Wednesday, 14 May 2014


When I was a little girl, I loved to watch my late father cook.  Believe me, he was good at it and the dishes he whipped up were simply delicious. I would be his assistant by helping pass him the salt, sauces and other ingredients.  While cooking, he'd give me tips on cooking.
One thing my dad taught me is that a good Chinese fried rice calls for overnight rice.  Day old rice will do just fine but it seems that rice that is 2 or 3 days old is even better. My Malay friends tell me that the same goes for them when they fry rice.  
Recently I ordered Petai Fried Rice at a stall and found that the cook had used freshly cooked rice.  Now the outcome of this is that the fried rice was wet and gloppy.  

No comments: