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Eleanor Hoh

Akzent host Wok Star cooking class (Updated)

October 19, 2009 By Eleanor Hoh 2 Comments

Architect/owner, Cristina Raidt and Wok Star Eleanor at AKZENT showroom

AKZENT exclusively showcases Zeyko’s beautifully, handcrafted kitchens made in the Blackforest of Germany. Even though the showroom closed soon after this class (very sad), AKZENT is still operating! You can contact Cristina through her website and tell her Wok Star sent you. Cristina is a true Super Woman, she has 4 kids and still manage a Zeyko showroom in Costa Rica as well as helping her husband’s business. She is from Costa Rico and studied architecture in Germany in German (not her mother tongue!) Amazing, as an entrepreneur, I really appreciate what she’s accomplished.

Akzent, Coral Gables

Akzent
Handcrafted German kitchens, eco-friendly

Akzent – Country Pannacotta

Cristina Raidt, architect/owner
host
Wok Star Cooking Class with Eleanor Hoh
A perfect combination of socializing, entertaining, learning
a beautiful setting and lovely way to spend a Saturday afternoon…
Cristina and Peter Raidt checking me out!

Saturday, October 24 12pm-3pm
Akzent
40 Miracle Mile
Coral Gables, FL 33134

Akzent – Eiche

You’ll learn how to make quick, easy, weeknight,
one-dish meals
with little cleanup!

This class is targeted towards:
– architects and designers (many who have attended are Wok Stars!)
– people who are into cooking and kitchens and

– busy professionals!

Enjoy Rainbow Lettuce Wrap Appetizer with Gancia Prosecco
Using fresh ingredients, a few seasonings and a sizzling, cast iron wok.
Wok Star’s failproof, NO-recipe technique that’s fun and creative.

A Wok Star Kit will get you started so you can Be A Wok Star!

4 dishes paired with
Gancia Prosecco (sponsored by The Other Wine and spirits)
and Fiji Water

Wok Star Eleanor laughs it up
Wok Star Eva wokin’ veggies for tilapia dish
(photo by Cristina)

Wok Star Eva got her Wok Star Kit and here are her comments:

I have been quite busy with the wok…My husband loves it. He even told me that he had been waiting for this kind of cooking for years!

Tonight was another great meal, salmon with eggplant, bok choy and cherry tomatoes in the sweet Currysimple sauce. Dinner was done in 10 minutes. It was delicious!

I made for them beef stir fry Sunday for lunch and my oldest even ate the asparragus and carrots. I couldn’t believe it!

Wok Star Eva and hot, flyin’ wok action!
Wok Star Eleanor cooking tilapia fish in brown bean sauce.
(photo by Cristina)

Visit class for details, menu and payment options.
Reservations and prepayment required
Plse commit NOW so you’re not disappointed
Class is filling up fast.

If you’re thinking of coming to a Wok Star Class or want to give a gift certificate(great for any occasion), these
photos from that class will give you an idea of what to expect. Angie Chen, studying to be an art director at The Miami Ad School kindly took them to share with us.

“This is my flickr link to Album “Wok Star Oct. 24”.
I really love to take pictures in your class and feel the energy from those people who love to cook!
Thank you for inviting me! Wish to join another amazing class as soon as possible :)”

Eleanor has appeared on CBS, NBC, Fox & Friends, Plum TV.
Radio interviews incl. Martha Stewart Living and WLRN.
Demonstrations incl. Macy’s, Bloomingdale’s, Epicure Market,
Coconut Grove Art Festival, Las Olas Wine and Food Festival.
Video review by Eating Well.
Class review by Jackie Sayet for New Times Short Order Blog
as well as numerous Miami food bloggers:
The Amateur Gastronomer
Mango and Lime
Miami Dish
– view slide show and audio bite interview
The Mighty Blonde

Hope to see you there…
Wok Star Eleanor

Filed Under: Chinese cooking, currysimple, Eleanor Hoh, Fiji Water, Gancia Prosecco, wok star cooking class

Midtown Miami: Shin Host Wok Star Cooking Class

October 12, 2009 By Eleanor Hoh Leave a Comment

Midtown Miami: Shin Host Wok Star Cooking Class

Posted using ShareThis

Filed Under: Uncategorized

Malaysian Chicken Curry (Updated)

September 25, 2009 By Eleanor Hoh 6 Comments

Malaysian Chicken Curry on banana leaf and newspaper setup
Malaysian Chicken Curry served Street Food Style on newspaper and banana leaf.

I can make my Mom’s Malaysian Chicken Curry blindfolded.  It’s so easy and fast. A simple “one dish meal” I make in my cast iron wok.  Open cover and VOILA, done. You never get tired of it. It’s so delicious, typically served with basmati rice, I prefer brown jasmine rice but entirely your preference as always. It’s also great with naan or paratha or both rice and paratha for carb overload.  Yes, I like to mix with other country’s way of serving, why not. And always with an ice cold beer.

HOW TO VIDEOS FOR MALAYSIAN CHICKEN CURRY AND CUCUMBER PICKLES


Watch step by step how to Youtube videos for Malaysian Chicken Curry and Cucumber pickle.
Remember to SUBSCRIBE and ring bell to get notified for more videos!

This Malaysian Chicken Curry never fails to please me and guests! Best part? You can make curry and pickles AHEAD of time so you can enjoy your friends’ company.

Mom's Malaysian Chicken Curry with naan and ice cold, Tiger Beer
Mom’s Malaysian Chicken Curry with okra, naan (front), chipati and ice cold Tiger Beer.

Mom always served curries and spicy foods with a cucumber pickle to “cool” down the spicy curry, yin and yang. She also served it street food style on a banana leaf and we ate with our hands. I love serving it this way for special occasions so I can take friends on a “trip to Malaysia”.

When I was growing up in Hong Kong, my mom got my sisters and I pounding all the spices for curry by hand in a HEAVY stone mortar and pestle. I’m now the proud owner of that mortar and pestle. I had fantasies of how wonderful it would be to have freshly pounded spices. It didn’t last more than a week, it’s just not very practical for a small person to haul around a 60 pound mortar (exaggerating but really heavy). I now use a food processor to grind the “rempah” (see explanation below).

Stone mortar & pestle
Mom’s stone mortar & pestle I lugged back from Hong Kong.

Curry is basically many spices ground into powder. There are many different ways to make curry. I always choose the EASY, SIMPLE way, that’s what we, Wok Stars do.

Curries differ in spices used in India, Malaysia and Thailand. These are the 3 main countries that I associate curry with. I don’t necessarily agree with Wikipedia’s explanation of “curry”.

You can get good curry powder from Indian stores or Asian markets but I’ve never seen Malaysian curry powder, you can order from here. 

Rempah
Malaysian curries usually start with “rempah” to kickstart the dish. Rempah can include spices like coriander, tumeric, chili powder, galangal(yellow ginger), blachan (dried shrimp paste). My personal preference is NOT to add the spicy stuff in the rempah because when you fry it, it’s extremely pungent and makes you cough and sputter. My simple version of a Rempah is just garlic, ginger and shallots. Since the curry powder already has many of the spices like tumeric, coriander, cumin, chillies in it, there’s no need to add any more.

  • Rempah: garlic, ginger, shallots
    Rempah: garlic, ginger, shallots
  • Rempah and curry paste for Malaysian Curry Chicken
    Rempah and curry paste for Malaysian Curry Chicken

Curry Powder
My mom started using Baba’s Curry Powder when we all left home, ha, ha. Baba’s is the BEST brand, best stored in freezer to preserve potency. It’s all mixed and ready to go, no grinding required. I like EASY and CONVENIENT. 

Baba's Curry powder. Add a little water to make a paste.
Baba’s Curry powder. Add a little water to make a paste.

I absolutely love the smell of curry powder when it hits the hot wok. Yes, I cook curry in my cast iron wok. It’s the perfect shape and size, makes it easy to turn chicken around. If you’re worried about the acid from tomatoes or strong spices hurting your wok, I can assure you that once you wash it out and cure with a bit of oil and start using it, your patina will build up IMMEDIATELY.

You can HALVE this recipe if you just want to cook one tray of chicken (6 thighs) but curry is always better the next day. So, I like making a BIG batch since I’m doing the work already.

Share your feedback in comments if you make tried making this Malaysian Chicken Curry.
Or post on Instagram and tag @wokstar #wokstarway

Note 1: Just a word of warning, curry powder has tumeric, it turns everything yellow! So, cover your countertops if you don’t want any stains.

Note 2: I used Nuwave Mosaic Precision Induction Wok Stove to cook this curry. This is not a sponsored post. I wrote a review about this stove here. If you cannot have open flame where you live, this is a GREAT ALTERNATIVE!

Fresh ingredients:
2 trays of chicken thighs, drumsticks or quarters (skinless if you want)
1 large onion, cubed
1 large beefsteak tomato, sliced into wedges (or 4-6 plum/round tomatoes)
1 large potato, cut into large cubes (precook but still firm)
2 tblsp. grape seed oil for frying
enough water to just cover chicken

Spices:
1 small stick cinnamon
4-6 cloves
5 tblsp. curry powder
5 tblsp. cold water

Blend rempah in food processor:
4-6 cloves garlic
4-6 slices fresh ginger
4-6 shallots (if you can’t get these, don’t worry, still good)

Directions:
1. You know the stir fry drill, heat your cast iron wok, squirt oil, fry onions. Set aside.
2. Clean wok, always start with a clean wok otherwise you’ll get a hard fond forming at the bottom of your wok and you won’t be able to “brown” anything.  Turn on low to medium heat. Fry rempah and dry spices (cinnamon stick and cloves) for a bit. Don’t let it burn. Add the curry paste and immediately add the chicken and onions. Use spatula and coat chicken and onions with the paste as best you can, don’t worry if it’s not completely all over.
3. Add just enough water but not completely cover chicken. Once the curry starts to boil, turn down heat to simmer. Time it takes to cook depends on quantity. At this time, add in tomato wedges and potatoes so they have time to absorb the curry flavor before you serve. Cook till chicken is tender.

  • Vegetables for Malaysian Chicken Curry
    Vegetables for Malaysian Chicken Curry.
  • Only 3 vegetables in Malaysian Chicken Curry
    Only 3 vegetables in Malaysian Chicken Curry
  • Fry Onions and set aside
    Fry Onions and set aside
  • Next, fry rempah
    Next, fry rempah
  • Use spatula to smear chicken with curry paste
    Use spatula to smear chicken with curry paste
  • Add in onions and tomatoes
    Add in onions and tomatoes and put lid on.
Last, add potatoes in to absorb curry flavors.
Last, add potatoes in to absorb curry flavors.
Malaysian Chicken Curry bowl
Malaysian Chicken Curry bowl

Disclosure:
When you click on these affiliate links, I will get a tiny commission. I chose these products to help you be a Wok Star!

Get Baba’s curry powder

Filed Under: "one dish wok meals", blog, cast iron wok, chicken, curry Tagged With: "one dish meals", "Chicken Curry", "Malaysian Chicken Curry", cast iron wok, curry, spicy

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