Star Vs Food Malaysia (2022) s02e01 Episode Script

1
I will teach you how to make
mafia dish.
- Yes, yes.
- Paella de marisco.
Paella this is hard to
pronounce, Chef.
- Chef.
- Yes.
A lot of things
are happening here, Chef.
I love you a lot, Chef.
After my wife eats this, Chef
- Okay.
- she'll fall in love again.
- Nice.
- Okay?
I express myself through jokes
and also with
bright colors and brush.
I want to see if I can create
a masterpiece in the kitchen.
The best way to burn a comedian
is to roast them.
And today, I'm ready
to get sliced, julienned
and torched in the kitchen
Hi, I'm Nabil Ahmad.
I'm a comedian. I'm a host.
I'm a DJ announcer
singer, scriptwriter,
director, restaurant owner
father of three daughters.
I think the question is not who am I
but it's who I'm not.
I'm not a chef.
A polished dish needs
a polished kitchen
and if you don't have
a polished kitchen
you can't prepare a good meal.
The story of a dish begins
in the kitchen
with sweat, grit, and determination.
I was lucky that I got my start
in the kitchen.
Okay. Hi, my name is Fikree Aznan.
I am 32 years old.
I've been in this field,
culinary field
for more than ten years.
And I've been hosting cooking shows
more than 30 cooking shows.
Hi, Chef. How are you, Chef?
Hi, I'm good.
- Okay, ingredients all here, okay.
- Hello Why
- Chef, I have a big problem now.
- Okay.
My wife has invited
her friend for lunch
and now she asked me
to cook for them.
- For lunch?
- Yes.
Yeah, I'm trying to impress my wife
with my cooking.
So, that is what I'm looking
looking forward to.
The problem is, Chef
my wife looks domestic, Chef,
but taste, international.
You have to help me, Chef.
What can we do?
We are not close as a friend,
but I think everybody knows him.
He's a very funny guy,
and he's a comedian
and I am his fan.
Maybe Spanish, maybe Italian.
So picky, your wife.
Very picky, Chef.
That's why she chose me.
I don't really eat outside anymore
because of my wife's cooking.
I really love how she cooks
you know, how she prepared
my meal every day.
I really appreciate what my wife
cooks for me every day.
Okay, I don't think
we have any ingredients
to make a Spanish
and Italian cuisine.
Chef.
Don't say it like that, Chef.
My wife is in your hands, Chef.
My life is in your hands.
Okay, okay.
Everyone thinks cooking is easy.
For me, if you know how to cook
it doesn't mean that you can
cook a perfect dish.
I like fusion food,
like what we cooked today, paella.
There is a very catchy part
about the flavor, about the
how to cook the the dish.
You have to be passionate.
We will cook paella de marisco.
And cannoli.
Say it
Paella de baristo.
Paella de marisco.
Paella
Okay, please find the ingredients.
The vegetables,
the rice, and the seafood.
I If I like what I'm learning
I'm quite a fast learner at that.
But cooking, it's like
Cooking is quite
a new scene for me, so
maybe I'll I'll be slowing down
for the learning part.
Apron, Chef? Apron?
- Like that, Chef?
- Yes.
If you want to enter the kitchen,
you have to wear the apron.
At least, you know, for safety.
For me, basic is the key.
How to control the temperature,
basic knife skill, and then
the most important thing,
basic knowledge about the food.
Paella de marisco is seafood paella.
- Okay.
- Okay, go.
- This one?
- Chili powder? Yes.
- Chili powder. Lime, Chef? Lime?
- Yes.
I don't know
which is which, you know.
I didn't know which one
is the turmeric, which one is the
See? I don't even know
what is the ingredient called.
Vamos, Nabil, vamos, vamos.
- Rice, yes, rice.
- You need rice, Chef?
- Turmeric?
- Turmeric.
- Okay.
- Okay. Put it here.
Put it here, Chef?
Crab, Chef, crab?
- Yes, crab.
- Okay.
How about prawn?
This is a blue mussel
- Blue mussel.
- Manila clam, and prawn.
- Let's start it.
- Okay, let's start.
You are the one
who will chop the onion.
- I again, Chef? I again. Okay.
- Yes, yes.
- This paella
- Okay.
we will infuse
with the local ingredients.
We'll make, like, a tom yum taste
into the paella.
You can be fusion.
You can cook fusion food, but
but then you cannot,
you know, exaggerate the taste
exaggerate the food itself.
It will turn into a disaster.
Name, Spanish. Taste, Thailand.
- Localize.
- Localize.
- We localize usually to our palate.
- Localize, we should localize
- Okay. What do I do?
- First thing first
you have to roughly cut the ginger.
- You show me, Chef.
- Your finger must be like this.
- Oh, my finger
- Then
you have to use the tip
of your knife.
- Okay, so
- Like this.
- Kitchen hacks, Chef. Kitchen hacks.
- Yes.
I was just playing dumb
with Chef Fikree.
I already know how to use the knife.
To make him look better on TV.
- Slice, slice.
- Slice, slice.
Until finished, Chef.
- Until finish.
- Until finished, yes.
- No. You are the one who
- Oh, I do, Chef, yeah?
This is what we call, Chef?
- Galangal.
- Galangal.
Roughly cut.
Garlic and onion, put it together.
Ginger.
Hey, you have to be quick.
You have to be quick.
How, Chef? Show Quick, how, Chef?
You have to be quick like this.
Come, I show you. Come.
Then
Yes, yes.
- Face down.
- Oh, face down.
- Look at the ingredients.
- Okay.
I love you a lot, Chef.
That one is turmeric.
- This one is turmeric, Chef?
- Yes.
Rough
- Okay, Chef?
- Yes, I think that's okay.
- This is good?
- It is good.
Where is my coriander?
Where's my
- Coriander, Chef?
- Kaffir lime leaf.
- You find that.
- I thought you only cook Spanish.
- Not Korea, Chef.
- No You have to take it.
- Come on You have to.
- Coriander?
- This one, Chef?
- Yes.
- All right.
- And then the kaffir lime leaf.
This one? Oh, the smell
- It got strong a flavor.
- Oh, nice smell, Chef.
Oh, haven't washed it yet, Chef?
- Don't kiss it.
- Oh, don't
- Oh, cannot kiss.
- Smell it.
- Smell, smell.
- Yes.
- Okay.
- Can I kiss you, Chef?
- No, cannot.
- Oh, cannot.
Chef, how long
have you been a chef?
Almost 16 years, including my study.
I studied diploma
in Culinary Arts, UITM.
Got an offer to do a cooking show
for a TV station.
That is my first step to cook on TV.
Chef, who's your chef idol?
- Mentor? My mentor.
- Your mentor.
Guy Savoy from France.
- Oh, Duy Savoy?
- Guy Savoy.
Guy Savoy.
- Daniel Boulud.
- Daniel Bulut?
- No.
- No?
Not Sarawakian.
For local chefs,
Chef Zubir and Chef Papa Jo.
Chef, what do I do
with the lime, Chef?
Okay, this one, we're going
to marinate with this seafood.
- Okay.
- So, I need you to take me a bowl.
- Right.
- Okay.
Put all the ingredients.
You have to cut half first.
- Like this, Chef?
- Yes.
- In the middle?
- In the middle.
- Like this, Chef?
- Yes, half. Okay, go.
- Done, Chef.
- Okay.
- Mix it all together.
- All together now.
Okay, we're going
to marinate this one.
So, please take the sauce.
This is Worcestershire sauce.
- How does you say it, Chef?
- "Worcestershire."
- Wus-de-shire?
- Wait.
- Worcestershire sauce.
- Wus-de-shire shosh.
- Oh, just put it. Just put it.
- Okay, I'll put the "shosh."
Squeeze lemon, chili powder.
Go
- Come on, come on. You have to
- Okay Chef
- The leaf.
- All right.
And this lime.
- Squeeze.
- Squeeze.
Put the oil.
Okay
And mix it like this.
Oh, your hands.
So professional, Chef.
Okay, that's all.
Please take tomato and lemongrass.
- Okay, knife.
- Nice.
This is knife. This is nice.
- No pun intended, Chef.
- Okay.
One more.
- Okay, that's it, that's it.
- Done?
We've already completed
our first preparation
for our menu, paella de marisco.
And then please clean this up.
We're going to make second ingredient
for cannoli.
All right, Chef.
Please clean up.
Clean up your table.
Chef, I think we are done.
We have settled
the paella de marisco.
- Not yet, my brother.
- Not yet?
We only have one more
to go, the dish.
I will teach you how to make
mafia dish.
Mafia dish?
Chef, we just want to dine, not die.
Don't worry.
This dish is from Sicily, Italy.
Used to be eaten
by the Godfather in Italy.
My god, this is amazing, Chef.
- Capisce?
- Capisce, capisce.
So, we're going to make
a dough and filling.
Your wife is coming, right?
My wife is coming.
What do I have to do, Chef?
Please, go
Take the ingredient.
- I need flour.
- Flour.
- I need an egg.
- Egg.
I need butter.
I need ricotta cheese.
- Some more, Chef?
- I need sugar.
Kaffir lime leaf. I need lime.
I need palm sugar.
And then I need you. Come here.
Suddenly, everything's ready, Chef.
- Everything ready?
- Suddenly. I don't know how.
- Okay, is this
- This is for filling.
- This is?
- This is a vanilla icing.
- And we have
- Palm sugar, Chef?
- Palm sugar.
- Pam sugar.
- This is pistachio.
- Pistachio.
In Malaysia,
normally, they call it
Nuts for the brain.
- Clever clever peanut.
- Clever peanut.
We will enhance
- The brain.
- Yeah.
Just take the food processor.
- Let's prepare the dough.
- Let's prepare the dough.
- The flour.
- All? All, Chef?
Yes, all.
- Butter.
- Butter, egg.
Egg.
- One hand only, Chef.
- Yes, good.
- Sugar.
- Sugar.
Water. Six tablespoons of water.
And then please take a cake mixer.
Our kitchen has everything, Chef.
Don't worry.
Put in ricotta cheese.
This is ricotta cheese.
Made from buffalo.
- It can be made from cow milk.
- Cow milk.
- Good milk.
- Okay.
- And this is buffalo milk.
- Buffalo milk, Chef?
I think this is my first time,
Chef, eating this.
- Vanilla icing, pandan flavor.
- Pandan flavor.
Okay.
- This one first.
- Okay.
- Mix together.
- Mix together.
The speed?
One, two, three, four, five?
- Just one. Done already.
- Done.
So, leave it here.
Let's do the amazing part.
Okay, so I
Oh, like that, Chef?
We are really doing this, Chef?
- Chef.
- Yes?
A lot of things are happening, Chef.
No, it's okay. This is your property.
The rolling the dough part
is, I think that is one
of the most difficult things to do
because, you know, I don't know
the exact thickness for the dough.
Chef Fikree showed me a lot.
- Okay, go.
- All right.
- Please get me the cutter.
- Three sizes, S, M, L.
- We're gonna use this.
- Okay.
- Just press, Chef?
- Yes, just press.
I used to work
at this roti canai stall
but it's a different kind of dough.
So, this kind of dough,
it's like only the, you know
the pastry kind of dough
only chefs know how to do.
So, it's like this.
Put the egg wash here.
Oh, like gum. Like glue.
- Like glue, Chef.
- Like glue, yes.
Why in the story, in the movie,
all the chefs have very bad tempers?
I saw movies of chefs, you know
scolding and shouting
at all their staff, you know?
So I was, like,
I'm preparing myself for that
because I would make
a lot of mistakes
in the kitchen just now.
Oh, too thin, Chef.
This one. Too thin.
Okay.
This one, take out, take out.
This one, no, cannot.
Cannot, cannot.
These two are okay.
To be in the kitchen,
sometimes, it's quite tense.
And for me, you want
to be funny, that's okay.
As long as you're in the mood.
They want to deliver the best dish.
They want to deliver the best service
so that's why, sometimes,
not all, sometimes
they have their rage.
- Oh, their rage.
- Rage.
- Oh, rage.
- Yes.
- Okay, now
- Now, what do we do, Chef?
- We preheated this one
- Okay.
- already. So we're going to fry.
- Already hot?
- Together with the
- Together with the stainless steel.
With the stainless steel.
Just like that, Chef?
- I put, Chef?
- Slowly, slowly. One, two, three.
Cannoli one.
- Cannoli.
- Cannoli.
- Don't throw.
- Okay.
You already threw it.
Okay, Chef. Okay, Chef.
- Sorry, Chef.
- It's okay.
And
- This one?
- Okay.
- Done?
- Done already?
Let's make the paella de marisco.
Oh, the one
that we marinated just now.
- Yes.
- Chef.
- Do it one-by-one.
- Prawn.
Yes. Oh, good
Spicy meatball.
- Mussel.
- This is a blue mussel.
- This is a blue mussel.
- Okay.
This one, my muscle, Chef.
Yeah, yeah, I know. It's disgusting.
Get the fire
I'll get the fire on top, Chef.
Oh, cannot
We're running out of time.
Oh, okay. I love the smell, Chef.
- You love the smell?
- The smell is coming.
Put a little bit of chicken stock
to enhance the flavor.
All right.
Oh, this is the first ingredient
that we did, right?
Yes.
Chef, this is like risotto.
- Looks like risotto.
- Looks like Looks like risotto.
- But it's not risotto
- But
But I'm using the arborio rice
to make a risotto.
- Okay.
- Because
- Because?
- Last minute order.
Go
- Do it like this, Chef?
- Mix everything together.
I think our paella is done.
- Let's go.
- Look at this.
- Chef, the aroma.
- The aroma.
- The texture.
- The texture.
- The look.
- The look.
Oh, my god,
I can't believe this, Chef.
- How about the taste, Chef?
- The taste
Chef.
Spicy meatball, Chef, spicy meatball.
Plating together with our cannoli.
- All right.
- So, you you have to do it.
- I have to do it, Chef?
- Yes, please.
So, I will drizzle with coconut milk.
I think Chef Fikree is a good chef.
I think he is quite reserved,
what a chef would do in the kitchen.
I think he was, like, quite, you know
quite nice to me
and talking a bit soft
so I was, like, okay.
I'd say around
Out of ten? Seven.
- I give nine.
- You give nine?
- Yes, please.
- One more kiss, Chef?
- Nice.
- Okay.
- Okay, this one.
- The greens. Yes.
Olive oil.
- We have black pepper.
- Black pepper.
Don't have, Chef. Blackpink.
- I have Blackpink.
- No, I don't want.
Okay, actually, the best part
of cooking, it's plating.
I like the presentation.
So, doing the cannoli, the paella,
it's it's quite an experience.
- Okay.
- Oh, look at that, Chef.
After my wife eats this, Chef
- Okay.
- she'll fall in love again.
- This one the pistachio?
- Pistachio.
- Well done, Nabil. You did it.
- Nice.
Okay, this paella, we already
This is considered plating
because we have to serve like this.
- With the pan?
- With the pan.
Crazy. Crazy, Chef.
And then this one beautiful.
- Chef.
- Yes.
I think my wife
and her friend is here.
- Okay.
- I have to go and greet them.
So, I think you have to
you make it more beautiful, Chef.
- I go first, yeah?
- Okay.
I
- Okay. Everything is in order.
- Hola, hola.
- Hey, hola, guys.
- What's up, bestie?
Hey, bestie, hey.
Hi, love.
Hi, I'm Zira. I'm Nabil's wife.
Hi, I'm Nabila
- one of Nabil's good friends.
- Yeah.
- We're so excited.
- Yeah. We can't wait.
Look, what is on the table.
- It's what the chef
- It's what we've been waiting for?
- has prepared for us.
- Yes.
This is called paella masorotto.
- I got it wrong. I got it wrong.
- Yeah.
Better we ask the chef
- what is the name, okay?
- Okay.
All right, guys,
are you ready for this?
- I am so ready.
- Yes, we're ready.
- Cool. Yes
- Can you serve us?
Yeah, I wanna have the crab.
- You want the crab?
- Yes.
- Okay, thank you.
- One full crab for you.
Oh, my god, this is so good.
This is so good.
Usually, when we do the BBQ
he's the one who does the marinade,
grilled chicken, and all, right?
- Yeah, he's the chef, too, everyone.
- Yeah, he's the chef.
He makes the best Wagyu burger
- for everyone.
- Yes.
This is called
This is the Spanish dish.
- Okay.
- It's called paella.
But the rest is like the risotto
that we had in Milan.
- Risotto.
- Yes, risotto. You remember?
- You remind me of Milan.
- Okay, okay.
- Smells good.
- Smells good, right?
How was it? How was it?
From your heart, from your heart?
I'm I'm quite surprised
when they say
the paella is quite good
So good we can dance.
- I got it. I got it.
- Okay, okay, you first.
You first, you first.
'Cause I had a similar kind of food
when we went to Milan.
So, we were like
So, when I saw Chef Fikree
doing a similar thing, I was like
- I can taste the spices.
- Yeah.
The The seafood,
the sweet of the seafood.
- I love it.
- Amazing, right?
Amazing.
This is the best paella
that I ever, ever tasted in my life.
Oh, my god, this is amazing.
- This is mind-blowing.
- Fascinating.
- Fascinating.
- Fascinating.
And Nabila said, like,
this is the best paella she ever had.
This is quite a good fusion
of, you know, risotto.
- I know, I know.
- Amazing.
- Assalamu alaikum.
- Wa alaikum assalam.
Hola and buongiorno.
- Buongiorno, bello.
- Buongiorno.
Guys, this is our chef, Chef Fikree.
- Chef Fikree.
- Ah, Chef Fikree.
- I got one question.
- What question?
Can you bring this chef home?
Yes, please.
- No I cannot afford it.
- You cannot afford?
- How's the food? how's the food?
- We like it. We like it.
- I can taste the lemongrass.
- Yeah.
- Is it? It's lemongrass?
- Yes, lemongrass.
- Spicy?
- It's spicy a bit.
- Yes.
- Full of Full of spices.
- Flavor? Full of flavor, right?
- Yeah.
I think this is
the best paella so far
because it tastes Asian.
Yes, because this is
We fusion this paella, right?
Yes. Muchas gracias.
Some of people cannot stand
for the real taste of paella.
We have to localize the taste.
We have to localize
the way of cooking.
Twist a bit the dish.
- This one is a mafia dish.
- Mafia dish?
- The Godfather
- Yes.
The Godfather dish.
- We call it cannoli.
- Cannoli.
- Cannoli.
- Yeah.
- Ricotta cheese.
- Ricotta cheese.
- And then we add with sugar.
- Yes.
- We add it with lime.
- And we have pistachio in it.
- Pistachio.
- And some palm sugar.
- This is palm sugar.
- Okay.
- Okay, so, can we try?
- Yes.
- Yes, please. Please try.
- I think we should try all.
The one who cooked this dish is
not me, but your husband.
- And your friend.
- This one?
- Yes.
- Okay.
- This one, you
- From the look
Paella and cannoli cooked by Nabil.
- From the look, I see.
- Nabil, seriously?
Yes, that's why I don't want
to tell you guys at the first place.
I let you guys try first.
You keep on praising me.
Keep on complimenting.
But actually, you compliment me,
not the chef.
- Yeah.
- And then I changed my mind.
- I bring you home.
- You have to bring me home.
You sent me here, right?
- Okay.
- Who wants to take me home?
I I cannot watch this anymore.
- Hey.
- Touching hands.
Enjoy your food. I have to go inside.
I have to clean the kitchen
because your husband and your friend
is a little bit lazy.
- Oh, my god, Nabil.
- Thank you, Nabil.
- Enjoy your food.
- Thank you, Chef.
- Okay.
- Bon appetit. Bye.
- Bye, Chef.
- Okay.
- All this by your hand?
- My hand, my my watermark.
But they didn't really
didn't really have it
with the cannoli.
Don't change your face.
Don't change your face.
What's the name of the dessert again?
- Cannoli.
- Cannoli, yeah.
Cannoli, yeah.
By looking at the dessert,
I know his hand already.
Yeah.
- I know.
- Your friend, your good friend
- You have to tell the truth.
- Very, very honest.
Okay.
Yeah, but the dessert,
I can tell, it's like
Yeah.
- I give, like, four over ten.
- Four
- Four over ten.
- Four over ten.
It's just four out of ten.
But it's not my fault.
It's Chef Fikree's.
I can't see anymore.
Okay, don't be sad. Don't be sad.
- This paella is good, man.
- Not sad, not sad.
The paella is, I mean,
I am already happy with the paella.
- Okay.
- Because
Actually, the paella is harder to do.
And some more, it's free.
You all talk a lot.
You eat free food. You talk a lot.
- Bellissimo
- Bellissimo, bellissimo.
I do not think Nabil
is suited to be a chef.
No, no, I don't think so.
Just continue your jokes and hosting.
- Okay? Forget it about the chef.
- Yeah.
Carry on with your career
and make people laugh.
That's all.
A good effort, very.
- Good effort? All right.
- But I don't like this.
- But as long as you guys here
- Yeah
I'm happy to cook for you guys.
I hope you can tell
and tweet about it.
Of course, of course.
- You're gonna be a good chef
- Not the cannoli, not the cannoli.
- Not the cannoli. The paella.
- Just the paella.
I'm so proud with the paella.
Honey, thank you so much
for all these years of cooking.
It's really hard to cook
a real decent food, you know.
It's really hard to make something
that is so delicious
as what you have made for me
throughout
throughout all these years
so I really appreciate you
and I hope you can cook a lot
of other kinds of food for me.