You know, you don’t have to only rely on restaurants for Asian food, whether it would be Chinese, Japanese, Thai, Korean, Vietnamese, and so on.
Some people might, though, and that’s okay. However, some folks like to cook their own Asian cuisines.
I’m a little bit of both, but more toward the commercially-made food. But I did still prepared my own Asian dishes at home.
Why I Tried
Part of it was due to the covid-19 pandemic, and when we were on lockdown in the spring of 2020. In my area, you could still get commercially-made food, but only to go.
That meant no hibachis, Korean barbeques, or anything else that is only available for dine-in services.
But what might surprise you is that I did make some Asian dishes before the pandemic could have even been predicted. That’s right, although the only I can recall in Japanese fried rice, in a hibachi style. I had likely wanted to try to cook a similar version at home.
Sadly, it didn’t come too close to what restaurants do, but hey – it was still something.
I will share with you how I made it, even though I used various recipes. I can’t remember which one I liked the most.
You use cooked rice (of course), followed by:
Butter or oil
You can search on Google for the whole process that is possible at home.
Basically, you scramble eggs like you would if you were making breakfast. Then you transfer them to another dish and leave aside.
Next you saute the veggies, onions, and garlic until fully cooked. You’ll then add the rice and soy sauce, which you mix with the other ingredients.
Once done, remove the pot from the heat. Add the scallions, sesame oil, and sesame seeds, as well as some salt and pepper to taste.
This recipe is from gimmesomeoven(dot)com.
I believe I used the recipe from dinnerthendessert(dot)com. You can look it up there as the process involves a lot in my opinion.
However, I will share with you my experience.
For example, that recipe calls for wide rice noodles. I think I used thinner rice noodles. It wasn’t the end of the world, though, since I did not use regular pasta. That should be avoided, according to the author of the recipe.
I also used scrambled eggs as my protein source, which was totally fine.
Overall, the result ended up good. The flaw was that I made too much, so I had to throw away a large portion of what I made.
It wasn’t that it had gone bad, I had just gotten tired of the chow fun.
If you choose to cook any food (regardless of its cuisine or origin), remember that you know what went in it.
You can also substitute or leave out ingredients, if necessary or desired.
As for Asian food, you can cook pretty much anything. But be aware that some recipes are time-consuming, so plan them in advance, if possible.