This document provides an a la carte menu from Chef Tu's cooking class in Taipei, Taiwan. It lists over 50 dish options across 4 menus (A-D) priced at TWD $3,150 (approximately USD $99) per person. The menus include options for boiled dumplings, spring rolls, soups, salads, stir fries, and dessert. Contact information is also provided should one wish to book the class.
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
This document provides a recipe for prime rib roast with red wine jus. It instructs the reader to start by roasting oxtails and vegetables to develop flavor for the jus. It then advises to carve the meat off the rib bones before roasting for easier carving and to allow the bones to flavor the jus. The boneless roast is seared and then tied back onto the bones for even cooking. It is roasted at 17-20 minutes per pound until it reaches the proper internal temperature. The jus is made by simmering the roasted bones, oxtails and vegetables in wine, broth and thyme.
This document provides a recipe for a fish and vegetable stack that can be baked in the oven. It calls for layering carrot and courgette ribbons in a dish, topping with a piece of salmon and grated cheese, then mixing breadcrumbs, spring onion, cheese and herbs to spoon over the top. The stacked dish is then baked for 20 minutes before serving. The recipe encourages variations and using pasta or rice with the vegetables to make it a complete meal.
A food manufacturing company that produces ready-to-eat Indonesia’s West Sumatra Cuisines. We deliver our products to both offline and online retails and distributor chains all over the world.
Taste and embrace Indonesian food with Restu Mande in anywhere and anytime you want.
Flying fish and cou cou is the national dish of Barbados. Flying fish are succulent but oily fish that are best eaten fresh from the water. Cou cou is a polenta-like side dish made from cornmeal and okra that was brought to Barbados by African slaves. To prepare the dish, flying fish are seasoned, breaded and fried, then served with cou cou and lime wedges. Cou cou is made by boiling okra in water, then gradually adding cornmeal and stirring to form a smooth mixture before adding butter.
Korean culinary traditions bonnie lingsu 2e1Sri Ayu
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
This document provides an a la carte menu from Chef Tu's cooking class in Taipei, Taiwan. It lists over 50 dish options across 4 menus (A-D) priced at TWD $3,150 (approximately USD $99) per person. The menus include options for boiled dumplings, spring rolls, soups, salads, stir fries, and dessert. Contact information is also provided should one wish to book the class.
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
This document provides a recipe for prime rib roast with red wine jus. It instructs the reader to start by roasting oxtails and vegetables to develop flavor for the jus. It then advises to carve the meat off the rib bones before roasting for easier carving and to allow the bones to flavor the jus. The boneless roast is seared and then tied back onto the bones for even cooking. It is roasted at 17-20 minutes per pound until it reaches the proper internal temperature. The jus is made by simmering the roasted bones, oxtails and vegetables in wine, broth and thyme.
This document provides a recipe for a fish and vegetable stack that can be baked in the oven. It calls for layering carrot and courgette ribbons in a dish, topping with a piece of salmon and grated cheese, then mixing breadcrumbs, spring onion, cheese and herbs to spoon over the top. The stacked dish is then baked for 20 minutes before serving. The recipe encourages variations and using pasta or rice with the vegetables to make it a complete meal.
A food manufacturing company that produces ready-to-eat Indonesia’s West Sumatra Cuisines. We deliver our products to both offline and online retails and distributor chains all over the world.
Taste and embrace Indonesian food with Restu Mande in anywhere and anytime you want.
Flying fish and cou cou is the national dish of Barbados. Flying fish are succulent but oily fish that are best eaten fresh from the water. Cou cou is a polenta-like side dish made from cornmeal and okra that was brought to Barbados by African slaves. To prepare the dish, flying fish are seasoned, breaded and fried, then served with cou cou and lime wedges. Cou cou is made by boiling okra in water, then gradually adding cornmeal and stirring to form a smooth mixture before adding butter.
Korean culinary traditions bonnie lingsu 2e1Sri Ayu
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
The Tastee Sandwich Shop is open Monday through Saturday and sells various sandwiches made with roast beef, ham, turkey, chicken, and veggies. It tracks the amount of each ingredient used daily to calculate weekly inventory needs, such as 10 lbs of roast beef for 10 sandwiches a day. It also recently added cheese sandwiches and sells 8 American cheese and 4 Provolone sandwiches daily.
This document provides the menu for a special Kwéyòl lunch being held on October 23rd, 2015 at the Coco Kreole Car Park from 11:30am to 4:00pm. The menu consists of 23 traditional Kwéyòl dishes ranging in price from $2 to $18 EC dollars. Dishes include salt fish balls, salt fish fritters, green fig and salt fish salad, various provisions, stews, curries and grilled meats. For dessert there will be Lucian paime and coconut cake. The event will be followed by a BBQ buffet at Koko Cabana from 5-10pm for $100 EC dollars including two complimentary drinks.
This document discusses popular Jamaican foods that are an important part of Jamaican culture. It describes Jamaica's national dish of ackee and saltfish, as well as other favorites like jerk chicken and pork, rice and peas, curried chicken and mutton, escoveitched fish, and Jamaican patties filled with meats or vegetables. It asks the reader to identify pictures of these classic Jamaican foods.
The document lists various Western foods categorized by whether they are liked, disliked, or hated. Popular items include cheeseburgers, fries, hot dogs, fried chicken, steak, potatoes, ribs, and desserts like ice cream, cake, and cookies. Meals generally include some combination of protein, starch, vegetables, bread, and dessert.
Wild Garlic Catering provides BBQ catering for events with a selection of grilled meats, seafood, veggie burgers and kebabs. They offer seasonal salad accompaniments and dessert options like strawberry cheesecake, profiteroles and local cheese to complete the meal. The caterer aims to provide fantastic informal dining for any occasion from their menu selections.
The document lists the menu items and prices for a fish and chip shop, including various meal deals, snacks, burgers, fish, chicken dishes, salads, drinks, and family packs. Meal deals range from $7-15 and include options like loaded fries, seafood baskets, and breakfast deals. Individual fish dishes are priced between $6.80-$14.80 depending on the type of fish. Other items include burgers from $6-8.10, chicken options for $1-5.70, small salads for $5-7.50, and family packs saving $3-6.10 for groups of 2-6 people. Drinks include coffee, milksh
The document lists the menu items and prices for a fish and chip shop, including loaded fries for $7, various seafood baskets for $15.20, salt and pepper squid for $8.20, and a breakfast deal for $8.50. It also includes fish and chips options with prices ranging from $9.50 to $14.80 depending on the type of fish, as well as burger options from $6 to $8.10 and extras that can be added to meals for $0.50 to $2 each. The shop is located at 160 Manning Street in Kiama and is open Monday through Saturday from 8am to 7:30pm and Sundays from 8am to
This document provides a recipe for Duk Bok Ki, a popular Korean dish made from rice cakes, fish cakes, red pepper paste, starch syrup, and vegetables like green onion and cabbage. The instructions are to boil water with red pepper paste, starch syrup and artificial flavors, add the rice cakes, then fish cakes, green peppers and cabbage, and cook until slightly reduced to enjoy the yummy Duk Bok Ki.
This document provides a recipe for Duk Bok Ki, a popular Korean dish made of rice cakes, fish cakes, vegetables like cabbage and green peppers, and a broth flavored with red pepper paste, starch syrup, and artificial flavors. The instructions are to boil water with the red pepper paste and other ingredients, add the rice cakes and fish cakes along with vegetables, and simmer until slightly reduced to enjoy the finished Duk Bok Ki.
This document provides a summary of different types of foods and cuisines from around the world, including Taiwan, Japan, China, and other locations. It discusses dishes like oyster omelets and coffin bread from Taiwan, set course meals in Japanese washoku cuisine, hot pot dishes from Shanghai, and Jamie Oliver's recipes. Examples of the components of washoku meals and characteristics of hot pot restaurants are outlined. The document also shares videos about Taiwanese noodles and breakfast foods.
This recipe provides instructions for making duk bok ki, a popular Korean dish made by boiling rice cakes, fish cakes, vegetables like green peppers and cabbage, in a broth flavored with red pepper paste, starch syrup and artificial flavors. The ingredients include rice cakes, fish cakes, red pepper paste, starch syrup, artificial flavors, green onions, green peppers and sliced cabbage. All ingredients are boiled together until the broth is reduced.
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
The document provides ingredients and instructions for making seafood pah-jeonn. It lists the ingredients needed which include flour, water, salt, oil, soy sauce, pepper powder, vinegar, octopus, shrimp, and chives. It then provides 6 steps for mixing and cooking the ingredients on a heated pan to create the seafood pah-jeonn, which is served with a soy sauce mixture.
Edita Kaye shares her picks of some great cookbooks to start using this spring. Edita Kaye a published author who loves to grocery shop, cook, and discover recipes. She is a long time advocate of healthy living and eating and encourages those around her to practice healthier cooking habits for long-term happiness.
The document discusses the cuisine of Scandinavia. It describes how the rugged Scandinavian landscape and long cold winters shaped the local cuisine, requiring foods to be preserved through salting, smoking, drying and pickling. Dairy products, fish, seafood and meat featured prominently in the diets and cuisines of Denmark, Norway, Sweden, Finland and other Scandinavian countries. Traditional dishes included smørrebrød in Denmark, smörgåsbord in Sweden and various soups, potatoes and fish dishes in Finland.
The document lists breakfast menu items and prices for a restaurant, including the Scooby-Doo option of skirt steak and rice for $7.49, the Lassie option of chicken and rice for $5.79, and the Snoopy option of eggs and bacon for $4.19. Additional items include the Toto option of bacon for $3.19. The menu is served until 5pm.
Preparation of Value Added Fish Product: Fish BallNazmul Ahmed Oli
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Get the best of Singapore Catering Services at Makan Mate, your one-stop caterer for delicious local cuisine. Tingkat food, Bentos, vegan & vegetarian options.
Chinese cuisine not only cooking, but true artElenusz
Chinese cuisine has a harmonious blending of flavors, textures, and colors that makes dishes satisfying and balanced. Peking duck is a famous Chinese dish where thin, crisp skin is served with pancakes, scallion, and sauce. Cooking Chinese food at home has advantages like controlling ingredients for health and adjusting recipes to family tastes. This book aims to help incorporate home-cooked Chinese meals through tips on techniques, ingredients, and popular recipes.
This document provides details for planning and executing a Hawaiian themed meal event at a retirement home. It includes sections on theme rationale, history of Hawaiian cuisine, proposed menus, recipes, production schedules, marketing plans, and financial reports. The goal was to transport residents to a warm locale through unique Hawaiian dishes and commemorate Hawaii becoming the 50th state. Sections provide logistical details on menu items, estimated costs, and timelines for preparing, cooking, and serving the special meal.
Korean culinary traditions bonnie lingsu 2e1MdmSri
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
This document provides information on authentic ingredients and signature dishes in Korean cuisine. It discusses dried ingredients like gochugaru (Korean chili powder), roasted sesame seeds, and rice wine. Liquid ingredients mentioned include Korean fish sauce, malt syrup, and perilla oil. Paste ingredients include gochujang (chili paste), doenjang (soybean paste), and ssamjang (spicy dipping sauce). Signature meat dishes include bibimbap and galbi. Soups mentioned are gamjatang (pork and potato soup) and sundubu jjigae (soft tofu stew). Common preparation methods in Korean cooking discussed are pickling, fermenting, stewing,
The Tastee Sandwich Shop is open Monday through Saturday and sells various sandwiches made with roast beef, ham, turkey, chicken, and veggies. It tracks the amount of each ingredient used daily to calculate weekly inventory needs, such as 10 lbs of roast beef for 10 sandwiches a day. It also recently added cheese sandwiches and sells 8 American cheese and 4 Provolone sandwiches daily.
This document provides the menu for a special Kwéyòl lunch being held on October 23rd, 2015 at the Coco Kreole Car Park from 11:30am to 4:00pm. The menu consists of 23 traditional Kwéyòl dishes ranging in price from $2 to $18 EC dollars. Dishes include salt fish balls, salt fish fritters, green fig and salt fish salad, various provisions, stews, curries and grilled meats. For dessert there will be Lucian paime and coconut cake. The event will be followed by a BBQ buffet at Koko Cabana from 5-10pm for $100 EC dollars including two complimentary drinks.
This document discusses popular Jamaican foods that are an important part of Jamaican culture. It describes Jamaica's national dish of ackee and saltfish, as well as other favorites like jerk chicken and pork, rice and peas, curried chicken and mutton, escoveitched fish, and Jamaican patties filled with meats or vegetables. It asks the reader to identify pictures of these classic Jamaican foods.
The document lists various Western foods categorized by whether they are liked, disliked, or hated. Popular items include cheeseburgers, fries, hot dogs, fried chicken, steak, potatoes, ribs, and desserts like ice cream, cake, and cookies. Meals generally include some combination of protein, starch, vegetables, bread, and dessert.
Wild Garlic Catering provides BBQ catering for events with a selection of grilled meats, seafood, veggie burgers and kebabs. They offer seasonal salad accompaniments and dessert options like strawberry cheesecake, profiteroles and local cheese to complete the meal. The caterer aims to provide fantastic informal dining for any occasion from their menu selections.
The document lists the menu items and prices for a fish and chip shop, including various meal deals, snacks, burgers, fish, chicken dishes, salads, drinks, and family packs. Meal deals range from $7-15 and include options like loaded fries, seafood baskets, and breakfast deals. Individual fish dishes are priced between $6.80-$14.80 depending on the type of fish. Other items include burgers from $6-8.10, chicken options for $1-5.70, small salads for $5-7.50, and family packs saving $3-6.10 for groups of 2-6 people. Drinks include coffee, milksh
The document lists the menu items and prices for a fish and chip shop, including loaded fries for $7, various seafood baskets for $15.20, salt and pepper squid for $8.20, and a breakfast deal for $8.50. It also includes fish and chips options with prices ranging from $9.50 to $14.80 depending on the type of fish, as well as burger options from $6 to $8.10 and extras that can be added to meals for $0.50 to $2 each. The shop is located at 160 Manning Street in Kiama and is open Monday through Saturday from 8am to 7:30pm and Sundays from 8am to
This document provides a recipe for Duk Bok Ki, a popular Korean dish made from rice cakes, fish cakes, red pepper paste, starch syrup, and vegetables like green onion and cabbage. The instructions are to boil water with red pepper paste, starch syrup and artificial flavors, add the rice cakes, then fish cakes, green peppers and cabbage, and cook until slightly reduced to enjoy the yummy Duk Bok Ki.
This document provides a recipe for Duk Bok Ki, a popular Korean dish made of rice cakes, fish cakes, vegetables like cabbage and green peppers, and a broth flavored with red pepper paste, starch syrup, and artificial flavors. The instructions are to boil water with the red pepper paste and other ingredients, add the rice cakes and fish cakes along with vegetables, and simmer until slightly reduced to enjoy the finished Duk Bok Ki.
This document provides a summary of different types of foods and cuisines from around the world, including Taiwan, Japan, China, and other locations. It discusses dishes like oyster omelets and coffin bread from Taiwan, set course meals in Japanese washoku cuisine, hot pot dishes from Shanghai, and Jamie Oliver's recipes. Examples of the components of washoku meals and characteristics of hot pot restaurants are outlined. The document also shares videos about Taiwanese noodles and breakfast foods.
This recipe provides instructions for making duk bok ki, a popular Korean dish made by boiling rice cakes, fish cakes, vegetables like green peppers and cabbage, in a broth flavored with red pepper paste, starch syrup and artificial flavors. The ingredients include rice cakes, fish cakes, red pepper paste, starch syrup, artificial flavors, green onions, green peppers and sliced cabbage. All ingredients are boiled together until the broth is reduced.
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
The document provides ingredients and instructions for making seafood pah-jeonn. It lists the ingredients needed which include flour, water, salt, oil, soy sauce, pepper powder, vinegar, octopus, shrimp, and chives. It then provides 6 steps for mixing and cooking the ingredients on a heated pan to create the seafood pah-jeonn, which is served with a soy sauce mixture.
Edita Kaye shares her picks of some great cookbooks to start using this spring. Edita Kaye a published author who loves to grocery shop, cook, and discover recipes. She is a long time advocate of healthy living and eating and encourages those around her to practice healthier cooking habits for long-term happiness.
The document discusses the cuisine of Scandinavia. It describes how the rugged Scandinavian landscape and long cold winters shaped the local cuisine, requiring foods to be preserved through salting, smoking, drying and pickling. Dairy products, fish, seafood and meat featured prominently in the diets and cuisines of Denmark, Norway, Sweden, Finland and other Scandinavian countries. Traditional dishes included smørrebrød in Denmark, smörgåsbord in Sweden and various soups, potatoes and fish dishes in Finland.
The document lists breakfast menu items and prices for a restaurant, including the Scooby-Doo option of skirt steak and rice for $7.49, the Lassie option of chicken and rice for $5.79, and the Snoopy option of eggs and bacon for $4.19. Additional items include the Toto option of bacon for $3.19. The menu is served until 5pm.
Preparation of Value Added Fish Product: Fish BallNazmul Ahmed Oli
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Get the best of Singapore Catering Services at Makan Mate, your one-stop caterer for delicious local cuisine. Tingkat food, Bentos, vegan & vegetarian options.
Chinese cuisine not only cooking, but true artElenusz
Chinese cuisine has a harmonious blending of flavors, textures, and colors that makes dishes satisfying and balanced. Peking duck is a famous Chinese dish where thin, crisp skin is served with pancakes, scallion, and sauce. Cooking Chinese food at home has advantages like controlling ingredients for health and adjusting recipes to family tastes. This book aims to help incorporate home-cooked Chinese meals through tips on techniques, ingredients, and popular recipes.
This document provides details for planning and executing a Hawaiian themed meal event at a retirement home. It includes sections on theme rationale, history of Hawaiian cuisine, proposed menus, recipes, production schedules, marketing plans, and financial reports. The goal was to transport residents to a warm locale through unique Hawaiian dishes and commemorate Hawaii becoming the 50th state. Sections provide logistical details on menu items, estimated costs, and timelines for preparing, cooking, and serving the special meal.
Korean culinary traditions bonnie lingsu 2e1MdmSri
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
This document provides information on authentic ingredients and signature dishes in Korean cuisine. It discusses dried ingredients like gochugaru (Korean chili powder), roasted sesame seeds, and rice wine. Liquid ingredients mentioned include Korean fish sauce, malt syrup, and perilla oil. Paste ingredients include gochujang (chili paste), doenjang (soybean paste), and ssamjang (spicy dipping sauce). Signature meat dishes include bibimbap and galbi. Soups mentioned are gamjatang (pork and potato soup) and sundubu jjigae (soft tofu stew). Common preparation methods in Korean cooking discussed are pickling, fermenting, stewing,
This is a brief guide to eating in China- for overseas students, expats and tourists. The slideshow includes some useful tips on what to order in a restaurant (with or without an English menu) as well as some pictures of delicious meals, appetizing restaurants and unusual food preparation routines. Enjoy!
Singapore’s Culinary Delights: A Guide by Ang Chong YiAng Chong Yi
In the bustling city-state of Singapore, a myriad of flavors awaits the curious traveler. Ang Chong Yi, a passionate food explorer, invites you on a gastronomic journey through the vibrant tapestry of Indian vegan cuisine, hawker center delights, and iconic dishes that warm the hearts of locals. From the bustling streets of Mumbai to the serene backwaters of Kerala, every location offers a unique culinary experience. Ang Chong Yi Singapore — Foods That Can Actually Help To Reduce Alcohol Cravings. Let’s explore some of the must-try dishes that tantalize the taste buds and nourish the soul:
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
NinjaBuffet provides catering services for house parties and birthdays through pre-packaged bulk food boxes (NinjaBoxes) or full buffet setups (NinjaBuffet). Their menus offer both Indian and international cuisine options for 10 or more guests. Customization is available for menu items and quantities. Services include plates, utensils, warmers, and staff. Additional costs apply for more than 25 guests or over 10km delivery distance.
This document provides an overview of Korean cuisine, including its historical influences, key characteristics, and common ingredients and cooking methods. Some key points:
- Korean cuisine was influenced by China and Japan but developed unique traditions using native ingredients like kimchi, gochujang, doenjang, and vegetables/seafood from Korea's climate and coastline.
- Meals center around rice, banchan (side dishes), soups, and grilled or braised meats/seafood. Fermented foods and vegetables are prominent.
- Common cooking methods include steaming, braising, stir-frying, and barbecue. Key tools include knives, pots/pans, and the rice cooker.
-
The heritage food habits and consumers behaviour in Malaysiapiggy091385
Malaysian cuisine is diverse, with four main influences: Malay, Chinese, Indian, and Nyonya (Peranakan). The Malay diet centers around rice, meat, and vegetables cooked in styles like coconut milk (lemak), chilli-based (pedas), or tamarind-based (asam). Chinese cuisine varies by region, including Cantonese, Hokkien, and Teochew styles. Indian food uses spices like coriander, cumin, and turmeric. Nyonya cuisine combines Malay and Chinese with Thai influences like coconut, chillies, and tamarind. East Malaysian cuisine also varies between Sabah's Pinasakan fish and Sarawak
This document provides information on a group practical report submitted for a Culinary Arts course. The report details a menu prepared by the group based on the theme of Vietnamese cuisine. The menu included Vietnam Fried Rice as the main course, Vietnam Beef Pie as an appetizer, Chicken Noodle Soup as the soup, and Soda Chanh as the beverage. The report outlines the organization of tasks within the group, provides recipes for each item, offers cooking tips, and includes pictures and a market list. It concludes that the group gained positive feedback and comments to improve their skills from the panel that evaluated their final exam.
This document provides many suggestions for warm, comforting meals to enjoy during the winter season. It recommends foods like garlic, oats, coffee, carrot halwa, and butternut squash soup that can help warm you up. It also includes recipes for dishes like spinach artichoke mac and cheese and chicken hot and sour soup that are easy and satisfying for cold winter nights. The document aims to give readers ideas for hearty dinner options to keep their families warm throughout the cold winter months.
The document discusses the history and founding of Milehighmenus.com, an online food ordering and delivery service based in Denver, Colorado. It details how the founders, brothers Mike and another, launched similar food delivery websites while in college to help students find good restaurants. They later started Milehighmenus.com to fill any cravings in Denver with great yet unknown local restaurants. The site allows users to order food for delivery or takeout from a wide selection of menus.
Similar to GOTUCOOK cooking class set menu courses (20)
1. Taiwan Taipei
Go Cook with Chef Tu
https://www.facebook.com/gotucook
gotucook@gmail.com
SET MENU COURSES
How to book the course
1. Choose your course
2. Contact us for availability
3. Make payment
4. Send us your payment confirmation
5. You're done
2. SD-01
Per PersonSet Menu Courses (USD $ 89 appr.)
TWD $ 2,850
Course 1
Course Code
❶ 2 flavors of boiled dumplings
❷ Hot & sour soup
❸ Tofu ''noodle'' salad
❹ Dipping Sauce for dumplings
Menu features
You will learn how to make traditional
Taiwanese-style dumplings from scratch. During
the course we will also be making hot & sour
soup that traditionally accompanies any good
dumpling dish. In addition to making dumplings
we will also be preparing seasoning and a
dipping sauce, either traditional or of your own
choice. Lastly we will prepare a unique tofu salad
made from firm tofu noodles and other fresh
ingredients.
3. SD-02
TWD $ 2,850
(USD $ 89 appr.)
Per Person
❷ Rice paper shrimp salad spring rolls
In this course we will learn how to prepare two
different types of spring rolls. The first will be the
more traditional style pork spring rolls. The
second types of spring rolls we will prepare are
Vietnamese style shrimp salad spring rolls made
using fresh salad ingredients, shrimp and rolled
up in rice paper. We will also learn how to
prepare spicy pickled cucumber salad. Lastly we
will be making a traditional fish-ball soup that
Tamshui is known for. The fish-ball soup is
unique in that the fish-balls contain braised
pork-mince.
Menu features
Set Menu Courses
❸ Tamsui fish-ball soup
❹ Pickled cucumber salad
Course Code
Course 2
❶ Taiwanese spring rolls
4. SN-01
TWD $ 2,850
(USD $ 89 appr.)
Per Person
❸ Pickled cabbage salad
❹ Braising spices for master stock
The unique feature of this course is getting to
know how to prepare 'Lou Mei', whereby a
braising stock is created and all accompanied
dishes are braised for added flavor. Firm tofu,
seaweed and egg will be braised in a salty master
stock for a delicious side-dish. Beef and
vegetables will be braised in a soupy stock to
form part of our main dish. As part of this course
we will also be making our own noodles to be
used with the braised beef soup. Lastly we will
learn how to make pickled cabbage salad.
Menu features
Set Menu Courses
❷ Traditional braised food platter
❶ Taiwanese braised beef noodle soup
Course 3
Course Code
5. SN-02
TWD $ 2,850
(USD $ 89 appr.)
Per Person
Course Code
Course 4
❶ Stir-fried rice-noodles
❷ Classic chicken & shiitake soup
The main feature of this course will be to learn
how to prepare stir-fried rice noodles. Rice
noodles are special because of the way they are
produced. Rice noodles (also known as rice
vermicelli) are made from rice and corn starch.
Rice noodles are pre-cooked and then dried,
ensuring added absorption of stock flavors when
stir-fried or cooked with other condiments.
During this course we will be making a traditional
chicken and shiitake mushroom soup. We will
also learn how to make pickled cucumber. Finally
we will learn how to make delicious stir-fried
clams with basil.
Menu features
Set Menu Courses
❸ Pickled crunchy cucumber salad
❹ Stir-fried clams with basil
6. SN-03
TWD $ 2,850
(USD $ 89 appr.)
Per Person
Course 5
❶ Fried noodles with sea food
❷ Pickled cucumber chicken soup
Set Menu Courses
Course Code
❸ Pickled cucumber salad
❹ Stir-fried cabbage with bacon
With this course we will learn how to make one of
Taiwan's favorite dishes, world famous stir-fried
noodles using fresh seafood ingredients that
Taiwan is known for. We will be making a chicken
broth using pickled cucumber that gives the
soup a unique sweet taste. Pickled cucumber is a
traditional ingredient often used in Taiwanese
cooking. We will also learn how to make crunchy
pickled cucumber. Finally we will learn how to
make delicious stir-fried cabbage with bacon.
Menu features
7. SR-01
TWD $ 2,850
(USD $ 89 appr.)
Per Person
Course Code
Course 6
❶ Braised pork mince with rice
The main feature of this course will be making ‘
Lu Rou Fan', also known as pork mince with rice.
A little salty, a little sweet, braised pork mince
with rice is perfect comfort food. For our soup we
will learn how to make our own pork meat-balls,
to be served with Asian radish. We will also be
making stir-fried clams with basil, a firm favorite
that goes well with beer. Finally we will be
making a mildly spicy egg and pickled chilli
omelette.
Menu features
Set Menu Courses
❸ Pickled chilli omelette
❹ Stir-fried clams with basil
❷ Taiwanese pork-balls soup
8. SR-02
(USD $ 89 appr.)
Per Person
TWD $ 2,850
Set Menu Courses
In this course we will learn how to cook poached
and shredded chicken breast served with rice and
drizzled with a topping of chicken and shallot
infused oil. We will be making a chicken broth
using pickled cucumber that gives the soup a
unique sweet taste. For an interesting side dish
we will be making Kung Pao using dried chilli and
fresh mushroom. To end we will learn how to
prepare a Taiwanese style omelette using fresh
Asian-basil.
Menu features
❸ Kung Pao mushroom
❹ Asian-basil omelette
Course Code
Course 7
❶ Poached Chicken with rice
❷ Pickled cucumber chicken soup