I just finished reading Shogun a little while ago, and throughout the author talked about rice, raw fish, and pickled vegetables as the staple meal for the culture. Would brown rice have been the primary rice eaten at this time, or would hand-milled rice been much more prominent among the nobility/samurai classes at the time?
What Asian Cuisine uses a lot of beef in their dishes?
So, I was having a conversation with my girlfriend, who is Bengali, and it came up how things like potatoes and chilis were from the Americas. Apparently, she didn't know that and was initially insistent that they couldn't be, because of how ingrained in South Asian cooking they are. So that got me wondering: what was South Asian cuisine like before the introduction of those? And further, about when did those become introduced and popularized in the region? At first, my guess would be to imagine modern food but with those ingredients removed, but I know lots of European cuisines changed wildly in that time frame, and not just in terms of new ingredients.
ultimate go-to die-for faves (in no particular order):
- Italian
- Japanese
- Chinese (authentic, not the gross Americanised kind)
- Greek ☆☆☆☆☆☆☆☆
- Middle Eastern
list of comfort foods I'm ashamed of indulging in regularly lol:
- beef lasagne
- kale pasta
- cheddar bowl
- UGHHH WHYS IT ALL CHEESE AND MEAT
- this gross cheeseburger from mcdonalds. i take out the bread n just eat the cheese and patty
- sea salt n peppercorn crisps
- a lot of granola
- ramen........ n gyoza it's so bad for u ugh
AH Ifeel so ashamed of myself after typing out this whole list wtf:((((((((
Sinners Rice
Would this have been better as “What kind of Asian food does the atheist like the most in DS2, and also boss location somehow?”
Moving to Lansing very, very soon and am wanting to know where all the good food spots are. Love those hidden gems too!
I'm pretty new to the world of veganism and I've been reading a lot of recipe blogs/vegan subreddit posts (been lurking here a long time!) and vegan bloggers. And lately I've been feeling...some kind of way about all of the references to tofu, seitan, dairy substitutes, and other mock meats.
Whenever a classic vegan substitute comes up, they're always like "we know tofu is weird, but if you wring all the moisture out of it and deep fry it for 3 hours we promise you'll love it!!" or "seitan is a funny sounding word and it looks wrinkly and ugly but it's a GREAT SOURCE OF PROTEIN" or some other kind of statement with a million pleading caveats and acknowledgments. It's as if the subtext is, hey look at these wacky foods! Sorry they're kinda strange, but isn't it great that someone invented these so we vegans can have protein! And it's like but wait, I literally grew up eating this stuff, it's not exotic or weird. The first dairy free milk that I can remember hitting mainstream supermarket shelves was soy milk, which is like a staple of Asian family households!! (shout out to the 80% of us who can't digest lactose, we out here 😔🤘) Like these foods weren't created just for people who are vegan, literally billions of people incorporate them into their everyday omnivorous diets. I legit used to eat tofu stir fried with beef. I almost don't like the term "vegan substitute" for these foods, bc for me, they were just...regular foods. It feels like a major part of my cultural diet has been co-opted by (mostly white) people who are documenting their ✨plant-based journey✨. On the one hand, I'm glad that these foods are making their way onto more plates, but on the other hand, I wish more credit was given to the major Asian influences on modern-day veganism.
To be clear, this problem is wayyy worse outside of the vegan community. And the sites I've been getting these recipes from are definitely heavy into the h e l t h aspect and light on activism. But I almost expect that from meat eaters because their dietary perspective is still more limited. I feel like vegans should know better, especially since veganism is so much more than a diet, it's about decolonizing food and making it as equitable as possible.
PS for context I'm Asian-American, born/grew up in states, parents both immigrants from east asia.
Edit: I initially wrote this post from the viewpoint of someone who grew up in an asian household, but as many commenters rightfully pointed out, this is in no way
... keep reading on reddit ➡
Hi guys! For this year, I'm hoping to expand my cooking skills and I therefore challenged myself to make at least one new recipe every week. What better way to do this than by forcing myself to follow and try every single recipe from a cookbook on, in my opinion, the region of the world with the most delicious dishes!
The only problem is, I have no clue which recipe books are suitable for this challenge as a bit of variety in the types of dishes/ingredients would be great. I mostly love Chinese, Thai and Indian cuisine, but a combination of multiple cuisines within one book would be amazing!
I look forward to hearing your recommendations :)
Hello everyone!
Some time ago I had the absolute pleasure of eating a glorious stir fry with gravy from an Asian restaurant. I can't be any more specific about the restaurant itself because it happened during a business trip out of town and we were just handed the food, all I know it was an Asian dish because I selected the "Asian meal" option for myself.
Anyway, it was super delicious as I mentioned, a really fun flavor, couldn't really tell exactly what it is, but I was pretty sure I smelled and tasted celery, specifically celery root. There were even slices of some vegetable which at the time I was sure it was celery root because of the smell, taste, and appearance. I work a lot with celery root in my cuisine and I took the slight differences in the smell and taste as just the result of a bath in the spicy gracy. I didn't see any celery sticks, so I don't thing they were responsible for the smells and flavors.
Recently I wanted to look up some recipes for stir fry/gravy, Asian style, that includes celery root, but to my surprise, I found almost nothing, definitely nothing that would at least resemble whatever I've eaten back then.
My question is this, are celery root slices, aka celeriac slices, used in Asian cuisine that way, or did I confuse my good friend celery root with some other vegetable? Is there any chance that it's just a "europeanization" of an Asian dish and someone who doesn't really know what they're doing had the brilliant albeit counter-intuitive idea to add celeriac to the usual set of veggies?
Thanks!
Cheers!
Hi everyone,
After many years of eating unhealthy food I decided to learn how to cook properly and already bought a couple of cookbooks to help me in my journey (I know youtube exists but I like the organization and systematization that cookbooks offer).
I got the "Joy of Cooking and "How to cook everything - the basics" to teach me the building blocks but I have a passion for chinese food and for fish and was wondering if there is a cookbook that combines the two. I was reading the reviews for "Land of Fish and Rice" which seems up my street but it seems that despite the title, there aren't that many fish based recipes.
It would be really helpful to get some suggestions from this group.
Thanks
Seems to be a popular dish in almost every Commonwealth nation. And reading up on the subject, it seems its popularity spread to other former U.K. colonies as far back as before the U.S. gained independence, even though food like curry doesn't seem to be a popular meal there. Which is weird, given the large number of Indian-Americans. But to stay on track, even if South Asian cuisine was immediately popular in what would eventually be Canada, did immigration from Pakistan in the late 20th century, perhaps, help to popularise this type of food?
Hi all,
Thoughts on the best Asian restaurants in Budapest? My favourite is Indian but would also appreciate any mentions for Nepalese, Thai, Chinese and so on.
You were all really helpful in my previous posts about best vegetarian places to go, so if you have any similar recommendations for nice Asian restaurants we could go to at night, that'd be fantastic. I make specific mention of Indian as they tend to have the best vegetarian variety.
I'm going for a long weekend in mid December.
Thanks all :)
I've been cooking a lot recently due to being funemployed and being in lockdown, and I'm really loving it! I'm Chinese and my partner is Kiwi. This year we've been doing a lot of Western style cooking, but having more time on my hands has enabled me to experiment and explore East-Asian flavours and techniques. My favourite Chinese cooking blog is Omnivore's Cookbook by Maggie Zhu - so far I've loved every single one of her recipes. I'm also really fond of Just One Cookbook for Japanese cuisine.
What have you guys been cooking as part of your regular meal rotation? And do you guys have any other Asian cooking blogs/Youtube channels to recommend? I'm most fond of Cantonese-style Chinese food, since that was what I grew up with, but am open to learning about and exploring other cuisines ^.^
I've been wanting to have some ramen or thukpa for a long time but don't really know where to get it from. Is there any place in Kerala where you can get them?
Trying to expand my cooking but whenever I come across recipes online I'm always missing a few ingredients. If yall don't mind, could you share your list of basic ingredients needed to make a bunch of these recipes?
I'm of half russian descent but was raised by extended family who weren't & I was left with very little knowledge on the food in my culture & general eastern European culture. Anything helps.
What's the easiest style of Asian cuisine for someone to start with, if they don't have any Asian grocery stores around? I'm especially interested in Southern, Southeastern and Eastern Asian styles!
I've only ever tried Thai food, but Vietnamese food seems delicious as well. Singaporean and Malaysian seems very diverse as they take lots of influence from Chinese, South Indian and traditional Malay cuisine. I believe there is also some Arab and European influence too. How does Indonesian differ from Malaysian cuisine? Any other mentionable styles in Southeast Asia? I imagine Burmese food must be delicious as it is the crossroad that connects India, China and Souteast asia but there is much less info available on this style.
Any asian cuisine recommendations?
