(Grand theme music playing) (film reel clicking) Diamond head in Hawaii.

Many people visited and left with pleasant memories.

It's a great melting pot of different ethnicities.

Is food representing different ethnic groups of which Chinese food have been enjoyed by many.

The standard and quality of Chinese food here in Hawaii is comparable to the major cities like San Francisco, Los Angeles, on the mainland.

Hong Kong, Taiwan in the Orient.

It is for this reason we present you this Chinese cooking series.

Hi, I'm Titus Chan inviting you to stay on with us, something that you would enjoy.

From the borderland between East and West Honolulu, where fine Chinese cooking flourishes.

Join us in saying Aloha China as we sample a taste of the orient with your host, master chef Titus Chan.

Hey host, welcome to our first show and we'd like for you to stay with us from now on because this is the first show.

We want to give you a treat by showing you how to work with the lobsters because they are not only good eating, but yet they are fun to work with in our show.

They'll be good eating, they'll be fun.

So stay with us from here on.

Now the first thing I'd like to explain it to you would be the type of lobsters.

These big boys got a big claw and then he come from Maine.

So we call it Maine lobster.

It's got lot of meat in here though.

Yeah.

Now this kind, we call it spiny.

It's from the Hawaiian waters.

We call it Hawaiian spiny.

Okay.

Now how do we select a lobster?

Uh, the way to do it would be to pick it up and weigh it.

If it is heavy for its size, then it's a good one because he is full of meat.

Yeah.

Then if it were live one, once you pick it up, he fight you.

The more he fight the better.

He's fresh.

So that's the way to select your, uh, lobster.

Now on this part, there are some lobsters don't come in this kind of shape.

So for this one, generally we refer it as a lobster tail.

Yeah.

Uh, a lot come from New Zealand.

So, uh, uh, in the professional field, we call it the New Zealand lobster tail.

Some lobster, uh, frozen one come in this shape.

Now, in most of the western restaurant you eat, uh, the only the tail, only the uh, uh, Chinese restaurant, the head, the tail, everything else together.

So that's a little difference there.

Yeah.

Okay.

Then, uh, lobsters are fun and they can make a lot of, uh, decoration out of it.

Uh, now, like looking at this photo, the lobsters are from Maine and they making it like, uh, lobster flowers.

And then, uh, the next picture you see, uh, the center claws is riding instead of what the reindeer is riding on lobsters.

Then this dragon made out the lobsters.

Yeah.

Uh, dragon representing, uh, power authority that he's the symbol of the emperor in China.

And then the last photo you see is a bald eagle.

And, uh, all the, uh, what you see is actually the little tip of the tail of, uh, a lobster.

Actually, that little eagle would take about 5,000 shells from the, uh, lobster tail.

So that is very interesting.

Alright, uh, then let's do a dish.

We call it the Chinese classical dish lobster with black beans.

Now the way to do would simply be, uh, take one lobster, huh?

Right down.

Then you, uh, cut it.

Cut it up.

First you, you break this.

Yeah.

You simply break it, breaking it up.

If, if you think this way is taking you too much, simply use a tower.

Should do it.

Yeah.

I've been doing it for this for so long.

Don't even couldn't care less.

Then you chop this sharp stuff off right over here.

Otherwise one bite.

Ooh, you hit the ceiling.

Huh?

So you chop that off.

All this sharp stuff right here.

I want you to chop it off.

Chop that.

Then the, the tail cut it off a little bit.

So now, boy, one one little lobster.

Uh, this is about pound and a half lobster.

Don't really give, give you too much though.

This lobster cost me 9.95.

Uh, very small one.

Then you cut it up, uh, this way.

Cut it up in half.

Yeah.

Then you further cut it up like this.

So one piece of lobster, the tail part only about six pieces.

Every bite is 73 cents.

Don't, don't forget that.

Okay.

Then you got the head over here.

Break all this up.

Break this up that you don't want.

Yeah.

This part you can, you can save.

This.

Some people, some people use, some people don't.

So, uh, I think we better not fool around with it too much.

It's hardly any, uh, uh, meat in there.

Yeah.

So this part is good.

This part.

Cutting.

Cutting it up.

Cutting it up.

One more time.

Now it's a little messy at this point, so we are going to wash it a little bit.

Clean it up a little bit, huh?

So all the, uh, putting in here to, to, to give a nice clean wash. All right, like that.

Then let the drain a little bit.

Set it up and let the drain.

Then we leave it here for a little while.

Now we got to work on the black bean though.

This is what we call by black bean is fermented.

Yeah.

We call it fermented black bean and it comes from cellophane uh, like this.

Then you take for one lobster, you take roughly about, uh, oh two tablespoons, soak it in water, uh, 10, 15 minutes until we soften up.

Then you pick it up with your hand and combine in garlic.

Yeah, roughly about, oh, let's say, uh, two teaspoon of garlic.

Finely chopped.

If you don't want that strong one teaspoon would do.

It's a great bargaining day.

Then you mix up a little bit.

Yeah.

Mix up.

Mix it, mix it, it up.

Mix it up.

Good.

Starting your wok over.

Medium high heat.

Let the wok absorb the heat for a little while.

Then starting the wok by putting in about, uh, two teaspoon of oil around the edge of the wok.

Hot.

A good.

Now a fourth, a fourth of a cup of ground pork.

You're putting it in slightly bang a little bit.

The ground pork part is to give you, uh, a little support on taste.

That is very important.

Yeah.

Some people don't do that way, but it's, uh, optional item if you want to.

This would be a good way to do it.

Now, after the it is done, then you move it aside.

Yeah, you move it aside.

See to it there are little oil in there.

Huh?

Now you see there's a little oil in there.

If you don't have any oil left over here, then you must add a touch of oil so that the beam can be stir fry.

You must, uh, move.

Keep moving now.

Otherwise, when the bean burned, then you got the feed her taste.

So make sure you, you turn, turn it like that until, hmm, it really smell good.

Then you put this aside.

Yeah.

Now no more oil in here.

Now a touch.

More oil maybe.

Oh, a teaspoon of salt right around here.

Let it heating up.

Then here goes your $9.95.

Alright, dump it right in there.

Stir fry a little bit.

Let the, let the, let it sit a little bit here for, uh, a little sauteing effect.

The lobster doesn't take long to cook though.

Huh?

Then another half a teaspoon of solar oil around the edge of the wok.

This would create a nice yellowing effect in there later on.

Uh, that nice blending effect coming out from the, uh, lobster meat.

Now up to this one, you can mix some together now.

Yeah.

Everything in here, mix it there together like that.

Then what I want you to do is to put two teaspoon of wine right around the edge of the wok right there.

Then one cup of chicken broth, Putting it there.

Okay, you now you can turn the heat on a little higher.

Then I want you to cover it for about a minute or so.

Lobsters are very expensive though.

Therefore by the time we are to put it on the tray, we like to decorating up a little bit.

This is all vegetable cutting.

Vegetable is cheap, therefore, uh, you can put plenty in it.

Eh, Chinese are very good at that though.

You know, Chinese are like, they are very good in stretching.

And folks at home in my tiny rented apartment, I let my telephone ring eight times before I pick it up.

So people say, wow, this guy lives in the big house.

Now at this point, the uh, sauce is coming out Good now.

Yeah.

So we do the seasoning.

Okay.

If you can find it, one teaspoon or two teaspoon of oyster sauce would be very good.

Yeah.

Uh, maybe just a touch, maybe one teaspoon or so of soy sauce because the black bean is very, very, uh, salty.

Yeah.

Now this, if you can find it, find about, uh, uh, a teaspoon or so sesame oil, and then you stir it up.

Stir up everything.

Make makes it it good.

Makes it good.

Okay.

Now at this point then you separate an egg.

Yeah.

We simply do the using the egg yolk, Eh, like that, whip it a little bit.

Wait till the sauce coming.

Coming back hot now.

Yeah.

Then you drop it in to add a touch of, uh, body to it.

Yeah.

Then, uh, a little bit corn starch, maybe, uh, two teaspoon of corn starch mixed with one teaspoon of water.

Uh, uh, one tablespoon of water.

Yeah.

Two teaspoon of corn starch, one tablespoon of water drop in a little bit and making a nice sauce in there.

And then lastly, maybe, uh, a third of a cup of green onion.

Putting, putting in.

Now it's coming up.

Good.

Now looking like this.

Know like that.

Then we will take it out and putting in the touching up the decoration like that.

And then putting back up, eh, putting the lobster in.

That is a very expensive dish, but it's very, very good to those who can catch it for yourself.

It would be really nice.

Okay, that's the first dish, lobster in black bean sauce.

Now folks, let me introduce you to Eileen Carlos.

From time to time she come in, we'll talk to you about nutritional values.

Let's talk about the slow calorie, high nutritious seafood dishes that Titus is preparing.

Compare one serving or three ounces of a hamburger patty and you get 225 calories.

Compare that with fat fish for 120 calories.

Lean fish 90 calories and shellfish, just 85 calories.

Seafood are rich protein foods containing complete and digestible protein for bodybuilding and fighting infections.

From the white meat to the darker varieties, the white fish are lowering calories on are class as lean fish and the dark fish meat as fat fish.

The white species like perch called or halibut containing from two to 6% fat.

The fat species like salmon and macro up to 20% fat.

But this is lower than the fat found in most land animal meat as beef or pork.

All shellfish as lobsters, crabs, shrimp, oysters, scallops and clams are lean.

Whether you eat the fat fish or the lean fish.

Most of these fats are the polyunsaturated type as opposed to the saturated fat of red meat.

And research shows that adding polyunsaturated fats to your diet will actually lower your blood cholesterol.

You may eat the right foods and get all the vitamins you need and save you money on supplements.

All varieties of the fat fish have the vitamins A, D, and K. The important B complex vitamins are in all seed foods and this is needed for your steady nerves.

And pep seafood are a mineral gold mine, especially in the shellfish.

There is iodine, magnesium, calcium, phosphorus, iron, potassium, and copper.

And this is for your teeth, strong bones and muscles to build your red blood cells and to regulate your body functions.

Now note that the sodium naturally found in seafood does not exceed the level prescribed for low sodium diets.

To store your seafood, place your dry dress, fish in a dish and wrap just loosely with plastic wrap or foil.

Your shellfish should be kept in cracked ice in the refrigerator and use either one within one day to store your seafood.

Wrap it in a moisture vapor proof wrap and store below a zero degrees Fahrenheit.

After thawing, use immediately and do not refreeze.

Your lean fish may be frozen for up to six months, but the fat fish and shellfish only three months.

Defrosting seafood at room temperature causes sogginess flavor loss and encourages bacterial growth.

Just partially thaw your seafood in the refrigerator.

One pound dollars in 24 hours or under cold water in its wrapping your breaded seafood, however, goes straight from freezer to pan.

Now let's go back to Titus Chan for is good tasting lobster dish.

Now let, let's do lobster in white sauce.

So you take a lobster tail.

Let's say about a oh half a pound.

Cutting up like that.

Yeah.

Using, cutting up like that.

Then you break it, break the shell, break it way down, take it out like that.

Every little meat counts now then do that way and wash it.

Clean a little bit, then cut it up.

Now looking nice and meaty, huh?

Yeah, cutting up in half and then go half and then half and then half.

That is a nice thing.

So easy to do.

Then what we need a little fresh ginger root.

If you can get it.

If you cannot simply a little bit, uh, a, a couple of teaspoon or finely chopped, uh, uh, garlic would do.

Yeah, this would is a little too much.

Let's just stay about half a square inch roughly.

Then you crush a little bit.

Finely chop starting your wok.

Medium high heat for about a minute or so.

Two teaspoon of oil around the edge of the wall.

A little old water in there.

Then put this in.

Huh?

Stir fry a little bit until it smell good Like that.

Boy, I wish you can smell with me.

Okay, now then that's your lobster meat.

Let this saute here for a little while.

This is uh, a little bit, uh, what we call straw mushroom.

And you don't have to use Chinese straw mushroom.

Any kind of mushroom would work.

Well, uh, this would give you a nice, you see a nice little uh, pattern looking like an umbrella about four to six ounce can do it.

You, you drain it.

Yeah, like, like this.

You don't, you don't need the water.

Then at this point add about, uh, another half a teaspoon of oil along there.

Then you turn it one time.

Add this wine.

Huh?

Two teaspoon of wine around the edge of the wall now smells so good.

Hmm.

Then then half of a cup of chicken broth.

Now do the seasoning.

One teaspoon sugar.

Salt and pepper to taste.

Of course sesame oil if you like to have putting it in.

Then mix it it up.

Yeah.

Mix it, mix it, mix it, it up.

Now turn the heat high a little bit.

Then a third of a cup of regular drinking milk putting in there.

One egg white lightly whipped.

This egg white would give you a body putting in here.

Yeah, putting in there.

Hey, I saw what we need.

Then you can be pretty much ready as soon as it come back to heating it up.

Now heating it up is beginning heating it up now.

Yeah.

I touch a corn starch if you like.

Yeah.

Maybe.

Oh, a teaspoon or corn starch.

Two teaspoon of water and mixing it up a little bit.

Then taking it out.

Ah, it's a good looking dish.

Nice lobster dish.

Here we are folks on each of our program, we will show you how to decorate your food.

It look, eye appeal and then by simply cutting some vegetables.

So today we are going to do the carrot statues.

So simply you pick up a piece of dai corn or turnip, you grate it like this.

Get a few thin pieces out like that.

Now if it were too big, you simply cut a little bit, then you go again.

Then once you got all that, you take it out, uh, be, be better for you to put it on the water.

A little easier to work when you do that.

Yeah.

Then you take some, uh, carrot out, Grating it so that it would be very thinly thread like this way.

Now you just go like that.

Yeah.

Then it comes out nice though look.

You see this is give you the feeling.

Then also you can do some, uh, cucumber to give a nice color contrast on that.

So the cucumber grading would be more or less just like what we did a while ago.

Yeah.

Now you do it like that.

Then it comes out.

See how nice that is?

Beautiful color contrast.

Then the same way you probably want to grate some of this kind of vegetable may be red, uh, cabbage or, or white, whichever you, uh, prefer.

Now we take all this away and showing you, uh, how to wrap it up now.

Looking like this now, huh?

Then you put at random as much as you like, pass it down.

Good white stuff or any order doesn't make any difference.

Yeah.

And then the green stuff here.

All that.

Tighten it up.

Good.

Tighten it up.

Good.

Now roll it up tight.

Make sure it is tight.

Now roll it gold like that.

Then you cut the end straight side the same way.

Cut the end straight, Wet your knife a little bit.

Then you cut like this.

Now when it's wet, you don't even need to use any, uh, toothpick.

Putting like this, like that.

Let's try one more just for the fun of it, huh?

Got to select a nice window.

Oh, okay.

Now that's a nice piece.

So put it in, put it in like that as much as you like and uh, uh, any kind of arrangement would do and fold it up.

Type.

Fold it up good and tight like that.

Eh, that looks good.

Then cut this side and then cut this side.

Then you do like this, ah, putting on this side and putting on this side.

Now should you want something fancy, you cut a little flower like that and putting it in in the center and a few pieces of this, it would run up.

Looking like this.

Very, very pretty and simple.

Try it On the next Aloha.

China Titus goes on location to a kitchen boutique to show us how to select Chinese cooking utensils.

Then in his kitchen, Titus cooks fried rice after the style of the scenic city of yang chop and ends the show with steamed clams in beans sauce for the calorie conscious selecting utensils.

On the next aloha, China.