Hokkien noodles
Hokkien noodles ( Chinese 福建 麵 / 福建 面 , Pinyin fújiànmiàn , Pe̍h-ōe-jī Hok-kiàn mī - "Fujian noodles") are thick egg noodles from the Fujian province of the same name(" Hokkien " in the local Min-Nan- Language ) in the southeast of China. They are made from wheat flour and areoften available pre-cookedin Asian stores. Hokkien noodles are offered in many Southeast Asian countries (especially Malaysia and Singapore ), where they were introduced by immigrants from the Fujian. This is also the name given to fried noodles, which are prepared in the Hokkien style (Fujian style).
dishes
There are two types of Hokkien noodles: Hokkien hae mee and Hokkien char mee . Hokkien hae mee ( 福建 蝦 麵 / 福建 蝦 面 , fújiàn xiāmiàn - "Hokkien noodles with shrimp") is common in Penang and Singapore. While Hokkien char mee ( 福建 炒麵 / 福建 炒面 , fújiàn chǎomiàn - "Hokkien fried noodles ") is mostly offered in Kuala Lumpur and in the Klang Valley. Depending on the region, the term “Hokkien noodles” is either Hokkien hae mee (Hokkien noodles with shrimp) or Hokkien char mee (Hokkien fried noodles ).
| Hokkien hae mee (Hokkien noodles with shrimp) |
Hokkien char mee (Hokkien fried noodles) |
|---|---|
| Noodle dish from Penang or Singapore with prawns | Noodle dish from Kuala Lumpur |
| Soup dish (Penang) or stir-fry (Singapore) | Stir fry |
| Egg noodles and rice noodles | Thick yellow pasta |
| Without dark soy sauce | With dark soy sauce |
| Shrimp as the main ingredient, as well as slices of chicken or pork, squid and fish cakes. In the Penang version, Kang Kong ( water spinach ) is often used. |
Chicken or pork slices, squid and cabbage |
Web links
Individual evidence
- ↑ http://www.kochmeister.com/thema.1353.0-kleine-asia-nudel-kunde.html ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
