Monday, June 19, 2006
Tonight Chez Jellifer is serving shrimp fried rice, spicy soft tofu soup, sliced avocado with wasabi and soya sauce, cubed tofu and sprouts with a sesame miso dressing, ubiquitous kimchi, and eggplant sauteed in wine and oyster sauce with sesame.
Everything was pretty good and I've got lots of leftovers for breakfast and dinner tomorrow! I wish, though, that I could make fried rice like they do at the Chinese restaurants here (or anywhere, for that matter.) Mine is always either more mushy than I want - or cooked too long and "crunchy" which hurts me teeth, argh! How do the restaurants make it so yummy? Do they use a lot of oil? MSG? What's the secret?