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Love this? Check out Jeremy Pang's latest cookbook, Hong Kong KitchenAS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen

Love this? Check out Jeremy Pang's latest cookbook, Hong Kong KitchenAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach

As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen, this is an updated edition of Jeremy's classic Hong Kong Diner.'Mind-blowing recipes from a mind-blowing chef' Mel Giedroyc'There's no better guide than Jeremy to these incredible flavours and food. This is real, proper Hong Kong cooking. Bosh!' Tom Skinner'Jeremy Pang is one of my favourite chefs. His food is sublime.' Nisha KatonaHong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and with these simple, delicious recipes, he brings its vibrant food culture to life with the very best dishes that the city has to offer.Now he will help you recreate irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, and give you a personal insight into the treasures of a place where east meets west in the most unforgettable way.Chapters include:Tips and Tricks of a Hong Kong Kitchen like Cook Once, Eat Twice; Double Frying & Double Cooking and moreStreet Snacks including Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and moreDumplings and Baos like including Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough. Claypots, Noodles & Braises like Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut. Sharing like Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean ChilliSides & Extras like Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy SauceDesserts & Drinks like Steamed Milk Pudding; Peanut Butter French Toast with Condensed Milk; and Mango Sago and SorbetHong Kong Kitchen was originally published as Hong Kong Diner in 2017. This edition contains updates.

Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine. The definitive ‘commuter town’ where long-haul travellers break their flight for a night out, Hong Kong’s cuisine draws on everything from classic Chinese to America’s west coast, through French, Portuguese and British food. It’s a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients.Chef Jeremy Pang grew up with Hong Kong as his second home. Hong Kong Diner represents comfort food at its finest: beef brisket noodle soup from one café, peanut butter French toast and milk tea from the next, claypot rice, savoury doughnuts, the list goes on. Jeremy expertly brings together in this book the very best dishes that the city has to offer.Featuring over 70 recipes including irresistible street food from dumplings, baos, and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, and with a personal insight into the real culinary treasures of the city, Hong Kong Diner is a unique cookbook, one that explores the east-meets-west diner food crossover of Hong Kong alongside its history and customs, bringing this vibrant food culture to life.

Det går fort, friskt og festlig for seg når TV-kokken Jeremy Pang presenterer mer enn 80 oppskrifter på asiatisk mat fra sin prisvinnende matskole School of Wok. Raske hverdagsmiddager og forseggjorte festmåltider til familien forklart på en enkel og oversiktlig måte, slik at du kan lage de nydelige wokrettene selv. Med signaturretter fra 9 land, blant annet Kina, Korea, Vietnam og Malaysia, er dette ei ideell kokebok for den som er glad i asiatisk mat. Pang illustrerer alle rettene med ei "wok-klokke", som viser når de ulike ingrediensene skal i wokgryta. Slik blir det enkelt å følge oppskriftene og wokke ingrediensene perfekt!