|Happy Thanksgiving! 感恩节好! |
Martin Yan 甄 文 達 loves food, loves preparing it, and sharing his passion for it with others. In a career spanning four decades, Yan has produced more than 3,500 television episodes which have been broadcast in more than 50 countries. More people have seen prepare Chinese food than any other chef in America. His 30 cookbooks have helped many explore different Chinese cuisines. In addition, he has three restaurants, takes fans on culinary tours, and runs a culinary academy in Shenzhen. His energy, knowledge, and infectious enthusiasm has won him legions of fans and two prestigious James Beard Awards for the top food documentary. Yan was born in Guangzhou and grew up in his mother's restaurant. He was trained in Hong Kong and eventually moved to Canada. On a slow news day, a local station asked him to prepare a dish on air. The industry that is Martin Yan was born. He describes himself as a cultural ambassador. Yan's knife work is legendary. The San Jose Mercury News reported that even students at his culinary academy, who have presumably seen the master's knife work on television, were stunned when he deboned a chicken in just 15 seconds. But Yan argues that good cooks don't just have the mechanics down, but also pay attention to the science of cooking. Though he'd been working in restaurants for ten years, he enrolled at the University of California, Davis and earned bachelor's and master's degrees in food science.
Below is the recipe for Chef Yan's pumpkin stew 杞子燴南瓜. To learn more about Yan, please visit his website and Facebook page. Both have plenty of videos with Yan's trademark humor and skills. His new television show is Martin Yan's Taste of Vietnam and is being aired on public television stations across the U.S. A big thanks to Chef Yan for selecting this recipe for Talking Points readers. Getting hungry? Previous Thanksgiving specials from Madame Wu and Ming Tsai are available.
Early tomorrow, the Macy's Thanksgiving Parade in New York City will feature a Chinese-themed float, the first ever in the parade. It's called the Beauty of Beijing and was sponsored by a community group (it will be the third Children and others were invited to see the float ahead of time in New Jersey). This float hasn't garnered the attention or criticism that befell a Chinese-themed float that was part of the Rose Parade in Pasadena, California on June 1, 2009. When will a Chinese cartoon character balloon join Pikachu, Hello Kitty, and Spiderman floating above the streets?
南瓜, 切小塊 300 克
素火腿, 切小粒 20 克
杞子, 浸軟 2 茶匙
蔥, 切段 2 條
罐頭油燜筍 70 克
上湯或水 2/3 杯
淡奶 (Evaporated Milk) 2 湯匙
酒 2 茶匙
麻油 2 茶匙
1. 大火燒熱炸油, 炸南瓜2分鐘至金黃色, 取出瀝油; 調味料拌勻, 備用。
2. 大火燒熱1 湯匙油, 炒香素火腿, 加入南瓜、杞子及蔥炒2分鐘, 加入油燜筍及調味料, 加蓋, 中火燜5分鐘, 盛碗, 趁熱享用。