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- Q6807485 subject Q15949236.
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- Q6807485 abstract "Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee Pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top.Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually exclusively prepared using thin noodles ("mee kia"), while yu wan mee can be cooked with other noodle varieties.Mee pok is a staple commonly offered in hawker centres and coffee shops in Singapore, together with other Chinese noodle dishes.".
- Q6807485 thumbnail Simple_mee_pok.jpg?width=300.
- Q6807485 type Q192874.
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- Q6807485 name "Mee pok".
- Q6807485 type Q192874.
- Q6807485 type Food.
- Q6807485 type FunctionalSubstance.
- Q6807485 type Thing.
- Q6807485 type Q2095.
- Q6807485 comment "Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee Pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng).".
- Q6807485 label "Mee pok".
- Q6807485 depiction Simple_mee_pok.jpg.
- Q6807485 name "Mee pok".