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vegetarian. Media: Singapore-style noodles. 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. [1]
Curry puff, also known as epok-epok, a flaky pastry usually stuffed with curry chicken, potato cubes, and a slice of hard-boiled egg. Sardines are sometimes used in place of chicken. Dendeng paru, a dish of dried beef lung cooked in spices. Goreng pisang, bananas rolled in flour, fried, and eaten as a snack.
Singapore Hokkien mee. A plate of Singapore-style hokkien mee. In Singapore, Hokkien mee ( 福建面) refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.
Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Hokkien mee. Noodle dish. A stir-fried dish of egg noodles and rice noodles in a fragrant stock. Kwetiau goreng. Noodle dish. Southeast Asia stir fried flat rice noodles. Shredded chicken noodles.
Teochew cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on ...
v. t. e. Economy rice or economic rice ( simplified Chinese: 经济饭; traditional Chinese: 經濟飯; pinyin: jīngjì fàn; Jyutping: ging1 zai3 faan6; Pe̍h-ōe-jī: keng-chè-pn̄g) is a type of food or food stall serving many dishes accompanied by rice, commonly found in hawker centres, street vendors or food courts in Malaysia and Singapore.
Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from the Hokkien dialect as "meat ...
Newton Food Centre. Newton Food Centre (纽顿熟食中心) is a major hawker centre in Newton, Singapore. The food centre was promoted by the Singapore Tourism Board (STB) as a tourist attraction for sampling Singaporean cuisine. It was first opened in 1971 and it closed down in 2005 as the government wanted to revamp the food centre.
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