201
East-West Cuisine
Chinese cuisine as embraced by a western culture in Sydney’s
Chinatown. Martin and Chef Neil Perry shop, feast on B.B.Q.
and visit Chef Perry’s world-famous restaurant.
In
studio recipes:
• Chinatown Deli Char Siu BBQ Pork
• Spicy Eggplant
• Silken Tofu with Mushrooms and Black Vinegar Sauce
202
Dim Sum Delights
Martin presents variations on Dim Sum in Sydney, Hawaii and
Singapore.
In
studio recipes:
• Tempura Shrimp and Tofu Roll
• Surefire Siu Mai
• Golden Baked Buns with Char Siu Filling
203
Father-Son Masters
Father and Son chefs cook up Szechwan delicacies
with Martin in Yokohama’s Chinatown.
In
studio recipes:
• Hunan Chicken and Nuts
• Sweet-and-Spicy Garlic Prawns
• Ma Po Bean Curd
204
Regional Favourites
Culinary traditions from Hunan and Shanghai provinces are
preserved in San Francisco and New York. Martin visits and
tastes the results.
In
studio recipes:
• Tea-Smoked Pork and Tender Cabbage Stir-Fry
• Red-Cooked Fish Tail
• Shanghai Sticky Rice Sui Mia
• Lotus Blossom Omelette in Broth
205
Hakka Favourites at Home
After learning a bit about the history of Chinese in Singapore,
Martin has a traditional Hakka meal at the home of the Goh
family in Singapore.
In
studio recipes:
• Hakka-Style Stuffed Tofu
• Hakka Shrimp-Stuffed Peppers and Eggplant
• Salt-Baked Eight-Flavour Chicken
• Lucky Duck and Melon Salad
206
Peking Duck Dinner
Martin gets a close look at cooking with duck at the Peking
Duck House in New York’s Chinatown.
In
studio recipes:
•
Mu Shu Duck Wraps
• Duck Soup with Napa Cabbage
• Double Duty Duck with Bean Sprouts
207
Macau Favourites
Martin visits the cooking class of Chef Man Su Wong in Macau
to learn about Macanese cooking.
In
studio recipes:
• Macau’s Minchee Minced Pork
• Macau Rice Noodles
• Bacalhau Macau
208
The Newcomers
Martin feasts on Northern Chinese cuisine with a family in
Melbourne after a tour of the Queen Victoria Market.
In
studio recipes:
• One-Wok Wonder Pork and Potatoes
• Spicy Sichuan Twice Cooked Pork
• Wok-raised Duck Breast with Chilli-Beer Sauce
209
The “In” Places
Martin visits some high-end restaurants in London’s
Chinatown to sample innovations in Chinese cooking.
In
studio recipes:
• Emperor’s Lamb
• Minted Fried Rice
• Ginger and Egg Fried Rice
• Hakkasan Salmon and Seabass in Champagne Sauce
210
Having Fun
Martin gets to the heart of the noodle story in Honolulu and
Singapore.
In
studio recipes:
• Macau Shrimp and Rice Noodle Soup
• Beef-Filled Rice-Noodle Pillows
• Fun with Chicken
211
Macau’s Cantonese Roots
Martin explores the more traditional Chinese side of Macau
by sampling the culinary stylings of Chef Lam including his
famous “Eight Treasure Duck”.
In
studio recipes:
• Golden Shrimp Puffs
• Eight Treasures Lucky Duck
212
The Banquets
Martin honors his mother’s birthday with a banquet in
Toronto and tries some of the creations of Chef Kam Shin Yan.
In studio
recipes:
• Braised Seafood Mein
• Seafood-Stuffed Fuzzy Melon
• Yin-and-Yang Vegetable Bundles
213
Festivals
The Chinese have festivals they love to celebrate throughout
the year, not just in China, but also in communities around
the world. Whether it’s the Moon Festival or Chinese
New Year, food is an important component. In Hawaii, Martin
learns a unique way of making traditional Chinese tamale,
tastes a tomato and beef stir-fry and dines on a traditional
Ching Ming Festival meal of steamed Kumu with the Young Family.
In
studio recipes:
• Buddha’s Feast
• Steamed Whole Fish with Ginger and Green Onions
• Tomato Beef
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214
The Restaurant Family
Martin examines the bond between China and Australia in Guangzhou’s
twin city – Sydney. While in Sydney he gets a cooking
lesson from Chef Ma of Fu Lin.
In
studio recipes:
• Double Harmony Meatballs in Sweet and Sour Sauce
• Chrysanthemum Fish in Sweet Vinegar Sauce
• Steamed Shrimp Bouquets
215
Healing Foods
Martin visits a traditional Chinese herbal shop in San Francisco
and helps cook dinner for his friends the Choy family with
the ingredients.
In
studio recipes:
• Light and Tender Mushroom-Steamed Chicken
• Walnut Chicken
• Cure-All Cooked Chicken with Chinese Herbs
216
Sweet Macau
Martin exposes the sweet side of Macau. Along the way he learns
how to make all sorts of sweets.
In
show recipes:
• Peanut Biscuits
• Fried Almond Custard Bars
• Caramel Dip with Crackers
217
Rice to the Occasion
Martin shows how seriously people from Singapore take their
fried rice. He judges an international fried rice contest
there, and samples some of the most expensive fried rice in
the world.
In
studio recipes:
• Golden Medal Crab Fried Rice
• Emerald Rice
• Something–for-Everyone Family Fried Rice
218
Cantonese Favorites
Martin samples Cantonese favourites in the vertical restaurants
of Yokohama’s Chinatown.
In
studio recipes:
• Zesty Lemon Duck
• Fukian Fancy Fried Rice
• Sweet-and-Tangy Glazed Pork Chops
• Ginger-Chili Clams with Brothy Bean Noodles
219
London Favorites
Martin visits a variety of markets and enjoys a feast of Chinese
delicacies in London’s Chinatown.
In
studio recipes:
• Aromatic Duck
• Triple Egg Custard with Minced Pork
• Steamed Whole Lobster with Dried Tangerine Peel
220
Oodles of Noodles
Martin experiences the world of oodles of noodles in small
family run factories and noodle shops in New York and Honolulu.
In
studio recipes:
• Noodle Salad with Mint and Black Bean Dressing
• Hong Kong Wonton Noodle Bowl
• Beef Stir-Fry Over a Golden Pancake
221
The Hong Kong Connection
Martin finds that old world favourites get a new world twist
in Vancouver’s Chinatown.
In
studio recipes:
• Master Sauce Squab
• Oven-Baked Salmon in Spicy Chilli-Bean Sauce
• Pepper seared Scallops
222
Multicultural Cuisine
Martin discovers the cultural diversity within Toronto’s
Chinatown as he strolls its streets and samples food from
Asian cultures outside of China.
In
studio recipes:
• Vietnamese Rice-Paper Rolls
• Spicy-Creamy Nonya Noodles
• Thai Rice Salad with Shrimp
223
Spiritual Food
Martin follows the path to good health via a vegetarian diet
in New York’s Chinatown. Vegetarian “fish,”
“meatloaf” and other substitutes are featured.
In
studio recipes:
• Market Basket Vegetable Stir-Fry
• Vegetarian Faux Fish
• Clay Pot Bean Curd
224
New Year’s Feast
Martin celebrates the food of Chinese New Year in San Francisco,
New York and Honolulu.
In
studio recipes:
• Sang Choy Bao Chicken Wraps
• Shanghai Lacquered Seabass
• Lucky Treasure Rice Pudding
225
Sam Sui Women
Martin introduces the tradition of the Sam Sui Women in Singapore,
where he visits his friend Mok, whose restaurant honours the
history of his ancestors.
In
studio recipes:
• Succulent Steamed Chicken with Ginger-Soy Dipping
Sauce
• Sizzling Singapore Chilli Prawns
• Fermented Chinese Olive Fried Rice
226
Tofu, Sweet Tofu
Martin checks out tofu making in Toronto’s Kensington
Market and then samples some tofu dishes on Spadina Avenue.
In
studio recipes:
• Hot and Sour Egg-Flower Soup
• Sa Cha Tofu with Broccoli and Cauliflower
• Eight Flavour Bean Curd
• Chinese Peanut Pancakes
100 Series Episodes
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