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The Cook Up with Adam Liaw - Season 9 Episode 42 - Simply Sophisticated
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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 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.
00:46Hello.
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.
01:06Oh, 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
01:17cook 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 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.
01:34Matt, 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.
01:45What was it that made you want to, I don't know, spread your wings?
01:48No, I didn't really like school that much, and I always enjoyed cooking, and it just seemed natural to me,
01:56and I really wanted to travel.
01:58Well, it's a career now, like everyone eats, or all around the world.
02:01It's one of the most portable careers that there is.
02:03You can cook anywhere.
02:05Exactly, yeah.
02:05So, yeah, London was the first stop.
02:07Then it was America, actually.
02:09Oh, okay.
02:09In D.C., Washington.
02:10Right.
02:11In Les Penas.
02:11Yeah, we got Best New Restaurant in 97.
02:14Wow.
02:14Yeah, and then moved to Mexico, and yeah, the rest is history.
02:18Brennan, were you born in 97?
02:19I was just like, thinking of the time I sat there in 93.
02:22I was born.
02:24Showing my age.
02:27All class, no fast.
02:28Tonight's food is simply sophisticated.
02:33Nice.
02:34Brennan, what's sophisticated food to you?
02:37Sophisticated food, for me, is, I guess, a bit more intricate, delicate.
02:42Yeah.
02:43Not 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.
02:51Matt, over your career, have you seen sophistication or fanciness change in food?
02:57Oh, most definitely.
02:59Yeah.
02:59I 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 in New Ville Cuisine,
03:09then now it's like Noma and all those kind of guys, you know.
03:13It's kind of crazy.
03:14Evolution.
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, 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.
03:46And there's something very cool about that.
03:48I 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, like the three-star
04:29missions and all that, they concentrate on the micro seasons as well.
04:33I truly, that's the first time I've ever even heard of that.
04:35Have you heard of that?
04:36No, that's insane.
04:3624.
04:37That's like twice a month changing the, yeah.
04:40Yeah.
04:40I think it's actually if you ought to change the menu that many times, that's insane.
04:43Wow.
04:44What I'm doing here is I've got some white wine, a bit of vinegar and some echelot just
04:48reducing down.
04:48I'm going to reduce that from, I don't know, it's about half a cup-ish now to about half
04:53of that.
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.
05:08A little 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.
05:21That little bit of silvering and a little bit of bloodline still on there, but it'll just
05:25look a little bit nicer upside down, I think.
05:28So I'll steam that.
05:29Shouldn'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.
05:36Yeah.
05:36And I think people don't realize how sophisticated it is because like if I make dumplings at
05:41home, which I do at least once a month, my folding style is roll out the skin, fold
05:47it, throw it away like that.
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
05:59hargows and that kind of thing when I was young.
06:01But people think that, you know, dumplings are dumpling, but dim sum are the sort of
06:05sophisticated version of dumplings.
06:07Absolutely.
06:07I think like when I think of, if dumplings is a scale for what is sophisticated, for me
06:12growing up, like my grandma, 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 hargows, for me, it is simple, but there's so much to it and it's sophisticated.
06:27Matt, do you think there's a difference between diners in Tokyo or in Sydney or in, like you've
06:33got a restaurant in Manila?
06:34Like, how do you make sure that the level of sophistication that you would have for each
06:38of those places is 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.
06:46So 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 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.
07:22This 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
07:35high.
07:36But 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.
08:22Number four?
08:23Okay, I've got a book about noodles as well.
08:25Oh, 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.
08:33Going back to, going back to basics.
08:35Yeah.
08:36Well, I think the basics are what's important, you know, like that's what makes food really
08:40great.
08:41Matt, when you were training to be a chef, what was, was it learning about the creative process
08:46or was it learning about the basics?
08:47What was the hardest part?
08:48Other base, it wasn't really hard, but it was the, the most important, the most important
08:55was the basics.
08:56I still use them today, like making a bechamel or something like that, or a beurre blanc,
09:01you know, hollandaise, no, 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.
09:25Healthy 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, and then I'm just going to strain that
09:51over 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 want a little crack of pepper on there either.
10:05Very, very simple, but I think sophisticated steaming 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
10:20as 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?
10:25Mm.
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?
11:13I'm making wagyu yuke tata today.
11:15Sounds lovely.
11:16Brendan?
11:17I'm making Peking chicken pancakes.
11:20What a feast.
11:29Brendan, 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, so 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, I was just looking at the ingredients, I was like, wow, that's a lot of sweetness.
11:55And then the plum sauce, the honey, the hoisin, it's, yeah, and it kind of balances out the,
12:01I guess, the 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, it speaks to what interests you, it 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,
12:24and they're copying what somebody else has done.
12:25Literally just saying, oh, that video is popular, I'm going to do my version of that.
12:29It's like, to me, it's stuff that doesn't need to.
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 in the last couple of years, too.
12:48It's like the culmination of all that, making it approachable, inspiring home cooks.
12:53Yeah.
12:54Yeah, kind of making it fun as well.
12:57And putting my spin on it always, so 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.
13:10I 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, this 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, I 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, so that's going in the oven?
13:39That is, yeah.
13:40Amazing.
13:41Done.
13:42Addy.
13:43Hey.
13:44Yuki, the 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, what was that?
13:57This is mirin.
13:58Okay.
13:58Yeah, so ponzu is basically a citrus with mirin and soy sauce.
14:03Yeah, okay.
14:04What we do is we're going to make a little glaze.
14:08Okay.
14:08We add a little bit of, this is xanthan gum.
14:12Oh, okay.
14:12Like, yeah, thickener.
14:13Yeah, so 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.
14:33The sea urchin.
14:33This is starting to get very sophisticated.
14:36Yeah, so that'll just coat it nicely on the top of the yuke.
14:41Yeah.
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?
14:54Yeah, we actually use it on oysters as well.
14:55Oh, that'd be fantastic.
14:56In the restaurant.
14:57And that's your wagyu?
14:57So this is wagyu, yeah.
14:59So as you can see, it's beautiful cut.
15:01Yeah.
15:02So I'll just put that in the freezer.
15:03In the freezer?
15:03Okay, so easy to slice.
15:05Easy to slice, yeah.
15:06Love it.
15:06Because of the fat content.
15:07Yep.
15:09Brendan, that looks incredible.
15:10Good timing.
15:10Incredible.
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.
15:22That 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
15:39that's my favourite 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 because the
15:54meat is on the bone.
15:55It comes out nice and juicy as well, but the crispy on the outside.
15:57Fantastic.
15:58Yeah.
15:58And then this is going to go with some pancakes, the, you know, 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.
16:26So this is the, so you haven't frozen it solid.
16:29You'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 the cool rooms.
16:59Yeah.
17:00Yeah.
17:00Because 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.
17:17And it looks so sophisticated as a restaurant dish, but you know, this is some, I often say
17:22like 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.
17:33Yeah.
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.
17:43So.
17:43And it's just made with a, I guess, a lower proportion of soy bean.
17:47Hmm.
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.
17:54Yeah.
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.
18:04So 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.
18:21Yeah.
18:21So that'll be the, 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.
18:54Yeah.
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.
19:02Yes.
19:04It's got a bit of the chicken oil.
19:04I know there's a lot of sweetness in there, but it's taken on that oil, this, this savoury
19:08kind of flavour from the chicken.
19:09That looks brilliant.
19:10Put 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, which we 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, ah,
19:28it's Taco 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, all of the, you know, accoutrements
19:37for 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.
19:42It's nice.
19:42It's simple, but it's also has a bit of, yeah, a bit of refinement to it, I'd say.
19:46I'm very, I'm very into this.
19:47I'll be doing this.
19:48Okay.
19:49Matty.
19:50Hey.
19:50Okay.
19:51So what's this?
19:52This is, um, sesame oil.
19:54Okay.
19:54Yeah.
19:55Lovely.
19:55And this is, uh, the, this is called, uh, black sesame dust or in, in Japanese it's called
20:02surigoma or kuro surigoma.
20:05Amazing.
20:06Black 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.
20:21Mm.
20:21Yeah.
20:22And then we've got the, uh, 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 xantham.
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
20:38eat 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, and thank you for
21:02bringing it all the way from Japan.
21:03Oh, no worries, mate.
21:04That is incredible.
21:05It was pretty good.
21:06It is 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?
21:11Uh, black sesame powder.
21:13Oh, wow.
21:13Okay.
21:14Yeah, so you just roast it and, yeah, grind it up.
21:16Oh my goodness, that 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, um,
21:27the sesame powder.
21:28Sesame and the oil, right?
21:29Mm-mm.
21:30Mm.
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, Peking chicken pancake.
21:42Mm.
21:48That's good.
21:51You made me realise 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, the cucumber and the spring onion,
22:09the, the, the 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 14
22:18of them.
22:20When you're in a restaurant, it's like, oh, one, maybe if you're very lucky, two, but
22:24he's like, oh, well, well.
22:25I mean, don't use the pancakes.
22:26Use like a wrap instead and just make like a massive one.
22:30Yeah.
22:30Yeah.
22:31Yeah, 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 okay, 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
22:52Pao 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
23:05feel, 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,
23:19like we have here, have the leftover bones from that Maryland.
23:23And I've just put them into a pot.
23:26It 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, 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.
23:49Woody ear fungus.
23:51Just tear that up.
23:55And into that, I'm actually going to add, so in, in, in Shaanxi, this is made with more,
24:01like, you know, the roo jamo, the, like, the, the buns.
24:04Yeah.
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'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, 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.
24:42That'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, 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 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.
25:11You're welcome.
25:13Tonight, 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.
25:40I'm Adam Liao.
25:42I'm Adam Liao.
25:42I'm Adam Liao.
25:43I'm Adam Liao.
25:43I'm Adam Liao.
25:43I'm Adam Liao.
25:44You
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