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Eva Paus Asian Kitchen - Season 2 - Episode 02
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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 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
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 time, I'm going to share three dishes that are perfect for casual entertaining.
00:54Just close friends hanging out at the end of the working week.
00:59Definitely not a dinner party.
01:01My starter is prawn and Thai basil yuksung, a lettuce wrap with a delicious marinated prawn filling.
01:08So aromatic.
01:10The main event is succulent, mouth-watering hoisin pork ribs.
01:14So addictive.
01:16I wish you could smell it.
01:17And for dessert, there's a black sesame yuzu tart.
01:22Its smooth, fragrant citrus curd works beautifully with the nutty sesame seed-infused pastry.
01:28And that is where I'm going to start.
01:30Prepare to meet your new favourite flavour, yuzu.
01:39A yuzu looks like a bumpy, wonky lime.
01:44Very, very citrusy.
01:46And it's a combination of flavours, including lemon, lime, mandarin orange, and the grapefruit.
01:53I've actually only tasted the concentrated version of a yuzu.
01:57So I'm dying to find out what a fresh yuzu is like.
02:01So let's cut into it.
02:04Wow.
02:05Look at all those pips.
02:07No wonder they only give about 18% juice.
02:11I'm going to give it a little squeeze and a taste.
02:17Hmm.
02:18Yeah, you can really taste.
02:20It's very limey.
02:21And there's a little bit of the bitterness of that grapefruit.
02:24It's actually quite similar to the concentrated version.
02:29Hmm.
02:30Very, very unique.
02:32Okay, let's get on with the pastry.
02:35I always use a little bit of butter to grease the base of the tin.
02:39I line it as well.
02:41And look at this little trick.
02:43Two strips of paper.
02:47Then a little disc that goes in on top.
02:49This will allow you to pull out the tart very easily at the very end.
02:54I've got 150 grams of butter melting here.
02:58I'm going to sift some flour.
03:01I'm sifting the flour to get rid of all the lumps.
03:05In with the sugar.
03:07A teaspoon of vanilla bean paste.
03:10You can see all the lovely tiny seeds of the vanilla bean pod in it.
03:15So yummy.
03:16Now for the melted butter.
03:22Form this into a very loose dough.
03:26And at this point, I'm going to add in our wonderful roasted black sesame seeds.
03:32This will add this beautiful nuttiness into your pastry.
03:39So there's no need to roll this pastry.
03:42It just goes into the tin like this.
03:45And you just gently press it into the base of the tin with the back of a spoon.
03:52You want to try and get it nice and thin.
03:56My oven is heated and in it goes.
04:11While that's baking, on with the curd.
04:14200 ml of our star ingredient yuzu juice.
04:18Into a bowl over simmering water.
04:21This is yuzu concentrate.
04:23You really wouldn't want to be juicing fresh yuzu to get this amount of juice.
04:29Add your sugar and the butter.
04:34While that's melting, let's prep the eggs.
04:40You'll need six large eggs and whisk them really well.
04:46Now back to our yuzu mix.
04:49You want the butter to be fully melted before you add in the eggs.
04:57Slowly is the key to a good curd.
05:06You want to keep whisking until the curd becomes really thick.
05:15Quite a lot of stirring, but it'll be worth it.
05:22That is the perfect consistency now.
05:25I'm just going to give it a quick taste.
05:30Mmm, perfect.
05:32Lovely, lovely yuzu flavour in there.
05:35So unique.
05:36This will thicken further when it's cooled.
05:39Oh, there's my pastry timer.
05:42Oh wow, it looks great.
05:46This is lovely and golden now.
05:49Allow it to cool before adding your curd mixture.
05:54Let's get the curd in.
05:57I like to use a ladle so that you can control the curd going in.
06:02Yuzu is such a popular flavour in Japan.
06:06It's used in savoury, sweet things, vinegar, even teas.
06:12So popular.
06:13I can't wait for a slice, but it takes three to four hours in the fridge.
06:21You know, I've always wanted to say this.
06:25Here's one I prepared earlier.
06:29Look at that.
06:32I'm garnishing with some black and white roasted sesame seeds.
06:37This is simple, but desserts in Japan are very intricate.
06:41Their bakeries feel like high-end boutiques,
06:44but where you can actually eat the stock.
06:47Look, the sesame seeds really just finished this off beautifully.
06:52I'm ready for a slice.
06:55Look at that.
07:06Mmm.
07:08Creamy, zingy, and just absolutely delicious.
07:13I'd better leave some for my guests.
07:25Hoisin ribs are a Chinese take on a barbecue rack of ribs,
07:29and just as finger-licking good,
07:31you can get a lovely rack of ribs from your local butcher.
07:36Good morning, Eva.
07:37How are you?
07:38I'm looking for a rack of pork ribs.
07:41Yeah, no problem.
07:41I'll have some beautiful ones here.
07:43Perfect.
07:43Meeting 60 bills.
07:45Yeah, there's plenty there,
07:45and I've already removed the membrane and all there for you, ready to go.
07:48Amazing.
07:49The girls will look after you at the tilt.
07:51Thanks, have a lovely day.
07:52Thanks so much.
07:54You're going to love these.
08:03These are so simple to make,
08:05using your oven to steam cook them,
08:07and then the grill to glaze them
08:09in this deep, rich, umami hoisin sauce,
08:13packed full of flavor.
08:14These are so good.
08:16Okay, the oven is turned on,
08:19and we're going to make a very simple dry rub.
08:21Two tablespoons of salt,
08:24a little bit of black pepper,
08:26and now for a very special ingredient,
08:29five-spice powder.
08:30Now, this is something that is really nice to have in your store cupboard.
08:34It's said to relate to the Chinese five elements of life.
08:38You have wood, fire, earth, metal, and water.
08:42Now, what I have in this jar is cinnamon,
08:46star anise with a little bit of heat,
08:47there's fennel, there's cloves,
08:49and there's Sichuan peppercorn.
08:50So it's a very special blend.
08:53I'm just going to add a little bit into the rub.
08:56My mum will be proud of me for remembering all of that.
09:00Give it a good mix around,
09:02and sprinkle it all over the ribs.
09:07Turn the ribs,
09:09and get it on both sides.
09:14So the rub is going to add a lot of nice flavour into the ribs
09:19while they steam cook in the oven.
09:21It might look like a lot of seasoning,
09:24but believe me, when they come out,
09:26they will be just perfect.
09:28A quick hand wash.
09:37So I'm just going to cover it up really well
09:40with two layers of tinfoil
09:42so that it really is able to steam cook inside the oven
09:45and crimp the edges.
09:48Perfect.
09:49Time to put them in the oven.
09:54You want to cook them in the oven for two and a half hours,
09:57and we're going to check on them then
09:59because you want them to be really tender.
10:03OK.
10:04Hoisin blazing time.
10:06I absolutely love this sauce.
10:08Into it, I'm going to be adding some hoisin sauce.
10:12Now, hoisin sauce is really sweet and a bit savoury,
10:16so we're going to add quite a lot of it
10:18because this is going to be the base of our sauce.
10:22It has a rich blend of spices in it as well
10:26and premium oyster sauce.
10:28It's just richer and more flavoursome
10:30than the normal oyster sauce.
10:33So you want a good amount of that into the sauce as well.
10:39And some tomato ketchup
10:41as this is essentially an Asian type of a barbecue sauce here.
10:46Some Worcester sauce to add that sour, tangy flavour.
10:52Some rice wine vinegar.
10:57And lastly, for some sweetness, light brown sugar.
11:06So I'm just going to simmer it over a low heat
11:10so that the sugar starts to dissolve.
11:21So there you have it,
11:22a spectacular Asian barbecue glazing sauce
11:25that we're going to use to slather all over the ribs later on.
11:29But first up, slaw time.
11:33Finely shred some cabbage.
11:35I'm using a mix of white and red cabbage here.
11:40Some carrot into thin strips to match the cabbage.
11:45Next, some chopped spring onion and some fresh coriander.
11:52And now for our mayonnaise sauce.
11:56Some honey for the sweetness.
11:59Some sesame oil.
12:01Add a bit of nuttiness.
12:03This is where we're adding some Asian flavour into the mayo.
12:06I've got another really interesting ingredient to add in.
12:09And this is a Korean apple vinegar.
12:12Now, Korean apple vinegar is made from fermented apple cider.
12:16And it has a stronger, zingy flavour and works really well in this mayo.
12:22Some light soy, a bit of saltiness.
12:25And give it a really good mixer out.
12:30Mix it all in really well.
12:35This slaw works so well with the ribs.
12:39Fresh vegetables are a lovely contrast with the sticky ribs.
12:46Let's pop it into the fridge for later.
13:02OK.
13:03The main course is underway.
13:05The slaw is done.
13:06And the dessert is literally chilling.
13:09The kids are playing.
13:10So it's time for me to make some tea.
13:24Whether it's breakfast, lunch or a quick snack.
13:27Choo chow it with Lee Com Kee.
13:29Proud sponsor of Eva Pao's Asian Kitchen.
13:31For every flavour, every meal, every moment.
13:34Lee Com Kee.
13:35Proud sponsor of Eva Pao's Asian Kitchen.
13:53Well, the ribs are cooking away and it's nearly time to glaze them.
13:58But first, let's make the starter.
14:06This is a quick one.
14:07I've got my prawns defrosted and I'm just going to chop them.
14:12You can blitz them, but I prefer to chop them because then I can control how big the bits
14:17of prawns will be.
14:19And you really want a little bit of bite, so I don't want to chop them too finely.
14:24You can, of course, use fresh prawns, but I always have a bag of frozen prawns in my freezer.
14:30So a yoksong is finely chopped meat or prawn or fish or tofu in a lovely gorgeous sauce and
14:39wrapped in a lettuce cup.
14:42Pop them here.
14:47Okay, hand wash and a quick clean down and then we're on to our marinade.
15:01A sprinkle of salt and some white pepper.
15:06I'm using white pepper here for its lovely flavour and also I don't really want specks of black
15:12pepper in the dish.
15:14Some sugar.
15:17Fish sauce.
15:19This is a key ingredient in Thai cooking.
15:23It's pungent, but it really adds a nice flavour to the dish.
15:28Soya sauce.
15:32And lastly, some cornstarch.
15:35Now this helps coat the prawns, seal in that beautiful juice and keeps them tender.
15:47That's it.
15:48A few minutes in there will work wonders.
15:51Now our aromatics.
15:52Roughly chop some scallions.
15:56Some banana shallots.
15:58If you don't have banana shallots, you can use half an onion.
16:02Some chillies.
16:04If you want the dish to be less hot, de-seed them.
16:09And next, some garlic.
16:16Pop them back on the plate.
16:19And we're going to blitz them.
16:21These aromatics are going to give the dish a wonderful depth.
16:33That's perfect.
16:34I have my oil heating, and in it goes.
16:39The aroma from this is amazing.
16:45I've added in quite a few tablespoons of oil here, because the aromatics release flavour
16:52once it hits that hot oil.
16:57That's perfect now.
16:59In with the prawns.
17:06I've pushed the aromatics to the side, so that there's more space for the prawns to cook.
17:12Once the prawns turn a pinky colour, then you can mix it all in with the aromatics.
17:21Next, blitz up your water chestnuts.
17:24These will add a wonderful crunch to the yoksong.
17:29And it will also soak up all that lovely flavour of the sauce.
17:37Perfect.
17:38Little chunks.
17:39Now, let's make a sauce to bring it all together.
17:43Some lovely premium oyster sauce.
17:47That thick, rich, umami flavour.
17:53Two tablespoons of the Thai sweet soya sauce.
17:57So, it has a sweet, salty taste, and a kind of treacly flavour.
18:05Into that, a little bit of sugar.
18:10And that's it.
18:12And now for one final ingredient, my fresh Thai basil.
18:17These have such a beautiful aroma.
18:19It's kind of a licorice-y smell.
18:21But they're going to go amazingly well in this dish.
18:24And it's a star ingredient.
18:26Simply pick off the leaves.
18:27You don't use the stalks in this recipe.
18:30Everything is prepped.
18:31It's time to bring it all together.
18:33In goes the water chestnuts for that lovely bit of crunch.
18:43In goes the sauce.
18:47That looks amazing and smells so aromatic.
18:52Lastly, our Thai basil.
18:57This goes in at the very end, because they don't take too long to cook.
19:01You just want them slightly wilted.
19:07Let's serve it up.
19:14This is the really fun part.
19:18This is a great dish to serve as an icebreaker, like a tapas or a charcuterie board.
19:25You can set them in the middle and people can help themselves.
19:31A final garnish and it's going to be ready for my guests.
19:35But I am going to have a pre-starter starter.
19:46You grab a little lettuce leaf and you spoon some of the mixture inside.
19:51And that's it.
19:56Hmm.
19:57That is just so flavoursome.
20:00You get that lovely Thai basil licorice cake.
20:03Yum.
20:17My ribs are ready for glazing.
20:19Out they come.
20:25Mine's a steam.
20:29Wow.
20:30The smell.
20:32I'm going to move it to a new tray.
20:35And let's get this fabulous hoisin glaze all over it.
20:45Get loads of this dark, rich, glossy sauce all over the ribs.
20:54My mouth is watering already.
21:02That's ready for the grill.
21:12These casual get-togethers are so lovely.
21:18Without the stress of a big dinner party.
21:26Do keep an eye on your ribs though.
21:33Look at that caramelisation and that crust on it.
21:36It smells amazing.
21:38I wish you could smell it.
21:39Just a quick nibble to quality check before the guests arrive.
21:48Mmm.
21:49Wow.
21:50It's so tender.
21:52And that sauce, I think I love it more every time I taste it.
22:14Oh, you're here.
22:16Hey, hey, Valerie, how are you?
22:17Come on in.
22:18How are you?
22:19How are you?
22:20I think it's over.
22:20Yeah.
22:21A little bit of wine?
22:22Oh, yes.
22:23Cool.
22:24Yeah.
22:24Dive in.
22:24Yeah.
22:25Put some of the prawn into the lettuce.
22:27There we go.
22:29There you go.
22:30Oh, I'll do my own.
22:33It's delicious.
22:34Yeah.
22:34We're just, we're just going in.
22:36OK.
22:36What's in the young song?
22:37There's a bit of that Thai basil and gives it that special kind of a flavor, doesn't
22:42it?
22:43Cheers, everybody.
22:47Cheers.
22:49Cheers.
22:49I like sauce.
22:50All right.
22:52What are these, Eva?
22:53So we have hoisin ribs and an Asian-style coleslaw.
22:57Oh.
22:59There you go.
23:01Yeah.
23:02Really sticky.
23:04Really sticky.
23:05Yeah.
23:07Oh, you know it's a good one.
23:08No one's talking.
23:12Are you finished?
23:13Yeah, yeah, yeah.
23:15Great.
23:18I hope you can have some friends over soon and give these dishes a try.
23:23A prawn yuck song, build your own starter to kick the meal off.
23:27Tasty hoisin ribs with slaw to follow up.
23:29And the citrusy black sesame seed yuzu tart to finish with a bang.
23:34Have fun cooking and see you next time.
23:38Who wants some?
23:39Yes, please.
23:40Woo!
23:41For all the recipes from tonight's show, visit rte.ie forward slash food.
23:50Thanks for watching.
23:50We offer room to two separate, library be built and the we pack out.
23:52See ya!
24:01Bye for tonight's show appear here!
24:01Bye for about discusing!
24:11See ya!
24:12Take care!
24:12Bye for now!
24:19From marinades to stir fries, grills and glaze, seasoning or drizzling, flavours that bind by
24:25Lee Kum Kee, proud sponsor of Eva Pau's Asian Kitchen.
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