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Char kway teow is a popular, inexpensive dish usually eaten for breakfast and sold at food stalls in Singapore. [14] Blood cockles and prawns are standard fare in typical hawker preparations, while more expensive or luxurious versions incorporate cuttlefish, squid, and lobster meat.
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 ...
In Singapore, it is known as yu char kway, which is the transliteration of its Hokkien (Minnan) name (油炸粿 iû-tsiā-kué). Apart from the plain version, the Singaporean take on Youtiao also comes with various fillings which are either sweet, such as red bean paste or savory (ham chim peng, 鹹煎餅), such as sardines in tomato sauce.
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 ...
Singapore fried kway tiao (星州炒粿条; xīng zhōu chǎo guǒ tiáo), a dish featuring fried thick, flat rice noodles flavoured with dark soy sauce commonly available in some Chinese restaurants in Canada and the United States, is also not a Singaporean dish. The dish most resembling it is char kway teow.
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 ...
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition .
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.