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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.
00:48There's nothing I love more than a lazy weekend.
00:51No deadlines, no rush, lots of time to hang out with the kids to read as many cookbooks as I
00:57like.
00:58And it's also a time when I get to experiment with recipes and to cook up a weekend feast.
01:04This sumptuous dessert, Vietnamese tiramisu, with its wonderful layers of coffee-soaked sponge and sweetened mascarpone cheese, is a perfect
01:13weekend dessert.
01:15I can't wait to give those a little taste.
01:18Crispy, aromatic duck pancakes.
01:20Surprisingly easy.
01:22The Asian aromatics bring such wonderful flavour to the meat with the deep, rich hoisin sauce.
01:28A crowd pleaser every time.
01:31But up first, it's a little bit naughty, but it's ever so nice.
01:35Hong Kong-style French toast.
01:45This version of French toast originated in the Hong Kong diners in the 1950s.
01:51Now, they're called cafes here, serving tea, coffee and affordable food.
01:57This is all going to look quite familiar.
01:59I've got some eggs, I'm going to add some milk, some sugar, and a little bit of vanilla bean paste.
02:16Give that a good beat.
02:19I really like adding milk into egg.
02:21I think it really makes it such a smooth mixture.
02:25White bread, I found, works best for this French toast.
02:29It just gives it a lovely golden colour.
02:33You want to cut the crusts off.
02:37As you can see, I've stacked up three slices of bread.
02:41I'm going to be making a French toast sandwich.
02:43When I worked in Hong Kong, when someone left the company, they would order and treat everybody to an afternoon
02:51tea.
02:52And I would always get this Hong Kong-style French toast, and I was absolutely addicted to it.
02:58Now, this is where it's going to get very different.
03:01I need my little helpers.
03:03Yay!
03:04French toast!
03:07Camilla, I'm going to give you the bread.
03:10Okay, I'm going to put some peanut butter onto one of them.
03:14Yes, I said peanut butter.
03:16Can I do the peanut butter?
03:18Yes, you can do the peanut butter.
03:19Can you just do it in the middle?
03:20Oh, you're tasting it in the middle.
03:23So, Camilla, can you help me put this piece on top?
03:27Well done.
03:30Okay, let's do another piece here.
03:32Shall we do another little piece here?
03:36Original Hong Kong French toast only just has a layer of peanut butter.
03:40But I wanted something more decadent, so my head chef and I came up with an extra layer.
03:47We decided to put in custard, and it's absolutely amazing.
03:51Can you put this on top?
03:53Yeah.
03:54Lovely.
03:55Can you put these two on top of George's?
03:58Now we're going to dip it into the eggie.
04:00I don't want to do it.
04:02You don't want to do it.
04:03I want to do it.
04:04Okay, let's give it a go.
04:07Okay, and then we need to do the sides, because we need to really cover it in this eggy mixture.
04:13Okay, let me do the other side.
04:15Oh, wow, perfect.
04:17I was going to say, give me five, but I think we're going to have to go for a hand
04:20wash.
04:20I'm just going to set this onto this board.
04:22Can I do the other one, too?
04:23You're just getting your hands covered in an egg.
04:26Camilla is loving this slimy egg.
04:28That is perfect.
04:30Okay, we're going to have to go for a quick hand wash.
04:33Don't touch me.
04:34Don't touch me.
04:35Do not touch me.
04:35Okay.
04:40Okay, kids.
04:41I'm going to take care of the next bit.
04:43We're not going to be pan frying.
04:45We're going to be shallow frying to get that extra crispiness.
04:49I've had some oil heating.
04:51We're going to set this in gently.
04:54So, you know that crispy, golden, this is how you get it.
04:58Okay.
04:59Okay.
05:00Do you remember having it?
05:01In Hong Kong.
05:02In Hong Kong.
05:02Yeah.
05:03It looks really crispy now.
05:05Yeah.
05:05Play around this.
05:07That's raw egg.
05:09We're ready to taste.
05:11Yummy.
05:12Are we going to put condensed milk or the golden syrup or both?
05:19Golden syrup.
05:21Okay, so you can each both.
05:23Okay, great.
05:24I love condensed milk.
05:26Do you?
05:27Okay.
05:27Here you go.
05:28You can drizzle on the condensed milk while Camilla can drizzle the golden syrup.
05:35How about that?
05:36Give it a good squeeze.
05:39Are you going to do a zigzag?
05:40No.
05:41Just whatever.
05:42Just whatever.
05:42Just as long as there's a lot on it, right?
05:45Is that enough?
05:45A lot, Camilla.
05:46Is that enough, Camilla?
05:48And George, are you going to help me put that on?
05:51Wow.
05:52Nice.
05:53Okay.
05:55I'm going to finish it off with a little butter.
05:58Yummy.
05:58Look, you're going to see it melt.
06:00So, who's ready to taste?
06:03Me.
06:03Me.
06:04Me first.
06:05Me first.
06:05Me first.
06:07Me first.
06:12Mmm.
06:13What does it taste like?
06:14It tastes like butter and it tastes like custard.
06:20It's so yummy, yummy, yummy.
06:24Literally perfect.
06:26Mmm.
06:36Now that I've enjoyed that healthy weekend breakfast
06:40and the kids are happily bouncing around in the garden,
06:44it is time to start on my dessert for later.
06:47But first, a cup of coffee, Vietnamese style.
06:52Vietnamese coffee has a really chocolatey smell
06:55and a rich, deep flavour.
06:58I'm brewing mine traditionally using this,
07:01which is called a fin,
07:02and it's used by Vietnamese people all over the world.
07:06You serve it with a little bit of sweetened condensed milk,
07:09which you add in first,
07:10and then I've had mine dripping for about six minutes.
07:13So, now mine's ready, I'm just going to give it a quick stir.
07:25Mmm.
07:27Mmm.
07:27That is so delicious.
07:29So rich and smooth.
07:31I'll keep this to hand,
07:32and let's get going on our decadent and delicious Vietnamese tiramisu.
07:43My oven is preheating,
07:45so let's get on with the sponge.
07:48Separate out four egg yolks.
07:51Everybody has their own technique of doing this,
07:54but I just like to use the eggshells.
07:57I'm going to pop the egg yolks in here.
08:00I'm going to save two egg whites for later,
08:03because we'll need to beat them.
08:05Beautiful golden yolks.
08:08And then...
08:11..two full eggs.
08:14Add in my sugar now.
08:17And we're going to beat it into a really pale, fluffy texture.
08:37That's perfect.
08:40Sift in the flour.
08:44I love this dessert.
08:46It has lots of coffee flavour,
08:48and then you get the creaminess of the mascarpone, and yum.
08:52Pinch of salt.
08:55Lightly fold the flour in.
08:59This will create a really nice, light sponge.
09:06You can use lady fingers if you like,
09:09but I really like making a sponge,
09:12because it gives really nice, distinct layers,
09:14and it soaks up a lot more of the coffee mixture.
09:19I really like my tiramisu saturated.
09:25I'm just going to give it a little shake.
09:27This will help flatten the top
09:28before you put it in the oven.
09:33While the sponge bakes, it's time to make the filling.
09:37Whisk the two egg whites
09:40until you have nice peaks.
09:44Then, in a separate bowl,
09:47gently loosen some mascarpone cheese with some sugar.
09:53And then slowly incorporate some double cream.
10:04I like to use a little bit of gelatine in my filling,
10:09so that it actually keeps a really nice structure
10:12when you slice into the cake.
10:15Dissolve the gelatine powder in some hot water.
10:20Definitely don't use boiling water,
10:23just hot is good.
10:24A little milk in here as well.
10:29Now, combine it all together.
10:32Fold in your egg whites.
10:36Do it gently to retain the fluffy lightness.
10:44Now, in with your gelatine solution.
10:50I'm adding it in slowly,
10:52so you can get the texture of the cream right.
10:57Sometimes you might not need it all,
10:59but today I do.
11:01Just fold so it's nice and smooth and creamy.
11:08There goes the timer for the cake.
11:18Beautiful golden top.
11:19I'm just going to let it rest before we turn it out.
11:50We'll see you next time.
11:52Sponsor of Eva Pau's Asian Kitchen.
12:00I'm just going to turn out my sponge.
12:05It needs to cool for a few minutes.
12:08I love the smell of this freshly baked sponge.
12:13I've made my Vietnamese coffee in this French press
12:16because we need 400 ml.
12:18And if I had to make it in my little fin,
12:22it'll take multiple brews.
12:27This is cooled coffee.
12:29Mix in some sweetened condensed milk.
12:34So sticky and sweet.
12:38Now, I'm not adding in any alcohol.
12:41Honestly, it's delicious without it.
12:43The cake is cool now.
12:45Time to cut it.
12:46So I'm using a two-pound loaf tin here.
12:49I like to use it because you can really layer it up.
12:53I want to make this with three layers.
12:55So I'm going to use the base of the tin
12:58to roughly measure up how much sponge I need
13:01because I want it to fit into the tin.
13:03The cling film, by the way,
13:05allows the cake to slip out easily when it's set.
13:16I'm just going to take the little edges off
13:19so that the coffee mixture soaks in more.
13:24So now it's time to build.
13:26We're going to start with a mascarpone layer.
13:32So we're making three layers,
13:33so you want about a third of this mixture on the base.
13:37In with a lovely sponge layer.
13:42Now soak your sponge with the lovely Vietnamese coffee.
13:49I'm doing this slowly
13:51so I know that the coffee has soaked well into the sponge
13:54before I add in more.
13:58If you pour it in, you could flood your sponge
14:01and there's no getting it back out.
14:03Keep layering until your tin is full.
14:10Wow.
14:11What a dessert.
14:15Gently going to cover it with some cling
14:17and into the fridge.
14:27It will take six hours to set,
14:29but it will be worth the wait.
14:50All right, let's see the cake.
14:52I have it all turned out and ready to decorate.
14:58Wow, look at the size of that.
15:01Sprinkle some cocoa powder on top.
15:04There is just something so satisfying
15:06about sprinkling cocoa powder on top.
15:09But I don't stop there.
15:11Final grating of gorgeous dark chocolate.
15:17Tiramisu means cheer me up or pick me up in Italian.
15:22I like both translations
15:24because this cake is definitely a very cheerful pick me up.
15:31Let's see these layers.
15:34Wow.
15:35Lovely and moist.
15:37Just as I like it.
15:40I can't wait to give this a little taste.
15:48Mmm.
15:50So rich, so light,
15:52and the Vietnamese coffee works magic.
15:55Delicious.
15:57Delicious.
16:07And now for my main course for this weekend feast.
16:10It's so tasty.
16:12It's no surprise that it's one of the most popular dishes
16:15in Asian restaurants right across the world.
16:17It's fun to make, fun to eat.
16:20It's aromatic duck pancakes.
16:27Whole ducks are available to buy in supermarkets now,
16:30and they're so easy to prepare.
16:32First, pat the duck dry.
16:35Poke some holes on the top.
16:37This allows for all those spices
16:39to really infuse into the duck.
16:42I'm applying a dry rub first
16:45with some Chinese five spice.
16:48You should always have this on hand.
16:50It's a really wonderful pantry item.
16:53It's an ancient mix of sweet and savoury.
16:56Add three teaspoons mixed with a little salt.
17:02Sprinkle it and rub it onto the top of the duck.
17:11Flip the duck over
17:12and sprinkle it on the back as well.
17:15This will ensure that your duck
17:17is full of flavour, both sides.
17:24Next, my aromatics.
17:26A few slices of ginger.
17:31Leaving the skin on
17:32will give it more flavour
17:34and scallions.
17:41Heat some oil.
17:44Once the oil is hot,
17:45we're going to pop in our aromatics.
17:51some cinnamon,
17:53some cinnamon,
17:54some bay leaf,
17:55and some star leaves.
18:00Just 40 seconds.
18:02The heat really activates
18:04the aroma of all these wonderful herbs
18:07and aromatics.
18:09Scoop a third of these
18:11into the cavities into the cavity of the duck.
18:15And the rest will go into the roasting tray.
18:19Pop it on top
18:20and they will infuse with even more flavour.
18:31Drizzle with some Chinese cooking wine.
18:38This just adds to the aroma.
18:44My oven has preheated.
18:47So I'm just going to pop it in
18:48and then we can start prepping our sauce.
18:57I'm going to show you a very quick glaze
18:59with just three simple ingredients.
19:05Our thick, rich,
19:06and savoury hoisin sauce.
19:09This is perfect for barbecues,
19:12for marinades,
19:13and to add a little bit of sweetness
19:15to stir-fries as well.
19:17Some honey.
19:18I'm adding in honey and not sugar
19:20because this will give it
19:21a really nice crisp and glossy finish.
19:24And some soy
19:26for a little bit of saltiness.
19:28And that's it.
19:30Give it a good mix around.
19:33This will give our duck
19:35a gorgeous golden crispy skin.
19:37Let's prep our veg.
19:40Cut the cucumber into matchsticks.
19:43This gives a really nice fresh crunch
19:46which contrasts perfectly
19:48with the succulent sweet duck.
19:50And some scallions.
19:52In China, this aromatic duck
19:54is actually served with all sorts
19:56of different fruit and vegetables.
19:58So I've had it with pineapple,
20:01fresh melon.
20:03It's just trying to get that fresh crisp.
20:05So I'm slicing the scallions
20:07a little thinner
20:08because they're stronger
20:09than the cucumber.
20:11And now for the dipping sauce.
20:14This is a really easy one too.
20:16You need some hoisin sauce.
20:18It's quite salty.
20:20So we're going to have to temper it
20:23with some sugar and some water.
20:25I mean, hoisin is a sweet, salty,
20:28umami mix as it is.
20:29But for the dipping sauce,
20:31I want the sweetness to dominate.
20:33Some sugar
20:35and some water.
20:37You don't need the sauce
20:38to really bubble.
20:39You just want it
20:40on a really low, gentle heat
20:42so that the sugar slowly melts.
20:45This will be used,
20:46drizzled in the pancake,
20:47or you can use it
20:48as a dipping sauce.
20:50They sell it in stores
20:51as sweet hoisin
20:52or a Peking duck sauce.
20:54But if you have
20:55a hoisin sauce at home,
20:57which I hope you all do by now,
20:59it's really simple to make.
21:12Oh, wow.
21:14That aroma is incredible.
21:16Time to apply our glaze.
21:19This will add beautiful colour
21:21and extra layer of flavour
21:23to your duck.
21:24It will also help crisp up
21:26that gorgeous skin.
21:28Crispy is key.
21:30Pop it back in the oven
21:32and just a few minutes
21:33and we're ready to shred.
21:36Give the duck
21:37five to ten minutes
21:38to crisp up.
21:41Plenty of time
21:42to steam your ready-made pancakes
21:43and decant your sauce.
21:54And here we go.
21:55Perfect crispy skin
21:57and so easy to shred.
22:04This meat is absolutely
22:05beautifully tender.
22:10Time for a little taste
22:11before I call the family.
22:19I like to drizzle
22:21the hoisin sauce
22:22onto the base of my pancake
22:24and then start building.
22:28These are so fun to make.
22:30Everybody can make their own.
22:31You can add in as much cucumber
22:33or as much scallion
22:35as you want
22:35and the duck as well.
22:43Mmm.
22:49Whoever thought
22:50of putting duck
22:51in a pancake
22:52was an absolute genius.
22:54Gorgeous.
23:04Can you help me make up
23:06something for everybody?
23:07Daddy, you have a money.
23:09How much skin do you want there?
23:10Loads.
23:11Loads?
23:12Okay.
23:17Food and family
23:19really go hand in hand.
23:21There's just nothing like
23:23gathering around a table
23:24to enjoy a weekend feast
23:26or a simple quick fix meal.
23:28I hope this series
23:30has got you excited
23:31about the wonderful
23:32flavours of Asia.
23:34Have fun with your cooking
23:35and see you soon.
23:37All the recipes
23:39from today's episode
23:40and this series
23:41are available
23:42at rte.ie forward slash food.
24:13Transcription by CastingWords
24:19For marinades to stir-fries, grills and glaze, seasoning or drizzling, flavours that bind
24:25by Nikum Kee, proud sponsor of Eva Pau's Asian Kitchen
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