Char siew rice: Difference between revisions
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Char siew rice as a dish in its own right |
Instantnood (talk | contribs) It's regional variations |
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#REDIRECT [[Barbecued pork with rice]] {{R from alternate name}} |
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'''Char siew rice''' ([[Simplified Chinese character|Simplified Chinese]]: 叉烧饭; [[Standard Mandarin|Mandarin]] [[Pinyin]]: chāshāo fàn) is a dish common in [[Malaysia]] and [[Singapore]]. |
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As its name implies, the dish is by its bare basics [[char siew]] served with plain rice. Regional variations may exist however. In Singapore, the dish is very often served in the same stall as that for the dominant [[Hainanese chicken rice]], hence using the same chicken-flavoured rice, topped off with sliced [[cucumber]], and always served with a choice of sauces comprising of garlic chilli and soy sauce. Upon request, it is also possible for both chicken and char siew to be served in the same dish. |
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In [[Hong Kong]], cha siu is almost always served at restaurants serving other BBQ or roasted meat items, such as soy sauce chicken, boiled sliced chicken, roasted pork, duck or goose, hence it is less refered to as a dish in its own right compared to those in Singapore or Malaysia, and commonly refered to as [[Barbecued pork with rice]]. |
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[[Category:Cantonese cuisine]] |
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[[Category:Malaysian cuisine]] |
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[[Category:Singaporean cuisine]] |
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[[Category:Rice dishes]] |
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{{food-stub}} |
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Revision as of 17:06, 29 December 2005
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