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The Cook Up with Adam Liaw (2021) Season 9 Episode 42
Join Adam Liaw in the kitchen for a delightful episode of The Cook Up where he explores the vibrant world of authentic Asian cuisine. This installment dives deep into the heart of flavor, showcasing how simple ingredients can be transformed into spectacular dishes.
Discover the secrets behind creating truly delicious meals that you can recreate at home. Adam shares his passion for showcasing the diversity and rich culinary heritage found across Asia, making it accessible for everyone to enjoy.
Get ready to be inspired and hungry as we uncover the techniques and stories that make Asian cooking so special. It's a fantastic opportunity to learn new skills and expand your cooking repertoire with expert guidance.
#TheCookUp #AsianCuisine #AdamLiaw
Join Adam Liaw in the kitchen for a delightful episode of The Cook Up where he explores the vibrant world of authentic Asian cuisine. This installment dives deep into the heart of flavor, showcasing how simple ingredients can be transformed into spectacular dishes.
Discover the secrets behind creating truly delicious meals that you can recreate at home. Adam shares his passion for showcasing the diversity and rich culinary heritage found across Asia, making it accessible for everyone to enjoy.
Get ready to be inspired and hungry as we uncover the techniques and stories that make Asian cooking so special. It's a fantastic opportunity to learn new skills and expand your cooking repertoire with expert guidance.
#TheCookUp #AsianCuisine #AdamLiaw
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Short filmTranscript
00:22Hello, I'm Madam Liao and welcome to The Cook Up, the show that requires no preheating.
00:25Tonight we are making steamed ling and asparagus with beurre blanc, Peking chicken pancakes and wagyu yuke tartare.
00:32Let's meet our guests.
00:33Matthew Crabb is the owner and chef of Two Rooms Grill and Bar in Tokyo and Ruby Jack's Steakhouse and
00:37Bar in Tokyo and Manila.
00:39His decades-long career is seen in work at five-star restaurants around the world, including Tetsuya's and The Hyatt
00:44in Kyoto.
00:45Hello, Matthew.
00:45Hello.
00:46Hello.
00:47Chef, cookbook author and the internet's favourite dumpling guy, Brendan Pang, says he loves cooking anything that is hands-on,
00:53unless it's a dessert.
00:54He's one of the sweetest savoury fans that I know, and I'm thrilled he's here tonight.
00:58Hello, Brendan.
00:59Hey, Adam.
01:00Brendan, what's with the dessert hate?
01:02I mean, you know what I don't like is I think rules in the kitchen.
01:05Oh, okay.
01:06That's what I think desserts are.
01:08I like to just throw a bit of this and that in there.
01:10Do you like eating them?
01:11I love eating them.
01:12Yeah, yeah.
01:13I think my thing is mum had a cake business for years, so I was like, you do that, I'll
01:16cook the rest of the food.
01:18Cakes seem like work, like the savoury stuff is the creativity.
01:21Yeah, there's a bit more science behind it, I think, and growing up, grandmothers will just like, throw this and
01:26that in there, taste it, smell it, and you're done.
01:28I can't do that with a cake, obviously, so.
01:30Very well explained.
01:31Yeah.
01:31I've tried that with cakes.
01:32It doesn't work.
01:33Matt, you have cooked all around the world.
01:37You were Tetsuya's right-hand man here at Tetsuya's in Sydney, and then you went to London, to Mexico, to
01:43Japan.
01:44What was it that made you want to, I don't know, spread your wings?
01:48I don't know, I didn't really like school that much, and I always enjoyed cooking, and it just seemed natural
01:55to me, and I really wanted to travel.
01:58It's a career now, like everyone eats, all around the world.
02:01It's one of the most portable careers that there is, you can cook anywhere.
02:04Exactly, yeah.
02:05So, yeah, London was the first stop, then it was America, actually, in D.C., Washington.
02:10Right.
02:10In Les Penas, yeah, we got best new restaurant in 97.
02:13Wow.
02:14Yeah, and then moved to Mexico, and yeah, the rest is history.
02:17Brennan, were you born in 97?
02:19I was just like, thinking of the time I was at that note in 93.
02:22That's it.
02:22I was born.
02:24Showing my age.
02:27All class, no mask, tonight's food is simply sophisticated.
02:33Nice.
02:33Brennan, what's sophisticated food to you?
02:36Sophisticated food, for me, is, I guess, a bit more intricate, delicate.
02:42Yeah.
02:42Not so big and, like, slapped on the plate.
02:45What goes into it is a bit more sophistication, I guess.
02:49Yeah.
02:49Absolutely, absolutely agree.
02:50Matt, over your career, have you seen sophistication or fanciness change in food?
02:57Oh, most definitely.
02:58Yeah.
02:58I mean, when I grew up, it was lamb chops and three veg, you know.
03:04So today, with the, you know, the thickeners and all that sort of thing, Nouvelle Cuisine,
03:09then now it's like Noma and all those kind of guys, you know.
03:13It's kind of crazy, the evolution.
03:15And I think now it's almost sophistication is getting back to simplicity in a lot of ways now.
03:21So that's why I am making steamed ling with asparagus and beurre blanc.
03:30I do think sophistication these days is really about simplicity.
03:36Like, Matty, I go to your restaurants and the way that you present the food,
03:40and actually the way that the food's served is, it just shows the ingredient.
03:44You know, it just shows you what it is.
03:46And there's something very cool about that.
03:47I mean, your restaurants are, they're fancy.
03:50People go there, they dress up to go to your restaurants, right?
03:52How do you ensure that a simple dish comes across as sophisticated to them?
03:57It's more in the technique.
03:59So it's all about, I mean, my philosophy is, it's all about the ingredient itself.
04:07And especially in Japan, we really concentrate on the seasons.
04:10So there's something like 24 micro seasons in Japan.
04:15Okay.
04:16I was doing okay with just the four, but.
04:18Yeah.
04:19Yeah.
04:19So we change the menu every, like, four to six weeks or so.
04:23Right.
04:23So we don't concentrate on the 24, but a lot of the top restaurants,
04:28like the three-star missions and all that, they concentrate on the micro seasons as well.
04:32Wow.
04:33I truly, that's the first time I've ever even heard of that.
04:36That's insane.
04:3624.
04:37That's like twice a month changing the, yeah.
04:40I think it's actually if you ought to change the menu that many times, that's insane.
04:43Wow.
04:43What I'm doing here is I've got some white wine, a bit of vinegar and some echelot just reducing down.
04:48I'm going to reduce that from, I don't know, it's about half a cup-ish now to about half of
04:53that.
04:53And then I'm going to whisk in some butter.
04:55Very, very simple, very sophisticated beurre blanc sauce.
04:58I'm going to serve that with a bit of fish.
05:00So I've got a steamer going there and I've got some beautiful looking ling.
05:04So this is where the skin's been taken off the ling.
05:08Little tip for sophistication purposes.
05:11If you just turn that upside down, it looks a lot nicer.
05:13So I'm going to steam it up the other way so that when it comes out of the steamer, it
05:16looks a little bit nicer, fancier.
05:19Just so you don't get any of that.
05:20Like, that's all fine, that little bit of silvering and a little bit of bloodline still on there.
05:24But it'll just look a little bit nicer upside down, I think.
05:28So I'll steam that.
05:29It shouldn't take very long at all.
05:30Brennan, you're a dumpling guy.
05:32Yes.
05:32And I completely agree with you when you say dim sum is very sophisticated.
05:36And I think people don't realise how sophisticated it is because, like, if I make dumplings at home, which I
05:42do at least once a month, my folding style is roll out the skin, fold it, throw it away like
05:48that.
05:49And the dim sum dumplings, they're all very intricately pleated and things.
05:52It's very restaurant style.
05:53It's not like, I don't know, my grandma would never have folded any of those, like, elaborate ha-gaos and
05:59that kind of thing when I was young.
06:01But people think that, you know, dumplings are dumpling.
06:03But dim sum are the sort of sophisticated version of dumplings.
06:06Absolutely.
06:07I think, like, when I think of if dumplings is a scale for what is sophisticated, for me growing up,
06:13like my guamma, she'd make very simple Chinese style dumplings.
06:15It was just pork mince, oyster sauce, and that was it.
06:18And same, wrap it, throw it into the water.
06:21But something like ha-gaos, for me, it is simple, but there's so much to it and it's sophisticated.
06:26Matt, do you think there's a difference between diners in Tokyo or in Sydney or in, like, you've got a
06:33restaurant in Manila?
06:34Like, how do you make sure that the level of sophistication that you would have for each of those places
06:39is the same?
06:39Or do you just go, well, this is our restaurant, this is what we do?
06:42Well, we try to maintain a standard all around the world.
06:45So we do try to maintain the same standard in Tokyo or Manila.
06:51Is that hard to do, though?
06:52Because you've got, I mean, how many chefs do you have working for you at the moment?
06:57Oh, off the top of my head, I think about 40 or so.
07:00That's a lot of people to align to a vision.
07:03Yeah, so you keep it simple.
07:06It's all about standards, mate, you know, and seasonally ingredients.
07:11All right.
07:12There's my asparagus.
07:13I'll let the fish steam a little bit longer, but I think our beurre blanc is about ready to have
07:20the butter whisted.
07:21I'm going to reduce the heat right down now.
07:23This is one of the good things about doing this on induction is you get to control it.
07:27Like, if you were doing this on gas, you would probably whisk a bit in and then move it off
07:32and then whisk a bit in and then move it off just to make sure that heat doesn't stay high.
07:35But induction, people don't really know this, but induction's either on or off.
07:40Like, there's one induction setting, but the way that it controls the heat is it switches it on and off
07:44in the same way as if you were taking the pan on and off the heat.
07:48So it's actually really good.
07:49So if I set that quite low, I can ensure that that's not going to overheat.
07:57Yeah, I'm just going to take that off and drop my asparagus in to steam alongside the fish.
08:06And we'll continue to whisk our butter into the sauce.
08:11Brendan, you've got a new book coming out soon.
08:12Is that right?
08:13Yes, I do.
08:14You've written, okay, this is a book about dumplings.
08:16This is a book about street food.
08:18Yeah.
08:18And what's the, what's the, what's number three?
08:21Number four, actually.
08:22Number four?
08:22Okay, I've got it.
08:23This is a book about noodles as well.
08:24Oh, great, great, great.
08:25The next one is, this is a book about rice.
08:30It's a theme, eh?
08:31Covering all the Asian bases there.
08:33Going back to, going back to basics, yeah.
08:36Well, I think the basics are what's important, you know?
08:38Like, that's what makes food really great.
08:41Matt, when you were training to be a chef, what was, was it learning about the creative process or was
08:46it learning about the basics?
08:47What was the hardest part?
08:48Other bases, it wasn't really hard, but it was the, the most important, the most important was the basics.
08:55I still use them today, like making a bechamel or something like that, or a beurre blanc, you know, hollandaise,
09:02now we still use it in the restaurants.
09:04Well, my beurre blanc is looking okay, thank goodness.
09:09All right, lovely.
09:10I reckon we're pretty good with our fish.
09:15Might bring the plate a little closer just to be safe.
09:19And I think steaming the fish like this just allows it to be so delicate.
09:24Healthy as well, right?
09:26Yeah.
09:26Well, until I put all that butter on it, it'll be great.
09:31Just a bit of fish, a bit of asparagus.
09:33I haven't seasoned anything with salt yet, but I will do that momentarily.
09:37I'll put some salt straight on this.
09:40I'll also put some salt straight into the beurre blanc.
09:48And then I'm just going to strain that over the top of my fish and asparagus.
09:55Nice consistency, huh?
09:58I'm just slightly concerned, but I'm okay with it now.
10:02I also don't mind a little crack of pepper on there either.
10:05Very, very simple, but I think sophisticated steampling with asparagus and beurre blanc.
10:10Very nice.
10:15I complain about the whisking, but to be honest, it's literally about the same amount of whisking
10:19as making whipped cream.
10:21You know, it's like it's not, there's not a lot to it, but.
10:23That's good, huh?
10:24Mm.
10:26Yeah.
10:27Oh, that is good.
10:28I say it's simple, sophisticated, healthy, but yeah, got that balance, right?
10:35It puts the calories in the right spot.
10:37Like you're getting all the flavour of the butter in that.
10:40It's nice and buttery, but at its base, it's a piece of steamed fish and a couple of sticks
10:44of asparagus.
10:45I like it.
10:46Me too.
10:47When we return, Matthew and Brendan will reveal their simply sophisticated recipes.
11:02Welcome back to The Cook-Up.
11:03Tonight, I have asked two of the finest food minds that I know, international chef Matthew
11:07Crabb and dumpling dynamo Brendan Pang, to make me a dish that is simply sophisticated.
11:11Matt, what are you making?
11:12I'm making Wagyu yuke tata today.
11:15Sounds lovely.
11:16Brendan?
11:17I'm making Peking chicken pancakes.
11:19What a feast.
11:28Brendan, Peking chicken, you have my attention.
11:32So we've got chicken, Maryland's, and what's the marinade sauce?
11:36What do we make?
11:37Yes.
11:37So Peking style chicken, I would say.
11:39Okay, sure.
11:39So we've got hoisin, we have some plum sauce, honey, rice vinegar, and a pinch of salt.
11:44Cool.
11:45And that's really it.
11:45It's very simple.
11:46I think people don't realise how sweet you have to make this.
11:50Like it really does have to be a sweet glaze.
11:52I know.
11:53I was just looking at the ingredients.
11:53I was like, wow, that's a lot of sweetness.
11:55The plum sauce, the honey, the hoisin, it's, yeah, and it kind of balances out the, I guess,
12:02the savouriness of the chicken.
12:03So a bit more vinegar.
12:05You have a really fantastic social media presence, Brendan, millions of followers.
12:11And one of the things I really like about what you do is that the food that you make,
12:15it speaks to your story.
12:17It speaks to what interests you.
12:18It speaks to what you're good at.
12:20You know, there are so many people on social media who I think, you know, they're just following
12:24a trend, they're copying what somebody else has done.
12:25Literally just say, oh, that video is popular.
12:27I'm going to do my version of that.
12:29It's like, to me, it's stuff that doesn't need to.
12:30It is.
12:31But I love what you do.
12:31How do you stay true to yourself?
12:33Well, thank you.
12:34Firstly, I think for me, it is about making Asian food approachable.
12:38And growing up in a family where I was Chinese, Mauritian, but not really fully understanding
12:42who I was in Australia.
12:44But loving Asian food and traveling in the last couple of years too.
12:48It's like the culmination of all that, making it approachable, inspiring home cooks.
12:53Yeah.
12:54Kind of making it fun as well.
12:57And putting my spin on it always.
12:58So I like this one today.
13:01Well, this is a really great recipe because people love the old Peking duck.
13:04Yeah.
13:04I mean, no one's going to make Peking duck at home.
13:06I'm not going to sit the duck out, let it dry for a long time.
13:10I mean, I don't have the oven that's capable to do that either.
13:13So I think for me, this is just a really great alternative.
13:17Yeah.
13:17This is really great.
13:18I love that it's like a four-ingredient marinade or glaze that just gets put on on some chicken
13:25Marylands.
13:26Absolutely.
13:26Even if you weren't doing the pancakes, even if you were just having this with steamed rice.
13:30Yeah.
13:30I often will eat the, I'll shred the chicken later on, but I'll keep the bones for myself
13:35and then like I'll eat it with rice afterwards.
13:38All right.
13:39So that's going in the oven?
13:39That is, yeah.
13:40Amazing.
13:41Done.
13:42Matty.
13:43Hey.
13:43Yuki.
13:45The Korean-inspired beef tartare, but hugely popular in Japan.
13:51What are you making now?
13:52So I'm making the yuzu ponzu.
13:54Okay.
13:55Yuzu juice.
13:56What was that?
13:57This is mirin.
13:58Okay.
13:58Yeah.
13:58So ponzu is basically a citrus with mirin and soy sauce.
14:03Yeah.
14:04Okay.
14:04What we do is we're going to make a little glaze.
14:07Okay.
14:08We add a little bit of, this is the xanthan gum.
14:11Oh, okay.
14:12Like, yeah, thickener.
14:13Yeah.
14:14So it's basically a sugar that's been broken down by bacteria.
14:18Okay.
14:19Yeah.
14:20Yeah.
14:21Thanks, mate.
14:22But this will thicken it just sort of just enough to glaze, coat the outside of the meat.
14:27Well, actually, it's just to coat the uni.
14:30Oh, the sea urchin.
14:32The sea urchin.
14:33This is starting to get very sophisticated.
14:36Yeah.
14:36So that'll just coat it nicely on the top of the uke.
14:41Fantastic.
14:42So I love yuzu ponzu.
14:44It's actually such a popular thing in Japan.
14:46It has a slang name.
14:48People call it yuzu pon.
14:49Yeah.
14:50I think when something's got like a nickname, you know that it's popular, right?
14:53Yeah.
14:54We actually use it on oysters as well in the restaurant.
14:56And that's your wagyu?
14:57So this is wagyu.
14:58Yeah.
14:58So as you can see, it's beautiful cut.
15:01Yeah.
15:01So I'll just put that in the freezer.
15:03In the freezer?
15:03Okay.
15:03So it's easy to slice.
15:05Easy to slice.
15:05Yeah.
15:06Love it.
15:06Because of the fat content.
15:07Yep.
15:09Brendan, that looks incredible.
15:12Like, seriously, like, other than like the cooking time in the oven, the process of getting
15:16something like that on the table has taken you 25 seconds.
15:21Perfectly.
15:21That is a great dinner solution.
15:24I mean, it also looks like I've fully dried out the chicken.
15:27It's real crispy like a peaking duck as well.
15:31So I'm just going to pull this bone out.
15:33I think it's a really good skill to have to know how to break up a merryland because that's
15:39my favorite cut of chicken.
15:40I use it.
15:41Yes, mine too.
15:42Kind of all the time.
15:42It's got all the good things you want.
15:44You've got a bone in there.
15:45You've got nice meat.
15:47Oh, this is going to be fantastic.
15:49I think that's what I love about it is that it is minimal effort, but because the meat
15:54is on the bone, it comes out nice and juicy as well, but crispy on the outside.
15:57Fantastic.
15:58Yeah.
15:58And then this is going to go with some pancakes, the cucumber, the spring onion.
16:03Yes, correct.
16:04And then just a bit of, is this a bit of hoisin sauce?
16:06A bit of hoisin.
16:07We've got the pancakes, cucumber, spring onion.
16:09That's it, basically.
16:10A bit of the extra juices from the pan.
16:11I was going to say I love the simplicity of it, but what I actually really love about
16:15it is not just simply the accessibility.
16:17Like I'm sure everyone sitting at home there is going, you know what?
16:19I could do that.
16:20I could absolutely do that.
16:21Absolutely.
16:22And they absolutely can.
16:25Whoa.
16:26So this is the, so you haven't frozen it solid.
16:28You've frozen it firm.
16:31Yeah.
16:31So it's, it's just easy to cut.
16:33Yeah.
16:34Okay.
16:34Like Wagyu fat has a very low melting point.
16:38Yes.
16:38And I actually think the Wagyu in Japan has, depending on like the higher grade that you
16:42go, the lower the melting point is.
16:44Some of them get down to like, you know, body temperature.
16:46So the, the, the temperature of your hand is melting the fat in the Wagyu.
16:50I think here it's slightly higher, but that's, that's a beautiful piece of meat.
16:54I mean, in Japan, when they actually process it, they're working in fridges, right?
16:59In the cool rooms.
16:59Yeah.
17:00Yeah.
17:00Because it melts so quickly.
17:01So there's not much that gets easier in cooking than not having to cook.
17:09Well, that's what, that's what I thought of when I was coming up with this recipe.
17:12You know what I mean?
17:12What can I do this quick and nice and sophisticated?
17:15And yeah, this was, this was.
17:17And it looks so sophisticated as a restaurant dish, but you know, this is something I often
17:22say like sashimi, whether it's fish or Wagyu or whatever, it's a very, very simple thing
17:26to do at home.
17:27Oh yeah.
17:28So you're mixing that with a bit of echelot.
17:30Oh, this is echelot.
17:31But yeah, just for a bit of pick me up, you know, yeah, we had a little bit of, this
17:36is white salicylis.
17:37I mean, it's not really white, but it's pretty clear compared to the dark one.
17:42Yeah, absolutely.
17:42So it's just made with a, I guess, a lower proportion of soybean.
17:47So, and a little bit more rice.
17:49So it's, it's just sort of a, it's a lighter color, but also a lighter flavor.
17:53Exactly.
17:53Yeah.
17:54And then you've got all of these wonderful garnishes here, the sea urchin.
17:57I absolutely love that.
17:58That's Australian sea urchin.
17:59Exactly.
17:59Yeah.
18:00Beautiful herbs.
18:01And what's this guy?
18:02So that's called egoma.
18:03So it's a sesame leaf.
18:05Okay.
18:06Yeah.
18:07Very popular in Korean cooking, part of the perilla family.
18:10So similar to the yashisos and that kind of thing.
18:12Exactly.
18:13Yeah.
18:13So we use, we either use this or a bamboo leaf to present.
18:18Oh, okay.
18:19Yeah.
18:19Oh, this is going to be our presentation.
18:20Yeah.
18:21So that'll be the mat, so to speak.
18:23The mat.
18:24That's mat.
18:25Yeah.
18:26After the break, I simply can't wait to taste all of this sophisticated food and I'll get
18:30busy repurposing some very sophisticated leftovers.
18:43Welcome back to The Cook Up, where Tokyo-based chef Matthew Crabb and cookbook author Brendan
18:47Pang are putting the finishing touches on their simply sophisticated recipes.
18:50Matthew, how are you doing?
18:52Yeah, good, mate.
18:52Almost done.
18:53Looked great.
18:53Yeah.
18:54And Brendan, this looks spectacular.
18:56So that's, that's kind of that glaze that's mixed together with the, the juices from the
19:01chicken as it's roasted.
19:02So a bit of the chicken oil.
19:04I know there's a lot of sweetness in there, but it's taken on that oil, the savoury kind
19:08of flavour from the chicken.
19:09That looks brilliant.
19:10Get it all on there.
19:11There we go.
19:13And then I've got my veggies already cut up.
19:16Yep.
19:16We've got some cucumber.
19:18We might just place that there.
19:21Spring onion.
19:22See, the level of sophistication here is so good because this, but this is like, if it's
19:28Taco Tuesday, but instead of Taco Tuesday, we're having this because you've got your,
19:31your, you know, your Peking duck pancakes here, all of the elements, all of the, you know,
19:36accoutrements for your Peking chicken.
19:38That's a brilliant thing.
19:39It's the best way to eat, I think.
19:40Yeah.
19:40It's get everyone involved.
19:41It's nice.
19:42It's simple, but it's also has a bit of, yeah, a bit of refinement to it.
19:45Should I say?
19:46I'm very, I'm very into this.
19:47I'll be doing this.
19:48Okay.
19:49Matty.
19:49Hey.
19:50Okay.
19:51So what's this?
19:52This is sesame oil.
19:54Okay.
19:54Lovely.
19:56And this is the, this is called a black sesame dust or in Japanese is called surigoma or
20:03kuro surigoma.
20:05Black ground sesame.
20:07Yep.
20:08Then this is fresh uni or sea urchin from Australia.
20:15We are, we are producing some really great sea urchin in Australia these days.
20:19It looks beautiful.
20:20Mm.
20:21Yeah.
20:22And then we've got the, yeah, the ponzu.
20:25So this is just for a little, you know, little, little touch on top.
20:28And it has really been thickened up by that xanthum.
20:31Yeah, it works, right?
20:32It really does.
20:33Yeah.
20:34Man, it's going to take all of my strength not to just like wrap the whole thing
20:37up and eat it like a taco.
20:39Oh, you're more than welcome to.
20:40Wagyu, yuke tarte and Peking chicken pancakes.
20:51Now, this looks spectacular.
20:52And I really do love the nori, the seaweed that you have here, because I think that's
20:57something that's so underrated in Australia, having good quality nori.
21:01And thank you for bringing it all the way from Japan.
21:03Oh, no worries, mate.
21:04That is incredible.
21:05It was pretty good.
21:05It was so good.
21:06Did you try the sea urchin?
21:08Oh, wait, let's get some.
21:09Yeah.
21:10What's that black stuff you've shaved on top?
21:11Black sesame powder.
21:13Oh, wow.
21:13Okay.
21:14Yes, you just roast it and, yeah, grind it up.
21:16Oh, my goodness.
21:17That is really delicious.
21:19Every part of it kind of goes together, like the sea urchin and the texture of the wagyu,
21:22the yuzu ponzu, even just like the little bit of nuttiness from the sesame powder.
21:28And the oil, right?
21:29Mm-mm.
21:30The texture as well, like the nori just gives it that nice sort of like crispy kind of.
21:34Yeah, this one's really special.
21:35We use this one in the restaurant in Tokyo.
21:38All right, Brendan.
21:39Peking chicken pancake.
21:50You made me realize a few things here, Brendan.
21:54Like, if you didn't tell me that was chicken, I'd say, oh, you just give me a peking duck pancake.
21:58Not that chicken tastes like duck, but like so much of the experience of that mouthful
22:02that people know from a peking duck pancake.
22:03Yes, absolutely.
22:04All those things that you've got there, the texture of the cucumber and the spring onion,
22:09the skin of, you know, that has that lovely glazed taste to it.
22:13That's delicious.
22:14And I like the fact that if you were making this for dinner at home, you could eat like
22:1714 of them.
22:20When you're in a restaurant, it's like, oh, one maybe if you're very lucky, two, but
22:24you're just like, oh, well, well.
22:25I mean, don't use the pancakes.
22:26Use like a wrap and set and just make like a massive one.
22:30Yeah.
22:30Yeah, yeah, you could.
22:32So I feel a little bit silly now because what I wanted to show you was how to use leftovers
22:36of your dish, Brendan, to turn it into something else.
22:39But I don't think there would be many leftovers if you actually had it.
22:42But OK, this is just a couple of ingredients on top of what we already have.
22:47So I'm going to make sort of a specialty from Xi'an, like in Shaanxi province, which is
22:52called Pa Mo.
22:53It's like literally means stewed bread, but it's a way to use up because these are, you're
22:59picking up pancakes, not great for leftovers because they go really dry and like you can
23:04even feel these ones have been out for a while.
23:06They're a bit papery.
23:07So I thought I'll do this sort of traditional central Chinese soup with them.
23:12So I've got here a stock that I've made from the leftover bones because you will inevitably,
23:19like we have here, have the leftover bones from that Maryland.
23:23And I've just put them into a pot.
23:25It has a beautiful colour because of the glaze that you put on it.
23:29With a bit of chicken stock, just packet chicken stock, like this concentrated stock here.
23:34Oh, yeah, yeah.
23:35And some aromatics, some Sichuan pepper, star anise, garlic, ginger and cinnamon.
23:42And I'm going to throw into that stock some vermicelli.
23:49Woodier fungus.
23:51Just tear that up.
23:55And into that, I'm actually going to add, so in, in, in Shanxi, this is made with more,
24:01like, you know, the raw jam or the, like the, the buns.
24:03Yeah.
24:04So they're usually like leavened and a bit thicker and they come out a little bit like gnocchi
24:08and something like this.
24:09Yeah.
24:09But I'm just using these because it's bread at the end of the day.
24:13It will give it a new lease of life in kind of a soup form, but they're just, you can
24:19see they're just sort of reconstituting in that liquid there.
24:23Any leftover chicken, like I said, sure there wouldn't be very much.
24:26You just chop that up, throw that in as well.
24:30And that is pretty much all we need to do.
24:34I'll just put all of that now into a serving bowl.
24:40Wow.
24:41Wow.
24:42That's such a great idea.
24:43We always have so many, because you buy the, the pancakes in big packs as well.
24:47Yeah.
24:47So once you run out, it's like, you can't use them again because they dry out.
24:50No, you can't.
24:51Yeah, I've never thought of that.
24:54Yeah.
24:54So this is just a really great way to, to kind of make use of that bit of.
24:58Smells great.
24:59Chilli oil.
25:00The freshness of that, that, that is an entire meal that could make in the rare occurrence
25:04that you had some leftovers of your dish.
25:07Matt, Brendan, thank you so much for joining me.
25:09This has been really sophisticated.
25:11Oh, you're welcome.
25:12Tonight, proof that fancy food doesn't need to be tricky.
25:15It's the old KISS method.
25:18Keep it simple and sophisticated.
25:20If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:23I'm Adam Liao.
25:24Thanks for watching The Cook Up.
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