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1 | 00:00:01,040 | 00:00:02,840 | MELISSA LEONG: This week on The Chefs' Line... | MELISSA LEONG: This week on The Chefs' Line... |
2 | 00:00:03,040 | 00:00:04,320 | I've got a secret weapon. | I've got a secret weapon. |
3 | 00:00:04,520 | 00:00:08,280 | ..we are celebrating the invigorating flavours of Chinese cuisine. | ..we are celebrating the invigorating flavours of Chinese cuisine. |
4 | 00:00:08,480 | 00:00:10,960 | I love the punchiness of this sauce, it's killer! | I love the punchiness of this sauce, it's killer! |
5 | 00:00:11,160 | 00:00:14,600 | Four talented home cooks took on the skills of the professionals | Four talented home cooks took on the skills of the professionals |
6 | 00:00:14,800 | 00:00:16,840 | from Sydney restaurant, Lotus... | from Sydney restaurant, Lotus... |
7 | 00:00:17,040 | 00:00:19,040 | My philosophy as head chef here | My philosophy as head chef here |
8 | 00:00:19,240 | 00:00:23,160 | is let the individual ingredients shine on the plate. | is let the individual ingredients shine on the plate. |
9 | 00:00:23,360 | 00:00:27,760 | ..in a week layered in exotic flavours and Chinese tradition. | ..in a week layered in exotic flavours and Chinese tradition. |
10 | 00:00:27,960 | 00:00:30,440 | Wow, that looks so juicy. | Wow, that looks so juicy. |
11 | 00:00:30,640 | 00:00:32,200 | I'm Melissa Leong. | I'm Melissa Leong. |
12 | 00:00:32,400 | 00:00:35,120 | And tonight, I've been invited to experience an elegant menu | And tonight, I've been invited to experience an elegant menu |
13 | 00:00:35,320 | 00:00:37,040 | crafted with precision | crafted with precision |
14 | 00:00:37,240 | 00:00:40,360 | that elevates simple ingredients to extraordinary heights. | that elevates simple ingredients to extraordinary heights. |
15 | 00:00:40,560 | 00:00:42,640 | Oh, my goodness. | Oh, my goodness. |
16 | 00:00:49,720 | 00:00:52,040 | Of all the cuisines Australia has come to love, | Of all the cuisines Australia has come to love, |
17 | 00:00:52,240 | 00:00:54,680 | Chinese is perhaps the most established. | Chinese is perhaps the most established. |
18 | 00:00:54,880 | 00:00:56,560 | From country town to takeaway favourite, | From country town to takeaway favourite, |
19 | 00:00:56,760 | 00:01:01,280 | there is so much more than honey king prawns and fried rice. | there is so much more than honey king prawns and fried rice. |
20 | 00:01:01,480 | 00:01:03,080 | Full of spice and flare | Full of spice and flare |
21 | 00:01:03,280 | 00:01:05,880 | and an obsession with making every single ingredient count, | and an obsession with making every single ingredient count, |
22 | 00:01:06,080 | 00:01:07,360 | there's little wonder | there's little wonder |
23 | 00:01:07,560 | 00:01:09,600 | this cuisine has influenced food around the globe | this cuisine has influenced food around the globe |
24 | 00:01:09,800 | 00:01:11,240 | since the 15th century. | since the 15th century. |
25 | 00:01:11,440 | 00:01:14,200 | One restaurant that's presenting a fresh take on tradition | One restaurant that's presenting a fresh take on tradition |
26 | 00:01:14,400 | 00:01:18,480 | is right here at The Galeries in Sydney, welcome to Lotus. | is right here at The Galeries in Sydney, welcome to Lotus. |
27 | 00:01:18,680 | 00:01:21,720 | You know, people are used to seeing the Chinese takeaway food | You know, people are used to seeing the Chinese takeaway food |
28 | 00:01:21,920 | 00:01:25,960 | but these days, there's some new Chinese restaurants | but these days, there's some new Chinese restaurants |
29 | 00:01:26,160 | 00:01:28,160 | that are cooking something different, | that are cooking something different, |
30 | 00:01:28,360 | 00:01:32,440 | but something much, much better than the old days. | but something much, much better than the old days. |
31 | 00:01:32,640 | 00:01:34,480 | What can a diner expect when they come to Lotus? | What can a diner expect when they come to Lotus? |
32 | 00:01:34,680 | 00:01:36,040 | What is the experience here? | What is the experience here? |
33 | 00:01:36,240 | 00:01:41,280 | My cooking philosophy is simple, I think always simple is the best. | My cooking philosophy is simple, I think always simple is the best. |
34 | 00:01:41,480 | 00:01:43,920 | So in my mind if I want to create one dish, | So in my mind if I want to create one dish, |
35 | 00:01:44,120 | 00:01:47,640 | of course the simple way first and then what's the meat? | of course the simple way first and then what's the meat? |
36 | 00:01:47,840 | 00:01:49,880 | What's the poultry, what's the fish? | What's the poultry, what's the fish? |
37 | 00:01:50,080 | 00:01:56,680 | And then layer on the texture, the flavour and also healthy. | And then layer on the texture, the flavour and also healthy. |
38 | 00:01:58,320 | 00:01:59,760 | Chris has created a menu | Chris has created a menu |
39 | 00:01:59,960 | 00:02:02,760 | that combines classic Chinese flavour profiles | that combines classic Chinese flavour profiles |
40 | 00:02:02,960 | 00:02:06,480 | with the best of Australian produce. | with the best of Australian produce. |
41 | 00:02:06,680 | 00:02:09,240 | Today, he's going to prepare a celebratory dish | Today, he's going to prepare a celebratory dish |
42 | 00:02:09,440 | 00:02:13,520 | that makes a hero of the king of crustaceans. | that makes a hero of the king of crustaceans. |
43 | 00:02:13,720 | 00:02:17,080 | I'm going to make lobster with XO sauce, homemade XO sauce. | I'm going to make lobster with XO sauce, homemade XO sauce. |
44 | 00:02:17,280 | 00:02:19,840 | Oh, Chris you're about to make me very, very happy. | Oh, Chris you're about to make me very, very happy. |
45 | 00:02:21,720 | 00:02:24,040 | This dish comes from Canton, from Hong Kong | This dish comes from Canton, from Hong Kong |
46 | 00:02:24,240 | 00:02:27,960 | because they are the best cook lobster. | because they are the best cook lobster. |
47 | 00:02:28,160 | 00:02:32,560 | But in Galerie I like to make XO sauce, that means we made our own. | But in Galerie I like to make XO sauce, that means we made our own. |
48 | 00:02:32,800 | 00:02:37,240 | Two things I love when it comes to Chinese food, lobster... Yes, me too. | Two things I love when it comes to Chinese food, lobster... Yes, me too. |
49 | 00:02:37,440 | 00:02:39,720 | ..because it's such a luxury, we're very very lucky to have it. | ..because it's such a luxury, we're very very lucky to have it. |
50 | 00:02:39,920 | 00:02:41,760 | And I love XO. | And I love XO. |
51 | 00:02:42,000 | 00:02:44,480 | And this is an XO that you make yourself. Yes. | And this is an XO that you make yourself. Yes. |
52 | 00:02:44,680 | 00:02:48,520 | XO is a blending of the fine Chinese sauce. | XO is a blending of the fine Chinese sauce. |
53 | 00:02:48,720 | 00:02:50,600 | Tell me what goes into your XO here at Lotus. | Tell me what goes into your XO here at Lotus. |
54 | 00:02:50,800 | 00:02:55,920 | The ingredients is dried scallops, dried shrimp, garlic, red chilli, | The ingredients is dried scallops, dried shrimp, garlic, red chilli, |
55 | 00:02:56,120 | 00:02:58,560 | onion, capsicum. | onion, capsicum. |
56 | 00:02:58,760 | 00:03:00,800 | And let's cook this lobster. So, what comes first? | And let's cook this lobster. So, what comes first? |
57 | 00:03:01,000 | 00:03:04,760 | We're going to put a lot of oil in it, just vegetable oil. | We're going to put a lot of oil in it, just vegetable oil. |
58 | 00:03:04,960 | 00:03:06,560 | We wait for the oil to be hot. | We wait for the oil to be hot. |
59 | 00:03:06,800 | 00:03:09,440 | So meanwhile, can you pass me the lobster? OK. | So meanwhile, can you pass me the lobster? OK. |
60 | 00:03:09,640 | 00:03:10,920 | So, now... | So, now... |
61 | 00:03:11,160 | 00:03:14,200 | This is a fresh lobster that you've, um, just dispatched. Yes. | This is a fresh lobster that you've, um, just dispatched. Yes. |
62 | 00:03:14,400 | 00:03:15,920 | OK. | OK. |
63 | 00:03:16,120 | 00:03:18,400 | Now we have to put it in the potato starch | Now we have to put it in the potato starch |
64 | 00:03:18,600 | 00:03:21,720 | so when you fry, it block the moist. | so when you fry, it block the moist. |
65 | 00:03:21,920 | 00:03:26,080 | So, the potato starch stops the water in the lobster | So, the potato starch stops the water in the lobster |
66 | 00:03:26,320 | 00:03:30,600 | from hitting the oil, which would cause it to not fry properly, is that right? | from hitting the oil, which would cause it to not fry properly, is that right? |
67 | 00:03:30,800 | 00:03:34,040 | I really like that you explain. Aww. Thank you. | I really like that you explain. Aww. Thank you. |
68 | 00:03:34,240 | 00:03:37,920 | Frying seals the lobster to ensure the delicate meat isn't overdone | Frying seals the lobster to ensure the delicate meat isn't overdone |
69 | 00:03:38,120 | 00:03:39,840 | during the second stage of cooking. | during the second stage of cooking. |
70 | 00:03:40,040 | 00:03:44,040 | And look at that beautiful colour change of the lobster shell | And look at that beautiful colour change of the lobster shell |
71 | 00:03:44,240 | 00:03:47,880 | going from that sort of, uh, I guess almost grey-ish colour | going from that sort of, uh, I guess almost grey-ish colour |
72 | 00:03:48,080 | 00:03:51,280 | to that bright orange, beautiful. | to that bright orange, beautiful. |
73 | 00:03:54,680 | 00:03:57,560 | You know, I think when people see this much oil they kind of freak out | You know, I think when people see this much oil they kind of freak out |
74 | 00:03:57,760 | 00:04:00,200 | and think it's unhealthy but it's not, is it? | and think it's unhealthy but it's not, is it? |
75 | 00:04:00,400 | 00:04:01,880 | It's not because the oil is hot | It's not because the oil is hot |
76 | 00:04:02,080 | 00:04:05,760 | and then once we fry these quickly and then we strain it. | and then once we fry these quickly and then we strain it. |
77 | 00:04:05,960 | 00:04:07,680 | Yep. It's not much oil. | Yep. It's not much oil. |
78 | 00:04:07,880 | 00:04:10,200 | I mean, you can see how dry that already looks. | I mean, you can see how dry that already looks. |
79 | 00:04:10,400 | 00:04:14,000 | You know, it doesn't look like it's sort of soaked in oil at all. | You know, it doesn't look like it's sort of soaked in oil at all. |
80 | 00:04:14,200 | 00:04:16,680 | And the other thing is clean oil. | And the other thing is clean oil. |
81 | 00:04:18,080 | 00:04:22,200 | Chris now starts to create the base of the sauce with chilli, garlic, | Chris now starts to create the base of the sauce with chilli, garlic, |
82 | 00:04:22,400 | 00:04:25,760 | spring onion and a very traditional Chinese ingredient. | spring onion and a very traditional Chinese ingredient. |
83 | 00:04:25,960 | 00:04:29,000 | What was that that you just added in? | What was that that you just added in? |
84 | 00:04:29,200 | 00:04:32,280 | Yeah, this is Chinese cooking wine. Uh-uh, Shaoxing. | Yeah, this is Chinese cooking wine. Uh-uh, Shaoxing. |
85 | 00:04:32,480 | 00:04:34,360 | Yes, one of our main ingredients. OK. | Yes, one of our main ingredients. OK. |
86 | 00:04:34,560 | 00:04:37,800 | XO sauce. Wow. | XO sauce. Wow. |
87 | 00:04:38,000 | 00:04:40,320 | Be generous, and then chicken stock. | Be generous, and then chicken stock. |
88 | 00:04:40,520 | 00:04:43,160 | If you cook it at home, you can use water, it's fine. | If you cook it at home, you can use water, it's fine. |
89 | 00:04:43,400 | 00:04:46,120 | But chicken stock adds a lot more flavour. Yes. | But chicken stock adds a lot more flavour. Yes. |
90 | 00:04:46,320 | 00:04:48,160 | Now, my favourite ingredients. | Now, my favourite ingredients. |
91 | 00:04:48,360 | 00:04:49,840 | What is it? Salt. | What is it? Salt. |
92 | 00:04:50,040 | 00:04:52,240 | Salt! Super important. | Salt! Super important. |
93 | 00:04:52,440 | 00:04:54,760 | I think salt for me is the king of the seasoning | I think salt for me is the king of the seasoning |
94 | 00:04:54,960 | 00:04:57,640 | because tasty but not rich. | because tasty but not rich. |
95 | 00:04:57,840 | 00:04:59,880 | Yeah, yeah. Keeps the purity of flavour. | Yeah, yeah. Keeps the purity of flavour. |
96 | 00:05:00,080 | 00:05:01,880 | Yes, yes I love you. (CHUCKLES) | Yes, yes I love you. (CHUCKLES) |
97 | 00:05:02,080 | 00:05:04,200 | So, we have a little bit of soy and not too much soy. | So, we have a little bit of soy and not too much soy. |
98 | 00:05:04,440 | 00:05:07,000 | Dark soy or... It's light soy. Light soy. | Dark soy or... It's light soy. Light soy. |
99 | 00:05:07,200 | 00:05:11,160 | And then palm sugar. Palm sugar has much more flavour than white sugar. | And then palm sugar. Palm sugar has much more flavour than white sugar. |
100 | 00:05:11,360 | 00:05:14,080 | Yes, a really good quality palm sugar tastes like caramel. | Yes, a really good quality palm sugar tastes like caramel. |
101 | 00:05:15,840 | 00:05:20,560 | Lobster always a luxury, crab fish for Chinese, we all love lobsters. | Lobster always a luxury, crab fish for Chinese, we all love lobsters. |
102 | 00:05:22,520 | 00:05:26,880 | The key is the timing, you cannot overcook the lobster, | The key is the timing, you cannot overcook the lobster, |
103 | 00:05:27,080 | 00:05:29,000 | it just has to be perfect. | it just has to be perfect. |
104 | 00:05:29,200 | 00:05:34,160 | Well, I love how much movement and life cooking with a wok has. | Well, I love how much movement and life cooking with a wok has. |
105 | 00:05:34,360 | 00:05:36,360 | Ready? Yes! | Ready? Yes! |
106 | 00:05:36,560 | 00:05:38,800 | I reckon that piece right there has my name on it | I reckon that piece right there has my name on it |
107 | 00:05:39,000 | 00:05:41,040 | and that piece there has your name on it. | and that piece there has your name on it. |
108 | 00:05:42,600 | 00:05:46,880 | And, uh, everything on the plate, eat. Yes. | And, uh, everything on the plate, eat. Yes. |
109 | 00:05:47,080 | 00:05:50,920 | This is Wok Fried Lobster with XO Sauce. | This is Wok Fried Lobster with XO Sauce. |
110 | 00:05:51,120 | 00:05:52,760 | Oh, my goodness. | Oh, my goodness. |
111 | 00:05:52,960 | 00:05:54,800 | Please enjoy the lobster. I will. | Please enjoy the lobster. I will. |
112 | 00:05:55,920 | 00:05:58,760 | I need to find you a piece... with your name on it. | I need to find you a piece... with your name on it. |
113 | 00:05:58,960 | 00:06:02,840 | Oh, does this one have my name on it? This one. Oh... | Oh, does this one have my name on it? This one. Oh... |
114 | 00:06:07,400 | 00:06:10,920 | Oh, Chris, you know how to spoil a girl. Wow. | Oh, Chris, you know how to spoil a girl. Wow. |
115 | 00:06:13,720 | 00:06:15,800 | The flavour of the XO is sort of really rich, | The flavour of the XO is sort of really rich, |
116 | 00:06:16,000 | 00:06:19,920 | um, the spice is kind of a slow-burning kind of spice, | um, the spice is kind of a slow-burning kind of spice, |
117 | 00:06:20,120 | 00:06:21,960 | you get the ginger, the shallots, | you get the ginger, the shallots, |
118 | 00:06:22,160 | 00:06:26,200 | the, you know, the garlic in there, everything's so fragrant and light. | the, you know, the garlic in there, everything's so fragrant and light. |
119 | 00:06:26,400 | 00:06:29,680 | I think Chinese cooking is all about striving for harmony. | I think Chinese cooking is all about striving for harmony. |
120 | 00:06:29,880 | 00:06:32,280 | And in a dish like this it's testament to your skill, | And in a dish like this it's testament to your skill, |
121 | 00:06:32,480 | 00:06:34,320 | this is a dish of perfect harmony. | this is a dish of perfect harmony. |
122 | 00:06:34,520 | 00:06:36,000 | Thank you, lovely. | Thank you, lovely. |
123 | 00:06:41,840 | 00:06:45,800 | It's Chinese Week, and I'm at Lotus The Galeries in Sydney. | It's Chinese Week, and I'm at Lotus The Galeries in Sydney. |
124 | 00:06:46,000 | 00:06:47,720 | Here, head chef Chris Yen and his team | Here, head chef Chris Yen and his team |
125 | 00:06:47,920 | 00:06:51,920 | cook modern interpretations of some regional Chinese favourites. | cook modern interpretations of some regional Chinese favourites. |
126 | 00:06:52,120 | 00:06:55,520 | I'm from Shanghai so I use Shanghainese food as a base | I'm from Shanghai so I use Shanghainese food as a base |
127 | 00:06:55,720 | 00:06:59,240 | but also I like Szechuan food, that means hot and spicy | but also I like Szechuan food, that means hot and spicy |
128 | 00:06:59,440 | 00:07:02,960 | and the Hunan, it's hot and then fermented | and the Hunan, it's hot and then fermented |
129 | 00:07:03,160 | 00:07:07,320 | so just I have to eat a lot and then create a new menu. | so just I have to eat a lot and then create a new menu. |
130 | 00:07:09,360 | 00:07:11,080 | There's a noodle dish on the Lotus menu | There's a noodle dish on the Lotus menu |
131 | 00:07:11,280 | 00:07:14,080 | that hails from the streets of Szechuan province, | that hails from the streets of Szechuan province, |
132 | 00:07:14,280 | 00:07:16,920 | and it's a dish best served cold. | and it's a dish best served cold. |
133 | 00:07:17,120 | 00:07:19,120 | Apprentice Kevin is going to show me how it's done. | Apprentice Kevin is going to show me how it's done. |
134 | 00:07:19,320 | 00:07:21,520 | Hi, Kevin, how are you? Hi. How are you? | Hi, Kevin, how are you? Hi. How are you? |
135 | 00:07:21,720 | 00:07:25,120 | Good to see you. What are we making today? | Good to see you. What are we making today? |
136 | 00:07:25,320 | 00:07:27,440 | I'm making Lotus Signature Crystal Noodle | I'm making Lotus Signature Crystal Noodle |
137 | 00:07:27,640 | 00:07:31,440 | with chilli, black vinegar and peanuts. | with chilli, black vinegar and peanuts. |
138 | 00:07:31,640 | 00:07:33,240 | So, I'm from Malaysia. | So, I'm from Malaysia. |
139 | 00:07:33,440 | 00:07:37,000 | Most of Malaysian parents is very traditional, | Most of Malaysian parents is very traditional, |
140 | 00:07:37,200 | 00:07:43,640 | They don't really want their kids to do cooking as a job. | They don't really want their kids to do cooking as a job. |
141 | 00:07:43,840 | 00:07:48,160 | So, after, like, two years of studies, I finished my diplomas, | So, after, like, two years of studies, I finished my diplomas, |
142 | 00:07:48,360 | 00:07:52,840 | I tell my parents that I want to do cooking, they let me go. | I tell my parents that I want to do cooking, they let me go. |
143 | 00:07:55,240 | 00:07:56,520 | After around 15 minutes, | After around 15 minutes, |
144 | 00:07:56,720 | 00:07:59,160 | the consistency of the mung bean powder and water | the consistency of the mung bean powder and water |
145 | 00:07:59,360 | 00:08:01,440 | has completely changed. | has completely changed. |
146 | 00:08:01,640 | 00:08:06,480 | So, it's gone from flour and water to this... it's almost like a... | So, it's gone from flour and water to this... it's almost like a... |
147 | 00:08:06,720 | 00:08:09,720 | Starchy. Like a glue, it's just starch, isn't it? | Starchy. Like a glue, it's just starch, isn't it? |
148 | 00:08:09,920 | 00:08:12,720 | Once the mixture has reached the desired firm consistency, | Once the mixture has reached the desired firm consistency, |
149 | 00:08:12,920 | 00:08:15,040 | it's decanted into a container. | it's decanted into a container. |
150 | 00:08:15,240 | 00:08:17,480 | At this point you're not adding any flavours or anything, | At this point you're not adding any flavours or anything, |
151 | 00:08:17,680 | 00:08:19,880 | this is just the starch and the water? | this is just the starch and the water? |
152 | 00:08:20,120 | 00:08:23,280 | You only use the flavour in the dressing. Oh, OK. | You only use the flavour in the dressing. Oh, OK. |
153 | 00:08:23,480 | 00:08:24,760 | So it's just the textures. | So it's just the textures. |
154 | 00:08:25,000 | 00:08:28,360 | These noodles are just a vehicle for the flavours of this dish. Yep. | These noodles are just a vehicle for the flavours of this dish. Yep. |
155 | 00:08:28,560 | 00:08:30,560 | Then it's placed into the fridge to set. | Then it's placed into the fridge to set. |
156 | 00:08:32,040 | 00:08:33,520 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
157 | 00:08:33,720 | 00:08:36,920 | apprentice Kevin stepped up to take on four home cooks | apprentice Kevin stepped up to take on four home cooks |
158 | 00:08:37,120 | 00:08:39,080 | in a battle of the dumplings. | in a battle of the dumplings. |
159 | 00:08:39,280 | 00:08:40,720 | Well done. | Well done. |
160 | 00:08:40,920 | 00:08:42,200 | Kevin's were boiled, | Kevin's were boiled, |
161 | 00:08:42,400 | 00:08:44,640 | but steaming and frying was the winning combination | but steaming and frying was the winning combination |
162 | 00:08:44,840 | 00:08:46,120 | for home cook Sam. | for home cook Sam. |
163 | 00:08:46,320 | 00:08:48,120 | No way. | No way. |
164 | 00:08:49,280 | 00:08:52,640 | Head Chef Chris, how do you think apprentice chef Kevin went? | Head Chef Chris, how do you think apprentice chef Kevin went? |
165 | 00:08:52,840 | 00:08:56,320 | Actually he did quite a good job for his first time make dumplings, | Actually he did quite a good job for his first time make dumplings, |
166 | 00:08:56,520 | 00:08:58,000 | I'm very happy. | I'm very happy. |
167 | 00:08:58,200 | 00:09:00,720 | Back in the kitchen, the mung bean paste has set | Back in the kitchen, the mung bean paste has set |
168 | 00:09:00,920 | 00:09:03,040 | and it's time to form the noodles. | and it's time to form the noodles. |
169 | 00:09:04,240 | 00:09:08,280 | Uh, I need to slice it up with this special slicers. | Uh, I need to slice it up with this special slicers. |
170 | 00:09:09,720 | 00:09:11,000 | A bit messy. | A bit messy. |
171 | 00:09:11,200 | 00:09:14,920 | Chinese noodles vary wildly depending on region, ingredients, | Chinese noodles vary wildly depending on region, ingredients, |
172 | 00:09:15,120 | 00:09:17,920 | shape, width or manner of preparation. | shape, width or manner of preparation. |
173 | 00:09:18,120 | 00:09:20,000 | Very easy. That looks pretty easy. | Very easy. That looks pretty easy. |
174 | 00:09:20,200 | 00:09:22,000 | It's kind of like a grater. | It's kind of like a grater. |
175 | 00:09:22,200 | 00:09:23,600 | Alright, let's see if I can do it. | Alright, let's see if I can do it. |
176 | 00:09:23,800 | 00:09:27,920 | The earliest record of noodles goes back as far as 250 BC | The earliest record of noodles goes back as far as 250 BC |
177 | 00:09:28,120 | 00:09:30,080 | and the Han dynasty. | and the Han dynasty. |
178 | 00:09:30,280 | 00:09:32,120 | They're as popular now as they were then | They're as popular now as they were then |
179 | 00:09:32,320 | 00:09:36,400 | and have been adopted by neighbouring cuisines throughout South-East Asia. | and have been adopted by neighbouring cuisines throughout South-East Asia. |
180 | 00:09:38,040 | 00:09:40,120 | The noodles are then steamed for about a minute | The noodles are then steamed for about a minute |
181 | 00:09:40,320 | 00:09:42,640 | which transforms their appearance. | which transforms their appearance. |
182 | 00:09:43,960 | 00:09:48,320 | I like how the cooked noodles have become a bit translucent | I like how the cooked noodles have become a bit translucent |
183 | 00:09:48,520 | 00:09:50,280 | so you can actually kind of see through them. | so you can actually kind of see through them. |
184 | 00:09:50,480 | 00:09:52,000 | See through. | See through. |
185 | 00:09:52,200 | 00:09:55,440 | It's like jelly. Uh, it's a bit like jelly. | It's like jelly. Uh, it's a bit like jelly. |
186 | 00:09:55,640 | 00:09:58,440 | OK. So, you're letting those cool now. | OK. So, you're letting those cool now. |
187 | 00:09:58,640 | 00:10:02,960 | I like to make complex food look simple, | I like to make complex food look simple, |
188 | 00:10:03,160 | 00:10:04,840 | but it's hard work behind that dish | but it's hard work behind that dish |
189 | 00:10:05,040 | 00:10:09,280 | but when you taste it you think, "Oh, that's complex | but when you taste it you think, "Oh, that's complex |
190 | 00:10:09,480 | 00:10:12,320 | "but I don't know, it looks simple on the plate." | "but I don't know, it looks simple on the plate." |
191 | 00:10:12,520 | 00:10:15,320 | So, first we put the noodles. | So, first we put the noodles. |
192 | 00:10:18,200 | 00:10:22,240 | Our portion is, like, one handful and a half. Uh-huh. | Our portion is, like, one handful and a half. Uh-huh. |
193 | 00:10:22,440 | 00:10:23,440 | And put the dressing on. | And put the dressing on. |
194 | 00:10:23,640 | 00:10:25,600 | Black vinegar is aged | Black vinegar is aged |
195 | 00:10:25,800 | 00:10:28,920 | to give a malty, woody and smoky depth to its flavour. | to give a malty, woody and smoky depth to its flavour. |
196 | 00:10:29,120 | 00:10:32,960 | Two spoons, coriander, coriander roots. | Two spoons, coriander, coriander roots. |
197 | 00:10:33,160 | 00:10:37,960 | I love Szechuan food because it has a lot of texture as well. | I love Szechuan food because it has a lot of texture as well. |
198 | 00:10:38,160 | 00:10:39,440 | Cucumbers. | Cucumbers. |
199 | 00:10:39,640 | 00:10:41,080 | Beautiful. | Beautiful. |
200 | 00:10:42,480 | 00:10:45,320 | They're almost like noodles as well. Yep. | They're almost like noodles as well. Yep. |
201 | 00:10:45,520 | 00:10:47,520 | Roasted peanuts. | Roasted peanuts. |
202 | 00:10:52,040 | 00:10:53,800 | And finish up with chilli oil. Oh, wow. | And finish up with chilli oil. Oh, wow. |
203 | 00:10:55,440 | 00:10:56,720 | That's it. | That's it. |
204 | 00:10:56,920 | 00:10:59,600 | So, this is our Lotus Signature Crystal Noodles | So, this is our Lotus Signature Crystal Noodles |
205 | 00:10:59,800 | 00:11:02,680 | with chilli, black vinegar and peanuts. | with chilli, black vinegar and peanuts. |
206 | 00:11:02,880 | 00:11:04,920 | Well, I love Szechuan food, so I can't wait to tuck in. | Well, I love Szechuan food, so I can't wait to tuck in. |
207 | 00:11:05,120 | 00:11:09,000 | I can already smell the chilli oil and the Szechuan pepper. | I can already smell the chilli oil and the Szechuan pepper. |
208 | 00:11:16,040 | 00:11:18,000 | Mmm... | Mmm... |
209 | 00:11:19,840 | 00:11:22,880 | It's such a beautiful dish, it's so fresh. | It's such a beautiful dish, it's so fresh. |
210 | 00:11:23,080 | 00:11:25,680 | I think people really think of Szechuan food | I think people really think of Szechuan food |
211 | 00:11:25,880 | 00:11:29,720 | as being hot and spicy and fried and this is cooling and refreshing | as being hot and spicy and fried and this is cooling and refreshing |
212 | 00:11:29,920 | 00:11:31,760 | and, uh, the perfect way to start a meal. | and, uh, the perfect way to start a meal. |
213 | 00:11:31,960 | 00:11:33,400 | Thank you very much. | Thank you very much. |
214 | 00:11:42,840 | 00:11:45,120 | It's Chinese Week and I'm at Lotus. | It's Chinese Week and I'm at Lotus. |
215 | 00:11:45,320 | 00:11:49,240 | Head chef Chris Yen was born and raised in China by his grandparents | Head chef Chris Yen was born and raised in China by his grandparents |
216 | 00:11:49,440 | 00:11:53,000 | and lived the simple life in a small village outside of Shanghai. | and lived the simple life in a small village outside of Shanghai. |
217 | 00:11:53,200 | 00:11:57,280 | His earliest food memories continue to influence his cooking to this day. | His earliest food memories continue to influence his cooking to this day. |
218 | 00:11:57,480 | 00:12:00,000 | All my childhood life was very simple. | All my childhood life was very simple. |
219 | 00:12:00,200 | 00:12:02,920 | And, um, my grandparents cook for me, | And, um, my grandparents cook for me, |
220 | 00:12:03,120 | 00:12:06,120 | everything from fresh from the garden | everything from fresh from the garden |
221 | 00:12:06,320 | 00:12:10,040 | so not much meat, not much poultry, mostly vegetables. | so not much meat, not much poultry, mostly vegetables. |
222 | 00:12:10,240 | 00:12:12,600 | A favourite yet humble ingredient | A favourite yet humble ingredient |
223 | 00:12:12,800 | 00:12:14,960 | that Chris loves to cook with are mushrooms. | that Chris loves to cook with are mushrooms. |
224 | 00:12:15,160 | 00:12:17,480 | What are we making with these gorgeous mushrooms, today? | What are we making with these gorgeous mushrooms, today? |
225 | 00:12:17,720 | 00:12:19,560 | Um, we're going to make the mixed mushroom dish Yep. | Um, we're going to make the mixed mushroom dish Yep. |
226 | 00:12:19,800 | 00:12:22,360 | With king brown mushrooms, Swiss brown Yep. | With king brown mushrooms, Swiss brown Yep. |
227 | 00:12:22,560 | 00:12:25,920 | And then the button mushrooms and then dried tea tree mushrooms, | And then the button mushrooms and then dried tea tree mushrooms, |
228 | 00:12:26,120 | 00:12:29,720 | very strong, very earthy mushroom flavour. | very strong, very earthy mushroom flavour. |
229 | 00:12:29,920 | 00:12:32,800 | This is the black fungus. I love black fungus. | This is the black fungus. I love black fungus. |
230 | 00:12:33,000 | 00:12:35,400 | Also, you can eat as a salad. Yes. | Also, you can eat as a salad. Yes. |
231 | 00:12:35,600 | 00:12:38,680 | And then we have this one, sawtooth coriander, | And then we have this one, sawtooth coriander, |
232 | 00:12:38,880 | 00:12:42,040 | it's very strong in flavour. | it's very strong in flavour. |
233 | 00:12:42,240 | 00:12:45,600 | Sawtooth coriander, called pak chi farang, | Sawtooth coriander, called pak chi farang, |
234 | 00:12:45,800 | 00:12:47,320 | I think it's a Vietnamese ingredients, | I think it's a Vietnamese ingredients, |
235 | 00:12:47,520 | 00:12:52,400 | it gives them another kick of the flavour, it is so good. | it gives them another kick of the flavour, it is so good. |
236 | 00:12:54,800 | 00:12:56,920 | This week, Chris was in a crab celebration | This week, Chris was in a crab celebration |
237 | 00:12:57,120 | 00:12:59,640 | against the best of the home cooks, Sam. | against the best of the home cooks, Sam. |
238 | 00:12:59,840 | 00:13:02,560 | So, this recipe is from my mum. | So, this recipe is from my mum. |
239 | 00:13:04,080 | 00:13:08,120 | It was a symphony of family recipes that revealed emotion for us all... | It was a symphony of family recipes that revealed emotion for us all... |
240 | 00:13:08,320 | 00:13:12,320 | I only wish my mum was here. You made me think of my mum's food. | I only wish my mum was here. You made me think of my mum's food. |
241 | 00:13:12,520 | 00:13:15,760 | ..that saw Sam win her second trophy of the week. | ..that saw Sam win her second trophy of the week. |
242 | 00:13:15,960 | 00:13:17,400 | Congratulations, sister. | Congratulations, sister. |
243 | 00:13:17,600 | 00:13:19,480 | Oh thank you, thank you, thank you. So good. | Oh thank you, thank you, thank you. So good. |
244 | 00:13:20,800 | 00:13:23,440 | Back at Lotus, Chris is going to cook another dish | Back at Lotus, Chris is going to cook another dish |
245 | 00:13:23,640 | 00:13:27,760 | that takes him back to his childhood and memories of his grandmother. | that takes him back to his childhood and memories of his grandmother. |
246 | 00:13:29,680 | 00:13:32,720 | So, my grandma would... took me you know to the field | So, my grandma would... took me you know to the field |
247 | 00:13:32,920 | 00:13:36,320 | to pick some mushrooms and then wash and stir fry, | to pick some mushrooms and then wash and stir fry, |
248 | 00:13:36,520 | 00:13:39,480 | so I love any kinds of mushrooms. | so I love any kinds of mushrooms. |
249 | 00:13:39,680 | 00:13:43,800 | In Chinese cooking, we always say hot wok, cold oil. | In Chinese cooking, we always say hot wok, cold oil. |
250 | 00:13:44,000 | 00:13:45,760 | That's a very good tip. | That's a very good tip. |
251 | 00:13:46,920 | 00:13:50,400 | My tea tree mushrooms, cook first so actually the flavour comes out | My tea tree mushrooms, cook first so actually the flavour comes out |
252 | 00:13:50,600 | 00:13:51,960 | because it's dry. | because it's dry. |
253 | 00:13:52,160 | 00:13:54,680 | Oh, very intense, earthy, mushroomy smell. | Oh, very intense, earthy, mushroomy smell. |
254 | 00:13:54,880 | 00:13:57,120 | So good. It's so good. | So good. It's so good. |
255 | 00:13:57,320 | 00:13:58,600 | Now we'll put in the... | Now we'll put in the... |
256 | 00:13:58,800 | 00:14:01,360 | Our fresh mushrooms. Fresh mushrooms in. | Our fresh mushrooms. Fresh mushrooms in. |
257 | 00:14:03,400 | 00:14:05,760 | So, I don't like mushroom having too much flavour | So, I don't like mushroom having too much flavour |
258 | 00:14:05,960 | 00:14:09,800 | but garlic is one of my favourite ingredients. | but garlic is one of my favourite ingredients. |
259 | 00:14:14,920 | 00:14:16,200 | And what have you just added there? | And what have you just added there? |
260 | 00:14:16,400 | 00:14:18,760 | The sauce we made from the shiitake mushrooms | The sauce we made from the shiitake mushrooms |
261 | 00:14:18,960 | 00:14:21,680 | uh, and with mirin. | uh, and with mirin. |
262 | 00:14:21,920 | 00:14:23,920 | And then a little bit of black pepper. Right. | And then a little bit of black pepper. Right. |
263 | 00:14:24,120 | 00:14:26,280 | So, that's a little bit of modern flair in there | So, that's a little bit of modern flair in there |
264 | 00:14:26,480 | 00:14:28,560 | because mirin is a Japanese ingredient | because mirin is a Japanese ingredient |
265 | 00:14:28,760 | 00:14:30,040 | Yes, it's Japanese yes. | Yes, it's Japanese yes. |
266 | 00:14:30,280 | 00:14:33,600 | And here you are using it in a, quite a Chinese recipe. Yes, yep. | And here you are using it in a, quite a Chinese recipe. Yes, yep. |
267 | 00:14:33,800 | 00:14:36,600 | Can I have a go? Of course you can. | Can I have a go? Of course you can. |
268 | 00:14:36,800 | 00:14:38,200 | No. You also use uh... | No. You also use uh... |
269 | 00:14:38,400 | 00:14:40,200 | Like that? Did I do it OK? | Like that? Did I do it OK? |
270 | 00:14:40,400 | 00:14:42,040 | Very good. Yay! | Very good. Yay! |
271 | 00:14:42,240 | 00:14:44,320 | I would like to offer in the fine Chinese food. | I would like to offer in the fine Chinese food. |
272 | 00:14:44,520 | 00:14:47,120 | Black fungus. Black fungus. | Black fungus. Black fungus. |
273 | 00:14:47,320 | 00:14:49,720 | It's based on the good produce. | It's based on the good produce. |
274 | 00:14:49,920 | 00:14:51,200 | If the good produce, | If the good produce, |
275 | 00:14:51,400 | 00:14:55,000 | you don't have to add in artificial things in there. | you don't have to add in artificial things in there. |
276 | 00:14:55,200 | 00:14:57,480 | Sawtooth coriander, the last to finish. | Sawtooth coriander, the last to finish. |
277 | 00:14:57,680 | 00:15:00,360 | Tell me about what you love about a dish that's as simple as this, | Tell me about what you love about a dish that's as simple as this, |
278 | 00:15:00,560 | 00:15:04,840 | it's just really mushrooms, um, some oil, some salt, some garlic | it's just really mushrooms, um, some oil, some salt, some garlic |
279 | 00:15:05,040 | 00:15:07,200 | and the fragrance of the coriander. | and the fragrance of the coriander. |
280 | 00:15:07,400 | 00:15:11,240 | I just wanted my customers to taste the real mushroom flavour. | I just wanted my customers to taste the real mushroom flavour. |
281 | 00:15:11,440 | 00:15:14,120 | It's earthy and quite rich actually. | It's earthy and quite rich actually. |
282 | 00:15:14,320 | 00:15:17,200 | And then the very nice texture of the mushrooms. | And then the very nice texture of the mushrooms. |
283 | 00:15:17,440 | 00:15:20,360 | And that's the thing I love about what you guys are doing here at Lotus | And that's the thing I love about what you guys are doing here at Lotus |
284 | 00:15:20,560 | 00:15:23,760 | is it's about Chinese flavours modernised | is it's about Chinese flavours modernised |
285 | 00:15:23,960 | 00:15:26,320 | and sort of made fresher and lighter in a way. | and sort of made fresher and lighter in a way. |
286 | 00:15:26,520 | 00:15:27,800 | It gets more exciting. Yeah. | It gets more exciting. Yeah. |
287 | 00:15:28,000 | 00:15:30,200 | Otherwise too boring. Yeah. | Otherwise too boring. Yeah. |
288 | 00:15:32,160 | 00:15:34,040 | Wow. | Wow. |
289 | 00:15:35,080 | 00:15:39,400 | I love the texture of these rehydrated tea tree mushrooms. | I love the texture of these rehydrated tea tree mushrooms. |
290 | 00:15:39,600 | 00:15:41,280 | Yes, oh so good, so good, so good. | Yes, oh so good, so good, so good. |
291 | 00:15:41,520 | 00:15:47,080 | They almost look like bamboo, that sort of really fibrous texture. Yes. Dry bamboos. Yes. | They almost look like bamboo, that sort of really fibrous texture. Yes. Dry bamboos. Yes. |
292 | 00:15:47,320 | 00:15:50,040 | Here is the Wok Fried Mixed Mushrooms. Wow. | Here is the Wok Fried Mixed Mushrooms. Wow. |
293 | 00:15:50,240 | 00:15:55,040 | Alright. I've got to try these ones first. How beautiful are they? | Alright. I've got to try these ones first. How beautiful are they? |
294 | 00:15:57,160 | 00:15:59,960 | It's kind of like lily pads. | It's kind of like lily pads. |
295 | 00:16:04,560 | 00:16:06,280 | You know, for me a dish like this proves | You know, for me a dish like this proves |
296 | 00:16:06,480 | 00:16:09,960 | that you can do very, very little to very amazing ingredients | that you can do very, very little to very amazing ingredients |
297 | 00:16:10,160 | 00:16:11,560 | and the result | and the result |
298 | 00:16:11,760 | 00:16:15,160 | is this elegant, sophisticated dish that's super fresh, | is this elegant, sophisticated dish that's super fresh, |
299 | 00:16:15,360 | 00:16:18,160 | really, really earthy and such a delight to eat. | really, really earthy and such a delight to eat. |
300 | 00:16:18,360 | 00:16:20,480 | And I love wood ear fungus. I love it. | And I love wood ear fungus. I love it. |
301 | 00:16:20,720 | 00:16:22,960 | I think this is, like, my favourite one Yes! | I think this is, like, my favourite one Yes! |
302 | 00:16:26,840 | 00:16:29,440 | The local Chinese takeaway was the first taste of the Orient | The local Chinese takeaway was the first taste of the Orient |
303 | 00:16:29,640 | 00:16:31,000 | for many of us, | for many of us, |
304 | 00:16:31,200 | 00:16:33,720 | but the perception of the world's oldest cuisine | but the perception of the world's oldest cuisine |
305 | 00:16:33,920 | 00:16:35,520 | according to Lotus head chef Chris | according to Lotus head chef Chris |
306 | 00:16:35,720 | 00:16:38,480 | is based on cheap ingredients and artificial flavourings | is based on cheap ingredients and artificial flavourings |
307 | 00:16:38,680 | 00:16:41,240 | which he is keen to change. | which he is keen to change. |
308 | 00:16:41,440 | 00:16:44,440 | Most traditional Chinese food use oyster sauce, | Most traditional Chinese food use oyster sauce, |
309 | 00:16:44,640 | 00:16:48,160 | use, uh, chicken powder or MSG. | use, uh, chicken powder or MSG. |
310 | 00:16:48,360 | 00:16:51,080 | They also use very... I'm not saying conservative | They also use very... I'm not saying conservative |
311 | 00:16:51,280 | 00:16:53,200 | but the common elements | but the common elements |
312 | 00:16:53,400 | 00:16:57,080 | like, uh, green capsicums, red capsicums, carrot. | like, uh, green capsicums, red capsicums, carrot. |
313 | 00:16:57,280 | 00:17:01,120 | I'm not saying they're not healthy, um, just a little bit boring. | I'm not saying they're not healthy, um, just a little bit boring. |
314 | 00:17:01,320 | 00:17:06,040 | 21-year-old station chef Bowen is also an advocate for change | 21-year-old station chef Bowen is also an advocate for change |
315 | 00:17:06,240 | 00:17:10,000 | and has been seduced by the world of modern Chinese cuisine. | and has been seduced by the world of modern Chinese cuisine. |
316 | 00:17:10,200 | 00:17:14,760 | I think the cooking for me why I'm interested is, uh, so much magical. | I think the cooking for me why I'm interested is, uh, so much magical. |
317 | 00:17:14,960 | 00:17:18,520 | Like, uh, if I gave you the same recipe a different person can cook, | Like, uh, if I gave you the same recipe a different person can cook, |
318 | 00:17:18,720 | 00:17:20,480 | taste different and that's the magical part. | taste different and that's the magical part. |
319 | 00:17:20,680 | 00:17:23,000 | Bowen is about to work his magic | Bowen is about to work his magic |
320 | 00:17:23,200 | 00:17:26,360 | on one of the most popular dishes on the Lotus menu. | on one of the most popular dishes on the Lotus menu. |
321 | 00:17:26,560 | 00:17:30,000 | We're making the, uh, Crispy Chicken with Spicy Soy Sauce, | We're making the, uh, Crispy Chicken with Spicy Soy Sauce, |
322 | 00:17:30,200 | 00:17:32,320 | it's a traditional Shanghai dishes. | it's a traditional Shanghai dishes. |
323 | 00:17:32,560 | 00:17:36,920 | Chris is from Shanghai, so is this a dish that he has brought with him from his youth? | Chris is from Shanghai, so is this a dish that he has brought with him from his youth? |
324 | 00:17:37,120 | 00:17:38,560 | Yes. Uh-huh! | Yes. Uh-huh! |
325 | 00:17:38,760 | 00:17:42,000 | So I have a question to ask you... Yeah? | So I have a question to ask you... Yeah? |
326 | 00:17:42,200 | 00:17:44,360 | Where's the chicken? The chicken here! | Where's the chicken? The chicken here! |
327 | 00:17:44,560 | 00:17:47,000 | So, the chicken, we first brine the water - | So, the chicken, we first brine the water - |
328 | 00:17:47,200 | 00:17:49,120 | the water, the sugar and the salt. | the water, the sugar and the salt. |
329 | 00:17:49,320 | 00:17:50,120 | OK. | OK. |
330 | 00:17:50,360 | 00:17:52,800 | And then we cook in a simmer for an hour and a half. Right. | And then we cook in a simmer for an hour and a half. Right. |
331 | 00:17:53,000 | 00:17:56,520 | So a lot of the work of this dish is done before service | So a lot of the work of this dish is done before service |
332 | 00:17:56,720 | 00:17:58,520 | so it's very, very fast during service. | so it's very, very fast during service. |
333 | 00:17:58,720 | 00:18:00,160 | Yes. That's very smart. | Yes. That's very smart. |
334 | 00:18:00,360 | 00:18:02,000 | A good dinner party trick I think. Really good. | A good dinner party trick I think. Really good. |
335 | 00:18:02,200 | 00:18:05,840 | So, I drop the chicken in. Keep it all nice and crispy, you know. | So, I drop the chicken in. Keep it all nice and crispy, you know. |
336 | 00:18:06,040 | 00:18:07,960 | This week, in The Chefs' Line kitchen, | This week, in The Chefs' Line kitchen, |
337 | 00:18:08,160 | 00:18:11,600 | Bowen held his own against three fierce home cooks | Bowen held his own against three fierce home cooks |
338 | 00:18:11,800 | 00:18:14,280 | in a sago pudding saga. | in a sago pudding saga. |
339 | 00:18:14,480 | 00:18:18,520 | He created a dish of utter delight and full of high praise... | He created a dish of utter delight and full of high praise... |
340 | 00:18:18,720 | 00:18:23,040 | You turned an old classic into a modern masterpiece, mate, well done. | You turned an old classic into a modern masterpiece, mate, well done. |
341 | 00:18:23,240 | 00:18:25,760 | ..resulting in the first restaurant win of the week. | ..resulting in the first restaurant win of the week. |
342 | 00:18:26,000 | 00:18:29,840 | I did it. I did it. Cute. Well done. | I did it. I did it. Cute. Well done. |
343 | 00:18:30,040 | 00:18:32,920 | Crispy chicken is a winning dish here at Lotus | Crispy chicken is a winning dish here at Lotus |
344 | 00:18:33,120 | 00:18:37,040 | and is dressed in a special sauce made from palm sugar, soy paste, | and is dressed in a special sauce made from palm sugar, soy paste, |
345 | 00:18:37,240 | 00:18:40,160 | chilli oil and a Shanghai speciality. | chilli oil and a Shanghai speciality. |
346 | 00:18:40,360 | 00:18:43,600 | My secret ingredient is, uh, Shanghai Worcestershire sauce. | My secret ingredient is, uh, Shanghai Worcestershire sauce. |
347 | 00:18:43,800 | 00:18:46,440 | Oh, this is the secret sauce! Yes, this is the secret sauce. | Oh, this is the secret sauce! Yes, this is the secret sauce. |
348 | 00:18:46,640 | 00:18:48,840 | You can use it for dumplings, as a noodle dressing. | You can use it for dumplings, as a noodle dressing. |
349 | 00:18:49,080 | 00:18:51,880 | You can use it as a sauce for schnitzel. Yes. | You can use it as a sauce for schnitzel. Yes. |
350 | 00:18:52,080 | 00:18:56,720 | Because I'm from Shanghai, there is only one sauce for spicy soy sauce, | Because I'm from Shanghai, there is only one sauce for spicy soy sauce, |
351 | 00:18:56,920 | 00:18:58,520 | tell you it's not soy sauce. | tell you it's not soy sauce. |
352 | 00:19:00,760 | 00:19:02,680 | It's a little bit spicy but just a little bit. | It's a little bit spicy but just a little bit. |
353 | 00:19:02,880 | 00:19:05,360 | But if you taste itself, little bit interesting the flavour. | But if you taste itself, little bit interesting the flavour. |
354 | 00:19:05,560 | 00:19:06,880 | There is no other way to describe it | There is no other way to describe it |
355 | 00:19:07,080 | 00:19:09,560 | other than it tastes like Chinese Worcestershire sauce. | other than it tastes like Chinese Worcestershire sauce. |
356 | 00:19:09,760 | 00:19:11,040 | Yes. | Yes. |
357 | 00:19:11,240 | 00:19:14,760 | It kind of has that tangy, salty kind of, um, flavour to it. | It kind of has that tangy, salty kind of, um, flavour to it. |
358 | 00:19:16,080 | 00:19:19,880 | After seven minutes of deep-frying, the chicken is ready. | After seven minutes of deep-frying, the chicken is ready. |
359 | 00:19:20,080 | 00:19:22,360 | Ooh, look at that. Super crispy. | Ooh, look at that. Super crispy. |
360 | 00:19:22,560 | 00:19:23,960 | That is the perfect level of golden | That is the perfect level of golden |
361 | 00:19:24,160 | 00:19:26,480 | that I would want to see in a fried bird. | that I would want to see in a fried bird. |
362 | 00:19:26,720 | 00:19:30,320 | That's gorgeous. Super crispy. Yeah. | That's gorgeous. Super crispy. Yeah. |
363 | 00:19:30,520 | 00:19:32,520 | Super, super juicy. See, the juices come out. | Super, super juicy. See, the juices come out. |
364 | 00:19:32,720 | 00:19:34,960 | Oh, look at that. That's amazing. | Oh, look at that. That's amazing. |
365 | 00:19:35,160 | 00:19:37,000 | You get the best of both worlds, | You get the best of both worlds, |
366 | 00:19:37,200 | 00:19:39,760 | you get the juiciness of a steamed chicken | you get the juiciness of a steamed chicken |
367 | 00:19:39,960 | 00:19:44,000 | and you get the crispiness and golden crunch from a fried chicken. | and you get the crispiness and golden crunch from a fried chicken. |
368 | 00:19:44,200 | 00:19:46,560 | Yes. It's like the perfect chicken dish. | Yes. It's like the perfect chicken dish. |
369 | 00:19:48,600 | 00:19:51,680 | We're ready for the sauce. Oh, that's looking good. | We're ready for the sauce. Oh, that's looking good. |
370 | 00:19:51,880 | 00:19:55,560 | So, you bathe the chicken in the special sauce. | So, you bathe the chicken in the special sauce. |
371 | 00:19:55,760 | 00:20:00,320 | And the chilli oil and spiced oil. | And the chilli oil and spiced oil. |
372 | 00:20:00,520 | 00:20:01,880 | Is this like um... | Is this like um... |
373 | 00:20:02,080 | 00:20:05,200 | Star-anise and shallot, ginger, some stuff, yeah. | Star-anise and shallot, ginger, some stuff, yeah. |
374 | 00:20:05,400 | 00:20:06,200 | Oh, amazing. | Oh, amazing. |
375 | 00:20:06,400 | 00:20:08,280 | Garnished with some shallots, green part. | Garnished with some shallots, green part. |
376 | 00:20:08,480 | 00:20:10,920 | Yeah. So, green shallots. | Yeah. So, green shallots. |
377 | 00:20:11,160 | 00:20:15,320 | Yes. I'll finish some coriander for garnish. Love that. | Yes. I'll finish some coriander for garnish. Love that. |
378 | 00:20:15,520 | 00:20:18,240 | There you have the Crispy Chicken with Spicy Soy Sauce. | There you have the Crispy Chicken with Spicy Soy Sauce. |
379 | 00:20:19,560 | 00:20:21,720 | I can't wait to get stuck in. Try it. | I can't wait to get stuck in. Try it. |
380 | 00:20:27,320 | 00:20:28,840 | So juicy. So juicy. So crispy. | So juicy. So juicy. So crispy. |
381 | 00:20:29,040 | 00:20:31,440 | I'm in heaven right now because I love chicken, | I'm in heaven right now because I love chicken, |
382 | 00:20:31,640 | 00:20:34,560 | especially fried chicken, and this is a perfect dish. | especially fried chicken, and this is a perfect dish. |
383 | 00:20:34,760 | 00:20:36,160 | Thank you very much. You're welcome. | Thank you very much. You're welcome. |
384 | 00:20:36,360 | 00:20:40,240 | Earlier this week, sous-chef Brandon cooked another famed poultry dish, | Earlier this week, sous-chef Brandon cooked another famed poultry dish, |
385 | 00:20:40,440 | 00:20:44,080 | Kung Pao Chicken, in a wok war against two home cooks. | Kung Pao Chicken, in a wok war against two home cooks. |
386 | 00:20:44,320 | 00:20:47,720 | I love this dish because there are so many different textures to keep you interested. | I love this dish because there are so many different textures to keep you interested. |
387 | 00:20:47,920 | 00:20:52,360 | And he served a dish he deserved to be proud of, winning the day. | And he served a dish he deserved to be proud of, winning the day. |
388 | 00:20:52,560 | 00:20:55,960 | I'm proud today. As long as my head chef's proud. | I'm proud today. As long as my head chef's proud. |
389 | 00:20:57,520 | 00:20:59,480 | Today, Brandon is swapping chicken for beef | Today, Brandon is swapping chicken for beef |
390 | 00:20:59,680 | 00:21:02,440 | and is cooking me the Lotus take on a steak | and is cooking me the Lotus take on a steak |
391 | 00:21:02,640 | 00:21:06,640 | with crispy leeks, heirloom tomatoes and truffle oil. | with crispy leeks, heirloom tomatoes and truffle oil. |
392 | 00:21:06,840 | 00:21:08,880 | Now, this looks like a very marbled piece of steak here. | Now, this looks like a very marbled piece of steak here. |
393 | 00:21:09,080 | 00:21:10,920 | Yeah. It's a sirloin cut. | Yeah. It's a sirloin cut. |
394 | 00:21:11,120 | 00:21:14,840 | It's actually a different taste than you usually eat at restaurants. | It's actually a different taste than you usually eat at restaurants. |
395 | 00:21:15,040 | 00:21:17,920 | Beef in China, it's not very nice. | Beef in China, it's not very nice. |
396 | 00:21:18,120 | 00:21:20,360 | I would say the best beef is in Australia. | I would say the best beef is in Australia. |
397 | 00:21:21,600 | 00:21:26,200 | Having seasoned his wagyu sirloin, Brandon places it in a hot pan. | Having seasoned his wagyu sirloin, Brandon places it in a hot pan. |
398 | 00:21:26,440 | 00:21:30,240 | So once you put it down, try not to move it around. Yep. | So once you put it down, try not to move it around. Yep. |
399 | 00:21:30,480 | 00:21:35,520 | Uh, if you move it around, there's no sealing, yeah. Oh, OK. | Uh, if you move it around, there's no sealing, yeah. Oh, OK. |
400 | 00:21:35,720 | 00:21:38,280 | So, what you're trying to do here is actually create | So, what you're trying to do here is actually create |
401 | 00:21:38,480 | 00:21:41,240 | a seal on the outside of the steak keep all the juiciness. | a seal on the outside of the steak keep all the juiciness. |
402 | 00:21:41,440 | 00:21:44,680 | Yeah. To protect the meat. Ahh. | Yeah. To protect the meat. Ahh. |
403 | 00:21:44,880 | 00:21:47,720 | Brandon then bastes the steak with butter. | Brandon then bastes the steak with butter. |
404 | 00:21:47,920 | 00:21:51,640 | Which is of course perfect when it comes to meat. | Which is of course perfect when it comes to meat. |
405 | 00:21:51,880 | 00:21:56,600 | So now you have, like, a nice, nice crust outside. Yeah. Beautiful. | So now you have, like, a nice, nice crust outside. Yeah. Beautiful. |
406 | 00:21:58,360 | 00:22:01,320 | If you press down, the meat didn't bounce back, | If you press down, the meat didn't bounce back, |
407 | 00:22:01,520 | 00:22:02,880 | that means inside's still a bit raw. | that means inside's still a bit raw. |
408 | 00:22:03,120 | 00:22:05,400 | It should have a little bit of a... It should have a bounce. | It should have a little bit of a... It should have a bounce. |
409 | 00:22:05,640 | 00:22:09,600 | So, probably I just put, like, two to three minutes. OK. | So, probably I just put, like, two to three minutes. OK. |
410 | 00:22:09,800 | 00:22:13,920 | We use the high quality produce, for example beef, | We use the high quality produce, for example beef, |
411 | 00:22:14,120 | 00:22:17,480 | the other Chinese restaurants, they use baking soda to make them tender, | the other Chinese restaurants, they use baking soda to make them tender, |
412 | 00:22:17,680 | 00:22:19,040 | it's wrong, it's fake. | it's wrong, it's fake. |
413 | 00:22:19,240 | 00:22:22,040 | Tastes all the same, the texture, no flavour, the same. | Tastes all the same, the texture, no flavour, the same. |
414 | 00:22:24,240 | 00:22:26,160 | After three minutes in the oven, | After three minutes in the oven, |
415 | 00:22:26,360 | 00:22:30,120 | the sirloin has been rested and now it's time to plate. | the sirloin has been rested and now it's time to plate. |
416 | 00:22:30,320 | 00:22:32,560 | Wow, that looks so juicy. | Wow, that looks so juicy. |
417 | 00:22:32,760 | 00:22:35,800 | Brandon dresses the steak with sweet heirloom tomatoes, | Brandon dresses the steak with sweet heirloom tomatoes, |
418 | 00:22:36,000 | 00:22:39,240 | drizzles with soy and mirin sauce | drizzles with soy and mirin sauce |
419 | 00:22:39,440 | 00:22:42,360 | and tops with crispy leeks and breadcrumbs. | and tops with crispy leeks and breadcrumbs. |
420 | 00:22:44,520 | 00:22:49,680 | And some shallots to give it a bit of refreshing and uh... | And some shallots to give it a bit of refreshing and uh... |
421 | 00:22:49,880 | 00:22:51,440 | OK. And then... Oil. | OK. And then... Oil. |
422 | 00:22:51,640 | 00:22:54,680 | Wow. Well, there's no mistaking that luxurious scent of truffle oil | Wow. Well, there's no mistaking that luxurious scent of truffle oil |
423 | 00:22:54,880 | 00:22:57,800 | but aside from that, I think what's really struck me | but aside from that, I think what's really struck me |
424 | 00:22:58,000 | 00:23:01,320 | is how such simple ingredients can be combined | is how such simple ingredients can be combined |
425 | 00:23:01,520 | 00:23:04,040 | to create such an elegant, stylish dish. | to create such an elegant, stylish dish. |
426 | 00:23:04,240 | 00:23:05,840 | Thank you so much. Thank you. | Thank you so much. Thank you. |
427 | 00:23:06,040 | 00:23:11,640 | My day here at Lotus has been a true education in modern Chinese cuisine. | My day here at Lotus has been a true education in modern Chinese cuisine. |
428 | 00:23:11,840 | 00:23:14,400 | The use of simple, quality ingredients | The use of simple, quality ingredients |
429 | 00:23:14,600 | 00:23:16,960 | combined with ancient Chinese techniques | combined with ancient Chinese techniques |
430 | 00:23:17,160 | 00:23:19,080 | and the addition of childhood memories, | and the addition of childhood memories, |
431 | 00:23:19,280 | 00:23:21,240 | makes for an elegant and memorable menu. | makes for an elegant and memorable menu. |
432 | 00:23:21,440 | 00:23:23,240 | This one. | This one. |
433 | 00:23:23,440 | 00:23:25,480 | Before dinner service begins, | Before dinner service begins, |
434 | 00:23:25,680 | 00:23:27,960 | there's just enough time for head chef Chris and I | there's just enough time for head chef Chris and I |
435 | 00:23:28,160 | 00:23:30,160 | to taste the last dish of the day. | to taste the last dish of the day. |
436 | 00:23:30,360 | 00:23:32,240 | Gosh, you can see that perfect crust. | Gosh, you can see that perfect crust. |
437 | 00:23:33,960 | 00:23:35,240 | Chris. Mmm. It's good. | Chris. Mmm. It's good. |
438 | 00:23:35,440 | 00:23:38,200 | Hold the phone, that's incredible. | Hold the phone, that's incredible. |
439 | 00:23:38,400 | 00:23:42,960 | The truffle oil just finishes everything off, it's super savoury. | The truffle oil just finishes everything off, it's super savoury. |
440 | 00:23:43,200 | 00:23:45,400 | And then the tomatoes to balance the richness. Absolutely. | And then the tomatoes to balance the richness. Absolutely. |
441 | 00:23:45,600 | 00:23:48,480 | Thank you so much, Chris, to you and your team, | Thank you so much, Chris, to you and your team, |
442 | 00:23:48,680 | 00:23:50,200 | for being part of The Chefs' Line. | for being part of The Chefs' Line. |
443 | 00:23:50,400 | 00:23:52,640 | It has been an amazing week having you on the show | It has been an amazing week having you on the show |
444 | 00:23:52,840 | 00:23:56,760 | and an amazing day seeing what you do here at Lotus, so thank you. | and an amazing day seeing what you do here at Lotus, so thank you. |
445 | 00:23:56,960 | 00:23:58,400 | I had a great time. | I had a great time. |
446 | 00:24:01,160 | 00:24:03,960 | It's creamy, it's rich and it's decadent... | It's creamy, it's rich and it's decadent... |
447 | 00:24:04,160 | 00:24:05,160 | Oh, yeah. | Oh, yeah. |
448 | 00:24:05,360 | 00:24:06,640 | ..in French week. | ..in French week. |
449 | 00:24:06,840 | 00:24:08,040 | Voila. | Voila. |
450 | 00:24:08,240 | 00:24:11,480 | As four new home cooks take on The Chefs' Line | As four new home cooks take on The Chefs' Line |
451 | 00:24:11,680 | 00:24:14,680 | of hatted Sydney restaurant, Bistro Rex. | of hatted Sydney restaurant, Bistro Rex. |
452 | 00:24:14,880 | 00:24:18,160 | What are we? Trained professionals. | What are we? Trained professionals. |
453 | 00:24:18,360 | 00:24:19,720 | That's right. | That's right. |