- 7 hours ago
The Cook Up with Adam Liaw Season 9 Episode 59 Burning Promise
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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook Up,
00:24a room with a stew.
00:25On tonight's menu, char kui tiao, Nan's corned beef and zippler.
00:29Let's meet our guests.
00:31Not only is Danielle Walker an award-winning comedian,
00:33writer and actor, she's also a pretty handy forager
00:35who's been known to offer her colleagues edible plants
00:38that she finds on location.
00:39Let's see what she discovers here in the kitchen tonight.
00:42Welcome, Danielle.
00:42Hello.
00:43Hello.
00:44I've never before introduced a guest as the big bird of good times,
00:47but that's because there is only one Julian Chincotta.
00:49He's the chef and co-founder of Butter Sydney,
00:51the iconic fried chicken hip-hop champagne and sneaker bar.
00:54He was the Josephine Pignolet Young Chef of the Year in 2015
00:57and he's now leading the way in bringing the hospitality industry
01:00together through sustainability.
01:02Welcome, Julian.
01:03Thank you for having me.
01:04The big bird of good times.
01:06Yep.
01:08How did that come about?
01:10It's just about having fun.
01:12I mean, I'm a chef, but I now kind of do more the kitchen
01:14and the front of house and talking to customers.
01:17I mean, Hospo 101, you know, give people good service, good food,
01:20make them have a good time.
01:21They're going to remember it.
01:22They're going to come back.
01:23The big bird of good times.
01:26Danielle, what are you the big bird of?
01:29Tell me about foraging.
01:31Who taught you to forage?
01:32Honestly, Grandad taught me, but then also I'm just curious, you know?
01:37Well, I guess that's what foraging is, isn't it?
01:38It's curiosity.
01:39It's just going around and finding stuff.
01:40Also, we had like a NAIDOC week at school and that was cool
01:43because, you know, being like, I can eat a green ant.
01:45Are you kidding me?
01:46You know, or like a, I really like Oxalis.
01:49That's growing everywhere.
01:50You know, the purple one?
01:51Yeah.
01:51We've got so much of that.
01:53Then I saw it at a fancy restaurant and I was like,
01:55I've been eating this by the handful.
01:57I could farm this to people.
02:00I've got so much Oxalis.
02:01Anyway, I just like seeing what I can eat.
02:04I don't test anything without checking first, though.
02:08Well, generally you're going to be okay.
02:13No, don't do that.
02:17Tonight we pay homage to the past with some rich traditions.
02:21No, I remember I asked Ben Shuri about this some years ago.
02:24I was like, how do you know what you can and you can't eat?
02:26He's like, you try it.
02:27Like, sometimes you get a bit of a sore stomach,
02:29but, you know, most of the time you're okay.
02:31He's still with us years later.
02:32Yeah.
02:33This was 15 years ago I asked him that.
02:35Well, that's good.
02:35Well, I'll test more stuff.
02:39Do you have any food traditions in your family, Danielle?
02:42I feel like any food that was, like, around or came about from, like,
02:48the depression, you know, is, like, very big in my family.
02:51Like, that's why I'm going to be making corned beef later on.
02:53Nice.
02:54But, you know, like, I feel like rissoles and, like, apricot chicken
02:57and just, like, those sorts of things are really big in my family.
03:01Yeah.
03:03Just because, like, they're cost effective.
03:05You can feed heaps of people and they're tasty,
03:08so keep them on the roster.
03:10You're so on brand.
03:11Yeah.
03:12It's just something, like, in some way I knew you were going to say that.
03:15Like, all those things, anyway.
03:16I'm not a character.
03:18People keep thinking I'm doing character comedy.
03:20I'm like, it's just me, dude.
03:23Julie, what about you?
03:24Any traditions in your family?
03:26Um, we're Italians, so big feasts.
03:29You know, like, all the family over, you know, pig or lamb on the spit,
03:33you know, pasta, three courses, um, you know, food and family.
03:38It's amazing.
03:39Well, when I think tradition, I think char kwe tiao.
03:46Char kwe tiao, it's like, I don't know, stir-fried rice doodles.
03:50I was born in Penang, so Penang is kind of one of the most famous places
03:54for char kwe tiao.
03:56And so, for me, it's like a bit of a family tradition
04:00because it's a dish that, I guess, in Penang,
04:02you'd normally have it at a hawker centre or something.
04:04You know, you'd have it out rather than at home.
04:06There's a lot of, I guess, foods that you probably
04:10wouldn't often cook at home in your home country
04:13that when you become a migrant in another country, they become,
04:16you know, you can't go out and buy char kwe tiao
04:17at two o'clock in the morning here, but you can in Malaysia.
04:20So they become these things that you kind of,
04:22you end up making at home a lot more
04:23and it became a bit of a tradition for us
04:25because you put all the ingredients together
04:28and then you make it, but you do it one at a time.
04:31So, I don't know, I'm not explaining this well,
04:34which is a bad thing for a television presenter.
04:39But it's a really fond memory for me.
04:42So I'm just mixing together my sauce,
04:44which is some dark soy sauce, regular soy sauce,
04:46a bit of fish sauce and a bit of oyster sauce as well.
04:49Stir that to dissolve the sugar and I'll just put that to the side.
04:51And then the rest of my ingredients, I've got some prawns,
04:54obviously the rice noodles, bean sprouts, some garlic chives,
04:57some lap chong, like Chinese sausage, and some fish cake.
05:02Now, normally in Penang we use blood cockles.
05:06In English they're like little shellfish,
05:08but they're red cockles essentially.
05:10I was never a fan of them, so I'm going to leave them out.
05:12Okay.
05:13Danielle, you talk about your granddad a lot.
05:15Yeah.
05:16Was he a big part of the traditions of your life growing up?
05:19I'm obsessed with my granddad in a way that is, I think, cool.
05:27But other people sometimes are like,
05:29shut up about your granddad.
05:30But, no, you were saying before you love lamb on the spit
05:34and pig on the spit and stuff.
05:35My granddad, he went to the dump and he, like,
05:38got everything from the dump to make a big spit.
05:40So it's like this A-frame and it's powered by, like,
05:44a whippersnipper motor.
05:45So you just put it over the top of the fire
05:48and then it turns the pig constantly by itself.
05:51So when we have big occasions, you know, like birthdays
05:54or Christmases, kill the pig, pop it on the spit,
05:56and it's the future, you know?
05:59That is amazing.
06:00That is incredible.
06:02Whippersnippers don't see it much, but...
06:03I mean, it's like reuse and sustainability,
06:05using up bits to cook things.
06:07Exactly.
06:07Get to the dump.
06:09Julian, who was the tastemaker
06:12for your family traditions?
06:14My mum and my auntie.
06:17We are going to make one of my auntie dishes later.
06:19Oh, lovely.
06:20But, yeah, I guess, you know,
06:21coming from an Italian family, we always had good food
06:24and all my mates at school used to fight over
06:27who got to come for Sunday lunch.
06:29You know, it was kind of like a line-up
06:30and I had to have a list, you know?
06:32Like, there could only be a couple.
06:34But, yeah, you know, we've always had it.
06:36And, funny, you know, we do sauce day, salami day,
06:40you know, the peppers and...
06:42Yeah, amazing.
06:42Food is life for us, I guess.
06:44Do you still do sauce day?
06:47Look, it's not as much now.
06:49Yeah.
06:49A few families do and, I guess, just, you know,
06:52I'm kind of a bit busy with the business.
06:53But, yeah, I'd love to kind of get back to it, for sure.
06:56I reckon...
06:57Do you have kids?
06:58No.
06:58I reckon when you have kids,
07:00sauce day comes right back out again, you know?
07:02I think that's one of the things that...
07:03I do more traditional stuff now, as an adult,
07:06than I ever enjoyed doing as, like, a 20-year-old
07:09or a teenager or that kind of thing.
07:11I guess that's to keep it alive, right?
07:13Yeah.
07:13You know?
07:14Alright.
07:14I'm getting so close to the end,
07:15I'm actually just cutting my plate for the end.
07:19So I'm just cutting a little bit of...
07:23banana leaf that I'm going to put on there,
07:24because this is a dish that happens so quickly.
07:27Let's talk through everything that we've got.
07:28We've got the egg.
07:29We've got garlic.
07:32We've got the lap chong.
07:34We've got prawns.
07:35We've got, ooh, bean sprouts.
07:37You know, one of the problems,
07:39if it's not right in front of you,
07:40you end up forgetting that it's happening.
07:43I'm going to cook this kind of the old-school way
07:46with a bit of lard.
07:47I don't use a lot of lard these days.
07:50But there are certain dishes where I will.
07:51This is kind of one of them.
07:53When you have this in Malaysia, some people use...
07:56..well, I think most of them will use lard
07:59for the Chinese population,
08:00obviously not for the Muslim population.
08:03But the people have changed up with duck eggs,
08:04all kinds of things.
08:05Kind of a cool thing.
08:07So we'll start off with some fish cake.
08:11Some prawn.
08:13Just throw a couple in there.
08:14I'm going to be generous.
08:15Why not?
08:17You'd probably get one prawn at a hawker centre.
08:19We're going to do a whole bunch.
08:23Throw in a little bit of the Chinese sausage as well.
08:29And it's really important, I think,
08:31to do this as a single serve,
08:33because otherwise you're overloading the wok.
08:35The thing about chai kuei tao is you want that wok flavour.
08:38And the wok flavour comes from this.
08:39You see those little licks of flame
08:42that come when I toss the wok there?
08:43That's essentially the oil burning,
08:45and that creates almost like this smoky flavour
08:47that then falls down into the wok.
08:49That's the flavour of the wok that you want.
08:52And it's so important for this dish.
08:55So these look way too firm now,
09:00but as they get hit by the heat,
09:01they'll start to soften quite a lot.
09:09Throw the sauce around the edges of the wok.
09:15See, that's going to give you a wok flavour.
09:16You know that's going to get a wok flavour.
09:18There's no way around getting a wok flavour
09:20when you're doing that.
09:21Start to move a few things to the side.
09:27Crack an egg in on that side.
09:32You can see why, like, as a hawker dish,
09:34this is the kind of thing that takes about two seconds.
09:36Yeah.
09:37And actually at home it takes about two seconds as well,
09:39but that's why it's, I don't know,
09:41like, you make a day of it in some ways.
09:45I'm starting to get that little bit of charring under
09:47just around there as well on the char kuei tao,
09:50which is nice.
09:52Is there an order you used to get served in or...?
09:58You know, I don't know if it's the same in an Italian form,
10:00but it used to be that, like, the kids were the least important,
10:06but for us we were always the most important.
10:09The grandparents would always give us the best bits of the ingredients
10:15and, I don't know, I feel kind of a bit bad about it now.
10:19Like, you want to respect your elders in that way,
10:21but then they're trying to spoil you at the same time.
10:23It is, it's the same.
10:24So then bean sprouts and the garlic chives in just at the end.
10:30What about you, Julian?
10:31Were you the spoilt one or were you the bottom of the pecking order?
10:35I am the baby of the family, so most definitely I'm spoilt.
10:39Yeah.
10:41All right, a little bit of white pepper on at the end.
10:43And I...
10:47This is a classic hawker-style dish.
10:52I'll put a bit of sambal blacchan on the side there
11:00because this is, you know, to me this is one of the most important accompaniments with it.
11:05What's in the sambal?
11:07I will show you how to make that a little bit later.
11:10Damn, sorry.
11:10That is...
11:12Char Kwe Tiao.
11:19It really is a simple dish to put together,
11:22but it is greater than some of its parts.
11:25Mmm.
11:26It's delicious.
11:27Mmm.
11:28This is my favourite noodle texture of all the noodles in the world.
11:32The thing with it is it's got to taste fried.
11:34It tastes like stewed or something.
11:36It's just not right.
11:38After the break, Danielle and Julian will get cooking
11:40and then later in the show, I'll show you how to make sambal blacchan.
11:55Welcome back to The Cook Up.
11:56Comedian Danielle Walker and chef Julian Chincotta
11:58are here sharing some rich food traditions.
12:01Julian, what is your recipe today?
12:03We have my auntie's sipoli with anchovy, but also a sweet one with Nutella.
12:08Oh, very cool.
12:09And Danielle, how about you?
12:11I'm making Nana's corned beef.
12:13Oh, that sounds great.
12:22All right, corned beef.
12:23I'm a corned beef fan.
12:25Me too.
12:25Mmm.
12:26Do you chop off the end of the carrot?
12:28Because I leave it on because I just figure it's just carrot.
12:31I usually chop that off, but so you would eat that part?
12:35Oh, yeah, I would eat that part.
12:36I mean, this, I don't know if you know, but they prepared this skin, the carrot.
12:41Yeah.
12:41I would just leave the skin on too.
12:43Grano says that's where the nutrients are, so I had that.
12:46I don't know if that's true.
12:47Is that true?
12:48It's just what he says.
12:48It's just kind of part of the carrot.
12:50But yeah, you know, it's good flavour and good fibre, the outside.
12:53There's no reason you need to peel carrots.
12:55That is corned beef.
12:57Yes.
12:57And we boil it, generally.
13:00Yes.
13:00I grew up with corned beef out of a can, so don't think I'm a snob when it comes to
13:03food
13:04here.
13:04Okay, good.
13:04I just, yeah.
13:05What else goes in?
13:07What?
13:07Oh, this malt vinegar, and then some bay leaves, and then some brown sugar.
13:14Yeah.
13:15Do you know why it's called corned beef?
13:18Because it's brined, so it's corned, it's like, is that why?
13:21Yeah.
13:22Yeah?
13:22Yeah, it is.
13:23So yeah, the corning refers to like salt, like grains of salt, particles of salt.
13:29Anything that was like small and round in Old English, because it was the size of a corn
13:33kernel, was called a corn.
13:36So the corning was like corns of salt that were used, corn-sized pieces of salt that were
13:41used to brine the beef.
13:43Cool.
13:44Was it though?
13:45Was it actually cool?
13:47No, it is cool.
13:48It's cool.
13:49People need to know.
13:49I just chuck everything in.
13:52This, I put bicarb in with it too.
13:55Oh, okay.
13:56Because Nana said it helps to tenderise the meat.
13:59It does.
14:00To be honest though, I probably don't need to do that when I'm home, because I use a slow
14:04cooker and I just put it on and I forget about it, and then just come back.
14:07If you're boiling it like a slow cooker, we're talking seven, eight hours.
14:09If you're boiling it like this, simmering it, how long would you do that for?
14:12I'd just come check on it.
14:14But I think like two-ish hours should be enough.
14:17Two, three, four maybe.
14:18I don't know.
14:18I don't know.
14:18Tell me around there.
14:19Check the recipe online.
14:23Julian, I'm intrigued by this.
14:25It's a lot of potato.
14:27You know, it's about a two-thirds potato and a third flour.
14:30Very cool.
14:31I didn't, I never, like I love these.
14:33I used to get them from like my local cafe all the time, because I'm a big doughnut fan
14:37and these are kind of like your Italian doughnuts, right?
14:39Yeah.
14:40I never knew it was so much potato.
14:42Well, yeah, I mean this is my auntie's recipe.
14:44Yeah.
14:45So, you know, she did say that she spent a lot of years kind of perfecting it.
14:49I am absolutely not like second guessing your auntie.
14:53I've never even met the woman, but I know that she's got this right.
14:55Yeah, definitely.
14:56I mean, as a kid and I didn't really know that it took her so long to actually get it
15:00right and this whole method.
15:02So I guess everyone's pretty lucky to get the recipe now.
15:05But yeah, you know, it's such good things as kids just growing up.
15:08In a yeasted dough, I'm assuming this is yeasted.
15:11Yep.
15:12Yeah.
15:12It does provide a really lovely texture to it.
15:16Yes.
15:16It makes it so much lighter and fluffier.
15:19And you know, it's like a gnocchi not working it too much and then just get in it super soft
15:24and then they just fluff up.
15:25Do you still have any traditions with your family that you absolutely love?
15:33Um, you know, look, working a lot kind of at the minute.
15:36Yeah.
15:36I probably should go see my mum a lot more and have lunch with her.
15:39But you know, those family gatherings at like Easter, Christmas are huge, you know,
15:43and that special time of like we used to always be together on the holidays, cousins, everyone.
15:48So, you know, it's kind of now weddings are the big one.
15:51You know, everyone younger getting married and we get to see each other and break bread and have a dance
15:56and you know.
15:57So that was the yeast that you bloomed in there all going in the dough.
16:00Yep.
16:00I'll let you gently, without overworking it, get into that.
16:04Yep.
16:07Okie dokie.
16:08Okay, what are we doing?
16:09I've just melted the butter and now I'm going to start putting some flour in to, is it called a
16:15roux or is that just what people say?
16:17Yeah.
16:19It's the same thing, but yes, it is called a roux.
16:21Okay.
16:22R-O-U-X.
16:24It's kind of the mixture of flour and butter that then forms the basis of your, I guess your white
16:29sauce or your sauce for your mustard sauce, is it?
16:31Yeah.
16:32So I just do it this way.
16:35I don't know if there's like a better way to do it.
16:37I just melt the butter and then slowly add the flour in.
16:41Yeah, cool.
16:42Oh, so that's what the corned beef looks like after many hours.
16:46Yes, after many hours it eventually looks like that.
16:50The aroma of it is wonderful, like it smells great.
16:52I love when the house smells like corned beef.
16:55Do you think when you get home and you're like, yes, mum's made corned beef.
16:59If you still, I haven't lived with mum for a while now, but that is good.
17:04So do you have the cream now or you have the other guy?
17:07Well, I feel like I put you off.
17:09At home?
17:10I feel like I put you off.
17:12I'm going to be real with you.
17:13Yeah, please.
17:14I've not used the brunt before.
17:15And then I thought, why don't I give it a go?
17:18There's many different ways of doing it.
17:19Your traditional white sauce or, you know, bechamel in French.
17:23You're doing just the blonderou and the milk.
17:26The goal usually is, and what you will achieve here, is a sauce that isn't lumpy.
17:33And right now this does look a bit like that.
17:35No, but it's supposed to look like that at this point.
17:37And then I'm going to...
17:38And then you add, by adding liquid a little bit at a time, so you add it in and then
17:41making
17:41sure it comes back into a lump.
17:43Oh.
17:44Yeah, there you go.
17:45Don't worry, it'll look like lumpy for quite a while.
17:48And you know what?
17:50I don't like it thin.
17:52Yeah.
17:53Thick.
17:53I like it thick.
17:54I like to add some nutmeg to it.
17:57And then also some pepper.
17:59Cool.
17:59And some mustard.
18:02And then it's tasty.
18:03But I don't like it...
18:04Have you ever had one that's real thin?
18:07Yeah.
18:07Do you like it like that?
18:08No.
18:09I don't like it like that either.
18:10You see, now as you're working it in, it's starting to get smoother.
18:15Yeah.
18:15And as long as you don't dump it all in at once, it will actually come out smooth.
18:19I'm excited to try it with the broth in, because now I go, well, that's going to help
18:23me work out what to use that broth for.
18:25Now, I decided not to cook cabbage today, because I didn't want to take everybody back
18:29to the 70s.
18:30But that is a way that I love the cabbage with like butter and cooking it with that too.
18:34I feel you should have more confidence with the way you're doing this, Danielle, because
18:38everything that you're saying is exactly, you know, what I would have.
18:41The corned beef and cabbage goes really, really well together.
18:45The white sauce, are you going to throw mustard in it?
18:47Oh, yeah.
18:48You see, these are all the things that I love too.
18:52You should just have a bit more confidence with the way that you make things.
18:55Pepper, nutmeg, mustard, this is going to be a good meal.
18:58I can feel it.
18:59Okay, good.
19:00Thank God.
19:00It's just you're a chef, you know, so it's stressful.
19:05Julian, this is happening so quickly.
19:07Very quickly.
19:08We've got our Nutella ones first.
19:10Right.
19:11For the kiddies, a bit of pre-lunch.
19:14Oil, dough, it's going to be nice and fluffy, golden.
19:18I can't believe how quickly you've done this.
19:20Like, I left you a moment ago and you were making dough and now it's all kind of looking
19:26wonderful.
19:26So, you're making Nutella versions.
19:29You say you have a savoury version too?
19:30Yes, anchovies.
19:32Ooh.
19:32Or you could put like, you know, sun-dried tomatoes or peppers, salami.
19:37Homemade salami is really good with it.
19:39Wow.
19:40Funnily, I didn't actually really like anchovies as a kid.
19:42But I do really love them now.
19:44It does.
19:44Like, if you're exposed to anchovies as a kid, you start to see how they fit into your culinary
19:51world.
19:52And then as an adult, you know, you end up there.
19:55And we make these ones, like, longer so you know which one is the anchovy and which one's
20:00the sweet one.
20:01For every child who has ever had an anchovy zeppeli, I thank you.
20:08Right.
20:08Okay.
20:09So, the anchovy ones are in a different shape and I'm sure that there's some older brothers
20:13who would love telling their little brothers that that's the Nutella one, but actually it's
20:16the anchovy one.
20:18Ah, yeah.
20:18If I was naughty, Mum would stitch me up.
20:22These look amazing.
20:26When we return, it is time for the traditional cook-up tasting and I'll show you how to make
20:29sambal blacchan.
20:42Welcome back to a night of rich traditions on the cook-up.
20:45Danielle Walker and Julian Cincotta are almost ready with their recipes.
20:48Julian, how are you going?
20:49Good.
20:50Ready.
20:51Amazing.
20:51Danielle, this looks so good.
20:54And the veggies.
20:55So, these are the veggies that were cooked in the...
20:57In the water.
20:59In the water.
20:59Yes.
21:00You've got some extra additions there.
21:01Oh, yeah.
21:01Blanch, some broccolini, you know.
21:04Broccolini, some butter potatoes.
21:06It's good stuff, you know.
21:07Amazing.
21:08You've got to get your three a day.
21:09And we've got four there.
21:12Sauce looks good.
21:14Yeah.
21:15Amazing job, Danielle.
21:16That's great.
21:20I have a dilemma now, Julian.
21:22Do I go for the Nutella or do I go for the anchovy?
21:26Dessert before savoury.
21:28Sweet before savoury.
21:30All the bets are off.
21:32Zipply and Nan's corned beef.
21:43You know, Danielle, the first time I ever tried proper corned beef like this, I was like...
21:47Because I'd grown up eating the tinned version.
21:49I was like, oh, this just tastes like the one out of the tin.
21:51But I meant that in a really positive way.
21:54I'm amazed at the texture of the corned beef.
21:56Like, it's so tender.
21:57I want Nan's recipe.
21:59I'll get it online.
22:02I think this is Danielle's corned beef, not Nan's corned beef.
22:04Oh, sorry.
22:07You flagged it as Nan's, but I reckon you made it your own.
22:11Alright, I'm going dessert.
22:12I'm going for the Nutella version.
22:16Holy heck, that's delicious.
22:19I think I'd do my Arnie proud.
22:21Yep.
22:22Did you sweeten the dough at all?
22:25No, right?
22:26Same dough.
22:26Two uses.
22:28Like, you know, just that icing sugar on top and that little bit of Nutella inside.
22:32So...
22:34Super tasty.
22:34And it's got potato in it, so that's like one of your five a day as well.
22:38Yeah.
22:39Well, let me put that to the side.
22:41You guys keep eating.
22:42Gosh, putting the potato in that dough, it just makes it so...
22:46I don't know, almost like spongy or soft.
22:50It's wonderful.
22:53I did promise you earlier, I was going to show you how to make sambal blacchan.
22:57This is kind of like the most important sambal in Malaysian cooking.
23:03You know, in Indonesia, they'd call it sambal tarasi.
23:06This is blacchan.
23:07B-E-L...
23:08Some people will say belacan, if you haven't heard it before.
23:11But similar to Italian, the C is a ch, so it's blacchan.
23:14So it's just basically a shrimp paste.
23:16I put that into a hot pan.
23:18Sometimes people say wrap it up in foil and grill it to toast it.
23:21I just put it in a pan.
23:23It's the easiest way.
23:24And it's basically that and chillies.
23:26So I'm just going to chop up some chillies.
23:27I might take the seeds out, not for any particular reason,
23:30but only because I just don't really like seeing so much of the seed in the sambal.
23:34Scrape some of those out.
23:36I use a mix of hot chillies and not quite so hot chillies just because, you know...
23:42Are chillies bad for you?
23:43No, it's just like, I just feel like sometimes we overdo the chilli.
23:48So I'm just going to chop up the chilli.
23:50Some people put things like echelots in there or garlic, that kind of thing.
23:57I'm going to start pounding up my chillies here.
24:02Pound the chillies and, oh, the fragrance of the blacchan is wonderful.
24:07You can kind of see how it toasts.
24:08It becomes all crumbly like that.
24:10So I'm going to crumble some bits of that in here.
24:15Danielle, as like a non-fishy fish person, I don't think this is really up your alley.
24:20Yeah, I would think that is the devil's Tim Tam.
24:25Bet you liked the anchovy, didn't you?
24:28Adored it.
24:31And then you can finish it with a tiny bit of lime juice, if you want, just to take about
24:37the edge off.
24:40Normally in Malaysia we'd use calamansi, but...
24:46It kind of is what it is.
24:52You could pound it a bit more, but that is a very classic Malaysian condiment.
24:58Sambal blacchan.
24:59Danielle, Julian, this has been a huge amount of fun and some absolutely delicious dishes.
25:04And I've loved seeing your family traditions.
25:07So thank you for joining me.
25:09After sharing in these rich traditions, I feel like I've struck gold.
25:13If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:16I'm Adam Liao, and thank you for watching The Cook Up.
25:31Thank you for watching The Cook Up.
25:33Have a great week.
25:35Bye bye bye bye.
25:36Bye bye bye.
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