Ummmm-- I'm a white guy--will mine work?

 

W

 

 Nah...probably too big for the job...  :lol:

Edited January 28, 201313 yr by triode12

For the next wok project ...

 

Bacon Nasi Goreng

 

Ingredients

- Bacon

- Egg

- Rice (long grain like basmati). If using jasmine then need to wait overnight after cooking

- Fish sauce

- Sunflower or Peanut oil

- Garlic

- Sweet soy sauce (e.g. "ABC")

- Chilli if you like (I don't)

 

 

- Heat wok extremely then trow the Bacon in

- Next, garlic, then wait until it smells good

- Throw in eggs and mix vigorously. Add fish sauce and salt sufficiently. The idea is that the 'core items' would be salty and not the rice

- Then put rice in, and a bit of sweet soy sauce.

- Mix until it caramelised just a tiny bit.

 

 

 

Serve ! .. Taste very good (what is not with bacon ?). Nice 'burnt in' texture.

 

For the next wok project ...

 

Bacon Nasi Goreng

 

I'm guessing this isn't a traditional Malaysian recipe...?

I'm guessing this isn't a traditional Malaysian recipe...?

 

It's Halal bacon.

It's Halal bacon.

 

Made from Chinese rabbits?

 

Edited January 28, 201313 yr by triode12

as usual, most good things are "sinful" ....

 Nah...probably too big for the job...  :lol:

 

Shsssh!!- You said that was going to be our secret

Well, inspired by this thread I bought one of those cheap rambo burners last week. It's a monster of a thing and puts out a massive amount of heat, more than enough for wok cooking. Very impressed!

Here's the one I got, from ebayer Rambogallery.

Yes, mine is a Rambo but I think I may have an older model. It took ages to track one down, they are obviously much more common now than when I got mine.

 

I really like the little pilot burner so you can adjust the main ring without fear.

Edited February 6, 201313 yr by Mr_Gimlet

I want to revive this thread because I love cooking in a wok almost as much as I love the results.

 

Definitely agree with an earlier post on cooking in smaller batches and would add particularly if doing it on an indoors burner. They don't get hot enough. Might be time to get one of these Rambo burners. Anything that releases water is going to kill your heat quickly so that I imagine is where the Rambo burner comes in by evaporating the liquid.

 

Favourites for me are char kwai teow(healthy one that is. no duck fat!) Char ho fun-wat dan hor with lots of pickled chilli and last but not least- fried kangkong. Love it spicy.

 

My wok is very well seasoned after a decade of use but only has D handles and I've always missed having a long handle.

 

Any suggestions on best wok or burner model/output for sale?

 

Cheers,

Legs11

The rambo can easily get your wok far too hot if not used with caution. A well seasoned wok helps of course.

I knew there were lurkers around. Thanks for the reply and yes you are correct. Like I see in Thailand and Malaysia it is the adjustment of heat that coms into play with a good burner. Home stove  is full bore and load the ingredients accordingly to maintain heat as best it can and hope to avoid steaming the contents.

 

The rambo 50mj? at lowish temp setting is kind of idling it seems and you have the option to pump it up and downwhen needed. Having said that I still cook good food on the stove at home but can see the advantage of a hotter burner.

In my early 20's I was living with my parents and would occasionally house sit for an older friend of mine. Coming from British heritage where I was brought up on meat and 3 veg, I didn't have much exposure to the wonders of the wok.

So this one time when I was house sitting I decided that my friend's well-seasoned wok was a bit grubby and thinking I was doing the right thing, gave it a good scrub with some soap and steel wool. Needless to say he wasn't happy with what I did, taking all the "flavour" out of his wok.

Now I know.

I was lazy recently and left a half inch of water in the bottom of my shiny black seasoned wok. I wiped it out and revealed a bit of the bare metal shock horror. But I know it will come good again with use and or re seasoning. Usually I rinse with steaming hot water and a brush. Very occasionally I'll use a bit of detergent. The wok has never let me down and leaves modern coated surfaces in it's wake.

I always seem to have trouble with removing the seasoning on my wok.  Maybe that means I just haven't seasoned it well enough?  Using bamboo (or something) scrubbing brush and hot water only.

 

Need to use it more too, seems so easy to chop up a few things and then cook for a few minutes and eat.

Being born in the 'teflon' generation I had been wondering why chinese cooking taste so good at the restaurant, but I could not replicate it at home.

 

Brand new Wok from Springvale $2 shop. This 12" cost me $15.

 

 

 

Like a good cable or capacitor, the Wok needs to be burn in. Luckily it does not take 200 hours but a mere 1 hr.

 

 

 

All the way throughout the Wok, then coat a thin film of vegetable oil. I use sunflower oil here.

 

 

 

Do it three times or more until the carbon-steel wok is, well .. carbonated. Non sticky surface !

 

The awesome heat retention of the Wok created these effect when cooking !

 

 

 

 

 

 

Never.. ever wash the carbonated wok with soap. Just pour water when hot and scrub with this asian tool.

 

Too easy !!

 

 

 

My wok after 3 test runs: Nasi goreng, stir fry vegetables, and prawns:

 

They get better as they age/used. Unlike teflon.

 

 

 

Next... to buy a proper burner. While my stove will do 18Mj and commercial wok burners are about 55Mj, this beast will output 130Mj !!

 

http://www.ebay.com.au/itm/130Mj-Safety-Ex-High-Pressure-Gas-Wok-Burner-Stove-Hose?item=250697802808&cmd=ViewItem&_trksid=p5197.m7&_trkparms=algo%3DLVI%26itu%3DUCI%26otn%3D5%26po%3DLVI%26ps%3D63%26clkid%3D5136802160568283763

 

 

My future birthday present

Hi Gainphile,

 

Did you get your birthday pressie?

I always seem to have trouble with removing the seasoning on my wok.  Maybe that means I just haven't seasoned it well enough?  Using bamboo (or something) scrubbing brush and hot water only.

 

Need to use it more too, seems so easy to chop up a few things and then cook for a few minutes and eat.

 

The other thing that really helps with maintaining the seasoning is using it as a deep fryer from time to time.

Hi Gainphile,

 

Did you get your birthday pressie?

 

Not yet . But we did replace our old 70's cooktop with shiny new Smeg with Wok burner.

 

It is NOT HARDLY ENOUGH !!!  .... 15Mj from memory.

I've been looking into wok burners and found this one has been recalled

 

http://www.appliancesonlineblog.com.au/appliance-news/gas-cooker-recalled-risk-of-explosion-and-some-timely-gas-safety-tips/

 

Perhaps the newer version has the B in the model number and is fine?

Not yet . But we did replace our old 70's cooktop with shiny new Smeg with Wok burner.

 

It is NOT HARDLY ENOUGH !!!  .... 15Mj from memory.

We had Smeg and ditto the heat factor. Was an easy stove to keep clean and in my books that goes a long way.

 

Off course here but I sent a link of your blog to a friend and he was very glad I did. Another open baffled lover and I hate to say it, his speakers are bordering on remarkable. I wouldn't be surprised if you hear from him.

I've been looking into wok burners and found this one has been recalled

http://www.appliancesonlineblog.com.au/appliance-news/gas-cooker-recalled-risk-of-explosion-and-some-timely-gas-safety-tips/

Perhaps the newer version has the B in the model number and is fine?

Oh, great.

Fret not jake you can flip, flop and fry as much as you like if it is the right model number? But if not then I would call Auscrown and get it sorted because they are legally obliged. My experience with them this afternoon FWIW has bben very positive.

Edited February 13, 201412 yr by legselevens

Fret not jake you can flip, flop and fry as much as you like if it is the right model number. But if not then I would call Auscrown and get it sorted because they are legally obliged. My experience with them this afternoon FWIW has bben very positive.

Oh it's the right number alright. The one mentioned in the recall

Trying to decide on a decent outdoor built-in plumbed in wok/side burner with grunt. Not many options. Electrolux have a model with only 13Mj. At this stage, going with the beefeater SS side burner rated at 20Mj - not bad, but will limit volume I can put in wok.

Any other suggestions (that aren't LPG)?