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Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally. We would like to show you a description here but the site won’t allow us. Since 1986 Hom has had a base in Paris. Their multi-usage products lend themselves well to an array of cuisines, offering chefs in mainstream restaurants an opportunity to add character and depth of flavour from everything from salad dressings to marinades and dipping sauces. I want to encourage them to adopt a truly international perspective, to be open to new ways of viewing the world and, of course, to engage with  Asian nations.”, With over 131 years of history, and a range of authentic and classic Chinese sauces, Lee Kum Kee has a cult following in the foodservice industry.

Ken Hom contributed to the buzzing atmosphere at Ambiente yesterday (Sunday February 10) with two cooking demonstrations on the DKB stand. Heat a wok or large frying-pan over high heat until it is hot. Serve the dish straight away. Heat a wok or large frying-pan over high heat until it is very hot. This led him on to teach Chinese cookery classes. When using soy sauce remember that light soy sauce is used for flavour and dark soy sauce adds colour. The legendary Chinese chef Ken Hom is back in the kitchen to wok your world with two exciting dishes; stir-fried cucumbers with hot spices and stir-fried beef with orange. The event will include a panel discussion, entitled Asian Restaurants: Securing the skills for success, with Ken Hom; Asma Khan, Proprietor of Darjeeling Express; XueFeng Bai of the global restaurant chain Din Tai Fung; John Guthrie, Policy Advisor of UK Hospitality, the trade body that represensts the hospitality sector; and Donald Sloan of the Oxford Cultural Collective. Alongside his best known work on Chinese cuisine, his works also include topics on Cambodian, Malaysian, Thai, Singaporean, and Vietnamese cooking.

450g boneless duck breasts, skinned  2 tsp premium light soy sauce  2 tsp shaoxing rice wine or dry sherry 2 tsp sesame oil ¼ tsp salt Freshly ground black pepper to taste 2 tsp cornflour 3 tbsp groundnut oil 3 tbsp garlic, coarsely chopped 225g onion, sliced 3 tbsp premium oyster sauce 1 tbsp shaoxing rice wine or dry sherry 2 tsp chiu chow chilli oil 1 tsp sugar Handful of fresh coriander sprigs. For more details of these cookies and how to disable them, see our cookie policy. 2019 © Ken Hom / Spice Technology Solutions home; News; Chef Eats!

Please get in touch. Remove it and leave to drain in a colander or sieve. The Oxford Cultural Collective and Lee Kum Kee are pleased to announce the forthcoming launch of the Ken Hom – Lee Kum Kee Scholarship, designed to recognise talented future leaders of the international food, drink and hospitality sectors.

However, this recipe also works perfectly well with the large European variety.

Ken Hom is a Chinese-American cook who became famous for introducing Chinese cooking to the British public through a BBC TV series in the early 1980s. Ken Hom turns up heat at Ambiente. Since then he has written almost 40 books, sold around eight million woks, and become regarded as an authority on Chinese cuisine. The result is a tender and distinctively flavoured vegetable dish. Whole duck breasts are ideal for fast cooking, especially in the wok. He was raised in … Despite semi-retirement, he continues to travel extensively worldwide and divides his time between France and Bangkok. Cut the duck breasts into thick slices 4cm long x 1cm thick. It’s the sauce that gives this noodle dish its full bite of chillies, garlic and other seasonings, without the heaviness. Cook the noodles in a large pot of boiling water according to the pack instructions. The scholarship is open to students from any European nation who are undertaking higher education courses related to food and hospitality, or similar fields. Early life.

He has since appeared in a number of prime time BBC TV series that have sold throughout the world. Get your first 3 months of Saga Magazine for just £3 and enjoy access to Saga's membership programme, Possibilities. Are you sure you want to delete this comment? Please continue to respect all commenters and create constructive debates.

Well, he is … Re-heat the wok or pan over a high heat and then add the dried chillies. His series for KBS, a five-hour documentary on the history of the noodle, sold in 23 countries and won the prestigious Peabody award in 2010. ... Thu 19 Sep 2019 …

By Jo Howard February 11, 2019. Emily Thomas visits the 70-year-old in his Paris flat to hear about his life told through five memorable dishes.

Ken used one of his new non-stick carbon steel … The Ken Hom – Lee Kum Kee Scholarship will be launched on the evening of 30th September 2019 at China Exchange in the heart of London’s Chinatown. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. The scholarship is generously supported by Lee Kum Kee, the world’s leading producer of authentic Chinese condiments and sauces, which is devoted to building talent within Chinese food service in the EU, Much of Ken’s career has been focused on education, in the broadest sense.