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When I visited the US office of the company I worked for, I made vegemite on toast and offered it around. Most responses were meh but the one positive I got wa
by emmelaich 3y ago
When I visited the US office of the company I worked for, I made vegemite on toast and offered it around. Most responses were meh but the one positive I got was from a person of Chinese ethnicity.
I think the "soy sauce in solid form" is a pretty good beginner description but of course it is also quite distinct.
There are schools of vegemite thought too; warm or hot toast? Slather the vegemite on or just add dabs on top of melting butter?
- alisonatwork 3y agoSoy sauce in solid form is an excellent description. I actually do this in reverse in Taiwan, where they have a type of thick soy sauce called 醬油膏. It's used in the local cuisine to build umami flavor in sauces and stir-fries or sometimes as a condiment, but it also works as a marmite-replacement. I tend to put it in a dish with some olive oil for margarine-replacement and dip chunks of bread into it to get my "foreign" food fix. I imagine most people from soy sauce eating countries in Asia would understand the flavor profile, it might be more the combination with toast that feels unexpected.
- mango7283 3y agoIn Malaysian Chinese restaurants a common dish is "Marmite chicken" which I imagine uses the same principle. We also dip buttered toast into softboil eggs with soya sauce and pepper so make of that what you will lol
- fuzztester 3y agoI liked roti canai a lot, when I was in KL, and used to have it and roti telur often, in those Malaysian neighborhood cafes. Nostalgia ...