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MasterChef (US) - Season 16 Episode 2 - Auditions- Asia-Pacific (2)
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00:03¡Gracias!
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.
00:50Okay, tell them to say hi.
00:52Give me ten presser.
00:53One, two, three.
00:55Let's go.
00:56Great question is, does Asia-Pacific have America's next month?
01:00El sabor es delicioso, es el tipo de cosas que se preguntan por más de.
01:04Este es el gusto de la historia, la cultura, la familia.
01:08Tengo que decirle sí, porque eso ha hecho bien.
01:10Uno de los más expuestos es overcooked.
01:13Es un no de mí.
01:23¡Wow!
01:24Es un reloj.
01:26¿Es un reloj?
01:27¡Eres un reloj!
01:29¿Cómo?
01:30¡Increíble, bro!
01:31¡We're going to move our wedding picture and put that Master Chef trophy right into the center!
01:36¡Oh, my God! Is that the trophy?
01:37¡Yes! ¡That's yours!
01:41¡It'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 Master Chef kitchen.
01:55I think they're coming. Here they come! Here they come.
02:15¡Suscríbete al canal!
02:27We 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.
02:45That'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,
02:56then you will earn an apron and a chance to rep your territory in this incredible competition.
03:03Not to mention, you will give yourself a real shot at the title, the trophy.
03:10Yeah!
03:11And, of course, the grand prize of a quarter of a million dollars.
03:18Let's go!
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.
03:31Tonight, competing in the qualifying round is...
03:36Asia Pacific.
03:47This is truly a sprawling group.
03:50You've got every single one of those 48 incredible countries, from Afghanistan to Vietnam.
03:57Plus, let's not forget, Australia.
04:01We want to see dishes that look and feel restaurant quality.
04:06Dishes that represent your heritage and tell the story of home.
04:10Remember, you need a yes from all three judges to earn that apron.
04:15Okay, guys, you will have 45 minutes to cook your signature dishes tonight.
04:21Make every single second count.
04:23Now, all of you, the very best of luck, and we'll see you through those doors.
04:27Let's go.
04:29This is going to be exciting.
04:31Yes!
04:32Let's go!
04:33Time to play.
04:35Here we go.
04:36Woo!
04:37Asia Pacific.
04:39I love it.
04:40This should be exciting.
04:41It's going to be tasty.
04:41I've had some of the most incredible food, not just from Southeast Asia, but as far down as Australia and
04:46New Zealand.
04:47The street food is always something that is prominent.
04:49Absolutely.
04:50Humble, delicious, but fragrance beyond belief.
04:52And then, of course, in Asia, you have the Middle East.
04:55Those traditions that go back to the beginning of civilization.
04:57Big question is, does Asia Pacific have America's Next MasterChef?
05:05Aussie, Aussie, Aussie!
05:11My name is Lawrence, and I am from Kearney, Missouri, and I am representing Australia.
05:18I'm Aishu, I'm from Boston, Massachusetts, and I'm representing India.
05:23I was born in India.
05:24My parents brought me to the U.S. when I was one, and they gave me everything that they could
05:29so that I could live the American dream.
05:31This 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.
05:47Hi!
05:49What's your name, fella?
05:50Lawrence.
05:51Lawrence, I'm Joe.
05:52This is my friend Tiffany.
05:53Hello!
05:53I know that!
05:54How are you doing?
05:55We're doing really well.
05:56What is that?
05:56We're doing kangaroo.
05:58Kangaroo.
05:59Because you are from Australia.
06:01It's not hard to tell, is it?
06:02No, and you live where?
06:04Outside Kansas City.
06:05Kansas City, the barbecue capital of America.
06:08Absolutely.
06:09Come on, baby.
06:10And what's this?
06:11A mango sauce for it.
06:12How Australian can you get for a Midwestern dish?
06:15And who do you cook for at home?
06:16Every Saturday night, we have a dinner party, and for a few dollars each, you can come along and join
06:21us.
06:21Can we come, me and Tiff?
06:22As long as you're paying, yeah.
06:24What is the most difficult challenge, being an Australian living in the center of the United States of America?
06:30We have to be polite.
06:32We're not good at that.
06:33Australians are not good at being polite.
06:35That's true.
06:38Good luck.
06:39Good luck.
06:44Hi!
06:45Welcome back.
06:46How are you?
06:47Hi, Cheryl.
06:48Where are you from?
06:49North of Boston.
06:50North of Boston.
06:51North of Boston.
06:52Oh, this looks yummy.
06:52What is this?
06:53It's an orange cardamom olive oil cake.
06:56Ooh, all the right words.
06:57So is this traditional?
06:58Um, no.
06:59I think Indian sweets are great, but they're also very dense, and they can be very sugary.
07:04And that's not really my kind of dessert.
07:06This is your mom?
07:07This is my mom.
07:08Hi, mom.
07:08Does she agree with you kind of rewriting the book of Indian desserts?
07:11It may be.
07:12I've always been a little bit of a rebel Indian, you know?
07:15Okay.
07:15What other traditions did you grow up with?
07:17Yeah, well, another way that we learned about our culture aside from food was dance.
07:21I performed all over Florida, where I grew up.
07:50Oh, wow.
07:51Oh, wow.
07:51I love it.
07:52This all looks very, very delicious.
07:55I can't wait to taste it.
07:56Thank you so much.
07:56Play it up.
07:57Best of luck.
07:58Here we go.
08:01We're getting there.
08:01Back in the early 70s, I learned how to cook at a culinary school, but then gave it away
08:06so that I could get a nine-to-five job.
08:08But now I'm back in it.
08:10I am here at MasterChef to close that circle of life that says, you started as a cook, you
08:15ending as a cook.
08:17Five, four, three, two, one.
08:25The competition is tough.
08:26A lot of young people from all over the world looking around, I think I'm the oldest person
08:30in the room.
08:31So this would mean a lot to me to be able to come home with a white apron.
08:36My name is Lawrence, and I'm representing Australia.
08:38I have made Kansas City barbecue kangaroo with a mango sauce and passion fruit vinaigrette,
08:45coleslaw, and yucca fries.
08:47Now, let's get one thing clear.
08:48The kangaroo is incredibly difficult to get right.
08:51Yep.
08:52Shall we?
08:52Yeah.
08:52Let's do it.
08:54God, I can smell it from here.
08:55It smells delicious.
08:56Visually, please, what do you think?
08:58Yeah, it looks rustic, but there is a point where rustic kind of turns into something that
09:03looks like we're kind of rushing.
09:05Yeah.
09:06Hopefully, it's cooked to perfection.
09:08I certainly hope so.
09:09The temperature inside.
09:11It's going for rare.
09:11Rare.
09:12Once kangaroo is over medium rare, it's gone.
09:15Chewy.
09:16Right, let's get in there.
09:25So it's above rare.
09:26Yeah.
09:27And it's heading towards medium.
09:29Yeah.
09:30Sadly, there's no blood left in that.
09:38First 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.
09:47But the flavors are there.
09:48Let's get it absolutely clear.
09:49Now, Lawrence, to get your hands on apron tonight, you need three yeses.
09:52For me, it's a no to the master chef apron.
09:55I'm so sorry.
09:57Continue flying that Australian flag.
09:59Thanks, Lawrence.
10:00Thank you.
10:05I'm going to start plating in a second.
10:16All right.
10:20It's stuck to the bottom.
10:32All right.
10:46My cake, it kind of fell apart a little bit.
10:49There's only five aprons, and there's a lot of competition in the Asia-Pacific.
10:54I am so nervous.
10:56I want this apron so bad.
10:57I don't want to go home.
11:00I'm not doing it, Harry.
11:02I don't want to go home.
11:03All right.
11:05Good, good, Pam.
11:06You have 30 seconds.
11:09Go, go, go.
11:10What?
11:11Oh, my turn.
11:12Five, six, five, four, three, two, one.
11:23Good, good, good, good.
11:24Thank you.
11:25I did my best.
11:27I had a last minute struggle with getting out the cake
11:31And it's there, but it's messy
11:33Getting an apron means so much to me
11:35It shows me that I can really achieve the dreams that I go after
11:40And I really want to be able to show that to my children
11:43Hi
11:44Hello, come on in
11:46My name is Aishu, and I'm representing India
11:50I made for you an orange cardamom olive oil cake
11:54With a vanilla mascarpone cream, blood orange coulis
11:58And a pistachio 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
12:08I have three kids under three
12:09And I think life is more fun when you take the hard path
12:13Amazing
12:15First of all, there's the fragrance coming from here
12:17It smells delicious, let's get it absolutely clear
12:19It looks a little bit sort of rustic
12:20Almost like insufficient greasing of your mold
12:23Shall we try it?
12:26Put a little bit on
12:28That's super syrupy, look at that, sexy
12:31Oh shoot, I'll be honest
12:45It does taste better than it looks, except absolutely clear
12:48But it's moist and delicious
12:49Especially that fragrance from the chai
12:52Thank you
12:53A lot of times when people use cardamom, they go too far
12:56And 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
13:05And it would have balanced that cake
13:08This is like a home-style dessert delicious
13:11The mascarpone is a nice creamy contrast
13:13With the talent you have, you could be a real asset
13:15So my vote's a yes
13:17There are some things that you definitely have to work on
13:21But for me it's a yes
13:22So it's going to 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
13:34Because if that's what you can do with your influence across the dessert
13:39I'm so excited to see you and your element cooking savories
13:43It's a yes to the MasterChef apron
13:45Congratulations
13:46Thank you guys so much
13:48This has been a dream, seriously, and an honor
13:50Thank you
13:51Thank you
13:53Thank you
14:07Thank you
14:08Thank you
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
14:19And do something different
14:20Yeah
14:20Delicious
14:24All right
14:24You got it
14:27Let's go, let's go, let's go
14:29I'm Shampa, I'm from Brooklyn, New York
14:31And I'm representing Bangladesh
14:33My name is Fu Nguyen
14:34I'm from Irvine, California
14:35And 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
14:47I come from a very small fishing village
14:50Off 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
15:08Hello, how are you?
15:13Oh my god, hi
15:14Oh my goodness me, good to see you, first name is?
15:16Nice to meet you
15:17And first name is?
15:18Shampa
15:19Shampa, good to see you, this is your husband
15:21This is my husband
15:22Congratulations
15:22That smells good
15:23Thank you
15:24Really good indeed
15:25So tell me about the dish, what are you doing?
15:27Today we're doing a halibut buna 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
15:36So you are in danger of that fish going dry
15:38Yes
15:39Buna, so you're going down the sort of tomato gravy
15:41Yes
15:42Masala base, caramelized onions, ginger
15:44Yes, bro, 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
15:53Okay, thank you
15:54Give us some 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, Phu
16:02Good to see you, Phu
16:04Representing Vietnam
16:04Vietnam
16:05Yes, sir
16:05And I'll be honest with you, one of the most exce-
16:07Oh, Phu, Phu, Phu, Phu, Phu, careful
16:08Sorry, sorry, sorry
16:09Is it a race?
16:10No
16:10Do you want a race? Are you in a rush?
16:12I'm racing myself
16:13I'm racing myself
16:14Slow you down, Stu
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 sauce
16:22Wow
16:22It's all about the filling
16:23You're right, Chad
16:24So how are you going to elevate this thing? Where 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
16:43Don't cut those things
16:43Let's go
16:45Let's go
16:49Let'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 gotta start plating
17:06You're making a good time
17:07All right
17:08Oh, alhamdulillah, that rice is perfect
17:11It's okay, you got it, you got it
17:13Eight
17:13Eight
17:13Seven
17:14Six
17:14Killing it right now
17:16Four
17:16Three
17:17Five
17:19Two
17:20Three
17:22Two
17:22Two
17:23One
17:24One
17:26Three
17:26Two
17:36¡Gracias!
17:36Bienvenidos.
17:37Cuéntanos sobre el dish.
17:38Mi nombre es Phu.
17:40Soy de Irvine, California.
17:41Hoy, hice algunos de los caballeros,
17:43con un diálogo, con un diálogo,
17:46y un salado de caballero.
17:49Cuando emigratamos aquí a los Estados Unidos,
17:51la gente ayudó a mi familia establecer un trabajo,
17:54escuela para los niños,
17:55y mi madre quería agradecer a esas personas.
17:59¡Wow!
18:00Pero no tiene dinero en su pocket,
18:01así que hicimos los regalos,
18:03y nos entregamos a estos amigos.
18:05¿No?
18:06No.
18:07No, mi madre tiene dementia.
18:09¡Oh, sí!
18:10Y eso es por eso es importante para mí.
18:12¡Gracias!
18:14¡Gracias!
18:15¡Gracias!
18:16¡Gracias!
18:16¡Gracias!
18:18¡Gracias!
18:18¡Gracias!
18:19¡Gracias!
18:22¡Gracias!
18:22¡Gracias!
18:23¡Gracias!
18:34¡Gracias!
18:36¡Gracias!
18:47¡Gracias!
18:58¡Gracias!
19:00¡Gracias!
19:06¡Gracias!
19:07¡Gracias!
19:20¡Gracias!
19:22¡Gracias!
19:23¡Gracias!
19:23¡Gracias!
19:27¡Gracias!
19:28¡Oh, eso es dos yeses!
19:30¡iblemente!
19:30¡Era tiene tres!
19:32¡Vac���es!
19:35¡Gracias!
19:36el resto de pal目 de AHORA
19:39por acá
19:40eso es tremendo
19:40There'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 is not here to put this on.
19:54Woo!
19:56Congratulations, man.
19:57Thank you, chef.
19:58You've done yourself proud, your mother proud, and keep flying that Vietnamese flag high.
20:03Great job.
20:04Thank you.
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!
20:30So, 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 bunah with a side of fragrant rice and dal.
20:42I 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.
20:58But 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.
21:16Thank you.
21:17Shall we try it?
21:18Shall 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.
21:24That's just how we do it.
21:26This stuff is spicy.
21:27I'm going to wait for that later.
21:29Scaredy cat.
21:29Yeah, you are.
21:31He he.
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, the dal needs a touch more seasoning, if I'm honest.
21:52The hardest part here was definitely the fish, and it'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.
22:13Thank you.
22:13The rice is fluffy.
22:15The masala is appropriate.
22:16All those compliments aside, in a competitive region like Asia Pacific, is it good enough
22:23for an apron?
22:24So let's start with Gordon.
22:25It's beautifully executed.
22:26You have this feisty persona that has 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.
22:38I mean, it's stunning.
22:39So I have to say yes, because that's done well.
22:43Thank you.
22:43Interesting.
22:45Are you a real New Yorker?
22:46I'm a real New Yorker.
22:49Joe, you left New York 10 years ago, kids.
22:51Once a New Yorker, always a New Yorker.
22:53Exactly.
22:53I have one thing to say.
22:54I would say yes.
22:56Stop.
22:57Oh, my God.
22:58Congratulations.
23:00Great job.
23:01Stop.
23:01Thank you so much.
23:06It's okay, baby.
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.
23:21The 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.
23:28That's three aprons down.
23:30Only two to go.
23:32There's a lot of great cooks out there.
23:33Yeah.
23:33And it's a greater responsibility for us in selecting who we give these aprons to.
23:38It's a big responsibility this year.
23:52I'm going to try to push that lamb.
23:56That's going to be the last thing on the plate.
23:59I'm Jamie.
24:00I'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, or as we say in Maryland, Afghanistan.
24:10My name is Tony.
24:11I'm from Minneapolis, Minnesota, and I'm representing South Korea.
24:14I am making an elevated miso marinated ribeye with kimchi fried rice.
24:18I'm an adopted from South Korea, so I grew up having this on arrival day, the day that
24:21I came to America.
24:22My mom would whip up some delicious Korean food here, so this is kind of an elevated
24:26twitch 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
24:32of, and so I want to be able to share that with other Korean adoptees.
24:36Today I am making cobbly plow.
24:38It'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, so I'm really excited to share that with everyone here in
24:52the MasterChef kitchen.
24:53Yeah, it smells really nice.
24:54It's so beautiful.
24:55Oh, thank you.
24:57The food, too.
25:02One minute, babe.
25:03One minute.
25:04Oh, we're good.
25:06Love the colors.
25:08They're pretty.
25:09Three, five, four, three, two, one.
25:15Go!
25:19Thank you.
25:21Thank you.
25:26Welcome, young man.
25:27Please tell us your name, where you're from, and the heritage behind the plate.
25:31My name is Tony.
25:32I am from Minneapolis, Minnesota, and for today, I've made for you miso marinated ribeye
25:35with kimchi fried rice, and 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, it's 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.
25:52I am.
25:52You know, that doesn't really define me as a chef.
25:54What tempo are you going for?
25:55135, just to get a medium rare.
25:57But this is medium, already going to medium well.
26:10The rice is delicious.
26:11You've got that acidity and the heat from the kimchi.
26:14But I've got to take you to the task.
26:16The ribeye, one of the most expensive cuts, is overcooked and lacking that incredible sear
26:22that you need on the ribeye.
26:24Sadly for me, it's a no.
26:26I'm so sorry.
26:27Thank you.
26:28Thank you.
26:30Hi, my name is Iman, and I'm made for you.
26:33Coblee Palau.
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.
26:47I'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, very nice.
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 is saying it straight.
27:12You're just being honest.
27:14And I think people need a dose of honesty sometimes.
27:16And what's his excuse?
27:18Gordon is a sweetheart.
27:19He's America's sweetheart, even though he's British.
27:22Even though he's British.
27:24Yeah.
27:25All right, what 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.
27:30It feels sticky, unctuous, and everything you want from lamb.
27:34But how long do you cook it for?
27:35Probably 40 minutes.
27:37First spiced it, and then I seared it, and then I put it in the pressure cooker.
27:41It's a bit overcooked.
27:50For me, I love the chutney out of the rice.
27:52Lamb 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.
28:03Thank you, ma'am.
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.
28:24Do you need some tenderloving care?
28:25I'm different than you because I at least admit what's wrong with us.
28:29Wait a minute.
28:30How can we get a lot?
28:31It's a lot.
28:32I think I'm the most normal.
28:33Did you miss your therapist this morning?
28:44It looks so hot.
28:45Oh, yeah!
28:49Go, Fatma!
28:52Ooh.
28:53She measures with the heart.
28:55Thanks, guys.
28:56I'm doing with the heart.
28:57I'm doing with the heart.
28:58Well, let's go.
29:00Hey.
29:01Good evening.
29:02Good evening.
29:03And this, likewise, this is...
29:05Jamie, I'm Jamie.
29:06Nice to meet you.
29:06Jamie, welcome.
29:07Good to see you.
29:07And this is...
29:08These are my three best friends.
29:10Nice to see you.
29:11Please, good to see you.
29:12Tell me about the dish.
29:12What are you doing?
29:13I am making Malaysian-style wagyu beef skewers with 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, so I cook online.
29:28I 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.
29:352 million.
29:35That 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?
29:43Yes.
29:43Do not overcook that.
29:45Wagyu.
29:45I won't.
29:46Okay?
29:46Good luck, yes?
29:47Thank you so much.
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.
30:03Just seeing him when I was little with 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 because I had it at home all the time.
30:13Tell me when I have a minute.
30:15My sense of time.
30:16It's not good.
30:17One minute flat.
30:20Wow, that char.
30:22Oh my god.
30:24You got this, Jamie.
30:26One, four, three, two, one.
30:37I've achieved a lot in social media, but MasterChef is the one thing I need to prove myself that
30:43I can cook.
30:44But also, my dream is to open a food truck with my dad because I want to showcase Malaysian
30:50street food together.
30:52Hello, 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 with peanut sauce and coconut rice.
31:03My dad used to make this dish for me when I was younger using leftover chicken meat.
31:07And I wanted to elevate it by using some Wagyu.
31:10Yeah, you definitely elevated it.
31:12You just stuck $400 on there.
31:14Why Wagyu?
31:15So the Wagyu really fits the marinated Malaysian spices because it has more fat and less water
31:22content.
31:22So it ends up being really yummy.
31:24Shall we?
31:25Yeah.
31:25Let's go.
31:25Let's go.
31:27Please.
31:27I love the char that you have on the skewers.
31:31Rice looks great.
31:32Love a little pickle.
31:32Like, honestly, this is a beautiful plate of food.
31:35Thank you so much.
31:36Shall we?
31:36Yes.
31:37So 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 a good feeling, yeah.
31:44Wow.
31:45And then what have you got in the rice?
31:46It's cooked with coconut milk to give it that coconutty fragrance.
31:53This is definitely giving street food vibes in all the best kind of way.
31:58You elevated this plate in many ways from using the Wagyu, which I personally love.
32:03I mean, who doesn't love anxiousness?
32:07It's fatty in a really nice way with all of the rice and all the peanut and, like, all
32:11that 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.
32:24There's no two ways about that.
32:24It's authentic.
32:25It's delicious.
32:26From the first bite, 100% yes.
32:28Congratulations.
32:28Thank you.
32:30Oh, my goodness.
32:31Thank you.
32:32Put it on.
32:32Thank you.
32:33Oh, my gosh.
32:35Thank you so much.
32:38No matter what happens, we're there for a while.
32:43No!
32:45No!
32:48No!
32:50No!
32:51No!
32:53No!
32:53No!
32:54No!
32:56No!
32:56I got the eat fruit!
32:58I wanted to prove that my dishes not only look good, but they taste good.
33:01And I think I've done that, but I still have so much more to show.
33:04Yeah!
33:06No!
33:10Guys, we've got just one apron left tonight.
33:13Woo-hoo!
33:13All right.
33:14It's going to be a big decision.
33:15We've got to measure this one very carefully.
33:20Yes!
33:21Woo!
33:22Time?
33:2235.
33:23Thank you.
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, and I'm representing Pakistan.
33:31Woo-hoo!
33:32My name's Daniel.
33:33I'm 23, and I'm representing China.
33:35As 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.
33:47So then I started my campus' culinary club, because I really cared about making cooking
33:51and food more accessible for students.
33:52You got it.
33:53You got it.
33:54Yeah!
33:54Yeah!
33:56Woo-hoo!
34:0020 minutes.
34:0120 minutes?
34:02Yeah.
34:02Okay.
34:03I 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.
34:10I 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 with 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.
34:28Good evening.
34:28And welcome to MasterChef.
34:29Thank you, thank you, thank you.
34:31And first name is?
34:32Fatima.
34:32Fatima.
34:33Um, tell me, what are you cooking and 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, but for MasterChef I'm using lamb.
34:44The masala?
34:44Are you doing your own masala?
34:46I'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.
34:54I 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 one to ten?
34:59Ten.
35:00Ten, I love that.
35:01Ten, I love that.
35:02Twelve.
35:02Twelve?
35:04Fatima, the very best of luck.
35:05Pleasure meeting you.
35:05Thank you, thank you, thank you.
35:06Thank you so much.
35:10Nice.
35:10Good morning.
35:11How are you?
35:12I'm doing great.
35:13This is a kitchen, not a gym.
35:14Oh, well, that could be fun.
35:16I promise if your parents are here, I 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 done.
35:23This is your son?
35:24Yeah.
35:25I'm Shirley.
35:25Oh, Shirley, how 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.
35:32Dude, my three daughters are watching.
35:35Oh, my.
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, give me 10 press ups.
35:46Let's go.
35:4710, let's go.
35:481, 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, what are you doing?
36:00Yeah, so today I'm making a tofu ricotta ravioli with a mapua sauce
36:03and a rice quill.
36:04Tofu 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.
36:11So it's floral.
36:12It's exciting.
36:13It's hot.
36:13It's spicy.
36:14It's sweet.
36:15Tell 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.
36:21Yes.
36:21Thank you.
36:21Thank you.
36:26Nice.
36:26Time?
36:27540.
36:28There's 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.
36:43Go, Fatma!
36:45Don't fall, don't fall, don't fall, don't fall.
36:48Oh, my God.
36:51Yeah?
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