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TUESDAY, 16 DECEMBER 2014

Restaurant Redemption

After a week’s break, we are back tonight, Tuesday, December 16th at 10pm ET/ 7pm PT for another new episode of Restaurant Redemption! "Fumio Grill"

I’m packing up my cleavers and heading off to Livingston, New Jersey to help save a failing kosher sushi joint that has lost its way. When owner Kevin Lipka admits from the start that the restaurant is for sale, I start to suspect that he has already given up. Redemption could be too late for this ailing restaurant and things only get worse when Kevin receives the stunning news that his kosher certification is being taken away. Can the restaurant be saved before it is too late?



You can join me online at CookingChannelTV.com/Restaurant-Redemption for exclusive web-only videos about Chinese cooking, including tips on shopping in Asian markets, the must-have kitchen gadgets for the perfect Asian-inspired meal, pantry must-haves and new recipes.

Love, Ching x

MONDAY, 08 DECEMBER 2014

CHRISTMAS KITCHEN

Christmas is coming and I will be dishing up my Five Spice Roasted Quail on Christmas Kitchen this afternoon (Monday 8th) at 15.40 on BBC1. Always love cooking with the lovely James Martin. Brian Turner is back this year too, hopefully wearing his traditional Christmas jumper and looking forward to meeting the gorgeous actress Sarah Parish. What a talented bunch! http://www.bbc.co.uk/programmes/b04v62f7

Time for some Christmas fun!

Love, Ching x

TUESDAY, 02 DECEMBER 2014

Red Panda Asian Bistro

Another 1 hour special tonight, Tuesday December 2nd at 10pm ET/ 7pm PT of the new series of Restaurant Redemption! "Red Panda Asian Bistro"

In this one hour special, I am off to a restaurant in Queens, New York that is on the verge of extinction. Business partners Roger Quan, Sam Cheng and Paulina Gonzalez opened Red Panda Asian Bistro a year ago, and have tried everything to attract customers to their restaurant. They extended their menu to include Chinese, Thai, Korean and Japanese options, but they feel the additions have left customers overwhelmed with too many choices and substandard fare. After failing to wow with their food, they have hosted weekend entertainment, including magic shows, and karaoke to draw in the crowds. This business needs more than a few magic tricks to save it. Will I be able to pull the rabbit from the hat and turn this empty restaurant into a successful business?

You can join me online at CookingChannelTV.com/Restaurant-Redemption for exclusive web-only videos about Chinese cooking, including tips on shopping in Asian markets, the must-have kitchen gadgets for the perfect Asian-inspired meal, pantry must-haves and new recipes.

Love, Ching x

THURSDAY, 27 NOVEMBER 2014

Happy Thanksgiving

Happy Thanksgiving to all my US friends! It’s a wonderful time to bring all your friends and family together and celebrate in style. If you are looking for a delicious alternative to the traditional thanksgiving dinner then you can’t go wrong with my favourite Pecking Duck recipe below. It is an amazing centre piece for your table and the warm aroma of dark soy, Chinese five spice and honey never fails to impress and excite the senses!

Have a wonderful time! Wish I was there to share it with you all.

Love, Ching x



How to cook?
  1. Place the duck on a rack over a deep roasting tin and prick the skin all over with the tip of a sharp knife. Pour the hot water all over the bird and leave on one side until the water has all drained away from the bird.
  2. Discard the water and pat the duck dry with absorbent paper, leave the duck exposed to air until it's really dry to the touch. (Tip: hang it in a cool place, cellar or set a fan over it and fan it for a few hours, the longer you can do this the more crisp the skin will be).
  3. Mix the honey, soy sauce, five-spice powder and brown sugar together. Using a pastry brush, brush this sauce over the duck, inside and out.
  4. Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up. (You can do this over a space of 8 hours or a few hours is fine).
  5. Preheat the oven to 200C/gas 6. Place the duck on a rack and roast the duck for 45 minutes, skin side up or until the skin has become crisp.
  6. While duck is roasting, make the sauce. Warm a wok over a moderate heat, and add the sesame oil, hoi sin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.
  7. Remove the duck from the oven and leave to cool for about 15 minutes.
  8. Warm the pancakes in a bamboo steamer for about 4 minutes. Joint the duck and slice its meat off the bone. Spread a teaspoon or so of sauce over each pancake and scatter with a little of the spring onions and shredded cucumber. Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape and serve on a plate. Or Let your guests help themselves by placing all the individual components on little serving dishes. Enjoy!
Ingredients
1
Whole duck
 
4 litres
Boiling water
 
5 tbsp
Clear honey
 
2 tbsp
Dark soy sauce
 
4 tbsp
Chinese five-spice powder
 
2 tbsp
Brown sugar
 
For the sauce
2 tbsp
Sesame oil
 
6 tbsp
 
6 tbsp
Caster sugar
 
6 tbsp
Water
 
1 tbsp
Dark soy sauce
 
1 tbsp
Cornflour
 
For the pancakes
8
Ready-made pancake
 
4, shredded
Spring onion
 
½, shredded
Cucumber
 
TUESDAY, 25 NOVEMBER 2014

Kirakuya Sake - Restaurant Redemption Season 2

A special 1 hour episode tonight, Tuesday, November 25th at 10pm ET/ 7pm PT of the new series of Restaurant Redemption! “Kirakuya Sake”

New York City’s Koreatown is the location for our next struggling restaurant. Run by fun-loving owner May Cho, Kirakuya Sake used to be the place to drink and party for the Korean and Japanese communities– with May at the centre of the fun. Unfortunately, these days the party appears to be over. Business has declined as fewer and fewer customers come in to eat, drink or socialize with May. With a personal investment in the business she is too scared to look at her numbers, and does not know the true extent of the difficulties, but an empty restaurant is a sure sign that things are bleak. Is it May’s big personality, or her big menu that is turning people off? Is it too late for Ching to rein in May’s party-girl ways and get her more focused on her food than on having fun?

You can join me online at CookingChannelTV.com/Restaurant-Redemption for exclusive web-only videos about Chinese cooking, including tips on shopping in Asian markets, the must-have kitchen gadgets for the perfect Asian-inspired meal, pantry must-haves and new recipes.

Love, Ching x