The FOOD origin debate - A FOOD FIGHT.
Yes, Malaysia and Singapore are trying to... or I should say, Singapore is trying to claim that 'Bak Kut Teh' (a type of chinese dish where Pork is cooked with soup), and 'Hai Nan Chicken Rice' , and some other local dishes as theirs.
Now, let's have a look on the news feed:
Netizens argue over origin of dishes after M’sia plans to stake claimLOL
By TEH ENG HOCK
PETALING JAYA: A “food fight” is brewing, especially in cyberspace, following Tourism Minister Datuk Seri Dr Ng Yen Yen’s statement of Malaysia’s intention to lay claim to several dishes.
The story has been widely picked up by news portals, online forums and blogs worldwide after Dr Ng said that nasi lemak, laksa, bak kut teh, chilli crab and Hainanese chicken rice are Malaysian.
Catherine Deshayes, who is from Britain’s TheMoveChannel.com, said it would be interesting to see how Malaysia would go about branding these famous dishes.
“The country is set on ensuring that visitors are aware that these dishes originated in Malaysia although they are popular all over the world.
“Variations of the dishes listed are available in several other Asian nations, particularly Singapore, Indonesia, Brunei, Thailand and China,” she wrote.
Dr Ng’s statement did not go down well with some Netizens in the region, especially Singaporeans, who had come to consider Hainanese chicken rice and chilli crab their own.
The more diplomatic ones shrugged it off as “a promotional exercise” but not everyone was as kind.
“She might as well claim that steamed white rice is also Malay-sian,” said a reader on Singapore’s Straits Times online discussion board.
Another post read: “Laksa, nasi lemak, Hainanese chicken rice, chilli crab and bak kut teh – how many Malaysian outlets’ food is as tasty as the ones found in any food court here? Come and taste the originals by Singaporeans”.
“Countries of origin? Just cook and eat to your hearts’ content. It is how it is cooked and what makes tourists keep coming back to them that matters!” said another respondent on the forum.
Singaporean blogger TheBrother-hood questioned how Malaysia would make their claim on the dishes official.
“The principle of food sovereignty would be hilarious, if only it wasn’t taken so seriously. Tell me is chilli crab Malaysian or Singaporean? What about laksa, is it ours or theirs? Are we going to the Hague (International Court of Justice)?” he asked.
However, Malaysians are not taking the blows lying down and have hit back.
“Yes, Hainan is one of China’s provinces but I think my grandfather told me it was a recipe created by the Hainanese from Malaysia,” said a respondent on The Star’s Citizen blog.
N.K. Khoo, a Malaysian blogger from Ledang, Johor said: “Bak kut teh is truly a Malaysian dish, which originated from Klang. Singapore is hijacking it from Malaysia and claiming bak kut teh as theirs”.
So, after all the thousands and millions of bloggers, forumers, and online users debated on this topic, let me join in this mess and give my 2 cents.
First of all, I had been visiting Singapore for quite some time, and I even have relatives there. I had tried several food traditional food there and, to say the truth, many of them sux - really.
There are 'Chao Kuy Tiao' which taste sweet.
There are 'Bak Kut Teh' which the soup is - black in colour.
The spagati there is oven-cooked.
And hey, the ice-kacang there is, what should I say? It's either too sweet or it's too plain.
Let me give you some facts.
From Wikipedia, the free encyclopedia:
Bak kut teh was introduced to Malaya in the 19th century by Chinese workers from Canton, Chaoshan and Fujian.From ChinaHistoryForum.com '中国历史论坛':
... Bak Kut Teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over...Indeed, Bak Kut Teh is originally borned in Klang, Malaysia. Just because Singapore has a lot of Hokkien 'lang', doesn't mean that Bak Kut Teh will be theirs. Bak Kut Teh was introduced in Malaysia to sustain the labour work that the Chinese immigrant workers were doing there (mining, rubber tapping, ports labour, etc. etc.). What the hell does Singapore need that much labour there as there isn't much harvestable resourses there.
Quote:
"When asked about he thought of Klang style Bak Kut Teh, Ah Peng simply laughed and said that it uses a lot of herbs, including Tang Kuei which is traditionally used to boost women's reproductive health and to ease PMS."True, do you know that people from China had been expirencing a very different climate. The herbs are originally used as a tonic to boost their health. It is not plainly for your taste buds. Hell, they don't even know the use of it.
Now, Hainan Chicken Rice.
I must say, this common yet mouth-watering dish is not from either country. It's from China.
I remember my dad told me the history of it. The Hainan Chicken Rice's rice is sticked into a ball shape - like a oversized fishball. This is the speciality of this dish. The purpose of it is so that the farmers/workers in the field don't need to prepare a bowl for themselves. They can just talk the rice ball and eat.
However, as far as I know, the only so-called Hainan Chicken Rice with rice balls are only avaliable in Melaka, Malaysia.
BUT, there is one special food about Hainan Chicken in my homtown, Ipoh.
The legendary Ipoh 'Tauge' (bean sprout) Chicken, usually with 'Kuay Tiao' (a type of noodle), but rice is also avaliable. And Ipoh is famous for it's 'Tauge'.
I must say, this common yet mouth-watering dish is not from either country. It's from China.
I remember my dad told me the history of it. The Hainan Chicken Rice's rice is sticked into a ball shape - like a oversized fishball. This is the speciality of this dish. The purpose of it is so that the farmers/workers in the field don't need to prepare a bowl for themselves. They can just talk the rice ball and eat.
However, as far as I know, the only so-called Hainan Chicken Rice with rice balls are only avaliable in Melaka, Malaysia.
BUT, there is one special food about Hainan Chicken in my homtown, Ipoh.
The legendary Ipoh 'Tauge' (bean sprout) Chicken, usually with 'Kuay Tiao' (a type of noodle), but rice is also avaliable. And Ipoh is famous for it's 'Tauge'.
So, I've speak up. It is up to the other Malaysian to back it up.
I don't like Malaysia ended up as China, where Korean had 'stolen' the DuanWu Festival (端午节) from them.
Before I end this post, I would like to quote a fellow blogger's voice, which I found very interesting.
The crowd has spoken. Malaysia food is still better. :)First, i've been to Singapore before, and i've eaten 15 different meals there. It sucks. How can you say thats great food? My mum can cook better than that.Their Char Kuey Teow, is terrible, its sweet.??? Its sweet??? WHY? I don't understand why do you put sugar in a mee. Its just uncomprehendable.They are great Singapore food, I admit. BUT!!!! Its not great Singapore-AN food. The cook of the 3 great food ( Bak kut teh & chili crab, amongst them ) are Malaysians, we asked them.The great food of Singapore, are actually immigrants from Malaysia, staying in Singapore. So the "great" food there, are from Malaysia. The locals there cook crap.
Malaysian's food aren't as popular, because we never commercialize it. But if we do, then they will know the truth
Therefore, even if some of the food there are great, its cooked by Malaysians. Its ours, leave em alone you kiasus.
If its at Singapore, its still MALAYSIAN'S COOKING AND CULTURE.
Peace.
Aftermath, out.
PS: Let's just hope they don't increase the food price. :P
