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Kwetiau goreng (lit. ' fried kway teow ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
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 .
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat . It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia , and can trace its origin to ...
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).
Kwetiau ayam, boiled flat noodle with diced chicken. Kwetiau goreng, fried flat noodle similar to char kuay teow. Kwetiau siram sapi, flat noodle with beef in thick gravy. Kuping babi kecap, pork ear in sweet soy sauce. Laksa, spicy noodle soup of Peranakan cuisine, such as Betawi, Bogor and Medan laksa.
Tahu goreng: Nationwide Soy food, tofu dish Deep fried tofu. Tempeh: Nationwide Fermented food, soy food Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe. Tempeh burger: Nationwide Soy food, hamburger A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings. Tumpang Central Java
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. [2]
Other types of noodles such as bihun (rice vermicelli) and kwetiau (flat noodles) might be served in the same recipe instead of the bakmi. Kwetiau ayam (chicken kway teow) and bihun ayam (chicken bihun) refer to almost exactly the same recipe as mie ayam by replacing yellow wheat noodle with flat noodles or rice vermicelli.