Ugh, I am trying to scrape a paratha that's stuck to a Calphalon pan! I thought I'd save time by frying my egg in my wok at the same time. The paratha heated up beautifully in my wok, so brekky saved. Someone asked if I knew about a skillet handle pad similar to my wok mitt, below is photo of one! It slips over the handle, nifty!
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My experiment with Veena's Market Vindaloo was a huge success! Pork shoulder was very tender and tasty. If you want to have authentic Indian food at home, Veena's Indian recipe Kits is the answer! Clear instructions with packets labeled a child could follow.
Few mishaps cause not used to following recipes: 1) I didn't realize you have to marinade the pork overnight! 2) I threw the whole packet of chili powder in, oops. Thank goodness I made some zucchini raitha to cool our scorching tongues, not complaining, we loved it and helped clear our sinus. Demonstrating the use of a cast iron wok to fry/sear meats prior to stewing in my clay pot. Stir fried lots of veggies to go with Vindaloo. Enjoyed this meal tremendously. I rushed back from my beach walk, so excited to try.
Stir fried spices and onions.
Added marindaded pork shoulder.
Grated zucchini, mixed in yoghurt, mint, tiny sprinkle of Gomasio (Japanese black & tan sesame seeds & salt.)
Fried rapini, red bell peppers. Claypot with Vindaloo and pot of basmati rice.
A very authentic Indian dinner.
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Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn't even have to pull out my chopping board. Notice, I didn't even have any rice or carbs! So light and refreshing.
Using same technique I teach in class: fry veggies first cause they don't stick to your wok like meat does. I used Earthy Delight's Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off. We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.
Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.
Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.
Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it's convenient. If you don't see it, you won't use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.
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Thanks Peter, Jungle Walls Miami for hosting another enjoyable cooking class.
Thanks everyone for coming to my Wok Star cooking class today! Thanks to new Wok Star Maggie who came to pick up her Wok Star Kit and took this group shot for us. Most other shots taken by Carl Hildebrand on my iPhone.
A delicious Rainbow Lettuce Wrap appetizer and Gancia Prosecco greet guests when they arrive.
Jenna looks so proud of the sauce for the Shrimp, asparagus, baby bok choy & carrot stir fry. She was surprised how high the heat was and thought her shrimp was burning but turned out crunchy on the outside and juicy inside.
Howard is going to be very popular with his dates, showing off his new Stir fry technique! I think he liked the food, he went for thirds he told me.
Jenna got this class for Howard's birthday prez, what a sweet sister. Notice the mint 'stick' behind them? We plucked some off to sprinkle into the Rainbow Lettuce Appetizer.
The AMAZING Jungle Walls Miami lookin' good. Peter can custom make any hydroponic plant wall!
Jonathan is already a Wok Star but brought his daughter, Ivy Marie cause she wants to be a professional chef!
Peter Kastan and Barney enjoying a cold, refreshing Fiji Water, it was a scorcher today.
Shrimp, asparagus, baby bok choy and carrot stir fry in cast iron wok and gas stove setup. A typical one-dish dinner for busy weeknights.
Sexy Dejha enjoying her shrimp stir fry.
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Here's a Wok Star tip: My thought process for this stir fry came from a perfect broccolini we had at a restaurant recently. This is rapini but it's close. See how I don't even bother to dice the garlic? The rest of the veggies are just what I found in my fridge: sweetcorn, grape tomatoes to give some color, chopped onions and scallions. I use Earthy Delights' organic tea seed oil to fry garlic and shredded ginger in my cast iron wok and gas stove setup. Add in veggies, stir fry till crunchy but slightly wilted. Add a dash of San-j tamari and sherry are all you need to give these veggies an Asian flair! Viola. Happy vegetarian week. You can use this same technique for an endless combination of veggies you like, enjoy.
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Glad I had a two egg omelet with a slice of that delicious Jerky Pork(hit of protein) from Little Red Dot Kitchen! Posting how I made in my wok soon. Ready to battle #shecon She Blogs conference.
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There are no rules when it comes to combining different veggies for a stir fry. I even like soft & crunchy together!
Here are a few tips to help you. Don't be afraid to experiment. You just can't go wrong.
Fried snow peas & red bell peppers in one batch, then sweet corn with scallions in another batch. Fry in a little oil & garlic and ginger. Add a dash of sherry & tamari, that simple.
Tip 1: Don't fry too much in one batch because it lowers the heat in your wok.
Tip 2: fry hard stem veg first
Tip 3: if you don't have a good cast iron wok, use a stainless steel pot (so veggies don't spill out of flat pan)rather than non-stick.
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Happy Mother's Day to all mothers as well as those of pets, me included! I'm working on a post about my mother and all her accomplishments!!! She was definitely a "Renaissance" woman.
To celebrate Mother's Day, we made French toast. I prep and he fries them in our cast iron wok! Today was the last of Blis Bourbon syrup(his favorite) and Strawberry mojito jam (my favorite), boo.
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Experimenting with seasoning a new cast iron wok with cured salt pork. Wow, tons of fat. I want to see the difference in seasoning if any between animal fat and canola oil. I'll use this wok for my own use at home. I may also reseason a wok that an unnamed venue had put in a dishwasher! I nearly had a heart attack, it ripped off all my patina, it's not the same.
I don't use pork fat so my Jewish clients won't have to worry.
Seasoning a cast iron wok from China if not done correctly, can make you very sick, I've read many horror stories. But, it's also not that hard to do, just time consuming. I've changed my technique a little with the help from many youtube commenters! They sure don't scrimp at telling you their thoughts. Here's my husband's amusing video on Care and Feeding of your Wok, over 57,000 views!
I want folks to have FUN right away (yes, instant gratification in the western world.) Spending time 'seasoning' a wok is just another obstacle and chore to someone's success.
Lodge only sell their cast iron woks and pans already 'seasoned'. However, theirs are so heavy (15 lbs. vs 3 lbs), I've had numerous folks complain they do not want to lift these, doesn't make cooking fun. Heavy does not mean better. They ended up getting my wok and loving it, so light and made their cooking enjoyable instead of a weight lifting exercise!
I'll be posting more about this very controversial topic.
Cooked omelet in my wok! I didn't have any red colored fruits, so added tomato and topped with chili threads from earthy.com
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