This is Asian-ish cooking. You gotta cook by feeling. 1/4 cup soy sauce and my eyes are going wide. Especially since there are different kinds of soy sauce with varying amounts of sodium. 1/4 cup sugar sounds crazy too.
How to cook by feeling? Well if it’s your first time using such ingredients you gotta get a feel for how it changes the dish. Add some, taste, add more if needed.
My ancestors’ wisdom: “You can always add more salt, but you can’t take it out.”
Also 3 cloves of garlic seem very little for the amount of meat and rice.
When you try this again, saute the garlic then the meat. Add the ginger, chili, and pepper. When meat is browned, add the sugar and soy sauce little by little—mix and taste every time. When the seasoning is right, add the rice. Mix well, turn off the heat, drizzle sesame oil, put on a plate, garnish.
Not sure which you used, but using dark brown over light brown sugar may have made it sweeter (at least that is my understanding that dark is sweeter)
I'm not really seeing what would have made it too salty for her, unless it was the soy sauce.
Whenever I follow a recipe, if it comes out semi-decent, I just adjust it the next time. If it doesn't, I try to find a new one. If there are comments, I try to look at them to get a general feel if I'm wasting my time. I also don't always use exact amounts. For example my husband wouldn't like sweet, so I would cut the sugar. I dislike super spicy. If I know an ingredient is going to be too strong I will use less of it. I just go by how I feel.
This is Asian-ish cooking. You gotta cook by feeling. 1/4 cup soy sauce and my eyes are going wide. Especially since there are different kinds of soy sauce with varying amounts of sodium. 1/4 cup sugar sounds crazy too. How to cook by feeling? Well if it’s your first time using such ingredients you gotta get a feel for how it changes the dish. Add some, taste, add more if needed. My ancestors’ wisdom: “You can always add more salt, but you can’t take it out.” Also 3 cloves of garlic seem very little for the amount of meat and rice. When you try this again, saute the garlic then the meat. Add the ginger, chili, and pepper. When meat is browned, add the sugar and soy sauce little by little—mix and taste every time. When the seasoning is right, add the rice. Mix well, turn off the heat, drizzle sesame oil, put on a plate, garnish.
Not sure which you used, but using dark brown over light brown sugar may have made it sweeter (at least that is my understanding that dark is sweeter) I'm not really seeing what would have made it too salty for her, unless it was the soy sauce. Whenever I follow a recipe, if it comes out semi-decent, I just adjust it the next time. If it doesn't, I try to find a new one. If there are comments, I try to look at them to get a general feel if I'm wasting my time. I also don't always use exact amounts. For example my husband wouldn't like sweet, so I would cut the sugar. I dislike super spicy. If I know an ingredient is going to be too strong I will use less of it. I just go by how I feel.
Way less sugar would be best.