(upbeat rock music)
(crowd cheering)
- (cheers) You look so cool.
That's the coolest anyone has ever looked on the show.
I'm just saying.
All right, everybody, we are back with Folake Olowofoyeku,
and we are ready to get busy in the kitchen.
We have a familiar of face back to guide us,
unlike most of his insta pics, right now
he actually has his shirt on.
It's a shame, it is a shame. - I'm generally naked though.
- I was required to wear clothes (laughs).
- (laughs) We made him put his clothes on.
Let's say hey to Chef Ronnie Woo everybody.
(audience applauds)
- I'm not used to having the audience behind me.
I feel like I should have worn tighter pants.
- A tighter pants just say, that's cute enough.
It's cute enough, your bum looks good.
- Although they can see me from the front
so I don't know what's happening, I don't know where I am.
- Just saying, so what are we making?
- Pork and shrimp steamed buns, or bao.
- Bao, bao buns.
- These delicious, fluffy, melt in your mouth
steamed bread with meat filling.
- Folake] I love them.
- In this case pork and milk. - You love them?
- I love them, absolutely love them.
- I don't know if I've ever had a bao bun.
- It's addictive. - If you've had a burger
- You've had a bao, I mean. - I have?
- There's so much crossover. - Oh!
- So good.
- I thought they yelled you had,
and I was like, "Okay, I have."
I was like, well wait your new cookbook
was just announced. - Yes.
Is this recipe in it?
- This recipe is in it, and yes I'm so excited.
It's called, Did You Eat Yet?
The book is actually based around the concept
of me being all American and also being Asian.
So I kind of combined those two.
For the longest time I was like, "Which one am I?"
And you can be both.
And so the recipes are kind of representative
of being all American and Asian,
and everything in between.
Inspired by sort of the food growing up,
food that I've eaten while I've traveled..
Just everything in between. - I love that.
Yeah, so it'll be really fun.
A lot of creative invented recipes you've never seen before.
- [Kelly] All right, and you like bao buns,
do you cook often?
- No, I don't because of my schedule,
but I'm actually a great cook.
- Oh really? Yeah.
- God, that's a sentence - What's your
- I'm just never gonna say. - favorite meal to make?
Dodo and egg, dodo is fried plantains and eggs,
but I make... - Ooh.
Yeah, when I'm in the mood I make a killer fried rice?
- Ooh!
- Oh I love love fried rice. Who doesn't love fried rice.
- Let's get cooking, what's first?
- All right.
So the first thing we're gonna do
we have some pre-made dough,
and you can use my recipe or if you're just really lazy,
just get like, you know
pizza dough from the market. - Okay.
It won't be as tender as homemade, but you know,
it will be, it will do the job.
You're gonna flour your rolling pin.
- [Kelly] Yeah, of course.
- Yup. Just give this a nice roll.
Give it a quarter turn.
And we are just gonna flatten it out.
The next we're gonna do is flatten the edges out.
Okay. And you'll see why.
But just make sure the edges are actually flatter
than the center of the roll. - I've failed.
No, you got this, you got this.
It doesn't really matter.
- We've just started, you can't fail yet.
- [Chef] You're a quitter.
- [Folake] I'll just get yours.
- And now we're gonna do is.
- [Kelly] Okay.
- Put in your Palm of your hand.
- [Kelly] Okay.
- Put this, put like a couple tablespoons of filling in it.
- [Kelly] Okay.
- And what we're gonna to do is start pleating it.
- Okay. I think I did it like (indistinct).
- So what you're gonna do is we're gonna pinch and fold.
Okay. Pinch and twist.
So put your finger here, gonna pinch it.
And what you gonna do is kind of keep collecting
that pleat over and over. - Oh, okay.
So like pinch and twist.
So it's like
♪ Pinch and twist ♪
♪ Pinch and twist ♪ (indistinct)
(indistinct)
- [Kelly] Okay, we just did it.
- So we're gonna have a new single guys.
It's called- - Pinch and twist.
Okay. So you keep pinching and twisting.
And what you see is everything will come together
and so you see why the folds,
why the edges being thinner makes more sense.
- And then you get it all together?
- Get all together.
- Then you okay. Do a little rose thing.
So then you put it on the thing.
Listen, it doesn't matter if it's pretty
it's gonna taste the same. - Good.
And it ends up in the same place.
- Good.
- So, what you're gonna is you're going to steam them
in a steamer, in these bamboo steamers.
- Okay.
- And you wanna just put as many as you can in here
and then, yes, excellent, that's a good idea.
- [Folake] Yeah.
- And then are you ready for the big reveal?
I think we can do this (lips popping).
Bah bam! - Okay.
Okay. - So you're doing magic.
- They get kind of big, and they get kind of fluffy,
and then they're just delicious.
- Okay, I wanna try one.
- [Chef] Are you guys ready for this?
- [Kelly] Okay. Let's try it.
- [Chef] They're warm too.
- I know they are warm, I'm so happy.
- Just like a magic steamer that doesn't need
any sort of warming. - Okay cheers.
- Cheers y'all, thank you for making these buns.
Mmh, right.
- Oh, that's really good. Right?
- [Kelly] Yeah. You don't like it?
- I love it.
It involves like bread and meat.
- [Folake] Who doesn't like bread and cutlet?
- Yeah.
- You can fill whatever you want.
You can put like hamburger filling in it.
You can put vegan, like bean filling in it.
You can put cheese in it.
- Okay. Yeah.
- [Folake] There are also dessert versions, right?
- Yeah. There's dessert versions?
- Yeah, you can put red beans.
- Now she's right where I am.
- And like a custard, a sugary custard filling.
- [Folake] Yeah.
- Let's get a come back you doing a dessert seared one.
Okay. Okay. Okay. - Oh yah, yah, yah.
Thank you so much Chef Ronnie Woo.
Give it up for him. (crowd clapping)
For more great recipes and shirtless pics
check out Ronnie's Instagram,
and soon you'll have a new cookbook, which y'all can get.
You gotta get it, these are amazing.