- 7 weeks ago
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00:22Hello, I'm Adam Lear and welcome to The Cook Up.
00:23It's like MasterChef, but for food people actually cook.
00:26In tonight's line-up, turmeric popcorn fish, crispy nori rice paper chips and pork and prawn wonton bites.
00:32Let's meet our guests.
00:33Since he was last year, Khan Ong has travelled the world on a TV series, Luxury Escapes.
00:37Don't feel too bad for him though, because he's also a Men's Health cover star and much-loved host of
00:42Khan Ong's Wild Food on SBS.
00:44Welcome back, Khan.
00:44Hello, thank you for having me. I'm very excited.
00:47Great to see you.
00:48Ting Lim is a comedian, writer and actor.
00:50You've seen her on stages across Australia, as well as on Fisk and Thank God You're Here.
00:53She says that her humour is as dry as a shriveled-up raisin.
00:58Welcome, Ting.
00:59Yes, hi. Lovely to be here.
01:01That's dry. Who said you were dry as a shriveled-up raisin?
01:03A reviewer who came to my show, and that was the review, and I was like, oh, that's good to
01:09know that I'm that dry.
01:11But it was a good review, right?
01:13Yeah, it was a good review, and it was a funny review, and that was why I used that line,
01:17because it's funny.
01:18I love it.
01:19I love it. You're just taking it.
01:20Yes, I've taken it. It's mine now.
01:21Khan, you're an international man of, well, mystery, fun. I don't know. Which one is that?
01:26Chaos.
01:28You've literally just stepped off a plane. You make travel shows. Why do you love making travel shows?
01:33I get to eat. I get to travel and eat and try new food.
01:36You know what it's like on any certain day, it looks like you're only having one meal, but you're actually
01:40having like 15, and I love that.
01:44Some people see that as the drawback of the food TV industry, and you're like, that's me.
01:49Tonight, a cracking combo.
01:52Crispy Bites. Whoa, hello.
01:55Khan, is crispy a necessary texture in food?
01:59100%. I feel like a lot of times when people cook, they talk about like, you know, the balance of
02:04flavour, but they forget about the balance of texture.
02:08I use fried chicken as a main example. Whenever you ask someone about fried chicken, they don't go, oh, I
02:13love it because it's like juicy and sweet.
02:16They would go, it's juicy and it's crispy or it's crunchy. So people do eat and like remember texture, but
02:21they just forget about when they're cooking themselves.
02:23Absolutely, absolutely. Ting, are you a meals girl or a bites girl?
02:28Oh, bites. I love to bite.
02:30No, but I love tapas. I love trying out different things as well. I think like a full meal, you
02:38just, unless it's a really good meal like Hainan chicken rice, which I really love, I would have it.
02:42But I rather tapas because I like to try everything.
02:45I know. I saw something and I was like, I want to, I want, I wish there was like Asian
02:48tapas. I was like, have you not been to yum cha? Is that not what that is?
02:53My crispy bites are up first and I am making turmeric popcorn fish.
03:01All right, turmeric popcorn fish. I don't know, it's just words, honestly. I don't even know why I call it
03:07that, but marinating fish in turmeric is, I think they're a really great combination.
03:12You see it a lot in Indian cuisine, Vietnamese cuisine. They're a really, I don't know why, they're a good
03:19match.
03:20So turmeric into my fish. I'm also going to put in some fish sauce.
03:25Speaking my language.
03:27Well, this is almost like, I don't even know how to pronounce it, can't you, can you probably help with
03:31it, that dish in Hanoi that is like turmeric and fish and it's like ta-sa or something like that?
03:39It's that. I've totally forgotten what it's called, but I know exactly what you're talking about.
03:44And it's the deal in it. And they also sometimes do it in like a little fish cake as well.
03:48Oh, wow.
03:48Yeah, so they mince it up as well, yeah.
03:50So I'm just going to mix that together and I immediately get that earthy aroma of turmeric.
03:57And it just is, it takes away that fishiness of, you know, the fish.
04:02It actually smells great. Even though I put fish sauce in there, it doesn't smell fishy because of the turmeric
04:06there.
04:06And then I'm going to make a very simple beer batter.
04:08I'm going to add a bit of turmeric in there. I don't know why.
04:11Like, I actually don't think you should add too many things to beer batter, but because I'm changing it up
04:16a little bit with some self-raising flour, some rice flour, and then I'm going to just throw some turmeric
04:22in there and then just mix that in with some beer.
04:24So the rice flour helps it really crisp up, doesn't it?
04:26It should do, yeah, yeah.
04:28I mean, it shouldn't be crispy anyway without it, but I think it just gives it a slightly lighter texture,
04:31which is nice when you're cooking fish.
04:34And then just some beer.
04:35And the important thing with beer batter, I always think, is just to not overmix it.
04:40Keep those bubbles in there.
04:41Yeah, absolutely.
04:41Do you pick a specific beer?
04:44You know, there's a lot of people who have very specific ideas about this.
04:48Yeah.
04:49John Sussman, who's like the fish expert, he always uses light beer.
04:53Some people prefer like a really flavourful, heavy beer.
04:57I don't know, it can't taste a difference.
04:59You're fried.
05:00Yeah, I'm not too fussed with what beer to use.
05:03It's just getting the right texture.
05:04I think that's more important.
05:05So I've still got lumps in that batter, and that's exactly how I want it.
05:09So I don't want the batter to be rubbery.
05:14Oh, yes.
05:14And if I mix that till it's smooth, it will absolutely activate the gluten and make it all rubbery.
05:19That's really interesting.
05:20So I'm just putting a bit of extra flour here just to coat the fish, and that's going to help
05:25this batter stick to this fish.
05:26Otherwise, you've got like fish and batter, and then the batter can slide off the fish.
05:29If you put the flour into this fish and mix it around, then the batter will actually stick to it.
05:35Ting, do you have a favourite texture in food?
05:36I love, like, KFC is my favourite.
05:40I love fried chicken.
05:44Okay, we're going there.
05:45KFC, Wicked Wings are the best fried chicken.
05:47I just love their Wicked Wings.
05:48Okay.
05:49I love Wicked Wings.
05:50I love original.
05:51I love spice.
05:52I love Red Rooster, the fried chicken.
05:54I love Red Rooster chicken.
05:55Actually, their texture's really good.
05:56We're just sitting here talking.
05:59It's crispy bite to go.
06:00Yeah, look, I'm not against it.
06:02I'm not against it at all.
06:04And slightly weird topic for a food show, but hey, you guys like it.
06:09I like it too.
06:10But, you know, Khan, when you talk about texture, it was actually Tetsuya who once told me that texture is
06:15like 60% of how people appreciate food.
06:18And the thing that I always use to describe to people how important texture is, is not fried chicken, but
06:23bread.
06:24Yeah.
06:25It's like you have bread, right?
06:26You like bread.
06:27It's like, oh, this is freshly baked bread.
06:29It's so delicious.
06:30And then it gets stale.
06:31And then you're like, oh, that's terrible.
06:32And then you toast it.
06:33And you're like, oh, that's delicious again.
06:34And I'm like, that's the same bread.
06:36You didn't add any ingredients to it.
06:37You didn't change the flavour of it.
06:39You just changed the texture of it.
06:41And you have this completely different kind of life cycle of how you experience that.
06:45So now I'm taking out my fish and it might look a little bit weird to be doing this with
06:49chopsticks, but it is kind of important to keep them all separate.
06:53So I'm just dropping individual popcorns into my oil.
06:58I feel like cooking with chopsticks is one of the ways I cook as well.
07:03It's so easy.
07:04I think that if you can use chopsticks well, you have so much more control.
07:08Oh, yeah.
07:09Just a bit of dill, some spring onion and some chilli.
07:15And that's going to be my garnish.
07:17Well, it's more than a garnish.
07:19It's a flavouring that I'm going to add to all of this to make it, you know, taste better.
07:23And dill, turmeric and fish, best friends.
07:26Really, like, an amazing combination, right?
07:29All right.
07:30These are looking quite good.
07:33Looking lovely and crispy.
07:35It's so golden.
07:36Oh, wow.
07:36Well, that's the turmeric, right?
07:37Well, we've got bun seo in Vietnam and we put turmeric in the batter and everyone always
07:42thinks that it's an omelette because it comes out so, like, it comes out so yellow.
07:47But it's the turmeric.
07:48Yeah.
07:49Yeah.
07:49That's really cool.
07:51Khan, what is your favourite country to eat in?
07:55Whatever country I'm currently in, I reckon, I just...
07:59I'm picking up that you're just a man who loves food.
08:01I just really like it, yeah.
08:03Because you discover so much when you're travelling, right?
08:05And I was recently in Italy and there was this anchovy pasta that I'm, like, obsessed with it.
08:12I will make a recipe of it because I just, I loved it so much.
08:15So wherever I am in the world is the food that I love eating, yeah.
08:18And once again, that combination of dill and fish is working so well.
08:23All right.
08:24I'm actually nearly there.
08:26This was a lot faster than I anticipated it being.
08:30So I'll bring up my serving plate.
08:38As I'm picking this up, I'm really glad I added that rice flour to it because it really
08:43has made a big difference to this batter.
08:45Yeah.
08:46Very, very crispy.
08:48That looks really good.
08:49I know, I'm like, I'm salivating.
08:52I know.
08:54I'll bring that back.
08:54I want to make a little hole here because I'm going to add some mayonnaise to this because
08:58I think these need to be dipped in mayonnaise.
09:00Best kind of mayo.
09:02Yeah.
09:02Cupi mayo.
09:03I love it.
09:04I love it.
09:05It's the best.
09:07Nice lemon wedge.
09:08And now all of these I'm going to almost toss into a little salad that I'm going to top
09:14on top of that.
09:16Beautiful.
09:17And the dill is going to go through.
09:19The spring onion is going to go through.
09:20The chilli is going to be there.
09:21And you can just sort of pick at it as you like.
09:24Turmeric popcorn fish.
09:30I don't think I ever mentioned, but I used flathead here, but you can't use any white
09:33fish at all.
09:34Mmm.
09:35So good.
09:37It's actually perfectly cooked through.
09:38As in, like, it's just there.
09:39So it's not chewy.
09:41It's not, like, rubbery.
09:43It's so tender and sweet still.
09:45Yeah.
09:45I think you want to sort of slightly undercook it when it comes out of the oil so it continues
09:49to steam inside.
09:50And that's also really helpful because if you overcook it, what will happen is it will squeeze
09:54out extra moisture and that won't be crispy.
09:56I'm really enjoying this.
09:57I'm loving this.
09:58Can we get more?
10:00When we return, Khan and Ting will reveal their crispy bites.
10:15Welcome back to a night of crispy bites on the cook-up.
10:17My delightful guests are the multi-talented Khan Ong and the fantastically funny Ting Lim.
10:22Ting, what is your crispy bite?
10:24Pork and prawn wonton bites.
10:26And Khan, what about you?
10:27Crispy nori rice pepper chips.
10:29Whoa.
10:38Khan, I am so intrigued by these crispy nori rice pepper chips.
10:43You've got nori, like, the seaweed that's used for wrapping sushi.
10:48Yes.
10:48And you've scattered that with what?
10:50Togurashi, some garlic powder and some salt.
10:52But you can really put whatever you want on it, like, different spices, different herbs,
10:56whatever.
10:56Like, I just like these flavours.
10:58Usually, you would then pat this down with some rice flour.
11:04Oh, okay.
11:04Like a paste.
11:07But I can't be bothered doing that.
11:08It takes too long to dry.
11:09So, some rice paper, quickly dipped.
11:11This goes down.
11:13And then I just fold the kind of edges over so there's, like, little bits that are tucked
11:17away.
11:17Some bits are thicker than others.
11:19It's just nice texture.
11:20I've never seen this before.
11:21How did you come up with this?
11:22Um, I kind of knew that the rice paper, you can just fry, right?
11:27Yeah, yeah, yeah.
11:27And I thought, the nori does the same thing.
11:29I buy this as a snack.
11:30There must be a way to do this.
11:32That's amazing.
11:32And it's just fun.
11:34So, now, we do want this to be completely dry.
11:37Okay.
11:38So, I'm going to show you how to completely dry them at home really quickly.
11:41Usually, you need to leave it overnight and it will dry out.
11:43Yeah.
11:44Who's got time to leave overnight?
11:45No one.
11:46Hairdryer?
11:46Seriously?
11:47Hairdryer.
11:47Yeah.
11:48You just want to turn that on.
11:50Hairdryer.
11:52Three, four minutes.
11:56Wow.
11:57Okay.
11:58I'm, um, I don't know what to say.
12:00I can't hear you.
12:01I can't hear you.
12:02Sorry.
12:03Genius.
12:06Ting.
12:07Hi.
12:08Wonton bites.
12:10Yes.
12:10What are we talking here?
12:11Pork and prawn.
12:12Classic wonton filling.
12:13Yes.
12:14With, um, but I, instead of using wonton wrapping, I actually will be using bread.
12:19So, yeah.
12:21What?
12:21Because I don't like wasting food.
12:24So, if I have stale bread, I just put the wonton filling in it.
12:28Okay.
12:29Right.
12:29Yeah.
12:30Yeah.
12:30I mean, I guess it's like frontos in.
12:34Yeah, it's kind of like frontos.
12:36Yeah.
12:36But it's like wontons that are kind of like fried.
12:39They look like samosas.
12:41Yeah.
12:41Because I used to have a lot of stale bread around the house.
12:44Yeah.
12:44Because I would buy them in bulk.
12:45So, I just do this now.
12:47So, let's make the filling.
12:48What goes into that?
12:50Uh, so we have prawns.
12:51Yeah.
12:51That we stick in.
12:52Here you go.
12:53Yep.
12:55And then we have pork as well.
12:59Uh.
13:01Pork mince.
13:01Like a slightly fatty pork mince, I think.
13:03Yeah.
13:04Slightly fatty.
13:05Like, the fat is always important.
13:07I do like, like, water chestnuts.
13:08Ah, you see, that's good.
13:10That's, that's like, you get the crunch on the outside from the wrapper or whatever, and
13:13this is the crunch on the inside.
13:15Yeah.
13:16I love the, I love, like, a bit of crunchiness.
13:18Then we have salsing wine.
13:21Yep.
13:22Put it in there.
13:23Ah, soy sauce.
13:24Put it in here.
13:26Then we put in, like, a couple of spices, like corn flour, ground pepper.
13:33Yeah, great.
13:33And then you just put it all in there.
13:36Nice.
13:36This is a pretty classic wonton filling thing, I guess.
13:39Like, yeah.
13:40Yeah.
13:41And by just sticking it in bread instead of wonton.
13:43That's just a cool idea.
13:44Like, I never really thought of doing that before.
13:47Is prawn toast, like, you were born in Singapore.
13:50Yes.
13:50And I, I just always thought that prawn toast was, like, an Australian Chinese thing.
13:56Yeah.
13:56Is it a Chinese Chinese thing as well?
13:59And a Singaporean Chinese?
14:00I never had prawn toast until I came here, to be honest.
14:03Okay.
14:03Okay, so, it's not, I think it's an Australian Asian thing.
14:07I mean, you do have these other things where you have, like, a prawn ball and it's got,
14:11like, bread on the outside, a yum cha and things like that.
14:14But I've never, like, I've never seen that in Singapore.
14:16I think we love prawns, but we don't have prawn toast.
14:19I do love prawn toast.
14:20Yeah.
14:21It is nice.
14:22This filling's looking good.
14:23The, the spring onions will go into the filling as well?
14:24Spring onions, garlic, and you grate a bit of ginger and put it all in and, yeah.
14:31And then you leave it for 20 minutes.
14:32All right.
14:33All right.
14:35Khan, okay.
14:37So, this is, this is pre-fry.
14:39This is when they're all dried out.
14:40Yeah.
14:40And I'm guessing if you didn't want a hair dryer, you could just leave them or put them in the
14:43oven.
14:43Yeah, overnight.
14:44Or you can put them in the oven at a really low temperature for about, like, an hour.
14:46I've got to say, these smell amazing as they are.
14:49Yeah, thank you.
14:50I, look, I love eating this.
14:52As a child, I would buy the bags of them.
14:54You're right.
14:55But I'm also quite cheap.
14:56So, I was like, I'm overpaying $6, $7 for this.
14:59I'm just going to make them.
15:00Well, if you look at the, like, the cost to make, I don't know, this amount of chips, you're looking
15:06at a dollar.
15:07Yeah.
15:07In terms of, like, raw ingredient costs, like buying the nori and the rice paper and everything.
15:11So, if you buy them already fried.
15:14Yeah.
15:14Yeah.
15:15It's so expensive.
15:16Like, and I go through bags of these.
15:18I'm like, you know what?
15:18I'm not doing this anymore.
15:19I'm going to make them myself.
15:21And it's fun.
15:22Yeah.
15:22And then you can kind of flavour it.
15:23You kind of know what's in it.
15:24So, that's when I was researching and looking at doing the pace, right?
15:28And I was like, no, there must be an easier way to do it.
15:30So, what I'm doing now is I'm just chopping these up into little bite-sized pieces.
15:34So, you can fry them as, like, a sheet this big if you want to.
15:36If you want to do it as, like, a full cracker.
15:38But for me, I want something that I can dip or I can use as a cup or something like
15:42that, right?
15:42As a little vessel to carry other things.
15:45Let's throw them in.
15:46Throw them in?
15:46Yeah.
15:47I want to see how these go.
15:48Okay.
15:48They're very quick.
15:50They take about 10, 15 seconds.
15:52Oh, really?
15:53Literally, though.
15:56Oh, okay.
15:57You know what these are now, don't you?
15:59Yeah.
16:00I've certainly seen these.
16:01But also, what I love about it is, like, the rice paper expands.
16:06Yeah.
16:06But the nori doesn't, so it gives it that lovely curl and that shape to it.
16:09Yes.
16:10Oh, wow.
16:11These are cool as heck.
16:12They're so fun.
16:13They're so fun.
16:14And I reckon, like, if you made this for your kids, they would love it.
16:17Because it looks really interesting.
16:19And then you can kind of put whatever you want in it.
16:21Guacamole works.
16:22We're doing ours with mayo.
16:24Yeah.
16:24Always.
16:25And you could even go fancy with it.
16:27Like, you could chop, like, a salmon ceviche or whatever and put that over the top.
16:32This is...
16:32I've done this before for, like, events.
16:35Like, just making it be like, oh, look at how cute this is.
16:37So simple.
16:37Amazing.
16:38So simple.
16:40All right, Ting.
16:41This is the part that intrigues me a lot.
16:44Yeah?
16:44The bread.
16:45Oh, yeah.
16:46So, usually, I roll the bread.
16:48I cut off the edges.
16:50And then I roll the bread.
16:52What a great way to use leftover bread.
16:55Yeah.
16:56Also, fried bread is always good.
16:58It's nice.
17:00Anything fried is good, actually.
17:03What's your, like, superhero origin story when it comes to comedy?
17:07Like, how did you go, you know, like, I'm going to be a comedian?
17:11Uh, what happened was it was Christmas and everyone else went back because I was staying
17:16in the share house.
17:17Yeah.
17:17And I didn't have enough money to go back to Singapore because it was the summer holiday.
17:24So, everyone went back to Singapore except for me.
17:26Sure.
17:27So, I just stayed in Brisbane.
17:29I found this online comedy course and I signed up for it when I was drunk and I decided to
17:36commit to it.
17:37That's how I got started.
17:38And then you have a whole new career of just, like, being comedian because you didn't go
17:43back to Singapore one holiday.
17:44Yeah, pretty much that was it.
17:46What do you love about it?
17:47Like, to me, there would be nothing more terrifying than standing up in front of people and trying
17:53to make them laugh.
17:53Like, honestly, I didn't think that it would be something that I wanted to do either.
17:59I just decided to do it because it was, it's like when you go bungee jumping, you just do
18:03it because it's scary, right?
18:04And you can tell yourself, I've done it.
18:06I'm not a chicken.
18:07And I just signed up.
18:09I did the comedy course and I really loved it.
18:11Now you have an amazing career.
18:12These look really great, you know, like, it's like a, it's like a jaffel, but a wonton.
18:19Yeah.
18:20And so, these go into the deep fryer now.
18:22I think the oil is just right.
18:23Oh yeah, it's perfect.
18:25Put this on the other side too.
18:27Yep.
18:28And then just throw it in.
18:30Oh, I love it.
18:31I cannot wait to see how these turn out.
18:34After the break, it is time to bite, said Crispy Bites.
18:37And no rusk, no reward, because I'll show you how to make Japanese rusks.
18:51Welcome back to The Cook Up, where Khan Ong and Ting Lim are showcasing the might of some
18:55crispy bites.
18:56Ting, are you nearly done?
18:58Yep.
18:58Amazing.
19:00And Khan, this is...
19:02It's simple.
19:04It's simple.
19:04But you've made it look so fancy.
19:06Like, I...
19:06The inspiration is Khan on the couch watching TV, eating a packet of chips.
19:11Yeah.
19:11And the result is like, oh, this could be a fancy dinner party.
19:14Well, I think it's like a great little canapé.
19:16Yeah.
19:16A little canapé, a little snack.
19:18You know, instead of having your dips, just have some of these.
19:21So I've got a tiny bit of mayo there.
19:23Yeah.
19:23We're serving this with...
19:24I like a build-your-own-adventure.
19:26Okay.
19:27So mayo, we've got some pickled ginger, because, you know, a little acidity is always helpful.
19:33Absolutely.
19:33When you've got something fried, having that acidity to kind of, like, cut through.
19:37And also a little bit of kimchi, because why not, right?
19:40So you just have this on the side, little mounds of it, then your guests or yourself, you
19:44can just kind of build it up yourself.
19:46I love this.
19:47And intriguingly, you've made everything here from essentially what I would call pantry
19:53staples.
19:54Exactly.
19:55100%.
19:55I've always got this at home, and I think it's super tasty.
19:58And I reckon this plate would have cost me $30, maybe $25, if I bought it at the supermarket.
20:03You already know, because I've said it 15 times, but I love it.
20:06It's absolutely amazing.
20:09Tim.
20:10Hi.
20:10I'm amazed at how these have turned out.
20:12They're like...
20:12It's like a toasted sandwich.
20:14It is.
20:14Except it's deep fried.
20:16Yes.
20:16It's the better version.
20:20When you said wonton, this was not what I was expecting.
20:23Yeah.
20:23I mean, I love this because anything fried is always good.
20:27Not good for the waistline, but good for your soul.
20:29The soul is more important than the waistline.
20:32Pork and prawn wonton bites and crispy nori rice paper chips.
20:45This is like elevated snacks, car.
20:49My mouth is so full right now.
20:53So good.
20:54Super light.
20:56It's really just a vessel for the other things you want to put on it.
20:59It's like genuinely delicious.
21:01I was like, it's not like that's a cute idea.
21:03That's delicious.
21:06Mm-hmm.
21:07Ting, what's in the dipping sauce for our, um, I don't know, wonton jaffel?
21:11Jaffel?
21:11Yeah.
21:12Um, so we have like sweet chilli, um, oyster sauce, soya sauce, and yeah, sesame seed.
21:21That is good.
21:22Oh yeah.
21:23I'm really looking forward to this.
21:27And you just dip it in, and you have it.
21:30I think if you like prawn toast, this is like, you're taking it to the one, one step up.
21:35This is so yum.
21:37It's so yum, and it's so smart, because like, food waste, right, otherwise, bread is really
21:41up there as things that people throw out.
21:43I'm glad you said that, because, Ting, you took the crust off your bed.
21:49No judgment.
21:51You kind of need to for this.
21:52But I just wanted to show a way that we can use those crusts, because we kind of kept
21:59it in sort of Asian food world.
22:02One of the things that happen, that in Japan, there's a lot of actual bread that gets used
22:06in Japanese sandwiches and things, where the crusts get taken off and the sandwich looks
22:09all perfect.
22:09With the crusts that are left there, one of the really common things to do is actually
22:12make rusks, like just things that you can chew on, and it is literally nothing more complicated
22:18than fried bread crusts.
22:21Is it like french fries, but just like with breadsticks?
22:24Pretty much, but we go sweet with them.
22:26You can do these fancier than I'm doing them.
22:29Like, I'm literally just using the oil that you had and the crust that you had taken off.
22:33And so I'm just going to roll those over in hot oil until they brown.
22:37And if you want to, you can bake these in the oven with butter on them, and they're really
22:42delicious that way.
22:43But we're trying to make use of the waste here.
23:13Mm-hmm.
23:15I'm going to put them in the oven for a bit, and you know, Ting, I actually sometimes do
23:19this with the yu chakwe, the like Chinese donut.
23:22Oh!
23:23Not, I don't, I often don't, sometimes I might refresh it into a little bit of oil, but straight
23:27into some cinnamon sugar.
23:28It tastes really nice, you know.
23:30Oh, the yu chakwe, yeah?
23:30Yeah, yu chakwe.
23:31The, um, most often eaten savoury, but if you put it in cinnamon sugar, it's so good.
23:37So these, I just want to dry for a little bit, and then while they're still hot and still
23:40a little oily on the outside.
23:42Oh, you just dip it in?
23:43Yeah, I'm going to throw them through this.
23:46There's something about that mixture of cinnamon and sugar.
23:48It just makes everything phenomenal.
23:50Yeah, it's good, right?
23:51Yeah, they're so good.
23:53And you've taken some bread crusts, that's literally all they are, some old bread crusts,
23:57and I like it when they kind of come out a little bit crusted in the sugar like that.
24:01So I don't use castor sugar, I use like slightly more coarse sugar there.
24:06So good.
24:07And then we literally have.
24:09Yes.
24:11We call it, they're called rusts in Japanese, but they're essentially bread crust donuts.
24:14Oh my god.
24:15Let them cool down for a minute and then you can get into eating them.
24:17Okay.
24:18I'm glad that you told me.
24:19I was about to put my hand.
24:21Khan Ting, thank you so much for joining me.
24:23This has been very crispy.
24:24Thank you for having us.
24:26I guarantee you'll take your meals to new heights if you set your sights on these crispy bites.
24:30If you want more The Cook Up and more delicious food ideas and to watch Khan Ong's Wild Food,
24:34head to SBS On Demand.
24:35I'm Adam Liao.
24:36Thanks for watching The Cook Up.
24:51Thanks for watching The Cook Up.
24:51Until then.
24:54Bye.
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