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東南亞的主食 —— 肉骨茶(下) Bak Kut Teh: A Southeast Asian Staple

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文章難易度 4 顆星
 美食饗宴
Bruce、Bernice

東南亞的主食 —— 肉骨茶 Bak Kut Teh: A Southeast Asian Staple

       Regardless of the true origins of bak kut teh , three very clear variations are well-recognized and have known origins: Cantonese, Teochew, and Hokkien.

   Most varieties include soy sauce and star anise in the broth for flavor. But additions such as licorice root, angelica root, and other seasonings are common. In fact, bak kut teh broth can have so many ingredients that a fan of the dish could eat completely different versions every day for weeks or even months.

   However, the regional variations have pretty clear characteristics. Cantonese bak kut teh often adds Chinese medicinal herbs to the broth—both for stronger flavor and health benefits. The Teochew version is most often associated with Singapore as it emerged in the Clarke Quay area following World War II. It usually has a light-colored broth with a more peppery flavor. Meanwhile, the Hokkien recipe calls for dark soy sauce along with very fragrant herbs for a powerful, rich taste.

   Even though the exact origins of this popular Asian dish remain a mystery, many people agree that it makes for a hearty and flavorful breakfast. It doesn’t matter where it came from, so long as bak kut teh is available for hungry fans of meaty, tasty meals. The next time you’re in Hong Kong, Malaysia, or Singapore, why not sample the local bak kut teh ?

編輯小叮嚀

   先不論肉骨茶的真實起源為何,三種非常明顯的變化形式都是大眾公認的,已知的起源有三派:廣東派、潮州派及福建派。

   大多數的肉骨茶湯裡加入了醬油及八角來調味。其他添加物像是甘草、當歸和其他調味料都相當常見。事實上,肉骨茶湯裡可能含有太多版本的食材,可以讓饕客數週、甚至好幾個月裡的每一天都能吃上完全不一樣的肉骨茶。

   不過,區域的差異性讓各處的肉骨茶具有明顯的特徵。廣東派的肉骨茶常在湯底加入中藥材,來增添風味及添加養生益處。潮州版的肉骨茶最常與新加坡聯想在一塊兒,因為它在第二次世界大戰之後出現在克拉碼頭週邊地區。它通常湯色較淺,帶有較多的胡椒味。在此同時比對福建肉骨茶食譜,它需要加入較深色的醬油配上氣味濃郁的藥材混在湯頭,來煮出強烈渾厚的滋味。

   儘管這道受歡迎亞洲料理的確切起源仍舊是團謎,但許多人都同意肉骨茶能成為你豐盛且美味的早點。不管它來自哪裡都沒關係,只要餓肚子的人能吃到肉多味美的一頓肉骨茶就行了。下次你有機會到香港、馬來西亞還是新加坡時,何不嚐嚐看當地的肉骨茶呢?

文章難易度 4 顆星
 美食饗宴
Bruce、Bernice

東南亞的主食 —— 肉骨茶 Bak Kut Teh: A Southeast Asian Staple

       Regardless of the true origins of bak kut teh , three very clear variations are well-recognized and have known origins: Cantonese, Teochew, and Hokkien.

   Most varieties include soy sauce and star anise in the broth for flavor. But additions such as licorice root, angelica root, and other seasonings are common. In fact, bak kut teh broth can have so many ingredients that a fan of the dish could eat completely different versions every day for weeks or even months.

   However, the regional variations have pretty clear characteristics. Cantonese bak kut teh often adds Chinese medicinal herbs to the broth—both for stronger flavor and health benefits. The Teochew version is most often associated with Singapore as it emerged in the Clarke Quay area following World War II. It usually has a light-colored broth with a more peppery flavor. Meanwhile, the Hokkien recipe calls for dark soy sauce along with very fragrant herbs for a powerful, rich taste.

   Even though the exact origins of this popular Asian dish remain a mystery, many people agree that it makes for a hearty and flavorful breakfast. It doesn’t matter where it came from, so long as bak kut teh is available for hungry fans of meaty, tasty meals. The next time you’re in Hong Kong, Malaysia, or Singapore, why not sample the local bak kut teh ?

編輯小叮嚀

   先不論肉骨茶的真實起源為何,三種非常明顯的變化形式都是大眾公認的,已知的起源有三派:廣東派、潮州派及福建派。

   大多數的肉骨茶湯裡加入了醬油及八角來調味。其他添加物像是甘草、當歸和其他調味料都相當常見。事實上,肉骨茶湯裡可能含有太多版本的食材,可以讓饕客數週、甚至好幾個月裡的每一天都能吃上完全不一樣的肉骨茶。

   不過,區域的差異性讓各處的肉骨茶具有明顯的特徵。廣東派的肉骨茶常在湯底加入中藥材,來增添風味及添加養生益處。潮州版的肉骨茶最常與新加坡聯想在一塊兒,因為它在第二次世界大戰之後出現在克拉碼頭週邊地區。它通常湯色較淺,帶有較多的胡椒味。在此同時比對福建肉骨茶食譜,它需要加入較深色的醬油配上氣味濃郁的藥材混在湯頭,來煮出強烈渾厚的滋味。

   儘管這道受歡迎亞洲料理的確切起源仍舊是團謎,但許多人都同意肉骨茶能成為你豐盛且美味的早點。不管它來自哪裡都沒關係,只要餓肚子的人能吃到肉多味美的一頓肉骨茶就行了。下次你有機會到香港、馬來西亞還是新加坡時,何不嚐嚐看當地的肉骨茶呢?

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