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Inspired by a visit to Kaosung Night Market and using ingredients
that can be found at any grocery, Martin creates these delicious
meals that will have you looking forward to your lunch-break
for all the right reasons.
In studio recipes:
Marbled Tea Eggs
Taiwanese Pork Chop
Tangy Bean Sprout Salad
Quick Asian Chicken Broth
Cooking Tip: All About Garlic
They say nothing stimulates an appetite more than the crisp,
clean air of the mountains. So to cure your hunger, Martin
creates these rustic and hearty dishes inspired by his visit
through the highlands of Taiwan.
In show recipes:
Rice Cooker Chicken and Mushrooms
Back Country Mushroom Daikon Soup
Broccoli and Cauliflower Stir-Fry
Cooking Tip: All About Chilies
After a visit to historical Tainan, and inspired by the international
influences of the city, Chef Yan creates these quick and easy
dishes that can be enjoyed on their own or together in a flavourful
meal.
In studio recipes:
Meat Sauce over Rice Stick Noodles
Quick Asian Chicken Broth
Sweet Peanut Dessert Soup
Twin Ginger Shortbread Cookies
Cooking Tip: All About Knife Techniques
A visit to the markets of Chiufin in northern Taiwan,
can inspire any chef, especially Martin. So using his experience
as his inspiration, Martin shows us how to make this quick
and easy meal.
In studio recipes:
Dinner Oyster Omelette
Buddhist Braised Winter Squash
Oysters in Port Sauce
Cooking Tip: All About Vinegar
Martin visits a traditional Asian teahouse and learns about
the delicacies they serve. Back in his studio kitchen, Martin
puts his new-found knowledge to work and cooks these quick
and easy dishes.
In studio recipes:
Asian Pear Crumble
Honey Garlic Green Tea Prawns
Lemongrass Iced Tea
Cooking Tip: All About Tofu
Although multi-faceted in flavour, Asian cuisine has one main
objective - to bring people together. After a trip to the
Taiwan seashore, Martin cooks up these quick and easy seafood
recipes that will keep everyone coming back for more!
In studio recipes:
Stuffed Jumbo Garlic Prawns
Black Pepper Butter Crab
Cantonese Lobster
Cooking Tip: All About Chopsticks
Martin’s trip to a traditional teahouse in Taiwan serves
as the inspiration for these quick and easy dishes, which
display the versatility of tea.
In studio recipes:
Simple Steamed Tofu
Cold Tea Somen Noodles
Wine Steamed Clams
Cooking Tip: Stir Fry Techniques
Martin visits a Hakka village, and shows how Hakka-style cooking
can influence the flavour of your meals at home.
In show recipes:
Duck and Cabbage Soup
Hakka Vegetarian Chow Fun
Cooking Tip: All About Eggplant
Martin and his guest, Michael Lomonaco, show us how to impress
your friends and be the life of any dinner party with these
unique dishes. Guest Chef: Michael Lomonaco
In studio recipes:
Sichuan Garlic Lamb
Hakka Vegetarian Chow Fun
Roasted Red Snapper with Basil and Sweet Peppers
Cooking Tip: Chinese Smoking
Martin whips up three delectable dishes that are sure to please
any discriminating palate. Today it’s shrimp, chicken
and trout as only Chef Yan can.
In studio recipes:
Crisp Apple and Shrimp Salad
Poached Trout with Tangy Sauce
Mango Macadamia Chicken
Travel Segment – Martin visits
the biggest fish market in Guangzhou and shows us the action
and the amazing variety of fresh seafood
Quick & easy means versatility.
Martin demonstrates how these three recipes can be enjoyed
for both lunch & dinner, on their own, as a side dish
or together as a meal.
In studio recipes:
Yan Can Lo Mein
River Fish Dill–Tomato Soup
Three-Alarm Firecracker Chicken
Travel Segment –Martin
explores the food market in Chongqing, a source of ingredients
for Sichuan cooking.
Martin and his guest, Sara Moulton,
explore the exciting world of Cantonese flavours with these
variations on some traditional favourites. Guest Chef:
Sara Moulton
In studio recipes:
Potstickers with Spicy Dipping Sauce
Gingery Chicken Broth with Wonton Ravioli
Simply Gai Lan
Cooking Tip: Chinese Sauces
Martin takes us on a culinary adventure
through the Pacific Rim with these quick and easy recipes
for crab, sea scallops and rice. Top it off with a refreshing
Guava Bellini and you can almost feel the balmy breeze!
In studio recipes:
Ginger Sugar Snap Peas
Crab and Asparagus Soup
Sea Scallops in Sweet Chili Sauce
Coconut Rice
Guava Bellini
Travel Segment - During
his travels through Guangzhou, Martin savours some exotic
dishes in a traditional Cantonese restaurant
No time? No problem! Martin proves
you don’t need to spend hours in the kitchen to make
a great, home-cooked meal.
In studio recipes:
Coconut Squash Soup
Pan-Fried Noodles
Black Pepper Beef
Braised Mushrooms
Travel Segment –
Martin visits the dynamic night market in Wuhan on the banks
of the Yangtze River.
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Two culinary powerhouses come together,
as Martin and his guest, barbeque master Rick Browne, explore
the difference between Korean and Chinese flavours to create
these quick and easy dishes. Guest Chef: Rick Browne
In studio recipes:
Rustic Smashed Potatoes
Korean-Style Lamb Chops
Flash-Fried Asparagus and Long Beans
BBQ Banana-Raisin-Rum Potstickers
Shanghai Rum Custard
Cooking Tip: Tenderizing
Beef
Martin shows us how a few simple ingredients
can add zing to pork chops, rice and vegetable dishes.
In studio recipes:
Carrot Pineapple Rice
Glazed Grilled Pork Chops
Almond Baby Bok Choy
Travel Segment – Martin
travels to Guangzhou to visit the apartment where his mother
raised him before he left China as a youth.
With this Japanese-influenced fare,
Martin takes your taste-buds on a trip to the land of the
Rising Sun.
In studio recipes:
Homemade Ponzu Sauce
Sushi Rice
Grilled Salmon Sushi Rice Bowl
Edamame Appetizer
Refreshing Beer Drink
Travel Segment –
Martin visits the scenic majesty of the "lesser gorges"
of the Yangtze River, stopping at a farming hamlet.
With the help of his guest, Joanne
Weir, Martin demonstrates the art of stir-frys with these
light and healthy dishes. Guest Chef: Joanne Weir
In studio recipes:
Shrimp in Lobster Sauce
Chicken Lettuce Wraps
Seafood Trio in Kung Pao Sauce
Cooking Tip: Pantry Items
Martin combines “the sweet”
and “the savoury” to create these perfectly balanced
dishes.
In studio recipes:
Orange Beef
Pomelo, Radish and Spinach Salad
Mirin Ginger Crab
Travel Segment – Martin
visits a temple and then joins the chef at a unique restaurant
on Bai Yuen Mountain in Guangzhou.
Taking exotic sauces and seasonings
like “Chinese Five-Spice,” “Sweet Chili”
and “Ponzu sauce,” Martin puts an Asian twist
on these Western favourites and makes a duck dish that is
that would be the hit of at any meal.
In studio recipes:
Cool Shrimp with Chili Dipping Sauce
Seared Five-Spice Duck Breast with Snow Peas & Watercress
Caramelized Asian Pears on Coconut Ice Cream
Travel Segment - In Chongqing,
Martin explores the vibrant South Shore of the Yangtze at
night, wandering through the throngs and dining at a local
Sichuan-style restaurant.
Using these quick and easy recipes,
Martin and his guest, Christine Cushing, show you some “tricks
of the trade” to turn your ordinary meals into something
extraordinary.
Guest Chef: Christine Cushing
In studio recipes:
Hot & Sour Shrimp
Eggplant in Plum Sauce
Honey-Glazed Spareribs
Cooking Tip: Basic Tools
For those times when you don’t
feel like a huge meal, let Martin sooth your cravings with
these delightfully light and simple dishes.
In studio recipes:
Ginger Sugar Snap Peas
Fiery Chili Pepper Squid
Orange Pineapple Cooler
Travel Segment – In a park
in Guangzhou, Martin makes a morning visit to exercise classes
and returns in the evening for traditional claypot cooking.
Your wish for fish has been answered with these seafood delights.
And what better way to complete the meal, than with a spicy
banana treat for dessert.
In studio recipes:
Crab Puffs
Fish and Long Bean Stir-Fry
Spiced Banana Rolls
Travel Segment – Martin explores
China’s Yangtze River and takes us on a behind-the-scenes
look at the galley of a cruise ship.
Martin and his guest, Ming Tsai, kick off the evening with
a “Mango Tango” and bring the house down by proving
that rice doesn’t have to be the same old bland side
dish. Guest Chef: Ming Tsai
In studio recipes:
Mango Macadamia Chicken
Mango Chicken Stir-Fry with Snap Peas
Golden Fried Rice
Beef and Shitake Satay with Mango Sauce
Spicy Mango Salsa
Cooking Tip: Exotic Fruits
Stumped for meal ideas? Let Martin inspire you with his special
take on some popular favourites!
In studio recipes:
Curried Coconut Pot Pie
Salad with Asian Vinaigrette
Zippy Ginger Float
Zippy Ginger Syrup
Travel Segment – It’s
a Lobster cook off in a Guangzhou Restaurant as Martin watches
three Masters of Cantonese cuisine prepare three different
dishes using lobster.
From tofu to Miso to soy sauce, Martin examines the different
forms the soybean takes. Then, he makes three flavoursome
recipes based on this versatile little bean.
In studio recipes:
Miso Soup
Wok-Tossed Pork with Miso Glaze
Soybean Fried Rice
Travel Segment – Martin makes
a stop at a Guest House Restaurant where important Chinese
officials come to dine.
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