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Travels with a Hot Wok by Ken Hom

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  • Chilli oil/Chilli dipping sauce

    • Categories: Sauces, general; Dips, spreads & salsas; Asian; Vegan; Vegetarian
    • Ingredients: dried red chiles; Sichuan peppercorns; groundnut oil; Chinese salted black beans

  • Home-made chicken stock

    • Categories: Stocks; Asian
    • Ingredients: chicken bones; chicken pieces; ginger; spring onions; garlic; black peppercorns

  • Home-made vegetable stock

    • Categories: Stocks; Asian; Vegan; Vegetarian
    • Ingredients: dried Chinese black mushrooms; carrots; celery; onions; white radishes; leeks; shallots; cucumbers; tomatoes; spring onions; ginger; garlic; black peppercorns; Sichuan peppercorns; light soy sauce

  • Home-made fish stock

    • Categories: Stocks; Asian
    • Ingredients: fish bones and trimmings; leeks; onions; carrots; shallots; parsley; thyme; bay leaves; garlic; black peppercorns

  • Steamed rice

    • Categories: Rice dishes; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: long grain rice

  • Basil-flavoured olive oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: basil; olive oil

  • Coriander-flavoured olive oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: whole plant coriander; olive oil

  • Chive-flavoured olive oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: chives; olive oil

  • Watercress-flavoured olive oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: watercress; olive oil

  • Orange-flavoured oil

  • Lemon-flavoured oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: lemons; groundnut oil

  • Curry-flavoured oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: groundnut oil; Madras curry powder
    • Accompaniments: Salmon dumplings

  • Garlic, ginger and spring onion oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: groundnut oil; garlic; ginger; spring onions

  • Sesame and chilli oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: groundnut oil; dried red chiles; Sichuan peppercorns; sesame oil

  • Tomato-flavoured olive oil

    • Categories: Dressings & marinades; Asian
    • Ingredients: olive oil; garlic; ginger; onions; celery; basil; oregano; bay leaves; tomato purée; canned tomatoes
    • Accompaniments: Salmon dumplings

  • Home-made oven-dried tomatoes

    • Categories: Dressings & marinades; Asian
    • Ingredients: tomatoes; black peppercorns; white peppercorns; pink peppercorns; green peppercorns; allspice berries

  • Crisp rice-paper prawn rolls

    • Categories: Fried doughs; Appetizers / starters; Asian
    • Ingredients: bean thread noodles; prawns; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; chives; spring onions; cilantro; sun-dried tomatoes; rice paper wrappers; groundnut oil

  • Grilled prawns with spicy South-East Asian pesto

    • Categories: Grills & BBQ; Sauces for fish; Appetizers / starters; Asian
    • Ingredients: prawns; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; basil; cilantro; mint; garlic; ginger; red chiles; sesame oil; mirin; lemons

  • Two-minute coconut prawn starter

    • Categories: Quick / easy; Appetizers / starters; Asian
    • Ingredients: prawns; sugar; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; limes; coconut milk; shallots; red Thai chiles

  • Pear with scallops treat

    • Categories: Fried doughs; Appetizers / starters; Asian
    • Ingredients: prawns; scallops; pancetta; pears; cilantro; potato flour; egg yolks; breadcrumbs; groundnut oil

  • Crackling rice-paper wrapped fish

    • Categories: Fried doughs; Appetizers / starters; Asian
    • Ingredients: firm fish fillets e.g. swordfish or halibut; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; Madras curry powder; rice papers; cilantro; chives; olive oil; garlic; ginger; onions; celery; basil; oregano; bay leaves; tomato purée; canned tomatoes

  • Steamed scallops in spiced butter sauce

    • Categories: Sauces for fish; Appetizers / starters; Dinner parties/entertaining; Asian
    • Ingredients: scallops; red chiles; oranges; ginger; Shaoxing rice wine; five-spice powder; Sichuan peppercorns; stock; chives; butter

  • Lemon grass and prawn quiche

    • Categories: Pies, tarts & pastries; Appetizers / starters; Asian
    • Ingredients: all-purpose flour; cream; lemongrass; ginger; prawns; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; spring onions; chives

  • Salmon dumplings

    • Categories: Appetizers / starters; Asian
    • Ingredients: wonton wrappers; salmon fillets; Parma ham; cream cheese; spring onions; chives; ginger; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; paprika; lemons
    • Accompaniments: Curry-flavoured oil; Tomato-flavoured olive oil

  • Tuna carpaccio

    • Categories: Appetizers / starters; Asian
    • Ingredients: tuna fillets; spring onions; cilantro; ginger; black peppercorns; white peppercorns; green peppercorns; pink peppercorns; allspice berries; lemons; rice vinegar; Dijon mustard; olive oil

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  • ISBN 10 1884656137
  • ISBN 13 9781884656132
  • Published Mar 01 2000
  • Format Hardcover
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher West 175 Enterprises
  • Imprint West 175 Enterprises

Publishers Text

Ken Hom shot to fame in Britain with the debut of his 1984 BBC television series Ken Hom's Chinese Cookery. Now widely regarded as a world authority on Chinese cooking, the master chef believes that wok cookery is going to be the fast food of the future. As always, he begins with the basics - what equipment is needed and how to find it; what ingredients most lend themselves to wok cookery; and techniques for making superb dishes that are also healthy, fast, and economical. The names of some of these recipes show the wok's versatility: Two-Minute Coconut Prawn Starter, Mussel and Lemon Grass Soup, Crisp-Fried Squid with Black Bean Aioli, and Chinese Mushroom Risotto. The wok can even help create desserts, as Hom shows with recipes for Ginger Creme Brulee and Apple and Lemon Grass Frangipane Tart.

Other cookbooks by this author

Travels with a Hot Wok

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