BBQ Pork and Side Dishes | Yan Can Cook | KQED

[Music][Music]welcome to here let me tell you a secretChinese food tastes just as good outdooras indoor there are many wonderfuldishes then you can pick to a picnicthis all my stuff for picnic in thisChinese picnic basket I’m gonna put thisdown and also like this onea Chinese flying saucer I use this tohold all my saucesmy goodness dr. Ginsberg my neighborit’s not gonna like itfor the picnic dishes I’m gonna do thefirst thing I want to show you is thisCantonese barbecue pork you can do BBQpork barbecue duck barbecue pork rib youcan do barbecue short rib it doesn’tmake any differencefirst we decided finally we decided todo barbecue pump because right beforeshow I asked everybody in the studioorders that whether you like pork or poprippen everybody say pork how many youlike porkhow many is like boom Lee rip see that’swhy I decided this is pork instead ofpop lip if you don’t like it at home wegot a problem but anyway in thisparticular dish we’re going to show youhow easy it is to make Cantonesebarbecue pop at home here I have about 1and 1/2 to 2 pounds of pork shoulder thereason why this posture is some marblinghere and then you have to marinate thisovernight at least 4 to 6 hours withthis marinade I want to show you thisthis is one and a quarter of a cup ofsoy sauce 3 tablespoon of dry sherry andtwo and a half tablespoons of 3tablespoon of ketchup and alsoapproximately 2 to 2 and 1/2 tablespoonof hoisin sauce and also use a tiny bitof minced garlic and ginger about 2teaspoon of each chop the Mormons andalso about 1/2teaspoon to three teaspoon of five-spicepowder and then also use a touch of saltor sugar you want but it’s not necessarybecause it’s not soy sauce and hoisinsauce there and then you marinate inthis gigantic bowl here I’m gonna setthis aside and see we’re gonna marinatethis over here okayyou should marinate it overnightmarinate it and after your marinated youcut this into three pieces okay this ishappy marinated overnight if you have alot of time you can marinate it forthirty days but you should see this niceand long we’re gonna pick this out andwe’re gonna cut this up okay cut this upone cut over here woo how beautiful whata mess and then take this out and thencut this up so you have three big piecesokay Wow I’m not going to touch thisagain first of all you’ve got to be veryvery good as you go along you shouldclean up see perfectly look nice andclean and then you put this over hereput this one piece two pieces and threepieces and what are you gonna do withthe last piece I’m gonna send it to myneighbor dr. Ginsbergand then we are gonna take it now inorder to do it well you should left useleftover of these Marigny occasionallybase it a little bit very important okaybut first of all I’m gonna take thisover there and we are going to bake itat 375 degree and then it is soefficient it is look at this threepieces of course when you do at home youshould do six pieces because you caneasily keep it and you do not have toworry about it at all now I’m gonna useanother knife because it’s very very hotit is so hot I couldn’t take it anymorewow this is unbelievable and then whenyou do it I have to cut it up hot nowpork is very important in a picnic canyou imagine you go to a picnic without apig I thought that was funny I guess notcut it up cut it up Wow tough to make alivingput it over here cut it up and cut it upand I want to show you many ways ofsurfing this now you go to Chineserestaurant you can actually buy this ina Chinese restaurant or Chinese deli oryou can easily make it like what I justshow you and you can serve it myselflike him okay slice it or you can serveit by putting into a things likeMandarin pancake roll it up putting thetiny piece of Chinese steamed bun likethis look at thishow wonderful see this or you can put itin to a sesame seed bun like this lookat this isn’t nice wonderful this is howyou serve itwe’re gonna put this away so this wayeverybody Wowthis happened again in dr. Ginzburghouse glowing we set this aside so thiswayeverybody can see now the importantthing isaside from barbeque pot which you canprepare way ahead of time you can alsomix something really wonderfulI call this cold watercress salad withus five flavor dressing first of all I’mgonna heat up this little pin okaybecause we’re gonna make the dressingand then I quickly purple this isapproximately 4 cups of bean sprout andfour bunch of these watercress and Iboiled this in boiling water with about2 to 1 table 2 teaspoon to 1 tablespoonof salt this way I squeeze all the waterout you see this it’s nice strainer Isqueeze the water out and I’m gonna formthis into a mole and why I’m forming twoam oh I’m gonna make the dressing yousee the dressing is very easy to make Ihave all the seasoning here so everybodycan see the dressing 2 tablespoon of oillet me get the oil ok he topped thislittle saucepan- he’s going up to a tablespoon of oilyou can use 2 tablespoon of oil and thenuse a tiny tiny bit of crush pepper andalso some garlic and ginger look at thiswe use a tiny bit garlic and a tiny bitof ginger chop this upthere’s nothing to it and then you putit over here and chop them all upput approximately 1 to 2 TSP of sesameseed oil and some salt and sugar make alittle dressing and then put somecooking wine don’t do it at homeand then when it’s done you can slightlysticking this up and set this aside withall the seasoning look at this I want toshow you how easy it is first you takethis out it’s very easy to do you put itover here what this is already cook youcan cook this ahead of time push thesearound put more in depends on how manypeople you have this is make about 4surfing’s you push this and you go whatthe heck stick aroundma’am ok and then you use the cook beansprout press it very very tight okaythen you say what the heck you see soeasy let’s remove these and then you cangarnish this the green thing with thegreen da also use a tiny bit of tomatoand slice this up and garnish this lookat this how easy this one for the greenisn’t it nice this one also for thegreen and this one for the bean sprouthow easy it is to garnish a dish look atthis you put slice it up put it overhere then all you have to do is put thedressing right on top right on top it’svery easy to donice salad in the barbecue pork now nextone I want to show you is something evenmore interesting we’re gonna make what Icall this Chinese onion green onionpancake or you can use call Chineseonion pancake you can use onion or greenonion or you can even put a tiny bitparsley salento all you need is verysimple hereI have about one and a half cup of flourokay three eggs see this time – two -three whole onion thinly sliced and thenalso have all kind of stuffI have salt here I will show you I haveabout half a teaspoon of white pepperand about one to two teaspoon of salt1/2 T 1 2 T 2 TSP of sugar okaynow put them all over here mix them allup okayput it in this big bowl okay and thenalso mix it up with a tiny bit of greenonion makes it easier when you do itlike this first and then put a tiny bitof water are you so approximately 3/4cup of water mix it in mix it in make itinto a nice smooth better this is aspecial better and trust me you can’tmiss this better bet a thousand movethem around put them all together nowthe important thing is make sure you’vegot a nice good consistency in themeantime we are going to hit up ourlittle frying pin look at this and thenput a tiny bit more water put a tiny bitmore waterotherwise the bad thing won’t come offalso morenow make sure you do not whip it toomuch otherwise we’ll be too gluttonousand we bring out the gluten it would betoo tough okay so very very importantthe good thing about this is it is veryeasy to make it’s very very nice forsnack it’s great to take to a picnic Idon’t know how many you have ever triedthe traditional Chinese style onionpancake anybody I’ve ever tried in heretwo out of six hundred people are veryexcited okay okay when this is donelet’s make sure I have enough water hereso I won’t get stuck otherwise you’regonna have stuck green onion pancakethis is a Chinese bitter this is how youexercise okay this is perfect when it’sdone you also put a kind of a sesameseed oil get that nice flavor okay andthen we are going to put a tiny bit ofoil let’s remove these put a tiny bit ofoil over hereand then we’re gonna make this pancakeall you have to do is use approximatelythis much approximately half a cup okaydo not use too much if you use too muchyou have gigantic pancake it’s kind ofhot to handle why I’m making thispancake oh you can see it I think ismoving while you’re making the pancakeI’m going to show you something veryinteresting when we say we are in apickle it doesn’t mean that we’re introublepickling in China has a long history intradition so I’m going to show you howthe Chinese make the pickle okay hereyou can start with carrot orientaldaikon which is China Chinese rightturnip ginger nice hotfiery red chili pepper and also broccoliand or you can use broccoli orcauliflower and cucumber and then I comeback and make sure the dancing Wow lookat this otherwise you’re gonna have funfrisbee pancake okay turn them aroundplease come it’s not coming no problemat allyou see nice pancake like this and toknow very very low very very low this isgood you can use cucumber and I cut intobiro cutting technique like this rollcutting technique you turn it a quarterof a turn quarter of a turn port of aturn set it asideokay here I’m gonna burn bringapproximately brine water I have 1 and1/2 tbsp of salt and about 2 TSP ofseitan pickle our seitan peppercorn thisnice nice flavorfulseitan pepper cook and also for wholechili pepper and the solvent also put akind of wine and then I am gonna putthis all this vegetable into thisboiling liquid okay look at thiscolorful it depends on how many you’remaking I would use approximately fullcup of each and vegetable and then putall this boiling liquid right here lookat this ok let’s set this aside and thenalso mix them all up mix them all up andthen we’re gonna use since this is noordinary pickle so we’re not going touse ordinary jar we’re gonna use thisdragon cumin powderlook at how beautiful this iswonderful this is a cooking canister theChinese used this to cook chicken seethe double boil you see this it lookslike this okay and this is a littlesimmering JA simmering pot it looks likethis see this they have come differentsize this is what they called up Oh hothot and cold surfer looks like this andhave another one and then you can turnit upside down and you can turn it downyou can turn it upside down like thisand this is our pickling jar look atthis wonderful you put all of thesestuff right in here look at this andthen you seal this with water put themall in here the idea of doing this is Idon’t know how many you know thatpickling has been in China in theexisted in China for many many thousandsof years dates back to about 1000 yearsto the Tang Dynasty it started out insanta hong kong province they are firedthis powdery are firing this littledragon kuhn different chambers and thechambers of this kiln looks like adragon that’s why they call dragon kingPotteries and as i said since is noordinary pincode that’s why we use thisgorgeous looking charm now to make itwonderful you filled it up with aboutthree cups of water and then you coveredthis whole thing up and then you feelwater over here let’s see the water whatI’m doing is give a vacuum seal so nooxygen can get in then we let it sit for24 hours up to two months then any timeyou’ll want to have wonderful picklethen you just open this wonderfulcontrolI want to show you how wonderful you canserve your pancake isn’t it beautifulthis is our pancake the nice-looking onewe put it on top to serve this wonderfuldishes look out beautiful now next oneI’m going to show you how to makeseaweed rice roll people wonder thissushi Japanese cuisine the tube is theChinese has me making something similarto sushi three thousand years ago I callthis Chinese sushi or seaweed rice rollit’s very easy to do here you start withthe seaweed this Japanese sushi seaweedit looks like this see all you have todo is cut the damn thing up in half likethis because I couldn’t find my Caesarso I cut everything up with my knife andthen you turn on your oven you get theseaweed ready because what you’re doingis you kind of rose this a little bitlike this don’t get too closeotherwise you’re gonna have burntchuckles seaweed okay basically to bringout the flavor okay move them aroundmove them around set it aside move themaround move them around set it aside nowwe’re ready this is Chinese seaweed lookthis is right not wrong like this justlike crispy like thisdon’t worry I’ll get it back later andthen I want to show you how easy it isto do this now here I have some Chinesesausage I’m gonna slice this up onceagain this is steamed already cooked Icut it up into julienne pieces set itaside I also have a couple piece ofavocado okay I will coddle and also acouple piece of prawn cook shrimp thefirst thing you do is you’ve got toseason your medium green cook rice thisis approximately two couple I use a tinytiny bit of hot mustard okay once againstuff that you can smoke your hair andthen our tiny tiny bit of rice vinegarChinese rice vinegar and also use aboutone tablespoon of soy sauce I use abouttwo teaspoon of vinegar and then mixthem all up so this is already seasonedalready wonderful okay and then yourhold onto this and you put this overhere okay look at this put it over hereit depends on how big a rice roll you’regonna make now and then you put a tinybit of Chinese blob term I will coddlelook at this beautiful and if you wantyou can even use a tiny bit of cucumberslices you can use him too i juliennethis set it aside when you have time todo it you can do a lot slower if youdon’t have time to do it you can do itas fast as I do and then set it asideput a tiny bit of chive look at thisthen put a tiny bit parsley and then youcan roll the damn thing up like thisrode the dancing up rolled it up roll itup roll it up and rolled it up can yousee how beautiful and then you stucklittle please upon if you like it youcan help to pieces Oh[Applause]I’m gonna show you something even moreexciting I’m gonna show you how to dowhat the Chinese call the steamed spongecakelet’s move this away this is a steamedsponge cake is very very easy to do youstarted out with flour 1 and 1/2 cup ofand sift flour mix it with a tiny tinybit of we’re gonna have six eggs okaywe’re going to mix all these up useapproximately one teaspoon of lemon peelsister some lemon extract and also atiny bit of vanilla extract aboutteaspoon or less mix them all up andthen put it over this whip egg whiteokay put a tiny bit over here mix themall up you can do it all together butyou can do it separately do the eggwhite and the egg yolk separately andthen mix it up look at this and you skimit the idea of doing this is just likethink of this as steamed treat thesponge cake to a steam bath you rememberwhen you’re doing steaming you can do itlook at this beautiful folded very verycarefully very very carefully don’t wantto get rid of that air bubble when it’sdone you pull this in right over hereand then you steam it in a bamboosteamer okay look at this beautiful andthen right before you steam sprinkletime with black sesame seed like thisand then you steam it just as I saidwhen you steam it make sure you steam itwith the vapor which is high heat whenit’s done it would look like thisbeautiful and then you can use the knifeto cut this upcut this up look at this and then youcan open this up the whole thing comesout and then you can cut it up all thiswonderful dishes for the picnic todaynow I’ll see you in the picnic if Yancan go to the picnic so can you[Applause][Music]