[Sca-cooks] Further adventure at the impromptu open-air Chinese market

[Elaine Koogler]

Yup.  My guess would be that a Chinese cook-amah was given the recipe to
cook for high tea, tasted it and decided it was pretty good and adapted it
to the local cuisine.  But then, having a Chinese wife, you probably have a
better feel for this than I do.

Kiri

PS:  the remainder of your message sounded truly wonderful...especially to
someone who lives in an area where one can't even acquire something
relatively simple like Japanese eggplant!  And the idea of buying it all off
of the back of a truck...send hm down here, why don't you?

Philip & Susan Troy wrote:

> Elaine Koogler wrote:
> >
> > Small world, ain't it!  Hong Kong influence, d'ya suppose???  Or maybe
> > Singapore?
>
> I figure Hong Kong, but just about anyplace where the British got is
> liable to have traces of the English tea spread, among its other
> surviving European culinary influences, which include some cakes like
> this, as well as a taste for stirring beaten eggs into sauces (although
> they have since taken it into a different direction from the French),
> calling jook congee, adapting puff-pastry into a dairy-free form, etc.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
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