Monday, January 31, 2005
Is there anything about a cuisine its condiments can't tell you? I'm being a little hyperbolic, but in a real way, what is there to know about Chinese cooking that can't be inferred from black bean sauce? About Jewish cooking that can't be known from schmaltz? Vietnamese from nuac mam? What about German from mustard?
I picked up a bottle of sambal and it is absolutely mindblowing. Very simple, sweet and sour, but so different from anything I've ever tasted (this is "ABC" brand "hot and sweet chilli sauce" "sambal manis pedas"). So Indonesian cuisine, I'm very curious about you now.
I picked up a bottle of sambal and it is absolutely mindblowing. Very simple, sweet and sour, but so different from anything I've ever tasted (this is "ABC" brand "hot and sweet chilli sauce" "sambal manis pedas"). So Indonesian cuisine, I'm very curious about you now.
