WE'RE
WE'RE BACK IN THE KITCHEN ANOTHER áRECIPE OF THE DAY.á THIS MORNING.CHEF QUI TRAN IS
HERE FROM MAI LEE. HE'S GOING
TO
>>>
>>> WE
>>> WE ARE BACK IN THE KITCHEN WITH 4@THE RECIPE OF THE DAY.
CHEF QUI TRAN IS HERE.
>>4@ YOU WILL SHOW US HOW 4@TO
ONE OF THE 100 BEST SANDWICHES
ACCORDING TO THE FOOD 4@NETWORK
WERE YOU EXPECTING IT?
>> NO, NOT AT ALL.
WE ARE VERY FORTUNATE IT
HAPPENED.
HAPPENED.
HAPPENED. I AM HERE TO SHOW YOU HOW TO
MAKE IT AT HOME.
IT'S VERY SIMPLE, NOT
DIFFICULT.
DIFFICULT. >> THERE IS 4@A LOT 4@OF OIL.
I 4@AM READY.
WHERE DO WE START?
>> I 4@HAVE HANDLE.
-- HAM, AND YOU CAN GET IT
ANYWHERE.
ANYWHERE.
ANYWHERE. SO A LITTLE BIT OF HAM, HOW
MUCH YOU LIKE, AND CORNSTARCH
AS A 4@BINDER AND WHITE AND GRE
ONIONS.
ONIONS.
ONIONS. >> THIS 4@IS PART OF THE FRITTE
>> THIS IS THE FRITTER.
AND IF YOU 4@DON'T HAVE BEAN
SPROUTS, YOU CAN USE ONIONS BUT
WE USE BEAN SPROUTS.
>> HAVE YOU EVER HAD THIS 4@
COURTNEY?
COURTNEY?
COURTNEY? >> NOT AS A 4@SANDWICH.
>> SO BASICALLY THIS 4@IS AN EG
FOO YUNG PATTY, AND I AM JUST
GOING TO POWER 4@THIS IN HERE.
FOR YOU AT HOME, YOU CAN USE
THIS 4@OR A LADLE. 4@
THERE IS A BIT OF -- THIS IS
HOW YOU LAY IT 4@DOWN AS A
FRITTER.
FRITTER.
FRITTER. LET'S SIGH. 4@
-- SEE.
-- SEE.
-- SEE. I
-- SEE. I LEFT MY THERMOMETER AT HOME.
IT FIZZLES, AND 4@4@YOU ARE TAK
COATED INGREDIENTS AND PUTTING
THEM IN HOT OIL.
>> HOW MUCH OIL IS IN THERE?
>> JUST LIKE AS IF SURE FRYING
CHICKEN, AND YOU ARE FRYING AN
EGG PATTY.
EGG PATTY. THE TRICK IS4@ TO 13 4@TO THE S
SLOWLY, SLOWLY LET IT IN.
>> SO IT 4@STAYS TOGETHER?
>> SO IT STAYS TOGETHER.
THE THING IS DON'T WORRY IF OH,
MAN, IT'S FALLING APART OR IT'S
NOT ROUND.
NOT ROUND. I AM GOING TO SHOW YOU A TRICK.
I WILL SHOW YOU THIS.
THIS 4@IS FORMED.
BASICALLY, 4@YOU LEGALITY -- L
THIS 4@IS FORMED. BASICALLY, 4@YOU LEGALITY -- L@
IT FRY.
IT FRY.
IT FRY. >> WHAT IS THE HISTORY OF THIS?
>> 4@IT'S CALLED A ST. PAUL
SANDWICH.
SANDWICH.
SANDWICH. THE HISTORY IS, 4@I 4@DON'T KNO
SANDWICH. THE HISTORY IS, 4@I 4@DON'T KNO@
WHICH ASIAN DESCENT THE MAN WAS
BUT HE CAME HERE AND SAID OH,
BUT 4@WE'RE IN AMERICA AND
EVERYONE LIKES SANDWICHES SO 4@
BUT 4@WE'RE IN AMERICA AND EVERYONE LIKES SANDWICHES SO 4@@
TOOK THE EGG FOO YUNG AND PUT
IT ON 4@THE SANDWICH.
>> OH, OKAY.
>> MY MOTHER AND FATHER HAVE
BEEN MAKING THEM SINCE 1982.
>> THAT'S WHY YOU ARE SO GOOD
AT 4@IT.
AT 4@IT.
AT 4@IT. >> SEE HOW THIS IS?
YOU CAN FLIP IT.
>> YOU ARE A GOOD TEACHER.
>> JUST SQUEEZE LIKE THIS AND
SHAPE IT.
SHAPE IT.
SHAPE IT. >> I HAVE TO 4@TRY THIS.
THIS IS THE 4@PATTY HERE.
WE ARE RUNNING OUT OF TIME.
I NIGHT 4@RUSH YOU
>> EVERYONE HAS A 4@RIGHT AND
WRONG WAY TO COMPOSE.
WE SEASON AS WE GO.
SALT AND PEPPER AND PUT THE 4@
MAYO DOWN.
MAYO DOWN. I LIKE THE SALT AND PEPPER WITH
THE MAYO, AND THEN I LIKE TO
PUT THE ONIONS DOWN 4@AND SLICE
THE ONIONS AND I LIKE STUFF TO
FALL APART, AND THEN THE 4@PATT
EVEN THOUGH IT'S SEASONED, 4@
SEASON AGAIN.
SEASON AGAIN. A NICE TOMATO.
>> OPEN FACED?
CLOSED?
CLOSED?
CLOSED? >> IT'S CLOSED.
>> COURTNEY, I'LL LET YOU TAKE
A BITE OF THAT AND YOU CAN FIND
INFORMATION YOUR SCREEN.
THANK YOU SO