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"cooking tips"

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

How To Make Tofu Crispy and Tasty!

June 26, 2015 By Eleanor Hoh Leave a Comment

The secret to crispy tofu? Use extra firm tofu, not the Japanese silken type which is too soft.  Another secret? Use hot oil to deep fry and remove tofu cubes the minute they turn a light golden color. It will result in a wonderfully crispy outer texture.
WokStar-tofu-veg
Crispy tofu is a dish even kids and guys will enjoy but be careful, cause the inside is piping hot!  It’s addictive and that’s a good thing, cause tofu made from soy beans is a great source of protein when you eat it with other vegetables. It’s perfect for vegetarians and vegans.

I use a cast iron wok and gas stove setup which give the best results. If you have an electric stove, use a stainless steel pot for deep frying the tofu and a skillet for stir frying the vegetables.  Nonstick pans are not advisable because it can’t handle the high heat that’s required.

WokStar-tofu-veg-prep WokStar-stirfry-veg WokStar-tofu-sauce-prep

Remarkably, a Jamaican Chinese family makes Leasa’s tofu right here in Miami, I’ve visited their factory years ago.  Their brand is available throughout the States, so check your local market for it. Even the Chinese tofu you get in the Asian markets are not as firm as Leasa’s, I’ve tried many types and theirs is still the best. (I am not associated or being compensated by Leasa, it’s just the truth.)

Follow these simple tips and you’ll be rewarded with crispy flavored nuggets. How do you like to prepare your tofu?  Try this and post your results or any questions below.
This article originally appeared in South Florida Lifestyle Guide magazine, thanks Christine for including me in your wellness, balance and peace issue!

Wokstar-tofu-deepfry-castironwok WokStar-tofu-drain WokStar-tofu-sauce-wokfry

Ingredients:
1 block extra firm tofu, cubed
Canola or safflower oil for deep frying and stir frying
handful of snow peas, topped and tailed
handful of green beans, topped and tailed
variety of multi-colored mini sweet peppers
2 scallions, cut diagonally
2 slices of fresh ginger, shredded
2 smashed garlic cloves
San-J tamari
medium drinking sherry

Sauce, mix in small bowl:
1 teaspoon Koon Chun brown bean sauce
1/2 teaspoon Huy Fong chili garlic sauce
few dashes of sherry
quarter bowl of chicken stock
Equipment:
paper towels
slotted spoon
paper lined dish
big pyrex bowl or steel container that can withstand hot oil (not plastic)
Directions:
1.  Wash and prep your vegetables and set aside.
2.  Drain tofu, dry with paper towels, then cut into chunky cubes.
3.  Heat wok on medium high, add oil 1/2 way up wok. Test oil by putting a single wood chopstick into center of wok, when bubbles surround your chopstick, it’s hot enough to add in your tofu!
4.  Use slotted spoon to lower tofu cubes into hot oil. Fry in two batches to prevent overcrowding.
5.  Use slotted spoon to remove tofu, drain on paper lined dish and set aside. Pour hot oil into pyrex bowl or steel container and wipe out wok.
6.  Fry garlic and ginger with a little oil on high heat in wok, immediately add all your veggies. Keep turning veggies so they don’t burn. Add dash of tamari and sherry, set aside on serving platter.
7.  Add sauce mixture to wok on medium heat, stirring till it bubbles.
8.  Add tofu cubes, turn a few times, then use slotted spoon to lift tofu cubes onto bed of vegetables. Serves 2 as a one-dish dinner or 4 with other dishes.

Filed Under: "one dish wok meals", blog, Cooking Tips Tagged With: "cooking tips", "crispy tofu", "deep fry", "one dish meals", stir fry, tofu, wok cooking

How To Make Tofu Crispy and Tasty!

June 26, 2015 By Eleanor Hoh Leave a Comment

The secret to crispy tofu? Use extra firm tofu, not the Japanese silken type which is too soft.  Another secret? Use hot oil to deep fry and remove tofu cubes the minute they turn a light golden color. It will result in a wonderfully crispy outer texture.
WokStar-tofu-veg
Crispy tofu is a dish even kids and guys will enjoy but be careful, cause the inside is piping hot!  It’s addictive and that’s a good thing, cause tofu made from soy beans is a great source of protein when you eat it with other vegetables. It’s perfect for vegetarians and vegans.

I use a cast iron wok and gas stove setup which give the best results. If you have an electric stove, use a stainless steel pot for deep frying the tofu and a skillet for stir frying the vegetables.  Nonstick pans are not advisable because it can’t handle the high heat that’s required.

WokStar-tofu-veg-prep WokStar-stirfry-veg WokStar-tofu-sauce-prep

Remarkably, a Jamaican Chinese family makes Leasa’s tofu right here in Miami, I’ve visited their factory years ago.  Their brand is available throughout the States, so check your local market for it. Even the Chinese tofu you get in the Asian markets are not as firm as Leasa’s, I’ve tried many types and theirs is still the best. (I am not associated or being compensated by Leasa, it’s just the truth.)

Follow these simple tips and you’ll be rewarded with crispy flavored nuggets. How do you like to prepare your tofu?  Try this and post your results or any questions below.
This article originally appeared in South Florida Lifestyle Guide magazine, thanks Christine for including me in your wellness, balance and peace issue!

Wokstar-tofu-deepfry-castironwok WokStar-tofu-drain WokStar-tofu-sauce-wokfry

Ingredients:
1 block extra firm tofu, cubed
Canola or safflower oil for deep frying and stir frying
handful of snow peas, topped and tailed
handful of green beans, topped and tailed
variety of multi-colored mini sweet peppers
2 scallions, cut diagonally
2 slices of fresh ginger, shredded
2 smashed garlic cloves
San-J tamari
medium drinking sherry

Sauce, mix in small bowl:
1 teaspoon Koon Chun brown bean sauce
1/2 teaspoon Huy Fong chili garlic sauce
few dashes of sherry
quarter bowl of chicken stock
Equipment:
paper towels
slotted spoon
paper lined dish
big pyrex bowl or steel container that can withstand hot oil (not plastic)
Directions:
1.  Wash and prep your vegetables and set aside.
2.  Drain tofu, dry with paper towels, then cut into chunky cubes.
3.  Heat wok on medium high, add oil 1/2 way up wok. Test oil by putting a single wood chopstick into center of wok, when bubbles surround your chopstick, it’s hot enough to add in your tofu!
4.  Use slotted spoon to lower tofu cubes into hot oil. Fry in two batches to prevent overcrowding.
5.  Use slotted spoon to remove tofu, drain on paper lined dish and set aside. Pour hot oil into pyrex bowl or steel container and wipe out wok.
6.  Fry garlic and ginger with a little oil on high heat in wok, immediately add all your veggies. Keep turning veggies so they don’t burn. Add dash of tamari and sherry, set aside on serving platter.
7.  Add sauce mixture to wok on medium heat, stirring till it bubbles.
8.  Add tofu cubes, turn a few times, then use slotted spoon to lift tofu cubes onto bed of vegetables. Serves 2 as a one-dish dinner or 4 with other dishes.

Filed Under: "one dish wok meals", blog, Cooking Tips Tagged With: "cooking tips", "crispy tofu", "deep fry", "one dish meals", stir fry, tofu, wok cooking

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