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 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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how you can cook a deliciously
healthy restaurant quality meal
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in your very own home kitchen.
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Today, we have two
very special guests with us.
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We have Amarie and we have Shai,
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all the way from Georgia.
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Welcome, guys.
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Thanks for coming. Thank you.
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It's awesome to have you here.
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So I was just gonna
ask you a few questions
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so the kids at home can get
to know you a little better.
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So we'll start with you, Amarie.
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So what is your
favorite vegetable?
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It's saute onions.
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Saute onions? Yes.
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They're nice and really
light and sweet, aren't they?
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They go well in many dishes.
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And what's your
favorite vegetable?
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My favorite
vegetable is cabbage.
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Cabbage.
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I bet there's
actually not many kids
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that they have the
favorite vegetable as cabbage.
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So how do you
like having cabbage?
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I like my cabbage like,
kimchi and I like it raw.
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Raw cabbage, wow? It's great.
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Kimchi is a Korean dish. Yes.
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And it's great with cabbage.
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So that's great and
it's great in coleslaws
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and other dishes as well.
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Awesome!
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And so, Amarie, what
is your favorite fruit?
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My favorite fruit is watermelon.
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Watermelon.
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Well, look, we've got
some on the program today.
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You're gonna enjoy this dessert,
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we've got coming up.
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And so, Shai,
what's your favorite fruit?
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My favorite fruit is apple.
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Apples.
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Is it like cooked apples
or apples or normal apples?
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What's your favorite
apple kind of way to have it?
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Raw apples. Raw apples.
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It's just taking
it and eating it?
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Yes.
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That lovely delicious crunch
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and they're very
healthy for you too.
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Yes. It's fantastic.
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Well, we better have a look.
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So, guys, what's
on the menu today?
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Indonesian Gado-Gado
vegetable bowl with saute salt.
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And for dessert, we have
tropical fruit with lime.
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That sounds delicious.
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I cannot wait.
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Okay.
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To start with, we're
gonna start with a clear bench.
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It's really important
before you start cooking,
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a few minutes
clearing things away,
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putting the dishes away,
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keeping the food out can
save you a lot of time later.
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So we've got a
chopping board, got a knife,
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all our ingredients out,
we've got a pan and a pot here,
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boiling water that's
just been boiled in the jug.
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And are you ready to go?
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Yes. Yes.
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Okay, so the
first job we're gonna do
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is the thing that's
gonna take the longest.
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So always think ahead,
what's gonna take the longest?
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And the thing that's
gonna take the longest now
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is the potatoes.
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So gado-gado is
an Indonesian dish.
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It's like a nice big combination
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of lots of different vegetables
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with an amazing saute sauce.
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So potatoes are
major part of this.
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So we just get,
you've chopping potatoes.
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So we've got this
beautiful little baby potatoes.
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Don't they look really gorgeous?
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Tell me, it's in supermarket.
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You can just choose
normal big potatoes if you want.
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But, oop,
they're going everywhere.
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They're trying to escape.
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So, Shai, if I can let
you to cut these in half.
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So just basically put
your hands around them
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and just cut them
in half like that.
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And we'll put them
into this pot over here.
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So if you can
start chopping those away
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and we're just
gonna put the gas on here
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and I'm going to get some
boiling water and put this in.
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So why do we use baby potatoes?
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Well, baby potatoes have
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a really
beautiful shape about them.
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They just look
beautiful and nice.
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So if you can use
them, that's great.
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If you got a big potato,
just chop it up into cubes.
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That will be fine also.
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But really can, you
wanna look for different shapes
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when you use things.
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Okay.
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So it's getting bubbling there
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so we'll put
that in there shortly.
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Do we cut the
grape tomatoes too?
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Yeah, the grape tomatoes,
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yes, we'll cut those
later before we put them on.
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So this is a good
job that's coming up.
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So the next job we're
gonna do is we're going to,
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while you're cutting
those is put the tofu on.
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So we got a
really nice panfry tofu
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that we're gonna
put with this dish.
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So we'll just put this
gas on here nice and high.
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Those of you,
who use tofu before,
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you could buy it
in the supermarket
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in packets like this.
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Have you tried tofu before?
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Yes. It's quite nice, isn't it?
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But you got to cook it,
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it doesn't taste
that nice when it's raw.
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So I'm just gonna
just cut the packet open.
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And inside,
there's lots of water.
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So, Amarie, if you
can go over to the sink
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and just let all
that water drain out.
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So we don't get it
over here. Oh, yeah.
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Just go to the sink
and let it drain out.
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That'd be wonderful.
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Oh, yeah. It's draining out.
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Yep, that's great.
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It shouldn't be
too much in there.
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Bring it back here.
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How are those
potatoes going? Look at that.
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They're going very well.
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That's great,
get chopping there.
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That's awesome.
It's filling everywhere.
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Just give you a hand
and do a couple as well.
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It's good to
always do things in team.
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They like to
roll away, don't they?
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Yes.
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These are
beautiful little potatoes.
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You can also get kind of
colored potatoes as well.
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Oop, they're going everywhere.
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Oh, thanks.
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So if you can
see if you can rip up
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the top of the
packet open there, Amarie?
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So just put it here
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and just see if you
can open the packet there?
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From here? Yep.
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And, Shai, if you can
put all those potatoes
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in that boiling water?
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All right!
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So it's boiling water,
so you wanna kind of drop it
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and let your
hands move away quickly.
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So it'd be great.
Get them in there.
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Look at that.
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So we've got this tofu there.
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This is just
made from soy beans.
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So we're gonna use this.
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And by itself, it
doesn't taste that nice,
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like anything
that's kind of raw,
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but if we put lots
of some flavor with it,
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it's actually really delicious.
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So what we do to
make it, we just simply,
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you can help put the potatoes
in if you like into the pot.
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So those potatoes will
probably take around about,
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probably about 15 minutes
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I think to get
cook and get soft.
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Yep, there you go.
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Careful, it's
boiling, just drop them from...
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Yeah, drop from the low.
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That way, they're
not gonna splash as much.
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Nice one.
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And then, we just gonna
chop this tofu into cubes.
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That's great.
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So we're just gonna just
slice it through here like this.
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And then we're gonna
laid in the same pattern.
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So if you wanna chop it up
into little kind of squares,
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so we got
cubes, that'd be great.
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So when you're
using a sharp knife,
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always make sure you got
your parents supervising.
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Probably little bit bigger.
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So probably
about twice that size.
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Okay.
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Brilliant, so that one
centimeter or half an inch
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and keep it in
formation 'cause we're gonna go
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and cut it back
the other way shortly.
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It's wonderful.
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We're just gonna
add a little bit of oil
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to that black pan there, Amarie.
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So round about one tablespoon.
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So just keep
pouring until I say stop.
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Yep, that's perfect.
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Wonderful, great
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and then we can basically
got those there, cut there,
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where then you can
basically turn them around
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and you can
start slicing that way
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and cut them into cubes.
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So you don't need to be cutting
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every single
slice multiple times
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probably double the thickness.
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So cut about there.
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That's great.
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So basically by
lining them up like that,
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that's gonna save a lot
of time in your chopping.
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How's that looking?
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So why do we
use extra firm tofu?
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Awesome, awesome question,
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so firmed tofu
will stick together.
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If you get some
of the soft tofus
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or the silken tofu,
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this will just
turn to kind of mush
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or turn to kind of you
know, almost yogurt type texture
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so you wanna keep it as cube.
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So, yeah, extra firm tofu
so, you put them in the pan.
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Yeah, it might sizzle a bit
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so be careful
while we're doing that.
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Just put it in.
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That's great.
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And, Amarie, if
you can grab it...
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Whoa!
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There's lots of moisture in tofu
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so you want to get
rid of the moisture.
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Yes.
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So, Amarie, if you
can go and grab a spoon,
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a wooden spoon,
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and you can be in
charge of stirring this.
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It will sizzle for a
little bit to start with,
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but you know, it
should kind of calm down.
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This is how my mom gets
the moisture out of tofu.
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Exactly, so this is
gonna kind of reduce down
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and hopefully brown up.
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What do you think?
00:07:50.90\00:07:52.23
So when you're stirring,
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you wanna basically get in there
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and move everything around
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so it doesn't burn, so.
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And when you do
it, be really gentle,
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because if you get
too aggressive with it,
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it will start breaking down.
00:08:00.81\00:08:02.14
We wanna keep
them like cubes type
00:08:02.18\00:08:03.51
so just a very gentle
kind of stir with it there.
00:08:03.55\00:08:06.58
That's wonderful.
00:08:06.61\00:08:07.98
And I want to see
this pot handle here,
00:08:08.02\00:08:09.65
I'll just turn this around,
00:08:09.68\00:08:11.02
you want the pot
handles to be away from you
00:08:11.05\00:08:12.85
or else, if they
are in front of you,
00:08:12.89\00:08:14.22
you can knock them off.
00:08:14.26\00:08:15.59
So it's really
good safety tip to have.
00:08:15.62\00:08:16.96
And let me move
this pan on here as well.
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Yeah, that's
great, so gentle stir,
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just keeping it moving.
00:08:20.03\00:08:21.60
That's a
brilliant, brilliant start.
00:08:21.63\00:08:23.97
I really like when my
tofu is nice crispy and brown.
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It's nice, isn't it?
00:08:27.34\00:08:28.67
So that'll be like that
00:08:28.70\00:08:30.04
in probably about
five or ten minutes.
00:08:30.07\00:08:31.47
Yep.
00:08:31.51\00:08:32.87
So we're gonna start
making this gado-gado
00:08:32.91\00:08:34.64
and it's just basically
a collection of vegetables
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with a nice saute sauce.
00:08:36.48\00:08:37.81
So I'll just give this
board little bit of a wipe.
00:08:37.85\00:08:40.68
And then we can start
cutting all of our vegetables.
00:08:40.72\00:08:47.06
So we're gonna
start with some cabbage
00:08:47.09\00:08:51.76
which is your
favorite vegetable.
00:08:51.79\00:08:53.13
Look at that.
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So we're gonna cut it there.
00:08:55.36\00:08:57.90
And what we're gonna do
is just cut it into quarters,
00:09:01.10\00:09:05.27
and we're just kind of
just cut off the core there.
00:09:05.31\00:09:08.84
As you can see, it's quite,
00:09:08.88\00:09:10.21
you know, you
don't eat that bit there.
00:09:10.25\00:09:11.91
And any leaves like
there that are kind of wrapped,
00:09:11.95\00:09:13.42
but underneath is this
beautiful purple kind of color.
00:09:13.45\00:09:16.52
So if you can just slice it
00:09:16.55\00:09:18.09
just really
thinly through there,
00:09:18.12\00:09:19.45
so we've got
nice long thin slices.
00:09:19.49\00:09:21.96
That will be wonderful.
00:09:21.99\00:09:23.63
So when you're slicing over,
you slice the knife through,
00:09:23.66\00:09:25.49
you're not
pushing the knife down,
00:09:25.53\00:09:26.86
you're gonna slice it through.
00:09:26.90\00:09:28.26
And that lets
the blade do the work
00:09:28.30\00:09:29.63
and that makes a
lot of easier for you.
00:09:29.66\00:09:31.87
So it's quite a tricky
shape to hold that one.
00:09:31.90\00:09:34.57
Yeah.
00:09:34.60\00:09:37.27
I'll just clear the counter
00:09:37.31\00:09:38.81
or some of
things we've got here.
00:09:38.84\00:09:40.18
That's our first
vegetable, that's great.
00:09:43.01\00:09:45.78
We're also gonna do
some these lovely green beans
00:09:45.81\00:09:48.58
you can get from supermarket.
00:09:48.62\00:09:50.29
So we've got these here.
00:09:50.32\00:09:52.35
So we're gonna
do, gonna cook these.
00:09:52.39\00:09:54.16
And what we're gonna do is
instead of using another dish
00:09:54.19\00:09:57.09
to actually cook them,
00:09:57.13\00:09:59.19
we're just gonna put
them in with the potatoes.
00:09:59.23\00:10:00.73
Okay.
00:10:00.76\00:10:02.10
So they'll take
about five minutes.
00:10:02.13\00:10:03.47
So we'll peel them now
and get the ends chopped off.
00:10:03.50\00:10:06.70
Now, put 'em at
one corner there.
00:10:06.74\00:10:08.34
So what we want, we
want to cluster the colors.
00:10:08.37\00:10:10.01
We want to make sure we got
00:10:10.04\00:10:11.37
a different color in every area.
00:10:11.41\00:10:13.07
We're not gonna spread
it around as one big dish.
00:10:13.11\00:10:15.28
And you get maximum
color impact like that.
00:10:15.31\00:10:18.11
So if you can chop
off the end of these,
00:10:18.15\00:10:19.75
guys, you can probably get it
like a couple of them together
00:10:19.78\00:10:23.15
and line them up and kind of,
00:10:23.18\00:10:24.99
you know, chop
off the end like that.
00:10:25.02\00:10:26.92
That can save some time.
00:10:26.96\00:10:28.29
So kind of line it,
you might want to try it
00:10:28.32\00:10:29.66
let's say three up.
00:10:29.69\00:10:31.03
If you're gonna chop
those ends off, that'd be great.
00:10:31.06\00:10:32.59
Smart.
00:10:32.63\00:10:34.20
And we just put them
into a bowl temporarily.
00:10:34.23\00:10:37.90
We're gonna cook them.
00:10:37.93\00:10:39.27
So we'll just
put them in the bowl
00:10:39.30\00:10:40.64
and they'll go
in the water later.
00:10:40.67\00:10:42.00
So we're doing
few little jobs now
00:10:42.04\00:10:43.44
to kind of help us out later
now that we've got some time.
00:10:43.47\00:10:47.08
Now, what other
vegetables we got?
00:10:47.11\00:10:48.44
We got some cherry tomatoes.
00:10:48.48\00:10:50.35
So when you get cherry
tomatoes or grape tomatoes,
00:10:50.38\00:10:52.68
all these
different names of them,
00:10:52.71\00:10:54.48
it's really good to
get them, different colors.
00:10:54.52\00:10:57.29
You can get red
ones and orange ones.
00:10:57.32\00:10:59.02
I've even seen
little black ones as well
00:10:59.05\00:11:01.52
and purple ones.
00:11:01.56\00:11:02.89
So you can get
some really cool colors,
00:11:02.92\00:11:04.26
but even these red ones is fine,
00:11:04.29\00:11:05.79
or even just normal
tomatoes, but the more kind of,
00:11:05.83\00:11:08.46
when you're thinking color,
thinking shapes and textures,
00:11:08.50\00:11:11.27
a little bit of extra
effort that you can make
00:11:11.30\00:11:12.63
your dish look just that
little bit extra special.
00:11:12.67\00:11:14.97
And that's what
makes the difference
00:11:15.00\00:11:16.40
between home
cooking and restaurant meals
00:11:16.44\00:11:18.47
is that little bit
of care that you do.
00:11:18.51\00:11:19.94
So next time you
select your vegetables,
00:11:19.97\00:11:22.24
just think about what
can make them more special.
00:11:22.28\00:11:26.51
There we go. We're nearly done.
00:11:26.55\00:11:27.88
I'll just put them in there.
00:11:27.92\00:11:29.52
All right. There we go.
00:11:29.55\00:11:30.89
So we reserve those for later.
00:11:30.92\00:11:32.69
And now we're going to chop out
some of these cherry tomatoes.
00:11:32.72\00:11:34.89
So cherry tomatoes are nice
when they're chopped in half.
00:11:34.92\00:11:37.03
You kind of get that nice bite
through the middle part of it.
00:11:37.06\00:11:40.16
So if you want to just get
rid of some of the stuff here,
00:11:40.20\00:11:43.20
excuse me, I'll
just clean the knife
00:11:43.23\00:11:47.00
and get rid of
those off the board
00:11:47.04\00:11:48.80
and if you want
to start chopping
00:11:48.84\00:11:50.17
some of those
cherry tomatoes in half.
00:11:50.21\00:11:53.11
Oop, there's a rotten one there.
00:11:53.14\00:11:55.68
But the rest are looking great.
00:11:55.71\00:11:58.01
So just chop them in
half like this, just do...
00:11:58.05\00:12:00.95
There you go.
00:12:00.98\00:12:02.68
That'd be great.
00:12:02.72\00:12:04.05
And put a
cluster of red ones here
00:12:04.09\00:12:05.42
and a cluster of
the yellow ones there.
00:12:05.45\00:12:07.52
So probably
around about ten I think.
00:12:07.56\00:12:09.12
So this is gonna
be very colorful.
00:12:09.16\00:12:11.39
Very colorful indeed
00:12:11.43\00:12:13.70
and that is the main thing
you wanna do with the dishes.
00:12:13.73\00:12:15.90
If there's one thing
you can learn from today
00:12:15.93\00:12:18.23
about cooking, it's this,
00:12:18.27\00:12:19.80
color is everything.
00:12:19.83\00:12:21.34
And just one dish,
00:12:21.37\00:12:22.74
one little color
or pick the ingredient
00:12:22.77\00:12:25.21
can transform a dish
00:12:25.24\00:12:26.57
from looking
average to looking amazing.
00:12:26.61\00:12:28.78
And have you guessed
which color is normally missing?
00:12:28.81\00:12:33.01
Guess the color.
00:12:33.05\00:12:34.55
There's one color that
just transforms every dish,
00:12:34.58\00:12:37.49
any ideas?
00:12:37.52\00:12:38.85
It's green.
00:12:38.89\00:12:40.79
So most recipes end
up looking generally
00:12:40.82\00:12:42.79
red or orange or
brown in lot of cases,
00:12:42.82\00:12:45.39
adding a bit of
herbs or something green
00:12:45.43\00:12:47.23
can just transform a dish.
00:12:47.26\00:12:48.60
So it's often the answer.
00:12:48.63\00:12:49.96
But just think, you'll now
look at the dish and think,
00:12:50.00\00:12:51.83
what color of a rainbow
00:12:51.87\00:12:53.20
can I add here to
make it look beautiful?
00:12:53.23\00:12:55.24
It's a great cooking principle.
00:12:55.27\00:12:57.97
We're gonna use
some cucumber as well.
00:12:58.01\00:12:59.67
So I've got a cucumber here.
00:12:59.71\00:13:01.04
So I'm just gonna,
I'll cook that here.
00:13:01.08\00:13:02.61
So just gonna cut it in half.
00:13:02.64\00:13:05.11
And that's an English cucumber?
00:13:05.15\00:13:07.32
Yes, so we call it
telegraph cucumber,
00:13:07.35\00:13:09.48
so the nice cucumber
00:13:09.52\00:13:11.05
that you can eat
this, with a nice soft skin.
00:13:11.09\00:13:12.55
Some cucumbers
have quite a tough skin.
00:13:12.59\00:13:14.89
So you want ones
with the soft skin.
00:13:14.92\00:13:16.79
You can leave these ones
as well which are quite nice.
00:13:16.83\00:13:19.79
So we're just gonna just
cut this around here like that
00:13:19.83\00:13:23.23
And just gonna slice it
up, get rid of the end bits
00:13:23.26\00:13:26.33
and just there's
lots of little cubes here.
00:13:26.37\00:13:28.30
That's a nice
way to cut cucumber.
00:13:28.34\00:13:30.27
It is quite nice, isn't it?
00:13:30.31\00:13:32.17
Very quick as well.
00:13:32.21\00:13:33.54
So I'm gonna put this over here.
00:13:33.58\00:13:35.61
So a little cluster
00:13:35.64\00:13:36.98
on the corner
here with cucumber.
00:13:37.01\00:13:38.35
Is that like the salad?
00:13:38.38\00:13:39.71
It's kind of just
like a peanut salad,
00:13:39.75\00:13:41.65
but it's kind of
like a super charged salad
00:13:41.68\00:13:43.25
because we've got lots of
yummy stuff in it as well.
00:13:43.28\00:13:45.72
It's not just done green stuff.
00:13:45.75\00:13:47.49
It does look yummy.
00:13:47.52\00:13:48.86