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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:40:59 JST Adrianna Tan

   I follow a chef in south india who makes mostly East Asian food there and her dishes basically map to what I like to eat personalkuv(no surprise). Like she made a Korean style tornado egg over rice except the egg is Chettinad style muttai kalakki (my fave eggs)

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:42:33 JST Adrianna Tan

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     Also just how I cook for myself generally (crossing east and south asian foods, not just coz I’m southeast asian but also coz I’ve spent time in all three parts of Asia)

     It’s nice to feel like I’m not alone

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:46:02 JST Adrianna Tan

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     My personal flavor profiles / base flavors are mostly South Indian crossed with southern Chinese. I think there are some interesting overlaps. Either way I don’t think it’s unique to me, entire cuisines have evolved in Southeast Asia to sort of feature those things.

     In Singapore / Malaysia there are plenty of Chinese noodle shops that do curry noodles where the curry is really a Chettinad chicken curry with *even more* coconut milk. The other day I was like ‘oh I guess I love idli coz I just love tiny round rice cakes for breakfast, whether it’s in the form of an idli or a chwee kueh’

     I know at least 5 Teochew-Tamil people so I often feel like the food in their homes is just all the things I like, together

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:48:30 JST Adrianna Tan

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     I think I’m going to start making Sichuan food with paneer instead of tofu

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:56:07 JST Adrianna Tan

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     Not to get into regional essentialism, but the north vs south taste line is so clearly defined to me that, South Indian food tastes more Iike home food to me than northern Chinese food does. The same way North Indian food just never hits right. I like it okay, but it’s not.. the food from Kerala or Tamil Nadu or Karnataka that made me.

     There are far more similarities at latitudes (south: more spices, warmer and more similar climate, more rice) than within nations.

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     Chris Petrilli (petrillic@hachyderm.io)'s status on Thursday, 07-Aug-2025 00:56:27 JST Chris Petrilli

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     @skinnylatte oooo love this idea.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 01:13:07 JST Adrianna Tan

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     • Moss Wizard

     @Moss haha, also unsaid is how many northerners really look down on south indian food. one time i met a guy who was convinced that all food south of wherever he was from is absolutely revolting and dirty. but that country also has a habit of thinking food that is not within their own consumption is revolting and dirty, but that's a whole other thing.

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     Moss Wizard (moss@beige.party)'s status on Thursday, 07-Aug-2025 01:13:09 JST Moss Wizard

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     @skinnylatte Random: I used to live in the house of an ayurveda practitioner who collected many recipes she handed out to her clients. I had eaten a delicious dish at an Indian restaurant, so I asked if she had the recipe. She frowned and said “you don’t want that, it’s *South* Indian.”

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 01:29:53 JST Adrianna Tan

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     • Pork Soda

     @pork_soda tandoori paneer is very often the veg option to a tandoori chicken, you could also coat it in more yogurt and spices to make a malai kebab paneer

     i like this site: https://www.kannammacooks.com/tag/paneer/

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     Pork Soda (pork_soda@friendsofdesoto.social)'s status on Thursday, 07-Aug-2025 01:29:54 JST Pork Soda

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     @skinnylatte I only started familiarizing myself with paneer as an ingredient recently, but I’m a fan! I haven’t yet figured out if it can be browned/fried/softened or otherwise transformed besides just simmmering cubes of it in curries. I’d be curious to know what-all you do with it!

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Thursday, 07-Aug-2025 02:55:16 JST Adrianna Tan

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     • oisin

     @oisin ooh you had the good stuff. food in sabah / kk is next level. incredible seafood too

     i consider it a privilege of life that i have eaten extensively and regionally across malaysia, thailand, india, vietnam and indonesia

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     oisin (oisin@mastodon.ie)'s status on Thursday, 07-Aug-2025 02:55:18 JST oisin

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     @skinnylatte Malaysian food is the most rewarding I have experienced as a flavour-seeking white lad. Laksa, meat curries. hotpots, amazing stuff. Fish head curry in Kota Kinabalu, second helpings from a guy with a bucket ! :sickos: :sickos2: