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1 | 00:00:01,040 | 00:00:02,919 | MAEVE O'MEARA: It's Chinese Week on The Chefs' Line. | MAEVE O'MEARA: It's Chinese Week on The Chefs' Line. |
2 | 00:00:03,120 | 00:00:04,400 | Cook already, cook already. | Cook already, cook already. |
3 | 00:00:04,599 | 00:00:08,480 | And on the menu tonight, a sweet classic - sago pudding. | And on the menu tonight, a sweet classic - sago pudding. |
4 | 00:00:08,679 | 00:00:10,679 | Everyone wants something a bit sweet, don't they? | Everyone wants something a bit sweet, don't they? |
5 | 00:00:10,880 | 00:00:14,679 | Made with boiled sago and paired with something sweet, | Made with boiled sago and paired with something sweet, |
6 | 00:00:14,880 | 00:00:19,320 | it leaves plenty of room for creativity and diversity in flavour. | it leaves plenty of room for creativity and diversity in flavour. |
7 | 00:00:20,359 | 00:00:22,079 | Mm, yum. | Mm, yum. |
8 | 00:00:22,280 | 00:00:24,480 | Some of Australia's best home cooks | Some of Australia's best home cooks |
9 | 00:00:24,679 | 00:00:26,719 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
10 | 00:00:26,920 | 00:00:30,320 | against top Chinese restaurant, Lotus. | against top Chinese restaurant, Lotus. |
11 | 00:00:30,519 | 00:00:32,240 | MAN: Authentic, but a little bit different. | MAN: Authentic, but a little bit different. |
12 | 00:00:32,439 | 00:00:34,479 | And tonight, the home cooks will face | And tonight, the home cooks will face |
13 | 00:00:34,679 | 00:00:36,880 | the second stop in their chefs' line, | the second stop in their chefs' line, |
14 | 00:00:37,079 | 00:00:38,439 | station chef Bowen. | station chef Bowen. |
15 | 00:00:38,640 | 00:00:40,640 | Happy? Oh, very happy. | Happy? Oh, very happy. |
16 | 00:00:40,840 | 00:00:42,200 | OK, if you're happy, I'm happy. | OK, if you're happy, I'm happy. |
17 | 00:00:42,399 | 00:00:43,679 | As the week progresses, | As the week progresses, |
18 | 00:00:43,880 | 00:00:45,759 | the competition will escalate in difficulty... | the competition will escalate in difficulty... |
19 | 00:00:45,960 | 00:00:48,799 | Not going to give the old lady a chance, are you? | Not going to give the old lady a chance, are you? |
20 | 00:00:49,000 | 00:00:50,840 | ..from the apprentice, all the way... | ..from the apprentice, all the way... |
21 | 00:00:51,039 | 00:00:52,560 | Go, go! | Go, go! |
22 | 00:00:52,759 | 00:00:54,399 | ..to the head chef. | ..to the head chef. |
23 | 00:00:55,640 | 00:00:56,920 | But whose sago pudding | But whose sago pudding |
24 | 00:00:57,119 | 00:00:58,920 | will get them one step closer | will get them one step closer |
25 | 00:00:59,119 | 00:01:02,119 | to the end of The Chefs' Line? | to the end of The Chefs' Line? |
26 | 00:01:08,400 | 00:01:10,159 | Welcome back to Chinese Week | Welcome back to Chinese Week |
27 | 00:01:10,359 | 00:01:11,799 | in The Chefs' Line kitchen. | in The Chefs' Line kitchen. |
28 | 00:01:14,760 | 00:01:18,840 | Head Chef Chris, restaurant Lotus, thanks for joining us again. | Head Chef Chris, restaurant Lotus, thanks for joining us again. |
29 | 00:01:19,039 | 00:01:20,039 | Thank you. | Thank you. |
30 | 00:01:20,239 | 00:01:21,719 | Sago pudding... Mm, yes. | Sago pudding... Mm, yes. |
31 | 00:01:21,920 | 00:01:23,239 | Have you got something special for us? | Have you got something special for us? |
32 | 00:01:23,439 | 00:01:24,799 | Yes, very special today. | Yes, very special today. |
33 | 00:01:25,000 | 00:01:27,799 | And I'm very happy with my recipe. I think you will be happy. | And I'm very happy with my recipe. I think you will be happy. |
34 | 00:01:28,000 | 00:01:30,439 | Well, there was a win for the home cooks last night. | Well, there was a win for the home cooks last night. |
35 | 00:01:30,640 | 00:01:31,920 | Who's stepping up tonight? | Who's stepping up tonight? |
36 | 00:01:32,120 | 00:01:36,599 | The next stepping up is going to be my station chef, Bowen. | The next stepping up is going to be my station chef, Bowen. |
37 | 00:01:36,799 | 00:01:39,200 | Hi, Station Chef Bowen. Hi. How are you? | Hi, Station Chef Bowen. Hi. How are you? |
38 | 00:01:39,400 | 00:01:41,759 | Are you worried about facing these home cooks? | Are you worried about facing these home cooks? |
39 | 00:01:41,960 | 00:01:44,879 | Actually, I've got so much pressure because I need to win back. | Actually, I've got so much pressure because I need to win back. |
40 | 00:01:45,079 | 00:01:47,039 | I need to beat the home cooking tonight. | I need to beat the home cooking tonight. |
41 | 00:01:47,240 | 00:01:49,200 | Well, good luck tonight, Station Chef Bowen. | Well, good luck tonight, Station Chef Bowen. |
42 | 00:01:49,400 | 00:01:51,359 | Please step up to the bench. | Please step up to the bench. |
43 | 00:01:51,560 | 00:01:53,599 | Mark, you're the blind judge tonight. | Mark, you're the blind judge tonight. |
44 | 00:01:53,799 | 00:01:57,359 | Fantastic. You know what? I can't wait. | Fantastic. You know what? I can't wait. |
45 | 00:01:57,560 | 00:01:59,159 | I love sago pudding. | I love sago pudding. |
46 | 00:01:59,359 | 00:02:02,640 | And I hope you can transport me back to my childhood. | And I hope you can transport me back to my childhood. |
47 | 00:02:02,840 | 00:02:04,799 | Well, head on out back, pop your feet up | Well, head on out back, pop your feet up |
48 | 00:02:05,000 | 00:02:08,599 | and let your mind take you back to the sago puddings of your past. | and let your mind take you back to the sago puddings of your past. |
49 | 00:02:08,800 | 00:02:10,719 | Oh, look, best of luck, everyone. | Oh, look, best of luck, everyone. |
50 | 00:02:12,120 | 00:02:15,159 | Station Chef Bowen, home cooks, | Station Chef Bowen, home cooks, |
51 | 00:02:15,360 | 00:02:20,120 | you have 60 minutes to plate up your best sago pudding. | you have 60 minutes to plate up your best sago pudding. |
52 | 00:02:20,319 | 00:02:22,199 | Let's cook! | Let's cook! |
53 | 00:02:22,400 | 00:02:24,639 | (APPLAUSE) | (APPLAUSE) |
54 | 00:02:33,120 | 00:02:34,560 | Sago. | Sago. |
55 | 00:02:36,159 | 00:02:39,960 | So we know Mark loves sago pudding, but what's sago pudding at its core? | So we know Mark loves sago pudding, but what's sago pudding at its core? |
56 | 00:02:40,159 | 00:02:43,000 | Well, sago pudding is a very traditional dessert | Well, sago pudding is a very traditional dessert |
57 | 00:02:43,199 | 00:02:44,759 | in the whole of Asia, | in the whole of Asia, |
58 | 00:02:44,960 | 00:02:48,039 | typically paired with coconut cream and a bit of sugar. | typically paired with coconut cream and a bit of sugar. |
59 | 00:02:48,240 | 00:02:49,560 | It's really important to make sure | It's really important to make sure |
60 | 00:02:49,759 | 00:02:51,680 | that those sago pearls are cooked properly | that those sago pearls are cooked properly |
61 | 00:02:51,879 | 00:02:53,840 | so that they're lovely and bouncy and translucent. | so that they're lovely and bouncy and translucent. |
62 | 00:02:54,039 | 00:02:56,280 | That's right. So texture is super important. | That's right. So texture is super important. |
63 | 00:02:56,479 | 00:02:58,039 | And then obviously the sweetness. | And then obviously the sweetness. |
64 | 00:02:58,240 | 00:03:00,599 | You know, it... this can be a very sweet dessert | You know, it... this can be a very sweet dessert |
65 | 00:03:00,800 | 00:03:02,919 | but there should be a nice amount of balance there | but there should be a nice amount of balance there |
66 | 00:03:03,120 | 00:03:05,400 | so it's not too over the top. | so it's not too over the top. |
67 | 00:03:08,159 | 00:03:09,800 | Oi! | Oi! |
68 | 00:03:10,000 | 00:03:13,759 | Tonight I'm making a coconut, rambutan and lime sago pudding. | Tonight I'm making a coconut, rambutan and lime sago pudding. |
69 | 00:03:13,960 | 00:03:16,280 | The recipe is something I made up, if I'm being honest, | The recipe is something I made up, if I'm being honest, |
70 | 00:03:16,479 | 00:03:19,560 | um, so fingers crossed it impresses the judges. | um, so fingers crossed it impresses the judges. |
71 | 00:03:19,759 | 00:03:22,039 | Uh, it's something... it's flavours that I cook with often, | Uh, it's something... it's flavours that I cook with often, |
72 | 00:03:22,240 | 00:03:24,199 | so fingers crossed. | so fingers crossed. |
73 | 00:03:25,240 | 00:03:28,719 | Chicken with water chestnuts. FAMILY: Mmm! | Chicken with water chestnuts. FAMILY: Mmm! |
74 | 00:03:28,920 | 00:03:32,280 | Coming from a half-Asian, half-Polynesian family, | Coming from a half-Asian, half-Polynesian family, |
75 | 00:03:32,479 | 00:03:36,400 | my grandparents - my poh-poh and my gung-gung who are the Chinese side - | my grandparents - my poh-poh and my gung-gung who are the Chinese side - |
76 | 00:03:36,599 | 00:03:39,639 | they never taught their kids the Chinese language, | they never taught their kids the Chinese language, |
77 | 00:03:39,840 | 00:03:42,840 | uh, all we got from them was really the Chinese cooking. | uh, all we got from them was really the Chinese cooking. |
78 | 00:03:44,639 | 00:03:46,680 | I don't have one of these fancy things at home. | I don't have one of these fancy things at home. |
79 | 00:03:46,879 | 00:03:50,680 | The flavours of lime and coconut come naturally to me | The flavours of lime and coconut come naturally to me |
80 | 00:03:50,879 | 00:03:54,079 | and so I added the rambutan to really play on that Chinese element, | and so I added the rambutan to really play on that Chinese element, |
81 | 00:03:54,280 | 00:03:56,680 | so it all just came together. | so it all just came together. |
82 | 00:03:56,879 | 00:03:58,360 | Hello, Leola. Hello, Dan. | Hello, Leola. Hello, Dan. |
83 | 00:03:58,560 | 00:04:00,479 | What's going to make your sago pop? What's the deal? | What's going to make your sago pop? What's the deal? |
84 | 00:04:00,680 | 00:04:01,960 | Lime juice. | Lime juice. |
85 | 00:04:02,199 | 00:04:05,199 | Um, so in here we've got coconut cream, lime juice and rambutan syrup. | Um, so in here we've got coconut cream, lime juice and rambutan syrup. |
86 | 00:04:05,400 | 00:04:07,639 | For those of us who don't know, what are rambutans? | For those of us who don't know, what are rambutans? |
87 | 00:04:07,840 | 00:04:10,840 | Rambutan is the same family as a lychee, | Rambutan is the same family as a lychee, |
88 | 00:04:11,039 | 00:04:13,879 | uh, however they're a little bit bigger and a bit sweeter | uh, however they're a little bit bigger and a bit sweeter |
89 | 00:04:14,080 | 00:04:16,399 | and so I'm hoping that the sweetness of the rambutan syrup | and so I'm hoping that the sweetness of the rambutan syrup |
90 | 00:04:16,600 | 00:04:19,480 | will really help me along in this challenge today. | will really help me along in this challenge today. |
91 | 00:04:19,680 | 00:04:21,759 | Fantastic. Good luck. | Fantastic. Good luck. |
92 | 00:04:27,399 | 00:04:29,480 | Oh, my God, is she doing the coconut? | Oh, my God, is she doing the coconut? |
93 | 00:04:30,879 | 00:04:33,720 | Oh, that's going to be very good because very fresh. | Oh, that's going to be very good because very fresh. |
94 | 00:04:38,319 | 00:04:39,639 | Mmm! Yum! | Mmm! Yum! |
95 | 00:04:40,759 | 00:04:43,680 | My name's Chiqui, that's C-H-I-Q-U-I | My name's Chiqui, that's C-H-I-Q-U-I |
96 | 00:04:43,879 | 00:04:46,159 | and it absolutely sounds cheeky. | and it absolutely sounds cheeky. |
97 | 00:04:47,480 | 00:04:53,879 | Tonight I'm doing, um, pandan sago pudding with banana. | Tonight I'm doing, um, pandan sago pudding with banana. |
98 | 00:04:54,079 | 00:04:55,480 | MAN: Here is Chiqui! | MAN: Here is Chiqui! |
99 | 00:04:55,680 | 00:04:56,959 | (RINGS BELL) | (RINGS BELL) |
100 | 00:04:57,159 | 00:05:00,040 | My mum is actually, um, mixed Chinese | My mum is actually, um, mixed Chinese |
101 | 00:05:00,240 | 00:05:02,519 | so we do have a lot of fusion cooking at home. | so we do have a lot of fusion cooking at home. |
102 | 00:05:02,720 | 00:05:05,240 | It looks delicious! Yay! | It looks delicious! Yay! |
103 | 00:05:05,439 | 00:05:08,399 | This dish is very special | This dish is very special |
104 | 00:05:08,600 | 00:05:11,920 | because this is a dish that reminds me of my childhood. | because this is a dish that reminds me of my childhood. |
105 | 00:05:12,120 | 00:05:16,560 | It reminds me of happy days that we can just buy street food | It reminds me of happy days that we can just buy street food |
106 | 00:05:16,759 | 00:05:21,040 | and just eat it at the corner and just enjoy, very innocent days. | and just eat it at the corner and just enjoy, very innocent days. |
107 | 00:05:25,600 | 00:05:27,319 | There's a bit of a pile of salt behind you, | There's a bit of a pile of salt behind you, |
108 | 00:05:27,519 | 00:05:28,839 | do you want to tell me about that? | do you want to tell me about that? |
109 | 00:05:29,040 | 00:05:33,439 | Oh, sorry! Um, I just, um, I like throwing salt. It's for luck. | Oh, sorry! Um, I just, um, I like throwing salt. It's for luck. |
110 | 00:05:33,639 | 00:05:35,079 | Oh, for luck! Yeah, it's for luck. | Oh, for luck! Yeah, it's for luck. |
111 | 00:05:35,279 | 00:05:38,480 | OK. Now, tell me about what's going on here and tell me about your dish. | OK. Now, tell me about what's going on here and tell me about your dish. |
112 | 00:05:38,680 | 00:05:42,120 | I am just cutting up bananas, so I can... | I am just cutting up bananas, so I can... |
113 | 00:05:42,319 | 00:05:44,040 | Yeah. Now, these aren't just any bananas. | Yeah. Now, these aren't just any bananas. |
114 | 00:05:44,240 | 00:05:46,600 | You can't eat these raw, can you? We couldn't eat this raw. | You can't eat these raw, can you? We couldn't eat this raw. |
115 | 00:05:46,800 | 00:05:48,399 | You have to either boil or fry them. | You have to either boil or fry them. |
116 | 00:05:48,600 | 00:05:51,159 | No, tell me... tell me about them. These are plantain, Asian bananas. | No, tell me... tell me about them. These are plantain, Asian bananas. |
117 | 00:05:51,360 | 00:05:54,360 | For the sago, I'm going to put some Filipino heritage. | For the sago, I'm going to put some Filipino heritage. |
118 | 00:05:54,560 | 00:05:56,959 | Excellent, so you're repping a bit of Filipino heritage here | Excellent, so you're repping a bit of Filipino heritage here |
119 | 00:05:57,159 | 00:05:58,840 | in this Chinese battle as well? | in this Chinese battle as well? |
120 | 00:05:59,040 | 00:06:00,959 | Exactly. I hear you like to dance. | Exactly. I hear you like to dance. |
121 | 00:06:01,160 | 00:06:03,519 | Oh, I do. (CHUCKLES) Do you? Can you show me your moves? | Oh, I do. (CHUCKLES) Do you? Can you show me your moves? |
122 | 00:06:03,720 | 00:06:05,399 | What are they doing over there? Dancing. | What are they doing over there? Dancing. |
123 | 00:06:05,600 | 00:06:06,680 | (LAUGHS) | (LAUGHS) |
124 | 00:06:06,879 | 00:06:08,920 | I use this for serving... for serving the dish. | I use this for serving... for serving the dish. |
125 | 00:06:09,120 | 00:06:10,560 | OK. Yep, OK. | OK. Yep, OK. |
126 | 00:06:10,759 | 00:06:12,199 | Put it in here, on your chest. | Put it in here, on your chest. |
127 | 00:06:12,399 | 00:06:14,480 | (CHEFS LAUGH) | (CHEFS LAUGH) |
128 | 00:06:15,519 | 00:06:16,959 | Ah! | Ah! |
129 | 00:06:19,319 | 00:06:21,720 | That's it! (LAUGHS) | That's it! (LAUGHS) |
130 | 00:06:21,920 | 00:06:25,160 | Yes! Oh, you're beautiful. Thank you. | Yes! Oh, you're beautiful. Thank you. |
131 | 00:06:28,279 | 00:06:33,399 | My name is Sam. I'm making pandan sago pudding tonight. | My name is Sam. I'm making pandan sago pudding tonight. |
132 | 00:06:33,600 | 00:06:35,199 | It's the family's favourite. | It's the family's favourite. |
133 | 00:06:36,639 | 00:06:38,720 | Come on, son. Dig in. It's yum. | Come on, son. Dig in. It's yum. |
134 | 00:06:38,920 | 00:06:40,560 | Yeah. Thanks, Mum, for cooking. | Yeah. Thanks, Mum, for cooking. |
135 | 00:06:40,759 | 00:06:45,360 | My friends and my family always said that I can cook very well. | My friends and my family always said that I can cook very well. |
136 | 00:06:45,560 | 00:06:47,800 | If they love my cooking, that means I'm a good cook! | If they love my cooking, that means I'm a good cook! |
137 | 00:06:48,000 | 00:06:49,800 | (LAUGHS) | (LAUGHS) |
138 | 00:06:53,040 | 00:06:54,840 | It's called macadamian crunch, | It's called macadamian crunch, |
139 | 00:06:55,040 | 00:06:59,000 | just to add a little bit of a crunch to the sago pudding, I suppose. | just to add a little bit of a crunch to the sago pudding, I suppose. |
140 | 00:07:00,519 | 00:07:04,680 | That is something my kids decided, that, "It needs some crunch, Mum!" | That is something my kids decided, that, "It needs some crunch, Mum!" |
141 | 00:07:04,879 | 00:07:08,319 | So I decided to use this recipe. | So I decided to use this recipe. |
142 | 00:07:08,519 | 00:07:10,079 | It's got shredded coconut, honey, | It's got shredded coconut, honey, |
143 | 00:07:10,279 | 00:07:13,439 | a bit of salt to make it a bit salty. | a bit of salt to make it a bit salty. |
144 | 00:07:13,639 | 00:07:15,879 | Salty-sweet, always a very good combination. | Salty-sweet, always a very good combination. |
145 | 00:07:16,079 | 00:07:18,439 | And then I put it in the oven for 10 to 12 minutes. | And then I put it in the oven for 10 to 12 minutes. |
146 | 00:07:18,639 | 00:07:20,279 | Fingers crossed. | Fingers crossed. |
147 | 00:07:21,680 | 00:07:23,680 | The sago pudding, it looks simple | The sago pudding, it looks simple |
148 | 00:07:23,879 | 00:07:27,120 | but you've got to make sure that it's properly cooked. | but you've got to make sure that it's properly cooked. |
149 | 00:07:27,319 | 00:07:29,720 | I'm going to use, uh, the pandan leaves. | I'm going to use, uh, the pandan leaves. |
150 | 00:07:29,920 | 00:07:31,959 | It gives you that natural flavour. | It gives you that natural flavour. |
151 | 00:07:32,159 | 00:07:33,639 | Hi, Sam. Hello. | Hi, Sam. Hello. |
152 | 00:07:33,840 | 00:07:37,560 | Ooh, cooking the sago there with the, um... pandan. | Ooh, cooking the sago there with the, um... pandan. |
153 | 00:07:37,759 | 00:07:39,879 | Yes, pandan leaf. Yes, that's right. | Yes, pandan leaf. Yes, that's right. |
154 | 00:07:40,079 | 00:07:43,240 | I can see the... you're doing some type of praline or something? | I can see the... you're doing some type of praline or something? |
155 | 00:07:43,439 | 00:07:45,240 | No, just... Oh, like a crunch? | No, just... Oh, like a crunch? |
156 | 00:07:45,439 | 00:07:47,959 | A crunch just like the honey and salted macadamia nuts. | A crunch just like the honey and salted macadamia nuts. |
157 | 00:07:48,159 | 00:07:51,519 | Smells really good. OK! | Smells really good. OK! |
158 | 00:07:51,720 | 00:07:54,240 | It seems a bit easier cooking with a trophy on the bench. | It seems a bit easier cooking with a trophy on the bench. |
159 | 00:07:54,439 | 00:07:57,000 | Are you a lot... very confident today. I think so! | Are you a lot... very confident today. I think so! |
160 | 00:07:57,199 | 00:07:59,000 | A little bit more confident now, I think, | A little bit more confident now, I think, |
161 | 00:07:59,199 | 00:08:01,040 | that I have that one staring at me. | that I have that one staring at me. |
162 | 00:08:01,240 | 00:08:03,040 | OK, well, you better watch out, Bowen. | OK, well, you better watch out, Bowen. |
163 | 00:08:03,240 | 00:08:04,560 | I'm working on my second trophy! | I'm working on my second trophy! |
164 | 00:08:04,759 | 00:08:07,000 | Well, by the way, you have 40 minutes to go, OK? | Well, by the way, you have 40 minutes to go, OK? |
165 | 00:08:07,199 | 00:08:08,480 | Thank you. Good luck! | Thank you. Good luck! |
166 | 00:08:08,680 | 00:08:09,639 | Thank you! | Thank you! |
167 | 00:08:12,240 | 00:08:14,879 | Can you take the coconut cream to over there? | Can you take the coconut cream to over there? |
168 | 00:08:15,079 | 00:08:16,360 | You make me nervous. | You make me nervous. |
169 | 00:08:16,560 | 00:08:17,839 | To where? Over there. | To where? Over there. |
170 | 00:08:18,040 | 00:08:20,439 | You don't need... you don't use that until the end. | You don't need... you don't use that until the end. |
171 | 00:08:20,639 | 00:08:22,959 | MAEVE O'MEARA: Trying to equal the score tonight, | MAEVE O'MEARA: Trying to equal the score tonight, |
172 | 00:08:23,160 | 00:08:25,639 | with a modern twist on a classic dish, | with a modern twist on a classic dish, |
173 | 00:08:25,839 | 00:08:28,920 | is Station Chef Bowen from restaurant Lotus. | is Station Chef Bowen from restaurant Lotus. |
174 | 00:08:29,120 | 00:08:30,399 | Tonight, I'm going to be making | Tonight, I'm going to be making |
175 | 00:08:30,600 | 00:08:33,559 | a jasmine tea sago with rhubarb and coconut cream. | a jasmine tea sago with rhubarb and coconut cream. |
176 | 00:08:33,759 | 00:08:35,879 | I grew up in the Northern China. | I grew up in the Northern China. |
177 | 00:08:36,080 | 00:08:40,080 | I come to Australia for cooking school. After school I go to Lotus. | I come to Australia for cooking school. After school I go to Lotus. |
178 | 00:08:40,279 | 00:08:41,720 | Lotus was my first job. | Lotus was my first job. |
179 | 00:08:41,919 | 00:08:44,639 | I feel so much nervous. Lots of pressure, actually. | I feel so much nervous. Lots of pressure, actually. |
180 | 00:08:44,840 | 00:08:46,919 | So I have to be... work really well. | So I have to be... work really well. |
181 | 00:08:48,000 | 00:08:49,279 | Really? | Really? |
182 | 00:08:49,480 | 00:08:51,080 | Yeah, I will. I will, Chef. | Yeah, I will. I will, Chef. |
183 | 00:08:51,279 | 00:08:52,679 | CHRIS YAN: My station chef Bowen, | CHRIS YAN: My station chef Bowen, |
184 | 00:08:52,879 | 00:08:56,240 | has been working with me for at least two years now. | has been working with me for at least two years now. |
185 | 00:08:56,440 | 00:09:00,360 | Bowen don't for... don't forget to fill up the water | Bowen don't for... don't forget to fill up the water |
186 | 00:09:00,559 | 00:09:01,840 | to keep it boiling. | to keep it boiling. |
187 | 00:09:02,039 | 00:09:03,759 | OK, OK. | OK, OK. |
188 | 00:09:03,960 | 00:09:06,159 | I told him put more water in there. He no listen to me. | I told him put more water in there. He no listen to me. |
189 | 00:09:06,360 | 00:09:08,840 | More water, more faster. | More water, more faster. |
190 | 00:09:09,039 | 00:09:13,360 | He's only 21. You know, he knows. "Oh, I knew, I knew." | He's only 21. You know, he knows. "Oh, I knew, I knew." |
191 | 00:09:13,559 | 00:09:14,960 | I just say, "Oh, God!" | I just say, "Oh, God!" |
192 | 00:09:15,159 | 00:09:18,840 | I just say "OK. I know you know but just listen what I say." | I just say "OK. I know you know but just listen what I say." |
193 | 00:09:19,039 | 00:09:22,399 | Bowen, give the tea a stir. OK. | Bowen, give the tea a stir. OK. |
194 | 00:09:24,120 | 00:09:25,679 | I actually make the twist. | I actually make the twist. |
195 | 00:09:25,879 | 00:09:27,840 | Traditional they put mango | Traditional they put mango |
196 | 00:09:28,039 | 00:09:30,759 | but now is mango no season, so we change to the rhubarb. | but now is mango no season, so we change to the rhubarb. |
197 | 00:09:30,960 | 00:09:32,919 | And also we're Chinese, you know. | And also we're Chinese, you know. |
198 | 00:09:33,120 | 00:09:36,279 | We want to do some Chinese version, so we put a Jasmine tea. | We want to do some Chinese version, so we put a Jasmine tea. |
199 | 00:09:36,480 | 00:09:38,200 | MELISSA LEONG: Tell me about Lotus's sago pudding. | MELISSA LEONG: Tell me about Lotus's sago pudding. |
200 | 00:09:38,399 | 00:09:40,440 | So next one I'll cook the sago. | So next one I'll cook the sago. |
201 | 00:09:40,639 | 00:09:42,120 | So once I put sago in, once I cook it, | So once I put sago in, once I cook it, |
202 | 00:09:42,320 | 00:09:46,559 | I will finish some, uh, seasonal vegetables the, uh, rhubarb | I will finish some, uh, seasonal vegetables the, uh, rhubarb |
203 | 00:09:46,759 | 00:09:49,480 | and the coconut cream, Asian style. | and the coconut cream, Asian style. |
204 | 00:09:49,679 | 00:09:52,519 | Oh, beautiful. So you have your rhubarb over here? | Oh, beautiful. So you have your rhubarb over here? |
205 | 00:09:52,720 | 00:09:54,399 | Yeah. I'll marinate it in the sugar. Sugar. | Yeah. I'll marinate it in the sugar. Sugar. |
206 | 00:09:54,600 | 00:09:56,120 | And I will stir-fry later but no oil, no oil. | And I will stir-fry later but no oil, no oil. |
207 | 00:09:56,320 | 00:09:57,759 | Fantastic, no oil. Yeah, no oil. | Fantastic, no oil. Yeah, no oil. |
208 | 00:09:57,960 | 00:09:59,399 | Good luck. Thank you. | Good luck. Thank you. |
209 | 00:10:04,960 | 00:10:08,200 | Come on. Come on, come on, come on. Cook, cook, cook. | Come on. Come on, come on, come on. Cook, cook, cook. |
210 | 00:10:13,879 | 00:10:15,679 | MAEVE O'MEARA: Tonight, our home cooks | MAEVE O'MEARA: Tonight, our home cooks |
211 | 00:10:15,879 | 00:10:18,159 | and Station Chef Bowen from restaurant Lotus, | and Station Chef Bowen from restaurant Lotus, |
212 | 00:10:18,360 | 00:10:19,960 | are trying to out-cook each other | are trying to out-cook each other |
213 | 00:10:20,159 | 00:10:23,039 | with the Chinese classic, sago pudding. | with the Chinese classic, sago pudding. |
214 | 00:10:23,240 | 00:10:24,600 | MARK OLIVE: I love sago pudding. | MARK OLIVE: I love sago pudding. |
215 | 00:10:24,799 | 00:10:27,639 | It's going to bring up a lot of childhood memories and I can't wait. | It's going to bring up a lot of childhood memories and I can't wait. |
216 | 00:10:27,840 | 00:10:29,360 | The sago should be cooked well, | The sago should be cooked well, |
217 | 00:10:29,559 | 00:10:31,639 | not to the point where it's just this mush in a bowl, | not to the point where it's just this mush in a bowl, |
218 | 00:10:31,840 | 00:10:35,759 | you actually want to see the sago pearls or whatever form it comes in. | you actually want to see the sago pearls or whatever form it comes in. |
219 | 00:10:35,960 | 00:10:38,519 | It's important what they're going to cook it in as well. | It's important what they're going to cook it in as well. |
220 | 00:10:38,720 | 00:10:40,639 | Is it going to be with a little coconut milk | Is it going to be with a little coconut milk |
221 | 00:10:40,840 | 00:10:43,320 | or something sweet that's going to give it something | or something sweet that's going to give it something |
222 | 00:10:43,519 | 00:10:45,799 | really, really to take it to that next level? | really, really to take it to that next level? |
223 | 00:10:46,000 | 00:10:48,480 | DAN HONG: There's 20 minutes to go, guys! | DAN HONG: There's 20 minutes to go, guys! |
224 | 00:10:48,679 | 00:10:53,799 | Come on, come on. Cook, cook, cook already, cook already. | Come on, come on. Cook, cook, cook already, cook already. |
225 | 00:10:54,000 | 00:10:57,519 | (WHISPERS) Hello. Are you OK? Yeah, I think so. | (WHISPERS) Hello. Are you OK? Yeah, I think so. |
226 | 00:10:57,720 | 00:11:01,559 | Home cook is amazing because they cook with not just passion, | Home cook is amazing because they cook with not just passion, |
227 | 00:11:01,759 | 00:11:03,039 | they cook with love. | they cook with love. |
228 | 00:11:03,240 | 00:11:05,440 | I need something crunch. Smell it. | I need something crunch. Smell it. |
229 | 00:11:05,639 | 00:11:08,440 | I really, really respect the home cookers. | I really, really respect the home cookers. |
230 | 00:11:08,639 | 00:11:11,759 | Come on. Come on, come on, come on. Cook, cook, cook. | Come on. Come on, come on, come on. Cook, cook, cook. |
231 | 00:11:11,960 | 00:11:15,279 | Help! My sago's not cooking. Takes time, calm down. | Help! My sago's not cooking. Takes time, calm down. |
232 | 00:11:15,480 | 00:11:17,240 | Oh, OK. Just calm down, breathe. | Oh, OK. Just calm down, breathe. |
233 | 00:11:17,440 | 00:11:18,240 | Come on! | Come on! |
234 | 00:11:18,440 | 00:11:21,919 | Since tonight's dish is going to be all about sago, | Since tonight's dish is going to be all about sago, |
235 | 00:11:22,120 | 00:11:24,840 | I really have to make sure that it's cooked properly - | I really have to make sure that it's cooked properly - |
236 | 00:11:25,039 | 00:11:28,519 | it's not undercooked or it's not overcooked. | it's not undercooked or it's not overcooked. |
237 | 00:11:31,759 | 00:11:36,519 | On the side, I would be having crispy banana plantains | On the side, I would be having crispy banana plantains |
238 | 00:11:36,720 | 00:11:38,080 | wrapped in banana leaf. | wrapped in banana leaf. |
239 | 00:11:38,279 | 00:11:42,720 | I grab some sea salt and some muscovado sugar inside | I grab some sea salt and some muscovado sugar inside |
240 | 00:11:42,919 | 00:11:45,279 | and then close it up and set it aside. | and then close it up and set it aside. |
241 | 00:11:46,480 | 00:11:48,679 | Once I have those ready... | Once I have those ready... |
242 | 00:11:51,320 | 00:11:53,080 | ..I put my cream on top of ice | ..I put my cream on top of ice |
243 | 00:11:53,279 | 00:11:57,279 | and then get a wire whisk and then manually aerate the cream. | and then get a wire whisk and then manually aerate the cream. |
244 | 00:11:59,279 | 00:12:01,759 | I get the coconut meat that I've strained earlier | I get the coconut meat that I've strained earlier |
245 | 00:12:01,960 | 00:12:05,960 | and add my pandan flavouring to it. | and add my pandan flavouring to it. |
246 | 00:12:08,559 | 00:12:09,840 | You happy with how it's going? | You happy with how it's going? |
247 | 00:12:10,039 | 00:12:11,720 | I'm panicking right now... Don't panic. | I'm panicking right now... Don't panic. |
248 | 00:12:11,919 | 00:12:13,200 | ..it's still, uh, translucent. | ..it's still, uh, translucent. |
249 | 00:12:13,399 | 00:12:15,320 | That's OK, you still have 15 minutes. | That's OK, you still have 15 minutes. |
250 | 00:12:15,519 | 00:12:18,360 | Keep doing everything else. I will. Cross my fingers! | Keep doing everything else. I will. Cross my fingers! |
251 | 00:12:22,440 | 00:12:25,000 | Tonight I'm making a side of coconut rounds, | Tonight I'm making a side of coconut rounds, |
252 | 00:12:25,200 | 00:12:27,679 | which are just like chewy cookies, just to top it off. | which are just like chewy cookies, just to top it off. |
253 | 00:12:29,519 | 00:12:33,559 | To make those, I melted butter, sugar, golden syrup | To make those, I melted butter, sugar, golden syrup |
254 | 00:12:33,759 | 00:12:35,240 | on top of a water bath | on top of a water bath |
255 | 00:12:35,440 | 00:12:38,399 | and then added only three tablespoons of plain flour | and then added only three tablespoons of plain flour |
256 | 00:12:38,600 | 00:12:41,320 | and then I added a little bit of coconut shreds through them as well, | and then I added a little bit of coconut shreds through them as well, |
257 | 00:12:41,519 | 00:12:44,519 | put them in the oven for 10 minutes and they were done. | put them in the oven for 10 minutes and they were done. |
258 | 00:12:46,200 | 00:12:49,039 | I was happy with the texture of my sago pudding in the end. | I was happy with the texture of my sago pudding in the end. |
259 | 00:12:49,240 | 00:12:53,879 | What I've tried before is that proper pudding, gelatinous feel, | What I've tried before is that proper pudding, gelatinous feel, |
260 | 00:12:54,080 | 00:12:56,159 | so I was happy with how it turned out. | so I was happy with how it turned out. |
261 | 00:13:01,600 | 00:13:06,720 | The sago is ready and I just have to quickly run it through cold water, | The sago is ready and I just have to quickly run it through cold water, |
262 | 00:13:06,919 | 00:13:08,960 | otherwise it becomes too starchy. | otherwise it becomes too starchy. |
263 | 00:13:11,080 | 00:13:13,399 | So you run through the water, | So you run through the water, |
264 | 00:13:13,600 | 00:13:16,679 | then you will get the eggwhite | then you will get the eggwhite |
265 | 00:13:16,879 | 00:13:20,519 | and then add in your pandan - that's where the green colour comes. | and then add in your pandan - that's where the green colour comes. |
266 | 00:13:20,720 | 00:13:24,960 | Be very careful not to put too much otherwise it's like a green monster. | Be very careful not to put too much otherwise it's like a green monster. |
267 | 00:13:27,679 | 00:13:32,799 | The syrup that I'm making, it's called gula melaka or palm sugar. | The syrup that I'm making, it's called gula melaka or palm sugar. |
268 | 00:13:33,000 | 00:13:34,879 | So you just shaved it | So you just shaved it |
269 | 00:13:35,080 | 00:13:38,559 | and then you put two or three tablespoon in a saucepan. | and then you put two or three tablespoon in a saucepan. |
270 | 00:13:38,759 | 00:13:44,559 | Again, use your pandan leaves, just use the coconut milk | Again, use your pandan leaves, just use the coconut milk |
271 | 00:13:44,759 | 00:13:48,240 | and then you just put it on the stove on really low heat | and then you just put it on the stove on really low heat |
272 | 00:13:48,440 | 00:13:50,200 | until it's almost coming to a boil. | until it's almost coming to a boil. |
273 | 00:13:53,200 | 00:13:56,200 | Now I'm going to put this in a mould | Now I'm going to put this in a mould |
274 | 00:13:56,399 | 00:13:57,720 | and, uh, put it in the chill blast. | and, uh, put it in the chill blast. |
275 | 00:13:57,919 | 00:14:00,840 | You're supposed to put it in the fridge for at least an hour | You're supposed to put it in the fridge for at least an hour |
276 | 00:14:01,039 | 00:14:02,320 | but I don't think I have the time. | but I don't think I have the time. |
277 | 00:14:02,519 | 00:14:05,879 | Hopefully it works. Never used a chill blast before. | Hopefully it works. Never used a chill blast before. |
278 | 00:14:07,919 | 00:14:10,799 | Come on! Quickly, please, please, please. | Come on! Quickly, please, please, please. |
279 | 00:14:14,080 | 00:14:15,440 | SAM: How are you doing there, Bowen? | SAM: How are you doing there, Bowen? |
280 | 00:14:15,639 | 00:14:18,000 | You're not going to give the old lady a chance, are you? | You're not going to give the old lady a chance, are you? |
281 | 00:14:18,200 | 00:14:21,440 | I try to give her a chance but... not this time. | I try to give her a chance but... not this time. |
282 | 00:14:21,639 | 00:14:24,000 | I'm feeling nervous, of course, | I'm feeling nervous, of course, |
283 | 00:14:24,200 | 00:14:25,840 | but I want to win, | but I want to win, |
284 | 00:14:26,039 | 00:14:27,399 | otherwise, you know, two times lose | otherwise, you know, two times lose |
285 | 00:14:27,600 | 00:14:30,039 | and no reputation anymore for the Lotus. | and no reputation anymore for the Lotus. |
286 | 00:14:30,240 | 00:14:32,960 | So, Chris, you walked around and you checked out | So, Chris, you walked around and you checked out |
287 | 00:14:33,159 | 00:14:35,240 | all the other home cooks and what they're doing. | all the other home cooks and what they're doing. |
288 | 00:14:35,440 | 00:14:37,200 | Does that make you a bit more confident for Bowen | Does that make you a bit more confident for Bowen |
289 | 00:14:37,399 | 00:14:38,679 | or does it make you more worried? | or does it make you more worried? |
290 | 00:14:38,879 | 00:14:40,399 | A bit more worried. Oh, really? | A bit more worried. Oh, really? |
291 | 00:14:40,600 | 00:14:43,080 | Because Sam's doing a very good job there. | Because Sam's doing a very good job there. |
292 | 00:14:43,279 | 00:14:46,279 | You're sort of worried but quietly confident in Bowen? | You're sort of worried but quietly confident in Bowen? |
293 | 00:14:47,320 | 00:14:49,720 | OK, I trust him. Bowen, how are you going? | OK, I trust him. Bowen, how are you going? |
294 | 00:14:49,919 | 00:14:51,639 | I believe in him. Pretty good, actually. | I believe in him. Pretty good, actually. |
295 | 00:14:51,840 | 00:14:53,440 | You know, you've got to bring one for the team. | You know, you've got to bring one for the team. |
296 | 00:14:53,639 | 00:14:55,399 | You've got to get one for the restaurant tonight. | You've got to get one for the restaurant tonight. |
297 | 00:14:55,600 | 00:14:57,039 | I will, I will, I will. | I will, I will, I will. |
298 | 00:14:58,720 | 00:15:00,000 | I just finished my rhubarb. | I just finished my rhubarb. |
299 | 00:15:00,200 | 00:15:01,480 | I'll let them cool down | I'll let them cool down |
300 | 00:15:01,679 | 00:15:04,399 | and, uh, jasmine tea syrup also in the fridge already | and, uh, jasmine tea syrup also in the fridge already |
301 | 00:15:04,600 | 00:15:08,000 | and, uh, just waiting the sago cook. | and, uh, just waiting the sago cook. |
302 | 00:15:08,200 | 00:15:11,440 | Because the sago, if you've never tried before, didn't have flavour. | Because the sago, if you've never tried before, didn't have flavour. |
303 | 00:15:11,639 | 00:15:13,039 | You need to add some flavour inside, | You need to add some flavour inside, |
304 | 00:15:13,240 | 00:15:15,879 | so I'll have lots of fun to play with it. | so I'll have lots of fun to play with it. |
305 | 00:15:17,519 | 00:15:18,799 | This is a pomelo. | This is a pomelo. |
306 | 00:15:19,000 | 00:15:20,960 | It's a kind of grapefruit | It's a kind of grapefruit |
307 | 00:15:21,159 | 00:15:23,919 | and, uh, I will put on like a garnish. | and, uh, I will put on like a garnish. |
308 | 00:15:24,120 | 00:15:26,879 | Also there's some crispy with the texture | Also there's some crispy with the texture |
309 | 00:15:27,080 | 00:15:29,159 | and also the flavour because it gives a sourness. | and also the flavour because it gives a sourness. |
310 | 00:15:30,200 | 00:15:31,720 | There's five minutes to go, everyone. | There's five minutes to go, everyone. |
311 | 00:15:31,919 | 00:15:33,240 | Oh, my gosh! OK. | Oh, my gosh! OK. |
312 | 00:15:33,440 | 00:15:36,039 | I have to take you off. I have no choice. | I have to take you off. I have no choice. |
313 | 00:15:40,960 | 00:15:42,720 | DAN HONG: It's looking awesome, guys. | DAN HONG: It's looking awesome, guys. |
314 | 00:15:42,919 | 00:15:45,480 | You should be on those final touches now. | You should be on those final touches now. |
315 | 00:15:47,639 | 00:15:49,039 | DAN HONG: Oh! MELISSA LEONG: Oh, go, Sam. | DAN HONG: Oh! MELISSA LEONG: Oh, go, Sam. |
316 | 00:15:49,240 | 00:15:51,000 | That's looking fantastic! Awesome. | That's looking fantastic! Awesome. |
317 | 00:16:04,720 | 00:16:06,159 | You happy? Oh, very happy. | You happy? Oh, very happy. |
318 | 00:16:06,360 | 00:16:07,679 | OK, if you're happy, I'm happy. | OK, if you're happy, I'm happy. |
319 | 00:16:07,879 | 00:16:10,519 | Station Chef Bowen, next on the pass! | Station Chef Bowen, next on the pass! |
320 | 00:16:10,720 | 00:16:13,600 | Oh, well done, Bowen. Wow, that's so beautiful. | Oh, well done, Bowen. Wow, that's so beautiful. |
321 | 00:16:19,000 | 00:16:20,720 | Let's go, Chiqui. You can do it. | Let's go, Chiqui. You can do it. |
322 | 00:16:20,919 | 00:16:23,480 | Looking fantastic. | Looking fantastic. |
323 | 00:16:23,679 | 00:16:25,960 | Beautiful, Leola. Nice one, Leola. | Beautiful, Leola. Nice one, Leola. |
324 | 00:16:35,000 | 00:16:37,720 | Chiqui, last one! Awesome. Chiqui! | Chiqui, last one! Awesome. Chiqui! |
325 | 00:16:42,399 | 00:16:44,840 | Congratulations, everyone. Yay! Well done, everybody. | Congratulations, everyone. Yay! Well done, everybody. |
326 | 00:16:45,039 | 00:16:46,600 | You did so well. (SIGHS) | You did so well. (SIGHS) |
327 | 00:16:49,679 | 00:16:54,080 | MAEVE O'MEARA: It's Chinese Week and our home cooks and Station Chef Bowen, | MAEVE O'MEARA: It's Chinese Week and our home cooks and Station Chef Bowen, |
328 | 00:16:54,279 | 00:16:57,399 | are hoping their creativity has shone through | are hoping their creativity has shone through |
329 | 00:16:57,600 | 00:16:59,519 | with their own version of sago pudding. | with their own version of sago pudding. |
330 | 00:16:59,720 | 00:17:04,039 | Blind judge Mark doesn't know who has cooked which dish | Blind judge Mark doesn't know who has cooked which dish |
331 | 00:17:04,240 | 00:17:06,000 | and is hoping these sago puddings | and is hoping these sago puddings |
332 | 00:17:06,200 | 00:17:08,880 | will bring back some childhood memories. | will bring back some childhood memories. |
333 | 00:17:09,079 | 00:17:11,359 | Hi, Mark. Hi, Dan. | Hi, Mark. Hi, Dan. |
334 | 00:17:11,559 | 00:17:14,119 | Are you ready for a trip down memory lane? | Are you ready for a trip down memory lane? |
335 | 00:17:14,319 | 00:17:15,599 | Yeah, sure am. | Yeah, sure am. |
336 | 00:17:15,799 | 00:17:18,119 | They're all so different, aren't they, Mark? What do you think? | They're all so different, aren't they, Mark? What do you think? |
337 | 00:17:18,319 | 00:17:20,599 | Impressive. I can't wait to start. | Impressive. I can't wait to start. |
338 | 00:17:25,319 | 00:17:27,799 | This is jasmine tea sago with rhubarb. | This is jasmine tea sago with rhubarb. |
339 | 00:17:29,240 | 00:17:33,839 | Doesn't it look pretty? You can see the sago too. | Doesn't it look pretty? You can see the sago too. |
340 | 00:17:34,039 | 00:17:36,599 | Beautiful and translucent, really nice. | Beautiful and translucent, really nice. |
341 | 00:17:44,359 | 00:17:45,319 | Mmm. | Mmm. |
342 | 00:17:45,519 | 00:17:47,599 | Almost went cross-eyed there. (LAUGHS) | Almost went cross-eyed there. (LAUGHS) |
343 | 00:17:47,799 | 00:17:49,920 | Right amount of sugar in that rhubarb. | Right amount of sugar in that rhubarb. |
344 | 00:17:50,119 | 00:17:52,200 | I can taste that jasmine tea. | I can taste that jasmine tea. |
345 | 00:17:52,400 | 00:17:57,359 | Pomelo just gives it that nice little burst of freshness. | Pomelo just gives it that nice little burst of freshness. |
346 | 00:17:57,559 | 00:18:01,440 | This person's turned a classic into a masterpiece. It's perfect. | This person's turned a classic into a masterpiece. It's perfect. |
347 | 00:18:01,640 | 00:18:03,279 | They've set the bar high. Setting the bar high. | They've set the bar high. Setting the bar high. |
348 | 00:18:03,480 | 00:18:05,440 | They set the bar like in the stratosphere, basically. | They set the bar like in the stratosphere, basically. |
349 | 00:18:05,640 | 00:18:08,519 | Yeah. Overall, beautiful. | Yeah. Overall, beautiful. |
350 | 00:18:10,440 | 00:18:14,640 | This is coconut, rambutan and lime sago pudding. | This is coconut, rambutan and lime sago pudding. |
351 | 00:18:14,839 | 00:18:17,480 | Wow, this looks like something that I grew up with eating. | Wow, this looks like something that I grew up with eating. |
352 | 00:18:17,680 | 00:18:22,160 | The creamy sort of sago in milk and it was full of bananas. | The creamy sort of sago in milk and it was full of bananas. |
353 | 00:18:27,000 | 00:18:29,920 | You know, this is pleasant. I like the texture. | You know, this is pleasant. I like the texture. |
354 | 00:18:31,039 | 00:18:32,799 | I'm just going to dig in here. | I'm just going to dig in here. |
355 | 00:18:37,559 | 00:18:38,920 | You can taste that lime through it. | You can taste that lime through it. |
356 | 00:18:39,119 | 00:18:40,920 | Yeah. Yep, there's definitely lime. | Yeah. Yep, there's definitely lime. |
357 | 00:18:41,119 | 00:18:46,039 | And you know instead of sugar, they added the syrup from the rambutan. | And you know instead of sugar, they added the syrup from the rambutan. |
358 | 00:18:46,240 | 00:18:47,720 | You can taste that. | You can taste that. |
359 | 00:18:47,920 | 00:18:52,640 | Really nice. It is a bit firmer but overall this is a nice dish. | Really nice. It is a bit firmer but overall this is a nice dish. |
360 | 00:18:52,839 | 00:18:56,599 | Tasty, flavoursome, it all comes together. | Tasty, flavoursome, it all comes together. |
361 | 00:18:58,440 | 00:19:00,720 | This is pandan sago pudding. | This is pandan sago pudding. |
362 | 00:19:04,200 | 00:19:06,079 | Oh, look at that. | Oh, look at that. |
363 | 00:19:09,839 | 00:19:13,440 | Mm, macadamia nuts, toasted. | Mm, macadamia nuts, toasted. |
364 | 00:19:13,640 | 00:19:15,119 | Yep. | Yep. |
365 | 00:19:15,319 | 00:19:18,200 | Look, I love this because the balance is nice, | Look, I love this because the balance is nice, |
366 | 00:19:18,400 | 00:19:20,160 | the sago on its own is just beautiful | the sago on its own is just beautiful |
367 | 00:19:20,359 | 00:19:26,000 | and the add on with this is just really, really nice. | and the add on with this is just really, really nice. |
368 | 00:19:26,200 | 00:19:27,759 | I could eat this again. | I could eat this again. |
369 | 00:19:27,960 | 00:19:30,119 | And again and again. | And again and again. |
370 | 00:19:30,319 | 00:19:32,079 | (LAUGHS) | (LAUGHS) |
371 | 00:19:33,440 | 00:19:36,279 | So this is pandan sago pudding with banana. | So this is pandan sago pudding with banana. |
372 | 00:19:36,480 | 00:19:38,039 | Ooh, banana. | Ooh, banana. |
373 | 00:19:38,240 | 00:19:41,000 | Let's dig into the sago. | Let's dig into the sago. |
374 | 00:19:41,200 | 00:19:42,880 | These are the large pearls. | These are the large pearls. |
375 | 00:19:43,079 | 00:19:44,680 | Yes. | Yes. |
376 | 00:19:51,599 | 00:19:53,759 | Tell me. It's hard. | Tell me. It's hard. |
377 | 00:19:53,960 | 00:19:55,319 | Oh. Oh. | Oh. Oh. |
378 | 00:19:55,519 | 00:19:57,640 | It hasn't been... They're still white in the middle. | It hasn't been... They're still white in the middle. |
379 | 00:19:57,839 | 00:20:00,599 | They aren't cooked. They aren't cooked at all. | They aren't cooked. They aren't cooked at all. |
380 | 00:20:00,799 | 00:20:02,440 | How disappointing. | How disappointing. |
381 | 00:20:02,640 | 00:20:04,839 | What the sago's in is gorgeous. | What the sago's in is gorgeous. |
382 | 00:20:05,039 | 00:20:06,519 | It's not overpowering. | It's not overpowering. |
383 | 00:20:06,720 | 00:20:08,039 | You know, this isn't bad. | You know, this isn't bad. |
384 | 00:20:08,240 | 00:20:09,799 | I'm going to try that on its own. | I'm going to try that on its own. |
385 | 00:20:13,680 | 00:20:16,200 | Nice little crunch to it, the outside. | Nice little crunch to it, the outside. |
386 | 00:20:16,400 | 00:20:18,759 | It's nice and firm on the inside. | It's nice and firm on the inside. |
387 | 00:20:18,960 | 00:20:20,240 | It is a disappointment | It is a disappointment |
388 | 00:20:20,440 | 00:20:22,720 | but overall this is a beautiful looking dish. | but overall this is a beautiful looking dish. |
389 | 00:20:22,920 | 00:20:25,839 | But I needed that translucent sago pearls | But I needed that translucent sago pearls |
390 | 00:20:26,039 | 00:20:28,119 | to be the hero of this dish | to be the hero of this dish |
391 | 00:20:28,319 | 00:20:30,200 | and it's just not there. | and it's just not there. |
392 | 00:20:30,400 | 00:20:33,160 | So best plate on the pass? You liked a few of these. | So best plate on the pass? You liked a few of these. |
393 | 00:20:33,359 | 00:20:34,960 | Mm. Which one are you going to choose? | Mm. Which one are you going to choose? |
394 | 00:20:35,160 | 00:20:40,319 | One stood out but you'll have to wait and see. | One stood out but you'll have to wait and see. |
395 | 00:20:47,440 | 00:20:51,039 | MAEVE O'MEARA: Restaurant Lotus's Station Chef Bowen and our home cooks | MAEVE O'MEARA: Restaurant Lotus's Station Chef Bowen and our home cooks |
396 | 00:20:51,240 | 00:20:53,359 | have put their own unique twist | have put their own unique twist |
397 | 00:20:53,559 | 00:20:57,119 | on the traditional Chinese sweet, sago pudding. | on the traditional Chinese sweet, sago pudding. |
398 | 00:20:57,319 | 00:20:59,559 | Blind judge Mark has tasted all the dishes, | Blind judge Mark has tasted all the dishes, |
399 | 00:20:59,759 | 00:21:01,680 | not knowing who has cooked them | not knowing who has cooked them |
400 | 00:21:01,880 | 00:21:04,119 | and now has to pick his favourite. | and now has to pick his favourite. |
401 | 00:21:04,319 | 00:21:07,880 | Tonight was about taking this much-loved dessert | Tonight was about taking this much-loved dessert |
402 | 00:21:08,079 | 00:21:10,599 | and elevating it to the next level. | and elevating it to the next level. |
403 | 00:21:10,799 | 00:21:12,759 | Station Chef Bowen, | Station Chef Bowen, |
404 | 00:21:12,960 | 00:21:16,960 | do you think you've done enough to get best plate on the pass? | do you think you've done enough to get best plate on the pass? |
405 | 00:21:17,160 | 00:21:19,400 | This is my first time making sago pudding | This is my first time making sago pudding |
406 | 00:21:19,599 | 00:21:22,359 | and, um, I think I did a good job. | and, um, I think I did a good job. |
407 | 00:21:22,559 | 00:21:23,839 | Well, Mark, it's up to you. | Well, Mark, it's up to you. |
408 | 00:21:24,039 | 00:21:26,119 | Which one of these beautiful plates | Which one of these beautiful plates |
409 | 00:21:26,319 | 00:21:29,200 | are you going to give best plate on the pass to tonight? | are you going to give best plate on the pass to tonight? |
410 | 00:21:29,400 | 00:21:32,599 | Look, as soon as I tasted these sago puddings, | Look, as soon as I tasted these sago puddings, |
411 | 00:21:32,799 | 00:21:36,359 | they transported me back to when I was little. | they transported me back to when I was little. |
412 | 00:21:36,559 | 00:21:39,880 | But they weren't the cheap weeknight sago puddings | But they weren't the cheap weeknight sago puddings |
413 | 00:21:40,079 | 00:21:42,119 | that I had in my childhood, | that I had in my childhood, |
414 | 00:21:42,319 | 00:21:43,960 | these were so much better. | these were so much better. |
415 | 00:21:44,160 | 00:21:47,000 | I tasted all your sago puddings | I tasted all your sago puddings |
416 | 00:21:47,200 | 00:21:50,640 | but the best plate on the pass tonight is... | but the best plate on the pass tonight is... |
417 | 00:21:57,599 | 00:21:59,359 | I've tasted all your sago puddings | I've tasted all your sago puddings |
418 | 00:21:59,559 | 00:22:02,880 | but the best plate on the pass tonight is... | but the best plate on the pass tonight is... |
419 | 00:22:08,160 | 00:22:10,480 | ..the jasmine tea sago with rhubarb. | ..the jasmine tea sago with rhubarb. |
420 | 00:22:11,920 | 00:22:14,759 | Who made this? I did it, I did. | Who made this? I did it, I did. |
421 | 00:22:14,960 | 00:22:16,480 | (LAUGHS) | (LAUGHS) |
422 | 00:22:16,680 | 00:22:18,440 | Well done. | Well done. |
423 | 00:22:18,640 | 00:22:20,039 | (ALL LAUGH) | (ALL LAUGH) |
424 | 00:22:20,240 | 00:22:23,519 | Thank you. Station Chef Bowen, congratulations. | Thank you. Station Chef Bowen, congratulations. |
425 | 00:22:23,720 | 00:22:26,279 | Thank you very much. This was amazing. | Thank you very much. This was amazing. |
426 | 00:22:26,480 | 00:22:30,559 | It's hard to make such an old-school dessert look this appealing. | It's hard to make such an old-school dessert look this appealing. |
427 | 00:22:30,759 | 00:22:37,279 | I loved the rhubarb and I love the Jasmine tea. It just made it pop. | I loved the rhubarb and I love the Jasmine tea. It just made it pop. |
428 | 00:22:37,480 | 00:22:39,960 | And the sago - perfect. | And the sago - perfect. |
429 | 00:22:40,160 | 00:22:44,519 | You've turned an old classic into a modern masterpiece, mate. Well done. | You've turned an old classic into a modern masterpiece, mate. Well done. |
430 | 00:22:44,720 | 00:22:46,680 | I think I'm really proud of myself | I think I'm really proud of myself |
431 | 00:22:46,880 | 00:22:49,440 | and also I win back the reputation for the Lotus. | and also I win back the reputation for the Lotus. |
432 | 00:22:49,640 | 00:22:53,000 | Now sadly, Mark, time for the bad news. | Now sadly, Mark, time for the bad news. |
433 | 00:22:53,200 | 00:22:57,039 | Which plate did not quite live up to your expectations? | Which plate did not quite live up to your expectations? |
434 | 00:22:57,240 | 00:23:03,680 | The plate that didn't reach the levels that I was looking for is... | The plate that didn't reach the levels that I was looking for is... |
435 | 00:23:07,200 | 00:23:09,519 | ..the pandan sago pudding. | ..the pandan sago pudding. |
436 | 00:23:09,720 | 00:23:12,079 | Who made this? I did it. | Who made this? I did it. |
437 | 00:23:12,279 | 00:23:15,160 | Chiqui. Oh! | Chiqui. Oh! |
438 | 00:23:16,759 | 00:23:20,799 | The little banana scrolls, I could have just had them on their own. | The little banana scrolls, I could have just had them on their own. |
439 | 00:23:21,000 | 00:23:23,480 | Thank you. Really, really creative. | Thank you. Really, really creative. |
440 | 00:23:23,680 | 00:23:24,519 | Thank you. | Thank you. |
441 | 00:23:24,720 | 00:23:30,720 | The sago itself, it needed a bit more time in the cooking process. | The sago itself, it needed a bit more time in the cooking process. |
442 | 00:23:30,920 | 00:23:32,799 | I don't want you to go home disappointed. | I don't want you to go home disappointed. |
443 | 00:23:33,000 | 00:23:35,119 | You should go home proud... No, I am happy. | You should go home proud... No, I am happy. |
444 | 00:23:35,319 | 00:23:36,599 | ..with your head held high. | ..with your head held high. |
445 | 00:23:36,799 | 00:23:39,160 | It's a story that I can tell my grandchildren | It's a story that I can tell my grandchildren |
446 | 00:23:39,359 | 00:23:41,480 | and it's a story that I'll be repeating | and it's a story that I'll be repeating |
447 | 00:23:41,680 | 00:23:43,480 | that I made it this far. | that I made it this far. |
448 | 00:23:43,720 | 00:23:47,440 | Thank you for sharing your passion of Chinese food with us this week. Thank you, thank you. | Thank you for sharing your passion of Chinese food with us this week. Thank you, thank you. |
449 | 00:23:47,640 | 00:23:51,279 | But congratulations restaurant Lotus and Station Chef Bowen. | But congratulations restaurant Lotus and Station Chef Bowen. |
450 | 00:23:51,480 | 00:23:52,759 | It's one all. | It's one all. |
451 | 00:23:52,960 | 00:23:55,119 | Now everyone come in and try these sagos! | Now everyone come in and try these sagos! |
452 | 00:23:59,000 | 00:24:00,599 | Wow. It's so nice! | Wow. It's so nice! |
453 | 00:24:00,799 | 00:24:02,519 | Thank you very much. Well done, champ. | Thank you very much. Well done, champ. |
454 | 00:24:02,720 | 00:24:04,680 | Thank you. That's really good. | Thank you. That's really good. |
455 | 00:24:05,720 | 00:24:10,000 | MAEVE O'MEARA: Next time on The Chefs' Line, the woks are sizzling hot... | MAEVE O'MEARA: Next time on The Chefs' Line, the woks are sizzling hot... |
456 | 00:24:10,200 | 00:24:11,279 | Ay! | Ay! |
457 | 00:24:11,480 | 00:24:13,079 | ..with Chinese stir fry. | ..with Chinese stir fry. |
458 | 00:24:13,279 | 00:24:14,920 | My family loves it. | My family loves it. |
459 | 00:24:15,119 | 00:24:17,039 | And our home cooks... Fingers crossed. | And our home cooks... Fingers crossed. |
460 | 00:24:17,240 | 00:24:20,400 | ..will be facing Lotus's sous chef, Brandon. | ..will be facing Lotus's sous chef, Brandon. |
461 | 00:24:20,599 | 00:24:22,240 | Great! Let's go! | Great! Let's go! |