Cooking an Asian meal shouldn't be a guessing game of figuring out flavors and ingredients, so Chef Emeril Lagasse is making it simple with dishes from his restaurant Tchoup Chop. He's joined by special guest Sam Hazen of Tao Restaurant. Recipes include 1944 Mai Tai Original; Tchoup Chop Kalua Pork Egg Rolls served with Orange-Chili Dipping Sauce; Peking-Style Rotisserie Half Duck with Kona Confit Duck Stir-Fry Cashew Rice and Umeboshi Plum Sauce; and Roasted Buddha Chicken.
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