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with a perfectly fried egg.
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Narzing goring has become a sort after dish
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right round the world.
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But with a few chef-approved ticks,
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this delicious dinner is an easy one
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that you can make in your very own kitchen.
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And here to show us how is chef and owner of Hojak restaurants.
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Junda Kuhn, nice to see you, Junda.
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Hey guys, welcome to the show.
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You got some garlic cooking away, and we're all...
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Yeah, it's going to drop the garlic in.
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Is it pan hot enough for you?
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Because we were just trying to work there.
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It's all good. It is, it is.
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You know, a lot of times people think that
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when you cook with a wok, you need gas, right?
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But to be honest, induction is actually more powerful than gas.
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It's ever hot. It is, it is.
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It is. And so, to break the myth, we're going to do
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simple wok dishes, but using induction,
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to show you that you can actually achieve
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the breath of the wok, which is called wok hay.
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And that pretty much is just, you know,
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a large reaction that you create from your protein
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or your carbohydrate on wok.
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Okay, so what we've got, we've got some oil in there.
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You've got oil, garlic, and just right, two eggs.
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Two eggs in there as well.
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Now, of course, then there's technique cooking
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with a wok as well, in the sense that, like,
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something like a nutty-growing, you want it to be fairly dry, right?
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So, you add the egg in, that's a pretty, I guess, wet element, right?
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You want to fully cook the eggs before you add in your rice in.
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And then again, to help you with achieving the wok hay,
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you want to have rice that's been left in the fridge overnight
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because it dries out the starch, and then it will be able
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to create that malade reaction quicker as well.
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So, we don't want to go ahead and make rice,
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and then put it in there.
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You want to leave it there tonight, right?
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Okay, so that's just when you're on.
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That's just when you're on.
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Just when you're on, so you're using that?
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All right, so now that we've got the rice, the eggs in,
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as we get to begin, at the same time, we're just cooking it out,
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getting rid of as much moisture as we can.
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And then we're just going to go in with prawns.
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Same thing, you could add raw prawns inside,
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but it's going to create moisture when you cook it.
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So, what we've done is we've pre-boiled the prawns,
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and then we've let it dry, and then add it in,
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so it's pretty cooked as well.
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By keeping everything dry, it's dry as well.
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That's right, it's possible.
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Now, when a great nice you go around,
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it's nice and spicy with a ton of different flavors, right?
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You're going to go with those next.
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So, we're going to go in with sambal, pretty much a chili paste.
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Same thing, just give it a good mix.
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Stir well, and again, sambal is wet.
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So, you want to cook it a little bit more till the moisture comes up
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before you add in your other elements.
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Let the wok do its thing, let the induction do its thing.
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Now, the good thing about cooking with induction as well,
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you know, at our restaurants, we're slowly converting
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wherever a lot is possible to go into induction.
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Will you be sure if I have to have induction now, is that right?
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The new places, yeah, yeah.
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But again, when induction, you can see it's firing away.
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It's interesting, is it?
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Because we're used to that vision out
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with the flames throwing up along the salt.
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But you don't need that.
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Yes, it's also, again, one example that I always like to give
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is like for an Asian restaurant like us,
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we say we make 60 liters of stock pot, right?
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On a gas, it takes about two and a half hours.
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So, I've got to get my shaving to an hour before.
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But using induction, it only takes 30 minutes.
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So, it's a business owner.
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It actually saves me two hours of labor.
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What are you adding now?
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I said sugar or salt.
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We're adding seasoning, so this is a bit of salt.
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A bit of white pepper.
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And now that it's fairly dry again,
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we're going to add in liquid.
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And this is just sweet soy sauce or kichang bunnies.
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Just going to give it a breeze over there.
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That's smelling so good.
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And what else do you guys?
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What are the final touches for us?
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We definitely want to taste this pretty soon.
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It's almost done, so we're just going to go with some
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That smells unreal, doesn't it?
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They're fried shallots.
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You can just buy those in a restaurant.
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That's pretty much it.
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You're going to do your fried shallots are us, I think.
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I want to ask you, you're about to serve this up
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and have that beautiful fried egg on top.
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How are you getting that crispy edge
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around the egg that comes on top?
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So high heat, enough oil.
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And then once you form the shape of the egg, turn it down
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and let it crisp up.
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Now, the other thing we're about this is,
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like when you cook with gats is really hot.
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You can also have it with that induction thing.
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All right, have a little time.
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I love that you've also served that with some slices
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of tomato and some sliced cucumber and a bit of chili
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I'm trying to be healthy, right?
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Trying to be healthy.
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Although I did notice it was a little bit prawn.
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Yeah, but that's real prawn, Kylie.
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Thank you very much for that.
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It was lunch taking care of very nice food.
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You invited four recipes on our website.
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You just saw how easy it was.
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And for more induction cooking tips,
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make sure you follow Junta on Instagram.