Whoa-oh-oh-oh
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Whoa-oh- oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Yay!
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Welcome to Cook:30 for Kids.
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I'm Chef Jeremy
Dixon from the Revive Cafes
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in Auckland, New Zealand.
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And today, I'm
gonna share with you
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some delicious food
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that you can cook in
your very own home kitchen.
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And people will think it
came from our restaurant.
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Today I have three
very special people with me.
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Welcome to
Cook:30 for Kids, guys.
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Great to have you here. Yeah.
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Thank you for
having us. Thank you.
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Thank you for having us.
So we have Chiang from China.
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Yeah. We have Tim from Illinois.
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And Anjali, all
the way from Arkansas.
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Yeah. Great to have you here.
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Thank you. Yeah, thank you.
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So we're gonna ask
these guys a few questions
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before we start, so
you can get to know them
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a little bit better.
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So first we'll
start with Chiang.
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So you come from
China, that's fantastic.
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Yeah, yeah.
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And where in
China do you come from?
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North part, yeah, a small
city. Yeah, just like that.
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Small city, well,
how many million people
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in your small city?
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Yeah, just like that.
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Like, one million, like...
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Oh, one million.
Yeah, I like that.
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That's a small
city in China. Yeah.
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That's great.
Well, welcome to America.
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Yeah, thank you.
Do you like America?
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Yeah, it's good. Oh, great.
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And what are
you doing over here?
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I study. Study,
doing your study.
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Yeah, yeah. Oh, brilliant.
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Well, welcome
along. Yeah, thank you.
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And here we have Tim
from Illinois, welcome, Tim.
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So... Thank you.
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So these kids
know, Tim, how are you?
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I've got a
surprise question for you.
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Okay. So what's
your favorite animal?
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Dogs. Dog, do you
have a dog at home?
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Yeah. Beagle. What
sort of dog do you have?
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A beagle, they're
really cute dogs, aren't they?
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Yeah.
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They're apparently really good,
good sniffers, haven't they?
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You see them at the airports
all the time, that's great.
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And what's your
beagle, your dog coat?
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Caramel. Carmel.
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Is it caramel or
carmel? Caramel or carmel.
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Fantastic.
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And, Anjali, what's
your favorite animal?
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My favorite animal is
a puppy. I like puppy.
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A puppy as well? Yeah.
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Do you have a
puppy? No, not yet.
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What sort of puppy
would you like if you had one?
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Oh, maybe a golden retriever.
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Golden retriever,
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they're lovely
dogs, aren't they?
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Yeah. Yeah, I like them.
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You realize
puppies do grow into dogs.
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They're not puppies
for ever. Yeah, yeah.
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And, Chiang, what's
your favorite animal?
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Cat. Cat?
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Yeah. Do you have
a cat back at home?
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No.
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And what sort of
cat you like best?
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All the cats. All the cats?
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Yeah, yeah, they are cute.
Oh, they are great. Excellent.
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So, guys, what is
on the menu today?
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Well, we have
cauliflower and mint fritters
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with tangy quinoa salad.
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That's really good.
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And for dessert,
we have watermelon
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and strawberries
slushy, that sounds great.
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Yeah. Fantastic.
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Well, guys, let's get cooking.
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So the first thing we're
gonna do is the cauliflower.
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So we're gonna make this
beautiful little fritters
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with cauliflower mint.
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Does it sound like
a good combination?
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Yeah. That's really good.
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So let's get into it,
so to make the cauliflower,
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we are just going to...
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We just gonna pre-boil at first
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because it's,
cauliflower comes out looking
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pretty raw and tasteless.
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Have you, guys,
tried cauliflower before?
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Yes. Yes.
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So it is raw, as you can
see it's just a little bit,
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have a try little bit.
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Try some. Oh, yeah.
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It's...
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Just about kind of raw
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so we want to just
steam a little bit first.
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So what we're gonna do,
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is I'm gonna
chop a bit off here.
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And, Anjali, if you
can just chop this...
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Sure.
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And to just, we just
want to chop into little bits,
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so just put the
knife through it,
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keep the fingers away.
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So shall we cut the
whole cauliflower up?
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Oh, just that,
that will be enough.
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Okay.
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So you probably want
bits that are no bigger than,
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probably no bigger
than this here, okay.
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So we're gonna have a
kind of minced you might say.
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If you want to cut it off there.
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And I put this
away and get that cut,
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chop that it'll be great.
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Okay. Get underway.
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Wash your hands,
that's brilliant.
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Oh, yeah, before we start,
there's one thing I forgot.
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We want to make
sure we wash our hands,
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it's very important.
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Yeah.
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To make sure we
don't spread disease.
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We got a clear counter here.
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We got pots on the
stove that we need.
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We got water just
boiled in the jug.
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And all our ingredient out,
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great attitude
and we're ready to go.
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So yes, if you can get
into that, that would be great.
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I'm gonna put
some boiling water.
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Chiang, could you
get some boiling water
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out of the jug there?
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Yeah, sure.
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And just pour into this big pot.
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So probably half
of it into there.
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Half? Okay. Half of the water.
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And we're gonna boil that there.
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Oops, we got gas on
there, yep, that's great.
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You can pour faster if you want.
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Okay. That's great, keep going.
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And so we're just gonna just,
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first thing we want
to steam this cauliflower
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just to get it kind of underway.
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Second job we want
to do is cook quinoa.
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Have you, guys,
heard of quinoa before?
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Yes. Yes.
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So pronounce, you kind of think
it's called kind of keen-wah,
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but it's like
you pronounce quinoa.
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Is that enough?
That's perfect, yep.
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Okay. Put it back on there.
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And the next thing
is your mixed quinoa.
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So it's actually a
mixture of black, and red,
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and white quinoa.
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Doesn't it look
very beautiful? Yeah.
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Yeah. Yeah.
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See, so this is for nice salad,
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so just to give a
bit of extra color,
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this combination
work really well.
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So the recipe to
make quinoa is one to two,
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so basically if you
have one pot of quinoa,
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two pots of water.
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So we're gonna cook, we'll
see how much this fills up here.
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And we're gonna cook all this,
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this will be
probably about two cups,
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but we'll just double check.
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So into that
there, how much is that?
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That is one and half cups.
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So how much
water should we put in?
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Three. Yes, three.
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Three, that's
great. Yeah, yes, three.
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Three cups.
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So I'll put this in
here and, Chiang, if you can,
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if you can put three cups
of boiling water in there.
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Okay. And put it
in there as well.
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It's great. Oh, look at this
very fine cauliflower there.
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And, Tim, if you want to grab
the cauliflower, that's fine.
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And you can put it in
this pot of the back here.
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That will be great.
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It's great getting all
these kids working for me,
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I just have to sit here
and talk, that's brilliant.
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It's great.
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So the quinoa is a really,
really fast cooking grain,
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it's very healthy
for you, full of protein.
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And that will
probably only take around about
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12 minutes to cook.
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So it's really
fast cooking grain,
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that's really good when
you haven't got much time.
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And it's kind of you
can use it like rice.
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So you can use it in a salad
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or under a curry
or anything like that.
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Boiling water, oh, sorry,
boiling water from the jug.
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Oh, jug. Yeah, I'm
sorry, that's okay.
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You tip that one out in
this boiling water, it's okay.
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You can use hot
water if you want,
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by using boiling water
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it just means
the cooking process
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is gonna be a lot quicker.
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So that's just really handy
because we only got 30 minutes
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to cook this delicious meal.
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Let's turn the gas on there
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and get the
thing pretty warmed up,
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get the gas warmed up.
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Cauliflower is
coming along well,
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look at that
wonderful fine chopping.
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So with the sharp,
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it's very important to
have a sharp knife at home.
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And if you do want
to use sharp knives,
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it's a great skill to be able
to learn to use a sharp knife.
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But it's very important
that you ask your parents first
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and make sure they supervise
and you kind of get used to it,
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it doesn't happen
overnight, so give it to go.
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And obviously a sharp knife is
actually safer than blunt knife
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because the sharp knife
will go where we wanted to go,
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but a blunt
knife might you know,
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just go off the
edge and get your fingers
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so a good sharp
knife, it's really good.
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I'm having fun
cutting this. It's great.
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Doing a good job. So
we're going really well.
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Got a cup and a
half, got three cups here.
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Yeah, I think. Three
cups accurately measured.
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Very accurate Chinese precision
there, that's brilliant.
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So pour it in there. Yeah, okay.
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That's brilliant.
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And we're cooking quinoa,
the same rules as rice apply,
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so basically
yeah, one part quinoa,
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it's two part water.
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Another rule is
we're gonna put the lid on,
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I'm gonna use the
absorption method.
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So we want that water to
end up going into the quinoa,
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not kind of
evaporating at the top.
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Oh, yeah.
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And also we want to make
sure that we don't stir it.
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Yeah.
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Because when it's cooking
little steam holes will appear
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that will cook the rice.
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Yeah. And that we
don't want to just stir that.
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So don't stir
it, leave the lid on.
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So you want to
start off with full heat
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once it's kind of
bubbling you turn it on
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just to a gentle simmer,
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and the simmer is when
it's kind of just bubbling.
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So that should go very well.
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Doing a great job
transferring like that.
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Look at those
wonderful fine cauliflower.
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And if we make the
cauliflower too big,
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it's gonna kind
of help the fritter,
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as the fritter is
gonna break apart,
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so nice and soft is excellent.
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Okay.
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That's great.
00:08:07.05\00:08:08.38
Brilliant, lovely job.
00:08:08.42\00:08:09.75
So, next job is onions.
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So we're gonna
basically try some onions,
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I'll get this
cauliflower finish first.
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And onion is a
great sweet way to make
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these fritters
taste really sweet.
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So we're gonna fry some onion
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and I might just shift
half of your board there,
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just put this underway.
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There we go.
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So I'll do just quickly,
and we're gonna use a red onion
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because it gives a lot of color
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and makes it little
bit more interesting.
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So I'll just cut this
one here just for time sake.
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There we go.
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And, Tim, can you put
a tablespoon of olive oil
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in that pan there?
00:08:43.18\00:08:45.15
I can't wait to taste this.
It's gonna taste really good.
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Yeah. I'm sure, it is.
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Here on the counter.
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So I'm just gonna just
dice an onion like that.
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Excellent, and we'll turn
that gas on there as well.
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So we got three
pots on the stove,
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one cooking
cauliflower, one cooking quinoa,
00:09:01.87\00:09:04.77
and one that is
gonna saute these onions.
00:09:04.81\00:09:07.68
Well, that's a lot. Very cool.
00:09:07.71\00:09:11.28
Good though. Yeah.
00:09:11.31\00:09:13.88
So you used to cook a
lot of rice in China, do you?
00:09:13.92\00:09:16.25
Yeah, we cook a
lot of rice in China.
00:09:16.28\00:09:18.29
How do you cook rice?
How do you prepare rice?
00:09:18.32\00:09:19.79
Yeah, we just use our
machine to make a rice.
00:09:19.82\00:09:22.99
The rice cooker.
Exactly, yeah, yeah.
00:09:23.02\00:09:24.49
Yeah, yeah. Rice
cooker is very easy.
00:09:24.53\00:09:25.86
So rice cooker is very easy way
to make it, so it's brilliant.
00:09:25.89\00:09:29.83
I use the rice cooker some times
00:09:29.86\00:09:31.20
but actually, in our
cafes we use a rice cooker,
00:09:31.23\00:09:33.90
but I find it's just easy
just to do on the pot like this.
00:09:33.94\00:09:36.34
Oh, yeah, it's easy.
00:09:36.37\00:09:37.71
And using brown rice or things
that kind of takes longer,
00:09:37.74\00:09:39.87
how long it takes to
cook white rice generally?
00:09:39.91\00:09:41.74
Just 15 minutes in China.
Fifteen minutes, yeah, yeah.
00:09:41.78\00:09:43.11
Yeah.
00:09:43.14\00:09:44.48
So it probably takes about
30 minutes to cook brown rice
00:09:44.51\00:09:46.05
so slightly longer.
00:09:46.08\00:09:47.42
So brown rice which is healthier
00:09:47.45\00:09:48.78
does take slightly longer.
00:09:48.82\00:09:50.15
Yeah, it's good.
00:09:50.19\00:09:51.52
So we can hear these
are starting to sizzle.
00:09:51.55\00:09:52.89
Cauliflowers may be finished.
00:09:52.92\00:09:54.26
I'm actually just
gonna use one half,
00:09:54.29\00:09:55.82
this big onion
or one small onion,
00:09:55.86\00:09:57.53
this is a massive red onion,
00:09:57.56\00:09:58.89
so that's all we need.
00:09:58.93\00:10:02.03
And next ingredient is garlic.
00:10:02.06\00:10:04.20
So, Chiang, I want you
have to press this garlic.
00:10:04.23\00:10:06.20
Yeah.
00:10:06.23\00:10:07.57
So just garlic will
add a lot of flavors
00:10:07.60\00:10:09.77
so if you want to just put...
00:10:09.80\00:10:11.77
Do you use
garlic, do you in China?
00:10:11.81\00:10:13.14
Yeah, I know.
00:10:13.17\00:10:14.51
Oh, I know lots. Yeah, yeah.
00:10:14.54\00:10:16.44
You can press it
into the onions there.
00:10:16.48\00:10:19.51
My mommy uses a lot of
garlic in Indian cooking.
00:10:19.55\00:10:22.18
Yeah, that's great.
00:10:22.22\00:10:23.55
I love garlic.
00:10:23.59\00:10:25.35
It has a really good smell.
00:10:25.39\00:10:27.02
Brilliant.
00:10:27.06\00:10:28.76
Okay, so these are
sauteing along. Okay.
00:10:28.79\00:10:31.36
And, Chiang, if you can just
00:10:31.39\00:10:33.16
kind of keep
that stirring as well
00:10:33.19\00:10:34.53
so it doesn't
burn, so it can be, oops,
00:10:34.56\00:10:35.90
that can be your
job to stir that.
00:10:35.93\00:10:37.27
Yeah.
00:10:37.30\00:10:38.63
Tim is doing the cauliflower
00:10:38.67\00:10:40.00
and we're nearly
finished there, look at that.
00:10:40.04\00:10:41.90
Great ingredients, great,
00:10:41.94\00:10:43.27
you guys are great
help in the kitchen.
00:10:43.30\00:10:44.64
Thank you.
00:10:44.67\00:10:46.01
At any time at home you
want to be a help to your mother
00:10:46.04\00:10:47.64
or father if they cook.
00:10:47.68\00:10:49.01
You know, giving them help
in chop things and prep things
00:10:49.04\00:10:51.01
and clean things
00:10:51.05\00:10:52.38
because many hands make
a light work, don't they?
00:10:52.41\00:10:55.38
And you cook faster.
00:10:55.42\00:10:56.75
And it cooks faster, exactly.
00:10:56.79\00:10:58.12
Then it'll be on the
table in no time at all.
00:10:58.15\00:11:00.66
Yeah. Brilliant.
00:11:00.69\00:11:03.46
Just some onions
there. Brilliant.
00:11:03.49\00:11:06.09
So we're gonna now make
our batter for our fritters.
00:11:06.13\00:11:09.56
So just got a bowl here,
00:11:09.60\00:11:10.93
and my favorite flour
to use is chickpea flour.
00:11:10.97\00:11:14.04
Have you guys heard
of chickpea flour before?
00:11:14.07\00:11:15.67
Yeah. Yeah. Oh, I don't know.
00:11:15.70\00:11:17.37
Besan flour. Oh, no.
00:11:17.41\00:11:19.94
Okay, chana flour?
00:11:19.97\00:11:21.74
Maybe, yeah, yeah.
00:11:21.78\00:11:23.11
Maybe, so there's kind
of different names for it.
00:11:23.14\00:11:24.48
Basically it just ground up
chickpeas or garbanzo beans.
00:11:24.51\00:11:28.95
And they make a
beautiful flour called...
00:11:28.98\00:11:31.85
They call it garbanzo
bean flour, chana flour.
00:11:31.89\00:11:33.99
Oh, yeah. Chickpea
flour, it's all the same thing.
00:11:34.02\00:11:36.73
And you can find
in an Indian shops
00:11:36.76\00:11:38.09
or you can find in
all the supermarkets
00:11:38.13\00:11:39.53
these days, it's really good.
00:11:39.56\00:11:40.90
I've seen that
before. Yes, it's great.
00:11:40.93\00:11:42.73
So if you can
measure out one cup of that?
00:11:42.76\00:11:44.10
Sure.
00:11:44.13\00:11:45.47
And, Tim, I'll
get you this cloth
00:11:45.50\00:11:46.84
and just kind of give us
little bit of wipe down here,
00:11:46.87\00:11:48.90
so that we can
use the board again,
00:11:48.94\00:11:51.01
it would be great.
00:11:51.04\00:11:53.61
Trying to, yep,
spread too much everywhere,
00:11:53.64\00:11:56.11
one cup of chana flour.
00:11:56.14\00:11:57.48
Okay.
00:11:57.51\00:11:58.85
We're also gonna add
just a little bit of flavor,
00:11:58.88\00:12:00.42
we're gonna add this
green thai curry paste.
00:12:00.45\00:12:03.35
And I just use this quite a lot.
00:12:03.39\00:12:04.72
It's just for little
bit of extra bumping flavor.
00:12:04.75\00:12:07.32
You can get red curry
paste, yellow curry paste,
00:12:07.36\00:12:09.92
green curry paste,
panang curry paste.
00:12:09.96\00:12:12.63
There's actually
some other ones as well.
00:12:12.66\00:12:14.13
You can find
them in supermarket.
00:12:14.16\00:12:15.76
And some of them do come
with seafood or oyster sauce
00:12:15.80\00:12:19.33
so you want to avoid those ones,
00:12:19.37\00:12:20.70
but most of them these days
00:12:20.74\00:12:22.07
generally do are very vegetarian
00:12:22.10\00:12:24.11
so which is really good.
00:12:24.14\00:12:25.87
So where do we
pour the chickpea flour?
00:12:25.91\00:12:27.48
Just put in the
bowl there. Okay.
00:12:27.51\00:12:28.84
And, Tim, if you can put
one teaspoon of that there?
00:12:28.88\00:12:32.95
It would be great. Okay.
00:12:32.98\00:12:34.32
Just for the
meal, mix it up shortly.
00:12:34.35\00:12:37.09
Brilliant.
00:12:37.12\00:12:38.45
Take a three teaspoons actually,
00:12:38.49\00:12:39.82
we'll do two teaspoons
00:12:39.85\00:12:41.19
so it's got bit more
of extra Thai flavors.
00:12:41.22\00:12:42.56
This one I know is
actually quite a mild one
00:12:42.59\00:12:43.93
and some can be
bit more as well.
00:12:43.96\00:12:47.10
So, Tim, if you
can grab a cup of water
00:12:47.13\00:12:49.40
from the tap and I'll use...
00:12:49.43\00:12:52.13
It smells really good.
00:12:52.17\00:12:53.50
It does, isn't it,
it's beautiful. Yeah.
00:12:53.54\00:12:55.60
You can be the mixer person,
00:12:55.64\00:12:56.97
so let's wait for
the water to come first.
00:12:57.01\00:13:00.18
Brilliant, so just put...
00:13:00.21\00:13:01.54
So put about half the
water in first, half a cup.
00:13:01.58\00:13:04.48
And yes, yep, and
now start stirring.
00:13:04.51\00:13:06.38
And the reason for that is if
you don't want it to go lumpy,
00:13:06.41\00:13:09.12
you want to generally start
with the little bit of moisture
00:13:09.15\00:13:10.89
kind of get a
paste and add more water.
00:13:10.92\00:13:12.82
If you throw all the
water at once with the flour,
00:13:12.85\00:13:15.36
you'll end up with kind
of water and kind of lumps,
00:13:15.39\00:13:18.03
so that's how you wanted to go.
00:13:18.06\00:13:20.23
Look at that.
00:13:20.26\00:13:23.30
Excellent. How the onions going?
00:13:23.33\00:13:25.40
Yeah, it's good. Oh, brilliant.
00:13:25.43\00:13:26.77
Look, they're
coming really, really soft.
00:13:26.80\00:13:28.14
Yeah, it's very good.
00:13:28.17\00:13:29.50
So I'm gonna pour the
rest of this water in now.
00:13:29.54\00:13:30.87
Yeah, that smell
is good. Brilliant.
00:13:30.91\00:13:33.61
It smells awesome.
00:13:33.64\00:13:34.98
Most we're gonna add in...
00:13:35.01\00:13:36.34
Just got the
knife here, excuse me,
00:13:36.38\00:13:37.71
oh, nice job at
the board there, Tim.
00:13:37.75\00:13:40.05
Thank you.
00:13:40.08\00:13:41.42
I'm just gonna
add some cilantro,
00:13:41.45\00:13:43.39
and we're gonna add
some cilantro stalks.
00:13:43.42\00:13:45.09
So put the
cilantro or corianders
00:13:45.12\00:13:47.32
they call it where I come from.
00:13:47.36\00:13:48.69
You got kind of
this leafy bit here
00:13:48.72\00:13:50.59
and you kind of got
the stalky bit here.
00:13:50.63\00:13:52.56
These stalks
have amazing flavor,
00:13:52.59\00:13:54.76
so we're gonna cut
this up in really finely.
00:13:54.80\00:13:57.00
So cut about half of
it and use the stalks.
00:13:57.03\00:14:00.54
We'll just chop
off the end bits.
00:14:00.57\00:14:02.64
And just chop this really finely
00:14:02.67\00:14:04.64
and this will go into the,
00:14:04.67\00:14:06.04
with the onions
just to get light saute.
00:14:06.07\00:14:08.18
Saute, sorry.
00:14:08.21\00:14:10.21
Yeah, and these, we
reserve later for garnish.
00:14:10.25\00:14:14.25
So... So what's the difference
between saute and satay?
00:14:14.28\00:14:18.12
Saute like get some
soaring as like this,
00:14:18.15\00:14:20.69
we basically
making the onion soft.
00:14:20.72\00:14:23.43
And satay is
like a peanut sauce.
00:14:23.46\00:14:26.13
So one's a noun
and one's a verb. Oh.
00:14:26.16\00:14:29.03
That's looking beautiful there.
00:14:29.06\00:14:30.43
So we can now put in the onions.
00:14:30.47\00:14:32.93
If you want to get the
onions and tip it into here,
00:14:32.97\00:14:35.10
so pick the pan up.
00:14:35.14\00:14:36.47
Okay. And slide it
in there, that's great.
00:14:36.50\00:14:40.28
Turn the other way,
so the cameras can see.
00:14:40.31\00:14:41.98
Yeah, okay. Yep, yep.
I'll get that, perfect.
00:14:42.01\00:14:44.75
Oh, yes. Brilliant.
00:14:44.78\00:14:46.11
Yep, just pour
in there, tip it up.
00:14:46.15\00:14:48.35
So this is really,
really good flavor.
00:14:48.38\00:14:50.09
Yeah, it's looking good.
That looks really good, yeah.
00:14:50.12\00:14:52.55
Meanwhile...
00:14:52.59\00:14:53.92
It smells even better. Exactly.
00:14:53.96\00:14:55.29
So as you can see we're
doing lots of different flavors.
00:14:55.32\00:14:57.03
Now, this is very
hot, hot pan here.
00:14:57.06\00:14:58.73
I might use a towel here.
00:14:58.76\00:15:00.10
So the cauliflowers had
a couple of minutes here.
00:15:00.13\00:15:01.76
Yeah, okay.
00:15:01.80\00:15:03.87
I'm just gonna drain
this through a colander.
00:15:03.90\00:15:05.83
You can turn the gas off
there, that bottom right one.
00:15:05.87\00:15:08.30
Blow off the bottom one.
00:15:08.34\00:15:09.94
Bottom one, other bottom.
00:15:09.97\00:15:11.41
So we're just gonna
get this through a colander
00:15:11.44\00:15:13.31
and we're just gonna
pour this through here.
00:15:13.34\00:15:15.24
So we got this
cauliflower just lightly cooked.
00:15:15.28\00:15:17.98
And just drain as
much way as possible.
00:15:22.98\00:15:25.05
So we got this
beautiful cauliflower
00:15:25.09\00:15:27.06
and there as you can see
that is now kind of cooked.
00:15:27.09\00:15:29.29
Yum.
00:15:29.32\00:15:30.66
And it just gives a
nicer flavor when it's cooked
00:15:30.69\00:15:32.16
than when it's kind of raw,
00:15:32.19\00:15:33.53
because when we cook
the fritters in the pan,
00:15:33.56\00:15:35.26
we don't cook them for too long.
00:15:35.30\00:15:36.63
So shall we mix this
together? Mix it together.
00:15:36.67\00:15:39.80
I was gonna add some salt.
00:15:39.83\00:15:41.17
So, Tim, if you can add
half a teaspoon of salt.
00:15:41.20\00:15:43.14
There is one teaspoon measure
00:15:43.17\00:15:44.51
so you want half
of that on there.
00:15:44.54\00:15:46.21
Put some salt in. Got
the curry paste in there.
00:15:46.24\00:15:49.14
Got the cilantro, the onions.
00:15:49.18\00:15:52.41
What's missing? The mint.
00:15:52.45\00:15:53.78
Yum. Yeah.
00:15:53.82\00:15:55.15
So mint is one of
my most favorite herbs.
00:15:55.18\00:15:58.02
And it's actually really
good for savory application,
00:15:58.05\00:15:59.85
so you can buy in the
supermarket like this.
00:15:59.89\00:16:02.09
The mud is not too much around
00:16:02.12\00:16:03.46
but we're just gonna
just pull off these leaves
00:16:03.49\00:16:05.99
from this mint plant.
00:16:06.03\00:16:08.30
And a few from this
one as here as well.
00:16:08.33\00:16:10.90
And we're just gonna slice it up
00:16:10.93\00:16:13.67
and just gonna add this as well.
00:16:13.70\00:16:15.24
Can you smell that?
00:16:15.27\00:16:17.04
Doesn't it just
smell amazing? Yeah. Yes.
00:16:17.07\00:16:18.91
Yeah.
00:16:18.94\00:16:20.28
So just gonna,
just chop this up finely
00:16:20.31\00:16:22.18
so it's gonna be in the fritter.
00:16:22.21\00:16:23.78
My mom uses mint
to make mint rice.
00:16:27.35\00:16:29.52
Mint rice? That should
be a real good combination.
00:16:29.55\00:16:31.39
It's good. Yeah,
yeah, it's good. It's great.
00:16:31.42\00:16:32.95
So we got cilantro
and the mint in here
00:16:32.99\00:16:34.46
and it gives a
wonderful, wonderful flavor
00:16:34.49\00:16:36.69
so mix it up, that's great.
00:16:36.73\00:16:38.69