On May 4, 4:47*pm, "Bob Bowers" > wrote:
> iffu wrote:
> > Carol, you took it wrong, I posted the recipe exactually as the Chef
> > from the Siam restaurant *supplied it.
>
> Why does the recipe from "Siam" qualify as the "real thing"? Does the cook
> claim it is the authentic recipe cooked by the originator -- whom he is NOT?
>
If you want to know the origin of the dish, Fuchsia Dunlop wrote about
it both in the New York Times and in her book about Hunanese cooking,
two years ago. I posted a link to the article but that post is not
showing up for some reason. The article also includes a recipe. Long
story short, a fine chef from Taiwan with roots in Hunan moved to NYC
in the 1970s and this dish was one of a number he created for his
restaurant. Dunlop's description seems pretty authoritative to me,
inasmuch as she interviewed the chef (she speaks Chinese) and the
restaurant's history is known. -aem