Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes. I cooked this dish for first time and hand delivered a portion to my daughter who ate it, thoroughly enjoyed it and asked which Chinese takeaway I bought it from. Celebrate fast, furious and fresh Asian cooking with more than 80 recipes from TV's Jeremy Pang and the award-winning cookery institution, School of Wok. Build Your Wok Clock: Start at 12 o’clock with your bowl of cornflour-coated chicken, followed by the ginger, garlic and spring onions, the soaked red chillies, then lastly the sauce. This is the type of cooking my sisters and I would have growing up, while our friends were feasting on fish finger sandwiches and baked beans on toast.

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Whether you're looking for quick weekday meals or impressive family feasts, this book has you covered with simple yet flavorful recipes that will leave your taste buds tingling.

There’s great emphasis on how to use a wok well and obtain the best from the food for both nutrition and flavour.If using your wok for deep-frying, carefully pour out the oil into a heatproof bowl to cool and give your wok a quick wipe with kitchen paper. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate. Being surrounded by food connoisseurs, Jeremy developed his passion for food and cooking at an early age and soon realised the importance and correlation between basic cooking skills and eating well. The two recipes shown above sound amazing, but I see that this book also has recipes for Thai red, yellow and green curry pastes – I’d like to make my own pantry staples!

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Sprinkle with sliced red chilli and spring onions and serve immediately with steamed rice and flash-fried green veg. 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.Crunchy Vietnamese spring rolls, known as "Goi Cuon," feature a delightful combination of shrimp, vermicelli noodles, lettuce, mint, and bean sprouts wrapped in rice paper. 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.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.Crispy, salty, delicious fried spam slices, with macaroni, a delicious broth - all topped with a crispy fried egg! If you’re new to Asian cooking, there’s a lot of help in terms of utensils and a simple to follow principle of the Wok clock.