What to Cook For Pancake Day | MasterChef Australia | MasterChef World

so next one of Master Chef favorites [Music] po we loved you and in fact honestly we thought you were going to win we thought you were going to win second but you've done all right haven't you yeah I've done all right yeah so what are we going to teach us how to do today so we're making a turmeric sticky rice that goes with a dry shredded duck dong and also a pandan coconut lace crepe beautiful well this dish is actually really special because it is one of my favorites which is our theme for the week and um it's a dish that I cooked for The Elder Statesman challenge It's the final 5 minutes before the final week um hopefully these ones will work so it's just falling apart a little bit so it wasn't perfect was it not so much but but taking that dish and holding on to it is really important because things that didn't work you just go you know what on them right let's kick off what do you want me to do so first we're going to do the rice always soak it and then you can steam it and what you get from that is really nice separation got to soak it minimum 4 hours ideally overnight overnight yeah so rice coconut cream mix that together yes turmeric for some really nice color which is something that really lacked in my original dish and that's going to give it a beautiful earthiness and goes beautifully with coconut and some salt pinch or good pinch Chef's pinch so we're just going to fold that through and then what I've got here is just a bamboo basket that's lined with pandan leaves pandan is um is a really fantastic versatile uh sassy asan ingredient you find it a lot in desserts any sassy Asian dessert that you find green in this is where it comes from so you want me to tip that in LD on turn it on and steam it how long does this Steam for it depends how well soaked your rice is about 20 minutes right so fold leaves in lid on so I'm going to make a spice fix now which is a classic Rong mix and what I've got here is gangal lemongrass some dried chilies that I've soaked in hot water and cumin fenel I'll just to your stuff up thank you cor it's always what I want things never change no no it's always what I wanted to do um garlic and onion so in that all goes so you want that to be really fine paste okay let me see okay perfect sorry now plenty of oil okay if you don't have enough oil what will happen is you just simply keep steaming the spice paste and it will just never knit together what you want to do is toast it and draw all those beautiful sugars out of your aromatics so that they yeah knit together so just fry that off when it starts to become really fragrant that's how you have a clue that it's ready so next what we've got here is desicated coconut that's been dry toasted and you can see it's a really nice deep Brown and what I'm going to do is pound this into a paste so once it's pounded it looks like this okay so next we will do crepes it's called a Roy Jala it's actually a traditional pancake that we use and we do eat it with traditionally with curries and stuff and what you use it it's like a rooty so you tear a little piece off and kind of scoop Curry up with it and eat it that way so what I've got here is just plain flour Chef pinch of salt two eggs and some coconut milk and this requires a little bit of um Instinct and you need to feel out how much fat there is in this so this is pandan paste it's just the shortcut version of that leaf it's quite blid in color you love this stuff I love it love it George is always paying me out cu's like oh you put Fon in that so we're going to add a bit of water to this not milk so make sure it's really nice and smooth so how's this past looking perfect really really good so that's been cooking out for what about 8 to 10 minutes now yeah yeah yeah you can't really go wrong as long as you don't burn it okay that's changed like a lot can you can you smell the difference so use your nose okay next your duck that's been just poached and then shredded and then I'm going to add cinnamon stick three cardamon pods two cloves and coconut milk smells so good so next we're going to add this uh crissic this is really dry the coconut Yeah Yeah we actually want it almost like a crumble and then some brown sugar how much brown sugar about 2 tbsp okay and then some Tamarind for just a tiny bit of acid once you've mixed this all up now how long how long you going to cook this for about 40 minutes stirring a lot y so you want to me to scoot this one off and by the magic television T so this is what it look like after the 40 minutes so you can see it's really dark really dry and just really intense ooh it's flossy yeah you're to love it and for the pancake so I've just got a little bit of spray oil on this and then I'm going to make this Lacy pancake pattern you go one way and then the other [Music] way and what the concentric circles do is knit that grid together to give it just a little bit more um structural Integrity so that when you go to lift it up what you want is not to color it cuz you want to maintain that green okay cuz that's going to be part of your presentation I love it and that's it traditionally I find arong a really rich dish so I'm going to make a really easy relish all this is is cucumber some coriander including stalks and some chili and to that we're going to add a pickling mixture of equal parts white vinegar and sugar and Chef pinch with salt Chef pinch with salt what I like about this relish is that it just cuts through all that coconut and just kind of modernizes the dish a little bit our rice is done so you can see look how beautiful that looks really good let's play it up I'm just going to use a sushi mat so just sort of loosely and then the runon goes in the center rolling it like a sushi roll just compress that a little bit so it helps it stay together so I've just compressed that into a little parcel and then oh just pop it on there that's really cool it's veryy clever I like that and then that's it that looks very special yeah yeah I reckon that looks really cool and and there it is that's my renang sushi [Applause] roll I don't know what I'm doing I'm so scared time starts and I'm feeling the nerves I'm terrified I think this is possibly the most important cook I've had to date flow might help and I want to win this and I really want to give it the best I've got [Music] I know that instantly most people think of sweets when they think of waffles but I think I'm going to sort of step outside the box a bit I'm thinking of doing waffles with fried chicken with a sticky chili soy caramel the first thing I do is start breaking down the chicken I just want to use the thighs so I get the legs off and start cutting up the thigh meat move quickly aloise chop that chicken I'm [Music] shaking I'm so nervous I'm shaking like a leaf you're right Eloise I just really want to do well and I really want to impress those judges I want this immunity pin like you wouldn't believe I want to be in the competition to the end and the immunity pin guarantees me one more week so that's definitely the goal get moving Eloise as soon as I have my chicken thighs cut up I marinade them in a mix of soy sauce Ching wine and some sesame oil go Eloise get onto that ble you are shaking like a leaf what's going on with the nerves you getting that under control yeah yeah I I tend to be a bit shaky at the best of times you focused you you're going forward yeah what's the dish um I'm doing waffles of fried chicken and a chili soy caramel anything fresh on there yeah I'm going to do a bit of a herb salad cool okay all right we're off to a good start stop shaking I'll do my best what else do in a waffle eggs flour I don't have a waffle recipe in my head but I know what needs to go into the waffles I'm scared it's not going to turn out nice I don't want to serve Matt Preston a cork the last time I made them they really didn't work out so well so I do a first batch of waffles and just hope that it works I should probably check that waffle shouldn't I ideally a waffle should be really crispy on the outside and still light and fluffy on the inside and I lift the lid of the waffle press oh no my waffles are dead I've opened it too early all the the batter is just stuck to the edges and I have to scrape it all out bit by bit time I just don't have time to be doing this oh my God and now I have to start again come on guys H up up round one of today's immunity challenge is to cook a delicious waffle dish in 45 minutes I should probably check that waffle shouldn't I I go to check my waffles and I lift the lid of the waffle press oh oh no my waffles are dead I've opened it too early all the batter is just stuck to the edges you're right Eloise you get another batch on y now I have to scrape out every single little piece of batter and start again awesome job Eloise it's all good we're all good we're under control okay how now it's time to fry the chicken and I want to fry the chicken in a Japanese style today which is dusted in corn flour and then it's deep fried for 30 seconds rested for 30 seconds and that's repeated three times has that been 30 seconds yet oh i' lost count of my time triple frying the chicken today means that the outside of it is going to be really really crispy but the inside is going to remain really tender and juicy don't forget your waffles always I go to check my second batch of waffles and I lift the lid oh beautiful looks good looks good they're really nice color they've got a little bit of a crispy outside The Taste it's very good they're fluffy on the inside and I'm quite happy with them lime juice I need a lime I need a lime I need a lime good work run somehow time has completely escaped me and I still haven't played it up yet and I'm panicking stop putting stuff on the plate Eloise Eloise plate up come on stop yelling at me this is it 10 seconds hurry 9 8 7 6 5 4 3 2 1 that's it time up Eloise I'm really hoping that the judges like where I've gone with this dish I think it all goes well together so I just hope that they do Eloise what have you cooked today I've made waffles with Japanese style triple Fried Chicken and a chili soy caramel triple fried yes looks great yeah it looks great smells great as well it does yeah I love the fact that there's a lot of freshness on the plate as well as the naughty stuff which always balances out as far as I'm concerned yeah to me it looks like a really good Cafe [Music] dish I want to look at the wff again is this like [Music] hypnosis I love it I love it because the waffles delicious beautiful color love the pockets of that caramel spicy crispy chicken and then a really fresh healthy salad it's wonderful aloes well done thank you the waffle is the perfect carrier for all those big flavors and I love that that dark chili caramel I think it's absolutely delicious Crisp Chicken and lots of fresh herbs you know the the mint the coriander it just makes it really special no I think you could put that on a cafe menu no problem at all yeah and I wouldn't change anything about it the topping is spectacular that chicken is delicious and super crunchy um and the caramel is intense the salad is refreshing absolutely love it it's absolutely delicious and for me there's absolutely no competition here for me I want to give her a shot at round two me two me three me four yeah Alana how you going I'm good thanks George very happy you look at you what's the dish it's um Rob loves crepes with lemon and sugar so what I'm doing is my master chef version of that so it's like a it's going to be a crepe stack with lemon CD some raspberries I'm doing a chestnut aryc ice cream to go with it as well yes so I've brought a a couple of little gifts to help you today what is that what we've got here is uh couple of photos of our little fairy friends they our children Miller and Bell P long cat scarf seeing the photos in the scarf are little reminders of our life back home and it even just boosts my spirits even more smells so good down here though I want to I want hang around you can try it later excellent crepe mixture needs to be a really thin batter so that it spreads out in the pan evenly when it Cooks I've got a massive task ahead of me I have to make 10 crepe Stacks so I have a lot of Crepes that I need to make I need to get two pans on and making two at a time can you come and do this for me this is why you have husband's job never done you better you better be able to open it do you need Gary a well done well [Music] done um so at the moment I'm just making my Crepes got my ice cream on my lemon curds in the fridge I'm also making the little puree that all swell through the ice cream at the end and I have to make my merang it probably in another half an hour or so Rob's tasting the crepes with some lemon and sugar on them oh yeah here we go it gives me the okay that they're perfect you're coming home with me you're coming home with me so that's a bit of a relief the experienced taste tester has given me the the thumbs up on [Music] it I'm just um whisking in a little bit of crem fresh Because the actual crepe stack itself is going to be quite sweet I wanted to make the ice cream quite Savory you want to take that up there we go it's vanilla ice [Music] cream I've got a round cookie cutter to cut into all these Crepes that I've made I can cut four smaller Crepes out of them which is the size of what my Stack's going to be I've got 10 crepe Stacks I need to assemble I need to get started otherwise I'm going to run out of time well Rob tried one he seemed happy but you know what I noticed Alana did was she cooked them in what was supposed to be a nut brown butter but it looked way too dark for me and you know what happens it stains the pancake and then that little burny taste come through not sure if I like that she got it right do you know a better way of doing this you just pipe put the next one in okay do you know what I [Music] mean to finish off the crepe stack I pipe the Italian mering on the top in a swirl and then blow torch the top of it you have 10 seconds to go 9 8 7 6 5 4 4 3 3 2 1 that's it time's [Applause] up oo a crepe stack filled with lemon curd raspberries and Chestnut and armanac ice cream here we go Rob what do you think it's hard to say wow it's [Music] Exquisite so Tangy love it I can't pull that out every night after dinner what do you mean I thought this was the standard now your mind's how it thinks just in intrigues me how you've come so far in this competition how you plated it up that beautiful little scoop of ice cream little crumble those little beautiful flowers this is spectacular cooking thank you this is really spectacular it's a very clever dis you got so much going on in the plate but everything's working together it's a bit like an orchestra playing the same tune everyone's reading from the same sheet music and that's a great dish and I'm think maybe maybe the best dish you've cooked so far [Applause] [Music] I'm going to be making something from my childhood really Classic Home Food um but it's just going to be really tasty this short amount of time outside of the competition has given me such a renewed perspective and I've realized when I cook from the heart and when I cook food that truly represents myself and my kind of cooking that's when I cook the best so I'm really excited to Showcase that today Eric Eric hello what's happening man uh I'm just making my pancake what are you making you no spring on your pancake I'm not doing the typical Northern style one I'm doing the Shanghai styled one which is like a smaller it's got Blaze um it's like a different sty and it's fried and then baked um so I'm doing that but just using chives instead of spring onions and inside prawn um oil R beautiful cool okay so you got your pancake Y which I'm going to flatten it I think we're all fan of y y uh what else is going on there uh a rolled tan egg omelets okay and then Surf Black glic PRS Yes sounds good mate when you cook with like some kind of it's like you're certain you know exactly what you're doing why you're doing it you know the story behind it I do there is this thing that happens where you cook absolutely brilliant foot him I right 100% it's kind of looks like what's about to happen today it's going to Happ I'm excited I'm excited too look at how C is too I love this I can't wait to try this good luck thank you my dish today I'm making a Shanghai star CH pancake an egg and chive omelette and stir fried black garlic BRS these are things that are very classic to Chinese food and the kind of Chinese food I grew up with so that's kind of what I'm channeling today so I finished making my chai pancake time to make my omelette I've cracked some eggs into a little dug with chives and then I put in prawn stock to kind of give it a really juicy consistency oh he's got his tray he's got a square tray yes Eric I'm rolling the omelet in the square pan rolling it up and I realized that it's sticking it's sticking [Music] to oh my God I'm trying to get the Omelette out of the pan it's sticking I'm tapping the top top of it with the spatula it's still not coming out and I'm getting really annoyed at it I'm feeling under the pump now think get through mate think get through I'm falling behind and I'm not at the point where I wanted to be at the beginning of the cook oh [Music] dear I finally get my omelette out of the pen you got this Eric come on now it's not looking that beautiful but I still roll it up into the shape in of the bamboo mat set it with a little wed on top so it kind of holds together and hopefully makes a cohesive shape yes Eric good job I have a really strong connection to my Chinese Heritage so today i' really want to showcase those cooking techniques to prepare my prawns I mix an egg white through them and that technique is very Chinese in origin it's a technique where you kind of create this barrier outside of the prawns that gives it a very nice silky really tender texture this is the most time I've ever had to Plate up my dish that is hot the dish today is kind of like a Chinese tasting play the omelet the stir Fred prawns the chai pancake they all work well as a kind of like thing you can kind of pick at I'm thinking it needs some brightness it needs a pop of acidity and sweetness to really round out the dish try vinegar to lighten it up come on come [Music] on come on guys time 10 9 8 7 6 5 4 3 2 [Music] [Applause] 1 next up Eric when the judges taste this dish I really want to transport them to Eastern China I need this dish to be amazing because I need to get that top four dish today well what are you cooked mate Shanghai chai pancake uh a chai rolled omelette uh stir Fred black garlic prawns and a chai vinegar [Music] Eric um I had such high hopes for this cook with you you were sort of in such a good place when we came around your bench you were happy you were excited you know you were genuinely enthusiastic about what you were cooking today I thought this is going to be epic and then he brought it up and I tried it and it is epic oh my [Applause] god oh Jo come on am I I only do it because I only do it because I love you mate so and you had such a good cook today and you must have felt it from beginning to end you are on fire mate very smart use of the black garlic because it just gives instant Savory depth it's simple but it's soul food mate you got to keep doing this as soon as you can go back to your roots do it man cuz it works thank [Applause] [Music] [Applause] you what are you thinking Loi Dosa oh yes nice the moment they say pancakes DOA comes in my mind Dosa is Savory pancake it's the most famous food in Southern India come on Lucky a traditional Dosa is usually a process of 2 days today I've got 45 minutes I don't have 2 days go lucky chop chop chop so I remembered my mom she makes a quick batter with cream to give the similar flavors as a fermented batter so that's what I'm going to do today hi L ke so what are you doing for us I'm making uh saory pancake uh Indian DOA oh wonderful with the coconut chutney and uh sweet Chutney as well sure nice the normally DOA takes time to ferment and get sour I got the sour cream to balance that out and some little bit of lime and mixed semolina to give the crunch wow love sure nice it's a good idea that sounds [Music] great everyone today is thinking sweet and I'm going to do totally opposite and do Savory I can smell something Curry oh smells today I'm making Dosa Brun Chutney and coconut coriander Chutney I want to bring the depth of flavors for the judges and nigela the coconut coriander Chutney gives the creaminess and the freshness and the crun Chutney gives the sourness and the sweetness I want them to experience the different layers I want to check their mind and give them Savory pancake that made of rice flour no eggs a quick doser yeah good on you I love challenges like this so simple AR they Battle of the pancakes you have 8 minutes to go come on guys the panc time is running out my chne is done but I also I have to cook the perfect Dosa pancakes to have an opportunity to win that pin mostly in India Dosa is uh a Savory dish I want it to be a crispy bottom and fluffy on top so you put them on the hot pan and you oil it to give the crispy edges look perfect an extra serve to me thanks lucky hot do s with prune Chutney and coconut corander chutney it's mind-blowing you just fing Li when the judges come and have my food I want to hopefully blow their mind 10 seconds 9 8 7 6 5 4 3 2 1 good job everyone what a pleasure it is for us to watch seemingly such a simple challenge turn into something so exciting so I think we better get this tasting on the way first up Loy I only got 45 minutes to make the dose out from my mom's recipe I hope it has enough of the classic flavors to get me a win what did you cook I made DOA so the two chutneys you got coriander Chutney and coriander coconut chutney with human prune Chutney cool you want a taste first Angela don't have to ask me twice you wouldn't think you could do doo in that amount of time but it's got the sourness and you say the Samina is giving it crispness too it's really brilliant hm it's a lot lighter than what it looks actually and we know this came from your mom that that's fabulous you know so that might end up in my recipe book for home I think somewhere it's got Lely it's got a lovely texture great start Loki on thank you Mom those are the recipes [Applause] [Music] perfect [Music]

Channel: MasterChef World

Views: 10,220

Keywords: #masterchef, Alvin Leung, MasterChef Canada, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef australia, melissa leong, jock zonfrillo, andy allen, gary mehigan, matt preston, george calombaris, pancake, pancake recipe, pancake day, crepes, waffle, crepes recipe, dessert recipes, dessert

Id: 43fR3kkh4BI

Length: 30min 33sec (1833 seconds)

Published: Tue Feb 13 2024