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, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
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.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
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.
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 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.
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
Ngo hiang, also known as heh gernglor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Lor mee is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings, half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
Satay bee hoon is a Singaporean dish. It was created due to cultural fusion of the Malays or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
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.
Crab bee hoon is a Singaporean rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. Bee Hoon or rice noodle has the ability to soak up the stock from any dish and that's the reason it is so popular among the locals. There's also a dry version, where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
Yam ring, also known as yam basket, taro basket or prosperity basket, is a Singaporean dish consisting of a deep-fried ring of mashed taro filled with separately stir-fried ingredients. Originally a vegetarian dish, it is now commonly served with chicken or seafood, and a staple at tze char restaurant.
