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1 | 00:00:01,080 | 00:00:02,839 | MELISSA LEONG: This week, on The Chefs' Line... | MELISSA LEONG: This week, on The Chefs' Line... |
2 | 00:00:03,040 | 00:00:04,360 | Delicious! (CHUCKLES) | Delicious! (CHUCKLES) |
3 | 00:00:04,559 | 00:00:06,000 | ..we are celebrating | ..we are celebrating |
4 | 00:00:06,200 | 00:00:07,879 | the harmonious flavours of Thai cuisine. | the harmonious flavours of Thai cuisine. |
5 | 00:00:08,080 | 00:00:10,759 | This is some of the best Thai food I've ever eaten. | This is some of the best Thai food I've ever eaten. |
6 | 00:00:10,960 | 00:00:15,080 | Four inspired home cooks took on the culinary talents | Four inspired home cooks took on the culinary talents |
7 | 00:00:15,279 | 00:00:19,199 | of Sydney restaurant Long Chim, starting with apprentice Sam... | of Sydney restaurant Long Chim, starting with apprentice Sam... |
8 | 00:00:19,399 | 00:00:21,239 | Slap it! MAN: Yes, Chef! | Slap it! MAN: Yes, Chef! |
9 | 00:00:21,440 | 00:00:23,280 | ..and ending with head chef Meena... | ..and ending with head chef Meena... |
10 | 00:00:23,519 | 00:00:25,359 | Come on, chef! You can do it! Meena, the best! | Come on, chef! You can do it! Meena, the best! |
11 | 00:00:25,559 | 00:00:28,399 | ..in a week full of robust and punchy flavour combinations | ..in a week full of robust and punchy flavour combinations |
12 | 00:00:28,600 | 00:00:31,399 | that showcased traditional dishes | that showcased traditional dishes |
13 | 00:00:31,600 | 00:00:33,759 | and recipes handed down through generations. | and recipes handed down through generations. |
14 | 00:00:33,960 | 00:00:36,560 | I'm Melissa Leong, and tonight, I'm in Sydney | I'm Melissa Leong, and tonight, I'm in Sydney |
15 | 00:00:36,759 | 00:00:38,840 | to discover the secrets behind a menu | to discover the secrets behind a menu |
16 | 00:00:39,039 | 00:00:41,759 | created by one of Australia's most renowned chefs, | created by one of Australia's most renowned chefs, |
17 | 00:00:41,960 | 00:00:43,240 | David Thompson... | David Thompson... |
18 | 00:00:43,439 | 00:00:45,560 | Cheers. Cheers! | Cheers. Cheers! |
19 | 00:00:45,759 | 00:00:49,719 | ..and meet the team charged with an honest interpretation | ..and meet the team charged with an honest interpretation |
20 | 00:00:49,920 | 00:00:55,039 | of Thai street food, led by head chef Meena Throngkumpola. | of Thai street food, led by head chef Meena Throngkumpola. |
21 | 00:00:59,039 | 00:01:00,679 | Thai food is undoubtedly | Thai food is undoubtedly |
22 | 00:01:00,880 | 00:01:03,039 | one of Australia's most favourite cuisines, | one of Australia's most favourite cuisines, |
23 | 00:01:03,240 | 00:01:05,040 | thanks to its explosive flavours | thanks to its explosive flavours |
24 | 00:01:05,239 | 00:01:09,159 | and its perfect harmony of sweet, sour, salty, bitter and spicy. | and its perfect harmony of sweet, sour, salty, bitter and spicy. |
25 | 00:01:09,359 | 00:01:12,079 | Now, it's considered unlucky to eat alone in Thailand, | Now, it's considered unlucky to eat alone in Thailand, |
26 | 00:01:12,280 | 00:01:14,359 | and one city restaurant that celebrates the vibrancy | and one city restaurant that celebrates the vibrancy |
27 | 00:01:14,560 | 00:01:15,840 | of Thai street culture | of Thai street culture |
28 | 00:01:16,039 | 00:01:18,799 | and presents a menu that absolutely must be shared | and presents a menu that absolutely must be shared |
29 | 00:01:19,000 | 00:01:20,439 | is Long Chim. | is Long Chim. |
30 | 00:01:21,480 | 00:01:24,359 | A lot of people just see Thai food as one thing, | A lot of people just see Thai food as one thing, |
31 | 00:01:24,560 | 00:01:28,879 | but it's actually a very heavily geographically-influenced cuisine | but it's actually a very heavily geographically-influenced cuisine |
32 | 00:01:29,079 | 00:01:32,560 | that reflects so much of the vibrant culture. | that reflects so much of the vibrant culture. |
33 | 00:01:32,759 | 00:01:35,200 | So lovely to see you at Long Chim. | So lovely to see you at Long Chim. |
34 | 00:01:35,400 | 00:01:37,879 | Meena, tell me a little bit about David Thompson. | Meena, tell me a little bit about David Thompson. |
35 | 00:01:38,079 | 00:01:40,439 | David Thompson is an Australian chef. | David Thompson is an Australian chef. |
36 | 00:01:40,640 | 00:01:43,799 | He was born and raised in Sydney. Grew up in Potts Point. | He was born and raised in Sydney. Grew up in Potts Point. |
37 | 00:01:44,000 | 00:01:46,120 | He travelled to Thailand | He travelled to Thailand |
38 | 00:01:46,319 | 00:01:49,240 | and just fell in love with the people | and just fell in love with the people |
39 | 00:01:49,439 | 00:01:51,479 | and the culture and especially the food. | and the culture and especially the food. |
40 | 00:01:51,680 | 00:01:54,200 | And so, you know, the wonderful thing about David is | And so, you know, the wonderful thing about David is |
41 | 00:01:54,400 | 00:01:58,840 | how well he is able to communicate what Thai food is. | how well he is able to communicate what Thai food is. |
42 | 00:01:59,039 | 00:02:02,719 | South-East Asian influence is high on the culinary charts | South-East Asian influence is high on the culinary charts |
43 | 00:02:02,920 | 00:02:05,680 | when it comes to restaurant dining in Australia. | when it comes to restaurant dining in Australia. |
44 | 00:02:05,879 | 00:02:08,479 | Here at Long Chim, the menu created by Meena and her team | Here at Long Chim, the menu created by Meena and her team |
45 | 00:02:08,680 | 00:02:11,400 | represents all regions of Thailand, | represents all regions of Thailand, |
46 | 00:02:11,599 | 00:02:14,879 | with an authentic representation of Bangkok's street-food culture. | with an authentic representation of Bangkok's street-food culture. |
47 | 00:02:15,080 | 00:02:18,159 | Long Chim is unique because a lot of the cooking techniques | Long Chim is unique because a lot of the cooking techniques |
48 | 00:02:18,360 | 00:02:21,920 | and the processes that we use in the kitchen are used in Thailand. | and the processes that we use in the kitchen are used in Thailand. |
49 | 00:02:22,120 | 00:02:24,079 | We do a lot of things by hand, | We do a lot of things by hand, |
50 | 00:02:24,280 | 00:02:27,680 | and then also what makes us really unique is that | and then also what makes us really unique is that |
51 | 00:02:27,879 | 00:02:31,920 | we get most of our ingredients direct from Thailand. | we get most of our ingredients direct from Thailand. |
52 | 00:02:32,120 | 00:02:34,879 | To ensure the authenticity of many dishes, | To ensure the authenticity of many dishes, |
53 | 00:02:35,079 | 00:02:37,560 | there's one ingredient that requires preparation | there's one ingredient that requires preparation |
54 | 00:02:37,759 | 00:02:39,719 | on a daily basis by hand, | on a daily basis by hand, |
55 | 00:02:39,920 | 00:02:44,000 | and has been the start of many a chef's career here at Long Chim. | and has been the start of many a chef's career here at Long Chim. |
56 | 00:02:44,199 | 00:02:47,280 | Each week, we crack about 880 coconuts | Each week, we crack about 880 coconuts |
57 | 00:02:47,479 | 00:02:50,599 | to make our coconut cream, and it's not an easy task. | to make our coconut cream, and it's not an easy task. |
58 | 00:02:50,800 | 00:02:52,920 | And my apprentice, Sam, | And my apprentice, Sam, |
59 | 00:02:53,120 | 00:02:55,520 | who started with us quite some time ago, | who started with us quite some time ago, |
60 | 00:02:55,719 | 00:02:57,520 | that's all he did for months. | that's all he did for months. |
61 | 00:02:57,719 | 00:03:03,080 | It was really, really inspiring to see his dedication to the task | It was really, really inspiring to see his dedication to the task |
62 | 00:03:03,280 | 00:03:05,560 | because it is so repetitive. | because it is so repetitive. |
63 | 00:03:05,759 | 00:03:08,719 | Um, and, you know, it just got to a point where | Um, and, you know, it just got to a point where |
64 | 00:03:08,919 | 00:03:12,400 | he was ready to be on the line and start cooking. | he was ready to be on the line and start cooking. |
65 | 00:03:12,599 | 00:03:13,879 | I used to be an engineer. | I used to be an engineer. |
66 | 00:03:14,080 | 00:03:15,840 | I went to uni, | I went to uni, |
67 | 00:03:16,039 | 00:03:17,879 | worked as an engineer for a few years, | worked as an engineer for a few years, |
68 | 00:03:18,079 | 00:03:21,920 | and it was fine, but I spent all my time thinking about food, | and it was fine, but I spent all my time thinking about food, |
69 | 00:03:22,120 | 00:03:24,120 | eating, thinking about what I'm going to cook, | eating, thinking about what I'm going to cook, |
70 | 00:03:24,319 | 00:03:27,479 | so I thought, "I have to give it a go." | so I thought, "I have to give it a go." |
71 | 00:03:27,680 | 00:03:30,639 | I'm extremely happy to be here in your section. | I'm extremely happy to be here in your section. |
72 | 00:03:30,840 | 00:03:33,360 | I mean, tell me, how was your week on The Chefs' Line? | I mean, tell me, how was your week on The Chefs' Line? |
73 | 00:03:33,560 | 00:03:35,199 | Oh, it was amazing. It was a great experience. | Oh, it was amazing. It was a great experience. |
74 | 00:03:35,400 | 00:03:36,960 | So, what did you think of the home cooks? | So, what did you think of the home cooks? |
75 | 00:03:37,159 | 00:03:39,039 | Oh, the home cooks - the calibre was amazing. | Oh, the home cooks - the calibre was amazing. |
76 | 00:03:39,240 | 00:03:40,560 | A lot better than I thought. | A lot better than I thought. |
77 | 00:03:40,759 | 00:03:44,039 | Sam was the first up to battle against the home cooks. | Sam was the first up to battle against the home cooks. |
78 | 00:03:44,240 | 00:03:46,199 | Their challenge was to prepare | Their challenge was to prepare |
79 | 00:03:46,400 | 00:03:49,840 | the best-known of all Thai appetisers - fishcakes. | the best-known of all Thai appetisers - fishcakes. |
80 | 00:03:50,039 | 00:03:51,599 | Slap it! Yes, Chef. | Slap it! Yes, Chef. |
81 | 00:03:51,800 | 00:03:54,680 | Blind judge Mark was blown away by the authenticity | Blind judge Mark was blown away by the authenticity |
82 | 00:03:54,879 | 00:03:57,039 | and attention to detail in Sam's dish, | and attention to detail in Sam's dish, |
83 | 00:03:57,240 | 00:04:00,120 | and announced him best plate on the pass. | and announced him best plate on the pass. |
84 | 00:04:00,319 | 00:04:03,240 | The texture, the flavour - flawless. | The texture, the flavour - flawless. |
85 | 00:04:05,039 | 00:04:07,199 | Sam is now going to show me one of Long Chim's | Sam is now going to show me one of Long Chim's |
86 | 00:04:07,400 | 00:04:11,599 | most popular street-food snacks - crunchy school prawns. | most popular street-food snacks - crunchy school prawns. |
87 | 00:04:11,800 | 00:04:13,919 | OK. So, tell me, where do we start with this dish? | OK. So, tell me, where do we start with this dish? |
88 | 00:04:14,120 | 00:04:16,240 | So, the first thing we do is we make a dough for the batter, | So, the first thing we do is we make a dough for the batter, |
89 | 00:04:16,439 | 00:04:18,399 | which is literally a combination of rice flour, | which is literally a combination of rice flour, |
90 | 00:04:18,600 | 00:04:19,879 | limewater - limestone water. | limewater - limestone water. |
91 | 00:04:20,079 | 00:04:21,920 | The limestone water has a high alkalinity, | The limestone water has a high alkalinity, |
92 | 00:04:22,120 | 00:04:24,040 | and it really brings some crunchiness to the batter. | and it really brings some crunchiness to the batter. |
93 | 00:04:24,240 | 00:04:25,879 | Ah, cool. OK. We'll mix this together. | Ah, cool. OK. We'll mix this together. |
94 | 00:04:26,120 | 00:04:27,800 | We want to try and get all the lumps out. OK. | We want to try and get all the lumps out. OK. |
95 | 00:04:28,000 | 00:04:29,759 | It is a bit difficult with a whisk. | It is a bit difficult with a whisk. |
96 | 00:04:29,959 | 00:04:31,959 | It's best to use your hands. Oh, OK. | It's best to use your hands. Oh, OK. |
97 | 00:04:32,159 | 00:04:34,560 | So, again, I mean, the one thing that's really struck me | So, again, I mean, the one thing that's really struck me |
98 | 00:04:34,759 | 00:04:36,040 | about being here in Long Chim is, | about being here in Long Chim is, |
99 | 00:04:36,240 | 00:04:39,120 | as you can hear back there, everything's done by hand. | as you can hear back there, everything's done by hand. |
100 | 00:04:39,319 | 00:04:43,399 | Something very special that happens when everything is done by hand. | Something very special that happens when everything is done by hand. |
101 | 00:04:43,600 | 00:04:45,519 | Exactly. You're going to get in there and get dirty. | Exactly. You're going to get in there and get dirty. |
102 | 00:04:45,720 | 00:04:48,560 | Once the batter has reached a smooth consistency, | Once the batter has reached a smooth consistency, |
103 | 00:04:48,759 | 00:04:51,959 | it's time to add some characteristic Thai flavours. | it's time to add some characteristic Thai flavours. |
104 | 00:04:52,159 | 00:04:53,720 | So, this is galangal. | So, this is galangal. |
105 | 00:04:53,920 | 00:04:57,120 | It's sliced nice and thin, dried, and then blitzed up into a powder. | It's sliced nice and thin, dried, and then blitzed up into a powder. |
106 | 00:04:57,319 | 00:04:59,159 | It still has such a, um... | It still has such a, um... |
107 | 00:04:59,360 | 00:05:01,079 | Such an intense aroma to it. Yeah. | Such an intense aroma to it. Yeah. |
108 | 00:05:01,279 | 00:05:02,680 | It's even more intense, I think. | It's even more intense, I think. |
109 | 00:05:02,879 | 00:05:05,160 | Next, we have dried ginger. Oh, OK. | Next, we have dried ginger. Oh, OK. |
110 | 00:05:05,360 | 00:05:07,680 | So, we also have turmeric - dried turmeric. Chilli powder. | So, we also have turmeric - dried turmeric. Chilli powder. |
111 | 00:05:07,879 | 00:05:09,560 | So, this is dried chillies. | So, this is dried chillies. |
112 | 00:05:09,800 | 00:05:12,639 | And last but not least is black pepper. Aha. | And last but not least is black pepper. Aha. |
113 | 00:05:13,879 | 00:05:16,519 | And then, once we've done that, this will rest | And then, once we've done that, this will rest |
114 | 00:05:16,720 | 00:05:20,279 | for a number of hours to really let the spices come out and flavour. | for a number of hours to really let the spices come out and flavour. |
115 | 00:05:20,480 | 00:05:22,560 | And you'll get a nice, yellow colour from the turmeric. | And you'll get a nice, yellow colour from the turmeric. |
116 | 00:05:22,759 | 00:05:24,040 | Oh, gorgeous. | Oh, gorgeous. |
117 | 00:05:24,240 | 00:05:27,639 | I've been to Thailand before. Bangkok is one of my favourites. | I've been to Thailand before. Bangkok is one of my favourites. |
118 | 00:05:27,839 | 00:05:30,120 | The street food was a huge part of it to me. | The street food was a huge part of it to me. |
119 | 00:05:30,319 | 00:05:33,720 | It was mind-blowing, the quality of the street food there. | It was mind-blowing, the quality of the street food there. |
120 | 00:05:33,920 | 00:05:38,519 | And just the theatre of it all is just exactly what I want to do. | And just the theatre of it all is just exactly what I want to do. |
121 | 00:05:38,720 | 00:05:41,120 | So, this is one that's been actually resting overnight, | So, this is one that's been actually resting overnight, |
122 | 00:05:41,319 | 00:05:43,159 | and you can see the colour difference. | and you can see the colour difference. |
123 | 00:05:43,360 | 00:05:44,920 | The turmeric's really had time to come out. | The turmeric's really had time to come out. |
124 | 00:05:45,159 | 00:05:47,399 | Absolutely. And the flavours incorporate into the batter. | Absolutely. And the flavours incorporate into the batter. |
125 | 00:05:47,639 | 00:05:50,720 | And it's a little bit thicker in texture as well. Yes, exactly. | And it's a little bit thicker in texture as well. Yes, exactly. |
126 | 00:05:50,920 | 00:05:53,079 | So, now we're actually ready to put it into... | So, now we're actually ready to put it into... |
127 | 00:05:53,319 | 00:05:55,519 | Mix it all together and put it into the fryer. Excellent. OK. | Mix it all together and put it into the fryer. Excellent. OK. |
128 | 00:05:55,759 | 00:05:59,720 | So, mix through the prawns before we chuck it into the fryer. Yeah. | So, mix through the prawns before we chuck it into the fryer. Yeah. |
129 | 00:05:59,920 | 00:06:02,319 | We have kaffir lime leaf, curry leaf, | We have kaffir lime leaf, curry leaf, |
130 | 00:06:02,519 | 00:06:07,160 | lemongrass, coriander, spring onions, sauteed coriander, | lemongrass, coriander, spring onions, sauteed coriander, |
131 | 00:06:07,360 | 00:06:10,319 | some sliced shallots and some Vietnamese mint. | some sliced shallots and some Vietnamese mint. |
132 | 00:06:10,519 | 00:06:11,800 | Wow! | Wow! |
133 | 00:06:12,000 | 00:06:13,639 | So, all of these beautiful aromats | So, all of these beautiful aromats |
134 | 00:06:13,839 | 00:06:16,879 | are going to be perfuming the school prawns. | are going to be perfuming the school prawns. |
135 | 00:06:17,079 | 00:06:18,439 | Exactly. Yum! | Exactly. Yum! |
136 | 00:06:18,639 | 00:06:23,439 | To this, we'll add one spoonful of the batter we prepared earlier. | To this, we'll add one spoonful of the batter we prepared earlier. |
137 | 00:06:23,639 | 00:06:26,800 | What is particularly enjoyable about this dish, | What is particularly enjoyable about this dish, |
138 | 00:06:27,000 | 00:06:28,879 | for anybody that likes anything fried, | for anybody that likes anything fried, |
139 | 00:06:29,079 | 00:06:31,279 | is that there are so many crispy bits | is that there are so many crispy bits |
140 | 00:06:31,480 | 00:06:34,519 | that come off the prawns, so when you're served these items, | that come off the prawns, so when you're served these items, |
141 | 00:06:34,720 | 00:06:38,720 | you're served a big handful of those crispies. | you're served a big handful of those crispies. |
142 | 00:06:40,199 | 00:06:41,680 | We'll chuck it into a bowl. | We'll chuck it into a bowl. |
143 | 00:06:43,120 | 00:06:45,000 | So, to this, we're just going to freshen it up | So, to this, we're just going to freshen it up |
144 | 00:06:45,199 | 00:06:46,720 | by adding some more of the fresh herbs. | by adding some more of the fresh herbs. |
145 | 00:06:46,920 | 00:06:50,519 | So, we've got some Vietnamese mint, some more sauteed coriander, | So, we've got some Vietnamese mint, some more sauteed coriander, |
146 | 00:06:50,720 | 00:06:53,759 | some spring onions and some shallots. | some spring onions and some shallots. |
147 | 00:06:53,959 | 00:06:56,800 | Beautiful. (LAUGHS) | Beautiful. (LAUGHS) |
148 | 00:06:57,000 | 00:06:59,800 | To plate up, we have a nice banana leaf. | To plate up, we have a nice banana leaf. |
149 | 00:07:05,439 | 00:07:07,879 | We have a dried chilli that we deep-fried, | We have a dried chilli that we deep-fried, |
150 | 00:07:08,079 | 00:07:09,480 | so it's nice and crunchy. | so it's nice and crunchy. |
151 | 00:07:09,680 | 00:07:11,920 | And then we serve this with a lime to eat. | And then we serve this with a lime to eat. |
152 | 00:07:12,120 | 00:07:14,600 | And here we have it - Long Chim's crunchy prawns. | And here we have it - Long Chim's crunchy prawns. |
153 | 00:07:14,800 | 00:07:17,040 | Oh, my goodness. Well, Sam, that looks incredible. | Oh, my goodness. Well, Sam, that looks incredible. |
154 | 00:07:17,240 | 00:07:19,480 | I can't wait to get stuck in. Me too. | I can't wait to get stuck in. Me too. |
155 | 00:07:19,680 | 00:07:21,439 | Cheers. Cheers! | Cheers. Cheers! |
156 | 00:07:24,439 | 00:07:25,879 | The sweetness of the prawns | The sweetness of the prawns |
157 | 00:07:26,079 | 00:07:29,519 | and then with that crunchy batter that's salty and spicy, | and then with that crunchy batter that's salty and spicy, |
158 | 00:07:29,720 | 00:07:32,639 | it just works so beautifully with that bright citrus | it just works so beautifully with that bright citrus |
159 | 00:07:32,840 | 00:07:34,439 | and then all of those fresh herbs in there. | and then all of those fresh herbs in there. |
160 | 00:07:34,639 | 00:07:36,319 | I mean, what a beautifully-balanced dish. | I mean, what a beautifully-balanced dish. |
161 | 00:07:36,519 | 00:07:37,879 | Thank you so much, Sam, for showing me | Thank you so much, Sam, for showing me |
162 | 00:07:38,079 | 00:07:40,120 | one of Long Chim's treasured dishes. | one of Long Chim's treasured dishes. |
163 | 00:07:40,319 | 00:07:41,600 | My pleasure. | My pleasure. |
164 | 00:07:41,800 | 00:07:44,000 | I really wanted to be able to show you a true... | I really wanted to be able to show you a true... |
165 | 00:07:44,199 | 00:07:46,040 | ..a true version of Thai street food. | ..a true version of Thai street food. |
166 | 00:07:46,240 | 00:07:47,560 | Oh, incredible. Thank you. | Oh, incredible. Thank you. |
167 | 00:07:47,759 | 00:07:49,199 | No worries. Thank you. | No worries. Thank you. |
168 | 00:07:52,840 | 00:07:56,120 | It's Thai week, and tonight, I'm at Sydney restaurant Long Chim | It's Thai week, and tonight, I'm at Sydney restaurant Long Chim |
169 | 00:07:56,319 | 00:07:58,199 | to experience an authentic taste... | to experience an authentic taste... |
170 | 00:07:58,399 | 00:08:00,360 | Cheers! ..of Bangkok. | Cheers! ..of Bangkok. |
171 | 00:08:01,480 | 00:08:04,319 | Thai street food is synonymous with the culture. | Thai street food is synonymous with the culture. |
172 | 00:08:04,519 | 00:08:07,399 | In Bangkok, you can walk out your hotel | In Bangkok, you can walk out your hotel |
173 | 00:08:07,600 | 00:08:12,439 | or turn the corner and find a stand selling noodles | or turn the corner and find a stand selling noodles |
174 | 00:08:12,639 | 00:08:15,279 | or skewers or pad Thai. | or skewers or pad Thai. |
175 | 00:08:15,480 | 00:08:18,120 | It's just a readily available, | It's just a readily available, |
176 | 00:08:18,319 | 00:08:20,680 | very affordable way to eat in Thailand. | very affordable way to eat in Thailand. |
177 | 00:08:20,879 | 00:08:23,800 | Sous-chef Bhas has firsthand experience | Sous-chef Bhas has firsthand experience |
178 | 00:08:24,000 | 00:08:27,000 | and childhood memories of his family's food stand. | and childhood memories of his family's food stand. |
179 | 00:08:27,199 | 00:08:29,839 | My mum used to own the really small shop | My mum used to own the really small shop |
180 | 00:08:30,040 | 00:08:32,840 | on the street selling rice and noodles, | on the street selling rice and noodles, |
181 | 00:08:33,039 | 00:08:35,519 | and I grew up with her | and I grew up with her |
182 | 00:08:35,720 | 00:08:38,879 | and pretty much helping her every day after school. | and pretty much helping her every day after school. |
183 | 00:08:40,080 | 00:08:42,919 | Bhas, my sous-chef, is one of the best chefs | Bhas, my sous-chef, is one of the best chefs |
184 | 00:08:43,120 | 00:08:44,399 | that I've ever worked with. | that I've ever worked with. |
185 | 00:08:44,639 | 00:08:47,360 | He's so supportive. He's so knowledgeable about Thai food. | He's so supportive. He's so knowledgeable about Thai food. |
186 | 00:08:47,559 | 00:08:50,240 | He is my lifeline. | He is my lifeline. |
187 | 00:08:50,440 | 00:08:52,320 | A staple of any Thai meal, | A staple of any Thai meal, |
188 | 00:08:52,519 | 00:08:54,799 | noodles may appear to be a simple dish, | noodles may appear to be a simple dish, |
189 | 00:08:55,000 | 00:08:58,679 | but Bhas is going to show me just how complex they can be. | but Bhas is going to show me just how complex they can be. |
190 | 00:08:58,879 | 00:09:00,320 | Today, I'm going to show you | Today, I'm going to show you |
191 | 00:09:00,519 | 00:09:03,679 | how to cook the stir-fried Prin noodle. | how to cook the stir-fried Prin noodle. |
192 | 00:09:03,879 | 00:09:05,759 | OK. So, who is Prin? OK. | OK. So, who is Prin? OK. |
193 | 00:09:05,960 | 00:09:08,720 | So, Prin is literally the person's name, | So, Prin is literally the person's name, |
194 | 00:09:08,919 | 00:09:11,440 | and he is the head chef at Nahm restaurant. | and he is the head chef at Nahm restaurant. |
195 | 00:09:11,679 | 00:09:14,679 | Ah, which is David Thompson's famous Michelin-starred restaurant in Bangkok. | Ah, which is David Thompson's famous Michelin-starred restaurant in Bangkok. |
196 | 00:09:14,879 | 00:09:16,159 | Exactly. | Exactly. |
197 | 00:09:16,360 | 00:09:18,000 | So, these will be the main ingredients. | So, these will be the main ingredients. |
198 | 00:09:18,200 | 00:09:21,799 | OK. So, the pork jowl - tell me about where that comes from on the pig. | OK. So, the pork jowl - tell me about where that comes from on the pig. |
199 | 00:09:22,000 | 00:09:25,559 | So, the pork jowl, it's literally next to the cheek. | So, the pork jowl, it's literally next to the cheek. |
200 | 00:09:25,759 | 00:09:28,440 | So, it's not too much fat. Yeah. | So, it's not too much fat. Yeah. |
201 | 00:09:28,639 | 00:09:30,639 | But also it's got meat in there. Yeah. | But also it's got meat in there. Yeah. |
202 | 00:09:30,879 | 00:09:34,120 | Earlier in the week, Bhas was taken out of his comfort zone | Earlier in the week, Bhas was taken out of his comfort zone |
203 | 00:09:34,320 | 00:09:36,679 | as he was challenged to prepare a dessert | as he was challenged to prepare a dessert |
204 | 00:09:36,879 | 00:09:40,159 | that made a hero of the popular Thai ingredient palm sugar. | that made a hero of the popular Thai ingredient palm sugar. |
205 | 00:09:40,360 | 00:09:44,360 | (ALL SHOUT ENCOURAGEMENT) | (ALL SHOUT ENCOURAGEMENT) |
206 | 00:09:44,559 | 00:09:47,080 | Judge Mark couldn't get enough of this sweet treat, | Judge Mark couldn't get enough of this sweet treat, |
207 | 00:09:47,279 | 00:09:50,240 | which put Bhas top of the class. | which put Bhas top of the class. |
208 | 00:09:50,440 | 00:09:51,919 | MARK OLIVE: I love the consistency. | MARK OLIVE: I love the consistency. |
209 | 00:09:52,120 | 00:09:54,159 | Yeah. It's creamy. It's... | Yeah. It's creamy. It's... |
210 | 00:09:54,360 | 00:09:55,960 | I could tuck back into this. OK. | I could tuck back into this. OK. |
211 | 00:09:56,159 | 00:09:57,879 | No probs. Thanks. | No probs. Thanks. |
212 | 00:09:58,080 | 00:10:00,120 | Back at his station, | Back at his station, |
213 | 00:10:00,320 | 00:10:03,320 | Bhas is preparing the hero of his noodle dish. | Bhas is preparing the hero of his noodle dish. |
214 | 00:10:03,519 | 00:10:07,080 | So, this noodle sauce is like the heart and the soul of this dish. | So, this noodle sauce is like the heart and the soul of this dish. |
215 | 00:10:07,279 | 00:10:08,559 | Yeah, exactly. | Yeah, exactly. |
216 | 00:10:08,759 | 00:10:11,080 | Now, tell me about this sriracha | Now, tell me about this sriracha |
217 | 00:10:11,279 | 00:10:13,840 | because I don't think I've seen this before. | because I don't think I've seen this before. |
218 | 00:10:14,039 | 00:10:16,000 | I don't think you can get this just anywhere, can you? | I don't think you can get this just anywhere, can you? |
219 | 00:10:16,200 | 00:10:17,639 | Yes. Yes, exactly. Tell me. | Yes. Yes, exactly. Tell me. |
220 | 00:10:17,840 | 00:10:20,960 | So, we make our own sriracha from the Bangkok factory. | So, we make our own sriracha from the Bangkok factory. |
221 | 00:10:21,159 | 00:10:25,120 | Sriracha is an aged chilli sauce. | Sriracha is an aged chilli sauce. |
222 | 00:10:25,320 | 00:10:28,240 | So, you take a lot of chillies, lots of garlic, | So, you take a lot of chillies, lots of garlic, |
223 | 00:10:28,440 | 00:10:32,159 | sugar and vinegar and you just let that ferment. | sugar and vinegar and you just let that ferment. |
224 | 00:10:32,360 | 00:10:33,720 | It's not a chunky sauce. | It's not a chunky sauce. |
225 | 00:10:33,919 | 00:10:38,600 | It's a smooth accompaniment that just goes well with anything. | It's a smooth accompaniment that just goes well with anything. |
226 | 00:10:41,000 | 00:10:42,960 | Mm! It's delicious. | Mm! It's delicious. |
227 | 00:10:43,200 | 00:10:46,279 | Now, the next step is Worcestershire sauce. Worcester sauce, yeah. | Now, the next step is Worcestershire sauce. Worcester sauce, yeah. |
228 | 00:10:46,480 | 00:10:48,200 | Oyster sauce. Ah. | Oyster sauce. Ah. |
229 | 00:10:48,399 | 00:10:52,399 | And followed by dark soy sauce and sesame oil. | And followed by dark soy sauce and sesame oil. |
230 | 00:10:52,600 | 00:10:54,200 | Sesame oil. Fish sauce. | Sesame oil. Fish sauce. |
231 | 00:10:54,399 | 00:10:56,960 | Fish sauce - quintessential Thai cooking ingredient. | Fish sauce - quintessential Thai cooking ingredient. |
232 | 00:10:57,159 | 00:10:58,919 | Yes. Yes, definitely. | Yes. Yes, definitely. |
233 | 00:10:59,120 | 00:11:01,600 | Next step is palm sugar. Mm-hm. | Next step is palm sugar. Mm-hm. |
234 | 00:11:01,840 | 00:11:05,080 | The next one is fermented red bean curd. Yeah. | The next one is fermented red bean curd. Yeah. |
235 | 00:11:05,279 | 00:11:07,360 | And this Chinese wine. | And this Chinese wine. |
236 | 00:11:07,559 | 00:11:09,120 | I love the Chinese... | I love the Chinese... |
237 | 00:11:09,320 | 00:11:11,279 | Yes, yes, quite a lot of Chinese flavour. | Yes, yes, quite a lot of Chinese flavour. |
238 | 00:11:11,480 | 00:11:13,039 | ..flavour profile ingredients so far. | ..flavour profile ingredients so far. |
239 | 00:11:13,240 | 00:11:16,200 | Bhas then adds a mix of spices - | Bhas then adds a mix of spices - |
240 | 00:11:16,399 | 00:11:20,279 | star-anise, galangal, ginger powder and chilli powder. | star-anise, galangal, ginger powder and chilli powder. |
241 | 00:11:20,480 | 00:11:23,200 | Now, is this super-hot chilli powder or is it just a mild...? | Now, is this super-hot chilli powder or is it just a mild...? |
242 | 00:11:23,399 | 00:11:25,879 | Um, it is super-hot chilli powder. Ooh! | Um, it is super-hot chilli powder. Ooh! |
243 | 00:11:26,080 | 00:11:28,519 | Yeah, it's a dried, small Scotch chilli. | Yeah, it's a dried, small Scotch chilli. |
244 | 00:11:28,720 | 00:11:30,360 | Oh, they're scuds. Oh! | Oh, they're scuds. Oh! |
245 | 00:11:30,559 | 00:11:32,600 | So, when we toast them, | So, when we toast them, |
246 | 00:11:32,799 | 00:11:37,360 | oh, everyone can pick up the smell and then start coughing! | oh, everyone can pick up the smell and then start coughing! |
247 | 00:11:37,559 | 00:11:40,879 | Finally, a generous amount of black pepper. | Finally, a generous amount of black pepper. |
248 | 00:11:42,360 | 00:11:45,519 | The next step is I'm going to marinate the pork and prawn... | The next step is I'm going to marinate the pork and prawn... |
249 | 00:11:45,720 | 00:11:47,399 | Yeah. ..with a bit of sauce. | Yeah. ..with a bit of sauce. |
250 | 00:11:47,600 | 00:11:51,559 | Like the sushi masters of Japan, wok cookery is a specialist technique | Like the sushi masters of Japan, wok cookery is a specialist technique |
251 | 00:11:51,759 | 00:11:53,919 | that Bhas has perfected over the years. | that Bhas has perfected over the years. |
252 | 00:11:54,120 | 00:11:56,919 | We start off adding the hot oil. | We start off adding the hot oil. |
253 | 00:11:57,120 | 00:11:58,879 | A little bit of sesame oil. Yeah. | A little bit of sesame oil. Yeah. |
254 | 00:12:00,279 | 00:12:04,480 | First, Bhas adds chilli, garlic and lemongrass to the oil. | First, Bhas adds chilli, garlic and lemongrass to the oil. |
255 | 00:12:04,679 | 00:12:07,799 | OK, adding pork and prawns. Hey! | OK, adding pork and prawns. Hey! |
256 | 00:12:09,960 | 00:12:14,320 | And what I love about wok cooking is that it's so hot and so fast. | And what I love about wok cooking is that it's so hot and so fast. |
257 | 00:12:14,519 | 00:12:17,799 | It's got so much action. It's loud. | It's got so much action. It's loud. |
258 | 00:12:18,000 | 00:12:20,840 | You can smell everything. You can see everything. | You can smell everything. You can see everything. |
259 | 00:12:21,039 | 00:12:23,120 | Yeah. It's so exciting. | Yeah. It's so exciting. |
260 | 00:12:23,320 | 00:12:26,440 | Then add in the noodles right away. | Then add in the noodles right away. |
261 | 00:12:26,639 | 00:12:28,120 | So, these are fresh rice noodles? | So, these are fresh rice noodles? |
262 | 00:12:28,320 | 00:12:30,039 | Fresh rice noodles, yeah. Yeah. | Fresh rice noodles, yeah. Yeah. |
263 | 00:12:30,240 | 00:12:31,840 | The additional sauce ensures | The additional sauce ensures |
264 | 00:12:32,039 | 00:12:34,639 | the noodles absorb as much flavour as possible. | the noodles absorb as much flavour as possible. |
265 | 00:12:34,840 | 00:12:37,960 | Freshly blanched Chinese broccoli is added | Freshly blanched Chinese broccoli is added |
266 | 00:12:38,159 | 00:12:40,240 | and a combination of chicken and duck eggs | and a combination of chicken and duck eggs |
267 | 00:12:40,440 | 00:12:42,480 | to increase the richness. | to increase the richness. |
268 | 00:12:42,679 | 00:12:45,720 | It's so funny because I think a lot of people order a fried noodle dish | It's so funny because I think a lot of people order a fried noodle dish |
269 | 00:12:45,919 | 00:12:48,320 | and they think it's really easy because it's so fast, | and they think it's really easy because it's so fast, |
270 | 00:12:48,519 | 00:12:52,559 | but I think what people don't get is how many layers of flavour | but I think what people don't get is how many layers of flavour |
271 | 00:12:52,759 | 00:12:54,120 | are going into a dish like this. | are going into a dish like this. |
272 | 00:12:54,320 | 00:12:55,759 | Yeah, definitely. | Yeah, definitely. |
273 | 00:12:58,919 | 00:13:01,000 | Now I'm happy to serve. OK! | Now I'm happy to serve. OK! |
274 | 00:13:03,279 | 00:13:05,480 | On top with the richness of the pork fat | On top with the richness of the pork fat |
275 | 00:13:05,679 | 00:13:06,960 | and then fried garlic. | and then fried garlic. |
276 | 00:13:07,159 | 00:13:08,440 | Yeah. | Yeah. |
277 | 00:13:08,639 | 00:13:11,879 | And at the end, the black pepper is the main flavour. | And at the end, the black pepper is the main flavour. |
278 | 00:13:12,080 | 00:13:16,039 | Boom! Here we have the Long Chim Prin's noodle. | Boom! Here we have the Long Chim Prin's noodle. |
279 | 00:13:16,240 | 00:13:18,320 | Oh, wow! | Oh, wow! |
280 | 00:13:24,679 | 00:13:27,639 | These noodles have so much depth of flavour. | These noodles have so much depth of flavour. |
281 | 00:13:27,840 | 00:13:30,360 | There's that richness from soy, | There's that richness from soy, |
282 | 00:13:30,559 | 00:13:34,320 | that little bit of sweet vinegar, kind of sriracha flavour. | that little bit of sweet vinegar, kind of sriracha flavour. |
283 | 00:13:34,559 | 00:13:36,759 | A little bit of heat at the end from the scuds. Yeah, exactly. | A little bit of heat at the end from the scuds. Yeah, exactly. |
284 | 00:13:36,960 | 00:13:38,440 | A little bit of kick. Super peppery. | A little bit of kick. Super peppery. |
285 | 00:13:38,639 | 00:13:39,919 | Yeah. Really garlicky. | Yeah. Really garlicky. |
286 | 00:13:40,120 | 00:13:43,440 | So, this is such a rich and complex dish. | So, this is such a rich and complex dish. |
287 | 00:13:43,679 | 00:13:46,440 | I think wok noodle frying is an absolute art. Yeah, I would agree with that. | I think wok noodle frying is an absolute art. Yeah, I would agree with that. |
288 | 00:13:46,639 | 00:13:48,360 | And you, my friend, are an absolute master. | And you, my friend, are an absolute master. |
289 | 00:13:48,559 | 00:13:49,840 | Thank you so much. Thanks so much. | Thank you so much. Thanks so much. |
290 | 00:13:50,039 | 00:13:51,480 | (CHUCKLES) | (CHUCKLES) |
291 | 00:13:55,600 | 00:13:59,720 | American-born head chef Meena draws on her own Thai heritage, | American-born head chef Meena draws on her own Thai heritage, |
292 | 00:13:59,919 | 00:14:02,399 | ensuring the flavours of Thailand she knows and loves | ensuring the flavours of Thailand she knows and loves |
293 | 00:14:02,600 | 00:14:05,159 | are represented in every dish here at Long Chim. | are represented in every dish here at Long Chim. |
294 | 00:14:05,360 | 00:14:06,919 | And I'm very passionate about Thai food | And I'm very passionate about Thai food |
295 | 00:14:07,120 | 00:14:09,879 | because it was a part of my life growing up. | because it was a part of my life growing up. |
296 | 00:14:10,080 | 00:14:12,639 | And then, as I got older and was cooking more, | And then, as I got older and was cooking more, |
297 | 00:14:12,840 | 00:14:15,759 | I just realised Thai food wasn't represented well. | I just realised Thai food wasn't represented well. |
298 | 00:14:15,960 | 00:14:20,320 | And connections with family and my heritage - | And connections with family and my heritage - |
299 | 00:14:20,519 | 00:14:25,600 | it was just something that I wanted to pursue and to take charge of. | it was just something that I wanted to pursue and to take charge of. |
300 | 00:14:25,799 | 00:14:28,559 | So, tell me, what are we making today? | So, tell me, what are we making today? |
301 | 00:14:28,759 | 00:14:32,120 | So, today, we are making one of our really popular desserts. | So, today, we are making one of our really popular desserts. |
302 | 00:14:32,320 | 00:14:36,120 | It's banana roti. So, we'll start with the roti dough. | It's banana roti. So, we'll start with the roti dough. |
303 | 00:14:36,320 | 00:14:39,639 | First, Meena sieves a mixture of bread and plain flour, | First, Meena sieves a mixture of bread and plain flour, |
304 | 00:14:39,840 | 00:14:41,519 | salt and baking powder. | salt and baking powder. |
305 | 00:14:41,720 | 00:14:45,000 | So, we're using duck eggs. These are really nice, you can see. | So, we're using duck eggs. These are really nice, you can see. |
306 | 00:14:45,200 | 00:14:47,919 | I love the colour of the yolk. It is so orange. | I love the colour of the yolk. It is so orange. |
307 | 00:14:48,120 | 00:14:50,080 | And then also duck eggs are really nice | And then also duck eggs are really nice |
308 | 00:14:50,279 | 00:14:53,639 | because they have more fat and more richness in the flavour, | because they have more fat and more richness in the flavour, |
309 | 00:14:53,840 | 00:14:55,879 | and so that just adds to the quality of the dough. | and so that just adds to the quality of the dough. |
310 | 00:14:56,120 | 00:15:00,679 | A bit more luxury to this than your average roti pastry. Exactly. | A bit more luxury to this than your average roti pastry. Exactly. |
311 | 00:15:00,879 | 00:15:03,080 | Once the eggs are dispersed, | Once the eggs are dispersed, |
312 | 00:15:03,279 | 00:15:05,559 | water is added and the dough is brought together. | water is added and the dough is brought together. |
313 | 00:15:05,759 | 00:15:08,679 | So, it's lovely and sticky now. Yes. | So, it's lovely and sticky now. Yes. |
314 | 00:15:08,879 | 00:15:10,600 | Ooh! Sticky and gooey. | Ooh! Sticky and gooey. |
315 | 00:15:11,840 | 00:15:15,919 | The dough is kneaded until it reaches the desired consistency. | The dough is kneaded until it reaches the desired consistency. |
316 | 00:15:18,799 | 00:15:20,320 | How would you describe that texture? | How would you describe that texture? |
317 | 00:15:20,519 | 00:15:21,799 | It's like when you... | It's like when you... |
318 | 00:15:22,039 | 00:15:25,000 | The elasticity. So, like, when you put your finger in, it springs back. | The elasticity. So, like, when you put your finger in, it springs back. |
319 | 00:15:25,200 | 00:15:27,600 | OK. So, soft and pliable. Mm-hm. Yeah. | OK. So, soft and pliable. Mm-hm. Yeah. |
320 | 00:15:28,879 | 00:15:30,919 | Then it's rested for around an hour. | Then it's rested for around an hour. |
321 | 00:15:31,120 | 00:15:34,000 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
322 | 00:15:34,200 | 00:15:36,919 | Meena took on the best of the home cooks, | Meena took on the best of the home cooks, |
323 | 00:15:37,120 | 00:15:39,480 | Andrew, in a battle of the stir-fry. | Andrew, in a battle of the stir-fry. |
324 | 00:15:41,159 | 00:15:44,600 | Judge Dan experienced Thai food like never before... | Judge Dan experienced Thai food like never before... |
325 | 00:15:44,799 | 00:15:48,279 | This is some of the best Thai food I've ever eaten. Like, no joke. | This is some of the best Thai food I've ever eaten. Like, no joke. |
326 | 00:15:48,480 | 00:15:51,320 | ..crowning Meena the best place on the pass. | ..crowning Meena the best place on the pass. |
327 | 00:15:51,519 | 00:15:53,279 | (APPLAUSE) | (APPLAUSE) |
328 | 00:15:53,480 | 00:15:54,919 | MAN: Meena! | MAN: Meena! |
329 | 00:15:56,919 | 00:15:59,320 | With the roti dough rested, it's portioned | With the roti dough rested, it's portioned |
330 | 00:15:59,519 | 00:16:01,440 | and soaked in coconut oil. | and soaked in coconut oil. |
331 | 00:16:01,639 | 00:16:04,799 | Meena then needs to do one final thing before cooking. | Meena then needs to do one final thing before cooking. |
332 | 00:16:05,000 | 00:16:08,559 | So, the trick is to... slap the dough. | So, the trick is to... slap the dough. |
333 | 00:16:08,759 | 00:16:10,799 | (LAUGHS) I don't know... | (LAUGHS) I don't know... |
334 | 00:16:11,000 | 00:16:12,960 | There's no other way to say this, other than... | There's no other way to say this, other than... |
335 | 00:16:13,159 | 00:16:14,440 | Any other way, yeah. | Any other way, yeah. |
336 | 00:16:14,639 | 00:16:16,120 | .. "It's time to slap the dough." | .. "It's time to slap the dough." |
337 | 00:16:20,840 | 00:16:22,440 | Ah, that's a good sound. | Ah, that's a good sound. |
338 | 00:16:22,639 | 00:16:25,440 | Sweet roti are a popular street snack in Thailand, | Sweet roti are a popular street snack in Thailand, |
339 | 00:16:25,639 | 00:16:27,480 | but food stands are limited for space, | but food stands are limited for space, |
340 | 00:16:27,679 | 00:16:31,480 | with no room to roll out dough, which is how slapping it came about. | with no room to roll out dough, which is how slapping it came about. |
341 | 00:16:31,679 | 00:16:32,960 | Yeah, so, now we... | Yeah, so, now we... |
342 | 00:16:33,159 | 00:16:36,080 | Our dough is ready. We can grab our bananas. | Our dough is ready. We can grab our bananas. |
343 | 00:16:37,519 | 00:16:39,440 | And so we're just going to give these a slice. | And so we're just going to give these a slice. |
344 | 00:16:39,639 | 00:16:41,279 | What kind of bananas are we looking for? | What kind of bananas are we looking for? |
345 | 00:16:41,480 | 00:16:44,240 | If I was making this dish at home, just...? | If I was making this dish at home, just...? |
346 | 00:16:44,480 | 00:16:47,159 | A ripe banana. They're going to be sweeter. They won't be as starchy. | A ripe banana. They're going to be sweeter. They won't be as starchy. |
347 | 00:16:47,360 | 00:16:53,679 | So, this is a cast-iron roti pan, and this is ghee. | So, this is a cast-iron roti pan, and this is ghee. |
348 | 00:16:53,879 | 00:16:56,000 | So, ghee, of course, is... | So, ghee, of course, is... |
349 | 00:16:56,200 | 00:16:57,480 | Butter, clarified. | Butter, clarified. |
350 | 00:16:57,679 | 00:16:59,840 | We take out the milk solid. Ooh, I love that. | We take out the milk solid. Ooh, I love that. |
351 | 00:17:00,039 | 00:17:02,600 | You can see the air pockets rising underneath. | You can see the air pockets rising underneath. |
352 | 00:17:02,799 | 00:17:05,119 | Grab our bananas. | Grab our bananas. |
353 | 00:17:05,319 | 00:17:06,920 | You've made a little banana envelope. | You've made a little banana envelope. |
354 | 00:17:07,119 | 00:17:08,720 | Yes. Banana roti envelope. | Yes. Banana roti envelope. |
355 | 00:17:08,920 | 00:17:10,359 | Oh, delicious. | Oh, delicious. |
356 | 00:17:11,400 | 00:17:13,440 | It's just incredible how thin the dough is. | It's just incredible how thin the dough is. |
357 | 00:17:13,640 | 00:17:14,920 | It's... it's... | It's... it's... |
358 | 00:17:15,119 | 00:17:18,759 | You can still see the banana because it's become so translucent and flaky. | You can still see the banana because it's become so translucent and flaky. |
359 | 00:17:18,960 | 00:17:20,240 | Right. | Right. |
360 | 00:17:20,440 | 00:17:22,079 | What texture are you looking for here? | What texture are you looking for here? |
361 | 00:17:22,279 | 00:17:25,880 | Um, so, we're definitely looking for a really thin shell and then... | Um, so, we're definitely looking for a really thin shell and then... |
362 | 00:17:26,079 | 00:17:28,839 | But what's really nice is you still get the doughiness | But what's really nice is you still get the doughiness |
363 | 00:17:29,039 | 00:17:30,880 | on the underside of the roti. | on the underside of the roti. |
364 | 00:17:31,079 | 00:17:33,880 | Oh, amazing. So, almost there. | Oh, amazing. So, almost there. |
365 | 00:17:34,079 | 00:17:38,680 | Desserts are quite an important part of the Thai diet. | Desserts are quite an important part of the Thai diet. |
366 | 00:17:38,880 | 00:17:42,519 | They love their sweets, and more often than not, | They love their sweets, and more often than not, |
367 | 00:17:42,720 | 00:17:45,640 | you'll find Thai desserts to be overly sweet. | you'll find Thai desserts to be overly sweet. |
368 | 00:17:45,839 | 00:17:47,519 | Here we go. | Here we go. |
369 | 00:17:51,400 | 00:17:54,640 | Wow. It's like the best banana pancake I've ever smelled. | Wow. It's like the best banana pancake I've ever smelled. |
370 | 00:17:54,839 | 00:17:56,119 | Mm, yeah, you get... | Mm, yeah, you get... |
371 | 00:17:56,319 | 00:17:57,920 | Definitely get all that butter. | Definitely get all that butter. |
372 | 00:17:59,880 | 00:18:02,880 | Look at this! So, roti - we've got to finish it. | Look at this! So, roti - we've got to finish it. |
373 | 00:18:03,119 | 00:18:07,119 | So, of course, the condensed milk drizzle. Aha! | So, of course, the condensed milk drizzle. Aha! |
374 | 00:18:07,319 | 00:18:09,480 | The drizzle. Look at that. It's more than a drizzle. | The drizzle. Look at that. It's more than a drizzle. |
375 | 00:18:09,680 | 00:18:12,720 | It's more like a monsoon of condensed milk. | It's more like a monsoon of condensed milk. |
376 | 00:18:12,920 | 00:18:16,440 | Exactly. Then sugar. Thais love their sweets. | Exactly. Then sugar. Thais love their sweets. |
377 | 00:18:16,640 | 00:18:17,920 | They love their... | They love their... |
378 | 00:18:18,119 | 00:18:20,039 | They love their texture. | They love their texture. |
379 | 00:18:20,240 | 00:18:22,559 | And there we have Long Chim's banana roti. | And there we have Long Chim's banana roti. |
380 | 00:18:22,759 | 00:18:24,440 | Amazing. | Amazing. |
381 | 00:18:24,640 | 00:18:27,279 | Well, that looks very, very luxurious. | Well, that looks very, very luxurious. |
382 | 00:18:27,519 | 00:18:30,559 | And I am looking forward to very, very much getting stuck in. Oh, yeah. | And I am looking forward to very, very much getting stuck in. Oh, yeah. |
383 | 00:18:30,759 | 00:18:33,000 | Ooh. | Ooh. |
384 | 00:18:34,880 | 00:18:36,680 | Oh, man! | Oh, man! |
385 | 00:18:39,319 | 00:18:42,279 | That... is super delicious. | That... is super delicious. |
386 | 00:18:42,480 | 00:18:45,480 | You know, that sweetness from the banana and the... | You know, that sweetness from the banana and the... |
387 | 00:18:45,680 | 00:18:47,559 | You know, that buttery, flaky... | You know, that buttery, flaky... |
388 | 00:18:47,759 | 00:18:51,039 | It's almost kind of croissant-like, in a way. | It's almost kind of croissant-like, in a way. |
389 | 00:18:51,240 | 00:18:54,279 | But it's crunchy and then there's also the chewy bits as well. | But it's crunchy and then there's also the chewy bits as well. |
390 | 00:18:54,519 | 00:18:57,759 | And then, of course, the sugar and the condensed milk is super, super comforting. | And then, of course, the sugar and the condensed milk is super, super comforting. |
391 | 00:18:57,960 | 00:19:01,359 | I love it. I would share this with you any day of the week. | I love it. I would share this with you any day of the week. |
392 | 00:19:01,599 | 00:19:05,400 | Thank you so much for showing me your banana roti. Thank you. Thank you. | Thank you so much for showing me your banana roti. Thank you. Thank you. |
393 | 00:19:08,640 | 00:19:11,160 | There's a lot of misconceptions about Thai food, | There's a lot of misconceptions about Thai food, |
394 | 00:19:11,359 | 00:19:14,599 | as many restaurants here in Australia cater for the Western palate. | as many restaurants here in Australia cater for the Western palate. |
395 | 00:19:14,799 | 00:19:17,079 | Here at Long Chim, it's important to head chef Meena | Here at Long Chim, it's important to head chef Meena |
396 | 00:19:17,279 | 00:19:20,519 | that her team brings a personal touch to the food they cook. | that her team brings a personal touch to the food they cook. |
397 | 00:19:20,720 | 00:19:22,960 | A lot of our chefs are from Thailand | A lot of our chefs are from Thailand |
398 | 00:19:23,160 | 00:19:27,079 | and they're not cooking from a standardised culinary background. | and they're not cooking from a standardised culinary background. |
399 | 00:19:27,279 | 00:19:29,119 | They're cooking from what they grew up with | They're cooking from what they grew up with |
400 | 00:19:29,319 | 00:19:31,799 | and what they've lived with all their lives. | and what they've lived with all their lives. |
401 | 00:19:32,000 | 00:19:33,759 | Thai-born station chef Parvit | Thai-born station chef Parvit |
402 | 00:19:33,960 | 00:19:36,400 | is responsible for the curry section here at Long Chim, | is responsible for the curry section here at Long Chim, |
403 | 00:19:36,599 | 00:19:38,839 | and brings heart and soul to his food. | and brings heart and soul to his food. |
404 | 00:19:39,039 | 00:19:42,319 | When I'm cooking, I always say, "I'm cooking with love." | When I'm cooking, I always say, "I'm cooking with love." |
405 | 00:19:42,519 | 00:19:47,480 | You know, I'm loving to cook for the people to eat, | You know, I'm loving to cook for the people to eat, |
406 | 00:19:47,680 | 00:19:49,359 | and when they're happy, I'm happy. | and when they're happy, I'm happy. |
407 | 00:19:49,559 | 00:19:52,799 | One of the most popular curries on the menu | One of the most popular curries on the menu |
408 | 00:19:53,000 | 00:19:56,920 | is the Muslim-influenced massaman, which Parvit is now cooking. | is the Muslim-influenced massaman, which Parvit is now cooking. |
409 | 00:19:58,279 | 00:19:59,759 | These are beef cheeks. Yes. | These are beef cheeks. Yes. |
410 | 00:20:00,000 | 00:20:02,240 | Um, and then they're going to be twice-cooked. Yeah. | Um, and then they're going to be twice-cooked. Yeah. |
411 | 00:20:02,480 | 00:20:04,279 | So, they're boiled and then they're fried. Yeah. | So, they're boiled and then they're fried. Yeah. |
412 | 00:20:04,480 | 00:20:06,480 | And after that, simmered. And then... | And after that, simmered. And then... |
413 | 00:20:06,680 | 00:20:08,839 | Oh, right. So, thrice-cooked beef cheeks. | Oh, right. So, thrice-cooked beef cheeks. |
414 | 00:20:09,039 | 00:20:10,359 | Yes. Amazing. | Yes. Amazing. |
415 | 00:20:10,559 | 00:20:13,559 | Also you can see the crust on the outside of the beef. | Also you can see the crust on the outside of the beef. |
416 | 00:20:13,759 | 00:20:15,200 | The poaching softens it, | The poaching softens it, |
417 | 00:20:15,400 | 00:20:17,759 | but then the frying will allow the beef | but then the frying will allow the beef |
418 | 00:20:17,960 | 00:20:19,599 | to hold its shape when it steams. | to hold its shape when it steams. |
419 | 00:20:19,799 | 00:20:21,079 | Yes. Oh, I see. | Yes. Oh, I see. |
420 | 00:20:21,279 | 00:20:22,680 | So, what are we doing now? | So, what are we doing now? |
421 | 00:20:22,880 | 00:20:24,880 | We're going to put, like, deep-fried eschalots, | We're going to put, like, deep-fried eschalots, |
422 | 00:20:25,079 | 00:20:26,960 | which are already cooking in the deep-fryer. | which are already cooking in the deep-fryer. |
423 | 00:20:27,160 | 00:20:29,079 | And what's the texture that we're looking for | And what's the texture that we're looking for |
424 | 00:20:29,279 | 00:20:30,559 | with these fried eschalots? | with these fried eschalots? |
425 | 00:20:30,799 | 00:20:33,599 | The eschalot has got to be cooked and golden brown. Golden brown. | The eschalot has got to be cooked and golden brown. Golden brown. |
426 | 00:20:33,839 | 00:20:36,599 | So, they'll be little sponges for flavour. Yes. | So, they'll be little sponges for flavour. Yes. |
427 | 00:20:36,799 | 00:20:40,240 | Parvit was up against three home cooks earlier this week | Parvit was up against three home cooks earlier this week |
428 | 00:20:40,440 | 00:20:44,079 | and produced another Thai classic - green chicken curry. | and produced another Thai classic - green chicken curry. |
429 | 00:20:44,279 | 00:20:46,680 | It was a dish that surpassed my expectations | It was a dish that surpassed my expectations |
430 | 00:20:46,880 | 00:20:48,400 | and was such a treat to eat... | and was such a treat to eat... |
431 | 00:20:48,599 | 00:20:50,039 | Look, it goes without saying, | Look, it goes without saying, |
432 | 00:20:50,240 | 00:20:52,880 | the chicken in the chicken curry - perfectly cooked. | the chicken in the chicken curry - perfectly cooked. |
433 | 00:20:53,079 | 00:20:54,519 | ..but it was home cook Andrew | ..but it was home cook Andrew |
434 | 00:20:54,720 | 00:20:57,039 | who delivered the winning curry to the pass. | who delivered the winning curry to the pass. |
435 | 00:20:57,240 | 00:21:00,240 | Thank you. Congratulations, Andrew. | Thank you. Congratulations, Andrew. |
436 | 00:21:00,440 | 00:21:02,240 | That was a truly spectacular dish. | That was a truly spectacular dish. |
437 | 00:21:02,440 | 00:21:04,480 | The third stage of cooking the massaman curry | The third stage of cooking the massaman curry |
438 | 00:21:04,680 | 00:21:08,160 | requires the toasting of cassia bark, pods and leaves | requires the toasting of cassia bark, pods and leaves |
439 | 00:21:08,359 | 00:21:09,680 | to release their flavour | to release their flavour |
440 | 00:21:09,880 | 00:21:12,720 | before the addition of coconut milk and chicken stock. | before the addition of coconut milk and chicken stock. |
441 | 00:21:12,920 | 00:21:16,440 | Then the beef is simmered for a couple of hours to soften. | Then the beef is simmered for a couple of hours to soften. |
442 | 00:21:16,640 | 00:21:18,960 | Some eschalot in here. | Some eschalot in here. |
443 | 00:21:19,160 | 00:21:22,240 | Time now to prepare the curry sauce, | Time now to prepare the curry sauce, |
444 | 00:21:22,440 | 00:21:26,200 | using both coconut oil and coconut cream. | using both coconut oil and coconut cream. |
445 | 00:21:26,400 | 00:21:30,000 | So, this one - Long Chim massaman curry paste. | So, this one - Long Chim massaman curry paste. |
446 | 00:21:30,200 | 00:21:31,799 | We import from Thailand as well. | We import from Thailand as well. |
447 | 00:21:32,000 | 00:21:34,599 | This specialist curry paste is made in Bangkok | This specialist curry paste is made in Bangkok |
448 | 00:21:34,799 | 00:21:36,640 | to David Thompson's recipe. | to David Thompson's recipe. |
449 | 00:21:36,839 | 00:21:40,519 | Long, dried chillies, garlic, shallots, lemongrass, galangal, | Long, dried chillies, garlic, shallots, lemongrass, galangal, |
450 | 00:21:40,720 | 00:21:42,279 | coriander root, salt. | coriander root, salt. |
451 | 00:21:42,480 | 00:21:45,200 | I mean, you can see the flavour already in there. | I mean, you can see the flavour already in there. |
452 | 00:21:45,400 | 00:21:48,559 | Cooking massaman is quite a lengthy process. | Cooking massaman is quite a lengthy process. |
453 | 00:21:48,759 | 00:21:53,359 | The paste itself has over 10 ingredients. | The paste itself has over 10 ingredients. |
454 | 00:21:53,559 | 00:21:56,000 | It's such a hearty dish, but when you have one bite, | It's such a hearty dish, but when you have one bite, |
455 | 00:21:56,200 | 00:21:59,400 | you can just taste all the effort that went in to making it. | you can just taste all the effort that went in to making it. |
456 | 00:22:00,960 | 00:22:04,799 | The most identifiable thing about a curry - a Thai curry - | The most identifiable thing about a curry - a Thai curry - |
457 | 00:22:05,000 | 00:22:06,319 | is that it's broken, | is that it's broken, |
458 | 00:22:06,519 | 00:22:08,960 | in that we cook the coconut cream down | in that we cook the coconut cream down |
459 | 00:22:09,160 | 00:22:11,000 | until the solids split from the oil, | until the solids split from the oil, |
460 | 00:22:11,200 | 00:22:14,119 | and essentially we use that oil to fry the paste | and essentially we use that oil to fry the paste |
461 | 00:22:14,319 | 00:22:16,920 | and develop more flavour within the curry. | and develop more flavour within the curry. |
462 | 00:22:17,119 | 00:22:19,440 | You can see that the coconut oil | You can see that the coconut oil |
463 | 00:22:19,640 | 00:22:22,480 | is carrying all of the flavour from that taste. | is carrying all of the flavour from that taste. |
464 | 00:22:22,680 | 00:22:26,039 | A popular ingredient used in Thai cooking is palm sugar. | A popular ingredient used in Thai cooking is palm sugar. |
465 | 00:22:26,240 | 00:22:27,519 | Now, tell me, you know, | Now, tell me, you know, |
466 | 00:22:27,720 | 00:22:31,119 | why is palm sugar so important to Thai cooking? | why is palm sugar so important to Thai cooking? |
467 | 00:22:31,319 | 00:22:33,160 | Um, the palm sugar, like, | Um, the palm sugar, like, |
468 | 00:22:33,359 | 00:22:36,440 | is very important because the taste is not too high sweet. | is very important because the taste is not too high sweet. |
469 | 00:22:36,680 | 00:22:39,039 | Mm-hm. And, like, traditional, from Thailand. | Mm-hm. And, like, traditional, from Thailand. |
470 | 00:22:39,240 | 00:22:42,480 | Throughout Thai cuisine, the addition of fish sauce | Throughout Thai cuisine, the addition of fish sauce |
471 | 00:22:42,680 | 00:22:46,000 | is the main form of seasoning as opposed to salt. | is the main form of seasoning as opposed to salt. |
472 | 00:22:47,119 | 00:22:49,160 | Well, I can see already, | Well, I can see already, |
473 | 00:22:49,359 | 00:22:51,680 | from using all of these fresh ingredients, | from using all of these fresh ingredients, |
474 | 00:22:51,880 | 00:22:54,000 | just every single one of them adds | just every single one of them adds |
475 | 00:22:54,200 | 00:22:58,240 | a little extra dimension to this curry. | a little extra dimension to this curry. |
476 | 00:22:58,480 | 00:23:00,839 | So, after that, we're going to put the beef. Yeah. | So, after that, we're going to put the beef. Yeah. |
477 | 00:23:03,799 | 00:23:08,160 | The complete curry then simmers on a low heat for another few hours | The complete curry then simmers on a low heat for another few hours |
478 | 00:23:08,359 | 00:23:12,519 | to infuse the layers and layers of flavour. | to infuse the layers and layers of flavour. |
479 | 00:23:12,720 | 00:23:16,039 | Long Chim, which is actually, in Thai, 'long chim', | Long Chim, which is actually, in Thai, 'long chim', |
480 | 00:23:16,240 | 00:23:18,640 | means come to try and taste. | means come to try and taste. |
481 | 00:23:18,839 | 00:23:22,400 | And so what we want our customers to do | And so what we want our customers to do |
482 | 00:23:22,599 | 00:23:24,079 | when they come in to Long Chim | when they come in to Long Chim |
483 | 00:23:24,279 | 00:23:26,960 | is to come in without any expectation | is to come in without any expectation |
484 | 00:23:27,160 | 00:23:29,200 | and taste what we have here | and taste what we have here |
485 | 00:23:29,400 | 00:23:32,480 | so that they can experience fully true Thai cuisine. | so that they can experience fully true Thai cuisine. |
486 | 00:23:32,680 | 00:23:35,000 | One thing I can't wait to taste is the massaman curry | One thing I can't wait to taste is the massaman curry |
487 | 00:23:35,200 | 00:23:36,920 | because it's been cooking all day. | because it's been cooking all day. |
488 | 00:23:37,119 | 00:23:39,240 | It has. A labour of love. | It has. A labour of love. |
489 | 00:23:39,440 | 00:23:40,960 | Oh, here we go. Oh, Parvit! | Oh, here we go. Oh, Parvit! |
490 | 00:23:41,160 | 00:23:43,400 | Your wish has come true. Yay! | Your wish has come true. Yay! |
491 | 00:23:43,599 | 00:23:44,880 | Oh, thank you so much, Parvit. | Oh, thank you so much, Parvit. |
492 | 00:23:45,079 | 00:23:46,599 | Thank you. Khob khun ka. | Thank you. Khob khun ka. |
493 | 00:23:52,839 | 00:23:54,200 | How is that? | How is that? |
494 | 00:23:54,400 | 00:23:57,440 | The texture is, like, fall-apart tender. | The texture is, like, fall-apart tender. |
495 | 00:23:57,640 | 00:23:59,119 | It's so complex. | It's so complex. |
496 | 00:23:59,319 | 00:24:00,599 | You make it look effortless, | You make it look effortless, |
497 | 00:24:00,799 | 00:24:03,640 | but there is so much time and effort that goes into something like this. | but there is so much time and effort that goes into something like this. |
498 | 00:24:03,839 | 00:24:08,160 | You can see the separation of the oil and the coconut cream. | You can see the separation of the oil and the coconut cream. |
499 | 00:24:08,359 | 00:24:10,599 | It's infused with so much flavour. | It's infused with so much flavour. |
500 | 00:24:10,799 | 00:24:13,599 | Thank you so much for having me here at Long Chim today. | Thank you so much for having me here at Long Chim today. |
501 | 00:24:13,799 | 00:24:15,599 | It has been such an eye-opening experience | It has been such an eye-opening experience |
502 | 00:24:15,799 | 00:24:19,279 | to really, truly understand just how much technique | to really, truly understand just how much technique |
503 | 00:24:19,480 | 00:24:24,240 | and how much sophistication goes in to something that seems so simple. | and how much sophistication goes in to something that seems so simple. |
504 | 00:24:24,440 | 00:24:27,440 | Well, thank you for being here. It's wonderful to share what we do. | Well, thank you for being here. It's wonderful to share what we do. |
505 | 00:24:27,640 | 00:24:30,359 | I've been looking forward to sharing a meal with you for a while. | I've been looking forward to sharing a meal with you for a while. |
506 | 00:24:31,680 | 00:24:36,200 | Next time, we're spicing things up with Indian week... | Next time, we're spicing things up with Indian week... |
507 | 00:24:36,400 | 00:24:38,440 | We're going to get a bit noisy. | We're going to get a bit noisy. |
508 | 00:24:38,640 | 00:24:42,400 | ..as four new home cooks take on the chefs' line | ..as four new home cooks take on the chefs' line |
509 | 00:24:42,599 | 00:24:45,720 | from top Melbourne restaurant Atta. | from top Melbourne restaurant Atta. |
510 | 00:24:45,920 | 00:24:47,759 | Good job. A-Team! | Good job. A-Team! |