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00:22Hello, I'm Adam Liao and welcome to The Cook-Up.
00:24Have you dined with us before?
00:25On tonight's menu, stir-fried fish and broccoli,
00:28mapo tofu and laogam ma.
00:30And chicken shawarma.
00:31Let's meet our guests.
00:32When I'm feeling burnt out, I like to go to the gym.
00:35Acclaimed chef Anneliese Gregory buys a century-old cottage in Tasmania
00:38and learns to hunt, fish and forage.
00:40Welcome, Anneliese.
00:40Hi, Adam.
00:41Great to have you back.
00:42Ibi Mumbada is the co-founder and executive director of Esca Group,
00:45the home of some of Sydney's best bars and restaurants,
00:48including Noor, Georgie and Alia.
00:50He says that vibes matter more than visuals,
00:53and I'm thrilled to have his positive energy here with us tonight.
00:55Hi, Ibi.
00:56Hi.
00:56Great to have you here.
00:57How do you create a good vibe in your restaurants?
01:00Because you have some of the best restaurants in this city.
01:03You know, Paul Farag, great friend of our show,
01:06head chef at Alia and Noor.
01:07How do you do it?
01:08It's about the energy in the room.
01:10So it's about setting the mood,
01:12the briefing that happens before each service,
01:15getting the staff inspired and motivated,
01:17and then the magic happens on the floor.
01:20I love that because sometimes I think when we think about a restaurant,
01:23it's like this head chef who just calls all the shots
01:25and they do everything and they decide what glasses are going to be used
01:29and what's going to be used,
01:30but you're talking about bringing together like a group of people
01:33to create a common vision.
01:35I mean, the person that curates the music is an artist.
01:38Yeah.
01:38And so it's a bartender, so it's a lady that makes a crockery
01:42and it's everyone together that brings their vision to life.
01:46Fantastic.
01:48Annalise, somewhere where it is kind of a one-person band
01:51is when you buy a century-old farmhouse
01:54and try and do it up literally with your own two hands.
01:57How's it going?
01:59It's been a long journey of discovery.
02:01Last time I was there, there were goats living in there.
02:04There are still goats, yes.
02:08It's going really well, though.
02:09I've just opened a tiny restaurant,
02:11so I'm corralling animals, cooking, you know, choosing wines,
02:16all kinds of stuff, really.
02:17Absolutely incredible.
02:18Cannot wait to dine with you.
02:20Oomph, zing, pow!
02:22Tonight's recipes all have a boost of flavour.
02:27Is there something that you always do
02:30Annalise to increase flavour?
02:32And it could be an ingredient, it could be a technique, a process.
02:37Miso.
02:38Yeah, okay.
02:39Yeah.
02:39And all the types of miso.
02:41Fair.
02:42Yeah.
02:42Very fair.
02:42There are so many.
02:43So many.
02:44Miso's the one that everyone knows the name of,
02:46but there are like 30 in China
02:48that I only know vaguely what they look like.
02:51I love them.
02:52Ibi?
02:53Lemon and olive oil.
02:55That's good.
02:56That squeeze of lemon at the end of cooking
02:58or like the slight bitterness of olive oil.
03:00Oh, so delicious.
03:02Amazing.
03:03When I want to boost a flavour,
03:04I make stir-fried fish and broccoli.
03:10It will come as no surprise to you
03:12that I am very keen on stir-frying
03:15and I just think it is one of the easiest ways
03:17to add flavour to the way that you do things
03:21because the ingredients that you use
03:23give you that boost of flavour that you're after.
03:24But I'm doing a fish and broccoli stir-fry here,
03:27so I'm just going to slice a bit of ling,
03:29which I think is a very good stir-fry fish.
03:30There's lots of good sort of white fish to stir-fry with.
03:34But I'm just going to use a bit of ling
03:35because I like it.
03:36I like the firm texture of it when you stir-fry it.
03:38It doesn't break apart too much.
03:41Ibi, you're...
03:41I know I'm aware that you were once on My Kitchen Rules,
03:45so I'm hesitant to use the word journey
03:47because reality TV contestants like yourself and I,
03:49we don't like that word so much.
03:51But you have a fascinating story.
03:52You came to Australia at 18 to study
03:56and you were studying nursing, is that right?
03:57Nursing, yeah.
03:58And then you just thought,
03:59bugger it, I'm going to open a whole chain of restaurants.
04:01To be honest, I wanted to be a doctor.
04:03Yeah.
04:04And I studied nursing
04:06and I was waiting to get my citizenship
04:08so that I can go back to uni
04:10and finish my medical degree.
04:13And then during that time, it took a long time,
04:15so I decided to open a small cafe
04:16so that when I go back to uni,
04:18I have passive income, that was my train of thought.
04:23But it didn't eventuate that way.
04:25My very firm belief is that success comes from
04:29either creating or seizing opportunity.
04:31And I'm just thinking most 18-year-old kids
04:33don't think the way that you think.
04:36Like, it's great, it's brilliant,
04:38it's absolutely brilliant,
04:39but I just don't...
04:40It's not that I don't get it,
04:42it's like, I'm in awe of it is more to the point.
04:45There wasn't a question there,
04:46but I just wanted you to know.
04:49Annalise, you always seem to create
04:51your own opportunities too.
04:52You've gone from, you know,
04:53restaurants like Quay and Fine Dining
04:55to, you know,
04:57I'm going to buy a house in rural Tasmania
04:59and then I'm going to, you know,
05:01clean the goats out of the shed
05:02and have people around to my restaurant.
05:05How do you do it?
05:06How do you create opportunity for yourself?
05:09By necessity, I suppose.
05:12I think with chefing
05:14and with the skill set that you have,
05:19there's a lot you can do.
05:20Like, there is kind of like,
05:21I'm just going to go work in this restaurant
05:22and then, you know,
05:2320 years later I'll stop.
05:25Or you can do all these other amazing things
05:27that you do.
05:28Do you stir fry much, Annalise?
05:30Yeah, I grew up stir frying.
05:32Yeah.
05:33Every time my mum comes to my house,
05:34she seasons my wok for me
05:35and tells me off.
05:38She's like,
05:39you used it outside again.
05:40Yeah.
05:42Using the outside is not a problem.
05:43It's not bringing it back inside is a problem.
05:45Yeah, that's the problem.
05:46All right.
05:47So I'm just taking some broccoli florets here.
05:49I'm going to quickly blanch them
05:51in a bit of water,
05:52but I want to prepare
05:52the rest of my ingredients first
05:55just to make sure
05:55I'm not getting myself into any trouble.
05:58All right.
05:59Onion.
06:02How's Tasmania been for you, Annalise?
06:04It's like,
06:05you've been down there a few years now.
06:07Just past my eighth Tasmanian anniversary.
06:09Has it been that long already?
06:11Apparently, yeah.
06:12How?
06:12I know.
06:13We've gotten old.
06:13I was about to say,
06:14who knew I was so old?
06:15When did it happen?
06:17Does it feel like home, Tassie, to you?
06:19Yeah, it does now.
06:20It's really nice to have somewhere
06:21to go back to
06:22that you get off the plane
06:23and, you know,
06:24you breathe the air
06:25and you're like,
06:25oh, I'm home.
06:27And it's great.
06:29That's how you know.
06:30It's when you get off a plane
06:30and you know that you're...
06:31And you're happy to be there.
06:32And it feels like home.
06:33Yeah.
06:33That's the key.
06:35I didn't realise
06:36you can stir-fry at home
06:38like using the actual wok.
06:40Actually,
06:41it's the first time I see it.
06:43I have so much to teach you.
06:47This is literally
06:48every single night.
06:49The easiest thing for me to do
06:50is to stir-fry something.
06:52Any ingredient,
06:53I'll just stir-fry it
06:54and that'll be my dinner.
06:56So I've got a couple of things
06:57that I'm sort of doing here.
06:59I'm going to blanch the broccoli first
07:01in a little bit of water
07:03that I'm going to season
07:04with quite a lot of salt.
07:06I'm going to squeeze some oil
07:07in there as well
07:07just to help the broccoli kind of coat.
07:10I'm going to fry the fish too.
07:11I've just marinated that
07:12very, very quickly.
07:14In a bit of cornstarch,
07:17white pepper,
07:18salt,
07:20touch of sugar.
07:21Now, here's the thing.
07:22I'm not stir-frying yet
07:23so I'm going to put
07:23quite a lot of oil in here
07:26because fish is one of those things
07:28that people are terrified
07:28of stir-frying
07:29because it feels like
07:30it's going to stick to everything.
07:31But if I heat that wok up really well,
07:35get the oil in
07:35and then I'll fry the fish first
07:37then tip it out
07:37so not all that oil
07:38is going into the stir-fry.
07:40I can put my broccoli stalks
07:43in here now, I think.
08:04And it doesn't need to
08:05cook for very long.
08:07It's just to cook
08:08basically the outside of the fish
08:13so that when we get to stir-frying
08:14it's not going to stick to the wok
08:15when we actually stir-fry it.
08:30Now my broccoli
08:31can go into this water.
08:34I don't think I need all of it.
08:36Do a squeeze of oil
08:37on top of that too.
08:39I forgot my ginger
08:41but I'll just give a couple
08:42of slices of that.
08:44Put my ginger in first.
08:47Bit of onion.
08:49Bit of chilli as well.
08:52Didn't know you could stir-fry at home.
08:54It'd be honestly...
08:56So this is my go-to for stir-frying.
08:59My booster flavour
09:00concentrated chicken stock.
09:02I think it's got like
09:03this really light
09:04kind of savoury flavour
09:06that works so well
09:08in just about anything.
09:10It's similar to I guess
09:11these
09:13like stock pots
09:14that you would buy
09:15are really concentrated chicken.
09:16About the same texture as that.
09:17Slightly thinner.
09:18But while that's like
09:19$1.50 or something
09:20this is like $2
09:21for this entire bottle.
09:22So it's
09:22it's really really great.
09:24I can't believe
09:25I've never seen it before.
09:26It's my favourite
09:27stir-fry thing.
09:29So now my fish
09:32I can put that in there.
09:36Just a couple
09:37of little seasonings.
09:40Bit of wine
09:41against the edge
09:41of the wok.
09:46A little drizzle
09:47of our concentrated
09:48chicken stock.
09:53White pepper.
09:56Very tiny sprinkle of sugar.
09:58And we're pretty much
10:00ready to plate it.
10:05And now I don't want
10:06to work this too much
10:08and break the fish apart
10:09so just
10:10lightly
10:11tossing everything
10:12together.
10:17Super
10:17super simple.
10:22So Adam
10:23the wok
10:23carbon steel
10:24or non-stick?
10:25Carbon steel.
10:26Carbon steel.
10:28All the way.
10:28Like
10:29I'm not going to
10:30knock someone
10:30who prefers
10:31a non-stick wok
10:32but a carbon steel wok
10:33is a non-stick wok
10:34because if you are
10:35and it doesn't take
10:36a huge amount
10:37of maintenance
10:37it's like
10:38I don't season my wok
10:39in fact I never season
10:40my wok
10:40if I'm entirely honest
10:42but you can see
10:42like if I rinse
10:43that wok out now
10:44there'll be nothing
10:45to
10:46like
10:46nothing stuck to it
10:48nothing went wrong
10:49with it
10:50I'll fix it up
10:51a little bit
10:51but very very simple
10:53fish
10:54stir-fried
10:54with broccoli.
11:00I think the key
11:01to not overcooking
11:02seafood
11:02when you're
11:03stir-frying it
11:04is
11:05to not
11:06cook it
11:06all the way
11:07through
11:07like when I was
11:07frying it first
11:08it was still
11:09completely raw
11:10in the centre
11:10just the outside
11:11and then
11:11just the heat
11:13of the wok
11:13as I tossed it
11:14through at the end
11:14is what cooks
11:15it completely.
11:17It has a really
11:18nice gloss to it
11:19like the sheen
11:20of it.
11:21What do you think
11:22Gibby?
11:22I'm really excited
11:23to start using
11:24a wok at home.
11:25I'm excited for you.
11:27More boosts of flavour
11:28with Annelise and Ibi
11:29after the break.
11:41Welcome back
11:42to The Cook Up
11:43where chef Annelise Gregory
11:44and hospitality head
11:45honcho Ibi Mubata
11:46are ready to bust out
11:47their boosts of flavour.
11:49Ibi what is your dish?
11:50Chicken chawarma.
11:51Oh amazing.
11:52And Annelise?
11:53Chicken based
11:54mapo tofu.
11:55Chicken mapo tofu.
11:56Wow.
12:04Annelise is your
12:05Chinese heritage
12:06on your mum's side
12:07or your dad's side?
12:08On my mum's side.
12:09Okay.
12:10And did she cook
12:11a lot of Chinese food
12:12when you were growing up?
12:13Pretty much only
12:14Chinese food.
12:15We lived off
12:16the rice cooker
12:16and congee.
12:18Right.
12:18Okay.
12:19I love congee.
12:20But we are not
12:21making congee today.
12:21We are making mapo tofu.
12:23One of my absolute favourites
12:24and I love to see how
12:26different people
12:27make it
12:28because
12:29I think there's this
12:30like false belief
12:32that there's one way
12:33to make a recipe
12:34but any recipe
12:35that is kind of
12:36popular
12:37or worth it's
12:38worth the hype
12:41is made
12:42is made
12:42completely differently
12:43by everyone.
12:44You know,
12:45there's not one
12:45bolognese recipe,
12:46there's not one
12:47roast chicken recipe,
12:48there's not one
12:49mapo tofu recipe.
12:50So what have you got
12:50going in the
12:51old wok there?
12:52All right,
12:52so I've got onion,
12:53garlic and ginger
12:54and I'm just going
12:56to sweat those off
12:57and like,
12:58it's quite a bit of oil
12:59to be honest
13:00but it all comes together
13:01in the final recipe.
13:02That's fine.
13:04So often made with
13:05pork or beef,
13:06today we're doing
13:06chicken mapo tofu.
13:07Just for something
13:08different,
13:09I normally use pork
13:10to be totally honest
13:11with you.
13:11So do I.
13:13Because mapo tofu
13:14comes from Sichuan,
13:16they often use beef
13:17but you can use
13:18whatever.
13:19Yeah,
13:19you can.
13:20I'm looking forward
13:21to the chicken one.
13:22Go well.
13:24Ibi,
13:25chicken shawarma.
13:27My favourite.
13:28Is this,
13:28is this an
13:29Ibi recipe
13:30or one that you've
13:31taken from the
13:31restaurant or a
13:32combination?
13:33No,
13:33this is an Ibi recipe.
13:34Great,
13:35great.
13:35How do we do it?
13:36Well,
13:37it all starts
13:38with the spice.
13:38Okay.
13:39So I've got turmeric,
13:40chilli,
13:41cumin,
13:43coriander,
13:44cinnamon,
13:44garlic and onion
13:45powder.
13:46Oh,
13:46cool.
13:46And then obviously
13:47I've got chicken
13:48and I'm going to
13:49make later
13:50a tahini sauce.
13:51Lovely.
13:52I'm going to start
13:52making the spice mix.
13:54Please.
13:57When you went
13:58on My Kitchen Rules,
14:00you already had
14:01a very successful
14:02restaurant empire.
14:04Where did you
14:05learn to love
14:06cooking?
14:07It started with,
14:08I grew up with,
14:09my father passed away
14:10when I was young,
14:11so I grew up
14:11with my grandma's
14:12house.
14:13Oh,
14:13wow.
14:13And she was
14:14the magnet
14:15in the family,
14:15so we always had
14:17abundance of so many
14:18people coming in
14:19and she,
14:20her and my mom
14:21always cooked.
14:22So I grew up
14:23with food,
14:23Middle Eastern food.
14:24Yeah.
14:25I didn't think
14:26I would be in
14:27restaurants,
14:27to be honest.
14:28I really,
14:28I thought I would
14:29be in,
14:30I would be a doctor.
14:32However,
14:33now I'm doing this
14:34and I love it
14:35and I can't think
14:35of myself doing
14:36anything else.
14:37Knowing you,
14:38you'll probably end up
14:38being a doctor anyway,
14:39but the spice mix
14:41smells amazing.
14:43We put that together
14:43with the chicken.
14:45Yeah.
14:45So what I'm going to do
14:46now is move the chicken.
14:49And this is chicken thigh?
14:51Chicken thigh.
14:52With the skin on?
14:53With the skin on,
14:54but you can use chicken breast.
14:55Sometimes I make it
14:55with chicken breast.
14:56Okay.
14:57And now what we're
14:58going to do is
15:01be generous
15:01with the spice.
15:02I use more cumin
15:03in the spice mix
15:05compared to any other spice,
15:06but the other spices
15:07are just to equal amounts.
15:09Okay.
15:09Yeah.
15:12Salt.
15:13Lots of salt.
15:15Very important,
15:15I think.
15:16I think people
15:16underestimate
15:17how much salt
15:18that they need to use
15:19for these kind of marinade
15:20because the salt
15:20is kind of what
15:22has most of the effect
15:24to be entirely honest.
15:24It's more like
15:25a dry brine.
15:26Absolutely.
15:27And you know what
15:27also is very important?
15:29Yep.
15:29Olive oil.
15:30A lot of these
15:31traditional cuisines,
15:32the oil is such
15:33an important part of it.
15:34And as you,
15:35you know,
15:37it's almost like
15:38this false health
15:40consciousness.
15:41You remove a lot
15:42of the oil from it
15:42because you think
15:43it's too high in calories
15:44or whatever,
15:44but it means
15:46that it's harder to cook
15:47and your food
15:48doesn't taste as good
15:49and then you have
15:50to eat more of it.
15:50And, you know,
15:51I don't think it works.
15:53So that's the marinade.
15:54We'll let that sit
15:55for a bit
15:55and then we'll come back
15:56and we'll cook it
15:57a little bit later.
15:57We'll have to cook it,
15:58yeah.
15:58Beautiful.
16:00Annalise,
16:00smells great already
16:01and we haven't even
16:03started with the
16:04large number
16:05of boosts of flavour
16:06that you're adding in.
16:07Do I have too many?
16:09All right,
16:09so,
16:10seichuan pepper,
16:11needed.
16:12Dōbanjang.
16:13Dōbanjang,
16:13fantastic,
16:15classic citronese ingredient.
16:16Yep.
16:16And this is the best
16:18one that you can buy
16:18in Australia,
16:19in my opinion.
16:20It's the same one
16:20I have at home
16:21and I was really worried.
16:22I was like,
16:23should I have bought
16:23my own paste?
16:24No,
16:25this is a really good one
16:25because you can see
16:26it's got like the label here
16:27that says China Time Honoured Brand.
16:29This is like a brand
16:30that the government
16:31gives to
16:33like long-standing
16:37ingredient brands
16:38or food brands
16:39in China
16:39so that
16:39if you look for that
16:40China Time Honoured
16:41brand label,
16:43generally you're into
16:44a good one.
16:46Hang on,
16:47you just added
16:47so many ingredients.
16:48What have we got?
16:49Too fast,
16:49too fast.
16:50We've got another
16:51soybean paste.
16:52Yep,
16:53so we've gone
16:54with the Dōbanjang,
16:55so fermented chilli
16:56and broad bean paste.
16:57Lovely.
16:57We've added
16:58a little bit more
16:59soy paste,
17:01some Shaoxing wine,
17:02some light soy
17:03because I'm more
17:04of a light soy
17:05than a dark soy person
17:06most of the time.
17:08And we're also
17:09going with
17:10some original
17:11Lao Ganma.
17:11It's one of my favourite
17:12dishes to make
17:13for staff meal.
17:14Oh, cool.
17:14At a certain stage
17:15I started making
17:16it too spicy
17:17for the staff
17:18and had to start
17:19toning back
17:19on the Dōbanjang
17:20a little bit
17:21and I think
17:21maybe that's
17:22when the miso
17:23and the bean paste
17:24started coming into it.
17:25This is what makes
17:26Mabot tofu look good
17:27when the oil,
17:28the red oil
17:29starts to separate away.
17:30That's why
17:31the oil in the beginning
17:32you need to not be
17:33scared of it.
17:33Yes.
17:34Because, you know,
17:34A, it helps with
17:35cooking all of the ingredients
17:36and then B,
17:38yeah, that's where
17:39your sauce comes from.
17:39And your tofu,
17:40when you put that in,
17:41what sort of tofu
17:42have you got?
17:42I go for a medium tofu.
17:45So the thing is like,
17:46you know,
17:46sometimes I've gone for
17:47silken,
17:47it breaks down
17:49and anything too firm,
17:51it just,
17:52I don't know,
17:52it's like eating chunks.
17:54Also,
17:54I've tried to make
17:55this recipe
17:56so that it can all
17:57be cooked in one pan.
17:58In the beginning
17:58I used to,
17:59you know,
18:00like,
18:00see the chicken mince
18:01or the pork mince
18:02and then put it on the side.
18:03But because I often
18:04make it for staff meal
18:05and things like that,
18:06I'm like,
18:06one pan.
18:07Whack it in.
18:07Yeah.
18:08No extra washing.
18:09This is looking great.
18:12All right,
18:12Ibby,
18:13the chicken going in.
18:15It smells so flavourful already.
18:18Like,
18:18as soon as those spices
18:19hit the oil,
18:20you can hear like,
18:21well,
18:22not here,
18:22you can smell
18:23the aroma of them
18:24coming away.
18:25Let me turn this for you.
18:26What are we doing over there
18:26with the tahini?
18:28So with the tahini,
18:29I've got sesame tahini,
18:31just fresh tahini,
18:32which is sesame paste.
18:32Mm-hmm.
18:34I'm just going to put it here.
18:36You need to dilute it
18:37with water.
18:38Okay.
18:40Lemon and comfy garlic.
18:42Wow.
18:43So,
18:44as someone who did not grow up
18:47cooking or using
18:48a lot of tahini.
18:49Yeah.
18:49In Australia,
18:51I used to see
18:52a lot of recipes
18:52where tahini and yoghurt
18:54gets mixed together.
18:55Yeah.
18:56Is that a thing
18:56that happens in Lebanon?
18:58Usually,
18:59from tahini,
19:00we make something
19:00called tahini tahator,
19:01tahini tahator.
19:02Okay.
19:03Traditionally,
19:03tahini tahator
19:05is tahini lemon juice
19:06and water,
19:07just diluted.
19:08I noticed that's
19:09quite a lot of water
19:10that's gone in.
19:10I think yoghurt,
19:11I've seen that happen before.
19:12It's not traditional.
19:14Yeah, okay.
19:14Maybe it's not.
19:15No, no, no.
19:16It's,
19:17and I'm not saying
19:18you have to make
19:18everything traditional,
19:19but it's just interesting
19:20to see like yoghurt
19:21is a very common ingredient
19:22in the Middle East
19:23and sometimes,
19:24like with,
19:25I know a lot about Asian food.
19:26I like to think so anyway.
19:27I see people putting
19:28a lot of different
19:29Asian ingredients together
19:30and it's like,
19:31well, actually,
19:31in Chinese cuisine,
19:32we wouldn't put
19:33those two together,
19:33but, you know,
19:34you do you.
19:35Yeah.
19:36Like, that's way more water
19:38than I would have thought,
19:38but I'm excited
19:39to see how it comes together.
19:40Let's see.
19:46Yeah, right.
19:50And that's going to be
19:50the sauce for our shawarma.
19:52Yeah.
19:53I love it.
19:54When we return,
19:55it is time to savour
19:56all this flavour
19:57and I'll share
19:57my not-so-secret
19:58seasoning recipe.
20:10Welcome back to The Cook-Up,
20:11where Annalise Gregory
20:12and Ibi Mumbada
20:13are delivering boosts
20:14of flavour.
20:15Ibi, are you nearly done?
20:16Finished.
20:17Thumbs up.
20:18All right, Annalise,
20:19that looks stunning.
20:21Gorgeous.
20:21All right, we're doing it.
20:26Mapo tofu is always
20:27a good idea,
20:28in my opinion.
20:28Yeah, it is.
20:29I love having it
20:30in the fridge.
20:31Cheese surprisingly
20:32really works,
20:32I don't know why.
20:34I love the idea,
20:35as a fried egg lover,
20:38putting a fried egg
20:39on top of mapo tofu
20:39is not something
20:40I've seen before,
20:40but I'm very into it.
20:42I did not say
20:43it would be traditional.
20:44No.
20:44It will be
20:45aggressively tasty.
20:46That is
20:48aggressively beautiful.
20:49So there's 50%
20:50of the shallots
20:51are inside and cooked,
20:52and then I do
20:54just the tops,
20:56the greens
20:56on top for freshness.
20:58Yeah, right.
20:59And I need
20:59to wipe my plate.
21:00Yeah, that's fine,
21:01but that looks stunning.
21:03Stunning.
21:05Ibi, fabulous.
21:07Shwama smells fantastic.
21:09Talk to me
21:10about the bread.
21:11This bread
21:11is called
21:13in Arabic
21:14means thin,
21:15and it cooks
21:16so quickly.
21:17It's good for your diet.
21:19How do we put
21:20the shwama together?
21:21I'm just going to
21:22make this smaller
21:23so it's easier to eat.
21:26Fantastic.
21:30Maybe I'll start
21:31with a bit of tarot.
21:34I like the simplicity here.
21:36It's not like
21:36a billion different things.
21:38There's the chicken,
21:38there's a bit of,
21:39is that pickled cabbage?
21:41Pickled cabbage.
21:42Lovely.
21:42You can make it
21:42even more complicated
21:43than that.
21:44You can add onions
21:44to it when you're cooking it.
21:46You can add more veggies
21:47to it.
21:47I'm not a complicated guy.
21:49I like things just to be
21:49as easy as they can be.
21:51But traditionally,
21:51shwama,
21:52especially with chicken,
21:53is just chicken spice
21:54and pickles.
21:55Really?
21:56Yeah.
21:56Oh.
21:58Well, I'm,
21:59I'm excited for this,
22:00Ibi.
22:01Very excited.
22:02Chicken shwama
22:02and mapo tofu
22:03with lao gan ma.
22:13I love this idea,
22:15Ibi,
22:15of the shwama
22:17not being too complicated,
22:19like not having
22:19all these extra things
22:20in it.
22:20It's just like,
22:21if you can simplify
22:21a dish that you like,
22:23that's gold to me.
22:24Oh man,
22:25that's delicious.
22:27So good.
22:28It's very simple.
22:29It is so delicious.
22:31Like really,
22:33wow.
22:34Alright,
22:35Annalise,
22:36mapo tofu,
22:37but not as you know it.
22:39Chicken.
22:40Chicken.
22:42Wow.
22:44There's a lot of flavour in that.
22:46Yeah,
22:46it's aggressive.
22:49That's delicious.
22:50Yum.
22:51The thing I really like about it
22:52is there's lots of
22:53different varieties
22:55of boosts of flavour in there.
22:56It's so good.
22:56It is maybe
22:58slightly over-seasoned,
22:59but then to eat
23:00with white rice
23:01and the tofu,
23:02it tones it out.
23:03It's delicious.
23:04Well,
23:04if you want to talk
23:05about over-seasoned,
23:06here's what I'm going
23:06to show you.
23:08So we at home,
23:09I have a little jar
23:10that's labelled
23:11smoked salt,
23:12and it's essentially,
23:13it's almost like
23:13a chicken salt,
23:14and my kids call it
23:15smoked salt
23:15because that's what's
23:16labelled on the jar.
23:17It's not smoked,
23:18but I used to store
23:19smoked salt in that jar,
23:21so it just has
23:21the label on it.
23:22But they eat this
23:24with just about anything.
23:25One of the things
23:25that they love
23:26to have it on
23:26is actually
23:27Brussels sprouts.
23:28The thing that is
23:29smoked in it
23:30is smoked paprika.
23:32So I've got smoked paprika.
23:34I've got a little bit
23:35of curry powder.
23:36Now,
23:36this isn't used as,
23:37like,
23:38it's not a curry salt,
23:39but curry powder is,
23:40like,
23:40it's essentially just
23:41a mix with different spices.
23:42So I find that it's
23:43a really good addition
23:43in small quantities
23:45when you want to add
23:46a complexity of spices,
23:47but you don't need
23:47to kind of add
23:48a whole bunch.
23:50Turmeric,
23:51a little bit of chilli powder,
23:52garlic and onion powder.
23:54The thing that gives it,
23:55I think,
23:56the most boosting
23:58of flavour
23:59is chicken stock powder.
24:00So the chicken stock powder
24:01goes in there
24:02for that umami
24:02and savouriness.
24:04Then you need salt
24:06as well.
24:08And I don't tend
24:09to add too much salt
24:10to this.
24:11Like,
24:11I mean,
24:11I know that looks
24:11like a lot of salt,
24:12but if you buy,
24:14I don't know,
24:14chicken salts and things,
24:15quite often there can be,
24:16you know,
24:1690% salt,
24:17which means that you're
24:18getting a lot of saltiness
24:19and you can't add too much.
24:20So I find if you add
24:21less salt,
24:22then you can use more
24:23on there,
24:23you get more of that
24:24spice flavour.
24:25So that's my smoked salt.
24:26I'll show you
24:27what I do with it.
24:31Just some chips
24:32that I cooked
24:33in the air fryer.
24:34Like I said,
24:35my kids do prefer this
24:36with Brussels sprouts,
24:37weirdly enough,
24:38but we put this
24:39on anything from,
24:39you know,
24:41roast chickens
24:42to whatever.
24:44And then,
24:44now because I haven't
24:45added too much salt
24:46to it,
24:46you can be quite generous
24:48with that on the chips.
24:50Give that a go.
24:52The simplest,
24:53easiest way,
24:54I think,
24:55to provide a boost
24:56of flavour into something.
24:58Oh, wow.
25:00It has Old Bay
25:02vibes about it.
25:03Yeah, yeah, yeah.
25:03Yeah.
25:04It goes well
25:05with the shawarma.
25:06I think so too,
25:07yeah.
25:08Well,
25:08Ibi,
25:09Annelise,
25:09thank you to both
25:10of you for coming in
25:11and sharing your
25:12boost of flavour recipes.
25:13It's a pleasure.
25:14Anytime.
25:15What more is there
25:16to say except that
25:17I hope you find favour
25:18with our three
25:19boosts of flavour.
25:20If you want more
25:21of The Cook Up
25:21and more delicious
25:22food ideas,
25:23head to SBS On Demand.
25:24I'm Adam Liao.
25:25Thanks for watching
25:25The Cook Up.
25:26The Cook Up.
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