𝐖𝐎𝐊 𝐇𝐄𝐈 𝐢𝐬 𝐭𝐡𝐞 𝐦𝐨𝐬𝐭 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐞𝐥𝐞𝐦𝐞𝐧𝐭 𝐢𝐧 𝐬𝐭𝐢𝐫 𝐟𝐫𝐲.
Wok Hei means ‘wok thermal radiation’. The hot, heated wok imparts tastes onto the food and creates a complex smoky flavor to the food. However, creating 𝐖𝐎𝐊 𝐇𝐄𝐈 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, 𝘊𝘏𝘈𝘙 𝘒𝘞𝘈𝘠 𝘛𝘌𝘖𝘞. In Hokkien, Char means “stir-fried” and kway teow refers to flat rice noodles. There are a lot of variation in the dishes but 𝐖𝐎𝐊 𝐇𝐄𝐈 is the key for the CHAR! It’s a simple dish but if you not getting it correctly, you’ll not get the “zing” feeling 🙂
“𝐖𝐎𝐊 𝐇𝐄𝐈 is not only just a process, it can also be convey as food symbolism.“
Char Kway Teow
Yield : 2 portion
- 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)
- Heat the wok and then put in the lard.
- Once the lard is heated enough, put in garlic. Fry it until fragrance.
- Next, roll in your proteins and start the stir-fry process.
- Add in the sauce-paste mixture and mix them well.
- When the noodles are cooked, add in spring onion and taugeh.
- Stir fry it for few minutes and the char kway teow are ready to be served!