Yan Can Cook; 206; Dim Sum

Yan Can Cook is made possible through a grant from Kikkoman makers of America's leading soy sauce and teriyaki sauce. Add the Kikkoman touch in my new old when I was. A little older than ever taste of a sunny place to anything you make. Hitler. Was. Getting. The. Money shot. In a home on the means. How are you. In Cantonese. You know towards him some mean. Touch the heart. They are delicious. Chinese Finger foods. And we're going to touch your heart today by showing you how to make full color soon my heart and taro dumplings for this is a particularly

full color so my all really need is some skin one Tondo or Soumaya dough. Or you can get. Parts. No it doesn't make any difference as long as I'm wrong. And then we also come over here you see Chinese sausage. OK. This is something that's very exciting. And then we have some Grong meat waiter. You can use ground pork or ground before swim. And I also have some cilantro. I'm going to cut all of these off and then we're going to marinate these a little bit with. Dry sherry one or two tablespoon some corn starch and some sole and some sesame seed oil. Very simple very easy dish to do. I'm going to smash these like this. Now since

then some as a labor intensive type of work everything has to be done by hand pleaded. It takes a long time. So all we are going to have a little help from our friends from the Young sing restaurant in San Francisco. Let's welcome back thank you. THANK YOU THANK YOU THANK YOU. Thank you. Howard. Oh my are you harken idea what it's called. I said let's get going. Put on an assembly line and we're going to go crying up 5000 Liza for Carla Sue Mark. So everybody here understood it. And also you can come to our studio then we're going to try some for color soon my first I'm going to use one of these. Put about 1 heaping tablespoon if you are very hungry. And

you're my only hungry. You use a one heaping teaspoon. If you are on a diet you use only one fifth of a teaspoon. Put it right in the middle. See I am on a diet so I use a little bit less. Then after dead you played this role in the middle here and then you also hold on to this and you played this in and you plea deceiving. So you form for poachers here one two three four like this and each of the pole. You see one two three four. Each one will put some eight. On one one of these and another one we will put him you see him and then an other one will put a couple or green pea looks wonderful.

You can put three we all four all thought I've all six as many as you can see now. Live. And of course I want to make these nice and exhorted by using a tiny bit of mushroom. This is black mushroom soak it for half an hour. OK. And you go you can do it like this. All you can do. Thank you. When my friend the mug lawyer sister all surprised. Know when this is all done we're going to put it over here and then you have full color Sumaiya. Let's see how you're doing here is there any more skin any more skin. Well we finished all the skin and look at how we fish let's put them over here. Let's put them all over here. Forms are the I don't want to phone scientifically look at this. I want to show you how efficient it is.

I finished one and they finished four dozen different Ritual Pole first you know an amateur. The one thing I like to remind them in guy could have been to see a mile so you see the problem is. Problem is some of these lady they work so hard and I try to why I try to ask them in Chinese. Why the course you might be to see what it means. Byrne My name is Mari that means when you go out to buy it you get confused because why the Course you my but I guarantee you when you go to a Chinese restaurant when you order these you never get burnt. They look so gorgeous so this is like the international flag which is send this to the United Nation. You get one you take one. We're going to send this to the United Nation. Now this are the Chinese McCoy's sister from the Young sing restaurant. They're going on a tour now below Vernon says she's going to stay because she lost her voice.

Bigger. Thank you. You. Know I love the idea. People are pros. See we have half an hour. People are pro for 25 minutes so I don't have to do five minutes. The easiest way to make a living. The next one. Laverne and I are going to show you how to do hark out how means shroom God means a dumpling. All we really need is this wheat starch. Approximately one pound you can make less use a half a pound and you have a quarter cup of oil and saturated. Oh and also a tiny quarter of a cup or small can of bamboo shoot. And about a quarter pound of prawn and also have an egg white and also have some corn starch. Now let

me show you how you make these dough. Laverne on there you go. This is her English name. This is wheat starch. I start putting these borning warder put a raw in here and I make a little dog. Ok slowly slowly slowly slowly slowly. And also why I'm doing this on the island or through cow or oh then boiling water you know it's all phony So in the morning water may get into our nice dough nice smoove doe. Very important very important that you use boiling water. Ottawa ice it takes for ever to do anything in New York would come out OK.

Put it here put it here put it here and then you need to go need it into our nice though the most important thing you've got to watch out of because this is very hot. This is approximately six hundred and seventy five degrees centigrade. So you don't. Them is absolutely terrible in Chinese Express and. Highly. Arable. Ok now I'm going to put my hand over here then make it now Laverne has all regionally prepare some of these before should come. So Laverne Why don't you. Now eating hot. How I would like to also learn to show you how to make a Chinese style by hand the old fashioned way to make dough. You cut a little chunk out of it and then you use your cleaver one. Thank you. The other one now you gotta learn how to

do this really fast because you're doing 50 of them in half an hour. You've got to learn how to do this do it. This line agrees this a little bit this is a piece of tower one a tiny bit of oil. Let's do another one. So everybody know how to do it one on this site. Another one on this are absolutely. I want you to all our pros and see how nice thank you. You know the next thing I want to show us. Less power here. The next thing I want to show you is you put up the prawn and then push shoot together and you know this is how you see how fast you can do. Let me do one thing this is so wonderful why this want to do it. Mom says you know I do talk I use will bend and it will come on Monday. Slowly slowly.

One two three. You just plead it very slowly. All look at look at this look at this. Let's do another one to restore the dollar and chip in the mean time I am going to learn how to do it because I just Observateur I know how to do it. In fact there is an expression called picks in a blanket. This a little screw in a purse. And soon over there I. Have a question for us. Where did some original originated from I think from the Imperial Court because the kings and queens and their royal family get so tired of daily fares so the ship decided to create different morsels of food and then later on they passed on to the rest Strongs and then they become a little more popular and other explanation can be deemed some a make

out of left over muscles of foods you have left over piece of meat you have a leftover piece of these you have a leftover piece of boat you don't know what to do with it so you put them all together. You steam some you deep fry some you pray some and then you know how Theme some. Political. Figure. None. Of this is done. I'm going to put this here and spearmint stack them up this is a bamboo steamer. You can put another stack another state you can stack them all up to 15 floors as high as an empire building. It's the most. Fuel efficient way to cook because you see the fire the steam coming out along this column so we can steam something you can reheat something. It's wonderful. Laverne is going to show us how to do a very interesting goldfish to welcome you cow. This is everybody watch everybody watch very close I need it in

and you know my munching. I said Laverne be very careful to show everybody. Look at how you fold it. OK. Step number one OK. And then you fold it like this. Step number two this is the tail. This is the head and then you fold it back in and then you put a tiny bit of food color. Yeah yeah yeah. They're put right here right here. You put it right here. Then you put a little IRA in there on this wonderful scene Chinese cooking. You can use the same dough to do all kind of things you can make a triangle dumpling. You can make fish a dumpling. You can make a rib dumpling and this is fish dumpling. Let's put an iPhone guy on I go after less than 20 charge and if I'm not lucky. Look at this look at how wonderful this is for an amount of money. When this is done I want to show everybody

here in the studio to put I know I want to know why are you put in I will not while I look at this. Thank you. Thank you. We're going to show you. You can steam all of these hog and Sumaiya and you can serve to your gears like this. Look at that. Luverne and myself make all these a goldfish and everything. All of these you can do in no time. Laurie you have a question for us. Yes Martin how many kinds of dim sum are there. Nine hundred eighty seven different kind. I have 900 of them actually. They are approximately average about 60 to 70 different type of dim sum available in a restaurant all over the world in Chinese restaurants. Normally big restaurant they normally serve some small restaurant they don't have the facility. They don't have the space to make them some because as I mentioned earlier when you make some you need a lot of working counter because

you've got 5000 people depleting does a doing that a lot of these dim sum that you see right here some of them are steam some of them of brick some of them a braised some of them on the fry. Some of them have no definition of cooking technique. I'd like to show you a different type of dim sum that you can normally find this a more popular more traditional ones. Here I have a steam bun worth loath as all sweet bean paste inside will cannot open up one. No problem let's open up one see. See I didn't lie to you. Lotus bean paste this is absolutely yummy yummy. And then we also have a BBQ poll done you can put Bob a coupon or you can put chicken in Chinese called char c will power and then you can also come over here you have steam Spero with black bean sauce and this is beef me ball for spinach.

Sometimes cite some Chinese Russian used water crest and then you come over here have this little rubber dumpling and also here are the heart and here we have the fish and then we have the seal my and then of course we have the full color. Sue my. And here let's look at this this is big this is big barbecue bun. This is Taro Root the dumpling that will be showing you how to make it in a few seconds and then also the regular spring roll some kind of a row the proper name should be spring or pot sticker. You cook this dumb thing stick to the part that's why the core parts stick up and also stuff. Crawl. And also glutinous rice a dumpling sis or dumpling. And also then for all of this is a dock where I want to show you how it look. Mocha these this is how it looks. And also this is chicken feed.

Somewhere along the line one of the chicken cannot walk. Me Through the Chinese. Many people in the world. They don't waste anything. They serve everything. They don't throw anything away. The only thing they're really from away is a clock. Let us have another question. All somebody. Oh they also have a question so we will ask a question and then we'll be right back in. Jong Luverne my good friend to do these Taro Root a dumpling. This is a very very simple wonderful dish. Everybody can do at home. First of all we will start with the taro root. OK just like you make. Potato mashed potato you steamed. You take the skin off and you mash into a paste and then we have wrong meat or you can just chop it up into meat. Then we also have a tiny bit of

bamboo shoot and stream and all you have to do is cut the more up see you know how you talk. Laverne is going to continue to do this or I'm going to cut this up. Cut about set it up here. It's very easy. You'll notice that all she is doing is you make a little poach. Let's do it here so everybody can see. And then you put one teaspoon to two t's boon or feeling inside and you close it up and it looks like this and the shape the edge to show you. You shake this like this. OK and then you do another one daunting alone. Let's put it oh let's this is not the one you can do it like this. See you make it into you flatten this out and you put about two teaspoon on one thread people spoon of this filling and then you go squeeze it in and close it up like this. Go plead it and close

it up like this. Look at this and you do another one drawing $2. Very easy to do. Now I'm not quite sure if anybody know that Terry Wood is very very popular in Harare. They use it for every day. MCCOY In fact Paul is the Hawaiian opposed because they use that to groove the tables for wallpaper for practically everything tonewood are so popular. I'm not quite sure heard about that. They even have taro patch dogs. You don't believe me. I want introduce you to my friend Mr. Taro head. Roy. Thank you so much. And for all. When I get along I thought how are you Earl. After you do this you will be frighted over intense high heat. OK.

And show you how the five do it like this. Very carefully. OK. Put it right here. Look at these carefully. Now all finally we get a chance to get a bobby's question. MARTIN How many different kinds of teas are there and are there certain ones used with dim sum. They are basically three to four different kinds of tea for men to tea. So me for men to tea non fermented tea which is I like green tea why. I want to show everybody first now I show you the wonderful type of tea because when you serve some you always served with tea. Look at how gold is this because of the oil and the flakes are like this can everybody see that everybody can see if you say you can see. Raise your hand everybody. Can you see all everybody can see this how it looks after this is done. You let a set

aside. You put it right here. It doesn't take too long to cook because we see it as cold and we do it both together. This one is for me. This one is for my good friend my teacher love Lauren. You laugh when Luverne is doing this. You know your job. I want to show you that different kind of TV here. Very interesting here. I have a black team which is for men to be here. I have a semi for men to tee. OK this is long tee this is to go to a young team. OK this is our iron goddess tee which is semi fermented. We also have green tea which is not fermented OK. We also have scented tea. We have flour mixed with black tea. This is basically what it is. And also I want to show you an olive thing which is wonderful this is chrysanthemum tea.

How many of you have tried of course some of them thin wall five out of six and a half million. Now I want to show you when you have tea when you go to a restaurant are Chinese dim sum restaurant this is what you should do. This are my classic antique. Teapot and also teacup Here are the most important thing to brew tea is first of all you use hot water to make this nice and hot to make sure the whole pot is clean. Yet it's very very hot. Secondly you put the water boiling water there while you are brewing approximately two tablespoons of tea. Like for mental tea is very strong though you don't want to use too much. OK. Like for instance green tea which is very refreshing and very light and you can use a little more and some of the green tea. They even have a pot of rice roasted

rice rye in there and then you can have these kind of tea which is jasmine tea. How many of you when you go to restaurants try jasmine tea. RC everybody loves jasmine tea but Jasmine tea and all on tea are the most popular Chinese tea. When you go to have some in Chinese Russian we're going to chinese when you sit down you order them some you can order any kind of dim some. When the lady push the cart around you say I touch your heart. That means you warn them some because when you point to whatever you like the lady will give it to you. When I was a little kid in China they don't have little stamps put on a little all the form we ordered dim sum. You put it in a play and then when you finish they just count how many planes you have and then they charge you for that when I was a little kid out the finish I say good bye. Good boy I don't have to pay that much. I haven't done this for years that

is not honest. But nowadays you don't have any problem. So whenever you go to Tim Samaras for Make sure you order the tee of your the sire you can order it all on TV you can order him you can order dragon well and then enjoy the dim sum with a cup of tea. It's wonderful. Now let us take a look at this famine letters that shook us all and put this right here. Put this right here. It is so wonderful to have so much help today. I want to thank the Chinese to McGuire's sister I love her and for their help and of course. She was thank you. Thanks. To her for her. Complete home recipes for all dishes

prepared today and in the entire series are in the cookbook. MARTIN Yeah the Chinese shop which you can order now by calling toll free 1 800 4 4 1 3000. The price is just 95. A special offer for public television viewers. This cookbook contains over 170 pages of recipes color photographs tips and techniques. So call now 1 800 4 4 1 3000. We accept Visa MasterCard and American Express and please. Have your charge card ready when you call. That's 1 800 4 for 1 3000. To order your copy of Martin Yan's cookbook. Just. Us. Thank you. Thank. You thank.

You and. Thank. You and. Thank. You and. Yan Can Cook is made possible through a grant from Kikkoman makers of America's leading Zoie sauce and teriyaki sauce. Add the Kikkoman touch and my new old Hina. Were a little more than ever taste of a sunny place to anything you make.