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Min Who?

Just another avid domestic chef

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Saturday, May 01, 2004

Friday's simple fare[Chicken&Hotdogs(!) fried rice and Cabbage/Onion Soup]

I think i may have taken over a year to get my fried rice tasting like the ones in south-east asia.Yeap i came a long way,but it's all worth it.


The "trick" is cooking your fried rice with thai jasmine rice or basmati rice.Both textures are light and separated as oppose to japanese rice.Secondly, make your rice with slightly less water than usual to avoid clumps and better ease at tossing.Lastly, experiment with different seasonings each time until you find what clicks with your family.

For japanese rice, i prefer eating them in donburi style meals.The dense sweetish taste of the rice really brings out the flavour of "rice bowl dishes".



min fumbled with chopsticks @ 12:03 PM | 0 has delicate hands