Giada at Home (2008–…): Season 2, Episode 28 - Let Them Eat Cake - full transcript

>>> I have a big family and when
we all get together, it's always
a huge feast.

We all get together, it's always
a huge feast.
Usually it's Italian, but this

a huge feast.
Usually it's Italian, but this
time I'm making another family

usually it's Italian, but this
time I'm making another family
favorite, my cheese food.

Time I'm making another family
favorite, my cheese food.
Su shumai, Chinese dumplings

favorite, my cheese food.
Su shumai, Chinese dumplings
stuffed with shrimp and steam.

Su shumai, Chinese dumplings
stuffed with shrimp and steam.
They're pretty, little packages

stuffed with shrimp and steam.
They're pretty, little packages
packed with big flavors.

They're pretty, little packages
packed with big flavors.
Orange and pineapple beef,

packed with big flavors.
Orange and pineapple beef,
sliced beef tenderloin with a

orange and pineapple beef,
sliced beef tenderloin with a
pineapple, orange and soy sauce,



sliced beef tenderloin with a
pineapple, orange and soy sauce,
the perfect combination of sweet

pineapple, orange and soy sauce,
the perfect combination of sweet
and savory, and vegetable

the perfect combination of sweet
and savory, and vegetable
chow mein your taste buds can't

and savory, and vegetable
chow mein your taste buds can't
resist this duo of soft noodles

chow mein your taste buds can't
resist this duo of soft noodles
and crunchy veggies.

Resist this duo of soft noodles
and crunchy veggies.
A de laurentiis dinner with an

and crunchy veggies.
A de laurentiis dinner with an
Asian twist.

A de laurentiis dinner with an
Asian twist.
[ Speaking in foreign language ]

♪♪
I'm starting with my orange and
pineapple beef today for my

I'm starting with my orange and
pineapple beef today for my
Chinese menu and I think this is

pineapple beef today for my
Chinese menu and I think this is
going to be fun and I think my

Chinese menu and I think this is
going to be fun and I think my
family is going to be pleasantly

going to be fun and I think my
family is going to be pleasantly
surprised when they find out I'm

family is going to be pleasantly
surprised when they find out I'm
making Chinese.



Surprised when they find out I'm
making Chinese.
You want to add vegetable oil to

making Chinese.
You want to add vegetable oil to
the bottom of the pan.

You want to add vegetable oil to
the bottom of the pan.
We're going to start with beef

the bottom of the pan.
We're going to start with beef
tenderloin.

We're going to start with beef
tenderloin.
I got two two-pound pieces.

Tenderloin.
I got two two-pound pieces.
I love beef tenderloin.

I got two two-pound pieces.
I love beef tenderloin.
It's tender and moist.

I love beef tenderloin.
It's tender and moist.
We'll season it with salt and

it's tender and moist.
We'll season it with salt and
pepper on both sides and stick

we'll season it with salt and
pepper on both sides and stick
it in the frying pan and get it

pepper on both sides and stick
it in the frying pan and get it
nice and brown, create a little

it in the frying pan and get it
nice and brown, create a little
crust on the meat.

Nice and brown, create a little
crust on the meat.
Again, a little salt and pepper

crust on the meat.
Again, a little salt and pepper
on both sides.

Again, a little salt and pepper
on both sides.
You get the pan nice and hot.

On both sides.
You get the pan nice and hot.
You want to get a little sizzle

you get the pan nice and hot.
You want to get a little sizzle
going.

You want to get a little sizzle
going.
While that starts to get nice

going.
While that starts to get nice
and brown, I'm going to grab

while that starts to get nice
and brown, I'm going to grab
some pineapple and some soy

and brown, I'm going to grab
some pineapple and some soy
sauce.

Some pineapple and some soy
sauce.
And we are going to make a super

sauce.
And we are going to make a super
yummy orange pineapple sauce.

And we are going to make a super
yummy orange pineapple sauce.
We're going to use canned

yummy orange pineapple sauce.
We're going to use canned
pineapple chunks in heavy syrup,

we're going to use canned
pineapple chunks in heavy syrup,
and you definitely want it in

pineapple chunks in heavy syrup,
and you definitely want it in
heavy syrup because you need a

and you definitely want it in
heavy syrup because you need a
little bit of that sugar and

heavy syrup because you need a
little bit of that sugar and
that thickness and we're going

little bit of that sugar and
that thickness and we're going
to blend it all together and

that thickness and we're going
to blend it all together and
create a nice thick but smooth

to blend it all together and
create a nice thick but smooth
sauce.

Create a nice thick but smooth
sauce.
Then we're going to measure out

sauce.
Then we're going to measure out
one cup of plain old orange

then we're going to measure out
one cup of plain old orange
juice, with a little bit of that

one cup of plain old orange
juice, with a little bit of that
tang, that citrus with that

juice, with a little bit of that
tang, that citrus with that
sweet pineapple.

Tang, that citrus with that
sweet pineapple.
Then to that, we're going to add

sweet pineapple.
Then to that, we're going to add
a quarter cup of soy sauce, and

then to that, we're going to add
a quarter cup of soy sauce, and
i like to use reduced sodium soy

a quarter cup of soy sauce, and
i like to use reduced sodium soy
sauce so I can control how much

I like to use reduced sodium soy
sauce so I can control how much
salt is in it and it just adds a

sauce so I can control how much
salt is in it and it just adds a
salty bite.

Salt is in it and it just adds a
salty bite.
Now, we need a little garlic,

salty bite.
Now, we need a little garlic,
lemon, and ginger.

Now, we need a little garlic,
lemon, and ginger.
We're going to add lots of

lemon, and ginger.
We're going to add lots of
flavor to this sauce.

We're going to add lots of
flavor to this sauce.
Roll it, and cut it.

Flavor to this sauce.
Roll it, and cut it.
We're going to use a quarter cup

roll it, and cut it.
We're going to use a quarter cup
of lemon juice.

We're going to use a quarter cup
of lemon juice.
You need a little lemon juice to

of lemon juice.
You need a little lemon juice to
balance out the sweetness from

you need a little lemon juice to
balance out the sweetness from
the pineapple, and you need a

balance out the sweetness from
the pineapple, and you need a
little acid in there, too.

The pineapple, and you need a
little acid in there, too.
All right, now, we need three

little acid in there, too.
All right, now, we need three
garlic cloves.

All right, now, we need three
garlic cloves.
Done with that.

Garlic cloves.
Done with that.
Let's chop up the garlic.

Done with that.
Let's chop up the garlic.
Put the garlic in there.

Let's chop up the garlic.
Put the garlic in there.
Now, let's see about our meat.

Put the garlic in there.
Now, let's see about our meat.
Oh, looking great.

Now, let's see about our meat.
Oh, looking great.
Nice crust.

Oh, looking great.
Nice crust.
Now we need ginger, very popular

nice crust.
Now we need ginger, very popular
again in Chinese food.

Now we need ginger, very popular
again in Chinese food.
The ginger has a thick zin and

again in Chinese food.
The ginger has a thick zin and

the ginger has a thick zin and
skin and it's very fibrous.

Skin and it's very fibrous.
You want to cut a bunch of it

skin and it's very fibrous.
You want to cut a bunch of it
off and then we're going to chop

you want to cut a bunch of it
off and then we're going to chop
up the ginger.

Off and then we're going to chop
up the ginger.
Release all of the flavor.

Up the ginger.
Release all of the flavor.
This has got like this little

release all of the flavor.
This has got like this little
spicy bite to it, which is going

this has got like this little
spicy bite to it, which is going
to be really good mixed in with

spicy bite to it, which is going
to be really good mixed in with
the pineapple.

To be really good mixed in with
the pineapple.
There we go.

The pineapple.
There we go.
A little ginger.

There we go.
A little ginger.
Then we need a little bit of

a little ginger.
Then we need a little bit of
sugar just to balance out the

then we need a little bit of
sugar just to balance out the
flavors.

Sugar just to balance out the
flavors.
One, two, and three tablespoons

flavors.
One, two, and three tablespoons
of sugar.

One, two, and three tablespoons
of sugar.
And a little bit of salt and one

of sugar.
And a little bit of salt and one
more thing.

And a little bit of salt and one
more thing.
We need a little arrow root.

More thing.
We need a little arrow root.
We need one tablespoon of arrow

we need a little arrow root.
We need one tablespoon of arrow
root.

We need one tablespoon of arrow
root.
Arrow root is a thickener,

root.
Arrow root is a thickener,
similar to corn starch but

arrow root is a thickener,
similar to corn starch but
unlike corn starch, when you add

similar to corn starch but
unlike corn starch, when you add
the arrow root to acid like

unlike corn starch, when you add
the arrow root to acid like
lemon and orange sus, it creates

the arrow root to acid like
lemon and orange sus, it creates
a smooth sauce without any

lemon and orange sus, it creates
a smooth sauce without any
grittiness.

A smooth sauce without any
grittiness.
Let's blend it all together.

Grittiness.
Let's blend it all together.
There we go.

Let's blend it all together.
There we go.
Smells like a Hawaiian tropical

there we go.
Smells like a Hawaiian tropical
drink with a little salt in it.

Smells like a Hawaiian tropical
drink with a little salt in it.
It's really good.

Drink with a little salt in it.
It's really good.
So the meat is brown on all

it's really good.
So the meat is brown on all
sides.

So the meat is brown on all
sides.
We're going to turn off the

sides.
We're going to turn off the
stove, and grab the tenderloin.

We're going to turn off the
stove, and grab the tenderloin.
Look at that.

Stove, and grab the tenderloin.
Look at that.
Is that not gorgeous?

Look at that.
Is that not gorgeous?
And we're going to put the beef

is that not gorgeous?
And we're going to put the beef
tenderloin right on the baking

and we're going to put the beef
tenderloin right on the baking
sheet that we've already greased

tenderloin right on the baking
sheet that we've already greased
and we're going t pop it in a

sheet that we've already greased
and we're going t pop it in a
400-degree oven until it's

and we're going t pop it in a
400-degree oven until it's
medium rare inside.

400-degree oven until it's
medium rare inside.
It's going to be so, so good.

Medium rare inside.
It's going to be so, so good.
♪♪

It's going to be so, so good.
♪♪
now, while that bakes, we are

♪♪
now, while that bakes, we are
going to thicken the sauce and

now, while that bakes, we are
going to thicken the sauce and
put it in the pan when we brown

going to thicken the sauce and
put it in the pan when we brown
the tenderloin, just like that.

Put it in the pan when we brown
the tenderloin, just like that.
Turn the stove to about medium,

the tenderloin, just like that.
Turn the stove to about medium,

turn the stove to about medium,
medium-low and we're going to

medium-low and we're going to
pick up all the little bits from

medium-low and we're going to
pick up all the little bits from
the Browning of the meat, so

pick up all the little bits from
the Browning of the meat, so
that it enhances the flavor of

the Browning of the meat, so
that it enhances the flavor of
the sauce.

That it enhances the flavor of
the sauce.
What we're going to do is simmer

the sauce.
What we're going to do is simmer
the sauce for about five

what we're going to do is simmer
the sauce for about five
minutes, until it's slightly

the sauce for about five
minutes, until it's slightly
thickened all of the flavors

minutes, until it's slightly
thickened all of the flavors
blend together.

Thickened all of the flavors
blend together.
Up next I'll make a family

blend together.
Up next I'll make a family
favorite,

>>> so I started on my vegetable
chow mein and already cut up my
two cups of green beans and

chow mein and already cut up my
two cups of green beans and
already cut one and a half

two cups of green beans and
already cut one and a half
carrots an he love this dish.

Already cut one and a half
carrots an he love this dish.
It's sort of the Chinese version

carrots an he love this dish.
It's sort of the Chinese version
of Italian pasta primavera,

it's sort of the Chinese version
of Italian pasta primavera,
loaded with lots of vegetables

of Italian pasta primavera,
loaded with lots of vegetables
and noodles.

Loaded with lots of vegetables
and noodles.
Chow mein has to do with the way

and noodles.
Chow mein has to do with the way
you cook the need noodles.

Chow mein has to do with the way
you cook the need noodles.
In a chow mein you steam or boil

you cook the need noodles.
In a chow mein you steam or boil
the noodles first and stir-fry

in a chow mein you steam or boil
the noodles first and stir-fry
them and lo mein you steam or

the noodles first and stir-fry
them and lo mein you steam or
boil the noodles so it's a

them and lo mein you steam or
boil the noodles so it's a
little bit different texture.

Boil the noodles so it's a
little bit different texture.
We seasoned the water with a

little bit different texture.
We seasoned the water with a
little bit of salt.

We seasoned the water with a
little bit of salt.
Those are going to cook for

little bit of salt.
Those are going to cook for
about a minute and we're going

those are going to cook for
about a minute and we're going
to grab this ice bath and what

about a minute and we're going
to grab this ice bath and what
we want to do is shock them

to grab this ice bath and what
we want to do is shock them
basically and put them in the

we want to do is shock them
basically and put them in the
ice bath and stop the cooking

basically and put them in the
ice bath and stop the cooking
process because you still want

ice bath and stop the cooking
process because you still want
them to be kind of crunchy, just

process because you still want
them to be kind of crunchy, just
a little bit crunchy at the end

them to be kind of crunchy, just
a little bit crunchy at the end
of the process of cooking.

A little bit crunchy at the end
of the process of cooking.
We're going to cook them again

of the process of cooking.
We're going to cook them again
in the stir-fry, and now we'll

we're going to cook them again
in the stir-fry, and now we'll
take them out.

In the stir-fry, and now we'll
take them out.
There we go.

Take them out.
There we go.
And we'll just cool right in

there we go.
And we'll just cool right in
there, we'll turn off the stove,

and we'll just cool right in
there, we'll turn off the stove,
we're done with that.

There, we'll turn off the stove,
we're done with that.
Now we're going to put these

we're done with that.
Now we're going to put these
back here and let them cool, and

now we're going to put these
back here and let them cool, and
we're going to get the water

back here and let them cool, and
we're going to get the water
because we need to start

we're going to get the water
because we need to start
stir-frying.

Because we need to start
stir-frying.
We'll move it back here.

Stir-frying.
We'll move it back here.
Perfect.

We'll move it back here.
Perfect.
Okay, so now, moving on to the

perfect.
Okay, so now, moving on to the
stir-fry part, we'll let that

okay, so now, moving on to the
stir-fry part, we'll let that
cool.

Stir-fry part, we'll let that
cool.
Grab my nonstick skillet and

cool.
Grab my nonstick skillet and
start prepping it's the aeromat

grab my nonstick skillet and
start prepping it's the aeromat
so we'll use three garlic cloves

start prepping it's the aeromat
so we'll use three garlic cloves
and just peel the garlic cloves.

So we'll use three garlic cloves
and just peel the garlic cloves.
Okay, garlic is ready, moving

and just peel the garlic cloves.
Okay, garlic is ready, moving
on, to the ginger.

Okay, garlic is ready, moving
on, to the ginger.
The pretty fibrous, you want to

on, to the ginger.
The pretty fibrous, you want to
chop it small so it melts into

the pretty fibrous, you want to
chop it small so it melts into
the sauce.

Chop it small so it melts into
the sauce.
Perfect, and about five or six

the sauce.
Perfect, and about five or six
medium sized shiitakes.

Perfect, and about five or six
medium sized shiitakes.
They're medium, like sponges, so

medium sized shiitakes.
They're medium, like sponges, so
they absorb everything that you

they're medium, like sponges, so
they absorb everything that you
give them, all of the flavors.

They absorb everything that you
give them, all of the flavors.
And I'm slicing them pretty

give them, all of the flavors.
And I'm slicing them pretty
thinly, and they cook pretty

and I'm slicing them pretty
thinly, and they cook pretty
quickly.

Thinly, and they cook pretty
quickly.
All right.

Quickly.
All right.
So the mushrooms are done.

All right.
So the mushrooms are done.
So now you want to do this about

so the mushrooms are done.
So now you want to do this about
medium high heat, and we're

so now you want to do this about
medium high heat, and we're
going to heat up some vegetable

medium high heat, and we're
going to heat up some vegetable
oil.

Going to heat up some vegetable
oil.
So there we go.

Oil.
So there we go.
It's about three tablespoons of

so there we go.
It's about three tablespoons of
vegetable oil.

It's about three tablespoons of
vegetable oil.
We'll start with the garlic, and

vegetable oil.
We'll start with the garlic, and
the ginger, and you don't want

we'll start with the garlic, and
the ginger, and you don't want
the heat to be too high in the

the ginger, and you don't want
the heat to be too high in the
pan right when you start because

the heat to be too high in the
pan right when you start because
if the pan's too hot, it will

pan right when you start because
if the pan's too hot, it will
torch the garlic and make it

if the pan's too hot, it will
torch the garlic and make it
bitter.

Torch the garlic and make it
bitter.
We're going to grab our noodles

bitter.
We're going to grab our noodles
and our water chestnuts.

We're going to grab our noodles
and our water chestnuts.
The water chestnuts we'll add in

and our water chestnuts.
The water chestnuts we'll add in
a little bit and we have our

the water chestnuts we'll add in
a little bit and we have our
chow mein noodles.

A little bit and we have our
chow mein noodles.
They look like spaghetti,

chow mein noodles.
They look like spaghetti,
another reason why it's the

they look like spaghetti,
another reason why it's the
Italian version of pasta

another reason why it's the
Italian version of pasta
primavera.

Italian version of pasta
primavera.
They're made with wheat flour

primavera.
They're made with wheat flour
and I boiled them in salty water

they're made with wheat flour
and I boiled them in salty water
like you would with regular

and I boiled them in salty water
like you would with regular
pasta.

Like you would with regular
pasta.
It takes about five to seven

pasta.
It takes about five to seven
minutes to cook these.

It takes about five to seven
minutes to cook these.
You want to make them tender.

Minutes to cook these.
You want to make them tender.
Pat them try and take out any of

you want to make them tender.
Pat them try and take out any of
the extra moisture and liquid so

pat them try and take out any of
the extra moisture and liquid so
they stir-fry in there, and not

the extra moisture and liquid so
they stir-fry in there, and not
boil.

They stir-fry in there, and not
boil.
And let's add the mushrooms.

Boil.
And let's add the mushrooms.
Then we need our cooled carrot

and let's add the mushrooms.
Then we need our cooled carrot
and green beans, let some of the

then we need our cooled carrot
and green beans, let some of the
water drain out.

And green beans, let some of the
water drain out.
See how beautiful the color is?

Water drain out.
See how beautiful the color is?
Nice and crispy beans?

See how beautiful the color is?
Nice and crispy beans?
Oh, yeah, baby.

Nice and crispy beans?
Oh, yeah, baby.
Perfect.

Oh, yeah, baby.
Perfect.
We've got that.

Perfect.
We've got that.
Get that right in there.

We've got that.
Get that right in there.
Okay.

Get that right in there.
Okay.
Time for the water chestnuts,

okay.
Time for the water chestnuts,
just drain them and I really

time for the water chestnuts,
just drain them and I really
like them because they add some

just drain them and I really
like them because they add some
crunch to the stir-fry, so we're

like them because they add some
crunch to the stir-fry, so we're
going to add the water chestnuts

crunch to the stir-fry, so we're
going to add the water chestnuts
as well and now we start with

going to add the water chestnuts
as well and now we start with
the condiments, we need a

as well and now we start with
the condiments, we need a
quarter cup chicken broth, low

the condiments, we need a
quarter cup chicken broth, low
sodium to control the salt and

quarter cup chicken broth, low
sodium to control the salt and
cook the chicken with the

sodium to control the salt and
cook the chicken with the
vegetables and it adds a lot of

cook the chicken with the
vegetables and it adds a lot of
flavor, and then hoisin.

Vegetables and it adds a lot of
flavor, and then hoisin.
Hoysin is a wonderful sauce, it

flavor, and then hoisin.
Hoysin is a wonderful sauce, it
kind of is sweet and spicy and

hoysin is a wonderful sauce, it
kind of is sweet and spicy and
salty all in one and it's made

kind of is sweet and spicy and
salty all in one and it's made
of soy bean paste, a little

salty all in one and it's made
of soy bean paste, a little
chili pepper, some vinegar and

of soy bean paste, a little
chili pepper, some vinegar and
some garlic and we'll use about

chili pepper, some vinegar and
some garlic and we'll use about
half a cup.

Some garlic and we'll use about
half a cup.
Then soy sauce.

Half a cup.
Then soy sauce.
A little soy sauce, again, that

then soy sauce.
A little soy sauce, again, that
salty flavor, you can't get

a little soy sauce, again, that
salty flavor, you can't get
anywhere else really, and a

salty flavor, you can't get
anywhere else really, and a
couple tablespoons, just like

anywhere else really, and a
couple tablespoons, just like
two is fine, and a couple

couple tablespoons, just like
two is fine, and a couple
tablespoons of good old honey,

two is fine, and a couple
tablespoons of good old honey,
and the honey adds kind of a

tablespoons of good old honey,
and the honey adds kind of a
floral, sweet thickness that you

and the honey adds kind of a
floral, sweet thickness that you
really want, so two tablespoons

floral, sweet thickness that you
really want, so two tablespoons
of honey.

Really want, so two tablespoons
of honey.
And we're going to cook this for

of honey.
And we're going to cook this for
two minutes and then I'm going

and we're going to cook this for
two minutes and then I'm going
to put it on a platter, and then

two minutes and then I'm going
to put it on a platter, and then
garnish it with a little bit of

to put it on a platter, and then
garnish it with a little bit of
chopped green onion, and then up

garnish it with a little bit of
chopped green onion, and then up
next I'm going to make the

chopped green onion, and then up
next I'm going to make the
favorite, sh

>>> so I'm going to get started
on my third dish, making the
shrimp shumai.

On my third dish, making the
shrimp shumai.
I'll start with the dipping

shrimp shumai.
I'll start with the dipping
sauce.

I'll start with the dipping
sauce.
We'll do a quarter cup of soy

sauce.
We'll do a quarter cup of soy
sauce and we'll spice it up with

we'll do a quarter cup of soy
sauce and we'll spice it up with
sriracha.

Sauce and we'll spice it up with
sriracha.
We only need three-quarters of a

sriracha.
We only need three-quarters of a
teaspoon.

We only need three-quarters of a
teaspoon.
I'll put that on the table and

teaspoon.
I'll put that on the table and
my aunt will add that to

I'll put that on the table and
my aunt will add that to
everything but it gets spicy so

my aunt will add that to
everything but it gets spicy so
you just want to be careful.

Everything but it gets spicy so
you just want to be careful.
We need something sweet, two

you just want to be careful.
We need something sweet, two
tablespoons of thick, rich,

we need something sweet, two
tablespoons of thick, rich,
wonderful honey, and we need one

tablespoons of thick, rich,
wonderful honey, and we need one
garlic clove.

Wonderful honey, and we need one
garlic clove.
So we're just going to chop up

garlic clove.
So we're just going to chop up
the garlic and add it in there.

So we're just going to chop up
the garlic and add it in there.
Bring a dip of shumai in the

the garlic and add it in there.
Bring a dip of shumai in the
dipping sauce.

Bring a dip of shumai in the
dipping sauce.
It's going to be super, super

dipping sauce.
It's going to be super, super
yummy and shumai is basically a

it's going to be super, super
yummy and shumai is basically a
word for dumpling in Chinese.

Yummy and shumai is basically a
word for dumpling in Chinese.
And we're just going to whisk

word for dumpling in Chinese.
And we're just going to whisk
everything together.

And we're just going to whisk
everything together.
As the honey is dissolved, we're

everything together.
As the honey is dissolved, we're
done with the dipping sauce.

As the honey is dissolved, we're
done with the dipping sauce.
So it's time to get started on

done with the dipping sauce.
So it's time to get started on
the filling for the shrimp

so it's time to get started on
the filling for the shrimp
shumai.

The filling for the shrimp
shumai.
So one egg white, there we go.

Shumai.
So one egg white, there we go.
Then to the egg white we're

so one egg white, there we go.
Then to the egg white we're
going to add a teaspoon of

then to the egg white we're
going to add a teaspoon of
sesame oil, and the sesame oil

going to add a teaspoon of
sesame oil, and the sesame oil
is toasted and it's very rich,

sesame oil, and the sesame oil
is toasted and it's very rich,
and so you want just a little

is toasted and it's very rich,
and so you want just a little
bit to kind of flavor it, and

and so you want just a little
bit to kind of flavor it, and
then we're going to add half a

bit to kind of flavor it, and
then we're going to add half a
teaspoon of arrow root to

then we're going to add half a
teaspoon of arrow root to
thicken it, and then you just

teaspoon of arrow root to
thicken it, and then you just
whisk it all together.

Thicken it, and then you just
whisk it all together.
We're going to do vegetables and

whisk it all together.
We're going to do vegetables and
we're going to do the shrimp, so

we're going to do vegetables and
we're going to do the shrimp, so
we're going to use half of a

we're going to do the shrimp, so
we're going to use half of a
pepper, nice red bell pepper,

we're going to use half of a
pepper, nice red bell pepper,
because you're going to see only

pepper, nice red bell pepper,
because you're going to see only
a little bit of filling, goes

because you're going to see only
a little bit of filling, goes
into every shumai, so what we're

a little bit of filling, goes
into every shumai, so what we're
going to do is we're going to

into every shumai, so what we're
going to do is we're going to
puree some of the filling, and

going to do is we're going to
puree some of the filling, and
keep the other half of the

puree some of the filling, and
keep the other half of the
filling kind of chunky, so you

keep the other half of the
filling kind of chunky, so you
get the best of both worlds.

Filling kind of chunky, so you
get the best of both worlds.
There we go.

Get the best of both worlds.
There we go.
So red pepper is in.

There we go.
So red pepper is in.
Next, one carrot.

So red pepper is in.
Next, one carrot.
I've already peeled it, just cut

next, one carrot.
I've already peeled it, just cut
the ends off of it.

I've already peeled it, just cut
the ends off of it.
We're going to cut it up.

The ends off of it.
We're going to cut it up.
Little cubes, just like that.

We're going to cut it up.
Little cubes, just like that.
And the carrot adds, again, a

little cubes, just like that.
And the carrot adds, again, a
little bit of sweetness.

And the carrot adds, again, a
little bit of sweetness.
Now, we need some chives,

little bit of sweetness.
Now, we need some chives,
because we need kind of a mellow

now, we need some chives,
because we need kind of a mellow
onion flavor.

Because we need kind of a mellow
onion flavor.
I like to cut the ends off the

onion flavor.
I like to cut the ends off the
chives because a lot of times

I like to cut the ends off the
chives because a lot of times
they tend to be on the dry side

chives because a lot of times
they tend to be on the dry side
and we're going to just chop the

they tend to be on the dry side
and we're going to just chop the
chives, add that in there.

And we're going to just chop the
chives, add that in there.
Okay, now, time for a little bit

chives, add that in there.
Okay, now, time for a little bit
of ginger.

Okay, now, time for a little bit
of ginger.
So now, we need some peas.

Of ginger.
So now, we need some peas.
And I love these, they're little

so now, we need some peas.
And I love these, they're little
peas instead of the bigger peas,

and I love these, they're little
peas instead of the bigger peas,
and I have a quarter cup that I

peas instead of the bigger peas,
and I have a quarter cup that i
defrosted, put them right in

and I have a quarter cup that i
defrosted, put them right in
here.

Defrosted, put them right in
here.
They have a nice, vibrant green

here.
They have a nice, vibrant green
color.

They have a nice, vibrant green
color.
Now pull this all together.

Color.
Now pull this all together.
Let's add a little bit of salt

now pull this all together.
Let's add a little bit of salt
into the filling.

Let's add a little bit of salt
into the filling.
I need to grab one more thing,

into the filling.
I need to grab one more thing,
shrimp, while we're here, egg

I need to grab one more thing,
shrimp, while we're here, egg
roll wrappers.

Shrimp, while we're here, egg
roll wrappers.
So egg roll wrappers we'll use

roll wrappers.
So egg roll wrappers we'll use
in a minute.

So egg roll wrappers we'll use
in a minute.
Here are my shrimp, just a half

in a minute.
Here are my shrimp, just a half
a pound of beautiful shrimp, I

here are my shrimp, just a half
a pound of beautiful shrimp, i
got them peeled and deveined

a pound of beautiful shrimp, i
got them peeled and deveined
already.

Got them peeled and deveined
already.
Put them on my board, and I'm

already.
Put them on my board, and I'm
just going to chop the shrimp,

put them on my board, and I'm
just going to chop the shrimp,
add that right in there, shrimp

just going to chop the shrimp,
add that right in there, shrimp
are done, all right, I'm just

add that right in there, shrimp
are done, all right, I'm just
going to rinse my hands off, and

are done, all right, I'm just
going to rinse my hands off, and
we are ready to start turning

going to rinse my hands off, and
we are ready to start turning
half of our mixture into a

we are ready to start turning
half of our mixture into a
paste.

Half of our mixture into a
paste.
So half of it goes in the food

paste.
So half of it goes in the food

so half of it goes in the food
processor.

Processor.
Awesome.

Processor.
Awesome.
We get rid of the blade.

Awesome.
We get rid of the blade.
Mmm.

We get rid of the blade.
Mmm.
Sesame oil, you really smell it,

mmm.
Sesame oil, you really smell it,
it smells so good.

Sesame oil, you really smell it,
it smells so good.
Now, let's get all of the

it smells so good.
Now, let's get all of the
mixture in there.

Now, let's get all of the
mixture in there.
See how it's kind of like a

mixture in there.
See how it's kind of like a
cream or a paste?

See how it's kind of like a
cream or a paste?
Perfect.

Cream or a paste?
Perfect.
And mix that all together.

Perfect.
And mix that all together.
So now we have our shrimp shumai

and mix that all together.
So now we have our shrimp shumai
filling.

So now we have our shrimp shumai
filling.
Let's start putting it together.

Filling.
Let's start putting it together.
So we're going to grab our egg

let's start putting it together.
So we're going to grab our egg
roll wrappers, and you can find

so we're going to grab our egg
roll wrappers, and you can find
them in your grocery store.

Roll wrappers, and you can find
them in your grocery store.
Usually it's in the dairy

them in your grocery store.
Usually it's in the dairy
section.

Usually it's in the dairy
section.
So now, I take one egg roll

section.
So now, I take one egg roll
wrapper.

So now, I take one egg roll
wrapper.
I take my knife and I cut it in

wrapper.
I take my knife and I cut it in
fourths, so you have four little

I take my knife and I cut it in
fourths, so you have four little
squares, and I take one square

fourths, so you have four little
squares, and I take one square
and we get a tablespoon measure,

squares, and I take one square
and we get a tablespoon measure,
and you really want to measure

and we get a tablespoon measure,
and you really want to measure
it, because that way, each

and you really want to measure
it, because that way, each
shumai is the same size, and

it, because that way, each
shumai is the same size, and
they all cook evenly.

Shumai is the same size, and
they all cook evenly.
And then I take my fingers and

they all cook evenly.
And then I take my fingers and
put them in a little bit of

and then I take my fingers and
put them in a little bit of
water to kind of seal the edges.

Put them in a little bit of
water to kind of seal the edges.
We take one corner, and I lift

water to kind of seal the edges.
We take one corner, and I lift
it up, and put it right against

we take one corner, and I lift
it up, and put it right against
the filling, and pinch it, and

it up, and put it right against
the filling, and pinch it, and
then I take the other corner,

the filling, and pinch it, and
then I take the other corner,
lift it up, right against the

then I take the other corner,
lift it up, right against the
filling, and pinch it, the third

lift it up, right against the
filling, and pinch it, the third
corner, and the fourth corner,

filling, and pinch it, the third
corner, and the fourth corner,
and then the other four sides,

corner, and the fourth corner,
and then the other four sides,
you can pinch all of those as

and then the other four sides,
you can pinch all of those as
well.

You can pinch all of those as
well.
And then you take a little

well.
And then you take a little
spatula, lift it up, and see how

and then you take a little
spatula, lift it up, and see how
cute and dainty it is, and you

spatula, lift it up, and see how
cute and dainty it is, and you
put it into your bamboo steamer.

Cute and dainty it is, and you
put it into your bamboo steamer.
I sprayed it with a little

put it into your bamboo steamer.
I sprayed it with a little
nonstick cooking spray.

I sprayed it with a little
nonstick cooking spray.
There's a little bit of water

nonstick cooking spray.
There's a little bit of water
down there that's simmering and

there's a little bit of water
down there that's simmering and
the heat is going to cook these

down there that's simmering and
the heat is going to cook these
guys.

The heat is going to cook these
guys.
You're going to cook them until

guys.
You're going to cook them until
the shrimp is pink.

You're going to cook them until
the shrimp is pink.
It will take about six to seven

the shrimp is pink.
It will take about six to seven
minutes.

It will take about six to seven
minutes.
All right, so again, a little

minutes.
All right, so again, a little
bit of filling right in the

all right, so again, a little
bit of filling right in the
center.

♪♪
all right, there we go.
Okay.

All right, there we go.
Okay.
Put it in here.

Okay.
Put it in here.
And I can smell the beef.

Put it in here.
And I can smell the beef.
Remember the beef tenderloin?

And I can smell the beef.
Remember the beef tenderloin?
It should be done.

Remember the beef tenderloin?
It should be done.
Look at these guys.

It should be done.
Look at these guys.
Look how beautiful they are.

Look at these guys.
Look how beautiful they are.
Look at that brown crust.

Look how beautiful they are.
Look at that brown crust.
And what we want to do before

look at that brown crust.
And what we want to do before
you cut any kind of beef is you

and what we want to do before
you cut any kind of beef is you
want to tent it for a little

you cut any kind of beef is you
want to tent it for a little
while, about 15 minutes, before

want to tent it for a little
while, about 15 minutes, before
you cut into it, otherwise the

while, about 15 minutes, before
you cut into it, otherwise the
juices will run out and won't be

you cut into it, otherwise the
juices will run out and won't be
as moist and tender, and I'm

juices will run out and won't be
as moist and tender, and I'm
going to finish making the rest

as moist and tender, and I'm
going to finish making the rest
of my shumai, and up next, it's

♪♪
>>> orange pineapple sauce for
the beef, shrimp shumai.

>>> Orange pineapple sauce for
the beef, shrimp shumai.
>> Awesome!

The beef, shrimp shumai.
>> Awesome!
>> Nice, j.D.

>> Awesome!
>> Nice, j.D.
>> These are very fancy.

>> Nice, j.D.
>> These are very fancy.
>> We all love Chinese, don't

>> these are very fancy.
>> We all love Chinese, don't
we?

>> We all love Chinese, don't
we?
>> I love it.

We?
>> I love it.
>> I love it.

>> I love it.
>> I love it.
>> Look at Julian eating his

>> I love it.
>> Look at Julian eating his
noodles.

>> Look at Julian eating his
noodles.
Good job.

Noodles.
Good job.
Julian, are you the Chinese food

good job.
Julian, are you the Chinese food
fan over here?

Julian, are you the Chinese food
fan over here?
>> Look at him.

Fan over here?
>> Look at him.
>> Which one do you like the

>> look at him.
>> Which one do you like the
best?

>> Which one do you like the
best?
The noodles or the rice?

Best?
The noodles or the rice?
>> He likes it all.

The noodles or the rice?
>> He likes it all.
>> Are you loving this beef?

>> He likes it all.
>> Are you loving this beef?

>> Are you loving this beef?
>> Loving this beef.

>> Loving this beef.
>> And eating it with the

>> loving this beef.
>> And eating it with the
pineapple orange sauce.

>> And eating it with the
pineapple orange sauce.
>> Going to give her spicy

pineapple orange sauce.
>> Going to give her spicy
mustard?

>> Going to give her spicy
mustard?
>> I'm not going to give her

mustard?
>> I'm not going to give her
spicy mustard.

>> I'm not going to give her
spicy mustard.
♪♪

Spicy mustard.
♪♪
>> what's this sauce?

♪♪
>> what's this sauce?
>> A little hoysin, soy sauce,

>> what's this sauce?
>> A little hoysin, soy sauce,
some ginger.

>> A little hoysin, soy sauce,
some ginger.
>> Mmm, so good.

Some ginger.
>> Mmm, so good.
>> These dumplings are good.

>> Mmm, so good.
>> These dumplings are good.
>> Very good.

>> These dumplings are good.
>> Very good.
>> Chocolate on them.

>> Very good.
>> Chocolate on them.
>> These ones are really

>> chocolate on them.
>> These ones are really
Italian.

>> These ones are really
Italian.
[ Speaking in foreign language ]

Italian.
[ Speaking in foreign language ]
Translate?

[ Speaking in foreign language ]
Translate?
[ Speaking in foreign language ]

Translate?
[ Speaking in foreign language ]
>> What does that mean?

[ Speaking in foreign language ]
>> What does that mean?
>> You go slowly and you will

>> what does that mean?
>> You go slowly and you will
make it to where you're going.

>> You go slowly and you will
make it to where you're going.
[ Speaking in foreign language ]

Make it to where you're going.
[ Speaking in foreign language ]
>> Yes, to a good day.

[ Speaking in foreign language ]
>> Yes, to a good day.
[ Speaking in foreign language ]

>> Yes, to a good day.
[ Speaking in foreign language ]
That that doesn't kill you make

[ speaking in foreign language ]
That that doesn't kill you make
you fatter.

That that doesn't kill you make
you fatter.
>> Thank you.

You fatter.
>> Thank you.
>> Thank you for the Chinese din

>> thank you.
>> Thank you for the Chinese din
per

>> thank you for the Chinese din
per
>> what a wonderful Chinese

per
>> what a wonderful Chinese
dinner.