Want to cook like a pro? Try smoking … food, I mean. Smoking is not as complicated as it sounds and now, you can also smoke your favourite meat or fish in the comfort of your own home. No fancy gadget required!
By Josephine Chan
I had never thought that smoking can be so so easy. Smoking in a professional kitchen is done (of course!) with a $99 smoking gun. But in my humble kitchen, I use my ol’ faithful wok and a foil.
The technique of smoking food is not new in the culinary world. In the olden days, where modernisation has not turned everything into machines, people have been practicing this technique with meat or fish and I dare say, even the primitive caveman did it too!
“Smoking adds a depth of flavour that is so subtle, you can taste it at the back of your tongue. And that aroma … keeps you guessing what secret ingredients were used to impart them”
If you haven’t tried smoking food – then I suggest you try it. It’s easy and little effort required. No fancy gadgets – just a wok, foil and smoking aromatics. Oh yes, and be careful not to set the fire alarm off.
This recipe is adapted from Luke Nguyen’s Indochine.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.