Wok Star Eleanor Hoh

Be a Wok Star!

"one dish meals"

Start a Healthy Lifestyle and Become a Wok Star with 3 Easy Steps

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Do you find cooking a mundane chore, can’t get kids or partners to eat vegetables or never succeeded with diets?    

I’ve got the answer, I’ve eliminated ALL the obstacles and much more. Start a Healthy Lifestyle and become a Wok Star with 3 Easy Steps which I’ve outlined below.

  • Cooking with family will become a creative and bonding time
  • Effortlessly lose weight with dishes full of FLAVORS, TEXTURES & COLORS
  • Family & friends will shower you with praises for all the delicious meals and enjoy dinners together with lively conversations

3 EASY steps to Become a Wok Star!… 

Step 1 – Start Simple

Once you have the WOK STAR KIT, you’re on the road to being a Wok Star. Start small, wok up a stir fry vegetable side to go with how you presently cook. Your kids/partner will enjoy eating your crunchy vegetables. 

Step 2 – Build your confidence

Next, add protein with your vegetables and make one dish dinners, they’re quick, simple and easy. This will build your confidence for the next stage. 

Step 3 – You’re a Wok Star! 

You know you’re a Wok Star when you start experimenting and get more creative with combining grilled steaks, slow cooking foods and start cooking ethnic dishes. Best part of this Healthy Lifestyle? The praises are so rewarding when you throw a dinner party for your family, friends or a date. You’ll feel like a rock star, i.e. a WOK STAR! 

READY TO BE A WOK STAR? 

Let’s Celebrate Hispanic Heritage Month with Wok Star’s Picadillo

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For all my Hispanic friends, I wanted to celebrate Hispanic Heritage Month with you. So many of you have taken my cooking class or purchased my WOK STAR KIT over the years. I want to thank you all for believing in my WOK STAR project from day one. Your love of Asian food has helped bring Asian fusion to new heights! So, here’s my version of Picadillo using what I had, the Wok Star Way and it came out DELICIOSO!

I’m so excited I found a way to repost from my Instagram because I can include posts, videos, Reels and add to my blog more frequently. Go ahead and click the blue button, VIEW PROFILE so you’ll see my full Instagram account even if you don’t have an Instagram account.

This Picadillo dish brings back very fond memories of the time Associated Press food editor, J.M. Hirsch who commissioned me to make my version with title,  “Asian techniques meet Hispanic ingredients”, you can see it here. It was syndicated and published all over the world, thanks Jason.

Would love to hear what Hispanic dishes you like making in your wok in comments below?

Enjoy Hispanic Heritage Month, everyone!

Dreamy, Creamy Curry Coconut Seafood Soup

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I love challenging myself to come up with a dish using ingredients I already have!  And this Dreamy Curry Coconut Seafood Soup came about after my first attempt at a dinner party with this one-dish soup.  It is so fast, making it a super weeknight dinner!

Some helpful notes…
Use the same technique as with stir frying, cook each vegetable SEPARATELY as they don’t cook at the same rate. 

Use a wide shallow bowl, I got these beautiful orange ones at West Elm and they are perfect for presenting any dish. My new favorite bowls. I have them in white and gold because they ran out of orange.

Use WHATEVER vegetables you have, that’s the beauty of being a Wok Star! None of my cooking is about specific ingredients. 

Use a good brand of curry powder, it makes a world of difference, don’t use curry sauce!   I love Baba’s from Malaysia, a brand of curry powder my mom introduced me.

Start with 1 tablespoon for 3 bowl pot which is what I did for 2 people. Everyone has different taste profiles, so adjust according to how spicy you like it.  Just know when you add coconut milk, it will dilute the spiciness, so adjust after that as well.

This dish was originally inspired by a Curry Shrimp soup I loved at Lillikoi Organic Living in South Beach. If you ever get a chance, pop in there for their version.

When you like a dish at a restaurant,  claim it for yourself, put your spin on it and use what you like and expand on it. That easy, that’s what being a Wok Star is all about. It’s more about the cooking PROCESS than specific ingredients and measurements.

This post is about shifting your cooking mindset…
Cooking is about FLAVORS, TEXTURES AND COLORS, in that order. If you focus on those, everything else will fall into place. I repeat this a lot in my cooking class. Keep practicing and the process will become second nature.  And when that happens, you’ll look forward to CREATING instead of avoiding cooking because it’s drudgery. 

What makes cooking EASY is if you stock some basics then you’ll be able to create some pretty fantastic dinners! This brings me to a much needed blog on stocking basics, that’ll be next. 

Dreamy Curry Coconut Seafood Soup: shrimp, salmon with snow peas and mini sweet peppers. 

I poached salmon and shrimp ahead and reheated broth to pour over when guests arrived. It worked out so well, all about the planning.

Snow peas, mini multi colored sweet peppers and scallions. Crunchy textures and added a pop of color.

Here’s a step by step for Dreamy Curry Coconut Seafood Soup…
Ingredients:
Salmon cut into big chunks
Shrimp
Brussels Sprouts
sweet corn
mini sweet peppers
G&G
Scallions

Flavorings:
TSP (tamari, sherry, pepper white)
Curry powder (see note above)
Coconut Milk

Garnish:
chopped scallions
chopped Cilantro
Lime wedges


Method:

    1. Start by using the bowl you will serve in as a measuring vessel for the broth and add 1 extra bowl because broth tends to boil down over time.
    1. Next, add flavorings to broth: G&G;  TSP and curry powder, mix well.
    1. Poach tilapia on slow simmer so they don’t break. Use slotted spoon to transfer to serving bowl.
    1. Poach shrimp till just pink, spoon around tilapia in bowl.
    1. Blanche SEPARATELY Brussels Sprouts, sweet corn, sweet peppers in boiling broth and take out with slotted spoon and place around seafood in bowl.
  1. Reheat broth to rolling boil. Depending on how many guests you are feeding (1 can of coconut milk for more than 4 people), I only put in about 4-6 tablespoons of coconut milk for 2 of us so it’s not so rich and heavy.

Present garnishes in separate bowls on a nice tray with a flower arrangement.

Garnishes:

  1. Put garnishes in separate bowls in case guests don’t like a certain one (I learned that one!)
  2. Squeeze lime wedge over your soup, lime is amazing, it helps to ‘wake up’ all the flavors and make them shine and accentuated. However, don’t overdo it because then it becomes too sour and ruin the other flavors. You can also swirl in some coconut cream. Sprinkle chopped scallions and cilantro for a complete fresh flavor blast.
  3. I’ve now added my new fav find…Crispy shallots or Crispy Red Onions from Asian market. They have NO MSG or processed chemicals, only fried in either soy bean oil or coconut oil. 

I remember my mom taught us how to shallow fry shallots in oil. They are sprinkled on many dishes in Malaysia especially noodle dishes, they give a nice crunch and superb flavor, salivating just thinking about these, ha, ha. Peeling shallots and cutting them thin, then frying is so much work, I was elated when I discovered them already fried in a jar from the Asian market.

There is nothing more rewarding than hearing your hubby say how much he enjoyed my Curry Coconut Seafood Soup, dreamy and creamy. 

Now, dream up your own version and share with us in COMMENTS below or ask me questions!