LaVela team from the first venue tour, through every consultation, to the end of your event. She holds over 12 years of catering & event planning expertise to help “WOW” your guests. Her personal motto of “good times with good food” dovetail with ours. We have a simple philosophy. Be flexible enough to handle most circumstances while providing sufficient structure to guide the host to an enjoyable and flawless event. Thank you for your consideration, Judah L. Craig 2 All About That Breakfast The Donut Wall & Coffee Bar…$6 Assorted Donuts Ring served with Hot Coffee and Il Primo Cold Brew Creamer, Sugar, and 3 Flavor Pumps; Mocha, Vanilla, & Caramel Continental…$8 Choice of Pastry: Assorted Muffins, Bagels with Cream Cheese, or Cinnamon Rolls A Fresh Fruit Salad with a Honey Poppyseed Dressing or a Cointreau Dip Traditional…$11 Scrambled Eggs, Bacon or Sausage Links, Skillet Potatoes, Choice of Bread and a Mixed Fruit Bowl The Morning Charcuterie Board…$13 Mini Quiche Bites, Brie in a Puff Pastry, Fresh Sliced Fruits, Sliced -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Amazing Gastronomy of Thailand
Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience. -
Thai Take Away
THAI TAKE AWAY Tlf: 45 86 01 04 www.thaitakeaway2970.dk Rungstedvej 5, 2970 Hørsholm SOUP Nr 1: Tom yom; Nr 11: Phat priew warn; Classic Thai soup seasoned with Fried with sweet & sour sauce and vegetables lemongrass, lime leaves and coriander. With chicken ................................................... 99,- With chicken ................................................... 59,- With beef...................................................... 109,- With king prawns............................................. 69,- With duck/ salmon/ king prawns .................. 129,- Nr 2: Tom Kha; Nr 12: Phat nam nam hoi; Classic Thai coconut milk soup spiced with Fried with oyster sauce and vegetables lemongrass, lime leaves and coriander. With chicken ................................................... 99.- With chicken ...................................................59,- With beef ...................................................... 109,- With king prawns.............................................69,- With duck/ salmon/ king prawns ................... 129,- STARTER Nr 13: Phat gra-thiem prik thai; Nr 3: Phak tod; Fried with garlic, pepper, coriander and vegetables Deep fried season vegetables with sweet chili With chicken ................................................... 99.- sauce . .............................................................. 55,- With beef ...................................................... 109,- With duck/ salmon/ king prawns ................... 129,- Nr 4: Todman kaopod; Thai spiced corn meatballs with sweet chili -
Profile of a Burma Frontier
PART - 2 HISTORY OF THE ZO Ml (CHIN) RACE "The Chin is of interest, because he reveals the material out of which Buddhism and civilisation have between them evolved the Burmese people; the Chin, in short, is the rough wood out of which the Burman has been carved". — "The Silken East", by V. C. Scott O'Connor THE Chin Hills Gazetteer recorded the facts that Zo (Chins) and the so called Kukis were one and the same race and that Soktes, Yos and Kamhaus were one people. It further summarized the fact that all belong to one and the same Kuki race. Had the word Kuki been changed to Zo at that time, the right word for calling the various tribes and clans of the Zo race inhabiting the areas joining Burma, East Pakistan and Assam would have been answered a long time ago. This publication was rare for a long time and was not available to later authors on the various races of Burma. "There can be no doubt that the Chins and the Kukis are one and the same race, for their appearance, manners, customs, and language all point to this conclusion". The Chin Hills Gazetteer 1896 chap xii pp 135. "Sections of the Chins who have migrated into Burma from the Tibetan plateau almost in a straight line down south are to be found from the Somra Hill Tracts down Cape Negrais. The Chins, the people living in the northern Chin Hills believed then mostly that their foremost fathers settled in Cimnuai, Saizing from where they spread to other places in the Chin Hills. -
A Guide to Health & Wellness Holidays in Thailand
HEALING HARMONY A Guide to Health & W ellness Holidays in T hailand HEALING HARMONY A Guide to Health & Wellness Holidays in Thailand Chiva-Som International Health Resort CREDITS Published by born Distinction Co., Ltd. 2044/20 New Petchburi Road, Bangkapi, Huay Kwang, Bangkok 10310 Thailand www.borndistinction.com Working Team for This Book Editor in Chief: Nuengnimmarn Na Nakorn Project Director: Jidapa Julakasilp Project Manager: Wanida Tirapas Advisor: Dr. Prapa Wongphaet, Dr. Anthony Perillo, Todd A. Nagle Content Editor: Jeff Petry, Todd A. Nagle, Jeremy Kempler-Johanson Proofreader: James Haft, Bonita Rose-Aimee Kennedy, Susanne Robinson Designer: Chira CH., J. Janjaturonrasamee, Asana Yuman Illustrations Assistant: Sasithorn Namamaka Editorial Assistant: Manatsawee Ketudat, Nipattra Weerathong, Santi Ngamlert, Kanyapak Chaipun, Sawarin Siriyong, Researcher: Sansanee Khurana, Panhathai Khaosawee Copyright © 2011 born Distinction Co., Ltd. All rights reserved. Reproduction in whole or in part by any means without prior written permission by the publisher is strictly prohibited. Printed in Bangkok, Thailand Healing Harmony: A Guide to Health and Wellness Holidays in Thailand ISBN: 978-616-90997-1-0 Chiva-Som International Health Resort MESSAGE FROM PUBLISHER It’s proven that smiling relieves stress, eases anxiety, boosts the immune system and lowers blood pressure, as well as releasing natural biological chemicals within our bodies that help reduce pain while boosting our mood and increasing happiness. The stress- free environment of our ‘Land of Smiles’ is the perfect place to not only recuperate from procedures, but also achieve better results through faster healing processes. Not only can you find a multitude of medical/wellness solutions in major cities such as Bangkok, Phuket and Pattaya, but also throughout the country with therapies available in smaller cities like Chiang Rai, or island paradises like Koh Chang. -
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. -
Greenbasil Togo 2017 Layout 1 2017-09-27 4:01 PM Page 1
GreenBasil ToGo 2017_Layout 1 2017-09-27 4:01 PM Page 1 ~ Salad 32. Phat Nahm Phrik Phao Soup Kon Yum Thai chili paste with celery and onions 1. Tom Yum 16. Som Tum . 11.95 33. Phat Ma Kheuua Muaang Hot and sour soup with mushroom, tomato,chopped lemon grass and Thai Herbs Seasonal green papaya with garlic, tomato, peanuts in lime juice & Thai chili Stir-fried with eggplant, Thai chili & Holy Basil Your Choice: Regular (2-3 persons) Single Serving 17. Yum Woon San ~ Salad Lettuce Wrap . 13.50 34. Phat Khing a. Goong ~ Prawns 12.50 5.95 Glass noodles mixed with minced chicken, shrimps, onion, hot chili and mint leaves Stir-fried with fresh mushroom, onions, & chopped ginger b. Ta-Lay ~ Seafood 13.95 7.95 18. Yum Ta-Lay . 13.95 35. Phat Namman Haawy c. Gai ~ Chicken 11.95 5.75 Prawns, scallops & squids with lime juice, fish sauce & Thai chili Stir-fried with snow peas, pineapple & celery in Thai Black Bean sauce d. Phak ~ Assorted vegetable & tofu 11.95 5.755 19. Pla Goong . 13.95 36. Phat Bpriaao Waan 2. Tom Kah Spicy tiger prawns with lemon grass & Thai spices Stir-fried with cucumber, pineapple and tomato in sweet & sour sauce Hot and sour soup with mushroom,chopped lemon grass,Thai Herbs & coconut milk Your Choice: Regular (2-3 persons) Single Serving 20. Yum Pla Meuk . 13.50 37. Phat Gra Thiiam Squid with lime juice, fish sauce & Thai chili Stir-fried with spinach & onions in marinated garlic & white pepper a. Goong ~ Prawns 12.95 6.95 b. -
Inlagd Gurka 1 Achat 1 อาจาด
Inlagd Gurka 1 Achat 1 อาจาด 4 Portioner 3 msk Risättika 1 msk Socker 1 medellång Gurka, skalad ½ tsk Salt ½ kopp Rödlök, tunt skivad 1 lite Svartpeppar 2 msk Korianderblad, hackade 1 små färska Röda eller Gröna Chili Prik Kee Noo 1. Fyll i ättika, socker, salt och peppar i en mellanstor skål och rör om tills socker och salt är upplöst. 2. Dela upp gurkan på längden. Ta bort alla frön. Dela den i fjärdedelar och skär upp i 3 mm tjocka skivor. Lägg gurka, lök, korianderblad och chili i vinägerdressingen och blanda allt tillsammans. Sätt in Achat i kylskåpet för att marinera i 3 timmar, rör om då och då. Inlagd Gurka 2 Achat 2 อาจาด 4 msk Risättika 2 Schalottenlökar Hom Daeng, hackade 1 tsk Socker 3-4 Röda och Gröna Prik Kee Noo i tunna 2-3 msk Gurka, mycket grovmalen, hackad skivor eller skivad Blanda ingredienserna och låt dem stå över natten. Var och en bör ha en liten skål av Nam Jin samt en skål av inlagd gurka A Jad Inlagd Gurka 3 Achat 3 อาจาด Den här ättikslagen förväxlas ofta med ett liknande recept som är helt annorlunda, Taang-Gwa Priao Wan är kokt med en sötsur smak. Rätten förväxlas ofta med ett liknande recept ”Sur Gurka” som är söt och syrlig, och är helt annorlunda. ½ kopp Risättika 1 msk Vattenkastanjer Haeo, fint skivade 5 msk Gurka Thang Kwa 1 msk Röd Jalapeños Prik Chi Fa Daeng, 2 msk Schalottenlök Hom Daeng fint skivad skivad 1 msk Palmsocker Nam Som Paep 1. Dela gurkan i fyra delar på längden, och skär bitarna ca 2 mm tjocka. -
Lily Thai Cuisine 10 North 1St Street, Rehoboth Beach, Delaware 19971 302.227.3348 • 302.227.3378 Fax
Simple Yet Classic WINNER Original and Delicious ä Best of Delaware 2009 & 2010 Lily Thai Cuisine 10 North 1st Street, Rehoboth Beach, Delaware 19971 302.227.3348 • 302.227.3378 Fax Monday - Thursday 11:30-9:00 • Friday - Sunday 11:30-9:00, * 10:00 PM Summer Season starters SOUPS MY DUMPLINGS ................................................................... $7.95 TOM YUM (Chicken or Shrimp) , ....................................... $6.95 Delicious Steamed Crabmeat-Chicken-Shrimp Dumplings, Toasted Garlic, Sweet Soy and Cilantro Garnish Thailand’s Famous HOT and Sour Broth of Lemon Grass, Galanga, Kaffir Lime Leaves, Mushrooms and Cilantro WRAP n ROLL ....................................................................... $7.95 TOM SAEP TALAY , ........................................................... $8.95 Seasoned Vegetables, Shiitake Mushrooms, Taro, Noodles, Fried Crispy, Served with Sweet and Sour Dip Succulent Assorted Fresh Seafood, HOT and Sour Lemon Grass Soup with Mushrooms & Cilantro SATAY .................................................................................... $9.95 CHICKEN COCONUT SOUP , ........................................... $6.95 LILY’s Famous Marinated Bamboo Skewers of Chicken, Served with Toasts, Thai Cucumber Relish & Creamy Peanut Dip HOT and sour Lemon Grass Broth, Sliced Chicken Breast, Coconut Milk, Galanga, Kaffir Lime Leaves and Mushrooms LARP , ................................................................................. $8.95 VEGGIE COCONUT SOUP , .............................................