Recipes from Martin Yan's Mom | Yan Can Cook | KQED
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- Опубліковано 21 вер 2024
- No one makes it like mom and Martin Yan is sharing some of his mother's favorite recipes in this special episode of Yan Can Cook. He gets us started with a braised cabbage with cellophane noodle dish (1:00), followed by steamed pork patty (6:50), cured Chinese sausage, also known as lap cheong (10:09), and rounds up the episode with steamed whole fish with pork sauce (19:51). The episode opens with a ridiculously cute photo of baby Martin in a wok that is not to be missed.
Skip intro (0:16)
Yan Can Cook
Season 3, Episode 13, 1988
#MartinYanMondays
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: yancancook.com...
Discover more fun with food on KQED: www.kqed.org/food
I wholeheartedly believe this is where Uncle Roger got his persona.
Which is an insult because Martin Yan is a treasure and an amazing chef plus very entertaining. It's also making fun of his accent .
I think he's said before Chef Yan was a big influence on his love for food and cooking.
You’ll never believe it…
Obviously didn't realize when i watched his show as a kid, but watching it again now i realize this guy's a national treasure
Same😳
Indeed ❤
"EVEN MY MOTHER IS NOT OLDER THAN ME"
EARNING MOMMY POINTS RIGHT THERE! THATS EXACTLY WHAT YOU SAY LMAO!
Legendary.. Yan is still my favourite chef of all time
What is this a 25-30 year old show ?
@@maxheadrum9030 Yes. It's from the late 80s.
My dad's cooking was pretty bad. After watching this show, his dad's jokes got better.
But sadly his cooking didn't
Martin doesn't chop to the beats. The beats chops to him.
He cooked dishes super simple, but the portion and arrangement made it exquisite
I now know where uncle roger got his inspiration
I have such great memories of watching this as a kid back in the 80's. Reminds me of family that is gone. Such a fun show.
So entertaining. He is great. I was a child when this came on TV.
I watched this as a kid on WHYY 35. And my mom was so tickled how memorized I was by this show. You literally could not talk to me while this show was on. And sometimes my mom would sit and watch with me
Aww Baby Martin Yan is so adorable cute with his wok. How cute!!!!
words alone can't express my appreciation for this man
Nobody chops like Master Yan
When he said it was about 65 years ago, who knew we would be watching this 30+ years later and he’s almost right lol
What?! He is from Guangzhou Donshan?!.. My god....Me same street
Fun watching Chef Yan play with his food
What a joy to behold Martin as he cooks! I love that he is in such happy spirits! These dishes look wonderful; I will try them soon! Thank you for the show! Again, thank you.
Gorgeous!!!!!
You were such an adorable little one, Martin!
Legend.
It was amazing to see Martin Yan learns some recipes from his mother. I learned some much experiences from him.
Thank you for sharing.
It was amazing to see Martin Yan learns some recipes from his mother.like
I wish that they would put this show back on the air because he is a great cook when it comes to Chinese food
This intro is amazing, I love it so much
i love this
我们住在同一条街啊
❤❤❤❤
"lup ngap" means "wax duck". I remember eating "lup ngap fun" (wax duck rice) as a toddler.
Nice wokker
i wonder if anybody ever sliced their fingers mimicking Martin's fast cutting.
广州东山区？我现在住的地方。。。
0:45
Holy cow.
Longkou Fensi is not rice noodle at all. It is made from mung bean startch. It has a clear color when cooked. That is why it is called "cellophane noodles". It is a common mistake to make when they dont know about Chinese cooking. Both Dongguan Mi fen ( rice noodle) and Heyuan Mi Fen ( rice noodle) are usually stir-fried with veggies, meat or eggs or cooked in broth, and served as mains. People eat them as they are. But Braised cabbage with cellophane noodle is usually served with rice ( at least where I am from, Guangzhou and I AM Cantonese). I have never seen anyone use rice noodle in dishes where cellophane noodles are traditionally called for in China.
Thanks for sharing! This is good information. Martin is also from Guangzhou, though he moved to Hong Kong in his youth.
my mom cooks the same exact dish he makes with the cellophane noodles and she's from guandong
@@wilsonseto1 Same! My mom cooks the same thing and I grew up eating every dish in this video (except for the fish with meat sauce). Yum yum
@@Shiyingchen me too! i never heard of pork on top of fish
@@MrClean-ep7uc This comment is for that Nogood guy who commented below and thought he knew what he was talking about. Yan is a chef and he has the right knowledge about his ingredients. I will not try to challenge him at all.
Phải chi có lòng iiiiennnng
cảm ơn bạn
3:24, surprised to see Martin Yan as a Cantonese chief using Northern China ingredient 龍口粉絲 Longkou Rice Noodle, 龍口Longkou is a county in Shandong province famous for its rice noodle, but as Cantonese we usually use local products such as 河源客家粉絲 Heyuan Hakkanese Rice Noodle, especially in the old days when the circulation of commodities is not that developed. Though Longkou Rice Noodle maybe better recognized in the whole country.
Further more, Martin Yan was born in Guangzhou, there is a great chance that his mother is from Dongguan, a city adjacent to Guangzhou, there is an even greater chance that Martin Yan's mom uses Dongguan Rice Noodle, another famous rice noodle brand in Guangdong province, when he is young.
But in the end, I believe any Vietnamese or Thai rice noodles will all be good for Chinese dishes.
I mean, frequently stuff in the show is substituted for other stuff because you know... we live in America and don't have access to all the same ingredients.
Have you seen his noodle episode? He says all the time that the type of noodle pretty much doesn't matter.(I'm guessing he means egg/wheat noodle)
21:18
this guy definitely is faking the accent. he has perfect grammar and you can tell he has an intimate understanding of the language. what a fucking legend showman
I doubt that very much.
Ugh, that 蒸肉餅 looks pretty awful but I’m sure it tastes badass. It’s definitely one of my favorite dishes. Kind of hard to go wrong with that dish.
Why do some chefs cut the raw meat and vegetables on same cutting table. I like martin he's fast and funny chef. But wash you tables and hands more 🙂😉
He never wash his hands in between using raw meat.
I'd be afraid of cross contaminant.
Recipe looks delicious
It’s a show. He doesn’t have time to do it properly like you’d have to at home
If you're cooking everything to temperature its OK to cut meat and veggies on one board and knife. Of course if youre making chicken and then salad you should use different knives and cutting boards, wash hands, etc.