Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

RRP: £20.00
Price: £10
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My Asian cooking ‘must-have’ is definitely the Lee Kum Kee range, which provides unparalleled flavour, quality, and authentic flavours. Our hands-on cooking classes are here to help you learn a new skill and have a lot of fun whilst doing so. After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”.

I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that. These crispy delights feature pork infused in Char Siu Sauce, Shaoxing Rice Wine, and Premium Dark Soy Sauce, before being wrapped in light golden pastry puffs. Jeremy also fires up the barbecue to cook a feast of barbecue beef and banchan, a spicy feast perfect for sharing, and for dessert there's Jeremy's macha mille pancake stack, with layers of mouth-watering pancakes smothered with cream.

Jeremy has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner. Back in his kitchen, he makes an impressive dessert, his matcha mille pancake stack, layers of mouth-watering pancakes smothered with cream. Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown. On the beach, he sets up his mobile kitchen to knock up oysters three ways, inspired by his travels in Vietnam. Steamed salmon with chilli bean, garlic and ginger oil, a fresh and delicious supper that can be on the table in minutes.

Joe Swash will be accompanying Jeremy on his culinary adventures to explore the ins and outs of authentic Asian cuisine and help him whip up a collection of exclusive recipes. Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Along with regular appearances on UK TV shows including: Channel 4's Sunday Brunch and ITV's Ainsley's Food We Love and Nadiya's Family Favourites , Jeremy also recently joined BBC1's Ready, Steady, Cook for the latest series, made his debut talking food on BBC Radio 2 and is a regular panellist on BBC Radio 4's acclaimed The Kitchen Cabinet .To show that Asian cooking can be perfect for a midweek meal filled with flavour, Pang starts with steamed salmon with chilli bean, garlic and ginger oil, a fresh and flavourful dish that can be on the table in minutes. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Back in the classroom, Joe Swash is trying to create his own version of a classic, veggie Singapore noodles. In addition, the campaign will help drive purchase consideration and sales during the summer period and beyond. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day?But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time. Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

In this episode, Pang is exploring the dishes everyone has seen on Asian restaurant menus, but he’s adding some twists to make them extra special. The chef starts with delectable steamed bao with black pepper beef short rib stuffing and a pandan Swiss roll before demonstrating methods to feed and satisfy a crowd. While Joe Swash makes Malaysian fried rice, the chef prepares recipes for delicacies to amaze visitors, such as grilled chicken wings with spicy'slaw and cinnamon bao doughnuts with a chocolate dipping sauce.

He’s on a mission to prove delicious Asian food shouldn’t just be from your local take away… it’s really not as complicated you think! Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy. In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. After a lesson in foraging for mushrooms, Jeremy uses his find in a comforting crispy dish, a tempura medley of mushrooms.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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