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1 00:00:01,040 00:00:03,440 MAEVE O'MEARA: This week The Chefs' Line is celebrating MAEVE O'MEARA: This week The Chefs' Line is celebrating
2 00:00:03,640 00:00:07,120 an age-old culture and a cuisine distinctive in the region an age-old culture and a cuisine distinctive in the region
3 00:00:07,320 00:00:09,320 for its freshness and complexity, for its freshness and complexity,
4 00:00:09,520 00:00:13,880 all influenced over the centuries by trade, religion and the seasons. all influenced over the centuries by trade, religion and the seasons.
5 00:00:14,080 00:00:15,600 It's Thai cuisine. It's Thai cuisine.
6 00:00:15,800 00:00:19,240 A love and understanding of this cuisine helped four home cooks A love and understanding of this cuisine helped four home cooks
7 00:00:19,440 00:00:21,640 take on Melbourne restaurant Easy Tiger take on Melbourne restaurant Easy Tiger
8 00:00:21,840 00:00:24,400 and saw them beat the professionals twice. and saw them beat the professionals twice.
9 00:00:24,600 00:00:27,200 I can't believe I beat a chef! Oh, my God! I can't believe I beat a chef! Oh, my God!
10 00:00:27,400 00:00:28,680 (ALL LAUGH) (ALL LAUGH)
11 00:00:28,880 00:00:31,960 Tonight I visit head chef Jarrod Hudson in his kitchen Tonight I visit head chef Jarrod Hudson in his kitchen
12 00:00:32,160 00:00:34,640 and get to see how a Western chef and his team and get to see how a Western chef and his team
13 00:00:34,840 00:00:36,920 have interpreted some of the classics. have interpreted some of the classics.
14 00:00:37,120 00:00:40,040 I think one of the most misunderstood facts of Thai food I think one of the most misunderstood facts of Thai food
15 00:00:40,240 00:00:44,320 is the sheer balance that's required to make a meal amazing. is the sheer balance that's required to make a meal amazing.
16 00:00:51,760 00:00:53,880 Thai food is all about striking a balance Thai food is all about striking a balance
17 00:00:54,080 00:00:57,640 between bitter, sour, salty, sweet and spicy. between bitter, sour, salty, sweet and spicy.
18 00:00:57,840 00:01:01,520 Head chef and restaurateur Jarrod Hudson has mastered that balance Head chef and restaurateur Jarrod Hudson has mastered that balance
19 00:01:01,720 00:01:05,240 and created his interpretation of Thai food. and created his interpretation of Thai food.
20 00:01:05,440 00:01:07,320 Here in hipster Collingwood, Melbourne Here in hipster Collingwood, Melbourne
21 00:01:07,520 00:01:09,640 is his restaurant, Easy Tiger. is his restaurant, Easy Tiger.
22 00:01:11,880 00:01:15,400 Jarrod's aim has been to present the vibrancy of Thai cuisine Jarrod's aim has been to present the vibrancy of Thai cuisine
23 00:01:15,600 00:01:17,080 in a new and fresh light, in a new and fresh light,
24 00:01:17,280 00:01:18,840 to dismiss the reputation to dismiss the reputation
25 00:01:19,040 00:01:22,200 he feels has been wrongly acquired over the years. he feels has been wrongly acquired over the years.
26 00:01:22,400 00:01:24,400 Tell me what your take on Thai food is. Tell me what your take on Thai food is.
27 00:01:24,600 00:01:26,440 It's a beautiful cuisine. It's a beautiful cuisine.
28 00:01:26,640 00:01:29,560 I think it I gets a little bit of a hard go I think it I gets a little bit of a hard go
29 00:01:29,760 00:01:32,040 because quality of produce that you see used because quality of produce that you see used
30 00:01:32,240 00:01:36,040 in those cheaper Thai restaurants is not as good as it should be. in those cheaper Thai restaurants is not as good as it should be.
31 00:01:36,240 00:01:38,760 I think it's sort of pigeonholed as being cheap and cheerful I think it's sort of pigeonholed as being cheap and cheerful
32 00:01:38,960 00:01:41,440 and I don't think it's cheap and cheerful at all. and I don't think it's cheap and cheerful at all.
33 00:01:41,640 00:01:43,320 I think it's, like, this amazing cuisine I think it's, like, this amazing cuisine
34 00:01:43,520 00:01:46,040 where if you use the best produce you can, where if you use the best produce you can,
35 00:01:46,240 00:01:49,160 you can absolutely elevate a dish that, like a pad Thai, you can absolutely elevate a dish that, like a pad Thai,
36 00:01:49,360 00:01:51,640 can go from here to here. can go from here to here.
37 00:01:51,840 00:01:54,360 Easy Tiger's menu represents a culture of street foods Easy Tiger's menu represents a culture of street foods
38 00:01:54,560 00:01:58,200 common in Thailand which Jarrod presents in a modern form. common in Thailand which Jarrod presents in a modern form.
39 00:01:58,400 00:02:00,280 It's not the sum of one dish. It's not the sum of one dish.
40 00:02:00,480 00:02:03,560 It's the sum of all the dishes and especially in Thai food. It's the sum of all the dishes and especially in Thai food.
41 00:02:03,760 00:02:05,040 We shouldn't do entrees. We shouldn't do entrees.
42 00:02:05,240 00:02:06,920 We only do entrees because as a westerner We only do entrees because as a westerner
43 00:02:07,120 00:02:09,320 we want to eat an entree, a main and a dessert. we want to eat an entree, a main and a dessert.
44 00:02:09,520 00:02:11,320 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
45 00:02:11,520 00:02:13,560 Jarrod prepared a dish steeped in legend Jarrod prepared a dish steeped in legend
46 00:02:13,760 00:02:16,520 and a popular appetiser on many Thai menus, and a popular appetiser on many Thai menus,
47 00:02:16,720 00:02:18,000 the son-in-law egg. the son-in-law egg.
48 00:02:18,200 00:02:21,000 I think it has its intricacies, like a soft boiled egg. I think it has its intricacies, like a soft boiled egg.
49 00:02:21,200 00:02:22,760 Everyone goes, "Oh, it's just a boiled egg." Everyone goes, "Oh, it's just a boiled egg."
50 00:02:22,960 00:02:25,080 You tell me how many chefs don't know how to soft boil an egg. You tell me how many chefs don't know how to soft boil an egg.
51 00:02:25,280 00:02:26,960 Maybe I might mess it up today actually. Maybe I might mess it up today actually.
52 00:02:27,160 00:02:29,880 Jarrod's experience and knowledge of this classic snack Jarrod's experience and knowledge of this classic snack
53 00:02:30,080 00:02:31,800 saw him beat home cook Cat. saw him beat home cook Cat.
54 00:02:32,000 00:02:35,640 Wow. I mean, look at that yolk. Really beautifully cooked. Wow. I mean, look at that yolk. Really beautifully cooked.
55 00:02:35,840 00:02:37,440 I like the golden colour. I like the golden colour.
56 00:02:39,600 00:02:41,160 That's what I'm talking about. That's what I'm talking about.
57 00:02:41,360 00:02:45,200 It is sweet, it is sour, it is spicy. It is sweet, it is sour, it is spicy.
58 00:02:45,400 00:02:49,200 All together with the rice, this is a really happy time right here. All together with the rice, this is a really happy time right here.
59 00:02:49,400 00:02:54,080 Today Jarrod is preparing the most popular of all Thai entrees. Today Jarrod is preparing the most popular of all Thai entrees.
60 00:02:54,280 00:02:56,800 Today we're gonna do the classic Thai fishcake. Today we're gonna do the classic Thai fishcake.
61 00:02:57,000 00:02:59,280 With some beautiful fish. With some beautiful fish.
62 00:02:59,480 00:03:02,440 Yeah. So, today it's barramundi and it's ora king salmon. Yeah. So, today it's barramundi and it's ora king salmon.
63 00:03:02,640 00:03:03,920 Oh, how beautiful. Oh, how beautiful.
64 00:03:04,120 00:03:06,640 House made red curry paste, eggs, rice, flour, House made red curry paste, eggs, rice, flour,
65 00:03:06,840 00:03:08,160 snake beans and lime leaf. snake beans and lime leaf.
66 00:03:08,360 00:03:10,400 OK. I'm very keen to learn this recipe. OK. I'm very keen to learn this recipe.
67 00:03:10,600 00:03:12,440 OK, so we start with pink fish. OK, so we start with pink fish.
68 00:03:12,640 00:03:14,120 This is the most important fish This is the most important fish
69 00:03:14,320 00:03:16,240 when it comes to blitzing these up into a paste. when it comes to blitzing these up into a paste.
70 00:03:16,440 00:03:17,720 You don't want to over-blitz this one You don't want to over-blitz this one
71 00:03:17,920 00:03:19,280 because the oil in it is what emulsifies because the oil in it is what emulsifies
72 00:03:19,480 00:03:23,160 and then you won't get that beautiful spongey texture, and then you won't get that beautiful spongey texture,
73 00:03:23,360 00:03:25,600 so it's just, like, no word of a lie... so it's just, like, no word of a lie...
74 00:03:25,800 00:03:28,440 So when you say emulsify fat, what do you mean? So when you say emulsify fat, what do you mean?
75 00:03:28,640 00:03:30,680 So it's almost like making a mayonnaise, So it's almost like making a mayonnaise,
76 00:03:30,880 00:03:32,880 because that fish is so high in oil, because that fish is so high in oil,
77 00:03:33,080 00:03:36,200 if you keep blitzing that it almost wants to come together. if you keep blitzing that it almost wants to come together.
78 00:03:36,400 00:03:39,560 So if you see this it's still quite sort of wet. So if you see this it's still quite sort of wet.
79 00:03:39,760 00:03:42,080 You can see the oil on my finger. Like, you could blitz that up. You can see the oil on my finger. Like, you could blitz that up.
80 00:03:42,280 00:03:43,880 That would go to almost like a mayonnaise, That would go to almost like a mayonnaise,
81 00:03:44,080 00:03:45,400 I reckon, if you kept whipping it. I reckon, if you kept whipping it.
82 00:03:45,600 00:03:46,880 Now, the white fish? Now, the white fish?
83 00:03:47,080 00:03:49,440 Any one of those firm white flesh, not oily. Any one of those firm white flesh, not oily.
84 00:03:49,640 00:03:52,280 So snapper, blue eyed cod. Boom. So snapper, blue eyed cod. Boom.
85 00:03:52,480 00:03:56,040 There's no fat in it. And as you can see, it's a lot drier. There's no fat in it. And as you can see, it's a lot drier.
86 00:03:56,240 00:03:57,120 Is it? Is it?
87 00:03:57,320 00:04:00,320 So you're not gonna have to worry about how long you blitz that for. So you're not gonna have to worry about how long you blitz that for.
88 00:04:00,520 00:04:03,280 You can blitz that for three or four minutes. You can blitz that for three or four minutes.
89 00:04:03,480 00:04:05,760 And then that goes in with the pink fish. And then that goes in with the pink fish.
90 00:04:05,960 00:04:08,520 You can't do them together because that's got too much oil You can't do them together because that's got too much oil
91 00:04:08,720 00:04:11,080 and that has it and you will never get that fine enough and that has it and you will never get that fine enough
92 00:04:11,280 00:04:13,560 to make the texture that you're after. to make the texture that you're after.
93 00:04:13,760 00:04:17,440 Jarrod then adds two eggs and his homemade red curry paste, Jarrod then adds two eggs and his homemade red curry paste,
94 00:04:17,640 00:04:19,320 then finely chopped snake beans then finely chopped snake beans
95 00:04:19,520 00:04:21,760 along with the essence of all Thai cooking - along with the essence of all Thai cooking -
96 00:04:21,960 00:04:26,120 finely chopped kaffir lime leaves and a little rice flour to bind. finely chopped kaffir lime leaves and a little rice flour to bind.
97 00:04:26,320 00:04:29,160 The most important thing is fish sauce and it's... it's a good slug. The most important thing is fish sauce and it's... it's a good slug.
98 00:04:29,400 00:04:31,920 You can't have Thai food without fish sauce can you? You can't... Nah. You can't have Thai food without fish sauce can you? You can't... Nah.
99 00:04:32,120 00:04:34,320 So then, you know, you're sort of just bringing it together. So then, you know, you're sort of just bringing it together.
100 00:04:34,520 00:04:38,920 You pick it up and then it's just... it's just a gentle slap like so. You pick it up and then it's just... it's just a gentle slap like so.
101 00:04:39,120 00:04:41,440 This works protein to add the sponginess. This works protein to add the sponginess.
102 00:04:41,640 00:04:43,000 Wow! Wow!
103 00:04:43,200 00:04:46,560 So, as you can see, that's well and truly together. So, as you can see, that's well and truly together.
104 00:04:46,760 00:04:48,560 See? That's a ball, so... See? That's a ball, so...
105 00:04:48,760 00:04:50,800 It almost sort of moves like a jelly! It almost sort of moves like a jelly!
106 00:04:51,000 00:04:52,280 Well, yeah, almost. Well, yeah, almost.
107 00:04:52,480 00:04:54,480 So then we serve a quenelle of it. So then we serve a quenelle of it.
108 00:04:54,680 00:04:56,160 And obviously two spoons. And obviously two spoons.
109 00:04:56,360 00:04:58,880 Like, you're not trying to squash all the air out of them almost. Like, you're not trying to squash all the air out of them almost.
110 00:04:59,120 00:05:02,320 But it gives you a fatter fishcake than you'd have in a traditional Thai, isn't it? But it gives you a fatter fishcake than you'd have in a traditional Thai, isn't it?
111 00:05:02,520 00:05:03,800 Yeah, that's right. Yeah, that's right.
112 00:05:04,000 00:05:06,000 Jarrod fries the fishcakes for three or four minutes Jarrod fries the fishcakes for three or four minutes
113 00:05:06,200 00:05:07,920 until they start to colour. until they start to colour.
114 00:05:08,120 00:05:11,120 So, yeah, we just drain them on paper, onto some banana leaf, So, yeah, we just drain them on paper, onto some banana leaf,
115 00:05:11,320 00:05:13,320 and some house-made chilli sauce. and some house-made chilli sauce.
116 00:05:13,520 00:05:15,240 And that's our classic Thai fishcake. And that's our classic Thai fishcake.
117 00:05:15,440 00:05:17,160 Looks delicious. Looks delicious.
118 00:05:17,360 00:05:18,880 Cheers. Yum. Cheers, thank you. Cheers. Yum. Cheers, thank you.
119 00:05:21,720 00:05:23,480 The first thing you notice is the texture. The first thing you notice is the texture.
120 00:05:23,680 00:05:26,160 It's... it's bouncy, isn't it? Yeah, it's spongey. It's... it's bouncy, isn't it? Yeah, it's spongey.
121 00:05:26,360 00:05:30,440 And that lovely fish flavour that works with the curry. And that lovely fish flavour that works with the curry.
122 00:05:30,640 00:05:32,120 It's a beautiful balance of flavours. It's a beautiful balance of flavours.
123 00:05:32,320 00:05:35,760 I see why you don't want to mess with such a great recipe. I see why you don't want to mess with such a great recipe.
124 00:05:35,960 00:05:39,000 Traditional is the best in terms of fishcakes. Traditional is the best in terms of fishcakes.
125 00:05:39,200 00:05:42,240 As a chef, there is a fine line that you walk As a chef, there is a fine line that you walk
126 00:05:42,440 00:05:45,440 when you want to take a cuisine like Thai when you want to take a cuisine like Thai
127 00:05:45,640 00:05:48,960 which is very traditional, old, respected which is very traditional, old, respected
128 00:05:49,160 00:05:52,440 and take it to that new era of being modern. and take it to that new era of being modern.
129 00:05:52,640 00:05:55,440 There's not one day that I've come in, walked through that front door There's not one day that I've come in, walked through that front door
130 00:05:55,640 00:05:57,480 and gone, "It's time to make a foam" and gone, "It's time to make a foam"
131 00:05:57,680 00:06:00,480 or, "It's time to make a dirt or a soil or a gel." or, "It's time to make a dirt or a soil or a gel."
132 00:06:00,680 00:06:03,080 That is too far in Thai food. That is too far in Thai food.
133 00:06:03,280 00:06:06,640 Southern Thailand is known for its fish and seafood dishes, Southern Thailand is known for its fish and seafood dishes,
134 00:06:06,840 00:06:08,440 so Jarrod has come up with a starter so Jarrod has come up with a starter
135 00:06:08,640 00:06:11,560 that celebrates Australian shellfish at its best, that celebrates Australian shellfish at its best,
136 00:06:11,760 00:06:13,480 served in a true Thai style. served in a true Thai style.
137 00:06:13,680 00:06:17,080 Jarrod, it's rare to find a Thai restaurant without betel leaves, Jarrod, it's rare to find a Thai restaurant without betel leaves,
138 00:06:17,280 00:06:19,480 but your betel leaves are so incredibly fresh! but your betel leaves are so incredibly fresh!
139 00:06:19,680 00:06:20,960 What are you gonna make with those? What are you gonna make with those?
140 00:06:21,160 00:06:23,240 So, today we're gonna fill them with tea-smoked scallop So, today we're gonna fill them with tea-smoked scallop
141 00:06:23,440 00:06:26,440 and freshly grated coconut and a few other Thai aromats and freshly grated coconut and a few other Thai aromats
142 00:06:26,640 00:06:29,280 just to sort of make them interesting. just to sort of make them interesting.
143 00:06:29,480 00:06:32,480 What you're gonna smoke in is so loved. What you're gonna smoke in is so loved.
144 00:06:32,680 00:06:34,080 She's been as long as I've been here. She's been as long as I've been here.
145 00:06:34,280 00:06:36,600 So, seven years of, ah... There's love in there. So, seven years of, ah... There's love in there.
146 00:06:36,800 00:06:37,800 I tell you. (LAUGHS) I tell you. (LAUGHS)
147 00:06:38,000 00:06:39,360 And a lot of great things cooked. Yep. And a lot of great things cooked. Yep.
148 00:06:39,560 00:06:42,560 We're just going to smoke them over some jasmine rice, some tea, We're just going to smoke them over some jasmine rice, some tea,
149 00:06:42,760 00:06:45,960 white sugar, lime leaf, there's a little bit of star-anise in there. white sugar, lime leaf, there's a little bit of star-anise in there.
150 00:06:46,160 00:06:47,560 And what sort of tea have you got in there? And what sort of tea have you got in there?
151 00:06:47,760 00:06:49,040 That's the Chinese oolong tea. That's the Chinese oolong tea.
152 00:06:49,240 00:06:51,280 We've got some beautiful Queensland sea scallops here. We've got some beautiful Queensland sea scallops here.
153 00:06:51,480 00:06:52,840 We've got a little bit of paper in there. We've got a little bit of paper in there.
154 00:06:53,080 00:06:55,920 You can use banana leaf as well if you want to go down that traditional route. You can use banana leaf as well if you want to go down that traditional route.
155 00:06:56,120 00:06:58,480 So if you're smoking over a wok, you've got it raised above? So if you're smoking over a wok, you've got it raised above?
156 00:06:58,680 00:06:59,960 I've got it raised above because I've got it raised above because
157 00:07:00,160 00:07:01,720 I'm not actually trying to cook the scallop. I'm not actually trying to cook the scallop.
158 00:07:01,920 00:07:04,120 I'm just trying to smoke, impart that flavour in there. I'm just trying to smoke, impart that flavour in there.
159 00:07:04,320 00:07:06,120 So you put this on here and then... So you put this on here and then...
160 00:07:07,920 00:07:09,880 And as you see, it starts smoking. Wow! And as you see, it starts smoking. Wow!
161 00:07:10,080 00:07:12,320 That's the rice and the tea and everything catching. That's the rice and the tea and everything catching.
162 00:07:12,520 00:07:15,160 I love that you use such ancient techniques. I love that you use such ancient techniques.
163 00:07:15,400 00:07:17,720 Yeah. That's as old-school as it comes, isn't it? It is, isn't it? Yeah. That's as old-school as it comes, isn't it? It is, isn't it?
164 00:07:17,920 00:07:22,280 After smoking for around six minutes, the scallops are ready to finely chop After smoking for around six minutes, the scallops are ready to finely chop
165 00:07:22,480 00:07:27,320 and combine with eschallots, ginger, fresh coconut, lime zest and peanuts. and combine with eschallots, ginger, fresh coconut, lime zest and peanuts.
166 00:07:27,520 00:07:28,920 That's pretty much the basis That's pretty much the basis
167 00:07:29,120 00:07:31,040 and then we've got this sauce here. and then we've got this sauce here.
168 00:07:31,240 00:07:32,840 So it's palm sugar-based, So it's palm sugar-based,
169 00:07:33,040 00:07:35,560 seasoned obviously with fish sauce, little bit of tamarind. seasoned obviously with fish sauce, little bit of tamarind.
170 00:07:35,760 00:07:38,040 So it's basically a sweet-and-sour flavour. So it's basically a sweet-and-sour flavour.
171 00:07:38,240 00:07:39,360 Mmm. Yep, absolutely. Mmm. Yep, absolutely.
172 00:07:39,560 00:07:43,880 And then we just add just ever so much, enough to bind. And then we just add just ever so much, enough to bind.
173 00:07:44,080 00:07:46,800 'Cause sometimes these dressings can be a little sweet. 'Cause sometimes these dressings can be a little sweet.
174 00:07:47,000 00:07:50,040 So you err on the sour? Yep. Sour side. So you err on the sour? Yep. Sour side.
175 00:07:50,240 00:07:52,440 Especially with the starters, you want things to be sour Especially with the starters, you want things to be sour
176 00:07:52,640 00:07:54,920 so people go, "Oh, I'm getting really hungry now." so people go, "Oh, I'm getting really hungry now."
177 00:07:55,120 00:07:57,120 And then we just finish it with a little bit of fried esh. And then we just finish it with a little bit of fried esh.
178 00:07:57,320 00:07:59,040 I love esh. Eschalot. Or shallots. I love esh. Eschalot. Or shallots.
179 00:07:59,240 00:08:01,080 Oh, lovely, crunchy texture. And there you have it. Oh, lovely, crunchy texture. And there you have it.
180 00:08:01,280 00:08:03,360 Our smoked scallop betel leaf. Our smoked scallop betel leaf.
181 00:08:03,560 00:08:04,880 So, chef, one bite or two? So, chef, one bite or two?
182 00:08:05,080 00:08:06,280 Maybe one? Maybe one?
183 00:08:06,480 00:08:08,960 That's impressive. I'm gonna have to do two. That's impressive. I'm gonna have to do two.
184 00:08:10,880 00:08:13,800 Oh, God! Mmm! Oh, God! Mmm!
185 00:08:14,000 00:08:16,400 It's bitter, salty, sour, sweet... It's bitter, salty, sour, sweet...
186 00:08:16,600 00:08:18,920 ..spicy and smoky! (LAUGHS) ..spicy and smoky! (LAUGHS)
187 00:08:19,120 00:08:21,760 Yeah. So, yeah, everything of a good Thai dish. Yeah. So, yeah, everything of a good Thai dish.
188 00:08:21,960 00:08:22,760 Indeed. Indeed.
189 00:08:22,960 00:08:27,440 Coming up, station chef Yall serves up the most sour of Thai curries. Coming up, station chef Yall serves up the most sour of Thai curries.
190 00:08:27,640 00:08:29,320 Wow. That is not what I expected. Wow. That is not what I expected.
191 00:08:34,280 00:08:37,720 In Thai culture, eating alone is seen as bad luck. In Thai culture, eating alone is seen as bad luck.
192 00:08:37,920 00:08:40,320 Sharing is one of the real joys of Thai dining Sharing is one of the real joys of Thai dining
193 00:08:40,520 00:08:44,400 as you get to enjoy a whole range of fresh, clean flavours and texture. as you get to enjoy a whole range of fresh, clean flavours and texture.
194 00:08:44,600 00:08:46,760 Curry on its own? It's OK. Curry on its own? It's OK.
195 00:08:46,960 00:08:49,760 But you have a curry with a cuttlefish salad But you have a curry with a cuttlefish salad
196 00:08:49,960 00:08:54,480 with a deep-fried son-in-law egg, pad Thai, steamed rice. with a deep-fried son-in-law egg, pad Thai, steamed rice.
197 00:08:54,680 00:08:57,000 They are the things that make everything come together. They are the things that make everything come together.
198 00:08:57,200 00:09:00,480 Jarrod has worked hard to refine his version of Thai cuisine Jarrod has worked hard to refine his version of Thai cuisine
199 00:09:00,680 00:09:02,760 whilst respecting the flavour profiles whilst respecting the flavour profiles
200 00:09:02,960 00:09:05,280 that Thai is traditionally known for. that Thai is traditionally known for.
201 00:09:05,480 00:09:07,240 The joy of it is you can take it down a line The joy of it is you can take it down a line
202 00:09:07,440 00:09:08,720 where you can take it sour, where you can take it sour,
203 00:09:08,920 00:09:10,680 and then, you know, that's as sour as I want to go. and then, you know, that's as sour as I want to go.
204 00:09:10,880 00:09:13,400 Or if I don't want it so sour I want it to be sweet and hot Or if I don't want it so sour I want it to be sweet and hot
205 00:09:13,600 00:09:16,240 and then so you add more palm sugar and then more chilli. and then so you add more palm sugar and then more chilli.
206 00:09:16,440 00:09:20,840 It's... it's a cuisine of layers and that's why it's so, so tasty. It's... it's a cuisine of layers and that's why it's so, so tasty.
207 00:09:21,040 00:09:23,760 Those layers and flavour profiles of Thai cuisine Those layers and flavour profiles of Thai cuisine
208 00:09:23,960 00:09:28,720 is what attracted Nepalese station chef Yall to work at Easy Tiger. is what attracted Nepalese station chef Yall to work at Easy Tiger.
209 00:09:28,920 00:09:30,640 I like Thai cuisine because it's very different I like Thai cuisine because it's very different
210 00:09:30,840 00:09:32,120 to what I've done so far. to what I've done so far.
211 00:09:32,320 00:09:34,560 I've done a bit of French, a bit of Italian, I've done a bit of French, a bit of Italian,
212 00:09:34,760 00:09:39,160 and it was very nice to learn the techniques of it all, and it was very nice to learn the techniques of it all,
213 00:09:39,360 00:09:42,400 but with the palate itself it wasn't there for me. but with the palate itself it wasn't there for me.
214 00:09:42,600 00:09:45,480 Being an Asian means I like, you know, punchy stuff, you know? Being an Asian means I like, you know, punchy stuff, you know?
215 00:09:45,680 00:09:48,080 Sweet, sour, chilli, as you can imagine. Sweet, sour, chilli, as you can imagine.
216 00:09:48,280 00:09:50,600 So I think Thai cuisine has got all of them... So I think Thai cuisine has got all of them...
217 00:09:50,800 00:09:52,120 ..all of them combined together. ..all of them combined together.
218 00:09:52,320 00:09:54,080 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
219 00:09:54,280 00:09:56,960 Yall battled against the passion of three home cooks Yall battled against the passion of three home cooks
220 00:09:57,160 00:10:00,840 to deliver their version of the legendary massaman curry. to deliver their version of the legendary massaman curry.
221 00:10:01,040 00:10:04,800 DAN HONG: Chef Yall, so a vegetarian version of massaman? DAN HONG: Chef Yall, so a vegetarian version of massaman?
222 00:10:05,000 00:10:07,240 I think it's more about the curry itself I think it's more about the curry itself
223 00:10:07,440 00:10:09,560 than, you know, what goes with it. than, you know, what goes with it.
224 00:10:09,760 00:10:11,600 MELISSA LEONG: I am a card-carrying carnivore. MELISSA LEONG: I am a card-carrying carnivore.
225 00:10:11,800 00:10:13,080 Having said that, Having said that,
226 00:10:13,280 00:10:18,040 this massaman curry with no meat has a lot of flavour going for it! this massaman curry with no meat has a lot of flavour going for it!
227 00:10:18,240 00:10:22,400 But Yall's vegetarian option was beaten at the pass by home cook Cat But Yall's vegetarian option was beaten at the pass by home cook Cat
228 00:10:22,600 00:10:24,960 and her version of massaman with lamb. and her version of massaman with lamb.
229 00:10:25,160 00:10:29,120 The aroma is there, the texture is there, the body is there. The aroma is there, the texture is there, the body is there.
230 00:10:29,320 00:10:32,400 This is a very, very solid execution. This is a very, very solid execution.
231 00:10:32,600 00:10:34,880 Tonight Yall is sticking with tradition Tonight Yall is sticking with tradition
232 00:10:35,080 00:10:38,480 and preparing a dish that reinforces the authenticity of Thai food, and preparing a dish that reinforces the authenticity of Thai food,
233 00:10:38,680 00:10:41,040 sour orange fish curry. sour orange fish curry.
234 00:10:41,240 00:10:43,720 And like all good Thai food it starts with the paste, doesn't it? And like all good Thai food it starts with the paste, doesn't it?
235 00:10:43,920 00:10:44,720 Yep. Yep.
236 00:10:44,920 00:10:47,160 So basically we got, like, some dried chilli, long dry chilli So basically we got, like, some dried chilli, long dry chilli
237 00:10:47,360 00:10:49,400 we soaked in the water for a couple of hours to make it soft we soaked in the water for a couple of hours to make it soft
238 00:10:49,600 00:10:50,880 so it blends properly. so it blends properly.
239 00:10:51,080 00:10:52,880 So that goes in, but funnily enough it's not hot. So that goes in, but funnily enough it's not hot.
240 00:10:53,080 00:10:56,080 Spanish onion, garlic, lemongrass, and we call it browny Spanish onion, garlic, lemongrass, and we call it browny
241 00:10:56,280 00:10:58,560 which is basically shrimp paste that we toast... which is basically shrimp paste that we toast...
242 00:10:58,760 00:11:00,720 Like a belachan style? Yeah. Yeah. Like a belachan style? Yeah. Yeah.
243 00:11:00,920 00:11:03,520 So it doesn't have that raw, intense flavour. So it doesn't have that raw, intense flavour.
244 00:11:03,720 00:11:05,000 So it's got a bit of toastiness. So it's got a bit of toastiness.
245 00:11:05,200 00:11:06,480 And so this is the...? And so this is the...?
246 00:11:06,680 00:11:09,520 That's the smoked trout from Tasmania. That's the smoked trout from Tasmania.
247 00:11:09,720 00:11:12,600 Once blitzed together, Yall decants into a pan Once blitzed together, Yall decants into a pan
248 00:11:12,800 00:11:15,560 and dissolves palm sugar into the chilli paste. and dissolves palm sugar into the chilli paste.
249 00:11:15,760 00:11:18,280 That's the tamarind water, which we make it ourselves here as well. That's the tamarind water, which we make it ourselves here as well.
250 00:11:18,480 00:11:20,880 And tamarind gives you that sour note? And tamarind gives you that sour note?
251 00:11:21,080 00:11:22,360 Yeah, sour. Yeah, sour.
252 00:11:22,560 00:11:24,560 So we season with the fish sauce. So we season with the fish sauce.
253 00:11:24,760 00:11:26,840 We don't use any salt in this kitchen. That's not a thing. We don't use any salt in this kitchen. That's not a thing.
254 00:11:27,040 00:11:28,720 You don't use any salt? You don't use any salt?
255 00:11:28,920 00:11:31,720 Except for pastry. Anything salty is from fish sauce? Except for pastry. Anything salty is from fish sauce?
256 00:11:31,920 00:11:33,760 Fish sauce or soy sauce if you're vegetarian. Fish sauce or soy sauce if you're vegetarian.
257 00:11:33,960 00:11:35,720 Yeah. That is a lot of fish sauce! Yeah. That is a lot of fish sauce!
258 00:11:35,920 00:11:37,600 You'll be surprised. It will balance out well. You'll be surprised. It will balance out well.
259 00:11:37,800 00:11:40,240 OK, that's pretty much it. Beautiful colour. OK, that's pretty much it. Beautiful colour.
260 00:11:40,440 00:11:43,080 Yall then adds a Thai version of vegetable stock Yall then adds a Thai version of vegetable stock
261 00:11:43,280 00:11:45,920 followed by steamed hairy melon, followed by steamed hairy melon,
262 00:11:46,120 00:11:49,960 daikon that adds a peppery flavour and diced white fish. daikon that adds a peppery flavour and diced white fish.
263 00:11:50,160 00:11:54,560 That pretty much goes in now. That's our barramundi, pre-portioned. That pretty much goes in now. That's our barramundi, pre-portioned.
264 00:11:54,760 00:11:58,240 Everything is measured here. Goes in. That's part of our garnish. Everything is measured here. Goes in. That's part of our garnish.
265 00:11:58,440 00:11:59,720 So goes in here. Ahhh! So goes in here. Ahhh!
266 00:11:59,920 00:12:02,040 And once it's nicely done, And once it's nicely done,
267 00:12:02,240 00:12:05,600 we get the fish and the sour orange fish curry. we get the fish and the sour orange fish curry.
268 00:12:05,800 00:12:07,880 That looks so healthy, colourful. That looks so healthy, colourful.
269 00:12:08,080 00:12:10,000 Yeah, I mean, you could have it like a soup if you like. Yeah, I mean, you could have it like a soup if you like.
270 00:12:10,200 00:12:13,040 For the garnish we have kaffir lime and coriander For the garnish we have kaffir lime and coriander
271 00:12:13,240 00:12:15,040 and that's our sour orange curry. and that's our sour orange curry.
272 00:12:15,240 00:12:17,960 That's is a dish of extraordinary beauty, Yall. That's is a dish of extraordinary beauty, Yall.
273 00:12:19,840 00:12:21,320 Mmm. What do you think? Mmm. What do you think?
274 00:12:21,520 00:12:24,280 Wow. That is not what I expected. Wow. That is not what I expected.
275 00:12:24,480 00:12:27,160 With all that fish sauce, all that palm sugar, With all that fish sauce, all that palm sugar,
276 00:12:27,360 00:12:29,280 and it's fresh and it's sour! and it's fresh and it's sour!
277 00:12:29,480 00:12:31,200 It's not salty, though? No, it's not salty. It's not salty, though? No, it's not salty.
278 00:12:31,400 00:12:34,320 It's balanced. Absolutely lovely. Thank you. Thank you. It's balanced. Absolutely lovely. Thank you. Thank you.
279 00:12:34,520 00:12:36,960 Coming up, Jarrod cooks a northern Thai beef Coming up, Jarrod cooks a northern Thai beef
280 00:12:37,160 00:12:38,840 slow braised in coconut milk. slow braised in coconut milk.
281 00:12:39,040 00:12:41,760 That meat is just extraordinary. That meat is just extraordinary.
282 00:12:46,720 00:12:49,760 Head chef and owner of Easy Tiger in Melbourne, Jarrod Hudson, Head chef and owner of Easy Tiger in Melbourne, Jarrod Hudson,
283 00:12:49,960 00:12:53,080 presents a menu that puts a contemporary spin on dishes presents a menu that puts a contemporary spin on dishes
284 00:12:53,280 00:12:55,360 that represent the regions of Thailand. that represent the regions of Thailand.
285 00:12:55,560 00:12:58,720 So how are you reimagining traditional recipes? So how are you reimagining traditional recipes?
286 00:12:58,920 00:13:00,680 So, there's always a line. So, there's always a line.
287 00:13:00,880 00:13:02,680 There's always a line, especially with something There's always a line, especially with something
288 00:13:02,880 00:13:05,160 that's so sort of history-driven like Thai food. that's so sort of history-driven like Thai food.
289 00:13:05,360 00:13:08,280 You know, work out the history, study the history You know, work out the history, study the history
290 00:13:08,480 00:13:10,840 and then take it to a modern take. and then take it to a modern take.
291 00:13:11,040 00:13:13,320 Because some of those older recipes, you know, Because some of those older recipes, you know,
292 00:13:13,520 00:13:17,680 as Westerners, we don't quite understand the heavy spicing as Westerners, we don't quite understand the heavy spicing
293 00:13:17,880 00:13:20,440 or the heavy, you know, use of shrimp paste, or the heavy, you know, use of shrimp paste,
294 00:13:20,640 00:13:22,320 fish sauce and also the heat. fish sauce and also the heat.
295 00:13:22,520 00:13:25,920 A lot of Westerners - us, especially - can't take a lot of heat. A lot of Westerners - us, especially - can't take a lot of heat.
296 00:13:26,120 00:13:30,280 Southern Thai is known for being spicy, salty and sour. Southern Thai is known for being spicy, salty and sour.
297 00:13:30,480 00:13:32,680 Tonight Jarrod is preparing a northern Thai dish Tonight Jarrod is preparing a northern Thai dish
298 00:13:32,880 00:13:35,880 that is far more subtle in its flavour combinations. that is far more subtle in its flavour combinations.
299 00:13:36,080 00:13:40,120 Chef, I'm very excited that you're gonna share your signature dish Chef, I'm very excited that you're gonna share your signature dish
300 00:13:40,320 00:13:42,640 which is a beautiful beef dish. which is a beautiful beef dish.
301 00:13:42,840 00:13:45,640 Yeah, so it's a coconut-braised sher wagyu. Yeah, so it's a coconut-braised sher wagyu.
302 00:13:45,840 00:13:48,680 Mmm. It's the shin of the cow. Mmm. It's the shin of the cow.
303 00:13:48,880 00:13:51,120 Oh, my heaven. The size of it! Yeah. Oh, my heaven. The size of it! Yeah.
304 00:13:51,320 00:13:53,240 It's nine plus, or eight plus marble score. It's nine plus, or eight plus marble score.
305 00:13:53,440 00:13:55,280 So that's the fat content. So that's the fat content.
306 00:13:55,480 00:13:57,560 Yeah, the fat content to the meat. They all get graded. Yeah, the fat content to the meat. They all get graded.
307 00:13:57,760 00:14:00,480 So it's salted overnight in light soy, coriander seed, So it's salted overnight in light soy, coriander seed,
308 00:14:00,680 00:14:01,960 white pepper, sugar. white pepper, sugar.
309 00:14:02,160 00:14:03,600 This was done for 12 hours. This was done for 12 hours.
310 00:14:03,800 00:14:07,440 We drain off the soy and then we basically put it into a dish We drain off the soy and then we basically put it into a dish
311 00:14:07,640 00:14:10,360 and then we totally cover it in coconut cream. and then we totally cover it in coconut cream.
312 00:14:10,560 00:14:12,840 Thai cooking wouldn't exist without coconut cream, would it? Thai cooking wouldn't exist without coconut cream, would it?
313 00:14:13,040 00:14:14,560 No. It wouldn't at all. No. It wouldn't at all.
314 00:14:14,760 00:14:17,400 So it's totally submerged. And you do it in the oven? So it's totally submerged. And you do it in the oven?
315 00:14:17,600 00:14:19,240 Yeah. So I do it in a low oven. Yeah. So I do it in a low oven.
316 00:14:19,440 00:14:22,160 Like, 120 for 14 hours so it will fall apart. Like, 120 for 14 hours so it will fall apart.
317 00:14:22,360 00:14:26,640 In traditional Thai, you would reheat that beef in the oven In traditional Thai, you would reheat that beef in the oven
318 00:14:26,840 00:14:30,480 until the coconut fat or the coconut cream that it was cooked in split until the coconut fat or the coconut cream that it was cooked in split
319 00:14:30,680 00:14:33,440 and the meat was coated in the coconut solids. and the meat was coated in the coconut solids.
320 00:14:33,640 00:14:35,200 Easy Tiger, we don't take it that far. Easy Tiger, we don't take it that far.
321 00:14:35,400 00:14:39,240 It's too confronting for a Westerner to take on that fatty beef It's too confronting for a Westerner to take on that fatty beef
322 00:14:39,440 00:14:42,280 with that fatty coconut curd wrapped in the meat with that fatty coconut curd wrapped in the meat
323 00:14:42,480 00:14:44,000 with a pool of coconut oil. with a pool of coconut oil.
324 00:14:44,200 00:14:45,360 It's... it's too much. It's... it's too much.
325 00:14:45,560 00:14:48,640 Once it comes out of the oven, we roll it into sausages, Once it comes out of the oven, we roll it into sausages,
326 00:14:48,840 00:14:52,480 just for sheer sort of ease of handling so we can portion it up. just for sheer sort of ease of handling so we can portion it up.
327 00:14:52,680 00:14:56,160 OK. So you sort of almost bring it together with the cling wrap. OK. So you sort of almost bring it together with the cling wrap.
328 00:14:56,360 00:14:58,600 Yeah, just sort of roll it up just gently. Not too tight. Yeah, just sort of roll it up just gently. Not too tight.
329 00:14:58,800 00:15:00,480 And so this is how you serve it? And so this is how you serve it?
330 00:15:00,680 00:15:02,400 So we just cut it up into generous chunks So we just cut it up into generous chunks
331 00:15:02,600 00:15:04,360 and then we reheat it in the sauce. and then we reheat it in the sauce.
332 00:15:04,560 00:15:07,600 So that's the colour of the coconut cream after it finishes cooking So that's the colour of the coconut cream after it finishes cooking
333 00:15:07,800 00:15:11,960 and it's basically just got some of the residual meat juices, and it's basically just got some of the residual meat juices,
334 00:15:12,160 00:15:15,320 light soy and some of the spices but we've strained it all off. light soy and some of the spices but we've strained it all off.
335 00:15:15,520 00:15:17,920 Oh! Such a depth of flavour. Oh! Such a depth of flavour.
336 00:15:18,120 00:15:20,320 And it's a five ingredient sauce. Yep. And it's a five ingredient sauce. Yep.
337 00:15:20,520 00:15:22,960 That's cooked your meat amazing. That's cooked your meat amazing.
338 00:15:23,160 00:15:25,360 And then we gently heat it on top of a low burner. And then we gently heat it on top of a low burner.
339 00:15:25,560 00:15:28,760 So while that's heating, it gets served with a garnish So while that's heating, it gets served with a garnish
340 00:15:28,960 00:15:30,880 which is basically pickled cucumber. which is basically pickled cucumber.
341 00:15:31,080 00:15:34,520 So that gives you a crunch but also a slightly sour flavour too? So that gives you a crunch but also a slightly sour flavour too?
342 00:15:34,720 00:15:36,840 But it also breaks down that fat mouth feel But it also breaks down that fat mouth feel
343 00:15:37,040 00:15:38,320 that you get from eating something that you get from eating something
344 00:15:38,520 00:15:40,320 that's been cooked for 14 hours in coconut cream. that's been cooked for 14 hours in coconut cream.
345 00:15:40,520 00:15:41,320 Mmm. Mmm.
346 00:15:41,520 00:15:44,080 So you just take, you know, a little bit of the shredded cucumber, So you just take, you know, a little bit of the shredded cucumber,
347 00:15:44,280 00:15:50,360 some lemongrass, take Thai basil, coriander... some lemongrass, take Thai basil, coriander...
348 00:15:50,560 00:15:52,960 Thai coriander, which is the long leaf coriander Thai coriander, which is the long leaf coriander
349 00:15:53,160 00:15:55,320 which is... it looks like a saw tooth. which is... it looks like a saw tooth.
350 00:15:55,520 00:15:57,520 And then some golden esh. And then some golden esh.
351 00:15:57,720 00:16:02,440 Jarrod then dresses the salad with rice vinegar, sugar, salt and garlic. Jarrod then dresses the salad with rice vinegar, sugar, salt and garlic.
352 00:16:02,640 00:16:05,240 So we take a plate. It's already falling apart. So we take a plate. It's already falling apart.
353 00:16:05,440 00:16:09,400 Oh! That's wicked. Oh! That's wicked.
354 00:16:09,600 00:16:12,680 Ohhh. Mmm. Plenty of sauce. Ohhh. Mmm. Plenty of sauce.
355 00:16:13,960 00:16:17,520 Like so. And then we just give this a light pickle, ever so gently. Like so. And then we just give this a light pickle, ever so gently.
356 00:16:17,720 00:16:24,280 And then... it goes on there like so. And then... it goes on there like so.
357 00:16:24,480 00:16:26,800 And that's our coconut-braised beef shin. And that's our coconut-braised beef shin.
358 00:16:27,000 00:16:28,560 Thank you for sharing that, chef. Thank you for sharing that, chef.
359 00:16:28,760 00:16:30,760 Cannot wait to taste this. Cannot wait to taste this.
360 00:16:30,960 00:16:35,320 I love the fresh basil and all your beautiful tastes on top. I love the fresh basil and all your beautiful tastes on top.
361 00:16:37,400 00:16:38,840 Mmm. Mmm.
362 00:16:40,600 00:16:42,960 That meat is just extraordinary. That meat is just extraordinary.
363 00:16:43,160 00:16:46,880 Beautiful, mellow coconut, lovely fresh salad. Beautiful, mellow coconut, lovely fresh salad.
364 00:16:47,080 00:16:50,480 And I can see why your customers absolutely love it. And I can see why your customers absolutely love it.
365 00:16:50,680 00:16:55,040 Coming up, Jarrod serves up Easy Tiger's signature sweet. Coming up, Jarrod serves up Easy Tiger's signature sweet.
366 00:16:55,240 00:16:56,880 It's a showstopper of a dessert. It's a showstopper of a dessert.
367 00:17:01,840 00:17:05,480 When you think of Thai food, you imagine a plate of spring rolls, When you think of Thai food, you imagine a plate of spring rolls,
368 00:17:05,680 00:17:09,400 the spice of a tom yum soup, or the most popular of all, pad Thai. the spice of a tom yum soup, or the most popular of all, pad Thai.
369 00:17:09,600 00:17:13,120 But you rarely associate it with memorable desserts. But you rarely associate it with memorable desserts.
370 00:17:13,320 00:17:16,640 Head chef Jarrod Hudson has made it his mission to change that. Head chef Jarrod Hudson has made it his mission to change that.
371 00:17:16,840 00:17:18,840 Easy Tiger's renowned for our desserts Easy Tiger's renowned for our desserts
372 00:17:19,040 00:17:21,960 and it's one of the sort of principles I've put into place and it's one of the sort of principles I've put into place
373 00:17:22,160 00:17:23,880 when I first opened the doors when I first opened the doors
374 00:17:24,080 00:17:28,160 is that we need to break that stigma of those pasty Thai desserts. is that we need to break that stigma of those pasty Thai desserts.
375 00:17:28,360 00:17:29,640 Traditional Thai cuisine Traditional Thai cuisine
376 00:17:29,840 00:17:32,240 refrains from the use of dairy products and wheat. refrains from the use of dairy products and wheat.
377 00:17:32,440 00:17:34,480 One dish that's replaced these ingredients One dish that's replaced these ingredients
378 00:17:34,680 00:17:38,120 with coconut cream and rice flour is Jarrod's best-selling dessert. with coconut cream and rice flour is Jarrod's best-selling dessert.
379 00:17:38,320 00:17:41,040 One of my favourite parts of a meal is dessert One of my favourite parts of a meal is dessert
380 00:17:41,240 00:17:43,840 and you've got a killer dessert, don't you? and you've got a killer dessert, don't you?
381 00:17:44,040 00:17:45,080 Yes, we do. Yes, we do.
382 00:17:45,280 00:17:46,680 It's coconut pandanus leaf dumplings It's coconut pandanus leaf dumplings
383 00:17:46,880 00:17:49,520 filled with chocolate and salted coconut cream. filled with chocolate and salted coconut cream.
384 00:17:49,720 00:17:53,160 So, pandanus leaf, it's basically the Thai version of vanilla. So, pandanus leaf, it's basically the Thai version of vanilla.
385 00:17:53,400 00:17:56,240 It's beautiful, isn't it? So fragrant. Yeah, it is beautiful. It's beautiful, isn't it? So fragrant. Yeah, it is beautiful.
386 00:17:56,440 00:18:00,480 Ah. Now, I've seen pandanus used in steaming rice Ah. Now, I've seen pandanus used in steaming rice
387 00:18:00,680 00:18:04,040 and I've seen it in desserts but I'm very intrigued. and I've seen it in desserts but I'm very intrigued.
388 00:18:04,240 00:18:07,080 So we're making the water, so the pandan is really just the green. So we're making the water, so the pandan is really just the green.
389 00:18:07,280 00:18:09,280 Mmm. Put that into here. Mmm. Put that into here.
390 00:18:11,520 00:18:13,080 We blend it up. We blend it up.
391 00:18:14,720 00:18:16,280 Beautiful green colour! Beautiful green colour!
392 00:18:16,480 00:18:21,360 I'm just gonna strain this water. Take all that out. I'm just gonna strain this water. Take all that out.
393 00:18:21,560 00:18:24,240 And then we're just gonna push, push all that through. And then we're just gonna push, push all that through.
394 00:18:24,440 00:18:27,480 Gets all the real green out of it. Mmm. Gets all the real green out of it. Mmm.
395 00:18:27,680 00:18:30,000 So we've got the green pandanus water. So we've got the green pandanus water.
396 00:18:30,200 00:18:31,720 We use a glutinous rice flour. We use a glutinous rice flour.
397 00:18:31,920 00:18:33,200 Can I help you there? Yep. Can I help you there? Yep.
398 00:18:33,400 00:18:37,040 I know that you're one of the few ambidextrous chefs I've ever seen. I know that you're one of the few ambidextrous chefs I've ever seen.
399 00:18:37,240 00:18:39,120 So what consistency are you going for? So what consistency are you going for?
400 00:18:39,320 00:18:41,200 Looking for sort of play dough. Looking for sort of play dough.
401 00:18:44,200 00:18:45,760 So, you're just bringing it together. So, you're just bringing it together.
402 00:18:45,960 00:18:48,560 So, that's probably the texture. So, that's probably the texture.
403 00:18:48,760 00:18:50,920 So, it's like plasticine. So, it's like plasticine.
404 00:18:51,120 00:18:52,560 That was really quick. That was really quick.
405 00:18:52,760 00:18:54,400 Yeah, it is really quick. Yeah, it is really quick.
406 00:18:54,600 00:18:56,280 And we... you know, it's just... And we... you know, it's just...
407 00:18:56,480 00:18:58,000 And so that's pretty much ready to go. And so that's pretty much ready to go.
408 00:18:58,200 00:19:00,280 Originally filled with smoked coconut, Originally filled with smoked coconut,
409 00:19:00,480 00:19:03,760 Jarrod has made these dumplings a little more luxurious. Jarrod has made these dumplings a little more luxurious.
410 00:19:03,960 00:19:05,240 There's no cow's cream in that, There's no cow's cream in that,
411 00:19:05,440 00:19:08,600 so it is chocolate and it is coconut cream so it is chocolate and it is coconut cream
412 00:19:08,800 00:19:13,080 and it's condensed milk, and you just flatten it into your hand, and it's condensed milk, and you just flatten it into your hand,
413 00:19:13,280 00:19:20,920 take a chocolate ball and then you... push it together like so. take a chocolate ball and then you... push it together like so.
414 00:19:21,120 00:19:24,760 So that goes molten inside when you cook it? (GASPS) So that goes molten inside when you cook it? (GASPS)
415 00:19:24,960 00:19:26,600 It's quite a clever little dessert It's quite a clever little dessert
416 00:19:26,800 00:19:29,280 because they're looking for chocolate, they don't see chocolate, because they're looking for chocolate, they don't see chocolate,
417 00:19:29,480 00:19:31,760 they eat it and there's like a liquid chocolate centre. they eat it and there's like a liquid chocolate centre.
418 00:19:31,960 00:19:34,400 Yep. And then grab a chocolate ball. Right. Yep. And then grab a chocolate ball. Right.
419 00:19:34,600 00:19:36,480 I'm gonna steal this recipe. I'm gonna steal this recipe.
420 00:19:36,680 00:19:38,200 And then you just sort of bring it together. And then you just sort of bring it together.
421 00:19:38,400 00:19:41,000 You don't want to have any holes because it will leak. You don't want to have any holes because it will leak.
422 00:19:41,200 00:19:44,400 And you take off the excess and then you just roll it into a ball. And you take off the excess and then you just roll it into a ball.
423 00:19:44,600 00:19:45,880 It's that easy. Yep. It's that easy. Yep.
424 00:19:46,120 00:19:49,840 Oh, it's quite a lovely thing to do, isn't it? Yeah, it is. Oh, it's quite a lovely thing to do, isn't it? Yeah, it is.
425 00:19:50,040 00:19:53,720 You know, it's the bringing together of the classic and the modern, You know, it's the bringing together of the classic and the modern,
426 00:19:53,920 00:19:57,120 so it's classic, pandanus, glutinous rice flour pastry so it's classic, pandanus, glutinous rice flour pastry
427 00:19:57,320 00:19:59,680 which is fairly common, but then we've added the chocolate. which is fairly common, but then we've added the chocolate.
428 00:19:59,880 00:20:01,160 I think for every chef, I think for every chef,
429 00:20:01,360 00:20:03,720 you get excited about reinventing the classics. you get excited about reinventing the classics.
430 00:20:03,920 00:20:05,600 I think there's nothing left original. I think there's nothing left original.
431 00:20:05,800 00:20:09,560 So you've got to go back to the classics to find the foundations So you've got to go back to the classics to find the foundations
432 00:20:09,760 00:20:12,080 to understand how you're gonna rebuild that. to understand how you're gonna rebuild that.
433 00:20:12,280 00:20:14,440 SO I think it's incredibly exciting. SO I think it's incredibly exciting.
434 00:20:14,640 00:20:16,960 After poaching, Jarrod removes the dumplings After poaching, Jarrod removes the dumplings
435 00:20:17,160 00:20:19,840 and submerges them in salted coconut cream. and submerges them in salted coconut cream.
436 00:20:20,040 00:20:22,160 So I think in Thailand you wouldn't see too many desserts So I think in Thailand you wouldn't see too many desserts
437 00:20:22,360 00:20:24,080 with rockmelon and honeydew melon. No! with rockmelon and honeydew melon. No!
438 00:20:24,280 00:20:27,320 So my vision was to make probably some of the most interesting So my vision was to make probably some of the most interesting
439 00:20:27,520 00:20:31,840 and delicious Thai desserts without using cow's cream or flour. and delicious Thai desserts without using cow's cream or flour.
440 00:20:33,200 00:20:36,560 And so this is where I'm going back to all those different shaped balls. And so this is where I'm going back to all those different shaped balls.
441 00:20:36,760 00:20:38,600 You've got the rockmelon, you've got the honeydew, You've got the rockmelon, you've got the honeydew,
442 00:20:38,800 00:20:42,040 you've got the coconut pandanus, you've got this here. you've got the coconut pandanus, you've got this here.
443 00:20:42,240 00:20:43,520 So as you can feel... So as you can feel...
444 00:20:43,720 00:20:47,440 You'll be able to feel they're sort of soft and spongy. You'll be able to feel they're sort of soft and spongy.
445 00:20:47,640 00:20:48,520 Oh, yum! Oh, yum!
446 00:20:48,720 00:20:50,280 And I've cooked enough of them to know. And I've cooked enough of them to know.
447 00:20:50,480 00:20:53,160 Yes. Tens of thousands, you reckon? Yes. Tens of thousands, you reckon?
448 00:20:53,360 00:20:55,320 Heaps. Heaps. Heaps. Heaps.
449 00:20:55,520 00:20:58,640 So just a couple there. So just a couple there.
450 00:20:58,840 00:21:01,320 And that salty...? Salted coconut cream. And that salty...? Salted coconut cream.
451 00:21:01,520 00:21:03,400 With a slight sweetness to it? Mmm. With a slight sweetness to it? Mmm.
452 00:21:03,600 00:21:05,800 For the garnish, this is a little bit of, um... For the garnish, this is a little bit of, um...
453 00:21:06,000 00:21:07,280 Oh, basil seeds. Oh, basil seeds.
454 00:21:07,480 00:21:08,760 Yep, exactly. Yeah. Yep, exactly. Yeah.
455 00:21:08,960 00:21:12,000 And then they just get draped over for more kookiness than anything. And then they just get draped over for more kookiness than anything.
456 00:21:12,200 00:21:14,360 Yeah, you've got to have fun with desserts, don't you? Yeah, you've got to have fun with desserts, don't you?
457 00:21:14,560 00:21:17,160 And then it's... Ooh, what are these? And then it's... Ooh, what are these?
458 00:21:17,360 00:21:19,560 Just baby coriander leaves. Delicious. Just baby coriander leaves. Delicious.
459 00:21:19,760 00:21:22,000 So it's sort of as savoury as a dessert can get So it's sort of as savoury as a dessert can get
460 00:21:22,200 00:21:24,440 without going over that line. without going over that line.
461 00:21:24,640 00:21:27,840 That is our coconut and pandanus leaf dumpling. That is our coconut and pandanus leaf dumpling.
462 00:21:28,040 00:21:29,400 Yummy. Yummy.
463 00:21:29,600 00:21:32,200 This week The Chefs' Line has celebrated a cuisine This week The Chefs' Line has celebrated a cuisine
464 00:21:32,400 00:21:36,400 that is a simple yet clever fusion of Eastern and Western influence. that is a simple yet clever fusion of Eastern and Western influence.
465 00:21:36,600 00:21:40,360 Four food fights saw the home cooks and the professionals artfully blend Four food fights saw the home cooks and the professionals artfully blend
466 00:21:40,560 00:21:42,800 Thailand's five flavour profiles - Thailand's five flavour profiles -
467 00:21:43,000 00:21:45,320 sour, sweet, salty, bitter and spicy - sour, sweet, salty, bitter and spicy -
468 00:21:45,520 00:21:48,840 to create harmonious and delicious dishes. to create harmonious and delicious dishes.
469 00:21:49,040 00:21:50,400 And tonight I've truly discovered And tonight I've truly discovered
470 00:21:50,600 00:21:54,160 that you don't have to be from Thailand to cook great Thai food. that you don't have to be from Thailand to cook great Thai food.
471 00:21:54,360 00:21:56,600 Tell me, how's your week on The Chefs' Line been? Tell me, how's your week on The Chefs' Line been?
472 00:21:56,800 00:21:58,080 It was... it was great. It was... it was great.
473 00:21:58,280 00:22:01,000 It was good to see, you know, my chefs on The Chefs' Line. It was good to see, you know, my chefs on The Chefs' Line.
474 00:22:01,200 00:22:03,240 It was good to see them under pressure. It was good to see them under pressure.
475 00:22:03,440 00:22:05,040 A couple of them got beaten, didn't they? A couple of them got beaten, didn't they?
476 00:22:05,240 00:22:07,480 By a couple of good home cooks. (LAUGHS) Yes, yes, indeed. By a couple of good home cooks. (LAUGHS) Yes, yes, indeed.
477 00:22:07,680 00:22:09,840 Very keen to try this. Very keen to try this.
478 00:22:10,040 00:22:11,600 Oh, they're slippery, though. Oh, they're slippery, though.
479 00:22:11,800 00:22:13,360 Do you do it in one bite? Yep. Do you do it in one bite? Yep.
480 00:22:13,560 00:22:15,040 Oh, do you? (GASPS) Oh, do you? (GASPS)
481 00:22:18,080 00:22:19,480 Mmm. Mmm.
482 00:22:19,680 00:22:23,240 The chocolate, the pandanus, the softness of it. The chocolate, the pandanus, the softness of it.
483 00:22:23,440 00:22:25,320 That's a showstopper of a dessert. That's a showstopper of a dessert.
484 00:22:25,520 00:22:28,840 Thank you, Jarrod. It's been such a fantastic day spent with you. Thank you, Jarrod. It's been such a fantastic day spent with you.
485 00:22:29,040 00:22:30,800 And thank you for being part of The Chefs' Line. And thank you for being part of The Chefs' Line.
486 00:22:31,000 00:22:32,800 Pleasure. Pleasure having you. Pleasure. Pleasure having you.
487 00:22:33,840 00:22:37,200 Next time, the chefs from Spanish restaurant Bar Lourinha Next time, the chefs from Spanish restaurant Bar Lourinha
488 00:22:37,400 00:22:39,440 will battle against four home cooks will battle against four home cooks
489 00:22:39,640 00:22:42,200 who think they can outcook the professionals. who think they can outcook the professionals.
490 00:22:42,400 00:22:43,680 I'm gonna give it my best shot I'm gonna give it my best shot
491 00:22:43,880 00:22:45,720 and I'm gonna show them that electricians can cook. and I'm gonna show them that electricians can cook.
492 00:22:45,920 00:22:49,320 The home cooks will put their passion and personality into every plate. The home cooks will put their passion and personality into every plate.
493 00:22:49,520 00:22:52,560 I just take what I like from Spain and I put it together. I just take what I like from Spain and I put it together.
494 00:22:52,760 00:22:54,040 I learned this from my mum. I learned this from my mum.
495 00:22:54,240 00:22:55,800 She taught me the traditional way to do it. She taught me the traditional way to do it.
496 00:22:56,000 00:22:58,480 As they battle against Bar Lourinha's chain of command, As they battle against Bar Lourinha's chain of command,
497 00:22:58,680 00:23:03,520 starting with the apprentice chef right up to the head chef. starting with the apprentice chef right up to the head chef.
498 00:23:03,720 00:23:05,240 It's the ultimate food fight It's the ultimate food fight
499 00:23:05,440 00:23:07,520 to discover if delicious home cooked meals... to discover if delicious home cooked meals...
500 00:23:07,720 00:23:10,160 DAN HONG: It's like a flavour explosion in my mouth. Wow. DAN HONG: It's like a flavour explosion in my mouth. Wow.
501 00:23:10,360 00:23:12,960 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
502 00:23:13,160 00:23:15,600 It smells incredible. It smells incredible.