1 00:00:01,040 --> 00:00:04,240 MAEVE O'MEARA: It's Chinese Week on The Chefs' Line 2 00:00:04,440 --> 00:00:06,519 and tonight, for our kitchen final... 3 00:00:06,719 --> 00:00:08,839 It is very special, it's very simple. 4 00:00:09,039 --> 00:00:11,199 ..a celebration of luxurious crab. 5 00:00:11,400 --> 00:00:14,400 Very flavoursome, you know, taste. 6 00:00:14,599 --> 00:00:19,199 A Chinese delicacy, fresh crab is a sophisticated balance 7 00:00:19,399 --> 00:00:22,199 of well-cooked meat, flavoursome sauce 8 00:00:22,399 --> 00:00:24,079 and the perfect accompaniment. 9 00:00:24,280 --> 00:00:27,000 Very traditional Chinese cooking. 10 00:00:28,280 --> 00:00:32,520 All week, home cook Sam has been pitting her cooking skills 11 00:00:32,719 --> 00:00:36,600 against top Sydney Chinese restaurant Lotus... 12 00:00:36,799 --> 00:00:38,520 MAN: Authentic, but a little bit different. 13 00:00:38,719 --> 00:00:41,240 ..in a competition that escalated in difficulty... 14 00:00:41,439 --> 00:00:42,280 Argh... 15 00:00:42,479 --> 00:00:43,759 ..starting with the apprentice 16 00:00:43,960 --> 00:00:47,560 and ending tonight with the final stop in their Chefs' Line, 17 00:00:47,759 --> 00:00:48,960 head chef Chris. 18 00:00:49,159 --> 00:00:51,039 Come on, cheer me on. Good luck. 19 00:00:51,240 --> 00:00:53,399 Glass of wine would be nice for you, isn't it? 20 00:00:53,600 --> 00:00:58,840 But whose crab will win Chinese Week on The Chefs' Line? 21 00:01:05,200 --> 00:01:06,799 Welcome to finals night. 22 00:01:07,000 --> 00:01:10,480 Things in The Chefs' Line kitchen are about to get luxurious. 23 00:01:10,680 --> 00:01:17,439 MARK OLIVE: Ooh. That's because we'll be cooking fresh whole crab. 24 00:01:17,640 --> 00:01:18,960 Yum! 25 00:01:19,159 --> 00:01:21,319 Restaurant Lotus, welcome back. 26 00:01:21,519 --> 00:01:23,280 Head chef Chris, how impressed have you been 27 00:01:23,480 --> 00:01:25,200 with our home cook this week? 28 00:01:25,400 --> 00:01:28,879 I really like to cook with her tonight 29 00:01:29,079 --> 00:01:33,640 and not for the winning, but for the celebration of the Chinese cuisine. 30 00:01:33,840 --> 00:01:36,400 Sam, congratulations on making it 31 00:01:36,599 --> 00:01:38,759 all the way to the end of Chinese Week! 32 00:01:38,960 --> 00:01:41,039 Never expected to stand here. 33 00:01:41,240 --> 00:01:44,079 My kids will be very proud of me. 34 00:01:44,280 --> 00:01:47,359 So whether you serve this dish whole or just use crab meat, 35 00:01:47,560 --> 00:01:50,960 tonight will be all about respecting this luxury ingredient 36 00:01:51,159 --> 00:01:54,240 and creating dishes that showcase its flavour. 37 00:01:54,439 --> 00:01:55,840 Tonight's blind judge will be Dan. 38 00:01:56,039 --> 00:01:58,280 He'll be picking the best plate on the pass 39 00:01:58,479 --> 00:02:00,280 AND the winner of Chinese Week. 40 00:02:00,480 --> 00:02:02,040 Whoo! Yes! 41 00:02:02,239 --> 00:02:05,640 Well, not only am I an expert in cooking crab, 42 00:02:05,840 --> 00:02:07,359 I'm an expert in eating crab. 43 00:02:07,560 --> 00:02:09,439 (MARK LAUGHS) No pressure! 44 00:02:10,520 --> 00:02:14,080 Sam, any final words to head chef Chris? 45 00:02:14,280 --> 00:02:18,759 Chris, tonight I'll be cooking with all my heart 46 00:02:18,960 --> 00:02:21,759 and cooking for my family and friends, 47 00:02:21,960 --> 00:02:23,400 so watch out! 48 00:02:23,639 --> 00:02:26,120 I love you, darling. I know, I know. I still love you too. 49 00:02:26,319 --> 00:02:28,400 (CHUCKLES) Aw. 50 00:02:28,599 --> 00:02:32,360 OK, well you both have 60 minutes to give us your best Chinese crab 51 00:02:32,560 --> 00:02:35,360 and accompaniments, so what are you waiting for? 52 00:02:35,560 --> 00:02:36,960 Let's cook! 53 00:02:37,159 --> 00:02:40,599 Good luck, Chris. OK, good luck to you as well. 54 00:02:52,879 --> 00:02:54,960 Well, how excited are we, Melissa? It's crab! 55 00:02:55,159 --> 00:02:56,639 Oh, I love crab. 56 00:02:56,840 --> 00:02:59,920 All crab have their beautiful, beautiful features, 57 00:03:00,120 --> 00:03:03,120 and it's really about what this chef and what this cook will choose 58 00:03:03,319 --> 00:03:04,599 to best suit their dish 59 00:03:04,800 --> 00:03:06,680 but also what they're comfortable cooking as well. 60 00:03:06,879 --> 00:03:09,680 Because they are unwieldy creatures. Oh, yeah. 61 00:03:09,879 --> 00:03:11,560 And you have to really know what you're doing, 62 00:03:11,759 --> 00:03:13,639 so it's a cool little battle going on. 63 00:03:13,879 --> 00:03:15,960 It's going to be an epic one too, I think. Mm. 64 00:03:17,360 --> 00:03:20,240 SAM: I actually want to win this 65 00:03:20,439 --> 00:03:24,479 because my son Nobby was in the first series. 66 00:03:24,680 --> 00:03:26,039 Congratulations, Nobby, 67 00:03:26,240 --> 00:03:29,280 you won best plate on the pass for the second night in a row! 68 00:03:29,479 --> 00:03:31,520 Thank you. 69 00:03:31,719 --> 00:03:33,240 You get this trophy! 70 00:03:34,719 --> 00:03:36,000 DAN HONG: Well done, mate. 71 00:03:36,199 --> 00:03:39,199 So I'm hoping I might get the trophy, 72 00:03:39,400 --> 00:03:41,240 then we'll be even out. (LAUGHS) 73 00:03:43,319 --> 00:03:47,400 Tonight, I'll be cooking crab with chilli and accompaniments as well, 74 00:03:47,599 --> 00:03:49,039 the sambal blachan. 75 00:03:49,240 --> 00:03:53,199 The family loves it, so hopefully the judge will also love it. 76 00:03:53,400 --> 00:03:56,000 So this recipe is from my mum. 77 00:03:56,199 --> 00:04:00,479 It means a lot. We grew up with this particular dish. 78 00:04:00,680 --> 00:04:05,080 When the kids were very young, Grandma cooks that and they loved it. 79 00:04:06,400 --> 00:04:08,919 So much so, I have no other skills - 80 00:04:09,120 --> 00:04:14,280 I have only one recipe for blue swimmer crabs and this is it. 81 00:04:14,479 --> 00:04:18,240 I usually chop off the end bits. 82 00:04:18,439 --> 00:04:22,240 It looks prettier without the end bits. You can't eat them anyway. 83 00:04:23,759 --> 00:04:26,240 And once I've done that, I make sure they're drained off properly 84 00:04:26,439 --> 00:04:28,839 and I put it back in the fridge until it's ready. 85 00:04:33,360 --> 00:04:36,040 I'm cleaning the blue swimmer crab. 86 00:04:36,240 --> 00:04:39,159 Tonight, I'm going to cook wok fried blue swimmer crab 87 00:04:39,360 --> 00:04:41,360 with chilli bean and native greens. 88 00:04:41,560 --> 00:04:44,040 I'm also going to do the side dish, braised tofu. 89 00:04:44,240 --> 00:04:48,240 I'm Chinese, I grew up in the countryside with my grandparents, 90 00:04:48,439 --> 00:04:50,360 so in the village, the food is very simple. 91 00:04:50,560 --> 00:04:54,560 I realised it's how big... influence of my food 92 00:04:54,759 --> 00:04:58,279 because of the simplicity and the freshness. 93 00:04:59,399 --> 00:05:01,079 You're using a blue swimmer tonight. Yeah. 94 00:05:01,319 --> 00:05:04,040 So why did you choose that one? It's really value the money. Yeah. 95 00:05:04,240 --> 00:05:06,600 And then it's quite easy to eat, the shell is soft. 96 00:05:06,800 --> 00:05:09,079 It's a beautiful flavour, it's a good introduction into... 97 00:05:09,279 --> 00:05:12,240 I like it. ..into that crustacean, definitely. 98 00:05:12,439 --> 00:05:15,560 Now, I break down the crab, now I can move on 99 00:05:15,759 --> 00:05:18,519 to prepare my side dish - braised tofu. 100 00:05:19,839 --> 00:05:21,959 This dish is very, very simple home cooker dish. 101 00:05:22,160 --> 00:05:24,720 When my grandma still alive, she cook it for us many times, 102 00:05:24,920 --> 00:05:26,199 especially for me. 103 00:05:26,399 --> 00:05:28,680 I need fresh tomatoes. 104 00:05:30,920 --> 00:05:34,680 And then fresh shiitake mushrooms 105 00:05:34,879 --> 00:05:37,439 and peeled soybeans. 106 00:05:37,639 --> 00:05:40,360 And then, finish this, I'm gonna cut some tofu. 107 00:05:42,319 --> 00:05:45,040 Hey, guys, what you doing? Are you cheering for me or what? 108 00:05:45,240 --> 00:05:47,319 Actually just watching you, yeah. 109 00:05:47,519 --> 00:05:50,000 Louder please, I can't hear you. Come on, cheer me on. 110 00:05:50,199 --> 00:05:52,439 (ALL LAUGH) Just good luck. 111 00:05:52,639 --> 00:05:54,600 No supporters here. They all gone home. 112 00:05:54,800 --> 00:05:55,680 Good luck. 113 00:05:55,879 --> 00:05:58,480 A glass of wine would be nice for you, isn't it? 114 00:05:58,680 --> 00:06:01,959 Head chef Chris and I always get into each other. 115 00:06:02,160 --> 00:06:04,319 Yes, it makes it really fun. 116 00:06:04,519 --> 00:06:06,759 I'm just doing... I'll just talk to myself. 117 00:06:06,959 --> 00:06:08,399 Yes, good. 118 00:06:09,439 --> 00:06:10,839 (CHUCKLES) 119 00:06:11,959 --> 00:06:15,240 The next thing I do is sambal blachan. 120 00:06:15,439 --> 00:06:17,120 It's so simple, 121 00:06:17,319 --> 00:06:20,680 it's like a chilli paste that's going to go with my, uh... 122 00:06:20,879 --> 00:06:22,160 ..uh, crab. 123 00:06:22,360 --> 00:06:25,120 So I try not to put it too spicy. 124 00:06:25,319 --> 00:06:27,920 Sometimes it's too hot and you put in a squeeze of lime, 125 00:06:28,120 --> 00:06:29,439 it's really, really nice. 126 00:06:29,639 --> 00:06:31,079 I also add a little bit of sugar. 127 00:06:31,279 --> 00:06:32,680 This is blachan. 128 00:06:32,879 --> 00:06:35,000 I'm toasting it to bring out the flavour 129 00:06:35,199 --> 00:06:38,800 and then eventually I'll use this in my sambal blachan. 130 00:06:39,000 --> 00:06:42,680 Blachan is very common in Malaysian kitchen. 131 00:06:42,879 --> 00:06:45,720 It's actually shrimp paste. 132 00:06:45,920 --> 00:06:49,680 It's got kind of a fishy smell. 133 00:06:49,879 --> 00:06:54,319 I brought it with me all the way from Malacca from home. 134 00:06:54,519 --> 00:06:56,360 So that's done, that's simple. 135 00:06:57,519 --> 00:06:59,920 Hello, Sam, how are you? Oh, hello. 136 00:07:00,120 --> 00:07:05,759 I'm just, um, yep, doing some garlic oil and... for the bok choy. 137 00:07:05,959 --> 00:07:07,319 Beautiful - well, you know what? 138 00:07:07,519 --> 00:07:11,160 All of these smells remind me so much of my mother's cooking. 139 00:07:11,360 --> 00:07:12,199 Kitchen. Yeah. 140 00:07:12,439 --> 00:07:14,560 My mother's from Singapore and you're from Malaysia. Oh! 141 00:07:14,759 --> 00:07:19,160 It is very special, it's very simple so not too sure if it's too simple. 142 00:07:19,360 --> 00:07:21,160 Some of the simplest things are often the best. 143 00:07:21,360 --> 00:07:23,079 Thank you. Thank you. So good luck. 144 00:07:24,600 --> 00:07:28,120 CHRIS: Now I've prepared all the ingredients for the braised tofu. 145 00:07:28,319 --> 00:07:32,800 Yeah, it's cooking the tofu first because the, you know, braise, 146 00:07:33,000 --> 00:07:34,639 a little bit longer. 147 00:07:40,560 --> 00:07:46,279 I cook tomato first, to make them soft and then adding in soya beans... 148 00:07:47,800 --> 00:07:50,480 ..shiitake mushrooms, salt, 149 00:07:50,680 --> 00:07:52,800 add in water... 150 00:07:53,000 --> 00:07:55,879 ..tofu, 10 minutes. 151 00:07:56,079 --> 00:07:58,279 My grandma used to cook it for us. 152 00:07:58,480 --> 00:08:01,120 You can see in the countryside, we don't really have any meat 153 00:08:01,319 --> 00:08:06,040 so tomatoes we have own, mushrooms, just pick from the field 154 00:08:06,240 --> 00:08:09,040 and the soya beans we have own, delicious. 155 00:08:13,360 --> 00:08:14,480 Oh, my God. 156 00:08:15,800 --> 00:08:17,759 MARK OLIVE: Chris is using swimmer crab, blue swimmer. 157 00:08:17,959 --> 00:08:19,240 MELISSA LEONG: Oh, so is Sam. Oh, really? 158 00:08:19,439 --> 00:08:22,240 That's really cool. That evens the playing ground a little bit. 159 00:08:24,079 --> 00:08:26,920 So, Melissa, he's got a few things in this dish as well, 160 00:08:27,120 --> 00:08:30,720 he's got that tofu on the side with that tomato. 161 00:08:30,920 --> 00:08:33,320 He's got the shiitake mushrooms in there as well, 162 00:08:33,519 --> 00:08:36,080 they're gonna be nice - I think they'll pop a bit as well. 163 00:08:36,279 --> 00:08:38,000 What about Sam? 164 00:08:38,200 --> 00:08:40,639 Well, I've loved watching Sam all week. 165 00:08:40,840 --> 00:08:44,519 It's like having Mum here with us you know, during this challenge, 166 00:08:44,720 --> 00:08:48,320 because she has been giving everybody such love, such generosity 167 00:08:48,519 --> 00:08:50,200 and such great sense of humour. 168 00:08:50,399 --> 00:08:53,000 She is cooking her mother's recipe. Oh, OK. 169 00:08:53,200 --> 00:08:56,120 It's something that she does to honour her mother. 170 00:08:56,320 --> 00:08:59,080 Let's see if she can pull one out of the bag tonight 171 00:08:59,279 --> 00:09:02,120 and maybe even get a second trophy to equal Nobby's. 172 00:09:02,320 --> 00:09:05,159 I know she wants one. She's dying for another one. 173 00:09:06,679 --> 00:09:08,000 You need help? 174 00:09:08,200 --> 00:09:11,080 (CHUCKLES) No, you can't help me. 175 00:09:16,960 --> 00:09:19,679 MAEVE O'MEARA: In the final cook-off of Chinese Week, 176 00:09:19,879 --> 00:09:22,159 it's a crab battle. 177 00:09:22,360 --> 00:09:26,919 Home cook Sam is making her mother's Singapore-style chilli crab 178 00:09:27,120 --> 00:09:28,919 served with sambal blachan. 179 00:09:29,120 --> 00:09:31,720 What are you doing? I'm not telling you. 180 00:09:31,919 --> 00:09:35,159 And head chef Chris is making blue swimmer crab 181 00:09:35,360 --> 00:09:39,879 with chilli bean and native greens, with a side of braised tofu. 182 00:09:40,080 --> 00:09:43,200 Blind judge Dan will be picking the winning plate 183 00:09:43,399 --> 00:09:46,399 without knowing who has prepared which dish. 184 00:09:46,600 --> 00:09:50,639 Oh, crab is seriously my favourite ever seafood in the whole world. 185 00:09:50,840 --> 00:09:53,720 Many different ways to prepare crab Chinese-style. 186 00:09:53,919 --> 00:09:56,200 You've just got to make sure your crab is not overcooked 187 00:09:56,399 --> 00:09:59,480 because when it's overcooked, it can stick to the shell, 188 00:09:59,679 --> 00:10:01,600 it loses a lot of its juiciness, 189 00:10:01,799 --> 00:10:04,759 it's just a waste of a luxurious ingredient. 190 00:10:04,960 --> 00:10:07,840 SAM: I've cooked my rice, put it in the stove, 191 00:10:08,039 --> 00:10:10,559 washed my vegetables, cut them all up... 192 00:10:10,759 --> 00:10:13,879 Oh, my God. Her skills are amazing. Home cook skill. 193 00:10:14,080 --> 00:10:15,919 So once I've done all that, 194 00:10:16,120 --> 00:10:20,159 I get ready the paste to fry with your crabs. 195 00:10:21,440 --> 00:10:23,159 Three ingredients, it's so simple. 196 00:10:23,360 --> 00:10:28,360 Garlic, ginger and dried chilli which has been soaked. 197 00:10:29,559 --> 00:10:34,240 And then once it's done, I'll get a tablespoon of bean paste, 198 00:10:34,440 --> 00:10:36,799 don't have to pound it that finely, 199 00:10:37,000 --> 00:10:40,320 as long as the ginger is not like one piece and you bite it. 200 00:10:40,519 --> 00:10:42,519 Chris and Sam, you've got half hour to go, hurry up! 201 00:10:42,720 --> 00:10:44,919 Go, go, go! 202 00:10:46,320 --> 00:10:47,679 CHRIS: Yeah, yeah, yeah... 203 00:10:47,879 --> 00:10:49,279 First time see Chris so fast. 204 00:10:49,480 --> 00:10:50,799 (ALL LAUGH) 205 00:10:51,000 --> 00:10:51,919 Magical. 206 00:10:52,120 --> 00:10:54,480 Now my side dish braised tofu is cooking, 207 00:10:54,679 --> 00:10:57,799 so I'm going to start on my fresh ingredients for my sauce. 208 00:10:58,039 --> 00:11:00,600 Well, I'm really excited you're using some native ingredients. Yes. 209 00:11:00,799 --> 00:11:03,159 Keep it a bit of Australiana there. Yes, yes. 210 00:11:03,360 --> 00:11:05,879 I think this is exciting Chinese cuisine. 211 00:11:06,080 --> 00:11:08,879 I love to use the Australian local produce. 212 00:11:09,080 --> 00:11:11,159 I just love the kind of flavour, earthy flavour. 213 00:11:11,360 --> 00:11:13,960 This is a barilla, its name is Botany spinach. 214 00:11:14,200 --> 00:11:16,399 Because they found it around Botany Bay. Yeah. 215 00:11:16,600 --> 00:11:19,120 It will be very intense in flavour too. 216 00:11:19,320 --> 00:11:21,440 And you've also a beach succulent which they call... 217 00:11:21,639 --> 00:11:23,240 It's the sea banana. Yes. 218 00:11:23,440 --> 00:11:27,399 Very, very nice, very juicy and it gives the dish a bit of a crunch. 219 00:11:27,600 --> 00:11:29,600 And a bit of saltiness as well. Yes. Yes. 220 00:11:29,840 --> 00:11:32,919 Just when you're, um, about to finish... Yes. 221 00:11:33,159 --> 00:11:35,919 I mean, I can't tell you how to cook it but anyway, you know... Yes, tell me. 222 00:11:36,120 --> 00:11:37,799 No, I can't tell you. Tell me, please. 223 00:11:38,000 --> 00:11:39,440 (LAUGHS) 224 00:11:40,799 --> 00:11:44,639 Wouldn't be fair on Sam, but look, that sounds really interesting. 225 00:11:47,000 --> 00:11:48,480 Frying the crab now. 226 00:11:48,679 --> 00:11:52,399 For my crab, I always coat with starch, 227 00:11:52,600 --> 00:11:54,720 potato starch, the best. 228 00:11:54,919 --> 00:11:56,200 Ah, oh. 229 00:11:56,399 --> 00:11:58,799 Careful, Chris, careful. It gets me all the time. 230 00:11:59,000 --> 00:12:00,279 You don't have to cook it through 231 00:12:00,480 --> 00:12:02,440 'cause you have to cook it in the sauce again. 232 00:12:02,639 --> 00:12:04,639 Very delicate, this crab. 233 00:12:06,320 --> 00:12:08,559 OK, sister Sam, are you OK? 234 00:12:08,759 --> 00:12:10,279 Doing good. 235 00:12:10,480 --> 00:12:13,840 The next thing I do, I just get the crabs out. 236 00:12:14,039 --> 00:12:17,559 She's just starting crabs now. I don't think she's got enough time. 237 00:12:17,759 --> 00:12:23,240 Then put some oil in my wok and then you put in the paste 238 00:12:23,440 --> 00:12:26,960 and that's when the smell starts to come through. 239 00:12:27,159 --> 00:12:28,720 Smells good. 240 00:12:28,919 --> 00:12:31,440 Then you stir in your crabs, 241 00:12:31,639 --> 00:12:33,960 then you put in tomato sauce, 242 00:12:34,159 --> 00:12:37,759 a little bit of dark soy sauce and some water. 243 00:12:37,960 --> 00:12:40,159 So once it's cooked, just have a look, 244 00:12:40,360 --> 00:12:42,919 make sure that the crabs has turned pink. 245 00:12:43,120 --> 00:12:47,279 Once it's pink, it is cooked and then push everything to the side, 246 00:12:47,480 --> 00:12:50,399 use your cornflour to thicken it. 247 00:12:51,960 --> 00:12:54,720 I've got my eggs, sorry, I've got my eggs too. 248 00:12:58,000 --> 00:13:00,159 Egg gives you that smooth texture. 249 00:13:03,440 --> 00:13:04,720 Making sauce now. 250 00:13:06,679 --> 00:13:08,120 That looks amazing. Yeah. 251 00:13:08,320 --> 00:13:10,159 Like a machine. Like a machine, yeah. 252 00:13:10,360 --> 00:13:11,639 (LAUGHS) Come on, chef. 253 00:13:11,840 --> 00:13:16,799 The sauce for my crab, I'm going to be using ginger, garlic, chilli. 254 00:13:17,000 --> 00:13:20,000 I'm just putting in the chilli bean paste, 255 00:13:20,200 --> 00:13:25,399 very traditional Chinese cooking ingredients. 256 00:13:25,600 --> 00:13:30,000 Spicy, salty and then all the fresh ingredients, 257 00:13:30,200 --> 00:13:32,480 and I add the soy beans in to cook through. 258 00:13:32,679 --> 00:13:34,799 And then add the water. 259 00:13:35,000 --> 00:13:36,759 This is the base of this sauce. 260 00:13:36,960 --> 00:13:41,080 Now my sauce is bubbling, I can add the crab in. 261 00:13:41,279 --> 00:13:42,879 I've got a secret weapon. 262 00:13:43,080 --> 00:13:44,639 Oh, secret weapon. 263 00:13:49,879 --> 00:13:51,519 There we go. (ALL LAUGH) 264 00:13:51,720 --> 00:13:53,279 Who's laughing? 265 00:13:53,480 --> 00:13:55,120 He... he's amazing looks like... Yeah. 266 00:13:55,320 --> 00:13:56,600 He did a good job. Really? 267 00:13:56,799 --> 00:13:58,279 Really good job, organised. 268 00:13:58,480 --> 00:14:00,840 Really? Really, yes, chef. 269 00:14:01,039 --> 00:14:02,879 Pay rise. (CHORTLES) 270 00:14:03,080 --> 00:14:04,519 Love you, Chris. 271 00:14:13,759 --> 00:14:16,240 It is salty. Salty? 272 00:14:16,440 --> 00:14:17,799 I don't know why. 273 00:14:18,000 --> 00:14:20,679 It is sugar, right? Don't tell me this is salt. (LAUGHS) 274 00:14:20,879 --> 00:14:22,480 It is sugar, right? It's sugar, right? 275 00:14:22,679 --> 00:14:24,080 It's sugar, yes. 276 00:14:24,279 --> 00:14:26,120 (ALL LAUGH) 277 00:14:26,320 --> 00:14:30,200 And then I figured out, because the heat is too high, 278 00:14:30,399 --> 00:14:32,679 so actually, they reduced too fast. 279 00:14:32,879 --> 00:14:34,759 So I have add a little bit water in. 280 00:14:35,799 --> 00:14:37,639 Alright, you have five minutes to go. 281 00:14:37,840 --> 00:14:40,039 Amazing, amazing. 282 00:14:40,240 --> 00:14:45,120 When I finished the whole crab dish, I feel... relieved. 283 00:14:45,320 --> 00:14:47,440 I'm not sure - shall I say, "Oh, finally I am done?" 284 00:14:47,639 --> 00:14:51,799 No. I think I love this job, I will be... I will come back if you ask me. 285 00:14:53,320 --> 00:14:55,600 Good job, Chris. MELISSA LEONG: Oh. 286 00:14:57,879 --> 00:15:00,480 Amazing, head chef Chris. 287 00:15:00,679 --> 00:15:04,679 When I plate up the crab, I just get so excited 288 00:15:04,879 --> 00:15:07,759 because this is what exactly I want. 289 00:15:07,960 --> 00:15:10,120 SAM: The end dish, I was a little bit slower, 290 00:15:10,320 --> 00:15:14,720 head chef Chris has already put first plate on the pass. 291 00:15:14,919 --> 00:15:18,919 I was trying to plate the crabs like a little tower. 292 00:15:19,120 --> 00:15:21,320 I don't think I plated high enough, 293 00:15:21,519 --> 00:15:22,919 it's like, "Oh, whatever" 294 00:15:23,120 --> 00:15:26,720 and then I just sprinkled some of the dried chilli on top 295 00:15:26,919 --> 00:15:28,399 and put the, um... 296 00:15:28,600 --> 00:15:32,360 You have a little bit of green in the coriander there for garnishing. 297 00:15:32,559 --> 00:15:34,320 Go, Sam! 298 00:15:34,519 --> 00:15:36,240 MARK OLIVE: Well done! Yay! 299 00:15:37,759 --> 00:15:39,879 Wow, his looks amazing. 300 00:15:41,440 --> 00:15:44,759 But I know my flavour is there, I know I can cook 301 00:15:44,960 --> 00:15:48,440 and I say, "Well, even if I lose this one, 302 00:15:48,639 --> 00:15:51,000 "I think I still hold my head high." 303 00:15:51,200 --> 00:15:55,080 The side dish, I did exactly what my grandmother did. 304 00:15:55,279 --> 00:16:00,000 I'm the... (SNIFFS) ..one that she loved most in my family. 305 00:16:00,200 --> 00:16:03,320 So actually, I did a very good job. She'd be happy. 306 00:16:03,519 --> 00:16:05,000 (ALL CLAP) 307 00:16:15,039 --> 00:16:17,480 MAEVE O'MEARA: In Chinese Week's final night of competition, 308 00:16:17,679 --> 00:16:19,600 it was a crab challenge. 309 00:16:19,799 --> 00:16:22,679 Home cook Sam honoured her mum's recipe, 310 00:16:22,879 --> 00:16:27,480 making her Singapore-style chilli crab, served with sambal blachan, 311 00:16:27,679 --> 00:16:30,919 while head chef Chris from Sydney restaurant Lotus 312 00:16:31,120 --> 00:16:35,159 made Chinese blue swimmer crab with chilli bean and native greens, 313 00:16:35,360 --> 00:16:37,799 with a side of braised tofu. 314 00:16:38,000 --> 00:16:42,000 Now Dan must taste both dishes and pick our Chinese Week winner 315 00:16:42,200 --> 00:16:44,399 without knowing who cooked which dish. 316 00:16:44,600 --> 00:16:45,919 Welcome, Dan. 317 00:16:46,120 --> 00:16:47,320 Ah! 318 00:16:47,519 --> 00:16:50,240 Crab! Yum! 319 00:16:50,440 --> 00:16:52,799 They both look amazing. 320 00:16:53,000 --> 00:16:55,320 You probably know crab is like my favourite crustacean 321 00:16:55,519 --> 00:16:56,799 in the whole entire world. 322 00:16:57,000 --> 00:16:58,519 Let's start with this one. 323 00:16:58,720 --> 00:17:04,279 Dan, blue swimmer crab with chilli bean and native greens. 324 00:17:04,480 --> 00:17:06,279 Wow! 325 00:17:06,480 --> 00:17:08,079 What kind of greens have we got under here? 326 00:17:08,279 --> 00:17:10,680 They're called barilla but it's also a Warrigal green. 327 00:17:10,880 --> 00:17:13,400 Mmm. Really. Doesn't that look fantastic? 328 00:17:13,599 --> 00:17:16,039 And I can see there's beach bananas there. 329 00:17:16,240 --> 00:17:20,920 Look, the presentation is beautiful, they kept the crab in the shell. 330 00:17:21,119 --> 00:17:23,880 That's how I love to eat crab - I like to get my hands dirty. 331 00:17:24,079 --> 00:17:25,960 Alright, roll those sleeves up. 332 00:17:26,160 --> 00:17:27,599 So this is the best part of the crab here. 333 00:17:27,799 --> 00:17:29,680 It's what is known as the lump meat. Mm-hm. 334 00:17:29,920 --> 00:17:32,960 It's one big piece of crab in there. It's nice, isn't it? 335 00:17:35,480 --> 00:17:38,200 Mm, I can seriously eat, like, a whole crab to myself. 336 00:17:38,400 --> 00:17:41,759 Blue swimmer crab is probably my least-favourite crab 337 00:17:41,960 --> 00:17:45,279 but they definitely elevated this crab. 338 00:17:50,119 --> 00:17:51,960 Beach banana, yeah? That's it. 339 00:17:52,160 --> 00:17:54,200 Warrigal green, boom. Suck it down. 340 00:17:55,799 --> 00:17:57,359 (LAUGHS) 341 00:17:57,559 --> 00:18:00,559 You've got this nice heat from that chilli bean sauce, 342 00:18:00,759 --> 00:18:02,519 you've got the sweetness of the crab meat, 343 00:18:02,720 --> 00:18:06,319 then you get these bursts of salinity from those beach bananas. 344 00:18:06,519 --> 00:18:10,319 And even the Warrigal greens, they just add this sort of nice saltiness. 345 00:18:10,519 --> 00:18:12,839 Just going to try this tofu dish here. 346 00:18:14,119 --> 00:18:15,599 Mm. 347 00:18:17,880 --> 00:18:20,440 (LAUGHS) He's not coming up for air, is he? 348 00:18:20,640 --> 00:18:22,160 And I'm going to eat more. 349 00:18:22,359 --> 00:18:25,000 I know you don't share, Dan, but would you consider it this time? 350 00:18:26,079 --> 00:18:27,519 No. (BOTH LAUGH) 351 00:18:29,640 --> 00:18:33,599 Overall, I love the punchiness of this sauce, 352 00:18:33,799 --> 00:18:35,880 that crab was perfectly cooked. 353 00:18:36,079 --> 00:18:37,480 And, you know, serving this side 354 00:18:37,680 --> 00:18:40,640 which is a really subtle home-style tofu dish here 355 00:18:40,839 --> 00:18:43,480 is the perfect foil to this sort of big-flavoured crab. 356 00:18:43,680 --> 00:18:45,160 You couldn't ask for more. 357 00:18:45,359 --> 00:18:46,920 Well, you can ask for more, Dan, 358 00:18:47,119 --> 00:18:49,359 because you have one more crab to go, so shall we? 359 00:18:49,559 --> 00:18:51,599 Let's do it! (LAUGHS) 360 00:18:53,359 --> 00:18:55,880 This is crab with chilli. 361 00:18:56,079 --> 00:18:57,799 This looks really good. 362 00:18:58,000 --> 00:19:00,640 You've got your greens, your rice, sambal. 363 00:19:00,839 --> 00:19:03,680 I can smell it from here, the shrimp paste. 364 00:19:03,880 --> 00:19:07,039 Damn, it's good! I'm going to start with the crab. 365 00:19:08,319 --> 00:19:10,079 So juicy. It is juicy. 366 00:19:10,279 --> 00:19:11,559 (LAUGHS) 367 00:19:11,759 --> 00:19:14,480 Oh, my gosh - you can tell the crab's really well cooked 368 00:19:14,680 --> 00:19:17,440 because it comes away cleanly from the shell. 369 00:19:17,640 --> 00:19:21,000 The sauce is so good. Like, I need the recipe for this sauce. 370 00:19:21,200 --> 00:19:24,359 Everything that you love about Singapore-style chilli crab, 371 00:19:24,559 --> 00:19:25,960 it's right here. 372 00:19:26,160 --> 00:19:29,279 I'm just going to try this bit of sambal with some rice. 373 00:19:36,720 --> 00:19:39,400 How good is it, being the blind judge today? (LAUGHS) 374 00:19:39,599 --> 00:19:43,559 I need this recipe for this sambal - it's killer! 375 00:19:43,759 --> 00:19:46,720 Dan, it's not a sambal challenge, it's a crab challenge. 376 00:19:46,920 --> 00:19:50,559 I know, but the sambal just even elevates the crab even more. 377 00:19:50,759 --> 00:19:54,200 It just reminds me of those times I'm in Singapore and eating chilli crab, 378 00:19:54,400 --> 00:19:57,319 it takes me back, like, it's perfectly seasoned. 379 00:19:57,519 --> 00:20:04,400 Really, really, really, really, really delicious crab. 380 00:20:04,599 --> 00:20:09,079 It's gonna be tough but, look, the winner is crab. 381 00:20:17,799 --> 00:20:20,119 MAEVE O'MEARA: Tonight, the final challenge of Chinese Week 382 00:20:20,319 --> 00:20:21,799 was a crab cook-off. 383 00:20:22,000 --> 00:20:26,000 Home cook Sam made her mum's Singapore-style chilli crab 384 00:20:26,200 --> 00:20:27,920 served with sambal blachan. 385 00:20:28,119 --> 00:20:30,240 Head chef Chris from restaurant Lotus 386 00:20:30,440 --> 00:20:34,119 made blue swimmer crab with chilli bean and native greens 387 00:20:34,319 --> 00:20:36,400 with a side of braised tofu. 388 00:20:36,599 --> 00:20:39,599 Judge Dan has sampled both plates 389 00:20:39,799 --> 00:20:42,079 without knowing who cooked which dish 390 00:20:42,279 --> 00:20:44,759 and will now pick our Chinese Week winner. 391 00:20:44,960 --> 00:20:49,119 We asked you to make crab the star of the dish 392 00:20:49,319 --> 00:20:52,839 and I tell you what, you definitely did that, so well done. 393 00:20:57,200 --> 00:20:59,599 OK, Dan, it's time for you to pick 394 00:20:59,799 --> 00:21:02,240 which one of these incredible crab dishes 395 00:21:02,440 --> 00:21:04,880 is going to be the best plate on the pass. 396 00:21:05,079 --> 00:21:07,640 This was a really tough decision for me. 397 00:21:07,839 --> 00:21:12,279 I tasted the first dish and it was so delicious 398 00:21:12,480 --> 00:21:14,279 that I thought I had a winner 399 00:21:14,480 --> 00:21:17,759 and then I went and tried the second crab dish 400 00:21:17,960 --> 00:21:20,720 and that really just blew my mind. 401 00:21:20,920 --> 00:21:23,519 There can only be one winner, yes, the winner - me. 402 00:21:23,720 --> 00:21:27,039 Because I get to eat this crab. (ALL LAUGH) 403 00:21:27,240 --> 00:21:31,200 After tasting both your Chinese crab dishes, 404 00:21:31,400 --> 00:21:34,839 the best plate on the pass is... 405 00:21:38,799 --> 00:21:41,839 After tasting both your Chinese crab dishes, 406 00:21:42,039 --> 00:21:46,240 the best plate on the pass is... 407 00:21:48,279 --> 00:21:49,799 ..the crab with chilli. 408 00:21:50,960 --> 00:21:53,519 Oh, Sam! CHRIS: Congratulations. 409 00:21:53,720 --> 00:21:56,720 Congratulations! Sorry. 410 00:21:56,920 --> 00:21:58,160 Why are you crying? 411 00:21:58,359 --> 00:22:00,920 I can't believe it because this is my mum's recipe. 412 00:22:01,119 --> 00:22:04,440 You know what? I could taste your heart, your soul. 413 00:22:04,640 --> 00:22:07,480 I could taste everything you put into that dish. 414 00:22:07,680 --> 00:22:13,440 It just took me back to Singapore, and that sambal - I need the recipe! 415 00:22:13,640 --> 00:22:16,480 Like, it was outstanding. 416 00:22:16,680 --> 00:22:18,039 Can I have the recipe? (LAUGHS) 417 00:22:18,240 --> 00:22:20,640 You've got to get the right blachan, that's the secret. 418 00:22:20,839 --> 00:22:22,839 Oh, I see. 419 00:22:23,039 --> 00:22:27,400 Last year, your son Nobby stood in the same position, in the final 420 00:22:27,599 --> 00:22:29,200 and he didn't win. 421 00:22:29,400 --> 00:22:31,200 I beat him! (ALL LAUGH) 422 00:22:33,680 --> 00:22:36,039 Head chef Chris... Yes. 423 00:22:36,240 --> 00:22:39,279 ..bad luck this time, this was a family recipe. 424 00:22:39,480 --> 00:22:41,960 Congratulations on an amazing dish, 425 00:22:42,160 --> 00:22:44,519 well done on your technique, it was flawless. 426 00:22:44,720 --> 00:22:46,680 This sauce was delicious. 427 00:22:46,880 --> 00:22:50,759 I loved your creativity of the native greens that you added. 428 00:22:50,960 --> 00:22:54,079 This side dish was incredible. 429 00:22:54,279 --> 00:22:57,480 I love this sauce, the only difference 430 00:22:57,680 --> 00:23:00,200 was that that gave me that sense of nostalgia. 431 00:23:00,400 --> 00:23:02,119 You're too good. (LAUGHS) 432 00:23:03,799 --> 00:23:06,880 I know we have had the most fantastic time with you all week 433 00:23:07,079 --> 00:23:11,000 and we are so humbled to have had a restaurant of your calibre 434 00:23:11,200 --> 00:23:13,440 with us this week, thank you. 435 00:23:16,279 --> 00:23:18,680 Congratulations, sister. Oh, thank you, thank you. 436 00:23:18,880 --> 00:23:19,839 So good. 437 00:23:20,039 --> 00:23:21,240 Sam... 438 00:23:22,960 --> 00:23:25,279 ..come up here and get your second trophy! 439 00:23:28,720 --> 00:23:32,200 And the rest of you guys, come up here too, let's get into this crab. 440 00:23:32,400 --> 00:23:34,039 What Dan's left of it anyway. 441 00:23:34,240 --> 00:23:35,519 (ALL LAUGH) 442 00:23:35,720 --> 00:23:37,240 It's so good. 443 00:23:38,839 --> 00:23:40,160 Only wish my mum was here. 444 00:23:40,359 --> 00:23:43,000 You made me think of my mum's food. 445 00:23:44,880 --> 00:23:47,240 She will be very proud of you. I know. 446 00:23:47,440 --> 00:23:49,519 Alright, let's eat. (LAUGHS) 447 00:23:51,319 --> 00:23:53,119 MAEVE O'MEARA: Next time, on The Chefs' Line... 448 00:23:53,319 --> 00:23:54,599 Hi, Chris! Welcome to Lotus. 449 00:23:54,799 --> 00:23:57,000 ..the battle with the home cooks might be over, 450 00:23:57,200 --> 00:24:01,039 but there's still one more kitchen left to visit, as we discover... 451 00:24:01,240 --> 00:24:03,880 This is the secret sauce! Yes, this is the secret sauce. 452 00:24:04,079 --> 00:24:05,200 Restaurant Lotus'... 453 00:24:05,400 --> 00:24:07,039 Pretty easy, right? (CHUCKLES) 454 00:24:07,240 --> 00:24:08,519 ..tricks of the trade. 455 00:24:08,720 --> 00:24:10,160 This one. (GASPS) 456 00:24:11,839 --> 00:24:13,599 Wow, what a beautiful dish. 457 00:24:13,799 --> 00:24:15,680 Thank you, lovely.