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Keeping It Simple: A Talk with Martin Yan by Kris Man


Recipes (Check out our NEW Recipes Area!)

Yan Can Cook Recipes

Asian Fusion

Star Chefs
Martin Yan
Bryan Nagao
Dan Ivarie

Asian Fruits and Vegetables Reference Guide

Find out how to...
Chef Yan's Sauces Vegetable Garnishes Art of Tea
Dim Sum
Using Chopsticks
Cutting Techniques
Kitchen Utensils Making Wontons

Restaurant Reviews
Krungthai Restaurant
MAKO Restaurant
Tommy Toy's

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Vegetable Garnishes

Apple Wings
1. Cut apple in half and place on cutting board. Make 2 diagonal cuts,
         angling the knife to form a small wedge. Place in lemon juice.
     2. Cut out four more wedges, each 1/4 inch wider than the previous
         wedge; place in lemon juice.
     3. Place wedges together and gently move each slice to form layers.

Green Onion Brushes
1. Trim root and green top. For single brush, slash top 2 inches
         repeatedly. For double brush, slide a ring of red chili pepper
         on onion and slash both ends.
     2. Chill in ice water for at least 1 hour.

Carrot and Daikon Knot
1. Cut carrot and daikon into 6 x 1/4-inch strips. Soak in solution
         of 2 cups water and 2 tablespoons salt until pliable.
     2. Make a loop with a carrot strip. Weave daikon loop through
         carrot loop and pull ends to secure.


Tomato Flower
1. Place tomato stem side down. Cut skin across top and about
         two-thirds down sides. Repeat three more time to make eight
     2. Carefully lift tips of petals and separate skin from flesh

From A Wok For All Seasons (KQED Books)
Copyright Yan Can Cook, Inc. 1988

Buy this book and other wonderful cookbooks by Martin Yan from his official online store and Martin will send it to you autographed!

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