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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! |