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tv   Asian Pacific America with Robert Handa  NBC  January 22, 2017 5:30am-6:01am PST

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hello. welcome to asian pacific america. thanks for joining us. i'm robert handa. quite a bit on our menu today. first a restaurant featured recently on our show on shinetown, the owner and head chef of mr. ju, brandon ju will be profiled. we look back at a segment with yancan bistro and potstickers. up next, my colleague vicky talks about food enjoyed by the
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vietnamese community during the new year. and a live performance from the firebird youth orchestra featuring young musicians. we talked about mr. ju's restaurant, part of a renaissance of san francisco's chinatown and one of the hottest dining spots in the day area. cooking and eating are what we'll focus on with the help of our friend and colleague janelle wang. ♪ >> reporter: chinatown captures all the senses of childhood, the unique smells that perm nate the streets at dusk and the fragrance of splattering oil in a sizzling hot wok, to the sweet essence of incense. they complement the simple and lab ras gatherings. chinatown is between powell to kerney streets, broadway to bush. the largest concentration of chinese outside of asia. despite its age it hasn't lost
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its culinary roots. or has it? chinese are obsessed with food, always searching for the next best restaurant. over the years with the closing of special occasion landmarks like the empress of china chinatown is a culinary destination for cheap eats for tourists. that sent locals to the suburbs to satisfy their palates but chefs want to change the culinary scene including brandon ju with his first michelin star within six months of opening. he's setting a new table for chefs in chinatown serving a new vision on the plate. robert handa gets his take on the food scene. >> how do you view yourself in terms of being part of the renaissance and what you need to do to make chinatown become what it is that everybody is hoping it will be. >> i'm very dedicated to learning more about chinese food.
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but this is going to be a life long lesson for me. it's something i love about cooking. the learning is endless. for me, this is about getting the conversation started about what products we believe in here in the bay area that express the sense of place here. but also, you know, honor the traditions of my parents, my grandparents and even just, you know, chinese tradition. so it's something that i think just kind of came full circle once i had the opportunity to be here in chinatown. >> mr. jiu's is located in the former four seas restaurant where only two other restaurants have been in 125 years. it has two entrances, from grant avenue and waverly place.
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>> part of this restaurant opening was to get people just to come back to chinatown and to stay curious about what you can find here in this neighborhood. >> reporter: over the recent years chinatown has become more of a tourist stop and less of a place where locals come to eat, shop and celebrate special occasions. >> how difficult is it to be creative and inno va tiff to come up with new dishes, new attractions? >> a chef's creative process, i think, just from working with even my cooks here is always different. for me, it always starts with an ingredient and finding something that i think is perfect. then deciding, okay, how can we translate this ingredient within chinese context. and then have it be something unique here. i was thinking about chow fun and i enjoy it with black bean
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sauce. so we came to this recipe. >> which is what? >> this is alkaline noodle served with black garlic sauce which is fermented garlic. that's important. especially where chinese food is right now, there is a lot of nostalgia people feel about the food. i get excited when people know the quail dish. like the sticky rice stuffed chicken. >> it's difficult to decide or figure out what's tasty for everybody. >> i think that's where you try to fill the menu with some things that people know are comfortable with, some adventurous things and things people can take risks on. that makes an exciting menu. >> reporter: chef jiu will encourage more businesses to join him, giving us new reasons to visit the old neighborhood. come to 28 waverly place between sacramento and clay street. you will not be disappointed.
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>> thank you to all who contributed to that segment. a place with that much buzz doesn't need recommendations but it is a must visit spot in a food town like san francisco. our thanks again to januael wan.
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we recently had yancan asian bistro here to do a segment on how to make potstickers, a staple during the lunar new year celebration. >> give me your background in terms of experience as a chef. >> i was trained classically, french, italian. i studied under martin yen for years. now i can cook some of the great foods i grew up eating. >> we saw the demonstration you gave for janel and we'll do potstickers now. >> correct. >> give us an idea why they are important to the celebration and
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culture. >> well, first of all, potstickers, as you can see, look like that big golden nugget that we have over there. it's a yuan bao and it's money as well. it's good luck for the new year. >> so that's symbolic? >> of gold, yes. also it's fun to do. as you can see later on. you can try one, too. it's wrapping. so the family can get together kids, grandma, like me. moms. we all get together and cook the potstickers. when you put them together it's [ speaking in a foreign language ] guaranteed to be good. the sound of wrap and good. good, guaranteed to be good.
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that's oost auspicious thing to do. >> we have seen the food they make for festivals and the ritual of making it become part of the ceremony after a while. because it is a part of the celebration. give us an idea now. potstickers. sounds simple. >> takes a lot of practice. i will show you how to make them from scratch and a way to make them easily at home. >> if you don't start with the right ingredients you can't go anywhere. >> correct. we start with the dough, just flour and water, but it is harder than it seems. start with flour. mix in boiling water is best. after that mixes it clumps up. then you can put in the cold water to create the dough. >> okay. >> it's something that a lot of people don't like to make at home or if you're not good at it you make it thick.
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you can always purchase premade skins from the store and it is easier to work with. >> we showed preliminary steps and we'll have the recipe on the website. give us an idea in terms of making potstickers. >> we have the dough and the filling. the filling is really we have shitake mushrooms, green onions, cabbage -- you can use green or napa. wine, sesame oil, soy sauce, vinegar. you can use different types of vinegar. here we have shanghai vinegar so it's light in color. this one is pork and shrimp. you can put in chicken, just pork, just shrimp. put anything in the filling you like. this is raw pork. >> now what's in the filling? >> we have all those mixed
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together. they are finely diced. mix it in with the pork and shrimp and season. when we season we use white pepper for asian cooking. sugar and salt. >> all right. next step? >> i can roll out dough. let me flour the board. >> did you do it well the first time? >> no, no. takes a lot of practice. >> nobody should expect to be great from the beginning. >> correct. i have been eating since i was 2 years old these potstickers. i have only been making them the past couple of years. >> that's the way most of us enter the culinary world. >> exactly. >> this ritual is important. >> this is fun for the children. it's like play doh. so what if they make it looking
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good or not or if they eat raw dough. it's just a lot of fun. it's hands on. i want to say you know why we have the shrimp at this time of year that we added it to the pork to come up with this mixture here. that's because in cantonese shrimp is ha -- [ laughter ] -- happiness. >> so they are laughing. >> you have to add shrimp for the new year. >> what have you done there? >> i have rolled the skin flat. >> okay. >> now i will put in some of the mixture we have here. the pork and shrimp mushroom is already mixed up. >> make sure the camera can see the texture of the meat. it's important in terms of the way it is supposed to look. >> mm-hmm. >> there you go. >> all right. this is the hard-easy part. so you pinch together, bring your index finger, pull it over,
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crimp it. there are different ways but i like to go from the same side. >> turn more toward the camera. >> i'm pulling over with the pointer finger, coming back and crimping it. as i do i make sure the filling is stuck inside as well. >> this seems like a part where somebody could really mess up. >> oh, yeah. it's probably where most people mess up the most. then the potsticker doesn't come out as well. if you do it correctly it comes out with a crescent shape. >> oh, yeah. right there, the part that gives it the characteristic look, is that from making sure you systematically squeeze it the right way? >> a lot of people do eight crimps in it for good luck. you can do as many or as few as you need as long as you use up the whole circle of dough. >> okay. and the final part. >> after this you put it in the pan with oil, water.
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wait until the water boils down. make sure you don't burn the potsticker which is something a lot of people do. that's the hard part. if you cook it correctly you get a nice golden brown on the bottom of the potsticker. >> what's the best way to serve it? >> well, you serve it with soy sauce, vinegar and some people like chili. so you put a lot of hot chili in and dip it with the sauce. >> so you can choose. >> the serving part is optional depending on whatever sauce you want to mix up yourself and eat with it. >> i think i will let my life do the cooking. at least now i can critique her while she does it. thank you very much for being here and helping us help people celebrate the lunar new year. >> thank you. >> thank you. >> i haven't been critiquing. when we return my colleague
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vicky nguyen talks about dishes enjoyed during the new year. stay with us. [burke] at farmers, we've seen almost everything, so we know how to cover almost anything. even a rodent ride-along. [dad] alright, buddy, don't forget anything! [kid] i won't, dad... [captain rod] happy tuesday morning! captain rod here. it's pretty hairy out on the interstate.traffic is literally crawling, but there is some movement
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on the eastside overpass. getting word of another collision. [burke] it happened. december 14th, 2015. and we covered it. talk to farmers. we know a thing or two because we've seen a thing or two. ♪ we are farmers. bum-pa-dum, bum-bum-bum-bum ♪
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there are a lot of lunar new year celebrations coming up. many people enjo i the party but don't always appreciate the traditions. here is another friend of "asian pacific america" and our colleague vicky nguyen who shows us what we need to know when it comes to food. [ speaking in a foreign language ] and happy lunar new year to you. for us it all revolves around food. my parents and i came to the united states from vietnam in 1980. my parents packed all they could before coming to oregon but they also carried the recipes from their homeland. that begins february 8 and the food frenzy has just begun. san jose has the largest population of vietnamese in the country. i can assure you the same activities are happening in kitchens everywhere. my mom and dad prepared a feast of traditional dishes for my husband and daughters and my nbc
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bay area colleagues glen and lance. in vietnam all preparation is done ahead of time so when the new year arrives all you have to do is heat up the food and sit and visit with friends and family. my parents created quite a variety of favorites. first we decorate with a pyramid of fruits including oranges and watermelon. my girls wear their special vietnamese outfits. we have glass noodles with chicken. noodles are a sign of longevity. my favorite is stewed pork with caramelized hard boiled eggs, delicious with white race. nam is a minced pork, pickled and sour packed with garlic and pepper. another new year's classic is made with sweet rice on the outside, pork and mung beans inside, all wrapped in banana leaves. steam it, slice it and fry it. just a few of the delicious traditional new year's foods. we share dried and candied
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fruits for dessert. >> i want that assignment next time. finally coming up a live duet performance from members of the firebird youth orchestra. don't miss it. you know your heart loves megared omega-3s... but did you know your eyes, your brain, and your joints really love them too? introducing megared advanced 4in1... just one softgel delivers the omega-3 power of two regular fish oil pills... so give your body mega support
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the fire bird youth orchestra and i music is one of our favorite groups. we have a duet performance by the teach rs. enjoy. ♪
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[ applause ] >> thank you very much. our thanks to our performers as well as ai music. that's it for the show. get more information on our guests as well as anybody else on nbc bay area.com. we leave you with more. happy new year from "asian pacific america". with the xfinity tv app,
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only xfinity gives you more to stream to any screen. download the xfinity tv app today. are under a microclimate weather alert- very wet golden gate bridge.at a sam/da right now on "today in the bay" we are under a micro climate weather alert. that's a very wet golden gate bridge. >> a look at the eye on the problems while you are sleeping. we aring traing the rain to your doorstep. we have rand, wind, snow, all sorts of conditions. thanks for joining us for this special two hour edition. >> we brought in kerry hall to help track the storm. we have a team of reporters in the field. we are just getting word that in the sierra, parts of interstate 80 were shut down near the california, nevada state line due to poor

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