If Yan Can Cook, So Can You!

GUESS WHO I GET TO MEET????? :D

The first ever Asian chef to have his own cooking show on Chinese cuisine on American television, a man with a strong desire to promote Chinese cuisine and Chinese culture, and a wonderful chef whose passion touched every one of his audience - CHEF MARTIN YAN! :D

I was very lucky to be able to attend Chef Yan's blancwok cooking demonstration in Towngas Cooking Centre (bought tickets on the day they take enrollments.. :P). Having watched Chef Yan since the age of 8, I was very excited, like a little girl meeting a Disney princess in Disneyland for the first time - I made sure I was there extra early so I can hopefully get to chat with him and maybe sneak an autograph or photo, was quite creepy I know but I can't help it!! How many times do you get to meet your idol in a lifetime? :)

So the theme of this cooking demonstration was health cooking with nano-ceramic cookware sponsored by Blanc. I hear all sorts of people saying Chef Yan's food is so-so - Yan can only chop they say. So I am here to verify all this and see whether this myth can be busted.

Let's start with his first demostration - Chicken and Beef Fruit Rolls

Mango, Kiwi, Asian Pears, Orange and Red Bell Peppers all sliced (or should i say julienned). Then rolling the mango, pear and orange bell pepper into marinated beef slices or kiwi, pear and red bell pepper rolled into the marinated chicken slices. Afterwards, sear on a pan till cooked and put on dish, and create a slightly sweet and sour sauce to pour on top of the dish.

He also kicked it up a notch on the spot as well, I was very lucky to try one of his dishes cooked by him!! :D The rolls weren't bad at all, although I do think the slices were a bit too thick, however, the fruit combination he chose for the beef and chicken get along quite well with each other. Keep in mind this cooking demonstration is targeted towards housewives who cook for their family so this dish is quite geared towards the target audiences (hence not much "wow" factor here).

Next - Braised Chicken and Mushrooms rolled in Chinese Cabbage

This dish is a very mild dish in a very "Chinesy" in a way. Chef Yan used juilienned steamed Chinese mushrooms and ham (he prefers Chinese ham but none were available on spot), Enoki Mushrooms, chopped beancurds and cooked Chinese vermicelli, stirfried and seasoned together and rolled into a piece of blanched Chinese cabbage (tied together by blanched Chinese chives). Dished and poured a sauce consisting of dark soysauce, oyster sauce, salt and sugar onto the cabbage rolls.

A very simple and easy dish, with very subtle flavors that doesn't make you feel guilty after eating 4 lettuce rolls. (Yes I'm a pig :P) This is definitely a dish that you can try to wow your kids as they will be too entertained by the rolls than to notice it consists of mostly veggies!! :)

Last but not least - Crispy Fish Fillet in Corn Sauce

My favorite dish of the night - whitefish fillets dipped in egg, breadcrumbs and bits of sesame seeds and fried to perfection. Coming after that, a nicely seasoned corn sauce consisting of corn bits, real crabmeat, creamed corn and stock seasoned with sesame oil, sugar, salt and cornstarch mixture poured right on top of the fried fillets.

This delightful dish can lighten up anyone's palette, it's not your ordinary crispy fish in corn sauce you get in Chinese takeaway restaurants as the fillets weren't soggy, fresh ingredients were used so you can actually taste the fish that's not overshadowed by the corn sauce with a hint of sesame. This dish will leave anyone, let it be kids, teens or adults, asking for more! So make sure you make loads of it. :)

The Verdict: MYTH BUSTED - YAN CAN COOK!

His dishes were simple, pleasant to the tastebuds and truly Chinese. He laid out all the steps very clearly and made it very easy to follow, and believe me, not everyone can demonstrate Chinese cooking in such a clear cut and entertaining way. I believe his success derives solely from his determination, wittiness and his passion to educate everyone about the art of Chinese cuisine.

As Chef Yan told me, all it takes is a "can-do" attitude - the willingness to learn, the craving for knowledge, the creativity that pushes you to think outside the box, and purely, the passion that holds this all together to drive us to reach our goals. 

These words of wisdom were derived from his past experiences, his determination and persistance led him to open a Chinese cooking class in UC Davis Extension where no one else did before, his pursuance of the master's degree in food and science to enhance his knowledge, opening a restaurant with a "lunch and learn" twist to educate his customers, which eventually led him to the world famous "yan can cook" TV series, to him now taking tours to promote the Chinese cuisines and culture and opening Chinese restaurants and culinary schools in China. 

This is a man we should all learn from, whether you watch him for a Chinese recipe, to learn about the Chinese culture or just for the sheer pleasure of watching him chopping off on his cleaver. A truly inspiring person to meet.

Thank you, Chef Yan, from the bottom of my heart. :)