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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook-Up,
00:24a reality television extravaganza.
00:26On tonight's menu, one-pot khao mangai,
00:29Vietnamese roasted chicken rice and lazy rice.
00:31Let's meet our guests.
00:33It's not often you meet someone who ran away to join the circus,
00:35but when actor Gillian Nguyen stopped having fun at work,
00:38an acclaimed French clown school...
00:40I'll say that again.
00:41An acclaimed French clown school helped her find her joy.
00:44Gillian, we are going to talk about this.
00:46Maybe.
00:47But nice to have you here.
00:49Duncan Velkemoor is the owner and chef
00:51of Adelaide's lauded Afri-Cola and Afri-Cola Canteen.
00:54He's also the author of the best-selling book
00:56Afri-Cola, Slow Food, Fast Words, Cult Chef,
00:59which is shouted out on none other than The Bear.
01:02His new book is all about fire.
01:03Welcome, Duncan.
01:04Thank you for having me.
01:05Let's start with Afri-Cola.
01:07How does your book get a shout-out on one of the most popular
01:10cooking-based dramas the world has ever seen, The Bear?
01:13Bribery.
01:14No.
01:15No, I had absolutely no idea.
01:18Sort of season one was in there, season two popped up again
01:22and then season three, you know.
01:24So I'm waiting for season four when they put it in the bin.
01:26There are a lot of websites and things that talk about the bookshelf
01:32on The Bear and what books make it in there and it's so lovely.
01:35Yeah.
01:36It's a bit of a feather in the cap.
01:37Oh, thank you.
01:39You're so blasé about it.
01:40Yeah.
01:41I've never watched it.
01:42Hit show or whatever.
01:44Gillian.
01:45French clown school, you know, that is not a euphemism.
01:48You literally went to an acclaimed clown school in France.
01:53What was it called?
01:54Goulier.
01:55Okay.
01:56Anyone can go.
01:57You can go.
01:58You can go.
01:59I've been.
02:01Are there any parallels between clowning and cooking?
02:05I think so.
02:06I mean, I think cooking's performative, intimate, sensual,
02:11and clowning is the same.
02:13And I think a good clown and a good cook are both very sensitive.
02:17So, yeah, it's very, very similar.
02:20I've literally never heard anyone describe clowning as sensual,
02:24but here we are.
02:27Tonight, in terms of cooking, not clowning,
02:29this one is what it is and does what it says.
02:32We are making one-pot rice cooker.
02:35Duncan, do you own a rice cooker?
02:38I do own a rice cooker.
02:39Yeah.
02:40It's one of those crazy things, particularly in my household.
02:42We don't really have microwaves or, you know, air fryers
02:45or anything like that.
02:46But rice cookers are actually quite an important part of my family.
02:50Gillian, what about you?
02:51Are you a rice cooker fan?
02:52I think a rice cooker is the beginning heart.
02:56Mm.
02:57Of the house.
02:58Yeah.
02:59Of the kitchen.
03:00Yeah, maybe.
03:01I think so.
03:02Do you have rice cooked in your rice cooker right now?
03:05No.
03:06Do you?
03:07Yeah.
03:08Oh.
03:09You're a fancy one.
03:10I like...
03:11Yeah, you do.
03:12Yours is probably like $500 or something.
03:15North.
03:16It was probably a fancy one.
03:17With rice in the rice cooker, everything is ready to go.
03:20So I'm ready to set and forget my one-pot rice cooker dish,
03:23which is a one-pot khao mangai.
03:31All right, khao mangai is essentially the Thai version
03:36of Hainanese chicken rice that is, you know,
03:39obviously from my heritage, Malaysia, Singapore, also Hainanese.
03:43So this is a dish that is everywhere throughout Southeast Asia,
03:47but I'm doing the Thai version.
03:49I'm going to do it all in the rice cooker.
03:51So I'm just going to start by chopping a few spring onions,
03:55a little bit of garlic, a little bit of ginger.
03:57And the thing with chicken rice is that it's fried in usually
04:03chicken fat, rendered chicken fat.
04:04I'm just going to use veggie oil.
04:06I have an uncle who ran a chicken rice place for years and years
04:10and he used a mix of chicken fat and just regular old oil,
04:14but the oil had been flavoured with garlic, ginger, onion
04:18and that gave it such a wonderful flavour.
04:20So just lightly toasting these things in there.
04:24I'm going to put my rice in and give it a bit of a fry.
04:28I also want to season my chicken.
04:30I'm using thighs here because it's all, I'm cheating a little bit.
04:33It's not quite a one pot because I'm frying the rice off first.
04:36But if you had one of those rice cookers where you can fry in it,
04:39you could easily do that.
04:42It's just kind of like starting a risotto, I think, you know,
04:44coating the grains in the oil.
04:46Now, do you wash the rice beforehand?
04:48I usually do and then just let it dry.
04:51Yeah.
04:52So I don't, I mean, you don't have to, to be entirely honest.
04:54I've made it many, many times without washing the rice.
04:57And to be honest, I can't taste the difference in the flavour.
05:00I completely cannot.
05:01I learnt to cook rice from my grandma and things.
05:04And back in the days when she was learning to cook rice, it was dirty.
05:09Like it was washed to get rid of dirt.
05:11Like we talk about it to get rid of the grains of, you know,
05:13rice flour that's rubbed off and transport and things like that.
05:16It's not as much as it used to be.
05:18It's not coming on a cart from the other side of town or anything.
05:23So the grains aren't rubbing together as much,
05:25but also it's cleaner with the farming practices that we have now
05:29from when the oldies were doing it.
05:33Going to add some water to that.
05:35So to about, I know a lot of people who don't use the rice cooker measurements.
05:43I personally usually do because it's a pressure cooker as well.
05:46So you really have to get the water quantities right.
05:49I use slightly less for cooking other things in the rice cooker
05:52than if you were just cooking rice.
05:56Chicken going in.
06:00And then I'm actually just going to dribble the whole thing
06:02with some concentrated chicken stock.
06:05That's going to flavour the chicken.
06:06It's going to flavour the rice.
06:08It's going to be nice.
06:09So this goes into the rice cooker.
06:11And the important part, the thing my grandma was taught me about cooking rice
06:21that you fried for chicken rice in the rice cooker is you have to cook it twice
06:25because it doesn't quite cook it all the way through the first time.
06:28So basically you cook it, then hit the button again, let it cook again.
06:31So it just gives it a bit of extra cooking time, I guess.
06:34So now I'm going to make my kawmangai sauce.
06:38And this is the real big departure from the Hainanese style.
06:43Chilli, garlic, ginger, some coriander root and stem.
06:48And a few other things to go in there as well.
06:50Gillian, what do your parents say to you when you come home
06:55and announce that you are saying, I'm going to French clown school?
06:59Well, I've told them many other things and they've always been disappointed, to be honest.
07:05So this was no surprise.
07:08I love it.
07:10It's like, get an education.
07:11Sure, I'm going to clown school.
07:12I went to acting school first for a year.
07:14This I just went for a few months in France, in a village.
07:17So our teacher is called Philippe Gaulier.
07:20He's very old now, but it's just acting with the clown spirit.
07:26But in the first week, he looks at you and he tries to suss out your essence
07:32and he'll give you a clown character.
07:34Oh, wow.
07:35So he said, you will be baby clown.
07:38So I came in like a onesie with like a bonnet and a dummy.
07:43Anyways, that's what I did.
07:45Wow.
07:46Yeah.
07:47How extremely odd.
07:49But you know, really, it's just about being free and being an idiot.
07:53Yeah.
07:54Being brave, you know.
07:55And I think, like heaps of non-actors go there too, like writers, science people.
08:00Surely not everyone who goes to clown school ends up as a practicing clown.
08:05Yeah.
08:06No one's, not everyone's joining the circus, but is there, are there skills from that,
08:10that I guess change the way you think about things?
08:13Totally.
08:14I mean, I think in clowning it's really about sharing your joy with your audience.
08:22And yeah, it taught me to just like find as much like simplicity and happiness in everything I do.
08:30Honestly, that sounds really cliche.
08:32I love that.
08:33I love that.
08:34I love that as well.
08:35Yeah.
08:36You know, it does empower you.
08:37Yeah.
08:38As you said, it does free your spirit.
08:39I mean, when I told my parents I was going to be a chef, they were like, why don't you
08:43just go to clown school?
08:44But no, like that freedom.
08:49And like, I think so many people aren't free.
08:52After that explanation, I truly believe we should all go to clown school.
08:55Like genuinely, I think that's a really beautiful way to change the way you think about things.
09:01So I've done quite a bit of my prep here for my sauce.
09:07Spring onion is to the side.
09:10So I've got some chili, ginger, garlic, and then also the root and stem of some coriander.
09:17The leaves I've picked off to the side here with the tops of the spring onions.
09:20And I'm going to mix that with a few things for my sauce.
09:24Some bean paste, fermented yellow bean paste.
09:30Some sugar.
09:36Vinegar for sweetness, for sourness, sorry.
09:39And then a bit of fish sauce on top for just a different type of savouriness.
09:45And that is essentially it.
09:48Mix that all together and we should have our sauce for the chicken rice.
09:52That's really good.
09:55All right.
09:56That can go to one side.
09:58And when my rice and chicken are cooked, this is what it looks like.
10:05Rice is done.
10:06Hit the button twice.
10:07Made sure it was all good.
10:08You do get a little bit of browning on the bottom of the rice, but that's fine.
10:11I treat it like the sakura from a paya or something like that.
10:14Yeah.
10:15And I should say before I get in trouble, every rice cooker is different.
10:20If your rice cooker does not work exactly the same way, then don't come running at me saying that the recipe was terrible.
10:29Just find out what works for your rice cooker because every brand is different.
10:32Every type of rice cooker is going to cook things slightly differently.
10:36So I'm just going to slice this chicken and it is quite nicely cooked actually inside.
10:43Some rice cookers will overcook it.
10:45Some will cook it not quite enough.
10:47But again, find what works for you.
10:49And if you prefer chicken breast, you can probably use a chicken breast as well.
10:52Now I'm going to load this nice flavourful rice into a bowl.
11:05I love doing that.
11:07It makes you feel fancy, you know, like a...
11:10You're a real chef.
11:11Like a high-end chef.
11:17Chicken on top.
11:21Sauce into the bowl.
11:24Wow, that looks really good.
11:26Hopefully it tastes as good as it looks.
11:28How big are you both on presentation for simple dishes and is it always priority for you?
11:34I've got to be honest, I'm pretty big on it.
11:37Like I don't think you've got to make it look fancy.
11:41I think you've just got to make it look like you put some effort into it, you know, like...
11:45Just clean.
11:46Yeah, yeah.
11:47Like I'm not going to get the tweezers out and plate everything within an inch of its life.
11:51But as long as it looks like...
11:52You know, here's someone who cared enough to rather than just like throw it down there,
11:55it's hopefully not too bad looking.
11:58A one-pot rice cooker cowmunger.
12:00I generally like to serve the sauce on the side because this can be a little bit on the spicy side.
12:10Mmm!
12:11That ginger coming through is so good.
12:16You could make this better if you didn't do it all together in one rice cooker,
12:20but you kind of trade things off.
12:22You're not going to...
12:23Sometimes, I actually think this chicken is cooked quite well,
12:25but sometimes it might be overcooked, sometimes it might be a little undercooked.
12:29We got lucky this time because it's really cooked quite well,
12:31but I guess you sacrifice a little bit of quality for a saving of a huge amount of convenience, I think.
12:37But it's also that sauce is so incredible that, you know, it can mask a thousand sins anyway.
12:43It's so beautiful.
12:44Put that on anything.
12:46It's really nice.
12:47After the break, two more one-pot rice cooker dishes.
13:02Welcome back to The Cook-Up, where I have four words for you.
13:04One-pot rice cooker.
13:06I also have two guests for you.
13:07Actor on the rise, Gillian Nguyen, and cult chef, Duncan Velkemon.
13:11Gillian, what are you cooking?
13:12We're doing a Vietnamese pan-roasted chicken and rice.
13:15Amazing.
13:16And Duncan?
13:17I call it lazy rice.
13:19How'd you come up with a name?
13:20Really lazily.
13:21Duncan, talk to me.
13:22Lazy rice.
13:23How does a dish like this make its way into your household?
13:39Well, I mean, you know, my kids play a lot of sport.
13:42They play a lot of rugby.
13:43Yes.
13:44And generally when they finish, it's about, I don't know, 7.30, 8 o'clock.
13:47Sure.
13:48So I get home and go, what the hell can I cook these kids?
13:51And this is what I've kind of come up with.
13:54Amazing.
13:55And all we do is switch this thing on.
13:59Yep.
14:00As you do.
14:01The rice cooker.
14:03Rice in.
14:04Two cups of rice.
14:05Washed.
14:06Yep.
14:07This time.
14:09You are absolutely not going to be washing rice.
14:11No.
14:13Adam said.
14:14Some water.
14:17750 mils.
14:18Lovely.
14:19And a couple of lap chong.
14:21The best.
14:22The best.
14:23Absolutely the best.
14:24It's the cheat sausage.
14:25And to be honest, cooking them in the rice cooker is one of the best ways to do that.
14:28Exactly what you're doing.
14:29This is not a, this is not an unknown thing.
14:32This is very common actually.
14:34Amazing.
14:35Yeah.
14:36Because that's sweet and savoury.
14:37Yep.
14:38And then start.
14:39And that's, you know, that's 99% of the dish.
14:42That's brilliant.
14:43Like, so the, the seasonings and everything that goes, that go onto it, that comes later?
14:47That comes later.
14:48Once this is cooked, we'll take the sausage out, chop it up, throw the seasonings in and
14:53fry our egg.
14:54You can have tasty rice and tasty sausage.
14:55That's it.
14:58Okie dokie.
14:59You looked at me like I was sneaking up on you.
15:02You know I'm supposed to be here, right?
15:04Uh, what are you doing?
15:05I'm just putting in all the spices to marinate the chicken.
15:08So ginger.
15:09I saw garlic.
15:10I saw chicken stock powder.
15:11Is that a bit of sugar?
15:12Sugar.
15:13Oyster sauce.
15:14Oyster sauce.
15:15Oyster sauce.
15:17Soy sauce.
15:18Lovely.
15:19My favourite sauce ever.
15:20Mm-hmm.
15:21Mm-hmm.
15:22Um, salt.
15:23Pepper.
15:24Pepper.
15:25Turmeric and fire spice.
15:26Fire spice.
15:27Lovely.
15:28I love all of this.
15:29Uh, what is, what are we marinating?
15:31Chicken, chicken Maryland, it looks to be.
15:33Yep.
15:34Alright, let's marinate.
15:35I will admit, when I was growing up, I did not really cook anything in the rice cooker
15:42other than rice.
15:43And I probably still don't do it a huge amount today.
15:46Me neither to be honest, but sometimes, you know, life can be so busy.
15:50Yes.
15:51I know it sounds so boring, but, but like, this is a, this is a winner, honestly.
15:56Yeah.
15:57Yep.
15:58Nice, simple.
15:59So chicken marinades, do you need to marinate that for a long time or just a good time?
16:02You can do it for half an hour or you can do it overnight.
16:05Fantastic.
16:06And then it looks something like this.
16:08Yep, one we prepared earlier.
16:10Are you a celebrity chef now?
16:12Is that the, is that the way we describe things?
16:14I'm really just like getting into character.
16:17Yeah.
16:18Being around these two celebrity chefs.
16:19I think, I think you're, I think you're taking to it.
16:22I like it.
16:23You've gone for actor, clown, and I, I can see you hosting the show at some point.
16:27It's so vibe, like I see why it's your career, like I get it.
16:29It's fine, right?
16:30Yeah.
16:31So a bit of oil into a pan.
16:33I'm just going to help you along with this.
16:36I'm just going to brown the outside and then put it into the rice cooker.
16:41That smells, that smells good already.
16:46Duncan, what is happening?
16:48Well, now, once our rice is coming up, we want to fry our eggs and a little bit of chili
16:54crisp.
16:55Ah.
16:56So.
16:57So, so you, you, you got oil in plus the chili crisp.
17:01And so you're frying it in a, I guess, a, a chili oil.
17:06Basically.
17:09Fantastic.
17:10You know, this actually reminds me whenever I see someone do something like this, it
17:15reminds me of the 2006 FIFA World Cup.
17:19Oh.
17:20Because I, I was waking up early in the morning to watch the games.
17:25I was living in Japan at the time.
17:26I had a girlfriend who always used to fry eggs like this.
17:29And so it just, it's this core memory for me of 4.30 AM starts.
17:34Oh, amazing.
17:35Watching soccer games and, and eating eggs very similar to this.
17:39See, I love it.
17:40And the thing is because the chili crisp, you know, has enough bite, but not too spicy for
17:45kids.
17:46They absolutely lap this up.
17:48It is, it's, it's really cool how this is a leveled up version because you could literally
17:52just fry the eggs in that, put it on rice and eat it.
17:54100%.
17:55But by just putting the lapchong in there, you're actually putting the eggs onto a different
17:59type of sort of leveled up fried rice.
18:01This is, I'm genuinely excited about eating this.
18:04And then you've got all the fresh things to go on at the end.
18:08You've got some coriander, you've got sesame seeds, nori, seaweed.
18:13That's it.
18:14And again, you know, that just gives it that super umami, more richness, more savouriness.
18:21Now, I like this with the, the yolks just, just soft.
18:27My God, that looks so good.
18:30And again, you know, don't be too afraid to, to douse it a lot more.
18:37Jeez Louise.
18:38Okay.
18:39And then we'll put that on top of our rice later.
18:40Calm down, Duncan.
18:41Let me see what Jillian's doing.
18:45All right.
18:46Rice cooker time.
18:47Rice cooker time.
18:48Rice is going in.
18:49You're using just regular jasmine rice.
18:51The chicken looks fantastic.
18:52Yep.
18:53Chicken time.
18:54Chicken goes in.
18:55Beautiful.
18:56And that's not cooked all the way through, right?
18:58No, just slightly brown on the outside because it's going to cook in here.
19:01Beautiful.
19:02More of the marinade.
19:03That's a great way to get like the roasty flavour into a rice cooker dish.
19:07Mm-hmm.
19:09Marinate.
19:11Water in.
19:13Fantastic.
19:15So, lid on.
19:16That's it. Magic.
19:17I'll see you in, uh, 20-odd minutes, I guess.
19:18That's it.
19:19After the break, I cannot wait to lay my eyes and fork on Jillian and Duncan's One Pot Rice
19:27Cooker food.
19:28And it's not all chicken and rice.
19:29I'll show you how to make dessert in your rice cooker.
19:32Welcome back to The Cook Up.
19:33And not to brag, but tonight we don't just have one One Pot Rice Cooker recipe.
19:48We have three.
19:49Maybe four.
19:50Jillian Nguyen and Duncan Velkema are finishing theirs.
19:52Jillian, how's it looking?
19:53Pretty good.
19:54Nice.
19:55And Duncan?
19:56We're pretty much there.
19:57Yeah.
19:58This is fantastic.
19:59It's like a clay pot rice, but not.
20:03Yes, it's definitely not authentic.
20:07Nothing has to be, ever.
20:09No.
20:10Literally, in my opinion.
20:11But it is super delicious, super moorish, and exactly what rugby-playing kids want to eat.
20:19Your kids are 14 and 11.
20:21Correct.
20:22As they both get into rugby playing mid-teens, this is going to be the taste of their childhood.
20:30Hopefully.
20:32That looks amazing.
20:34A little bit more chilli oil.
20:36I'm going to guess that your family's okay with chilli, because that is not a shrinking violet of a chilli dish.
20:43Touch more sesame, some more coriander.
20:47Lovely.
20:48And, again, emulating my kids' lunch box.
20:54They love these nori crisps.
20:58And that is super delicious.
21:02My goodness.
21:03I thought you were going to sprinkle the nori on that, but that is a whole other thing.
21:08That's a whole other thing.
21:09Amazing.
21:10Oh, wow, okay.
21:13This looks fantastic.
21:14Yep, just really simple.
21:16Gosh, that smells beautiful.
21:18Okay.
21:19And I like that you're presenting the rice, fancy style.
21:27Okay.
21:28Hey, there you go.
21:33Chicken leg on top.
21:35This is a really good dish, Gillian.
21:37I'm in.
21:38I like this.
21:39How are you finishing it?
21:40Okay, I'm going to garnish it.
21:43This looks so professional.
21:45Yeah, always.
21:47You can add some soy sauce if you want, some chilli oil.
21:50But I think with the marinade and all the other seasonings that you put into the rice,
21:53I think it's going to come out really lovely.
21:54Yeah, it's already quite rich, but...
21:59And then you can have some...
22:00A bit of lime on top as well.
22:02Vietnamese roast chicken rice and lazy rice.
22:04Jillian, the fragrance of this rice is quite something else.
22:19Smells amazing.
22:20Mmm.
22:21You're not supposed to sound that surprised when you make something that tastes good.
22:25Mmm.
22:26Mmm.
22:27Mmm.
22:28Mmm.
22:29I get excited every time, you know?
22:30Just sort of a...
22:31And that chicken is outstanding.
22:32That's a good chicken though.
22:34I feel like I'm really underestimated how much a rice cooker can do.
22:37When I've been saying this whole time how much I love a rice cooker.
22:40Mmm.
22:41Yeah.
22:42It's...
22:43It's kind of magic.
22:44And Jillian, I'm glad that you like your own dish.
22:47You're so good.
22:51Alright, Duncan.
22:52The lazy rice.
22:54Mmm.
23:00But that's fantastic.
23:02It's kind of halfway between a fried rice and a clay pot rice, I think.
23:08I love the seaweed.
23:09It's kind of like...
23:10It just lifts everything.
23:11It really does.
23:12It looks really cool.
23:13It does.
23:14You guys continue with the savouries, but I'm very much aware that we have all cooked kind
23:17of very similar, very easy rice cooker savoury dishes.
23:23But to go kind of with the Thai-style chicken rice that I made before, I'm going to show you
23:31a very simple dessert that you can make with your rice cooker.
23:35So I've cooked in my rice cooker.
23:37Most rice cookers will have a setting for glutinous rice, sticky rice.
23:40I've cooked some of that and I have two very simple coconut cream preparations.
23:46One, sweet.
23:48So basically just sugar and coconut cream.
23:51And I'm going to mix these together.
23:53This is such an easy way to make what I think is an excellent dessert.
23:56One of my favourite desserts, to be honest.
23:58And it is just cooked, regular cooked glutinous rice mixed together with, in this case, some
24:04sweet coconut cream.
24:06And then I've got some salty coconut to go on the top of that.
24:11Just mixing the hot rice into the coconut and I'm just going to put that straight out onto
24:17the serving plate.
24:19Completely unnecessarily, but I'm just going to make it a little bit fancier just with a
24:23little touch of palm sugar directly onto.
24:27And then on top of that again, some sliced mango.
24:33But the thing that is really important with this dish, I think, is the salty coconut.
24:39Because if you don't have the salty coconut, so this is basically coconut cream and salt.
24:43So you combine the two together, the sweet coconut in the rice and then the salty contrast on top.
24:51A few sesame seeds to finish.
24:54You really couldn't make a more simple dessert than that.
24:57So if you're doing everything in the rice cooker, that's how you should finish things off.
25:01Okay, looks really good.
25:03Well, we have cooked four dishes, and all four I'm very happy with, in one rice cooker.
25:09Duncan, Gillian, thank you so much.
25:11It's been amazing.
25:12Thanks so much for having us.
25:13Thank you for having me.
25:14They said it couldn't be done, but tonight we have shown the haters that 30 minutes of
25:18non-stop one-pot rice cooker cooking is just what the world needs.
25:21If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:24I'm Adam Liao.
25:25Thank you for watching The Cook Up.
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