(mellow techno music) (Joyful music) (audience clapping) - In China, we call cooked rice fan.

Believe me, fan is fantastic.

Do you know that half the world's population gets 80% of the daily nutrition from rice?

That means, one out of every two of you out there is a rice eater.

That means all of us, you and me, eat rice every day.

The first thing I want to do is a dish which I have developed, which is very popular.

I call this coconut curry fried rice.

A lot of people said, "You cannot eat rice every day.

It's plain and boring."

There's nothing boring about this coconut curry flavor rice.

To make it more interesting, I'm going to add some nuts into the rice.

To do that, we're going to roast some walnut first in this oven.

We are turn it on 325 to 350 degree.

Okay?

Convection oven.

And then, we're going to get ready to do this rice.

First, we're going to heat up the wok to save time.

And then, we mince some ginger.

Done.

And then also cut up some onion.

We'll cut it into little cubes, so you just simply slice it.

(fast hewing) (audience clapping) Don't get too excited, there's nothing to it.

If Yan can, so can you.

If Yan can not, you still can.

Put all together and also, to give color contrast, we want to use a tiny red bell pepper.

Cut it up, cut up.

You can use frozen peas and carrots.

Doesn't make any different.

Put them all together, you can do it all together, one, two, three, four, five, six, seven, eight, nine, 10, 11.

Do it all together, so do not take you three hours to cut up half of a bell pepper.

Okay?

Set this aside.

And also, we have the rice.

See here, we have two to three cups, it depends.

You can have full cups of rice.

When this is all nice and ready, you put approximately one to two tablespoons of oil, precise measurement.

Okay.

Move the wok around a little bit, h.. And then ginger, onion, put the onion.

Wow, sizzling, hot onion.

Okay.

And put a tiny bit of shrimp.

Stir there.

Nice and sizzling.

Chinese cooking is great exercise.

By the time you're finished, you're totally exhausted.

(audience laughing) And put some cooked shrimp, about four ounces or half a cup.

And then stir.

Look at this.

And then put the green peas.

Do it with style, otherwise you go... (audience laughing) Stir.

And then, put the rice in.

Because the red bell pepper doesn't take too long to cook, you should not put in too early.

So keep the color and the contrast, and the color contrast and the texture.

In the meantime, while this is frying, we're going to make a sauce because this is refrigerated cooked rice.

Okay?

You should use refrigerated cooked rice.

You know why?

Because they separate a lot easier.

Rice is just like a relationship.

When it's hot and steamy, it sticks together.

(audience laughing) It is true.

And then, we're going to make a sauce because we want to steam the rice a little bit by using half a cup, a 1/3 of a cup of chicken broth, about three tablespoon of soy sauce, exactly three tablespoon.

Right now, stop.

And then, half a teaspoon of sesame seed oil and a tiny bit of curry.

Wow, look at this.

One tablespoon of curry, a tiny bit of a white pepper.

And then, you mix the whole thing up.

Mix it up.

Put it right in here.

Wow!

Look at how marvelous!

And then, it doesn't take too long to cook at all.

It is already done.

And then you shut it off.

And I want to show you how easy it is to garnish this and put them all up.

Look at that, woo, woo.

And then, you garnish it with coconut.

Okay, I love coconut.

I'm loco about coconut.

(audience laughing) And then some parsley.

I love parsley.

And of course, you cannot miss your walnut.

So I'm gonna go there and get our roasted walnut.

This looks marvelous!

And is aromatic.

We'll close this up.

This is good.

And then, when this is done, we will take a few out.

We will chop it up and we'll sprinkle it on top.

We add some nut, give some texture and character to it.

Now, we have coconut and we have walnuts.

This dish is going completely nuts.

Look how beautiful.

(audience clapping) Nothing goes better with this dish than my favorite beverages.

(low chattering) Tea has been the most popular drink in China for thousands of years.

We drink tea to be so-so, and we drink tea to ease discomfort, and then we drink tea to prevent ailment.

We also drink tea to restore energy.

We even drink tea when we are thirsty.

And with all this drinking, no wonder there are over 250,000 different type of Chinese tea, and as many as different type of tea pot.

(mellow music) In this wonderful tea shop, there are over a hundred different type of Chinese tea, from the popular and traditional Jasmine tea, to Iron Goddess, Dragon Well Longjin, Oolong tea from Dong Ding, and then the green tea, Pouchong Green Tea, the very expensive superior King's Tea with oolong, with ginseng.

Prices range from as low as a dollar 50 cents a pound, all the way up to $120 a pound.

As a matter of fact, pound per pound, your tea can cost a lot more than your T-bone steak at about $120 a pound.

You should not just drink it and read your tea leaf.

You should frame your tea leaf.

It's a masterpiece.

When you store good tea, always use a highly sealed container.

You store it in these big bins with a long neck, so, very little air movement to prevent the flavor and aroma from oxidizing.

This particular one big bin, and of course, this one big tea pot is for me to take on a trip to go through the Sahara Desert.

I'm going to drink out of these all day long.

So, with all this talking I'm doing, I am thirsty.

Bottoms up.

(audience clapping) That tea was delicious.

Next time, when I go to the Sahara Desert, I'm going to take a dessert like lemon rice pudding, because I love dessert.

So, we are going to show you this marvelous lemon rice pudding that I often serve to my guests.

All I need is approximately three cups of cooked rice.

I'm going to put it in.

I'm going to cook with three cups of milk.

Now, if you are on a diet, use low fat milk instead of regular milk.

Hey, by the way, do they get low fat milk from the low fat cow?

I have no idea.

I better ask my mother.

Okay, we'll turn this on.

Turn this on.

And the thing is, ting, ting, ting it drive me nuts.

Okay.

Put the milk in here, and we shall cook it, and make sure you stir.

And also, we're going to use approximately three quarter cup of sugar.

Okay, you can use brown sugar if you want, or you can use the Chinese rock sugar.

No problem at all.

Stir this.

Make sure to break up the lumps.

And then also, when it's almost getting ready, you put in a tiny bit of lemon zest, but you can put in the final minute.

Let it boil for a little while.

This takes a little while to boil.

And besides, after you boil it, you should let it slightly cool down before you take it out, because otherwise, how can you handle with your hand, you see?

So, let it sit there and boil.

In the meantime, I have done one a little bit earlier.

So, we will move this and put it in our bowl right here.

Now, this is nice and cool.

We will mix this up with a tiny bit of extra lemon zest, with a tiny, tiny bit of ginger.

You can mix it in, or you don't, because the rice is already quite sweet.

Quite nice.

You do not have to worry about this, okay?

But I'm going to mix a tiny bit, and then put everything right in here, okay?

Okay.

Put it right here.

If I were you, I would use a spoon rather than use your hand.

But hand is more efficient.

And I love to play with food.

Besides, I have no time for toys.

(audience laughing) Make sure... (gentle patting) Have fun.

Can you imagine how ridiculous?

(gentle patting) Nice and ready.

And then when you are ready, all you have to do is, let me clean up my hand, oh, we're going to clean up my hand right here.

Oh, this is marvelous.

Then, you can sprinkle whatever you want.

Now, this is very ready.

I want to show you how marvelous this one is.

Everybody, look.

I hope this come out.

Several times, it didn't come out.

We'll put this right on top of here, and we go.

I pray.

It came out.

(audience clapping) And then, to make it nice and easy, you'll garnish it with a tiny bit of roast walnut.

Look at how beautiful.

Sprinkle a tiny, tiny bit of crystallized ginger, because when you serve it, it will look very nice.

If you have time, slice a few slice of lemon, and garnish it, and this would look extraordinary.

Nice, look at how beautiful.

(audience clapping) I'm going to show you, because I love rice so much, I'm going to show you how to do another dish.

And this dish, I called it the golden rice roll.

And with this particular dish, you can either use long-grain rice.

This is long-grain rice, medium-grain rice, and this is sweet rice, also called glutinous rice.

It takes Steve, the floor director, two and a half weeks to separate all this rice.

So, we are going to put them all back together.

And Steve, this is another two extra week of overtime for you, I guarantee.

(audience laughing) Now, for this particular rice roll, we'll use medium-grain rice grown right here in California.

And we're going to have some carrot.

We're going to cut up some carrot, one small carrot.

You can line them all up like this, okay?

And then you can julienne.

In the meantime, we'll turn on the burner, and then, also heat up some oil.

(fast hewing) (audience clapping) Marvelous.

Set it aside.

And then, have some bamboo shoot.

Look at this.

(fast hewing) (audience clapping) Put them all together.

And then, have a tiny bit of barbe..

This is barbecue pork.

We don't need the whole big piece.

We cut this in half, and we would julienne this.

If you have more people, cut them in half and then scoop up, all, line them all.

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

Cut it, cut it, cut it, cut it.

If it's too long, you cut them one in half, or in other half, one more half.

No problem at all.

And then, also have some shiitake mushroom, squeeze the water out, remove the stem, okay?

And then you can go (fast hewing).

A tiny bit of green onion.

Julienne the green onion like this.

Okay.

One, two, set it all aside.

Then you can quickly stir-fry this in this wok.

In the meantime, you also want to turn on your burner, so you can do the deep-fry.

When this is nice and done, you can stir-fry this with tiny bit of oil.

Okay.

Tiny bit of oil.

And then, also a tiny bit of garlic.

Mince some garlic.

It's no problem.

Okay.

And then put all of these in, stir..

Okay, stir-fry all of these.

Look at this.

Stir-frying.

Put the rice in.

And also put some soy sauce, and that's all you really need.

Aside from this, you should also use a tiny bit of these seasonings, for instance, tablespoon of oyster flavor sauce.

Just a tiny bit of white pepper, a tiny, tiny bit of chicken broth, and also one teaspoon of sesame seed oil.

Stir.

And also use about a tablespoon or so, if you want, soy sauce.

After this, let it sit around.

Let it sit and let it cool down, okay?

This is good enough to eat, so we don't have to worry about it, because it is just like a fried rice.

The next I want to show you is how to fold it.

Here, we have some wrappers.

These are regular egg roll wrappers that you can find is thicker than the spring roll wrappers.

They call it spring roll, but you can have them in the summer, in the fall, or the winter, too.

And, looks like fabric, you see?

This is the one that will give that nice, crispy, quirk texture.

So, I'll show you.

This is the egg roll wrapper, smaller, yellower.

And this one is a little bit wider and skinnier and thinner.

And then we're going to shut it off.

And we are going to show you how easy it is to fold this.

Now, here, I have some mix flour and water into a paste, okay?

And here, I have some rice.

I want to show you how easy that you do the same thing with egg roll.

You'll fold it in, tuck it in, fold it in, fold it in.

Nice and cute.

Like a Christmas present, okay?

But don't put in the stocking.

Look at that, one, you can do two, but I don't have any patience.

So, we'll deep-fry this.

Now, look at this.

When you're deep-fry spring roll, it's very important to deep-fry it when the oil is hot enough.

But if the oil is too hot, it will burn.

So, it's very important.

When this is nice and done, I want to show you quickly how beautiful this is.

Basically, the stuff inside is done.

All you have to do is deep-fry the outside.

Look how beautiful.

Pick this out, drain it and put it right over here.

And then... (clapping) You're gonna cut it.

(clapping) Let me show you.

You quickly cut this.

And look at how beautiful this is.

(audience clapping) Fan is the word for cooked rice.

And mai is a word for raw rice.

So these are the samples, I want to show you.

Here, you have the regular long-grain rice for fried rice, medium-grain rice for sushi, and there, the brown rice.

Brown rice is basically the rice without taking the bran off, so it takes a little bit longer to cook.

This is glutinous rice, sometimes called sweet rice.

You use a lot of dumpling and rice pudding, and this is Thai Jasmine flavor rice, very aromatic.

This is the Basmati rice, Italian aromatic rice.

And this is what they call wild rice.

This is actually not rice, it's a grass.

You can cook the rice in a regular pot, or the clay pot, or a regular rice cooker.

And there are so many rice.

I love rice so much.

Rice is always fun-tastic.

The next dish I want to show you, I also use rice, but I use glutinous rice.

Sticky rice, it sticks like a glue, and this is one dish I would love to gobble up.

All I have to do is marinate the turkey first.

I have one teaspoon of black pepper, one teaspoon of, oh, this is five-spice powder, and a tiny bit of, a one teaspoon to one and half teaspoon of chopped garlic.

And I use about two tablespoons or so of soy sauce, okay?

I mix them all up and I will quickly, quickly, very, very quickly.

And I would rub this over, inside out.

Marinate this, okay?

Massage.

(audience laughing) Marvelous, inside out.

Okay.

When this is done, you set aside, you quickly get the glutinous rice filling.

First, you turn on the wok.

We will put about one teaspoon to a one tablespoon of oil.

Get about two slice Chinese sausage, okay?

Oh, look at this, marvelous!

And also, put some mushroom, about six to eight black mushroom already sliced, and about one small can of water chestnut, and about one quarter cup to half a cup of dry shrimp.

Stir-fry.

(clattering) Exercise.

Marvelous.

And then, put a tiny, tiny bit of c.. and a tiny bit of cilantro, to get the flavor.

Now, we're going to season it with a tiny, tiny bit of extra garlic, love garlic, tiny bit of white pepper, and also, we will put the rice right in here, this glutinous rice.

It stick to my thumb thing.

(audience laughing) Get out of there.

And also, when the rice get in, the shrimp jumps out, they get nervous.

(audience laughing) And then, the oyster flavor sauce.

If you want, you can also put a teeny, tiny bit of extra soy sauce if you want, and other tiny bit of extra soy sauce.

Now, it doesn't take too long to cook because the rice is already cooked.

All I'd basically have to do is cook the dry shrimp and the sausage.

When it's done, we can shut it off.

And we will use this to stuff our turkey, okay?

That is very easy to do.

All I have to do is put all of this, stuff it in, okay?

Put it all in over here, stuff it in.

I hope everybody can see.

This is very, very traditional.

You can do this with duck.

You can do this with chicken.

You can do this with quail.

You can do it anything you want.

There's so much that's still left over for you and me.

After you finish this, you close this up with this.

Close it up.

Close this up, tie it up.

And then, you will put in oven and bake it at 375 degrees for about two to three hours.

I have one for you already because we got so many people.

So we're going to get this out.

Wow, I forget.

We got to get this out right now.

Look at all this, marvelous.

This is, looks so good.

Let's remove this.

Wow!

Right here.

And then, I want to show you how easy it is to garnish this.

All you have to do is slice this.

See this?

This electric slicer, you see this?

One piece, another piece.

Look at how marvelous.

All you have to do is, when it's done, you pick this up.

When you have to make a living, you have to suffer.

(audience laughing) Marvelous!

Look at how beautiful this thing is.

I want to put this.

Look at this, huh?

So remember, rice is healthy and versatile.

You can fry them, steam them, stuff them, or, throw it in the wedding.

(audience laughing) That's why rice is so fantastic.

Remember, if Yan can cook, so can you.

“Goodbye!” (##!)

(audience clapping)