Star Vs Food Malaysia (2022) s02e05 Episode Script

1
My god! My favorite couple!
- Anis!
- Hi!
Do you need pumpkin?
No! Get over the capsicum, man!
- So you can go and do that.
- You
- What is this?
- And then
- Lemon juice?
- That's the chicken stock.
Oh, chicken stock.
Something is burning Oh, my god!
- What are you doing?
- What is happening?
Dodol or Risotto?
Okay, it's done. You can stop it.
- So now you regret?
- Yes.
You can stop.
Oh, my god.
Kitchens are meant
to bring families together.
But supermarket sometimes
can keep them apart.
Finding the right ingredients
for a dish
is like finding the right one
in life.
They have to be bright, colorful
and most importantly, affordable.
Hello, I'm Scha Alyahya.
I'm 39 years old,
and I am a mother of two.
And my name is Awal Ashaari.
I'm a father of two
and also husband to Scha Alyahya.
Respecting your ingredients
is important when it comes
to cooking.
Use them well
and do not waste anything.
You'll be surprised how much life
you can bring into a dish.
Just by using the simplest
but most magnificent ingredients.
Hi, I'm Anis Nabila. I'm a chef
and I started
cooking on TV 15 years ago.
Right now I'm doing
a lot more online content
on my channels.
Oh, my god!
My god, my favorite couple!
- Anis!
- How are you?
- Hi!
- Very good. How are you?
Good, good, Alhamdulillah.
It's been so long.
- I know right. Exactly, Daddy.
- What a good time to see you
Awal and Scha, I really like them.
They're such a cool couple.
They have so much love for each other
and for their children.
What what are you guys
shopping for?
- We have like, a situation.
- Guests coming over.
- Okay, okay.
- Straight to the point.
We have guests coming over,
close friends
and we have to prepare something
which we don't know how to cook.
To be honest, I don't have formal,
like, you know
cooking
- Skils?
- skills or whatev
or something like that,
so I'm looking forward to learn.
Yeah. With me, I have zero knowledge
or skill or whatever.
So I'm I'm just here
with an open heart and mind
to just absorb whatever she teaches.
Okay, actually, I just
finished working. I'm quite tired.
I don't know, like,
I had a really long day.
I was cooking so many things.
- But since you guys
- I hear a "but."
are my favorite couple
I will teach you. I will teach you.
- Okay!
- I'm in the kitchen
and I'll tell you what to do,
and I'll help you.
- But you, you gotta do it, yes.
- Til the end.
Okay, what are we cooking, then?
I think I am in the mood for Italian.
- Okay.
- Let's make something
you know, from the heart.
From the heart. From your heart.
Shall we go to your kitchen then?
- Let's go
- What shall we get?
Let's go. Let's go.
Come on in, guys.
- Welcome to my kitchen.
- Oh, my god.
Okay First thing
Okay, please, please
put some apron on.
You know, so that you guys
will go back with clean
Do I get a
like, a hat as well, no?
- No, no.
- You're not a chef, darling.
She's a chef.
Blank and speechless.
Do I really Am I
Is this really happening? Like
Can I do this? I was, like,
this close to pull out.
But I'm like, "Scha, it's okay."
And see how it goes.
Today we're doing it
a little bit different.
For the main course we're serving
lamb Osso Buco with Risotto
à la Milanese.
- You're not a fan of lamb right?
- No.
So, I think Like, I'm gonna try
and change your perception of lamb.
So first, we're gonna
I need you guys to help get
some of the ingredients.
I need some carrots,
some cherry tomatoes
some celery, some leeks,
onion, garlic, and the lamb shank.
- Chop-chop.
- Chop
- Onion
- Cherry cherry tomato
- I don't even know.
- It's so foreign. Carrot
- Celery, leek
- Celery, leek
Do you need pumpkin?
Onion, cherry tomato, and leek.
- Okay, basically this.
- Celery.
To be honest,
I don't even know what is leek.
- Yeah.
- Yes. That's a lamb shank.
- Chicken
- Garlic. Lamb shank!
- That's lamb shank, okay!
- No chicken. Focus!
Got it!
Cooking isn't boring, but when
you are all alone in the kitchen
cooking for yourself, like for me
I wouldn't wanna spend
so much time doing that.
But when you have company,
it's it's really nice.
You get to force them to try
your food along the way.
What we're gonna do now
before we start prepping
- I'm nervous.
- we need to sharpen our knives.
I didn't know we were supposed
to do that
- every time before we cook, so
- Exactly. Yeah.
So at least we learned
something today, you know.
You need to wet the knife
and then protect your fingers
and just push it up.
And the way she she does it,
like, so professionally
The stride right
It reminds me
of how my mother was.
It reminds me I reminisce
the old moments with my mother.
So this is how you test
if your knife is sharp enough.
- Okay.
- You see?
So if it's cut like that
- It's good to go chef!
- That's sharp.
This is why it's very important
for you to have sharp knife
because if not,
you're gonna struggle with it.
Just cut the tip first like that
- and then peel one layer off.
- Okay.
Notice how I didn't cut
the roots first.
Because you wanna hold it together
is it, yeah?
Absolutely.
- That's where you hold?
- Well done, Awal.
Now you're gonna do all the chopping.
- While I do all the watching.
- And you're gonna do
- No you're gonna do the searing.
- I know.
Okay. Okay?
- There we go.
- I kind of like doing this.
We're gonna season this.
- Season the lamb.
- Yes.
This. Hey, look
After she asked me to chop
some onion and stuff like that
I kinda agree with her because
some edges, they are very slippery
so when you have a sharp knife
it it kinda helps to stabilize
the whole process.
Salt Bae it.
- Salt Bae in the house.
- Did you see what I did?
Did you see what I did?
To make it more finer?
- Yes.
- All right.
But this is okay. This is okay.
It's not it's not bad.
It's not bad.
- You did a fantastic job. Well done.
- All right. Well done.
I'm gonna show you the celery.
- Okay, so you want it like that.
- Okay.
So this
you just coat it with the flour.
You don't want too much. Okay?
The reason why
you wanna coat it with flour
because this is gonna act
as a thickening agent
- for the sauce later on.
- Okay.
My mom will be very,
very proud of me.
- I can cook.
- We're gonna be cooking.
So next, you wanna do
the garlic, okay?
So it's not that I don't cook.
I I know my
I think she's just pretending
to not know how to cook.
- No. I can cook a certain
- Because she's cooked a few times
and it was
it turned out delicious.
I don't really know how to
Yeah, the process.
It's a bit complicated.
- Yeah. I know what I know.
- We don't do that
- But
- We don't do that in our kitchen.
- Yeah.
- Yeah.
This a really good tip.
The trick is basically
to add a little bit of salt
- on to the garlic.
- Okay.
So this way,
the garlic won't stick to your knife.
- So it will fall off easily.
- Wow, magic.
- Yes. Doing that
- I think it's a little bit
- Brown?
- Yeah.
You want it brown.
So you can flip it.
Oh, that's beautiful.
I was like, "Just pretend
and look busy, Scha."
I just try and stay focused.
But I'm I'm glad it turned out..
better than I expected.
All right, your lamb is looking good.
You can transfer it
onto this tray, Scha.
Unfortunately, you are stuck with me
- for prep.
- Okay.
But I'm gonna help you with this,
so I'm just gonna show you, okay?
So this is leek.
It's like a combination
of onion and garlic
and spring onion. You can smell it.
- Oh, yeah.
- Okay.
So here's another thing.
Like during the whole cooking process
if you don't know an ingredient,
take the time to
- taste and smell it.
- Smell it.
So this is how I work.
I make sure I understand
every ingredient.
I know the taste.
I know the smell. I know the texture.
When I know all of this
I know how to combine things.
And that's how I write my recipes.
So the pot,
let's get it a little bit hot
a little bit more oil.
And we want that butter just now.
- Butter.
- Okay, so you can go and do that.
Hello, excuse me. You.
You see the brown bits?
We want that. That's flavor.
So you just throw the butter in.
- Everything?
- Yeah.
Everything else goes in first.
Garlic actually contains
a lot of sugar.
- Yeah. I mean, so does carrot.
- Chef
- Yes.
- But garlic garlic burns faster.
- Okay. Do I
- So, just everything.
- Everything.
- All right, and just throw it in.
- There you go.
- And the carrot.
- Again, all of the garlic.
- Okay. All the garlic.
- Okay.
- Okay.
- Are you tired?
- Yeah kind of.
This is almost done.
- This is this is chili?
- Tomato paste.
Oh, tomato.
- Yes, I'm okay.
- Okay, yeah. So that looks good.
So this is what we're gonna do.
I'm using a canned tomato.
A canned tomato.
Instead of, like, taking it out
and chopping it on the chopping board
and you waste a lot of the juices
just, you know, use your scissors
and just do that.
Surprisingly, all the techniques,
there's a reason behind it
- It's an art.
- for everything.
- Yeah.
- Yeah.
- Throw this in there.
- Okay.
- Hello, excuse me.
- All right.
- And then when you
- What is this?
- That's a chicken stock.
- Lemon juice? Oh, chicken stock.
There.
That is raw honey.
Because there's a lot of
tomatoes in this dish
so you kinda wanna
balance out the acidity
and you wanna add this one.
This is smoked paprika.
- All right. Well done, guys.
- It smells so good. So nice.
- So we don't have to cut this?
- Nope.
It's gonna just burst.
Okay. And we're gonna add bay leaves.
We're using some bay leaves
and some thyme
because it complements tomatoes.
- So yeah
- It smells like your perfume.
- Add everything in
- All right.
and we're gonna season it
one last time.
- Salt?
- Yeah.
- All right.
- And then we're
you want a little bit of pepper.
- All right. That's good.
- Okay, done.
- The rockstar's here.
- Yes.
Food, like, restaurant food
is so easily accessible now.
You know, with all
the delivery system and such
people just
they find cooking tedious
especially younger people.
They thought, like,
cooking is so hard
you know, it's just something
that mothers do.
I kinda wanna try and change that.
During the pandemic
a lot of people actually stay
in the kitchen
and cook.
My aim is to show them, like
you know, you don't have to spend
so much time in the kitchen
if you know the right tips and tricks
to keep it simple.
You would be able
to produce delicious food
however you want it easily.
Now you're cooking.
- Now olive oil.
- Yes.
So you wanna add the rice.
Arborio rice.
So you wanna cook it until the
there's no more water
there's no more liquid
and you want it nice
and toasty, okay?
All right. And I'm going
to show you my saffron.
- Impress with this.
- Why do we need saffron?
Risotto à la Milanese has saffron
like in Italian food,
in some Spanish food.
So this is
a very good quality saffron.
This is Iranian.
Just add a little bit. Okay.
It's more of an aroma.
It's an ingredient
that has a strong aroma
like a a flavor enhancer.
And then just okay?
Okay, Awal. You can add
the onion, chopped onion.
Yeah, and just sauté
your rice with the onion now.
You're doing a great job.
Mix it.
And you can add some salt.
So sugar complements saffron.
So whenever you put the saffron
always add just a touch of sugar.
You can Just a little bit.
I'm actually tired.
I'm very tired.
This is gonna make the dish
really delicious.
- I can see your bicep.
- Oh, my god.
- Imagine
- It's that elbow grease, you know?
from watery to this.
- That's look so great.
- Texture.
So now we have a Parmigiano Reggiano.
Keep keep stirring.
So we're gonna add the cream,
the double cream.
Okay, do that. Risotto mix.
- Oh, there's a lot.
- Yeah.
Hello, excuse me, darling. Come here.
- I need your help.
- Yes. Excuse me, over there.
- Okay. Come on let's go.
- Come on.
I think they're gonna be
super impressed.
Okay, so you just keep stirring
like really quickly like Awal did.
And then we're gonna
This is almost done.
We're gonna switch the heat off
and then we're gonna add some butter.
- Cheese and parmesan.
- Cheese.
- I'm just a little I have to
- Okay.
- I'm okay.
- Okay.
- Okay. Let me help you.
- Okay.
This is done.
- So we're just gonna
- Oh, my god.
we're gonna finish it off later
with that excess thing,
and we need it, too.
- Do you like it?
- I love it.
- Okay. That's perfect.
- I wanna have more.
We're just gonna put this aside.
And we're gonna do our starter
- Yeah, yeah, go for it.
- No, babe.
Okay, careful. It's hot.
It's cook now?
- It's cooked.
- So can I stop now?
- Yeah.
- Okay.
So you know,
you don't want it to be overdone.
All right.
- We're done.
- Okay.
It's so good.
- This particular menu is very
- Challenging.
- Tedious and also very
- Lengthy process.
- Lengthy process.
- Exactly, yeah, yeah.
By going through
the whole process one by one.
- So it made me
- Happy.
- yeah, happy and gain a bit
- Yeah.
- of confidence there.
- Yup.
We're gonna do the starter,
which is really, really quick.
Your guests, when
by the time they arrive
we'd all be done.
We can serve them. All right.
All right. So now
we're gonna do the last dish
which is actually the starter.
And it's a very, very easy dish
to make.
It's Burrata with sourdough
- Okay.
- and some pesto tomatoes.
- Okay.
- Okay. Sourdough bread
- which is that one. Yeah.
- This one?
And here we've got burrata.
I heard you're a fan of burrata.
- Oh I'm a big fan.
- Oh, yes.
- And you are not? You're not?
- Yes, I'm I'm not a fan.
Because it's a bit too rich for you?
- Yes.
- So I hope you like this one
because we're gonna
not serve it on its own.
It has tomatoes and and pesto
so that is gonna
sort of cut that rich taste.
So burrata is basically
the outer part
is the same as mozzarella
- Okay.
- but it's stuffed with this
cream Italian cream curd
called stracciatella.
- Stracciatella.
- Stracciatella.
- You you wanna toast both sides.
- Okay.
- I mix?
- Yeah.
Half of the pesto
into the tomato, okay?
And we're just gonna add
some more oil.
So this is gonna give
that nice, herby fresh taste
to your burrata.
Some salt in here.
And some pepper.
- Okay, so now
- Is this good?
Yes, it's perfect. We have two
beautiful plates here.
Put burrata.
We're gonna put in the center.
Just like that.
Beautiful. All right, Awal,
because you're such a champion
for toasting all those bread for us
- you get to try it.
- Oh, my god.
Outside is the mozzarella
and in the middle is
the stracciatella.
So
- You can help grab the lamb for us
- I can smell it.
because it's ready.
- And we can plate it.
- I'm gonna go I'm gonna go now.
Yeah. Thank you.
- All right fantastic.
- It's super hot.
- All right.
- You can just put it here.
That's great. I'm just gonna
move this aside as well.
- I wanna see
- Look at that.
- This is how it looks like.
- Look at how beautiful that is.
- Oh, my god the smell.
- This is our creation?
- Yeah.
- Yeah.
I'm gonna just chop
a little bit of Italian parsley.
- You need help?
- No, it's okay.
- I can replace you.
- Okay, please do.
I'll take over.
Spending time in the kitchen
with Awal and Scha was amazing.
Really great energy, so much love.
You know, like,
we're teasing each other
and we were taking it in turns.
And I love that. I love seeing that.
Really happy
to be part of it, really.
Okay, so this
What we're doing now
I done enough workout today.
- Exercising, yeah?
- Yes.
So we're making the gremolata.
So it's a mixture
of chopped garlic, okay
- Chopped parsley
- Parsley.
and then some lemon zest.
So use try and use organic lemon
so that you know
that there's no pesticide
or whatever on the skin, you know.
- We
- Is this Dodol or Risotto?
- Okay, it's done. You can stop it.
- So now you regret it?
- Yes.
- You can stop it.
- Okay.
- Also you just use the skin?
- Yeah. Just a zest.
- Zest.
And yeah, not even the skin.
You don't want the white part.
I I found her very sweet
and sincere, you know
in teaching us on how to cook
and how to understand
- and also history behind everything.
- Yeah.
So to us, we get
we got to learn a lot today
not just the menu, but like
- the story
- Yeah.
and the reasons behind everything.
- Anis was was very passionate.
- Yes.
She's not just a chef. She's like
an educator at the same time.
- An encyclopedia.
- Yeah.
- Yeah.
- Just like that so you can taste it.
- Yeah, you like it?
- Oh, my god.
- You made that.
- You're a champion.
You guys are champions.
Right, now I'm gonna teach you guys
how to plate this.
Okay. About three spoons
and then you tap the plate.
- To make it flat?
- To make it flat.
- It's beautiful. And then
- Okay.
- Oh, my god
- Lamb shank.
Okay, and then
And just
- Okay.
- Relax. Relax.
Everywhere.
A little bit of chives.
And then just a little bit
of the gremolata
add on the fresh flavor.
Okay?
I think they're arriving now.
Oh, my god.
Would it be okay
if we let you finish the rest?
Yeah. Okay.
Yeah, sure I'll plate the rest.
Yes. Yes. Go and smell nice.
- This smells nicer than us.
- Wonderful.
It's perfect.
Hi, Awal.
Hey. Oh, my god.
- How are you?
- How are you?
Hey, Alia. Thank you so much
for coming. My god, look at you
You're getting taller and taller.
- He is. Yes, he is. All right.
- Okay. Have a seat Oh, my god.
I'm Hazli.
I'm Alia.
And I'm Imran.
And we are family friends
to Awal and Scha.
- Hello! My god.
- Oh, you're here. Here
Here. Hello!
Oh, it's getting cold, I'm afraid.
- I hope you guys are hungry.
- Yes!
- Yeah, we are.
- All right.
Okay, what do we have here, Daddy?
- Can you please introduce
- I don't know how to pronounce it
but basically, it's a risotto with
- Lamb shank.
- Lamb stew. Yeah, lamb shank.
- Yes.
- And
- cheese and bread.
- And some Yes.
Please dig in.
Yes. We're very hungry.
Just try it.
Well, it was awesome.
It was actually very cheesy.
Surprisingly very light.
Yeah, and I think
it's gonna be one
of my favorite dish from now on.
It's, overall review,
super delicious.
There will be the shooting
here and there
- It's good?
- It's really, really good.
Okay.
What d'you call this again?
- Burrata.
- Burrata.
Come on, you should know.
It's your favorite.
Yeah, burrata cheese
and also cherry tomato
- with a bit of pesto.
- Yeah, with the pesto okay.
So you actually eat it with the
This is supposed to be the starter.
I know, right? But we went
straight away to main course.
- Everybody's so hungry.
- I was starving.
- Hello.
- Hi, Chef.
- Hi, nice to meet you guys.
- Hello. Hello.
How are you enjoying the food so far?
- It's It's really good.
- Yes.
Thank you. Thank you.
And we're so sorry that we're
supposed to eat the starter first
- and we went straight away.
- You just went straight. It's fine.
There's no rules.
Alia is half-Italian.
- No way
- Yes.
And how do you guys feel serving
Italian food to an Italian?
Extremely nervous.
How do you find it so far, Alia?
It's really delicious.
- Yeah?
- How do you pronounce it, Anis?
- Osso Buco.
- Oss Oss That's the word.
Osso Buco.
- It's really good. Yeah.
- Really?
Empty plate doesn't lie, see? No lie.
Are you're enjoying the food so far?
- Awesome.
- Yeah, very good.
Happiness on a plate.
Oh, I agree.
Yeah. The dish is
really, really good.
Happiness on a plate for sure.
Yeah, we really, really enjoyed it.
Thanks to you, Chef.
Oh, actually, I want
to tell you guys something.
I'm not the one who made all of this.
- It was Awal and Scha.
- Oh, really?
- Serious?
- Yes.
Yeah, Uncle Awal and Aunty Scha
should definitely cook more
for our family.
It was amazing.
I was just like,
"Do this. Do that"
- All I did is
- Of course, we had her help.
- All the time they were doing
- All I did just watching.
- No, you did plenty, you know.
- I'm trying
Like, they were just stirring,
and a lot of elbow grease
- went into that that risotto
- Thank you!
But I'm so happy
you guys enjoyed the food
and I'm so happy.
Thank you so much for, you know
spending your time with me.
We should be saying
thank you to you, Chef.
It was
my pleasure.
- All right. All right.
- Thank you so much, Chef.
Bye, I'll see
I'll see you guys soon.
Thank you
Lovely meeting you guys.
Enjoy the food.
- Bye.
- I'll see you guys soon. Bye!
- Bye!
- Bye!