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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Massaman Lamb Curry

    This rich and mild Thai Massaman curry works beautifully with seasonal spring lamb, and is a perfect alternative to a Sunday or Easter roast.
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    Vietnamese Summer Rolls

    Rice paper rolls filled with delicious lemongrass beef, this vietnamese recipe will take your summer rolls to the next level.
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    Clay Pot Salmon Belly

    Crispy pan-fried salmon belly, gently steamed with ginger, garlic, and rice wine in a fragrant claypot. Rich, aromatic, and full of flavour.
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    Pork Belly & Cola Stir Fry

    Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.
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    Xiao Long Bao

    Master the art of these soup dumplings with this delightful recipe.
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    Japanese Beef Rice Bowl (Gyudon)

    A warm bowl of simmered beef and onions in a sweet sauce over steamed Japanese rice, comfort food at its finest.
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    Korean Bibimbap

    Bibimbap is as much a feast for the eyes as it is for your stomach! Join us as we teach you how to make this wonderfully colourful and equally delicious Korean rice bowl!
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    Double Cooked Pork Belly Stir Fry

    A delicious delight from Chef Jeremy's book, "Chinese Unchopped!" Indulge in the rich flavors of tender pork belly cooked to perfection.
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    Saag Paneer

    Saag Paneer- the perfect side dish to any curry. This rustic style, super green Saag is beautifully fragrant and full of natural goodness. Give it a try at home and let us know what you think.
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