(Joyful music) (applauding) - I love sweets.

Don't you?

I don't have a sweet tooth, I have sweet teeth!

Everyone of them.

A meal is like a story.

It needs a great ending, to be memorable.

So today, I have some sweet conclusion for you.

The first thing I wanna show you, is something, I call it, kiwifruit fritters.

I have mentioned earlier, kiwifruit was originally grown in western part of China.

They actually called the Qíyì gu#, wild gooseberry.

They are also called monkey fruit.

They monkey around, with the fruit and it's delicious.

And you can use it, and eat it, as a fruit by itself, or, show you, this is beautiful, look at this.

Can you see this?

Wonderful, grown in California.

California kiwifruit.

All you have to do, you don't even have to peal the damn thing.

You just, it's absolutely, delicious!

This particular dish, I wanna show you, is very easy to do.

It's nice and it's easy.

You can do it in the last minute.

Right before you serve dinner.

All I have, is a kiwifruit.

Okay?

You can cut it up, into slices like this, okay?

If you want, you can always peel it, but you don't have to, in this particular case.

It gives some extra texture.

Slice it, one, two, three, four, all together, okay?

Set it aside, put it right over here.

Okay?

And then you're gonna make a batter, to make ..

Here, I have flour.

I have three quarter cup of flour and I have some sugar.

This is approximately one tablespoon of sugar.

Okay?

And also, some five-spice powder a..

I have about one teaspoon of baking powder and a tiny bit of five-spice powder.

Make it really nice.

And also, mix them all up, with water.

Make it into a batter.

You should make this batter ahead of time.

Okay?

You should not do it in the last mi..

This way, you can put it in the fridge and let it form a nice, good... Look at this.

Make a nice batter.

Actually, you need a little bit more water.

Okay?

We're gonna get a tiny, tiny bit m..

So glad that I'm so close to the water.

This way, at home when I was a little kid in China, when I needed water, I had to go all the way down to the..

In a little well, and by the time I come back, all my fritters is gone!

(laughing) And then we put some oil, to give that nice glaze to my batter.

Okay?

And then, if you want to make it more interesting, put some black sesame seeds.

Sprinkle a tiny bit of black sesame seeds.

Okay?

The batter is slightly brown.

When it's ready, you'll set aside and cover up and put it in the fri..

Okay?

For a couple of hours.

In the meantime I pick out one, I have in the fridge, for about two hours.

Now, when you're ready, let me show you how fast you can do this, okay?

Get ready.

Once again, make sure, your oil is..

Okay?

Can you see that the oil is gettin.. because you see some bubbles coming up, but not smoking.

If it smokes, the oil is too hot.

Okay?

You're gonna have charcoal burned k.. (laughing) No good.

Now, when this is done, this is ho..

Coat this, with flour or cornstarch.

Otherwise, it will not stay, with the... Look at this.

Look at this.

I'm so excited, I am speechless!

I do that sometimes because when I get excited, I just don't know what to say.

(laughing) You know, this will stay with the batter a lot better, otherwise, the batter will come out, loose.

So this is how you do it.

Look, one, everybody look.

Dip it in.

Don't slam dunk the damn thing!

(laughing) Drop it in very, very carefully, because otherwise, you might get into trouble.

Okay?

A lot of people will say, "How come when you go to Chinese r.. how come in the Chinese meal, there's not much dessert?"

There's a number of reasons why they don't have dessert, because, there's no oven in China.

So a lot of dessert, you need the oven to do, you cannot do it.

Secondly, there's no refrigerator.

So a lot of things that you will have to chill, you cannot do it.

Besides, sugar is very precious.

And one of the main reasons is, they never have enough dentists.

(laughing) And then, look at this, until golden brown.

And it's very, very easy to do.

You do not want to cook it too long, when it's nice and golden brown, let me clean up.

Okay.

Let me make sure, this is done.

Get a strainer.

Nice and golden brown.

Look at how beautiful this is.

Turn them around.

Turn them around.

When it's done, you know, this can be very, very good.

Get ready to serve.

This is tea leaf.

Look at this.

When this is done, take it out.

It doesn't take too long to cook at all.

And this is wonderful.

This is nice and golden brown.

You see the black sesame seeds still stayed there.

Set it aside, put it here and let it drain a little bit.

Okay?

And then, you, be brave!

(laughing) I risk my life, to entertain you and I hope you at home appreciate that.

And then if you want, sprinkle a tiny bit of powdered sugar.

Okay?

Look at this, this is beautiful, just like a little snow.

Here, you'll have a sensational kiwifruit fritter.

Right here!

(applauding) Now, the next thing I wanna show you, is a kiwifruit.

And I will show you another very, very exciting, very interesting dish, which I would do in second!

I'm gonna show how to do a kiwifruit almond shortcake.

Okay?

Here, I have an almond shortcake.

Look at this.

This is beautiful, almond shortcake.

You make it yourself, with a tiny bit of almond paste, walnut butter and of course, flour, baking powder.

But if you don't have time, you buy it.

This, looks homemade.

I must have bought it, or I must have made it.

(laughing) We're gonna make a sauce.

Now, the shortcake you can make ahead of time.

Just keep it warm, warm it up, anytime.

And then, ready, get up, get some of these kiwifruit and you slice it into pieces, like this.

Okay?

Set it aside.

We're gonna put this into our sauce.

And this sauce, we're gonna make a kiwi sauce with pineapple juice.

Look at this.

We'll melt some rock sugar.

This is rock sugar.

Okay?

Make sure you don't drop it on your..

It hurts!

(laughing) Look at this.

(banging) Very dangerous.

I crushed this and I put, I melt it and I thicken it up with cornstarch or tapioca-starch.

Mix this up.

Why I'm positive.

And then you get a nice, really bright glace.

Look at this.

Very, very easy to do.

Melt this, stir this, stir this, this is good exercise.

(laughing) Do this all the time.

And then when it's done and ready, all you have to do, is put the kiwifruit right in here.

And then you can, garnish this, with a tiny bit of, oh, whipped cream.

Put a tiny bit right over here.

Look at this and then put a couple of slices of these berry.

And this is nice and done.

When it's done, shut it off.

Make sure, if this is a little bit too thick, always make sure, the right consistency.

Otherwise, you don't want a glue, you want a glace, when it's done.

Look at how beautiful this is.

Put it right over here.

Get a couple pieces of these kiwi out.

Okay?

Get a couple of these kiwi out.

And then, you put this right over here and look at... (applauding) How beautiful!

Kiwi almond shortcake!

Here, is a sweet place, we all love to visit!

(Chinese music) As a kid, I hung around the kitche.. And like all kids, I loved hanging around the candy store, even more!

Even now, I still love the candy store in Chinatown.

Of course, it is more fun going with a friend.

Although this treats are sweet, many of them are made from your favorite natural ingredients, like candied ginger, full of flavor and heat.

And spongy square candy cover of shredded coconut that comes in a rainbow of colors.

And then we have crystallized pineapple rings.

And don't forget this winter melon and lotus root, which is used as a main ingredient in many China's dishes.

It also comes in a sweet version.

And then, who can resist this crunchy peanut brittle?

Ah, here's my favorite, candy coconut.

The Chinese have traditionally eaten coconut.

We call it "Yezi" in Chinese, to strengthen relationship between parents and children, the old and the young.

I don't know whether it is true or not, but I can't think of a sweeter way to make new friends.

Can you?

(applauding) My little friend is still back there at the store.

I think she lives there now.

(laughing) I love the candy store, because every time we go to Chinatown, I always walk around and pick up a few things, because those, a lot of them are fresh fruits.

It's natural stuff.

Now, I just tried my shortcake and I love it.

When I get depressed, I always bake.

But every time I bake, it always burn, but at least get all my depression out.

So I love it.

Besides life is too short.

So bake more shortcake.

Baking shortcake doesn't have to be a tall order.

(laughing) (knife clanging) Now, we're gonna light up something very exciting.

We're gonna light up a flambé dessert of topical fruit.

Like I said, nothing lights up a dinner, like a flambé dessert.

So this is a very unique one, because I use a lot of tropical fruits.

Here, I have mango.

Okay?

And I cut the mango like this.

Okay?

And I have papaya.

I have banana.

And I cut this, like this, one, two, three, and then I cut, one, two, three.

Normally you should do it with a li..

So when you put it, it comes out like this, very easy to..

So all you have to do is, just take it out.

One, two, three, four, just scoop it out.

Just push it down, push it down.

And then you'll have all kinds of fruits right here.

And then, you cut up some papaya.

Okay?

Cut it up in half, cut into pieces.. one, two, three, four, five, six.

Set it aside.

Put it right here.

(cutting) One, two, three, set aside, right here.

And then have a nice banana.

Cut it up.

Also cut it up in half.

Okay?

Cut it up in half.

Set this aside.

And then you go, one, two, three, four, five, six, s.. Set all this wonderful fruit, fruit is good for you.

Now, when this is all nice and ready, you are gonna get ready, to flambé.

Here, I turn on the heat.

Okay?

To medium.

Okay?

Now, I put a tiny bit of butter ri..

This is about two or three tablespoons of butter.

Okay?

You can use margarine.

Okay?

And also, use a tiny little of minc..

I wanna make sure, you are totally awake!

Done!

Done ginger.

And then, put a tiny bit of sugar and a tiny bit of five-spice powder, to flambé our fruit.

This is very easy to do.

Make sure you move them around.

Okay?

Otherwise, it will burn.

Don't use very high heat.

Look at this.

And then when it's done, you scoop out and put the fruit.

Hold onto the fruit and you put the fruit right in here.

Look at this.

This is gonna be very, very colorful.

Very easy to do.

Okay?

Look at this.

And then, when you are ready, you flambé.

This is a great dish to do, when the electricity is out.

(laughing) Look at this, but don't do it... Don't do it too close.

You are making flambé fruit.

You are not flambeing your eyebrow.

(laughing) Wow, look at this!

Scoop the sauce.

So this way, very exciting experience.

And then when this is done, all you have to do... Look at how easy this is.

All you have to do is, scoop this beautiful flambé fruit .. Look at this.

Can you believe how marvelous it look, huh?

And then when it's done, all you have to do is chop up some candied ginger, make it more exciting.

Candied ginger, sprinkle, put it right on top and you'll have a scrumptious, delicious, sweet, flambé fruit.

(applauding) Next, we're gonna do a dish, I call it, tangerine champagne sorbet.

Okay, we'll set this aside.

We're gonna make the sorbet with mandarin orange juice, lemon, or mandarin orange and also a tiny bit of orange liquor and champagne.

Okay?

Because, we have to make this ahea..

So I wanna show you the one that I have already made.

Look at this.

This is, cool!

When this is done, we'll put it over here.

Look at this.

This is, a lot of people say, "What is the difference between a sherbet and a sorbet?"

The difference is about five bucks, a gallon.

(laughing) A lot of people love dessert.

Look at this.

We'll put one over here, but when they eat dessert, they always feel guilty afterwards.

But for me, I must confess, I only feel guilty when I don't eat enough.

(laughing) I'll put it over here and also, chop a tiny, tiny bit of mandarin orange peel.

Sprinkle it on top.

This is how beautiful it is.

Served with almond cookies.

And this is a beautiful sorbet.

(applauding) In addition to that wonderful sorbet, we have a lot of other sweet treats, that you can buy in a Chinese candy store.

Look at all these things, very colorful variety.

Here, we have the cured salted plums, fish candy, because it's shaped like a fish.

And then we have these cured plums.

This is actually sweet, with a tiny bit of five-spice flavor.

Red pickled ginger, hot and sweet.

And also this is another cured plum with different flavor.

And this, the Chinese call Nanjing.

This is red candied ginger.

And then we have the kumquat.

Sweet candied kumquat.

Chinese variety of sweet olive.

This is sweet plum, sesame seed Kochi, little candy.

This is of course, lotus sweet candied lotus root and the coconut candy.

Here we also have the black sesame seed, candy.

Candied ginger and a peanut, coconut candy.

All of these.

I also make myself a little almond, walnut, co.. All these sweet treats are making me hungry, for sweet walnut soup.

Sweet soup is very, very traditional.

It has a long history, as a Chinese dessert.

Like the soup that we know, hot and creamy, but it's different, because we serve them after meal to leave a sweet taste for our palette.

Here, the first thing I would do, is I want to make the walnut.

You can toast out the walnut.

You can pan fry the walnut.

You can bake the walnut, but we're gonna show you how to make this by deep frying the walnut.

Turn on the heat first.

So, everybody can do it.

This walnut is slightly parboiled and dry.

So we've quickly deep fry this walnut.

Can you see that?

Do it over low heat.

Whenever you deep frying nuts, always use low heat.

Move them around to allow uniform cooking.

And this is good elbow exercise.

Do it for a couple hours.

See that, great exercise.

When this is nice and done, use a blender and make some, chop it up and purée it.

Okay?

We'll put all of these, this walnu..

Okay?

This is already fried.

Put a tiny bit of walnut butter, or you can use peanut butter.

And use a tiny, tiny bit of water.

And then you cover this up.

Don't put in too much at the same time, otherwise, tsk, it will come out.

(laughing) (blender whirring) Every time I don't want anybody to hear what I say, I turn this on, so nobody hear what I say.

If you wanna talk, shut it off.

You don't want, turn it on.

When it's done.

Just looking at that thing moving around, getting me dizzy.

(laughing) Look at this.

I hope, we had this little gadget, when I was growing up in China.

We used to pound it, crush it and stir it.

It take weeks.

(blender whirring) Look at this.

Why I'm doing this?

I'm gonna come back here and make my syrup.

With brown sugar, melt this, stir and then I check my walnut.

It looks great.

And then I check all of these.

And then I come back here, great exercise.

And then I turn this back on.

And shut it off, because it was done.

And then, we'll put them all together.

Look at this.

This is being done.

And we'll take this out.

Make sure you put it out.

Woo!

Absolutely scrumptious.

We'll put this right in here.

Look at this.

This is beautiful.

When this is done, we'll put this over here and let me show you.

We will turn it up, a little bit, medium, because you are boiling the sugar, melting the sugar.

You use brown sugar, or you can use a rock sugar.

Okay?

Stir this, stir.

That's why it's so important to have a cooking chopstick, because you can use this for cooking, for everything.

For serving, picking up wonton, egg roll.

You can deep fry, shrimp ball, beef ball, chicken ball, ping pong ball, golf ball.

(laughing) Pick this up.

The reason why this is a little nice long cooking chopstick, is because, it's so long, when you're deep frying .. you don't have to get too close to your oil.

If this is too close to your oil, when something happens, it splash, it would hurt your finger.

That's why, this is long cooking chopstick, you can stay two and a half miles away, while you're doing this, you see?

This is done.

Look at this, this is very easy.

I want to show you, how beautiful the color is, when it's done.

Look at this, nice and golden brown.

Look at this.

Everybody can see that.

(applauding) When it's done, we'll put it over here.

Let it sit for a little while.

In the meantime, I wanna show you, another thing.

Look at this.

We're gonna show you how to make th..

In the old days, in China, we don't have a blender.

So you know what we do?

We put this over here and we go, (banging) like this first.

Okay?

(chopping) You do, it takes about three to five weeks to do it.

(laughing) You crush this, you crush this, but this is good, because I'm gonna show you, we're gonna save some of these and then another piece, beautiful piece, put it on top.

We're gonna garnish this.

Now, when this is done, you put a tiny bit of coconut milk, about half a cup of coconut milk, anywhere from one third of a cup to half a cup will be fine and a tiny bit of evaporated milk.

Okay, this is optional.

Make sure to turn it around.

And then you thicken it up, with cornstarch.

Okay?

Look at this.

We're gonna thicken it up with cornstarch.

And then, we're gonna to get a big spoon.

It's not a slotted spoon.

One of these spoons, to scoop out our soup.

Look at this.

Stir.

This is done.

When it's done, all you have to do, is put this right over here, with this.

This is beautiful.

I love it.

Make sure they're nice and thick and you shut this off and you put it over here.

Sprinkle some extra walnut.

Look at how beautiful.

Put a couple of pieces to make sure everybody know, this is actually walnut soup.

(applauding) Aside from this wonderful walnut soup, we also have the sweet black sesame soup and this creamy peanut soup.

A great dessert.

It's not only icing on a cake.

It is the icing, the cake and everything else in between.

So after dinner tonight, don't forget to have a sweet conclusion.

Until next time.

If Yan can cook, so can you.

“Goodbye!” (##!)

(applauding)