{"id":197390,"title":"Bak kut teh, malajsijsk\u00e1 pol\u00e9vka s vep\u0159ov\u00fdmi \u017eebry","modified":"2026-10-31T17:18:52+01:00","plain":"Pol\u00e9vka von\u00edc\u00ed ko\u0159en\u00edm, v n\u00ed\u017e se pomalu va\u0159\u00ed vep\u0159ov\u00e1 \u017eebra a vznik\u00e1 syt\u00fd v\u00fdvar, kter\u00fd p\u0159\u00edjemn\u011b zah\u0159eje.\n\n\n\nVe st\u00e1nc\u00edch se sn\u00eddan\u011bmi v Klangu p\u0159ich\u00e1z\u00ed na st\u016fl je\u0161t\u011b probubl\u00e1vaj\u00edc\u00ed: hlin\u011bn\u00fd hrnec pln\u00fd tmav\u011b hn\u011bd\u00e9ho v\u00fdvaru, z n\u011bho\u017e stoup\u00e1 p\u00e1ra von\u00edc\u00ed pep\u0159em a bylinami v kantonsk\u00e9m duchu. Na hladin\u011b plavou cel\u00e9 strou\u017eky \u010desneku. \n\n\n\nMaso z kr\u00e1sn\u011b m\u011bkk\u00fdch \u017eeber odpad\u00e1v\u00e1 p\u0159i sebemen\u0161\u00edm dotyku h\u016flek a ka\u017ed\u00fd dou\u0161ek nejprve nab\u00eddne plnou chu\u0165 vep\u0159ov\u00e9ho, po n\u00ed\u017e p\u0159ich\u00e1zej\u00ed t\u00f3ny l\u00e9ko\u0159ice a and\u011bliky. To je bak kut teh: \u201e\u010daj z masa a kost\u00ed\u201c. Je to skute\u010dn\u00fd ritu\u00e1l: kosti, youtiao k nam\u00e1\u010den\u00ed (ze sv\u011bta dim sum) a \u0161\u00e1lek hork\u00e9ho \u010d\u00ednsk\u00e9ho \u010daje k osv\u011b\u017een\u00ed chu\u0165ov\u00fdch bun\u011bk. \n\n\n\nV Klangu ho \u010dasto najdete vedle pol\u00e9vky laksa nebo nasi goreng. V n\u00e1sleduj\u00edc\u00edch odstavc\u00edch rozpleteme p\u016fvod n\u00e1zvu, pod\u00edv\u00e1me se na m\u00edsto vzniku, nezbytn\u00e9 suroviny i region\u00e1ln\u00ed soupe\u0159en\u00ed, kv\u016fli n\u011bmu\u017e se milovn\u00edci t\u00e9to pol\u00e9vky dodnes p\u0159ou, kter\u00e1 miska je ta \u201eprav\u00e1\u201c.\n\n\n\nRecept na laksu\n\n\n\nCo je bak kut teh?\n\n\n\nV\u00fdraz \u8089\u9aa8\u8336, v hokkiensk\u00e9m n\u00e1\u0159e\u010d\u00ed vyslovovan\u00fd bak kut teh, doslova znamen\u00e1 \u201e\u010daj z masa a kost\u00ed\u201c. M\u00e1 to v\u0161ak z\u00e1sadn\u00ed h\u00e1\u010dek: v hrnci se \u017e\u00e1dn\u00e9 \u010dajov\u00e9 l\u00edstky neva\u0159\u00ed. \n\n\n\nK pokrmu se naopak tradi\u010dn\u011b pod\u00e1v\u00e1 hork\u00fd \u010d\u00ednsk\u00fd \u010daj, \u010dasto oolong nebo pu-erh, kter\u00fd po syt\u00e9m v\u00fdvaru osv\u011b\u017e\u00ed chu\u0165ov\u00e9 bu\u0148ky. Kdy\u017e odlo\u017e\u00edme m\u00fdty stranou, definice je jednoduch\u00e1: \u017eebra a vep\u0159ov\u00e9 kosti se cel\u00e9 hodiny zvolna va\u0159\u00ed s p\u0159esn\u011b odm\u011b\u0159enou sm\u011bs\u00ed \u010d\u00ednsk\u00fdch l\u00e9\u010div\u00fdch bylin, \u010desnekem a z\u00e1kladn\u00edmi dochucovadly. V\u0161e se pod\u00e1v\u00e1 hork\u00e9, s r\u00fd\u017e\u00ed a obvykl\u00fdmi dochucovac\u00edmi p\u0159\u00edsadami.\n\n\n\n\nMasov\u00fd z\u00e1klad. Z\u00e1kladem pokrmu jsou p\u011bkn\u011b masit\u00e1 vep\u0159ov\u00e1 \u017eebra, n\u011bkdy dopln\u011bn\u00e1 b\u016f\u010dkem, oc\u00e1skem nebo no\u017ei\u010dkami, kter\u00e9 p\u0159idaj\u00ed kolagen a dodaj\u00ed v\u00fdvaru plnost.\n\n\n\nCharakter v\u00fdvaru. Nasl\u00e1dl\u00e1 slan\u00e1 chu\u0165 vep\u0159ov\u00e9ho se snoub\u00ed s jemnou hloubkou l\u00e9\u010div\u00fdch bylin. V mnoha sou\u010dasn\u00fdch hokkiensk\u00fdch verz\u00edch (a v n\u011bkter\u00fdch sm\u011bs\u00edch ozna\u010dovan\u00fdch jako \u201etradi\u010dn\u00ed\u201c) najdeme tak\u00e9 v\u016fni aromatick\u00e9ho ko\u0159en\u00ed, jako je bady\u00e1n, h\u0159eb\u00ed\u010dek a sko\u0159ice nebo kasie: t\u00f3ny, kter\u00e9 v nejedn\u00e9 misce p\u0159ipom\u00ednaj\u00ed ko\u0159en\u00ed p\u011bti v\u016fn\u00ed. V Klangu \u010dasto hraje hlavn\u00ed roli tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, nezbytn\u00e1 pro slanost i barvu, kter\u00e1 dod\u00e1v\u00e1 pol\u00e9vce m\u00e9n\u011b pr\u016fhledn\u00fd vzhled, zat\u00edmco sv\u011btlej\u0161\u00ed varianty z\u016fst\u00e1vaj\u00ed pr\u016fzra\u010dn\u011bj\u0161\u00ed, podobn\u011b jako v\u00fdvar chintan.\n\n\n\nZp\u016fsob pod\u00e1v\u00e1n\u00ed. V Klangu se tradi\u010dn\u011b pod\u00e1vala sp\u00ed\u0161e jedna miska na osobu; dnes n\u011bkter\u00e9 restaurace nab\u00edzej\u00ed i hlin\u011bn\u00e9 hrnce pro spole\u010dn\u00e9 stolov\u00e1n\u00ed. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b je z\u00e1kladem pokrmu pomal\u00e9 louhov\u00e1n\u00ed: vep\u0159ov\u00e9 maso, kosti a byliny postupn\u011b uvol\u0148uj\u00ed sv\u00e9 chut\u011b, dokud se v\u00fdvar nezkoncentruje.\n\n\n\n\nV\u00fdvar na ramen ve stylu chintan\n\n\n\nP\u016fvod bak kut teh\n\n\n\nV\u011bt\u0161ina vypr\u00e1v\u011bn\u00ed klade vznik bak kut teh do Klangu (Port Swettenham) na po\u010d\u00e1tek XX. stolet\u00ed, kdy zde hokkiensk\u00ed d\u011bln\u00edci t\u011b\u017ece pracovali a hledali posiluj\u00edc\u00ed pol\u00e9vku. Mzdy byly n\u00edzk\u00e9 a pracovn\u00ed tempo bylo t\u0159eba vydr\u017eet. \n\n\n\nKucha\u0159i s\u00e1hli po levn\u00fdch vep\u0159ov\u00fdch kostech, kter\u00e9 zvolna va\u0159ili ve vod\u011b s posiluj\u00edc\u00edmi bylinami. Tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka zde hraje kl\u00ed\u010dovou roli jak pro slanost, tak pro barvu. V \u00fapln\u011b prvn\u00edch klangsk\u00fdch verz\u00edch se drah\u00e9 aromatick\u00e9 ko\u0159en\u00ed pravd\u011bpodobn\u011b objevovalo jen vz\u00e1cn\u011b, nebo v\u016fbec. Chu\u0165 st\u00e1la p\u0159edev\u0161\u00edm na plnosti vep\u0159ov\u00e9ho, l\u00e9\u010div\u00fdch bylin\u00e1ch a tmav\u00e9m, slan\u00e9m z\u00e1kladu s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nTo, jak se do n\u00e1zvu dostal \u201e\u010daj\u201c, obvykle vysv\u011btluj\u00ed dva p\u0159\u00edb\u011bhy. Jeden p\u0159ipisuje p\u016fvod restaurat\u00e9rovi z Klangu jm\u00e9nem Lee Wen Di, kter\u00fd m\u011bl pokrm zpopularizovat po druh\u00e9 sv\u011btov\u00e9 v\u00e1lce: z\u00e1kazn\u00edci pr\u00fd pol\u00e9vce p\u0159ezd\u00edvali rou gu di, \u201eDiho vep\u0159ov\u00e9 kosti\u201c ; proto\u017ee Di zn\u00ed v hokkiensk\u00e9m n\u00e1\u0159e\u010d\u00ed podobn\u011b jako teh, n\u00e1zev se m\u011bl postupn\u011b zm\u011bnit na rou gu cha (\u8089\u9aa8\u8336). Druh\u00e1, jednodu\u0161\u0161\u00ed verze zd\u016fraz\u0148uje hork\u00fd \u010d\u00ednsk\u00fd \u010daj, kter\u00fd se k pokrmu tradi\u010dn\u011b pod\u00e1v\u00e1. \n\n\n\nA\u0165 u\u017e se n\u00e1zev ust\u00e1lil jakkoli, bak kut teh doputoval a\u017e do Singapuru a z d\u011blnick\u00e9ho j\u00eddla se stal sn\u00edda\u0148ovou klasikou. V roce 2024 ho Malajsie ofici\u00e1ln\u011b zapsala na seznam n\u00e1rodn\u00edho kulin\u00e1\u0159sk\u00e9ho d\u011bdictv\u00ed, ale ve st\u00e1nc\u00edch a mezi st\u00e1l\u00fdmi hosty m\u011bl dobrou pov\u011bst u\u017e d\u00e1vno, podobn\u011b jako jin\u00e9 proslul\u00e9 pol\u00e9vky, nap\u0159\u00edklad pho.\n\n\n\nAutentick\u00fd recept na vietnamsk\u00e9 pho\n\n\n\nHlavn\u00ed suroviny na bak kut teh\n\n\n\n\n\n\n\n\nVep\u0159ov\u00e1 \u017eebra (p\u0159\u00edpadn\u011b tak\u00e9 b\u016f\u010dek, oc\u00e1sek, no\u017ei\u010dky). \u017debra dodaj\u00ed maso a morek; tu\u010dn\u011bj\u0161\u00ed kusy a kusy s k\u016f\u017e\u00ed uvol\u0148uj\u00ed \u017eelatinu, d\u00edky n\u00ed\u017e m\u00e1 v\u00fdvar pln\u011bj\u0161\u00ed konzistenci.\n\n\n\nSm\u011bs \u010d\u00ednsk\u00fdch bylin. \u010casto se prod\u00e1vaj\u00ed spole\u010dn\u011b v s\u00e1\u010dku a ur\u010duj\u00ed chu\u0165ov\u00fd profil pokrmu: dang gui a chuanxiong p\u0159in\u00e1\u0161ej\u00ed d\u0159evitou bylinnou ho\u0159kost; yu zhu dod\u00e1v\u00e1 nasl\u00e1dlost; l\u00e9ko\u0159ice chu\u0165 zakulacuje; kozinec nebo pazvonek vytv\u00e1\u0159ej\u00ed jemn\u00fd posiluj\u00edc\u00ed z\u00e1klad; \u010derven\u00e9 datle a plody goji dod\u00e1vaj\u00ed lehkou sladkost a trochu barvy. V receptu n\u00ed\u017ee seznam zjednodu\u0161uji, ale dal\u0161\u00ed byliny m\u016f\u017eete p\u0159idat podle chuti\n\n\n\n\u010cesnek. Cel\u00e9 palice b\u011bhem va\u0159en\u00ed zm\u011bknou a popraskaj\u00ed, p\u0159i\u010dem\u017e se jejich \u0161tiplavost prom\u011bn\u00ed v jemnou nasl\u00e1dlou chu\u0165 (milovn\u00edky \u010desneku m\u016f\u017ee pot\u011b\u0161it i trocha sma\u017een\u00e9ho \u010desneku p\u0159i pod\u00e1v\u00e1n\u00ed).\n\n\n\nT\u00f3ny aromatick\u00e9ho ko\u0159en\u00ed (b\u011b\u017en\u00e9 v mnoha verz\u00edch, zejm\u00e9na hokkiensk\u00fdch). Bady\u00e1n, h\u0159eb\u00ed\u010dek, k\u016fra kasie a sem\u00ednka fenyklu dod\u00e1vaj\u00ed h\u0159ejivou ko\u0159en\u011bnou v\u016fni, kterou si dnes mnoz\u00ed spojuj\u00ed s bak kut teh (podle chuti i se \u0161petkou mlet\u00e9ho chilli).\n\n\n\nPep\u0159. V mnoha bylinn\u00fdch verz\u00edch z\u016fst\u00e1v\u00e1 sp\u00ed\u0161e v pozad\u00ed; ve variant\u00e1ch ve stylu Teochew naopak dominuje.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka & s\u016fl. Dochucuj\u00ed v\u00fdvar; zejm\u00e9na tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je u tmav\u00fdch verz\u00ed po klangsku rozhoduj\u00edc\u00ed pro slanost i barvu.\n\n\n\nCo nesm\u00ed chyb\u011bt na stole. \u010cist\u00e1 va\u0159en\u00e1 r\u00fd\u017ee, youtiao k nas\u00e1knut\u00ed v\u00fdvaru a om\u00e1\u010dka k nam\u00e1\u010den\u00ed ze s\u00f3jov\u00e9 om\u00e1\u010dky (sv\u011btl\u00e9 nebo tmav\u00e9), chilli (nap\u0159\u00edklad sambal oelek) a nasekan\u00e9ho syrov\u00e9ho \u010desneku; podle chuti ji m\u016f\u017ee nahradit (nebo doplnit) chilli olej. Klasick\u00fdm protip\u00f3lem je hork\u00fd \u010d\u00ednsk\u00fd \u010daj. Byliny i dochucovadla \u010dasto sn\u00e1ze se\u017eenete v asijsk\u00fdch potravin\u00e1ch.\n\n\n\n\nRegion\u00e1ln\u00ed styly, ritu\u00e1ly a spory o autenti\u010dnost\n\n\n\nJeden n\u00e1zev, n\u011bkolik podob\n\n\n\n\nHokkien\/Klang. Tmav\u00fd v\u00fdvar s v\u00fdraznou s\u00f3jovou om\u00e1\u010dkou a \u010dasto \u0161t\u011bdrou d\u00e1vkou bylin; \u010desnek se ve v\u00fdvaru rozpl\u00fdv\u00e1, zat\u00edmco pep\u0159 z\u016fst\u00e1v\u00e1 pom\u011brn\u011b nen\u00e1padn\u00fd. Mnoz\u00ed m\u00edstn\u00ed ho pova\u017euj\u00ed za p\u016fvodn\u00ed vzorovou podobu.\n\n\n\nTeochew\/Singapur. Sv\u011btlej\u0161\u00ed v\u00fdvar ochucen\u00fd p\u0159edev\u0161\u00edm b\u00edl\u00fdm pep\u0159em a \u010desnekem, s mal\u00fdm mno\u017estv\u00edm l\u00e9\u010div\u00fdch bylin nebo zcela bez nich; podle pot\u0159eby jen s trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky, bez tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. P\u0159\u00edznivci oce\u0148uj\u00ed jeho intenzitu a p\u0159\u00edmo\u010darost; skeptici soud\u00ed, \u017ee p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161e vep\u0159ovou pol\u00e9vku s pep\u0159em pod stejn\u00fdm n\u00e1zvem.\n\n\n\nKantonsk\u00e9 pojet\u00ed. Vz\u00e1cn\u011bj\u0161\u00ed, n\u011bkdy je\u0161t\u011b v\u00edce zam\u011b\u0159en\u00e9 na \u201eposiluj\u00edc\u00ed\u201c \u00fa\u010dinky, s v\u00fdrazn\u011bj\u0161\u00ed \u201el\u00e9k\u00e1rnickou\u201c ho\u0159kost\u00ed; ob\u010das i s kapkou v\u00edna nebo l\u00e9\u010div\u00e9ho lik\u00e9ru (\u836f\u9152).\n\n\n\n\nBez ohledu na styl z\u016fst\u00e1vaj\u00ed zvyklosti p\u0159ekvapiv\u011b podobn\u00e9: pokrm se obvykle j\u00ed k sn\u00eddani (stejn\u011b jako congee) nebo k pozdn\u00ed sn\u00eddani, s r\u00fd\u017e\u00ed \u010di youtiao, s pikantn\u00ed sm\u011bs\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky, chilli a \u010desneku pod\u00e1vanou zvl\u00e1\u0161\u0165 a s hork\u00fdm \u010dajem k osv\u011b\u017een\u00ed chu\u0165ov\u00fdch bun\u011bk.\n\n\n\nTradi\u010dn\u00ed congee\n\n\n\nKrom\u011b barvy se p\u0159i debat\u00e1ch o autenti\u010dnosti \u010dasto posuzuje n\u011bkolik jednoduch\u00fdch krit\u00e9ri\u00ed:\n\n\n\n\nZ\u00e1klad z vep\u0159ov\u00e9ho masa a kost\u00ed. Pokrm stoj\u00ed na vep\u0159ov\u00e9m mase a kostech, nikoli na zahu\u0161t\u011bn\u00e9m v\u00fdvaru.\n\n\n\nSv\u011btl\u00fd nebo tmav\u00fd v\u00fdvar, ale nezahu\u0161t\u011bn\u00fd. Jednotliv\u00e9 verze sahaj\u00ed od pr\u016fzra\u010dn\u00fdch po velmi tmav\u00e9 podle dochucen\u00ed a s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nByliny nebo pep\u0159 v hlavn\u00ed roli. Bu\u010f tradi\u010dn\u00ed bylinn\u00fd z\u00e1klad, nebo (v mnoha verz\u00edch Teochew) z\u00e1m\u011brn\u011b v\u00fdrazn\u00fd pep\u0159.\n\n\n\nDlouh\u00e9 va\u0159en\u00ed. Doba pomal\u00e9ho varu je z\u00e1sadn\u00ed pro uvoln\u011bn\u00ed a koncentrov\u00e1n\u00ed chut\u00ed.\n\n\n\n\u010caj pod\u00e1van\u00fd zvl\u00e1\u0161\u0165. Pat\u0159\u00ed k serv\u00edrov\u00e1n\u00ed, p\u0159esto\u017ee se v hrnci neva\u0159\u00ed.\n\n\n\n\nMezi asijsk\u00fdmi pol\u00e9vkami ho lze sm\u011ble za\u0159adit vedle tom yum, tom kha gai, pol\u00e9vky wonton, pekingsk\u00e9 pol\u00e9vky nebo b\u00fan b\u00f2 Hu\u1ebf; a pokud chcete poznat dal\u0161\u00ed vep\u0159ov\u00e9 pokrmy z tohoto regionu, skv\u011blou odbo\u010dkou je malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9.\n\n\n\n\n\n\tBak Kut Teh \u2013 Malajsijsk\u00e1 pol\u00e9vka s vep\u0159ov\u00fdmi \u017eeb\u00edrky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t800 g vep\u0159ov\u00fdch \u017eeb\u00edrek (s kost\u00ed)1 vep\u0159ov\u00fd jazyk (voliteln\u011b)500 g vep\u0159ov\u00fdch st\u0159ev (voliteln\u011b, je pot\u0159eba tlust\u00e9 st\u0159evo, kter\u00e9 je uvnit\u0159 pom\u011brn\u011b tu\u010dn\u00e9)50 g strou\u017ek\u016f \u010desneku3 L vodySuch\u00e9 ko\u0159en\u00ed4 hv\u011bzdi\u010dky bady\u00e1nu20 h\u0159eb\u00ed\u010dk\u016f8 g cel\u00e9 sko\u0159ice6 l\u017ei\u010dek kuli\u010dek b\u00edl\u00e9ho pep\u0159e2 l\u017ei\u010dky kuli\u010dek \u010dern\u00e9ho pep\u0159eNa dochucen\u00ed1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\tVep\u0159ov\u00e1 \u017eeb\u00edrka, jazyk a st\u0159eva vlo\u017ete do vrouc\u00ed vody, po\u010dkejte, a\u017e voda znovu za\u010dne v\u0159\u00edt, a pot\u00e9 va\u0159te je\u0161t\u011b 1 minutu.Sce\u010fte a maso i vnit\u0159nosti p\u0159endejte do hrnce nebo kameninov\u00e9ho hrnce s poklic\u00ed.Va\u0159en\u00edP\u0159idejte such\u00e9 ko\u0159en\u00ed uzav\u0159en\u00e9 v s\u00e1\u010dku, \u010desnek a zb\u00fdvaj\u00edc\u00ed vodu a p\u0159ive\u010fte k varu.St\u00e1hn\u011bte plamen na st\u0159edn\u00ed v\u00fdkon, p\u0159iklopte a nechte zvolna va\u0159it 90 minut.Vypn\u011bte spor\u00e1k a nechte 30 minut odpo\u010d\u00edvat, ani\u017e byste zvedali poklici.V\u00fdvar dochu\u0165te s\u00f3jovou om\u00e1\u010dkou, vyjm\u011bte jazyk a st\u0159eva, nakr\u00e1jejte je na kousky a p\u0159ed pod\u00e1v\u00e1n\u00edm je vra\u0165te do pol\u00e9vky.\t\n\t\n\t\tTradi\u010dn\u011b se maso a v\u00fdvar jed\u00ed s r\u00fd\u017e\u00ed nebo \u010d\u00ednsk\u00fdm sma\u017een\u00fdm pe\u010divem (youtiao) a pot\u00e9 se pije \u010daj pro osv\u011b\u017een\u00ed chuti v \u00fastech.\n\t\n\t\n\t\tSoupes et bouillonsMalaisienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Bak kut teh \u2013 Wikipedie (\u010d\u00ednsky)\u2022 B\u00e1je\u010dn\u00fd bak kut teh \u2013 Jiak Pa Bui (anglicky)\u2022 P\u016fvodn\u00ed recept na bak kut teh na\u0161ich otc\u016f \u2022 Znovuobjeven\u00ed \u201ed\u011blnick\u00e9ho \u010daje\u201c \u2013 Tony Johor Kaki (anglicky)\u2022 Jak doma p\u0159ipravit \u201ebak kut teh\u201c bez \u010daje? \u2013 Zhihu (\u010d\u00ednsky)\u2022 Jak p\u0159ipravit dobr\u00fd bak kut teh? \u2013 Odpov\u011b\u010f od \u4edf\u5473\u9ad8\u6c64 \u2013 Zhihu (\u010d\u00ednsky)\u2022 Kuchyn\u011b A Ling \u2013 Suroviny na tradi\u010dn\u00ed bak kut teh: 1 s\u00e1\u010dek, vep\u0159ov\u00e9 maso \/ vep\u0159ov\u00fd \u017ealudek \/ \u017eebra\u2026 \u2013 Facebook (\u010d\u00ednsky)\u2022 Bak kut teh \u2013 Singapur \u2013 NLB Singapur (anglicky)\u2022 Zp\u016fsobuje pol\u00e9vka bak kut teh skute\u010dn\u011b hepatotoxicitu? \u2013 SpringerLink (anglicky)\u2022 Odkud poch\u00e1z\u00ed bak kut teh? \u2013 6 verz\u00ed a historie jeho v\u00fdvoje | O \u201eteorii p\u016fvodu z \u010cch\u00fcan-\u010dou\u201c \u2013 \u98df\u516c\u5b50\u7ecf\u5178 (\u010d\u00ednsky)\u2022 M\u00edstn\u00ed gurm\u00e1ni v\u00e1s provedou: p\u00e1tr\u00e1n\u00ed po nejautenti\u010dt\u011bj\u0161\u00edm bak kut teh v Malajsii \u2013 Zhihu (\u010d\u00ednsky)\u2022 Jak\u00e9 suroviny bak kut teh skute\u010dn\u011b obsahuje? \u2013 Zhihu (\u010d\u00ednsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197390"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197390\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113943"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}