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The Cook Up with Adam Liaw (2021) Season 9 Episode 34
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00:01MUSIC
00:21Hello, I'm Adam Liao and welcome to The Cook Up,
00:23the show documenting my quest to learn how to play the spoons.
00:26Damn.
00:27Tonight we are making camel footprint cheese burrick,
00:30cauliflower toast with sesame mayonnaise and lemon myrtle,
00:32and prawn wontons.
00:33Let's say hi to our guests.
00:35Head chef at Hadid Amara Restaurant at Spices Sangoma Retreat,
00:38Will Hoyer has won acclaim for cooking seasonal ingredients
00:41over charcoal and fire.
00:43He's worked with Lennox Hastie at Fire Door,
00:45but his mum remains his food hero.
00:47Welcome, Will.
00:48Thank you for having me.
00:48Great to have you here.
00:49Chef and entrepreneur Vincent Lim has amassed over a billion views
00:53of his captivating cooking videos.
00:54That is Billion with a B.
00:56His debut cookbook is The Wolf of Walk Street.
00:59Welcome back, Dim Sim Lim.
01:01Thanks for having me.
01:02Vincent, great to see you again and congrats on the book.
01:05Your first cookbook, it's always, you know, a real milestone.
01:08Yeah, I think so.
01:09It's been a lot of work.
01:11Yes.
01:11So very, very happy with it.
01:12Amazing.
01:13Tell me a bit about the book.
01:14What's in it?
01:14What sort of things are we cooking?
01:16It's a lot of Southeast Asian cooking,
01:18a lot of recipes from my dad,
01:20a lot of recipes from my restaurant,
01:21my old restaurant and just everything I wanted to document
01:25and just put it all into a book to give to, you know,
01:28my fans and anybody that wants to learn Chinese food.
01:31Amazing.
01:31Mm.
01:32Will, and congratulations on your chef hats at Amara.
01:36Tell me a little bit about the restaurant.
01:38What's the mission?
01:39So three things we try and live by.
01:42Organic, sustainable and local as much as possible.
01:44So always trying to keep a greener footprint
01:46when it comes to things as well.
01:48So native Australian as much as possible as well.
01:52Modern Australian, if you want to call it that way.
01:54But yeah, so it's kind of fine dining.
01:56Amazing.
01:57In the mountains.
01:57And you do it so well.
01:59Tonight, there is nothing like a bit of crispy business.
02:04Should be in like socks and underwear, just slide across.
02:07Will, what's the crispiest thing on the menu at Amara?
02:11We actually do an onion taco.
02:13Oh, wow.
02:13We braise it overnight, blend it, dehydrate it again overnight,
02:17cut it and then fry it and then mould it into a taco.
02:21Wow.
02:21So it's a 24 to 48 hour process just for such a small thing,
02:25but it's delicious and crispy.
02:28Vincent, what's the secret to making crispy food in a wok?
02:31First thing is temperature.
02:33And secondly, I think we don't use any milk.
02:36We don't use egg and we fry with water.
02:38Fry with water?
02:39Yeah, we fry with water in the batter so then it can...
02:41Yeah, like vaporise and create that crispy.
02:44Exactly, yeah.
02:44So it makes it extra crispy.
02:46Interesting.
02:46Exactly.
02:47Crispy business is in session with my Camel Footprint cheese buriks.
02:56Burik, I don't know how else to describe it.
02:58A little cheesy or, well, they have a lot of different feelings,
03:01but kind of Turkish pastries and Vincent, you'll appreciate this
03:05because this is a process that I saw from a Turkish influencer on Instagram
03:11and do you get into like the Turkish social media cooking thing
03:17because that is a rabbit hole.
03:19You go down there and it's like, oh my God, you're like, wow,
03:21these guys do amazing stuff.
03:22I love what they do.
03:24It's so different from what we do.
03:25It's completely different.
03:26You learn a lot, yeah.
03:27I mean, we saw a little bit from like the Lisa cheese and things out of China
03:32where just the style of not just the cooking,
03:35but also the way of making content was so different.
03:37And it's, I guess, a bit difficult with the way that Chinese internet is,
03:41but Turkish food is kind of that way as well.
03:44It's a completely different base.
03:45Like a lot of stuff in Western cooking, as you would know, Will,
03:48it comes from like French technique and then this is done that way
03:51and that's done that way.
03:51You can see that so kind of straight through,
03:53but in these other great cuisines like Chinese and Turkish,
03:56it doesn't come from like a French base.
03:58So the style and the way things are done is really, really interesting.
04:04So I had to ask my Turkish friend Engin to translate this
04:07because it was, I don't even know the word in Turkish,
04:09but it translated to kind of like camel footprint.
04:13And so we're making these Burricks,
04:15but we're going to fold them in a way that makes them extra, extra crispy,
04:17but also kind of looks like a camel footprint.
04:19Fold in a phyllo pastry?
04:21Yeah, phyllo pastry.
04:21I see, I see.
04:22Yeah.
04:22Yeah.
04:23So very simple cheese filling, dill, parsley,
04:29bit of feta, bit of tasty cheese, more for the meltiness.
04:31Like I want that to melt.
04:32And then for the savouriness, we'll put some parmesan in as well.
04:37And I'll season that just with a touch of pepper.
04:40Probably don't need any salt because there's plenty of salt in the cheese here.
04:43But we'll put some salt on at the end because the pastry is not salted.
04:46So this is like a Turkish spring roll.
04:49Yeah.
04:50Oh, man, now you're making me think, what if we didn't do cheese?
04:52What if we did like spring roll filling and folded it in the same way?
04:55There could be a lot of different ways to do this.
04:57So that's our filling.
04:58Kind of dry and crumbly,
04:59but that's why the tasty cheese there is there to melt,
05:02to hold it together once it kind of goes into the oven.
05:06All right.
05:07Just using bought phyllo.
05:10No problems with that.
05:11Who's got time to make their own phyllo?
05:13Well, people in Turkey do, but I don't.
05:15Will, what was it that made you want to become a chef?
05:18Was it like a childhood dream?
05:19And that's like, that's what I'm going to get into?
05:21Kind of like everybody else.
05:22Everyone could have had someone to inspire to.
05:24So for me was my mum and also my Aunty Donna as well.
05:29So, I mean, growing up, just good old classics, Kiwi classics.
05:34Like, and kind of just started from there.
05:36Like when I was like eight, nine, ten years old,
05:39I would just help mum in the kitchen.
05:41She'll probably cry when she sees this,
05:43but, you know, she was a big inspiration for me.
05:45She was the one that came into it.
05:46Also my Aunty Donna as well.
05:48So she was a really big influence.
05:50I'd go around to her place.
05:52Yeah, it's just, you know, just carried those things from her.
05:56Yeah.
05:57Vincent, how about you?
05:57I know that you, I'm sorry to hear about your father's passing.
06:01I know you had a very close relationship with him.
06:02How important were your parents in, I guess,
06:05getting you to where you are today?
06:07Yeah, I mean, it was definitely huge.
06:09You know, I don't think I would have ever wrote a book.
06:12I don't think I would have ever been on your show
06:13if it wasn't for my mum and dad.
06:15You know, they taught me everything I knew about business,
06:17everything I knew about cooking.
06:19And they taught me all of that.
06:20But, like, seeing them working there in my dad's restaurant
06:23and seeing him struggle and me wanting to help him,
06:26that was the reason why I started cooking.
06:28Yeah, amazing.
06:28And, yeah, you just keep going.
06:30Yeah.
06:31Awesome, man.
06:32So this is where my folding process comes in, you know.
06:37Unfortunately, I didn't have a parent to teach me this.
06:40No Turk experience.
06:41Fingers in from the side and then in from the top as well.
06:45So we're kind of creating this X bow tie type shape.
06:48Interesting.
06:49So then we fold one side over to kind of create a base
06:52for our filling to go on.
06:55And then the filling goes on top of that.
07:02Oh, this is very smart.
07:04So the ridges will make it extra crispy.
07:05And then we fold the opposite side over.
07:09And then this side over and that side over to create our little package.
07:15Awesome.
07:15Now, the important part is actually that doesn't look so crispy there.
07:18We flip it over.
07:19So now you've got all these ridges on this side that's going to give us our crisp.
07:25Have you had this before?
07:26No, first time.
07:27Looks good, though.
07:28Can't wait to get into it.
07:30Will, how many of you are in the kitchen?
07:32So we're a small team.
07:34So the busy service at night would be two, three of us for about 22 people.
07:40Right.
07:41And then, so it's a seven-day operation, breakfast, lunch, and dinner.
07:45So about four or five in total.
07:47Yeah.
07:47See, when you talk four or five people, 22 covers doesn't sound like a lot.
07:54But then you talk about taking two days to make an onion taco.
07:58That's a lot of work.
07:59Yeah, it is, yeah.
08:01So, yeah, we have to really kind of plan ahead.
08:04We try and work with what we've got.
08:06So we're always constantly changing the menu and seasonal and all that sort of jazz.
08:11So, yeah, we kind of just do what we can, basically.
08:16So this is going to be the secret to our crispiness.
08:20Wow, that's good.
08:22All right, one last one so I can make sure I've got this technique right
08:25and then we can have one each to eat.
08:28But the thing I really love is just the combination of crispy, buttery pastry and cheese.
08:33There is nothing better, in my opinion.
08:35What a combination.
08:39So how many layers of pastry do you put on top?
08:41It's just the two.
08:42Oh, just the two, okay.
08:43That's why it's so simple and easy.
08:44You could literally make that filling in two minutes,
08:47have your phyllo ready to go, and you could do this for breakfast.
08:51Oh, amazing.
08:52It's such a fast thing.
08:55So edges, not corners.
08:58We bring the edges in to create that kind of X shape.
09:01Fold one across.
09:04And did you learn this recipe going down the rabbit hole on TikTok?
09:07Yeah.
09:08Well, it wasn't really a recipe.
09:10Like, you know, you would know there's not so many recipes.
09:13You kind of like just...
09:14That's what I really love about the whole content thing is
09:17it's actually a really organic way of learning.
09:20And that's how we learn things.
09:22That's how we learn to cook.
09:23So, you know, I'm not a...
09:25I do think there's some terrible cooking on social media,
09:29but for the most part,
09:30it's a really organic way of learning to cook, I think.
09:33Yeah, for sure.
09:36So, here are our Burricks.
09:39Obviously, I've folded it so that there's nothing on top,
09:41so I'm just going to give them a bit of a spray of olive oil
09:43to make sure the top is nice and crispy.
09:46And these can go straight into the oven.
09:48About half an hour at 180.
09:53And when they come out,
09:55they look a bit like this.
09:59Wow, look at that.
10:00I am going to do the one thing that I absolutely hate.
10:04But it's actually such an important thing content-wise, I think.
10:07What I hate is when people break something open
10:10and, like, squeeze the stuff out of the middle.
10:12Like, it just kills me.
10:13I'm like, wouldn't you prefer to be eating that?
10:15But in order to show everyone at home how crispy these are...
10:22Oh.
10:23Yeah.
10:24That's what we're trying to do.
10:25Squeeze. Squeeze, Adam. Squeeze.
10:27I don't want to do the squeeze.
10:29Anyway, that's going to be mine.
10:31That one's going on the plate.
10:34Camel Footprint Cheese Burricks.
10:39I reckon if you...
10:41You can go full social media
10:43and, like, turn it into, like, a cheese pool,
10:44like, packet full of mozzarella or something
10:46and then really do that, but...
10:48Yeah, it's 100 million views.
10:51Oh, wow, this is super crispy.
10:53I don't think you can get much crispier than that.
10:55Mmm.
10:56It's so light, too.
10:57Mmm.
10:57Mmm.
10:58Delicious.
10:59That's the butter.
10:59Battery, cheesy goodness.
11:01Winner.
11:02When we return, more crispy business from Will and Vincent.
11:15Welcome back to The Cook-Up,
11:16where sometimes you've got to say what's for dinner.
11:19Tonight, it is crispy business.
11:20Two top-tier chefs are getting into it.
11:22Will Hoyer from Amara Restaurant, what is your dish?
11:24So, today, we're going to be doing cauliflower toast
11:27with sesame and gochujang.
11:29Amazing.
11:30And Vincent Lim, a.k.a. Dim Sim Lim,
11:32a.k.a. The Wolf of Walk Street,
11:33what are you making?
11:34Today, we're making prawn wontons.
11:36Amazing.
11:45Alright, Vincent, prawn wontons.
11:46Yes.
11:48I love wontons.
11:50Yeah, so we've got these big prawns here.
11:53Yes, we do.
11:54And instead of a food processor,
11:56I'm just going to give them a slap.
11:57Oh, what?
11:58So, in Chinese cuisine, we just give it a slap.
12:00Quick chop.
12:02That's it.
12:02Now we have minced prawns.
12:04That's...
12:04Just like that.
12:05Extraordinarily cool.
12:06Whoa.
12:07Slightly violent.
12:08Oh, exactly.
12:08So, we just give it a quick slap,
12:10and then it's ready, you know?
12:11Like, no need to pull out the food processor.
12:13You just need a cleaver.
12:14Nice.
12:15Nice.
12:15So, the ingredients for the wonton filling,
12:19the prawns, you've got some spring onions there.
12:21Yes.
12:21What else goes in?
12:23We throw a little bit of seasoning.
12:24We've got chicken powder.
12:25We have a little bit of yum-yum.
12:27We've got cornstarch, sesame oil, Chinese cooking wine,
12:31and that's it.
12:31Super simple recipe.
12:33Well, keep going.
12:33Tell me about your yum-yum.
12:34My yum-yum.
12:35Because it started off as a catchphrase,
12:38and now it's like a physical product thing you can buy.
12:40Yeah.
12:41No, actually, it was always a physical product.
12:42Oh, no way.
12:43What happened was, about seven years ago,
12:45I was in the kitchen.
12:47I was trying to teach my chef how to make...
12:49how to use MSG.
12:51Yeah, yeah.
12:51Okay, and then he could not understand
12:53because it doesn't have, like, a very distinctive flavour.
12:56Yeah, sure.
12:56All it does is, you know, amplify the natural taste.
13:00Yeah, yeah, yeah, yeah.
13:00So, what we did was we added a salt component to it.
13:03We added a wok roaster salt component.
13:05Then we added a white pepper.
13:06Then we made it super easy for me to use.
13:07That's so true because I actually...
13:09I get a lot of people contact me saying,
13:10how do you use MSG in cooking?
13:11Because they're like, you know, what's your reference?
13:13Because, you know, in a restaurant, Chinese restaurants,
13:15a lot of our seasonings are pre-mixed already.
13:18Yeah, yeah, yeah.
13:18Right, so in order for us to cook very quickly,
13:21we have, like, you know, our five-spice salt is already pre-mixed.
13:23We have our yum-yum that's pre-mixed.
13:25We have, you know, all these other salts that we just grab
13:28and we sprinkle on, and it's ready to go.
13:31Yeah.
13:31So...
13:31When you see the chef in a restaurant with a ladle
13:33and he's just going into different bowls
13:35and it's just, like, going like that into the wok,
13:37that's what he's doing.
13:38Yeah.
13:38Okay, so the prawn's ready.
13:40Same thing with the ginger.
13:41We can do the same thing.
13:42I'm just going to give a...
13:43I'm just going to cut a little...
13:45just like that, and slap.
13:49That's perfectly minced.
13:51Straight into the bowl.
13:53Yeah, so...
13:54That's good to watch.
13:55That is very cool to watch.
13:57Chinese secrets.
13:58No food processor required.
13:59That's awesome.
14:00No food processor, because it's sort of like wood, you know?
14:02Yeah.
14:02When you smack it, it just breaks apart.
14:04Make sure...
14:05And the important part for everyone at home,
14:07ginger has a grain,
14:08so you've got to be cutting that across the grain to do that.
14:11If you cut it along the grain, it will not do that.
14:13Exactly.
14:14Amazing.
14:15Will, what on earth is cauliflower toast?
14:18Cauliflower toast, why not?
14:20So, we've taken classic prawn toast,
14:23made of vegetarian.
14:24Oh, amazing.
14:25So, I wasn't sure if, like, the cauliflower was the toast
14:28or the cauliflower was the prawn,
14:29but it's the prawn.
14:30No, yeah, so it's taken the protein aspect of it,
14:33so the prawns in this case,
14:35and then we've just swapped it out with the humble cauliflower.
14:38Amazing.
14:38So, true to what we are at Rishwana Barra.
14:43We're trying to think more vegetable-based dishes,
14:45so taking classic dishes,
14:47replacing it with vegetables in our own way.
14:50I think this is great,
14:52and cauliflower is an absolutely wonderful ingredient.
14:57I think it gets a bad rap sometimes.
14:59So, for example, cauliflower rice.
15:01Not a huge fan.
15:02Yeah.
15:02That's it?
15:02It's not that bad?
15:03Yeah.
15:04It's just, like, I'm quite neutral about how I feel about it
15:08because it doesn't taste like rice,
15:09it doesn't taste like cauliflower.
15:10It's just, like, to me, it's not that it's not rice,
15:13it's that it's not good cauliflower.
15:14I think that's the general misconception.
15:16Like, a lot of people, you know,
15:17they think of kind of older dishes,
15:19like Granny's old boiled cabbage or something like that,
15:22you know?
15:23So, what we like to do at the restaurant
15:25is really flip it upside down
15:26and make sure that it's an experience in itself
15:31and really pushing the boundaries on what we can do.
15:33So, this is our prawn.
15:35Is there a mayo or what else goes with it?
15:37Yeah, so, we're actually going to do a sesame mayonnaise
15:40to go with it as well.
15:42So, we've got our eggs, Dijon and lemon juice,
15:45so your classic go-tos.
15:47Yep.
15:48And then we're going to add some toasted sesames to it as well.
15:52So, what you'll kind of see in prawn toast.
15:56Yeah, yeah, yeah.
15:57But we're also going to add a mayonnaise aspect.
16:00Oh, that's very cool.
16:01To the top as well, to give it a little bit of texture,
16:02a little bit of creaminess to it as well.
16:04So, I like the fact that you've got the mayonnaise
16:06in the sesame mayo coming from sesame seeds.
16:10Like, if I was making a sesame mayo,
16:12mayo out of a bottle, tahini.
16:15You know?
16:16That would be weird, but, you know,
16:17you're a fancy chef.
16:18Yeah, I mean, I think it's important
16:20to try and do things from scratch, you know?
16:22It's always that point of difference.
16:25What's the consistency that we're looking for
16:27with the mayonnaise, I guess?
16:29So, with the mayonnaise,
16:30we're looking for more of a kind of thinner
16:32rather than a real thick consistency.
16:34Yeah, OK.
16:35Just so with the finishing product,
16:38we're going to have a nice little mosaic effect
16:40over the top.
16:41Drizzle rather than dollop.
16:42Exactly, exactly.
16:43And we're flavouring it with,
16:44is it these toasted sesame seeds here?
16:47That's right.
16:47All right, so this is probably
16:49at a good consistency right now.
16:51So I'm just going to stop this.
16:54And then, yeah,
16:54some of our toasted sesame seeds
16:56that we did earlier,
16:57we're just going to add.
17:00And then we're just going to do a quick blitz.
17:03OK, so not breaking up.
17:04You still want the texture in there?
17:04Still want the texture.
17:05You still want to see
17:06all of the sesame seeds go through,
17:10but also nice little flavouring,
17:12nuttiness to come through as well.
17:13I like this a lot.
17:14Vincent.
17:15Yes.
17:16OK, prawn in piping bag.
17:18Yep.
17:20Prawn in piping bag.
17:21And boom, that's it.
17:22You have a wonton.
17:23Just like that.
17:24Wow, OK, great.
17:26So no more mess, you know.
17:28You don't need to learn
17:29how to make wontons.
17:30You can just pipe it straight in there
17:32and squeeze,
17:33and you have a wonton.
17:34Oh, that's fantastic.
17:35None of the fancy folding.
17:38You're making 100 wontons a minute.
17:40Oh, no.
17:41This is, yeah,
17:42at least one wonton a second, right?
17:44But you've trimmed the corners
17:46off the wonton wrapper?
17:47Yeah, just to make it look
17:48a little bit prettier,
17:49so they're more uniform,
17:51because I'm squeezing it
17:52just like that.
17:52Amazing.
17:53Yeah, and normally at home,
17:55I would just be piping it straight in
17:57and just throwing it
17:58straight into the wok.
17:59Oh, like straight in?
18:00Yeah, just straight in.
18:00Yeah, yeah, yeah.
18:01But because I'm a little bit nervous
18:03around you today,
18:03so I've got to use the tray first.
18:06That's how you see,
18:06like, some of the, like,
18:07you get wontons as, like,
18:09street food in Hong Kong or something,
18:11that's what they do.
18:11They're literally just, like,
18:13making them and throwing them
18:14straight into the water.
18:15Oh, yeah, exactly.
18:16That is efficiency.
18:17Yeah, efficiency, speed.
18:18Love it.
18:20All right, Will,
18:21this is the exciting part for me,
18:22because it's a dish
18:25that I have obviously
18:25never seen before.
18:26Yeah, so something
18:28a little bit familiar,
18:29obviously,
18:30probably had prawn toast,
18:30but, yeah,
18:31we're just changing it up
18:32with cauliflower paste.
18:35And so the thing
18:35that binds together,
18:36you have egg whites in there,
18:37a bit of spring onion.
18:39Is there anything else?
18:40And garlic as well.
18:41So your usual suspects
18:43that you would have
18:43for prawn toast,
18:45but with cauliflower as well,
18:46also has a natural ability
18:48to kind of hold together,
18:49kind of like a protein as well.
18:52So...
18:52One thing I love about
18:54modern Australian food
18:55is you kind of see
18:56how these things are...
18:57Like, we're talking about this,
18:58it's got the shape of prawn toast.
19:00Yeah.
19:00But it could also be,
19:01you know,
19:02in some ways,
19:04Lebanese.
19:05If you're talking about,
19:05like, your anna beet
19:06with your fried cauliflower,
19:08with pita bread,
19:09and sesame,
19:10all of those flavours
19:11exist in multiple different...
19:13Yeah, for sure.
19:13Like, obviously,
19:14with the Mediterranean as well.
19:16So I'm just going to dip it in
19:18as per...
19:19Lovely.
19:22And then, obviously,
19:23be very careful
19:24when dropping it into the oil.
19:26Oh, lovely.
19:28This is going to be nice.
19:30You sound surprised.
19:31No!
19:32I don't mean to.
19:33And then you've got...
19:34I see you've got another little,
19:35like,
19:35gochujang situation
19:36that's happening there as well.
19:38Yeah, so, yeah.
19:38So just your normal gochujang paste,
19:40you know,
19:41that you can buy
19:42from regular stores
19:43or Chinese stores
19:44or Asian stores.
19:45And, um,
19:47we're going to add
19:47a little bit of confit garlic,
19:48a little bit of honey,
19:49kind of sweeten it up
19:50just a little bit more.
19:51Lovely.
19:51After the break,
19:52I'm going to take
19:52a calculated crisp or two
19:54because it's tasting time.
19:55And we'll share some ideas
19:56for leftover wonton wrappers.
20:08Welcome back to a night
20:09of crispy business
20:10on the cook-up.
20:11Chefs Will Hoyer
20:11and Vincent Lim
20:12have been very, very busy.
20:13Will, is your crispy dish
20:15nearly done?
20:15Just doing the final touches now.
20:17Love it.
20:18And Vincent...
20:19Whoa!
20:19Hello!
20:20This is great.
20:21We are ready.
20:22Uh, mayonnaise,
20:23sweet chilli.
20:24Yes, mayonnaise,
20:25sweet chilli
20:25and my three-minute wontons.
20:28You know,
20:29I...
20:30If I...
20:31If you'd told me
20:31that you had made
20:32that many wontons
20:33in three minutes,
20:34I would not have believed you.
20:35But the genius of this
20:37is the efficiency
20:38and the speed.
20:39Like,
20:40that's brilliant.
20:41Yeah, we've got to put
20:42a little bit of green
20:42to pretend we're healthy.
20:43Yeah.
20:45Yeah, that's the health there.
20:47Like, one little
20:48spring onion curl
20:49is going to...
20:49Yeah, just a little bit
20:50of chilli for colour
20:50and that's it.
20:52That is the whole dish.
20:53Woo-hoo!
20:55Will,
20:56I keep saying
20:56in my mind
20:58it says prawn toast
20:59so you've fooled me,
21:00I guess,
21:01in that respect.
21:02I know it's going to be,
21:03you know,
21:04hard to kind of
21:05feather me at first
21:07but I promise you
21:08it's going to be delicious.
21:09Cauliflower toast.
21:10Cauliflower toast.
21:14And then,
21:15so that's our
21:15sesame mayonnaise.
21:17That's the sesame mayonnaise
21:18that I've just put on
21:19and now this is
21:20the gochujang.
21:22Fantastic.
21:23Oh man,
21:25looks fantastic.
21:26Yeah,
21:27so I'm going to take this off.
21:28It's going to be like
21:29a little mosaic
21:30in effect going on.
21:31Lots of flavour,
21:33deliciousness.
21:34Yeah, this is going to be tasty.
21:35I can tell.
21:36And then,
21:39straight on to the plate
21:40just like that.
21:41Love it.
21:42Cauliflower toast
21:43with sesame mayonnaise
21:44and lemon myrtle
21:44and some prawn wontons.
21:54This looks amazing, Will.
21:56And it does everything
21:57visually that prawn toast
21:58should do.
22:00Wow.
22:01Crispy.
22:03Lots of textures
22:04going on there.
22:05Gochujang.
22:05A little bit spicy.
22:07Everything you want.
22:08It's delicious.
22:09And, you know,
22:10we talked about it being
22:10sort of Chinese-Australian
22:12inspired and then
22:13it could also be
22:14Middle East
22:15and then when you eat
22:15it's like,
22:16oh, it's Korean.
22:17Yeah.
22:18It's just everything.
22:19The whole world
22:19into one little bite.
22:21Yeah, it's amazing.
22:21I actually like it
22:23better than prawn.
22:25Yeah, oddly, right?
22:26You get the prawn toast feel
22:28but then it's a lot softer,
22:30the texture, you know,
22:31and then you've got
22:31the flavours
22:32from the gochujang.
22:33It's really nice.
22:34And cauliflower
22:34when it gets, like,
22:35fried and caramelised
22:36like that,
22:36it's got a delicious flavour.
22:37Yeah.
22:39All right, Vincent,
22:39wonton time.
22:40Wonton time.
22:42Mmm.
22:44Pretty much every
22:45Chinese restaurant
22:46has this on their menu.
22:48It's exactly
22:49how the restaurants
22:50make it
22:50and it's just
22:52very traditional
22:52Chinese prawn wontons.
22:54Will, what you
22:55wouldn't have seen
22:56was Vincent made
22:56there's no food processor,
22:58no nothing
22:58and he made about
22:59700 wontons
23:00in about eight seconds.
23:02Watch it back,
23:03you'll be surprised.
23:04One of the drawbacks
23:05with wontons, though,
23:06is that if you don't have,
23:08I guess,
23:09the exact number of skins,
23:11you're always having
23:11a bit left over.
23:12So I'm going to show you
23:13what to do with a few
23:13left over wonton skins.
23:15Very, very simple.
23:17And we've had quite a lot
23:17of savoury today.
23:18So what I'm going to do
23:19is actually just take
23:20a little ravioli cutter
23:22and make some sweet
23:23crostoli.
23:25Not real crostoli,
23:26of course,
23:26the Italian folks
23:27would go,
23:28oh, you're doing that
23:28all wrong.
23:29But just a few little
23:30cuts into,
23:33and if you didn't
23:34have a ravioli cutter,
23:35you could, of course,
23:36use whatever else
23:36you wanted.
23:40But just gives
23:41that little fluted
23:41pattern there.
23:42I'll drop those
23:43straight into the
23:43deep fryer.
23:46Well, the oil,
23:47I should say,
23:48rather than deep fryer.
23:50And I guess you could
23:51air fry it as well
23:52or chuck it in the oven.
23:53Yes, technically,
23:54you probably could.
23:55But I always find,
23:56like, things that
23:57are supposed to be
23:57deep fried,
23:58when you air fry them,
24:00air frying is not
24:01really frying.
24:02I get you.
24:02It's baking.
24:04If something has
24:04already been fried
24:05and you're buying it
24:06frozen,
24:06and it's like a chicken
24:07nugget out of the
24:08freezer,
24:08no worries.
24:09That will taste fried
24:10out of an air fryer.
24:11But if you're trying
24:12to cook something
24:12from scratch
24:13that hasn't been
24:14fried already,
24:15I don't think you
24:16ever quite get there,
24:17if you know what I mean.
24:17It's not the same.
24:19Yeah.
24:19But I'm not against
24:20the shortcut,
24:21you know.
24:21I'm throwing
24:22one-time wrappers
24:23and calling it
24:23cross-league,
24:24you know.
24:25Instead of making,
24:28you know,
24:29the dough
24:29and everything
24:30from scratch,
24:30we're doing this
24:31in a very,
24:31very simple way.
24:32I've just got
24:34a little bit
24:35of orange.
24:39I'll put these
24:39actually straight
24:40onto the plate
24:41while they're
24:42nice and warm.
24:45a little bit
24:45of orange
24:46and a little bit
24:46of,
24:48what's this stuff
24:48called?
24:49Icing sugar.
24:52So we can just
24:52finish it very,
24:53very simply.
24:55Touch of orange
24:56flavour.
25:00And,
25:00importantly,
25:01not a touch
25:02of icing sugar.
25:03A lot of icing sugar.
25:04I think you just
25:05got to,
25:06icing sugar looks
25:07visually like it's
25:08a lot,
25:09but it's never a lot.
25:10Like,
25:10you got to really
25:10go for it,
25:11I think,
25:11you know.
25:11You'll eat this
25:12even when it's
25:13completely dusted
25:14with icing sugar
25:14and you go,
25:15it's not quite
25:16sweet enough.
25:17So just keep going.
25:18All right.
25:18That's our dessert.
25:19Took about eight seconds.
25:20Amazing.
25:22Vincent, Will,
25:22thank you so much
25:23for joining me.
25:23This has been
25:24a very crispy evening.
25:27Thank you very much.
25:28This one is
25:29for the crisp takers.
25:30I guarantee
25:30if you follow
25:30tonight's crispy business
25:31plans,
25:32you'll reap dividends
25:33come dinner time.
25:34If you want more
25:34of The Cook Up
25:34and more delicious
25:35food ideas,
25:35head to SBS On Demand.
25:37I'm Adam Liao.
25:37Thanks for watching
25:38The Cook Up.
25:48The Cook Up
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