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00:22Hello, I'm Madam Liao and welcome to The Cook Up, the show that requires no preheating.
00:25Tonight we are making steamed lingon asparagus with beurre blanc, Peking chicken pancakes and wagyu yuke tartare.
00:32Let's meet our guests.
00:33Matthew Crabbe 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, Brennan 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.
01:06Oh, 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, grandmother was just like, throw this and
01:26that in there, taste it, smell it, and it's done.
01:28I can't do that with a cake, obviously, so.
01:30Very well explained.
01:31I've tried that with cakes, it doesn't work.
01:34Matt, 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.
02:03You can cook anywhere.
02:04Exactly, yeah.
02:05So, yeah, London was the first stop.
02:07Then it was America, actually, in D.C., Washington.
02:10Right.
02:11In Lespenas.
02:11We 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 said, no, 93.
02:24Showing my age.
02:27All class, no fast.
02:28Tonight'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.
02:50Absolutely agree.
02:50Matt, over your career, have you seen sophistication or fanciness change in food?
02:57Oh, most definitely.
02:58I mean, when I grew up, it was lamb chops and three veg, you know, so today with the, you
03:06know, the thickeners and all that sort of thing in Nouvelle Cuisine, then now it's like
03:10Noma and all those kind of guys, you know, it's kind of crazy, evolution.
03:15And I think now it's, it's almost, sophistication is getting back to simplicity in a lot of ways
03:21now, so 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, and actually
03:40the way that the food's served is, it just shows the ingredient, you know, it just shows
03:45you what it is, and there's something very cool about that.
03:47I mean, your restaurants are, they're fancy, people go there, they dress up to go to your
03:51restaurants, right?
03:52How do you ensure that a simple dish comes across as sophisticated to them?
03:57Um, it's more in the technique, so it's, it's all about, I mean, my philosophy is, it's all
04:04about the, uh, the ingredient itself, and especially in Japan, we really concentrate on the seasons,
04:10so there's, uh, something like 24 micro-seasons in Japan.
04:14Well, okay, I was doing okay with just the four, but...
04:18Yeah, yeah, so we, we change the menu every, like, four to six weeks or so, so we don't
04:24concentrate on the 24, but a lot of the, uh, the, the top restaurants, like the three-star
04:29missions and all that, they, they concentrate on the, on the micro-seasons as well.
04:32Wow, I, I truly, that's the first time I've ever even heard of that.
04:35Have you heard of that?
04:36No, that's insane, 24, that's like twice a month changing the, yeah.
04:39Yeah, yeah, I think it's actually if you ought to change the menu that many times, that's
04:43insane, wow.
04:44What I'm doing here is I've got some white wine, a bit of vinegar and some echelot just
04:47reducing down, I'm going to reduce that from, I don't know, it's about half a cup-ish now
04:51to about half of that, and then I'm going to whisk in some butter, very, very simple, very
04:57sophisticated Blanc sauce.
04:58I'm going to serve that with a bit of fish, so I've got a steamer going there and I've
05:02got some beautiful looking ling, so this is where the skin's been taken off the ling,
05:08little tip for sophistication purposes, if you just turn that upside down, it looks a
05:13lot nicer, so I'm going to steam it up the other way, so that when it comes out of the
05:16steamer, it looks a little bit nicer, fancier, just so you don't get any of that, like, that's
05:21all fine, that little bit of silvering and a little bit of bloodline still on there, but
05:24it'll just look a little bit nicer upside down, I think, so I'll steam that, it shouldn't
05:29take very long at all.
05:30Brennan, you're a dumpling guy, and I completely agree with you when you say dim sum is very
05:35sophisticated, and I think people don't realise how sophisticated it is, because, like, if
05:40I make dumplings at home, which I do at least once a month, my folding style is roll out
05:46the skin, fold it, throw it away, like that, and the dim sum dumplings, they're all very
05:51intricately pleated and things, it's very restaurant style, it's not, like,
05:54I don't know, my grandma would never have folded any of those, like, elaborate hargaos
05:59and that kind of thing when I was young, but people think that, you know, dumplings are
06:02dumpling, but they're the, dim sum are the sort of sophisticated version of dumplings.
06:07Absolutely, I think, like, when I think of, if dumplings is a scale for what is
06:11sophisticated, for me growing up, like, my guamma, she'd make very simple Chinese style
06:15dumplings, it was just pork mince, oyster sauce, and that was it, the same, wrap it, throw it
06:19into the water, but something like hargao is, for me, it is simple, but there's so much
06:25to it, and it's sophisticated.
06:26Matt, do you think there's a difference between diners in Tokyo, or in Sydney, or in, like,
06:33you've got a restaurant in Manila, like, how do you make sure that the level of sophistication
06:37that you would have for each of those places is the same, or do you just go, well, this
06:41is our restaurant, this is what we do?
06:42Well, we try to maintain a standard all around the world, so we do try to maintain the same
06:48standard in Tokyo or Manila.
06:51Is that hard to do, though, because you've got, I mean, how many chefs do you have working
06:55for 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 it's, you keep it simple.
07:06It's all about standards, mate, you know, and seasonally ingredients.
07:11All right, there's my asparagus.
07:13I'll let the fish steam a little bit longer, but I think our beurre blanc is about ready
07:20to have the 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.
07:35So, but 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
07:44it on and off in 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, is 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 coming out.
08:22Number four, okay.
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?
08:31It is, yeah.
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
08:45process or was it learning about the basics?
08:47What was the hardest part?
08:48The base, it wasn't really hard, but it was the, the most important part.
08:53The most important, the most important was the basics.
08:55I still use them today.
08:57Yeah.
08:57Like making a bechamel or something like that.
09:00Or a beurre blanc, you know.
09:01Hollandaise, you know, 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.
09:15I might 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.
09:29All right, just 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.
09:56Nice 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.
10:31Mm.
10:31Mm.
10:32Healthy, but yeah, got that balance, right?
10:35It puts the calories in the right spot.
10:37Like, you're getting all the flavor 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 ta-ta today.
11:15Sounds lovely.
11:16Brendan?
11:17Brendan, I'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.
11:54I was like, wow, that's a lot of sweetness.
11:55And then the plum sauce, the honey, the hoisin.
11:59It's, yeah.
12:00And it kind of balances out the, I guess, the savouriness of the chicken.
12:03So a bit more vinegar.
12:05You have a really fantastic social media presence, Brendan.
12:10Millions of followers.
12:11And one of the things I really like about what you do is that the food that you make, it
12:15speaks 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 a trend.
12:24They're copying what somebody else has done.
12:25Literally just saying, oh, that video was 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's here.
12:31But I love what you do.
12:31How do you stay true to yourself?
12:33Well, thank you, firstly.
12:34I 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 who I was in
12:43Australia.
12:44But loving Asian food and traveling the last couple of years, too.
12:48It's like the culmination of all that, making it approachable, inspiring home cooks.
12:54Yeah, kind 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, I 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.
13:11I 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 Marylands.
13:26Absolutely.
13:26Even if you weren't doing the pancakes, even if you were just having this with, you know, 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.
13:40Yeah.
13:40Amazing.
13:41Done.
13:42Addy.
13:43Hey.
13:43Yuki.
13:44The 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 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 yuke.
14:41Fantastic.
14:42That's like, I love yuzu ponzu.
14:44It's actually such a popular thing in Japan.
14:46It has, like, it has a slang name.
14:48People call it yuzu pon.
14:49Ah, yeah.
14:50Yuzu pon, yeah.
14:51I 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.
14:55Oh, that'd be fantastic.
14:56And that's your wagyu?
14:57So this is wagyu.
14:58Yeah.
14:58So as you can see, it's beautiful.
15:00Yeah.
15:01Cut.
15:01Yeah.
15:01So I'll just put that in the freezer.
15:03In the freezer?
15:03Okay.
15:03So 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.
15:10Incredible.
15:11Yeah.
15:12Like, seriously, like, other than, like, the cooking time in the oven, the process of
15:16getting something like that on the table has taken you 25 seconds.
15:21Perfectly.
15:22That is a great dinner solution.
15:24I mean, it also looks like I've fully dried out the chicken.
15:27Right.
15:27It's real crispy like a peaking duck as well.
15:30So I'm just going to pull this bone out.
15:32I 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 I use.
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 is
15:54on 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, we've got the pancakes, cucumber, spring onion.
16:09That's it, basically.
16:10A bit of the extra juices from the pan.
16:12I 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.
16:25Oh, so 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.
16:47So 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?
16:59Yeah.
16:59In cool rooms.
16:59Yeah.
17:00Yeah.
17:00Cause it melts so quickly.
17:02There'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?
17:13This quick and nice and sophisticated.
17:15And yeah, this was, this was.
17:16And 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.
17:31Yeah.
17:31Just for a bit of pick me up, you know?
17:33Yeah.
17:34We had a little bit of, this is white soy sauce.
17:37I mean, it's, 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.
18:09Part 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 kind of that glaze that's mixed together with the juices from the chicken as
19:02it's roasted.
19:02Yes.
19:03A 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.
19:16Yeah.
19:16We've got some cucumber.
19:18We might just place that.
19:19Nice.
19:21Spring onion.
19:22See, the level of sophistication here is so good because this is like if it's Taco
19:28Tuesday, but instead of Taco Tuesday, we're having this because you've got your, you know,
19:32your Peking duck pancakes here, all of the elements, all of the, you know, accoutrements
19:37for your Peking chicken, that'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 also has a bit of, yeah, a bit of refinement to it, I'd say.
19:46I'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.
19:55And this is, uh, the, this is called, uh, black sesame dust or in, in Japanese it's
20:02called Surigoma or Kuro Surigoma.
20:05Black ground sesame.
20:07Yep.
20:08Then this is, um, fresh uni, uh, or sea urchin from, uh, 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, uh, the, uh, 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 up and
20:37eat it like a taco.
20:39Oh, you're more than welcome to.
20:40Wagyu, yuke tarte and Peking chicken pancakes.
20:51Matt, this looks spectacular.
20:52And I, 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.
21:02And 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 is so good.
21:06Did you try the sea urchin?
21:08Oh, wait.
21:08Let's get some.
21:09Yeah.
21:10What's that black stuff you've shaved on top?
21:11It has black sesame powder.
21:13Oh, wow.
21:13Okay.
21:14Yeah, so 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 little, that 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.
21:42Mm.
21:48That's good.
21:51You 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 that people know from
22:02a peking duck pancake.
22:03Yes, absolutely.
22:04All those things that you've got there, the texture of the cucumber and the spring onion, the skin of, you
22:11know, 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 14
22:18of them.
22:20When you're in a restaurant, it's like, oh, one maybe if you're very lucky, two, but these are like, oh,
22:24wow, wow.
22:25I mean, don't use the pancakes, use like a wrap instead and just make like a massive one.
22:30Yeah, yeah, yeah, you could.
22:31So 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 called Pa
22:52Mo.
22:53It's like literally means stewed bread.
22:55But it's a way to use up because these are, you're picking up pancakes, not great for leftovers because they
23:03go really dry.
23:04And like you can even 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, like we have
23:19here, 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 with a bit of chicken stock.
23:31Just packet chicken stock like this concentrated stock here.
23:34Oh, yeah. Yep.
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.
23:57So in, in, in shansi, this is made with more like, you know, the raw jam or the, like the
24:03buns.
24:03Yeah.
24:04So they're usually like leavened and a bit thicker and they come out a little bit like gnocchi and something
24:08like this.
24:09Yeah.
24:09But I'm just using these because it's bread at the end of the day.
24:13It'll give it a new lease of life in kind of a soup form.
24:18But they're just, you can see 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.
24:29Throw 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.
24:42That'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.
24:53So yeah, so this is just a really great way to kind of make use of that bit of...
24:58Smells great.
24:59...chilli oil, the freshness, 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.
25:11You're welcome.
25:12Tonight, proof that fancy food doesn't need to be tricky is 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.
25:42Thanks for watching The Cook Up.
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