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Guest : Myolie Hu
Steven's cooking portion with Myolie
Steven: After the chefs' did their part, now it's my turn to do mine. So in this episode what's my lesson? It's easier said than done " stir fry dry ho fun (flat rice noodles)"
Voiceover: This time Ma Zai went to a renowned congee-noodles restaurant to learning cooking skill from a master chef. Sifu Leung Kit Gou. ...(described his credential) His best skill is his frying skill. Frying skill can be divided into 8 levels Dry stir frying is among them. The intricacy of stir frying is to make the ingredients dry, loosen, crisp, and fragrant. This is the quality standard of a superior plate of dry stir fry ho fang.
Steven: Dry stir fry ho fun..actually use which part of the beef is the most suitable?
Chef: The most suitable is the cow's rump.
Steven: What is the correct name for the cow's rump?
Chef: Nguo lam yuk
Steven: I know you have 6 words to abide
Chef: hot wok, hot oil, quick hand,
Steven: easy to say; of course, the fire has to be hot so the food will have the wok taste, but it can also get burn easily.
Chef: Right, so the hand has to be quick.
Steven: heat up the wok
Chef: don't be nervous, add some oil,
Steven: At this time, add in Bombay onions and beef into the wok
Chef: swish the oil.
Steven: Just briefly,
Chef: Right. Done! 70% cooked
Steven: bean sprouts, and then the ho fun
Chef: Mix them together. The hand must move continuously, if not then food will get burned
Steven: have to continuously toss the wok
Chef: Noodles beginning to shrink so almost done. Turn off the fire. Add the other ingredients to it. Add salt and sugar, and some lard, and finally the yellow chives
Steven: Then the dark soya sauce for coloring.
Chef: Turn up the fire. Use restrain strength, else might break the noodles into pieces. Look, not oil, and not stuck together. This is technique.
Steven: Correct.
Chef: Can you do it?
Steven: What do you think?
Chef Leung's stir fry dry beef ho fun's noodles don't stick together and the coloring is even. Definitely a superior dish.
*****************
Steven: Myolie, after watching the video clip; we often eat stir fry dry beef ho fan but actually it is quite difficult to make it at home. Since observing sifu cooked this dish, I had not made it yet. Today is my first time officially cooking this dish of stir fry dry beef ho fun. Put the beef and onions into the oil, let them soak in the oil
Myolie: Yee! I thought it would splatter.
S: Fire doesn't have to be too strong. Swish in the oil briefly, cos' no need to soak in oil for too long (The wok slipped.) Wah! The wok's very slippery.
M: 70% cooked, he said.
S: Right! 70% cooked. Actually, almost done. Going to let you fry the noodles and bean sprouts.
M: So this part is to 'play' the guest.
S: Here, turn over to you. Ok, add the noodle. Now stir quickly. Stir evenly. Use all your strength. Ho ye, know how to toss the wok. Dak ah! - doing it! ho yeh, ho yeh!
M: Managed to toss a few times
S: You continued to toss, I fry.
M: Continue, right?
S: Wait, let's fry until a bit golden in color. Continue to toss.
M: Ok
S: You're responsible for tossing the wok . Dangerous situation came up.
M: Let's be more serious here. Because we need to respect the ingredients.
S: True. At this time, let me leisurely finish the latter half of the cooking. Wah, didn't expect you can do the wok tossing.
M: I did manage to toss a bit. Actually it's very heavy.
S: Most stoves in the house are not so big. The fire not as strong. Add in the other ingredients and seasoning. pinch of salt and sugar,
M: What else?
S: lard, and the yellow chives. Good, len (beautiful)! Dark soya sauce. Most important, has color ma.
M: 6 spoonfuls.
S: Almost done
M: want to eat or not?
S: Not done yet. Make it look nicer first. Add parsley. OK, goal accomplished.
Voiceover: Had Myolie to do the wok tossing, though quite a bit of noodles and beef were tossed out, but together they finally got it done. This plate of beef noodles has the look but will it get good feedback?
S: Who wants to sample?
Audience: Taste good;
S: Wah! Auntie, you haven't even chew it yet, and already commented
Audience: Not greasy, just right; delicious;
S: ok?
Audience: Dak (ok) , very good
S: Wah! Very happy!
S: Very nervous. Actually standing here waiting for the judges' critiques can really make one's nervous.
M: Very aromatic! Has the actual taste of true stir fry dry beef noodles.
Meijie: Is ths real the cow's rump, so tough
S: Well, I guess I overcooked it in the oil, or maybe over fried it.
Judge: Myolie was outstanding.
Meijie: Right, her wok tossing was impressive. How heavy is the wok?
M: I think gotta be lighter than the master chefs'. But to a female, it was truly (heavy)
Meijie: you could actually do it.
S: Actually when Myolie tossed the wok, the style was there.
Meijie: right, very pro.
Judge1: Actually, at home can blanch the beef first, and fry the noodles in the wok. That way no need for too much oil and be wasteful.
Meijie: ho dak. (very good) I'll try it at home because my husband loves stir fry dry beef noodles.
S: Thank you, after absorbing your valuable experience, I'll go home and cook the noodles again.
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