Star Vs Food Malaysia (2022) s02e03 Episode Script

1
Hello, Chef.
Hi. I thought you were gonna cook.
- No.
- I was just gonna watch you.
- I have to cook?
- Yeah. Of course.
Why do I have to cook?
Chef, you see my nails, Chef?
- These are not nails that were meant
- Yeah.
for cooking. I'm telling you.
It's fine. It's fine.
Look at this compared to this.
I serve drama on TV screens.
I serve precision on tennis courts.
And now I want to try and see
if I can serve a tasty
and sophisticated meal.
My name is Amelia Henderson.
I am forever 21.
That's a lie. I'm 27 this year,
and I am not a chef.
I basically work full time
as an actress
TV host, occasionally a model.
And I have been in this industry
since I was ten months old.
My first print ad.
Food culture is constantly changing
and I'm passionate
about evolving Malaysian food
by taking flavors from my childhood
and fusing it with
contemporary techniques.
My name is Chef Raymond.
I'm 41 this year.
I own Skillet, Beta and Burnt & Co.
so I own three restaurants.
Table one, two scallops and two fish.
Fire two, of use, now.
Hello, Chef.
Hi.
- Did I catch you at a bad time?
- Very bad time.
I'm so sorry, but here's the thing.
I have an emergency,
and I'm gonna be honest
I really, really need your help.
Today's my day off.
No. Is it?
- Yeah.
- I have really bad timing.
Let me explain to you the story
and then we'll see if you maybe
can help me today.
So I promised my mom and my brother
that I would cook for them.
It was a really bad decision.
I still don't know why I did it
but now I realize
I have to cook for them
and I don't know how to cook at all.
But I can make a mean toast.
It will never be burnt in my kitchen.
And if anyone can save
this disaster, it's you.
- One-two hours?
- Yeah.
You must be joking.
Cannot cook it in one-two hours?
- No, I don't have any supply. How
- Not at all?
Well, we can work
with whatever you have.
What does your brother
like to eat or your mom?
- Good food.
- Good food? Of course!
Seeing that you're here,
I think honestly, it's fate.
The stars aligned.
You're in the kitchen.
- We might as well get cooking.
- Okay.
Okay. Okay.
- Let me see what I have.
- Thank you. Thank you!
- Let me see what I have.
- Okay.
- Maybe we will do one appetizer
- Okay.
and one main course.
I wanna blow them away.
I want them to walk in and be like,
"Really? You made this?
Oh, my god. She is a chef."
I have some clams.
They they are fresh.
- Yeah?
- Yeah
So I think we can do a poached clam.
You can make kedondong, or the umbra
like a granita for some crunch.
Probably we can do some white radish.
And for the main course
I think we can go for
the caramelized tamarind codfish.
We got some rice
from Lawas in Sarawak.
I got some saffron as well from Iran.
That will be our main course.
Then for the drinks, maybe we can
make hot chocolate. Yeah?
They're both gonna love that so much.
- Thank you so much, Chef.
- Yeah, let's go.
Okay. I'm just gonna watch you
do it, right?
- I don't have to do it
- No, you have to do it.
- Of course you are cooking.
- I have to cook?
Of course you have to cook.
It's my day off.
I'm not gonna do anything.
I told you.
I have done cooking shows before
but for the most part,
they were always like
the chef is cooking,
and I'm standing there cheerleading.
And I mostly agreed
because I like to eat.
So I thought it would
always work out in my favor.
I have something for you.
Oh, my gosh.
I get an apron. I love it.
Okay. Thank you.
Oh, I feel very professional already.
I think this is definitely going
to push me out of my comfort zone
in the sense that this time around
I'm gonna be the one that's
kind of taking charge in the kitchen
which is definitely
unprecedented for me.
But I'm looking forward
to, basically, learning
because Chef Raymond is obviously
incredible at what he does.
And I think that even with me being
an incredibly untalented sous chef
we're probably gonna be
able to make something work 99%
because of him.
So I'm just excited
to be here along for the day.
Chef, I have to warn you,
I'm not good at cooking anything.
- It's fine.
- Okay. I'm not joking, you know.
I'm, like, actually really serious.
You have to peel, like,
1kg of garlic.
Then we start peeling now.
We only have two hours, Chef.
- Let's go.
- Yeah.
So we have some kedondong
or the umbra.
We will just cut them off a bit.
After that we would juice it.
You add probably about
20% of the honey
- to sweeten it.
- Okay.
Chef, I don't really make
fresh juice every morning.
I'm not gonna lie.
I do instant coffee.
Is that bad?
I think after today, you'd do
your fresh juice every morning.
- Chef, you see my nails, Chef?
- Yeah.
These are not nails
that were meant for cooking
I'm telling you.
Unfortunately, the thing is
about my industry
is that a lot of it is aesthetic
and cosmetic based.
But after today,
maybe I will reconsider.
- All right. All done.
- So after this
- After this
- We're gonna juice them.
Okay.
Now we put a bit.
So we have the juice already,
and now we have to like
Sweeten it.
So normally we use about 20%.
- So, I pour this?
- Yeah.
So I tare first, about ten.
I'm almost there.
I'm being so precise, Chef.
It's good. It's good to be precise.
So I think is good
when you are learning, right?
To be like precise. 'Cause at least
you won't mess up so much.
- Just give it a stir.
- Give it a stir.
Okay. Not bad.
- You are doing
- Good start!
Okay. Okay. I have to say okay.
How many percent of the cooking
have we done already?
One percent.
- That's all Really?
- Really.
- Let's go. Yeah.
- I had no idea. I'm, like
- We have to Let's wrap it.
- Don't you mean like
So now we put it in the fridge,
correct?
In the freezer.
Next, we are going to make
the dressing.
- The dressing?
- Yup.
We need some kaffir lime leaf,
some fresh lime
some lemongrass, some shallots.
Okay, so now we're making a sauce.
Yeah, we're gonna make a dressing.
Have I ever made a dressing before?
I only know dressing up, Chef.
I don't know anything about dressing.
Chop some shallot, so
I follow you.
- Two, three
- Three.
But not all the way through?
Not all the way through. Yeah.
I think he has
a very specific technique and like
It felt like I was doing
some sort of, like
intensely precise origami
or something.
That's the thing about food, right?
It's that like sometimes
It;s all about love, the passion.
My philosophy is be open-minded.
Cook with whatever.
Learn as much as possible as well.
Of course, the most important
is cooking with love.
- Next is a lemongrass.
- Okay. Smells very good.
So probably,
you just peel a little bit.
Okay.
- So we just cut off
- Cut off the end.
That's a joke.
How did you do that?
It's okay. It's your first time.
When did you start cooking
actually, Chef?
I learned to cook
when I was six or seven years old
from my grandmother, my mother.
What they taught me
is cooking with passion
cooking with love.
Until today I think that is one
of the most important.
So after that, do
Yeah, yeah. Just continue.
I think that is good.
So you just put it in here.
I put it
Next, we go
go for the kaffir lime leaf.
So from here you just cut.
So I cut it straight then I julienne.
What's the point?
In the end I make it into a powder.
Like, why did I have to do that?
Because in all this kind of citrus
there's a lot of that essential oil.
So if you just simply chop it,
you just destroy the essential oil.
It is kind of a little bit
intimidating being in a chef's space.
Like this is his workstation.
He's obviously incredible
at what he does.
He's doing the demo.
I'm like, there's no way
I'm ever gonna be able
to live up to that expectation.
But also, I don't feel that much
pressure because I'm not a chef.
So I'm like, I just wanna try my best
and see how it goes.
Can I put it here?
Or am I gonna spoil your one?
- Probably put it here first.
- I put in my own one, okay.
- What's next?
- Cut the lime into half.
Squeeze it?
I'm really doing my best, okay?
I'm trying not to let you down.
Don't have to be too hard as well.
Later it'll become very bitter.
Okay, how many do you need
in total for this?
I would say about three.
Three to four.
Let's pour this in.
Add a bit of sugar.
Honey. Just pour it in.
- So now I put it here?
- Yeah.
I feel like I have never fully
appreciated the craft of, like
the artistry of making food, right?
'Cause, like, the way he cuts
I thought you just dice it
and get it over and done with
and here he is, like,
cutting it this way
cutting it that way,
and I'm like, wow
I've never seen it in so much detail.
Like, how much work it takes.
- It's looking good. Done.
- Should we taste it?
Next. Oh, we taste it?
- It's really good.
- Good. Just tiny, tiny bit of salt.
So now that we've made it,
is that done already?
Wrap it and keep it in the chiller.
Maybe, myself at least I speak for,
have completely under appreciated
the value of how much chefs actually
put into their work
and why the food ends up tasting
the way that it does
because of the actual love
that's put into it.
So that is really on another level
and something
that we should all appreciate.
Okay, Chef, we're done.
- What's next?
- Next, we need to peel the clam.
- Can you get the clam?
- Yes, I can get the clam.
- So I was also so scared.
- So we have to be
Like after I realize how difficult
that appetizer is
that we are gonna be late.
- Crack them open?
- Yep
and save the juice.
- Oh, just peel them.
- Yeah.
It seems pretty straightforward.
Cool it down and then we go toast it
with that dressing
that you make earlier.
And that's the appetizer. Done?
And we are gonna top up
with kedondong granita
- Right.
- with some shaved white radish
to give a bit of crunch.
Okay, it's not my first time
handling clams.
I actually have tried cooking.
I'm not gonna say
I was successful at anything
but I always tend to be
a little bit queasy
when I'm handling
any type of, like, seafood
or any type of, like,
uncooked meat or anything.
It just makes me feel a bit like
We have the juice.
- Yeah.
- Juice is for what actually?
- We're gonna poach it on it's
- We're gonna poach it
- in its own juice.
- Yeah.
To keep all the freshness,
all the flavors to the max.
So what's next?
Now we're gonna peel
the white radish.
White radish?
- Just cut it. Yeah.
- Okay, I can do that.
That radish was my time to shine.
Okay. What do I do now?
- I cut it?
- Okay, from here.
Please be careful
because this is very, very sharp.
- You just Yup.
- Okay Okay, I can do it.
So now?
Now, next, we are gonna make
the tamarind paste.
- Okay.
- You will like that one
because everything's just machine.
- Okay. Yeah, I think I will. Okay.
- Bring the blender.
Okay, let's go.
Okay, so we're just
blending everything?
Yeah. For this one
because it's a paste
so don't worry about it.
You can just go like this.
Actually that's my technique.
I just pretend
to not know how to do it
just so that you can
do it for me, you know.
And this one, just dice it.
- Everything, just chuck it in.
- Okay, I can.
Just about 15 something in speed.
We finished the appetizer.
We need to prep for the main course.
Okay. Yeah, let's prep
for the main course.
Can you get the Lawas rice?
- The saffron.
- Okay. What is this?
Yes. So this rice is
from Lawas, Sarawak.
A bit sticky.
But it will give the texture as well.
- It smells nice. Pretty good.
- Kind of Yeah. Smells nice.
Well, I'm happy. Let's do it.
- The next one will be saffron.
- Saffron.
One of the most expensive spices
in the world.
Yes, this stuff is crazy.
But you also need, like,
very little, very strong taste.
You need some Parmigiano as well.
- Okay, I got this. I can find it.
- Mamma mia.
So these are the
24-month-old Parmigiano.
Okay, I have
I'm very nervous right now
'cause these are like
great ingredients.
- This is 24-month-old cheese.
- Yeah. Month old Yeah.
Saffron. We have very special
Malaysian rice.
I mean, okay,
you're letting me cook with this.
I feel very honored and scared.
I think you're gonna be
very proud of me.
Really, I think you're gonna be
really proud of me. Did I do it?
I did it.
For me as a Malaysian
after being abroad for so many years
I think it's important for me
to learn the local ingredients
as well as to bring
what I learned overseas.
I'm so happy you're here, Chef
because if you asked me
to make this by myself
it's probably not gonna take me
two hours, let me just say that.
This is the end of it, right?
- After I chop this. We got enough?
- Yup.
Just put it on a tray.
We have more than enough.
Okay.
- Let's do the cabbage first.
- Cabbage.
- This one?
- Yeah.
Holding that cheese was a joy
because I am just a cheese lover.
So I think, like, as far as
grating cheese is concerned
alongside toast,
this is another specialty of mine.
Okay. This is, basically, we're
making fish on top of rice, right?
Like, the very simplified.
But we are baking the fish
we are not baking the rice
Are we baking the rice?
No. We are gonna bake the fish
with the caramelized tamarind
and then underneath
will be the porridge.
We have our saffron and some
of the charcoal-grilled cabbage
- with some smoked chili oil.
- Charcoal-grilled cabbage.
- That's sound so good.
- Expect a bit of smokiness.
Okay. I think I've done
as much as I
- That one is for you to eat.
- Oh, I can eat it?
Yeah.
Next, probably you'd want
to put on a glove.
Okay, so I can just go
and start, like
- Yep.
- massaging it, I guess.
Yup, just add in some water, and
Put in some water and then go for it.
- You agak-agak (eyeball it).
- I agak-agak.
So this is the thing
about Malaysian cooking
that I really cannot come
to terms with
this eyeballing business.
Like, why do we like to cook
with no direction?
It's like some auntie one day decided
like I know how to cook,
so everybody else that's gonna learn
is just gonna eyeball it.
That's right. Gordon Ramsay also
learned how to agak-agak here.
- I did it.
- Yes.
- Are you proud?
- Yes, strain it.
High five? I'm kidding.
- Okay. So
- So how?
- Pour the water?
- Yeah.
Does it have to be
a specific amount of water?
It's because we need to count
the percentage as well.
- Okay, so how many more?
- Let's do about 1L.
So one, 1,000mL.
- Oh, perfect. You're so precise.
- It is exactly 1,000.
You can work in fine dining
Thank you. So next, what do we do?
Salt.
So this method basically we are going
to soak the fish in the brine.
So it will keep your fish moist,
and it will season your fish.
- At the same time?
- So later At the same time.
So it's killing two birds
with one stone.
We're doing good.
- Yeah, I think so. I think so. Yeah.
- Yeah.
If you say so.
I mean now we have to poach
but I really don't know
how to do that.
So I'm gonna let you
- So we have some of the clam juice
- The clam juice.
You can add on
a little bit of the water.
- The water.
- Yeah, just a little bit.
So you can see,
before it's sorta bubbling out
You need a gentle heat.
If you overcook them
- Yeah.
- it will taste very, very chewy.
Is there, like, a time that it takes
to be ready
or this is another
Once you see it's slightly opaque
in color
- Yeah.
- like translucent. it's done.
- So this is done? Done.
- This is done.
- Platting.
- Yeah.
This always looks like
the most fun part.
- I know.
- I'm excited.
So what do I have to do?
- Can you get one more plate?
- Yes.
I found it. Yeah.
So we have the poached clam.
So we will just mix it.
- Okay. I'm gonna try some more.
- We can zest
some of the fresh lime zest
because this will give
a very aromatic citrus oil.
A bit of the Asam Boi.
- Take a scoop from here.
- Okay.
Just put it in the middle.
- Okay I got it.
- Your turn.
Next will be kedondong granita.
- Like a mountain.
- Yeah. Like a mountain.
Just sort of cover it up.
So the next will be the ulam raja.
Voila.
- Yeah.
- Yes.
What are we doing now?
Okay, we need to do
a caramelized tamarind paste.
Okay. We heat up the pan.
Yeah. Just a bit oil,
heat up a little bit more.
After that, just chuck everything
in here.
I I like to eat cod,
and I like to eat fish a lot
'cause it is
like a healthier protein.
I think I was trying to
like memorize everything
because if I could ever
make this at home
it would be like
a lifetime achievement for me.
I would be able to, like, boast.
This would be my claim to fame
in the kitchen
that I can make this level of cod.
- Just give it a stir.
- Okay.
Okay, this one,
we have to go and look
Okay, I feel like this is
kind of like looking
- Yeah, looking good.
- Decent?
- We just add a bit of tamarind
- With a question mark.
- And then
- Tiny bit of the sugar.
Okay. Okay. So does that look
kinda correct?
- Done.
- All done. What's next?
So next job will be
We have the cod fish.
- The cod.
- Yeah.
We just have to dry it
- Okay.
- and smear some of the paste.
Yeah, just smear on the top
and we're gonna bake them.
Not to the side.
Oh, not to the side.
Look at this compared to this.
- Done ready.
- Okay.
So now what do we what do we do?
Just put them in the oven.
All right, so how many minutes?
- Eight to ten minutes.
- Okay.
And then it's time to eat.
- Yup.
- We still have more to do, though.
- Okay.
- Yeah, let's go. Let's go.
Okay, so we baked the cod already.
- Yes.
- Now we do the rice.
Okay, We need to do the rice.
I feel like I'm improving.
So we have the Lawas rice.
We have some butter.
Now we are going to sweat the garlic.
- Sweat the garlic.
- Yeah, yup. Everything in.
So over here I have
some of the seaweed.
It has been soak
with water overnight.
Yeah.
So we add in the Lawas rice.
The rice is just like that.
- This is
- Smells good. Next will be
we will add in I would say our
- seaweed stock.
- Seaweed water?
- Okay.
- Yeah, we called them seaweed stock.
So next we're gonna put
Oh, the very famous ingredient.
Yeah, saffron.
I think it's fantastic.
- It looks good.
- It looks good, right?
- Next
- Butter.
Just a chunk of butter.
- Just stir.
- Stir until it dissolves completely.
Yeah. You like cheese?
I grated it.
- Yes. Looks great.
- Yeah. Look at that.
- So we're done with this.
- We are done.
- Yeah. Go and get the fish.
- Oh, the fish, yeah.
Look at it.
- It looks incredible.
- Yes.
So we need a plate and we're done.
Is there like a specific shape
I'm supposed to be creating or any
No. Round will do.
This was, I think,
the most fun for me
because I've always been
kind of artsy.
I don't know anything about cooking,
chemistry, all that.
I'll leave it to the pros.
But it felt like
like a little arts and crafts project
so I thoroughly enjoyed that.
- A bit of charcoal-grilled cabbage.
- Okay, so you put the
- Okay.
- Smoked ginger oil.
- On the top?
- On the cabbage.
On the cabbage.
Just add in a little edible flower
- Oh, that's so cute.
- Yup.
- Beautiful.
- Done.
- Hey, thank you.
- Thank you.
So it looks like
the main course is done.
- Yes.
- Is there anything else
- we have to do?
- We need to make hot chocolate.
- Okay Got it.
- Yeah, just pour it in.
Okay, so we just have to wait,
but don't over-boil it.
So if you like, you can put some
bay leaves, some cloves, even chili.
- Yeah. What?
- Yes. It will taste good.
Is it done already, Chef?
- Does this smell good?
- It smells good.
It smells like cinnamon.
Like cinnamon and
So a bit of dark chocolate,
this is about 60%.
Looks fantastic.
- Bit by bit by bit?
- Bit by bit.
So if you like a bit more bitter,
you can use like 70% of chocolate.
I see.
- Can I add more milk with this?
- Yes.
If you want it to be a bit thicker,
you can always just
Add more of it, is it?
Oh, my family is really almost here.
- Okay.
- It's fine. It's fine.
Spilling everywhere.
We will just garnish
- a cinnamon stick.
- Okay.
- We can even torch it.
- Really?
- Beautiful.
- Look, here we go. Done.
- We did yes. Thank you so much.
- Yes.
You really saved me today
and just in time
because I think I see my family.
So, Chef, is it okay if I go
to say hi to them?
I will do the rest.
Okay, let's go
It has been a pleasure.
Okay, see you a bit. Bye.
That's Amelia.
- Hi. Thanks for coming.
- Hi.
- Hello, Amelia.
- Hi.
- I'm sure you guys are hungry.
- Yes, we are.
- How are you sister?
- Should I sit here, shall I?
- Yes.
- Okay.
I'm Jaya and I'm her mom.
I'm Alex and I am her brother.
I hope you guys
brought your appetites.
Most definitely.
We're really looking forward to this.
I will let the food
speak for itself in a second.
And then we have
a main course of cod.
Cod? My favorite.
Yes, with like a porridge underneath.
So I think that's gonna be
really good as well.
And then, as I said,
the hot chocolate.
So there you go.
Thank you, Oh my
- Doesn't it look good?
- How elegant.
- Shall we eat?
- Yes.
Lovely.
I wanna see
the first reactions, actually.
- How was it?
- So refreshing.
Yum. Very nice, very tangy.
It's piquant.
It's got my salivary glands growing.
You know, my parotid glands or
I won't be a dentist right now. Here.
- It's tingling. It's lovely.
- Okay.
Wow, that's really nice, huh?
Is it like a ceviche type thing,
Amelia?
Kind of. Kind of.
- Cured in lemon juice or something.
- Yes.
Yes, it was.
Superb. What can I say?
It was delicious.
Do you know what I thought Mom
was going, appreciate it.
I'm especially shocked
that you appreciate it.
You know, what you were saying
about the fruity taste
- Yeah, it was very fruity.
- and all that I've said.
It was delicious. I loved it.
- Shall we move on to the next?
- Absolutely.
- Thank you.
- Perfect. Thank very much. Yes.
You know I love, love cod.
It's been a long time.
Oh, wow, that's very nice.
- Sweet and then it's
- Chef's secret.
- Oh, hello, Chef.
- Oh, Chef.
- It's so delicious.
- It's superb.
Actually, today we have a guest chef.
- Who?
- Who, Chef?
- No.
- I cannot believe it.
- Yes.
- No, Chef.
- You must have done it all.
- Yeah, but to be fair.
I got a lot of help. A lot of help.
It was really, really good.
And that was like, very interesting
because from a cheese sandwich
to such a fantabulous dish.
I mean, it was a wow.
I'm very, very impressed.
I mean, you know,
she did very, very well.
I think Amelia
really did a fantastic job.
It's excellent.
- I tried my best.
- It's so tasty. Oh, my.
Chef, what rice is this?
Lawas from Sarawak.
Oh, we've never taste it before.
So that's why we call them risotto
- Yeah, I thought it was risotto
- I hope you enjoyed the meal.
Yeah, so much,
and it's really shocking
I mean, the cod is buttery.
- It's really nice.
- So we brine the cod.
Oh, you brined it first.
So you cook tomorrow.
Oh, no. You've set me up
for failure, Chef.
- Thank you so much.
- Thank you so much, Chef.
- I hope you enjoyed.
- Thank you.
Thank you, Chef.
I'll come catch you in a bit, bye.
To be honest, she's better
than what I expected.
She is a fast learner.
Yeah, I think she is gifted.
It was such a fantastic experience.
And I think part of what made it
so great is that Chef Raymond
for being so kind
and so warm and so welcoming.
And I think that if I had been
paired with any other chef
they would have probably
like, screamed at me
because of how completely
uneducated I am domestically.
But he was so kind, so patient
and I could not have asked for
a better experience overall.