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A noodle dish which uses strips of young coconut milk instead of noodles. Panyalam: Fried rice cake made from glutinous rice and coconut milk Piaparan: Meat cooked in coconut milk with spices, shredded coconut, and palapa: Pininyahang hipon: Shrimp cooked in a coconut milk and pineapple-based sauce Pininyahang manok
Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually prepared using thin noodles ("mee kia") (widely known as wanton style noodles or youmian) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties.
Jiang Mian Tiao (Chinese: 浆面条), also known as Paste Noodles or Jiang fan (浆饭), is a regional food from Henan, China. It is a kind of noodle made from a unique process utilizing fermented bean milk. It is simple to make, cheap, well-flavored, uniquely sour, and helps with digestion. [1]
A mild to spicy soup with coconut milk, galangal (kha) and chicken. Mushrooms can be added to the chicken or substitute it. [1] Tom khlong: ต้มโคล้ง It is a spicy and sour soup somewhat similar to Tom yam. The sourness however does not derive from lime juice but through the use of tamarind juice.
The main ingredient of the noodles is rice.Rice vermicelli production differs in different regions. In Kunming and Yunnan, there are two varieties: "dry paste" and "sour paste"; The production process differs depending on individual preferences and tastes: "Sour paste", as the name suggests, tastes a little sour, but is characterized by a relatively thick and soft rice noodle, whereas the "dry ...
Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles. Soto ayam: Indonesia: Noodle Rich chicken soup with shredded chicken and rice noodles.
[9] common with prawns as a main ingredient, evaporated milk or non-dairy creamer powder [9] is added to the broth as a finishing touch. Tom yam kathi (Thai: ต้มยำกะทิ) – coconut milk-based tom yum—this is often confused with tom kha kai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk ...
Khow suey (from Burmese: ခေါက်ဆွဲ), is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. [1] A squeeze of lemon also adds tanginess to khow suey. [2] The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles'.