.........hello Kato! Nice to meet you.
Yah, I see where your goin, and thanx, but I am looking
for specifics. It would seem to me that there would be
a 'cross over' between spices/food between the oriental
cultures for sure, but I am wondering what is specifically
Chinese/Vietnames/Thai...........and the like.
When I was younger, I was in the orient, and got to
try authentic oriental dishes. I know for instance that
the Japanese consider the 'sushi' authentic, as well as
'shark fin soup' and the like. I had one or two authentic
Korean dishes, and 'jelly fish' and 'duck egg' were a few
of the authentic items.........not sure what else I had.
When it came to Tiawanese food, I remmeber having an
authentic 'Tiawanese Breakfeast' which consisted of mostly
cold items, even what appeared and tasted like cold raw
fish. It was terrible, until we had an authentic 'Tiawanese
Supper', and it was great.......although I was not sure what
we were eating, but it was cooked in front of us in 10 courses, and it was hot and good. I was too young to be
concened with the details of what was in the food.
When it comes to Canadian Oriental Food, most of which I
have tasted, is really nothing like they serve in the oreint.
So I am interested in the 'differences' in oriental food,
and specifically what they use for spices/sauces. I know,
obviously, that as an example, both the Chinese and Vietnamese eat chicken. So chicken as such, I guess, would
not be considered an authentic Chinese or Vietnamese food,
although in their cultures I suppose it would be, but chicken
would be subject to both cultures.
However, I am sure that the authentic preperation in the
sauces and spices they would use, would be quite different
in each culture. I suppose there would be similarities,
but there must be some sauces/spices/preperation specific
to each culture. And considering the oriental cultures,
Korean/Tiawanese/Chinese/Vietnamese/Latotian/Thai/others,
there must be alot of different spices specific to those
countries, which the people have become acustomed to over
the centuries.........which would be considered somewhat
'authentic'.
Just as an aside, I remember eating in a Mongolian type
resteraunt in Winnipeg, and the food was terrific. Again,
not sure if this was authentic Mongolian food, or if it
was Canadianized, but it was very good indead.
And, it would seem to me, that 'kurri' would be somewhat
of an authentic East Indian Spice, but there is no doubt
that many of the Muslim cultures would probably consider
'kurri' to be authentic Muslim or 'Arabic' food, and
not to forget 'Persian' food as well. I am sure there would
be a cross over on this spice/sauce anyway, as an example.
