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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]
Nasi campur (Chinese Indonesian version), it is rice with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork, sweet pork sausage and pork satay. Nasi goreng , fried rice with spices and chili, often add kecap manis , but another variant may differ.
It was started by Hainanese living in Singapore, who were often employed by the British as well as the wealthy Peranakans (Straits-Chinese) as chefs in their homes. [2] Pork chop was adapted from British cuisine and the rest of the ingredients, such as curry chicken, babi pongteh and chap chye, were from Peranakan cuisine. These were adapted ...
Hainan cuisine, or Hainanese cuisine, is derived from the cooking styles of the peoples of Hainan Province in China. The food is lighter, less oily, and more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as prawn, crab, and freshwater and ocean fish are widely available.
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat . It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia , and can trace its origin to ...
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.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Nasi tim is an Tionghoa Indonesian steamed chicken rice. [2] In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked.