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Frying in small amounts of oil
With this method, food is fried until crispy using only very little oil. The ingredients
are cooked on one side at low temperature until they start to brown. Then they
are turned and cooked on the other side as well. One cup of oil is generally
enough for this method.
Deep-frying
Deep-fried foods must be crispy outside and tender on the inside. To achieve
this, the ingredients are coated either with batter or breadcrumbs and then deep-
fried in hot oil.
Tips:
Heat the oil before adding the ingredients.
When deep frying, do not put the lid on the appliance!
Food for deep-frying must be dry, to prevent oil from splattering when it is
immersed in the oil.
Use no more than 1 to 1.5 litres of oil for deep-frying. We recommend the
use of liquid, high heat vegetable cooking oil.
Deep-fry food only in portions. If you try to deep-fry too much food at once,
the oil will not remain hot enough and the food will not be crispy.
After frying, allow the food to drain on paper towels.
Allow the oil to cool before putting the wok away. Dispose of used oil in
accordance with the regulations for your city or municipality.
Braising
In braising, liquid is added to the ingredients after they are browned. The
ingredients are then cooked at low temperature without the glass lid until done.
The wok is also ideal for preparing stews. In this case, you should use the glass
lid.
INGREDIENTS IN ASIAN CUISINE
Soy sauce:
made from fermented soya beans. Light soy sauce has a mild flavour, dark soy
sauce is more salty and usually coloured with caramel. A very sweet Indonesian variant
is Ketjap manis.
Agar-agar:
a natural gelling agent made of seaweed (gelatin can be substituted).
Bamboo sprouts:
young sprouts of the bamboo plant.
Bean paste:
yellow paste is mildly salty; white, red or black pastes are more salty. Sweet
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