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  • Essential Wok Cookbook

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    Sabina Fureš
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    Essential Wok Cookbook

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    Essential Wok Cookbook

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF o leggi online su Scribd
    Segnala contenuti inappropriati
    2K visualizzazioni251 pagine

    Essential Wok Cookbook

    Caricato da

    Sabina Fureš
    Essential Wok Cookbook

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF o leggi online su Scribd
    Segnala contenuti inappropriati
    di 251
    Se ssential . Published ‘Mundach Books Pry Limited. Murdoch Books Austral Pier 8/9, 23 Hickson Road Millers Point NSWW 2000) Phone: + 61 (a) 28350 2000 Bax: + G1 (0) 2220 2588, Murdoch Books UK Led Exiew Howe, 6th Flaor North 93/99 Upper Richmond Road ney. London SW15 2TG Phone: + 44 (0) 20 8785 5995 Fas: + 44 (0) 20.8785 5985, Editor: Zoe Hamplam Fetitortal Director: Diana Hill Managing Fulior: Rachel Carter Designer: Wing Ping Tong Design Concept: Morjlouite Brammer Food Editor: Kathleen Gandy Food Director: Jane Lawson Stylist (cover and special features): Mary Harris Photographer (cover and special features): lan Hoftester Food Preparation (cover and special features): Rost Dobson Economists: Alison Adams, Ros Dobson, Shauna Stockwell, Angela Tregosning. Picture Librarian: Genewieve Huard. Indexer: Resell Brooks Chief Exceutive: Juliet Rogers Publisher: Kay Scale {SBIN 978 1 74045 413 1 ISUN 174045 113 8 PRINTED IN CHINA by 1010 Printing fateenational Limited. Published 2002. Reprinted 2003, 2004 (¢hree ties}, 2008, 2006 (rice). Text, design, photography ant ihwtrations Mursach Books 2002, All rights reserved. No part of this publication may be reproduced, stored in a retrieval system ot transmitted ia any form: or by any means, cbectronic, mechanical, photocopying, recording oF otherwise ‘sithoue the prror srgeen penimsion of the peblkBer OUR STAR RATING: Wiken we test recipes, we fate them for esse Of preparstion. The following cookery ratings are used in this book: YA single star indicates recipe that icximple and generally quick to muke—perfect for beginners. ses? Two stare indicate the ned for just alte mote care, or perhape 3 lite mre time. ees Three sars andicate special dishes that need more investment in cine, cae atid patience—but the revules are worth it. Even beginners can make these dishes as long a8 the recipe is followed carefully IMPORTANT: Those wha might be at nak from the efices of salmowella Food poise (ihe elderly, pregnant women, young childrem anal those suffering from immune deficiency diseates) should const their GP with any concems shout eating raw ees CONTENTS Wok cooking Basic Asian pantry Noodles and rice Fresh Asian produce Soups Curries and Asian one-pots Stir-fries Deep-frying Steaming Index SPECIAL FEATURES MAKING SOUPS COOKING CURRIES AND ONE-POTS THAI CURRY PASTES ASSORTED CURRY PASTES FLAVOURED RICE ACCOMPANIMENTS HOW TO STIR-FRY FRIED RICE HOW TO DEEP-FRY YUM CHA HOW TO STEAM 22 54 56 58 72 86 102, 178 226 246 264 THE ESSENTIAL WOK COOKBOCK WOK COOKING Invented centuries ago, woks remain the quintessential Asian kitchen tool, And, as the TO PREPARE A WOK. © New carbon steel woke have a thn oly lacquer ta prevent them fram rusting Once you have boiled water and bicarbonate of soda in the wok, soub the coating off with a scourer. To season the wok put over high heat. Dip paper ‘towels in ol and wipe over the inner surface A wok wil blcken as you ‘season it and get darker as you use it Io time, i wil ‘eveiop a nonstick coating, popularity of Asian cuisine has increased worldwide, the wok has moved far beyond its traditional home to kitchens around the world. Woks work on the principle of bringing food very close to the heat source. Designed in times when fel supplies were scarce, the basie design tna remained unchanged for czneuries a both the shape and terial of woks allow thern to evenly absorb heat, and to retain and trancrit it quickly across the entre sueie area The wok offers a quick, healthy way of cooking. While preparation and organisation are involved, cis is usually offer by the short ‘cooking inie—tieifes are an obvious example Jn teens of health benefits, the wok's wide surface area rneans that less oil needs to be used t0 cook food, Ako, the fist cooking of sir-fries and many steamed dishes, in paricul, re the nurient values of the ingredients to a langer ‘extent than many other cooking method’ TYPES OF WOKS While all woks are based on the san dlesign there are some variations, including size, For general domestic cooking, 2 30-35 cm (12-14 inch) diameter wok isthe most verutile size, asi is easier to cook small batches of food ina linge wok than vice vers. Some woks have two small handles an either side and some have only one long. handle, ‘Two-handled woks are more stable, which is valuable when steaming or deep-frying, whereas cone-handled woks are better for sr as the handle can be held in one hand and the cham in the other to ereate the constant movement required when stirsfrying. Woks are available with either a round or fat basic bottom. Round-bottom woks are best suited to cooking om a gas stove, as the fanies eam be regulated to reach up and hie the exterior of the wok, A wok stand can be used to ensure that the Flar-bottomed ‘option if cooking on an electric stove, as this ensures the surface isin constant contact with the wok remains sible on the stov woks are a bett at source, CHOOSING THE RIGHT MATERIAL Originally, woks were made from east iron, and some cooks ctill prefer to use these, a6 cxe iron. retains heat well. However, cast iron woks are very heavy so they are not suitable for everyone, Today, there age many other choices of material. The most common material in Asian countries is lightweight carbon stecl. A good heat conductor, it promotes good scaring and flavo expecially when used on a gas stove, There i ako a wide variety of othoe materia available One popular choice is stainless steel; however, it isnot a good eat conductor unless sandwiched between another metal that conducts heat well, such as aluminium, And, with the growth of health-

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