๐–๐Ž๐Š ๐‡๐„๐ˆ in ๐˜Š๐˜๐˜ˆ๐˜™ ๐˜’๐˜ž๐˜ˆ๐˜  ๐˜›๐˜Œ๐˜–๐˜ž

๐–๐Ž๐Š ๐‡๐„๐ˆ ๐ข๐ฌ ๐ญ๐ก๐ž ๐ฆ๐จ๐ฌ๐ญ ๐ข๐ฆ๐ฉ๐จ๐ซ๐ญ๐š๐ง๐ญ ๐ž๐ฅ๐ž๐ฆ๐ž๐ง๐ญ ๐ข๐ง ๐ฌ๐ญ๐ข๐ซ ๐Ÿ๐ซ๐ฒ.

Wok Hei means โ€˜wok thermal radiationโ€™. The hot, heated wok imparts tastes onto the food and creates a complex smoky flavor to the food. However, creating ๐–๐Ž๐Š ๐‡๐„๐ˆ is more tricky than just raising the flame temperature to extraordinarily high levels. You have to be precise on the timing as well as ingredients to ensure that the flavor develops while maintaining the texture.

This process in fact is a critical for Asian cooking style. Most of the time, when stir-frying the dish, the wok will be first pre-heated into very high heat, then the oil. With the boiling heat, ‘throw’ in the fresh ingredients, and now, the heat control and the cooking skill will roll in.

Lastly, let me present you, one of the most notable dishes in Malaysia, ๐˜Š๐˜๐˜ˆ๐˜™ ๐˜’๐˜ž๐˜ˆ๐˜  ๐˜›๐˜Œ๐˜–๐˜ž. In Hokkien, Char means โ€œstir-friedโ€ and kway teow refers to flat rice noodles. There are a lot of variation in the dishes but ๐–๐Ž๐Š ๐‡๐„๐ˆ is the key for the CHAR! Itโ€™s a simple dish but if you not getting it correctly, youโ€™ll not get the โ€œzingโ€ feeling ๐Ÿ™‚

็‚’็ฒฟๆข Stir Fried Flat Noodles
What is much more important than having the wok feeling when you are tasting your char kway teow.

๐–๐Ž๐Š ๐‡๐„๐ˆ is not only just a process, it can also be convey as food symbolism.

Char Kway Teow

Yield : 2 portion

Ingredients
  • Kway Teow + Yellow Noodles
  • Protein such as shrimp/sotong/chicken
  • 2 tbsp Lard (can replace with cooking oil)
  • 0.5 packet of Taugeh or it can be called Bean Sprout
  • Green onions
  • 5-10 cloves Minced Garlic
  • Soy sauce, Dark Soy Sauce, Salt and chili paste (if you like spicy)
Steps
  1. Heat the wok and then put in the lard.
  2. Once the lard is heated enough, put in garlic. Fry it until fragrance.
  3. Next, roll in your proteins and start the stir-fry process.
  4. Add in the sauce-paste mixture and mix them well.
  5. When the noodles are cooked, add in spring onion and taugeh.
  6. Stir fry it for few minutes and the char kway teow are ready to be served!

Published by foodi_byte

An engineer who has passion on photography, food and coffee.

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