|Savory Bean Curd Soup|
She asked me what I would like to eat. I told her that I'd like to try what she enjoyed in her younger years. Check out the highlights.
|*Steamed Pork & Mushroom Sticky Rice w/ Gravy|
|*Braised Pork w/ Peanuts & Sour Mustard Green[s] in [a] Steamed Bun|
The ketchup-soy red gravy on a couple dishes made me think about the origin. Long ago, I read that ketchup originated from a fish sauce. As a shortcut, I looked to see what Wiki had on the subject.
Directly from Wikipedia:
In the 1690s the Chinese mixed together a concoction of pickled fish and spices and called it ke-tsiap.
The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup].
After this quick etymology look, I wondered how two completely different products were given the 'same' label. Umami was a strong possibility. They both have glutamic acid, which adds body to what they're smothered on. My guess is that Americans back in the day would have been less accepting of the unctuous bottle of our fermented finned friends. Tomatoes and sugar are an easy sell. Just check out any kid at a restaurant who is availed the sweet bottle of goodness. Today, that is clearly not the case. People are a lot more adventurous and willing to accent dishes with all sorts of umami pop. Maybe a new soda concept?
I'm going to have to dig a litter deeper on the etymology. Maybe Harold McGee will be open to helping me out?
Don't forget The Plans we made.
* Caption title taken directly from Taiwan Cafe menu