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Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
Inside of a cooked hujiao bing Hujiao bing baked in an oven. The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra crunchy and flaky like a croissant when cooked.
In Malaysia, Singapore, Indonesia, Cambodia, Thailand, and Vietnam, char siew rice is found in many Chinese shāolà (烧腊) stalls along with roast duck and roast pork. The dish consists of slices of char siu , cucumbers , white rice and is drenched in sweet gravy or drizzled with dark soy sauce .
Blending the chicken fat-roasted, charred onions with butter, sweet white vinegar, and crushed red pepper yields a creamy, umami-rich sauce that makes the chicken even more succulent.
Ngiu chap (牛什) is a Chinese-influenced dish of beef broth served with noodles, usually dunked in the soup with poached beef slices, meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan dish, ngiu chap has many different variations, from the lighter Hainanese style to heartier Hakka-influenced flavours, and ...
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) 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.
Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top. Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee ...