Wok Star Eleanor Hoh

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Eleanor Hoh

CurrySimple Baked Ribs

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CurrySimple Baked Ribs

We’re not hosting July Fourth this year, it’s kind of a relief because it’s not the cooking but the cleaning and tidying up that takes so long, don’t you find? You can see our last year’s celebrations with Hoisin Spare Ribs and tons of salads etc.

I particularly wanted to share this dish because instead of BBQing your ribs, you can bake them with an Asian twist!
This dish is so easy because with CurrySimple’s readymade sauces, you just open and pour. I am not a fan of premade foods but I must say CurrySimple’s curries are really the best outside of homemade curries.

I discovered CurrySimple when I saw Mike Moran, the founder/owner on Donny Deutsch’s TV show, The Big Idea. His philosophy, “we make Thai food easy’ was such an “AHA” moment. I’m always on the lookout for products that make life easy for people. So, I immediately contacted him and am thrilled to include a pouch of his CurrySimple when folks purchase my Wok Star Kit! Everyone who’s tried it always wants more.

There are some things that should be made fresh like using fresh veggies vs frozen or fresh garlic vs ready peeled in jars of oil. But there are some things like this fantastic idea of combining curry paste and coconut milk in a pouch just makes our lives so much easier. I remember when I was young, my mom used to have the four of us sisters pound curry spices from scratch in a mortar and pestle. I mention this in my Malaysian Chicken Curry blog. Unbelievable amount of work and time which no-one has nowadays.

So, when you crave a good Thai curry, you can make it right at home with the proteins and veggies you have/like and it’s just as good as a Thai restaurant. The Thai restaurants in Miami are so generic like the Chinese restaurants, you might as well open a can of curry sauce and just pour. Sorry to my Thai friends but that’s how I feel. The CurrySimple flavors however, are spot on and the convenience factor is what wows me. I know this sounds crazy but when I came back from my Hong Kong trip, the first thing I wanted was to make a Thai CurrySimple dinner because I was so homesick for the Asian flavors I just left behind. I wanted the spicy, pungent flavors without having to slave at it.

Here’s my really simple CurrySimple Baked Ribs with vegetables you can get all year round – cabbage and red potatoes, a complete dinner:


I didn’t add any liquid to the spicy curry sauce but just poured from the pouch to cover the slab of spare ribs, covered with foil and baked between 1 1/2 – 2 hours. Half way through, I added in the potatoes and cabbage. Easy as that, the meat was tender, juicy and tasty!

A few dishes I made: Curry Salmon and Salmon Salad, enjoy. I’ve got lots more dishes using a variety of their sauces/soups, so keep stopping by.

Take a tour of CurrySimple’s site for tons of cool stuff to try, you can also interact with other fans and upload your photos to share recipes. My favorites are their curries, nice variety from mild to spicy. I got my own personal Badge with my photo on it! Look over the right ->.

I love his site, he keeps improving it. In fact, Mike is so brilliant at marketing his brand that he’s now started another business to help other folks set up their e-commerce sites. I’m very impressed with how much he’s accomplished and love supporting a fellow entrepreneur.

Love to hear your experiences using CurrySimple and if you’ve not tried it yet, hurry over because you’ll wonder what all the fuss is with making an authentic Thai

I leave you with a few articles from New York Times you may have missed. Oh, they want your BBQ photos and stories on their site!

The Secret to Ribs is already in the kitchen: The Oven by Harold McGee, NYT

When Grilling Today Fills Tomorrow’s cravings

Simplify Greek Fish for Summer

Cobaya Guinea Pigs Miami (Updated)

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Chef Jeremiah’s shiny Gastropod roams Miami.
It took a year to build out. Often you’ll see him
at Wynwood’s Art Walk, 2nd Saturdays of the month.
Wonderful to pick up a yummy snack after trekking
into all the art galleries.
I’m certainly no gourmand or foodie but enjoyed seeing how this Cobaya was produced and meeting other foodies. I’m just the opposite spectrum of gourmet cooking, I focus on teaching easy, one-dish dinners using a cast iron wok. Food for Thought organizes these Cobaya Gourmet Guinea Pig dinners and did a great job! He named this one, Podzilla, mix of Gastropod and Chadzilla, and it’s upscale ‘streetfood’. Cobaya is an underground supper club in a secret location that’s only revealed after you pay. You don’t know what you’re getting fed till you get there, hence “guinea pig”. Subscribing is the only way to get into these Cobaya events!

Here’s a bit about my own pursuit of good, reasonably priced Asian eats and cultural events in South Florida, I came up with Hoh Wok Club. I held a few gatherings but then good Asian restaurants dried up so I took a hiatus. I’m excited to work on a series of events with a few modern Asian eateries that have sprung up, so if you’re interested, subscribe to my blog or visit my site for latest updates.

Chef Jeremiah Bullfrog explains Podzilla! It was fun to hop
from one station to another to pick up your next dish.
Chefs: Mike, Kurtis Jantz and Chad Galiano
(Chefs at Neomi, Trump International Beach
Resort, Sunny Isles, Florida.) Trio worked
under dim lights, sweltering heat and did a
great job! It’s terrific they get a chance to
showcase their ‘offbeat’ side at this Podzilla
and we are eager Guinea Pigs!

Chowfather help set up!

DJ Kiko kept the energy UP! Enjoyed his music.
Lovely under the tent. It was quite humid. I slathered on Revlon’s Skin So Soft to put off mosquitoes and humans (oops.) I sat with this wonderful enthusiastic foodie couple (in photo above.) Wow, they really get into it. Nice seeing blogger Paula of mangoandlime, I always enjoy reading her blog, she’s written about other Cobaya dinners. Met another food blogger, tinkeringwithdinner. Take a look for his point of view!

I also sat next to a Korean/American attorney I met years ago at an APABA event. The real buzz is she’s going to help prep for the next Top Chef. Can’t reveal location. There was also a plastic surgeon, so you see, you just never know who you’ll meet!

The problem I have with western style rectangular tables is that you only ‘meet’ and have conversations with your immediate neighbors. In Asia, you mostly see square tables or big rounds so you have eye contact with everyone at your table and the conversation and food can also be shared easily, all about ‘community’.

It was really a lovely setting with the water and boats back
of the American Legions Park at 64th/Biscayne where
Harvey took over running the bar and restaurant. Thanks
to Harvey for hosting us. Never knew they had a view in the back.

Octo Salpicon was very tender and tasty, served with
Summer Spritzer of salted watermelon, tomato, tequilla.

Brine Fried Chicken, Big Mike’s potato salad,
buttermilk-chicharrone biscuits.
French Quarter Chicken Livers with hot pepper fluid gel,
evoo-sea salt crackers.
“Baha” Fish Taco Salad: Swordfish, cabbage, chipotle,
tortillas, pico de gallo.

Bahn Mi Tacos: pulled pork in trotter jus, nuoc cham,
pickled radishes & cilantro salad
Mississippi Delta Tamales:
cornmeal tamale, tomatillo, tomato ketchup
Eddie Bragin did some incredibly intricate designs on these
stainless steel bottles used to dispense cream/foam?
Do visit Eddie’s website to see his beautiful art and design.

Chefs assembling tamales.

Nice arrangement with floating candles and flower.

Steve, Blind Tastes chatting to Carla (Jeremiah’s wife)
and baby Sydney. It was nice getting to know J & his
family and hear about their Pod trips.
If you live in Asheville, Weaverville, the
GastroPod is visiting July 3 & 4. Check his site
for latest schedule and his creative events.

I missed out on the Crispy White Corn Cake
(everyone raved about this dish and kept
rubbing it in just cause I missed it.) and Double
Decker Slider Burgers because everyone was
eating way too fast! Well, I couldn’t fit in the
burger, I was stuffed. It got too dark to shoot
the two desserts: Root Beer & Bourbon Floats

and White Chocolate Cupcakes.

I would love to hear your personal take on an “undergro
und” dinner in your town but keep it light.

Here are 2 reviews of ‘underground’ dinners. One from a reporter:
Steve Dolinsky, Adventures in Urban Eating. 12-time national James Beard Award-winner, occasional judge on Iron Chef America, currently Food/Lifestyle reporter for ABC7

And one from a food blogger and empty-nester:
She’s Cookin

Here’s a great listing of ‘underground supper clubs” in other cities. Cobaya is listed.
https://www.saltshaker.net/underground-dining-scene

Swordfish: Wok Fried or Grilled

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Wok Fried Swordfish with Swiss Chard,
garbanzo beans and quinoa.

Side of chayote and carrot pickle.

Grilled Swordfish with Purple Swiss Chard
and quinoa.

Marinaded Swordfish with olive oil, lime juice,

ginger, garlic & dried basil

Place Swordfish nuggets on metal grid to grill

Stir fry zucchini, carrots with garlic and ginger.

Added Swordfish to Lobster Bisque.
Sides: pickles and stir fried veggies, wholewheat toast

Whenever I’ve ordered Swordfish in restaurants, I’ve always been disappointed. It’s not only expensive but dry and bland. Oh, they got it blackened alright but the interior has no flavor, you might as well eat a cardboard box! So, when I saw Swordfish nuggets recently, I thought I’d experiment as they were a quarter of the price of a whole steak and looked good. Even if I ruined the nuggets, it wouldn’t break the bank. I decided to wok fry some, grill some and just add to some store bought lobster bisque. These techniques would give me 3 different textures.

As usual, I surfed the net to see how to tackle this fish. Most recipes suggest marinading in olive oil and grilling. I’m all about technique, when you know the ‘why’ of something, it’s easy. Olive oil is supposed to keep the fish tender, that was a no brainer. Done! I also added my usual, TSPC marinade (tamari, sherry, pepper, cornstarch for any kind of protein incl. toufu) for the fish that were fried in my cast iron wok and grilled.

Ha, I just remembered Mark Bittman recently mentioned his NPR segment: Fish Debate: Fresh or Frozen. Great information. So, that’s what I think must’ve been the problem, Swordfish I had were previously frozen! Freezing fish changes its texture, the only way round this is this fabulous tip I learned that prevents freezer burn! Bittman mentioned an alternative method: eliminating air but it’s more difficult to accomplish. Next time you see Swordfish, try it. I was pleasantly surprised at how tender and creamy it was, very similar to bass.

Many who’ve tried my tip agree it’s the closest thing to fresh fish! And that was from some Chinese friends who are very particular about their fish. In Asia, fish is mostly sold still swimming, that’s how fresh we like it. Here’s a photo I ‘fished’ out from my Hong Kong trip.

Don’t let bad experiences prevent you from experimenting and open your mind to new ways of doing things. As the saying goes, “the way you do anything is the way you do everything!” Any fish stories you want to share?