Category Archives: Photography
iPhoneOgraphy – 12 Dec 2016 (Day 347/366)
A frog is any member of a diverse and largely carnivorous group of short-bodied, tailless amphibians composing the order Anura (Ancient Greek an-, without + oura, tail). The oldest fossil “proto-frog” appeared in the early Triassic of Madagascar, but molecular clock dating suggests their origins may extend further back to the Permian, 265 million years ago. Frogs are widely distributed, ranging from the tropics to subarctic regions, but the greatest concentration of species diversity is in tropical rainforests. There are approximately 4,800 recorded species, accounting for over 85% of extant amphibian species. They are also one of the five most diverse vertebrate orders.
The body plan of an adult frog is generally characterized by a stout body, protruding eyes, cleft tongue, limbs folded underneath, and the absence of a tail in adults. Besides living in fresh water and on dry land, the adults of some species are adapted for living underground or in trees. The skin of the frog is glandular, with secretions ranging from distasteful to toxic. Warty species of frog tend to be called toads but the distinction between frogs and toads is based on informal naming conventions concentrating on the warts rather than taxonomy or evolutionary history; some toads are more closely related to frogs than to other toads. Frogs’ skins vary in colour from well-camouflaged dappled brown, grey and green to vivid patterns of bright red or yellow and black to advertise toxicity and warn off predators.
Frogs typically lay their eggs in water. The eggs hatch into aquatic larvae called tadpoles that have tails and internal gills. They have highly specialized rasping mouth parts suitable for herbivorous, omnivorous or planktivorous diets. The life cycle is completed when they metamorphose into adults. A few species deposit eggs on land or bypass the tadpole stage. Adult frogs generally have a carnivorous diet consisting of small invertebrates, but omnivorous species exist and a few feed on fruit. Frogs are extremely efficient at converting what they eat into body mass. They are an important food source for predators and part of the food web dynamics of many of the world’s ecosystems. The skin is semi-permeable, making them susceptible to dehydration, so they either live in moist places or have special adaptations to deal with dry habitats. Frogs produce a wide range of vocalizations, particularly in their breeding season, and exhibit many different kinds of complex behaviors to attract mates, to fend off predators and to generally survive.
Frogs are valued as food by humans and also have many cultural roles in literature, symbolism and religion. Frog populations have declined significantly since the 1950s. More than one third of species are considered to be threatened with extinction and over one hundred and twenty are believed to have become extinct since the 1980s. The number of malformations among frogs is on the rise and an emerging fungal disease, chytridiomycosis, has spread around the world. Conservation biologists are working to understand the causes of these problems and to resolve them.
The name frog derives from Old English frogga, abbreviated to frox, forsc, and frosc, probably deriving from Proto-Indo-European preu = “to jump”. About 88% of amphibian species are classified in the order Anura. These include around 4,810 species in 33 families, of which the Leptodactylidae (1,100 spp.), Hylidae (800 spp.) and Ranidae (750 spp.) are the richest in species.
The use of the common names “frog” and “toad” has no taxonomic justification. From a classification perspective, all members of the order Anura are frogs, but only members of the family Bufonidae are considered “true toads”. The use of the term “frog” in common names usually refers to species that are aquatic or semi-aquatic and have smooth, moist skins; the term “toad” generally refers to species that are terrestrial with dry, warty skins. There are numerous exceptions to this rule. The European fire-bellied toad (Bombina bombina) has a slightly warty skin and prefers a watery habitat whereas the Panamanian golden frog (Atelopus zeteki) is in the toad family Bufonidae and has a smooth skin.
The Anura include all modern frogs and any fossil species that fit within the anuran definition. The characteristics of anuran adults include: 9 or fewer presacral vertebrae, the presence of a urostyle formed of fused vertebrae, no tail, a long and forward-sloping ilium, shorter fore limbs than hind limbs, radius and ulna fused, tibia and fibula fused, elongated ankle bones, absence of a prefrontal bone, presence of a hyoid plate, a lower jaw teeth (with the exception of Gastrotheca guentheri) consisting of three pairs of bones (angulosplenial, dentary, and mentomeckelian, with the last pair being absent in Pipoidea), an unsupported tongue, lymph spaces underneath the skin, and a muscle, the protractor lentis, attached to the lens of the eye. The anuran larva or tadpole has a single central respiratory spiracle and mouthparts consisting of keratinous beaks and denticles.
Frogs and toads are broadly classified into three suborders: Archaeobatrachia, which includes four families of primitive frogs; Mesobatrachia, which includes five families of more evolutionary intermediate frogs; and Neobatrachia, by far the largest group, which contains the remaining 24 families of modern frogs, including most common species throughout the world. The Neobatrachia suborder is further divided into the two superfamilies Hyloidea and Ranoidea. This classification is based on such morphological features as the number of vertebrae, the structure of the pectoral girdle, and the morphology of tadpoles. While this classification is largely accepted, relationships among families of frogs are still debated.
Some species of anurans hybridize readily. For instance, the edible frog (Pelophylax esculentus) is a hybrid between the pool frog (P. lessonae) and the marsh frog (P. ridibundus). The fire-bellied toads Bombina bombina and B. variegata are similar in forming hybrids. These are less fertile than their parents, giving rise to a hybrid zone where the hybrids are prevalent.
Shot & Edited using iPhone 6+
iPhoneOgraphy – 11 Dec 2016 (Day 346/366)
The coho salmon (Oncorhynchus kisutch; Karuk: achvuun) is a species of anadromous fish in the salmon family, one of the several species of Pacific salmon. Coho salmon are also known as silver salmon or “silvers”. The scientific species name is based on the Russian common name kizhuch (кижуч).
During their ocean phase, coho salmon have silver sides and dark-blue backs. During their spawning phase, their jaws and teeth become hooked. After entering fresh water, they develop bright-red sides, bluish-green heads and backs, dark bellies and dark spots on their backs. Sexually maturing fish develop a light-pink or rose shading along the belly, and the males may show a slight arching of the back. Mature adults have a pronounced red skin color with darker backs and average 28 inches (71 cm) and 7 to 11 pounds (3.2 to 5.0 kg), occasionally reaching up to 36 pounds (16 kg). They also develop a large kype (hooked beak) during spawning. Mature females may be darker than males, with both showing a pronounced hook on the nose.
The traditional range of the coho salmon runs along both sides of the North Pacific Ocean, from Hokkaidō, Japan and eastern Russia, around the Bering Sea to mainland Alaska, and south to Monterey Bay, California. Coho salmon have also been introduced in all the Great Lakes, as well as many landlocked reservoirs throughout the United States.
In their freshwater stages, coho feed on plankton and insects, then switch to a diet of small fish upon entering the ocean as adults. Spawning habitats are small streams with stable gravel substrates.
Salmonid species on the west coast of the United States have experienced dramatic declines in abundance during the past several decades as a result of human-induced and natural factors.
iPhoneOgraphy – 10 Dec 2016 (Day 345/366)
The king penguin (Aptenodytes patagonicus) is the second largest species of penguin. In size it is second only to the emperor penguin. There are two subspecies – A. p. patagonicus and A. p. halli; patagonicus is found in the South Atlantic and hallielsewhere.
King penguins eat small fish, mainly lanternfish, and squid and rely less than most Southern Ocean predators on krill and other crustaceans. On foraging trips they repeatedly dive to over 100 metres (330 ft), and have been recorded at depths greater than 300 metres (980 ft).
King penguins breed on the subantarctic islands at the northern reaches of Antarctica, South Georgia, and other temperate islands of the region.
The king penguin stands at 70 to 100 cm (28 to 39 in) tall and weighs from 9.3 to 18 kg (21 to 40 lb). Males are slightly larger than females. The mean body mass of adults from Marion Island was 12.4 kg (27 lb) for 70 males and 11.1 kg (24 lb) for 71 females. Another study from Marion Island found that the mean mass of 33 adults feeding chicks was 13.1 kg (29 lb). Thus the average weight of the king penguin is similar or just slightly higher than that of the largest living flying birds. The plumage of the king penguin is broadly similar to that of the closely-related emperor penguin, with a broad cheek patch contrasting with surrounding dark feathers and yellow-orange color at the top of the chest, however the cheek patch of the adult king penguin is bright orange whereas that of the emperor penguins is white, while the chest orange tends to be more vivid and less yellowish in the king species. Both species have colorful markings along the side of their lower mandible, but these are pinkish in emperor penguins and orange in king penguins. Emperor and king penguins do not occur together in the wild typically, with the possible exception of vagrants at sea, but the emperor can readily be distinguished by being noticeably larger and bulkier. Once fully molted of its heavy dark brown down, the juvenile king penguin resembles the adult but is somewhat less colorful. King penguins often breed on the same large, circumpolar islands as at least half of all living penguins, but it is easily distinguished from co-occurring penguins by its much larger size and taller frame, distinctive markings and grizzled sooty-grayish rather than blackish back.
The word penguin first appears in the 16th century as a synonym for great auk. When European explorers discovered what are today known as penguins in the Southern Hemisphere, they noticed their similar appearance to the great auk of the Northern Hemisphere, and named them after this bird, although they are not closely related.
The etymology of the word penguin is still debated. The English word is not apparently of French, Breton or Spanish origin (the latter two are attributed to the French word pingouin “auk”), but first appears in English or Dutch.
Some dictionaries suggest a derivation from Welshpen, “head” and gwyn, “white”, including the Oxford English Dictionary, the American Heritage Dictionary, the Century Dictionary and Merriam-Webster, on the basis that the name was originally applied to the great auk, either because it was found on White Head Island (Welsh Pen Gwyn) in Newfoundland, or because it had white circles around its eyes (though the head was black).
An alternative etymology links the word to Latin pinguis, which means “fat” or “oil”. Support for this etymology can be found in the alternative Germanic word for penguin, fettgans or “fat-goose”, and the related Dutch word vetgans.
iPhoneOgraphy – 09 Dec 2016 (Day 344/366)
Snow pertains to frozen crystalline water throughout its life cycle, starting when it precipitates from clouds and accumulates on surfaces, then metamorphoses in place, and ultimately melts, slides or sublimates away. Snowstorms organize and develop by feeding on sources of atmospheric moisture and cold air. Snowflakes nucleate around particles in the atmosphere by attracting supercooled water droplets, which freeze in hexagonal-shaped crystals. Snowflakes take on a variety of shapes, basic among these are platelets, needles, columns and rime. As snow accumulates into a snowpack, it may blow into drifts. Over time, accumulated snow metamorphoses, by sintering, sublimation and freeze-thaw. Where the climate is cold enough for year-to-year accumulation, a glacier may form. Otherwise, snow typically melts, seasonally, and causes runoff into streams and rivers and recharging groundwater.
Major snow-prone areas include the Arctic and Antarctica, the upper half of the Northern Hemisphere, and alpine regions.
Scientists study snow at a wide variety of scales that include the physics of chemical bonds and clouds; the distribution, accumulation, metamorphosis, and ablation of snowpacks; and the contribution of snowmelt to river hydraulics and ground hydrology. In doing so, they employ a variety of instruments to observe and measure the phenomena studied. Their findings contribute to knowledge applied by engineers, who adapt vehicles and structures to snow, by agronomists, who address the availability of snowmelt to agriculture, and those, who design equipment for sporting activities on snow. Scientists develop and others employ snow classification systems that describe its physical properties at scales ranging from the individual crystal to the aggregated snowpack. A sub-specialty is avalanches, which are of concern to engineers and outdoors sports people, alike.
Snow affects such human activities as transportation: creating the need for keeping roadways, wings, and windows clear; agriculture: providing water to crops and safeguarding livestock, and such sports as skiing, snowboarding, and snow machine travel. Snow affects ecosystems, as well, by providing an insulating layer during winter under which plants and animals are able to survive the cold.
iPhoneOgraphy – 08 Dec 2016 (Day 343/366)
Otaru (小樽市 Otaru-shi) is a city and port in Shiribeshi Sub prefecture, Hokkaido, Japan, northwest of Sapporo. The city faces the Ishikari Bay, and has long served as the main port of the bay. With its many historical buildings, Otaru is a popular tourist destination. Because it is a 25-minute drive from Sapporo, it has recently grown as a bedroom community.
As of 31 July, 2011, the city has an estimated population of 131,706 with 67,308 households and a population density of 541.71 persons per km (1,403.0 persons per sq. mi.). The total area is 243.13 km (93.87 sq mi). Although it is the largest city in Shiribeshi Sub prefecture, the subprefecture’s capital is the more centrally located Kutchan.
Otaru is a port town on the coast of the Sea of Japan in northern Shiribeshi Sub prefecture. The southern portion of the city is characterized by the steep slopes of various mountains, notably Tenguyama; and the altitude of the land sharply drops from the mountains to the sea. The land available between the coast and mountains has been almost completely developed, and the developed part of the city on the mountain slopes is called Saka-no-machi, or “Hill town”, including hills named Funamizaka (Boat-view Hill) and Jigokuzaka (Hell Hill).
The city was an Ainu habitation, and the name “Otaru” is recognised as being of Ainu origin, possibly meaning “River running through the sandy beach”. The very small remaining part of the Temiya Cave contains carvings from the Zoku-Jōmon period of Ainu history, around A.D. 400. Otaru was recognised as a village by the bakufu in 1865, and in 1880 the first railway line in Hokkaido was opened with daily service between Otaru and Sapporo.
An Imperial decree in July 1899 established Otaru as an open port for trading with the United States and the United Kingdom.
The city flourished well as the financial and business center in Hokkaido as well as the trade port with Japanese ruled southern Sakhalin until the 1920s. Otaru was redesignated as a city on August 1, 1922.
On December 26, 1924, a freight train loaded with 600 cases of dynamite exploded in Temiya Station, damaging the warehouse, the harbour facilities and the surrounding area. Local officials stated that at least 94 were killed and 200 injured in this disaster.
Since the 1950s, as the coal industry around the city went into a decline, the status of economic hub shifted from Otaru to Sapporo.
A canal adorned with Victorian-style street lamps runs through Otaru. The city attracts a large number of Japanese tourists as well as Russian visitors.
Otaru is well known for its beer, and Otaru Beer, next to the canal, is a popular restaurant with a medieval theme. Otaru is also known for the freshness of its sushi. The town also has substantial shopping arcades and bazaars, but fewer than nearby Sapporo.
iPhoneOgraphy – 07 Dec 2016 (Day 342/366)
A muffin is an individual-sized, baked quick bread product.
Muffins in the United States are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar frosting. Muffins are available in both savory varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip or banana flavours. Muffins are often eaten as a breakfast food. Coffee may be served to accompany muffins. Fresh baked muffins are sold by bakeries, donut shops and some fast food restaurants and coffeehouses. Factory baked muffins are sold at grocery stores and convenience stores and they are also served in some coffee shops and cafeterias.
Outside the United Kingdom, an English muffin is a flatter disk-shaped, typically unsweetened bread of English origin. These muffins are popular in Commonwealth countries and the United States. English muffins are often served toasted for breakfast. English muffins may be served with butter or margarine. English muffins may be topped with sweet toppings, such as jam or honey, or savoury toppings (e.g., round sausage, cooked egg, cheese or bacon). English muffins are typically eaten as a breakfast food.
Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top “baking”, as is done with yeast dough, was a useful method when baking in an oven was not practical.
iPhoneOgraphy – 06 Dec 2016 (Day 341/366)
A love lock or love padlock is a padlock which sweethearts lock to a bridge, fence, gate, or similar public fixture to symbolize their love. Typically the sweethearts’ names or initials are inscribed on the padlock, and its key is thrown away to symbolize unbreakable love. Since the 2000s, love locks have proliferated at an increasing number of locations worldwide. They are now mostly treated by municipal authorities as litter or vandalism, and there is some cost to their removal. However, there are authorities who embrace them, and who use them as fundraising projects or tourism attractions.
The history of love padlocks dates back at least 100 years to a melancholic Serbian tale of World War I, with an attribution for the bridge Most Liubavi (lit. the Bridge of Love) in the spa town of Venjačka Banja. A local schoolmistress named Nada, who was from Vrnjačka Banja, fell in love with a Serbian officer named Relja. After they committed to each other Relja went to war in Greece where he fell in love with a local woman from Corfu. As a consequence, Relja and Nada broke off their engagement. Nada never recovered from that devastating blow, and after some time she died due to heartbreak from her unfortunate love. As young women from Vrnjačka Banja wanted to protect their own loves, they started writing down their names, with the names of their loved ones, on padlocks and affixing them to the railings of the bridge where Nada and Relja used to meet.
In the rest of Europe, love padlocks started appearing in the early 2000s. The reasons love padlocks started to appear vary between locations and in many instances are unclear. However, in Rome, the ritual of affixing love padlocks to the bridge Ponte Milvio can be attributed to the 2006 book I Want You by Italian author Federico Moccia, who made a film adaptation in 2007.
iPhoneOgraphy – 05 Dec 2016 (Day 340/366)
In modern popular fiction, a superhero (sometimes rendered super-hero or super hero) is a type of costumed heroic character who possesses supernatural or superhuman powers and who is dedicated to fighting crime, protecting the public, and usually battling super villains. A female superhero is sometimes called a super heroine (also rendered super-heroine or super heroine). Fiction centered on such characters, especially in American comic books since the 1930s, is known as superhero fiction.
By most definitions, characters do not require actual supernatural or superhuman powers or phenomena to be deemed superheroes. While the Dictionary.com definition of “superhero” is “a figure, especially in a comic strip or cartoon, endowed with superhuman powers and usually portrayed as fighting evil or crime”, the longstanding Merriam-Webster dictionary gives the definition as “a fictional hero having extraordinary or superhuman powers; also: an exceptionally skillful or successful person”. Terms such as masked crime fighters, costumed adventurers or masked vigilantes are sometimes used to refer to characters such as the Spirit, who may not be explicitly referred to as superheroes but nevertheless share similar traits.
Some superheroes use their powers to counter day-to-day crime while also combating threats against humanity from super villains, who are their criminal counterparts. Often at least one of these supervillains will be the superhero’s archenemy. Some long-running superheroes such as Superman, Batman, Spider-Man, Wonder Woman, Captain America, and Iron Man have a rogues gallery of many villains.
The word ‘superhero’ dates to at least 1917. Antecedents of the archetype include such folkloric heroes as Robin Hood, who adventured in distinctive clothing. The 1903 play The Scarlet Pimpernel and its spinoffs popularized the idea of a masked avenger and the superhero trope of a secret identity. Shortly afterward, masked and costumed pulp-fiction characters such as Zorro (1919) or The Shadow (1930) and comic strip heroes, such as the Phantom (1936) began appearing, as did non-costumed characters with super strength, including Patoruzú (1928), the comic-strip character Popeye (1929) and novelist Philip Wylie’s protagonist Hugo Danner (1930).
In the 1930s, both trends came together in some of the earliest superpowered costumed heroes such as Japan’s Ōgon Bat (visualized in painted panels used by kamishibai oral storytellers in Japan since 1931), Mandrake the Magician (1934), Superman in 1938 and Captain Marvel (1939) at the beginning of the Golden Age of Comic Books.
iPhoneOgraphy – 04 Dec 2016 (Day 339/366)
French fries (American English), chips (British English), fries, finger chips (Indian English), or French-fried potatoes are batonnet or allumette cut deep-fried potatoes. In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa, Ireland and New Zealand, thinly cut fried potatoes are sometimes called shoestring fries to distinguish them from the thicker-cut chips.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of fast food restaurants. Fries in America are generally salted and are often served with ketchup; in many countries they are topped instead with other condiments or toppings, including vinegar, mayonnaise, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant of the french fry uses less or even no oil.
Some claim that fries originated in Belgium, and that the ongoing dispute between the French and Belgians about where they were invented is highly contentious, with both countries claiming ownership. From the Belgian standpoint the popularity of the term “French fries” is explained as a “French gastronomic hegemony” into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity between the two countries.
Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): “The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here.” Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735. Also, given 18th century economic conditions: “It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan…”.
Some people believe that the term “French” was introduced when British and American soldiers arrived in Belgium during World War I and consequently tasted Belgian fries. They supposedly called them “French”, as it was the local language and the official language of the Belgian Army at that time, believing themselves to be in France. At that time, the term “French fries” was growing in popularity. But in fact the term was already used in America as early as 1899, in an item in Good Housekeeping which specifically references “Kitchen Economy in France”: “The perfection of French fries is due chiefly to the fact that plenty of fat is used”.
“Pommes frites” or just “frites” (French), or “frieten” (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.
In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. The words aiguillettes or allumettes are used when the French fries are very small and thin.
One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution. However, a reference exists in France from 1775 to “a few pieces of fried potato” and to “fried potatoes”.
Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier, but he did not mention fried potatoes in particular. Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson: “Pommes de terre frites à cru, en petites tranches” (“Potatoes deep-fried while raw, in small slices”) in a manuscript in Thomas Jefferson’s hand (circa 1801–1809) and the recipe almost certainly comes from his French chef, Honoré Julien. In addition, from 1813 on, recipes for what can be described as “French fries” occur in popular American cookbooks. By the late 1850s, a cookbook was published that used the term French fried potatoes.
Frites are the main ingredient in the Canadian/Québécois dish known (in both Canadian English and French) as poutine; a dish consisting of fried potatoes covered with cheese curds and gravy. Poutine has a growing number of variations but is generally considered to have been developed in rural Québec sometime in the 1950s, although precisely where in the province it first appeared is a matter of contention.
In Spain, fried potatoes are called patatas fritas or papas fritas. Another common form, involving larger irregular cuts, is patatas bravas. The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with a spicy tomato sauce, and the dish is one of the most preferred tapas by Spaniards.
Some speculate that fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies, and assume fries’ first appearance to have been as an accompaniment to fish dishes in Galicia, from which it spread to the rest of the country and then further away, to the “Spanish Netherlands”, which became Belgium more than a century later.
Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first French fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence.
iPhoneOgraphy – 03 Dec 2016 (Day 338/366)
Pan mee (Chinese: 板麺, pronounced as ban mian) is a Hakka-style noodle, originating from Malaysia. Its Chinese name literally translates to “flat flour noodle”. It is part of Malaysian Chinese cuisine.
The dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes, the most common shape being flat strips of noodle.
Pan mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis (sauropus androgynus). It can also be served dry with a thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth, and pork belly.
The soup plays a very important role in the preparation of pan mee. Typically, the soup is prepared by boiling pig bones and dried anchovies for hours in order to bring out the flavor. In the case of curry broth, a diluted form of curry is used.
Dry chilli pan mee is also becoming popular, especially in the Klang Valley. This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is stirred into the noodles. The most important part of the dish is the dry chilli mix (or sambal) which is served with it. Those with a strong tolerance for chillies often add several spoonfuls of the chilli to the noodles, though most are content with one spoon of the fiery chilli.
Pan mee is typically eaten for breakfast, but it is widely available and commonly eaten for lunch and dinner as well. In Malaysia, one can find pan mee at hawker stalls, restaurants, and shopping malls offering Chinese cuisine. The price may vary, depending on the location of the restaurant or eatery. It usually costs less at hawker stalls but can cost more at restaurants, shopping malls, commercial and developed areas. This is due to tax, profit margins and the availability of the ingredients.