Friday with Mateo, Edition #34 GRANDMOTHER TRIBUTE Polish Pork-Stuffed Cabbage+ (Poland Cuisine)

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gonna start how about the drink tea water coffee [Music] wine [Music] our t-shirt [Music] but don't go out there [Music] a little bit messy because um [Music] nice nice [Music] [Laughter] so [Music] so [Music] [Music] [Music] and you can come in the kitchen anytime no problem [Music] all right well getting close hello [Music] yes uh i'm i'm in the middle of the live live youtube broadcast so can i call you tomorrow thank you [Music] good time is the housing agent and trying to buy a new house and download the street okay well hang on turn the music down a little bit all right welcome to my kitchen my name is matteo i'm a chef we're in vietnam it's live it's friday with matteo it's my show wait a minute need more lights and uh we have a live live audience tonight hello yeah and uh hey it's the best day of the week right everybody loves friday yeah and tonight wow it's gonna be good grandmother's recipe yes my polish grandmother she taught me when i was very young how to make this dish it's called stuffed cabbage grandmother's style and we're gonna do it tonight live from vietnam in my kitchen my way well that's not my way it's my grandmother's way but uh i'm gonna do it for you and i'm gonna teach you how to do it and it's super delicious if you've never had food from poland before you're gonna love it i'm sure you're gonna love it everybody loves it i've cooked this dish probably a hundred times in my life and it's very easy to do it's not complicated it's very uh quick and delicious and we're going to do it tonight live on friday with mateo from vietnam it's a cooking show this is my kitchen i just got through cleaning it up i said can you introduce yourself say my name is yes my name is yuna this is the second time i'm here yeah my name is where you from yes i'm from vietnam sorry mine is very rare you can speak vietnamese it's okay yes i have a lot of vietnamese audiences i think she's scared to try some food from europe usually vietnam people they're a little bit afraid to try a new new country right yeah because it's a different taste you know they never tasted it before so first i have to clean the lens because that's one of the most important things to do before you start the show is to clean your lens so i use vinegar vinegar is probably one of the best things to clean lenses with a lot of people buy some fancy uh [Music] what the heck but you gotta clean your lens all right let me get this open [Music] okay now i need newspaper you know when you're cleaning lenses newspaper is one of the best yes i do [Music] that's all you need a little newspaper clean the lens camera so if you ever have a fuzzy camera get a little vinegar and a little piece of newspaper and that's it just rub a little vinegar on there and clean windows too hey i was in the military 18 years i know how to clean believe me and uh yeah i just uh well it's not 100 clean tonight because uh i was busy running around all day trying to shopping and had to go to the barber shop and uh had to meet the housing agent so my day has been full and i have three coffees and three vietnam coffees today so i'm a little bit pumped you know pumped up anyhow here's the show tonight and this is edition number 34. today is february 26 2021 and this is a cooking show i'm an american chef i've been cooking since age 10 and i started this youtube channel about a year ago and each week we choose a different country and we cook traditional food kind of you know casual style i'm not a fancy chef so if you're looking for fancy find somebody else i'm a very casual chef and i do it grandmother's style that means you put a lot in a big pot you make it healthy you make it cheap and you make it a lot just so you can feed a lot of people my grandmother had 11 kids yeah ten plus one eleven and uh i remember when i was young i would hang out in my grandmother's kitchen because i was your favorite because my dad was the first born and i was the first male child in the family you know the grandson first grandson so always i had special privilege with my grandma so i would go in the kitchen and hang out and my aunts would be running around because it was uh six boys and five girls and the kitchen was full of ladies great grandmother and my grandma she was kind of like the general you know orchestrating everything and you had pots boiling and it was chaos but i just sat there and i watched i was about five six years old and uh they would bring me i was the first guy to get to taste everything so i got to learn a lot about the kitchen at a very young age and i grew up with a single mom so we had to cook for my baby brother my baby sister and so uh i've been cooking for 40 years now about 40 years yeah 45 years i've been cooking for 45 years can you believe that wow anyhow so usually i'd like to start the show with uh talking about technology a lot of weird stuff's going on with social media now and uh i anticipate that very very soon congress and the senate are going to get together in america and they're going to make regulations i hope so they really really need to do it but that's all i got on technology i just i i really haven't usually i check the news and i usually bring something but like i said today i really am not very prepared for the show other than for the cooking and that's the most important part this show is not 100 cooking it's 60 cooking 30 music and ten percent man talk so what is man talk that means i talk about stuff that guys my age relate to uh cigars cars uh fast cars fast women uh what else men uh you know stuff men stuff that men like you know anyhow all right so uh that's enough on technology and let's do what's in the bag so i was a shopping i was shopping today in a neighborhood market in district one called ko yang co second word is g i a n g co koyang you know koyang kobak and the town and yep it's great because all the ladies put out all the fresh vegetables i mean delivered i mean they picked like two days ago right on the street and you just go there and you're bargaining with them and super cheap i mean and i got some good stuff today let me show you hang on i got two bags and put this ice back in the future all right so here's what i got with koyang lemongrass you know what lemongrass is right so this is lemongrass oops lost our music let me uh so this is royalty free music and i always use royalty free because youtube has these algorithms you know what an algorithm is algorithm is like a an ai bot that monitors everybody and if you play something that has a copyright you get kicked off the channel and you get in all kinds of trouble and it's chaos so i always use royalty free and this is uh usually what i play royalty free reggae it's got a good it's got a good vibe to it i think it's good for the show it's kind of like my theme song theme theme tune themed channel yep that's the one anyhow let me show you what's in the bag so this is lemongrass very fresh and i've got just some basic brown onions these are basically real firm and real fresh then here's some more some more lemongrass all right and this is a these are called spring onions or japanese column negi can you see that okay these are spring onions and we're going to use these tonight in the recipe and then i've got a big bunch of cilantro or japanese called pakchi some like europeans call it coriander what do you call this in vietnamese coriander no no no no no [Music] ngo no no no so this is about i don't know 200 grams of gnaw then i got a little daikon radish which i'm going to use tonight in the recipe now my grandmother she never used daikon radish because they just didn't have it in america back when she was alive she died when she was 94 back in 2004 but uh this is a daikon radish it's a smaller version and i'm going to use this tonight even though it's not part of my grandmother's recipe i'm going to add a couple special things just because i can and this one's very healthy if you eat daikon radish it's good for your digestion it is you know that right yes they know it they're asian girl and this is very popular in asia very popular all right so then next i got look at these beauties what is this these are tomatoes this part of the recipe tonight these are still on the vine i bet you these were picked a couple days ago these are very fresh oh they smell good they're firm they're beautiful red and i'm gonna use them tonight you'll see how hang on don't don't get inflation so i got uh four six i got seven tomatoes big ones they're big and fresh and probably picked yesterday that's the way it is in vietnam i mean all the vegetables are picked and delivered to market within like two days yeah they come from mekong or from lamdang province and they just pick them give them a quick wash and put them on the truck deliver them to saigon or hanoi and it's fresh i mean in usa the vegetables are not not the same so for example let me turn this down it's a little bit loud [Music] all right so if i buy a tomato that looks like this in usa from the supermarket i put it on the shelf and it will not go bad for about almost two weeks but in vietnam if you have a tomato and you put it on the shelf you only have about two or three days and then it's no good to eat that's gmo there's not much gmo in vietnam these are all good genetics and they haven't been messed with with the company the big gmo companies these are still natural tomatoes you can take the seeds out plant them they're going to grow again most vegetables are like that in vietnam and uh i have seen very few gmo style vegetables i know they have it here but i haven't seen a lot 90 percent probably 80 90 are just natural natural genetics that have been grown for years and years and years on the farms here in vietnam and most of the farms here they grow it in the dirt so there's not a lot of hydroponics they have it but it's not popular yet whereas in america you'll find a lot of feed you guys when i'm talking cannot be talking cannot have two conversations if you want to talk come over on k [Music] okay okay well okay well if you want to translate you can come on camera and you can translate she can understand and everybody else can understand but if it's if you want to translate i'll pause and i'll let you translate but translate so everybody can hear it so the vietnam vietnamese audience they can understand too [Music] okay all right so uh you know these are good onions you cut this onion open and it's gonna smell very good all right and then we're also gonna do we're gonna use these these are green bell peppers and uh we're gonna do cabbage rolls and we're to do stuffed green bell peppers so the cabbage rolls we're going to stuff with pork and these we're going to stuff with beef bowl all right it's getting there it's getting there and oh you know what this is soju from korea it's like a rice whiskey and i love it i drink it often and a lot in your all right so now what i forgot my beef at my friend's coffee shop she put it in the fridge to keep it cold and i forgot to clean it oops okay so we won't we won't do the green bell peppers tonight i'll do that in another show i forgot my beef oh well that's the way it goes sometimes you know all right so let me show you the pork i got i bought a big bag of pork fresh pork i'm sure it was witches today all right so this is this is a i got this at the korean market in my neighborhood this is cabbage just regular cabbage and that's going to be the stuffed cabbage and then i got a about a kilo and a half of of pork so that's about almost like about almost five pounds but this is all fresh butchered today and we're going to use this to stuff cabbage with pork all right [Music] but i'm not going to use all of it because i don't need to use all of it so first things we have to do is get our rice ready because rice is part of this recipe oh why am i wearing pink today i don't know if you noticed did you notice a lot of people wearing pink today pink color i don't know but it got me thinking i haven't i haven't worn this shirt in a long time but i like this shirt i bought it here in vietnam and uh i think pink's okay yeah it's okay yeah very stylish and the material is like uh might be bamboo material you ever heard of bamboo material yeah it's really light and airy and soft on the skin so i like it alright so let's get this rice done we gotta rinse our rice rinse our rice to get all the starch off the rice and this has been soaked in about two hours it's just about ready just massage the rice and i learned i learned how to massage rice in okinawa when i was living in okinawa my okinawan grandmother taught me that oh she's not my grandmother by my blood but we got adopted by an older couple when we and me and my uh family were stationed in okinawa and she taught me that you always got to rinse your rice real well soak it and it just makes it so much more better so i always rinse my soak my rice sometimes i soak it overnight i do get all that rinsed off and then we'll get the rice going because the rice is going to take about 20 minutes all right let's get some water in here [Music] most people use a rice cooker you know that's the modern days but this is kind of the old style so i'll show you what i do this is the old style how to make rice and usually people use a rice cooker it's all automatic you just measure it and put it in close the thing push a button but this is the old way to do it you just put about this much water over the rice and you turn it on high [Music] so i'm gonna put on max and i'm gonna get this thing really boiling really really full boil for about 45 seconds then i'm gonna turn it down to about a three and let it sit for about 10 10 15 minutes and then after that i'm going to turn it off and let it steam by itself for about another five to seven minutes that's how i do it and usually it comes out perfect every time i'm gonna put a tiny bit of oil in there i'm gonna use a little olive oil just a dab you don't need much like that so it's like maybe a quarter teaspoon of oil and then a pinch of rice not rice a pinch of salt so this is pink himalayan rock salt it's a little expensive but i think it's the healthiest it's got a lot of minerals in it so i just put a little sprinkle in there and then i stir it up just give it a little stir get that oil mixed in real well and let this thing just really boil hard for about half a minute maybe 45 seconds and then you take it down to about a three and you let it let it go for another 10 minutes after 10 minutes then you're gonna turn it off and let it steam by itself and it should be perfect all right so the rice is going next we're going to do the we're going to do the filling for the cabbage so i'm going to use [Music] i'm going to use about uh maybe a thousand grams of ground pork so this is ground pork i bought at the benton market that's the famous market downtown in saigon and i'm going to put salt some salt some of this salt maybe about a teaspoon that's all you need yeah i'm going to put black pepper where's my pepper here it is so this is korean black pepper i bought at the korean market okay so this has been going for long enough i can cover it i can cover it up turn down to three [Music] this is the old school way of making rice steamed rice [Music] all right so it's on three i'm gonna let that go for about seven to ten minutes and then we'll turn it off and let it go by itself so put some black pepper in here and i like pepper so i'm gonna put a lot all right and then let's put some green onions in since i got green onions get my red so i always rinse my vegetables because i just can never be too careful so i just use the uh the most flavorful part which is the bottom end so the roof in and then these we're going to use i'm going to show you how we're going to use these later much just a little bit and since i love my grandmother didn't use garlic i don't think she used garlic but i'm going to use a little garlic so i'm going to use this is this is a korean garlic and they already have it chopped up fine so i don't have to waste time hurried along so just about a teaspoon of chopped minced garlic and then we're gonna have to wait for the rice but that's the basis of the the filling so you got pork salt pepper green onion and garlic you know what i'm going to add since we're in vietnam i'm going to add some vietnamese fish sauce it might be a little on the salty side but i'm going to take a take a risk just give it a little touch of vietnam and you know what since i've got ginger i'm going to put some ginger in there too everybody likes ginger right all right about this big old chunk of ginger and i'm not going to use much just a little bit ginger just take the knife be very careful don't cut yourself just rub rub rub it rub the ginger and the skin comes right off and we can mince it put a little ginger in there now this is not my grandmother would probably freak out so i was changing her recipe but hey since we're in vietnam might as well add a little vietnam flavor and there's some fish sauce and ginger why not it's my kitchen i get to do what i want i guarantee it's gonna taste good [Music] no doubt about that [Music] all right almost there [Music] don't get impatient so the rice has been going about four minutes now [Music] let it go about another three or four minutes and let it naturally steam the rest of the way that's how they did in the old days before they had rice cookers [Music] we're just gonna mince real fine you won't be able to tell it's in there just will have a little tiny flavor booster all right [Music] if you guys want to come in the kitchen and look you're welcome to come in i mean you don't have to stay out there this is an open kitchen so the guests can come in and look and today yeah yeah yeah no i'm going to make some some vegan ones with the pumpkin for you i would cook them okay yeah yes okay so got a little ginger in there got garlic got some spring onion and we're gonna wait for the rice because you got to put rice in here yeah that's the way my grandmother did it she put rice in here and then you wrap all you mix this up and then with the rice then you wrap it up in a cabbage leaf and then you stew it in some sauce and the way we're going to do the sauce is we're going to use these beautiful tomatoes to make tomato sauce from scratch we are it's going to happen you're going to see i'm going to do it for you right now how to make your own tomato sauce it's not that hard so you want to rinse your tomatoes real well all your veggies you want to mix because a lot of farms they use chemical pesticides and fertilizers and in vietnam they don't tell you because there's very little regulation for that industry they're working on it they're trying to get something called gap g-a-p and g-a-p is a new way of farming in vietnam so i'm just going to cube these up and then we're going to saute them in some olive oil salt and pepper to get them broken down so they turn into sauce they're going to be soft fresh tomato sauce made by ham that's the best way to do it any grandma will tell you that they don't like cooking out of a can or a microwave they like to do it old school that's the way my grandma's eating i have two grandmas i had one polish grandma from poland and one hungarian grandma from hungary all right and they were my family both sides were war refugees you know what that is right vietnamese know that because after the war a lot of vietnamese couldn't stick around you know they had to leave so they were on the boats it's a little history for you vietnam history after the war after the americans left vietnam a lot of vietnamese who worked on the american side they had to leave i mean it was too dangerous to stay so they all left they were in the boats and no country wanted to take them and a lot of people were dying in the boats because they had no water no food and you know it's not easy to live on a boat with no water no food you're gonna die so one of my one of my old mentors and teachers his name is eddie adams he was a very famous photographer and he was a marine too he was a marine photographer i was a marine photographer and eddie adams went and took pictures of these people on the boats and showed them to president jimmy carter when jimmy carter saw those photos getting carried away when jimmy carter president carter saw the photos he opened up america to all the refugees and that's how that's why there's more than 3 million vietnamese living in america because of one of my old buddies eddie adams and his pictures so the power of photo is very very good and you know i've been a photographer for many years so anyhow that's the history that's how it happened and i think after america opened up i think australia opened up too and follow the example okay so the rice yeah that's water you want to make sure that you don't have water in there that's all right the tomatoes all go in there put this back on the heat now it's okay calm down the show is over the show is over all right so we got salt we got olive oil salt tomatoes and we're going to put some black pepper in there not much just a little bit and these will just simmer these will simmer and i got oil everywhere that's okay that's the way the kitchen's supposed to be you know hey if you've ever been if you've ever been in a restaurant and you're going like during rush hour the kitchen is chaos you know so i'm okay with that you know i like it i like a little chaos in my kitchen all right so these are just gonna go for about half an hour man not half an hour but 20 minutes it should be soft this is our filling we'll set this aside this goes back in the freezer for another day [Music] on like an eight so the rice is uh almost ready about five more minutes the rice is ready you can mix the rice with the pork and then we can you can do the uh cabbage all right [Music] actually you know what i can do the cabbage another way let's make it happen all right so what you got to do is you got to make your uh your cabbage soft so you can make the roll you can't just take raw cabbage and use it you gotta pour boiling water on it to get a sauce and once it's soft that's when you can roll it up and make your cabbage roll okay [Music] just stir it up a little bit oh yeah this is homemade tomato sauce that's the way you do it take some time now ideally i would like to have these tomatoes a little bit softer like let them sit on the shelf for about a day or two so that they get a little more juicy and a little bit more ripe but these are uh these are all right these these will take just a couple minutes longer than a super ripe tomato would all right and in my sauce i am going to add some onion first i want to get my cabbage in some hot water so my water's boiling so let me get my cabbage this is a half a head of cabbage i bought i think this is this is from the korean mark i'm just going to take out the the root of the cabbage the center part i i cook with this in soup so i don't throw it away and then what i'm going to do is just peel off some of these big leaves try to anyhow so usually it's best when you start with the big root and just go backwards from the big loop just like that and run your finger along there try to get these off without letting them break like this one's a whole leaf just like that see that that's the way you want so i'm going to get about six of these and make about six rolls i think that's enough all right yeah just and this is a very very popular common traditional dish in poland everybody makes rolled cabbage or stuffed cabbage and as kids we would eat this probably two or three days a month my mom would make it and of course when we go to grandma's house she would always make it hey if you still have your grandmother you better appreciate it because when they're gone you really miss them so i'm dedicating this show to my grandma and my grandmother they were great cooks they taught me a lot in the kitchen i'm very very thankful for that i am if you've never had food from poland or hungary wow you're really missing the boat it's good very good and healthy too and cheap all right so i've got see this cabbage so i've got like six leaves and i'm gonna put these in some hot water and get them soft i'm gonna put these in some hot water and get them soft too these spring onions you'll see why just hang out for a little while not yet all right so i think i'm going to make a little salad for guests for the audience because that sounds good make a little what's called coleslaw you ever heard coleslaw an american style salad real easy to make and i'll make it for you right now so you have a little healthy snack while you're waiting this rinse off coleslaw is very popular in usa usually they eat it at the picnic but basically it's just a little cold salad that's good with barbecue all right so the boiling water goes in here just like that wow look at that and then just push this down in the water get it submerged these will soften up so you can you can use them a little side salad [Music] there and then to this we're going to add some some carrot i think i have carrot oh no i don't have cherry so i will use green bell pepper and some cucumber what do you call this one in vietnam [Music] just a little bit i just cut like little little slivers like that do you cook for yourself yes yeah what do what kind of food do you usually cook [Music] yeah but what what what kind of but what what do you what are some of the dishes you cook often like maybe two or three times a week pork beef with rice like grilled or or soup fried yeah pork is very popular in vietnam what happened this is an electric stove from bosch and sometimes it just does what it wants to do so that's how we're doing the sauce it shut off i don't know why but it just shut off so i got it back on now so a little delay i like cooking with gas natural gas like propane because you can control the temperature better whereas electric is a little bit more difficult yes now i'm just going to put a little bit of onion in here some mayonnaise some mustard and some black pepper and that's it this is cucumber so i'm going to get this rinsed off real good [Music] now my mom would never skin it because she said the skin is good for me but i think [Music] and since we're in vietnam you know what i'm going to put in here chili pepper how about that okay with you if you like spicy right this is a real quick easy salad to do and you can serve it as an appetizer you can serve it with the main dish i'm gonna put it all in here i'm going to mix it up so i've got i've got cabbage bell pepper this and i need some chili peppers so just got some chili pepper this is like a serrano but it's like a red serrano i'm gonna break it up looks like i lost the music so reset the music here and chili pepper is full of vitamin c if you didn't know that you know vitamin c is very important for your immune system it is it really is and now you know with the virus going around you gotta gotta be careful about your diet and what you need to keep healthy okay okay so this is a mayonnaise i think it's not very popular in asia but i like it americans i like it a lot i'm going to put a little sesame seed oil in here mayonnaise it's made from eggs oh they use it on button meat they use them for me so a little sesame oil in there a little black pepper a little black pepper and a little bit of mustard you know what mustard is i think vietnamese don't use monsters that much this one this one's very popular in usa so a little bit of mustard not much just maybe a couple a couple tablespoons that's like one and a half all right and then a little bit of vinegar some vinegar i just bought this today this is vietnamese vinegar yeah yum yum yum vinegar in there and then my grandmother never did it but since i love garlic so much and i think everybody loves god i'm going to put a tiny bit of garlic in there just to get a little flare and also some herbs so my herb is going to be oregano or just a little bit not too much because this is a very strong herb i'll put some in here too this is very very healthy herb very healthy herbs are so good for you and in vietnam they have a lot they use herbs and everything especially fo now you have all the herbs and salads and stuff like that i'm gonna shake it all up that's my dressing and then just go in here oh first i'm gonna get this mixed up so here's how we do it the shaker roof this will mix it up real quick here we go then that's our coleslaw real easy real quick see that that's the coleslaw and then you just put this dressing right over it just like that wow how easy is that that's ready to go see how that sauce is coming along so the sauce is about ready and the rice i'm sure is ready so let me let me get this rice and give it a give it a check oh look at that beautiful huh so when you get your rice done you're gonna fluff your rice right so i'm gonna use the happy spatula fluff up my rice oh yeah it's perfect perfect not too soft not too hard yeah now this one you can have it a little on the dry side because when you stuff it with the pork the juice of the pork will also make the rice more soft so it can be a little bit dry but you don't want it too soggy you can have it soggy it doesn't really matter because it all kind of blends together into the filling all right so now i'm gonna mix this with the rice i'm gonna use probably about one about two about two cups maybe a cup yeah about two cups of rice i'm just going to mix it all up that's right that's how we do it oh yes since i have onion i'm going to put some onion in here too because i like onion i think everybody loves onion right you like onion yeah most people in asia use onion onions one of those real healthy vegetables that if you don't have it in your diet i think you're missing out good for your blood for the blood circulation i'm going to use probably half of this i'm going and if i had a carrot i would i would use diced carrot too because i think carrots are wonderful vegetable but i bought some today but i gave them away to the monk at the temple because today's some sort of special day for buddha i think yes that's why yeah yeah so today i think a lot of people are not eating meat in vietnam because it's a buddhist holiday today i'm not quite sure what the holiday is but i went to the temple this morning next to the place where i have coffee usually i bring them some vegetables or some ramen soup and the monks know me and they like me and we hang out and chat okay so since i have this bell pepper i'm gonna use a little bell pepper too just dice this bell pepper you can put whatever you want in the filling now my grandmother she usually put onion and carrot i think and rice salt and pepper too but you can put anything you want in there it's up to you you know it's up to your creative imagination as a chef all right so let me rinse my hands real good and i'm going to use my hands to mix this up so my cabbage is getting soft and my spring onions are getting soft yeah they are all right let's get this all mixed up wow this is your filling all right yep so i've got a lot i've got more than i need because the rice really boosts it up and uh i'm gonna use what i need tonight and then the rest of it i'm going to just freeze for another day this freezes just fine you don't have to worry about that you can put celery in here you can put anything you want a few this is my kitchen so i'm doing it my way i added some garlic and some green pepper my grandmother never used that but she's not here to yell at me so i think i can do it all right so that's the filling all done just mixed up like that ready to go yep that's perfect it's ready to go so now all you do is you take these real easy real simple just take your soft cabbage these could be a little bit softer but since everyone's hungry you just roll it and roll it right up like that and then you use the green i need to tie it up now these are not going to be beautiful because i'm in a hurry i'm hungry i think my guests are hungry too there you go so we're just going to lay that right in the sauce that's how you do it and then about 20 minutes 20 or 30 minutes later they're ready to go and they're delicious super delicious they really are good we've never had polish stuffed cabbage i think a lot of countries make this kind of style but they have their own flavors you know real easy to do and just really healthy and not too expensive i mean they're not cheap to make them but it's reasonable i think vietnam has yeah i think vietnam has their own version of these two yeah i put a little fish sauce in here some ginger and garlic that's okay and these will go for about 15-20 minutes and probably you can eat this pork raw because it's so fresh but you got to be careful with pork because there's a there's a parasite that you can get sometimes in pork so better better be safe than sorry you cook your pork butt thousand years ago when we kill a pig you just start eating right there we don't cook it you know but now kinds of pins and cooking methods have changed people use rice cookers and microwaves i never use a microwave because i saw some information that it's not healthy to use a microwave so once in a while i'll use a microwave but i try to do always old old style natural style traditional style cooking when i eat the real food and like natural grill yeah i use this grill yes it tastes better you don't need electricity you just need some wood and some fire and you can cook your food no problem that's the way we live for thousands and thousands of generations it's only in the last couple hundred years that we have the modern kitchen now this could go off all right so now we got one two three four five that's enough and i'm just gonna add a little water a little bit of water i'm not gonna add water that's it simple right and i will make a vegetarian dish for you that you're going to love this is called curry cauliflower and i've made this before but i'm going to make it tonight because these girls are not eating meat today and it's really delicious and i'll save this rice and i'll make fried rice tomorrow unless you want to eat rice tonight there we go i'll do something with this rice tomorrow set that aside all right i love cauliflower it's really healthy good for you i'm just going to break it up like this fry it up in a little sesame seed oil and then put some curry in there you like curry you ever had japanese curry never i don't like but this is not spicy curry this is japanese curry it's a little bit on the sweet side i think you'll like it if you don't like it i'll leave it do you have another band no don't need it that's all we're going to do no because i will fry fry my noodle right now fry your noodle yeah yeah when this is done i'll i'll let this finish i'll let this finish off a little bit yeah let's do about another 10 15 about another 15 minutes in your show we're going to do a vietnamese yeah fry noodle with my wife yeah we can do that you can do part two yeah you can make this a two-parter with seven fries yeah and you can you can do it in vietnamese language usually i do english but hey why not so that's on high high temperature there and then i'm going to put some some sesame seed oil here and i'm just going to let this go in a pot on high for about 10 minutes how about a little onion is that okay yes yeah sure and some chili pepper invent something new now that's how new recipes get developed it's like what do you have to eat and that's what you're going to use so i'm going to use onion cauliflower and uh chili i just love yeah chili pepper in there how about a little garlic why not just bump it up a notch not much some black pepper oh baby now we're talking here we go mixed up i'm going to add a little mirin you know what mirin is marin is like a kind of like man down we're okay we're okay all right so mirin is like uh it's not quite sake but it's not quite not sake but it's good to steam with and add a little what's it called umami a little soy sauce and then i'm going to put in some a little bit of japanese curry [Music] japanese curry you see that yeah that's japanese curry this is what it looks like [Music] this is the box just comes in these little [Music] and i use it in soup i use it in a lot of different dishes sometimes i make curry ramen or curry rice really really good good taste i think it's healthy for you i don't think oh yeah let this stand up to steam all right so it's really coming together i mean we're about 10 minutes away from being ready and these these these uh you know after these go about 15 minutes on one side you just want to give them a little turnover just to make sure they're evenly cooked on both sides like i say you don't want to play around with pork i mean you think it's better to be safe than sorry when it comes to pork and my tomato sauce is getting a little bit dry so i'm going to add some water to it a little bit of water [Music] [Applause] [Music] there we go so about another another 10 minutes and these are ready [Music] so what do you think not not too hard right this i mean you got steps to take but you know basic ingredients just you chop it up wrap it up put it in a pot let it go and it's great i mean it's a real good good recipe classic polish stuffed cabbage from poland and you can see uh this is how the uh the filling looks and then this is the curry curry cauliflower it's got sesame oil a little bit of a curry some chili peppers and some regular pepper black pepper and we got we got salad too we got the coleslaw we did coleslaw [Music] all right [Music] foreign [Music] looks so nice [Music] [Music] [Music] it's happening it's friday with matteo it's a live cooking show every friday 6 p.m vietnam time we're cooking in a different country tonight's poland and it's got my little original curry cauliflower and then yoona here is going to do some fried noodles yep she will we got rice cooked old school we got our pork filling got all kinds of veggies and i think it's time for the chef to take a break what do you think about that i'll be back in five minutes i'm going to let you watch ms yuna hook it up [Music] play a game [Music] no problem [Music] [Music] [Music] tell the camera don't tell the camera what you're doing just keep it now [Music] first make the noodles soft hot water [Music] [Music] [Music] [Music] [Music] for me the way i wanted this is not my demand and he will deny it [Music] yep pretty much [Music] so [Music] [Applause] [Music] okay [Music] [Applause] [Music] [Applause] [Music] all right this is done yeah look at that see that that's curry cauliflower it's my original recipe it's pretty good usually i use butter but i don't have any butter tonight so i use the sesame sesame seed oil from korea from the korean mart i got a little korean market just down the street from my house so i go there often all right so these boys can come out yeah they're all okay they're ready [Music] yes [Music] how about that i'm good huh [Music] and i think uh i think if every chef knows how to clean the kitchen because i think 90 of chefs start out as dishwashers i was a dishwasher when i was about 13 years old i worked in a steak house called sizzler and it was fun but what i was my first official job i used to deliver papers and mow lawns and do stuff like that but when i worked at scissor that's when i got my first paycheck you know and uh i loved it all right there you go clean pan ready to go we're gonna see how unit does it [Music] nope i don't use that either but i do have brown sugar [Music] is what what one high or low or what medium seven okay six some garlic just whatever you need [Music] so [Music] any more ice [Music] do [Music] so [Music] okay look at this all right [Music] [Music] [Music] [Music] oh [Music] [Music] it's not good in here [Music] so [Music] oh [Music] [Music] so this this is the leftover i'm just going to put this in a bag and put it in the freezer for another day see myself [Music] [Applause] [Music] [Applause] [Music] so [Music] sweet wow [Music] yeah don't forget the camera yeah [Music] so yes oh [Music] [Music] [Applause] [Music] next [Music] [Music] so green flying [Music] um so okay so [Music] [Music] okay we have fried noodle vegetarian exactly what foreign is what's the name see very easy right retirement fried noodle from vietnam wow over here [Music] [Music] hey we're having a good time friday with mateo the food's done you want to see this is a curry cauliflower kimchi i didn't make that i bought it this is uh my grandmother's stuffed cabbage from poland this is vietnamese fried noodle vegetarian this is coleslaw also vegetarian american style salad this is steamed rice made old school style then we got snackage we got a little soju some chili sauce some japanese coffee we got a kiwi for dessert any any uh very delicious very delicious this one very nice oh yeah thank you they like it they like it what do you think you can talk vietnam or japanese vietnam go ahead talk about the food vegetables [Laughter] [Music] they like it i like it too i love to cook and i love to listen to music and hang out and enjoy life so hmm vietnam for good good taste delicious very delicious so [Applause] [Music] [Music] [Applause] all right that's it that's edition number 34 in the bag i really appreciate you hanging out with us and watching us cook and uh thank you for the thank you to the audience and thank you for the help in the kitchen and that's uh [Laughter] all right i think it's always better when you have guests in because when you cook alone and eat alone it's kind of depressing you know anyhow i'm happy it's friday uh we cook a lot of good food tonight um remembering my grandmother and all those days she cooked for me and taught me so much in the kitchen and grandma i love you grandmother my mom's side she loved to be called grandmother if i said grandma she would get angry but my dad's side was always grandma no problem anyhow that's it uh it's another another edition and uh the grill has gone silent it's it's a mess but we'll get it all cleaned up and this is what i call aftermath oh i gotta make some tea this is artizo this is artichoke tea from dalat oh pardon me and that's it that's it baby we did it another edition and hey if you like the show if you like the style if you like the recipes please share on your social media with your family and friends that love international cooking and hey my show is very casual it's not fancy i'm not a fancy guy i'm a very regular guy and i try to keep it simple and i'm like a blue collar cook you know just an average joe cook that's the way i want it and that's the way i like it i don't like the pressure of being highly produced and all that so what you see is what you get and uh we can cook good food every week and next week we'll pick another country and we'll do it live from vietnam on friday with mateo it's a cooking show i'm the chef it's my kitchen my way and uh join me every friday 6 p.m vietnam time and we'll cook something good all right i'm gonna let the let the music roll for a little bit and i'll see you next week [Music] this one hmm [Music] hmm [Music] [Applause] alright [Music] [Music] so [Music] [Music] [Music] my grandmother's house and she's always loved to cook for me she's so happy [Music] bye okay you have something like that [Music] [Applause] not popular you know but now one selfie come by selfie [Music] that's right one two three [Music] oh [Music] oh i

Channel: Friday with Mateo

Views: 339

Rating: 5 out of 5

Keywords: Polish food, Poliand cuisine, stuffed cabbage, grandmother style cooking, Fraiday with Mateo, Cooking Vietnam, Traditional recipes, healthy cooking, pork, yummy, Eastern European food

Id: xoRTIGHkqKE

Length: 200min 15sec (12015 seconds)

Published: Fri Feb 26 2021