Make dinnertime easy with over 80 Asian recipes from Jeremy Pang and his award-winning cook institution, School of Wok.

Bringing together the best Asian flavors from across the continent, this book makes Asian cooking quick and accessible so you can spend less time fussing over dinner and more time together. Each dish can be enjoyed on its own for a simple supper or grouped together for larger feasts with something for everyone to enjoy. Learn how to group dishes together with rice and noodles and other accompaniments as per traditional Asian cuisine.

Most recipes in the book utilize the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. You’ll also find handy feast planners with the order and cooking times of each dish to make life as easy as possible.

---

Coffee & Coconut Flan

Silky & melt-in-the-mouth | Prep: 15 mins | Cook: 1–1¼ hours | Makes 10

Of all the sweet dishes in the world, you wouldn’t expect the simple flan to be so well travelled. Yet when you look at the simplicity of its ingredients – essentially a sweetened and flavoured egg custard – you can see why so many cultures have adopted the flan into their own cuisines. This coffee-flavoured version is found in most coffee shops in Vietnam, but it’s also one of the most popular desserts in the Philippines. 

Caramel

300g (101/2oz) caster sugar

300ml (10fl oz) water

Custard

6 large eggs, at room temperature

400ml (14oz) coconut milk

300ml (10fl oz) condensed milk

1 shot of strong espresso (swapsies: 2 tablespoons good-quality instant coffee dissolved in 1 tablespoon hot water)

whipped cream, fresh fruit or sugared peanuts, to decorate

1. Stand 10 ramekins in an ovenproof dish or deep-sided baking tray. Preheat the oven to 160°C/350°F/Gas Mark 4.
2. For the caramel, place the sugar and water in a saucepan on a low heat and stir for 3–4 minutes until the sugar fully dissolves. Increase the heat to high and allow the sugar syrup to boil vigorously, without stirring, for about 5–6 minutes until it reaches a rich golden brown colour, taking care to ensure it doesn’t burn. Once ready, carefully and without hesitation, divide the caramel between the ramekins to form a layer of caramel on the base of each one.
3. For the custard, crack the eggs into a large mixing bowl, add the coconut milk and condensed milk and beat well to form a thick smooth mixture. Add the coffee and stir in, then strain the custard through a fine mesh sieve into a jug. Divide evenly between the ramekins.
4. Pour boiling water into the ovenproof dish until level with the top of the custard in the ramekins, being careful not to get any in the flans. Bake for 45 minutes–1 hour, depending on size, until set. Remove from the oven and allow to cool slightly, then remove the ramekins from the hot water, taking care not to burn yourself. Allow to cool completely before serving.
5. To serve, loosen the rim of each flan using a dampened finger and then turn out onto a serving plate. Decorate with whipped cream, fresh fruit or sugared peanuts.

Recipe reprinted with permission from Hamlyn.