Cook 30 for Kid's

Indonesian Gado Gado Vegetable Bowl

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

Home

Series Code: KCT

Program Code: KCT000029A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, whoa-oh-oh-oh
00:11 Whoa-oh-oh-oh-oh
00:15 Whoa-oh-oh-oh
00:18 Whoa-oh-oh-oh-oh
00:20 Yay!
00:23 Welcome to Cook:30 for Kids.
00:25 I'm Chef Jeremy Dixon from the Revive Cafes
00:28 in Auckland, New Zealand.
00:30 And today, I'm gonna share with you
00:31 how you can cook a deliciously healthy restaurant quality meal
00:35 in your very own home kitchen.
00:39 Today, we have two very special guests with us.
00:41 We have Amarie and we have Shai,
00:43 all the way from Georgia.
00:45 Welcome, guys.
00:46 Thanks for coming. Thank you.
00:47 It's awesome to have you here.
00:49 So I was just gonna ask you a few questions
00:51 so the kids at home can get to know you a little better.
00:53 So we'll start with you, Amarie.
00:54 So what is your favorite vegetable?
00:59 It's saute onions.
01:00 Saute onions? Yes.
01:02 They're nice and really light and sweet, aren't they?
01:05 They go well in many dishes.
01:06 And what's your favorite vegetable?
01:09 My favorite vegetable is cabbage.
01:11 Cabbage.
01:12 I bet there's actually not many kids
01:13 that they have the favorite vegetable as cabbage.
01:16 So how do you like having cabbage?
01:18 I like my cabbage like, kimchi and I like it raw.
01:22 Raw cabbage, wow? It's great.
01:24 Kimchi is a Korean dish. Yes.
01:25 And it's great with cabbage.
01:27 So that's great and it's great in coleslaws
01:28 and other dishes as well.
01:30 Awesome!
01:31 And so, Amarie, what is your favorite fruit?
01:34 My favorite fruit is watermelon.
01:35 Watermelon.
01:37 Well, look, we've got some on the program today.
01:38 You're gonna enjoy this dessert,
01:40 we've got coming up.
01:41 And so, Shai, what's your favorite fruit?
01:43 My favorite fruit is apple.
01:44 Apples.
01:46 Is it like cooked apples or apples or normal apples?
01:48 What's your favorite apple kind of way to have it?
01:50 Raw apples. Raw apples.
01:52 It's just taking it and eating it?
01:53 Yes.
01:55 That lovely delicious crunch
01:56 and they're very healthy for you too.
01:58 Yes. It's fantastic.
01:59 Well, we better have a look.
02:01 So, guys, what's on the menu today?
02:04 Indonesian Gado-Gado vegetable bowl with saute salt.
02:10 And for dessert, we have tropical fruit with lime.
02:14 That sounds delicious.
02:15 I cannot wait.
02:17 Okay.
02:18 To start with, we're gonna start with a clear bench.
02:19 It's really important before you start cooking,
02:21 a few minutes clearing things away,
02:23 putting the dishes away,
02:24 keeping the food out can save you a lot of time later.
02:28 So we've got a chopping board, got a knife,
02:30 all our ingredients out, we've got a pan and a pot here,
02:33 boiling water that's just been boiled in the jug.
02:35 And are you ready to go?
02:37 Yes. Yes.
02:38 Okay, so the first job we're gonna do
02:40 is the thing that's gonna take the longest.
02:41 So always think ahead, what's gonna take the longest?
02:44 And the thing that's gonna take the longest now
02:45 is the potatoes.
02:47 So gado-gado is an Indonesian dish.
02:49 It's like a nice big combination
02:51 of lots of different vegetables
02:53 with an amazing saute sauce.
02:55 So potatoes are major part of this.
02:57 So we just get, you've chopping potatoes.
03:00 So we've got this beautiful little baby potatoes.
03:02 Don't they look really gorgeous?
03:04 Tell me, it's in supermarket.
03:05 You can just choose normal big potatoes if you want.
03:08 But, oop, they're going everywhere.
03:10 They're trying to escape.
03:11 So, Shai, if I can let you to cut these in half.
03:15 So just basically put your hands around them
03:17 and just cut them in half like that.
03:19 And we'll put them into this pot over here.
03:20 So if you can start chopping those away
03:23 and we're just gonna put the gas on here
03:25 and I'm going to get some boiling water and put this in.
03:30 So why do we use baby potatoes?
03:32 Well, baby potatoes have
03:33 a really beautiful shape about them.
03:35 They just look beautiful and nice.
03:37 So if you can use them, that's great.
03:38 If you got a big potato, just chop it up into cubes.
03:41 That will be fine also.
03:42 But really can, you wanna look for different shapes
03:44 when you use things.
03:46 Okay.
03:47 So it's getting bubbling there
03:48 so we'll put that in there shortly.
03:50 Do we cut the grape tomatoes too?
03:52 Yeah, the grape tomatoes,
03:53 yes, we'll cut those later before we put them on.
03:55 So this is a good job that's coming up.
03:57 So the next job we're gonna do is we're going to,
03:59 while you're cutting those is put the tofu on.
04:01 So we got a really nice panfry tofu
04:04 that we're gonna put with this dish.
04:06 So we'll just put this gas on here nice and high.
04:08 Those of you, who use tofu before,
04:10 you could buy it in the supermarket
04:11 in packets like this.
04:12 Have you tried tofu before?
04:14 Yes. It's quite nice, isn't it?
04:15 But you got to cook it,
04:16 it doesn't taste that nice when it's raw.
04:18 So I'm just gonna just cut the packet open.
04:22 And inside, there's lots of water.
04:23 So, Amarie, if you can go over to the sink
04:26 and just let all that water drain out.
04:28 So we don't get it over here. Oh, yeah.
04:30 Just go to the sink and let it drain out.
04:31 That'd be wonderful.
04:34 Oh, yeah. It's draining out.
04:35 Yep, that's great.
04:37 It shouldn't be too much in there.
04:38 Bring it back here.
04:40 How are those potatoes going? Look at that.
04:41 They're going very well.
04:43 That's great, get chopping there.
04:44 That's awesome. It's filling everywhere.
04:46 Just give you a hand and do a couple as well.
04:48 It's good to always do things in team.
04:50 They like to roll away, don't they?
04:51 Yes.
04:52 These are beautiful little potatoes.
04:54 You can also get kind of colored potatoes as well.
04:56 Oop, they're going everywhere.
04:58 Oh, thanks.
04:59 So if you can see if you can rip up
05:01 the top of the packet open there, Amarie?
05:03 So just put it here
05:04 and just see if you can open the packet there?
05:07 From here? Yep.
05:08 And, Shai, if you can put all those potatoes
05:10 in that boiling water?
05:12 All right!
05:13 So it's boiling water, so you wanna kind of drop it
05:15 and let your hands move away quickly.
05:17 So it'd be great. Get them in there.
05:19 Look at that.
05:20 So we've got this tofu there.
05:22 This is just made from soy beans.
05:23 So we're gonna use this.
05:26 And by itself, it doesn't taste that nice,
05:28 like anything that's kind of raw,
05:30 but if we put lots of some flavor with it,
05:32 it's actually really delicious.
05:35 So what we do to make it, we just simply,
05:38 you can help put the potatoes in if you like into the pot.
05:41 So those potatoes will probably take around about,
05:43 probably about 15 minutes
05:45 I think to get cook and get soft.
05:47 Yep, there you go.
05:49 Careful, it's boiling, just drop them from...
05:51 Yeah, drop from the low.
05:52 That way, they're not gonna splash as much.
05:54 Nice one.
05:57 And then, we just gonna chop this tofu into cubes.
06:03 That's great.
06:04 So we're just gonna just slice it through here like this.
06:08 And then we're gonna laid in the same pattern.
06:10 So if you wanna chop it up into little kind of squares,
06:13 so we got cubes, that'd be great.
06:15 So when you're using a sharp knife,
06:16 always make sure you got your parents supervising.
06:18 Probably little bit bigger.
06:19 So probably about twice that size.
06:20 Okay.
06:22 Brilliant, so that one centimeter or half an inch
06:24 and keep it in formation 'cause we're gonna go
06:25 and cut it back the other way shortly.
06:27 It's wonderful.
06:29 We're just gonna add a little bit of oil
06:30 to that black pan there, Amarie.
06:32 So round about one tablespoon.
06:35 So just keep pouring until I say stop.
06:36 Yep, that's perfect.
06:38 Wonderful, great
06:40 and then we can basically got those there, cut there,
06:42 where then you can basically turn them around
06:44 and you can start slicing that way
06:46 and cut them into cubes.
06:48 So you don't need to be cutting
06:49 every single slice multiple times
06:51 probably double the thickness.
06:52 So cut about there.
06:54 That's great.
06:56 So basically by lining them up like that,
06:57 that's gonna save a lot of time in your chopping.
07:00 How's that looking?
07:02 So why do we use extra firm tofu?
07:05 Awesome, awesome question,
07:06 so firmed tofu will stick together.
07:08 If you get some of the soft tofus
07:09 or the silken tofu,
07:11 this will just turn to kind of mush
07:12 or turn to kind of you know, almost yogurt type texture
07:14 so you wanna keep it as cube.
07:16 So, yeah, extra firm tofu so, you put them in the pan.
07:19 Yeah, it might sizzle a bit
07:20 so be careful while we're doing that.
07:22 Just put it in.
07:24 That's great.
07:26 And, Amarie, if you can grab it...
07:27 Whoa!
07:29 There's lots of moisture in tofu
07:30 so you want to get rid of the moisture.
07:32 Yes.
07:33 So, Amarie, if you can go and grab a spoon,
07:34 a wooden spoon,
07:36 and you can be in charge of stirring this.
07:39 It will sizzle for a little bit to start with,
07:41 but you know, it should kind of calm down.
07:44 This is how my mom gets the moisture out of tofu.
07:47 Exactly, so this is gonna kind of reduce down
07:49 and hopefully brown up.
07:50 What do you think?
07:52 So when you're stirring,
07:53 you wanna basically get in there
07:55 and move everything around
07:56 so it doesn't burn, so.
07:57 And when you do it, be really gentle,
07:59 because if you get too aggressive with it,
08:00 it will start breaking down.
08:02 We wanna keep them like cubes type
08:03 so just a very gentle kind of stir with it there.
08:06 That's wonderful.
08:08 And I want to see this pot handle here,
08:09 I'll just turn this around,
08:11 you want the pot handles to be away from you
08:12 or else, if they are in front of you,
08:14 you can knock them off.
08:15 So it's really good safety tip to have.
08:16 And let me move this pan on here as well.
08:18 Yeah, that's great, so gentle stir,
08:20 just keeping it moving.
08:21 That's a brilliant, brilliant start.
08:24 I really like when my tofu is nice crispy and brown.
08:27 It's nice, isn't it?
08:28 So that'll be like that
08:30 in probably about five or ten minutes.
08:31 Yep.
08:32 So we're gonna start making this gado-gado
08:34 and it's just basically a collection of vegetables
08:36 with a nice saute sauce.
08:37 So I'll just give this board little bit of a wipe.
08:40 And then we can start cutting all of our vegetables.
08:47 So we're gonna start with some cabbage
08:51 which is your favorite vegetable.
08:53 Look at that.
08:55 So we're gonna cut it there.
09:01 And what we're gonna do is just cut it into quarters,
09:05 and we're just kind of just cut off the core there.
09:08 As you can see, it's quite,
09:10 you know, you don't eat that bit there.
09:11 And any leaves like there that are kind of wrapped,
09:13 but underneath is this beautiful purple kind of color.
09:16 So if you can just slice it
09:18 just really thinly through there,
09:19 so we've got nice long thin slices.
09:21 That will be wonderful.
09:23 So when you're slicing over, you slice the knife through,
09:25 you're not pushing the knife down,
09:26 you're gonna slice it through.
09:28 And that lets the blade do the work
09:29 and that makes a lot of easier for you.
09:31 So it's quite a tricky shape to hold that one.
09:34 Yeah.
09:37 I'll just clear the counter
09:38 or some of things we've got here.
09:43 That's our first vegetable, that's great.
09:45 We're also gonna do some these lovely green beans
09:48 you can get from supermarket.
09:50 So we've got these here.
09:52 So we're gonna do, gonna cook these.
09:54 And what we're gonna do is instead of using another dish
09:57 to actually cook them,
09:59 we're just gonna put them in with the potatoes.
10:00 Okay.
10:02 So they'll take about five minutes.
10:03 So we'll peel them now and get the ends chopped off.
10:06 Now, put 'em at one corner there.
10:08 So what we want, we want to cluster the colors.
10:10 We want to make sure we got
10:11 a different color in every area.
10:13 We're not gonna spread it around as one big dish.
10:15 And you get maximum color impact like that.
10:18 So if you can chop off the end of these,
10:19 guys, you can probably get it like a couple of them together
10:23 and line them up and kind of,
10:25 you know, chop off the end like that.
10:26 That can save some time.
10:28 So kind of line it, you might want to try it
10:29 let's say three up.
10:31 If you're gonna chop those ends off, that'd be great.
10:32 Smart.
10:34 And we just put them into a bowl temporarily.
10:37 We're gonna cook them.
10:39 So we'll just put them in the bowl
10:40 and they'll go in the water later.
10:42 So we're doing few little jobs now
10:43 to kind of help us out later now that we've got some time.
10:47 Now, what other vegetables we got?
10:48 We got some cherry tomatoes.
10:50 So when you get cherry tomatoes or grape tomatoes,
10:52 all these different names of them,
10:54 it's really good to get them, different colors.
10:57 You can get red ones and orange ones.
10:59 I've even seen little black ones as well
11:01 and purple ones.
11:02 So you can get some really cool colors,
11:04 but even these red ones is fine,
11:05 or even just normal tomatoes, but the more kind of,
11:08 when you're thinking color, thinking shapes and textures,
11:11 a little bit of extra effort that you can make
11:12 your dish look just that little bit extra special.
11:15 And that's what makes the difference
11:16 between home cooking and restaurant meals
11:18 is that little bit of care that you do.
11:19 So next time you select your vegetables,
11:22 just think about what can make them more special.
11:26 There we go. We're nearly done.
11:27 I'll just put them in there.
11:29 All right. There we go.
11:30 So we reserve those for later.
11:32 And now we're going to chop out some of these cherry tomatoes.
11:34 So cherry tomatoes are nice when they're chopped in half.
11:37 You kind of get that nice bite through the middle part of it.
11:40 So if you want to just get rid of some of the stuff here,
11:43 excuse me, I'll just clean the knife
11:47 and get rid of those off the board
11:48 and if you want to start chopping
11:50 some of those cherry tomatoes in half.
11:53 Oop, there's a rotten one there.
11:55 But the rest are looking great.
11:58 So just chop them in half like this, just do...
12:00 There you go.
12:02 That'd be great.
12:04 And put a cluster of red ones here
12:05 and a cluster of the yellow ones there.
12:07 So probably around about ten I think.
12:09 So this is gonna be very colorful.
12:11 Very colorful indeed
12:13 and that is the main thing you wanna do with the dishes.
12:15 If there's one thing you can learn from today
12:18 about cooking, it's this,
12:19 color is everything.
12:21 And just one dish,
12:22 one little color or pick the ingredient
12:25 can transform a dish
12:26 from looking average to looking amazing.
12:28 And have you guessed which color is normally missing?
12:33 Guess the color.
12:34 There's one color that just transforms every dish,
12:37 any ideas?
12:38 It's green.
12:40 So most recipes end up looking generally
12:42 red or orange or brown in lot of cases,
12:45 adding a bit of herbs or something green
12:47 can just transform a dish.
12:48 So it's often the answer.
12:50 But just think, you'll now look at the dish and think,
12:51 what color of a rainbow
12:53 can I add here to make it look beautiful?
12:55 It's a great cooking principle.
12:58 We're gonna use some cucumber as well.
12:59 So I've got a cucumber here.
13:01 So I'm just gonna, I'll cook that here.
13:02 So just gonna cut it in half.
13:05 And that's an English cucumber?
13:07 Yes, so we call it telegraph cucumber,
13:09 so the nice cucumber
13:11 that you can eat this, with a nice soft skin.
13:12 Some cucumbers have quite a tough skin.
13:14 So you want ones with the soft skin.
13:16 You can leave these ones as well which are quite nice.
13:19 So we're just gonna just cut this around here like that
13:23 And just gonna slice it up, get rid of the end bits
13:26 and just there's lots of little cubes here.
13:28 That's a nice way to cut cucumber.
13:30 It is quite nice, isn't it?
13:32 Very quick as well.
13:33 So I'm gonna put this over here.
13:35 So a little cluster
13:37 on the corner here with cucumber.
13:38 Is that like the salad?
13:39 It's kind of just like a peanut salad,
13:41 but it's kind of like a super charged salad
13:43 because we've got lots of yummy stuff in it as well.
13:45 It's not just done green stuff.
13:47 It does look yummy.


Home

Revised 2017-11-20