Martin Yan's Chinatowns - Cantonese Favorites

I'm cutting up my pine nut for the Chinese way horn Inc welcome welcome back it is great this year again there is nothing better than sitting down to your favorite meal it can be something simple your mom used to make or sometimes it may be an elaborate eight course meal and a fancy Chinese restaurant no matter what it brings back great memories and make su so good now I'm feeling very good about showing you how to cook Cantonese down today we'll hit up the wok in a minute but first let us visit Yokohama's Chinatown each year over 12 million visitors come to Yokohama China time more than come to Tokyo's Disneyland it is one of the most popular tourist attractions in Japan and the main reason is the food look at that architecture land in Japan is very very expensive so when restaurants in Yokohama Chinatown need more space they feel awkward to add more seating my good friend mr. Jung operates one of those vertical restaurants it is called the new Pearl River restaurant named after Kent on Guangzhou the famous Pearl River City in the kitchen on the first level chef Chen starts with su in South Park pendulum back in China there's a favorite dish for many kids growing up like me you fry the pork chop to a golden brown make a swing sour sauce and surf it is that simple next item on the menu the famous clams with ginger sauce the trick about clam is don't overcook as soon as they open immediately remove it or open up like this this whoa still alike all open up if it's not open up the clam is dead ginger a lot of ginger I'm gonna put it back simple step if you know how ha oh yeah nom nom omegle I told the shop I vote yup Jam delicious never overcook juicy succulent and absolutely delicious now I told you this is a restaurant where the dining rooms are on the upper floors so look food goes up in its own elevator no writers allowed upstairs the dish is done taken from the dumbwaiter and chef Chen personally brings it to our table well mr. Jung was born Yokohama to Kent and his parents his father got into the foot business after World War 2 first selling Chinese doughnuts on the street now the family has several successful enterprises this play is a little bit different this is much deeper like it's not accepted a bowl there's not exactly a plate know what's idle there Oh yang oh you know what this whole thing is designed by his brother I mean it's multi-talented here in Japan the wonderful food reminds me of my Cantonese roots now not a vertical restaurant Tao found in on the ground floor is a specialty food shop and you have to climb all the way to the top floor to reach the kitchen up here this is not a chain this chef Chen is giving fry rice lessons now this is actually simple egg fry rice in most fry rice dishes a tiny bit of meat or seafood is there just to accent the rice this is the total of an approach lots of savory seafood goes over the rice this is the famous popular fool Jin tofa is very unique West this is a stir-fried seafood combination put it right over fry rice Knicks we're in a foul mood boneless marinated duck is coated in flour then into a piping hot wok pan fry walks ears pineapple panda blow pickled ginger custard powder mixed with water if you have never worked in a Chinese kitchen you don't realize this is just like a spa like a jacuzzi it is hot and steamy this is the wonderful boneless skinless duck breast this is garnishing huh look how beautiful see simple dish yet absolutely delicious as tender moist juicy still got the taste of duck and yet that aroma and the our ginger it's all here with all the great food and great restaurants no wonder you Kurama Chinatown is such a unique huge tourist attraction hey I've been working hard browning my duck I cut the whole doctrine after lick and uh breasts let me check it out whoa it's ready turn it to the other side you know notice that the skin is also lightly skull okay turn it up and put it out here make sure you brown it on both side to the nice and golden brown this particular dish I'm gonna do is the pineapple tangy pineapple Oh duck or you can do just duck breasts a dessert dummy this is inspired by my good friend chef Chen of da Fontana Yokohama Chinatown this is actually Chinese love duck they make a trash duck Peking duck Cantonese not pay pal duck and then the pineapple ginger tucked okay this is wonderful instead of using regular ginger use crystallized ginger while I'm doing this I'm gonna also show you how to make the sauce for this duck here I have hit up a frying pan or wok some lemon juice whoa get more lemon juice I love lemon juice I think that should be good enough and then I put tiny bit of lemon zest lemon zest some crystallized ginger oh the more the better I'll kinda bit of honey hang about honey I love honey you can use the regular sugar or brown sugar even rock sugar and also a tiny bit of plum sauce and love plum sauce Chinese plum sauce okay oh this give that nice full-bodied flavor then a tiny bit of broth then we'll get a nice beautiful sauce mmm look at it this is very nice okay this is it let's bring to a boil let's put some pineapple chunks right here - ah this is beautiful let us bring to a boil and let us chase and make sure out the sauce is okay it's good meat a little more lemon juice oh that would do it okay when this is almost ready we picking this up and list bring it to a boil this is absolutely wonderful the meantime let's check out duck look how beautiful this is oh look at this make sure you plan this and you prong this and you from this properly now a lot of times questions chef they will prong the duck first and then you put in the oven but you know what when a frying pan well you have a lid this is how you do it or when you have a wok you can actually walk big wok the Rose I just cover the whole thing up like that and I let it sit there in the meantime I'm going to show you I'm going to show you how to finish cutting out a pineapple first remove the skin okay we don't want the skin I'm gonna show you how the Chinese chef remove all this ice you get a tooth deep you waste a lot of pineapple so what the Chinese chef do is you they cut it you see this I 1 2 3 4 you'll cut at an angle 45 degree 45 degree you'll remove this and the whole piece comes out all the eye is gone okay you do it again once again remove remove this is all the ice we want to remove all the ice okay remove and remove and remove and you'll remove you just follow the contour until you finish everything so all the ice is gone see this all the eye is gone then you cut this up for some people they want to remove this but actually this is actually very good so what I would normally do is we cut this in half first okay and remove these this is the easiest way the safest way to do this some people like to keep it some people don't but I personally love it because it's still a lot of flavor and it's also very crunchy okay then this one we cut into little dice little dice okay and a little dice like this okay oh and then you put them all together one two three four five six seven put it all together and a one two three four five fresh pineapple more fresh pineapple is good then when this is all nice and done you want to show you how easy this sauce is done okay we're gonna get ready mm-hmm get ready you know the great thing about this you can pull your whole duck or you know what you can go to the store and buy the press and do it yourself and I think this is beautiful whoa whoa this is so good we shut it off and shut it off and we can serve this on a plate mmm look at this how beautiful this is very good we have the link put it right here this is how beautiful the lake is nice and golden-brown Hey look at this okay and then we have the breasts put it right over here put the breasts right over here beautiful the lick and this and then we put the sauce right on top right here this is so beautiful mmm pineapple ginger that will get how beautiful this is make sure you got sauce through the whole thing all right garnish it a little bit with extra lemon and orange sess candy and then of course make sure you have some beautiful garnish like this and you know what you have you have a beautiful sisty lemon pineapple ginger duck I am pounding and tenderizing my pork chop now here is another dish I learned from another chin and other master Chen from Yokohama look at this first is that you make sure your meat is pound so it is tenderize okay this is a wonderful dish I'm gonna make it tangy and sweet pork chop okay look at this remove and remove and don't throw this way put in a stockpot okay save it and then cut this up cut this up into medallions size like this just the right size by size pieces and then you'll quickly marinate this okay this is a wonderful dish everybody can make in fact this dish is probably one of the most popular dish in a lot of Chinese restaurant put a tiny bit of salt okay tiny bit of cornstarch and of course I'll tiny bit of egg wash okay because you want to coat lightly coat this okay very nice it's very simple okay this and then a tiny tiny bit of soy to give that nice golden brown color this is a mixture of cap and like soy mmm look at this so when this pan fight is gonna be very very good you can stir fry you can pan fry you can even grew this but some chef like chef Jenny Yokohama they actually deep-fry this but I share will fry this okay I put this over here I share all fry anything left over save it don't have to cook them all so that's why you can always do everything ahead of time make sure this is nice and beautiful mmm we saved this okay in the meantime why I'm doing this I'm going to show you what it get ready some other ingredient here I have some onion I cut it up okay until chunks like this onion and green onion and then I have some something I look at it it brings back a lot of childhood memory this is whole Sun jar these are from seat 1 and sunshi province they're either in a stick like this or a little medallion aa little gold coins like this when I'm a little kid I remember I go to the herbal shop after all those bitter tonics the herbal doctor always give me this to eat mmm it's good meantime we'll show you how to make the sauce first I soaked this more hole in hot water into a nice it's naturally sweet and so it's a fruit very nice bricks next you can find them a little back like that in the meantime we want to make the sauce first I'm gonna put the horse this is our whoa look at this make sure this is wonderful and then put a tiny bit water mmm hand a bit of vinegar and a tiny bit of sweet chilli sauce I like to make it a little bit tangy okay and then also a tiny bottle plumps off you want and of course a tiny bit of brown sugar Oh brown sugar and then if you want to make it a little bit hard hard spicy a little bit more of this and then you'll make the sauce and the meantime oh let us make sure this is nice and golden brown look at how beautiful golden brown this is it doesn't take too long to cook this at all because you cut it into smaller pieces now knife is wonderful make sure your knife is sharp and use a knife to do different things when the sauce is almost ready you put the onion and the green onion right there okay sauce whoa look at this and slightly thicken the dish and we are ready to serve these in no time let me show you this is nice and beautiful okay and it will put all of these mmm beautiful piece of meat let it drink drink drink and serve it right over here mmm this is very nice make sure you do not overdo it with cornstarch okay this is beautiful nice and red and then when this is all ready we serve this right over here look at this this is so beautiful nice and golden-brown and everybody can enjoyed it now let us surf let's take it over here and serve these to everybody mmm this is so beautiful 1 & 2 & 3 it is naturally sweet and sour it is so beautiful everybody can do this at home it is something that again brings back wonderful childhood memory this is it a dish I call sweet and tangy glazed pork chop why you having a coffee break I am parboiling my clam whoa look at this the most important thing is when you do clam make sure you use coal or warm water when you put it in let's see this - one this - it's not as dead you know why it's not open when it's not open is dead you don't want it so I'm going to let it stay there and take another swim and we'll pick it up next year okay we don't want it now this is all wonderful the most important thing is when you buy clam make sure they're life when you cook clam you can tell not open step I'm going to show you how easy to do this dish I'm going to make these wonderful clam with glass noodle okay this is a ginger chilli sauce will clamp first you hit up your frying pan with tiny bit of ginger and garlic and chilli and red bell that chinese tiny tiny bit of chinese seach one pickle mmm beautiful Oh might as well take the whole thing you don't want to waste it okay and then really nice put it on the pan wine you want a wine sauce - whoa tiny bit of wine and then tiny bit of pepper a few job of fish sauce aha look at it and then also some oyster sauce and then make sure get some prawn get some clam juice not prawn juice clam juice you can actually fly by clam juice in the market or you can save it saved our juice that you power boil your clam oh this is just enough and then with all this is going to be a very nice chili ginger hot spicy broth okay and then we'll put this in this is Soloff a noodle make from mung bean flour the green beans let us sit together like this and let it let this be noodles soak up all the flavor from the sauce and then of course I clamp put it right on top look at how beautiful these are this is so beautiful and then when this is all nice and ready we're going to show you how to cut up some other thing to make it wonderful this is green onion I want to show you how to shred it green onion you see you put your knife parallel to your cutting board cut it in half like this and then your julienne your green onion look this oh look at this is how you do that shredded green onion when this is all nice and ready you're getting ready to serve this are our ingredient or our wonderful ingredient we put also put it in right here you know this is almost ready let's see make sure this is hot enough because this is should be nice and frothy you know why because this is like a soup is actually a dish I remember when I was in Japan Yokohama Japan another chin there's a lot of chains I don't know what it looks like the whole street or the restaurant all the chef with the last name Chan or Cher when this is all nice and done we take it over here and we will transfer this and put it in look at how beautiful this is mmm this is a wonderful dish okay and then we put this sprinkle tiny bit of these extra ingredient on top we're gonna surf oh hey check it out ginger chilli clams with bravi glass noodle talk about tasty there's gonna be a hit every time you make them at home remember if Yan can cook so can you sayonara judgin

Channel: kkwchu

Views: 349,130

Keywords: Martin Yan (Chef), Cooking (Interest)

Id: 3MxZTqipmXE

Length: 22min 33sec (1353 seconds)

Published: Sat Aug 01 2015