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2025-06-25T04:56:57Z

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[[File:Claypot rice xx.JPG|thumb|right|[[Claypot chicken rice]]]]
* '''[[Lor mee]],''' A bowl of thick yellow noodles served in a thickened gravy made from eggs, starch and pork stock.
* '''[[Marmite]] chicken,''' a unique dish of marinated fried chicken pieces glazed in a syrupy sauce made from [[marmite]], soy sauce, maltose and honey. This dish may also be prepared with other ingredients like pork ribs and prawns.
* '''Ngah Po Fan''' or '''Sha Po Fan,''' seasoned rice [[Clay pot cooking#Chinese|cooked in a claypot]] with secondary ingredients, and finished with soy sauce. A typical example is rice cooked with chicken, Chinese sausage, and vegetables. Claypots are also used for braising noodles, meat dishes and reducing soups. One of the most famous and common one is:
**[[Claypot chicken rice]], chicken rice served in a claypot, traditionally cooked with charcoal. Typical additions include salted fish and [[lap cheong]]. [[Bercham]], a suburb in Ipoh is famous for claypot chicken rice.
* '''[[Ngo hiang]]''' or '''lor bak,''' a fried meat roll made from spiced minced pork and chopped water chestnuts rolled up in soy bean curd sheets, and deep fried. It is usually served with small bowl of ''Lor'' (a thick broth thickened with corn starch and beaten eggs) and chilli sauce. The term also extends to other items sold alongside the meat rolls, like ''tao kwa'' (hard tofu), pork sausages, [[tofu skin]] sheets etc.
[[File:Ban mian.jpg|thumb|right|Pan Mee]]
* '''[[Oyster omelette]]''' or ''O-chian,'' a medley of small oysters is sauteed on a hot plate before being folded into an egg batter, which then has moistened starch mixed in for thickening, and finally fried to a crisp finish. Unlike other versions of oyster omelettes found throughout the Hokkien and Teochew diaspora, a thick savoury gravy is never poured onto Malaysian-style oyster omelettes; a chilli sauce is provided on the side for dipping instead.
* '''[[Pan mee]],''' noodle soup with hand-kneaded and torn pieces of noodles or regular strips of machine-pressed noodles, with a toothsome texture not unlike Italian pasta. A variant popular in the [[Klang Valley]] is known as "Chilli Pan Mee", and which of cooked noodles served with minced pork, a poached egg, fried anchovies and fried chilli flakes which are added to taste. Chilli Pan Mee is accompanied with a bowl of clear soup with leafy vegetables.

Translations:Malaysian cuisine/66/en - Revision history

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