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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Delicious Filipino Chicken Adobo

    Delicious Filipino Chicken Adobo is a one-pan classic and widely regarded as the national dish of the Philippines. This Delicious Filipino Chicken Adobo recipe balances salty soy sauce, gentle sweetness and sharp vinegar to create a rich, braised chicken dish with a glossy, reduced sauce perfect for spooning over rice.

    The key to authentic flavour is caramelising the soy and sugar around the chicken before adding water, then introducing vinegar towards the end so it cooks through but still delivers that signature adobo tang.

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    Thai Green Papaya & Rice Vermicelli Salad (Som Tam with Noodles)

    This Thai Green Papaya & Rice Vermicelli Salad is a vibrant, refreshing salad made with crisp shredded green papaya, rice vermicelli and a bold dressing of lime, garlic, chillies, palm sugar and tamarind. Finished with crunchy peanuts and dried shrimp, it's a spicy, tangy dish that's perfect for warm days.

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    Indian Lamb Rogan Josh

    Kashmiri Style

    Indian Lamb Rogan Josh is a rich Kashmiri curry known for its deep red colour, warming whole spices and tender slow cooked lamb. This Indian Lamb Rogan Josh recipe follows a traditional one pot method, beginning with a freshly ground masala powder, browning the lamb properly and then slowly simmering with yogurt until silky and aromatic.

    Rogan Josh was popularised by the Mughals and became a defining dish of Kashmiri cuisine. The name refers to “red heat” and “clarified butter”, describing both its colour and its traditional cooking fat. The key to a great Rogan Josh is building flavour through whole spices, allowing the yogurt to assimilate slowly and giving the curry time to deepen over a long simmer.

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    Super Simple Steamed Mantou

    Super Simple Steamed Mantou are soft northern Chinese steamed buns designed for dipping into rich sauces like Singapore chilli crab or hearty curries. This Super Simple Steamed Mantou recipe focuses on kneading for elasticity, short resting times and a clever layered dough technique that creates delicate internal strands perfect for soaking up sauce.

    Mantou are traditionally plain steamed buns, sometimes deep fried in Singapore to serve alongside chilli crab. The key is achieving a smooth, elastic dough with a soft Play-Doh texture before shaping and steaming.

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    Mee Siam (Spicy Malaysian Rice Noodles)

    Mee Siam is a classic Malaysian and Singaporean rice noodle dish built around a bold rempah (spice paste) of dried chillies, shallots, garlic, shrimp paste and tamarind. This dry breakfast-style version is light yet deeply savoury, with fragrant dried shrimp, fluffy omelette and a squeeze of fresh lime.

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    Spring Onion & Ginger Chicken Stir Fry

    Spring Onion & Ginger Chicken Stir Fry is a classic Cantonese takeaway dish built around one of the most fundamental flavour bases in Chinese cooking: ginger, spring onion and garlic. Tender chicken thigh pieces are marinated and seared over high heat before being tossed with lightly charred vegetables and a savoury sauce of oyster sauce, rice wine and stock. The result is a fragrant, glossy stir fry where the sweetness of ginger and the aroma of spring onion shine through.

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    Beef Rendang – Slow-Cooked Indonesian Curry with Deep Coconut & Spice

    Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.

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    Pad Thai – Monsoon Valley

    Shiraz Pad Thai is a creative twist on the classic Thai street food favourite, combining the traditional sweet, sour and salty balance of Pad Thai with the rich fruitiness of Shiraz wine. Rice noodles are stir fried over intense heat with egg, tofu, pickled radish, dried shrimp and aromatics, then coated in a tamarind based sauce enriched with Shiraz. The result is a smoky, deeply savoury noodle dish where wok hei meets the bold character of Thai wine country cooking.

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    Shanghai Fried Noodles

    These Shanghai Fried Noodles are a quick and satisfying stir-fry of udon noodles, pork shoulder, shiitake mushrooms and pak choi. Finished with light soy, dark soy and a splash of stock, this simple noodle dish delivers maximum flavour with minimal ingredients.

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    Thai-Style Fried Chicken

    This Thai-Style Fried Chicken is inspired by Bangkok street food, featuring bone-in chicken coated in a deeply flavoured batter made with garlic, spring onions, coriander, black pepper and fish sauce. Fried until crisp and golden, the rice flour batter delivers a light, crunchy coating packed with aromatic Thai flavours.

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