Traditional cooking equipment is not essential for cooking Chinese
food, but there are a few items which will make it very much easier.
Most items can be bought very cheaply, especially
if you seek out authentic implements from a Chinese grocer rather than a
more expensive department store.
The most useful piece of equipment is the wok, which is easier to use
than a frying pan because its depth makes it easier to toss foods quickly
without spilling them.
It also requires far less oil for deep frying than a deep fat fryer,
though you may find the latter safer and easier to use.
Another advantage of the wok is that it allows the heat to spread
evenly over its surface. That makes for rapid cooking, which is
fundamental to stir frying.
Always choose a large wok with good deep sides. Select one which is
heavy and if possible made of carbon steel rather than a light stainless
steel or aluminium.
All woks, except non-stick ones, need to be seasoned and many need to
be scrubbed first to remove the machine oil which is applied to the
surface by the manufacturer to protect it in transit.
To season a wok properly add two tablespoons of cooking oil to the wok
and rub this over the inside with kitchen paper until the entire surface
is coated with oil.
Heat the wok slowly for about 10 to 15 minutes, then wipe it thoroughly
with kitchen paper. The paper will darken. Repeat this process of coating,
heating and wiping until the kitchen paper wipes clean on the wok.
Do not scrub a seasoned wok, just wash it in plain water without
detergent and dry it thoroughly.
The following dish is ideal not only for left-over rice but a great use
for your wok. And once you've mastered the art of oriental cooking, your
dinner guests will lap up the delights of your handy wok.
Naisigoreng (Fried rice with fried egg)
Ingredients
2 tbsp groundnut oil
5oz sliced red peppers
4oz sliced white onion
8oz cold cooked rice
1tsp sugar
1tsp chopped hot red chilli
4 salted anchovies (chopped)
2tsp soy sauce
1tbsp ketchup
1tsp chopped garlic
1 egg
To Make
Heat the oil in a wok over moderate heat. Add peppers, chilli,
onions, garlic and anchovies one by one, giving a quick stir each time.
Add rice, increase the heat to high and stir fry for two to three
minutes. Add ketchup and soy sauce, keep warm.
Fry eggs the way you like them in a separate pan.
To serve, turn rice and vegetable mix on to a plate and top with
fried eggs. Garnish with chopped spring onions and fresh coriander.
