- 5 weeks ago
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🎥
Short filmTranscript
00:00Hello, I'm Adam Leal and welcome to The Cook-Up.
00:24With great flour comes great responsibility.
00:26On the menu tonight, Icelandic fish grattan,
00:29roti kura-san and Sri Lankan chicken curry.
00:32Let's meet our guests.
00:33Lily Wright worked in photography and banking
00:35before following her dreams into the world of food.
00:37She's the owner of Flying Chilis in Ballarat,
00:39a cafe and community hub that has grown
00:41from a farmer's market favourite to a must-visit cafe.
00:44Hello, Lily.
00:45Hi, thank you so much for having me.
00:47Great to have you here.
00:48Comedian Sashi Pereira's path to performing
00:50is as layered as the flavours in her mum's famous Sri Lankan chicken curry.
00:54She spent a decade working around the world as a lawyer
00:56before moving to Melbourne and signing up for a comedy competition.
00:59She now tours the world for laughs, not laws.
01:01Hi, Sashi.
01:02Hello.
01:03Thank you so much for having me.
01:04Tammy here.
01:05Where did you work as a lawyer?
01:07All over the place.
01:08So outside Australia, I started in the Philippines,
01:11then Turkey, Tanzania, Egypt, Thailand and then back home.
01:15So that was all over about four years.
01:17Oh, my goodness.
01:18Yeah.
01:19It was exciting.
01:20And then you signed up for a comedy competition and...
01:23Well, I moved to...
01:24The rest is history.
01:25Yeah, I moved to Melbourne to do my master's in law
01:28and then someone said there's this comedy competition
01:30and I said, yeah, sure, I'm single,
01:32I'm living in a seven-person share house,
01:34I'm not really doing much, so I'll go do that.
01:38And the rest really is history.
01:40There is an awful lot about your life story to unpack.
01:44And frankly, I don't have time for it,
01:45so we're just going to move on to Lily.
01:47Sorry.
01:48Is that too much information?
01:50Lily, I mean, you're not much more straightforward.
01:53You came from Malaysia to Australia.
01:55What led you to opening Flying Chilis?
01:58I think it's just in Ballarat because it's very hard
02:00to find, like, authentic food.
02:02Yes.
02:03And I was like, oh, you know what,
02:04I'm going to open a restaurant here, you know,
02:06and then just try it.
02:07Yeah, it's very exciting.
02:09You also won, like, best pie.
02:11Yeah, yeah, two years ago.
02:12Two years ago.
02:13And I think, like, 2023, first, with the Babi Pongte pie,
02:18and then this year, actually, third places with Mam Kari Laksa,
02:23so very exciting.
02:24That's a really big deal.
02:26It's huge.
02:27I don't know, like, you didn't grow up in Australia.
02:29No.
02:30So winning best pie is kind of like a Michelin star here.
02:32It's a deal.
02:33It's a deal.
02:34Sometimes you drive through places in Victoria
02:37and they have, like, number two pie in the region.
02:40Yeah.
02:41So you get the first best pie.
02:43That is the equivalent of a Michelin star.
02:45Tonight, let us revel in the power of powered powders.
02:50It's like a 1960s Batman pow, pow, pow.
02:54One of the fastest ways to add flavour to things.
02:57Agree.
02:58Like, I grew up with a lot of curry powders and things.
03:00Lily, did you grow up with the same?
03:02Yeah.
03:03We use it all the time since, like, yeah.
03:05Since we grow up, like, that's the best.
03:08Like, why you want to add different types of spices
03:10when you already have the curry powder?
03:12Yeah.
03:13So, yeah.
03:14Sashi, what about you?
03:15Curry powder big in your family?
03:16Sri Lankan food, all about the curry powders.
03:18Really?
03:19Yeah.
03:20You know which direction we're heading.
03:21I'm activating my powered powders first.
03:23But not like you might think.
03:24I'm making Icelandic fish gratin.
03:31While we're talking about powered powders,
03:34I think most of us come from a heritage of countries
03:39that are on the maritime spice route,
03:41so we are very familiar with them.
03:43But there are a majority of the countries in the world
03:46that were not on that route.
03:47So I'm making a dish from Iceland,
03:49which is a fish gratin, very famous in Iceland.
03:52It's kind of the national dish of Iceland.
03:54But once, I guess, spices started to enter Iceland,
03:57I was like, just had fish and maybe some potatoes
03:59and that's about it.
04:00Once spices started entering, curry powder
04:03has become this really popular addition
04:05into this national dish of Iceland.
04:07And you do see it an awful lot, you know.
04:10As spices went to countries, they're like,
04:13oh, we can use that in the dishes that we make.
04:15And so you have all these dishes and curry powder
04:17are a really, really common one.
04:18I'm going to start by poaching some fish in milk.
04:21So I have some milk there.
04:22I have a lovely, almost seems a shame to cook it,
04:26but a lovely piece of ling.
04:28They would use a cod or a haddock or something in Iceland.
04:32I'll just poach that in some milk.
04:34I have, I'm so lazy when it comes to potatoes.
04:37I don't boil potatoes.
04:38I don't peel them.
04:40I just put these in the microwave
04:41and cook them in the microwave.
04:42And then I scoop out the flesh in kind of a rough way.
04:48Personally, I do that because this is almost more important to me than that.
04:53Yeah.
04:54Because the potato skins are so great.
04:56You fry these and they're the best chips you've ever had.
04:58I don't, some people scrape out every last bit of potato
05:01to get all of the potato in there.
05:03I prefer the potato kind of on this, so I'll save that for later.
05:06So, when my fish comes out of this poaching liquid,
05:10what I am left with is a lovely piece of fish,
05:13but also the milk that it's been poached in.
05:17And I'm going to turn that all into a bit of a,
05:20a white sauce, essentially.
05:22But it's not going to be a white sauce,
05:23because I'm going to put curry powder in it.
05:25OK, Sasha, let's, let's get into this a little bit.
05:28So, how do you end up living in an extraordinary list of countries
05:32in a very short period of time working as a lawyer
05:34in all of those jurisdictions?
05:36So, it was more legal roles.
05:38So, a couple of those jobs were with the UNHCR,
05:41so working in refugee status.
05:43They were all related to working with refugees overseas
05:47in different organisations.
05:49And, I don't know, it's not the funniest environment
05:53to lead to a career in comedy,
05:56but where do you draw your comedic references from?
05:59I honestly think after 10 years of doing that work,
06:01I really needed to laugh.
06:03Yeah.
06:04And, really, my family is a wealth of material for me.
06:10Yeah, and they're very, very good sports about it,
06:12which I'm very lucky about.
06:14Lily, what brought you to Australia?
06:16I think I have my work visa working in banking industry.
06:22So, yeah.
06:23And I met my husband, you know, and he got a job in Ballarat,
06:28so we moved to Ballarat.
06:29Fantastic.
06:30During winter.
06:33What's that like?
06:34Yeah.
06:35You know, going from, you know, Johor Bahru
06:37to a Victorian winter.
06:40It's cold.
06:41But, you know, I think the most that I love about Ballarat
06:44is just the people, the community here.
06:46It was really amazing.
06:48It was really supporting my business from day one.
06:50We love Ballarat so much.
06:52And, yeah, the weather kind of like not a big problem now
06:57because you get used to it.
06:58Wow.
06:59And you really enjoy the weather
07:02because you can wear something comfortable as well.
07:05I don't know how you get used to it.
07:07Anyway, my onions are softened.
07:09I'm trying not to brown them.
07:10So I'm going to put my flour in now.
07:13And essentially we're making this into a bechamel kind of thing
07:16that I'm going to make with the milk that I poached the fish in.
07:19So it's got a bit of fish flavour in there.
07:21But I am also going to add two of my powered powders.
07:25Firstly, curry powder for the reasons I've already explained.
07:30Also, some vegetable stock powder.
07:32I think this is really vegetable stock or chicken stock powder
07:35really fantastic for boosting the taste of a lot of dishes.
07:38And then I can start ladling in my poaching liquid,
07:42the milk that I poached the fish in.
07:44Sashi, are there truths to comedy that may not be apparent?
07:51And by truths, I mean things like,
07:54do people have to have that ability to laugh at themselves
07:57to find comedy funny?
07:59I think they have to be able to laugh with you, definitely.
08:03I think a lot of people aren't on board to laugh at themselves,
08:06but to laugh with you.
08:08And I think to find that line between laughing at you
08:11and laughing with you is very hard.
08:13Because it's really interesting because there are so many comedians
08:17who are...
08:18I'm thinking of people like Aaron Chen, absolutely hilarious,
08:21but it's this kind of like awkward style of comedy
08:25where I think we've all felt a bit awkward
08:28and you feel like you understand that process or something.
08:32I don't understand comedy very well, I have to say.
08:34I don't know what I like,
08:35but I don't really understand comedy very well.
08:37But I just wonder, like, when you started being a comedian,
08:39was there a big learning curve of how do I be funny?
08:42How do I be funny?
08:43Huge, yeah.
08:44And I think initially I didn't want to talk about being a woman
08:48and I didn't want to talk about being Sri Lankan.
08:50Yeah.
08:51But actually, the more I started to talk about my own experience,
08:54the more I found which parts of it were relatable to everyone.
08:57Yeah, right.
08:58Even if they didn't grow up in Sri Lanka,
08:59because everyone was scared about something once
09:02and everyone was, as you say, everyone feels awkward sometimes.
09:06That's really interesting, actually, because, you know,
09:08your audience is not just full of Sri Lankan women.
09:10No.
09:11Like, people don't just gravitate to the comedians
09:13whose experiences they particularly identify with themselves,
09:16but they...
09:17Yeah, that's a really good point.
09:19All right.
09:20I keep moving this constantly
09:22so that the milk and flour doesn't catch too much in the bottom,
09:25but that is essentially my sauce.
09:26It looks lumpy, but that's the onion in there.
09:28I've been stirring constantly, so it's not actually lumpy.
09:30Into that I want to put some spring onions.
09:36I'll throw in all my potato here as well.
09:41And then I'll flake up my fish.
09:45And you can make this as big or small as you like.
09:47I'm just going to do this by hand,
09:49but I like big pieces of fish in there rather than...
09:52I mean, the Icelandic version is almost like a fish puree,
09:56but I think the chunks of fish are actually really lovely in there.
09:59Lily, is there a dish from Malaysia that you miss living in Australia?
10:04Or do you not anymore?
10:05Because now you have a cafe where you can make them.
10:07Yeah.
10:08Hold on.
10:09That's the reason we opened a cafe.
10:11I can cook everything and we can experiment with flavour
10:15or cooking new dishes.
10:17So I feel like most of the dishes that I miss that I can cook now,
10:22so I'm pretty happy with it.
10:24Or sometimes we can just sell that to people as well
10:26so people can taste it.
10:28Fantastic.
10:29Yeah.
10:30Okay.
10:31Parsley is the last ingredient,
10:33but I'm going to season that with my last powered powder,
10:36which is a lot of celery salt.
10:38This is just celery seed ground together with salt.
10:40I haven't seasoned anything to this point,
10:42the potatoes nor the fish nor the sauce.
10:46So I need to season that quite well with some salt there.
10:49And I'll just fold all of this together.
10:52Nice and chunky.
10:54All right.
10:55That is looking really, really good.
10:57I'll put that into my grattan dish.
11:00And you could obviously do this without the curry powder,
11:10but I just think it's become popular in Iceland for a reason.
11:15While the Icelandic version might be very, very smooth,
11:19I think this chunky version is even more fun.
11:22Again, not traditional, but a good amount of cheese on top.
11:27Couldn't go wrong with the cheese.
11:28No, you can't.
11:29I was wondering if your Icelandic viewers are screaming at the TV
11:32at this moment in time.
11:33No, I actually don't think they would.
11:35I think they would.
11:36I think they're on board.
11:37I think if you're in Icelandic,
11:38if you would be going...
11:39Cheese.
11:40I remember when I was a kid,
11:41it used to be the traditional one,
11:42but these days I do cheese and curry powder.
11:43Yeah, amazing.
11:44Into the oven under a hot grill.
11:52So I just want to finish that with a very quick salad,
11:55just some salad greens and a squeeze of lemon.
12:05A little dressing of olive oil.
12:17And a bit more of that celery salt.
12:21Plus a few slices of rye bread as well.
12:25Sasha, what was your favourite country that you've lived in
12:27of all of your travels all over the world?
12:29Tanzania.
12:30I was there for two years
12:32and it's just got everything.
12:35Wow.
12:36It's got Kilimanjaro and Zanzibar and Serengeti,
12:39all these far away places I'd heard of in books.
12:42So to be in a country where all of them were at the same time.
12:46Amazing.
12:47It's pretty amazing.
12:48And I think my gratin is ready to get out of the oven.
12:57Wow.
12:58Wow.
12:59A bit of rye bread and a touch of green salad on the side.
13:03The green salad is really just to make me feel better about myself.
13:08Wedge of lemon.
13:10Icelandic fish gratin.
13:17Obviously, you can make it without the curry powder.
13:20That is so good.
13:22Delicious.
13:23And you can taste the curry powder coming through as well.
13:26Mmm.
13:27It's just got all the characteristics of comfort food,
13:29even though none of us are from Iceland.
13:33After the break, the powered powder power is in Lily and Sashi's hands.
13:47Welcome back to a night of powered powders on the cook-up.
13:49Ballarat's finest cook, Lily Wright, and Comedy's own Sashi Pereira
13:52are getting into their spice mixers.
13:54Lily, what are you making?
13:55I'm making roti croissants.
13:58Ooh, exciting times.
13:59And Sashi?
14:00Sri Lankan chicken curry.
14:02Beautiful.
14:03Beautiful.
14:13Sashi, okay.
14:14Chicken curry.
14:15Yes.
14:16Is this your mum's chicken curry?
14:17This is my best version of my mum's chicken curry.
14:21It seems that no matter what I do, I just...
14:23I cannot get it as good as hers.
14:25I've just accepted that now.
14:27So, onions are starting to fry.
14:29Yes.
14:30Yes.
14:31And what else are we doing?
14:33We're going to put some lemongrass in as well.
14:35Oh, great.
14:36I know.
14:37This took me a while to learn because my mum skips this step.
14:39She's like, you don't need it.
14:40You just need the Sri Lankan curry powders.
14:41Sure.
14:42That's all you need.
14:43But I'm like, mum, I reckon...
14:45Because Sri Lankan curry powders are a real thing.
14:48Like, people are very kind of...
14:49I mean, there they are.
14:50Right there.
14:51Yeah.
14:52And actually, you can really smell it because this is...
14:53They're very fragrant.
14:54It's roasted as well, isn't it?
14:55Yeah.
14:56I love...
14:57Oh, it actually smells very roasted.
14:58The curry powder yourself.
14:59Yes.
15:00And that's one of my favourite things, just the fragrance of it in the pan.
15:03Right.
15:04So, it's just dry-frying curry powders.
15:06Yeah.
15:07You just keep kind of patiently turning it over on a low heat.
15:10Oh, wow.
15:11Yeah.
15:12So, these curry powders, do they go in there or do they go in here?
15:14Straight in here.
15:15Okay.
15:16And then we're going to mix it all up.
15:17So, what are the spices that you've put in there?
15:19There's the roasted curry powder, but also...
15:20Roasted curry powder.
15:21You've got the turmeric, the chilli, just some salt and some unroasted curry powder as well.
15:27Oh, okay.
15:28Yes.
15:29Ah.
15:30You've got both in here.
15:31Okay.
15:32That's cool.
15:33Yeah.
15:34I did not know that that was a thing.
15:35Yeah.
15:36A little bit of this, a little bit of that.
15:37Cool.
15:38In Australia, a lot of our understanding of curry is like a really long cooked kind of braised
15:41stew type thing.
15:42Mm-hmm.
15:43But particularly for a lot of Sri Lankan curries, they're very fast.
15:46Yeah.
15:47And very, very efficient in terms of how long they take to get done.
15:49Yep.
15:50They're very quick.
15:51And I think I've gotten better at having all the powders organised in one tin.
15:54Yeah.
15:55You've got all these little tins in the one tin.
15:56Oh, the little dabba.
15:57Yeah.
15:58So good.
15:59So you get little bits of everything, dump it in, you're done.
16:01I really think that's such an important thing.
16:03And it makes you want to cook curries more and more.
16:05Yeah.
16:06Love it.
16:08Lily, what is happening?
16:10So I'm making the roti kurasan.
16:13Okay.
16:14Roti kurasan.
16:15Please explain to everybody at home what roti kurasan is because it doesn't sound like
16:19what people think it is.
16:20Roti kurasan is basically like a Malaysian burger and it was like a street food in Malaysia.
16:26Yeah.
16:27So they were selling at night markets and it's really my childhood.
16:31Yes.
16:32It is essentially a deep fried hamburger.
16:34Yeah.
16:35Deep fried hamburger.
16:36Anything deep fried, it sounds good.
16:38So you fried some, I can see, carrot, onions and now beef mince.
16:42Yep.
16:43What else is going in?
16:44So we're going to add the curry powder.
16:46Okay.
16:47You are using babas.
16:48Babas curry powder.
16:49Which I think for just about every Malaysian family that I know is the Malaysian curry powder
16:54of choice, that packet over there.
16:56Yeah, absolutely correct.
16:57See, this is, I don't know, I have a packet of this at home right now.
17:03Yeah.
17:04So this is, I think, what so many Malaysian families will have as like the base of a
17:10chicken curry or any meat curry, the babas meat curry powder.
17:14Exactly.
17:15And now what are you putting in?
17:16So I'm putting some kicak mayonnaise and also sweet chilli sauce.
17:19That's for the flavour.
17:21Yeah.
17:22So this is essentially the filling for our soon to be deep fried hamburger.
17:26Oh yeah.
17:27That sounds fantastic.
17:28And I'm using some salt and sugar too.
17:31Gosh, it smells fantastic.
17:32I've used this curry powder my whole life.
17:33Yeah.
17:34I've never used it in this way also.
17:35So I'm excited to see how this works.
17:36Yeah.
17:40Sashi, onion, garlic, ginger, lemongrass fried.
17:43Yes.
17:44All up there.
17:45We're going to put the curry leaves in.
17:47We're putting the chillies in.
17:49Fantastic.
17:50Moving that all around.
17:52And you're going to snip in some pandan as well.
17:54A little bit of pandan getting snipped in there.
17:57Yeah.
17:58It's such a wonderful part of Sri Lankan curry is having just a bit of that pandan flavour.
18:03It's almost vanilla-like in the curry, which is really, really good.
18:07And you don't need much.
18:08No, you really don't need much.
18:09It's just a tiny little bit.
18:10And then we're going to put the mustard seeds in.
18:12Great.
18:13I think these are an excellent start to a lot of curries, mustard seeds.
18:16Very underrated.
18:17It's just nice to see them jumping around.
18:19Yeah, you can even see them start to pop and move around as it is.
18:22Yeah.
18:23And so when does the chicken go in?
18:25Wait for the mustard seeds to just start dancing around a little bit.
18:30Yes, I can see them starting to jump.
18:31Yeah, I think it's time.
18:37Fantastic.
18:38And I do notice that you haven't...
18:40The only spices, the curry spices, are the ones that are on the chicken.
18:44Like it's not...
18:45You didn't cook it together with the onion, garlic and ginger or anything like that.
18:48Exactly.
18:49Very cool.
18:50Very, very cool.
18:51And then that gets finished with lime juice, vinegar, et cetera?
18:54Yes.
18:55At the end.
18:56Amazing.
18:58Okay, Lily.
18:59Yeah.
19:00What is happening?
19:01So we're going to put the blanket to the bun.
19:10If I didn't know what you were doing, I'd be very, very confused at this point.
19:13But this is...
19:14I don't know.
19:15I don't know.
19:16I think Malaysia, every country in the world these days, has burgers.
19:21Oh, yeah.
19:22And a lot of them are the like American style burger and...
19:26But Malaysia has so many unique types of burger from Roti John, Roti Kurasan.
19:33Yeah.
19:34Rumley burger.
19:35Rumley burger.
19:36Yes.
19:37There's so many different types of burgers that are so different.
19:40I don't know why, you know, smash burgers become the big thing.
19:44And then, so you've got this meat filling going into a bun on a spring roll wrapper.
19:49Yeah.
19:50So spring roll wrapper should be giving a bit more texture.
19:52So when you're eating, it's got all that crunchiness.
19:54See, this is such a good idea.
19:55So, yeah.
19:56So, and then Regina.
20:03That's cool.
20:04And actually, so this is going to be deep fried, but because it's the spring roll wrapper, the
20:09spring roll wrapper is actually stopping the bun from absorbing too much oil.
20:13Oil.
20:14The outside gets crispy from being deep fried, but the inside is still burgery.
20:20Burggery and fluffy.
20:21Yeah.
20:22And juicy too.
20:24I think, you know, if you were to say that Malaysia is the great culinary burger innovator
20:32of the world, you wouldn't be too far off, but you get a lot of pushback.
20:35A lot of people would be very unhappy with that as a characterization, but it's true.
20:38You get so many interesting types.
20:39Absolutely.
20:40So one up one way and then you close the bottom.
20:42Yeah, it's just extra crispiness, I think.
20:45But I think if you can do wine, that's fun as well.
20:49Do you serve these at the cafe?
20:50Yeah.
20:51I serve these at the cafe.
20:52And so this goes into this oil?
20:54Yep.
20:58Oh my gosh.
21:00Wow.
21:01I am powder hungry.
21:02So it's a good thing.
21:03It's almost time to taste.
21:04And when we return, I'll tell you everything that you need to know to make your own spice
21:07powders at home.
21:12Welcome back to the cook up tonight.
21:19Lily Wright and Sasha Pereira are unleashing the power of spice powders.
21:23Lily, how's it going?
21:24Looking good.
21:25You're telling me and Sasha, this smells incredible.
21:28It's looking really good.
21:30Adam, I'm very excited about what's happened here.
21:33I love how dry it is.
21:35Yes.
21:36My experience with other Sri Lankan curries is that they tend to be a bit soupier than this,
21:42but I like this version.
21:43I like it a lot.
21:44Yeah, this is mum's version.
21:46The sourness of the lime you squeeze through at the end, that's what really kind of makes
21:50it for me.
21:51Lily.
21:52Lily.
21:53Yes.
21:54This should be illegal.
21:55What you're doing.
21:56Oh no.
21:57I feel guilty now.
21:58Oh man.
21:59Don't feel guilty.
22:00This is incredible.
22:01So, coming up.
22:03Look at that.
22:05Oh my gosh.
22:07Stop it.
22:08And that's it.
22:10Yeesh.
22:11Roti Kurasan and Sri Lankan chicken curry.
22:23Sasha, I'm intensely intrigued by the no coconut milk version of a Sri Lankan chicken curry.
22:29Oh my goodness.
22:32Good oh my good?
22:33No, it's a good thing.
22:34Okay, I was like, oh no.
22:35Should I just leave?
22:37Wow, that is so good.
22:39I think because it doesn't have the coconut milk, it has a more intense flavour.
22:44But it's still really balanced with the lime juice and things that you add at the end.
22:48It has that lovely sourness to it.
22:50Yeah, it's nice to have the lime juice in there.
22:52Like, it's more lighter as well.
22:54Yeah, certainly.
22:55And Sri Lankan curries are generally quite light anyway, but this is even lighter again.
23:00Now Lily, something that's probably not on the light side of things is deep fried hamburger.
23:06But this looks absolutely amazing.
23:09Lily, look at everything you did while I was just frying onions.
23:13It's phenomenal.
23:15Mmm.
23:17I love that.
23:20I can't wait to watch this episode back to see how you did this.
23:23My back was to you the whole time.
23:25So, we have made good use of spice blends, curry powders, but if you wanted to make your own at home, let me give everyone a little bit of a crash course.
23:37So, what you will need for your spice blends is essentially a way to grind them.
23:42Mortar and pestle is a good one, but if you have harder spices, things like black cardamom or star anise or cinnamon, very, very hard to grind in a mortar and pestle.
23:55So, cloves as well, they can be very, very firm.
23:57So, a spice grinder is a really good idea.
24:00I also think that having a set of scales, I have a lot of spreadsheets on my computer that tell me all the things that I've done.
24:08So, if I make a spice blend, I'll record what it is.
24:10If I make a chilli oil, I'll record that.
24:12Like one Excel spreadsheet that is curry powders, one that is, you know, different types of chilli oils that I make.
24:18And I get to see the grammage of what I'm doing so that I know next time I do it, okay, I can do that differently.
24:24Or let's see what it's like if I use twice as much cumin or something like that.
24:28And I think with your curry powders, it would be the worst thing in the world to spend a lot of effort making a really lovely curry powder and go, oh, that's great.
24:34And then not knowing how you did it.
24:36And then spend the next 20 years of your life chasing the dragon trying to make that curry powder again.
24:39If you record it, it's actually a really useful thing to do.
24:42Airtight jars, hugely important.
24:44But if you're putting something in a jar, make sure you put a label on it.
24:48Write a label on it, write the date on it.
24:50I really do think recording what you do is so important.
24:53Because if you're doing it once, either you're going to do it again, because it's really good,
24:58or you're going to try and improve it if it wasn't quite as good.
25:00It's a good idea.
25:02Good tip.
25:03Yeah.
25:04Sashi, Lily, thank you so much for joining me.
25:06This has been absolutely delicious.
25:08Thanks for having us.
25:09Thanks for having us.
25:11My good friend Neighbours once said,
25:12with a little understanding, you can find the perfect blend.
25:15And it's as true in dramatic suburban friendships as it is in powdered spices.
25:18If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:22I'm Adam Liao.
25:23Thanks for watching The Cook Up.
25:24Thanks for watching The Cook Up.
25:25Thanks for watching The Cook Up.
25:27Thanks for mastering the work on our office.
25:30Thanks for mastering the boldness to our residents.
25:31Thanks, Adam.
25:32Bye.
25:33Thanks, Adam.
25:34Have a now.
25:35Bye.
25:36Bye.
25:37Bye.
25:38Bye.
25:40Bye.
25:41And, bye.
25:42Bye.
25:44Bye.
25:46Bye.
25:48Bye.
25:50Bye.
25:52Bye.
25:53Bye.
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