Jeremy Pangs School of Wok
By Jeremy Pang

Love this? Check out Jeremy Pang's latest cookbook,and 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,and Jeremy Pang's School of Wokand 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 andamp; Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass andamp; Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato andamp; Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean andamp; MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian andamp; PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean andamp; JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen