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

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The Sun", "Sun", "Sun Online" are registered trademarks or trade names of News Group Newspapers Limited. Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy.

Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special. He then teaches keen student Joe Swash to make another classic – salt and pepper chilli squid – with homemade sweet chilli sauce. Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork. 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. Jeremy will be teaching Joe how to create a new Asian dish each week, helping him on his journey to become a skilled wok master.Jeremy Pang’s dishes this week are all comfort food, starting with a meal from his childhood - Guangxi steamed chicken topped with chives. He gets things going with chilli oil noodles and a side of steamed eggplant with spring onion and garlic dressing. Celebrity Chef Jeremy Pang is starring in the brand-new ITV series ‘ Jeremy Pang’s Asian Kitchen,’ to inspire the nation to cook easy Chinese and Asian style dishes at home. He will visit different food producers across the UK to learn more about what they produce, before turning them into ingredients for a delicious Asian dish. Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it.

Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines. 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. 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. By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.Jeremy’s aim is to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves. On the road, Pang fires up the BBQ in his mobile kitchen to make a soy chicken burrito, sure to please a crowd.

Also in this episode, lemongrass pork chops, a dish Pang picked up in Vietnamese markets, and chocolate chip cookies with a secret ingredient to make them extra special: sweet soy sauce. 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. La capiente pentola orientale per le sue caratteristiche strutturali permette di eseguire rapide fritture "al salto" o quelle tradizionali "ad immersione" ma va bene anche per cotture prolungate. He then takes a trip to historic Hastings to meet local fisherman Stuart and enjoys a masterclass in filleting as he cooks up the catch of the day right on the beach. Sarebbe utile una sua versione "occidentale" per adattare a questo tipo di cottura almeno qualcuna delle nostre ricette tradizionali.The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. 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. He gets things going with BBQ chicken wings with spicy slaw, and drunken prawns, while Joe Swash cooks up Malaysian fried rice. In each weekly episode, Jeremy will travel the UK to meet different food producers and sample a huge variety of ingredients - which he will use to cook up in the kitchen. Since then the School of Wok has been recognised for its expertise and teaching, after winning The British Cookery School Awards in 2014.

Finally, there are cinnamon bao doughnuts and chocolate dipping sauce using a “cheats” dough that makes it easy to impress even the toughest crowd! The final frozen delight is served with a drizzle of ‘caramel sauce’ made from coconut cream and a splash Sweet Soy Sauce, topped with juicy coconut flakes. My Asian cooking ‘must-have’ is definitely the Lee Kum Kee range, which provides unparalleled flavour, quality, and authentic flavours.Lee Kum Kee, the largest and best known authentic Chinese sauce brand, has announced it is the main sponsor of ‘Jeremy Pang’s Asian Kitchen’ – a brand-new ITV series that aims to inspire the nation to cook easy Chinese and Asian style dishes at home. Chinese chef and author Jeremy Pang focuses on small delicious snacks in this first episode and teaches wannabe wok star Joe Swash how to make perfect duck spring rolls. Every episode of Asian Kitchen is packed with incredible food, filled with flavour, delicious recipes, useful hints, tips and hacks to make this style of cooking achievable for everyone.

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