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00:00For marinades to stir fries, grills and glaze, seasoning or drizzling,
00:04flavours that bind, by Lee Kum Kee, proud sponsor of Eva Pao's Asian Kitchen.
00:11I'm Eva Pao and I am passionate about Asian food.
00:14In this series, I'll unlock the secrets behind mouth-watering dishes
00:19from China, Japan, Thailand, Vietnam and Korea.
00:23You'll see just how simple it is to make delicious Asian meals at home.
00:28From quick bites and comfort food to takeaway favourites and dishes made for entertaining.
00:34My mouth is watering already.
00:37I'm thrilled to be bringing the wonderful flavours of Asia, from my kitchen to yours.
00:43Let's dive in and have some fun cooking.
00:49This week, it's family favourites.
00:52In my home at the moment, these three recipes are topping the polls.
00:57Banana fritters, golden nuggets of lovely banana in a slightly sweet, crispy batter,
01:03served with a drizzle of golden syrup and a sprinkling of roasted sesame seeds.
01:08No wonder my kids love them.
01:11Succulent salmon, marinated in a sweet soy-based teriyaki sauce,
01:15served with vibrant greens and fragrant jasmine rice.
01:18So simple, always delicious.
01:20But first up, it's crispy breaded chicken with a mild fruity curry sauce.
01:25An absolute winner every time.
01:32We're starting off in Japan today.
01:34Katsu is one of its most famous curries and I love it.
01:38Let's get the curry sauce going.
01:40Finely chop two onions.
01:43You want kind of a medium-sized onion here.
01:45If you have small onions, I would use three.
01:49I always like to use white onions here for this type of dish
01:54because I want it to melt down into the sauce.
01:59Gosh, the onions are really strong.
02:01Just hope my mascara doesn't run.
02:04Now, add some fruitiness and some sweetness to the curry.
02:09Any sweet-eating apples will do.
02:11We want to finely grate it and then we're going to stir-fry it with the onion
02:16so that it melts down into the sauce.
02:20About half an apple will do.
02:23Heat the pan with some oil.
02:26In they go.
02:32You need to cook this down for seven to eight minutes
02:35so that it turns a nice golden brown colour.
02:40Now, while that is slowly cooking,
02:43I'm going to mince my garlic and grate some ginger.
02:54Wow, that instant aroma.
02:59Sprinkle in some flour.
03:02Japanese curry is known for being thick and fruity
03:05and so this makes the base of the curry,
03:08which is quite different to other curries
03:10where they make a paste and they add in coconut milk.
03:13So there's no coconut milk in this one
03:14but we're going to add in a really special blend of Japanese curry powder.
03:19This has savoury spices, sweet spices
03:22and there are some aromatics like ginger and garlic powder in it
03:27and some citrus peel.
03:29But if you don't have Japanese curry powder,
03:31you can use any sort of mild curry powder.
03:35Stirring out the spices is really important
03:37because it really releases that aroma of the spices
03:40and you want to get that before you add in the water
03:42which will help it form into a lovely thick sauce.
03:48The key here is also to keep stirring.
03:52So we let that simmer for a few minutes.
03:56It's amazing to think that curry only became popular in Japan
04:01from the 1940s onwards.
04:03It's such a huge hit.
04:05It's hard to think of Japan without a curry.
04:10Now we're going to blitz it into a smooth thick curry sauce.
04:16Hand blenders are so handy.
04:18It saves on cleaning.
04:20Add some light soy sauce.
04:22In Asian cooking, we use this like salt
04:26and it adds a beautiful umami flavour to it.
04:30So about two and a half tablespoons.
04:34And then some dark soy for some colour.
04:39This will make the curry really look like a katsu
04:44with a deep, deep colour.
04:48Some Worcester sauce will add a nice bit of tang
04:52into this fruity curry.
04:57Some tomato puree.
04:59The redness of this and the yellow curry powder
05:02will make it a gorgeous orange colour.
05:05Some sugar.
05:08And a pinch of salt.
05:15Now that's looking more like a katsu curry.
05:19Simmer for a few minutes and we'll start on the rice.
05:24I'm using my rice cooker.
05:26Two cups of rice.
05:28Rinse it until the water runs clear.
05:30That's the starch being washed off,
05:32which is the key to fluffy rice.
05:34Then it's a two to one ratio.
05:36So four cups of cold water to my two cups of rice.
05:40Ten minutes and you have perfect rice every time.
05:44You can do it the exact same way in a pot,
05:46but I like my rice cooker because it keeps my rice warm.
05:50Let's move on to the chicken.
05:59Get two sheets of baking paper.
06:02I'm using thigh meat here.
06:05I love it because it has more flavour.
06:07I'm going to place it in between the baking paper.
06:11Place a sheet on top.
06:14And now flatten them to about 1cm thick.
06:17And this helps to keep it very tender.
06:22Nice way to release some tension as well.
06:27Perfect.
06:29Set them onto a plate.
06:31They are really nicely flattened now.
06:44Time to set up our production line.
06:47Into the first bowl, add some flour.
06:49I'm going to lightly season it with some salt
06:53and some pepper.
06:56Give that a mix.
07:01Beat two eggs into the next bowl.
07:09This is a great way to coat your meat.
07:12It creates this gorgeous, crispy coating.
07:16The flour will help seal the meat and then the egg will help the panko breadcrumbs stick to the meat.
07:23So you just lightly coat the chicken with the seasoned flour.
07:33Now you can make panko breadcrumbs at home if you like.
07:39You just need to get whatever bread you want.
07:41It could be even gluten-free.
07:43You just pop it into the oven for 8 to 10 minutes and then you can blitz them.
07:49The word katsu is actually derived from the English word cutlet.
07:53But it's actually become a flavor now.
07:55So you can get katsu crisp, katsu dumpling, katsu you name it.
08:04Okay, I have my oil heating, we are ready to fry.
08:08I like to use a chopstick to test if my oil is hot enough.
08:13When I see little bubbles around the chopstick, I know that it's hot.
08:17You can also drop in a piece of bread and when you see it crisp up, you know it's ready.
08:24Look at that glorious bubble.
08:28I'm starting to get hungry.
08:32A few minutes on each side.
08:35Of course, you can also use a thermometer to check your oil.
08:39You really need it to be about 170 to 175 for it to cook properly.
08:46You really don't want to overcrowd the pan.
08:48You want to be able to move it around a little bit
08:51and also be able to flip it.
08:53And adding in too much chicken will really lower the temperature of the oil.
09:10Doesn't that look so amazing?
09:13It has that lovely, light, crispy coating on the outside.
09:21Okay, my chicken is ready, my rice is cooked and my sauce is heated.
09:26It's time to plate up.
09:38Perfectly fluffy every time.
09:40This is sushi rice, but in Japan they use sushi rice for everything.
09:46Now, the chicken katsu cutlet.
09:53I'm pouring the sauce into the middle so that the katsu stays crispy.
10:01And finally, I'm going to serve the katsu curry with some taquan Japanese pickle and some pickled ginger.
10:13And it just really is a nice palate cleanser and it helps to balance the meal out.
10:19Tasting time.
10:21Tasting time.
10:21Someone's got to do it.
10:28Mmm.
10:33You get that lovely, fruity curry sauce and the crispy, crunchy chicken.
10:39This is tonight's dinner, so I better stop there.
10:57I know some people feel that there is something fishy about fish, but this next dish is super simple, completely
11:05delicious and a great introduction to cooking fish at home.
11:14So we're staying in Japan for this one.
11:17The oven is heating and we're just going to whip up a very quick teriyaki marinade.
11:22Only four ingredients.
11:25100 ml of sake, which is a Japanese fruity rice wine.
11:33Soya sauce, which will add the saltiness.
11:39I'm using equal quantities of all of these sauces.
11:46And mirin.
11:47Now, mirin is quite similar to sake, but sweeter and the texture of it is slightly more syrupy.
11:56This will give the sauce a lovely glossy sheen.
12:01Lastly, some sugar to balance all that salty flavour.
12:06Bring it to the boil and let it simmer for three to four minutes.
12:14The sugar has melted.
12:16I'm just going to decant some for the marinade so that it can cool down.
12:25That's about a third.
12:26And I'm going to keep the rest in the pot so that we can thicken it for the sauce.
12:32I'm going to use the age old method of using cornstarch and some water.
12:37This is common to cuisines all over the world.
12:47So you really just want to pour this in bit by bit to get the consistency that you want.
12:54This is such a delicious and versatile sauce.
12:58It can be used with chicken or beef, but I really like it with the delicacy of the salmon.
13:04Once the cornstarch liquid is poured in, you want to turn up the heat again and let it thicken.
13:13You can buy teriyaki sauce, but this recipe is so simple and handy to know.
13:22OK, that's cooled. I'm going to grab my salmon.
13:32In goes the marinade.
13:34And you want to let the salmon infuse in all this gorgeous teriyaki for 30 minutes.
13:48I've got time for a cuppa. I always have a pot of tea brewing.
13:59And that's why a tea light is called a tea light.
14:13Whether it's breakfast, lunch or a quick snack.
14:16Choo chow it with Lee Com Kee.
14:18Proud sponsor of Eva Pao's Asian Kitchen.
14:21For every flavour, every meal, every moment.
14:42My salmon is beautifully marinated. Time to get it in the oven.
14:47Transfer it to an oven-proof dish and cook for 15 minutes.
14:54Just enough time to veg prep.
14:56We have gorgeous greens here. Sugar snap peas.
14:59A red pepper. I'm just going to slice it up for a flash of colour.
15:08Tender stem broccoli. Cut them into bite-sized pieces.
15:15And gai lan. It's a Chinese broccoli.
15:18It tastes quite similar to regular broccoli, but it adds a really nice crunch to the stir-fry.
15:26My sugar snap peas and bean sprouts. I'm going to leave them whole.
15:33Heat your wok. In goes some oil.
15:38My garlic is minced.
15:40Add it first to release its aroma and infuse the oil with its flavour.
15:46Next, broccoli. Red pepper. And the sugar snap peas. They need about three minutes.
16:10It might look very leafy now, but it will wilt down.
16:21Add a little bit of water.
16:24This will help steam-cook the veggies.
16:30And my bean sprouts.
16:32I'm adding them at the end because they don't take that long to cook.
16:36And you still want to maintain the crunchiness of the bean sprout.
16:41A little bit of salt.
16:44And some sugar.
16:46You have the saltiness.
16:48And then the sugar just adds a great balance of flavour.
16:54And a pinch of pepper.
16:59And there's my salmon timer.
17:07What a gorgeous smell of teriyaki salmon.
17:11Time to plate up.
17:12A little rice warming up in my lovely rice cooker.
17:21Some delicious crunchy veggies.
17:38And now for the star of the show. The gorgeous teriyaki sauce.
17:45Gizzle all over, including the veggies.
17:48Your kids will love it.
17:49And the veggies will disappear.
17:52Time for a taste.
17:58Mmm.
18:01That gorgeous, sweet, glossy, salty sauce over the succulent salmon.
18:07It's just delicious.
18:22My kids will probably eat this dish every single day.
18:26But I only serve it to them when they're really, really good.
18:29And I want to be really nice to them.
18:31It's banana fritter time.
18:41I like to use just ripe bananas.
18:45When you fry them, they'll hold its shape.
18:48And the texture is really, really nice.
18:50You can use overripe bananas as well.
18:53But the taste is going to be a lot sweeter.
18:56And the texture will be a lot mushier.
18:59But still very, very nice.
19:01Slice your bananas lengthways first.
19:04And then roughly cut them into two inch pieces.
19:09I love banana fritters.
19:11They're so sweet and so yummy and lovely and crispy.
19:15Okay, I'm going to make my batter now.
19:18In goes some flour.
19:23I'm sifting the flour to get rid of all the lumps.
19:27In goes my corn flour.
19:31I'm mixing the plain flour with the corn flour
19:34because the corn flour makes the batter really crispy.
19:37Some baking powder.
19:41Bicarbonate of soda.
19:44Bicarb helps to create some air in the batter,
19:48making it extra, extra crispy.
19:51Slowly pour in some water.
19:59This is looking a little lumpy, so I'm going to use a whisk.
20:05Perfect.
20:06My oil has been heating.
20:08Now the fun can begin.
20:14So dip your bananas into this gorgeous batter
20:17and then slowly put it into the pan.
20:21Look at that sizzle.
20:28Making banana fritters always reminds me
20:31of going to a Chinese restaurant with my parents as a kid.
20:35This was my go-to dessert.
20:39So it's a real trip down memory lane.
20:44Ooh, yum.
20:46They look so good.
20:49Beautiful golden nuggets.
20:51No wonder my kids love them.
20:54Set them onto some kitchen paper to drain off any excess oil.
21:00Ready to serve.
21:02Just a drizzle of golden syrup.
21:07Well, more than a drizzle.
21:09In China, they actually make this dish with caramel.
21:13They dip it into ice water and the caramel becomes really hard and crispy.
21:18But this is a simpler way to do it.
21:21And a sprinkle of delicious roasted sesame seeds.
21:27Look at how pretty it is.
21:31And one final thing.
21:36You couldn't have it without a scoop of ice cream.
21:39You couldn't have it without a scoop of ice cream.
21:47Absolutely glorious.
21:49I can't wait to have a little taste.
21:58Mmm.
22:00Lovely, crispy batter.
22:02Sweet banana.
22:03Absolutely Moorish.
22:19Time for dinner, kids.
22:21Yeah!
22:22Come on in, kids.
22:25No!
22:27Thanks, guys.
22:29Katsu curry first.
22:31Looks good, Mom.
22:33How was school?
22:34What are you up to today, yeah?
22:35Good.
22:36Matt's.
22:37Matt's.
22:37You like it, don't you?
22:38There you go.
22:39That sauce is great.
22:42Blink.
22:44You blinked us.
22:45Blink.
22:48Richard, how many food are you?
22:51No.
22:51Only two.
22:53Very restrained.
22:56Is that golden syrup?
22:58Sure is.
22:59Wow.
23:04Oh, nice.
23:05I love the sweetness of a banana.
23:07Mmm.
23:08Okay, go easy on the syrup, dude.
23:11I know my fruit.
23:12Okay.
23:15So, three favorites that produce smiles around my table.
23:20Delicious chicken katsu curry, sweet and tangy teriyaki salmon, and delectable banana fritters.
23:27Try them, and I'm pretty sure they'll join your family favorites list, too.
23:32Have fun cooking, and see you next time.
23:35For all the recipes from tonight's show, visit rte.ie forward slash food.
23:42Ops.
23:43Thanks,ista.
23:44If you have a nein, it's a chat for us, again.
23:49Thank you, Eric.
23:50I know.
23:52I know.
23:57Bye-bye.
23:58Bye-bye.
24:28We'll see you next time.
24:28And it's aging.
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