Chef Martin Yan kicks off this sweet episode with a recipe for kiwi fruit fritters (1:29), followed by kiwi almond shortcake (7:04).
He takes a break from cooking to stock up on sugary treats at a Chinatown candy store. Sample some of his favorites like candied ginger, candied coconut, crystalized pineapple rings, winter melon, lotus root, and peanut brittle. (9:37)
Next, light up your life with Martin’s tropical fruit flambé recipe (11:40 ) and then cool down your palette with a creamy tangerine champagne sorbet (15:27 ), served with almond cookies.
The episode wraps up with sweet walnut soup (18:30) made with pureed deep fried walnuts, nut butter, brown sugar syrup, and coconut milk.
Let us know in the comments below if you try any of these tasty dessert recipes!
Yan Can Cook, Season 4, Episode 15: Sweet Desserts
#MartinYanMondays #recipes #desserts
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series ‘Yan Can Cook’ on public television. Infused with Martin’s signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food
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