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Bak chor mee is usually prepared using thin noodles ("mee kia") (widely known as wanton style noodles or youmian) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties. Mee pok is a staple commonly offered in hawker centres and coffee shops (Kopitiams in parts of Southeast Asia) in Singapore, together with ...
Mee goreng mamak is often associated with Indian Muslim cuisine offered at Mamak stalls, and is regarded as a fusion food that incorporates Chinese yellow noodles with seasonings and spices typical of Malay and Indian cuisine. [2] Maggi goreng. Maggi goreng, or Maggi mee goreng, is a variation of Mamak-style mee goreng.
Bak chor mee: 肉碎麵: 肉碎面: ròusuì miàn: neg8 co3 mi7 / bhah4 co3 mi7: Boiled noodles, dried and mixed with variety sauce such as soy sauce, chilli sauce and lard topped with vegetables, sliced onion, minced pork, mushrooms and fish balls or fishcakes. Bak kut teh: 肉骨茶: 肉骨茶: ròugǔchá: bhah4 gug4 dê5 / nêg8 gug4 dê5
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Mee pok: Nationwide Noodle dish A type of Chinese noodle. Mee rebus: Malaysia (Popular in Singapore) Boiled noodle dish A popular noodle dish in Malaysia and Singapore. Mee siam: Peninsular Malaysia (Popular in Singapore) Siamese noodle A type of dish of thin rice noodles. Mee sup — — — — Mihun sup — — — — Soto: Nationwide
Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Cap cai or chap chye, stir-fried vegetables with Chinese Indonesian origin. The Nonya version of this Chinese Indonesian classic incorporates tauchu and dried shrimp.
Roti canai is a flatbread made from dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing , creating layers.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. [1] In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.