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East Asian Food Fight


JohnnyBlaze
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East Asian Food  

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  1. 1. What's your favorite East Asian food?

    • Chinese
    • Japanese
    • Korean
      0
    • Mongolian
      0
    • Taiwanese
      0
    • Bruneian
      0
    • Burmese
      0
    • Cambodian
      0
    • Malaysian
    • Singaporean
      0
    • Vietnamese
    • Indonesian
      0
    • Laotian
      0
    • Philippine
    • Thai
    • Other East Asian cuisine not mentioned
      0
  2. 2. Which of these have you tried?



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To be honest I've not had most of them and so my answer has to be Chinese, I've had a lot of that and it's good!

 

Do you like crispy duck? Its one of my favourites :drool:

To be honest I've not had most of them and so my answer has to be Chinese, I've had a lot of that and it's good!

 

Do you like crispy duck? Its one of my favourites :drool:

To be honest I've not had most of them and so my answer has to be Chinese, I've had a lot of that and it's good!

 

Do you like crispy duck? Its one of my favourites :drool:

I've had Peking duck in the USA, Canada, Japan, and China and all I can say is that it's better in its native land...even though it's been quite tasty in the other places too. It's hard to say WHY or HOW it's better tbh

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Delicious thread :drool:

 

Whats your take on western Chinese food as opposed to authentic Chinese, from China? Only ask as many have said it differs greatly sometimes, from dish to dish.

 

Used to visit China town to get ingredients to rustle up some Thai. Though it felt like bumbling in the dark, being a novice. Still mighty tasty food, get the feeling there would be very few Asian dishes, I would turn down.

 

Chinese food in the US (and in places I've eaten in Australia) is simply not found in most places in China, if it is found at all. It is more likely to be super sugary and deep fried, and is usually cooked by people from Fujian, who are seemingly incapable of reproducing 7 of the 8 major categories of Chinese food.

 

I hated Chinese food before I moved to China and realized that what I called Chinese food was really Americanized Fujian crap.

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Drooling right now, thinking about all of this deliciousness!

 

There is something about Vietnamese pho that edges everything else out. It's great for b'fast, lunch or dinner, great for hangovers (much like a good bowl of Japanese miso ramen) and has so many variations, it would be hard to get sick of the stuff. I could eat it every day.

 

So for me, Vietnamese very closely followed by the wonderful variety of Indonesian (esp. Padang, although Balinese fish/squid is amazing) and Japanese foods (kaiten sushi, ramen, octopus balls on sticks...had non-deadly fugu once and it was unbelievably fresh and light and totally delicious.)

 

Also would like to say that fruit in SEA is plentiful and astoundingly flavourful. Dragon fruit, mangoes, different types of bananas, mangosteen, jackfruit... :drool: :drool: :drool:

 

Why did I look this thread up? Good thing I'm munching some mango right now or I'd be totally depressed!

 

What of SEA booze?

Mekhong Whisky (or Sangthip, or Sang Som or Hong Thong)

Lao-lao "white spirits"

Indonesian arak, tuak, brem

sake of all kinds

soju

baiju

 

Dear god, I've made it worse!

 

Asian food is so wonderfully diverse and amazing on so many levels.

 

Asian booze is just atrociously bad. Japan, with perhaps the worst culinary selection in the world among large nations, is probably the best here. But that's like being the tallest midget.

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Delicious thread :drool:

 

Whats your take on western Chinese food as opposed to authentic Chinese, from China? Only ask as many have said it differs greatly sometimes, from dish to dish.

 

Used to visit China town to get ingredients to rustle up some Thai. Though it felt like bumbling in the dark, being a novice. Still mighty tasty food, get the feeling there would be very few Asian dishes, I would turn down.

 

Chinese food in the US (and in places I've eaten in Australia) is simply not found in most places in China, if it is found at all. It is more likely to be super sugary and deep fried, and is usually cooked by people from Fujian, who are seemingly incapable of reproducing 7 of the 8 major categories of Chinese food.

 

I hated Chinese food before I moved to China and realized that what I called Chinese food was really Americanized Fujian crap.

Yeah, that's raw but true from what I found too.

But on the other end, an attempt at a North American burger or pizza in the Far East often turn out to be a shit rendition. So it goes both ways.

 

When it boils down to it though, it's not shit if you like it...but it very well may NOT be that country's authentic food.

Edited by JohnnyBlaze
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Drooling right now, thinking about all of this deliciousness!

 

There is something about Vietnamese pho that edges everything else out. It's great for b'fast, lunch or dinner, great for hangovers (much like a good bowl of Japanese miso ramen) and has so many variations, it would be hard to get sick of the stuff. I could eat it every day.

 

So for me, Vietnamese very closely followed by the wonderful variety of Indonesian (esp. Padang, although Balinese fish/squid is amazing) and Japanese foods (kaiten sushi, ramen, octopus balls on sticks...had non-deadly fugu once and it was unbelievably fresh and light and totally delicious.)

 

Also would like to say that fruit in SEA is plentiful and astoundingly flavourful. Dragon fruit, mangoes, different types of bananas, mangosteen, jackfruit... :drool: :drool: :drool:

 

Why did I look this thread up? Good thing I'm munching some mango right now or I'd be totally depressed!

 

What of SEA booze?

Mekhong Whisky (or Sangthip, or Sang Som or Hong Thong)

Lao-lao "white spirits"

Indonesian arak, tuak, brem

sake of all kinds

soju

baiju

 

Dear god, I've made it worse!

 

Asian food is so wonderfully diverse and amazing on so many levels.

 

Asian booze is just atrociously bad. Japan, with perhaps the worst culinary selection in the world among large nations, is probably the best here. But that's like being the tallest midget.

That just depends on what you like.

"Atrociously bad"? Yeah, some of it for sure. But no way would I say that as a blanket statement for an entire continent.

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Drooling right now, thinking about all of this deliciousness!

 

There is something about Vietnamese pho that edges everything else out. It's great for b'fast, lunch or dinner, great for hangovers (much like a good bowl of Japanese miso ramen) and has so many variations, it would be hard to get sick of the stuff. I could eat it every day.

 

So for me, Vietnamese very closely followed by the wonderful variety of Indonesian (esp. Padang, although Balinese fish/squid is amazing) and Japanese foods (kaiten sushi, ramen, octopus balls on sticks...had non-deadly fugu once and it was unbelievably fresh and light and totally delicious.)

 

Also would like to say that fruit in SEA is plentiful and astoundingly flavourful. Dragon fruit, mangoes, different types of bananas, mangosteen, jackfruit... :drool: :drool: :drool:

 

Why did I look this thread up? Good thing I'm munching some mango right now or I'd be totally depressed!

 

What of SEA booze?

Mekhong Whisky (or Sangthip, or Sang Som or Hong Thong)

Lao-lao "white spirits"

Indonesian arak, tuak, brem

sake of all kinds

soju

baiju

 

Dear god, I've made it worse!

 

Asian food is so wonderfully diverse and amazing on so many levels.

 

Asian booze is just atrociously bad. Japan, with perhaps the worst culinary selection in the world among large nations, is probably the best here. But that's like being the tallest midget.

That just depends on what you like.

"Atrociously bad"? Yeah, some of it for sure. But no way would I say that as a blanket statement for an entire continent.

 

I obviously haven't tried everything, and of course matters of food will always be matters of taste, but whether we're talking baijiu, mao tai, soju, sochu, sake, plum wine, lao lao, or whatever that piss is that they drink in Vietnam, I've never found anything which has a positive value other than getting me drunk. Let's not even talk about beer or wine, or I might get angry.

 

The best thing I can say is that the absurd habit of putting Sprite in red wine makes more sense when the red wine is as shitty as it is.

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Delicious thread :drool:

 

Whats your take on western Chinese food as opposed to authentic Chinese, from China? Only ask as many have said it differs greatly sometimes, from dish to dish.

 

Used to visit China town to get ingredients to rustle up some Thai. Though it felt like bumbling in the dark, being a novice. Still mighty tasty food, get the feeling there would be very few Asian dishes, I would turn down.

 

Chinese food in the US (and in places I've eaten in Australia) is simply not found in most places in China, if it is found at all. It is more likely to be super sugary and deep fried, and is usually cooked by people from Fujian, who are seemingly incapable of reproducing 7 of the 8 major categories of Chinese food.

 

I hated Chinese food before I moved to China and realized that what I called Chinese food was really Americanized Fujian crap.

Yeah, that's raw but true from what I found too.

But on the other end, an attempt at a North American burger or pizza in the Far East often turn out to be a shit renditions. So it goes both ways.

 

When it boils down to it though, it's not shit if you like it...but it very well may NOT be that country's authentic food.

 

When I took my in-laws to a Chinese place in the US, they were totally confused by the egg roll. They tried to eat it with chopsticks (they, like most Chinese I know over the age of 40, will never eat food with their hands), but they actually liked it. That was the high point for them. Dumplings, wonton, fried noodles, soup noodles, fried rice...they hated it all and didn't recognize it as Chinese food. They did like General Tso's chicken, which is also nothing like you'll get in China...but it could be the one thing we do better here.

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Delicious thread :drool:

 

Whats your take on western Chinese food as opposed to authentic Chinese, from China? Only ask as many have said it differs greatly sometimes, from dish to dish.

 

Used to visit China town to get ingredients to rustle up some Thai. Though it felt like bumbling in the dark, being a novice. Still mighty tasty food, get the feeling there would be very few Asian dishes, I would turn down.

 

Chinese food in the US (and in places I've eaten in Australia) is simply not found in most places in China, if it is found at all. It is more likely to be super sugary and deep fried, and is usually cooked by people from Fujian, who are seemingly incapable of reproducing 7 of the 8 major categories of Chinese food.

 

I hated Chinese food before I moved to China and realized that what I called Chinese food was really Americanized Fujian crap.

Yeah, that's raw but true from what I found too.

But on the other end, an attempt at a North American burger or pizza in the Far East often turn out to be a shit renditions. So it goes both ways.

 

When it boils down to it though, it's not shit if you like it...but it very well may NOT be that country's authentic food.

 

When I took my in-laws to a Chinese place in the US, they were totally confused by the egg roll. They tried to eat it with chopsticks (they, like most Chinese I know over the age of 40, will never eat food with their hands), but they actually liked it. That was the high point for them. Dumplings, wonton, fried noodles, soup noodles, fried rice...they hated it all and didn't recognize it as Chinese food. They did like General Tso's chicken, which is also nothing like you'll get in China...but it could be the one thing we do better here.

Tbh, I don't think too much anymore about whether a certain country's food is identical to what it is elsewhere. It almost never will be.

Yeah, I never saw any of the North American dumplings, wonton, fried noodles, etc in China BUT i also have no problem eating those things in a Chinese restaurant in the states.

 

As for Japanese food, any Japanese restaurant in the states never seems the same as what's out here. Often it's not as tasty or it's simply a different taste/flavor.

 

 

Every time I visit the Blaze clan there are certain things I always eat. Guaranteed:

 

At relatives' homes:

Dad's Philippine lechon (roast pork)

A bro's lumpia (Phillipine egg rolls...absolutely no cabbage, more meat & veggies)

Another bro's pork & chicken adobo

Pancit (Phillipine pan fried noodles with various meats, seafood, veggies)

 

Eating out:

Pizza...getting good pizza in Japan isn't an easy task. The crazy bastards here want to put corn, tuna, mayo, seaweed, and a fried egg on top of the damn thing!

Buffalo wings...only two places in Osaka have them: Hooters and Hard Rock Cafe. So yeah, a proper wing place is necessary for every stateside visit

Philly Cheesesteak...I've only found ONE place in Japan that's ever served a good Philly cheesesteak and that was in a restaurant/bar in Nagoya---->which is nowhere near me

 

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Delicious thread :drool:

 

Whats your take on western Chinese food as opposed to authentic Chinese, from China? Only ask as many have said it differs greatly sometimes, from dish to dish.

 

Used to visit China town to get ingredients to rustle up some Thai. Though it felt like bumbling in the dark, being a novice. Still mighty tasty food, get the feeling there would be very few Asian dishes, I would turn down.

 

Chinese food in the US (and in places I've eaten in Australia) is simply not found in most places in China, if it is found at all. It is more likely to be super sugary and deep fried, and is usually cooked by people from Fujian, who are seemingly incapable of reproducing 7 of the 8 major categories of Chinese food.

 

I hated Chinese food before I moved to China and realized that what I called Chinese food was really Americanized Fujian crap.

Yeah, that's raw but true from what I found too.

But on the other end, an attempt at a North American burger or pizza in the Far East often turn out to be a shit renditions. So it goes both ways.

 

When it boils down to it though, it's not shit if you like it...but it very well may NOT be that country's authentic food.

 

When I took my in-laws to a Chinese place in the US, they were totally confused by the egg roll. They tried to eat it with chopsticks (they, like most Chinese I know over the age of 40, will never eat food with their hands), but they actually liked it. That was the high point for them. Dumplings, wonton, fried noodles, soup noodles, fried rice...they hated it all and didn't recognize it as Chinese food. They did like General Tso's chicken, which is also nothing like you'll get in China...but it could be the one thing we do better here.

Tbh, I don't think too much anymore about whether a certain country's food is identical to what it is elsewhere. It almost never will be.

Yeah, I never saw any of the North American dumplings, wonton, fried noodles, etc in China BUT i also have no problem eating those things in a Chinese restaurant in the states.

 

As for Japanese food, any Japanese restaurant in the states never seems the same as what's out here. Often it's not as tasty or it's simply a different taste/flavor.

 

 

Every time I visit the Blaze clan there are certain things I always eat. Guaranteed:

 

At relatives' homes:

Dad's Philippine lechon (roast pork)

A bro's lumpia (Phillipine egg rolls...absolutely no cabbage, more meat & veggies)

Another bro's pork & chicken adobo

Pancit (Phillipine pan fried noodles with various meats, seafood, veggies)

 

Eating out:

Pizza...getting good pizza in Japan isn't an easy task. The crazy bastards here want to put corn, tuna, mayo, seaweed, and a fried egg on top of the damn thing!

Buffalo wings...only two places in Osaka have them: Hooters and Hard Rock Cafe. So yeah, a proper wing place is necessary for every stateside visit

Philly Cheesesteak...I've only found ONE place in Japan that's ever served a good Philly cheesesteak and that was in a restaurant/bar in Nagoya---->which is nowhere near me

 

Yeah, in my second or third year in China (I'm a slow learner) I had to stop judging things on whether they were what I expected or what I thought they should be, but what they are. But it still didn't help my hankering for the real thing. "Yes, that thing you called pizza was good...but I still have a desire for a real pizza."

 

With Chinese food, though, I never liked much of it in the US before going over, and I don't like it any more since I've been back.

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Damn, this thread is killing me.

Love Southeast Asian food! LOVE!

wah! I want some right now! RIGHT NOW!!!! WAAAAAH!

 

baby-boy-crying-photo-420x420-ts-56570356.jpg

Baby doesn't wanna eat western food!

 

Guess I'll be getting into a bottle of sake after work. That might will help.

sigh.

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Damn, this thread is killing me.

Love Southeast Asian food! LOVE!

wah! I want some right now! RIGHT NOW!!!! WAAAAAH!

 

baby-boy-crying-photo-420x420-ts-56570356.jpg

Baby doesn't wanna eat western food!

 

Guess I'll be getting into a bottle of sake after work. That might will help.

sigh.

I love beer and I like wine but I don't always have either in the house.

However, there's always sake and umeshu in Chateau Blaze no matter what. In fact, Mrs. B was talking about getting more last Wednesday. She goes, "Oh no Johnny, we only have two bottles of sake and one and a half a bottles of umeshu left. We have to get more this weekend!" I don't like to argue with her soooo.... :hail:

 

;)

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I grew up eating this:

 

http://envisioningtheamericandream.files.wordpress.com/2014/04/food-chun-king-a-swscan07446.jpg

Edited by goose
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I grew up eating this:

 

http://envisioningtheamericandream.files.wordpress.com/2014/04/food-chun-king-a-swscan07446.jpg

 

I threw up eating this:

 

http://feedstuffsfoodlink.com/cdfm/Feeess50/author/427/2015/11/junk_food_blame_obesity_1_635823106552716000.jpg

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Indonesian:

 

simple-indonesian-meal.jpg

 

sundanese_food.jpg

 

 

padang-food.jpg

 

This last pic is of Padang food, my fave. Unbelievable deliciousness lurks in those little bowls.

For the full Padang experience, a fuzzed out/distorted soccer game should be on tv.

If I still smoke weed I'd clean out the whole table and ask for seconds.
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Here in Oz many "Chinese" restaurants are really run by Malaysian or Singapore or Indonesian Chinese so you get their dishes on a Chinese.menu. How I learned to love rendang and other not Chinese food. Also Nonya style cooking out of Singapore, which is a blend of Indian and Chinese. Yummy!
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Indonesian:

 

simple-indonesian-meal.jpg

 

sundanese_food.jpg

 

 

padang-food.jpg

 

This last pic is of Padang food, my fave. Unbelievable deliciousness lurks in those little bowls.

For the full Padang experience, a fuzzed out/distorted soccer game should be on tv.

If I still smoke weed I'd clean out the whole table and ask for seconds.

 

Two friends of mine once cleaned out a small restaurant in Sumatra (Padang, coincidentally). The owners brought out bowl after bowl of deliciousness and my friends just kept eating until there was basically nothing left. Cost them 25$ (usual one-person meal 2-4$). They are unbelievably capacious. The owner put the 'Closed' sign up as they paid the bill.

http://en.wahooart.com/A55A04/w.nsf/O/BRUE-8BWRQT/$File/JAMES-ENSOR-GLUTTONY-SKETCH-.JPG

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Here in Oz many "Chinese" restaurants are really run by Malaysian or Singapore or Indonesian Chinese so you get their dishes on a Chinese.menu. How I learned to love rendang and other not Chinese food. Also Nonya style cooking out of Singapore, which is a blend of Indian and Chinese. Yummy!

 

Malay food is delicious! Love a nice breakfast of nasi lemak or roti canai...ohmygod... :drool: :moose:

 

http://cdn.playbuzz.com/cdn/5f328a24-1972-4126-8c03-ae835071dbc1/c5f00406-91cf-44e5-8ee2-2eecec5034bb_560_420.jpg

 

http://i.imgur.com/5Mubo.jpg

Edited by vaportrailer
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