Chinese Wok

3 The Wok truly means home. While the children laugh in the courtyard outside the busy clanking of the wok and delicious smells of cooking float from the kitchen to the street and finally your mothers shout come home, quick, your dinner s ready. To the Chinese the wok truly means home. While cookware is constantly evolving and new technologies developed the versatile wok, ideal for pan frying, deep frying, simmering and steaming remains a kitchen essential and a potent and earthy symbol that good things are eternal and happiness begins at home.

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1 1 : Office : for for Product Design : : ( ( ) /) / / / : 33.5 : 33.5 x 59 x 59 x 9 x x 9 16 x 16 cm cm JIA JIA Wok Wok Designer: Office for for Product Design Material: Carbon steel/ steel/ Stainless steel/magnolia wood wood Spec: 33.5 33.5 x 59 x 59 x 9 x x 9 16 x 16 cm cm 5 5 2 2 ( ( ) ) 3 3 尊 重 華 人 鐵 鍋 傳 統 及 你 的 健 康, 沒 有 任 何 化 學 不 沾 塗 層 天 然 木 蘭 生 長 緩 慢, 密 度 高 而 材 質 堅 硬, 常 使 用 於 高 級 傳 熱 迅 速 受 熱 均 勻 的 特 性, 縮 短 烹 煮 時 間, 使 食 材 營 家 具 及 專 業 廚 刀 ; 因 而 設 計 師 特 別 將 天 然 木 蘭 運 用 在 家 養 成 分 不 易 流 失 ; 天 然 材 質, 即 使 經 過 長 時 間 高 溫 燉 煮 常 味 鐵 鍋, 呼 應 整 體 自 然 古 樸 的 設 計, 也 不 用 擔 心 會 吃 進 化 學 殘 留 物, 入 口 的 只 有 食 物 的 真 Natural magnolia wood 滋 味 Magnolia grows very very slowly give give a wood a wood characterized for for its its strength, density and and hardness. It is It often is often used used in in Carbon steel steel furniture, tools tools and and premium chef chef knives. The The designers Carbon steel steel is a is traditional a material long long used used for for making have have chosen it to it to go go with with carbon steel steel to to form form this this woks. It is It strong is and and durable and and conducts heat heat quickly unpretentious, highly functional wok wok design. and and evenly. It also It also has has no no artificial coatings meaning it can it can be be seasoned to to create a natural a non non stick stick coating allowing for for a good a good Wok Wok Hei. Hei.

1 Introduction The authentic wok 6

7 The JIA wok, designed by Office for Product Design, is formed from traditional carbon steel and is truly the wok that your home deserves.

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2 The material 碳 鋼 9 Wok Hei ( ) - The breath of a wok Carbon steel, a traditional material long used for making woks, conducts heat quickly and evenly. Unlike many other woks on the market, carbon steel can take the very high heat required for wok cooking without releasing any toxic molecules into the food. Only traditional carbon steel can be seasoned to give true Wok Hei, the breath of the wok. This exciting blend of the heat, oil, and food intertwining in the wok forms an essential part of good Chinese cooking. It is the magic that transforms even the simplest dish into a meal to me remembered for years to come.

3 Design The design of the wok Authenticity is the key word for the JIA Wok and its accompanying series of utensils. The fruit of careful research into the history of Chinese cooking, the JIA Wok builds on traditional wok attributes and respectfully reinterprets them for today s kitchen. The resulting combination of beautifully crafted carbon steel, stainless steel and natural magnolia wood creates an elegant harmony between function, tradition and modernity. 10 The JIA Wok invites you to try out authentic Chinese cooking in your home.

From left Cleaning Brush 3.75 x 25cm Solid Turner 35.5 x 9 x 2cm Ladle 35.8 x 9.6 x 2cm Skimming Ladle 35.8 x 9.6 x 2cm WOK 33.5 Ø x 59 x 9.2 x 16.2cm 11

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4 Use 13 Pan-frying, deep-frying, simmering and steaming in one wok.

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Try making your own Chinese dish with the wok 15 Pan-frying, deep-frying, simmering, and steaming. This wok can do it all. The following recipes are meant only as a starting point to stimulate your creativity. Feel free to change some of the ingredients according to taste or the accessibility of certain ingredients. Most importantly, enjoy using your JIA Wok!

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Tomato Eggs 1 Stir-fried 17 Ingredients: 3 tomatoes 4 eggs 2 scallions, cut into 1 cm segments 2 tsp sugar 1 tsp salt 4 tbsp oil Methods: 1.To peel the tomatoes. Fill the wok with enough water to cover the tomatoes and bring the water to a boil. On the bottom of each tomato, score an "X" with a small paring knife. Using a slotted spoon, add the tomatoes to the boiling water for approximately 20-30 seconds. Remove the tomatoes from the boiling water and let cool and peel the skin with a small paring knife, beginning at the "x" on the bottom. Cut the peels tomatoes into large chunks. 2.Beat the eggs in a bowl and sprinkle a little salt to taste. Empty the water out of the Wok and dry the Wok over high heat. Add 2 tablespoons of oil, when the oil is hot add the eggs into the Wok and leave on high heat without moving for 4-5 seconds. Tilt the Wok and using a wok spatula draw the edge of the egg into the center. Let the liquid egg flow into the space and filling it. Do this 2 more times from different directions. Fold the eggs and cut it into several large chunks. Set the eggs aside on a plate. 3.Heat another 2 tablespoons of oil, when the oil is hot add the scallions. Stir fry for a few seconds until fragrant, add the tomatoes, salt and sugar. Cook until the tomato mixture has broken down about 4-5 minutes. Add the eggs back into the Wok and stir gently to mix without breaking the egg clusters into smaller pieces. Serve hot.

2 Deep-fried Deep-Fried Chicken with Chili and Leeks Serves 4 Ingredients: 400 g boneless chicken thighs with skin on 1 cup cornstarch plus a pinch of salt for coating the chicken Sunflower oil for deep-frying 1 leek 1 red chili, seeded and finely chopped 1/2 teaspoon oil list A: 1/2 tablespoon soy sauce 1/2 tablespoon sake list B: 1/4 cup soy sauce 1 tablespoon sake 2 tablespoons rice vinegar 1 tablespoon sugar Methods: 1.Pierce the chicken skin with a fork, cut the chicken thigh into large bite size pieces. 2.In a bowl, mix the chicken pieces with list A to marinade until ready to use. 3.Wash and mince the white and the light green part of the leek. 4.Heat the oil in the wok over medium-high temperature until the oil reaches 170 ºC. 5.While the oil is heating, prepare the leek sauce by mixing all the ingredients in list B together in a small bowl. In a small sauce pan heat the ½ teaspoon of oil, add and cook the minced leek and chili stirring constantly. Add the soy sauce mixture and stir until the mixture starts simmering and the sugar has dissolved. Remove from heat and set the pan aside. 6.Remove the chicken from the marinade and drain each piece before coat thoroughly with cornstarch salt mixture. 7.When frying, make sure each piece is completely immersed in the oil so it cooks evenly inside and out. Cook until the chicken pieces turn golden brown, remove and drain over paper towels. 8.Place the fried chicken on a serving dish and spoon the hot chili leek sauce over. Garnish with additional finely chopped leek and chili if desired. 18

400 1 4 ( ) 1 1 1/2 A 1/2 1/2 19 B 1/4 1 2 1 1. A 5 2. 3. 170ºC. 4. ( 10~12 ) 5. B 6. B 7.

20 The wok for you and your guests This wok is perfect for preparing your own late night dinner in 15 minutes after a long day at work. It is also a fun way to spend a leisurely Sunday afternoon preparing a few Asian dishes for your friends and family.

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3 Steaming Steamed Whole Fish with Ginger and Scallion 23 1 ( 450 ) 1 1 1 1 2 1 1 5 1. 1 4 2. 3. 8 4. 1 5 1 5. 6. 10 7. 5 Ingredients: 1 450g whole fish such as bream or sea bass 1 tablespoon Chinese rice wine 1 teaspoon salt 1 tablespoon soy sauce 8 slices ginger, crushed with the flat side of the knife 1 scallions, cut into 5 cm segments and slightly crushed with the flat side of the knife 5 cups water 1 teaspoon sesame oil 2 tablespoons finely chopped ginger for garnish 1 scallion julienned, both green and white parts for garnish 1/2 red chili, seeded and julienned for garnish 1 small bunch of cilantro leaves for garnish Methods: 1.Clean the fish by removing scales with a fish scaler or the back of a knife. Gut the fish by making a cut from the head to the tail removing all the guts through the stomach. Cut out the gills if it haven t been removed, then rise the fish under cold, running water and drain thoroughly in a colander. Diagonally score both sides of the fish, cutting through as far as the bone at 3-4 cm intervals. 2.In a small bowl combine the rice wine, soy sauce and salt. Place the fish in a shallow heatproof plate with the soy sauce mixture coating on both sides, arrange the ginger slices and scallion segments over the fish. Drizzle sesame oil over the fish and set aside until ready for steaming. 3.To steam the fish, bring 2 3 cups of water to boil in the wok, the water should sit below the rack, set the plate with the fish and the marinade on a rack. Steam over simmering water, on a high heat, in a covered wok for about 10 minutes, or until the fish flakes when the skin is pressed firmly. Remove the plate with the fish from the wok with care. 4.Top the steamed fish with the finely chopped scallion, ginger, chili and cilantro leaves over the steamed fish. Serve immediately.

4 Pan-fried Spring Onion Pancakes Make 24 1 3 ( )2 A 250 1/2 220ml 1. A 2. ( 20 3. 24 4. 擀 擀 10 5. 20 6. 10 20 7. 2~3 Ingredients: 1 tablespoon oil 3 tablespoons sesame oil 4 spring onions, green part only 250g plain flour 1/2 teaspoon salt 220 ml boiling water oil for frying *You can reheat the pancakes, wrapped in foil, in 180C oven for 15 minutes. Methods: 1.Place the flour and salt in a mixing bowl and stir to combine. Add the oil and boiling water and use a wooden spoon to mix to rough dough. 2.Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. If the dough is very sticky, knead in a little more flour. Cover the dough with a cloth and let it rest for 20 minutes. 3.On a lightly floured surface, roll the dough into a long roll. Divide the dough into 24 pieces. Working with one portion of dough at a time, place the dough, cut edge down, on the work surface. 4.Using a small rolling pin, roll it out to a 10 cm circle. Brush the surface gently with the sesame oil and sprinkle with some spring onion. Roll up the dough and pinch the ends to seal. 5.Roll it up again from one end like a snail, pinching the end to seal it. Let the rolls rest for 20 minutes. 6.Place each roll flat on the work surface and press down with the palm of your hand. Roll out to a 10cm circle and place on a lightly floured tray. Let the pancakes rest for 20 minutes. 7.Heat the pan over medium heat, brush the surface with oil, and add two or three of the pancakes at a time. Cook for 2-3 minutes on each side, turning once, until the pancakes are lightly golden browned crisp. Serve immediately. 24

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Red Cook Fish 5 Pan-fried 27 Ingredients: 1 fish fillet (such as sea bass or similar) 3 Tablespoons of Oil 3 scallions, cut into 6cm segments 6 cm chunk of ginger, peeled and sliced 1 large chilli, seeded and sliced 1Tablespoon soy sauce 1Tablespoon chinese rice wine 2 teaspoon sugar 1Tablespoons water salt to taste Methods: 1.Heat the Wok until smoking hot, then add oil until hot. 2.Carefully add fish fillet skin side down and fry till golden over medium high heat for about 2-4 minutes. Flip the fillet gently without breaking and fry for another 1-2 minutes. 3.In a small bowl mix the soy sauce, rice wine sugar and water. Pour the sauce over the fish with the ginger, scallions and chilli. Turn the heat to high and bring the mixture to a boil, then lower the heat to medium and let the fish braise for 3-4 minutes until the sauce has become thick. 4.Plate the fish and serve hot. 1 ( ) 3 ( 6 ) 6 ( ) 1 ( ) 1 1 2 1. 2. ( ) 2-4 3. 1-2 4.

5 28 Season the Wok Good things last with proper care. As the JIA Wok is made from natural carbon steel wok, it does not come with any artificial rust-proofing or non stick treatments. One of the key benefits of carbon steel is that after the first few uses the wok will be properly seasoned and will become naturally nonstick while proper care will ensure that rusting will never be an issue. Steps for daily cleaning and seasoning 1. Step 1: To prevent staining and food residue becoming hard to clean, please wash the wok immediately after use. Do not use any cleaning products once the wok has been seasoned. Properly clean the wok with warm water and a scrub well. 2. Step 2: After cleaning, dry the wok on a medium heat over the stove and follow by lightly coating the surface of wok with cooking oil.

Tips for seasoning the wok for the first time 400ºC To prevent the wok from rusting during shipping each JIA wok is first heated in a furnace at 400 C to induce brining, a natural oxidised film over the surface of the wok. An additional layer of food grade oil is then sprayed over the wok to ensure the JIA wok is delivered to your door in perfect condition. The following tips are for seasoning the wok before using it for the first time. 1 2 3 4 50ml 2 ( 120ºC) 1 Step 1: Heat up the wok with medium heat over the stove, It is normal for the surface to turn slightly yellow. Turn the wok in different direction during this time to ensure even heat distribution until the surface become dark brown. Please avoid overheating the base of the wok. Step 2: Pour in 50 ml of cooking oil. Take the spatula or kitchen paper to distribute the oil evenly on the wok. Heat the wok in medium heat for approximately 2 minutes (set the electromagnetic cooker at 120ºC) until the protective layer becomes burn off in heat. Step 3: Turn off the stove and wait for about one minute. When the oil cools, drain it from the wok. Use warm water with a small amount of washing up liquid to clean the wok. Step 4: Heat up the wok over a medium heat. When the wok is dry, turn off the stove. After the wok cools, pour a small amount of cooking oil on to a kitchen paper towel and use it to wipe the whole surface of the wok. The seasoning process is now complete! Take care to avoid burning yourself during this process.

Nicol Boyd Tomas Rosén The JIA Wok and utensils won a red dot product design award 2011. 2011 (red dot) Office for Product Design 2007 Nicol Boyd Tomas Rosén (Royal College of Art) if Gold (2011) (Red Dot) (2008 2010) G-Mark (2010) Design Plus (2011) D&AD (2008) Nicol Boyd (Glasgow, Scotland) (Glasgow School of Art) Alessi IDEO Nokia Tomas Rosén (Stockholm, Sweden) (Scandinavia) Volvo Scania Nokia The Office for Product Design is a Hong Kong based design studio working on projects across a wide range of product typologies. Project areas include furniture, lighting, home ware and electronics for clients ranging from small start-ups to leading international brands. The studio was founded in 2007 and is based around the creative collaboration between designers Nicol Boyd and Tomas Rosén, who originally met while studying at the Royal College of Art in London. The studio s work has been widely publicised and recognised with several international design awards, such as if Gold Award (2011), Red Dot (2008 & 2010), G-Mark (2010), Design Plus (2011) and D&AD (2008). Nicol Boyd was born in Glasgow, Scotland and studied at Glasgow School of Art and the Royal College of Art in London. After working internationally for Alessi, IDEO and Nokia amongst others, he established himself as a freelance designer in London working with worldwide clients. Tomas Rosén was born in Stockholm, Sweden and originally studied philosophy and mechanical engineering before completing his design studies at the Royal College of Art. He has worked in Scandinavia on projects for Volvo and Scania, and was a senior designer at Nokia s design studio in London before co-founding the Office for Product Design.

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