A LOT OF FUN. HEY, YOU’VE GOT A FRIEND IN
TATI.
TATI. >> Tati: WE’RE READY TO HELP YOU
CELEBRATE A NEW FOOD TREND THAT
ACTUALLY HAS ITS OWN NATIONAL
DAY.
DAY. TOMORROW IS NATIONAL WOW MONDAY.
JOINING ME ARE OUR GUESTS FROM
THE PETERBORO.
THE PETERBORO. AND LET’S GET RIGHT INTO THIS.
WHAT ARE BOW BUNS?
YOU HAVE REALLY GOOD BOW BUNS.
>> YES, WE DO.
[LAUGHTER]
[LAUGHTER] >> OBVIOUSLY, THEY WERE, TO MY
KNOWLEDGE, INTRODUCED IN TAIWAN
BY IMMIGRANTS AND PROBABLY
BROUGHT TO THE WEST AND THE ONE
AND ONLY DAVID CHANG AND NOW
BETWEEN CASS AND SECOND.
>> Tati: I HIGHLY RECOMMEND
THEM.
THEM. THEY CAN BE PREPARED A LOT OF
DIFFERENT WAYS.
DIFFERENT WAYS. SO LET’S GET INTO THAT.
>> WE’LL HAVE THE KOREAN FRIED
CHICKEN, WHICH WILL BE MARINATED
IN A CHILI PEPPER SRIRACHA SAUCE
AND A BREAD & BUTTER PICKLES,
AND AIOLI.
AND AIOLI. AND IT WILL BE COOKED IN A
GINGER BROWN SUGAR.
>> Tati: AND WE’LL PUT SOME
TOGETHER.
TOGETHER. BOW BUNS, THE BUN IS STEAMED.
>> YES.
>> YES. >> Tati: AND THEN FILL IT WITH
DELICIOUS THINGS.
DELICIOUS THINGS. IS THIS THE STEAMER?
>> THIS IS ONE OF OUR STEAMERS.
>> Tati: BECAUSE YOU MAKE A LOT
OF THESE.
OF THESE. HOW MANY DIFFERENT KINDS DO YOU
HAVE?
HAVE? >> THREE.
>> THREE. I GUESS I CAN START MAKING ONE.
>> DO YOU WANNA HELP ME?
>> Tati: GIMMEE SOME GLOVES,
I’LL GET IN THERE.
>> START WITH THE CHICKEN BOW.
IT’S ONE OF THE MOST POPULAR.
>> Tati: IT IS, BECAUSE THAT’S
WHAT I EAT.
>> WE START OFF WITH TWO OF OUR
BUNS.
BUNS. >> Tati: AND WHAT MAKES THE
DOUGH SPECIAL?
DOUGH SPECIAL? >> OUR DOUGH CONSISTS OF
ALL-PURPOSE FLOUR, FAST-ACTING
YEAST, BACKING POWDER, SUGAR,
WATER.
WATER. AND IT’S SOFT AND YUMMY.
>> AND WHEN PREPARED, THEY’LL BE
SOFT AND PILLOWY.
>> Tati: LET’S DO IT.
>> A PIECE OF CHICKEN AND IT’S
LIKE A COOL FUSION OF STUFF,
RIGHT?
RIGHT? >> UH-HUH.
>> UH-HUH. >> AND THEN ADD OUR SLAW.
IT’S BASICALLY NAPA CABBAGE, AND
FENNEL, HAS A LICORICE TASTE.
A LITTLE BIT OF PICKLE.
AND A LITTLE BIT OF LIME, SURE
SURE -- SUGAR AND SALT.
>> Tati: LET ME DO IT.
I EAT THEM, I SHOULD PUT THEM
TOGETHER, RIGHT?
TOGETHER, RIGHT? THE LITTLE CRISPY PIECE.
AND I’M WAY OVERDOING IT.
THESE ARE GREAT.
AND LET’S TALK ABOUT THE
SIGNIFICANCE IN ASIAN CUISINE,
BECAUSE THESE ARE FROM TAIWAN
AND MADE POPULAR NOW.
BUT ALMOST LIKE A LOT OF PEOPLE
REFER TO THEM AS AN ASIAN TACO.
>> ALMOST.
>> ALMOST. >> BOW MEANS BUN.
>> WE SHOULD JUST CALL THEM A
BUN-BUNS.
BUN-BUNS. [LAUGHTER]
[LAUGHTER] >> AND THEY’RE REFERRED TO AS A
CHINESE HAMBURGER.
CHINESE HAMBURGER. >> Tati: THAT’S A GOOD WAY TO
PUT IT.
PUT IT. YOU HAVE THREE DIFFERENT KINDS.
TELL US WHAT ELSE YOU HAVE AT
THE PETERBORO.
THE PETERBORO. >> IF YOU’VE NEVER BEEN THERE
BEFORE, THE CHEESEBURGER, THE
SPRING ROLLS.
SPRING ROLLS. AND THINGS FOR VEGETARIANS.
>> Tati: OH, I DIDN’T KNOW THAT.
>> VARIOUS DIFFERENT TAKES ON
CHINESE CUISINE.
CHINESE CUISINE. >> Tati: AND EVERYTHING IS GOOD.
I’VE NEVER HAD ANYTHING BAD.
>> THANK YOU.
WE’RE AT 420 PETERBORO, AND
WE’RE HAVING A SPECIAL BRUNCH
EVENT ON SUNDAY FROM 11 A.M. TO
3 P.M.
3 P.M. COME TRY SOME EGG FOO YUNG AND