Friday, March 04, 2005
explode-fry
through extensive experimentation in my kitchen with some collaboration from my upstairs-neighbor, i have invented a new cooking technique. so far it has proven useful for cooking dumplings and egg rolls: it is both frying and steaming at the same time.
heat enough oil to cover the bottom of a skillet until it conspires to release smoke, but does not quite do so. brown each side of your dumplings in this oil. the inside should still be raw. take 60-75mL of water in one hand, and the lid to the skillet in the other hand. in one swift motion, which you will execute properly if you wish to avoid grease burns, pour the water into the hot oil and put the lid on. you should hear many violent popping sounds from inside the skillet, and steam will spout out from the sides of the lid. when the water has cooked off and it is safe to remove the lid, you will see that your dumplings have a crisp skin, and a not-so-greasy steamed filling
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This is how the little Chinese lady in one of the foodstores in Chinatown in Adelaide told me to cook dumplings. Works really well.
Its a good way to make Bok Choi as well. Fry the leaves in garlic and oil until they are shiny, then add some oyster sauce, a pinch of sugar and a little bit of water, and cover up to steam for a few minutes.
Steamed and fried, its the only way to be. Representing the duality of man through delicious cookery, yin and yang style.
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Its a good way to make Bok Choi as well. Fry the leaves in garlic and oil until they are shiny, then add some oyster sauce, a pinch of sugar and a little bit of water, and cover up to steam for a few minutes.
Steamed and fried, its the only way to be. Representing the duality of man through delicious cookery, yin and yang style.
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