I decided to showcase my lovely traditional looking cast iron wok here :) My mom gave it to me when I got married and had my own kitchen, but it took a while to season it so that food wouldn't stick while I was frying it. So far, I've preferred using it to steam stuff to avoid dealing with stubbornly stuck food. But the other day, I decided to use it to fry up some Tang Hoon (glass noodles) with kung pao chicken :)
Then, inspired by a recent visit to a HK style restaurant in Taipei, I decided to try steaming this dish - loofah/si gua with minced garlic and ham on top ... yes, that's enough garlic to scare a whole horde of vampires away! :)
No comments:
Post a Comment