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Private Notes
Martin gives a lesson on the distinctions of Dim Sum and shows how to cook some dumplings including Shrimp Har Gau.
In studio recipes:
Beef Dumpling
Translucent Shrimp Dumpling Har Gau
Golden Glutinous Rice Dumpling
Martin demonstrates Dim Sum specialties and explains the art of selecting the appropriate tea to compliment the meal.
In studio recipes:
Winged Chicken Feet in Black Bean Sauce
Steamed Beef Meatballs
Baked Beef Curry Puff
Martin discusses fish preparation. He takes us through everything from checking for freshness to cleaning and cutting. Cooking methodologies such as stir-frying, baking, and smoking are explained.
In studio recipes:
Grandma’s Fish Cakes
Fish Fillet in Ginger Wine Sauce
Fragrant Smoked Fish
Martin gives a lesson in how to prepare shrimp, crab and lobster. He answers questions such as what’s the difference between prawn and shrimp and utilizes every part of the crustaceans to cook including the shells.
In studio recipes:
Crab on White Clouds
Dai Leung Style Walnut Shrimp
Lemongrass-Flavoured Lobster
Martin demonstrates the preparation of mollusks, such as scallops and oysters and prepares some dishes with squid. The topics he covers include picking, cleaning and storing of these types of seafood and the methods used to cook them.
In studio recipes:
Sesame Macadamia Coated Scallops
Geoduck Winter Melon Soup
Mussels in Black Bean Sauce
Martin discusses the techniques for preparing a wide variety of poultry and their eggs.
In studio recipes:
Chicken and Vegetable Pillows
Home-Style Roast Duck
Twice Cooked Quail
Martin discusses the techniques and products used in Chinese Vegetarian cooking.
In studio recipes:
Crispy Bean Curd Sheet Wrap
Vegetable Cabbage Roll
Oven Baked Curry Gluten
Martin discusses the handling and preparation of different types of Asian produce.
In studio recipes:
Stir-Fried Vegetables with Chinese Sausage and Bacon
Twice Cooked Long Beans
Stir-Fried Gai-Lan with Ginger and Wine
Stir-Fried Pea Shoots
Martin gives a lesson in the appreciation of rice in terms of types, ways of preparation and methods of cooking.
In studio recipes:
Tangy Shrimp Topped Sizzling Rice
Clay Pot Seafood Rice
Savoury Glutinous Rice in Lotus Leaf
Martin explains the differences between types of noodles and how to prepare them.
In studio recipes:
Duel Noodle Salad
Seafood Chow Fun
Cold Noodle Bar
Who knew there were so many types of tofu? Martin did and he introduces us to them and other soy products, along with how to prepare with them.
In studio recipes:
Clay Pot Tofu Two Ways
Easy Tasty Tofu
Spicy Pressed Tofu
Martin showcases dried ingredients such as dried shrimp, fish and mushrooms. He compares the differences between using dried verses fresh ingredients and explains how to cook with the dried products.
In studio recipes:
Bowl of Prosperity
Mul Suh Vegetables
Grandma Yan’s Dried Shrimp Napa Cabbages
Seasoning is an important component of Chinese cuisine. Martin looks at different ways to use and prepare both fresh and dried seasonings.
In studio recipes:
Spicy Sichuan Tofu Chicken
Drunken Lemongrass Shrimp
Steamed Ginger Custard
