Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000017A
|
00:01 Whoa-oh-oh-oh Whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh 00:15 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Jeremy Dixon 00:26 from Revive Cafes in Auckland, New Zealand. 00:29 And today I'm going to share with you some amazing food 00:32 that you can cook in your very own home, 00:35 inspired from my cafes and cookbooks. 00:38 We're gonna be using healthy whole food ingredients, 00:41 so you can grab with energy and vitality and health. 00:44 So you can do God's will in your life. 00:47 And today we have two very special guests 00:49 on the program. 00:51 Welcome to Sam and Chloe. 00:52 Hi, guys. 00:54 Hi. 00:55 Great to have you. 00:56 So firstly, Sam, where do you come from? 00:58 I come from Mississippi. 01:00 Mississippi? That's great. And what do you do at school? 01:02 What are your favorite things at school? 01:04 I like swimming and singing. 01:06 Swimming and singing? That's great. 01:08 And you do them both at the same time? 01:10 No, but then it will be very complicated. 01:12 You should try sometime, it could be fun. 01:14 Probably so. 01:15 You could start a new kind of style of music. 01:17 Wow. 01:18 I didn't think about it that way. 01:20 And, Chloe, where do you come from? 01:21 I come from Nashville, Tennessee. 01:23 The home of country music. 01:25 And what do you get up to at school? 01:27 What do you like? I like science. 01:28 Science? I love science. 01:30 So what's your favorite science experiment? 01:32 Well, I like to crush a can with water. 01:34 You crush a can with water? 01:37 How do you do that? 01:38 Just pour water on a can and it crushes it? 01:40 Well, you put a little water in a can and then you may, 01:43 and then you put it on a stove 01:45 and then you wait for the water to boil 01:47 and then you put it in ice cold water. 01:49 Yes. And then it crushes. 01:51 Really? That's fantastic. 01:53 The more I study science, 01:54 the more I see how amazing God has created this world. 01:57 There's just so many interesting stuff in science, 01:59 isn't there? 02:00 It's just fantastic. 02:01 Well, we better get into cooking now. 02:03 So what is on the menu today? 02:06 Well, we have Asian tofu tacos 02:10 with lime, lettuce mingle. 02:13 And for dessert we have creamy mango ice cream. 02:17 I love ice cream. 02:18 Don't you, Sam? 02:20 It sounds delicious. 02:23 Okay. We better get into some coming. 02:25 Does that sound like a delicious menu? 02:27 Yes. Yes. That's great. 02:28 We're gonna show you guys 02:29 how easy it is to make delicious healthy food. 02:32 Now before we start, 02:33 one important principle of cooking 02:35 is to make sure we kind of get prepared. 02:37 You can't just rock on to a kitchen any odd time 02:39 and make delicious food. 02:40 A little bit of planning goes a long way. 02:43 We got a clear counter here. 02:45 We got a pan on the stove there. 02:47 We've got a chopping board ready, ingredients out, 02:50 great attitude and we're ready to go. 02:52 Yeah. 02:54 Okay. So we're gonna make tofu tacos. 02:55 Wow. 02:57 So the first ingredient for those is gonna be tofu. 02:58 Have you guys tried tofu before? 03:00 Not really. Okay. 03:02 I have. You have? Okay. 03:03 We'll just give it a little bit of go, 03:05 see what you think of it. 03:06 So we'll just start this. A tofu comes out... 03:07 This you get it from the supermarket. 03:09 And basically it's just soybeans and I was gonna... 03:10 It normally comes with water, 03:12 so I'm just gonna drain it out here. 03:13 Just drain the water out. 03:15 And it comes in a big slab like this, 03:16 does that look beautiful? 03:18 Yeah. 03:19 Well... 03:20 Not really, does it? Not really. 03:22 So you want to try a bit? Have a little go. 03:24 Have a little bit of a try and see what you think. 03:26 Tell me what you think it taste like? 03:28 This is tofu. This is scary. These guys have interest. 03:35 Okay, you don't like it? 03:36 No. Okay. 03:37 Well, We have job today. 03:40 We're gonna make this tofu taste amazing, okay? 03:42 So you gonna throw that in rubbish bin. 03:44 Probably you want to clean your hands there. 03:46 Wash your hands. 03:47 Then wash your hands before which is great. 03:49 Okay, not a good start for this program. 03:51 But we're gonna make this tofu taste amazing. 03:53 That's our job today. 03:54 And guess what, what? 03:56 Chef's job is you take bored ingredients 03:57 and lots of flavors and things in them 03:59 and make it taste amazing. 04:00 You guys not feeling sick or anything? 04:02 Not bad. 04:06 Okay. So, we'll just drain this one as well. 04:09 We're gonna use two packs of tofu. 04:10 I'm just gonna turn on the, 04:12 this guy here and get the gas going. 04:15 So first I'll get you to chop it up and we just... 04:18 Actually you're gonna crumble it. 04:19 So I'll give you one of these each. 04:23 And if you can basically crumble it into this pan. 04:26 So what you do is just pick half 04:27 and just basically got this. 04:31 You can do that? It's in the chunks. 04:32 So I'll give you guys one each 04:34 and if you can just crumble it in there into big, big chunks. 04:39 You might pick off little bits of the end 04:40 rather than try to do the whole lot at once. 04:42 But I love your enthusiasm there, Sam. 04:44 That's great. But just pick off a little bits. 04:46 We just gonna crumble it in. 04:47 So tofu is made from soybeans, which is a high protein product 04:50 and it's a great alternative to meat. 04:53 And as these guys showed 04:54 and it actually tastes really, really horrible 04:56 when you eat it raw. 04:57 But we're gonna inject so many flavors 04:58 into this today. 05:00 It's gonna be delicious. 05:02 So we just clear the counter here. 05:05 So the gas is on. 05:06 So this is currently full of water. 05:08 So what we're doing when you cook things, 05:10 it's all about basically releasing water. 05:12 So tofu is soybeans and water. 05:14 By cooking it, the steam will come out 05:16 and water will be released, it will kind of become firmer, 05:18 more flavorsome, it become a little bit brown 05:21 and will start become more flavorsome 05:23 with the other ingredients. 05:24 I'm gonna add some oil, 05:26 probably around about one tablespoon of oil, 05:27 just to help it cook. 05:31 And, Sam, your job shortly will be to stir that, 05:35 just keep it stirring. 05:36 So it becomes nice and cooked through. 05:39 You got it. 05:41 That's great. 05:43 So let's clean the water of the bench there 05:45 or counter as you guys call it in America. 05:47 In New Zealand we call it a bench. 05:49 Like you call it a bench here when I first came to America, 05:51 no one knew what I was talking about. 05:54 So we want to add some flavor to that. 05:55 So we're gonna make a marinade. 05:57 So if you gonna stirring that 05:59 and you can just wash your hands over there 06:00 and you got some towels here. 06:03 So we got on high 06:04 and this will probably take around 06:06 about five to ten minutes I think to do. 06:07 So when you're stirring, 06:08 I'll give you a little bit of tip. 06:10 Have you stirred before? No. 06:13 Oh, well, so you're first time cook? 06:14 Yes. Fantastic. That's great. 06:16 So we're gonna... 06:17 This guy is gonna learn a lot today. 06:19 And what about you, Chloe? 06:20 Have you cooked before? 06:21 I have. 06:23 So we have got today an expert chef from the kitchen 06:24 and a first time cook and that is fantastic, 06:26 because we can then show you 06:28 that Chloe is gonna learn some new skills 06:32 and Sam is going to... 06:35 I'm gonna show you 06:36 how a first time cook can cook things. 06:38 And does your mother let you cook in the kitchen? 06:40 No. Really? 06:41 She never lets you in the kitchen? 06:43 No. 06:44 Well, after today she is gonna have you in the kitchen 06:46 cooking all your meals to your family. 06:49 Is it gonna be a big change? 06:50 That's great. Great. 06:51 So when you're stirring, you want to basically get the... 06:53 You want to lift things up. 06:55 So basic, get nice and low 06:56 and deep and pull things up like that. 06:58 So we don't want to just be 06:59 just kind of just playing with on the top, 07:00 we want to be stirring and getting under 07:02 and moving it around, okay? 07:04 Okay. So give that a whirl. 07:05 Yes, sir. 07:07 So, Chloe, as you're gonna make a marinade. 07:10 Now marinade is kind of like a sauce with lots of flavor. 07:13 So that tofu tasted pretty, pretty avert. 07:16 So we're gonna make it taste amazing with a marinade. 07:17 Okay. 07:18 So I'm gonna get you to put some things in here. 07:21 So in this marinade, 07:22 well, first you're gonna add some tamari or soy sauce. 07:25 So if you can put in there, just check the recipe. 07:28 So four tablespoons. 07:29 There's a tablespoon measure. Okay. 07:31 And when you're measuring out, 07:32 you want to make sure you're measuring out, 07:33 you probably doing a four 07:35 so it's basically level on the top. 07:36 So if you can four tablespoons in there, 07:37 that would be great to make a nice marinade. 07:40 The second ingredient is ginger. 07:43 And ginger is a favorite ingredient of mine. 07:45 It can come as a big kind of block or a root, 07:47 but you can find in the supermarket 07:49 these little ginger things, sort of pre kind of cut for you 07:53 which makes life a lot easier. 07:55 And we want two tablespoons of ginger. 07:59 It's great. 08:02 Oh, great measuring there. 08:03 It's awesome. 08:05 Nice and accurate. 08:06 You definitely had experience. 08:08 So what you like cooking in the kitchen, Chloe? 08:10 My favorite is cookies. Cookies? 08:12 And what flavor cookies? 08:13 I like chocolate chip. 08:15 Chocolate chip cookies. 08:16 Anything else you cook? 08:17 I like to make cupcakes. Cupcakes? Oh, brilliant. 08:20 So you like the stuff that looks good and taste good. 08:22 Well, that's great. 08:23 Well, those things may not be healthy all the time 08:24 but I'll show you some good healthy stuff today. 08:26 Well, you got some there. 08:28 And you bought two tablespoons of ginger. 08:29 Okay. 08:30 So if you want, you can just get the normal ginger 08:32 and chop it up yourself but this is a much easier way. 08:35 Fantastic. 08:38 We also gonna use some lime and lemon juice. 08:41 And limes and lemons have amazing flavor. 08:44 They are a little bit acid, 08:45 but they just really add a nice tartness 08:47 and kind of round off dishes. 08:48 So we're gonna use some of those. 08:50 So just chop these in half and see if you can, 08:53 you got the strength to squeeze these guys in there. 08:55 So you want around about two tablespoons of each. 08:57 Okay. 09:01 Chloe, excellent, squeeze it in there, 09:03 it's going everywhere. 09:05 Now you're good. 09:06 Just a little bit extra, it doesn't matter. 09:07 Oops, we've dropped the spoon. 09:09 Oh, nice one. 09:10 There's plenty more over there 09:12 if you want to start with the new one. 09:13 Oh, okay. 09:14 Oh, you're gonna wash that one. Brilliant. 09:16 Good stirring there by the way. 09:17 For first time stirrer, you're doing awesome. 09:18 Thanks. 09:20 How's it going there? 09:21 Now, you're feeling it one with the food, 09:22 you kind of becoming a chef. 09:24 You feeling that kind of chef thing coming on for you? 09:26 I think so. Excellent. It's great. 09:30 Now when I say lemons and lime 09:32 and we also gonna add some honey or some sweetener. 09:36 So you can use honey, you can use date puree, 09:38 you can use agave, 09:40 so some kind of healthy sweetener 09:41 rather than using raw processed sugar. 09:46 Oh, coming really well. Look at that. 09:48 I'll just get these in here. So I'll squeeze in these ones. 09:51 Let's get two. 09:52 Oh, there's press probably close enough. 09:54 These kind of recipes are very... 09:55 You are somewhat baking where everything is fixed. 09:57 I'll just squeeze in. 09:59 These lemons are really hard. 10:02 I'm squeezing through my finger to catch the pips there. 10:06 So we got more pips in your food. 10:08 They're kind of little bit crunchy. 10:10 It's probably at one tablespoon and two tablespoons. 10:12 And so these are very, very... 10:13 You can be very rough here. 10:15 And if you can start putting in two tablespoons of honey. 10:18 Okay. 10:20 So as you can see, these are very flavorsome ingredients, 10:23 that is gonna kind of infuse into the tofu. 10:25 When the tofu gets hot, 10:26 they will just suck these flavors right in. 10:30 And we're also gonna add a little bit of heat. 10:32 You guys like having hot food? 10:33 No. Just a little bit. Not really? 10:35 Not really. Just a little bit? 10:37 So the good thing about this is, or any kind of food, 10:38 as you can control how much heat you want. 10:41 Some people like scorching burning food. 10:43 I think it's a little bit crazy myself but I just like... 10:46 Some of us like a little bit of heat in a dish and I mean, 10:48 it even actually taste hot, 10:50 but it's kind of rounds it off nicely. 10:52 So again this is optional. 10:53 So we've got some... 10:55 You can use either fresh chilies, 10:56 but this Thai red curry paste are really good as well. 10:59 So they come from Thailand. 11:00 They are mixed with chilies and other things. 11:02 You got to watch out, 11:03 some of them are full of shrimps 11:04 and fish things, if you don't want. 11:06 This one here's a really good one 11:07 that doesn't have any. 11:09 So we're gonna put in just a little bit. 11:10 I'm just gonna put in like half a teaspoon. 11:13 Just that much there, we just got a little bit of heat, 11:15 little bit of flavor. 11:16 So you can put it in there. 11:17 And if you can start stirring it around. 11:19 Give that a bit of mix around. 11:22 Lovely. 11:24 So as you can see some water developing here on the bottom. 11:27 You're doing a great job there. 11:28 For the first time she... 11:30 Isn't he doing amazing? 11:31 Lovely stirring, getting everything cooked. 11:33 We got on high. 11:36 You can do good stir around. 11:38 There's a little bit of tidy up here. 11:40 Have you cooked anything in the kitchen before, 11:43 anything at all? 11:44 Nothing. Nothing? 11:45 Nothing ever? Ever. 11:47 You have burned anything? 11:49 Except for popcorn. 11:51 Popcorn? 11:53 Well, that kind of counts. Excellent. 11:55 So here we have this marinade all lovely and done. 11:57 So it's like, really nice full of it, ginger, 11:59 chili, lemon, lime, it's just gonna be, 12:03 and tamari or soy sauce. 12:05 Tamari sauce also is a similar thing. 12:07 And that we'll just basically make that taste amazing. 12:11 So what's next on the list? 12:14 So that, with these probably have another couple of minutes. 12:17 So you keep cooking that, you keep stirring 12:19 and that water will come out 12:20 and then it will start to brown up eventually. 12:22 Okay. 12:23 So mean while we want to have the filling. 12:26 So in the taco we want to make, have some lettuce. 12:30 So you want something fresh in the dish as well. 12:31 So we'll just get this lettuce out. 12:33 What do you call this kind of lettuce? 12:37 Where I come from they call it an iceberg lettuce. 12:38 Does it what we call it here or just lettuce? 12:42 Just lettuce? Okay. Just lettuce. 12:44 So it's a nice crisp lettuce. 12:46 And this is gonna be the filling here. 12:48 So we're gonna just not use these. 12:49 We're gonna put a little kind of a bit of dressing on 12:50 to make it taste extra special. 12:53 Now tell you where these tacos came from. 12:57 There's a craze, 12:58 there's a craze in California whereby... 13:00 If you heard of the tofu, the taco trucks in California? 13:04 So basically in California when you go there, 13:06 on the side of the street, there's all these taco trucks. 13:08 So people come in and they get tacos in the side of the street 13:10 in these big kind of vans. 13:12 And there's one that started up, 13:13 they call it a Korean taco truck. 13:15 And it became so popular. 13:17 It just popped up in random places 13:19 and people would come from miles around to find it, 13:21 they will disappear. 13:22 Then they will tune up two days later 13:23 and ever on to be on the Facebook and Twitter 13:25 saying, its tofu truck is in this address. 13:27 They want to go from miles around to find it 13:29 because they had amazing tasting tacos. 13:31 It's so cool. 13:32 Exactly with like an Asian flavor. 13:34 So because taco is normally Mexican 13:36 and these were kind of all very Asian flavors 13:39 so something different. 13:41 But they had a tofu or a vegetarian one. 13:44 So I got to try one once, 13:46 and this is kind of my version of their great taco, 13:48 there on tofu taco. 13:50 So this is where it came from. 13:52 And I think mine taste just as good. 13:55 So I'm just gonna slice off some lettuce here. 13:57 And this is gonna... 13:59 This is the filling that's going to go in the taco. 14:02 We're gonna make this a bit extra special as well. 14:03 So just chop it up. 14:05 So lettuce is actually one of the most dangerous things 14:06 to chop. 14:08 In my, in my cafes, 14:09 if the people that get knife cuts 14:10 is always doing lettuce 14:12 because it seem so easy 14:13 but somehow it seems to get you when you're splitting it. 14:17 So we just kind of chopped out, will use a big knife. 14:19 I'll use a bigger knife like this. 14:22 I'm just gonna chop it out. 14:23 As you can see this is really lovely and crisp lettuce. 14:28 You just chop it up, so it's nice and eatable. 14:30 Not too small, not too perfect 14:32 and we call this kind of rustic cooking. 14:34 So it's not, every individual piece is the same. 14:36 Just lots of different kind of textures and colors 14:39 and put that in there like that. 14:44 Now let's check my recipe and see what's on there. 14:46 So in this we're gonna add... 14:48 What do you guys call these? 14:51 Onions. Onions? Cool. 14:53 Well, they say green onions. 14:55 We call them spring onions. 14:56 They are different names for them. 14:58 So I'll just gonna wash those in the sink a little bit 15:00 and give them a little bit of wash 15:02 and we'll put some in there as well. 15:04 And also on this we're gonna have some more lime juice. 15:08 So we'll just add some lime juice here. 15:15 Like that. 15:16 And we also gonna add, it's little more tamari 15:18 so it's gonna have a few similar ingredients 15:20 than the other one. 15:21 It's just enough to just give a little, 15:23 a little bit of extra spark or a little bit of flavor. 15:27 Great. And can I use it to chop some of these? 15:30 So if you can just, I'll just start you off. 15:32 So when you chop them, 15:33 I'll just give you a little knife. 15:35 So we'll chop the ends off. 15:37 And if you can just, just chop them like this 15:40 and make sure you go all the way through 15:42 and keep your finger well away. 15:43 How's that? See if you can chop these up nice and finely. 15:46 So when you're chopping, you want to be slicing. 15:48 You don't want to push down, you want to be slicing through. 15:50 So try and use a knife to the wood. 15:52 Fantastic. 15:53 Lovely. 15:55 You're slicing backwards, that's fine. 15:56 Some people slice forward, some people slice backwards. 15:59 Lovely, look at that. 16:01 So keep slicing that. 16:02 And that's the lettuce kind of almost nearly done. 16:05 Let's have a check on the tofu. 16:07 How's it looking? It looks good to me. 16:09 It's great. Good stirring there. 16:12 Still bit more moisture in there 16:13 and probably leave it another couple of minutes 16:15 and then we'll add to the dressing. 16:19 Just looking great. 16:21 So you think, you're almost ready to try it again? 16:23 I didn't put you off tofu for life? 16:25 I think so. 16:27 But when you taste these, 16:28 you will know that they are amazing. 16:30 So look at that. 16:31 Yeah. Very good product. 16:34 Okay, beautifully cut there. Look at that. 16:36 If you want to put that in with the lettuce. 16:38 Just great. 16:39 Yeah, put it in there and the lettuce is done. 16:42 And we've made a fantastic start on our tacos. |
Revised 2017-08-28