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 Shanghai oil noodle | |
| Alternative names | Cooked noodles |
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| Type | Chinese noodles |
| Place of origin | China |
| Main ingredients | Wheat flour, eggs, egg whites, salt, corn oil, sodium benzoate |
| Oil noodles | |||||||||||||||
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| Traditional Chinese | 油麵 | ||||||||||||||
| Simplified Chinese | 油面 | ||||||||||||||
| Literal meaning | oil noodle | ||||||||||||||
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Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine.
Oil noodles are made of wheat flour,eggs,egg whites,salt,corn oil,and sodium benzoate. In Hong Kong,United States and Canada,this is called yow mein if it is cylindrical in shape,and has a circular,or roundish cross-section. If it has a squarish cross-section,it is called mein. In Singapore,this is called mee. Used in Malay and Indonesian dishes,it is called mee after the Hokkien pronunciation of the word. It is also a popular dish in Burma,where it is called sigyet khauk swè ,and was introduced by the Sino-Burmese community. In Southeast Asia,this type of noodle is often served with seafood or poultry and pork,while in Hong Kong and in China,it is often served In street food and street carts called "cart noodles". It is never served with chicken in Hong Kong. In Taiwan,as in Mandarin-speaking China,it is known as mian. In native Taiwanese Hoklo,it is known as mi,as opposed to bee which means "rice grains" that is uncooked.
Oil noodles requires 15 minutes to cook and are relatively easy to make. First,some noodles and seasonal vegetables should be boiled in the same pot;then,they should be transferred to a bowl with some seasonings. As a final step,a couple of tablespoons of hot oil should be poured over everything,and then the contents of the bowl mixed.
The noodles used in for oil noodles are hand-refined with high-quality flour,tea oil,potato powder,salt,and a variety of other materials. It is as thin as a hairspring and has the characteristics of refreshing but not greasy,slippery but not sticky,non-sticky in the mouth,and easy to digest. It is rich in nutrition and has the functions of strengthening the function of the spleen and stomach,lowering blood pressure,and promoting breast milk. It is an ideal food for the elderly,the weak,the sick,pregnant women,and babies. These claims derive from folklore and have no basis in fact.
There are two versions of the history of Oil noodles. The first version is that the oil noodle was seen in the market in the late Ming Dynasty. Then it was selected as court food in the Qing Dynasty,so they are called "Longxu tribute noodles". "Longxu" means "the beard of the dragon",and the dragon is a symbol of the Chinese emperor.
The second version is that a long time ago,a farmer's family walked and died to avoid the war. Only the grandfather and grandson remained dependent on each other. Due to years of drought and wars,crops have not been harvested. In order to survive the famine,Grandpa went hunting in the mountains every day. In a cold winter,Grandpa went out for half a day to hunt back a fat wild goat. Both grandma and grandpa enjoyed it until after the Spring Festival. Due to the heat,most of the leftover mutton could not be eaten. For storage,Grandpa thought of a way to cut the remaining mutton into chunks and store it after the oil exploded. When cooking,each time the oiled mutton and dried vegetables were fried into a dish,and it was mixed with potato noodles,corn noodles,and wheat noodles. The noodles made not only solved the food for the two people to survive the famine,but also made the little grandson shouted after eating. Later,the little grandson started a business and never forgets his grandfather's noodles with oil and meat. In order to commemorate his late grandfather,he opened a restaurant called "Fried Pork Noodles" in Qitai Lihuajian. When the guests ate,they all praised it. From then on,"Gao You Po Noodles" became famous,and it continues to this day.
Most oil noodles require boiling or cooking;however,some varieties can be purchased already cooked. The noodles can be served hot or cold;additionally,sauce,meat,broth or vegetables can be added.
Malaysian cuisine 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:Malays,Chinese and Indians. The remainder consists of the 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.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia,residing in modern-day Malaysia,Indonesia,Singapore,Brunei,Southern Thailand and the Philippines as well as Cocos Islands,Christmas Island,Sri Lanka and South Africa.
Chinese noodles vary widely according to the region of production,ingredients,shape or width,and manner of preparation. Noodles were invented in China,and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China,and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat,buckwheat,rice,millet,oats,beans,potatoes,sweet potatoes,and even fish. There are over 1,200 types of noodles commonly consumed in China today.
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia,whereas Khmer cuisine refers specifically to the more than thousand years old culinary tradition of the Khmer people. Over centuries,Cambodian cuisine has incorporated elements of Indian,Chinese and more recently French cuisine,and due to some of these shared influences and mutual interaction,it has many similarities with the neighbouring Thai,Vietnamese and Lao cuisines.
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.
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake,fish balls are often made from fish mince or surimi,salt,and a culinary binder such as tapioca flour,corn,or potato starch.
Banmian or pan mee is a popular Chinese noodle dish,consisting of handmade noodles served in soup. Other types of handmade noodles include youmian,or mee hoon kueh.
Penang cuisine is the cuisine of the multicultural society of Penang,Malaysia. Most of these cuisine are sold at road-side stalls,known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22,2013,Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
Fried noodles are common throughout East Asia,Southeast Asia and South Asia. Many varieties,cooking styles,and ingredients exist.
Rice noodles,or simply rice noodle,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 East 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.
Bakmi or bami is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products,which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes,especially in Southeast Asian countries which have significant Chinese populations and known by various names.
Javanese cuisine is the cuisine of Javanese people,a major ethnic group in Indonesia,more precisely the province of Central Java,Yogyakarta and East Java.
Malaysian Indian cuisine,or the cooking of the ethnic Indian communities in Malaysia,consists of adaptations of authentic dishes from India,as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent,and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province,much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves,whole and powdered spice,and contains fresh coconut in various forms. Ghee is still widely used for cooking,although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating,with the exception of a serving spoon for each respective dish.
Dumpling is a broad class of dishes that consist of pieces of cooked dough,often wrapped around a filling. The dough can be based on bread,flour,buckwheat or potatoes,and it may be filled with meat,fish,tofu,cheese,vegetables,fruits or sweets. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
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 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.
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.
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