Thread | Brutkey

Also just how I cook for myself generally (crossing east and south asian foods, not just coz I’m southeast asian but also coz I’ve spent time in all three parts of Asia)

It’s nice to feel like I’m not alone

Adrianna Tan
@skinnylatte@hachyderm.io

My personal flavor profiles / base flavors are mostly South Indian crossed with southern Chinese. I think there are some interesting overlaps. Either way I don’t think it’s unique to me, entire cuisines have evolved in Southeast Asia to sort of feature those things.

In Singapore / Malaysia there are plenty of Chinese noodle shops that do curry noodles where the curry is really a Chettinad chicken curry with even more coconut milk. The other day I was like ‘oh I guess I love idli coz I just love tiny round rice cakes for breakfast, whether it’s in the form of an idli or a chwee kueh’

I know at least 5 Teochew-Tamil people so I often feel like the food in their homes is just all the things I like, together

Adrianna Tan
@skinnylatte@hachyderm.io

I think I’m going to start making Sichuan food with paneer instead of tofu

Adrianna Tan
@skinnylatte@hachyderm.io

Not to get into regional essentialism, but the north vs south taste line is so clearly defined to me that, South Indian food tastes more Iike home food to me than northern Chinese food does. The same way North Indian food just never hits right. I like it okay, but it’s not.. the food from Kerala or Tamil Nadu or Karnataka that made me.

There are far more similarities at latitudes (south: more spices, warmer and more similar climate, more rice) than within nations.

Richard W. Woodley ELBOWS UP 🇨🇦

️
@the5thColumnist@mstdn.ca

@skinnylatte@hachyderm.io

I recall a Chinese Canadian chef stating in an interview that he uses local ingredients not imported Chinese ingredients because the essence of Chinese cooking is using locally grown ingredients. One persons viewpoint.