Nick DiGiovanni

So what's happened here is Uncle Roger's giving me everything I need to make one of his favorite home-found dishes.

I've done the same, giving him all the ingredients he needs to make a lobster roll.

Ah, New England lobster roll.

Nice.

Uncle Roger's...

Char Kuey Teow.

Okay, so this here is basically the Malaysian version of Pad Thai, so I'm not shooting completely in the dark here, but I have never tasted nor made this dish.

That Chinese sausage.

It smells very strong.

I'll just slice on a nice angle like this.

Now that my sausages are prepped out, I want to start cooking my cockles.

These are beautiful small clams from New Zealand.

Six to eight minutes doesn't sound like enough time to me.

These cockles are going to cook very quickly, so I don't want to fully cook them through now.

I just want them to begin to open up, and I'll finish cooking them in the wok.

The brown butter is a very difficult part of this lobster roll recipe, and one that I'm wondering whether or not Uncle Roger will struggle with.

My cockles have already opened up, so I'm going to take these off the heat right now.

We'll finish cooking them later.

That is a technique that I have never seen before.

It's not technique.