ACK Wok Cooker Waste Filter Box

The ACK Wok Cooker Waste Water Filter Box is suitable for all AE and ACK Wok Cooker models after 1985.
Made in the UK.

£85.50

(2 customer reviews)
wok cooker waste filter box 1
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The ACK Wok Cooker Waste Water Filter Box is suitable for all AE and ACK Wok Cooker models after 1985.

ACK supply replacement water and waste related parts for the ACK wok cooker product range and other wok cooker types, including water faucets, taps and levers.

Made in the UK.
For all AE and ACK wok cookers after 1985.

Terms & Conditions of Sale

It is important for customers to see and agree to the ACK Terms & Conditions of Sale including details of delivery, warranty and returns. For further information on our Terms & Conditions of Sale, or if you have any questions please contact us on 01761 453666 or email sales@ack-wokcookers.com

Terms & Conditions of sale

2 reviews for ACK Wok Cooker Waste Filter Box

  1. Josh Atkin –

    Well made filter box – can’t really fault it.

  2. Thomas Zhou –

    Very robust unit. direct replacement for a damaged one.

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Recipes

We’re showcasing a collection of recipes that pay homage to traditional and modern dishes from across Asia.

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蒸鱸魚

蒸熟的鱸魚，注入生薑，蔥，大豆和新鮮的香菜，是不可抗拒的菜餚，通常被用作傳統中式婚禮宴會的最後一道菜。 在ACK蒸鍋上蒸製過程中，鱸魚的細膩結構和味道得以保持，讓顧客真正品嚐到這道菜。

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Steamed Sea Bass

A steamed whole sea bass infused with ginger, spring onion, soy and fresh coriander is an irresistible dish often served as one of the final courses in a traditional Chinese wedding banquet. The delicate structure and taste of the sea bass is maintained throughout steaming on the ACK Steamer for customers to really enjoy the dish.

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Garlic Stir Fry Pak Choi

This is a very quick and easy pak choi recipe that packs a punch with infused garlic and chilli. Pak Choi is a versatile leafy vegetable with a nutty, sweet flavour and a delicious accompaniment to most Asian meals.

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Steamed Rice

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Char Shu Pork

Char Shu Pork is a delicious and popular way to flavour and prepare barbecued pork traditionally cooked in Cantonese restaurants. This recipe uses a shoulder cut of pork and seasoned with honey, five-spice powder, red fermented bean curd, dark soy sauce, and hoisin sauce. These seasonings turn the exterior layer of the meat dark red with a shiny glaze during the barbecue process.

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Har Gow

Har Gow is a traditional Cantonese dumpling served in dim sum. These steamed crystal shrimp dumplings are one of the most popular and tasty dim sum.

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Barbeque Duck

An authentic recipe for Cantonese roast duck synonymous with the shiny, red skinned duck seen hanging in the windows of many Asian markets. You can’t beat the delicious crisp skin and moist juicy meat.

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Beef Ho Fung

Beef Ho Fung is a classic Cantonese dish made with fresh flat ho fun rice noodles and tender marinaded beef slices. A simple dish to prepare and then cook in about 5 minutes.

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Spring Rolls

These deep-fried spring rolls are light and crispy, stuffed with tender-crisp vegetables, chicken, and shrimps, and should have crackling sound with every bite. This recipe follows the Cantonese style spring rolls which are perfect as the starter or as dessert for any Asian-inspired meal.

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Young Chow Fried Rice

Young Chow fried rice originated from the city of Yangzhou in Jiangsu province. Chinese chefs throughout the world will have their own little twist on this takeout classic, so we’ll take some liberties in making our own version here including ham, pork and shrimps.

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