Pennod 1 Becws

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-I'm Beca.

-As you know, I love baking...

-..and I also

-really enjoy experimenting.

-In this series,

-I'll share new recipes with you.

-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

-..as well as my favourite meals

-from local takeaways.

-It's food that brings a smile

-to my face and cheers me up.

-And yes, it's lush!

-I've been lucky

-to have travelled the world.

-Beth and I went to Asia

-when we were students.

-The food was amazing.

-It didn't change the way I cook,

-but how I combine ingredients.

-The food was so fresh.

-That sticks in my head.

-The flavours exploded in my mouth.

-They were so tasty.

-Food tastes better

-when you're on holiday.

-Even when I'm in my own kitchen...

-..recreating a recipe

-takes me back there.

-This is a taster

-of Asian food I like to eat.

-I'll make little pork buns...

-..a MasterChef finalist shares

-a delicious pork char siu recipe...

-..and I'll show you

-how to make summery rolls.

-But first, simple Thai fishcakes.

-These little fishcakes

-are easy to make.

-You can use any fish you want.

-If you don't like spicy food,

-go easy on the chillies.

-I'm using cod...

-..and pork.

-Pork and fish

-go really well together.

-It's a traditional feature

-of Asian cuisine.

-Add three spring onions

-and two red chillies.

-Because I like hot food,

-I leave the seeds in.

-Grate the peel of two limes...

-..and add one egg white.

-This will help

-bind the ingredients.

-The fishcakes

-won't crumble as they cook.

-Add salt and sugar.

-Asian cuisine

-uses more sugar than I would.

-It's because a lot of vinegar

-is used...

-..and strong, bitter flavours.

-It helps to balance out the dish.

-In Asian cuisine...

-..it's important to have

-the hot, salty, sweet and sour.

-The four have to be balanced.

-This is fish sauce.

-It's really traditional.

-Blend well.

-The finely chopped ingredients

-are a nice colour.

-I can see the red chillies

-and green spring onions.

-Chop a bunch of coriander.

-I love coriander.

-I have to watch how much I put in.

-Chop 50g of green beans.

-When I ate these in Thailand...

-..the green beans weren't as

-finely chopped for added texture.

-Next, roughly chop

-100g of raw prawns.

-Cooked prawns would taste rubbery.

-I'll break these up.

-The processor

-would mince them too finely.

-These fishcakes remind me

-of my travels with Beth...

-..when I was younger.

-I like recreating recipes

-I've tried...

-..not only abroad but at home.

-If I eat a tasty meal

-in a restaurant...

-..I want to try cooking it.

-This is coming together nicely.

-It's good that it's really sticky.

-There is a technique

-of going in with your hands...

-..and throwing it back in the bowl.

-That helps build up

-the proteins in the mixture.

-It helps it stick together.

-Mix it well.

-Here's a tip.

-Wetting your hands prevents

-the fishcake mixture from sticking.

-Make them any size you want.

-Fry over a medium to high heat

-until they're golden brown.

-Next, the dipping sauce.

-DIPPING SAUCE

-Finely chop half a red onion,

-a small chunk of cucumber...

-..and half a red chilli.

-Grate an inch of ginger...

-..add a pinch of salt...

-..two or three

-tablespoons of sugar...

-..six tablespoons of rice wine

-or white wine vinegar...

-..and a little water to taste.

-Mix well.

-I ate a lot of these in Thailand.

-They're a lovely mid-afternoon snack

-with a cocktail or two.

-I'll try using chopsticks.

-They're really fresh.

-You get the crunch

-from the green beans...

-..and a hint of chilli.

-You'll find all

-the recipes on our website.

-Thai restaurants

-are a familiar sight in Wales.

-It was a different story

-thirty years ago.

-This was the first Thai house

-outside London.

-The Thai House in Cardiff

-is run by the Ramasut family.

-Tamsin was in school with me.

-Her father opened it.

-What have we got here?

-What have we got here?

-

-Som tam is a green papaya salad.

-Yum. Can I taste it?

-Of course.

-This is a traditional meal.

-It's street food.

-Som tam is eaten with chicken

-on a kind of barbeque...

-..with sticky rice.

-A typical late night meal

-in Thailand is fish curry.

-Everyone eats rice.

-There's always

-a variety of vegetables.

-What are the main ingredients?

-Thai people eat loads of rice.

-It goes with almost every meal.

-There is always a huge variety

-of fresh fruit and vegetables.

-Coconut milk is used in a geng...

-..a Thai curry.

-Thai people don't use salt.

-They use nam pla, a fish sauce,

-instead.

-And garlic.

-And what else? Chillies.

-My grandmother lives in Bangkok.

-The main meal of her day

-is breakfast.

-She has rice and fried fish

-every morning.

-She makes her own special

-condensed chilli.

-For breakfast?!

-For breakfast?!

-

-Yes. She cries every morning!

-She cries every morning.

-It's not a tasty meal

-if she hasn't cried!

-She's a total addict.

-Not all Asian food is spicy.

-These fresh Vietnamese rolls

-are easy to make.

-Grate half an inch of ginger.

-Grate lime peel and add

-two tablespoons of lime juice.

-Add two tablespoons

-of rice vinegar...

-..and four tablespoons

-of fish sauce.

-Add water to balance the taste

-and mix.

-Taste and adapt to your liking.

-Now, on to the rolls.

-They're easy to make and

-you can have any filling you want.

-I like a traditional

-Vietnamese filling...

-..lettuce, spring onions...

-..cucumber, carrot,

-all in long strips.

-Try to cut them as finely as

-possible. And watch your fingers.

-I'm making two different wraps...

-..one with chicken and

-the other with cooked prawns.

-Next, soak a wrap of rice paper.

-Place on a damp cloth

-and fill with different layers.

-Use whatever you want -

-but don't overdo it.

-Cooked Vermicelli noodles work well

-and provide texture.

-Roll carefully

-or you'll tear the wrap.

-The ingredients are visible

-through the rice paper.

-Try to be tidy!

-To serve, dip in the sauce.

-They're simple, fresh and delicious.

-There's no cooking involved.

-Coming up, a MasterChef

-finalist shares his secrets.

-Steamed pork buns

-and sweet macaroons...

-..all inspired by Asia.

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-My Asian travels

-have influenced my cooking.

-I love the fresh tastes

-that awaken the senses.

-One of my favourite Asian recipe

-is pork char siu buns.

-My friend, Larkin Cen,

-runs Hokkei in Cardiff.

-He's showing me a traditional

-recipe for char siu.

-I'm ready to watch

-some char siu action.

-Let's go.

-Larkin was a MasterChef finalist

-in 2013.

-He's taken takeaway food

-to another level.

-To make char siu, Larkin mixes

-hoisin sauce with yellow bean sauce.

-He adds a pinch of

-brown and white sugar...

-..a little water

-and Shaoxing Chinese wine.

-He pours the sauce over the pork...

-..adds crushed garlic

-and a beaten egg.

-The high sugar content in

-the marinade helps to tenderize.

-The longer you leave

-in the marinade, the better.

-How long would you leave it?

-How long would you leave it?

-

-I'd leave it overnight.

-Larkin cooks the pork at 160

-degrees Celsius for 45 minutes.

-And it's ready.

-It looks amazing. I can't wait.

-Oh!

-That is so good.

-It's a great dish.

-Mmm. So good.

-After that amazing pork, I'm

-ready to create my own pork buns.

-This is an unusual dough.

-There's no salt.

-There's more sugar than usual.

-They like their dough sweet in Asia.

-Rub 15g of butter in 450g of flour.

-Add a teaspoonful of dry yeast...

-..half a tbsp of baking powder...

-..and 30g of sugar.

-There's no salt.

-Add 275ml of water

-and mix until it forms a ball.

-Like normal bread...

-..the dough should be

-smooth and elastic.

-Work the dough

-for five to ten minutes.

-Let it rest for about an hour

-until it doubles in size.

-While the dough rests,

-make the filling.

-TOMATO SAUCE

-HOISIN SAUCE

-OYSTER SAUCE

-SOY SAUCE

-HONEY

-A mixture of cornflour and chicken

-stock acts as a thickening agent.

-Finely chop spring onions.

-In a hot wok, add a tablespoon

-of vegetable oil and sesame oil.

-Now add pork mince...

-..and fry until brown.

-Add spring onions, a grated

-clove of garlic and fresh ginger.

-Keep an eye on it or it'll burn.

-Add a generous pinch

-of Chinese five spice...

-..and a tablespoon of Shaoxing

-Chinese wine.

-Cook for a minute

-then add the sauce.

-Mix until it thickens.

-It won't take long.

-The dough has risen really well.

-There's enough for 15 buns.

-I love that smell.

-Remove the dough.

-Roll into a sausage shape

-and divide.

-Take your time.

-It's a little fiddly,

-but there's no need to rush.

-I'll slowly shape the dough...

-..into a circle.

-The edges need to be thinner.

-It'll make it easier

-to fold over the top.

-Make a dip in the middle.

-It's better to put less in to start.

-It'll burst out of the top

-if there's too much.

-Try to make them look tidy.

-Press these together...

-..to create a pretty pattern.

-It's making little folds

-in the dough.

-It's like a little purse.

-Keep pinching the dough...

-..until it closes.

-This is why you shouldn't use

-too much filling.

-It would burst out of the top.

-That's it.

-The final step is cooking the buns.

-The traditional way is steaming.

-They'll be ready in ten minutes.

-They look amazing.

-I can't wait to taste one.

-Oh!

-Mmm!

-So lush. You have to try them.

-From the sour to the sweet.

-This is the way to make macaroons.

-I know macaroons are not Asian.

-This is a traditional

-British recipe.

-I'm giving it an Asian twist.

-I've got lovely green pistachios...

-..mangos and lime.

-To make nine macaroons,

-finely chop 35g of pistachio nuts.

-Add 20g of ground almonds.

-This is ground coconuts.

-And finally, icing sugar.

-I'm going to grate some lime peel.

-It'll go nice

-with the green pistachios...

-..and the bright yellow mango.

-They work perfectly

-with the coconuts...

-..which is a popular ingredient

-in Asia.

-Once the second lime is in,

-add finely chopped mango.

-I'm not using a food processor.

-It would get too slushy.

-I want it to retain its shape.

-Mix well.

-You'll need two egg whites.

-Oh!

-Add salt and whisk.

-You need fairly stiff peaks.

-Try to mix it in carefully.

-You can see the incredible

-green pistachios and lime...

-..and the chunks of mango.

-Put the mixture

-on a greased baking tray.

-Make sure there's enough space

-between each macaroon.

-They look quite rough and ready.

-Rustic is the word.

-Decorate with pistachio,

-mango and chilli.

-I know it's odd to have

-chilli in a sweet macaroon...

-..but it works.

-And in the oven they go.

-Bake at 160 degrees Celsius

-until lightly coloured.

-Once they're cold,

-they're ready to eat.

-Mmm.

-It's really light.

-The lime gives it a fresh taste.

-It's lush.

-Visit our website for all the

-recipes featured on the programme.

-Next time,

-a delicious girlie supper.

-Hello!

-Sweet potato skins...

-..and the best chocolate

-popcorn pudding in the world.

-S4C Subtitles by Gwead

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