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eva paus asian kitchen s02e01
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00:00For marinades to stir fries, grills and glaze, seasoning or drizzling, flavors that bind, by Lee Kum Kee, proud sponsor
00:08of Eva Pau's Asian Kitchen.
00:11I'm Eva Pau and I am passionate about Asian food.
00:14In this series, I'll unlock the secrets behind mouth-watering dishes from 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, served with a drizzle of golden syrup
01:05and a sprinkling of roasted sesame seeds.
01:08No wonder my kids love them.
01:11Succulent salmon, marinated in a sweet, soy-based teriyaki sauce, served with vibrant greens and fragrant jasmine rice.
01:18So simple, always delicious.
01:21But 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.
01:35Katsu 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.
01:46If you have small onions, I would use three.
01:49I always like to use white onions here for this type of dish because I want it to melt down
01:57into 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 so that it
02:17melts 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 so that it turns a nice golden brown colour.
02:40Now, while that is slowly cooking, I'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, which is quite different to other curries, where they make a
03:11paste and they add in coconut milk.
03:13So there's no coconut milk in this one.
03:15But we're going to add in a really special blend of Japanese curry powder.
03:19This has savoury spices, sweet spices, and there are some aromatics like ginger and garlic powder in it and some
03:28citrus peel.
03:29But if you don't have Japanese curry powder, you can use any sort of mild curry powder.
03:35Stirring out the spices is really important because it really releases that aroma of the spices.
03:40And you want to get that before you add in the water, which will help it form into a lovely
03:45thick 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 from 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.
04:23In Asian cooking, we use this light salt, and it adds a beautiful umami flavour to it.
04:30So about 2 1β2 tablespoons.
04:34And then some dark soy for some colour.
04:39This will make the curry really look like a katsu with a deep, deep colour.
04:48Some Worcester sauce will add a nice bit of tang into this fruity curry.
04:57Some tomato puree.
04:59The redness of this and the yellow curry powder will 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.
05:262 cups of rice.
05:28Rinse it until the water runs clear.
05:30That's the starch being washed off, which is the key to fluffy rice.
05:34Then it's a 2 to 1 ratio.
05:36So 4 cups of cold water to my 2 cups of rice.
05:4010 minutes, and you have perfect rice every time.
05:44You can do it the exact same way in a pot, but I like my rice cooker because it keeps
05:49my 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.
07:18And then the egg will help the panko breadcrumbs stick to the meat.
07:23So you just lightly coat the chicken with the seasoned flour.
07:29And then into the egg.
07:33And then into the panko breadcrumbs.
07:36Now 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.
07:46And then you can blitz them.
07:49The word katsu is actually derived from the English word cutlet.
07:53But it's actually become a flavour now.
07:55So you can get katsu crisp, katsu dumpling, katsu you name it.
08:04Okay, I have my oil heating.
08:06We 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.
08:19And when you see it crisp up, you know it's ready.
08:25Look 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.
08:49You want to be able to move it around a little bit and 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.
09:21My chicken is ready.
09:23My rice is cooked.
09:24And my sauce is heated.
09:26It's time to plate up.
09:38Perfectly fluffy every time.
09:40This is sushi rice.
09:41But in Japan, they use sushi rice for everything.
09:48Now, 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
10:10and some pickled ginger.
10:14And it just really is a nice palate cleanser and it helps to balance the meal out.
10:19Tasting time.
10:21Someone's got to do it.
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
11:03simple, completely delicious, 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 an 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.
13:22Okay, that's cooled.
13:24I'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.
13:49I've got time for a cuppa.
13:50I 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.
14:17Choo chow it with Lee Kum Kee.
14:18Proud sponsor of Eva Pao's Asian Kitchen.
14:21For every flavor, every meal, every moment.
14:24Lee Kum Kee.
14:25Proud sponsor of Eva Pao's Asian Kitchen.
14:42My salmon is beautifully marinated.
14:45Time 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.
14:58Sugar snap peas.
14:59Red pepper.
15:01I'm just going to slice it up for a flash of color.
15:08Tender stem broccoli.
15:10Cut them into bite-sized pieces.
15:15And gai lan.
15:16It's a Chinese broccoli.
15:18It tastes quite similar to regular broccoli.
15:21But it adds a really nice crunch to the stir fry.
15:26My sugar snap peas and bean sprouts.
15:28I'm going to leave them whole.
15:33Heat your wok.
15:34In goes some oil.
15:38My garlic is minced.
15:40Add it first to release its aroma and infuse the oil with its flavor.
15:46Next, broccoli.
15:53Red pepper.
16:02And the sugar snap peas.
16:05They 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 flavor.
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.
17:41The 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.
18:54But 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.
19:42Bicarbonate 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.
20:01So 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.
20:18And 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.
20:52No wonder my kids love them.
20:53Set them onto some kitchen paper to drain off any excess oil.
21:00Ready to serve.
21:02Just a drizzle of golden syrup.
21:05Just a drizzle of golden syrup.
21:07Well, more than a drizzle.
21:09In China, they actually make this dish with caramel.
21:14They dip it into ice water and the caramel becomes really hard and crispy.
21:19But this is a simpler way to do it.
21:21And a sprinkle of delicious roasted sesame seeds.
21:28Look at how pretty it is.
21:31And one final thing.
21:36You couldn't have it without a scoop of ice cream.
21:47Absolutely glorious.
21:49I can't wait to have a little taste.
21:59Lovely, crispy batter, sweet banana, absolutely Moorish.
22:19Time for dinner, kids.
22:21Yeah!
22:21Yeah!
22:22Go!
22:23Come on in, kids.
22:25Katsu curry.
22:25No!
22:27Later, guys.
22:29Katsu curry first.
22:31Ooh.
22:32Looks good, Mo.
22:33How was school?
22:34Good.
22:34What are you up to today, yeah?
22:35Maths.
22:36Maths?
22:37You like it, don't you?
22:38There you go.
22:39The sauce is great.
22:42Blink.
22:44You blink.
22:45Blink.
22:46Blink.
22:47You blink.
22:48Red turds.
22:49How many did I feel?
22:51No.
22:51Only two.
22:53Very restrained.
22:54Very restrained.
22:56Is that golden syrup?
22:58Sure is.
22:59Wow.
23:01Wow.
23:03Oh, nice.
23:05I love the sweetness of a banana.
23:07Mmm.
23:08OK, go easy on the syrup, dude.
23:11I know my fruit.
23:12OK.
23:15So, three favourites 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 favourites list too.
23:31Have fun cooking and see you next time.
23:35For all the recipes from tonight's show, visit rte.ie forward slash food.
23:41Do you need some presidency?
23:42Good.
23:48Bye, ΠΎΡΠ΄ales.
24:05Here we go.
24:05Bye, time, Al TaΡΠΎ.
24:06Bye.
24:06Bye.
24:06Bye.
24:10Bye bye.
24:19For marinades to stir fries, grills and glaze, seasoning or drizzling, flavours that bind
24:25by Lee Kum Kee, proud sponsor of Eva Pau's Asian
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