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Martin Yan Quick & Easy
The master of the quick chop and the hot wok returns in Martin Yan Quick & Easy. One of the world's most honored masters of Asian cuisine again proves that Asian cooking is so much more than "take-out food." As Martin Yan offers his studio audience a sampling of his creations, he discusses the history, background, health and dietary benefits of Asian cooking. His insider’s perspective takes viewers on an exciting culinary discovery of local cooking techniques. Along the way, he highlights mouth-watering recipes for Sweet Coconut Rice with Caramelized Pineapple, Poached Halibut over Soba Noodles and Sweet and Sour Shredded Carrots.
Distributed by: American Public Television (APT)
Born in Guangzhou, China, Martin had his formal induction into the culinary world at 13, as an apprentice at a top Hong Kong restaurant. He has since captured the hearts of millions of fans by spicing his cooking with a personal ingredient: wit.
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Martin completes a meal full of seafood delights with a spicy banana treat for dessert. In the travel segment, Martin explores China's Yangtze River and takes a behind-the-scenes look at the galley of a cruise ship. Recipes: Crab Puffs; Fish and Long Bean Stir-Fry; Spiced Banana Rolls
Spicing Up Rice
Martin and guest chef Ming Tsai kick off the evening with a "mango tango" and prove rice doesn't have to be a bland side dish. Cooking tip: "Exotic Fruits." Recipes: Mango Macadamia Chicken; Mango Chicken Stir-Fry with Snap Peas; Golden Fried Rice; Beef and Shitake Satay with Mango Sauce; Spicy Mango Salsa
Martin is inspiring with his special take on some popular dishes. In the travel segment, Martin watches three masters of Cantonese cuisine prepare three different lobster dishes during a cook-off in a Guangzhou restaurant. Recipes: Curried Coconut Pot Pie; Salad with Asian Vinaigrette; Zippy Ginger Float; Zippy Ginger Syrup
From tofu to miso to soy sauce, Martin examines the different forms the soybean takes. Then, he makes three flavorful recipes based on the versatile little bean. During the travel segment, Martin makes a stop at a Guest House Restaurant, where important Chinese officials dine. Recipes: Miso Soup; Wok-Tossed Pork with Miso Glaze; Soybean Fried Rice
Modern Tea House
Martin visits a modern tea cafe and learns the importance of glutinous rice, which is even found in bubble tea, one of the most popular drinks in Asia. Martin's cooking tip is "All About Ginger." Recipes include: Quick Glutinous Rice, Tangy Black Pepper Chicken and Sweet Coconut Rice with Caramelized Pineapple.
Martin visits a noodle factory and learns how to make fun, or rice noodles. Then, taking his homework to his studio kitchen, Martin creates his own version of fun with recipes for Rice Paper Wraps, Haihan Fun Mein, Peanut Dipping Sauce and Southeast Asian All-Purpose Dipping Sauce. Martin's cooking tip is "Steaming Techniques."
The flavors and aromas of tea can breathe new life to dinner-time favorites. Inspired by his travels to Taiwan, Martin uses tea to prepare Black Tea-Braised Beef Short Ribs, Tea-Smoked Salmon and Simple Sesame Noodles. Martin's cooking tip is "All About Wrappers."
Back to Basics
Martin visits a Taiwanese tribal village to learn about its food culture and practice of living off the land. Inspired by his visit, Martin makes a quick and easy meal of Baked Black Bean Catfish, Fish Fried Rice and Swiss Chard with Black Bean Sauce. Martin's cooking tip is "All About Asian Citrus."
Martin, inspired by Taipei's nightlife, whips up Chilli-Braised Beef Noodle Bowl, Easy & Tangy Sichuan Pickled Cucumbers and Ho Chi Mojito. Martin's cooking tip is "All About Soy Sauce."
After traveling to Taiwan, Martin creates Edamame Appetizer, Poached Halibut over Soba Noodles and Toasted Sesame Greens to accompany time-honored tea-brewing customs. Martin's cooking tip is "All About Knives."
After experiencing the rich cultural contrasts of Taipei, Martin brings new life to traditional fruit favorites, including Pineapple Hot and Sour Soup, Crunchy Apple Beef and Asian-Style Duck Breast à L'Orange. Cooking tip: "All About Rice and Bean Noodles."
Tea & Music
Martin creates two dishes, Tea-Flavored Chicken-Walnut Soup and Eight Precious Fried Rice, inspired by traditional songs found in the teahouses of Southeast Asia. Martin's cooking tip is "All About Mushrooms."
Martin turns meal preparation into a family affair with Potstickers with Spicy Dipping Sauce, Quick Char Siu and Monday Night Dumpling Soup. In the travel segment, Martin visits the village where his father was born and sees buildings constructed by the Chinese 100 years ago.
Inspired by the exotic flavors of Southeast Asia, Martin creates Yan'sCocktail Nuts, Southeast Asian Meatballs, Grilled Beef Vietnamese Street Sandwich, Sweet and Sour Shredded Carrots and Lychee Lemonade. Later, Martin explores the sights, sounds and tastes of a "walking street" in Guangzhou.
Martin explores the many flavors of Vietnam, with recipes including: Northern-Style Spring Rolls, Vietnamese Egg Custard, Hue-Style Fried Rice and Southeast Asian All-Purpose Dipping Sauce. Later, Martin explores the old-style market in the new city of Feng Du on the Yangtze River.
Martin gives the traditional backyard grill an Asian twist with his take on BBQ favorites including: East-West Gazpacho, Dynasty Burger, Backyard Asian Coleslaw and Easy & Tangy Sichuan Pickled Cucumbers. In the travel segment, Martin goes behind the scenes at a black bean factory.
Martin introduces viewers to the world of "Chi-talian" cooking, by adding a touch of Asia to some classic Italian dishes. Recipes include Wo Ti's Garlicky Romaine Salad, Great Wall Hoisin Pizza and Five-Spice Pineapple Banana Split. In Guangzhou, Martin visits Shamian Island, which has been the home to foreign residents for more than 100 years.
No Fuss, No Muss
Martin shows how easy it is to enhance any main course with simple "no-fuss, no-muss" dishes, including Coconut Custard, Peppery Chicken Wings, Quick Rice Jook and Fried Shallots and 3-Minute Baby Bok Choy. Later, Martin sees some traditional farming techniques along the Yangtze River.
To save time and money, Martin makes a hearty meal from one cut of beef. Recipes include: Rice Beef Soup, Beef & Tofu Stir-Fry and Stir-Fried Beef Spinach Salad. Later, Martin visits a duck farm and a rice farm in the Guangdong Province.
A Light Dinner
Martin proves that Zippy Ginger Syrup, Sweet Soy Braised Chicken Drummettes, Spicy Soba Noodles and Peking Sun Cocktail can satisfy any craving. In the travel segment, Martin tours the silk market in Guangzhou.
Martin's prepares Harvest Vegetables with Curry Dip, Grilled Satay Chicken Tenders and Garlicky Peanut Noodles. Later, he samples Old Chongqing's delights.
Light & Tasty
Martin demonstrates how easy it is to eat healthy without sacrificing flavor with light and delicious recipes for Grilled Beef and Cabbage Salad, Vegetable & Tofu Green Curry, Tropical Beef and Steamed White Rice. Martin also tours a factory that makes traditional Chinese clay cooking pots.
Cilantro, Ginger & Mushrooms
Martin uses both fresh and dried forms of ginger, cilantro and mushrooms to make three tasty dishes: Twin Ginger Shortbread Cookies, Cilantro Chicken and Creamy Mushroom Soup. In the travel segment, Martin and friends dine on Dim Sum while traditional Chinese opera is performed.
Martin tempts the palette with his delightful twist on meal-time favorites, including Asparagus Orange Salad, Pan-Fried Snapper with Yan's Sweet & Sour Sauce, Steamed Tofu Fish and Steamed White Rice. In Wuhan, Martin visits a contemporary shopping area.
Martin tempts the taste buds with three sweet and savory chicken dishes: Braised Chicken Taro, Orange Peel Chicken and 3-Minute Baby Bok Choy. In the travel segment, Martin dines at a restaurant where they make rice noodles from scratch.
From citrus, spice and everything nice, Martin explores the richness and diversity of Asian flavours with quick and easy recipes for Citrus Rice Noodles, Chicken & Potato Yellow Curry, Lemongrass Chicken over Rice Stick Noodles and Southeast Asian All-Purpose Dipping Sauce. Later, Martin visits one of China's greatest chefs.
Shrimp & Chicken
Whether made from scratch or with the help of store-bought ingredients, these quick and easy dishes for Sesame Chicken Strips with Lemon Dipping Sauce, Shrimp and Sugar Snap Peas and Cantonese Shrimp Scramble are sure to please. In Chongqing, Martin samples Szechwan Hot Pot dining in traditional and modern settings.
Martin cooks some of his favorite vegetarian dishes, including Grilled Miso-Glazed Eggplant, Long Bean and Tofu Stir-Fry, Asian Cucumber Bisque and Fried Shallots. In the travel segment, Martin contrasts a traditional knife maker with a modern knife factory near Guangzhou.
Chicken Or Turkey?
Martin demonstrates the versatility of mouth-watering fowl dishes, including Ginger Chicken and Citrus Turkey Stir-Fry, and completes the meal with Tropical Fruit with Lemon-Ginger Syrup, a light and tasty dessert. In the travel segment, Martin checks out exotic items in the Guangzhou Herbal Market.
Martin shares his time-saving tips for creating three quick and easy meals: Egg Flower Corn Soup, Steamed Fish with Lemongrass Oil and Savory Jade Chicken. Martin also looks at some of the dining facilities in Guangzhou (formerly Canton).
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