Asian food is very special. Partly the reason as to why I love singaporean food as well … That food is fusion cooking before the term got into the mainstream
yeah I know this is not going to be popular here but I always felt that in Asia, people cook fantastic food for the purpose of feeding people but in the West, alot of the focus is always how great the cook is and his or her craft rather than making it affordable for the masses…its a generalization of course but there is some truth in there…and that is why the only asian food I don’t really enjoy is Japanese food haha because I cannot stand how its always how you should follow this rule, that rule when eating their food…
I like Japanese food as well. You’ve got to appreciate the mastery despite the idiosyncrasies that they have.
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Netflix has a fantastic series, ‘Asian Street Food’. Mindblowing how good some of the stuff looks, often cooked with really rudimentary equipment.
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Might be me… But I think there are some foods worldwide where there not only needs to have spicy taste at the tastebuds at the tip of the tongue but also spicebuds need to be activated later as well…
This is where Asian food wins… There’s the intense taste hit at the tongue when you bite into it and also the taste when you chew the food at the back.
So seasoning a steak with salt pepper and paprkka etc would only ensure the taste is at the tip of the tongue… When you bite into it… Braising it ensures that the taste seeps in and uses the buds at the end
Yea I call them the French food of Asia cos the chefs are more concerned about drawing attention to their own craft rather than the people who eat their food.
I am gonna create war!!
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Have you tried it with pumpkin leaves? You spread the fish-egg paste between two pumpkin leaves and then fry.
Yeah… I think for too long Asian food has been undermined! We need to rise up and conquer the world! Muahahaha!
That does sound a very good proposition… But unfortunately , wifey and kid don’t like that kinda food
Indians probably already conquered UK
Did you eat it as snack or as a stand-alone food? We eat it with rice and that mellows the fish taste/flavor you have mentioned.
I mean with the food originally in the UK…its not that difficult HAHA! Shit i gonna get banned from this forum very soon… 
Carp eggs… Those are with rice / rotis…
The above pic I posted is a snack… The chef did try to tone down the fishiness by adding flour (besan I suspect) but it’s still overpowering
We did it with an army, India did it with food. Now that’s culture!
Not by this mod…
We grill pizza at home semi regularly. The technique is a bit finnicky but when done right can produce really good results. We’ve got a couple of really popular pizza pop ups in town who all use these portable propane ovens and I’ve apparently bored my girlfriend enough with my interest in how they make their pizzas that she bought me one a couple of weeks ago. They get to an internal temp of 1000 degrees (F) and can cook one in about 60 seconds… We did our first trial run last weekend and it didnt go great. It literally caught on fire, but was still edible.
We’ve got some ideas about what went wrong so we’re going to try again tomorrow. The technique requires fairly quick rotation of the pizza within the oven so it cooks evenly and we struggled a bit with that. I think the base needed to be more heavily floured so it was easier to slid on and off the pizza peel more easily.
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I don’t think that’s my definition of edible… atleast half of it
Looks like an Ooni Koda pizza oven? I read somewhere that the stone has to be properly heated first (the stone from Ooni is thicker than other brands, and will take longer to heat up/reheat, but will retain heat longer) to get the even temperature for the pizza. Since I don’t have one, it is just technical and not practical knowledge here.
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It’s not an Ooni (the cheap bitch)
But yeah, that is supposedly key. It gets up to temperature pretty quickly but they still recommend a 15 minute warm up period to allow the stone to get up to temp. The issue we had, which is pretty obvious in retrospect, is it cooks WAY quicker on the sides adjacent to the open flame. We understood that in theory, and were aware of the need to rotate the pizza. What we didn’t appreciate was just how quickly it could go off the rails and how difficult it was to get the pie out and rotate it.