View allAll Photos Tagged Teh
Chen Wei-Teh, of MingDao University, is one of Taiwan's most renowned calligraphy practitioners.
Chinese Cultural Plaza, Honolulu, HI 2.26.2010
Para el que no sepa lo que significa, "did it 4 teh lulz" se podría traducir como: "lo hicimos por los lol's" "lo hicimos por echarnos unas risas"
Lawrence Chung in Taipei
Mar 18, 2010
From www.scmp.com
The mainland has completed deployment of a new type of surface-to-air missile capable of covering the entire airspace of northern Taiwan, despite warming cross-strait ties.
Tsai Teh-sheng, director of Taiwan's National Security Bureau, confirmed yesterday that the mainland had deployed Russian-made S300PMU2 long-range surface-to-air missiles in Fujian.
Intelligence obtained by us and military authorities has shown the mainland has recently deployed such missiles in Fujian," Tsai said, responding to questions from Democratic Progressive Party legislators on the mainland missile threat.
Citing a report by Toronto-based Kanwa Asian Defence Monthly that the People's Liberation Army had recently deployed eight missile batteries at Longtian military airport in Fujian, DPP legislator Chen Ying said the belief of the island's government, headed by the mainland-friendly President Ma Ying-jeou, that the PLA would not attack Taiwan was merely wishful thinking.
"The latest deployment has already posed a serious threat to Taiwan," she said.
Tsai said the missiles were chiefly defensive and that if Beijing really wanted to attack, there were many other options available. "Actually, the number of missiles deployed by the Chinese Communists has grown each year, and there is nothing different this year," he said. The PLA routinely replaced its missiles each year.
"After all, the military deployments by the Chinese Communists are not just targeting Taiwan, as they have their own regional and global strategic considerations," Tsai said, without elaborating.
The Kanwa report said the missiles had a range of 200 kilometres, far enough to bring down any aircraft entering the island's northern airspace, and sophisticated radar functions. Taiwanese media said this would mean that fighter jet squadrons based in Taipei, Taoyuan and Hsinchu could be at risk.
Taiwanese Defence Ministry spokesman Yu Sy-tue appealed for calm, saying the military had closely monitored the PLA's latest move and the situation was "fully under control."
Ruling Kuomintang legislator Lin Yu-fang, who is on the legislature's defence committee, said there was no need to be too nervous because Taiwan's anti-missile Patriot systems could cover mainland fighters manoeuvring in the Taiwan Strait.
Lin said the military had also deployed Hsiung Feng missiles on the outlying island of Matsu, placing mainland warships within range.
The latest threat was used by pro-independence DPP legislators to question the Ma government's push for cross-strait military confidence building measures. "The so-called policy to engage China and the call for the establishment of military confidence building measures by the Ma government are just a fiasco," DPP legislator Tsai Huang-liang said.
In a legislature session on Tuesday, Taiwanese Premier Wu Den-yih set two preconditions for such talks, saying they could only take place when Taiwan had a firm military force capable of defending itself and that they must be conducted on a step-by-step basis.
He also stressed that the mainland must refrain from provocative military moves, including sending submarines on surveillance missions around the island, to avoid creating panic in Taiwan.
In response, Yang Yi, a spokesman for the mainland State Council's Taiwan Affairs Office, said in Beijing yesterday that military confidence building measures would be discussed at an appropriate time.
"We maintain that both sides can make contact and exchanges on military issues and discuss the establishment of a military security and mutual trust mechanism at a proper time," Yang said. He admitted that "related work should be done step by step".
Wang Kung-yi, professor of international relations and strategic studies at Tamkang University in Taiwan, said it was unlikely the Ma government would hold such talks with Beijing before the Taiwanese people reached a consensus on the issue. Ma admits that such talks would be impossible during his current term, which ends in 2012.
Meanwhile, Tsai Teh-sheng called for joint talks on the release of spies held by each side, saying the issue could be raised in routine discussions between Taiwan's semi-official Straits Exchange Foundation and its mainland counterpart, the Association for Relations Across the Taiwan Strait.
bak kut teh (dry version in a claypot with dark sauce & a sprinkle of chilli padi & okra), pig's kidney soup & sambal kang kong
Bak kut teh, or pork ribs soup, is a popular Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of fragrant herbs and spices such as garlic, cloves, cinnamon, star anise, fennel seeds and coriander. Referring to the main ingredient in the dish, bak kut teh (Hokkien) and rou gu cha (Mandarin) translate literally to “meat bone tea”.
Origin
Bak kut teh is believed to have originated from China’s Fujian province. The introduction of the dish to Singapore and Malaysia is attributed to Hokkien immigrants who moved to this region in the 19th century. The dish is said to have been popular with the Chinese coolies as a hearty breakfast before embarking on their backbreaking tasks of the day.
In September 2009, however, the tourism minister of Malaysia, Ng Yen Yen, disputed the Chinese origin of the dish, claiming that bak kut teh was a Malaysian dish created by a Chinese physician in Klang during the 1930s. This claim has not yet been proven.
Description
There are three traditional variants of bak kut teh in Singapore: Hokkien, Teochew and Cantonese. As the Hokkien people prefer soups that are robust, their strand of bak kut teh is a strongly scented, thick and cloudy soup that has been boiled with rock sugar and a wide variety of herbs. The dark brown colour of the soup is due to the addition of copious amounts of dark soy sauce, as the Hokkiens often like their food to be saltier compared with their counterparts.
The Cantonese, with their fondness for herbal soups, add more medicinal herbs to the dish. Theirs is a less salty version of the Hokkien-style bak kut teh but with a strong herbal taste. Additional ingredients used include button mushrooms, Chinese cabbage and dried tofu.
Teochew soups are typically clear in appearance and light in taste. As such, the Teochew variant of bak kut teh is seasoned only with garlic, soy sauce and pepper, with the soup simmered and skimmed. The result is a fine, light brown consommé that is garlicky and peppery.
Non-pork variants of bak kut teh using other meats such as mutton, beef or even ostrich meat have also been developed in Singapore. These alternatives were introduced to cater to the Muslim community or as a result of the Nipah virus outbreak in the late 1990s.
Bak kut teh is typically eaten with steamed white rice, you tiao (dough fritters), offal, preserved vegetables and braised beancurd skin. Light or dark soy sauce is used as a dip. Sliced chilli, minced garlic or chopped chilli padi are often added to the dipping sauce. Chinese tea is the preferred beverage when having bak kut teh, as it is believed to help wash down the oil and fat from the dish. While the preparation of bak kut teh traditionally required one to buy and prepare the necessary herbs and spices, bak kut teh premix packets are now also available.
Many popular bak kut teh stalls can be found in the central business district and in the areas around Balestier Road and Geylang Road.
Author
Damien Lim
Source: eresources.nlb.gov.sg/infopedia/articles/SIP_1800_2011-03...
Veggie of bak kut teh, served perfectly when you are have too many of pork.
2009 @ Restoran Kee Heong, Klang, Malaysia.
(IMGP8599)
I was in Mersing, waiting for the bus bound for Johor Bahru. Since I had plenty of time, I decided to go to a coffeeshop for iced tea and to do some light reading. This man was having lunch - Bak Kut Teh, I believe - with his friend several tables away from me and each time I lifted up my head from my book, I couldn't help noticing the glass of teh-o-peng (iced tea, in the Hokkien dialect) on their table which seemed to stand out due to the rather strong backlighting.
Was attracted to the lighting and decided to sneak in a few shots using LiveView. Turned this shot into B&W but kept the glass of tea in colour to kind of reflect 'the mood' then.
The foamy one is my teh halia (ginger tea) and the other two are teh tarik. No foam cos the boys had taken sips from their drinks already.
Yummy!
Mr. Yakkup, an Indian migrant worker, makes Malaysian "teh tarik" or literally " pulled tea", a sickly sweet mix of (mainly) condensed milk and black tea. I had only 1 sip and that was enough sugar for a weekt for me; however, I enjoyed our chat. Not bad for $2 HK or 25cents US..
jarang banget main ke Sentra Bisnis Harapan Indah (dekat rumah di Bekasi). Kebetulan ada bis baru yang rutenya Harapan Indah - Blok M, sambil Nunggu makan Burger Alabaster. Yang unik ada Foto Teh Kici di mobil ini...