Wok Star Eleanor Hoh

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Eleanor Hoh

My fav meal: Korean BBQ in Hong Kong

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Sorabol at Miramar shopping centre was recommended as the best Korean BBQ in Hong Kong! It’s one of my all time favorite meals. I couldn’t believe how cheap it was! $13 US for tons of food. Best part of course was BBQing beef ribs to your liking. I love all the banchan side dishes including kimchi pickles (my easy kimchi.) Half way, they brought a toufu, bean based soup I want to recreate. It had so much texture and depth. Please someone open one in Miami?!!!

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Veena's Market Vindaloo with Zucchini Raitha

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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.

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Stir fried spices and onions.

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Added marindaded pork shoulder.

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Grated zucchini, mixed in yoghurt, mint, tiny sprinkle of Gomasio (Japanese black & tan sesame seeds & salt.)

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Fried rapini, red bell peppers. Claypot with Vindaloo and pot of basmati rice.

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A very authentic Indian dinner.

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Repurposed Rainbow Appetizer to Yummy Curry 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.

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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.

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Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.

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Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.

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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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