Yan Can Cook; 309; The Rice Bowl

Yawn. Yawn. Yawn. Yawn. Oh. How it is Martin. To me nothing is more satisfying than a big bowl right. Except maybe to big ole Rice Rice doesn't have to be plain. Look at all these beautiful rice dishes. Rice in a lotus leaves. Seafood Rice Kongji homemade albeit for fried rice. And this beautiful men drain already dry smoke. So join me and rise to the occasion. On today's Yan Can Cook.

Yan Can Cook is made possible by cooks where makers of circular guaranteed nonstick cookware circular or make cooking for the home chef. And by makers of Oriental sauces and seasonings for over 350 years at the Keep them untouched to all of your cooking. And by the 500 families of the rice growers association of California tours of the notary Rice available in a resealable bank. Thank you. For. Thank you. In China the rice bowl does more than just home. Dinner is symbolize wealth and security. In fact in China if you have a good

steady job they say that you have a gold in a rice bowl that means never breaks. Now I want to because I'm going to show you how to do any number of rice dishes today. So the first thing I want to do is to set all the facts straight. I don't know how many you know that rise have been popular for billions of people more than half of the world's population for almost 6000 years. And not only that Rice has more energy per pound than almost any other food anybody knows that more energy Rice has a wonderful complex carbohydrate and vitamin. And also Rice is very very low in fat and sodium no cholesterol whatsoever Isn't it wonderful. And not only that each couple rice only have less than two hundred twenty calories and not only that Rice has

10 percent of the daily allowance for iron. So it's very high in iron. Not only that the rise has all eight essential amino acid. Better yet it's only for 3 to 4 cents for half a cup of surfing. That's wonderful. I'm quite sure a lot of people don't know so much good thing about Rice and I've been eating rice for two hundred and twenty five years now. First of all I want to show you how to make perfect rice because you start from cooking rice first then from rice you can go on to do odd number of other things you can use rice in the cert you can use rice in rice soup or you can use rice in sausage you can use rice in everything. Now here I want to show you this. This is how rice look. Can you see this. See is this is dry. I have this in my cooking school. And I showed it to all my student because this

is very very nice. In fact I used it for my interior of the sun. After you do this I'm going to show you how easy it is not to put the rice over here. Now I'm going to show you how easy it is to cook a lot of people hesitated to use rice because they think it's a nuisance is difficult to cook. Perfect right and that is not true. It's actually very very simple. You started out with one couple rice and you use half a cup of water one and a half cup of water so one to one and a half if you add a tiny bit of butter and salt you can use one couple rise to one to two thirds of a cup of water. OK. So one couple rise to one and two thirds of all the rice the Chinese style you use one cup to one and a half cup of water. OK. Now the rice you buy from Southeast Asia you've got to wash it because it got a lot of foreign material.

But the rice you buy in America it's already had it with vitamin firemen and niacin. So don't wash it if you want to wash your money away. OK so just a coke with one cup arise would turn this around and I. Would show everybody. Will Turn this on one couple rise to one half cup of water. You bring this to a boil over medium high heat until you see cradle holds most of the water evaporated. OK which takes about 20 15 to 18 minutes. Depends on whether you use electric or gas and also depends on how high you turn it. But nevertheless doing this cooking process don't stir it too much. OK I do wise in my tongue. Sticky because when you stirred it you break up the rice kernel you see that and then when it gets to a crater hole. OK then look at this. You see the hole. Then you immediately cover this up. I have to get to a point to create a hole. Then you cover up

and turn it down to simmer and let it coast for approximately 20 minutes simmer. Let it steam to allow the starch to gelatin eyes and get a nice good gelatin isolation of starch. And I am going to set this aside. OK now with the rice. I'm going to show you how to do a one to a full dish. This is going to be a rise in a lotus leaf. Now everybody know I'm going to set this up and get ready. Everybody know. RICE It's very worse and a lot more worse don't put paid on rice you people use rice for target practice during waiting she doesn't like. Can you imagine in weddings your Frode to the bride and groom with a balanced parable. Now in this particular dish is very simple. First of all I am going to

use this lotus leaf. OK you see how this lotus leaf I'm going to soak this in boring water kind of blanks this in boiling water and soften it up first. OK I want to show you a lotus leaf. See Half Moon. Oh thing like this lotus leaf. See this. And this is joy. Everybody knows that in North in China in the old days there's no aluminum foil plastic wraps and things like that. So they use whatever is natural they use to package the rice. Aside from that they also use this bamboo leaves. You see this beautiful bamboo leaves. This is 5000 years old. Now this particular dish is very easy to do. First you start with the rice which I have already cooked some rice. Set it aside and then I'm going to cut up some

sausage. One two three. This time it's a pork sausage. The Chinese call law turn everybody say large turn everybody. Yeah. That means Chinese sausage. OK. And then we're going to saute this a little bit with a tiny bit of Oreo. This is all I need. Approximately two teaspoons. Wow. And put tiny bit of these here one Chinese sausage and then you do a tiny bit of celery. Thank you. Thank you not third aside and put it over here. Sautee this and also put some dry mushroom to three dry mushroom and about quarter of a cup of ham quarter cup of dry shrooms and if you want you can even use a tiny tiny bit of Charlotte.

This is optional. Sean is very very popular in Northern part of China and if you want to make it more unique You can chop up something so lang told U.S.. You notice that I never raise my knife higher than my knuckle That's why I can never get her. It doesn't matter how excited I get. And then there are all of these and then. What a tiny tiny sesame seed oil. This is sesame seed oil. So far however he's been told he's won about two tables born on one of the two labels one of sort of sauce and then we'll remove these. OK remove these. And then put the rise in here. This is already cooked. And I want to show you how easy it is to cook this dish. Obviously make some off because the rice is already cooked and everything is already started. I want to stun you take it out. Look at this. How

beautiful I'm going to show you this very very simple. OK here this is the lotus leaf. Shake them up a little bit. Well you compared John it takes about three years. This is much more efficient. And then you'll open it up like this. Look at this. Nice and round. It's nice and raw so you can put it this way or this way or this way. It is all the same. The Chinese call this the lotus position. Now when you perform to this let me show you how easy you put this over here. Now in Mexican cuisine they use corn huts in Hawaii and cooking. They use tea leaves in three cooking. They use great relief. Thank you. Somebody just remind me greatly. And Chinese they use the lotus leaves.

And also bamboo leaf in North America we use plastic. All right let me show you all into this beautiful look at this. I want to do this. I want to do this. I want to do this. You read it up like this. And after you do this. Look at how beautiful now it was stay close like this. So you do not have to use one of those don't think the staple the done thing up and then you put it into this bamboo steamer. Look at this beautiful and steam it and whenever you already look at this beautiful I want to show you how it actually looks after it is steam when you. Criticize. Thank you. We're going to.

Let you. Put it in the lotus position as one of my favorite. It's also my mother's favorite rice is just like a snowflake. There's no two grains look exactly the same. That's what I mean. I want to show you some of the rise and rise by product that you have never seen before. Here is a regular long grain rice. OK. Longer rise of grown all over the world recently and also in California we have the wonderful long grain rice and then also this medium grain rice also well-known grown in California. This is the brown rice and this is sweet rice or they call short grain or. Glutinous rice and here is the rice powder made from long grain rice and uses for a lot of dumplings. And this is rice powder make with gluten is sweet rice all

short grain rice and this is Rice making to noodle. This is rice stick noodles and they even use the rice to Macon to write a sheet like this in Lebanese cooking. Then they can fold it like an egg roll. They're very fragile. Let me show you a very very brittle. You see this. It breaks very easily so when you use it you've got to soak it a little bit and even this is actually fresh rice noodle nice and soft. This made from long grain rice flour and not only that this is the view when you go out to have since this is a rice crust. Does the burn rise in the bottom of the pot and then you can also use rice to make Candy this is the sort of little candy Rice puff of course. Aside from all this you can also use rice to make rise why. And also uses to make rules when a girl or you can use rice phone

number of things I'm going to save this rice wine for my use I will put it the rest of the way you know you remove it and set it aside. Now a lot of people ask me. MARTIN I just want to have perfect Cocoa Rice and you want perfect. Just like many of the already top household in the kitchen they always have a rice cooker. Look at this perfect rice cooker. All you have to do the prog the done thing up put the rise in and then you have a perfect right. So use these if you don't want to bother. I have three of these I send one to my mother and she used to have them at the same time. The next one I want to show you is a very unique dish. I call this seafood combination Rice Kong. Because a lot of people said what am I going to do if I have leftover rice of course you can make fried rice or you can make rice Congo but you can also started out with fresh roll rice you can use one to one and a quarter cup to one and a half a

couple roll cooked rice with about 12 cups of either water or chicken broth or be brought to cook this up. Now some point thing is while you're cooking this make sure you use a little wooden spoon to stir it. OK. The idea of storing it is make sure they would not get stuck to allow the rise to gelatin eyes to cook and not only that you don't want it dancing to get burnt Otherwise you end up having stuff for your rice paper also for your paper. So make sure you do not forget the old cation only stir a little bit and use medium to medium low heat to jealous and eyes to constant cooking to a post like this. OK. I have about 13 cups of rice Condi here and the Chinese call joke. Anybody can anybody say joke 1 2 3 joke joke means Chinese rice con. They also call porridge. They also call

joke. By now everybody know I am a joker you know. Now I love Joe because the good thing about conserving an afternoon is so nutritious is just as good as a bowl of cereal because you can eat anything I'm going to show you. When this rice is done let me turn up a little bit. When this is done we're going to use corn of a pile of scallop already marinate corn Apollo shroom quarter pound of squid. You can tell this is squid and you see this rule if I were you I would put this in says I'm not eating anything I could put everything in. Now I marinate it with about half a teaspoon for the all of these are narrow with about half a teaspoon to three quarter teaspoon of salt put them all in because they don't take that long to cook. OK. The rice conduit is all done on putting all the seafood Kumble you can use shrimp and. CRAB.

If you happen to be in a crabby mood. You can use anything now. Aside from that I want to show you we are going to show you a variety of conduit that you can make Now first of all let me put this aside so we're going to serve alcohol and you this fish go to go to this wonderful seafood saloon served in the fish bowl. Aside from the scowl of shroom and squid You can also use this is pork kidney. This is pics. Stomach. I just show you. For this play I haven't touched this for 20 years and this is Paul liver and this pig skin and this is pork bone that means you can have a variety of Congo. All right. Apology. Porridge. All joke would go to Chinese Russian you can have a point were

rioting. Aside from this when the Congo is nice and done I want to show you the condom that you can put it on. OK. Look at this. You have this Chinese cool Chinese elongated Dona. OK we want to cut this up and put over here some possibly some. Nice roasted peanut with skin some ginger and some say Trump pickle and also a kind of sesame seed oil. So this. Condiments also we have something fried one tongue skin and also cellophane noodle. So by the time to put this whole thing together it looks marvelous. Now this is nice in that you don't want to over cook this one is done all you have to do is scoop this out. Look at this. Scoop this out. This is beautiful I wonder how many of you have ever tried as you go to Chinese restaurant you can actually order this.

This is I want to show you how to do this. OK let me remove these. So everybody can see better. First I want to cut a couple pieces of these Chinese cool. One two three. Put it over here. See this and then sprinkle time of green onion and then a little piece of possibly condiment and also a couple piece a peanut. Look a beautiful ha. And then also a tiny bit of ginger. And also a tiny bit off. Don't worry we're having fun to have my having fun all want and then also put a tiny tiny bit of these right over here. Look at this. This is give some texture to it. Now you have something absolutely wonderful. You have a Come please try.

THANK YOU THANK YOU THANK YOU. You'll go of course you can serve him breakfast lunch meat nice snack. When I went to the restaurant to have it to clock in the morning have all kind of stuff. That's why I love joke. The next one I want to show you is something everybody loves. Fry Rice everybody loves fried rice but I'm going to show you how to do weed and told medo fried rice may need not too many people have tried this but it is wonderful. All you need is for cup cooked rice and about a quarter of a pound to half a pound of chuck steak or any nice tender stick and you can chop it up. You can use just ground beef and one medium sized tomato. The first thing I want to do is let's do the homemade Oh very very simple. Slice this out because I'm going to cut into chunks. That's how I do it. One

two three. Isn't that simple. And then I stick the more up and I go. One two three. All. Right. And then turn him around. One two three four five six seven. Now the knife had to be shot. I do I'm going to end up making homemade All place. Put it over here. You can see how fast it is. And then I also want to show you a technique why I'm getting everything ready. I'm going to heat up my own walk. Now first of all let's he disarm. So get ready for fried rice. And then I'm going to show you how easy it is to cut this up for us. I'm going to cut the salt into strips. Set it aside. I couldn't cut into strips. Set it aside. One two three four strips. So this is a side beef. OK. And then can to Chung's one two three four five six seven. And then after this this

is just Chinese would process of. Thank you. Look you look closely it's not only you achieve your objective. Also you object to because you go to Bono at least two and a half million Carol. This is. What this bag the Beaver's done and the work is hard. And I am going to show you we are ready to cook this inside. Lows in about two teaspoon of oil right here. Hard rock. OK and then put down some more aromatic ingredient onions wrong.

And also some green onions. OK. Nothing to a piece of cake. OK. And then you put it over here this is a nice one though for aromatic can get tossed around. OK and then you put the beef what you can marinate for approximately one tablespoon of the first songs and about. How if a teaspoon of sesame seed oil and a kind of a white pepper and cornstarch toss it around very easy to do. OK. And then put some eggs about three weeks of no good this. Time and the whole thing turned the whole thing. And then put the dollar rise. Get this four cups of rice.

OK. Further than Paul made all one told made all green peas when the next thing is. So about half a teaspoon of salt and a kind of a soy sauce. One table is born through Dave Osborne. All sold. That's all you need. And then look at how beautiful this is it. Can you see how nice and beautiful. And then if you want final touch a tiny bit of ketchup and also a tiny tiny bit of sesame seed oil this is where you think you are full whilst I'm now the one thing about this is that you have a spirit it is a high energy fish. The Sacred is an emotion. I just hope that somebody would eventually develop a wall can shake itself from this.

I want to show you what Rice You can also do this. Men draw an orange Rice small which you use Custer and write mix them or mix with mender an orange pineapple and rice and then you'll chill down thing for approximately five four to five hours until they are wonderful. Look at how beautiful this looks. At this and then all you have to do is one of these beautiful things and then I have the dish right here which is already done. Wow look at this beautiful one whole made whole fried rice with the men can always write small c want thank you thank you. You. Know it was. Just as good as me. I've been doing this for the past 70 years and yet AGAIN you.

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 one three thousand for a walk for all seasons. Yan Can Cook is made possible by Kiko match makers of Oriental sauces and seasonings for over 350 years. Add the key command touch to all of your cookie. And buy the 500 families of the rice growers association of California growers of you know the rice available in resealable banks. And by the cooks Ware makers a circular on guaranteed nonstick cookware circular line.

For me cooking for the home chef. Thank. God I was. Great. Thanks to a Iowa. It was. Well. Thank you A. Good one was.