Yan Can Cook; 313; My Mom's Favorites

Way. Way. Way. Way. High a mob Pinyin can go because my mother taught me how. Today I'm going to show you how to do so rule my mothers favorite dishes. Raise cabbage would be in Fred noodle flavor with dry shroom. Steamed pope pittie chicken pop. And of course her favorite braise a whole fish with pork sauce. So you better stay tuned. Oh I would tell my mom.

Yan Can Cook is made possible by Kiko match makers of Oriental sauces and seasonings for over 350 years. At the keep them in touch. With all of your cookies. And by the 500 families of the rice growers association of California. Growers of you know the right. Visible in resealable banks. And by the cooks wear makers a circular guaranteed nonstick cookware circular For me cooking for the home chef. Thank you. Thank you. THANK YOU THANK YOU CAN cultural Today Show I should call mom can't cope. When I was a little Hen some kid growing up in China my mother did all the cooking. She never let me into the kitchen. But with our work I was a

rebel so I jumped all wrong in any way. See this to me. I have such a good time with my walk that I still have to say more. That was about 65 years ago today. I want to share with you a few of my mother's favorite dishes. Her first favorite dish I call braze cabbage and soul of thing noodle all you can call a bean thread noodle all you can call it fun sea. Nobody really cares. Play hard words draw a shroom. It's very easy to do here. I remember when I was a little kid growing up. My mother always said Eat your vegetable. I'm quite sure many of you always when you growing up your mother always tell you eat your vegetables. But my mom in a true sense and I have to tell me because I love vegetable Besides when I was a little kid growing up I never heard of Cabbage Patch doll No I'll play with the real thing.

I love it. Is wonderful no you can play with a darn thing you can get the frustration and also you can eat the damn thing. This can never be called napa cabbage. But in China they actually call it means Pynchon cabbage screw a lot in the city called tension. Very close to Beijing China here. I have cut up some cabbage I want to show you here of some cabbage and I have for mushroom. This is drawing the Japanese cuisine. She talking mushroom the Chinese gold. Don't anybody know I was a good person. Unbelievable. Her and then you soak it in water for approximately half an hour then you remove the stem and then you can cut it out. Cut up. It could really do it very slowly. 1 2 3

7 8 9 10 then transfer like that. Put it right here. Also in this particular dish I also use about 1 cloves of garlic. So we'll cut it up with. This this. See how easy nothing to it. You put it aside and then I'm going to introduce you. This is fun see. In Chinese we call fun. See see. Looks like this you find of packages like this can you see this compound of packages like this in most all rental grocery stores some of the palmist also carry this some of the department store deli or supermarket. We also carry this. And then also an other thing I have is I want to show everybody here is a package of draw my room.

You start with a gigantic medium or jumbo prawn and you'll see I would. And you get a lid and get up your ceiling get up to the roof. You're lying The more you know to sit there for two months under the little baby swim like this. They find packages like this after you open it up make sure you put it in put it in a little container put in the fridge will last you for approximately six to eight months to a year. You freeze them will last you for two hundred and forty cents you know in the mean time I want to heat up this little clay pot. Let's heat it up. Put a tiny bit of broth or oil over there. Put a ton of oil. Put a ton of oil let me get some oil. Kind of an oil set it aside. And then make sure you also put a tiny tiny bit of fun See this is so dumb when you use the

front seat been thread noodle a lot of time people don't understand why they call it fun see you supa down thing you move them around. It's all direction. It's kind of fun to see that's why they call fun I. I apologize. You say and then when it's hot all you have to do is put the cabbage and the mushroom. OK the cabbage and the mushroom. This particular dish you have to cook it for a few minutes. See it over there. Stir Fried it and also put a tiny bit of dry shrimp put it kind of dry. Let it salty for feel much stir salty for few minutes. Aha. Medium high heat when you use this you should not use very high heat because you might crack this clay pots and use medium. You might even want to use an infuser so heard it moved around and then you put the fun sea rye on top.

You see this. Never put in the bottom because it's soak up a lot of liquid. OK let's put them in a kind of a sesame seed oil about to take soy sauce and then we'll cover up and let it simmer. This particular dish it takes approximately anywhere from 20 to 25 minutes to simmer. So we're going to set it aside. We will remove these and put it aside. And then because your magic of television and because we don't have time to show you and wait for twenty five minutes so I have done a head of time one of these look at how gorgeous does look look a beautiful dish. Thank you. Dan. you feel like this and then you're ready to go. Now we're going to put this over here. And we are going to do an hour the

very simple dish why I'm doing them will heat up my what with a bamboo steamer. I'm going to show you how to do my mother's next very popular favorite dishes call steam Paty. Here I have all these ingredient here. Pork. Fresh water chestnut I want you to see the fresh water chestnut I've grown this in my little pawn. And then I also when this I want to put it over here so everybody can see what is looks like this. OK then you wrong your pork. Now in China you do not buy the pork like we have here you can buy a hamburger patty and you have to Granholm. So you when you ground it you use this. Thank you. The idea of his I choose to perk was first Uganda dancing second to burn our six million carers.

Thank you. Now this is. Funny. And then after that you're going to put this in a bowl. You see and then put out. Some minutes charge what a chestnut. Some mushroom chop mushroom. Put it over here and then you have also some chopped green onion. Now you don't have to know all you have to do is do some more. And then put them all together and season it was a tiny tiny bit of whining Hsiao hsien whining sesame seed Oreo or the new cone starch and then white. See this and then we're going to mix it up with. This. Look at this. I'm going to use a

heat proof container. I also want to remove this so we don't have to waste any space in the meantime I've been posting or it's coming along really well put it over here. Makes the more nice homogenize. Well season OK. Also you can put a timer so and white pepper mix it up and then put it all right over here into this heat proof. Plate. And then all you have to do is make it into a parody. This is how the child was playing the player the cake. Then how nice. And then you're going to spin this for approximately. That's when you steam it make sure to remember the steam is coming out really high. Otherwise it takes six years to steam the dancing. Steam over high heat. When it's done it will look like this

work. Look at this how gorgeous does look. Thank you. For dish. Is this cure Chinese sausage. Earlier I went down to go wrong Joe Chinese sausage shop in Chinatown and this is what I found. I would like you to meet. Lucknow cure or preserve duck. Run cure or preserve side park. Or this is my favorite. This is Chinese a sausage a core lab churn. I remember when I was growing up my mother fix this every day. Can you imagine you eat this every day. Most of these are Chinese sausage or long term make from pork. Pork fat and sometimes don't live in this particular store they even have beef sausage. It's delicious. Most of these come in pairs like this. With a strain attach when you buy Chinese sausage

in this form. You can make sure. You buy the sausage with a strain at Teds otherwise it's not as good. Most of these tiny sausage are preserved with. Sole. Sugar. Soy sauce and Chinese rice wine. Of course 80 proved Chinese rice wine. That's why it's preserved so well you can keep this in the refrigerator for several weeks up to a month or you can actually keep in the freezer for up to serve four months or six months even when you prepared this. All you have to do is when you cook rice steamed the right just like my grandmother has been doing for 200 years. Today I am going to show you how to make long term Chinese sausage. Thank you. Thank you I hope I have brought enough for everybody here. This is about six dozen of these we can feed about five million people.

In fact I hope we have leftovers to send it to you watching at home. We're going to put it over here because if you keep it in the refrigerator as I said you can keep it for a couple months if given the freezer and keep a much much longer one of these guys most of these guys are much older than me. Not really. Nothing is older than me. Even my mother now would like to once again show you and teach you how to say this particular Chinese sausage. They say la Chong please. Perfect Cantonese you have made. Now this particular dish is very very easy to do. I'm going to do chicken in clay pot. OK first of all I'm going to slice this this is done thing so old we slice it up stain so the flavor come out this is a slice of history a slice slice. Coming up coming up. Coming up coming up.

Kind of set it aside and put it over here. And then also do some. Chicken. If I were you I would remove the skin the one my mother always loved to keep the skin because in China you do not have to have in the diet don't have too much saturated fat. So you don't really have to worry about it. OK. I'm going to set it up also. I'm going to cut up a couple of these mushroom in the meantime I'm going to heat up my nice clean patio with a tiny tiny bit of oil. I'm going to go and get some oil right here. Put a tiny bit of oil. I don't have to use too much because we use too much you've got to be neutral because let's put it over here. The reason is sausage already have enough profit so you don't want to use too much is very very important not to do that cut into a quarter. Set it aside put it here put this stem remove the stem put them all here and then also a little garlic.

Look at how easy to please come out don't embarrass me. So you. Put them all over here. Put the garlic on a tiny bit of ginger. This particular way you do it is you don't even have to slice it or you have to do is press something put it over here. This way you can pick the whole thing up. It's no big deal. And then the first thing I do is put some Chinese sausage about one sausage stir the great thing about this kind of clay pot is not only you can use it in the cooking utensils. One is done. You can serve the whole clay pot right on top of the dining table. See everybody you know in China there's no dishwasher but they do I mean electric This washing but they do have many old dishwasher this is digital this last. Will put there's a Ouija will chicken while Marise Well

you some of you in the audience when I talk about the food. You got all excited. Sold a little more. What do you think. More and also I want to use about a quarter of a cup to have a cup up then shoot. OK. And some green onion. You put them all together. Of course you don't want to put this pool and mushroom stamp. Let's might as well put them all in my sweater that I was on. Its third. Sir can you hear the sizzling sound. Use a medium high heat. So if you want to cook it for a long time similar you might want to pollute the fields are sold crack. Very important. One letter said the seasoning I'm going put a very simple two t's one toward table source sauce. I'll kind of show she why I look at this and also this is very exciting.

This is for men to sort of been Kurth ranch sort of thing. I crush this a little bit and then I mix them all in and I put it right over here and then I also want to show you we're going to put a tiny tiny bit of sugar and white pepper. About half a teaspoon of sugar a dash of white pepper and then we will cover this up by putting about half a cup two three quarter cup of this wonderful nice chicken broth. And we will cover this up and let it cook. OK. Why I'm cooking this. I want to show you some of the things that you probably haven't seen many of you have never never use or are familiar with clay pot. So today I'm going to show you what they are how to choose them how to take care of them here. I don't know how many you have ever seen this before this is a Chinese clay pot tea kettle. This is a kettle. You put the war inside here and you hold to the done thing and you prove Wardour like this the most important thing is don't drop dancing on the floor and then you have little baby play

a part like this will one handle inside its gullet name like a place like this is left free so the food does not react with it. And then you also have this one about the same size but wood to handle so you can have one hand only two Hendo. This is a bigger one. This is medium sized and then you can open it up like this and it looks different color. OK and then you can have another handle but with that you can open up like this. Look at this. It looks like this can everybody see. It looks quite interesting. Particularly when it's empty. This is the granddaddy. This is for soup or for Kestrel. But think of when you have a big family. This is perfect this is a souped up the make from clay and sand so that's why they sometimes call clay pot. Sometimes they also call center part when you go to a Chinese store in China. When you buy it is this the way that you want to test it. You put it in a

bucket of water to see there's any leakage. Another way to put the water here is see no water seeping up. This is how you test it and also make sure when you use this this in water overnight. OK so they're saturated with water and there you use it for cooking. Make sure you start with medium heat or low heat and then gradually increase it. If you are doing something large portion if you want to cook a little faster I rather you cook it longer rather than use high temperature. If you're not quite sure whether it will break or not make sure to place a pull a little the fuser on top of the stove. Now we're going to take a look at how gorgeous you got to check this. There logs me a marvelous local Thank thank you thank you. Thank you guardian my family my

mother my brother my uncle everybody. My family is bestial in my mother love seafood. The wonderful thing is when you cook seafood is very very good in protein nutrition and yet very low in carry and you can cook it anywhere you want. The next dish is my mother's fourth favorite dish. It's called steam and braise. You can steam or you can break it. This is a brazen whole fish with a very unique pock sauce. As I said this is my mother's favorite dish. Here. I have to fish now. It depends on where you are you can use any fish. When I was growing up we have care fish. We have yellow tail. We have all kinds of fish. This happened to be true because I found this in the local fish market. So we use trout now in order to do it and make it a lot faster.

What you should do is you can slightly score this but it's not necessary. Score this a little bit. Score this a little bit so. The heat penetration can go through it a little bit faster so you do not have to take so long to cook it. This is one and this is another one. If you do it for two people you use one whole fish for four people. You use a tool fish for six people. I don't care how many fish you want. And then and then the next thing I want to show you is we are going to slightly sprinkle this with a tiny bit of salt and pepper. You see this salt and pepper salt and pepper turn them around. Salt and Pepper do it all together. Exercise and then dredge these with these flour. Not a good thing about this is if you don't have this like me. I always carry one of these designer dredging back around in my pockets when I need it I take it out. Sprinkle a tiny bit dredger around. Drag them around

in the meantime. I'm going to heat up my flying pin. I'm going to introduce you to my pen this year in Spain. And the next step is we will use a tiny bit. I'm going to wipe my hair now to make make it nice and clean for all here and then we're actually going to brace this a little bit browned this first. Now this is very important. I'm using a very unique cooking utensils here this is a non stick frying pin or you can call a skillet. In the mean time I'm going to get ready for another frying pan. And I'm going to do some sauce here. I have all the seasonings soy sauce sesame seed oil and corn starch and some green onion and then use some of these. Our confession of getting Rondo will.

Put them all together set it aside because we're going to make a nice sauce. Also with a tiny tiny bit of this stock you can use fish stock or you can use any stock. Turn around make sure you use medium high he's so fond of dancing and then you are going to have not only you have stock but Boeing's stock fish. First of all we will use a tongue. Let me get a tiny bit of oil. Put a teeny tiny little oil. Now this is a very very unique cooking surface. You notice that the cooking serve is not perfectly level. It's got a little groove. The idea of doing that is this cooking nonstick cooking surface will last for a long time because even though the top of the little peak your little square at the bottom we still stay there. So this will last a long time. And then we'll put the pork and we'll put on a good mix of fun.

Third Friday and then in the meantime I turned this was perfect. Perfect nice and brown. Look at how gorgeous is this vicious. OK. Turn around and then put all the seasoning in. Why all the seasoning in your soles. Corn Starch. And I've got all the whole mix of all gorgeous. Let's remove all of these. Make a sauce and then want to see if this is done. The face is done. Make sure you cook about three three and a Half Men on the side. OK. When the fish is done you won't transfer the first slide the whole thing right over here. Look at how beautiful one beautiful tool.

And then the pork sauce is also ready for the pork sauce is ready to transfer this and we put a tiny bit of pork sauce right over here and it is so beautiful. I think everybody can learn how to do this this is my fourth favorite dish from my mother. Now I want to remind all of you. All of these dishes my mother's favorite. I'm glad all of you today get a chance to share with me and in fact for anybody here if you're interested in getting more of my mother's favorite recipe please for recipe write tomorrow. Margaret Marcus mom jungle condo she does the house on a lot of Sujata So I hope you read Chinese because all the recipe you will receive would be in charge of you. I would like to take this opportunity to say thank you so much for coming to you and see us and

I will see you again soon and if Yan can cook so can you. Joyce Good thanks. Call the toll free number on your screen to order your copy of Martin Yan's cook book A Walk for all seasons with 192 pages and color photographs. The book contains all the recipes prepared in the series create delicious Chinese cuisine in your own home with easy to follow recipes. Just wild 95 plus handling call 1 800 4 4 1 3000. And please have your credit card ready. That's 1 800 4 for 1 3000 for a walk for all seasons. Yan Can Cook is made possible by the 500 families of the rice growers association of California growers of you know the rice available in resealable bag. And by Lee cooks Ware makers of circular lime guaranteed nonstick cookware circular For me cooking for the home chef. And

by Kiko match makers of Oriental sauces and seasonings for over 350 years. Add the key common touch to all of your cooking. Good. Thanks. Thank. You.