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

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Last up is a classic - chocolate chip cookies - with a secret ingredient to make them extra special.

In 2009, Jeremy decided to follow in his family's footsteps and opened the School of Wok in London - a mobile cookery school which specialises in teaching Eastern cuisine to students. Back in his kitchen, he makes an impressive dessert, his matcha mille pancake stack, layers of mouth-watering pancakes smothered with cream. For his last dish, he knocks up a sweet treat ready in a hurry: peanut butter French toast with condensed milk. Back in his kitchen, Jeremy makes a refreshing treat for a sunny day - coconut ice cream and 'soy caramel' sauce. Jeremy cooks up some delicious meals suitable for a romantic date night, including pork sando with homemade tonkatsu sauce, and an indulgent sticky toffee pudding with a Jeremy Pang twist to take it to the next level.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. Crunchy Vietnamese spring rolls, known as "Goi Cuon," feature a delightful combination of shrimp, vermicelli noodles, lettuce, mint, and bean sprouts wrapped in rice paper. Jeremy heads to Wales to meet Kyle and learns about pig farming before making lemongrass pork chops, a dish he picked up in Vietnamese markets. Since then the School of Wok has been recognised for its expertise and teaching, after winning The British Cookery School Awards in 2014.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food.

Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown. He then teaches keen student Joe Swash to make another classic – salt and pepper chilli squid – with homemade sweet chilli sauce.

Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. Business owner, author and TV chef, Jeremy was surrounded by food connoisseurs from an early age - coming from three generations of Chinese chefs. In his latest TV show, Jeremy Pang's Asian Kitchen , the likeable Chinese-British chef, cookery teacher and author combine kitchen sessions – including a series of lessons helping “wannabe wok star” Joe Swash, an actor and TV presenter – with visits to food producers around Britain.Jeremy Pang’s dishes this week are all comfort food, starting with a meal from his childhood - Guangxi steamed chicken topped with chives.

I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home. The young chef is on a mission to prove to the nation that Asian food shouldn't just be bought from your local takeaway - you can make it at home to. In each weekly episode, Jeremy will travel the UK to meet different food producers and sample a huge variety of ingredients - which he will use to cook up in the kitchen. Lee Kum Kee, the largest and best known authentic Chinese sauce brand, has announced it is the main sponsor of ‘Jeremy Pang’s Asian Kitchen’ – a brand-new ITV series that aims to inspire the nation to cook easy Chinese and Asian style dishes at home. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.Jeremy Pang's School of Wok is his third cookbook, and it includes a combination of over 80 recipes that can be prepared in minutes. Their mission stems from a deep appreciation for Asia's diverse culinary traditions, and they believe anyone can master Asian cooking with their guidance.

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