(Joyful music) (audience claps) - Do you know that at one time authentic Asian dishes were hard to find outside of Asia.

The proper ingredient was simply not available in other parts of the world.

I have good news for you, now you can find them everywhere, lot of your local supermarket.

Today we're gonna cook with some of the home grown Asian flavors that you can do it at home because you can grow it around your big yard.

For instance, and this particular dish I'll call Thai pork and shrimp toast.

This is a hot and spicy shrimp toast.

And I'll use cilantro You see most people when they buy cilantro this part is already gone.

You see the cilantro root?

In this particular dish I use the cilantro root.

I flow in the root unique taste, nothing is wasted.

That's the reason why I don't even have a garbage disposal, (audience laughs) okay, in this following dish I'm gonna chop up some cilantro and some cilantro roots to use it as flavoring, very unique flavor, okay?

And then chop it up.

(knife and board clatters) (audience claps) Always always make sure you put your blade against your knuckle and use your knuckle as a guard never, never attempt to get too excited and hey, never, okay?

When this is nice and done you chop it up make sure this is ready and then you set it aside and you put it into this nice processor because we're going to blend everything together, okay?

In the meantime, always clean up.

You know, if you watch Yan Can Cook show, you know that we always take time to clean up this way by the time you finish you don't have a mess, okay?

Very important and then I wanna show you how easy it is to cut up, to make a little triangle bread.

This is one day old bread, okay?

This way it is firmer easy to handle, okay?

If you use a fresh bread they are a little bit too soft and then they also a little bit too heavy they soak up too much oil.

Save these, don't throw this away.

Save these for breadcrumb okay?

Cut it up, set it aside, okay?

Set aside right here and then I wanna show you how easy it is to mince shrimp.

Here, to save time, we will heat up that work with about three and half cups of oil so we can deep fry the shrimp toast.

How they do this in China when they don't have a food processor?

They use this Chinese food processor.

How do you mince it?

You go (yelps) done.

(audience laughs) Isn't that marvelous?

(yelps) Done.

(audience laughs) (yelps) Done.

(audience laughs) And then after that if you have to .. this is how you do it.

You mince it all together and you go, .. (knife and board clatters) (audience claps) All done, this is how you mince it in China, okay?

When this is all done, you put approximately quarter pan of shrimp, quarter pan of ground pork.

I did that same thing.

I get up at five o'clock this morning and chop this damn thing.

And so I appreciate Jeanne, apprec..

I put all this together put it in this food processor, okay?

And then the rest of the stuff I'm gonna throw in all the ingredients.

Look at this.

I have this shrimp toast.

Will give you a perm will smoke your hair, okay?

(audience laughs) We'll put a tiny bit of these chopped serrano.

Wow, you want hot stuff, I give you hot stuff, okay?

This is gonna be so hot.

You won't be able to talk for three weeks (audience laughs) And then some garlic and ginger.

Once again, let's put some garlic.

(yelps) Done, garlic, okay?

One teaspoon of garlic, some salt and some pepper.

Put it right in here in the meantime also put a tiny, tiny bit of egg white.

And then I blend this, make it into a puree, a piece.

The good thing about a food processor it's got one button called puree which minorities doesn't have.

Look at this.

You can actually read a book while you're doing this.

(audience laughs) Read the recipe.

I need a quarter a pan of this and I have a pan of that.

(audience laughs) Done, when this is done, you take it out and I wanna show you how easy it is, okay?

This dish is so easy to do.

Everybody can do it.

We take this out.

We will put this right over here.

This is really a unique dish.

You know, this is very popular in Thailand.

Normally most of the shrimp toast just use a shrimp.

They do not use pork.

So when you deep fried this, make sure you do not deep fry over too higher heat otherwise something will be overcooked and then something is undercooked and bloody raw.

Make sure nice and smooth.

Look at this.

How beautiful, nice and smooth like this.

Don't make a mess, okay?

Look at this, this one, this is done.

Set this aside.

And then when you deep fry, this is how you do it.

Now, why do you use one old day bread?

Because this way, this little gotta get a little bit tougher firmer piece so it can really take the heat.

Look at this.

One, put it upside down like this.

There is nothing strange about putting shrimp on a toast down under in Australia they put the shrimp on the barbie and I don't mean the Bobby dome.

Look at this, this is all nice and done.

Turn them around.

It doesn't take too long to do.

One, don't slide them again, slightly, slightly put it down.

Use long cooking chop sticks Stay away from your oil so you don't get burned or splash things over.

Turn them around use this.

Turn them around, turn them around.

It looks really nice.

Until they're golden brown you turn them over like this this is very easy to do.

When that's done you move it take this out, take this out and I wanna show you how beautiful this is.

Let it drain well, okay?

Let it drain well.

Wow, wow, wow, wow.

(audience laughs) And then when it's done you go one, line them up nicely.

Two, three, four, five, six.

(audience laughs) This is for me.

And here you have a beautiful Thai and shrimp toast.

(audience claps) For my next dish, this particular dish, I call hot and sour shrimp soup.

The shrimp today actually have one heck of a busy day.

First, we've gotta make toast now, we have to make soup.

I'm going to, this is a pretty big shrimp I'm gonna cut it in half.

I lined them all up and I go one two three four five six seven eight nine 10.

All done, you see that?

See how you do it?

(audience claps) This is how you do it, okay?

And then we'll put them all together.

And I also want to quickly show you because in this particular dish, we're gonna need some shell of the shrimp.

Here is how quickly you can shell it because I'm gonna keep the shrimp shell.

Hold on one, two, and our whole thing comes out like this.

And our whole thing comes out.

I put this over here, we save this.

And we'll quickly do another one, one, two, okay?

Do it very, very quickly, okay?

Very quickly, put them all over here and put them all back here.

And the first thing I will do for this particular dish I'm gonna quickly saute the shell, it's a very unique dish.

Heat this up with a tiny, tiny bit of oil, just a few drops of oil and then put the shell right here until they turn pink.

Have you ever seen people stir fry shells?

This is a very unique dish.

Until they're pink.

and then after it's pink you, all you have to do is put some lemon grass.

I have to stalks of lemon grass.

When you use lemon grass make sure to get rid of these very woody fibrous part you can't use it and get rid of the bottom part which is also very fibrous and also for really good dish you should remove the first couple of chive This is also very fibrous.

You only use the bottom part like this and slightly press these a little bit to get the flavor, press the (yelps) done and then you get all the flavor and also a tiny blow of Serrano or Jalapeno, chili pepper.

Put them all together, stir fry and also have some lime, lime.

This is Lime skin, okay.

Put a tiny tiny bit make sure use about five cups of chicken broth.

Look at this.

Cook it for approximately 25 minutes or so because you need the flavor to come out okay?

Very important to cook it for approximately 25 minutes.

But since we have so many people in our audience and I still have to have enough to serve to Jeanne at home so we have cooked twice as much.

I wanna show you, this has been cooked for about 25 minutes.

I'm gonna lose this and I put it over here because we're going to save it for myself.

And after these 25 minutes (audience laughs) all you have to do is drain it.

You'll get to drain this, look at this.

You don't want this, okay?

You want to get rid of this all the flavor is already inside the broth so we will put the rest of the ingredient here.

Here, I have some straw mushroom, okay?

Put it right in here.

I have some corn I put it right in here, okay.?

And I also have extra lime juice.

I'm gonna have approximately two tablespoon of lime juice and about a tablespoon of fish sauce, okay?

When this is bring to a boil, make sure you bring to a boil, okay?

Let's bring this to a boil, stir this.

Nice, and then when you bring to a boil, all you have to do is garnish it, garnish it with the following ingredients Let's also remove this so we have a lot of space.

We're gonna show you how easy to serve this.

When this is nice and ready.

You garnish this broth with some extra chili pepper some of this green onion, cilantro and mint leaf.

And this is how easy it is to do it, okay?

Look, wonderful dish, hot and sour and spicy and clear up your sinus.

If you want to blow your mind and you can use a lot of chili pepper and some of that extra cilantro to garnish and also a mint leaf.

This is a beautiful dish.

(audience claps) Now, we're gonna move this.

I'm gonna quickly show you how to make a beautiful omelet.

We're gonna move this away.

We're gonna make an very very wonderful omelet right here, or right here.

It depends on whether you want to do it over there Or I decided to change my mind I bring, do it right here.

This particular omelet we're gonna use about two eggs.

You can use four eggs, okay?

Put it right here two eggs, Isn't it having fun?

I love everything with garlic.

So we're gonna have garlic chive, okay?

I love garlic chive.

I love garlic brit, I love garlic toothpaste.

(audience laughs) I go Gaga, for garlic flavors any time.

I have been having so much garlic no wonder I don't understand why all my friends only want to talk to me over the phone.

(audience laughs) Cut it up, cut it up, cut it up, cut it up cut it up, cut it up, cut it up, cut it up.

This is garlic chive.

I have some yellow chive too.

If you want you can even throw in a tiny bit of flowering chive.

This gives some nice texture.

Garlic chive is the green one it's a little bit stronger than the yellow one.

The yellow one is lighter and not ..

When this is nice and ready, we'll put it in and mixed them all up.

And we're gonna make a simple, wonderful omelet.

Then I have some crab meat, okay?

Mix it in crab meat.

This is gonna be beautiful.

We're gonna save a tiny bit of these for garnishing.

And also I put a tiny bit of Hacomat.

This is Hacomat, one two three four five six seven eight nine 10.

This Hacomat is interesting because it looks, and it has the texture of a water chestnut and the taste of water chestnut even look like a water chestnut.

If you magnified the water chestnut with a magnifying glass 5,000 times, (audience laughs) Okay, we will beat this up add a tiny bit of wine add a tiny bit of salt and pepper and also put a tiny bit of ginger.

This is how you do it.

If you want, you can use a tiny tiny bit of broth.

You don't need the broth but you can put a tiny bit of broth in there to mix it up, put them all together and then you are ready.

Mix it up, mix, mix, okay?

Now when this is done, we're gonna make a simple omelet.

Everybody can do this omelet.

Omelet is good not only for breakfast but also for lunch and dinner.

When this is done, you put it right over here.

Look at that beautiful, huh?

Make sure they don't get burned.

So use medium, low heat.

When it's done, you transfer it and you serve it over here and hopefully we are able to move them around.

Now, if you do not have enough oil, put a teeny-tiny bit of oil over here, very easy to do.

Everybody can do it at home.

A lot of Gochujang, How can you tell the Gochujang?

You smell it.

Trust your nose.

(audience laughs) Very, very easy to do.

Your nose knows better.

That's why a lot of time, when chefs go over to shop they always smell something, they always smell it.

Make sure you can turn the damn thing upside down.

How many of you have tried to make an omelet and then it gets stuck.

That's what I'm having the problem right now.

(audience claps) Hopefully we are gonna take a risk .

(yelps) Wow, I really made it.

(audience claps) When this is done you put it right over here and you sprinkle some extra omelet.

You can fold it if you want, you don't have to fold it.

sprinkle a tiny bit of extra crab meat on top.

This is gonna be beautiful omelet.

(audience claps) See, in China food is a very important part of social life celebrations and even religious ceremonies.

(soft music) Food is a very important part of religious life in Asia.

In fact once a year in China, they have a day for the dead when friends and relatives and family make offerings to the gods and goddesses of the heaven.

Some of the most popular offerings are money and many earthly belongings and of course, food such as roast pig, wine or tea, steamed chicken, golden oranges.

The devoted Buddhists ask for guidance and pray for vigilance.

Incense is burned at the altars in memory of the departed ones just as candles are lit in the church.

Buddhists most are strict vegetarians and thanks to them Chinese and Asian cuisine is blessed with a lot of wonderful and delicious vegetarian dishes.

(audience claps) The Buddhist religion has influenced people throughout Asia, just as homegrown Asian flavor have influenced cuisines of the world.

The next dish I'm gonna show you is my mom's favorite ginger beef.

I use fresh young ginger, so it's less fibrous, more aromatic and nice and sweet.

And also I use pickled ginger.

So I actually called this a double ginger beef.

You double the ginger and you double the fun.

(audience laughs) Here, I wanna show you how fast you can cut a piece of beef always cut it across the grain, the grain running this direction, you go one two three four five six seven eight nine 10, 11, 12, done done done done done done done done done.

(audience claps) When it's done you transfer it from here fast to here.

It's a lot easier if the beef is partially frozen, this piece is partially frozen.

So you can slice it a lot thinner like this one, two, three, you can slice it very, very thin pieces like this.

You see that?

- [Woman in the audience] Wow.

- Very easy to do (audience claps) One, two, three.

Now, this particular dish is very easy sometimes you can also put a tiny bit of pineapple in the dish.

Cut it up, cut it up, set aside.

Quickly marinate this, quickly marinate this with a tiny bit of dry cherry, soy sauce, one tablespoon of each and some corn starch.

Mix them all up and you get ready.

In the meantime, heat up your work.

Save time, cut up the ginger ahead of time.

A lot of people have Georgia and the Mine and I have ginger on my mind.

(audience laughs) Ginger, let's heat this up.

Ginger is often used in Asia and China as a medicinal tonic.

They put ginger in tea, they put ginger in food, they put ginger in soup.

They believe ginger is digestion.

They believe ginger prevents cold.

They also believe ginger restore your appetite.

This is hard work.

We're gonna put about two teaspoon of oil over here.

Put some ginger, okay?

Look at this, very easy to do.

And also a lot of time everybody know that ginger is used to rub around your muscle to relieve pain.

The only time I've been telling everybody, the only time that I have the time to work out is when I cook, okay?

One work is too easy.

Let's put one over here.

Say this is, one work is too easy and then we're gonna make it two works, okay?

We're gonna cook with two works because two works better than one, okay?

So that's why we will, This is a Martin Yan work out.

Hey stir, one, two, three, stir, one, two, three.

And then we're gonna show you something exciting because I'm gonna show you two works is better than one, okay?

This is our second work.

And this is the first work.

Stir, workout and I wanna tell you, three works is better than two, okay?

And we'll heat this up once again.

This is how easy it is to put all of these right in here.

Stir, go back to the first one and then go back to the second one.

Very easy to do.

Do your wrap.

(audience laughs) Very easy to do, huh?

No pain, ouch.

(audience laughs) I feel the burn.

No pain, no gain.

(audience laughs) Are you feeling the burn?

And then stir, stir and then move.

And I wanna tell you, four works is better than three.

(audience claps) I will cook in four works.

(audience claps) And then put them all in here but the trick is to organize everything.

Make sure you have all of these available stir.

Put the rest of the stuff in, onion, onion, ginger, ginger, onion, onion, and onion, okay?

Stir, stir, when it's very, very hot when you are ready you're going to put a tiny tiny bit of wow, look at this.

- [Audience] Wow.

- Marvelous, when you stir stir one.. All you have to do is put the sauce right in here.

I have one table of oyster sauce.

One table of soy sauce and also some corn starch and everything else put them all together.

Very easy to do.

Very easy to do.

This is done and this is done and this is done and this is almost done.

When you're almost done.

(audience laughs) you put them off, you shut this off this off and then you put them all together.

Look one, two, three, four, five, garnish it with this one, two, three, four, and we will serve the first one.

This is done.

Look at this.

This is a workout and this is done and done.

This is workout.

And then this is done.

Wow, look at this.

And this is also done, wow.

(audience laughs) And you shut it off, you shut it off.

Wow, I'm getting excited.

If you want, you can still have time to turn them around.

Look at these.

As a final touch, center piece.

(audience laughs) Look at how beautiful.

(audience claps) And I'm going like this I feel good.

Make sure this is a particular dish we'll do four dishes simultaneously at the same time so when you can entertain 200 people, you can all do four dishes simultaneously and also this is the best work out of the Martin Yan One Two Three workout.

Now that the home grown Asian flavor are traveling all over the world, it is much easier for you to invite them to your dining table tonight.

So do it tonight until next time, if Yan can cook, so can you, “Goodbye!” (##!)

(audience claps)