Yan Can Cook; 611; Best of China -- Cantonese Banquet

I am Martin. Today we're going to experience the best in southern Chinese cooking a Cantonese banquet was simple this wonderful Pate Paolo's duck with a crispy delicious skin one half of fresh whole fish. Hercules theme. So what this is doing all the dressing and the popular Antony's like that was stick. Marinate and pan fried. Eating can turn Nik's on yanking the best of China. Yang can cook is made possible by to look more like America. To find these things become chaotic sauces for home and professional chefs who come and buy Domingo nice crunchy texture and nutty taste not tongues. And my part as on the Sonia Meyer corporation just like human designed and engineered for the spirit.

Yes. There is an old saying in China eat in Kent tone 10 tone all wrong Joe is the undisputed cold airy Kev it all started in China Cantonese cuisine has led the way for international acceptance and appreciation of Chinese

cooking in every china town I visit around the world. I fi Cantonese classics such as this tend to nice roast duck boarded in Chinatown. Nice and delicious. You cut it up. Bromine and then I'm going to show you something wonderful. I'm going to show you how to make another Cantonese favorite and the Cantonese a rose paid part time. This one is easy to make at home and also to fit this render much faster and also is very very delicious and crispy skin. OK and this is what you do. At first you get the duck in the supermarket the normally frozen you've got to defrost it first and then use the knife and you cut this open right here. Cut this open. Cut this opening up OK. You see that first you cut this open OK and then you turn around and you press this a little bit. Press this just like the press

talk. OK this is how the Chinese make the pre-service duck and after that we turn it upside down. This is nice and Fred and then you get all of the marinate ready here. I have a boat. I have a boat here. I used. To love Haber chop Charlotte and Ginger minced all finely chop and some garlic about teaspoon to two teaspoon. Also approximately half a teaspoon to three quarter teaspoon of fives buys power and of course you use salt. OK buy one teaspoon or even three quarter of a teaspoon of salt is fine and then of course I'll use holy scene saw you see H O I s i n sauce about to postpone this horse in sauce. And so he saw us. You see nice naturally. For men to. Premium soy sauce mix them up like I'm really small.

Very nice when this is done. You use a brush and you brush it all over. OK. Brush it all over and let it marinate for a couple hours if you have the time. 90s and make sure to Melanie until all of the Melanie permeate in to untie your muscle. OK. This is how wonderful it is going to be. Make sure on both sides and marinated properly. Use a brush. It's very easy to use a brush when this is done. You get a strain. OK let marinate for about two hours. OK. And you get a strain. You tie destroying dung like that. OK. And then you're going to will. Hole into this. Hole into this. I want to do this. And you're going to just get the skin you'll Renda this skin of the Duck who wanted this and rendered the

skin of the duck. Make sure your title properly otherwise it comes out it can be dangerous. OK hang on to this and then you use a bit later this is a big pot of boiling water. What I'm doing is kind of posh only cooked the skin with high growing water and you see the actually the skin change color and also shrink a little bit and slightly partially render the fat underneath the skin. And after this you have to let it. Glaze OK now of course if you have time you use some paper power and wipe this out a little bit. OK and then take a little while and then you can get the glazing saw this in the glazing saw I have about two cup of water and about 1 to 2 tables more of sugar. All you can use MOTOS or honey and you can use about two to three tables one of

vinegar and actually glaze this because that tiny tiny bit of look at that eye glaze this. I glaze it is and I glazed is this reason why when you go to Chinese restaurants when you eat you can see their Cantonese roast duck or the Peking duck. They are nice and golden brown because of this wonderful glaze because the sugar color more rice and the skin is crispy because the vinegar when this is all after all this is done you can actually hold onto this and put it aside. OK. Like dead. And then you use some bamboo stick. OK then Bostick and I poke a hole here. This way you will make sure make sure the whole thing. The whole make sure of this duck. It's wonderful and it is all. Look at the. U.S. put enough.

This bamboo skewer around so make sure that duck. Is. Fresh. When you. Do it. This after this you're going to handwrite it. For approximately four to six hours. OK hang dry it for about two six hours. Until they are nice. And dry. Let me show you. Let's use these. And put this aside. And then I want to show you the one which is hanging dry. It's like this. Look at that. It's dry the skin is nice and dry. Everybody can see that we are now thinking this over there is ready to be roasted. We're going to cook it in often about three hundred seventy five degrees. Anywhere from 15 minutes to an hour. We take it over here and we're going to roast this in this AV and put it in. And of course. We always

have prepare something extra. And this is wonderful aeromedical and we take it over here chef. Way a good friend of mine I've known each other for almost 20 years Chef where how long you been a chef trendy years ago when I was working in Hong Kong shop way. Me a lot of things. Now she always the executive chef of the late restaurant in San Francisco. Let us remove all of these. This is nice and hot. We move all of these and shop we're going to show us how to serve these pity part that first you got to cut it up. First of all you can't hold up and shop we're going to show us how to play it so everybody can learn this is a Chinese style Cleaver very very big very heavy duty. We're going to our house was this you see first you cut the rest of the bucket. And we move this

even if we wore it like a picking duck cut it up and laid it out this is the west side and then you do the other one exactly the same. Remove the weight. And the DA cut in half and then cut the crop. We get that very very skillful knife technique. Put them all together. Wind a mob. And then this is the fight and this is the chick duck breast cut it up and put it right in the middle. Suddenly you feel exactly the same way. Very simple yet require skill get rid of the Brawn. So it's all nice tender juicy me why in the middle and then this is a duck. Drumstick proclamation.

And you think that too much fat or get rid of it and that is all you need to put up with it. Rye on one side. And cut it up. Look at that. He'll get rid of the bone. Put them all back just like in the shape of a duck. And this is the wing put it on the sky. You see that very simple. Look at that one too. And this way you can put the whole thing there. Now if you don't have time you can garnish it was some onion brush. Look how beautiful and to little baby duck. And of course some wonderful color contrast. So lentil. We want to think chefs and the way you have done such a great job next time. Andy told me that you'll go to visit him and how Village he's going to personally who enjoyed Cantonese cuisine in its

proper setting. Let's all take a trip down to one of my favorite restaurants in southern China. There's some general being a restaurant in China. Among Us Chinese then us were saying Boeing is to Joe Fernandez. But again one Joe can talk more than any other Chinese region of Candide is cooking. Best known First off in China and Iran the world will get this fabulous classic Cantonese banquet. It has as many as 14 different courses. They're more scrumptious soya for whole chickens with a head. A famous Cantonese Christmas roast duck steamed rainbow chicken with ham and black mushrooms. Seafood serve a pan frying noodle. Poach freshwater prawns in the shell modified Sesame Street and served in a song.

Then there is the seafood mentally in a clay pot. Don't young to feel a fish knows that unlike draw emerald chicken serve in a bamboo basket. Among the most famous Cantonese specialty is the dumb things some hearts the like. And Kenton Skokie is very dear to my heart because it is the cooking. I was brought up on. Now you can enjoy all of these in any of these dim something houses here in China or anywhere else in the world. When you think of some new Think of variety in shapes taste and in cooking. For instance there is the steamed dumplings and this jump. Sure I'm still my also steamed crispy spring roll lightly fry and glutinous rice

balls with shredded coconut. Look at all the steam some dishes of fees for your eyes. The centerpiece of many famous Cantonese banquets is a steamed fish. It has to be a whole fish fresh of course like this one this is a power snapper. Off the coast of New Zealand. Nice and fresh. How can you tell fresh fish. Make sure I was nice and clear the muscle was very firm and also the scale in Galle is very nice and red then doesn't have undesirable aroma. Fresh ocean. Ok all I have to do is put this fish here. And I scold us a little bit to allow the heat to permeate. You see right along the dorsal thing here and the other side and I cut right here. OK. And then on both sides I scored a couple times. One. Two.

Three. Four you can go four five and then one. Two. Three. Four. And after you finish you're going to put some nice flavorful ingredient in there. Here I have some wonderful lemon grass mushroom and ginger. We're going to slice some ginger. OK Ginger slices. OK. All of these put it right over here. One piece of ginger. OK. And one piece of mushroom and one piece of lemon grass. This way you got all the flavor out. One piece of mushroom one piece of lemon grass one piece of ginger and you just keep on alternating this to give it nice flavor. Sensation. This you do it on both sides you see. Put them all together this way. After you finish this you do it on this

site and it's very simple very easy very very easy. Do all of these coming up. We are ahead of time so you don't have to rush in the last minute. Put them all together. Stack them up. Put them all together. OK. Piece of ginger piece of lemon grass to give that nice flavor. After you finish this you put this right in here. Let's remove all of these things OK except the garnish. Later you put two piece of green onion right here. You put this over here. Look at that and you're going to steam it. First of all all we have to do is put a tiny bit of some kind of a pepper Not much. It's a teeny tiny bit. And we're going to put this into this steamer steamer right here. We put it right inside this the IMR right here. And steam it for anywhere from seven to eight minutes. Very simple this is

bamboo steamer. Let us cover this up. OK very easy boiling the water cannon when I want to start to boil. Then you start to count to time this is seven minutes to eight minutes OK. In the mean time you can make the sauce OK. Here I have some chicken broth and water and I have some systems to go. And also I have some soy sauce OK. And also this is about quarter cup talk one through a cup of broth about 1 tablespoon of soy sauce to take two to date it was bizarre and I won t was one of the sauce and of course a kind of a sugar. To lighten up a little bit so make it nice and easy when the sauce you use it to put it right all over the fish in the meantime. Very traditionally always used to do it you can infuse oil with a tiny bit of lemon grass. This is lemon grass right here and about one whole stock of lemon grass.

I put it right here. Oh oh look at that this is a fuchsia and I take it out why I'm doing all of these you know what I shuck this off. Let the hat all the infields the lemon grass the lemon grass preferably infused into the oil. The fish is done. In fact I have done one I had of time. This is right here and everybody can see this whole run is already done. We put it right here and take it out now. This is very interesting. We take out this little tongs and take it out. This is all regional mechanical arm let out very careful to put it right over here. In the meantime we were transferred these look at that would transform the whole fish. With this wonderful spectra. Put it right over here. Look at that beautiful. Then garnish it a little bit.

And then put a saucer in. Look at that. Pulled a solacing here. Because. I had diluted the soy sauce with some broth so it doesn't taste salty anymore. And then the infused oil poured right over the fish. About two tables one of the most wow look at that. When this is all nice and done you gonna shoot with some cilantro. Sometimes you have time you can even gonna shit with wonderful Julian green onion and ginger. Thanks. Another well-known Cantonese dish is this pepper steak. This pepper steak is very very easy to do. All you have to do is get some rich guy or New York or Frank steak and trim the fat off. I don't want a Fed. OK. Trim the fat off. I. Don't want a Fed cut this into big chunks. Cut this into big

chunks. Save these for tomorrow. And then you trim it in two. Big pieces of beef. And then. Big about two and a half inch square. OK. Then. Put them all together. All cut an angle like this. Can an angle like this can and go like that and you marinate the pieces. OK. After that you marinate this now you can use saris sauce or you can use always to always like to recommend people you have oyster sauce available use oyster sauce to marinate give that nice flavor. Food Bowl the a nice glaze one tablespoon. Put a kind of a black pepper. You know I want to make this this very unique because instead of just a pepper steak we're going to have several different kind of pepper is actually pepper pepper pepper pepper stick three pepper stick. All cause tiny bit of

cornstarch. Let's marinate after it is done. Marinate you set it aside and you come up nice. Bell Pepper right here. Julian some for what it is you see. You remove the seat remove the seat. And then you cut this up and you go. Julian how fast you can do this Julian is all done. You set it aside. Now you notice that we have a green bell pepper red pepper yellow bell pepper and also marinate with black pepper. Later on going to use fresh pepper. So is pepper pepper pepper stick here. We heat up everything. First we're going to do the pepper first this is done three stir fry three pepper. In fact if you're hot like you can even put some fresh chili pepper in there make it nice and hot. This is all the wonderful call of heifer. OK. 5 Is this a little safe you don't say. For people let alone all faith. Sorry

for you. OK this is about 9 inches. OK well kind of all homemade soup stock. Oh look at that. Very simple in the mean time you going to do your be the reader's narrative about 5 to 10 minutes when the baby is ready for you ready to cook and you put about two teas born to one cable full of oil and chop up some garlic and ginger garlic and ginger nut is it gets some garlic here minced garlic and ginger put it all together and we're going to go get this and stir fry our bean. OK very simple. This is doesn't take too long to cook. When this is done you know that it takes does pan fry so we have the stir fry turn up to the other size. Pan fry is OK in the meantime that Pepper is already done when the pepper is done you're going to put in a nice beautiful

plain. OK nice beautiful play. Put it right on the bottom like this nice and colorful. Look at their nice intolerable right in the middle. OK and then and the piece is going to look at that this is how easy it is and in the meantime you'll make the sauce OK. Make the sauce and then you can cook that until they're nice and brown. Look at that very simple very easy to view very wonderful dish to do. Add a tiny bit of soy sell OK are these pointed to these when a story starts at a time of Y and a kind of elf fall like pepper. OK peppers that kind of a sugar and a little of corn starch and the whole make soups Dall homemade soup stock look at there. This is all you have to do look at the whole thing is done and is done.

You put it right on top of these pair for home beautiful garnish. We're not talking about a fresh hell opinio Reynolds. Thank you. Thanks. Here's today's menu fall Cantonese banquet. First we have a tent in these roads paved duck and then we have the whole fish were sizzling oriole and last those three peppers speak. Cantonese cuisine was the first to be introduced to the new world particularly in North America. But the exposure to the west has evolved and improved Cantonese cooking much of the quotas are great chefs. One my good friend chef and the wife. Until next time you can you can judge again. More than 100. Step by step. More than six

hundred seven. China. Yes. A.