After a few days of tinkering, I have started to figure out basic Asian flavour profiles.
That being said - I think It's kind of hard to go wrong with a mix of rice wine vinegar, soy sauce, ginger, chili paste and sesame oil (as a sauce, a marinade or a dressing). Tonight I did just that - I marinaded some chicken and tossed a spinach salad - YUM.
After watching countless hours of food network - I have learned that when experimenting with Asian flavours its good to remember these things - Salty, Sweet, Sour and Spicy.
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