Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.
Pad Thai, phat Thai, or phad Thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. As Thailand's national dish, it is typically made with rice noodles, shrimp, peanuts, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok.
Youtiao, known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and also popular in other East and Southeast Asian cuisines.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, French, and Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China, neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan, The origin of popiah dates back to the 17th century.
Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia. The kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. In recent years, Ipoh has seen an increase in international restaurants, bars and gastropubs which have become popular with locals and tourists.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Shahe fen (沙河粉), or hor fun / he fen (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, 粿條, is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau, and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao). Shahe fen is often stir-fried with meat and/or vegetables in a dish called chao fen. While chao fen is a transliteration of Mandarin, chow fun from Cantonese is the name most often given to the dish in Chinese restaurants in North America.
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.
A rice noodle roll, also known as a steamed rice roll and cheung fun, and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen, filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s. In Guangzhou, Guangdong Province, people called the dish laai cheung because it is a noodle roll that pulled by hand.
Jiandui or sesame balls are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively, sweet black bean paste, or red bean paste.
Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
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. It is a popular dish in Singaporean cuisine and among Chinese Indonesians, where it locally known in Indonesian as kwetiau sapi.
Hủ tiếu or Hủ tíu is a Vietnamese dish eaten in Vietnam as breakfast. It may be served either as a soup or dry with no broth.
Phnom Penh-style kuyteav
