Talk:Bak kut teh
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My difficulty in using doughnut is that it invariably conjures up images of a torus-shaped pastry i.e. dough in the shape of a nut. Irrespective of familiarity, Cruller is actually more accurate, as it refers to a specific variety of doughnut, and besides, that's why it's linked if people are not familiar with the term. Nobody would describe yao zha gwei (which is the Chinese variety used for bak kut teh) as a doughnut in Singapore, for example. --khaosworks 22:19, May 6, 2005 (UTC)
- The trouble is that the cruller article says little more than that they're a kind of doughnut, usually sweet, and often twisted and unraised. Could the things just be described, rather than being given an alien name by analogy? Do they have a name? Are they always twisted in shape? Are they made of plain dough, or seasoned? Mel Etitis (Μελ Ετητης) 09:52, 7 May 2005 (UTC)
- If cruller can simply be described as a twisted doughnut, then we wont have needed a seperate page for it. I concur with Khaosworks's view that it is quite misleading to refer to yao zha gwei as a doughnut, especially in the context of places whereby yao zha gwei is served.--Huaiwei 10:23, 7 May 2005 (UTC)
Fine, but the text as it stood clearly didn't succeed in describing the things, because it led me to think that they were savoury doughnuts. The name yao zha gwei doesn't get any hits on Google, but an alternative transliteration. you char kueh, gets lots. The photographs I found don't look like doughnuts, but then they don't look like the description of crullers either. I've changed the text to include this information; does it look OK now? Mel Etitis (Μελ Ετητης) 12:06, 7 May 2005 (UTC)
- It looks much better now, thanks. you char kueh/yao zha gwei/Zha you tiou is indeed strips of fried dough...and certainly not anything close to doughnuts or cruller (strange why the term cruller was used at all, so good call)!. :D --Huaiwei 12:18, 7 May 2005 (UTC)
- Ah, thanks — I thought that they looked like strips of dough, but the photographs weren't perfect. I've added that to the article. Mel Etitis (Μελ Ετητης) 13:11, 7 May 2005 (UTC)
Just woke up and found progress has been made. Excellent - it reads much better now! :) --khaosworks 13:53, May 7, 2005 (UTC)
- I've eaten both but of course I can only state things from a Singaporean viewpoint -- the taste is rather different! Chensiyuan (talk) 01:02, 28 January 2008 (UTC)
Thanks--I think the "fingerprint" of the broth is so similar: garlic, star anise, cinnamon, cloves, and bones boiled for hours (though bak kut teh uses pork rather than beef)...it seems unusual that there wouldn't be a relationship. Badagnani (talk) 01:03, 28 January 2008 (UTC)
- Even if the main ingredients are the same, the taste of the food will be different due to the different proportion of each herbs. It is well known that the indian also uses the some of the traditional chinese five spices in their cooking. But you would never taste an indian food with strong medicine-like taste (at least I haven't yet) mainly because of the different blend of spices/herbs used. The fact that vietnamese cuisine is strongly influenced by the chinese cooking would more or less result in the some cuisine prepared with some of the same spices but in different proportion - based on the cook's own choice of which taste to emphasise.
I have never seen a muslim variation of the cuisine before (I myself am from Klang). Would you enlighten me on where it is sold? As far as I am concerned, most 'restaurant'/hawkers prepare one variant i.e. one, in which the broth is cooked with pork/chicken/seafood - in a pot. To prepare more does not only increase work required but also reduce profitability. The Malay/Muslim have always stayed away from chinese food. Unless there are some muslim/halal 'Bah kut teh' seller, I cannot imagine any proper Muslim eating it.
There is a muslim version sold in hawker food courts around KL, typically by Muslims as well. Needless to say, its not exactly very popular, however it does still have a loyal albeit small following. 188.8.131.52 (talk) 16:39, 13 April 2010 (UTC)J184.108.40.206 (talk) 16:39, 13 April 2010 (UTC)
The History section needs improvement. In particular: "Bak kut teh was introduced to Malaya (most likely Singapore as it was the most common port Chinese coolies disembark in Malaya) in the 19th century by Chinese coolies and workers from either Canton, Chaoshan or Fujian"
The claim of the origins of the dish are need some evidence. If the dish did indeed originate from Canton, Chaoshan or Fujian, then there should be some similar meat broth dishes in these regions that have similarities in ingredients, cooking methods and spices. These should be added to the section.
How can it be deduced that because because most Chinese coolies first disembarked there in Singapore, therefore is the most likely origin of the dish? If this were true than all South East Asian Chinese diaspora dishes would have originated in Singapore & this clearly is not the case.
Disruptive Editing by IP Editor
220.127.116.11 keeps removing "Singapore" from the "Country" field, even though the article's history already explained that the dis was introduced to Malaya, which consists of both Malaysia and Singapore. From his edit history, he seems to be interested only in going to various Asean food pages and modifying the articles to point at a purely Malaysia origin, even though he never gives any collaborating references for the changes, and has been warned by me and another editor on his Talk page to no avail. If you are reading this, IP editor, and you should, please provide verifiable reference for your edits. Zhanzhao (talk) 13:59, 13 July 2013 (UTC)
Limjanzen (talk) is behaving like an WP:SPA with an apparent nationalistic agenda as the account is being used to misrepresent regional foods as being purely of Malaysian origin, without giving sources to justify the edits, or skewing them towards Malaysia [][][]. Its even to the extent that the editor was removing references that showed the foods had shared origins, such as the removal of this source from the Malaysian Tourism board.[]. I've tried to communicate to the editor about this behaviour without any improvement in the situation. Zhanzhao (talk) 22:59, 10 March 2015 (UTC)