Learn . Laugh . Eat
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.
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!
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.
- This traditional dim sum is a skill that requires patience and learning - Once mastered, you can do many adventurous things with a piece of cheung fun - i.e. make noodles / wrap crispy beancurd skin inside etc - Rice flour for the white, tapioca, makes it slightly transparent, corn flour to stabilise it. Wheat starch sometimes, but I find this slightly too unstable - Can do this on a normal steamer – but the shape helps - Hoisin sauce, sesame paste, chilli oil & sweetened soy
- 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
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!
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!
"My best friend, Sayo, is a cosmopolitan woman who is very much accustomed to Western cuisine. One day she decided to show off her Thai culinary skills to me, which I realized I had underestimated as soon as I took the first bite of this dish – it is amazing! Thank you, Sayo, for giving me this recipe. I advise readers not to underestimate this dish as I did or you might miss out on something very special." Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/)
"My uncle was an excellent cook – he did most of the cooking in his family and he wouldn’t accept anything less than perfection. His favourite recipe was Laab Turkey, and his trick was to deep-fry all the ingredients (except the meat) until crispy and golden brown. We also raised these turkeys ourselves! This comes as a surprise to most people as Thai cuisine isn’t necessarily associated with turkey meat."- Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/). The chilli powder does give the dish an incredible punch, and I think it’s definitely best when it is extra spicy, but you can reduce the quantity to suit your palate.
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!
We did a lot of research to get this Colombian recipe right. This country has so many influences, from the Middle East to Spain, and due to its diverse topography, an abundance of exotic fruits and vegetables have found their way onto the menu. The food is always fresh, packed with fruits and vegetables, mild and rich in flavour.
Gallo Pinto refers to the eternal marriage of its ingredients: rice beans, meat or fish, fried plantains a carrot, tomato and cabbage salad. As they say rice and beans go together like a horse and carriage! 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!
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!
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, stews, piles of blankets and hot water bottles; 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!
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!
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:
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).
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.
We have just about reached the end of the aubergine season, so if you see any in the shops or markets, grab them quickly and make the most of these delicious native Southeast Asian berries. Yes, they are actually classified as a fruit, even though we mostly treat them as vegetables – in curries, ratatouilles, moussakas, and as in this recipe from the School of Wok, fried and baked in a spicy Sichuan sauce. The ones you find in the supermarkets are quite likely imported from overseas, so if you are lucky enough to be wandering around the Asian supermarkets then you may come across some super delicious tubular-shaped Chinese Aubergines. Of the many varieties of aubergine, the glossy, deep purple, zeppelin-like Mediterranean aubergine is probably the most familiar, but also common are the Thai pea aubergines we love to crunch in our Thai curries and the plump and ivory-coloured ‘eggplant’ as they as known in America. To counteract the miserable weather we are suffering, a warming, spicy, comforting Sichuan aubergine dish may be just the tonic you need.
If you're keen to get on the beetroot bandwagon, why not try out this delicious recipe kindly sent in to us by the lovely Katherine Potside via Twitter. Roasted beetroots are a perfect complement for warm smoked fish, making this dish perfect for a chilly winter's evening- plus best of all, it's easy peasy to make...
With BBQ season firmly in full swing, School of Wok has decided to share with you the secret recipe for our famous spare ribs - perfect for impressing your friends with this summer. These ribs never fail to bring in a crowd. They're sweet, sticky and tender, cheap to make and simple to prepare, yet guaranteed to be a showstopper at any dinner party. However, they do require a long, slow cook (4-6 hours ideally) to ensure that the meat is succulent and falling off the bone. The thing that makes these ribs so special is the added cider or coke, which reduce down significantly during cooking. Using cider will give your sauce a fantastic, tangy, "apple'y" undertone - pork and apples is of course an undeniable match made in heaven! - while coke will result in a sweeter, stickier coating for your ribs. Either way, they're damn tasty so why not try out both and see which one you like the best!
Doing what we do best at School of Wok, we're making Chinese food easy and sharing one of our fantastic recipes...don't say that we never treat you! Following my trip to one of School of Wok's action-packed Oriental Seafood Masterclasses earlier this month (click here for the class review), I thought I'd let you in to a little secret and tell you how to create one of the dishes we learnt that night - 'Steamed Scallops with Garlic & Vermicelli'. This was by far my favourite dish of the night, yet was probably one of the easiest. While I'd never cooked scallops myself at home, I was really surprised at how simple they were to prepare, so long as you can get them open that is! Cooked simply and dressed with a sweet and spicy sauce, these are kept really juicy and succulent - elegant, easy and perfect for any dinner party...you'll want to cook these over and over again!
With the hot weather only kicking in a few days ago, we've had our recipes for summer dishes on ice for most of June and July. But now that we've finally had a decent spell of sunshine, we thought we'd treat you to one of Jez's favourite recipes - prawn and asparagus lettuce wraps: tasty, fresh and really quick to make.
Jez and the Pang family recently appeared on Nigel Slater's Simple Cooking show! Nigel described Jez's recipe for Tamarind Fish Curry as "an absolute delight... everything I wanted it to be and everything I hoped it would be." Want to see what got the TV chef so excited? Click below to view the video and then scroll down to access the full recipe and try it our for yourself. Bon appetit!
Ahh, Sweet and Sour Chicken, one of the heavyweights of the Chinese takeaway world. But forget soggy chicken in a box - the very best sweet and sour chicken dishes should strike just the right balance between crisp chicken and sticky deliciousness. Try out this recipe - we guarantee you'll be impressed with yourself.
Has the thought of your upcoming holiday got you reciting a mantra similar to 'No carbs before Marbs'? Embrace this delicious but healthy dish that uses steaming to keep calories low, with an added kick of ginger to keep your tastebuds happy.
Just when it felt like there might be a hint of spring in the air the cold weather's back with a vengeance this week. But if there's one good thing about plummeting temperatures it's the fact that it gives you a green card to gorge yourself on classic winter-warmer dishes like this creamy chicken and ham pie. If you need any further cajoling, this week is also official BRITISH PIE WEEK!
We wanted to say a massive THANK YOU to our new and regular customers for making the start of 2011 so fantastic, and what better way than by sharing this beauty of a recipe for Prawn Wonton Noodle Soup! Once you've got the hang of folding up the wontons it's a doddle. Let us know how you get on below.
If you've been drinking vitamin concoctions and munching on lettuce leaves since the new year, it's time to fall off the wagon spectacularly with this scrumptiously devilish dessert. The best part about banoffee pie, as my boyfriend Justin's recipe reveals below, is that it's impressive enough for an informal dinner party, but is actually really REALLY easy to make (which makes it taste even better!).
When I get this recipe from Nev, I get dizzy with excitement, instantly having visions of myself as a buxom Nigella Lawson, licking melted chocolate from my fingers and making provocative ‘mmmm' noises. I trot, nay, I skip down to my local grocer (that would be Tesco Metro) and merrily pick up all manner of thrilling foodstuffs. There's something incredibly liberating about carrying a piece of paper that tells you to buy chocolate. I feel guilt-free. And hungry.
Recipe of the Month: Santas Spring Rolls Stuck with what to do with your left-over turkey and Christmas dinner trimmings? Spring rolls are a great way to use up all your extra bits of tasty Christmas dinner... whatever you decide to cook on the 25th December why not buy some pre-made spring roll pastry ready to wrap into a delicious treat for boxing day.
Malaysian Sambal is used both as an accompaniment to certain dishes and as a base to many Malaysian curries or stirfries. In many Malaysian dishes such as Nasi Goreng (Right), 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.