![]() | This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Since it looks like we have an edit war brewing between Lee788 and Gunkarta, let's calm down and examine the facts:
When two similar items exist in two places, we must determine whether they are regional variations of the same thing, distinct things with common roots, or distinct things that are similar only by coincidence.
Open questions:
Individual Wikipedians can answer these questions as a preliminary step to determine how we organize these articles, but in the end we need to have citations that prove the answers. Ibadibam ( talk) 22:37, 4 February 2016 (UTC)
Thank you to open the discussion and address this matter. You have point it out correctly that indeed Kwetiau goreng is more associated with Indonesia, while Char kway teow is more associated with Singapore and Malaysia as proven with internet search. While no one can deny their Chinese Cantonese origin, each of these kwetiau/kway teow/shahe fen/hor fun dishes has undergone a certain degree of localization. Having visited Singapore and Malaysia (and residing in Indonesia), I'll tried to answer the question. Open questions:
Here some references from The Jakarta Post "The pempek can be cooked into another dish, kwetiau goreng lenjer, which is made by slicing the pempek and mixing it with chicken, prawns, eggs, bean sprouts and soy sauce." [1]
"New menu items such as pecel ayam, soto ayam, kwetiau goreng, nasi goreng ikan asin and nasi goreng sambal terasi were now available, Antonius said." [2]
I've been to Singapore and Malaysia several times, the term kwetiau goreng is rarely (almost never) used there. If yes, usually refer to Malay halal version of char kway teow (using beef or seafood), usually served in Malay/Indonesian restaurant/foodcourt there run by Indonesian immigrants. For example kwetiau goreng is served in Indonesian origin franchise Es Teler 77 restaurant in Singapore. The authentic Penang Char kway teow is rich in lard and pork slices, thus not halal. Indonesian kwetiau goreng variants are almost always halal (no pork, only uses beef, chicken and seafood) with rare instances of pork version usually only available in Chinatowns in Indonesia. Kwetiau goreng uses Indonesian style kecap manis (sweet soy sauce), bawang goreng (fried shallots) and krupuk crackers, while Char kway teow is not using them, and more closer to their Chinese origin beef chow fun (but using pork and lard instead). Similar but different. Hope that help. Gunkarta talk 11:38, 5 February 2016 (UTC)
References
![]() | This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Since it looks like we have an edit war brewing between Lee788 and Gunkarta, let's calm down and examine the facts:
When two similar items exist in two places, we must determine whether they are regional variations of the same thing, distinct things with common roots, or distinct things that are similar only by coincidence.
Open questions:
Individual Wikipedians can answer these questions as a preliminary step to determine how we organize these articles, but in the end we need to have citations that prove the answers. Ibadibam ( talk) 22:37, 4 February 2016 (UTC)
Thank you to open the discussion and address this matter. You have point it out correctly that indeed Kwetiau goreng is more associated with Indonesia, while Char kway teow is more associated with Singapore and Malaysia as proven with internet search. While no one can deny their Chinese Cantonese origin, each of these kwetiau/kway teow/shahe fen/hor fun dishes has undergone a certain degree of localization. Having visited Singapore and Malaysia (and residing in Indonesia), I'll tried to answer the question. Open questions:
Here some references from The Jakarta Post "The pempek can be cooked into another dish, kwetiau goreng lenjer, which is made by slicing the pempek and mixing it with chicken, prawns, eggs, bean sprouts and soy sauce." [1]
"New menu items such as pecel ayam, soto ayam, kwetiau goreng, nasi goreng ikan asin and nasi goreng sambal terasi were now available, Antonius said." [2]
I've been to Singapore and Malaysia several times, the term kwetiau goreng is rarely (almost never) used there. If yes, usually refer to Malay halal version of char kway teow (using beef or seafood), usually served in Malay/Indonesian restaurant/foodcourt there run by Indonesian immigrants. For example kwetiau goreng is served in Indonesian origin franchise Es Teler 77 restaurant in Singapore. The authentic Penang Char kway teow is rich in lard and pork slices, thus not halal. Indonesian kwetiau goreng variants are almost always halal (no pork, only uses beef, chicken and seafood) with rare instances of pork version usually only available in Chinatowns in Indonesia. Kwetiau goreng uses Indonesian style kecap manis (sweet soy sauce), bawang goreng (fried shallots) and krupuk crackers, while Char kway teow is not using them, and more closer to their Chinese origin beef chow fun (but using pork and lard instead). Similar but different. Hope that help. Gunkarta talk 11:38, 5 February 2016 (UTC)
References