https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F67%2Fen 2026-07-13T19:59:45Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/67/en&diff=158272&oldid=prev 2025-06-25T04:56:57Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>[[File:Tam bun peah.jpg|thumb|&#039;&#039;Tau sar pneah&#039;&#039;, also known as &#039;&#039;Tambun pneah&#039;&#039;, from [[Penang]]]]<br /> * &#039;&#039;&#039;[[Popiah]],&#039;&#039;&#039; Hokkien/Teochew-style crepe stuffed and rolled up with cooked shredded tofu and vegetables like turnip and carrots. The Peranakan version contains julienned bangkuang ([[jicama]]) and bamboo shoots, and the filling is seasoned with [[tauco|tauchu]] (fermented soybean paste) and meat stock. Another variation consists of popiah doused in a spicy sauce. Popiah can also be deep fried and served in a manner similar to the mainstream Chinese [[spring roll]].<br /> * &#039;&#039;&#039;Tau sar pneah,&#039;&#039;&#039; A famous [[Penang]] delicacy, this round-shaped Chinese pastry contains primarily green bean paste, and its ingredients include wheat flour, sugar and salt. It is &#039;&#039;&#039;also known as&#039;&#039;&#039; [[Tambun biscuit]]s as it was widely believed that the pastry originated from Bukit Tambun, [[Penang]]. Its popularity as a delicacy has made this pastry one of the must-buy souvenirs from [[Penang]].</div>

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