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1 00:00:01,040 00:00:02,800 MAEVE O'MEARA: It's Thai week on The Chefs' Line... MAEVE O'MEARA: It's Thai week on The Chefs' Line...
2 00:00:03,000 00:00:03,840 Delicious! Delicious!
3 00:00:04,040 00:00:08,080 And on the menu tonight, a classic - green chicken curry. And on the menu tonight, a classic - green chicken curry.
4 00:00:08,280 00:00:10,240 Are your arms getting tired? Are your arms getting tired?
5 00:00:10,440 00:00:12,520 It's the perfect balance of heat... It's the perfect balance of heat...
6 00:00:12,720 00:00:13,800 Ho! Ho!
7 00:00:14,000 00:00:15,280 ..and sweet. ..and sweet.
8 00:00:15,480 00:00:19,360 Made with plenty of green chillies, it's sure to spice things up. Made with plenty of green chillies, it's sure to spice things up.
9 00:00:20,560 00:00:21,840 Yep, that's fiery. Yep, that's fiery.
10 00:00:22,040 00:00:24,200 Some of Australia's best home cooks Some of Australia's best home cooks
11 00:00:24,400 00:00:26,920 will be putting their culinary skills to the test will be putting their culinary skills to the test
12 00:00:27,120 00:00:29,840 against top Thai restaurant, Long Chim. against top Thai restaurant, Long Chim.
13 00:00:30,040 00:00:32,400 WOMAN: We stay true to the Thai taste. WOMAN: We stay true to the Thai taste.
14 00:00:32,600 00:00:34,760 And tonight, the home cooks will face And tonight, the home cooks will face
15 00:00:34,960 00:00:37,800 the second stop in the restaurant's Chefs' Line, the second stop in the restaurant's Chefs' Line,
16 00:00:38,000 00:00:39,720 station chef Parvit. station chef Parvit.
17 00:00:39,920 00:00:42,760 He's an actual curry chef. You can do it, Parvit. He's an actual curry chef. You can do it, Parvit.
18 00:00:42,960 00:00:44,560 As the week progresses, As the week progresses,
19 00:00:44,760 00:00:46,880 the competition will escalate in difficulty the competition will escalate in difficulty
20 00:00:47,080 00:00:49,440 from the apprentice, all the way... from the apprentice, all the way...
21 00:00:49,640 00:00:51,680 Come on, Chef! Meena's the best! Come on, Chef! Meena's the best!
22 00:00:51,880 00:00:53,160 ..to the head chef. ..to the head chef.
23 00:00:53,360 00:00:57,560 But whose green chicken curry will get them one step closer But whose green chicken curry will get them one step closer
24 00:00:57,760 00:01:00,760 to the end of The Chefs' Line? to the end of The Chefs' Line?
25 00:01:07,600 00:01:10,400 Well, welcome back to Thai week in The Chefs' Line Kitchen! Well, welcome back to Thai week in The Chefs' Line Kitchen!
26 00:01:10,600 00:01:12,480 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
27 00:01:12,680 00:01:15,240 Head Chef Meena, thanks for joining us again. Head Chef Meena, thanks for joining us again.
28 00:01:15,440 00:01:17,440 Any secrets up your sleeve? Any secrets up your sleeve?
29 00:01:17,640 00:01:19,720 Oh, I don't think they're secrets Oh, I don't think they're secrets
30 00:01:19,920 00:01:22,200 but they are Thai traditional tricks but they are Thai traditional tricks
31 00:01:22,400 00:01:24,760 that we have coming your way tonight. that we have coming your way tonight.
32 00:01:24,960 00:01:27,640 Your apprentice chef Sam really did Long Chim proud Your apprentice chef Sam really did Long Chim proud
33 00:01:27,840 00:01:30,440 taking out the first win of Thai week. taking out the first win of Thai week.
34 00:01:30,640 00:01:35,280 Who's next to step up on The Chefs' Line to cook a green chicken curry? Who's next to step up on The Chefs' Line to cook a green chicken curry?
35 00:01:35,480 00:01:39,240 Next up on the line is actually one of our curry chefs, Parvit. Next up on the line is actually one of our curry chefs, Parvit.
36 00:01:39,440 00:01:41,160 Ooh! Ooh!
37 00:01:41,360 00:01:44,120 Yikes! He's an actual curry chef. Yikes! He's an actual curry chef.
38 00:01:45,560 00:01:49,160 The curry chef. (CHUCKLES) I guess you know this really well? The curry chef. (CHUCKLES) I guess you know this really well?
39 00:01:49,360 00:01:52,000 Yes, of course, absolutely. Yes, of course, absolutely.
40 00:01:52,200 00:01:55,640 Station Chef Parvit, it's time for you to step up. Station Chef Parvit, it's time for you to step up.
41 00:01:59,320 00:02:02,960 Thai green curry gets its name from the colour of the finished dish, Thai green curry gets its name from the colour of the finished dish,
42 00:02:03,160 00:02:05,800 which contains fiery green chilli which contains fiery green chilli
43 00:02:06,000 00:02:09,680 as well as coconut milk, palm sugar, fish sauce as well as coconut milk, palm sugar, fish sauce
44 00:02:09,880 00:02:13,320 and a range of other aromatic ingredients. and a range of other aromatic ingredients.
45 00:02:13,520 00:02:16,040 So tonight, we want you to bring on the heat! So tonight, we want you to bring on the heat!
46 00:02:16,240 00:02:18,960 And I'm sweating thinking about it. (LAUGHTER) And I'm sweating thinking about it. (LAUGHTER)
47 00:02:19,160 00:02:23,440 Judging tonight's green curry cook-off is Melissa. Judging tonight's green curry cook-off is Melissa.
48 00:02:23,640 00:02:25,240 So go on, head out the back. So go on, head out the back.
49 00:02:25,440 00:02:27,480 Well, as they say, "green is good", Well, as they say, "green is good",
50 00:02:27,680 00:02:29,640 so I'm looking forward to tasting your green curries. so I'm looking forward to tasting your green curries.
51 00:02:29,840 00:02:31,800 Good luck. Thank you. Good luck. Thank you.
52 00:02:32,000 00:02:34,000 Station Chef Parvit... Station Chef Parvit...
53 00:02:34,200 00:02:35,000 Yes. Yes.
54 00:02:35,200 00:02:38,080 ..home cooks, you have 80 minutes ..home cooks, you have 80 minutes
55 00:02:38,280 00:02:41,120 to serve up your best green chicken curry. to serve up your best green chicken curry.
56 00:02:42,160 00:02:43,640 Let's cook! Let's cook!
57 00:02:44,680 00:02:47,320 MEENA: Let's go, guys! Let's get it done! MEENA: Let's go, guys! Let's get it done!
58 00:02:54,360 00:02:56,720 Aren't you glad it's not you tasting tonight, Mark? Aren't you glad it's not you tasting tonight, Mark?
59 00:02:56,920 00:02:58,320 Because we all know green curries Because we all know green curries
60 00:02:58,520 00:03:01,520 are one of the spiciest and hottest curries are one of the spiciest and hottest curries
61 00:03:01,720 00:03:04,560 and you would be a pool of sweat. and you would be a pool of sweat.
62 00:03:04,760 00:03:06,920 But, you know what, it's all about that balance. But, you know what, it's all about that balance.
63 00:03:07,120 00:03:08,400 It's not just about the heat, It's not just about the heat,
64 00:03:08,600 00:03:12,320 it's about how aromatic the curry paste is and how they cook it out. it's about how aromatic the curry paste is and how they cook it out.
65 00:03:12,520 00:03:15,200 Long Chim obviously will make their paste from scratch Long Chim obviously will make their paste from scratch
66 00:03:15,400 00:03:18,320 but I'm hoping the home cooks also make their paste as well. but I'm hoping the home cooks also make their paste as well.
67 00:03:18,520 00:03:21,600 They've got their mortar and pestles out and they're ready to pound away, They've got their mortar and pestles out and they're ready to pound away,
68 00:03:21,800 00:03:23,560 so it'll be interesting. so it'll be interesting.
69 00:03:27,280 00:03:30,520 Tonight, I am cooking green chicken curry with noodles. Tonight, I am cooking green chicken curry with noodles.
70 00:03:31,920 00:03:33,360 It's a bit spitty. It's a bit spitty.
71 00:03:33,560 00:03:36,040 My connection with Thai food comes from, um, My connection with Thai food comes from, um,
72 00:03:36,240 00:03:38,280 living in Thailand for 10 years. living in Thailand for 10 years.
73 00:03:39,320 00:03:40,680 Basically ate a lot of food Basically ate a lot of food
74 00:03:40,880 00:03:42,760 and learnt how to cook from the locals there. and learnt how to cook from the locals there.
75 00:03:42,960 00:03:44,960 How spicy do you want it tonight? How spicy do you want it tonight?
76 00:03:45,160 00:03:47,000 GIRL: More spicy than last time you made it. GIRL: More spicy than last time you made it.
77 00:03:47,200 00:03:49,000 My daughter is my harshest critic. My daughter is my harshest critic.
78 00:03:49,200 00:03:50,760 So what's the verdict? So what's the verdict?
79 00:03:50,960 00:03:52,240 It's giving me hiccups. It's giving me hiccups.
80 00:03:52,440 00:03:53,520 (CHUCKLES) (CHUCKLES)
81 00:03:53,720 00:03:56,240 She's half Thai so I really have to up my game She's half Thai so I really have to up my game
82 00:03:56,440 00:03:57,880 when I cook for her. when I cook for her.
83 00:03:59,560 00:04:03,240 The green curry that I'm cooking tonight is more of a breakfast dish The green curry that I'm cooking tonight is more of a breakfast dish
84 00:04:03,440 00:04:05,600 that isn't very well known outside of Thailand. that isn't very well known outside of Thailand.
85 00:04:05,800 00:04:08,240 It's got some weird ingredients, I suppose. It's got some weird ingredients, I suppose.
86 00:04:08,440 00:04:13,440 It's got kachai, bamboo shoots and it also has pig's blood. It's got kachai, bamboo shoots and it also has pig's blood.
87 00:04:15,520 00:04:16,800 Andrew. Oh, hey. Andrew. Oh, hey.
88 00:04:17,000 00:04:18,600 How's it going? Yeah, alright. How's it going? Yeah, alright.
89 00:04:18,800 00:04:20,520 So 10 years in Thailand. How was that? So 10 years in Thailand. How was that?
90 00:04:20,720 00:04:23,600 Yeah, I basically lived in, yeah, a little village, Yeah, I basically lived in, yeah, a little village,
91 00:04:23,800 00:04:25,800 had my house, all that kind of stuff. had my house, all that kind of stuff.
92 00:04:26,000 00:04:28,200 So is this where you got your Thai green curry recipe from? So is this where you got your Thai green curry recipe from?
93 00:04:28,400 00:04:31,480 Uh, this one's a bit of a... a bit of a melange. Uh, this one's a bit of a... a bit of a melange.
94 00:04:31,680 00:04:32,480 Oh, OK. Oh, OK.
95 00:04:32,680 00:04:34,400 Yeah, I had my own twist Yeah, I had my own twist
96 00:04:34,600 00:04:36,880 and then I thought I'd refine this a little bit - and then I thought I'd refine this a little bit -
97 00:04:37,080 00:04:38,800 put the blood and all that kind of stuff in it. put the blood and all that kind of stuff in it.
98 00:04:39,000 00:04:42,120 Yeah, well, it's another thing. Blood, pig's blood. Yeah, well, it's another thing. Blood, pig's blood.
99 00:04:42,320 00:04:44,040 Yeah, a little bit of fresh pig's blood. Yeah, a little bit of fresh pig's blood.
100 00:04:44,240 00:04:45,520 Different textures is the key, Different textures is the key,
101 00:04:45,720 00:04:48,920 so the pig's blood has kind of got a strange chalky, rubbery so the pig's blood has kind of got a strange chalky, rubbery
102 00:04:49,120 00:04:51,240 but pleasant... I don't know how to explain it. but pleasant... I don't know how to explain it.
103 00:04:51,440 00:04:52,960 Well, look, good luck. Thank you. Well, look, good luck. Thank you.
104 00:04:59,920 00:05:02,360 I'd put in about 20 to 22 chillies. I'd put in about 20 to 22 chillies.
105 00:05:02,560 00:05:05,040 And I tasted it and I was like, "Oh, yeah, that's got a bit of go in it." And I tasted it and I was like, "Oh, yeah, that's got a bit of go in it."
106 00:05:05,240 00:05:06,040 Ooh! Ooh!
107 00:05:06,240 00:05:08,960 So I put in a couple more, um, just to be safe. So I put in a couple more, um, just to be safe.
108 00:05:14,840 00:05:18,080 One moment, when all of the mortar and pestles were going at the same time, One moment, when all of the mortar and pestles were going at the same time,
109 00:05:18,280 00:05:20,640 they were all different sizes it was like a little symphony. they were all different sizes it was like a little symphony.
110 00:05:27,480 00:05:29,240 Phew! Are your arms getting tired? Phew! Are your arms getting tired?
111 00:05:29,440 00:05:30,800 I'm just... Phew! I'm just... Phew!
112 00:05:31,000 00:05:32,840 I'm getting a work out. Yeah. I'm getting a work out. Yeah.
113 00:05:37,680 00:05:39,840 Went right in my eye. Went right in my eye.
114 00:05:40,040 00:05:41,320 My name's Manisha. My name's Manisha.
115 00:05:41,520 00:05:43,760 Tonight I'm cooking Thai Green Curry Tonight I'm cooking Thai Green Curry
116 00:05:43,960 00:05:46,200 with Sticky Chicken Thighs and Noodles. with Sticky Chicken Thighs and Noodles.
117 00:05:49,240 00:05:50,600 It's really important that I make sure It's really important that I make sure
118 00:05:50,800 00:05:52,320 I get the texture of this paste right. I get the texture of this paste right.
119 00:05:52,520 00:05:54,720 It's a bit of a labour of love, this one. It's a bit of a labour of love, this one.
120 00:05:57,000 00:05:58,520 My, uh, background is Indian My, uh, background is Indian
121 00:05:58,720 00:06:00,000 and from a young age and from a young age
122 00:06:00,200 00:06:01,880 I've been taught how to cook from fresh produce I've been taught how to cook from fresh produce
123 00:06:02,080 00:06:05,120 and I feel that's part of why I love Thai food so much and I feel that's part of why I love Thai food so much
124 00:06:05,320 00:06:07,440 because they take raw fresh ingredients because they take raw fresh ingredients
125 00:06:07,640 00:06:10,080 and they can go from either really delicate and fresh and they can go from either really delicate and fresh
126 00:06:10,280 00:06:13,440 to completely strong and heady and robust to completely strong and heady and robust
127 00:06:13,640 00:06:15,600 and that's why I love it. and that's why I love it.
128 00:06:18,800 00:06:21,000 Yep, that's fiery. Yep, that's fiery.
129 00:06:21,200 00:06:24,600 What's going to make your green curry, you know, What's going to make your green curry, you know,
130 00:06:24,800 00:06:26,200 different to the others? different to the others?
131 00:06:26,400 00:06:28,880 Um, instead of cooking the chicken within the curry sauce Um, instead of cooking the chicken within the curry sauce
132 00:06:29,080 00:06:32,280 I like to pan-fry mine but also caramelise it with palm sugar. I like to pan-fry mine but also caramelise it with palm sugar.
133 00:06:32,480 00:06:34,840 Like a sticky grilled pan-fried chicken... Like a sticky grilled pan-fried chicken...
134 00:06:35,040 00:06:36,760 Yeah, yeah. ..with the curry sauce as well? Yeah, yeah. ..with the curry sauce as well?
135 00:06:36,960 00:06:38,240 Yeah, so you get, like, Yeah, so you get, like,
136 00:06:38,440 00:06:40,920 the beautiful, like, warmth and smoothness of the curry sauce the beautiful, like, warmth and smoothness of the curry sauce
137 00:06:41,120 00:06:42,400 and then you get, like, obviously and then you get, like, obviously
138 00:06:42,600 00:06:44,080 that beautiful texture from the chicken. that beautiful texture from the chicken.
139 00:06:44,280 00:06:46,320 So for me it's all about layers of flavours, So for me it's all about layers of flavours,
140 00:06:46,520 00:06:47,800 especially when you take a mouthful. especially when you take a mouthful.
141 00:06:48,000 00:06:49,480 That's actually a pretty cool move. That's actually a pretty cool move.
142 00:06:49,680 00:06:53,360 Well, I'm really excited to see the finished plate, actually. Well, I'm really excited to see the finished plate, actually.
143 00:06:53,560 00:06:54,840 Thanks, Dan. I'm really... Thanks, Dan. I'm really...
144 00:06:55,040 00:06:57,160 Yeah, sounds great. I'm excited for you to taste it. Yeah, sounds great. I'm excited for you to taste it.
145 00:06:58,280 00:07:00,960 MARK OLIVE: I can hear the pounding of those mortar and pestles. MARK OLIVE: I can hear the pounding of those mortar and pestles.
146 00:07:01,160 00:07:03,320 You've got 45 minutes to go. You've got 45 minutes to go.
147 00:07:05,320 00:07:09,080 Tonight, I'm making turmeric green chicken curry with jasmine rice. Tonight, I'm making turmeric green chicken curry with jasmine rice.
148 00:07:10,280 00:07:12,680 I'm originally from Thailand. I'm originally from Thailand.
149 00:07:12,880 00:07:15,880 My cooking is cooked from the base of my experience. My cooking is cooked from the base of my experience.
150 00:07:16,080 00:07:19,040 Beautiful! Mm - yum, yum. Beautiful! Mm - yum, yum.
151 00:07:19,240 00:07:22,000 And that's why I think it's turned into, like, And that's why I think it's turned into, like,
152 00:07:22,200 00:07:25,240 the passions that I have for, um, cooking Thai food. the passions that I have for, um, cooking Thai food.
153 00:07:26,280 00:07:29,160 Cooking is like the way I can express myself. Cooking is like the way I can express myself.
154 00:07:29,360 00:07:31,960 I put a lot of my heart into my cooking. I put a lot of my heart into my cooking.
155 00:07:32,160 00:07:36,120 I have the recipe that passing down on me. I have the recipe that passing down on me.
156 00:07:36,320 00:07:39,000 I hope this turn out great as I expect it. I hope this turn out great as I expect it.
157 00:07:40,040 00:07:42,160 Usually they're probably going to use the chicken in there Usually they're probably going to use the chicken in there
158 00:07:42,360 00:07:43,840 but mine is going to be different version. but mine is going to be different version.
159 00:07:44,040 00:07:46,040 I'm going to sear it and make it a crispy skin I'm going to sear it and make it a crispy skin
160 00:07:46,240 00:07:49,880 and then just add a bit of colour with like fresh turmeric and then just add a bit of colour with like fresh turmeric
161 00:07:50,080 00:07:52,640 so it becomes a very nice golden brown. so it becomes a very nice golden brown.
162 00:07:53,880 00:07:54,800 Hi! Hi. Hi! Hi.
163 00:07:55,000 00:07:57,320 I've just been watching your knife skills. Really impressive. I've just been watching your knife skills. Really impressive.
164 00:07:57,520 00:07:58,800 Oh, thank you, thank you. Oh, thank you, thank you.
165 00:07:59,000 00:08:01,080 How hungry do you want a trophy here, Kiet? How hungry do you want a trophy here, Kiet?
166 00:08:01,280 00:08:05,480 Oh, I let my fish cakes slip under my finger last time. Oh, I let my fish cakes slip under my finger last time.
167 00:08:05,680 00:08:09,520 It's time for the authentic to come back and take a front seat. It's time for the authentic to come back and take a front seat.
168 00:08:09,720 00:08:13,560 Well, look, all you've got to do is follow your heart, your heritage, Well, look, all you've got to do is follow your heart, your heritage,
169 00:08:13,760 00:08:15,120 just put it into your food. just put it into your food.
170 00:08:15,320 00:08:16,760 Alright, thank you. Alright, thank you.
171 00:08:20,520 00:08:23,840 MAEVE O'MEARA: Our home cooks are up against Station Chef Parvit MAEVE O'MEARA: Our home cooks are up against Station Chef Parvit
172 00:08:24,040 00:08:25,400 from restaurant Long Chim from restaurant Long Chim
173 00:08:25,600 00:08:28,040 for a chance to cook again tomorrow night. for a chance to cook again tomorrow night.
174 00:08:28,240 00:08:29,800 MEENA: You can do it, Parvit. Yeah. MEENA: You can do it, Parvit. Yeah.
175 00:08:30,000 00:08:31,440 You got this. You got this.
176 00:08:32,600 00:08:36,560 Tonight, I will make green chicken curry with omelette. Tonight, I will make green chicken curry with omelette.
177 00:08:37,640 00:08:41,760 I make the green curry, like, every two days. I make the green curry, like, every two days.
178 00:08:41,960 00:08:43,240 There's a lot of pressure on me There's a lot of pressure on me
179 00:08:43,440 00:08:46,040 because I am holding the name of the Long Chim. because I am holding the name of the Long Chim.
180 00:08:47,600 00:08:52,040 I was born in Thailand and also work in the kitchen of a Thai restaurant. I was born in Thailand and also work in the kitchen of a Thai restaurant.
181 00:08:52,240 00:08:56,880 I think that experience is going to be my secret weapon. I think that experience is going to be my secret weapon.
182 00:08:58,240 00:08:59,840 To make the green curry paste, To make the green curry paste,
183 00:09:00,040 00:09:03,480 the first thing we add is the white pepper, the first thing we add is the white pepper,
184 00:09:03,680 00:09:06,440 half a lime zest and coriander seed. half a lime zest and coriander seed.
185 00:09:06,640 00:09:09,000 Don't forget your galangal or your kachai. Don't forget your galangal or your kachai.
186 00:09:09,200 00:09:10,560 Yes, Chef. Yes, Chef.
187 00:09:10,760 00:09:13,960 I put all the ingredients in the mortar I put all the ingredients in the mortar
188 00:09:14,160 00:09:17,920 and pound until fine, really fine. and pound until fine, really fine.
189 00:09:18,120 00:09:21,280 Let's go, Parvit! Good job, Parvit. Pound it harder. Let's go, Parvit! Good job, Parvit. Pound it harder.
190 00:09:22,800 00:09:24,360 Good. Good.
191 00:09:24,560 00:09:28,560 Our station chef Parvit is the jokester of the kitchen. Our station chef Parvit is the jokester of the kitchen.
192 00:09:28,760 00:09:31,080 And he is so good at what he does. And he is so good at what he does.
193 00:09:32,960 00:09:35,400 Station Chef Parvit. Yes. Station Chef Parvit. Yes.
194 00:09:35,600 00:09:38,360 You got some big arms from pounding paste every day? You got some big arms from pounding paste every day?
195 00:09:38,560 00:09:39,840 I do the gym. I do the gym.
196 00:09:40,040 00:09:41,640 Oh, yeah, that's like your gym session. Oh, yeah, that's like your gym session.
197 00:09:41,840 00:09:43,360 Yes, yes. Yes, yes.
198 00:09:43,560 00:09:45,160 So what are you going to do after this? So what are you going to do after this?
199 00:09:45,360 00:09:49,080 I'm going to reheat the duck fat with the perfumed oil. I'm going to reheat the duck fat with the perfumed oil.
200 00:09:49,280 00:09:51,480 Yeah, to make the omelette. Yeah. Oh, so there's duck fat... Yeah, to make the omelette. Yeah. Oh, so there's duck fat...
201 00:09:51,680 00:09:53,440 Oh, to make the omelette? Yes. Oh, to make the omelette? Yes.
202 00:09:53,640 00:09:56,320 Oh, so you're serving your green curry with an omelette? Oh, so you're serving your green curry with an omelette?
203 00:09:56,520 00:09:58,440 Yeah. Good luck. Yeah. Good luck.
204 00:10:04,560 00:10:08,080 Hello, everyone! There's 30 minutes to go, guys! Hello, everyone! There's 30 minutes to go, guys!
205 00:10:08,280 00:10:10,680 30 minutes. MEENA: 30 minutes! Let's go! 30 minutes. MEENA: 30 minutes! Let's go!
206 00:10:10,880 00:10:12,600 Come on, Parvit. Let's go! Come on, Parvit. Let's go!
207 00:10:15,040 00:10:17,160 Oh, that looks nice. Nice and green. Oh, that looks nice. Nice and green.
208 00:10:20,960 00:10:22,960 MAEVE O'MEARA: It's Thai week and our home cooks MAEVE O'MEARA: It's Thai week and our home cooks
209 00:10:23,160 00:10:25,880 and station chef Parvit from restaurant Long Chim and station chef Parvit from restaurant Long Chim
210 00:10:26,080 00:10:29,280 have 80 minutes to dish up their best green chicken curry. have 80 minutes to dish up their best green chicken curry.
211 00:10:29,480 00:10:31,800 Guys, it smells wonderful in here right now. Guys, it smells wonderful in here right now.
212 00:10:34,080 00:10:35,680 Ho! Ho!
213 00:10:35,880 00:10:39,320 Tasting the dishes tonight is blind judge Melissa, Tasting the dishes tonight is blind judge Melissa,
214 00:10:39,520 00:10:42,880 who knows exactly what the right curry should consist of. who knows exactly what the right curry should consist of.
215 00:10:43,080 00:10:46,520 It does have to have that beautiful balance of hot and sweet and salty It does have to have that beautiful balance of hot and sweet and salty
216 00:10:46,720 00:10:49,280 and the chicken has to be perfectly cooked. and the chicken has to be perfectly cooked.
217 00:10:49,480 00:10:52,880 It would be nice to see some colour and some texture as well. It would be nice to see some colour and some texture as well.
218 00:10:53,080 00:10:55,560 I mean Thai food's all about vibrancy. I mean Thai food's all about vibrancy.
219 00:10:55,760 00:10:57,400 I would expect the accompaniments I would expect the accompaniments
220 00:10:57,600 00:11:00,120 to be a little bit more subtle in flavour to be a little bit more subtle in flavour
221 00:11:00,320 00:11:01,600 but still really complimentary. but still really complimentary.
222 00:11:01,800 00:11:03,880 Something that I can sort of soak up that curry a little bit Something that I can sort of soak up that curry a little bit
223 00:11:04,080 00:11:05,360 would be great. would be great.
224 00:11:05,560 00:11:07,840 I think we might have some new people I think we might have some new people
225 00:11:08,040 00:11:09,320 we can hire for the kitchen, guys. we can hire for the kitchen, guys.
226 00:11:09,520 00:11:10,960 I think so. Yeah. I think so. Yeah.
227 00:11:15,440 00:11:16,680 Oh! Oh!
228 00:11:22,000 00:11:23,280 MEENA: How's it going? MEENA: How's it going?
229 00:11:23,480 00:11:25,160 MARK OLIVE: So, Meena, how do you think he's going? MARK OLIVE: So, Meena, how do you think he's going?
230 00:11:25,360 00:11:27,280 I think he's doing really well. I think he's doing really well.
231 00:11:27,480 00:11:30,000 He's already got that paste cooking out in our fresh coconut cream He's already got that paste cooking out in our fresh coconut cream
232 00:11:30,200 00:11:32,200 that we make in-house at the restaurant. that we make in-house at the restaurant.
233 00:11:32,400 00:11:36,200 And if you notice he's using a brass wok, And if you notice he's using a brass wok,
234 00:11:36,400 00:11:40,960 which is perfect for curries because you get even heat. which is perfect for curries because you get even heat.
235 00:11:41,160 00:11:44,440 And then also the brass doesn't react with the coconut cream. And then also the brass doesn't react with the coconut cream.
236 00:11:44,640 00:11:48,320 Is that the secret weapon? Oh, well, it's one of them. Is that the secret weapon? Oh, well, it's one of them.
237 00:11:48,520 00:11:50,880 Well, look, keep an eye on him and see you later, guys. Well, look, keep an eye on him and see you later, guys.
238 00:11:51,080 00:11:52,280 Thanks. Thanks.
239 00:11:57,400 00:12:00,480 MANISHA: I have been mixing and pounding this paste MANISHA: I have been mixing and pounding this paste
240 00:12:00,680 00:12:02,000 for quite some time now, for quite some time now,
241 00:12:02,200 00:12:05,240 however my pressure point for the dish is the chicken however my pressure point for the dish is the chicken
242 00:12:05,440 00:12:06,760 because I'm really concerned because I'm really concerned
243 00:12:06,960 00:12:08,960 that I'm not going to cook it well enough. that I'm not going to cook it well enough.
244 00:12:09,160 00:12:11,920 What could possibly go wrong? Yep. What could possibly go wrong? Yep.
245 00:12:12,120 00:12:13,400 The secret to getting my crispy skin The secret to getting my crispy skin
246 00:12:13,600 00:12:16,280 is to make sure that I put it on a pan is to make sure that I put it on a pan
247 00:12:16,480 00:12:20,040 and let the fat render out and then the skin to start crisping up. and let the fat render out and then the skin to start crisping up.
248 00:12:20,240 00:12:22,000 I'm really taking a risk with my dish I'm really taking a risk with my dish
249 00:12:22,200 00:12:23,560 and cooking the chicken separately and cooking the chicken separately
250 00:12:23,760 00:12:26,240 because if I am putting it in my curry sauce because if I am putting it in my curry sauce
251 00:12:26,440 00:12:28,920 it will impart flavour into the sauce, it will impart flavour into the sauce,
252 00:12:29,120 00:12:31,040 however I'm taking that element out. however I'm taking that element out.
253 00:12:31,240 00:12:32,720 Life was meant to take risks, Life was meant to take risks,
254 00:12:32,920 00:12:36,840 so I'm just going to cook with what I know and how I know best. so I'm just going to cook with what I know and how I know best.
255 00:12:38,040 00:12:40,080 The real attraction to Thai food for me The real attraction to Thai food for me
256 00:12:40,280 00:12:43,920 would be, you know, you can either fry it or steam it or boil it would be, you know, you can either fry it or steam it or boil it
257 00:12:44,120 00:12:45,440 and it's a completely new dish and it's a completely new dish
258 00:12:45,640 00:12:48,400 and the versatility for me is what I absolutely adore. and the versatility for me is what I absolutely adore.
259 00:12:56,680 00:12:57,960 Delicious. (CHUCKLES) Delicious. (CHUCKLES)
260 00:12:58,160 00:13:00,920 I fry all the herbs I prepared earlier I fry all the herbs I prepared earlier
261 00:13:01,120 00:13:03,520 and I put them into mortar and pestle and I put them into mortar and pestle
262 00:13:03,720 00:13:05,360 to do, um, rough pounding to do, um, rough pounding
263 00:13:05,560 00:13:10,320 and then transfer into the blender to get a finer texture. and then transfer into the blender to get a finer texture.
264 00:13:10,520 00:13:12,440 Put it all in. No holding back. Put it all in. No holding back.
265 00:13:13,520 00:13:16,360 This is rhizome. In Thai it's called kachai. This is rhizome. In Thai it's called kachai.
266 00:13:16,560 00:13:18,880 It's going to enhance the flavour of the curry. It's going to enhance the flavour of the curry.
267 00:13:19,080 00:13:23,080 For my green curry, I want it to be, um, quite traditional For my green curry, I want it to be, um, quite traditional
268 00:13:23,280 00:13:27,480 so, um, I will use a lot of coconut milk so, um, I will use a lot of coconut milk
269 00:13:27,680 00:13:30,240 and also coconut water and also coconut water
270 00:13:30,440 00:13:34,240 just to add a little bit of natural flavour in there. just to add a little bit of natural flavour in there.
271 00:13:34,440 00:13:36,280 And I will also use Thai eggplant, And I will also use Thai eggplant,
272 00:13:36,480 00:13:39,320 which is quite common in this dish which is quite common in this dish
273 00:13:39,520 00:13:41,600 and without it, it wouldn't be green curry. and without it, it wouldn't be green curry.
274 00:13:41,800 00:13:44,160 I'm the only Thai left cooking in this I'm the only Thai left cooking in this
275 00:13:44,360 00:13:46,400 so, you know, a tremendous amount so, you know, a tremendous amount
276 00:13:46,600 00:13:49,200 that I'm carrying on my shoulder. that I'm carrying on my shoulder.
277 00:13:49,400 00:13:52,240 So I need to push it through, yep. So I need to push it through, yep.
278 00:13:55,040 00:13:56,920 (PANTS) (PANTS)
279 00:13:58,120 00:14:01,640 Up till now I have got my curry going, Up till now I have got my curry going,
280 00:14:01,840 00:14:04,560 I've split my milk, I've made my paste. I've split my milk, I've made my paste.
281 00:14:05,600 00:14:07,200 I've got chicken thighs with the bone in I've got chicken thighs with the bone in
282 00:14:07,400 00:14:12,120 and I de-bone, de-skin and then I slice it as finely as possible and I de-bone, de-skin and then I slice it as finely as possible
283 00:14:12,320 00:14:14,800 and then I throw the chicken in the curry. and then I throw the chicken in the curry.
284 00:14:15,000 00:14:17,240 I move onto the skin. I move onto the skin.
285 00:14:19,040 00:14:20,920 My plan is to actually fry the skin My plan is to actually fry the skin
286 00:14:21,120 00:14:22,480 for a crispy element on top of the dish. for a crispy element on top of the dish.
287 00:14:22,680 00:14:26,160 Oh! Ho-ho-ho! Fingers crossed! Oh! Ho-ho-ho! Fingers crossed!
288 00:14:26,360 00:14:29,720 With the pig's blood I'm basically going to steam it. With the pig's blood I'm basically going to steam it.
289 00:14:29,920 00:14:34,840 I'll cube it up and then I'll use it to sort of garnish the curry with. I'll cube it up and then I'll use it to sort of garnish the curry with.
290 00:14:37,840 00:14:40,600 OK, guys, there's about eight minutes to go, OK, guys, there's about eight minutes to go,
291 00:14:40,800 00:14:42,240 so you better get your curries together. so you better get your curries together.
292 00:14:42,440 00:14:44,040 I want to see you bring the heat! I want to see you bring the heat!
293 00:14:45,960 00:14:46,920 MANISHA: Oh! MANISHA: Oh!
294 00:14:49,000 00:14:50,800 So appetising. So appetising.
295 00:14:56,040 00:14:57,360 MEENA: Ooh... MEENA: Ooh...
296 00:14:57,560 00:14:59,880 PARVIT: Can I have a stand? It's not going to stay. PARVIT: Can I have a stand? It's not going to stay.
297 00:15:00,080 00:15:01,360 DAN HONG: Meena? Hey. DAN HONG: Meena? Hey.
298 00:15:01,560 00:15:04,120 You look a little concerned. I can see that face. You look a little concerned. I can see that face.
299 00:15:04,320 00:15:05,160 What's wrong? What's wrong?
300 00:15:05,360 00:15:09,360 Parvit still needs to have enough time to make this omelette Parvit still needs to have enough time to make this omelette
301 00:15:09,560 00:15:12,520 and we're used to a more high-powered wok burner. and we're used to a more high-powered wok burner.
302 00:15:12,720 00:15:14,800 He's going to deep-fry these eggs He's going to deep-fry these eggs
303 00:15:15,000 00:15:19,000 into this combination of duck fat and perfumed oil that we have. into this combination of duck fat and perfumed oil that we have.
304 00:15:19,200 00:15:22,080 Well, hopefully that wok has enough time to heat up. Well, hopefully that wok has enough time to heat up.
305 00:15:24,600 00:15:25,960 MARK OLIVE: You've got five minutes to go. MARK OLIVE: You've got five minutes to go.
306 00:15:26,160 00:15:29,520 You should really start thinking about plating it up now. You should really start thinking about plating it up now.
307 00:15:34,040 00:15:36,240 Well done, Manisha! Nice one, Nishe! Well done, Manisha! Nice one, Nishe!
308 00:15:41,400 00:15:43,200 Come on, guys, time's ticking. Come on, guys, time's ticking.
309 00:15:47,840 00:15:51,320 KIET: I need to do my best and get all of my presentation KIET: I need to do my best and get all of my presentation
310 00:15:51,520 00:15:53,120 and hope the judges like it. and hope the judges like it.
311 00:15:53,320 00:15:56,120 MARK OLIVE: Well done, Kiet! DAN HONG: Nice one, Kiet. MARK OLIVE: Well done, Kiet! DAN HONG: Nice one, Kiet.
312 00:16:00,800 00:16:02,360 MEENA: Delicious? MEENA: Delicious?
313 00:16:04,160 00:16:06,440 Andrew's up on the pass! Andrew's up! Andrew's up on the pass! Andrew's up!
314 00:16:06,640 00:16:09,080 Let's go, Parvit! Let's go! Let's go, Parvit! Let's go!
315 00:16:09,280 00:16:12,440 MEENA: Oh, come on, Parvit! Come on. Let's go, let's go! MEENA: Oh, come on, Parvit! Come on. Let's go, let's go!
316 00:16:14,080 00:16:17,640 Well done, Parvit. You were pushing it, though. Well done, Parvit. You were pushing it, though.
317 00:16:19,640 00:16:21,640 Well done, everyone. Great job. Well done, everyone. Great job.
318 00:16:28,680 00:16:32,280 MAEVE O'MEARA: Our three home cooks and Long Chim station chef Parvit MAEVE O'MEARA: Our three home cooks and Long Chim station chef Parvit
319 00:16:32,480 00:16:33,760 have turned up the heat have turned up the heat
320 00:16:33,960 00:16:36,840 with their own interpretations of the traditional Thai dish, with their own interpretations of the traditional Thai dish,
321 00:16:37,040 00:16:38,520 green chicken curry. green chicken curry.
322 00:16:38,720 00:16:40,920 Now it's time for blind judge Melissa Now it's time for blind judge Melissa
323 00:16:41,120 00:16:43,080 to try all the dishes on the pass to try all the dishes on the pass
324 00:16:43,280 00:16:45,720 without knowing which cook created them. without knowing which cook created them.
325 00:16:45,920 00:16:48,200 Welcome back, Melissa. Hello! Welcome back, Melissa. Hello!
326 00:16:48,400 00:16:51,040 Melissa, you have four very different Melissa, you have four very different
327 00:16:51,240 00:16:53,520 Thai green chicken curries in front of you. Thai green chicken curries in front of you.
328 00:16:53,720 00:16:57,120 Everything just looks really textural and really vibrant Everything just looks really textural and really vibrant
329 00:16:57,320 00:17:01,240 and really just that perfect expression of Thai cuisine, and really just that perfect expression of Thai cuisine,
330 00:17:01,440 00:17:03,480 so I am very, very excited. so I am very, very excited.
331 00:17:03,680 00:17:06,080 Where's your nose going? I think we should start over here. Where's your nose going? I think we should start over here.
332 00:17:06,280 00:17:07,720 Let's go. Let's go.
333 00:17:08,840 00:17:13,360 Green Curry with Sticky Chicken Thigh and Noodles. Green Curry with Sticky Chicken Thigh and Noodles.
334 00:17:13,560 00:17:17,880 This looks absolutely gorgeous. The plating is quite sophisticated. This looks absolutely gorgeous. The plating is quite sophisticated.
335 00:17:18,080 00:17:19,760 Ooh! Ooh. Ooh! Ooh.
336 00:17:19,960 00:17:23,720 That looks delicious. It's golden brown. That looks delicious. It's golden brown.
337 00:17:23,920 00:17:25,720 By not cooking the chicken in the curry By not cooking the chicken in the curry
338 00:17:25,920 00:17:29,880 the chicken hasn't picked up all those beautiful curry flavours. the chicken hasn't picked up all those beautiful curry flavours.
339 00:17:30,080 00:17:31,720 And also, vice versa, And also, vice versa,
340 00:17:31,920 00:17:35,480 the chicken hasn't added some depth to the curry. the chicken hasn't added some depth to the curry.
341 00:17:35,680 00:17:37,920 So we'll see if it... This could be interesting. So we'll see if it... This could be interesting.
342 00:17:38,120 00:17:39,560 ..if it impacts in any way. ..if it impacts in any way.
343 00:17:46,960 00:17:49,040 What do you think, Melissa? I quite like it. What do you think, Melissa? I quite like it.
344 00:17:49,240 00:17:50,560 It's really tasty. It's really tasty.
345 00:17:50,760 00:17:53,560 The chicken is succulent, the skin is crispy and glazed. The chicken is succulent, the skin is crispy and glazed.
346 00:17:53,760 00:17:57,560 But I think maybe a little bit more attention needed to be paid... But I think maybe a little bit more attention needed to be paid...
347 00:17:57,760 00:17:59,720 To the taste. ..to tasting. To the taste. ..to tasting.
348 00:17:59,920 00:18:01,320 Mm. Mm. Mm. Mm.
349 00:18:01,520 00:18:05,960 This is Green Chicken Curry with Omelette. This is Green Chicken Curry with Omelette.
350 00:18:06,160 00:18:09,160 I have to say, as much as I love a French omelette, I have to say, as much as I love a French omelette,
351 00:18:09,360 00:18:14,560 I think that an Asian omelette is a thing of beauty. I think that an Asian omelette is a thing of beauty.
352 00:18:14,760 00:18:17,400 What a nice choice to pair with a curry. What a nice choice to pair with a curry.
353 00:18:17,600 00:18:21,240 But what I'm going to do is, um... Yes. Yes, that's the move! But what I'm going to do is, um... Yes. Yes, that's the move!
354 00:18:21,440 00:18:24,040 ..go full Thai style. That is the intention. ..go full Thai style. That is the intention.
355 00:18:31,520 00:18:32,800 Look, it goes without saying, Look, it goes without saying,
356 00:18:33,000 00:18:35,880 the chicken in the chicken curry - perfectly cooked. the chicken in the chicken curry - perfectly cooked.
357 00:18:36,080 00:18:38,000 The little pea eggplant, the basil. The little pea eggplant, the basil.
358 00:18:38,200 00:18:39,520 I can see the flavours. I can see the flavours.
359 00:18:39,720 00:18:43,400 I can see the kaffir lime, obviously the green chilli as well. I can see the kaffir lime, obviously the green chilli as well.
360 00:18:43,600 00:18:45,600 It's very savoury. It's very savoury.
361 00:18:45,800 00:18:47,960 It has a real umami punch to this dish. It has a real umami punch to this dish.
362 00:18:48,160 00:18:50,160 Nice spice, nice balance. Nice spice, nice balance.
363 00:18:50,360 00:18:53,480 This I would happily go back for seconds. This I would happily go back for seconds.
364 00:18:53,680 00:18:56,440 Green Chicken Curry with Noodles. Green Chicken Curry with Noodles.
365 00:18:56,640 00:18:59,800 Straight off the bat I can see the flavour and the texture, Straight off the bat I can see the flavour and the texture,
366 00:19:00,000 00:19:01,800 which is really, really heartening. which is really, really heartening.
367 00:19:02,000 00:19:05,000 I am assuming this is fried chicken skin? I am assuming this is fried chicken skin?
368 00:19:05,200 00:19:08,400 Oh, yeah! There's also another very interesting ingredient. Oh, yeah! There's also another very interesting ingredient.
369 00:19:08,600 00:19:12,320 Do I spy with my little eye some pig's blood jelly? Do I spy with my little eye some pig's blood jelly?
370 00:19:12,520 00:19:13,920 You sure do! Yes! You sure do! Yes!
371 00:19:14,120 00:19:17,320 Nailed it! Looks pretty good! Nailed it! Looks pretty good!
372 00:19:19,280 00:19:20,720 Tease. Tease.
373 00:19:26,560 00:19:29,400 There is a lot to really, really like about this dish. There is a lot to really, really like about this dish.
374 00:19:29,600 00:19:31,440 This person understands texture, This person understands texture,
375 00:19:31,640 00:19:34,800 this person understands what a really good green curry should be. this person understands what a really good green curry should be.
376 00:19:35,000 00:19:36,280 It has some heat. It has some heat.
377 00:19:36,480 00:19:40,160 I think it was a brave move popping in the pig's blood jelly. I think it was a brave move popping in the pig's blood jelly.
378 00:19:40,360 00:19:43,200 I just love this really rich earthiness to it. I just love this really rich earthiness to it.
379 00:19:43,400 00:19:44,200 Big flavour. Big flavour.
380 00:19:44,400 00:19:48,200 That's what I'm looking for in a Thai chicken curry and I have it. That's what I'm looking for in a Thai chicken curry and I have it.
381 00:19:48,400 00:19:50,000 Big tick, Mel? Big tick. Big tick, Mel? Big tick.
382 00:19:51,160 00:19:55,040 Turmeric Green Chicken Curry with Jasmine Rice. Turmeric Green Chicken Curry with Jasmine Rice.
383 00:19:55,240 00:19:57,840 Loving just all of the different textures going on here at the top. Loving just all of the different textures going on here at the top.
384 00:19:58,040 00:20:00,320 I can see two different kinds of eggplant. I can see two different kinds of eggplant.
385 00:20:00,520 00:20:03,920 You've got the little pea eggplants here and the apple eggplant as well, You've got the little pea eggplants here and the apple eggplant as well,
386 00:20:04,120 00:20:06,680 very classic ingredients in Thai cooking. very classic ingredients in Thai cooking.
387 00:20:14,480 00:20:18,200 This is... oodles of flavour in this bowl. This is... oodles of flavour in this bowl.
388 00:20:18,400 00:20:22,200 It's sort of heat up front finished with a little sweetness... It's sort of heat up front finished with a little sweetness...
389 00:20:22,400 00:20:24,560 Sweet. ..which is lovely balance. Sweet. ..which is lovely balance.
390 00:20:27,520 00:20:31,040 I have to say, the calibre on this pass tonight is... I have to say, the calibre on this pass tonight is...
391 00:20:32,160 00:20:33,440 ..it's extraordinary. ..it's extraordinary.
392 00:20:33,640 00:20:35,400 It's bang on, isn't it? It's extraordinary. It's bang on, isn't it? It's extraordinary.
393 00:20:35,600 00:20:38,480 And I think that it's really, a really tough call. And I think that it's really, a really tough call.
394 00:20:44,160 00:20:47,280 MAEVE O'MEARA: Our home cooks and Station Chef Parvit MAEVE O'MEARA: Our home cooks and Station Chef Parvit
395 00:20:47,480 00:20:50,400 have spiced things up with their own interpretations have spiced things up with their own interpretations
396 00:20:50,600 00:20:52,280 of Thai green chicken curry. of Thai green chicken curry.
397 00:20:52,480 00:20:54,960 Blind judge Melissa has tasted all the dishes Blind judge Melissa has tasted all the dishes
398 00:20:55,160 00:20:57,040 without knowing who cooked what, without knowing who cooked what,
399 00:20:57,240 00:21:00,280 and now has the difficult task of picking a winner. and now has the difficult task of picking a winner.
400 00:21:00,480 00:21:02,120 DAN HONG: Well, tonight was a balancing act DAN HONG: Well, tonight was a balancing act
401 00:21:02,320 00:21:07,560 between those powerful, strong ingredients and spicy flavours. between those powerful, strong ingredients and spicy flavours.
402 00:21:07,760 00:21:10,440 You all served up some cracking dishes. You all served up some cracking dishes.
403 00:21:10,640 00:21:12,280 You're all on fire You're all on fire
404 00:21:12,480 00:21:14,160 and so are Melissa's tastebuds. and so are Melissa's tastebuds.
405 00:21:14,360 00:21:15,920 (ANDREW CHUCKLES) (ANDREW CHUCKLES)
406 00:21:16,120 00:21:19,080 Seriously, Melissa, how good was it tonight? Seriously, Melissa, how good was it tonight?
407 00:21:19,280 00:21:23,720 You guys really put me through my paces tonight. You guys really put me through my paces tonight.
408 00:21:23,920 00:21:26,720 Thank you so much for putting so much thought, Thank you so much for putting so much thought,
409 00:21:26,920 00:21:30,280 so much texture, flavour, balance, spirit. so much texture, flavour, balance, spirit.
410 00:21:30,480 00:21:32,760 It was all there on the pass tonight. Well done. It was all there on the pass tonight. Well done.
411 00:21:32,960 00:21:35,280 (APPLAUSE) (APPLAUSE)
412 00:21:38,440 00:21:42,280 Head Chef Meena, how do you reckon Parvit went tonight? Head Chef Meena, how do you reckon Parvit went tonight?
413 00:21:42,480 00:21:46,200 I think Parvit did a exceptional job I think Parvit did a exceptional job
414 00:21:46,400 00:21:49,320 considering that this isn't our regular kitchen set up. considering that this isn't our regular kitchen set up.
415 00:21:49,520 00:21:54,160 So, Melissa, please tell us who the winner is. So, Melissa, please tell us who the winner is.
416 00:21:54,360 00:21:57,760 So it goes without saying the standard was so high tonight, So it goes without saying the standard was so high tonight,
417 00:21:57,960 00:21:59,560 but for me it just came down to but for me it just came down to
418 00:21:59,760 00:22:01,600 just this little glimmer of personality just this little glimmer of personality
419 00:22:01,800 00:22:03,240 that was suggested in a dish. that was suggested in a dish.
420 00:22:05,080 00:22:08,160 For me the best plate on the pass is... For me the best plate on the pass is...
421 00:22:12,760 00:22:15,400 MELISSA LEONG: So it goes without saying the standard was so high tonight. MELISSA LEONG: So it goes without saying the standard was so high tonight.
422 00:22:15,600 00:22:17,560 For me, best plate on the pass is... For me, best plate on the pass is...
423 00:22:21,840 00:22:23,640 ..the Green Chicken Curry with Noodles. ..the Green Chicken Curry with Noodles.
424 00:22:23,840 00:22:26,760 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
425 00:22:35,360 00:22:36,160 Thank you. Thank you.
426 00:22:36,360 00:22:40,560 Congratulations, Andrew. That was a truly spectacular dish. Congratulations, Andrew. That was a truly spectacular dish.
427 00:22:40,760 00:22:44,960 I found all the elements in a great Thai chicken curry I found all the elements in a great Thai chicken curry
428 00:22:45,160 00:22:47,520 and a couple of elements that aren't necessarily, and a couple of elements that aren't necessarily,
429 00:22:47,720 00:22:52,600 you know, indicative of a puritanical chicken curry, you know, indicative of a puritanical chicken curry,
430 00:22:52,800 00:22:54,280 but I loved them anyway. but I loved them anyway.
431 00:22:54,480 00:22:56,040 Well done. Thank you. Well done. Thank you.
432 00:23:01,520 00:23:04,400 OK, Melissa, which plate on the pass OK, Melissa, which plate on the pass
433 00:23:04,600 00:23:10,280 did not quite reach the standard of the other ones? did not quite reach the standard of the other ones?
434 00:23:10,480 00:23:14,440 For me, the plate that did not live up to my expectations tonight is... For me, the plate that did not live up to my expectations tonight is...
435 00:23:17,160 00:23:20,920 ..the Green Curry with Sticky Chicken Thighs and Noodles. ..the Green Curry with Sticky Chicken Thighs and Noodles.
436 00:23:21,120 00:23:22,400 Me. Is that you? Me. Is that you?
437 00:23:22,600 00:23:24,200 Yeah. That's OK. Yeah. That's OK.
438 00:23:24,400 00:23:26,120 It's that elusive balance we're always looking It's that elusive balance we're always looking
439 00:23:26,320 00:23:29,120 when we eat Thai food and when we cook Thai food. when we eat Thai food and when we cook Thai food.
440 00:23:29,320 00:23:32,600 And tonight, up against such strong competition, And tonight, up against such strong competition,
441 00:23:32,800 00:23:35,040 just needed a little adjustment. just needed a little adjustment.
442 00:23:35,240 00:23:38,760 Watching you on your bench tonight, you did a fabulous job. Watching you on your bench tonight, you did a fabulous job.
443 00:23:38,960 00:23:40,560 MANISHA: To meet with like-minded people MANISHA: To meet with like-minded people
444 00:23:40,760 00:23:42,560 that had the same passion for cooking as I did, that had the same passion for cooking as I did,
445 00:23:42,760 00:23:44,480 it's a beautiful experience. it's a beautiful experience.
446 00:23:45,640 00:23:47,360 Congratulations, Andrew! Congratulations, Andrew!
447 00:23:47,560 00:23:49,320 You managed to beat Long Chim tonight... You managed to beat Long Chim tonight...
448 00:23:49,520 00:23:52,360 Ah, yeah. ..so you get this trophy! Ah, yeah. ..so you get this trophy!
449 00:23:52,560 00:23:55,920 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
450 00:23:56,120 00:23:58,000 Congratulations. Cheers. Thank you very much. Congratulations. Cheers. Thank you very much.
451 00:23:58,200 00:23:59,600 Let's dig in! Let's dig in!
452 00:23:59,800 00:24:01,880 Well... well, what's left of it! Well... well, what's left of it!
453 00:24:03,960 00:24:06,040 The chicken skin, the blood pudding - The chicken skin, the blood pudding -
454 00:24:06,240 00:24:08,480 they were lovely additions to the dish. they were lovely additions to the dish.
455 00:24:08,680 00:24:09,480 Delicious! Delicious!
456 00:24:09,680 00:24:12,720 MAEVE O'MEARA: Next time, on The Chefs' Line... MAEVE O'MEARA: Next time, on The Chefs' Line...
457 00:24:12,920 00:24:15,040 And that's how you open a coconut. Yes. And that's how you open a coconut. Yes.
458 00:24:15,240 00:24:17,520 Our Thai sweet dreams come true Our Thai sweet dreams come true
459 00:24:17,720 00:24:19,840 with palm sugar pudding. with palm sugar pudding.
460 00:24:20,040 00:24:21,760 And our home cooks... Yes! And our home cooks... Yes!
461 00:24:21,960 00:24:22,920 Boom. Boom.
462 00:24:23,120 00:24:26,200 ..will be facing Long Chim's sous chef, Bhas. ..will be facing Long Chim's sous chef, Bhas.
463 00:24:26,400 00:24:27,840 Good job, Bhas! Good job, Bhas!