Daikon or mooli,Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long,white,napiform root. Originally native to continental East Asia,daikon is harvested and consumed throughout the region,as well as in South Asia,and is available internationally. In some locations,daikon is planted for its ability to break up compacted soils and recover nutrients and is not harvested.
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.
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.
Tianmian sauce,also known as sweet bean sauce,sweet flour sauce or sweet wheat paste,is a thick,smooth,dark brown or black paste with either a mild,savory or sweet flavor. It is commonly used in Northern Chinese cuisine,Northeastern Chinese cuisine,as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce.
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.
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan,China. It is also popular in Indonesia,Singapore,Malaysia,Thailand,Taiwan and Vietnam,consisting of stir-fried cubes of radish cake. In some places such as Singapore,it is confusingly and mistakenly translated as carrot cake.
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.
Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon,a type of cellophane noodles made from sweet potato starch;the noodles are mixed with assorted vegetables,meat,and mushrooms,and seasoned with soy sauce and sesame oil.
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.
Korean Chinese cuisine,also known as Sino–Korean cuisine,is a hybrid cuisine developed by the ethnic Chinese in Korea.
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.
Japanese Chinese cuisine,also known as chūka,represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style,served predominantly by Chinese restaurants in Japan,stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference,the cuisine retains strong influences from various Chinese culinary styles,as seen in the shippoku cooking style.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground,mixed with a starchy ingredient,and fried until golden.
Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,variations of shumai are found in Japan and Southeast Asia,such as the Indonesian siomay. In Australia,it developed into dim sim.
Taro cake is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes,both of these savory cakes are made in similar ways,with rice flour as the main ingredient. As a dim sum,it is usually cut into rectangular slices and pan-fried before serving. It is found in Hong Kong,China,and overseas Chinatown restaurants. Other ingredients often include pork and Chinese black mushroom,or even Chinese sausages. It is usually topped with chopped scallions.
Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases,the outer layer is made of tofu skin.
Cap cai,sometimes spelled cap cay,is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir fried vegetable dish that originates from Fujian cuisine.
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.
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.
