All language subtitles for Jeremy.Pangs.Asian.Kitchen.S01E08.Dishes.To.Impress.1080p.HDTV.H264-PVR en

I 'm jeremy Pang, Chinese chef,
food writer and cookery teacher.

I might be Chinese, but just love
all types of Asian cooking.

I 'm a*0 crazy about the f00d
the British Isles has to offer,

s0 l 'm hitting the road t0 meet
the people behind the produce

and give their ingredients
a wonderful Asian twist.

How is that?
Fabulous.

Hell0. That's banging.

Real* moreish.

'I 'll be c00king up
some amazing dishes

'0ut and about around the UK.'

...s0 they can get nice and hot.

'Back at base, l 'll be sharing
some absolute classics.'

lt's l00king beautiful.

'And l 'll be taking joe Swash
from zero to hero of Asian cookery.'

I 've got this. You sure?
Thank you. Looks amazing.

'S0 if you love the f00d
and flavours of Asia

'but think it's t00 complicated
to try at home, then think again.'

That's lovely!
To perfection.

I eat the tail.
Like a true Chinese person.

Stick around
and join me in my Asian Kitchen.

Hell0 and welcome
to my Asian Kitchen.

Today's show is packed full
of dishes that are great

for when your friends come round and
you just wanna watch the football

or have a g00d 0ld games night.

'Coming up,
committed home cook joe Swash

'is back for another lesson.'

Beautiful* done.
Thank you very much.

'This time he's taking 0n
Nasi Goreng, Malaysian fried rice.'

Mm!

Well done!

'I take a trip t0 Scotland
to meet Damian,

'wh0's 0pened a very special house
dedicated to whisky.'

This is grand, isn't it?

When you come here,
if you love whisky,

you'll get the finest
whisky experience in the world.

'Then l take 0ver his kitchen
to make drunken prawns,

'and l rustle up a sweet treat
that will wow everyone -

'cinnamon ba0 doughnuts
and chocolate sauce.'

But first up,
who doesn't like a good barbecue?

We're starting
with these chicken wings.

It's kind 0f like a Texas -
or Chinese-style Texan -

barbecued chicken wing.

Get your wings int0 a bowl.

And usual*, if you're doing
sort of Texas barbecue,

you'd have something sticky
like mustard or American mustard

t0 sort 0f stick
the dry rub round the wings.

I 'm gonna use some plum sauce
for this.

Perfect texture for the rub
to get stuck around.

Give that
a good massage round the wings.

S0, whi*t your hand is all messy,

you can get the rest 0f
your spices in for your dry rub.

It starts with some smoked paprika,
some sa*,

some sugar and a little bit 0f
onion powder, some black pepper.

All 0f that can g0 int0 the wings.

And the stickiness
from that plum sauce

will just get that mix
and that smoked paprika,

all those dry spices
over the wings,

and the paprika gives these wings
a love* colour, too.

I 'm gonna put this straight 0nt0
this barbecue here,

but you could actual*
sort of haff roast these

or ful* just roast them in an 0ven.

If you're gonna d0 it in the 0ven,

20OC for about 25-30 minutes
should do it.

Give your hands a g00d clean.

Now, you might be thinking,

"Ooh, gosh, he's c00king
with a barbecue indoors! "

And l am, but this is
a specialist japanese grill

made for tabletop c00king,
usual* for yakitori sticks,

and it works great ind00rs
and outdoors.

Now, whi*t those wings are just
sort of slight* smoking away,

l 'm gonna make up a quick glaze.

The first sauce going int0 here
is a Chu Hou sauce,

which is essential* like
a soya bean paste

and five spice
kind of mixed together.

If you can't find this, just find
some soy bean paste and five spice,

bring them together and
it should make something similar.

Got some seasoned rice vinegar,
black rice vinegar,

that's gonna add a base 0f sour
to this barbecue sauce.

Sugar going in t0 sweeten that up,

and then the sauce
that you'll probab* know best

from Chinese c00king
from duck and pancakes,

a bit 0f hoisin sauce.

And this is gonna create
a love* glaze

t0 g0 0ver the top 0f these wings.

And you kind 0f wanna
just brush and go,

and turn and allow them
to char a little bit more,

and then brush a little bit more 0n,
and as you go,

they become more and more
sort of balanced in flavour.

If you're doing this
in the oven or gril*

you could put sort 0f haff 0f
this sauce onto the wings first,

let them roast away,

and then brush the rest 0n
at the end,

and just sort 0f turn it t0
the grill function on the oven.

L00k at that love* charring.

You should have a bit 0f time
whi*t it's all going on

t0 make up a quick slaw.

And we're gonna start
with sriracha mayo,

which is basical* sriracha sauce
and japanese mayo mixed together.

Sugar...

...and some sesame 0il.

Just mix that through

and then add
a little pinch of sa* and pepper.

Remember, don't let your wings burn.

Just... l can hear them
sizzling away.

Like with everything, never lose
your sizzle, but don't let it burn.

Gonna add...

...some lemon juice t0 that,
just to thin it all out.

I 'm just gonna make a quick slaw

with everything fine* sliced.

And that can g0
straight into the dressing.

I mean, you could just grate
your carrot in if you wish as wel*

but l 've got my cleaver here

and l don't wanna move
too far away from the barbecue.

I think these wings are done,

s0 l 'm gonna serve those up
and finish off the slaw.

L00k at these,
the glaze is just awesome,

and that love* char.

They're still sizzling 0n the plate.

Back t0 my slaw.

Last thing, bit 0f red cabbage.

Nice and fine,

and then straight in.

Some coriander.

Don't mind a bit
of stalk in there, either.

Mix that through...

...and as l said before, if you,
you know, want this sort of dish

and you still wanna finish it
on the barbecue,

get that nice charred flavour 0n,

you can a*ays just
sort of haff cook your wings

in the 0ven before,

and finishing them 0ff for
the last sort of ten minutes or so,

s0 you can enjoy your time
with your mates, too.

And l00k at that,
my barbecued chicken wings

and spicy slaw,
perfect for your next get together.

Absolute* delicious.

There's plenty more t0 come.

'Joe Swash is ready
for his next lesson -

'Malaysian fried rice.

'I stop t0 enjoy a wee dram
of whisky...'

Cheers.
Yeah, and...

Ganbei.
Ganbei.

'..Before whipping up
some drunken prawns.

'And last*, sweet ba0 doughnuts,
sure to impress.'

Don't g0 away.
I 'll see you after the break.

Welcome back.

Today's dishes, they're all about
a get-together with your friends,

bringing everyone together
and sharing delicious Asian cooking.

I 've already rustled up
some barbecued chicken wings,

spot 0n for the next get-together.
Later, I sample some whisky

and l use a dram 0r tw0
in my dish, drunken prawns.

And l have a quick ba0 recipe,

my cinnamon ba0 doughnuts
and chocolate sauce,

the perfect finish
to a meal with friends.

But for now, it's all about
the amazing joe Swash,

and you are
the true wok master here.

Ah, thank...

It's all down t0 you, t0 be fair.
It's all down t0 the teacher.

We're c00king a Nasi Goreng.
Do you know what a Nasi Goreng is?

N0. Have n0 idea.

It's a Malaysian fried rice,

and it all starts
with a load of vegetables.

We're doing a vegetarian version.

You can have it with chicken
or prawns, whatever you want.

S0, it's like
the fried rice is the base

and then you could add
whatever you want t0 the fried rice?

Exact*.
Amazing.

S0, the rice itseff,
we'll get to in a second. OK.

But l 'm gonna get you chopping up
your sort of base ingredients.

S0, these here are Thai shallots.

Just give them a g00d bash
and fine* chop 'em. OK.

Is that a nice bash?
Yeah, good.

OK.
And then rough* chop.

How are you finding the cleaver now?

You know what, you have
more control with the cleaver

than you d0 with a normal knife.

Would you say l 've converted you?

Definitely.
I 'm definitely gonna get 0ne

because you can use it
for s0 many things.

Chopping, slicing like we are today,
smashing.

Yeah, and you wanna just give that
a rough chop.

I know you like it chopped,
so just get your crab out,

int0 that crab cage and then just
a rough chop over the top, yeah?

OK. S0 we're chopping now, yeah?
So we're chopping now.

OK.
Take your time, don't chop 'em off.

THEY LAUGH

Nice, and then those can g0
at '2 o'clock on your wok clock. OK.

S0 there, right there.

Right, next up, your garlic.

Nice!

That a g00d 0ne?
That was a good one. That's it.

Nice rough chop.
You don't want it too fine, this,

because you know, your garlic c00ks
a lot quicker than your shallots

and we're gonna be 0n a high heat,
so that's fine.

I 'm gonna show you this,
it's called a roll cut.

Long sawing motions
and saw into it

and then just follow the inside
to the wall of your pepper...

Yeah.
..and then it all comes out.

That's pretty c00l.
OK, nice?

Just down and forward,
pushing into the board...

Yeah.
..and then turn that around

and then just that rocking motion
to get those... Squares.

...int0 nice dices.
OK.

All right, and they can all g0 just
after your garlic on your wok clock,

s0 everything's in a nice 0rder.

Where you need it t0 be for...
Is that timing,

s0 if that's the 0rder it goes
int0 the wok?

Exact*, yeah, s0 we're just going,
like, one step at a time

and you're not
sort of overcooking anything.

Everything needs t0 be nice
and sort of crunchy,

especial* with vegetables, yeah?
Mm.

Your green beans,
you wanna top and tail them,

which we can d0 together.

Just fine* chop those up as well.

Diced int0 similar size
to your peppers,

take your time, don't rush it.

Cos this c00king is s0 quick,
you know,

you won't have anything t0 d0
if you go too quick.

S0 we wanna enjoy this process.
Yeah, exact*. So then over here,

and then d0 the rest 0f those beans.

We may as well make this
real* nice and packed full of veg.

Right, your wok clock
is pretty much ready...

OK.
OK?

Your rice
is this sort of main driver,

as we talked about,
that's jasmine rice,

it's been steamed
or sort of boiled and steamed.

Yeah.
So, what I do with fried rice

is it's...
it's best using leftover rice,

s0 if you're c00king a big, like,
curry and rice the day before,

a*ays c00k double the amount
of rice,

cos then you've got enough rice
for fried rice the next day.

Brilliant.
Yeah?

And, sorry, why is it better
t0 leave the rice for the next day?

Because,
as you can see from here,

it sort 0f separates 0ut the grains
of rice much easier when it's drier.

OK.

Yeah? And ideal*, you don't wanna
put too much water in

when you're c00king it.
I basical* have...

Like, you wash it.
I was a*ays taught,

wash it, minimum 0f three times,
but not four.

Cos four is unlucky
in Chinese tradition.

Oh, is it? OK.
Yeah, it's an unlucky number.

If you g0 t0 lifts in Hong Kong,
you won't have a level four.

They don't have a level four
in the buildings?

N0 level four, n0.
They skip that, yeah.

D0 they? l don't know
how you get to level five

without an extra level in between.
P00r level four!

S0, you wash your rice three times,

until your water
kind of runs sort of clear,

and then when you measure the rice,

with this amount 0f rice, probab*
about one to one water to rice.

OK.
When you bring it on the boi*

once it's sort 0f vigor0us*
boiling, turn it to a simmer...

And just let it bubble?

...about 'O-'5 minutes 0f simmering,

it comes down t0, like,
the level of the rice,

the water evaporates, yeah,
or gets soaked up by the rice.

At that point, switch it 0ff.
OK.

Leave the lid 0n,
let it steam for, like, '5 minutes.

It does its 0wn thing.
Yeah, and,

and that's when you get that
separate but sort of fluffy texture.

Gotcha, brilliant!

Your rice,
I 'm just gonna put in the middle,

cos that'll g0 sort 0f last,

after all the veg
has been stir fried. OK.

It's g00d,
I like this, because it keeps...

I 'll have t0 take this home,
it keeps everything in 0ne place.

You've got round plates at home,
haven't you?

Yeah, but I don't use 'em like this.
I 've got my stuff everywhere,

all 0ver, balancing !
It's easy, it's easy!

This is perfect!
The recipe is in front of you.

Yeah, I like this.
It's not just for wok cooking,

you can use it for anything.
Yeah.

Right, s0 that's ready.

All we've got t0 d0 is slice up
a bit of stuff for your garnish,

and then beat up an egg.
Right, I can d0 that.

And then we'll g0 through the sauces
when we're using them.

S0, shall I d0 the, er... Yeah,
I 've got some tomato and cucumber.

Right.

Slice them however you want
to make it look beautiful.

Ha!

Don't you wanna give me some
sort 0f steering, some direction?

N0, n0,
I 've got full faith in you.

You've had a g00d few lessons now,
so you know what you're doing.

OK, I 'm just gonna keep it
straightforward.

OK.
Nice straight lines.

Yeah, you're not gonna make like
a cucumber snake or anything, or...

Would you like a snake, sir?
LAUGHTER

You g0 for it.
I can d0 a snake.

Right, honestly,
what would you want?

N0, honest*, just sliced, sliced.
As in long -ways, 0r...?

Have you ever been t0 Thailand?
Yeah. N0, I haven't, I said...

I don't know why I said yeah!
N0, I 've never been t0 Thailand.

They're very famous
for, like, vegetable carving

in Thailand, s0 if you want t0,
you know, show off a bit,

this is your moment.

But I 've never been t0 Thailand.

Shall we just d0 straight 0nes?

OK, g0 for it.
J ust g0 straight.

Very g00d, very delicate.

That's g00d. lt's just enough
for us to garnish the plate with.

Yeah, slices 0f tomatoes,
that's fine, yeah.

That should d0 it.
Haff a tomato's plenty.

OK, garnish, beautiful* done.

Thank you very much.
Very impressed, very good. Cheers.

Your egg, give that a g00d beat.

D0 you use chopsticks usually, in...

Yeah, in c00king.
Is that enough?

Right, that is actual* gonna g0,
turn your wok clock,

before your 0nions.

OK?
OK, brilliant.

It's almost idiot- pr00f.
We'll find out in a minute.

Don't be mean t0 yourseff, right?

The sauces.
Sauces, OK.

Real* simple,
there's three ingredients here.

Usual* a Nasi Goreng
would start with a Malaysian samba*

which you don't necessari* get
everywhere... Right.

...s0 if you can find, like,
a chilli garlic sauce like this,

or just a chilli paste,
that'll work, yeah? OK.

I 'd say when we're doing
the chilli, garlic

and it is quite spicy, you know,
one to two teaspoons maximum. OK.

Tw0 would be hot,
one would be mild to medium. Mild.

Are you ready t0 wok?

I 'm always ready t0 wok!

Are you ready t0 wok?
Let's get wokking.

Shall we turn it 0n first?
Yes.

That'll d0 for a start.

High heat.
High heat, right t0 the top?

Right t0 the top.
You control the wok,

cos you are now the wok master.

OK. There's a lot
0f responsibility with this.

I gotta control the heat...
Right...control the smoke.

A g00d bit 0f 0il...
From the top and then...

Yeah, round, that's plenty,
that's plenty.

You g0 for about 0ne and a haff
tablespoons of oi*

and then give it a swirl around,
swirl around the wok

s0 it's nice* greased.

Yeah.
Feel confident?

You know what, I don't, I ...

I d0 feel confident,
I d0 feel confident,

but I 'm very nervous about doing it
in front 0f the wok master.

I can see something happening.
I can see smoke.

This is g00d. You happy?
You go for it. Oh, I 'm happy.

Here we g0. Yeah, l00k at that.
OK, push into the egg.

Yeah. And you got
plenty of oil - slow*,

slow* - you got
plenty of oil in there

for the rest 0f the stir fry, OK?
Yeah.

We're gonna start going round
your wok clock,

and then... Now push that egg
to the back, right?

I 'd say you've got probab*
a little too much oil in there...

Oh, s...
..so I 'm just gonna pour that out.

There you g0, OK. Right.

S0 push that t0 the back, yeah?

Is that how you want your egg
t0 l00k?

That's g00d, that's l00king...
It's wispy.

L00ks long, stretched,
it's been stretched, hasn't it?

Exact*, yeah, it's nice,
real* nice.

Once you're smoking hot again,
your next ingredient.

S0, we're gonna g0 what 0rder?
Shallots. Shallots first.

Yeah, that's it.

Right, bring your egg
over the top of your shallots

s0 that it doesn't burn.

D0 you want my help?
N0, n0.

You sure? It was just nerve...
nervous... nervousness.

OK.
I thought I was quite friend*.

You are very friendly,
but it's because you...

it's like I 'm...
Don't burn!

Right, which 0ne?
Garlic, garlic. Garlic?

Right, now start t0 chop int0
the egg.

Right. Yeah!

You real* remind me 0f
a sort of street food auntie now,

from Malaysia. Yeah.
Um, right, peppers. Peppers.

And all the while, you see,
we're not adding any more oil.

N0. Right.

Next up, your green beans,
which I 'll help... Chuck them in.

And just don't waste anything,
get everything in there. Yeah.

Give it a wok toss.
Ready for this?

Nice!

W00! Yes!

Here we g0.
All right?

Back down 0n the heat cos you
don't wanna lose your sizzle.

Gotta keep l00king for the smoke
as wel* the smoke's gone.

I like that you kind 0f study
the wok.

Here we g0, l00k, here comes
the smoke, are we ready for the...

There you g0, you're starting
to understand the heat.

S0, with this, your rice just
comes out as separate as possible.

Yeah. Now, push int0 the rice
with the base of your spatula.

You know what was a very g00d tip?

The tip 0f every time
you see a bit 0f smoke,

you know it's time
for another ingredient.

Right, chilli garlic sauce.

Same, squash.

Yeah, and then when you're ready
for your sweet soy,

d0 a little sort 0f drizzle.

Yeah, yeah, g0 0n, then.

Right, now push, fold, cut,
push, fold, cut.

Right. Fold in,

and that sauce will lift everything
off the bottom of that wok.

It l00ks sticky, doesn't it?

Yeah, now a little drizzle
of sesame oi* just at the end.

You're done. Your rice is done.
OK, s0 you just...

Whoa-ee!

Sorry, sorry! That could
have been a lot more prettier.

You're a messy chef, it's fine.

I didn't wanna be
a messy chef, though!

This is a party dish,
you know, it's like, OK, look,

Let's c00k something quick,
en masse, for everyone, right?

And t0 be fair, l 'd just throw it
on a plate like you did.

Yeah. Your wok,
we're gonna do one more thing in it.

Right, you can see it's bubbling up,
all right,

and then see, as...
Is it hot enough yet?

...it's crisping up,
you just wanna edge round

s0 that you sort 0f get underneath
it but don't break the yolk.

OK.
OK?

Yeah. That's done,
so go straight over

because you want the yolk
still to be nice and runny.

Brilliant.
Right?

There you g0. Easy.

Garnish it
with your beautiful vegetables.

That's nice, take your time with it,
don't rush.

That'll d0, less is more.
And you're done.

L00k at that!
Nasi Goreng for the fami*.

Thank you very much.

Thank you, l00ks amazing.

And l know
I can see you salivating already.

Oh, l00k at that, running in there!

There are chopsticks,

but l kind 0f feel like
spoon and fork's better for this.

I 'm gonna g0 for a big 0ne,
all right?

Together?
What's that little sp00n?

Come 0n! Ready?

BOTH: Mm!

Well done.

Beautiful.
I 'm real* impressed with that.

Your wok hei has come a long way.

I 'm a step closer
t0 being a wok master.

Don't g0 away, guys,
because I 've got more to come.

Coming up after the break,
I sample some whisky,

and l use a dram 0r tw0
in my dish, drunken prawns.

And l have a quick ba0 recipe,
my cinnamon bao doughnuts

and choc0late sauce, the perfect
finish to a meal with friends.

See you s00n.

I 'm not 0ne t0 let
this Scottish weather stop me,

but l d0 need t0 warm up,

and l heard
there's this amazing exclusive place

that does a real* g00d wee dram.

Welcome, jeremy.
Hi, Damian?

Rothes Glen. Come 0n in.

W00, what a place!
Lovely t0 have you here.

Thank you very much for having me.
Come 0n in, get 0ut the rain.

It's very rare that we have this (!)
Whoa!

Wel* it wasn't t00 bad,
wasn't too bad.

Wow!

This is grand, isn't it?

Wel* it's what captivated me when
we saw the house for the first time.

You just walk in here and you g0,
"God, how can I make this happen?"

Um, is this your home?
It's part my home,

and more importantly, the home
for the whisky connoisseur,

which is what I created it for.

When you come here,
if you love whisky,

you'll get the finest whisky
experience in the world, we hope.

And you can try all types 0f whisky?

Yeah, s0 throughout the house,
there are whisky cabinets.

We have a host,
and you just, like at home,

if you ask for a drink,
you just ask the host,

whether it's a Speyside 0r an Isla.
I think we grew up very different*.

Remember I 've created this home,

this isn't how I was brought up,
either.

I like my whisky, s0 l 'm happy t0,
you know, try a few myseff.

Wel* sounds like you need a dram.

Let's g0 through
t0 the tasting r00m. Definite*.

The tasting r00m.

And t0 get there,
we've got t0 pass the ballr00m...

Wow!

...with the full size sn00ker table.

Wow!

This is c00* isn't it?

S0 this is als0 0ur hall 0f fame

where we celebrate
the greatest industry figures

and recognise their contribution
t0 the world 0f whisky.

And they're not all Scottish,
are they?

N0, it's all 0ver the world,
American, I rish, Japanese.

I mean, er, how is it actual* made?

It's really simple.

Three things - barley...

Yeah.

...water, and you need yeast,
and that is it.

S0 simple?
And yet it takes a long time.

You can see here
the different col0urs,

the different ranges,
the different styles,

and there's a big industry debate,
yet concluded,

that actually 70ofo 0f the flavour
comes from the barre*

from the w00d... Oh, real*?
..it's matured in.

S0, sometimes they put them
in wine casks.

Traditionally
they are called ex- bourbon,

s0 there'll be bourbon barrels
that come 0ver from America.

Mm- hm. But it could be
sherry, port, madeira.

All right, s0 we've got, wel*
let's start. Wel* let's start here.

This is called Chivas Rega*
it's a 12-year-0ld.

It was 0riginally
0ne 0f the great blends

after the Prohibition ended in 1933,

and what we'll d0 is
a little drop 0f each.

I mean, l just usual* sip.
Do you swir*

Yeah, I ... Wel* I like t0 get
all those juicy flavours 0ut...

Yeah.
..before I start drinking it.

Yeah, not dissimilar t0 a wine.
Correct, not dissimilar t0 wine.

It's just a lot easier
with a glass like this.

You never spill it.
And what d0 you get?

I mean, the nose 0n that,
it's honey.

Yeah.
Very sweet.

J ust try this straight, as it is.

What happens t0 you
when you d0 that?

Yeah, l mean,
it hasn't hit me too hard, that.

It's quite sm00th.
Yeah. It's very drinkable, yeah.

S0, the next 0ne is a single malt.

This is from Glenfiddich Distillery.

It was actually what's called
an experimental whisky they did.

Oh, it's got l PA 0n it. I PA.
That's a beer.

S0, exactly, s0 they matured
this in a beer barre*

and we end up with an experimental
flavour which is infused with beer,

which is, I think, phenomena*

and there's a lot 0f similarity
between the process in beer

and whisky making,
and this is still...

lt's still got quite a lot 0f col0ur
to that as well.

Yep, s0, it's a single malt,

it's from about ten miles away.

Now, that is extraordinary.

Smelling sort 0f, sort 0f flora*
sort of peta* almost.

I 'm getting kumquats and petals,
as you say,

it smells like roses.

Yes, yeah, yeah, it does, yeah.
Rosehips, it's extraordinary.

Yes, that is love*. That...

It's extraordinary.

It doesn't hit the back
of your throat,

it just sort 0f,
as soon as it hits the palate,

it's got an immediate
light sweetness,

but with a tint 0f smoky

and you've got those peta*
sort of shining through.

Absolutely.

That was delicious.
I 'd like to drink that all night!

I know, s0 would I ! Can we stop now?
N0. Keep going.

But the Black Labe* l mean,
this reminds me of my dad.

S0, this brand is made
from whiskies throughout Scotland,

s0 this has a bit 0f smokiness
that comes from Lagavulin,

and that's why your father
made a wise choice,

but you can see,
l00k at the col0ur already.

Yes, yes.
It's a different col0ur.

A lot 0f people like t0 l00k
at the legs 0f a whisky,

s0 if you turn the glass
slightly 0n its side,

you actually get t0 see
whether it sticks

or not t0 the side 0f the glass.
And that, 0n this 0ne,

because it's a very mild whisky,
you...

But you can see it will still have
this dripping effect down the side,

called the legs 0f the whisky,

and that will tell you,
give an indication

of its age and its maturity.

S0, this is not
a hugely 0ld whisky,

but it is a very delicious whisky.

Yeah, l can smell the smokiness.

Now, that smells
t0 me a little bit like socks,

s0 I 'm not a big...
I 'm not a big smoky drinker.

D0 you like the nose 0n it?

Socks wasn't my g0-t0.
Right!

Um, let's try it.

Yeah.

Wow, that is super sweet, isn't it?

It is, yeah, yeah,
it's almost like, um,

a thinned-0ut carame* yeah.

Yeah, it tastes like a caramel bar,
doesn't it? Yeah.

That has got t0 be 0ne 0f
the easiest whiskies t0 drink.

Yes, yeah, you're right.

And it particularly appeals

t0 international markets
that love sweet, easy t0 drink.

It's like drinking caramel.
Correct.

Then the final 0ne, we g0 back t0
what's called a single malt,

s0 this is from 0ne distillery,
called Glen Spey.

S0, this is 20 years 0ld,

it's just slightly younger
than I am,

and it's absolutely delicious.

Oh, l don't think l 've ever tried
a 20-year-old whisky before.

N0, you'll never really see it
0n the market,

they don't bottle it 0n its 0wn.

Now that smells like wet dog fur
t0 me.

Which isn't necessarily...
I love your explanations!

I was gonna be a little bit more
complimentary.

Wel* let's try.

That's very light.
Ooh!

That's very light, isn't it?
Ooh, wow!

That is special.
You like that?

Yeah, l real* like that.
It's warming... Mm- hm.

It has sweetness,

it's got a slight tint
of smokiness, but it's not, um,

it's not sort 0f real* peaty,
yeah.

See, I think this would g0 really
well with fish 0r with lobster,

or with, er, scallops
0r something like thi...

even in a sauce, like, not,

not that I know anything
about the c00king side.

It's got sweetness,
but it's not heavy.

It's a very specia* quite rare,
20-year-0ld.

I 'd better get c00king,
so shall we cheers? Yep, and...

Ganbei.
Ganbei.

Would you like t0 ch00se
0ne 0f these

that you think
would be most suitable

for what you want t0 d0 with it?

Yeah, l 'm gonna make some seaf00d,

s0 l think...

l mean, this, for me,

l 'm just gonna hold in my hand
for another 20 years.

Yep!

I 'm gonna g0 for the l PA.

I think that's gonna be perfect
for my dish.

G00d decision.
I think you're spot 0n,

and I think it'll work.
Right, I 'll take the bottle then!

Fantastic, I 'll see you in
the kitchen. See you later. Great.

Damian's whisky tasting is something
you just shouldn't miss.

I 'm gonna make drunken prawns.

Now, drunken prawns,
they can either be kept raw

and then the alcoh0l
when it's poured over the top,

just kind 0f c00ks the 0utside
of them,

or you can steam them
as I 'm gonna do,

t0 make it a little bit simpler.

L00k at these love* plump prawns.

I 'm gonna make a marinade
for them first,

and it's real*, real* simple.

Gonna start with some garlic,

and this garlic just needs t0 be
fine* chopped, nice and easy.

I wanna keep it simple because,
A, I 've had a few whiskies,

and B, l want the whisky
to real* stand out.

And this is 0ne 0f
those one-dish wonders, you know,

where you can sort 0f lay your
marinade into your serving plate.

Ont0 the 0yster sauce,

and this is gonna real* complement
the prawns

with that sort 0f deep, savoury
seafood flavour.

About a tablesp00n will d0,

and then we're just gonna
sort of go for about

four 0r five tablesp00ns
of the whisky,

and give that a g00d mix.

S0 the prawns can g0 straight
into that marinade now.

These prawns
have still got the tail on,

but they've been butterflied.

Give those a g00d massage through,

and then all you have t0 d0
is just lay these prawns

in a more sort 0f aesthetic,
pretty way.

S0, these are gonna g0 t0 steam,
so I 'm gonna wash my hands now.

S0, my prawns are ready t0 g0
for their steam,

and you don't wanna steam them
for too long,

you're talking six t0 eight minutes,

depending
on the thickness of your prawns.

They're gonna g0 straight in,
with the lid covering it.

Whi*t they're steaming away,

you can enjoy the rest
of your whisky,

or make the dressing,

and the dressing, again,
they're drunken prawns,

we want t0 taste
that beautiful whisky.

We're gonna start, though,
with some premium light soy.

A couple 0f sp00ns
of your light soy...

...along with a little bit
of brown sugar.

I 'm talking maybe a teasp00n
of brown sugar.

Give that a mix just t0 diss0*e
that sugar into the soy.

And then we're gonna top it
with more whisky,

t0 make sure
that when we taste these prawns,

they real* are drunken prawns.

I 'm gonna sear some spring 0nions
over the top of this as wel*

just with some hot 0il.

Vegetable 0il heats t0
a real* good high heat.

And l00k at those,
I mean, they're done.

I 'll take those 0ut.
I don't wanna overcook them.

And spring 0nions,
just fine* chopped,

can just sit
into the middle of those prawns

and then my hot 0il
is real* smoking hot now...

...and l 'm just gonna sizzle those
over the top.

Now, what that does is
it sears the spring onion

and brings 0ut the essence
of spring onion.

All l have t0 d0 now is make
these prawns even more drunken.

That dressing goes straight 0ver
the top of the prawns...

...and my drunken prawns
are ready to be eaten.

Damian, please d0 the hon0urs.

Wow. You know, you've given me
this tour of the whisky,

l 'll give you the tour
of the drunken prawns.

S0, I just g0 straight in?
just go straight in.

OK.
The tai* are there to pick up.

Yeah. I 'll take that 0ne.
Oh, my word !

This is not going t0 be elegant.

Mm!

That is drunken.

That is a g00d drunken prawn face.
This is delicious!

Yeah?
Now, I eat the tail.

Oh!
Mm!

Like a true Chinese person.

Mm!

Delicious.
I mmediate hit of the whisky, though.

Mm- hm. Smoke, light sort 0f heat,
smokiness t0 it.

Very sweet.
Mm!

Damian, thank you very much for,
you know,

taking me 0n this sort
of fun, educational journey,

on how t0 taste whisky
the right way.

You know, hopeful*
I 've done the whisky justice.

Absolutely
you've done the whisky justice,

but more than that,
you've proved whisky and f00d

is the most amazing combination
if you d0 it right,

s0 thank you, wow!

Let's eat some more.

After the break, my cinnamon ba0
doughnuts and chocolate sauce,

the perfect finish t0 a meal
with friends. See you in a bit.

Welcome back.

Today's show has been filled
with dishes to impress your mates.

I 've made sticky barbecued
chicken wings...

...and l taught joe a recipe
that a*ays goes down wel*

and c00ked a dish
using a delicious dram of whisky.

And right now, l 'm 0nt0 a dessert
that you just can't resist.

It's a quick cinnamon ba0 doughnut
with a chocolate custard,

and we're gonna start
with some seff- raising flour.

Classical*,
a bao dough would be

a yeast dough that takes about
an hour and a haff or so to rise.

This is quick and easy.

Some caster sugar, and then a*hough
I 'm using seff- raising flour,

got some more raising agent,
baking powder, a little bit of sa*.

Just give that a fold through.

Got some milk
and I 've got some rice vinegar.

Now, what the rice vinegar does is
it'll work with those raising agents

in there, and make
the whole thing sort of boost

and sort 0f fluff up much quicker.

Got some 0il as well...

...and then l 'm gonna add
about haff of the liquid first,

before
I then gradual* add the rest.

And the reason why l d0 that
is just to make sure

that l can actual* sort 0f get
a dough forming quick enough.

What you're l00king for is a sort
of tacky plasticine sort of feel

or texture t0 this dough
before you take it out.

I 'm just gonna take some
of this dusting flour

and give that a little knead,

and just shape that
into a nice bal*

and then for ease,
just cover it with a bowl.

And l 've got this choc0late custard
to go with my doughnuts.

It's very simple t0 make.

Got some double cream and some milk,
just warm that through

and then some egg yolk,
some cornflour and sugar,

and a little bit 0f vanilla pod.

Just sort 0f mixed
the warm, milky cream mix

int0 those whisked eggs and sugar.

Add some choc0late
into the saucepan again,

and just heat that through.

And my dough 0n* real* needs

about sort 0f
three to five minutes resting,

and that resting just helps me
to roll the dough out,

and you'll see what l 'm doing here
is rolling this dough

int0 a kind 0f salami shape.

I think l 'll get quite a lot
of doughnuts out of this.

S0, all l 'm gonna d0,
classic dim sum technique,

is just wrap your fingers
round your cylinder of dough,

and then wrap your palm
round the edge and just twist.

Now, what l 'm gonna d0
is roll little bal* of this dough,

and the classic Chinese way
of doing that

is what we call pinchy- pinchy,
twisty-twisty.

Push in, pinch and twist.

Push in,
kind of hole- punching the dough,

and twist it back together
and pinch it back together again.

And then what you get is these
love* round bal* of dough.

If you struggle with that,
just roll it in your hands,

the palm 0f your hands,
for a rough ball of dough like so.

S0, l 've got
a fair few doughnuts here.

You know, this is the type 0f
dessert that you don't wanna skimp.

You gotta make sure that
there's plenty to go around.

And they're all pretty much
the same sort of size.

Now, you could just pop these
into a steam basket

and then steam them as they are,

but l 'm gonna have a bit 0f fun

because that's what dim sum
is about.

S0, we're gonna make these doughnuts
kind of like mini hedgehogs.

And you might be thinking
why am I doing this?

Main* because they're cute.

There you g0.

That is gonna be real* fun.

We're gonna d0 the spikes 0f your
hedgehogs once they've been steamed.

S0 all l have t0 d0 now
is load these steam baskets up,

and l 've got
these silicon sheets here

but you can use
greaseproof paper as well.

Get a whole sheet
and just poke holes into it

s0 that the steam can get
into the actual doughnuts.

Each ba0 needs space

t0 rise and grow
into wise old hedgehogs.

Just make sure
they've got that space ready.

Now you can see, l 've got a wok,

sort 0f haff-filled
with boiling water here.

That's ready for these t0 steam,

s0 these can g0 0n
for about six to seven minutes.

S0 these ba0 have had seven minutes.

You don't wanna 0verc00k them.

Ooh! L00k at these guys!

S0 cute.

Now, whi*t these
are just cooling a little bit,

you can get your 0il 0n
ready for your frying.

It's now time t0 finish 0ff
my hedgehogs,

and scissors are g00d for this.

S0 what you d0 is
you take your little doughnuts

and you just snip little spikes
of your bao dough out.

This is 'OOofo 0ptiona*
but it's fun.

And 0f course,
this is to show off to your mates

when you have them all round.

And what better t0 d0 that

than some cute little hedgehogs?

Oh!

L00k at that, OK.

S0, l 'd recommend having a tray

with some kitchen paper
nearby, ready,

because these d0 brown
nice and quick*.

I 'm gonna put spike side down
in the oi* like so.

I mean,
this whole process here of frying

takes n0 longer than a minute.

You don't wanna 0verc00k those.

Just drain 0ff any excess 0il...

...and then straight
onto your kitchen paper to dry.

I mean, l was gonna say
this is the fun part,

but the whole thing's been fun.

What you wanna d0
is just mix the cinnamon

and caster sugar together well.

And then you take your
cute little hedgehogs into there

and give them a little swirl
through, flip them over...

...just s0 that they wrap around.

It's important t0 d0 this
whi*t they're still sort of hot

and they've got that sort
of hot oil just sitting around

s0 it kind 0f picks all
that cinnamon sugar up nice*.

And you can see
how wonderful they look.

How they're all nestled in together
in their little hedgehog pen.

Don't forget...

choc0late custard...

...just for dipping.

Whenever
you're making chocolate custard,

make more...

just s0 you can
lick the saucepan clean.

My cinnamon sugar ba0 doughnuts,

with choc0late custard.

All l can say is yum.

These hedgehogs would not
last a minute with my mates.

I n fact, all 0f my dishes
would be gone in seconds.

You can't help but be impressed
by my barbecued chicken wings...

my amazing drunken prawns,
fit for a party.

Joe starts t0 shine
like a true wok star,

with his Malaysian fried rice.

A sweet treat
that everyone is going to love,

cinnamon ba0 doughnuts
with chocolate sauce.

S0, that's it for today. Next time
you've got some mates over,

why don't you give
some of these dishes a go?

See you next time.

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