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Are there countries other than America that "-ize" ethnic cuisines?

We have "Americanized Chinese" and "Americanized Italian" and etc.

You get the picture.

Are there other countries that "-ize" ethnic cuisines? For example, is there such a thing as "Germanized Chinese"? Or "Mexicanized Italian"?

I mean I suppose there's fusion, but fusion cuisine (say, Korean-Mexican with Bulgogi tacos) is akin to a creative marriage of two disparate cuisines whereas "Americanized ___" is really a transformative cuisine where American cultural viewpoints of food and taste takes a cuisine and sort of makes it red, white and blue.

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  1. Chifa Cuisine?
    Indo-chinese cuisine?
    Don't forget Japan, for goodness sakes! (christmas cake!)

    1. Sure. One example is Polish zapiekanka. Sort of an open faced French bread pizza (a la Stouffer's) with melted cheese and mushrooms.

        1. I've heard that India likes to adopt the form of foreign food (say, pizza), but apply familiar Indian flavors.

          Jjajangmyeon is a Chinese black bean noodle dish - Koreanized.

          Korea also has it version(s) of Japanese maki rolls.

          Chifa is Peruvian-Chinese cooking. Chifa that I had in Ecuador used bias cut celery as its primary vegetable.

          Look up a dish like Stroganoff or Schnitzel on Wiki to see how it has been adopted in countries around the world.

          3 Replies
          1. re: paulj

            Or does Japan have it's own version of KimBap?

            One of the things that the PBS series Chan Can Cook liked to show was the chef traveling around the world to different Chinese communities and showing their version of Chinese cooking. Things varied depending on the region of China that the people there descended from and the food available in that region. Fascinating stuff.

              1. re: paulj

                yes, most likely brought to Korea during the Japanese Occupation (1910-1945)

                 
          2. When I was first went to New Delhi, India, back in 1991-92, I came across "Chicken Manchurian", which was invented by a Kolkata-born ethnic Chinese restaurateur-chef, Nelson Wang. This Indianized-Chinese dish did not *exist* outside India at the time: stir-fried chicken & vegetables, with a heady infusion of chillis and Masala spices to satisfy the Indian palate.

            Since then, I've discovered a whole new world of Indianized-Chinese cuisine - now collectively called Sino-Ludhianvi cuisine by Hindustani Times' editor and food critic, Vir Sanghvi. There are restaurants in India which specialized in this cuisine, whilst many Indian family restaurants will have a separate section on their menus for these dishes.

            In India, when families eat out, many preferred to go "Chinese". By this, they really meant Indianized-Chinese food - *not* the authentic Cantonese or Sichuanese which are also available in major Indian cities these days.

            As Indian (IT) professionals moved overseas: Silicon Valley, Canada, Germany, UK, Australia, Singapore, etc. - the "Chicken Manchurian" and other Indianized-Chinese food started appearing in Indian restaurants there, catering to the Indian diaspora.

            The first place outside India where I saw "Chicken Manchurian" being served was in Bangkok, at a Copper Chimney branch there, about 10 years back. These days, I can pop down to Little India in Singapore and get "Chicken Manchurian" at most Indian restaurants there.

            6 Replies
            1. re: klyeoh

              I love Indo-Chinese food just about as much as pure Indian food. And fortunately, my favorite local Indian restaurant sports several tasty Indo-Chinese dishes.

              1. re: Perilagu Khan

                My fave cuisine in the world is Indian, but not every Chinese-Singaporean share my passion.

                During a business trip to Mumbai a few years back, we stayed at the Leela Hotel which has a very popular Chinese restaurant called the Great Wall. After two weeks of Indian meals, my two Chinese-Singaporean colleagues out-voted me to dine at the Great Wall, which has an authentic multi-regional Chinese menu, but *no* Desi-Chinese. However, the waiter assured me that they can do "Chicken Manchurian" for me off-menu.

                They did a marvellous rendition. My two Chinese-Singaporean colleagues also had their first taste of the dish that evening, and loved it.

                We did go back to the restaurant again a couple of times for the "Chicken Manchurian". One piece of trivia, the Great Wall also happened to be the fave Chinese restaurant in Mumbai for Bollywood star, Amitabh Bachchan. We saw him there on one occasion, and the service staff there told us that he's a regular since he owned a beach mansion at Juhu beach nearby.

                We later found out the executive chef of the Great Wall at the time was a Chinese-Singapore!

                1. re: klyeoh

                  Your ecstatic praise of Chicken Manchurian has made me want to try this dish. I've obviously never had it, but that can and will be swiftly remedied.

                  1. re: Perilagu Khan

                    Gobi (cauliflower) Manchurian is also delicious. I didn't even realize they made a chicken version.

                    1. re: AmyH

                      It started off as a chicken dish, but became *so* popular, the repertoire extended to all types of meats and vegetables. Nowadays, it's become such a common dish, you can find "Manchurian" renditions done by street vendors like the bhelpuri-wallahs, McDonalds India, hotel coffeehouses, everywhere in India!

                      1. re: AmyH

                        I've also only had Gobi Manchurian. Utterly delicious!