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1 | 00:00:01,040 | 00:00:03,800 | MAEVE O'MEARA: It's Chinese week on The Chefs' Line, | MAEVE O'MEARA: It's Chinese week on The Chefs' Line, |
2 | 00:00:04,000 | 00:00:07,080 | and tonight, we're taking on stir fry. | and tonight, we're taking on stir fry. |
3 | 00:00:07,280 | 00:00:08,880 | My family loves it. | My family loves it. |
4 | 00:00:09,080 | 00:00:12,120 | A classic Chinese cooking technique using a wok... | A classic Chinese cooking technique using a wok... |
5 | 00:00:12,320 | 00:00:13,800 | LEOLA: Hey! | LEOLA: Hey! |
6 | 00:00:14,000 | 00:00:18,080 | ..stir fry is quick, delicious and exciting to watch. | ..stir fry is quick, delicious and exciting to watch. |
7 | 00:00:18,280 | 00:00:19,840 | MARK OLIVE: And you can smell it too. | MARK OLIVE: And you can smell it too. |
8 | 00:00:20,040 | 00:00:21,520 | It smells amazing. | It smells amazing. |
9 | 00:00:21,720 | 00:00:24,080 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:24,280 | 00:00:26,760 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:26,960 | 00:00:29,360 | against top Chinese restaurant Lotus. | against top Chinese restaurant Lotus. |
12 | 00:00:29,560 | 00:00:31,280 | CHRIS: Authentic, but a little bit different. | CHRIS: Authentic, but a little bit different. |
13 | 00:00:31,480 | 00:00:32,760 | And tonight, | And tonight, |
14 | 00:00:32,960 | 00:00:36,000 | our home cooks are facing the third stop in their chefs' line, | our home cooks are facing the third stop in their chefs' line, |
15 | 00:00:36,200 | 00:00:37,760 | sous chef Brandon. | sous chef Brandon. |
16 | 00:00:37,960 | 00:00:40,480 | Great! Yes, go. (LAUGHS) | Great! Yes, go. (LAUGHS) |
17 | 00:00:40,680 | 00:00:42,560 | As the week progresses... | As the week progresses... |
18 | 00:00:42,760 | 00:00:43,800 | Fingers crossed. | Fingers crossed. |
19 | 00:00:44,000 | 00:00:46,360 | ..the competition will escalate in difficulty | ..the competition will escalate in difficulty |
20 | 00:00:46,560 | 00:00:48,680 | from the apprentice all the way... | from the apprentice all the way... |
21 | 00:00:51,200 | 00:00:52,640 | ..to the head chef. | ..to the head chef. |
22 | 00:00:53,680 | 00:00:56,440 | Which Chinese stir fry will win them the chance | Which Chinese stir fry will win them the chance |
23 | 00:00:56,640 | 00:00:59,920 | to reach the end of the chefs' line? | to reach the end of the chefs' line? |
24 | 00:01:05,480 | 00:01:06,760 | DAN HONG: Home cooks and chefs, | DAN HONG: Home cooks and chefs, |
25 | 00:01:06,960 | 00:01:10,040 | welcome back to Chinese week in The Chefs' Line kitchen. | welcome back to Chinese week in The Chefs' Line kitchen. |
26 | 00:01:10,240 | 00:01:12,400 | Tonight, we're celebrating | Tonight, we're celebrating |
27 | 00:01:12,600 | 00:01:17,560 | possibly the most famous Chinese cooking technique ever invented. | possibly the most famous Chinese cooking technique ever invented. |
28 | 00:01:17,760 | 00:01:23,040 | It's fast, it's furious, it's stir fry. | It's fast, it's furious, it's stir fry. |
29 | 00:01:23,240 | 00:01:25,200 | But who will win best plate on the pass? | But who will win best plate on the pass? |
30 | 00:01:25,400 | 00:01:28,960 | Will it be one of you two home cooks or restaurant Lotus? | Will it be one of you two home cooks or restaurant Lotus? |
31 | 00:01:29,160 | 00:01:32,000 | May the best wok win! | May the best wok win! |
32 | 00:01:34,400 | 00:01:37,960 | Head chef Chris, restaurant Lotus, welcome back. | Head chef Chris, restaurant Lotus, welcome back. |
33 | 00:01:38,160 | 00:01:39,560 | Thank you. | Thank you. |
34 | 00:01:39,760 | 00:01:44,800 | The score's tied at the moment at 1 to you and 1 to the home cooks. | The score's tied at the moment at 1 to you and 1 to the home cooks. |
35 | 00:01:45,000 | 00:01:47,440 | The best plate on the pass is... | The best plate on the pass is... |
36 | 00:01:47,640 | 00:01:49,680 | ..the jasmine tea sago with rhubarb. | ..the jasmine tea sago with rhubarb. |
37 | 00:01:49,880 | 00:01:52,200 | Yes. I did it, I did it. | Yes. I did it, I did it. |
38 | 00:01:52,400 | 00:01:54,520 | (LAUGHTER) | (LAUGHTER) |
39 | 00:01:54,720 | 00:01:58,120 | So, head chef Chris, who's next to face the home cooks? | So, head chef Chris, who's next to face the home cooks? |
40 | 00:01:58,320 | 00:02:02,320 | Next up our line is my sous chef, Brandon. | Next up our line is my sous chef, Brandon. |
41 | 00:02:02,520 | 00:02:04,800 | Sous chef Brandon, please step up to your bench. | Sous chef Brandon, please step up to your bench. |
42 | 00:02:05,000 | 00:02:07,520 | Chefs' line, please take your seats. | Chefs' line, please take your seats. |
43 | 00:02:09,400 | 00:02:11,360 | Home cooks, tonight will decide | Home cooks, tonight will decide |
44 | 00:02:11,560 | 00:02:16,000 | which one of you will take on head chef Chris in the final. | which one of you will take on head chef Chris in the final. |
45 | 00:02:16,200 | 00:02:19,040 | Well, Melissa, you're our blind judge. | Well, Melissa, you're our blind judge. |
46 | 00:02:19,240 | 00:02:21,800 | Yes! Wok and roll! | Yes! Wok and roll! |
47 | 00:02:23,240 | 00:02:25,320 | Sous chef Brandon, home cooks, | Sous chef Brandon, home cooks, |
48 | 00:02:25,520 | 00:02:28,960 | you have sixty minutes to serve up your best stir fry. | you have sixty minutes to serve up your best stir fry. |
49 | 00:02:29,160 | 00:02:32,200 | Let's cook! CHRIS: Yay! | Let's cook! CHRIS: Yay! |
50 | 00:02:48,080 | 00:02:50,280 | Mark, I am so pumped about the stir fry - | Mark, I am so pumped about the stir fry - |
51 | 00:02:50,480 | 00:02:54,280 | arguably the most famous cooking technique to come out of China. | arguably the most famous cooking technique to come out of China. |
52 | 00:02:54,480 | 00:02:58,040 | It's about the creativity, it's about the colour, the movement, | It's about the creativity, it's about the colour, the movement, |
53 | 00:02:58,240 | 00:03:00,720 | but everything's got to be ready just to snap it straight in there. | but everything's got to be ready just to snap it straight in there. |
54 | 00:03:00,920 | 00:03:02,200 | That's right - that's right, | That's right - that's right, |
55 | 00:03:02,400 | 00:03:04,640 | because cooking in a wok is all about the high heat. | because cooking in a wok is all about the high heat. |
56 | 00:03:04,840 | 00:03:06,640 | You have to have all your ingredients ready, | You have to have all your ingredients ready, |
57 | 00:03:06,840 | 00:03:09,040 | otherwise the other ingredients that you're stir-frying | otherwise the other ingredients that you're stir-frying |
58 | 00:03:09,240 | 00:03:10,680 | is going to get burnt. | is going to get burnt. |
59 | 00:03:12,400 | 00:03:13,920 | Prawns. | Prawns. |
60 | 00:03:16,760 | 00:03:19,800 | My name's Leola. I am from Sydney. | My name's Leola. I am from Sydney. |
61 | 00:03:20,000 | 00:03:23,400 | Tonight, I'm making Szechuan stir fried prawns and gai lan. | Tonight, I'm making Szechuan stir fried prawns and gai lan. |
62 | 00:03:25,040 | 00:03:27,400 | I come from a Asian/Polynesian family. | I come from a Asian/Polynesian family. |
63 | 00:03:27,600 | 00:03:29,640 | When I cook Chinese and when I cook traditional dishes, | When I cook Chinese and when I cook traditional dishes, |
64 | 00:03:29,840 | 00:03:32,880 | it reminds me of my childhood | it reminds me of my childhood |
65 | 00:03:33,080 | 00:03:35,520 | and I just hope to recreate that for my family today. | and I just hope to recreate that for my family today. |
66 | 00:03:35,720 | 00:03:37,000 | The difference between this | The difference between this |
67 | 00:03:37,200 | 00:03:39,040 | and what... how I'd normally cook it at home | and what... how I'd normally cook it at home |
68 | 00:03:39,240 | 00:03:40,720 | is that I'm actually double cooking it. | is that I'm actually double cooking it. |
69 | 00:03:40,920 | 00:03:43,760 | So I'm deep-frying the prawns and then I'm stir-frying it together. | So I'm deep-frying the prawns and then I'm stir-frying it together. |
70 | 00:03:43,960 | 00:03:47,360 | Traditionally, the prawns are eaten shell, head and all. | Traditionally, the prawns are eaten shell, head and all. |
71 | 00:03:47,560 | 00:03:50,480 | This time I'm taking a bit of a risk. I hope it works out. | This time I'm taking a bit of a risk. I hope it works out. |
72 | 00:03:50,680 | 00:03:52,440 | I want to make it a little bit more interesting. | I want to make it a little bit more interesting. |
73 | 00:03:52,640 | 00:03:54,800 | There's going to be a lot of flavour packed in there today, | There's going to be a lot of flavour packed in there today, |
74 | 00:03:55,000 | 00:03:56,960 | so hopefully it will stand out. | so hopefully it will stand out. |
75 | 00:04:02,640 | 00:04:05,480 | My name is Sam. I'm from Adelaide. | My name is Sam. I'm from Adelaide. |
76 | 00:04:05,680 | 00:04:10,840 | Tonight, I'm cooking stir fry beef with jasmine rice. | Tonight, I'm cooking stir fry beef with jasmine rice. |
77 | 00:04:11,040 | 00:04:14,000 | I hope everybody likes it because my family loves it. | I hope everybody likes it because my family loves it. |
78 | 00:04:14,200 | 00:04:17,000 | At sixteen, I was already cooking for the family. | At sixteen, I was already cooking for the family. |
79 | 00:04:17,200 | 00:04:19,840 | Even though it was a small family, they loved my cooking - | Even though it was a small family, they loved my cooking - |
80 | 00:04:20,040 | 00:04:21,320 | that means I'm a good cook! | that means I'm a good cook! |
81 | 00:04:21,520 | 00:04:23,680 | (LAUGHS) | (LAUGHS) |
82 | 00:04:24,720 | 00:04:26,800 | I think stir fry is quite easy. | I think stir fry is quite easy. |
83 | 00:04:27,000 | 00:04:29,160 | I think I have time to do some pickle. | I think I have time to do some pickle. |
84 | 00:04:29,360 | 00:04:31,040 | I think that will go really well | I think that will go really well |
85 | 00:04:31,240 | 00:04:33,360 | with the, uh... beef that I'm cooking. | with the, uh... beef that I'm cooking. |
86 | 00:04:33,560 | 00:04:35,640 | You can do so many things with stir fry. | You can do so many things with stir fry. |
87 | 00:04:35,840 | 00:04:39,360 | It's quick, it's easy, it's tasty... | It's quick, it's easy, it's tasty... |
88 | 00:04:39,560 | 00:04:41,040 | Open up the fridge, have a look, | Open up the fridge, have a look, |
89 | 00:04:41,240 | 00:04:43,080 | "Oh, I can stir fry this," and voila. | "Oh, I can stir fry this," and voila. |
90 | 00:04:43,280 | 00:04:46,240 | It's like cooking for my family today, so I should win! | It's like cooking for my family today, so I should win! |
91 | 00:04:47,360 | 00:04:49,400 | I will ask if I could bring my wok. | I will ask if I could bring my wok. |
92 | 00:04:49,600 | 00:04:52,240 | Yes, it's a stainless steel. | Yes, it's a stainless steel. |
93 | 00:04:52,440 | 00:04:54,880 | I'm very used to getting stainless steel. | I'm very used to getting stainless steel. |
94 | 00:04:56,240 | 00:04:58,720 | It gives you that intense heat - that's what I like. | It gives you that intense heat - that's what I like. |
95 | 00:04:58,920 | 00:05:02,120 | My wok is like 29 years old. | My wok is like 29 years old. |
96 | 00:05:02,320 | 00:05:03,560 | And guess what - | And guess what - |
97 | 00:05:03,760 | 00:05:08,200 | Brandon is around that age, so here you go, Brandon. | Brandon is around that age, so here you go, Brandon. |
98 | 00:05:16,480 | 00:05:19,400 | MAEVE O'MEARA: The score is 1-all between our home cooks | MAEVE O'MEARA: The score is 1-all between our home cooks |
99 | 00:05:19,600 | 00:05:22,040 | and renowned restaurant Lotus. | and renowned restaurant Lotus. |
100 | 00:05:22,240 | 00:05:24,120 | Now it's up to sous chef Brandon | Now it's up to sous chef Brandon |
101 | 00:05:24,320 | 00:05:26,720 | to heat up the kitchen with a stir fry | to heat up the kitchen with a stir fry |
102 | 00:05:26,920 | 00:05:28,360 | to give them another win. | to give them another win. |
103 | 00:05:29,400 | 00:05:32,320 | I'm cooking, uh... kung pao chicken with, uh... steamed rice. | I'm cooking, uh... kung pao chicken with, uh... steamed rice. |
104 | 00:05:32,520 | 00:05:34,160 | I am looking forward to cook tonight | I am looking forward to cook tonight |
105 | 00:05:34,360 | 00:05:38,720 | because it's one of our most popular dish in the restaurant. | because it's one of our most popular dish in the restaurant. |
106 | 00:05:38,920 | 00:05:40,960 | The chicken must be not too very dry | The chicken must be not too very dry |
107 | 00:05:41,160 | 00:05:45,640 | and the seasoning must be bittersweet, bitter salty, | and the seasoning must be bittersweet, bitter salty, |
108 | 00:05:45,840 | 00:05:47,320 | because of the soy sauce. | because of the soy sauce. |
109 | 00:05:47,520 | 00:05:50,840 | The rice is cooking. Now I can start the chicken. | The rice is cooking. Now I can start the chicken. |
110 | 00:05:52,120 | 00:05:53,840 | I left the skin on the chicken | I left the skin on the chicken |
111 | 00:05:54,040 | 00:05:57,080 | because I like... the chicken have more flavour. | because I like... the chicken have more flavour. |
112 | 00:05:57,280 | 00:05:59,400 | Yes, I love chicken skin. | Yes, I love chicken skin. |
113 | 00:05:59,600 | 00:06:00,960 | How do you think he's going - alright? | How do you think he's going - alright? |
114 | 00:06:01,160 | 00:06:06,680 | He's very good. He's very organised, really clean and fast. | He's very good. He's very organised, really clean and fast. |
115 | 00:06:06,880 | 00:06:08,680 | He runs the stir fry section in the restaurant, | He runs the stir fry section in the restaurant, |
116 | 00:06:08,880 | 00:06:10,720 | so no doubt he's on the ball with this one. | so no doubt he's on the ball with this one. |
117 | 00:06:10,920 | 00:06:13,680 | Yes. Crossed fingers. (LAUGHS) | Yes. Crossed fingers. (LAUGHS) |
118 | 00:06:13,880 | 00:06:15,640 | (LAUGHS) | (LAUGHS) |
119 | 00:06:15,840 | 00:06:17,640 | The marinade inside is very simple. | The marinade inside is very simple. |
120 | 00:06:17,840 | 00:06:19,520 | Uh, it's, uh... soy sauce | Uh, it's, uh... soy sauce |
121 | 00:06:19,720 | 00:06:24,240 | and a bit of egg, potato starch and Shaoxing wine. | and a bit of egg, potato starch and Shaoxing wine. |
122 | 00:06:25,800 | 00:06:28,800 | If you marinate, it will give more flavour to the chicken | If you marinate, it will give more flavour to the chicken |
123 | 00:06:29,000 | 00:06:30,440 | and kind of, like, protect the chicken, | and kind of, like, protect the chicken, |
124 | 00:06:30,640 | 00:06:34,160 | because when you deep-fry it will sometimes dry out very quickly. | because when you deep-fry it will sometimes dry out very quickly. |
125 | 00:06:34,360 | 00:06:36,680 | I hope it will turn out great. (LAUGHS) | I hope it will turn out great. (LAUGHS) |
126 | 00:06:44,560 | 00:06:47,360 | With the prawns, I need to season them before I deep-fry them, | With the prawns, I need to season them before I deep-fry them, |
127 | 00:06:47,560 | 00:06:51,040 | so that goes in with cornflour, salt, sugar, Szechuan pepper, | so that goes in with cornflour, salt, sugar, Szechuan pepper, |
128 | 00:06:51,240 | 00:06:53,240 | and white pepper as well. | and white pepper as well. |
129 | 00:06:53,440 | 00:06:55,040 | So after I've peeled all of my prawns, | So after I've peeled all of my prawns, |
130 | 00:06:55,240 | 00:06:59,000 | I then put them into a zip-lock bag with all of my powder ingredients. | I then put them into a zip-lock bag with all of my powder ingredients. |
131 | 00:07:00,200 | 00:07:02,720 | I want to make sure that the flour really gets stuck onto there. | I want to make sure that the flour really gets stuck onto there. |
132 | 00:07:05,320 | 00:07:06,720 | So on the plate tonight, | So on the plate tonight, |
133 | 00:07:06,920 | 00:07:08,760 | I've got some gai lan with some oyster sauce as well, | I've got some gai lan with some oyster sauce as well, |
134 | 00:07:08,960 | 00:07:10,480 | very typical Chinese side. | very typical Chinese side. |
135 | 00:07:10,680 | 00:07:11,960 | Gai lan is a Chinese broccoli, | Gai lan is a Chinese broccoli, |
136 | 00:07:12,160 | 00:07:13,600 | so you see it in yum cha | so you see it in yum cha |
137 | 00:07:13,800 | 00:07:16,600 | or you'd see it as a side dish in most Chinese restaurants. | or you'd see it as a side dish in most Chinese restaurants. |
138 | 00:07:16,800 | 00:07:18,800 | It's just something nice and fresh to go along the side. | It's just something nice and fresh to go along the side. |
139 | 00:07:19,000 | 00:07:20,360 | To make the gai lan, | To make the gai lan, |
140 | 00:07:20,560 | 00:07:23,040 | I've cut the stalks and the leaves and I've made them separate. | I've cut the stalks and the leaves and I've made them separate. |
141 | 00:07:24,760 | 00:07:27,080 | I cook the stalks longer because they're much thicker | I cook the stalks longer because they're much thicker |
142 | 00:07:27,280 | 00:07:30,560 | and then I just drop in the leaves into the boiling water. | and then I just drop in the leaves into the boiling water. |
143 | 00:07:31,480 | 00:07:32,920 | I also on the side cook a sauce, | I also on the side cook a sauce, |
144 | 00:07:33,120 | 00:07:35,720 | so that has oyster sauce, soy sauce and sesame oil | so that has oyster sauce, soy sauce and sesame oil |
145 | 00:07:35,920 | 00:07:37,360 | and I've just warmed that through | and I've just warmed that through |
146 | 00:07:37,560 | 00:07:39,120 | so that it combines well enough together. | so that it combines well enough together. |
147 | 00:07:39,320 | 00:07:42,560 | I've cooked my gai lan, I've put hotpots on, | I've cooked my gai lan, I've put hotpots on, |
148 | 00:07:42,760 | 00:07:44,320 | heating the wok already, | heating the wok already, |
149 | 00:07:44,520 | 00:07:47,040 | um... sauce for the gai lan's ready to go. | um... sauce for the gai lan's ready to go. |
150 | 00:07:47,240 | 00:07:48,760 | I think I'm on track. | I think I'm on track. |
151 | 00:07:56,120 | 00:07:57,920 | The family all love stir fry, | The family all love stir fry, |
152 | 00:07:58,120 | 00:08:00,320 | so quite often we will go to restaurants | so quite often we will go to restaurants |
153 | 00:08:00,520 | 00:08:02,520 | and they will order the stir fry beef. | and they will order the stir fry beef. |
154 | 00:08:03,880 | 00:08:05,800 | Do you cook at home beef a lot? | Do you cook at home beef a lot? |
155 | 00:08:06,000 | 00:08:09,160 | Yes, my husband loves... Your husband and... | Yes, my husband loves... Your husband and... |
156 | 00:08:10,640 | 00:08:13,400 | I normally buy the store bought beef strips, | I normally buy the store bought beef strips, |
157 | 00:08:13,600 | 00:08:15,160 | so it's all done for you. | so it's all done for you. |
158 | 00:08:15,360 | 00:08:18,720 | Don't have to do this. So now I'm regretting. | Don't have to do this. So now I'm regretting. |
159 | 00:08:18,920 | 00:08:21,880 | So to make the marinade to season the beef, | So to make the marinade to season the beef, |
160 | 00:08:22,080 | 00:08:25,160 | all I do is add beaten eggwhite, | all I do is add beaten eggwhite, |
161 | 00:08:25,360 | 00:08:29,400 | sugar, sodium bicarb, pepper, sesame oil | sugar, sodium bicarb, pepper, sesame oil |
162 | 00:08:29,600 | 00:08:32,600 | and, uh... if you like you can add a pinch of salt | and, uh... if you like you can add a pinch of salt |
163 | 00:08:32,800 | 00:08:34,720 | if you don't want to use soy. | if you don't want to use soy. |
164 | 00:08:34,920 | 00:08:36,720 | Are you going to win? | Are you going to win? |
165 | 00:08:36,920 | 00:08:40,960 | Definitely! My suitcase has got more space for another two trophies. | Definitely! My suitcase has got more space for another two trophies. |
166 | 00:08:41,160 | 00:08:43,120 | Let's see you. Good luck. | Let's see you. Good luck. |
167 | 00:08:48,320 | 00:08:50,080 | DAN HONG: You're using prawns. | DAN HONG: You're using prawns. |
168 | 00:08:50,280 | 00:08:52,160 | I am using prawns. A bit dangerous I think. | I am using prawns. A bit dangerous I think. |
169 | 00:08:52,360 | 00:08:54,560 | Why? Because I'm cooking it twice. | Why? Because I'm cooking it twice. |
170 | 00:08:55,640 | 00:08:56,920 | Ah, so what are you doing? | Ah, so what are you doing? |
171 | 00:08:57,120 | 00:08:58,480 | I am coating them. Yep. | I am coating them. Yep. |
172 | 00:08:58,680 | 00:09:00,600 | Then I'm going to deep-fry them and then stir fry. | Then I'm going to deep-fry them and then stir fry. |
173 | 00:09:00,800 | 00:09:02,840 | Oh, yeah, well, no, that's a classic Chinese technique. | Oh, yeah, well, no, that's a classic Chinese technique. |
174 | 00:09:03,040 | 00:09:06,880 | You know, I'm trying to make sure that I cook the prawns well, | You know, I'm trying to make sure that I cook the prawns well, |
175 | 00:09:07,080 | 00:09:11,840 | but I'm hoping that the flavour, uh... outshines how they cook. | but I'm hoping that the flavour, uh... outshines how they cook. |
176 | 00:09:12,040 | 00:09:14,560 | And you just peeled them, not leaving head on or anything like that? | And you just peeled them, not leaving head on or anything like that? |
177 | 00:09:14,760 | 00:09:16,080 | No, I actually peeled them all. | No, I actually peeled them all. |
178 | 00:09:16,280 | 00:09:18,240 | I was going to leave them with the shell on, | I was going to leave them with the shell on, |
179 | 00:09:18,440 | 00:09:21,200 | 'cause I know that's how you should eat them. | 'cause I know that's how you should eat them. |
180 | 00:09:21,440 | 00:09:25,320 | But I thought I'd peel them for you today. Why? OK. | But I thought I'd peel them for you today. Why? OK. |
181 | 00:09:25,520 | 00:09:27,640 | So that Melissa can... doesn't have to get her hands dirty. | So that Melissa can... doesn't have to get her hands dirty. |
182 | 00:09:27,840 | 00:09:29,120 | I'm taking a bit of a risk, | I'm taking a bit of a risk, |
183 | 00:09:29,320 | 00:09:34,440 | so fingers crossed that she doesn't mind that the prawns are shell-less. | so fingers crossed that she doesn't mind that the prawns are shell-less. |
184 | 00:09:39,920 | 00:09:44,240 | Well, tonight, it's all about those last five to ten minutes, | Well, tonight, it's all about those last five to ten minutes, |
185 | 00:09:44,440 | 00:09:47,560 | getting that wok really hot, putting all those ingredients in, | getting that wok really hot, putting all those ingredients in, |
186 | 00:09:47,760 | 00:09:50,000 | locking in all the freshness and the flavour, | locking in all the freshness and the flavour, |
187 | 00:09:50,200 | 00:09:53,560 | and that's when this challenge starts to get really exciting. | and that's when this challenge starts to get really exciting. |
188 | 00:09:59,600 | 00:10:01,920 | MARK OLIVE: There's thirty minutes, people. Thirty minutes. | MARK OLIVE: There's thirty minutes, people. Thirty minutes. |
189 | 00:10:02,120 | 00:10:05,040 | MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. | MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. |
190 | 00:10:05,240 | 00:10:08,000 | Our two home cooks are stirring up a storm | Our two home cooks are stirring up a storm |
191 | 00:10:08,200 | 00:10:10,560 | with their very best stir fries | with their very best stir fries |
192 | 00:10:10,760 | 00:10:14,960 | up against sous chef Brandon from renowned restaurant Lotus. | up against sous chef Brandon from renowned restaurant Lotus. |
193 | 00:10:15,160 | 00:10:18,320 | They need to impress blind tasting judge Melissa, | They need to impress blind tasting judge Melissa, |
194 | 00:10:18,520 | 00:10:21,920 | who knows a great deal about classic Chinese cuisine. | who knows a great deal about classic Chinese cuisine. |
195 | 00:10:22,120 | 00:10:25,120 | MELISSA LEONG: A wok is a vessel for cooking whatever you like, | MELISSA LEONG: A wok is a vessel for cooking whatever you like, |
196 | 00:10:25,320 | 00:10:27,120 | whether or not that is a full-on crab - | whether or not that is a full-on crab - |
197 | 00:10:27,320 | 00:10:29,760 | it could be just vegetables and that can be just as wonderful. | it could be just vegetables and that can be just as wonderful. |
198 | 00:10:29,960 | 00:10:33,680 | There is this indefinable thing, wok hei, | There is this indefinable thing, wok hei, |
199 | 00:10:33,880 | 00:10:35,520 | which means "breath of wok", | which means "breath of wok", |
200 | 00:10:35,720 | 00:10:37,160 | this life force that happens | this life force that happens |
201 | 00:10:37,360 | 00:10:39,520 | when you cook on a really, really high heat, | when you cook on a really, really high heat, |
202 | 00:10:39,720 | 00:10:42,160 | translates from fire to the food | translates from fire to the food |
203 | 00:10:42,360 | 00:10:44,960 | and it just makes food taste magical. | and it just makes food taste magical. |
204 | 00:10:49,120 | 00:10:51,800 | BRANDON: Tonight I'm going to cook kung pao chicken. | BRANDON: Tonight I'm going to cook kung pao chicken. |
205 | 00:10:52,720 | 00:10:54,120 | The chicken is marinating. | The chicken is marinating. |
206 | 00:10:54,320 | 00:10:56,800 | I can start the sauce for kung pao chicken. | I can start the sauce for kung pao chicken. |
207 | 00:10:57,000 | 00:10:59,080 | The sauce is soy bean paste, | The sauce is soy bean paste, |
208 | 00:10:59,280 | 00:11:01,080 | Shanghai Worcestershire sauce, | Shanghai Worcestershire sauce, |
209 | 00:11:01,280 | 00:11:03,920 | palm sugar and Szechuan peppercorn oil, | palm sugar and Szechuan peppercorn oil, |
210 | 00:11:04,120 | 00:11:07,960 | sesame oil, chilli powder and red vinegar. | sesame oil, chilli powder and red vinegar. |
211 | 00:11:08,160 | 00:11:09,480 | CHRIS: Have you put the soy sauce in? | CHRIS: Have you put the soy sauce in? |
212 | 00:11:09,680 | 00:11:12,280 | Oh, no, I just... the soybean paste and the rock sugar. | Oh, no, I just... the soybean paste and the rock sugar. |
213 | 00:11:12,480 | 00:11:15,000 | OK. You have plenty of time. Good luck. | OK. You have plenty of time. Good luck. |
214 | 00:11:16,360 | 00:11:19,920 | I melt the palm sugar and the soybean paste. | I melt the palm sugar and the soybean paste. |
215 | 00:11:20,120 | 00:11:23,960 | Because the palm sugar is a very big piece, so it's very hard to melt, | Because the palm sugar is a very big piece, so it's very hard to melt, |
216 | 00:11:24,160 | 00:11:25,440 | so I need to melt that first | so I need to melt that first |
217 | 00:11:25,640 | 00:11:27,440 | so I can move onto the next step. | so I can move onto the next step. |
218 | 00:11:30,440 | 00:11:33,200 | WE use spiced tofu. It's not like normal tofu. | WE use spiced tofu. It's not like normal tofu. |
219 | 00:11:33,400 | 00:11:35,160 | Like, normal tofu is very soft, | Like, normal tofu is very soft, |
220 | 00:11:35,360 | 00:11:39,360 | but this one has actually had already seasoned. | but this one has actually had already seasoned. |
221 | 00:11:39,560 | 00:11:42,520 | Stir fry is all about flavour and the heat, | Stir fry is all about flavour and the heat, |
222 | 00:11:42,720 | 00:11:45,120 | the flame and the toasted flavour. | the flame and the toasted flavour. |
223 | 00:11:46,280 | 00:11:50,720 | After my chicken is marinated well, then I start cooking on the wok. | After my chicken is marinated well, then I start cooking on the wok. |
224 | 00:11:55,880 | 00:11:59,080 | LEOLA Tonight I'm making Szechuan stir fried prawns and gai lan. | LEOLA Tonight I'm making Szechuan stir fried prawns and gai lan. |
225 | 00:12:00,080 | 00:12:01,680 | Oh, this rice is horrible. | Oh, this rice is horrible. |
226 | 00:12:02,880 | 00:12:05,040 | What's happening? My rice didn't work! | What's happening? My rice didn't work! |
227 | 00:12:05,240 | 00:12:06,760 | I have to cook it again. | I have to cook it again. |
228 | 00:12:07,800 | 00:12:10,520 | After my heart sank, I decided to cook it on the stove. | After my heart sank, I decided to cook it on the stove. |
229 | 00:12:10,720 | 00:12:13,240 | OK, turn it down to really low. It's all down. | OK, turn it down to really low. It's all down. |
230 | 00:12:13,440 | 00:12:15,160 | Put this here. Oh, really? | Put this here. Oh, really? |
231 | 00:12:16,240 | 00:12:18,800 | Thankfully Dan also helped me with the rice. | Thankfully Dan also helped me with the rice. |
232 | 00:12:19,000 | 00:12:20,720 | He came and put a tea towel on the top | He came and put a tea towel on the top |
233 | 00:12:20,920 | 00:12:21,960 | and then squeezed my lid on | and then squeezed my lid on |
234 | 00:12:22,160 | 00:12:24,080 | so... to help make my rice cook faster, | so... to help make my rice cook faster, |
235 | 00:12:24,280 | 00:12:25,600 | which was really, really helpful. | which was really, really helpful. |
236 | 00:12:25,800 | 00:12:29,240 | My advice is get everything else done, plated, boom, | My advice is get everything else done, plated, boom, |
237 | 00:12:29,440 | 00:12:31,680 | so you've got like... say you've got, like, two minutes left, | so you've got like... say you've got, like, two minutes left, |
238 | 00:12:31,880 | 00:12:33,920 | then you can jump straight on this, you know what I mean? | then you can jump straight on this, you know what I mean? |
239 | 00:12:34,160 | 00:12:36,640 | So just get everything else done, OK? It's going to be OK. | So just get everything else done, OK? It's going to be OK. |
240 | 00:12:43,680 | 00:12:48,480 | SAM: Tonight, I will be cooking stir fry beef with jasmine rice. | SAM: Tonight, I will be cooking stir fry beef with jasmine rice. |
241 | 00:12:50,000 | 00:12:52,760 | So with the marinated beef, | So with the marinated beef, |
242 | 00:12:52,960 | 00:12:55,440 | I then coat it with cornflour, | I then coat it with cornflour, |
243 | 00:12:55,640 | 00:12:58,080 | just before you fry it. | just before you fry it. |
244 | 00:12:58,280 | 00:13:00,520 | Cornflour, it actually makes it crispy. | Cornflour, it actually makes it crispy. |
245 | 00:13:00,720 | 00:13:02,760 | It's not so heavy. I think it's lighter. | It's not so heavy. I think it's lighter. |
246 | 00:13:05,600 | 00:13:07,320 | So I shallow fry the beef | So I shallow fry the beef |
247 | 00:13:07,520 | 00:13:11,240 | a little bit before the actual time of putting them all together. | a little bit before the actual time of putting them all together. |
248 | 00:13:12,280 | 00:13:13,560 | Mmm, nice. Egg. | Mmm, nice. Egg. |
249 | 00:13:13,760 | 00:13:16,560 | Nice Chinese secret, huh? Yeah! | Nice Chinese secret, huh? Yeah! |
250 | 00:13:19,560 | 00:13:21,240 | Stir fry is really quite an easy dish. | Stir fry is really quite an easy dish. |
251 | 00:13:21,440 | 00:13:23,440 | You can knock something up in about fifteen minutes, | You can knock something up in about fifteen minutes, |
252 | 00:13:23,640 | 00:13:25,200 | but I wanted to make it a little bit special, | but I wanted to make it a little bit special, |
253 | 00:13:25,400 | 00:13:28,520 | so I deep-fried the prawns and then I re-fried them as well. | so I deep-fried the prawns and then I re-fried them as well. |
254 | 00:13:28,720 | 00:13:31,840 | So... I wanted to pack as much flavour in there as I could today. | So... I wanted to pack as much flavour in there as I could today. |
255 | 00:13:33,720 | 00:13:35,840 | BRANDON: I pre-cook the chicken in the fryer | BRANDON: I pre-cook the chicken in the fryer |
256 | 00:13:36,040 | 00:13:38,480 | because wok flame is very strong, | because wok flame is very strong, |
257 | 00:13:38,680 | 00:13:42,320 | so it might be cooked outside, but inside is still not cooked. | so it might be cooked outside, but inside is still not cooked. |
258 | 00:13:42,520 | 00:13:43,800 | I'll be honest - | I'll be honest - |
259 | 00:13:44,000 | 00:13:46,920 | I'm pretty intimidated about going up against sous chef Brandon, | I'm pretty intimidated about going up against sous chef Brandon, |
260 | 00:13:47,120 | 00:13:50,120 | because I know that the wok station is his specialty. | because I know that the wok station is his specialty. |
261 | 00:13:50,320 | 00:13:51,840 | He will be someone to beat. | He will be someone to beat. |
262 | 00:13:54,360 | 00:13:57,680 | Smells good in here, Dan. DAN HONG: It smells amazing. | Smells good in here, Dan. DAN HONG: It smells amazing. |
263 | 00:13:57,880 | 00:13:59,840 | There's five minutes to go! | There's five minutes to go! |
264 | 00:14:00,040 | 00:14:02,000 | So make sure the wok's hot, OK? | So make sure the wok's hot, OK? |
265 | 00:14:07,600 | 00:14:08,440 | Fingers crossed. | Fingers crossed. |
266 | 00:14:08,640 | 00:14:10,080 | Cooking with a wok is a lot of fun. | Cooking with a wok is a lot of fun. |
267 | 00:14:10,280 | 00:14:12,280 | If you haven't cooked with a wok, go and cook with a wok. | If you haven't cooked with a wok, go and cook with a wok. |
268 | 00:14:12,480 | 00:14:14,720 | It's all about heat and speed. | It's all about heat and speed. |
269 | 00:14:16,240 | 00:14:17,680 | Don't forget the dried chilli. | Don't forget the dried chilli. |
270 | 00:14:19,840 | 00:14:21,720 | Hope Melissa likes it hot! | Hope Melissa likes it hot! |
271 | 00:14:21,920 | 00:14:25,000 | To get that intense flavour of that almost smokiness, | To get that intense flavour of that almost smokiness, |
272 | 00:14:25,200 | 00:14:26,880 | needs to be super high, | needs to be super high, |
273 | 00:14:27,080 | 00:14:31,000 | and that's what they refer to as the breath of the wok | and that's what they refer to as the breath of the wok |
274 | 00:14:31,200 | 00:14:34,520 | and that's when this challenge starts to get really exciting. | and that's when this challenge starts to get really exciting. |
275 | 00:14:38,840 | 00:14:40,280 | Have you put the peanuts in? | Have you put the peanuts in? |
276 | 00:14:42,480 | 00:14:45,200 | Literally, it's all about throwing the ingredients in, | Literally, it's all about throwing the ingredients in, |
277 | 00:14:45,400 | 00:14:47,320 | tossing it through very quickly. | tossing it through very quickly. |
278 | 00:14:47,520 | 00:14:49,520 | MARK OLIVE: You can plate up whenever you like, guys. | MARK OLIVE: You can plate up whenever you like, guys. |
279 | 00:14:49,720 | 00:14:51,400 | And being ready to go. | And being ready to go. |
280 | 00:14:56,200 | 00:14:59,200 | SAM: I always do my cooking so that everything looks colourful. | SAM: I always do my cooking so that everything looks colourful. |
281 | 00:14:59,400 | 00:15:01,520 | I think it's so important to present it. | I think it's so important to present it. |
282 | 00:15:01,720 | 00:15:03,200 | Come on, Sam. | Come on, Sam. |
283 | 00:15:04,520 | 00:15:08,840 | Try my very best and put it in as elegantly as possible. | Try my very best and put it in as elegantly as possible. |
284 | 00:15:12,000 | 00:15:14,520 | BRANDON: Try to put every piece evenly - | BRANDON: Try to put every piece evenly - |
285 | 00:15:14,720 | 00:15:18,160 | like, not just one side is chicken or other side peanuts. | like, not just one side is chicken or other side peanuts. |
286 | 00:15:18,360 | 00:15:20,440 | Try to make it even and stack it up. | Try to make it even and stack it up. |
287 | 00:15:20,640 | 00:15:23,840 | And make sure when you dish up, wipe your plates around. | And make sure when you dish up, wipe your plates around. |
288 | 00:15:24,040 | 00:15:26,960 | Is there enough rice for Melissa? Give her more. | Is there enough rice for Melissa? Give her more. |
289 | 00:15:27,160 | 00:15:29,320 | Still waiting for my rice to cook. | Still waiting for my rice to cook. |
290 | 00:15:29,520 | 00:15:31,520 | I was literally waiting until the last minute there. | I was literally waiting until the last minute there. |
291 | 00:15:31,720 | 00:15:34,360 | The way that I plated my dish relied on where the rice sat, | The way that I plated my dish relied on where the rice sat, |
292 | 00:15:34,560 | 00:15:36,320 | so I literally had to wait for the end. | so I literally had to wait for the end. |
293 | 00:15:36,520 | 00:15:38,240 | My rice! | My rice! |
294 | 00:15:38,440 | 00:15:41,080 | DAN HONG: There she goes - Sam! MARK OLIVE: Go, Sam! | DAN HONG: There she goes - Sam! MARK OLIVE: Go, Sam! |
295 | 00:15:41,280 | 00:15:42,760 | Sam first up to the pass! | Sam first up to the pass! |
296 | 00:15:42,960 | 00:15:44,760 | Yay! Go! | Yay! Go! |
297 | 00:15:44,960 | 00:15:46,240 | Well done, Sam. | Well done, Sam. |
298 | 00:15:46,440 | 00:15:48,000 | SAM: I'm feeling really relieved now. | SAM: I'm feeling really relieved now. |
299 | 00:15:48,200 | 00:15:49,760 | When Melissa tries the beef, | When Melissa tries the beef, |
300 | 00:15:49,960 | 00:15:51,880 | hopefully there's enough of the sauce around it, | hopefully there's enough of the sauce around it, |
301 | 00:15:52,080 | 00:15:53,600 | because that's where the seasoning is. | because that's where the seasoning is. |
302 | 00:15:53,800 | 00:15:55,280 | Brandon, well done. | Brandon, well done. |
303 | 00:15:55,480 | 00:15:56,840 | (APPLAUSE) | (APPLAUSE) |
304 | 00:15:57,040 | 00:15:58,800 | BRANDON: I accidentally put too much chilli | BRANDON: I accidentally put too much chilli |
305 | 00:15:59,000 | 00:16:02,040 | because I think the judge looks like they love chilli. | because I think the judge looks like they love chilli. |
306 | 00:16:02,240 | 00:16:04,640 | I hope Melissa can handle a lot of spice. | I hope Melissa can handle a lot of spice. |
307 | 00:16:04,840 | 00:16:06,120 | (LAUGHS) | (LAUGHS) |
308 | 00:16:06,320 | 00:16:08,360 | Come on, Leola! LEOLA: Going, going. | Come on, Leola! LEOLA: Going, going. |
309 | 00:16:08,560 | 00:16:12,840 | Five seconds to go. Well done, Leola. | Five seconds to go. Well done, Leola. |
310 | 00:16:13,040 | 00:16:14,720 | When I saw the other dishes, | When I saw the other dishes, |
311 | 00:16:14,920 | 00:16:17,000 | I felt like I was going to a Chinese restaurant. | I felt like I was going to a Chinese restaurant. |
312 | 00:16:17,200 | 00:16:18,840 | I'm up against some stiff competition, | I'm up against some stiff competition, |
313 | 00:16:19,040 | 00:16:20,480 | and they look delicious. | and they look delicious. |
314 | 00:16:29,800 | 00:16:33,040 | MAEVE O'MEARA: Our two home cooks and Lotus' sous chef Brandon | MAEVE O'MEARA: Our two home cooks and Lotus' sous chef Brandon |
315 | 00:16:33,240 | 00:16:37,600 | have created three colourful and aromatic stir fries. | have created three colourful and aromatic stir fries. |
316 | 00:16:37,800 | 00:16:40,000 | Now it's time for blind tasting judge Melissa | Now it's time for blind tasting judge Melissa |
317 | 00:16:40,200 | 00:16:43,760 | to taste all these delectable creations to pick the best. | to taste all these delectable creations to pick the best. |
318 | 00:16:43,960 | 00:16:45,240 | Welcome back, Melissa. | Welcome back, Melissa. |
319 | 00:16:45,440 | 00:16:47,400 | Thank you very much. How did it all go tonight? | Thank you very much. How did it all go tonight? |
320 | 00:16:47,600 | 00:16:49,120 | I mean, at the beginning it was pretty calm, | I mean, at the beginning it was pretty calm, |
321 | 00:16:49,360 | 00:16:52,240 | 'cause it's all about just getting your ingredients ready, chopping them... | 'cause it's all about just getting your ingredients ready, chopping them... |
322 | 00:16:52,440 | 00:16:53,760 | And then boom, it all happened. | And then boom, it all happened. |
323 | 00:16:53,960 | 00:16:55,240 | Yeah, that is what I want to hear, | Yeah, that is what I want to hear, |
324 | 00:16:55,440 | 00:16:58,040 | because it means it'll be wok fresh. (LAUGHS) | because it means it'll be wok fresh. (LAUGHS) |
325 | 00:16:59,760 | 00:17:03,480 | This is stir fried beef with jasmine rice. | This is stir fried beef with jasmine rice. |
326 | 00:17:05,080 | 00:17:06,840 | Before even eating this I'm going to ask - | Before even eating this I'm going to ask - |
327 | 00:17:07,040 | 00:17:08,360 | this has been bicarbed, hasn't it? | this has been bicarbed, hasn't it? |
328 | 00:17:08,560 | 00:17:10,320 | A classic tenderising technique. | A classic tenderising technique. |
329 | 00:17:10,520 | 00:17:13,440 | Well, you know what, it is an ancient Chinese secret. | Well, you know what, it is an ancient Chinese secret. |
330 | 00:17:13,640 | 00:17:14,640 | That's it - | That's it - |
331 | 00:17:14,840 | 00:17:18,280 | this person is clearly showing me that they understand Chinese cooking. | this person is clearly showing me that they understand Chinese cooking. |
332 | 00:17:22,280 | 00:17:25,240 | So let's go Korean style beef there. | So let's go Korean style beef there. |
333 | 00:17:34,160 | 00:17:36,640 | The stir fry is colourful, the beef is tender, | The stir fry is colourful, the beef is tender, |
334 | 00:17:36,840 | 00:17:38,160 | the rice is a little undercooked, | the rice is a little undercooked, |
335 | 00:17:38,360 | 00:17:39,840 | but I really love this salad - | but I really love this salad - |
336 | 00:17:40,040 | 00:17:42,480 | it's really acidic, it's really refreshing and it's a nice touch. | it's really acidic, it's really refreshing and it's a nice touch. |
337 | 00:17:42,680 | 00:17:44,360 | This is a great start. | This is a great start. |
338 | 00:17:46,120 | 00:17:48,000 | MARK OLIVE: Melissa, this is kung pao chicken. | MARK OLIVE: Melissa, this is kung pao chicken. |
339 | 00:17:48,200 | 00:17:49,640 | That's a classic. | That's a classic. |
340 | 00:17:50,680 | 00:17:55,720 | It looks super glossy, and the smell coming off this is gorgeous. | It looks super glossy, and the smell coming off this is gorgeous. |
341 | 00:17:55,920 | 00:17:58,640 | I think I should just get straight into this guy. | I think I should just get straight into this guy. |
342 | 00:18:02,320 | 00:18:03,960 | Mmm. | Mmm. |
343 | 00:18:06,240 | 00:18:07,560 | Mmm. | Mmm. |
344 | 00:18:07,760 | 00:18:09,920 | This is a lovely dish. The chicken's really tender. | This is a lovely dish. The chicken's really tender. |
345 | 00:18:10,120 | 00:18:13,320 | I can tell that it's been dusted in a potato starch or a tapioca starch | I can tell that it's been dusted in a potato starch or a tapioca starch |
346 | 00:18:13,520 | 00:18:14,800 | and then fried, | and then fried, |
347 | 00:18:15,000 | 00:18:17,760 | so it kind of has that lovely outside texture | so it kind of has that lovely outside texture |
348 | 00:18:17,960 | 00:18:20,160 | and the juiciness of the meat's been sealed. | and the juiciness of the meat's been sealed. |
349 | 00:18:20,360 | 00:18:21,640 | Yum. | Yum. |
350 | 00:18:21,840 | 00:18:22,840 | It's always a good sign, | It's always a good sign, |
351 | 00:18:23,040 | 00:18:25,520 | and the great thing about that little bit of extra dusting of flour | and the great thing about that little bit of extra dusting of flour |
352 | 00:18:25,720 | 00:18:27,360 | is that it also thickens the sauce. | is that it also thickens the sauce. |
353 | 00:18:33,040 | 00:18:36,680 | The fresh and dried chillies give a lovely contrast of heats. | The fresh and dried chillies give a lovely contrast of heats. |
354 | 00:18:36,880 | 00:18:39,120 | Overall it's not a hot dish, | Overall it's not a hot dish, |
355 | 00:18:39,320 | 00:18:41,240 | but it kind of has that sweet and sour thing | but it kind of has that sweet and sour thing |
356 | 00:18:41,440 | 00:18:43,000 | that we love about kung pao chicken, | that we love about kung pao chicken, |
357 | 00:18:43,200 | 00:18:47,880 | and I think just serving it plainly with perfectly steamed rice... | and I think just serving it plainly with perfectly steamed rice... |
358 | 00:18:48,080 | 00:18:49,360 | ..master move. | ..master move. |
359 | 00:18:50,960 | 00:18:54,800 | This is Szechuan stir fried prawns and gai lan. | This is Szechuan stir fried prawns and gai lan. |
360 | 00:18:57,000 | 00:18:59,440 | Fantastic. Well, I love Szechuan food. | Fantastic. Well, I love Szechuan food. |
361 | 00:18:59,640 | 00:19:03,160 | I love that spicy, tingling, numbing kind of flavour | I love that spicy, tingling, numbing kind of flavour |
362 | 00:19:03,360 | 00:19:05,360 | that's characteristic of food from that region. | that's characteristic of food from that region. |
363 | 00:19:05,560 | 00:19:07,040 | This looks great. | This looks great. |
364 | 00:19:10,560 | 00:19:12,160 | (CRUNCH!) | (CRUNCH!) |
365 | 00:19:13,760 | 00:19:17,080 | Oh, it's nice and crunchy. It is. Really crunchy. | Oh, it's nice and crunchy. It is. Really crunchy. |
366 | 00:19:17,280 | 00:19:19,600 | I'd like to see the head of the prawn. | I'd like to see the head of the prawn. |
367 | 00:19:19,800 | 00:19:22,120 | There's nothing wrong with ripping off the head, | There's nothing wrong with ripping off the head, |
368 | 00:19:22,320 | 00:19:24,040 | sucking out the brains - | sucking out the brains - |
369 | 00:19:24,240 | 00:19:25,520 | that's where all the flavour is - | that's where all the flavour is - |
370 | 00:19:25,720 | 00:19:27,760 | and then eating the rest of the prawn. | and then eating the rest of the prawn. |
371 | 00:19:27,960 | 00:19:30,240 | I think prawn shells are gorgeous. | I think prawn shells are gorgeous. |
372 | 00:19:30,440 | 00:19:33,160 | The technique was there. This person knows what they're doing. | The technique was there. This person knows what they're doing. |
373 | 00:19:33,360 | 00:19:36,320 | I just would have liked to see the volume dial turned all the way up. | I just would have liked to see the volume dial turned all the way up. |
374 | 00:19:37,480 | 00:19:39,840 | This rice, it's not the kind of texture of rice | This rice, it's not the kind of texture of rice |
375 | 00:19:40,040 | 00:19:42,080 | I'd be looking for in a dish like this. | I'd be looking for in a dish like this. |
376 | 00:19:42,280 | 00:19:45,600 | I'd like something a bit grainier and a bit more al dente. | I'd like something a bit grainier and a bit more al dente. |
377 | 00:19:45,800 | 00:19:47,440 | I'm going to try these vegetables | I'm going to try these vegetables |
378 | 00:19:47,640 | 00:19:49,080 | because they're lovely and green | because they're lovely and green |
379 | 00:19:49,280 | 00:19:50,920 | and you should eat your greens. | and you should eat your greens. |
380 | 00:19:51,120 | 00:19:52,600 | (LAUGHS) | (LAUGHS) |
381 | 00:19:57,200 | 00:20:00,280 | Gai lan, bok choy, pak choy, wombok - | Gai lan, bok choy, pak choy, wombok - |
382 | 00:20:00,480 | 00:20:03,360 | all of those greens are classic in Chinese cuisine, | all of those greens are classic in Chinese cuisine, |
383 | 00:20:03,560 | 00:20:06,280 | and they're all delicious 'cause they're light and they're refreshing. | and they're all delicious 'cause they're light and they're refreshing. |
384 | 00:20:06,480 | 00:20:07,760 | You don't need to do a lot to them - | You don't need to do a lot to them - |
385 | 00:20:07,960 | 00:20:09,600 | just blanch and dress and you're done. | just blanch and dress and you're done. |
386 | 00:20:09,800 | 00:20:12,560 | And this is a very simple preparation, and I like it. | And this is a very simple preparation, and I like it. |
387 | 00:20:12,760 | 00:20:14,680 | I could have done with a bit more heat. | I could have done with a bit more heat. |
388 | 00:20:14,880 | 00:20:16,480 | I could have done with a bit more salt. | I could have done with a bit more salt. |
389 | 00:20:16,680 | 00:20:18,680 | But I think this was a fair attempt. | But I think this was a fair attempt. |
390 | 00:20:20,280 | 00:20:22,280 | OK, well, three dishes on the pass tonight. | OK, well, three dishes on the pass tonight. |
391 | 00:20:22,480 | 00:20:25,520 | Each are quite distinct in their own style, which is lovely to see. | Each are quite distinct in their own style, which is lovely to see. |
392 | 00:20:25,720 | 00:20:27,800 | It's only going to make it all the harder picking a winner. | It's only going to make it all the harder picking a winner. |
393 | 00:20:28,000 | 00:20:29,440 | But I'll give it a go. | But I'll give it a go. |
394 | 00:20:37,680 | 00:20:40,400 | MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. | MAEVE O'MEARA: It's Chinese week in the Chefs' Line kitchen. |
395 | 00:20:40,600 | 00:20:44,200 | Our home cooks and sous chef Brandon from restaurant Lotus | Our home cooks and sous chef Brandon from restaurant Lotus |
396 | 00:20:44,400 | 00:20:47,120 | have created three authentic stir fries. | have created three authentic stir fries. |
397 | 00:20:47,320 | 00:20:49,520 | Blind tasting judge Melissa | Blind tasting judge Melissa |
398 | 00:20:49,720 | 00:20:53,560 | has tasted all the dishes without knowing who has prepared what | has tasted all the dishes without knowing who has prepared what |
399 | 00:20:53,760 | 00:20:56,680 | and now it's time to reveal the outcome. | and now it's time to reveal the outcome. |
400 | 00:20:58,080 | 00:21:02,120 | Home cooks, you both delivered some awesome stir fries tonight - | Home cooks, you both delivered some awesome stir fries tonight - |
401 | 00:21:02,320 | 00:21:05,560 | full of colour, texture and movement. | full of colour, texture and movement. |
402 | 00:21:05,760 | 00:21:09,040 | You should all be very proud of what you put up tonight. | You should all be very proud of what you put up tonight. |
403 | 00:21:09,240 | 00:21:12,040 | But now let's find out who the winner is. | But now let's find out who the winner is. |
404 | 00:21:12,240 | 00:21:14,800 | Well, tonight, the best plate on the pass | Well, tonight, the best plate on the pass |
405 | 00:21:15,000 | 00:21:17,960 | came down to who best balanced and managed | came down to who best balanced and managed |
406 | 00:21:18,160 | 00:21:20,960 | that colour, that texture, that movement, | that colour, that texture, that movement, |
407 | 00:21:21,160 | 00:21:24,480 | but perhaps most importantly, that elusive wok hei, | but perhaps most importantly, that elusive wok hei, |
408 | 00:21:24,680 | 00:21:29,440 | that breath of wok, which really, really typifies a fantastic stir fry. | that breath of wok, which really, really typifies a fantastic stir fry. |
409 | 00:21:29,640 | 00:21:32,800 | So for me, the best plate on the pass is... | So for me, the best plate on the pass is... |
410 | 00:21:37,840 | 00:21:39,840 | Well, tonight, the best plate on the pass | Well, tonight, the best plate on the pass |
411 | 00:21:40,040 | 00:21:42,960 | came down to who best balanced and managed | came down to who best balanced and managed |
412 | 00:21:43,160 | 00:21:45,920 | that colour, that texture, that movement, | that colour, that texture, that movement, |
413 | 00:21:46,120 | 00:21:50,680 | but perhaps most importantly, that elusive wok hei, that breath of wok. | but perhaps most importantly, that elusive wok hei, that breath of wok. |
414 | 00:21:52,440 | 00:21:55,560 | So for me, the best plate on the pass is... | So for me, the best plate on the pass is... |
415 | 00:21:56,680 | 00:21:58,000 | ..the kung pao chicken. | ..the kung pao chicken. |
416 | 00:21:58,200 | 00:22:00,040 | (APPLAUSE) Who made this? | (APPLAUSE) Who made this? |
417 | 00:22:03,200 | 00:22:07,480 | I am proud today. As long as my head chef's proud, I'm proud. | I am proud today. As long as my head chef's proud, I'm proud. |
418 | 00:22:07,680 | 00:22:08,960 | I love this dish | I love this dish |
419 | 00:22:09,160 | 00:22:11,800 | because there are so many different textures to keep you interested. | because there are so many different textures to keep you interested. |
420 | 00:22:12,000 | 00:22:15,760 | Then of course all really balanced and a perfectly steamed rice. | Then of course all really balanced and a perfectly steamed rice. |
421 | 00:22:15,960 | 00:22:18,600 | A second win for restaurant Lotus. Well done. | A second win for restaurant Lotus. Well done. |
422 | 00:22:18,800 | 00:22:20,480 | Thank you so much. Thank you. | Thank you so much. Thank you. |
423 | 00:22:20,680 | 00:22:23,240 | Melissa... and I know it's tough, | Melissa... and I know it's tough, |
424 | 00:22:23,440 | 00:22:26,320 | but which plate tonight just did not deliver? | but which plate tonight just did not deliver? |
425 | 00:22:27,480 | 00:22:29,200 | Guys, first of all, each of these dishes | Guys, first of all, each of these dishes |
426 | 00:22:29,400 | 00:22:32,040 | had their own unique quality and flavour... | had their own unique quality and flavour... |
427 | 00:22:33,400 | 00:22:37,440 | ..but the dish that didn't speak to me as much this evening is... | ..but the dish that didn't speak to me as much this evening is... |
428 | 00:22:39,840 | 00:22:42,360 | ..the Szechuan stir fried prawns and gai lan. | ..the Szechuan stir fried prawns and gai lan. |
429 | 00:22:42,560 | 00:22:44,240 | Who made this? | Who made this? |
430 | 00:22:44,440 | 00:22:45,840 | Oh, Leola. | Oh, Leola. |
431 | 00:22:46,040 | 00:22:47,400 | I loved your dish, | I loved your dish, |
432 | 00:22:47,600 | 00:22:50,160 | but where Szechuan food is concerned, | but where Szechuan food is concerned, |
433 | 00:22:50,360 | 00:22:53,320 | I love that flavour dial turned right up to the max, | I love that flavour dial turned right up to the max, |
434 | 00:22:53,520 | 00:22:56,880 | and I thought you probably erred on the side of caution, perhaps. | and I thought you probably erred on the side of caution, perhaps. |
435 | 00:22:57,080 | 00:22:59,720 | I wish you'd used the whole prawn and really floored it | I wish you'd used the whole prawn and really floored it |
436 | 00:22:59,920 | 00:23:01,880 | because that could have really taken it over the edge. | because that could have really taken it over the edge. |
437 | 00:23:02,080 | 00:23:04,920 | To be standing up against wok master here | To be standing up against wok master here |
438 | 00:23:05,120 | 00:23:06,840 | and Sam over here | and Sam over here |
439 | 00:23:07,040 | 00:23:08,840 | is a really great achievement for myself, | is a really great achievement for myself, |
440 | 00:23:09,040 | 00:23:10,720 | so I'm proud of what I've put up. | so I'm proud of what I've put up. |
441 | 00:23:10,920 | 00:23:12,680 | You are really, really fantastic cook. | You are really, really fantastic cook. |
442 | 00:23:12,880 | 00:23:14,520 | Thank you so much. | Thank you so much. |
443 | 00:23:14,720 | 00:23:17,360 | So, Sam, you might have missed out on a trophy tonight, | So, Sam, you might have missed out on a trophy tonight, |
444 | 00:23:17,560 | 00:23:20,040 | but you are the last home cook standing, | but you are the last home cook standing, |
445 | 00:23:20,240 | 00:23:22,880 | which means that you have one more chance at another trophy. | which means that you have one more chance at another trophy. |
446 | 00:23:23,080 | 00:23:24,760 | SAM: Yes, that's right. (LAUGHTER) | SAM: Yes, that's right. (LAUGHTER) |
447 | 00:23:24,960 | 00:23:27,720 | Tomorrow night, you're going head to head | Tomorrow night, you're going head to head |
448 | 00:23:27,920 | 00:23:31,040 | in the final stop of the chefs' line | in the final stop of the chefs' line |
449 | 00:23:31,240 | 00:23:33,960 | with head chef Chris from Lotus restaurant. | with head chef Chris from Lotus restaurant. |
450 | 00:23:34,160 | 00:23:37,080 | I'm ready. I'm going to crank it up. Watch out, Chris! | I'm ready. I'm going to crank it up. Watch out, Chris! |
451 | 00:23:37,280 | 00:23:38,560 | (LAUGHS) | (LAUGHS) |
452 | 00:23:38,760 | 00:23:40,800 | But first things first - | But first things first - |
453 | 00:23:41,000 | 00:23:44,160 | let's celebrate all this epic stir fry on the pass here. | let's celebrate all this epic stir fry on the pass here. |
454 | 00:23:44,360 | 00:23:45,800 | Let's eat! (ALL CHEER) | Let's eat! (ALL CHEER) |
455 | 00:23:50,920 | 00:23:52,320 | This is so good. | This is so good. |
456 | 00:23:53,880 | 00:23:55,920 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
457 | 00:23:56,120 | 00:23:57,200 | Damn, it's good! | Damn, it's good! |
458 | 00:23:57,400 | 00:24:02,160 | ..it's the ultimate Chinese showdown, with fresh luxurious crab. | ..it's the ultimate Chinese showdown, with fresh luxurious crab. |
459 | 00:24:02,360 | 00:24:05,320 | Very flavoursome... you know, taste. | Very flavoursome... you know, taste. |
460 | 00:24:05,520 | 00:24:07,320 | But who will win Chinese week - | But who will win Chinese week - |
461 | 00:24:07,520 | 00:24:11,480 | head chef Chris or home cook Sam? | head chef Chris or home cook Sam? |
462 | 00:24:11,680 | 00:24:13,560 | SAM: It's not about winning or losing, you know. | SAM: It's not about winning or losing, you know. |
463 | 00:24:13,760 | 00:24:15,760 | Yeah, but I have to do my best. | Yeah, but I have to do my best. |