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From the Publisher
My Asian Kitchen: Bao * Salad * Noodle * Curry * Sushi * Dumpling
WOK WISDOM
TECHNIQUE: Jerk the wok back and forth on the heat, or use two long spoons to stir quickly!
BUY:
Carbon steel wok Flat-bottomed is best As big as possible Light, inexpensive Asian brand
SEASON:
Heat until screaming hot!Once it turns purple and blue, remove from heat and let it cool.Rub oil all over the surface (use lots of paper towels). Heat again until smoking, then cool down.A well-seasoned wok makes wok hey (AKA – ‘the breath of the wok’) as it infuses your food with smoky aromas.
DO
Heat the wok first, then swirl the oil in.Prep all ingredients on a tray before cooking.Cook your meat, fish or tofu first, remove, and then stir-fry vegetables.Add the sauce last.
DON’T
Add too much oil at once – gradually add as needed.Fry ginger and garlic over high heat – keep heat low otherwise they will burn.Put too much food in – cook two batches if necessary.
USE IT FOR: Frying Stir-frying Smoking meat or fish
Taiwanese Fried Chicken
Taiwanese night markets are filled with stalls and street hawkers selling their famous ‘popcorn’ chicken. Not just your average fried snack, the five-spice marinade and chilli salt sprinkle separate this fried chicken from the rest of the pack.
Prawn Laksa
Malay cuisine is a mash-up of local Chinese, Thai and Indian influences, which makes their soups, curries and noodles dazzle with exotic spices, creamy coconut and hot chillies. What distinguishes laksa paste from red curry is the use of nuts. Traditionally it’s candlenuts, but they’re tricky to source so I use macadamias.
Adobo Chicken
Vinegar lovers need to stop here for the Philippine’s best-known dish. Seared chicken is poached in a vinegar, ginger and garlic bath until it falls off the bone. After trying many different vinegars, for me cider comes out the winner for the best depth and flavour. Here rice vinegar is too mild and white wine results in an acidic sauce. Pork ribs or belly are also delicious, but give them longer to simmer.
Chairman Mao’s Pork Belly
This Hunan specialty, which was one of Mao’s favourite dishes, is a bit like pork candy. The meat is braised in a sugary rice wine and soy liquid and slowly softens until it is meltingly tender and coated in a sticky sweet-and-sour sauce. Chinese rock sugar makes this dish very authentic and you can easily buy it online, but feel free to use normal caster sugar instead.
ASIN : B07MC8VMNZ
Publisher : Südwest Verlag (May 27, 2019)
Publication date : May 27, 2019
Language : German
File size : 40908 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Not Enabled
Print length : 256 pages
