In this episode of Yan Can Cook, learn how to make delectable dishes with striking presentation, including pork-filled bitter melon (1:00), Indian-style coconut curry with shrimp (9:12), and steamed sponge cake with mango, whipped cream, and shredded coconut. (17:37).
Martin travels to Singapore to explore the cultural significance of coconuts (15:00).
#MartinYan #coconutcurry #shrimpcurry #spongecake
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: www.kqed.org/food