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  2. Sabahan cuisine - Wikipedia

    en.wikipedia.org/wiki/Sabahan_cuisine

    Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy. [2] Bosou, also called noonsom or tonsom, is the Kadazan-Dusun term for a traditional recipe of tangy fermented meat.

  3. Mie jawa - Wikipedia

    en.wikipedia.org/wiki/Mie_Jawa

    Noodles, chicken, eggs, garlic, shallot, candlenut, coriander, cabbage, leek, choy sum, tomato, salt and pepper Mie jawa ( lit. ' Java noodles ' ), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle , [ 1 ] commonly found in Indonesia and Malaysia.

  4. Malaysian Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Malaysian_Chinese_cuisine

    The final step involves stir frying the noodles to a dry finish with eggs, vegetables, and meat or seafood. [1] Wonton Mee. Wonton Mee (Chinese: 雲吞麵) - thin egg noodles with wonton dumplings (Chinese: 雲吞), choy sum and char siu. The dumplings are usually made of pork or prawns and typically boiled or deep fried.

  5. 15 Best Low-Sodium Canned Soups, According to Dietitians - AOL

    www.aol.com/lifestyle/15-best-low-sodium-canned...

    Progresso Reduced Sodium Roasted Chicken Noodle Soup Progresso Nutrition (per 1 cup) : 80 calories, 1.5 g fat (0 g saturated fat), 460 mg sodium, 12 g carbs (1 g fiber, 1 g sugar), 5 g protein

  6. Choy sum - Wikipedia

    en.wikipedia.org/wiki/Choy_sum

    Choy sum is a green leafy vegetable similar to gai lan, and can be characterized by the distinct yellow flowers which it bears.Each flower has four yellow, oval to round petals with six stamens on fleshy, erect stems which are 0.5 to 1 centimetre (1 ⁄ 4 to 1 ⁄ 2 inch) in diameter and 15 to 20 cm (6 to 8 in) tall with light to dark green, and are oval (becomes acuminate shaped, or basal ...

  7. Sorrowful Rice - Wikipedia

    en.wikipedia.org/wiki/Sorrowful_Rice

    Sorrowful Rice (Chinese: 黯然销魂饭; pinyin: ànránxiāohún fàn; Cantonese Yale: gam yin siu wan fan), or simply char siu egg rice, is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery. [1]

  8. Cantonese cuisine - Wikipedia

    en.wikipedia.org/wiki/Cantonese_cuisine

    May be served dry or in soup. Beef chow fun: 乾炒牛河: 干炒牛河: gon1 caau2 ngau4 ho2: gān chǎo niú hé: Fried beef noodles made with hor-fun, typically chilli oil is also added. Chow mein: 炒麵: 炒面: caau2 min6: chǎo miàn: A generic term for various stir-fried noodle dishes. Hong Kong-style chow mein is made from pan-fried ...

  9. Bakmi - Wikipedia

    en.wikipedia.org/wiki/Bakmi

    In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to a more complete version served with fried or boiled wonton and bakso . [8] The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste.

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