Search results
Results From The WOW.Com Content Network
A bowl of Penang Hokkien mee. Hokkien Mee (Chinese: 福建炒麵) actually has two variants, with each being ubiquitous to a particular region of Peninsular Malaysia. Penang Hokkien mee, colloquially referred to in Penang as Hokkien mee, is also known as hae mee (Chinese : 蝦麵) in other parts of Malaysia.
A plate of Kuala Lumpur-style hokkien mee. Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork ...
Bee Tai Bak or Mee Tai Mak (Chinese: 米苔目) - silver needle noodles served with clear soup and minced pork. Char Koay Kak (Chinese: 炒粿角) - stir-fried rice cake. Char Koay Teow (Chinese: 炒粿條) - fried flat rice noodles with chilli spices with seafood typically prawns and cockles (and typically with fried eggs).
Penang Hokkien mee, colloquially referred to in Penang as Hokkien mee, is also known as hae mee elsewhere in Malaysia. One of Penang 's most famous specialties, it is a noodle soup with yellow and rice noodles immersed in an aromatic stock made from prawns and pork (chicken for halal versions), and garnished with a boiled egg, poached prawns ...
Salad: A traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. Ulam (salad) Nationwide Salad: Can be eaten simply as it is, or with cucumber, cabbage and eggplant. Urap: Southern Peninsular Salad dish A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. Yusheng ...
Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top. Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee ...
"Gourmet" versions of char kway teow, in which the dish may be prepared with more seafood, with crab meat [11] and with duck eggs, may be found in major Malaysian cities like Ipoh and Penang. [12] In Penang, char kway teow is commonly served on a piece of banana leaf on a plate, which is intended to enhance the aroma of the dish. [13]
Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.