Six reasons why your cast iron wok gets smoky and how to tame it! I’m only referring to the lightweight cast iron woks that folks have purchased from me, so you’ll know what to do. No cause for alarm.
Here are possible reasons why smoking can happen…
1. fermented ingredients like tamari when it touches the wok and caramelizes
2. anything that’s sweet like onions can caramelize
3. any food particles that are stuck to your wok if not washed properly
4. if you use oil that can’t handle high smoke point (another post to discuss oils) but coconut oil is one that is supposed to handle high heat but can get smoky, turn it down a bit!
5. if you use a wok whose material is not a good conductor of heat
6. if you use teflon (NEVER, EVER, EVER, EVER use on high heat! I’ll post something about this horrible material in another post!)
When nos.1-3 happens, they caramelize and or harden and forms a crust. If you don’t scrub off properly and cook with the crust stuck to your wok, it will make your wok smoky and it will form a thicker and thicker crust. This makes it difficult for the heat to reach your food. So, please scrub off any hardened crusts completely. Dry off with paper towels and then just zing on your stove on medium heat to dry off completely.
Check out my short 2:34 minute video that shows you exactly how to clean the crust and restore your cast iron wok! It’s easy and takes a few minutes. Please do it so you’ll have a superb experience when cooking.
For no.4) I’ll be posting oils good for high heat cooking and their temperature chart soon.
I hope this helps, let me know in comments if you have any questions, had other smoky incidents or zing me an email.
cast iron wok
Easy Dinner: Grilled Duck, Stir Fry Brussels Sprouts
This easy weeknight dinner idea involves a little cheating and ghee. Duck may seem a rather opulent weeknight dinner but it’s really not. Grilling duck while stir frying brussels sprouts will get your dinner on the table in less than 30 minutes AND you’ll be showered with loads of compliments! At least, that’s what happens every time I serve duck.
Ready cooked meats…but good ones without processed chemicals is key to success with the cheating and Costco carries some really good ones. Some I’ve tried are octopus, Carnitas and of course Maple Leaf Farm ready cooked Duck, it’s actually cheaper at Costco than buying directly from them!
Notes on duck, ghee and wok…
Duck is very rich, so you only need half a duck for 2 people, it’s all meat, no bones at only $8. The duck comes in 2 half portions with orange sauce for about $15.99, so no more paying $27 at a restaurant for half a duck.
Ghee, clarified butter is excellent for a stir fry, it can handle high heat, coats your meat or veggies with a glossy sheen and makes everything taste good. This article, 15 Amazing Benefits of Ghee will change all the misconceptions about it and if you want to make ghee yourself, take an Ayurvedic cooking class with my chef friend, Sabrina Dora Lopez of Vesta Foods, it was amazingly easy. The Truth About Fats and Oils will debunk all the old myths, read this.
Please do NOT use a nonstick pan or nonstick wok to cook in, it cannot handle high heat! If you don’t have one of my lightweight, thin walled cast iron wok and gas stove setup, I’d rather you use a stainless steel pan or even pot to stir fry in.
Ingredients:
2-4 cloves garlic and 2 slices ginger shredded
6 grape tomatoes, halved
4 handfuls of brussels sprouts chopped
1 tablespoon ghee
dash of San-J tamari
dash of medium sherry
orange sauce heated for duck
Step by step how to…
1. set underside of duck on a grill rack on a baking tray, use top shelf to broil till golden crispy
2. wash & chop tomatoes and sprouts
3. thwack garlic and ginger
4. crank up your cast iron wok on high
5. add ghee
6. add garlic and ginger, then sprouts, hold the tomatoes.
7. when sprouts are nicely covered with ghee, add about 2 tablespoons of water and cover with wok lid to steam fry. When texture is how you like your sprouts, add in tomatoes, add dash of tamari and sherry, swish around till tomatoes blister and soften a little. You’re DONE!
8. remember to check your duck and flip over to grill topside till golden crispy.
9. while plating, heat up orange sauce and pour over duck, wow, dynamite dinner!
Last thoughts…You’ll feel like you’re eating at a high end restaurant. Serve this on your first date and I guarantee you’ll be a hit. I’ve yet to try using the ready cooked duck in a curry or other ethnic dishes because I just want to devour the duck just like it is, it’s so good! Of course, you can stir fry other veggies to go with your duck but brussels sprouts go really well.
How to make the BEST Malaysian Banana Fritters in a Wok! (Updated)
You will LOVE my mom’s Malaysian Banana Fritters, even if you are not good at making desserts like me. And it’s so EASY and FAST because the wok is a superb vessel for deep frying these fritters. Your family and guests will want to give you a hand so they can get to eat them sooner! Best part is watching how quickly the fritters cook, they have a slightly crispy outside.
The inside of these banana fritters are bananery, creamy and squishy, just how I like it! Served with vanilla ice cream, the contrast of hot and cold is unbelievably satiating. Beware, they are quite addictive, you can’t stop eating them.
WHY A WOK?
The wide opening and the shape of the wok make it a perfect vessel for deep frying these banana fritters. You can also use a stainless steel pot or a skillet.
NO RECIPE REQUIRED…
These banana fritters don’t even need measuring or a ‘recipe’, nothing scientific about it. It only requires adjusting consistency, my kind of dessert! I’ve made it many times and always turn out yummy whether I’ve used all purpose flour or whole wheat flour (see Consistency below).
WHAT’S STORY WITH BANANA FRITTERS?
In Malaysia, it’s called Kuih Kodok because of the “toad like” odd shapes when deep fried. Pisang Goreng is what I remember mom calling them. In Penang, they are made with bananas sliced length ways and deep fried with a light batter. I have had them made like that and were good.
BUT, mom’s version is EVEN BETTER!
Growing up, it was always a lot of fun to cook with my mom and sisters, lots of laughter and silliness, just what cooking is all about. She gave us a task each, so it was quick to put together. You can do same with your family and guests.
We’d all crowd round to watch mom deep fry, so exciting to see the fritters bobbing in the oil. I miss you mom and think you’d be proud of me getting these fritters down!
How to make Mom Hoh’s delish Malaysian Banana Fritters…
Feeds 4 unless you’re a piggy!
Notes:
Consistency of banana mix…
Adjust with coconut milk and wholewheat flour till you can drop a spoonful of mixture easily. If too watery, add a little more flour. Definitely not too doughy, otherwise it becomes tough and chewy. (I’ve not experimented but try coconut flour, almond flour for gluten free versions).
TIPS ABOUT OIL…
Here’s more about healthy oils for cooking.
Oil should be hot, otherwise fritters will be greasy and not crispy golden. (It’s the same concept for stir frying veggies.)
After you’re done deep frying, wait for oil to cool completely. You can decide on either…
Reusing this oil again for another fry as long as it’s still light in color. Pour into a glass jar through a paper towel to strain any bits out or if you want to throw out, put in a disposable plastic container with lid and throw in the trash.
CHOPSTICK TEST
To test if oil is hot, place a single WOOD chopstick(not disposable kind nor plastic chopsticks) right in the middle of the oil till you reach the bottom of the wok. When bubbles form, it means oil is hot enough.
DEEP FRYING TIPS…
Don’t crowd the fritters, give them room to cook so they don’t join up. As soon as they turn golden, take out as they continue to cook and will get burned and become bitter.
SERVING TIPS…
Take out the ice cream! We love coconut flavor by So Delicious, especially if you have dairy allergies. Serve with strawberries for some color. Add some nuts or sesame seeds for some crunch.
Ingredients:
2 ripe bananas (if using small sugar bananas, use 4)
1 cup King Arthur wholewheat flour
coconut milk (So Delicious brand) or Almond Breeze unsweetened
1 egg
Grapeseed or avocado oil
UTENSILS…
cast iron wok or skillet or stainless steel pot or pan (please NO nonstick, it cannot withstand high heat!)
wooden chopstick to test oil
big slotted stainless spoon or tongs or wood chopsticks to lift out fritters
tablespoon for scooping banana mixture into oil
stainless steel rack or plate lined with paper towel and another to cover
Method, important to do in this order…
1. In a big bowl, mash bananas with a fork, break egg in and fold in
2. add wholewheat flour a spoonful at a time till you can drop a spoonful of mixture easily from a spoon
add milk in if it gets too thick and adjust till the consistency is right
3. heat oil in wok and do the chopstick oil test, see note above.
4. work quickly – use tablespoon to scoop mixture and gently drop into oil. Only drop about 4-5 blobs into the oil in one batch.
5. As soon as they turn color, turn over. Use slotted spoon and take them out to drain on rack or on paper lined plate and cover over.
6. Quickly work through the bowl of mashed banana mix.
7. Remove all paper from plate before serving.
8. Put 2 scoops of ice cream onto each plate and sprinkle with nuts and or sesame seeds. Add strawberries, add a couple of banana fritters, enjoy!
Thanks mom for this addictive and yummy banana fritters.
I’d love to hear how your banana fritters turned out and what you like to eat them with, email me some photos.
Watch out for a Youtube video!
Want to experience a complete Malaysian evening?
Try these dishes my mom also taught my sisters and I to make…
Char Kuey Teow
Easy to Make Singapore Noodles
Malaysian Chicken Curry