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00:22Hello, I'm Adam Liao and welcome to The Cook Up, the only television show brave enough
00:25to have a serious conversation about lettuce.
00:27On tonight's menu, braised chicken with Chinese mushrooms, shepherd's pie and pumpkin erisserie.
00:32Let's meet our guests.
00:34Michael Longo is an actor and casting guild of Australia rising star who believes in the transformational power of the
00:40arts.
00:40Speaking of transformations, he's also a very reformed fussy eater who can make a mean spaghetti bolognese.
00:46Hi, Michael.
00:46Hello.
00:492025 Young Chef of the Year, Savani Krishnan, who's worked at Manzai, Etta and Fred's,
00:53but she's now tapping into family recipes at her very own restaurant, Sadi in Melbourne.
00:58Welcome, Savani.
00:58Hi.
01:00Michael, fussy eater.
01:02What were some of the things that you, as a kid, would not eat but today find yourself able to
01:08eat?
01:09Vegetables.
01:10Seafood.
01:11I hated seafood.
01:12Really?
01:12Yeah, but I recently like oysters.
01:18I love oysters.
01:19That's like...
01:20Extrime.
01:20Yeah, right?
01:22Extrime.
01:22But I can't eat it anymore because I get gout.
01:27You found something you love and then it was cruelly ripped away from you again.
01:31Savani, what about you?
01:32Were you a fussy eater as a kid?
01:33Not really, but I wouldn't eat things like bitter gourd or, yeah, actually like bitter things.
01:40Yeah, well, I think that's natural.
01:41Like, I think as a kid, vegetables are naturally bitter, bitter gourd is naturally bitter,
01:45but then as you get older, you're kind of like, oh, you know what, it's not so bad.
01:49But even now, I can't eat raw tomatoes.
01:51I just don't enjoy the texture.
01:54What?
01:54So, yeah.
01:55Raw tomatoes.
01:56Yeah, like I'm the one that takes the tomato out of the burger.
01:59Okay, okay.
02:01I'll circle back to that.
02:03Tonight, the food equivalent of Velcro, we are cooking things that are basic but brilliant.
02:10How good's that?
02:11Like, honestly, we cracked the code.
02:13Like, well done, Australia.
02:15Sausage, bitter bread, bitter sauce.
02:17It's great.
02:17Don't need to overdo it.
02:18Brilliant.
02:19Maybe some onion if you're feeling fancy.
02:20Would you consider yourself a basic cook, Michael?
02:23No.
02:25What, you like the more complicated things?
02:27No, no, no.
02:28I'm not even basic.
02:30I'm very basic.
02:32Aspiring to be a basic cook.
02:33Maybe.
02:34One day I'll be basic.
02:35Yeah, we'll see how we go.
02:37Savni, in the restaurant game, can you get away with cooking basic foods?
02:42Or do you always have to, like, make it special, fancy?
02:44No, you can get it.
02:45You can do basic food, but it needs to be brilliant.
02:48You can't hide behind basic food.
02:49So, you need to have flavours on point and seasoning.
02:52Everything has to be on point.
02:54That's the thing with the basics.
02:54Because you're paying.
02:55The customers are paying for it.
02:56Yeah.
02:56Yeah.
02:57You've got to do it well, don't you?
02:58If you're not going to give them something new, you've got to give them something really good.
03:02Good.
03:02Well, my basic but brilliant recipe is braised chicken with Chinese mushrooms.
03:11So, chicken with braised Chinese mushrooms.
03:15This is such a basic dish, but it's one that actually has a huge amount of, I'm going to say,
03:22influence.
03:23Like, it's a dish that sort of originated in northern China, and it has travelled throughout China, throughout Southeast Asia,
03:33even all the way to Australia.
03:35There are some, if you go up to, like, Broome in northern Western Australia, there's, like, indigenous communities there that
03:42will cook versions of this dish because of, you know, the pearling industry and the Chinese that came to that
03:47area.
03:47It's a really kind of fascinating thing, and there are so many different versions of this, but I'm going to
03:52make it sort of slightly, no, I'm not going to say authentic, but kind of one of the more northern
03:58Chinese versions of this.
04:01So, ginger, I've chopped some spring onions there, and I can probably start with my wok fairly straight away.
04:09I've got some chicken thigh that I've cut up.
04:12That's going to be my chicken.
04:13And in China, it would always be made with chicken on the bone, but we're not in China.
04:19And I've got two different types of mushrooms here.
04:21I've got what's called, I guess, hazel mushrooms.
04:24These ones, you know, you go to the Asian grocery, you see all these different kind of mushrooms.
04:29You're like, I wonder what they're for.
04:30They're for stuff like this.
04:31And then I've got your normal shiitake mushrooms here.
04:34I'm just going to trim the bases off those.
04:40Savani, who taught you the basics of cooking?
04:43I think it was my, actually, both my parents.
04:47My mum and dad love cooking.
04:49My dad loves cooking, but my mum, she loves cooking, likes cooking, but it's more for, like, survival.
04:57But, yeah, I learned the basics.
04:58Michael understands where she's coming from.
05:00Yeah, 100%.
05:01Yeah, but then both of them, I guess.
05:05Just, like, watching.
05:06And I used to help them in the kitchen to chop vegetables and stuff growing up.
05:10Yeah, both of them.
05:12I've got a couple of aromatics here.
05:14It's just some star anise and some cinnamon that I'm frying off.
05:17And then to that, I'll add a little bit of my ginger.
05:21And then I can probably just about get started.
05:26Well, that smells great already.
05:29Frying my chicken.
05:32I'll just throw the onions in first as well.
05:35They're just the bases of the spring onions.
05:37I've got the tops that I've kept aside for later.
05:44Whenever I do this, I kind of put everything in.
05:49I put everything in.
05:50And because it's not against the wok, I just flip it upside down.
05:53So then the chicken hits the wok and then it starts to brown like that.
05:56Give that a bit of a season to start with.
05:59And now we can talk mushrooms.
06:01Both of you try this.
06:03These are those hazel mushrooms.
06:04This is just the dried mushrooms that I put into hot water.
06:08Just try a little bit of, I guess, the stock that comes out of that.
06:19Tastes like kombu.
06:21Tastes like what?
06:22The kombu.
06:22Oh, yeah, yeah.
06:24It's that really kind of umami savouriness.
06:30Michael, what do you do when you're not acting?
06:32Like if you're not in a series or you're not in a movie, what do you do for a hobby?
06:37Hobby?
06:37Yeah.
06:39I like to game.
06:40Oh, yeah?
06:41Yeah, right now I'm saving Cyberpunk.
06:44Nice.
06:45Yeah.
06:46When I was growing up, you didn't, there wasn't as much connectivity as there is today.
06:52And I think that's one of the misconceptions about gaming is that people that play computer
06:56games when I was young were like by themselves in a dark room.
07:00But now it's like you're chatting to your friends.
07:03Yeah, yeah, yeah.
07:03Sometimes it's some of the ways that I talk to my friends nowadays.
07:07Yeah.
07:07Like you can't really hang out when you grow up.
07:11Savni, what about you?
07:12Like when you're not in the kitchen.
07:13Yeah.
07:14I mean, you have a relatively new restaurant.
07:16So you're pretty much always in the kitchen.
07:18But hypothetically, if you weren't in the kitchen, what would you be doing?
07:21Oh, we, I go play badminton, my friends.
07:24Oh, badminton.
07:25Yeah.
07:26And my friends have kids.
07:27So we just like hang out with the friends' kids and just like, yeah, just switch off.
07:31And all my friends are like non-hospital.
07:33They're not chefs.
07:34So we talk about, we talk about some like different things.
07:37It's so important to have friends that are not in the same.
07:39Yeah, yeah, yeah.
07:40Like, you know, the number of times I'll catch up with another, you know, person who's either
07:43a cook or works in the TV industry.
07:46I'm like, we're just talking shop the entire time.
07:48And it's like, oh my God, when did this become a meeting?
07:50Yeah.
07:51So I'm going to throw all of my mushrooms in now.
07:55I've got the shiitakes in there, these long-stemmed hazel mushrooms, which are absolutely delicious.
08:02So you're not chopping them?
08:04No, not chopping them.
08:05Yeah.
08:07The shiitake stalks are quite firm, so you need to take them off.
08:11But these hazel mushrooms, they're quite tender, so they'll be fine to eat as is.
08:20And this is smelling fantastic already.
08:27With that liquid that I had, I'm not going to use all of it.
08:30I'm going to start off with some water because I just don't want to overpower this with too much mushroom
08:35flavor.
08:36A lot of the northern recipes will just use water because, you know, you don't want something to be too
08:41strongly flavored.
08:41But I think, you know, these days we like things a little bit stronger than perhaps our parents did.
08:48We're more used to stronger flavors.
08:49So I'm going to use a bit of both of the steeping liquids there.
08:54And I'll save this as well.
08:56That goes into my fridge and I'll use it for something else.
08:58Bring that to a simmer.
09:03And I will also season it with soy sauce.
09:11Some oyster sauce.
09:16A little bit of dark soy sauce for color.
09:21And sugar.
09:24Not too much, but just to sort of balance the dark soy sauce.
09:28Or both the soy sauces, I have to say.
09:32Now, you can do this in a clay pot or something as well.
09:35It's a really lovely dish done in a clay pot.
09:38But I'll just bring that to a simmer.
09:40And simmer that for about 10 minutes.
09:42When that's done, it looks like that.
09:47And the chicken's cooked now.
09:49The mushrooms have softened.
09:51And what I want to do, I've soaked some glass noodles.
09:56Vermicelli.
09:57Yeah, so, you know, if you go to Broome and you have, like, chicken vermicelli with an indigenous community there,
10:03this is, like, this is where that dish would have originated.
10:08Okay.
10:09Put that in here and just stir it all together.
10:12These noodles don't take long to cook at all.
10:14But as they sort of expand over three or four minutes, they will start to absorb a lot of this
10:21moisture for a very well-put-together dish.
10:28Michael, I was working in the movies or on a TV series.
10:31Is it glamorous?
10:33Yeah.
10:34What do you mean by glamorous?
10:36Well, you know, like, you know, you walk down the street, people recognise you.
10:39When you're on set, you know, people are like, oh, Mr Longo, can I get you another cup of coffee?
10:43Oh, dude.
10:44Yeah.
10:45They treat you like, like you're, you're precious.
10:48Yeah.
10:48Like, he's like, oh, no, no, here's an umbrella.
10:51Put on a coat.
10:52I'm like, whoa, relax, man.
10:54It's just a bit of rain.
10:55It's like, no, no, no, no, no.
10:56So, you all right?
10:57Do you need a coffee?
10:58Do you need something?
10:59It's so funny.
11:01I feel, like, so special when I'm on set.
11:03They won't let us scratch.
11:04Yeah, no.
11:05How dare you.
11:07And then when you go home, do you, is it the same?
11:09Yeah, my wife brings me back to.
11:11The other team.
11:12Boom.
11:14All right.
11:15So, the vermicelli is softened.
11:18Oh.
11:20Yeah.
11:21Not the easiest thing to play when you're trying to get some of it out, but not all of it.
11:25But we'll get that into the bowl.
11:29Nice.
11:30Kind of looks like chop suey.
11:32Yeah.
11:33And just the beautiful fragrance of just those aromatics that we had before.
11:38The star anise and the cinnamon stick.
11:43I'll scatter that with a bit of green onion.
11:46One of the real classics of Chinese cooking.
11:50Chicken braised with mushrooms.
11:56I think when you go through and you realise just, you know, a good idea, like a dish like
12:01this, travels across the world and people all over the world now eat it.
12:05You'd love to be the first guy who was like, you know what, I'm going to put chicken and
12:08mushrooms together.
12:10So good.
12:13I like the way that the vermicelli just soaks up all of the flavour.
12:16But the vermicelli has the most flavour of anything in it, more than the mushroom, more than
12:20chicken, because they're kind of like, it's like a cultural exchange.
12:23They just gave all their flavour to the vermicelli and just...
12:27More basic but brilliant food when Michael and Savini start cooking after the break.
12:42Welcome back to The Cook-Up.
12:44Tonight I have asked my brilliant guests, actor Michael Longo and chef Savini Krishnan to
12:47make some basic but brilliant food.
12:50Savini, what are you making?
12:51I'm making pumpkin edeseri.
12:52Okay, and Michael?
12:54Oh, shepherd's pie.
12:55Nice.
13:04Michael, shepherd's pie.
13:06Yeah, mate.
13:07I love shepherd's pie.
13:08Same.
13:09Yeah, my mum used to make it for me.
13:11Alright.
13:13So how do you make yours?
13:14You've got the lamb going in there.
13:16What goes in?
13:17What is this?
13:18Onion.
13:18Yeah.
13:19Carrots, mushrooms.
13:21Excellent.
13:22Do you have brothers and sisters?
13:24Yeah.
13:25One brother.
13:26One brother.
13:26Yeah, mate.
13:27Give me an idea.
13:28What was family time like for you growing up?
13:31Or like who was, you know, who was doing the cooking?
13:35My dad's the cook, but my mum would cook weekly, you know.
13:38It was a special occasion when my dad was cooking.
13:41Yeah, okay, okay.
13:42Because he worked a lot, but my mum would cook.
13:44And me and my brother would fight to see you've got the bigger portion.
13:50Survival of the fittest, you know.
13:53If I wanted to become an actor, what advice would you give me on how to be a good actor?
13:59How to be a good actor?
14:02Don't be an actor.
14:03I really know how to be a bad actor.
14:06Listening.
14:07Like the best advice that you give someone is listening.
14:11Which is like, a lot of people like to like act.
14:16You know, acting, acting, I'm acting.
14:18But no, like really good actors listen.
14:22Yeah, right.
14:23Yeah, it's all about...
14:24Are you saying to listen to like the director or listen to your castmates or...
14:29No, like in real life, you know, you talk, you listen, you act, you know.
14:35Yeah.
14:36A lot of people like to wait for their line and just like, oh.
14:39But it's like, listen, you know.
14:41You know when you say that, I see that.
14:43Yeah.
14:43I see that when someone's acting.
14:44I'm like, they're not very good at acting.
14:45Because you can see that they're just waiting for their chance.
14:48They just, they've said their line and they might have said it really well.
14:51But then they wait.
14:51And they wait to say the next one.
14:54100%.
14:54Oh.
14:55Listening, listening is key.
14:57Oh.
14:58Yeah, dude.
15:01I think I've just had the most incredible acting lesson of my life.
15:04And it was over a shepherd's pie.
15:06Savani, what is erisserie?
15:08I don't, I've never heard of it before.
15:10So erisserie is like a vegetable dish.
15:15Yeah.
15:15Almost like a stew.
15:16Yes.
15:17That you find in like Kerala, another state, one of the four states in south of India.
15:23Yes.
15:23So it's usually got a coconut base with whatever vegetable you find.
15:29And today we're just doing, using pumpkin.
15:30Beautiful.
15:31And it's also got some lentils or pulses.
15:34So today we're using black-eyed beans.
15:36And is this like a restaurant style dish or a home style dish?
15:39It's like a home style dish.
15:40Yeah, okay.
15:41Yeah, we do this thing called Onam Sadia, which is like, there's a festival called Onam,
15:44which is a big banana leaf festival with like 25 dishes.
15:49So erisserie is one of the, one of the dishes.
15:52Fantastic.
15:53So in here the pumpkin is cooking with curry leaf, I can see chilli.
15:57Yeah, and some turmeric.
15:58Turmeric, okay.
15:59Yeah.
16:00It's just going to make a paste.
16:14I'm so fascinated by so many of these dishes that you and a lot of other Indian chefs show me
16:23because I just feel that we don't know enough about Indian food in Australia.
16:30And, you know, we like it.
16:32Whatever we know, we like, you know.
16:34But then there's so much more around Indian food that actually is really kind of conducive to an Australian lifestyle.
16:43You know, if you want to eat a little bit more healthy, you want to eat a little bit less
16:45meat, that kind of thing.
16:46Like it's, yeah, like even this paste, my mum used to make the paste, like this particular paste and leave
16:52it in the freezer.
16:52And then you can just take it out and then make any stir-fry vegetables and that's your...
16:58Oh, okay, so...
16:59Yeah.
17:00Okay, you have my attention.
17:01Yeah.
17:02So coconut, just desiccated coconut?
17:04You can use desiccated coconut.
17:06You can use fresh or frozen coconut as well.
17:09And then you make the paste and put it in the freezer and, yeah, you can literally put...
17:14Can you just add it into...
17:15Yeah, whatever, whatever you think.
17:18How cool.
17:19So cool.
17:22Michael.
17:24Okay.
17:26It's coming together.
17:27Yeah, mate.
17:27Flour.
17:28Tomato paste.
17:29Yeah.
17:30This is the beef stock cubes.
17:33Yeah.
17:34I like to mix it in the water.
17:35I saw this in, like, some cooking show.
17:37Maybe this one?
17:38Yeah.
17:39Maybe this one.
17:40Well, you know, that's the thing.
17:42Some kid's going to be out there going, you know, Michael Longo, he always mixes it into the water.
17:46Yeah, yeah.
17:46So that's what they're going to do now.
17:47So I do it now.
17:49I'm a huge fan of stock cubes.
17:51Yeah.
17:51They provide so much flavour.
17:53And I think, you know, there was this time where we went...
17:56Kind of away from them.
17:57And we were like, oh, you know, you've got to buy the stock as a liquid now.
18:00Yeah, yeah.
18:01It's fancy.
18:02It's just heavier to carry home from the supermarket.
18:04Yeah.
18:05It just reminds me of, like...
18:07Like, home, you know?
18:08Yeah.
18:08Like, my mum's always used, like, the oxy...
18:13Yeah, yeah, yeah.
18:13Yeah.
18:14Stock or, like, magi...
18:16Magi stock.
18:18All right.
18:18So that will go into the dish, the mash on top...
18:23Yeah, man.
18:24...into the oven.
18:25I like to put milk and butter.
18:28Of course.
18:29Mashed potato without butter's not really mashed potato, is it?
18:31100%.
18:32You're making me hungry.
18:33Yeah.
18:34Good.
18:35There's heaps.
18:36We're okay, Savni.
18:38So is erisari, like, a basic dish?
18:41Yes, it is.
18:42So if you're a 10-year-old in Kerala...
18:45Mm-hmm.
18:45..how often per month is your family making erisari?
18:50Once a week.
18:51Once a week, okay.
18:52Yeah, literally.
18:54Wow.
18:55Yes.
18:55So this is a tempur now?
18:56Yes, it is.
18:58One of the most important parts of Indian cooking
19:01that's only actually very recently outside of the, you know,
19:05the South Asian community.
19:06Yeah.
19:06It's only very recently that people are understanding
19:08how important this is, I think.
19:10Yeah.
19:11I'm just going to stand back.
19:13You've got mustard seeds.
19:15Mustard seeds.
19:15Chilli.
19:16And the curry leaf.
19:18Yep.
19:18I'm going to stand on this side of it.
19:21So the curry leaves, are they used throughout India?
19:25Mostly south of India and the west of India.
19:28Yeah, okay.
19:29Not much the north.
19:32They are possibly, possibly my favourite ingredient.
19:36Yeah, mine.
19:36There is nothing that has curry leaves added to it
19:39that I'm like, I don't really like that.
19:40No.
19:40It's so delicious.
19:44Oh, wow.
19:45Stir.
19:46And just that, the addition of that tempur
19:48completely changes the profile of all of that.
19:53Brilliant.
19:53When we return, it is tasting time
19:55and Savni will show us how to make garam masala.
20:08Welcome back to The Cook-Up,
20:09where actor Michael Longo and chef Savni Krishnan
20:12are putting the finishing touches
20:13on their basic but brilliant dishes.
20:15Savni, are you nearly ready?
20:17Yep.
20:17Great.
20:18And Michael.
20:19Yeah, mate.
20:19You know, that is the shepherd's pie
20:22that you picture in your mind
20:24when you, like, dream about shepherd's pie.
20:26For real.
20:27I don't know how it ended up like that.
20:31Don't be humble.
20:32Take the credit.
20:32It's all good.
20:33It's all good.
20:34I appreciate it.
20:36Savni, the aroma of this is spectacular.
20:40I think it's a really great combination
20:42of, you know, the coconut and the pumpkin.
20:46Yeah.
20:46And obviously, the aroma of these curry leaves
20:48is just so beautiful.
20:53How lovely.
20:54Cannot wait to try pumpkin erisserie and shepherd's pie.
21:06You know, these are two completely different dishes,
21:09but I guess, in another world,
21:11if you make, like, a gravy-type thing
21:13and then put a carbohydrate on top,
21:14you've almost got, like, briyani
21:16if you change the potato for rice and lamb,
21:19I guess, ragu for curry-type gravy.
21:22Michael.
21:24Yeah, man.
21:25Mmm.
21:26I surprised myself.
21:28You know the part in Ratatouille
21:29where the guy tastes the thing
21:31and he goes back to his childhood?
21:32That's what I'm just...
21:33That's what's happening to me right now.
21:34For real.
21:35So good.
21:36Mmm.
21:38Erisserie.
21:39First time trying it.
21:40Mmm.
21:41Good luck.
21:44Mmm.
21:45Mmm.
21:47Good smell.
21:48It's so nice.
21:50Michael, what do you think
21:51of your first pumpkin erisserie?
21:53Oh.
21:53I'm assuming it's your first,
21:54I don't know.
21:56If it's not...
21:56It'll be real if it is.
21:58Mmm.
21:58No, it's really nice.
21:59Savani, one of the ingredients
22:01that we see in Indian cuisine a lot
22:04is garam masala.
22:05Yep.
22:06Which is essentially
22:08a mix,
22:09a spice mix.
22:10But I'm not...
22:12I think we have some misconceptions about it,
22:14so I wanted you to maybe show us
22:15how you make your garam masala.
22:17Yep.
22:17If you could.
22:23Um, we have, like,
22:26you have a lot of versions of garam masala,
22:28but what I like to use is
22:30the basic,
22:31because this goes with most curries
22:33and sub-zies or, like,
22:34stuff, like, vegetable dishes.
22:36Um, so we have...
22:38And is garam masala, like, regional, or...?
22:41It's more north Indian.
22:42Okay.
22:43And people use garam masala
22:44on a daily basis.
22:45Okay.
22:45Like, in their dals
22:46or their, um, curries and stuff.
22:48Right.
22:49So we've got some cinnamon,
22:51bay leaves,
22:52coriander seeds,
22:54cloves, cumin,
22:55green cardamom,
22:56and black peppercorns.
22:57Beautiful.
22:58With these spices,
22:59you give them a light toast,
23:00and then you cool them down
23:01before blending it.
23:02Right.
23:02So just in a pan,
23:04over heat.
23:05Yeah.
23:05And then just, uh,
23:06on the...
23:07You don't want it to be too toasty.
23:08Yeah.
23:09Just a light toast,
23:10and then cool them down
23:11before blending.
23:11Sure.
23:12I think one of the big misconceptions
23:14around garam masala
23:16is when it's used
23:17in a lot of Indian cooking.
23:18Yeah.
23:18Mostly used, um,
23:20at the end of cooking.
23:21So you finish off a dish
23:22with garam masala.
23:24Um, but then,
23:25if you have...
23:26If you make, like,
23:27uh, meat dishes,
23:29you can use it
23:31in the beginning
23:32or marinate your meat
23:33in the...
23:34Mm.
23:35With the garam masala.
23:43I'm going to do it in batches.
23:45So how common is it,
23:48realistically?
23:48Like, today in India,
23:50you've got, you know,
23:52100 million households,
23:52whatever.
23:53Yeah.
23:54How many of those households
23:55are making their own garam masala?
23:57Very few.
23:58Yeah.
23:58Not a lot.
23:59I like to make my own garam masala
24:01because my spice blend
24:04is a bit different.
24:05But, like,
24:06you just make a big batch
24:07and you're done.
24:16And you actually get, like,
24:18pre-made garam masala
24:19in the stores these days.
24:22Like, whole spices.
24:23Oh, okay.
24:23So that you can go home
24:24and just toast it
24:25and make it yourself.
24:26Oh, very cool.
24:26So it's, like,
24:27one less step of, like,
24:29weighing out the ingredients.
24:30You can just smell the aroma
24:32that that would add,
24:33you know,
24:33just at the end of the dish,
24:34stirred through
24:35on the way to the table.
24:37Savani, thank you so much
24:38and thank you for
24:39introducing us all
24:40to Eriseri as well.
24:42And, Michael,
24:42that was a shepherd's pie
24:43that blew my socks off.
24:46Thanks so much to both of you
24:47for joining me.
24:48Thanks for having us.
24:50Food doesn't always need fanfare.
24:52Sometimes basic
24:53but brilliant is best.
24:54If you want more of The Cook Up
24:55and more delicious food ideas,
24:56follow SBS Food on socials.
24:58I'm Adam Liao.
24:59Thanks for watching The Cook Up.
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