Asian Culinary Odyssey Menu

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ASIAN CULINARY ODYSSEY

Just A Few Options To Consider...

BEEF RENDANG (Rendang Daging Lembu):
Malaysia

Every family has a secret recipe; a “dry” curry of beef simmered for hours in coconut milk with a large variety of fragrant herbs & spices - cinnamon, clove, coriander, cumin, red chiles, tamarind, lemon juice, lemon rind, lemongrass, lime leaves, garlic, galangal, ginger and shredded coconut.
PANANG CHICKEN CURRY (Kari Ayam Penang):
Malaysia

Now popular in Thailand, but of Malaysian origin; chicken & pineapple simmered in coconut milk with roasted peanuts, red chiles, tamarind, fish sauce, lemongrass, lime juice, lime leaves, shallots, galangal, ginger, basil and cilantro.
LAMB CURRY (Gulai Kambing):
Indonesia

Gulai is the richest form of curry found in Indonesia; diced lamb simmered for hours in coconut milk with a rich & spicy blend of cinnamon, clove, red chiles, shrimp paste, lemongrass, garlic, galangal and ginger.
BALINESE CHILE SQUID (Cumi-Cumi Goreng):
Indonesia

Our take on a splendid dish served at Warung Astawa in Candidasa; squid tubes sautéed to tenderness in a spice paste of tomatoes, red chiles, shrimp paste, garlic, ginger, lemongrass, lime juice, tamarind and basil.
BLACK PEPPER CRAB:
Singapore

Our fondest culinary memory from East Coast Park Food Centre, served there with massive Sri Lankan crabs; here we use prawns, or soft-shell crabs in season, as humble substitutes, stir-fried in intensely flavorful & fragrant black pepper sauce. Peppercorn lovers run, don't walk, for this one!
DUCK JUNGLE CURRY (Gaeng Paa Pet):
Thailand

Duck breast is our substitute for wild game bird traditionally used in this rich, green curry from northern Thailand; green peppercorns, red chiles, fish sauce, galangal, lime leaves and a dash of whiskey impart a unique flavor profile.
STEAMED HERBAL MUSSELS (Hoi Ma-Laeng Poo Ob):
Thailand

Simple, fragrant & simply delicious; fresh Prince Edward Island mussels are steamed in a broth of white wine, lime juice & fish sauce; shallots, red chiles, lemongrass, lime leaves and basil impart irresistable flavor.
BEEF IN SHRIMP SAUCE (Bo Rang Mam Tom Xa Ot):
Vietnam

Sounds unusual, but these ingredients work very well together; ground beef is stir-fried in aromatic shrimp sauce with shallots, red chiles and lemongrass; served in lettuce cups with crunchy cucumber slices & cilantro sprigs.
DUCK WITH GINGER & HONEY (Vit Xao Gung Va Mat Ong):
Vietnam

This warm & comforting dish shows definite culinary ties to China; duck breast is stir-fried with ginger, garlic, honey, fish sauce, soy sauce and five-spice powder until nicely glazed & tender; a garnish of black pepper & cilantro adds complexity.
CHICKEN & PUMPKIN STEW:
Cambodia

Stews using finely-ground roasted rice as a thickening agent are typical of central Cambodia; diced chicken, pumpkin, green pawpaw & green beans are simmered in a stock flavored with spring onions, garlic, lemongrass, galangal and lime leaves before finishing with roasted rice.
EGGPLANT & FISH PURÉE:
Laos

Puréed dishes are unique to Laotian cuisine; roasted eggplant & grilled white fish are puréed with red chiles, garlic, shallots, fish sauce, mint and cilantro; served in lettuce cups with mung bean vermicelli, cilantro sprigs & lime-chile fish sauce.
CHICKEN ADOBO:
The Philippines

Every Filipino cook has a take on this dish...they're all good...; segmented pieces of chicken are simmered in a tangy marinade of rice vinegar, soy sauce, garlic, black pepper and annatto seeds; once tender, the chicken is pan-fried to develop a crispy exterior.
RICE NOODLES & CHORIZO (Pancit Bihon Guisado):
The Philippines

Another dish with infinite variations; East meets West in this fried rice noodle dish which, in our version, combines prawns, chicken, chorizo and Chinese cabbage; soy sauce, lemon slices & cilantro sprigs add a finishing touch.
STUFFED BAKED SALMON (Sake Sarada Tsutsumi-yaki):
Japan

This dish is a Japanese take on en papillote cooking; a salmon fillet is butterflied, then stuffed with mashed potato, cucumber, shiitake mushroom and a slice of lemon before oven-baking in a foil packet; simply delicious...
PORK IN GINGER SAUCE (Butaniku Shoga-yaki):
Japan

This delectable dish is normally sold throughout Japan in tiny, fast-food establishments; slices of pork loin are quickly pan-seared with onions, then topped with shiitake mushrooms sautéed in saké, soy sauce & ginger.
SPICY GRILLED FISH (Gochujang Saengseon Gui):
Korea

This fish dish can melt away any winter chill...in a good way...; a market-select fish steak receives a lengthy marinade in sesame oil with red chiles, ginger and copious quantities of garlic, after which it is seared on the grill.
SPICY GRILLED PORK (Dwaeji Bulgogi):
Korea

Many people assume that bulgogi is strictly a beef dish...wrong...; while the beef version is awesome, this pork version is a sweet & spicy alternative; strips of pork loin get a quick stir-fry in a marinade of apples, honey, red chiles, garlic and ginger.

 

The Vermont Department of Health requires that we advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

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