I was cooking last night when my better half looked up from where she was sitting at the dining table.
Ling: How come you cook no sound one?
Me: I’m stealth! I’m not doing kung fu chow.
Ling: What kind of cooking is that then?
Me: Erm…ninja chow?
We had a good laugh over that. I live in a studio apartment so I don’t have a gas stove. I have an electric hob and I favor butter and EVOO so my cooking tends to be silent compared to the loud, cacophony of traditional Chinese cooking known as kung fu chow.
Kung fu chow literally translates to kung fu cooking. It’s a kind of wok martial arts that is often accompanied by bursts of flame, the clang of a metal frying utensil on the wok and the sizzle of hot oil coming into contact with water.
The high heat involved produces a lot of “wok hei” – the intense heat that caramelizes and gives noodles its flavor. The elusive wok hei cannot be achieved with a non-stick frying pan and a plastic spatula on a electric heating element with a high powered hood to suck all the smoke away, which is what I have in my condo.
Thus, I tend to do more Western style cooking but I did a pretty good Chinese meal last night – ninja style!