Do you have any questions for Chinese cookery guru Ken Hom? Need any tips on how to do the perfect stir fry ? Dying to know how to make your own sweet and sour sauce ? Perhaps you are a cookery student who would like to come along and learn about Chinese Cookery ? Let us know!

I would like some tips on using Tofu in stir fry? Bought the plain firm stuff in the past and just cut it into cubes ..... edible but not very exciting.

Sarah I use tofu a lot and find it needs marinating in something first so it takes on the flavour.

Porridge, how long do you need to marinate it for?

half an hour to one hour is enough but longer won't do any harm - I usually marinade in soy sauce, sesame oil and some thai or chinese spices. I then pop it into a stir fry or serve as a starter with satay sauce. If you look at previous topics I have posted a very easy satay (or peanut) sauce recipe.

Hello Ken

When I make own "Char Siu Bao" (BBQ Pork Bun), the colour of the cooked buns don't look like what I get in restaurant. What type of flour they used to get that snowy white result?

And what is wheat flour in Chinese, would you be able to pronouce in either Mandarin or Cantonese if that's alright with Jenni??

Thanks
Li Shan

Ni hao Ken

I would love to see how you cook your deep fried milk recipe. And advice please on Soy Sauces - are Japanese brands the best? On a recent programme, Kylie Kwong said she favoured Thai soy for its more subtle flavour. I know you have travelled all over the Far East - so which country produces your favourite? And more to the point - when are we going to see you back on TV with a new series?

Kind regards
Kev Brighting

One for Ken - I love crispy duck and pancakes in restaurants and eat it at home but find it hard to reproduce the way the Chinese restaurants shred the cucumber and spring onions. Can you give a demo on the show please.

ON the above theme We used to love these before our veggie days.. can he suggest an alternative to the crispy duck??

Hello GFL. I would LOVE to come and see Ken Hom cook. I would love to bring my daughter too who is 12 and very keen. Please could you post some details. Thank you. Take care. Marie

i would like any ideas on a quick and easy stir fry that doesbnt include spicy foods the always have to much spicy foods for me with chillies and other spicy please help.
Im also a cookery student and would love to come along and learn from ken hom that would be the best experince ever.

Anyone wishing to be in the friday audience needs to email goodfoodliveaudience@uktvfood.co.uk

We'll do our best to fit you all in!

Forgive me for being a little thick and as I want to see Ken's reply to my earlier message but I cant see any comment as to when Ken Hom is on GFL. The only comment about dates is for the live audience or is Ken on the program on Friday as well ?

Ken Hom will indeed be on our show this Friday. We're delighted with all the queries and questions so keep them coming!!

Could Ken show, once again, his method of slicing peppers please. I keep trying but it doesn't look like his.Thank you.

Some tips on WOKS & their use (or not) on electric hobs would be useful!

Hi Ken. How do I make a quick and tasty sauce for noodles.
Also what brand/type wok do you recommend that will last for years. Lastly when making BBQ crispy pork (Belly) What marinade gives the meat that lovely rich red colour. Thank you so much. Best Wishes. Marie

Well I watched GFL and Bites and my request wasn't demonstrated. Mind you, none of the other questions from this topic were asked either so it was pointless contributing to GFL's request. Either that or all our requests were rubbish!!

Liked Ken Hom's stir fry rice recipe but I always find adding the raw egg to the rice makes it go a bit porridgy. I find it better to make a very very thin omelette separately and add it to the rice at the end. Has anyone else had success doing it Ken's way and what am I doing wrong?

No - I agree cep - I always make the thin omelette - raw egg just doesn't work for me!

Talking of thin omelettes, I once had crispy duck with really thin omelettes instead of those nasty 'pancake' things. It was delicious. It was abroad mind - anyone over here had them in the UK?

I am sorry if anyone feels disappointed that we didn't get round to their questions on Friday. We are so limited by time and on Fridays we do of course have lots of questions from our live audience as well! It really is important for us to hear your views and your questions are a significant contribution to the show so please don't be put off. Keep them coming in and hopefully we can get round to all of them eventually.

Thanks for the comment Sarah. How about doing the domo's as a video and posting them on the site and for the other questions why not try a Question and Answer section where users have a certain time (1hr) to post questions to a chef and they get a suitable reply.

Thankyou for your suggestions Beanz. I shall pass them on to the powers that be!

Hi,
Ken made beef dish in his programme Ken Homs Wok I believe and it was aired last week. The dish was Beef with sichuan and was a recipe from a chef in Los Angeles called Wolfgang??? who had built up his restaurant with an East meets West theme in his recipes. Could you furnish me with
the recipe if possible.