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Hainanese chicken from Jiangyin City. Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. [1] It is based on a well-known Hainanese dish called Wenchang chicken, which is one of four important Hainan dishes dating to the Qing dynasty. [10]
Mun tahu (燜豆腐), silken tofu with shrimp and minced chicken braised in thick white sauce. Nasi ayam or Nasi Hainan, a rice dish that consisting of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. Nasi bebek, a rice dish made of either braised or roasted duck and plain white rice.
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang , capital of the West Sumatra province.
This adds a slight sweet taste to the chicken. Hainan rice noodles 海南粉 海南粉 Hǎinán fěn This dish is common in Hainan. Rice noodles are served at room temperature with various toppings, most commonly, roasted peanuts, fresh coriander, pickled vegetables, thin strips of meat, and a thick sauce, sometimes containing thin strips of ...
Nasi briyani, flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kapau, steamed rice topped with various choices of dishes originated from Bukittinggi, West Sumatra. Nasi kari or nasi gulai, rice and curry. Nasi padang, steamed rice served with various choices of pre-cooked dishes.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
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Steamed white rice smothered in a mess of curries and braised gravy Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken , pork chop , chap chye (braised cabbage) and kong bak (braised pork).