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The Chinese sheng (Chinese: 升; pinyin: shēng), called sho in Japan and seung in Korea, also called Chinese liter, is a traditional unit of volume in East Asia.It originated from China and later spread to Japan, the Korean Peninsula, Vietnam and other places. [1]
Mie tarempa is a noodle dish that is popular in the Riau Islands. The food was discovered in the Anambas Island Regency . [ 1 ] Mie Tarempa is unique for its reddish looks, optional choice of meat, and wide and chewy noodles.
The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. [1] The type of noodle being used in this dish is the thick yi mein noodle, hence the origin of its name. It is quite similar to mie kering noodles from Makassar.
Mie kering, dried noodle in thick sauce. Lomie (滷麵), a bowl of thick yellow noodles served in a thickened gravy made from eggs, starch, and pork stock. Mie pangsit, thin egg noodles with wonton dumplings. Mie rebus, boiled noodle. Mie tarik (拉麵), lit. "pulled noodle"; a local name for la mien.
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
Mie jawa (lit. ' Java noodles ' ), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle , [ 1 ] commonly found in Indonesia and Malaysia.
14.4 seconds: 1 minute: kè: 刻: 1 minor kè = 10 fēn: 15 fēn: 2 minutes 24 seconds: 15 minutes, 1 quarter kè was defined at 1 ⁄ 96, 1 ⁄ 108, or 1 ⁄ 120 day during the Liang dynasty, and established at 1 ⁄ 96 day after the Qing dynasty. 1 major kè = 60 fēn: 14 minutes 24 seconds diǎn: 點 (T) 点 (S) 100 fēn: 60 fēn: 24 minutes ...
Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally 'chicken noodles') is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat . [ 3 ] [ 4 ] It is derived from culinary techniques employed in Chinese cuisine .