A la carte menu

A la carte menu Starters 1.Chicken legs(p) (Key ingredients)- soy sauce, honey, white wine vinegar and sesame oil 2.Asian meat balls with teriyaki(M) Key ingredients-beef, green onion, garlic, sesame oil, egg and ginger 3.Salmon tartare cucumber bites(S) key ingredients- scallions, soy sauce, mirin or sesame oil 4.Vegan sweet ang sour tofu(V) Ingredients- Tofu, ginger, corn flour and tomato sauce Mains 1.Mongolian Chicken(P) Ingredients-corn starch, vegetable oil, minced garlic and ginger 2.Baked fish with lemon creamy sauce(S)

Ingredients- butter, thickened cream, garlic, Dijon mustard 3.Coconut beef curry(M) Ingredients-chilies, salt, bay leaves, potatoes, onion, vegetable oil 4.Miso fish(G) Ingredients-white miso, mirin and sesame oil Deserts 1.Mango sago desert Ingredients- tropical pearls, fresh mango, coconut milk, condensed milk 2.Cendol Ingredients- bean flour, rice flour, potato ricer, pardon leaves, creamed corn and kidney beans 3.Rice pudding(H) Ingredients- dried fruits, raisins, milk, coconut 4.Baklava(H) Ingredients-phyllo dough, nuts, butter, ground cinnamon

stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. 1. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. 1. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes. 1. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges. Notes 1. I use a Japanese curry powder: S&B Curry powder that can be found in most markets, sold in a red and yellow tin. 2. Recipe adapted from Shuai Wang, Bon Appetit Nutrition Calories: 661 kcal | Carbohydrates: 38 g | Protein: 29 g | Fat: 47 g | Satu rated Fat: 34 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 88 mg | Sodium: 351 mg | Potassium: 1443 mg | Fi ber: 8 g | Sugar: 7 g | Vitamin A: 238 IU | Vitamin C: 46 mg | Calcium: 82 mg | Iron: 7 mg Sweet and Sour Tofu Recipe (Vegan) This Sweet and Sour Tofu is one of my favourite comfort foods ever of my favourite takeout! The tofu is crisp with a perfect texture and the sweet and sour is unbelievably delicious! It comes together quickly and takes amazing as meal prep too! Course Dinner Cuisine Asian Prep Time 20minutes mins Cook Time 20minutes mins Total Time 40minutes mins Servings 6 servings Calories 391

Ingredients Crispy Tofu  1 ½ 16 ounce block of firm or extra firm tofu pressed, and torn into 1 to 2 inch pieces*  1 ½ tablespoon soy sauce gluten free if needed, or liquid aminos or tamari  ¾ teaspoon garlic powder  ⅜ teaspoon sea salt  ⅜ teaspoon ground black pepper  ½ cup cornstarch  ⅜ cup oil for frying Sweet and Sour Sauce  ¾ cup sugar I use cane sugar, you can use brown or any granulated  ⅜ cup ketchup  ⅜ cup vinegar preferably rice or white  ⅜ cup water  1 ½ tablespoon soy sauce gluten free if needed, or liquid aminos or tamari  1 ½ teaspoon garlic powder  1 ½ medium bell pepper, chopped  ¾ cup chopped/cubed pineapple  ¾ medium red onion chopped  ¾ tablespoon sesame seeds for garnish  chopped scallion for garnish Instructions Crispy Tofu 1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch. 1. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

To make perfectly shaped baklava, the layers of phyllo and nuts are cut twice. First, before the baklava goes into the oven. And, again, after baking and before pouring in the syrup. Course Dessert Cuisine Middle Eastern, Turkish Keyword1 , Phyllo Pastry Prep Time 20minutes minutes Cook Time 30minutes minutes Soaking time 4hours hours Total Time 4hours hours 50minutes minutes Servings 6 portions Ingredients  5.71 sheets phyllo pastry thawed  0.57 cups crushed roasted nuts divided into three portions  0.14 teaspoon ground cinnamon  0.04 teaspoon ground nutmeg  0.07 teaspoon salt  71.43 grams butter melted For the syrup  0.21 cup white sugar  0.21 cup honey  0.21 cup water  0.07 teaspoon lemon juice Instructions 1. Preheat the oven to 350F. 1. Spread the phyllo pastry on your work area and cover with a damp kitchen towel to avoid drying out. If the size of the sheets is not the same as the size of your baking pan, cut the sheets to make sure that they will fit snugly. You can refreeze any excess. 1. Whisk together the crushed nuts, cinnamon, nutmeg and salt. 1. Brush the bottom of the baking pan liberally with melted butter. 1. Carefully lay a phyllo sheet on the bottom of the pan. Dab with melted butter. Repeat until you have a stack of six phyllo sheets all dabbed with melted butter. 1. Spread one portion of the nuts on the stack of phyllo pastry.

1. Make a stack of four phyllo sheets on top of the nuts, each dabbed with melted butter. 1. Spread the second portion of the nuts on the second stack of phyllo pastry. 1. Do another stack of four phyllo sheets, all dabbed with butter, then spread the remaining portion of the nuts on top. 1. For the top layer, make a stack of six phyllo sheets–again, each sheet dabbed with melted butter. 1. Take a sharp knife and cut the unbaked baklava into two to three-inch squares or diamonds. 1. Bake the baklava at 350F for 30 minutes. 1. While the baklava bakes, make the syrup by simmering together the sugar, water and honey until the sugar is dissolved. Stir in the lemon juice. 1. Take the baking pan out of the oven and recut the baklava. Make sure that all pieces are cut all the way through. 1. Pour the syrup over the hot baklava. Allow to soak for a few hours before serving.