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00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where all of our pumpkins turn back
00:25into carriages after the Royal Ball. Tonight we are making pistachio crepes with chocolate
00:29sauce, teochew prawn rolls and chicken in pandana sleeves. Let's meet our guests. Alice Pung OAM is the
00:36internationally acclaimed best-selling author of Unpolished Gem, her father's daughter Lorinda
00:40and 100 Days plus many more. She's also an editor, lawyer and teacher who really loves pancakes. It
00:46is an honour to have you here, Alice. Thank you, Adam. Bea Satongan is one of Asia's best chefs. Her
00:52restaurants Paste Bangkok and Paste Australia have racked up stacks of awards, acclaim and awestruck
00:56diners drawn to her soulful cuisine. Welcome, Bea. Thank you for having me here. Bea, Alice, both of
01:02you won so many awards for what you do. How important are those awards to what you do, Bea? I
01:10think once
01:10you get the award is one thing that makes you feel that it's honour to have all that awards and
01:17then
01:17after that you have to keep that consistency day in, day out. And as a chef, you know, sometimes it's
01:24not
01:24easy, but we still keep trying. Yeah.
01:29Alice, when you, you know, when you, things like being shortlisted for the Miles Franklin,
01:34is there that same pressure on an author as there might be on a chef to keep writing books
01:38that are going to be, I don't know, breaking barriers?
01:42Oh, not really, Adam. Each book is different. And winning awards is great because some of the
01:47awards come with money attached to them. But you know, one of the best things about being
01:52an author, besides the awards, was once a boy came up to me and made me sign his book super
01:59fast because he'd nicked it from the local library. He liked it so much.
02:03That's brilliant.
02:04So it's meeting your direct readers and someone valuing your work so much.
02:08That's fantastic. Like a pesky fitted sheet but way more delicious, tonight's food can be wrapped,
02:14wrapped, rolled and folded. Alice, where do you stand on this? In terms of a meal where
02:19you have to take it into your own hands, quite literally, you know, where you have to roll
02:23a rice paper roll or do something like, you know, fill your own taco. Do you like interactive
02:28meals?
02:28I love interactive meals because you get to choose what you put in them. You get to choose
02:33the quantities and you can, you know, make a really buff rice paper roll laden with protein
02:38and meats if you wanted to, instead of three measly prawns in the middle that you get from
02:43the shops.
02:44Bea, how did you learn how to cook?
02:47I actually helped my mum since I was young. My mum, she owned a street store in Bangkok and
02:54that's how I actually need to help as the family business. And then I didn't want to be a chef
03:02until I was about 28. And I met my husband and he had a restaurant in Midagong and he was
03:11the one who trained me to be a chef and here I am today.
03:15Wow. Well, congratulations on all the success to both of you.
03:17Thank you so much.
03:18I'm cooking first. So tonight I'm making pistachio crepes with chocolate sauce.
03:26So I'm making crepes, but I'm kind of making them in the style that my grandmother used to
03:30make pancakes for me. We never had pancakes that were flat. We always had thin crepe style
03:34pancakes, I guess, but always folded and that's how we would have them for breakfast. Bea, I think
03:40it's an incredible story. You know, you've gone from, I guess, helping out at a street food stall to
03:46literally winning Michelin stars. You know, this is an incredible story.
03:50Yeah. Sometimes I look back and I could not believe that I'm here today. It's like, from
03:55the little girl that helped my mum doing the street stall and then to be this chef. Yeah.
04:03So it's quite unbelievable. The journey that I've been through.
04:06But you know, when I talk to you, it's very clear that it's not luck and it's not just
04:11like, oh, this just happened. Like I can see even the expression on your face right now,
04:15there it is years of hard work that is continuing to this day, to this very moment.
04:21It's so much. But sometimes like people said, you have to be at the right place and at the
04:26right time. And I think we did that in Bangkok and that's how we got our Michelin star. But
04:33it's not come easy because it's a lot of hard work involved.
04:37Alice, as a writer, is it hard work to be a writer? Like, is it physically hard? You know,
04:43sometimes it's a mental process. Oh, we don't have the same occupational health and safety
04:47hands as you do, madam. The worst that can happen to us is a paper cup, maybe a coffee spill.
04:54But it is hard work. So, you know, my books can generally take between four to one book.
05:01It took me 10 years because it was about my father's experiences in Cambodia.
05:07You know, but I think we underestimate emotional and mental exhaustion when it comes to when
05:15you're feeling tired. You know, I would say that in my work, most of the exhaustion that
05:20I feel is very much mental rather than physical, even though I am on my feet all day every day.
05:23Oh, it's true. Yeah. And most writers, you might know this, Adam, don't do this full time.
05:29So I'm not a full time writer. I work three days a week in another job.
05:34And that's that's how you keep the writing. You know, you keep it fresh and you keep it confined
05:42to ideas instead of being worried about your paychecks.
05:47Well, I've made my crepe batter. Yeah, I do it in a blender for a couple of reasons,
05:53because firstly, it's easier, but also the speed of the cutting actually cuts the glue to the threads.
06:00So it makes the crepe batter softer. I'm going to make a chocolate sauce to go with my crepe.
06:05So I'm going to start my crepe pan now, not too high heat.
06:10And my chocolate sauce is very simple. Just going to bring some cream to a simmer
06:14and then whisk in a bunch of other ingredients. And that's just some cocoa powder,
06:20some chocolate, some sugar and vanilla. Bea, what's the hardest thing about your job?
06:26My job is about keep consistency.
06:30And, you know, some may not know that the kind of what you do at Paste is take a lot
06:35of really old,
06:37traditional, sometimes royal Thai recipes and kind of modernise them,
06:42make them something that can be appreciated now in the 21st century. Is that a difficult process?
06:47It's a lot of research. You need to know the boundary, like you need to know the basics of what
06:53you're cooking.
06:54And then after that, you create from there.
06:57How old is your oldest recipe Bea?
07:00I think it's about 18th century.
07:0318th century?
07:03Yeah. So we research back and then some, if not even have the, like the measurement.
07:10So we have to guess, they only have the ingredients.
07:14Yeah.
07:14And can you get most ingredients where you are?
07:18It's actually, you can actually do that, but it's a lot of research because the name become different.
07:26And then after that, we've done the research and then sometime you can get it here in Australia
07:32or sometime they import to here.
07:35Wow.
07:36So I've done a couple of things while you guys have been chatting.
07:39I'm making my chocolate sauce here.
07:40So that was just cream, a bit of vanilla, some sugar, some cocoa powder,
07:44which I think is really important because cocoa powder just really brings more of that chocolate taste to it.
07:49And then I put some dark chocolate in there as well.
07:52And I'm just whisking that now off the heat to, you can see what's a nice kind of silky sauce.
07:56I'll finish that with a touch of butter, which I can put in now, just some cold butter that will
08:01really gloss the sauce.
08:02And I also took my crepe batter, which I had rested for a little while in the fridge.
08:06And I tried to make my first crepe to see how the first one's always a little touch and go,
08:12but I brushed it with a bit of butter.
08:15So now the edges of that crepe are coming away just nicely.
08:20So I should be able to just flip that over inside my crepe.
08:25I'm going to put a little bit of pistachio and some sugar.
08:29Alice, what's it like?
08:30You know, you're one of Australia's most celebrated writers and you still have a day job.
08:34Do you like turn up for work the day after you've been nominated for the Miles Franklin?
08:40Yes, yes, I do.
08:41And just like, oh, you know, how was your weekend, Alice?
08:43Oh, you know, shortlisted for the Miles Franklin.
08:45No biggie.
08:46Yeah, it's just nice to have that stability so that the other part of my life or my brain can
08:53go off in all sorts of creative directions.
08:55Lovely.
08:57It's actually a really lovely thing to hear because sometimes, I guess, it's not like you have to have this
09:03moment like,
09:03I'm leaving my job.
09:04I'm going to go do this other thing.
09:05It's like, you know, you just, your creativity comes through as another part of you, you know, without having to,
09:12I don't know.
09:12I don't know what I'm saying.
09:13Oh, no, I do know what you're saying.
09:14Yeah.
09:15We value stability and safety in our lives so that we can go off and do creative things.
09:20We're not stressed and anxious about, you know, economic things, about, you know, feeding our children.
09:29So the creative side is not that big a risk, though it might be different for Bea because her creativity
09:36is her livelihood.
09:39You know, when I was young, these pancakes would come out one at a time when my grandma was cooking,
09:44just so that she'd be in the kitchen making them.
09:46And I'd be sitting at the table, honestly, just not knowing how lucky I am to have somebody who is
09:51making crepes for me in that way.
09:52And it would just be one at a time as they came out.
09:54Oh, the weight.
09:56Yeah.
09:57A little brush of butter, sugar, some pistachio.
10:01So you could put the chocolate sauce on the inside, but I actually think I'm just going to put it
10:04on the outside of this.
10:06Sorry, Adam.
10:06Where did your granny learn to make her crepe?
10:09I have absolutely no idea.
10:12She just came from that generation, I think, where, you know, cooking was her life.
10:16Like, that was the way that she contributed to our family, to the world, to everything.
10:21Oh, that was the way she showed love as well?
10:24Absolutely.
10:24Absolutely.
10:25One thousand percent.
10:26And I guess she came from that area where, you know, being a cook was the world.
10:32You know, that was the most important thing that you could do.
10:36Pistachio crepes with chocolate sauce.
10:43If you wanted to, I think, take these to another level, you could, instead of buttering the crepe,
10:48you could fry some katifi pastry and kind of make them Dubai chocolate crepes by putting the crunchy katifi pastry
10:54in the middle.
10:55I mean, I love Dubai chocolate.
10:57It's delicious, Adam.
10:59I didn't know the trick about adding extra coca in your chocolate sauce.
11:03It makes a big difference.
11:05It really does.
11:06You get a lot more chocolate flavour.
11:08Yeah, instead of a syrupy flavour that I usually end up with.
11:12And that extra sugar on top is amazing.
11:17I think people underestimate how much sugar you need to make things taste sweet, particularly when you're using dark, bitter
11:21chocolate.
11:22A little bit of extra sugar on top is all you need.
11:24After the break, Alice and Bea will get hands on with their recipes.
11:39Welcome back to The Cook Up.
11:40Literary sensation Alice Pung and culinary sensation Bea Satongun have joined me to make food that is wrapped, rolled or
11:46folded.
11:47Bea, what are you making?
11:49I'm making the pandanus chicken.
11:51Beautiful.
11:51Alice, how about you?
11:53Diozio pork in prawn rolls.
11:55I love these.
12:04I love these, Alice.
12:06There's lots of different kind of variations of these from like the Lorbat to, you know, the steamed ones that
12:14you get at Yamcha.
12:14Yes, yeah.
12:16These are a specialty from the south of China where my ancestry's from.
12:20So they're Diozio ones and they're wrapped in bean curd instead of spring roll pastries.
12:25Right.
12:26And this is the, I guess the bean curd...
12:28It is.
12:29...skin wrapper that's then dried.
12:31Yeah, it's the top of, it's the skin that forms when you make soy milk.
12:35Yes.
12:36So it's just dried up, isn't it?
12:37Yeah.
12:38What goes into the fillings?
12:39You've got pork in there.
12:40Yes.
12:40Pork mince, chopped prawns.
12:41Yep.
12:42And we're going to break an egg.
12:44We've got some water chestnuts in there.
12:46We've got some spring onions.
12:47We've got some coriander.
12:49And after I break this egg, we are going to add a little bit of corn flour just so the
12:55egg isn't so sludgy.
12:57Oh, interesting.
12:58Yeah.
12:58Yeah.
12:59Because sometimes it can get a bit wet and when you fry them, which we're going to do afterwards, it's
13:05going to get really...
13:06Yeah, when the egg weeps.
13:08I do this with the cornstarch and the beaten egg.
13:10I do it a lot for Chinese-style omelettes.
13:13Oh, you do that, yeah.
13:13So the egg doesn't weep.
13:15It's a trick my mother told me.
13:16Oh, very good.
13:17Yeah.
13:17Very good.
13:18There we go.
13:19Mix this in.
13:20And these are the seasonings that go into here?
13:22Yes, these are the seasonings, Adam.
13:24We've got some Chinese five-spice powder.
13:27So I'll just put a little bit in here.
13:29We've got some ground pepper, which I'll also add in here.
13:32Beautiful.
13:33And we also have, this is...
13:36I'm going to say sesame oil.
13:37Sesame oil.
13:38Yes, it is sesame oil.
13:39I'm just going visually on what it is.
13:41Yes, and we can smell it.
13:42Sesame oil.
13:42Yes, absolutely.
13:43Yes, this is sesame oil.
13:45And we're just going to add a little bit of soy sauce as well.
13:48Lovely.
13:48So to your taste.
13:49But don't go try tasting this batter because it's raw.
13:52You know, my grandma though, when she would make stuff like this, dumpling filling, she'd
13:56always just grab a little and just...
13:57Oh, really?
13:58Yeah, throw it into her mouth raw just to...
13:59Raw pork?
13:59Yeah, just to taste the balance of the seasonings.
14:03Oh.
14:03An iron stomach.
14:05Beautiful.
14:06There we go.
14:07So this, how do we prepare this?
14:09Oh, how do we prepare this?
14:10I'll keep mixing for you.
14:11Oh, thank you so much.
14:12Because this will be a new ingredient for a lot of people.
14:14Yes, it is.
14:15And you can get it from all Chinese grocery stores.
14:18And I'm just going to grab my scissors and you can cut it to size.
14:22So you can make great big long ones.
14:24You can make slightly shorter ones here.
14:26Okay.
14:27If you make great big long ones, it's okay because you're going to cut them into segments
14:33and we're going to deep fry them.
14:34And what we're going to do is gently unfold it.
14:37Look, it seems really easy to use.
14:39Yeah, it's really flexible.
14:40Almost easier than like a spring roll wrapper or something.
14:42It is, yeah.
14:43And it's quite flexible as well.
14:46And it's very forgiving.
14:47It stretches a little bit.
14:50So what we've done is we've moistened it so that it's not so stiff.
14:54And so I'm just going to put it on one corner.
14:58And we're just going to make a little shape here.
15:02These are generous.
15:03I like this.
15:03Yes.
15:04Yes.
15:05That's how I like to cook.
15:07Okay.
15:07And then what we do is we fold the ends in, the sides in like that.
15:13And do you need like any paste or anything to seal it shut?
15:16Yes.
15:17Is it that same cornstarch mixture?
15:19Yes, the cornstarch sludge.
15:21So we are going to cut it.
15:23So we don't want to roll it over and over again.
15:26Because it won't fry properly.
15:28Oh, okay.
15:29It will be too thick.
15:30So just one thin skin.
15:32There we go.
15:33And these get steamed first and then they'll be fried later.
15:37Yes.
15:37Yeah.
15:37So these get steamed first and then they get deep fried later.
15:42But you know what?
15:43If you're short of time, my mother just chucks them in the deep fryer.
15:46Right.
15:47And it works equally well.
15:48Yeah.
15:48Fantastic.
15:49Can't wait to try them.
15:51B.
15:52You know, I love this dish.
15:54One of my jobs when I was at university, I worked as a waiter in a Thai restaurant.
15:58Right.
15:58And this was one of the dishes that was so popular.
16:02I know.
16:02How do you marinate the chicken?
16:03I put in the coriander root, garlic, and white pepper.
16:08Mm-hmm.
16:09And then after that, I piled it together.
16:12And then...
16:12What's that called in Thai?
16:13It's like three friends or something.
16:15Yeah.
16:15We call it samgler, which is like three friends together.
16:20And you're meant to have that all together to make that aroma coming through.
16:23And this is how I wrap my chicken.
16:26I fold that tightly.
16:28Right.
16:28And then I go like that with a stick.
16:32And the seasonings are the golden mountain sauce.
16:35Mm-hmm.
16:36And the sriracha.
16:38Yeah.
16:38To keep that a bit of spice in there.
16:40Because normally when you have the pandanus chicken, sometimes it becomes like quite sweet.
16:48Mm-hmm.
16:48And I want something to bring out more of that spiciness.
16:52So I add the sriracha sauce.
16:55And then I add the coconut milk in there as well to make that more tender.
17:00Sure.
17:01So this is interesting.
17:03Because the sriracha that most people are probably familiar with is actually the one from Los Angeles.
17:09Yeah.
17:09The hoifong sriracha.
17:11But sriracha is a town or an area in Northern Thailand?
17:16It's actually from the east of Thailand.
17:19Eastern Thailand.
17:20Okay.
17:20Yeah.
17:20That's where they sell a lot of seafood.
17:23Okay.
17:23And the person who's starting it, he sell the seafood in that area.
17:27And then he make that sauce.
17:28And yeah, that's how...
17:30So this is like the original Thai one.
17:31Yeah, that's the original Thai one.
17:32Very cool.
17:33So the pandanus chicken.
17:35Mm-hmm.
17:36When is this eaten in Thai cuisine?
17:38Is it like a family meal or is it like a street food or...?
17:42It actually comes from the royal cuisine, so...
17:46Oh, the royal cuisine.
17:47Okay.
17:47Yeah.
17:47Because they have time and so they use this one.
17:51The original comes from the idea of the Chinese dish actually.
17:56Oh, okay.
17:56It's called pepper chicken.
17:58Uh-huh.
17:58And then after that they create by change the pepper chicken to this pandanus chicken.
18:06There is so much about Thai cuisine, I think, that we don't know in Australia.
18:10I mean, Thai cuisine is so popular in Australia, but a lot of the history and things of it is...
18:16You know, we need restaurants like Pace to tell us all about it.
18:19Can we put these ones in the steamer now?
18:21Yes, please.
18:21I'm gonna do the last one and then you can pop that one into the steamer and then we're gonna
18:28steam that one for about five, ten minutes.
18:33Amazing.
18:34Steam first and then we're gonna deep fry after that.
18:36We want to make sure it's all cooked through and we don't want to deep fry is too long because
18:41otherwise it will be too dry.
18:43Beautiful.
18:44Okay.
18:44Love it.
18:47Alice.
18:48Hello, Adam.
18:49These look fantastic.
18:50Oh, thanks.
18:51So you've wrapped them, you've steamed them and then you've cooled them down and dried them.
18:55Yes.
18:56Okay.
18:56How do they look in the steamer?
18:57Do you want to have a look?
18:59Yeah.
18:59Oh, beautiful.
19:00So they expand a bit.
19:01When you cool them down, they shrink as well.
19:04Yeah.
19:04So what we're going to do now, Adam, is we're going to coat them lightly with corn flour and then
19:09we're going to deep fry them.
19:10Oh, gorgeous.
19:11Yes.
19:11You can have them steamed if you wanted to straight out of the steamer, but we like ours deep fried.
19:17We have a family friend who brings these and makes them every Chinese New Year.
19:23Oh, fabulous.
19:24It's like her bring a plate dish to Chinese New Year.
19:26I love them.
19:27All right.
19:28We've got all these and I'll just start chucking them in.
19:31There we go.
19:32Very nice.
19:34So sorry.
19:35I'm using my hands because I'm known for having oven hands at home.
19:39I don't need an oven mitt sometimes.
19:41They're the best cooking utensils.
19:43Hands.
19:43Hands.
19:45Your hands are likely to be cleaner than just about anything else you use in the kitchen because they're the
19:49one thing that you're constantly washing.
19:51But for occupational health and safety, kids don't use your hands to chuck things in hot oil.
19:57Unless your parents have shown you how to do it properly.
20:00Yes.
20:00Like our parents did.
20:01Yes.
20:01Yep.
20:02They're the best cooking.
20:04All right.
20:05B.
20:05This is looking good.
20:07Yeah.
20:08The pandan aroma when you were steaming the chicken.
20:11Yep.
20:11Is wonderful.
20:12Like really wonderful.
20:14Yeah.
20:14So I steamed that first to make sure that it's cooked through because I don't want to be fried so
20:20much.
20:20And then I fry that probably about two minutes or so.
20:24And then that's it.
20:25We're done.
20:25Does this come with a sauce?
20:28Yeah.
20:28It's got the dipping sauce that is sweet and that's cooked really well with that chili sauce, silacha chili sauce.
20:37So it's a great combination.
20:40I cannot wait to try.
20:42When we return, it is tasting time and there'll be no leaf left unturned when it comes to our chat
20:46about cooking with leaves.
21:00Welcome back to The Cook Up.
21:01Alice Pung and Bii Sathongan are on a roll with their wrapped, rolled or folded food.
21:05Bii, how's it looking?
21:07Looking good.
21:08Nice.
21:09And Alice, these look fantastic.
21:11Oh, thanks, Adam.
21:12Yes.
21:12Let's plate them.
21:13So you've got plum sauce.
21:16Yes, we do.
21:18And they look a little bit like your humble Australian sausage roll, don't they?
21:23I never thought about it like that.
21:24From the side, yes.
21:26Now that you say it, I'm actually surprised I never thought about it like that.
21:30These are fantastic.
21:31When would you have had these growing up?
21:33Was this just like something that you would come home to after school or a special occasion?
21:37It was special, yeah, because it had prawns in it.
21:40You know, prawns are a special treat.
21:42Yes.
21:42And my mum makes them quite often now.
21:44She's an expert at them.
21:45Yeah.
21:46But they were a real special treat.
21:48It's nice to have these dishes that you can sort of remember from your childhood.
21:52Yeah.
21:53Fantastic.
21:54Love it.
21:59Bia, whenever you're cooking over here, I can smell what's happening over on the other side.
22:03You know, the ginger fragrance in this sauce is so wonderful.
22:08So I got the sauce.
22:09This one is ready.
22:10Yeah.
22:10And then I'm just going to add a little bit of this sesame seed on top.
22:15Fantastic.
22:16To keep that nutty flavour.
22:19That one like that.
22:20Thai food uses a lot of the like toasted sesame seed and toasted mung beans and things to provide a
22:26lot of texture in that toasty flavour.
22:28Yeah.
22:29Thai food got a lot of ingredients.
22:33Like sometimes it requires so many ingredients to make one dish.
22:37And if you do not get the ingredients ready, you might be in trouble.
22:42So it's better that you get all the ingredients ready and then you start your cooking.
22:46Yeah.
22:46Well, these look absolutely wonderful.
22:49Chicken in pandan sleeves and teochew prawn roll.
23:00So Vee, you don't eat the pandan leaf.
23:03You unwrap the chicken.
23:04No, you just have to unwrap and then you have the chicken inside.
23:08I can see that it would be really easy to overcook something like this.
23:12Yeah.
23:12But you haven't.
23:13You can just see how tender it is.
23:14But because you steam first, so you avoid that overcook happen.
23:22And then after that you deep fry to keep that crunch outside.
23:25I love the fragrance of the spice in it.
23:29Like the spice is coming a little bit from the sriracha, a little bit from the ginger in the sauce
23:33as well.
23:33But it's just this really beautifully fragrant dish rather than being something that's just hot.
23:39And that coconut milk actually makes the chicken moist as well.
23:44It's so moist.
23:45It's a dish I've eaten so many times, but that's the best one I've ever had.
23:48It's beautiful.
23:50All right, Alice, let's try the teochew prawn rolls with a bit of the plum sauce.
23:59Mmm.
24:01I love it.
24:02It's so delicious.
24:03The five spice, the fragrance of the five spice is really noticeable, but the texture of the bean curd on
24:10the outside is lovely.
24:11Yeah.
24:12Really light.
24:12This is very good.
24:14Just like your mum used to make?
24:16Yeah.
24:17While we're talking about dishes that are wrapped and rolled and folded, I thought, let's talk about leaves.
24:23Because these are usually the kind of things that are used to wrap food.
24:27One of my absolute favorites is this, the lotus leaf.
24:31People probably see it at things like yum cha where it's used to wrap the sticky rice.
24:36It has the most wonderful fragrance.
24:39B, what is banana leaf used for in Thai cooking in terms of wrapping?
24:43It's a lot of things that we use.
24:46It's a lot of things that we use.
24:46We use in dessert.
24:49We have the homok, which is like a curry.
24:51Oh, yeah.
24:52And then we use that wrap in there.
24:53Yeah, it's like the fish paste or seafood paste, that red curry flavored.
24:59Yeah.
24:59And you can use this to wrap fish as well for barbecuing.
25:02And then I guess for more Western dishes, cabbage leaves are really popular.
25:06You know, whether it's just sort of to wrap, to cook and then remove or to be part of the
25:11dish.
25:12You know, these are very outer leaves, but they're more inner leaves are used for cabbage rolls all the way
25:17across, you know, Central Europe.
25:19Very popular in Japanese cuisine as well, actually, cabbage rolls.
25:22So those are some of the leaves that we use for wrapping, rolling and folding.
25:27Bea, Alice, thank you so much for joining me.
25:28This has been really delicious.
25:30Thank you for having us, Adam.
25:31Whether wrapped, rolled or folded, the fun's not just in the eating, it's in the making too.
25:36And that's a wrap.
25:37If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:40I'm Adam Liao.
25:41Thanks for watching The Cook Up.
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