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01:12ở North America
01:14và đều này
01:15và đều này sử dụng những món đồ ăn
01:19những thông tin dân
01:21và những thông tin dân
01:23và những món ăn
01:24Thứ thông tin
01:26là sửng rô
01:31Thế giới thiết
01:32Thế giới thiết
01:33Thế giới thiết
01:36Thế giới thiết
01:401 pound to 1 pound of medium size prawn and also I have some Smithfield ham or Virginia ham you
01:49can use anywhere from 2 ounces to 4 ounces and also I have some oriental style Chinese parsley sometimes it's
01:57called cilantro or fresh coriander okay and also I have some bread of course I got to marinate the shrimp
02:07with a tiny bit of one acre
02:10one egg here and also approximately four teaspoon of cornstarch are one to two teaspoon of sesame seed oil and
02:18also I use a touch of salt about half a teaspoon or so this morning I went in the accounting
02:25office here and I asked for more bread and this is what I got
02:35ridiculous things are getting more and more ridiculous now I want to show you this a technique that all of
02:42you should learn how to do because I learned this yesterday from a master chef
02:47how to shell the shrimp and how to devein it and how to make these into a piece just in
02:54case you don't have one of those electric food processor
02:59I have a few shrimp here start hold on to the shell turn it one hold on to it one
03:08more time right here okay turn it one more time and then you'll hang on to the tail and you'll
03:16push the whole thing out the whole thing comes out like this
03:35okay it's very easy now after this you've got to devein this because you don't want to have a whole
03:42bunch of undesirable foreign particles on top of your tongue
03:55because you don't want to have a whole bunch of stems and then you'll see it's very easy to do
03:56because you've got to side yourself up when you do this
03:58because you've got to side yourself up when you do this put it right here parallel cutting and then you
04:03will see this is a little piece of here
04:13and then you go still got stuck then you put it here and then I'll do another one because this
04:21is so easy one this one has no vein haven't eaten for two weeks
04:31I want to show you how to do shrimp paste the old fashioned way
04:39put it right here put it right here very easy to do now first of all you put one over
04:45here and go
04:45make it into a mess put it here set it aside set it aside set it aside set it aside
04:59make it into a paste and then you use a two knife
05:15magic cleaver
05:18once I saw a gentleman using three cleaver to do it you'll figure out how he did it
05:26can't figure out now after this is done we will put it right in this bowl
05:33got stuck the wonderful thing about this if you have any left over you can use this to do a
05:40little glue jobs around the house
05:42wonderful better than those almighty glue
05:47now I'm gonna marinate these with our seasoning okay and also I want to put a little egg
05:59you do it by one hand and use this old-fashioned egg bitter and drive yourself crazy
06:13physical violent physical exercise make sure let it sit for about half an hour it's very important half an hour
06:21okay
06:22now the next thing I want to show you is how to do this a particular job here you have
06:30a piece of bread
06:31you cut it up one trim this off trim this off trim this off trim this off put it aside
06:40trim this off trim this off trim this off trim this off set it aside
06:45okay and then you use one of these roller
06:54everything can be musical
07:00then you do it if you have a lot of these it might take you forever to do it so
07:05what you will do is put this right in front of your whatever wherever you live
07:11put it along the side street when people probably got to roll it up you can stack them all up
07:16they can do them all at the same time
07:20wonderful push it push it the stronger you are the larger you can go okay nice and thin like this
07:30and then you use a little knife
07:35where's my knife my knife is right there and you push these right in here put in a paste in
07:42the meantime you heat up some oil over here
07:48so you can deep fry okay make sure you heat it up to about 350 degree when you define most
08:00of the dishes but this way
08:02all you need is about 350 degree because you don't want to over cook this and it turn dark brown
08:09after that you roll it up like this
08:11see very unique dish isn't that wonderful now this is one thing of course if you want to make it
08:21more exotic make sure you have cilantro
08:26and ham because in this particular case I have everything in here and after that we are going to deep
08:33fry it
08:33now it's very important when you deep fry things make sure the oil is hot enough you put it in
08:39don't just drop it in
08:40slide it in like this oh look at this look at this look at this and use this a chopstick
08:48use a strainer deep fried it until they are nice and golden brown now normally you use medium to medium
08:57high heat
08:58do not use high heat after you deep fry you got nice golden brown shrimp roll like this just like
09:06a spring roll
09:07and then you cut it up at an angle cut it up at an angle one two three four and
09:18then you put it on a plate like this
09:20look at how gorgeous it looks isn't that beautiful isn't that beautiful
09:37it's a great appetizer I realize me over there have a question for us
09:44Martin I'd like to know how you got into cooking
09:47well when I was a little top I used to crawl around my uncle's restaurant and I get on everybody's
09:53way so
09:54they make me wash dishes and after a little while I got so tired of the sink I decided to
09:59take up cooking
10:00that's how I started
10:09seriously I was apprentice I was born into a restaurant family my father's a restaurant my mother opened a Chinese
10:16grocery store and my uncle have a restaurant I spent most of my life in restaurant business
10:22okay the next dish I want to show all of you in the studio and also you at home it's
10:28how to make cheese
10:30filled golden crab the ingredient is very simple very easy to do here is one whole crab got to pronounce
10:40it right
10:40one and a half pound or so and also I have two to three black mushroom
10:47you can use four and some cheese you can use
10:51miss a lot of cheddar cheese
10:57Monterey Jack or cheddar cheese use mild cheddar cheese otherwise
11:01you have problem because there will be too strong overpowering and also I have some shallot and also some
11:09Smithfield ham or Virginia ham and of course I need a tiny bit of bread crumb this is oriental style
11:16bread crumb
11:17I also have some minced cilantro to give that nice touch of flavor and also I have some marinade I
11:24have about
11:24a quarter of a teaspoon of salt about one to two teaspoon of wine and a touch of white pepper
11:30and put them all together
11:32now first of all we're going to take this
11:36crepe
11:38take this whole thing
11:41now I have done this ahead of time
11:45and I take this out and I clean it up
11:47like this
11:49okay
11:50to save time
11:52and then
11:52I mix all these ingredients together
11:56my pet
11:57crepe
11:58hijai
11:59in Chinese
12:01and his English name is Irvin
12:04the wonderful thing about pet crepe
12:07you don't have to worry about getting a license
12:11I have to work Irvin
12:14take a walk and be back by 11
12:18goodbye
12:27I'm going to show you first we crack an egg
12:30okay
12:31and then I will put all this ingredient over here
12:35ham chopped ham charlotte cheese
12:39okay
12:40mushroom
12:43julienne
12:43and also some crab
12:45crab meat
12:47crab meat
12:48from this crab
12:49crab
12:52this particular dish
12:53you can buy the crab meat already
12:59available in the fish market so you don't have to spend two and a half months
13:02to try to take every single piece of meat out of the crab
13:06it take me four and a half months to fix this dish
13:09and put the crab meat here
13:11some cilantro
13:13mix them all up
13:14and also
13:15wine
13:17corn starch
13:19and everything
13:20and also
13:21mix them all up
13:23in the meantime
13:24I'm getting a tiny bit of
13:27water ready
13:29in a bamboo steamer
13:30at the same time
13:32I also
13:33get this
13:34wok
13:35with enough oil
13:36ready
13:36available
13:37so I can deep fry it
13:39I'm quite sure most people know
13:40that cheese are not commonly used in most Chinese dishes
13:44this is basically
13:46an east meets west
13:49and also
13:50a little bit from a north
13:52a little bit from south
13:54this
13:57stir
13:57mix well
13:59it's delicious
14:00marinated
14:01for anywhere
14:02from half an hour
14:03to two hours
14:04normally
14:05when you
14:05when the Chinese cookbook
14:07call for marinade
14:08you always
14:09use
14:10the marinade
14:11and let it sit
14:12for about half an hour or so
14:14to two hours
14:15that's all you really need
14:16after this is done
14:17you put it
14:18in a plate
14:20okay
14:21put it in a plate
14:23okay
14:25and fill it up
14:27like this
14:27oh
14:28look at this
14:28and then you steam it
14:30okay
14:31I want to show you
14:33the cheese
14:34will melt
14:36it will be
14:37succulent
14:39delicious
14:40absolutely
14:41aromatic
14:42now
14:43to save time
14:44I have done
14:46one of these
14:47ahead of time
14:47I steam it
14:48okay
14:53wow
14:56unbelievable
14:58and then
14:59I want to show you
15:00we're going to brush
15:01bit up
15:02and eight
15:03brush this over here
15:05brush over here
15:06brush over here
15:08after steaming
15:09normally you steam it
15:10anywhere
15:11from half an hour
15:13to 35
15:14and a half a minute
15:15to be precise
15:18brush an egg here
15:20and then
15:21you sprinkle
15:22a tiny bit of
15:23bread crumb
15:24you can use the
15:25regular bread crumb
15:26or you can use
15:28Japanese style
15:29bread crumb
15:30pack it
15:31really nicely
15:32see I've been
15:34serving this to all
15:35my friends
15:36last week
15:37I have a
15:38crab meat
15:39dinner
15:40the week before
15:41I have stir fry
15:43crab meat soup
15:45all kind of dishes
15:47make out a crab
15:48when this is done
15:49your head
15:49you put this
15:50in a strainer
15:51okay
15:53I've been doing
15:54so many of these
15:55I have a set
15:56of twelve of these
15:58if anybody is serving
16:00a dinner
16:00for twelve
16:01I have
16:02I can loan that to you
16:06kinda
16:06let it
16:07slowly
16:08slowly
16:09slowly
16:09drain
16:10hot oil
16:11deep fry it
16:13and deep fry it
16:14use
16:15medium low heat
16:16okay
16:16do not use
16:17high heat
16:18because you want to
16:19brown
16:20the bread crumb
16:22you don't want to
16:24make it burn
16:25but brown
16:26can you see
16:27everybody can see
16:28it's nice and golden brown
16:29can you see that
16:30look at this
16:31now
16:32do not over cook them
16:33basically you just
16:34want to brown it
16:35for those
16:35who are diet conscious
16:37do not have to deep fry
16:38all you have to do
16:39is put in the oven
16:41broil it
16:42and then
16:43after that
16:44you can garnish
16:45the dish
16:46it looks like this
16:47look
16:48wow look at this
16:49can you see that
17:02there are 230 million people in this country
17:05but it's only one person
17:06who does what this man does
17:09here is the Chinese candy man
17:12Martin Ng
17:14my good friend
17:19Martin and Martin
17:20we are going to show you
17:22not we are
17:23he is going to show you
17:24how to make something wonderful
17:26something very traditional
17:28Martin you going to show us how to do it
17:30okay
17:31first
17:32first
17:33you start with these
17:34go ahead and do it
17:36that's
17:37you start with
17:39malt syrup
17:41you reduce the sugar
17:44and reduce the water
17:46into a firm
17:47piece of dough
17:50like
17:50this
17:52then you can take it out
17:54okay
17:55and then
17:56you punch a little hole inside
17:58and then you pull it
17:59just like he does
18:01let's pull it
18:02and pull it
18:03and pull it
18:03from 2
18:04he will
18:06pull it
18:07into
18:084
18:08look at this
18:09this is 2 to 4
18:10and then from 4 to 8
18:12geometrical
18:14progression
18:16Lynn
18:16over there
18:17have a question for us
18:19yes
18:19why is it called dragon beard candy
18:21okay
18:23this is a traditional name
18:24the reason why they call it dragon beard candy
18:27the end result of this dragon beard candy looks like white beard
18:31see that's why they give that name dragon beard candy
18:35basically what it is you twist and you pull and you twist and you pull
18:40you've got to be muscle
18:43very very strong and also the most wonderful thing is this you can put anything any feeling inside
18:50it's a wonderful
18:52traditional candy
18:53it used to be
18:55entertained
18:56by the
18:57imperial court chef
18:58to serve
18:59to the
19:00royal family
19:01now
19:02these days
19:02there are people
19:04serve
19:05in some tourist area
19:06if you go to the fires
19:07there are only one or two very few people know how to do this
19:10you pull it
19:11you pull it
19:12now you can see
19:13now we have approximately
19:145,000 threats already
19:17and you pull it one more time
19:18it will be 6,526
19:23pull it
19:23pull it
19:24oh
19:25that's it
19:26done
19:27then
19:28look at this
19:29you pull it
19:30one more time
19:32then
19:32he's going to put this
19:34this is a mixture of shredded coconut
19:37chopped peanut
19:39toasted sesame seeds
19:40now I want to show everybody
19:41look at this
19:42slowly
19:43slowly
19:44wow
19:45look at this
19:48and then
19:50yeah
19:52after that
19:53you cut it
19:53and then
19:54you put it in your hand
19:55and you put
19:56approximately one teaspoon
19:58of this filling
19:59you fold it up
20:00and you put it over there
20:01and you serve
20:02to your honored guest
20:04this is wonderful
20:05Martin
20:06I want to thank you so much
20:08thank you
20:09thank you
20:21we're going to show you how to make beef with Chinese steak sauce
20:26start with one pound of sirloin or flank steak
20:31marinated with one tablespoon of soy sauce
20:33one tablespoon of sherry
20:35and a tiny bit of sesame seed oil and corn starch
20:38and also we have the hoisin steak sauce
20:43which is one tablespoon of hoisin sauce
20:45one tablespoon of Worcestershire sauce
20:48and also two tablespoon of ketchup
20:52and of course one stock green onion
20:55and some of these cellophane noodles
20:58let us get going because we don't have that much time
21:02you start it out by cutting the beef
21:05I'm going to cut it
21:05I'll show you the technique the Chinese use
21:08that the one that I learned from my mother
21:10long time ago
21:11the cut put technique
21:13you cut
21:14put
21:15cut
21:16put
21:16cut
21:17put
21:17cut
21:18put
21:19the wonderful thing about cut put is
21:22all the put is in one spot
21:24so you can pick up all the put at the same time
21:27like this
21:28if you don't like the cut put very simple
21:30cut cut cut cut cut cut cut cut cut cut cut cut cut cut
21:33no put whatsoever
21:34and then put it right here
21:35wow
21:40now
21:41the next thing I want to show you is
21:43we are going to brown this in a frying pan
21:46we use only sparingly a tiny bit of oil
21:50because this is a non-sticking frying pan
21:52we are going to brown our beef like this
21:56nicely brown
21:57brown about one to two minutes on each side
22:00let's put them all in and brown it
22:03brown this
22:04while you are browning this
22:06I want to show you
22:08how easy it is to brown the beef
22:10let's brown this
22:12brown this
22:13brown this
22:14brown this
22:14and toss the food
22:15wow look at this
22:17make sure
22:18everything is inside the frying pan
22:21now in the meantime
22:22we are going to braise it
22:24with a tiny tiny bit of
22:26Chinese steak sauce
22:28hoisin sauce
22:30everything
22:30right here
22:31stir them up
22:33make sure you don't waste everything
22:35anything
22:36is
22:37let it braise
22:38let it braise in here
22:39and cook in this wonderful sauce
22:42in the meantime
22:43let us get some cellophane noodle ready
22:45and I want everybody pay absolute attention
22:50right here
22:51here
22:52is cellophane noodle
22:54only the package is cellophane
22:56everything else can be served
22:58you can stir fry it
22:59you can make into soup
23:01you can deep fry it like this
23:03I want everybody pay absolute attention
23:06one
23:07two
23:07three
23:08wow
23:09look at this
23:11look at this
23:16when this is done
23:18you take it out
23:19use this as a garnish
23:20see
23:21beef
23:22are not often
23:24served in Chinese restaurant
23:26or in China
23:28because
23:28beef
23:29or cow
23:30is a work animal
23:32they use it
23:33and work their neck off
23:35because
23:35they use them to plow the rice paddy
23:38they use them to do everything
23:41in North America
23:42do you think
23:43will stir fry our tractor
23:45that's the reason why
23:46now
23:47when you braise these
23:48make sure
23:49you braise them in a sauce
23:51now
23:51I forget
23:52a tiny bit of thing
23:53we forget
23:54to put a tiny bit of
23:56ketchup
23:56because
23:57we are running
23:58out of time
24:00so we have to ketchup
24:01wow
24:04I'll do better next time
24:06don't worry
24:07then sprinkle a tiny bit of green onion
24:09when this is nice and done
24:11let us
24:11I want to show you
24:12how gorgeous
24:13it looks
24:14this
24:15dish is so colorful
24:16it's absolutely
24:17sensational
24:19look at this
24:20I did not
24:22lie to you
24:23look at how gorgeous
24:24not only that
24:25I even want to show you
24:26you can garnish this
24:28with a little
24:29tomato
24:29flour
24:30like this
24:31wow
24:32look at this
24:33a tiny tiny bit
24:34of parsley
24:35this dish is
24:36absolutely wonderful
24:38that
24:38that
24:39that's it
24:39for now
24:40and we have no more time
24:42but
24:42remember
24:43if Yan can cook
24:45so can you
24:46check the video
24:47join us
24:47goodbye
24:47Bye
24:48cái
24:54việc
24:55Cảm ơn các bạn đã theo dõi.
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