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Guild of Food Writers Awards 2013 – Food Broadcast of the Year for Exploring China: A Culinary Adventure (BBC2); (shortlisted for the Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel) It is advised, while using the watch on induction hobs, that the induction booster is only used for a very short time.
The wok is suitable for use on all types of hobs, including induction, however we recommend that you also refer to your hob manufacturer's usage instructions. Not suitable for use in conventional or microwave ovens. Should the handle become loose during use, re-tighten immediately. Always match the base size of the wok to the heat zone it is to be used on. Add the oil to the wok then heat carefully until small "ripples" appear on the surface of the oil. Ken was first seen in his own series on BBC Two in October 1984, and by episode 2 of the show he had introduced viewers to the use of the wok. Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking’. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences, elective affinities that lend to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for an airline, hotel restaurants worldwide as well as restaurant concepts over the last 45 years.Ken Hom’s restaurant MEE at the Belmond Copacabana Palace Hotel in Rio de Janeiro, Brazil, receives a Michelin star. One of only six to receive it in Rio de Janeiro (9 April 2015) Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob. This Wok is metal tool suitable, however, to prolong the life of the coating, it is recommended that excessive use of sharp implements is avoided. For best results, use wooden or plastic utensils.
Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once. Since 2008, he has been an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He has helped raise almost 11 million for the charity over the last 15 years. www.aahuk.org. Ken Hom also tirelessly supports several other charities such as The Ronald McDonalds House Charity (RMHC) and Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detection. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery.Easy Family Dishes: A Memoir with Recipes (BBC Books, 1998) ** Winner of the Andre Simon Memorial Book of Year 1998 In November 2014 he released Truffles, the updated version of his book ‘Truffes’ first written in French in 2000 with Pierre-Jean Pebeyre of France’s legendary Pebeyre truffle family. The book won the Gourmand Award 2014 for ‘Best Mushroom Book’ category – USA. We placed each on medium heat for three minutes and 30 seconds, then turned off the hob and left them on it for a further three minutes and 30 seconds. Sichuan cooking is popular throughout China and in recent years adventurous Chinese restaurant dinners have discovered how delicious it can be. This is one of the best-known dishes from that area.
Exploring China: A Culinary Adventure by Ken Hom & Ching He Huang (BBC Books, 2012) – The The Best25 (25 years of cookbooks) The Gourmand Awards, 2021 Paris Cookbook Fair Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Thoroughly dry with a clean cloth The long phenolic handle ensures it is easy to carry and perfectly balanced so won't topple over. It is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. Stir-fry for 20 seconds. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes.Truffles with Pierre-Jean Pébeyre (Serindia Contemporary, 2014) **Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA) Gourmand International Awards Cookbook – ‘Best in the World’ award for the Culinary Travel Category for Exploring China: A Culinary Adventure (with Ching He Huang) (Paris Cookbook Fair) (2013) Occasionally apply a thin coating of cooking oil to the inner surface of the wok to prevent rusting should the coating become scratched. To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base. Honorary Chairperson of The Institute for the Advancement of the Science & Art of Chinese Cuisine (1993)
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