(Joyful music) (applause) - Some of the most delicious food in the world comes with a shell, like the French as cago, the main lobster and, today I'm going to prepare a wonderful gift from the sea.

I'm going to do a dish that is probably, one of the most popular soup in a Chinese seafood restaurant, corn and shellfish soup.

And this particular dish is very, very easy to do.

So you can go home and go to the store and buy something and you can go and do it right away today.

Here to save time, we're gonna do heat up approximately five to six cup of broth.

You can use seafood broth or chicken ball, you're going to turn it up so this way we do not have to waste time.

Time is precious.

All I have here is a quarter pound of crab meat and a quarter pound of scallop, and the rest is very simple because you can put anything in, and of course you need a can of this cream of corn soup.

Very important to use this because it's very creamy.

You can use this kind of corn see, this is called Suk Mai, in China, and I'll explain later.

To save time we're gonna get ready some ginger because you want to get some flavor out.

As I said, often, ginger is just like the perfume in a Chinese k.. You use this to flavor everything up.

In this particular case instead of smash it I julienne this, Okay .

stick them up like this and you go.

(applause) There nothing to it see, let me show you.

Everybody can do this.

That's why if Yan can so can you, give some flavor to our soup nice.

This way just in case you bind to it, it doesn't bind because so such a small julienne and then also we're gonna cut up a tiny bit of mushroom again.

This is good flavoring not only give color and texture but also flavor.

Also slide them by stacking them up like this and then you go one two three four five six seven eight nine 10, or you can do it, and done.

Get some flavor out.

Let's pull it over there , if you want.

You can even cut into smaller piec.. so the same size I have the neck of this corner, one two three four five six seven eight nine 10,11,12, done done done all done, And then you put it here.

In the meantime, you can also put the crab meat.

Let's do it.

Let's put this together.

Quarter of a cup of four ounces, crab meat.

Scallop okay, put it right over here, Put it over here.

Small bay scallop and then also put.. because the scallop and crab meat doesn't take too long to do.

In fact this morning.

I get up five o'clock this morning and try to get all this equipment out the crab.

Took me three hours.

It was making me crabby.

Don't do it at home unless you have exactly two weeks of vacation coming up and have nothing to do.

This is green peas, so we can say green pee, all I have to do is to flavor it, with our teeny tiny bit of sesame seed oil.

See this.

And a tiny bit white pepper.

Chinese always use a type of white pepper the season the soup, tiny little white pepper.

Okay not too much.

This is too much.

I'm gonna take it to your house and share with you.

Wow look at this, this is bring to boil.

Right before that, I also have a tiny bit of a egg white, one egg white because no matter where I go, no matter what I do, I always manage to exercise.

You can get totally exhausted.

You can burn up more calories than you ever consume any food.

When it's done set it a site, okay, and then get ready some cornstarch.. always stir your cornstarch solution, one to two portion of cornstarch, to about two to three portions of water, one to two or one to three is fine.

Set it aside when it's done.

And you want to make the dish a little bit more savory.

You can either add a touch of salt or to sprinkle soy sauce to give that rich looking color.

Okay, and then when it's done, you thicken it up first, let's turn it make sure you turn it up high.

Now, corn in China.

You see this corn in China, is called Suk Mai, you see the little nugget here, can you see?

Little nugget here?

It looks like a little nugget of rice.

That's why they called Suk Mai, Mai, is uncooked rice.

Stir this, thicken it up, okay, just enough and then always stir, didn't I tell you, always manage to exercise.

Sometimes you have to put some elbow grease here.

So to have a nice flexible elbow.

when this is nice and ready, This is a trick.

Okay.

When this is lightly thickened in the.. the last minute right before you serve, okay, get everything ready.

Put the egg white in the last few seconds.

When you do that, shut off the heat.

This way you have a egg flower so they will not foam all over#, just look at this.

Look how beautiful.

Just egg flower all over.

Can you see that?

This is how you do it, shut off the heat.

Then when you're ready, you serve.

This so good.

One of the favorite Chinese restaurants, seafood restaurant soup is this, cream of corn with shellfish.

I love it.

You will love it.

Look at how beautiful.

(applause) Now I'm going to show you some gifts from the sea.

That comes in unusual packages.

Here everybody know, this is muscle.

You see that a lot in restaurants, this regular clam, you got big clam, and then small clams.

And I don't know how many of you know what this is.

This is a sea cucumber.

Okay, sea cucumber, very, very price precious ingredient.

In classic seafood Chinese restaurant, and this is from the North Western.

US and Canada.

This is the geoduck, also called long neck clam, it is so long.

Very delicate.

In fact, you go to Japanese sushi bar , you can also order this.

Okay.

And aside from this, we also have some unusual package.

This is a turtle.

This is my pet.

I have this for 34 years.

And now I'm going to cook with a shellfish, that everybody is familiar with.

Okay, now, here this particular dish I call lobster with sizzling ginger chilly oil.

And this particular dish is somebody like you and me.

Everybody want to try it every day.

This is a gift from the sea that I'll never returned.

Here I have a lobster tail.

You can have one or two lobster tail, you cut it open.

This is a one pound lobster tail, you can have a two pound lobster tail, or two one pound lobster tail, or four half a pound lobster tail.

All you have to do is two pounds.

No big deal.

The first thing you do, get one of these scissors.

The last time I play with this scissors, is when I was in kindergarten, and there was 75 years ago.

You cut this open on the top of the lobster shell, carefully okay.

One two three four very very carefully.

Okay.

All the way.

Stop right here.

Okay, you don't want to cut through the whole .. And then you open it up.

Use a little fork to kind of move this down a little bit very carefully.

So this way, you can pull the whole meat out, without breaking it, otherwise it would not look nice.

Okay.

Look at this this guard is muscular.

Look at this muscle this guy has been working out.

I have a hack of time to pull the damn thing out.

It might take me two hours to do that.

But when it's done, you put it out like this.

Look at this.

Very easy.

This whole thing is out, hold at the bottom.

Okay.

The whole thing comes out like this.

Okay.

See that?

The whole thing comes out.

You sit the damn thing right on top of here.

Can you see that?

And we're gonna give this muscular guy a steam bath and make it sweat it out.

Now to make it marvelous and taste good.

We flavor our water with some green onion, some cilantro and ginger.

So when that steam comes up to kind of flavor.

My lobster.

Okay.

Look at this.

We're gonna put this lobster.

Put it right in here and, let it steam for about six to eight minutes depends on whether it half a pound or one pound or two pound lobster.

You can buy 10 pound lobster, it can feed the entire city.

Now, the next thing I want to show you , is we're gonna know, why we're steaming this.

We quickly heat up another part.

We're gonna make the ginger chilly sauce with oil.

Here I have some ginger.

We're gonna get a knife right here.

One two three four we're gonna, crush this ah done.

(applause) Great exercise, set it a side, and then have some garlic okay.

Also all done, put the oil, this about three tablespoons of oil, put some garlic and ginger and put some green onion, and you can actually, shred the green onion like this.

Look at this.

Julienne the green onion one two th.. eight nine 10 11 see julienne, okay.

And set it aside and then also use the time with sesame seed oil.

A tiny tiny bit of salt.

Okay, heat this oil up, make sure to hit it up.

When the lobster is ready.

You're going to take it out.

This is a one pounder beautiful lobster.

Look at this.

And then when the oil is hot, look at this.

Put a tiny bit of soy sauce right on top, and then put the oil in, Sprinkle some green onion.

Look at this.

Since I have some time.

I'm gonna show you how to do another dish with shellfish.

This is a stir fry asparagus, with prawn and scallop and everybody loved this.

Okay.

And I'm going to show you, all I have is approximately half a pound of shri.. and a quarter pound scallop, sea scallop not the base scallop, big scallop, and about maybe four or five Spear ..

When I was growing up, I never seen this damn thing before.

When I first saw it, I thought it is a lethal weapon.

When you do this, this show you how to do this asparagus.

You peel it like this right?

peel this so you don't have to break the bottom off.

Peel this get rid of the fibrous part.

Look at this.

And then after that, you clean it up.

And then you, all you have to do is the very end, and then you can go cut in an angle, one two three four five.

So it looks nice.

Okay, and then you'll put it over here.

It's as simple as that.

If you don't have time.

This is ridiculous.

You don't have time break this up.

And you go one two ah done.

(applause) Here I have a scallop.

I'm gonna slice the biggest because it's too big.

So I slice it three pieces, one two see three slices.

Put it aside.

One more time.

One two three pieces.

In the meantime, I'm gonna heat up my work.

Okay, so make sure the work is always hot.

We're gonna marinate the seafood.

Okay.

Always always.

Oh once again, I want to quickly show you how to simply, how fast to remove the shell without the tail one.

See two, hold on to this, the whole thing comes out like this whol.. After you shell it all you have to do, is to butterfly this and devein this.

See, very easy to do that.

When it's done you set it aside we'll marinate this.

Look at this.

I have salt, dry sherry, white pepper and tiny bit of cornstarch.

We marinate both of these at the same time because they doesn't take too long to cook.

Okay, kind of a white pepper.

Half a teaspoon of salt, some cornstarch and dry sherry.

Mix it up.

Use your finger the most efficient chopsticks in the kitchen.

Okay, and then when it's done, you set it aside, and we will put this right over here because we are ready to cook.

Now this particular is very easy to do.

Once again, we gonna get you at home excited, and have a smashing successful this dish and you go done.

Garlic.

See all done.

When the walk is hot we're gonna use, oh look at this.

This is just enough oil.

Put the garlic.

Okay, and then stir fry the shrimp and t.. woo can you hear the sizzling sound, until they are pink.

(applause) I'm gonna make sure we get this out the way so everybody can see.

Oh, look at this.

While we are still frying that, we're gonna put that asparagus because, this is slightly blench, you can slightly blench it , so you don't have to take so long , and put some water chestnut same size of a scallop.

Okay.

And also I will put approximately ..

So chicken broth, wow look at this.

And then season a will dry sherry, sesame seed oil one teaspoon, kind of a bit white pepper.

Okay, and also a teeny tiny was salt, or you can use sugar and then of course a tiny bit a touch of soy sauce, and I want to cut this up.

And then we'll put some baby corn.

We'll put some baby corn right here.

Okay, let's put the baby corn, this will give some color and then you thicken it up, in the last minute.

Okay, last minute thicken it up.

Always use cornstarch solution makes one portion of cornstarch, as I've mentioned many, many times with water.

Oh, this is absolutely terrific.

And it's done.

(applause) When it's done, shut it off.

And then you're gonna put it right over here.

This dish is absolutely sensational.

Good garnishing is always an enhancement to any dish.

We're fortunate today to have with us , one of the most talented garnishing chefs in the world, from San Francisco's Chinatown, Ocean City restaurant.

Please welcome my good friend, Chef Luang, - Hi, - (speaking chinise) - You are welcomed, - Chef Luang, show us how to make the dish beautiful.

Master Chef Luang can use any of the vegetable you can find a supermarket and create a great variety of garnishing that will beautify your dish.

Now, this is something that Master Chef.. he has been putting all together and we'll finish it up.

Okay.

In the meantime, I'm going to do my other shellfish .. why don't you go ahead and finish up the tail because Chief Luang, just why you are still having coffee, Chief Luang had finished that, he's created a dragon, the head, the body, the neck and he's going to show us how to make the tail of this dragon.

Why don't you go ahead and show them how to do, - Okey.

- Show them a few of the tools that we'll be using a variety of tools.

This is tool of the tree and this is tool of the tray.

When you use tool of the tray like this.

You're going to make garnishing like this.

- Oh how beautiful, - This is beautiful.

- Yes.

- Anyway, go ahead and do the tail so you can put toget.. in the meantime I'm gonna start my clam dish.

I'm gonna have clam will black bean sauce.

This, basically you just use regular care.. this is a gigantic carrot, giant sized carrot.

Okay, why don't you go ahead and do it and I'm gonna do this particular di.. Their is an expression happy as a clam.

Happy as a clam.

I have two pounds of happiness right here You boil the clam a little bit.

In the restaurant, they normally boil the clam before you stir fry it, but in our case, we don't have to worry about it.

We just do it.

I'm going to cut up a tiny bit of onion, green onion, okay, set it aside.

Okay, and then set it aside.

Get some garlic , set it aside and some chilly because you want to make it nice and hot.

One two three four five six seven eight nine 10 11 12 done.

Set it aside.

Okay.

Then we're gonna to start ti fry th.. Heat it up, make sure the work is nice and hot.

Okay?

When it's nice and hot, you put some garlic and chilly.

This will smoke your hair , more we'll give you a perm for three years.

Fresh chilly, and then you put the clam in.

Now scrub this nice and clean.

Boil the clam.

Now the clam when is Coke, they should all open it they're no.. Not only they're not happy, they're not fit for human consumption.

We're gonna put some broth let it cook.

Wow look at this.

Since we have a lot of people, so we are going to cook some more we had cooked a little bit more earlier.

Want to cover this up, let it cook see what cooking some m.. so everybody can enjoy it.

When you are ready, all you have to do is get some black or fermented salted black beans, put it over here.

Tiny bit of dry sherry and also sesame seed oil.

Okay, and also use a tiny tiny bit of so..

This way.

They will be tasty right before you serve..

Okay, I'm going to quickly thicken this up.

Always stir this, how you doing shuffling is fine.

- Yes fine.

- Chef Luang, - how to you .

- Notice that when you work, you don't have to say much because you have to have total concentration - Yes.

- And then when this is done, you can serve this in this beautiful plate, also created by chief Luang, is a fisherman was a fish.

(applause) Okay.

Look at all this Marvel's garnishing Chief Laung, has done this are things that you normally see, in a Chinese restaurant.

Make from cucumber looks like a petal of a rose.

This is a lot looks like a lily flower made from red fresh chilly.

And this is made from daikon.

And this is from also from cucumber.

And also this from carrot.

Some more traditional and more exotic, exciting things is a bird made from carrot.

A dragon made from a carrot.

This is another bird and this look at this.

This is a lion and this is another dragon.

Look at this.

How beautiful.

Look at this.

Look at how beautiful this dragon is.

Masterpiece.

And then we have a fish of fishermen and a bird.

This is Eagle.

Where all of these chief Laung.

Let's put the thing together.

- Okay, - Let's look at this.

Let's show you how quickly to put .. - So this is the head.

- This is the head look at how marvelous it is, huh?

When Chef Laung, need a hobby.

This is his hobby.

He stay up all night to do it.

When they get a press he garnish.

When they feel like it, he garnish.

That's why he's so good.

- I just made for the tail.

- okay just put it together.

- Yes.

- You can tell how beautiful this is.

Look at this.

This is a dragon.

- How beautiful.

- This is beautiful.

Look at all these beautiful garnishes that Chef Laung, has created.

They are the perfect compliment of all our gifts from the sea.

So I want to thank Chef Laung, - Okay, thank you very much.

- Thank you so much.

- Thank you everyone.

- until next time if Yan, and chief Luang, can cook - so can you.

(applause) - bye bye.

“Goodbye!” (##!)