Wok : Blasta Books #4

UK import, metric measurements.

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn’t fully authentically Chinese, but neither is he. His book, Wok, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi’s favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You’ll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes. Broken down into nine sections – dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet – with three recipes in each section, Kwanghi is sharing his fusion Asian food with a wider Irish audience.

About Blasta Books: 

blasta (blastə) adj From the Irish language, meaning delicious, tasty, appetising. Rhymes with pasta.

Blasta Books are to cookbooks what street food is to restaurants: a fun, accessible and affordable way to eat exciting food.

Each volume is a standalone 72-page, A5-sized cookbook, but as a collectible series they also provide a more inclusive snapshot of Ireland’s modern and diverse food culture, from tacos to tapas, spice bags to sushi.