An omelette is a dish made from eggs,fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives,vegetables,mushrooms,meat,cheese,onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk,cream,or water.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles,most commonly thick rice noodles,with toppings such as chicken,prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam.
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.
Sweet and sour is a generic term that encompasses many styles of sauce,cuisine,and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Fu rong dan is an omelette dish found in Chinese cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices,a mainland Chinese recipe from Guangdong.
Levantine cuisine is the traditional cuisine of the Levant,in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine,North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes,most notably among them ful medames,hummus,tabbouleh and baba ghanoush,accompanied by bread.
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang,diced pork,and vegetables. It is a variation of the Chinese dish zhajiangmian;it developed in the late 19th century,during the Joseon period,when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood,or other meats.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans,descendants of early Chinese migrants who settled in Penang,Malacca,Singapore and Indonesia,inter-marrying with local Malays. In Baba Malay,a female Peranakan is known as a nonya,and a male Peranakan is known as a baba. The cuisine combines Chinese,Malay,Javanese,South Indian,and other influences.
Sesame chicken is a dish commonly found in Chinese restaurants throughout the United States and Canada. The dish is similar to General Tso's chicken but the taste of the Chinese-based chicken is not spicy.
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.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African,East Asian,Southeast Asian and South Asian cuisines,imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
Uyghur cuisine is the cuisine of the Uyghur people,which are mainly situated in the autonomous region of Xinjiang.
Baklava is a layered pastry dessert made of filo pastry,filled with chopped nuts,and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
Bang bang chicken,also known by variant names such as bam bam chicken or bon bon chicken,is a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the Chinese word for stick,bàng (棒),referring to the baton or cudgel traditionally used to tenderize the meat.
Ha gow,also anglicized as ha gow,hau kau,or ha kao,is a traditional Cantonese dumpling served as dim sum. It is made of shrimp meat,and steamed in a flour wrapper. After cooking,the wrapper becomes somewhat translucent,and therefore ha gow is sometimes called crystal shrimp dumplings (水晶蝦餃).
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name,húntún,in the Tang Dynasty. The dish is popular in Southern China,Hong Kong,Indonesia,Malaysia,Singapore,Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth,garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan,also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns,chicken or pork,and spring onions,with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra,West Kalimantan and South Sulawesi,wonton noodles are called mie pangsit.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories,but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods,as well as items made from fresh ingredients at home.
Sapo tahu is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish,or with chicken,seafood,minced beef or pork. It is a popular tofu dish in Indonesia,with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles,with each region of the country often developing its own distinct recipes.
Eight treasure duck,also known as eight treasures duck,is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients,including rice,mushrooms and shrimp.
