Asian cooking classes in London
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£40.00

10.5" PRE SEASONED CARBON STEEL WOK

Get ready to cook up a storm with our 10.5" pre-seasoned carbon steel wok.

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    Recipes

    recipe-Tamarind Prawns with Sambal Belacan (Udang Goreng Asam)
    Tamarind Prawns with Sambal Belacan (Udang Goreng Asam)

    Experience the perfect balance of tangy, earthy, and smoky flavours in these prawns, paired with a fiery sambal belacan sauce.

    recipe-Pork Vindaloo
    Pork Vindaloo

    An aromatic Goan-style Vindaloo with layers of spice and full of flavour.

    recipe-Pandan Leaf Chicken (Gai Hor Bai Toey)
    Pandan Leaf Chicken (Gai Hor Bai Toey)

    Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.

    recipe-Teriyaki Chicken
    Teriyaki Chicken

    A simple, classic one-wok wonder

    recipe-Malaysian Sambal
    Malaysian Sambal

    Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.

    recipe-Steamed Egg Custard Pudding
    Steamed Egg Custard Pudding

    Soft egg custard with a quick cherry jam - perfect for an after dinner sweet treat

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