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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2011) A plate of mee siam with egg and sambal. Mee Siam , which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia. There is also a "dry" version, which is essentially stir frying the rice noodles with the same spices used in the "gravy" version. In Thailand is well known as "Mee Kati" (Noodles with coconut milk). A Thai single dish that is popularly eaten as lunch in the Central Region. It is made by frying a rice noodle that has been dipped in boiling water with a thick, sweet, fragrant sauce. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts and Ku chai(Garlic chives) and tamarind. And addition tomato sauce or pink coloring. It is served with thinly sliced egg omelet, fresh bean sprouts, fresh Ku chai and banana blossom. In Singapore and Malaysia, it is a pure Nyonya speciality that is now prepared by Indians, Malays as well as Chinese stalls in Singapore and Malaysia with slight variation in ingredients. It is served with salted soy beans, dried bean curd, boiled egg, and tamarind, garnished with spring onions and Chinese chives. This cuisine-related article is a stub. You can help Wikipedia by expanding it.v · d · e