The only good wok I know (or rather that has been drilled into my head) is a cast-iron wok. It's freaking heavy, but it distributes the heat evenly, instead of just at the bottom (like most wok). It's definitely money well spent if you can get your hands on one!
All woks (except non-stick) need to be seasoned.
You must scrub it really hard (with cream cleaner / gif) when u first get it, to remove a protective layer (machine oil) applied by the manufacturer to protect it. This is the only time u will scrub it....unless of course, you let your wok rust up.
Put on your stove on low heat. Add 2 tbsp of cooking oil and using kitchen paper, rub it over the inside of the wok until the entire surface is lightly coated with oil. Heat the wok slowly for another 10-15 min and then wipe it thoroughly with more kitchen paper. The paper will be become blackened from the machine oil.
Repeat the process of coating, heating and wiping until the kitchen paper comes clean. Your wok will darken and become seasoned with use.
Once it's been seasoned, never ever clean with soap and water. Plain clean (hot) water is good enough. Use a bristle to scrub it. You must thoroughly dry it or it will rust!
Friday, June 22, 2007
Thursday, June 21, 2007
Pork with cucumber
Serves 2
Prep Time 25 min
Cooking Time 12 min
675gm cucumbers
2 tsp salt
1 1/2 tsp groundnut oil
3 tbsp coarsely chopped garlice
450gm minced pork
2 tbsp finely chopped fresh coriander
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sugar
50ml home made chicken stock.
1. Peel cucumbers lengthways, using teaspoon, remove the seeds. Cut into 2.5 cm cubes. Sprinkle with salt and mix well. Turn into a colander and stand for 20 min to drain. Rinse in cold water and blot dry with kitchen paper.
2. Heat wok till high heat, add oil and when very hot and slightly smoking, add garlic and stir fry for about 20sec.
3. Add pork and stir fry for 3 min
4. Add coriander, soysauce, oyster sauce, sugar and stock and stir fry for another 3 min
5. Add cucumber and stir fry for 5 min.
6. Serve and EAT!
from : ken hom's quick wok!
Prep Time 25 min
Cooking Time 12 min
675gm cucumbers
2 tsp salt
1 1/2 tsp groundnut oil
3 tbsp coarsely chopped garlice
450gm minced pork
2 tbsp finely chopped fresh coriander
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sugar
50ml home made chicken stock.
1. Peel cucumbers lengthways, using teaspoon, remove the seeds. Cut into 2.5 cm cubes. Sprinkle with salt and mix well. Turn into a colander and stand for 20 min to drain. Rinse in cold water and blot dry with kitchen paper.
2. Heat wok till high heat, add oil and when very hot and slightly smoking, add garlic and stir fry for about 20sec.
3. Add pork and stir fry for 3 min
4. Add coriander, soysauce, oyster sauce, sugar and stock and stir fry for another 3 min
5. Add cucumber and stir fry for 5 min.
6. Serve and EAT!
from : ken hom's quick wok!
Simple chicken with mushrooms
Serves 4
Prep Time 5 min
Cooking Time 12 min
450gm button mushrooms
1 tbsp groundnut/peanut oil
1 tbsp sesame oil
2 tbsp coarsely chopped garlic
2 fresh green chillies, deseeded and shredded
1 tbsp Shaoxing Rice Wine/Sherry
salt and freshly grd pepper
2 tsp sugar
225gm boneless skinless chicken breasts, minced
3 tbsp finely chopped spring onions
1. Wipe mushrooms with damp cloth and slice finely
2. Heat wok till high heat. Add groundnut and sesame oils and when very hot and slightly smoking, add garlic n chillies. Stirfry for about 20 seconds
3. Add mushrooms and stir fry for about 3 min
4. Add rice wine/sherry, salt pepper and sugar..continue to stir fry for 5 min or until the mushrooms are cooked through and absorbed any excess liquid.
5. Add chicken and stir fry for 4 min.
6. Serve with Spring onions sprinkled ontop.
From : Ken Hom's Quick Wok
Prep Time 5 min
Cooking Time 12 min
450gm button mushrooms
1 tbsp groundnut/peanut oil
1 tbsp sesame oil
2 tbsp coarsely chopped garlic
2 fresh green chillies, deseeded and shredded
1 tbsp Shaoxing Rice Wine/Sherry
salt and freshly grd pepper
2 tsp sugar
225gm boneless skinless chicken breasts, minced
3 tbsp finely chopped spring onions
1. Wipe mushrooms with damp cloth and slice finely
2. Heat wok till high heat. Add groundnut and sesame oils and when very hot and slightly smoking, add garlic n chillies. Stirfry for about 20 seconds
3. Add mushrooms and stir fry for about 3 min
4. Add rice wine/sherry, salt pepper and sugar..continue to stir fry for 5 min or until the mushrooms are cooked through and absorbed any excess liquid.
5. Add chicken and stir fry for 4 min.
6. Serve with Spring onions sprinkled ontop.
From : Ken Hom's Quick Wok
Steamed Ginger Fish
I really SUCK in steamed fish. But I hope this recipe will work out if I gather the courage to try it! I kinda prefer this version because it has orange and lemon zests in them...unlike the conventional chinese method of just ginger!
Serves 4
Prep Time : 5 min
Cooking Time : 5-15 min depending on fish.
450gm Boneless, firm white fillets (cod/plaice), skinned and divided into 4 equal pcs. Or whole fish such as sole, sea bass or turbot
Maldon sea salt or ordinary salt la.... AIYA!
2 tbsp finely shredded fresh ginger..don't shred your skin ah!
1 tbsp orange zest (no pith please!)
1 tbsp lemon zest (as above)
3 tbsp finely shredded spring onions
handful fresh basil leaves
2 tbsp light soy sauce
1 tbsp groundnut/peanut oil
1 tbsp extra virgin olive oil.
1. Pat dry fish with kitchen paper (then what else?? Your tee-shirt ah???), rub salt evenly over both sides. Place on heatproof plate and scatter with ginger, orange and lemon zest.
2. Prepare wok for steaming. Must be steaming hot before you put fish in. Flat fish about 5 min. Thicker fillets about 12-14 min. Fish is cooked when it turns opaque and flakes slightly but remains moist.
3. When cooked, remove fish and pour off excess liquid. Sprinkle with spring onions, basil n light soy sauce.
4. Heat the two oils in a small saucepan until smoking..then pour over the fish and serve
From : Ken Hom's Quick Wok
Serves 4
Prep Time : 5 min
Cooking Time : 5-15 min depending on fish.
450gm Boneless, firm white fillets (cod/plaice), skinned and divided into 4 equal pcs. Or whole fish such as sole, sea bass or turbot
Maldon sea salt or ordinary salt la.... AIYA!
2 tbsp finely shredded fresh ginger..don't shred your skin ah!
1 tbsp orange zest (no pith please!)
1 tbsp lemon zest (as above)
3 tbsp finely shredded spring onions
handful fresh basil leaves
2 tbsp light soy sauce
1 tbsp groundnut/peanut oil
1 tbsp extra virgin olive oil.
1. Pat dry fish with kitchen paper (then what else?? Your tee-shirt ah???), rub salt evenly over both sides. Place on heatproof plate and scatter with ginger, orange and lemon zest.
2. Prepare wok for steaming. Must be steaming hot before you put fish in. Flat fish about 5 min. Thicker fillets about 12-14 min. Fish is cooked when it turns opaque and flakes slightly but remains moist.
3. When cooked, remove fish and pour off excess liquid. Sprinkle with spring onions, basil n light soy sauce.
4. Heat the two oils in a small saucepan until smoking..then pour over the fish and serve
From : Ken Hom's Quick Wok
Pan Fried Fish in Spicy Tomato
Serves 2-4
Prep Time : 5 min
cooking Time : 16 min
450gm boneless white firm fillets (cod, seabass, halibut) skinned and divided into 4 equal pieces
Salt and freshly grd pepper
plain flour for dusting
450gm tinned whole tomatoes
3 tbsp extra virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar
Garnish - handful of fresh basil leaves
1. Clean and pat fish dry with kitchen paper. Sprinkle evenly with salt, pepper and dust with flour, shaking off excess. Drain tomatoes (reserve half of juice) and chop the flesh into smaller chunks.
2. Heat wok till high heat. Add olive oil and when moderately hot, add fish fillets and pan fry for 3-5 mins. Turn over and brown (another 3-5min). When cooked, remove and drain on kitchen paper.
3. The sauce : Pour off all but 1 tbsp of oil from wok, add garlic n shallots and stir-fry for 1 minute.
4. Add tomatoes and reserve tomato juice, rice wine/sherry, soy sauce, chilli bean, sugar and simmer for 5 min
5. Pour sauce over fish, garnish with Basil and serve at once.
wah..you think I'm a restaurant is it ??? Serve at once. You think children n husband will immediately come to the dinner table issit? Chee sin!
From : Ken Hom's Quick Wok
Prep Time : 5 min
cooking Time : 16 min
450gm boneless white firm fillets (cod, seabass, halibut) skinned and divided into 4 equal pieces
Salt and freshly grd pepper
plain flour for dusting
450gm tinned whole tomatoes
3 tbsp extra virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar
Garnish - handful of fresh basil leaves
1. Clean and pat fish dry with kitchen paper. Sprinkle evenly with salt, pepper and dust with flour, shaking off excess. Drain tomatoes (reserve half of juice) and chop the flesh into smaller chunks.
2. Heat wok till high heat. Add olive oil and when moderately hot, add fish fillets and pan fry for 3-5 mins. Turn over and brown (another 3-5min). When cooked, remove and drain on kitchen paper.
3. The sauce : Pour off all but 1 tbsp of oil from wok, add garlic n shallots and stir-fry for 1 minute.
4. Add tomatoes and reserve tomato juice, rice wine/sherry, soy sauce, chilli bean, sugar and simmer for 5 min
5. Pour sauce over fish, garnish with Basil and serve at once.
wah..you think I'm a restaurant is it ??? Serve at once. You think children n husband will immediately come to the dinner table issit? Chee sin!
From : Ken Hom's Quick Wok
Savoury Mushrooms
Serves 4
prep : 10 min
Cooking : 4 min
225gm large shiitake or large button mushrooms
salt, to taste
3 tbsp plain flour
1 tbsp Madras curry powder
3 tbsp groundnut/peanut oil
1. Trim off stems, rinse well in cold water and pat really dry with kitchen paper.
2. Sprinkle salt lightly on both sides of mushroom
3. Mix together the flour, curry powder and dust the mixture over each mushroom cap, shaking off excess.
4. Heat wok till high heat, add oil...until slightly smoking then turn heat to low. Add mushrooms and gently pan fry, undisturbed for about 2 min on each side.
5. Serve on warm platter and sprinkle a lil more salt and serve
From : Ken Hom's Quick Wok
prep : 10 min
Cooking : 4 min
225gm large shiitake or large button mushrooms
salt, to taste
3 tbsp plain flour
1 tbsp Madras curry powder
3 tbsp groundnut/peanut oil
1. Trim off stems, rinse well in cold water and pat really dry with kitchen paper.
2. Sprinkle salt lightly on both sides of mushroom
3. Mix together the flour, curry powder and dust the mixture over each mushroom cap, shaking off excess.
4. Heat wok till high heat, add oil...until slightly smoking then turn heat to low. Add mushrooms and gently pan fry, undisturbed for about 2 min on each side.
5. Serve on warm platter and sprinkle a lil more salt and serve
From : Ken Hom's Quick Wok
5 spice chicken wings
Serves 4
Prep time : 10 min
Cook time : 30 min
675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil
1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min
2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.
3. Mix 5 spice powder with a lil salt.
4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.
5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.
6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.
From : Ken Hom's Quick Wok
Prep time : 10 min
Cook time : 30 min
675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil
1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min
2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.
3. Mix 5 spice powder with a lil salt.
4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.
5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.
6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.
From : Ken Hom's Quick Wok
Crispy curried chicken
Serves 4-6
Prep time : 15 min
Cooking time : 5 min
450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil
Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.
1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.
2. Serve warm.
From : Ken Hom's Quick Wok
Prep time : 15 min
Cooking time : 5 min
450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil
Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.
1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.
2. Serve warm.
From : Ken Hom's Quick Wok
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