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Kolo Mee
Mee kolo or kolok mee (Malay: ''Mi Kolok''; Iban: ''Mi Kering'' or ''Mi Rangkai''; ) is Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of Sarawak, characteristically light and tossed in a transparent sauce. Mee kolo is a Sarawakian Chinese favourite, and is served any time of the day for breakfast, lunch, and supper. Ingredients Mee kolo is distinguished from other Asian noodle dish recipes. The difference between ''kolo mee'' and ''wonton mee'', the latter being popular in Peninsular Malaysia, is that ''kolo mee'' is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (sauce from ''char siu'' marination). ''Mee kolo'' usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness. Mee kolo noodles are springier than wonton noodles and they come ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Malaysia. Peninsular Malaysia shares a land and maritime Malaysia–Thailand border, border with Thailand and Maritime boundary, maritime borders with Singapore, Vietnam, and Indonesia. East Malaysia shares land and maritime borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital, the country's largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government. The nearby Planned community#Planned capitals, planned capital of Putrajaya is the administrative capital, which represents the seat of both the Government of Malaysia#Executive, executive branch (the Cabine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supper
Supper was originally a secondary lighter evening meal. The main meal of the day, called dinner, used to be served closer to what is known as lunchtime, around the middle of the day, but crept later over the centuries, mostly over the course of the 19th century. When dinner was still at the early time, eating a lighter supper in the evening was very common; it was not always the last meal of the day, as there might be a tea later. Reflecting the typical custom of 17th century elites, Louis XIV dined at noon, with a supper at 10p.m. Even when dinner was in the early evening, supper was served at a ball, or after returning from it, and might be after other evening excursions. At an English ball in 1791, supper was served to 140 guests at 1:00 a.m. They would all have had dinner at home many hours earlier, before coming out. Other, grander, balls served supper even later, up to 3:30 a.m., at a London ball given in 1811 by the Duchess of Bedford. The modern usage of "supper" varies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peninsular Malaysia
Peninsular Malaysia ( ms, Semenanjung Malaysia; Jawi: سمننجڠ مليسيا), or the States of Malaya ( ms, Negeri-negeri Tanah Melayu; Jawi: نڬري-نڬري تانه ملايو), also known as West Malaysia or the Malaysian Peninsula, is the part of Malaysia that occupies the southern half of the Malay Peninsula in Southeast Asia and the nearby islands. Its area totals , which is nearly 40% of the total area of the country; the other 60% is in East Malaysia. For comparison, it is slightly larger than England (130,395 km2). It shares a land border with Thailand to the north and a maritime border with Singapore to the south. Across the Strait of Malacca to the west lies the island of Sumatra, and across the South China Sea to the east lie the Natuna Islands of Indonesia. At its southern tip, across the Strait of Johor, lies the island country of Singapore. Peninsular Malaysia accounts for the majority (roughly 81.3%) of Malaysia's population and economy; as of 2017, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton Mee
Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and ''wonton'' dumplings. The types of leafy vegetables used are usually '' gai-lan'', also known as Chinese broccoli or Chinese kale. Another type of dumpling known as '' shui jiao'' (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called ''mie pangsit''. Guangzhou and Hong Kong In Guangzhou and Hong Kong, wonton noodles are usually served in ste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology of ''lunch'' is uncertain. It may have evolved from ''lump'' in a similar way to ''hunch'', a derivative of ''hump'', and ''bunch'', a derivative of ''bump''. Alternatively, it may have evolved from the Spanish language, Spanish , meaning "slice of ham". It was first recorded in 1591 with the meaning 'thick piece, hunk' as in "lunch of bacon". The modern definition was first recorded in 1829. Luncheon ( or ) has a similarly uncertain origin according to the ''OED'', which they claim is "related in some way" to ''lunch''. It is possible that ''luncheon'' is an extension of ''lunch'' in a similarly way with '':wikt:punch, punch'' to '':wikt:puncheon, puncheon'' and '':wikt:trunch, trunch'' to '':wikt:truncheon, truncheon''. Originally inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarawak
Sarawak (; ) is a States and federal territories of Malaysia, state of Malaysia. The largest among the 13 states, with an area almost equal to that of Peninsular Malaysia, Sarawak is located in northwest Borneo Island, and is bordered by the Malaysian state of Sabah to the northeast, Kalimantan (the Indonesian portion of Borneo) to the south, and Brunei in the north. The capital city, Kuching, is the largest city in Sarawak, the economic centre of the state, and the seat of the Sarawak state government. Other cities and towns in Sarawak include Miri, Malaysia, Miri, Sibu, and Bintulu. As of 2021, the population of Sarawak was estimated to be around 2.45 million. Sarawak has an equatorial climate with tropical rainforests and abundant animal and plant species. It has several prominent cave systems at Gunung Mulu National Park. Rajang River is the longest river in Malaysia; Bakun Dam, one of the largest dams in Southeast Asia, is located on one of its tributaries, the Balui River ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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