Accompaniments: steamed rice and French baguette bread
Stir fried lamb or pork with lemongrass and chili
Slices of lamb/ pork stir fried with onions and bell peppers with lemon grass and dry chilli flakes. It is highly flavoured with lemongrass and is mildly spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried tenderloin or pork in sate sauce
Slices of tenderloin/ pork stir fried with onions and bell peppers in a sate sauce. It is mildly spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried tenderloin with trio of peppers
Slices of tenderloin stir fried with onions and bell peppers in a mildly spicy sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried tenderloin with asparagus and mushroom in chili bean sauce
Slices of tenderloin stir fried with asparagus and button mushrooms in a chilli bean sauce. It is mildly spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stewed tenderloin in salted lime
Slices of tenderloin slowly cooked in a stew of salted lime. The stew is mildly sour and spiced.
Preparation time: 20 minutes
Accompaniments: steamed rice
Mini tenderloin steak in
Small sized portions of tenderloin steaks marinated in
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried pork with bamboo shoot and mushroom in black bean sauce
Slices of pork stir fried with onions, bamboo shoots and button mushrooms in a black bean sauce. It is mildly spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried pork in cari and scallion/ chili plum/ lemongrass and chili
Slices of pork stir fried with cari leaves and scallions. It is mildly spicy.
Or in a chilli plum sauce which is sweet and spicy or a lemongrass and chilli sauce which is spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
VEGETARIAN
Braised tofu and broccoli with black pepper and caramel sauce
Pieces of fried tofu and broccoli braised in a black pepper and caramel sauce.
It is mildly spiced.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried French beans and mushroom in halong sauce
French beans and mushroom stir fried in a sweet and mildly spiced sauce called halong sauce made from lemongrass, oyster sauce, jaggery, chillies.
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled eggplant with scallion and garlic sauce
Whole eggplant grilled and de skinned and topped with a scallion and garlic sauce.
This dish is very mild in flavour and should not be recommended to Indians who enjoy spicy food with lots of flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Steamed tofu stuffed with vegetable mixture on glass noodle in yellow bean sauce
Mushrooms stuffed with a vegetable mixture flavoured with garlic and scallions, steamed on a bed of glass noodles and topped off with a very light yellow bean sauce. It is very mildly flavoured.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried haricot, oyster mushroom and broccoli in preserved bean curd sauce
Bulbs of broccoli stir fried with haricot beans and oyster mushroom in a preserved bean curd sauce. It has a strong fermented bean curd flavour and is non spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried asparagus and baby corn in
Asparagus and baby corn stir fried in a spicy
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried broccoli, asparagus and baby corn with dry chili in black bean sauce
Bulbs of broccoli, asparagus and baby corn tossed with pounded dry chillies in a black bean sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stewed baby corn, baby carrot & asparagus in
Baby corn, carrot and asparagus stewed in a spicy
Preparation time: 20 minutes
Accompaniments: steamed rice
Baby carrot:
This member of the parsley family has lacy green foliage and long, slender, edible orange roots. Carrots have been renowned for over 2,000 years for their health-giving properties and high vitamin A content. They're available year-round, making them a highly popular vegetable. If buying carrots with their greenery, make sure the leaves are moist and bright green; the carrots should be firm and smooth. The best carrots are young and slender. Tiny baby carrots are very tender but, because of their lack of maturity, not as flavorful as their full-grown siblings.
Stewed tofu, mushroom and gluten in lemongrass chili yellow bean sauce
Tofu, mushroom and gluten stewed together in a lemongrass, chilli and yellow bean sauce.
It is slightly sweet and spiced with a strong lemongrass flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Gluten:
Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten . Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in flour that, when dough is kneaded, helps hold in the gas bubbles formed by the leavening agent. Gas contained within dough or batter helps bread or other baked good rise, creating a light structure. Most (but not all) flours contain gluten in varying amounts. Bread (or hard wheat) flour has a high gluten content and is therefore good for yeast breads, which require an elastic framework. On the other hand, low-protein (and therefore low-gluten) cake flour has a softer, less elastic quality and is better suited for cakes.
Steamed tofu on glass noodle, wood ear mushroom in ginger onion yellow bean sauce
Pieces of fresh tofu on a bed of glass noodles with wood ear mushroom, in a ginger onion yellow bean sauce. It is very mildly spiced and sweet in flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Wood ear mushroom:
A variety of mushroom also known as cloud ear, tree ear (the larger, thicker specimens) or silver ear (albinos). They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked. They come in both fresh and dried varieties, the dried ones look like brownish-black, dried chips. Upon soaking in water they increase
Lotus stem pancake with lemongrass chili or spicy tamarind sauce
Triangular paper thin slices of lotus stem deep fried until crisp and topped off with a lemongrass chilli which is spicy or a spicy and sweet tamarind sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stewed trio of mushroom with green pepper corn and caramel sauce
Oyster mushrooms, shitake mushrooms and button mushrooms stewed together in a green peppercorn and caramel sauce which is sweet and spicy in flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Green pepper corn:
The green peppercorn is a soft, under ripe berry. It has a fresh flavor that's less pungent than the berry in its other forms. Black and white peppercorns are available whole, cracked and coarsely or finely ground. Whole peppercorns freshly ground with a pepper mill deliver more flavor than does pre-ground pepper, which loses its flavor fairly quickly. Whole dried peppercorns can be stored in a cool, dark place for about a year; ground pepper will keep its flavor for about 4 months.
Stir fried eggplant, bamboo shoot and tofu in sate sauce
Cubes of fried tofu, bamboo shoot and eggplant stir fried in a spicy sate sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Baby corn, broccoli and bean curd in spicy red cari
A coconut based curry. It is moderately spicy and has a strong lemongrass flavour with baby corn, broccoli and bean curd with curry leaves. It is best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
Accompaniments: steamed rice or French baguette bread.
Shitake mushroom, sweet potato and eggplant yellow cari
A coconut based curry flavoured with spices. It is slightly sweet in taste due to the sweet potato. Cari with eggplant, sweet potato, shitake mushroom and curry leaves. It is best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried gluten in chili bean sauce
Cubed pieces of gluten stir fried with onions and bell peppers in a spicy chilli bean sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried green vegetables with garlic
Assorted green vegetables such as pak choy, haricot, asparagus and broccoli stir fried in garlic.
It is bland and goes best as a side dish for any meats.
Preparation time: 20 minutes
Accompaniments: steamed rice
Steamed pak choy topped with shitake mushroom and sate sauce
Shitake mushrooms placed on a bed of pak choy, topped with a medium spicy sate sauce and steamed.
Preparation time: 20 minutes
Accompaniments: steamed rice.
GRILLS
VEGETARIAN
Grilled cottage cheese, okra and mushroom in preserved bean curd sauce
Assorted vegetables such as okra, cottage cheese and mushroom marinated in a preserved bean curd sauce and grilled.
Preparation time: 20 minutes
Accompaniments: steamed rice
Cottage cheese:
A fresh cheese made from whole, part-skimmed or skimmed cow's milk. It involves the addition of either an acidic element (lemon) or curd, to boiling milk. The cheese thus separates from the water and the resulting solid is cheese which needs to be drained. It has a rather mild (sometimes bland) flavor because the curds are washed to remove most of the cheese's natural acidity. The texture of cottage cheese is usually quite moist.
Grilled zucchini, squash and tofu in chili and preserved bean curd sauce
Assorted vegetables such as zucchini, squash and tofu in a chilli and preserved bean curd sauce.
It has a slightly spicy and fermented after taste.
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled cottage cheese and tofu in lemongrass and chili or dalat spices
Pieces of grilled cottage cheese and tofu marinated in lemongrass and chilli which is mildly spiced or in dalat spices which would be medium spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled okra and mushroom in
Okra and mushroom marinated in
Preparation time: 20 minutes
Accompaniments: steamed rice
Assorted vegetable grills with lemongrass and chili marinade
Okra, mushroom, zucchini and tofu marinated in lemongrass and chilli and grilled to perfection.
Preparation time: 20 minutes
Accompaniments: steamed rice.
NON – VEGETARIAN
Grilled lobster in sate or halong sauce
Lobster marinated in sate (spicy) or halong sauce (sweet and spicy) and served in its shell.
It is a dry preparation.
Preparation time: 30 minutes
Accompaniments: steamed rice
Grilled prawns in lemongrass and chili marinade
Whole jumbo prawns marinated in lemongrass and chilli and grilled to perfection.
No. of pieces: 08
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled whole pomfret with
Whole pomfret marinated in
Preparation time: 45 minutes
Accompaniments: steamed rice
Five spice:
It is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (
Herb marinade:
Basil marination.
Grilled calamari in halong sauce
Calamari marinated in a mildly spiced halong sauce and grilled. It is a dry preparation.
No. of pieces: 12
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled chicken with basil in five spice
Boneless chicken marinated in basil and five spice and grilled to perfection. It is semi dry and very high in flavour and succulent.
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled chicken supreme in dalat spice/ orange honey/ lemongrass and chili/ preserved bean curd/
Boneless pieces of chicken marinated in dalat spice (medium spicy)/ orange honey (sweet)/ lemongrass and chilli/ preserved bean curd or
Preparation time: 20 minutes
Accompaniments: steamed rice
Dalat spice:
A marinade, consisting of four base ingredients. Basil, coriander, mint and chili. The resulting marinade is spicy and green in color.
Grilled
Lamb chops marinated in hoi sin and oyster sauce and grilled. It is a dry and slightly sweet preparation.
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
A chop of meat is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The two main kinds of chop are pork and lamb, these being the most common.
A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop.
Hoi sin:
Also called
Grilled tenderloin with tamarind and sesame oil
Tenderloin marinated in tamarind and sesame oil and grilled to perfection. It is slightly sweet and sour in flavour.
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
Sesame oil:
Expressed from SESAME SEED, sesame oil comes in two basic types. One is light in color and flavor and has a deliciously nutty nuance. It's excellent for everything from salad dressings to sautéing. The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Sesame oil is high in polyunsaturated fats ranking fourth behind sunflower, soybean and corn oil. Its average SMOKE POINT is 420°F, making it excellent for frying.
Grilled tenderloin southern style or dalat spice
Grilled tenderloin marinated in southern style (sweet) or in a dalat spice (mildly spicy).
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
Southern style:
A marinade consisting of Garlic, light soya, sugar, salt and pepper.
Grilled pork chops in halong sauce or five spice and honey
Pork chops marinated in halong sauce or five spice and honey (sweet and spicy) and grilled to perfection.
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
Five spice rubbed pork chops with honey ginger glaze
Pork chops marinated in five spice with a final touch of honey and ginger (sweet and spicy) and grilled to perfection.
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
Grilled pork chops in lemongrass and chili marinade
Pork chops marinated in lemongrass and chilli (mildly spicy) and grilled to perfection.
No. of pieces: 06
Preparation time: 20 minutes
Accompaniments: steamed rice
RICE AND NOODLES
Stir fried vegetables/ scallop fried rice in sate sauce
Rice stir fried with vegetables/ scallop in a sate sauce. It would be a little spicy.
Preparation time: 20 minutes
Pan fried/ crispy/soft egg noodles with vegetables or mixed meat
Pan fried noodles as the base topped off with vegetables or mixed meat in a mildly flavoured sauce.
The noodles would be soft and crispy due to the pan frying of the noodles and due to the addition of the topping.
Preparation time: 20 minutes
Pan fried: soft egg noodles cooked and then pan fried so as to give it a crispy exterior.
Crispy: Broken threads of noodles deep fried until crisp.
Soft: Boiled egg noodles.
Egg noodles:
Mixed meat: chicken and lamb
Steamed sticky rice with vegetables or chicken and shitake mushroom
Sticky rice steamed and tossed with soy sauce, mixed vegetables/ chicken and mushroom. It is served wrapped in a lotus leaf and garnished with scallions.
Preparation time: 30 minutes
Sticky rice:
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten. Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin), and thus should be safe for gluten-free diets. What distinguishes it from other types of rice is having no (or negligible amounts of) amylose, and high amounts of amylopectin (those are the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers
Stir fried rice with vegetables/ American corn and pineapple or crab meat/ mixed meat/ shrimp.
Steamed rice stir fried with vegetables/ American corn and pineapple or crab meat/ mixed meat.
Preparation time: 20 minutes
Steamed rice with vegetables/ chicken/ seafood and mushroom topping
Steamed rice served in a clay pot as the base topped off with vegetables/ chicken/ seafood and mushroom in a mildly flavoured sauce.
Preparation time: 20 minutes
Stir fried rice noodles with vegetables topped with plum sauce marinated grilled pork chops/ lamb chops/ chicken supreme
Soft rice noodles stir fried with vegetables and topped with your choice of plum sauce marinated meat.
Preparation time: 20 minutes
Stir fried rice noodles with vegetables in
Soft rice noodles stir fried with vegetables in a mildly spiced
Preparation time: 20 minutes
Steamed rice vermicelli topped with vegetables and grilled tenderloin slices/ lamb chop/ pork chop
Steamed rice vermicelli noodles topped with vegetables and your choice of meat in a mildly spiced sauce.
Preparation time: 20 minutes
Sautéed glass noodles with vegetables/ crab meat
Glass noodles sautéed with vegetables/ egg and crab meat.
Preparation time: 20 minutes
BENTO MEAL:
It is a Vietnamese version of a
Bentō is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware.
DESSERT
Fried milk cake served with vanilla ice cream
No. of pieces:
Preparation time:
Accompaniments:
Fried milk cake:
Lemongrass scented coconut caramel custard
Preparation time: 6 minutes
Caramel custard:
It is custard consisting of eggs, sugar, vanilla and milk that has been baked in a caramel coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.
Seasonal homemade or diet ice cream
No. of scoops: 02
Preparation time: 6 minutes
Jelly with fresh fruits in sweetened milk
Cubed flavoured jelly with fresh cut fruits such as papaya and apple in sweetened milk.
Preparation time: 6 minutes
Choice of branded ice cream
Preparation time: 06 minutes
Chocolate coffee mousse
Preparation time: 06 minutes
Chocolate:
Chocolate comes from the tropical cocoa bean, Theobroma ("food of the gods") cacao. After the beans are removed from their pods they're fermented, dried, roasted and cracked, separating the nibs (which contain an average of 54 percent cocoa butter) from the shells. The nibs are ground to extract some of the COCOA BUTTER (a natural vegetable fat), leaving a thick, dark brown paste called chocolate liquor. Next, the chocolate liquor receives an initial refining. If additional cocoa butter is extracted from the chocolate liquor, the solid result is ground to produce unsweetened COCOA POWDER. If other ingredients are added (such as milk powder, sugar, etc.), the chocolate is refined again. The final step for most chocolate is conching, a process by which huge machines with rotating blades slowly blend the heated chocolate liquor, ridding it of residual moisture and volatile acids. The conching continues for 12 to 72 hours (depending on the type and quality of chocolate) while small amounts of cocoa butter and sometimes LECITHIN are added to give chocolate its voluptuously smooth texture.
Mousse:
A French term meaning "froth" or "foam," mousse is a rich, airy dish that can be either sweet or savory and hot or cold. Cold dessert mousses are usually made with fruit puree or a flavoring such as chocolate. Their fluffiness is due to the addition of whipped cream or beaten egg whites and they're often fortified with gelatin.
Black sesame banana beignets
Sliced banana tossed in a batter and fried until crisp on the outside dipped in sugarsyrup and honey and topped with black sesame seeds. Served hot with vanilla ice cream.
Preparation time: 15 minutes
Black sesame:
Sesame seeds grow widely in
Beignets:
A beignet , which is the French word for donut), in American English, refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar, is a kind of French doughnut.
Lemongrass and ginger crème brulee
Preparation time: 06 minutes
Accompaniments:
Crème brulee:
The literal translation of this rich dessert is "burnt cream." It describes chilled, stirred custard that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized with a flame. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy custard beneath.
White chocolate passion fruit mousse
Preparation time: 06 minutes
White chocolate:
White chocolate is not true chocolate because it contains no chocolate liquor and, likewise, very little chocolate flavor. Instead, it's usually a mixture of sugar, cocoa butter, milk solids and vanilla.
Passion fruit:
This tropical fruit is said to be named not for the passionate propensity it promotes but because particular parts of the plant's flowers resemble different symbols of Christ's crucifixion, such as the crown of thorns. Though native to
Nice info.... Thanks for sharing!
ReplyDeletetnx dear priya
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