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"Gourmet" versions of char kway teow, in which the dish may be prepared with more seafood, with crab meat [11] and with duck eggs, may be found in major Malaysian cities like Ipoh and Penang. [12] In Penang, char kway teow is commonly served on a piece of banana leaf on a plate, which is intended to enhance the aroma of the dish. [13]
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 ...
Penang is famous for its variants of Chinese dishes, including char kuey teow, Hokkien mee and chee cheong fun. These are in addition to the famous asam laksa , a local variant of the Peranakan fusion dish, which was ranked 7th in CNN 's list of the world's 50 best dishes.
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 [note 1] (compare with flour-based cake).
Char_Kway_Teow,_Georgetown,_Penang,_Malaysia.JPG (640 × 480 pixels, file size: 156 KB, MIME type: image/jpeg) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Kwetiau goreng (lit. ' fried kway teow ') 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 ...
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 ...
These methods are in common use for many proper names and food items, e.g. Char Kway Teow (炒粿條; tshá-kúe-tiâu). These spellings are often inconsistent and highly variable with several alternate spellings being well established, e.g. Char Koay Teow. These methods, which are more intuitive to the average native-speaker, are the basis of ...