Julia Child: Cooking With Master Chefs

ON-OTA HAS BEEN SMITTEN WITH FOOD AND COOKING FOR AS ALONG AS SHE CAN REMEMBER.

AS A CHILD SHE DID CREOLE COOKING WITH HER GRANDMOTHER IN EAST TEXAS, AND AS A STUDENT OF ART HISTORY IN PARIS, SHE BECAME FASCINATED WITH FRENCH CUISINE, AND THAT'S WHAT REALLY STARTED HER OFF IN HER CAREER.

WHEN SHE RETURNED HOME, SHE BEGAN A RIGOROUS APPRENTICESHIP WITH TOM EMERIC IN HOUSTON.

NOW-A-DAYS, SHE CALLS THE BIG ISLAND OF HAWAII HOME, WHERE SHE'S MARRIED, HAS A CHILD, AND IS EXECUTIVE CHEF AT THE RITZ-CARLTON, MAUNA LANI HOTEL.

SHE'S THE FIRST WOMAN TO HOLD SUCH A POSITION IN THIS LUXURY HOTEL GROUP.

CHEF AMY HAS MAKE A POINT OF LEARNING ABOUT HAWAIIAN FOOD AND PRODUCTS.

AND HER FIRST DISH IS A SPRIGHTLY EXAMPLE, A SALAD OF GREEN PAPAYA SPICED WITH FRESH GINGER.

SINCE MANY MARKETS CARRY ALL THESE INGREDIENTS, INCLUDING GREEN PAPAYAS, THE DISHES SHE SHOWS US CAN BE MADE RIGHT HERE BY ALL OF US.

HAWAII HAS AT LEAST FIFTY VARIETIES OF PAPAYA.

THE PAPAYA I'LL BE USING TODAY IS THIS GREEN PAPAYA.

IT'S HARD TO TELL WHAT VARIETY IT MIGHT BE BECAUSE IT'S SO IMMATURE AT THIS TIME, SO, TODAY I'M GONNA JUST CUT OFF THE ENDS OF THE PAPAYA.

CUT IT IN HALF.

YOU CAN SEE HOW IMMATURE THIS PAPAYA IS BY THE SEEDS, THEY'RE VERY, VERY WHITE.

NOW, IT'S A LITTLE DIFFICULT TO REMOVE THESE SEEDS FROM A GREEN PAPAYA, SO, YOU'LL SEE, SO BEAR WITH ME A MOMENT AS WE DIG INTO THIS PAPAYA AND GET THESE SEEDS OUT.

AND IT'S VERY IMPORTANT THAT YOU DO GET ALL THE SEEDS OUT FOR THIS SALAD, YOU CERTAINLY WOULDN'T WANT TO BE BITING INTO SOMETHING THAT'S HARD.

THERE.

HERE YOU GO, WE'VE SUCCEEDED.

SO NOW I'M GOING TO PEEL IT.

THERE'S A DISH HERE IN HAWAII THAT COMES FROM THE PHILIPPINES, IT'S CALLED "CHICKEN PAPAYA".

IT'S AN EXCELLENT DISH.

THIS GREEN PAPAYA IS AN EXCELLENT SUBSTITUTION FOR POTATOES AND THAT'S EXACTLY HOW IT'S USED IN CHICKEN PAPAYA.

IT'S CUBED, VERY LARGE CUBES, AND IT'S JUST SIMMERED WITH THE CHICKEN.

IT'S QUITE LIKE A ... A CHICKEN SOUP.

THERE WE GO, JUST REMOVE THIS, AND GRATE MY PAPAYA.

YOU CAN SEE WHEN I GRATE IT, THAT IT'S VERY, VERY FIRM, IT GRATES VERY EASILY.

I'M JUST GONNA ADD THIS TO MY BOWL OF ALREADY GRATED PAPAYA.

I'VE PREVIOUSLY BLANCHED THIS TOMATO, LET ME JUST PEEL IT.

WE'LL BE JULIENNEING IT FOR THE SALAD, I'LL ADD IT TO THE OTHER JULIENNED TOMATOES.

THESE TOMATOES ARE GROWN UP IN WAIMEA.

THEY'RE VERY FLAVORFUL.

THEY DON'T HAVE A CHANCE TO SIT IN A COOLER, THEY'RE NOT GASSED, THEY'RE ALL ORGANICALLY GROWN.

I'M GONNA SEED THIS TOMATO.

WE'RE ONLY GOING TO DO A QUARTER OF IT.

THERE YOU GO.

JUST ADD THAT TO THE REMAINING OF THE TOMATO.

I'M GONNA BE CLEANING THE RED SERRANO CHILI PEPPERS NOW, BUT FIRST, FOR THOSE OF YOU WHO'VE CLEANED PEPPERS BEFORE AND NOT OILED YOUR HANDS AHEAD OF TIME, THIS IS REALLY A VERY GOOD WAY OF KEEPING YOUR HANDS FROM BEING BURNED, BECAUSE I KNOW THAT IT BURNS FOR SEVERAL HOURS AFTER YOU'RE THROUGH CUTTING AND CLEANING CHILI PEPPERS.

SO, SINCE THE SEEDS ARE REALLY VERY HOT, I'LL REMOVE THE SEEDS, BUT IN ORDER TO GET THERE I'M GOING TO HAVE TO CUT THIS IN HALF.

BE VERY CAREFUL WHEN YOU'RE CUTTING THIS WAY, I HAVE TO HOLD ON TO THE CHILI PEPPER OR IT WILL SLIDE BECAUSE MY HANDS ARE SO OILY.

OKAY, JUST WORK MY THUMB IN THERE AND REMOVE THE SEEDS.

IF YOU HAVE A FEW SEEDS IN THERE, IT'S NOT GOING TO HURT ANYTHING BECAUSE THERE'S AH, THIS IS A SPICY DISH, AND IF YOU'RE ONE OF THOSE THAT REALLY LOVE HOT, SPICY ITEMS, LEAVE THE SEEDS IN THERE, CUT THEM UP - ADD THEM.

AND SINCE I LIKE TO TASTE MY CHILI PEPPER, I LEAVE IT IN PRETTY NICE SIZE HALF MOON SLICES.

AND OF COURSE, IF YOU LIKE, YOU'RE WELCOME TO ADD MORE.

NOW, I'M GOING TO COMBINE THE INGREDIENTS IN THIS SALAD.

WE HAVE OUR PAPAYA, OUR TOMATOES, OUR CHILI PEPPER, AND YOU CAN CHOOSE TO CHOP THE CILANTRO, BUT I LIKE WHOLE LEAVES OF CILANTRO BECAUSE I REALLY AM VERY FOND OF CILANTRO.

JUST ADD THE WHOLE LEAVES.

I'VE PREVIOUSLY MADE THE DRESSING FOR THIS SALAD, IT'S A THAI VINAIGRETTE AND I'D LIKE TO ADD A LITTLE BIT OF FRESH GINGER TO IT.

I HAVE A WAY OF CLEANING MY GINGER THAT MAY NOT BE A WAY THAT YOU'VE EVER TRIED BEFORE.

I USE A SPOON, AND I JUST SCRAPE.

GOT TO GET IT STARTED, BUT ONCE YOU GET IT STARTED, SOMETIMES IT'S EASIER AND SOMETIMES IT'S NOT, BUT MOST OF THE TIME IT'S VERY EASY AND YOU'RE ABLE TO SAVE MORE OF THE GINGER THAN YOU WOULD BE IF YOU CUT OR PEELED IT AWAY.

SO,...

I'M JUST GOING TO DO A PORTION OF THIS.

I HAVE JUST ABOUT ENOUGH OF THIS CLEANED, INSTEAD OF CLEANING THE WHOLE THING AND YOU SEE HOW EASY IT IS, IT COMES RIGHT OFF, I'LL GO AHEAD AND START GRATING IT.

NOW, THIS GINGER GRATER IS ALSO USED FOR GRATING DAIKON AND ANYTHING ELSE THAT YOU WOULD WANT TO GRATE, BUT MAINLY DAIKON AND GINGER AND YOU SEE HOW QUICK AND EASY THAT IS.

AND IT HAS A LITTLE-BITTY CUP DOWN HERE TO, TO CATCH THE GRATED GINGER IN.

ANYWAY, IT'S EXCELLENT AND IT MAKES A WONDERFUL GRATED GINGER WITH VERY LITTLE TROUBLE, VERY LITTLE TROUBLE.

SO NOW I'M GOING TO ADD THAT TO MY THAI VINAIGRETTE, I'M JUST GOING TO PUT THE ENTIRE AMOUNT THAT I'VE GRATED IN THERE.

AND THIS DRESSING IS SO EASY, YOU SIMPLY PUT IT IN A JAR, SHAKE IT UP AND IT'S READY TO GO.

IT'S VERY, VERY EASY.

I'D LIKE TO MENTION A COUPLE OF THE INGREDIENTS THAT I USE IN IT.

I LIKE TIPAROS FISH SAUCE BECAUSE THIS IS MADE WITH VINEGAR AND SUGAR, SAMBAL CHILI WHICH IS A MIXTURE OF ONION AND GARLIC, AND CHILI PEPPER AND IT'S COOKED TOGETHER AND IT MAKES A WONDERFUL HOT PEPPER CONDIMENT.

AND THEN THE FISH SAUCE ADDS THE SALTINESS AND IT'S JUST DRIED ANCHOVY THAT'S BEEN FERMENTED AND DRIED.

IT MAKES AN EXCELLENT SAUCE AND, SO, THIS IS QUITE SAVORY.

SO NOW WE'RE GONNA SHAKE THIS UP A LITTLE BIT MORE.

WE HAVE SHALLOT AND WE HAVE GINGER IN THIS DRESSING, I THINK I HAVE JUST ABOUT ALL OF THE OTHER INGREDIENTS IN THERE AS WELL AS VEGETABLE OIL.

AND I'M SURE THAT EVERYONE AT HOME PROBABLY HAS THEIR OWN FLAVOR THAT THEY LIKE, THEIR OWN FAVORITE VEGETABLE OIL.

AND THAT CAN BE DETERMINED BY YOU.

THE RED YOU SEE IN THERE IS CHILI PEPPER.

THIS IS EXCELLENT IF I MAY SAY SO MYSELF.

JUST TOSS IT TOGETHER, WORK IT IN THERE AND I MIGHT ADD MORE DRESSING IN A MOMENT.

THIS IS A GREAT SALAD THAT IF YOU WANT TO MAKE IT UP A DAY AHEAD YOU'RE WELCOME TO AND JUST LET IT SIT IN THE ICE BOX OVER NIGHT.

AND IT'S WONDERFUL WITH SEARED "AHI", IT'S GREAT WITH GRILLED BEEF IN A THAI BEEF SALAD.

AND THIS IS IT.

THIS IS THE PUNA GREEN PAPAYA SALAD WITH THE THAI VINAIGRETTE.

CHEF AMY'S DRESSING IS A BLEND OF OIL, FRESH LIME JUICE, FRESH GINGER AND ORIENTAL FISH SAUCE.

THIS IS THE FISH SAUCE THAT YOU GET IN ANY ORIENTAL GROCERY, IT'S MILDLY SALTY AND HAS A VERY SUBTLE SLIGHTLY FISHY TASTE.

THAT'S BECAUSE OF THE CHOPPED SALTED ANCHOVIES IN IT.

IT HAS A WONDERFUL CHINESE TASTE I THINK.

AND IF YOU DON'T HAVE IT, USE A FEW DROPS OF SOY SAUCE.

AND THEN SHE SPICES THE DRESSING WITH THIS CHINESE CHILI SAUCE.

THIS IS KIND OF LIKE TABASCO AND VERY SPICY, I AIN'T GONNA TASTE IT.

THEN SHE ALSO ADDS FINELY CHOPPED JALAPENO PEPPERS, YOU CAN ADD AS MUCH OR AS LITTLE OF THE HOT SAUCE AS YOU WANT OR EVEN NONE AT ALL.

NEXT, CHEF AMY GIVES US A VERY HAWAIIAN DISH, WOK-SEARED ONO - GARNISHED WITH A SPICY BANANA CURRY AND BANANAS STEAMED IN BIG FRESH GREEN LEAVES.

BANANAS GROW EVERYWHERE IN HAWAII AND SO DO THOSE GREAT BIG LEAVES.

IF YOU CAN'T FIND THE LEAVES FOR STEAMING THE BANANAS, YOU CAN USE BAKED BANANAS INSTEAD.

ONO, IS ONE OF THE GREAT HAWAIIAN FISH, IT'S FIRM-FLESHED AND MILD IN FLAVOR AND IF YOU CAN'T BUY IT LOCALLY, AMY SAYS TO USE SWORDFISH.

YOU NOTE THAT SHE USES THE NOW VERY POPULAR SEARING TECHNIQUE FOR HER FISH WHERE IT GOES INTO A RED HOT PAN, WHICH SEIZES ITS OUTSIDE, THUS SEALING IN THE JUICES.

THIS IS REALLY A MOST UNUSUAL AND DELICIOUS DISH.

IT'S REALLY THE VERY ESSENCE OF THE ISLANDS.

NEXT, I'M GOING TO SHOW YOU HOW TO WOK-SEAR AN ONO.

WITH THIS ONO I'LL BE SERVING A BANANA CURRY WITH TI LEAF WRAPPED STEAMED BANANAS.

I'VE CUT A COUPLE PORTIONS OF THE ONO OFF.

I'M GONNA SEASON THESE WITH AN OIL THAT I INFUSED WITH LEMON AND CINNAMON STICK.

I'LL JUST TAKE A SMALL AMOUNT ON MY HAND AND RUB, I RUB THE FILETS WITH IT.

AND FROM THERE I LIKE TO SEASON IT WITH JUST A LITTLE GROUND CORIANDER, I'M JUST GOING TO RUB THE SPICE ON AS WELL.

I LIKE CORIANDER.

A LITTLE SPRINKLING OF SALT, VERY EVENLY DISPERSED OVER THE FILET.

A LITTLE BIT OF WHITE PEPPER HERE.

NOW THAT WE'VE SEASONED THE ONO, WE'LL REMOVE IT TO THE PLATE AND I'D LIKE TO SHOW YOU WHAT A TI LEAF BANANA LOOKS LIKE.

THIS IS A TI LEAF, SPELLED T-I, NOT T-E-A.

WE GROW THEM IN OUR BACK YARDS HERE IN HAWAII, YOU MAY HAVE TO GO TO THE FLORIST TO GET ONE.

I'M SURE THEY HAVE THEM THERE.

I'D LIKE TO SHOW YOU HOW WE MAKE THIS READY TO COOK ON.

YOU JUST NICK THE RIB AND RUN YOUR FINGER DOWN THE RIB TO REMOVE IT.

PULL IT OFF.

NOW I'D LIKE TO PASS IT OVER FIRE, JUST ON THE STOVE, A NICE HIGH FIRE TO MAKE IT PLIABLE.

YOU CAN PROBABLY SEE THAT THE COLOR CHANGES ONCE THE HEAT TOUCHES IT, BECOMES SHINY.

I CAN'T TELL YOU WHY THAT DOES IT, IT JUST DOES.

IT BECOMES VERY, VERY SOFT.

AT THIS STAGE, IT'S VERY EASY TO WRAP BANANAS, FISH OR EVEN MAKE LEI'S OUT OF.

LITTLE APPLE BANANAS, THEY'RE CALLED "APPLE BANANAS" BECAUSE THEY HAVE THE NICE TART FLAVOR OF AN APPLE.

PEEL ONE, JUST PLACE IT IN THE CENTER OF THE LEAF.

NOW, I'D LIKE TO SEASON IT WITH THIS HONEY, CINNAMON, MINT, MACADAMIA NUT MIXTURE I'VE MADE.

JUST DRIZZLE A LITTLE ON THERE.

IF YOU'D LIKE TO SERVE THIS FOR BREAKFAST YOU CAN LEAVE THE MINT OUT OR IN, OR YOU CAN USE A LITTLE ORANGE JUICE.

NOW I'LL FOLD THE TI LEAF OVER AND YOU CAN JUST FOLD IT BACK.

YOU MAKE A LITTLE POUCH, TUCKING IN THE SIDES AND THEN CAREFULLY ROLLING IT.

YOU SEE IT MAKES A VERY TIGHT BUNDLE AND IT'S READY TO STEAM.

I'VE GRILLED THESE IN THIS PACKAGE AND I'VE ALSO STEAMED THEM.

I PREFER STEAMING THEM.

THE LEAF DOESN'T BURN.

THE OTHER ACCOMPANYING ITEM IS THE BANANA CURRY.

I'M USING A BLUEFIELD BANANA, ONE THAT YOU'LL FIND IN ANY GROCERY STORE ACROSS AMERICA AND I'D LIKE TO FLAVOR IT WITH A LITTLE MADRAS CURRY.

IF YOU LIKE IT A LITTLE SPICY YOU CAN BUY A THAI YELLOW CURRY PASTE IN ANY OF YOUR ORIENTAL MARKETS AND MAYBE IN YOUR ORIENTAL SECTION OF YOUR GROCERY STORE.

IT MAKES IT NICE AND SPICY.

SO, NOW I'M GOING TO STEAM THE BANANA THAT'S BEEN WRAPPED IN TI LEAF IN OUR CHINESE STEAMER.

WE'LL WOK-SEAR THE ONO A LITTLE CLOSER TO THE TIME OF SERVING IT, BUT NOW I'D LIKE TO MAKE THE BANANA CURRY.

I'VE GOT OLIVE OIL HEATING UP IN THIS PAN.

I'M GONNA SAUTE MY ONIONS ALONG WITH MY SHALLOT AND GARLIC.

NICE AND SOFT.

NOW ACTUALLY BEFORE I ADD THE BANANAS, I'D LIKE TO ADD MY CURRY BECAUSE IT GIVES THE CURRY A CHANCE TO COOK, IT BRINGS ALL THE FLAVORS OUT.

MADRAS CURRY ... NOW I LIKE CURRY.

YOU CAN REALLY SMELL IT WHEN IT STARTS TO COOK.

NOW AT THIS POINT, IF YOU CHOOSE TO USE THE THAI CURRY, THE YELLOW THAI CURRY PASTE, NOW'S THE TIME TO ADD IT.

AND JUST FOR FUN, AND BECAUSE I LIKE SPICY ITEMS, I'M GOING TO ADD A LITTLE, BUT BE VERY CAREFUL, AS A MATTER OF FACT, THAT WAS A LITTLE TOO MUCH.

IT'S AS HOT AS THE DICKENS.

AND, OF COURSE, YOU CAN MAKE THIS, BUT IT'S A LOT EASIER TO JUST PURCHASE AND YOU WON'T HAVE TO, TO HAVE SO MANY INGREDIENTS.

NOW THIS LOOKS GOOD, I'M GOING TO ADD THE BANANAS NOW.

I'VE JUST PEELED AND CUT THEM.

DID THEY ALL MAKE IT IN THERE?

I GUESS THEY DID.

HERE WE GO.

NOW THE BANANAS WILL BEGIN TO SOFTEN AS THEY COOK.

AND JUST TO HELP THAT PROCESS I'LL ADD A LITTLE BIT OF CHICKEN STOCK.

I MAKE MY OWN CHICKEN STOCK.

AND BUT OF COURSE, IF YOU CHOOSE NOT TO THERE ARE PLENTY OF GOOD BRANDS OUT ON THE MARKET.

AT THIS POINT, I DO A LITTLE BIT OF THE SEASONING, BUT I REALLY LIKE TO ADJUST THE SWEETNESS AND THE SAVORY OF THE ACID TOWARD THE END IN COOKING THIS, WHEN THE BANANAS HAVE REALLY BROKEN DOWN.

LET'S CHECK THE BANANAS TO MAKE CERTAIN THEY'RE NOT OVERCOOKING.

NO, THEY FEEL FINE, THEY FEEL GREAT.

YOU WANT TO MAKE CERTAIN THAT THEY ARE STILL SOMEWHAT FIRM BUT DEFINITELY, NOT MUSHY.

NOW WE'RE ABOUT READY TO ADD A LITTLE BIT MORE CHICKEN STOCK, AND YOU SEE OUR BANANAS ARE STARTING TO BREAK DOWN JUST THE WAY WE WANT THEM.

IF YOU FIND THAT THEY ARE NOT BREAKING DOWN AS QUICKLY AS YOU WOULD LIKE THEM TO, YOU CAN ALWAYS MASH THEM WITH A POTATO MASHER.

I JUST HAPPEN TO HAVE ONE HERE.

WELL, WE'RE GOING TO LET THIS GO AHEAD AND COOK BECAUSE THERE'S A CERTAIN CONSISTENCY WE'RE LOOKING FOR, THICK, ALMOST PASTE-LIKE.

THIS IS COMING RIGHT WHERE WE WANT IT.

LET ME TURN IT ON LOW AND LET IT CONTINUE TO COOK.

OKAY.

I JUST WANT TO TASTE IT TO SEE WHERE, WHERE WE ARE.

THE BANANAS HAVE EXCELLENT SWEETNESS.

I'M GOING TO ADD A LITTLE BIT OF LEMON, JUST A LITTLE BIT.

AND THE RICE VINEGAR IS A VERY MILD, BUT ACIDIC TASTE, QUITE DIFFERENT FROM THE LEMON.

I JUST WANT TO ADD A LITTLE BIT OF THE FLAVOR IN.

THESE WILL BOTH HELP BRING OUT THE CURRY.

I'LL TASTE IT AGAIN.

THE SALT SEEMED FINE.

YOU KNOW, UNDER OTHER CIRCUMSTANCES IF THE BANANAS WEREN'T THIS SWEET, I WOULD ADD A LITTLE HONEY, BUT TODAY I WON'T.

IT'S DELICIOUS.

WHAT I'M LOOKING FOR IS A NICE BALANCE AND I WANT TO HAVE A DISTINCT CURRY TASTE.

AND A BANANA THAT SAYS BANANA.

I'M GOING TO TURN OFF THE BANANAS, THE STEAMED BANANAS OVER HERE, THEY'LL BE FINE.

I'M JUST ABOUT READY TO PUT THIS TO THE SIDE.

REMEMBER YOUR MOISTURE CONTENT IN BANANA, WHEN YOUR BANANA BEGINS TO COOL IT WILL DEFINITELY THICKEN UP BECAUSE OF THE STARCHES.

REMEMBER I SAID, A PASTE-LIKE CONSISTENCY, BUT YOU DON'T WANT IT TO BE LIKE MORTAR.

THERE YOU GO... BANANA CURRY.

OUR WOK'S NICE AND HOT SO IT WILL SEAR IN THE MOISTURE OF THIS ONO.

NICE AND HOT.

IT'S VERY IMPORTANT THAT YOU HAVE IT SMOKING.

WOK-SEARING ADDS A CERTAIN FLAVOR TO ANY DISH THAT YOU WOK.

AND IT HAS TO BE SMOKING LIKE THIS SO THAT IT COOKS VERY RAPIDLY AND KEEPS THE MOISTURE IN.

WE SEASONED THIS WOK WITH, OVER A LOW FLAME, JUST BASTING IT WITH OIL, REALLY RUBBING IT AND KEEP RUBBING IT AND WE KEPT ON RUBBING IT SO IT WOULD BE NON-STICK.

THIS CARBON STEEL HEATS UP REALLY QUICKLY, IT'S A WONDERFUL CONDUCTOR OF HEAT.

IF YOU DON'T HAVE A WOK, YOU CAN USE A SAUTE PAN, OR EVEN A CAST IRON SKILLET, THAT'S EXCELLENT TO USE AS WELL.

I'M GONNA FLIP THIS FISH NOW AND COOK THE OTHER SIDE.

NOW, ONO TENDS TO BE VERY, VERY DRY IF YOU OVERCOOK IT.

SO, WE'LL SEAR IT AND GET IT TO WHERE IT'S ABOUT MEDIUM IN DONENESS.

NOW I'LL BE ABLE TO TELL JUST BY TOUCHING IT, IT'S STILL A LITTLE UNDERCOOKED, SOFT TO THE TOUCH, TENDS TO SPRING.

ONCE IT GETS A LITTLE FIRMER WE'LL KNOW THAT IT'S AT THE DONENESS THAT WE WANT.

YOU DON'T WANT TO KEEP, YOU KNOW, CHANGING YOUR FLAME OR ANYTHING, YOU WANT TO MAKE CERTAIN THAT IT JUST STAYS HIGH, SO YOUR FISH REALLY DOES SEAR WELL.

NOW SEARING IS SIMPLY COOKING A PIECE OF MEAT, OR FISH, OR ANYTHING OVER A VERY HIGH TEMPERATURE WITH VERY LITTLE OIL.

ALL RIGHT.

NOW REMOVE THE FISH AND THE BANANAS.

OH, THE BANANAS ARE NICE, THEY'RE STILL FIRM, YET COOKED.

NOW THAT WE HAVE OUR BANANAS, WE'LL GO AHEAD AND PUT THIS DISH TOGETHER.

IT'S A VERY SIMPLE PRESENTATION ONCE YOU HAVE EVERYTHING PREPARED.

FISH IS CENTERED IN THE PLATE.

I LIKE TO CUT MY BANANA ON THE DIAGONAL, SO YOU GET A LOT OF SURFACE AREA, YOU CAN SEE IT.

AND YOU CAN REALLY SEE HOW IT'S COOKED, STILL FIRM, BUT THOROUGHLY COOKED THROUGH.

NOW I'LL JUST PLACE IT, SORT OF PROP IT UP ON THE PLATE.

NICE SPOONFUL OF THE BANANA CURRY, LOFT IT UP HERE.

A SIMPLE GARNISH OF THE CINNAMON STICK.

MINT, THIS IS FRESH MINT FROM WAIMEA, JUST LIKE TO GARNISH WITH.

OKAY, THIS IS A RED TORCH GINGER THAT WE GROW HERE IN HAWAII.

YOU MAY HAVE HEARD OF IT, THEY MAKE SHAMPOO OUT OF THIS FLOWER AND I JUST USE IT TO GARNISH.

AND THIS IS THE COMPLETED WOK-SEARED ONO WITH BANANA CURRY AND TI LEAF STEAMED BANANA.

I LOVE WATCHING AMY FERGUSON-OTA.

SHE'S NEAT, SHE'S PRECISE, SHE KNOWS JUST WHAT SHE'S DOING AND HOW TO EXPLAIN IT TO US.

AMY OTA IS A FINE TEACHER I THINK AND CERTAINLY A SUPER CHEF.

FOR COOKING WITH MASTER CHEFS, I'M JULIA CHILD, ALOHA!

AND BON APPETIT.

JULI Julia Child: Bon Apptit