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How can I make (east) asian food healthy?
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this post was submitted on 16 Mar 2024
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There's a huge difference between using salt and sugars, and adding TOO MUCH of them. Just cutting the suggested amount added in half gets you closer to what you're asking for. As for the premade stuff, just add less, or dilute them a bit maybe.
I think you were the only one who understood my question
Cutting down on the sauces is a good alternative and what I'm doing in the meantime; unfortunately I think these sauces are heavy contributors to the flavour of the dish so the result is the flavour is kinda weak in the dish. Doubanjiang or gochujang for example are staples of the respective Asian cuisines and dishes.
I think some kind of food is just not designed to be healthy. It was made to be tasty without thinking about health. You can either make it more healthy and less tasty or you can eat it less often (as a treat).
yep, that's true. our typical dishes are actually not much meat and have a lot of vegetables like water spinach dishes