(Taiwan, Singapore, Malaysia, Hong Kong) A Hokkien and Teochew oyster dish similar to an omelette or pancake, where oysters are pan-fried or deep-fried and caked in beaten (chicken or duck) eggs mixed
(Taiwan, Singapore, Malaysia, Hong Kong) A Hokkien and Teochew oyster dish similar to an omelette or pancake, where oysters are pan-fried or deep-fried and caked in beaten (chicken or duck) eggs mixed with tapioca starch or sweet potato starch, spring onion, garlic chives, salt, pepper, etc, garnished with cilantro, originating from Southern Fujian and Chaoshan.
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(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
(US) An omelette with additional ingredients, typically bacon and oysters.
(Indonesia, Malaysia, Singapore) Grilled fish cake wrapped inside a banana leaf; a popular snack food in Southeast Asia, particularly Indonesia, Malaysia, Singapore.
(Singapore) A Teochew dish of taro paste, coconut paste and ginkgo nuts.
(Malaysia, Singapore) A Hakka Chinese dish consisting of tofu (or sometimes vegetables or mushrooms) filled with ground meat or fish paste.