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I’m convinced that a lot of today’s popular dishes were created this way
There is a Chinese congee called “La Ba Zhou” consumed on a specific holiday (“La Ba”) that supposedly originated from a poor family that didn’t have enough of a single grain to make congee for the holiday. So they made a congee with a bunch of different grains in order to have enough for the whole family. And it ended up tasting really good and now everyone makes it on that day.
Chinese is literally the best at making more with less, I swear most recipies are just “whatever veggies/meat you have in the fridge” and still makes it work, complete opposite of some european cuisine “Season some northern valley lamb with pepper grown during the spring in this island in the middle of the pacific…”
I make some great dishes like that
The worst part is trying to go back and replicate what you did
Yeah, I feel like it requires more cooking skill to tie it together, but it prevents you from playing it safe, by going for your usual recipes or by selecting relatively few ingredients that you know to work together.
Fried rice or noodles and whatever you want. Soy sauce and curry powder.
Same, shit slaps
Our family lovingly called that dish “Shut up and eat it”
This is a stew, stir fry or chili.
As long as I have soy sauce, mirin, oyster sauce, and sesame oil, I can cook up a dish with whatever random stuff in the pantry.
I misread your username as soytale after reading your comment. I thought “makes sense” 🤔
This is just cooking?
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