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Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
The eggs are scrambled, and the tomatoes are sliced into wedges. In Francis Lam's recipe published in The New York Times, the eggs are first cooked, then set aside as the tomatoes are cooked. Finally, the eggs are added back to the heat with the tomatoes, and they are stirred together until combined and fully cooked. [3]
Arome Bakery in Hong Kong. Chinese bakery products (Chinese: 中式糕點; pinyin: Zhōngshì gāodiǎn; lit. 'Chinese style cakes and snacks' or Chinese: 唐餅; pinyin: Táng bǐng; lit. 'Tang-style baked goods') consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.
Also, vegetables like okra, tomato, potato and others are often cooked with eggs on top. Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs.
Steamed rice cake with coconut milk, brown sugar, and whole glutinous rice Bilo-bilo: Dessert soup of sticky rice dumpling in coconut broth, usually with saba banana, ube, and other ingredients. Binagol: Sweet steamed delicacy made from mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks. Binatog sa gata
Khow suey – A noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. Khow suey, aka ohn no khao swè, originated in Burma, came to East India with Indians who migrated from Burma during World War II. Kugel - A casserole in Jewish cuisine made of lokshen.
Curry laksa – rice noodles in a coconut curry soup. [7] Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal chilli paste and Vietnamese coriander. Popular in Singapore.
Chunks of beef stewed in coconut milk and spicy thick curry gravy. Telur pindang: Southern Peninsular Egg dish Hardboiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices. Tempoyak ikan patin Northern and East Coast of Peninsular Fish curry Catfish served in sweet and spicy fermented durian curry. Otak-otak