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Short filmTranscript
00:02Previously on MasterChef Global Gauntlet.
00:04Welcome, everyone, to the MasterChef Kitchen.
00:07Come on!
00:07The auditions began with Europe.
00:09Poland!
00:11I want to show how Greeks take care of America.
00:12As the first five white aprons were handed out.
00:15You are Spanish through and through.
00:17A resounding yes.
00:18For me, it's a yes.
00:19Thank you, thank you, thank you, thank you.
00:22Resulto is a tricky beast.
00:25I just died in April!
00:28Can't wait to see what the other territories have in store.
00:30It's going to be an amazing season.
00:33Tonight, it's time for another qualifying round.
00:36The auditions continue with Asia Pacific.
00:39I'm representing China.
00:40I'm representing Pakistan.
00:42For me, representing Vietnam on MasterChef.
00:44As more home cooks compete for a coveted white apron.
00:49My three daughters are watching.
00:50Tell them to say hi.
00:52Give me ten presser.
00:53One, two, three, let's go!
00:56The big question is, does Asia Pacific have America's next MasterChef?
01:00Flavor-wise, it's delicious.
01:02It's the kind of thing you'd be asking for more of.
01:04This tastes of history, culture, family.
01:07I have to say yes, because that's done well.
01:11One of the most expensive cuts is overcooked.
01:14It's a no from me.
01:23Wow!
01:24It's unreal.
01:26Isn't this wild?
01:27Look at this!
01:28Are you ready?
01:29I am excited, man.
01:30How about you?
01:30I'm dreaming, bro.
01:31We're going to move our wedding picture and put that MasterChef trophy right into the center.
01:36Oh, my God, is that the trophy?
01:37Yes, that's yours.
01:40Woo!
01:41It's a global season.
01:42I'm so excited to be a part of it.
01:45It's such an honor to represent Malaysia in an international season like this.
01:49I've got 69 years of experience, and I'm bringing everything to the MasterChef kitchen.
01:55I think they're coming.
01:56Here they come.
01:56Here they come.
01:57Let's go.
01:59Woo!
02:02Oh, my goodness.
02:08Woo!
02:12Oh, my goodness.
02:15How did you get up here?
02:16Okay.
02:16Let's go.
02:17Welcome back, everyone, to the qualifiers of MasterChef Global Gauntlets.
02:25Now, this season, we are celebrating the American melting pot and all the amazing cultures it holds.
02:33We've already given out five aprons to those incredible Americans with roots in Europe.
02:40Now, tonight, it's time for another qualifying round.
02:43Woo!
02:45That's right.
02:46Tonight, another territory we'll throw down in this global gauntlet.
02:52Now, if you are one of the strongest home cooks that we see tonight, then you will earn an apron
02:58and a chance to rep your territory in this incredible competition.
03:03Not to mention, you will give yourself a real shot at the title.
03:08The trophy.
03:10Yeah!
03:11And, of course, the grand prize of a quarter of a million dollars.
03:16Woo!
03:18Woo!
03:19Woo!
03:19Let's go!
03:19Woo!
03:20Right.
03:20The territory cooking tonight is known for its food that is love worldwide.
03:25Let me tell you, because their culinary techniques really do stand the test of time.
03:30Tonight, competing in the qualifying round is Asia Pacific.
03:43Woo!
03:44Woo!
03:45Woo!
03:46Woo!
03:47Woo!
03:47Woo!
03:47Woo!
03:48Woo!
03:48Woo!
03:48This is truly a sprawling group.
03:50You've got every single one of those 48 incredible countries from Afghanistan to Vietnam.
03:56plus let's not forget Australia we want to see dishes that look and feel restaurant quality
04:06dishes that represent your heritage and tell the story of home remember you need a yes from all
04:13three judges to earn that apron okay guys you will have 45 minutes to cook your signature dishes
04:20tonight make every single second count now all of you the very best of luck and we'll see you
04:26through those doors let's go this is gonna be exciting yes let's go time to play here we go
04:37Asia Pacific I love it this should be exciting it's gonna be tasty I've had some of the most
04:42incredible food not just from Southeast Asia but as far down of Australia New Zealand the street food
04:47is always something that is prominent absolutely humble delicious but fragrance beyond belief and
04:53then of course in Asia you have the Middle East those traditions that go back to the beginning
04:56of civilization the question is does Asia Pacific have America's next master chef
05:11my name is Lawrence and I am from Tani Missouri and I am representing Australia I'm Aishu I'm from Boston
05:20Massachusetts and I'm representing India I was born in India my parents brought me to the U.S. when I
05:26was one
05:26and they gave me everything that they could so that I could live the American dream this is my mom
05:32she's taught me everything about being Indian and I think that's a hard job to do when you're living far
05:38away from home
05:40let's get some kangaroo into this thing
05:49what's your name fella Lawrence Lawrence I'm Joe this is my friend Tiffany hello I know that
05:53how are you doing we're doing really well what is that we're doing kangaroo kangaroo with a
05:59because you are from Australia it's not hard to tell is it no and you live where outside Kansas City
06:05Kansas City the barbecue capital absolutely come on baby and what's this a mango sauce for it how
06:12Australian can you get for a Midwestern dish and who do you cook for at home every Saturday night
06:17we have a dinner party and for a few dollars each you can come along and join us as long
06:22as you're
06:23paying yeah what is the most difficult challenge being an Australian living in the center of the
06:29United States of America we have to be polite we're not good at that Australians are not good at
06:34being polite that's true good luck good luck
06:47where are you from north of Boston Boston oh this looks yummy what is this it's an orange cardamom
06:55olive oil cake oh all the right words so is this traditional um no I think Indian sweets are great
07:01but they're also very dense and they can be very sugary this is your mom this is my mom does
07:08she agree
07:09with you kind of rewriting the book of Indian desserts and maybe I've always been a little
07:14bit of a rebel Indian yeah well another way that we learned about our culture aside from food was
07:21dance I performed all over Florida where I grew up and I love dancing yeah we're gonna dance together
07:29all over the stage oh my goodness all right guys ready no I'm not you're gonna bend your knee and
07:38then
07:38you're gonna put your arm like that oh that's great that's it yeah where do we go yeah well that
07:47is one
07:52this all this all looks very very delicious I can't wait to taste thank you so much here we go
08:00we're getting there back in the early 70s I learned how to cook at a culinary school but then
08:06gave it away so that I could get nine-to-five job but now I'm back in it I am
08:10here at Master
08:11Chef to close that circle of life that says you started as a cook you ending as a cook
08:25the competition is tough a lot of young people from all over the world looking around I think
08:29I'm the oldest person in the room so this is this would mean a lot to me to be able
08:34to come home with
08:34a wide apron my name is Lawrence and I'm representing Australia I have made Kansas City barbecue kangaroo
08:42with a mango sauce and passion fruit vinaigrette coleslaw and yucca fries now let's get one thing
08:48clear the kangaroo is incredibly difficult to get right yep shall we yeah let's do it god I can smell
08:54it from here um it smells delicious um visually please what do you think yeah it looks rustic but
09:00there is a point where rustic kind of turns into something that looks like we're kind of rushing
09:04yeah hopefully it's cooked to perfection I certainly hope so the temperature inside it's going for rare
09:11rare once kangaroo is over medium rare it's it's gone chewy right let's get in there
09:25so it's above rare yeah yeah and it's heading towards medium yeah sadly there's no blood left in
09:31that
09:38um first off you have got one of the most difficult proteins to cook properly here tonight sadly for me
09:44it's a touch overcooked so it's a touch dry but the flavors are there let's get absolutely clear
09:48now Lawrence to get your hands on apron tonight you need three yeses um for me it's a no to
09:54the
09:54master chef apron I'm so sorry um continue flying that Australian flag thanks Lawrence thank you
10:05I'm gonna start plating in a second okay all right it's stuck to the bottom
10:36it's stuck to the bottom
10:46my cake it kind of fell apart a little bit there's only five aprons and there's a lot of
10:52competition in the Asia Pacific I am so nervous I want this apron so bad I don't want to go
10:58home
10:59go home got it guys you got it I'm not doing it very please that's right you should get them
11:05you have 30 seconds
11:09go go go go
11:22oh thank you I did my best I had a last-minute struggle with getting out the cake and it's
11:32there
11:32but it's messy getting an apron means so much to me it shows me that I can really achieve the
11:39dreams
11:39that I go after and I really want to be able to show that to my children hi hello come
11:46on in
11:47my name is a shoe and I'm representing India I made for you an orange cardamom olive oil cake
11:54with a vanilla mascarpone cream blood orange coolie and a pistachio crumble so you a Baker I started
12:01baking like maybe three or four years ago why not take the savory route I think I'm a perfect example
12:06of not taking the safer route I have three kids under three oh and I think life is more fun
12:12when
12:12you take the hard path amazing first of all there's the fragrance coming from here it smells delicious
12:17let's get it absolutely clear it looks a little bit sort of rustic almost like insufficient greasing
12:22of your mold shall we try it yeah put a little bit on that's super syrupy look at that sexy
12:41my shoe I'll be honest um
12:45it does taste better than looks except absolutely clear it's moist and delicious especially that
12:50fragrance from the chai thank you a lot of times when people use cardamom they go too far and this
12:57is enough to get your interest and make you go back in for another bite the only thing that you
13:03are
13:03missing here is a little more salt and it would have balanced that cake this is like a home style
13:09dessert delicious the mascarpone is a nice creamy contrast with the talent you have you could be a
13:15real asset so my votes yes there are some things that you definitely have to work on but for me
13:21it's
13:22a yes so it's gonna come down to Gordon would you say that your savory cooking is on par with
13:32your
13:32baking or better much better okay because if that's what you can do with your influence across the
13:38dessert I'm so excited to see you and your element cooking savouries it's a yes to the MasterChef apron
13:45congratulations thank you guys so much this has been a dream seriously and an honor thank you thank you
14:11it's a bold move to come with an olive oil cake she was just willing to come in and show
14:16us that she
14:17can think outside the box and do something different yeah delicious all right you got it
14:27let's go let's go let's go I'm Shampa I'm from Brooklyn New York and I'm representing Bangladesh my
14:33name is Fu Nguyen I'm from Irvine California and I'm representing Vietnam for me to be the one here
14:41representing Vietnam on MasterChef you're doing great you're doing great I come from a very small
14:49fishing village off the coast of Bangladesh seafood heavy dishes are something that we take pride in
14:55and of course it's not Bengali cuisine without masala spices I'm really excited to see how my Brooklyn and
15:02my Bengali roots come together in this dish well let's go man it smells good hello how are you oh
15:13my god
15:14oh my goodness good to see you first nice to meet you and first name is Shampa Shampa good to
15:19see
15:19this is your congratulations that smells good thank you really good indeed so tell me about the dish what
15:26you're doing today we're doing a halibut Buna with a side of fragrance and some basmati rice I love that
15:33idea it's a tough one to get right because there's no fat in the halibut so you are in danger
15:37of that
15:38fish going dry yes Buna so you're going down the sort of tomato gravy masala base caramelized onions
15:43ginger have I been to Bangladesh I think I've been there more times than you what you probably have
15:50you're coming up to nearly halfway just over 25 minutes to go give us some love everybody let's go
15:57you're doing good young man what's up chef how are you captain I'm doing well food food representing
16:04Vietnam Vietnam yes sir I'll be honest with you one of the most excited oh food food food food careful
16:08sorry sorry is it a race no do you want a race are you in a rush I'm really trying
16:12to get out I'm racing
16:13myself down down what's the dish today we're making a crispy Vietnamese shrimp crab and pork
16:20egg roll with a dashi dipping sauce wow it's all about the filling you're right so how you gonna
16:24elevate this thing where we go with it it's predominantly a pork filled egg roll that my
16:29mom made my mom is the true master chef in my house love that I wanted to apply the the
16:33seafood
16:34aspect to it as well right do you know what food means in Vietnam it means luck good luck let's
16:40go
16:42let's go let's go there's a lot of technical skills in making this dish don't break on the egg roll
16:57don't break on me if the egg rolls get cooked too long they can dry out so the dish in
17:02itself appears
17:02to be simple but there's a lot of complexity to it I gotta start plating you're making a good time
17:07all right oh alhamdulillah that rice is perfect it's okay you got it you got it killing it right now
17:15four three
17:17sit down great
17:18oh my god
17:36welcome tell us about the dish my name is phu I'm from Irvine California today I made some
17:42Vietnamese crab shrimp and pork egg rolls with a dashi dipping sauce and herb cabbage salad when we
17:49immigrated here to the United States people helped my family establish some work school for the kids
17:55and then my mom wanted to pay gratitude to those people wow but she had no money in her pocket
18:01so she
18:02made egg rolls and we delivered them out to these friends did you bring it with you no um sadly
18:08my mom
18:08has dementia oh and so that's why it's so important to me let's honor her by trying her recipe thank
18:14you shall we yep let's go right to the naked eye they look simple and a little bit pedestrian although
18:23this is a nice dish it's an egg roll is it enough so we'll have to see that will come
18:26through the taste
18:27shall we
18:35I have to say this tastes nothing like a spring roll that I've ever had in a restaurant
18:47all right food I have to say that this tastes nothing like a spring roll that I've ever had in
18:53a
18:56restaurant tastes nothing like I've ever had before this tastes of history culture family 100% yes for me
19:05wow sometimes I feel like your spring rolls in general can be just kind of one-dimensional yes
19:12it's crunchy but not juicy in the inside this is juicy like it's a really good bite and I'm talking
19:19about a bite in a spring roll which is kind of crazy to me that I'm saying this it's delicious
19:23and
19:24even the dipping sauce feels a bit elevated it's a yes for me thank you chef oh that's two yeses
19:29food
19:29so you need three what do you think Gordon what you've done with the ratio of the crab to the
19:38pork
19:39to seasoning is exceptional there's a position here that is absolutely tight bound beautifully but seasoned
19:45impeccably I thank you I suppose the problem I've got now is that your mother is not here to put
19:52this
19:53on congratulations but thank you you've got yourself proud your mother proud and keep flying that the
20:01Vietnamese flag hi great job thank you I feel amazing I feel so happy not only am I representing Vietnam
20:16but
20:17I'm also representing my mom's recipes I know confidently if she was here she'd be very proud
20:24let's go so welcome what is your name and what did you prepare for us my name is Champa I'm
20:34representing
20:35Bangladesh today I prepared for you a traditional halibut buna with a side of fragrant rice and dal I was
20:42born in Bangladesh and then I moved to Brooklyn when I was a few months old what does it feel
20:46like
20:46to be Bangladeshi and live in the city like New York New York runs on Bangladeshis man like we are
20:53such
20:53welcoming hospitable people Bangladeshi people are amazing they're some of the best cooks but you
20:59picked halibut halibut's a deep water fish very dense it can be dry it can be tough if you nailed
21:06it
21:06it could pay off so we take a look shall we visually looks elegant right I can smell it it's
21:13fragrant
21:13the masala the base looks very good indeed thank you shall we try it shall we um who's the chili
21:19for
21:19is that for Joe yeah it's for her I mean it's traditional you got to take a bite and then
21:23eat
21:24the food that's just how we do it this stuff is spicy I'm wait for that later scaredy cat yeah
21:29you are
21:38so tonight you need three yeses to get your hands on an apron um let's deal with the protein the
21:45fish is cooked beautifully yeah it's delicious and the rice is beautifully seasoned the only thing that
21:49pulls this dish down the dal needs a touch more seasoning if I'm honest the hardest part here was
21:53definitely the fish and it's just gorgeous um I tasted the sauce it was fabulous like there was spice
22:00richness that is a wonderful flavor yeah I'm so um shocked that the halibut is cooked the way it is
22:10it's like really really professionally cooked thank you the rice is fluffy the masala is appropriate
22:16all those compliments aside in a competitive region like Asia Pacific is it good enough for
22:23an apron so let's start with Gordon it's beautifully executed you have this feisty persona that is a lot
22:28more to give I think I do I have a lot I have a lot in me um for me
22:34it's a resounding yes I love the dish
22:37one yes I mean it's stunning so I have to say yes because that's done well thank you interesting
22:44you tell me are you a real New Yorker I'm a real New Yorker Joe you left New York 10
22:49years ago kids
22:50I'm a New Yorker always a New Yorker exactly I have one thing to say let's say yes
22:56stop oh my congratulations great job thank you so much
23:12I just didn't get this apron for me today I got it for all the Bangladeshi women like our moms
23:18our
23:18aunts our sisters everyone that always doubted themselves the ones that know how to cook this
23:23cuisine this one is for all of you delicious oh absolutely delicious yeah that's three aprons down
23:30only two to go there's a lot of great cooks out there yeah and it's a greater responsibility for
23:35us in selecting who we give these aprons to it's a big responsibility this year
23:55I'm gonna try to push that lamb that's gonna be the last thing on the plate
23:58I'm Jamie I'm from Queens New York and today I'm representing Malaysia hi my name is Iman I'm
24:05from Maryland I'm representing Afghanistan or as we say in Maryland Afghanistan my name is Tony I'm
24:11from Minneapolis Minnesota and I'm representing South Korea I am making an elevated miso marinated
24:16ribeye with kimchi fried rice I'm an adopted from South Korea so I grew up having this on arrival day
24:21the day that I came to America my mom would whip up some delicious Korean food here so this is
24:25kind
24:26of an elevated twist on something I had growing up at home being a Korean adoptee finding my identity
24:30through food is something that I'm really proud of and so I want to be able to share that with
24:34other
24:34Korean adoptees today I am making cobbly plow it's lamb with honey glazed carrots and herb chutney
24:40in of one culture what we do is we serve food on large platters it's a whole buffet I'm a
24:46buffet of a
24:47personality myself I don't fit on one small plate so I'm really excited to share that with everyone here
24:51in the MasterChef kitchen yeah it smells really nice it's so beautiful thank you the food too
25:01one minute babe
25:05love the colors
25:26welcome young man please tell us your name where you're from and the heritage behind the plate my
25:30name is Tony I am from Minneapolis Minnesota and for today I made for you miso marinated ribeye with
25:35kimchi fried rice and I'm representing South Korea excellent let's talk visuals first I'm drawn to the
25:41rice it looks crispy it looks really good the steak looks a little poached I'd love to have a steak
25:47with
25:47a little bit more of a crust on it and a sear you must be disappointed with that sear I
25:52am you know
25:52that doesn't really define me as a chef what tempo are you going for 135 just getting medium rare but
25:57this is medium already going to medium well
26:09the rice is delicious you got acidity and the heat from the kimchi but I'm going to take you to
26:15task the
26:16ribeye one of the most expensive cuts is overcooked and lacking that incredible sear that you need on the
26:23ribeye um sadly for me it's a no I'm so sorry thank you thank you thank you hi my name
26:31is Iman and I've made
26:32for you probably Palau it's lamb with a honey glazed carrots and herb chutney where did you get your love
26:38for cooking honestly cooking for me was my stress outlet through graduate school I have my PhD in
26:43sociology I'm not just here for the apron I'm here for the trophy I'm gonna be the first master chef
26:49from Afghanistan you have a family who do you cook for with oh absolutely yeah so actually my two-year
26:54-old
26:54daughter is obsessed with you chef Tiffany she's your biggest fan butter me up I like it
27:02so you're looking at the three of us can you do a brief sociological evaluation you know what Joe
27:07I think you get a wrong read you're just a nice east coast guy who's saying it straight you're just
27:12being honest and I think people need a dose of honesty sometimes what's his excuse
27:16Gordon is a sweetheart he's America's sweetheart even though he's British
27:22even though he's British yeah all right what do you think Gordon has a look listen
27:26Iman it smells good but you know true to test it needs to fall off that boat feels sticky
27:31anxious and everything you want from lamb but how long do you cook it for probably 40 minutes
27:36first spice it and then I seared it and then I put it in the pressure cooker it's a bit
27:41overcooked
27:49for me I love the chutney of the rice lamb is dry we have five aprons to give out for
27:54the whole
27:54reason the plate is actually quite good but a protein like that I can't let it pass so for me
27:59it's a no
27:59I apologize thank you thank you mom
28:12it's always sad to say no but gotta keep the standard super high this year if you can't nail
28:17the protein yeah no chance yeah what a shame now we don't have a sociologist which this group could
28:23use quite frankly do you need some time living I'm different than you because I at least admit
28:27what's wrong with us the most normal did you miss your therapist this morning
28:35you look so hot oh yeah
28:49go Fatma
28:53she measures with the heart
28:55I'm doing with the heart
28:57so let's go
29:01hey good evening good evening and this likewise this is Jamie I'm Jamie Jamie welcome good to see
29:07you and this is these are my three best friends nice to see you please good to see it tell
29:11me about the
29:12dish what are you doing I'm making Malaysian style Wagyu beef skewers with a coconut rice I really want to
29:18put
29:19Malaysian food on the map I love that a day job but when you're not cooking what are you doing
29:23full-time
29:24I am a cooking content creator so I cook online I also do live streaming how many followers you have
29:30now I think on all my platforms probably a little over 2 million that is incredible 2 million that is
29:35amazing well done I'm not here for followers I'm here to prove myself I'm here to prove that my food
29:40can taste good
29:42this smells amazing okay do not overcook that Wagyu I will okay good luck yes thank you so much
29:55let's go
29:56this dish is really important to me because my dad used to make it for me
30:00my dad is a big influence to my cooking just seeing him when I was little with
30:04this giant wok flames everywhere it feels like street food from Malaysia you
30:10don't even have to go to Malaysia to try because I had it at home all the time
30:12tell me when I have a minute my sense of time one minute flat wow that char oh my god
30:36I have achieved a lot in social media but MasterChef is the one thing I need to prove myself that
30:43I can cook but also my dream is to open a food truck with my dad because I want to
30:49showcase Malaysian street food together
30:51hello hello hello hello I'm Jamie I'm from Queens New York I'm Chinese Malaysian
30:57and today I have made Wagyu satay with peanut sauce and coconut rice my dad used to make this dish
31:04for me when I was younger using leftover chicken meat and I wanted to elevate it by using some Wagyu
31:14Wagyu
31:15so the Wagyu really fits the marinated Malaysian spices because it has more fat
31:20so less water content so it ends up being really yummy
31:24shall we yeah let's go let's go
31:27I love the char that you have on the skewers
31:30rice looks great love a little pickle like honestly this is a beautiful plate
31:34of food thank you so much shall we yes
31:36um so how long do you cook these for
31:38you know in Malaysia we don't really have a time in our head
31:42with my feeling yeah
31:44and then what have you got in the rice
31:46it's cooked with coconut milk to give it that coconutty fragrance
31:52this is definitely giving street food vibes in all the best kind of way
31:57you elevated this plate in many ways from using the Wagyu which I personally love I mean
32:03who doesn't love anxiousness
32:05um it's it's fatty and in a really nice way with all of the rice and all the peanut and
32:11like all that flavor
32:12um is really coming through
32:13it's a yes
32:15Joe please
32:16for me it's a resounding yes
32:19thank you so much thank you guys
32:21right flavor wise it's 100% there
32:23there's no two ways about that it's authentic it's delicious
32:25from the first bite 100% yes
32:27congratulations
32:29oh my god thank you
32:31put it on
32:32thank you oh my gosh
32:34thank you so much
32:38no matter what happens
32:39we're there for
32:49we're there for
32:50um
32:54oh
32:55I got to eat food
32:58I wanted to prove that my dishes not only look good but they taste good and I think I've done
33:01that but I still have so much more to show
33:03Yeah!
33:10Guys, we've got just one apron left tonight.
33:13It's going to be a big decision.
33:15We've got to measure this one very carefully.
33:19Yes!
33:21Time?
33:2235.
33:24You've got this.
33:25Keep it up.
33:25You've got time.
33:26You've got plenty of time.
33:26My name is Fatima.
33:28I'm from Chicago, Illinois, and I'm representing Pakistan.
33:31Whoop, whoop!
33:32My name's Daniel.
33:33I'm 23.
33:33And I'm representing China.
33:34As a Chinese person born in America, I really struggled with my identity.
33:38But food has always been a connection to that identity.
33:40I started cooking when I was around eight years old.
33:43And then while I was in college, I noticed so many students didn't know how to cook.
33:46So then I started my campus's culinary club because I really cared about making cooking
33:51and food more accessible for students.
33:52You got it.
33:53You got it.
33:53Yeah.
33:54Yeah.
33:54Good.
33:55Woo!
33:57Woo!
33:57Yay!
33:58Go, Dagmar!
34:0020 minutes.
34:0120 minutes?
34:02Yeah.
34:02Okay.
34:02I was born and raised in Karachi, Pakistan, and I moved to the U.S. when I was 15 years
34:07old.
34:07I really learned how to cook from my mom.
34:09I always watched her cooking in the kitchen.
34:11Her food brought so much joy to the people in her life.
34:14Oh, that smells really good.
34:15Yeah.
34:16And I wanted to recreate that in my life with my family and my children.
34:20I love the smell in the kitchen when my mom's making food.
34:23It smells good.
34:25Let's go.
34:26Good evening.
34:27Good evening.
34:28And welcome to MasterChef.
34:30And first name is?
34:31Fatima.
34:32Fatima.
34:34Nice to meet you, sir.
34:35I'm making a lamb sauce masala.
34:37It is from Pakistan.
34:39Originally, my mom used to make it with goat.
34:41Mm-hmm.
34:42But for MasterChef, I'm using lamb.
34:44Masala?
34:44Are you doing your own masala?
34:45I'm making a tomato-onion-based masala with all the traditional spices.
34:50And then I'm going to finish it with a hot honey glaze.
34:53Wow, wow, wow.
34:53I didn't get that last time I was in Pakistan.
34:55Hot honey glaze.
34:57How good is mom's cooking on a scale of 1 to 10?
34:5910.
34:5910.
35:00I love that.
35:0010.
35:01I love that.
35:0212.
35:0212.
35:04Fatima, the very best of luck.
35:05Pleasure meeting you.
35:05Pleasure meeting you.
35:06Pleasure meeting you.
35:06Thank you so much.
35:09Nice.
35:10Good morning.
35:11How are you?
35:12I'm doing great.
35:13This is a kitchen, not a gym.
35:14Oh, well, it could be fun.
35:15Honestly, if your parents are here, I tell them to dress you properly.
35:18Is this your brother or your dad?
35:20Dad.
35:21Yeah, you're young.
35:22I know you're young.
35:22This is your son?
35:24Yeah.
35:24I'm Shirley.
35:25How's Shirley?
35:25How are you?
35:26I can't believe I'm shaking hands with Chef Ramsay.
35:28I can't believe I'm standing here with your son half naked.
35:31Yeah.
35:32Honestly, dude, my three daughters are watching.
35:34Can you not get to tell them I say hi?
35:37Hold on.
35:38This is not a dating kitchen.
35:40It's a kitchen that is for cooking.
35:43Now that you're dressed in your gym kit, give me 10 press-ups.
35:46Let's go.
35:4610, let's go.
35:481, 2, 3, 4, 5, 6, 7, 8, 9, 10.
35:55Yes!
35:56Let's do it.
35:57Let's do it.
35:57Let's do it.
35:58There you go.
35:58All right.
35:59Tell me how to dish.
36:00What are you doing?
36:00Yeah, so today I'm making a tofu ricotta ravioli with a mapua sauce and a rice twill.
36:04A tofu ricotta ravioli.
36:06Mapua tofu is one of the first dishes my mom taught me how to make.
36:09That fragrance from those sesame peppers, so it's floral, it's exciting, it's hot, it's
36:13spicy, it's sweet.
36:14Exactly.
36:14Tell me about the raviolis.
36:15I'm making the ravioli by scratch.
36:17Got the dough resting right now, filling in the freezer.
36:19It's going to be amazing.
36:20Very best of luck, yes?
36:25Nice.
36:26Time?
36:27540.
36:28Just the honey.
36:29Right here.
36:32Oh my gosh.
36:38You're good.
36:39You're good.
36:39You're good.
36:40You're good.
36:41Yeah.
36:4190 seconds.
36:4290 seconds.
36:4290 seconds.
36:43Go Fatma!
36:44Don't fall, don't fall, don't fall, don't fall, don't fall.
36:48Oh my god.
36:50Got it, Daniel?
36:51Yeah?
36:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:05Let's go, Daniel!
37:09I'm so proud of you.
37:11I'm so proud of you.
37:12I'm so proud of you.
37:13I'm so proud of you.
37:14Go, Daniel!
37:16Hey, welcome, welcome.
37:19My name is Daniel, and today I made a tofu and ricotta ravioli with a mapo sauce and
37:23a rice twill, and I'm representing China.
37:25I made a lot of traditional Chinese food, but I really wanted to push myself this time,
37:29so I also love to make pasta, and I know Joe loves pasta.
37:32I do.
37:33I'm just kind of baffled that you're representing China with ravioli, but I'm ready for anything
37:38at this point.
37:39I mean a dumpling, essentially.
37:41It's great.
37:41It's an Italian dumpling.
37:42There's no more rules.
37:43My name is Fatma.
37:45I'm from Pakistan, and today I have made for you lamb chops masala with a hot honey glaze
37:50and braised onions.
37:52It smells good.
37:54Pretty good.
37:55This is one of those dishes where I feel like there's nowhere to hide.
37:58I only see meat, sauce, and a few onions.
38:02Yes, definitely.
38:03You know, so everything has to be mind-blowing.
38:07Definitely.
38:07I get that.
38:08You're scruffy, right?
38:10Yeah.
38:11These look elegant, and they're super thin around the outside here, which is lovely.
38:15But it's about the center of that ravioli.
38:18So tell me about the ratio of tofu and ricotta inside.
38:22So it's half tofu and half ricotta, because I tried many different, but I thought this offered
38:26the best texture and the best taste.
38:28What's the drizzle on top?
38:29The drizzle is the dobanjang oil, which is a fermented chili bean paste.
38:33It's like a Chinese bolognese.
38:36It is.
38:37It's what it reminds me of.
38:39Wow.
38:40How long did you cook them for?
38:41About six minutes.
38:43And the lamb chops are not cooked in the sauce.
38:46They're not cooked in the sauce.
38:47I just coated them in the sauce.
38:50Fatima, the masala is delicious.
38:53It's fragrant.
38:53It's rich.
38:54It's spicy.
38:55But it doesn't need the honey, especially when you made the masala that good.
39:00I'll be honest with you.
39:01Yes.
39:02I've got to take you to task on the lamb, because my lamb is actually undercooked.
39:05Um, I wish you'd use goat.
39:08I make it at home with the goat.
39:11Some dishes win or lose based on the choice of ingredients, and this was a poor choice.
39:16Okay.
39:17So for me, it's a no.
39:18Thank you, Fatima.
39:19Okay, thank you.
39:21Tofu can be unwanted sometimes.
39:23It's very hard to make it flavorsome, but you've whipped that ricotta beautifully.
39:28The ground pork, the sauce is delicious.
39:29It's bloody good.
39:31Well done.
39:32The little bit of that fermentation that's happening with the little spices is really
39:37nice.
39:37This is a very well-executed dish, Daniel.
39:40Thank you so much, Chef.
39:41So it's a yes for me.
39:43It's a yes?
39:45100%.
39:45All right.
39:47Come here a second.
39:48You got, you got, come here, come here.
39:49You got two yeses, and I'm still not sure.
39:52You speaking Italian?
39:55Let's just try it.
39:56You got to just say this, man.
39:56This pasta is very good.
39:59This pasta is very good.
40:02Very nice.
40:02Bravo.
40:03Bravo.
40:04Thank you so much, Joe.
40:05Thank you guys so much.
40:06Great job, Daniel.
40:07Pull up your pants.
40:08Oh, yeah.
40:12Let's go!
40:19He's got potential.
40:20He could be one of our heavy lifting stars on the Asia Pacific team.
40:25This is better than some of the pasta I've tasted in Italy.
40:27Delicious.
40:28Whoa!
40:30I really can't believe it.
40:31I mean, I've worked so hard for this moment, and I'm really grateful to be here.
40:35Oh, love you guys.
40:37Representing China, having my amazing family here, it really means everything to me.
40:40I'm so proud of you.
40:42What a territory.
40:43I think we've tasted some of the best food.
40:45It was the diversity and the energy.
40:48Yeah.
40:48I knew Asia Pacific would raise the bar, and it did.
40:51But you know Africa's coming in.
40:52Oh, Africa's going to be interesting.
40:54That's the one I'm most curious about.
40:55Two territories down, two more to go.
40:57Exciting.
40:59Next time on MasterChef Global Gauntlet, tonight is our third intense qualifiers round.
41:06The audition rounds continue.
41:08Woo!
41:09Smooth.
41:09I know it.
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