[joyful music] [Applause] Announcer: And now, Martin Yan, the Chinese chef!

How are you?

[Audience Responds] N# h#o ma That is Chinese for "how are you?"

You have heard of "nouvelle cuisine" Well, today, we are going to introduce you to "Nouvelle Chinese:" A mixture of eastern and western flavors and technique Here are crispy shrimp rolls, cheese filled golden crab, and beef with Chinese steak sauce The dishes we're gonna show you today are absolutely wonderful Some of these I have never seen before because I have never done it myself!

[Audience Laughs] But these are wonderful dishes The idea is to make use of the ingredient available in North America - Right here - and produce and make wonderful dishes using some Chinese techniques and some Chinese traditional ingredients and seasonings The first dish I wanna show you how to do is called "shrimp roll," which is fried- deep fried nice and crispy You start with approximately one pound- anywhere from three quarter to one pound of prawn- medium sized prawn And also, I have some Smithfield ham or Virginia ham You can use anywhere from two ounces to four ounces And also I have some oriental style Chinese parsley- sometimes called "cilantro" or "fresh coriander" Okay?

And also I have some bread Of course, I got to marinate the shrimp with a tiny bit of one egg - One egg here - and also approximately four teaspoons of cornstarch, a one to two teaspoons of sesame seed oil, and also I use a touch of salt- about half a teaspoon of salt This morning, I went in the accounting office here and I asked for more bread... And this is what I got Ridiculous!

Things are getting more and more ridiculous Now, I wanna show you this technique that all of you should learn how to do I learnt this yesterday from a master chef How to shell the shrimp, and how to de-vein it, and how to make this into a paste just in case you don't have one of those electric food processors I have a few shrimp here Start- Hold on to the shell, turn it once, hold on to it one more time - Right here, okay?

- turn it one more time, and then you'll hang onto the tail and you'll push the whole thing out and the whole thing comes out like this Let me show you doing another one Hold on to this, push it, turn it once, hold on to this, turn it one more time Then, you hold on to the tail- The whole thing comes out like this, okay?

It's very easy Now, after this, you gotta de-vein this because you don't want to have a whole bunch of undesirable foreign particles on top of your tongue!

[Knife Clanging] [Knife Clanging] Because you gotta psych yourself up when you do this Put it right here - parallel, cutting - and then you will see this is a little piece of here Ooh... oh, yuck!

Take it out ooh, yuck!

And then you go [Aggressively Shakes Hand] Still got stuck!

Then you put it here And then, I will do another one because this is so easy One This one has no vein!

Haven't eaten for two weeks!

I wanna show you how to do shrimpays the old fashioned way [More Knife Clanging] Put it right here- put it right here Very easy to do Now, first of all, you put one over here and you go Ha!

Make it into a mess Put it here Ha!

set it aside Ha!

Set it aside Ha!

Set it aside Ha!

Set it aside Make it into a paste and then, you use two knives [Chopping Sounds] [Audience Applauds] [Audience Applauds] Magic cleaver Once, I saw a gentleman using three cleavers to do it You figure out how he did- he did it Can't figure out Now after this is done, we will put it right in this bowl Hai!

Got stuck The wonderful thing about this is, if you have any left over, you can use this to do a little glue jobs around the house Wonderful!

Better than those "All Mighty Glue!"

Now, I'm gonna marinate this with the seasoning Okay?

And also- I wanna put a little egg You do it by one hand And use this old fashioned egg beater and drive yourself crazy Physical- wild and physical exercise!

Make sure- let it sit for about half an hour It's very important Half an hour Okay?

Now, the next thing I wanna show you is how to do this particular job Here, you have a piece of bread You cut it up One Trim this off, trim this off, trim this off, trim this off Put it aside Trim this off, trim this off, trim this off, trim this off, set it aside Okay?

And then, you use one of these rollers [Bangs Roller On Counter] Everything can be musical!

[Audience Applauds] Then you do it- if you have a lot of these, it might take you forever to do it So what you would do is Put this right in front of your- whatever- wherever you live!

Put it along the side street When people go by they'll roll it up- You can stack them all up and they can do them all at the same time!

Wonderful Push it, push it The stronger you are, the larger you can go Okay?

Nice and thin like this And then you use a little knife Uh, where's my knife?

My knife is right there And you push this right in here- Put in the paste In the meantime, you'll heat up some oil over here so you can deep fry Okay?

Make sure you heat it up to about 350 degrees when you deep fry most of the dishes But this way, all you need is about 350 degrees because you don't want to overcook this and it turn dark brown!

After that, you roll it up like this See?

Very unique dish Isn't that wonderful?

Now, this is one thing Of course, if you want to make it more exotic, make sure you have cilantro and ham because, in this particular case, I have everything in here And after that, we are going to deep fry it Now, it is very important when you deep fry things make sure the oil is hot enough You put it in- Don't just drop it in!

Slide it in, like this Oh, look at this, look at this, look at this And use these chopsticks, use a strainer, Deep fry it until they are nice and golden brown Now, normally, you use medium to medium high heat Do not use high heat!

After you deep fry you got nice golden brown shrimp rolls like this- Just like a spring roll And then you cut it up in an angle Cut it up in an angle One Two Three Four And then, you put it on a plate like this Look at how gorgeous it looks Isn't that beautiful?

Isn't that beautiful?

[Audience Applauds] The whole dish is done!

It's a great appetizer I realize Mae over there has a question for us!

Mae: Martin, I'd like to know how you got into cooking Martin: Well, when I was a little tot, I used to crawl around my uncle's restaurant And I'd get in everybody's way, so they made me wash dishes And after a little while I got so tired of the sink I decided to take up cooking That's how I started [Audience Applauds] [Audience Applauds] Now, seriously I was an apprentice I was born into a restaurant family My father has a restaurant, my mother opened a Chinese grocery store, my uncle has a restaurant I spent most of my life in restaurant business Okay?

The next dish I want to show all of you - in the studio and also you at home - is how to make cheese filled golden crab The ingredients are very simple- Very easy to do Here is one whole crab Gotta pronounce it right One and a half pound or so And also I have two to three black mushrooms You can use four And some cheese You can use mela- messalelo- chelo- cheese, [Audience Laughs At Mispronunciation] Monterey jack, or cheddar cheese- use mild cheddar cheese Otherwise, you'll have a problem because they'll be too strong, overpowering And also I have some shallot and also some Smithfield ham or Virginia ham And, of course, I need a tiny bit of bread crumb- This is oriental style bread crumb I also have some minced cilantro to give that nice touch of flavor And also, I have some marinate- I have about a quarter of a teaspoon of salt, about one to two teaspoons of wine, and a touch of white pepper And put them all together Now first of all, we're gonna take this crab Take this whole thing Now I have done this ahead of time And I take this out and I clean it up Like this Okay?

To save time And then, I mix all these ingredients together My pet crab H#i Zhái, in Chinese And his English name is Irvin The wonderful thing about pet crab is you don't have to worry about getting a license I have to work, Irvin [Pushes Crab Aside] Take a walk and be back by 11!

Goodbye!

[Audience Applauds] [Audience Applauds] Let me show you First, we crack an egg Okay?

And then, I will put all this ingre.. Ham- chopped ham, shallot, cheese Okay?

Mushroom And also some crab meat from this crab This particular dish, you can buy the crab meat already available in the fish market- So you don't have to spend two and a half months to try to take every single piece of meat out of the crab It took me four and a half months to fix this dish!

And put the crab meat here, some cilantro Mix them all up, and also wine, cornstarch, and everything And also, mix them all up- In the meantime, I'm getting a tiny bit of water ready in a bamboo steamer At the same time, I also get this warm with enough oil ready - available - so I can deep fry it I'm quite sure most people know that cheese are not commonly used in most Chinese dishes This is basically an east meets west and also, a little bit from the north, a little bit from the south dish Stir, mix well- It's delicious Marinate it from anywhere from half an h..

Normally, when you- when y- when the- in the Chinese cookbook call for marinate, you always use the marinate and let it sit for about half an hour or so, to two hours That's all you really need After this is done, you put it on a plate Okay Put it on a plate Okay and fill it up, like this Oh, look at this And then you steam it Okay?

I wanna show you The cheese will melt It will be succulent, delicious, absolutely aromatic Now, to save time, I have done one of these ahead of time I steam it Okay?

Wow!

Unbelievable And then, I wanna show you We're gonna brush bit of an egg Brush this over here, brush over here, brush over here After steaming- Normally, you steam it anywhere from half an hour to thirty-five and a half minutes, to be precise!

Brush an egg here And then, you sprinkle a tiny bit of bread crumb You can use a regular bread crumb, or you can use Japanese-style bread crumb Pack it really nicely See, I've been serving this to all my friends Last week, I had a crab meat dinner The week before, I had stir fry crab meat soup All kinds of dishes made out of crab When this is done, you ha- you put this in a strainer Okay?

I've been doing so many of these I have a set of twelve of these If anybody is serving a dinner for twelve, I have- I can loan them to you Kind of let it slowly, slowly drain hot oil Deep fry it, and deep fry it Use medium low heat Okay?

Do not use high heat because you want to brown the bread crumb You don't want to make it burn, but brown- Can you see?

Everybody can see it's nice and golden br.. Can you see that?

Look at this!

Now, do not overcook them- Basically just want to brown it For those who are dire conscious do not have to deep fry it All you have to do is put it in the oven, broil it And then, after that, you can garn.. the dish that looks like this Look Wow!

Look at this Can you see that?

[Audience Applauds] [Audience Applauds] [Audience Applauds] There are two hundred and thirty million people in this country, but there's only one person who does what this man does Here is the Chinese candy man: Martin Ng!

[Audience Applauds] My good friend [Audience Applauds] Martin and Martin We are gonna show you- not we are- He is gonna show you how to make something wonderful; Something very traditional Martin, are you gonna show us how to do it?

Martin N: Okay.

Martin Y: First, you start with these- Go ahead and do it That's- You start with malt syrup You reduce the sugar and reduce the water into a firm piece of dough like this!

Then you can take it out Okay?

And then, you punch a little hole inside and then you pull it- Just like he does Let's pull it, and pull it, and pull it From two He will pull it into four- Look at this- This is two to four And then, from four to eight Geometrical progression Lin, over there, has a question for us!

Lin: Yes, why is it called "dragon beard" candy?

Martin Y: Okay.

This is a traditional name The reason why they're called "dragon beard candy" The end result of this dragon beard candy looks like a white beard See?

That's why they give that name "Dragon beard" candy Basically, what it is You twist, and you pull, and you twist, and you pull- You gotta be muscle Very, very strong And also, the most wonderful thing is this- you can put anything, any filling inside It's a wonderful, traditional candy It used to be entertained by the imperial court chef to serve to the royal family Now, these days, there are people that serve in some tourist areas, if you go to the forest There are only one or two- very few people who know how to do this You pull it, and you pull it Now, you can see- now we have approximately five thousand threads already And you pull it one more time it will be six thousand five hundred and twenty-six Pull it, pull it Oh, that's it Then, look at this You pull it one more time Then, he's gonna put this- This is a mixture of shredded coconut, chopped peanut, toasted sesame seed Now, I wanna show everybody Look at this Slowly, slowly Look at this Wow!

Look at this [Audience Applauds] [Audience Applauds] After that, you cut it and then you put it in your hand and you put approximately one teaspoon of this filling, you fold it up, and you put it over there And you serve to your honored guests This is wonderful Martin, I want to thank you so much Duoxiè sài Martin N.: Thank you [Audience Applauds] [Audience Applauds] [Audience Applauds] We're gonna show you how to make beef with Chinese steak sauce Start with one pound of sirloin or flank steak Marinate it with one tablespoon of soy sauce, one tablespoon of sherry, and a tiny bit of sesame seed oil and cornstarch And also we have the hoisin steak sauce which is one tablespoon of hoisin sauce, one tablespoon of Worcestershire sauce And also, two tablespoons of ketchup And also, one stalk green onion and some of these cellophane noodle Let's get going because we don't have that much time You start it out by cutting the beef I'm gonna cut it I'll show you the technique the Chinese use- that- The one that I learned from my mother a long time ago The "cut-put technique" You cut, put Cut, put Cut, put Cut, put Cut, put The wonderful thing about cut-put is all the put is in one spot So you can pick up all of the put at the same time Like this!

If you don't like the cut-put, it's very.. You cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut, cut No put whatsoever, and then put it right here Wow!

[Knife Clanging] [Audience Applauds] Now, the next thing I wanna show you is We are going to brown this in a frying pan We use only sparingly a tiny bit of oil because this is a non-sticking frying pan We are going to brown our beef Like this Nicely brown!

Brown about one to two minutes on each side Let's put them all in and brown it Brown this while you are browning this I want to show you how easy it is to brown the beef Let's brown this Brown this, brown this And toss the food- Wow!

Look at this!

Make sure everything is inside the frying pan Now, in the meantime, we're gonna braze it with a tiny, tiny bit of Chinese steak sauce, hoisin sauce - everything, right here Stir them up Make sure, don't waste everything- anything Let it braze- Let it braze in here and coat in this wonderful sauce In the meantime, let us get some cellophane noodle ready And I want everybody to pay absolute attention Right here Here is cellophane noodle Only the package is cellophane Everything else can be served You can stir fry it, you can make into soup, You can deep fry it like this I want everybody to pay absolute attention One, Two, Three Wow!

[Audience Awes] Look at this [Audience Applauds] Look at this [Audience Applauds] When this is done, you take it out Use this as a garnish See?

Beef are not often served in Chinese restaurants or in China because beef or cow is ..

They use it- Work their neck off- because they use them to plow the rice patty, they use them to do everything In North America, do you think we would stir fry our tractor?

That's the reason why Now, when you braze this, make sure you braze them in a sauce Now, I forgot a tiny little thing We forgot to put a tiny bit of ketchup because we are running out of time, so we have to catch up (ketchup)!

Wow!

[Audience Groans] I'll do better next time, don't worry Let's sprinkle a tiny bit of green onion When this is nice and done, let us- I want to show you how gorgeous it looks This dish is so colorful It's absolutely sensational Look at this I did not lie to you Look at how gorgeous Not only that I even wanna show you You can garnish this with a little tomato flower Like this Wow!

Look at this A tiny, tiny bit of parsley This dish is absolutely wonderful That does it for now And we have no more time but remember: If Yan can cook, so can you!

“Goodbye!” ( ##! )

Goodbye!

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