(Joyful music) (audience clapping) - Welcome to the Yan Can Kitchen.

Before we start, let's go over a few very important rules of the Yan Can Kitchen.

Now you are in my kitchen, you follow my rules.

The first thing I do after I wash my hand (water running) is dry it up very nicely.

And then, I roll up my sleeve.

You know why you have to roll up your sleeve?

If your sleeve is long and hanging around, sometimes when you're walking around the kitchen you might bump into something.

It can be dangerous, it can be a pot of water or oil.

So make sure you do that.

Now, like me, you should also put on your apron nice and tight.

Now I am ready to go!

- [Mother] (speaking in foreign language) - Ah!

Oh, yes.

I forgot to tell you.

Make sure that you check with grown-up first to see if it's okay.

Because my mother was talking to me way back there.

Now, the first thing I want to show you is get ready to rock and roll in the kitchen.

Ah!

Maybe I'm not rocking, but I am ro..

I'm gonna show you how to make this delicious tortilla roll filled with barbecue pork.

Here, I have some cream cheese here, okay?

And I'm gonna make this nice sauce.

The first thing I'm gonna do is add a tiny bit of minced ginger, (spoon clanking) okay, a tiny bit of minced garlic, (spoon clanking) and then also a tiny bit of chopped parsley or cilantro, (spoon clanking) Okay, and then a tiny bit of salt, and a tiny bit off five spice powder or just white pepper, (spoon clanking) and then a tiny bit of Worcester sa.. or soy sauce, and then I squeeze a tiny bit of lemon right here to give that nice flavor.

Okay?

Make sure the lemon seed don't get in.

And then, if you want to have, if you like hot and spicy food, put a teeny, teeny, tiny bit of chili sauce right here and then you are ready.

Let's move this away so we don't have to have a lot of, we can have a lot more space to work.

And then you move around, this is great exercise.

Look at that move.

(ingredients sloshing) Very easy to do a lot of flavor here.

You can do a lot of exercise in the kitchen, you know that?

Now with my sleeves rolled up, I don't have things hanging around.

And then in the meantime, we set this aside.

Put it right here, right here.

Look at how I handle this.

And then I have some flour tortilla, look at how easy it is.

Flour tortilla.

The first thing I do is put a tiny bit over here.

I will show you to do it one by one, okay.

So this way everybody can learn.

I put approximately one heaping tablespoon of this cream cheese mixture and I used this spatula, I move them around.

Look at that.

Look at that, move them around.

Look at how easy it is.

And then you hold onto this and make sure, now, this is the best way to do it because after that, you can roll it up.

So you can put a tiny bit of plastic wrap right over here.

Put this right over the plastic wrap.

And then you can put some mushroom, lay them all up like this.

And some cucumber, lay them up, give color.

And also a tiny bit of purple onion.

And also if you like basil, you can put a couple pieces of basil leaf.

And of course, Chinese-style barbecue pork.

Let's lay them all up.

If you cannot find this, you can use bologna.

(audience laughs) Or you can use lunch ham or anything you like.

Ah, I should ask my mother how to say that.

(yelling) Mother, how do you say that?

And before you say it in Chinese, you roll it up.

You see how you roll it up?

You roll the whole thing up like this, very, very tight.

You see how I roll it up?

Very, very tight.

And I continue to move this.

I continue to move this.

After I hold this whole thing up, look at that.

Very simple.

And then you can wrap up this whole thing..

Very tight.

This way you can do it anytime you want, okay?

Anytime you want.

When it's done, we set aside.

And I wanna show you how easy it is to serve this.

Okay, you take one of these out and you open this up, roll it up like that.

That means you can do it ahead of time.

And then you use one of these knives and you go like that.

Now knife is another thing.

You should never, never, use a knife unless you have your parent right next to you.

And if I were you, I would not use my knife until I am 17 years old.

(audience laughing) When it's done, you'll put it over.. Look at how beautiful.

This way, if you have more people, all you have to do is cut it another piece.

(some audience members chuckle) If you have more than five times a.. you do it again.

(audience chuckling) This way, one of these tortilla roll up, you can feed 4,000 people.

(audience laughing) This is a great idea.

How to stretch your budget, see?

(some audience members chuckling) This is a beautiful rock and roll up.

(audience clapping and cheering) (audience clapping and cheering) I know all of you love hamburgers because I love it myself.

But, I bet you have never tried a Korean flavor hamburger.

So let me show you how they are made.

Here, I have some hamburger meat right here, okay?

And then I'm going to put a tiny bit of green onion because in Korea they use a lot of green onion.

And also, they use a lot of garlic, so we're going to put the garlic here too.

Garlic, lot of garlic.

If you don't want to have a lot of garlic, you put them back here.

(audience laughing) Or you can put more.

Or you can put less, it doesn't make any.. And then you put some, ah, cilantro or parsley or Italian parsley.

Put a tiny bit of toasted ground sesame seed.

And tiny bit of sugar, optional.

A tiny bit of salt, and of course put onion, chopped minced onion.

Oh, I love this!

This will give the texture and wonderful color and flavor too.

And also, you know what this is?

This is tofu.

This is pressed, this, uh, is bean curd, but I squeezed the water out so it's nice and easy.

And I use a lot of them, this way I can cut down on the use of meat, okay?

It's nice protein.

I'm going to move this away.

(tray clattering) And I use my hand.

[Yan grunting] And I put a tiny bit of soy sauce.

That's all I need, okay?

Mix it up, mix it up.

This way, it's a beautiful Korean burger.

Everybody, and you know what?

You can serve with all kinds of buns.

And I'm going to show you when it's done.

It's going to be so wonderful.

Squeeze it, squeeze it, mix it well.

And of course it's important to wash your hand.

And I have washed my hand almost three times in the past half an hour.

Very, very important, okay?

Make sure every time you do anything in the kitchen, always make sure you have a grownup, your mom, your dad or your oldest sister, a brother, right next to you.

And make sure you know who is around you.

Because when you turn this around, you don't want to bump into somebody.

Particularly if your doggie is right next to you you don't want to step on the toe.

(audience laughing) Okay, make sure you know who's around.

You always say, "Who is around?"

(audience laughing) Right now, (high pitched) "Nobody!"

(audience laughing) Unbelievable!

When it's done, we are going to shake this, okay?

Now there's one fun way to shake the burger.

(clapping burger patty in hand) (audience laughing) Make sure, why I'm doing this, I'm actually shaping the (indistinct) into a perfect rump.

Look at that!

And then, (audience clapping) - [Yan] Now, of course, of course, you do not need to use any oil particularly when you have a non-stick frying pan.

But if you don't have a non-stick frying pan, you use a tiny bit of oil.

You just put the burger right here.

(oil sizzling) And then, now of course, while you'.. make sure you don't put your hand right over there.

Otherwise, you're going to have a Chinese pancake out of these.

(audience laughing) (clapping burger patty in hand) Oh, another one.

All I have to do is to make three.

It's a great exercise.

(clapping burger patty in hand faster) (audience laughing) [Yan stomping] Now!

Oh, nice and done.

And we put this aside, (pan clanking on stove) move them around, and you can turn it down a little bit because you don't want to burn, make the, the burned Korean burger.

(audience laughing) Make sure to turn them around.

Ooh, this is looking great.

(meat sizzling) Then when it, press a little bit, press a little bit, press a little bit.

In the meantime, I am going to show you how to do an othe.. Ah, this is corn on the cob.

You know why?

A lot of people love corn corn on the cob.

How many of you here like corn on the cob?

(audience clapping) Everybody!

And how many of you like peanut butter?

(audience clapping and cheering) - Everybody!

Here is a dish that lets you eat them both at the same time, corn on the cup and the peanut butter.

Look at this first.

I'm going to break this up.

Okay.

The long one because this is too big and it's hot to handle.

So this is break this, ah, break this up, okay.

And then I will make the peanut butter sauce right here.

Put a pint of a soy sauce and a tiny bit of apple cider or grape juice and then a tiny bit of a honey.

Okay.

And of course, my favorite, (spoon clanking) my peanut butter.

Oh, look at that.

I put it right over here as a very interesting dish and I put it right over here and then I use a brush to mix all of this up mixture to make, to make sure if you make a mess like this immediately clean it up.

Ah, very important.

Now I purposely did it.

So you can see.

(audience laughing) When it's done, I am going to get one of these (dish settles) and two foil.

Look at that.

And I am going to brush this.

(dish sliding on counter) I'm going to show you how easy it is.

We'll put one of these here for one of these.

Oh, this is, uh, very interesting!

Make sure you stirred them all up.

Take your time.

You run out of time, make less.

(audience laughing) Have more time, make more.

(audience laughing) Okay.

Just brush it, brush it.

This has got a wonderful flavor, you know?

Now, since I am kind of short of time I only want to do one.

Wrap this up.

Since I have more time, I do another one.

(some audience members chuckling) And if they tell you, "rush" you should not rush in the kitchen, okay.

You should not go rush when you rush it can be dangerous.

So don't rush!

If people rush, you tell your mom.

(high pitched) "Somebody rush me!"

Don't rush!

(audience laughing) Okay.

Roll it up.

Look at that.

We are going to, you know what I'm.. We are going to (dish set down) put this in the oven now.

Very important.

When you put things in the oven or you pick thi.. whether you know what it's hot or not hot, always make sure you (dish set on counter) use a pot holder to bring it to the oven and put it over here and then pick up another one.

You have been working on very hard for a long time.

And then right before you serve, you get ready.

This wonderful!

Look at that.

I have pocket bread and I have ham.. And I am going to, since I love hamburger.

So I'm going to have one for myself.

And one for you!

(audience laughing) Cooked up pocket bread.

Now of course, if the pocket is small, if this is big you got to stuff it inside like that is sticking out like this.

And then, and then you serve with a wonderful s.. our Chinese hoisin sauce.

And now you know what you have?

You have a Korea flavor, Korean flavor.

[Yan blows] Hot!

Don't do that.

You'll put it over here.

And I take this out and I opened this.

Wow, it's hot!

Make sure you let it cool down a little bit.

And if you're in a rush, you just open it up like that and you put it right here.

You have a perfect meal!

(audience clapping) (audience clapping) Now, if you like me, then you love sweet for snack or for dessert.

Have you ever heard of shave ice?

No, that is not a rap singer.

It is one of the most popular sweet for kids all around Southeast Asia.

Let me show you what I mean.

(international precessions playing) - [Yan] Singapore is so hot.

After have the dinner, I went in search of something cool.

Ah!

That's me in my new shirt.

What do you think?

(indistinct chatter) Who says that you can find snow in the topics?

This place is so cool that it is hot.

My friend, Joe, here, is an artist.

Unfortunately, his masterpiece usually don't last more than 10 minutes in this weather.

(flute and cymbal playing) (distant foreign language spoken) This snow cone is bigger than my head!

Some more colorful too.

Hmm!

The only trouble is I have to finish the whole darn thing here!

They give out doggy bags, but I don't recommend it.

(flute and cymbal playing) (audience clapping) (audience clapping) - That looked like a giant snow cone, didn't it?

Next I want to show you how to make a very special Asian-style popcorn snack.

First, you need the proper popper, and you know you can make popcorn in a wok or in electric wok like this?

This this way you can plug it up anywhere you want and you can make it six miles away.

This nice proper popper, electric wok right here I want to set aside.

Now, the first thing you do is, of course, heat up your electric wok, nice and hot.

And you're going to put a tiny, tiny bit of oil about two or three tablespoon of oil, vegetable oil and move them around.

And then you're going to put some popcorn right here.

I'm going to let it pop and make sure, oh, I cover this up an..

In the meantime I want to show you how to make one of m.. And this is like the gold corn cookies.

Okay?

Ginger flavor.

This is what I have in this log right here.

I have some butter and salt, unsalted butter and I have some powdered sugar, all purpose flour, and some lemon zest, finely minced and ginger.

Oh, here's interesting.

Candied ginger, right here and also roasted walnut, chop it up.

And of course some big piece of walnut.

And this is how we do it.

And then you use a little knife, okay.

A little knife like this.

(yelling) Mom, can I use my knife?

And, oh, she said, I am old enough.

I am 74 years old and I never touch one of these until I was 24 years old.

And we'll cut this up.

Make sure after you do this.

(chopping) Cut it up, cut it up.

(chopping) Cut it up into little three pieces and you set it aside, set it aside.

And if you want, if you love it, you can cut a few more.

Okay.

And then after that you can line them all up here.

Line them over here.

(popcorn popping) Keep quiet!

(audience laughing) This proper popper is making me nervous!

(audience chuckling) - Pop pop pop pop!

Okay.

And then I put a tiny bit of walnut right here.

Walnut right here.

And after this you can put it back in the fridge or the freezer.

You don't have to do it right away.

And then when you're ready, you can just take it to the oven and you bake it until they puff up and they are cooked.

Look at how beautiful.

We're going to set this aside and remove these because we don't need this anymore, okay.

Now the next thing I want to show you is something wonderful.

Look at this.

(popcorn popping) Can you hear this?

Now, the most important thing, (popcorn popping) [Yan panting] (audience laughing) I'm excited!

Wow!

Wow!

There's enough for 500 people here.

Oh, we better don't waste this.

This is exciting!

I love it!

You shake it.

(wok scrapping counter) Make sure when you, now, this is not a safety precaution.

Everybody is better to be safe than sorry.

Never opened this open like this.

You always open it like that.

So this way it won't pop it in your face and your lips and your cheek.

(children laughing) Very important.

This is nice and done.

We'll shut it off.

And then, you know what?

While I'm popping my corn, you know what I have done?

I have melt some brown sugar with butter right here.

And (claps) I am going to have some more popcorn, okay.

(popcorn popping) (audience laughing) Sit!

(audience laughing) (wok lid set down) (popcorn popping) Oh, never, never do this, okay.

(audience laughing) (wok lid clanking) Keep quiet!

(children giggling) Ah, don't listen.

You better listen.

And then you put this caramel right in here.

Okay.

Mix them all up and then put some extra walnut, okay.

Roasted walnut and you know what you're gonna do?

You're gonna put it right in the oven and let it r-- bake until they are totally caramelized.

(chopsticks banging) And I am going to rush all the way .. One, two, three.

(audience laughing) [Yan exhales] And then I come right back Now look at that.

(claps hands) We have, because we have 645 kids in the studio plus I want to make sure I have enough to send it to you.

So now, here I have a lot of popcorn with walnut and also my ginger flavor cookies.

(audience clapping) (audience clapping) (audience clapping) Well, have you enjoyed kidding around with me today?

(audience cheers and applause) Remember, you can learn to feel right at home in the kitchen.

It just takes a little practice, the right ingredient, and of course something, someone special from the grownup.

Make sure they help you out.

Until next time, remember if Yan can cook.

So can you, you, you and you!

“Goodbye!” (##!)

(audience clapping and cheering)