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Ready Jet Cook S03E05 Traditions with a Tila Twist engsubtitle fullmovie🔥❗️‼️
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00:00What's happening, guys?
00:01I am Jet Tila, and this is Ready Jet Cook,
00:04where I break down the core techniques of Asian cuisine
00:07from shop to finish.
00:08Today, I'm serving up two Hall of Fame Asian dishes
00:11with a Tila twist, Peking-styled duck breast
00:14in an open bao, and Thai congee inspired by my dad.
00:18Plus, we'll add some scallion pancakes on the side.
00:28Peking duck is a labor of love.
00:31There are entire restaurants dedicated
00:33to doing nothing but Peking duck,
00:35because it takes like two to three days
00:37to get that crispy skin and that deliciousness.
00:40I'm gonna show you a Peking duck-ish process,
00:43and the secret is using duck breast
00:45instead of a whole duck.
00:47All right, so when purchasing duck breast,
00:49I'm looking for a few things specifically, right?
00:52Number one, I want the skin to be almost like creamy,
00:56white, pale in color.
00:58I want the duck breast to look moist.
01:00And then on the backside, on the breast side,
01:03you're looking for a really nice ruby red color.
01:06There's a sheen here from the duck breast.
01:08All this means it's really clean.
01:10If you've never cooked with duck breast,
01:12the fat is what we really cherish from the duck,
01:16so don't ever trim that out.
01:18I'm gonna show you how to score the breasts,
01:20render the fat, but keep all that delicious, crispy skin.
01:25So before we leave,
01:26we need to pick up some cake flour for the boughs.
01:29Cake flour versus all-purpose flour
01:31comes down to protein content.
01:34So lower protein content makes for a softer chew,
01:37or what we call crumb, in the bough.
01:39It makes a great pillowy bough.
01:42Time to check out and get cooking.
01:49All right, so let's talk game plan, team.
01:52First, I'm gonna make the fluffy guabao,
01:54and then I'm tackling our duck breast
01:56to get that perfect, crispy, peaking duck skin
01:59before putting it all together.
02:00So to make my bough dough,
02:02I'm gonna start by combining all the dry ingredients.
02:05So I have cake flour, sugar, baking powder, and some yeast.
02:11We're gonna give this a good mix to distribute the sugar,
02:15the flour, and the yeast,
02:16so it all comes together nice and evenly.
02:18Now I'm gonna slowly pour in my water.
02:22So as it comes together,
02:23any flour that's left on the side,
02:26I'll just stop and scrape it into the center.
02:30I'm gonna knead that for about eight to 10 minutes
02:32until it's soft and smooth.
02:37Now that it's kneaded into a nice soft ball,
02:40I'm gonna add shortening
02:41and continue to knead for about three to five minutes.
02:44So the shortening will richen up this dough,
02:47give it some nice flavor, but also give it a nice shine.
02:51What I'm looking for is the dough ball to hold together,
02:55but still be really soft.
02:57So I've placed it in an oiled bowl.
02:59I'm gonna cover it tightly
03:00and allow it to double in size at room temperature.
03:03And it should take about 90 minutes.
03:08Let's get it onto my board.
03:11Clench the air out.
03:13So I'm gonna form the dough into a rectangle,
03:17about a half inch thick.
03:19So I'm taking the edges from the long side
03:21and just pulling it nice and evenly.
03:25Similar to a scallion pancake,
03:26I'm gonna roll this into a nice even log.
03:31So with the log formed nice and even,
03:33I'm gonna cut this into two inch wide pieces.
03:38I'm basically looking for about eight or nine pieces.
03:41I'm flattening each one out into an oval.
03:43And at this point, I want you to kind of imagine that bun.
03:47See how that closes up and makes like a little sandwich bob?
03:50A little assist with the rolling pin to spread it out.
03:54A few drops of oil in there.
03:56And I like the oil because once I fold it over,
03:59it's gonna act as a barrier from the bun to stick together.
04:02We're gonna close it off.
04:04Grab a piece of parchment paper.
04:06And you've got your first guabao.
04:08Making these baos at home are pretty rewarding.
04:11It's also a fun activity to do with the kids.
04:14I mean, on the flip side, if you're like,
04:15bro, I don't have the time, you could buy these frozen
04:18and just steam them up and still make
04:19these amazing Peking duck buns.
04:21I want you to think about these bao buns
04:23as your new favorite slider bun.
04:26In the Asian world, I would stuff them with fried chicken,
04:29pork belly, teriyaki, but you really can use these for anything.
04:33They are pretty delicious for any slider.
04:36And if you're vegetarian, I would do barbecue tofu.
04:39I would do seitan.
04:41You could also just stuff them with really amazing vegetables.
04:47So let's set up the steamer for the guabao.
04:49I'm using a 10 inch pan.
04:52I'm gonna pour about two to three inches of water in there
04:56and start that to the boil.
04:58With a 10 inch pan, you want a 10 inch set of bamboo steamers.
05:03You see how that nests perfectly?
05:04You could do a 12 inch steamer, make sure you have a 12 inch pan,
05:07et cetera, et cetera.
05:08What we're looking for is a really tight seal from the edge of the steamer to the pan
05:14because you want to keep the steam inside instead of having it leak out.
05:18So be very careful loading these bao in because steam can be very hot.
05:23So here's the first layer.
05:26You just want to make sure that there's space in between each bao for the steam to push through.
05:36And these are going to steam for about five to eight minutes until they're bouncy.
05:41All right, let's check out our boughs.
05:44Woo, look at that.
05:45Now these are pretty hot to the touch, so do be careful.
05:48So what you're looking for is the bao to be springy to the touch.
05:52It opens up, ready for that duck.
05:55And look at that cakey, soft, delicious.
06:02Ah, it is perfect.
06:04Coming up, we're moving on to our Peking duck breast.
06:07And I'm going to show you the secret to get that perfect crispy skin.
06:11All right, so my bao buns are all steamed up.
06:13It's time to pack that Peking duck flavor and texture into our duck breast.
06:18Let's start by making this glaze.
06:19So we're starting with oyster sauce, a little bit of soy sauce, chicken power.
06:25Chicken powder, obviously.
06:27You're going to see five spice in a lot of places because in real Peking duck,
06:31five spice goes into the duck.
06:32It goes into the glaze and also the sauce.
06:36And the sugary binder here that's going to help coat this onto the duck skin is going to be honey.
06:42This super sweet mix is going to adhere to the duck and really take it to the next level.
06:49So the glaze over the skin is done.
06:51I'm going to make a spice rub to season the duck with now.
06:55It's pepper, sugar, salt, and here's more five spice powder.
07:01This is one of my go-to seasonings for any protein.
07:04All right, so let's start on the duck.
07:06So I'm simply just using a blade to score the skin.
07:12By scoring the skin, you're opening up the skin for all the fat that's under it to come out.
07:20I'm going to be super generous with the seasoning because there's things like sugar
07:23and five spice powder.
07:25It's not just salt and pepper.
07:26So really work that into the skin.
07:28This opens up the skin a little bit.
07:31As you can see, it gets the salt in there to pull out even more moisture.
07:36And then I like to season the board and drag the duck breast into the board.
07:41And that's how you get amazing seasoning on both sides.
07:44I'm ready to wash my hands and get my pan hot.
07:47Another great chef tip for crispy duck skin is a cold start in the pan instead of hot.
07:52I'm going to lay the duck breast down.
07:56And I'm going to allow that duck breast to come up slowly.
08:00And that's going to render all that fat that's stuck between the top of the skin
08:04and that bottom of the skin by the breast.
08:07Check out the fat that's starting to pool around the skin.
08:11One more tip that I use is adding cinnamon and star anise to the pan because this is the cinnamon
08:19and star anise that would be in the cavity of Peking duck while it's roasting.
08:25This basically perfumes Peking duck and putting it in the pan now
08:29and getting the fat in there is going to help perfume the duck breast.
08:32I've already got about a quarter cup of fat coming out of the skin.
08:37I can start checking now how the browning is going.
08:42Look how gorgeous that skin is coming and it's already getting crispy.
08:49So after about two minutes, I'm going to flip the breast over and start brushing my first layer of glaze.
08:57I'm just painting and pushing the glaze into that skin.
09:02I'm going to put these duck breasts into the oven at 400 degrees for six to eight minutes.
09:12Oh, that looks fantastic.
09:14One last brush of the glaze will lock in that deliciousness and make sure it's extra crispy.
09:21I've cooked these duck breasts for about six to eight minutes,
09:23but the best way to check duck temperature is put a thermometer in the middle of the duck
09:27and look for 125 to 130. That's medium rare.
09:31Let's put these duck breasts on our station here.
09:35Two bows for right now.
09:38So I'm just going to slice these breasts on a small angle.
09:43That warm pink medium rare coast to coast. That is perfect.
09:49Nice straight blocks, not too thin, not too thick.
09:53To build these bow, I'm going to place a center cut piece of duck breasts in here.
09:59A little bit of cucumber, some scallion curls,
10:03and I'm going to put a tiny bit of hoisin. One more.
10:14I mean, look at that duck peeking through. So sexy.
10:20All right. One thing left to do.
10:26That bow is sweet, pillowy, and soft. It's got the perfect amount of chew. The duck is crispy on the
10:34skin, but it melts in your mouth in the middle. Crunchy, cold cucumbers, the alum flavor of the
10:41scallions. That hoisin sauce. This is killer. Coming up, we're taking on another classic Asian dish and
10:49giving it that special Tila treatment. I'm talking Thai congee with scallion pancakes. You don't want to miss this.
11:00Congee is a rice porridge made all over Asia. Today, we're making the Thai version, which is called
11:05jok, and we're going to load it up with some pork meatballs and some soft-boiled eggs. The secret to
11:10Thai jok or congee is going to be the mix of two kinds of rice. I like to use a
11:16jasmine rice, which is nice
11:17and fragrant, but I also add Thai sweet rice or Thai sticky rice, also known as Thai glutenous rice.
11:24One thing to remember is Thai glutenous rice has no gluten. It's called that because it's extra
11:30starchy and makes that congee really nice and sticky. Jasmine rice gives you a really nice fragrance,
11:36but isn't really sticky when you add it to water. The addition of Thai sticky rice gives the porridge
11:42even more body, and I think a better eating experience. So we've got our Thai sticky rice.
11:47I need a few more ingredients, and let's go make some congee.
11:53Let's talk about the star of scallion pancakes, scallions. You're looking for non-wilty, non-slimy,
12:00nice strong stalks, and even color throughout the white to the green. Normally, scallions are always the
12:07garnish, the finish of the dish, but for scallion pancakes, they are going to be the star. Make sure
12:12you grab the freshest scallions you can for perfect scallion pancakes. Let's cook.
12:22Congee is a food eaten 24 hours a day. It's eaten in the morning all the way until late at
12:27night,
12:28and I have so many memories being homesick from school and my parents giving me bowls of congee to
12:34help me feel better. And then as I got older, growing up in LA, there's a certain restaurant
12:38in Hollywood where I spent a lot of late nights eating congee after the parties. This to me is
12:44my dad's version, or the Thai version that I'm going to show you how to make today. So I'm going
12:50to start with a little bit of ginger. I also want to make this congee super aromatic, so I'm going
12:55to
12:55add just a few ginger slices to perfume that rice. I like to peel ginger with a knife. Some people
13:01use the
13:02spoon or a butter knife. You're using the knife anyway to slice. Why not use it to peel as well?
13:09Next, the rice goes in both at the same time. I don't rinse my rice before I put it in
13:16congee. I
13:17know a lot of people do because they think there's a lot of extra starch, but we're going to want
13:22that
13:22starch in this dish. So when you're making table rice, you're using one part water to one part rice.
13:27We're doing like six to eight parts water because we want to make a nice loose porridge. Chicken
13:32powder is the secret to get to that Chinese stock flavor without having to boil bones for hours.
13:39All right, so that's come to a full rolling boil. Chicken powder has salt in it, but I do want
13:44straight salt because that's going to bring up those bright notes. And we're going to simmer this for
13:49about 30 to 45 minutes, stirring occasionally and not covering. I want this to slightly evaporate
13:57as the grains cook. So while that's simmering away, let's start on our scallion pancakes. I need to boil
14:03some water for this hot water dough. So in a stand mixer, I'm going to add AP flour and cake
14:10flour
14:11because it has less protein is going to make a softer dough. And next I'm adding salt before we add
14:16our
14:17waters. I'm starting with a paddle and then we'll switch over to a hook to knead the dough. I'm going
14:22to lock down the head, start this at a very slow speed, and then I'm going to stream in the
14:30water.
14:31So now the hot water has done its job. I'm going to add another portion of room temp water to
14:37start
14:37making my dough ball. All right, that's exactly what I'm looking for. You can see the dough ball starts to
14:44come up. It's not really sticking to my hands more than it's sticking to each other. That's the time
14:49to use the dough hook. So this is the dough hook attachment, and this is actually going to do
14:56most of the kneading for us. And we'll start low. Although all the water's in, the flour is actually
15:04hydrating slowly. And as it eats up all that water, that dough will continue to come together
15:11into a sticky mass. So I've got a bowl. So to the touch, it's going to feel super soft and
15:20supple.
15:20All I'm going to do now is get this into a bowl and allow it to rest for about 30
15:26minutes. We're going
15:27to take a quick break while this dough rests, but stick around because when we come back, the real
15:32magic begins. Let's talk about the paste for these pancakes. What is paste for scallion pancakes? We're
15:38basically making the Chinese version of a laminated dough, but instead of butter for croissants, for
15:44scallion pancakes, we're using oil. And this is just a high temperature neutral oil. So scallions are the
15:52star of this pancake, just nice thin slices. We're going to add all the scallions into this bowl,
16:04and we're going to season this and starch it up. And what I mean by that is we're going to
16:11do some salt,
16:12five spice. Amazing for more aroma. And then I'm going to add flour into this and I'm going to mix
16:20all
16:20this up. So I brought this oil to right under smoke point. Be careful in this step because they might
16:28sizzle a bit. Man, that smells amazing. All right, so I'm just making this into a spreadable paste.
16:36This will cool and we'll finish our scallion pancakes. Let's check out this dough. I mean,
16:42look how relaxed this dough is. I want to cut this dough into four. Use a little bench flour. And
16:50then
16:50your whole goal here is to make a nice rectangle out of this piece of dough. And then once I
16:58have
16:58a nice length, I work on the other side and I'm going from the inside out. So now we're going
17:05to
17:05spread the paste. And the reason we're leaving that little space at the bottom is because that's where
17:11we're going to create a seam to contain all this delicious oil and scallion. So grandma always said
17:19when making scallion pancakes, a snake, it becomes a snail. Do a nice tight roll. And as the sides start
17:28to accumulate, I'm just going to pinch them down. And remember that strip that you left uncovered,
17:34that's going to help us make a really nice seam. Elongate the snake out,
17:40pinching those seams down at the end. I'm going to coil this pancake to be into a snail shell.
17:49And once it's a nice snail shell, make sure to seal this tail into the dough. So when I roll
17:57it out,
17:58it doesn't go crazy on you. Oh, look at that. So now it's time to flatten this into a pancake.
18:05And I'm kind of being gentle at first.
18:10All right, so let's cook up these scallion pancakes. And for that, I'm going to need a big skillet.
18:16So to cook up these scallion pancakes, you want to add a little bit of oil to the pan.
18:22Usually my skillets and walks are screaming hot. But for scallion pancakes, you want kind of a medium
18:28because you want the pancake to cook slowly. Scallion pancakes are going to take about two to three
18:32minutes per side. And what you're looking for is a nice deep golden brown with some blistered spots.
18:40So two more minutes on this side. I'm looking for the other side to be almost as golden,
18:46right? I'm looking for all that layer development. Look at all that layer development right there.
18:50And that's it. I'm going to let these hang out on the plate. Now it's time to make some meatballs.
18:55So this version of congee was always special because my dad added meatballs to it. Adding
19:00the meatballs made it more hearty and just kind of made it more of a meal. So I'm going to
19:03show you
19:03his meatball recipe. So corn starch, a little bit of sugar, and I'm going to use a little bit of
19:08soy
19:09sauce. In Thai cooking, fish sauce is basically the end all be all of salt and umami. Work all those
19:16seasonings into this ground pork until it's nice and incorporated. I'm taking about a teaspoon and a
19:23half worth of the meat and I'm just going to drop them into the boiling congee. So that's how you
19:29can
19:29do it with a tablespoon. My dad would just take his chopsticks and just flick them right in.
19:40The meatballs have been cooking for about two minutes. They are perfect. It is time to plate this.
19:44I always love a ton of meatballs in the congee, but your ratio is totally up to you. Start with
19:51a
19:51little bit of ginger all around, but then he'd follow it up with some fried garlic, some fried
19:57shallots, a little bit of cilantro. He loved his soft boiled eggs. Look at that jammy egg right there.
20:06And then finally top it off with a little bit of white pepper. As I grew up and learned how
20:11to mix
20:12scallion pancakes. My absolute favorite way now as a grownup is to dip and tear a layered amazing
20:20scallion pancake into this. Grabbing all the amazing bits and bobs, dipping it into that jammy
20:27yolk, and there you have it right there.
20:35Wow, that really is perfection. What an incredible duo. That scallion pancake is crispy yet soft. The pops of
20:44the scallions are deep. This is awesome. And there you have it. Two culinary giants simplified to tackle
20:52them in your own kitchen. Guaranteed to wow your guests and show everyone you're a pro. I will catch you
20:58next
20:59time on another episode of Ready, Jet, Cook.
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