Why don’t Asian cuisines use gravy? It vastly improves every dish.
>>21954227They do...
>>21954227OG Asian sauces tend to be thickened by the starch in the noddles or the rice. Modern stuff (e.g. Japanese curry or South-Indian curries) use roux. Westernized SEA/Chinese dishes often incorporate shittons of cornstarch instead.
>>21954227>he doesnt know
>>21954227Are those the rolled up sheep intestines the turks eat from roadside food stalls?
>>21954346Those are Rouladen.Germany's gift to the world.
