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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. |