...especially if you like to cook Asian cuisine. I need your help.
I love Asian cooking. Chinese, Japanese, Korean, Thai--you name it. But when I cook with those spices renown for Asian cuisine, I seem to be missing a beat.
It seems to me that most Asian cooking uses sweet, salty, sour, spicy, and/or nutty. I'm not a big fan of nuts in my food, but I do love that hint of vinegar, sweetness and spiciness in stir fry dishes.
But is there an easy ratio to remember how much to use of each? Am I missing a spice that should be used in most Asian dishes?
The other day I made a potluck stir fry with what was in my fridge: celery, cabbage, onion, squash, and snap peas. I made a mixture of soy sauce, rice vinegar, sweet chili sauce, and garlic, but it still didn't taste right to me. I felt it was missing something.
The leaves are starting to fall. The leaf drop is due more to the wretched heat we've suffered than the changing of the seasons. Although we did get a little rain yesterday, it barely wet a whistle.
Whenever the leaves start falling, I start feeling all wifely and want to cook. It must be some horrible ancient part of my brain, hardwired to revert to domesticity when the seasons change. I know it can't possibly be natural--at least not for me.
Are you a good cook? Any thoughts on Asian cuisine? My specialty is Mexican cooking...and takeout.
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