Spicy noodle soup of the Peranakan kitchen.
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Spicy noodle soup of the Peranakan kitchen.
Hot.
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'Pulled tea' poured back and forth between two jugs from arm's length to create froth.
Pink rose-milk drink.
Malaysia's national dish.
A crossroads of Malay, Chinese, Indian and Peranakan cooking, best at hawker centres.
Sushi means the vinegared rice, not raw fish. Nigiri (hand-pressed) was Edo-era fast food; maki are rolls. Sashimi is raw fish without rice.
Noodle soup adapted from Chinese noodles; each region has its broth: shoyu, miso, shio or creamy pork-bone tonkotsu.
Ultra-light fried seafood and vegetables, from Portuguese influence.
'Grill what you like': savoury pancake with sauce and mayo.
Round octopus dumplings, Osaka's street snack.
Daily soup of fermented soybean paste in dashi.