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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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    Haddock With Soy And Ginger

    Tender haddock infused with the flavors of soy and ginger.
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    Hong Kong Pork Chop Sandwich

    Macau Style Pork Chop Bun

    Hong Kong Pork Chop Sandwich, also known as a Macau style pork chop bun, is one of the most iconic street food snacks found across Hong Kong and Macau. This Hong Kong Pork Chop Sandwich recipe keeps things simple and nostalgic, featuring a tenderised pork chop marinated in soy, five spice and rice wine, deep fried until golden and served inside a crusty roll with Japanese mayo.

    It is a guilty pleasure classic. The pork is lightly bashed to tenderise, coated in a creamy cornflour marinade, then fried at controlled heat to keep it juicy inside while crisp on the outside. Served in a cheap and cheerful crusty roll, this sandwich is all about texture and flavour.

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    Di San Xian (Three Treasures of the Earth)

    This Di San Xian is a classic dish from Northeast China, combining crispy potatoes, silky aubergine and sweet peppers in a savoury soy and Shaoxing sauce. Simple yet incredibly satisfying, it is a delicious vegan stir fry that is perfect served with steamed rice.

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    Biang Biang Noodles (Hand-Pulled Noodles)

    Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.

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    How to Steam Without a Bamboo Steamer

    Bao Bun Steaming Techniques

    Steaming is the gold standard method for cooking bao buns and dim sum. A traditional bamboo steamer naturally absorbs excess condensation, preventing water from dripping back onto your food. However, if you do not own a bamboo steamer, there are several effective alternatives that will still give you light, fluffy bao without sogginess.

    The key principle is controlling condensation. Any flat metal or glass lid will collect steam, which then drips back down onto the bao. Managing that moisture is the difference between perfect bao and soggy buns.

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    Ayam Kecap (Sweet Soy Sauce Chicken)

    Delicious Indonesian Chicken recipe. Made with kecap manis which is a thick aromatic soy sauce- this dish is sticky, sweet and would work perfectly with steamed rice.
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    Thai Boat Noodle Soup

    A big warming bowl of noodle soup, packed with deep savoury and aromatic flavours
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    Super Crispy Japanese Fried Chicken

    Christmas-Style Karaage on the Bone

    Super Crispy Japanese Fried Chicken is inspired by Japan’s famous Christmas fried chicken tradition, where families order crispy chicken feasts to celebrate the holidays. This Super Crispy Japanese Fried Chicken recipe combines a classic soy, sake and ginger marinade with a light flour and cornflour coating to create ultra crisp skin and juicy meat.

    The secret is controlling the oil temperature. Start hot to seal the coating, lower the heat to cook the chicken gently through to the bone, then raise the heat again for a final crisp finish.

    The result is golden, crackling skin with tender, flavourful meat inside.

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    Japanese Custard Pudding (Purin)

    This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.

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