Martin Yan: Quick and Easy

Inspired by a visit to Kaosung Night Market and using ingredients that can be found at any grocery, Martin creates these delicious meals that will have you looking forward to your lunch-break for all the right reasons.

They say nothing stimulates an appetite more than the crisp, clean air of the mountains. So to cure your hunger, Martin creates these rustic and hearty dishes inspired by his visit through the highlands of Taiwan.

After a visit to historical Tainan, and inspired by the international influences of the city, Chef Yan creates these quick and easy dishes that can be enjoyed on their own or together in a flavourful meal.

A visit to the markets of Chiufin in northern Taiwan, can inspire any chef, especially Martin. So using his experience as his inspiration, Martin shows us how to make this quick and easy meal.

Martin visits a traditional Asian teahouse and learns about the delicacies they serve. Back in his studio kitchen, Martin puts his new-found knowledge to work and cooks these quick and easy dishes.

Although multi-faceted in flavour, Asian cuisine has one main objective - to bring people together. After a trip to the Taiwan seashore, Martin cooks up these quick and easy seafood recipes that will keep everyone coming back for more!

Martin’s trip to a traditional teahouse in Taiwan serves as the inspiration for these quick and easy dishes, which display the versatility of tea.

Martin visits a Hakka village, and shows how Hakka-style cooking can influence the flavour of your meals at home.

Martin and his guest, Michael Lomonaco, show us how to impress your friends and be the life of any dinner party with these unique dishes.

Martin whips up three delectable dishes that are sure to please any discriminating palate. Today it’s shrimp, chicken and trout as only Chef Yan can.

Quick & easy means versatility. Martin demonstrates how these three recipes can be enjoyed for both lunch & dinner, on their own, as a side dish or together as a meal.

Martin and his guest, Sara Moulton, explore the exciting world of Cantonese flavours with these variations on some traditional favourites.

Martin takes us on a culinary adventure through the Pacific Rim with these quick and easy recipes for crab, sea scallops and rice. Top it off with a refreshing Guava Bellini and you can almost feel the balmy breeze!

No time? No problem! Martin proves you don’t need to spend hours in the kitchen to make a great, home-cooked meal.

Two culinary powerhouses come together, as Martin and his guest, barbeque master Rick Browne, explore the difference between Korean and Chinese flavours to create these quick and easy dishes.

Martin shows us how a few simple ingredients can add zing to pork chops, rice and vegetable dishes.

With this Japanese-influenced fare, Martin takes your taste-buds on a trip to the land of the Rising Sun.

With the help of his guest, Joanne Weir, Martin demonstrates the art of stir-frys with these light and healthy dishes.

Martin combines “the sweet” and “the savoury” to create these perfectly balanced dishes.

Taking exotic sauces and seasonings like “Chinese Five-Spice,” “Sweet Chili” and “Ponzu sauce,” Martin puts an Asian twist on these Western favourites and makes a duck dish that is that would be the hit of at any meal.

Using these quick and easy recipes, Martin and his guest, Christine Cushing, show you some “tricks of the trade” to turn your ordinary meals into something extraordinary.

For those times when you don’t feel like a huge meal, let Martin sooth your cravings with these delightfully light and simple dishes.

Your wish for fish has been answered with these seafood delights. And what better way to complete the meal, than with a spicy banana treat for dessert.

Martin and his guest, Ming Tsai, kick off the evening with a “Mango Tango” and bring the house down by proving that rice doesn’t have to be the same old bland side dish.

Stumped for meal ideas? Let Martin inspire you with his special take on some popular favourites!

From tofu to Miso to soy sauce, Martin examines the different forms the soybean takes. Then, he makes three flavoursome recipes based on this versatile little bean.