(Joyful music) (Audience applause) - You know, you don't need to have a great weather to have a garden party, or even a garden.

One of the best picnic I ever had was in the middle of a winter, -30 degree in a tiny apartment, with barbecue on the fire escape and then ate it on a blanket on the floor.

Today, recipes are very simple and actually perfect for picnicking, but they all work just as well at home.

Like this wonderful, warm Thai beef salad, okay.

And, in fact, they have something similar to this in Vietnam.

So this is something everybody should learn how to do, it's very easy to do.

Here, I have a piece of flank steak.

I'm gonna do the whole piece, okay.

Flank steak, we're gonna marinate the beef, with all this seasoning.

First, fish sauce, in southeast Asia, you have to have fish sauce.

Fish sauce in the first offset, when you smell is pretty strong.

(exhales loudly) (audience laughs) But it's wonderful, when you mix t.. okay, fish sauce, tiny bit of sugar, not much salt because fish sauce is pretty, pretty salty, just a teeny bit.

A tiny bit of black pepper and also onion, oh marvelous onion, chopped onion and also a teeny tiny bit of oil, so the piece of steak will not stuck, otherwise your gonna have stuck, sticky steak (audience laughs) and then of course we're gonna do some chopping we're gonna chop up some garlic and shallot.

( knife chopping on board) okay, this is shallot, and set aside, put it right here, and then we're gonna do the garlic that's all I need, once again we're gonna put it over here, done.

Done.

Done.

All done, okay.

If you cannot see, don't worry, watch it next week (audience laughs) I promise you I will do it again, just for you!

Make sure to marinate, okay, look at that.

You don't want to use too much, if you use too much, you're wasting your marinade.

The asian way of marinating is just make enough marinade.

And then when this is done, all you have to do is grill this over there in that grill.

As I said, you can do it indoor, outdoor in the barbecue, in your charcoal barbecue You don't have to do it indoor, you can do it outdoor and I put this over here in, then put this in and look at this, marvelous.

And then, in the meantime I want to show you there are a lot of things that you need to do to make this salad.

The next thing I want to show you is why I'm doing that, is to cut up and get ready some of the ingredients for the salad.

Here, I have some purple onion, right here.

I have some carrot and some cucumber, I'm gonna pick up a few piece of these and I'm gonna (knife cutting on board) I want everybody to see this so everybody can see much better.

(knife cutting on board) When you do this, you gotta pay attention and total concentration.

I concentrate so much I bit my tongue.

(audience laughing) (knife cutting on board) or if you want to slow down, you can slow down take your time, enjoy life.

Smell the roses.

(audience laughing) Why rush, huh.

Particularly, you see, all done we set to the side and put it right here.

And then, onion.

Purple onion.

(knife chopping on board) Set it aside, put it right here, okay.

And also, some cucumber, I already peeled the cucumber, you don't have to peel the cucumber, okay.

Use this technique, always hold onto your knife, this index finger, your thumb, firm grip, three finger, like this.

You see this?

How I do it, hold onto it like this and you just slice, slice, slice, slice and when you cook, don't be distracted, no matter what happen, ignore them.

Okay and then this is all nice and done, we put this over here, and also, I have some basil, you can use Thai basil, I roll this up like this, look at that.

I roll this up, and I am gonna julian this, so they have long strands of basil.

It adds a lot of flavor and color.

And then you are able to set all this aside so you can build your salad, okay.

Now I'm gonna show you, I'm gonna pick this up (meat sizzling on grill) oh look at that, look at this beautiful piece of beef, huh.

When this is done I'm gonna, lets sit there for few extra seconds okay, and then in the meantime, we're gonna build our salad.

We put cucumber, we put purple onion, we'll put carrot, and we'll put basil and also some cilantro.

And then I'm gonna make a little simple dressing with black pepper, rice vinegar, and also a tiny bit of sesame seed oil.

(whisking) look at that sesame seed oil, very simple very easy to make.

(whisking continues) done.

When this is done, we are going to toss these with the dressing, a little bit right before you serve, toss it and then when the beef is ready, just get everything ready very easy.

This is a mixed green, very easy very easy and beautiful.

We'll put this right here, okay.

This is so beautiful.

It is so easy to make its unbelievable and then when this is ready, you take the piece of beef, look at this piece of beef so beautiful.

Now, the great thing about this is you should never, never overcook the beef don't burn your beef, otherwise, you'll have beef jerky.

(audience laughs) look at that, and I like my beef to be nice (gasp) hot.

(audience laughs) Take a deep breathe and then if you don't want it, you hold onto it with your fork, you go like this, no problem at all, okay.

When this is all nice and done, we set this aside and I'm gonna show you how beautiful you can build yourself a wonderful salad, okay.

Make sure this all come out.

Put a piece of this, put a piece of here, put a piece of this, this is so beautiful and yet so delicious.

And of course you should always, always make sure to clean up before you serve, so your guests appreciate what you do, a warm beef salad (audience applause) Next, I'm going to show you how to make a fun new way to do barbecue, the Mongolian style.

I'm quite sure many, many of you have gone to a Mongolian barbecue restaurant, you go to a buffet table, with all kind of raw meats and raw vegetable already cut up and then all you have to do is pick it in a bowl, whatever you want, and you take it to a big grill, the Mongolian grill, and a chef will use a long stick and go like this there's one, two long cooking chopsticks in fact, today, instead of a big Mongolian grill, we'll use Wok.

So we can show you how to wok our Mongolian barbecue here, this is the choice, you can have chicken you can have beef, you can have pork, you can have lamb.

You can have all kind of choice in Mongolia, they have a lot of mutton, a lot of lamb, already thinly sliced, okay.

I'm gonna show you quickly how thinly sliced one, put it here, cut, put it here, cut it and you put it, you notice how my motion I cut it and I put it, this way the meat never gets stuck here, so its always clean, okay look at this, you cut it, put it here, you cut it you put it here, cut it, and you put it here and you don't have to say it (audience laughing) nobody cares, and then we cut it, this way you have a beautiful pile of meat already cut up nice and thin, so when you transfer, you can go from here, to here, like that, okay.

(audience laughing) now, this is always clean up, very good habit.

We set this aside because we're gonna pick whatever we want.

Here you look at all these marvelous vegetable.

This is what you do what you expect, you can have carrot, mushroom yet lon beans, bean sprout, you notice that the bean sprout, we snap off the root and the tip so silver sprout, zucchini, onion and green onion.

So what you do is, now I don't know about you, I love chicken, so this is for me, for chicken, this is for me, and I would like to have different vegetable so I have carrot I have some mushroom, and I have some green beans, and I also love bean sprout, okay.

Besides that, I also love zucchini, okay.

If your one pair of chopsticks is little bit too slow, you use five chopstick (audience laughing) to put it right over here, okay.

And then more of these, and more of these, this how you build it up and then this how you do it, this is for me because it's chicken and I know for Bill, uncle Bill and we're gonna use, he love beef.

So we'll give him beef, this is beef.

And I think this is beef, I'm not quite sure I think this is beef (audience laughing) beef or lamb, doesn't make any dif.. we'll build this, we'll build this for Bill.

Uncle Bill.

Put this all together, look at that we'll just build it up like this, that means you pick your choice, you can have any choice you want when this all done, now we are gonna take it to the Wok before you cook it, this how they do it, they put all the seasoning right into the bowl, sesame seed oil, a tiny bit of oil, a tiny bit of oil, tiny bit of chili oil this is how, very simple.

Soy sauce, they just pick everything together, this is dark soy and I use some rice vinegar, rice vinegar and also some wine, look at that, wine, wine, some ginger and garlic and some pepper and salt, very easy to do, you are ready to go, are you ready?

I hope Bill at home, you are ready.

We turn on the heat, we turn on the heat, and we are gonna do it, do my portion and cook this portion simultaneously, look at that, see it's got oil already in here, so you do not have to put any extra oil, okay.

Look, one, stir, two, stir (meat sizzling) (audience laughing) This is for Bill, and this is for me.

If you want more excitement, you can have more excitement make sure it's hot.

This is how easy to do Mongolian barbecue in a wok.

It's not like a typical stir fry, you toss everything together with all the sauce now it depends on how hot you want, you can make it very, oh look at that wow, this is truly Mongolian barbecue and it's done, when it's done, you transfer this plate this is for me, this for Billy.

(audience laughing) And we transfer this right here, look at how beautiful.

This is the Mongolian barbecue chicken for me, and this is Mongolian barbecue beef in a wok for Billy.

(audience clapping) now let me take you to the greatest outdoor party in the world.

The festival market in Singapore, where life is a picnic every night.

In Singapore, my favorite place is always the festival market.

I like the welcoming committee hey, how are you guys doing?

I love those hat's.

(live music) Can you imagine closing down the heart of the district every night for outdoor party.

People stop by here after work and get a delicious and inexpensive meal, al fresco.

I like to help out this way I can walk up my appetite.

Maybe it's time for a rest.

Evening's here are warm and delightful, and it's great to spend time outdoors with friends.

This man adds air to the tea by pouring it from one cup to another.

Wow, check out this world's biggest egg foo young.

And look at this whole grill fish.

(live music continues) The boss here is giving me this food for just a handshake.

I spoke too soon, they're making me earn my wings tonight.

(audience clapping) Isn't it amazing how everything tastes actually much better when it is cooked outdoors on a grill of course when you do it at home as I said, you can do it indoor, outdoor, middle of the door nobody cares.

(audience laughing) The next thing I want to show you i.. everything else ready with this wonderful chicken fajita with a Chinese accent, even though particular, our coal is fire up, so we're gonna do another wonderful grueling dish.

This is something everybody will love, tex Mex style, hot and spicy, everybody know fajita, they use a lot of beef and we use chicken, okay.

And we do it different, with a Chinese mandarin pancake or flour tortilla all I have to do first is get ready to marinate my chicken, I have a piece of chicken right here.

First, for the diet conscious, remove the skin, okay.

You do not want the skin, so we remove the skin, okay.

No good, save it for tomorrow.

(audience laughing) Remove the skin, because most people now a days do not want, but when you make soup stocks, you, you know what, when you make soup stocks, you should save the skin because the skin has a lot of flavor and of course I didn't even wanna touch my cutting board because I just have this little container, right here.

And the next thing I want to show you is, how easy it is to marinate.

I'm gonna put this two piece of chicken right here in this bag, okay.

And I am gonna marinate in this bag all I have to do is use soy sauce look at that, soy sauce, I use dry sherry, a rice wine and I use orange juice, and I use coriander, a tiny bit of coriander and dried tangerine peel, Chinese style, put it right here.

And also, I'm gonna use a tiny bit of lemon juice, okay.

Jalapeno chopped, this is really hot, this is extraordinary.

(audience laughing) and then a tiny, tiny bit of sugar, be creative and just the hotness and spiciness, ginger chopped, minced ginger, chopped garlic and then you mix them all up, seal this and then you just sit there while your watching your favorite cooking show like, Yen can cook.

(audience laughing) or dinner at Julia, or the food for.. ( shaking bag) mix them all up, move them around, the best way get rid of your frustration.

Now we are ready to cook, and then when its done, we're going to get ready to cook two things at one time one, I am going to pick this out and put this piece of chicken right in on the grill oh, look at this.

Right on the grill.

(meat sizzling on grill) this is marinated for approximately two and a half hours, okay.

In the meantime, I am going to warm up my flour tortilla on Mandarin pancake in this foil, two pieces of foil, cover this up like that, cover the whole thing up and warm up my tortilla, flour tortilla, like that.

Okay, in the meantime while I'm doing that, I'm gonna saute the rest of the vegetable.

Put a teeny tiny bit of oil, not much.

When the wok is hot enough, put a tiny bit of jalapeno, okay.

You can use a spatula or you can use your cooking chopstick again talking about chopstick, in the eighteenth century, there's some secret, organized crime in China, the organization, they use chopstick as a symbol to communicate what they do is they would put the chopstick in different way in a bowl of rice, okay.

And that means each spot they were putting it, give a different message that means, if you put the chopstick in the wrong place, you might end up in a bottom of Young Chi River.

(audience laughing) Toss, more chili is great, tex Mex, why not.

(audience laughing) Particularly, I am cooking this for you look at that, this is done, this is all done don't have to worry about it, look at how beautiful.

This piece of chicken is, look at that.

Look at this, huh.

Look at this, beautiful piece of chicken.

In the meantime, we're gonna set aside and get everything ready.

Here I have avocado, and make sure you set this aside I have some sauce here, open your avocado, open it up like that, and then of course, remove this and then, you can cut this up and you can garnish this, remove this, and whole thing comes out and then you can julian this, one, two, very very thin slices like that, this way you can actually fan it all out like that, fan it all out, and you transfer this, and you put it right here.

See that?

Very very simple, everybody can do it its not problem at all, and then this is done and the chicken is done, and you got to cut up your chicken into thin slices and very fast, cut it at an angle, angle, angle, angle and set it aside, put it right here and then you put the vegetable right on this side okay, this is really wonderful.

And then of course you have more, you cut a couple more pieces set it aside, put it right here so this way everybody have a piece, and then of course you do not forget your fajita, two pieces.

And you roll it up, roll it up like that, and you put it on the side and then of course you garnish with more cilantro, right here and you have a beautiful Tex Mex Fajita.

(Audience applauds) The next time your friends want to eat out with you all you have to do is have them over to your place and eat outdoors instead.

'Til next time, pack a picnic, smell the roses around you and remember, if Yan can cook, so can you!

“Goodbye!” (##!)

(Audience clapping)