Cantonese and Hainanese cooking are the most prevalent
Chinese cuisines in Malaysia some of the more common Malaysian-Chinese
dishes are Hainanese chiken rice (rice cooked in chicken
stock and served with steamed or roast chicken), char
kway teow (teochew-style fried noodles, with eggs, cockles
and chilli paste), or luak (hokkin oyster omelette),dim
sum (steamed dumplings and patties) and yong two foo (beancurd
and vegetables stuffed with fish).Good Chinese food is
available in we shops and from hawker stalls.
Cantonese light and delicately flavoured dishes are often
steamed with ginger and are very not apicy. Shark's fin
and birds' nest soups, and dim sum (mostly steamed delicacies
trolleyed to your table, but only served until early afternoon)
are Cantonese Other typical dishes include - steamed with
soya sauce, ginger, chicken stock and wine; wan ton soup;
blanched green vegetables in oyster sauce and suckling
Hainanese Simple cuisine from the southern
island of Hainan; chicken rice with sesame oil, soy and
a chilli and garlic sauce is their tastiest contribution.
Hakka Uses plenty of sweet potato and dried shrimp and
specialize in stewed pigs' trotters, yong tau foo (deep-fried
beancurd), and chill is and other vegetables stuffed with
Hokkien Being one of Singapore's biggest
dialect groups means Hokkien cuisine is prominent, particularly
in hawker centres, although there are very few Hokkien
restaurants. Hokkien Chinese invented the spring roll
and weir cooking uses lots of, noodles and in one or two
places you can still see them being made by hand. Hokkien
cuisine is also characterized by clear soups and steamed
seafood, eaten with soya sauce. Fried Hokkien mee (yellow
wheat noodles stir-fried with seafood and pork),hay cho
(deep fried balls of prawn) and bee noon (rice vermicelli
cooked with prawn. squid and beansprouts with lime and
chillies) are specialities.
Hunanese Known for its glutinous rice,
honeyed ham and pigeon soup.
Peking (Beijing) Chefs at the imperial court in Peking
had a repertoire of over, 8,000 recipes. Dumplings, noodles
and steamed buns predominate, since wheat is the staple
diet, but in Singapore, rice may accompany the meal. Peking
duck, shi choy(deepfried bamboo shoots), and hotand sour
soup are among the best Peking dishes Peking duck (with
the skin basted with syrup and cooked until crisp) is
usually eaten rolled into a pancake and accompanied by
hoisin sauce and spring onions. Fish dishes are usually
deep-fried and served with sweet and sour sauce, Shanghainese
Seafood dominates this cuisine and many dishes are cooked
in soya sauce. Braised fish-heads, braised abalone (a
large shellfish) in sesame sauce and crab and sweetcorn
soup are typical dishes. Wine is often used in the preparation
of meat dishes, hence drunken prawn and drunken crab.
Steamboat The Chinese answer to fondue
is a popular dish in Singapore and can be found in numerous
restaurants and at some hawker centres. Thinly sliced
pieces of raw meat, fish, prawns, cuttlefish, fishballs
and vegetables are gradually tossed into bubbling cauldron
in the centre of the table. They are then dunked into
hot chilli and soya sauces and the resulting soup provides
a flavour some broth to wash it all down at the end.
Szechuan Very spicy(garlic and chilli
are dominant),Szechuan is widely considered the tastiest
Chinese cuisine. Szechuan food includes heaps of hot red
pepers, traditionally considered to be protection against
cold and disease. Among the best Szechuan dishes are smoked
duck in tea leaves and camphor sawdust; minced pork with
beancurd; steamed chicken in lotus leaves; and fried eels
in garlic sauce.
Teochew Famous for its muay porridges. This is alight,
clear broth consumed with side dishes of crayfish, salted
eggs and vegetables.
Indian cooking can be divided into three schools: northern
and southern (neither eat beef) and Muslim (no pork).
Northern dishes tend to be more subtly spiced, use more-meat
and are served with breads. Southern dishes use fiery
spices, emphasize vegetables and are served with rice.
The best-known North Indian food are the tandoori dishes,
which are served with delicious fresh noon breads, baked
in ovens on-site other pancakes include roti, thosai and
chapati. Malaysia's famous mamak-men are Indian Muslims
who are highly skilled in everything from teh tank (see
Drink below) to rotis
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