Gok Cooks Chinese: Create mouth-watering recipes with the must-have Chinese cookbook

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Web The official tie-in to Gok Wan's new primetime television cookery series, to be aired on Channel 4 in May 2012. Not only is Gok Wan one of the UK's top fashion stylists, but he … As the pioneer who brought Chinese cookery into the lives of many British families, you're bound to see success with Hom's recipes. You'll be surprised to find him turning a few simple ingredients into authentically flavoured Chinese dishes– great news for those Western home kitchens just starting to cook Chinese food! In his brand new book, Gok Wan shares his favourite recipes for fresh and healthy meals – inspired by the flavours of Asia. Ingredients: groundnut oil; king prawns; onions; green peppers; Shaoxing rice wine; light soy sauce; yellow bean sauce; cashew nuts Jiangsu: A very refined gourmet cuisine that's often served at government banquets. Dishes are usually rich in aroma and colourful in visual presentation. Sweet and sour ribs is a very famous Jiangsu dish.

Ingredients: prawns; scallops; canned water chestnuts; white pepper; sesame oil; chives; wonton wrappers; groundnut oil; light soy sauce; chilli oilWritten by the owner of New York's most iconic dim sum restaurant (which has been going for 100 years!), Tang is dedicated to showing you the secrets of how to make the most authentic Cantonese dim sum including baos and noodles. It's also a book where you'll learn about the different stories of Chinese immigrants settling in New York City in the past century. Ultimately, while this was perfectly nice a) it didn't taste that ginger-y and b) the attempt to replicate a crispy beef dish but lighter by just shallow-frying the beef doesn't quite work. It just made me want a proper crispy beef dish where the meat is properly deep fried. He runs regular cookery demos and caters for events, and last year, he opened Asian street food cafe, Wantons. Read More Related Articles Ingredients: groundnut oil; dried Chinese sausages; long-grain rice; peas; water chestnuts; canned anchovies in oil; light soya sauce; spring onions

Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating. My first time making this type of dim sum - it's really hard to tell when the bun is cooked, I think I learned that it can still look kind of raw on the outside but actually be completely cooked through on the inside, so not to leave it in the steamer too long! The char siu filling and sauce was absolutely delicious. I was worried that the buns would pop open during steaming as my filling/sealing technique was not great, but actually they were fine and stayed together well. The main issue here was that my buns ended up absolutely HUGE, and I think this is because I didn't have enough plain flour so ended up having to use some self-raising flour to get the full quantity needed. I will definitely make this recipe again, with only plain flour, and a bit more knowledge about the whole process.These went down very well in my house, I was surprised that they were probably the favourite item of all the dim sum I made, and they were also the only thing that was vegetarian - this is in a household of confirmed meat eaters! There was so much flavour in the mushroom filling, it really was delicious. Books with over 250 recipes will more than satisfy your curiosity about the various Chinese dishes that are not known by too many people in the west. You'll never run out of things to make! Web Discover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan's Easy Asian For Gok, … You'll have a chance to explore the various climates, geography and even culinary history while learning to make dishes from all regions of China with this book. From dishes popular in big cities to unusual local delicacies, be prepared to be charmed by the author's passion and absorbing photography. Kwoklyn's debut cookbook - Chinese Takeaway Cookbook - will be released early next year, to coincide with Chinese New Year 2019.