martin yan can cook
Martin Yan (born December 1948) is a Chinese-born American chef and the host of the award-winning US national cooking show Yan Can Cook. Born in Guangzhou, China, to a restaurateur father and a grocer mother, Yan began to cook at 12. He moved to Hong Kong when he was 13, and attended the Munsang College in Kowloon City. During this time in Munsang College, he worked at his uncle’s Chinese restaurant and learned about the traditional method of Chinese barbecue there. He received a diploma from the Overseas Institute of Cookery of Hong Kong and later left for Canada for continuous study. Ten years after his arrival in North America, Yan received a Master of Science degree in food science from University of California, Davis, in 1975 .
After teaching Chinese cooking for the extension program and appearing on a local Calgary talk show in 1978 (on CHCT-TV, now CICT-TV), Yan has been hosting over 1,500 episodes of the PBS cooking shows Yan Can Cook since 1982. He has also appeared on cartoon talk show Space Ghost: Coast to Coast, which currently airs on Cartoon Network’s Adult Swim.
Martin Yan currently hosts “Martin Yan – Quick & Easy.” He also hosts Martin Yan’s Chinatown Cooking, where he tours Chinatowns around the globe.
Yan is one of the lead actors of the Singaporean movie Rice Rhapsody (????, 2005). Martin Yan also received the title of “Master Chef” by the American Culinary Federation. He has appeared as a guest judge on several episodes of Iron Chef America.
Check out this recipe :
Black Tea Braised Short Ribs
Ingredients:
Marinade
* 1/4 cup dark soy sauce
* 2 tbsp regular soy sauce
* 2 tsp cornstarch
* 2 lb. beef short ribs
Black Tea Braised Short Ribs
* 1 tbsp vegetable oil
* 4 x quarter-size slices ginger, lightly crushed
* 2 x green onions, cut into 2-inch lengths
* 4 cups chicken broth
* 6 x black tea bags
* 1/4 cup Chinese rice wine or dry sherry
* 1/3 cup packed brown sugar
* 1 x whole star anise
* 2 x cinnamon sticks
* 1 lb. daikon, peeled and cut into 1-inch cubes
* 2 x medium carrots, roll-cut
Directions:
Marinade
1. Combine marinade ingredients in a large bowl; add short ribs and stir to coat. Let stand for 10 minutes.
Black Tea Braised Short Ribs
1. Place a large saucepan over high heat until hot. Add oil, swirling to coat bottom. Add ginger and green onions; cook, stirring, until fragrant, about 10 seconds. Reduce heat to medium. Add broth, tea bags, wine, brown sugar, star anise, cinnamon sticks, and beef. Bring to a boil; reduce heat, cover, and simmer until meat is tender, about 1 hour. Add daikon and carrots; cover and simmer until vegetables are tender, about 20 minutes.
