pacolaz1 (December 31, 1969 at 6:59 pm)

chef cheng! she was the best instructor! love her! cuisines of asia was the shit!

heimvikungen (December 31, 1969 at 6:59 pm)

tippenyt: They taste like bamboo if you know, is not so much taste but a nice consistency

tippenyt (December 31, 1969 at 6:59 pm)

Lotus roots are new to me, what do they taste like (or close to)? Sweet, sour, what?!

joshua61991 (December 31, 1969 at 6:59 pm)

got a friend going to CIA. I wish i could but it is way to much of a risk with your life to become a chef.

kirby4blues (December 31, 1969 at 6:59 pm)

:D+1

Owner46 (December 31, 1969 at 6:59 pm)

Yeah...no need to be biter, although it is a Japanese staple, the dish did indeed have portuegese origins.

lestatmm (December 31, 1969 at 6:59 pm)

Yes it does.Just search images in "google" for "peixinhos da horta" and/or "sardinhas albardadas".This last translates roughly as "coated sardines" - the typical fish presentation cloned (in those days, because of those old religious questions) to the "vegetal version". Nowadays it is served all year round, alone, like it's "japanese version" :) as a snack or munchie but also as a main course normally with salads, rices or "açordas" wich are "old bread" based recipes.

kirby4blues (December 31, 1969 at 6:59 pm)

That's true, but does such a dish exist in Portugal today?

lestatmm (December 31, 1969 at 6:59 pm)

If you're really interested, travel around a few sites like:(just because of "youtube's" limitations I substituted the "." by "+":allearsnet+com/menu/men_temd+htmbento+com/re_temp+htmlgeocities+com/tokyo/teahouse/5555/tempura+htmgnavi+co+jp/en/k_cuisine/tempura+htmkikkoman+com/foodforum/thejapanesetablebackissues/06+shtmlOr the 2 last paragraphs at:cic+sfu+ca/tqj/GettingRight/underkimono+html

lestatmm (December 31, 1969 at 6:59 pm)

I'll not deny the fact that japanese sophisticated the recipe, but just search "google-images" for "peixinhos da horta" and you'll see...