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00:22Hello, I'm Adam Leo and welcome to The Cook-Up,
00:24the show that is out of the frying pan and into the air fryer.
00:27On tonight's menu, Year of the Horse, Yisang, Mauritian fried noodles and Chinese sweet potato doughnuts.
00:32Let's say hi to our guests.
00:34Brendan Pang is a cookbook author, wildly successful content creator and former contestant on a little-known show called MasterChef.
00:40If you like fun food with Cantonese Mauritian flavours, you will love him as much as I do.
00:44Welcome, Brendan.
00:45Thanks, Adam.
00:45Great to have you back.
00:47Annie Louie is an award-winning comedian, writer and presenter.
00:50You know her from Backroads, China Tonight and The Cheap Seats, as well as from that wedding you just went
00:54to,
00:54because she's also a licensed marriage celebrant.
00:57I do want to learn more.
00:59Welcome, Annie.
00:59Oh, I thought you were making a promise to me.
01:01Nice to meet you and thank you for having me.
01:04What's the...
01:04So, we'll get to the whole comedy career in a minute.
01:07I want to talk about this marriage celebrant thing.
01:10Like, do you have license to be funny when officiating a wedding?
01:13Yes, most people are coming to me because they like my comedy and then they want me to do their
01:17wedding.
01:17So, it goes both ways and then I give them discounts to my show on my mailing list.
01:21So, it's a pretty good system.
01:23We should get married because I can get a discount at Annie Louie's new show.
01:27Brendan, you are a wildly successful content creator, millions of followers.
01:31How do you feel about the term content creator and what does it mean?
01:35I embrace it.
01:36I think I love making content.
01:37I think it's changed so much over the years.
01:40And it's just another way to share my love of food, being in the kitchen with more people, basically.
01:45Yeah, it's heaps of fun.
01:46Amazing.
01:47Tonight, everyone is invited to our family reunion dinner.
01:53Happy New Year to both of you.
01:55Do you guys have a reunion dinner for Lunar New Year?
01:59Brendan?
02:00We do in my family.
02:01My family is Chinese Mauritian, so kind of a loose family reunion dinner.
02:05I can already see what I think you're going to make.
02:08And we have something very similar in my family as well.
02:10Annie, what about you?
02:11Yeah, our family is very small, but we always try to get together the night before.
02:15And then you would come back again and have the next meal together.
02:19So our first meal of Lunar New Year is usually a vegetarian meal.
02:22And then at night, we switch over to eating as much meat as possible.
02:28The diaspora is enormous.
02:30And there are so many dishes, I guess, that are traditional or non-traditional or new traditions,
02:36et cetera.
02:37And everybody does it differently.
02:38Like, we have our family reunion dinner the night, basically New Year's Eve for the first
02:42day of the Lunar New Year.
02:44That goes for 15 days.
02:45So I don't know.
02:47Why don't we just make it and we'll explain what it is as we go along?
02:49Because in my family, no reunion is complete without Isang.
02:57So Brendan, looking at the ingredients I have in front of me, what do you think I'm making?
03:01Oh, Isang, like the prosperity salad.
03:04Yeah.
03:04This is not a traditional tradition, if that makes any sense.
03:11Annie, do you have this at your Lunar New Year dinners?
03:14No, I'm completely unfamiliar with this.
03:17But I feel like I'm sitting next to, like, this is the director's car.
03:20I'm like, Brendan, what is he doing now?
03:21Can you explain?
03:23So it is basically a raw fish salad that became popular primarily in, like, Singapore and Malaysia
03:32just in the last few years.
03:33Like, when I was a kid, we didn't have this either.
03:35You know, this is a very, very new thing.
03:36But now it's really part of the furniture at our house.
03:39We do have this every single New Year dinner.
03:41And Isang basically is raw fish, but it is inspired by a Japanese-style sashimi salad
03:51where you have a bunch of these ingredients here, and we'll go through them, that all of
03:55the ingredients kind of have slightly auspicious-sounding things.
04:00And some people do it where they will, like, every ingredient that gets added, there'll
04:04be a little auspicious saying that they do to it.
04:06We don't do that.
04:06We just, we make the platter, and we throw it high in the air.
04:10Oh, I should, actually, Brendan, you explain that part.
04:12What's the...
04:12I mean, we, my family don't even throw it high in the air.
04:14My grandmother would toss it before we even get to it, because she won't.
04:17She gets all the ones for herself.
04:19But in Mauritius, like, ours is also very different.
04:22Like, we add coconut to it.
04:23Wow.
04:24A lot of ginger as well.
04:26But we, yeah, we see it as more of a salad, not so much the prosperity toss part.
04:31Interesting.
04:31But something we do eat, yeah.
04:33Wow, I didn't know that.
04:34I thought that that was the point, why everyone...
04:36I mean, I guess in my family, it's the only tradition.
04:39But you have the big platter of all the ingredients, and they're separate.
04:42And then you put chopsticks in it, and you throw it high in the air,
04:45and you make a big mess everywhere.
04:47Is it the higher, the better?
04:48Yeah.
04:49Yeah.
04:49You know, I think it's...
04:50More prosperous.
04:51Yeah.
04:52So I'm actually going to even just put the raw fish to the side,
04:54because it's almost not really the point.
04:56I sometimes do add it to the platter,
04:58but the whole point of the platter is to make it in my family anyway.
05:02There's kind of a competition,
05:03because there's usually a few different New Year's things that are happening,
05:07going along, and so we make it into, I guess, the Zodiac animal.
05:13And so then on the WhatsApp group, the family WhatsApp group,
05:16like the Melbourne family is like, this is what their east hand looks like.
05:18And then the Sydney family is like, this is ours,
05:20and then the Adelaide family is something else.
05:22So it's kind of a challenge.
05:24The dressing is odd.
05:25I'm going to just say that for starters.
05:27Plum sauce.
05:28Quite a good amount of sesame oil.
05:31Soy sauce.
05:33Lemon juice or lime juice.
05:36Honey.
05:40And then a bit of five-spice powder,
05:42and then just mix all that together.
05:44Brennan, I might just get you to mix that together.
05:45Thank you very much.
05:46I can't be trusted, obviously.
05:47Because I'm actually very nervous,
05:48because, like, usually,
05:50I'll tell you, the first time that I made this,
05:52it took forever.
05:55Because we didn't have a julienne peel or anything.
05:57Like, we didn't have a mandolin.
05:59Oh, yes, of course.
05:59So it was all hand-cutting,
06:01all of these different ingredients.
06:02So I've got here some Chinese cabbage.
06:07So what's the prize for the family that does the best?
06:10Like, literally year-long bragging rights.
06:14How many times have you won?
06:16You know, my uncle does a phenomenal job of it.
06:19And so where I live,
06:22I don't have the most number of family members.
06:24But where he lives, it's usually very big.
06:27So his platter is, like, literally the size of from here to you.
06:31Like, it's enormous.
06:32And there's 40, 60 people tossing it up in the air.
06:35So he's always looked very, very impressive.
06:37Mine are a little bit like this size.
06:39Yeah.
06:40So I'm just trying to make...
06:41So it's the year of the horse this year.
06:43So I'm going to try and make this platter look like a horse.
06:48I feel like out of all of the zodiacs,
06:50this is probably one that's a bit challenging to recreate.
06:54It could have been easier, right?
06:55Like, you could have given me, like,
06:56year of the rat or something, you know?
06:58I mean, dragon is very complicated.
06:59The only mythical creature.
07:01You know, last year, the snake year was probably the easiest
07:03because it was just, like, you have to make this.
07:05Just put, like, yeah, like, I don't know,
07:06what's a bendy vegetable?
07:07Like, one zucchini.
07:09A snake being.
07:10Yeah.
07:10Well, my uncle actually did that.
07:12He cut, like, the cucumber, you know,
07:13in that snake cut that you do in Chinese cooking.
07:16And it was this giant cucumber, like,
07:17just swirling through the whole thing.
07:20So I'm making the horse's mane.
07:22Is this a weird thing to do?
07:23Slightly.
07:24Oh, nice.
07:26What does your family usually eat during the year?
07:28We always have a whole chicken with the head on.
07:31Oh, OK.
07:32So it's all about having the head and the tail to be a whole.
07:35So we always have a whole fish.
07:37Um, and there will be a big chunk of roast pork as well.
07:41Oh, nice.
07:41With the crispy crackling.
07:42Yeah.
07:43Um.
07:43I can see why you just eat vegetables.
07:45Yeah.
07:46Prep your body.
07:49Do you reckon I can make this look like a horse's nose?
07:52Am I doing...
07:52Am I doing OK here?
07:53Would you do one nostril or two?
07:56I want it to slightly on the side.
07:57So I'm going to do...
07:58Oh, a horse's profile.
07:59I can see it, yeah.
08:00Like...
08:00Yeah.
08:01Can you see?
08:02Yeah, I can see the mane's on that side.
08:03It's not coming 100% clear to me at the moment.
08:05The nose is facing us, right?
08:07Yeah.
08:07One of the things that I do think is a real cheat
08:09is to trim with some scissors
08:12some shapes that will help you
08:14turn your globule of ingredients
08:19into something that looks a bit more horse-shaped.
08:22So I use nori, the Japanese seaweed.
08:25And already...
08:25Oh, that's already a horse, you know?
08:28That's a ear, by the way.
08:30In case it wasn't clear.
08:31I was going to say, that's more unicorn-like.
08:33Oh, yeah.
08:33Yeah, yeah, yeah.
08:33Okay, yeah.
08:35This is why I like to do this alone, you know?
08:37The family is very judgmental
08:39until the vision reveals itself.
08:41But this is a fun kids' activity.
08:43I was just thinking, though.
08:43I feel like you're onto something.
08:45Like, maybe this is a fun way
08:46to get kids to eat salad.
08:48Yeah, if it wasn't so competitive in my family,
08:51yes, I could see potentially
08:52that could be a fun activity.
08:53But, you know, if the kids came near this,
08:56they'd be like, get away from it!
08:57I'm making this now.
08:59Annie, as a comedian,
09:01what does a traditional Chinese family
09:04think of a daughter becoming a comedian?
09:07They like it because it's entrepreneurial
09:09and my dad was into business.
09:11So he was in the import-export business.
09:14So he would tell me stories
09:15like before they had noodles freely available,
09:18they would have to use wonton skins.
09:20So they would have to cut that up.
09:22And that was, like, as close as you could get to noodles.
09:26But in terms of me not being a doctor or a lawyer,
09:30I prepped them very early for that.
09:32Like, by grade five, it was clear
09:34I loved English more than maths.
09:36Like, I could still do it.
09:37And then by year 12,
09:38my friend Sharon was really dragging me across the line
09:41with maths methods getting Ds.
09:43So I think they got the message,
09:44like, it's not going to work out for her.
09:47This could be the thing.
09:48Like, apologies to Sharon,
09:49but get a dumb friend who's getting worse marks than you.
09:51Yeah, she's on the phone every night
09:53just hauling my arse.
09:55But what I will say for this
09:57is that as a salad,
09:58it is surprisingly tasty.
10:01Like, it actually...
10:02It seems extraordinarily weird
10:04when you see all the ingredients going in,
10:05like, because pomelo or pink grapefruit
10:10has an auspicious sound to it in Chinese,
10:13I always add pink grapefruit.
10:16And sometimes the animal of the year
10:20lends itself to particular colours
10:22and then the salad changes a little bit
10:23to incorporate a few more of those colours in there.
10:26But let me just show you guys this one there.
10:29Like, is that looking like a horse cue?
10:30Oh, yeah.
10:30Yes.
10:31Yeah?
10:31Which one's the eye, though?
10:32Where's the...
10:33Well, this is...
10:34Oh, no, I see.
10:34Sorry, it was a bit...
10:36How rude.
10:37This is the eye here.
10:38That's the other eye.
10:39Like, he's got it sort of, like,
10:40three-quarter profile.
10:42Yeah, yeah, yeah.
10:42I can see it.
10:43All right.
10:44Success.
10:45Year of the Horse,
10:47Isang.
10:52We'll do the whole foo-fara
10:54with the Isang a bit later on outside,
10:58but I thought I'd show you
10:59a few of the slightly easier animals
11:01that we've had to make over the years.
11:02So this was Year of the Snake.
11:03Wow.
11:04Just last year.
11:05What is that made of?
11:06The snake itself is, um...
11:10Salmon?
11:11Yeah.
11:11All the way through,
11:11and then it's just, like,
11:12the bands of the snake are the nori as well.
11:14I think having the outline of the nori
11:17really helps.
11:18It really brings it to lay.
11:20It looks surreal.
11:21This was Year of the Dog.
11:22Oh, that's cute.
11:23That is so cute.
11:24Every Asian woman's dog.
11:24Nobody wanted to eat it.
11:25Named Lucky.
11:29Pushing in the pram.
11:31Year of the Rabbit and Year of the Chicken
11:33were both, like, banner ears, in my opinion.
11:36I like the chicken one.
11:37Like, that one...
11:38That's very artistic and kind of abstract.
11:40Well, the size of this one was actually challenging,
11:43the chicken one,
11:44because it was enormous.
11:45Like, it was probably that big.
11:47So it was this sort of giant chicken.
11:48But this is one I was not involved with.
11:50This is my uncle.
11:51This is why he wins every single year.
11:53Oh, no.
11:53This was Year of the Dragon.
11:55Wow.
11:55Like, look at that guy.
11:56That is...
11:57That is incredible.
11:58That's bananas.
11:58Yeah.
11:59I like the chili, the curved chili.
12:00All the individual different colours on the side.
12:03Where did he get all of them from?
12:04That's insane.
12:05It's crazy, isn't it?
12:06Well, Uncle Swan, I'm coming for you this year.
12:08That horse is going to be perfected,
12:10and I'm going to win.
12:11After the break, the family reunion rolls on.
12:13It's Brendan and Annie's turn to cook.
12:26Welcome back to The Cook-Ups family reunion dinner.
12:29Tonight, I have cast the ridiculously talented cook
12:31Brendan Pang and the ridiculously funny comedian
12:33Annie Louie as my family members.
12:35Annie, what are you making for our reunion dinner?
12:37I'm making sweet potato doughnuts.
12:39Lovely.
12:40Brendan, how about you?
12:41I'm making Mauritian fried noodles.
12:43This is going to be a feast.
12:52Brendan, Mauritian fried noodles.
12:55Talk to me.
12:55What are they?
12:56Basically, I mean, it's like Chinese stir-fried noodles, basically.
12:59So taken by the Chinese immigrants to Mauritius a long time ago,
13:04and this is something my grandma and my grandmother would make
13:07for pretty much every family occasion,
13:09especially Lunar New Year.
13:11So first step is really just a quick marinade of the chicken.
13:15And I'm using chicken thighs because I think they're just juicier and better.
13:18Strong agree.
13:19Soy sauce, cooking wine, a bit of cornstarch.
13:23Yeah.
13:23Get all that in.
13:24And then my grandmother loves to use black pepper,
13:27so she puts a fair bit of that in as well.
13:28So Mauritian cuisine is really interesting because you have these Indian and Chinese diasporas
13:34with French kind of influence as well, and I think it's fantastic.
13:39Absolutely fantastic.
13:40Very sort of ginger-forward.
13:41Yeah.
13:42Black pepper is also really popular.
13:44I mean, it's awesome.
13:45I think for me, it's most of it, I would say, is probably more like Indian inspired or like those
13:52kind of spices.
13:53Yeah.
13:53But you've got curries with thyme leaves in there, which is really different, which is kind of cool.
13:58Lots of street food.
13:59This is a very common street food in Mauritius.
14:01And I think for me, the condiments is what makes it.
14:03So you would say by looking at this, this is a very common Chinese noodle stir-fried,
14:07but we have it with something called mazavaru, which is like a Chinese or like Indian-style chilli paste in
14:14Mauritius.
14:14Whoa, okay.
14:15Which then starts to like, yeah, change things up a bit.
14:18Absolutely.
14:19Cool.
14:20I'm excited for this.
14:23Annie, sweet potato doughnuts.
14:25What are we doing?
14:26What's been done?
14:27What are we doing next?
14:28So we've got glutinous rice flour in here with some brown sugar.
14:32So we're mixing the dry ingredients together.
14:34We've got some extra glutinous rice flour there in case the consistency might be a bit too sticky.
14:40So there's that.
14:41And then also some water is boiling left over from our sweet potato.
14:45Oh, okay.
14:45So you cook this sweet potato in, you boil it in the water, drain it off.
14:49Just like you would make sweet potato mash.
14:52So it's exactly the same.
14:53And then we're going to mash that.
14:54And then we're going to save a quarter of this.
14:57And that will make one option for a filling where you have sweet potato inside the sweet potato ball.
15:03Like sweet potato inception.
15:05Yes, exactly.
15:06And then the other filling, which is my personal favourite, is desiccated coconut.
15:10Yes.
15:11White sugar and some roasted peanuts.
15:14Oh, okay, cool.
15:14So we'll add that and then we'll stuff them inside of our balls.
15:17Lots of different variations of this kind of thing.
15:19You can have red bean.
15:20You can have all kinds of fillings to it.
15:22What's the consistency of the dough?
15:24Let's make the dough.
15:24Yeah.
15:24I feel like it's making cookie dough.
15:27It's quite similar to that.
15:27That's the kind of consistency that you want.
15:30So I'll save this now, some of this for our filling.
15:35And it'll make about 18.
15:37And that's a lucky number.
15:39So we'll aim for that.
15:42Do you have like a favourite Chinese lucky number?
15:45Because pretty much everything can be a lucky number except for four.
15:49True, yeah.
15:50Six is an interesting lucky number.
15:51And that's because it can be written infinitely.
15:54So you can, like the pen stroke doesn't stop.
15:56So they love stuff like that.
15:57But my favourite number is five.
15:59But that's because I had a lucky softball glove in primary school.
16:02So it has nothing to do with it.
16:03Hang on, how are you writing six infinitely?
16:06Like, are you the numeral?
16:07Oh, the numeral.
16:08Like, it's like a curl, you know?
16:09Yeah, yeah.
16:09I was doing the Chinese six and I was like...
16:11Oh, no, you're getting too mad.
16:12Then you have to go upside down.
16:13And then back up the right way will be...
16:16You want to keep everything warm with this dish
16:18because once it starts getting cool, it doesn't bind properly.
16:22For sure.
16:23Yeah.
16:23But because you're using the glutinous rice flour,
16:26it's not this kind of like if you're making scones
16:28and you overmix it, it's going to not work or whatever.
16:31The thing about the glutinous rice flour is that it is,
16:33despite the name, gluten-free.
16:35Is it?
16:36Yeah.
16:36Oh, I didn't know that.
16:37Well, because the glutinous rice has no gluten in it,
16:40but for some reason everyone's decided to call it glutinous rice
16:43just because of the consistency of it.
16:46So it's very kind of...
16:49Well, you know, all rice flours are gluten-free,
16:51but it means that when you knead it or you mix it,
16:54it's not going to overmix.
16:56Yes.
16:57Yeah, that's really good
16:58because when you feel like it's getting cool,
17:00you can kind of warm it up again with your hands
17:02and make it malleable again.
17:05I'm going to switch to using a spatula now
17:07and then get stuck into it with my hands,
17:09but be careful that you don't burn yourself
17:11with a boiling hot potato in your water.
17:12Yeah, it's just warm.
17:14It doesn't need to be, like, boiling hot,
17:15but this is a lovely dough.
17:19It's fabulous.
17:20That is coming together really, really nicely
17:22and I cannot wait to eat these
17:24because these are one of my favourite things to eat.
17:26Yes.
17:29Brendan, OK.
17:30Ooh, eggs happening.
17:31Yes.
17:33See, the thing I like,
17:34I think is really important to learn about a lot of stir-frying
17:38is you don't have to throw everything in together.
17:40You can cook things separately.
17:42You've done the prawns,
17:42you've got the eggs going here
17:43and that simplifies the entire process.
17:46Like, it makes it a lot easier.
17:48I think that is the part of stir-frying for me
17:50is making sure you have all the prep
17:52and then doing it in batches
17:54because what I find is, like,
17:55a lot of people put everything in at once
17:56and it starts to stew
17:58and then they're like,
17:59why have I turned out with, like, a soup
18:01instead of a stir-frying?
18:03You've made it in the process
18:03that you would do to make a stew.
18:06When you think about it,
18:07people just think that,
18:08oh, because you're using something wok-shaped,
18:09it's always going to be a stir-fry,
18:11but if you're cooking it like you would a stew,
18:13regardless of it being a wok,
18:14it's always going to turn out like a stew.
18:16I think chicken's a good one, for example.
18:18Like, you really want to sear the outside
18:19so the juices kind of, like, stay in there
18:22as opposed to it kind of, yeah, stewing away, so.
18:25Absolutely.
18:26And I like that you're using lap chong,
18:27one of my favourite things.
18:28Me too.
18:29Me too.
18:30This saves me so much
18:31because you don't have to go to the supermarket
18:33for it all the time
18:34because it's, like, I always have it at home.
18:35Always.
18:36Same.
18:37All right, we might chuck a bit of that in there.
18:40Great.
18:41Who was the person that taught you to cook mainly?
18:44So for me, it was my gourmet, my grandmother.
18:45Yeah.
18:46She is Mauritian, Chinese Mauritian.
18:48Her side of the family is Cantonese.
18:50Okay.
18:51A lot of, like, dim sum-style food.
18:54A lot of roast meats.
18:58I kind of had the best of both worlds growing up.
18:59Yeah.
19:00I grew up in Perth, was a bit, I mean,
19:02a bit removed from my Chinese ancestry.
19:04Yeah.
19:05But mum's side is Cantonese and then dad's side is haka.
19:08Okay, okay, yeah.
19:10There's, like, on the other side,
19:12there's, like, the very, yes, more simple flavours.
19:14Yep.
19:16So I'm just adding some of the veg in.
19:18Amazing.
19:19The lighter parts of the spring onion
19:20because the green won't cook just yet.
19:23Love how this has come together.
19:24It's great.
19:27All right, Annie, this is our dough.
19:29Okay, looking good.
19:30Yes, dough's ready.
19:31So we're going to put in my favourite filling now.
19:35And I've coated a little bit of potato starch on each side.
19:39So that gives it a really nice golden colour.
19:41Ah, okay, okay.
19:42So a little bit of a cheat there and then roll it back into a ball shape
19:46and try not to pierce it with any of the sharp peanuts going on there.
19:50So, Annie, what's in these ones?
19:52So we've got some that have sweet potato and sugar in it.
19:55So we're going to use this as the tester one
19:57to see if the oil is ready.
19:59And about what temperature do you want the oil?
20:02I think usually about 170, see how you go.
20:05So when you see the bubbling like that, that's looking good.
20:09Nice.
20:09And it needs to be turned a fair few times.
20:12So once we've got one that's good, we can put a few more in.
20:15I think this one is the peanut, desiccated coconut and sugar.
20:22Nice.
20:23When my mum does it, she just uses chopsticks,
20:25but I'm not that advanced,
20:26so I'm going to use all the tools I have at my disposal.
20:31This is like a metaphor for the confusion of people growing up
20:35in different cultures.
20:36It's like, do we use a spoon or a chopstick
20:38or that little ladle thingy?
20:40When we return, our family reunion dinner will be served.
20:55Welcome back to The Cook-Up,
20:56where Brendan Pang and Annie Louie are finalising their food
20:58for our family reunion dinner.
21:00Annie, how's it looking?
21:01Looking really good, finishing the last batch now.
21:03I agree.
21:04And Brendan, these noodles look spectacular.
21:07They've been finalised.
21:09They're done.
21:12I don't think this plate is big enough, but, I mean, that's...
21:16Are you in charge of the cooking when it comes around
21:19to, like, family dinners and things these days?
21:21I am now.
21:22It always used to be my grandmother.
21:24Yeah.
21:24Mum has always had the dessert role.
21:27She's had a cake business for a long time.
21:29But these days, I feel like I'm in charge of the old-school cooking.
21:34Like, I'm taking on more of this kind of...
21:36Like, my family's the same way, and to be honest, I'm quite proud of that.
21:38Yeah.
21:38Like, it's nice to be the one that people do when they know that, like,
21:41here's a dish that is so important to our family...
21:43..and you are the one that's in charge of making it.
21:45Feels good.
21:45Very cool.
21:48Annie, these look spectacular.
21:50They smell really good as well.
21:52Can't wait to eat it.
21:53So I'm just going to finish off these and then plate up.
21:56You've got some with, like, a little, I don't know,
21:58teardrop shape there.
21:59Yeah.
21:59I'm calling it a tail, so I like to know what I'm eating.
22:03Some people might want it to be a surprise.
22:05So these are the sweet potato ones.
22:07Oh, OK.
22:08And the others are the peanut.
22:09Very smart move.
22:10Very smart move to differentiate.
22:12Oh, can't wait to eat.
22:13Mauritian fried noodles and Chinese sweet potato doughnuts.
22:24Brandon, these noodles look absolutely spectacular.
22:27I mean, you really have that wak-he smokiness coming through.
22:31I can't get over these juicy prawns.
22:34They're massive.
22:35How good are they?
22:37But for me, like, ever since I was little,
22:39I always loved getting that piece of lap-chong in.
22:41It's like, oh, yeah, OK, that's the good mouthful.
22:43It's a little guilty pleasure because of the fat in the meat.
22:46Oh, that's fantastic.
22:48All right, Annie, I'm going to try a donut.
22:50OK.
22:51Straight into dessert.
22:52Yeah.
22:52Which one did you get?
22:53I think I got the, yeah, your favourite.
22:56Oh, they're different fillings.
22:58One with the tail.
22:59Do you prefer the peanut or just sweet potato?
23:03Or maybe sweet potato.
23:04I'll try sweet potato.
23:04OK, sweet potato.
23:05I think that could be one.
23:07Oh, wow.
23:08Yeah, there you go.
23:09It's a little bit like a donut version of the onde onde,
23:14like the Malaysian sweet that's got coconut and palm sugar and things.
23:19Oh, yeah.
23:19It's got a nice chew to it.
23:21And we're doing this a little bit backwards,
23:22but this is my Year of the Horse Yisung salad.
23:26Some people do, like, whole, I don't know, like a speech
23:29to go along with doing all of this.
23:31We don't really do that.
23:32We just kind of say Happy New Year to everyone.
23:34The dressing is kind of sweet, but it works.
23:38And then that August goes over the top there.
23:41Annie, grab your chopsticks,
23:42because we will start to toss this in just a minute.
23:46Every family is different,
23:47but whether yours is large, small,
23:48or fabricated for the purposes of TV,
23:50like my sister Annie and brother Brendan here,
23:52thank you for joining our family reunion dinner,
23:54and Happy New Year.
23:55If you want more of The Cook-Up and more delicious food ideas,
23:57head to SBS On Demand.
23:58I'm Adam Liao.
23:59Thanks for watching The Cook-Up.
24:01Happy New Year.
24:08Happy New Year.
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