- 9 hours ago
2026.Season 18 Episode 55 - Pressure Test: Malaysian Snacks
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00:15all right guys day another dollar well
00:19may the best person will I don't think I
00:22ever would have imagined myself getting
00:23to this point you know you have bloody
00:26made top five I definitely have this like
00:30insane hunger to make it through to the
00:33semi-finals like I can picture it when I
00:36go to sleep at night I like have dreams
00:37about it but you know Caspar Aaron and
00:42Petro are three incredibly strong cooks
00:45but I'm like nah block out the noise just
00:50like look out the boys just block it all
00:52out just like folks in your own game
00:54girl
01:03walking in it's only Sophia and Jean
01:06Christophe not sure where Andy and Poe are
01:08but it looks like that there's some
01:10unexpected surprises today I've got some
01:18great news and he won't be joining us
01:22today because his wife Alex is having
01:26their first baby
01:29we are so excited
01:38this probably doesn't come as much of a
01:40surprise but the judge who set today's
01:44master chef icon she's competed in not
01:49one but two seasons of master chef which
01:52makes her the perfect person to set
01:55today's pressure test
02:00she's an author artist amazing cook and
02:05she still has time to run Adelaide's much
02:08loved jam face please welcome
02:19she looks so professional in her full
02:21like jam face fit and I'm like oh she
02:23means business today
02:31we love but I'm a little scared about
02:35what's under that cloche because this is
02:37my first ever pressure test and to do my
02:44first one this late in the competition
02:46is really scary hope can I show them what
02:50I'll be making what I have under this
02:53cloche is something that's very close to
02:56my heart and it's also something that
02:59usually takes years to perfect today
03:04you'll be making my
03:07Oh
03:10Malaysian snacks
03:18look at the pleats on that thing
03:23Malaysian snacks was probably one of the
03:26last things I would have thought would be
03:27under there and it hits so close to home
03:31for me because I'm Malaysian right this is
03:33all the stuff I used to grow up eating
03:35plus more I know how to eat them so what
03:39we have here is spiral curry puff or
03:43curry puff
03:45Kwe lapis and Kwe kochi this is more
03:49than just food to me these are recipes
03:52that have been passed down many
03:54generations through my family and I'm so
03:57happy to be sharing them with you
03:59do you want to come in for a closer look
04:01come on then oh wow look at those curry puffs
04:07they are unreal
04:08oh my god so this is the curry puff
04:12oh my days it's got a very specific kind of
04:15pastry like a puff but it's in spiral form
04:20so you want to be able to see those
04:22spiral layers
04:25Kwe lapis this one's really fun
04:28you'll be you'll feel like you're doing
04:30arts and crafts most of the mixture is
04:33vanilla but for the purple layer there's
04:35ube and then for the green it's panda
04:40every layer yeah so when we're little
04:47kids it's like one of the things that's
04:49really delightful about this you eat it
04:50layer by layer
04:54it's really satisfying
04:58like that's wild
04:59oh my god
05:01but the pressure points are really all
05:03about getting your coloring really
05:05beautiful so you get that really lovely
05:06rainbow effect and if it's not cooked
05:09through you won't be able to peel it
05:10because they'll fuse together okay and
05:14then Kwe kochi there's a lot in here
05:17about the folding and the construction
05:19and inside is glutinous rice flour
05:22that's been kneaded with coconut milk
05:25and pandan water and then stuffed
05:29inside is coconut that's been braised in
05:32palm sugar and coconut cream
05:34oh wow for the Kwe kochi the pressure
05:37points I think are big time in the
05:40wrapping so you need to get that right
05:42but one of the biggest pressure points of
05:44course is that you're going to have to be
05:46multitasking because you're making all
05:49three at the same time three dishes oh
05:53that is an ask and they actually look pretty
05:56technical oh it's fun right a Kwe lapis is
06:05like a mochi esque sort of dessert cake it's
06:09got all these glutinous flowers in it
06:11they give it chew so it's kind of a
06:12marriage of a mochi and a jelly and it's
06:14multi-layered and different color and my
06:18sister and I when we were younger used to
06:20peel all the layers we didn't want and
06:22eat the ones we did so you know it
06:25elicits so much memory for me and
06:29nostalgia so what are you tasting coconut
06:35yeah and that natural pandan flavor
06:37mm-hmm so that's in the goodness rice
06:39yes yeah and this is banana leaf yes now
06:42you can smell it yeah yeah Kwe kochi is
06:45so fragrant and I remember I used to love
06:49like pulling it apart with my hands and
06:50like seeing it stretch and you know
06:52getting the feeling everywhere the
06:55inside I was like couldn't care less for
06:57when I was younger but now I understand
06:59that you get that like sweetness the
07:01saltiness there's like the the texture
07:03of the coconut as well
07:07some of the techniques are so difficult
07:10to describe in a recipe form I'm
07:13actually gonna do a little demo for you
07:15oh that's cool so let's start with the
07:19Kwe kochi the balls already been
07:21stuffed I'm not gonna give you that much
07:22of a tip and you can be really
07:25generous in the way that you all down
07:27your leaf and in the recipe it will
07:31tell you to do this which is true but
07:34it's kind of a little past can you see
07:37what I'm saying oh yeah now once this
07:40ball is made you want to treat it like a
07:43present so it's that
07:52that we're really lucky to be seeing this
07:54demonstration from Poe but again it's sort of
07:57reinforcing that this is going to be a very
07:59technical pressure test because you'd never see
08:01demonstrations for a pressure test and I'm
08:03going to show you the pleating on the car park so
08:07you seal it first and then you have to use your
08:10thumb
08:14and it's kind of a sideways thing like that you use that side yeah a lot of people go like
08:20this and you get a very dodgy plate okay
08:27well I think everything looks at me
08:36one of the things I'm really excited about with this is that a lot of these skills are getting lost
08:42and so I really want to I don't have any kids so I want to be able to teach these
08:47skills hand these skills on and I'm just really delighted even though it's a sad day
08:51because someone's leaving I just really want to teach these skills that I've learned
08:58Aaron how are you feeling I'm feeling a bit emotional this is very like
09:02reminiscent of my poor poor yeah I wish I learned all this when she was still
09:06around yeah like she yeah she would have been very happy teaching me this she
09:12was trying but I wasn't as dexterous or into cooking back then I was 15 yeah this is
09:20very very nostalgic for me no matter what happens you're gonna gain something today
09:26all right you'll have three hours and 15 minutes to recreate pose Malaysian snacks in
09:32both look and taste the recipe and all the ingredients are at your benches the
09:41cook whose dishes list with a ball pose will be leaving the competition
09:49your time starts now
09:58Vinnie you want a snack yes please okay ready straight up
10:04thank you enjoy that Vinnie you earned it
10:14for this is all very unfamiliar territory for me I'm never cooked with a lot of
10:19these ingredients never cooked with a lot of these techniques and then 150 of
10:22taffy ricostar but I went really well in the last pressure test so I was hoping
10:27that would give me momentum to go into this one so my strategy is visual twice cut
10:34once read the recipe be crazy this is my first one so I'm just making sure that
10:41I'm reading everything and not missing any steps because that is crucial I am a
10:48hundred percent at a huge disadvantage today I think being in a pressure test you
10:53learn how to deal with the pressure stress and following that recipe you're
10:58right Petro yeah mate I'm gonna lock in I think the only way I can survive is working
11:04as quickly as I can Poe's Malaysian snacks were absolutely delicious I love
11:09them and it's really special for Poe to pass on her family traditions I know you
11:15know even in Greek traditions we get so complacent just eating them all the time
11:19we forget that you know it's actually important to learn how to make them I come
11:24from a very culturally rich background and I do have some special food
11:30traditions with my yeah yeah with both of them and unfortunately one of them
11:37passed away right after the family tree challenge and it was a big struggle for
11:44me to get through those weeks and grieve whilst being here so it's going to be a
11:51really special cook because of that and I'm trying to suppress any added pressure I
11:57feel because this is such a heartfelt cook now it's not just a normal pressure
12:01test so I really hope I can do her snacks justice first thing I need to do is get
12:09onto my clay lapis so I need to get my basket onto steam and then make the
12:21mixture I've only done one pressure test so far and that was Sam Asbitt's mud crab salad so I
12:27think there was lots of elements that I nailed really well but I learned a huge lesson from it
12:32and that was always follow the instructions the one instruction where I veered off from what was
12:37written in front of me was a mistake that almost sent me home are you guys starting with a cake
12:42is
12:42that what it is the steamed yeah I think yeah kway lapis kway lapis is definitely like a food that
12:50you
12:50are supposed to play with like peeling back those layers it was really fun and when I looked at Poe's
12:56kway lapis every single layer was the same thickness so I need to make sure that I'm measuring out
13:01exactly the same amount in all these ramekins to make the kway lapis batter and mixing coconut milk
13:07tapioca starch rice flour a bit of water and some vanilla I think because we've got to be very precise
13:15with the colors I want all of the bowls to be like the same amount of weight so if I
13:20can get about 90
13:21grams of each I'll be pretty happy come on guys it's like making up drugs in a cardiac arrest at
13:29work
13:34so far so good I think it's kind of like arts and crafts there's a lot of nostalgia and joy
13:40that's
13:40hitting me I've never attempted to make any of these dishes before I've eaten them plenty so I know what
13:47they taste like but the idea of actually like doing it is so special there are nine layers in this
13:53kway
13:54lapis first layer is the first white layer and it has to steam for about four to seven minutes and
14:02here is where
14:03it's really important to make sure that each layer is cooked because the batters would stick to each
14:09other and you will be able to peel it my kway lapis is cooking away and I'm making sure I
14:16get this right
14:18I'm being very careful I'm going off feel with my kway lapis so I'm touching it as I go
14:26feeling all right as yeah the recipe calls for four and a half minutes to cook each layer but what
14:33I'm finding is that it's taking more so I'm going to start on my order for my curry puff
14:44I've mixed my mixture for my clay lapis I've separated it into the nine bowls but I'm thinking
14:50right now maybe these need to be absolutely perfect and even it's a bit hard to do nine
14:58completely by eye so I'm just going to be a little touch more precise and measure them out
15:04I'm looking around I've already fallen behind but I have to make sure that everything is precise
15:16because precisions are so important when it comes to a pressure test yellow I've just finished repouring
15:23my bowls and I need to put a different amount of dye in each bowl and I have to be
15:31really precise
15:32but I've also got to pick up the pace a bit I've got blue I've got purple I've got pandan
15:43I got yellow I got
15:48orange and red
15:52what's wrong
15:56I'm missing a layer I'm not sure what I've done I meant to have nine bowls full I've only got
16:04eight
16:06I'm starting to freak out I don't know what's happened I don't know which color I'm missing
16:11you should have nine yeah nine bond don't know why I've got eight I think I so you're missing the
16:17pink you've got a white and you're missing a pink mmm you've had 45 minutes you have two and a
16:37half hours to go
16:51honestly not sure what I've done I'm not sure what I've done
16:59is your cake in Casper yep
17:08I have to make a decision and I think I'm just gonna have to put up eight layers instead of
17:13nine
17:13purple blue there's two white layers in this cake I'm just gonna have to ditch one of them so I
17:20can
17:20get all the other colors in I've got no option and I've just got to make it up with my
17:26other elements
17:29I need to steam that first layer from my play lapis but I don't have time to read this recipe
17:34perfectly I've fallen short by not trusting my instincts I'm going to trust them and push as
17:40hard as I can to not go home all right let's go fully off these things here hi you've been
17:49watching
17:49these guys like a hawk what's happening out there very very interesting so I'm gonna talk about Petro
17:55first he's definitely behind and he's got issues already so you're the quill up is there's meant to be
18:00nine bowls and he's missed one layer if he wants to survive this he cannot put a foot wrong anywhere
18:06else Casper Casper's an interesting one you can tell he's going very slowly because he's just trying
18:12to read the recipe too thoroughly but he's tracking pretty well how's Aaron doing it's going very well
18:18and Annabelle is smooth sailing they're both onto the curry puff prep but I think the most challenging
18:24thing will be the curry puff because that pastry is quite tricky to do water through here I feel
18:32good at this point I think I've like gotten into the flow a little bit and I'm having fun cooking
18:36that for four and a half minutes and then we're just doing that for each color looks good Annabelle
18:43green between my quay lapis layers steaming I'm trying to work on my curry puff dough as well I'm just
18:51about to start my lamination for my spiral just got these like fat dough and a water dough and then
18:56you get them together and you spiral them hopefully I can do that too the curry puff dough is made
19:03up
19:03of an oil dough and a water dough and I remember when I was eating post curry puff like you
19:08could
19:08see it was like the eye of the weather flakiness started in the middle like you could see the
19:13differential layers coming out I've never made this dough before never even heard of this dough before
19:18but I guess I'm kind of looking at it similarly to like lamination of a puff pastry to make sure
19:24that you do get like real distinct layering of the two doughs we need to basically roll it out into
19:30a
19:3030 by 40 centimeter and then roll it up into a giant cigar and make four even indents with the
19:37rolling pin
19:40and then I think you just roll it up and then I'm like turning it into a like a snail
19:45I didn't say
19:46the word snail in the recipe but it's what it looks like to me so I'm getting onto my curry
19:51puff filling
19:52now hi Annabelle hello how are you going are you having fun I'm having fun I got a little like
19:58especially all the colors I'm like no do you think your precious has to remind you a little bit of
20:02work oh 100% I just said before I feel like with the pipettes and everything I felt like I
20:07was like
20:07making up drugs in like an arrest you're like a little bit shaky but like there's no room for error
20:12yeah yeah yeah right yeah yeah yeah yeah so there is some kind of like affiliation with your career
20:17which I like that I like that all right good luck I've given up a lot to be here you
20:24know like I've
20:25got this awesome career that has given me so much which I have just like put on hold to chase
20:31my dream
20:32and like being here it's like lit a fire within me that I'm like okay I definitely want a career
20:38in
20:38food and I do really want to be there at the end and that's not something that I kind of
20:44had envisioned
20:44for a long time but I feel like now I can do this let's go let's take this all the
20:53way
20:53oh there's a little bit more not quite set
21:09that's it Aaron come on very good thanks fella stay sharp you only have one hour and 55 minutes to
21:19go come on guys sit up Aaron let's go mate I finally got one of the snacks done the
21:33quay lapis it's looking really good everything feels right I've done my lamination of the spiral
21:41dough for my curry puff I'm just working on the filling for my curry puff at the moment it's trying
21:47to dice everything up like really evenly post filling was like unbelievably fragrant and uniform
21:53and like I'm trying to emulate that so that I don't burst through the the wrapper guys you really need
21:59to
22:00to be on to prepping your curry puff filling by now oh come on come on guys just keep pushing
22:09come on quick up faster I can't hear anything else around me everything just feels like a murmur or
22:18mumble it feels comfortable it feels comforting as well as like it feels like home like you're learning at
22:26home and it's yeah like such a cool experience pre-master chef a lot of the food I was cooking
22:33wasn't actually heavily influenced by Malaysian heritage but in the last three weeks I started
22:41to cook more Malaysian food now I see how much importance there is behind connecting to your own
22:49story connecting to your roots so I don't want to go home on a challenge like this I gotta push
22:58hard
22:58because this has to cool down I've got to fill it fry it um still lots to do
23:12it's taking forever to sit just gonna have to roll with it I've still got a few layers to go
23:19here for my
23:21whey lapis now I've got my curry puff oil dough resting now I'm getting on to my water dough so
23:27I'm
23:28just measuring all the ingredients for that I'm making my water dough and this is the same as making
23:33like a short crust pastry I have made similar doughs and I feel like those techniques I can apply here
23:40so
23:40I'm trusting my instincts and it's coming together really really quickly I'm hoping that I'm starting to
23:46catch up because I did fall behind at the start done I wouldn't say I'm like behind behind yet but
23:58I'm
23:58feeling like time is catching up I've got my whey lapis steaming away now I'm getting started on my
24:12oil dough and my water dough now for my curry puff pressure tests remind me of when I used to
24:20work in a
24:20bar and it would be service but I still have prep to do so I'd be like multitasking everywhere
24:30what's that Casper
24:37but multitasking between my koi lapis and these two does is proving to be a little bit complicated
24:45you're okay it's maybe a bit too wet yeah as I'm looking at this dough it's almost looking more
24:53pizza dough than like short crust dough so I know that something has gone wrong it's like sticky and
24:59stretchy are you alright I put too much water in my dough so I'm feeling a bit nervous
25:25I think maybe like a touch too much water in my dough I realized I didn't actually measure it
25:31out I like I put it in the jug and I probably had way more than 100 mil so I
25:34just poured it in so it's
25:35way too wet so it's gonna make that again quickly if you don't have your layers perfect you're not
25:40going to get the spiral and you're not going to get the puff I think I just need to like
25:44find another
25:45gear and because I don't want to go home today this is looking much better okay guys this is where
25:52you
25:52you have to dig dig you only have one hour to go
26:03come on guys you got to keep going not long left
26:13my curry puff dough's done my curry puff filling's done and now I need to assemble the curry puffs
26:25this curry puff has the most insane spiral pastry I have ever seen and like beautiful little crimping
26:34on the side that looks like it's been done by machine we have to cut 30 gram rounds of the
26:42dough roll
26:44it out but maintain that that beautiful little eye swirly thing is in the middle because that's
26:50the most important thing and then we stuff our curry puff filling into it and now it's time to do
26:56those beautiful perfect folds that Poe had on hers we'll see how this goes
27:07there you go
27:08hey thank you auntie Poe good job
27:23eating the curry puffs I feel as though some sort of instinct kicks in and I'm just like oh yeah
27:30cool I
27:30know how to do this I'm not too worried about perfect crimping I would rather that they're sealed
27:40um so I've got my curry puff filling cooking and now I'm gonna at the same time just get some
27:46of
27:46my laminations for my dough I think this is an area that I can catch up a little bit in
27:54if I can get
27:54this done doing some multitasking there's a spiral in the pastries that's a good thing I'm pretty happy
28:00with that I'm up to the kuei kochi stuffing another kuei kuei kochi is so fragrant and I remember
28:11beautiful texture because you get that like sweetness the saltiness there's like the texture of the coconut
28:16like a slight crunch but it's tender
28:20so to make the filling I have to get some pandan leaves some palm sugar coconut cream the desiccated
28:28coconut as well cook that out and then it's like the dough for my kuei kochi
28:32potato and water
28:35so when it comes to the dough I've eaten it it's a very familiar dough it's like one of those
28:39are rice dumplings
28:40that's really chewy you know having a lot of Asian desserts you have to steam cube sweet potato
28:47then you have to blitz up pandan and water and pass it through a muslin cloth to make pandan water
28:55combine it all with glutinous rice flour and make it into a dough that kneads until it's smooth but doesn't
29:01crumble
29:03I've eaten it in its cooked form I know what it feels like in its raw form I have no
29:09idea what I'm looking for
29:10I'm just relying on the fact that it feels right not too wet not too dry going off the back
29:15of whatever
29:16instinct I have and hoping that it's right
29:19it should all be coming together now 30 minutes to go
29:24come on guys
29:26big push
29:33I feel like I'm in a little bit of a rhythm I did have a you know a bit of
29:37a setback at the start
29:38but I got my kuei lapers setting
29:41now I need to get on to my kuei kochi
29:44it is time to multitask
29:46nice petro keep going
29:49to make my kuei kochi
29:51I'm skimming over that recipe
29:54I'm taking in as much as I need to
29:56and then hopefully I can use my instincts flavour wise
29:59and even texture wise with the dough but I've never made anything like it
30:04kuei kochi stuffing is looking pretty good I think
30:08yeah I've just got to make sure I get this right and I cook everything out properly
30:16have you made any yet?
30:18I've got one hiding under there
30:20yeah I think you need to power on because you're definitely falling behind
30:24so right now I'm multitasking three things my curry puffs my kuei kochi filling and my kuei kochi dough
30:34feeling is coming off like it's looking pretty pretty good and then one curry puff left to do and then
30:41I'll get started on frying my curry puffs
30:46guys push you don't want to be the one that goes home
30:4915 minutes to go
30:51wait let's do it
30:58my curry puffs are in the oil I'm happy I know how to fry things I'm just going to leave
31:02them there
31:02and the dough for my kuei kochi
31:05it's right texture it's like this squishy but like fun sort of like it's green and it's you know it
31:11feels right it feels mochi-esque
31:13I need to steam them so that they cook through there's a lot to that there's
31:17flattening the dough getting the filling putting it in rolling it up
31:22putting in the banana leaf hoping that I can fold it perfectly
31:26let's do it Aaron come on
31:29it is a tricky technique and it's like origami just to get the point and have it all like tightly
31:34bound in that parcel
31:36so I want them to look as perfect as pose
31:42it's dough man
31:44what's wrong with it?
31:45it's just like really like
31:47soft? yeah
31:47I'm frying my curry puffs
31:49I have just finished my kuei kochi filling
31:54but my kuei kochi dough that encases that beautiful coconut filling
31:59is very soft and like really easy to kind of pull apart
32:03I'm like to me that's not what dough should be like
32:06this dough is just not working
32:08it's like not changing I've been doing this for ages
32:10take a deep breath
32:12keep going keep pushing
32:15I'm like adding flour to it to like try and get the right consistency and I'm just like
32:20I don't even know what this is meant to be like
32:22come on Annabelle spit it up
32:24I know I'm spending too much time on it and I know I don't have a lot of time
32:28but I don't want to do the wrong thing especially at this point in the cook like I feel like
32:33I've been going so well
32:35and I really don't want to go home so I'm hoping it comes together soon
32:38you're right Annabelle just work with what you got yeah
32:53I'm freaking out because Casper and Annabelle still have so much like experimenting to do when they're folding those banana
33:02leaves
33:03and they need at least ten minutes to cook
33:06okay yeah so that leaves them what all of three or four minutes
33:09could you do it?
33:10I could do it
33:11okay so it can be done
33:12it can be done
33:13it can be done
33:13but I'm not reading instructions
33:15they'll be like backing and forthing
33:19guys you really need to get a move on
33:21I'm really worried that you guys aren't going to finish up
33:24you have ten minutes left
33:26and that's the amount of time that you should be cooking your Kwe Kuchy for
33:31come on Annabelle, faster
33:33it's definitely really hard to watch
33:35there's really not much time left
33:37and Casper and Annabelle still don't have their Kwe Kuchy's in the steamer
33:40these need time to cook
33:42and they don't have their Kwe Kuchy wrapped
33:45come on guys let's go
33:46spit it up
33:47if they don't get these in the steamer
33:49they won't have them on the plate at all
33:50oh my god
33:55oh my god I'm so stressed
34:08and I'm feeling really stressed
34:11my place in the competition is on the line right now
34:14if these Kwe Kuchy don't have enough time to cook
34:16they might actually be undercooked
34:18and I'm going to be going home
34:23come on Cas, push, push
34:29I know that these Kwe Kuchy have gone in late
34:31but I just need to leave them in the steamer as long as I can
34:33and now I really need to get my Kwe Lapis cut and arranged on the plate
34:38oh my dough
34:39I'm just like not familiar with like what it's meant to be like
34:42so I just spent a bit of time trying to get it right
34:44but I don't have time so I just need to crack on
34:46come on guys let's go
34:48must move faster
34:50five minutes to go
34:52come on guys
34:53keep pushing
34:55last five
34:59the recipe says we need four
35:02I've got two in the steamer
35:03and I'm quickly just putting a third together
35:05but I'm like really behind
35:08like I will motor until the absolute end
35:11before I accept any kind of defeat
35:16come on guys you got to keep going
35:17not long left
35:18just get it out
35:19make sure it gets on the plate
35:22taking my curry puffs out
35:23I think they look beautiful
35:24they're golden
35:24so now I need to tip the Kwe Lapis out of the tray
35:28and start cutting it into this beautiful diamond shape
35:32Ho's Kwe Lapis looked impeccable
35:35it's like she literally had a stencil
35:38and that was the piece
35:41I need seven diamonds on the plate
35:46cut it at a 45 degree angle
35:48and try to get three and a half centimeter diagonally
35:50to make it look like a start
35:53I get my Kwe Lapis on the plate
35:55and the shape is coming together really nicely
35:57and I can see all the layers
36:01I have no idea how the Kwe Ko Chia could
36:04but I feel very grateful that I got to learn these techniques
36:07hopefully I've done it justice
36:09only three minutes to go
36:11another
36:11come on guys
36:13let's go
36:14this is the home stretch
36:16there's no time left
36:17I quickly take the curry puffs out
36:19and they are looking perfect
36:22they look beautiful flaky golden brown
36:25I couldn't be happier with them
36:27I've always been bad at these
36:28I need to cut up this Kwe Lapis
36:32and I'm getting diamonds
36:33but they're very rough
36:34I know my Kwe Lapis has major flaws
36:38and even though my Kwe Ko Chi
36:41don't look good at all
36:43I'm banking on the fact that
36:45what's inside is perfect
36:49I'm hoping that using my instincts and my gut
36:53have kept me safe
36:55the clock is counting down
36:57I'm arranging the diamonds on the platter
36:59and I think it's looking pretty good
37:00but I don't have time to worry about it
37:02because I really need to get my curry puffs out
37:05but I realise my layers have separated on my curry puffs
37:09I just hope that they're held together enough
37:11so that the filling isn't ruined
37:12come on guys
37:13you really got to get it on the plate
37:15I want to give these Kwe Ko Chi as long to cook as possible
37:18so I'm waiting for the countdown
37:20before I even take them out
37:23one minute to go
37:26oh my god
37:27oh my god
37:29so I've got my curry puffs on the plate
37:31and my Kwe Lapis
37:33I'm trying to arrange
37:34I'm trying to get these diamonds cut as neatly as possible
37:37oh my god
37:39it definitely doesn't look like pose
37:41sort of looks like defined layers
37:43come on Annabelle
37:44don't forget
37:45and your green things
37:46okay okay okay
37:47I need to pull my Kwe Ko Chi out
37:49and I'm just gonna have no idea how it's cooked
37:52time's up in 10
37:549
37:558
37:567
37:576
37:595
37:594
38:013
38:022
38:031
38:041
38:041
38:051
38:051
38:051
38:051
38:051
38:051
38:061
38:09Oh
38:10No, it looks so fugly
38:14Not good. I feel like I was going really well just until the end
38:21Anyway, that's annoying. I really wanted that to be a really good protest
38:23I just feel like I couldn't get everything done in the time
38:26It's really disappointing especially when you're like so close to the end
38:30They wanted to try and make it to a finals week, but I have a feeling my time might be
38:35over
38:39Good luck, Petro
38:40I made a lot of hard decisions in this pressure test
38:44Making that mistake at the start was a huge setback, but I decided that it wasn't going to rule me
38:51out
38:55Hi, Petro
38:56Hello
38:57How are you?
38:58Yeah, how am I going?
38:59I'm hoping that using my instincts and my gut have kept me safe
39:05It's a tough ask to do your first ever pressure test when you're vying for that final four
39:11So you've done well no matter what
39:13Thanks
39:14Thank you
39:15We're gonna taste your dish now. Thanks guys. Thank you, Petro. Good luck here. Thanks, Petro
39:23On looks alone. I think this is quite rough
39:27The Kwekochi are all in different shapes
39:33and
39:34There's a layer missing out of the Kwe Lapis and also it's been cut quite haphazardly
39:41I think some curry puff looks promising though
39:45I'm looking forward to tasting those
39:47Let's unwrap these bad boys
40:10My favourite thing on Petro's plate is the curry puff. It is brilliant. The seasoning is perfect. The pastry is
40:17really crispy
40:18And I love the little puff layers he's got there
40:22Now Kwekochi
40:24Shape was not great
40:26But really tasty filling
40:28And really good dough
40:30Kwe Lapis was a mega problem
40:33They weren't cut very well
40:35And I've got not just one but I think a couple of quite raw layers
40:42So
40:43Two out of three
40:45Mm
40:47Visually
40:48We can see clearly there is a little bit of differences to your beautiful milliardee's display
40:55What attract me the most is the Kwekochi
40:58I absolutely love that texture
41:01You can enjoy the coconut
41:03It was just enough
41:04And that touch of salt which I was expecting to have
41:08Interesting to see whether two out of three of your dishes
41:11In his recreation is enough to keep him in the competition
41:14We just don't know yet
41:18Good luck mate
41:21Thanks guys
41:30Hi Aaron
41:31Hello
41:32I am quite anxious about
41:37Bringing the dish in today
41:39To be judged because
41:41It being a Malaysian challenge
41:43You know it being for my heritage
41:45You know I'd honestly
41:46I'd be embarrassed for myself
41:48If I went home on a Malaysian challenge
41:51I want to make Po proud
41:52My mum and my grandma
41:54I want to make them proud
41:57To show that I could do this
41:58I really did it well
42:09Aaron how was that?
42:11It was really stressful
42:13But I'm really grateful that I got to learn this today
42:15Oh Aaron that's so nice
42:17Yeah like honestly for me
42:18I'm like this is
42:20Like priceless heritage
42:22Either way I've won a lot
42:24In this competition
42:25And you know I really don't want to go home
42:27But if that's the case today
42:28I'm just
42:29I'm really happy that I got to learn this
42:31Thank you Aaron
42:32We're going to taste your dish
42:33Thank you
42:34Thank you
42:40Well what do you reckon guys?
42:40Pretty good
42:42Pretty good
42:43Look at this
42:44That's that's
42:44Look how tight those are
42:47Yeah
42:47They're perfectly triangular
42:52Look at this
42:54Oh satisfying
43:03Perfect layers
43:04Yeah
43:13I think Aaron's done a fantastic job
43:17His queer lapis
43:18It's cooked all the way through
43:20The layers are all so even
43:22And definitely passed the peel test
43:27They taste lovely
43:28Full of that coconutty flavour
43:32Cuecochi
43:33This is cooked all the way through
43:34And his shapes are pretty spot on
43:36The flavour of the coconut is lovely
43:38Curry puff
43:39He's cooked it really well
43:41The crimping is beautiful
43:43I really enjoyed peeling
43:45The perfect triangular package
43:48Of that banana leaf
43:49Wrapped around this lovely dough
43:52Of the Cuecochi
43:53And the filling of the spiral curry puff
43:56It's really fragrant and rich
44:00I'm so happy for Aaron
44:02That these dishes that he has a memory of
44:04But no experience making
44:06Has been so successful
44:09I think that boy is going to go very far
44:12Good luck Annabelle
44:15I'm feeling lots of different emotions
44:18My heart's beating in my throat
44:20Which I've never had before
44:22I know that that Cuecochi
44:24Is going to be inconsistently and under cooled
44:26Like it was in the steamer for five minutes
44:31Hey Annabelle
44:32Hi Annabelle
44:32Hi
44:33How are you?
44:34I just hope that this bad cook is not my ticket out of here
44:38But I'm definitely having to come to terms with that
44:41Might be a possibility
44:44Annabelle, how was that?
44:46That was really great
44:48And really fun
44:49Until the last ten minutes
44:51Until it wasn't
44:52Until it wasn't
44:53Which bits of your dish are you particularly worried about?
44:56The Cuecochi for sure
44:58I basically threw them on the plate
45:00And they look a bit battered and bruised
45:02There's only three
45:03And I am really worried
45:05I think this potentially could send me home
45:10And I sort of am trying really hard
45:13To like grapple the emotion of like being really proud
45:16Of how far I've come
45:18But obviously really don't want to go home
45:21At this point
45:22Like I would love to stay
45:23Because I definitely want to explore a career in cooking
45:28There's definitely a fire that's lit within me
45:31Look Annabelle, we're going to test your food
45:33Thank you so much for
45:34Good luck
45:35Thank you Annabelle
45:36Thank you
45:37All your best
45:38Thank you
45:42I think Annabelle's done a very reasonable job
45:45I think the curry puffs look beautiful
45:49Let's have a look at the Cuecochi
45:51I have a feeling hers is going to be the most raw
45:55Has she had the least time in the steamer
46:07No
46:07That's quite
46:09That's completely under isn't it?
46:11Like it's a big chunk of under
46:13Yeah
46:20There are some obvious flaws with Annabelle's snacks
46:23The most glaringly obvious one for me is the Cuecochi
46:28You can see that almost a third is undercooked dough
46:33And it's a shame because her filling is lovely
46:37It's really rich
46:38It has all of those salty, coconutty, palm sugar flavours
46:43And then the Cuec lapis
46:45You can see that orange layer melting into the red
46:48It's still pasty
46:50I can't actually pull the top layers away from each other
46:54And it's a shame because she was going so well
47:01This Cuecochi, sadly to say, is under steam
47:06But the curry spirulba pastry is absolutely for me phenomenal
47:12It's very well fried
47:14The filling is just perfect
47:16The potatoes are lovely and cooked
47:18And I get the curry
47:20I love this lovely curry lemon
47:22She's crimped those
47:24It is unbelievably good
47:25It's the best example of the crimping
47:27It's a great curry puff
47:29But both the Cuecs are definitely very flawed
47:32The inconsistency worries me
47:34I'm worried
47:35I'm worried for Annabelle
47:40Today's Cuecochi was definitely more challenging than I thought it would be
47:43There's a lot of skill involved with juggling multiple tasks at the same time
47:48Especially when they're components that you've never tried before
47:53Hi Casper
47:54Hello
47:56There is doubts in my mind around cook on the Cuecochi
47:59And how my layers have separated on my curry puffs
48:03Casper, how was that pressure test for you?
48:05Are you pleased with the result?
48:07I'm pretty pleased, I would say
48:10Considering there's a few steps where I fell behind
48:12I think I managed to catch up pretty well
48:14Like I found that second gear when I needed to
48:16If you do go home today
48:19How would that feel?
48:21I think that would be the hardest one
48:24Like this in terms of elimination when you could go
48:26It's like just missing that like last week
48:29It would be a tough pill to swallow
48:33Thank you Casper, we're gonna taste now
48:35Thanks Casper
48:35Thanks guys
48:36Well done, thank you
48:37I do spot an issue
48:38The curry puff pastry
48:40If it's not been laminated strongly enough
48:43That could very well taste very oily
48:46It's probably filled with oil
48:49Yep, they've all got a little crack in them
48:51So that's a problem
48:54Not good
49:20I think he's done a great job on the curry lapis
49:23The layers are peeling off really well
49:25On appearances, the curry puff looks great
49:28But on closer inspection
49:31A lot of that lamination has come apart
49:34And a lot of oils entered into all those crevices
49:37So when you bite into it
49:38I'm getting oil oozing out of the pastry
49:40Which is a little bit unpleasant
49:43Look, I think he has potentially done
49:47One of the better jobs of the kueh lapis
49:49When it comes to the kueh kochi
49:52The filling is, it's the right consistency
49:55And I just, I love those fibrous shredded coconut
50:00He's done a decent job of the dough around the edges
50:04But he definitely hasn't cooked it for long enough
50:06Which is a shame
50:09I agree
50:10The kueh kochi dough
50:12Was maybe a touch on the steam under
50:14What is the bottom of yours?
50:16Just a little bit on the steam
50:17Yeah
50:17Just a touch
50:18Yours isn't as bad
50:19But in all, it's tasty
50:22I love the coconut filling
50:23It's not too sweet
50:26This lovely kueh lapis
50:29This lovely kueh lapis
50:30I think he's done a very lovely job
50:32In all, I am very satisfied
50:39My goodness, you did me so proud
50:42I've been wanting to create a Malaysian style pressure test for the longest time
50:49And watching you guys move around
50:51It was just so meaningful to me
50:53To see the desire in your eyes
50:56And in your movements
50:59To do honour to the recipes
51:02And I think no matter what happens today
51:04You absolutely all did justice to my Malaysian snacks
51:09Put your hands together for Paul Ling Yang
51:13Come on
51:22With three snacks to plate up and nowhere to hide
51:25There were some significant challenges
51:29And sadly, two of you had faults in your dishes
51:36Annabelle
51:38You showed excellent technique on the curry puffs
51:41However, the layers of your kueh lapis were undercooked and pasty
51:47And the dough in all your kueh kochi was cooked inconsistently
51:54Casper, you did a great job on the kueh lapis
51:58But your kueh kochi was undercooked on the bottom
52:04And your curry puff lamination had flaws in it
52:09It was a very difficult decision
52:15It came down to the one who had the biggest errors
52:22I'm sorry to say, that was you
52:32Annabelle
52:32Annabelle
52:37Annabelle
52:38Unfortunately, your time in the competition has come to an end
52:42Continue
52:42it came down tocast
52:47I'm glad that you went and did go
52:48Ok, thank you
52:57It came down to the end
53:00Oh, no
53:03You've got me going now as well
53:05It's like, oh, I can't stop
53:09Annabelle it's such a like bitter sweet experience for me today to be able to
53:21sorry design that challenge and to have to see one of you go
53:26it has been so wonderful getting to know you and see you flourish in the kitchen
53:37thank you I actually don't even know where to start um being here has just been like a dream
53:43that I've had for a really long time and I think only just in the last few weeks I really
53:48realized
53:48and took some time to reflect on kind of how amazing it was that I was like standing here
53:53in this position so that's kind of been a real priceless moment in my life and I will treasure
53:59this kitchen like and everything that comes with it sadly Annabelle it's time to say goodbye
54:08I'm so proud of where I've come and I've proved already to myself that like like coming in every
54:14day learning so much putting yourself under such immense pressure I can do this well at least I'll
54:21won the women's league yeah I am going to go back to work as a nurse because I actually have
54:27been
54:27really missing it but I am going to then have a tough conversation with my boss and be like hey
54:31can I drop down my hours so that I can also become a chef I'm gonna be a nurse chef
54:36if that's I and if
54:39that's not a thing I'm just gonna make it a thing I had a bloody ripper time I am sad
54:52it's over
54:55but it's just the beginning
55:00Sunday night on MasterChef Australia
55:04the Duchess of Saseho
55:07Megan Barker
55:11it's a fairy tale moment
55:14what is happening
55:15for everyone
55:17I love incredible produce and farm to table really excited for this
55:23thank you so much
55:24good luck Aaron
55:24like what is my life
55:27and one of these amazing contestants will get their happy ending with a spot in the semi-final
55:36rubbing my temples because I can't understand how this is so good
55:41I love you
55:44I love you
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