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1 | 00:00:01,040 | 00:00:03,520 | MAEVE O'MEARA: It's Vietnamese week on the Chef's Line. | MAEVE O'MEARA: It's Vietnamese week on the Chef's Line. |
2 | 00:00:03,720 | 00:00:05,960 | And tonight... It's sweet-sour. | And tonight... It's sweet-sour. |
3 | 00:00:06,160 | 00:00:09,200 | ..we're creating coconut desserts. | ..we're creating coconut desserts. |
4 | 00:00:09,400 | 00:00:11,400 | Wow! This is heaven! | Wow! This is heaven! |
5 | 00:00:11,600 | 00:00:13,560 | Desiccated, jellied or creamed, | Desiccated, jellied or creamed, |
6 | 00:00:13,760 | 00:00:16,920 | coconut desserts come in many delicious forms, | coconut desserts come in many delicious forms, |
7 | 00:00:17,120 | 00:00:20,600 | and will add a luxurious flavour to any dessert. | and will add a luxurious flavour to any dessert. |
8 | 00:00:20,800 | 00:00:22,400 | I think I've got all the flavours there. | I think I've got all the flavours there. |
9 | 00:00:22,600 | 00:00:25,280 | All week, some of Australia's best home cooks | All week, some of Australia's best home cooks |
10 | 00:00:25,480 | 00:00:27,320 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:27,520 | 00:00:30,880 | against top Vietnamese restaurant, Annam. | against top Vietnamese restaurant, Annam. |
12 | 00:00:31,080 | 00:00:33,000 | The delicateness, that's my translation here. | The delicateness, that's my translation here. |
13 | 00:00:33,200 | 00:00:35,840 | And tonight, our home cooks are going against | And tonight, our home cooks are going against |
14 | 00:00:36,040 | 00:00:37,520 | the third stop in their chefs' line - | the third stop in their chefs' line - |
15 | 00:00:37,720 | 00:00:39,080 | sous chef, Judy. | sous chef, Judy. |
16 | 00:00:39,280 | 00:00:40,600 | Just chill out, babes. Just chill out. | Just chill out, babes. Just chill out. |
17 | 00:00:40,800 | 00:00:42,080 | As the week progresses... | As the week progresses... |
18 | 00:00:42,280 | 00:00:43,560 | Team Home Cook! Whoo! | Team Home Cook! Whoo! |
19 | 00:00:43,760 | 00:00:46,120 | ..the competition will escalate in difficulty | ..the competition will escalate in difficulty |
20 | 00:00:46,320 | 00:00:49,800 | from the apprentice all the way... Oi! | from the apprentice all the way... Oi! |
21 | 00:00:50,000 | 00:00:51,480 | How does that sound? | How does that sound? |
22 | 00:00:51,680 | 00:00:53,560 | ..to the head chef. | ..to the head chef. |
23 | 00:00:53,760 | 00:00:57,520 | But whose coconut dessert will win them the chance | But whose coconut dessert will win them the chance |
24 | 00:00:57,720 | 00:01:00,760 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
25 | 00:01:06,880 | 00:01:10,560 | Welcome back to my favourite week in The Chefs' Line kitchen - | Welcome back to my favourite week in The Chefs' Line kitchen - |
26 | 00:01:10,760 | 00:01:12,120 | Vietnamese! | Vietnamese! |
27 | 00:01:12,320 | 00:01:13,840 | We're halfway through the chefs' line | We're halfway through the chefs' line |
28 | 00:01:14,040 | 00:01:15,560 | of Melbourne restaurant Annam, | of Melbourne restaurant Annam, |
29 | 00:01:15,760 | 00:01:19,840 | and, tonight, it's all about coconut desserts! | and, tonight, it's all about coconut desserts! |
30 | 00:01:20,040 | 00:01:21,360 | Yeah! Whoo! | Yeah! Whoo! |
31 | 00:01:23,760 | 00:01:27,680 | Head chef Jerry, restaurant Annam, welcome back. | Head chef Jerry, restaurant Annam, welcome back. |
32 | 00:01:27,880 | 00:01:29,440 | Thanks for having us back again. | Thanks for having us back again. |
33 | 00:01:29,640 | 00:01:32,240 | The score's tied at the moment. How good's the standard been? | The score's tied at the moment. How good's the standard been? |
34 | 00:01:32,440 | 00:01:35,680 | It's been fantastic. These two guys are great home cooks. | It's been fantastic. These two guys are great home cooks. |
35 | 00:01:35,880 | 00:01:39,840 | The rice noodle with pork, black fungus, and prawn. | The rice noodle with pork, black fungus, and prawn. |
36 | 00:01:40,040 | 00:01:43,840 | Tam, you beat the restaurant. Come and get your trophy, darl. | Tam, you beat the restaurant. Come and get your trophy, darl. |
37 | 00:01:46,240 | 00:01:49,040 | So, who's next to face our home cooks? | So, who's next to face our home cooks? |
38 | 00:01:49,240 | 00:01:51,320 | Ah, my sous chef Judy's up next. | Ah, my sous chef Judy's up next. |
39 | 00:01:51,520 | 00:01:54,600 | So, Judy, you worried about facing these home cooks? | So, Judy, you worried about facing these home cooks? |
40 | 00:01:54,800 | 00:01:56,520 | No, I got this here. | No, I got this here. |
41 | 00:01:56,720 | 00:01:58,360 | Oh, yeah, nice. | Oh, yeah, nice. |
42 | 00:01:58,560 | 00:02:01,160 | Chef Judy, it's time to step up to the bench. | Chef Judy, it's time to step up to the bench. |
43 | 00:02:02,200 | 00:02:04,200 | Chefs' line, please take your seats. | Chefs' line, please take your seats. |
44 | 00:02:05,800 | 00:02:08,080 | Home cooks, tonight will decide | Home cooks, tonight will decide |
45 | 00:02:08,280 | 00:02:12,640 | which one of you will take on head chef Jerry in the final. | which one of you will take on head chef Jerry in the final. |
46 | 00:02:12,840 | 00:02:16,920 | To judge Judy and our home cooks will be Dan. | To judge Judy and our home cooks will be Dan. |
47 | 00:02:17,120 | 00:02:21,040 | He'll be out the back. He'll have no idea who's made what. | He'll be out the back. He'll have no idea who's made what. |
48 | 00:02:21,240 | 00:02:22,520 | Here you go, Dan. | Here you go, Dan. |
49 | 00:02:22,720 | 00:02:24,200 | (LAUGHTER) | (LAUGHTER) |
50 | 00:02:24,400 | 00:02:26,160 | Well, I do love a good coconut dessert. | Well, I do love a good coconut dessert. |
51 | 00:02:26,360 | 00:02:28,400 | Can't wait to see what you guys put up. | Can't wait to see what you guys put up. |
52 | 00:02:29,440 | 00:02:31,520 | Sous chef, Judy, home cooks, | Sous chef, Judy, home cooks, |
53 | 00:02:31,720 | 00:02:34,720 | you'll have 90 minutes to give us your best coconut desserts. | you'll have 90 minutes to give us your best coconut desserts. |
54 | 00:02:34,920 | 00:02:36,840 | Let's cook! Whoo! | Let's cook! Whoo! |
55 | 00:02:38,960 | 00:02:40,280 | MAN: Come on, Judy! | MAN: Come on, Judy! |
56 | 00:02:40,480 | 00:02:41,400 | Come on! | Come on! |
57 | 00:02:41,600 | 00:02:44,680 | Just chill out, babes. I got this. (LAUGHS) | Just chill out, babes. I got this. (LAUGHS) |
58 | 00:02:47,920 | 00:02:50,320 | MELISSA LEONG: Mark, we're going nuts for coconuts tonight. | MELISSA LEONG: Mark, we're going nuts for coconuts tonight. |
59 | 00:02:50,520 | 00:02:52,600 | I can't wait to see what they're going to be doing | I can't wait to see what they're going to be doing |
60 | 00:02:52,800 | 00:02:56,640 | because there's so many varieties of desserts and so many techniques. | because there's so many varieties of desserts and so many techniques. |
61 | 00:02:56,840 | 00:02:58,320 | I think that's the wonderful thing | I think that's the wonderful thing |
62 | 00:02:58,520 | 00:03:00,480 | about choosing something like coconut - | about choosing something like coconut - |
63 | 00:03:00,680 | 00:03:03,000 | it's so quintessential to Vietnamese cuisine, | it's so quintessential to Vietnamese cuisine, |
64 | 00:03:03,200 | 00:03:05,200 | and it can take any form, any texture. | and it can take any form, any texture. |
65 | 00:03:05,400 | 00:03:07,960 | It can be paired with any other number of flavours. | It can be paired with any other number of flavours. |
66 | 00:03:08,160 | 00:03:10,960 | This is very much about an exercise of creativity. | This is very much about an exercise of creativity. |
67 | 00:03:17,040 | 00:03:22,800 | I'm Kris Tran. I am 44 and I live in Brisbane. | I'm Kris Tran. I am 44 and I live in Brisbane. |
68 | 00:03:23,000 | 00:03:25,560 | Tonight I'm cooking coconut tapioca. | Tonight I'm cooking coconut tapioca. |
69 | 00:03:25,760 | 00:03:29,400 | I'm going to be layering a jelly underneath some tapioca. | I'm going to be layering a jelly underneath some tapioca. |
70 | 00:03:29,600 | 00:03:32,920 | On top of that, I've got some grilled pineapple. | On top of that, I've got some grilled pineapple. |
71 | 00:03:33,120 | 00:03:36,560 | I love cooking because I just like to be creative. | I love cooking because I just like to be creative. |
72 | 00:03:36,760 | 00:03:40,600 | I do all sorts of foods, do it whenever I can. | I do all sorts of foods, do it whenever I can. |
73 | 00:03:40,800 | 00:03:43,440 | The trickiest part is probably going to be the tapioca. | The trickiest part is probably going to be the tapioca. |
74 | 00:03:43,640 | 00:03:47,240 | I want a runny mixture, but still have a nice bounce to it. | I want a runny mixture, but still have a nice bounce to it. |
75 | 00:03:47,440 | 00:03:49,720 | I've got to soak that for 20 minutes. | I've got to soak that for 20 minutes. |
76 | 00:03:49,920 | 00:03:52,640 | Then I'm going to start on the jelly. | Then I'm going to start on the jelly. |
77 | 00:03:52,840 | 00:03:57,520 | Just mixing the coconut milk with a bit of citrus, so lime juice. | Just mixing the coconut milk with a bit of citrus, so lime juice. |
78 | 00:03:57,720 | 00:04:01,240 | Adding some pandan and gelatine sugar to it. | Adding some pandan and gelatine sugar to it. |
79 | 00:04:01,440 | 00:04:04,960 | I don't actually cook much dessert at home - my partner does all that. | I don't actually cook much dessert at home - my partner does all that. |
80 | 00:04:05,160 | 00:04:07,680 | I need to make sure I follow the recipe | I need to make sure I follow the recipe |
81 | 00:04:07,880 | 00:04:11,320 | so that all the elements are going to come together and present well. | so that all the elements are going to come together and present well. |
82 | 00:04:16,720 | 00:04:20,440 | Hi, I'm Tam. I'm originally from Vietnam. | Hi, I'm Tam. I'm originally from Vietnam. |
83 | 00:04:21,480 | 00:04:22,920 | I'm making coconut heaven. | I'm making coconut heaven. |
84 | 00:04:23,120 | 00:04:28,160 | It's a combination of coconut balls with passionfruit sauce. | It's a combination of coconut balls with passionfruit sauce. |
85 | 00:04:28,360 | 00:04:32,080 | My father taught me everything about cooking. | My father taught me everything about cooking. |
86 | 00:04:32,280 | 00:04:38,160 | He's the one who inspire me to cook more and to prepare better meals. | He's the one who inspire me to cook more and to prepare better meals. |
87 | 00:04:38,360 | 00:04:40,680 | Oh! Wow. | Oh! Wow. |
88 | 00:04:40,880 | 00:04:44,440 | This is what I remember when I was a little girl. | This is what I remember when I was a little girl. |
89 | 00:04:44,640 | 00:04:47,440 | My father made the coconut balls for me. | My father made the coconut balls for me. |
90 | 00:04:47,640 | 00:04:50,240 | The first thing I started is to make the coconut balls | The first thing I started is to make the coconut balls |
91 | 00:04:50,440 | 00:04:53,040 | because they need to be popped in the oven. | because they need to be popped in the oven. |
92 | 00:04:53,240 | 00:04:57,040 | I'm whisking the eggwhite with, um, sugar. | I'm whisking the eggwhite with, um, sugar. |
93 | 00:04:57,240 | 00:05:01,680 | You just need eggwhite, sugar, and desiccated coconut, and that's all. | You just need eggwhite, sugar, and desiccated coconut, and that's all. |
94 | 00:05:01,880 | 00:05:06,520 | Basic ingredients but the flavour is going to be beautiful. | Basic ingredients but the flavour is going to be beautiful. |
95 | 00:05:06,720 | 00:05:10,160 | When you make the ball, it's just like, use your hand, and just, | When you make the ball, it's just like, use your hand, and just, |
96 | 00:05:10,360 | 00:05:13,320 | just like a kid, doesn't have to be perfect round. | just like a kid, doesn't have to be perfect round. |
97 | 00:05:13,520 | 00:05:15,600 | So this is definitely a family recipe, then? | So this is definitely a family recipe, then? |
98 | 00:05:15,800 | 00:05:17,080 | Yes, definitely. Wonderful. | Yes, definitely. Wonderful. |
99 | 00:05:17,280 | 00:05:19,480 | I will put passionfruit sauce in there. | I will put passionfruit sauce in there. |
100 | 00:05:19,680 | 00:05:20,640 | Ah! | Ah! |
101 | 00:05:20,840 | 00:05:24,040 | Because passionfruit sauce goes very well with coconut. | Because passionfruit sauce goes very well with coconut. |
102 | 00:05:24,240 | 00:05:26,360 | The ultimate taste of the tropics. And more. | The ultimate taste of the tropics. And more. |
103 | 00:05:26,560 | 00:05:29,240 | I'm going to make caramel. Oh, gorgeous. | I'm going to make caramel. Oh, gorgeous. |
104 | 00:05:29,440 | 00:05:32,320 | And it's going to be a caramel cage... | And it's going to be a caramel cage... |
105 | 00:05:32,520 | 00:05:33,880 | You're... ..on top of it. | You're... ..on top of it. |
106 | 00:05:34,080 | 00:05:35,720 | Wow. That sounds very fancy. | Wow. That sounds very fancy. |
107 | 00:05:35,920 | 00:05:38,840 | And there will be flowers running down from the cage. | And there will be flowers running down from the cage. |
108 | 00:05:39,040 | 00:05:42,320 | I'm going to make this dish so special and so beautiful | I'm going to make this dish so special and so beautiful |
109 | 00:05:42,520 | 00:05:44,800 | it's going to blow everyone's mind. | it's going to blow everyone's mind. |
110 | 00:05:45,000 | 00:05:47,360 | I cannot wait to see how this turns out. | I cannot wait to see how this turns out. |
111 | 00:05:47,560 | 00:05:49,680 | Thank you. OK, well, I'll leave you to it. | Thank you. OK, well, I'll leave you to it. |
112 | 00:05:56,480 | 00:05:57,760 | MAEVE O'MEARA: It's one win each | MAEVE O'MEARA: It's one win each |
113 | 00:05:57,960 | 00:06:01,560 | between our home cooks and top Vietnamese restaurant, Annam. | between our home cooks and top Vietnamese restaurant, Annam. |
114 | 00:06:01,760 | 00:06:05,360 | Now it's up to sous chef Judy to create a coconut dessert | Now it's up to sous chef Judy to create a coconut dessert |
115 | 00:06:05,560 | 00:06:07,080 | that stands out from the bunch. | that stands out from the bunch. |
116 | 00:06:07,280 | 00:06:10,800 | I'm going to be making the young coconut jelly dish. | I'm going to be making the young coconut jelly dish. |
117 | 00:06:11,000 | 00:06:12,880 | So it's like a assortment of coconut. | So it's like a assortment of coconut. |
118 | 00:06:13,080 | 00:06:16,400 | So you've got fresh coconut, coconut jelly, coconut sorbet. | So you've got fresh coconut, coconut jelly, coconut sorbet. |
119 | 00:06:16,600 | 00:06:18,800 | And then it's going to have chargrilled corn | And then it's going to have chargrilled corn |
120 | 00:06:19,000 | 00:06:21,240 | with toasted peanuts on top for crunch. | with toasted peanuts on top for crunch. |
121 | 00:06:21,440 | 00:06:22,720 | Jerry's been quiet for five minutes | Jerry's been quiet for five minutes |
122 | 00:06:22,920 | 00:06:24,200 | so, I mean, like, that's pretty good. | so, I mean, like, that's pretty good. |
123 | 00:06:24,400 | 00:06:25,680 | That's a pretty good start. | That's a pretty good start. |
124 | 00:06:25,880 | 00:06:28,280 | JERRY: Judy's only been with us for a short period of time. | JERRY: Judy's only been with us for a short period of time. |
125 | 00:06:28,480 | 00:06:30,880 | But with her strengths, and her experience, | But with her strengths, and her experience, |
126 | 00:06:31,080 | 00:06:32,880 | she should be able to do this quite easily. | she should be able to do this quite easily. |
127 | 00:06:33,920 | 00:06:36,560 | To make the coconut jelly, I get really fresh, young coconuts, | To make the coconut jelly, I get really fresh, young coconuts, |
128 | 00:06:36,760 | 00:06:38,240 | break them, get the juice out, | break them, get the juice out, |
129 | 00:06:38,440 | 00:06:41,760 | and then I'll heat up the coconut juice, sugar syrup, | and then I'll heat up the coconut juice, sugar syrup, |
130 | 00:06:41,960 | 00:06:44,280 | and then I'll put the gelatin that I've already soaked. | and then I'll put the gelatin that I've already soaked. |
131 | 00:06:44,480 | 00:06:46,480 | I've only actually only made it once, | I've only actually only made it once, |
132 | 00:06:46,680 | 00:06:50,120 | but, I mean, all the elements are pretty straightforward. | but, I mean, all the elements are pretty straightforward. |
133 | 00:06:50,320 | 00:06:51,760 | And then I'll bring it up to a heat, | And then I'll bring it up to a heat, |
134 | 00:06:51,960 | 00:06:53,800 | where you can start to see it splitting. | where you can start to see it splitting. |
135 | 00:06:54,000 | 00:06:56,720 | And then, I strain it through, like, a really fine sieve, | And then, I strain it through, like, a really fine sieve, |
136 | 00:06:56,920 | 00:06:59,200 | pour it into containers and let them set. | pour it into containers and let them set. |
137 | 00:07:00,840 | 00:07:03,840 | So, you're making sorbet? I'm making the coconut sorbet now. | So, you're making sorbet? I'm making the coconut sorbet now. |
138 | 00:07:04,040 | 00:07:08,560 | So, it's got glucose, sugar syrup, coconut cream, and a pinch of salt. | So, it's got glucose, sugar syrup, coconut cream, and a pinch of salt. |
139 | 00:07:08,800 | 00:07:12,440 | Don't... you don't need to heat that sorbet, you've just got to warm it, yeah? To melt the glucose. | Don't... you don't need to heat that sorbet, you've just got to warm it, yeah? To melt the glucose. |
140 | 00:07:12,640 | 00:07:14,640 | You kind of see it come together, | You kind of see it come together, |
141 | 00:07:14,840 | 00:07:17,240 | kind of like a really thick gravy, almost. | kind of like a really thick gravy, almost. |
142 | 00:07:17,440 | 00:07:19,000 | And then I will just churn it. | And then I will just churn it. |
143 | 00:07:20,040 | 00:07:22,320 | As the blades spin, it will become thicker and thicker | As the blades spin, it will become thicker and thicker |
144 | 00:07:22,520 | 00:07:25,320 | to where you think it's just almost ready, | to where you think it's just almost ready, |
145 | 00:07:25,520 | 00:07:27,640 | and then you take it out and then you let it set and freeze. | and then you take it out and then you let it set and freeze. |
146 | 00:07:27,840 | 00:07:29,680 | You OK? You're so quiet. | You OK? You're so quiet. |
147 | 00:07:29,880 | 00:07:31,400 | Just chill out, babes. Just chill out. | Just chill out, babes. Just chill out. |
148 | 00:07:31,600 | 00:07:35,680 | Man! I get this every day, yeah? Stop yelling at me. | Man! I get this every day, yeah? Stop yelling at me. |
149 | 00:07:35,880 | 00:07:36,840 | (LAUGHS) | (LAUGHS) |
150 | 00:07:40,720 | 00:07:42,840 | I'm going to make the tapioca now. | I'm going to make the tapioca now. |
151 | 00:07:43,040 | 00:07:47,520 | So, it's just coconut milk with equal parts water, | So, it's just coconut milk with equal parts water, |
152 | 00:07:47,720 | 00:07:49,600 | half part of sugar, | half part of sugar, |
153 | 00:07:49,800 | 00:07:52,720 | and bring that to a simmer to make sure everything's melted, | and bring that to a simmer to make sure everything's melted, |
154 | 00:07:52,920 | 00:07:55,560 | and then I'm putting in the soaked tapioca. | and then I'm putting in the soaked tapioca. |
155 | 00:07:55,760 | 00:08:00,440 | And then I'll cook it further, heat the tapioca right through. | And then I'll cook it further, heat the tapioca right through. |
156 | 00:08:00,640 | 00:08:04,520 | I'm just laying this tapioca on a tray, so it can quickly cool. | I'm just laying this tapioca on a tray, so it can quickly cool. |
157 | 00:08:05,800 | 00:08:09,040 | Then, check on the jelly in the fridge. | Then, check on the jelly in the fridge. |
158 | 00:08:09,240 | 00:08:11,040 | I'm not happy with it. | I'm not happy with it. |
159 | 00:08:11,240 | 00:08:13,440 | I'm not happy with the jelly. I don't think it's right. | I'm not happy with the jelly. I don't think it's right. |
160 | 00:08:13,640 | 00:08:17,440 | There were a little lumps in it, so I've done something wrong. | There were a little lumps in it, so I've done something wrong. |
161 | 00:08:17,640 | 00:08:19,120 | I'm going to make another jelly | I'm going to make another jelly |
162 | 00:08:19,320 | 00:08:21,040 | 'cause I don't think it's quite right. | 'cause I don't think it's quite right. |
163 | 00:08:21,240 | 00:08:23,840 | So, I mix some gelatin and sugar. | So, I mix some gelatin and sugar. |
164 | 00:08:24,040 | 00:08:25,320 | I'm going to have to do it, | I'm going to have to do it, |
165 | 00:08:25,520 | 00:08:27,480 | 'cause I don't want to serve that - it looks pretty bad. | 'cause I don't want to serve that - it looks pretty bad. |
166 | 00:08:27,680 | 00:08:28,960 | A little bit stressed | A little bit stressed |
167 | 00:08:29,160 | 00:08:31,640 | because I don't think my other jelly looked right. | because I don't think my other jelly looked right. |
168 | 00:08:31,840 | 00:08:33,440 | It was grainy and had little pieces in it. | It was grainy and had little pieces in it. |
169 | 00:08:33,640 | 00:08:35,520 | You go and have a look. What did you set it with? | You go and have a look. What did you set it with? |
170 | 00:08:35,720 | 00:08:37,120 | I set it with gelatin. | I set it with gelatin. |
171 | 00:08:37,320 | 00:08:38,680 | OK, did you strain the gelatin? | OK, did you strain the gelatin? |
172 | 00:08:38,880 | 00:08:40,640 | No, I used gelatin powder. | No, I used gelatin powder. |
173 | 00:08:40,840 | 00:08:42,160 | You got to melt the gelatin, | You got to melt the gelatin, |
174 | 00:08:42,360 | 00:08:44,000 | and then you got to be able to strain it | and then you got to be able to strain it |
175 | 00:08:44,200 | 00:08:45,480 | to get any gelatin powders out. | to get any gelatin powders out. |
176 | 00:08:45,680 | 00:08:47,520 | That's how you end up with a... a smooth jelly. | That's how you end up with a... a smooth jelly. |
177 | 00:08:47,720 | 00:08:50,840 | And that should be fine enough to take all your bits and pieces out. | And that should be fine enough to take all your bits and pieces out. |
178 | 00:08:51,040 | 00:08:52,160 | Thank you. | Thank you. |
179 | 00:08:52,360 | 00:08:53,800 | I'm glad she gave me some assistance | I'm glad she gave me some assistance |
180 | 00:08:54,000 | 00:08:56,160 | because I was quite nervous at the time. | because I was quite nervous at the time. |
181 | 00:08:56,360 | 00:08:57,840 | You happy now? Yes, I think so. | You happy now? Yes, I think so. |
182 | 00:08:58,040 | 00:08:59,320 | Awesome. | Awesome. |
183 | 00:08:59,520 | 00:09:01,080 | MELISSA LEONG: I really hope that we see a mixture | MELISSA LEONG: I really hope that we see a mixture |
184 | 00:09:01,280 | 00:09:03,640 | of traditional and slightly modern approaches | of traditional and slightly modern approaches |
185 | 00:09:03,840 | 00:09:05,800 | to this coconut dessert challenge, | to this coconut dessert challenge, |
186 | 00:09:06,000 | 00:09:07,960 | because it's a really broad challenge base. | because it's a really broad challenge base. |
187 | 00:09:08,160 | 00:09:12,600 | We have three very different people here, so this could be good. | We have three very different people here, so this could be good. |
188 | 00:09:19,760 | 00:09:22,240 | MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. | MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. |
189 | 00:09:22,440 | 00:09:25,640 | 30 minutes. We have 30 minutes to go. | 30 minutes. We have 30 minutes to go. |
190 | 00:09:25,840 | 00:09:29,760 | Our two home cooks and sous chef Judy from restaurant Annam, | Our two home cooks and sous chef Judy from restaurant Annam, |
191 | 00:09:29,960 | 00:09:33,680 | are heating up the kitchen with their creative coconut desserts. | are heating up the kitchen with their creative coconut desserts. |
192 | 00:09:33,880 | 00:09:36,640 | They all want to impress blind-tasting judge Dan, | They all want to impress blind-tasting judge Dan, |
193 | 00:09:36,840 | 00:09:39,840 | who knows a great deal about coconut in desserts. | who knows a great deal about coconut in desserts. |
194 | 00:09:40,040 | 00:09:41,800 | DAN HONG: I'm looking for something really creative, | DAN HONG: I'm looking for something really creative, |
195 | 00:09:42,000 | 00:09:44,840 | a dessert that really elevates that flavour of coconut. | a dessert that really elevates that flavour of coconut. |
196 | 00:09:45,040 | 00:09:48,400 | Growing up in a Vietnamese family, I've eaten a lot of coconut dessert. | Growing up in a Vietnamese family, I've eaten a lot of coconut dessert. |
197 | 00:09:48,600 | 00:09:51,200 | So there's so many different textures, flavours and ways | So there's so many different textures, flavours and ways |
198 | 00:09:51,400 | 00:09:52,680 | you can use coconut. | you can use coconut. |
199 | 00:09:52,880 | 00:09:55,080 | And I can't wait to see what gets put up. | And I can't wait to see what gets put up. |
200 | 00:10:01,880 | 00:10:04,120 | TAM: Tonight I'm making coconut heaven. | TAM: Tonight I'm making coconut heaven. |
201 | 00:10:04,320 | 00:10:06,240 | When the coconut balls turn brown, | When the coconut balls turn brown, |
202 | 00:10:06,440 | 00:10:08,600 | then I just take them out, let them rest. | then I just take them out, let them rest. |
203 | 00:10:08,800 | 00:10:10,080 | Why is resting? | Why is resting? |
204 | 00:10:10,280 | 00:10:13,320 | I'm just making the whipped cream frosting. | I'm just making the whipped cream frosting. |
205 | 00:10:13,520 | 00:10:16,520 | I just put a little bit of icing sugar in there, | I just put a little bit of icing sugar in there, |
206 | 00:10:16,720 | 00:10:18,760 | just to have a hint of sweetness. | just to have a hint of sweetness. |
207 | 00:10:18,960 | 00:10:22,240 | The dish also has passionfruit sauce. | The dish also has passionfruit sauce. |
208 | 00:10:22,440 | 00:10:24,600 | Passionfruit sauce is very simple. | Passionfruit sauce is very simple. |
209 | 00:10:24,800 | 00:10:27,040 | I strain them, just to get the juice, | I strain them, just to get the juice, |
210 | 00:10:27,240 | 00:10:31,960 | cook it in a saucepan with star anise and sugar to make the syrup. | cook it in a saucepan with star anise and sugar to make the syrup. |
211 | 00:10:32,160 | 00:10:36,840 | When Dan taste this, he will feel like, "Wow! This is heaven!" | When Dan taste this, he will feel like, "Wow! This is heaven!" |
212 | 00:10:37,040 | 00:10:38,440 | When it comes to dessert, | When it comes to dessert, |
213 | 00:10:38,640 | 00:10:42,200 | especially coconut dessert, I'm very confident. | especially coconut dessert, I'm very confident. |
214 | 00:10:46,080 | 00:10:47,400 | How's your jelly? | How's your jelly? |
215 | 00:10:47,600 | 00:10:49,520 | Look, I mean, it's looking pretty good. I don't know. | Look, I mean, it's looking pretty good. I don't know. |
216 | 00:10:49,720 | 00:10:51,440 | Can I have a look? Have a look. | Can I have a look? Have a look. |
217 | 00:10:51,640 | 00:10:53,160 | Like, I think it's pretty good. | Like, I think it's pretty good. |
218 | 00:10:53,360 | 00:10:56,160 | So, tonight, I'm going to be making an assortment of coconut. | So, tonight, I'm going to be making an assortment of coconut. |
219 | 00:10:56,360 | 00:11:00,600 | So you get fresh coconut, coconut jelly and coconut sorbet. | So you get fresh coconut, coconut jelly and coconut sorbet. |
220 | 00:11:00,800 | 00:11:02,360 | Jelly's down, sorbet's down. | Jelly's down, sorbet's down. |
221 | 00:11:02,560 | 00:11:04,480 | And then I started to get a little bit concerned. | And then I started to get a little bit concerned. |
222 | 00:11:04,680 | 00:11:07,360 | The sorbet was still a little bit like cold cream. | The sorbet was still a little bit like cold cream. |
223 | 00:11:07,560 | 00:11:09,800 | It's literally... Can you put it in the blast chiller? | It's literally... Can you put it in the blast chiller? |
224 | 00:11:12,160 | 00:11:13,440 | Kept checking, kept checking. | Kept checking, kept checking. |
225 | 00:11:13,640 | 00:11:16,120 | And then we're like, "Maybe we'll put in the blast chiller for a bit, | And then we're like, "Maybe we'll put in the blast chiller for a bit, |
226 | 00:11:16,320 | 00:11:17,600 | "chill it out." | "chill it out." |
227 | 00:11:17,800 | 00:11:20,600 | The dangers of that is you can get, like, ice crystals that form | The dangers of that is you can get, like, ice crystals that form |
228 | 00:11:20,800 | 00:11:22,760 | and then that changes the consistency. | and then that changes the consistency. |
229 | 00:11:22,960 | 00:11:24,760 | Is something going on with the sorbet? | Is something going on with the sorbet? |
230 | 00:11:24,960 | 00:11:27,040 | Yes, Judy and I have just had a talk | Yes, Judy and I have just had a talk |
231 | 00:11:27,240 | 00:11:29,080 | and we might put it in the blast chiller real quickly | and we might put it in the blast chiller real quickly |
232 | 00:11:29,280 | 00:11:31,040 | just to really get it real cold again. | just to really get it real cold again. |
233 | 00:11:31,240 | 00:11:32,920 | Yeah. And then we'll finish churning it. | Yeah. And then we'll finish churning it. |
234 | 00:11:33,120 | 00:11:35,680 | What are the other flavours that are going on in your dish, | What are the other flavours that are going on in your dish, |
235 | 00:11:35,880 | 00:11:37,160 | in Annam's dish? | in Annam's dish? |
236 | 00:11:37,360 | 00:11:38,760 | Well, we've got some grilled corn. | Well, we've got some grilled corn. |
237 | 00:11:38,960 | 00:11:43,320 | In Vietnam, corn is used more of a dessert than a savoury. | In Vietnam, corn is used more of a dessert than a savoury. |
238 | 00:11:43,520 | 00:11:46,160 | Then we've got some really nice, crunchy, salty | Then we've got some really nice, crunchy, salty |
239 | 00:11:46,360 | 00:11:47,840 | chilli little peanuts. | chilli little peanuts. |
240 | 00:11:48,040 | 00:11:50,320 | I'll let you keep an eagle eye view on Judy. | I'll let you keep an eagle eye view on Judy. |
241 | 00:11:50,520 | 00:11:52,640 | (CHUCKLES) Yes. Let me know how you go. | (CHUCKLES) Yes. Let me know how you go. |
242 | 00:11:52,840 | 00:11:55,440 | I kind of just had to run backwards and forwards, | I kind of just had to run backwards and forwards, |
243 | 00:11:55,640 | 00:11:58,280 | and the consistency of the sorbet, | and the consistency of the sorbet, |
244 | 00:11:58,480 | 00:12:00,720 | it's looking pretty good from the blast chiller. | it's looking pretty good from the blast chiller. |
245 | 00:12:04,120 | 00:12:06,840 | KRIS: Tonight I'm cooking the coconut tapioca | KRIS: Tonight I'm cooking the coconut tapioca |
246 | 00:12:07,040 | 00:12:08,320 | with grilled pineapple. | with grilled pineapple. |
247 | 00:12:08,520 | 00:12:11,880 | And I've got a biscuit made from shredded coconut and banana. | And I've got a biscuit made from shredded coconut and banana. |
248 | 00:12:12,080 | 00:12:14,480 | I'm just about to make these biscuits. | I'm just about to make these biscuits. |
249 | 00:12:15,920 | 00:12:20,400 | Three quarters of a cup of shredded coconut and a ripe banana. | Three quarters of a cup of shredded coconut and a ripe banana. |
250 | 00:12:22,240 | 00:12:25,560 | Whiz together and just press them into the egg moulds. | Whiz together and just press them into the egg moulds. |
251 | 00:12:25,760 | 00:12:28,080 | And then just flatten them as much as I can, | And then just flatten them as much as I can, |
252 | 00:12:28,280 | 00:12:29,880 | make them as thin as I can, | make them as thin as I can, |
253 | 00:12:30,080 | 00:12:33,680 | and bake them in a 180-degree oven for 20 minutes. | and bake them in a 180-degree oven for 20 minutes. |
254 | 00:12:35,720 | 00:12:37,840 | MARK OLIVE: So you're grilling some pineapple here as well? | MARK OLIVE: So you're grilling some pineapple here as well? |
255 | 00:12:38,040 | 00:12:40,760 | Yep. So, I was a bit worried that it might be sweet, | Yep. So, I was a bit worried that it might be sweet, |
256 | 00:12:40,960 | 00:12:42,240 | but it's nice and tart, | but it's nice and tart, |
257 | 00:12:42,440 | 00:12:45,000 | so that's going to even out all the sweetness that's on my dessert. | so that's going to even out all the sweetness that's on my dessert. |
258 | 00:12:45,200 | 00:12:46,120 | Yep. | Yep. |
259 | 00:12:46,320 | 00:12:49,600 | The last ingredient I've got to do is the sauce. | The last ingredient I've got to do is the sauce. |
260 | 00:12:49,800 | 00:12:53,000 | Half a cup of coconut cream, a quarter cup of sugar. | Half a cup of coconut cream, a quarter cup of sugar. |
261 | 00:12:53,200 | 00:12:57,440 | It has a slight salty and sour taste to it. | It has a slight salty and sour taste to it. |
262 | 00:12:57,640 | 00:12:59,040 | Oh, I forgot! My chilli. | Oh, I forgot! My chilli. |
263 | 00:12:59,240 | 00:13:00,520 | Your chilli? | Your chilli? |
264 | 00:13:00,720 | 00:13:03,000 | I'm just going to add a little tiny bit of chilli. | I'm just going to add a little tiny bit of chilli. |
265 | 00:13:03,200 | 00:13:05,440 | Ooh. Give it a little bit of heat? Bit of heat, yeah. | Ooh. Give it a little bit of heat? Bit of heat, yeah. |
266 | 00:13:05,640 | 00:13:09,840 | Vietnamese like to put salted chilli on fruit. | Vietnamese like to put salted chilli on fruit. |
267 | 00:13:10,040 | 00:13:12,640 | So, it's... it's a traditional thing. | So, it's... it's a traditional thing. |
268 | 00:13:17,760 | 00:13:20,480 | Yes! This is what I want. | Yes! This is what I want. |
269 | 00:13:20,680 | 00:13:23,040 | I'm going to coat the coconut balls with cream, | I'm going to coat the coconut balls with cream, |
270 | 00:13:23,240 | 00:13:25,920 | and roll it over the desiccated coconut. | and roll it over the desiccated coconut. |
271 | 00:13:26,120 | 00:13:30,880 | Just like bury them into the desiccated coconut. | Just like bury them into the desiccated coconut. |
272 | 00:13:31,080 | 00:13:33,680 | And now I'm making the caramel cage. | And now I'm making the caramel cage. |
273 | 00:13:33,880 | 00:13:37,440 | And it looks very complicated, but, actually, it's quite simple. | And it looks very complicated, but, actually, it's quite simple. |
274 | 00:13:37,640 | 00:13:42,000 | You just use plain sugar on a high heat. | You just use plain sugar on a high heat. |
275 | 00:13:42,200 | 00:13:44,480 | So you see the sugar start going brown? | So you see the sugar start going brown? |
276 | 00:13:44,680 | 00:13:48,600 | To make a cage, I just use the back of a soup ladle. | To make a cage, I just use the back of a soup ladle. |
277 | 00:13:48,800 | 00:13:52,680 | Just run through all the caramel, while it's still hot. | Just run through all the caramel, while it's still hot. |
278 | 00:13:52,880 | 00:13:54,840 | This is the perfect one I want. | This is the perfect one I want. |
279 | 00:13:55,040 | 00:13:56,960 | It's just so fragile. | It's just so fragile. |
280 | 00:13:57,160 | 00:13:59,000 | MELISSA LEONG: Hey, guys, five minutes to go. | MELISSA LEONG: Hey, guys, five minutes to go. |
281 | 00:13:59,200 | 00:14:01,080 | You should be plating now. | You should be plating now. |
282 | 00:14:03,360 | 00:14:05,120 | KRIS: I've just got to get the jellies out. | KRIS: I've just got to get the jellies out. |
283 | 00:14:05,320 | 00:14:07,320 | I've had them setting on an angle, | I've had them setting on an angle, |
284 | 00:14:07,520 | 00:14:11,720 | so that I'll be able to put the coconut tapioca on the side of that. | so that I'll be able to put the coconut tapioca on the side of that. |
285 | 00:14:11,920 | 00:14:15,680 | So, I'm going to put the grilled pineapple to one side, | So, I'm going to put the grilled pineapple to one side, |
286 | 00:14:15,880 | 00:14:19,440 | and then, on top is my coconut and banana biscuit, | and then, on top is my coconut and banana biscuit, |
287 | 00:14:19,640 | 00:14:22,120 | and to the side, I've got the hot sauce. | and to the side, I've got the hot sauce. |
288 | 00:14:24,120 | 00:14:29,200 | I'm going to make the frosting cream as a base for the coconut ball. | I'm going to make the frosting cream as a base for the coconut ball. |
289 | 00:14:29,400 | 00:14:33,120 | Pour it over with the passionfruit sauce | Pour it over with the passionfruit sauce |
290 | 00:14:33,320 | 00:14:37,600 | and then, top up with the caramel cage. | and then, top up with the caramel cage. |
291 | 00:14:38,760 | 00:14:43,400 | I'm making this dish, hoping that when Dan takes the first bite, | I'm making this dish, hoping that when Dan takes the first bite, |
292 | 00:14:43,600 | 00:14:45,400 | it will send him straight to heaven. | it will send him straight to heaven. |
293 | 00:14:45,600 | 00:14:47,360 | It's coconut heaven. | It's coconut heaven. |
294 | 00:14:47,560 | 00:14:50,680 | Let's go, Judy! Take it home. | Let's go, Judy! Take it home. |
295 | 00:14:50,880 | 00:14:52,520 | It's really delicious. | It's really delicious. |
296 | 00:14:52,720 | 00:14:55,880 | So the young coconut jelly is served with fresh coconut, | So the young coconut jelly is served with fresh coconut, |
297 | 00:14:56,080 | 00:14:58,800 | and then we put the coconut jelly, | and then we put the coconut jelly, |
298 | 00:14:59,000 | 00:15:02,480 | chargrilled corn, and then the coconut sorbet. | chargrilled corn, and then the coconut sorbet. |
299 | 00:15:02,680 | 00:15:05,000 | Come on, let's get a real ramekin and stick it on the side. | Come on, let's get a real ramekin and stick it on the side. |
300 | 00:15:06,120 | 00:15:07,400 | Like, I pushed it to the end | Like, I pushed it to the end |
301 | 00:15:07,600 | 00:15:09,600 | but I just made it, I think, with the skin of my teeth. | but I just made it, I think, with the skin of my teeth. |
302 | 00:15:14,240 | 00:15:17,160 | MELISSA LEONG: Go, Kris! Well done! | MELISSA LEONG: Go, Kris! Well done! |
303 | 00:15:17,360 | 00:15:19,400 | MARK OLIVE: On ya, Kris. | MARK OLIVE: On ya, Kris. |
304 | 00:15:19,600 | 00:15:21,720 | I'm feeling confident with my flavours. | I'm feeling confident with my flavours. |
305 | 00:15:21,920 | 00:15:25,720 | I'm here tonight. I want to go to the end, go up against Jerry. | I'm here tonight. I want to go to the end, go up against Jerry. |
306 | 00:15:25,920 | 00:15:27,800 | Oh, done. | Oh, done. |
307 | 00:15:30,280 | 00:15:33,120 | MARK OLIVE: Oh, Tam's up too. Beautiful, Tam. Well done. | MARK OLIVE: Oh, Tam's up too. Beautiful, Tam. Well done. |
308 | 00:15:33,320 | 00:15:34,920 | Thank you. Well done. | Thank you. Well done. |
309 | 00:15:40,160 | 00:15:44,480 | I wish Dad could be here with me. He'd be so proud. | I wish Dad could be here with me. He'd be so proud. |
310 | 00:15:44,680 | 00:15:47,960 | JERRY: Come on, Judy! Get it up there! Come on! | JERRY: Come on, Judy! Get it up there! Come on! |
311 | 00:15:48,160 | 00:15:50,080 | Go, Judy! MARK OLIVE: Come on, Judy. | Go, Judy! MARK OLIVE: Come on, Judy. |
312 | 00:15:52,680 | 00:15:54,600 | JUDY: I'm not feeling super excited, | JUDY: I'm not feeling super excited, |
313 | 00:15:54,800 | 00:15:56,760 | 'cause I like that was a pretty simple dessert, | 'cause I like that was a pretty simple dessert, |
314 | 00:15:56,960 | 00:15:59,720 | but just the elements had to be all perfect. | but just the elements had to be all perfect. |
315 | 00:15:59,920 | 00:16:01,800 | Hope we beat them! Team Home Cook! | Hope we beat them! Team Home Cook! |
316 | 00:16:02,000 | 00:16:03,480 | Whoo! | Whoo! |
317 | 00:16:12,480 | 00:16:16,080 | MAEVE O'MEARA: Our home cooks and restaurant Annam's sous chef Judy, | MAEVE O'MEARA: Our home cooks and restaurant Annam's sous chef Judy, |
318 | 00:16:16,280 | 00:16:19,760 | have created three impressive coconut desserts. | have created three impressive coconut desserts. |
319 | 00:16:19,960 | 00:16:24,840 | But, which one will blind-tasting judge Dan go nuts over? | But, which one will blind-tasting judge Dan go nuts over? |
320 | 00:16:25,040 | 00:16:26,400 | MARK OLIVE: Three great desserts here. | MARK OLIVE: Three great desserts here. |
321 | 00:16:26,600 | 00:16:29,920 | What do you think? They look incredible. | What do you think? They look incredible. |
322 | 00:16:30,120 | 00:16:32,080 | They all look like restaurant desserts. | They all look like restaurant desserts. |
323 | 00:16:32,280 | 00:16:34,160 | Let's try this one right here. | Let's try this one right here. |
324 | 00:16:36,400 | 00:16:38,280 | This is young coconut jelly. | This is young coconut jelly. |
325 | 00:16:40,840 | 00:16:42,360 | It looks very beautiful. | It looks very beautiful. |
326 | 00:16:42,560 | 00:16:44,440 | You can see in this halved coconut, | You can see in this halved coconut, |
327 | 00:16:44,640 | 00:16:49,040 | those young coconut cubes, some edible flowers, very pretty. | those young coconut cubes, some edible flowers, very pretty. |
328 | 00:16:49,240 | 00:16:52,480 | This beautiful coconut sorbet. It looks great. | This beautiful coconut sorbet. It looks great. |
329 | 00:16:52,680 | 00:16:55,240 | Well, I'm just going to dig in. | Well, I'm just going to dig in. |
330 | 00:16:56,880 | 00:16:59,160 | Ooh, nice smooth texture. | Ooh, nice smooth texture. |
331 | 00:16:59,360 | 00:17:01,840 | I'm going to try it with some of this beautiful jelly | I'm going to try it with some of this beautiful jelly |
332 | 00:17:02,040 | 00:17:03,480 | and this sweet corn. | and this sweet corn. |
333 | 00:17:07,200 | 00:17:08,200 | Mmm. | Mmm. |
334 | 00:17:09,840 | 00:17:13,080 | That sorbet is the perfect texture, temperature, | That sorbet is the perfect texture, temperature, |
335 | 00:17:13,280 | 00:17:15,440 | and just all-round deliciousness. | and just all-round deliciousness. |
336 | 00:17:15,640 | 00:17:17,200 | It is perfect. | It is perfect. |
337 | 00:17:24,440 | 00:17:27,040 | I love the sweet corn 'cause it actually reminds me | I love the sweet corn 'cause it actually reminds me |
338 | 00:17:27,240 | 00:17:28,880 | of an old Vietnamese dessert | of an old Vietnamese dessert |
339 | 00:17:29,080 | 00:17:30,880 | that my mum used to make me, called che bap, | that my mum used to make me, called che bap, |
340 | 00:17:31,080 | 00:17:34,120 | which is coconut tapioca with sweetcorn through it. | which is coconut tapioca with sweetcorn through it. |
341 | 00:17:35,720 | 00:17:38,280 | The jelly's a very good texture. It's really nice. | The jelly's a very good texture. It's really nice. |
342 | 00:17:38,480 | 00:17:41,240 | And then eating that fresh, young coconut adds another texture, | And then eating that fresh, young coconut adds another texture, |
343 | 00:17:41,440 | 00:17:42,720 | adds a little bit of richness. | adds a little bit of richness. |
344 | 00:17:42,920 | 00:17:46,280 | So, overall, it's a really nice dessert. | So, overall, it's a really nice dessert. |
345 | 00:17:46,480 | 00:17:47,920 | Very strong start. | Very strong start. |
346 | 00:17:52,800 | 00:17:56,160 | Dan, this is coconut tapioca with grilled pineapple. | Dan, this is coconut tapioca with grilled pineapple. |
347 | 00:17:57,960 | 00:17:59,800 | So, Dan, these are the layers. | So, Dan, these are the layers. |
348 | 00:18:00,000 | 00:18:02,640 | We've got jelly, tapioca, sauce. | We've got jelly, tapioca, sauce. |
349 | 00:18:02,840 | 00:18:04,880 | This little thing - what would this be? | This little thing - what would this be? |
350 | 00:18:05,080 | 00:18:06,560 | It's a coconut biscuit. | It's a coconut biscuit. |
351 | 00:18:06,760 | 00:18:08,920 | Coconut biscuit. Oh! | Coconut biscuit. Oh! |
352 | 00:18:12,440 | 00:18:15,400 | You should get a hint of banana in that biscuit there. | You should get a hint of banana in that biscuit there. |
353 | 00:18:15,600 | 00:18:17,240 | I do. | I do. |
354 | 00:18:18,720 | 00:18:20,160 | Alright, well, I'm going in. | Alright, well, I'm going in. |
355 | 00:18:21,880 | 00:18:23,800 | A bit of sauce. | A bit of sauce. |
356 | 00:18:28,480 | 00:18:29,760 | Not a bad texture. | Not a bad texture. |
357 | 00:18:29,960 | 00:18:33,200 | I can tell that they actually cooked the tapioca in the coconut milk. | I can tell that they actually cooked the tapioca in the coconut milk. |
358 | 00:18:33,400 | 00:18:34,520 | Mm-hm. | Mm-hm. |
359 | 00:18:35,560 | 00:18:37,720 | I'm going into the pandan jelly. | I'm going into the pandan jelly. |
360 | 00:18:42,400 | 00:18:44,440 | Look, it is a little bit grainy but it has a great flavour. | Look, it is a little bit grainy but it has a great flavour. |
361 | 00:18:44,640 | 00:18:46,160 | It's almost got an acidity to it. | It's almost got an acidity to it. |
362 | 00:18:46,360 | 00:18:47,160 | Oh, OK. | Oh, OK. |
363 | 00:18:47,360 | 00:18:49,480 | That's really nice. | That's really nice. |
364 | 00:18:49,680 | 00:18:51,560 | Presentation - very pretty. | Presentation - very pretty. |
365 | 00:18:51,760 | 00:18:54,760 | The coconut tapioca has a great flavour and texture. | The coconut tapioca has a great flavour and texture. |
366 | 00:18:54,960 | 00:18:57,600 | And the coconut sauce is delicious. Mmm. | And the coconut sauce is delicious. Mmm. |
367 | 00:18:57,800 | 00:19:00,800 | Unfortunately, the pandan jelly on the bottom is a little bit grainy, | Unfortunately, the pandan jelly on the bottom is a little bit grainy, |
368 | 00:19:01,000 | 00:19:02,440 | even though the flavour is there. | even though the flavour is there. |
369 | 00:19:07,320 | 00:19:09,720 | MELISSA LEONG: This is coconut heaven. | MELISSA LEONG: This is coconut heaven. |
370 | 00:19:12,360 | 00:19:15,640 | Oh-ho-ho! It better taste like heaven if you're gonna call it heaven! | Oh-ho-ho! It better taste like heaven if you're gonna call it heaven! |
371 | 00:19:15,840 | 00:19:17,520 | (BOTH CHUCKLE) Wow. | (BOTH CHUCKLE) Wow. |
372 | 00:19:17,720 | 00:19:20,080 | So on the bottom here, you have a coconut butter cream. | So on the bottom here, you have a coconut butter cream. |
373 | 00:19:20,280 | 00:19:24,000 | Then you have a desiccated coconut ball, sugar cage, | Then you have a desiccated coconut ball, sugar cage, |
374 | 00:19:24,200 | 00:19:25,480 | passionfruit sauce. | passionfruit sauce. |
375 | 00:19:25,680 | 00:19:29,040 | Coconut and passionfruit - very classic combination. | Coconut and passionfruit - very classic combination. |
376 | 00:19:29,240 | 00:19:32,360 | Ooh, nice! | Ooh, nice! |
377 | 00:19:32,560 | 00:19:36,000 | Look at this cream. Wow. Look at the texture of that. | Look at this cream. Wow. Look at the texture of that. |
378 | 00:19:36,200 | 00:19:37,880 | It looks so rich. | It looks so rich. |
379 | 00:19:38,080 | 00:19:41,680 | Oh, my gosh. I just had the cream and that was heaven. | Oh, my gosh. I just had the cream and that was heaven. |
380 | 00:19:42,720 | 00:19:45,520 | How's this...? Wow! I've never had a dessert like this. | How's this...? Wow! I've never had a dessert like this. |
381 | 00:19:45,720 | 00:19:47,480 | Here I go. | Here I go. |
382 | 00:19:54,680 | 00:19:58,880 | Wow. That is very, very satisfying. | Wow. That is very, very satisfying. |
383 | 00:19:59,080 | 00:20:00,640 | It's such a simple dessert, | It's such a simple dessert, |
384 | 00:20:00,840 | 00:20:03,480 | but then you have that compressed coconut ball. | but then you have that compressed coconut ball. |
385 | 00:20:03,680 | 00:20:05,120 | That's got a little bit more sweetness. | That's got a little bit more sweetness. |
386 | 00:20:05,320 | 00:20:08,920 | And then that passionfruit has that acidity and sweetness. | And then that passionfruit has that acidity and sweetness. |
387 | 00:20:09,120 | 00:20:11,960 | And then this sugar cage has that almost bitterness. | And then this sugar cage has that almost bitterness. |
388 | 00:20:12,160 | 00:20:15,120 | So it works in perfect harmony. | So it works in perfect harmony. |
389 | 00:20:15,320 | 00:20:18,880 | It's a very simple dessert, but you know what, they nailed it. | It's a very simple dessert, but you know what, they nailed it. |
390 | 00:20:20,000 | 00:20:23,000 | Three very accomplished coconut desserts on the pass. | Three very accomplished coconut desserts on the pass. |
391 | 00:20:23,200 | 00:20:26,480 | Some really technical and then some really simple, yet refined, | Some really technical and then some really simple, yet refined, |
392 | 00:20:26,680 | 00:20:28,640 | so it's gonna be a really tough choice for me. | so it's gonna be a really tough choice for me. |
393 | 00:20:33,320 | 00:20:36,240 | MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. | MAEVE O'MEARA: It's Vietnamese week in The Chefs' Line kitchen. |
394 | 00:20:36,440 | 00:20:39,320 | Sous chef Judy from restaurant Annam | Sous chef Judy from restaurant Annam |
395 | 00:20:39,520 | 00:20:44,480 | and our home cooks have created three impressive coconut desserts. | and our home cooks have created three impressive coconut desserts. |
396 | 00:20:44,680 | 00:20:47,520 | Now it's time for blind-tasting judge Dan | Now it's time for blind-tasting judge Dan |
397 | 00:20:47,720 | 00:20:51,160 | to reveal tonight's best plate on the pass. | to reveal tonight's best plate on the pass. |
398 | 00:20:52,200 | 00:20:53,720 | MELISSA LEONG: Home cooks, Sous Chef Judy, | MELISSA LEONG: Home cooks, Sous Chef Judy, |
399 | 00:20:53,920 | 00:20:57,040 | you delivered delectable coconut desserts this evening. | you delivered delectable coconut desserts this evening. |
400 | 00:20:57,240 | 00:20:59,320 | They showcased wonderful technique | They showcased wonderful technique |
401 | 00:20:59,520 | 00:21:01,920 | and showed off the coconut in all of its glory. | and showed off the coconut in all of its glory. |
402 | 00:21:02,120 | 00:21:03,800 | Well done. | Well done. |
403 | 00:21:04,000 | 00:21:06,320 | (APPLAUSE) | (APPLAUSE) |
404 | 00:21:06,520 | 00:21:10,400 | OK, Dan, which one of these desserts is our worthy winner? | OK, Dan, which one of these desserts is our worthy winner? |
405 | 00:21:11,600 | 00:21:14,360 | All three of these plates on the pass | All three of these plates on the pass |
406 | 00:21:14,560 | 00:21:18,640 | looked like restaurant-quality coconut desserts. | looked like restaurant-quality coconut desserts. |
407 | 00:21:18,840 | 00:21:20,840 | I'm absolutely blown away. | I'm absolutely blown away. |
408 | 00:21:21,040 | 00:21:22,680 | But tonight... | But tonight... |
409 | 00:21:22,880 | 00:21:28,160 | ..the best coconut dessert and best plate on the pass is... | ..the best coconut dessert and best plate on the pass is... |
410 | 00:21:36,800 | 00:21:40,920 | DAN HONG: Tonight, the best coconut dessert | DAN HONG: Tonight, the best coconut dessert |
411 | 00:21:41,120 | 00:21:43,880 | and best plate on the pass is... | and best plate on the pass is... |
412 | 00:21:48,400 | 00:21:49,680 | ..coconut heaven. | ..coconut heaven. |
413 | 00:21:49,880 | 00:21:51,600 | (APPLAUSE) Oh, thank you! | (APPLAUSE) Oh, thank you! |
414 | 00:21:51,800 | 00:21:53,600 | No way! | No way! |
415 | 00:21:54,920 | 00:21:56,360 | Again?! Yes. | Again?! Yes. |
416 | 00:21:56,560 | 00:21:57,960 | (MARK CHUCKLES) | (MARK CHUCKLES) |
417 | 00:21:58,160 | 00:22:00,000 | I've never had a dessert like this. | I've never had a dessert like this. |
418 | 00:22:00,200 | 00:22:02,120 | It just had that real perfect balance. | It just had that real perfect balance. |
419 | 00:22:02,320 | 00:22:05,680 | And I loved how simple the dessert was, yet it was so refined. | And I loved how simple the dessert was, yet it was so refined. |
420 | 00:22:05,880 | 00:22:07,240 | So thank you very much. | So thank you very much. |
421 | 00:22:07,440 | 00:22:08,480 | Thank you. | Thank you. |
422 | 00:22:08,680 | 00:22:11,080 | And where did this recipe come from? | And where did this recipe come from? |
423 | 00:22:11,280 | 00:22:14,720 | It's what my father did when I was a little girl. | It's what my father did when I was a little girl. |
424 | 00:22:14,920 | 00:22:18,760 | Because I grew up during the US sanction, food was very limited, | Because I grew up during the US sanction, food was very limited, |
425 | 00:22:18,960 | 00:22:20,440 | so we didn't have much ingredient. | so we didn't have much ingredient. |
426 | 00:22:20,640 | 00:22:24,000 | My father would create the coconut balls | My father would create the coconut balls |
427 | 00:22:24,200 | 00:22:27,000 | and I just ate them like that and it was like heaven. | and I just ate them like that and it was like heaven. |
428 | 00:22:27,200 | 00:22:30,320 | (APPLAUSE) | (APPLAUSE) |
429 | 00:22:30,520 | 00:22:31,760 | Thank you. | Thank you. |
430 | 00:22:32,800 | 00:22:36,280 | Well, tonight's all up to our blind-judge Dan. | Well, tonight's all up to our blind-judge Dan. |
431 | 00:22:36,480 | 00:22:38,120 | Please tell us which of these plates | Please tell us which of these plates |
432 | 00:22:38,320 | 00:22:40,800 | didn't quite live up to the same level as the others. | didn't quite live up to the same level as the others. |
433 | 00:22:41,000 | 00:22:44,520 | The plate that didn't live up to my expectations is... | The plate that didn't live up to my expectations is... |
434 | 00:22:48,440 | 00:22:51,400 | ..the coconut tapioca with grilled pineapple. | ..the coconut tapioca with grilled pineapple. |
435 | 00:22:51,600 | 00:22:53,640 | Who made this? Me. | Who made this? Me. |
436 | 00:22:53,840 | 00:22:56,480 | Kris, it was a beautifully presented dessert. | Kris, it was a beautifully presented dessert. |
437 | 00:22:56,680 | 00:22:59,000 | I loved the coconut tapioca. | I loved the coconut tapioca. |
438 | 00:22:59,200 | 00:23:02,680 | It's just that the pandan jelly was a little bit grainy. | It's just that the pandan jelly was a little bit grainy. |
439 | 00:23:02,880 | 00:23:05,400 | I don't think the gelatin was dissolved properly. | I don't think the gelatin was dissolved properly. |
440 | 00:23:06,440 | 00:23:09,480 | For a guy who doesn't usually make desserts, it's a pretty good job. | For a guy who doesn't usually make desserts, it's a pretty good job. |
441 | 00:23:09,680 | 00:23:11,120 | Thank you. | Thank you. |
442 | 00:23:14,080 | 00:23:17,240 | Sous Chef Judy, this must be yours. Yep. | Sous Chef Judy, this must be yours. Yep. |
443 | 00:23:17,440 | 00:23:19,200 | I loved that sweet corn in there. | I loved that sweet corn in there. |
444 | 00:23:19,400 | 00:23:23,080 | It actually reminded me of che bap, which is what I grew up eating. | It actually reminded me of che bap, which is what I grew up eating. |
445 | 00:23:23,280 | 00:23:25,760 | On any other night, you'd be the winner. | On any other night, you'd be the winner. |
446 | 00:23:27,520 | 00:23:30,360 | Tam, as our last home cook standing, | Tam, as our last home cook standing, |
447 | 00:23:30,560 | 00:23:34,080 | you'll be here tomorrow night to go head-to-head with Jerry. | you'll be here tomorrow night to go head-to-head with Jerry. |
448 | 00:23:34,280 | 00:23:35,360 | Thank you. | Thank you. |
449 | 00:23:35,560 | 00:23:37,600 | MARK OLIVE: Head Chef Jerry, you worried? | MARK OLIVE: Head Chef Jerry, you worried? |
450 | 00:23:37,800 | 00:23:39,400 | We're both passionate about our food. | We're both passionate about our food. |
451 | 00:23:39,600 | 00:23:41,080 | We're both passionate about our culture. | We're both passionate about our culture. |
452 | 00:23:41,280 | 00:23:43,920 | And hopefully we can both translate that onto a plate. | And hopefully we can both translate that onto a plate. |
453 | 00:23:44,120 | 00:23:45,160 | Well said. | Well said. |
454 | 00:23:46,480 | 00:23:48,400 | Well, hard luck, Kris and Judy. | Well, hard luck, Kris and Judy. |
455 | 00:23:48,600 | 00:23:50,840 | But well done, Tam, you beat the restaurant. | But well done, Tam, you beat the restaurant. |
456 | 00:23:51,040 | 00:23:52,800 | So come and get your second trophy. | So come and get your second trophy. |
457 | 00:23:54,200 | 00:23:55,480 | Thank you. Congratulations. | Thank you. Congratulations. |
458 | 00:23:55,680 | 00:23:57,800 | Come on in, everybody. Get in here. | Come on in, everybody. Get in here. |
459 | 00:23:59,800 | 00:24:01,080 | DAN HONG: Wow. My dad would be very proud. | DAN HONG: Wow. My dad would be very proud. |
460 | 00:24:01,280 | 00:24:04,160 | Ah, good. MELISSA LEONG: That jelly was gorgeous. | Ah, good. MELISSA LEONG: That jelly was gorgeous. |
461 | 00:24:04,360 | 00:24:07,120 | Oh, have the... do have the sauce. The sauce is beautiful. | Oh, have the... do have the sauce. The sauce is beautiful. |
462 | 00:24:11,040 | 00:24:13,080 | MAEVE O'MEARA: Next time on The Chefs' Line, | MAEVE O'MEARA: Next time on The Chefs' Line, |
463 | 00:24:13,280 | 00:24:16,040 | a colossal Vietnamese cook-off. | a colossal Vietnamese cook-off. |
464 | 00:24:16,240 | 00:24:18,400 | We're making hot and sour soup. | We're making hot and sour soup. |
465 | 00:24:18,600 | 00:24:22,280 | This is very special and you can't find it anywhere else. | This is very special and you can't find it anywhere else. |
466 | 00:24:22,480 | 00:24:24,600 | But who will win Vietnamese week - | But who will win Vietnamese week - |
467 | 00:24:24,800 | 00:24:28,080 | Head Chef Jerry or home cook Tam? | Head Chef Jerry or home cook Tam? |
468 | 00:24:28,280 | 00:24:30,920 | How are you doing, Jerry? I'm seeing your duck over there. | How are you doing, Jerry? I'm seeing your duck over there. |
469 | 00:24:31,120 | 00:24:33,680 | I kind of think that I undersold myself in this. | I kind of think that I undersold myself in this. |