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Personally design by FuWa's Head chef Joanne Chong,t is the most popular dish we are selling right now. The secret is fresh vegetable and fresh meat arrived daily from various vendors cook to order.
Curry is the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many, though certainly not all, curry dishes include turmeric, red pepper and cumin. The word curry is generally believed to be an anglicized version of the Tamil word kari, which means sauce.
Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Singapore, and is a close descendant of Kerala porotta.
Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives either from:
Chennai, a city in India which is formerly known as Madras. Roti canai is presumed to have been introduced by immigrant labour from the Madras region where a similar combination of parotta and dalcha - the accompanying lentil curry - is served.  The city has used variations of the name Chennai since 1640 A.D., predating the use of the colonial name Madras.
"Channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which was traditionally served with this dish. The roti in Northern India is different from that served in Malaysia. It is more similar to the South Indian parotta, a later variant of the Singaporean roti paratha. In addition, roti canai is served with dhal or lentils curry rather than chickpeas. Hence this is also moot.
'canai' the Malay word for 'spreading out', which refers to the act of preparing the dough.
Roti canai is circular and flat. To make the proper flattened circle, the dough can be twirled into a very thin sheet and then folded into a circular shape or spread as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay mean 'plate bread'.
In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.
Mee goreng (Malay: mi goreng; Indonesian: mie goreng; both meaning "fried noodles") is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with onion, fried tofu, chili, vegetables, tomatoes, and egg. It is commonly available at mamak stalls in Malaysia.
Indonesian Satay Chicken
Satay or sate is a dish consisting of diced or sliced
chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.
Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori. shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay is not the same as the Vietnamese condiment, “sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.
The Chinese word literally means imperial concubine chicken. It is invented by a Beijing chef inspired by opera "drunken beauty". Opera described Concubine Yang being left out by the Tang Dynasty emperor Xuan Zhong. She was drinking and passed out at the Gazebo. The Beijing cook captured the moment in the opera and used cooking wine in the dish. How Princess Cleopatra thru the translation is unknown.
Crab rangoon are deep-fried dumplings served in American Chinese, and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
Crab rangoon is rumored to have been introduced at the 1904 St. Louis World's Fair and is thought to be named after Rangoon (Yangon), the former capital city of Burma. It is also speculated that it may have been created in the 1950s by the "Polynesian-style" restaurant Trader Vic's.
Crab rangoon is an appetizer in American Chinese cuisine of North America. Though the history of crab rangoon is unclear, cream cheese is not a widely used ingredient in China. In fact, few Chinese recipes if any use cheese as an ingredient.
A similar American Chinese appetizer is called cream cheese wontons.
Each year on February 13th, people across the United States gather to celebrate National Crab Rangoon Day. The party fares include crab rangoon, a.k.a Rangs, from the participants' favorite local restaurant. Each party culminates in the naming of a Rang King - the party-goer that consumes the most Rangs.
An egg roll is an appetizer which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. It is said by some that the spring roll led to the creation of the egg roll.[who?] Many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines but Southern China is the most likely source, as it stems from features of Cantonese cuisine.
An egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it. It can be closed or open ended.
When compared with its cousin, the spring roll, the egg roll is generally larger; has a thicker, puffier skin; is crunchier; and has more filling than the spring roll. However, the terms "spring roll" and "egg roll" are often used somewhat interchangeably. The egg roll dough is wheat-based while the spring roll is sometimes rice-based.
In mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world, egg roll is predominantly referred to as the egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert. Some varieties are made with sesame seeds or other flavorings/toppings, such as chocolate, cream, or strawberry. The term may also be used to refer to another modern Asian breakfast cuisine that mixes the western omelet with thin egg roll wrappers.
In American Chinese cuisine, egg rolls are called either "Fried Egg Roll" or "Fried Spring Roll"—both terms are used interchangeably.
Jiăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
In Korean cuisine, filled dumplings are called mandu. Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean mandu are generally more like Mongolian buuz or Turkish mantı.
A plate of boiled dumplings (shuijiao).Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
Boiled dumplings; (shuijiao) literally "water dumplings" (水餃; pinyin: shuǐjiǎo).
Steamed dumplings; (zhengjiao) literally "steam-dumpling" (蒸餃; pinyin: zhēngjiǎo).
Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (鍋貼; pinyin: guōtiē), also referred to as "dry-fried dumplings" (煎餃; pinyin: jiānjiǎo).
Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or (蛋餃; pinyin: dànjiǎo).
Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and Chinese chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.
Dumplings, one of the major foods eaten during the Chinese New Year, and year round in the northern provinces. Traditionally, families get together to make jiaozi for the Chinese New Year. In rural areas, the choicest livestock is slaughtered, the meat ground and wrapped into dumplings, and frozen outside with the help of the freezing weather. Then they are boiled and served for the Chinese New Year feast. Dumplings with sweet, rather than savoury fillings are also popular as a Chinese New Year treat.
A plate of fried dumplings (guotie), and dipping sauce.Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. Gaau is simply the Cantonese pronunciation for 餃 (pinyin: jiǎo). The immediate noted difference to jiǎozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. In other words, these are steamed dumplings. The smaller size and the thinner pastry make the dumplings easier to cook through with steaming. Fillings include shrimp, scallop, chicken, tofu, mixed vegetables, and others. The most common type are shrimp dumplings, sometimes called as Haa Gaau ( 蝦餃; Cantonese Jyutping: haa1 gaau2; pinyin: xīajiǎo ). In contrast to jiǎozi, gaau are rarely home-made. Similar to jiaozi, many types of fillings exist, and dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chiuchow, Hakka, or Shanghai. More daring chefs may even incorporate a fusion from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay, curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest. Another Cantonese dumpling is the jau gok.
Jiaozi were so named because they were horn shaped. The Chinese for "horn" is jiǎo (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo on the right. 
According to folk tales, jiaozi were invented by Zhang Zhongjing, one of the greatest practitioners of traditional Chinese medicine in history. They were originally called "娇耳"(Pinyin: jiao'er) because they were used to treat frostbitten ears.
The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 (Jiǎozi in Mandarin Chinese) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.
The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (ラー油, known as làyóu (辣油) in China, red chili pepper-flavored sesame oil). The most common recipe found in Japan is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil, which is then wrapped into thinly-rolled dough skins.
Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in almost all ramen and Chinese restaurants in Japan.
The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子) in Japan, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Other popular methods include boiled sui-gyōza (水餃子) and deep fried age-gyōza (揚げ餃子).
They are best enjoyed while still steaming hot.
Making Guotie.Guotie (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; literally "pot stick") is pan-fried jiaozi, also known as potstickers in North America. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, Taiwanese, Japanese and Korean cuisines. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.
The Japanese yaki-gyōza (焼き餃子 ?) is similar to the guotie.
Other names for guotie:
Peking Ravioli — In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, MA, in 1958.
Wor tip (Cantonese Jyutping: wo1 tip3) is the Cantonese name for guotie.
Chinese perogies in parts of Western Canada where the influence of Eastern European cuisine is strong.
Pork Hash, in Hawaii, although it is not actually hash.
The guotie is said to date back to the Song Dynasty (960-1280 A.D.) in ancient China.
Singaporean Rice Noodle
Having nothing to do with Singapore, this is a stir fried dish made of Rice Vermicelli, Shrimp, Bean Sprout, scallion and onion.
Sesame chicken (also called Chinese sesame seed chicken) is a Chinese American dish commonly found in Chinese take-out and buffet restaurants in the United States and Chinese restaurants in Canada. The dish is very similar to General Tso's chicken (generally lacking white onions and assorted peppers, but with the addition of sprinkled sesame seeds), and, like that dish, likely derives from Hunan cuisine, which is Chinese.
The dish involves chicken (usually thigh) pieces that are boned, battered, and deep-fried, then dressed with a translucent, reddish-brown, semi-thick, sauce made from corn starch, Chinese vinegar or wine, Chinese chicken broth, and Chinese sugar. The dish is typically topped with toasted sesame seeds, hence the name Sesame Chicken (or Chinese Sesame Seed Chicken). Sesame chicken is generally served with steamed white rice made from Oryza sativa and steamed green broccoli.
Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness.
Bulgogi is traditionally grilled, but pan-cooking is common as well. A practice common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.
Bulgogi literally means "fire meat" in Korean (this refers to the cooking technique—over an open flame—rather than the dish's spiciness) The term is also applied to variations such as dak bulgogi (made with chicken) or dweji bulgogi (made with pork), although the seasonings are different.
There is a bulgogi fast-food hamburger sold at many Korean fast food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to a teriyaki burger in flavour.
The origins of bulgogi are unclear. It was originally called neobiani (너비아니)" and was prepared especially for the king during the Joseon Dynasty.
Some people do not like the spicy taste of kimchi. However, bulgogi is well-served with Western-style dishes and keep its flavors as Korean cuisine. Just over a quarter of the foreign respondents in 2007 chose bulgogi as their favorite Korean food.
Pad Thai (or Phad Thai, Thai: ผัดไทย, IPA: [pʰàt tʰāj], "Thai style frying") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. In Thailand, it is also served with a piece of banana flower.
Two different styles of Pad Thai have evolved: the version most often found in the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the West, which is heavier and may be covered in red oil.
Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount of it available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.
Its name literally means "Thai-style stir-fried noodles", which suggests an origin that isn't Thai. Indeed, noodle cookery in most Southeast Asian countries was introduced by the wave of immigrants from southern China settling in the region the past century. They brought with them rice noodles and their ways of cooking them. During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States and Australia.