This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:02,080 | 00:00:03,760 | MAEVE O'MEARA: Tonight on the Chefs' Line | MAEVE O'MEARA: Tonight on the Chefs' Line |
2 | 00:00:03,960 | 00:00:07,000 | the sous chef from restaurant Easy Tiger | the sous chef from restaurant Easy Tiger |
3 | 00:00:07,200 | 00:00:09,160 | will take on our two remaining home cooks | will take on our two remaining home cooks |
4 | 00:00:09,360 | 00:00:10,800 | who think they've got what it takes | who think they've got what it takes |
5 | 00:00:11,000 | 00:00:13,320 | to beat him at his own game. | to beat him at his own game. |
6 | 00:00:14,320 | 00:00:16,360 | The challenge - to create their best version | The challenge - to create their best version |
7 | 00:00:16,560 | 00:00:18,840 | of the Thai classic tom yum soup. | of the Thai classic tom yum soup. |
8 | 00:00:19,040 | 00:00:20,280 | It's sour, salty, hot. | It's sour, salty, hot. |
9 | 00:00:20,480 | 00:00:21,680 | That's what you're looking for. | That's what you're looking for. |
10 | 00:00:21,880 | 00:00:25,000 | I got my secret ingredient so my dreams come true! | I got my secret ingredient so my dreams come true! |
11 | 00:00:26,240 | 00:00:27,440 | It's the ultimate food fight | It's the ultimate food fight |
12 | 00:00:27,640 | 00:00:29,600 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
13 | 00:00:29,800 | 00:00:32,080 | DAN HONG: Wow. It looks beautiful. | DAN HONG: Wow. It looks beautiful. |
14 | 00:00:32,280 | 00:00:33,720 | It's just so delicate. | It's just so delicate. |
15 | 00:00:33,920 | 00:00:36,240 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
16 | 00:00:36,440 | 00:00:40,320 | I love the flavour in this broth. It really packs a punch. | I love the flavour in this broth. It really packs a punch. |
17 | 00:00:40,520 | 00:00:43,480 | The cook with the best plate on the pass will make it through | The cook with the best plate on the pass will make it through |
18 | 00:00:43,680 | 00:00:46,560 | to the final showdown against head chef Jarrod. | to the final showdown against head chef Jarrod. |
19 | 00:00:48,760 | 00:00:51,320 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
20 | 00:00:51,520 | 00:00:53,360 | renowned chef Mark Olive | renowned chef Mark Olive |
21 | 00:00:53,560 | 00:00:55,880 | and food writer Melissa Leong. | and food writer Melissa Leong. |
22 | 00:00:56,080 | 00:00:57,960 | So let's cook! | So let's cook! |
23 | 00:00:58,160 | 00:01:00,440 | So which home cook has what it takes | So which home cook has what it takes |
24 | 00:01:00,640 | 00:01:02,640 | to make it to the end of the chefs' line? | to make it to the end of the chefs' line? |
25 | 00:01:14,040 | 00:01:16,920 | Thai week has been a big battle between four home cooks | Thai week has been a big battle between four home cooks |
26 | 00:01:17,120 | 00:01:20,480 | and the chefs' line of Easy Tiger restaurant. | and the chefs' line of Easy Tiger restaurant. |
27 | 00:01:20,680 | 00:01:22,520 | Now two home cooks remain - | Now two home cooks remain - |
28 | 00:01:22,720 | 00:01:25,400 | 34-year-old dance teacher Nakarin... | 34-year-old dance teacher Nakarin... |
29 | 00:01:25,600 | 00:01:28,680 | I'm originally from Chiang Mai, in the north of Thailand. | I'm originally from Chiang Mai, in the north of Thailand. |
30 | 00:01:28,880 | 00:01:33,640 | Because I grew up from Thailand I know all the tastes of Thai cuisine. | Because I grew up from Thailand I know all the tastes of Thai cuisine. |
31 | 00:01:33,840 | 00:01:35,680 | This is the best part. | This is the best part. |
32 | 00:01:35,880 | 00:01:40,720 | My grandmum and my dad, these two is like my inspiration for cooking. | My grandmum and my dad, these two is like my inspiration for cooking. |
33 | 00:01:40,920 | 00:01:42,920 | Hip-hop song come up on the radio. | Hip-hop song come up on the radio. |
34 | 00:01:44,760 | 00:01:46,040 | There, that's me. | There, that's me. |
35 | 00:01:46,240 | 00:01:49,160 | ..and 39-year-old mother-of-two Cat. | ..and 39-year-old mother-of-two Cat. |
36 | 00:01:49,360 | 00:01:51,000 | Want to put this in the fridge for me? | Want to put this in the fridge for me? |
37 | 00:01:51,200 | 00:01:52,400 | I was born in Sydney. | I was born in Sydney. |
38 | 00:01:55,160 | 00:01:57,200 | I learned everything about Thai cooking from my mum. | I learned everything about Thai cooking from my mum. |
39 | 00:01:57,400 | 00:01:59,560 | So some of the recipes are really old | So some of the recipes are really old |
40 | 00:01:59,760 | 00:02:01,520 | and that just feels really exciting | and that just feels really exciting |
41 | 00:02:01,720 | 00:02:03,400 | to be able to share that with everybody. | to be able to share that with everybody. |
42 | 00:02:04,880 | 00:02:07,320 | OK. Who wants some of this salad? | OK. Who wants some of this salad? |
43 | 00:02:07,520 | 00:02:10,320 | I like to eat what Mummy's cooking. | I like to eat what Mummy's cooking. |
44 | 00:02:10,520 | 00:02:12,160 | It's good. | It's good. |
45 | 00:02:12,360 | 00:02:14,760 | These two home cooks must now take on | These two home cooks must now take on |
46 | 00:02:14,960 | 00:02:16,600 | the professionals from the chefs' line | the professionals from the chefs' line |
47 | 00:02:16,800 | 00:02:19,520 | of Melbourne's modern Thai restaurant Easy Tiger... | of Melbourne's modern Thai restaurant Easy Tiger... |
48 | 00:02:19,720 | 00:02:22,200 | Two ma hor, one betel, two pancake. MAN: Yes, Chef! | Two ma hor, one betel, two pancake. MAN: Yes, Chef! |
49 | 00:02:22,400 | 00:02:25,520 | ..under the command of head chef Jarrod Hudson. | ..under the command of head chef Jarrod Hudson. |
50 | 00:02:26,680 | 00:02:27,840 | Easy Tiger Smith Street | Easy Tiger Smith Street |
51 | 00:02:28,040 | 00:02:30,160 | has had a Chef's Hat for the last five years. | has had a Chef's Hat for the last five years. |
52 | 00:02:30,360 | 00:02:36,040 | The food philosophy is just good Thai food cooked beautifully. | The food philosophy is just good Thai food cooked beautifully. |
53 | 00:02:37,520 | 00:02:38,320 | Mmm! | Mmm! |
54 | 00:02:38,520 | 00:02:40,600 | So curry, delicious. | So curry, delicious. |
55 | 00:02:40,800 | 00:02:42,080 | Yum. Balance of flavours. | Yum. Balance of flavours. |
56 | 00:02:42,280 | 00:02:44,480 | Just the texture. It's bouncy! | Just the texture. It's bouncy! |
57 | 00:02:44,680 | 00:02:47,240 | What I love about Thai food is the layers of balance, | What I love about Thai food is the layers of balance, |
58 | 00:02:47,440 | 00:02:49,920 | so it's sweet, it's sour, it's salty, it's hot. | so it's sweet, it's sour, it's salty, it's hot. |
59 | 00:02:50,120 | 00:02:52,400 | You can't get that in any other cuisine. | You can't get that in any other cuisine. |
60 | 00:02:52,600 | 00:02:53,560 | MARK OLIVE: Yes! | MARK OLIVE: Yes! |
61 | 00:02:53,760 | 00:02:56,880 | Tonight the home cooks challenge the next professional chef on the line, | Tonight the home cooks challenge the next professional chef on the line, |
62 | 00:02:57,080 | 00:02:58,720 | but who will triumph? | but who will triumph? |
63 | 00:02:59,760 | 00:03:01,320 | Go, home cook! | Go, home cook! |
64 | 00:03:04,960 | 00:03:06,720 | DAN HONG: Welcome to the Chefs' Line! | DAN HONG: Welcome to the Chefs' Line! |
65 | 00:03:06,920 | 00:03:07,920 | Which of you is gonna win? | Which of you is gonna win? |
66 | 00:03:08,120 | 00:03:09,400 | You! You! | You! You! |
67 | 00:03:09,600 | 00:03:11,120 | (LAUGHTER) | (LAUGHTER) |
68 | 00:03:11,320 | 00:03:15,200 | Now, last night you guys competed against station chef Yall, | Now, last night you guys competed against station chef Yall, |
69 | 00:03:15,400 | 00:03:18,840 | and, Cat, you won the best plate on the pass! | and, Cat, you won the best plate on the pass! |
70 | 00:03:19,040 | 00:03:20,920 | I... Yeah, it was absolutely mammoth. | I... Yeah, it was absolutely mammoth. |
71 | 00:03:21,120 | 00:03:22,520 | It's great to get the results | It's great to get the results |
72 | 00:03:22,720 | 00:03:25,280 | and to see that, you know, the food was really enjoyed. | and to see that, you know, the food was really enjoyed. |
73 | 00:03:25,480 | 00:03:26,840 | Nakarin, how are you down the back? | Nakarin, how are you down the back? |
74 | 00:03:27,040 | 00:03:28,160 | I feel pretty good. | I feel pretty good. |
75 | 00:03:28,360 | 00:03:30,880 | I would love to cook against the head chef | I would love to cook against the head chef |
76 | 00:03:31,080 | 00:03:33,560 | but hopefully I can go through this round. | but hopefully I can go through this round. |
77 | 00:03:33,760 | 00:03:35,880 | MELISSA LEONG: Head chef Jarrod, can you tell us | MELISSA LEONG: Head chef Jarrod, can you tell us |
78 | 00:03:36,080 | 00:03:38,840 | who is next in the chefs' line to cook tonight? | who is next in the chefs' line to cook tonight? |
79 | 00:03:39,040 | 00:03:41,520 | So next in line will be my sous chef Ben. | So next in line will be my sous chef Ben. |
80 | 00:03:41,720 | 00:03:44,400 | Sous chef Ben, please step up. | Sous chef Ben, please step up. |
81 | 00:03:46,560 | 00:03:49,480 | Ben, it's one win apiece. | Ben, it's one win apiece. |
82 | 00:03:49,680 | 00:03:50,880 | Pressure is on you. | Pressure is on you. |
83 | 00:03:51,080 | 00:03:53,600 | Can you win tonight? I like my chances. | Can you win tonight? I like my chances. |
84 | 00:03:53,800 | 00:03:57,160 | Those guys are pretty good so, hopefully I'm competitive enough. | Those guys are pretty good so, hopefully I'm competitive enough. |
85 | 00:03:57,360 | 00:04:00,840 | (LAUGHTER) | (LAUGHTER) |
86 | 00:04:01,040 | 00:04:03,080 | This is the moment you've all been waiting for. | This is the moment you've all been waiting for. |
87 | 00:04:03,280 | 00:04:06,120 | You're going to find out what you're going to cook tonight. | You're going to find out what you're going to cook tonight. |
88 | 00:04:06,320 | 00:04:08,520 | We would like to taste... | We would like to taste... |
89 | 00:04:08,720 | 00:04:11,640 | ..tom yum soup with fish! | ..tom yum soup with fish! |
90 | 00:04:11,840 | 00:04:17,640 | MAEVE O'MEARA: In Thai, tom means 'to boil' and 'yum' refers to spicy sour salad. | MAEVE O'MEARA: In Thai, tom means 'to boil' and 'yum' refers to spicy sour salad. |
91 | 00:04:17,840 | 00:04:19,480 | Which is why this classic soup dish | Which is why this classic soup dish |
92 | 00:04:19,680 | 00:04:21,880 | is packed with fresh herbs and vegetables. | is packed with fresh herbs and vegetables. |
93 | 00:04:22,080 | 00:04:26,080 | The stock for the broth is usually made from prawns or pork | The stock for the broth is usually made from prawns or pork |
94 | 00:04:26,280 | 00:04:28,960 | and can be cooked either with or without coconut milk. | and can be cooked either with or without coconut milk. |
95 | 00:04:30,320 | 00:04:33,120 | Only one of us will be judging the best plate on the pass | Only one of us will be judging the best plate on the pass |
96 | 00:04:33,320 | 00:04:34,960 | and tonight... | and tonight... |
97 | 00:04:35,160 | 00:04:37,200 | ..it's you, Dan. | ..it's you, Dan. |
98 | 00:04:37,400 | 00:04:39,080 | Oh! Awesome! | Oh! Awesome! |
99 | 00:04:39,280 | 00:04:41,560 | Can't wait to judge this one! | Can't wait to judge this one! |
100 | 00:04:43,600 | 00:04:45,240 | When the time comes to taste and judge, | When the time comes to taste and judge, |
101 | 00:04:45,440 | 00:04:49,720 | Dan won't know if the dish was made by the sous chef or the home cooks. | Dan won't know if the dish was made by the sous chef or the home cooks. |
102 | 00:04:51,400 | 00:04:54,960 | You have 75 minutes, so let's cook! | You have 75 minutes, so let's cook! |
103 | 00:05:00,000 | 00:05:03,400 | I'm cooking snapper dumpling tom yum soup. | I'm cooking snapper dumpling tom yum soup. |
104 | 00:05:03,600 | 00:05:06,280 | My daughter is a soup addict. She loves soup. | My daughter is a soup addict. She loves soup. |
105 | 00:05:06,480 | 00:05:09,120 | She just drinks it like it's water. (LAUGHS) | She just drinks it like it's water. (LAUGHS) |
106 | 00:05:10,720 | 00:05:14,400 | The tom yum I'm making is very traditional stock. | The tom yum I'm making is very traditional stock. |
107 | 00:05:14,600 | 00:05:17,240 | I made a prawn stock, tomyam goong in Thai. | I made a prawn stock, tomyam goong in Thai. |
108 | 00:05:19,200 | 00:05:20,720 | Then once I get some caramelisation | Then once I get some caramelisation |
109 | 00:05:20,920 | 00:05:23,040 | I'll start to add some more aromatics into it. | I'll start to add some more aromatics into it. |
110 | 00:05:24,480 | 00:05:28,160 | The hardest thing to get right with the tom yum is the broth itself. | The hardest thing to get right with the tom yum is the broth itself. |
111 | 00:05:28,360 | 00:05:30,000 | You need the deep complexity. | You need the deep complexity. |
112 | 00:05:30,200 | 00:05:33,480 | It's sour, salty, hot - that's what you're looking for. | It's sour, salty, hot - that's what you're looking for. |
113 | 00:05:37,920 | 00:05:41,760 | I cook barramundi tom yum soup with mushroom. | I cook barramundi tom yum soup with mushroom. |
114 | 00:05:41,960 | 00:05:44,000 | I'm not a big fan of fish. | I'm not a big fan of fish. |
115 | 00:05:44,200 | 00:05:46,520 | Personally I don't like the smell, the fishy smell, | Personally I don't like the smell, the fishy smell, |
116 | 00:05:46,720 | 00:05:47,800 | that much in the soup. | that much in the soup. |
117 | 00:05:48,000 | 00:05:51,440 | I choose to do the stock with the pork bone. | I choose to do the stock with the pork bone. |
118 | 00:05:53,200 | 00:05:56,800 | I want to mix between the earthy and the ocean together | I want to mix between the earthy and the ocean together |
119 | 00:05:57,000 | 00:05:58,840 | in my barramundi fillet soup. | in my barramundi fillet soup. |
120 | 00:06:00,640 | 00:06:03,960 | I put a little bit of carrot and red onions | I put a little bit of carrot and red onions |
121 | 00:06:04,160 | 00:06:06,520 | before I put the herb into it. | before I put the herb into it. |
122 | 00:06:08,760 | 00:06:11,520 | I want my stock to be of very strong character. | I want my stock to be of very strong character. |
123 | 00:06:11,720 | 00:06:15,800 | This is one of the tom yum soup that not, also, when people... | This is one of the tom yum soup that not, also, when people... |
124 | 00:06:16,000 | 00:06:17,360 | ..tried before. | ..tried before. |
125 | 00:06:19,080 | 00:06:20,880 | You need to go to Thailand to taste it. | You need to go to Thailand to taste it. |
126 | 00:06:23,160 | 00:06:25,800 | It's the best. You can't find it in fine dining. | It's the best. You can't find it in fine dining. |
127 | 00:06:26,000 | 00:06:27,560 | Has to be street food in Thailand only. | Has to be street food in Thailand only. |
128 | 00:06:27,760 | 00:06:31,360 | So hopefully it turns out good for the judge. | So hopefully it turns out good for the judge. |
129 | 00:06:33,560 | 00:06:36,600 | I'm cooking a tom yum of snapper and daikon soup. | I'm cooking a tom yum of snapper and daikon soup. |
130 | 00:06:37,760 | 00:06:39,680 | It's a dish I've made quite a lot. | It's a dish I've made quite a lot. |
131 | 00:06:39,880 | 00:06:41,760 | The most important elements to get right | The most important elements to get right |
132 | 00:06:41,960 | 00:06:44,600 | is to have a really aromatic broth. | is to have a really aromatic broth. |
133 | 00:06:45,960 | 00:06:48,000 | I'm adding my galangal and lime leaf, | I'm adding my galangal and lime leaf, |
134 | 00:06:48,200 | 00:06:49,400 | lemongrass, | lemongrass, |
135 | 00:06:49,600 | 00:06:51,440 | all the strong aromats at the start... | all the strong aromats at the start... |
136 | 00:06:52,600 | 00:06:54,200 | ..and slowly simmer that in to try and draw | ..and slowly simmer that in to try and draw |
137 | 00:06:54,400 | 00:06:56,880 | as much flavour out of them as possible. | as much flavour out of them as possible. |
138 | 00:06:57,080 | 00:07:00,440 | JARROD: Today sous chef Ben will execute the dish fine. | JARROD: Today sous chef Ben will execute the dish fine. |
139 | 00:07:01,640 | 00:07:04,120 | He's a very experienced cook. | He's a very experienced cook. |
140 | 00:07:04,320 | 00:07:07,280 | I'm pretty confident he should be able to do this one. | I'm pretty confident he should be able to do this one. |
141 | 00:07:09,880 | 00:07:13,640 | Well, I know you're a fan of big flavour so you must love tom yum? | Well, I know you're a fan of big flavour so you must love tom yum? |
142 | 00:07:13,840 | 00:07:15,640 | I love tom yum but it's gotta be good. | I love tom yum but it's gotta be good. |
143 | 00:07:15,840 | 00:07:19,600 | Hot from the chilli, sour form the lime, salty from the fish sauce. | Hot from the chilli, sour form the lime, salty from the fish sauce. |
144 | 00:07:19,800 | 00:07:22,840 | They can add a little bit of sugar to balance it out a little bit | They can add a little bit of sugar to balance it out a little bit |
145 | 00:07:23,040 | 00:07:24,440 | but the sugar stays back. | but the sugar stays back. |
146 | 00:07:24,640 | 00:07:28,080 | I'm really looking forward to that hot, sour and salty. | I'm really looking forward to that hot, sour and salty. |
147 | 00:07:28,280 | 00:07:30,080 | It's smelling good out there. | It's smelling good out there. |
148 | 00:07:30,280 | 00:07:32,520 | So, we should get back out there and leave you to it. | So, we should get back out there and leave you to it. |
149 | 00:07:32,720 | 00:07:34,240 | I'm pumped. I can't wait to try. | I'm pumped. I can't wait to try. |
150 | 00:07:37,360 | 00:07:42,200 | The key aromatics that I have in my tom yum is the citrus flavour, | The key aromatics that I have in my tom yum is the citrus flavour, |
151 | 00:07:42,400 | 00:07:44,880 | so there's lots of kaffir lime, lemongrass. | so there's lots of kaffir lime, lemongrass. |
152 | 00:07:45,080 | 00:07:47,240 | I do use chillies in mine. | I do use chillies in mine. |
153 | 00:07:49,480 | 00:07:51,280 | The broth's got to develop a little bit more. | The broth's got to develop a little bit more. |
154 | 00:07:51,480 | 00:07:53,400 | I'm not 100% happy with it. | I'm not 100% happy with it. |
155 | 00:07:53,600 | 00:07:56,560 | The prawn flavour needs to sing out a little bit more. | The prawn flavour needs to sing out a little bit more. |
156 | 00:07:58,160 | 00:08:00,280 | NAKARIN: I got my secret ingredient, | NAKARIN: I got my secret ingredient, |
157 | 00:08:00,480 | 00:08:02,760 | which is the coriander, the saw tooth. | which is the coriander, the saw tooth. |
158 | 00:08:02,960 | 00:08:06,320 | They give the different aroma compared to the other herbs. | They give the different aroma compared to the other herbs. |
159 | 00:08:06,520 | 00:08:08,960 | I usually have these herbs in my house | I usually have these herbs in my house |
160 | 00:08:09,160 | 00:08:12,720 | and I will pick these herbs for my dad or my grandmum. | and I will pick these herbs for my dad or my grandmum. |
161 | 00:08:14,600 | 00:08:18,440 | So hopefully this dish will make my soup stand out. | So hopefully this dish will make my soup stand out. |
162 | 00:08:23,120 | 00:08:27,800 | This snapper tom yum soup, is it a popular dish at Easy Tiger? | This snapper tom yum soup, is it a popular dish at Easy Tiger? |
163 | 00:08:28,000 | 00:08:31,720 | JARROD: Yeah, it's pretty popular because it's so clean to taste. | JARROD: Yeah, it's pretty popular because it's so clean to taste. |
164 | 00:08:31,920 | 00:08:33,040 | I think it ticks all the boxes. | I think it ticks all the boxes. |
165 | 00:08:33,240 | 00:08:35,560 | Ben, do you think he can do | Ben, do you think he can do |
166 | 00:08:35,760 | 00:08:38,080 | Easy Tiger's version justice tonight? | Easy Tiger's version justice tonight? |
167 | 00:08:38,280 | 00:08:39,600 | Yeah, definitely. | Yeah, definitely. |
168 | 00:08:39,800 | 00:08:42,840 | He should be pretty much in line for the win. | He should be pretty much in line for the win. |
169 | 00:08:43,040 | 00:08:44,680 | Easy. Easy? | Easy. Easy? |
170 | 00:08:44,880 | 00:08:47,040 | Easy. Tiger. Tiger! | Easy. Tiger. Tiger! |
171 | 00:08:47,240 | 00:08:49,360 | (LAUGHS) | (LAUGHS) |
172 | 00:08:50,520 | 00:08:52,880 | CATL I didn't get an opportunity to taste cooked dumplings | CATL I didn't get an opportunity to taste cooked dumplings |
173 | 00:08:53,080 | 00:08:56,240 | so I wasn't sure if it was cooked all the way through or not. | so I wasn't sure if it was cooked all the way through or not. |
174 | 00:08:57,920 | 00:08:59,640 | If I didn't get this dish right | If I didn't get this dish right |
175 | 00:08:59,840 | 00:09:02,960 | then I was the next one to leave the competition. | then I was the next one to leave the competition. |
176 | 00:09:06,320 | 00:09:07,200 | (EXHALES) | (EXHALES) |
177 | 00:09:07,400 | 00:09:09,440 | (LAUGHS) | (LAUGHS) |
178 | 00:09:18,280 | 00:09:21,400 | DAN HONG: 40 minutes to go, people! That's 40 minutes to go! | DAN HONG: 40 minutes to go, people! That's 40 minutes to go! |
179 | 00:09:21,600 | 00:09:22,960 | MAEVE O'MEARA: It's Thai week, | MAEVE O'MEARA: It's Thai week, |
180 | 00:09:23,160 | 00:09:25,840 | Easy Tiger's sous chef Ben is battling | Easy Tiger's sous chef Ben is battling |
181 | 00:09:26,040 | 00:09:27,840 | home cooks Nakarin and Cat... | home cooks Nakarin and Cat... |
182 | 00:09:28,040 | 00:09:28,920 | Perfect. | Perfect. |
183 | 00:09:29,120 | 00:09:31,720 | ..in a tom yum fish challenge. | ..in a tom yum fish challenge. |
184 | 00:09:31,920 | 00:09:35,160 | Tonight's blind-tasting judge, Dan, will have no idea | Tonight's blind-tasting judge, Dan, will have no idea |
185 | 00:09:35,360 | 00:09:39,680 | whose dish is a home cook's version and whose is the professional's. | whose dish is a home cook's version and whose is the professional's. |
186 | 00:09:39,880 | 00:09:42,760 | The best fish to use is a white-fleshed firm fish. | The best fish to use is a white-fleshed firm fish. |
187 | 00:09:42,960 | 00:09:44,000 | Nothing too oily. | Nothing too oily. |
188 | 00:09:44,200 | 00:09:45,920 | And it's got to be perfectly poached. | And it's got to be perfectly poached. |
189 | 00:09:48,280 | 00:09:49,360 | Ah... | Ah... |
190 | 00:09:49,560 | 00:09:52,000 | I choose the barramundi fillet with the skin. | I choose the barramundi fillet with the skin. |
191 | 00:09:52,200 | 00:09:57,520 | I start by deep frying on the skin side first to get the crispy. | I start by deep frying on the skin side first to get the crispy. |
192 | 00:10:00,080 | 00:10:03,800 | And then I put into the stock to cook another side | And then I put into the stock to cook another side |
193 | 00:10:04,000 | 00:10:05,640 | and then I have to take it out | and then I have to take it out |
194 | 00:10:05,840 | 00:10:11,160 | to check that the fillet is perfectly cooked enough. | to check that the fillet is perfectly cooked enough. |
195 | 00:10:11,360 | 00:10:12,960 | Nakarin, you've done your fish. | Nakarin, you've done your fish. |
196 | 00:10:13,160 | 00:10:14,960 | Yes. How is it? | Yes. How is it? |
197 | 00:10:15,160 | 00:10:17,160 | I just don't want to overcook it. | I just don't want to overcook it. |
198 | 00:10:17,360 | 00:10:20,800 | If I overcook, the fish will be too hot. | If I overcook, the fish will be too hot. |
199 | 00:10:21,000 | 00:10:22,360 | If undercook, | If undercook, |
200 | 00:10:22,560 | 00:10:25,000 | the middle part of the fillet is not gonna be cooked. | the middle part of the fillet is not gonna be cooked. |
201 | 00:10:25,200 | 00:10:26,560 | It's gonna be raw. | It's gonna be raw. |
202 | 00:10:27,600 | 00:10:31,120 | Well, look, you've got about eight minutes to go so just snap to it. | Well, look, you've got about eight minutes to go so just snap to it. |
203 | 00:10:36,160 | 00:10:37,360 | BEN: I've seen daikon pickled | BEN: I've seen daikon pickled |
204 | 00:10:37,560 | 00:10:39,720 | and put on the side of some South-East Asian dishes. | and put on the side of some South-East Asian dishes. |
205 | 00:10:39,920 | 00:10:43,240 | It's good at absorbing flavours and it still stays a little bit crispy. | It's good at absorbing flavours and it still stays a little bit crispy. |
206 | 00:10:44,560 | 00:10:46,000 | Winter melon and daikon, | Winter melon and daikon, |
207 | 00:10:46,200 | 00:10:48,440 | I think they both bring different things to the dish. | I think they both bring different things to the dish. |
208 | 00:10:48,640 | 00:10:51,040 | Serve the soup in it, Benny. (LAUGHS) | Serve the soup in it, Benny. (LAUGHS) |
209 | 00:10:51,240 | 00:10:54,120 | The daikon has definitely got a distinct flavour to it | The daikon has definitely got a distinct flavour to it |
210 | 00:10:54,320 | 00:10:55,640 | whereas the winter melon, | whereas the winter melon, |
211 | 00:10:55,840 | 00:10:58,680 | the flavour it takes on is what's in the dish, really. | the flavour it takes on is what's in the dish, really. |
212 | 00:11:00,880 | 00:11:04,360 | Once I got the broth going, the next thing was preparing the fish. | Once I got the broth going, the next thing was preparing the fish. |
213 | 00:11:04,560 | 00:11:07,560 | I'm actually looking to make a fish dumpling. | I'm actually looking to make a fish dumpling. |
214 | 00:11:07,760 | 00:11:11,160 | So I had to get onto filleting and getting the skin off the fish. | So I had to get onto filleting and getting the skin off the fish. |
215 | 00:11:11,360 | 00:11:12,200 | Oh, bugger. | Oh, bugger. |
216 | 00:11:12,400 | 00:11:13,400 | Deboning the fish. | Deboning the fish. |
217 | 00:11:13,600 | 00:11:14,960 | Did it again. | Did it again. |
218 | 00:11:15,160 | 00:11:19,600 | And then adding the spices and the herbs to make that mousse mixture. | And then adding the spices and the herbs to make that mousse mixture. |
219 | 00:11:21,080 | 00:11:23,920 | I'm mixing it in with some Thai herbs and some chilli. | I'm mixing it in with some Thai herbs and some chilli. |
220 | 00:11:24,120 | 00:11:26,400 | The hardest thing to get right in the soup | The hardest thing to get right in the soup |
221 | 00:11:26,600 | 00:11:27,760 | would definitely be... | would definitely be... |
222 | 00:11:29,040 | 00:11:31,800 | ..the fish that's in the dumpling is cooked perfectly. | ..the fish that's in the dumpling is cooked perfectly. |
223 | 00:11:32,000 | 00:11:33,440 | The texture is right. | The texture is right. |
224 | 00:11:33,640 | 00:11:36,240 | You can overdo it with the spice. | You can overdo it with the spice. |
225 | 00:11:36,440 | 00:11:37,720 | (COUGHS) | (COUGHS) |
226 | 00:11:37,920 | 00:11:39,520 | Jeez, that's hot. | Jeez, that's hot. |
227 | 00:11:39,720 | 00:11:42,200 | And then it was getting the casing for the dumplings. | And then it was getting the casing for the dumplings. |
228 | 00:11:42,400 | 00:11:44,680 | I'm just balancing some spinach leaves | I'm just balancing some spinach leaves |
229 | 00:11:44,880 | 00:11:47,240 | to get them soft so they're malleable | to get them soft so they're malleable |
230 | 00:11:47,440 | 00:11:50,400 | so I can actually encase the filling inside it. | so I can actually encase the filling inside it. |
231 | 00:11:50,600 | 00:11:52,680 | Hopefully the dumplings don't take too long to cook. | Hopefully the dumplings don't take too long to cook. |
232 | 00:11:52,880 | 00:11:54,400 | I have to get a real crack on. | I have to get a real crack on. |
233 | 00:12:01,600 | 00:12:03,120 | My soup's pretty much there. | My soup's pretty much there. |
234 | 00:12:03,320 | 00:12:05,760 | At the moment I'm just slowly poaching the fish | At the moment I'm just slowly poaching the fish |
235 | 00:12:05,960 | 00:12:08,840 | and then I'm gonna season it with a little bit of lime juice. | and then I'm gonna season it with a little bit of lime juice. |
236 | 00:12:10,440 | 00:12:12,720 | MELISSA LEONG: So you're using what fish in this dish? | MELISSA LEONG: So you're using what fish in this dish? |
237 | 00:12:12,920 | 00:12:14,840 | Um, we're using snapper today in this dish. | Um, we're using snapper today in this dish. |
238 | 00:12:15,040 | 00:12:16,880 | Wonderful. And why do you guys use snapper? | Wonderful. And why do you guys use snapper? |
239 | 00:12:17,080 | 00:12:20,640 | It's quite a neutral fish, like, it goes quite well for tom yum. | It's quite a neutral fish, like, it goes quite well for tom yum. |
240 | 00:12:20,840 | 00:12:22,640 | It doesn't overpower the soup as well | It doesn't overpower the soup as well |
241 | 00:12:22,840 | 00:12:24,800 | and snapper just is amazing by itself as well. | and snapper just is amazing by itself as well. |
242 | 00:12:26,000 | 00:12:27,840 | You've got five minutes to go. Use them well. | You've got five minutes to go. Use them well. |
243 | 00:12:28,040 | 00:12:29,360 | Thank you. | Thank you. |
244 | 00:12:30,760 | 00:12:32,760 | The hotness is there. The saltiness is there. | The hotness is there. The saltiness is there. |
245 | 00:12:32,960 | 00:12:34,760 | I haven't added the lime juice yet, | I haven't added the lime juice yet, |
246 | 00:12:34,960 | 00:12:37,200 | so I'll add that at the last minute just to balance it out. | so I'll add that at the last minute just to balance it out. |
247 | 00:12:41,320 | 00:12:44,520 | I taste so many time to get the herby tom yum soup. | I taste so many time to get the herby tom yum soup. |
248 | 00:12:44,720 | 00:12:46,200 | I'm really happy with it. | I'm really happy with it. |
249 | 00:12:47,400 | 00:12:50,120 | But I do worry with my fish because | But I do worry with my fish because |
250 | 00:12:50,320 | 00:12:52,040 | I'm not sure it's cooked well enough. | I'm not sure it's cooked well enough. |
251 | 00:12:54,000 | 00:12:56,200 | There was definitely that added pressure knowing that | There was definitely that added pressure knowing that |
252 | 00:12:56,400 | 00:12:57,680 | if I didn't get this dish right... | if I didn't get this dish right... |
253 | 00:12:57,880 | 00:12:59,640 | DAN HONG: Push it, girlfriend. | DAN HONG: Push it, girlfriend. |
254 | 00:12:59,840 | 00:13:02,960 | ..then I was the next one to leave the competition. | ..then I was the next one to leave the competition. |
255 | 00:13:04,120 | 00:13:07,600 | Two minutes to go. You should be getting stuff onto the pass now. | Two minutes to go. You should be getting stuff onto the pass now. |
256 | 00:13:12,440 | 00:13:15,560 | One minute to go. | One minute to go. |
257 | 00:13:17,520 | 00:13:21,640 | The home cooks are pretty good, like, you never know what version the judge is gonna like, so... | The home cooks are pretty good, like, you never know what version the judge is gonna like, so... |
258 | 00:13:21,840 | 00:13:23,960 | ..we'll just have to wait and see, I guess. | ..we'll just have to wait and see, I guess. |
259 | 00:13:24,160 | 00:13:26,160 | (SIGHS) Far out. | (SIGHS) Far out. |
260 | 00:13:26,360 | 00:13:27,800 | Because I was under that pressure | Because I was under that pressure |
261 | 00:13:28,000 | 00:13:30,920 | I didn't get an opportunity to taste the cooked dumplings | I didn't get an opportunity to taste the cooked dumplings |
262 | 00:13:31,120 | 00:13:34,120 | so I wasn't sure if it was cooked all the way through or not | so I wasn't sure if it was cooked all the way through or not |
263 | 00:13:34,320 | 00:13:36,120 | and it might not be the right texture. | and it might not be the right texture. |
264 | 00:13:36,320 | 00:13:37,800 | (APPLAUSE) | (APPLAUSE) |
265 | 00:13:38,000 | 00:13:39,080 | MELISSA LEONG: Well done. | MELISSA LEONG: Well done. |
266 | 00:13:41,640 | 00:13:43,320 | (LAUGHS) | (LAUGHS) |
267 | 00:13:43,520 | 00:13:45,160 | I want to cook again with the head chef. | I want to cook again with the head chef. |
268 | 00:13:45,360 | 00:13:46,480 | Well done. | Well done. |
269 | 00:13:46,680 | 00:13:49,400 | So hopefully my dish will be the winner. | So hopefully my dish will be the winner. |
270 | 00:13:52,640 | 00:13:54,720 | DAN HONG: Whether that be from a chef or a home cook, | DAN HONG: Whether that be from a chef or a home cook, |
271 | 00:13:54,920 | 00:13:56,360 | it's pretty damn impressive. | it's pretty damn impressive. |
272 | 00:13:56,560 | 00:13:57,600 | Wow. | Wow. |
273 | 00:13:57,800 | 00:14:00,120 | The best plate on the pass is... | The best plate on the pass is... |
274 | 00:14:07,960 | 00:14:11,400 | MAEVE O'MEARA: It's Thai week and the tom yum fish battle is over. | MAEVE O'MEARA: It's Thai week and the tom yum fish battle is over. |
275 | 00:14:11,600 | 00:14:12,760 | That was hard. How was your... | That was hard. How was your... |
276 | 00:14:12,960 | 00:14:15,480 | Home cooks Nakarin and Cat have been taking on | Home cooks Nakarin and Cat have been taking on |
277 | 00:14:15,680 | 00:14:18,520 | Easy Tiger restaurant's sous chef Ben. | Easy Tiger restaurant's sous chef Ben. |
278 | 00:14:18,720 | 00:14:21,240 | Dan, tonight's blind-tasting judge, has returned | Dan, tonight's blind-tasting judge, has returned |
279 | 00:14:21,440 | 00:14:23,720 | to sample the three different soups | to sample the three different soups |
280 | 00:14:23,920 | 00:14:27,720 | with no idea which dish was prepared by the chef or the home cooks. | with no idea which dish was prepared by the chef or the home cooks. |
281 | 00:14:27,920 | 00:14:29,720 | Well, it definitely smells like tom yum. | Well, it definitely smells like tom yum. |
282 | 00:14:29,920 | 00:14:32,360 | They all look amazing. | They all look amazing. |
283 | 00:14:32,560 | 00:14:35,240 | They look like restaurant-quality tom yums. | They look like restaurant-quality tom yums. |
284 | 00:14:35,440 | 00:14:39,440 | This is snapper dumpling tom yum. | This is snapper dumpling tom yum. |
285 | 00:14:41,040 | 00:14:42,160 | Wow. | Wow. |
286 | 00:14:42,360 | 00:14:43,720 | It looks beautiful. | It looks beautiful. |
287 | 00:14:43,920 | 00:14:45,800 | It's just so delicate. | It's just so delicate. |
288 | 00:14:47,000 | 00:14:49,120 | (SNIFFS DEEPLY) | (SNIFFS DEEPLY) |
289 | 00:14:51,640 | 00:14:53,560 | The fragrance really hit me in the face. | The fragrance really hit me in the face. |
290 | 00:15:08,520 | 00:15:11,000 | That tom yum has some punch. | That tom yum has some punch. |
291 | 00:15:13,160 | 00:15:15,280 | You can really get that chilli in there. | You can really get that chilli in there. |
292 | 00:15:15,480 | 00:15:16,800 | Those aromats, that galangal, | Those aromats, that galangal, |
293 | 00:15:17,000 | 00:15:19,120 | the lemongrass, the lime leaf, | the lemongrass, the lime leaf, |
294 | 00:15:19,320 | 00:15:20,480 | I can taste it all. | I can taste it all. |
295 | 00:15:20,680 | 00:15:23,320 | It almost tastes like they've got some prawn heads or something | It almost tastes like they've got some prawn heads or something |
296 | 00:15:23,520 | 00:15:26,480 | and made, like, a prawn-flavoured broth. | and made, like, a prawn-flavoured broth. |
297 | 00:15:26,680 | 00:15:28,480 | MARK OLIVE: That's exactly what they did, Dan. | MARK OLIVE: That's exactly what they did, Dan. |
298 | 00:15:28,680 | 00:15:29,720 | Wow. | Wow. |
299 | 00:15:29,920 | 00:15:32,240 | That really adds another dimension of flavour | That really adds another dimension of flavour |
300 | 00:15:32,440 | 00:15:35,800 | and that dumpling is really, really delightful. | and that dumpling is really, really delightful. |
301 | 00:15:36,000 | 00:15:38,480 | I love how it's wrapped in spinach. | I love how it's wrapped in spinach. |
302 | 00:15:38,720 | 00:15:42,080 | The only thing I would say is that the dumplings were a little bit grainy in texture. | The only thing I would say is that the dumplings were a little bit grainy in texture. |
303 | 00:15:42,280 | 00:15:46,520 | But the flavour of the fish is there and that broth is seasoned perfectly. | But the flavour of the fish is there and that broth is seasoned perfectly. |
304 | 00:15:48,960 | 00:15:51,920 | MELISSA LEONG: This is a snapper and daikon tom yum. | MELISSA LEONG: This is a snapper and daikon tom yum. |
305 | 00:15:53,240 | 00:15:57,080 | It smells like a tom yum and it looks really pretty too. | It smells like a tom yum and it looks really pretty too. |
306 | 00:15:57,280 | 00:15:59,400 | I mean, you can see right at the top | I mean, you can see right at the top |
307 | 00:15:59,600 | 00:16:02,800 | that really finely julienned kaffir lime leaf. | that really finely julienned kaffir lime leaf. |
308 | 00:16:03,000 | 00:16:06,840 | That shows the true skills of a chef in a Thai kitchen. | That shows the true skills of a chef in a Thai kitchen. |
309 | 00:16:07,040 | 00:16:08,880 | It's how fine you can cut your lime leaf. | It's how fine you can cut your lime leaf. |
310 | 00:16:09,080 | 00:16:11,360 | And whether that be from a chef or a home cook, | And whether that be from a chef or a home cook, |
311 | 00:16:11,560 | 00:16:13,160 | it's pretty damn impressive. | it's pretty damn impressive. |
312 | 00:16:20,400 | 00:16:21,400 | Wow. | Wow. |
313 | 00:16:21,600 | 00:16:23,360 | Well, they know how to season their tom yum. | Well, they know how to season their tom yum. |
314 | 00:16:25,000 | 00:16:29,560 | I love the flavour in this broth. It really packs a punch. | I love the flavour in this broth. It really packs a punch. |
315 | 00:16:37,000 | 00:16:40,160 | That snapper is poached perfectly. | That snapper is poached perfectly. |
316 | 00:16:40,360 | 00:16:43,280 | Snapper is a very easy fish to overcook. | Snapper is a very easy fish to overcook. |
317 | 00:16:43,480 | 00:16:44,520 | In this case | In this case |
318 | 00:16:44,720 | 00:16:49,000 | the snapper was actually poached really nicely and really gently | the snapper was actually poached really nicely and really gently |
319 | 00:16:49,200 | 00:16:52,680 | and I really enjoyed the flavour of that snapper. | and I really enjoyed the flavour of that snapper. |
320 | 00:16:52,880 | 00:16:56,840 | Ah, the one thing that wasn't cooked that well was the daikon. | Ah, the one thing that wasn't cooked that well was the daikon. |
321 | 00:16:57,040 | 00:16:58,440 | I thought it was a bit crunchy. | I thought it was a bit crunchy. |
322 | 00:16:58,640 | 00:16:59,840 | I don't like in-between daikon. | I don't like in-between daikon. |
323 | 00:17:00,040 | 00:17:01,040 | It's like capsicum to me. | It's like capsicum to me. |
324 | 00:17:01,240 | 00:17:04,240 | It's either got to be raw or nice and soft. | It's either got to be raw or nice and soft. |
325 | 00:17:04,440 | 00:17:06,880 | There is actually winter melon in this tom yum as well. | There is actually winter melon in this tom yum as well. |
326 | 00:17:07,080 | 00:17:08,120 | Mmm. | Mmm. |
327 | 00:17:08,320 | 00:17:11,280 | Well, look, I've grown up eating winter melon my whole life | Well, look, I've grown up eating winter melon my whole life |
328 | 00:17:11,480 | 00:17:13,000 | and all the winter melon soups I've had, | and all the winter melon soups I've had, |
329 | 00:17:13,200 | 00:17:15,360 | the winter melon is nice and tender. | the winter melon is nice and tender. |
330 | 00:17:15,560 | 00:17:16,880 | This one's a bit crunchy as well. | This one's a bit crunchy as well. |
331 | 00:17:17,080 | 00:17:17,960 | Much like the daikon. | Much like the daikon. |
332 | 00:17:18,160 | 00:17:19,760 | I'm not sure if it works. | I'm not sure if it works. |
333 | 00:17:22,840 | 00:17:26,080 | Dan, barramundi and mushroom tom yum. | Dan, barramundi and mushroom tom yum. |
334 | 00:17:28,000 | 00:17:32,880 | It looks like if I went to a modern Australian restaurant | It looks like if I went to a modern Australian restaurant |
335 | 00:17:33,080 | 00:17:34,600 | back in the early '90s. | back in the early '90s. |
336 | 00:17:34,800 | 00:17:37,040 | Thai food wasn't that huge back then | Thai food wasn't that huge back then |
337 | 00:17:37,240 | 00:17:41,160 | and they decided to do tom yum in a more fancy way. | and they decided to do tom yum in a more fancy way. |
338 | 00:17:41,360 | 00:17:44,080 | Retro, Dan! Retro! Yeah. | Retro, Dan! Retro! Yeah. |
339 | 00:17:46,920 | 00:17:47,960 | To be honest, | To be honest, |
340 | 00:17:48,160 | 00:17:51,760 | it doesn't have that big, bold fragrance like the previous two did | it doesn't have that big, bold fragrance like the previous two did |
341 | 00:17:51,960 | 00:17:54,120 | but maybe it's all in the flavour. | but maybe it's all in the flavour. |
342 | 00:17:54,320 | 00:17:55,560 | I'm just gonna have to try it. | I'm just gonna have to try it. |
343 | 00:17:55,760 | 00:17:57,600 | Tuck in, Dan. | Tuck in, Dan. |
344 | 00:18:00,400 | 00:18:01,920 | Well? | Well? |
345 | 00:18:02,120 | 00:18:04,560 | I think the flavours were quite subtle in here. | I think the flavours were quite subtle in here. |
346 | 00:18:04,760 | 00:18:08,680 | It didn't really, like, punch me in the face. | It didn't really, like, punch me in the face. |
347 | 00:18:08,880 | 00:18:12,600 | I just think it needed that extra lime and fish sauce | I just think it needed that extra lime and fish sauce |
348 | 00:18:12,800 | 00:18:14,640 | to really bring out all those flavours. | to really bring out all those flavours. |
349 | 00:18:25,160 | 00:18:27,640 | That barra, they nailed it. | That barra, they nailed it. |
350 | 00:18:27,840 | 00:18:31,120 | Perfectly cooked, the texture of that flesh, so soft. | Perfectly cooked, the texture of that flesh, so soft. |
351 | 00:18:31,320 | 00:18:34,520 | So moist and works really well with this tom yum | So moist and works really well with this tom yum |
352 | 00:18:34,720 | 00:18:36,400 | and I love the addition of the mushrooms. | and I love the addition of the mushrooms. |
353 | 00:18:36,600 | 00:18:38,640 | It's a classic pairing with tom yum. | It's a classic pairing with tom yum. |
354 | 00:18:38,840 | 00:18:41,680 | All in all, it's a pretty delicious bowl of tom yum. | All in all, it's a pretty delicious bowl of tom yum. |
355 | 00:18:44,240 | 00:18:45,840 | MELISSA LEONG: You've got a big decision to make. | MELISSA LEONG: You've got a big decision to make. |
356 | 00:18:46,040 | 00:18:48,120 | Three great dishes. | Three great dishes. |
357 | 00:18:48,320 | 00:18:50,520 | I'm looking forward to hearing what you decided. | I'm looking forward to hearing what you decided. |
358 | 00:18:50,720 | 00:18:52,320 | It's gonna be tough, actually. | It's gonna be tough, actually. |
359 | 00:18:59,160 | 00:19:01,440 | MAEVE O'MEARA: It's the final night of Thai week. | MAEVE O'MEARA: It's the final night of Thai week. |
360 | 00:19:01,640 | 00:19:03,880 | Cat and Nakarin, the home cooks, have been competing | Cat and Nakarin, the home cooks, have been competing |
361 | 00:19:04,080 | 00:19:07,240 | against Easy Tiger restaurant Sous Chef Ben | against Easy Tiger restaurant Sous Chef Ben |
362 | 00:19:07,440 | 00:19:10,240 | in a Tom Yum fish soup challenge. | in a Tom Yum fish soup challenge. |
363 | 00:19:10,440 | 00:19:12,800 | And now it's time to find out whose is best. | And now it's time to find out whose is best. |
364 | 00:19:15,720 | 00:19:18,040 | Tonight is the battle to decide | Tonight is the battle to decide |
365 | 00:19:18,240 | 00:19:20,800 | which one of you two home cooks will go head to head | which one of you two home cooks will go head to head |
366 | 00:19:21,000 | 00:19:24,000 | with chef Jarrod in the final tomorrow night. | with chef Jarrod in the final tomorrow night. |
367 | 00:19:24,200 | 00:19:25,480 | (BOTH LAUGH) | (BOTH LAUGH) |
368 | 00:19:25,680 | 00:19:28,960 | You two are looking really friendly for competition. | You two are looking really friendly for competition. |
369 | 00:19:29,160 | 00:19:31,000 | Oh, well, you know what they say about the Thais. | Oh, well, you know what they say about the Thais. |
370 | 00:19:31,200 | 00:19:32,680 | We're friendly people. (LAUGHS) | We're friendly people. (LAUGHS) |
371 | 00:19:32,880 | 00:19:34,840 | Cat, how do you think you went? | Cat, how do you think you went? |
372 | 00:19:35,040 | 00:19:38,480 | It was really touch-and-go at the last sort of five minutes or so, | It was really touch-and-go at the last sort of five minutes or so, |
373 | 00:19:38,680 | 00:19:41,760 | so I'm really happy that I managed to get something on the plate. | so I'm really happy that I managed to get something on the plate. |
374 | 00:19:41,960 | 00:19:43,040 | I just hope it's good enough. | I just hope it's good enough. |
375 | 00:19:43,240 | 00:19:44,880 | Nakarin, how are you feeling? | Nakarin, how are you feeling? |
376 | 00:19:45,080 | 00:19:46,760 | NAKARIN: I've still got a little bit worry | NAKARIN: I've still got a little bit worry |
377 | 00:19:46,960 | 00:19:52,280 | if the judge is gonna like the taste that I put into my tom yum. | if the judge is gonna like the taste that I put into my tom yum. |
378 | 00:19:53,720 | 00:19:55,440 | Sous chef Ben, how are you feeling? | Sous chef Ben, how are you feeling? |
379 | 00:19:55,640 | 00:19:57,320 | Pretty happy with what I've put up there, | Pretty happy with what I've put up there, |
380 | 00:19:57,520 | 00:20:00,200 | There was plenty of time to do everything I wanted to do. | There was plenty of time to do everything I wanted to do. |
381 | 00:20:00,400 | 00:20:03,840 | We'll just have to see how it goes up against these two guys. | We'll just have to see how it goes up against these two guys. |
382 | 00:20:04,040 | 00:20:06,320 | Well, there's three pretty spectacular... | Well, there's three pretty spectacular... |
383 | 00:20:07,520 | 00:20:09,120 | ..bowls of tom yum on the pass. | ..bowls of tom yum on the pass. |
384 | 00:20:09,320 | 00:20:13,440 | They actually all looked like I would order them at a restaurant. | They actually all looked like I would order them at a restaurant. |
385 | 00:20:13,640 | 00:20:16,800 | The best plate on the pass is... | The best plate on the pass is... |
386 | 00:20:24,920 | 00:20:27,120 | ..the tom yum with snapper dumplings. | ..the tom yum with snapper dumplings. |
387 | 00:20:27,320 | 00:20:28,160 | (LAUGHS) | (LAUGHS) |
388 | 00:20:28,360 | 00:20:29,360 | Is that you, Cat? (APPLAUSE) | Is that you, Cat? (APPLAUSE) |
389 | 00:20:29,560 | 00:20:30,560 | That's me! | That's me! |
390 | 00:20:30,760 | 00:20:32,760 | Oh, my God. That's unbelievable. | Oh, my God. That's unbelievable. |
391 | 00:20:32,960 | 00:20:34,320 | Wow. | Wow. |
392 | 00:20:34,520 | 00:20:36,720 | How are you feeling? (LAUGHS) | How are you feeling? (LAUGHS) |
393 | 00:20:36,920 | 00:20:37,840 | I wasn't expecting that. | I wasn't expecting that. |
394 | 00:20:38,040 | 00:20:40,680 | Honestly, I really wasn't expecting that. | Honestly, I really wasn't expecting that. |
395 | 00:20:40,880 | 00:20:42,080 | Why not? | Why not? |
396 | 00:20:42,280 | 00:20:44,440 | I think because I just was so pressed for time | I think because I just was so pressed for time |
397 | 00:20:44,640 | 00:20:46,960 | and I dint get to taste the actual dumplings | and I dint get to taste the actual dumplings |
398 | 00:20:47,160 | 00:20:50,560 | so I wasn't sure if the flavours would come through. | so I wasn't sure if the flavours would come through. |
399 | 00:20:50,760 | 00:20:52,440 | You are through to the final. Wow. | You are through to the final. Wow. |
400 | 00:20:52,640 | 00:20:55,360 | You will be facing head chef Jarrod tomorrow night. | You will be facing head chef Jarrod tomorrow night. |
401 | 00:20:55,560 | 00:20:56,440 | How do you feel? | How do you feel? |
402 | 00:20:56,640 | 00:21:00,080 | I'm not sure. (LAUGHS) | I'm not sure. (LAUGHS) |
403 | 00:21:00,280 | 00:21:02,080 | Part of me is like, "Yay!" | Part of me is like, "Yay!" |
404 | 00:21:02,280 | 00:21:04,400 | The other part is like, "Oh, my God." (LAUGHS) | The other part is like, "Oh, my God." (LAUGHS) |
405 | 00:21:04,600 | 00:21:06,840 | Yeah, no, it'll be a great experience. | Yeah, no, it'll be a great experience. |
406 | 00:21:07,040 | 00:21:11,440 | The plate that did not live up to my expectations was... | The plate that did not live up to my expectations was... |
407 | 00:21:18,080 | 00:21:19,560 | ..the barramundi tom yum. | ..the barramundi tom yum. |
408 | 00:21:22,040 | 00:21:23,240 | Who made that? | Who made that? |
409 | 00:21:24,720 | 00:21:27,040 | It's me. Sorry, Nakarin. | It's me. Sorry, Nakarin. |
410 | 00:21:27,240 | 00:21:30,440 | I got to tell you that barramundi was perfectly cooked. | I got to tell you that barramundi was perfectly cooked. |
411 | 00:21:30,640 | 00:21:34,640 | I just think the soup could have gone up a little notch. | I just think the soup could have gone up a little notch. |
412 | 00:21:34,840 | 00:21:37,920 | I have the best time ever cooking in here. | I have the best time ever cooking in here. |
413 | 00:21:38,120 | 00:21:40,880 | I met new friends, met nice people. | I met new friends, met nice people. |
414 | 00:21:41,080 | 00:21:42,400 | Loved it. Happy. | Loved it. Happy. |
415 | 00:21:42,600 | 00:21:45,320 | Tomorrow night are you rooting for the home cooks? | Tomorrow night are you rooting for the home cooks? |
416 | 00:21:45,520 | 00:21:47,520 | Of course. It's gonna be for home cooks. | Of course. It's gonna be for home cooks. |
417 | 00:21:47,720 | 00:21:49,000 | I'm gonna back her up! | I'm gonna back her up! |
418 | 00:21:49,200 | 00:21:51,680 | (LAUGHTER) | (LAUGHTER) |
419 | 00:21:51,880 | 00:21:54,520 | I am very happy for Cat. | I am very happy for Cat. |
420 | 00:21:54,720 | 00:21:57,320 | Congratulations, Cat. Another win for you! | Congratulations, Cat. Another win for you! |
421 | 00:21:57,520 | 00:22:00,040 | Another win for home cooks everywhere. | Another win for home cooks everywhere. |
422 | 00:22:00,240 | 00:22:04,520 | You managed to outcook Easy Tiger so another trophy for you! | You managed to outcook Easy Tiger so another trophy for you! |
423 | 00:22:04,720 | 00:22:07,280 | (APPLAUSE) | (APPLAUSE) |
424 | 00:22:08,840 | 00:22:10,360 | Best plate on the pass! | Best plate on the pass! |
425 | 00:22:10,560 | 00:22:13,480 | So I'm one step further along the line. | So I'm one step further along the line. |
426 | 00:22:13,680 | 00:22:17,040 | I've beaten the station chef and I've just beaten the sous chef | I've beaten the station chef and I've just beaten the sous chef |
427 | 00:22:17,240 | 00:22:21,720 | so now I'm ready to have a go with the head chef! | so now I'm ready to have a go with the head chef! |
428 | 00:22:21,920 | 00:22:22,800 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
429 | 00:22:23,000 | 00:22:24,600 | JARROD: You have to be careful of Cat. | JARROD: You have to be careful of Cat. |
430 | 00:22:24,800 | 00:22:26,320 | She's won the last two nights in a row. | She's won the last two nights in a row. |
431 | 00:22:26,520 | 00:22:27,960 | This is a dish my mum used to make | This is a dish my mum used to make |
432 | 00:22:28,160 | 00:22:29,800 | for my sister and I when we were really little | for my sister and I when we were really little |
433 | 00:22:30,000 | 00:22:31,680 | so I'm feeling pretty confident. | so I'm feeling pretty confident. |
434 | 00:22:31,880 | 00:22:34,720 | I've never seen a quail son-in-law egg before so I am a little nervous. | I've never seen a quail son-in-law egg before so I am a little nervous. |
435 | 00:22:34,920 | 00:22:36,840 | DAN HONG: Wow. MEISSA: This is beautiful. | DAN HONG: Wow. MEISSA: This is beautiful. |
436 | 00:22:37,040 | 00:22:39,120 | And it smells absolutely amazing. | And it smells absolutely amazing. |
437 | 00:22:39,320 | 00:22:40,240 | And later in the week, | And later in the week, |
438 | 00:22:40,440 | 00:22:43,560 | discover how Easy Tiger transforms simple flavours | discover how Easy Tiger transforms simple flavours |
439 | 00:22:43,760 | 00:22:45,840 | into exceptional Thai cuisine. | into exceptional Thai cuisine. |
440 | 00:22:46,040 | 00:22:50,720 | Delicious. So it's bitter, salty, sour, sweet and smoky! (LAUGHS) | Delicious. So it's bitter, salty, sour, sweet and smoky! (LAUGHS) |