Martin Yan talks a good game
When Martin Yan was last in Fort Worth for a cooking class at Central Market, he made a few minutes to sit and chat with me. We had a good visit about how easy it is to throw a little cocktail party with Asian food as the centerpiece.
And there’s no better time to do that than for the Chinese New Year’s, which is February 14 this year.
If you’re not into celebrating the arrows of Cupid, why not the Year of the Tiger?
The Chinese chef and cookbook author, whose pioneering TV cooking program Yan Can Cook launched him into the Julia Child realm of food celebrities years ago, is quite the entertainer himself. (See how animated he looks in the photo above, taken by my Star-Telegram colleague Steve Wilson? That’s tame. Yan really is a hoot.)
In the companion cookbook ($24.95, Chronicle Books) to his current PBS show, Martin Yan’s China, Yan offers updated ideas for Asian cooking. During our chat, however, he rattled off a number of small-plate ideas that party-goers will enjoy.
Things to serve would include:
Dumplings, spring rolls and wontons with dipping sauces that offer sweet, tangy, spicy and tart flavors
Grilled marinated beef, lamb and chicken on skewers
Stir-fried chicken or duck breast with finely chopped vegetables, served in endive leaves
Easy stir-fry mixtures served atop wedges of pan-fried noodle cake (see below)
A choice of beverages such as iced lemon or passion fruit green tea and a fizzy combination of pomegranate juice, Thai lime juice, green tea and sparkling water
Yan’s pan-fried noodle cake recipe: Boil water in a large pot. Add 8 ounces fresh Chinese egg noodles and cook according to package directions. Turn off heat. Drain, rinse with cold water and drain again. Return noodles to the pot and toss with 1 tablespoon vegetable oil. Place a wide, nonstick pan over medium heat until hot. Add 2 tablespoons vegetable oil, coating the pan; spread noodles evenly in the pan. Add broth and cook until liquid is evaporated and noodles are golden brown, about 5 minutes. Flip pancake and cook 5 minutes more, until golden brown. Cut into wedges.
I loved his TV show for many reasons, even though I’m not the biggest fan of Chinese cuisine. I use the cleaver today because I saw he used it for cutting and scooping. I’m sorry I didn’t get to his class.
Awesome recipe, i’ll give it a try with my girlfriend tonite. Hope i get it right! Cheers