worldcuisines/food-kb-v1.1 huggingface dataset:
Mochi
Category: rice (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: موتشي
as - Assamese: মোচি
ca - Catalan: Mochi
cs - Czech: Moči
da - Danish: Mochi
de - German: Mochi
el - Greek: Μότσι
en-simple - Simple English: Mochi
eo - Esperanto: Moĉio
es - Spanish: Mochi
et - Estonian: Mochi
fa - Persian: موچی
fi - Finnish: Mochi
fr - French: Mochi
gd - Scottish Gaelic: Mochi
gl - Galician: Mochi
he - Hebrew: מוצ'י
hu - Hungarian: Mocsi
hy - Armenian: Մոչի
id - Indonesian: Moci
it - Italian: Mochi
ja - Japanese: 餅
jv - Javanese: Mochi
jv-x-bms - Basa Banyumasan: Moci
ka - Georgian: მოჩი
ko - Korean: 모찌
lv - Latvian: Moči
ms - Malay: Mochi
nb - Norwegian Bokmål: Mochi
nl - Dutch: Mochi
pa - Punjabi: ਮੋਚੀ
pl - Polish: Mochi
pt - Portuguese: Mochi
ro - Romanian: Mochi
ru - Russian: Моти
sl - Slovenian: Moči
sq - Albanian: Mochi
su - Sundanese: Moci
sv - Swedish: Mochi
th - Thai: โมจิ
tr - Turkish: Mochi
uk - Ukrainian: Мочі
uz - Uzbek: Mochi
vi - Vietnamese: Mochi
yue - Cantonese: 日式糯米糍
zh - Chinese: 麻糬

The dish is a rice cake made of a short-grain glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.
Tteok
Category: rice (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: تتيوك
az - Azerbaijani: Ttok
de - German: Tteok
en-simple - Simple English: Tteok
es - Spanish: Ttok
fr - French: Tteok
ha - Hausa: Tteok
hu - Hungarian: Ttok
hy - Armenian: Տտոկ
id - Indonesian: Tteok
it - Italian: Tteok
ja - Japanese: トック
jv - Javanese: Ttéok
ko - Korean: 떡
ms - Malay: Tteok
nl - Dutch: Tteok
pa - Punjabi: ਤੱਤਿਓਕ
pl - Polish: Tteok
pt - Portuguese: Tteok
ru - Russian: Тток
sv - Swedish: Tteok
tl - Tagalog: Tteok
tr - Turkish: Tteok
uk - Ukrainian: Тток
uz - Uzbek: Tteok
vi - Vietnamese: Tteok
zh - Chinese: 打糕

This dish is made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make this dish. In some cases, this dish is pounded from cooked grains.
Tangyuan
Category: dessert (rice dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: cdo - Mindong: Nguòng-siĕu-uòng
eo - Esperanto: Tangjŭano
es - Spanish: Tangyuan
fr - French: Tangyuan
hak - Hakka Chinese: Yàn-pán-é
id - Indonesian: Ronde
it - Italian: Tangyuan
ja - Japanese: 湯円
jv - Javanese: Rondhé
km - Khmer: នំពងត្រី
ko - Korean: 탕위안
ms - Malay: Tangyuan
my - Burmese: တန်ယွမ်သည်
nan - Minnan: Îⁿ-á
nb - Norwegian Bokmål: Tangyuan
pa - Punjabi: ਤਾਂਗਯੂਆਨ
ru - Russian: Танъюань
sv - Swedish: Tangyuan
th - Thai: ยฺเหวียนเซียว
tr - Turkish: Tangyuan
ug - Uyghur: يېپىشقاق گۈرۈچ كۇمىلىچى
vi - Vietnamese: Sủi dìn
wuu - Wu: 汤团
yue - Cantonese: 湯丸
za - Zhuang: Ceizraemxrouh
zh - Chinese: 湯圓

The dish is made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling.
Zongzi
Category: rice (rice cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: as - Assamese: জংজি
be - Belarusian: Цзунцзы
bew - Betawi: Ba'cang
cdo - Mindong: Cáe̤ng
cs - Czech: Cung-c'
de - German: Zongzi
eo - Esperanto: Zongzio
es - Spanish: Zongzi
fa - Persian: چیماکی
fr - French: Zongzi
hak - Hakka Chinese: Chung-chṳ́
id - Indonesian: Bacang
it - Italian: Zongzi
ja - Japanese: ちまき
jv - Javanese: Bakcang
ko - Korean: 쭝쯔
lzh - Literary Chinese: 糉
ms - Malay: Kuih cang
my - Burmese: ဝက်သားကောက်ညှင်းထုပ်
nan - Minnan: Bah-chàng
nb - Norwegian Bokmål: Zongzi
pa - Punjabi: ਜੌਂਗਜ਼ੀ
pt - Portuguese: Zongzi
pwn - Paiwan: bacang
ru - Russian: Цзунцзы
su - Sundanese: Bacang
sv - Swedish: Zongzi
th - Thai: บ๊ะจ่าง
tr - Turkish: Zongzi
ug - Uyghur: بالبولاق
uk - Ukrainian: Цзунцзи
vi - Vietnamese: Bánh ú
wuu - Wu: 粽子
yue - Cantonese: 糭
zh - Chinese: 粽

The dish is made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage.
Meghli
Category: dessert (rice pudding)
Cuisine: Levantine
Associated cuisines: Levantine
Area: Levant
Countries: Lebanon, Syria, Jordan, Israel, Palestine, Cyprus, Turkey
Region: Western Asia
Other names: ar - Arabic: المغلي
ru - Russian: Мигли

The dish is based on a floured rice pudding and spiced with anise, caraway, and cinnamon. The dish is often garnished with dried coconut flakes and various nuts including almonds, walnuts, pine nuts, and pistachios.
Muhallebi
Category: rice (rice pudding)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: مهلبية
arz - Egyptian Arabic: مهلبيه
az - Azerbaijani: Muhallebi
bg - Bulgarian: Малеби
ca - Catalan: Muhallebi
ckb - Central Kurdish: محەللەبی
el - Greek: Μουχαλεμπί
fa - Persian: مهلبی
fr - French: Mouhallabié
he - Hebrew: מלבי
it - Italian: Muhallebi
ja - Japanese: ムハッレビ
jv - Javanese: Muhallebi
kk - Kazakh: Мухаллеби
ms - Malay: Muhallebi
nl - Dutch: Mouhallabié
pt - Portuguese: Malabi
ro - Romanian: Muhalebiu
ru - Russian: Мухаллеби
sq - Albanian: Mualebi
tr - Turkish: Muhallebi
uk - Ukrainian: Мухалебі
ur - Urdu: مہلبیہ
zh - Chinese: 穆哈列比

The dish is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina.
Phirni
Category: dessert (rice pudding)
Cuisine: Pakistani
Associated cuisines: Kashmiri
Area: Kashmir
Countries: Pakistan
Region: Southern Asia
Other names: ks - Kashmiri: پِھرِن

This dish is made with ground rice or rice flour cooked in milk and served chilled. It is infused with fragrant spices like cardamom and saffron, and delicately flavored with floral essence. The dessert is garnished with nuts such as almonds and pistachios, along with edible decorations like petals and metallic leaf.
Kheer
Category: dessert (rice pudding)
Cuisine: Indian Subcontinent
Associated cuisines: Indian Subcontinent
Area: Indian Subcontinent
Countries: India, Pakistan, Bangladesh, Nepal, Bhutan, Sri Lanka, Maldives
Region: Southern Asia
Other names: ar - Arabic: طبق خير
as - Assamese: পায়স
az - Azerbaijani: Firni
bn - Bangla: পায়েস
ckb - Central Kurdish: شۆتینە
cs - Czech: Khír
dty - Doteli: खिर
en-simple - Simple English: Kheer
es - Spanish: Khir
fa - Persian: فرنی
fi - Finnish: Kheer
fr - French: Kheer
gu - Gujarati: ખીર
he - Hebrew: קיר
hi - Hindi: खीर
hy - Armenian: Ֆիրնի
id - Indonesian: Kheer
it - Italian: Kheer
ja - Japanese: キール
jv - Javanese: Kheer
kn - Kannada: ಪಾಯಸ
ko - Korean: 키르
mai - Maithili: खीर
ml - Malayalam: പായസം
mr - Marathi: खीर
nb - Norwegian Bokmål: Kheer
ne - Nepali: खिर
or - Odia: ଖିରି
pa - Punjabi: ਖੀਰ
pl - Polish: Khir
pnb - Western Punjabi: کھیر
pt - Portuguese: Kheer
ru - Russian: Фирни
sd - Sindhi: کيرڻي
ta - Tamil: பாயசம்
te - Telugu: పాయసము
tk - Turkmen: Phirny
uk - Ukrainian: Фірні
uz - Uzbek: Ferni

The dish is a pudding or porridge, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli, sago or tapioca .
Put chai ko
Category: dessert (rice pudding)
Cuisine: Hong Kong
Associated cuisines: Chinese
Area: Taishan
Countries: China, Hong Kong
Region: Eastern Asia
Other names: es - Spanish: Put chai ko
ja - Japanese: 砵仔糕
jv - Javanese: Put chai ko
nl - Dutch: Poet chaj koow
yue - Cantonese: 缽仔糕
zh - Chinese: 砵仔糕

The dish is made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside a bowl.
Bubur ketan hitam
Category: dessert (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Bubur ketan hitam
id - Indonesian: Bubur ketan hitam
jv - Javanese: Bubur ketan ireng
min - Minangkabau: Bubua katan itam
ms - Malay: Bubur pulut hitam
su - Sundanese: Bubur ketan hideung

The dish is a sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The rice is boiled until soft, and sugar and coconut milk are added.
Chè
Category: dessert (sweet drink)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Chè
fr - French: Chè
ja - Japanese: チェー
jv - Javanese: Chè
ko - Korean: 째
vi - Vietnamese: Chè

The dish is any sweet beverage, dessert soup or stew, or pudding. It includes a wide variety of distinct soups or puddings.
Khanom sot sai
Category: dessert (rice cake)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: ja - Japanese: カノムソートサイ
ms - Malay: Tepung bungkus

The dish is a dessert with a sweet filling. It is made up of coconut and palm sugar, and the filling is covered with steamed rice flour mixed with coconut cream.
Maja blanca
Category: dessert (rice pudding)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Maja blanca

The dish is a dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.
Tibok-tibok
Category: dessert (rice pudding)
Cuisine: Filipino
Associated cuisines: Pampanga, Cagayan
Area: Pampanga, Cagayan
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Tibok-tibok
pam - Pampanga: Tibuktíbuk
tl - Tagalog: Tibok-tibok

The dish is a dessert pudding made from water buffalo milk and ground glutinous rice. It has a soft, jelly-like texture and is typically topped with coconut curds before serving. The pudding is creamy white in color with a delicate, sweet, and slightly salty flavor.
Char Kway Teow
Category: noodle (stir fried noodle)
Cuisine: Singaporean, Malaysian
Associated cuisines: Singaporean, Malaysian
Area: Singapore, Malaysia
Countries: Singapore, Malaysia
Region: South Eastern Asia
Other names: en-simple - Simple English: Char kway teow
es - Spanish: Char kway teow
fr - French: Char kway teow
id - Indonesian: Char kway teow
ja - Japanese: チャークイティオ
jv - Javanese: Char kway teow
ko - Korean: 차 퀘티아우
ms - Malay: Char kway teow
nan - Minnan: Chhá-kóe-tiâu
ru - Russian: Чхаукуотиу
uk - Ukrainian: Чар квей тьйоу
wuu - Wu: 炒粿条
yue - Cantonese: 炒貴刁
zh - Chinese: 炒粿条

The dish is a stir-fried rice noodle dish over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Kwetiau Goreng
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Kwetiau goreng
jv - Javanese: Kwétiau gorèng
ms - Malay: Kuetiau goreng

The dish is made from noodles, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other Vegetable with an ample amount of kecap manis.
Mie Goreng
Category: noodle (stir-fried noodle, egg noodle)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: de - German: Bami Goreng
fr - French: Mie goreng
id - Indonesian: Mi goreng
ja - Japanese: ミーゴレン
jv - Javanese: Mi gorèng
ko - Korean: 미고렝
th - Thai: มีโกเร็ง
tl - Tagalog: Mie goreng
uk - Ukrainian: Мі горенг
zh - Chinese: 印尼炒麵

The dish is made from thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other Vegetable.
Yakisoba
Category: noodle (stir-fried noodle, soba)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: ياكيسوبا
ca - Catalan: Yakisoba
da - Danish: Yakisoba
de - German: Yakisoba
es - Spanish: Yakisoba
fa - Persian: یاکی‌سوبا
fr - French: Yakisoba
hu - Hungarian: Jakiszoba
hy - Armenian: Յակիսոբա
id - Indonesian: Yakisoba
it - Italian: Yakisoba
ja - Japanese: 焼きそば
jv - Javanese: Yakisoba
ko - Korean: 야키소바
ms - Malay: Yakisoba
pl - Polish: Yakisoba
pt - Portuguese: Yakisoba
ro - Romanian: Yakisoba
ru - Russian: Якисоба
sv - Swedish: Yakisoba
th - Thai: ยากิโซบะ
tr - Turkish: Yakisoba
uk - Ukrainian: Якісоба
vi - Vietnamese: Yakisoba
yue - Cantonese: 日式炒麪
zh - Chinese: 日式炒麵

The dish is prepared by frying wheat noodles with bite-sized pork and finely chopped Vegetable like cabbage, onions, bean sprouts, and carrots.
Yaki udon
Category: noodle (stir-fried noodle, udon)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Fukuoka
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Yaki udon
es - Spanish: Yaki udon
fa - Persian: یاکی‌اودون
fr - French: Yakiudon
it - Italian: Yakiudon
ja - Japanese: 焼きうどん
jv - Javanese: Yaki udon
ko - Korean: 야키우동
nl - Dutch: Yakiudon
pl - Polish: Yaki-udon
th - Thai: ยากิอูดง
vi - Vietnamese: Yaki udon
yue - Cantonese: 日式炒烏冬
zh - Chinese: 炒烏冬

The dish is prepared by stir-frying dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and Vegetable.
Chow mein
Category: noodle (stir-fried noodle)
Cuisine: Chinese
Associated cuisines: Chinese, Indian, Nepalese, British, American
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: شومن
as - Assamese: চাউ মিন
bn - Bangla: চাউমিন
da - Danish: Chow mein
de - German: Chow mein
es - Spanish: Chow mein
fa - Persian: چو مین
fr - French: Chow mein
gl - Galician: Chow mein
id - Indonesian: Mi goreng Tionghoa
it - Italian: Chow mein
ja - Japanese: 炒麺
jv - Javanese: Chow mein
kn - Kannada: ಚೌಮೀನ್
ko - Korean: 차오몐
la - Latin: Chow mein
mni - Manipuri: ꯆꯧ ꯆꯧ
nb - Norwegian Bokmål: Chow mein
ne - Nepali: चाउमिन
nl - Dutch: Chow mein
pl - Polish: Chow mein
ru - Russian: Чоу мейн
sat - Santali: ᱪᱟᱣᱢᱤᱱ
sv - Swedish: Chow mein
uk - Ukrainian: Чоу мейн
yue - Cantonese: 中式炒麪
zh - Chinese: 中式炒面

The dish prepared by stir-frying noodles with Vegetable and sometimes meat or tofu. There are several methods of frying the noodles and a range of toppings can be used.
Drunken noodles
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: es - Spanish: Fideos borrachos
ja - Japanese: パッキーマオ
jv - Javanese: Mi mendem
ko - Korean: 팟 키마오
ms - Malay: Mi mabuk
th - Thai: ผัดขี้เมา
uk - Ukrainian: П'яна локшина
yue - Cantonese: 醉貓炒河
zh - Chinese: 泰式炒宽粉

The dish originates from a spicy stir-fry dish that originally did not include noodles. The base ingredients of the aforementioned spicy stir-fry are garlic, shallots, fresh chilies, and shrimp paste, and holy basil (for topping). Eventually, the stir-fry was converted into a noodle dish made with broad rice noodles, soy sauce, fish sauce, oyster sauce, garlic, meat, seafood, chili, fresh black pepper pods and holy basil.
Singapore hokkien mee
Category: noodle (egg noodle, rice noodle, stir-fried noodle)
Cuisine: Singaporean
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Fujian, Singapore
Countries: Singapore, China
Region: Eastern Asia
Other names: ca - Catalan: Hokkien mee
de - German: Hokkien-Nudeln
es - Spanish: Hokkien mee
fa - Persian: هاکین می
gl - Galician: Hokkien mee
id - Indonesian: Mi Hokkien
it - Italian: Hokkien mee
ja - Japanese: ホッケン・ミー
jv - Javanese: Hokkien mee
ko - Korean: 호키엔 미
nan - Minnan: Hok-kiàn-mī
pa - Punjabi: ਹੋੱਕੀਏਨ ਮੀ
th - Thai: หมี่ฮกเกี้ยน
yue - Cantonese: 檳城蝦麵
zh - Chinese: 福建蝦麵

The dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours. Sambal chilli and calamansi limes are served on the side for the diner to blend in, giving it an extra zing and tanginess.
Penang hokkien mee
Category: noodle (egg noodle, rice vermicelli, noodle soup)
Cuisine: Malaysian
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Fujian, Penang
Countries: Malaysia, China
Region: Eastern Asia
Other names: ca - Catalan: Hokkien mee
de - German: Hokkien-Nudeln
es - Spanish: Hokkien mee
fa - Persian: هاکین می
gl - Galician: Hokkien mee
id - Indonesian: Mi Hokkien
it - Italian: Hokkien mee
ja - Japanese: ホッケン・ミー
jv - Javanese: Hokkien mee
ko - Korean: 호키엔 미
nan - Minnan: Hok-kiàn-mī
pa - Punjabi: ਹੋੱਕੀਏਨ ਮੀ
th - Thai: หมี่ฮกเกี้ยน
yue - Cantonese: 檳城蝦麵
zh - Chinese: 福建蝦麵

The dish primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. Sliced prawns or shrimps are also added into the dish, along with pork slices, hard boiled eggs, and kangkung.
Singapore hae mee
Category: noodle (egg noodle, rice noodle, noodle soup)
Cuisine: Singaporean
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Fujian, Singapore
Countries: Singapore, China
Region: Eastern Asia
Other names: ca - Catalan: Hokkien mee
de - German: Hokkien-Nudeln
es - Spanish: Hokkien mee
fa - Persian: هاکین می
gl - Galician: Hokkien mee
id - Indonesian: Mi Hokkien
it - Italian: Hokkien mee
ja - Japanese: ホッケン・ミー
jv - Javanese: Hokkien mee
ko - Korean: 호키엔 미
nan - Minnan: Hok-kiàn-mī
pa - Punjabi: ਹੋੱਕੀਏਨ ਮੀ
th - Thai: หมี่ฮกเกี้ยน
yue - Cantonese: 檳城蝦麵
zh - Chinese: 福建蝦麵

The dish consists of egg noodles and rice noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices, and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, prawn heads, white pepper, garlic and other spices.
Hokkien char mee
Category: noodle (egg noodle)
Cuisine: Malaysian
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Fujian, Kuala Lumpur
Countries: Malaysia
Region: South Eastern Asia
Other names: ca - Catalan: Hokkien mee
de - German: Hokkien-Nudeln
es - Spanish: Hokkien mee
fa - Persian: هاکین می
gl - Galician: Hokkien mee
id - Indonesian: Mi Hokkien
it - Italian: Hokkien mee
ja - Japanese: ホッケン・ミー
jv - Javanese: Hokkien mee
ko - Korean: 호키엔 미
nan - Minnan: Hok-kiàn-mī
pa - Punjabi: ਹੋੱਕੀਏਨ ਮੀ
th - Thai: หมี่ฮกเกี้ยน
yue - Cantonese: 檳城蝦麵
zh - Chinese: 福建蝦麵

The dish consists of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included).
Lo mein
Category: noodle (egg noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: لو مين
es - Spanish: Lo mein
it - Italian: Lo mein
jv - Javanese: Lo méin
ko - Korean: 로우민
sv - Swedish: Lo mein
uk - Ukrainian: Ло мейн
yue - Cantonese: 撈麪
zh - Chinese: 拌麵

The dish is made of thin flour-and-egg noodles which are notable for their elastic texture.  It often contains Vegetable and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons, and it can also be eaten with just Vegetable.
Mee goreng
Category: noodle (stir-fried noodle)
Cuisine: Bruneian, Singaporean, Malaysian
Associated cuisines: Bruneian, Singaporean, Malaysian, Indian
Area: Brunei, Singapore, Malaysia
Countries: Brunei Darussalam, Singapore, Malaysia
Region: South Eastern Asia
Other names: es - Spanish: Mee goreng
ms - Malay: Mi goreng
zh - Chinese: 馬來炒麵

The dish is prepared by stir-frying noodles with Vegetable, eggs, and other ingredients such as tofu and meat. Another version may include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce. A slice of lime, usually of the calamansi variety, is often placed at the side of the plate as a garnish.
Mee siam
Category: noodle (egg noodle, rice noodle)
Cuisine: Malaysian
Associated cuisines: Singaporean, Malaysian
Area: Penang, Peninsular Malaysia, Singapore
Countries: Singapore, Malaysia
Region: South Eastern Asia
Other names: es - Spanish: Mee siam
jv - Javanese: Mi siam
my - Burmese: မီးဆယမ်
th - Thai: มีเซียม
vi - Vietnamese: Mì Xiêm
yue - Cantonese: 米暹
zh - Chinese: 米暹

The dish consists of thin rice vermicelli of hot, sweet and sour flavours. the dish usually served along any of the followings sides: fried chicken, fried or boiled egg, speciality sambal, otak-otak, and luncheon meat.
Pad thai
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: ar - Arabic: باد تاي
bcl - Central Bikol: Pad thai
ca - Catalan: Pad thai
cs - Czech: Phad thai
cy - Welsh: Pad thai
de - German: Phat Thai
en-simple - Simple English: Pad thai
eo - Esperanto: Pad Taj
es - Spanish: Pad thai
fa - Persian: پد تای
fi - Finnish: Pad thai
fr - French: Phat thai
he - Hebrew: פאד תאי
hu - Hungarian: Phat thaj
hy - Armenian: Պադ-տայ
id - Indonesian: Pad thai
it - Italian: Pad thai
ja - Japanese: パッタイ
jv - Javanese: Pad thai
kn - Kannada: ಫಟ್ ಥಾಯ್
ko - Korean: 팟 타이
ms - Malay: Pad Thai
nl - Dutch: Pad thai
pl - Polish: Pad thai
ru - Russian: Пад-тай
sv - Swedish: Pad Thai
th - Thai: ผัดไทย
tl - Tagalog: Pad thai
uk - Ukrainian: Пад тай
vi - Vietnamese: Pad Thái
yue - Cantonese: 泰式炒貴刁
zh - Chinese: 泰式炒金邊粉

The dish is typically made with rice noodles, shrimp, peanuts, scrambled egg and bean sprouts. The ingredients are fried in a wok.
Pancit
Category: noodle (stir-fried noodle, egg noodle)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Pansit
ca - Catalan: Pancit
ceb - Cebuano: Pancit
de - German: Pancit
es - Spanish: Pancit
id - Indonesian: Pancit
it - Italian: Pancit
ja - Japanese: パンシット
jv - Javanese: Pancit
ko - Korean: 판싯
nb - Norwegian Bokmål: Pansit
ru - Russian: Пансит
tl - Tagalog: Pansit
vi - Vietnamese: Pancit

The dish is most commonly cooked by sautéing  them with garlic, onions, Vegetable (commonly carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, among others), and meat or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls).
Pancit bihon
Category: noodle (stir-fried noodle, rice vermicelli)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Pansit
ca - Catalan: Pancit
ceb - Cebuano: Pancit
de - German: Pancit
es - Spanish: Pancit
id - Indonesian: Pancit
it - Italian: Pancit
ja - Japanese: パンシット
jv - Javanese: Pancit
ko - Korean: 판싯
nb - Norwegian Bokmål: Pansit
ru - Russian: Пансит
tl - Tagalog: Pansit
vi - Vietnamese: Pancit

The dish is most commonly cooked by sautéing  them with garlic, onions, Vegetable (commonly carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, among others), and meat or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls).