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To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. [2] Constant contact with the heat source is crucial as the addition of new ingredients and each toss of the wok inevitably cools the wok down; therefore, cooking over flame is preferred.
In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei. [23] An essay called "Wok Hay: The Breath of a Wok" explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the "taste of the wok," a "harmony of taste," etc.:
Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy. [51] Bosou, also called noonsom or tonsom, is the Kadazandusun term for a traditional recipe of tangy fermented meat.
This dish of wok fried fresh handmade noodles is well known in the nearby city of Kota Kinabalu as well as in neighbouring Tamparuli town, where the localised adaptation is called Tamparuli mee (Chinese: 担波羅利炒生面). The noodles must first be toasted with oil in the wok to prevent it from clumping together, then blanched to reduce ...
While a system with multi-party elections, rotational government and parliaments looks more democratic, it is in fact beholden to the interests of the bourgeoisie, and not the people. [74] In contrast, the people's democratic system with People's Congresses realizes popular sovereignty through a mixture electoral and consultative democracy. [ 74 ]
The wok is one kind of guo. The statement about Cantonese Wok being the same as Mandarin Guo is incorrect, in the same way that "human being is the same as animal". Kowloonese 02:27, 10 March 2006 (UTC) Yes you're right, the word "wok" does come from the Cantonese pronounciation of 镬, ie 镬 is used to mean "wok" in Cantonese.
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
Sabahan cuisine is a regional cuisine of Malaysia.As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia.