(Joyful music) (audience clapping) - Hi everybody.

Welcome to the Yan Can Cook show.

Food is an international phenomenon.

Ever since the beginning of time, people always tried to make food taste better.

First there came fire, then it came this wok.

(audience laughing) and then there came television coo.. (audience laughing) personally, I think many Chinese dishes can cross over to other culture and vice versa.

Let us today take an international culinary tour.

Here, I want to do something I have never done before and just learn it yesterday.

(audience laughing) I am going to do a Beijing Pizza.

I started out with this dough.

Now, you can use any dough of your favorite pizza dough because everybody has different types of dough and use different recipes, but this is very interesting because I try to make it like an onion, Chinese style onion pancake.

Okay?

All you have to do is start with enough yeast, flour to make a dough.

Use any recipe.

Your grandmother's favorite recipe.

It doesn't make any difference.

This is from my grandmother.

(audience laughing) she live in Italy for 25 years.

(audience laughing) Now, you start it out and knead it like this.

Like this.

Just like you do any...

The great thing about this, if you don't have time, go to the supermarket and find a froze.. (audience laughing) this has been frozen and we defrost it last year.

(audience laughing) Okay.

Go like this.

Go like this.

I went to a pizza place to practice and have exciting experience.

And then you pull it and you pull it and you pull it.

Now, this is great exercise.

By the time you've finished, you should be totally exhausted.

(audience laughing) Now, and then, you pull it more, pull it more.

It is a lot of fun to fool around with this thing.

(audience laughing) And then, after you're ready, (audience laughing) don't worry, if you've got holes you can see people.

(audience laughing) (audience cheers and claps) (audience screams) Oh my goodness.

(audience clapping) Can I have it back?

Can I have it back?

But you can keep it.

You can keep it over there.

(audience laughing) Anyway, fortunately, I have a spare one.

(audience laughing) Now, in order to make it more Chinese, you know what you can do?

I apologize.

(audience laughing) If I do it one more time, people could expect it to land on my nose.

(audience laughing) Okay.

It's very important.

Now, you want to make it very Chinese.

This is what you're going to do.

You'll prime it up and you sprinkle green onion.

And then you roll it up, and then you roll it.

So, what you have is a tiny bit of salt and green onion.

Then you make it into little green onion pancake.

Of course, when the Chinese do it, they also add a tiny bit of lard.

You can add a tiny bit of vegetable shortening.

When this is done, you roll it up, you roll it out.

Then, I'm going to show you the ingredient I'm going to use.

Since we've got six million people in audience, (audience laughing) we're going to make 4500 of these.

Now, here, I'm going to start out with some exotic ingredients.

We have oriental mushroom, which is straw mushroom and I cut it in half like this, set aside, put one over here, one over here.

And then, I slice some cultivated mushroom.

(audience laughing) (audience clapping) set it aside and some Chinese sausage.

Now, you can slightly poach this a little bit.

This way, it will get rid of some of the fat, okay?

Slice it up, slice it up, slice it up, slice it up, slice up.

Now, when you rise the dough, it's very, very important to use enough yeast because you want to have the dough rise at least twice as big.

I started out about this big.

Now it's about this big.

You really need to allow it to rise it up.

I wish I can do that with my money.

(audience laughing) Double the size.

Set it aside.

Now, this is how you do it.

I have a very unique sauce, okay?

Here, I have Hoisin sauce.

I have a quart of a cup of Hoisin sauce, mixed with about half a cup of tomato paste.

I also have one to two teaspoon of chili sauce, if you want the hot and spicy food.

Also, I have a touch of sesame seed oil.

I put it over here.

I want to make it into a very unique pizza.

See, television is exciting, because you get to say anything and do anything you want.

(audience laughing) The same thing applies to your home.

When you do it at home, you can do anything you want.

See, I have enough sauce for two of these.

When this is nice and ready, we'll set this aside and layout this nicely.

Put them on around and around.

Chinese sausage.

We call lup cheong.

Anybody?

Lup cheong.

Yeah.

Say it with gusto and excitement.

Lup cheong.

- [Audience] Lup cheong.

- [Yan] Thank you so much.

(audience laughing) And then, put a tiny bit of these, a tiny bit of the.. green bell pepper, some oriental mushroom which is already soaked and slightly boil.

So, you stack them around.

It depends on how much time you have.

If you don't have time, you go like that.

(audience laughing) You have time, you spend two hours ju.. (audience laughing) And then, mushroom, mushroom, mush.. And then straw mushroom.

Where's my straw mushroom?

Straw mushroom.

And then the rest.

You say use a spatula, say goodbye.

(audience laughing) because we need to make another pizza for the lady over there.

(audience laughing) And then, if you want to make it more exotic, put a tiny bit of chopped cilantro.

Oh, this is going to be very wonderful.

The Chinese call it yin sai.

That mean originally from the west.

And then, this cheese.

You can use any cheese.

Whatever you like.

Sprinkle it around.

Mozzarella cheese.

And then, you take it over there, you are going to bake it.

(audience laughing) Wow.

Since we've got so many people, (audience laughing) we already have one already baked.

(audience clapping) See?

Wow, look at this.

We'll remove these.

We'll get rid of this so everybody can enjoy this a lot more.

Then, we use this Italian pizza cutter.

(audience laughing) One, two, three.

And then, after that, we can use this Italian spatula (audience laughing) and put it over here, and I am telling you, this looks so good, I am going to eat it myself.

(audience laughing) (audience clapping) I enjoy the pizza so much that I actually have two pieces myself.

Normally I don't eat anything, I cook.

That's how I stay slim.

(audience laughing) Anybody knows the price of a whole .. is always lower than the sum of it's parts, but a lot of people think de-boning a whole chicken is very difficult.

That is not true.

Until you see this, you know how easy it is.

I want to show you how to use the little Chinese pairing knife to de-bone this sleeping... (audience laughing) I call this sleeping beauty.

That thing is sleeping.

(audience laughing) Close your eyes.

Those at home, please close your eyes for about three seconds.

(audience laughing) For soup stock, pretend that you have not seen nothing.

Look.

(audience laughing) Stock pot.

See, the reason is in Chinatown, when you go out to Chinese community, in the orient, when you buy chicken, you buy the whole thing.

This way, you can save the feet and the head and the neck, everything.

You put it in your stock pot so there's no waste.

You go to supermarket, even you cut it off, (mumbles) you still have to pay for it because what are they going to do, hang them around in the living room?

(audience laughing) Now, oh, sorry.

(audience laughing) I didn't know that this darn thing ..

Put it over here.

Remove the fat.

The fat also have a lot of flavor.

You don't want to throw them away.

So, you put it in the stock pot.

(audience laughing) Put it here.

(audience clapping) Wow, I cannot believe it myself.

Look at this.

Now, right before that, I gave this little thing a little acupuncture to tenderize the darn thing.

Here is the wish bone.

Here's the breast bone.

I use this knife, one cut along.

One side of the breast bone.

Another cut, very sharp knife.

And then you turn it upside down.

One cut around here, as I always tell people, when you do that, make sure you protect this most delicate portion of the chicken.

Because, you save two dozen or three dozen of these, you're going to make a dish, my mother's favorite, chicken surpri.. (audience laughing) Stir fry with celery and snow pea with a tiny bit of oyster sauce.

Wow, bravo, unbelievable.

(audience laughing) Hold onto the wing.

You see, I'm using my index finger to feel where the joint is and then I want one cut right here.

You see this?

Immediately.

I can immediately hold onto this and the whole chicken breast, I pull the wing and the whole chicken breast come out.

Look at this.

(audience clapping) Isn't it amazing?

See that?

Now I put it over here and I put this back, that's a one size piece of chicken here.

This is one size.

I use the tip of my knife.

Go like this.

One little cut, and then I twist th.. you see at this joint and I follow the contour of this, the whole thing comes out, another piece.

You see this?

Another piece.

And then, all that is left over is this side.

Hold onto this and hold onto this little piece, what we call (mumbles).

I cut this and the whole thing come out very easily.

Can you see this?

You see how easy?

(audience clapping) if Yan can do it, you can too.

You do the other side exactly the same way, okay?

Hold onto this.

You want one cut.

You see how easy it is?

The whole thing comes out, and then the whole chicken breast comes out like this.

And then, the whole side comes out, one size piece chicken, follow the contour and then the whole thing comes out.

This way, you can do anything you want.

And then, the other side, a little cut and then you hold onto the ligament and then the whole thing comes out like this.

Can you see that?

Very easy.

Put this in the stock pot right here.

We're going to put it in the stock pot.

And then, we are going to show you how easily use this Chinese chef knife to quickly remove the ligament.

I normally do it right here because my finger's outside of cutting board and I put my knife inside of cutting board and I just push the whole thing, the whole thing comes out like this.

See that?

Isn't that amazing?

I am amazed.

(audience laughing) and then, how easy it is to remove the chicken breast from the skin.

All I have to do is go like this, the whole thing comes off.

See that?

Isn't that amazing?

(audience clapping) and then, we're going to remove these and set this aside because I'm going to save some of these for our stock pot.

Now, everybody know, once you use a cutting board for chicken, you should be very careful.

So, what I'm going to do is, I'm going to remove these and going to set it aside because I'm going to have to wash it, okay?

This way, nobody get into trouble.

Now, the next thing I want to show you is something very exciting.

I learned this particular dish from my former Spanish room mate, Jose Gonzales.

(audience laughing) This is what I call chicken paella.. Last time, when I was in Spain, okay, this is what you have.

Some chicken, little drum, you can use a whole chicken leg.

The whole big piece.

Depends on how hungry you are.

If you're not, if you're on a diet, I use the (mumbles), okay?

Now, first, you heat up your wok.

Make sure to heat this up.

That's medium high, because you're going to want to brown this, okay?

If you want, I already slightly sprinkled a tiny bit of salt and white pepper on this and let it marinate for maybe approximately half an hour to two hours.

And then, we're going to use a tiny, tiny bit of oil.

That's all I need.

You call this a tiny bit?

Exactly 1.3745 teaspoon.

(audience laughing) And then, we're going to brown this when it's hot, okay?

We're going to brown this.

Very hot.

And then, chop up some garlic and ginger because we want to make it more Chinese.

Okay?

Cut it up.

Cut it up.

Cut it up.

You can either mince this or you can Julian this.

(audience laughing) (audience clapping) Okay.

Put some ginger over here and some, mince it, you see?

This is minced.

You're going to have a choice of mi.. or you're going to have a choice of Julian or you can have a choice of crush or you can have a choice of a whole piece.

(audience laughing) Who cares?

I don't care.

And then, garlic, look at this.

Very easy.

We'll put our tiny... We can use one to two clove.

(audience laughing) Smash it.

I remember when I went to college, I went down to see, with my roommate, I went to Spain with my roommate Jose.

We went to see, he introduced me to two things.

This is one thing that I want to show you is the paella.

The second thing is bull fighting.

But I prefer paella a lot more so than bull fighting.

It's a lot more peaceful.

(audience laughing) Besides, it's much easier.

It's very difficult to make a living in front of thousands of people.

You stir fry, stir fry.

If you worry about it, it might not get cooked.

What are you going to do?

All you have to do is use a tiny, .. Cover this up and let it cook for a little while.

Maybe a couple minutes.

Stir it until they're nice and brown.

Then, you remove these.

After that, you remove these, set it aside, okay?

Set it aside and you still have enough oil here.

In the meantime, we're going to cut up some bell pepper, onion and mushroom.

For the mushroom, I cut it in half because you don't want to cut it too small.

And then the onion.

(audience laughing) I am taking a nap.

(audience clapping) Set it aside.

Don't do it at home.

(audience laughing) Anybody at home, under the age of 14,..

I didn't do it until I was 45 years old.

(audience laughing) Bell pepper, set it aside, set it aside.

Cut up.

It depends on how much you have.

And set this all aside.

Then, we'll turn the heat back on and then we are going to saute everything.

Bell pepper, onion.

I have one bell pepper, a small bell pepper and one half of an onion and also about eight to twelve mushroom.

And then I also have about two sausage, Chinese sausage or you can use any European sausage.

You can use Spanish sausage, Italian sausage, no problem at all.

Stir fry this, stir fry this.

If it gets a little bit dry, what are you going to do?

No problem.

You are going to use a tiny, tiny bit of broth.

And then, when you stir this, until about two or three minutes, until the onion is nice and brown, flavorful.

And then the sausage, got the flavor out and then, all you have to do is put rice, long grain rice, put the long grain rice about one and a half cup of long grain rice, toss a little bit, let the oil and let the flavor from the mushroom and the sausage really well coat the rice so when you cook them, they won't get stuck.

After a while, you're going to end up having a gigantic paella rise bow.

(audience laughing) And then, after this, you put this chicken broth and you let it cook.

Use one portion rice to about one and a half portion of broth.

And then, after they're all done, let me set this aside, set this aside, after they're all done, the two more thing that you've got to put it in, put a tiny bit of five spice powder.

Five spice powder in China is called (foreign language).

Anybody?

(foreign language).

That's terrible.

(audience laughing) I should teach you guys Spanish inst.. (audience laughing) Ole.

- [Audience] Ole.

- Yes.

Ole.

(audience laughing) Curry powder with a touch of five spice (foreign language) give that nice color, give it an oriental touch.

And then, cover this up.

After you cover this up, when it's almost done in about 15, 20 minutes, then you lay out all these bamboo shoot.

Look at this.

Put it on top, shrimp already deveined and also snow peas, line them all up nicely.

Also, I have some already cooked prawn.

You can use mussel or prawn.

How can you tell it's done?

When it open up like this it's done.

If it's not opened up, the darn thing is dead.

(audience laughing) Put all of these right over there and when it's done, it would look so gorgeous.

Let me remove these because... (audience laughing) Wow, tough to make a living.

(audience laughing) When it's done, it would look like this.

Look at this.

How gorgeous.

Isn't that beautiful?

(audience clapping) From my roommate, Jose Gonzales.

Now, how do you like this wonderful paella that my roommate, Jose Gonzales show me?

The next one I want to show you is something just as exciting, is a teng shin trifle.

It's very unique, it's a wonderful dessert.

Here, instead of using the regular big cake, sponge cake which you normally bake, this is a steam cake.

Everybody know, not all cakes are big.

This is actually steam in the bamboo steamer.

In China, it's called, (foreign language).

Steaming gives that nice moist texture.

It is also a very nice way to give your oven a little break.

(audience laughing) Now, I have a little trifle dish here.

Look at this.

I'm going to use this.

(audience laughing) Musical.

Chinese cooking is so musical, I can't.. Now, first of all, you are going to get the sauce ready because you want to make sure you make the apricot sauce here.

I want to show everybody what I have here.

I have about two cups of apricot, canned apricot or fresh apricot.

I have a quarter cup of apricot preserved.

About quarter of a cup of candied ginger, a tiny bit of vanilla, beans and also, quarter of a cup of brandy, apricot brandy.

This dessert is definitely for adults only.

Nobody under 18 allowed to try this dessert.

(audience laughing) and then, I'm going to make the sau.. We're going to put everything here, all the sauce.

This is the apricot preserve.

Put it over here.

Tiny bit of plumb sauce.

Two tablespoon of plumb sauce, to three tablespoon of plumb sauce.

Or you can use quarter of a cup.

Doesn't make any difference whatsoever.

And then use a tiny, tiny bit of candied ginger, okay?

Give a very nice touch.

And then you heat this up.

Okay.

Heat this up and make sure to stir it and to ..

Okay.

Why are you doing this?

We're going to heat this up and make sure they're heat up.

Do not heat up too much, because if you heat up too much, it will mess up everything.

Okay?

Because you boil over, then you end up making a ..

So, make sure, this is how you fill it, when I have all this ready.

I cut a little cake and put this in the very bottom.

You see?

A little cake right here.

Please come, don't embarrass me.

(audience laughing) Put this in the very bottom like this.

And then, fill it up with more if you don't have enough.

One, two.

You can do anyway you want.

Nobody really cares.

(audience laughing) You see?

You can create your own design.

And then, you put the apricot around like this.

One, two, three, four, five, six, seven, eight, nine.

I am running out of patience.

I should have done this two years ago.

(audience laughing) And then, put the preserve, sprinkle the preserve around.

Look at how gorgeous preserve.

Okay?

And then, use the cream.

You just keep on doing it.

This is kind of fun.

(audience laughing) And then, after you finish, you continue to lay another layer of cake.

Look perfect.

(audience laughing) Except I ran out.

(audience clapping) When we run out, all you have to do is fill it up with this and then, in the very, very top, you line up some mandarin orange and then, it will look like this.

I want to show you something I have done earlier because this is going to be wonderful.

Oh, I got so excited about dessert.

Absolutely wonderful.

(audience clapping) Can you believe this?

Now, after this, you've got to put it in the fridge and let the brandy, apricot brandy, the mango of the cake and get it richer, more flavorful flavor and make it a much more spirit dessert.

(audience laughing) As you can see from today's show, good cooking knows national boundary, the cuisine of the world will be much richer and much better if we learn to mix our bravos and our oles.

This is Martin Yan saying, ciao everybody, if Yan Can Cook, so can you.

“Goodbye!” (##!)

(audience clapping) (Joyful music)