(Joyful music) (clapping) - People nowadays don't eat lunch, they do lunch.

So today, let's do brunch and after we do it, we can eat them all up.

The first thing I wanna do for our brunch is a dish I always like to do because it is light and velvety and smooth and is wonderful.

And I call this steam savory castor.

Here I have a big bowl here.

And we have four eggs.

Now everybody know castor is an international affair.

In France, we bake castor, in Spain, we bake castor, and in other countries, we're all bake castors, but in China, we steam it.

It is a wonderful secret because when you steam it, it takes half the time.

Nice and easy.

I have egg, beat it up.

Now in China, they don't have this fancy stuff.

This is exercise.

(laughter) By the time you finish I guarantee you, you will burn more calories than you ever consume.

And then also I want to put a tiny bit sesame seed oil.

Okay, one teaspoon, a dash of white pepper, and a tiny bit of salt.

Okay, make sure you can use salt and you can use a tiny bit of soy sauce but salt is because it doesn't stain it.

In the meantime, I also will cut up a tiny bit of green onion and also have some crab meat.

You wanna put the crab meat in there.

Okay, make sure you break them off so they're nice and smooth, okay.

In the meantime, you hit up a walk with a lot of water, so you create some steam.

Okay, let's put the crab meat over here.

This is about four ounces crab meat.

We also cut up some green onion right here.

(tapping) (clapping) Okay, now when this is all nice and done, let me show you how easy to do this.

Let's look at this.

When this is done, mix them all up.

Also use approximately, ah, look at this.

This is about one cup to one and a half a cup of broth, chicken broth.

This way the castor will not be too hard, too firm, it will be smooth and velvety.

Okay, look at this.

Make sure.

(laughter) You can take a nap.

And then you go 1, 2, 3, okay.

You put it right here.

Look at this.

This is great.

Okay, look at this.

It looks terrific.

Nice and smooth.

Just in case you can't find the crab just put over here.

Make sure you have enough crab here.

And then you sprinkle tiny bit of green onion , tiny bit of green onion, tiny bit of green onion, and then you can steam it.

Now when you steam this, make sure it's very important to use slow heat.

So you let the water simmering just create enough steam.

In the West, we use the steam to steam the train, power the train, power the boat, but in China, we use all the steam to power our kitchen.

Now when this is nice and ready, all you have to do is steam it until they're nice and smooth and cuddery.

But make sure you don't turn it down too low.

If it's turned down too low, we have a few done ahead of time.

And I wanna show you if it's too slow, you know what happen?

The egg will be too runny, and you won't be able to catch the damn thing.

Look at this.

This is marvelous, modern technology.

And then when it's done, all you have to do is put this.

(laughter) Wow, never do this again.

(laughter) Marvelicious, look at this.

(clapping) Now I wanna set this aside.

We're gonna set this aside.

We're gonna do a dish.

I guarantee you, you will enjoyed it.

I call this asparagus with a spicy vinegarette.

Okay, here, I have some asparagus here.

Today I aspire to asparagus.

Is easy going, you know why?

Because this dang thing is very easy going because you can steam them.

That's how you do it.

A lot of people they just snap this off.

When you snap this off, you waste a lot.

This how they do it in restaurants, they go like this.

See, they kind of trim this.

They trim this and they trim this and they set it aside.

And they trim this and they trim this and they set it aside.

Okay, this way, you can use the whole thing.

All you have to do is trim a tiny, tiny bit left.

Okay, and when it's done, you can do it either.

Let's get rid of these and clean this up.

It doesn't look too good.

If you want, you can cut this like this.

Cut this at an angle like this.

So you can put them like this.

Put them like this when you garnish, your dish.

Then the next step is quickly to steam it or pearl boil it over there.

Because as I said earlier, you can simmer it, you can steam it, you can water blanch it, or you can micro microwave it.

It is very easy to do, particularly when you are reading your Sunday .. you can microwave it.

Okay, here I have a little bowl, I'm gonna make the vinaigrette dressing.

I wanna add some hot and spicy in that store.

Let's get a chopstick.

Here I have approximately half a teaspoon of toast sesame seed.

Please come out.

Some Sichuan peppercorn, and also a tiny, tiny bit of ketchup, one tablespoon of ketchup, and also sesame seed oil.

Look at this one tablespoon two tablespoons of sesame oil and also use a tiny bit salad oil and also use tiny bit of rice vinegar or regular distilled vinegar.

Okay, and basically you also, to make it hot and spicy, you put a tiny bit of chili.

Look at this chili.

This would give it hot and spicy and wake up your guests and get them out of bed and with their appetite.

And then you put that last minute, you put soy sauce, look at this.

Two teaspoons of soy sauce, mix them all up.

Now look at how beautiful this dish.

After you water blanch it, you can run it over icy cold water and then you put the dressing right on top and serve it like this.

This is one cold dish that is very, very hot.

(audience clapping) You know, the Chinese love to eat barbecue, even at brunch.

So if you don't believe me, you just ask my friend.

My good friend and I are hanging out in a barbecue Cal in Chinatown every day.

He works here for the time being anyway.

Oh, we have a customer.

(speaks Chinese) (paper crackling) Oil, foil.

My good friend always give 100% of himself to the job.

This morning weighing about 375 pounds by the end of the lunch rush, we are probably down to 103 pounds.

Besides this suckling rose pink, we also have a lot of other ready to eat foods.

For instance, we have the soy sauce stew duck, Cantonese roast duck, steamed chicken, and also soy sauce chicken.

Aside, we have some of your favorite barbecues spare rib roast pork, and we also have rows of paid pearl duck, Cantonese style.

Look at this wonderfully crispy and succulent and delicious.

We sometimes also have the Chinese of colonel center chicken.

Some customer like it a little bit, the fattier part or the leaner part.

We do custom order right over here.

So buddy, hang in there, pal.

( audience clapping) That barbecue place was quiet a hang out, wasn't it?

Now I wanna show you how the Chinese homemaker or chef cut up a pineapple.

Okay, here, you pick this up, set it aside.

This will last for two months, use it as a garnish.

And then you turn it to the other and you cut it up and you set it aside.

And then we go 1, 2, 3, 4, 5, 6, 7, 8, 9.

Set this aside because you don't want this.

Now if you look at this, this is still have to be done because you see all these eyes, you gotta get rid of this.

Otherwise very, very hard.

It will ruin your whole appetite.

So all you have to do is this how the Chinese chef do it.

Look at this, one cut along here and then cut it along here and you get rid of all of these eyes.

I wanna show you, you see all this eyes, all gone in one .. Show you one more time.

You see this one row of eye, two row of eye, gone.

So all of this are clean.

And then after that they cut in half and cut into bite sized pieces.

It's very easy to do.

Here, to save time we have cut up something ahead of time.

So we're gonna do a very, very good dish.

I call this food in gingered plum wine.

Here I have a big bowl and I am gonna put some pineapple.

We already cut up one inch cube.

Put it right here and we also have some mandarin orange.

One can of mandarin orange, put it right here.

And we also have some plum wine and also some syrup from the ginger.

Here I also have kiwi fruit.

Now I don't know how many of you know that not only you love kiwi fruit, I love kiwi.

Kiwi fruit was originally from China.

In China we called it Sichuan wild goose berry, somebody called it monkey fruit.

We have been monkeying around for 2000 years.

Cut it up, set aside, cut it up, set aside.

This is one way of doing it.

You go 1, 2 you set aside, put it here.

And you go 1, 2 set aside and you put over here.

Now you can also slice a few of these, okay, for garnishing purposes.

So we set aside a couple of these for garnishing, the rest we're gonna put it right in here.

Also everybody I don't know how many of you know that, somebody if you are from New Zealand, a bird in New Zealand also called kiwi.

Okay, but this particular dish is not for the birds.

We're gonna serve it for ourself you and me.

And then here you see this is, pre serve candy ginger in a jar.

Look at this.

I have this underground for about .. (laughter) And this is history in the making.

Put them all in here.

You can use the whole one because they are made from young ginger so very n.. or you can chop them all up.

And the next thing you do is put the plum sauce.

Here I have approximately a quarter of a cup of plum sauce right in here, plum sauce.

They got a spiciness.

And tiny bit of syrup from the ginger.

Put it right over here.

Then you mix it up, okay.

Before you mix up you can also use some plum wine, okay.

Plum wine is nice and sweet, plum wine.

Normally, you drink it after dinner.

But personally, I like it before, during, and after brunch.

(laughter) And then when this is all ready, it is bea.. And then you garnish it up and you go 1, 2, 3.

And then you garnish it with a tiny bit of this.

Marvelicious.

( audience claps) Now, I'm gonna show you how to make another marvelous dishes.

This is this particular dish, I'll called it the country style sausage patty.

And I cook this every Sunday morning, Saturday morning, every morning if I have time.

All I have to do let me get rid of these.

Always clean up, be a clean cook, okay.

All I have here is all this ingredient everybody can see.

I have some lean ground pork.

You marinate the lean ground pork and chop up some ginger and green onion.

Let's cut up some ginger, mince the ginger, done.

Mince ginger, done.

(gibberish) (laughter) Make enough noise to drive everybody cr.. And then I also have some green onion, put them all together.

Okay, two green onion.

(clapping) Great exercise.

Mix them all up and then also you put all the othe.. Look at this.

We're gonna have one tablespoon to two tablespoon of soy sauce, have some corn starch about a teaspoon to two teaspoon, black pepper, put right in here, and also some dry sherry, two tables dry sherry, one teaspoon of sesame seed oil, mix them all up with five chopsticks.

Most efficient.

Okay, and then after that you are gonna make patty.

Meat patty kicks, okay?

Wolf, we'll make this with beef.

That's why we're making hamburger.

So for ladies out there beef kicks.

(laughter) I never understand why.

There's no ham in hamburger.

Why do they call hamburger?

If you're on a diet, (gibberish) (laughter) perfect patty.

And then you put a tiny, tiny bit off oil here.

You're gonna make one patty and then if you have time, you can make more patty.

(laughter) If you are using turkey, you can pick out all you want because it's lean.

Okay, if you want you can even cover up.

But all you have to do is brown this on each side for approximately two to three minutes, when it's done, you'll serve.

We'll cover this up a little bit, steam a little bit and then I wanna show you how easy it is to serve this, okay.

This is very easy to do.

Put a garnishing here.

Get the ladle, get this out and put this patty 1, 2.

Marvelicious.

(clapping) No brunch is completed without hot sausages.

To help us to make some fresh sausages, let us welcome the bonafide sausage king, author of Hot Links and Country Flavor, my good friend, Bruce Aidells.

( audience claps) - How are you doing?

- Well, thank you so much for comi..

I love sausage and Bruce makes a sausage.

So we're gonna do some sausage with meat dish.

- That's right.

So what we have here is a little bit of ground pork.

Now what's important is that it's a very coarse textured, it's a little bit coarser than the other sausage that you made.

But the basic process is exactly the same like the sausage that you made earlier.

You just start with your meat and add your spices, just that I'm gonna add a little bit different spices, but these are Chinese spices in fact, we should say what the sausage is called.

It's called lap chung.

And in the front part of the counter here are some various versions, including the one that I made myself.

These other ones we bought in Chinatown.

This one is a regular fetti pork sausage, a lot of pork fat.

This is lean pork sausage, and this is duck liver sausage, it's darker, and this is the beef sausage.

And now I finally figure out.

Everything in America grows bigger, even the sausage is bigger.

- What can I say.

- This is Bruce sausage, we're gonna use in our dish, in our hash brown.

- Right.

- Okay, I wanna show everybody how this sausage you m.. because this way everybody can try to how to make it.

- Okay, so let me put the spices in.

You put two teaspoons of salt.

And my basic rule of thumb for any sausage I make is one teaspoon of salt for every pound of meat.

I'm sorry for every... Yeah, one teaspoon for every pound of meat.

Then we're also gonna put some soy sauce in so that's gonna add a little bit of salt.

That's why we only use two teaspoons for the three pounds of meat.

So we're gonna put a little bit of soy sauce in about two tablespoons and I'm like Martin, I can eyeball it perfectly.

- This is the first time that I ever see Bruce actually, me..

I am impressed.

- Okay, this is some sherry.

That gives it a nice little flavor.

Or you can use some Chinese wine.

That will be good too.

- Yeah, Chinese rice wine, a lot of of them are 80 pov, 130 pov and you can put some socks and everything else on.

- Be careful, be careful because we're gonna put scotch in here too.

You don't want drunken guests.

So, okay, so we just put a tablespoons, is that right?

One tablespoon of that.

Okay, now comes the scotch whiskey and use a good scotch.

I'm not showing the label because this is public television.

But anyhow, use a good scotch and three tablespoons.

- That's why in China, you use three to four tablespoons.

They always serve the Chinese sausage towards the middle of the night.

So just in case, you can still go to sleep.

(laughter) - This stuff works now.

The other thing we wanna put in is some Chinese five spice powder and that has a wonderful aroma.

- That is good.

- Yeah.

- The Chinese five spice powder is .. because it has star anise, fennel, clove, cinnamon, and also a tiny bit of dry tangerine peel powder.

- Yeah, so in goes that and of course I forgot an ingredient because I wasn't paying attention.

That's one thing when you put the spices in it's not the time to ball out the kids, to get on the telephone.

Concentrate or you make the same mistakes I do.

We're gonna put about three tablespoons worth of brown sugar in.

So this is a sweet sausage.

I kind of overdid it, but that's good.

And let's see a little bit of water just to moisten, but we have a lot of liquid in there already.

So just a little bit of water, okay.

And then the fun part is when you get your hands in, I have 10 chopsticks, he only had five before, I got 10.

So I'm gonna use both hands.

And the trick on this-- - I have 12.

(laughter) - Yours are longer than mine, too, Okay, so you wanna squeeze and knead the meat while you're doing this.

That way you get the spices on.

Doesn't that smell good?

- Yeah, that smells marvelicious.

Marvelous and delicious.

- Okay, so it's-- - Let us stuff over here.

We'll get some sausage out and see how it comes out.

In the meantime, I'm gonna get ready to cook.

Okay, while you're getting ready, stuff the damn thing and we'll get to cut up some red bell p.. because we want to make the Chinese hash brown with Bruce Aidells' Chinese sausage.

(repeated tapping) Very fast, some bamboo should cut in half, cut into chunks.

Let's put all that.

What kind of casing do you use?

- This is a hog casing.

And what it is, is the intestine.

All the tissue has been removed and you just have the membrane.

So it really has very little flavor, but of course it gives you something to hold the sausage meat.

Otherwise, you wouldn't have sausages.

- Why don't you just make it more down to earth?

This is pig's casing.

- Right, this is pig's casing.

- Okay, let's cut it up.

And then also we have about one pound of thin skinned potatoes.

So we're gonna put them all together and stir fry.

Let's take a look.

- Whoa, look at that.

You know what's happening?

- I have no idea what's happening.

- The meat's coming up, but there's no casing so I have to pull a little bit of casing.

I'm busy watching you, Martin.

So there we go.

- That looks-- - isn't that wonderful?

- very fast, very interesting look at that.

(clapping) In the meantime, we are gonna do our head sprang.

Look at this.

When the work is hard, use approximately one tablespoon or less of oil because this is sausage already have some fat so we don't want to use too much.

We'll use about a teaspoon at the most.

Okay, as Bruce said Chinese call lap Chung, lap Chung.

We're gonna cut up some...

I have tried your sausage a couple of times ago, it's very, very nice and I love it.

So we are gonna cut it up.

- And you didn't get drunk?

- We did not, ho it was marvelous.

And then when this is nice and done, we'll stir fry this.

Put a tiny bit of garlic.

Garlic, let's put the garlic in there.

More garlic.

Okay, and then when this is ready, stir fry the sausage.

The sausage has been baked in the oven.

- Yeah, normally lap Chung is an air dried sausage that takes many many weeks.

We don't have the time nor the proper conditions to do that.

So this recipe has you cook it very, very slowly in the oven.

So this is a completely cooked versi..

It's much safer that way and I don't want anybody to get sick so that's very important.

- Me neither.

That's why sometimes I don't even eat anything I cook.

(laughter) Wow, look at this.

This is a Chinese style hash brown with Bruce Aidells' sausage.

And when this is nice and done, we'll serve it in a gigantic bowl.

- Okay, I'm ready.

I've stuffed all my sausage, do you wanna have a little contest in tying them off?

- Okay, let's do it.

- Wait wait, we gotta start together.

- Let's do it together.

- Okay, so what you do is you pinch the first one and that gives you the length to measure the second one that gets twisted.

Okay, pinch the third one measure, and there goes the fourth one.

- Wow, I have short.

- Yours, are short.

(laughter) How come yours is so short?

- I have no idea to put on Chinese dish.

(clapping) I cannot believe it, this is marvelous.

Look, look at this, long and short.

I have made it.

(laughter) - I don't know who won, but we'll let you guys be the judge.

- Yeah, I don't know about, most of the time you go out to Chinese restaurant or Chinese store when you buy sausage, they're always in a pair with at the string attached.

But you buy the whole package there's no string.

So I guess they take all the sting for you.

- Yeah, it's hard to package the string.

- I am gonna try this myself.

But since Bruce Aidells, my good friend, you can see he love big brunch.

So Bruce, this is for you and more for you.

(clapping) - Okay, where's the fork?

(laughs) - Bruce, this brunch is fit for a king.

So thank you, Bruce, for helping us to do a brunch today.

So until next time, Bruce and I will say, "If Yang can and Bruce can cook so can you."

“Goodbye!” (##!)

(clapping)