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

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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. The 10-week campaign is Lee Kum Kee’s largest-ever TV sponsorship deal in the UK and will enable the brand to demonstrate the versatility of its hero products including their Oyster Sauce, Char Siu Sauce, Light and Dark Soy Sauces, Sweet Soy Sauce, and Chiu Chow Chilli Oil. Being surrounded by food connoisseurs Jeremy developed his passion for food and cooking at an early age.

But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time. 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. Recipes from the series can be found on Lee Kum Kee’s ‘Jeremy Pang’s Asian Kitchen’ webpage after each episode airs.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. Back in his kitchen, he makes an impressive dessert, his matcha mille pancake stack, layers of mouth-watering pancakes smothered with cream. By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly.

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! The School of Wok has three main goals: To eat great Asian food, to teach great Asian food, and to laugh whilst doing so. Joining Chinese chef Jeremy Pang on a culinary journey as he aims to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves, and he's on a mission to prove that delicious Asian food shouldn't just be from the local takeaway.So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. Back in his kitchen, Jeremy makes a refreshing treat for a sunny day - coconut ice cream and 'soy caramel' sauce. Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines. Jeremy has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner.

La capiente pentola orientale per le sue caratteristiche strutturali permette di eseguire rapide fritture "al salto" o quelle tradizionali "ad immersione" ma va bene anche per cotture prolungate. Jeremy travels throughout the United Kingdom, revelling in its landscape, meeting different food producers and sampling an ecclectic variety of ingredients, of which he will use to cook up a variety of unique Asian dishes.From starters to desserts, Jeremy’s globe-spanning recipes are easy to recreate and ideal for any time of day.

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