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  • We're in Taipei and we're here at How Living Club.

  • We're going to do a cooking class, which I'm so excited about.

  • I love food and I love cooking.

  • So we're going to try making our own.

  • We're going to make beef noodles with a cucumber salad and bubble tea.

  • When I heard we were going to make bubble tea I couldn't imagine it but we're going to meet a chef

  • who's going to show us how it goes.

  • I feel like we're starring in our own TV show. -Hi everyone, I'm York.

  • I'm York.

  • He's our chef.

  • I feel nervous about my knife skills being beside a chef.

  • Please don't look too closely.

  • I'm ready.

  • You beat me!

  • He put this onion in the freezer for an hour?

  • Yes.

  • So it's…I'm not crying.

  • Thank you very much.

  • It would be only tears of joy.

  • Yes.

  • So much possibility in an empty pot, don't you think?

  • Olive oil to start. -Olive oil is best!

  • He says one tablespoon so I'm going to eyeball it here.

  • Maybe two.

  • Maybe two?

  • Maybe two.

  • Let's just go bananas.

  • That sizzle though.

  • Smells good.

  • Now we're cookin'!

  • Now you're a real chef.

  • So scallion, chili, is this ginger?

  • Ginger, yes.

  • Oh I love ginger.

  • And this one ice sugar.

  • Sugar and salt.

  • They're like little gem stones.

  • It's snowing.

  • Looks like Canada.

  • Make the

  • Give it a stir?

  • Make the sugar caramelize.

  • It's so nice to cook 'cause when you're travelling you don't have a kitchen all the time

  • and I just find it so relaxing.

  • I love cooking.

  • That one is Taiwanese way.

  • Big one, big size.

  • If you're ever wondering how the Taiwanese way is to cut beef

  • that's you're perfect cut right there….size.

  • Perfect size.

  • It's perfect.

  • I was going to cut it again and York was like, 'Don't cut that!

  • Don't cut that.'

  • So we're using the pot to do the vegetables on one side and then the beef on the other

  • and I just dropped them all in and he said don't touch them for the first

  • Just like making a steak.

  • couple of minutes.

  • Ok.

  • Yeah, just like making a steak when you fry every side.

  • So the beef has been sitting here for a little while.

  • I wish you could smell this right now.

  • We need smell-o-vision, but we want all of the beef

  • to look like that.

  • So the sugar that we put in earlier is just caramelizing on the outside of the beef

  • and giving it so much flavour

  • so York says to just let it sit a little while until it all starts to look that nice brown colour.

  • So I'm just going to wait.

  • Just added the water so now the stock is really starting toto build.

  • It smells so good.

  • So while the stock is getting a lot of flavour building, we're to make cucumber salad?

  • Yeah, cucumber salad.

  • For the side?

  • Ok.

  • This one's sugar, garlic, and rice vinegar.

  • Rice vinegar again?

  • Yeah. -Ok.

  • We cut the cucumber.

  • You can cut anyway you like.

  • Ok.

  • Someone cut like this, some cut like this but I…this way is my favourite way.

  • This one's too big.

  • There - that looks better.

  • Kitchen no rules.

  • No rules, ok.

  • I'll fit right in.

  • You have to be careful not toyour wrist.

  • Yeah, don't slice yourself.

  • So garlic, sugar, rice vinegar with the cucumber that we crushed.

  • This is sesame oil.

  • So I'm allowed to try it?

  • Yeah, try.

  • If I could… -Oh that's good.

  • If I could I try a lot.

  • Yeah.

  • Try a lot.

  • Yeah, 'cause you're the chef, right? I mean

  • We're going to make pan-fried dumplings.

  • We're going to make that?

  • Of course.

  • It's easy.

  • Today is my first time to teach someone to cook.

  • Really? -Yeah.

  • Oh you're such a good teacher!

  • Thank you. -Thank you.

  • Are you serious? -Yes.

  • This is your first time?

  • Yes, my first time.

  • This is my first time toomaking them.

  • Don't be so shy.

  • So this is white pepper in there, can you see?

  • That has a lot of flavour.

  • We use white pepper a lot in Taiwan.

  • White pepper, rice wine

  • It's so satisfying when you see all the ingredients start to mix together.

  • I'm kind of nervous about this part.

  • It's easy.

  • This for you, this for me.

  • Don't put too much.

  • Otherwise you...

  • ...difficult to eat.

  • How's that amount?

  • Maybe… -A little more?

  • Yeah, bit more.

  • Water.

  • Water?

  • Yeah.

  • Oh.

  • Oh to make it sticky.

  • Yeah.

  • Push.

  • Just one push.

  • Just one push. -Just one push.

  • One push.

  • Push, push, and push.

  • Like that?

  • Yeah, put together.

  • That doesn't look that bad!

  • Sort of.

  • Yeah, it's ok, it's ok.

  • First time.

  • Let's compare our dumplings.

  • For the first time it's good.

  • We're taking a poll: which one is better?

  • Which one is York's and which one is Eileen's?

  • It's not that hard to tell.

  • Push.

  • Oh!

  • That looks pretty good!

  • Yeah, yeah, yeah, yeah, yeah.

  • Just two.

  • Just two - ok.

  • Two ok.

  • The other way.

  • Look how good it looks!

  • Yes.

  • Ok, I don't want to mess up the other side.

  • That looks real.

  • It looks like a real dumpling.

  • Push.

  • Push.

  • Push.

  • Yeah!

  • Push like this?

  • It sounds like you're in labour right now.

  • I am labouring over this dumpling.

  • K there's my second one.

  • Oh that's nice!

  • Wow!

  • Yeah!

  • I'm getting the hang of this.

  • Good.

  • Dumpling master.

  • You can now call me 'dumpling master.'

  • While we've been making the dumplings over there our soup has been simmering on the stove

  • and I'm going to taste the broth again now.

  • Oh!

  • I wish you could taste this.

  • Here.

  • This is all the ingredients you need for bubble tea?

  • Yes.

  • You need water, sugar, this one.

  • So first of all we mix the flour together.

  • So this is flour?

  • Yeah, uh potato

  • Potato, oh, starch?

  • Potato starch.

  • I cannot conceive of making bubble tea.

  • I can't believe that we're making bubble tea right now.

  • It seems like a really complicated thing to make.

  • It's easy, it's easy.

  • Trust me.

  • He says it's easy.

  • It's more easy than the soup and dumplings.

  • What?! Ok.

  • Just mix for you, boil the water, add brown sugar.

  • This reminds me a little of maple syrup.

  • Yeah, yeah, yeah, yeah.

  • It's so good - and this looks a little bit similar.

  • For the waffle?

  • Yeah, for waffles, pancakes…I put it on everything.

  • Fried chicken, fried chicken.

  • Fried chicken, yeah.

  • It's the south way.

  • I think York and I need a cooking show.

  • Yeah, this is your pilot.

  • Yeah.

  • This is our first time.

  • It has like a taffy texture.

  • So sticky.

  • Oh sweet lord.

  • Want to try?

  • Yes.

  • Take this one, cut.

  • Oh!

  • You use the bubble tea straw?!

  • Yeah.

  • So we have the dough for the little bubble tea balls

  • and as a cookie cutter we're using the bubble tea straw which is perfect.

  • Yeah, it's perfect.

  • Because then it's the perfect size to get up when you're drinking it.

  • Yes.

  • My mind is…I had no idea that's how they made them.

  • Ok now repeat one hundred times.

  • A thousand times.

  • Yeah, a thousand times.

  • Your very own tapioca 'M'.

  • Yay!

  • I've always wanted one.

  • We're going to fry the dumplings now: part two.

  • Part two.

  • These are going to get fried in here.

  • You made a spiral sun.

  • Just like that.

  • Just all in?

  • Yes.

  • Oh!

  • Be careful the elephant.

  • This is why you don't make enormous bubbles.

  • For this reason.

  • We also made a heart,

  • an elephant,

  • and I made a little sand dollar,

  • here's Marc's M,

  • and this looks like a little clover.

  • This is just a mistake.

  • I don't know why this is in here.

  • I think it looks like a skull.

  • Ok, it's a skull now.

  • And this we're going to call a smile.

  • Look how big the elephant is!

  • Yeah.

  • So beautiful, right?

  • That's beautiful.

  • So I'm putting some vegetable oil in.

  • Look at these noodles.

  • Now that's a noodle.

  • For you and Marc.

  • Try.