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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Malaysian Inspired Laksa

    Malaysian Inspired Laksa is a rich, fragrant coconut curry noodle soup built on a deeply caramelised spice paste and simmered until intensely aromatic. This Malaysian Inspired Laksa recipe captures the essence of traditional curry laksa, combining dried red chillies, lemongrass, ginger and coconut milk for a bold, warming bowl of noodles. Laksa varies across Malaysia and Singapore, but the heart of the dish is always the paste. Cooking the paste properly until the oil separates and the spices caramelise is what transforms this Malaysian Inspired Laksa into something truly authentic.

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    Incredibly Tasty Chinese Pork Lo Mein

    Incredibly Tasty Chinese Pork Lo Mein is a classic Cantonese noodle stir fry where egg noodles are soaked in a rich, silky oyster sauce based gravy and layered with tender pork, charred mushrooms and crisp vegetables. This Incredibly Tasty Chinese Pork Lo Mein recipe focuses on proper wok sequencing, building flavour step by step before bringing everything together at the end.

    Lo Mein literally means mixed noodles. Unlike dry fried chow mein, the noodles here are intentionally saucy, allowing them to absorb the savoury stock, soy and oyster sauce for maximum depth.

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    Hunan Pork Belly Stir-Fry with Chilli Peppers

    This Hunan Pork Belly Stir-Fry is a smoky, spicy dish featuring crisp-edged pork belly, charred green chillies and fermented black beans. Finished with black vinegar for a fragrant lift, it's a bold stir-fry that's perfect served with steamed rice.

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    Japanese Yakisoba with Crispy Pork Belly

    A flavourful Japanese delight with crispy pork belly and stir-fried noodles.

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    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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    Easy Egg Drop Soup

    Easy Egg Drop Soup is a comforting Chinese classic, known in the UK as sweetcorn egg soup. This Easy Egg Drop Soup recipe combines homemade chicken stock, sweetcorn and shiitake mushrooms with silky ribbons of seasoned egg swirled gently into the broth. The result is light yet deeply savoury, with natural sweetness from the corn and beautiful wisps of egg throughout.

    The key to perfect egg drop soup is technique. The broth should be gently thickened before the egg is added, then taken off the heat so the egg forms delicate ribbons instead of scrambling.

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    Thai Steamed Fish with Lemongrass Dressing

    Thai Steamed Fish is a light, fragrant dish where whole fish is gently steamed with lemongrass, galangal and kaffir lime leaves, then finished with a punchy lime and fish sauce dressing. The result is tender, flaky fish infused with fresh herbs and balanced with sweet, sour and salty flavours.

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    Lemongrass Grilled Chicken (Ping Gai Noi)

    This Lemongrass Grilled Chicken, inspired by the Laotian classic Ping Gai Noi, is packed with aromatic lemongrass, garlic, coriander and toasted chilli. Roasted under weight to keep it juicy, then finished with a spicy, tangy dipping sauce, it's the perfect fakeaway feast.

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    Beef Bulgogi With Asian Pear Marinade

    Discover the speed and sizzle of Korean Beef Bulgogi! Chef Jeremy Pang shares his simple recipe for quick, BBQ-style bulgogi.
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    Thai Style Pineapple Fried Rice

    Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.

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