Bak kut tèh
Bak kut teh (uga dieja bah kut teh ; Chinese , Teochew Pe̍h-uē-jī: Bah-kuk-tê ) minangka olahan saka Iga babi sing dimasak ing duduh kaldu sing kawentar disajikake ing Malaysia lan Singapura ing endi masarakat Hoklo lan Teochew sing paling utama, lan uga ing wilayah-wilayah tanggané kaya Indonesia ing Kepulauan Riau lan Thailand Kidul .
- ↑ Yoshino, Kosaku (2010). "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Globalization, Food and Social Identities in the Asia Pacific Region. Tokyo: Sophia University Institute of Comparative Culture: 4. Diarsip saka sing asli (PDF) ing 2014-05-02. Dibukak ing 2020-10-25.
- ↑ Chua Lam (5 April 2011). chua lam's gourmet journey in Malaysia (PDF). G.F. Publishing(M) Pte Ltd. kc. 26. ISBN 9789675381119.
- ↑ Damien Lim. "Bak kut teh". National Library Board of Singapore.
- ↑ WANI MUTHIAH. "The man who put Teh in bak kut teh". TheStar newspaper.
- ↑ Masalah sitiran: Tenger
<ref>ora trep; ora ana tèks tumrap refs kanthi jenengSingapore Hawker - ↑ "Resep Masakan : "Bak Kut Teh 肉骨茶 ala Teochew". web.budaya-tionghoa.net. Diarsip saka sing asli ing 2021-01-20. Dibukak ing 2020-10-25.
 A closeup of bak kut teh | |
| Panggonan asal | Fujian, China[1][2][3][4]
Singapore (Teochew version)[5] |
|---|---|
| Tlatah utawa praja | Hokkien- and Teochew-speaking areas of Malaysia, Singapore and Riau Islands (Indonesia)[6] |
| Olah-olahan nasional gegayutan | Indonesia, Malaysia, Singapore |
| Woworan pokok | pork ribs, complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) |
| Variasi | Hokkien and Teochew |
 Buku masakan: Bak kut teh  Médhia: Bak kut teh | |
| Bak kut teh | |||||||||||||||
| Cina | 肉骨茶 | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hokkien POJ | Bah-kut-tê | ||||||||||||||
| Werdi literal | meat bone tea | ||||||||||||||
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