Spontibox

How to create “Wok Hei”

TimesOnline hat einen hervorragenden Beitrag zum Thema “Wok Hei” bzw. wie ein neuer Wok “eingeweiht” wird. Nicht verpassen, auch das Video anzuschauen:

“It has been around for centuries and there is nothing more traditional in Chinese cooking than using the wok. This great invention has been used to help feed millions of people all over the world.
Woks come in various sizes and are made from different materials, and so it can be challenging knowing which to choose. Traditional cast iron woks are quite heavy and they require seasoning, which is not too difficult. The wok comes coated with a film of oil; wash this off using a sponge and washing up liquid, then dry the wok by placing it over a high flame on the stove.
Next, add a little oil (sesame oil is good because it burns quickly) and then use kitchen towel (hold with a pair of tongs if you wish) to rub in the oil over the entire wok, giving it a darkened blackened effect. Once your wok is seasoned, don’t use a metal scourer or iron wool on it, as you will take off the seasoning.
If you have never tried this before, and you are a keen cook, I would recommend it – there is real pleasure in releasing the ‘Wok-hei’ or ‘smoky’ flavour when using a traditional wok.
For those who prefer a lighter wok, I would highly recommend one made from carbon steel (especially for ladies) and you would season it in the same way as a traditional cast iron wok. If you are short of time, like me, buy a non-stick wok made from carbon steel, which is just as good.
I prefer a one-handled wok with a medium handle that is not too thick to hold. When choosing your wok, make sure it feels comfortable and right for you. In terms of size, go for a medium one between 30.5cm/12 inches and 40.5cm/16 inches in diameter that will hold a medium-sized bamboo steamer quite comfortably and allow you to cook up a decent portion to serve at least four.
For those who don’t have a gas stove, I would say invest in a new cooker! I find that electric stoves are just not right for wok cooking – sure, you can buy the flat-bottomed wok, but you never really get enough heat to cook the food.You could invest in a good electric wok, which I have used before and found not too bad; these are also good for making hotpots – Chinese-style fondue.”

jetzt kommentieren? 30. September 2008

Asiatisch essen - was auch immer…

In der Tat ist es ja manchmal grauenvoll, was für ein “Mash-up” sich asiatische Restaurants ausserhalb Asiens leisten: Sushi beim Chinesen, Thai beim Chinesen, Chinesisch beim Inder, usw. In Korea (wie übrigens auch in Japan) stossen diese Praktiken inzwischen unangenehm auf:

“Amid a cluster of offices on Third Avenue sits a Japanese restaurant whose signboard greets diners with the words “Gyu-Kaku, Japanese BBQ Dining.” As you enter, waiters and waitresses of various ethnic backgrounds African-Americans, Indonesians, Thais and Tibetans shout “Iratshaimase!” (”welcome” in Japan). By 12:30 p.m. all 100 seats are filled. “It’s not easy to find empty seats during lunchtime or evening peak time,” says a Tibetan employee.

Gyu-Kaku is a world-renowned Japanese roast-beef restaurant chain with some 900 branches throughout Japan. It has many overseas branches, including two in New York, eight in Los Angeles, two in Hawaii, two in Jakarta, two in Singapore, and four in Taiwan. Its interior is reminiscent of a traditional Japanese “Izakaya” or pub. Only the menu gives pause: 50 to 80 percent is Korean, be it galbi (roast beef ribs), bibimbap (boiled rice with assorted mixtures), kimchi, japchae (traditional Korean chop suey) namul (seasoned greens) or kupbap (rice served in soup) — though the names are changed to “karubi,” “bibimba”, “kimuchi”, “chapu che”, “namuru” and “kuppa.” […]”

Quelle: Chosun

jetzt kommentieren? 20. Februar 2008