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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)