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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... |