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Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
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It is known across Indonesia as masakan Padang. Palembang cuisine is the cuisine of the Palembang people in South Sumatra. Peranakan cuisine combines Chinese, Malay, Javanese and other influences into a unique blend. Laotian cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.
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.
The Sijil Pelajaran Malaysia (SPM), or the Malaysian Certificate of Education, is a national examination sat for by all Form 5 secondary school students in Malaysia.It is the equivalent of the General Certificate of Secondary Education (GCSE) of England, Wales and Northern Ireland; the Nationals 4/5 of Scotland; and the GCE Ordinary Level (O Level) of the Commonwealth of Nations.
Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia, simplified Chinese: 印尼中华料理; traditional Chinese: 印尼中華料理; pinyin: yìnní zhōnghuá liàolǐ; Pe̍h-ōe-jī: Ìn-nî Tiong-hôa Liāu-lí) is characterized by the mixture of Chinese with local Indonesian style.
[10] [9] In March 2021, Dewan Bahasa and Pustaka (DBP), Malaysia's authority on standardised Malay, formally declared that the proper spelling of flat rice noodles in Malaysian Malay is kuetiau. [9] In Indonesia, the dish is generally called kwetiau goreng , although some regions use the term mitiau instead of kwetiau .
It is said that a Nyonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. [2] Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home.