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daily Vid
  • 5 days ago
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00:00Previously on MasterChef Australia, they went head-to-head in an immunity cook-off for the ages.
00:09The battle is on. She's going down. She doesn't know yet, but she's going down.
00:13I thought we were friends.
00:15And the winners battled it out to produce pressure-test worthy masterpieces.
00:22Whoa, whoa, whoa, whoa, whoa.
00:24With spectacular wins for Depinda and Callum.
00:29Oh, get out.
00:32Then...
00:33Doughfest!
00:35Doughfest delivered.
00:37Oh, my God. Doughfest. How good.
00:39This bread is perfect.
00:41It is so soft and pillowy.
00:44That is so good. So good.
00:48And the Turquoise team won immunity from tonight's elimination.
00:59Two, four, six, eight, nine...
01:05Nine? Not bad odds.
01:07Actually quite looking forward to cooking today.
01:09Do my thing.
01:11Me too. Every day's a bonus now.
01:14Are they all right? Yeah.
01:16Black apron, elimination.
01:18I hate it and I love it.
01:20It's a chance to really push yourself.
01:22I get the best out of myself when there's pressure.
01:24The reward is really big if you get through.
01:28But also don't want to go home.
01:35Oh!
01:36Two, three, four.
01:37Four benches.
01:38Interesting.
01:42They're all counting to four.
01:43Definitely two rounds.
01:45Morning.
01:50Morning, all.
01:51Morning.
01:54You are going to need a lot of energy today.
01:58Because this elimination is stretching across two monster rounds.
02:07Jacqueline.
02:08Morning, mate.
02:09You're looking good.
02:10Oh, stop it.
02:12Blinds in your room, they're gone.
02:15Are you excited to have a day off, mate, or what?
02:20Yeah, any opportunity to get a day off.
02:22But looking forward to cheering these guys on today.
02:26Snez, you've been in the most eliminations out of everyone here today.
02:30Really?
02:31Yeah.
02:32Even Andre?
02:34Do you think the more you're in, the easier it gets?
02:36I think the more you're in, the more comfortable you get in this kitchen.
02:38And, you know, the more you cook and produce some good dishes,
02:41you kind of start believing in yourself.
02:43So I'm hoping I stay positive afterwards.
02:46Was I really in the most eliminations?
02:48I'm afraid you have been.
02:49But you're still here.
02:50Yeah.
02:51I'm still here.
02:52It means you're a survivor.
02:53Yeah.
02:55Phil, where is your head at today?
02:57Well, my head's good.
02:58I got up this morning, saw the sunrise.
03:02I'm excited to get to the next step.
03:05I don't want to go home yet, so...
03:08Righto, let's get into it.
03:11What better way to do that?
03:13With a very special guest.
03:15Oh!
03:16He left the corporate world to chase his food dreams in 2010 and hasn't looked back since.
03:26Today, he's one of the most groundbreaking Malaysian chefs in the country.
03:33I know who he is.
03:34Whether it's street food or fine dining, this chef can do it all.
03:41Please welcome, from Hojiak, it's Junda Kut!
03:47What he brings to Malaysian cuisine, to Australia, is so refreshing.
04:02I'm from Singapore, but there's so much similarity.
04:05And he's actually shared with everybody the complexities of how these dishes are made.
04:11I'm guessing underneath that cloche is something that I will be familiar with.
04:26Junda?
04:27Yes?
04:28I see you come bearing gifts.
04:29I do.
04:33Can I tell you what it is now?
04:34No, no.
04:36We'll get to that in a moment.
04:38So, as someone who was sent here by their parents to get a good education...
04:43How did you manage that whole situation of, like, essentially hugely disappointing your parents?
04:51I'm not a doctor, let's just put it that way.
04:54I was, I think, 24 and I just said, you know what, Dad, let me try this.
05:00It was actually MasterChef that made me decide to leave the banking industry
05:05and pursue my passion in cooking.
05:09In 2009, my final year of uni, the first MasterChef, I was watching it every single episode...
05:14...because a fellow Malaysian came running up that season.
05:18That was you.
05:20And the second season, another fellow Malaysian actually went and won it.
05:24It goes by the name of Adam Liao.
05:26And that was pretty much when this whole MasterChef program incepted the idea into my head...
05:34...that, you know, cooks can actually become great chefs too.
05:39Listening to Junda's story, it's really inspiring.
05:42He's shifted out of the finance world and he's followed his passion...
05:46...and that's what I want to do.
05:47I want to move out of the world that I'm in now.
05:50And it's exactly why I'm in this competition.
05:52Right, Junda, obviously you brought something with you today.
05:57Yep, I did.
05:59Is it finally time?
06:01It's time.
06:03Alright, guys.
06:05This is my...
06:08...LUXA bobs.
06:10Ooh!
06:14Yum!
06:16It's pretty much a bore of LUXA in a dumpling.
06:22LUXA.
06:26LUXA bomb dumplings.
06:28That's right up my alley.
06:30Southeast Asian food.
06:31And I can't imagine, like, the explosion of flavour in your mouth...
06:35...when you bite into one of those dumplings.
06:38Now, I bet you guys are itching to taste this.
06:41Well, you're in luck.
06:42Ooh!
06:44What?
06:46Because round one is a taste test.
06:49Ooh!
06:52Each of you will be given your own bowl of LUXA with three bombs inside.
06:57One by one, you'll taste Junda's dish...
07:00...and take it in turns to guess the ingredients within.
07:05There are more than 40 ingredients in that bowl.
07:09You heard that right.
07:1140.
07:13The first four cooks to guess an ingredient incorrectly...
07:16...will be cooking in round two...
07:18...where someone will be eliminated.
07:22Now, we're gonna get you into guessing order.
07:24So, grab a token from the bag.
07:28I do make LUXA at home.
07:31I like to cheat through my LUXA.
07:32I'll buy a red Thai curry paste...
07:35...and take it from there.
07:38Okay, you've each got a complete dish behind you...
07:41...for you to taste before your guess.
07:43You can move behind your plinths now.
07:50Andre!
07:51You're first up.
07:57Mmm.
07:59I'm tasting salt.
08:01Yes Andre.
08:03Salt is correct.
08:07Brilliant.
08:09Alright Bowie, it's your turn.
08:11This dish smells amazing.
08:13It tastes even better.
08:15It's got so much flavour in there.
08:17And it is a different take on LUXA.
08:20But to me there's some real obvious ingredients...
08:23...in a lot of South East Asian dishes.
08:25Coconut milk.
08:27Coconut milk is correct.
08:31Alana, you can taste your dish now.
08:35Bean shoots.
08:37Bean shoots are correct.
08:39I'm definitely more nervous about having to cook in the second round...
08:41...against only three other people.
08:44Oil.
08:46You are correct.
08:48Every time I've cooked for my spot in this competition so far...
08:50...there's always been eight, nine, ten, eleven people.
08:52Garlic.
08:54Garlic is correct.
08:58My strategy going into this taste test...
09:00...is just say what you see.
09:02And crispy shallot.
09:04Fried shallots are in this dish.
09:06I'm hoping that my knowledge is enough to get me through.
09:09I really don't want to be cooking in that second round.
09:11Dry shrimp.
09:13Audra, dried shrimp is correct.
09:16Ben, it's your turn.
09:20I'm trying to look if I can see ingredients.
09:23There's this beautiful aroma.
09:26It's just extraordinary how much flavour has gone into this dish.
09:30Wow.
09:32That's good.
09:34I'm going to say chilli.
09:38Chilli is correct.
09:40I pick up a little bit of greenery that I see.
09:44I put it in my mouth.
09:46What are you thinking, mate?
09:47Um...
09:57Mint.
09:59Theo.
10:01Mint.
10:03Is correct.
10:05Hopefully it doesn't come around to me again.
10:08That's one complete round of guessing.
10:11We're moving on to round two.
10:16Lemongrass.
10:17Correct.
10:18Ah!
10:21There's so many ingredients.
10:24You've got to make the actual paste, which is where you use the lemongrass, the shrimp paste.
10:29Shrimp paste.
10:30And that's correct.
10:32I'm going to go water.
10:33And that's correct.
10:35I'm going to go for some magnesium dumplings.
10:36So I'll go for flour.
10:38Flour is correct.
10:40Samira, it's your turn.
10:42Feeling really confident at this point.
10:45Um, shallots?
10:49Is that what we're calling them?
10:50The red onions?
10:51Yeah.
10:53Fresh, not fried.
10:55Every recipe I've ever seen in the past, they've always used shallot.
11:01Samira, there's only fried shallots, not fresh shallots in this dish.
11:07I'm sorry, Samira. Your answer is incorrect.
11:10I am really frustrated right now.
11:13I still have a list of other five, six ingredients I can mention.
11:17Jamie, it's your turn to guess.
11:20At the end of cooking nearly all Southeast Asian cuisine,
11:25you balance it out using generally three things.
11:30Sugar, probably in there.
11:32We'll leave that for next time in case someone doesn't think of it.
11:35Lime, probably in there.
11:37We'll leave that for next time because someone might not think of it.
11:40The last one that I think is probably the first thing on a lot of people's minds,
11:43because you can actually taste this intense umami fishiness.
11:47I'm going to have fish sauce.
11:54It's got to be there, right?
11:57Jamie, I'm sorry.
12:00There's no fish sauce in this dish.
12:06Jamie, of all people.
12:08I mean, I think Jamie's got such a strong palate as well
12:10and he's so familiar with Southeast Asian flavours.
12:12I could potentially get it wrong too.
12:16As you can see, it's getting harder.
12:22Audra is your guess.
12:26It's killing me to have to dissect the dumplings and analyze it to the T,
12:31when all I really want to do is just eat those dumplings and enjoy it.
12:37Because this is Jinder's special, you have no idea what other elements he's packed into that dumpling.
12:45I'm not sure what could he have put into that dumpling next.
12:48Audra, we need a guess, please.
12:52Jinder's pulled this together so incredibly well.
12:55Lux are in a dumpling. I mean, beautiful.
12:56But the first four that gets it wrong will go into round two.
13:04Audra, we need a guess, please.
13:06I'm going to go...
13:08Lux are in a dumpling.
13:09I mean, beautiful.
13:11But the first four that gets it wrong will go into round two.
13:15Audra, we need a guess, please.
13:18I'm going to go...
13:21Laks Ali, Vietnamese mint.
13:23Vietnamese mint.
13:26Audra.
13:27Laksa mint, also known as Vietnamese mint, is correct.
13:34There are apparently 40 ingredients in it.
13:37Chicken.
13:38Chicken is correct.
13:39Theo, it's time for your guess.
13:41Galangal.
13:42Correct.
13:45Round three.
13:47Nearly halfway through the ingredients.
13:49Lime.
13:50Correct.
13:51We're all, like, quite well-rounded cooks and chefs.
13:54Ginger.
13:55Ginger is correct.
13:57But it's getting intense now.
13:59Coriander.
14:00You are correct.
14:03Cumin.
14:04Schnaz, cumin is in this dish, so you are correct.
14:09I'm sitting up here.
14:10I can't believe how many is inside.
14:13Audra, it's your guess.
14:17Round three, it's really getting harder to identify the ingredients.
14:20All the obvious ones are gone, but one that no one has said anything about.
14:25It's all in the colour of the broth.
14:28I'm going with turmeric.
14:30Turmeric is correct.
14:35Got a feeling that was what you were going to go with, Ben?
14:37One of them.
14:38One of the one.
14:40Sorry.
14:41It's all right.
14:42Ben, it's time for your guess.
14:48I'm going to say rice noodles.
14:51Rice noodles is correct.
14:55Oh, Jesus.
14:56I've guessed correctly twice.
14:59I just need to hold tight now.
15:03I'm tasting the sambal on top.
15:05I know that tamarind goes into a lot of sambals, but it's hard to taste now.
15:11Everything's hot, it's quite spicy, and there's not many ingredients left.
15:16I'm going to take a strategic guess.
15:20Tamarind.
15:22Beal.
15:24Tamarind.
15:26It's incorrect.
15:28You'll be cooking in round two alongside Jamie and Samira.
15:33Can't believe it.
15:36I'm devastated.
15:38Like, I do not want to go home.
15:40This is so hard.
15:41There's only going to be four of us in this elimination now, and the odds are against me.
15:45So, yeah, it's scary.
15:49We're in the fourth round of guessing, and we're looking for one more spot in round two.
15:58Sugar.
16:00And that is correct.
16:02You're up, Bo.
16:07I have a great palate.
16:08I think that's what's helped me in this competition.
16:12And I'm feeling pretty confident, because I've still got quite a few solid ones in my bank.
16:19Chicken stock.
16:23Bo, unfortunately, chicken stock is incorrect.
16:29So, unfortunately, you will be cooking in round two.
16:32Next to Theo, Jamie, and Samira.
16:33Sorry, mate.
16:34Watch that.
16:36It's a tough one, because you are facing elimination.
16:39This is my first time in the bottom four.
16:41Disappointing, but, you know, I need to deal with it and cook my heart out in the next round.
16:45Samira, Jamie, Theo, and Bo.
16:46Your place in this competition now comes down to what you cook in this round.
16:55You need to bring us your own flavourful dish using any of the ingredients in Junda's Laksabop.
16:56Laksabop.
16:57We're giving you 75 minutes.
16:58We're giving you 75 minutes.
16:59Let's go.
17:00Let's go.
17:01Let's go.
17:03The dish that impresses us the least will mean the end of the road for one of you.
17:05Let's go.
17:06Let's go.
17:07Let's go.
17:08Let's go.
17:22We're giving you 75 minutes.
17:27The dish that impresses us the least will mean the end of the road for one of you.
17:34We know that this is getting harder and harder in every single challenge, but think outside
17:41the box.
17:42Clear that head.
17:43You saw what Joondah was capable of doing with these ingredients?
17:46Now, it's up to you to create something absolutely dynamite.
17:52There's plenty of good stuff to play with.
17:54It's your time to shine.
17:57Joondah, do you want to kick them off?
17:59Guys, your time starts now.
18:02Yes, go guys.
18:07It's like a ginormous mystery box.
18:10It is.
18:12This challenge, there's a lot of flavours that I can use.
18:17I see some flour up there.
18:19Yeah, really nice choice of ingredients, Theo.
18:21Thank you very much.
18:23Joondah really inspired me to make something amazing from his culture, but also with my
18:29passion with bread.
18:30What are you making, Theo?
18:32It's called murtabak.
18:35Oh, yes.
18:37Murtabak.
18:38It's a traditional Malaysian dish, like a spanakopita type vibe, where it's a folded
18:44sort of dough, and it's got a beautiful filling, and then you've got a dipping sauce.
18:50Bit stressed out because it's the second round, but I'm really excited to be cooking for Joondah
18:55because he's made the career change that I want to make from being in a different industry
18:59to being a chef.
19:00I want to make my move from the trade world into being a baker.
19:04So this just lends itself so well to me.
19:07Hopefully, I can impress him as he impressed me.
19:13Joondah, so good to have you here.
19:20What are you hoping to see?
19:22Seeing whether they can actually use as many of the ingredients.
19:26They're all different, right, if you see a whole range.
19:28I feel like there's a lot to work with here.
19:31Huge.
19:32Eight or ten different spices.
19:34You can easily make a curry paste, or a laksa paste, or even a sambal paste where you
19:39could just grill the prawns.
19:42Jean-Christophe, it's not screaming French, but what would you kind of do if you found yourself
19:48in round two of this pantry?
19:49Funny enough, I was thinking of doing a pot au feu, but instead of using the ingredients
19:54for a pot au feu, I will be using coconut initially.
19:57There is so much.
20:00We're talking about 40 other ingredients.
20:02Yeah.
20:03Easy.
20:04The big, like, elephant in the room that is not here is the fish sauce.
20:09Like, I think everyone thought that there would be fish sauce.
20:11It's going to be interesting to see where they go and then where they end up.
20:15Can you chuck me some ginger?
20:16Yeah, mate, what do you need?
20:17Yeah, just one.
20:18Thanks.
20:19Jamie, you've got tongs in your basket you could use.
20:26Just saying.
20:27It's all right.
20:28Thank you, though.
20:29What are you making?
20:30Cow soy.
20:31Ooh.
20:32Nice.
20:33Northern Thai coconut curry.
20:37Beautiful broth.
20:38Lots of roasty flavours.
20:40Egg noodles, crunchy egg noodles.
20:42Yum.
20:43I think cow soy, for those of us that know it, really do love it.
20:46Um, so, with the ingredients that we've got on offer.
20:50My strategy today is to really showcase Southeast Asian cuisine, but even though this isn't the
20:56first time I've made cow soy, there are key ingredients missing.
21:00And when it's a dish that people know really well, expectations go up.
21:07Jamie.
21:08Hello.
21:09Hey mate, how are you?
21:10Hello, how are you?
21:11Looks very Asian on this bench.
21:12Absolutely.
21:13Um, I'm doing a little play on cow soy.
21:16Aha.
21:17It's my favourite.
21:18That beautiful warming spice from being so far to the north.
21:21Yep, yep.
21:22We don't have every ingredient that I need.
21:24Oh, so much of Southeast Asian, it's just about getting all that balance.
21:28Yeah, I'd love some fish sauce.
21:29But I'm going to roast off a little bit of bellachan, mix that with a little bit of water,
21:35try and get some of that fish sauce reminiscence.
21:38I guess a different kind of saltiness.
21:41All right, good luck Jamie.
21:43Thank you so much.
21:44Thank you, good luck.
21:46The one thing that is probably going to be ideal to balancing this dish is fish sauce.
21:51I brought it up first, maybe I shouldn't have.
21:56If it doesn't taste the way it's supposed to, I'm going home.
22:12Okay guys, one hour to go.
22:14Thank you guys.
22:15Thank you guys.
22:19Thank you guys.
22:23Round two challenge.
22:24We need to create our own dish using the ingredients that are in Junda's laksabob.
22:31What about the kebab with the lemongrass?
22:35Oh.
22:36Yeah.
22:37Ornivashi?
22:38Yes.
22:39Big difference between Middle Eastern food and Malaysian food.
22:44Malaysian food uses lots of aromats that are really strong and powerful.
22:48Like you've got their lemongrass, their star anise.
22:51We use a lot of spices, yes, but lots of vegetables, lots of rice.
22:57I'm just going to have to focus on what's in front of me.
23:00I love to create recipes.
23:02Samira.
23:03Hello.
23:04Are you going with your heritage or are you leaning into the Southeast Asian?
23:08No.
23:09I'm going with Turkish instead.
23:10Yeah.
23:11Amazing.
23:12So not even my own heritage.
23:13You know kifte?
23:14Yes.
23:15Yes.
23:16So it's a Turkish version.
23:17It's made out of chicken, herbs and spices.
23:20Yeah.
23:21So I'm going to lightly pan fry that and then we're going to be rolling them out in the eggplant
23:24and then barbecuing it.
23:25So you've got quite a few ingredients missing.
23:28Oh, I'm missing rice.
23:30I'm missing yeast.
23:31I knew you'd be missing rice.
23:32I'm missing olive oil, butter, ghee.
23:33I wish you the best of luck.
23:36I don't like to cook by the books.
23:39I don't follow recipes.
23:40I like to just freestyle.
23:43Kifte, traditionally it's made with red meat, parsley and onion.
23:47Today I'm using chicken.
23:49The Turkish version has coal fat, the fat that sits around the stomach area.
23:53It protects the food, but then pretty much disappears as you barbecue.
23:58But there's no coal fat, so.
24:01The only thing I worry about the chicken is that it becomes a bit too dry.
24:05So that's why I mix thighs plus breasts together to help keep it moist.
24:10I'll be using all the spices available.
24:13Lots of aromats and flavours.
24:15Good flavours.
24:17When I'm doing large serving sizes, I like to have rice as my base.
24:22Or breads with these ingredients.
24:26I can't make bread.
24:27But to be honest, I don't want to go in this crazy frame of trying to do too much in such little time.
24:38Let's go with...
24:40Way to go, Bozy!
24:42What are you making, Bo?
24:43Uh, lemongrass chicken skewers on the hibachi.
24:47Beautiful.
24:48Little bit of a sauce.
24:49Roti, fresh herbs.
24:50Yeah, nice.
24:51Yep.
24:52This is a big dish to do in 75 minutes.
24:55I mean, roti bread.
24:57You probably want to rest a little bit longer, but hopefully it's still good.
25:02I love anything on a skewer, to be honest.
25:04And lemongrass chicken is one of those things.
25:06I'd normally do it with beef.
25:08But I'm going to get a lot of flavour in this dish by using as many spices as I can.
25:14I'm very confident with Asian flavours.
25:16I do understand how to balance different spices and different elements.
25:20So I think the judges might underestimate me on this next round.
25:25Bowie!
25:26Hello.
25:27Okay, so I've got some roti bread.
25:29I can see it.
25:30That's going to be the carb.
25:31Yeah.
25:32And I'm going to do some, like, lemongrass chicken satay.
25:35Yeah.
25:36And then I'll make, like, a spicy coconut, a thicker sauce.
25:39Satay sauce?
25:40Almost like a peanut sauce, but without the peanuts.
25:42What are you thinking in terms of the base of the sauce?
25:45Because if you don't have peanuts to thicken it and give it that richness.
25:49So I'm going to try and use a lot of onion and ginger.
25:52Yeah.
25:53And then I'll use some candlenuts to just thicken it up a little bit.
25:57Junda, would you make a satay sauce without peanuts?
26:01Uh, yes.
26:03He actually gave away the answer.
26:04Candlenuts?
26:05Can't see, right?
26:09It's a tough one because you are facing elimination.
26:15And no peanuts on the table and I'm making a satay sauce with candlenuts.
26:20It is obvious to me because satay just relates to, um, meat cooked on a stick.
26:26Candlenuts are something that a lot of people aren't familiar with.
26:30Candlenuts are not used in Australian cooking at all.
26:33Um, our equivalent would be, uh, macadamia, but it's still very different.
26:38So I think it's a chance for me to showcase it.
26:43I do actually know a little bit about Asian food.
26:51There is no time to relax, sir!
26:5340 minutes to go!
26:56Woo!
26:57Woo!
27:01Very clever.
27:03Very clever.
27:08With this abundance of ingredients, I'm making cow soy.
27:12Coconut curry with chicken from the north of Thailand.
27:16Yum.
27:17Yum.
27:18Nice.
27:20My curry paste is now done.
27:21That's going to be added into some broken coconut cream,
27:24the basis for our curry broth.
27:27It's all about braising this chicken as slowly as we can
27:31to make sure all that flavour penetrates.
27:33But I know in the back of my mind
27:35that I'm going to have to balance this broth at the end
27:39without using fish sauce.
27:42Bellajad is a fermented shrimp paste
27:44that goes into a lot of Southeast Asian cooking.
27:47It's really earthy and rich and umami.
27:51I'm making up this bellachan and water mix to substitute.
27:54It's just a little bit more intense than fish sauce,
27:56so I'm not quite sure if that's going to work.
28:00Yeah.
28:01It's just concentrating on making sure the flavours are rich
28:03and robust and cooking myself out of this elimination.
28:09How are you going, Theo?
28:10Yeah, good.
28:12Oh, boy.
28:13Back.
28:14Oh, I love that.
28:16The dish I'm making is chicken murtabak.
28:18This is a Malaysian dish.
28:21Beautiful minced chicken filling with loads of aromats,
28:24loads of spices.
28:26And it's encapsulated in a flaky dough.
28:30And then you've got this incredible sambal to go with it.
28:33Chilli, ginger, it's got garlic, it's punchy.
28:36I'm inspired by Joonda.
28:39I want the bakery.
28:41I'm bringing in some bread in this cook.
28:45Theo!
28:46Hello.
28:47How are you doing?
28:48It's a pleasure to meet you, Joonda.
28:49I've just been inspired by your story.
28:51I want to change careers into the colouring world.
28:55Beautiful.
28:56So is that some balasha?
28:58Yeah, it is.
28:59Whoa.
29:00So that's going to be added to my sambal.
29:01Yeah.
29:02I'm making murtabak.
29:03Oh!
29:04Oh!
29:05Motorbike?
29:06Making a motorbike.
29:08How do I say it?
29:09Murtabak.
29:10Murtabak.
29:11Murtabak.
29:12Murtabak.
29:13Murtabak.
29:14So in a mutabak, obviously, first thing is flavour, right?
29:16Then you have balance, you've got acidity,
29:18you've got herbs to freshen it up.
29:20But what I really like in a mutabak,
29:22is the different textures.
29:25Bread is crispy,
29:26your chicken is like a different size, a different chance.
29:28Yeah.
29:29How many mutabak have you eaten in your life?
29:31Oh, no, don't tell me this.
29:32Oh, so many.
29:33So many.
29:34Thousands of a tuba.
29:35How many have you eaten, Theo?
29:36Probably like two or three, maybe.
29:38Yeah.
29:39Yeah, yeah.
29:40So Theo, you are making a Malaysian dish
29:43for one of Australia's best Malaysian chefs.
29:47That is a very big risk and a statement.
29:52Toon Just had thousands of Murtabak in his life.
30:07I am second-guessing my dish now.
30:10I don't cook Malaysian food, pretty much ever.
30:15The flood of anxiety and, like, you could be going home one in four chance.
30:22What am I doing?
30:26We've given you plenty of ingredients, but you've only got 23 minutes to go!
30:37Whoa, there is some good stuff going on. Like, this is fierce, this second round cook.
30:44Theo's going the muttabak. Yes.
30:46And I would fear making it for this gentleman over here.
30:50Oh my gosh.
30:51How many muttabaks have you had in your life?
30:53Easily thousands. Easily, right?
30:56When we were younger, that wasn't like a full meal, that would be a snack.
30:58You still have your lunch and your dinner, so that's why we've had so much.
31:01What makes a perfect one?
31:03If it's simple, flakiness in the bread and texture in the stuffing inside.
31:09And of course, it's the spices, right?
31:11Whether they got it right, whether you got a balanced way, you can just taste it.
31:14So, Samira's doing a kind of Middle Eastern skewer, a bit of a take on an adana kebab,
31:20but she's using chicken thigh and then she's wrapping it in eggplant.
31:24Chicken mince is known for being extremely lean.
31:27Yeah.
31:28And so, I'm a little bit worried that we could get some overcooked and dry chicken on the inside.
31:34It's like Turkish food with Malaysian ingredients.
31:37Yeah.
31:38How's this going to go?
31:41Come on, Jamie.
31:42Jamie's making a cow soy for us today and he's obviously missing fish sauce.
31:46Where could he possibly get, you know, like the saltiness and the fun from?
31:51It's ironic because like obviously he went out thinking there was fish sauce in your dish
31:55and now he's gone to a dish that is synonymous for having fish sauce in it.
31:59Yeah.
32:01Bowie down the front, he's doing a satay sauce.
32:03Obviously he wishes that he had peanuts.
32:05Yeah.
32:06But he's substituting candle nuts in.
32:08Yeah, so that sauce better be banging.
32:10Yeah.
32:11Right now I can see him pressing out roti.
32:13Oh.
32:14Oh.
32:15Ooh.
32:21Come on, flip it, babe.
32:22Flip it.
32:23This is where I fall apart, hey.
32:26Do you know what I mean by make the bed?
32:28Like you kind of like trap a bit of air under it?
32:30Yeah.
32:31Like you want a hospital corner as well?
32:32You should get Joondah to show you how.
32:35Oh, yeah.
32:36Demo.
32:37Demo.
32:38I'm not sure if he's stretching out.
32:39Oh.
32:42It's a bit too soft, but yeah.
32:45Oh.
32:46Yeah.
32:47So then when you stretch it all out, it's a bit too soft.
32:50And then once you've done that...
32:52I'm going to have to try that on my day off, eh?
32:54Yeah, yeah, yeah, yeah, yeah.
32:55Today's not the day.
32:57I'm in an elimination.
32:58I've got the king and queen of roti in front of me.
33:01I'm stressing out.
33:03I know how to do this, I'm confident,
33:05but I know they've got better techniques than me.
33:08I'm going to stick to my tried and tested method
33:10of just stretching the dough out by hand,
33:12inching it out and then cutting off any thick bits.
33:17It needs to be tissue thin.
33:20This is like super pressure.
33:22Come on, Bo.
33:24Go, give him some love.
33:25Go, Bo.
33:26Woo!
33:27Pull these on you.
33:28Come on, Theo.
33:34It's a massive risk serving up murtabak,
33:36the traditional Malaysian dish to Junda,
33:39but all the ingredients up there are what you put in this dish,
33:44so it's perfect.
33:46It's a folded dough, beautiful filling.
33:49Nice, Theo.
33:50A bit of fat in there as well.
33:51I've decided not to change anything.
33:53I need to cook my chicken and start filling these little parcels.
33:57It's like a coarse grind of chicken,
33:59keeping some skin on so it doesn't dry out.
34:02I'm cooking this chicken loaded with aromats and spices.
34:06Beautiful.
34:07Wow.
34:08Smells good.
34:09Smells like my grandma's kitchen.
34:10Yeah.
34:11That's what I want.
34:12That's what I want.
34:13Come on, Theo.
34:14Let's go.
34:15Mmm.
34:16That's good.
34:17I just want to say, Junda, I'm a huge fan.
34:18I do.
34:19And I love your chocolate migraine.
34:20Just tell him.
34:21Junda.
34:22Junda, you have a big, you've got a big fan.
34:24She loves you.
34:25I went to Ho-Tiak almost every week when I was pregnant.
34:41Like literally every single week.
34:43I know the menu off by heart.
34:47I was just praying there was an ingredient that I mysteriously had missed seeing.
34:51that I mysteriously had missed seeing, maybe yoghurt.
34:55Kofta is a mother's best friend
34:57because it is the easiest thing to cook
34:59and you can get it ready within 15 minutes.
35:03I cooked my chicken patties 90% in the pan
35:06to look like a little mini footy.
35:08And then that way I'm able to roll it up in my eggplant.
35:11Go Samira.
35:14And I'm skewering it.
35:16Soaking it again in the marinade,
35:17hoping all that moisture from the marinated eggplant
35:20will go into the chicken patty
35:22and then I'll be finishing it off on the hibachi.
35:24I don't like the colour on it, so that can go on.
35:29I'm a bit worried about Samira.
35:32She's missing a lot of ingredients.
35:33Doing a kind of Turkish-inspired dish.
35:36But I'm also concerned
35:37because she fried her chicken a lot before she wrapped it
35:41and then she's charring it again.
35:44Could be charred too much.
35:47It's a little bit overcooked, but I don't know.
35:50It might not be.
35:52I'm gonna show up.
36:05You don't want to be bottom dish!
36:07Ten minutes to go!
36:08Woo!
36:09Woo!
36:10Woo!
36:11Woo!
36:12Woo!
36:13Woo!
36:14Woo!
36:15Woo!
36:16Woo!
36:17Woo!
36:18Woo!
36:19Woo!
36:20Woo!
36:21I'm gonna fry up these perfect murtabak.
36:23Oh, making the sun lacrosse.
36:24Beautiful, beautiful.
36:25Please help me.
36:26Please.
36:27Yeah, nice to you.
36:33That's good.
36:34The filling tastes banging.
36:36Like, there's so much flavour in there.
36:38Ooh!
36:39Almost blew my head off this sambal, but it's beautiful.
36:43Hell yeah!
36:44I think the only thing missing from this dish now is a little bit of freshness.
36:48This dish needs lime dipping sauce to get that acidity.
36:52If it's not perfect, he's gonna know.
36:55For my barbecued eggplant chicken kofta.
37:02I've got my skewers marinated.
37:04I have eggplant to make an eggplant dip underneath the skewers.
37:09Something similar to an amtapet, which is pretty much a chopped roasted eggplant.
37:14I'm just freestyling right now, so to be honest, I've never made this whole dish before.
37:20I'm hoping there's enough flavour in here and that this will come together.
37:23I can't wait to taste your dishes!
37:26Three minutes to go!
37:27Three minutes!
37:28Someone knows how to yell in the kitchen.
37:35Putting my chicken skewers on the plate with the satay sauce.
37:39It is nice and thick with the candlenuts in there.
37:42So I kind of want to almost glaze it over the top.
37:46They look juicy and tasty.
37:47Yeah, they do.
37:48I did my first two rotis and I'm happy with them, but I've got more time.
37:52And I think I can make some more with finesse.
37:55A little bit thinner on some of the edges.
37:58Maybe season a little bit more.
38:00I need to make the best roti I've ever made.
38:02And I'm actually excited to serve them to the king and queen of roti.
38:07Plating up my khao soi.
38:10There's always some crunchy noodles on the top to add that textural difference.
38:14And then some noodles at the base.
38:16I'm happy with the noodles.
38:18All of the condiments.
38:20The pickled mustard greens that add some beautiful sourness.
38:23The freshness of some fresh red shallots.
38:25And this roasted chilli that is just full of flavour.
38:28I'm happy with the cook on the chicken.
38:31The last thing I need to do is make sure that black curry broth is balanced.
38:35All of a sudden I started to second guess myself.
38:39Does it need to be sweeter?
38:41Does it need to be more sour?
38:43Is this going to work with the rest of my dish?
38:51This cook's going out with a bang in 10!
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42:33this is what Malaysian food is about the pastry like that golden color on top super crispy love
42:41the sambal he's really hit the balance with no chili the line dipping sauce is just just perfect
42:48vibrant you can get that freshness the dishes super well completed guys they always made a
42:56Malaysian spanakopita I think this could be one of the dishes that people come and order
43:02when he opens his bakery my biggest concern is that castle is all about balance hello
43:12I'm proud of what I've put up today I think that there's clearly a lot of work that's gone into it
43:18why Jimmy can you finish your dish please there's a mountain of flavor in that broth I hope it's
43:28balanced I set out to use my intuition it failed me in the first round I've used it again in the
43:34second I'm hoping it's not going to do it again
43:36in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on
43:5010 play so Jamie yes what did you make this is my lay on a traditional cow soy beautiful rich
44:05coconut curry broth braised chicken crispy noodles egg noodles variations of all the traditional sides so
44:14why did you go Thai without fish sauce because I think that the richness and boldness of that
44:22roasty flavor that you get from a cow soy isn't necessarily just based around fish sauce I roasted
44:31off some Bella Chan press that through water to make this sort of funky dressing that I could then
44:38balance out the dish with I really hope that I've done enough because I'm back to we I feel like you
44:47really want to make the most out of this opportunity and for you that's winning why is that to call it
44:56quits on something that I love which was Alba my last venue I'm putting probably a lot of pressure on
45:02myself to almost treat this as a way to regain that bit of confidence that was lost put my best
45:10foot forward every time then you know who knows what the future is going to hold okay Jamie thank
45:16you very much we're going to try your dish thank you thanks Jamie thank you okay cow soy that's a lot of
45:26raw cabbage for me this dish just all comes down to the balance in that curry broth
45:56for me the chicken was cooked perfectly it carried so much flavor as well the broth what I loved
46:14about it is it had that beautiful kind of smokiness through it from him charring those vegetables early
46:20I feel like he's pushed the limits on the city but I'm wondering if I'm missing the fish sauce
46:26because I know it's not there that's a really tough one I'm feeling it misses the fish sauce and then
46:33what I thought would want to make up for it was that chili number I thought he went a bit too far with the
46:42toasting in that chili and went into bitter territory it left this residual bitterness that felt like
46:50uncooked spice the roasted chili was definitely roasted a little bit too much but as a curry
46:58noodles I really enjoyed it his broth is kind of more like a curry sauce and even those beautiful
47:04noodles that he's made have kind of absorbed it I think it actually adds to the dish because it's
47:11really really heavy on those aromats I think there's something to be said about you know if
47:16you're missing ingredients just not to call it that fish because you set us up to be disappointed
47:29Po and Junda they're born and raised Malaysians so for me this is a big thing coming from country
47:36Victoria cooking chicken saute skews and roti bread with no peanut I mean if I can make them happy and they
47:45enjoy my dish that would just mean the world to me tell us what you made so I've made chicken
47:53saute with a sweet sour salty sauce and roti bread were you comfortable cooking with these ingredients
48:02today and these flavors yeah I was ideally I'd have a few more things that I'm used to using yeah like
48:08some soy based sauces and that type of thing to get balance why haven't we seen many Asian dishes
48:13from you I think it's something I've been waiting for the right challenge I've still got a few in my
48:21back pocket is it a case of the longer you're here the longer you want to stay I think for me I didn't
48:27think I'd make it this far but now that I'm here I want to go further yeah and it's kind of a win-win
48:32feeling because I have done better than what I thought top tens also not that far away now
48:38yeah we'll taste it now all right thank you
48:41I think he's done a really elegant job of a dish that's quite rustic yeah looking from the roti very
48:51very good smart idea to finish it off with the hibachi and I really really can't wait to taste the sauce which is replace peanuts with kandona
48:54yeah right on
49:19I think Bo has pulled a rabbit out of a hat with this one I absolutely love it the saute sauce do
49:29not miss the peanuts at all no the marinade was really well done and the balance is what I'm really impressed
49:36with it's sweet enough people always underestimate how much seasoning is required in Asian food so
49:44fair bit of salt and fair bit of sugar because without it those aromatics just don't knit together
49:50this was delicious would happily serve that at my restaurant yeah anytime any day right the sauce was
49:59well balanced with the lemongrass and the freshness yeah and the lime the cook on the chicken was perfect
50:04with the roti done on charcoal gives it a char you put them all together oh yeah delicious
50:13this without peanuts is just phenomenal I think this is his best dish yet
50:23mmm
50:30I have used laksa ingredients to create a Turkish inspired dish and also a mimic of a kofta
50:38I have no idea how the judges are going to take this one but creative I'll give myself a big tick
50:47adventurous I'll give myself another tick whether it keeps me here or not I hope so
50:53Samira what did you cook so I've made you chicken wrapped with eggplant I have taken inspo from using
51:14Southeast Asian ingredients a Turkish technique and I kind of created my own dish right talk about the
51:22inspiration with the Turkish kofta sometimes I wrap it with call fat and then they barbecue with eggplant
51:28pieces in between and I really feel like eating that today so I thought I'll change it around by
51:34doing chicken patties in the center and trying to keep them as moist as possible and flavorsome and then
51:39wrap it with the grilled and marinated eggplant I am happy with where I ended up I would have loved to have
51:45put bread but I knew I'd be pushing myself if this is the end of it I go home with grace
51:51absolutely love that and we'll taste now Samira thank you thank you
51:54thank you Samira
51:55what do you reckon guys it looks rustic but inviting
52:02it all hinges around how that chicken patty is cooked yeah seasoned and the texture of it
52:32what I love is that roughly chopped eggplant mix to the side great smokiness so it's like a baba ganoush but
52:45with spices and no tahini beautiful fresh herbs folded through there what I'm a little bit worried about
52:54Samira is this chicken patty situation the texture is really weird she's used a really fine mincer
53:01and it's quite pasty and it's very lean yeah she's used a lot of lean meat minced it way too finely and
53:09it just becomes very grainy and dry Samira actually blended her mixture with a stick blender yeah so
53:15that's why it's lost that bite the idea of the dish actually works right using Malaysian spices and
53:22everything but the little simple things again when you wrap the meatball with the eggplant you cook
53:28it over charcoal I can't really taste a child eggplant the eggplant is not quite cooked as well put
53:35together to me it didn't work harmoniously to have someone who is a connoisseur of Arabic cooking and using
53:43Malaysian ingredients to turn out to do something well balanced quite unique I think Samira is an
53:50exceptional cook I feel like we can kind of split it down the middle two are safe and two are in
53:58trouble yeah we've got a big decision to make
54:08Jinder it's been really special for me to have you here and on behalf of all Malaysians I want to say
54:15thank you so much for putting Malaysian cuisine on the map in Australia and thank you for coming to
54:20MasterChef thanks I was blown away guys to be honest with what you could have done with the ingredients
54:26that we use in Malaysia putting your spin on it your creativity on it that was exactly what I expected
54:32from MasterChef
54:41all right even though this is an elimination we have to give props to one dish that packed as much punch as
54:49Jinder's laksa in fact Jinder said he'd happily serve it at his restaurant congratulations
54:58thank you for out there Audra well done Bo you're safe cheers you I've had thousands of mutabak
55:19and I loved yours thank you I'd like to say this it's been a lifelong dream of mine to be a Masterchef
55:36and here I am today so Theo dreams do come true go chase them thank you mate I will Theo you're safe well
55:45done thank you that obviously leaves Samira and Jamie for one of you your flavors were spot-on but
55:56unfortunately the chicken let the dish down and it's for that reason I'm sorry Samira you're going home
56:06thank you no this is good it's my husband's birthday today this will honestly make his night knowing I'm back to cook for him
56:20Samira we love that you just never give up
56:31and throughout this competition you've brought us so many dishes that we're never going to forget
56:38what have you learned about yourself the second time around
56:42I've learned just to keep going don't stop don't quit at anything and you know the world is massive
56:48so there's just so much we can do I loved every moment of it thank you
56:53I am feeling so happy and so blessed that I actually had this opportunity to come back
56:59I appreciate everything thank you I am super proud of myself to be a mum of four
57:10and and to pause work life to come join Masterchef again for the second time
57:16it was so beautiful so yeah no I'm super proud of how far I've come
57:23this week on Masterchef Australia
57:29oh my god
57:30they set their sights on sweet week
57:40I want to do something spectacular
57:42I'm going to get a bit weird over here
57:44you can get as weird as you want
57:45it's the most delightful
57:47wow
57:48delectable
57:49that hit another level
57:51dazzling week in the Masterchef kitchen
57:55if Michelin guy was in Australia
57:57you'd be there on a Michelin star