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Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
Shahe fen (沙河粉), or hor fun / he fen (河粉), is a type of wide Chinese noodle made from rice. [1] [2] Its Minnan Chinese name, 粿條 (pronounced guǒtiáo in Mandarin), is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau (kwetiau goreng), and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao).
Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Tomato kway teow (Chinese: 茄汁粿條) - kway teow noodles stir-fried with sweet tomato gravy, meat (usually chicken pieces), eggs and vegetables. A popular dish in Chinese restaurants throughout Sarawak, another variant (Chinese: 茄汁麵) utilises egg noodles which have been fried to a crisp, and then immersed with the gravy and ingredients.
Chai tow kway (菜頭粿), dim sum with main ingredients steamed rice flour and shredded white daikon. Char kway teow (炒粿條), stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. This noodle dish similar to kwetiau goreng.
Char kway teow (炒粿条; chǎo guǒ tiáo), thick, flat rice noodles stir-fried in dark soy sauce with shrimp, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage and fried cubes of lard. Char siu (叉烧; chā shāo), also romanised cha-su, cha siu, cha sio, caa siu and char siew, is barbecued pork in Cantonese ...
The Australian dollar, which can serve as a more liquid proxy for the Chinese currency, rose 1.2% on the day to $0.6262. The euro, meanwhile rose 1.3% on the day to $1.0401, set for one of its ...
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. In some places such as Singapore, it is confusingly and mistakenly translated as carrot cake [note 1] (compare with flour-based cake).