- 2 days ago
Category
📺
TVTranscript
00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where we've never made a recipe
00:25we wouldn't cook up. Recipes like oppo ayam, zanuda sit and spicy beef osabuka curry with
00:31polal. Let's meet our guests. I wonder how many high school teachers have 100,000 Instagram
00:37followers. Lina Jabaili is also a recipe developer and storyteller who explores food, identity and
00:42belonging. She's a big fan of shared meals and I'm a big fan of hers. Hello again, Lina.
00:46Hi, Adam. Great to have you back. Thank you. A childhood in Bangladesh filled with family
00:50feasts instilled a deep love of food in Rashadul Hassan. Now a chef and co-owner of Sydney's
00:55Ogni restaurant. He's a master of experimental desserts. Hello, Rashi.
00:59Hey, Adam. Great to have you here. Same here.
01:01Lina, what do your students think of you having 100,000 Instagram followers? Because in today's
01:06currency, that is like you being a billionaire. For them, it's about, oh, Missy, you're famous.
01:13Yeah, yeah. It's like, come on now, like fame is an overrated word and those numbers too,
01:19they don't really mean much in the scheme of, yeah, they don't believe me yet, but hopefully
01:24I can... As a teacher could be your most important lesson to teach. I hope so.
01:29Rashi, tell me about these family feasts growing up in Bangladesh.
01:32So the one word that comes to my mind is joy, like people gathering around the table, the
01:38preparation starts probably two days earlier. So for me, it was all about how people cared
01:45about you. That was transparent into the food that was put into the table.
01:51Tonight, I cannot wait to share in some Eid traditions. Lina, what does it mean to celebrate
01:58Eid in your family?
01:59Eid is a really special time of year for us. It's about gathering, it's about celebrating,
02:04and then of course, it's always about food, lots of, lots of food.
02:08Amazing.
02:09Yeah.
02:10Rashi, what about you?
02:10We grew up in the neighbourhood where used to go hopping different houses and there would
02:16be a beautiful spread of food in front of you and you were always like, which house makes
02:21the best food with your cousins and neighbours?
02:24Amazing. I don't know. I firmly believe that childhood memories are our best memories just
02:27because we have them for longer. You know, it's like, it's like a treasure that you keep
02:31for your whole life. And also, you don't have those, like, complications in life at that
02:37point of time. You think it's more...
02:39Very true. I am cooking first tonight and I'm making opo ayam.
02:48So, opo ayam means, like, braised chicken in Indonesian and this is a really popular home
02:54cooked dish, not just for Eid, but, I mean, it's a very popular dish at Eid, but it's also
02:59just sort of a regular dish that you can eat. But at Eid, it's kind of a special one
03:03and it's a really good one for kids because it's like a fragrant braise, but it's not
03:08spicy.
03:09OK.
03:09There's no chilli or anything in it where there's quite a lot of hot dishes. This is just a bit
03:15of galangal. I think a lot of the braises that you make from South East Asia always
03:20sort of come into being described as curries, but they're not really. Like, they're really
03:25these fragrant stews that have a really strong fragrant base to them. So the galangal, I've
03:30got some ginger here, garlic and shallots, kind of form the base. I'm going to put in
03:36some candlenuts as well. That is not going to blend, I can tell. So I'm just going to
03:42put a bit of water in there to get that started. You want to keep the water to a minimum
03:45for
03:46reasons I will explain shortly. How many people, Lina, would you have at an Eid feast at your
03:55house?
03:55It's usually not my house.
03:58Eid usually happens at the eldest family member's home.
04:03So, you know, there's my side of the family, there's my husband's side of the family,
04:08family, and we try and kind of, you know, go between in this one single day or over a couple
04:15of days. But there's a lot of us there, you know, from grandparents to, you know, partners
04:22and siblings and now great, great grandchildren. Yeah, so there is quite a few of us.
04:30You know, this is one of the things that, Len, you know, I'm not Muslim, sorry, but I see the
04:36similar things that happen, say, with Christmas for Christians or for me, Chinese New Year
04:40is kind of our big celebration. But now that I've reached the age that I am, it's different
04:47to when you were a kid, you know, like you see it differently. I'm not quite at the point
04:51where, you know, it's being hosted at my house yet, it's still at my parents' house, but then
04:55the day will come when, you know, that responsibility becomes mine. It's kind of lovely to see.
05:01I actually, it's something I'm actually starting to kind of look forward to, because I
05:06have one daughter who's already moved out of home. So it's always really lovely when
05:10she comes back home to eat often. Yeah. And I love that. I love that that can still connect
05:18us and that she still wants to come home and have a nice home cooked meal.
05:22I completely agree, Lena. And it shows to me, like, I think, you know, we get caught up
05:28in this, this idea of quick, easy meals, and people want those. But then there's this hugely
05:34important social, cultural element of food that that just isn't going to provide, that
05:39these sort of celebration feasts, they do. Rashi, what about you? Who was the, when you
05:44were growing up, whose house were your celebrations? I know you went from house to house, but whose
05:49house was the main one?
05:50So one of my maternal aunties is a great cook. And she makes the best sweets out there. And like,
05:58she has the bragging rights within the family, right? So the way we celebrate it is open houses. So
06:06like, you asked the question to Lena about how many people you're inviting and whatnot. A lot of times,
06:11you don't know how many people are inviting, because people can come into house. But that house for me was,
06:18she made what we call pudding is basically a flan, but she'd made the most smoothest and like wobbly
06:25one, right? And that's one of my highlights of the Eid. And I look forward to, okay, when I'm going
06:29to
06:30that house.
06:30Like when you got to the house, where all the kids just straight for the flan, like, Eid. Yes.
06:35So now I'm, this is called a, like a rumpa or like a spice blend. And this is very much
06:40a white
06:41version of that. Often in this dish, they'll put turmeric in it as well. But this one is just
06:46kept out. Now this has to cook off. And this is why I said not to add too much water
06:50early,
06:50because you really have to cook this out for a long time. Yeah. You know, and the more water you
06:55add,
06:55the more water you're going to have to boil away until it gets to the right point. So sometimes
06:59it's like, I don't want to scare people off. So I write like 10 minutes in a recipe. But I
07:04cook
07:04this for like 20, to be entirely honest. Just let it keep going and not too high. And you're
07:10basically looking for the point where the oil separates out from the rest of the paste.
07:16It's interesting that so many cultures have this. Yeah. You know, it's common that we call
07:22it Koshano in Bengali. Okay. So it's basically cooking that aromates, like the rawness goes
07:27away and caramelizes beautifully. Yeah. And it's throughout Southeast Asia, South Asia,
07:31and even many other cuisines have that similar characteristics.
07:37Talk me through the culture that you grew up on, because you grew up in Bangladesh, the country.
07:42Yes. But the culture of Bangladesh is very Bengali, which is also like Western India as well.
07:48Yeah. And so there's this real sort of commonality of dishes and cultures that aren't governed by the
07:54national borders. Is that correct? Yeah. And that's a brilliant point. So I look at Bangladesh,
07:59it's in the peripheral of South Asia and Southeast Asia. And there is a strong like food culture in
08:07both sides. Right. So interestingly enough, we don't use coconut that much in our cooking, which is very
08:14common in Southeast Asia. Yes. Also in our cooking, we don't use yogurt too much, which is very common to
08:19South Asia. So a lot of our food you will find is based on aromates and protein and fish and
08:26all of
08:26that without these two like dairy type elements that are there. And that's how a little bit uniqueness
08:33and which is not known to the rest of the world, I would say. It's a really fascinating cuisine.
08:39And I think in Australia, Rashi, we're just starting to understand the regionality of
08:46South Asia. Yeah. I've thrown in here some lemongrass, some makrut lime, some Indian bay leaf,
08:53and I've just got some ground spices here as well. Cumin, coriander and some ground fennel. Then chicken on the
09:02bone. You know, this is always going to be something that's shared. So you want it to be a size
09:08that people
09:08can actually share. And that's the spirit of either as well. Yeah. What's the biggest pot that you own,
09:15Lena? Because sometimes when I'm cooking for these special occasions, it's like,
09:18I have to really think like, how many pots do I have? And what are the big ones?
09:22Yeah. I actually recently bought, I had a stock. So I was making this particular soup that we make
09:28at a certain time of year. It's a pearl barley soup, but it's cooked down. So it's almost kind of
09:34porridge
09:35like, cooked in a chicken broth. And I thought the last time I made it, I was really skimming that
09:41top
09:41of that stock pot that I had. And I went and found the, I think it's like 15 litres,
09:47this stock pot. And I brought it home and my girls are like, wow, that's a giant,
09:54that's a giant pot. But it was perfect for the, yeah, but yeah, the more I cook and the more
09:59that
10:00the family is growing and the, you know, the kids are getting older. And so they're,
10:03they're eating more. Yeah.
10:06The bigger the pots are getting. Yeah, for sure.
10:09Yeah. Cause now that, you know, I've reached the age where I've, I've now had a lot of these
10:14celebrations. You start to recognise the pots. It's like, what are we doing? What are we doing for
10:18Chinese? Oh, the fish? Yeah. We're going to need, we're going to need that, that particular tray.
10:22That's the only tray that's now big enough that fits the fish on it.
10:25Yeah. So that will braise for a while, probably an hour in total. And then halfway through,
10:32I'll add in some coconut cream and some sugar to balance the taste of it. And after that time,
10:37it will end up looking like this. Honestly, the aromas of cooking this
10:44is really wonderful. And it's, this can come, I should say, in a lot of different varieties.
10:52Like I said, you can put turmeric with it. You can have this a lot more dry than it is.
10:57It kind of
10:57just depends on, you know, I guess, regionally where you're from in, in Indonesia and also just how
11:03you like it. Different families will cook the same dish many, many different ways.
11:07It's interesting that aroma is so much associated with your memories.
11:12Yes.
11:13Just hits your nose and you're like, okay, this is occasion. Sometimes you can just associate with
11:18that trade. So this I'm just going to scatter with some fried shallots. And this is a very popular dish
11:26for Eid in Indonesia, oppo ayam.
11:32So we will eat the oppo ayam outside a little bit later with our Eid feast. But when I said
11:39that it was
11:39a really good dish for Eid because it's not spicy for kids, it is almost always paired with another
11:47dish that is very spicy. So the adults don't kind of miss out on that. And that's called sambal goreng
11:52kentang,
11:52which essentially just means like fried potato sambal. Again, starts with a rumpa. I've made it here,
11:58but this one is very, it's got hot chilies in there. But again, the fragrances of galangal, ginger,
12:06garlic, lemongrass, etc. Tomato, tamarind, so it's sort of hot, sour, with a bit of sugar in there for
12:13sweetness. And then usually you fry potatoes and put that through this. Being the 21st century,
12:19I've done my fried potatoes in the air fryer. So they just get tossed through. And then when you
12:26eat the two dishes together, you get this, you know, the fragrances are similar between the two,
12:32but this sort of, you know, the role of a sambal is for it to enhance the flavour of other
12:39things. So
12:39this has that spiciness, the sweetness, the sourness that you might not get in the rather creamy braised
12:46chicken. So they're kind of a perfect accompaniment. It reminds me of like a chaat potato, you know?
12:52Oh yeah, yeah, yeah. Mix it with lots of like chutneys and all the aromas that comes in with the
12:58crispy potatoes. Well, I think in a lot of South Asian cuisine, the biggest thing that we get wrong
13:03in Australia is not adding, not eating it with a lot of those chutneys and things that adjust the
13:09flavour to how you like it, you know? Yeah. Lina, in terms of your Eid traditions, are there any dishes
13:15that kind of, it wouldn't be Eid without those dishes? Um, there's one particular dish called
13:21fulam dammas, which is like a fava bean and chickpeak porridge-like dish. Yeah, yeah, yeah.
13:27Um, and that's paired with fresh herbs, you know, diced tomatoes, radish, um, and, but then other
13:34breakfast dishes like mana'ish, which is the Lebanese, um, pizza with zaatar has to be paired with
13:42Labanair. Okay. You know, um, there's, there's particular dishes that we eat that
13:48always similar to what you're saying. Yeah. It's like, you have to have it with that. Like,
13:52it doesn't make sense if they're not paired together. Chap pataro with chutneys,
13:57manish with labanair. Yeah. And oppo ayam with sambal koreng kentang. After the break,
14:02more Eid traditions with Lina and Rashido.
14:16Welcome back to The Cook-Up. Creator of The Lebanese Plate, Lina Jabaili and chef and co-owner
14:20of Ogni restaurant, Rashido Hassan, are here to share some Eid traditions. Lina, what are you
14:25making? This is noodle set. Oh, and Rashi? I'm making spicy osso buko curry with palau. Sounds amazing.
14:42I'm very excited, Rashi, because I've been eating rice my entire life, and I've never seen this
14:46before. So it's tricky to pronounce. It's called Kali jeera or chinigura. Okay. It's very local in
14:52South Asia. Right. It's fragrant, short grain. Yeah, right. The aroma that you get out of it
14:58when you mix it with ghee is amazing. Amazing. Yeah. And I'm just cooking currently just with some
15:05spices. I use some green chilies, nutmeg and mace as well. All the like aromats that there.
15:14So beautiful. And this is the palau. This is how it all kind of cooks together. Yes. Then once it's
15:19fried, I'm going to add the water first. I love that sizzle. Amazing. Yeah. And then I'll give it a
15:25little bit of stir and then add the milk. So, but this is, this is a savoury dish, obviously.
15:32Yes. But the milk is added to it as well. Because normally you only see milk added to like rice
15:36puddings and that kind of thing. Yes, but it's like the influence of the Mughals, right? Of course,
15:41right. Which has the shahi, which always comes with the dairy, whether it's yogurt, whether it's milk.
15:46And that's what gives that little bit of velvet creaminess, I would say. How interesting.
15:52This is fascinating. Next, I'll marinate the meat. So, we've got some diced osso buko.
15:57This is great. So, this is cut up, but it's still on the bone. Exactly. The best bit is you
16:01get the
16:01meat, but also the bone marrow, which releases a lot of flavour, right? First, I'll put in the soy sauce.
16:09Okay. Which is like very much Southeast Asia. Yeah. But somehow in Bangladeshi cooking,
16:14we have got this influence of like, it gives that umaminess to the dish, right? Sure.
16:20We've got mustard oil. So, this is the pungent one, because there's a mild one,
16:24and there's also a pungent one, right? Yeah, this is the pungent one. Okay.
16:27Because that's what we associate with it a little bit. Then I'll put in, other than the green chilies,
16:33all the spices in here. Okay. There's a bunch in there. I see black cardamom, cardamom, cinnamon,
16:39bay leaf, obviously the ground spices like turmeric and is that chili? Turmeric and chili powder,
16:45which is very common. The characteristics of this one is like, we're not using any yogurt to it,
16:51right? Okay. I'll just put everything there. I think one of the hallmarks of
16:58Bangladeshi or Bengali cuisine is, you know, the real pungency that you get from the mustard.
17:03Yes. Yes. That's what, it takes a little bit of getting used to, but there is ways to like,
17:11taper that pungency as well. Yeah. So, like, if you use garlic or ginger water, once you start
17:20heating it up, it gives you like a ghee-like characteristics. It tapers down, but gives
17:24you that nice flavor. Interesting. Yeah. Very interesting. Yeah.
17:30So, Lina, as a non-Arabic speaker, what is it that we're making? We're making what's called
17:35znudel set. Yes. So, znudel set is a deep fried phyllo pastry dessert filled with a clotted cream.
17:43So, there are two components. So, this is the custard. I've just brought together some milk cream
17:49sugar and thickened it with corn flour. Okay. And to that, which is very common in Arab desserts,
17:58rose water for flavor. Oh, gorgeous. Yeah. And then some, a little bit of orange blossom.
18:03Lovely. As well. Such a great combination, those two fragrances together. Yeah, they're great.
18:09What's going on here? So, that's the second component to the clotted cream. So, clotted cream,
18:15because we separate some milk. Okay. And we're using the curds only to add to this. Oh, okay. So,
18:24you put some acid in here. I'm going to add some vinegar. Okay. So, I might, I'll just, once that
18:29comes together, yeah, that'd be great. Switch around. So, just a gentle boil of the milk and then we,
18:35I'm using vinegar to split the milk into curds and whey. Yeah, right. Almost like making ricotta or
18:42something. Yeah, exactly. Same sort of process. So, give it a little bit of a stir. You'll see the curds
18:47starting to come away. Yeah. I'm amazed at how quickly that happens. Like, it's, it's quite immediate.
18:54Like, you can just watch it happening over the course of a few seconds. Yeah, it really is. And you
18:57just
18:58scoop out those curds, leaving the whey behind and just into a sieve, strainer. All right. This is cool.
19:06This is, yeah. I never tried this before, but very much looking forward to it.
19:12Rashi, this is super cool. I, I mean, I haven't seen a curry come together like this. Like, it was,
19:18the fragrance of the herbs, but also you put fried onions into the marinade for the meat.
19:24Yes. Just to get the caramelised onion flavours into it, where you can spend a lot of hours,
19:29like a lot of time to get the onion caramelised, where you add it into the marinade and it just
19:35gives you that flavour. So now I've fried it off, which is started to release a little bit of water.
19:40Yes. And that's where, you know,
19:41the flavours has started to go in after the marination. Yeah.
19:44I'm just going to add the water now so that it can slow cook.
19:49Beautiful. And then that's going to get finished with, well, we serve with the...
19:53Yes. Polal and then also some vegetables as well.
19:57Yeah. So it's a combination. This smell is very endearing to me. It's just memories of Eid when the
20:03smell of the curry hits my nose with that aromatic rice.
20:08When you're going around the different houses at Eid, who made the best version of this?
20:11Yeah. My father actually was a brilliant cook. Yeah.
20:14So normally in our culture, males don't cook that much. Yeah.
20:17But my father, like, loved cooking.
20:20Beautiful. Yeah. Absolutely beautiful.
20:25Leena, this is... So the ricotta-ish, the curds, were then mixed in with the custard that you...
20:34Exactly. Okay.
20:35Yeah. And then just leave it overnight to set. Yep.
20:40It just tastes better when you leave it overnight. And it's just basically a couple of sheets of
20:45phyllo pastry. Yeah. And then overlapping them, fold it in. Very cool.
20:51And then just rolled up like a cigar. That's really interesting. That's not... That's, uh...
20:56I've never seen that form of rolling before, but that's kind of cool.
20:59So, um, once they're rolled... Yes.
21:02And I don't seal them straight away because... Okay.
21:04I find it easier so that way I can make them ahead of time and they don't stick together.
21:10Oh, that's great. Yeah, so... That's a really good tip because I was like,
21:13when she puts it out in the oil, she's going to unroll.
21:14No. Yeah, no, no. You definitely... So I'll just have like a small bowl of water next to me.
21:20Just dip. Wow. Okay. That's cool.
21:23Seal. And then pop it straight in the fryer. And this way you can do things ahead of time too,
21:31which is, especially when you're... That's...
21:32It's a big gathering, especially if it's early in the morning. You don't want to be doing this
21:37first thing in the morning, so... That is a solid gold tip. Like, having it
21:42unsealed and then sealing to fry, that's truly brilliant. Yeah.
21:46When we return, it is tradition for me to taste all of this food.
22:00Welcome back to a night of Eid traditions on the cook-up.
22:03Lena, how's it looking? Almost there. They look amazing.
22:06And Rashi, this curry is the stuff of dreams.
22:09Yeah, the smell that comes out of it. It's just making me salivate.
22:12Well, it's... But the thing is, for me, it's so different to a lot of other
22:16curries that we might know from, you know, North Indian cuisine or from Southeast Asian cuisine,
22:21because it doesn't have the creaminess of coconut milk or yogurt or those kind of things.
22:27It's... And the colour of it from the soy sauce is just stunning.
22:31Yeah. Oh gosh, the fragrance of that rice too. I could just...
22:34That hit me as you took the lid off.
22:37Yeah, that's what we say. Like, you get more beef-ness out of it.
22:41Yeah, okay.
22:41Yeah, rather than tapering it down with lots of, I would say, dairies and other flavours.
22:49Also, like, if you like it really spicy, bite on the green chillies. If you don't like it...
22:54You added the green chillies sort of more towards the end.
22:56Yes, because it releases flavour at the end and it just cooks for five to ten minutes.
23:02Beautiful.
23:02That's how it is. And that osso buko looks great.
23:05Amazing.
23:07I've never had these before, Lena, but I can already tell that this is going to be one of my
23:12favourite desserts.
23:12You really, like, truly, you'll love these. Yeah.
23:16Yeah.
23:17It reminds me, kind of like a galactoburiko or something like that in Greek food, which is one of my
23:25favourite desserts.
23:26Yeah, yeah, yeah.
23:26I cannot wait to try these.
23:29Ladies' Arms, znud el sit and spicy beef osso buko curry with Pola.
23:42What a feast we have.
23:45It all looks so delicious.
23:47Oh, my God.
23:48The flavours.
23:50This succulent chicken.
23:52Oh, my God.
23:53And you were right.
23:53It's, like, not heat, but that aromats and smell.
23:58But then the combination of that with the Samokore kentang is actually a really great combination.
24:04I've never had sambal like this before with the fried potatoes.
24:07Brilliant.
24:08That's really delicious.
24:09All right, Rashi, I'm very excited for the osso buko.
24:12This rice is so good.
24:14Rashi, that's fantastic.
24:16The meat is just falling apart.
24:17It's beautiful and succulent.
24:19The texture of the meat with, you know, that really uniquely textured rice, it's almost kind of,
24:26it's so short in its grain that the texture is almost similar to, like, Vietnamese broken rice or something.
24:32But then it has this, this really lovely fragrance to it.
24:36Yeah.
24:36Oh, my goodness, Lena, these are still warm.
24:38I'm going in.
24:39Go for it.
24:40I'm going to dive into it as well.
24:42Cold and crispy, my God.
24:43I always reckon there shouldn't really be much break between dinner and dessert.
24:47That is so good.
24:49Mmm.
24:49That is absolutely delicious.
24:52How have I gotten to this point in my life I've never had to try this before?
24:54I'm surprised you haven't.
24:55I feel like I've been cheated out of 40-plus years of delicious lady arm eating.
25:03It's just a really beautiful dessert in some way.
25:07Like, there's something really beautiful about it.
25:09It is, isn't it?
25:10But also really delicious.
25:12Yeah.
25:12And irresistible.
25:13Like sticky hands, crispy pastry, like cheese inside.
25:19There would never be leftovers of any of these.
25:21No.
25:22Lena, Rashi, thank you so much for joining me.
25:24This has been absolutely wonderful.
25:25It has been a pleasure.
25:26Thanks for having me.
25:28Discovering other people's traditions is a joy and a privilege,
25:30particularly when they taste as good as tonight's recipes.
25:33Eat Mubarak.
25:34If you want more of The Cook Up and more delicious food ideas,
25:37head to SBS On Demand.
25:38I cannot wait to finish this.
25:39I'm Adam Liao.
25:40Thanks for watching The Cook Up.
25:51See you next time.
25:52Bye-bye.
25:53Bye-bye.
25:53Bye-bye.
25:54Bye-bye.
Comments