Cook 30 for Kid's

Thai Green Curry Stir-Fry Rice

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000018A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, whoa-oh-oh-oh
00:11 Whoa-oh-oh-oh-oh-oh
00:15 Whoa-oh-oh-oh
00:18 Whoa-oh-oh-oh-oh-oh
00:20 Yay!
00:22 Welcome to Cook:30 for Kids.
00:25 I'm Chef Jeremy Dixon
00:26 from the Revive Cafes at Auckland, New Zealand.
00:29 And today on this program I'm gonna show you
00:31 how kids can cook restaurant quality meals
00:35 that not only taste good but are healthy too.
00:38 Welcome to the program.
00:40 We have Amarie and Shai from Georgia.
00:43 How is it going?
00:44 Great. Fantastic.
00:45 So gonna ask a few questions so we can get to know these guys.
00:48 So, Amarie, what's your favorite sport?
00:52 Soccer.
00:53 Soccer. Why soccer?
00:56 Because that was the first sport I've ever done.
01:00 And that's really fun.
01:01 It's lots of fun too.
01:02 And what about you, Shai? What's your favorite sport?
01:05 Basketball. Basketball.
01:06 Why do you like basketball?
01:08 Because it's very active.
01:11 And it's the first sport I have ever seen.
01:14 Oh, really. Exactly.
01:15 There you go, the first sport you see is the one you like.
01:17 It's fantastic.
01:19 But welcome to Cook:30 for Kids.
01:20 It's great to have you.
01:21 We're gonna cook up a storm today.
01:23 So what is on the menu?
01:26 Thai green curry stir fry rice with smoked sweet potato fries.
01:31 And seedy cherry smoothie bowl.
01:35 That sound sort of which is I can't wait.
01:45 Fantastic.
01:47 So we're going to start with a clear bench.
01:48 We've got pans on here.
01:50 We've got the oven on.
01:52 We've got vegetables here ready to go, knives, chopping board.
01:55 Preparation is a very essential part of cooking in the kitchen.
01:59 So spending about 5 or 10 minutes
02:01 before you start is really worthwhile.
02:03 So you're ready cook?
02:05 Yes. Yes.
02:06 So we're making a stir fry today.
02:07 And this isn't going to be your ordinary stir fry
02:10 with rice and a couple of vegetables.
02:11 We're going to inject lots and lots of flavors.
02:14 So do you guys like Thai food?
02:15 Yes. Yes.
02:17 So, Thai food from Thailand has lots of beautiful flavors.
02:21 And we're going to inject these in the stir fry.
02:24 So it's going to be like,
02:25 a stir fry you've never had before.
02:28 So, actually before we do a stir fry
02:30 that we're going to do the part of the recipe
02:32 that's gonna take the longest and that is sweet potato fries.
02:36 You like sweet potato fries? Yes.
02:38 And they're so easy to make.
02:39 So I'm going to show you how to do it.
02:40 So we're going to get some sweet potato just like this.
02:43 And I'll show you how to do it, then you can cut for me, Shai.
02:47 So basically just get the sweet potato
02:48 and just chop it into chunks like that,
02:51 probably at one centimeter or half an inch.
02:55 And just go like this so we going to make it easy.
02:59 And all you do then is just get two pieces
03:02 and just make, cut them like this.
03:04 We can do one at a time, might be easier
03:06 and then we're just going to, can you grab some parchment,
03:09 some parchment paper or baking paper.
03:11 And this just helps clean up,
03:13 so if you can extract some of that and put it in that tray.
03:16 And that just helps, yeah, it helps to clean up.
03:20 So what we do is just slice these
03:22 into chip or fry like shapes.
03:26 And these are really, really yummy
03:28 and the good thing is they only take about 15 minutes or so
03:30 to cook in the oven.
03:34 We throw them all
03:36 and we just got to put those other ends away.
03:38 It's great.
03:40 So put it on the tray there.
03:41 All right.
03:43 And I'll get you to chop this other sweet potato here.
03:46 If you can do that same way,
03:47 do you think you can you handle the knife?
03:48 Yes. Excellent.
03:50 And most of the way that Shai brings her fingers back,
03:52 so it avoids the blades being getting near so.
03:55 And when you chop with a knife,
03:57 and again you want to make sure
03:58 you've got and your parents supervising you,
04:00 you want to make sure you're sliding the knife.
04:01 Exactly. Very good.
04:04 This is one of the most difficult things to chop.
04:07 So hold at some, lovely look at that.
04:09 You're going very well.
04:11 We're just going to put this sweet potato fries here
04:13 on to the board.
04:15 You're all right? Yes.
04:16 Going well.
04:17 Let me put my finger, I need to grab that one.
04:19 Cool.
04:21 There's probably enough there actually
04:22 so you can slice those ones up into chip or fry lengths.
04:27 And on top of this we're gonna put some oil, so if I give you,
04:32 it's great, we can use some oil spray.
04:34 So oil spray is a great way to put oil on to things like this
04:36 because you can put
04:38 just a little bit on and put on evenly.
04:40 So the oil that's most important part,
04:41 you don't need much,
04:43 we want it to be nice and even 'cause you missed some stuff.
04:45 So if you can spray that on to the fries over there.
04:49 Right here? Yup. Yup.
04:50 So try and it keep high and keep so you kind of...
04:52 Is it going? Put, yup...
04:54 Lovely, look at that.
04:57 Nice even spray.
04:58 You'll be a great fireman putting out fires
05:00 with that that kind of spray.
05:02 Look at that, oop, you got the bench as well.
05:03 Brilliant.
05:04 There's probably now best of all,
05:06 that's cool, that's brilliant.
05:07 Okay. More chips and...
05:09 Oh, yeah, we just, you can do those ones as well.
05:12 This is last two.
05:13 You know, sweet potatoes
05:15 have a lot of vitamin A, B, C and fiber.
05:18 Oh, wow.
05:19 Look at that, we've got a nutritionist on today.
05:20 That's awesome.
05:22 And this is same with all vegetables,
05:23 especially this vegetable.
05:25 They have a lot of great vitamins and minerals.
05:27 My mom made sweet potato pie, that's really good.
05:30 It's great.
05:32 So I throw those, there's a lot of chips on
05:35 and so we got different kind of, we'd say,
05:38 but that's fine, we needn't to make things out there,
05:39 we just call it rustic.
05:42 So I really want the fries kind of,
05:43 you know, the same shape so they cook evenly
05:45 but, yeah, these are rustic,
05:46 random kind of different sizes is fine.
05:48 So put the last one in.
05:49 I think we miss a little bit here with the oil
05:50 so we'll just get put those ones there.
05:53 Now, this is a most amazing spice, this here.
05:56 Smoked paprika.
05:57 Yes, smoked paprika.
05:59 And have a little smell of it.
06:02 It has a smoky flavor. It has.
06:04 And it's a really great flavor to use on this kind of things.
06:07 So have it in you pantry,
06:08 it's a lovely spice smoked paprika.
06:11 We just gonna just drizzle over like this.
06:13 I use a lot of smoked paprika for my recipe.
06:15 Oh, that's cool. Yes, that's so nice.
06:18 There we go.
06:20 Just like that, probably about two or three tablespoons
06:22 and we're just gonna bang in the oven
06:24 and get it under way.
06:25 So it is cooking first thing, job is done.
06:28 So now we need to start on the stir fry.
06:31 So I'm gonna turn this on and we're gonna turn,
06:35 get these pans cooking.
06:36 So the first thing we're gonna start cooking with is
06:39 and for the protein,
06:40 we're gonna cooking with is actually tempeh.
06:42 Did you guys hear of tempeh before?
06:43 Oh, yes, I love tempeh baking.
06:46 Oh, that's cool.
06:47 People usually like baking,
06:49 but this is basically like similar to,
06:51 it's similar to tofu, it's bit different.
06:53 It's basically cultured whole soy beans.
06:56 So if you look at that,
06:58 it's basically got a really nice kind of little beanie
07:00 kind of a texture shape.
07:02 Oh, wow.
07:03 And it's really cool, it taste really nutty
07:04 and just something different to tofu that you can use,
07:06 has a great plant based protein.
07:08 I'll just unwrap all of this.
07:11 So, Shai, if you can chop this into cubes,
07:14 so just into something that's probably like that
07:17 and then just chop into cubes about that size there,
07:19 about one centimeter or half an inch.
07:21 So you can just chop those up.
07:22 Okay. And we'll put in this pan here.
07:24 Little bit of olive oil, not much at all,
07:27 we're not deep frying, just enough to stop it from burning.
07:31 And that's, we'll get that underway,
07:32 we're gonna cook in a separate pan
07:34 'cause we want to make sure it's seared properly
07:35 and it taste really good.
07:38 Now the second ingredient that we're using is fennel.
07:40 I don't think we've used fennel before
07:42 but this thing here is very nice kind of aniseedy.
07:44 Can you smell it?
07:45 Can you smell the smell,
07:47 it's kind of aniseedy type smell, it's really nice.
07:48 Just like the toothpaste.
07:50 Just like the toothpaste. Exactly.
07:52 Not quite but similar.
07:53 You've got a great sense of smell there.
07:55 So if you're gonna fry that in the pan with the oil,
07:57 one on the left.
07:59 All right.
08:00 Let's get this sharp knife out of the way.
08:01 And I'm just gonna...
08:03 Put it in. It's great.
08:04 And we're gonna just chop this fennel up.
08:06 This is a good alternative to something like onions.
08:08 Oh, there's a...
08:09 So I'm just gonna wash the knife.
08:11 So instead of using onion you're gonna use this.
08:12 And just slice it up, just slice the end off.
08:14 And they're available at most supermarkets.
08:16 And we just slice it into thin slices like that.
08:18 That does look like onion. It does.
08:20 It's kind of more like a celery than an actual onion.
08:23 That's not an onion?
08:24 No, it's fennel. Oh.
08:27 So if you want to fire that in this pot here,
08:31 in this pan here.
08:32 And put some... The orange one?
08:33 Yup, in the orange one and put some oil in as well.
08:36 I'll just give it another shot.
08:40 So again I'm sliding the knife as we go through.
08:44 Now we're gonna reserve
08:45 some of this beautiful folia to the end here.
08:47 And we're gonna use it as a garnish at the end.
08:49 So something fresh
08:50 and it always works really well.
08:51 So we just put that over there and come back to it.
08:53 I see a lot of people use the fennel as a garnish.
08:57 Yes, exactly.
08:59 But now you can use it in your stir fry as well.
09:00 Did you get oil in there as well?
09:02 I should...
09:03 I'll put some oil in.
09:05 Okay. Here we go.
09:07 Oil in there.
09:09 And that's extra virgin olive oil?
09:10 Can I put these in?
09:11 It is extra virgin. You can put that in as well.
09:13 So here we go.
09:16 Wow.
09:19 Okay, so, Amarie, can you be my chief stirrer?
09:21 Come around here.
09:23 So your job now is to stir this.
09:25 So basically give it a bit of a stir and get underneath it
09:28 and keep it moving so it doesn't burn.
09:30 I like the flavors of the fennel
09:32 and the tempeh is really nice.
09:34 Yes. It's good, eh?
09:35 And this one here as well.
09:36 So you're gonna, can you just stir two?
09:38 This is what we call multitasking
09:39 when you're doing more than one thing at once, okay.
09:41 So Amarie, you want to keep stirring it,
09:43 just keep it moving so nothing's gonna burn.
09:45 So try and kind of come under this way as well
09:48 and keep it moving.
09:49 So it's great.
09:51 Okay, you do some chopping for me, Shai.
09:52 Okay.
09:54 So we're gonna start adding some vegetables.
09:55 So we're gonna start with some carrots.
09:57 And this is a good way of doing carrots
10:00 and it's to do julienne carrots
10:02 as you can actually do
10:04 some nice long diagonal slices like that.
10:08 And then basically go through
10:09 and just make matchsticks like that.
10:12 So see if you can do some of those.
10:14 I'll cut the big ones up for you.
10:15 And see if you can make
10:17 some nice matchstick or julienne slices.
10:19 All right. There you go.
10:21 And I'm gonna add some other ingredients.
10:22 Here I want to add some courgettes, some zucchini,
10:24 they call courgettes where I come from.
10:26 We're gonna add some zucchini.
10:28 And we're just gonna do these with this cut here
10:30 which you cut it in half
10:32 and then you just basically do a cross cut.
10:34 So basically just alternating angles like that.
10:38 So stir fry is all about just throwing things into the pan.
10:42 And it's one of the most quickest ways
10:44 to get a meal in a hurry.
10:45 Just start a pan up and just start firing ingredients in it.
10:48 So it's lot of fun.
10:50 Yup, nice, nice skills there.
10:52 And again remember to slide the knife,
10:53 we're not pushing down, we're sliding it,
10:55 that's how it works best.
10:56 Smells delicious.
10:58 Oops, it's burning a little bit there but that's okay.
11:00 Whoa.
11:01 So we're just gonna keep throwing the ingredients in.
11:03 So we'll keep you busy with stirring.
11:05 So how long do the vegetables have to saute?
11:08 Usually about 5 to 10 minutes.
11:10 So you kind of start with the ingredients like,
11:11 for example, fennels takes a little bit longer,
11:13 whereas and carrots do,
11:15 where something like broccoli doesn't take long at all.
11:18 So we just put in,
11:20 so I've got a yellow zucchini here as well or courgettes.
11:23 So I keep calling them with different names.
11:25 Excellent.
11:26 So I put those carrots in with the fennel.
11:28 All right.
11:30 And we'll add some more courgette.
11:31 I probably gonna need half one of this,
11:33 this is quite a big one.
11:34 Oh, bring it in with the carrots.
11:35 Yes, we're getting carrots.
11:37 And what do you know about these vegetables,
11:38 what's different about them?
11:39 There's so much colors.
11:41 There's so much colors. You got it.
11:42 So we want to add lots of different colors.
11:44 So it looks good as well.
11:46 Some broccoli.
11:48 So if you can just chop off some broccoli,
11:49 we just want just a little bit,
11:50 so we want not big floret, just kind of cut through it,
11:54 just anyway you can,
11:55 just to make little kind of pieces
11:57 that are no bigger than that.
11:58 So probably about a cup of that.
11:59 So if you want to attack that broccoli.
12:01 All right.
12:03 We're also add some other things,
12:04 we're gonna add some...
12:06 You all right? Yes.
12:08 We're gonna add some ginger,
12:09 and you get ginger
12:10 in these lovely kind of pre-done ginger things,
12:13 so that it's an excellent ginger.
12:14 It's a rainbow. It is a rainbow.
12:15 So about two tablespoons of ginger.
12:18 We're gonna add some garlic.
12:20 And this is my new garlic crusher.
12:22 Oh. That Miss Brenda bought me.
12:24 This is the most amazing German garlic press in the world.
12:27 I love it. I like, isn't it amazing?
12:28 Miss Brenda gave me this garlic press and it's amazing.
12:32 So we're gonna add some garlic.
12:33 Keep cooking. Always put in some garlic.
12:35 So two big cloves.
12:38 So again with garlic you want to put it in the press
12:41 with the spin and all,
12:42 and give it a good press down.
12:44 I might choose one,
12:45 there's a massive pieces of garlic.
12:48 Here we go, put that in.
12:50 It's a big rainbow. Whoa.
12:51 Look at that, spray in like that.
12:54 Keep stirring, keep stirring.
12:57 How are these guys going?
12:58 Keep a look out.
12:59 Now it's looking good there.
13:01 See that it's turning nice
13:02 and kind of crispy brown there which is great.
13:04 So Amarie, you're doing good job.
13:06 So they're like tofu bites?
13:08 Kind of like tofu bites except different I suppose.
13:10 Okay.
13:11 Okay, we're adding lots of vegetables inside this...
13:14 Now, this is the most ingredient
13:16 is green Thai curry paste.
13:19 And you can buy this curry paste in the supermarket.
13:21 The saute rainbow.
13:22 A red Thai curry paste or a green Thai curry paste.
13:25 Smell that?
13:26 Oh, wow. That's amazing.
13:28 So these have got a great combination of things
13:30 like just lots of Thai wholesome things.
13:33 And they're really, really flavorsome.
13:35 So I'm just gonna get a little bowl,
13:37 I'm gonna put around about tablespoon.
13:40 I know this one here isn't actually particularly hot,
13:44 so I'm gonna add quite a bit more than I normally would.
13:46 Oop, the spoon doesn't fit in.
13:48 I might have to put smaller spoon.
13:51 Here we go.
13:52 So about tablespoon.
13:54 But again add less if you want to,
13:55 or more if you want to have just a little bit of spice.
13:57 Did you put any oil in this pan?
14:00 I did put oil in there but that's been soaked up.
14:02 So we might just turn that down.
14:03 So do I put the broccoli in it?
14:05 Yup, throw the broccoli in.
14:07 And broccoli always looks good 'cause it's nice and green.
14:10 Wow. I love broccoli.
14:12 Actually I might turn that pan down as well.
14:14 This one to low.
14:17 So we're mixing a little bit of water with this.
14:20 If we don't, it's gonna... The broccoli is taking over.
14:21 Just make a little bit of lumps of it.
14:23 So we want to make sure it's evenly distributed.
14:24 So just gonna pour through here.
14:26 Oop.
14:27 You know that smells a bit like cumin.
14:31 Yes, I think there might be
14:32 a little bit of cumin in there as well.
14:35 So that's all the ingredients
14:36 to make the stir fry taste amazing.
14:39 Just have a look, can I have a little stir here.
14:41 That's a big rainbow there. That's right.
14:42 Make sure you get right to the back
14:44 'cause there's little, some bits there
14:45 that haven't moved around.
14:46 Doesn't it look beautiful?
14:48 Yes.
14:50 So it's sizzling away,
14:51 that sound is just really lovely as well.
14:53 Can you smell that Thai curry paste coming through?
14:55 Yes.
14:57 And those fennels got a lovely smell.
14:58 This, you just know this is going to taste amazing,
15:01 don't you with all these flavors?
15:02 Oh, yeah. Wonderful.
15:03 We'll add a little bit of salt.
15:05 So we're gonna add about half a teaspoon of salt.
15:08 Sprinkle through. More to taste.
15:10 And different salt have different saltiness,
15:12 so you kind of may need to adjust a little bit.
15:14 That smells delicious.
15:15 And I think that I'll check my recipe,
15:17 I think that's pretty much most of the things
15:19 we're gonna have at this stage for that.
15:22 We also wanted to add some coconut cream.
15:26 Coconut cream.
15:27 So this will make a really genuine kind of Thai flavor.
15:29 Just mix it through.
15:31 So it's not gonna be like full curry
15:32 but just enough to give it a little bit of light taste
15:34 and mouth feel and give it a nice coconut flavor.
15:37 Oh-oh. Broccoli.
15:38 A lot of times in Thailand the people use the coconut
15:43 and I was wondering why,
15:45 and now I see why, it brings out the flavor.
15:48 The coconut is used for so many things.
15:50 They use the coconut in their meals.
15:52 They can use the water to drink from.
15:54 Look like they're getting nice and crispy.
15:55 They are getting nice and crispy.
15:57 They can use coconut husk to make things as well.
15:59 So the coconut in island nations
16:00 is actually very important kind of thing that they have.
16:04 It's looking great. Is it nice and crispy?
16:06 Looking good, yes, it's beautiful.
16:09 So if you want to open this can here,
16:11 just give a good shake first and then we'll put that in,
16:13 I got a can opener here.
16:16 And I think our stir fry is pretty much underway.
16:18 So let's have a quick clean up while you're doing that.
16:20 It always pays to clean up as you go if you can,
16:23 less clean up at the end.
16:25 And sometimes you have so much fun that you forget to.
16:28 Whoa. Just clear this.
16:34 Everything is sauteing. Can you help me please?
16:35 Oh, sure.
16:37 You are use to using electric can openers.
16:39 Oh, yes.
16:41 So we just putting that down there
16:43 and turn it around like that.
16:44 How's that?
16:45 Professional. Yup.
16:47 I'll just check it's mixed properly.
16:48 Sometimes they kind of separate
16:50 into kind of water and the coconut cream,
16:52 so I'll just give it a mix around there.
16:53 That's looking good. Yes.
16:55 So just give that a little bit longer
16:56 until it's fully through
16:58 and then we'll be ready to pour it in.
17:01 You know, you can use some coconut cream
17:03 to make ice cream.
17:04 That would be really cool. True. It's a great ingredient.


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Revised 2017-09-11