Cook 30 for Kid's

Sizzling Soy & Ginger Steaks

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000022B


00:01 If you just joined us on Cook:30 for Kids,
00:03 we are cooking up a storm in the kitchen.
00:07 We have Anjali from Arkansas,
00:09 Xiang from China, and Tim from Illinois.
00:13 What's on the menu, guys?
00:15 Well, on the menu we have sizzling soy
00:16 and ginger steaks.
00:18 With cheesy potato mash.
00:21 And for dessert, macadamia lemon curd pudding.
00:24 Yum!
00:27 Starting to get thicker.
00:28 It's starting to get thicker, that we are making
00:30 amazing progress here.
00:31 We've got the...
00:33 The potatoes are probably nearly ready.
00:34 The tofu here is halfway through cooking
00:37 and the macadamia dessert
00:40 is getting thick which is great.
00:42 So we're just gonna quickly make
00:43 a marinate to go on this.
00:44 And a marinate, you think it's just like something
00:46 that's really flavorsome.
00:48 So we're gonna add some soy sauce,
00:51 where's some soy sauce?
00:52 Here we go.
00:53 So we just gonna put ingredients into here
00:55 and make this really nice marinate.
00:57 So we want about two tablespoons of soy sauce.
01:00 We're gonna add some honey, so if you can add about
01:03 the same two tablespoons of honey...
01:05 Yeah, same. Yup.
01:06 Okay.
01:07 Now we're gonna add something that you probably won't
01:09 think would go in this.
01:10 We're just gonna add some of my favorite ingredients green...
01:12 Is that enough?
01:14 Probably double amount there.
01:15 Green Thai curry paste
01:17 and this just adds a little extra bite,
01:18 it's full of just lovely lemon grass
01:20 and ginger and things.
01:22 Put that in there.
01:23 And we also gonna add some ginger,
01:25 and you can either add some fresh ginger.
01:27 Well, I'm just gonna use some pre-prepared ginger puree.
01:30 So if you can add two tablespoons of that?
01:32 Okay. Just two big blobs in there.
01:35 And also we're gonna add some lime juice.
01:37 So these are just wonderful flavors,
01:39 they're perfect and if you can just squeeze
01:41 the lime juices in?
01:42 The limes, these limes don't have pips.
01:43 Pips, oh...
01:45 So they don't have pips,
01:46 so you just squeeze them straight in.
01:48 I'll just put in.
01:49 Yup, don't need to put three fingers for these ones.
01:50 Oh, yeah, just...
01:52 So we'll do three limes, so that's probably around about
01:55 six tablespoons of that...
01:56 Okay, this is really thick.
01:58 Is it? Okay, good, excellent.
01:59 So we're actually gonna add little bit more milk or water.
02:02 Is it burning? Where's the water gone?
02:04 I'll just grab the pan for a second.
02:08 I'll grab this, I must have some water on that, in here,
02:10 so just gonna probably bake on the heat.
02:13 So we don't want it to kind of get that thick,
02:14 so you might, you need to add a little bit of more water.
02:16 I'll just have Tim stirring.
02:18 So as you can see that it's thickened up really nicely
02:21 and you can smell that lemon oil
02:23 coming out of there.
02:25 So it's really, really, really yummy.
02:26 So we don't want to burn, see here some of it's burned,
02:28 we kind of looking all those burnt things,
02:30 so just kind of, just keep massaging it.
02:33 And it's nearly done.
02:34 I might just turn the heat off,
02:35 you can turn the heat off, I'll turn off here.
02:39 And just give a little bit of a,
02:41 just mix it around so it's nicely mixed.
02:43 It will mix them through, so just give it a good mix.
02:45 Chef Jimmy, is it done?
02:47 I think now, they're ready in a couple of minutes,
02:48 you can turn that one over there
02:50 as well in that pan.
02:51 So how we're going with the marinate?
02:53 Yeah, it's good. This one isn't fully done.
02:54 So with the ginger, so we kinda give it a bit of a stir.
02:58 Oh, wow.
03:00 This gonna, you know, there's lots of flavor in there.
03:01 Yeah, yeah, there's a lot of flavor, it's good.
03:04 So we got the sweetness,
03:06 we got the bitterness from the lemon,
03:07 we got the saltiness from the soy sauce,
03:10 so it's really, really nice.
03:11 I'm just gonna add little bit more water,
03:12 it's a little bit thick.
03:15 Adding a couple of tablespoons of water.
03:18 If you want to turn those others ones over there?
03:20 They're not ready.
03:21 Turn them over anyway, they're getting pretty close.
03:24 Although, they'll probably be cooked as well but just,
03:26 we need to turn them over, keep moving.
03:28 And sometimes in cooking, you just go,
03:30 you just keep on moving, see, some of them are.
03:34 There we go, I think, it's all been great.
03:36 Oh, we're gonna add some sesame seeds as well.
03:38 So we're gonna add
03:40 couple of tablespoons of sesame.
03:42 Lid off this will be faster way of doing it.
03:44 Here we go. Oh, that's a lot.
03:47 All the sesame seeds and sesame seeds
03:49 when they are toasted have a really nice flavor.
03:50 So these will be very nice.
03:52 So just to marinate then we're gonna tip over
03:54 these lovely soy steaks.
03:55 That's cool.
03:57 So what we're gonna do now is just drizzle it over
03:59 like that.
04:00 Wow.
04:02 And here as well.
04:05 So if you can just mix it around,
04:07 just kind of give the pan a bit a wiggle.
04:11 Yup and it will just soak it up,
04:12 so give it bit of a stir, so you kind of, like that.
04:16 And all that tofu will get soak up those
04:19 wonderful, wonderful flavors.
04:21 Look at that.
04:23 From here, we got to stop.
04:26 Right.
04:27 Now we better get on to the potato mash,
04:29 so the potatoes I'm sure will be ready by now.
04:31 Just kinda get these off the stove,
04:33 they are gonna be really hot.
04:34 Oh, yeah. I think this custard is about done.
04:35 I'll just turn the gas off first,
04:37 so they don't get cooked.
04:38 Yeah, that's right.
04:39 That top one over there. Oh, this one.
04:41 So they don't get gas while I'm doing this.
04:46 So I'm just gonna pour them through a colander and, Xiang,
04:49 if you get that white colander in the draw there?
04:52 Oh, this one? Yup, that one there.
04:53 The one underneath. The big one or small one?
04:55 The big one. Okay.
04:59 Also we're just gonna drain the potatoes
05:01 through the colander like that.
05:05 And we're gonna pull them back in.
05:13 And we're just gonna take this over, here we gonna,
05:15 look at what's here.
05:16 Is that all finished cooking there
05:18 with the lemon curd thing?
05:19 Yeah, it's good.
05:21 That looks really good.
05:22 Doesn't it? Oh, yeah.
05:23 So we're gonna mash this.
05:25 So, Xiang, if you can just kind of
05:26 just mash it really harder,
05:27 trying to make it nice and soft.
05:29 Yeah, okay.
05:30 The tofu is really golden brown and looks really delicious.
05:32 That's awesome. Smells good.
05:33 Yeah, keep turning it.
05:34 And it will start to kind of crisping up more,
05:36 trying to burning it now you got this on it,
05:37 so really, see if it doesn't burn.
05:40 We're just gonna get this mixture
05:41 from the lemon curd
05:44 and we're just gonna pour it in here.
05:45 So we're just gonna pour this into all serving dishes
05:48 and as you can see it's kind of quite gloopy,
05:51 I don't think it's an official word.
05:53 We're just gonna pour these in here
05:55 and we're gonna put them in the fridge
05:57 just to kind of help it set
05:59 and just kind of cooling down a bit,
06:00 'cause they're kind of a cold dessert,
06:01 not a hot dessert.
06:04 Now it looks quite interesting at the moment,
06:05 but this will be really yummy when you kind of get into it.
06:08 So it's kind of like a healthy Creme Brulee.
06:12 I'll call it, it's probably the closest thing
06:14 that you can compare it to.
06:16 I've probably chosen the wrong instrument
06:17 to do this, we'll probably have to use here technically.
06:21 Here is the tool that's designed for it,
06:23 so we'll just use it, oh, that's much better, isn't it?
06:27 So there's four of us here, so we got four little desserts.
06:31 So, Tim, you can put those in the fridge somewhere
06:33 and we're just leaving kind of cool off a little bit
06:36 just for a couple of minutes before we serve.
06:38 Look at that, so this is great.
06:39 Don't try to strike it too much,
06:41 just kind of leave it like that.
06:43 Look at those.
06:44 They smell really nice. Yeah.
06:46 So when you're moving, try to pat down on things,
06:49 you kinda just generally want things moving
06:51 and go by gravity so...
06:53 Okay. And how these guys going here?
06:54 These ones here, you can see this pan isn't quite as hot.
06:57 This will be as equally young, even you kind of tell,
06:59 it hasn't kind of cooked quite as much as the other one so,
07:02 but will eventually get there.
07:03 So we can actually turn that off,
07:04 it's pretty much done.
07:06 So I'll just leave it there, I'll just add
07:07 little extra soy sauce,
07:09 just to kind of give it some, an extra topping.
07:13 Yum.
07:14 This is that sizzle.
07:17 The sizzling sound is really cool.
07:20 It's good.
07:22 So we're back to potato, oh, great mashing there.
07:24 Getting there.
07:25 So try and mash the edges there,
07:27 get into every little corner.
07:28 Yeah. Doing a great job.
07:30 You've done a great job there.
07:32 And all we're gonna do to make the potato mash
07:34 is add some almond milk,
07:36 so just gonna add round about a cup.
07:38 So if you can just keep stirring.
07:40 As we go, there should be a spoon over here
07:41 somewhere, one of those.
07:42 Yeah, yeah, yeah, spoon.
07:44 Stir that.
07:46 Keep those in the fridge there, Tim?
07:47 Yeah. Excellent. This is great.
07:48 Just mix?
07:50 Yup, just keep mixing around,
07:51 I'm gonna add three tablespoon for flaked yeast.
07:53 And these yeast flakes is just a really nice thing
07:55 to make things little hot, make it a little bit cheesy.
08:00 Tim, can you get a teaspoon of salt
08:02 and put it in here as well?
08:04 I'll just stir with my finger, here we go.
08:07 Just put that on that like that.
08:09 It's got really nice cheesy taste
08:11 for the potato, brilliant.
08:14 So mix that stuff around properly
08:16 so it gets evenly spread.
08:17 Yeah.
08:18 Put little bit more almond milk in here.
08:20 It looks really tasty.
08:22 This is gonna be really nice potato mash.
08:24 We also gonna need some parsley.
08:25 Oh, here we got, just parsley, parsley?
08:28 Oh, yeah.
08:30 So we just gonna chop some parsley for us,
08:32 if you gonna put this over here.
08:33 It's still hot so I'll leave it on the board.
08:36 We got a dish chopping board here,
08:38 just gonna chop some parsley, mix it through as well.
08:43 Give it a nice a green color.
08:45 Here we go, a little bit more milk, keep mixing.
08:47 Yeah, okay.
08:49 And that's gonna form the base for our potato mash.
08:51 We're gonna put the soy steaks on top with some of the juice
08:53 so with that as well, and the lemon dessert
08:56 and our meal, it's all done.
08:57 Look at that, guys, how easy was that?
08:59 That was really easy.
09:01 Yeah. Yeah.
09:02 I don't know cooking could be that easy.
09:04 Yeah.
09:05 That's really good looking stuff.
09:06 Exactly. Yeah.
09:08 Smells awesome.


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Revised 2017-09-28