I don't know what it's called, chinese calls it "wok chan" in cantonese,
Wok is wok,
"chan", is spade, directly translated…
Maybe I should go check out on ikea catalogue, but anyway…
I've 3 wokspades altogether, 2 wooden, and 1, nylon, which I've just bought it from ikea, about a month ago…
I started off using wooden ones, the first one, damn straight, I mean, the "design" of the spade itself, is straight up down… and the cross-section's round,
Then I found it a bit not so ergonomical to use…
So, I went to look for another one, from parkson… apparently parkson grand does have some good and decent "japanese" style wooden ladles...
And this time, the wokspade's some curve, wooden… good to use!!!
However, after using for a period of time, I felt a bit "sien" using wooden stuff, so, I thought I want to change to nylon-made wokspade… just happened that, the other day, we went to ikano, for haircut, for ikea, and I saw the latest ikea kitchen utensils collection, and I got myself one…
The only problem using nylon-made cooking utensils is that…
Though it says that, the thing can withstand temperature up to 200 deg., but I won't want to try it… therefore, while cooking, I'll always take it out and rest it on a mini saucer, as compared to the wooden ones, I'll just leave them in the wok… kekeke… how convenient huh!!
Why I wanted to change to something nylon (but not stainless steal, cos, my wok's non-stick) is that, while stir-frying, the nylon one gives me more feel of stir-frying, as it's "thinner" at the edge, as compared to the wooden one, which is so much thicker, and I felt like I was just stirring, ya, real stir and fry, rather than the chinese style… which you feel like you're a real chef!!!
Haha…
Anyway, I should be tweeting these instead of blogging about it, however, it's a little bit too long to blab… therefore, I blog...
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