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/ck/ - Food & Cooking

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4282970 No.4282970 [Reply] [Original]

So I just ordered these for the first time from a nearby chinese place.

Never had them before, didn't know what to expect.

They're tasty I guess. Like peanut butter. Richer than I expected. I don't know if I can finish this whole container. :/

>> No.4282980

I always thought that it was something that entered into American-Chinese and British-Chinese cuisine by way of Britain's occupation of Burma as a version of leht t'hohk.
Even if done poorly, it's still quite delicious.

>> No.4282993

>>4282980

Yeah I mean I don't know anything about the dish, but it's already obvious it's not native chinese food

It's good! Just... really rich. I didn't even know noodles could so rich outside Alfredo. I was expecting, I dunno, sesame oil or something.

>> No.4283001

Had it for the first time as well last week.
Loved em.

>> No.4283015

>>4283001

OP here. Were yours also basically noodles in peanut butter like mine were?

>> No.4283023

>>4282980
https://www.google.ca/search?q=leht+t'hohk&aq=f&oq=leht+&aqs=chrome.1.57j59j0l2j60j62.3012&sourceid=chrome&ie=UTF-8

leht t'hohk huh... consider myself intrigued. would you like to elaborate?

>> No.4283024

>>4283015

I'm sure there was more to it than that, but pretty much.

>> No.4283038

I'm not sure about the peanut butter aspect but cold noodles are a 'native' dish to China, Japan, and Korea.

>> No.4283046

cold noodles? is this some sort of hipster or korean bullshit?

>> No.4283051

>>4282993
Leht t'hohk has a million variations (literally: "noodle salad" in Burmese), but at its most simple, it's just wide-ish yellow noodles cooked then drained and soaked in cold water (makes them pleasantly chewy) then tossed with a dressing made of sesame paste and roasted ngapi (literally: "fish concentrate" in Burmese, like orange concentrate... only fish), which is very salty. Other things can be added and it can be made even without sesame paste, using peanut butter or even tamarind paste instead (or a mixture of dressings), but that version above is the most basic.
Burmese sesame paste is hard to find abroad so many Burmese diaspora will use peanut butter or tahine instead. Making the paste yourself isn't difficult, but it can be strenuous.

My favourite version has sesame paste, sour tamarind paste, ngapi, cucumber, boiled egg, roasted chickpeas and sliced, roasted river weed (very similar to nori).

>> No.4283069

>>4283023
see >>4283051

It can be spelt any number of ways because there is no standardisation for transliteration from Burmese into the Latin alphabet.

Other spellings possible:
let toke
lettoke
lettohk
let tohk
lettouk
let touk
let thok
letthok
etc etc etc
The second T is soft and the first is hard. TH in English, though, corresponds to a different sound and I don't think any languages that use the Latin alphabet have a soft T sound.

>> No.4283128

>>4283069
we need to... erm...

let's talk.

AHAHAHA I COULDn'T RESIST

>> No.4283252

>>4282993
How again is it so obvious its not "native chinese food"?

Just because you're ignorant doesn't make your "fact" true. People have been eating cold noodles as early as the Tang Dynasty.

>> No.4285070

>>4283252

Wow, just jonesing for a confrontation, aren't you?

Anyway I doubt they were eating what tasted like noodles with peanut butter.