Thursday, October 22, 2015

Life Lessons I’ve Learned from Chef Martin Yan, host of Asian Food Channel’s Taste of Asia

Chef Martin Yan with Purple Plum Fairy

“You should love your job, whatever it is. Love it so that you won’t feel pressured, so that you will always feel inspired and energetic,” says the legendary chef Martin Yan when he hopped our table at an exclusive event organized by Asian Food Channel at the New World Hotel last week. Through the invitation of a dear friend, Security Blanket was fortunate enough to be one of their guests that particular night. Chef Martin Yan was in town for a series of live cooking demonstrations as one of AFC’s popular celebrity chefs. Chef Martin’s known for his amazing knife skills and wit. He was so good at it that he even showed us how he’s able to debone an entire chicken in 18 seconds. Yes, that’s how fast he can do it!

Pomelo and Prawn Delight

Trio of Seafood Fresh Rice Spring Rolls with two dipping sauces

Hot and sour pineapple fish soup

Chef Yan, together with the team of New World Hotel prepared for us a six-course dinner with two kinds of appetizers, pomelo and prawn delight, and a trio of seafood fresh rice rolls with two dipping sauces. Next came the hot and sour pineapple fish soup and two kinds of main courses, char-grilled spring chicken over a bed of mixed greens and the wok-seared “shaking” beef with sweet jackfruit in sago as dessert. 

Char-grilled spring chicken

Between our courses, after we were served our appetizers and soup, chef Yan called everyone’s attention for a demo. He was supposed to demo his wok-seared “shaking” beef dish, but he was such in a jolly mood that he taught us the basics of knife skills and made the entire segment entertaining. His knife skills were to hold the blade of the knife while chopping really thin slices of veggies. He also said it is important to keep your knife sharp because a sharp knife is a safe knife, since you won’t have to wiggle your way in as much and there’s less chance of slipping when chopping something.

Chef Yan also emphasized on the importance of having a bear claw when you chop. Bear claw means curling your fingers in such a way that when you chop something, you put your knuckles against the blade to control the size of whatever it is you’re chopping. At the same time, you know exactly where the blade is. One shouldn’t raise the blade higher than your knuckles to avoid accidents.  

Martin Yan can be seen on the Asian Food Channel on SkyCable channel 22

For Chef Yan's Wok-seared "shaking" beef recipe, please visit my food blog

Wok -seared shaking beef

Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.

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