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Pitt Street is a street in one of the busiest sections in Yau Ma Tei of Hong Kong. The street is named after William Pitt the Younger, [1] [2] [3] ...
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition .
In August 1916, the building opened. The building was expanded with extensions designed by E.H. Henderson and F. Hill between 1929 and 1933 along Pitt Street, and in 1966 construction was begun on an annex facing Martin Place, completed in 1967. From 2012 the building was extensively refurbished.
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
Pitt Street was named after William Pitt the Younger, who was the Prime Minister of Great Britain between 1783 and 1801.. When Captain Francis Light founded Penang Island in 1786, he renamed the island the Prince of Wales Island in honour of the Prince of Wales, the new settlement of George Town after King George III and the first street within the settlement after himself.
Shahe fen (沙河粉), or hor fun / he fen (河粉), is a type of wide Chinese noodle made from rice. [1] [2] Its Minnan Chinese name, 粿條 (pronounced guǒtiáo in Mandarin), is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau (kwetiau goreng), and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao).
The Church of Our Lady of Sorrows was established in 1867 as Our Lady of the Seven Dolors Church and staffed by the Capuchin Friars. [1] It served as the national parish for the large number of German Catholics who immigrated to New York in the late nineteenth century. Later it became a parish for Italian and then Hispanic immigrants. [1] [3]
For the first version of Hủ tiếu, kuay teow, the rice noodles had a softer texture and flat appearance like Phở. [2] Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodle nowadays. [11] Hủ tiếu Nam Vang (lit.