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The Cook Up with Adam Liaw - Season 9 Episode 63 -Mob Feasts englishsubtitle fullfilm Secret Engagement
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00:22Hello, I'm Nornie Barrow and welcome to The Cook Up.
00:24It's NAIDOC week, let's celebrate with some fabulous food.
00:28On the menu, baked red snapper lemon myrtle curry, chocolate brioche pudding and pan fried fish and salad, Naranjuri style.
00:37Let's meet our guest.
00:39Cheryl Lee Watson is a proud Arundha actor from Alice Springs, known for her captivating work in Heartbreak High and
00:46Thul Shall Not Steal.
00:47Hi, Cheryl Lee.
00:48Hello.
00:49Kevin Kropinari from the Naranjuri Nation is one of Australia's premier Aboriginal comedy stars.
00:56Welcome, Kevin.
00:57Too deadly to be here, my sister.
00:59Oh, look here, that smile, seriously.
01:02I'm finally seated on up front.
01:04I love your smile, you're like the black lunar park.
01:07Stop it.
01:08I already know too, with the big eyes and everything, yeah.
01:11So, Cheryl Lee, how did you get into acting?
01:14I've always been performing, you know, everyone, we always perform as people, we're very performative and funny.
01:19Don't worry, all us black women, we like to have a centre stage, don't we?
01:21Yep.
01:22Always got to say something.
01:23Love the spotlight.
01:23Always got to have fun, too, as well.
01:26So, Kevin, how long has it been in the comedy scene?
01:3018 years of comedy now and I never thought I'd come to this and it's still travelling and I just
01:36feel like I'm in this place in my career now where I'm just ready to start.
01:40And, you know, my sister went to drama school and went on to good things.
01:45I just had drama.
01:47I just had drama.
01:48I went on to funny things.
01:49And, you know, you flip that tragedy into comedy and now it's just taken me around the world doing comedy
01:56and all over Australia.
01:57That's amazing.
01:59Tonight we're having fun with mob feasts.
02:02Oh, look at that.
02:03Aw.
02:04Oh, you've got to have that curry sausage, don't you?
02:06Mouth water and ready.
02:07Shirley, when you think about, like, your acting career, because it's already been a bit long anyway, even though you're
02:12at a really nice age of starting your career.
02:16Yeah.
02:16What is your best memory, though?
02:18Meeting friends, meeting people.
02:20Yeah.
02:20You know, I love acting, but it also means that I get to travel and meet creatives everywhere.
02:26Yeah.
02:27Who's the cook at home for you, Kevin?
02:29Well, we've got a lot of family that love to cook.
02:31And back home, I'm a barbecuer.
02:33So come that summertime, I'm doing most of the barbecuing.
02:38And I love it.
02:39And we go and get a lot of wild tucker, too.
02:41Yeah.
02:41Because I live on the Coorong.
02:42And anyone that's familiar with the Coorong, there's a lot of water.
02:46So we are freshwater fish.
02:48Freshwater fish.
02:49Saltwater fish.
02:51A lot of bird, geese, duck and kangaroo.
02:55Everything goes on the fire.
02:55Everything there.
02:56So we're pretty spoilt for choice.
02:58So your supermarket is a backyard?
03:00Absolutely.
03:01Yeah.
03:01Literally, you can, over the backyard, I've got my own veggie garden there, but also that's
03:07where the kangaroos are.
03:08You can literally pick off a kangaroo off my backyard.
03:11So it's really good that you talk about fish and you talk about those, like, river fish.
03:16Today, I'm making my dish, which is baked red snapper and lemonmer curry.
03:25So I'm going to make my lemon myrtle, like, curry paste.
03:29But I got this, like, really special, I call it the native five spice, you know, where I
03:36have, like, a few different ones.
03:37So I've got the pepper berries, aniseed myrtle, cinnamon myrtle.
03:40They all go in and I've made a blend here.
03:43So if you guys have a smell, have a smell of that and I'll put all the rest of the
03:46ingredients
03:46in.
03:47So I've got my turmeric going in, turmeric already grated up.
03:52I've got my ginger and garlic all in.
03:54The good thing about this is you just prep it and it all goes in and my lemongrass.
03:58So normally we would use teagrass as well.
04:01And then we've got our cumin powder, coriander is going to go in.
04:07I'm one of the followers that love coriander.
04:09Oh, me too.
04:10It's nice and everything.
04:11And got to put a bit of keynes in there.
04:14Yeah.
04:14Keynes go in too as well.
04:16And then I've got my chillies here that have been soaked.
04:19So the chillies will go in because we want a little spiciness.
04:23And our shallots will go in.
04:26So this is really good because you can make it at home.
04:28And then our oil goes in.
04:31Oil goes in.
04:32And then native spice places.
04:35Secret sauce.
04:36Secret.
04:36You know, bring it back home a little bit.
04:39That smells so good.
04:40Yeah.
04:41Wow.
04:41Pour that in.
04:42And then we just put it on.
04:46And you blend it all together.
04:49See how easy it is?
04:50You just throw everything in.
04:52Ready.
04:52You've got your homemade curry paste at home.
04:55So over the years, how long did it take you to get all those blends of fusion of all those
05:01flavours?
05:02I learn everything.
05:04Like every year I learn something new.
05:06My taste palates always change too as well of what's my favourite spice at the moment because you can change
05:12it.
05:12But this takes years of practice as well.
05:14So, you know, when you grow up in an industry like mine, yeah, you get to know and learn about
05:20spices.
05:21Gorgeous.
05:22So we've got our things here.
05:24Now I'm going to make like a banana boat with the banana leaves.
05:29And when you, for me, back home, my auntie always says you've got to burn them first so that you
05:34can use them to wrap in.
05:35Because usually banana leaves are like our pots, you know, so that's our plate and how we wrap and you
05:43put everything in it.
05:44And where's home again, sis?
05:46Well, for me, Torres Strait, I'm an island girl, you know, straight from the islands.
05:51So you can see the oils already come through.
05:54So this is just going to make it flexible so that when we fold it, it doesn't crack.
05:58The first time I went to the Torres Strait, it was the first time I have a turtle up there
06:04and dugong.
06:05Oh, yeah.
06:06I had the pleasure of performing up there and it was a real first time tasting other foods from your
06:13way.
06:13Yeah, well, we have a really big food culture, you know, of our traditional food.
06:18So I'm just going to cut some lines in the fish because then all that like nice coconut milk and
06:23everything is going to come in there.
06:24Put this on.
06:25We're going to put our coconut milk in here.
06:28Because we're going to just heat that up a bit.
06:32And then slice it on the side because we want all that nice like coconut and the curry to go
06:37through.
06:38I'm going to season it.
06:42Season your fish.
06:43And then we're going to put some of this paste in here.
06:47Oh, my gosh.
06:48Yeah, wow.
06:49To open up the flavors now with the coconut milk.
06:52Can you guys smell the coconut and the curry paste already coming through?
06:57So was there any inspirations from your family that got you into your love and passion for cooking?
07:03Oh, yeah.
07:03As soon as I was from a kid, like this, these are recipes.
07:07These are things that I learned from my parents, you know, and especially from my nans and my aunties, because
07:12they're always like sitting around the fire.
07:14And we cook underground too as well.
07:15So this is why you have, you know, you have all of this, like all this comes from learning that
07:21you're cooking underground.
07:22So you're holding everything onto it.
07:24So you can see like the flavors here starting to swirl.
07:27The turmeric colors are coming through.
07:30And then all we're going to do is just pop it in the oven and bake it.
07:33Yum.
07:33Smells amazing.
07:35I'm going to put a little bit on the bottom because I want the bottom to sit in the pan
07:40as well.
07:41And then the rest on top.
07:44And I'm a fan of snapper regardless.
07:47But this looks amazing.
07:48Now all you've got to wrap it up, just wrap, keep all the juices in.
07:52So you can see like two as well, it will hold itself because the sauce is there.
07:57Make sure we wrap it nicely.
08:00Keep all the juices in.
08:01And how long would you normally bake this for?
08:04Well, you can just bake this because it's like it depends on the size of fish too as well.
08:08So I think we're going to go about 45 minutes on this one.
08:11Great.
08:12You know, because it's still raw, but you want to get that nice because it's going to steam bake in
08:16the pan.
08:16Banana leaf.
08:17Yum.
08:18And that's it.
08:18So I just put it straight into the oven.
08:24And then.
08:28Get that.
08:30All nicely done.
08:32And then you just open it up.
08:35See here.
08:39You can see the juices all like coming out.
08:44But you want to kind of like serve it in the banana leaf so you can see all that nice
08:48curry sauce all beautifully done.
08:53And look at the steam coming off that.
08:55So let's get out serving.
08:56That smells and looks amazing.
09:01There we go.
09:02You can smell all those curry like, you know, and you can see all the bits there.
09:06Yeah.
09:07Mmm.
09:07Look at that.
09:08Wow.
09:08So this is the baked red snapper with lemon myrtle curry.
09:16So when you make your curry at home, you're always like, everybody loves whatever fish they love to put in
09:22a curry, right?
09:22So my preference, if like we were going to use the three that's on here, I'd go for the barramundi
09:27because, you know, it's got that nice flavour and it flakes off too when you're doing it.
09:31But when you're cooking a curry too as well, you always put in the meat afterwards because you want it
09:37to kind of cook in the sauce but not fall apart and cook so you're not like breaking it up.
09:42So you want to make your sauce first and then put your fish in.
09:47That way it kind of cooks in there, gets all the flavours but it doesn't just like disintegrate and falls
09:52apart on you.
09:52Now being a southern blackfella, I've noticed that a lot of the northern mob always doing fish curries.
10:00We like to kind of pan, fry or bake.
10:04Yeah.
10:05And so this is interesting and I'm looking forward to trying some of this.
10:09I'm going to have to get some of this off.
10:10Yeah, but I mean like even if you pan fry though and like we did earlier too as well and
10:16we're going to taste it later, is that it was just cut up.
10:19You can put that into the oven, just pour the sauce over the top.
10:23Amazing.
10:24You know?
10:24So even when you pan fry, you can still make your sauce and then just put it over your pan
10:29fry.
10:29You got me biting my lip here.
10:31Yeah, look, I mean I always recommend a nice firm fish.
10:34Yeah.
10:34So if you've got a good firm fish, it'll hold really well.
10:37What's your all-time favourite?
10:39Oh, it's got to be snappy all the way.
10:41Snappy all the way.
10:41It's the best.
10:42Sound like my ex-mother-law, snapping all the time.
10:47After the break, Cheralee and Kevin will get cooking.
11:03Welcome back to The Cook Up.
11:04It's NAIDOC Week and I've invited actor Cheralee Watson and comedian Kevin Kopinari to help me make Mob Feast.
11:12Cheralee, what's your recipe?
11:14Today I'm making a chocolate brioche pudding.
11:16Oh, I like a bit of chocolate and brioche.
11:18Why not?
11:19Kevin, what's yours?
11:20Okay, so I'm making pan fried kurong mullet all the way from South Australia.
11:25Pan fried kurong mullet with a simple salad all the way from SA, Ngarajiri style.
11:32Ngarajiri style.
11:33Let's get it.
11:42Okay, so we're just going to make a quick, simple salad dressing.
11:46Salad dressing, that's the one.
11:48Because it's always a little bit to your own palate as well.
11:52So we've got a little bit of vinegar there.
11:54A little bit of vinegar.
11:54I personally use a little bit of just lemon juice and olive oil.
12:00But tonight I'm going to chuck a little bit of vinegar because a lot of my family like vinegar.
12:05Okay, a little bit of oil.
12:07Put your lemon juice in.
12:08And you know, Blackfellas, we love our lemons.
12:10Yeah, look.
12:10Oh my gosh.
12:10Look, give me any native lemon.
12:13It's so delicious.
12:13And then we just kind of mix it up.
12:15Bit of salt and pepper.
12:17Do we got salt and pepper in there too?
12:18I just like to put a little bit of salt on the salad dressing by itself.
12:22That's just me personally.
12:23Okay.
12:24Everyone to their own.
12:24No, I think it's good.
12:26I think it's great.
12:26So salad dressing made and you've got the fish and this is from your home country.
12:31So this fish is only found where I'm from.
12:35Yep.
12:35So anyone out there that's seen Storm Boy, the movie?
12:39All right.
12:40This is straight off the Coorong.
12:41All right.
12:42So it's Coorong Mullet.
12:43Did you spear this to yourself?
12:44I went out and ran the nets.
12:46Ah, amazing.
12:47No, jokes, jokes, jokes.
12:48I got this from the Meningi butcher.
12:50Thank you, Darcy.
12:50Love you, mate.
12:52I got this from the Meningi butcher.
12:53I ordered in when I knew I had to come here.
12:55Amazing.
12:56Looks like we're going to have a little taste of home.
12:59Oh, look, everyone that comes to home.
13:01Yep.
13:02Rauken Aboriginal community in South Australia.
13:04Yep.
13:05Everyone that comes home and it's the first time there, we always cooked them Coorong Mullet.
13:09Amazing.
13:10Now, my language, we call it Kanmari.
13:12Kanmari.
13:13Kanmari.
13:14Kanmari.
13:15Yeah, so Kanmari.
13:16Kanmari.
13:17Yeah, perfect.
13:17Amazing.
13:18Look, I learn something every day.
13:19We'll have you speak and go to your no time.
13:21Oh, look, I want to learn all the languages.
13:24Ooh, a bit of chocolate and brioche, huh?
13:27Yeah.
13:28Yeah.
13:28So is this like a family recipe?
13:31Yeah, it's modified, you know, like over the years just seeing different people do different stuff.
13:36But I think like bread and butter pudding is a pretty classic.
13:39Standard, standard, standard option at home.
13:41You know, always got the ingredients there.
13:43If your bread's stale, then that's even better.
13:45Oh, so it's to use up the bread.
13:46Yeah, I reckon mostly, yeah.
13:49Yeah.
13:49To use it, you know, traditionally, that's what we use a bread and butter pudding for.
13:52Oh, that's amazing.
13:53Yeah.
13:53I like that.
13:54I like that you just use up the bread and it becomes just pudding.
13:57Yeah.
13:58So what are we doing here?
13:59We're going to be making the custard?
14:00Yes, we're going to make a chocolate custard.
14:02All right, awesome.
14:03So we turn this on?
14:03Yep, turn that one on.
14:04All right.
14:05There we go.
14:06Awesome.
14:06So what do we need for the custard?
14:08So custard, we've got two eggs here.
14:10So you've got some eggs here?
14:12So we've got egg yolks.
14:13And we're also going to use these two eggs as well.
14:15Oh, great.
14:16So we're going to use whole eggs as well.
14:17So I'll crack these ones in.
14:20One.
14:20Go straight in.
14:21Don't fry the egg.
14:22Oh, don't fry the egg.
14:23We'll put the cream and the milk in at the same time.
14:28And just keep that.
14:29And then whisk it.
14:31Whisk it with the egg yolks.
14:34That's it.
14:35And you just want to whisk it until it all comes together.
14:38We'll add our other egg in there.
14:39How about if I whisk it?
14:40Oh, yep.
14:41Teamwork.
14:42I'll whisk it.
14:43I'll help.
14:44I'll help.
14:45And then we're going to add in, just while that all comes together, a bit of butter.
14:50A bit of butter.
14:51Probably about like three tablespoons of butter here.
14:53Yep.
14:55Put all that in too as well.
14:56Chuck that one in.
14:57Yeah.
14:57Well, look, it's already coming together now too.
15:00Don't forget that.
15:00Some semi-sweet chocolate here.
15:04Chuck that one in there.
15:05And the chocolate goes in.
15:08You want a good quality semi-sweet chocolate.
15:12Amazing.
15:13Bit of granulated white sugar.
15:15And a bit of sugar in there.
15:16Let that all come in.
15:17All go in.
15:18Yep.
15:18A bit of salt.
15:20A bit of salt.
15:22This is some instant coffee powder.
15:24Oh.
15:25Bit of caffeine.
15:26Bit of caffeine.
15:27Helps bring out that chocolate.
15:29Mmm.
15:30I'm going to hand the whisking over now because my arm's sore.
15:32My arm's sore.
15:33And we just want to wait.
15:35Just let the butter and the chocolate melt.
15:37That chocolate looking good there too as well.
15:39Yep.
15:40Just wait until it's all melted.
15:41The butter and chocolate is done.
15:43Mmm.
15:43I can't wait.
15:43I don't know what the next step is but I'm coming back.
15:47All right.
15:48Fish.
15:49Yes.
15:49Coorong mullet.
15:50It's nothing like the sea mullet.
15:51Tell me the language name again.
15:53Kanmari.
15:55Kanmari.
15:56Kanmari.
15:57Kanmari.
15:58Yeah.
15:58But if you're like the Murrays from Queensland.
16:00Yeah.
16:00You say Kanmari.
16:01Kanmari.
16:02Yeah.
16:03No.
16:03But it's nothing like sea mullet.
16:05This is Coorong mullet from the Coorong in South Australia.
16:07It's such a beautiful, sweet tasting fish.
16:10This fish will change your life, sister.
16:12It's amazing.
16:13Look, it already looks deadly too anyway.
16:15So a little bit of salt, you know.
16:17I don't, personally, like fellas like salt on this.
16:21I like to add it later.
16:22Later.
16:22But you've got to taste this just on its own by itself.
16:26Okay.
16:26And then you can add the rest.
16:28Okay.
16:28Great.
16:28To as you like.
16:29But a lot of my...
16:31Yep.
16:32Salt and pepper.
16:32So we want a hot pan, yeah?
16:33Yes.
16:34Not too hot.
16:35Not too hot but like, you know, we...
16:36Just a little bit.
16:37A little bit.
16:37Not too much.
16:38Put a little drizzle there.
16:40A little bit of a drizzle.
16:41Drizzle.
16:41Because normally it's on a barbecue, right?
16:42We normally do this and we cook for literally the hundreds.
16:46Yep.
16:46Okay.
16:47With two barbecues going.
16:48All right.
16:48Okay.
16:49We have a lot of events down on...
16:50How big is your barbecue for hundreds?
16:51Oh, we have a couple of barbecues.
16:52Yeah, okay.
16:53Yeah, yeah, yeah.
16:53All right.
16:55Our barbecue's a little bit different.
16:56We have tribal-sized barbecues.
16:59Yep.
17:00Yeah.
17:00I wrote that one, Ronnie.
17:02I wrote that one.
17:03Thank you for laughing because it's hard when you're a comedian and you don't get laughs
17:06and we can't hear smiles.
17:08Yeah.
17:09So why don't you just put it on?
17:10Yeah, just that's it.
17:11Yeah, that's it.
17:12See how quick that goes?
17:13Yeah, look, straight away.
17:15Do a handjob there.
17:16Just like get it in there.
17:18Yeah, just a handjob straight in there.
17:20And the thing is, get that plenty of oil around the thing.
17:24Yep.
17:25And the thing is, just a couple of minutes each side.
17:27So do you want to get the skin a little bit golden though too?
17:30Yeah, yeah.
17:31Yeah, you want the skin to be a little golden.
17:32Always.
17:33What's your little...
17:34What are you putting on there?
17:35What's this little...
17:35A little bit of lemon pepper.
17:36Lemon pepper.
17:37But I also want to cook just straight up with no seasoning.
17:41No seasoning.
17:41So you can taste it with and without.
17:43With?
17:43Okay.
17:44Because you want to know what that fish tastes like.
17:46Yeah.
17:46Yeah.
17:46And because it's a small fish to you as well, you want to just like, boop, boop.
17:51Yep.
17:51Yep.
17:51Okay.
17:52So we're going to go for the flip?
17:54Go for the flip.
17:55Are we going for the flip?
17:56Are you reckon ready?
17:57Well, it's not sticking, which is great.
17:59But sometimes if you're not on top of it, it will stick to the barbecue.
18:03Yeah, well...
18:03You know, and you've got to just...
18:04Well, lucky we've got the non-stick pan here.
18:06Yes.
18:06I wish my family were non-stick on paydays.
18:09Yeah.
18:11All right.
18:11So we go for the flip.
18:13Here we go.
18:14Oh, look.
18:15Oh, yeah.
18:15That's deadly.
18:16Look at that.
18:17That's that little golden.
18:18Do you want it?
18:19And then a little similar.
18:21Like, I saw...
18:22Like, we can get the fish, scale it, gut it, and then actually bake it in alfoil.
18:28Bake it in alfoil.
18:30Oh, well...
18:31And that's another great way of cooking it as well.
18:33But look at that.
18:34That's just golden, crispy.
18:35Can't wait to taste it.
18:37Oh, sister.
18:37I'll be back.
18:38Amazing.
18:41All right.
18:41So custard is ready to go.
18:44Yep.
18:44Custard's ready.
18:45All right.
18:45So what's the secret little ingredient you're going to put in here?
18:48Well, yeah.
18:49Now I've got some more chocolate chips that I put aside earlier.
18:52Why not?
18:53Just a little crunch.
18:53Yeah, a little bit of texture in there, you know, and then just going to sprinkle that
18:56over this day-old brioche that I've prepared.
19:01And we want it to be, like, day-old or stale.
19:04Leave it out to dry a little bit, you know, you know?
19:05Because it will soak up all the liquid, yeah?
19:07And the custard will be nice.
19:09Yeah.
19:09And then you're not wasting anything, too, as well.
19:11No, exactly.
19:12It's one of those dishes, isn't it?
19:14Yeah.
19:14Okay.
19:15Amazing.
19:15What's next?
19:16Over here, we've got the custard.
19:17Custard.
19:18Give that a little mix.
19:19And we're going to pour probably about three quarters.
19:23Leaving about, you know, a cup and a bit.
19:25Mm, look at that.
19:26Just pour that all over.
19:28And you want to try and make sure you get as much as your bread's soaked.
19:32You want to make sure all the bits are soaked really well, yeah?
19:35Yeah.
19:37That's great.
19:37Look at that.
19:38And then you just press it down.
19:40Press it down so that it makes sure you soak all those bits in there.
19:43Yep, that's all submerged.
19:44And then, yeah, say probably like a cup and a bit.
19:47Yep.
19:48See how that's all going in there.
19:51And it doesn't need to look neat.
19:53So now, oven, right?
19:55Yep.
19:56So we pop it in the oven.
19:57How long for?
19:58About 35 minutes at 180 degrees.
20:01And it just cooks away.
20:03It just cooks away.
20:03Because you'll get the crispy bits.
20:04Yeah.
20:05You'll get all those bits.
20:05And you want that custard to set in the oven.
20:07And when you pull it out, it still look a little bit jiggly.
20:10Yeah.
20:10Like, you've got to aim for undercooked.
20:12Okay.
20:12Oh, good.
20:13I like that.
20:14When we return, it's time to feast.
20:26Welcome back to Native Week on The Cook Up.
20:29I've got Cheryl Lee Watson and Kevin Kropinari with me.
20:33Cheryl Lee, nearly done?
20:34Yeah, pretty much.
20:35Oh, looking good, looking good.
20:37Kevin, how about you?
20:38Salad's done and we've got seasoned koronga mullet and we've got koronga mullet white salad.
20:44Amazing.
20:45All right, let's go.
20:49What do you got?
20:50So a bit of salad?
20:51A bit of salad.
20:52A bit of salad.
20:53Just put the fish on.
20:54Non-seasoned.
20:55One seasoned and one unseasoned.
20:57Because we want...
20:57This is a seasoned one.
20:58All right, all right.
20:58We're going to make sure we taste like one of each.
21:01Yes.
21:01And a little bit of salad.
21:02Yes.
21:03And off we go.
21:04We're done.
21:05That's it.
21:06Well, I can't wait to taste it.
21:08We're ready to rock and roll.
21:11Oh, look, right timing too.
21:13Yep.
21:13Here we go.
21:13Look at that.
21:14Coming straight.
21:15Oh, that looks deadly.
21:16Look, I can see the crispy bits there too.
21:18Yep.
21:19As well.
21:19So just scooping that one out and then I've got some ice cream over here.
21:23Oh, do you need some help with the ice cream?
21:24Yes, please.
21:25All right, pass me over.
21:26Pass me the ice cream.
21:27Pretty frozen.
21:28Let me help you there.
21:29Here you go.
21:29With the ice cream, let's do it.
21:32I'll try act like I've got muscles.
21:33All right.
21:34To do this.
21:36Look at that.
21:36There we go.
21:37Oh, and look, all my chef skills coming out now too.
21:39Look, about time.
21:40Use it for something.
21:41See.
21:42And then I've just got the custard that I left early part and I just reduced that down a little
21:47bit and poured it over.
21:49I know we put one scoop on, but we're going to put another scoop on later.
21:51Yeah, might as well.
21:52You know, I mean, like, you can't just have one, right?
21:54Yeah.
21:55Got to have it.
21:56Look at it.
21:56It looks beautiful, nice and crunchy.
21:58Let's do it.
21:59Chocolate brioche pudding and pan-fried fish and salad.
22:03Naranjiri style.
22:13Look at this.
22:15This is what you get when you make your own curry, you know?
22:20What do you think, Shirley?
22:22Yeah, that's beautiful.
22:23You can really taste the difference when you make that fresh paste.
22:26And sister, the fusion of the flavours with the curry.
22:29Yeah.
22:30It makes it so easy, you know?
22:32You make it look easy.
22:33Oh, well, thank you.
22:34So what about this curung mullet?
22:37Go on.
22:38I'm a bit, even when you get that little bit of the skin, it's a little bit crispy.
22:41Yeah.
22:41It tastes so good.
22:43Oh, that's delicious.
22:44And it's not overly seasoned.
22:46Yeah.
22:46It's just right.
22:48Yeah.
22:48But I like that it's crispy on the outside too as well.
22:51Yeah.
22:51Get those crispy bits in there.
22:52And I think what a lot of people do when they barbecue it, this is what you mainly do
22:56in pan fry it, is they overcook it.
22:58Yeah.
22:58It's just exciting.
23:01But this is all the way from your home country.
23:03I love it.
23:03I think it's great.
23:05And what about this chocolate pudding?
23:09Give that one a try.
23:10Yeah, let's give it a go.
23:12If I was a rapper, they'd call me chocolate pudding.
23:15You want to be a chocolate pudding.
23:16Starve it.
23:18Five gold stars.
23:19Five gold stars.
23:19Five gold stars.
23:20Oh, yes.
23:21Oh, you're invited to dinner.
23:22Unless you're Gordon Ramsay.
23:24I'm not feeling it.
23:27Now that is delicious.
23:29I normally don't eat this because I suffer from muffin topitis.
23:34But I'm going to give it a miss for today and I'm going to smash it out.
23:40Well, Shirley, thank you so much for coming on and sharing your chocolate family pudding
23:46with us.
23:47Of course.
23:48Thank you for having me.
23:50Too much eating.
23:50Look, not much words coming out of you now, Kevin.
23:54Look, mouth full.
23:56Mouth too full of food.
23:57Must be nice.
24:03Tonight we've shown you how to turn your next feed into a mob feast.
24:08If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
24:12I'm Nonna Barra and thanks for watching The Cook Up.
24:28I'm Nonna Barra and thanks for watching The Cook Up.
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