The stove is a little different, but it can make the food taste more like a Chinese restaurant. First, it is a gas stove that ranges from "very hot to flaming." There is no such thing as a slow simmer. Second, the flames from the gas stove envelope the wok (the side of the wok has heat directly around it), and therefore the whole wok gets very hot, so I can flash fry the food.
Also, another difference is that in the states I would usually have to go to a specialty grocery store to find Asian groceries, here it only has Asian produce. I have to go to a specialty store to find produce for other types of cuisine. Also, currently I am shopping not at a grocery store, but in the open-air market. Quite an interesting concept, hopefully we can get pictures up soon.
Can you guess what dishes these are? The vegetable in the last one is probably not as typical in a US grocery market, but I will give you a smiley face if you are close.
2 comments:
Are those those nasty, fury bitter melons? My mom says it's a veggie you learn to like. You'll have to tell me if you "learn to like it"...or perhaps you already do. The dishes look delicious!
Hey guys, It's Mae (of the moving document) :) Congratulations on your first meal -- it's a major milestone! Your blog is fantastic - and gives wonderful glimpses of your new life. Here's my tip for getting a low simmer on the stove that my engineer husband figured out. If your stove burners are removable (it looks like they are), stack one on top of the other and put a flat bottomed pot on top. Ours actually have notches so the burners fit together. The flame ends up being a little high, but you increase the distance to the pot so you can get the simmer lower. Happy Cooking!
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