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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.
Guangdong-style rice noodle roll. A rice noodle roll, also known as a steamed rice roll and cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. [1]
In Singapore, rice vermicelli is locally known and spelled as bee hoon, mee hoon, or mai fun. [2] [12] The dish is generally prepared mild without any spicy seasonings, and is a popular option for breakfast. [13]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Mohinga with fritters Rakhine mont di fish soup with garnish. Mohinga—rice vermicelli served with curry gravy and fish, an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar; Mont di—fish soup; there are a number of dishes, the Rakhine version from the Arakanese in western Myanmar is the most popular
Bakmi ayam is usually served with a separate chicken broth, boiled Chinese cabbage, and often wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam uses halal chicken fat, vegetable oil, or garlic oil to cater to Muslim eaters.
Luosifen is nicknamed a "bioweapon" by some due to its fecal-like odor, while enthusiasts believe that the scent gives the soul to the soup. [3] Chemically, the scent comes from the fermentative pickling process of the sour bamboo shoots, which converts the amino acids cysteine and tryptophan to hydrogen sulfide and skatole respectively. [ 11 ]
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
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