A kitchen knife may be a professional chef’s best friend, but for Ng Chang Siang (top), his trusted assistant is the customized wok he uses for his char kway teow.
Designed with a flat and more shallow base than the ones available commercially, it allows him to separate the noodles quickly and “smoothly” during the frying process. He also debunks another myth: Char kway teow should be fried over medium fire, as too big a flame will burn the noodles. More...
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Designed with a flat and more shallow base than the ones available commercially, it allows him to separate the noodles quickly and “smoothly” during the frying process. He also debunks another myth: Char kway teow should be fried over medium fire, as too big a flame will burn the noodles. More...
Don't miss:
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