Recently I attended a cool event in @boroughmarket hosted by Chef Jeremy Pang and his team of expert chefs from London’s very own School of Wok. Well over 1000 meals were created, delivered and distributed across the capital to local charities and community groups in support of Plan Zheroes and raise awareness of the amazing work they do – running a free online platform where businesses can connect with local charities and post donations of their surplus food.
“Sharing has always been at the heart of Asian cooking and as a Chef, I am no stranger to making large quantities of food! We simply had to find a way of marrying this with the right facilities and volunteers in London” – Jeremy Pang
Here are a couple of super tasty recipes we knocked up in full force on the day – give them a try and let me know what you think!
20 x wonton sheets
- 100g pork mince or chicken
- 3 leaves of Chinese leaf
- Small handful of Chinese chives & coriander
- 1 spring onion
- 3 dried mushrooms, rehydrated in hot water
- 1 ginger cube
- 1 clove garlic
- 1 tbsp sesame oil
- Salt & pepper to taste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- tsp sugar [optional]
- Squeeze out the excess liquid from the mushrooms
- Finely chop, along with all the spring onion, Chinese leaf, chives, coriander, garlic & ginger
- Mix the chopped filling ingredients with the pork mince and marinade ingredients
- Fold the dumplings
- Deep fry the wontons at 180c for about 4 minutes until golden and crispy and the pork is cooked – or – steam for 10 mins.
- Serve with the dumpling sauce
Left-over Vegetable Laksa
“This laksa is ideal for using up any left over noodles from the night before or chicken that didn’t quite get finished off from your Sunday roast. A good tip is to double up the ingredients for the paste and freeze half so you can rustle up another one for a quick mid-week meal” Jeremy Pang
For laksa paste:
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 small onions (about 190g/7oz), peeled and chopped 50ml/2fl oz coconut milk
- 2.5cm/1in piece of fresh root ginger, peeled and roughly chopped 2 garlic cloves, crushed and roughly chopped
- 2 stalks lemongrass (about 25g/1oz), roughly chopped 2 Fresno chillies, seeds removed, roughly chopped
- 1 tbsp salt
For noodle soup:
- 4 tbsp vegetable oil
- 350ml/12fl oz coconut milk 500ml/18fl oz Veg stock 2 kaffir lime leaves
- 1 tbsp brown sugar 3-4 tbsp soy sauce
- 2 pinches cracked sea salt
- 2 pinches of freshly ground black pepper 100g dried vermicelli rice noodles
- 1 large lime, juice only
- chilli powder or flakes, to taste [optional] 80g beansprouts
- 1 large spring onion, sliced on a deep angle to 1cm/½in pieces salt / soy to taste
- large handful of coriander leaves, to garnish
- Put the ingredients for the laksa paste into a pestal and mortar and pound to a fine smooth paste.
- For the soup, heat two tablespoons of vegetable oil in a large wok and cook the laksa paste for a one minute until it deepens in colour.
- Stir in the coconut milk, stock, kaffir lime leaves, sugar and soy sauce and 300ml/10½fl oz water.
- Bring the soup to the boil and simmer for 15-20 minutes until the flavour deepens.
- To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes or until noodles are cooked. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion and stir once.
- Divide the noodles evenly among the bowls and ladle over the soup, coriander leaves, and extra lime wedges.
Recipes courtesy of School of Wok
#wokfor1000 #loveborough #cookbecauseyoucare