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spices

4 Tips to Add Flavor to Any Dish

October 9, 2019 By Eleanor Hoh 2 Comments

SPICE RUBS…

I ADORE dry spice rubs, how did Chef Patty Ruiz know? She brought me a gift of her three handcrafted spices: Harissa Dry Spice Rub, Zaatar Spice Blend and Chinese Five Spice Blend.  If you’re in Miami, she also gives cooking instructions and can create a magical event for you, her styling is out of this world.

The Mad Table’s Zaatar spice rub, wow, so perfect for this Rack of Lamb, umm…

Dry spice rubs are so versatile, they are my favorite way to season meats for grilling and sprinkle on omelets, soups, stews, whatever you’d like.

Choose from her 16 spice blends at The Mad Table!
Don’t you love her packaging!

Spin it!

Here’s something to help you get those flavors into your food…I came across this tin lazy Suzan and I love it! I keep it right on my dining table so it’s handy. It’s a little bulky but does the job.  Keeps my spice rubs, etc. for adding flavor to any dish.

Check my Instagram Highlights/Cooking Tips @wokstar for short video, see some spin action and see other goodies! Instagram is where you’ll get the latest updates on Tips, Food Finds and beyond! 

MUSHROOMS…

Wok Stars, you already know about Earthy Delights’ Shiitake or Oyster Mushrooms that come in your Wok Star Kit. Mushrooms are so versatile, they can go in a stir fry, soup, stew, risotto. And so handy cause they never spoil. Check instructions on packet how to rehydrate them. 

Recently, I’ve been using Shimeji Mushrooms which have changed my life. Since I started making Buddha Bowl soups, I throw a bunch of Shimeji and Enokis in right at the end. They cook really fast whether you add to soup or stir fry. 

Shimeji Mushrooms changed my life!
Click to see how you make this yummy Classic Wok Steamed Chicken with Mushrooms!

Chili Threads!

Earthy Delight first introduced me to these wonderful Chili Threads and now I am hooked and they don’t stock it, phooey. You can find at Asian markets as well. Top on any dish and you’ll be considered a gourmet chef! Keep them in dark area, away from heat or they lose their flavor. 

They add STYLE, HEIGHT, VISUAL INTEREST and a slight hit of spiciness.

Crispy Shallots/Red Onions

Crispy shallots or red onions give so much flavor and kick as a topping. Don’t sprinkle till right before eating cause they tend to get soft.  For soups, I put them in a small sauce plate to savor separately. 

You can find them at Asian markets also, check the labels, you don’t want any MSG or chemicals. The less ingredients, the better. Mine only listed soybean oil and shallots or red onions, yum. 

Crispy shallots or red onions give so much flavor and kick as a topping.

Note: this post contains Amazon affiliate links or partner links.

Filed Under: blog, chilies, Cooking Tips, grilling, resources, spices, Tips Tagged With: "cooking tips", chili threads, crispy shallots, flavor, grilling, mushrooms, seasonings, spices

Why Grill and Stir Fry in one dinner?

July 3, 2014 By Eleanor Hoh Leave a Comment

Why Grill and Stir Fry in one Dinner?  This simple weeknight dinner idea will make you a rock star!  Grilling a batch of protein is a very efficient way to produce many meals and while your meat is grilling, you can fry up a medley of vegetables.  This is one of my favorite weeknight dinners, simple and stress free and done in 1/2 an hour.

Grilled Pork Belly, rapini with shimeji mushrooms, Chinese Eggplant using Glazing Technique, grilled turnip.

GRILLING VS ROASTING

My preference is grilling rather than roasting.  I like the texture better, meat is crispy outside and tender inside and colors come out so much brighter. Grilling uses same technique as stir frying, high heat seals in the flavors and retains the colors. 

WokStar-EleanorHoh-grill-porkbelly
Grilled pork belly using a variety of World Spice Seasonings

MIX EAST AND WEST

It’s so easy to stir fry whatever vegetables I find in my fridge. Stir frying isn’t just for an Asian dinner, you can fry veggies to go with western style grilled meats,  it’s nice to mix and match east and west! There are no boundaries when it comes to cooking and you’ll be surprised at how well this works, try it.

GRILLING IDEAS:

1. big joints of meat will last many meals!
2. salmon, pork shoulder (one of my favs), pork belly, leg of lamb, organic chicken thighs, skirt steak, tofu, etc.
3. cut in different ways: chunks for lunch, strips if I use in a stir fry and slices for dinner.
4. bring for lunch to work with a salad, you’ll be the envy of your colleagues.

BEST SEASONINGS FOR GRILLING MEAT?

I find dry spice rubs work best as wet marinades tend to make meat tough and chewy (same with stir frying meat.)

My current favorite spice rub! 

Indian Garam Masala, Rooster Spice, Indonesian Ayam & Yucatan Rojo BBQ Rub from World Spice. (very fresh & flavorful)

STEP BY STEP

1) while broiler is heating up
2) rinse meat under cold water, pat very dry with paper towels (if wet, will render meat tough & chewy, same for a stir fry!)
3) slather avocado oil on meat
4) sprinkle celtic sea salt and spice rub to cover meat completely on both sides
5) zing under broiler on top rack close to the heat with door OPEN! Many didn’t know NOT to close the door, you’ll be steaming it and won’t have grilled results.  Unless meat touches the grill rack, then move down one shelf

SIMPLE RULES TO GRILLING 

1. You will smell the incredible aromas from meat grilling, usually in about 10 minutes.

2. When the first side gets nice and toasty with crispy edges, flip it over. Second side won’t take as long and also depends how thick the cut is.  When golden and slightly crispy round edges, stick a fork or steel skewer in the thickest part to test if done.  If there’s blood running, it’s still a bit rare so I switch the heat off and let it sit under the broiler. If you cook till there’s no blood, it’s overdone, cause meat continues cooking.

3. Stir fry your veggies while meat is grilling. See below for veggie combinations and how to do it!

4. Let the meat rest about 5 minutes before carving and digging in, ENJOY!

This image has an empty alt attribute; its file name is WokStar-roastduck-veggies.jpg

Looking for more ideas…
4th of July, Spicy BBQ Hoisin Spare Ribs
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini

Filed Under: blog, grilling, spices, stir fry, technique Tagged With: "Flavorgod seasonings", grilling, stir fry, technique, tips

Yin and Yang (updated)

September 24, 2008 By Eleanor Hoh 3 Comments

Malaysian buffet table at Rasa Sayang Hotel.
We had a FEAST and a blast.
We didn’t stop talking about it for days.

I chose the topic of yin and yang, hot and cold, the balance in Asian food. So, hot spicy chilies and cold toufu.

Lady snipping red chilies with her bare hands! I asked her how her hands didn’t burn and she said she’d been doing it for 25 years and used to it, ouch. After dealing with chilies, wash your hands IMMEDIATELY and do NOT touch your eyes or go anywhere near your face. My mom used to put chilies on her thumb and when my sister and I didn’t eat our dinner fast enough, she’d put that thumb in our mouth. Boy, it sure made us eat a lot faster, we forgave her. It also taught us to eat spicy at an early age, ha, ha. Oh, I have some good photos of my sisters and mom. So many to share with you.

This lady was incredibly deft at making up whatever curry paste you wanted on the spot. As you can see, she had pots of garlic, shallots, ginger and chopped chilies and all sorts of spices like cumin, turmeric (by the way, I just realized in Asia, we pronounce it tur-meric, not tu-meric). I took great shots at the Tropical Spice Garden. More later. Now, I really appreciate CurrySimple even more, it’s quite a trick to balance all the right spices.

Fresh toufu, soft on the left and firm on the right. The texture was so creamy and yummy. My sister, Lynette (who lives in England) loves the way I stir fry toufu till crispy. As mentioned, the non-stick was HORRIBLE, I had to be patient, it took forever and needed more oil than I was used to using! Ugh… I just added a splash of tamari, lime juice and Lingham’s hot sauce (or your favorite chili sauce) and crisp up some more, the juices help to carmelize. Ralph (my hubby didn’t come, someone had to take care of cat and business) and I prepare toufu like this quite often for lunch and add on top of field greens, delish!

This stupid non-stick pan pretending to be a wok
was too shallow and small.
Now, I understand why so
many folks cannot get the hang of wok cooking.
Between the non-stick wok and gas stove with
wrong flame distribution,
this was one of the most
frustrating cooking experiences in my life.

Cooking in my lightweight, cast iron wok and gas stove at home is a breeze compared to that ridiculous non-stick. If people only knew what a DIFFERENCE cast iron makes. Because you cannot use non-stick above medium heat, you cannot crisp up anything. My sister loves the way I make Crispy Toufu, so I wanted to please her but it was just NOT possible. The handle kept tipping over making it very dangerous so I had to keep holding it the whole time! The other problem was the flame from the gas stove was flaring wide instead of being focused in the center like my Iwatani 10,000 btu stove. On my website, I get into this subject in-depth and also mention the many uses for a non-stick wok because it’s useless for stir frying! One is to use it for salad which we did everyday.

Toufu is delicious if you treat it right, just needs a little TLC. Most think it’s bland but that’s the beauty of it, it absorbs the flavors of whatever you’re cooking it in. There are many different varieties in the Asian markets like baked, puff, flavored, try some.

Sorry, the presentation was really bad but it’s all we had. Everyone was sick of me saying, “don’t eat yet till I take the photo!” This Quai Teow is the 3rd best after my mom’s and Lynette’s. It was so ridiculously cheap, only $3 US for the whole plateful, not much shrimp but quite eggy. We had it twice from the same stall, it was so good.

I will post Lynette’s Quai Teow she made when we were visiting my other sister, Valerie in Asheville, NC! It’s so much work. They claimed it took all day because the bean sprouts had to be topped and tailed.

I promise I’ll work on adding more Penan
g
food journeys. Our favorite was at Rasa Sayang, a Shangri-La Hotel which was conveniently across from where we were staying in this northern coastal village called Batu Ferringhi (many different spellings.) I took this photo of Rasa Sayang from my bedroom window of our rental apartment.

I must have taken 30 shots, the presentation and quality of food was INCREDIBLE and so worth it! Well, our friend Rose had a 20% discount card which made it even more affordable. Dirt cheap at $20 compared to a buffet in a classy hotel in USA.

And if there’s anyone who knows more about Penang it is Bee at Rasa Malaysia, I asked her where to visit when I was going to Penang. She does a fantastic job of promoting Penang, her hometown. Her blog is just one of the most beautiful ones I’ve come across. Full of wonderful and amazing dishes from all over Asia, she’s even started a new blog for Nyonya food (mix of Chinese Malay.) I’m not sure if Bee ever sleeps.

I’m trying my best to take shots to illustrate my story. My emphasis is showing that weeknight dinners can be easy, no recipes required. Use what you have, always making sure you have a good balance of protein and carbs and Keep Cooking Simple and Tasty.

Check the Travel section for more of my food journeys in Asia…and here’s another of my post on Penang Food Stalls.

Filed Under: chilies, Nyonya, Penang, Rasa Malaysia, Rasa Sayang, spices, toufu, turmeric, yang, yin

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