Yan Can Cook; 401; Home Grown Asian Flavors

Oh. The old. Hi this is Martin do you know that many of the herbs and spices that I use in my dishes can be grown were right in your bed yard for instance that cilantro root on this tiny Pok and sure in toast the lemon grass in this hot and sour shroom soup. And the Chinese Chai even this garlic chives omelet and ginger in my mom's Ginger beef. So stay tuned for a whole new grown Asian flavors mix onion can cook. Yeah. Cook is made possible by the time of the moment from salad to home baked breads to Brownies. We've been apart for generations and by keep in mind the maker of Oriental sauces and seems to the

16:30 come on. And by trying to type in the remaining designs products for the long term like us. Thanks. Do you know that at one time authentic Asian dishes were hard to find the proper English was simply not available in other parts of the world. I have good news for you. Now you can find them everywhere and a lot of your local

supermarket today we're going to cook with some of the home grown Asian flavors that you can do it at home because you can go in around your backyard Fergus's and this particular dish I call pie and shrimp toast. This is a hot and spicy Santos and I use a lentil. You see most people one device a lentil. This pot is already gone. You see the cilantro root in this particular dish I use the Cilento root I throw in the root unique taste. Nothing is wasted. That's a reason why I don't even have a garbage bosal. OK in this holiday this year I'm going to talk about some cilantro and some celestial roots to use it as flavor and very unique flavor. OK and then charge it up. Thank

you Paula is always with me. Make sure you put your brain again. You're not going you're not course a guy never never had time to get too excited then. Never. OK when this is nice and done you chop it up make sure this is ready and then you set it aside and you put it into this nice pausa because we're going to blend everything together OK. In the meantime always clean up. You know if you watch yanking cook show you know that we always take time to clean up this way. By the time you finish you don't have a mass. OK. Very important and then I want to show you how easy it is to cut up to make a little triangle bread this one day old bread. OK this one is firmer easy to handle. Use fresh bread a little too soft and then they also a little too heavy. They soak up too much oil. Save these. Don't throw those away

save these for bread crumb. OK cut it up some of the side OK. Set aside right here and then I want to show you how easy it is to men's room here. To save time. Will it get out that walk with about three and have cups of oil so we can try this rum toast how they do this in China when they don't have a food processor. They used this Chinese a food processor. How do you miss it you go Oh Don. There is a nun modulus. Well done. Well. Done. And then off to bed. If you have to do a lot of these is how you do it. You mentioned all do get to know. What it is. Thank you. Thank you. I have all done this how humid is it in China. OK when this is all done you put approximately a quarter

pound of shrimp for a pound of ground pork. I did the same thing I get up at 5 o'clock this morning and chop this dumb thing I'm so crazy. Jean I appreciate this particular dish I put all these together put it in this food processor OK and then the rest of this I'm going to fill in all the ingredient look at this. I have this shrimp toast will give you a perm. It was small. Your hair you can put a tiny bit of these chopped Serrano. Wow you want hot stuff I give you hot stuff. OK this is going to be so hot. You won't be able to talk for three weeks and then. Some garlic and ginger once again. Let's put some got it done garlic. OK. One teaspoon garlic some salt and some pepper. Put it right in here. I mean can also put a tiny tiny bit of white and then I blend this and make it into a puree piece The good thing about a

food processor is got one button called puree which my night doesn't have a look at it. You can actually read up on why you're doing this. Write the recipe on the corner of all of these and I have all of that. Done. When this is done you take it out and I want to show you how easy it is. OK this dish is so easy to do. Everybody can do it and we take this out. We will put this right over here this is really a unique dish you know this is very powerful in Thailand. More normally most of the shrimp tows just use assume they do not use pork. So when you deep fried this make sure you do not defraud over too high a heat otherwise something will be overcooked and then something is on the coke and bloody rule. Make sure are nice and smooth. That is how beautiful

nice and smooth like this don't make a mess. OK look at this. When this is done said the society. And then when you deep fry. Here's how you do it. Now why do you use one no big bread because this way this little guy get a little tougher firmer piece so it can really take heed. Well that is one put it upside down like this. There is nothing strange about putting shrimp on a toast. The London Australia they put a straw man the one in the Bobby and I don't mean the Bobby dome. Logue it is this is all nice and done you turn them around. It doesn't take too long to do one don't slam dunk again slightly slightly put it down use a long cooking stop say stay away from your own oil so you don't get burned or splash things over. Turn them around. Use this. Turn them around. Turn them around and it looks really nice until that golden brown you turn them over like this.

This is very easy to do when that's done you'll move it. Take this out take this out and I want to show you how beautiful this is. Let it drain well. OK let it drain well. Ok I'm done. Wow wow. Wow. And then when it's done you go one line the more nicely. Two three four five. 6. This is TELL ME. And here you have a beautiful book. Ah yes. Cold thought might. Make. This. This particular dish I call and sour shroom soup. The swim today actually have one heck of a busy day. First you get to make toast. No you have to make soup. I'm a little disappointed big shrimp. I'm going

to cut in half. I lined them all up and I go one two three four five six seven eight nine ten all done. You see that. See how you do it. Thank you How are you feeling. OK. And where you could put them all together. And I also want to quickly show you because in this particular dish we're going to need some Shero of this room. Here is how quickly you can shell because I'm going to keep the slim shell hole into one tool the whole thing comes out like this and the whole thing comes out. I put this over here. We say for this will quickly do or not the one one tool. OK. Do it very very quickly. OK wery quickly put him over here and put them all back here and the first thing I would do for this particular addition I'm going to quickly sauteed the shell is a very unique dish. He decides with a tiny time just a few drops of oil and then put the shell right here. Until they turn pink. Have you ever. Since

people. Stir fry shells. This is a very unique case. And do they have pink and then I have this pink you all you have to do is put some lemon grass. I have to start lemon grass when you use lemon grass. Make sure to get rid of these very woody fibers part you can use it and get rid of the bottom part which is also very fibrous and also for a really good dish. You should remove the first couple of shelf. This is also very fibrous you only use the bottom of a pot like this and slightly present is a little bit to get the flavor. For a stun gun and then you get the alder flavor and also a tiny bit of its surrender of all people. Shirley. Put them all together. Stir fry and also have some lying. In line. This is line skin. OK. Put a

tiny tiny bit. Make sure you use about five cups of chicken broth. Look at this. Cook it for approximately 25 minutes or so because you need the flavor to come out OK. Very important to cook it for approximately 25 minutes. But since we have so many people in audience and I still have to have enough to serve to Jean at home so we have twice as much I want to show you this has been cooked for about 25 minutes I'm going to lose this and I put it over here because we're going to save it for myself. And August 25 minutes. All you have to do is drain it. You get them during this. Look at this. You don't want this. OK you want to get with this. All the flavor is already inside in the broth. So we will. Put the rest of the ingredient here. Here I have some straw mushroom OK. Put it right in here. I have some. Can I put it on. We're filing here OK. And I also have extra lime

juice. I'm going to have approximately. Two tables or more lime juice and about tablespoon of fish sauce. OK when this is brutal boy make sure you bring to a boil. OK let's bring this to a boil. Stir this nice and then when you bring to a boil all you have to do is gonna ship gonna ship with the following grimness also remove this. So we have a lot of space. We're going to show you how Eastern to serve this. When this is nice and ready you garnish this broth with some extra chili pepper. Some of this green onion so lentil an mint leaf and this is how easy it is to do it. OK. Look wonderful dish. Hot and Sour and spicy and clear up your sinus. If you want to go below your mind then you can use a lot of chili pepper and some of the extras

so lentil to garnish. And also a main live this is a beautiful dish. Thank you. Thank you little move these I want to quickly show you how to make a beautiful omelet. We're going to move these away. We're going to make. Very very wonderful on it right here. All right here it depends on whether you want to do it over there or I decided to change my mind to a right here. This particular on it when he was about two weeks. You can use for weeks. OK. Put it right here to eat. Isn't it having fun. I love everything with garlic. So we're going to have garlic chives. OK. I love garlic chives. I love garlic bread I love garlic to peace. I go no God call for garlic flavors any time I have been having so much garlic No wonder I don't understand why all my friends only want to talk to me over the phone.

Cut it up cut it up cut it up cut it up cut it up cut it up cut it up let it out. This is God's child. I have some yellow chive too if you want you can even throw in a tiny bit of flowering chives. This gives some nice texture. Got HIV. If the green one is a little bit stronger than the yellow one the yellow one is lighter and not as strong. When this is nice I'm ready to put it in and mix them all up and we're going to make a simple wonderful omelet. Then I have some crab meat OK. Mix it in crab meat. This is going to be beautiful. We're going to save a tiny bit of these for garnish and also I put a tiny bit of a coma. This is a coma. One two three four five six seven eight nine ten. This a coma is interesting because it looks and has a texture all of a yellow. Guess not. And the taste of water chestnut even look like a water chestnut if you magnifying the water chestnut with a magnifying glass five thousand times. OK we will build a sub

add a tiny bit of wine and a tiny bit of salt and pepper and also put a tiny bit of ginger. This is how you do it. If you want you can use a tiny tiny bit of broth. You don't need the broth but you can put a tiny bit of broth in there to mix it up. Put them all together and then you already mix it up mix mix OK. Now when this is done we're going to make a simple omelet. Everybody can do this omelet. Omelet is good not only for breakfast but also for lunch and dinner. When this is done you put it right over here. You get that beautiful. Make sure they don't get burned. So use medium low heat when this is done. You transferred and you serve it over here and hopefully. We are able to move them around. Now if you do not have enough oil put a teeny tiny bit of oil over here. Very easy to do. Everybody can do it at home.

A lot of how can you tell a guy you smell it. Trust your nose. Very very easy to do. Don't you know most nose better. That's why a lot of time when chefs go over to shop they always smell something they always smell it. Make sure you can turn the damn thing upside down. How many of you have tried to make an omelet and that it got stuck. That's what I'm having the problem right now. Thank you. Whoa whoa whoa whoa. Whoa. Whoa. This is God. And you sprinkle some extra on that. You can see it if you want. You don't have to forward it. This is going to be beautiful.

You. Know. It's a very important part of the religious ceremony. Is a very important power of religious life. In fact once a year China they have a lot of dead relatives and family make offerings to the gods and goddesses to have. Some of the most popular. And many. Food. Such as. Roast pate. And wine. Steam chicken. An orange juice. At the moment this is for guidance. And prayed.

At the home of the candy terriers. And thanks to the Chinese a nation is blessed lot of wonderful and delicious vegetarian dishes. Thank you how this religion has influenced people from Asian flavor have influenced cuisines of the world. The next this I'm going to show you is my mom's favorite beef. I use fresh young Ginger fibrous aromatic nice and sweet and also I use this double to double the fun. I want to show you how fast you can cut a piece of beef. Always cut across the grain the grain running

this direction you go one two three four five six seven eight. Then Leventhal ton ton ton ton ton ton. THANK YOU THANK YOU THANK YOU THANK YOU. What is done to. Get transferred. From here. To here. It's a lot easier if the Beav is partially frozen. This piece is partially frozen so you can slice it a lot thinner like this one two three. You can slice it very very thin pieces like this you see that very easy to do. THANK YOU THANK YOU THANK YOU. Now this particular dish is very easy sometimes. You can also put a kind of pineapple in the dish cut it up cut it up. Set aside quickly marinate this quickly marinate as with a tiny bit of dry sherry soy sauce one tablespoon of each and some corn starch and mix them all up and you get ready in the meantime heat up your walk. Save time. Ginger ahead of time a lot of people.

Have Georgie and the mine and I have ginger on my mind. Ginger. Does he decide Ginger is often used in Asia and China as a medicinal tonic. They put ginger in tea they put ginger in food they put ginger in soup. They believe Ginger eys the gesture. They believe Ginger prevents cold. They also believe gingerly store type this is a hot walk we would have put about to a teaspoon of oil over here. Put some ginger. OK look at this. Very easy to do and also a lot of time everybody know that. Ginger is use to rub around your muscle to relieve pain. The only time I've been telling everybody the only time that I have. But Time to workout is when I cook. OK one walk is easy. Let's put one over here.

Say just there's one Wolf is too easy. And then. Well I don't know. Make good tools. OK we're going to cope with two well there's two walkers better than one. OK so that's why this is the Mafia. All cows pay for. One. Cool three star or one two three and then we're going to show you something exciting because I'm going to show you who walks is better than one. OK. This is our second wall and this is the first off her floor. And I want to tell you three walks is better. Then. OK. And what he decides once again. This is how easy it is to put all of these right in here.

Her. Go back to the first one and then go back to the second one. Very easy to do. That very easy. You are. Not all playing out. Hard for you to burn. No pain. No gain. Are you feeling. The Force. And then third serve and then. Move. Then I want to tell you it. Is better. Than three. How long could. Walks. And then put them all in a year of Star Trek is to all denies everything. Make sure you have all of these are bailable serve the rest of the stuff in onion onion ginger ginger onion onion and onion. OK third. Third one

is very very hot. When you already. Know. You are going to. Put out a tiny tiny bit of. Kit that is. Marvelous. One is stir stir one very easy to do. All you have to do is put the sauce right here. I have one people have an oyster sauce one day with sauce and also some corn starch. Then everything else put them all together. Very easy to build. Very easy to do. This is done and this is done and this is done and this is almost done when you're almost done. You put them all this all this off and then you put them all together. Look at one plant three four five. Gonna should with this. One. Two. Three four. And we will serve the first one. This is done.

Look at this. This is our work and this is done and done. This is war and then this is done. Why. Look at this. And this is also. Done. Why don't you shut it off. You shut it off. While. I'm getting. Excited. If you want. You can still have time. To turn them around. Look at these. As a final touch center piece. ROCCA beautiful. Thank you thank you my little cat thank you is going to. Make sure this is a particular dish will do four dishes simultaneously at the same time. So when you can entertain 200 people you can all do four dishes simultaneously and also there's the best workout of the martini. One two three workout.

Now that the whole growing Asian flavor are traveling all over the world it is much easier for you to invite them to your dining table tonight so do it tonight. Until next time. And Yan Can Cook. So can you. So good. Thanks. To order your copy of Martin Ian's latest cookbook called the toll free number on your screen. Everybody's walking includes one hundred seventy six pages of recipes and beautiful color photographs. The book contains all of the recipes prepared in the series plus more great delicious Chinese dishes right in your own kitchen with easy to follow recipes. Just 12 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 everybody's walking. Ken Cook was made possible by. The maker of Oriental sauces and seasoning some 60 30.

And by telling. Her of type an international flavor and designs products with a whole. Complement of contemporary. Style. And buy diamonds. We've been apart.