I'm such a Foodie
The occupants in my household are hugely interested in Asian culture. Occupants meaning me and my roommate Tina. She's Chinese. I'm Black. She was an Asian studies/History major. I was a Japanese Language and Culture/Linguistics major. I lived in Japan for six months. She frequents between Jamaica, Hong Kong and the United States.
Our kitchen, small as it is, is inundated with Asian foods, spices, and cooking materials. My love of Asian foods, Japanese in particular, stems from my residence in Japan and my nostalgia for the delicious and healthy foods that my host mom had made for me (even taking into consideration my dislike of all things seafood!). I miss that household.
So... After being inspired by TOKIO's appearance on AnShi, and having an abundance of rice left over from the meal that I made last night, I decided to make chahan. Fried rice. Deliciousness that would go in my tummy. I didn't want to go too complicated. MatsuJun's... just had too much in it and I was drawn to the simplicity that was embodied in Kokubun's chahan. It looked so dericious. Plus, I love garlic ♥. Almost a bit too much.
Taking the char tsiu that I bought the other day, green onions, previously chopped garlic, and my last egg, I fried the garlic and green onions first, added the meat next (since all it needed to do was heat up) and then the egg and rice in quick succession. It turned out... amazing. Pic is under the cut.
Guys, you should be more adventurous when it comes to cooking. I've been doing so and the results have been AMAZING.
♥♥
P.S. I hate cleaning. But I can actually see my floor now. Yay!
Our kitchen, small as it is, is inundated with Asian foods, spices, and cooking materials. My love of Asian foods, Japanese in particular, stems from my residence in Japan and my nostalgia for the delicious and healthy foods that my host mom had made for me (even taking into consideration my dislike of all things seafood!). I miss that household.
So... After being inspired by TOKIO's appearance on AnShi, and having an abundance of rice left over from the meal that I made last night, I decided to make chahan. Fried rice. Deliciousness that would go in my tummy. I didn't want to go too complicated. MatsuJun's... just had too much in it and I was drawn to the simplicity that was embodied in Kokubun's chahan. It looked so dericious. Plus, I love garlic ♥. Almost a bit too much.
Taking the char tsiu that I bought the other day, green onions, previously chopped garlic, and my last egg, I fried the garlic and green onions first, added the meat next (since all it needed to do was heat up) and then the egg and rice in quick succession. It turned out... amazing. Pic is under the cut.
Guys, you should be more adventurous when it comes to cooking. I've been doing so and the results have been AMAZING.
♥♥
P.S. I hate cleaning. But I can actually see my floor now. Yay!