Yan Can Cook; 213; Nouvelle Cuisine

The. Yen can cook is made possible through a grant from Kikkoman makers of America's leading soy sauce and teriyaki sauce. Add the Kikkoman touch and buy gold. I know. A little gold I never taste of a sunny place to anything you make. T. S t. R. T. With Will. Narrow my. List of greeting from the east. How are you. Is a greeting from the West today where having an east meets west menu. Love charm big clams pineapple lemon chicken

and post pedo pancakes the first dish I want to show you is a wonderful way to put parser for cocktail parties. It's a wonderful dinner entree if you cook a lot and you prepare them are ahead of time. You can serve them any time you wish. You start was approximately 10 to 12 live clam. Three stalks three green onion and one Chinese sausage. About three to four black mushroom they call sheet talky in Japanese cooking and also for five to six water chairs. Not an of course I have a quarter of a pound. Prawn all assume and also one clove of garlic and a tiny bit of ginger. Very simple dish. We want to make it

more exotic You can also add some chopped so lentil. It's very easy to do. The first thing you do is steamed a clam or you'll come more on the clam to make sure they open the clam. It's not open don't break in the house because they don't want to play games. That means it is not fresh fresh clam live clean when you bake it. They open right. If it's not open it's not good. OK now I try to save time so I have steam some clam head of time. And then we are going to get a bowl put it right here and then get this ready. Take this off. Take the gun. Don't throw this away because I'm going to use this stuff. And then you use some shrimp. Let me show you one more time how to take this

out. Take this L. And then how to measure these. So simple just simply smash these. The stronger you all the better job you can do. All done. Look at how are you doing. Thank you. How about some of these. Put it on here. And also have some garlic. To put it over here. Take the skin off and then press it. Why. Don't you think you. Know cooking should be fun. We should never do things like this with a straight face because this is ridiculous. Trace should be. As soon as you study go. Go like this because this way you are relaxed. You are having a good

time and we're going to miss this. Wow. And there you go. Put it right here. Now to save time. We also have a tiny bit of this minutes ahead of time. We're going to put this in put this in. Put some of these chop mushroom was a chestnut. All I want to show you this is fresh water chestnut. How many of you here in audience have ever tried fresh water chestnut that long before anybody. There are quite a few people they have sweet. They're crispy they're wonderful. Now also put some green onion and also some love churn. That means Chinese sausage lap churn makes them all up. Marinated with the China but all of saw

a tiny bit of salt and a time of joy Sherry you can use Chinese rice wine. Stir more up. Stir them all up. Stir them all out and then you are going to use a knife. To show you how to do it one of these put them up over here. Filled it up like this. This is wonderful for air petards of through lit up. OK everybody can tell. After you do that you peg this with a tiny bit of Japanese style or into style bread crumb punk all you can use the regular bread communist sprinkled here spring Cohen packed them up like this and then you are going to put it in a plate of rock salt because you don't want this to fall down. So let's pick this up. Pick this up peg to sob. Take the press really hard pressed to stop and then print

this up and then you bake it at 400 degrees for approximately six to eight minutes. OK let's go over there and put this in my. Heart. And then in the meantime I want to say thawing so I bake some of these I had a thought. Look at how gorgeous this is this is what I call DAW big clam Chinese style. Thank you. Thank you we're going to do pine air pull a lemon chicken. And this particular dish we have to hold chicken breasts we're warm. We have one tablespoon of sesame seed roasted and we also have some brown sugar butter or margarine. One tablespoon

to pioneer pouring and also some lemon and lemon peel and ginger. And of course we started out by the pulling the chicken. But before I do that I would like to tell you there are things in life that need teamwork and cooking should not be a no only experience. Today I'm proud to have as my guest the food editor of the magazine Jan wronger. Thanks. Ignore it at all I think it's not awful because today we have wonderful girls like you and also a wonderful audience like these people. We're going to have a wonderful show and wonderful stuff. I'm not quite sure about that. We'll save space we're going to put this over here I want to put this over here are going to

put this over here. And in one so we can get rid of these. Now I'm not quite sure I'm quite sure everybody know how the dbl chicken but I just thought I want to show people how to do it by hand. You put your thumb right here in this hole here you push it out you push it down and the whole thing comes out. Push it out push it down the whole thing comes out like this and then you hold on to the very top. You push it down like this push it down and the whole thing comes out. Then the only thing left is this little piece of tender on the horn to the lake and you grab this and you push it down. Jen I know that you are expert you can do this for me. Why I'm going to get everything else ready. Let's save these for whole make soup stock. Now give you an idea. Push this here push it push it down. WE SHOULD I don't ski.

Perfect perfect perfect. Take it out take it out. I'll let you turn out OK. Thank you. Thank you. And take it off. Perfect. Why this is the way to go. That was a real bitch because I don't check it laughter. You do not want to waste that. But China's never throw anything away except the clock. Now I want to show everybody also how to take this away. This is a very very easy way to do. You push it right here push it and you just push this whole thing and the whole thing comes out like this. Isn't that fascinating. No Jan you can do it with that one. This is FRESH AIR. Knife. This way we can get this ready. Now here in the meantime I want to show you why. Look at this you did a much better job than I can do the next thing I want to show everybody is

how. To cut this by sling cutting to make it twice as big by SLED cutting or parallel cutting technique. Wrong too so you cut this and make it into two pieces and each piece about this thing. Look at this chicken to read through. This way you can feed everybody in a studio where 600 people we're. Not happy we don't have to or where the doors will compound it like this. Let's punk us a little bit on the run of the whole thing about Chinese knives you can use this for pounding for slicing through pong you can use that melted down and this year you compound a wonderful wonderful and wonderful. Jen I know that you told me you have been working in a Ford business for many years and food is your life. And Jan promised me after we finish she is going to wash dishes for us because.

Because that's part of cooking. No I thought how she was going to eat everything afterwards. No because by the time the audience finished will have anything left. Now let's put it together and then we can all. Let's get this out with a chopstick. Because this is how the Chinese. This is a Chinese egg beater. Put them all together. There are two ways to do this particular dish. Wrong is you coated with this Brittany and then coat it right here in this concrete. OK. Make some with some sesame seed together and then we can code this. And then the other way of doing it as we make a better so we can do it. I'm going to do it this way you can do it this way. They bit into egg better Dibbin here then we can both be fraud and see how it comes out. OK sounds terrific. OK let's put it here. Springtime. I'm going to do it this way you can do it this way. Then we can be proud over there because we have a tiny bit of Oreo ready approximate

to and how do three cups already. Nice. Think better like this. OK this is the one I would do. I'll do another one because people are quite hungry because they have been here since 4:00 this morning. Pound this. Ponder this and put that in here. We will both be fried this. I have learned a secret that you can only use one hand. Because if I use two hands then you get stuck in the batter and about batter gets stuck to you. The chicken gets stuck to you. I think oh my god how can I learn something new today. Yeah that's true because when you do that you can use some other hand to do something else. But I'll get you out of this hand right. Let's do it this way after you do that put it over there and I'm going to put this in a punk Oh good. Let's do this one oh yeah please let's put this over here. Let's put this over here. General don't know whether you know that I have been a subscriber

of your wonderful magazine since 1975. Well I never get a nod and I never get any discount off. You may only be my lot of change. Now this particular one will be found here. John King we had to put the other piece here so we can pay for it. In the meantime more will be flowing. I think I was just because I said this is a team work thing you can't do it by yourself. It's more fun to do it together. We are going to deep fry this is why we're making our sauce. So you know you know what I have here. I have one can of pineapple. One can of pineapple 1 2 2 teaspoon of soy sauce and brown sugar one tablespoon to one have tables one and a tiny bit of butter and of course I whole also have some lemon rind and bring to a pro to make it into our source. Know when this is done we will. Can you also do me a favor. Let us move this a little bit. And then I have a plate underneath there so

we can put them together. On. The front of this the most important thing of the fried food is make sure the oil is nice and hot. We call this you know why we called it the pine apple lemon chicken. It's got kind of cool and lemon chicken. Now that's not really chill because the pineapple was not lemonade and you know and the lemon was not pineapple early enough. Fortunately and the chicken the chicken is chicken enough to thank her. And I would put them all together. The problem you see is nice and golden brown can see that nice and golden bright one is golden brown would take it out. We are going to remove these things. Let's remove these letters remove it so we can chop it up and put it on this nice place and garnish that while the poor thing. Will say this is the way you do them poor others don't let me put it here and let the oil train fare so you don't waste any oil in the meantime I have a piece over there let's chop it up and show everybody. I talk about one piece you talk

about one piece. But that's. All done. Put it over here and look at this. When this is done when cooler sauce dry on tongue wonderful and then of course we will cut a tiny piece off and I never put put it in law here as a garnish. Put it right here as a garnish and in we put the sauce and rye on top look at how gorgeous does this is this is the most delicious dish you can sprinkle a tiny bit of extra. Look at how beautiful it is. Thank you. Thank you. Yes thank you. Thank our Lord through the whole terrible question for us. Yes I'm having a lot of trouble with tofu. How do you dry it out without ruining the shape of it. OK the thing is when you buy it make sure you let it sit there in a wreck or in a

strainer for about 5 to 10 minutes to really use to make sure some of the water's press OK and put a brick on or you can put on some sort of a way to play whatever the press the water out. Then when you cut it they will fall apart. Betty has a question for us. Yes I was wondering how dry it being curt is made. Jan maybe you should answer the question. I saw talking made in Japan. And actually it's like washing clothes. The foam comes to the top. And basically it's the oil from the soybean and it's sort of scooped off with we think there's food and then put on rocks. Drive just as you would do with your clothes and only Chinese person or Japanese person would never do that at home. They would just go to the store and buy it already hung in your eye so you can buy it right here or certainly in seventh Sisto in Los Angeles and in Chinatown Chinatown and Oriental markets throughout the state.

This are the one that you just brought in with you this are dehydrated being coach eat it up. Bring Curt steaks. Now let's get the show growing on the roll our eyes will never get out. Now the next thing I want to show everybody is potato pancake the gin is going to work with art because this is also needs teamwork. Now first we have a potato here and we need about one to two potato. Two wakes to the three to four black mushroom some charred green onion one kind of chopped garlic one to slice the chopped ginger and also fault of chopped water chestnut and of course I have a quarter of a pound of wrong pork all you can use Grong meat or you can use shroom you can use chicken doesn't make any difference. Or you could use sausage. What a great idea. Who else uses sausage. It happened we have some cooked sausage here. Let's put this in here on the save time. Let's chop I chopped some green and you chop some green and in the levels they were like This lawsuit is like this.

Put it all over here and then let us put it here. And also a potato. Let's put the potato. MARTIN You know the. French have lots of wonderful recipes for potato pancakes but I don't remember you know having it in a Chinese restaurant or seeing potatoes you want in a tiny potatoes car popular in my household my mom always makes me potato pancakes for now just a little bit. Let's put the rest of the mushroom garlic ginger and Chestnut do you think if they're ever going to have first water chestnuts available. Rocky I think the. Last one are so much better. Than the ones that are. Having an entirely different thing they are so I think brash I think they're more and more

places in Chinatown not so low places in the US how what a chestnut. Let's put this here and also some cornstarch and then we can start making these a potato pill King. Ok why we're making this potato pinking. We would like to ask you to do me a favor to make some sauce with to serve with this. You don't serve this will consume you serve this were so it was a three quarter cup all homemade soup stock run green onions chopped and also a tiny bit of ginger and also a tiny bit of cornstarch. You mix it up and then we already have some over there less and a tiny bit more over here so we can start counting let's Curtis. You've got a. Thing here Lester. Why I am doing a pancake. We're right here. Now I'm not quite sure how many of you know let's do this like this. Here I'll put these all put this right here. Let's use our proximately one people. I'm going to make one of you will make one for me.

But I want to go. You can all week of a store there otherwise we're going to get into trouble. Store there's still a dis service. OK this makes sure the pancake is nice and it was not wrong. It's not good because. Nice monkey. Let's put this in. Let's put this in. Let's just put this one I'm going to put one over here and then one for you one for me one for you one for me. I think one must have a big one. You must become a big one. Stir a little bit. Make sure you stay out of eyes and want to have and I have a beer I dreamed of golden syrup sauce. Out of exhaustion. Let me put it make sure because I use a nonstick cooking surface decoders That's why I don't really have to use too much oil and use the regular of war. You might need to use a little bit more oil doesn't want the whole

thing about nonstick cooking service. Let's put a tiny bit more and use just one. Some of my friends as well I love kids I have one case on Norv at home. In fact my mother also use of his time I just visit my mother approximately two months ago on a fixed her dinner in her care and more. How many you have a cast iron cooking utensils at home. See most people do they are in their very think they conduct heat very even in their wonderful cooking utensils. Just put this here and there are not very expensive and no they are not. Let me show everybody how easy it is to toss food around. OK. You can do it in a war I want to show you how to do it. This way. I want to show you how to do it this way. Let's get rid of these first I want to show you how to do all this and I sing golden brown when this is brought you gotta cook this for about one to two minutes are wise

they are not because you want to make sure the potato is nice and cope and crispy. I understand that you love potatoes potato pancakes they're all kind of potato pancakes all kinds of potatoes. Anyway five chopped boiled baked purr purr purr. Make one more let's make one more the faster that with craps and if it lands on the floor you're going to be alone the rest of your life. I don't doubt it. I learned how to read or not want to be alone. No lettuce and a tiny bit more. And let's do this in the meantime to mystify this story this is. Turn it up turn up a little bit. They're boiling and let it get a boiling in the meantime let's see how that is coming along. Turn it over. Let's turn it over and then I want to make sure everything is done at the same time. How many of you have a dishwasher at home.

Everybody of the dishwasher home Jane told me she does so much of cooking at home she actually need to dishwasher one he ya Warnie are. The one who want to hear the wonderful thing about dishwashers. Even when there's no electricity this they work you know. Now look this is done already let's have this over here. I'll play this right here. Let's put Ali in the beginning. Have a few extra ones too. Let's put this over here. Oh yes. Put this over here. And these with these a source look at how gorgeous THIS LOOK LOOK AT THIS IS THE VERY EASY is wonderful for snex is one of the forms also producer leaders years I mean I think it has Gen. Honore been a wonderful gifts. Complete home recipes for all dishes for buried 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 995 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 4 1 3000 to order your copy of Martin Yan's cookbook. I. Go in. Or go and. Get. A list. Thanks. Thank. You and thank.

You and. Thank you and. Oh and thank. You and. Thanks. To an. Unknown. Thank. You and can cook as made possible through a grant from Kikkoman makers of Americas leadings always awesome teriyaki sauce. Add the Kikkoman touch and my old pineapple. Lord another taste of a sunny place to anything you make.