One of those quintessential Singaporean dishes, though you'll find other versions in Malaysia and beyond. In Singapore, it's a stir fry of egg and rice noodles with shrimp stock and lard. Bean sprouts and shrimp are common fillings, as is the occasional cockle, octopus, or pork, but this dish is all about the noodles and their surf-and-turf emulsified sauce of shrimp essence and pork fat.
South Dakota designated fry bread as the official state bread in 2005. Also known as "squaw bread" in some areas, fry bread is a native American food - a flat dough (usually leavened with yeast or baking powder) fried or deep-fried in oil, shortening, or lard. Fry bread is served with sweet toppings such as honey or powdered sugar, or as a "Navajo taco" with toppings such as beans, ground beef, lettuce, onions, tomatoes, and shredded cheese.
Fold garlicky sauteed zucchini, corn, cilantro, and grated pepper Jack cheese into flour tortillas and bake until browned and crispy. These quesadillas are also wonderful with the addition of chorizo or shredded chicken.