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1 00:00:02,200 00:00:04,000 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:04,200 00:00:05,960 we're celebrating Chinese cuisine, we're celebrating Chinese cuisine,
3 00:00:06,160 00:00:08,440 one of Australia's most popular. 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. 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) I cannot even tell you. (LAUGHS)
6 00:00:12,760 00:00:15,200 The competition saw four home cooks The competition saw four home cooks
7 00:00:15,400 00:00:18,000 battle against the chefs' line from China Doll. 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. 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. Frank, I loved everything about your dish.
10 00:00:23,760 00:00:25,040 Thank you, Melissa. Thank you, Melissa.
11 00:00:25,240 00:00:27,560 Tonight I'm heading to China Doll in Sydney 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... to meet the head chef Frank Shek...
13 00:00:29,400 00:00:30,360 How are you? How are you?
14 00:00:30,560 00:00:32,320 Expect to have an assault on your senses. Expect to have an assault on your senses.
15 00:00:32,520 00:00:33,320 ..his team... ..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. 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 ..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. is one of Australia's most popular Chinese restaurants.
19 00:00:42,440 00:00:43,600 Wow, that's good fish! Wow, that's good fish!
20 00:00:43,800 00:00:45,520 I've never eaten Alaskan crab. I've never eaten Alaskan crab.
21 00:00:45,720 00:00:47,760 It's heart stoppingly good, Frank. It's heart stoppingly good, Frank.
22 00:00:56,000 00:00:58,680 We've always been an adventurous food nation, We've always been an adventurous food nation,
23 00:00:58,880 00:01:00,440 embracing new flavours embracing new flavours
24 00:01:00,640 00:01:02,680 from the many corners of the world. 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 In Australia, one of our most successful and widespread cuisines
26 00:01:06,440 00:01:07,960 is Chinese - is Chinese -
27 00:01:08,160 00:01:10,640 for many of us, our first taste of the exotic. 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 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. 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, Now he's head chef at one of the most renowned Sydney restaurants,
31 00:01:20,840 00:01:22,200 China Doll. China Doll.
32 00:01:22,400 00:01:26,520 Located on the historic Finger Wharf in Woolloomooloo Sydney, Located on the historic Finger Wharf in Woolloomooloo Sydney,
33 00:01:26,720 00:01:28,680 China Doll is a thriving restaurant China Doll is a thriving restaurant
34 00:01:28,880 00:01:30,840 offering diners a culinary feast offering diners a culinary feast
35 00:01:31,040 00:01:34,800 from one of the world's most loved cuisines, Chinese. 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. New order! Four people, sashimi, two scallops.
37 00:01:38,840 00:01:41,440 This award winning restaurant uses classic flavours, This award winning restaurant uses classic flavours,
38 00:01:41,640 00:01:45,600 fresh produce and a masterful cooking technique. 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. 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. 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? Frank Shek. How are you?
42 00:01:54,680 00:01:56,160 I'm well. Lovely to see you again. I'm well. Lovely to see you again.
43 00:01:56,360 00:01:57,800 Lovely to be here at China Doll. 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? 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 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 uh, with my grandparents in Scotland
47 00:02:05,800 00:02:09,280 and, uh, my formative training years were there. and, uh, my formative training years were there.
48 00:02:09,480 00:02:11,280 In the same footsteps as my grandparents, 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 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. 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. 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. 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, 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. Nepalese, Bangladesh, Chinese, Shanghai, Scottish.
55 00:02:29,200 00:02:30,920 And we all cook for each other 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. 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, 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. 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. What a chef. He is so experienced.
60 00:02:43,480 00:02:45,080 He's from Shanghai in China 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 and there's very little this guy doesn't know
62 00:02:47,680 00:02:48,840 about Chinese food. about Chinese food.
63 00:02:49,040 00:02:50,520 And I've learned heaps off him. 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? 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? Ah, five years. Five years?
66 00:02:56,360 00:02:58,600 And you, I believe, are the wok king? And you, I believe, are the wok king?
67 00:02:58,800 00:03:00,240 (LAUGHS) Yes. (LAUGHS) Yes.
68 00:03:00,440 00:03:02,480 This week in the Chefs' Line kitchen, This week in the Chefs' Line kitchen,
69 00:03:02,680 00:03:04,720 the wok king was out of his element, 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. 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 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. 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? Do you cook this recipe much at China Doll?
74 00:03:15,200 00:03:16,200 Actually, no. Actually, no.
75 00:03:16,440 00:03:18,880 So this will be a little challenging for you because you...? Yes. 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... Despite his team backing him all the way...
77 00:03:21,360 00:03:24,440 Go, go, go, Chris! Speed up! Go, go, go, Chris! Speed up!
78 00:03:24,640 00:03:26,520 ..Chris's dumplings were beaten at the pass ..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. 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. 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. 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 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, 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. 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 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. 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 The Alaskan crab is, uh, different for us
88 00:03:56,880 00:03:59,440 because of its skeletal structure, because of its skeletal structure,
89 00:03:59,640 00:04:01,920 and it's a good entry level crab and it's a good entry level crab
90 00:04:02,120 00:04:04,360 for those who find eating crab confronting for those who find eating crab confronting
91 00:04:04,560 00:04:07,200 because it does take a certain skill 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 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 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 and made it easier by splitting along the shell
95 00:04:17,040 00:04:18,240 with a pair of kitchen scissors 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 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. and they've got access to the sweet juicy crab meat.
98 00:04:24,320 00:04:25,320 So clever. So clever.
99 00:04:25,520 00:04:29,840 After the crab legs are steamed and cut into serving pieces, 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 they're then tossed in eggwhite and potato starch
101 00:04:32,920 00:04:35,040 and placed in the fryer. and placed in the fryer.
102 00:04:35,240 00:04:37,120 That's spectacular It is. It is. 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. 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. 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. 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. But for this its perfect.
107 00:04:50,200 00:04:51,600 Yes, it's very good. Yes, it's very good.
108 00:04:51,800 00:04:55,160 Garlic and chilli? Yeah, garlic and chilli diced. Garlic and chilli? Yeah, garlic and chilli diced.
109 00:04:57,560 00:05:00,360 Shao hsing. Shao hsing wine. Shao hsing. Shao hsing wine.
110 00:05:00,560 00:05:02,400 That's a beautiful perfumed wine, isn't it? That's a beautiful perfumed wine, isn't it?
111 00:05:02,600 00:05:04,920 The cooking wine of China. Yes. The cooking wine of China. Yes.
112 00:05:05,120 00:05:07,960 That's so exciting. This is what? That's so exciting. This is what?
113 00:05:08,160 00:05:10,760 This is a special crab, uh, spicy. 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. Do you know what's in it? I know.
115 00:05:12,920 00:05:16,040 Tell me. (BOTH LAUGH) Tell me. (BOTH LAUGH)
116 00:05:16,240 00:05:17,520 What's in it? What's in it?
117 00:05:17,720 00:05:20,880 Black sesame, black pepper and bonito. Black sesame, black pepper and bonito.
118 00:05:21,080 00:05:24,240 Bonito? Ahh, so that gives a lovely flavour. Bonito? Ahh, so that gives a lovely flavour.
119 00:05:24,440 00:05:25,360 Yes. Mm. Yes. Mm.
120 00:05:25,560 00:05:28,280 Palm sugar. Palm sugar. Palm sugar. Palm sugar.
121 00:05:28,480 00:05:30,920 Ahh. Oyster sauce. Ahh. Oyster sauce.
122 00:05:32,200 00:05:33,840 A little bit of mushroom soya. A little bit of mushroom soya.
123 00:05:34,040 00:05:35,480 Oh, very nice. Oh, very nice.
124 00:05:35,680 00:05:37,200 Lime juice. Fresh lime juice. Lime juice. Fresh lime juice.
125 00:05:37,400 00:05:38,880 Lime juice. Lovely. Lime juice. Lovely.
126 00:05:39,080 00:05:41,280 Shallots. Shallots. Yeah. Shallots. Shallots. Yeah.
127 00:05:41,480 00:05:45,280 And finally the flash-fried crab is added to the wok 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. and tossed in the sauce.
129 00:05:47,520 00:05:50,200 So you really need to keep the crab moving 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. to get the sauce completely over it.
131 00:05:52,720 00:05:56,080 Yes, make sauce separate and then mix together. Yes, make sauce separate and then mix together.
132 00:06:01,240 00:06:03,360 It's a really fast dish, Chris! It's a really fast dish, Chris!
133 00:06:03,560 00:06:04,520 Yeah. Yeah.
134 00:06:04,720 00:06:07,040 (GASPS) Spectacular. (GASPS) Spectacular.
135 00:06:07,240 00:06:09,080 Did you grow up eating crab? 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. Yes! When I was kids, my grandma always cooked crab.
137 00:06:13,480 00:06:14,560 Yes. Yes. Yes. Yes.
138 00:06:16,160 00:06:17,680 Wow, Chris. Wow, Chris.
139 00:06:19,160 00:06:22,080 I've never eaten Alaskan crab. Really? You try. 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. 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. Now, just... Oh, it is so easy. Yeah, already open.
142 00:06:27,960 00:06:29,960 Just comes open. Yes. Just comes open. Yes.
143 00:06:32,000 00:06:35,680 Mm. It's a beautiful sweet crab, isn't it? 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. Thank you very much. Juicy and sweet.
145 00:06:38,720 00:06:40,680 And like a little taste of the sea. 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. I know now why this is your favourite.
147 00:06:43,360 00:06:44,360 (LAUGHS) Thank you. (LAUGHS) Thank you.
148 00:06:44,560 00:06:47,040 (SPEAKS MANDARIN) Thank you. Thank you very much. (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, 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. 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. 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." So that says to us, "I'm tasty."
153 00:07:00,600 00:07:02,960 I love the speaking piece of pork. I love the speaking piece of pork.
154 00:07:06,920 00:07:08,440 I'm at Sydney's China Doll. I'm at Sydney's China Doll.
155 00:07:08,640 00:07:10,560 In traditional Chinese cooking, In traditional Chinese cooking,
156 00:07:10,760 00:07:13,720 there's a harmony of five flavours that must be balanced - 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. sweet, sour, salty, bitter and spicy.
158 00:07:18,480 00:07:20,640 And while the combination of these flavours And while the combination of these flavours
159 00:07:20,840 00:07:22,960 is considered to promote good health, is considered to promote good health,
160 00:07:23,160 00:07:26,920 at China Doll it also creates sensational food. 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. 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. 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. We want you to be visually amazed.
164 00:07:36,240 00:07:38,000 It's about enjoying yourself and having fun It's about enjoying yourself and having fun
165 00:07:38,200 00:07:39,520 and having fun eating the food. 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, 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, 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. who'd won the past two nights against the chefs.
169 00:07:49,360 00:07:51,400 Two trophies. Yes. (LAUGHS) Two trophies. Yes. (LAUGHS)
170 00:07:51,600 00:07:53,000 Impressive. Very nice to look at. Impressive. Very nice to look at.
171 00:07:53,200 00:07:56,040 Frank and Noby had to cook tea-smoked duck, Frank and Noby had to cook tea-smoked duck,
172 00:07:56,240 00:07:58,120 a traditional southern Chinese dish. 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. 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. 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, 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. 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. 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, The fully cooked through duck that was still succulent,
179 00:08:16,800 00:08:19,480 that beautiful, sweet-sour sauce that beautiful, sweet-sour sauce
180 00:08:19,680 00:08:21,880 that still had a lot of freshness to it. that still had a lot of freshness to it.
181 00:08:22,080 00:08:23,240 It was a delight to eat. It was a delight to eat.
182 00:08:23,440 00:08:24,640 Thank you, Melissa. Thank you, Melissa.
183 00:08:24,840 00:08:27,800 Back at China Doll, Frank is showing me a dish 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, 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. 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 The secrets of this dish were first taught to him
187 00:08:38,040 00:08:39,920 by his beloved grandmother. by his beloved grandmother.
188 00:08:40,120 00:08:44,240 Every day we braise biblical amounts of pork belly. 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. 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. It's just so popular.
191 00:08:49,280 00:08:51,560 China Doll's 10-year master stock 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. 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, 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, so a 10-year master stock,
195 00:09:02,080 00:09:04,360 describe the depth of flavour in here. 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, 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, it adds its own richness to it,
198 00:09:09,000 00:09:11,520 so this is pure umami. so this is pure umami.
199 00:09:11,720 00:09:14,840 So the basic ingredients is dark soy, light soy 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 - 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 - 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. 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 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 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, 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. 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. 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 - 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, 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. so it's really a beautiful organic thing.
211 00:09:45,240 00:09:46,520 It sounds fantastic. It sounds fantastic.
212 00:09:46,720 00:09:49,560 So what we'll do, systematically... So what we'll do, systematically...
213 00:09:49,760 00:09:51,440 Wow! ..like this. 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. 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? 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. You'll see. I'm watching.
217 00:09:59,000 00:10:02,560 This pot is deeper than you think. This pot is deeper than you think.
218 00:10:02,760 00:10:04,000 Yes! Yes!
219 00:10:04,200 00:10:05,360 Let them swim around. Let them swim around.
220 00:10:05,560 00:10:06,640 They're all kind of separate. They're all kind of separate.
221 00:10:06,840 00:10:08,920 They've all got contact with the stock 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. and so they're gonna braise and take on the flavour.
223 00:10:11,520 00:10:13,600 Gosh, that smells amazing. 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 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. 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? 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. So, uh, this is the result.
228 00:10:26,320 00:10:28,360 So the master stock has gone right through? 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 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, 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, 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." "I've taken on lots of flavour from the stock."
233 00:10:38,360 00:10:39,640 (LAUGHS) "Thank you very much." (LAUGHS) "Thank you very much."
234 00:10:39,840 00:10:42,560 Yes, yes. I love the speaking piece of pork. 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 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. 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 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, 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. 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. 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 - 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, nam pla prik is the dipping sauce with shallots, Thai chilli,
243 00:11:06,640 00:11:08,520 lime and fish sauce, lime and fish sauce,
244 00:11:08,720 00:11:11,920 and the rich, deeply flavoured chilli caramel sauce. 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. 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? Now, why am I using two different sugars?
247 00:11:18,000 00:11:19,760 Because they've just got different characters. Because they've just got different characters.
248 00:11:19,960 00:11:22,080 That's really, uh, caramelly and malty, That's really, uh, caramelly and malty,
249 00:11:22,280 00:11:23,600 almost treacly. almost treacly.
250 00:11:23,800 00:11:25,360 This is a lot lighter. This is a lot lighter.
251 00:11:25,560 00:11:27,960 So they'll both... So they'll both...
252 00:11:28,160 00:11:29,840 Throw a chunk or two. 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? 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. Shouldn't be grated. It will melt down.
255 00:11:34,280 00:11:36,360 OK. Bit of water. OK. Bit of water.
256 00:11:36,560 00:11:39,400 So is this the Thai element? This is the Thai element. 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. OK, then just some, uh, some ginger julienne.
258 00:11:42,200 00:11:45,760 Oh, my lord! How fine is that?! Oh, my lord! How fine is that?!
259 00:11:45,960 00:11:49,040 Now you are showing off. That is remarkable. Now you are showing off. That is remarkable.
260 00:11:50,680 00:11:52,360 That goes in. That goes in.
261 00:11:52,560 00:11:54,320 We've got some, uh, chillies as well. We've got some, uh, chillies as well.
262 00:11:54,520 00:11:55,720 Very spicy. Very spicy.
263 00:11:55,920 00:11:58,480 I'll stop there then. That looks beautiful. I'll stop there then. That looks beautiful.
264 00:11:58,680 00:12:00,240 Fish sauce, of course. Fish sauce. Fish sauce, of course. Fish sauce.
265 00:12:00,440 00:12:01,840 Indispensable in Thai cooking. Indispensable in Thai cooking.
266 00:12:02,040 00:12:03,560 And then just a little bit of salt And then just a little bit of salt
267 00:12:03,760 00:12:06,200 and some more chilli, some dried chillies. and some more chilli, some dried chillies.
268 00:12:06,400 00:12:07,800 Dried chilli. OK. Dried chilli. OK.
269 00:12:08,000 00:12:09,880 You layer up those chilli flavours. That's correct. 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. 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. And this will braise down those chilli bits a little bit.
272 00:12:14,600 00:12:15,920 Ooh, yummy. Ooh, yummy.
273 00:12:16,120 00:12:18,000 Whilst the chilli caramel sauce reduces, Whilst the chilli caramel sauce reduces,
274 00:12:18,200 00:12:19,880 the pork belly is deep-fried. the pork belly is deep-fried.
275 00:12:20,080 00:12:22,000 We use frying as much as we use steaming, 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. 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. It's a very important technique in Chinese cooking.
278 00:12:27,560 00:12:29,120 It adds flavour, it adds texture. 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. 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? 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. 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. 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. 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. 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. 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. Bit more chilli for you. Thank you.
287 00:12:48,920 00:12:50,480 Give this a little toss. Give this a little toss.
288 00:12:50,680 00:12:53,160 It's all nicely coated. Alright. It's all nicely coated. Alright.
289 00:12:53,360 00:12:54,800 Oh, that looks magnificent. Oh, that looks magnificent.
290 00:12:55,000 00:12:56,120 To our plate. To our plate.
291 00:12:56,320 00:12:58,360 So having come up with a winning dish, 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? 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... 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? 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. ..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. So just some of our crispy eschalots.
297 00:13:10,960 00:13:12,240 Ooh! How lovely. Ooh! How lovely.
298 00:13:12,440 00:13:14,360 To mellow and caramelise. 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 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. and there we have it.
301 00:13:19,280 00:13:22,480 China Doll master stock pork belly with nam pla prik. China Doll master stock pork belly with nam pla prik.
302 00:13:22,680 00:13:25,000 This looks amazing. Thank you! This looks amazing. Thank you!
303 00:13:27,160 00:13:28,760 BOTH: Cheers! BOTH: Cheers!
304 00:13:30,760 00:13:32,600 Oh, whoa. Oh, whoa.
305 00:13:35,320 00:13:36,880 Mmm. Mmm! 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. 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. 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! 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. 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. It does, yes, you're right. It melts.
311 00:13:50,760 00:13:52,080 It does, it does. It's fantastic. It does, it does. It's fantastic.
312 00:13:52,280 00:13:54,520 Thank you, Grandma. Thank you, Grandma! Thank you, Grandma. Thank you, Grandma!
313 00:13:54,720 00:13:56,120 She taught you well. She taught you well.
314 00:13:56,320 00:14:00,200 Coming up, I learn the art of making Chinese dumplings. 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. 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. 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. 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. 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, I'm at Sydney's China Doll,
320 00:14:18,280 00:14:21,760 one of Australia's most popular Chinese restaurants, 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. where diners can enjoy a modern take on classic dishes.
322 00:14:25,280 00:14:27,400 For head chef Frank Shek, 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. 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 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. so they really are my second family.
326 00:14:39,520 00:14:40,960 I spend so much time with them. 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. 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. 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. 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. 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, 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. 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. 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, 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. 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. 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 While everyone had their own interpretation
338 00:15:18,120 00:15:20,360 of the Chinese barbecue classic, 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. 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. The flavours are really beautiful, the sambal was a lovely touch.
341 00:15:28,800 00:15:31,000 Congratulations, Wing! Congratulations, Wing!
342 00:15:34,680 00:15:38,600 Today, Wing is showing me how to make another Chinese classic, Today, Wing is showing me how to make another Chinese classic,
343 00:15:38,800 00:15:40,520 pork and cabbage dumplings. pork and cabbage dumplings.
344 00:15:40,720 00:15:43,200 Now we are making the pastry first Now we are making the pastry first
345 00:15:43,400 00:15:45,720 and after that we put the filling in. 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 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. 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 They're now an art form around the world
349 00:15:54,720 00:15:56,600 with over a thousand varieties. with over a thousand varieties.
350 00:15:56,800 00:15:59,760 Then press it down, it becomes circle. Yeah? 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. 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. Got it.
353 00:16:05,080 00:16:08,880 After a quick demonstration from apprentice Wing, it's now my turn. 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. Thank you, Wing. I'm your apprentice now.
355 00:16:12,040 00:16:13,360 (LAUGHS) (LAUGHS)
356 00:16:13,560 00:16:15,840 (LAUGHS) I love that you laugh at that. OK. (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. 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. 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. Practise the left hand only. OK.
360 00:16:25,440 00:16:27,000 Not rolling because... Not rolling because...
361 00:16:27,200 00:16:29,520 OK, use the thumb and then hold here. OK, use the thumb and then hold here.
362 00:16:29,720 00:16:31,880 Right. Yes. The left hand only. Right. Yes. The left hand only.
363 00:16:32,080 00:16:33,360 Yep. The left hand only? Yep. The left hand only?
364 00:16:33,560 00:16:35,040 Yeah. Turn. Yeah. Turn.
365 00:16:35,240 00:16:37,000 Ah, yeah. Ah, yeah.
366 00:16:37,200 00:16:41,200 Now you can roll it little bit little, one by one. 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. Roll on the pastry and then... Yes. Yeah.
368 00:16:44,360 00:16:45,400 You are a very good teacher. You are a very good teacher.
369 00:16:45,600 00:16:46,800 (LAUGHS) Yeah, very good. (LAUGHS) Yeah, very good.
370 00:16:47,000 00:16:50,680 And guess what? This is not a circle. 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. 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! Now we put the... Bless you!
373 00:16:55,360 00:16:59,680 This is pork filling with the cabbage and mushroom. This is pork filling with the cabbage and mushroom.
374 00:16:59,880 00:17:01,320 We go for it. 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? 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. 1,000 in... on Friday.
377 00:17:07,320 00:17:09,080 We usually... (GASPS) No! We usually... (GASPS) No!
378 00:17:09,280 00:17:10,880 Uh, I do with team. Uh, I do with team.
379 00:17:11,080 00:17:14,880 My master is, um, on Friday 1,000. 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? 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. 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. I'm gonna come and join you making 1,000 dumplings on a Friday.
383 00:17:25,080 00:17:26,360 (LAUGHS) (LAUGHS)
384 00:17:26,560 00:17:28,760 Are you going, "No, please don't"? Are you going, "No, please don't"?
385 00:17:28,960 00:17:30,040 (LAUGHS) (LAUGHS)
386 00:17:30,240 00:17:31,640 You're welcome! You're welcome!
387 00:17:31,840 00:17:33,160 (LAUGHS) Please don't! (LAUGHS) Please don't!
388 00:17:33,360 00:17:34,560 Yeah. Yeah.
389 00:17:34,760 00:17:35,840 Thank you, Wing! 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. 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, You just pick up, you just feel it,
392 00:17:43,240 00:17:44,520 it means they're cooked already. it means they're cooked already.
393 00:17:44,720 00:17:46,640 OK, cooked already. Yep. 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 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. on one side.
396 00:17:52,560 00:17:54,680 So you can see the colour is dark. 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 This cooking method turns a normal Chinese dumpling
398 00:17:57,880 00:18:00,160 into a pot sticker dumpling. into a pot sticker dumpling.
399 00:18:00,360 00:18:01,640 This looks delicious, Wing! This looks delicious, Wing!
400 00:18:01,840 00:18:04,840 And so you dip. And for you? And so you dip. And for you?
401 00:18:05,040 00:18:07,520 And so for me... (LAUGHS) 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! 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. Mmm. It's a great dumpling.
404 00:18:15,080 00:18:16,720 Such fine pastry too. 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? 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. A little bit of mushroom, salt and pepper. And it's heaven.
407 00:18:24,080 00:18:26,080 Oh. Mmm. Oh. Mmm.
408 00:18:26,280 00:18:29,440 Coming up, Frank shows me a delicious dish 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. that takes only ten minutes from prep to plate.
410 00:18:33,440 00:18:36,720 The aroma that you get... Beautiful! The aroma that you get... Beautiful!
411 00:18:36,920 00:18:38,360 Wow, that's good fish! Wow, that's good fish!
412 00:18:43,200 00:18:46,520 Chinese cuisine is one of the oldest cuisines in Australia, 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. 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. The recipes are steeped in history and tradition.
415 00:18:53,680 00:18:56,920 Frank... Beautiful, beautiful congee. 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, 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. including the yellow belly flounder with ginger and preserved vegetables.
418 00:19:06,280 00:19:07,560 I loved whole fish I loved whole fish
419 00:19:07,760 00:19:10,680 and a steamed whole yellow belly flounder from New Zealand and a steamed whole yellow belly flounder from New Zealand
420 00:19:10,880 00:19:12,160 is an absolute treat. is an absolute treat.
421 00:19:12,360 00:19:14,400 My grandma used to steam exactly this fish, 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. 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. 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? 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 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, and it's a symbol of generosity,
427 00:19:27,760 00:19:29,400 a symbol of unity. a symbol of unity.
428 00:19:29,600 00:19:31,520 It brings the family together, and it just seems like 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. the table is not complete without a whole fish there.
430 00:19:33,840 00:19:34,640 Beautiful. Beautiful.
431 00:19:34,840 00:19:37,120 OK, so look, these are the basic ingredients, OK, so look, these are the basic ingredients,
432 00:19:37,320 00:19:39,200 and they're all easily accessible. and they're all easily accessible.
433 00:19:39,400 00:19:41,200 So I've got some sea salt. So I've got some sea salt.
434 00:19:41,400 00:19:43,880 And this is some julienned ginger. And this is some julienned ginger.
435 00:19:44,080 00:19:45,880 It's called pik sang ni, It's called pik sang ni,
436 00:19:46,080 00:19:48,080 which means to take away strong flavours. 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 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. but kind of to neutralise that as well.
439 00:19:52,160 00:19:53,440 Oh, excellent. Yep. Oh, excellent. Yep.
440 00:19:53,640 00:19:55,480 And then the next ingredient is quite interesting. And then the next ingredient is quite interesting.
441 00:19:55,680 00:19:57,960 This is tianjin. Wow! This is tianjin. Wow!
442 00:19:58,160 00:20:00,240 It's an earthenware urn It's an earthenware urn
443 00:20:00,440 00:20:04,480 and inside is a salt pickled Chinese vegetable. 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 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 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. because otherwise it will overpower the dish.
447 00:20:09,760 00:20:11,880 Can you find this in Asian stores? Absolutely. Can you find this in Asian stores? Absolutely.
448 00:20:12,080 00:20:13,360 What do you ask for? Any... What do you ask for? Any...
449 00:20:13,560 00:20:15,600 Ask for Chinese preserved vegetables. Ask for Chinese preserved vegetables.
450 00:20:15,800 00:20:17,680 Ah, right. There it is right there. (LAUGHS) 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. 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? 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. 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. 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. It does look like tinned tuna but it's a lot more dolphin-friendly.
456 00:20:29,720 00:20:30,840 (LAUGHS) (LAUGHS)
457 00:20:31,040 00:20:34,200 But it adds really complex savoury notes to... 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. 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. 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. 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? So, Chinese are doing sauerkraut as well?
462 00:20:45,920 00:20:47,720 (LAUGHS) We got there first. (LAUGHS) We got there first.
463 00:20:47,920 00:20:49,200 Of course you did. Of course you did.
464 00:20:49,400 00:20:50,680 That's pretty much it. That's pretty much it.
465 00:20:50,880 00:20:52,160 We'll get it into the steam oven, 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. 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. Alright. Let's see how it goes.
468 00:20:57,000 00:20:58,440 Go. Watch out. Whoa! Go. Watch out. Whoa!
469 00:20:58,640 00:21:00,960 Ahh! (LAUGHS) Facial. Ahh! (LAUGHS) Facial.
470 00:21:01,160 00:21:03,800 And then we'll just punch in the time. 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, After seven minutes in the steam oven,
472 00:21:06,200 00:21:08,680 the fish is cooked and ready to dress. the fish is cooked and ready to dress.
473 00:21:08,880 00:21:11,320 That looks fantastic! 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. 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. We've got some shallots here. I chopped a little bit earlier.
476 00:21:18,360 00:21:19,640 Mmm! Mmm!
477 00:21:19,840 00:21:21,920 Freshly ground white pepper. Freshly ground white pepper.
478 00:21:22,120 00:21:24,880 And I've just got a smidge of sesame oil. And I've just got a smidge of sesame oil.
479 00:21:25,080 00:21:26,360 Very nice. Very nice.
480 00:21:26,560 00:21:28,680 Now I've got some soy as well. Now I've got some soy as well.
481 00:21:28,880 00:21:30,320 Oh, mushroom soy? Oh, mushroom soy?
482 00:21:30,520 00:21:35,840 Yes, because this will add a bit more savoury without overpowering. 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. 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. This is a Chinese trick and I'm standing back.
485 00:21:42,040 00:21:44,840 (SIZZLES) (SIZZLES)
486 00:21:45,040 00:21:48,080 Oh, the aroma that you get. Oh, the aroma that you get.
487 00:21:48,280 00:21:52,600 Oh, the sesame oil and the spring onions! Beautiful! Oh, the sesame oil and the spring onions! Beautiful!
488 00:21:52,800 00:21:54,320 And everything just works in harmony. 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. 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. Harmonious whole fish. Should've been a poet, Maeve.
491 00:21:59,560 00:22:01,640 (LAUGHS) There it is. (LAUGHS) There it is.
492 00:22:01,840 00:22:04,680 China Doll's whole steamed yellow belly flounder. China Doll's whole steamed yellow belly flounder.
493 00:22:04,880 00:22:07,440 Ginger, shallots, preserved Chinese vegetables. Ginger, shallots, preserved Chinese vegetables.
494 00:22:07,640 00:22:08,920 Masterpiece. Masterpiece.
495 00:22:09,120 00:22:12,360 This dish that only takes ten minutes from prep to plate 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. is simple, healthy and exquisite.
497 00:22:15,200 00:22:16,520 Cheers. Cheers.
498 00:22:16,720 00:22:19,360 Cheers. Mmm. Cheers. Mmm.
499 00:22:22,280 00:22:23,720 That is lovely! That is lovely!
500 00:22:23,920 00:22:25,840 This is the bomb. It's great. 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. 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! 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, 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. 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. This is why I love this particular dish from my grandmother.
506 00:22:42,640 00:22:43,440 Beautiful. 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. 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. Absolutely.
509 00:22:50,000 00:22:53,280 We all owe a great debt to the people who raised us, 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 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. 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? 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, Um... it's been... it's been challenging and emotional,
514 00:23:03,600 00:23:05,040 but ultimately, yes. 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. 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. 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. Thanks for being part of The Chefs' Line, Frank.
518 00:23:16,560 00:23:17,880 Our absolute pleasure. Our absolute pleasure.
519 00:23:18,080 00:23:21,080 Next time, we showcase Greek cuisine. 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? 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. 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. 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. 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. I've gotta say it's very tasty.
525 00:23:36,640 00:23:38,240 My mouth was just... My mouth was just...