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Fried Noodles
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes File:Beefchowfoon.jpg, Beef chow fun File:Charkwayteow.JPG, Char kway teow File:Phat Thai kung Chang Khien street stall.jpg, Pad thai File:Chicken Chow Mein.JPG, Chicken chow mein from Nepal Stir-fried * Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions * Char kway teow – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages. * Chow chow – Nepali–style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India * Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Goreng In Bali
Mie may refer to: Places * Mie, Ōita (), a former town in Ōita Prefecture, Japan * Mie District, Mie (), a district in Mie Prefecture, Japan * Mie Prefecture (), a prefecture of Japan * Mie University (), a national university in Tsu, Mie Prefecture, Japan Other uses * Mie (train), a train service in Japan * Mie (crater), a crater on Mars * Mie (pose), a pose in Kabuki theatre * Mie goreng, an Indonesian dish * Mie Kotsu, a Japanese public transportation company * Mie theory or Mie scattering, a solution of Maxwell's equations for the scattering of electromagnetic radiation People * Mie (singer), Japanese singer and actress, member of the duo Pink Lady Given name * Mie Augustesen (born 1988), Danish handball player * Mie Hama (born 1943), Japanese actress * Mie Hamada (born 1959), Japanese figure skater and coach * Mie Kumagai, Sega video game producer * Mie Lacota (born 1988), Danish professional road and track cyclist * Mie Mie (born 1970), Burmese democracy activist * Mie S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Sausages
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwetiau Goreng
(Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of (sweet soy sauce). In Asia, is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, , with the exception of replacing yellow wheat noodles for flat rice noodles. Ubiquitous in Indonesia, is sold by many food vendors, from traveling street-hawkers in their carts () to high-end restaurants. It is a favourite one-dish meal amongst Indonesians, although street food hawkers commonly sell it together with and (fried rice). is also served in Indonesian franchise restaurants. Indonesian usually tastes mildly sweet with a generous addition of sweet soy sauce, spici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane Noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japchae
''Japchae'' () is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially '' dol'', the first birthday, and '' hwangap'', the sixtieth), and holidays. It is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: ''japchae'' can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after. ''Japchae'' is commonly served as a ''banchan'' (side dish), though it may also be eaten as a main dish. It is sometimes served o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkien Mee
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province. Types ''Hokkien mee'' can refer to four distinct dishes, with each being ubiquitous in specific localities in Singapore, Malaysia and Indonesia. The dishes are all indigenous to the region and not known in Fujian itself, although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking. ''Hokkien mee'' In Singapore, Hokkien mee () refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours. Sambal chilli and calamansi limes are served on the side for the diner to blend in, giving it an extra zing and tanginess. Traditionally, small cubes of fried lard are added, and some stalls also serve the dish on an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Noodles
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to ''phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name th, ผัดขี้เมา, , , in which ''phat'' means 'to stir-fry' and ''khi mao'' means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Despite its name, alcohol is not one of the ingredients. Ingredients The dish originates from a spicy stir-fry dish that originally did not include noodles. The base ingredients of the aforementioned spicy stir-fry are: garlic, shallots, fresh chilies, and shrimp paste, and holy basil (for topping). Eventually, the stir-fry was converted into a noodle dish made with broad rice noodles (''kuaitiao sen yai'' in Thai), soy sauce, fish sauce, oyster sauce, garlic, me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Chinese Cuisine
Canadian Chinese cuisine (french: Cuisine chinoise canadienne) is a popular style of Canadian cooking original to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed in a similar process to American Chinese cuisine. History Chinese workers were employed in the 1800s by Chinese labour contractors during the construction of the Canadian Pacific Railway linking Montreal, Quebec, with Vancouver, British Columbia. Many of those workers who stayed once the railway was completed resorted to opening small inexpensive restaurants or working as cooks in mining and logging camps, canneries, and in the private homes of the upper classes in cities and towns. They prepared variations on traditional Cantonese food that were well received by local pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Chinese Cuisine
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Chinese immigrants arrived in the United States seeking employment as miners and railroad workers. As larger groups arrived, laws were put in place preventing them from owning land. They mostly lived together in ghettos, individually referred to as "Chinatown". Here the immigrants started their own small businesses, including restaurants and laundry services. By the 19th century, the Chinese community in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese. The restaurants in smaller towns (mostly owned by Chinese immigrants) served food based on what their customers requested, anything ranging from pork chop sandwiches and apple pie, to beans and eggs. Many o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NDTV
New Delhi Television Ltd is an Indian news media company focusing on broadcast and digital news publication. The company is considered to be a legacy brand that pioneered independent news broadcasting in India, and is credited for launching the first 24x7 news channel and the first lifestyle channel in the country. It owns and operates the broadcast news channels of NDTV India and NDTV 24x7. The two channels of the company have received 32 Ramnath Goenka Excellence in Journalism Awards. NDTV was founded in 1984, by economist Prannoy Roy and journalist Radhika Roy, a husband and wife duo from the city of Kolkata. It began as a production house for news segments, contracted by the public broadcaster Doordarshan and international satellite channels when television broadcasting was a state monopoly, and transitioned into the first independent news network in India. The company launched the first 24x7 news channel in partnership with Star India in 1998. Between 1998 and 2003, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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