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Singapore's Chinese name "新加坡" (sin-ka-pho) originated from Hokkien's transliteration of "Singapore". In addition, there are many other place names in Singapore that originated from Hokkien: Ang Mo Kio and Toa Payoh, for instance.
Phở cuốn: rolled pho, with ingredients rolled up and eaten as a gỏi cuốn. Phở trộn: mixed pho, noodles and fresh herbs and dressings, served as a salad. Phở chấm: dipping pho, with the noodles and broth served separately. Phở chiên phồng: This variant is the same as the previous but without eggs and looks like pillows
A plate of Singapore-style hokkien mee. In Singapore, Hokkien mee (福建面) refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.
Char kway teow prepared by Muslims in Malaysia and Singapore excludes lard and pork products, and may incorporate alternative ingredients like beef or chicken. [5] [10] Some versions by Malay cooks may emphasise the use of kerang (Malay for cockles) as a key ingredient, and it may be prepared with or without gravy. [15] [16]
The word Ciṅkai (சிங்கை) is a poetic and abbreviated form of the city name that can act as a Tamil place-of-origin or place-of-residence-prefix to one's personal name as in Singai Mukilan. It is also used in Singai Nesan, a weekly newspaper published in Singapore from 1887 to 1890.
A typical bowl of Katong Laksa in Singapore. Katong Laksa (Chinese: 加东叻沙; Laksa Katong), from the Singaporean residential neighbourhood of Katong, is a variant of Singapore-style Laksa Lemak or Singapore Laksa (Chinese: 新加坡叻沙; Laksa Singapura). The noodles in Katong Laksa are normally cut into smaller pieces so that the entire ...
Fu (Mandarin: 傅 Fù ⓘ; Hokkien: Poh) is an ancient Han Chinese surname of imperial origin which is at least 4,000 years old. The great-great-great-grandson of the Yellow Emperor, Dayou, bestowed this surname to his son Fu Yi and his descendants.
Singapore. Singapore wonton noodles includes noodles, leafy vegetables (preferably cai-xin), barbecued pork and bite-sized dumplings or wonton. It is either served dry or in soup form with the former being more popular. [1] [6] If served dry, the wontons will be served in a separate bowl of soup.