There’s an assumption that ingredients taste good on their own in the west. Most Asian cuisine relies heavily on creating a fantastic spice mix that the meat pr

There’s an assumption that ingredients taste good on their own in the west. Most Asian cuisine relies heavily on creating a fantastic spice mix that the meat provides a background flavor to. Texture also matters a lot. The background flavor is not interchangeable. For instance I love fish curries but can’t stand regular roasted/steamed fish lightly flavored with salt, dill, butter etc.