All language subtitles for Jeremy.Pangs.Asian.Kitchen.S01E08.Dishes.To.Impress.1080p.HDTV.H264-PVR[eztv.re]

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

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

I'm also crazy about the food
the British Isles has to offer,

so I'm hitting the road to meet
the people behind the produce

and give their ingredients
a wonderful Asian twist.

How is that?
Fabulous.

Hello. That's banging.

Really moreish.

'I' be cooking up
some amazing dishes

'out and about around the UK.'

..50 they can get nice and hot.

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

It's looking beautiful.

"And I'L be taking Joe Swash
from zero to hero of Asian cookery.'

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

'So if you love the food
and flavours of Asia

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

That's lovely!
To perfection.

| eat the tail.
Like a true Chinese person.

Stick around
and join me in my Asian Kitchen.

Hello 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 good old games night.

"Coming up,
committed home cook Joe Swash

'is back for another lesson.'

Beautifully done.
Thank you very much.

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

Mm!

Well done!

‘| take a trip to Scotland
to meet Damian,

'who's opened 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 | take over his kitchen
to make drunken prawns,

'and I rustle up a sweet treat
that will wow everyone —

'cinnamon bao doughnuts
and chocolate sauce.'

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

We're starting
with these chicken wings.

It's kind of like a Texas —
or Chinese—style Texan —

barbecued chicken wing.

Get your wings into a bowl.

And usually, if you're doing
sort of Texas barbecue,

you'd have something sticky
like mustard or American mustard

to sort of 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.

So, whilst your hand is all messy,

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

It starts with some smoked paprika,
some salt,

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

All of that can go into 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 lovely color, too.

I'm gonna put this straight onto
this barbecue here,

but you could actually
sort of half roast these

or fully just roast them in an oven.

If you're gonna do it in the oven,

200C for about 25—30 minutes
should do it.

Give your hands a good clean.

Now, you might be thinking,

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

And | am, but this is
a specialist Japanese grill

made for tabletop cooking,
usually for yakitori sticks,

and it works great indoors
and outdoors.

Now, whilst those wings are just
sort of slightly smoking away,

I'm gonna make up a quick glaze.

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

which is essentially 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 of sour
to this barbecue sauce.

Sugar going in to sweeten that up,

and then the sauce
that you'll probably know best

from Chinese cooking
from duck and pancakes,

a bit of hoisin sauce.

And this is gonna create
a lovely glaze

to go over the top of these wings.

And you kind of wanna
just brush and go,

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

and then brush a little bit more on,
and as you go,

they become more and more
sort of balanced in flavour.

If you're doing this
in the oven or grill,

you could put sort of half of
this sauce onto the wings first,

let them roast away,

and then brush the rest on
at the end,

and just sort of turn it to
the grill function on the oven.

Look at that lovely charring.

You should have a bit of time
whilst it's all going on

to make up a quick slaw.

And we're gonna start
with sriracha mayo,

which is basically sriracha sauce
and Japanese mayo mixed together.

Sugar...

..and some sesame oil.

Just mix that through

and then add
a little pinch of salt and pepper.

Remember, don't let your wings burn.

Just... | can hear them
sizzling away.

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

Gonna add...

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

I'm just gonna make a quick slaw

with everything finely sliced.

And that can go
straight into the dressing.

| mean, you could just grate
your carrot in if you wish as well,

but I've got my cleaver here

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

| think these wings are done,

so I'm gonna serve those up
and finish off the slaw.

Look at these,
the glaze is just awesome,

and that lovely char.

They're still sizzling on the plate.

Back to my slaw.

Last thing, bit of 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 | 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 on,

you can always just
sort of half cook your wings

in the oven before,

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

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

And look at that,
my barbecued chicken wings

and spicy slaw,
perfect for your next get together.

Absolutely delicious.

There's plenty more to come.

'Joe Swash is ready
for his next lesson —

'Malaysian fried rice.

'| stop to enjoy a wee dram
of whisky...'

Cheers.
Yeah, and...

Ganbei.
Ganbei.

'..before whipping up
some drunken prawns.

"And lastly, sweet bao doughnuts,
sure to impress.'

Don't go 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 on for the next get—together.
Later, | sample some whisky

and | use a dram or two
in my dish, drunken prawns.

And | have a quick bao recipe,

my cinnamon bao 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 to you, to be fair.
It's all down to the teacher.

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

No. Have no 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.

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

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

Exactly.
Amazing.

So, the rice itself,
we'll get to in a second. OK.

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

So, these here are Thai shallots.

Just give them a good bash
and finely chop "em. OK.

Is that a nice bash?
Yeah, good.

OK.
And then roughly chop.

How are you finding the cleaver now?

You know what, you have
more control with the cleaver

than you do with a normal knife.

Would you say I've converted you?

Definitely.
I'm definitely gonna get one

because you can use it
for so many things.

Chopping, slicing like we are today,
smashing.

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

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

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

OK. So 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 go
at 12 o'clock on your wok clock. OK.

So there, right there.

Right, next up, your garlic.

Nice!

That a good one?
That was a good one. That's it.

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

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

and we're gonna be on 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 cool.
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.

..into nice dices.
OK.

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

so everything's in a nice order.

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

so if that's the order it goes
into the wok?

Exactly, yeah, so we're just going,
like, one step at a time

and you're not
sort of overcooking anything.

Everything needs to be nice
and sort of crunchy,

especially with vegetables, yeah?
Mm.

Your green beans,
you wanna top and tail them,

which we can do together.

Just finely chop those up as well.

Diced into similar size
to your peppers,

take your time, don't rush it.

Cos this cooking is so quick,
you know,

you won't have anything to do
if you go too quick.

So we wanna enjoy this process.
Yeah, exactly. So then over here,

and then do the rest of those beans.

We may as well make this
really 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 | do with fried rice

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

so if you're cooking a big, like,
curry and rice the day before,

always cook 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
to leave the rice for the next day?

Because,
as you can see from here,

it sort of separates out the grains
of rice much easier when it's drier.

OK.

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

when you're cooking it.
| basically have...

Like, you wash it.
| was always taught,

wash it, minimum of three times,
but not four.

Cos four is unlucky
in Chinese tradition.

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

If you go to lifts in Hong Kong,
you won't have a level four.

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

No level four, no.
They skip that, yeah.

Do they? | don't know
how you get to level five

without an extra level in between.
Poor level four!

So, 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 of rice, probably
about one to one water to rice.

OK.
When you bring it on the boil,

once it's sort of vigorously
boiling, turn it to a simmer...

And just let it bubble?

..about 10—15 minutes of simmering,

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

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

At that point, switch it off.
OK.

Leave the lid on,
let it steam for, like, 15 minutes.

It does its own 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 go sort of last,

after all the veg
has been stir fried. OK.

It's good,
| like this, because it keeps...

I'll have to take this home,
it keeps everything in one place.

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

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

all over, balancing!
It's easy, it's easy!

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

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

you can use it for anything.
Yeah.

Right, so that's ready.

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

and then beat up an egg.
Right, | can do that.

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

So, shall | do 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 of steering, some direction?

No, no,
I've got full faith in you.

You've had a good 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 go for it.
| can do a snake.

Right, honestly,
what would you want?

No, honestly, just sliced, sliced.
As in long—ways, or...?

Have you ever been to Thailand?
Yeah. No, | haven't, | said...

| don't know why | said yeah!
No, I've never been to Thailand.

They're very famous
for, like, vegetable carving

in Thailand, so if you want to,
you know, show off a bit,

this is your moment.

But I've never been to Thailand.

Shall we just do straight ones?

OK, go for it.
Just go straight.

Very good, very delicate.

That's good. It's just enough
for us to garnish the plate with.

Yeah, slices of tomatoes,
that's fine, yeah.

That should do it.
Half a tomato's plenty.

OK, garnish, beautifully done.

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

Your egg, give that a good beat.

Do you use chopsticks usually, in...

Yeah, in cooking.
Is that enough?

Right, that is actually gonna go,
turn your wok clock,

before your onions.

OK?
OK, brilliant.

It's almost idiot—proof.
We'll find out in a minute.

Don't be mean to yourself, right?

The sauces.
Sauces, OK.

Really simple,
there's three ingredients here.

Usually a Nasi Goreng
would start with a Malaysian sambal,

which you don't necessarily get
everywhere... Right.

..so 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.

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

Are you ready to wok?

I'm always ready to wok!

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

Shall we turn it on first?
Yes.

That'll do for a start.

High heat.
High heat, right to the top?

Right to the top.
You control the wok,

cos you are now the wok master.

OK. There's a lot
of responsibility with this.

| gotta control the heat...
Right. ..control the smoke.

A good bit of oil...
From the top and then...

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

You go for about one and a half
tablespoons of oil,

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

so it's nicely greased.

Yeah.
Feel confident?

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

| do feel confident,
| do feel confident,

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

| can see something happening.
| can see smoke.

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

Here we go. Yeah, look at that.
OK, push into the egg.

Yeah. And you got
plenty of oil — slowly,

slowly — you got
plenty of oil in there

for the rest of 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 probably
a little too much oil in there...

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

There you go, OK. Right.

So push that to the back, yeah?

Is that how you want your egg
to look?

That's good, that's looking...
It's wispy.

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

Exactly, yeah, it's nice,
really nice.

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

So, we're gonna go what order?
Shallots. Shallots first.

Yeah, that's it.

Right, bring your egg
over the top of your shallots

so that it doesn't burn.

Do you want my help?
No, no.

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

OK.
| thought | was quite friendly.

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

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

Right, which one?
Garlic, garlic. Garlic?

Right, now start to chop into
the egg.

Right. Yeah!

You really remind me of
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.

No. 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!

Woo! Yes!

Here we go.
All right?

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

Gotta keep looking for the smoke
as well, the smoke's gone.

| like that you kind of study
the wok.

Here we go, look, here comes
the smoke, are we ready for the...

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

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

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

You know what was a very good tip?

The tip of every time
you see a bit of 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,

do a little sort of drizzle.

Yeah, yeah, go on, 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 looks sticky, doesn't it?

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

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

Whoa—ee!

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

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

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

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

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

And to be fair, I'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

so that you sort of 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 go. Easy.

Garnish it
with your beautiful vegetables.

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

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

Look at that!
Nasi Goreng for the family.

Thank you very much.

Thank you, looks amazing.

And | know
| can see you salivating already.

Oh, look at that, running in there!

There are chopsticks,

but | kind of feel like
spoon and fork's better for this.

I'm gonna go for a big one,
all right?

Together?
What's that little spoon?

Come on! Ready?

BOTH: Mm!

Well done.

Beautiful.
I'm really impressed with that.

Your wok hei has come a long way.

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

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

Coming up after the break,
| sample some whisky,

and | use a dram or two
in my dish, drunken prawns.

And | have a quick bao recipe,
my cinnamon bao doughnuts

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

See you soon.

I'm not one to let
this Scottish weather stop me,

but | do need to warm up,

and | heard
there's this amazing exclusive place

that does a really good wee dram.

Welcome, Jeremy.
Hi, Damian?

Rothes Glen. Come on in.

Woo, what a place!
Lovely to have you here.

Thank you very much for having me.
Come on in, get out the rain.

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

Well, it wasn't too bad,
wasn't too bad.

Wow!

This is grand, isn't it?

Well, it's what captivated me when
we saw the house for the first time.

You just walk in here and you go,
"God, how can | 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 | 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 of whisky?

Yeah, so 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 or an Isla.
| think we grew up very differently.

Remember I've created this home,

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

| like my whisky, so I'm happy to,
you know, try a few myself.

Well, sounds like you need a dram.

Let's go through
to the tasting room. Definitely.

The tasting room.

And to get there,
we've got to pass the ballroom...

Wow!

...with the full size snooker table.

Wow!

This is cool, isn't it?

So this is also our hall of fame

where we celebrate
the greatest industry figures

and recognise their contribution
to the world of whisky.

And they're not all Scottish,
are they?

No, it's all over the world,
American, Irish, Japanese.

| mean, er, how is it actually made?

It's really simple.

Three things — barley...

Yeah.

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

So simple?
And yet it takes a long time.

You can see here
the different colours,

the different ranges,
the different styles,

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

that actually 70% of the flavour
comes from the barrel,

from the wood... Oh, really?
..it's matured in.

So, sometimes they put them
in wine casks.

Traditionally
they are called ex—bourbon,

so there'll be bourbon barrels
that come over from America.

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

All right, so we've got, well,
let's start. Well, let's start here.

This is called Chivas Regal,
it's a 12—year—old.

It was originally
one of the great blends

after the Prohibition ended in 1933,

and what we'll do is
a little drop of each.

| mean, | just usually sip.
Do you swirl?

Yeah, I... Well, | like to get
all those juicy flavours out...

Yeah.
..before | start drinking it.

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

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

You never spill it.
And what do you get?

| mean, the nose on that,
it's honey.

Yeah.
Very sweet.

Just try this straight, as it is.

What happens to you
when you do that?

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

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

So, the next one is a single malt.

This is from Glenfiddich Distillery.

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

Oh, it's got IPA on it. IPA.
That's a beer.

So, exactly, so they matured
this in a beer barrel,

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

which is, | think, phenomenal,

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

and whisky making,
and this is still...

It's still got quite a lot of color
to that as well.

Yep, so, it's a single malt,

it's from about ten miles away.

Now, that is extraordinary.

Smelling sort of, sort of floral,
sort of petals 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 lovely. That...

It's extraordinary.

It doesn't hit the back
of your throat,

it just sort of,
as soon as it hits the palate,

it's got an immediate
light sweetness,

but with a tint of smoky

and you've got those petals
sort of shining through.

Absolutely.

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

| know, so would I! Can we stop now?
No. Keep going.

But the Black Label, | mean,
this reminds me of my dad.

So, this brand is made
from whiskies throughout Scotland,

so this has a bit of smokiness
that comes from Lagavulin,

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

but you can see,
look at the color already.

Yes, yes.
It's a different color.

A lot of people like to look
at the legs of a whisky,

so if you turn the glass
slightly on its side,

you actually get to see
whether it sticks

or not to the side of the glass.
And that, on this one,

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 of the whisky,

and that will tell you,
give an indication

of its age and its maturity.

So, this is not
a hugely old whisky,

but it is a very delicious whisky.

Yeah, | can smell the smokiness.

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

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

Do you like the nose on it?

Socks wasn't my go—to.
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—out caramel, yeah.

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

That has got to be one of
the easiest whiskies to drink.

Yes, yeah, you're right.

And it particularly appeals

to international markets
that love sweet, easy to drink.

It's like drinking caramel.
Correct.

Then the final one, we go back to
what's called a single malt,

so this is from one distillery,
called Glen Spey.

So, this is 20 years old,

it's just slightly younger
than | am,

and it's absolutely delicious.

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

No, you'll never really see it
on the market,

they don't bottle it on its own.

Now that smells like wet dog fur
to me.

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

| was gonna be a little bit more
complimentary.

Well, let's try.

That's very light.
Ooh!

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

That is special.
You like that?

Yeah, | really 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 of really peaty,
yeah.

See, | think this would go really
well with fish or with lobster,

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

even in a sauce, like, not,

not that | know anything
about the cooking side.

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

It's a very special, quite rare,
20 —year—old.

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

Ganbei.
Ganbei.

Would you like to choose
one of these

that you think
would be most suitable

for what you want to do with it?

Yeah, I'm gonna make some seafood,

so | think...

| mean, this, for me,

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

Yep!

I'm gonna go for the IPA.

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

Good decision.
| think you're spot on,

and | think it'll work.
Right, I'l 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 alcohol
when it's poured over the top,

just kind of cooks the outside
of them,

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

to make it a little bit simpler.

Look at these lovely plump prawns.

I'm gonna make a marinade
for them first,

and it's really, really simple.

Gonna start with some garlic,

and this garlic just needs to be
finely chopped, nice and easy.

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

and B, | want the whisky
to really stand out.

And this is one of
those one—dish wonders, you know,

where you can sort of lay your
marinade into your serving plate.

Onto the oyster sauce,

and this is gonna really complement
the prawns

with that sort of deep, savoury
seafood flavour.

About a tablespoon will do,

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

four or five tablespoons
of the whisky,

and give that a good mix.

So the prawns can go straight
into that marinade now.

These prawns
have still got the tail on,

but they've been butterflied.

Give those a good massage through,

and then all you have to do
is just lay these prawns

in a more sort of aesthetic,
pretty way.

So, these are gonna go to steam,
so I'm gonna wash my hands now.

So, my prawns are ready to go
for their steam,

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

you're talking six to eight minutes,

depending
on the thickness of your prawns.

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

Whilst 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 to taste
that beautiful whisky.

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

A couple of spoons
of your light soy...

..along with a little bit
of brown sugar.

I'm talking maybe a teaspoon
of brown sugar.

Give that a mix just to dissolve
that sugar into the soy.

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

to make sure
that when we taste these prawns,

they really are drunken prawns.

I'm gonna sear some spring onions
over the top of this as well,

just with some hot oil.

Vegetable oil heats to
a really good high heat.

And look at those,
| mean, they're done.

I'll take those out.
|I don't wanna overcook them.

And spring onions,
just finely chopped,

can just sit
into the middle of those prawns

and then my hot oil
is really smoking hot now...

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

Now, what that does is
it sears the spring onion

and brings out the essence
of spring onion.

All | have to do now is make
these prawns even more drunken.

That dressing goes straight over
the top of the prawns...

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

Damian, please do the honours.

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

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

So, | just go straight in?
Just go straight in.

OK.
The tails are there to pick up.

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

This is not going to be elegant.

Mm!

That is drunken.

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

Yeah?
Now, | eat the tail

Oh!
Mm!

Like a true Chinese person.

Mm!

Delicious.
Immediate hit of the whisky, though.

Mm—hm. Smoke, light sort of heat,
smokiness to it.

Very sweet.
Mm!

Damian, thank you very much for,
you know,

taking me on this sort
of fun, educational journey,

on how to taste whisky
the right way.

You know, hopefully
I've done the whisky justice.

Absolutely
you've done the whisky justice,

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

is the most amazing combination
if you do it right,

so thank you, wow!

Let's eat some more.

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

the perfect finish to 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 | taught Joe a recipe
that always goes down well,

and cooked a dish
using a delicious dram of whisky.

And right now, I'm onto a dessert
that you just can't resist.

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

and we're gonna start
with some self—raising flour.

Classically,
a bao dough would be

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

This is quick and easy.

Some caster sugar, and then although
I'm using self—raising flour,

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

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 of fluff up much quicker.

Got some oil as well...

..and then I'm gonna add
about half of the liquid first,

before
| then gradually add the rest.

And the reason why | do that
is just to make sure

that | can actually sort of get
a dough forming quick enough.

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

or texture to 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 ball,

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

And I've got this chocolate custard
to go with my doughnuts.

It's very simple to 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 of vanilla pod.

Just sort of mixed
the warm, milky cream mix

into those whisked eggs and sugar.

Add some chocolate
into the saucepan again,

and just heat that through.

And my dough only really needs

about sort of
three to five minutes resting,

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

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

into a kind of salami shape.

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

So, all I'm gonna do,
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 I'm gonna do
is roll little balls 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
lovely round balls of dough.

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

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

So, I've got
a fair few doughnuts here.

You know, this is the type of
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 I'm gonna have a bit of fun

because that's what dim sum
is about.

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

And you might be thinking
why am | doing this?

Mainly because they're cute.

There you go.

That is gonna be really fun.

We're gonna do the spikes of your
hedgehogs once they've been steamed.

So all | have to do now
is load these steam baskets up,

and I've got
these silicon sheets here

but you can use
greaseproof paper as well.

Get a whole sheet
and just poke holes into it

so that the steam can get
into the actual doughnuts.

Each bao needs space

to rise and grow
into wise old hedgehogs.

Just make sure
they've got that space ready.

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

sort of half—filled
with boiling water here.

That's ready for these to steam,

so these can go on
for about six to seven minutes.

So these bao have had seven minutes.

You don't wanna overcook them.

Ooh! Look at these guys!

So cute.

Now, whilst these
are just cooling a little bit,

you can get your oil on
ready for your frying.

It's now time to finish off
my hedgehogs,

and scissors are good for this.

So what you do is
you take your little doughnuts

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

This is 100% optional,
but it's fun.

And of course,
this is to show off to your mates

when you have them all round.

And what better to do that

than some cute little hedgehogs?

Oh!

Look at that, OK.

So, I'd recommend having a tray

with some kitchen paper
nearby, ready,

because these do brown
nice and quickly.

I'm gonna put spike side down
in the oil, like so.

| mean,
this whole process here of frying

takes no longer than a minute.

You don't wanna overcook those.

just drain off any excess oil...

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

| mean, | was gonna say
this is the fun part,

but the whole thing's been fun.

What you wanna do
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 so that they wrap around.

It's important to do this
whilst they're still sort of hot

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

so it kind of picks all
that cinnamon sugar up nicely.

And you can see
how wonderful they look.

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

Don't forget...

chocolate custard...

..just for dipping.

Whenever
you're making chocolate custard,

make more...

just so you can
lick the saucepan clean.

My cinnamon sugar bao doughnuts,

with chocolate custard.

All | can say is yum.

These hedgehogs would not
last a minute with my mates.

In fact, all of 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 to shine
like a true wok star,

with his Malaysian fried rice.

A sweet treat
that everyone is going to love,

cinnamon bao doughnuts
with chocolate sauce.

So, 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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