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00:21Hello, I'm Adam Liao and welcome to The Cook-Up, the show where teams of renovators go head-to-head
00:25competing for a chance to win life-changing prize money.
00:27Tonight we are building baked Singapore rice, sambal chicken and fragrant rice wrapped in banana leaves and quick Hainanese chicken
00:34rice.
00:34Let's meet our guests.
00:36Andy Wirrier is the executive chef for Sydney's Housemaid Hospitality Group.
00:40He leads their eating house and noodle bar, Redfern's Island Radio.
00:43Welcome Andy.
00:44Hi Adam, how are you?
00:44Great to be here.
00:45Award-winning First Nations soprano Nina Korba used to dream of the bright stage lights while working at the Indooroopilly
00:51butcher shop.
00:52Dreams do come true.
00:53She now serves up incredible performances for the likes of Opera Australia and Opera Queensland.
00:58Hi Nina.
00:59Hi, thanks for having me.
01:00Nina, why opera?
01:02What got you into it?
01:03I was a very dramatic kid growing up.
01:05I grew up on the stages.
01:07As much as I could get on the stage, I wanted to be there.
01:10And then when I found opera, it was this beautiful thing of, oh, I love this music and I can
01:14get paid to dress up and play make-believe and make these beautiful characters come to life.
01:19And now that I've just gone further into it, I love telling these stories.
01:24Amazing.
01:25Andy, what was your first ever job in food?
01:28Oh, it's actually at McDonald's.
01:31Me too.
01:32Me too.
01:32But I worked from like midnight to 6am, which was, I don't recommend to anyone.
01:36What did you do?
01:37I did more, I think.
01:39I did the breakfast, the midnight shift as well.
01:41So, they teach really good hygiene, I guess.
01:45Yeah.
01:45I think it's a good training ground for a young hospitality worker.
01:50I completely agree.
01:52Yeah.
01:52And I don't mind a chicken nugget or two.
01:55Set the timer.
01:57Tonight's food is rice and quick.
02:02Andy, what do you like about cooking with rice?
02:05I think the versatility of the cooking with rice.
02:08In Island Radio, we actually have a bread made out of completely rice.
02:12Just Japanese rice and yeast.
02:14And we treat it like a bread.
02:16We proofed them and then we baked it like a bread.
02:18Wow.
02:18But there's no wheat or there's no egg in it.
02:21Interesting.
02:22Yes.
02:23Nina, you're a busy person.
02:25Do you have time to cook during the week?
02:27I do.
02:28I do quite enjoy taking the time to cook for myself because particularly when I'm travelling interstate for different gigs,
02:33it's nice to have that moment to yourself of, okay, come back and just, this is my time.
02:38But usually it does have to be something quite easy and quick because the brain capacity isn't quite there to
02:42do anything complicated.
02:43Absolutely.
02:44My rice and quick dish is up first, baked Singapore rice.
02:52So my baked Singapore rice, I feel kind of fraudulent because cooking should not be this easy.
02:58Like it's, I'm taking so many shortcuts with this, but I think it's kind of a good thing.
03:02It actually came from, I'll just be right up front.
03:07Everything goes into this pot, it goes in the oven, that's it.
03:09I don't turn on the heat, I don't do anything.
03:11Well, obviously the heat's on in the oven.
03:13But other than that, it's just throwing stuff into a pot.
03:16So it really doesn't get much easier than that.
03:19One pot wonder.
03:20Exactly.
03:22Nina, you talk about cooking when you're on the road.
03:26And I've always thought, you know, what I would absolutely love is, you know how you have like the toiletries
03:32kit that you take away and it's like, I want little versions of like olive oil and salt and pepper
03:37and stuff and like a little set of tongs that I can use to cook in a hotel room or
03:40something like that.
03:41It's just, I find that without those basics, it's really hard to be able to cook.
03:47It is.
03:47I used to do that when I was, not so much now that I've started moving around for performances, but
03:54when I was studying and going interstate for competitions, I'd have a little travel pack of different condiments and those
04:01sorts of things that I'd travel around with me.
04:03I can't quite fit them in my suitcase anymore, but I wish I could do that one.
04:09I, I am an opera fan, but I feel like a bit of a fraud sometimes because when I go
04:15to the opera, I sometimes fall asleep.
04:19Totally.
04:19Is that it?
04:20Like, it's not because I don't like, it's not because I don't like the opera.
04:23I fall asleep watching the first 35 seconds of a TV show that I'm really looking forward to.
04:27Like, it's not because, it's, it's, it's not you guys, it's me.
04:30No, I feel like it gives, you're sitting in a nice dark room, you're relaxed.
04:35I think it's not surprising that you might drift off because it's just, it sets, it turns your brain off.
04:42It just allows you to relax.
04:43I've more recently actually started to come to a, a, a, a position of peace with it where I'm like,
04:51you know what, if I'm this relaxed that I can just sort of, and I'm not like, I'm just sort
04:56of like, I'm in a nice kind of dreamlike state.
04:58And I'm like, maybe this is the effect that, that this is supposed to have on me.
05:02And I feel very good when I come out, not just because I'm well rested, but, but I do genuinely
05:06love going to the opera.
05:08It's a beautiful place to go.
05:09It's a lifetime experience, is it?
05:11I actually think opera is a little bit like sport, you know, in a way.
05:15And that's, that sounds like a weird thing to say, but in the same way with sport, like you've got
05:21to know who the teams are and you've got to know the story of the teams, like understanding like, oh,
05:26who wrote this?
05:27When did they write it?
05:27What is it about?
05:28Was the, what was the controversies about it?
05:30Like, it's a whole story.
05:31Yeah.
05:32Which, which I find really fascinating.
05:34Yeah.
05:34There's a lot of rich history that goes into creating these stories.
05:37But I think what you see now is a lot of companies are taking these really old history, drenched stories
05:44and making them quite modern.
05:45Yeah.
05:45Which I think in a sense is really quite cool.
05:48And it speaks to how strong the stories are, that they are still relevant now.
05:52Absolutely.
05:53Andy, you grew up in Indonesia.
05:56Yes.
05:56Born in Greece.
05:57Yeah.
05:57What was the most common dish that your parents cooked for you as a child?
06:07Mums always make this, like a brown butter fried rice.
06:11I wouldn't, you know, I wouldn't know it was brown butter now, but like before, I guess, it's just really
06:16cooked the butter out of it.
06:18So it really brings out the brown butter in the dish.
06:21Wow, that sounds amazing.
06:22It does.
06:23It's very good.
06:25So there's that, just one dish that mums always cook every time I go back home.
06:30I tend to ask her to cook that one more time.
06:33Just because, I guess, it's the love that she put into the dish, I guess, it brings out the flavour
06:38more.
06:39Absolutely.
06:39Yeah.
06:39You have those childhood memories of dishes that your parents made for you that you just, you know, it doesn't
06:44matter how old you get, you still like have, like that's when somebody was really caring for me.
06:48Yes, it is, yeah.
06:50I'll explain what I've done here because I've just kind of just been patting time because it's such an easy
06:54dish.
06:54I just chopped up some lap chong, Chinese sausage, carrot, capsicum, a bit of chicken.
07:00I'm going to put some peas in.
07:03Mmm.
07:04And this is just some basmati rice that I've rinsed.
07:10Curry powder.
07:12So this is sort of a spin on Singapore noodles, which is not a Singaporean dish.
07:17It's a Hong Kong dish with like the flavours of Singapore, which is basically curry powder.
07:21And in that case, rice noodles, but we're using basmati rice, which is like a long thin rice, which is
07:25a little bit like a rice noodle.
07:27So then some chicken stock.
07:31And because I think when you're cooking with rice and flavouring it, you've got to really kind of season it
07:37quite strongly.
07:38So even on top of the chicken stock, I'm going to put some powdered chicken stock as well.
07:42And then a little sprinkle of salt in there and then just mix that together.
07:47So we're really just trying to go as quickly as possible.
07:51And it really does not get any easier than that.
07:56Into the oven.
08:02Especially when you have a busy family, busy schedule, that's so convenient.
08:07Absolutely.
08:08This is, this is, the convenience of this is exactly what I'm looking for.
08:13So that's about 45 minutes in the oven there.
08:16What I will also do is just cut a little bit of cucumber.
08:21This is just my garnish now.
08:22I'm just, I'm in the end game.
08:24Oh, nice.
08:26That's so quick.
08:27Do you remember the moment, Nina, when you were like, oh, wow, this opera thing is for me?
08:33It was just before I started university and I was on a scholarship program with Opera Australia and we were
08:39doing a backstage tour.
08:40And there was, the opera at the theatre at the time was Love OM by Puccini.
08:45Beautiful.
08:46And we had a jump on of one of the understudies.
08:49So a jump on is when if the person who's normally singing that role has had to take a step
08:53away for sickness or whatever reason, their cover will come in and jump onto the role.
08:57And she was practising the blocking and making sure it was all good.
09:00And she said to us, hey, can you just sit in position so I have someone to act to?
09:04And there's a video somewhere that exists of me grinning up at the soprano who jumped on like an utter
09:10child, just the biggest beaming grin.
09:13And I remember looking out at the audience or the seats and going, oh, yeah, no, this is it.
09:17This is where I need to be.
09:18I want to do that.
09:19That's cool.
09:20Do you have to speak Italian?
09:23Preferably you can speak the languages for multiple reasons.
09:25For the honesty of being able to tell the stories and actually being able to act it truthfully, you do
09:32kind of need to know the syntax of the sentences and the nuances of the specific words being used.
09:39So, yeah, having the language definitely helps.
09:41So after 45 minutes, that's what we end up with.
09:47So I'm going to put this onto my serving plate.
09:52And I've used the lap chong sausage there just because that's something that I always have in my freezer.
10:01But you could use chopped up char siu or something like that, which is probably more of your Singapore noodle
10:07type thing.
10:10Is there any specific reason you choose basmati rice for dish dish?
10:14Well, just because it was more like noodles, you know, like, but also I think basmati rice, when you're baking
10:23something like this, it's very forgiving.
10:25Like you don't end up having a lot of problems with the rice being too gluggy, I guess, with that.
10:30So I've got some spring onion and some coriander and then some fried shallots.
10:39And that is baked Singapore rice.
10:47To me, something that is this easy has no right to taste this good.
10:52I love the flavour of that sausage.
10:54It's really lovely.
10:55The sweetness on the lap chong, yeah.
10:57I agree.
10:58When we return, Andy and Nina will get rice to it.
11:13Welcome back to The Cook-Up.
11:14Tonight we are making things rice and quick with chef Andy Wirrier and soprano Nina Korba.
11:19Andy, what's your dish?
11:20We're making some sambal chicken with fragrant rice and wrapped banana leaf.
11:24Beautiful.
11:25And Nina, what are you making?
11:26Quick and easy Hainese chicken and rice.
11:28Love it.
11:36Nina, what are we frying off in there?
11:38All the aromatics.
11:40So you've got your garlic, your ginger and your spring onion as well.
11:44Beautiful.
11:45So these aromatics, you're frying them off and then you're going to take some of them out?
11:49Right.
11:51Because, I mean, preaching to the chef, you don't want to overcook your garlic and your onion.
11:57Otherwise, it's just going to, yeah, it can make things a bit too bitter.
12:00Absolutely.
12:01I'm going to make sure my heat's not too bitter.
12:03And so that's going to be the...
12:04That's going to be the base of our sauce.
12:06That's the base of the sauce.
12:06And that's super cool.
12:08Because one of the things that people have an issue with with Hainese chicken and rice is, like, the sauce
12:12is quite important.
12:14Yeah.
12:14But they can be the labour-intensive part.
12:16The actual chicken and the rice part is not hugely labour-intensive.
12:20No, not really.
12:20It does come together quite quickly.
12:22And if I'm being super-duper lazy, you can chuck everything in the rice cooker.
12:27So you skip the browning-off step with the rice and all of that sort of thing.
12:32And you can go straight in with putting the aromatics there.
12:34That's what I just did.
12:35Exactly.
12:37There is no judgement here.
12:38It's taken a leaf out of your book.
12:39Great, great shortcuts.
12:41I can tell watching you cook this that this is something that you enjoy cooking.
12:44Yeah, I do.
12:46I love cooking.
12:47It's a nice way to...
12:49It's showing people around you that you care.
12:51It's how you show love for people, right?
12:52I completely agree with you.
12:54Like, it is such an important practical, physical way of showing that you care, rather than just saying words.
13:01Like, nobody does this for you unless they care about you, you know?
13:04I think I'm kind of happy with where that's at.
13:07So stock and stuff goes in, and then we'll see where we get to.
13:10Yeah.
13:10Cool.
13:12Okay, Andy.
13:13Yes.
13:13What's happening in the pan?
13:15So I've got our shallot, onion, garlic, ginger, galangal, just to be ready for the sambal.
13:21Is that turmeric there as well?
13:22It is turmeric and candlenut, yes.
13:25Ready to be blended in together with the tomatoes before we put it back into the pan.
13:29Oh, very cool.
13:30Yes.
13:31So this is like toasting off the sambal ingredients before you blend it.
13:36Yeah, it's softened enough, and then it brings out the aromats as well out of all the ingredients from the
13:42pans.
13:45Indonesian cooking has a huge number of sambals.
13:49How important are sambals to Indonesian food?
13:51I think sambal is almost like the bread and butter for Indonesia.
13:54Yeah.
13:54So it will be sambal and rice for us.
13:58It's quite important.
13:59I guess it really brings out the flavor.
14:01Like we have different sambal for different dishes.
14:04We have sambal for almost every protein, fish or prawn as well.
14:09So sambal is in almost every dishes in Indonesia, really.
14:14Right.
14:15Yeah.
14:15I think this is something that people don't often kind of get about a lot of the cuisines throughout Asia.
14:23And it's like a pickle or a chutney in Indian food or Sri Lankan food or a sambal in Indonesian
14:31food.
14:32They're so important for how you experience the dishes.
14:37We like, you know, if you're learning about American food and you learn how to make a hamburger,
14:41but you don't put any ketchup on it, you know?
14:42That's correct.
14:43Yeah.
14:44I think with that, it's kind of like incomplete in a sense.
14:47Yes.
14:48Like you say, sambal really brings the dishes together, brings the heat.
14:52I remember growing up, if we eat really slow, my mum would sneak in some sambal in there.
14:58So the kids would eat a bit faster.
15:00Really?
15:01Yeah.
15:01They do that.
15:02So we started young.
15:04Can I smell this?
15:04Yes, of course.
15:05Oh, it smells great.
15:06So right now we put it back on the pot.
15:08We just want to cook it off a little bit.
15:10Yeah.
15:10And mix it separate before we put the chicken in.
15:13Right.
15:13I'm going to add the lemongrass, bay leaf and a couple of lime leaf as well.
15:18Oh, beautiful.
15:20Oh, this looks fantastic.
15:21You can even see the oil starting to separate away from the sambal already.
15:24Yeah.
15:24It shows that the sambal slowly start cooking off and the moisture is gone.
15:28So we're almost ready to put the chicken in before assembling.
15:31I can't wait to see how this looks.
15:33You know, this is about rice.
15:35And you're going to wrap it up with rice and chicken.
15:38It looks exciting.
15:39Yes.
15:41Okay, Nina.
15:42So chicken, you've seasoned that salt and pepper.
15:43Yes.
15:44And that's going on.
15:45Yeah.
15:45Now that it's come up to a bit of a simmer, it's quite quick.
15:48This, like, I can see how doing this in a rice cooker would be absolutely brilliant
15:53for time saving.
15:55Definitely.
15:55So we just leave that, cover it, leave it alone, let it do its thing.
15:59Amazing.
16:00And then this is what is really exciting me, actually.
16:03This is the bit that I'm scared of, honestly.
16:05Because I don't measure this.
16:07It's just kind of a...
16:08I actually don't think you can measure things like this, because just in the same way that
16:12Andy's making his sambal over there, the sauce like this, what sauces do is provide seasoning,
16:17and seasoning is all about taste.
16:19So if you taste it and it doesn't feel right, you've got to adjust the seasoning.
16:22And then you go again, yeah.
16:23Because different brands of vinegar will be different, different brands of soy sauce
16:26will be different.
16:27It's all different.
16:28So you've got to, you know, measure with your heart, as they say.
16:32Yes.
16:33Oh, jeez.
16:34See, how can I defer to the master?
16:37See whether I like you have an opinion on it.
16:39Oh, well, let's taste it.
16:40You know, let's...
16:43And it really is, I think when it comes to tasting these things, it really is personal
16:47preference, you know.
16:48It's, um...
16:50Yeah, that's delicious.
16:51Absolutely delicious.
16:52Groovy.
16:52Thanks.
16:53Well, there we go.
16:53That's pretty easy.
16:54Well, that's going to be ready in a bit.
16:55Yeah.
16:55That's going to go on top of it.
16:56I cannot wait to try.
16:58Okay.
17:00Andy, okay, this is the part that I was trying to work out how this is going to happen.
17:05So I've just got all the cooked rice, and then I've just added some lemongrass.
17:10Oh, okay.
17:11That's where the fragrance is going to come in when we grill it.
17:14We've got some finely chopped of lime leaf as well.
17:17Oh, beautiful.
17:18Yeah.
17:18So it's a little bit like, I don't know, nasi kerabu or something.
17:21That's correct.
17:21Yeah, okay.
17:22Yes, yes, it's nasi kerabu.
17:24So I put some of the dried shrimp that's been toasted, just for the umami in there.
17:29Oh, okay.
17:29Dried shrimp.
17:30Yes.
17:30Oh, cool.
17:31And we've got some lemon balm basil as well to be tossed in there with the rice before we're
17:37assembling.
17:37Oh, beautiful.
17:38Mix it in together.
17:39Oh, this is kind of cool.
17:40I like this.
17:42It's very interesting.
17:43Yeah.
17:43So you got some banana leaf?
17:45Yes, we got some banana leaf.
17:47I just tossed it lightly, so it's softened a little bit.
17:50Yep.
17:50And now we're going to assemble it together.
17:53So we've got the rice at the bottom.
18:00And I'll put the chicken on top of it before I wrap it all together.
18:03Here you go.
18:04Thank you so much, Adam.
18:06I'll hold the pan.
18:07Beautiful.
18:11This is such a cool dish.
18:13Is this a traditional dish or is it something that you've made up?
18:17It is traditional.
18:18Yeah.
18:19We, in back home, there's a lot of shop, street store that would have this kind of rice kind
18:24of ready to go for, they bring it to the schools.
18:29Mostly they use this rice or they also use some banana rice.
18:33Yeah.
18:33So I just fold it together like this.
18:35Oh, nice and easy.
18:37Once you, like, put the heat on the banana leaf, it really does stop it from being...
18:43Broken.
18:44Yeah.
18:44And being a bit more fragile, is it?
18:46And then this whole thing gets grilled.
18:48Yes, it is.
18:48Yeah.
18:49That's so cool.
18:49After the break, watch this rice go quickly and I'll answer a very rice Ask Adam question.
19:05Welcome back to a rice and quick night on The Cook-Up.
19:07Island Radio's Andy Wirrier and Opera Australia's Nina Korber are fast approaching the end of
19:12their recipes.
19:13Andy, how's it looking?
19:14Yeah, really good.
19:15Oh, that is looking really good.
19:16And Nina, so is this.
19:18Now, moment of truth.
19:20Let's see if this does do what I want it to do.
19:25Please.
19:26Hey!
19:27There you go.
19:29There we go.
19:30I think people get, you know, as someone who's grown up on honey and chicken rice, having
19:34like the skin of the chicken, not brown and crisp, but actually soft and gelatinous.
19:42I absolutely love it.
19:43And I think sometimes chicken skin being crisp and brown, is it slightly overrated?
19:49Can I say that?
19:50Is that rude to say?
19:50I think for this dish, totally fine.
19:52Yeah, I agree too.
19:53Not the goal.
19:54And then this is our sauce.
19:57And then with the chilli oil, I'll be completely honest, I choose whichever chilli oil happens
20:03to be in the fridge at the given time.
20:04So, depends on your level of spice tolerance.
20:07Yeah.
20:07But if you want to go for it, go for it.
20:09I always use the most mild, because then I get to use more chilli oil.
20:12Yes.
20:13Very good.
20:14You go for the flavour.
20:15Yeah.
20:15And then it'll razzle-dazzle.
20:16Ta-da!
20:18Amazing!
20:19Andy, this looks so cool.
20:21Yes, it is coming along, isn't it, Adam?
20:24And that's it.
20:25That's it.
20:25You just open up and you go for it.
20:27Yes.
20:28Oh, beautiful.
20:29Beautiful.
20:29I'm so into that.
20:31Sambal chicken and fragrant rice wrapped in banana leaves and quick Hainanese chicken rice.
20:43This looks great, Nina.
20:45It came out well.
20:47Very yummy.
20:49It's so juicy.
20:50Did I pass?
20:51Mm-hmm.
20:53Very delicious.
20:54The texture of the chicken is really, really lovely.
20:57The one thing I love is how, like, putting the vinegar into that sauce that makes it quite tart,
21:02once you put the chilli oil with it, it balances really well.
21:04Oh, it's almost like a vinaigrette or something.
21:05Yeah.
21:06It comes in.
21:06It's lovely.
21:08All right, Andy.
21:09I cannot wait to try.
21:10Mm.
21:12Oh, that's so yummy.
21:15It's got the beautiful texture of the raw lemongrass, but then also the fragrance of those aromatics.
21:21It's like the galangal and fresh turmeric.
21:23It has a very different aroma to the dried versions of things like that.
21:28Oh, yes.
21:28When it's fresh, I think the turmeric is really bright and vibrant.
21:32When it's dried, it's a bit shy in the flavour-wise, yeah.
21:36Great job, team.
21:38Well, I have an Ask Adam question here from Danielle.
21:41Hi, Adam.
21:41This is Danielle.
21:42I was wondering if you could tell me why some foods taste better at room temperature as opposed to straight
21:48from the fridge, like tomatoes or cheese, for example.
21:52I found even, like, the cheap kind of cheese tastes so much better when it's been sitting on the bench
21:57for a couple of hours rather than stone cold from the fridge.
22:03Thank you so much for the question, Danielle, and it's a really, really interesting one.
22:07So you've mentioned tomatoes and cheese.
22:09I think that you're spot on with those.
22:11They taste very, very different if you take them out of the fridge or if you have them at room
22:14temperature.
22:15Cheese is the big one for me.
22:17If I know I'm going to be having cheese, that's out of the fridge at least an hour or so
22:20beforehand because the texture of the cheese changes completely.
22:23Cheese is quite high in fat, and so obviously fats are solid and have various levels of solidness at different
22:29temperatures.
22:30So if it's straight from the fridge, something like your brie or your soft-scented cheeses is going to be
22:33really, really too firm and have none of that texture that you want.
22:37Tomatoes are a slightly different story.
22:39Tomatoes, when they're refrigerated, it reduces the enzyme activity that creates the fragrance of the tomatoes.
22:45So tomatoes in the fridge will have much less fragrance than tomatoes that are out of the fridge.
22:51That said, I'm not a stickler.
22:53I keep my tomatoes in the fridge because, to me, tomatoes are far more about texture than they are about
22:58tomato fragrance.
22:59So if you've got a nice firm tomato that's at room temperature, it's going to have a nice texture and
23:02a really nice fragrance.
23:04But if you have tomatoes that are ripe already, to me, they've got enough flavour to them, so it's better
23:10to have the texture of having them from the fridge.
23:12So I differ a little bit from people on that.
23:16Other things that I think where temperature plays a really important part, firstly, wine.
23:21You know, I like very chilled whites of certain varieties, but then I prefer them a little bit closer to
23:27room temperature for other varieties.
23:29Red wine is a slightly different story because generally it's at room temperature, but we're in Australia and in summer,
23:34when it's 30 degrees outside, room temperature can be a bit higher than you want to be drinking it.
23:37So I'll often put my red wine in the fridge just to chill it down a bit to a better
23:41drinking temperature.
23:42I think generally a lot of foods are better at room temperature than when piping hot, you know.
23:49Like if you're in Indonesia, if you're having like nasi padang or something and you've got all these dishes out
23:53there, they tend to be at room temperature.
23:55Or if you're hiding in these chicken rice, the chicken is generally at room temperature.
23:58And I have people saying, how do you heat it up?
24:00I'm like, I don't.
24:00I just like, it's at room temperature.
24:01It's actually nicer because the flavours have come together a little bit more.
24:05It's a little bit juicier because, honestly, because the juices have solidified a little bit more, so it tastes a
24:12bit juicier.
24:12So I actually like quite a lot of dishes to be at, not room temperature when I eat them, but
24:17maybe like coming down from, not just like cook it straight away and serve it, just let it sit there
24:22for a while and so let the flavours come together.
24:26Controversial one, oranges.
24:28See, I don't like oranges or citrus cold.
24:32I prefer them to be at room temperature, but then I know people who are like, an orange straight out
24:38of the fridge, nice and chilled is perfect.
24:40Where do you stand on oranges?
24:41I think it depends.
24:42It's a similar thing to you is, do you want the texture or do you want the flavour?
24:46Yeah.
24:47I'm from Queensland, so a nice chilled orange is never a bad thing.
24:51But flavour-wise, I do get having it at room temperature.
24:54Yeah, for me, I think I like it on the room temperature.
24:57It's a bit more sweeter.
24:58It's a bit more tangier.
24:59Yeah, and growing up, whenever you go to a Chinese restaurant, they always just serve it at the end of
25:03your meal, at room temperature.
25:05So it's always just something to go for, yeah.
25:08Well, this has been interesting and absolutely delicious.
25:12Thank you so much for your recipes, guys.
25:14Thank you for having us.
25:15I've always been known for my saying, a quick rice is a good rice.
25:18And we've really proven that tonight.
25:20If you want more of The Cook Up for more delicious food ideas, head to SBS Food on socials.
25:23I'm Adam Liao.
25:24Thanks for watching The Cook Up.
25:40Thanks for watching The Cook Up.
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