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- Bak_kut_teh abstract "Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a Chinese soup popularly served in Malaysia, Singapore,(where there is a predominant Hoklo and Teochew community) and also, neighbouring areas like Riau Islands and Southern Thailand.The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant - the Teochews version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.".
- Bak_kut_teh hasVariant Hokkien_dialect.
- Bak_kut_teh hasVariant Teochew_dialect.
- Bak_kut_teh ingredient Angelica_sinensis.
- Bak_kut_teh ingredient Broth.
- Bak_kut_teh ingredient Cinnamon.
- Bak_kut_teh ingredient Clove.
- Bak_kut_teh ingredient Fennel.
- Bak_kut_teh ingredient Garlic.
- Bak_kut_teh ingredient Illicium_verum.
- Bak_kut_teh ingredient Pork_ribs.
- Bak_kut_teh origin Hokkien_dialect.
- Bak_kut_teh origin Indonesia.
- Bak_kut_teh origin Malaysia.
- Bak_kut_teh origin Riau_Islands_Province.
- Bak_kut_teh origin Singapore.
- Bak_kut_teh origin Taiwan.
- Bak_kut_teh origin Teochew_dialect.
- Bak_kut_teh thumbnail Bakutteh.jpg?width=300.
- Bak_kut_teh wikiPageID "1175370".
- Bak_kut_teh wikiPageRevisionID "602838791".
- Bak_kut_teh c "肉骨茶".
- Bak_kut_teh caption "A closeup of bak kut teh".
- Bak_kut_teh country Malaysia.
- Bak_kut_teh country Singapore.
- Bak_kut_teh hasPhotoCollection Bak_kut_teh.
- Bak_kut_teh j "jyoek6 gwat1 caa4".
- Bak_kut_teh l "meat bone tea".
- Bak_kut_teh mainIngredient "pork ribs, complex broth of herbs and spices".
- Bak_kut_teh name "Bak kut teh".
- Bak_kut_teh p "ròugǔchá".
- Bak_kut_teh poj "bah-kut-tê".
- Bak_kut_teh region "Hokkien- and Teochew-speaking areas of Malaysia, Indonesia, Singapore, Taiwan and Riau Islands".
- Bak_kut_teh title "Bak kut teh".
- Bak_kut_teh variations "Teochew and Hokkien".
- Bak_kut_teh subject Category:Chinese_soups.
- Bak_kut_teh subject Category:Chiuchow_cuisine.
- Bak_kut_teh subject Category:Fujian_cuisine.
- Bak_kut_teh subject Category:Malaysian_cuisine.
- Bak_kut_teh subject Category:Min_Nan_words_and_phrases.
- Bak_kut_teh subject Category:Pork_dishes.
- Bak_kut_teh subject Category:Singaporean_cuisine.
- Bak_kut_teh type Article100022903.
- Bak_kut_teh type Artifact100021939.
- Bak_kut_teh type Container103094503.
- Bak_kut_teh type Crockery103133538.
- Bak_kut_teh type Dish103206908.
- Bak_kut_teh type Instrumentality103575240.
- Bak_kut_teh type Object100002684.
- Bak_kut_teh type PhysicalEntity100001930.
- Bak_kut_teh type PorkDishes.
- Bak_kut_teh type Tableware104381994.
- Bak_kut_teh type Ware104550840.
- Bak_kut_teh type Whole100003553.
- Bak_kut_teh type Food.
- Bak_kut_teh type FunctionalSubstance.
- Bak_kut_teh comment "Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a Chinese soup popularly served in Malaysia, Singapore,(where there is a predominant Hoklo and Teochew community) and also, neighbouring areas like Riau Islands and Southern Thailand.The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.".
- Bak_kut_teh label "Bak kut teh".
- Bak_kut_teh label "Bak kut teh".
- Bak_kut_teh label "肉骨茶".
- Bak_kut_teh label "肉骨茶".
- Bak_kut_teh sameAs Bak_kut_teh.
- Bak_kut_teh sameAs Bakkut_Teh.
- Bak_kut_teh sameAs 肉骨茶.
- Bak_kut_teh sameAs m.04dkzb.
- Bak_kut_teh sameAs Q983160.
- Bak_kut_teh sameAs Q983160.
- Bak_kut_teh sameAs Bak_kut_teh.
- Bak_kut_teh wasDerivedFrom Bak_kut_teh?oldid=602838791.
- Bak_kut_teh depiction Bakutteh.jpg.
- Bak_kut_teh isPrimaryTopicOf Bak_kut_teh.
- Bak_kut_teh name "Bak kut teh".