If you just joined
us on Cook:30 for Kids,
00:00:01.36\00:00:03.83
we are cooking up a
storm in the kitchen.
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We have Anjali from Arkansas,
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Xiang from China,
and Tim from Illinois.
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What's on the menu, guys?
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Well, on the menu
we have sizzling soy
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and ginger steaks.
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With cheesy potato mash.
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And for dessert,
macadamia lemon curd pudding.
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Yum!
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Starting to get thicker.
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It's starting to get
thicker, that we are making
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amazing progress here.
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We've got the...
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The potatoes are
probably nearly ready.
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The tofu here is
halfway through cooking
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and the macadamia dessert
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is getting thick which is great.
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So we're just gonna quickly make
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a marinate to go on this.
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And a marinate, you
think it's just like something
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that's really flavorsome.
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So we're gonna
add some soy sauce,
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where's some soy sauce?
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Here we go.
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So we just gonna put
ingredients into here
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and make this
really nice marinate.
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So we want about two
tablespoons of soy sauce.
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We're gonna add some
honey, so if you can add about
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the same two
tablespoons of honey...
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Yeah, same. Yup.
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Okay.
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Now we're gonna add something
that you probably won't
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think would go in this.
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We're just gonna add some of
my favorite ingredients green...
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Is that enough?
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Probably double amount there.
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Green Thai curry paste
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and this just adds
a little extra bite,
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it's full of just
lovely lemon grass
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and ginger and things.
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Put that in there.
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And we also
gonna add some ginger,
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and you can either
add some fresh ginger.
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Well, I'm just gonna use
some pre-prepared ginger puree.
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So if you can add
two tablespoons of that?
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Okay. Just two
big blobs in there.
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And also we're
gonna add some lime juice.
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So these are just
wonderful flavors,
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they're perfect and
if you can just squeeze
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the lime juices in?
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The limes, these
limes don't have pips.
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Pips, oh...
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So they don't have pips,
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so you just
squeeze them straight in.
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I'll just put in.
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Yup, don't need to put
three fingers for these ones.
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Oh, yeah, just...
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So we'll do three limes, so
that's probably around about
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six tablespoons of that...
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Okay, this is really thick.
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Is it? Okay, good, excellent.
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So we're actually gonna add
little bit more milk or water.
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Is it burning?
Where's the water gone?
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I'll just grab
the pan for a second.
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I'll grab this, I must have
some water on that, in here,
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so just gonna
probably bake on the heat.
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So we don't want it to
kind of get that thick,
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so you might, you need to
add a little bit of more water.
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I'll just have Tim stirring.
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So as you can see that
it's thickened up really nicely
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and you can smell that lemon oil
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coming out of there.
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So it's really,
really, really yummy.
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So we don't want to burn,
see here some of it's burned,
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we kind of looking
all those burnt things,
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so just kind of,
just keep massaging it.
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And it's nearly done.
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I might just turn the heat off,
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you can turn the heat
off, I'll turn off here.
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And just give a little bit of a,
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just mix it around
so it's nicely mixed.
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It will mix them through,
so just give it a good mix.
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Chef Jimmy, is it done?
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I think now, they're
ready in a couple of minutes,
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you can turn that one over there
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as well in that pan.
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So how we're
going with the marinate?
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Yeah, it's good.
This one isn't fully done.
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So with the ginger, so we
kinda give it a bit of a stir.
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Oh, wow.
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This gonna, you know,
there's lots of flavor in there.
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Yeah, yeah, there's a
lot of flavor, it's good.
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So we got the sweetness,
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we got the
bitterness from the lemon,
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we got the
saltiness from the soy sauce,
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so it's really, really nice.
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I'm just gonna add
little bit more water,
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it's a little bit thick.
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Adding a couple of
tablespoons of water.
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If you want to turn
those others ones over there?
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They're not ready.
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Turn them over anyway,
they're getting pretty close.
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Although, they'll probably
be cooked as well but just,
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we need to turn
them over, keep moving.
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And sometimes in
cooking, you just go,
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you just keep on
moving, see, some of them are.
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There we go, I
think, it's all been great.
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Oh, we're gonna add
some sesame seeds as well.
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So we're gonna add
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couple of tablespoons of sesame.
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Lid off this will be
faster way of doing it.
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Here we go. Oh, that's a lot.
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All the sesame
seeds and sesame seeds
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when they are toasted
have a really nice flavor.
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So these will be very nice.
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So just to marinate
then we're gonna tip over
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these lovely soy steaks.
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That's cool.
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So what we're gonna do
now is just drizzle it over
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like that.
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Wow.
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And here as well.
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So if you can
just mix it around,
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just kind of give
the pan a bit a wiggle.
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Yup and it will just soak it up,
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so give it bit of a stir,
so you kind of, like that.
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And all that tofu
will get soak up those
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wonderful, wonderful flavors.
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Look at that.
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From here, we got to stop.
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Right.
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Now we better get
on to the potato mash,
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so the potatoes I'm
sure will be ready by now.
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Just kinda get
these off the stove,
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they are gonna be really hot.
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Oh, yeah. I think
this custard is about done.
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I'll just turn
the gas off first,
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so they don't get cooked.
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Yeah, that's right.
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That top one over
there. Oh, this one.
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So they don't get
gas while I'm doing this.
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So I'm just gonna pour them
through a colander and, Xiang,
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if you get that white
colander in the draw there?
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Oh, this one?
Yup, that one there.
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The one underneath.
The big one or small one?
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The big one. Okay.
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Also we're just
gonna drain the potatoes
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through the colander like that.
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And we're gonna
pull them back in.
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And we're just gonna
take this over, here we gonna,
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look at what's here.
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Is that all
finished cooking there
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with the lemon curd thing?
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Yeah, it's good.
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That looks really good.
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Doesn't it? Oh, yeah.
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So we're gonna mash this.
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So, Xiang, if
you can just kind of
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just mash it really harder,
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trying to make it nice and soft.
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Yeah, okay.
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The tofu is really golden brown
and looks really delicious.
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That's awesome. Smells good.
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Yeah, keep turning it.
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And it will start to
kind of crisping up more,
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trying to burning it
now you got this on it,
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so really, see
if it doesn't burn.
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We're just
gonna get this mixture
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from the lemon curd
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and we're just
gonna pour it in here.
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So we're just gonna pour
this into all serving dishes
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and as you can see
it's kind of quite gloopy,
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I don't think
it's an official word.
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We're just gonna
pour these in here
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and we're gonna
put them in the fridge
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just to kind of help it set
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and just kind of
cooling down a bit,
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'cause they're
kind of a cold dessert,
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not a hot dessert.
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Now it looks quite
interesting at the moment,
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but this will be really yummy
when you kind of get into it.
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So it's kind of like
a healthy Creme Brulee.
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I'll call it, it's
probably the closest thing
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that you can compare it to.
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I've probably
chosen the wrong instrument
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to do this, we'll probably
have to use here technically.
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Here is the tool
that's designed for it,
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so we'll just use it, oh,
that's much better, isn't it?
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So there's four of us here,
so we got four little desserts.
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So, Tim, you can put
those in the fridge somewhere
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and we're just leaving
kind of cool off a little bit
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just for a couple of
minutes before we serve.
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Look at that, so this is great.
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Don't try to strike it too much,
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just kind of leave it like that.
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Look at those.
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They smell really nice. Yeah.
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So when you're moving,
try to pat down on things,
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you kinda just
generally want things moving
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and go by gravity so...
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Okay. And how
these guys going here?
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These ones here, you can
see this pan isn't quite as hot.
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This will be as equally
young, even you kind of tell,
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it hasn't kind of cooked quite
as much as the other one so,
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but will eventually get there.
00:07:02.22\00:07:03.55
So we can
actually turn that off,
00:07:03.59\00:07:04.92
it's pretty much done.
00:07:04.95\00:07:06.29
So I'll just leave
it there, I'll just add
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little extra soy sauce,
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just to kind of give
it some, an extra topping.
00:07:09.59\00:07:13.19
Yum.
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This is that sizzle.
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The sizzling
sound is really cool.
00:07:17.40\00:07:19.97
It's good.
00:07:20.00\00:07:22.04
So we're back to
potato, oh, great mashing there.
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Getting there.
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So try and mash the edges there,
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get into every little corner.
00:07:27.34\00:07:28.74
Yeah. Doing a great job.
00:07:28.78\00:07:30.71
You've done a great job there.
00:07:30.75\00:07:32.11
And all we're gonna do
to make the potato mash
00:07:32.15\00:07:34.58
is add some almond milk,
00:07:34.62\00:07:36.25
so just gonna add
round about a cup.
00:07:36.28\00:07:38.72
So if you can
just keep stirring.
00:07:38.75\00:07:40.19
As we go, there
should be a spoon over here
00:07:40.22\00:07:41.56
somewhere, one of those.
00:07:41.59\00:07:42.92
Yeah, yeah, yeah, spoon.
00:07:42.96\00:07:44.29
Stir that.
00:07:44.33\00:07:46.06
Keep those in the
fridge there, Tim?
00:07:46.09\00:07:47.43
Yeah. Excellent. This is great.
00:07:47.46\00:07:48.80
Just mix?
00:07:48.83\00:07:50.17
Yup, just keep mixing around,
00:07:50.20\00:07:51.53
I'm gonna add three
tablespoon for flaked yeast.
00:07:51.57\00:07:53.50
And these yeast flakes
is just a really nice thing
00:07:53.54\00:07:55.60
to make things little hot,
make it a little bit cheesy.
00:07:55.64\00:08:00.84
Tim, can you get
a teaspoon of salt
00:08:00.88\00:08:02.21
and put it in here as well?
00:08:02.24\00:08:04.38
I'll just stir with
my finger, here we go.
00:08:04.41\00:08:07.32
Just put that on that like that.
00:08:07.35\00:08:09.85
It's got really
nice cheesy taste
00:08:09.88\00:08:11.25
for the potato, brilliant.
00:08:11.29\00:08:14.62
So mix that
stuff around properly
00:08:14.66\00:08:16.09
so it gets evenly spread.
00:08:16.12\00:08:17.49
Yeah.
00:08:17.53\00:08:18.86
Put little bit more
almond milk in here.
00:08:18.89\00:08:20.23
It looks really tasty.
00:08:20.26\00:08:22.20
This is gonna be
really nice potato mash.
00:08:22.23\00:08:24.37
We also gonna need some parsley.
00:08:24.40\00:08:25.80
Oh, here we got,
just parsley, parsley?
00:08:25.83\00:08:28.10
Oh, yeah.
00:08:28.14\00:08:30.31
So we just gonna
chop some parsley for us,
00:08:30.34\00:08:32.07
if you gonna put this over here.
00:08:32.11\00:08:33.88
It's still hot so
I'll leave it on the board.
00:08:33.91\00:08:36.31
We got a dish
chopping board here,
00:08:36.34\00:08:38.41
just gonna chop some
parsley, mix it through as well.
00:08:38.45\00:08:43.39
Give it a nice a green color.
00:08:43.42\00:08:45.45
Here we go, a little
bit more milk, keep mixing.
00:08:45.49\00:08:47.56
Yeah, okay.
00:08:47.59\00:08:49.09
And that's gonna form
the base for our potato mash.
00:08:49.12\00:08:51.29
We're gonna put the soy steaks
on top with some of the juice
00:08:51.33\00:08:53.63
so with that as
well, and the lemon dessert
00:08:53.66\00:08:55.96
and our meal, it's all done.
00:08:56.00\00:08:57.80
Look at that,
guys, how easy was that?
00:08:57.83\00:08:59.63
That was really easy.
00:08:59.67\00:09:01.04
Yeah. Yeah.
00:09:01.07\00:09:02.40
I don't know
cooking could be that easy.
00:09:02.44\00:09:04.04
Yeah.
00:09:04.07\00:09:05.41
That's really
good looking stuff.
00:09:05.44\00:09:06.78
Exactly. Yeah.
00:09:06.81\00:09:08.14
Smells awesome.
00:09:08.18\00:09:09.51