Chef Martin Yan, Interviewed by Cooking.com Pt.3
Table of contents for Chef Martin Yan, Interviewed by Cooking.com
- Chef Martin Yan, Interviewed by Cooking.com
- Chef Martin Yan, Interviewed by Cooking.com Pt.2
- Chef Martin Yan, Interviewed by Cooking.com Pt.3
“So Martin what special spices do you recommend people stock up in their pantries?”
“Good, it’s very simple. All you really need is a few basic seasoning. For instance, of course you should have soy sauce. There are 2 types of soy sauce - one is the light soy sauce and then the dark soy sauce. Besides that you should have a bottle of oyster sauce and a bottle of sesame seed oil. Not the blended sesame seed oil but the pure sesame seed oil.
And then of course you should have -a- some rice vinegar and rice wine because this is what gives the personality and distinctive character to Chinese cooking. And then if you want to get a little bit more traditional, then you can have Hoysin sauce, you can have oyster sauce and plum sauce. But with these and the occasional also 5 spice bottle all you really need is about 6 or 7 different items. Then you can create a multitude of dishes that are really amazingly delicious and healthy. ”
“You’ve often say that you’re inspired by your travels, has there been anything inspirational from your last travel?”
” I never cease to - uh- to to - to be inspired by home cooks as well master chefs. Because every body have their own style and everywhere you go, just like Thailand, Northern Thailand is a little bit different than Central Thailand, then Southern Thailand. The same thing with Malaysia, the same thing with India. Every where you go, you go to China regional cooking - you go to North they have a lot of noodle dumpling. And the South it’s very hot and spicy - Hunan and Szechwan cuisine. You go to the East a lot of red cooking, sweeter. Then the South a lot of steamed fishes, very delicate. So everywhere you go you always learn. And I’ve learnt from home cooks as well as master chefs. ”
“That’s so great. I’m looking forward to trying more of these. By the way I’ve tried the Lettuce cups with the hoysin sauce with a kick’ and I loved it, it was brilliant to me. ”
“It’s healthy its light. You look at this piece close- look, look, look.”
” Check that out. Uhhuh huh.”
“I just celebrated my 88th birthday. I look good you know why, because I eat Chinese food practically everyday. Healthy eating, good food, good diet and exercise. that’s the key. I will celebrate my 168 birthday, I guarantee you.”
“We’ll be there. We’re gonna. Thank you so much.”
In case you didn’t see the video in part 1 of this series… here it is again.
Tags: mexican cooking, cajun cooking, cooking school
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