| Description |
1 online resource (streaming video file) (25 min. 2 sec.) ; 150762669 bytes |
| Summary |
During this new 13-part series Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. Tonight's episode explores the world of Chinese food, one of the most ancient and developed cuisines on earth. Maeve learns from Shanghai expatriate chef Chris Yan how to make a simple eggplant and chilli dish. She also visits Frank Shek, a Scottish-Chinese chef who is winning accolades for his incredibly simple but utterly delicious steamed snapper with black beans, chilli and lemon. Learn the secrets of stir-fry from the acclaimed chef of Melbourne's Flower Drum Restaurant, Anthony Lui, and discover how to properly season a wok. You will also learn the essential tools and ingredients for Chinese food plus the insider's guide to ordering yum cha. Apprentice chef Connie Kam gives the rundown on some of those often mysterious Chinese vegetables and what to do with them. (Commissioned by SBS Independent, in English) |
| Event |
Broadcast 2014-04-15 at 18:00:00 |
| Notes |
Classification: G |
| Subject |
Recipes.
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Cooking (Duck)
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Cooking (Eggplant)
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Cooking (Lamb and mutton)
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Cooking (Squid)
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Cooking, Chinese.
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Australia.
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China.
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| Form |
Streaming video
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| Author |
Charabati, Toufic, director
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O'Meara, Maeve, host
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Ho, Robert, contributor
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Kok, Kuk Cho, contributor
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Kon, Connie, contributor
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Lee, Rosetta, contributor
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Mei, Jacky, contributor
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Shek, Frank, contributor
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Tam, Ying, contributor
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Yan, Chris, contributor
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