Bak kut teh: Perbedaan antara revisi
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Baris 3:
| image = Bakutteh.jpg
| image_size = 230px
| caption =
| alternate_name =
| country = [[Fujian]], [[Tiongkok]], [[Malaysia]],<ref name="Yoshino">{{cite journal|last=Yoshino|first=Kosaku|year=2010|title=Malaysian Cuisine: A Case of Neglected Culinary Globalization|journal=Globalization, Food and Social Identities in the Asia Pacific Region|publisher=Sophia University Institute of Comparative Culture|location=Tokyo|page=4|url=http://icc.fla.sophia.ac.jp/global%20food%20papers/pdf/2_4_YOSHINO.pdf|access-date=2020-09-21|archive-date=2014-05-02|archive-url=https://web.archive.org/web/20140502154812/http://icc.fla.sophia.ac.jp/global%20food%20papers/pdf/2_4_YOSHINO.pdf|dead-url=yes}}</ref><ref name="Chua Lam">{{cite book |url=http://senghuatbakkutteh.com/senghuatbakkutteh-mag2-chualam.pdf |title=chua lam's gourmet journey in Malaysia |author= Chua Lam |pages=26 |publisher=G.F. Publishing(M) Pte Ltd. |date=5 April 2011 | isbn = 9789675381119 }}</ref><ref name="NLB-Bak kut teh">{{cite web | title = Bak kut teh | work = National Library Board of Singapore | author = Damien Lim | url = http://eresources.nlb.gov.sg/infopedia/articles/SIP_1800_2011-03-18.html}}</ref><ref name="lee boon teh">{{cite web | title = The man who put Teh in bak kut teh | work = TheStar newspaper | author = WANI MUTHIAH | url = http://www.thestar.com.my/news/nation/2016/08/31/the-man-who-put-teh-in-bak-kut-teh/ }}</ref>
| country = [[Tiongkok]]▼
<br>[[Singapura]]<small> (Versi Tiociu)</small><ref name="Singapore Hawker"/>
| region = Kawasan penutur [[Hokkien|bahasa Hokkian]] dan [[Teochew|Tiociu]] di [[Malaysia]], [[Singapura]] dan [[Kepulauan Riau]] (Indonesia)<ref name="Bak kut teh">{{Cite web|url=http://web.budaya-tionghoa.net/index.php/item/233-resep-masakan--bak-kut-teh-%E8%82%89%E9%AA%A8%E8%8C%B6-ala-teochew|title=Resep Masakan : "Bak Kut Teh 肉骨茶 ala Teochew|website=web.budaya-tionghoa.net|access-date=2020-09-21|archive-date=2021-01-20|archive-url=https://web.archive.org/web/20210120142701/https://web.budaya-tionghoa.net/index.php/item/233-resep-masakan--bak-kut-teh-%E8%82%89%E9%AA%A8%E8%8C%B6-ala-teochew|dead-url=yes}}</ref>
| national_cuisine = [[Hidangan
| course =
| served =
| main_ingredient = [[Iga babi]], [[kaldu]] kaya [[herba|rempah daun]] dan bumbu rempah (termasuk [[bunga lawang]], [[cinnamon|kayu manis]], [[cengkih]], [[dong quai|dang gui]], [[adas|biji adas]] dan bawang putih)
| variations = Hokkian dan Tiociu
| calories =
| other =
Baris 22 ⟶ 23:
|j=juk6 gwat1 caa4
|poj=Bah-kut-tê
|l=Teh
|p=Ròugǔchá
}}
'''Bak kut teh''' ({{lang-zh|肉骨茶}})
Banyak yang mengatakan Bak kut teh lahir di Port Klang Malaysia di awal abad 20. Akan tetapi kesahihan data ini masih diperdebatkan.
Kerap diasosiasikan sebagai hidangan keturunan [[dinasti Han]] etnis Hokkian dan Tiociu, hidangan ini juga dikenali oleh masyarakat Indonesia Tionghoa di daerah-daerah dengan populasi masyarakat beretnis Hokkian dan Tiociu seperti [[Medan]] di [[Sumatra Utara]], [[Jakarta]] di pesisir utara wilayah barat Jawa, dan lain sebagainya.<ref>[http://budaya-tionghoa.net/index.php?option=com_content&view=article&id=233:bak-kut-teh&catid=69:seni-makanan-&Itemid=77 Ibid]{{Pranala mati|date=Maret 2022 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>▼
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== Sejarah ==
== Referensi ==
Baris 45 ⟶ 48:
[[Kategori:Hidangan Malaysia]]
[[Kategori:Hidangan Singapura]]
[[Kategori:
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