Sigyet Khauk Swè

	Sigyet Khauk Swè Sigyet khauk swe ( my, ဆီချက်ခေါက်ဆွဲ; ) is a fried noodle dish in Burmese cuisine. Egg or wheat noodles are fried in ''sigyet'' (i.e., oil infused with garlic aroma), fried garlic, topped with a protein like duck or roast duck In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iro ..., and optionally garnished with sliced cucumbers and green onions. The dish is associated with the Sino-Burmese community. References See also * Khauk swè Burmese cuisine Fried noodles {{Myanmar-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, John Wells explains, the English spellings of both Myanmar and Burma assume a non-rhotic variety of English, in which the letter r before a consonant or finally serves merely to indicate a long vowel: [ˈmjænmɑː, ˈbɜːmə]. So the pronunciation of the last syllable of Myanmar as [mɑːr] or of Burma as [bɜːrmə] by some speakers in the UK and most speakers in North America is in fact a spelling pronunciation based on a misunderstanding of non-rhotic spelling conventions. The final ''r'' in ''Myanmar'' was not intended for pronunciation and is there to ensure that the final a is pronounced with the broad a, broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Burmese Cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literally me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Chinese People In Myanmar Chinese Burmese, also Sino-Burmese or Tayoke, are a Burmese citizens of full or partial Chinese ancestry. They are group of overseas Chinese born or raised in Myanmar (Burma). As of 2012, the Burmese Chinese population is estimated to be as high as 3 per cent of the country's population. Burmese Chinese are a well established middle class ethnic group and are well represented in all upper levels of Burmese society. Burmese Chinese also play a leading role in Burma's business sector and dominate the Burmese economy. In addition, Burmese Chinese have a strong presence in Burma's political scene with several people such as San Yu, Khin Nyunt, and Ne Win having been major political figures. Etymology In the Burmese language, the Chinese are called ''Tayoke'' (, ''tarut'', ) and formerly spelt (''tarup''). The earliest evidence of this term dates to the Bagan Era, in the 13th century, during which it referred to the territory and a variety of peoples to the north and northeast of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	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]
	Oil Noodles Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine. Production Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate. In Hong Kong, United States and Canada, this is called ''yow mein'' if it is cylindrical in shape, and has a circular, or roundish cross-section. If it has a squarish cross-section, it is called ''mein''. In Singapore, this is called ''mee''. Used in Malay and Indonesian dishes, it is called ''mee'' after the Hokkien pronunciation of the word. It is also a popular dish in Burma and the dish was introduced by Burmese oversea Chinese community. It is usually seen in china towns in Yangon and Mandalay and many cafes. ( It is called ဆီချက် in Burmese which literally means oil noodles). In Southeast Asia, this type of noodle is often served with seafood or poultry and pork, while in Hong Kong and in China, it is often served In street food and street carts called chei za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Roast Duck In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Khauk Swè Khauk swè are wheat noodles in Burmese cuisines. Dishes made with them include: * Khauk swè thoke Panthay Panthays () form a group of Chinese Muslims in Burma. Some people refer to Panthays as the oldest group of Muslims in Burma. The exact proportion of the Chinese Muslim group in the local Chinese population remains unknown due to a lack of data. H ... khauk swè: Panthay-style fried noodles Sigyet khaukswè: literally "noodles laced in cooked oil," usually with chicken References Burmese cuisine {{Myanmar-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]