redirected from
kong bak pao
Commonly found variants; note these may range from acceptable alternatives to
non-standard forms or incorrect spellings*.
* Singlish is a largely spoken creole, and as such descriptivism (recording forms that reflect actual pronunciation in spoken language, or as appearing in the linguistic corpus) is more pertinent than strict prescriptivism. Nevertheless, the use of more standard forms (or for words originating in languages with Latin script, such as Malay, accurate to the original spelling) is recommended and encouraged.
* Singlish is a largely spoken creole, and as such descriptivism (recording forms that reflect actual pronunciation in spoken language, or as appearing in the linguistic corpus) is more pertinent than strict prescriptivism. Nevertheless, the use of more standard forms (or for words originating in languages with Latin script, such as Malay, accurate to the original spelling) is recommended and encouraged.
also can:
kong bak pau kong bak pao
khong bak pau
→
Hokkien:
炕肉包
poj:
khòng-bah-pau
Detailed etymology
definitions
noun
- a Hokkien dish consisting of a slice of khong bak (pork belly braised in a soya-sauce-based gravy) sandwiched in an open steamed bun, sometimes with other ingredients such as vegetables or tau kwa
- (synecdoche) a traditional Hokkien steamed bun which is a flat, fluffy disc folded in half and steamed to form a semicircular receptacle for other ingredients and condiments, such as khong bak; a lotus leaf bun
Bunz, another new concept, gives the traditional kong bak pau a modern twist. In place of fatty pork is low-fat chicken, which is guaranteed to melt in your mouth. And it's healthier too.
— 2004 July 26, Low Shi Ping. Today, "Three-day feast". p.30
Garnish with parsley and serve with those steamed buns known as khong bak pau you can get from any market stall ...
— 1979 December 23, Terry Tan. New Nation, "CARVE A DUCK". p.22
usage notes
Related to the Taiwanese 割包, (POJ) koah-pau, a similar Hokkien dish.