Take five: Woks and Competition! [Closed]

One of our friends recently received a lightweight wok for her birthday, and I’m super jealous. It seems to cook food very quickly and is great for stir-frying, steaming, smoking and deep-frying. Apparently it is also very easy to clean, which always counts for a lot in my book. So I’ve started my research in the quest to buy the best wok out there.

Win a R300 Yuppiechef voucher!

Simply leave a comment below describing what delicious meal you will cook in your wok. The winning dish will also feature as a post on Add Some Butter. (Have a look at the previous competition winner’s post here.)

Competition closes on 26 June 2015. The competition is open for South African residents only. My hubby and I will judge the dishes and our decision is final.

Please note that this is not a sponsored post. I just really love Yuppiechef and would like to share the experience with you!

Here are five of my favourite woks:

yuppiechef

Yuppiechef

le-creuset-1

Le Creuset (non-stick)

royalvkb

Royal VBK

le-creuset-2

Le Creuset

kitchen-craft

Kitchen Craft

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5 thoughts on “Take five: Woks and Competition! [Closed]

  1. I would love a wok in my kitchen! A simple dish to treat myself :
    Heat coconut oil in the wok, Stirr in 1teaspoon whole cumin, 1 tablespoon gurum Masala, 1teaspoon ginger, with 1 onion chopped, 2 cloves of garlic, 1tablespoon of chilli powder (I love chillies). When onion is brown and soft, add approximately 8 prawns, simmer until the prawns are done and before dishing up put a handful of fresh corriander on top!

  2. One for the bachelors (being one myself). Friends from England recently visited, and this was put together at the last minute:
    250g chicken fillet, cut into strips
    500g stir-fry veggies from your favourite convenience store (or a small quantity each of snow peas, baby corn, carrots julienne, sliced baby cabbage, roughly chopped onion and/or yellow/red sweet pepper)
    2ml chilli powder (optional)
    2 heaped tablespoon peanut butter
    1 tablespoon almond flakes (optional)
    Heat avocado/peanut oil in the wok, and brown the chicken strips over high heat. Lower the heat, add the veggies and chilli powder and stir for 4-5 minutes or until the veggies begin to soften.
    Add the peanut butter and almond flakes and stir it through for another 1-2 minutes.
    Remove from heat and let it rest for 4-5 minutes
    Serves 3-4 people, with noodles or basmati rice

  3. A wok is such a handy, versatile tool in the kitchen, an investment to buy a proper one. It can be used to cook, fry, deep-fry, steam, and smoke. I decided to enter my dessert recipe for your wok competition.
    Banting fried vanilla ice-cream
    Ingredients:
    Ice-cream:
    375ml heavy cream
    125ml xylitol
    5ml organic vanilla bean powder
    3 egg yolks
    Coating:
    1 egg, beaten
    250ml almond flour

    Directions
    1. Place the heavy cream in the wok on a low flame, just warm it up enough to dissolve the xylitol and vanilla.
    2. Stir in the xylitol until dissolved, and then add the vanilla powder.
    3. Cook the cream mixture for about 5 minutes to bring out the vanilla flavour. Don’t reach the boiling point.
    4. Put the mixture in a bowl and beat for a minute with a electric hand mixer to make it creamier.
    5. Add 1 egg yolk to mixture at a time, beat until combined.
    6. An ice-cream maker will make this step very easy, but if you don’t have one use this alternative procedure. Place the bowl of ice-cream for 30-minutes at a time. Beat the mixture by hand or with an electric hand mixer in-between freezing to whip up the mixture more. Do it 3-4 times, then let it freeze completely.
    7. Scoop fist-sized balls with an ice-cream scooper onto a large plate lined with wax paper. Coat one by one with almond flour as you place them into the freezer. Press lightly so the flour sticks to it, freeze overnight.
    8. Dip each ball in egg once balls are completely hardened. Make sure the whole ball is covered in egg. Then dip in almond flour again. Freeze until firm (1-2 hours) This step prevents the ice-cream from touching the hot oil.
    9. Place the wok of oil to heat up to about 190°C. You could have about 4cm of oil in the wok.
    10. When the oil reached the right temperature, use tongs to slowly put one ball into the oil at a time. Fry each side by rolling it around, only for a few seconds. It should have a golden finish on every side.
    11. Remove it from the oil and serve immediately.
    12. You can enjoy the crunchy, hot coating with the soft, cold ice-cream by serving it right away.

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