Yan Can Cook; 509; Kids Can Cook

Because of my heart it's still painful, whether it's you liking her, whether it's the same as you were before, everything has knit together. Just want to feel that it's not just about me logo, but it feels right to feel that you're lying to it. Relax in your sitting position. Relax the door with both hands together with your left hand... I always feel calmer when I lie. That I felt cold and humid in my back, and Bilbo... with my right. Hi, I'm Martin N. Today, I'm with a few of my good friends, this Christopher, Riannan, Alex, and another Christopher. Today, we are kidding around in the kitchen with all kinds of funditions that are perfect for kids to make and eat. Barbecue pork rep in tortilla gives sandwiches a fresh, new twist. And who can resist Asian flavor burger, serve in pocket bread, or delicious corn and a cup of peanut sauce? And for dessert, two of my favorite, Caramel, Walnut,

popcorn, make, and an electric walk, and simple to bake ginger-corn cookies. Kids can cook, too. Next, onion can cook. Yan can cook is made possible by Circulon, the hard-anodized cookware with a high-low non-stick surface, gourmet cookware for the home chef, Circulon, and by diamond walnuts. From salads to home-baked breads to brownies, we've been a part of good cooking for generations. And by Lee Comke, maker of traditional premium oyster flavored sauce, another authentic oriental sauces for the home and professional chef since 1888 Lee Comke. Welcome to the Yan Can Kitchen.

Before we start, let's go over a few very important rules of the Yan Can Kitchen. Now, you are in my kitchen. You follow my rules. The first thing I do, after I wash my hands, I stride it up very nicely, and then I roll up my sleeve. You know why? You have to roll up your sleeve. Your sleeve is long and hang around sometimes when you're walking around the kitchen. You might bump into something. It can be dangerous. It can be a part of water or oil. So make sure you do that. Now, like me, you should also put on your apron nice and tight. Now, I am ready to go. My dad, your dad, your dad, your dad, your dad, your grandma. Oh, yes, I forgot to tell you. Make sure that you check with growing up first to see if it's okay, because my mother was talking to me way back there. Now, the first thing I want to show you is get ready to rock and roll in the kitchen.

Ah, maybe I'm not rocking, but I am rolling. I'm going to show you how to make this delicious tortilla roll feel with barbecue pork. Here, I have some cream cheese here, okay? And I'm going to make this nice sauce. The first thing I'm going to do is add a tiny bit of minced ginger, okay? A tiny bit of minced garlic. And then also a tiny bit of chopped parsley or cilantro, okay? And then a tiny bit of salt and a tiny bit of five spice powder or just white pepper. And then a tiny bit of Worcestershire sauce or soy sauce. And then I squeeze a tiny bit of lemon right in here to give that nice flavor, okay? Make sure the lemon seed don't get in. And then if you want to have a, if you like hot and spicy food,

put a tiny, tiny bit of chili sauce right here. And then you are ready. Let's get this away so we don't have to have a lot of, you can have a lot more space to work. And then you move around. This is a great exercise. Look at that move. Very easy to do. A lot of flavor here. You can do a lot of exercise in the kitchen. You know that? Now with my sliver, so rolled up. I don't have things hanging around. And then in the meantime, we set this aside. Right here, right here. Look at how I handle this. And then I have some flour to tear. Look at how easy it is. Flour to tear. The first thing I do is put a tiny bit over here. I will show you to do it one by one, okay? So this way, everybody can learn. I put approximately one hitting table spoon of these cream cheese mixture. And I use this spatula.

I move them around. Look at that. Look at that. Move them around. Look at how easy it is. And then you hold onto this and make sure. Now this is the best way to do it. Because after that you can roll it up. So you can put a tiny bit of plastic wrap right over here. Put this right over the plastic wrap. And then you can put some mushroom, lay them up like this. And some cucumber, lay them up, give color. And also a tiny bit of purple onion. And also if you like basil, you can put a couple of piece of basil leaf. And of course, Chinese style barbecue pork. Let's lay them up. If you cannot find this, you can use baloney. Or you can use lunch ham. Or anything you like.

I should ask my mother how to say that. Mother, how do you say that? I'm fortunate to say it in Chinese. You roll it up. You see how you roll it up. You roll the whole thing up like this. Very, very tight. You see how I roll it up? Very, very tight. And I continue to move these. I continue to move these. After I hold this whole thing up, look at that, very simple. And then you can wrap up this whole thing like this. Very tight. This way, you can do it anytime you want. Anytime you want. When it's done, we set aside. And I want to show you how easy it is to serve this. Okay, you take one of these out. And you open this up, roll it up like that. That means you can do it ahead of time. And then you use one of these knives and you go like that. Now, knife is not a thing.

You should never, never use a knife unless you have your parent right next to you. And if I were you, I would not use my knife until I am 17 years old. When it's done, you put it over here. Look at how beautiful. This way, if you have more people, all you have to do is cut it another piece. If you have more than five times as many people, you do it again. This way, one of these tortilla roll up, you can feed 4,000 people. This is a great idea. How to stretch your budget, see? This is a beautiful rock and road up. I know all of you love hamburgers because I love it myself. But I bet you have never tried a Korean flavor hamburger. So let me show you how they are made.

Here, I have some hamburger meat right here. And then I am going to put a tiny bit of green onion, because in Korea, they use a lot of green onion. And also, they use a lot of garlic. So I'm going to put the garlic here too. Garlic, a lot of garlic. If you don't want to have a lot of garlic, you put them back here. Or you can put more. Or you can put less. It doesn't make any difference at all. And then you put some cilantro or parsley, or Italian parsley, put a tiny bit of toasted ground sesame seed, and a tiny bit of sugar, optional. A tiny bit of salt. And of course, put onion, chopped minced onion. Oh, I love this. This will give the texture a wonderful color and flavor to it. And also, you know what this is? This is tofu. This is pressed.

This is being cut. But I squeezed the water out. So it's nice and easy. And I use a lot of them. This way, I can cut down on the use of meat. It's nice protein. I'm going to move this away. And I use my hand. And I put a tiny bit of soy sauce. That's all I need. Mix it up. Mix it up. But this way, it's a beautiful Korean burger. Everybody. And you know what? You can serve with all kinds of buns. And I'm going to show you, and it's done. It's going to be so wonderful. Squeeze it, squeeze it, mix it well. And of course, it's important to wash your hand. And I have washed my hand almost three times in the past half an hour. Very, very important. Make sure every time you do anything in the kitchen, always make sure you have a grown-up, your mom, your dad,

your old sister, a brother, right next to you. And make sure you know who is around you. Because when you turn this around, you don't want to bump into somebody. Particularly if you're doggie. It's right next to you. You don't want to step on the toe. Okay? Make sure you know who's around. And say, who is around? Right now, nobody. Unbelievable. When it's done, we're going to shape this. Okay? Now, this is one fun way to shape the burger. Make sure why I'm doing this. I'm actually shaping the nothing into a perfect run. Look at that. And then. Now, of course. Of course, you do not need to use any oil. Particularly when you have a non-stick frying pan. But if you don't have a non-stick frying pan,

you use a tiny bit of oil. You just put the burger right here. And then, now, of course, why are you doing that? Make sure you don't put your hand right over there. Otherwise, you're going to have, oh, Chinese, a pancake out of these. Oh, another one. All I have to do is to make three. It's Greek exercise. Now, oh, nice and done. And we put this aside. Move them around. And you can turn it down a little bit because you don't want to make the burn Korean burger. Make sure to turn them around. Oh, this is looking great. And then when they press a little bit, press a little bit, press a little bit. In the meantime, I am going to show you how to do an other wonderful thing. This is corn on the cup.

You know why? A lot of people love corn on the cup. How many of you here like corn on the cup? Air in corn. And how many of you like peanut butter? Everybody. Here is a dish that lets you eat them both at the same time, corn on the cup, and the peanut butter. Look at this. First, I'm going to break this up. The long one, because this is too big and it's hard to handle. So this is, oh, break this up. And then I will make the peanut butter sauce right here. Put a tiny bit of soy sauce, and a tiny bit of apple cider, or grape juice, and then a tiny bit of honey. And of course, my favorite. My peanut butter. Oh, look at that. I put it right over here as a very interesting dish. And I put it right over here,

and then I use a brush to mix all of these up. Make sure to make sure, if you make a mess like this, immediately clean it up. Very important. Now, I purposely did it so you can see. When it's done, I am going to get one of these and two foil. Look at that. And I am going to brush this. I'm going to show you how easy it is. We'll put one of these here. Put one of these. Oh, this is very interesting. Make sure you stir the more up. Take your time. You run out of time, make less. Have more time, make more. Okay? Just brush it, brush it. This has got a wonderful flavor, you know? Now, since I am kind of short of time, I only want to do one.

Wrap this up. Since I have more time, I do another one. And if they tell you, rush, you should not rush in the kitchen, okay? You should not go rush. When you rush, it can be dangerous. So don't rush. People rush, you tell your mom. Somebody rush me. Don't rush. Okay, roll it up. Look at that. We are going to, you know what I'm going to do? We are going to put this in the oven. Now, very important. When you put things in the oven, or you pick things in the oven, whether you know where it's hot or not hot, always make sure you use a pot holder to bring it to the oven and put it over here. And then pick up another one. You have been working on very hard for a long time. And then, right before you serve,

you get ready. This wonderful. Look at that. I have pocket bread, and I have hamburger bun. And I am going to, since I love hamburger. I am going to have one for myself. And one for you. Put the pocket bread. Now, of course, if the pocket is small, if this is big, you got to stuff it inside. Like that. It's sticking out like this. And then you serve with a wonderful sauce. A Chinese hoisin sauce. And now, you know what you have? You have a Korean flavor, Korean flavor. Hot. Don't do that. You'll put it over here. And I take this out, and I open this. Wow. It's hot. Make sure you let it cool down a little bit. And. And if you're in the rush, you just open it up like that. And you'll put it right here. You have a perfect meal.

Now, if you are like me, then you'll love sweet for snack or for dessert. Have you ever heard of shaved ice? No. It is not a wrap singer. It is one of the most popular sweet for kids or around salvation. Let me show you what I mean. Singapore is so hot. After dinner, I went in search of something cool. Ah, that's me in my new shirt. What do you think? Who says that you can't find snow in the tropics? This place is so cool that it is hot. My friend Joe here is an artist. Unfortunately, his masterpiece usually don't last more than 10 minutes in this weather. This snow cone is bigger than my head.

It's a more colorful too. The only trouble is I have to finish the whole done thing here. They give out doggy bags, but I don't recommend it. That looks like a giant snow cone, didn't it? Next, I want to show you how to make a very special Asian style popcorn snack. First, you need the proper popper. And you know, you can make popcorn in a electric walk like this. This way you can pluck it up anywhere you want to make it six miles away. This nice proper, proper electric walk right here. I want to set aside. Now, the first thing you do is, of course, heat up your electric walk.

Nice and hot. And you're going to put a tiny, tiny bit of oil about two or three tablespoons of oil, vegetable, and move them around. And then you're going to put some popcorn right here. I'm going to let it pop and make sure I cover this up and just let it cook. In the meantime, I want to show you how to make one of my favorite cookies. And this is like the go-korn cookies, okay? Ginger flavor. This is what I have in this lock right here. I have some butter, unsalted butter, and I have some powdered sugar, all-purpose flour, and some lemon zest, finely minced. And ginger, oh, here's interesting. Candy ginger right here. And also roasted, want to chop it up. And, of course, some big piece of walnut. And this is how we do it. And then you use a little knife, okay? A little knife like this. Mom, can I use my knife? And, oh, she said,

I am old enough. I am 74 years old. And I never touch one of these until I was 24 years old. And we'll cut this up. Make sure after you do this. Cut it up. Cut it up. Cut it up into little three pieces. And you set it aside. Set it aside. And if you want, if you love it, you can cut a few more, okay? And then after that, you can line the more up here. Line the more up here. Keep quiet. This pop-pop-popper is making me nervous. Pop-pop-pop. Okay. And then I put a tiny bit of walnut right here, walnut right here. And after this, you can put it back in the fridge or the freezer. You don't have to do it right away. And then when you're ready, you can just take it to the oven. And you bake it until they puff up and they are cooked. Look at how beautiful. We're going to set this aside and remove these because we don't need this anymore, okay? Now, the next thing I want to show you

is something wonderful. Look at this. Can you hear this? Now, the most important thing. I'm excited. There's enough for 500 people here. Oh, we better don't waste this. This is exciting. I love it. You're shaking. Make sure. Now, this is not a safety precaution. Everybody is better to be saved than sorry. Never open this open like this. You always open it like that. So this way, it won't pop in your face, in your lips, in your cheek. Very important. This is nice and done. We shut it off. And then you know what? Why I'm popping my corn? You know what I have done? I have melt some brown sugar with butter right here. And I am going to have some more popcorn. Shit.

Oh, never, never do this, okay? Keep quiet. Don't listen. You better listen. And then you put this caramel right in here, okay? Mix them all up. And then put some extra walnut, okay? Roasted walnut. And you know what you're going to do? You are going to put it right in the oven. And let it bake until they are totally caramelized. And I am going to rush all the way to the oven. One, two, three. And then I come right back. Now, look at that.

We have, because we have, 645 heat in the studio. Because I want to make sure I have enough to send it to you. So now here, I have a lot of popcorn with walnut and also my ginger-flavored cookies. Well, have you enjoyed kidding around with me today? You can learn to feel right at home in the kitchen. It just takes a little practice, the right ingredient, and of course, something, someone special, from the grown-up. Make sure they help you out. Until next time, remember, if you can cook, so can you, you, you, and you. Jai Jian. All the dishes prepared by Martin Yan in this new series

can be made at home using the companion cookbook, The Well-seasoned Walk. Order your copy now by calling 1-800-647-3600. 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 Yan. Please have your credit card ready when you call 1-800-647-3600 for Martin Yan's latest cookbook, The Well-seasoned Walk. Yan Can Cook is made possible by Circulon, the hard-anodized cookware with a high-low non-stick surface, gourmet cookware for the home chef Circulon, and by Diamond Walnuts. From salads to home-baked breads to brownies, we've been a part of good cooking for generations. And by Lee Comke, maker of traditional black bean garlic sauce and other authentic oriental sauces for the home and professional chef since 1888. Lee Comke.