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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!