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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Hong Kong Style Char Siu Pork

    Hong Kong Style Char Siu Pork is one of the most iconic Cantonese roast meats, recognised by its glossy red exterior, sticky caramelised glaze and tender, juicy interior. This Hong Kong Style Char Siu Pork recipe recreates that classic sweet and savoury flavour without artificial red colouring, relying instead on tomato paste, dark soy and honey for depth and colour.

    Traditionally hung in the windows of Hong Kong roast meat shops, char siu is roasted until lightly charred at the edges while staying succulent inside. The key is a well balanced marinade built on five spice, hoisin, soy sauce and honey, then slow roasting or barbecuing to develop caramelisation.

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    Stir-Fried Pork Belly in Black Bean Sauce

    This Cantonese-style Stir-Fried Pork Belly in Black Bean Sauce is rich, savoury and packed with flavour from preserved black beans, ginger, garlic and chillies. The pork is first blanched, then crisped in the wok before being lightly braised in a glossy black bean sauce.

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    Thai Rice Salad (Khao Yum)

    This Thai Rice Salad (Khao Yum) is a vibrant and refreshing Southern Thai dish featuring naturally blue jasmine rice, crisp vegetables, grapefruit, toasted coconut and prawn floss, all brought together with a rich sweet, salty and tangy fermented fish dressing. It's colourful, aromatic and packed with contrasting textures.

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    Pork and Mushroom Noodle Stir Fry

    A delicious stir fry perfect for a mid-week meal
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    ‘Flies Head’ Stir Fry

    ‘Flies Head’ Stir Fry is a quick and simple Taiwanese pork mince stir fry packed with Chinese chives and fermented black beans. Despite the unusual name, there are no flies involved. The name refers to the appearance of fermented black soy beans, which resemble tiny black dots scattered through the dish.

    This ‘Flies Head’ Stir Fry recipe balances savoury fermented black beans, sweet hoisin, gentle heat from chillies and the bold garlic flavour of Chinese chives. Cooked properly over high heat, the pork becomes separate and lightly crisp while the chives stay vibrant and slightly crunchy.

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    Recipe Of The Month: Chocolate Spring Rolls

    A sweet little twist that takes a common appetizer to special dessert.
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    Alternate Ways To Cut Mango and Cucumbers

    Alternate Ways To Cut Mango and Cucumbers is a knife skills tutorial inspired by street food techniques from Thailand and India. This Alternate Ways To Cut Mango and Cucumbers guide shows you how to julienne an unripe mango cleanly against the stone and how to fine dice a cucumber while keeping it mostly intact for control and precision.

    These techniques focus on stability, control and using the natural structure of the ingredient to guide your knife. While traditionally done in the hand by experienced street vendors, this version adapts the methods safely for the home cook.

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    Lotus Leaf Chicken Fried Rice

    This Lotus Leaf Chicken Fried Rice is packed with earthy shiitake mushrooms, sweet Chinese sausage and savoury dried shrimp, all wrapped in fragrant lotus leaves and steamed until aromatic. The extra steaming step infuses the rice with a delicate tea-like flavour, making this a simple yet impressive dish.

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    Vegetarian Dan Dan Noodles

    This Vegetarian Dan Dan Noodles recipe is a creamy, spicy twist on the Sichuan classic, featuring chewy wheat noodles topped with savoury crumbled tofu and preserved mustard greens in a rich sesame and chilli sauce. Finished with homemade chilli oil, toasted Sichuan peppercorns and spring onions, it's packed with bold, nutty and numbing flavours.

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    Turmeric & Dill Fish

    Turmeric and Dill Fish is a vibrant Vietnamese-inspired dish where chunks of white fish are marinated in a fragrant paste of galangal, garlic and turmeric, then quickly stir fried with spring onions and fresh dill. Finished with a light fish sauce and lime dressing, the dish is fresh, aromatic and lightly caramelised, with herbs playing a starring role.

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