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MasterChef (US) - Season 16 Episode 2 - Auditions- Asia-Pacific (2)
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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-through.
00:17A resounding yes.
00:18For me to say yes.
00:19Thank you, thank you, thank you, thank you, thank you!
00:21The result is a tricky beast.
00:24I just died in April!
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'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.
01:28Dude, are you ready?
01:29I am excited man.
01:30How about you?
01:30I dream it bro.
01:31We're gonna move our wedding picture and put that MasterChef trophy right into the center.
01:36Oh my, 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
01:46in an international season like this.
01:49I've got 69 years of experience,
01:51and 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!
02:01Oh, no, goodness.
02:06You're awesome.
02:07Woo!
02:09Go.
02:10Go.
02:12Go.
02:13Go.
02:14Go.
02:15Go.
02:17Welcome back, everyone, to the qualifiers
02:20of MasterChef Global Gauntlets.
02:25Now, this season, we are celebrating
02:28the American melting pot
02:29and all the amazing cultures it holds.
02:32We've already given out five aprons
02:35to those incredible Americans
02:37with roots in Europe.
02:40Now, tonight, it's time
02:41for another qualifying round.
02:43Woo!
02:45Woo-hoo!
02:46That's right.
02:47Tonight, another territory will throw down
02:50in this global gauntlet.
02:52Now, if you are one of the strongest home cooks
02:55that we see tonight, then you will earn an apron
02:58and a chance to rep your territory
03:01in this incredible competition.
03:03Not to mention, you will give yourself a real shot
03:06at the title, the trophy.
03:10Yeah!
03:11And, of course, the grand prize
03:13of a quarter of a million dollars.
03:16Woo!
03:18Let's go!
03:20Right.
03:20The territory cooking tonight is known for its food
03:24that is love worldwide, let me tell you.
03:26Because their culinary techniques
03:28really do stand the test of time.
03:31Tonight, competing in the qualifying round
03:35is...
03:36Asia Pacific.
03:43Woo!
03:44Woo!
03:45Woo!
03:46Woo!
03:47Woo!
03:47Woo!
03:48This is truly a sprawling group.
03:50You've got every single one of those 48 incredible countries,
03:54from Afghanistan to Vietnam.
03:56Plus, let's not forget, Australia.
04:01Woo!
04:02We want to see dishes that look and feel restaurant quality.
04:06Dishes that represent your heritage
04:08and tell the story of home.
04:10Remember, you need a yes from all three judges
04:13to earn that apron.
04:15Oh.
04:16Okay, guys.
04:16You 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,
04:24and we'll see you through those doors.
04:27Let's go.
04:27Woo!
04:29This is gonna be exciting.
04:31Yes!
04:32Let's go!
04:33Time to play.
04:35Here we go.
04:37Woo!
04:37Asia Pacific.
04:39I love it.
04:40This should be exciting.
04:41It's gonna be tasty.
04:41I've had some of the most incredible food,
04:43not just from Southeast Asia,
04:45but as far down as Australia and New Zealand.
04:47The street food is always something that is prominent.
04:49Absolutely.
04:50Humble, delicious, but fragrance beyond belief.
04:53And 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!
05:10Got it, Aishu, got it.
05:12My name is Lawrence, and I am from Kearney, Missouri,
05:16and I am representing Australia.
05:18I'm Aishu, I'm from Boston, Massachusetts,
05:21and I'm representing India.
05:23I was born in India.
05:24My parents brought me to the U.S. when I was one,
05:26and 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,
05:34and I think that's a hard job to do
05:37when you're living far away 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.
06:00With a mango sauce.
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.
06:07Yes, absolutely.
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,
06:18and for a few dollars each, you can come along and join us.
06:21Can we come, me and Tiff?
06:22As long as you're paying, yeah?
06:24What is the most difficult challenge
06:26being an Australian living in the center
06:29of 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?
06:47Aishu.
06:48Where are you from?
06:49North of Boston.
06:50North of Boston.
06:52Oh, this looks yummy.
06:52What is this?
06:53It's an orange cardamom olive oil cake.
06:56Oh, 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,
07:02and 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.
07:07Hi, 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.
07:18Well, another way that we learned about our culture aside from food was dance.
07:21I performed all over Florida where I grew up.
07:24No way.
07:24Wow.
07:25And I love dancing.
07:27I kind of want to see it.
07:28Yeah.
07:28Are we going to dance together?
07:29Oh, we're dancing together.
07:30You want to come?
07:31On the stage?
07:32Oh, my goodness.
07:33Come on.
07:34All right, guys.
07:34Ready?
07:35No, I'm not.
07:36You're going to bend your knee, and then you're going to put your arm like that.
07:40Oh, I have to do that.
07:42And back straight.
07:43That's it?
07:44Yeah.
07:45Where do we go?
07:45Is this the dance?
07:46Yeah.
07:46Well, that is one move.
07:50Holy moly.
07:51This one.
07:52I love it.
07:53This 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.
08:02Back 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.
08:35My name is Lawrence, and I'm representing Australia.
08:39I 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?
08:52Yes.
08:52Let's do it.
08:54God, I can smell it from here.
08:55It smells delicious.
08:57Visually, please, what do you think?
08:58Yeah, it looks rustic, but there is a point where rustic kind of turns into something
09:03that looks like we're kind of rushing.
09:05Yeah.
09:06Hopefully it's cooked to perfection.
09:08I certainly hope so.
09:09The temperature inside.
09:11Going 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.
09:48Now, Lawrence, to get your hands on an apron tonight, you need three yeses.
09:52Um, for me, it's a no to the MasterChef apron.
09:55I'm so sorry.
09:57Um, continue flying that Australian flag.
09:59Thanks, Lawrence.
10:05I'm gonna start plating in a second.
10:06Okay.
10:16All right.
10:20It's stuck to the bottom.
10:32All right.
10:36It's stuck to the bottom.
10:40You got it, Dace.
10:41You got it.
10:42All right.
10:46We'll get it.
10:47My 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.
10:58I don't want to go home.
10:59Good.
11:00Got it, Dace.
11:00You got it.
11:01I'm not doing it very.
11:02Great.
11:05Good time.
11:0630 seconds.
11:09Go.
11:10Go.
11:10Go.
11:11I don't want to.
11:12Five, six, five, four, three, two, one.
11:22Good, good, good, good.
11:26I 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
11:39that I go after, and I really want to be able
11:42to show that to my children.
11:44Hi.
11:45Hello.
11:46Come on in.
11:47Great.
11:47My name is Aishu, and I'm representing India.
11:50I made for you an orange cardamom olive oil cake
11:54with a vanilla mascarapone 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.
12:18Let's get it absolutely clear.
12:19It looks a little bit sort of rustic,
12:20almost like insufficient greasing of your mold.
12:24Shall we try it?
12:25Yeah.
12:26Put a little bit on.
12:28That's super syrupy.
12:30Look at that.
12:30Sexy.
12:42I'll be honest.
12:45It does taste better than it looks,
12:47except it's clear.
12:48It's moist and delicious,
12:50especially that fragrance from the chai.
12:53A lot of times when people use cardamom,
12:55they 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
13:04is a little more salt.
13:06And 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,
13:14you could be a real asset.
13:15So my vote's a yes.
13:17There are some things
13:19that you definitely have to work on.
13:21But for me, it's a yes.
13:22So it's going to come down to Gordon.
13:24Um.
13:28Would you say that your savory cooking
13:30is on par with your baking or better?
13:33Much better.
13:34Okay.
13:35Because if that's what you can do
13:37with your influence across the dessert,
13:39I'm so excited to see you and your element
13:41cooking savories.
13:43It's a yes to the MasterChef apron.
13:46Congratulations.
13:47Thank you guys so much.
13:48This has been a dream.
13:49Seriously and an honor.
14:01This is going to be on MasterChef.
14:04Can you put it on me?
14:05Yeah.
14:12It's a bold move
14:13to come with an olive oil cake.
14:14She was just willing to come in
14:16and show us
14:17that she can think outside the box
14:19and do something different.
14:20Yeah.
14:21Delicious.
14:24All right.
14:25You got it.
14:27Let's go.
14:28Let's go.
14:29Let's go.
14:29I'm Champa.
14:30I'm from Brooklyn, New York,
14:31and I'm representing Bangladesh.
14:33My name is Phu Nguyen.
14:34I'm from Irvine, California,
14:35and I'm representing Vietnam.
14:39For me to be the one here representing Vietnam
14:42on MasterChef.
14:46You're doing great.
14:47You're doing great.
14:48I come from a very small fishing village
14:50off the coast of Bangladesh.
14:52Seafood-heavy dishes are something
14:54that we take pride in.
14:55And of course,
14:56it's not Bengali cuisine without masala spices.
14:59I'm really excited to see
15:01how my Brooklyn and my Bengali roots
15:03come together in this dish.
15:05Well, let's go.
15:08Man, this smells good.
15:11Hello.
15:12How are you?
15:13Oh, my God.
15:14Hi.
15:14Oh, my goodness.
15:15Good to see you.
15:16First name is?
15:16Nice to meet you.
15:17And first name is?
15:18Champa.
15:19Champa, good to see you.
15:19And this is your husband.
15:20This 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 buna
15:28with a side of fragrant dal
15:31and some basmati rice.
15:32I love that idea.
15:33It's a tough one to get right
15:35because there's no fat in the halibut.
15:36Yes.
15:36So you are in danger
15:37of that fish going dry.
15:39Yes.
15:39Buna.
15:40So you're going down
15:40the sort of tomato gravy,
15:42masala base,
15:43caramelized onions, ginger.
15:44Bro, have you been to Bangladesh?
15:46Have I been to Bangladesh?
15:47I think I've been there
15:48more times than you.
15:49What?
15:49You probably have.
15:50You're coming up
15:51to nearly halfway.
15:52Yes.
15:52Just over 25 minutes to go.
15:53Give us some love, everybody.
15:55Let's go.
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.
16:02Good to see you.
16:03Phu.
16:04Representing Vietnam.
16:04Vietnam.
16:05Yes, sir.
16:05I'll be honest with you.
16:06One of the most exciting...
16:07Oh, 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?
16:12I'm racing myself.
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
16:18Vietnamese shrimp, crab and pork egg roll
16:21with a dashi dipping sauce.
16:22Wow.
16:22It's all about the filling.
16:24You're right, chef.
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
16:28that 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
16:34to 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 fingers.
16:45Let's go.
16:48Let's go.
16:50Let's go, Asia.
16:54There's a lot of technical skills
16:55in 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,
17:00they can dry out.
17:01So the dish in itself appears to be simple,
17:03but 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, that rice is perfect.
17:11It's okay.
17:12You got it.
17:12You got it.
17:13Eight, seven, six, seven,
17:15killing it right now.
17:16Four, three, seven, six, seven,
17:18five.
17:25Oh, my God.
17:36Welcome.
17:37Tell us about the dish.
17:38My name is Phu.
17:39I'm from Irvine, California.
17:41Today I made some Vietnamese crab,
17:43shrimp, and pork egg rolls
17:44with a dashi dipping sauce
17:46and herb, cabbage, salad.
17:48When we immigrated here to the United States,
17:51people helped my family establish some work,
17:54school for the kids,
17:55and then my mom wanted to pay gratitude to those people.
17:59Wow.
18:00But she had no money in her pocket,
18:01so she made egg rolls,
18:03and we delivered them out to these friends.
18:05Did you bring her 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, let's go.
18:18Right, to the naked eye,
18:20they 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,
18:26and that'll come through the taste.
18:27Shall we?
18:35I have to say,
18:37this tastes nothing like a spring roll
18:39that I've ever had in a restaurant.
18:47All right, Foo.
18:49I have to say that this tastes nothing like a spring roll
18:53that I've ever had in a restaurant.
18:57It tastes 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
19:10can 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,
19:20which is kind of crazy to me that I'm saying this.
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, Foo.
19:30So you need three.
19:31What do you think, Gordon?
19:35What you've done with the ratio of the crab
19:38to the pork to the seasoning is exceptional.
19:41There's a position here that is absolutely tight,
19:43bound beautifully, but seasoned impeccably.
19:46Oh, thank you.
19:46I suppose the problem I've got now is that
19:50your mother's not here to put this on.
19:54Woo!
19:56Congratulations, man.
19:57Thank you, chef.
19:58You've done yourself proud, your mother proud,
20:00and 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,
20:17but I'm also representing my mom's recipes.
20:21I know confidently if she was here,
20:23she'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
20:39with a side of fragrant rice and dal.
20:42I was born in Bangladesh,
20:43and then I moved to Brooklyn when I was a few months old.
20:46What does it feel like to be Bangladeshi
20:48and 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?
21:07Yeah.
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?
21:18Shall 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 gotta 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.
21:38So 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,
21:54and 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.
22:13The rice is fluffy.
22:15The masala is appropriate.
22:16All those compliments aside, in a competitive region like Asia Pacific,
22:22is 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 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, so I have to say yes,
22:41because that's done well.
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.
22:51I'm a New Yorker, always a New Yorker.
22:53Exactly.
22:53I have one thing to say.
22:55It's a yes.
22:56Stop.
22:57Oh, my God.
22:58Congratulations.
23:00Great job.
23:01Stop.
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,
23:17like our moms, our aunts, our sisters,
23:19everyone that 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.
23:29That'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 greater responsibility for us
23:36in 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, my 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,
24:12and I'm representing South Korea.
24:14I am making an elevated miso marinated ribeye
24:16with kimchi fried rice.
24:18I'm an adopted from South Korea,
24:19so I grew up having this on arrival day,
24:21the day that I came to America.
24:23My mom would whip up some delicious Korean food here,
24:25so this is kind of an elevated twitch
24:26on something I had growing up at home.
24:28Being a Korean adoptee, finding my identity through food
24:31is something that I'm really proud of,
24:33and so I want to be able to share that
24:34with 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
24:52in the 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.
25:04All is good.
25:06Love the colors.
25:08They're 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,
25:29and the heritage behind the plate.
25:30My name is Tony.
25:32I am from Minneapolis, Minnesota,
25:33and for today, I've made for you
25:34miso 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, it's a little poached.
25:46I'd love to have a steak
25:47with 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,
26:18is 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.
26:30Hi, my name is Iman, and I've made for you
26:32kovali 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
26:41through 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, so actually, my two-year-old daughter
26:55is 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.
27:09You're just a nice East Coast guy who is saying it straight.
27:12You're just being honest, and I think people
27:14need a dose of honesty sometimes.
27:16And what's his excuse?
27:17Gordon 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.
27:25All right, what do you think?
27:25Gordon, how's it look?
27:26Listen, Iman, it smells good, but, you know, true to test,
27:29it needs to fall off that bone.
27:30It feels sticky, anxious, and everything you want from lamb.
27:34And how long do you cook it for?
27:35Probably 40 minutes.
27:37First spice it, and then I seared it,
27:39and then I put it in the pressure cooker.
27:41It's a bit overcooked.
27:49For 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 to know, I 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.
28:24Do you need some tenderloving care?
28:25It's 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 lot?
28:31It's a lot.
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!
28:49Go, Fatma.
28:52Ooh.
28:53She measures with the heart.
28:55She does.
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...
29:09These are my three best friends.
29:10Nice to stay here.
29:11Please, good to see you.
29:12Tell me about the dish.
29:12What are you doing?
29:13I'm making Malaysian-style wagyu beef skewers
29:17with 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,
29:23what are you doing full-time?
29:24I am a cooking content creator,
29:26so I cook online.
29:28I also do live streaming.
29:29How many followers do you have now?
29:30I think on all my platforms,
29:32probably 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.
29:43Yes.
29:43Do not overcook that.
29:45Wagyu.
29:45I won't.
29:46Okay, good luck, yes?
29:47Thank you so much.
29:48Let's go.
29:56This dish is really important to me
29:58because 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,
30:06flames 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.
30:16You have a minute, baby.
30:17It's not good.
30:17One minute flat.
30:20Wow, that char.
30:22Oh my God.
30:24You got this, Jamie.
30:25One, 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
30:47with my dad because I want to showcase
30:49Malaysian street food together.
30:52Hello, hello.
30:53Hello.
30:54I'm Jamie.
30:55I'm from Queens, New York.
30:56I'm Chinese-Malaysian.
30:58And 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.
31:10Yeah, you definitely elevated it.
31:12You just got $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.
31:25Please.
31:26Let's go.
31:27I love the char that you have on the skewers,
31:30rice looks great, love 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 like a good feeling, yeah.
31:45And then what have you got in the rice?
31:46It's cooked with coconut milk
31:48to give it that coconut-y 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
32:00from 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, flavor-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.
32:33Thank you so much.
32:38No matter what happens, we'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!
33:22Time?
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.
33:40I started cooking when I was around eight 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 and food
33:51more accessible for students.
33:53You got it.
33:53You got it.
33:54Yeah.
33:54Yeah.
33:55Good.
33:56Woo-hoo!
33:57Yay!
33:58Go backwards!
34:0020 minutes, huh?
34:0120 minutes?
34:02Yeah.
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.
34:11Her 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.
34:28Good evening.
34:28And welcome to MasterChef.
34:29Thank you, thank you, thank you.
34:31And first name is?
34:32Fatima.
34:32Fatima.
34:32Nice to meet you, sir.
34:33Um, tell me, what are you cooking
34:34and where does it originate from?
34:36I'm making a lamb chops masala.
34:38It is from Pakistan.
34:39Originally, my mom used to make it with goat.
34:42Mm-hmm.
34:42But 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
34:48with all the traditional spices.
34:50And then I'm going to finish it with a hot honey glaze.
34:53Wow, wow, wow.
34:54Yeah.
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.
35:0010.
35:01I love that.
35:01I love that.
35:0212.
35:0212.
35:04Fatima, the very best of luck.
35:05Pleasure meeting you.
35:05Thank you, thank you, thank you.
35:06Pleasure meeting you.
35:06Thank you so much.
35:10Hey, Gordon.
35:11How are you?
35:12I'm doing great.
35:13This is a kitchen, not a gym.
35:15Oh, well, look at me both.
35:16I promise if your parents are here,
35:17I'll tell them to dress you properly.
35:18Is this your brother or your dad?
35:21Dad.
35:21Yeah, you look young.
35:22I know you look.
35:23This is your son?
35:24Yeah.
35:25I'm Shirley.
35:25How's Shirley?
35:26How are you?
35:26I can't believe I'm shaking hands with Chef Ramsay.
35:29I can't believe I'm standing here with your son half naked.
35:31Yeah.
35:32Honestly, dude, my three daughters are watching.
35:35Can you not get it?
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.
35:481, 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.
35:59Tell me how the dish, what are you doing?
36:00Yeah, so today I'm making a tofu ricotta ravioli with a mapua sauce and a rice twill.
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 szechuan peppers, so it's floral, it's exciting, it's hot, it's spicy, it's sweet.
36:14Exactly.
36:15Tell me about the raviolis.
36:16I'm making the ravioli by scratch, got the dough resting right now, filling in the freezer,
36:19it's going to be amazing.
36:20Very best of luck, yes?
36:26Nice.
36:26Time?
36:27540.
36:28Just the honey.
36:29Honey's right there.
36:30Honey's right here.
36:33Oh my gosh!
36:38You're good, you're good, you're good.
36:40You're good, yeah.
36:4090 seconds.
36:4290 seconds?
36:4390.
36:43Go, Fakma!
36:44Go, don't fall, don't fall, don't fall, don't fall, don't fall, don't fall.
36:48Oh my God.
36:50You got it, Danielle?
36:51Yeah.
36:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:05Let's go, Danielle!
37:09I'm getting ugly.
37:09I'm so proud of you.
37:11I'm so proud of you.
37:13Go, Danielle!
37:16Hey, welcome, welcome.
37:19My name is Danielle, and today I made a tofu and ricotta ravioli with a mapo sauce and a rice
37:24twill.
37:24And 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 at this
37:38point.
37:39I think it's getting a dumpling essentially.
37:41A dumpling, yeah.
37:41It's an Italian dumpling.
37:42There's no more rules.
37:44My name is Fatima, I'm from Pakistan.
37:46And today I have made for you lamb chops and masala with a hot honey glaze and braised onions.
37:52It smells good.
37:54Really 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.
38:03Yes, definitely.
38:03You know, so everything has to be mind-blowing.
38:07Definitely.
38:08I get that.
38:09You're scruffy, right?
38:10Yeah.
38:11These look elegant.
38:12And 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 the best texture
38:27and the best taste.
38:28What's the drizzle on top?
38:29The drizzle of 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.
38:44And 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.
39:06Um, we should use goat.
39:08I make it at home with the goat.
39:11Some dishes win or lose based on the choice of ingredients.
39:15And this was a poor choice.
39:17Okay.
39:17So for me, it's a no.
39:18Thank you Fatima.
39:21Tofu can be unwanted sometimes.
39:23It's very hard to make it flavorsome.
39:25But, um, 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.
39:37This 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, you got, come here, come here.
39:49You got two yeses and I'm still not sure.
39:53You speaking Italian?
39:55Let's just try it.
39:56You gotta 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, Chef.
40:05Thank you guys so much.
40:06Uh, great job, Daniel.
40:07Pull up your pants.
40:08Oh, yeah.
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.
40:27Delicious.
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.
40:36Representing 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.
40:53Now, Africa's gonna be interesting.
40:54That's the one I'm most curious about.
40:55It is.
40:56Two 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.
41:15Round three, Africa.
41:16Could be the knockout punch.
41:17Woo!
41:18What am I doing?
41:19I burnt my legs.
41:20.
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.
41:31This rice is overcooked, starchy.
41:34It doesn't have enough of that African flavor.
41:38Straight to the point.
41:38It's a no.
41:39Today, together whoa!
41:40You great.
41:40Today, as you will see, you will be there.純ир
41:40Crust. You happy somewhere.
41:41stood. All
41:41never give up
41:41nothing. You too. Never give
41:41give up anything. Dad, let's go.
41:42So now, come on.
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