0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:08 > 0:00:10- I'm Beca.
0:00:10 > 0:00:12- As you know, I love baking...
0:00:12 > 0:00:16- ..and I also - really enjoy experimenting.
0:00:17 > 0:00:21- In this series, - I'll share new recipes with you.
0:00:23 > 0:00:28- I'll put my own twist on the lovely - food I've enjoyed on holiday...
0:00:29 > 0:00:33- ..as well as my favourite meals - from local takeaways.
0:00:33 > 0:00:38- It's food that brings a smile - to my face and cheers me up.
0:00:40 > 0:00:42- And yes, it's lush!
0:00:53 > 0:00:57- I've been lucky - to have travelled the world.
0:00:57 > 0:01:01- Beth and I went to Asia - when we were students.
0:01:02 > 0:01:04- The food was amazing.
0:01:04 > 0:01:09- It didn't change the way I cook, - but how I combine ingredients.
0:01:10 > 0:01:12- The food was so fresh.
0:01:13 > 0:01:16- That sticks in my head.
0:01:16 > 0:01:19- The flavours exploded in my mouth.
0:01:19 > 0:01:21- They were so tasty.
0:01:22 > 0:01:25- Food tastes better - when you're on holiday.
0:01:26 > 0:01:28- Even when I'm in my own kitchen...
0:01:29 > 0:01:33- ..recreating a recipe - takes me back there.
0:01:35 > 0:01:39- This is a taster - of Asian food I like to eat.
0:01:40 > 0:01:42- I'll make little pork buns...
0:01:42 > 0:01:48- ..a MasterChef finalist shares - a delicious pork char siu recipe...
0:01:49 > 0:01:52- ..and I'll show you - how to make summery rolls.
0:01:53 > 0:01:58- But first, simple Thai fishcakes.
0:02:01 > 0:02:04- These little fishcakes - are easy to make.
0:02:05 > 0:02:08- You can use any fish you want.
0:02:10 > 0:02:15- If you don't like spicy food, - go easy on the chillies.
0:02:17 > 0:02:20- I'm using cod...
0:02:20 > 0:02:22- ..and pork.
0:02:23 > 0:02:28- Pork and fish - go really well together.
0:02:29 > 0:02:33- It's a traditional feature - of Asian cuisine.
0:02:34 > 0:02:39- Add three spring onions - and two red chillies.
0:02:40 > 0:02:44- Because I like hot food, - I leave the seeds in.
0:02:46 > 0:02:49- Grate the peel of two limes...
0:02:49 > 0:02:51- ..and add one egg white.
0:02:54 > 0:02:58- This will help - bind the ingredients.
0:02:59 > 0:03:03- The fishcakes - won't crumble as they cook.
0:03:06 > 0:03:09- Add salt and sugar.
0:03:11 > 0:03:15- Asian cuisine - uses more sugar than I would.
0:03:17 > 0:03:21- It's because a lot of vinegar - is used...
0:03:22 > 0:03:25- ..and strong, bitter flavours.
0:03:26 > 0:03:28- It helps to balance out the dish.
0:03:29 > 0:03:31- In Asian cuisine...
0:03:32 > 0:03:36- ..it's important to have - the hot, salty, sweet and sour.
0:03:36 > 0:03:39- The four have to be balanced.
0:03:40 > 0:03:43- This is fish sauce.
0:03:43 > 0:03:46- It's really traditional.
0:03:51 > 0:03:53- Blend well.
0:03:56 > 0:04:00- The finely chopped ingredients - are a nice colour.
0:04:01 > 0:04:05- I can see the red chillies - and green spring onions.
0:04:06 > 0:04:09- Chop a bunch of coriander.
0:04:10 > 0:04:14- I love coriander. - I have to watch how much I put in.
0:04:14 > 0:04:16- Chop 50g of green beans.
0:04:16 > 0:04:21- When I ate these in Thailand...
0:04:21 > 0:04:27- ..the green beans weren't as - finely chopped for added texture.
0:04:29 > 0:04:33- Next, roughly chop - 100g of raw prawns.
0:04:33 > 0:04:36- Cooked prawns would taste rubbery.
0:04:37 > 0:04:39- I'll break these up.
0:04:39 > 0:04:42- The processor - would mince them too finely.
0:04:43 > 0:04:47- These fishcakes remind me - of my travels with Beth...
0:04:48 > 0:04:50- ..when I was younger.
0:04:50 > 0:04:54- I like recreating recipes - I've tried...
0:04:54 > 0:04:58- ..not only abroad but at home.
0:04:58 > 0:05:01- If I eat a tasty meal - in a restaurant...
0:05:01 > 0:05:03- ..I want to try cooking it.
0:05:05 > 0:05:07- This is coming together nicely.
0:05:08 > 0:05:11- It's good that it's really sticky.
0:05:14 > 0:05:18- There is a technique - of going in with your hands...
0:05:19 > 0:05:21- ..and throwing it back in the bowl.
0:05:22 > 0:05:26- That helps build up - the proteins in the mixture.
0:05:26 > 0:05:28- It helps it stick together.
0:05:31 > 0:05:33- Mix it well.
0:05:33 > 0:05:35- Here's a tip.
0:05:36 > 0:05:40- Wetting your hands prevents - the fishcake mixture from sticking.
0:05:41 > 0:05:44- Make them any size you want.
0:05:46 > 0:05:51- Fry over a medium to high heat - until they're golden brown.
0:05:52 > 0:05:54- Next, the dipping sauce.
0:05:55 > 0:06:00- DIPPING SAUCE
0:06:01 > 0:06:06- Finely chop half a red onion, - a small chunk of cucumber...
0:06:06 > 0:06:08- ..and half a red chilli.
0:06:09 > 0:06:13- Grate an inch of ginger...
0:06:13 > 0:06:15- ..add a pinch of salt...
0:06:16 > 0:06:19- ..two or three - tablespoons of sugar...
0:06:20 > 0:06:24- ..six tablespoons of rice wine - or white wine vinegar...
0:06:26 > 0:06:28- ..and a little water to taste.
0:06:29 > 0:06:31- Mix well.
0:06:34 > 0:06:36- I ate a lot of these in Thailand.
0:06:37 > 0:06:43- They're a lovely mid-afternoon snack - with a cocktail or two.
0:06:44 > 0:06:48- I'll try using chopsticks.
0:06:56 > 0:06:58- They're really fresh.
0:06:58 > 0:07:02- You get the crunch - from the green beans...
0:07:04 > 0:07:07- ..and a hint of chilli.
0:07:11 > 0:07:15- You'll find all - the recipes on our website.
0:07:28 > 0:07:33- Thai restaurants - are a familiar sight in Wales.
0:07:33 > 0:07:36- It was a different story - thirty years ago.
0:07:37 > 0:07:40- This was the first Thai house - outside London.
0:07:41 > 0:07:46- The Thai House in Cardiff - is run by the Ramasut family.
0:07:46 > 0:07:50- Tamsin was in school with me. - Her father opened it.
0:07:51 > 0:07:53- What have we got here?
0:07:53 > 0:07:55- What have we got here?- - Som tam is a green papaya salad.
0:07:56 > 0:07:58- Yum. Can I taste it?
0:07:59 > 0:08:01- Of course.
0:08:02 > 0:08:04- This is a traditional meal.
0:08:05 > 0:08:08- It's street food.
0:08:10 > 0:08:15- Som tam is eaten with chicken - on a kind of barbeque...
0:08:15 > 0:08:17- ..with sticky rice.
0:08:17 > 0:08:22- A typical late night meal - in Thailand is fish curry.
0:08:23 > 0:08:27- Everyone eats rice.
0:08:27 > 0:08:32- There's always - a variety of vegetables.
0:08:36 > 0:08:38- What are the main ingredients?
0:08:38 > 0:08:41- Thai people eat loads of rice.
0:08:41 > 0:08:44- It goes with almost every meal.
0:08:45 > 0:08:49- There is always a huge variety - of fresh fruit and vegetables.
0:08:49 > 0:08:54- Coconut milk is used in a geng...
0:08:54 > 0:08:56- ..a Thai curry.
0:08:57 > 0:08:59- Thai people don't use salt.
0:08:59 > 0:09:03- They use nam pla, a fish sauce, - instead.
0:09:03 > 0:09:05- And garlic.
0:09:05 > 0:09:08- And what else? Chillies.
0:09:08 > 0:09:12- My grandmother lives in Bangkok.
0:09:12 > 0:09:16- The main meal of her day - is breakfast.
0:09:20 > 0:09:24- She has rice and fried fish - every morning.
0:09:25 > 0:09:29- She makes her own special - condensed chilli.
0:09:30 > 0:09:31- For breakfast?!
0:09:31 > 0:09:34- For breakfast?!- - Yes. She cries every morning!
0:09:34 > 0:09:36- She cries every morning.
0:09:37 > 0:09:41- It's not a tasty meal - if she hasn't cried!
0:09:42 > 0:09:44- She's a total addict.
0:09:50 > 0:09:53- Not all Asian food is spicy.
0:09:54 > 0:09:59- These fresh Vietnamese rolls - are easy to make.
0:10:01 > 0:10:03- Grate half an inch of ginger.
0:10:06 > 0:10:10- Grate lime peel and add - two tablespoons of lime juice.
0:10:12 > 0:10:16- Add two tablespoons - of rice vinegar...
0:10:17 > 0:10:20- ..and four tablespoons - of fish sauce.
0:10:21 > 0:10:25- Add water to balance the taste - and mix.
0:10:28 > 0:10:31- Taste and adapt to your liking.
0:10:31 > 0:10:34- Now, on to the rolls.
0:10:37 > 0:10:41- They're easy to make and - you can have any filling you want.
0:10:43 > 0:10:46- I like a traditional - Vietnamese filling...
0:10:47 > 0:10:49- ..lettuce, spring onions...
0:10:50 > 0:10:53- ..cucumber, carrot, - all in long strips.
0:10:56 > 0:11:01- Try to cut them as finely as - possible. And watch your fingers.
0:11:02 > 0:11:05- I'm making two different wraps...
0:11:05 > 0:11:10- ..one with chicken and - the other with cooked prawns.
0:11:12 > 0:11:15- Next, soak a wrap of rice paper.
0:11:15 > 0:11:20- Place on a damp cloth - and fill with different layers.
0:11:20 > 0:11:24- Use whatever you want - - but don't overdo it.
0:11:24 > 0:11:30- Cooked Vermicelli noodles work well - and provide texture.
0:11:32 > 0:11:34- Roll carefully - or you'll tear the wrap.
0:11:37 > 0:11:41- The ingredients are visible - through the rice paper.
0:11:42 > 0:11:44- Try to be tidy!
0:11:48 > 0:11:51- To serve, dip in the sauce.
0:11:55 > 0:11:59- They're simple, fresh and delicious.
0:12:08 > 0:12:11- There's no cooking involved.
0:12:15 > 0:12:19- Coming up, a MasterChef - finalist shares his secrets.
0:12:19 > 0:12:24- Steamed pork buns - and sweet macaroons...
0:12:24 > 0:12:27- ..all inspired by Asia.
0:12:27 > 0:12:27- .
0:12:31 > 0:12:31- Subtitles
0:12:31 > 0:12:33- Subtitles- - Subtitles
0:12:39 > 0:12:43- My Asian travels - have influenced my cooking.
0:12:43 > 0:12:47- I love the fresh tastes - that awaken the senses.
0:12:47 > 0:12:51- One of my favourite Asian recipe - is pork char siu buns.
0:12:56 > 0:12:59- My friend, Larkin Cen, - runs Hokkei in Cardiff.
0:12:59 > 0:13:03- He's showing me a traditional - recipe for char siu.
0:13:03 > 0:13:06- I'm ready to watch - some char siu action.
0:13:06 > 0:13:07- Let's go.
0:13:07 > 0:13:12- Larkin was a MasterChef finalist - in 2013.
0:13:12 > 0:13:15- He's taken takeaway food - to another level.
0:13:17 > 0:13:22- To make char siu, Larkin mixes - hoisin sauce with yellow bean sauce.
0:13:24 > 0:13:27- He adds a pinch of - brown and white sugar...
0:13:28 > 0:13:32- ..a little water - and Shaoxing Chinese wine.
0:13:32 > 0:13:34- He pours the sauce over the pork...
0:13:35 > 0:13:39- ..adds crushed garlic - and a beaten egg.
0:13:42 > 0:13:45- The high sugar content in - the marinade helps to tenderize.
0:13:46 > 0:13:48- The longer you leave - in the marinade, the better.
0:13:48 > 0:13:50- How long would you leave it?
0:13:50 > 0:13:52- How long would you leave it?- - I'd leave it overnight.
0:13:53 > 0:13:59- Larkin cooks the pork at 160 - degrees Celsius for 45 minutes.
0:14:01 > 0:14:03- And it's ready.
0:14:04 > 0:14:06- It looks amazing. I can't wait.
0:14:09 > 0:14:11- Oh!
0:14:14 > 0:14:16- That is so good.
0:14:16 > 0:14:19- It's a great dish.
0:14:20 > 0:14:21- Mmm. So good.
0:14:23 > 0:14:27- After that amazing pork, I'm - ready to create my own pork buns.
0:14:32 > 0:14:35- This is an unusual dough.
0:14:36 > 0:14:38- There's no salt.
0:14:38 > 0:14:40- There's more sugar than usual.
0:14:41 > 0:14:44- They like their dough sweet in Asia.
0:14:45 > 0:14:50- Rub 15g of butter in 450g of flour.
0:14:51 > 0:14:54- Add a teaspoonful of dry yeast...
0:14:55 > 0:14:57- ..half a tbsp of baking powder...
0:14:57 > 0:15:00- ..and 30g of sugar.
0:15:02 > 0:15:04- There's no salt.
0:15:05 > 0:15:11- Add 275ml of water - and mix until it forms a ball.
0:15:11 > 0:15:15- Like normal bread...
0:15:15 > 0:15:20- ..the dough should be - smooth and elastic.
0:15:21 > 0:15:24- Work the dough - for five to ten minutes.
0:15:24 > 0:15:29- Let it rest for about an hour - until it doubles in size.
0:15:30 > 0:15:33- While the dough rests, - make the filling.
0:15:35 > 0:15:38- TOMATO SAUCE
0:15:38 > 0:15:41- HOISIN SAUCE
0:15:41 > 0:15:44- OYSTER SAUCE
0:15:44 > 0:15:45- SOY SAUCE
0:15:46 > 0:15:47- HONEY
0:15:50 > 0:15:55- A mixture of cornflour and chicken - stock acts as a thickening agent.
0:16:04 > 0:16:07- Finely chop spring onions.
0:16:09 > 0:16:14- In a hot wok, add a tablespoon - of vegetable oil and sesame oil.
0:16:15 > 0:16:17- Now add pork mince...
0:16:18 > 0:16:21- ..and fry until brown.
0:16:26 > 0:16:31- Add spring onions, a grated - clove of garlic and fresh ginger.
0:16:36 > 0:16:39- Keep an eye on it or it'll burn.
0:16:40 > 0:16:44- Add a generous pinch - of Chinese five spice...
0:16:44 > 0:16:48- ..and a tablespoon of Shaoxing - Chinese wine.
0:16:52 > 0:16:55- Cook for a minute - then add the sauce.
0:16:55 > 0:16:59- Mix until it thickens. - It won't take long.
0:17:02 > 0:17:06- The dough has risen really well.
0:17:08 > 0:17:11- There's enough for 15 buns.
0:17:12 > 0:17:13- I love that smell.
0:17:15 > 0:17:17- Remove the dough.
0:17:17 > 0:17:21- Roll into a sausage shape - and divide.
0:17:23 > 0:17:26- Take your time.
0:17:27 > 0:17:31- It's a little fiddly, - but there's no need to rush.
0:17:33 > 0:17:37- I'll slowly shape the dough...
0:17:38 > 0:17:40- ..into a circle.
0:17:41 > 0:17:46- The edges need to be thinner.
0:17:46 > 0:17:51- It'll make it easier - to fold over the top.
0:17:52 > 0:17:54- Make a dip in the middle.
0:17:54 > 0:17:58- It's better to put less in to start.
0:18:00 > 0:18:04- It'll burst out of the top - if there's too much.
0:18:04 > 0:18:08- Try to make them look tidy.
0:18:08 > 0:18:12- Press these together...
0:18:12 > 0:18:16- ..to create a pretty pattern.
0:18:16 > 0:18:20- It's making little folds - in the dough.
0:18:21 > 0:18:23- It's like a little purse.
0:18:24 > 0:18:28- Keep pinching the dough...
0:18:28 > 0:18:34- ..until it closes.
0:18:37 > 0:18:41- This is why you shouldn't use - too much filling.
0:18:41 > 0:18:44- It would burst out of the top.
0:18:46 > 0:18:47- That's it.
0:18:50 > 0:18:55- The final step is cooking the buns. - The traditional way is steaming.
0:18:58 > 0:19:00- They'll be ready in ten minutes.
0:19:06 > 0:19:09- They look amazing.
0:19:09 > 0:19:11- I can't wait to taste one.
0:19:15 > 0:19:16- Oh!
0:19:25 > 0:19:28- Mmm!
0:19:29 > 0:19:32- So lush. You have to try them.
0:19:37 > 0:19:41- From the sour to the sweet. - This is the way to make macaroons.
0:19:42 > 0:19:45- I know macaroons are not Asian.
0:19:46 > 0:19:50- This is a traditional - British recipe.
0:19:50 > 0:19:53- I'm giving it an Asian twist.
0:19:54 > 0:19:58- I've got lovely green pistachios...
0:19:58 > 0:20:01- ..mangos and lime.
0:20:02 > 0:20:06- To make nine macaroons, - finely chop 35g of pistachio nuts.
0:20:10 > 0:20:13- Add 20g of ground almonds.
0:20:14 > 0:20:18- This is ground coconuts.
0:20:21 > 0:20:24- And finally, icing sugar.
0:20:26 > 0:20:28- I'm going to grate some lime peel.
0:20:29 > 0:20:33- It'll go nice - with the green pistachios...
0:20:33 > 0:20:36- ..and the bright yellow mango.
0:20:36 > 0:20:41- They work perfectly - with the coconuts...
0:20:41 > 0:20:45- ..which is a popular ingredient - in Asia.
0:20:48 > 0:20:52- Once the second lime is in, - add finely chopped mango.
0:20:54 > 0:20:56- I'm not using a food processor.
0:20:57 > 0:20:59- It would get too slushy.
0:20:59 > 0:21:02- I want it to retain its shape.
0:21:04 > 0:21:07- Mix well.
0:21:08 > 0:21:10- You'll need two egg whites.
0:21:10 > 0:21:12- Oh!
0:21:15 > 0:21:19- Add salt and whisk.
0:21:19 > 0:21:22- You need fairly stiff peaks.
0:21:28 > 0:21:30- Try to mix it in carefully.
0:21:35 > 0:21:40- You can see the incredible - green pistachios and lime...
0:21:40 > 0:21:43- ..and the chunks of mango.
0:21:47 > 0:21:50- Put the mixture - on a greased baking tray.
0:21:50 > 0:21:56- Make sure there's enough space - between each macaroon.
0:21:56 > 0:22:01- They look quite rough and ready.
0:22:01 > 0:22:04- Rustic is the word.
0:22:05 > 0:22:11- Decorate with pistachio, - mango and chilli.
0:22:11 > 0:22:16- I know it's odd to have - chilli in a sweet macaroon...
0:22:16 > 0:22:18- ..but it works.
0:22:22 > 0:22:24- And in the oven they go.
0:22:25 > 0:22:30- Bake at 160 degrees Celsius - until lightly coloured.
0:22:36 > 0:22:40- Once they're cold, - they're ready to eat.
0:22:44 > 0:22:45- Mmm.
0:22:47 > 0:22:49- It's really light.
0:22:49 > 0:22:51- The lime gives it a fresh taste.
0:22:53 > 0:22:54- It's lush.
0:23:02 > 0:23:08- Visit our website for all the - recipes featured on the programme.
0:23:13 > 0:23:17- Next time, - a delicious girlie supper.
0:23:18 > 0:23:20- Hello!
0:23:22 > 0:23:24- Sweet potato skins...
0:23:24 > 0:23:29- ..and the best chocolate - popcorn pudding in the world.
0:23:55 > 0:23:57- S4C Subtitles by Gwead
0:23:58 > 0:23:58- .