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1 | 00:00:02,080 | 00:00:03,800 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:04,000 | 00:00:06,520 | the professionals from Sydney restaurant China Doll | the professionals from Sydney restaurant China Doll |
3 | 00:00:06,720 | 00:00:08,720 | are set to take on four home cooks | are set to take on four home cooks |
4 | 00:00:08,920 | 00:00:12,880 | who think they've got what it takes to beat them at their own game. | who think they've got what it takes to beat them at their own game. |
5 | 00:00:13,080 | 00:00:16,360 | These home cooks will show off their best Chinese cuisine | These home cooks will show off their best Chinese cuisine |
6 | 00:00:16,560 | 00:00:20,640 | as they battle against China Doll's chain of command one by one, | as they battle against China Doll's chain of command one by one, |
7 | 00:00:20,840 | 00:00:25,120 | starting with the apprentice chef, right up to the head chef. | starting with the apprentice chef, right up to the head chef. |
8 | 00:00:25,320 | 00:00:26,840 | I don't know what I'm in for, | I don't know what I'm in for, |
9 | 00:00:27,040 | 00:00:28,440 | I don't know who these home cooks are. | I don't know who these home cooks are. |
10 | 00:00:28,640 | 00:00:30,520 | I imagine you've got some pretty good talent. | I imagine you've got some pretty good talent. |
11 | 00:00:30,720 | 00:00:33,000 | It's the ultimate food fight to discover | It's the ultimate food fight to discover |
12 | 00:00:33,200 | 00:00:34,600 | if delicious home cooked meals... | if delicious home cooked meals... |
13 | 00:00:34,800 | 00:00:36,360 | Smells awesome! (LAUGHS) | Smells awesome! (LAUGHS) |
14 | 00:00:36,560 | 00:00:39,120 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:39,320 | 00:00:41,320 | It's a carnivore's delight! | It's a carnivore's delight! |
16 | 00:00:41,520 | 00:00:43,760 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
17 | 00:00:43,960 | 00:00:46,040 | will go through to the next round, | will go through to the next round, |
18 | 00:00:46,240 | 00:00:49,920 | but the home cook whose dish doesn't deliver will be sent home. | but the home cook whose dish doesn't deliver will be sent home. |
19 | 00:00:52,560 | 00:00:54,960 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
20 | 00:00:55,160 | 00:00:57,840 | renowned chef Mark Olive | renowned chef Mark Olive |
21 | 00:00:58,040 | 00:01:01,040 | and food writer Melissa Leong. | and food writer Melissa Leong. |
22 | 00:01:01,240 | 00:01:02,960 | So let's cook! | So let's cook! |
23 | 00:01:03,160 | 00:01:05,000 | Which home cook has what it takes | Which home cook has what it takes |
24 | 00:01:05,200 | 00:01:07,840 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
25 | 00:01:16,720 | 00:01:20,600 | To kick off Chinese week we have four very different home cooks | To kick off Chinese week we have four very different home cooks |
26 | 00:01:20,800 | 00:01:24,320 | who have one thing in common - their love of Chinese food. | who have one thing in common - their love of Chinese food. |
27 | 00:01:24,520 | 00:01:27,160 | First up, Evelyn, an academic from Sydney. | First up, Evelyn, an academic from Sydney. |
28 | 00:01:27,360 | 00:01:32,360 | I like cooking because the satisfaction is quite immediate | I like cooking because the satisfaction is quite immediate |
29 | 00:01:32,560 | 00:01:34,120 | compared to doing a PhD. | compared to doing a PhD. |
30 | 00:01:34,320 | 00:01:36,560 | Chinese food is important to me because it's my family, | Chinese food is important to me because it's my family, |
31 | 00:01:36,760 | 00:01:38,360 | it's my home. | it's my home. |
32 | 00:01:38,560 | 00:01:42,280 | It reminds me of when I was a child hanging out with my grandparents. | It reminds me of when I was a child hanging out with my grandparents. |
33 | 00:01:42,480 | 00:01:44,000 | Done. | Done. |
34 | 00:01:44,200 | 00:01:45,800 | Gold Coast dad Scott. | Gold Coast dad Scott. |
35 | 00:01:46,000 | 00:01:49,640 | I am passionate about Chinese food. | I am passionate about Chinese food. |
36 | 00:01:49,840 | 00:01:52,000 | Some fish with ginger and shallots. | Some fish with ginger and shallots. |
37 | 00:01:52,200 | 00:01:54,560 | Traditionally, it's eaten in a shared environment | Traditionally, it's eaten in a shared environment |
38 | 00:01:54,760 | 00:01:57,080 | and that creates a sense of family that I really like. | and that creates a sense of family that I really like. |
39 | 00:01:57,280 | 00:01:59,080 | Isn't she adorable? | Isn't she adorable? |
40 | 00:01:59,280 | 00:02:01,640 | Please take that out of the video! | Please take that out of the video! |
41 | 00:02:01,840 | 00:02:03,520 | Team manager Yun. | Team manager Yun. |
42 | 00:02:03,720 | 00:02:05,000 | Hello, I'm Yun. | Hello, I'm Yun. |
43 | 00:02:05,200 | 00:02:10,080 | I came to Australia in 2008. I was born in Sichuan Chengdu. | I came to Australia in 2008. I was born in Sichuan Chengdu. |
44 | 00:02:10,280 | 00:02:13,120 | My region is famous for spicy food. | My region is famous for spicy food. |
45 | 00:02:13,320 | 00:02:15,360 | I have two different sort of chilli. | I have two different sort of chilli. |
46 | 00:02:15,560 | 00:02:17,280 | Don't be alarmed. | Don't be alarmed. |
47 | 00:02:17,480 | 00:02:19,480 | Hot! Hot! Hot! Hot! | Hot! Hot! Hot! Hot! |
48 | 00:02:19,680 | 00:02:22,400 | And scientist from Adelaide, Noby. | And scientist from Adelaide, Noby. |
49 | 00:02:22,600 | 00:02:25,200 | I was born in Malaysia but I'm a full grown Aussie. | I was born in Malaysia but I'm a full grown Aussie. |
50 | 00:02:25,400 | 00:02:27,960 | I got into Chinese cuisine through my mother. | I got into Chinese cuisine through my mother. |
51 | 00:02:28,160 | 00:02:30,800 | My mum is half Malaysian, half Chinese. | My mum is half Malaysian, half Chinese. |
52 | 00:02:31,000 | 00:02:32,440 | Here, mum. | Here, mum. |
53 | 00:02:32,640 | 00:02:35,120 | Wonton noodle soup. | Wonton noodle soup. |
54 | 00:02:35,320 | 00:02:37,080 | He loves his food. | He loves his food. |
55 | 00:02:39,360 | 00:02:42,400 | DAN HONG: Good evening and welcome to the Chef's Line. | DAN HONG: Good evening and welcome to the Chef's Line. |
56 | 00:02:42,600 | 00:02:46,760 | This week, we are celebrating Chinese cuisine. | This week, we are celebrating Chinese cuisine. |
57 | 00:02:46,960 | 00:02:49,360 | Whoo! (LAUGHS) | Whoo! (LAUGHS) |
58 | 00:02:51,160 | 00:02:53,400 | Yun, where did you learn to cook? | Yun, where did you learn to cook? |
59 | 00:02:53,600 | 00:02:57,960 | Ah, copying mum and dad in the kitchen ever since I was little. | Ah, copying mum and dad in the kitchen ever since I was little. |
60 | 00:02:58,160 | 00:03:02,000 | Scott, how did you fall in love with Chinese food? | Scott, how did you fall in love with Chinese food? |
61 | 00:03:02,200 | 00:03:04,960 | Through my first experience eating at a Cantonese restaurant. | Through my first experience eating at a Cantonese restaurant. |
62 | 00:03:05,160 | 00:03:08,920 | I grew up '60s and '70s Australia, meat and three veg. | I grew up '60s and '70s Australia, meat and three veg. |
63 | 00:03:09,120 | 00:03:10,960 | It was the first time I thought I'd eaten food | It was the first time I thought I'd eaten food |
64 | 00:03:11,160 | 00:03:12,920 | that actually had some flavour. | that actually had some flavour. |
65 | 00:03:13,120 | 00:03:14,640 | (LAUGHTER) | (LAUGHTER) |
66 | 00:03:14,840 | 00:03:19,400 | Alright, this week you are cooking against the Chefs' Line... | Alright, this week you are cooking against the Chefs' Line... |
67 | 00:03:20,560 | 00:03:23,440 | ..from Sydney's China Doll! | ..from Sydney's China Doll! |
68 | 00:03:23,640 | 00:03:25,480 | Oh, wow. Whoa. | Oh, wow. Whoa. |
69 | 00:03:27,320 | 00:03:29,800 | On the water in Sydney's Woolloomooloo, | On the water in Sydney's Woolloomooloo, |
70 | 00:03:30,000 | 00:03:32,600 | China Doll opened in 2004 | China Doll opened in 2004 |
71 | 00:03:32,800 | 00:03:35,680 | and is led by Scottish-born head chef Frank Shek. | and is led by Scottish-born head chef Frank Shek. |
72 | 00:03:35,880 | 00:03:37,800 | (SHOUTS IN CHINESE) | (SHOUTS IN CHINESE) |
73 | 00:03:39,840 | 00:03:42,920 | I was born in Scotland, into a little Chinese takeaway | I was born in Scotland, into a little Chinese takeaway |
74 | 00:03:43,120 | 00:03:44,920 | in a small town called Forfar. | in a small town called Forfar. |
75 | 00:03:45,120 | 00:03:49,240 | My parents were from a fishing island culture in Hong Kong. | My parents were from a fishing island culture in Hong Kong. |
76 | 00:03:49,440 | 00:03:53,600 | China Doll showcases a modern take of culinary traditions | China Doll showcases a modern take of culinary traditions |
77 | 00:03:53,800 | 00:03:56,760 | from China, Hong Kong and South East Asia. | from China, Hong Kong and South East Asia. |
78 | 00:03:56,960 | 00:03:58,600 | Frank. Here it is. | Frank. Here it is. |
79 | 00:03:58,800 | 00:04:00,840 | Yes! Thank you. | Yes! Thank you. |
80 | 00:04:01,040 | 00:04:03,640 | I love this particular dish from my grandmother. | I love this particular dish from my grandmother. |
81 | 00:04:03,840 | 00:04:07,120 | Beautiful, and I love that China Doll is, in fact, | Beautiful, and I love that China Doll is, in fact, |
82 | 00:04:07,320 | 00:04:09,720 | an ode to grandmothers and tradition. | an ode to grandmothers and tradition. |
83 | 00:04:10,920 | 00:04:13,320 | The dedicated chefs' line at China Doll | The dedicated chefs' line at China Doll |
84 | 00:04:13,520 | 00:04:16,240 | are a united force to be reckoned with. | are a united force to be reckoned with. |
85 | 00:04:18,000 | 00:04:19,400 | Welcome, China Doll. | Welcome, China Doll. |
86 | 00:04:19,600 | 00:04:22,600 | Chef Frank, can you please talk us through your chefs' line? | Chef Frank, can you please talk us through your chefs' line? |
87 | 00:04:22,800 | 00:04:26,160 | Absolutely, at the end we have Wing, our apprentice chef. | Absolutely, at the end we have Wing, our apprentice chef. |
88 | 00:04:26,360 | 00:04:29,240 | Next we have Wendy, our station chef. | Next we have Wendy, our station chef. |
89 | 00:04:29,440 | 00:04:31,760 | This is Christian, our sous-chef. | This is Christian, our sous-chef. |
90 | 00:04:31,960 | 00:04:35,200 | And I'm Frank Shek, head chef, China Doll. | And I'm Frank Shek, head chef, China Doll. |
91 | 00:04:35,400 | 00:04:37,760 | Please step up, apprentice chef Wing, | Please step up, apprentice chef Wing, |
92 | 00:04:37,960 | 00:04:41,320 | you are first to face off against our four home cooks. | you are first to face off against our four home cooks. |
93 | 00:04:41,520 | 00:04:45,360 | Wing, how do you feel about cooking against our home cooks here? | Wing, how do you feel about cooking against our home cooks here? |
94 | 00:04:45,560 | 00:04:48,200 | A little bit nervous | A little bit nervous |
95 | 00:04:48,400 | 00:04:50,520 | because they are really new to me | because they are really new to me |
96 | 00:04:50,720 | 00:04:54,640 | and I don't know their, ah, background and ability. | and I don't know their, ah, background and ability. |
97 | 00:04:54,840 | 00:04:56,480 | Thank you, Wing. Thank you very much. | Thank you, Wing. Thank you very much. |
98 | 00:04:56,680 | 00:04:58,560 | Now it's time for something to cook. | Now it's time for something to cook. |
99 | 00:04:58,760 | 00:05:02,520 | We want to see a Chinese classic. | We want to see a Chinese classic. |
100 | 00:05:02,720 | 00:05:05,800 | We want to see your version of... | We want to see your version of... |
101 | 00:05:06,000 | 00:05:07,640 | ..char siu. | ..char siu. |
102 | 00:05:07,840 | 00:05:11,120 | Char siu, or Chinese barbecue pork, | Char siu, or Chinese barbecue pork, |
103 | 00:05:11,320 | 00:05:15,400 | is one of the most popular and well-loved dishes of Chinese cuisine. | is one of the most popular and well-loved dishes of Chinese cuisine. |
104 | 00:05:15,600 | 00:05:17,960 | It's traditionally made using pork neck | It's traditionally made using pork neck |
105 | 00:05:18,160 | 00:05:21,240 | with a rich, beautifully flavoursome sauce. | with a rich, beautifully flavoursome sauce. |
106 | 00:05:21,440 | 00:05:24,680 | And tonight the blind-tasting judge is Melissa | And tonight the blind-tasting judge is Melissa |
107 | 00:05:24,880 | 00:05:28,360 | who will taste every dish without knowing who put them on the pass. | who will taste every dish without knowing who put them on the pass. |
108 | 00:05:29,720 | 00:05:32,520 | You have two hours, so let's cook. | You have two hours, so let's cook. |
109 | 00:05:33,680 | 00:05:35,520 | Eventually one of four our home cooks | Eventually one of four our home cooks |
110 | 00:05:35,720 | 00:05:39,040 | will go up against China Doll's head chef, Frank, | will go up against China Doll's head chef, Frank, |
111 | 00:05:39,240 | 00:05:42,160 | but first they need to outcook apprentice chef Wing | but first they need to outcook apprentice chef Wing |
112 | 00:05:42,360 | 00:05:45,600 | and delight the senses of blind-tasting judge Melissa. | and delight the senses of blind-tasting judge Melissa. |
113 | 00:05:47,480 | 00:05:50,840 | I'm making a barbecue pork served with the fried rice. | I'm making a barbecue pork served with the fried rice. |
114 | 00:05:51,040 | 00:05:54,560 | It's, uh, the sauce that goes with the fried rice is sambal. | It's, uh, the sauce that goes with the fried rice is sambal. |
115 | 00:05:54,760 | 00:05:56,720 | Our signature dish is in China Doll. | Our signature dish is in China Doll. |
116 | 00:05:56,920 | 00:05:59,280 | Wing. Yes. Hi, how are you? | Wing. Yes. Hi, how are you? |
117 | 00:05:59,480 | 00:06:01,160 | I'm good. How are you? I'm good. | I'm good. How are you? I'm good. |
118 | 00:06:01,360 | 00:06:03,120 | Do you make this at the restaurant? | Do you make this at the restaurant? |
119 | 00:06:04,400 | 00:06:05,760 | Not really. Oh, really? | Not really. Oh, really? |
120 | 00:06:05,960 | 00:06:07,320 | Yes. (LAUGHS) | Yes. (LAUGHS) |
121 | 00:06:07,520 | 00:06:09,880 | So it's not part of your station at China Doll? | So it's not part of your station at China Doll? |
122 | 00:06:10,080 | 00:06:13,880 | No, I only... er... see my coworker. | No, I only... er... see my coworker. |
123 | 00:06:14,080 | 00:06:15,680 | They... Oh, you've only been watching them? | They... Oh, you've only been watching them? |
124 | 00:06:15,880 | 00:06:16,680 | Yes. | Yes. |
125 | 00:06:16,880 | 00:06:18,480 | What do you think is the most important part | What do you think is the most important part |
126 | 00:06:18,680 | 00:06:20,080 | to getting this dish right? | to getting this dish right? |
127 | 00:06:20,280 | 00:06:22,440 | The most important part is pork | The most important part is pork |
128 | 00:06:22,640 | 00:06:25,760 | because... (LAUGHS) ..they, you ask for... | because... (LAUGHS) ..they, you ask for... |
129 | 00:06:25,960 | 00:06:28,120 | Char siu battle. The char siu. | Char siu battle. The char siu. |
130 | 00:06:28,320 | 00:06:30,320 | That's right, you've got to get it cooked perfectly. | That's right, you've got to get it cooked perfectly. |
131 | 00:06:30,520 | 00:06:32,160 | Do you think you've got enough time? | Do you think you've got enough time? |
132 | 00:06:32,360 | 00:06:34,560 | I think so. I have the team supporting. | I think so. I have the team supporting. |
133 | 00:06:34,760 | 00:06:38,000 | They will yell at me if there's something missing. | They will yell at me if there's something missing. |
134 | 00:06:38,200 | 00:06:40,240 | (LAUGHS) OK, well, good luck. Good luck. | (LAUGHS) OK, well, good luck. Good luck. |
135 | 00:06:40,440 | 00:06:41,560 | Thank you. | Thank you. |
136 | 00:06:41,760 | 00:06:45,160 | Tonight, I need to cook well to make my team and Frank proud. | Tonight, I need to cook well to make my team and Frank proud. |
137 | 00:06:45,360 | 00:06:47,680 | (LAUGHS) I don't have confidence. | (LAUGHS) I don't have confidence. |
138 | 00:06:47,880 | 00:06:50,360 | Can I check the rice? Yeah, you can. | Can I check the rice? Yeah, you can. |
139 | 00:06:54,040 | 00:06:57,520 | So chef Frank, Wing's just said she doesn't usually make it. | So chef Frank, Wing's just said she doesn't usually make it. |
140 | 00:06:57,720 | 00:06:59,800 | How do you feel about that? How do you feel watching Wing? | How do you feel about that? How do you feel watching Wing? |
141 | 00:07:00,000 | 00:07:01,320 | How do you think she's going, as well? | How do you think she's going, as well? |
142 | 00:07:01,520 | 00:07:04,320 | She's very organised, she's always approached work like that | She's very organised, she's always approached work like that |
143 | 00:07:04,520 | 00:07:06,240 | and she likes to keep busy, | and she likes to keep busy, |
144 | 00:07:06,440 | 00:07:09,960 | she never stands still, so this is Wing au natural. | she never stands still, so this is Wing au natural. |
145 | 00:07:12,000 | 00:07:15,000 | So today I'm making my version of char siu bao. | So today I'm making my version of char siu bao. |
146 | 00:07:15,200 | 00:07:19,280 | So I've got a pork belly that I'm gonna marinate in a barbecue sauce | So I've got a pork belly that I'm gonna marinate in a barbecue sauce |
147 | 00:07:19,480 | 00:07:22,680 | and I'm also gonna make a steamed bun to serve it with. | and I'm also gonna make a steamed bun to serve it with. |
148 | 00:07:22,880 | 00:07:25,000 | So my marinade had a lot of different ingredients. | So my marinade had a lot of different ingredients. |
149 | 00:07:25,200 | 00:07:27,240 | It had soy, it had a lot of brown sugar. | It had soy, it had a lot of brown sugar. |
150 | 00:07:27,440 | 00:07:29,880 | Five spice powder and also fermented red tofu. | Five spice powder and also fermented red tofu. |
151 | 00:07:30,080 | 00:07:31,360 | It's like an open steamed bun | It's like an open steamed bun |
152 | 00:07:31,560 | 00:07:33,120 | so a slightly, you know, hipster take on it. | so a slightly, you know, hipster take on it. |
153 | 00:07:33,320 | 00:07:34,800 | So we'll see how it goes. | So we'll see how it goes. |
154 | 00:07:35,000 | 00:07:36,320 | MARK OLIVE: Noby, what's happening here? | MARK OLIVE: Noby, what's happening here? |
155 | 00:07:36,520 | 00:07:38,840 | So I'm making my steamed buns right now. | So I'm making my steamed buns right now. |
156 | 00:07:39,040 | 00:07:41,920 | How is this gonna work? With difficulty. I'm not gonna lie. | How is this gonna work? With difficulty. I'm not gonna lie. |
157 | 00:07:42,120 | 00:07:43,640 | A lot of it is sort of waiting for it to prove | A lot of it is sort of waiting for it to prove |
158 | 00:07:43,840 | 00:07:45,920 | and I've already started on one but I'm not happy with it. | and I've already started on one but I'm not happy with it. |
159 | 00:07:46,120 | 00:07:47,680 | I think the dough is too dry. Right. | I think the dough is too dry. Right. |
160 | 00:07:47,880 | 00:07:50,480 | So I'm gonna have to, like, make it again, add a bit more moisture. | So I'm gonna have to, like, make it again, add a bit more moisture. |
161 | 00:07:50,680 | 00:07:54,160 | So that's obviously gonna eat into that proving time but hopefully... | So that's obviously gonna eat into that proving time but hopefully... |
162 | 00:07:54,360 | 00:07:57,400 | Well, look, I'll check your buns later, so good luck. | Well, look, I'll check your buns later, so good luck. |
163 | 00:07:57,600 | 00:07:59,920 | Only two hours to make this and making like a bread | Only two hours to make this and making like a bread |
164 | 00:08:00,120 | 00:08:03,080 | and having to prove the yeast in the bread and everything | and having to prove the yeast in the bread and everything |
165 | 00:08:03,280 | 00:08:05,760 | like, yeah, I'm worried, but we'll see. | like, yeah, I'm worried, but we'll see. |
166 | 00:08:08,560 | 00:08:09,920 | MELISSA LEONG: What I don't want tonight | MELISSA LEONG: What I don't want tonight |
167 | 00:08:10,120 | 00:08:12,680 | is the wrong cut of pork used in a dish like this. | is the wrong cut of pork used in a dish like this. |
168 | 00:08:12,880 | 00:08:16,160 | Traditionally the best cut for char siu is pork neck. | Traditionally the best cut for char siu is pork neck. |
169 | 00:08:16,360 | 00:08:17,920 | I would accept belly as well | I would accept belly as well |
170 | 00:08:18,120 | 00:08:20,960 | but something that's got a little bit of forgiving fat in there | but something that's got a little bit of forgiving fat in there |
171 | 00:08:21,160 | 00:08:23,520 | because it's about the textures of that succulent meat. | because it's about the textures of that succulent meat. |
172 | 00:08:23,720 | 00:08:25,160 | Beautiful little layers of fat | Beautiful little layers of fat |
173 | 00:08:25,360 | 00:08:28,080 | and that gorgeous caramelised coating over the top. | and that gorgeous caramelised coating over the top. |
174 | 00:08:29,920 | 00:08:34,760 | Tonight I am making barbecue pork with pancakes, chicken livers | Tonight I am making barbecue pork with pancakes, chicken livers |
175 | 00:08:34,960 | 00:08:37,560 | and a shallot and ginger oil. | and a shallot and ginger oil. |
176 | 00:08:38,880 | 00:08:41,200 | So Evelyn, I can see the pork is marinating in there. | So Evelyn, I can see the pork is marinating in there. |
177 | 00:08:41,400 | 00:08:43,160 | What cut of pork are you using? | What cut of pork are you using? |
178 | 00:08:43,360 | 00:08:46,160 | The cut of pork that I'm using is the pork loin | The cut of pork that I'm using is the pork loin |
179 | 00:08:46,360 | 00:08:49,120 | so it's got a bit of fat to it but it's quite lean. | so it's got a bit of fat to it but it's quite lean. |
180 | 00:08:50,680 | 00:08:54,440 | It's not your usual cut of, uh, pork for a char siu, Evelyn. | It's not your usual cut of, uh, pork for a char siu, Evelyn. |
181 | 00:08:54,640 | 00:08:55,920 | Mm-hm, yes. | Mm-hm, yes. |
182 | 00:08:56,120 | 00:08:59,040 | The risk in using the pork loin would be | The risk in using the pork loin would be |
183 | 00:08:59,240 | 00:09:01,400 | for it to be too dry or overcooked | for it to be too dry or overcooked |
184 | 00:09:01,600 | 00:09:03,760 | and for there to be not a good balance | and for there to be not a good balance |
185 | 00:09:03,960 | 00:09:06,560 | between the fat and the lean, meatier parts | between the fat and the lean, meatier parts |
186 | 00:09:06,760 | 00:09:11,560 | but I'm usually pretty good at nailing things the first time. | but I'm usually pretty good at nailing things the first time. |
187 | 00:09:14,600 | 00:09:18,040 | I'll be making barbecue pork and fried rice. | I'll be making barbecue pork and fried rice. |
188 | 00:09:18,240 | 00:09:21,640 | Yun, what kind of char siu are you doing tonight? | Yun, what kind of char siu are you doing tonight? |
189 | 00:09:21,840 | 00:09:24,560 | Uh, I'm doing a twice cooked char siu | Uh, I'm doing a twice cooked char siu |
190 | 00:09:24,760 | 00:09:27,160 | so I'll boil it in the water to get rid of the meaty taste... | so I'll boil it in the water to get rid of the meaty taste... |
191 | 00:09:27,360 | 00:09:28,400 | Of course, yes. | Of course, yes. |
192 | 00:09:28,600 | 00:09:30,720 | ..and then we'll dry it out and spice it up | ..and then we'll dry it out and spice it up |
193 | 00:09:30,920 | 00:09:33,760 | and put it in the oven for a bit of barbecue times. | and put it in the oven for a bit of barbecue times. |
194 | 00:09:33,960 | 00:09:36,080 | Oh, so you're doing sort of roast pork? | Oh, so you're doing sort of roast pork? |
195 | 00:09:36,280 | 00:09:38,600 | Is there anything worrying you about the dish? | Is there anything worrying you about the dish? |
196 | 00:09:38,800 | 00:09:41,800 | I want to get the right crust for the skin | I want to get the right crust for the skin |
197 | 00:09:42,000 | 00:09:45,800 | and still keep the meat really juicy and moist inside | and still keep the meat really juicy and moist inside |
198 | 00:09:46,000 | 00:09:47,760 | so hopefully I can achieve that. | so hopefully I can achieve that. |
199 | 00:09:47,960 | 00:09:49,920 | OK, well, we're just gonna have to wait and see. | OK, well, we're just gonna have to wait and see. |
200 | 00:09:50,120 | 00:09:51,800 | Thank you. Thank you. | Thank you. Thank you. |
201 | 00:09:54,160 | 00:09:58,600 | Tonight, I'm making barbecue pork belly with a pickled vegetable salad | Tonight, I'm making barbecue pork belly with a pickled vegetable salad |
202 | 00:09:58,800 | 00:10:03,200 | and I'm going to blanche the pork belly, marinade for an hour, | and I'm going to blanche the pork belly, marinade for an hour, |
203 | 00:10:03,400 | 00:10:06,440 | then I'm going to barbecue it and then I'm going to stir fry it | then I'm going to barbecue it and then I'm going to stir fry it |
204 | 00:10:06,640 | 00:10:09,480 | with the reduced marinade so it gets all sticky. | with the reduced marinade so it gets all sticky. |
205 | 00:10:09,680 | 00:10:12,040 | I chose to keep the rind on the pork | I chose to keep the rind on the pork |
206 | 00:10:12,240 | 00:10:16,160 | because I wanted to contain the fat layer | because I wanted to contain the fat layer |
207 | 00:10:16,360 | 00:10:19,360 | to make sure that it didn't completely melt away. | to make sure that it didn't completely melt away. |
208 | 00:10:19,560 | 00:10:22,600 | But if the rind isn't cooked enough, it ends up very rubbery. | But if the rind isn't cooked enough, it ends up very rubbery. |
209 | 00:10:22,800 | 00:10:24,960 | It's quite unpleasant. | It's quite unpleasant. |
210 | 00:10:25,160 | 00:10:28,440 | I was worried that that could happen tonight. | I was worried that that could happen tonight. |
211 | 00:10:29,480 | 00:10:31,920 | What's going on? I just saw this plume of smoke happening up here. | What's going on? I just saw this plume of smoke happening up here. |
212 | 00:10:32,120 | 00:10:33,480 | Yes. What happened? | Yes. What happened? |
213 | 00:10:33,680 | 00:10:37,400 | Pork is glossy and succulent looking. Risky move. | Pork is glossy and succulent looking. Risky move. |
214 | 00:10:37,600 | 00:10:40,280 | Is the rind going to be cooked enough? | Is the rind going to be cooked enough? |
215 | 00:10:46,560 | 00:10:47,960 | Guys, one hour left! | Guys, one hour left! |
216 | 00:10:48,160 | 00:10:51,520 | It's Chinese week, our four home cooks and apprentice chef Wing | It's Chinese week, our four home cooks and apprentice chef Wing |
217 | 00:10:51,720 | 00:10:53,960 | are halfway through the char siu challenge. | are halfway through the char siu challenge. |
218 | 00:10:54,160 | 00:10:57,240 | Tonight, it's all about cooking the perfect piece of pork | Tonight, it's all about cooking the perfect piece of pork |
219 | 00:10:57,440 | 00:10:59,840 | and things are really steaming up. | and things are really steaming up. |
220 | 00:11:01,600 | 00:11:04,640 | Well, Melissa, what kind of cuts of pork are you looking for? | Well, Melissa, what kind of cuts of pork are you looking for? |
221 | 00:11:04,840 | 00:11:07,320 | Oh, well, I love pork neck char siu, | Oh, well, I love pork neck char siu, |
222 | 00:11:07,520 | 00:11:10,240 | I think it's the best possible cut for char siu | I think it's the best possible cut for char siu |
223 | 00:11:10,440 | 00:11:12,520 | because it has a lot of connective fat. | because it has a lot of connective fat. |
224 | 00:11:12,720 | 00:11:14,360 | Pork belly is also pretty good | Pork belly is also pretty good |
225 | 00:11:14,560 | 00:11:18,320 | and you get that really succulent porky, you know, sort of result. | and you get that really succulent porky, you know, sort of result. |
226 | 00:11:18,520 | 00:11:20,800 | Mm, OK, that's interesting. We better get back out there. | Mm, OK, that's interesting. We better get back out there. |
227 | 00:11:23,360 | 00:11:27,240 | The trickiest part could be making sure the pork is juicy. | The trickiest part could be making sure the pork is juicy. |
228 | 00:11:27,440 | 00:11:30,120 | At the moment, I've marinated the pork, | At the moment, I've marinated the pork, |
229 | 00:11:30,320 | 00:11:33,080 | I've marinated the chicken livers | I've marinated the chicken livers |
230 | 00:11:33,280 | 00:11:34,960 | and I'm starting to do the pancakes. | and I'm starting to do the pancakes. |
231 | 00:11:37,560 | 00:11:40,720 | NOBY: So right now, I've just finished rolling out my steamed buns | NOBY: So right now, I've just finished rolling out my steamed buns |
232 | 00:11:40,920 | 00:11:43,880 | and so they're proving again for the second time. | and so they're proving again for the second time. |
233 | 00:11:44,080 | 00:11:46,280 | I think definitely better than the first batch of dough | I think definitely better than the first batch of dough |
234 | 00:11:46,480 | 00:11:48,560 | and let's just hope they have enough time to kind of prove | and let's just hope they have enough time to kind of prove |
235 | 00:11:48,760 | 00:11:50,640 | and get to that nice fluffy stage. | and get to that nice fluffy stage. |
236 | 00:11:50,840 | 00:11:55,880 | I'm not getting as much on the skin as I would want. | I'm not getting as much on the skin as I would want. |
237 | 00:11:56,080 | 00:11:59,480 | Normally when I cook the pork belly I would barbecue it. | Normally when I cook the pork belly I would barbecue it. |
238 | 00:11:59,680 | 00:12:02,680 | And I was using a grill plate in the kitchen today | And I was using a grill plate in the kitchen today |
239 | 00:12:02,880 | 00:12:08,400 | which didn't really get as hot as the barbecue normally would. | which didn't really get as hot as the barbecue normally would. |
240 | 00:12:08,600 | 00:12:10,680 | I needed to come up with another strategy | I needed to come up with another strategy |
241 | 00:12:10,880 | 00:12:12,880 | to still achieve the end result | to still achieve the end result |
242 | 00:12:13,080 | 00:12:17,320 | and that was to cook it in the oven under the grill. | and that was to cook it in the oven under the grill. |
243 | 00:12:30,080 | 00:12:33,480 | YUN: My rice is a bit too soft so I'm trying to dry it | YUN: My rice is a bit too soft so I'm trying to dry it |
244 | 00:12:33,680 | 00:12:35,360 | and at the same time cooking another one. | and at the same time cooking another one. |
245 | 00:12:35,560 | 00:12:37,680 | Hopefully I have enough time. | Hopefully I have enough time. |
246 | 00:12:37,880 | 00:12:40,120 | Wing, you got this really nice set-up with the fan here | Wing, you got this really nice set-up with the fan here |
247 | 00:12:40,320 | 00:12:41,600 | cooling down the rice. | cooling down the rice. |
248 | 00:12:41,800 | 00:12:43,480 | The first for to dry the rice. | The first for to dry the rice. |
249 | 00:12:43,680 | 00:12:46,080 | We can't cook it when it really wet. | We can't cook it when it really wet. |
250 | 00:12:46,280 | 00:12:49,960 | So I use the fan to get the air in. Mm. | So I use the fan to get the air in. Mm. |
251 | 00:12:50,160 | 00:12:51,960 | You know you've got about 30 minutes left. | You know you've got about 30 minutes left. |
252 | 00:12:52,160 | 00:12:54,160 | Do you think the rice is gonna be cool by then? | Do you think the rice is gonna be cool by then? |
253 | 00:12:54,360 | 00:12:57,240 | You got time to make a good fried rice? | You got time to make a good fried rice? |
254 | 00:12:57,440 | 00:12:59,680 | I think so. Yeah, that's why we get the fan. | I think so. Yeah, that's why we get the fan. |
255 | 00:12:59,880 | 00:13:01,960 | OK, yeah, well, good luck. Thank you very much. | OK, yeah, well, good luck. Thank you very much. |
256 | 00:13:03,440 | 00:13:06,160 | MARK OLIVE: Noby, what's going on? I just saw these plumes happening out here. | MARK OLIVE: Noby, what's going on? I just saw these plumes happening out here. |
257 | 00:13:06,360 | 00:13:07,640 | Yes. What's happened? | Yes. What's happened? |
258 | 00:13:07,840 | 00:13:09,240 | So yeah, I've just flipped it over | So yeah, I've just flipped it over |
259 | 00:13:09,440 | 00:13:11,480 | but you can see it's starting to burn on the sides there. | but you can see it's starting to burn on the sides there. |
260 | 00:13:11,680 | 00:13:13,280 | Yeah. Which is quite nice. | Yeah. Which is quite nice. |
261 | 00:13:13,480 | 00:13:14,760 | Well, good luck. Keep it going. | Well, good luck. Keep it going. |
262 | 00:13:14,960 | 00:13:16,840 | You've got less than 30 minutes. Cheers. | You've got less than 30 minutes. Cheers. |
263 | 00:13:17,040 | 00:13:20,280 | I want my pork to be very nicely charred on the outside | I want my pork to be very nicely charred on the outside |
264 | 00:13:20,480 | 00:13:22,160 | but also still quite tender on the inside. | but also still quite tender on the inside. |
265 | 00:13:22,360 | 00:13:25,240 | Hopefully the fattiness of the pork belly will really help that happen. | Hopefully the fattiness of the pork belly will really help that happen. |
266 | 00:13:28,520 | 00:13:32,520 | I keep staring at the meat because I'm thinking about how to cut it. | I keep staring at the meat because I'm thinking about how to cut it. |
267 | 00:13:32,720 | 00:13:34,000 | What's up with this? | What's up with this? |
268 | 00:13:34,200 | 00:13:37,760 | I'm thinking about cutting it from here and there | I'm thinking about cutting it from here and there |
269 | 00:13:37,960 | 00:13:39,880 | so it's this middle part. | so it's this middle part. |
270 | 00:13:40,080 | 00:13:43,080 | That looks the side with more meat than fat. | That looks the side with more meat than fat. |
271 | 00:13:43,280 | 00:13:44,960 | Yeah. | Yeah. |
272 | 00:13:45,160 | 00:13:47,200 | But, uh, yeah, OK. | But, uh, yeah, OK. |
273 | 00:13:47,400 | 00:13:49,240 | It's up to you. | It's up to you. |
274 | 00:13:49,440 | 00:13:52,000 | As long as it's not dry char siu. OK. | As long as it's not dry char siu. OK. |
275 | 00:13:52,200 | 00:13:53,920 | OK? Yes, thanks. | OK? Yes, thanks. |
276 | 00:13:56,600 | 00:13:59,800 | There's 10 minutes to go! 10 minutes! | There's 10 minutes to go! 10 minutes! |
277 | 00:14:01,360 | 00:14:04,040 | SCOTT: It was in the oven, I couldn't get enough heat. | SCOTT: It was in the oven, I couldn't get enough heat. |
278 | 00:14:04,240 | 00:14:06,080 | One of the things I was concerned about tonight - | One of the things I was concerned about tonight - |
279 | 00:14:06,280 | 00:14:09,560 | is the rind going to be cooked enough? | is the rind going to be cooked enough? |
280 | 00:14:12,000 | 00:14:14,920 | So if the rind's not cooked the worst thing that could happen, | So if the rind's not cooked the worst thing that could happen, |
281 | 00:14:15,120 | 00:14:18,080 | it's very chewy in the mouth, it's quite unpleasant. | it's very chewy in the mouth, it's quite unpleasant. |
282 | 00:14:28,040 | 00:14:30,000 | Three are good, one dud. | Three are good, one dud. |
283 | 00:14:32,400 | 00:14:35,640 | Well, I cut it open and it's still a bit pink in there. | Well, I cut it open and it's still a bit pink in there. |
284 | 00:14:35,840 | 00:14:38,440 | I planned to cook the pork twice. | I planned to cook the pork twice. |
285 | 00:14:38,640 | 00:14:41,520 | Now I have done it for the third time. | Now I have done it for the third time. |
286 | 00:14:45,880 | 00:14:48,680 | CHEF SHEK: Let's go, Wing, come on come on! We can do this! | CHEF SHEK: Let's go, Wing, come on come on! We can do this! |
287 | 00:14:48,880 | 00:14:52,320 | DAN HONG: Two minutes to go, guys. Two minutes to go. | DAN HONG: Two minutes to go, guys. Two minutes to go. |
288 | 00:14:52,520 | 00:14:54,800 | You should be plating up right now. | You should be plating up right now. |
289 | 00:14:57,160 | 00:14:59,200 | Oh. OK, good. WING: Yeah. | Oh. OK, good. WING: Yeah. |
290 | 00:15:02,720 | 00:15:05,160 | MARK OLIVE: Come on, Yun. Under a minute. | MARK OLIVE: Come on, Yun. Under a minute. |
291 | 00:15:09,400 | 00:15:12,000 | MARK AND DAN HONG: 30 seconds! | MARK AND DAN HONG: 30 seconds! |
292 | 00:15:13,840 | 00:15:16,200 | Evelyn's on her way to the pass. | Evelyn's on her way to the pass. |
293 | 00:15:19,560 | 00:15:22,280 | Scott's on his way. Come on, guys. | Scott's on his way. Come on, guys. |
294 | 00:15:27,760 | 00:15:29,680 | Come on, Wing. (CHEFS CHEER) | Come on, Wing. (CHEFS CHEER) |
295 | 00:15:29,880 | 00:15:31,760 | 10 seconds, Wing, you better hoof it. | 10 seconds, Wing, you better hoof it. |
296 | 00:15:33,120 | 00:15:34,640 | Go, go, go. | Go, go, go. |
297 | 00:15:36,200 | 00:15:37,480 | Well done, Wing! | Well done, Wing! |
298 | 00:15:37,680 | 00:15:39,240 | (ALL CONGRATULATE EACH OTHER) | (ALL CONGRATULATE EACH OTHER) |
299 | 00:15:43,160 | 00:15:45,120 | Buns turned out OK in the end. | Buns turned out OK in the end. |
300 | 00:15:45,320 | 00:15:47,640 | I had to make the dough a second time around. | I had to make the dough a second time around. |
301 | 00:15:47,840 | 00:15:49,960 | They're quite humungous, so hopefully Melissa's hungry, | They're quite humungous, so hopefully Melissa's hungry, |
302 | 00:15:50,160 | 00:15:51,360 | but we'll see. | but we'll see. |
303 | 00:15:51,560 | 00:15:54,920 | All our efforts can beat everything, I think. | All our efforts can beat everything, I think. |
304 | 00:15:55,120 | 00:15:57,920 | Not only my efforts, all my team's efforts. | Not only my efforts, all my team's efforts. |
305 | 00:16:03,040 | 00:16:04,320 | It's Chinese week | It's Chinese week |
306 | 00:16:04,520 | 00:16:08,000 | and our four passionate home cooks and China Doll's apprentice chef Wing | and our four passionate home cooks and China Doll's apprentice chef Wing |
307 | 00:16:08,200 | 00:16:12,040 | have just battled to produce their versions of the classic char siu. | have just battled to produce their versions of the classic char siu. |
308 | 00:16:12,240 | 00:16:16,000 | Now it's time for our blind-tasting judge Melissa to try their dishes. | Now it's time for our blind-tasting judge Melissa to try their dishes. |
309 | 00:16:16,200 | 00:16:18,600 | Oh! It's been killing me in there. | Oh! It's been killing me in there. |
310 | 00:16:18,840 | 00:16:23,640 | All I can smell is this beautiful, beautiful sweet smell of roasting pork. | All I can smell is this beautiful, beautiful sweet smell of roasting pork. |
311 | 00:16:23,840 | 00:16:25,480 | This looks really wonderful, | This looks really wonderful, |
312 | 00:16:25,680 | 00:16:28,960 | I'm seeing lots of colour and texture which is a lovely thing, | I'm seeing lots of colour and texture which is a lovely thing, |
313 | 00:16:29,160 | 00:16:31,080 | so, brilliant. | so, brilliant. |
314 | 00:16:32,480 | 00:16:35,960 | MARK OLIVE: Pork belly buns. Or gua bao. | MARK OLIVE: Pork belly buns. Or gua bao. |
315 | 00:16:36,160 | 00:16:38,880 | These are some... big buns. | These are some... big buns. |
316 | 00:16:39,080 | 00:16:42,640 | They're the biggest baos I've ever seen, they're huge! | They're the biggest baos I've ever seen, they're huge! |
317 | 00:16:42,840 | 00:16:45,320 | Yeah, it's a burger bao! Oh, man. | Yeah, it's a burger bao! Oh, man. |
318 | 00:16:47,640 | 00:16:51,120 | Possibly cut a bit too thick, the old char siu. | Possibly cut a bit too thick, the old char siu. |
319 | 00:16:51,320 | 00:16:53,120 | Could have been a bit thinner? | Could have been a bit thinner? |
320 | 00:16:54,160 | 00:16:56,480 | You have to think about how much you can fit in your mouth | You have to think about how much you can fit in your mouth |
321 | 00:16:56,680 | 00:16:58,920 | and I'm sorry but my mouth isn't that big. | and I'm sorry but my mouth isn't that big. |
322 | 00:16:59,120 | 00:17:03,280 | The bun itself is not the lightest bao I've ever had | The bun itself is not the lightest bao I've ever had |
323 | 00:17:03,480 | 00:17:04,880 | but that's... it's fine. | but that's... it's fine. |
324 | 00:17:05,080 | 00:17:09,720 | The pork was really lovely and juicy and the glaze was quite pleasing. | The pork was really lovely and juicy and the glaze was quite pleasing. |
325 | 00:17:09,920 | 00:17:12,240 | The flavours in this plate are lovely. | The flavours in this plate are lovely. |
326 | 00:17:12,440 | 00:17:14,640 | Onto the next one, Melissa. | Onto the next one, Melissa. |
327 | 00:17:14,840 | 00:17:19,720 | This is barbecue pork belly with a corn and pea fried rice. | This is barbecue pork belly with a corn and pea fried rice. |
328 | 00:17:19,920 | 00:17:21,600 | OK. | OK. |
329 | 00:17:21,800 | 00:17:24,600 | The presentation isn't the strong point here. | The presentation isn't the strong point here. |
330 | 00:17:32,400 | 00:17:35,960 | Unfortunately, the char siu is a little dry | Unfortunately, the char siu is a little dry |
331 | 00:17:36,160 | 00:17:38,840 | and I'm not getting a lot of joy from that. | and I'm not getting a lot of joy from that. |
332 | 00:17:39,040 | 00:17:43,400 | But what I love about this dish is the rice. | But what I love about this dish is the rice. |
333 | 00:17:43,600 | 00:17:46,240 | There's so much flavour, great balance of spice | There's so much flavour, great balance of spice |
334 | 00:17:46,440 | 00:17:48,360 | and the texture of the rice was gorgeous. | and the texture of the rice was gorgeous. |
335 | 00:17:48,560 | 00:17:50,720 | OK, well, let's try the next one, then. | OK, well, let's try the next one, then. |
336 | 00:17:52,760 | 00:17:55,880 | This is barbecue pork with prawn fried rice. | This is barbecue pork with prawn fried rice. |
337 | 00:17:58,280 | 00:18:00,480 | The pork is glossy and succulent looking. | The pork is glossy and succulent looking. |
338 | 00:18:00,680 | 00:18:03,560 | And it's belly and neck. Oh! | And it's belly and neck. Oh! |
339 | 00:18:10,120 | 00:18:12,880 | The flavours are really beautiful, little bit of spice. | The flavours are really beautiful, little bit of spice. |
340 | 00:18:15,360 | 00:18:17,480 | The sambal was a lovely touch. | The sambal was a lovely touch. |
341 | 00:18:17,680 | 00:18:20,080 | Little bit of heat but not too much. | Little bit of heat but not too much. |
342 | 00:18:20,280 | 00:18:23,680 | The sambal was actually made from scratch. | The sambal was actually made from scratch. |
343 | 00:18:23,880 | 00:18:25,240 | Really? Yep. | Really? Yep. |
344 | 00:18:25,440 | 00:18:27,400 | I would have liked to see a little extra on the side. | I would have liked to see a little extra on the side. |
345 | 00:18:27,600 | 00:18:29,040 | Or a little dolloped on top. Ah, yeah. | Or a little dolloped on top. Ah, yeah. |
346 | 00:18:29,240 | 00:18:31,160 | Just to really tell me that they've put the effort | Just to really tell me that they've put the effort |
347 | 00:18:31,360 | 00:18:34,440 | into making that particular element from scratch. | into making that particular element from scratch. |
348 | 00:18:34,640 | 00:18:39,800 | But overall the treatment of this pork in this dish - fantastic. | But overall the treatment of this pork in this dish - fantastic. |
349 | 00:18:42,040 | 00:18:46,480 | This is barbecued pork with pickled vegetable salad. | This is barbecued pork with pickled vegetable salad. |
350 | 00:18:48,200 | 00:18:51,440 | That's a really big fat cap and the rind is on. | That's a really big fat cap and the rind is on. |
351 | 00:18:51,640 | 00:18:53,680 | Yeah, I mean... Risky move. | Yeah, I mean... Risky move. |
352 | 00:18:58,840 | 00:19:01,000 | (BOTH CHUCKLE) | (BOTH CHUCKLE) |
353 | 00:19:01,200 | 00:19:03,840 | She could have had a pedicure while chewing that. | She could have had a pedicure while chewing that. |
354 | 00:19:05,160 | 00:19:07,160 | The pickled veg was a really smart idea. | The pickled veg was a really smart idea. |
355 | 00:19:07,360 | 00:19:09,360 | The acidity and the brightness of that | The acidity and the brightness of that |
356 | 00:19:09,560 | 00:19:12,720 | does help to cut the richness of the pork. | does help to cut the richness of the pork. |
357 | 00:19:12,920 | 00:19:15,920 | The flavour of the pork itself was lovely. | The flavour of the pork itself was lovely. |
358 | 00:19:16,120 | 00:19:18,840 | Why, oh, why did they keep the rind on? | Why, oh, why did they keep the rind on? |
359 | 00:19:20,800 | 00:19:23,800 | This is barbecue pork and chicken liver pancakes. | This is barbecue pork and chicken liver pancakes. |
360 | 00:19:24,000 | 00:19:26,480 | Looks wise, the glossy looking pork | Looks wise, the glossy looking pork |
361 | 00:19:26,680 | 00:19:32,360 | and these little finely slices apple pieces - lovely. | and these little finely slices apple pieces - lovely. |
362 | 00:19:36,600 | 00:19:38,080 | OK. | OK. |
363 | 00:19:44,480 | 00:19:46,560 | The livers were gorgeous. Perfect. | The livers were gorgeous. Perfect. |
364 | 00:19:46,760 | 00:19:48,920 | I would not personally have chosen loin | I would not personally have chosen loin |
365 | 00:19:49,120 | 00:19:52,160 | even though there is a bit of a fat cap on the top. | even though there is a bit of a fat cap on the top. |
366 | 00:19:52,360 | 00:19:55,760 | And I wasn't tasting as much of the five spice or the sweetness | And I wasn't tasting as much of the five spice or the sweetness |
367 | 00:19:55,960 | 00:19:59,040 | and Chinese food is all about balance. | and Chinese food is all about balance. |
368 | 00:19:59,240 | 00:20:03,200 | Well, Melissa, you've got five very different plates of char siu | Well, Melissa, you've got five very different plates of char siu |
369 | 00:20:03,400 | 00:20:04,800 | on the pass | on the pass |
370 | 00:20:05,000 | 00:20:07,800 | and it all comes down to you. | and it all comes down to you. |
371 | 00:20:14,960 | 00:20:17,760 | Our four home cooks have just taken on apprentice chef Wing | Our four home cooks have just taken on apprentice chef Wing |
372 | 00:20:17,960 | 00:20:20,440 | from Sydney restaurant China Doll. | from Sydney restaurant China Doll. |
373 | 00:20:20,640 | 00:20:23,840 | Blind-tasting judge Melissa has tried all five dishes | Blind-tasting judge Melissa has tried all five dishes |
374 | 00:20:24,040 | 00:20:25,400 | without knowing who cooked them | without knowing who cooked them |
375 | 00:20:25,600 | 00:20:29,120 | and is ready to announce the best plate on the pass. | and is ready to announce the best plate on the pass. |
376 | 00:20:29,320 | 00:20:32,160 | And apprentice chef Wing is feeling the nerves. | And apprentice chef Wing is feeling the nerves. |
377 | 00:20:32,360 | 00:20:36,400 | I'm nervous because I need to make Frank proud. | I'm nervous because I need to make Frank proud. |
378 | 00:20:36,600 | 00:20:41,400 | Well, it's night one of Chinese week and what better way to start | Well, it's night one of Chinese week and what better way to start |
379 | 00:20:41,600 | 00:20:45,320 | than a Chinese barbecue classic, char siu pork? | than a Chinese barbecue classic, char siu pork? |
380 | 00:20:46,560 | 00:20:48,720 | Home cooks, how do you think we all went? | Home cooks, how do you think we all went? |
381 | 00:20:48,920 | 00:20:51,440 | Um, I think I had a few struggles | Um, I think I had a few struggles |
382 | 00:20:51,640 | 00:20:55,400 | but in the end, I was quite happy what I put out on the plate. | but in the end, I was quite happy what I put out on the plate. |
383 | 00:20:55,600 | 00:20:56,520 | Wing? | Wing? |
384 | 00:20:56,720 | 00:20:58,800 | This one is tough, very tough for me | This one is tough, very tough for me |
385 | 00:20:59,000 | 00:21:02,880 | but I have a good team to support me. | but I have a good team to support me. |
386 | 00:21:03,080 | 00:21:06,800 | So, the best plate on the pass for me tonight is... | So, the best plate on the pass for me tonight is... |
387 | 00:21:10,760 | 00:21:14,000 | ..barbecue pork and prawn fried rice. | ..barbecue pork and prawn fried rice. |
388 | 00:21:15,840 | 00:21:17,320 | Thank you! | Thank you! |
389 | 00:21:17,520 | 00:21:19,240 | (LAUGHTER AND APPLAUSE) | (LAUGHTER AND APPLAUSE) |
390 | 00:21:23,400 | 00:21:25,360 | DAN HONG: You go, girl! | DAN HONG: You go, girl! |
391 | 00:21:25,560 | 00:21:27,400 | Congratulations, Wing. | Congratulations, Wing. |
392 | 00:21:27,600 | 00:21:29,000 | How are you feeling? | How are you feeling? |
393 | 00:21:29,200 | 00:21:31,400 | I'm feeling great. (LAUGHTER) | I'm feeling great. (LAUGHTER) |
394 | 00:21:31,600 | 00:21:34,000 | Never been, like, that happy. | Never been, like, that happy. |
395 | 00:21:34,200 | 00:21:35,840 | Thank you. | Thank you. |
396 | 00:21:36,040 | 00:21:39,880 | I never think I can cook the good dishes. | I never think I can cook the good dishes. |
397 | 00:21:40,080 | 00:21:42,560 | I don't have confidence. I don't. | I don't have confidence. I don't. |
398 | 00:21:42,760 | 00:21:47,000 | Wing... this is not just good, this was great. | Wing... this is not just good, this was great. |
399 | 00:21:47,200 | 00:21:49,960 | Frank, how are you feeling? | Frank, how are you feeling? |
400 | 00:21:50,160 | 00:21:52,320 | It's just really touching how... | It's just really touching how... |
401 | 00:21:52,520 | 00:21:55,960 | ..when Wing explains that she had no confidence going into the cook | ..when Wing explains that she had no confidence going into the cook |
402 | 00:21:56,160 | 00:21:59,320 | but she instils that confidence from us, um... (CLEARS THROAT) | but she instils that confidence from us, um... (CLEARS THROAT) |
403 | 00:21:59,520 | 00:22:01,400 | ..that means a lot to us, to China Doll. | ..that means a lot to us, to China Doll. |
404 | 00:22:01,600 | 00:22:04,240 | And who knew how versatile char siu could be, | And who knew how versatile char siu could be, |
405 | 00:22:04,440 | 00:22:06,240 | just looking at the different interpretations. | just looking at the different interpretations. |
406 | 00:22:06,440 | 00:22:08,040 | So well done to everyone. | So well done to everyone. |
407 | 00:22:12,640 | 00:22:17,920 | Well, the plate that did not stack up for me this evening is... | Well, the plate that did not stack up for me this evening is... |
408 | 00:22:19,200 | 00:22:23,400 | ..the barbecue pork with corn and pea fried rice. | ..the barbecue pork with corn and pea fried rice. |
409 | 00:22:23,600 | 00:22:26,080 | Whose is that? Mine. | Whose is that? Mine. |
410 | 00:22:27,400 | 00:22:29,200 | I'm sorry, Yun. | I'm sorry, Yun. |
411 | 00:22:29,400 | 00:22:31,560 | Thank you. Are you OK? | Thank you. Are you OK? |
412 | 00:22:31,760 | 00:22:32,600 | Yeah. | Yeah. |
413 | 00:22:32,800 | 00:22:37,080 | I think I did my best and I really enjoyed it. | I think I did my best and I really enjoyed it. |
414 | 00:22:37,280 | 00:22:39,320 | I think one tip for next time is... | I think one tip for next time is... |
415 | 00:22:39,520 | 00:22:42,000 | ..pork belly is such a beautiful, succulent cut | ..pork belly is such a beautiful, succulent cut |
416 | 00:22:42,200 | 00:22:45,040 | and I would have liked to have seen a little bit more of that moisture | and I would have liked to have seen a little bit more of that moisture |
417 | 00:22:45,240 | 00:22:46,560 | left in the pork | left in the pork |
418 | 00:22:46,760 | 00:22:49,400 | and otherwise, I loved that fried rice. | and otherwise, I loved that fried rice. |
419 | 00:22:49,600 | 00:22:51,000 | Thank you. | Thank you. |
420 | 00:22:51,200 | 00:22:53,880 | So sorry, Yun, that means you are going home tonight | So sorry, Yun, that means you are going home tonight |
421 | 00:22:54,080 | 00:22:57,120 | but congratulations, China Doll and Wing, | but congratulations, China Doll and Wing, |
422 | 00:22:57,320 | 00:22:59,080 | you had the best plate on the pass! | you had the best plate on the pass! |
423 | 00:23:03,960 | 00:23:05,400 | Congratulations. Thank you. | Congratulations. Thank you. |
424 | 00:23:05,600 | 00:23:07,360 | (CHEERING) Well done. | (CHEERING) Well done. |
425 | 00:23:07,560 | 00:23:09,560 | Next time... I'm so confident. | Next time... I'm so confident. |
426 | 00:23:09,760 | 00:23:11,200 | You're that confident? | You're that confident? |
427 | 00:23:11,400 | 00:23:13,640 | I hope this fish dish can do it. So many things can go wrong. | I hope this fish dish can do it. So many things can go wrong. |
428 | 00:23:13,840 | 00:23:16,680 | I didn't cook it for as long over the steam. | I didn't cook it for as long over the steam. |
429 | 00:23:16,880 | 00:23:18,920 | Looks a bit dry around the edges? | Looks a bit dry around the edges? |
430 | 00:23:19,120 | 00:23:21,280 | It's meant to be quite intense and quite spicy. | It's meant to be quite intense and quite spicy. |
431 | 00:23:21,480 | 00:23:22,960 | (COUGHS) | (COUGHS) |
432 | 00:23:23,160 | 00:23:24,640 | Then later in the week... | Then later in the week... |
433 | 00:23:24,840 | 00:23:26,280 | Hello, Frank. Oh. | Hello, Frank. Oh. |
434 | 00:23:26,480 | 00:23:30,120 | ..join us to explore the incredible menu from top restaurant China Doll. | ..join us to explore the incredible menu from top restaurant China Doll. |
435 | 00:23:30,320 | 00:23:33,680 | Spectacular! I've never eaten Alaskan crab. | Spectacular! I've never eaten Alaskan crab. |
436 | 00:23:33,880 | 00:23:35,720 | This is the bomb. (LAUGHS) | This is the bomb. (LAUGHS) |