Played with the wok

caliking

caliprince  wanted sweet corn soup (an "Indo Chinese" thing), and things kinda snowballed from there. Pulled out Kenji's The Wok, which is an excellent resource for all kinds of techniques. 

caliqueen does the soup. Corn, ginger, cilantro, and some other stuff. Pretty easy to do in the InstantPot.



Burnt garlic fried rice. Mixed the eggs in after adding the rice to the wok, so the rice gets coated with the egg vs. bits of it mixed. Makes for a silkyish mouth feel.




Broccoli and shrimp with ginger and fermented black beans. Alkaline brine for the shrimp is a game changer.


The chili chicken was the star! Another Indo Chinese item, its peppery, gingery, and HOT. Water velveted (is that a word?) the chix.  Followed Kenji's method for adding some of the marinade to the flour mix, to make some crumbles. Dredge the chix in it, then fry twice. You could stop there and have a delicious snack. 






Riffed on a recipe from a book I've had for a while, but haven't dove into, yet.







Hurriedly plated shot, because the natives were getting restless.



Fun meal to put together

caliking

(Let me know if there's a way to post smaller images). 

lkapigian

Killer! That soup, I’ve got to try that 

lousubcap

Incredible banquet as always.  Great plate photo.  Did have to google water velveting as I am not into wok cooking.

johnmitchell

Fantastic!!!

Botch

Wow!

JohnInCarolina

caliking said:

(Let me know if there's a way to post smaller images). 

Absolutely not!

caliking

lkapigian said:

Killer! That soup, I’ve got to try that 

I'll get you the recipe. Its embarrassingly simple. 

caliking

lousubcap said:

Incredible banquet as always.  Great plate photo.  Did have to google water velveting as I am not into wok cooking.

Thanks. I sort of knew about velveting prior to getting this book, but didn't know about water velveting, either. Makes for quite a tender bite. 

I've wondered about trying it for  for wings, or grilled chix. Like sous vide, then grilling hot 'n' fast.

CTMike

Damn dude, you are killing it. 

paqman

caliking said:

lkapigian said:

Killer! That soup, I’ve got to try that 

I'll get you the recipe. Its embarrassingly simple. 

yes, recipe please!

Canugghead

Looks better than my plate at a Chinese restaurant yesterday. 

caliking

@lkapigian , @paqman

This is a classic Indo Chinese item. If you don't see it on the menu, walk out! 


Instant Pot Sweet Corn Soup from caliqueen

Corn 3/4 cup + 2 cups, divided
Water 1/4 cup + 1/4 cup
Ginger, minced 1 tsp
Garlic, minced 1 tsp
Peas/carrots/mixed veg  1 cup
Broth (chicken or vegetable) 2 1/2 cups
Vinegar 1 tsp
Soy sauce 1/2 tsp
Scallions 4 (sliced, greens reserved)
Sugar 1/2 tsp
Salt to taste
Cornstarch 1 TBSP
Cilantro, chopped 2-3 stems

- blend/puree corn 3/4 cup with water 1/4 cup
- set IP to saute. Add neutral oil 1 TBSP, and saute the ginger and garlic.
- Add the chopped scallion whites to the IP, and saute for a few minutes
- Add corn 2 cups and peas/carrots/mixed veg 1 cup
- Add water/broth 2 1/2 cups, salt, sugar, vinegar, soy sauce
- Set IP to high pressure cook x 2 mins
- Natural pressure release x 5 mins
- Release pressure. Mix cornstarch with water , add to IP,  and bring to a boil 
- Add chopped cilantro, and serve

Note: you can also add shredded chicken breast, or egg drop. Both are tasty.

caliking

Canugghead said:

Looks better than my plate at a Chinese restaurant yesterday. 

Aw shucks. I'll take that as high praise. Thanks!

paqman

what kind of corn do you use (fresh from the cob, canned, frozen)?

HeavyG

caliking said:

@lkapigian , @paqman

This is a classic Indo Chinese item. If you don't see it on the menu, walk out! 


Instant Pot Sweet Corn Soup from caliqueen

Corn 3/4 cup + 2 cups, divided
Water 1/4 cup + 1/4 cup
Ginger, minced 1 tsp
Garlic, minced 1 tsp
Peas/carrots/mixed veg  1 cup
Broth (chicken or vegetable) 2 1/2 cups
Vinegar 1 tsp
Soy sauce 1/2 tsp
Scallions 4 (sliced, greens reserved)
Sugar 1/2 tsp
Salt to taste
Cornstarch 1 TBSP
Cilantro, chopped 2-3 stems

- blend/puree corn 3/4 cup with water 1/4 cup
- set IP to saute. Add neutral oil 1 TBSP, and saute the ginger and garlic.
- Add the chopped scallion whites to the IP, and saute for a few minutes
- Add corn 2 cups and peas/carrots/mixed veg 1 cup
- Add water/broth 2 1/2 cups, salt, sugar, vinegar, soy sauce
- Set IP to high pressure cook x 2 mins
- Natural pressure release x 5 mins
- Release pressure. Mix cornstarch with water , add to IP,  and bring to a boil 
- Add chopped cilantro, and serve

Note: you can also add shredded chicken breast, or egg drop. Both are tasty.

Do you find that using the IP is really much quicker than just stovetop in a pot?

YukonRon

Absolutely incredible. As always. You have made me spend so much money, googling Woks. 

Foghorn

caliking said:

@lkapigian , @paqman

This is a classic Indo Chinese item. If you don't see it on the menu, walk out! 


Instant Pot Sweet Corn Soup from caliqueen

Corn 3/4 cup + 2 cups, divided
Water 1/4 cup + 1/4 cup
Ginger, minced 1 tsp
Garlic, minced 1 tsp
Peas/carrots/mixed veg  1 cup
Broth (chicken or vegetable) 2 1/2 cups
Vinegar 1 tsp
Soy sauce 1/2 tsp
Scallions 4 (sliced, greens reserved)
Sugar 1/2 tsp
Salt to taste
Cornstarch 1 TBSP
Cilantro, chopped 2-3 stems

- blend/puree corn 3/4 cup with water 1/4 cup
- set IP to saute. Add neutral oil 1 TBSP, and saute the ginger and garlic.
- Add the chopped scallion whites to the IP, and saute for a few minutes
- Add corn 2 cups and peas/carrots/mixed veg 1 cup
- Add water/broth 2 1/2 cups, salt, sugar, vinegar, soy sauce
- Set IP to high pressure cook x 2 mins
- Natural pressure release x 5 mins
- Release pressure. Mix cornstarch with water , add to IP,  and bring to a boil 
- Add chopped cilantro, and serve

Note: you can also add shredded chicken breast, or egg drop. Both are tasty.

How many tsps of garlic did she put in?  And if you had made this soup, how many would you put in?

Be honest.

caliking

paqman said:

what kind of corn do you use (fresh from the cob, canned, frozen)?

usually frozen, but sometimes fresh from the cob. 

caliking

HeavyG said:

caliking said:

@lkapigian , @paqman

This is a classic Indo Chinese item. If you don't see it on the menu, walk out! 


Instant Pot Sweet Corn Soup from caliqueen

Corn 3/4 cup + 2 cups, divided
Water 1/4 cup + 1/4 cup
Ginger, minced 1 tsp
Garlic, minced 1 tsp
Peas/carrots/mixed veg  1 cup
Broth (chicken or vegetable) 2 1/2 cups
Vinegar 1 tsp
Soy sauce 1/2 tsp
Scallions 4 (sliced, greens reserved)
Sugar 1/2 tsp
Salt to taste
Cornstarch 1 TBSP
Cilantro, chopped 2-3 stems

- blend/puree corn 3/4 cup with water 1/4 cup
- set IP to saute. Add neutral oil 1 TBSP, and saute the ginger and garlic.
- Add the chopped scallion whites to the IP, and saute for a few minutes
- Add corn 2 cups and peas/carrots/mixed veg 1 cup
- Add water/broth 2 1/2 cups, salt, sugar, vinegar, soy sauce
- Set IP to high pressure cook x 2 mins
- Natural pressure release x 5 mins
- Release pressure. Mix cornstarch with water , add to IP,  and bring to a boil 
- Add chopped cilantro, and serve

Note: you can also add shredded chicken breast, or egg drop. Both are tasty.

Do you find that using the IP is really much quicker than just stovetop in a pot?

we like the texture of the corn after pressure cooking. Stove version would likely be just as good. 

Also, this is usually a starter, meaning other things are on the menu. Doing it in the IP frees up a burner on the stove. 

caliking

@Foghorn - she uses garlic paste (which i'm not a fan of), so 1 tsp as the recipe states. I'd probably start with 4 cloves myself, maybe up to 6

paqman

I did not have fresh/frozen corn so I used two cans instead.  I used the liquid from the cans instead of water.  I added a bell pepper instead of the other veggies.  I attached a PDF of your recipe, its a keeper, thanks for sharing!

Ozzie_Isaac

Wow, just wow!!  I need a nap after just looking at the photos.

Photo Egg

What a collection beautiful food!

”Let me know if there's a way to post smaller images”…In this case…H*LL NO…

caliking

Looks good, @paqman ! I'm digging the chili crisp.

Chili vinegar is a standard table condiment at Indo Chinese restaurants. A little splash of it tastes great in this soup. Should be available at any any Indian grocery.

caliking

Photo Egg said:

What a collection beautiful food!

”Let me know if there's a way to post smaller images”…In this case…H*LL NO…

Thanks Ever since the mobile version went kaput, the pics post 8000x the size of text.

Foghorn

caliking said:

@Foghorn - she uses garlic paste (which i'm not a fan of), so 1 tsp as the recipe states. I'd probably start with 4 cloves myself, maybe up to 6

But how how many cloves make a teaspoon?  Or an ounce or a gram?

@20stone's system of measurement often leaves me confused even though it is meant to be clarifying.

caliking

Foghorn said:

caliking said:

@Foghorn - she uses garlic paste (which i'm not a fan of), so 1 tsp as the recipe states. I'd probably start with 4 cloves myself, maybe up to 6

But how how many cloves make a teaspoon?  Or an ounce or a gram?

@20stone's system of measurement often leaves me confused even though it is meant to be clarifying.

Garlic is measured with love, not teaspoon, ounces, or grams. 

YEMTrey

I started perusing the site again to get some inspiration and boy did you deliver Cali!

WeberWho

Dude....

Ozzie_Isaac

I wonder if the title was intentionally designed such that "wok" could be, when said quickly, be misinterpreted for another funnier word?  Then the entire title would be good for a chuckle?