Yan Can Cook; 504; Sensational Salads

Oh. Hi I'm opting in. Eve the word salad makes you think of a bowl of lettuce. Have I Got Something To Show You. A sensational salad can be a whole meal in a selfie. Like my light and healthy Chinese style chicken salad with honey mustard dressing all this easy to prepare roast duck on Greenwood soil Mina gret make with the duck juice from a Chinese deli. A warm scallops Ellet with ginger lemon dressing combining with the scallops and tender greens and my five bean salad was odd to chose against the classic Three been selling a surprising twist sensational salad mix or Yan Can Cook. Yan Can Cook is made possible by Diamond walnuts from salads to whole baked bread stew brownies. We've been a part of Good Cooking for generations and by Lee come key maker of traditional premium oyster flavored sauce and other authentic Oriental sauces for the home and

professional chef since 1888 and by a circular line the hard anodized cookware with a high low nonstick surface gourmet cookware for the Home Chef circulars. It it it right right. My favorite recipes. Populus salad combined the best of eastern and western ingredients and preparations. Here is an updated version of the classic old Chinese chicken salad. Everybody loves make with honey mustard dressing. First I want to show you how to get the dressing ready. First honey mustard first got to have honey. I have this much honey.

How much except Lee won and have paid. OK. And also have some muster how to muster. This is Chinese not much you can buy them it are in powder form or you can buy them in a little paste form in a jar. They are hot. They are so hot it burns your lips. So you got to mix it and to make it a little bit more western. So I use a tiny involve menes you can home make a many just by the menes put it right here and then also trying the sesame seed oil. Put on a bit here and there and this is chili oil. Squeeze it in. Sprinkle a pound this is all you need. MORE THAN THIS IS TOO MUCH. I would not ever so much. And then kind of a soy sauce not too much just to give a little touch. OK. And then when this is nice and ready we set it aside and use the wits to mix it up and you have more. You want more liquid.

It was a tiny tiny bit more sesame seed oil. OK very good exercise and then set us aside. OK OK because you don't need that anymore. In the meantime I'm going to cut up some of these. Hey coma I would cut this up slice it slice it and I'm going to Julian this. Okay Julian this. Make sure you Julia. And also we have some snow peas. Marvelous piece. You can serve all of these in your in your cell you don't have the OK now to add color to your salad. I have some red bell pepper and I cut this off and set it aside and I Julian this by first removing the seat look at that. OK and then I will Julian this like that. One two three four five six seven eight. If you have time

you can you don't have time to go done when this is all nice and ready. You can surely And quickly what a branch hit coma and the snow peak. When you do that you should put a tiny bit of salt but a ton of oil to maintain that nice green color in dust No Pete. You should never do it for more than one and a half minutes because this will ruin the color. So can you see that immediately punch into ice water. That's all you have to do. Look at how easy when this is nice and ready. You put them all together. Take it out. OK this is all you have here. We'll get ready. A wonderful wonderful look at this this is the solid lead Adrain put her right here put a

drain put her right here and then set this aside and then put a look at this garnished it's a little bit gone just as little bit nice and colorful. And then the next thing you want to show you is let's to remove these fish get some chicken out of these. If you're concerned about diet remove the skin on a little piece of the chicken breasts remove and take this out. OK. Because we don't really need a whole lot because we already have cut up something and then you traditionally the Chinese would then strip the chicken breast like this this is hands shredded the chicken salad or region of course so we see that means hand shredded chicken salad. But if you don't have time you just go like that and then you go. This is night shift. Shred it with a knife and when it's done you

sprinkled this like this. Look at that. Isn't that nice. This is the classical chicken salad. Yet the dressing is very unique. And then in the last minute we will put the dressing right on top. Look at how beautiful this is really. Thank you sir. Thank you. WARNER Thanks for the warning of theoretical salad. Now this is a wonderful seller everybody can do. I'm going to show an island a wonderful starlet starring the Chinese favorite roast duck that you can buy in a Chinese deli if you have time you should make it yourself it takes about 25 hours to do it. So I just rushed to the Chinese deli and I'd buy this. And this stuff apparently have a stiff neck. And then of course now a lot of people ask me when you go to Chinatown you see the duck hanging all over those and not

Peking duck. Those are Cantonese style roast duck. Now how can you tell if they're just right out of the oven when they're still when they're hanging when they still dripping. That means they just get are often and look at this how fresh look it is very fresh. Nice some plum and the skin is really a problem and not some wrinkle and suppressed in the press. That's very nice. OK now of course this is how I would do it. I would if you buy a Dell India Chinese deli you can buy the whole duck or you can buy half a duck and they discount it out for you and they give you the juice come out from this cavity right here when they need you you save the juice and they get a little cut and this is the duck juice coming out from here. OK the duck juice right here. Very free for four and then all you have to do is get the duck breasts ready and then look at them. Haunted is the whole thing. This is not the same as Peking duck because

Peking that normally they cough it right out of there that I just cut this right out and this is beautiful and I want to show you how easy it is to cut the duck. Look at that. Now for the diet conscious. You got to remove your skin. OK remove your skin like then remove your skin and then you trim the fat off because you don't want the feds So this is how you do it. You hold on to this and you go like that. You see that. You just remove the fat you know get that removed you fat. You have beautiful skin crispy skin and then you get rid of the fat ok. And then you can cut this up into one. Pieces like that you can even cut this into pieces like that. This Is How You Do It Look at that. We have skiing on one side and this On the other

side now and then when you're ready you just heat up this and make a little quick dressing. OK because you can heat up and make it a little. Well this is driving me nuts. Think think think think. I have some rice vinegar. I have some Dutch Jews. I remove the fat or look at that I remove the fat because I put this in the freezer. So the Fed kind of low on top I put the jug juice and I kind of warm it up and then I put a kind of a sesame seed oil not much and a tiny bit of saris sauce and a tiny bit of sugar. And so lang put them all together and mix them all up this is our duck salad. OK dressing in this already. Look at that. Very simple. You put this shredded duck.

You put some baby green or any lettuce mix them all up and then you put the dressing or rye on top in the last minute. Don't do it too early. Raw in the last minute warm summer and then toss it and you know what. You can serve these right here. I want to show you how easy it is. I'm going to go and get two of these and toss these up towards the stop. This is marvelous roast duck salad with the duck juice as a dressing. Put it right here. Look at this it is so simple to do. Everybody can do it. And to garnish this you use some dried prune with war not dried pull with Warner. A very unique dish. And not only that it's healthy and looks wonderful and beautiful roast duck salad.

THANK YOU THANK YOU THANK YOU. Now speaking of dressing up let me show you how they serve salad at one of the most fancy restaurants in Asia. Without doubt the most elegant hotel in Singapore is the Raffles Hotel is impressive for some are symbolized the city's colonial powers and his close ties with the British Empire. This is hard. The doormen has met more celebrity than Robin Leach. Alarming shows the kind of our pillows that we often associate with days long as the distance between the front door and the check in desk is exactly three miles for me. One of the best things in Raffles Hotel is the different room. Here they serve the magnificent And one of a kind east west buffet style is unmatchable anywhere like this sweet mango chutney Picco. Our child can

bullies with peanuts mix of fresh green line pickled pineapple chutney frying banana chips and sample some back among others. Spicy makes Indian pickles and shrimp delicious rolled lemons were potatoes and peas. The rival is best known for his rojak salad the ingredients are pieces of fresh right mangoes. Q Cumbers cuttlefish kangkong and sweet turnip. It is seasoned with a fascinating East and West dressing flavor with tamarind juice lemon grass and chilli sauce. Thanks will find a lot of

salads in Singapore because of the British colonial influence and coking The same goes for men in Philippines. There's a lot of very interesting thing and this is a Thai style kept selling napa cabbage mixed with fish sauce and all kinds of good stuff. Here I have carrot Purple Onion and an apple cabbage and this is a very wonderful salad dressing make with fish sauce lime juice and a pineapple sugar and one oil and we toss them around and put it right in here with a very simple and also some lining some of pine toss toss. And then this is a very great epitaphs or you can see that in a lot of. Tire restaurants look at that and then we sit this together put a time of deep fried Won Ton look at it this is particularly great because you know why this is perfect for picnic and perfect for outdoor party because. But beach

stays nice and crispy. So you don't have to worry about the done thing. Turn limb and soggy. And then this is a beautiful time I cook a salad according to Ty cole slaw. And I'm going to move this and put it over here because I'm going to show you one more salad. Today everything is a solid day. Now here everybody know that nowadays you go to restaurants always have warm salad over on top of salad and lettuce and all kinds of things and it is like getting a whole new all in one place and let me show you how to make these warm scallops salad with ginger lemon dressing the first thing I want to show you is we'll do it quick. I heat up a little frying pan here. I'm a little quickly marinate. Scale of this is based scalable the kind of a salt and white pepper and con starch. Ok set it aside and use a chop stick to toss at

least a little bit. Look at that. I use chop stick to do everything not only use for surfing you also use it for this mixing. OK and then set it aside and then one little stir fry does sauteed is OK let's sauteed a scallop put a teeny tiny bit of oil move them around. And then of course if you're concerned about diet always use only non stick frying pan. Stir stir sauteed. Can you see that as nice and salty. Now in the meantime I am going to get ready to make this salad I'm going to come pull this salad OK and show you how easy it is. Everybody can do it here. I have some burger lettuce right here OK. And then I have some red bell pepper and I have some in OK mushroom. Look at that the gnocchi mushroom in gnocchi mushroom is a little baby mushroom. And then also have some

water cress to give some color contrasts. Color contrast take the time to enjoy and then in the meantime you come back here and you toss your skull a nice warm scallop why your scalp is getting ready. We're going to make the dressing. Look at that here. I have some of lemon juice. OK. Squeeze some lemon juice in cooling the seat. Lemon juice a tiny bit of one an oil or sell of oil and when you do that make sure you use your Chapstick. Mix it like that. And then also a tiny bit of soul a tiny bit of white pepper and a bit of sugar. OK. And also says Simmie oil just break. Look at this very very simple very easy to do. If you want to make it more exciting but you put a tiny bit of garlic and ginger put it in the dressing.

Garlic garlic. Ginger everything is right here in this marvelous dressing mix again with chopsticks and in the meantime my scallops is done OK. We shut it off and then I would put the scallops right on top. Look at that scale of scale and toss the hot and the scallops. You can have sea scallops bay scallops when it's nice and done you put the dressing right on top. You have yourself a wonderful scallop warms Gallup solid beautiful thang. Thanks I just taste nice scallops that is moist and it's tender and absolutely delicious. Everyone knows that all salads stem by three been salad it has been around forever and I have been

trying a thousand times and I'm going to show you a fresh new version with a few surprises I call it five bean salad without the chill. Look at all the beans I have here. You can tell that I have been there. Here garbanzo bean. You can use dry Gabon's will be in and you can cook it yourself. You can get the canned one and this is a lie you ma bean mandalas beings heat need bean not only get nice color but also texture. This is the yacht long being. Look at that yacht long bean does only have a yard. I don't know what happened to the other you you have a duck and then this is Blue soybeans and this is how you squeeze the tongue thing oh come out another 1 0 0 0 1 more. And once again out you just this is a lot of fun. And then they come out on both ends.

Then this is bean sprout. Everybody can find this is fresh water chestnut look at how beautiful you can buy them. You just peel them if you don't like this and slice it up much better than they can win. And this of course everybody know that our two children grow right here in California a lot of regard to chill. This is red bell pepper and of course I have a tiny bit of Charlotte and onion that I can put it in. Now look at that. To save time I'm going to quickly kind of shine. All watching what you do. To make sure you check your finish and then we'll put them all around here. This mixing bowl and cut up some onion. Can you imagine I can do it when I'm half asleep Can you imagine what I can do when I'm totally awake. Then I'm going to put all

this BS right here. Now a lot of people don't realize beans are very healthy. Therefore most important virtue about beans. And also that's a reason why the Health Department also and the medical Susan also recommend us to eat more beans they're healthy they have good taste and they're versatile and also they're very convenient because if you have time you get the dried beans. If you don't have time you can just bite the beans in a can. If you have dried beans always store in a coup drive place. The great thing about beans. I don't know whether you know that is a quick source of complex carbohydrates and protein and a great source of. Dietary fibers so it reduces risk of some cancers and also beans also very good because it's low in fat. No cholesterol and very low in sodium. When you plant beans you know what you should do when you buy beans. You should look for firm uniform size with a uniform color whole beans. The great thing about beans also is I'm sorry I should have

thought it would. He said of five pair of chopsticks one pair of chopsticks and go like that. You see how functional This chopstick is marvelous. If you run out of time all you can do it like this. A lot of freedom of choice because of the mild flavor of greens. A great thing about it. It goes well with all kind of dressing all kind of flavor. That's why if I were you I would be like you. You'll be like me. Have more. All beings is good for you. Tall sit and nice and and I don't think I want to show you is to cut up a tiny bit of these Jaap long beings. OK it was said the society would push it away because we don't want this anymore. We don't need this and we're going to show you how easy it is I'm going to tie this in there not you go one. If you have time you will find it very nice and otherwise you just cut it up like this you can saute them you can do a lot of things with

this long beans. Mix it in and give some extra color OK. Otherwise if you have time you can type it up like this. Look at that. I go like that one to the right one to the left one to the right one to the left and you just go like that. But that uses a Ganesh to look at this and then when it's done you scoop the Beano. Now everybody should know that when you have beans this is a lot of people are always concerned when I have bees. I tend to be a little faster. Oh no problem. Nowadays industry I used to walk so fast I cannot believe it myself. But no problem you know why. Because nowadays you can buy what they call insight to break down to compress carbohydrates so you don't have to be up on the Guinness. Now this is addressing very unique I call it the fermented soy bean curd dressing like this or that meant the tofu and I have some white pepper ginger sesame seed or

rice vinegar kind of a walnut oil source sauce mix some more I have this dressing and I sprinkled this in. This is a Five been solid. Beautiful You know that to create a Selous sensation sometimes you just have to toss your salad preconceptions right out the window. Start with a salad you know and we get out of a new surprising ingredient. Get fresh. Stay light and make your salad days never end until next time remember. Of Yan Can Cook. So can you judge again thanks. Thank all the dishes prepared by Martin Yan in this new series that 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. This 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 4 7 30 600 for marking Yan's latest cookbook the well seasoned walk. Yan Can Cook is made possible by Diamond walnuts from salads to home baked bread to Brownies. We've been a part of Good Cooking for generations and by Lee come pea maker a voice seem sauced 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 gourmet cookware for the Home Chef circular on. The way.