On the eve of our closure and on the eve of my own departure from the Hobart eatery scene I have decided to relentlessly record whatever that is left of my last memorable days spent at the Bay down here.I know I may have done millions of wok shoveling around Hobart over the years. Come to think of it now even the most mundane of the act of 'wokking' will soon become a precious memory and an art to keep. Now that I have decided to throw in my apron who is going to cook for me when I get out of here in the future, Brave New World.
The making of Pad Thai Noodle. Constantly stir-frying with paramount control on an intense fire heat Sauteed your half tea spoon crushed garlic with 2 tablespoon of vegetable oil
Then you add in fresh ingredients like green veges capsicum strips bean sprouts and cooked &shredded eggs into your parboiled noodle. Stir fry on high heat for a few seconds.
Thereafter you add in fresh lime juice dessert spoonful of Thai fish sauce half a teaspoon dark soya sauce and sweet chili paste
Stir fry in quick successions till colour takes effect and and maximum diffusion of sauce mixture through the noodle dish takes place
Finally, add fried shallots and garish with chopped coriander before serving.
Serve whilst still sizzling hot. On a specially built Chinese commercial stove with a 3 ringed fire the whole process of cooking takes less than a minute and half so long as all the preps are done well in advance. In a household situation the cooking may just take slightly a little bit longer. There again it depends on your preparations
Woks taken for proper cleaning
First there was dirt
Now there is none ! Is that clean enough for you Boss?
Below picture : Some hungry bugga felt throwing out freshly leftovers is such a wasteful habit !
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