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Bai pong moan (Khmer: បាយពងមាន់, bay pông moăn [baːj pɔːŋ mŏən], lit. ''rice and chicken eggs'') is a Cambodian dish consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side.
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.
Lort cha (Khmer: លតឆា) is a Cambodian street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as greens or cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. [1]
Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow [citation needed] – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and ...
Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar. [5] Other Cambodian Chinese dishes include babor, [6] bai cha, [7] chai yor, [8] and num kroch. [9]
Singapore-style noodles – A dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour. Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong , noodles, and rice vermicelli .
Bihun goreng Soto mie bogor style noodle and rice vermicelli, cabbage, tomato, (cartilage and tendons of cow's trotters) and tripes, risoles spring rolls, served in broth soup, added sweet soy sauce, sprinkled with fried shallots and sambal chilli. Bihun goreng, in Chinese Indonesian cuisine, is stir-fried rice vermicelli with sweet soy sauce
Stir fried Broth-based Stir fried Ingredients: Egg noodles and rice noodles Egg noodles or fat yellow noodles Fat yellow noodles No dark soy sauce used: Dark soy sauce is used Egg, prawn, squid, fish cake and pork, often with lard, limes and sambal on the side. Prawn is the main ingredient, with slices of chicken or pork, egg, kangkung and ...
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