As I wrote in my New Year’s Witter I feel the only way to go into the year is by focussing on all opportunities for deliciousness ahead. To this end, I bring you Jeremy Pang’s Chinese Kitchen which is an invaluable aid on this front. And yes, I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there’s a jauntiness about it that just puts a spring in your step as you walk into your kitchen.
It imparts the basics and more, gives advice on ingredients, throws light on essential techniques and is full of recipes I’m impatient to cook: Flash-Fried Cabbage with Dried Chillies and Sweetened Soy; Shredded Pork Wraps; Crispy Prawns with Coconut Shallot Crunch; Scallops with Garlic and Vermicelli; Wontons in Chilli Broth; Curried Squid; Grandma’s ‘Lionhead’ Meatballs; Crispy Pork Belly; Pickled Potato with Chilli and Garlic; and just so much more! The recipe I just had to share with you today is the Salt and Pepper Chilli Squid, and I’m sure you can see why...
Jeremy Pang's Chinese Kitchen, published by Hamlyn.
Photos by Kris Kirkham.
