Initially, I wanted to follow this recipe from Yahoo! Japan but in the end, I borrowed the principles and made my own, complete with pork belly, waxed sausages and lots of fried garlic! (I used like 4 huge cloves!) Not only fried garlic is extremely tasty in fried rice, (something which I'd learnt from the numerous visits to 鉄板焼き restaurants,) its anti-carcinogenic and anti-oxidant properties makes it a very healthy choice as well. Needless to say, I removed the top most layer of fat from the pork belly (i.e. the skin) as well. Now... How should I improve it? Any suggestions?
Wednesday, May 06, 2009
Satisfying my craving...
Yay! Today's キムチ炒飯 (Kimchi fried rice) was a success!
Initially, I wanted to follow this recipe from Yahoo! Japan but in the end, I borrowed the principles and made my own, complete with pork belly, waxed sausages and lots of fried garlic! (I used like 4 huge cloves!) Not only fried garlic is extremely tasty in fried rice, (something which I'd learnt from the numerous visits to 鉄板焼き restaurants,) its anti-carcinogenic and anti-oxidant properties makes it a very healthy choice as well. Needless to say, I removed the top most layer of fat from the pork belly (i.e. the skin) as well. Now... How should I improve it? Any suggestions?
Initially, I wanted to follow this recipe from Yahoo! Japan but in the end, I borrowed the principles and made my own, complete with pork belly, waxed sausages and lots of fried garlic! (I used like 4 huge cloves!) Not only fried garlic is extremely tasty in fried rice, (something which I'd learnt from the numerous visits to 鉄板焼き restaurants,) its anti-carcinogenic and anti-oxidant properties makes it a very healthy choice as well. Needless to say, I removed the top most layer of fat from the pork belly (i.e. the skin) as well. Now... How should I improve it? Any suggestions?
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