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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, say yes.
00:19Thank you, thank you, thank you, thank you!
00:21The result was a tricky beast.
00:24I just got an apron!
00:28Can't wait to see what the other territories have in store.
00:30It's gonna 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 I 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'll be asking for more of.
01:04This tastes of history, culture, family.
01:07I have to say yes, because that's done well.
01:10One of the most expensive cuts is overcooked.
01:13It's a no from me.
01:17Oh, wow.
01:24It is unreal.
01:26Isn't this wild?
01:27Look at this!
01:28Dude, are you ready?
01:29I am excited, man.
01:30How about you?
01:30I'm dreaming, bro.
01:31we're gonna move our wedding picture and put that master chef trophy right into the center
01:36is that the trophy yes that's yours it's a global season i'm so excited to be a part of it
01:45it's such
01:45an honor to represent malaysia in an international season like this i've got 69 years of experience
01:51and i'm bringing everything to the master chef kitchen i think they're coming here they come
01:56here they come let's go
02:16welcome back everyone to the qualifies of master chef 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 now
02:40tonight it's time for another qualifying round
02:45that's right tonight 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
02:59a chance to rep your territory in this incredible competition not to mention you will give yourself
03:05a real shot at the title the trophy yeah and of course the grand prize of a quarter of a
03:15million dollars
03:20right the territory cooking tonight is known for its food that is love worldwide let me tell you
03:26because their culinary techniques really do stand the test of time tonight competing in the qualifying
03:33round is asia pacific
03:47this is truly a sprawling group you've got every single one of those 48 incredible countries from
03:54afghanistan to vietnam plus let's not forget australia we want to see dishes that look and feel restaurant
04:05quality dishes that represent your heritage and tell the story of home remember you need a yes from
04:12all three 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 through
04:26those doors let's go this is gonna be exciting yes let's go time to play here we go asia pacific
04:39i love it
04:40this should be exciting it's gonna be tasty i've had some of the most incredible food not just from
04:44southeast asia but as far down as australia new zealand the street food is always something that is
04:49prominent absolutely humble delicious but fragrance beyond belief and then of course in asia you have the
04:54middle east those traditions that go back to the beginning of civilization the question is does asia
04:59pacific have america's next mastership
05:11my name is lawrence and i am from tane 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
05:25when i was one and they gave me everything that they could so that i could live the american dream
05:31this is my mom she's taught me everything about being indian and i think that's a hard job to do
05:37when you're living far away from home let's get some kangaroo into this thing
05:48hi what's your name fella lawrence lawrence i'm joe this is my friend tiffany i know that how are you
05:54doing we're doing really well what is that we're doing kangaroo kangaroo with a uh because you are from
06:00australia it's not hard to tell is it no and you live where outside kansas city kansas city the
06:06barbecue capital of america absolutely together come on baby and what's this um a mango sauce for
06:12it how australian can you get for a midwestern dish and who do you cook for at home every saturday
06:17night we have a dinner party and for a few dollars each you can come along and join us as
06:22long as you're
06:23paying yeah what is the most difficult challenge being an australian living in the center of united states
06:29of america uh we have to be polite we're not good at that australians are not good good luck
06:47where are you from north of boston north of boston boston oh this looks yummy what is this it's an
06:54orange cardamom olive oil cake oh all the right words so is this traditional um no
06:59i think indian sweets are great but they're also very dense and they can be very sugary
07:03that's not really my kind of dessert this is your mom this is my mom hi mom does she agree
07:08with you
07:09kind of rewriting the book of indian desserts and maybe i've always been a little bit of a rebel indian
07:14okay what other traditions did you grow up with well another way that we learned about our culture
07:20aside from food was dance i performed all over florida where i grew up wow and i love dancing
07:26it's like i kind of want to see it yeah we're gonna dance together all we're dancing you want to
07:31come
07:31on the stage oh my goodness come on all right guys ready all right i'm ready no i'm not you're
07:36gonna bend your
07:37knee and then you're gonna put your arm like that oh and back straight that's it yeah where do we
07:45go
07:52this all this all looks very very delicious i can't wait to taste it thank you so much
07:56best of luck here we go
08:00we're getting there back in the early 70s i learned how to cook at a culinary school but then gained
08:06it
08:06away so that i could get nine to five job but now i'm back in it i am here at
08:10masterchef to close that
08:12circle of life that says you started as a cook you're 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 this would mean a lot to me to be able to
08:34come home
08:34with a white apron my name is lawrence and i'm representing australia i have made kansas city
08:41barbecue kangaroo with a mango sauce and passion fruit vinaigrette coleslaw and yucca fries now let's
08:47get one thing clear the kangaroo is incredibly difficult to get right yep shall we let's do it
08:53god i can smell it from here um it smells delicious um visually please what do you think yeah it
08:58looks
08:59rustic but there is a point where rustic kind of turns into something that looks like we're kind of
09:04rushing yeah hopefully it's cooked to perfection i certainly hope so the temperature inside it's
09:11going for rare rare once kangaroo is over medium rare it's gone chewy right let's get in there
09:25so it's above rare yeah and it's heading towards medium yeah sadly there's no blood left in that
09:38um first off you have got one of the most difficult proteins to cook properly here tonight
09:43sadly for me it's a touch overcooked so it's a touch dry but the flavors are there let's
09:48get that absolutely clear now lawrence to get your hands on apron tonight you need three yeses um
09:52for me it's a no to the master chef apron i'm so sorry um continue flying that australian flag
09:59thanks thanks lawrence thank you i'm going to start plating in a second all right
10:20it's stuck to the bottom
10:31all right
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 ahead and i'm going to get it i'm going to get it i'm not doing it very free
11:04right i'm going to get them 30 seconds
11:23I had a last-minute struggle with getting out the cake, and it's there, but it's messy.
11:33Getting an apron means so much to me. It shows me that I can really achieve the dreams that I
11:40go after, and I really want to be able to show that to my children.
11:43Hi. Hello. Come on in.
11:47Right. My name is Aishu, and I'm representing India.
11:50I made for you an orange cardamom olive oil cake with a vanilla mascarapone cream, blood orange coulis, and a
11:58pistachio crumble.
11:59So are you a baker?
12:00I started baking, like, maybe three or four years ago.
12:03Why not take the savory route?
12:04I think I'm a perfect example of not taking the safer route. I have three kids under three, and I
12:10think life is more fun when you take the hard path.
12:13Amazing.
12:15First of all, there's a fragrance coming from here. It smells delicious. Let's get it absolutely clear.
12:19It looks a little bit sort of rustic, almost like insufficient greasing of your mold.
12:24Shall we try it?
12:25Yeah.
12:26Put a little bit on.
12:28That's super syrupy. Look at that. Sexy.
12:41Aishu, I'll be honest.
12:45It does taste better than it looks, except it's absolutely clear. It's moist and delicious, especially that fragrance from the
12:51chai.
12:53A lot of times when people use cardamom, they go too far. And this is enough to get your interest
12:59and make you go back in for another bite.
13:01The only thing that you are missing here is a little more salt, and it would have balanced that cake.
13:08This is like a home-style dessert delicious. The mascarpone is a nice, creamy contrast. With the talent you have,
13:14you could be a real asset, so my vote's a yes.
13:17There are some things that you definitely have to work on. But for me, it's a yes, so it's going
13:22to come down to Gordon.
13:28Would you say that your savory cooking is on par with your baking or better?
13:33Much better.
13:34Okay. Because if that's what you can do with your influence across the dessert, I'm so excited to see you
13:41and your element cooking savouries.
13:43It's a yes to the MasterChef apron. Congratulations.
13:47Thank you guys so much. This has been a dream, seriously, and an honor.
14:11It's a bold move to come with an olive oil cake.
14:14She was just willing to come in and show us that she can think outside the box and do something
14:19different.
14:20Yeah, delicious.
14:24All right.
14:25You got it.
14:27Let's go. Let's go. Let's go.
14:29I'm Shampa. I'm from Brooklyn, New York, and I'm representing Bangladesh.
14:33My name is Fu Nguyen. I'm from Irvine, California, and I'm representing Vietnam.
14:39For me to be the one here representing Vietnam on MasterChef.
14:46You're doing great. You're doing great.
14:48I come from a very small fishing village off the coast of Bangladesh.
14:52Seafood-heavy dishes are something that we take pride in.
14:55And, of course, it's not Bengali cuisine without masala spices.
14:59I'm really excited to see how my Brooklyn and my Bengali roots come together in this dish.
15:05Well, let's go.
15:08Man, it smells good.
15:11Hello.
15:12How are you?
15:13Oh, my God.
15:14Oh, my goodness.
15:15Good to see you.
15:15First name is?
15:16Hi. Nice to meet you.
15:17And first name is?
15:18Shampa.
15:19Shampa, good to see you.
15:19And this is your husband.
15:21This is my husband.
15:21Husband, congratulations.
15:22That smells good.
15:24Really good indeed.
15:25So tell me about the dish.
15:26What are you doing?
15:27Today we're doing a halibut bunha with a side of fragrant dal and some basmati rice.
15:32I love that idea.
15:33It's a tough one to get right because there's no fat in the halibut.
15:36Yes.
15:36So you are in danger of that fish going dry.
15:39Yes.
15:39Bunha.
15:40So you're going down the sort of tomato gravy, masala base, caramelized onions, ginger.
15:44Bro, have you been to Bangladesh?
15:45Have I been to Bangladesh?
15:47I think I've been there more times than you.
15:49What?
15:49You probably have.
15:50You're coming up to nearly halfway.
15:52Yes.
15:52Just over 25 minutes to go.
15:53Give us a love, everybody.
15:55Let's go.
15:56Whoo!
15:58You're doing great.
15:59Young man.
16:00What's up, chef?
16:01How are you, captain?
16:02I'm doing well.
16:02Phu.
16:03Phu.
16:04Representing Vietnam.
16:04Vietnam.
16:05Yes, sir.
16:05And I'll be honest with you, one of the most exce- oh, Phu, Phu, Phu, Phu,
16:08careful.
16:08Sorry, sorry, sorry.
16:09Is it a race?
16:10No.
16:10Do you want a race?
16:11Are you in a rush?
16:12You're trying to get out?
16:13I'm racing myself.
16:14Slow down, Phu.
16:15I'll slow down.
16:16What's the dish?
16:17Today we're making a crispy Vietnamese shrimp, crab, and pork egg roll with a dashi dipping
16:21sauce.
16:22Wow.
16:22It's all about the filling.
16:23You're right, Charles.
16:24So how are you going to elevate this thing?
16:25Where are we going with it?
16:26It's predominantly a pork-filled egg roll that my mom made.
16:29My mom is the true master chef in my house.
16:31Love that.
16:32I wanted to apply the seafood aspect to it as well.
16:35Right.
16:36Do you know what Phu means in Vietnam?
16:38It means luck.
16:39Good luck.
16:40Let's go.
16:41That's what we're talking about.
16:42Let's go.
16:42Don't cut those fingers.
16:44Let's go.
16:48Let's go.
16:50Let's go.
16:50Let's go, Asia.
16:54There's a lot of technical skills in making this dish.
16:56Don't break on me, egg roll.
16:57Don't break on me.
16:58If the egg rolls get cooked too long, they can dry out.
17:01So the dish in itself appears to be simple, but there's a lot of complexity to it.
17:05I got to start plating.
17:06You're making a good time.
17:07All right.
17:08Oh, alhamdulillah.
17:09That rice is perfect.
17:11Ten.
17:11It's OK.
17:12You got it.
17:12You got it.
17:15Killing it right now.
17:16Four.
17:17Three.
17:17You're doing great.
17:18Five.
17:19Oh, my God.
17:36Welcome.
17:37Tell us about the dish.
17:38My name is Fu.
17:39I'm from Irvine, California.
17:41Today, I made some Vietnamese crab, shrimp, and pork egg rolls with a dashi dipping sauce
17:46and herb cabbage salad.
17:48When we immigrated here to the United States, people helped my family establish some work,
17:54school for the kids, and then my mom wanted to pay gratitude to those people.
17:59Wow.
18:00But she had no money in her pocket, so she made egg rolls, and we delivered them out to these
18:05friends.
18:05Did you bring it with you?
18:06No.
18:07Sadly, my mom has dementia.
18:09Oh, I'm sorry.
18:10And so that's why it's so important to me.
18:12Let's honor her by trying her recipe.
18:15Shall we?
18:16Yep.
18:16Let's go.
18:18Right.
18:19To the naked eye, they look simple and a little bit pedestrian.
18:22Although this is a nice dish, it's an egg roll.
18:24Is it enough?
18:25So we'll have to see, and that'll come through 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.
18:57Tastes nothing like I've ever had before.
18:59This tastes of history, culture, family.
19:04100% yes for me.
19:05Wow.
19:07Sometimes I feel like your spring rolls in general can be just kind of one-dimensional.
19:12Yes, it's crunchy, but not juicy in the inside.
19:15This is juicy.
19:16Like, it's a really good bite.
19:18And I'm talking about a bite in a spring roll, which is kind of crazy to me that I'm saying
19:22this.
19:22It's delicious.
19:23And even the dipping sauce feels a bit elevated.
19:26It's a yes for me.
19:27Thank you, chef.
19:28Oh, that's two yeses, Fu.
19:30So you need three.
19:31What do you think, Gordon?
19:35What you've done with the ratio of the crab to the pork to the seasoning is exceptional.
19:41There's a position here that is absolutely tight, bound beautifully, but seasoned impeccably.
19:46Oh, thank you.
19:46I suppose the problem I've got now is that your mother's not here to put this on.
19:54Woo!
19:56Congratulations, buddy.
19:57Thank you, chef.
19:58You've done yourself proud, your mother proud, and keep flying that Vietnamese flag high.
20:03Great job.
20:10I feel amazing.
20:12I feel so happy.
20:14Not only am I representing Vietnam, but I'm also representing my mom's recipes.
20:21I know confidently if she was here, she'd be very proud.
20:24Let's go!
20:26Let's go!
20:30So, welcome.
20:31What is your name, and what did you prepare for us?
20:33My name is Champa.
20:34I'm representing Bangladesh today.
20:36I prepared for you a traditional halibut buna with a side of fragrant rice and dal.
20:41I was born in Bangladesh, and then I moved to Brooklyn when I was a few months old.
20:46What does it feel like to be Bangladeshi and live in a city like New York?
20:50New York runs on Bangladeshis, man.
20:53Like, we are such welcoming, hospitable people.
20:55Bangladeshi people are amazing.
20:57They're some of the best cooks, but you picked halibut.
21:00Halibut's a deep-water fish, very dense.
21:03It can be dry.
21:04It can be tough.
21:05If you nailed it, it could pay off.
21:06Shall we take a look?
21:07Shall we?
21:11Visually, it looks elegant, right?
21:12I can smell it.
21:13It's fragrant.
21:14The masala, the base.
21:15Looks very good indeed.
21:17Shall we try it?
21:17Shall we?
21:18Who's the chili for?
21:19Is that for Joe?
21:20Yeah, it's for her.
21:21I mean, it's traditional.
21:22You've got to take a bite and then eat the food.
21:25That's just how we do it.
21:26This stuff is spicy.
21:27I'll wait for that later.
21:29Scaredy cat.
21:29Yeah, you are.
21:38So tonight, you need three yeses to get your hands on an apron.
21:44Let's deal with the protein.
21:45The fish is cooked beautifully.
21:46Yeah.
21:47It's delicious.
21:47And the rice is beautifully seasoned.
21:49The only thing that pulls this dish down,
21:50the dal needs a touch more seasoning, if I'm honest.
21:52The hardest part here was definitely the fish.
21:54Yeah.
21:54It's just gorgeous.
21:56I tasted the sauce.
21:58It was fabulous.
21:59Like, there was spice, richness.
22:02That is a wonderful flavor.
22:04Yeah.
22:05I'm so shocked that the halibut is cooked the way it is.
22:10It's like really, really professionally cooked.
22:13The rice is fluffy.
22:14The masala is appropriate.
22:16All those compliments aside, in a competitive region like Asia Pacific, is it good enough for an apron?
22:24So let's start with Gordon.
22:25It's beautifully executed.
22:26You have this feisty persona that there's a lot more to give, I think.
22:30I do.
22:31I have a lot.
22:32I have a lot in me.
22:33For me, it's a resounding yes.
22:36Ooh.
22:36I love the dish.
22:37One yes.
22:37I mean, it's stunning, so I have to say yes, because that's done well.
22:43Interesting.
22:44Are you a real New Yorker?
22:46I'm a real New Yorker.
22:49Joe, you left New York 10 years ago, kids.
22:50Once a New Yorker, always a New Yorker.
22:52Exactly.
22:53I have one thing to say.
22:54No.
22:55I would say yes.
22:56Stop.
22:57Oh, my God.
22:58Congratulations.
23:00Great job.
23:01Thank you so much.
23:13I just didn't get this apron for me today.
23:15I got it for all the Bangladeshi women, like our moms, our aunts, our sisters, everyone
23:20that always doubted themselves, the ones that know how to cook this cuisine.
23:23This one is for all of you.
23:26Delicious.
23:26Oh.
23:27Absolutely delicious.
23:28Yeah.
23:29That's three aprons down.
23:30Only two to go.
23:31There's a lot of great cooks out there.
23:33Yeah.
23:33And it's a great responsibility for us in selecting who we give these aprons to.
23:38It's a big responsibility this year.
23:49You got it, babe?
23:50Come on, Tony.
23:55I'm going to try to push that lamb.
23:56That's going to be the last thing on the plate.
23:59I'm Jamie.
23:59I'm from Queens, New York.
24:01And today I'm representing Malaysia.
24:04Hi.
24:04My name is Iman.
24:05I'm from Maryland.
24:06I'm representing Afghanistan.
24:08Or as we say in Maryland, Afghanistan.
24:10My name is Tony.
24:11I'm from Minneapolis, Minnesota.
24:12And I'm representing South Korea.
24:13I am making an elevated miso marinated ribeye with kimchi fried rice.
24:18I'm an adopted from South Korea.
24:19So I grew up having this on arrival day, the day that I came to America.
24:22My mom would whip up some delicious Korean food here.
24:25So this is kind of an elevated twist on something I had growing up at home.
24:28Being a Korean adoptee, finding my identity through food is something that I'm really proud of.
24:33And so I want to be able to share that with other Korean adoptees.
24:36Today I am making cobbly plow.
24:39It's lamb with honey glazed carrots and herb chutney.
24:41In Avon culture, what we do is we serve food on large platters.
24:45It's a whole buffet.
24:46I'm a buffet of a personality myself.
24:48I don't fit on one small plate.
24:50So I'm really excited to share that with everyone here in the MasterChef kitchen.
24:53Yeah, it smells really nice.
24:54It's so beautiful.
24:55Aw, thank you.
24:56The food, too.
25:02One minute, babe.
25:03Yeah.
25:04That was good.
25:05Love the colors.
25:08That's pretty.
25:09Yeah.
25:09Six, five, four, three, two, one.
25:15Go!
25:26Welcome, young man.
25:27Please tell us your name, where you're from, and the heritage behind the plate.
25:30My name is Tony.
25:31I am from Minneapolis, Minnesota.
25:33And for today, I've made for you miso marinated ribeye with kimchi fried rice.
25:37And I'm representing South Korea.
25:39Excellent.
25:39Let's talk visuals first.
25:41I'm drawn to the rice.
25:42It looks crispy.
25:43It looks really good.
25:44The steak looks a little poached.
25:46I'd love to have a steak with a little bit more of a crust on it and a sear.
25:50You must be disappointed with that sear.
25:51I am.
25:52You know, that doesn't really define me as a chef.
25:54What tempo are you going for?
25:55135.
25:56Just to get a medium rare.
25:57But this is medium.
25:59Already going to medium well.
26:10The rice is delicious.
26:11You've got that acidity and the heat from the kimchi.
26:14But I'm going to take you to task.
26:15The ribeye, one of the most expensive cuts, is overcooked.
26:19And lacking that incredible sear that you need on the ribeye.
26:24Sadly for me, it's a no.
26:26I'm so sorry.
26:27Thank you guys.
26:30Hi, my name is Iman.
26:32And I've made for you.
26:34It's lamb with a honey glazed carrots and herb chutney.
26:37Where did you get your love for cooking?
26:39Honestly, cooking for me was my stress outlet through graduate school.
26:42I have my PhD in sociology.
26:43I'm not just here for the apron.
26:45I'm here for the trophy.
26:46Oh.
26:47I'm going to be the first master chef from Afghanistan.
26:50Do you have a family who you cook for?
26:52Oh, absolutely.
26:53Yeah.
26:53So actually, my two-year-old daughter is obsessed with you, Chef Tiffany.
26:56Oh.
26:57She's your biggest fan.
26:58Butter me up.
26:59I like it.
27:02So you're looking at the three of us.
27:03Can you do a brief sociological evaluation?
27:06You know what, Joe?
27:07I think you get a wrong read.
27:08You're just a nice East Coast guy who's saying it straight.
27:12You're just being honest.
27:13Right.
27:14And I think people need a dose of honesty sometimes.
27:16And what's his excuse?
27:17Tell him.
27:18Gordon is a sweetheart.
27:19He's America's sweetheart, even though he's British.
27:21America's sweetheart?
27:22Even though he's British.
27:24Yeah.
27:24All right.
27:25What do you think?
27:25Gordon, how's it look?
27:26Listen, Iman, it smells good.
27:28But, you know, true to test, it needs to fall off that bone.
27:30Feels sticky, anxious, and everything you want from lamb.
27:34And how long do you cook it for?
27:35Probably 40 minutes.
27:36First spice it, and then I seared it, and then I put it in the pressure cooker.
27:41It's a bit overcooked.
27:43Yeah.
27:50For me, I love the chutney out of the rice.
27:52The lamb is dry.
27:53We have five aprons to give out for the whole region.
27:55The plate is actually quite good, but a protein like that, I can't let it pass.
27:59So for me, it's a no.
28:00I apologize.
28:03Thank you, Mom.
28:12It's always sad to say no, but we've got to keep the standards super high this year.
28:16If you can't nail the protein, you've got no chance.
28:19Yeah.
28:19What a shame.
28:20Now we don't have a sociologist, which this group could use quite frankly.
28:23Do you need some tender living care?
28:25I'm different than you because I at least admit what's wrong with us.
28:29Us?
28:29Wait a minute.
28:30How can we get a us?
28:31I think I'm the most normal.
28:33Did you miss your therapist this morning?
28:44It looks so hot.
28:45Oh it's a yeah!
28:48Woo!
28:50Go Fatma!
28:52Ooh.
28:53She measures with the heart.
28:55She does.
28:56I'm doing with the heart!
28:58So let's go.
29:00Hey, good evening!
29:02Good evening!
29:03And this, likewise, this is...
29:05Jamie, I'm Jamie. Nice to meet you.
29:06Jamie, welcome. Good to see you.
29:07And this is...
29:08These are my three best friends.
29:10Nice to see you. Please, good to see you.
29:11Tell me about the dish. What are you doing?
29:13I am making Malaysian-style wagyu beef skewers
29:16with a coconut rice.
29:18I really want to put Malaysian food on the map.
29:20I love that.
29:22And Deja, when you're not cooking, what are you doing full-time?
29:24I am a cooking content creator,
29:26so I cook online. I also do live streaming.
29:29How many followers do you have now?
29:30I think on all my platforms, probably a little over 2 million.
29:34That is incredible, 2 million. That is amazing.
29:36Well done.
29:37But I'm not here for followers.
29:38I'm here to prove myself.
29:39I'm here to prove that my food can taste good.
29:42This smells amazing, okay?
29:43Do not overcook that, wagyu.
29:45I won't.
29:46Okay, good luck, yes?
29:47Thank you so much!
29:48Let's go!
29:54Thank you so much!
29:56This dish is really important to me
29:57because my dad used to make it for me.
30:00My dad is a big influence to my cooking.
30:03Just seeing him when I was little
30:04with this giant wok, flames everywhere.
30:07It feels like street food from Malaysia.
30:10You don't even have to go to Malaysia to try it
30:11because I had it at home all the time.
30:13Tell me when I have a minute.
30:15My sense of time is not good.
30:17One minute flat.
30:20Wow, that char.
30:22Oh my god.
30:24Let's go, Jamie.
30:24You got this, Jamie.
30:25You got this.
30:26Five, four, three, two, one.
30:37I've achieved a lot in social media,
30:39but MasterChef is the one thing I need
30:42to prove myself that I can cook.
30:44But also, my dream is to open a food truck with my dad
30:48because I want to showcase Malaysian street food together.
30:51Hello, hello.
30:53Hello.
30:54I'm Jamie.
30:55I'm from Queens, New York.
30:56I'm Chinese-Malaysian.
30:57And today I have made Wagyu Bissaté
31:01with peanut sauce and coconut rice.
31:03My dad used to make this dish for me
31:05when I was younger using leftover chicken meat.
31:07And I wanted to elevate it by using some Wagyu.
31:10You definitely elevated it.
31:12You just stuck $400 on there.
31:14Why Wagyu?
31:15So the Wagyu really fits the marinated Malaysian spices
31:19because it has more fat and less water content.
31:22So it ends up being really yummy.
31:24Shall we?
31:25Yeah.
31:25Let's go.
31:25Let's go.
31:27I love the char that you have on the skewers.
31:30Rice looks great.
31:31Love a little pickle.
31:32Like, honestly, this is a beautiful plate of food.
31:35Thank you so much.
31:36Shall we?
31:36Yes.
31:36So how long did you cook these for?
31:38You know, in Malaysia, we don't really have a time in our head.
31:42It's kind of like my feeling, yeah.
31:45And then what have you got in the rice?
31:46It's cooked with coconut milk
31:48to give it that coconutty fragrance.
31:53This has definitely given street food vibes
31:55in all the best kind of way.
31:58You elevated this plate in many ways
31:59from using the Wagyu, which I personally love.
32:03I mean, who doesn't love anxiousness?
32:07It's fatty in a really nice way
32:09with all of the rice and all the peanut
32:10and, like, all that flavor is really coming through.
32:14It's a yes.
32:16Joe, please.
32:17For me, it's a resounding yes.
32:19Thank you so much.
32:20Thank you, guys.
32:21Right.
32:21Flavor-wise, it's 100% there.
32:23There's no two ways about that.
32:24It's authentic.
32:25It's delicious.
32:25From the first bite, 100% yes.
32:27Congratulations.
32:29You got us all for Christmas.
32:31Put it on.
32:33Oh, my gosh.
32:34Thank you so much.
32:38No matter what happens,
32:40we're there for her.
32:56I got the eat fruit.
32:58I wanted to prove that my dishes not only look good,
33:00but they taste good, and I think I've done that,
33:02but I still have so much more to show.
33:04Yeah!
33:10Guys, we've got just one apron left tonight.
33:13Woo-hoo!
33:13Right.
33:14It's going to be a big decision.
33:15We've got to measure this one very carefully.
33:20Yes!
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.
33:27My name is Fatima.
33:28I'm from Chicago, Illinois,
33:29and I'm representing Pakistan.
33:31Whoop, whoop!
33:32My name's Daniel.
33:33I'm 23, and I'm representing China.
33:35As a Chinese person born in America,
33:37I really struggled with my identity,
33:38but food has always been a connection to that identity.
33:41I started cooking when I was around 8 years old,
33:43and then while I was in college,
33:44I noticed so many students didn't know how to cook.
33:47So then I started my campus' culinary club
33:49because I really cared about making cooking
33:51and food more accessible for students.
33:53You got it.
33:53You got it.
33:54Yeah.
33:54Yeah.
33:56Woo-hoo!
33:57Woo-hoo!
33:58Go, Fatima!
33:59Yeah!
34:0020 minutes.
34:0120 minutes?
34:02Yeah.
34:02Okay.
34:03I was born and raised in Karachi, Pakistan,
34:05and I moved to the U.S. when I was 15 years old.
34:07I really learned how to cook from my mom.
34:10I always watched her cooking in the kitchen.
34:12Her food brought so much joy to the people in her life.
34:14Oh, that smells really good.
34:16Yeah.
34:16And I wanted to recreate that in my life
34:19with my family and my children.
34:20I love the smell in the kitchen when I was making food.
34:23It smells good.
34:25Let's go.
34:26Good evening.
34:27Good evening.
34:28Hi, and welcome to MasterChef.
34:29Thank you, thank you, thank you.
34:31And first name is?
34:31Fatima.
34:32Nice to meet you, sir.
34:33Tell me, what are you cooking,
34:34and where does it originate from?
34:36I'm making a lamb chops masala.
34:37It is from Pakistan.
34:39Originally, my mom used to make it with goat,
34:42but for MasterChef, I'm using lamb.
34:44Masala?
34:44Are you doing your own masala?
34:46I'm making a tomato-onion-based masala
34:48with all the traditional spices,
34:50and then I'm going to finish it with a hot honey glaze.
34:53Wow, wow, wow.
34:54I didn't get that last time I was in Pakistan,
34:56hot honey glaze.
34:57How good is Mom's cooking on a scale of 1 to 10?
34:5910.
35:0010, I love that.
35:0110, I love that.
35:0212.
35:0212.
35:04Fatima, the very best of luck.
35:05Thank you, thank you.
35:06Pleasure to meet you.
35:06Pleasure to meet you.
35:06Thank you so much.
35:09Hey, good morning.
35:11How are you?
35:12I'm doing great.
35:13This is a kitchen, not a gym.
35:15Oh, well, look at me, both.
35:15Honestly, if your parents here,
35:17I'd tell them to dress you properly.
35:18Is this your brother or your dad?
35:21Dad.
35:21Yeah, you're young.
35:22I know you're young.
35:23This is your son?
35:24Yeah.
35:24I'm Shirley.
35:25How's Shirley?
35:26How are you?
35:26I can't believe I'm shaking hands with Chef Ramsay.
35:28I can't believe I'm standing here
35:30with your son half naked.
35:31Yeah.
35:32Honestly, dude,
35:33my three daughters are watching.
35:34Can you all get...
35:35Tell them I say hi.
35:37Hold on.
35:39This is not a dating kitchen.
35:40It's a kitchen that is for cooking.
35:43Now that you're dressed in your gym kit,
35:45give me 10 press-ups.
35:46Let's go.
35:4710, let's go.
35:471, 2, 3, 4, 5, 6, 7, 8, 9, 10.
35:55Yes!
35:56Yes!
35:56That's good.
35:57That's good.
35:58There you go.
35:59Right.
35:59Tell me how the dish we do.
36:00Yeah, so today I'm making a tofu ricotta ravioli
36:02with a mapo sauce and a rice tuile.
36:04A tofu ricotta ravioli.
36:06Mapo tofu is one of the first dishes
36:08my mom taught me how to make.
36:09That fragrance from those szechuan peppers,
36:11so it's floral, exciting, it's hot, it's spicy, it's sweet.
36:14Exactly.
36:14Tell me about the raviolis.
36:16I'm making the ravioli by scratch.
36:17Got the dough resting right now,
36:18filling in the freezer.
36:19It's going to be amazing.
36:20Very best of luck, yes?
36:25Nice.
36:26Time?
36:275.40.
36:28Just the honey.
36:29Honey's right there.
36:30Right here.
36:33Oh, my gosh.
36:38You're good.
36:39You're good.
36:39You're good.
36:40You're good, yeah.
36:4090 seconds.
36:4290 seconds?
36:4390.
36:4390.
36:43Go, Fatma!
36:44Don't, don't, don't, don't, don't, don't, don't.
36:46Don't, don't, don't, don't, don't, don't, don't, don't.
36:47Don't, don't, don't, don't.
36:48Oh, my God.
36:51Yeah.
36:539, 8, 7, 6, 5, 4, 3, 2, 1.
37:02Woo!
37:05Let's go, baby!
37:06Let's go!
37:08I'm so proud of you.
37:11I'm so proud of you.
37:14Let's go, Daniel.
37:16Hey, welcome, welcome.
37:19My name is Daniel, and today I made a tofu and ricotta ravioli with a mapo sauce and a rice
37:24twill, and I'm representing China.
37:26I 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, I'm just kind of baffled that you're representing China with ravioli, but I'm ready for anything.
37:38I mean, it's a dumpling, essentially, yeah.
37:41It's an Italian dumpling.
37:42There's no more rules.
37:44My name is Fatima.
37:45I'm from Pakistan, and today I have made for you lamb chops and masala with a hot honey glaze
37:50and braised onions.
37:52It smells good.
37:54It's pretty 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, you know, so everything has to be mind-blowing.
38:07Definitely, I 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,
38:16but 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 doubanjong oil, which is a fermented chili bean paste.
38:33It's like a Chinese bolognese.
38:36It is.
38:38It's what it reminds me of.
38:39Wow.
38:40How long did you cook them for?
38:42About 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.
38:54It's rich.
38:55It's spicy.
38:55But it doesn't need the honey.
38:58Especially when you made the masala.
39:00That good.
39:01I'll be honest with you.
39:02Yes.
39:02I've got to take you to task on the lamb, because my lamb is actually undercooked.
39:06We should 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.
39:21Tofu can be unwanted sometimes.
39:23It's very hard to make it flavorsome.
39:25But you've whipped that ricotta beautifully.
39:28The ground pork sauce is delicious.
39:30It's bloody good.
39:31Well done.
39:32The little bit of that fermentation that's happening with the little spices is really nice.
39:38This is a very well-executed dish, Daniel.
39:40Thank you so much, Chef.
39:42So, it's a yes for me.
39:43It's a yes?
39:45100%.
39:45All right.
39:47Come here a second.
39:48You got...
39:48You got...
39:48Come here.
39:49Come here.
39:49You got two yeses, and I'm still not sure.
39:53You speaking Italian?
39:55Let's just try it.
39:56You got to just say this, man.
39:57Questa pasta è molto buona.
40:00Questa pasta è molto buona.
40:02Very nice.
40:03Bravo.
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.
40:13Let's go!
40:19He's got potential.
40:21He 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.
40:28Delicious.
40:29Whoa!
40:30I really can't believe it.
40:32I mean, I've worked so hard for this moment, and I'm really grateful to be here.
40:35Oh, I love you guys.
40:36I love you.
40:37Representing China, having my amazing family here, it really means everything to me.
40:40So proud of you.
40:42What a territory.
40:43I think we've tasted some of the best food.
40:46It 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.
40:53Africa's going to be interesting.
40:54That's the one I'm most curious about.
40:55Two territories down, two more to go.
40:58Exciting.
41:00Next time, on MasterChef Global Gauntlet, tonight is our third intense qualifiers round.
41:06The audition rounds continue.
41:08Woo-hoo!
41:09Smooth.
41:10You know it.
41:11As the Africa Territory battles it out for the white apron.
41:14Round three, Africa.
41:16Could be the knockout punch.
41:17Woo!
41:17What am I doing?
41:19I burnt my leeks.
41:21The duck's cooked beautifully.
41:22It looks like something out of a mission-style restaurant.
41:25It's like nothing I've ever tasted before and kind of blowing my mind.
41:28Can I just be honest?
41:29It's good.
41:30This rice is overcooked, starchy.
41:34It doesn't have enough of that African flavor.
41:37Straight to the point.
41:38It's a no.
41:39This rice is overcooked, starchy.
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