Search results
Results from the WOW.Com Content Network
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
Guotiao/kway teow has a different origin from shahe fen, from Northeast instead of Central China, and is a modification of the guo/kway (rice cake) production process, and originated as the ancient preservation of rice as a starch-filled cake patty (of which Korean rice strips are yet another descendant, as it was brought as a recipe from China ...
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat . It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia , and can trace its origin to ...
Kwetiau goreng (lit. ' fried kwetiau ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar. [5] Other Cambodian Chinese dishes include babor, [6] bai cha, [7] chai yor, [8] and num kroch. [9]
Char kway teow, stir-fried noodle with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. This noodle dish almost similar to kwetiau goreng . I fu mie , crispy deep fried thick noodle dish served in a thick savoury sauce with pieces of meat or seafood and vegetables.
Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle
Tomato kway teow (Chinese: 茄汁粿條) - kway teow noodles stir-fried with sweet tomato gravy, meat (usually chicken pieces), eggs and vegetables. A popular dish in Chinese restaurants throughout Sarawak, another variant ( Chinese : 茄汁麵 ) utilises egg noodles which have been fried to a crisp, and then immersed with the gravy and ...