10 Results for: (Concept:90000336-n)
SidSentence
101099 Originating from Xiamen , China , Lor_Mee is a Hokkien dish that was brought over to Singapore in the 1950s .
101100 Distinguished by its signature thick , dark and starchy sauce , Lor_Mee is traditionally made using thick flat yellow noodles .
101101 However , Lor_Mee stalls today will gladly also serve it with vermicelli .
101102 The thick dark sauce is often what determines whether a bowl of Lor_Mee is average or great , and it is made by stewing a combination of pork bones , eggs and spices .
101104 Ingredients that go into Lor_Mee vary , but commonly found items include braised pork , fish cake , braised eggs and slices of Ngo_Hiang ( fried meat roll ) .
101106 A bowl of Lor_Mee is also not complete without its usual condiments , such as minced garlic and ginger , red chilli and dark vinegar , added to give it that extra oomph .
101107 Recommended stalls where you can find that soulful bowl of Lor_Mee include Tiong_Bahru_Lor_Mee and 178 Lor_Mee at Tiong_Bahru_Market , Bukit_Purmei_Lor_Mee at Bukit_Purmei_Avenue and Yuan_Chuan_Lor_Mee at Amoy_Street_Food_Centre .
101107 Recommended stalls where you can find that soulful bowl of Lor_Mee include Tiong_Bahru_Lor_Mee and 178 Lor_Mee at Tiong_Bahru_Market , Bukit_Purmei_Lor_Mee at Bukit_Purmei_Avenue and Yuan_Chuan_Lor_Mee at Amoy_Street_Food_Centre .
102382 This tasty Lor_Mee is one of the best in Singapore .
104302 Lor Mee commands snaking queues every morning , and this comes as no surprise as Mr_Teo , the owner , has been dishing out Lor_Mee since the 70s .

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