Whoa-oh-oh-oh
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Whoa-oh-oh-oh, whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-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
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from the Revive Cafes
in Auckland, New Zealand.
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And today I'm
gonna share with you
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some delicious
meals that you can cook
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in your very own home kitchen.
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If you're sitting
near the couch thinking,
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"Oh, I can't cook,"
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well today, I'm
going to prove you wrong
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because we have
three wonderful children
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to help us cook
some amazing food.
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Welcome to Cook:30,
guys. Great to have you.
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Ready to cook?
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Yes. Yes.
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Yes. Fantastic.
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So we've got Lachlan
and Lily from Illinois,
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and Tony all the way from China.
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So it's great to have you here.
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So we're going to
get to know these guys
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a bit more
before we start cooking.
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So firstly,
we'll start with Tony.
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So let us know, Tony,
what hobbies do you have?
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Well, at my spare time,
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I like to play
volleyball and soccer.
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Volleyball and soccer,
you get a bit of height there,
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so it's obviously
good for the big slams
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coming down on the ball.
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It's awesome.
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And, Lily, what
do you get up to?
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I like to do gymnastics
and I do 11 hours each week.
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Eleven hours of
gymnastics every week.
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Well, that is devoted
and anyone that does anything
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as a sport that excels,
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you've got to
put those hard yards
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and you can't just turn
up for half an hour each week
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to have fun.
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It's amazing.
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Well, can you give
us a demonstration?
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Yeah. Sure.
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Can you do a
back flip? Yeah, sure.
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Sure. Well, look at this, guys.
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Okay, ready? Get ready.
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Whoo! Back flip.
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Sensational, awesome, well done.
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And what other
gymnastics moves can you do?
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I would like to think that
the splits are very impressive.
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Splits, yes. I can do a split.
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I love to do stuff on the beam
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especially and I like
vault because it's great to...
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Pings to the
other side of the hall,
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that's awesome.
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Well, thanks for
coming. That's great.
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And, Lachlan,
what do you get up to?
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Well, in my spare time,
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I like to play
rugby and basketball.
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Rugby and basketball.
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Well, these are
sporty kids, aren't they?
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So rugby, by the way,
is a sport we play in,
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not in America,
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generally it's
played in like New Zealand,
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and England, and
South Africa, and Australia.
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And you play in America? Yep.
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So is actually
rugby played in America?
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Yeah. So what
position do you play?
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I play a fly-half.
Fly-half. What's that?
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It's kind of the
leader of the people
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that are running with the ball
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and the forwards are
the people that kind of,
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they can't block in rugby,
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but they can definitely help us.
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Great, fantastic.
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It's great to
have you guys here.
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Thank you for
coming to Cook:30 for Kids.
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So what is on the menu today?
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Well, it looks like
we have vegetable wraps
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with crispy tempeh
and classic hummus.
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Hmm, sounds good.
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And for dessert,
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we have
avocado-chocolate mousse.
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Sounds even better than that.
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So time to get
cooking. Are you ready?
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Yes. Okay.
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So before we start,
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we've done a bit of preparation.
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So we've got a nice
clear bench surface here.
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Everything's clear. We
got a pan on the stove.
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Our dish is out.
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Our ingredients are out as well,
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blender ready.
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And we got a
great attitude? Yes.
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Very important
thing. So let's get cooking.
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So first job we're going to do
is we're going to start cooking
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this crispy tempeh.
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Have you guys
tried tempeh before?
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No.
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No. I don't think so.
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So tempeh, this is tempeh here.
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So you can buy
in the supermarkets.
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They come in
little bags like this.
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I've pretty much
seen in most supermarkets,
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not all of them.
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And look at that.
What does it look like?
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It looks like nuts. Yeah.
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It's actually kind
of similar to tofu.
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It's actually
the whole tofu beans
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that are cultured.
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So it's a very, very
healthy product for you
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and a great mental
tone and full of protein.
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So basically
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we are going to
slice it into long slices.
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But why don't you
try a little bit first?
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Sure. Try a little bit.
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Say what you think.
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What do you think? Okay?
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It's kind of a little bit raw.
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Look at the faces.
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So as like, anything that's raw,
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you know, that
always doesn't taste good
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to start with.
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So what we're gonna
do, our job now as chefs,
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we're going to add
lots of flavor and stuff
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into this so it
tastes even better.
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So you probably
better wash your hands now.
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So what we're going to do,
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we're going to
slice it into slices.
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This is kind of
like a healthy bacon,
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so healthy crispy bacon.
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So bacon is obviously
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not a very
healthy product for you.
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So this here is
just an alternative.
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We're going to
slice it really thinly,
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like that and a
nice kind of diagonally,
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it makes it a little
bit more interesting.
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And we're going to just
make this taste really yummy.
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So we're going
to do two packets.
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I've done the first one.
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So, Lachlan, if you can
perhaps do the second one.
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See if you can open that
without injuring yourself.
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So just going
to put on a fry pan
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and I'm just going to put
it on high heat to start with.
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I'm going to put a...
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Can you put a tablespoon
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of olive oil
into that pan there?
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Sure.
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And we're just
going to drop this
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and we're just
gonna lightly panfry it
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to start with.
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Shall I just pour into the pan?
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Yep, pour straight
into the pan there.
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So I'll just
tell you when to stop.
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Slowly panfry
with a bit of salt.
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Bit more, probably
twice as much as that
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and it will get
very nice and crispy
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and then we'll add
some flavors later.
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Gonna need some
help? Yep, that's perfect.
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So if you can add
that in there as well.
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Okay.
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That would be great.
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So your tempeh is,
it's like tofu you know,
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it's kind of, it's
got a bit of like a...
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It's kind of quite bland
or it does have a nutty flavor
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but we want to
basically panfry it to get it
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to taste amazing.
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Are you all
right there with knife?
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Shall I add this? Yep.
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Add that little
bit there as well.
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Okay. So we'll just do that.
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Actually I might get another pan
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because that's kind of getting
a little bit crowded in there,
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so got a spare pan here,
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so we'll get that
one going there as well.
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Here we go.
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Should I add some more oil?
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Yes, add some more
to that one. Perfect.
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Got that opened yet?
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It's coming in a
plastic container there,
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getting there slowly.
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Give it a good squeeze. Lovely.
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There we go, then
you can start cutting up.
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Put this in rubbish.
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That's great. Is this good?
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Perfect.
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You're a little
bit finicky but...
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Lachlan, you're
left-handed? That's excellent.
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My wife is left-handed
as well, so it's brilliant.
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It's great having
people who are ambidextrous,
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that means you can
do with both hands.
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Oh. Yup. Nice and straight.
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Try not to make
it... Yup, it's good.
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So slice it through.
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And when you use a knife,
you want to push the knife,
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slide the knife through.
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If you press
straight down with the knife,
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it's a lot harder,
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so it's much better
when you do all that.
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Very cool, looking great.
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In my very first
cooking demonstration,
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I did in Auckland
probably about 15 years ago,
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it was actually
someone made me do that.
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These guys' mother Cheri,
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made me do a
cooking demonstration,
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she was doing a
cooking demonstration.
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She made me come and help her
do some cooking demonstration.
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That was my
very, very first time
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that I ever
cooked in front of public
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and I was so scared
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but you know, years
later, I've even now do
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TV cooking
demonstration as well.
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So you can see
what your mom created
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many, many years ago?
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So if you can,
yup, that's great.
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Look at that,
Lachlan, nice cutting.
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So throw that in
the pan over there.
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So, Lily, if I can make
you in-charge of these guys,
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so just give it a bit
of a stir occasionally.
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You want to leave
them... Which one?
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Oh, there, up
one over here. Okay.
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So we can put
them in the same pan
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but it's going
to take a bit longer
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so by spreading it out,
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this is going
to get a little bit
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more surface time, so.
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Cool, yup, let's
sit this up there.
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You kind of want to
give a chance to burn
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so don't stir it too often.
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Probably every
couple of minutes,
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give it a bit of a
stir and try and position it
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so that every piece
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has a chance to
shear on the heat
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on the bottom there.
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So there we go.
That's brilliant.
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Now we're just
going to add some salt.
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So, Lachlan, if you
can just add some salt,
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so just sprinkle probably
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about half a
teaspoon in each pan,
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and just try and get it evenly
so it goes over them evenly.
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Okay, so first
job done really well.
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So, Tony, can you
do some grating for us?
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Yeah.
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So one of the
ingredients we're going to do
00:07:55.40\00:07:56.74
is we're gonna
actually, we're doing wet,
00:07:56.77\00:07:58.14
so we're going to do
this lovely kind of bacony
00:07:58.17\00:08:00.24
kind of thing, it's
not bacon, it's tempeh.
00:08:00.28\00:08:02.14
And we're going to have
lots of really fresh vegetables
00:08:02.18\00:08:03.98
and some hummus,
so combined together,
00:08:04.01\00:08:05.88
it's going to be
really delicious.
00:08:05.91\00:08:07.25
So one of the
jobs I want you to do
00:08:07.28\00:08:08.62
is actually do the beetroot
so, have you seen this before?
00:08:08.65\00:08:11.25
Beets? Beets, yeah, sorry beets.
00:08:11.29\00:08:12.75
They call it
beetroot where I come from.
00:08:12.79\00:08:14.76
So basically we'll just trim off
00:08:14.79\00:08:16.22
the edges here.
00:08:16.26\00:08:17.73
Just over the bits of the edges.
00:08:17.76\00:08:19.66
You can leave the most of
it, we've washed it before.
00:08:19.69\00:08:22.80
And what I want you
to do is just to grate it
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with the hand
grater, which is in...
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Where is it? It's
in this draw here.
00:08:30.74\00:08:32.37
Where did the grater go?
00:08:32.41\00:08:34.24
I'm not sure where it's gone.
00:08:34.28\00:08:36.44
Oh, here, it's
right in front of me,
00:08:36.48\00:08:37.81
look at that.
00:08:37.85\00:08:39.18
So if you can just grate it,
00:08:39.21\00:08:40.55
you just kind of
pull it up and down,
00:08:40.58\00:08:41.92
and so it's really hard
00:08:41.95\00:08:43.28
and don't get
your finger in the way
00:08:43.32\00:08:44.69
and see if you can
grate some beetroot there.
00:08:44.72\00:08:46.05
So if you can do that,
that would be brilliant.
00:08:46.09\00:08:49.26
Lachlan, I'll get you to do...
00:08:49.29\00:08:50.93
We're going to start
on this platter here.
00:08:50.96\00:08:52.46
We're going to start arranging
all of our ingredients.
00:08:52.49\00:08:55.56
So if you can start,
00:08:55.60\00:08:56.93
we'll get you
chopping some tomatoes.
00:08:56.97\00:08:59.03
If you can slice these guys,
00:08:59.07\00:09:00.90
you just give them a quick rinse
00:09:00.94\00:09:02.27
through in the sink
00:09:02.30\00:09:03.64
and we'll just
slice them really thinly
00:09:03.67\00:09:05.07
and put them on there.
00:09:05.11\00:09:06.78
Get those out.
00:09:06.81\00:09:09.28
Cool, how they're
going there? Good.
00:09:09.31\00:09:11.71
Looking good.
00:09:11.75\00:09:13.08
I love that sizzle
when you first start cooking
00:09:13.11\00:09:14.58
when everything just kind of
00:09:14.62\00:09:15.95
has that lovely sizzling noises,
00:09:15.98\00:09:17.35
you know that
cooking is underway.
00:09:17.39\00:09:19.25
Smells kind of
weird, doesn't it?
00:09:19.29\00:09:21.42
Smells okay but
00:09:21.46\00:09:22.79
you've got more
flavors to add later
00:09:22.82\00:09:24.16
so we can't pass
judgment on this yet.
00:09:24.19\00:09:26.66
Kind of smells like cashews.
00:09:26.70\00:09:28.46
True. It kind of
does, doesn't it?
00:09:28.50\00:09:30.20
So you want to
kind of massage them out
00:09:30.23\00:09:32.23
so they kind of all getting
a little bit of pan time.
00:09:32.27\00:09:34.24
Here we go.
00:09:34.27\00:09:35.60
Look at that.
Should I just cut it?
00:09:35.64\00:09:36.97
Yup.
00:09:37.01\00:09:38.34
I will give you a sharper knife,
00:09:38.37\00:09:39.71
that one is not.
00:09:39.74\00:09:41.08
I'll get the
sharpest knife we've got,
00:09:41.11\00:09:42.44
which is, I actually use
one of these little guys.
00:09:42.48\00:09:44.61
Actually use this one
here, we used for the beetroot.
00:09:44.65\00:09:47.02
I'll just wipe
the beetroot off it
00:09:47.05\00:09:48.38
so we can start again.
00:09:48.42\00:09:49.75
So what we want to do
00:09:49.78\00:09:51.12
is just kind of
slice it through.
00:09:51.15\00:09:52.49
You got nice kind of
slices about that kind of width.
00:09:52.52\00:09:55.19
If you can just stack
them up in a corner there,
00:09:55.22\00:09:58.56
that will be great.
00:09:58.59\00:09:59.93
Well underway.
00:09:59.96\00:10:02.70
You're left-handed,
00:10:02.73\00:10:04.07
it's going to be
other way I think.
00:10:04.10\00:10:06.43
Yeah. That's right.
Hold it the other way, yes.
00:10:06.47\00:10:08.04
It's always a difficult going
00:10:08.07\00:10:09.40
from
right-handed to left-handed.
00:10:09.44\00:10:10.77
Very cool.
00:10:10.81\00:10:12.14
So slice it through again,
00:10:12.17\00:10:13.51
you want to be
slicing all the way through
00:10:13.54\00:10:14.88
and try here to put the
whole pieces if you can.
00:10:14.91\00:10:16.34
It's difficult, but
you're going really well.
00:10:16.38\00:10:19.11
Don't worry,
there is no pressure.
00:10:19.15\00:10:20.48
The whole world is watching you.
00:10:20.52\00:10:23.89
Chef Jeremy. Yes?
00:10:23.92\00:10:25.32
Do you need more?
00:10:25.35\00:10:27.29
It's just probably about enough,
00:10:27.32\00:10:28.66
one of those will be fine.
00:10:28.69\00:10:30.03
If you can throw
that on the plate there,
00:10:30.06\00:10:31.39
that's brilliant.
00:10:31.43\00:10:32.76
Keep chopping those tomatoes
00:10:32.79\00:10:34.13
and just make a little
part of them there as well,
00:10:34.16\00:10:35.50
so kind of just mushy it out,
00:10:35.53\00:10:36.87
so it kind of doesn't
look kind of too placed.
00:10:36.90\00:10:38.23
So, Chef Jeremy. Yes.
00:10:38.27\00:10:39.60
What are we going
to do with these beets?
00:10:39.63\00:10:41.90
Well, this is
going to be an ingredient
00:10:41.94\00:10:43.27
we're going to
put inside the wrap.
00:10:43.30\00:10:44.64
So in the wrap it's
gonna have all of these
00:10:44.67\00:10:46.01
beautiful ingredients.
00:10:46.04\00:10:47.38
The beets are just really
moist lovely product thing
00:10:47.41\00:10:49.01
to have in it, so it's great.
00:10:49.04\00:10:50.61
Oh, Chef Jeremy. Put a mustache.
00:10:50.65\00:10:52.71
Lovely mustache
there. It's awesome.
00:10:52.75\00:10:55.58
Do you think these are
cooked? Those are very cooked.
00:10:55.62\00:10:57.52
See how these are
lovely and browned there,
00:10:57.55\00:10:59.39
so what I want you to do is see
if you can turn them all over
00:10:59.42\00:11:01.69
and get them all...
00:11:01.72\00:11:03.06
use that thing there,
00:11:03.09\00:11:04.43
so the brown side is up
00:11:04.46\00:11:05.79
and we're going to
cook the other side as well.
00:11:05.83\00:11:07.16
So all nice and evenly cooked.
00:11:07.20\00:11:08.70
And this one, these guys here,
00:11:08.73\00:11:10.37
probably by the
time you finish those,
00:11:10.40\00:11:11.73
these will be
ready to turn as well.
00:11:11.77\00:11:13.10
So that's great.
Looking brilliant.
00:11:13.13\00:11:15.80
So next thing we
want to prepare is...
00:11:15.84\00:11:17.47
Tony, just give this
a little bit of a wipe
00:11:17.51\00:11:20.21
with a little cloth here.
00:11:20.24\00:11:22.34
And if you can...
00:11:22.38\00:11:23.71
We got beetroot on everything.
00:11:23.75\00:11:25.28
If you can chop up these
some little baby tomatoes,
00:11:25.31\00:11:28.12
I'm sorry, cucumbers,
00:11:28.15\00:11:30.05
so if you can just
probably put three on here,
00:11:30.09\00:11:32.45
so if you can wash
those, that would be great.
00:11:32.49\00:11:35.72
Just get the
beetroot out of the way.
00:11:35.76\00:11:39.43
And all these
lovely ingredients,
00:11:39.46\00:11:42.20
it's great.
00:11:42.23\00:11:43.57
So we're doing a
great layering job there.
00:11:43.60\00:11:46.70
Looking good.
00:11:46.74\00:11:48.60
Those are brilliant. Oops.
00:11:48.64\00:11:52.77
Okay, oh great,
so the cucumbers,
00:11:52.81\00:11:54.34
what we're going to do
is just want to slice them.
00:11:54.38\00:11:56.24
And when you slice things,
think of different angles.
00:11:56.28\00:11:58.01
So we're going to slice
them on an angle like this.
00:11:58.05\00:12:00.28
So if you can just
slice them diagonals of those
00:12:00.32\00:12:02.12
and just pop in there as well.
00:12:02.15\00:12:03.49
See you get these
lovely little shapes.
00:12:03.52\00:12:04.85
Look at that.
00:12:04.89\00:12:06.22
It's getting
pretty hard to cut them
00:12:06.25\00:12:07.59
once they get smaller.
00:12:07.62\00:12:08.96
Umm.
00:12:08.99\00:12:10.33
Those seems to get together.
00:12:10.36\00:12:11.69
Just don't worry
about the end there.
00:12:11.73\00:12:13.06
Can I please have a spatula?
00:12:13.09\00:12:14.43
Oh, yeah.
00:12:14.46\00:12:15.80
That's pretty difficult using
that wooden thing, isn't it?
00:12:15.83\00:12:17.17
I'll grab one for you.
00:12:17.20\00:12:18.53
Thank you. Here you go.
00:12:18.57\00:12:19.90
You might find this
a little bit easier.
00:12:19.93\00:12:21.27
There you go, how's
that? That is perfect.
00:12:21.30\00:12:24.24
Well done. So we got that.
00:12:24.27\00:12:26.04
We're going to put
some lettuce on as well,
00:12:26.07\00:12:27.41
so I'm just going give
this lettuce a bit of a wash.
00:12:27.44\00:12:28.94
It's actually
pretty clean anyway.
00:12:28.98\00:12:31.55
Sometimes with lettuce,
00:12:31.58\00:12:32.91
you just want to just add
a little bit of water to it
00:12:32.95\00:12:35.52
just to give it a
little bit of a freshen up,
00:12:35.55\00:12:37.32
just a couple of drops on it,
00:12:37.35\00:12:38.69
because it adds a
little bit of shine.
00:12:38.72\00:12:40.06
This goes randomly.
00:12:40.09\00:12:41.42
Just pull the
lettuce off just in chunks.
00:12:41.46\00:12:42.92
We're not going
to cut or anything
00:12:42.96\00:12:44.63
because we want
to set this inside
00:12:44.66\00:12:45.99
of our wraps at a later date,
00:12:46.03\00:12:47.93
so just a bit of rustically
kind of ripped lettuce
00:12:47.96\00:12:52.10
will look really good.
00:12:52.13\00:12:53.94
Looks very
colorful on that plate.
00:12:53.97\00:12:55.87
It's great colorful, yeah.
00:12:55.90\00:12:57.84
There is one thing that
you can learn from today,
00:12:57.87\00:12:59.57
you want to think
color when you're cooking.
00:12:59.61\00:13:01.04
It's really,
really important. Okay.
00:13:01.08\00:13:03.85
You got that there?
00:13:03.88\00:13:05.21
Going to add
avocado as well. Oops.
00:13:05.25\00:13:07.62
So we're just going
to do some diced avocado.
00:13:07.65\00:13:10.15
Avocado is a
beautiful, beautiful vegetable.
00:13:10.19\00:13:12.02
Well, it's actually a fruit
00:13:12.05\00:13:13.39
but you wouldn't want
to put in the fruit salad,
00:13:13.42\00:13:16.06
so I'm going to just see
if I can get the stone out.
00:13:16.09\00:13:19.26
Put the knife in,
give it a twist like that.
00:13:19.29\00:13:23.13
That's going well.
00:13:23.16\00:13:25.17
Beautiful.
00:13:25.20\00:13:27.00
So Chef Jeremy. Yes.
00:13:27.04\00:13:28.50
So what do you do
in your cafe? My cafe?
00:13:28.54\00:13:32.07
Well, there are many jobs,
00:13:32.11\00:13:33.44
it's actually
many jobs in the café.
00:13:33.48\00:13:34.81
I used to cook in the
kitchen and do other recipes.
00:13:34.84\00:13:36.88
Now because I'm doing things
00:13:36.91\00:13:38.25
like cooking
shows and cookbooks,
00:13:38.28\00:13:39.61
I've got chefs that I work with.
00:13:39.65\00:13:41.38
So at the moment,
00:13:41.42\00:13:42.75
I don't do much
cooking in the kitchen
00:13:42.78\00:13:44.12
but I am involved
with the development
00:13:44.15\00:13:45.49
of the recipes.
00:13:45.52\00:13:46.86
And this is
what I like the most.
00:13:46.89\00:13:48.22
Taking an unhealthy
recipe and making it healthy
00:13:48.26\00:13:51.26
and then putting them
in cookbooks in my cafe.
00:13:51.29\00:13:52.99
That's the most kind
of fun thing I love to do.
00:13:53.03\00:13:55.96
So how many
cookbooks you've written?
00:13:56.00\00:13:58.03
I've got seven cookbooks now.
00:13:58.07\00:13:59.83
Two Cook:30 cookbooks and
five Revive Cafe cookbooks,
00:13:59.87\00:14:03.61
so it's a really fun
thing to be able to share,
00:14:03.64\00:14:05.94
you know,
healthy food with people.
00:14:05.97\00:14:08.81
Chef Jeremy. Yes?
00:14:08.84\00:14:10.48
What is your favorite
recipe from your cookbooks?
00:14:10.51\00:14:13.01
Oh, my favorite
recipe would have to be
00:14:13.05\00:14:15.72
probably the nut butter chicken
00:14:15.75\00:14:17.09
as a hotpot that
we serve at Revive
00:14:17.12\00:14:19.42
and it's just basically
like a frozen tofu dish
00:14:19.45\00:14:22.12
that looks like chicken
00:14:22.16\00:14:23.53
that's not chicken
and then you just put
00:14:23.56\00:14:25.26
in a really nice
Indian sauce in it
00:14:25.29\00:14:26.73
and it's really delicious.
00:14:26.76\00:14:28.36
Well, these are
burning a little bit,
00:14:28.40\00:14:29.73
I'll just put a little
bit of more oil in there,
00:14:29.76\00:14:31.10
just a touch of oil.
00:14:31.13\00:14:32.50
So these are
kind of pretty much...
00:14:32.53\00:14:34.77
As you can see,
they're nice and firm now.
00:14:34.80\00:14:36.30
They're kind of crispy
and looking really nice.
00:14:36.34\00:14:38.44
We're going to add
some really good flavor,
00:14:38.47\00:14:39.81
so we're going to
add some smoked paprika,
00:14:39.84\00:14:42.31
so I'm going to add
about a teaspoon to each pan,
00:14:42.34\00:14:45.88
so if you can
just stir this around
00:14:45.91\00:14:47.25
and just kind of get it
00:14:47.28\00:14:48.62
all kind of
mingling around nicely,
00:14:48.65\00:14:50.19
might just turn
everything down a little bit.
00:14:50.22\00:14:52.12
We don't need much heat now.
00:14:52.15\00:14:53.86
And also gonna
add some soy sauce.
00:14:53.89\00:14:56.66
This will add lovely saltiness.
00:14:56.69\00:14:58.79
The combination of the soy sauce
00:14:58.83\00:15:01.16
and smoked paprika
00:15:01.20\00:15:02.56
will just kind of get
sucked in by this tempeh.
00:15:02.60\00:15:05.53
It's really funny
how the soy sauce,
00:15:05.57\00:15:07.37
it looks like
little bubbles on the pan.
00:15:07.40\00:15:09.24
It does, isn't it? Looking good.
00:15:09.27\00:15:11.27
Here we go, so keep
stirring it really well.
00:15:11.31\00:15:14.11
I will just put
more smoked paprika.
00:15:14.14\00:15:15.68
Don't let it burn or anything,
keep stirring it, Lily.
00:15:15.71\00:15:17.81
So I've turned the heat off.
00:15:17.85\00:15:19.31
We don't need
anymore, much more heat really.
00:15:19.35\00:15:23.02
We just need
this lovely hot tempeh
00:15:23.05\00:15:24.72
to soak it up.
00:15:24.75\00:15:26.09
There you go.
00:15:26.12\00:15:27.46
There is probably about
three tablespoons of soy sauce
00:15:27.49\00:15:28.89
I'm guessing.
00:15:28.92\00:15:30.43
So keep stirring it
right underneath everything.
00:15:30.46\00:15:33.33
Don't worry about it being even,
00:15:33.36\00:15:34.70
just, so will give it
a really good lift-up.
00:15:34.73\00:15:36.33
I'll do that.
00:15:36.36\00:15:37.70
Just going to lift it up,
00:15:37.73\00:15:39.07
you kind of flip
it over like that
00:15:39.10\00:15:41.24
and do the same with the other.
00:15:41.27\00:15:42.60
That's great. It
looks really good.
00:15:42.64\00:15:44.37
It smells really good too.
00:15:44.41\00:15:46.44
So we're just going to
give it a quick squeeze of honey
00:15:46.47\00:15:47.81
over it as well.
00:15:47.84\00:15:49.18
Just a little bit of
sweetness is really nice.
00:15:49.21\00:15:50.55
And it will kind of caramelize
and make it really nice
00:15:50.58\00:15:52.61
and crispy.
00:15:52.65\00:15:53.98
So there is your
very lovely crispy tempeh.
00:15:54.02\00:15:56.85
I never thought
00:15:56.89\00:15:58.22
I would be mixing
soy sauce and honey.
00:15:58.25\00:15:59.95
Exactly.
00:15:59.99\00:16:01.36