Seasoning my carbon steel wok

Just bought 2 new wok from kitchenware.

10" wok with handle $20

16" wok with side handle $20

Firstly I briefly wash the wok with soap and heat up with high heat.

The wok will turn extremely black with a smell and gradually turn into grey.

The patina will slowly formed.

Next, I sprinkle a fair bit of salt on to the back of the wok. Learn that from the video in youtube but not sure whats the reason behind that....

Then quickly wash it off again with steel scrub and soap.

Heat up again with high heat.

Pour in some cooking oil, quickly rub evenly with kitchen towel.

Turn off the heat. Do not stay on this process too long as it will leave a oil stain.

Voila! the seasoning of wok is done.

You can see the difference of the tone of both wok now.

Onsen Egg

Ingredients:

1000ml water

200ml water

2 medium eggs (67g)

Method:

1. Boil 1000ml water, turn off heat.
2. Add in the 200ml water.
3. Add in eggs slowly into the water, time for 17mins.
4. Remove and served.

Original recipe from here.

Glutinous rice

Ingredients:

5 small dried mushroom (soaked in 2 cup warm water)

2tbs dried shrimps

3 garlic chopped

6-7 shallots sliced

1cm strip Pork belly sliced (marinate with pepper and salt)

1.5 cup glutinous rice

2-3 tbs peanuts (roast for 10mins)

Seasonings:

1tsp dark soy sauce

1.5 tbs light soy sauce

pepper

1tbs oyster sauce

Method:

1. Pour oil just enough to soak in shallot (in a cup) and put in microwave for 2m30s-3mins. Oil cannot be too much or it will take much longer.
2. Turn on rice cooker, add in dried shrimps and garlic, and the oil from shallot to fry.
3. When fragrance is out, add in pork belly n fry.
4. When cook, add in glutinous rice, peanut and shallots, stir and mixed.
5. Add in mushroom water, seasonings and press cook again.
6. Top with corriander (optional) and served.

Fish Soup/ Fish Porridge

Ingredients:

Batam Fish (thin slice)

Sole fish 3 pcs (break into few pcs)

1 handful of ikan bilis

2 tbs dried soy bean

4 cup water

pepper

fish sauce

1 tsp tang choy (冬菜）

2 garlic (slice/ chopped)

1 tsp oil (or just enough to cover the garlic)

Method (2 servings):

1. Soak sliced fish in salt water (1tsp salt + water + 1tsp corn flour) for 20mins.
2. Boil ikan bilis,  soy bean and water, when boiled lower heat and simmer for 30mins.
3. Put garlic and oil in a small ceramic cup, heat up in microwave for 2m (this will be based on individual microwave). The garlic will turn slight brown, add in sole fish, stir and mix together with garlic and heat up another 30s.
4. Drain out the ikan bilis broth, and boil the broth in another pot.
5. Drain out the water in the fish and add it into the pot.
6. Cook for 2-3mins. add in pepper and fish sauce if desired
7. Turn off the heat.
8. Pour out the soup in 2 bowls, add in tong choy, sole fish and garlic and serve.

If for fish porridge, pour the soup on to rice and serve.

Tau Suan II

Ingredients:

2 tbs mung beans

1 pandan leaf

3 tbs sugar

1 pandan leaf

1 cup water

1 tbs sweet potatoes starch (mix with 1tbs water)

Method (Serve 1):

1. Soak mung beans for 1hr
2. Steam mung beans with 1 tbs water and pandan leaf (cut into 4 pcs) for 20mins.
3.  Melt sugar in a pot till light brown.
4. Add in water and pandan leaf n boil for 5mins.
5. Add in the steamed mung beans and boil for 10-15mins or till the bean is soft.
6. Add in sweet potatoes starch, add water if necessary.

Teriyaki Chicken

Ingredient:

3 debone chicken leg, big cube

2 garlic, chopped

1 tbs oil

sesame seed (optional)

2tbs light soy sauce

1.5tbs sugar

1tbs mirin

1tbs ginger juice (optional)

1tbs sake (optional)

2tbs water

Method:

1. Marinate the chicken for 2 hrs
2. Heat up oil in pan.
3. Add in chicken, skin face down and cover the pan for 3mins.
4. Turn over to the other side.
5. Pour in sake, then pour in the teriyaki sauce, add in garlic.
6. Simmer till the sauce turn thick (approx 2mins).
7. Sprinkle with sesame seed before serve.

Pandan Ogaru Cake

Ingredients A:

3 egg yolk

1 egg

50g flour

50g pandan mixture (blend coconut milk with 5 pandan leaves)

20g oil

20g butter

Ingredients B:

3 egg white

40g sugar

Method (6inch pan):

1. Preheat oven 160 degree.
2. Heat up oil and butter in microwave for 20sec.
3. Pour over to flour and mix well to smooth mixture.
4. Beat egg till pale.
5. Add in flour mixture to egg yolk, add in pandan mixture and mix well.
6. Beat egg white till foam.
7. Add in sugar and beat till firm peak.
8. Add 1/3 egg white to egg yolk mixture, do not overmix.
9. Pour mixture to the balance egg white, slowly mix and do not overmix.
10. Line the pan, and bake at 150degree for 50mins.

Adapt recipe from here after some adjustment.