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1 | 00:00:01,040 | 00:00:03,200 | MAEVE O'MEARA: It's Thai Week on The Chefs' Line, | MAEVE O'MEARA: It's Thai Week on The Chefs' Line, |
2 | 00:00:03,399 | 00:00:05,160 | and for the final challenge tonight... | and for the final challenge tonight... |
3 | 00:00:05,360 | 00:00:07,240 | Come on, Andrew! Come on, Andrew! | Come on, Andrew! Come on, Andrew! |
4 | 00:00:07,440 | 00:00:09,480 | ..it's a stir-fry showdown. | ..it's a stir-fry showdown. |
5 | 00:00:09,679 | 00:00:11,480 | You guys got a timer going for me? | You guys got a timer going for me? |
6 | 00:00:11,720 | 00:00:13,240 | No?! No, head chef. Oh, my gosh! | No?! No, head chef. Oh, my gosh! |
7 | 00:00:13,439 | 00:00:19,640 | Served with a papaya salad, it's the perfect balance of sweet, | Served with a papaya salad, it's the perfect balance of sweet, |
8 | 00:00:19,839 | 00:00:23,839 | sour, salty and hot. | sour, salty and hot. |
9 | 00:00:24,039 | 00:00:26,199 | Whoo, this is going to spicy! | Whoo, this is going to spicy! |
10 | 00:00:26,399 | 00:00:28,000 | All week... | All week... |
11 | 00:00:28,199 | 00:00:30,879 | You get this trophy! (CHEERING) | You get this trophy! (CHEERING) |
12 | 00:00:31,079 | 00:00:34,240 | ..home cook Andrew has been pitting his Thai cooking skills | ..home cook Andrew has been pitting his Thai cooking skills |
13 | 00:00:34,439 | 00:00:37,079 | against top Sydney restaurant, Long Chim... | against top Sydney restaurant, Long Chim... |
14 | 00:00:37,280 | 00:00:40,039 | MEENA: We stay true to the Thai taste. | MEENA: We stay true to the Thai taste. |
15 | 00:00:40,240 | 00:00:43,039 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
16 | 00:00:43,240 | 00:00:46,920 | starting with the apprentice and ending tonight | starting with the apprentice and ending tonight |
17 | 00:00:47,119 | 00:00:48,880 | with the final stop in their chefs' line - | with the final stop in their chefs' line - |
18 | 00:00:49,079 | 00:00:50,560 | head chef Meena. | head chef Meena. |
19 | 00:00:50,759 | 00:00:52,799 | How's it going over there, Andrew? Oh, yeah, awesome. | How's it going over there, Andrew? Oh, yeah, awesome. |
20 | 00:00:53,000 | 00:00:55,439 | We both go up together or we don't go up at all, alright? | We both go up together or we don't go up at all, alright? |
21 | 00:00:55,640 | 00:01:00,920 | But whose stir-fry will win Thai Week on The Chefs' Line? | But whose stir-fry will win Thai Week on The Chefs' Line? |
22 | 00:01:07,879 | 00:01:10,480 | Welcome to the final of Thai Week | Welcome to the final of Thai Week |
23 | 00:01:10,680 | 00:01:12,000 | in The Chefs' Line kitchen! | in The Chefs' Line kitchen! |
24 | 00:01:12,200 | 00:01:13,640 | (CHEERING) | (CHEERING) |
25 | 00:01:15,719 | 00:01:17,079 | We're cranking up the heat | We're cranking up the heat |
26 | 00:01:17,280 | 00:01:19,519 | in a Thai stir-fry showdown. | in a Thai stir-fry showdown. |
27 | 00:01:19,719 | 00:01:22,280 | Head chef Meena, tonight it's your turn. | Head chef Meena, tonight it's your turn. |
28 | 00:01:22,480 | 00:01:24,280 | You ready to step up to the bench? | You ready to step up to the bench? |
29 | 00:01:24,480 | 00:01:27,079 | Oh, I'm ready. I've been waiting all week for this. | Oh, I'm ready. I've been waiting all week for this. |
30 | 00:01:27,280 | 00:01:30,519 | And what do you think of our home cook Andrew here? | And what do you think of our home cook Andrew here? |
31 | 00:01:30,719 | 00:01:34,439 | Andrew has shown himself to be a formidable opponent this week. | Andrew has shown himself to be a formidable opponent this week. |
32 | 00:01:34,640 | 00:01:37,439 | I am nervous. He's been kicking butt all week. | I am nervous. He's been kicking butt all week. |
33 | 00:01:37,640 | 00:01:39,719 | Andrew, congratulations for making it | Andrew, congratulations for making it |
34 | 00:01:39,920 | 00:01:41,680 | all the way to the end of Thai week, mate. | all the way to the end of Thai week, mate. |
35 | 00:01:41,879 | 00:01:44,479 | Thank you very much. Thank you. | Thank you very much. Thank you. |
36 | 00:01:44,680 | 00:01:48,400 | Your stir-fry can consist of anything your heart desires, | Your stir-fry can consist of anything your heart desires, |
37 | 00:01:48,599 | 00:01:53,599 | but it must be paired with a green papaya salad, | but it must be paired with a green papaya salad, |
38 | 00:01:53,799 | 00:01:58,439 | so make sure that salad embraces those classic Thai flavours | so make sure that salad embraces those classic Thai flavours |
39 | 00:01:58,640 | 00:02:02,280 | of hot, sweet, sour and salty. | of hot, sweet, sour and salty. |
40 | 00:02:02,480 | 00:02:05,200 | Because our blind judge tonight is Dan. | Because our blind judge tonight is Dan. |
41 | 00:02:07,359 | 00:02:10,400 | So, to be fair, we'll be sending Dan out | So, to be fair, we'll be sending Dan out |
42 | 00:02:10,599 | 00:02:13,639 | so he doesn't know who's cooking what dish. | so he doesn't know who's cooking what dish. |
43 | 00:02:13,840 | 00:02:16,039 | Well, if this week is anything to go by, | Well, if this week is anything to go by, |
44 | 00:02:16,240 | 00:02:19,199 | I'm expecting tonight's stir-fry to be pretty epic. | I'm expecting tonight's stir-fry to be pretty epic. |
45 | 00:02:19,400 | 00:02:21,560 | Good luck! | Good luck! |
46 | 00:02:21,759 | 00:02:25,879 | You have 60 minutes for your best Thai stir-fry | You have 60 minutes for your best Thai stir-fry |
47 | 00:02:26,079 | 00:02:27,960 | and green papaya salad. | and green papaya salad. |
48 | 00:02:28,159 | 00:02:29,599 | Let's cook! | Let's cook! |
49 | 00:02:29,800 | 00:02:32,520 | (ALL CHEER AND SHOUT ENCOURAGEMENT) | (ALL CHEER AND SHOUT ENCOURAGEMENT) |
50 | 00:02:42,319 | 00:02:44,039 | It's a stir-fry challenge tonight. | It's a stir-fry challenge tonight. |
51 | 00:02:44,240 | 00:02:46,719 | Stir-frying is one of the greatest cooking techniques | Stir-frying is one of the greatest cooking techniques |
52 | 00:02:46,920 | 00:02:50,400 | in the world that's been adopted by basically everybody. | in the world that's been adopted by basically everybody. |
53 | 00:02:50,599 | 00:02:52,159 | You get something that's fast and fresh. | You get something that's fast and fresh. |
54 | 00:02:52,360 | 00:02:54,079 | I mean, that's the ultimate fast food, isn't it? | I mean, that's the ultimate fast food, isn't it? |
55 | 00:02:54,319 | 00:02:57,840 | It will be interesting what we're going to see. Mm. That's exactly it. | It will be interesting what we're going to see. Mm. That's exactly it. |
56 | 00:02:58,039 | 00:02:59,639 | Because it is such an open challenge, | Because it is such an open challenge, |
57 | 00:02:59,840 | 00:03:01,719 | it could involve any number of ingredients. | it could involve any number of ingredients. |
58 | 00:03:01,919 | 00:03:06,840 | Not only do they have to perfect the stir-fry and the papaya salad, | Not only do they have to perfect the stir-fry and the papaya salad, |
59 | 00:03:07,039 | 00:03:09,759 | they also need to make sure those two things work cohesively | they also need to make sure those two things work cohesively |
60 | 00:03:09,960 | 00:03:12,039 | together as an experience. | together as an experience. |
61 | 00:03:15,159 | 00:03:17,639 | ANDREW: I'm here on the last night. | ANDREW: I'm here on the last night. |
62 | 00:03:17,840 | 00:03:20,759 | I'm just amazed that I got here. Yikes! | I'm just amazed that I got here. Yikes! |
63 | 00:03:20,960 | 00:03:24,199 | Um, so, tonight, I'm cooking a pork stir-fry | Um, so, tonight, I'm cooking a pork stir-fry |
64 | 00:03:24,400 | 00:03:27,280 | with sticky rice and a green papaya salad. | with sticky rice and a green papaya salad. |
65 | 00:03:27,479 | 00:03:31,000 | My stir-fry, it's quite simple. It's pretty weird. | My stir-fry, it's quite simple. It's pretty weird. |
66 | 00:03:31,199 | 00:03:32,639 | Need to have some sort of offal. | Need to have some sort of offal. |
67 | 00:03:32,840 | 00:03:35,319 | You don't have to have offal, but it's much better if you do. | You don't have to have offal, but it's much better if you do. |
68 | 00:03:35,520 | 00:03:37,000 | Right now I've got, uh... | Right now I've got, uh... |
69 | 00:03:37,199 | 00:03:39,079 | I've got some fresh pig liver. | I've got some fresh pig liver. |
70 | 00:03:39,280 | 00:03:44,039 | I've got some small intestine of pork, which is extremely pretty. | I've got some small intestine of pork, which is extremely pretty. |
71 | 00:03:44,240 | 00:03:46,439 | It's quite tasty once it's in the dish. | It's quite tasty once it's in the dish. |
72 | 00:03:46,639 | 00:03:50,199 | I've also got some crispy pork skin to put on top at the end. | I've also got some crispy pork skin to put on top at the end. |
73 | 00:03:50,400 | 00:03:53,759 | It's an unusual dish that is a specialty of Northern Thailand. | It's an unusual dish that is a specialty of Northern Thailand. |
74 | 00:03:53,960 | 00:03:56,920 | So, this is the Thai kitchen. | So, this is the Thai kitchen. |
75 | 00:03:57,120 | 00:04:00,120 | My connection to this dish is that the stir-fry itself | My connection to this dish is that the stir-fry itself |
76 | 00:04:00,319 | 00:04:02,879 | is a regional specialty of where I lived in Chiang Mai. | is a regional specialty of where I lived in Chiang Mai. |
77 | 00:04:03,080 | 00:04:06,199 | And the first time I had it, I think, was with my neighbour. | And the first time I had it, I think, was with my neighbour. |
78 | 00:04:06,400 | 00:04:08,560 | She had a little whisky and beer shop that was just a shack, | She had a little whisky and beer shop that was just a shack, |
79 | 00:04:08,759 | 00:04:10,680 | and she used to cook things that were just so weird. | and she used to cook things that were just so weird. |
80 | 00:04:10,879 | 00:04:12,439 | There'd be bugs and worms and... | There'd be bugs and worms and... |
81 | 00:04:12,639 | 00:04:14,520 | And then I tasted this stir-fry that she made, | And then I tasted this stir-fry that she made, |
82 | 00:04:14,719 | 00:04:16,399 | and I thought, "Oh, my God, this is so good." | and I thought, "Oh, my God, this is so good." |
83 | 00:04:16,600 | 00:04:18,959 | It's a celebration dish in Thailand, | It's a celebration dish in Thailand, |
84 | 00:04:19,160 | 00:04:21,279 | so if there's a wedding or a funeral or anything like that, | so if there's a wedding or a funeral or anything like that, |
85 | 00:04:21,480 | 00:04:23,639 | this would one of those things that they have. | this would one of those things that they have. |
86 | 00:04:31,040 | 00:04:34,840 | MEENA: Tonight, I am making a soft-shell crab stir-fry | MEENA: Tonight, I am making a soft-shell crab stir-fry |
87 | 00:04:35,040 | 00:04:36,879 | with green papaya salad. | with green papaya salad. |
88 | 00:04:37,079 | 00:04:39,920 | It's daily that I'm able to help out with this dish, | It's daily that I'm able to help out with this dish, |
89 | 00:04:40,120 | 00:04:41,959 | and then I'm super confident | and then I'm super confident |
90 | 00:04:42,159 | 00:04:43,879 | that I'll be able to make it tonight. | that I'll be able to make it tonight. |
91 | 00:04:44,079 | 00:04:46,480 | What makes this dish special to Long Chim | What makes this dish special to Long Chim |
92 | 00:04:46,680 | 00:04:48,439 | is that it's full of flavour, | is that it's full of flavour, |
93 | 00:04:48,639 | 00:04:51,759 | very savoury, very sweet, very complex, very spicy. | very savoury, very sweet, very complex, very spicy. |
94 | 00:04:51,959 | 00:04:55,079 | Definitely very representative of Long Chim. | Definitely very representative of Long Chim. |
95 | 00:04:55,279 | 00:04:57,879 | So, I'm originally from Dallas. | So, I'm originally from Dallas. |
96 | 00:04:58,079 | 00:05:00,800 | I could have had a different life 'cause I did get a business degree, | I could have had a different life 'cause I did get a business degree, |
97 | 00:05:01,000 | 00:05:03,800 | but, cooking, it's one of those things | but, cooking, it's one of those things |
98 | 00:05:04,000 | 00:05:06,680 | that I just really love and enjoy doing, | that I just really love and enjoy doing, |
99 | 00:05:06,879 | 00:05:08,240 | and, you know, | and, you know, |
100 | 00:05:08,439 | 00:05:10,759 | it's a very creative way to express myself. | it's a very creative way to express myself. |
101 | 00:05:12,240 | 00:05:17,199 | I think the best quality that a chef can have is determination, | I think the best quality that a chef can have is determination, |
102 | 00:05:17,399 | 00:05:20,600 | motivation and perseverance. | motivation and perseverance. |
103 | 00:05:22,800 | 00:05:25,360 | Right now, I'm cleaning the soft-shell crab | Right now, I'm cleaning the soft-shell crab |
104 | 00:05:25,560 | 00:05:29,360 | and I'm also removing the roe, the tomalley of the crab, | and I'm also removing the roe, the tomalley of the crab, |
105 | 00:05:29,560 | 00:05:31,120 | so I'll use that in my stir-fry. | so I'll use that in my stir-fry. |
106 | 00:05:31,319 | 00:05:35,360 | The crab roe adds a nice richness to the dish. | The crab roe adds a nice richness to the dish. |
107 | 00:05:35,560 | 00:05:38,920 | It just adds another layer of flavour to the stir-fry. | It just adds another layer of flavour to the stir-fry. |
108 | 00:05:40,279 | 00:05:44,159 | After cleaning the soft-shell crabs, I set to deep-frying them | After cleaning the soft-shell crabs, I set to deep-frying them |
109 | 00:05:44,360 | 00:05:46,079 | until that they were crispy. | until that they were crispy. |
110 | 00:05:47,439 | 00:05:49,759 | You guys got a timer going for me? | You guys got a timer going for me? |
111 | 00:05:49,959 | 00:05:51,720 | No?! No, head chef. | No?! No, head chef. |
112 | 00:05:51,920 | 00:05:53,759 | Oh, my gosh! Yes, chef! | Oh, my gosh! Yes, chef! |
113 | 00:05:59,040 | 00:06:01,240 | So, I've got my skin, I've got my liver, | So, I've got my skin, I've got my liver, |
114 | 00:06:01,439 | 00:06:03,079 | I've got my intestines in the pot. | I've got my intestines in the pot. |
115 | 00:06:03,279 | 00:06:05,319 | Now I can move on to the meat. | Now I can move on to the meat. |
116 | 00:06:05,519 | 00:06:08,720 | I need to slice up that pork as fine as I can | I need to slice up that pork as fine as I can |
117 | 00:06:08,920 | 00:06:10,800 | with a knife before I start chopping. | with a knife before I start chopping. |
118 | 00:06:13,480 | 00:06:15,480 | It gets messy for a bit. | It gets messy for a bit. |
119 | 00:06:15,680 | 00:06:17,480 | One of the key things that I have to do with this dish | One of the key things that I have to do with this dish |
120 | 00:06:17,680 | 00:06:19,079 | is to mince the meat really finely | is to mince the meat really finely |
121 | 00:06:19,279 | 00:06:21,759 | whilst incorporating the blood into the meat. | whilst incorporating the blood into the meat. |
122 | 00:06:21,959 | 00:06:25,480 | I know that sounds weird, but that's what I have to do. | I know that sounds weird, but that's what I have to do. |
123 | 00:06:28,040 | 00:06:30,439 | Very traditional. Local, really local. | Very traditional. Local, really local. |
124 | 00:06:30,639 | 00:06:33,199 | I never saw that processing before. | I never saw that processing before. |
125 | 00:06:34,840 | 00:06:36,319 | I really have to keep going. | I really have to keep going. |
126 | 00:06:36,519 | 00:06:38,360 | Keep going. It looks like a crime scene but... | Keep going. It looks like a crime scene but... |
127 | 00:06:38,560 | 00:06:40,680 | Yes. Yes, it does. Maybe I should stand back. | Yes. Yes, it does. Maybe I should stand back. |
128 | 00:06:40,879 | 00:06:42,800 | Yeah, that's a nice shirt, Mark. | Yeah, that's a nice shirt, Mark. |
129 | 00:06:44,040 | 00:06:45,399 | So, what are you doing here? | So, what are you doing here? |
130 | 00:06:45,600 | 00:06:51,840 | Uh, I am hand-mincing the meat to make what is known as a larb. | Uh, I am hand-mincing the meat to make what is known as a larb. |
131 | 00:06:52,040 | 00:06:53,680 | 'Larb' actually just means to chop up stuff, | 'Larb' actually just means to chop up stuff, |
132 | 00:06:53,879 | 00:06:55,800 | like, to mince, so that's why they call it larb. | like, to mince, so that's why they call it larb. |
133 | 00:06:56,000 | 00:06:57,840 | So, what's in there? Uh, this is... | So, what's in there? Uh, this is... |
134 | 00:06:58,040 | 00:06:59,920 | Right the moment, this is just pig flesh, pig blood | Right the moment, this is just pig flesh, pig blood |
135 | 00:07:00,120 | 00:07:01,600 | to try and make it like a very fine mince. | to try and make it like a very fine mince. |
136 | 00:07:01,800 | 00:07:03,199 | OK, keep going. | OK, keep going. |
137 | 00:07:04,519 | 00:07:06,279 | Once I get the meat minced, | Once I get the meat minced, |
138 | 00:07:06,480 | 00:07:10,600 | I have to get those pieces of offal in there as well ready for the paste. | I have to get those pieces of offal in there as well ready for the paste. |
139 | 00:07:12,360 | 00:07:15,160 | To make the paste, I need to get my Chiang Mai spice mix | To make the paste, I need to get my Chiang Mai spice mix |
140 | 00:07:15,360 | 00:07:18,040 | and I need to pound that with garlic and shallots, | and I need to pound that with garlic and shallots, |
141 | 00:07:18,240 | 00:07:21,279 | at which point I can then incorporate it all together. | at which point I can then incorporate it all together. |
142 | 00:07:21,480 | 00:07:23,360 | And the best way to figure out | And the best way to figure out |
143 | 00:07:23,560 | 00:07:26,040 | if your flavours have all mingled is to taste it. | if your flavours have all mingled is to taste it. |
144 | 00:07:30,480 | 00:07:32,199 | (ALL LAUGH QUIETLY) | (ALL LAUGH QUIETLY) |
145 | 00:07:33,639 | 00:07:35,319 | MEENA: Why are you guys chuckling up there? | MEENA: Why are you guys chuckling up there? |
146 | 00:07:35,519 | 00:07:37,040 | I don't like the sound of that. | I don't like the sound of that. |
147 | 00:07:37,240 | 00:07:40,639 | SAM: Andrew tasting the blood. Andrew... eating raw blood. | SAM: Andrew tasting the blood. Andrew... eating raw blood. |
148 | 00:07:44,279 | 00:07:45,600 | After I'm done with this, | After I'm done with this, |
149 | 00:07:45,800 | 00:07:47,720 | I'm going to start prepping some of the ingredients | I'm going to start prepping some of the ingredients |
150 | 00:07:47,920 | 00:07:49,279 | for the papaya salad. | for the papaya salad. |
151 | 00:07:49,480 | 00:07:50,800 | For the papaya salad, | For the papaya salad, |
152 | 00:07:51,000 | 00:07:54,040 | I pounded out in the mortar and pestle peeled garlic, | I pounded out in the mortar and pestle peeled garlic, |
153 | 00:07:54,240 | 00:07:59,159 | a few Thai bird chillies, dried prawns, snake beans, | a few Thai bird chillies, dried prawns, snake beans, |
154 | 00:07:59,360 | 00:08:01,759 | a slice of lime with the rind, | a slice of lime with the rind, |
155 | 00:08:01,959 | 00:08:03,839 | which adds a very distinctive flavour. | which adds a very distinctive flavour. |
156 | 00:08:04,040 | 00:08:05,839 | What's next, guys? Tomatoes... | What's next, guys? Tomatoes... |
157 | 00:08:06,040 | 00:08:07,360 | Cherry tomatoes... | Cherry tomatoes... |
158 | 00:08:07,560 | 00:08:10,160 | Peanuts... Peanuts. | Peanuts... Peanuts. |
159 | 00:08:12,480 | 00:08:15,120 | And then, of course, the shredded papaya. | And then, of course, the shredded papaya. |
160 | 00:08:16,759 | 00:08:18,800 | This is a very traditional street food | This is a very traditional street food |
161 | 00:08:19,000 | 00:08:20,680 | that is prepared this way. | that is prepared this way. |
162 | 00:08:20,879 | 00:08:23,279 | Mandolins are a very modern invention, | Mandolins are a very modern invention, |
163 | 00:08:23,480 | 00:08:26,639 | so when you get to the heart of Thai food, | so when you get to the heart of Thai food, |
164 | 00:08:26,839 | 00:08:29,079 | you're not going to see a lot of mandolin work. | you're not going to see a lot of mandolin work. |
165 | 00:08:29,279 | 00:08:31,519 | So, it was very important that I did it hand-cut. | So, it was very important that I did it hand-cut. |
166 | 00:08:31,720 | 00:08:34,000 | MELISSA LEONG: What are you hoping for out of this particular dish? | MELISSA LEONG: What are you hoping for out of this particular dish? |
167 | 00:08:34,200 | 00:08:36,320 | What will Dan experience with the combination | What will Dan experience with the combination |
168 | 00:08:36,519 | 00:08:38,200 | of these two dishes together? | of these two dishes together? |
169 | 00:08:38,399 | 00:08:42,840 | Um, I think he's getting a lot of true Thai foods. | Um, I think he's getting a lot of true Thai foods. |
170 | 00:08:43,080 | 00:08:45,879 | The essence of Thailand in these two dishes. Yeah. Exactly. | The essence of Thailand in these two dishes. Yeah. Exactly. |
171 | 00:08:46,080 | 00:08:48,440 | And, you know, just this hand cutting is just something | And, you know, just this hand cutting is just something |
172 | 00:08:48,639 | 00:08:50,679 | you don't see in restaurants anymore. | you don't see in restaurants anymore. |
173 | 00:08:50,879 | 00:08:53,159 | So, have you been looking up and noticing | So, have you been looking up and noticing |
174 | 00:08:53,360 | 00:08:54,639 | what's going on the other bench? | what's going on the other bench? |
175 | 00:08:54,840 | 00:08:57,399 | Oh, no. I've been too focused on everything here. | Oh, no. I've been too focused on everything here. |
176 | 00:09:04,200 | 00:09:06,240 | ANDREW: Now I have to go and chop my papaya. | ANDREW: Now I have to go and chop my papaya. |
177 | 00:09:06,440 | 00:09:08,279 | I'm electing to do it the traditional way. | I'm electing to do it the traditional way. |
178 | 00:09:10,639 | 00:09:14,480 | I kind of like the unevenness of my papaya strands. That's kind of like how you'd have it. | I kind of like the unevenness of my papaya strands. That's kind of like how you'd have it. |
179 | 00:09:14,720 | 00:09:18,120 | Like, some little village out in the middle of nowhere, that's pretty much how it would be. | Like, some little village out in the middle of nowhere, that's pretty much how it would be. |
180 | 00:09:18,320 | 00:09:21,759 | So, just give it the old hack, then shave it off. It's great. | So, just give it the old hack, then shave it off. It's great. |
181 | 00:09:21,960 | 00:09:23,759 | Well, I love green papaya. | Well, I love green papaya. |
182 | 00:09:23,960 | 00:09:25,639 | It is literally unripe papaya... Yeah. | It is literally unripe papaya... Yeah. |
183 | 00:09:25,840 | 00:09:28,159 | ..and instead of using any kind of fancy equipment, | ..and instead of using any kind of fancy equipment, |
184 | 00:09:28,360 | 00:09:30,639 | you just peel it and use a really sharp knife | you just peel it and use a really sharp knife |
185 | 00:09:30,840 | 00:09:32,960 | to just get those little slithers. | to just get those little slithers. |
186 | 00:09:33,159 | 00:09:36,799 | It's just such a gorgeous, easy dish to learn how to do. | It's just such a gorgeous, easy dish to learn how to do. |
187 | 00:09:37,000 | 00:09:40,960 | I can't wait to taste both dishes, if there's any left, that is! | I can't wait to taste both dishes, if there's any left, that is! |
188 | 00:09:41,159 | 00:09:43,759 | Passion, pride - it's all on the plate. | Passion, pride - it's all on the plate. |
189 | 00:09:43,960 | 00:09:46,159 | And a heap of respect for Thai cuisine. | And a heap of respect for Thai cuisine. |
190 | 00:09:52,679 | 00:09:55,080 | MAEVE O'MEARA: It's the final challenge of Thai week, | MAEVE O'MEARA: It's the final challenge of Thai week, |
191 | 00:09:55,279 | 00:09:59,879 | and the race is on to make the best stir-fry with papaya salad. | and the race is on to make the best stir-fry with papaya salad. |
192 | 00:10:00,080 | 00:10:02,159 | OK, you've got about 30 minutes, guys. | OK, you've got about 30 minutes, guys. |
193 | 00:10:02,360 | 00:10:05,399 | Home cook Andrew is making a pork stir-fry | Home cook Andrew is making a pork stir-fry |
194 | 00:10:05,600 | 00:10:07,360 | he learned in Northern Thailand... | he learned in Northern Thailand... |
195 | 00:10:09,080 | 00:10:13,000 | ..and Long Chim's head chef Meena is making a Bangkok-style | ..and Long Chim's head chef Meena is making a Bangkok-style |
196 | 00:10:13,200 | 00:10:15,279 | soft-shell crab stir-fry. | soft-shell crab stir-fry. |
197 | 00:10:15,480 | 00:10:18,720 | And tonight, judge Dan will be blind-tasting | And tonight, judge Dan will be blind-tasting |
198 | 00:10:18,919 | 00:10:20,279 | and deciding on the winning plate | and deciding on the winning plate |
199 | 00:10:20,480 | 00:10:24,440 | without knowing who has prepared which dish. | without knowing who has prepared which dish. |
200 | 00:10:24,639 | 00:10:27,559 | Stir-fries can be anything, as long as they're cooked in a wok. | Stir-fries can be anything, as long as they're cooked in a wok. |
201 | 00:10:27,759 | 00:10:31,679 | Because the green papaya salad has a lot of texture, | Because the green papaya salad has a lot of texture, |
202 | 00:10:31,879 | 00:10:33,759 | it's really crunchy, it's really fresh, | it's really crunchy, it's really fresh, |
203 | 00:10:33,960 | 00:10:36,440 | you need something to balance out that. | you need something to balance out that. |
204 | 00:10:36,639 | 00:10:39,320 | So, the stir-fry dish has to be a perfect marriage | So, the stir-fry dish has to be a perfect marriage |
205 | 00:10:39,519 | 00:10:41,600 | to that refreshing hot and spicy salad. | to that refreshing hot and spicy salad. |
206 | 00:10:41,799 | 00:10:43,759 | So, I can't wait to see what they come up with. | So, I can't wait to see what they come up with. |
207 | 00:10:45,879 | 00:10:49,720 | ANDREW: Now I'm just going to finish my papaya salad with garlic. | ANDREW: Now I'm just going to finish my papaya salad with garlic. |
208 | 00:10:49,919 | 00:10:51,399 | I've got to put in my crab paste, | I've got to put in my crab paste, |
209 | 00:10:51,600 | 00:10:53,799 | and then I need to add my fermented fish sauce. | and then I need to add my fermented fish sauce. |
210 | 00:10:54,000 | 00:10:56,279 | So, I'm going to use pla ra, | So, I'm going to use pla ra, |
211 | 00:10:56,480 | 00:10:58,600 | which is a fermented fish sauce from the North | which is a fermented fish sauce from the North |
212 | 00:10:58,799 | 00:11:02,000 | made from fresh fish, and it's really funky and weird. | made from fresh fish, and it's really funky and weird. |
213 | 00:11:02,200 | 00:11:05,519 | The next thing is the chillies. It's got to be hot. | The next thing is the chillies. It's got to be hot. |
214 | 00:11:05,720 | 00:11:08,080 | I mean, it's a North-eastern som tam, so it's got to be fiery. | I mean, it's a North-eastern som tam, so it's got to be fiery. |
215 | 00:11:08,279 | 00:11:11,159 | Now, look, something smells really funky. What's going on? | Now, look, something smells really funky. What's going on? |
216 | 00:11:11,360 | 00:11:13,480 | It's that one. Whoa. | It's that one. Whoa. |
217 | 00:11:13,679 | 00:11:16,279 | That's a fermented fish sauce and crab paste. | That's a fermented fish sauce and crab paste. |
218 | 00:11:16,480 | 00:11:17,840 | OK, keep going with it, | OK, keep going with it, |
219 | 00:11:18,039 | 00:11:19,399 | No, really good. I'll put it in there. | No, really good. I'll put it in there. |
220 | 00:11:19,600 | 00:11:23,080 | So, fermented fish, that's going to be a real game-changer as well. | So, fermented fish, that's going to be a real game-changer as well. |
221 | 00:11:23,279 | 00:11:25,320 | Really intense. Yeah. | Really intense. Yeah. |
222 | 00:11:25,519 | 00:11:26,840 | Mate, love your ambition. | Mate, love your ambition. |
223 | 00:11:27,039 | 00:11:28,840 | Keep going. Thank you, man. Cheers. | Keep going. Thank you, man. Cheers. |
224 | 00:11:31,000 | 00:11:34,159 | I hope that Dan really likes it because it's a bit odd. | I hope that Dan really likes it because it's a bit odd. |
225 | 00:11:38,240 | 00:11:39,600 | MEENA: So, now I'm going to make | MEENA: So, now I'm going to make |
226 | 00:11:39,799 | 00:11:42,960 | the aromatics for my stir-fried soft-shell. | the aromatics for my stir-fried soft-shell. |
227 | 00:11:43,159 | 00:11:47,000 | First, I began by making a paste in the mortar and pestle | First, I began by making a paste in the mortar and pestle |
228 | 00:11:47,200 | 00:11:49,679 | with unpeeled garlic, coriander roots, | with unpeeled garlic, coriander roots, |
229 | 00:11:49,879 | 00:11:52,480 | long red chillies and a little bit of salt. | long red chillies and a little bit of salt. |
230 | 00:11:56,360 | 00:11:59,919 | So, right now, I'm stir-frying off the paste for the soft-shell crab. | So, right now, I'm stir-frying off the paste for the soft-shell crab. |
231 | 00:12:00,120 | 00:12:02,240 | This one's going to be spicy too. | This one's going to be spicy too. |
232 | 00:12:02,440 | 00:12:05,320 | I seasoned it up with ground galangal, | I seasoned it up with ground galangal, |
233 | 00:12:05,519 | 00:12:08,480 | fresh black pepper, fish sauce. | fresh black pepper, fish sauce. |
234 | 00:12:09,879 | 00:12:13,200 | Crab roe. It adds a lot of richness to the dish. | Crab roe. It adds a lot of richness to the dish. |
235 | 00:12:13,399 | 00:12:15,279 | A little bit of sugar. | A little bit of sugar. |
236 | 00:12:16,840 | 00:12:21,399 | Smells so good. Yeah, to make sure it's spicy for Dan. | Smells so good. Yeah, to make sure it's spicy for Dan. |
237 | 00:12:21,600 | 00:12:23,440 | Oh, yeah, it's spicy. Oh, yeah. | Oh, yeah, it's spicy. Oh, yeah. |
238 | 00:12:23,639 | 00:12:25,240 | Let him burn the tongue. | Let him burn the tongue. |
239 | 00:12:27,080 | 00:12:31,120 | You know, I think that when you become a head chef, | You know, I think that when you become a head chef, |
240 | 00:12:31,320 | 00:12:36,840 | the cooks have a tendency to forget that you are still a chef at heart. | the cooks have a tendency to forget that you are still a chef at heart. |
241 | 00:12:37,080 | 00:12:39,720 | Oh, yeah. Oh, yeah. Yeah. That's good. | Oh, yeah. Oh, yeah. Yeah. That's good. |
242 | 00:12:39,919 | 00:12:42,879 | So, I really hope that this shows them | So, I really hope that this shows them |
243 | 00:12:43,080 | 00:12:45,919 | that apart from being their boss, that I'm just one of them, | that apart from being their boss, that I'm just one of them, |
244 | 00:12:46,120 | 00:12:49,120 | and it's carrying all that passion with you | and it's carrying all that passion with you |
245 | 00:12:49,320 | 00:12:50,759 | that takes you to the next level, | that takes you to the next level, |
246 | 00:12:50,960 | 00:12:53,200 | but deep down, you're just... you're the same. | but deep down, you're just... you're the same. |
247 | 00:12:59,000 | 00:13:01,600 | ANDREW: So, now I need to turn my pile of bloody meat | ANDREW: So, now I need to turn my pile of bloody meat |
248 | 00:13:01,799 | 00:13:04,960 | into the stir-fry, so I need to get it in the wok. | into the stir-fry, so I need to get it in the wok. |
249 | 00:13:05,159 | 00:13:07,720 | I chuck my stir-fry in and start frying away, | I chuck my stir-fry in and start frying away, |
250 | 00:13:07,919 | 00:13:09,480 | and it just smells great. | and it just smells great. |
251 | 00:13:12,440 | 00:13:16,320 | Immediately, the smell kind of takes me back to my little village. | Immediately, the smell kind of takes me back to my little village. |
252 | 00:13:16,559 | 00:13:20,440 | It was just like being back sitting in a little shack, eating it. | It was just like being back sitting in a little shack, eating it. |
253 | 00:13:20,639 | 00:13:22,480 | Mm. Yeah, it was good. | Mm. Yeah, it was good. |
254 | 00:13:22,679 | 00:13:24,399 | What do you think of what Andrew's doing? | What do you think of what Andrew's doing? |
255 | 00:13:24,600 | 00:13:27,759 | BHAS: What Andrew's doing is really traditional. | BHAS: What Andrew's doing is really traditional. |
256 | 00:13:27,960 | 00:13:29,279 | Blood, offal. | Blood, offal. |
257 | 00:13:29,480 | 00:13:30,759 | He's using some pork skin that | He's using some pork skin that |
258 | 00:13:30,960 | 00:13:32,480 | he's sort of puffing up and deep-frying. | he's sort of puffing up and deep-frying. |
259 | 00:13:32,679 | 00:13:34,840 | So, what do you make of that approach? | So, what do you make of that approach? |
260 | 00:13:35,080 | 00:13:38,039 | It's going to be, like, spicy. Yeah. Really, really spicy. | It's going to be, like, spicy. Yeah. Really, really spicy. |
261 | 00:13:38,279 | 00:13:41,159 | If he's able to pull it off, I think Meena definitely has a run for her money. | If he's able to pull it off, I think Meena definitely has a run for her money. |
262 | 00:13:41,360 | 00:13:43,080 | Yep. | Yep. |
263 | 00:13:49,879 | 00:13:51,440 | Come on, Andrew! Come on, Andrew! | Come on, Andrew! Come on, Andrew! |
264 | 00:13:51,679 | 00:13:54,279 | MEENA: How's it going over there, Andrew? Uh, yeah. Awesome. | MEENA: How's it going over there, Andrew? Uh, yeah. Awesome. |
265 | 00:13:54,480 | 00:13:58,159 | We both go up together or we don't go up at all, alright? | We both go up together or we don't go up at all, alright? |
266 | 00:13:58,360 | 00:13:59,799 | MARK OLIVE: Meena, five minutes. | MARK OLIVE: Meena, five minutes. |
267 | 00:14:00,000 | 00:14:02,600 | Five minutes, my goodness. | Five minutes, my goodness. |
268 | 00:14:02,799 | 00:14:04,559 | Down to the wire, huh? | Down to the wire, huh? |
269 | 00:14:07,320 | 00:14:11,559 | The soft-shell crab will be crispy and garlic-y and peppery. | The soft-shell crab will be crispy and garlic-y and peppery. |
270 | 00:14:11,759 | 00:14:14,600 | Whoo! Go, Meena! | Whoo! Go, Meena! |
271 | 00:14:15,919 | 00:14:17,440 | Meena's the best. | Meena's the best. |
272 | 00:14:17,639 | 00:14:20,919 | Chef, keep for me some. I'm so hungry, chef! | Chef, keep for me some. I'm so hungry, chef! |
273 | 00:14:21,120 | 00:14:23,679 | (LAUGHS) He's always hungry. | (LAUGHS) He's always hungry. |
274 | 00:14:26,159 | 00:14:27,519 | After finishing the cooking, | After finishing the cooking, |
275 | 00:14:27,720 | 00:14:30,600 | for plating, it's everything that's in the wok | for plating, it's everything that's in the wok |
276 | 00:14:30,799 | 00:14:33,320 | garnished with more coriander leaves. | garnished with more coriander leaves. |
277 | 00:14:35,559 | 00:14:37,200 | The green papaya salad, | The green papaya salad, |
278 | 00:14:37,399 | 00:14:40,679 | I hope it hits all the notes that that Thai cuisine is known for, | I hope it hits all the notes that that Thai cuisine is known for, |
279 | 00:14:40,879 | 00:14:44,639 | which is the sweet, salty, sour and the spiciness. | which is the sweet, salty, sour and the spiciness. |
280 | 00:14:46,240 | 00:14:49,759 | Looking so good. You have not too much longer to go. | Looking so good. You have not too much longer to go. |
281 | 00:14:54,000 | 00:14:58,159 | ANDREW: So, I've just got to get this larb into the dish, | ANDREW: So, I've just got to get this larb into the dish, |
282 | 00:14:58,360 | 00:15:00,399 | then I've got to dress it with crackle. | then I've got to dress it with crackle. |
283 | 00:15:00,600 | 00:15:02,720 | I want to have my crunch elements on there, | I want to have my crunch elements on there, |
284 | 00:15:02,919 | 00:15:04,840 | which is the crispy, uh, pork crackling | which is the crispy, uh, pork crackling |
285 | 00:15:05,039 | 00:15:06,919 | because it needs that pop and crackle | because it needs that pop and crackle |
286 | 00:15:07,120 | 00:15:09,039 | to go with the fatty strangeness of the larb. | to go with the fatty strangeness of the larb. |
287 | 00:15:10,799 | 00:15:15,080 | The stir-fry is spicy, and it should be really punchy. | The stir-fry is spicy, and it should be really punchy. |
288 | 00:15:15,279 | 00:15:16,960 | Contrasting that, I have the papaya salad - | Contrasting that, I have the papaya salad - |
289 | 00:15:17,159 | 00:15:21,519 | really funky, odd flavours like the fermented fish sauce. | really funky, odd flavours like the fermented fish sauce. |
290 | 00:15:25,440 | 00:15:28,600 | And then I just plonk a little nugget of rice | And then I just plonk a little nugget of rice |
291 | 00:15:28,799 | 00:15:31,919 | on both the stir-fry and the green papaya salad. | on both the stir-fry and the green papaya salad. |
292 | 00:15:34,440 | 00:15:36,879 | MELISSA LEONG: It's looking so good! (CHEERING) | MELISSA LEONG: It's looking so good! (CHEERING) |
293 | 00:15:37,080 | 00:15:38,879 | Andrew! Go Andrew! | Andrew! Go Andrew! |
294 | 00:15:40,320 | 00:15:44,000 | My dish is super weird and kind of interesting. | My dish is super weird and kind of interesting. |
295 | 00:15:44,200 | 00:15:46,840 | I really hope that Dan gets the flavours, | I really hope that Dan gets the flavours, |
296 | 00:15:47,039 | 00:15:50,000 | the elements that I want him to get from that dish. | the elements that I want him to get from that dish. |
297 | 00:15:50,200 | 00:15:52,080 | PARVIT: Chef Meena! (CHEERING) | PARVIT: Chef Meena! (CHEERING) |
298 | 00:15:54,799 | 00:15:56,639 | Beautiful! Meena! | Beautiful! Meena! |
299 | 00:15:56,840 | 00:15:58,639 | MEENA: Feeling really confident. | MEENA: Feeling really confident. |
300 | 00:15:58,840 | 00:16:01,440 | Soft-shell crab stir-fry flavours were spot-on, | Soft-shell crab stir-fry flavours were spot-on, |
301 | 00:16:01,639 | 00:16:03,639 | and then the papaya salad, you know, | and then the papaya salad, you know, |
302 | 00:16:03,840 | 00:16:05,320 | I dedicated myself to that dish | I dedicated myself to that dish |
303 | 00:16:05,519 | 00:16:08,039 | to make sure all the flavours were spot-on. | to make sure all the flavours were spot-on. |
304 | 00:16:08,240 | 00:16:10,039 | SAM: Well done, chef. BHAS: Well done, chef. | SAM: Well done, chef. BHAS: Well done, chef. |
305 | 00:16:19,399 | 00:16:21,519 | MAEVE O'MEARA: The final challenge of Thai Week | MAEVE O'MEARA: The final challenge of Thai Week |
306 | 00:16:21,720 | 00:16:24,279 | was to make stir-fry with papaya salad. | was to make stir-fry with papaya salad. |
307 | 00:16:24,480 | 00:16:27,320 | Home cook Andrew made a pork stir-fry | Home cook Andrew made a pork stir-fry |
308 | 00:16:27,519 | 00:16:29,519 | infused with regional flavours, | infused with regional flavours, |
309 | 00:16:29,720 | 00:16:33,320 | and head chef Meena skilfully prepared Bangkok-style | and head chef Meena skilfully prepared Bangkok-style |
310 | 00:16:33,519 | 00:16:35,679 | soft-shell crab stir-fry. | soft-shell crab stir-fry. |
311 | 00:16:35,879 | 00:16:38,440 | Now blind judge Dan must taste both dishes | Now blind judge Dan must taste both dishes |
312 | 00:16:38,639 | 00:16:39,960 | to pick our Thai Week winner | to pick our Thai Week winner |
313 | 00:16:40,159 | 00:16:42,879 | without knowing who has cooked which dish. | without knowing who has cooked which dish. |
314 | 00:16:43,080 | 00:16:44,720 | Welcome back, Dan. | Welcome back, Dan. |
315 | 00:16:44,960 | 00:16:47,639 | Thanks. You've got two super stir-fries here. | Thanks. You've got two super stir-fries here. |
316 | 00:16:47,840 | 00:16:51,000 | Oh, my gosh. It looks incredible. | Oh, my gosh. It looks incredible. |
317 | 00:16:51,200 | 00:16:53,240 | So, which one are we going to go with first? | So, which one are we going to go with first? |
318 | 00:16:53,440 | 00:16:55,279 | Let's try this one first. | Let's try this one first. |
319 | 00:16:57,159 | 00:16:59,399 | MELISSA LEONG: This is soft-shell crab stir-fry | MELISSA LEONG: This is soft-shell crab stir-fry |
320 | 00:16:59,600 | 00:17:01,399 | with green papaya salad. | with green papaya salad. |
321 | 00:17:01,600 | 00:17:03,399 | Yum! | Yum! |
322 | 00:17:03,600 | 00:17:05,720 | Looks like a classic green papaya salad, | Looks like a classic green papaya salad, |
323 | 00:17:05,920 | 00:17:10,319 | using the dried shrimp and peanuts, the tomato, the chilli. | using the dried shrimp and peanuts, the tomato, the chilli. |
324 | 00:17:11,480 | 00:17:13,319 | You can smell the garlic. | You can smell the garlic. |
325 | 00:17:17,480 | 00:17:20,039 | What I love is that the second you broke up that salad, | What I love is that the second you broke up that salad, |
326 | 00:17:20,240 | 00:17:22,880 | I could smell all of those ingredients. | I could smell all of those ingredients. |
327 | 00:17:24,119 | 00:17:26,079 | Is it a killer, Dan? | Is it a killer, Dan? |
328 | 00:17:27,240 | 00:17:28,599 | You can stop now. | You can stop now. |
329 | 00:17:28,799 | 00:17:30,359 | (BOTH LAUGH) | (BOTH LAUGH) |
330 | 00:17:32,240 | 00:17:34,039 | It's hand-cut. | It's hand-cut. |
331 | 00:17:34,240 | 00:17:36,720 | You get that saltiness from the fish sauce and that dried shrimp, | You get that saltiness from the fish sauce and that dried shrimp, |
332 | 00:17:36,920 | 00:17:38,200 | and that acidity, | and that acidity, |
333 | 00:17:38,400 | 00:17:41,720 | not just from the lime but also from the tamarind. | not just from the lime but also from the tamarind. |
334 | 00:17:41,920 | 00:17:45,279 | I'm going to go in for this soft-shell crab now. | I'm going to go in for this soft-shell crab now. |
335 | 00:17:58,880 | 00:18:00,319 | Mmm! | Mmm! |
336 | 00:18:04,039 | 00:18:05,200 | It is so good. | It is so good. |
337 | 00:18:05,400 | 00:18:08,279 | So, I love the idea of stir-frying the soft-shell crab, | So, I love the idea of stir-frying the soft-shell crab, |
338 | 00:18:08,480 | 00:18:09,759 | Very simple flavours here. | Very simple flavours here. |
339 | 00:18:09,960 | 00:18:11,799 | Caramelisation of the soy and the sugar | Caramelisation of the soy and the sugar |
340 | 00:18:12,000 | 00:18:13,720 | and serving it with the green papaya salad, | and serving it with the green papaya salad, |
341 | 00:18:13,920 | 00:18:15,839 | that helped cut the richness of the crab. | that helped cut the richness of the crab. |
342 | 00:18:16,039 | 00:18:18,240 | What can I say? I can't fault it. | What can I say? I can't fault it. |
343 | 00:18:18,440 | 00:18:21,079 | Let's move on to the next one. Let's do it. | Let's move on to the next one. Let's do it. |
344 | 00:18:21,279 | 00:18:26,319 | Pork stir-fry with sticky rice and papaya salad. | Pork stir-fry with sticky rice and papaya salad. |
345 | 00:18:27,720 | 00:18:29,640 | I can just smell straightaway | I can just smell straightaway |
346 | 00:18:29,839 | 00:18:31,880 | that this papaya salad's not a Bangkok-style, | that this papaya salad's not a Bangkok-style, |
347 | 00:18:32,079 | 00:18:33,799 | it's more Northern-style. | it's more Northern-style. |
348 | 00:18:34,000 | 00:18:37,079 | And then this looks like the most rustic larb I've ever seen, | And then this looks like the most rustic larb I've ever seen, |
349 | 00:18:37,279 | 00:18:39,880 | complete with the crispy pork skin on top. | complete with the crispy pork skin on top. |
350 | 00:18:40,079 | 00:18:42,400 | Alright, I'm going in for the larb. | Alright, I'm going in for the larb. |
351 | 00:18:42,599 | 00:18:44,440 | Oh, looks like some bits in here. | Oh, looks like some bits in here. |
352 | 00:18:44,640 | 00:18:47,640 | That could be a bit of intestine, bits of blood. | That could be a bit of intestine, bits of blood. |
353 | 00:18:47,839 | 00:18:51,799 | This looks like a textural masterpiece, by the way. | This looks like a textural masterpiece, by the way. |
354 | 00:18:57,160 | 00:18:58,720 | (BOTH LAUGH) | (BOTH LAUGH) |
355 | 00:18:59,920 | 00:19:01,240 | Is that...? | Is that...? |
356 | 00:19:01,440 | 00:19:03,559 | Dan, is that a tick, or are you enjoying this? | Dan, is that a tick, or are you enjoying this? |
357 | 00:19:03,759 | 00:19:05,039 | Wow! | Wow! |
358 | 00:19:05,240 | 00:19:07,240 | I would pay... to have this at a restaurant. | I would pay... to have this at a restaurant. |
359 | 00:19:07,440 | 00:19:09,079 | You can't even get this at a restaurant! | You can't even get this at a restaurant! |
360 | 00:19:09,279 | 00:19:10,880 | You can't even get it! Wow. | You can't even get it! Wow. |
361 | 00:19:11,079 | 00:19:13,200 | That's how legit it is. Wow. | That's how legit it is. Wow. |
362 | 00:19:13,400 | 00:19:17,119 | Now I'm going into this green papaya salad, oh. | Now I'm going into this green papaya salad, oh. |
363 | 00:19:20,039 | 00:19:22,200 | Mmm. | Mmm. |
364 | 00:19:22,400 | 00:19:24,680 | That's a very, very good papaya salad. | That's a very, very good papaya salad. |
365 | 00:19:24,880 | 00:19:27,160 | Whoo! It's hot too. | Whoo! It's hot too. |
366 | 00:19:27,359 | 00:19:29,640 | This is why those two were a great match, | This is why those two were a great match, |
367 | 00:19:29,839 | 00:19:31,799 | because you eat this, you eat that to cool off. | because you eat this, you eat that to cool off. |
368 | 00:19:32,039 | 00:19:34,799 | Then you have to eat that to cool off 'cause that's even hotter than that! | Then you have to eat that to cool off 'cause that's even hotter than that! |
369 | 00:19:35,000 | 00:19:36,599 | Yeah, I know. (LAUGHS) | Yeah, I know. (LAUGHS) |
370 | 00:19:36,799 | 00:19:39,440 | Seriously, after tasting this and then tasting this, | Seriously, after tasting this and then tasting this, |
371 | 00:19:39,640 | 00:19:42,200 | seriously some of the best Thai food I've ever eaten in my life. | seriously some of the best Thai food I've ever eaten in my life. |
372 | 00:19:42,400 | 00:19:44,279 | It's the final of Thai Week, | It's the final of Thai Week, |
373 | 00:19:44,480 | 00:19:47,079 | I expected a lot, and they blew me out of the water. | I expected a lot, and they blew me out of the water. |
374 | 00:19:47,279 | 00:19:49,160 | I don't know what you're going to decide. | I don't know what you're going to decide. |
375 | 00:19:49,359 | 00:19:51,279 | Seriously, this will be the hardest decision | Seriously, this will be the hardest decision |
376 | 00:19:51,480 | 00:19:53,680 | I'll ever have to make on the history of The Chefs' Line. | I'll ever have to make on the history of The Chefs' Line. |
377 | 00:19:53,880 | 00:19:57,559 | Wow. That bar's been set so high. | Wow. That bar's been set so high. |
378 | 00:20:03,200 | 00:20:06,240 | MAEVE O'MEARA: Tonight in The Chefs' Line kitchen, | MAEVE O'MEARA: Tonight in The Chefs' Line kitchen, |
379 | 00:20:06,440 | 00:20:08,200 | it was a Thai stir-fry showdown. | it was a Thai stir-fry showdown. |
380 | 00:20:08,400 | 00:20:10,680 | Home cook Andrew cooked a regional dish | Home cook Andrew cooked a regional dish |
381 | 00:20:10,880 | 00:20:12,880 | he learnt from Northern Thailand, | he learnt from Northern Thailand, |
382 | 00:20:13,079 | 00:20:14,920 | whilst Long Chim's head chef Meena | whilst Long Chim's head chef Meena |
383 | 00:20:15,119 | 00:20:19,559 | made a soft-shell crab stir-fry with a papaya salad. | made a soft-shell crab stir-fry with a papaya salad. |
384 | 00:20:19,759 | 00:20:22,200 | Blind judge Dan has sampled both plates | Blind judge Dan has sampled both plates |
385 | 00:20:22,400 | 00:20:24,599 | without knowing who cooked which dish, | without knowing who cooked which dish, |
386 | 00:20:24,799 | 00:20:27,119 | and will now pick our Thai Week winner. | and will now pick our Thai Week winner. |
387 | 00:20:28,519 | 00:20:31,039 | Well, what an incredible final. | Well, what an incredible final. |
388 | 00:20:31,240 | 00:20:35,279 | Each dish had that contrast between hot, sweet, | Each dish had that contrast between hot, sweet, |
389 | 00:20:35,480 | 00:20:40,160 | sour and salty, which makes Thai cuisine so unique. | sour and salty, which makes Thai cuisine so unique. |
390 | 00:20:40,359 | 00:20:42,119 | So, well done. | So, well done. |
391 | 00:20:44,799 | 00:20:49,440 | So, Dan, two incredible dishes on the pass, but only one can win. | So, Dan, two incredible dishes on the pass, but only one can win. |
392 | 00:20:49,640 | 00:20:51,119 | Time to pick your favourite. | Time to pick your favourite. |
393 | 00:20:51,319 | 00:20:55,599 | I came in expecting to taste some really great | I came in expecting to taste some really great |
394 | 00:20:55,799 | 00:20:57,400 | and delicious Thai dishes. | and delicious Thai dishes. |
395 | 00:20:57,599 | 00:20:58,920 | What I didn't expect, | What I didn't expect, |
396 | 00:20:59,119 | 00:21:02,440 | I would taste some of the best Thai food of my entire life. | I would taste some of the best Thai food of my entire life. |
397 | 00:21:02,640 | 00:21:05,720 | Both dishes on the pass were absolutely incredible. | Both dishes on the pass were absolutely incredible. |
398 | 00:21:05,920 | 00:21:10,640 | One dish was a bit more refined, the other had regional charm. | One dish was a bit more refined, the other had regional charm. |
399 | 00:21:10,839 | 00:21:14,000 | One of the hardest choices I've ever had to make, | One of the hardest choices I've ever had to make, |
400 | 00:21:14,200 | 00:21:19,039 | but the dish I have chosen for best plate on the pass is... | but the dish I have chosen for best plate on the pass is... |
401 | 00:21:24,319 | 00:21:27,039 | One of the hardest choices I've ever had to make, but the dish | One of the hardest choices I've ever had to make, but the dish |
402 | 00:21:27,240 | 00:21:31,240 | I have chosen for best plate on the pass is... | I have chosen for best plate on the pass is... |
403 | 00:21:32,559 | 00:21:35,960 | ..the soft-shell crab stir-fry with green papaya salad. | ..the soft-shell crab stir-fry with green papaya salad. |
404 | 00:21:38,319 | 00:21:40,480 | Meena! | Meena! |
405 | 00:21:40,680 | 00:21:42,680 | Oh, that is lovely. | Oh, that is lovely. |
406 | 00:21:43,799 | 00:21:46,920 | Congratulations, Meena! Well done. | Congratulations, Meena! Well done. |
407 | 00:21:47,119 | 00:21:49,559 | I'm excited. Oh, wonderful. Thank you so much. | I'm excited. Oh, wonderful. Thank you so much. |
408 | 00:21:49,759 | 00:21:53,000 | That papaya salad brought me back to the streets of Bangkok. | That papaya salad brought me back to the streets of Bangkok. |
409 | 00:21:53,200 | 00:21:56,000 | It had the perfect balance of hot, sweet, sour and salty, | It had the perfect balance of hot, sweet, sour and salty, |
410 | 00:21:56,200 | 00:22:00,559 | and that stir-fried soft-shell crab was the perfect foil | and that stir-fried soft-shell crab was the perfect foil |
411 | 00:22:00,759 | 00:22:02,039 | for the green papaya salad, | for the green papaya salad, |
412 | 00:22:02,240 | 00:22:04,920 | and that reduction of the sugar, that caramelisation, | and that reduction of the sugar, that caramelisation, |
413 | 00:22:05,119 | 00:22:07,680 | reminded me of my mother's cooking. | reminded me of my mother's cooking. |
414 | 00:22:07,920 | 00:22:09,880 | So, thank you. Thank you. Well done. | So, thank you. Thank you. Well done. |
415 | 00:22:10,079 | 00:22:11,759 | Thank you. | Thank you. |
416 | 00:22:12,880 | 00:22:17,640 | And, Andrew, mate, I'm, like, blown away by your cooking | And, Andrew, mate, I'm, like, blown away by your cooking |
417 | 00:22:17,839 | 00:22:20,799 | and by this dish here tonight, | and by this dish here tonight, |
418 | 00:22:21,000 | 00:22:22,799 | because I absolutely loved it. | because I absolutely loved it. |
419 | 00:22:23,000 | 00:22:24,400 | I loved that crispy pork skin. | I loved that crispy pork skin. |
420 | 00:22:24,599 | 00:22:27,680 | I love your funkiness of your papaya salad. | I love your funkiness of your papaya salad. |
421 | 00:22:27,880 | 00:22:30,519 | It was an incredible dish, so, well done. | It was an incredible dish, so, well done. |
422 | 00:22:32,039 | 00:22:33,640 | (MOUTH SILENTLY) | (MOUTH SILENTLY) |
423 | 00:22:35,119 | 00:22:38,319 | Andrew, when Dan spoke about your dish that way, | Andrew, when Dan spoke about your dish that way, |
424 | 00:22:38,519 | 00:22:39,880 | you did look emotional. | you did look emotional. |
425 | 00:22:40,079 | 00:22:41,359 | It was a lot of fun. | It was a lot of fun. |
426 | 00:22:41,559 | 00:22:44,000 | I might have looked like I was in a whirlwind, | I might have looked like I was in a whirlwind, |
427 | 00:22:44,200 | 00:22:46,000 | but, yeah, it was really good. | but, yeah, it was really good. |
428 | 00:22:46,200 | 00:22:51,160 | It was quite an honour to have you guys taste my food and enjoy it. | It was quite an honour to have you guys taste my food and enjoy it. |
429 | 00:22:51,359 | 00:22:52,839 | I'm going to tear up. | I'm going to tear up. |
430 | 00:23:01,599 | 00:23:03,079 | Yeah. | Yeah. |
431 | 00:23:04,440 | 00:23:06,480 | You said it was an honour for us to eat your food. | You said it was an honour for us to eat your food. |
432 | 00:23:06,720 | 00:23:09,880 | It was an honour for us to eat your food. For us to eat your food. | It was an honour for us to eat your food. For us to eat your food. |
433 | 00:23:10,079 | 00:23:12,279 | This whole week has been such a pleasure, hasn't it? Just... | This whole week has been such a pleasure, hasn't it? Just... |
434 | 00:23:12,480 | 00:23:14,279 | It's been unbelievable. | It's been unbelievable. |
435 | 00:23:17,519 | 00:23:21,640 | Head chef Meena, your chefs' line has delivered amazing food. | Head chef Meena, your chefs' line has delivered amazing food. |
436 | 00:23:21,839 | 00:23:23,279 | Congratulations. | Congratulations. |
437 | 00:23:25,720 | 00:23:28,440 | Yeah, we're going to go celebrate, guys. (ALL LAUGH) | Yeah, we're going to go celebrate, guys. (ALL LAUGH) |
438 | 00:23:28,640 | 00:23:33,160 | Andrew, you have proven yourself to be a formidable home cook, | Andrew, you have proven yourself to be a formidable home cook, |
439 | 00:23:33,359 | 00:23:35,720 | and I'm sure you'll inspire all the home cooks | and I'm sure you'll inspire all the home cooks |
440 | 00:23:35,920 | 00:23:37,680 | around the country. | around the country. |
441 | 00:23:37,880 | 00:23:40,000 | Now, there's nothing to do but to try this food! | Now, there's nothing to do but to try this food! |
442 | 00:23:40,200 | 00:23:42,920 | Let's dig in! (CHEERING AND APPLAUSE) | Let's dig in! (CHEERING AND APPLAUSE) |
443 | 00:23:43,119 | 00:23:47,240 | (INDISTINCT CHATTER) | (INDISTINCT CHATTER) |
444 | 00:23:47,440 | 00:23:49,359 | This is the best food I've eaten on this show. | This is the best food I've eaten on this show. |
445 | 00:23:49,559 | 00:23:51,680 | SAM: I love the papaya chunky, mate. | SAM: I love the papaya chunky, mate. |
446 | 00:23:51,880 | 00:23:54,359 | ANDREW: Rightio. I'm going to try some of this. | ANDREW: Rightio. I'm going to try some of this. |
447 | 00:23:54,559 | 00:23:58,000 | MEENA: Andrew, this is delicious. Oh, thank you. | MEENA: Andrew, this is delicious. Oh, thank you. |
448 | 00:23:58,200 | 00:23:59,720 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
449 | 00:23:59,920 | 00:24:02,160 | Hi, Meena! How are you? Hey! So good to see you. | Hi, Meena! How are you? Hey! So good to see you. |
450 | 00:24:02,359 | 00:24:04,319 | ..the competition might be over, | ..the competition might be over, |
451 | 00:24:04,519 | 00:24:06,839 | but there's plenty more delicious food to come... | but there's plenty more delicious food to come... |
452 | 00:24:07,039 | 00:24:09,119 | Yes, it'll be soft. Delicious. | Yes, it'll be soft. Delicious. |
453 | 00:24:09,319 | 00:24:11,480 | ..as we discover... Oh, in they go. | ..as we discover... Oh, in they go. |
454 | 00:24:11,680 | 00:24:13,559 | ..some of restaurant Long Chim's... | ..some of restaurant Long Chim's... |
455 | 00:24:13,759 | 00:24:15,839 | You can smell everything. It's so exciting! | You can smell everything. It's so exciting! |
456 | 00:24:16,039 | 00:24:17,720 | ..secret recipes. | ..secret recipes. |
457 | 00:24:17,920 | 00:24:20,440 | That... is super delicious. Thank you. | That... is super delicious. Thank you. |