This has been rolling around in my head for some time:
Why does one never see liver on an Asian menu (Chinese, Thai, Malay, etc.).
I recently ate at the Malaysian restaurant in the arcade between Bowery and Elizabeth (where I had previously had wonderful food). Not this time. We ordered "chicken offal and celery" and other dishes.
I asked the young lady just what part of the inside of the chicken was the offal. She brightly replied "liver". And I said whatelse and prompted her with "gizzard". Oh, yes, gizzard too, she said.
This broke a major rule: Never ask the young thing smiling at you about the ingredients. Needless to say the offal was inconnu to me and group and I was the only one who would eat it. Tasteless blobs of some extremely rubbery innard (impossible to totally chew).
Would anyone hazard a guess as to what I ate? And, oh yeah, just what has happened to all that liver? Foie cant be verboten in all Asian cooking.
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