One wok cooking aboard
October 27th 2006 19:45
Lots of recipes are written for one pot cooking, a lazy way to cook for yourself and friends. Living on board has prompted me to find a quick practical way to cook for myself. hence one wok cooking.
The wok as many people know is an asian tool and where it's actual development occured does not bother me greatly. What I do know is that it requires less fuel, less time, less energy to cook a statisying meal. And it is not restricted to Asian meals.
I have a small 8" wok on board and apart from my billy it is the only cooking utensil I use. Easy to wash as nothing seems to stick to the surface, easy to store, just hangs on a hook and easy to use.
Breakfast: Bacon and eggs simplicity itself. Porrige, quick and easy.French toast, yummy and quick.
Fresh fish fillets dusted in flour, fried with butter, mmmm
Lunch: 2 minute noodle soups with a handfull of leaf vegetables,
onion, fresh chill and maybe some pork, squid or beef strips.
Steak sandwiches
Hamburgers all too easy.
Dinner: I do a lot of quick stews such as chopped vegetables in
a paprika sauce and chicken strips.
Shredded cabbage, onion carrot and pork with mustard
1 tin hot chill beef, 1 tin tiny potatos
All the stir fries you could imagine!
With a lid ( I confess I use a small bamboo steamer on
board as well and this has a good lid) I can do a pot roast
cook my own silverside, do a damper and even scones.
Best of all, these meals can be all eaten straight from the wok! a saving of washing up time which means I can hurry back to reading my book, re bait my fishing line, settle down in a favourite chair or take my snooze earlier.
One wok cookery it has my vote.
The wok as many people know is an asian tool and where it's actual development occured does not bother me greatly. What I do know is that it requires less fuel, less time, less energy to cook a statisying meal. And it is not restricted to Asian meals.
I have a small 8" wok on board and apart from my billy it is the only cooking utensil I use. Easy to wash as nothing seems to stick to the surface, easy to store, just hangs on a hook and easy to use.
Breakfast: Bacon and eggs simplicity itself. Porrige, quick and easy.French toast, yummy and quick.
Fresh fish fillets dusted in flour, fried with butter, mmmm
Lunch: 2 minute noodle soups with a handfull of leaf vegetables,
onion, fresh chill and maybe some pork, squid or beef strips.
Steak sandwiches
Hamburgers all too easy.
Dinner: I do a lot of quick stews such as chopped vegetables in
a paprika sauce and chicken strips.
Shredded cabbage, onion carrot and pork with mustard
1 tin hot chill beef, 1 tin tiny potatos
All the stir fries you could imagine!
With a lid ( I confess I use a small bamboo steamer on
board as well and this has a good lid) I can do a pot roast
cook my own silverside, do a damper and even scones.
Best of all, these meals can be all eaten straight from the wok! a saving of washing up time which means I can hurry back to reading my book, re bait my fishing line, settle down in a favourite chair or take my snooze earlier.
One wok cookery it has my vote.
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