Yan Can Cook; 508; Yan Can Cook 508; Fresh from the Farmers Market

Oh Lord. Hi I'm Martin. I just make a trip to the local farmer's market and now I'm going to cook up a fresh healthy fees. I've got shit talking mushroom I will cut a tomato and cucumber for my chew. East West. That's actually Ginger carrot and not the cabbage to make a quick fresh vegetable soup. And the Shanghai baby bok choy tomato and she talking Russian for spectacular Chinese. That's suitable. OK. And plenty of fresh spaghetti squash out to make this a Buddhist spaghetti with toast sesame seeds and get ready to get fresh with meat makes on Yan Can Cook. Man can cook is made possible by Lee Company maker of traditional premium oyster flavored sauce another authentic Oriental sauces for the home and professional chef since 1888. The company and my circle and the hard anodized cookware with a Hi-Lo nonstick surface made cookware for the Home Chef circular.

And by Diamond walnuts from salads to home baked bread the brownies we've been a part of Good Cooking for generations. Aree. When. When I was a kid my mom always used to say eat what you want as long as you eat your vegetables and be nice to your brother. Today we're going to turn some of the freshness that should go into something absolutely special and delicious and healthy. Let me start with a chill spenda soup that has a distinctive Chinese accent and I called it east

west. Got it back chill will I will Carville or right I will call it OK. Look at all these in green and I have very simple everything I do is right here. I start with some Chinese pinko ginger. But in pink or for months a few cloves of garlic and some tornado and I kind of period and remove the seat and sore cause the color and texture and flavor. I also add a kind of a Purple Onion and a coma. They come right here and of course cucumber This is English cucumber also called seedless cucumber or support hothouse cucumber. It comes with a little saran wrap to protect it from dehydration because the skin is very thin. And of course this is she talking mushroom fresh. She talk emotional and as beautiful as wonderful kind of wonderful texture meaty texture. And I cut it up into her and of course have a ripe. Will coddle. OK and of all of these Ingrid I'm also flavor one tiny tiny bit of

cilantro and pie I'm going to put this over here I want to show you we are going to cut everything up first. We start from here to here to here first. We cut up a tiny bit of. Sort of side put it over here and sit outside and put it over here and I have to finish cutting. I'm going to put it in business Bowl. One two three and then I cut up some. Garlic slices about 35 slices sort of right here. I've been telling people a lot of people always ask me. MARTIN When you cut How come you tend not to look. I always tell people when I look I tend to get very nervous and then of course you have some cold may talk. Or that we're going to cut it up like debt. OK. Tell medo you give wonderful sweetness This is cherry ripe tomato. This is really

the farmer's market. OK and then we set it aside. Cut it out. One two three. When I get nervous I always come we don't get nervous don't count. Put it right. I use this knife as a special I always clean up. See good tips. Always clean up and then of course I have Purple Onion. Head it up set it aside for one. But set it aside and then go for one who. You can do all kind of cutting up. Put it all over here. But all the way over here and also some hate comma and people to hate comma OK with it and they call my school because it has a texture and sweetness of like what a chestnut is wonderful and can keep for a long time and this is how I would do it. Cut it up piece and kind of piece this texture and sweetness to it. And I cut into little chunks like this. How big a chunk. It doesn't make any difference. The paintings on waiter

you serve it to the young little babies all adults all older adults. Depends on when you're going to search for two and also get some cucumber. You do not have to peel you'll kill cumber. OK but very easy to do. Cut it up cut it up cut it up. Set it aside. But don think James and then of course should talk a mushroom. OK we show you everything step by step it might take a look at time but it's worth it because when it's done it is so beautiful and it's so easy to do. And then of course we're going to have tripe. How can you tell. 8:00 I will call goes right when it's right it's soft to the touch. If you're not quite sure if you can feel this all you have to do is look at whether there is any sticker or right here. All

right I'm ready to eat. I mean you won't thank me or say no more. He's an amazing this is the trick. OK now I want to show you what look at this I want to show you how easy it is to remove this. You don't want this. Look at that. Then you'd open this up and look at this this is how easy you remove the seat. It's no big deal you jump and then I want to show you also show you how easy it is. Look at that we're going to quickly peel this off. Very easy to credit through and I peeled this off because I just simply peeled the whole thing out like this and I'm going to slice it up and use it for garnishing later. OK in the meantime I'm going to get rid to remove these.

Look at that we're going to remove these and then put this over here and then chop up some of these. So length we're going to make our sauce to flavor our natural. Setting aside I put it right here on base so. Cut it out cut it up. This got a very very nice wonderful hour room much since we. Put it all together. Put everything together and then always clean it up. Take the time and then we're going to flavor this with some mati. That should have juice. Look at that this is all you need. And a kind of a rice vinegar. OK you have that flavor a touch of salt. So to taste of Sichuan peppercorn already Gronlund roasted picks it up and also

sweet chili sauce. Not only give the sweetness but also give the spiciness a kind of all of oil and then you mix them all up. This is a mob of delicious looking OK. When it's all done you mix them up and let it sit for a little while. Let's chill for a little and then you're ready to serve and I want to show you how easy it is to serve an Ice Bowl. Put a tiny bit of these are right here. Beautiful. Easy to do and it's absolutely delicious. OK and then you can actually garnish this whole thing up. Look at that. With a tiny tiny bit of H. All right I will Cardo and this is absolutely beautiful. That's actually from Spain. Thank you.

Thank you. For those. Cold winter nights when the chill. Like get back chill. Won't do it for you. How about a warm fresh vegetable soup. This one can be make in a very very short time but it has all the flavor of all the wonderful slow cooking so the first thing you do is get ready. All these ingredients. I have some ginger right here. What if this is a pill Ginger I want to quickly show you how easy it is to peel ginger. OK look at it use a spoon. Don't even have to use a knife you just spray this off. See how you easy. This is how you peel ginger can you see that. Very easy to just use a spoon. You can never cut yourself and then I have to appeal to Ginger. I slice it up and I Julia. Because I'm going to make a amir or why I'm speaking English with perfect French

accent. Set aside and I put the ginger right here to make this mural. And then also some green onion put it right here this is a good vegetable stock. And of course some shit talking mushroom has been so for half an hour. And some carrot slices. If sweetness put everything in here OK. And I have to dead. I'm going to show you. I have some netbook have beach. I'm going to cut this up right in have. And then to go for one. Cut it up into big chunks. Also put this into it. When the broth is ready. OK. He says amazing. Make sure this is very very hot and then when the prof is ready it not only takes about 15 minutes to cook all of these. OK you put all of these here and all of these right here and this is ready to go. And then of

course a tiny bit of tomentosa is good because tomato is always good for you. One tree right tomato set aside the broth is ready the mirror poor Ares is already ready and then I want to show you aside from that we have some soft tofu. Now soft tofu is very solid you've got to really know how to handle very very soft. Take care of it. Handle work. Hendo loving care. You turn around like that and you look like that and you put it right here. You go like debt like that. Then you go like that. Make sure don't go too far because your head is right here OK. And then you go. One two three four. Cut it out. And then you set it aside. You put the whole thing right in here. Soft tofu got a very nice custard texture. And then to add texture collar and nutrition and I was soup. We also have some Kabang should be in Lima bean and kidney bean. Put it right there. Put the whole

thing. If you get color texture everything in here and then we'll set it aside. You know what. Why I'm doing this. I am going to cover this up because I'm cooking to caution because we've got 600 people right here right in front of me. That's why they are so excited they are actually laughing right now because I said I want to serve everybody. This is going to flavor this with a tiny bit of lemon juice and a bit of green onion chop and a bit of sesame seed oil and also salt and white pepper. And this is all we have to do after this is done. All we have to do is shut it off and put this right over here. Look at how hot. So we're pocket bread. This is my version of the warm fresh vegetable soup. Have to taste like a slow cooked vegetable. Thank you.

Thanks Charlie. Really loves. To turn virtual into works of art sometimes shout train all the life in the kitchen just to make that you will garnish ngs like Reese ones that make by my great friend chef. Learn one of the top chefs from Hong Kong you see here business the resort. Here we have Stone Mountain made from lotus root a lot of lush trees here right next to this Stone Mountain is this a country you all go to make with we're going to make with red carrot and of course this is a 2000 year old a nine story for gold are made from green turnips. And then this is a nice bird I've been here for at least 2000 years too. And in this fish pawn we have all kinds of flower blossom Hill cumber make this make a cucumber with

carrot daikon and red radish floating in water and this is a wonderful blossom off some kind of a mini flower make with red carrot and we move on to over here you can see look at this heah. We have this rice fish pond. This fisherman is right now fishing you can tell the fish is still alive and moving. And this fisherman is make also with a red carrot right next to the fisherman. We have crap web notice floating in the pond. Well I mean young birds also mate with green turnip and red carrot. And this in our old place this is somewhere along the line get a real loss from the ocean. This is a sea lion. This all of these and look at this stone mountain beautiful make from Ginger not only use as a flavoring and spice also using gonna see the live monkey. The fisherman is getting enough fish and he told me he's going to leave. So I'm going to pick

up one of these wonderful garnish to use it in my case. Now for one magic trick Let me show you how to turn a field fresh vegetable into a beautiful colorful bouquet just like they do it for formal banquets. All we have here is a mushroom. We're going to get ready the mushroom first this is the regular Dr. Black mushroom also called she talkee mushroom. This can be stored in a tight container for months definitely. And then you soak them in water for half an hour. One says soak. They're nice and soft. And after you rings the mushrooms save the mushroom juice. We do not want to waste any Muslim juice look at this. They've got a lot of juice that I would want to use up from the whole thing right here. OK. And then I'm going to play for these women a tiny bit of salt. Kind of a white pepper. And I'm going to garlic and ginger. So we're going to coat this this way it will flavor

my mushroom. You normally takes about half an hour to simmer. And I have something done for you already right here which has been bubbling for the past. Wow. This is pretty hot. I am so glad that we have a little power here. I am going to take this out with this strainer with Save the juice to make a sauce. Let it drain well. Then Im dreaming well. OK. Now of course you should always have a kind of a wine and a tiny bit of chicken broth. When you cook the mushroom too. So when this is done we take this away because we don't need this anymore. We set this aside. OK. Now in the meantime we get rid of some of the other ingredients that we have bok choy. This is baby bok choy. I want to show you two different kind of box charts a lot of time people called this baby bok choy actually is a wrong name. It is Shanghai. Someone called

Shanghai baby bok choy because it looks like the regular bok choy but black means white. This is bok choy. This is in Chinese is called Green Shanghai cabbage. It's green it's not a White is no it's not black. See that is bok choy. OK so now the way to do it is I cut this in how I. Write this is pretty big couldn't have. And I put in a pot of boiling water and bring it to a boil. With a teeny tiny bit of oil and a tiny tiny bit of salt this way it will keep that wonderfully green This stirred a little bit in the meantime. And see we are going to cut up a tiny bit of homemade told to make this vegetable bowl Kate would peel to tomato first. OK look at that. Cut it up cut it up cut it up and you set this aside and you want to make this you trim this because that is how you make the boat. OK. You turn this. You trim this. Save these for something else. So

you have a pedophile. OK trim this. OK in the meantime. My vegetable is done I can tell from the sound. It is said done done done. I am going to go over there and get ready. OK. Set it aside. Clean it out. In the meantime we're going to take this over there and let a dream. Shut it off first. Let a jury. Don't jump all over your kitchen. I am dripping all over here and then. Oh. Drain it drain it and then. Take it out put it right over here. This is beautiful. Nice and bright green and we are going to show you how easy it is to do it. In the meantime I'm a little taken to sauce up to put it right on top. It's so easy to do. Everybody can do it OK. Third stop of a kind of butt off cornstarch

solution. And if you need it you can use a tiny tiny bit of extra chicken broth. But if you put too much of the Corn Starch in you can always put a tiny bit of extra broth and let it set it aside. And here's how you do it. A bouquet. OK now that. You put the beautiful that's suitable right here. You put a little red tomato here. You put another one right here and then you put another piece right here. So it looks really nice looks like a little flower and you want it up and put all of the mushroom around here. So this is how your bew a little brocade. Look at this. It's very simple. And then put this right garnishing. Put it right in the wrong place and then right before you serve you put a sauce on top. Look at this. I want everybody look at this.

Put it right on top here. And again I think I spring court teeny tiny bit with sesame seed right over here. Ah beautiful vegetable bouquets. Thank you beautiful vegetable Kate is so wonderful and delicious. Actually it's a lot better and cheaper than a dozen long stemmed roses in. How many do you know that when is spaghetti not spaghetti. When this is make from spaghetti squash Let me show you how to make this Buddhist spaghetti hero. I have a whole bunch of different kind of squash. We're going to make the Buddhists spaghetti here. I have spaghetti. This is the spaghetti squash. And he is delicate. And this is China squash. This is China's

also called the accordion squash. We eat that you peel this and this is from the melon look at the hair. Also hairy squash squash and here we have the Buddha Melon also called the bitter squash and here is the Tchiowa squash. Looks like a Pom squash. And of course this is yellow ACORN and also squash and this is the butternut squash. We're going to take this away and put this right here. We are going to show you how to do a very very interesting and simple squash. All we have to do is put this spaghetti squash. OK put this and pick this in often for 45 minutes and then turn it to the other side. Forty five minutes turn to the out of sight and then put in the AV and do it for 35 to 40 minutes on one side. And then you. Get another one now and then turning to the unassigned bake it for

another 15 to 30 minutes and then all you have to do is take it out. Hot squash in you cut it in half. Look at that cut in half. And use we each seat out. Look at this. Squeeze that's the seat oh look at that. Squeeze the seat out we get rid of that seat we don't meet the seat and then you know what everybody look this is what makes spaghetti squash. We're going to look at this. Looks like a spaghetti. Look at that isn't interesting. Just scrape this out just like spaghetti and then rip it up to here with a stir fry quickly this spaghetti heat up this walk use a tiny tiny bit of oil. Kind of a jean German colleague chili pepper and also a kind of carrot shredded carrot.

Green onion and spaghetti squash. Wow look at this. We're going to move these away so everybody can see it it's a lot better. False it false false and then add a tiny bit off why I never off shift and then you'll have a field of squash or right here and I feel you everybody can enjoy eating this through going to use chopsticks to spruce this some beautiful dish why we're doing this. You know that in Japanese cuisine chopsticks are called Hashid. Some people say that that is a shortened form for she but she which means the bird speak and see that must be coming from a Big Bird. Very easy to do this. Spaghetti. I call this Buddhists are good and everybody can go home because as wonderful and as vegetarian. You don't have it anything else. But thank you

thank you. Thank you. Take a hint from my mother. Well first let you go you can't go wrong. Make them beautiful. Make them flavored. But most important make them often. The next time you go and be nice to your brother and remember it and can't cook so can you digest Thank you. All the dishes prepared by Martin Yan in this new series can be made at home using the companion cookbook the well seasoned walk order your copy now by calling 1 800 6 4 7 30 600 his beautifully photographed book includes more than 110 step by step recipes complete with Martin's own tips and cooking techniques. Now you can create the international fusion cuisine of Martin yam. Please have your credit card ready when you call 1 800 6 more 730 600 for marking the M's latest cookbook the well seasoned walk. Again can cook is made possible

by leek tempi maker of Chinese chicken salad dressing and other authentic Oriental sauces for the home and professional chef since 1888. They come and buy a circular on the hard anodized cookware with a Hi-Lo nonstick surface nor make cookware for the Home Chef circular. And by Diamond walnuts from salads to home baked breads the brownies we've been a part of Good Cooking for generations.