Celebrate fast,furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution,School of Wok. 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. Most recipes in the book utilise the'wok clock'technique,where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity.
From quick weekday suppers to family feasts with a bit more flare,Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.
Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein
Chapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry
Chapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce
Chapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken
Chapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken
Chapter five: Korean & JapaneseIncluding Kimchi Fried Rice,Korean Fried Chicken and Quick Vegan Ramen
Publisher: Octopus Publishing GroupISBN: 9780600637301Number of pages: 208Weight: 800 gDimensions: 238 x 196 x 20 mm
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