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. Diarsip saka sing asli (PDF) ing 20 December 2016. Dibukak ing 25 October 2020.
- ↑ 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 | ||||||||||||||
| |||||||||||||||