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| Interesting
Recent Menu Items |
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Balinese
Sate Lilit – shrimp sate with aromatic seasoning
paste, served broiled on lemon
grass shoots. Deliciously spicy
and pungent flavor, and an impressive presentation. |
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Beef Sate Istimewa – Certified Angus beef sirloin tips marinated in sweet soy, Courvoisier
brandy, sesame oil, ginger, lime rind and a combination of fragrant
spices, grilled, and served with red onion and chili relish. |
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Cambodian
Fragrant Chicken Wings – Marinated in a blend of fresh lemon grass,
galangal, fish sauce, chilies, and other seasonings, and broiled golden
brown. |
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Thai
Corn Fritters (Tod Man Khao Pod) – fresh
sweet corn mixed in a rice flour batter with thai curry paste and
soy, then fried golden brown in sunflower oil.
Served with tangy roasted tomato and shallot dip with fresh
herbs (khayan chin thi pantwe pyaw). |
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Javanese Spicy Fruit and Vegetable Salad (Rujak).
– pineapple, jicama,
cucumber, pomelo (Asian variety of grapefruit), papaya and green mango
tossed in a spicy sweet glaze sauce. |
More Fun Stuff
Also From
Southeast Asia:
Lychee
Gelato –
Custom-made gelati and sorbetti are an Oasis specialty. Lychee and
Roasted Ginger ice cream, passed as an appetizer served in bite-size
portions on chilled spoons, drew some marriage offers from guests
at a recent event. We also recently served an Asparagus Amaretto ice
cream.
Jasmine
ice Cream –
made with whole dried jasmine blossoms steeped in Creme Anglaise.
In Hong Kong, jasmine ice cream is a part of every successful night
out.
They're serious about it. Oasis was hired to produce this treat for
several Chinese restaurants in Boston.
Twice-Cooked Szechuan Pork – Szechuan pepper-crusted
pork tenderloin, grill-roasted, then stir-fried with Oriental vegetable
medley, chili paste, fermented black beans, and cashew nuts.
Cambodian Shredded Beef – julienne of Certified
Angus beef, marinated with galangal root, lime leaf, and spices, wok-fried
with red onion, Holland pepper, and fresh regional herbs.
Some Persian Delicacies:
Lamb Keebab -
Lamb and sweet pepper marinated in yoghurt, fresh mint, and “Syrian
Pepper”, a traditional Middle Eastern seven-spice blend. Skewered
and grilled, plated off the skewers.
Khoresht Fesenjaan – chicken pieces on the
bone fried with onions, walnuts, mixed herbs, and pomegranate syrup.
Also made with lamb.
Baqala Polow - basmati rice with dill, saffron and
fresh fava beans, traditionally pan cooked until a golden crust forms
on the bottom of the pan. The rice is then plated with a garnish of
fresh dill. Most preparations of this dish (if you can find it) will
use frozen or canned lima beans. Oasis uses fresh-shelled fava beans,
which, aside from being more authentic, have a richer flavor.
From India:
Palak Vada (Steamed
Spinach Dumplings) – Served with Hari (Green Chutney Dip)
Aloo Makai Tikki (Potato Corn Cakes) – Served
with Kadara (Peanut Chutney Dip)
Sabzi Kurma (Spicy Vegetable Tagine) - mixed vegetables
(carrots, green beans, potatoes, shelled fresh peas, tomatoes) braised
with fresh-made coconut chili paste, and house-prepared hot spice
mix (garam masala). We toast and grind our own spice mixes fresh
to order, and use fresh coconut. This is an absolutely authentic
Southern Indian dish, and very good. It is, when made authentically,
quite spicy. If the client prefers, we can tone it down a bit.
Ghee Rice – basmati rice pan-cooked with clarified
butter (ghee), onions, and fresh-ground spices. Classic complement
for Sabzi Kurma.
Besan Dhokla - savory cake made with gram flour
and yogurt, served in cubes with Hari (cilantro) chutney.
Samosas – Indian pastry shells, stuffed with
garam masala-seasoned potatoes and other vegetables.
Desserts:
Kalakand – a rich, very dense cheesecake
made with paneer (like ricotta cheese), and condensed milk and topped
with candied pistachios.
Carrot Halwa – our favorite recipe, with
cashews and cardamom.
Rasgula – sweetened curd balls, seasoned
with cardamom, cinnamon, or nutmeg.
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