(Joyful music) (audience clapping) - When I was a kid, we used to have our meals set out on the porch in the summer time.

I still enjoy dinner under the stars.

Look.

A star is born!

Talk is cheap and I am starving!

So, we are going to fix our first dish.

This our Cantonese roast chicken.

It's very easy to do, everybody can do it.

The most important ingredient in this particular dish is the chicken.

We're gonna first marinate a chicken.

You can use this chicken right here, this is a chicken fried, you can use roast.

You can use a roast chicken.

There's about three to three and a quarter of a pound.

We're gonna marinate it with the following ingredient, we have some five-spice powder, some salt, and a tiny bit of garlic and ginger and some soy sauce.

This all purpose soy sauce, go well with all the stir fry dishes as well as roasting, barbecue dishes.

All we have to do is mix all of these together.

Mix all the dry ingredient together, put it right here.

And have some garlic, right here.

One piece, ha!

Put it right here.

Ginger, ha!

Right here.

Just press it, ha!

Right here.

Then, when it's done, you rub this inside .. Rub the dry ingredient inside out.

Rub it outside, okay?

Make sure you got a nice flavor, okay?

Not only outside and inside the cavety, but also inside the chicken underneath the skin, okay?

Very important.

Marinate it under the skin.

Beauty may only be skin deep, but taste bud goes deeper than that.

The reason why I do that is because this way the flavor go underneath the skin, right next to the muscle, okay?

Aside from that, I also put a piece of ginger on each side so to flavor.

Some garlic on each side, okay?

Garlic on each side.

And then to get that nice golden brown color when it's roasting, I am going to put in a tiny bit of all purpose soy sauce.

To get that nice beautiful golden brown color, okay?

Make sure you rub it nice and even.

(audience chuckles) - Nice and even.

You can do it for half an hour, to two hours!

Nice and beautiful, and once it's done you put this, wipe your hand, okay?

Make sure you get this wonderful roaster.

I don't know how many of you have ever seen this.

This is a vertical roaster.

Looks like the Eiffel tower in Paris.

You see why you do it?

Because you're gonna put the chicken right on top of this vertical roaster.

When I first saw this, somebody told me, "We're gonna give you a vertical roaster," I thought we're talking about a stand up comedian.

(audience chuckles) - Now look at this, everybody look.

Look at this.

This where the flavor would make.

Put it one, two, three!

Let's just sit there and sit tight, don't move.

You know why this is so good?

Because you cooking the chicken inside out.

This heats up not only the heat will come out from inside, go all the way, like a chimney.

But also this little spikes here, heats up the chicken inside, so you cooking the chicken a lot faster.

When you cook chicken like this, they are juicy, succulent, tender, and not only that, it save a lot of time.

So that's the reason why you use this vertical roaster.

And it's marvelous, you turn this up here.

Turn this up here.

If you want, you can even put a li..

Right in here to get the flavor.

You see, this is how you do it.

You bake it in your oven for approximately 375 to 400 degrees for about 40 minutes or so.

And then you take it out and you glaze it with hoisen honey glaze.

Now, I wanna show you this I have done ahead of time.

So I'm going to go to the oven and pick up the one that I've been cooking for approximately 35 to 40 minutes cause I wanna glaze it.

So I'm gonna take this out from here and glaze this.

And the great thing about this cooking the chicken in a vertical roaster is the fat drip all the way down so you don't have to have fat.

So the skin is so crispy and so juicy.

And this is a mixture of hoisen and honey and a tiny bit of sesame seed oil.

We'll glaze this on all side.

Now make sure when you touch things that are hot.

Never, never touch things like that.

Always move so that you will not get burned.

Look at this, make sure you braise, then put it back.

Braise it for about five to 10 minutes, okay?

This way, you have absolutely golden brown color.

Braise the whole thing, braise the whole thing.

And then, we will remove this and set this aside, and put it back in the oven.

Okay, look at this.

Wow it's hot.

We'll put this back in the oven and let it braise for a little while and then they are absolutely delicious.

In the mean time I have some time left so I am gonna show you how to make a Chinese potato salad.

Everybody knows German potato salad and this is, this Chinese cousin.

What makes this potato salad Chinese?

You cut the potato into little dice like this.

Okay, one inch dice.

Mix them up, you do not even have to peel them, okay?

And then, we gonna cut up some of the other vegetable, right here.

Some bok choy.

Cut it up.

Put it all together.

One, two, three, four, five.

Okay, Chinese normally do not eat raw bok choy.

But, in this country, you can use raw bok choy.

Cut it up, they're very, very crunchy.

Very nice, it is very good.

Some green onion.

Put them up, one, two, three, four, five, six, seven.

Put it all together, put right here and also give some color contrast.

I'm going to one, two, three, four, five, six.

Put them all together.

We go one, two, three, four.

See how fast you can do it?

You transfer food from here to here all together.

This knife act like a spatula, okay?

If you have a lot of time, you should transfer food like this.

(high pitch) One!

(normal voice) Two, three, four, five Or otherwise, hold onto this, ha!

Done.

(audience claps) More green onion, and then if you want you can chop out some a tiny bit of cilantro, if you want.

This will give some flavor but also you can use as a garnish.

But this give a nice flavor.

And then some, this is bacon already roasted.

Already kind of bacon.

Cut it up, cut it up, cut it up, give some texture and flavor.

This is roasted bacon.

Pan fry, mix them all up.

And then you're gonna make a very interesting sauce.

This particular sauce, dressing, is very easy.

Look at all this.

Now, you're probably surprised.

A lot of people don't know the new generation of Chinese chef is using a lot ingredients that are very, very popular in this country.

Mayonnaise is never used in Chinese cuisine long time ago.

But now in a lot of Hong Kong style restaurants, a lot of new China restaurant, the young talented chef use mayonnaise.

I'm gonna use, mix this up with sesame seed oil.

I have about a quarter of a cup to half a cup of mayonnaise.

One teaspoon of sesame seed oil, and a tiny tiny bit of dry sherry.

And a tiny bit of soy sauce, all purpose soy sauce.

Sugar, one teaspoon of sugar.

One teaspoon of salt and I have to muster some hot mustard.

Want to mix this Chinese potato salad.

You use soy sauce, you use sesame seed oil, and you use the hot mustard.

This darn thing is so hot, it's gonna make your eyes starry.

Move this around and then mix this, put it right in here.

Look at this.

And then, you can toss this whole ..

Mix up, mix up.

This is beautiful potato salad with an Asian touch, okay?

Look at this, when this is nice and done we are going to rinse my hand right here, wash it.

And then we'll put this over here, we can garnish this.

This is gonna be beautiful, look at this.

This is done, we'll put this right over here.

This is a salad everybody can do, okay?

You can use Chinese bok choy or you can use, Look at this, one, two, three.

Look at how beautiful a Chinese potato salad.

Now, (audience claps) I have to go to the oven and get my chicken so this way I can put the whole chicken together.

I'm going to show you how wonderful the chicken is.

The chicken has been braised, has been, wow look at this beautiful.

Wow.

I will show you, okay?

Look at this.

This is absolutely marvelous.

Hot, hot.

Look at this, I'll take this whole thing out like this.

Okay.

Make sure you don't burn yourself.

Now everybody look, ow!

(audience chuckles) - First you cut out this.

Remove this.

The whole thing comes out like this.

The whole chicken breast and the whole chicken thigh come out like this.

Okay, now one whole piece.

And then you hold on to this right in the middle.

You see this?

Right in the middle, right here.

Hold on to this, cut this and you can remove the whole thing.

Just like this, push it down.

Look at this.

Can push the whole thing piece out .. Look at how juicy and how succulent, okay.

You do the same thing on the other side.

Remove this first.

Wow this is so succulent, so juicy.

Once again, hold onto this.

Cut this out.

Put this all together, look at this.

Hold onto this.

Normally you should use a smaller knife to do it.

And this is my smaller knife.

When this is done you put this back.

Ow, hot.

And then you line them all up, put it one over here.

One over here.

One over here.

Everybody have a big gigantic piece.

And then you hold onto this, cut this out.

Put it over here.

Hold onto this.

If you have time, you can put the whole thing back like a chicken.

But this way it is just as good.

Look at this.

Cut one whole piece, one, two, three, four!

One whole piece and this is how beautiful this piece is.

Put it all together, you have absolutely beautiful Cantonese roast chic.. and this potato salad right in front of you.

(audience claps) - This next dish leaves me star struck.

I'm gonna make plum flavored ribs.

This particular dish is very easy to make.

Everybody know ribs are ideal for outdoor cooking and outdoor eating.

And I normally do it in my little hibachi under the stars.

This is my indoor hibachi.

We're grilling it right over here.

Now here I have one pound to two pounds of pork spare ribs.

You can do lamb, you can do pork spare, you can do short ribs, you can do any ribs you want.

You can do this rib.

Now, make sure you are going to marinate this.

You want to make this plum flavored sauce to marinate this.

Here look at all of this.

I have one cup of plums, we're gonna put it right in here.

One cup of plums.

And some plum juice.

Tiny bit of garlic, one little clove of garlic, okay?

Mix them all up and also I have some rice vinegar, dry sherry, and also honey.

One tablespoon of honey.

Come on honey, come, come!

That's a long, it takes forever.

Okay, we have honey, you have plum.

This is one sweetheart of a dish!

Put them all together, very nice.

I love this dish.

We also put a tiny bit of salt, put a tiny bit of, oh, chili pepper.

This is gonna be hot honey plum.

Tiny bit of, look at this.

This one little button that my cleaver doesn't have, puree!

If I had to use my knife to do it I would have been splashed all over the place.

This is done.

When it's done, you take it out.

This is beautiful, nice.

And we're gonna marinate this.

This particular sauce, plum honey.

Wow, look at this.

This also, this particular sauce goes, also goes really well with lamb.

I love, I have tried it before.

This is very good.

You should marinate for at least two to four hours, okay?

Let us put it all together, we're gonna set it aside because you will let it sit there.

In the mean time, we have a wonderful dish right here which already marinated for a little while.

We're gonna put it in this indoor hibachi.

Wow, this is hot.

Can you see the smoke?

Make sure to let it cook.

In the mean time, I'm gonna show another dish which is very, very easy to do.

This particular dish, I call it grilled eggplant with green onions.

All you have to do is marinate it.

This eggplant fan, I'm gonna show you how to do it when I was grilling.

You see I make this little fan, this little cute eggplant fan?

Eggplant making the fan?

And then marinate this serve two purpose.

You get the marinade go through the whole thing.

Not only inside but outside, okay?

And also we are going to blend marinade for approximately two hours.

This will give the flavor inside and outside.

And also this way, when you soak it in this marinade, this eggplant won't burn.

Not only it give flavor but it won't burn.

Put some green onion here, then here.

Turn this around.

In the mean time, we are going to turn this, let me check.

It looks absolutely great!

Put it over here, put it over here, put it over here, put it over here.

In the mean time, you know what I'm gonna do?

I'm gonna put all this marinade sauce, put it right over here.

And I bring this to a boil, you know why?

Because I'm going to save this to make, to put it right on top of our ribs.

So you don't lose anything, okay?

I want to show how quickly I make into a fan.

This is eggplant, this is Asian eggplant.

This is the Chinese variety.

You can use the Japanese variety.

Normally its a little lighter in color.

You will cut it like this.

One, two, three.

Everybody see that right?

Four, and then five.

Make sure very carefully.

Look at this.

Very, this is Yan's fan!

(audience claps) - This is nice!

Kind of comes in handy in a hot summer night.

And then we'll marinate this again.

Oh in the mean time, let us make sure, turn this upside down.

I want, oh this is nice and done.

We shut this off.

Look at how beautiful, look at that, huh?

Turn this upside down.

This is beautiful too.

Turn this upside down.

It doesn't take too long to cook.

Indoor hibachi, very easy to do.

And this is a very, grilling is one of them because you know why?

Because it is healthy and it's simple and it's very easy to do.

When it's nice and done I'm gonna show everybody.

We can make this beautiful dish.

First, you put the eggplant right over here.

One two, three.

This is beautiful.

And then you put the green onion and you put it around he.. Get some color to it.

And then you're gonna get the ribs which is absolutely done!

Okay?

Shut this off.

And the whole thing, put it right over here.

Okay look at this.

Now look at all of this.

When this is done you put the sauce, the plum sauce, right on top.

Look how beautiful.

Magnificent!

(audience claps) No dinner under the stars is completed without star quality fruit like this star fruit.

Cut it up, looks like a star.

Here is passion fruit.

I am passionate with this passion fruit.

And this is a horn melon, also called kiwano melon.

Looks like this.

And here we have pepino melon from New Zealand.

And this is what they call the prickly pear, also called cactus, also called cactus fruit.

And we have, everybody knows is mango.

And this is California kiwi fruit.

Chinese call this wild gooseberry, monkey fruit!

And here everybody know Hawaii.

Papaya.

Everybody know this is one of the, what we call the pomello fruit.

Comes with red and gold, very nice.

And here, everybody know lychee fruit.

This is how it look with the shell.

This is the inside.

Put in your salad, put it in your fruit cocktail, put it in your ice cream.

And this is jackfruit and also is from Thailand.

This is the blossom from a banana.

It's a fruit too.

And this longan also called dragon's e..

Very similar to the lychee fruit.

All of these fruit, in fact, this kiwi fruit just stopped by for dessert.

So we gonna come over here to make a very exciting dish called steamed kiwi fruit upside down cake.

All I have here is some brown sugar.

I have beaten five eggs and also approximately one cup of brown sugar.

Beat it up until they are nice and thick and stiff.

(audience chuckles) - No mercy!

Beat the heck out of it.

Now if I were you, I would use an electric beater, because I need exercise.

Okay?

Beat it up, after you beat this up, all you have to do is incorporate some, this is three quarter cup of evaporated milk with some melted butter and tiny tiny bit of almond extract.

We will slowly slow it put it down.

Why evaporated milk?

Cause you want to make this cake nice and rich and creamy.

Of course this is about two third of a cup.

Now if you are two third of a cup to about three quarter cup makes it really nice.

If you have a lot of time, you don't know what to do with yourself, start it out with two cups of regular milk and let it evaporate for three months.

Then you have evaporated milk!

Make sure, okay.

I'm already totally exhausted!

Mix up, and then the next step until you got a nice smooth texture, the next step to do is put the flour.

This is how you fold the flour, look at this.

This is sifted two cup of cake flour.

One tablespoon of baking powder, okay?

Fold it in, fold it in, fold it in, fold it in, fold it in.

More.

Continue to do this, total concentration.

I concentrate so much, I bit my tongue!

I am absolutely speechless.

Look at this, oh look at this.

When it's done, you fold it up, fold it, fold it, fold it, fold it.

Fold, fold, fold, oh.

The whole thing is being folded.

Fold, fold, fold.

Hurry up!

I am running out of time and patience!

Ho, done, done, done, done, done, done.

When this is all nice and done, this is how you do it.

We have this nine to 10 inch cake pan.

Spray with tiny bit of oil and then put a little piece of paper, wax paper.

And then line this whole thing down.

This how you make upside down cake, okay?

You put this on the bottom, okay.

So you can stand up and do it.

Look at this, and put some brown sugar.

Look at this, brown sugar.

Brown sugar, look at this.

And after that, you are going to put the whole thing in like this.

Very care, and then steam it, okay?

Steam it for about 20 minutes.

Look at this.

After you steam it for 20 minutes, you will have something looks marvelous.

I'm gonna show you the one that I just have steamed.

Look at this.

Ow!

Look at this, when this is done, you hold onto this.

Put this upside down, look at this.

(audience chuckles) - Hot!

(tapping) (audience claps) Wow, look at this!

Upside down!

Very, very carefully.

Very carefully, look at this.

If you want you can garnish it with this beautiful flower.

Look at how beautiful.

Everybody can do it.

Now you can create a galaxy of wonderful dishes for your own dinner under the stars.

Until next time, if Yan can cook, so can you!

“Goodbye!” (##!)

(audience cheers)