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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Pinoy Pickled Chilli Sauce

    Pinoy Pickled Chilli Sauce is a vibrant Filipino style condiment that delivers a powerful balance of sour, sweet, salty and spicy flavours. Inspired by traditional Filipino sawsawan dipping sauces, this quick chilli pickle combines fresh chillies, Thai shallots, ginger and garlic with rice vinegar and sugar to create a sharp, aromatic sauce that develops even more flavour over time. Perfect alongside grilled meats, crispy pork belly or barbecue dishes, this Pinoy Pickled Chilli Sauce adds heat, brightness and punch to any feast.

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    Deep-Fried Stuffed Chicken with Lemongrass Sausage

    A festive whole chicken stuffed with fragrant lemongrass sausage meat, first steamed to cook the filling and keep the meat tender, then deep-fried until the skin becomes golden and crisp. Served with a bright lime and fish sauce dressing, this dish combines Thai aromatics with classic crispy chicken.

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    Singapore Noodles

    Singapore Fried Rice Vermicelli

    Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.

    This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.

    The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy. 

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    Fresh Vietnamese Green Mango and Prawn Salad

    Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.

    Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.

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    Dan Dan Noodles with Tofu

    Spicy, savoury and creamy noodles topped with a delicious crumbled tofu topping.
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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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    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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    Hong Kong Style Spam & Egg Macaroni Soup

    This Hong Kong café classic is a comforting breakfast dish featuring macaroni in a light chicken broth, topped with crispy fried spam and a golden fried egg. Simple yet satisfying, it’s a perfect example of cha chaan teng fusion cuisine.

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    Chinese Hot & Sour Soup

    An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!

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    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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