Did you know that Asian cuisine regularly uses cornstarch, an invention created by an American in America? The Asians appropriate it and use it to thicken their sauces. Asia, my culture is NOT your cuisine.
Why do Asians culturally appropriate American invented cornstarch for their foods?
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Don't a bunch of the Chinese sauces and shit use glutinous rice flour and what not?
I get all the recipes call for cornstarch because it can thicken sauces similarly and is more available in Western markets.
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Rice flour no good. Cornstarch better.
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