|
Fried Noodles
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes Stir-fried * Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions * Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages * Chow chow – Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India * Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese * Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein * Drunken noodles (''phat khi mao'') – Thai dish of stir-fried wide rice noodl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Goreng In Bali
Mie may refer to: Places * Mie, Ōita (), a former town in Ōita Prefecture, Japan * Mie District, Mie (), a district in Mie Prefecture, Japan * Mie Prefecture (), a prefecture of Japan * Mie University (), a national university in Tsu, Mie Prefecture, Japan Other uses * Mie (train), a train service in Japan * Mie (crater), a crater on Mars * Mie (pose), a pose in Kabuki theatre * Mie goreng, an Indonesian dish * Mie Kotsu, a Japanese public transportation company * Mie theory or Mie scattering, a solution of Maxwell's equations for the scattering of electromagnetic radiation People * Mie (singer), Japanese singer and actress, member of the duo Pink Lady Given name * Mie Augustesen (born 1988), Danish handball player * Mie Hama (born 1943), Japanese actress * Mie Hamada (born 1959), Japanese figure skater and coach * Mie Kumagai, Sega video game producer * Mie Lacota (born 1988), Danish professional road and track cyclist * Mie Mie (born 1970), Burmese democracy activist * Mie So ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Cake
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the '' Oxford Dictionary of Food and Nutrition'' are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication '' Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting such ingredients as smok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays/Indonesians, Chinese and the Indians as well as, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. The cuisine has a medium spiciness range, mostly due to the influence from Indian and Malaysian cuisines. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine (Malay language, Malay: ''Masakan Malaysia''; Jawi script, Jawi: ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethnic Malays, Malays, Chinese Malaysian, Chinese and Indian Malaysian, Indians. The remainder consists of the Dayak people, indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian cuisine, Indonesian, Thai, Filipino cuisine, Filipino and indigenous Bornean and Orang Asli, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Noodles
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to '' phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name , , , in which ''phat'' means 'to stir-fry' and ''khi mao'' means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Its name refers to it being popular among the inebriated; alcohol is not part of the ingredients or preparation as in drunken chicken. History The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard (or drunken) noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Chinese Cuisine
Canadian Chinese cuisine () is a cuisine derived from Chinese cuisine that was developed by Chinese Canadians. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients, and developed in a similar process to American Chinese cuisine. History Canadian Chinese cuisine originated in the mid-19th century, primarily in Western Canada and the Canadian Prairies, among Chinese immigrants who moved to Canada, and among Chinese labourers working on the Canadian Pacific Railway between Vancouver, British Columbia, and Montreal, Quebec. Many labourers who remained in Canada after the railway's completion opened small inexpensive " Chinese cafés" or worked as cooks in mining and logging camps, canneries, and in the private homes of the upper classes in cities and towns. In British Columbia, a form of buffet known as the "Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Chinese Cuisine
American Chinese cuisine, also known as Sino–American cuisine, is a style of Chinese cuisine developed by Chinese Americans. The dishes served in North American Chinese restaurants are modified to suit customers' tastes and are often quite different from styles common in China. By the late 20th century, it was recognized as one of the many Chinese regional cuisine, regional styles of Chinese cuisine. History American Chinese cuisine can be traced back to the California Gold Rush (1848–1855) when Chinese came in search for work as gold miners and railroad workers. As more Chinese arrived, the state introduced laws that prohibited immigrants from owning land. Chinese therefore gathered in cities and started small businesses, including restaurants and laundry services. These smaller restaurants adapted Chinese food to suit the tastes of American customers, such as miners and railroad workers, serving a variety of dishes, ranging from pork chop sandwiches and apple pie to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NDTV
New Delhi Television Ltd is an Indian news media company focusing on broadcast and digital news publication. It was founded in 1984 by economist Prannoy Roy and journalist Radhika Roy. NDTV began as a production house for news segments, contracted by the public broadcaster Doordarshan and international satellite channels when television broadcasting was a state monopoly, and transitioned into India's first independent news network. The company launched the first 24x7 news channel in partnership with Star India in 1998. In 2003, it became an independent broadcasting network with the simultaneous launch of the Hindi and English language news channels NDTV India and NDTV 24x7. In 2022, the Adani Group, noted for its close ties with the BJP, acquired a majority stake in the company. Adani's takeover led many prominent members of the channel to resign, including Ravish Kumar. History 1984–1998: Doordarshan era In 1984, the journalist Radhika Roy and her husband, econo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Buffalo
The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans, Australia, North America, South America and some African countries. Two extant Type (biology), types of water buffalo are recognized, based on Morphology (biology), morphological and Ethology, behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy; and the swamp buffalo from Assam in the west through Southeast Asia to the Yangtze Valley of China in the east. The wild water buffalo (''Bubalus arnee'') is most probably the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepalese Cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and Geography of Nepal#Climate, climate relating to cultural diversity and Geography of Nepal, geography of Nepal and neighboring regions of Sikkim and Gorkhaland. ''Dal bhat, Dal-bhat-tarkari'' () is eaten throughout Nepal. ''Dal'' is a soup made of lentils and spices, ''bhat'' — usually rice but sometimes another grain — and a vegetable curry, ''tarkari''. Condiments are usually small amounts of spicy South Asian pickles, pickle (''achaar'', अचार) which can be fresh or fermented, mainly of dried mustard greens (called ''gundruk ko achar'') and radish (''mula ko achar'') and of which there are many varieties. Other accompaniments may be sliced lemon (''nibuwa'') or Kaffir lime, lime (''kagati'') with fresh green chilli () and a fried Papadam, and also Islamic food items such as rice pudding, sewai, and biryani. (ढिंडो) is a traditional food of Nepal. A typical example of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chow Mein
''Chow mein'' ( and , ; Cantonese Yale: ''cháaumihn'', Pinyin: ''chǎomiàn'') is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US. Etymology 'Chow mein' is the Americanization of the Chinese term for fried noodles (). Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906. The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English, ''chow'' () meaning 'stir-fried' (or "sautéed") and ''mein'' () meaning "noodles". Regional cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
