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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.