1 00:00:02,200 --> 00:00:04,000 MAEVE O'MEARA: This week on The Chefs' Line, 2 00:00:04,200 --> 00:00:05,960 we're celebrating Chinese cuisine, 3 00:00:06,160 --> 00:00:08,440 one of Australia's most popular. 4 00:00:08,640 --> 00:00:10,600 I am so jealous that you are judging this challenge. 5 00:00:10,800 --> 00:00:12,560 I cannot even tell you. (LAUGHS) 6 00:00:12,760 --> 00:00:15,200 The competition saw four home cooks 7 00:00:15,400 --> 00:00:18,000 battle against the chefs' line from China Doll. 8 00:00:18,200 --> 00:00:20,960 We've got some cooks here that know how to cook fish. 9 00:00:21,160 --> 00:00:23,560 Frank, I loved everything about your dish. 10 00:00:23,760 --> 00:00:25,040 Thank you, Melissa. 11 00:00:25,240 --> 00:00:27,560 Tonight I'm heading to China Doll in Sydney 12 00:00:27,760 --> 00:00:29,200 to meet the head chef Frank Shek... 13 00:00:29,400 --> 00:00:30,360 How are you? 14 00:00:30,560 --> 00:00:32,320 Expect to have an assault on your senses. 15 00:00:32,520 --> 00:00:33,320 ..his team... 16 00:00:33,520 --> 00:00:37,040 I'm gonna come and join you making 1,000 dumplings on a Friday. 17 00:00:37,240 --> 00:00:39,240 ..and to find out why China Doll 18 00:00:39,440 --> 00:00:42,240 is one of Australia's most popular Chinese restaurants. 19 00:00:42,440 --> 00:00:43,600 Wow, that's good fish! 20 00:00:43,800 --> 00:00:45,520 I've never eaten Alaskan crab. 21 00:00:45,720 --> 00:00:47,760 It's heart stoppingly good, Frank. 22 00:00:56,000 --> 00:00:58,680 We've always been an adventurous food nation, 23 00:00:58,880 --> 00:01:00,440 embracing new flavours 24 00:01:00,640 --> 00:01:02,680 from the many corners of the world. 25 00:01:02,880 --> 00:01:06,240 In Australia, one of our most successful and widespread cuisines 26 00:01:06,440 --> 00:01:07,960 is Chinese - 27 00:01:08,160 --> 00:01:10,640 for many of us, our first taste of the exotic. 28 00:01:10,840 --> 00:01:13,360 Chef Frank Shek began his culinary career 29 00:01:13,560 --> 00:01:16,480 at the family's humble Chinese takeaway in Scotland. 30 00:01:16,680 --> 00:01:20,640 Now he's head chef at one of the most renowned Sydney restaurants, 31 00:01:20,840 --> 00:01:22,200 China Doll. 32 00:01:22,400 --> 00:01:26,520 Located on the historic Finger Wharf in Woolloomooloo Sydney, 33 00:01:26,720 --> 00:01:28,680 China Doll is a thriving restaurant 34 00:01:28,880 --> 00:01:30,840 offering diners a culinary feast 35 00:01:31,040 --> 00:01:34,800 from one of the world's most loved cuisines, Chinese. 36 00:01:35,000 --> 00:01:38,640 New order! Four people, sashimi, two scallops. 37 00:01:38,840 --> 00:01:41,440 This award winning restaurant uses classic flavours, 38 00:01:41,640 --> 00:01:45,600 fresh produce and a masterful cooking technique. 39 00:01:45,800 --> 00:01:47,960 It receives a chef's hat year on year. 40 00:01:48,160 --> 00:01:51,800 And today I'm going to learn some of the secrets to its success. 41 00:01:53,120 --> 00:01:54,480 Frank Shek. How are you? 42 00:01:54,680 --> 00:01:56,160 I'm well. Lovely to see you again. 43 00:01:56,360 --> 00:01:57,800 Lovely to be here at China Doll. 44 00:01:58,000 --> 00:02:00,280 And you grew up in Chinese restaurants, didn't you? 45 00:02:00,480 --> 00:02:02,840 I did, um, yeah, I started in a Chinese takeaway 46 00:02:03,040 --> 00:02:05,600 uh, with my grandparents in Scotland 47 00:02:05,800 --> 00:02:09,280 and, uh, my formative training years were there. 48 00:02:09,480 --> 00:02:11,280 In the same footsteps as my grandparents, 49 00:02:11,480 --> 00:02:13,960 I packed my bag and went onto the exact opposite side of the world 50 00:02:14,160 --> 00:02:15,320 and here I am now. 51 00:02:15,520 --> 00:02:19,480 And now you have a largely Asian crew with you here. 52 00:02:19,680 --> 00:02:22,600 Mm-hm, they are the absolute bedrock of my working life here. 53 00:02:22,800 --> 00:02:25,160 I've got Vietnamese people in the kitchen and I've got Koreans, 54 00:02:25,360 --> 00:02:29,000 Nepalese, Bangladesh, Chinese, Shanghai, Scottish. 55 00:02:29,200 --> 00:02:30,920 And we all cook for each other 56 00:02:31,120 --> 00:02:33,600 and we all have different influence on the menu. 57 00:02:33,800 --> 00:02:37,680 One of China Doll's most senior chefs is sous-chef Chris, 58 00:02:37,880 --> 00:02:40,600 who has been cooking Chinese food for 20 years. 59 00:02:40,800 --> 00:02:43,280 What a chef. He is so experienced. 60 00:02:43,480 --> 00:02:45,080 He's from Shanghai in China 61 00:02:45,280 --> 00:02:47,480 and there's very little this guy doesn't know 62 00:02:47,680 --> 00:02:48,840 about Chinese food. 63 00:02:49,040 --> 00:02:50,520 And I've learned heaps off him. 64 00:02:50,720 --> 00:02:53,920 So this is Christian. Christian has been with us... How long now? 65 00:02:54,120 --> 00:02:56,160 Ah, five years. Five years? 66 00:02:56,360 --> 00:02:58,600 And you, I believe, are the wok king? 67 00:02:58,800 --> 00:03:00,240 (LAUGHS) Yes. 68 00:03:00,440 --> 00:03:02,480 This week in the Chefs' Line kitchen, 69 00:03:02,680 --> 00:03:04,720 the wok king was out of his element, 70 00:03:04,920 --> 00:03:07,840 having to make dumplings against the two remaining home cooks. 71 00:03:08,040 --> 00:03:09,960 The most important thing about this dough right now 72 00:03:10,160 --> 00:03:12,080 is to make sure it's really nice and elastic. 73 00:03:12,280 --> 00:03:15,000 Do you cook this recipe much at China Doll? 74 00:03:15,200 --> 00:03:16,200 Actually, no. 75 00:03:16,440 --> 00:03:18,880 So this will be a little challenging for you because you...? Yes. 76 00:03:19,080 --> 00:03:21,160 Despite his team backing him all the way... 77 00:03:21,360 --> 00:03:24,440 Go, go, go, Chris! Speed up! 78 00:03:24,640 --> 00:03:26,520 ..Chris's dumplings were beaten at the pass 79 00:03:26,720 --> 00:03:30,000 by Noby's handmade pork and prawn pot stickers. 80 00:03:30,200 --> 00:03:33,120 Juices just came out, exploded on the plate. 81 00:03:33,320 --> 00:03:37,080 A perfect pot sticker. Well done Thank you so much. Thank you. 82 00:03:39,080 --> 00:03:42,120 Back on familiar ground, Chris and Frank are going to show me 83 00:03:42,320 --> 00:03:44,880 how to cook one of China Doll's specialities, 84 00:03:45,080 --> 00:03:48,920 the Alaskan king crab with black pepper, chilli and lime. 85 00:03:49,120 --> 00:03:51,360 Tell me why you're getting crab from so far away 86 00:03:51,560 --> 00:03:54,560 when we've got beautiful crab closer to Australia. 87 00:03:54,760 --> 00:03:56,680 The Alaskan crab is, uh, different for us 88 00:03:56,880 --> 00:03:59,440 because of its skeletal structure, 89 00:03:59,640 --> 00:04:01,920 and it's a good entry level crab 90 00:04:02,120 --> 00:04:04,360 for those who find eating crab confronting 91 00:04:04,560 --> 00:04:07,200 because it does take a certain skill 92 00:04:07,400 --> 00:04:09,720 and a certain level of patience to extract all the meat 93 00:04:09,920 --> 00:04:13,400 whereas this one, what we've done is we've taken an easy crab to eat 94 00:04:13,600 --> 00:04:16,840 and made it easier by splitting along the shell 95 00:04:17,040 --> 00:04:18,240 with a pair of kitchen scissors 96 00:04:18,440 --> 00:04:20,960 so all the customer has to do is open that split in the shell 97 00:04:21,160 --> 00:04:24,120 and they've got access to the sweet juicy crab meat. 98 00:04:24,320 --> 00:04:25,320 So clever. 99 00:04:25,520 --> 00:04:29,840 After the crab legs are steamed and cut into serving pieces, 100 00:04:30,040 --> 00:04:32,720 they're then tossed in eggwhite and potato starch 101 00:04:32,920 --> 00:04:35,040 and placed in the fryer. 102 00:04:35,240 --> 00:04:37,120 That's spectacular It is. It is. 103 00:04:37,320 --> 00:04:41,040 While that's cooking, Chris starts on the buttery Chinese sauce. 104 00:04:41,240 --> 00:04:44,920 You don't expect to see butter in a Chinese kitchen. 105 00:04:45,120 --> 00:04:48,120 Yeah, so normally we don't use the butter in the Chinese kitchen. 106 00:04:48,320 --> 00:04:50,000 But for this its perfect. 107 00:04:50,200 --> 00:04:51,600 Yes, it's very good. 108 00:04:51,800 --> 00:04:55,160 Garlic and chilli? Yeah, garlic and chilli diced. 109 00:04:57,560 --> 00:05:00,360 Shao hsing. Shao hsing wine. 110 00:05:00,560 --> 00:05:02,400 That's a beautiful perfumed wine, isn't it? 111 00:05:02,600 --> 00:05:04,920 The cooking wine of China. Yes. 112 00:05:05,120 --> 00:05:07,960 That's so exciting. This is what? 113 00:05:08,160 --> 00:05:10,760 This is a special crab, uh, spicy. 114 00:05:10,960 --> 00:05:12,720 Do you know what's in it? I know. 115 00:05:12,920 --> 00:05:16,040 Tell me. (BOTH LAUGH) 116 00:05:16,240 --> 00:05:17,520 What's in it? 117 00:05:17,720 --> 00:05:20,880 Black sesame, black pepper and bonito. 118 00:05:21,080 --> 00:05:24,240 Bonito? Ahh, so that gives a lovely flavour. 119 00:05:24,440 --> 00:05:25,360 Yes. Mm. 120 00:05:25,560 --> 00:05:28,280 Palm sugar. Palm sugar. 121 00:05:28,480 --> 00:05:30,920 Ahh. Oyster sauce. 122 00:05:32,200 --> 00:05:33,840 A little bit of mushroom soya. 123 00:05:34,040 --> 00:05:35,480 Oh, very nice. 124 00:05:35,680 --> 00:05:37,200 Lime juice. Fresh lime juice. 125 00:05:37,400 --> 00:05:38,880 Lime juice. Lovely. 126 00:05:39,080 --> 00:05:41,280 Shallots. Shallots. Yeah. 127 00:05:41,480 --> 00:05:45,280 And finally the flash-fried crab is added to the wok 128 00:05:45,480 --> 00:05:47,320 and tossed in the sauce. 129 00:05:47,520 --> 00:05:50,200 So you really need to keep the crab moving 130 00:05:50,400 --> 00:05:52,520 to get the sauce completely over it. 131 00:05:52,720 --> 00:05:56,080 Yes, make sauce separate and then mix together. 132 00:06:01,240 --> 00:06:03,360 It's a really fast dish, Chris! 133 00:06:03,560 --> 00:06:04,520 Yeah. 134 00:06:04,720 --> 00:06:07,040 (GASPS) Spectacular. 135 00:06:07,240 --> 00:06:09,080 Did you grow up eating crab? 136 00:06:09,280 --> 00:06:13,280 Yes! When I was kids, my grandma always cooked crab. 137 00:06:13,480 --> 00:06:14,560 Yes. Yes. 138 00:06:16,160 --> 00:06:17,680 Wow, Chris. 139 00:06:19,160 --> 00:06:22,080 I've never eaten Alaskan crab. Really? You try. 140 00:06:22,280 --> 00:06:24,600 It's your favourite? My favourite dish. 141 00:06:24,800 --> 00:06:27,760 Now, just... Oh, it is so easy. Yeah, already open. 142 00:06:27,960 --> 00:06:29,960 Just comes open. Yes. 143 00:06:32,000 --> 00:06:35,680 Mm. It's a beautiful sweet crab, isn't it? 144 00:06:35,880 --> 00:06:38,520 Thank you very much. Juicy and sweet. 145 00:06:38,720 --> 00:06:40,680 And like a little taste of the sea. 146 00:06:40,880 --> 00:06:43,160 I know now why this is your favourite. 147 00:06:43,360 --> 00:06:44,360 (LAUGHS) Thank you. 148 00:06:44,560 --> 00:06:47,040 (SPEAKS MANDARIN) Thank you. Thank you very much. 149 00:06:48,360 --> 00:06:51,760 Coming up, Frank shows me the restaurant's signature dish, 150 00:06:51,960 --> 00:06:54,080 one that's been 10 years in the making. 151 00:06:54,280 --> 00:06:57,960 A 10-year master stock! Describe the depth of flavour in here. 152 00:06:58,160 --> 00:07:00,400 So that says to us, "I'm tasty." 153 00:07:00,600 --> 00:07:02,960 I love the speaking piece of pork. 154 00:07:06,920 --> 00:07:08,440 I'm at Sydney's China Doll. 155 00:07:08,640 --> 00:07:10,560 In traditional Chinese cooking, 156 00:07:10,760 --> 00:07:13,720 there's a harmony of five flavours that must be balanced - 157 00:07:13,920 --> 00:07:18,280 sweet, sour, salty, bitter and spicy. 158 00:07:18,480 --> 00:07:20,640 And while the combination of these flavours 159 00:07:20,840 --> 00:07:22,960 is considered to promote good health, 160 00:07:23,160 --> 00:07:26,920 at China Doll it also creates sensational food. 161 00:07:27,120 --> 00:07:30,920 When you come to China Doll, expect to have an assault on your senses. 162 00:07:31,120 --> 00:07:34,160 We want you to have flavour explosion in your mouth. 163 00:07:34,360 --> 00:07:36,040 We want you to be visually amazed. 164 00:07:36,240 --> 00:07:38,000 It's about enjoying yourself and having fun 165 00:07:38,200 --> 00:07:39,520 and having fun eating the food. 166 00:07:39,720 --> 00:07:43,200 Head chef Frank was last to cook on the chefs' line this week, 167 00:07:43,400 --> 00:07:46,000 going up against home cook Noby, 168 00:07:46,200 --> 00:07:49,160 who'd won the past two nights against the chefs. 169 00:07:49,360 --> 00:07:51,400 Two trophies. Yes. (LAUGHS) 170 00:07:51,600 --> 00:07:53,000 Impressive. Very nice to look at. 171 00:07:53,200 --> 00:07:56,040 Frank and Noby had to cook tea-smoked duck, 172 00:07:56,240 --> 00:07:58,120 a traditional southern Chinese dish. 173 00:07:58,320 --> 00:08:00,720 This dish has been on the menu pretty much since day one. 174 00:08:00,920 --> 00:08:02,600 I should be able to do it with my eyes closed. 175 00:08:02,800 --> 00:08:05,760 Despite Noby's skill with his handmade duck pancakes, 176 00:08:05,960 --> 00:08:10,360 Frank showed why he is one of the best Chinese chefs in the country. 177 00:08:10,560 --> 00:08:13,520 Frank, I loved everything about your dish. 178 00:08:13,720 --> 00:08:16,600 The fully cooked through duck that was still succulent, 179 00:08:16,800 --> 00:08:19,480 that beautiful, sweet-sour sauce 180 00:08:19,680 --> 00:08:21,880 that still had a lot of freshness to it. 181 00:08:22,080 --> 00:08:23,240 It was a delight to eat. 182 00:08:23,440 --> 00:08:24,640 Thank you, Melissa. 183 00:08:24,840 --> 00:08:27,800 Back at China Doll, Frank is showing me a dish 184 00:08:28,000 --> 00:08:30,440 with both Chinese and Thai influences, 185 00:08:30,640 --> 00:08:35,360 the crispy pork belly with chilli caramel and nam pla prik. 186 00:08:35,560 --> 00:08:37,840 The secrets of this dish were first taught to him 187 00:08:38,040 --> 00:08:39,920 by his beloved grandmother. 188 00:08:40,120 --> 00:08:44,240 Every day we braise biblical amounts of pork belly. 189 00:08:44,440 --> 00:08:47,600 It's a dish that we're known for. It's on practically every table. 190 00:08:47,800 --> 00:08:49,080 It's just so popular. 191 00:08:49,280 --> 00:08:51,560 China Doll's 10-year master stock 192 00:08:51,760 --> 00:08:54,760 is the secret to the magic of this pork belly masterpiece. 193 00:08:54,960 --> 00:08:59,560 Master stock gathers the flavours of everything you cook in it, 194 00:08:59,760 --> 00:09:01,880 so a 10-year master stock, 195 00:09:02,080 --> 00:09:04,360 describe the depth of flavour in here. 196 00:09:04,560 --> 00:09:06,960 With each successive batch of things that we cook in here, 197 00:09:07,160 --> 00:09:08,800 it adds its own richness to it, 198 00:09:09,000 --> 00:09:11,520 so this is pure umami. 199 00:09:11,720 --> 00:09:14,840 So the basic ingredients is dark soy, light soy 200 00:09:15,040 --> 00:09:17,160 and then you've got, uh, aromatic Chinese spices - 201 00:09:17,360 --> 00:09:21,280 cinnamon, star-anise, clove, fennel, Sichuan pepper - 202 00:09:21,480 --> 00:09:26,000 lots of ginger, lots of shallots, shao hsing wine, and rock sugar. 203 00:09:26,200 --> 00:09:28,240 Each time you use it you keep adding more aromats to it 204 00:09:28,440 --> 00:09:30,000 because each time that batch of belly 205 00:09:30,200 --> 00:09:32,160 will suck out some of the flavour, which we want it to, 206 00:09:32,360 --> 00:09:34,120 so we keep topping up each time. 207 00:09:34,320 --> 00:09:37,440 What a great flavour component you can have in your fridge. 208 00:09:37,640 --> 00:09:40,240 Absolutely, and as I say, it's like wine - 209 00:09:40,440 --> 00:09:42,440 it keeps developing as it ages with use, 210 00:09:42,640 --> 00:09:45,040 so it's really a beautiful organic thing. 211 00:09:45,240 --> 00:09:46,520 It sounds fantastic. 212 00:09:46,720 --> 00:09:49,560 So what we'll do, systematically... 213 00:09:49,760 --> 00:09:51,440 Wow! ..like this. 214 00:09:51,680 --> 00:09:54,240 I see, so you sort of... Here's where the tongs come in really handy. 215 00:09:54,440 --> 00:09:57,000 Good heavens! Look at that! How are you gonna do 15 of them? 216 00:09:57,200 --> 00:09:58,800 You'll see. I'm watching. 217 00:09:59,000 --> 00:10:02,560 This pot is deeper than you think. 218 00:10:02,760 --> 00:10:04,000 Yes! 219 00:10:04,200 --> 00:10:05,360 Let them swim around. 220 00:10:05,560 --> 00:10:06,640 They're all kind of separate. 221 00:10:06,840 --> 00:10:08,920 They've all got contact with the stock 222 00:10:09,120 --> 00:10:11,320 and so they're gonna braise and take on the flavour. 223 00:10:11,520 --> 00:10:13,600 Gosh, that smells amazing. 224 00:10:13,800 --> 00:10:17,880 The pork belly is braised for several hours to absorb the flavour 225 00:10:18,080 --> 00:10:21,360 and then put into the fridge overnight and its ready for use. 226 00:10:21,560 --> 00:10:24,240 Beautiful mahogany colour. Yeah, it's gorgeous, isn't it? 227 00:10:24,440 --> 00:10:26,120 So, uh, this is the result. 228 00:10:26,320 --> 00:10:28,360 So the master stock has gone right through? 229 00:10:28,560 --> 00:10:31,000 Yeah, it's gone right through so as you can see it's got that colour 230 00:10:31,200 --> 00:10:34,000 and it's got that depth of colour on the bottom as well, 231 00:10:34,200 --> 00:10:36,160 so that says to us, "I'm tasty, 232 00:10:36,360 --> 00:10:38,160 "I've taken on lots of flavour from the stock." 233 00:10:38,360 --> 00:10:39,640 (LAUGHS) "Thank you very much." 234 00:10:39,840 --> 00:10:42,560 Yes, yes. I love the speaking piece of pork. 235 00:10:42,760 --> 00:10:45,360 The pork belly is trimmed on both sides 236 00:10:45,560 --> 00:10:49,760 and cut into generous bite-size pieces ready to go into the fryer. 237 00:10:49,960 --> 00:10:51,640 The pork belly would be nice on its own 238 00:10:51,840 --> 00:10:53,880 but, you know, we need the sauce to accompany it, 239 00:10:54,080 --> 00:10:55,720 you know, to make it more rich and more naughty. 240 00:10:55,920 --> 00:10:58,560 And it's so easy to make. So I've got a shallot here. 241 00:10:58,760 --> 00:11:02,800 There are two sauces that make the crispy pork belly come alive - 242 00:11:03,000 --> 00:11:06,440 nam pla prik is the dipping sauce with shallots, Thai chilli, 243 00:11:06,640 --> 00:11:08,520 lime and fish sauce, 244 00:11:08,720 --> 00:11:11,920 and the rich, deeply flavoured chilli caramel sauce. 245 00:11:12,120 --> 00:11:16,080 So I've got here some coconut sugar and some palm sugar. 246 00:11:16,280 --> 00:11:17,800 Now, why am I using two different sugars? 247 00:11:18,000 --> 00:11:19,760 Because they've just got different characters. 248 00:11:19,960 --> 00:11:22,080 That's really, uh, caramelly and malty, 249 00:11:22,280 --> 00:11:23,600 almost treacly. 250 00:11:23,800 --> 00:11:25,360 This is a lot lighter. 251 00:11:25,560 --> 00:11:27,960 So they'll both... 252 00:11:28,160 --> 00:11:29,840 Throw a chunk or two. 253 00:11:30,040 --> 00:11:32,200 Oh, so you just chunk it? You don't need to shave it? 254 00:11:32,400 --> 00:11:34,080 Shouldn't be grated. It will melt down. 255 00:11:34,280 --> 00:11:36,360 OK. Bit of water. 256 00:11:36,560 --> 00:11:39,400 So is this the Thai element? This is the Thai element. 257 00:11:39,600 --> 00:11:42,000 OK, then just some, uh, some ginger julienne. 258 00:11:42,200 --> 00:11:45,760 Oh, my lord! How fine is that?! 259 00:11:45,960 --> 00:11:49,040 Now you are showing off. That is remarkable. 260 00:11:50,680 --> 00:11:52,360 That goes in. 261 00:11:52,560 --> 00:11:54,320 We've got some, uh, chillies as well. 262 00:11:54,520 --> 00:11:55,720 Very spicy. 263 00:11:55,920 --> 00:11:58,480 I'll stop there then. That looks beautiful. 264 00:11:58,680 --> 00:12:00,240 Fish sauce, of course. Fish sauce. 265 00:12:00,440 --> 00:12:01,840 Indispensable in Thai cooking. 266 00:12:02,040 --> 00:12:03,560 And then just a little bit of salt 267 00:12:03,760 --> 00:12:06,200 and some more chilli, some dried chillies. 268 00:12:06,400 --> 00:12:07,800 Dried chilli. OK. 269 00:12:08,000 --> 00:12:09,880 You layer up those chilli flavours. That's correct. 270 00:12:10,080 --> 00:12:12,120 That goes on the stove, let it simmer until it dissolves. 271 00:12:12,320 --> 00:12:14,400 And this will braise down those chilli bits a little bit. 272 00:12:14,600 --> 00:12:15,920 Ooh, yummy. 273 00:12:16,120 --> 00:12:18,000 Whilst the chilli caramel sauce reduces, 274 00:12:18,200 --> 00:12:19,880 the pork belly is deep-fried. 275 00:12:20,080 --> 00:12:22,000 We use frying as much as we use steaming, 276 00:12:22,200 --> 00:12:24,600 as much as we do baking and roasting and all the rest of it. 277 00:12:24,800 --> 00:12:27,360 It's a very important technique in Chinese cooking. 278 00:12:27,560 --> 00:12:29,120 It adds flavour, it adds texture. 279 00:12:29,320 --> 00:12:31,920 And often these different techniques come together in the same dish. 280 00:12:32,120 --> 00:12:34,200 They look lovely and crispy. Yes, they do, don't they? 281 00:12:34,400 --> 00:12:37,120 And a bit smaller so some of that fat has disappeared. 282 00:12:37,320 --> 00:12:38,840 You're right, yeah, it actually has. 283 00:12:39,040 --> 00:12:40,640 Some of the fat's rendered out, which is good. 284 00:12:40,840 --> 00:12:43,640 Those chillies have braised down. They're almost translucent now. 285 00:12:43,840 --> 00:12:45,560 Oh, it's so syrupy, isn't it? Yeah. 286 00:12:45,760 --> 00:12:48,720 Bit more chilli for you. Thank you. 287 00:12:48,920 --> 00:12:50,480 Give this a little toss. 288 00:12:50,680 --> 00:12:53,160 It's all nicely coated. Alright. 289 00:12:53,360 --> 00:12:54,800 Oh, that looks magnificent. 290 00:12:55,000 --> 00:12:56,120 To our plate. 291 00:12:56,320 --> 00:12:58,360 So having come up with a winning dish, 292 00:12:58,560 --> 00:13:00,320 do you ever get tired of making this? 293 00:13:00,520 --> 00:13:03,520 What we never get tired of is people coming up to say thank you to us... 294 00:13:03,720 --> 00:13:04,840 Isn't that great? 295 00:13:05,040 --> 00:13:07,760 ..and mentioning dishes like this, so that, it makes it all worthwhile. 296 00:13:07,960 --> 00:13:10,760 So just some of our crispy eschalots. 297 00:13:10,960 --> 00:13:12,240 Ooh! How lovely. 298 00:13:12,440 --> 00:13:14,360 To mellow and caramelise. 299 00:13:14,560 --> 00:13:17,400 And then I've just got a little bit of coriander over here 300 00:13:17,600 --> 00:13:19,080 and there we have it. 301 00:13:19,280 --> 00:13:22,480 China Doll master stock pork belly with nam pla prik. 302 00:13:22,680 --> 00:13:25,000 This looks amazing. Thank you! 303 00:13:27,160 --> 00:13:28,760 BOTH: Cheers! 304 00:13:30,760 --> 00:13:32,600 Oh, whoa. 305 00:13:35,320 --> 00:13:36,880 Mmm. Mmm! 306 00:13:37,080 --> 00:13:39,640 I don't actually eat this dish much because we cook it so much. 307 00:13:39,840 --> 00:13:42,160 But each time I do, I'm reminded of why it's so good. 308 00:13:42,360 --> 00:13:44,400 It's hearty stoppingly good, Frank! 309 00:13:44,600 --> 00:13:48,800 It's crunchy, it's got such a depth of flavour and then it melts. 310 00:13:49,000 --> 00:13:50,560 It does, yes, you're right. It melts. 311 00:13:50,760 --> 00:13:52,080 It does, it does. It's fantastic. 312 00:13:52,280 --> 00:13:54,520 Thank you, Grandma. Thank you, Grandma! 313 00:13:54,720 --> 00:13:56,120 She taught you well. 314 00:13:56,320 --> 00:14:00,200 Coming up, I learn the art of making Chinese dumplings. 315 00:14:00,400 --> 00:14:02,200 Practise the left hand only. OK. 316 00:14:02,400 --> 00:14:05,880 And Frank shows me a dish steeped in family tradition. 317 00:14:06,080 --> 00:14:08,600 My grandma used to steam exactly this fish. 318 00:14:08,800 --> 00:14:11,720 This is the bomb. Wow, that's good fish. 319 00:14:16,400 --> 00:14:18,080 I'm at Sydney's China Doll, 320 00:14:18,280 --> 00:14:21,760 one of Australia's most popular Chinese restaurants, 321 00:14:21,960 --> 00:14:25,080 where diners can enjoy a modern take on classic dishes. 322 00:14:25,280 --> 00:14:27,400 For head chef Frank Shek, 323 00:14:27,600 --> 00:14:31,960 the key factor to China Doll's success comes down to a happy team. 324 00:14:33,560 --> 00:14:37,720 My team are the reason that I'm still here and still enjoying it 325 00:14:37,920 --> 00:14:39,320 so they really are my second family. 326 00:14:39,520 --> 00:14:40,960 I spend so much time with them. 327 00:14:41,160 --> 00:14:44,040 And for us it really filters down into the food as well. 328 00:14:44,240 --> 00:14:46,800 The happy chef makes happy food, makes a happy kitchen. 329 00:14:47,000 --> 00:14:51,560 And a rising star of frank's kitchen is his apprentice Wing. 330 00:14:51,760 --> 00:14:55,000 Well, Wing is a rare gem. She's from Vietnam. 331 00:14:55,200 --> 00:14:58,040 She speaks four different languages fluently, 332 00:14:58,240 --> 00:15:01,400 and she is crazy about food, just cooks in her sleep. 333 00:15:01,600 --> 00:15:03,240 Every kitchen should have a Wing. 334 00:15:03,440 --> 00:15:07,400 Apprentice Wing was the first to cook in the Chefs' Line this week, 335 00:15:07,600 --> 00:15:10,920 going up against the four home cooks to make char siu pork. 336 00:15:11,120 --> 00:15:15,520 Tonight I need to cook well to make my team and Frank proud. 337 00:15:15,720 --> 00:15:17,920 While everyone had their own interpretation 338 00:15:18,120 --> 00:15:20,360 of the Chinese barbecue classic, 339 00:15:20,560 --> 00:15:25,600 Wing's dish complete with handmade sambal was best plate on the pass. 340 00:15:25,800 --> 00:15:28,600 The flavours are really beautiful, the sambal was a lovely touch. 341 00:15:28,800 --> 00:15:31,000 Congratulations, Wing! 342 00:15:34,680 --> 00:15:38,600 Today, Wing is showing me how to make another Chinese classic, 343 00:15:38,800 --> 00:15:40,520 pork and cabbage dumplings. 344 00:15:40,720 --> 00:15:43,200 Now we are making the pastry first 345 00:15:43,400 --> 00:15:45,720 and after that we put the filling in. 346 00:15:45,920 --> 00:15:49,520 Dumplings originated in the 17th century in northern China 347 00:15:49,720 --> 00:15:51,920 and were believed to promote good health. 348 00:15:52,120 --> 00:15:54,520 They're now an art form around the world 349 00:15:54,720 --> 00:15:56,600 with over a thousand varieties. 350 00:15:56,800 --> 00:15:59,760 Then press it down, it becomes circle. Yeah? 351 00:15:59,960 --> 00:16:03,840 And then when you roll it only use two finger to turn, to turn. 352 00:16:04,040 --> 00:16:04,880 Got it. 353 00:16:05,080 --> 00:16:08,880 After a quick demonstration from apprentice Wing, it's now my turn. 354 00:16:09,080 --> 00:16:11,840 Thank you, Wing. I'm your apprentice now. 355 00:16:12,040 --> 00:16:13,360 (LAUGHS) 356 00:16:13,560 --> 00:16:15,840 (LAUGHS) I love that you laugh at that. OK. 357 00:16:16,040 --> 00:16:18,200 Use your palm. The left palm. Alright. 358 00:16:18,400 --> 00:16:23,040 Yeah, press it and then now use your left hand to turn that around. 359 00:16:23,240 --> 00:16:25,240 Practise the left hand only. OK. 360 00:16:25,440 --> 00:16:27,000 Not rolling because... 361 00:16:27,200 --> 00:16:29,520 OK, use the thumb and then hold here. 362 00:16:29,720 --> 00:16:31,880 Right. Yes. The left hand only. 363 00:16:32,080 --> 00:16:33,360 Yep. The left hand only? 364 00:16:33,560 --> 00:16:35,040 Yeah. Turn. 365 00:16:35,240 --> 00:16:37,000 Ah, yeah. 366 00:16:37,200 --> 00:16:41,200 Now you can roll it little bit little, one by one. 367 00:16:41,400 --> 00:16:44,160 Roll on the pastry and then... Yes. Yeah. 368 00:16:44,360 --> 00:16:45,400 You are a very good teacher. 369 00:16:45,600 --> 00:16:46,800 (LAUGHS) Yeah, very good. 370 00:16:47,000 --> 00:16:50,680 And guess what? This is not a circle. 371 00:16:50,880 --> 00:16:53,200 It's fine! (LAUGHS) New learner, it's pretty good. 372 00:16:53,400 --> 00:16:55,160 Now we put the... Bless you! 373 00:16:55,360 --> 00:16:59,680 This is pork filling with the cabbage and mushroom. 374 00:16:59,880 --> 00:17:01,320 We go for it. 375 00:17:01,520 --> 00:17:04,760 How many do you think you've rolled now? Like, 1,000? 376 00:17:04,960 --> 00:17:07,120 1,000 in... on Friday. 377 00:17:07,320 --> 00:17:09,080 We usually... (GASPS) No! 378 00:17:09,280 --> 00:17:10,880 Uh, I do with team. 379 00:17:11,080 --> 00:17:14,880 My master is, um, on Friday 1,000. 380 00:17:15,080 --> 00:17:17,880 Wow! So you think there's hope for me in your kitchen? 381 00:17:18,080 --> 00:17:20,960 I have great respect for your skills Wing. 382 00:17:21,160 --> 00:17:24,880 I'm gonna come and join you making 1,000 dumplings on a Friday. 383 00:17:25,080 --> 00:17:26,360 (LAUGHS) 384 00:17:26,560 --> 00:17:28,760 Are you going, "No, please don't"? 385 00:17:28,960 --> 00:17:30,040 (LAUGHS) 386 00:17:30,240 --> 00:17:31,640 You're welcome! 387 00:17:31,840 --> 00:17:33,160 (LAUGHS) Please don't! 388 00:17:33,360 --> 00:17:34,560 Yeah. 389 00:17:34,760 --> 00:17:35,840 Thank you, Wing! 390 00:17:36,040 --> 00:17:40,480 Once the dumplings are made, Wing puts them into boiling water to cook. 391 00:17:40,680 --> 00:17:43,040 You just pick up, you just feel it, 392 00:17:43,240 --> 00:17:44,520 it means they're cooked already. 393 00:17:44,720 --> 00:17:46,640 OK, cooked already. Yep. 394 00:17:47,680 --> 00:17:50,880 And then they're pan fried to give them a crispy golden coating 395 00:17:51,080 --> 00:17:52,360 on one side. 396 00:17:52,560 --> 00:17:54,680 So you can see the colour is dark. 397 00:17:54,880 --> 00:17:57,680 This cooking method turns a normal Chinese dumpling 398 00:17:57,880 --> 00:18:00,160 into a pot sticker dumpling. 399 00:18:00,360 --> 00:18:01,640 This looks delicious, Wing! 400 00:18:01,840 --> 00:18:04,840 And so you dip. And for you? 401 00:18:05,040 --> 00:18:07,520 And so for me... (LAUGHS) 402 00:18:07,720 --> 00:18:10,880 They're really... There's a lot of meat in here! 403 00:18:12,280 --> 00:18:14,880 Mmm. It's a great dumpling. 404 00:18:15,080 --> 00:18:16,720 Such fine pastry too. 405 00:18:16,920 --> 00:18:20,120 And the meat, it's just the flavour of the pork, isn't it? 406 00:18:20,320 --> 00:18:23,880 A little bit of mushroom, salt and pepper. And it's heaven. 407 00:18:24,080 --> 00:18:26,080 Oh. Mmm. 408 00:18:26,280 --> 00:18:29,440 Coming up, Frank shows me a delicious dish 409 00:18:29,640 --> 00:18:33,240 that takes only ten minutes from prep to plate. 410 00:18:33,440 --> 00:18:36,720 The aroma that you get... Beautiful! 411 00:18:36,920 --> 00:18:38,360 Wow, that's good fish! 412 00:18:43,200 --> 00:18:46,520 Chinese cuisine is one of the oldest cuisines in Australia, 413 00:18:46,720 --> 00:18:50,480 dating back to the gold rush era of the mid-1800s. 414 00:18:50,680 --> 00:18:53,480 The recipes are steeped in history and tradition. 415 00:18:53,680 --> 00:18:56,920 Frank... Beautiful, beautiful congee. 416 00:18:57,120 --> 00:19:01,040 Many of China Doll's dishes are inspired by Frank's heritage, 417 00:19:01,240 --> 00:19:06,080 including the yellow belly flounder with ginger and preserved vegetables. 418 00:19:06,280 --> 00:19:07,560 I loved whole fish 419 00:19:07,760 --> 00:19:10,680 and a steamed whole yellow belly flounder from New Zealand 420 00:19:10,880 --> 00:19:12,160 is an absolute treat. 421 00:19:12,360 --> 00:19:14,400 My grandma used to steam exactly this fish, 422 00:19:14,600 --> 00:19:16,920 so this really brings it home for me. 423 00:19:17,120 --> 00:19:19,480 Oh, lovely. And there's something to eating a whole fish. 424 00:19:19,680 --> 00:19:21,960 But it also has meaning in the Chinese world, doesn't it? 425 00:19:22,160 --> 00:19:25,680 That's right. A whole fish is, um... we eat so much of it 426 00:19:25,880 --> 00:19:27,560 and it's a symbol of generosity, 427 00:19:27,760 --> 00:19:29,400 a symbol of unity. 428 00:19:29,600 --> 00:19:31,520 It brings the family together, and it just seems like 429 00:19:31,720 --> 00:19:33,640 the table is not complete without a whole fish there. 430 00:19:33,840 --> 00:19:34,640 Beautiful. 431 00:19:34,840 --> 00:19:37,120 OK, so look, these are the basic ingredients, 432 00:19:37,320 --> 00:19:39,200 and they're all easily accessible. 433 00:19:39,400 --> 00:19:41,200 So I've got some sea salt. 434 00:19:41,400 --> 00:19:43,880 And this is some julienned ginger. 435 00:19:44,080 --> 00:19:45,880 It's called pik sang ni, 436 00:19:46,080 --> 00:19:48,080 which means to take away strong flavours. 437 00:19:48,280 --> 00:19:50,240 So the ginger is there not just to add fragrance 438 00:19:50,440 --> 00:19:51,960 but kind of to neutralise that as well. 439 00:19:52,160 --> 00:19:53,440 Oh, excellent. Yep. 440 00:19:53,640 --> 00:19:55,480 And then the next ingredient is quite interesting. 441 00:19:55,680 --> 00:19:57,960 This is tianjin. Wow! 442 00:19:58,160 --> 00:20:00,240 It's an earthenware urn 443 00:20:00,440 --> 00:20:04,480 and inside is a salt pickled Chinese vegetable. 444 00:20:04,680 --> 00:20:06,000 So I've soaked it a little bit in water 445 00:20:06,200 --> 00:20:07,680 just to get rid of some of the excess salt 446 00:20:07,880 --> 00:20:09,560 because otherwise it will overpower the dish. 447 00:20:09,760 --> 00:20:11,880 Can you find this in Asian stores? Absolutely. 448 00:20:12,080 --> 00:20:13,360 What do you ask for? Any... 449 00:20:13,560 --> 00:20:15,600 Ask for Chinese preserved vegetables. 450 00:20:15,800 --> 00:20:17,680 Ah, right. There it is right there. (LAUGHS) 451 00:20:17,880 --> 00:20:20,080 And look for the little pot. Just like that. 452 00:20:20,280 --> 00:20:22,160 Excellent. So what are you gonna do with that? 453 00:20:22,360 --> 00:20:24,480 Alright, so I'm just gonna scatter liberally on the fish. 454 00:20:24,680 --> 00:20:26,520 It looks like tinned tuna. 455 00:20:26,720 --> 00:20:29,520 It does look like tinned tuna but it's a lot more dolphin-friendly. 456 00:20:29,720 --> 00:20:30,840 (LAUGHS) 457 00:20:31,040 --> 00:20:34,200 But it adds really complex savoury notes to... 458 00:20:34,400 --> 00:20:36,400 Can I taste it separately? Absolutely you can. Please. 459 00:20:36,600 --> 00:20:40,000 Please have a little. Please. Fantastic. Thank you. 460 00:20:40,240 --> 00:20:43,400 Oh, it's a lovely, crunchy preserved cabbage. That's right. 461 00:20:43,600 --> 00:20:45,720 So, Chinese are doing sauerkraut as well? 462 00:20:45,920 --> 00:20:47,720 (LAUGHS) We got there first. 463 00:20:47,920 --> 00:20:49,200 Of course you did. 464 00:20:49,400 --> 00:20:50,680 That's pretty much it. 465 00:20:50,880 --> 00:20:52,160 We'll get it into the steam oven, 466 00:20:52,360 --> 00:20:55,040 and a fish this size will take about seven minutes to steam. 467 00:20:55,240 --> 00:20:56,800 Alright. Let's see how it goes. 468 00:20:57,000 --> 00:20:58,440 Go. Watch out. Whoa! 469 00:20:58,640 --> 00:21:00,960 Ahh! (LAUGHS) Facial. 470 00:21:01,160 --> 00:21:03,800 And then we'll just punch in the time. 471 00:21:04,000 --> 00:21:06,000 After seven minutes in the steam oven, 472 00:21:06,200 --> 00:21:08,680 the fish is cooked and ready to dress. 473 00:21:08,880 --> 00:21:11,320 That looks fantastic! 474 00:21:11,520 --> 00:21:14,840 OK, that's good. OK, so we're just gonna finish it off. 475 00:21:15,040 --> 00:21:18,160 We've got some shallots here. I chopped a little bit earlier. 476 00:21:18,360 --> 00:21:19,640 Mmm! 477 00:21:19,840 --> 00:21:21,920 Freshly ground white pepper. 478 00:21:22,120 --> 00:21:24,880 And I've just got a smidge of sesame oil. 479 00:21:25,080 --> 00:21:26,360 Very nice. 480 00:21:26,560 --> 00:21:28,680 Now I've got some soy as well. 481 00:21:28,880 --> 00:21:30,320 Oh, mushroom soy? 482 00:21:30,520 --> 00:21:35,840 Yes, because this will add a bit more savoury without overpowering. 483 00:21:36,040 --> 00:21:38,480 Alright, and next I've got my oil. 484 00:21:38,680 --> 00:21:41,840 This is a Chinese trick and I'm standing back. 485 00:21:42,040 --> 00:21:44,840 (SIZZLES) 486 00:21:45,040 --> 00:21:48,080 Oh, the aroma that you get. 487 00:21:48,280 --> 00:21:52,600 Oh, the sesame oil and the spring onions! Beautiful! 488 00:21:52,800 --> 00:21:54,320 And everything just works in harmony. 489 00:21:54,520 --> 00:21:56,360 This is one of my favourite ways to cook vegetables. 490 00:21:56,560 --> 00:21:59,360 Harmonious whole fish. Should've been a poet, Maeve. 491 00:21:59,560 --> 00:22:01,640 (LAUGHS) There it is. 492 00:22:01,840 --> 00:22:04,680 China Doll's whole steamed yellow belly flounder. 493 00:22:04,880 --> 00:22:07,440 Ginger, shallots, preserved Chinese vegetables. 494 00:22:07,640 --> 00:22:08,920 Masterpiece. 495 00:22:09,120 --> 00:22:12,360 This dish that only takes ten minutes from prep to plate 496 00:22:12,560 --> 00:22:15,000 is simple, healthy and exquisite. 497 00:22:15,200 --> 00:22:16,520 Cheers. 498 00:22:16,720 --> 00:22:19,360 Cheers. Mmm. 499 00:22:22,280 --> 00:22:23,720 That is lovely! 500 00:22:23,920 --> 00:22:25,840 This is the bomb. It's great. 501 00:22:26,040 --> 00:22:28,840 It's crunchy. It's got such a depth of flavour. 502 00:22:29,040 --> 00:22:31,840 Wow, that's good fish. Mmm! 503 00:22:32,040 --> 00:22:36,560 Every bite is different, the fish is tender and gelatinous, 504 00:22:36,760 --> 00:22:38,720 and everything is working in balance. 505 00:22:38,920 --> 00:22:42,440 This is why I love this particular dish from my grandmother. 506 00:22:42,640 --> 00:22:43,440 Beautiful. 507 00:22:43,640 --> 00:22:48,240 And I love that China Doll is in fact an ode to grandmothers and tradition. 508 00:22:48,440 --> 00:22:49,800 Absolutely. 509 00:22:50,000 --> 00:22:53,280 We all owe a great debt to the people who raised us, 510 00:22:53,480 --> 00:22:54,760 the people who taught us 511 00:22:54,960 --> 00:22:56,960 and I hope I can continue in that tradition as well. 512 00:22:57,160 --> 00:22:59,760 Have you enjoyed your week on The Chefs' Line? 513 00:22:59,960 --> 00:23:03,400 Um... it's been... it's been challenging and emotional, 514 00:23:03,600 --> 00:23:05,040 but ultimately, yes. 515 00:23:06,680 --> 00:23:10,200 I'm very proud of my team, very proud of the home cooks and Noby. 516 00:23:10,400 --> 00:23:14,320 Those experiences and that memory will stay with us for a long time. 517 00:23:14,520 --> 00:23:16,360 Thanks for being part of The Chefs' Line, Frank. 518 00:23:16,560 --> 00:23:17,880 Our absolute pleasure. 519 00:23:18,080 --> 00:23:21,080 Next time, we showcase Greek cuisine. 520 00:23:21,280 --> 00:23:25,000 What better way to start Greek Week than with dolmades? 521 00:23:25,200 --> 00:23:28,960 Four passionate home cooks take on Sydney's Alpha restaurant. 522 00:23:29,160 --> 00:23:31,840 The flavours are really beautiful. Lots of texture in there. 523 00:23:32,040 --> 00:23:34,280 How's your bechamel? Bechamel is about done. 524 00:23:34,480 --> 00:23:36,440 I've gotta say it's very tasty. 525 00:23:36,640 --> 00:23:38,240 My mouth was just...