Learn . Laugh . Eat
In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential. I find that large squid also benefit from this prepoaching – it softens the squid significantly, allowing the pieces to take in more flavour when stir-fried in the savoury sauce.
This Flash Fried Beef and Broccoli recipe has been slightly tweaked from its original form in Jeremy's first cookbook ('Chinese Unchopped') where he used venison instead of the beef - but, spoiler: it's just as good! Think classic flavours, speedy wok cooking and one helluva sizzling stir-fry dish.
These Mixed Tempura Lettuce Wraps are the perfect summer starter if you're looking for something light, fresh and easy to make. Flavourful tempura prawns and veg are served in a crisp lettuce cup for this quick recipe. (Psst. Look out for Jeremy's signature lettuce-cup-hack that you never knew you needed until now!)
Our Flash-Fried Cabbage with Dried Chillies and Sweetened Soy recipe is inspired by a long (but dramatic!) trip Jeremy took to the Sichuanese highlands. It also features in Jeremy's first cookbook, 'Chinese Unchopped'. Quick, vegan-friendly, and bursting with quintessential Chinese flavours - this speedy street food favourite packs a real punch.
If this simple Baked Salmon Donburi with brown rice isn’t the best of homestyle quick Japanese cooking, we really don’t know what is! #Sponsored by Neff, this #WokWednesday dish brings together authentic flavours and easy-to-follow instructions to create one helluva tasty plate of food.
When you purchase a new wok, you might be keen to get cooking in it right away. However, it is essential that you fully understand how to care for and clean your wok before you get started, otherwise you could do some damage that means it won’t last as long as it should.... Read more
Put your leftovers to good use in this quick and healthy vegetable stir fry recipe, created by celebrity chef Jeremy Pang! Using leftover noodles, mushrooms, broccoli and pepper from our London cookery school, this simple recipe can help to reduce food waste - something which we are aiming to tackle on a much larger scale in our upcoming charity event Wokfor1000, held in partnership with Borough Market and Plan Zheroes.
We can't get enough of sriracha so much so we made cocktails using it. Yes we went there. <hr style="border-top:1px solid #888;"> Want to become a wok-star?! Learn how to cook this authentic dish and more in one of our cooking classes: <p><a href="/classes?nextAvailable=true" style="background-color:#e2231a;color:#ffffff" class="btn btn-primary btn-sow">Cooking Classes</a></p>
Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe visited School of Wok and showed us how to cook the most authentic Pad Thai. <hr style="border-top:1px solid #888;"> Learn how to cook this pad thai recipe and more in one of our great cooking classes! <p><a href="/classes?nextAvailable=true" style="background-color:#e2231a;color:#ffffff" class="btn btn-primary btn-sow">Cooking Classes</a></p>
Cooking aubergine can be a bit of task; due to its sponge-like nature it can turn out very oily or even rubbery if undercooked or sealed the wrong way. Here the initial frying off of the aubergine works in the same way as searing a piece of meat before a slow cook. Sealing each piece and then braising the aubergine enables it to absorb the flavours of the rich sauce more gradually, while cooking through evenly.
You know what perfectly complements flowers? Chocolate! Inspired by the Japanese Pocky, these wonderful homemade treats are a wonderful way of giving a bit of care and indulgence to anyone celebrating Mother’s Day this year. Sealed in an airtight box the pocky will last up to 7 days.
Everyone loves a crepe, right? Well, here we have taken the classic crepe recipe and added something very special. Duck. No, we haven’t gone quackers, this is brilliant. Savoury crepes are the dream, and with these sweet, salty flavours we have taken savoury crepe to a whole new level.
School of Wok delivers another Asian-inspired twist, this time on a British classic. This pork mix started life as the base mixture used to create patties for a delicious Bahn Mi, but the fresh and punchy flavours work great as a Vietnamese-inspired take on the traditional scotch egg.
To celebrate St Andrew’s Day; a Scottish celebration where traditional food, music and dance is enjoyed, we have taken an indulgent sweet Scottish recipe and added a heavy pinch of Chinese Five to give it an extra kick of warmth and flavour. This treat is perfect for anyone with a sweet tooth and best served as an accompaniment to coffee. Feeling brave? Add a pinch of chilli powder as well to really steam your dumplings!
On Tuesday 1st November in a chilly Borough Market, School of Wok hosted over 200 ‘chefs’ and volunteers, joining together to learn, prepare, cook and package over 1000 meals, to be delivered to 22 separate charities over the city of London.... Read more
Take one part casual pub-type environment, add one part savoury, snacky and satisfying menu, center it all around Japanese ingredients and flavours, and what you get is a fantastic result known as Izakaya style eating; popular in Japan and making it's way to the forefront of the UK dining scene. Read on to find out more!... Read more
Next month the school is proud to be hosting Thai chef and entrepreneur extraordinaire; Saiphin Moore, founder of the incredibly successful restaurant; Rosa's Thai Cafe. Having worked our way through both her menu and cookbook, we at School of Wok could not be more excited to learn all the tricks up her sleeve on how to create delicious, authentic-yet-domestic-kitchen-friendly Thai food. In preparation for her class, we sat down with her to find out all she knows, as it seems everything Saiphin touches turns to gold!... Read more
In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential. I find that large squid also benefit from this pre-poaching – it softens the squid significantly, allowing the pieces to take in more flavour when stir-fried in the savoury sauce.
- Keeping veg crispy and crunchy, but cooking out any ‘grassyness’ - In Sichuan – it would be full of dried chillies & Chilli oil - If cooked right, this should take no longer than 3 minutes - Light – soy – saltiness, the sugar, to accentuate the sweetness of the cabbage
José Pizarro has become one of the most successful Spanish chefs, known for his successful restaurants, acclaimed cookbooks, as well as his warm, knowledgeable, and passionate approach to food. In anticipation of his [exciting class](https://www.schoolofwok.co.uk/classes/an-evening-with-jose-pizarro-jeremy-pang) with us next month (22nd April) we found out a bit more about what makes this incredible chef tick.... Read more
For many of us at School of Wok, nothing is quite as satisfying as a long, lingering dim sum meal. From the parade of dishes, flavours and textures, to the warm feeling that comes from sharing everything, this style of eating is one in which our quest for knowledge (and experience!) never ends. Keep reading to find out more about the art of dim sum making.... Read more
In Chinese tradition, serving fish whole, signifies abundance in life. It is often a customary way of eating during any type of celebration, but especially significant during Chinese New Year. This particular recipe combines the salty, earthyiness of black bean, with a hit of chilli and a beautifully lightly steamed fish. Great for flavour, balance, and abundance. Gung Hay Fat Choy!
Alfred Prasad knew at a young age (with the help of his parents guidance) that working in food was the perfect way to combine all the things he loved the most; science, the arts, and eating. In anticipation of his upcoming class with us on [19th February](https://www.schoolofwok.co.uk/classes/masterclass-with-alfred-prasad-and-jeremy-pang), we sat down with Alfred to find out a little bit more about this inquisitive, meticulous and gregarious chef.... Read more
Dan Doherty has been executive chef of London's popular 24 hour restaurant Duck & Waffle since 2012. And for one night only (4th March) he's taking charge of School of Wok's kitchens. In anticipation of his upcoming class, we sat down with Dan for some insight into the world of this innovative chef. Here's what he has to say:... Read more
Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
The popularity of Vietnamese food in the UK continues to rise at an astonishing rate with tons of restaurants now specialising in Vietnam's national dish, pho (a wholesome noodle soup). However, one element of the cuisine has gained recognition as of late and is emerging fast as a contender to challenge Britain's best street food – Banh Mi!
Everyone at School of Wok is so glad it's finally Easter. It's been non-stop at the here since Christmas – especially with Chinese New Year last month – so we're all looking forward to a bit of a break this four-day weekend, as I'm sure the rest of you all are!... Read more
After reading a rave review of Bao London on one of my favourite food blogs, The Skinny Bib, I knew I had to get down to try these tasty looking buns. So I headed down to [KERB](http://www.kerbfood.com/kings-cross/) last week to see what how good these 'xiao chi' ('small eats') really were...... Read more
We are very proud that Jeremy was invited down to Gordon Ramsay's michelin starred restaurant on Royal Hospital Road in London. Jeremy was a judging guest during the cook off between two Chinese establishments - London's Kai restaurant and Blackburns Yu and You restaurant.... Read more
So much of Chinese cuisine, especially that which is typically cooked in the home, can be built around simple pantry staples. From sauces to oils, to spices, having some of the basics to hand can make whipping up a quick Asian-inspired dish simple, quick and cost effective. Case in point- the dried Chinese noodle. Noodles are a wonderful way of adding texture, flavour, and a bit of bulk to round out a dish. Today, we took to Jeremy's new book Chinese Unchopped to help give you some basic tips on how to make the most of out this classic pantry cupboard ingredient.... Read more
It's summer. It's hot. Typical daydreams at this time of year might include a sandy beach, a drink with a little umbrella, and an unplanned, unrushed day. But according to researchers 'staycations' have become the new answer to the packaged deal abroad- which can often leave you with an overcrowded beach and a watered-down drink instead of the shiny postcard holiday you were dreaming of.... Read more
Gallo Pinto refers to the eternal marriage of its ingredients: rice beans, meat or fish, fried plantains, carrot, tomato and cabbage salad. The idea is for the dish to burst with bright colours and delicious flavours. So here it is, our take on this dish: Spring Rolls filled with bean rice and beef. Enjoy!
We first laid eyes on blogger and supper club host The Boy Who Ate the World aka, Guan Chua, last year during his tv debut as chef contestant on Channel 4's programme The Taste, led by wellknown chefs Nigella Lawson, Anthony Bourdain, and Ludovic Lefebvre. After earning the respect of hard-to-please Bourdain, with his impecable understanding of Malaysian flavours and techniques (his home cuisine), we knew this rising star was one to keep our eye on!... Read more
Long hours of writing after teaching a full day of classes, recipe testing on the weekends, using his wife, School of Wok staff, family members and friends as sounding boards and taste testing guinnea pigs- these tactics seem to be the only way to be able to both run a business and write a book at the same time (and sort of sometimes sleep a little bit).... Read more
It's hard to believe in just three weeks we welcomed, trained, and bid fairwell to our newly trained chefs. Like wee baby birds they quickly spread their wings and soared on their own- away from the School of Wok nest and out into the culinary world. They grow up so fast don't they?... Read more
Vietnamese cuisine is all about fresh ingredients, herbaceous aromatics and often the zing of citrus, punch of chili and umami flavours of fish sauce and shrimp paste. It is a beautiful and interesting way of cooking and tends to go hand-in-hand with the lighter, fresher fare we tend to gravitate towards come summer. Have we got your mouth watering yet? Here are a few wonderful dishes to try, that will start you down the vivacious path that is Vietmanese cuisine.... Read more
Anyone who has sifted through the internet recently, whether it was catching up on blogs, browsing through various online shops, or even just the news, has likely to have come across something so rediculous, so absurd that it has made you do a double take. You think "is this real" or "is this some April fools joke" etc. You go back, try to look at it again with fresh eyes to make sure you really are seeing what you think you are seeing. You might laugh, sigh, or even just plain grunt outloud when you come to the acceptance that it is in fact real. Next step, perhaps, is a feeling of slight dismay as you think to yourself "why didn't I come up with that idea first???". Have a look through our recent lazy Sunday browsing finds. We definitely had a few of those 'why didn't we do this first?!' moments. Which is your favourite?... Read more
We bang on quite a bit about our love of all Far Eastern cuisine. I mean, it's our job and all, so it does come with the territory. However, it has come up more than a few times in discussion at the school (occupational hazzard) just why we love Chinese food so much- not as chefs or event planners per say, but as people who work and cook daily. With the ideals of wanting to look after ourselves and our families, utilise our leftovers and every penny that goes towards our weekly food budgets, and make something tasty, interesting, and let's face it, quick - Chinese food in all honesty, ticks the boxes. Here's what our guys in the kitchens and the office had to say.... Read more
When the winter weather finally breaks we Londoners flock to the great outdoors, doing as much as we can, from eating and drinking, to shopping to commuting al fresco. Over the years London's market scene has really come into its own, from daily food trucks and stalls like KERB, to the ever popular (albeit touristy) Borough and Notting Hill Markets. But don't think for a moment that it stops there!... Read more
Now that spring has sprung (finally!) our gardens are overrun with all kinds of creepy crawlies, just looking to nibble on anything they can get their mits on. Here's your chance to put those insects to good use, and save your freshly sprouting tomato plants too! Scoop 'em up by the handful and turn 'em into an Indian-inspired lunch!
With Easter right around the corner (hello, four-day weekend!!) it's easy to be reminded of the merchandised holiday wherever you go. You can't throw a stone without hitting a chocolate egg, gift basket or Easter-inspired recipe or cooking tip no matter what grocery store or shop you enter.... Read more
This week we've had a moment to catch up with one of our favourite bloggers and culinary adventurers; Lizzie Mabbott from Hollow Legs. As we at the school are preparing for her hugely anticipated sold out supper club to launch of her first book; Chinatown Kitchen, AND her additional supper club launch on 16th April (places still available!), we wanted to know more about what inspired her to take to the internet- capturing her travels, exploration of her cultural herritage via her kitchen experiments, and her discovery of some delicious hidden gems whilst eating her way around London and beyond.... Read more
This week at the school whilst we are chopping, stir frying and folding away, our minds are elsewhere. We are thinking about our own personal chefs, chaufers, cheerleaders, doctors, teachers, leaders, comedians, tailors, banks, carpenders, bartenders and counselors; our mums. And though we are a mixed bunch ourselves; some with children and some who still behave like children (ok that's everyone really), one thing we know for sure; we owe a hell of a lot to the lady who has supported us all along the way.... Read more
oday marks the celebration of 'Lantern Festival', and the close of Chinese New Year festivities. Lantern Festival is celebrated on the 15th day of the new lunar year, so like the start of Chinese New Year, will not fall on the same Western (solar) calendar date each year.... Read more
This week we have had the pleasure of sitting down with TV chef, author, and teacher Ivor Peters aka. The Urban Rajah to find out a bit more about his love affair with food, the story he tells through cooking, and what we can expect on his upcoming Spice Academy class with us, taking place Friday 27th March. Ivor's soulful approach to developing aromatic flavours coupled with his lively charasmatic personality is certain to make his debut class with us a one-of-a-kind experience to remember! Just listening to the description of the dishes he loves has our stomachs rumbling and our taste buds salivating!... Read more
We at School of Wok are big advocates of cooking from the heart, no matter what time of year it is. That said, Valentines Day is a perfect excuse to stir in a little bit of extra attention, care and devotion, no matter who you are making it for! Whether it's for your partner, your children, your friends or yourself (yes, you deserve the attention too!) our Five Spice Chocolate Fondant Cake is a wonderful way of saying 'I love you'!
From warm drinks and spiked hot toddies to soups, there is always more than just one way to fight the cold winter blues. We at the school like to multi-task as much as possible, using dishes like Hunan Beef to not only warm up our insides and make our mouths happy, but using the spice from the chillies to boost our serotonin levels and keep our spirits lifted as well!
Jeremy Pang has spent many years working incredibly hard behind the scenes in his own kitchens, putting blood sweat and tears (well, hopefully not too many tears) into his own School of Wok. Recently however, Jeremy's face has become a regular part of our tv watching experience, as his recent appearances on Channel 4's Sunday Brunch, and Food Network UK's The Big Eat are coaxing us off the sofa and into the kitchen to test out our wok skills. As Jeremy makes his way onto the nation's stage we sat down with him to see what he thinks about this whole process.... Read more
Here at School of Wok we are celebrating the premier and first of hopefully many of Jeremy Pang's appearances on Food Network UK School of Wok, and we hope you've had a chance to catch it! If not, have no fear, Jeremy's guest chef appearance on The #Big Eat will run up until mid-March, so you've got plenty of time to tune in (however you'll want to see it before 28th Feb when the opportunity to enter our give away ends!).... Read more
Resolute adjective admirably purposful, determined, and unwavering Happy New Year! Here just a matter of days into the year 2015 many of us have reflected to BE more resolute, in one way or another. Whether it's the promise we make to ourselves to take better care of our physical well being with more wholesome eating, more exercise, more sleep, or the quest for knowledge. It's hard not to reflect a little on how we as individuals can become more productive, happier, fulfilled, resolute people. 'Resolute' is a wonderfully powerful, aspirational word, that often and unfortunately develops a watered down meaning when shoved into the phrase 'New Years resolutions'. It seems obligatory, unnecessary and forced upon us like another piece of fruit cake after Christmas dinner.... Read more
At this point in the season many of you may have already settled on what dishes will make their appearance at your Christmas dinner table; whether it's the traditional dish you cook every year, or a new recipe you've tagged in your favourite food magazine or blog (ours we hope!) it's a time of year to look forward to. No matter what you are planning to cook, at this stage we are all counting down the days until we stop working, and can remain in our pj's until noon without any guilt or explanations required, celebrating in our own special way with friends and family.
While there are several different varieties of Nasi Lemak, the basic elements tend to be: coconut rice, ikan bilis (mini fried anchovies) and sambal (a sort of hot, spicy, chilli paste) topped with peanuts, cucumber and egg - one ingredient included in almost every Malaysian meal it seems. Nasi Lemak is often eaten for breakfast in Malaysia but is suitable at any time of day. Whatever time it is, we hope you enjoy this Malaysian staple!
Last Friday we welcomed the legendary Ken Hom at School of Wok with open arms, wide eyes, and perked-up ears, eager to pick up any tips offerred from the Chinese culinary master himself. What we were not quite expecting was just how humble, laid back, and friendly Ken would actually be! Not that we expected a ball of fire-breathing-Gordon Ramsey-style-fury, but given Ken's experience and knowledge, he has certainly earned the right to put on a few airs in our books. Instead Ken was warm and welcoming, eager to share tips and encourage chefs and students alike as we celebrated the launch of the school's professional training school; The Oriental Culinary Institute... Read more
From multiple food campaigns like ‘Meetless Monday’, to informative if not scary documentaries about the meat industry like Food Inc, to Beyonce and Jay Z’s popularised 22 day stint as vegans, we are pretty much at the point where unless you are actively choosing ignorance, it is common knowledge that substituting vegetables for meat can be economical (not that Beyonce’s veganism had anything to do with her finances), more sustainable for the environment, healthier for our bodies, and yes, still tasty.... Read more
The term ‘fusion food’ was almost considered a dirty word after its long run-turned-mediocre, over popularized and overworked presence in the 90’s. In the early 00’s chefs and restaurants scaled back and returned the classics, distancing themselves from the trend by keeping regional cuisines distinctly separate and authentic, after so many unsuccessful food mash-ups.... Read more
Halloween or All Hallows’ Eve falls each year on the 31st October. It is a holiday we tend associate with all things scary and ‘beyond the grave’, from ghosts and ghouls, to scary spiders and things that go bump in the night. Though there have been conflicting thoughts on its origin and religious influence, many western countries tend to celebrate this holiday with secular traditions including door-to-door trick-or-treating, dressing up in costumes and pumpkins carving. It is also associated with candy, caramel, and other not so healthful treats. Keeping this in mind we at the school would love to offer you some delicious and innovative alternatives to the standard gummy sugary treat, with of course an oriental twist. Those bags of Haribo won't stand a ghost of a chance!... Read more
Here are Jeremy’s top ten tips to creating the most sumptuous stir fry. Give them a try and let us know how your next one goes! Stir fries are a quick, healthy and economic one-pot wonder. But they should not be considered just ‘student food’ despite their understandable popularity amongst younger cooks. They are delicious meals in their own right, though they are also a great way to use up leftover bits and bobs you find in the fridge, as well as a way to deliver otherwise unappealing vegetables to a fussy eater.
‘Health food’ should never be synonymous with ‘boring food’ when it doesn’t have to be! Contrary to popular belief Asian cuisine can be some of the healthiest out there when cooked properly. Using fresh ingredients often with a focus on vegetables, most dishes are cooked quickly, leaving little time to absorb oil and become mushy or greasy. Crunchy veggies, fragrant spices, and even a little kick of chilli here and there is a great way to leave you feeling refueled and energetic after a meal, rather than ready to melt into the couch in attempts to digest.... Read more
Anyone who has ever procrastinated in the last year or so has heard of BuzzFeed.com. It’s the website with random quizzes you see friends posting about on Facebook (yes please what 90's rap icon am I?), top 20 GIFs about whatever age group you fall into and how old you must feel, and surprisingly interesting sound bites on pop culture, current events and popular food trends. While it’s the type of website to be read with a grain of salt, it just so happens that as of late they have been enthusiastically talking about some of the same things we have been, namely Dim Sum. It seems the ‘touches of the heart’ (the literal translation of Dim Sum) that we have been cooking up and enjoying for years are now very on trend and fashionable! In fact, dim sum is becoming so commonplace and popular you can even find ready-made varieties in some local supermarkets (though you may be better off making your own in this case)! And while the next food trend is surely just around the corner, we wanted to take a moment to share with you just how much we love this type of eating. With a focus on a variety of tastes and textures, family-style sharing plates, and lengthy and leisurely eating, dim sum just about covers all of our favourite things when it comes to dining. Here are a few of our go-tos that you may not have heard of before:... Read more
What goes on behind the scenes during shows like Sunday Brunch? After last Sunday’s guest chef appearance by our own Jeremy Pang, we wanted to know more so went directly to the horses mouth to get the scoop on what it’s like to cook on live tv.... Read more
Stir frying has never been so easy After a hard day's work it is always tempting to reach for the nearest instant noodle pack. It's quick, it's easy to put together, but no matter what the packaging says, it always tastes like salted rubber. Why not give your digestive system a break and whip up something equally as simple, but with ten times the taste and health factor. Here's School of Wok's top four knock out noodle recipes:... Read more
Swapsies! We've all felt that moment of inspiration in the kitchen, when nothing short of a chilli beef stir fry or sweet and sour chicken will do. This will usually end when, after a quick Google search, you find the recipe contains an ingredient that requires a trip to the nearest Chinese Supermarket. This could be done if you had time to spare, but these cravings usually occur late in the afternoon when the kids are hungry and energy levels have hit an all time low. Well with a little imagination you can swap those ingredients for something a lot more convenient. Here's our top five substitutes for South East Asian ingredients, for those times when the usual 'Spag Bol' just won't do.... Read more
Here at the School of Wok we've just completed a week -long intensive Dim Sum course and not only did the students survive, but we are pretty sure they also learnt a thing or two. One may think the diminutive Dim Sum is something akin to the harmless cupcake-small tasty and mastered by amateur bakers worldwide, but these perfect little parcels have brought seasoned chefs to their knees for centuries.... Read more
A two-week holiday in Iran is not enough to cover the mind-blowing sights and experiences it has to offer. In Tehran you can take a fifteen-minute cable car from the edge of a bustling and rather warm city to a majestic ski slope. It doesn't make sense, but that's Iran for you- a lot of it doesn't make sense and that's what makes it so wondrous and surprising. I do, however, feel like I sampled a great deal of the exquisite traditional cuisine of Iran, and have come home with a few ideas that will find their way into my own cooking.
I fell in love with an Iranian and then I fell in love with Iranian food. Or was it the other way around? He's a great cook and he had me at "hello would you like to try my Persian Lamb?" This month we will be visiting Iran and I can't wait to be fed by my husband's food crazy family. Persian cuisine is all about fresh herbs, nuts, rice, tender meat and, of course, lashings of saffron. It's the most expensive spice in the world because it takes about 80,000 flowers to produce 1 lb of saffron and the threads must be hand picked. So when you use it you'd better know what you're doing. Just follow the Persian's lead:... Read more
The thing about Hong Kong is you can find a Starbucks on most street corners, but next to it you'll also find the most amazing speciality shops selling traditional food that has been around for hundreds of years. The local dessert houses serve up dishes like Black Sesame Soup and Tau Fu Fa (silky tofu drenched in a sweet syrup) and in Sheung Wan you can get every kind of dried seafood you can imagine- scallops, oysters, shrimp, sea urchin, you name it, they've dried it.
Hooked. That's the only way I can describe my feelings after spending two weeks filming a travel series in Hong Kong with head chef Jeremy Pang. I'm hooked on this city where people prefer to drink a mixture of tea and coffee rather than choosing between the two, where I can have noodles for breakfast and get an incredible pressure point massage at any time of the night or day. But most of all I'm hooked on the food. Here's a dish that I can't get out of my head, and am determined to perfect at home: Crispy Duck served with Man Tou (sweet, soft milk rolls).
I've been obsessing over Sichuan Peppercorns ever since I tried head chef Jeremy Pang's Cucumber and Sichuan Peppercorn pickle. It's often combined with chilies for a sensation the Chinese call "ma la", literally meaning "numbing-hot", which I mistook for an allergic reaction when I first tried it. Now my addiction is such that my husband had to stage an intervention when I tried to add it to my breakfast omlette; I still think it would work. Here's an idea that everyone should approve of: Sichuan Peppers and Popcorn. I know, it's out there, but try it once and you will never look back. Simply grind the peppers and add them to melted butter. Let that simmer for a while until the peppers have infused the butter and then pour it all over your popcorn- pure peppercorn paradise!... Read more
Jeremy Pang on Channel Four's Sunday Brunch I don't know if any of you tuned into Channel Four’s Sunday Brunch to see our head chef Jeremy Pang demonstrating noodle pulling, but I couldn't believe my eyes! Basically Jeremy spoke us through the process as expert noodle puller, Kampo, took a lump of dough, twisted it a few times, slammed it against the table and produced hundreds of perfectly formed noodles. It was enough to make this muggle believe in magic, but like all good magicians Jeremy had a trick up his sleeve and I set myself the challenge of finding out what it was.... Read more
My Sichuan Pepper love affair is still in full swing, but I have to admit I've met another ingredient that I've been seeing on the side: black beans. They're super healthy and undeniably delicious. Here are two recipes that can be knocked up in fifteen minutes and will rock your world.
Hello School of Wokkers! It is with a sense of excitement and a little trepidation that I join the School of Wok team as their resident blogger. Let me be upfront about one thing: I am no culinary expert. I have filmed a lot of good food and produced some television shows featuring questionable culinary skills (not telling which ones), but when it comes to wokking I never really knew my Char Siu Baau from my Baozi. That's until I met the School of Wok team and my sweet and sour love affair with the wok world began. So far I've tried out their Dim Sum Scoff n Quaff (boy was I tipsy!) and their recent Supper Club (boy was I tipsy!) and both featured some of the most sensational food I have ever tasted.... Read more
As we (begrudgingly) embrace the Superfoods and Detox Smoothies of the early New Year, we at School of Wok have also decided to chase away those January blues by looking ahead and taking inspiration from the up-and-coming food trends that are predicted for 2014. Here are a few predictions set by the media, as well as some of our own!... Read more
I'm Benjamin, the new blogger for the website. To welcome me to the SOW team, Jez thought it would be a good idea for me take over ‘Jess's Recipe Adventures' section by giving me one of his own recipes to try out - not sure if this is a test or not but here goes...let's see if I'm still writing the blog next week!... Read more
Although China is officially a non-religious state, many Chinese people living in China now celebrate Christmas. Perhaps western commercialism has influenced the holiday celebrations in China, along with an opportunity to focus on family, or food, or a variety of other possible influences for this fairly recent occurence. Here at the School of Wok we're not complaining as it gives us the perfect opportunity to explore some dishes and customs enjoyed at Christmas in China.... Read more
Cooked in a clay pot, this dish is bursting with heat and flavour with a delicate savoury tang, from the red rice vinegar which you could substitute with balsamic vinegar if you wish. Sichuan Aubergine, according to Head Chef Jeremy, is spicy and slightly sweet, and melts in your mouth.This warming and comforting aubergine dish may just be the recipe you need for the Autumn and Winter months!
The other week I popped along to Café Spice Namaste in E1 to watch one of the Incredible Spice Men, Cyrus Todiwala, demonstrate the versatility and diversity of turkey. With Christmas just a matter of weeks away (less than 8 weeks, folks!) it’s already time to start thinking about Christmas parties, gifts, and most importantly, food! While it is traditional to have turkey primarily at Christmas and overlook it the rest of the year, it is a meat that is healthy, versatile, relatively cheap, and can be spiced up to eat during any season. Chef Todiwala engaged with us with his easy banter, quite often diverging from his point to answer questions. He left us with a wealth of facts and interesting anecdotes to ponder as we watched him cook and ate his delicious dishes. For instance turkeys apparently originated in Mexico! Who knew?! Also, turkeys lay their eggs only in the summer months, requiring thirty times as much food for only a third the amount of eggs that chickens provide. This is probably why we don’t see or hear much about them comparatively.... Read more
After experiencing at first hand the Head Chef of Matsuri, Mr Hiroshi Sudo, demonstrate the art of sushi making I wanted to find out more, and discover if it was possibly quite as easy as he made it look. Where better, than our very own School of Wok to get some top tips and expert opinions? To listen to the chefs talk about their favourite sushi made me wonder what I have been missing for so long - despite being only too aware of this ongoing food trend I have only recently discovered the delights of maki rolls and nigiri. They were quite happy to pass on their wisdom and experience with details of what to try next and why. Clap your hands! When working with rice, dip your hands in water, then clap once. Having your hands this wet is perfect for working with sticky rice. Stick it! Lay out your nori, then your rice, then a line of wasabi, then your fish. Leave a little space on the nori for overlap. Roll it carefully (using a bamboo sushi mat if you have one) and then stick the nori to itself by using a few grains of sticky rice like blu-tack. Keep it simple! For a dinner party, lay out all your ingredients for a simple hand rolled Temaki, and everyone can make their own without the need for sushi mats. Eat them straight away so you get that wonderful crunch from the nori. Keep it small! Each piece of sushi needs to fit elegantly in your mouth, so cut or roll them into bite-size pieces. Relax! Don't worry about the final results, just enjoy the process and more importantly, the food. Book in for one of the School of Wok Sushi making classes with Yolanda here.... Read more
The finalists for the 2013 British Cookery School Awards have been announced. The School of Wok is honoured and more than excited to have made it to the final round in no less than three categories! The School of Wok itself is one of six finalists for the Best Specialist Cookery School; Head Chef and founder, Jeremy Pang is up for the Young Rising Star Award – despite his youth, he has already risen to many challenges; and the Unsung Hero category is sure to sing the praises of Adrienne, our Marketing and Bookings Manager, who keeps tabs on all of us, as well as organising our wokking lives.... Read more
We are very excited to be part of Edible Experiences Southeast Asia Arts Feast, taking place in London from this weekend until the end of November. Edible Experiences have collated a number of South Eastern Asian cooking experiences, many of which take place at the School of Wok.... Read more
Dear School of Wokkers The time has come for me (resident blogger Ben) to hang up my chopsticks and pass my duties over to the next lucky foodie. I'm sad to say goodbye to London's favourite cookery school but have loved working here for the last 16 months or so. It's been a pleasure to get to know Jeremy, Stefan, Nev, Adrienne and the team and they've all taught me so much so I'm thankful to have had the opportunity...... Read more
While Italian food is one of the most popular and widely-cooked cuisines in the UK, we're still making plenty of mistakes, well that's according to Academia Barilla anyway. The respected institute promoting Italian cuisine has published '10 Italian Cooking Commandments': a list of culinary no-nos and common slip-ups that make real Italians wince. For example, these Parma-based experts say that it's wrong to sip cappuccinos with a meal; instead, they should be reserved for breakfasts only! You also SHOULD NOT: add oil to pasta water (oil should only be added once the pasta's drained); serve spaghetti with Bolognese (tagliatelle is the most traditional accompaniment); expect Italian restaurants to have red-and-white checkered tablecloths (this is just a stereotype!). However, one of the combinations that shocks Italians most is tomato ketchup on pasta. Academia Barilla labelled this a "real gourmet crime" – "Keep ketchup for your French fries or hot dogs, please!" Taking inspiration from this list, we thought we'd recreate a Chinese version, guiding those who are a bit unfamiliar with the culture through a list of dos and don'ts. They're not all culinary rules, but just auspicious traditions that usually involve an element of good/bad luck!
Yes, the summer's nearly over and autumn's setting in...but don't fear there's still plenty of things to look forward to - namely BEER FESTIVALS! Here's a short summary of a few of world's best beer festivals (eg, the ones we'd love to go to if we ever get some time off work!).... Read more
In just a month's time, London's Tobacco Dock will be home to some of the world's most inspiring and innovative chefs as part of a new event called 'The Lab' and we at School of Wok couldn't be more excited...especially our head chef Jeremy Pang.... Read more
Changing career can be a tricky thing. There's always tons of risks involved and you're often left wondering whether you've made the right choice. But following your dream, however difficult or stressful along the way, can really be the best decision you've ever made.... Read more
For those who haven't yet met her, Yolanda is the newest member at School of Wok. We're pleased to announce that she will be taking over our corporate sushi classes from now on, so thought we'd take this opportunity to introduce her to you...... Read more
For whatever reason summer always seems to be the time of year when food trends really come into full swing. Maybe it's the weather, the need for an escape from the seriousness of work, or the plethora of food festivals that have cropped up around the UK. Whatever the reason, we at the school are sharpening our forks, knives and chopsticks and getting ready to dive in! What will summer of 2013 bring London's dinner table? Though no one can say for sure what will hit and what will miss, chefs, restaurateurs and food critics have all weighed in on what they think the London public will see over the course of the next few months. Here are some of their tasty predictions we're excited to tuck into:... Read more
London is an amazing city for quick eats, snacks and food on the go. However, sometimes too much choice just leaves you confused, walking around for hours being unable to choose where to eat. If you're one of these indecisive people (like me) who are always stuck for somewhere for lunch, hopefully this selection of the best sandwiches from across London picked by School of Wok's own staff will make your lives a little easier...and tastier:... Read more
The popularity of Vietnamese food in the UK continues to rise at an astonishing rate with tons of restaurants now specialising in Vietnam's national dish, pho (a wholesome noodle soup). However, one element of the cuisine has gained recognition as of late and is emerging fast as a contender to challenge Britain's best street food – Banh Mi!... Read more
Spring is finally here...at least according to our calendar anyway. While the record amounts of snowfall and bitter winds have put a dampener on the most of March, School of Wok is finally looking forward to some warmer sunshine...and the food that comes with it!... Read more
School of Wok is proud to offer our first-ever Intensive 5-Day Dim Sum Cookery Course! Covering the more well-known classics and the ones that you may have never heard of, our trained and professional chefs will teach you to become a dim sum master in a short space of time.... Read more
Happy New Year from School of Wok! We hope you all had a fantastic Christmas and ate to your heart's content. 2013 is now here, the festivities are over and we're all getting back to work, but things are already gearing up for the main event, Chinese New Year, which kicks off in just under a month's time.... Read more
School of Wok is counting down the days until the biggest event of the year...no not Christmas, the other one – Chinese New Year! CNY is full of Chinese tradition, auspiciousness and excitement, however one thing is celebrated above the rest during this period: food!... Read more
Sick of the same old dry turkey and too many sambucas year after year? Then why not try something a little different at your office Christmas shin-dig this festive season. School of Wok has the solution for a fun, interactive and tasty work party with an Oriental twist.... Read more