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Lor Mee
Lor mee () is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat. Henan lumian In central China's Henan cuisine, the same characters ( zh, s=河南卤面, p=Hénán ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukit Batok
Bukit Batok, often abbreviated as Bt Batok, is a planning area and matured residential town located along the eastern boundary of the West Region of Singapore. Bukit Batok statistically ranks in as the 25th largest, the 12th most populous and the 11th most densely populated planning area in the Republic. It is bordered by six other planning areas - Choa Chu Kang to the North, northeast and northwest, Cashew to the northeast and east, Clementi to the south, Bukit Timah to the southeast, Jurong East to the southwest and Tengah to the west. Bukit Batok largely sits on Gombak norite, a geological formation that is found in high concentrations within the planning area itself, as well as in the western parts of neighbouring Cashew. It was this presence of the igneous rock that made Bukit Batok a pivotal location for the quarrying industry in Singapore around the turn of the mid-20th century. Etymology Many differing accounts describe the origin of the name Bukit Batok. ''Bukit' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lomi
Lomi or pancit lomi (Hokkien: /便食滷麵; Pe̍h-ōe-jī: ló͘-mī/piān-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, ''panciterias'' or restaurants offering the dish. Variations in recipes and quality are therefore very common. Recipe Small portions of meat (usually pork, sometimes chicken) and pork liver, are thinly sliced then sauteed with garlic and shallots. It is then cooked until tender. Next, salt, finely ground black pepper and other seasonings are added at this point. Then soup stock is added to prepare the broth. Next the lomi noodle and chopped cabbage is added. While waiting for the noodles to cook, a mixture of cornstarch flour blended with a small amount of water is added to thicken the soup. Fina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other co ... [...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] |
Chinese Indonesian Cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' ( coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan. Chinese cuisine legacy Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''bakmi'', ''mie ayam'', ''pangsit'', ''bakso'', ''lumpia'', ''kwetiau goreng'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Kuah
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] |
Henan Cuisine
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan (河南, or Honan) is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, which means ‘midland’. Being landlocked on all sides, the influence of localized culinary styles are plentiful to be observed in Henan Cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing, which gives it a unique mix of taste. Henan Cuisine is well known for its taste variety including a blend of sour, sweet, bitter, spicy and salty. There are a wide variety of Henan dishes, including Carp with Fried Noodles in Sweet and Sour Sauce, Grilled Head and Tail of Black Carp, Bianjing Roasted Duck, Stewed Noodles with Mutton, and Hulatang, Spicy Soup. Despite its mix of flavours within its culinary forms, Henan cuisine is not known to take them to the extreme. Rather, Henan cuisine is known for inducing a very moderate a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Putian Cuisine
Putian cuisine, also known as Henghwa cuisine or Henghua cuisine, is a style of Chinese cuisine originating from the Putian people of Putian, Fujian, Fujian Province. It is a style of Fujian cuisine. Since Putian is a coastal area, ingredients such as seaweed, oysters, clams and other seafood are commonly used in Putian cuisine. Putian cuisine is also eaten by the Chinese diaspora in South-East Asia. The eponymous "Putien" restaurant in Singapore, originally a simple kopitiam, won a Michelin star in 2016 and has since franchised itself into an international chain. Notable dishes File:Putien bian rou dumpling soup.jpg, ''Bian rou'' dumpling soup File:Salt-baked Duotou Clam at PUTIEN (20200606173429).jpg, Salt-baked ''duotou'' clams References {{Fujian topics Fujian cuisine, Regional cuisines of China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
