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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Malaysian Prawn Fritters

    These delicious Malaysian style prawn fritters are perfect for a quick and tasty snack.
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    Chinese Aubergine with Pork Mince

    Straight from Jeremy Pang's new book, Hong Kong Kitchen - this is all about bold flavours: ginger, garlic, chilli, and a meaty sauce that soaks beautifully into pan-fried aubergine.
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    Curry Puffs

    Super flaky homemade pastry stuffed with a fragrant curried potato and chicken filling
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    Ginger & Spring Onion Prawns

    Succulent savoury prawns with classic Chinese flavours of ginger and spring onion - served in a 'bowl' of crispy noodles.
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    Easy Beef Hor Fun

    Savor the goodness! Tender beef, wide rice noodles, and flavorful sauce come together in this classic Asian dish for a satisfying and delicious experience.
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    Claypot Black Bean Salmon

    This speedy Claypot Black Bean Salmon dish is a one-pot-wonder recipe you should master if you love simple, homely and earthy Asian flavours. Better yet, it also happens to be super easy to make at home yourself.
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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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    Braised Pork Belly In Red Fermented Tofu

    Chef Jeremy Pang’s recipe for Chinese pork belly: braised in a sauce of red fermented tofu and hard boiled eggs.
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    Pom's Thai Green Curry

    Try Chef Pom's fragrant and creamy Thai green curry
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    Pan-fried Turnip Cake

    Turnip cake, a staple in Dim Sum restaurants. This pan fried version produces a cake that is crispy on the outside and soft inside.
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