Quote:
Originally Posted by DonQuigleone
Whenever I go to Chinese (or other Asian) restaurants, I never see a potato in sight, not on the menu, or on my plate. Likewise, I never see anything involving potatoes in any of my Asian cookbooks.
As a proud potato loving Irishman, I have to ask those here with far better knowledge of Asian cuisine then I... why no love for the King of Root Vegetables?
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Actually, it's in quite a few dishes, but generally is not the "staple" ingredient due to the amount of starch already in dishes due to rice being a major part of every meal.
For example:
-Japanese Curry - usually made with potato, carrots, onions and a protein
-Japanese Croquets - It's like mash potato that's flash fried, sometimes has additional filling
For Chinese food I definitely feel like I see potato less, but I still see it served in small chunks in soups (boiled) or in stir-fry dishes (boiled or shredded and deep fried). I do feel like I see another starchy root vegetable more -- Taro.