Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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His final dish is an indulgent dessert guaranteed to show how much you care: sticky toffee pudding with a Jeremy Pang twist to take it to the next level. In his kitchen today, Pang is making dishes to feed and please a crowd, starting with delicious steamed bao with black pepper beef filling - a perfect party platter. These crispy delights feature pork infused in Char Siu Sauce, Shaoxing Rice Wine, and Premium Dark Soy Sauce, before being wrapped in light golden pastry puffs. The series, which airs every Saturday at 11:35am on ITV and on catch-up via ITV: hub, follows Jeremy Pang and guest star Joe Swash as they visit British producers and showcase how to use fresh, local ingredients with Lee Kum Kee’s sauces to create delicious meals. Infused with two teaspoons of Sweet Soy Sauce, the ice cream is made from scratch with blended cashews and coconut milk, complemented by the natural sweetness of coconut cream, coconut oil and coconut sugar.

Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. Chinese chef and author Jeremy Pang focuses on small delicious snacks in this first episode and teaches wannabe wok star Joe Swash how to make perfect duck spring rolls. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age.Jeremy has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner.

In his own kitchen Jeremy will whip up savoury and sweet dishes showing just how easy it is to cook amazing Asian food at home. Recipes from the series can be found on Lee Kum Kee’s ‘Jeremy Pang’s Asian Kitchen’ webpage after each episode airs.Jeremy will show Joe how to make a new dish each week, helping him on his journey to become a skilled wok master.

Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Sarebbe utile una sua versione "occidentale" per adattare a questo tipo di cottura almeno qualcuna delle nostre ricette tradizionali. Jeremy has made regular TV appearances, including Channel 4's Sunday Brunch, ITV's Ainsley's Food We Love, Nadiya's Family Favourites and Ready, Steady, Cook .On the beach, he sets up his mobile kitchen to knock up oysters three ways, inspired by his travels in Vietnam. Crispy, salty, delicious fried spam slices, with macaroni, a delicious broth - all topped with a crispy fried egg! The School of Wok has three main goals: To eat great Asian food, to teach great Asian food, and to laugh whilst doing so. He’s on a mission to prove delicious Asian food shouldn’t just be from your local take away… it’s really not as complicated you think! Jeremy will be teaching Joe how to create a new Asian dish each week, helping him on his journey to become a skilled wok master.

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