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  2. Mee pok - Wikipedia

    en.wikipedia.org/wiki/Mee_pok

    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 ...

  3. Teochew cuisine - Wikipedia

    en.wikipedia.org/wiki/Teochew_cuisine

    A quintessential Teochew-style noodle soup that is also particularly popular in Vietnam and Cambodia (known respectively as hủ tiếu /hủ tíu and គុយទាវ kuyteav), through the influx of Teochew immigrants. It is a dish of yellow egg noodles and thin rice noodles served in a delicate, fragrant soup with meatballs, other various ...

  4. Char kway teow - Wikipedia

    en.wikipedia.org/wiki/Char_kway_teow

    The dish's name is Hokkien (chhá-kóe-tiâu?), but the dish may have its roots in Chaozhou in China's Guangdong province and is mostly associated with the Teochew. [2] The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in Singapore and West Malaysia.

  5. Kuyteav - Wikipedia

    en.wikipedia.org/wiki/Kuyteav

    The word kuyteav derives from the Teochew Chinese word 粿條 (peng'im: guê 2 diao 5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). [2] This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings. [2]

  6. Oyster omelette - Wikipedia

    en.wikipedia.org/wiki/Oyster_omelette

    Oyster omelettes can be broadly classified into two categories, namely, Hokkien-style omelettes and Teochew-style omelettes. The former is popular in Fujian and Taiwan, while latter is the usual style seen in Hong Kong and Chaoshan areas. [4] [5] [6] The two styles of oyster omelettes are also different in terms of key ingredients used. [7]

  7. Bak kut teh - Wikipedia

    en.wikipedia.org/wiki/Bak_kut_teh

    The Teochew style, which is light in colour but uses more pepper and garlic in the soup. The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup. The Cantonese, with a soup-drinking culture (Canton Cuisine), add medicinal herbs as well to create a stronger flavoured soup.

  8. Malaysian Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Malaysian_Chinese_cuisine

    Bak Kut Teh. Bak Kut Teh (Chinese: 肉骨茶) (pork ribs soup)."Bak Kut Teh" in Hokkien dialect means "meat bone tea", [1] and the dish is pork ribs cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours.

  9. Hokkien mee - Wikipedia

    en.wikipedia.org/wiki/Hokkien_mee

    Some of the Hokkien Mee are served with bean sprouts, fried shallots, lard and sambal too. In Penang, pig skin, an ingredient rarely served in Kuala Lumpur, is a common topping as well. Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices and bean sprouts, topped with fried shallots and scallion.