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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.