Anything “Teriyaki” apparently means nothing more than “glossily fried”. Thus: You don’t need any expensive store-bought sauces, special ingredients or anything! The recipe (which seems to be original, since I even asked a born and raised asian person – just to make sure), is really easy, very delicious and done in almost no-time. Try it! As far as i know it’s the original.
For me, one of the tastiest ways to use up leftovers. In this case rice, homemade chinese bacon, spring onion and lots of garlic. BTW: I stole this recipe from a chinese cooking show with no subtitles on YT, so I hope it’s half-way original 🙂
Anyway, this is tasty stuff, filling enough, and here’s how:
I don’t know if this is a real asian dish or if it’s just some thrown together delicacy. I read this somewhere some time ago and finally gave it a try – and for real: This is simple, easy-to-make dinner, very yummy and perfect for evenings when you can barely be arsed to cook. 🙂
I watched this YouTube video and just had to recreate that recipe. I omitted the hot sauce and used what I had in the fridge. I can absolute recommend this!
This seems to be a very popular dish in Japan and – in my opinion – for a good reason. It’s named after the chinese city of Tianjin where it seems to originate from. It’s fried egg with seafood over rice, literally drowned in a savoury gravy.
Give it a try, it’s easy, satisfying and delicious! Here’s how to cook it:
So todays grass widower’s dinner was thin “soy sauce wine and butter beef slices” with a side of “miso XO noodles”. Yeah! And you know what? It was really good!
Raiding the fridge and kitchen cabinet yielded this: Beef slices, a pack of plain asian noodles, some spring onions and a remnant of miso. The rest were staple ingredients that I always have ready at hand. This was the real “Alex-being-at-a-loss Fusion Cuisine” 🙂
As far as I know it is considered a type of fast food in Japan since it’s wuick and easy to make and requires only a few ingredients. However, it has nothing in common with western fast food as we know it.
To me, it’s very delicious and I like it very much from time to time. Please note that the original recipe calls for a pickled type of ginger slices called “Benishuoga” which is virtually unavailable here, so I had to omit it.
Here’s how to make it:
It was time to clear the fridge a little yesterday so I decided to treat myself with some yummy Chow Mein, using up what I didn’t want to spoil. It’s an easy but first of all very versatile dish, consisting of egg noodles, vegetables or proteins of your choice and a seasoning sauce (stolen, but as far as I know original). So, no fuzz and here’s how:
Another quick, yet delicious dish that I’ve been making for years now. It’s a chinese / asian staple dish, easy to make and always satisfying. Some time ago, a chinese(?) person told me to try adding shiaoxing cooking wine (which I didn’t think about on myself and which is, unfortunately, not so easy to get here).
As I always want to to cook as “original” as I can, of course I had to try that: Much better! Here’s how: