The History of 'Curry' in Asia: Hong Kong, Japan, Thailand

Video Description

Curry: a dish that belongs to everywhere, and nowhere. In China and Japan, it's served alongside Western food like Steak and Omelettes. Why? 0:00 - Wait, isn't curry Indian? 1:36 - Curry hits Hong Kong 3:38 - Hong Kong Curry Recipe 7:02 - Curry hits Japan 8:32 - Japanese Curry Recipe 11:32 - C'mon, Thai curry isn't Western... 13:25 - Curry Powder Fried Seafood Recipe FULL, WRITTEN RECIPE ...is over on Substack! Free as always, if it had to be said: https://chinesecookingdemystified.substack.com/p/western-food-in-asia-curry HONG KONG CURRY POWDER RECIPE As promised. Full video is available here: https://www.youtube.com/watch?v=ysKCfYPJ-gk Ingredients: 20g tumeric powder (姜黄粉) 10g cumin powder (孜然粉) 4g chili powder (辣椒粉) 2g star anise powder (八角/八角粉) 2g licorice root (甘草/甘草粉) 1g ginger powder (姜粉) 1g cinnamon powder (桂皮粉) 1g white pepper powder (白胡椒粉) 1g clove powder (丁香酚), 2g Chenpi dried aged tangerine peel powder (陈皮分) -or- orange peel powder -or- lemongrass powder 8 tbsp vegetable or peanut oil Add the 8 tbsp of oil to a pan and get up to smoke point, then shut off the heat. Or about ~220C. Once the oil’s cooled down a bit, ~150C, toss in the spices. Mix, let it cool down (needs about a half hour or so), then jar that up. ______ And check out our Patreon if you'd like to support the project! https://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?si=DFPq1DD3ddIXnvir&t=898