I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome to another
3ABN Today cooking program.
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I'm always excited
to be in the kitchen.
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And with me today
is Stephanie Salazar.
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Now, this is the first time
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that we've been in
the kitchen together.
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That's right. Yes. Hi, Jason.
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I'm just so happy to be here.
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It's great to be back
and ready to cook again.
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Yeah, it's
great to have you here
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and I'm excited to
try what we'll be making.
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Well, predominantly
what you'll be making today
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and I'll be tasting, but
I'll assist a little bit.
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Yes, you will.
Of course you will.
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We're gonna have fun.
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I gotta earn my meal, huh?
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That is right. Yeah.
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So tell me a little bit
about your background and...
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Okay, well, I love to cook.
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That's one thing for sure.
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I've been cooking
for many, many years
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since I was around 12 years old.
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You know, I've
two older brothers
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and you know how boys can eat.
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And so I used to have to
cook for the family and they,
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they liked so much
would make for them
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that it motivated
me to keep putting,
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you know, a lot of effort
and love to do the cooking.
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And so I've been
cooking for a long, long time.
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I'm a teacher
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and I'm actually teaching
at the University in Chile.
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That's where I live now. Okay.
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My husband's from there.
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So we both work
at the university
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and I'm teaching cooking classes
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as well as juice
therapy to the students there,
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you know, for
the different careers
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and that's what I'm doing.
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And you're also like
when you come to the States,
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you're also
community health consultant,
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right, with SanareLife?
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That's right.
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Yes, when I'm here
in during the year,
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couple of months a year,
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I always work with SanareLife
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and different
projects like this one.
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Okay. Yeah.
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Okay, nice.
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Speaking of Nyse,
where's Nyse Collins?
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We're missing Nyse Collins.
Yes, we're missing Nyse.
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We're missing Nyse,
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we're good partners
in the kitchen as well,
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we did about several
programs about 10 years ago
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here for 3ABN Latina
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and people really enjoyed those.
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So maybe what, it
will be a next time
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we can work
together again in the kitchen
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but yeah, Nyse is
not able to be here
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even though he
wishes he was for sure.
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Yeah. I love when he comes.
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His food is good.
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Okay, all right. Okay.
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And I know this
spread is gonna be amazing.
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So why don't you tell us
what we're gonna make today?
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Sure.
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For today we have an
Asian menu with wonderful dishes
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from with a
variety of ingredients.
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The first one we'll be
making is a chickpea curry,
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Asian noodles, a teriyaki
sauce to go with those noodles
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as well as with a
broccoli tofu dish.
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And then we'll also be
making some Vietnamese rolls
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that are raw
with a peanut sauce.
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Oh, that sounds good. Yeah.
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That sounds good.
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Let's go to our
first recipe. All right.
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Our first recipe
today is chickpea curry,
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and for that we will need
the following ingredients.
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That sounds like
it's gonna be flavorful.
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That's the idea.
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Yeah, yes.
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So where do we begin?
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We're gonna start with our
pan, just lit up a little bit.
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You know how
the base for most...
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Let's see, sometimes...
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Definitely, you can
help me with that, Jason,
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if you don't mind.
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The base for pretty
much any good savory dish
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is to have good sauteed
onions, onions and garlic.
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They're just such a,
you know, full of flavor,
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they just give depth of flavor
to our basically any dish.
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And when you
chop it very finely,
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you know very, very finely,
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you can't even really see
them after they're sauteed
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and they turn like clear
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and just very,
very smooth and little
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so there's no issues
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with having a lot
of onion in this dish.
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Would you mind
passing the spoon to mix
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if you don't mind?
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Thank you so much, you know,
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here to use it as a
twofer for our sauteing.
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So we're going to put in
a little bit of olive oil
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or it can be grapeseed oil,
doesn't want to like to use.
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In fact though
we have right here.
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Grapeseed oil, it
takes heat very well.
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Okay.
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So you won't get
that, you know, damaged,
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chemically damaged.
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And that's why I like
to use it for cooking.
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So let's wait a little bit here
until this gets a little hot.
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You can start
hearing the sizzling, right?
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Now, what do you
want the flame on?
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Do you want it
high? Let's do high.
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Yes, let's try
to save some time,
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you were watching it closely
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and we're constantly
moving in and mixing it,
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then we will let it burn.
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To the onion, we're going
to add the garlic as well.
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I love garlic. Fresh garlic.
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As you can see we
have a lot of garlic here.
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If there's, I
mean, this is a curry
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so it's gotta be, you
know, filled with flavor.
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Nice.
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And that's why
we're going to do that.
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And let's saute
them a little bit more
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just for the flavors
to, to come out, to blend.
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And just to activate,
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sort of speak down in the garlic
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to be able to
flavor the whole dish.
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Yes. And that's the idea.
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So here we have
some of our chickpeas.
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These have been
cooked already. Okay.
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If you're cooking
them in the pressure pot,
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maybe 20-30 minutes,
they come out really fine.
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And it's good to drain them
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because a lot of
times the liquid,
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it's a little bit thick.
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And you can use that
that liquid that Aquafaba,
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that is known as these days
for other dishes, even sweet,
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sweet dishes like
pies and things like that.
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It works like eggs would work.
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So it's a wonderful
thing to keep as well.
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Oh, yeah, they are
almost nice. That smells good.
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People might not want to talk
to us after we eat this food.
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No, yes, once it's cooked,
it won't affect your breathe.
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Don't worry about that.
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Here let's put
some chickpeas as well
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so that we can get
started with the cooking process
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and for them to be able
to absorb some of the flavor.
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Okay, from the onion and garlic.
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That's right. That's very good.
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Mix that up, Jason.
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You wanna stir it around?
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Yes.
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And then, let's also incorporate
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one of our key ingredients.
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For curries you
have to have... Yes.
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The coconut milk, it
has to go into curries,
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it just has to go.
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It's beautiful ingredient.
It is so rich and creamy.
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It makes it flavorful,
a little sweetness to it,
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you know, and then
it will incorporate
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so with the spices
we're going to use later
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that it will just
make the perfect curry.
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So coconut milk is a winner.
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Let's incorporate there
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and then we
start cooking the dish,
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the coconut milk will thicken,
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it will thicken
things up a little bit.
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Okay.
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So let's get those
going a little bit,
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it's on high, right?
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Yes.
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And what we're going to do now,
00:08:04.45\00:08:05.88
we're going to start sizzling
with a little bit of salt.
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I have some
Himalayan pink salt right here.
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We're gonna eyeball
it a little bit like this
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just because you
know, I cook all the time,
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so I'm sure that
cooks at home do the same
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when it comes to do the salt.
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That's right. You
don't measure everything.
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Yeah, especially the salt.
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I mean, unless you have to,
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like sometimes young men
have to measure even the salt.
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Well, you know,
I don't, I don't.
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That doesn't cook, Jason,
I don't know you cook or not.
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Are you a cook?
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I cook a little
bit, I like to eat so.
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Okay. Yeah.
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What do you make?
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What do you like
to make it at home?
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I dabble a little bit, so
like, I love dinner foods.
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Okay.
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I love Italian food,
but I love Mexican food,
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I just love food.
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Okay, good.
00:08:49.72\00:08:51.06
Yeah, I love food.
Yeah, like most guys will.
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Yeah, like most guys.
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Now we're going to
add our spices, okay,
00:08:55.13\00:08:57.30
to this richness
of the coconut milk
00:08:57.33\00:08:59.40
with the garlic and the onion.
00:08:59.43\00:09:01.00
Let it cook a little
bit right as we cook it,
00:09:01.04\00:09:03.47
let's put the different spices.
00:09:03.51\00:09:05.71
Now you can use if you
wanted just the typical,
00:09:05.74\00:09:09.24
you know curry
powder that you can buy.
00:09:09.28\00:09:12.01
But the reason
we're not doing that
00:09:12.05\00:09:13.38
is because we want
to teach a little bit
00:09:13.42\00:09:14.75
of how to make
your own homemade curry.
00:09:14.78\00:09:16.92
Now you could go ahead
and mix all of these spices up
00:09:16.95\00:09:19.25
that we have that was
in the ingredient list.
00:09:19.29\00:09:21.59
But for the sake of saving time,
00:09:21.62\00:09:23.79
we're just going to put
it in straight to the pan.
00:09:23.83\00:09:26.39
Nevertheless, we use
most of the ingredients
00:09:26.43\00:09:29.16
that a common curry
brings, but not all of them.
00:09:29.20\00:09:31.63
And there's a reason for that.
00:09:31.67\00:09:33.27
We try to make
some of the ingredients
00:09:33.30\00:09:35.60
or some of the spices
that are little bit harmful
00:09:35.64\00:09:38.57
to the body, a
little bit irritant.
00:09:38.61\00:09:40.41
Yes. For example, nutmeg.
00:09:40.44\00:09:43.21
And a couple of others
like clove or agar or nutmeg,
00:09:43.24\00:09:46.05
some of those that
are a little bit irritant
00:09:46.08\00:09:47.52
to the stomach, to
the stomach lining.
00:09:47.55\00:09:49.68
So it's better to avoid those.
00:09:49.72\00:09:51.95
People like start
getting issues and problems,
00:09:51.99\00:09:53.99
you know, and they
don't really know why.
00:09:54.02\00:09:55.92
Yeah.
00:09:55.96\00:09:57.29
They say, "I
don't drink alcohol.
00:09:57.33\00:09:58.66
I don't, you know, drink
soda or I don't drink coffee,"
00:09:58.69\00:10:03.06
but then maybe they're
getting in their spices
00:10:03.10\00:10:05.70
some irritants to their stomach
00:10:05.73\00:10:07.30
and that's why
maybe they have to watch
00:10:07.34\00:10:09.44
their curry powder,
00:10:09.47\00:10:10.81
maybe that's what's
affecting them a little bit.
00:10:10.84\00:10:12.17
Isn't ginger
good for the stomach?
00:10:12.21\00:10:13.88
Ginger is good
00:10:13.91\00:10:15.24
and we are including ginger
in one of our spices, yes.
00:10:15.28\00:10:17.51
Okay.
00:10:17.55\00:10:18.88
So the ones
that we just left out
00:10:18.91\00:10:20.25
are the other ones I mentioned.
00:10:20.28\00:10:21.62
But the first and
main one is a turmeric.
00:10:21.65\00:10:25.19
There's no curry
without turmeric.
00:10:25.22\00:10:29.12
I use it in everything, I mean,
00:10:29.16\00:10:31.49
I just use it so
much not just the curries.
00:10:31.53\00:10:34.06
Absolutely you can start getting
00:10:34.10\00:10:35.43
some beautiful yellow color.
00:10:35.46\00:10:36.80
Oh yeah, that's gonna change.
00:10:36.83\00:10:38.17
Yeah.
00:10:38.20\00:10:39.53
And the turmeric is considered
00:10:39.57\00:10:41.00
like a divine
little plant in India.
00:10:41.04\00:10:44.17
Did you know that?
00:10:44.21\00:10:45.54
They have like a little
plant planted in their gardens.
00:10:45.57\00:10:47.54
And they even like, you
know, do some reverencing to it
00:10:47.58\00:10:50.38
because it's just so healing
00:10:50.41\00:10:52.05
and so full of
healing properties
00:10:52.08\00:10:55.18
that the Indians
actually consider
00:10:55.22\00:10:57.72
a part of their
religious routine
00:10:57.75\00:11:01.39
or something
like that, you know,
00:11:01.42\00:11:02.76
that's why they eat it so much.
00:11:02.79\00:11:04.13
But they have a point.
00:11:04.16\00:11:05.63
But we know that they should
be praising the one true God.
00:11:05.66\00:11:09.03
For sure, for sure.
00:11:09.06\00:11:10.77
You know, they haven't...
00:11:10.80\00:11:12.13
You know, that's something...
00:11:12.17\00:11:13.50
Maybe the people
had to do that, yeah.
00:11:13.54\00:11:14.87
Yeah, that's
something you see that,
00:11:14.90\00:11:16.24
that's an issue nowadays
00:11:16.27\00:11:17.61
is there's so many people
that are praising the creation
00:11:17.64\00:11:20.81
rather than the Creator.
00:11:20.84\00:11:22.48
Very interesting
that you put that, yes.
00:11:22.51\00:11:25.01
But doesn't we
have to continue helping
00:11:25.05\00:11:26.92
and doing our part
to impart the truth.
00:11:26.95\00:11:28.88
And educate,
absolutely. That's right.
00:11:28.92\00:11:31.12
And yes, turmeric,
00:11:31.15\00:11:32.85
it has so many
healing properties
00:11:32.89\00:11:34.82
that is amazing and
wonderful for the health.
00:11:34.86\00:11:36.96
That's why it's so good
00:11:36.99\00:11:38.33
to incorporate
it into your diet,
00:11:38.36\00:11:39.69
into your
cooking, not just curries,
00:11:39.73\00:11:41.53
but you can put it in rice,
00:11:41.56\00:11:43.00
you can put it
in any kind of stews
00:11:43.03\00:11:48.10
like lentils or beans
00:11:48.14\00:11:49.90
or just everything
you make pretty much,
00:11:49.94\00:11:51.77
you can put a
little bit of turmeric
00:11:51.81\00:11:53.78
and it will add color
and flavor as well as taste.
00:11:53.81\00:11:55.41
Look at this
color, speaking of colors.
00:11:55.44\00:11:57.01
Yes, we're putting the ginger,
the cumin powder, the paprika,
00:11:57.05\00:12:01.18
everything that
we mentioned before,
00:12:01.22\00:12:03.05
so that we can have
a very delicious curry.
00:12:03.08\00:12:07.29
And then to complement it,
we're gonna put some potatoes.
00:12:07.32\00:12:11.09
Oh, yes.
00:12:11.13\00:12:12.46
We've already cooked
this, these are already cooked,
00:12:12.49\00:12:15.13
which just makes it
just a lot easier and faster.
00:12:15.16\00:12:18.73
So we're going
to put this in here.
00:12:18.77\00:12:21.57
Now people sometimes
put everything together raw,
00:12:21.60\00:12:25.37
maybe the chickpeas not so much
00:12:25.41\00:12:26.74
because the
chickpeas do have to have
00:12:26.78\00:12:28.11
a little extra cooking time.
00:12:28.14\00:12:29.48
Okay.
00:12:29.51\00:12:30.85
But you can
cook it in the broth,
00:12:30.88\00:12:32.21
the potatoes in the broth,
00:12:32.25\00:12:33.58
and then some
cauliflower as well right here.
00:12:33.62\00:12:36.55
This is already
little bit cooked,
00:12:36.58\00:12:38.22
not all the way, we
don't want it mushy,
00:12:38.25\00:12:40.62
but definitely soft,
00:12:40.66\00:12:42.12
they definitely
soft but not mushy.
00:12:42.16\00:12:43.53
Okay.
00:12:43.56\00:12:44.89
And then we're
gonna put this in as well
00:12:44.93\00:12:48.16
until we get
some color in those.
00:12:48.20\00:12:50.97
Yeah, I'm gonna try
and stir this around.
00:12:51.00\00:12:52.77
Yeah, you are the stirrer,
you're doing it so good.
00:12:52.80\00:12:56.00
And he's doing so good,
00:12:56.04\00:12:57.51
I'm not even
gonna worry about that.
00:12:57.54\00:12:58.87
Not even worry.
00:12:58.91\00:13:00.61
Here I have some
fresh cilantro or coriander
00:13:00.64\00:13:04.88
that has to go so in part,
as part of our delicious curry,
00:13:04.91\00:13:08.52
and we're gonna chop
it really quick here.
00:13:08.55\00:13:12.49
Even if you, when you
see that is a little bit dry
00:13:12.52\00:13:14.76
because of the potatoes.
00:13:14.79\00:13:16.12
They soak up a
lot of the liquid.
00:13:16.16\00:13:17.56
So we're going to add
a little bit of water.
00:13:17.59\00:13:18.93
Okay.
00:13:18.96\00:13:20.30
Would you mind
doing that, Jason?
00:13:20.33\00:13:21.66
Just a little bit of
water we're going to add it up
00:13:21.70\00:13:23.03
just so we can get it
going a little bit better.
00:13:23.06\00:13:24.80
And that way we
don't get it all dried up
00:13:24.83\00:13:28.30
so that we have a
smooth creaminess to it.
00:13:28.34\00:13:31.27
And that way it doesn't dry,
00:13:31.31\00:13:33.07
just the potatoes
absorb most of the liquid.
00:13:33.11\00:13:35.44
That's why this happens.
00:13:35.48\00:13:37.25
So you have to
monitor it not too much.
00:13:37.28\00:13:39.31
Go ahead and just
put a little bit little.
00:13:39.35\00:13:40.68
Little. Yes.
00:13:40.72\00:13:42.98
Mm-hmm.
00:13:43.02\00:13:44.39
It will evaporate so
it's not gonna affect.
00:13:44.42\00:13:46.69
That's enough. Thank you.
00:13:46.72\00:13:48.06
It's not gonna
affect the flavor so much,
00:13:48.09\00:13:49.76
it will evaporate some
of it and then it's just
00:13:49.79\00:13:51.33
that we wannna get all
the flavors incorporated
00:13:51.36\00:13:54.26
and then a little bit
keep the creaminess as well.
00:13:54.30\00:13:56.83
I was telling you
00:13:56.87\00:13:58.20
that the coconut
milk as you cook it,
00:13:58.23\00:14:00.74
it thickens up.
00:14:00.77\00:14:02.60
Yes.
00:14:02.64\00:14:03.97
So then when this gets
cool, it will be very thick.
00:14:04.01\00:14:06.94
Yeah.
00:14:06.98\00:14:08.31
So when you heat
it up, it loosens up.
00:14:08.34\00:14:09.81
But then, but you see
how delicious it looks?
00:14:09.84\00:14:12.98
Yeah, I'm ready
to plate this thing.
00:14:13.01\00:14:14.42
Yeah, let's hope
that it has enough salt.
00:14:14.45\00:14:16.92
We might have to put
a little bit extra salt
00:14:16.95\00:14:18.49
just because the potatoes
00:14:18.52\00:14:20.16
and we added the
potatoes and the cauliflower.
00:14:20.19\00:14:23.32
So just a little dash
of salt, a little more.
00:14:23.36\00:14:25.19
Okay.
00:14:25.23\00:14:26.56
And I'm gonna now chop
the cilantro to top it off,
00:14:26.59\00:14:30.57
and then we'll have
our delicious curry,
00:14:30.60\00:14:33.44
pretty much ready.
00:14:33.47\00:14:34.80
I'm excited. Yes.
00:14:34.84\00:14:36.47
Then it needs to eat it
with a little bit of rice.
00:14:36.50\00:14:39.67
Okay. You know.
00:14:39.71\00:14:41.04
And then it
makes a complete meal.
00:14:41.08\00:14:44.18
It's a complete meal.
00:14:44.21\00:14:45.55
Yes, it's just so
delicious to have curries.
00:14:45.58\00:14:48.75
And you can use different things
00:14:48.78\00:14:50.12
not just
chickpeas or cauliflower.
00:14:50.15\00:14:52.95
You can add
carrots if you want it,
00:14:52.99\00:14:54.49
you could add peas
00:14:54.52\00:14:56.02
or you could use a
different kind of legume
00:14:56.06\00:15:01.16
instead of chickpeas, it
could be made even lentils.
00:15:01.20\00:15:04.03
Okay.
00:15:04.07\00:15:05.40
But the idea is that a
curry has a coconut milk
00:15:05.43\00:15:07.84
and the spices.
00:15:07.87\00:15:09.57
That's basically the idea.
00:15:09.60\00:15:11.21
Now, we're not
making this one spicy,
00:15:11.24\00:15:13.64
although some
people prefer spicy.
00:15:13.68\00:15:15.78
You could, to be able
to have spiciness to it,
00:15:15.81\00:15:18.88
you will have to add a
little bit of cayenne pepper.
00:15:18.91\00:15:21.58
Got you.
00:15:21.62\00:15:22.95
And then you have
the spiciness to it.
00:15:22.98\00:15:24.32
I like spicy.
00:15:24.35\00:15:25.69
I am Latin after all, I'm sorry.
00:15:25.72\00:15:28.52
I like spicy too.
00:15:28.56\00:15:30.06
I like it little
spicy. Oh, you do?
00:15:30.09\00:15:31.43
Okay, yeah.
00:15:31.46\00:15:32.79
But for the sake of the others,
I'm gonna taste the dish.
00:15:32.83\00:15:35.13
Yes.
00:15:35.16\00:15:36.50
I decided not to put the
spice, you know, any spicy.
00:15:36.53\00:15:39.07
Yeah, and we don't
want any upset stomachs.
00:15:39.10\00:15:41.60
Oh, that's the thing too, yeah.
00:15:41.64\00:15:42.97
Everything in moderation
or try to avoid it really,
00:15:43.00\00:15:44.77
that's actually
best to avoid it.
00:15:44.81\00:15:46.74
That's right. Yeah.
00:15:46.78\00:15:48.11
All right.
00:15:48.14\00:15:49.48
So we have the
chopped cilantro here.
00:15:49.51\00:15:50.85
Okay.
00:15:50.88\00:15:52.21
And we're gonna
just sprinkle it on top.
00:15:52.25\00:15:53.85
Oh, yeah.
00:15:53.88\00:15:55.35
Like this, you could
mix it up a little bit.
00:15:55.38\00:15:56.92
Okay.
00:15:56.95\00:15:58.29
And just to
have a little flavor,
00:15:58.32\00:15:59.65
and then we're
going to turn it off.
00:15:59.69\00:16:01.02
Since everything
is cooked already,
00:16:01.06\00:16:02.49
we're pretty much
can just turn it off.
00:16:02.52\00:16:05.53
We don't want to
overcook the cilantro,
00:16:05.56\00:16:07.03
wanted to stay nice and
bright green, not brown.
00:16:07.06\00:16:10.67
So just to add a
little flavor at the end
00:16:10.70\00:16:13.40
and also some
pretty garnish as well.
00:16:13.44\00:16:16.64
So now to plate our dish.
00:16:16.67\00:16:18.27
How about that?
Okay, that sounds good.
00:16:18.31\00:16:19.84
All right.
00:16:19.87\00:16:22.11
So here I have a very nice dish.
00:16:22.14\00:16:24.21
Okay.
00:16:24.25\00:16:25.58
Let me just dry
my hands real quick.
00:16:25.61\00:16:26.95
Let's move these over here.
00:16:26.98\00:16:28.32
I'm gonna clear
some of these as well.
00:16:28.35\00:16:29.68
Thank you so much, Jason.
00:16:29.72\00:16:31.05
Yes, you see we
make a good team.
00:16:31.09\00:16:32.42
That's right. I
just knew that we would.
00:16:32.45\00:16:33.79
That's right. All right.
00:16:33.82\00:16:35.16
So let me bring
the dish over here.
00:16:35.19\00:16:37.39
And I think I might let
you handle the plating part
00:16:37.43\00:16:40.60
for the presentation.
00:16:40.63\00:16:43.23
I think you have
that one under control
00:16:43.26\00:16:45.87
But doesn't it look pretty?
00:16:45.90\00:16:47.34
Yeah, it looks pretty.
00:16:47.37\00:16:48.70
Now what I'm realizing that is,
that we have a yellow vision,
00:16:48.74\00:16:50.67
it's pretty yellow.
00:16:50.71\00:16:52.04
But hey, let's just have
a combination of yellows,
00:16:52.07\00:16:53.98
like different
shades of yellows.
00:16:54.01\00:16:55.68
It should look nice.
00:16:55.71\00:16:57.05
How about you help me
'cause it feels pretty heavy.
00:16:57.08\00:16:58.41
Absolutely.
00:16:58.45\00:16:59.78
So let me, you
can, maybe I don't,
00:16:59.81\00:17:01.52
yes you can, of course, you can.
00:17:01.55\00:17:02.88
There you go, slowly but surely
00:17:02.92\00:17:04.55
we're going to
put in a beautiful
00:17:04.59\00:17:05.92
pretty dish like this,
00:17:05.95\00:17:08.02
and we are pretty
much ready to serve this.
00:17:08.06\00:17:11.83
You know, the thing about people
00:17:11.86\00:17:13.60
watching this at home is...
00:17:13.63\00:17:15.06
Yeah.
00:17:15.10\00:17:16.43
They don't get to
smell all this deliciousness.
00:17:16.46\00:17:18.63
That's true.
00:17:18.67\00:17:20.00
But if they make it,
they'll get to smell it...
00:17:20.04\00:17:21.97
Oh, for sure. And taste it.
00:17:22.00\00:17:23.47
But they should really make it,
00:17:23.51\00:17:25.21
you know, you go out these days
00:17:25.24\00:17:27.38
to eat or to buy
little prepared meals
00:17:27.41\00:17:29.61
and this can be pretty pricey
00:17:29.64\00:17:31.51
something like
you said a restaurant.
00:17:31.55\00:17:32.88
Yeah.
00:17:32.91\00:17:34.25
But at home,
it's so much cheaper.
00:17:34.28\00:17:35.85
Yeah.
00:17:35.88\00:17:37.22
And did you see
how easy that was?
00:17:37.25\00:17:38.59
Yeah. Wasn't that easy?
00:17:38.62\00:17:39.95
It was easy. It's so easy.
00:17:39.99\00:17:41.32
Let's finish up
with a little bit more...
00:17:41.36\00:17:42.69
Especially since you did
most of the work on that.
00:17:42.72\00:17:45.33
Well, we did.
00:17:45.36\00:17:46.70
We did chop the potatoes,
00:17:46.73\00:17:48.06
you know, that
definitely saves time.
00:17:48.10\00:17:50.00
But for moms out there
00:17:50.03\00:17:52.80
and people that
are used to cooking,
00:17:52.83\00:17:54.54
the chopping is just,
you know, part of life.
00:17:54.57\00:17:56.84
Yeah.
00:17:56.87\00:17:58.21
Let's put a
little paprika on top
00:17:58.24\00:17:59.57
just for a little
bit of a more color
00:17:59.61\00:18:00.94
and the presentation
00:18:00.98\00:18:02.31
and a little bit of
garnishing right there.
00:18:02.34\00:18:03.68
Oh, that looks amazing.
00:18:03.71\00:18:05.05
So, then we have,
of course, some rice
00:18:05.08\00:18:07.45
because you can't have really,
00:18:07.48\00:18:08.82
you really can't
have curry without rice.
00:18:08.85\00:18:10.65
So we'll have our
delicious chickpea curry
00:18:10.69\00:18:14.32
with some brown rice
00:18:14.36\00:18:15.92
and that's just
a wonderful meal.
00:18:15.96\00:18:17.43
You know what else we have?
00:18:17.46\00:18:18.79
A spoon. I'm gonna try a little.
00:18:18.83\00:18:20.73
Try it and taste and see.
00:18:20.76\00:18:22.40
Taste and see.
00:18:22.43\00:18:23.87
Let's see.
00:18:23.90\00:18:25.27
It's kind of hot, be
careful. Yeah, I know that.
00:18:25.30\00:18:26.84
You might have to
blow it a little bit.
00:18:26.87\00:18:28.20
But it does smell pretty good.
00:18:31.21\00:18:33.44
And then you
have to go into our...
00:18:33.48\00:18:35.11
How is it?
00:18:35.14\00:18:36.48
Oh, that's good.
00:18:36.51\00:18:37.85
Yeah.
00:18:37.88\00:18:39.21
Great, great news.
00:18:39.25\00:18:40.58
Really good. What
are we making next?
00:18:40.62\00:18:41.95
Next we're gonna be
making some Asian noodles.
00:18:41.98\00:18:44.95
Sounds like we're about to
have another flavorful dish.
00:19:27.63\00:19:29.96
That's right. Where do we begin?
00:19:30.00\00:19:31.47
First thing we do
is cook our noodles.
00:19:31.50\00:19:32.83
That's right.
00:19:32.87\00:19:34.20
Well, I think they're
already finished right now.
00:19:34.24\00:19:36.10
And we're going to drain
them over there really quick.
00:19:36.14\00:19:37.94
Okay.
00:19:37.97\00:19:39.31
In the meantime, as you can see,
00:19:39.34\00:19:40.68
we have all the ingredients
right ready for us there.
00:19:40.71\00:19:43.28
Yes.
00:19:43.31\00:19:44.65
Now, just in
case you didn't know
00:19:44.68\00:19:46.65
what we were
talking about before.
00:19:46.68\00:19:48.82
This is the baby corn, okay?
00:19:48.85\00:19:52.69
Baby corn. I don't know.
00:19:52.72\00:19:56.19
I've had these things before.
00:19:56.22\00:19:58.06
I love them.
00:19:58.09\00:20:00.33
Very flavorful,
nice consistency,
00:20:00.36\00:20:03.83
nice little crunch too.
00:20:03.87\00:20:05.20
Exactly, they add a nice texture
00:20:05.23\00:20:06.57
and color and variety to
our Asian dishes usually.
00:20:06.60\00:20:09.50
So I left the noodles
draining there a little bit
00:20:09.54\00:20:11.84
until we get things going.
00:20:11.87\00:20:13.21
Do you mind putting the
pan on top of this right here?
00:20:13.24\00:20:16.44
And just, we have the
peppers already chopped there.
00:20:16.48\00:20:20.65
But just to show you
00:20:20.68\00:20:22.02
how usually best
to chop a pepper,
00:20:22.05\00:20:24.75
you think you know
to have a nice juliennes
00:20:24.79\00:20:27.26
or the strips like
that, I like to go like this.
00:20:27.29\00:20:30.63
There's different
ways you can do it at home,
00:20:30.66\00:20:32.09
but sometimes it's
easier to just take out
00:20:32.13\00:20:34.56
the first two ends of the pepper
00:20:34.60\00:20:36.56
as you can see right
there like I did there.
00:20:36.60\00:20:39.00
And then you take
the seeds out like this.
00:20:39.03\00:20:41.70
And then you just try
00:20:41.74\00:20:43.07
to flatten it up
a little like that,
00:20:43.10\00:20:44.44
and then you just chop.
00:20:44.47\00:20:46.14
And you have the
nice long strips of pepper
00:20:46.17\00:20:50.71
and you can use
all kinds of pepper
00:20:50.75\00:20:52.21
like green,
yellow and red of course
00:20:52.25\00:20:55.15
to add a nice color.
00:20:55.18\00:20:56.79
But this is how
we basically do it.
00:20:56.82\00:20:58.15
And so as the
pan is heating there,
00:20:58.19\00:21:00.46
we're gonna put a
little tiny drizzle,
00:21:00.49\00:21:03.53
little tiny drizzle of oil.
00:21:03.56\00:21:05.49
Okay.
00:21:05.53\00:21:06.86
And we're gonna start sauteing
first our harder vegetables.
00:21:06.90\00:21:11.13
So in this case, we
would start with our onion
00:21:11.17\00:21:13.74
and our snap peas.
00:21:13.77\00:21:15.60
Okay.
00:21:15.64\00:21:16.97
You can...
00:21:17.01\00:21:18.34
When it's
heated up a little bit,
00:21:18.37\00:21:19.71
you can put up snap
peas and the carrots,
00:21:19.74\00:21:21.08
I mean the carrots and
the snap peas to go in.
00:21:21.11\00:21:24.68
And that way they get,
00:21:24.71\00:21:26.05
start getting a
little bit cooked.
00:21:26.08\00:21:27.42
We don't want to
overcook the vegetables.
00:21:27.45\00:21:29.65
We want to keep
them nice and crisp,
00:21:29.68\00:21:31.85
because it's much nicer to eat.
00:21:31.89\00:21:34.56
And not mushy, soggy.
00:21:34.59\00:21:36.39
No, no, no.
00:21:36.42\00:21:37.76
Especially Asian food,
Asian food usually, you know,
00:21:37.79\00:21:40.26
has the
vegetables barely cooked.
00:21:40.30\00:21:43.30
Kind of just,
you know, heat it up,
00:21:43.33\00:21:45.73
I would like to say it.
00:21:45.77\00:21:47.10
Yes, that's true.
00:21:47.14\00:21:48.47
And we're gonna
put those in first.
00:21:48.50\00:21:52.37
Then we're gonna add our onions.
00:21:52.41\00:21:55.54
Okay.
00:21:55.58\00:21:56.91
And then last...
00:21:56.95\00:21:58.58
Clean that if I might go.
00:21:58.61\00:21:59.95
Yeah, sure.
00:21:59.98\00:22:01.32
Let's soak that up a little bit.
00:22:01.35\00:22:04.15
And in the meantime,
00:22:04.19\00:22:05.55
we are going to get a
small pot over here have one,
00:22:05.59\00:22:09.26
if you don't mind,
Jason, excuse me, right here.
00:22:09.29\00:22:11.99
Here's our small pot
00:22:12.03\00:22:13.36
where I'm going to start
mixing up our ingredients
00:22:13.40\00:22:15.36
for our sauce.
00:22:15.40\00:22:16.73
Okay.
00:22:16.77\00:22:18.10
Now our sauce will, of course,
bring the whole dish together.
00:22:18.13\00:22:19.73
Yes.
00:22:19.77\00:22:21.10
It will make it truly
delicious and beautiful.
00:22:21.14\00:22:23.47
Okay.
00:22:23.51\00:22:24.84
For that, we're going
to need all the ingredients
00:22:24.87\00:22:26.64
that we read before.
00:22:26.68\00:22:28.48
But first, let's put the
onion like I said right there
00:22:28.51\00:22:30.28
that I'll put in.
00:22:30.31\00:22:32.55
We're going to
slightly saute it,
00:22:32.58\00:22:34.35
just slightly,
00:22:34.38\00:22:35.72
wanna keep the crispiness
to our, to all our vegetables.
00:22:35.75\00:22:41.02
And especially our
pepper and our onion,
00:22:41.06\00:22:43.36
then the ones that are softer.
00:22:43.39\00:22:45.79
So we're gonna
put this over here.
00:22:45.83\00:22:48.13
Okay.
00:22:48.16\00:22:49.50
You saw how easy that
it was to cut the pepper.
00:22:49.53\00:22:51.53
Yeah, that's something
00:22:51.57\00:22:52.90
I've actually always
struggled with the pepper
00:22:52.93\00:22:54.64
and all the seeds and all that.
00:22:54.67\00:22:56.40
Yeah, but these
are little extra parts.
00:22:56.44\00:22:58.04
We don't want
to throw them away.
00:22:58.07\00:22:59.41
It'd be good to use them
00:22:59.44\00:23:00.78
for maybe a
little soup or something
00:23:00.81\00:23:02.78
that you know
you could have season
00:23:02.81\00:23:04.68
with by chopping them
very, very little and fine.
00:23:04.71\00:23:06.78
Okay.
00:23:06.82\00:23:08.15
All right, so
that's looking very pretty.
00:23:08.18\00:23:09.52
See how shiny it is.
00:23:09.55\00:23:10.89
We only use a dab of oil,
00:23:10.92\00:23:12.25
it was just
slightly to make it to come,
00:23:12.29\00:23:16.02
the juices start coming out.
00:23:16.06\00:23:18.66
We can add our corn. Okay.
00:23:18.69\00:23:23.47
And at the end we're
going to add our pepper.
00:23:23.50\00:23:25.53
Pepper is great
because it's high in vitamin C.
00:23:25.57\00:23:27.90
It truly is.
00:23:27.94\00:23:29.37
And it's so pretty.
00:23:29.40\00:23:31.07
I love how pretty it is.
00:23:31.11\00:23:32.44
And to keep our
vitamin C in the pepper,
00:23:32.47\00:23:34.88
it's a good idea
not to overcook it.
00:23:34.91\00:23:36.98
So that's why we
gonna put it at the end
00:23:37.01\00:23:38.81
right before we
turn off the stove.
00:23:38.85\00:23:41.22
Okay.
00:23:41.25\00:23:42.58
So for our teriyaki
sauce, our Asian sauce,
00:23:42.62\00:23:45.45
we're going to use
00:23:45.49\00:23:48.06
some garlic and ginger.
00:23:48.09\00:23:51.56
These two we're going to
put them in a little pan.
00:23:51.59\00:23:53.66
Can I have a little
spoon if you don't mind, Jason?
00:23:53.70\00:23:55.96
Thank you. Yeah. You're welcome.
00:23:56.00\00:23:57.83
We're gonna put them here.
00:23:57.87\00:24:00.50
Maybe you can give
me a little space there
00:24:00.54\00:24:02.84
in the stove so I
can get it going as well.
00:24:02.87\00:24:05.51
Yeah, let me
move this right here.
00:24:05.54\00:24:06.88
That's a good
idea. Good. There you go.
00:24:06.91\00:24:08.48
There you go.
I'll get this started.
00:24:08.51\00:24:09.98
Let's saute the
garlic, it sautes very quickly.
00:24:10.01\00:24:13.08
The garlic has so many sugars
00:24:13.11\00:24:14.52
that it burns very, very easily.
00:24:14.55\00:24:16.85
So it's a very good
idea to keep your eye closed
00:24:16.89\00:24:19.09
and to be very quick.
00:24:19.12\00:24:21.19
Okay, very quick.
00:24:21.22\00:24:22.56
So just a little
dab of sesame oil
00:24:22.59\00:24:24.76
to start the cooking
process of the garlic,
00:24:24.79\00:24:28.53
and I like to add a
ginger right into it.
00:24:28.56\00:24:31.53
The ginger and the garlic
are the base of our sauce,
00:24:31.57\00:24:35.40
the flavor givers for our sauce.
00:24:35.44\00:24:37.94
It starts sizzling right away,
00:24:37.97\00:24:39.74
like I said
because of the sugars,
00:24:39.77\00:24:42.11
and it's very important
to keep a close eye on it.
00:24:42.14\00:24:45.81
We don't want
to burn the garlic.
00:24:45.85\00:24:48.85
Right away, we
can put our soy sauce.
00:24:48.88\00:24:51.85
Okay. Now soy
sauce goes a long ways.
00:24:51.89\00:24:54.72
It's very, very
salty as you know.
00:24:54.76\00:24:56.59
That's why I like to
thin it out with some water.
00:24:56.62\00:25:00.36
But the water, to the water,
00:25:00.40\00:25:02.33
I'm going to add a
little bit of cornstarch
00:25:02.36\00:25:04.50
so that we can
have a thicker sauce
00:25:04.53\00:25:06.23
and not so runny.
00:25:06.27\00:25:07.60
Okay. Right?
00:25:07.64\00:25:08.97
So would you mind
passing a spoon from that little
00:25:09.00\00:25:11.24
thing over there.
00:25:11.27\00:25:12.61
Not a big one,
00:25:12.64\00:25:13.98
like the little tiny
ones if you don't mind.
00:25:14.01\00:25:15.34
You want these
little ones? Yes, thank you.
00:25:15.38\00:25:17.08
That's perfect.
00:25:17.11\00:25:18.45
There you go.
00:25:18.48\00:25:19.81
So we're going to
mix our cornstarch
00:25:19.85\00:25:22.08
right into our water
as you can see right here.
00:25:22.12\00:25:25.39
And that way we don't
get lumps of cornstarch.
00:25:25.42\00:25:29.12
You can put it directly
into this, into the sauce.
00:25:29.16\00:25:31.03
Okay.
00:25:31.06\00:25:32.39
It's important to
dilute it first in cold water
00:25:32.43\00:25:35.96
and that way you
prevent having ugly lumps,
00:25:36.00\00:25:39.17
of course, that
nobody wants. Yeah.
00:25:39.20\00:25:41.14
So in order to thicken the sauce
00:25:41.17\00:25:42.87
in the right way,
00:25:42.90\00:25:44.44
this is the way to do it.
00:25:44.47\00:25:45.81
Okay?
00:25:45.84\00:25:47.18
So we're nice on that.
00:25:47.21\00:25:48.54
We have diluted the
cornstarch and we put it in.
00:25:48.58\00:25:52.61
And it is to cook the sauce
until it's completely clear.
00:25:52.65\00:25:56.05
Right now it's like
milky as you can see,
00:25:56.08\00:25:59.29
but we don't want it milky,
we want it nice and clear.
00:25:59.32\00:26:02.69
You mix it up.
00:26:02.72\00:26:04.69
And then we add the sugar. Okay.
00:26:04.73\00:26:06.43
The sugar is very important
00:26:06.46\00:26:07.90
because it will
cut the saltiness,
00:26:07.93\00:26:10.03
and it will just give it
00:26:10.07\00:26:11.40
a perfect little
taste of sweetness,
00:26:11.43\00:26:14.14
and it just gives
it that Asian flavor
00:26:14.17\00:26:17.17
that is appropriate
00:26:17.21\00:26:19.77
because most Asian
food does use the sugar
00:26:19.81\00:26:23.04
to balance out the
saltiness of the soy sauce.
00:26:23.08\00:26:26.98
So it's very important to use.
00:26:27.02\00:26:28.52
And we're gonna cook it in here
just a little until it starts
00:26:28.55\00:26:30.85
getting nice and thick.
00:26:30.89\00:26:32.22
All right, the
veggies are perfectly done.
00:26:32.25\00:26:34.06
Let's add the
peppers at the very end.
00:26:34.09\00:26:35.92
Okay.
00:26:35.96\00:26:37.29
At the very, very
end just to get them
00:26:37.33\00:26:40.10
with a brighter red
and a brighter yellow.
00:26:40.13\00:26:42.90
Okay?
00:26:42.93\00:26:44.27
And that way,
I'm going to put...
00:26:44.30\00:26:46.50
That's enough.
00:26:46.53\00:26:47.87
And then we're going
to bring our noodles.
00:26:47.90\00:26:49.90
I'll keep stirring this.
00:26:52.67\00:26:54.01
Yes, please do.
00:26:54.04\00:26:55.71
And let me bring the noodles
00:26:55.74\00:26:57.08
so that we can add
them to our veggies
00:26:57.11\00:26:59.21
that we have.
00:26:59.25\00:27:00.58
Yeah, this is
very, very colorful.
00:27:02.98\00:27:06.29
Very...
00:27:06.32\00:27:07.66
All right.
00:27:07.69\00:27:09.02
So the noodles are drained
00:27:09.06\00:27:10.39
and I rinsed them
with some cold water
00:27:10.43\00:27:11.76
so that they would not
overcook, just stir up, yes.
00:27:11.79\00:27:16.60
As you can see,
they're perfectly cooked.
00:27:16.63\00:27:19.17
You see how fast this dish is?
00:27:19.20\00:27:21.40
Yeah, Yeah.
00:27:21.44\00:27:22.97
The long part is the
chopping of the vegetables.
00:27:23.00\00:27:25.57
That's what takes the longest.
00:27:25.61\00:27:27.31
But other than that,
you have such a quick dish,
00:27:27.34\00:27:30.45
the cooking process
is very, very quick.
00:27:30.48\00:27:32.78
So this is a very
good dinner or meal to make
00:27:32.81\00:27:35.85
when you come home from work.
00:27:35.88\00:27:38.39
You know, most people
like to take out like,
00:27:38.42\00:27:40.82
you know, Chinese take out
00:27:40.86\00:27:42.32
and you can make it at home
and it's just so much healthier
00:27:42.36\00:27:45.53
without any additives,
00:27:45.56\00:27:47.20
without any
chemicals or things like that.
00:27:47.23\00:27:49.50
You see how
nice and thick it is?
00:27:49.53\00:27:50.87
Yeah, that looks good.
00:27:50.90\00:27:52.77
Yes, thick and clear.
00:27:52.80\00:27:55.34
It's not milky anymore.
00:27:55.37\00:27:56.71
Did you notice that?
00:27:56.74\00:27:58.24
So it's perfect.
00:27:58.27\00:27:59.61
Now, can you turn it off,
00:27:59.64\00:28:00.98
if you don't
mind the stove for me?
00:28:01.01\00:28:02.34
Yeah.
00:28:02.38\00:28:03.71
We added to our
beautifully, colorful
00:28:03.75\00:28:07.38
I think you
turned off the wrong one,
00:28:07.42\00:28:09.42
I needed to turn it out yet.
00:28:09.45\00:28:10.79
Thank you, Jason. There you go.
00:28:10.82\00:28:12.15
You're welcome.
00:28:12.19\00:28:13.52
We add our sauce to our noodles.
00:28:13.56\00:28:14.92
And we just mix them up
with a different kind of spoon
00:28:14.96\00:28:17.16
that is not, that one
is probably better, yeah,
00:28:17.19\00:28:19.49
or maybe with some tongs.
00:28:19.53\00:28:20.86
Do you have some
here? Yes, we do.
00:28:20.90\00:28:22.26
This work.
00:28:22.30\00:28:23.63
Tongs, I'm gonna switch
places with you right there.
00:28:23.67\00:28:25.00
Yeah, that's better.
00:28:25.03\00:28:26.37
Thank you, yeah. You're welcome.
00:28:26.40\00:28:27.74
Here you go, with this we
just start mixing it like this.
00:28:27.77\00:28:30.41
It's easier to
mix them like this
00:28:30.44\00:28:31.94
so that you don't break
up too much of the noodles
00:28:31.97\00:28:33.98
or anything like that.
00:28:34.01\00:28:35.34
But you see how simple that is,
00:28:35.38\00:28:36.71
and how much nicer it
looks with a sauce now.
00:28:36.75\00:28:39.28
Yeah, that's gonna be delicious.
00:28:39.31\00:28:41.42
We might have to add all of it.
00:28:41.45\00:28:42.78
Can you please add
more of the sauce for me,
00:28:42.82\00:28:44.85
Jason, if you don't mind?
00:28:44.89\00:28:47.12
Thank you.
00:28:47.16\00:28:48.82
Yes, that's great.
00:28:48.86\00:28:51.13
That's perfect.
00:28:51.16\00:28:53.40
All right.
00:28:53.43\00:28:54.76
All right.
00:28:54.80\00:28:56.13
We got some more
recipes to make too.
00:28:56.16\00:28:57.50
Yes, we do.
00:28:57.53\00:28:59.40
Our next recipe
is the broccoli tofu.
00:28:59.43\00:29:02.64
All right.
00:29:02.67\00:29:04.01
Yeah, so let's get
ready to start oven.
00:29:04.04\00:29:07.11
For the
broccoli tofu we'll need:
00:29:07.14\00:29:08.84
So what's our first
step in making this recipe?
00:29:24.13\00:29:25.86
All right, Jason.
00:29:25.89\00:29:27.23
So the first step
is to get a tofu ready.
00:29:27.26\00:29:29.06
I've already pre cut it
in little dice like pieces
00:29:29.10\00:29:33.23
like these, as you
can see right here.
00:29:33.27\00:29:35.30
And on the nice big surface
like this cutting board I have,
00:29:35.34\00:29:39.54
we're going to lay out our tofu
00:29:39.57\00:29:41.34
and we're going to be
putting on all around it,
00:29:41.38\00:29:44.68
basically coating each little
square with some cornstarch.
00:29:44.71\00:29:48.48
Okay.
00:29:48.52\00:29:49.85
And in the meantime, we already
have our stove going there
00:29:49.88\00:29:51.85
with our big pan.
00:29:51.89\00:29:53.49
And let's put a little
bit of sesame oil in there.
00:29:53.52\00:29:56.99
Can you do it
for me please, Jason?
00:29:57.03\00:29:58.36
Yeah, I sure can. Thank you.
00:29:58.39\00:30:00.70
You see how they get
nicely and evenly coated.
00:30:00.73\00:30:04.13
Then we just kind of rolled them
00:30:04.17\00:30:05.57
in the cornstarch like this.
00:30:05.60\00:30:09.34
And we're going to be putting
these little pieces of tofu
00:30:09.37\00:30:12.64
coated with
cornstarch in our pan.
00:30:12.67\00:30:14.74
Okay.
00:30:14.78\00:30:16.11
This will make these
little pieces of tofu
00:30:16.14\00:30:18.85
be crunchy and crispy.
00:30:18.88\00:30:20.22
Nice.
00:30:20.25\00:30:21.58
So it would be
much nicer for our dish
00:30:21.62\00:30:23.99
and that way they will also stay
00:30:24.02\00:30:26.25
you know more in their shape.
00:30:26.29\00:30:27.72
I notice you like the
crispy, crispier, crunchier...
00:30:27.76\00:30:31.33
I like the textures for sure.
00:30:31.36\00:30:32.86
You see how they are
basically being good.
00:30:32.89\00:30:35.06
It goes clear, the cornstarch
gets wet with the tofu
00:30:35.10\00:30:38.87
and it goes clear
but it's still there.
00:30:38.90\00:30:41.14
And let's put it quickly,
careful because it will...
00:30:41.17\00:30:43.41
Yes.
00:30:43.44\00:30:44.77
That will start popping.
00:30:44.81\00:30:46.14
Yeah, maybe it's a
little bit too high.
00:30:46.17\00:30:47.51
We can check the temperature.
00:30:47.54\00:30:49.58
We put them in for a
few minutes on each side,
00:30:49.61\00:30:52.55
just so that we can
get the crispiness going.
00:30:52.58\00:30:55.38
And that way the dish will just
be more, more pleasant to chew,
00:30:55.42\00:30:58.65
more pleasant to eat
because of the texture.
00:30:58.69\00:31:02.26
Okay.
00:31:02.29\00:31:05.23
And the sesame oil
adds that extra Asian flavor
00:31:05.26\00:31:09.96
to our tofu as well.
00:31:10.00\00:31:11.83
Got you. So we're gonna...
00:31:11.87\00:31:13.20
I'll switch places.
Thank you again, yes.
00:31:13.23\00:31:15.80
With these out to right here.
00:31:15.84\00:31:18.34
We can add, gonna get
them evenly spread out
00:31:18.37\00:31:24.68
as you can see right here.
00:31:24.71\00:31:27.92
And then, we kind of have
to wait a few couple minutes
00:31:27.95\00:31:31.92
until the tofu gets
cooked on each side.
00:31:31.95\00:31:35.86
Yeah, that's pretty
much the first step.
00:31:35.89\00:31:37.53
Will you be needing this?
00:31:37.56\00:31:38.96
I want so we can clear out.
00:31:38.99\00:31:41.00
Yeah, thank you very much.
00:31:41.03\00:31:42.43
I'll put this one here.
00:31:42.46\00:31:43.80
You're welcome.
00:31:43.83\00:31:45.93
Then as you can see we
also have our other ingredients.
00:31:45.97\00:31:48.44
You see how the broccoli
looks so bright and beautiful?
00:31:48.47\00:31:50.71
Oh, yeah.
00:31:50.74\00:31:52.07
We've already blanched it.
00:31:52.11\00:31:53.44
We've already put
it in boiling water
00:31:53.48\00:31:55.71
for about three or four minutes
00:31:55.74\00:31:57.55
or until it gets
very deep or bright green,
00:31:57.58\00:32:00.85
and then we just took it out.
00:32:00.88\00:32:04.09
That will speed up the process.
00:32:04.12\00:32:06.12
And that way we
don't overcook it,
00:32:06.15\00:32:08.69
or we don't get it,
you know, too raw and so...
00:32:08.72\00:32:11.93
We want it crispy Crispy.
00:32:11.96\00:32:13.86
Crispy. That's
right. That's right.
00:32:13.90\00:32:16.50
You gotta get a
crunch in there, you know?
00:32:16.53\00:32:19.13
It just makes it more fun.
00:32:19.17\00:32:21.20
You see how it's
getting nice and golden.
00:32:21.24\00:32:22.84
Yeah.
00:32:22.87\00:32:24.77
This is how we're doing.
00:32:24.81\00:32:26.34
Okay.
00:32:26.37\00:32:27.71
And it didn't
take a whole lot of...
00:32:27.74\00:32:30.48
What was that that
we just poured in there
00:32:30.51\00:32:32.28
just a minute ago?
00:32:32.31\00:32:33.65
Sesame oil?
00:32:33.68\00:32:35.02
Oh, very little,
just a little drizzle.
00:32:35.05\00:32:36.92
It's just a little
even coat of oil on the pan
00:32:36.95\00:32:40.66
just to help it, you know,
00:32:40.69\00:32:42.52
get a flavoring
more than anything.
00:32:42.56\00:32:44.69
But by the way I do,
when I mentioned something
00:32:44.73\00:32:46.70
that the
sources that we're using
00:32:46.73\00:32:49.46
is one that
specifically has no alcohol.
00:32:49.50\00:32:53.57
So make sure when
you go to the store,
00:32:53.60\00:32:56.37
check your ingredients.
00:32:56.40\00:32:57.74
You know, we know
you're going to buy something,
00:32:57.77\00:32:59.11
it's better always
to check what's in there
00:32:59.14\00:33:01.61
and try to get the best
option without any toxic or,
00:33:01.64\00:33:06.41
you know, harmful,
unhealthy ingredients.
00:33:06.45\00:33:09.28
Yeah.
00:33:09.32\00:33:10.65
So we, there is some,
00:33:10.69\00:33:12.02
there are some in the market
that don't have any alcohol.
00:33:12.05\00:33:14.69
So make sure you look
for a soy sauce like that.
00:33:14.72\00:33:17.56
And another thing
to watch or to remember
00:33:17.59\00:33:20.06
is that soy sauce
often has gluten in it
00:33:20.10\00:33:23.60
unless you read
and says gluten free,
00:33:23.63\00:33:26.53
you have to watch it
because you could say, oh,
00:33:26.57\00:33:28.30
I'm gonna have a meal like this
00:33:28.34\00:33:30.07
with that is gluten
free because I'm having tofu
00:33:30.11\00:33:32.14
and the
vegetables and some rice,
00:33:32.17\00:33:34.61
those are all gluten free
00:33:34.64\00:33:36.01
but then the soy sauce may
have a little bit of gluten
00:33:36.04\00:33:39.71
so watch for that as well.
00:33:39.75\00:33:41.22
Okay.
00:33:41.25\00:33:42.58
Yeah.
00:33:42.62\00:33:44.22
Here we go.
00:33:44.25\00:33:45.59
You see how they're
getting nice and crispy?
00:33:45.62\00:33:46.96
Yeah, I love the sound of it.
00:33:46.99\00:33:48.92
Yeah.
00:33:48.96\00:33:50.36
You know in a cooking
classes that we do for Sanare,
00:33:50.39\00:33:53.66
we often avoid using
some of the things like
00:33:53.70\00:33:57.07
what I just
mentioned, like the soy sauce.
00:33:57.10\00:33:59.70
We tend to use
Braggs amino acids.
00:33:59.73\00:34:02.60
Have you heard of that product?
00:34:02.64\00:34:03.97
Oh, yeah. Okay.
00:34:04.01\00:34:05.34
So that's what we
use often in our classes
00:34:05.37\00:34:06.71
when we work
with a lot of people
00:34:06.74\00:34:08.08
that have a lot
of health issues,
00:34:08.11\00:34:09.44
since we're trying to really
help them restore their health.
00:34:09.48\00:34:13.05
From health and
wellness seminars
00:34:16.08\00:34:18.12
and cooking
classes and all that.
00:34:18.15\00:34:19.49
Exactly.
00:34:19.52\00:34:20.86
We do 24 day health
and restoration programs
00:34:20.89\00:34:25.96
that we come and do
at different churches
00:34:25.99\00:34:28.90
or schools or any stations.
00:34:28.93\00:34:30.83
And we also have that a
program on a DVD series.
00:34:30.87\00:34:35.00
And so it's just brought
so much, so many nice stories,
00:34:35.04\00:34:40.71
you know, from
working through this program.
00:34:40.74\00:34:42.98
We have a lot of testimonies,
so I would love to share,
00:34:43.01\00:34:45.35
but we don't have
much time for that.
00:34:45.38\00:34:47.18
Yeah.
00:34:47.22\00:34:48.55
We have another recipe.
00:34:48.58\00:34:49.92
That's right.
00:34:49.95\00:34:51.29
In fact, this
is basically ready.
00:34:51.32\00:34:52.65
Okay.
00:34:52.69\00:34:54.02
So what I like to do is I added
that broccoli that is already.
00:34:54.06\00:34:57.73
In previously add quickly cooked
00:34:57.76\00:35:01.56
but just very
quickly and then our sauce,
00:35:01.60\00:35:04.03
the same sauce that we
made before is our Asian sauce.
00:35:04.07\00:35:07.67
That sauce looks amazing.
00:35:07.70\00:35:09.24
And the idea is
that we don't overcook
00:35:09.27\00:35:14.58
and just basically mix
this up and then turn it off.
00:35:14.61\00:35:18.21
We don't want to cook the
broccoli basically anymore.
00:35:18.25\00:35:21.55
It's already cooked.
00:35:21.58\00:35:22.92
Okay. So this is it.
00:35:22.95\00:35:24.85
We just give it a mix.
00:35:24.89\00:35:27.29
Uh-huh.
00:35:27.32\00:35:28.66
And then we turn it off.
00:35:28.69\00:35:30.03
Okay.
00:35:30.06\00:35:31.53
You see how shiny
and beautiful this is?
00:35:31.56\00:35:33.29
Nice, yes.
00:35:33.33\00:35:34.96
It keeps the colors,
00:35:35.00\00:35:37.90
the bright
green of the broccoli.
00:35:37.93\00:35:41.14
The tofu is nice and...
00:35:41.17\00:35:43.10
Crispy. That's right.
00:35:43.14\00:35:44.47
That's right.
00:35:44.51\00:35:45.84
Yeah, yeah.
00:35:45.87\00:35:47.21
And the broccolis.
00:35:47.24\00:35:48.58
And the broccoli too.
00:35:48.61\00:35:49.94
Crispy?
00:35:49.98\00:35:51.31
That's right. Yeah, you got it.
00:35:51.35\00:35:52.68
And this is it.
00:35:52.71\00:35:54.05
Now we get to serve
it in a pretty dish.
00:35:54.08\00:35:55.42
And we can enjoy
it with, of course,
00:35:55.45\00:35:56.79
some rice because
it's an Asian dish.
00:35:56.82\00:35:58.95
Yes.
00:35:58.99\00:36:00.32
Or noodles, you know,
the one we made before.
00:36:00.36\00:36:01.76
Yeah, yeah, yeah. Absolutely.
00:36:01.79\00:36:03.29
In fact our next recipe
is another great recipe.
00:36:03.32\00:36:07.16
It's that some Vietnamese rolls.
00:36:07.20\00:36:10.80
For the Vietnamese rolls
and peanut sauce you'll need.
00:36:10.83\00:36:14.04
Wow, this is gonna be good.
00:36:54.54\00:36:56.34
Yes, they are very
delicious, very raw.
00:36:56.38\00:36:59.21
It's like a salad
but in a fancier way
00:36:59.25\00:37:01.72
and, of course,
with an Asian touch
00:37:01.75\00:37:03.85
because of the
sauce and the rice paper.
00:37:03.89\00:37:06.22
Have you seen
this before, Jason?
00:37:06.25\00:37:08.96
No, I had not seen
that, not in that form.
00:37:08.99\00:37:11.79
Now maybe I've seen
it rolled up already.
00:37:11.83\00:37:13.60
Oh, that's right.
00:37:13.63\00:37:14.96
Yes, maybe in a
restaurant or something.
00:37:15.00\00:37:16.33
Well, you can make these at home
00:37:16.36\00:37:17.97
by getting these
rice paper sheets
00:37:18.00\00:37:20.54
that are very easily
accessible these days.
00:37:20.57\00:37:22.64
Pretty much in
any grocery store,
00:37:22.67\00:37:25.67
you can find them in
like the Asian food sections.
00:37:25.71\00:37:29.04
And they even
have brown rice sheets
00:37:29.08\00:37:31.58
in some places
00:37:31.61\00:37:33.15
and so these are kind of like
our key or our star ingredient.
00:37:33.18\00:37:37.19
But then we have all
these beautiful vegetables
00:37:37.22\00:37:38.75
as you can see
right here and I have
00:37:38.79\00:37:40.32
most of them
prepared as you can see,
00:37:40.36\00:37:42.09
but we're going to do
the cucumber together,
00:37:42.12\00:37:43.93
is that okay?
00:37:43.96\00:37:45.29
Sure.
00:37:45.33\00:37:46.66
So here, you take
half, I'll take half.
00:37:46.70\00:37:48.03
You know what?
00:37:48.06\00:37:49.40
We would be able to...
00:37:49.43\00:37:50.77
Let's see what we got here.
00:37:50.80\00:37:52.23
You have a knife or not?
00:37:52.27\00:37:53.80
I don't have a knife,
but I'll improvise with this.
00:37:53.84\00:37:56.57
Good. That's great.
00:37:56.60\00:37:57.94
With little knife here.
00:37:57.97\00:37:59.31
No, not like that.
00:37:59.34\00:38:00.68
Not like that.
00:38:00.71\00:38:02.04
We're not making salad.
00:38:02.08\00:38:03.41
I did say it's
like salad, you know,
00:38:03.45\00:38:04.78
but we're making
this in the roll.
00:38:04.81\00:38:06.38
So we're gonna do them in
long strips like this, okay.
00:38:06.41\00:38:11.49
We're going to keep
the skin on this cucumber
00:38:11.52\00:38:13.36
because this
cucumber is one of those
00:38:13.39\00:38:14.79
English cucumbers that
have very soft, crispy skin.
00:38:14.82\00:38:18.59
Okay, crispy.
00:38:18.63\00:38:20.00
Yeah.
00:38:20.03\00:38:21.36
That seems to be the
theme of the program,
00:38:21.40\00:38:23.70
Asian food and crispy, got you.
00:38:23.73\00:38:26.33
It adds that extra crunch.
00:38:26.37\00:38:28.57
So I do like to add
cucumber even though
00:38:28.60\00:38:31.04
most of the ingredients
are crispy, are crunchy,
00:38:31.07\00:38:34.98
but it's pretty
much how you cut.
00:38:35.01\00:38:36.88
You know how they use something
also cucumber in sushi?
00:38:36.91\00:38:40.32
In sushi, huh-huh.
00:38:40.35\00:38:41.68
Have you had
like, you know, sushi?
00:38:41.72\00:38:43.35
Well, it's the same
idea to put cucumber
00:38:43.39\00:38:45.69
also in these Vietnamese rolls
00:38:45.72\00:38:48.32
that are going to be very tasty.
00:38:48.36\00:38:50.93
At home I make these,
00:38:50.96\00:38:52.73
but I have to make
about 10 of them per person
00:38:52.76\00:38:56.60
because they just love them.
00:38:56.63\00:38:58.17
Wow, they're just
disappearing, huh?
00:38:58.20\00:38:59.63
They disappear.
00:38:59.67\00:39:01.00
That's exactly right,
because they're so light.
00:39:01.04\00:39:02.87
It's a bunch of
vegetables, you know.
00:39:02.90\00:39:04.57
Of course, the sauce
makes it little bit heavy
00:39:04.61\00:39:06.54
because this sauce
takes some peanut butter.
00:39:06.57\00:39:08.78
Got you.
00:39:08.81\00:39:10.15
But that's
pretty since how we do.
00:39:10.18\00:39:11.51
So how do you want to serve?
00:39:11.55\00:39:12.88
Yeah, I want to
cut my strips thinner.
00:39:12.91\00:39:14.78
Yes, kind of like this.
00:39:14.82\00:39:16.28
Yeah, cut them in half
or something if you can.
00:39:16.32\00:39:18.89
I'll trade.
00:39:18.92\00:39:20.26
Let me borrow your
knife for a quick relief.
00:39:20.29\00:39:21.62
Oh sure, that's
the problem, right?
00:39:21.66\00:39:23.02
Yeah, that's a problem.
00:39:23.06\00:39:25.16
Okay, now that we
have our cucumber ready.
00:39:25.19\00:39:28.66
Let's set it out right
here to the side little bit.
00:39:28.70\00:39:30.93
And we're going to
pick our rice paper.
00:39:30.97\00:39:34.17
Now I have here we're gonna put,
00:39:34.20\00:39:38.07
you know what I will
need your cutting board
00:39:38.11\00:39:39.61
when you're done,
okay, whenever you're ready.
00:39:39.64\00:39:40.98
All right.
00:39:41.01\00:39:42.34
But we're going to take
a big dish like this one.
00:39:42.38\00:39:45.18
Hopefully the dish that has a...
00:39:45.21\00:39:47.75
That is very wide
but also with some depth.
00:39:47.78\00:39:50.95
You need that with filled
with hopefully drinking water
00:39:50.99\00:39:54.12
since we're
going to eat this raw.
00:39:54.16\00:39:55.69
And what we'll do is
that we're going to dip
00:39:55.72\00:39:58.39
each rice paper in our water.
00:39:58.43\00:40:02.30
Okay. And sort of wet it.
00:40:02.33\00:40:04.20
And so what does that
do for the rice paper?
00:40:04.23\00:40:06.53
It makes it nice and soft,
00:40:06.57\00:40:08.50
kind of like a
piece of wet cloth.
00:40:08.54\00:40:11.61
You see, how it starts getting
a little bit more manageable
00:40:11.64\00:40:15.98
or you're able to,
you're able to roll it.
00:40:16.01\00:40:18.45
There you go. Yeah.
00:40:18.48\00:40:19.81
So you just wet it.
00:40:19.85\00:40:21.18
This is made with rice
and I assume it's cooked
00:40:21.22\00:40:23.89
because it's
very sticky as well.
00:40:23.92\00:40:25.99
Okay, so that's all you do.
00:40:26.02\00:40:27.36
You don't soften it too much,
00:40:27.39\00:40:28.72
just enough to
be able to roll it.
00:40:28.76\00:40:30.29
Okay. And then once you keep...
00:40:30.33\00:40:31.66
Okay, you want this
cutting board, right?
00:40:31.69\00:40:33.03
Yes, if you can.
00:40:33.06\00:40:34.40
I'm gonna use
that cutting board.
00:40:34.43\00:40:36.97
But see, we're both
going to make these.
00:40:37.00\00:40:38.97
So we might need an
extra cutting board.
00:40:39.00\00:40:41.30
Okay.
00:40:41.34\00:40:42.67
So, that way.
00:40:42.70\00:40:45.21
Thank you so much, Jason.
00:40:45.24\00:40:46.61
You're welcome. Thank you.
00:40:46.64\00:40:47.98
That little piece of cucumber.
00:40:48.01\00:40:49.34
Yeah, it was hanging on there.
00:40:49.38\00:40:50.71
Yeah.
00:40:50.75\00:40:52.08
So what do you want is
you put your rice paper
00:40:52.11\00:40:54.08
that is already wet and pliable?
00:40:54.12\00:40:57.95
Is that how you say it?
00:40:57.99\00:40:59.32
Yeah, pliable. Okay.
00:40:59.35\00:41:00.69
And then you put
one leaf of lettuce,
00:41:00.72\00:41:02.66
you don't have
to have lettuce cut,
00:41:02.69\00:41:04.33
it is a soft
lettuce like this one.
00:41:04.36\00:41:06.09
You just put one in
the middle like that.
00:41:06.13\00:41:08.16
Then you put ingredients
in the order that you want.
00:41:08.20\00:41:11.00
You can put a
little bit of cabbage,
00:41:11.03\00:41:13.10
then you put a
little bit of carrot,
00:41:13.13\00:41:15.94
right, like that.
00:41:15.97\00:41:18.21
Couple of little
julienned pepper.
00:41:18.24\00:41:22.31
Then some
cilantro sprigs like this.
00:41:22.34\00:41:28.38
Yes.
00:41:28.42\00:41:29.75
You see how pretty that is,
00:41:29.78\00:41:31.12
so colorful like
a little rainbow.
00:41:31.15\00:41:32.65
And what you do
is that you bring,
00:41:32.69\00:41:34.76
you bring the sides in,
00:41:34.79\00:41:37.89
first of all you bring
the sides in like this.
00:41:37.93\00:41:41.03
You have them
both touch hopefully
00:41:41.06\00:41:43.13
so that they can
stick to each other.
00:41:43.16\00:41:44.73
Almost like a burrito.
00:41:44.77\00:41:46.10
Yes, exactly!
00:41:46.13\00:41:48.70
Now you did say
you like Mexican food.
00:41:48.74\00:41:50.14
I do like Mexican.
00:41:50.17\00:41:51.51
You did say that. That's right.
00:41:51.54\00:41:52.87
So then you roll them like this.
00:41:52.91\00:41:54.64
Okay.
00:41:54.68\00:41:56.14
You roll them like this.
00:41:56.18\00:41:57.51
And then you have your beautiful
00:41:57.55\00:41:59.61
little Vietnamese roll,
all ready to be eaten up.
00:41:59.65\00:42:03.18
So we can put
them like right here
00:42:03.22\00:42:04.65
in a nice pretty
dish all stacked up.
00:42:04.69\00:42:07.12
Let's do them
together. How about that?
00:42:07.16\00:42:09.19
You want to try?
I'll give it a try.
00:42:09.22\00:42:10.76
All right, so
here's another sheet.
00:42:10.79\00:42:13.66
Let's wet a little bit like
00:42:13.70\00:42:15.03
two or three
dips into the water.
00:42:15.06\00:42:18.80
Okay, not too much.
00:42:18.83\00:42:20.17
Like I said, you
don't want to get it
00:42:20.20\00:42:21.54
to the point that is
so wet that it breaks,
00:42:21.57\00:42:23.61
is just enough
to get it to fold.
00:42:23.64\00:42:27.18
All right, I
think yours is ready.
00:42:27.21\00:42:28.78
I don't have
another cutting board
00:42:28.81\00:42:31.08
so I had to improvise.
00:42:31.11\00:42:32.45
Yeah, let's improvise.
00:42:32.48\00:42:33.82
Let's do it
right here two of us.
00:42:33.85\00:42:35.18
That's fine. Yeah,
we can both manage.
00:42:35.22\00:42:36.55
There's enough room.
00:42:36.58\00:42:37.92
Grab lettuce,
right, in that space?
00:42:37.95\00:42:39.29
Yeah, you can use or you
can do either way you want,
00:42:39.32\00:42:41.32
you can even roll the lettuce
00:42:41.36\00:42:42.79
or not put lettuce
if you don't like it,
00:42:42.82\00:42:44.99
but put as many or
as little as much as.
00:42:45.03\00:42:47.96
My hands are cleaned by the way.
00:42:48.00\00:42:49.33
I believe you.
00:42:49.36\00:42:50.70
You gotta be with
clean hands in the kitchen.
00:42:50.73\00:42:52.07
That's right.
00:42:52.10\00:42:53.44
It's crucial. Yeah.
00:42:53.47\00:42:54.80
All right.
00:42:54.84\00:42:56.17
So yeah, there's enough
room for both of us here.
00:42:56.20\00:42:57.54
Isn't it fun to do this?
00:42:57.57\00:42:59.14
It is.
00:42:59.17\00:43:01.41
At home I try to get
my little boy involved.
00:43:01.44\00:43:03.85
He's five years old.
00:43:03.88\00:43:05.21
And, of course, he
doesn't really quite know
00:43:05.25\00:43:07.75
how to make them very well yet,
00:43:07.78\00:43:09.12
but he loves to try
because he loves to eat them.
00:43:09.15\00:43:12.52
Yes.
00:43:12.55\00:43:13.89
So it's a fun way to
getting kids involved
00:43:13.92\00:43:16.19
and also enthusiastic
about eating vegetables
00:43:16.22\00:43:19.06
in a fun way like this.
00:43:19.09\00:43:21.00
Plus this sauce gives
us such a delicious touch.
00:43:21.03\00:43:23.93
Perfect, Jason.
00:43:23.97\00:43:25.30
This is the part
that's gonna be the struggle.
00:43:25.33\00:43:27.50
You can do it.
00:43:27.54\00:43:29.10
You just fold them into
the side, to the middle,
00:43:29.14\00:43:32.67
and then you
tightly have to roll it in,
00:43:32.71\00:43:37.01
you know, like bringing
the veggies like close to you.
00:43:37.05\00:43:40.42
Kind of like a burrito.
00:43:40.45\00:43:41.78
You said, you want
the middle to touch.
00:43:41.82\00:43:43.25
If possible, yes,
00:43:43.28\00:43:44.62
because that will help it stick.
00:43:44.65\00:43:46.02
They will stick that way.
00:43:46.05\00:43:47.69
You see.
00:43:47.72\00:43:49.16
And then you have
and they will, it will,
00:43:49.19\00:43:50.73
the shininess will go away
00:43:50.76\00:43:52.09
because it will kind of
dry out a little bit more.
00:43:52.13\00:43:54.93
But they're so pretty that way.
00:43:54.96\00:43:56.56
But then you'll
see when we cut them,
00:43:56.60\00:43:58.37
they will just look
at, "Oh good job Jason!
00:43:58.40\00:44:01.54
Yes, that's good."
00:44:01.57\00:44:03.71
Is that the first
time you made one?
00:44:03.74\00:44:05.31
First time I made one
00:44:05.34\00:44:06.68
and hopefully
when you make yours,
00:44:06.71\00:44:08.54
it will turn out better
than when I rolled mine.
00:44:08.58\00:44:11.31
Yeah, no, it's
actually turned out very good.
00:44:11.35\00:44:14.68
It's not difficult.
00:44:14.72\00:44:16.05
Now let's move onto our sauce.
00:44:16.08\00:44:17.42
Okay?
00:44:17.45\00:44:18.79
We forget the cucumber.
00:44:18.82\00:44:20.16
We cut the cucumber.
00:44:20.19\00:44:21.52
Let's make a
couple more with cucumber.
00:44:21.56\00:44:22.96
How about that? Okay? Okay.
00:44:22.99\00:44:24.39
Because we
forgot to put cucumber
00:44:24.43\00:44:25.76
that was the point
of cutting the cucumber.
00:44:25.79\00:44:27.13
That's the key.
00:44:27.16\00:44:28.50
I was like, well, I didn't
know what's going in the sauce.
00:44:28.53\00:44:30.07
I'm sorry.
00:44:30.10\00:44:31.60
No, that doesn't
go into the sauce,
00:44:31.63\00:44:33.10
that goes in the
inside of the roll.
00:44:33.13\00:44:37.11
That was silly,
but we can do it.
00:44:37.14\00:44:38.94
We can do some,
couple more with cucumber.
00:44:38.97\00:44:40.78
In fact, people
don't like cucumber
00:44:40.81\00:44:42.78
or don't like
some of the veggies
00:44:42.81\00:44:44.38
so you can just
put whatever you do
00:44:44.41\00:44:46.11
whatever is of
your choice, you know.
00:44:46.15\00:44:47.48
Absolutely.
00:44:47.52\00:44:48.85
And I'm sure
plenty of people at home
00:44:48.88\00:44:50.22
have left out some ingredients.
00:44:50.25\00:44:51.62
Oh, yes, 'cause you
don't have everything,
00:44:51.65\00:44:53.86
you use whatever you do have.
00:44:53.89\00:44:55.32
You can even put
some sautéed tofu,
00:44:55.36\00:44:58.29
people do that or you can...
00:44:58.33\00:45:00.06
As long as it's crispy.
00:45:00.10\00:45:01.43
Yes, as long it
is crispy please.
00:45:01.46\00:45:06.00
There you put your
cucumber, really it's too big,
00:45:06.03\00:45:08.44
so you had to maybe
cut it a little bit.
00:45:08.47\00:45:10.74
But then it's gonna be
a little bit more crunch.
00:45:10.77\00:45:15.11
Yeah. All right.
00:45:15.14\00:45:16.98
So now for our...
00:45:17.01\00:45:18.35
Yeah, we'll make
sure you finish that off.
00:45:18.38\00:45:21.68
And then we'll
move on to our sauce.
00:45:21.72\00:45:25.82
This where he has a
little bit of cabbage out,
00:45:25.85\00:45:28.26
but that's okay, Got you.
00:45:28.29\00:45:29.62
So do you want to
switch sides with me
00:45:29.66\00:45:31.23
while I roll this one
00:45:31.26\00:45:32.59
and then you're
gonna work on the sauce.
00:45:32.63\00:45:34.33
Great. Sure
thanks, Jason. Wonderful.
00:45:34.36\00:45:36.10
For our sauce
00:45:36.13\00:45:37.47
we're going to
have a little pot,
00:45:37.50\00:45:38.83
we'll just turn on the stove.
00:45:38.87\00:45:40.20
And in this little pot,
00:45:40.24\00:45:41.74
we're going to
put the peanut butter.
00:45:41.77\00:45:43.81
Okay, first
goes a peanut butter.
00:45:43.84\00:45:45.77
Let me put it in
00:45:45.81\00:45:48.68
and we're going to
add some water to it.
00:45:48.71\00:45:51.65
The water will help loosen it up
00:45:51.68\00:45:53.35
so that we don't
have such a thick sauce,
00:45:53.38\00:45:55.62
but rather more
of a dipping sauce
00:45:55.65\00:45:58.15
for our rolls.
00:45:58.19\00:45:59.52
So we're going to stirred
up a little bit like this,
00:45:59.55\00:46:01.12
in fact, I have
here a little whisk,
00:46:01.16\00:46:03.26
this is perfect.
00:46:03.29\00:46:04.79
We're gonna
whisk it up like this.
00:46:04.83\00:46:08.83
And we're gonna just get it
00:46:08.86\00:46:14.70
very smooth, nice and smooth.
00:46:14.74\00:46:17.94
As we stir we put in
the rest of the ingredients.
00:46:17.97\00:46:20.54
So we have here the soy
sauce which will give it
00:46:20.58\00:46:23.04
as the taste the Asian
taste, as well as the saltiness.
00:46:23.08\00:46:29.48
So we're not going to use salt,
00:46:29.52\00:46:30.85
just the soy sauce
or the amino, aminos.
00:46:30.89\00:46:35.99
And then to give flavor,
we're going to add some ginger.
00:46:36.02\00:46:40.23
Nice, which is great
for your stomach too.
00:46:40.26\00:46:43.06
Oh, yes, ginger is
great for so many things
00:46:43.10\00:46:46.23
and plus it's so delicious.
00:46:46.27\00:46:47.60
I'll get this out. Are
you done with the cucumber?
00:46:47.64\00:46:48.97
You know, yes, we are.
00:46:49.00\00:46:50.34
We're gonna
make some more later,
00:46:50.37\00:46:51.71
but for now we're done.
00:46:51.74\00:46:53.07
Thank you very much.
00:46:53.11\00:46:54.44
Welcome.
00:46:54.48\00:46:55.81
And this is gonna
start boiling quick.
00:46:55.84\00:46:58.38
So let's turn it
on a little bit more.
00:46:58.41\00:46:59.95
Then we add our sesame oil.
00:46:59.98\00:47:03.25
That gives it a
very special flavor.
00:47:03.28\00:47:07.06
And then some...
00:47:07.09\00:47:10.46
How do you call
it, a cane sugar?
00:47:10.49\00:47:12.46
Hopefully the most
natural sugar you can find.
00:47:12.49\00:47:14.93
Okay.
00:47:14.96\00:47:16.30
This sauce like
sweet and salty, okay,
00:47:16.33\00:47:20.07
like most Asian things
are, most Asian sauces are.
00:47:20.10\00:47:23.87
And at the end
we're also going to add
00:47:23.91\00:47:26.24
just a little
bit of lemon juice,
00:47:26.27\00:47:28.48
just to give it a
little more tartness.
00:47:28.51\00:47:30.55
Got you.
00:47:30.58\00:47:31.91
And that way it complements
very well the veggies,
00:47:31.95\00:47:34.28
you know, so the
acidity in the lemon juice
00:47:34.32\00:47:36.22
makes it perfect.
00:47:36.25\00:47:37.79
All right, that's it.
00:47:37.82\00:47:39.15
Oh, there you go.
00:47:39.19\00:47:40.52
That was quick.
00:47:40.56\00:47:41.89
Yeah, that thing is excited,
it's jumping off the pot on us.
00:47:41.92\00:47:43.26
You see how
quickly that was made?
00:47:43.29\00:47:45.69
Absolutely.
00:47:45.73\00:47:47.06
The garlic and ginger
don't have to be cooked,
00:47:47.10\00:47:49.86
overcooked just enough
to get the flavors going.
00:47:49.90\00:47:52.77
But then, you
have the sauce ready.
00:47:52.80\00:47:56.77
Nice.
00:47:56.81\00:47:58.14
You see how
simple that was? Yeah.
00:47:58.17\00:47:59.77
It would be ideal to
let it cool a little bit
00:47:59.81\00:48:01.88
before you serve it.
00:48:01.91\00:48:03.41
This is so small, it
will cool off very quickly.
00:48:03.45\00:48:06.31
So there's no
big deal right now.
00:48:06.35\00:48:09.08
But yes, you should serve
the sauce cold, it's best.
00:48:09.12\00:48:12.79
So then what you do
is that you, you know,
00:48:12.82\00:48:15.72
serve your beautiful
rolls with the sauce.
00:48:15.76\00:48:21.10
And let me show
you something, Jason.
00:48:21.13\00:48:22.90
Okay.
00:48:22.93\00:48:24.27
If you take one of the rolls,
let's take one right here,
00:48:24.30\00:48:27.04
and you cut it
diagonally like this.
00:48:27.07\00:48:30.81
Nice.
00:48:30.84\00:48:32.17
Look how pretty it looks.
00:48:32.21\00:48:33.54
That looks good.
00:48:33.58\00:48:34.91
You see like a rainbow. Yeah.
00:48:34.94\00:48:36.28
And so you can serve
them like open like this too,
00:48:36.31\00:48:39.01
you know, you can or
you can put them like,
00:48:39.05\00:48:41.82
like these that
way it looks pretty.
00:48:41.85\00:48:43.79
And you can garnish with
a little bit of cilantro,
00:48:43.82\00:48:47.06
or whatever, all
their little greenery.
00:48:47.09\00:48:49.86
But this is a very fancy dish.
00:48:49.89\00:48:51.33
Did you find it difficult?
00:48:51.36\00:48:53.33
No, but you know
what I do notice?
00:48:53.36\00:48:55.90
I can tell you
everyone that you rolled
00:48:55.93\00:48:58.33
and I can tell
everyone that I rolled.
00:48:58.37\00:49:00.74
Yours looks so much better.
00:49:00.77\00:49:02.24
You've done this before.
00:49:02.27\00:49:04.67
I have many times, but
it's not that difficult.
00:49:04.71\00:49:07.88
For your first time
you did a wonderful job,
00:49:07.91\00:49:09.81
and just takes a
little more practice,
00:49:09.84\00:49:11.31
but you'll get it.
00:49:11.35\00:49:12.68
Yeah, it's something
that's quick, it's easy,
00:49:12.71\00:49:17.25
it's clearly nutritious.
00:49:17.29\00:49:19.35
Very much so and like I said,
00:49:19.39\00:49:20.99
you get to eat your veggies
00:49:21.02\00:49:23.49
in a very fun and delicious way.
00:49:23.53\00:49:25.19
This in fact is the best
way that I get my husband
00:49:25.23\00:49:28.63
to eat vegetables or to
eat especially this one.
00:49:28.66\00:49:32.60
He loves this.
00:49:32.63\00:49:33.97
He just loves
them. He can eat this.
00:49:34.00\00:49:35.40
All he eats for
lunch when I make is this.
00:49:35.44\00:49:38.47
He doesn't want anything else.
00:49:38.51\00:49:39.84
He just wants the
rolls with a peanut sauce.
00:49:39.87\00:49:41.54
So it's such a hit at home...
00:49:41.58\00:49:43.01
And the kids love it?
00:49:43.04\00:49:44.38
Oh, yes, my son,
00:49:44.41\00:49:45.75
he wants to make
them like I told you,
00:49:45.78\00:49:47.35
he wants to make them.
00:49:47.38\00:49:48.72
So he's learning
slowly but surely,
00:49:48.75\00:49:50.09
hopefully one day
he'll make them for me.
00:49:50.12\00:49:51.65
Now, what's your
favorite type of food?
00:49:51.69\00:49:53.89
Asian, actually it is.
00:49:53.92\00:49:56.42
I lived in Korea for a while
00:49:56.46\00:49:58.43
and I just fell in love
00:49:58.46\00:50:00.60
with the
culture and the country,
00:50:00.63\00:50:01.96
everything, but
especially the food.
00:50:02.00\00:50:03.60
So it's one of those foods
that kind of hits the spot.
00:50:03.63\00:50:06.57
And I love to make
it, it's so simple,
00:50:06.60\00:50:09.24
and quick and easy.
00:50:09.27\00:50:11.14
So I just enjoy making
it and eating it, of course.
00:50:11.17\00:50:13.61
Nice.
00:50:13.64\00:50:15.01
And have you always been like
00:50:15.04\00:50:16.38
big into veggies
and all that stuff.
00:50:16.41\00:50:18.65
I noticed like almost
each dish that we've made has
00:50:18.68\00:50:22.18
had some kind of
veggie in it pretty much.
00:50:22.22\00:50:24.35
We did.
00:50:24.39\00:50:25.72
As you could see, we
used a variety of vegetables,
00:50:25.75\00:50:28.49
a huge variety.
00:50:28.52\00:50:30.66
And yes, I have pretty
much always enjoy them.
00:50:30.69\00:50:32.73
We used to have a
farm when I was growing up.
00:50:32.76\00:50:34.43
We used to have our own garden.
00:50:34.46\00:50:36.23
So even the Brussels sprouts
that most people don't like,
00:50:36.26\00:50:39.27
we used to have
them in our garden.
00:50:39.30\00:50:40.64
So because we planted
them and it was hard, you know,
00:50:40.67\00:50:43.67
hard to get them going.
00:50:43.71\00:50:46.31
We'd appreciate
it all the veggies
00:50:46.34\00:50:47.94
that we were able to get back.
00:50:47.98\00:50:49.41
So yes, I enjoyed it very
much, enjoyed it right, yes.
00:50:49.44\00:50:51.81
Got you.
00:50:51.85\00:50:53.18
And let's see here.
00:50:53.21\00:50:54.55
So we've got the cucumber,
you've got the peanut sauce,
00:50:54.58\00:50:58.22
you've got the leaf lettuce here
00:50:58.25\00:51:00.59
and the wraps.
00:51:00.62\00:51:01.96
What else can you?
00:51:01.99\00:51:03.32
Could you put some
tofu in this maybe?
00:51:03.36\00:51:04.69
Tofu or even have avocado.
00:51:04.73\00:51:06.16
Avocado is a very good
option to put a little along,
00:51:06.19\00:51:09.76
you know, things of avocado
00:51:09.80\00:51:12.10
or tofu or other
kinds of vegetables,
00:51:12.13\00:51:14.90
other things that you may enjoy,
00:51:14.94\00:51:16.27
you can even put little peanuts
in there or whatever you know.
00:51:16.30\00:51:18.41
Now what if I wanted to
add a little vegan cheese,
00:51:18.44\00:51:21.48
put a little
vegan cheese in there?
00:51:21.51\00:51:23.18
Maybe I've never
tried them that way,
00:51:23.21\00:51:24.71
but I'm sure you can go
very, very creative with them.
00:51:24.75\00:51:27.48
Yeah.
00:51:27.52\00:51:28.85
Just kind of mix
it up a little bit.
00:51:28.88\00:51:30.22
Exactly.
00:51:30.25\00:51:31.59
But it's a great, great
thing to have in the summer
00:51:31.62\00:51:32.95
because they're very refreshing.
00:51:32.99\00:51:34.32
Crisp and refreshing. Yes.
00:51:34.36\00:51:35.69
Crispy.
00:51:35.72\00:51:37.06
Perhaps you've been
watching this program
00:51:37.09\00:51:38.43
and you're saying to yourself,
00:51:38.46\00:51:39.79
"I really want to learn
how to eat a healthy diet.
00:51:39.83\00:51:42.40
Maybe you'd like to
invite somebody from SanareLife
00:51:42.43\00:51:45.07
to an area near you.
00:51:45.10\00:51:46.60
We're going to go
to their contact info
00:51:46.63\00:51:48.27
at this moment.
00:51:48.30\00:51:49.64
If you would like to
contact SanareLife Consultants,
00:51:52.47\00:51:55.08
you may do so in
a variety of ways.
00:51:55.11\00:51:57.08
You may call
them at 817-719-3099.
00:51:57.11\00:52:02.25
That's 817-719-3099.
00:52:02.28\00:52:06.96
You may also write to
them at SanareLife Consultants,
00:52:06.99\00:52:09.82
1035 MLK Jr. Drive Northwest,
Atlanta, Georgia 30314.
00:52:09.86\00:52:16.60
That's SanareLife Consultants
1035 MLK Jr. Drive Northwest,
00:52:16.63\00:52:22.57
Atlanta, Georgia 30314.
00:52:22.60\00:52:25.11