Coverings etc host Wok Star!

Lots of laughs, fun, prizes and Wok Stars cooking including HGTV's Design Star Mark Diaz, Marti TV reporter, journalist, architect, models, attorney...

Wow, what an amazing event space! Coverings etc. is located at Miami Iron Side Campus, Miami. THANKS for hosting me! 

I'll be writing a full post later but couldn't wait for you to see these shots last night.

Thanks to sponsors Fiji Water and OWS (Gancia Prosecco), San-J Intl. tamari, Koon Chun hoisin & brown bean sauce, Earthy Delights gourmet mushrooms, MySpiceSage spices, enjoyed by all.

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Double Spicy! Toufu and Sausage

Always fun using odds and ends to make lunch! Today, I found a red bell pepper, half a tomato, scallions. I needed to use up the toufu and chicken sausage. Well, I'd forgotten the sausage is already spicy and decided to sprinkle my favorite MySpiceSage curry powder and San-J tamari to the toufu!!! My mouth is burning but in nice way! Helps to clear the sinus too, so not complaining. However, I'm not a fan of overly spicy foods that ruin your taste buds so you can't taste anything. Had one of these experiences?  

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Repurposed Rainbow Appetizer to Yummy Curry Dinner!

Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn't even have to pull out my chopping board. Notice, I didn't even have any rice or carbs! So light and refreshing.

Using same technique I teach in class: fry veggies first cause they don't stick to your wok like meat does. I used Earthy Delight's Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off.  We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.

Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.

Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.

Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it's convenient. If you don't see it, you won't use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.

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Curry Yoki Salmon with Salad (Wok Star series 2.0)

I'm adding this to Cook Like a Wok Star series because I'm using my wok to cook salmon in a unique way! If you think of using your wok in a unique way, I'd love to hear it. In Cook Like a Wok Star 1.0, I used my wok to lightly parboil broccoli prior to stir frying.

My thought process for this dish? I wanted to do something other than grilled salmon. So, I used a "breaded" technique but with yoki (seasoned cassava flour) and Myspicesage.com curry powder. Yup, curry again! Stir frying the curry yoki salmon in my cast iron wok gave it a nice, crispy texture. The yoki burned quite quickly so i have to watch it more closely.

Presented on a bed of field greens & topped with a few cubes of pineapple. They gave a juicy sweetness that I love with fish.

Stir fried curry yoki salmon in my cast iron wok!

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