CHEZ GREENBRIER MENUS FOR LAOS AND MALAYSIA

Below you will find Chez Greenbrier menus for Laotian and Malaysia.  In looking over the Malaysian menu it is skimpy compared to the number of dishes I have eaten here.  I’ll flesh it out (I think I just made a pun) when I wake up from my 84 hour nap back in the States.  

Actually it took the better part of five days to acclimate to a time zone 12 hours different when I started my trip.  The one bonus was I didn't have to change my watch.  I’ll go through that reverse process when I get to Arlington, VA.

the tabs just won't work on some of the below.  excuse the ragged appearance)

CHEZ GREENBRIER LAOTIAN MENU

APPETIZERS

            ROASTED EGGPLANT DIP

            ROASTED TOMATO SALSA DIP

            ROASTED GREEN PEPPER DIP

           

SOUPS

            SPICY LAO SOUP

            BAMBOO SHOOT AND VEGETABLE

SALADS

            LUANG PRABANG SALAD

            STEAMED VEGETABLE SALAD WITH SESAME SEEDS

            LAOTIAN STYLE CUCUMBER SALAD

            GREEN PAPAYA SALAD

ENTREES

            LUANG PRABANG STEW

            CHICKEN IN LEMON GRASS

            STEAMED FISH IN BANANA LEAVES

            LAO BARBECUE WITH SPECIAL DIPPING SAUCE

            FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

           VERMICELLI NOODLES WITH PORK, VEGETABLES, MUSHOOMS

            LAO PORK CASSEROLE

            FRIED EGGPLANT WITH PORK

DESSERT

            PURPLE STICKY RICE WITH COCONUT SAUCE

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CHEZ GREENBRIER PENANG, MALAYSIA MENU

APPETIZERS

            OTAK-OTAK (NYONYA)

            LOR BAK (DEEP FRIED SPRING ROLL WRAPPED SPICY SAUSAGE

            ANCHOVY AND SLICED SHALLOT (NYONYA)

            SATAY WITH PEANUT DIPPING SAUCER

            POH PIA

SOUPS

            CURRY MEE

            PRAWN MEE

            SPICY DUCK BROTH

ENTRÉES

           CHICKEN CURRY KAPITAN (NYONYA)

CHAR KOAY TEOW (STIR FRIED RICE NOODLES WITH SHRIMP, BEAN SPROUTS, SOY SAUCE AND CHIVES)

PENANG LASKA (SOUR FISH SOUP WITH PINEAPPLE, MINT, CHILIES AND SHALLOTS)

WON TON MEE (EGG NOODLES, WONTONS, SCALLIONS, CHINESE KALE)

  

          BRAISED PORK BELLIES IN SOY SAUCE WITH BOILED EGG

          BEEF RENDANG (FRAGRANT POT ROAST)

GRILLED FISH SAMBAL (SERVED WITH PIQUANT SHALLOT MIXTURE)

DESSERT

           COOKED SAGO WITH SWEET POTATO AND COCONUT CREAM 

            

          APOM BALIK (SMALL PANCAKES WITH DIFFERENT FILLINGS)

            

          APONG TELUR (COCONUT FLAVORED CREPES)            

            

 KUIH KETAYAP (PENANG STYLE DESSERT ROLL WITH                    COCONUT AND PALM SUGAR FILLING)