MarkKim + Chef (2023-…): Season 1, Episode 2 - Episode #1.2 - full transcript
We're getting married soon
but neither of us really
know how to cook.
Oh! Meat!
-Wow! We have meat?
-Yeah.
That's why we've recruited
some of the most celebrated chefs
in Thailand to teach us.
Do we turn on the camera now?
I think it's already on.
And it's a special occasion today
because our close friends
are joining us on a double date.
So, for today, we're going to
try our hands at fine dining at home.
OK, let's meet our chef.
-Let's go.
-I'm excited.
-Hello.
-Hello, Chef Ian.
Hello, Chef.
I think everyone
is familiar with today's chef.
Please welcome Chef Ian
Pongtawat Chalermkittichai
the first Thai executive chef
of a five-star hotel in Thailand.
He does both Thai and Western cuisine
and his dishes are always
innovative, fresh and eye-catching.
And he's also a famous
and witty food commentator.
Let's see what he'll be teaching
us today.
I'm Mark.
I'm Kim.
Why are you guys so late?
Here we go.
The team had to set up the camera, Chef.
I'm sorry.
It's OK...
First, I want to let you know that
the both of us admire you very much.
You're so lovely on TV.
Yes. What are you going to
teach us today?
I heard you guys
are having a dinner party.
So, today, I have prepared
something extraordinary for you guys.
That's right. Our best friends
will be joining us today.
-Yes, it's a double date.
-A double date.
-It's Margie and Pok.
-Great.
-So, we must do our best, babe.
-Sure.
We're going to cook two dishes.
The first is Hokkaido scallop
served with jalapeno chilli sauce.
The second is a beef rossini steak.
I can assure you
that this dish will be special.
I hope that these two dishes
will make your night exceptional.
This is my signature dish.
Today, we'll let Mark
-be the head chef.
-Great!
Judging by the ingredients
I think I'll be better at it.
If you're ready
let's get ready to rumble!
First of all, cashew nuts.
-Sure.
-Drain the water.
Drain the water.
I've soaked the nuts
in water to soften it.
Let me guess.
We'll be blending the nuts?
Correct.
OK.
Sous chef, please get ready
300ml of water for the blender.
300ml. Here you go.
Put the cashew nuts into the blender.
Pour in all the water.
Put the lid on.
OK, sous chef, prepare the water
we'll be needing to
blanch Thai basil leaves.
Babe, turn it on.
No, I'm not going to turn on the stove.
You have to try, babe.
I'm not turning on the stove.
Why not?
I'm scared of the gas stove.
I should be there.
Make sure the lid's on tight
and blend the nuts finely.
Blend them nicely.
Done.
After that, we pour the mixture out
and set it aside for now.
We'll only need one cup.
It smells so good.
Come on. Onto the next thing.
We're going to make seafood sauce
with jalapeno chillies.
Wow! I bet that will smell terrific.
Coriander root.
Put it in the blender.
Coriander root.
Followed by 20g of garlic.
-That would be about ten cloves.
-OK.
Ten cloves.
Followed by the jalapeno chillies.
The chilli.
First, we'll remove the stem.
I highly recommend wearing gloves
for this step if you have any.
Otherwise, you'll get capsaicin
from the chilli
stuck under your nails.
Imagine going to the toilet
after cutting chillies
without gloves on.
Don't say I didn't warn you.
Hurry up.
We'll need six chillies.
Cut off the stem.
Six jalepeno peppers
Cut each one in half.
Cut in half.
After that, we can scrape the seeds out
with a spoon.
The chillies smell good.
And a little overpowering.
Keep going, guys.
OK.
Remove the seeds.
-Hello.
-Hey! Hello.
-Hi!
-Hello...
Hi, Margie.
This is Margie.
-And this is Pok.
-Hello, I'm Pok.
Hello, Pok.
-Margie, Pok?
-Yes?
Are you sure about
having dinner at their place?
I was worried when I first found out
that Kim would be cooking for us.
Don't worry.
Hey, I have a chef
to teach me today.
I won't mess up.
OK, Chef. I'm done with the chillies.
OK, let's continue then.
Cut the chillies into small pieces.
Small pieces.
So that we can blend them easily.
I might not be able to
take this type of chilli.
See? Our commentator has arrived.
Why not?
When we were in L.A.
you had that dish with tons of jalapenos
but now you say you can't? Come on.
Don't let me know what's in there.
I don't need to know so much.
I'll just eat.
OK. After you're done
cutting the chillies
add them into the blender.
OK.
Fresh lime juice.
Press down and roll the lime for a bit.
Fresh lime.
How many fresh limes do we need, Chef?
We need about 130g.
130g.
130g of lime
You're the lead today, Mark?
-He's the head chef today.
-Head chef!
Because we have steak on the menu today.
And it's Chef Ian's signature dish.
-I can't wait, Chef Ian.
-OK.
We'll get to taste Chef Ian's food
but, like... prepared by Mark.
OK, now let's squeeze the lime.
Lime juice.
Not easy.
Let the sous chef do it.
That's right.
Why do I have to do the prep work?
I'm the head chef.
Chef, you could have just sent me
lime juice instead of fresh limes.
Right, I should have.
No. You must do it yourself.
OK. Fish sauce.
Add it into the blender.
Just 100g will do.
100g of fish sauce
OK, I got the lime juice.
OK. Next, the sugar. Just 10g for now.
10g of sugar.
10g of sugar
OK. Now blend it.
Here we go, the seafood sauce.
Grab a spoon and taste it.
How is it?
Oh, it smells spicy
but it doesn't taste spicy.
Oh, it smells really spicy.
Yummy!
This means the sauce is done, right?
Yes, we're gonna make
Thai basil oil next.
Grab the basil.
Basil.
We only want the leaves.
Pick the leaves.
-Here, one each.
-Help, please.
Is your water boiling?
Yes, it is.
We're going to blanch the basil leaves.
Get a bowl of ice cubes ready.
Ice?
So this is the sauce for the scallop?
Yes.
And the steak will have its own sauce?
-Yes.
-What time are we having dinner?
Chef, we have the ice cubes ready.
Fill your bowl of ice with water.
Is this bowl too small?
Mark, fill another bowl with water.
To about half full.
Yes, Chef.
The bowl of cold water is to stop
the basil leaves from overcooking
after they're blanched.
We want the leaves
to retain its green colour.
-And not turn dark.
-To retain the colour.
OK, put the leaves
into the boiling water.
Make sure they're fully submerged
otherwise the leaves
will turn black right away.
This will only take a minute.
Next, scoop them out.
Let me check to make sure
you have it all down.
-Pok?
-Yes.
What kind of leaves did we just blanch?
Thai basil.
Fully submerge the leaves
in water for a minute
to prevent them from turning black.
I'm the perfect person for this job.
OK. Let's continue.
Squeeze the water out of the leaves.
OK. Squeezing all the water out.
Put it on the chopping board.
Cut it into small pieces.
Just a rough cut will do.
It doesn't have to look pretty.
Chef Ian, how did you become a chef?
My family ran a food stall
where my mum made local dishes.
So, you went on to,
like, culinary school?
Yes, I went to UK when I was 16.
I have seven sisters.
Are they all chefs?
Four of them are running restaurants
in Australia.
Two are in Germany
and my other sister
runs a restaurant as well.
Wow! It does run in the blood.
OK now, do you have the oil, Mark?
Can we have the rice bran oil, please?
200ml.
OK, 200ml.
OK, pour it into the blender.
We're going to blend it thoroughly.
It's a nice colour.
After that, we'll strain it.
OK, very nice.
-Looks good, right?
-Very good.
Do you guys see the stones
I've prepared for you?
-Yes.
-Yes, I'm confused though.
What are the stones for?
Kim, please help me set up the plate.
Put the stones on the plate.
Put it down. Here.
And put the scallops on it.
Grab a pan, please.
Put it on the stove.
Sure.
Keep the heat on low first.
Next, cucumbers.
Peel the cucumber.
And remove the tips.
Cut your cucumber in half.
OK, now we remove the seeds.
There's nothing left,
the way you're cutting it.
Babe, just remove the seeds.
Yeah, I am...
along with some of the flesh.
-You're doing fine.
-Right?
Next, we'll dice the cucumber.
Nice.
Easy...
OK, very good.
Let's make the sauce for our steak.
I have carrots, celery and onions.
We're going to dice them.
For celery, we're only using the stem.
Cut it in half, lengthwise
and then dice it
like you did the cucumbers.
Next, the carrot.
I'm done here, Chef.
OK, let me see.
Here.
Perfect!
For the carrot,
I only need a quarter of it.
Dice the carrot as well.
-Done.
-OK, the onion.
We just need half.
May I have some?
Hang on.
-Take it easy.
-It's snack time!
Peel the onion.
I'm hungry.
Cut and remove both ends.
Both ends.
-Cut the onion.
-OK.
We do it like this.
OK.
Push your knife all the way in
but don't cut all the way across.
Leave about one inch.
Now we'll do a horizontal cut.
Put your hand on the onion.
-This is making me nervous.
-Do it slowly.
Don't rush. Just do it slowly.
Beautiful!
Well done.
You're an outstanding student, Mark.
OK, we'll pour
some oil in our small pot.
About three tablespoons of olive oil.
Olive oil.
Three tablespoons of olive oil
OK, now look at me.
I'm going to put the carrot and celery
into the pot along with half the onion.
Half of the onion.
That's right. We'll be cooking
the other half with the mushrooms.
Turn to medium heat.
Medium heat.
OK, we'll leave this aside for now.
Maybe we can let our
sous chef watch the pot.
Mark, put two cloves of garlic
into the pot Margie is minding.
Two cloves of garlic
Smells so good.
OK, Mark, now for the second half...
-Yes.
-of the onion.
We're going to cook it in a big pot.
First, add five tablespoons of oil.
-Use olive oil, like before.
-Babe...
One, two, three, four, five.
You're not doing it properly, sweetie.
Add the onion into the big pot.
Half an onion
Followed by the champignon mushrooms.
We need to remove the stems first.
The mushroom leg.
Just twist it off.
Mushroom leg.
Is it really called a mushroom leg?
Put the mushroom legs into the pot
with the carrots and onions.
OK.
Let's continue.
Cut the mushrooms.
500g of champignon mushrooms
That's right.
Are we making the steak sauce?
That's right.
Add it to the pot.
The big one.
The one with onions.
-The big one.
-That's right.
Yes, it's cooking. OK.
Mark, add garlic into the mushroom pot.
Two cloves.
Two cloves of garlic
-Pok?
-Yes?
Have you ever sat
and watched Margie cook?
Yeah. Sometimes.
Never. You know what, Chef?
I have to call him to come eat.
Oh! Tell me about it.
Salt and pepper.
Salt and pepper.
Add it to the mushroom pot.
-Bay leaves.
-Bay leaves.
Two, please.
Add them to the vegetable pot.
-Kim.
-Yes?
Grab the red wine, please.
Here it is.
-Open it.
-Bring me a glass!
Pour it into the small pot.
-Half of it.
-Half of it.
Come in! Come in!
Half the bottle!
Half the bottle
but not into your mouth.
-Half, babe!
-What a waste.
This will make the sauce
taste real smooth.
The thyme next.
Put them in.
-Throw them in.
-OK, in the small pot.
Now we simmer to reduce it.
The mushrooms are looking great.
We'll put the mushrooms in a blender.
Check your mushrooms.
Ours look like that too, Chef.
Beautiful.
Dinner's almost ready.
OK, let's blend the mushrooms.
OK.
We're going to add a bit of truffle oil.
About one tablespoon.
-OK.
-Truffle!
Then, we season it with salt and pepper.
Salt and pepper.
Salt and pepper
We got this.
OK.
Pour it out
and set it aside for now.
For the sauce
we'll add in soup stock.
About half of the bottle that we have.
Then let it simmer
like before to reduce.
Are you guys hungry?
-Yes.
-Yes.
Now, we're going to sear the steak.
Sear the steak.
My steak looks really good, Chef.
Let me see.
OK.
This is the tenderloin.
Yes, it's A4 Wagyu beef.
250g of A4 Wagyu beef tenderloin
Turn on the oven
and preheat it at 180°C.
Both the top and bottom?
-Yes, both is fine.
-Both.
Let's continue.
Add olive oil. Right, Chef?
Yes.
OK.
Sprinkle a bit of salt.
-OK.
-And some pepper.
-On both sides.
-All right.
Enough. That's too spicy.
OK, is your skillet preheated?
It is.
Once your skillet is hot
we can put the steak in.
Guys, we're almost done.
Turn up the heat, please.
To high heat.
High heat.
We're going to sear the meat
because we want a nice crust on it.
Now, Mark, can you pour
just a bit of oil around the side?
Just a tablespoon.
Very good.
Great.
Mark, look over here.
I'm turning the steak over
and moving it to a different spot.
I moved it
because there's red juice here.
-Yes.
-If I keep the steak here
it won't get seared.
It will just get burnt
because of the red juice.
Do you see this, Mark? Mine is seared...
and crispy.
How's yours? Is it ready?
-The meat has browned.
-Yes, it is.
Let me see.
All right. Now you can turn it over.
OK, see you then!
No, not like that!
I'm sorry.
It smells so good.
OK, it looks great.
You can take it out
and rest it on a tray.
What about the gravy?
Oh, we'll strain it.
Here, let me show you how.
-Let's check out mine.
-OK.
Looks the same!
Now strain it.
It looks delicious.
Can we eat the vegetables?
We'll continue to simmer the sauce
until it thickens.
So we'll keep the strained sauce
on the fire.
Is it good?
It's delicious!
-Really?
-Babe, try this.
Really?
Kim, can you peel the white asparagus?
You can rest it
on the chopping board.
Eight stalks of white asparagus
Nice!
Remove about one and a half inch
from the base.
-Mark.
-Yes?
Can you bring out the foie gras?
Foie gras!
I didn't know we have foie gras.
-Can I have some?
-I love foie gras.
Since you like it,
you should do the dish.
Is this the foie gras?
Honey, we can swap.
You can have my seafood sauce
and I'll have your foie gras.
Mark, we'll be using
a small knife for this.
-Is this too small?
-OK.
Preheat your skillet.
OK, now score the foie gras
at half a centimetre intervals.
That's right.
Just score it
using the tip of your knife.
Flip the foie gras
and make cross hatch cuts
across the surface.
We're doing this
to get more oil out of the foie gras.
That's why we score both sides.
I'm getting the hang of it
You're doing well.
OK, season the foie gras
with salt and pepper.
Salt and pepper
Salt and pepper on the foie gras.
On both sides.
-Place it in the skillet.
-OK.
-Without using any oil.
-No oil.
Now, put the foie gras in the skillet.
Can you grab a spoon, Mark?
The foie gras is pretty soft.
If we use tongs
we might squish it
and it'll lose its shape.
-Sure.
-He did it, Chef!
He did it beautifully.
Wonderful.
OK, now use paper towels
to soak up the oil in the skillet.
Really, like this?
Use the tongs...
-Yes, like that.
-It's so oily.
Hey, it's touching the foie gras!
All right, remove the foie gras.
Lay them down on the paper towels.
So oily.
Very nice.
Next...
one tablespoon of olive oil.
Now, for the white asparagus.
We want the stove on high heat.
Add salt and pepper
to the white asparagus.
Yummy yummy.
Mark, are yours turning this colour?
Almost, Chef.
When it's almost done
put it on the same tray with the meat.
We'll be baking them.
Great.
We're going to make two dishes
at the same time.
We're going to put the meat in the oven.
It takes around five to seven minutes
to be done at 180°C.
-Seven minutes?
-Yes.
OK, Mark, let's get a skillet ready
for searing the scallops.
Chef, I have a question
that I've been wanting to ask.
Why do we have to
sear the scallops
when we'll be baking them later?
Because sometimes with bigger scallops
they could still be uncooked
on the inside.
Unless you're going to eat the scallops
"black and blue".
Black and blue is slightly more cooked
than rare, right?
Yes, that's when the scallop
is still raw inside.
It is seared black on the outside
but raw and blue on the inside.
We're going to make the sauce
for the scallops.
First, get 50g of jalapeno chilli sauce.
What? What sauce?
Leonardo sauce, 50g.
-What's it called?
-It's "jalapeno".
Jalapeno.
Jalapeno.
Followed by 20g of cashew milk
and 10g of Thai basil oil.
-Sure, 10g.
-OK, 10g.
Mix it gently.
I think maybe we need to add
a teaspoon of fish sauce.
I have prepared a small jug for you.
Pour the sauce into this jug.
OK, moving on to the scallops...
Add salt and pepper.
Salt and pepper.
On both sides.
Just one scallop for now.
Do you know why we're only doing one?
-Why?
-Because we're saving the rest
for our dinner outdoors later.
So we're doing just one
now to see how it tastes?
We have to prep
the scallop by removing this.
See? At the whitish area.
Yes, pull that out.
OK, I've pulled it out.
Chef, the oven has beeped.
The meat's ready. You can take it out.
Mark, put the scallop by the oil.
High heat, please.
-High heat.
-High heat, got it.
Put some cucumber
cubes in the scallop shell
followed by grape seaweed.
OK.
Let me see.
OK. You can place it
close to the foie gras.
Next, a finger lime.
OK.
Cut it in half.
Place the scallop on the cucumber cubes.
Place the scallop on the cucumber.
Take a spoon of salmon roe
and pile them on the scallop.
Followed by a dash of finger lime juice.
Squeeze it.
Place some lime pulp on the salmon roe.
Now for the plating.
Looks great.
Serve with some sauce
poured on the side of the scallop.
Plating the steak
can be a little tricky.
Will you be OK with it?
It's fine, Chef.
I can do it.
OK, let's continue.
Is it really that hard?
Just watch.
Babe!
-Wait... what?
-He did the letter "C".
I wasn't looking, Chef.
OK, again.
It's a work of art.
Babe, you must be confident.
Just do it your style.
Let me grab a napkin, just in case.
-It's OK.
-It's OK...
Just go for it.
This is OK.
OK, first the meat
and then some nasturtium leaves.
A pinch of smoked salt.
Smoked salt
Then, the caviar.
Caviar
Red wine sauce.
Pour just a little over the meat.
And the truffle.
Yes, grate it.
Watch your fingers.
I'm getting excited.
Baby, give me a bite of it too.
We have died and gone to heaven.
It's really good!
-Too much sauce?
-Not at all. Trust me.
Don't listen to anyone
who says otherwise.
It's your first time trying the sauce.
How is it?
-How is it?
-Better than I expected.
I wouldn't eat this if we were having it
with our usual Thai spicy seafood sauce.
I don't take seafood with that sauce.
I've only had seafood with soy sauce.
How is the food
that Kim and Mark cooked?
Amazing!
Is it really that good?
Have it first, babe.
What do you think, Mark?
Yeah, more please.
More.
I'm in tears.
I've never made steak this good before.
Before we say goodbye, Chef
our show will be making a donation
-to an organisation.
-OK.
You get to choose the organisation
to receive this donation.
I'd like the donation to go to
the Foundation of Child Development.
I want all children to have
the chance to gain knowledge
and have a good education
so they can have a brighter future.
If anyone wants to support this cause
please donate to this foundation.
Thank you very much, Chef.
We rejoice in your merit.
Have a lovely evening ahead.
Thank you very much.
-Are you ready?
-Yes, I'm ready.
-Just in time!
-Let me take a picture.
Welcome.
Oh my god.
We're having the scallop first.
The steak is coming up next.
I'm serving one dish at a time.
I'll serve our guests first, babe.
-Thank you so much.
-Sure.
Wait a second. Let me take a picture.
Whirl it.
It's really good.
This is so good, for real.
Oh my god.
Although we've tasted it earlier
I'm still blown away by how good it is.
but neither of us really
know how to cook.
Oh! Meat!
-Wow! We have meat?
-Yeah.
That's why we've recruited
some of the most celebrated chefs
in Thailand to teach us.
Do we turn on the camera now?
I think it's already on.
And it's a special occasion today
because our close friends
are joining us on a double date.
So, for today, we're going to
try our hands at fine dining at home.
OK, let's meet our chef.
-Let's go.
-I'm excited.
-Hello.
-Hello, Chef Ian.
Hello, Chef.
I think everyone
is familiar with today's chef.
Please welcome Chef Ian
Pongtawat Chalermkittichai
the first Thai executive chef
of a five-star hotel in Thailand.
He does both Thai and Western cuisine
and his dishes are always
innovative, fresh and eye-catching.
And he's also a famous
and witty food commentator.
Let's see what he'll be teaching
us today.
I'm Mark.
I'm Kim.
Why are you guys so late?
Here we go.
The team had to set up the camera, Chef.
I'm sorry.
It's OK...
First, I want to let you know that
the both of us admire you very much.
You're so lovely on TV.
Yes. What are you going to
teach us today?
I heard you guys
are having a dinner party.
So, today, I have prepared
something extraordinary for you guys.
That's right. Our best friends
will be joining us today.
-Yes, it's a double date.
-A double date.
-It's Margie and Pok.
-Great.
-So, we must do our best, babe.
-Sure.
We're going to cook two dishes.
The first is Hokkaido scallop
served with jalapeno chilli sauce.
The second is a beef rossini steak.
I can assure you
that this dish will be special.
I hope that these two dishes
will make your night exceptional.
This is my signature dish.
Today, we'll let Mark
-be the head chef.
-Great!
Judging by the ingredients
I think I'll be better at it.
If you're ready
let's get ready to rumble!
First of all, cashew nuts.
-Sure.
-Drain the water.
Drain the water.
I've soaked the nuts
in water to soften it.
Let me guess.
We'll be blending the nuts?
Correct.
OK.
Sous chef, please get ready
300ml of water for the blender.
300ml. Here you go.
Put the cashew nuts into the blender.
Pour in all the water.
Put the lid on.
OK, sous chef, prepare the water
we'll be needing to
blanch Thai basil leaves.
Babe, turn it on.
No, I'm not going to turn on the stove.
You have to try, babe.
I'm not turning on the stove.
Why not?
I'm scared of the gas stove.
I should be there.
Make sure the lid's on tight
and blend the nuts finely.
Blend them nicely.
Done.
After that, we pour the mixture out
and set it aside for now.
We'll only need one cup.
It smells so good.
Come on. Onto the next thing.
We're going to make seafood sauce
with jalapeno chillies.
Wow! I bet that will smell terrific.
Coriander root.
Put it in the blender.
Coriander root.
Followed by 20g of garlic.
-That would be about ten cloves.
-OK.
Ten cloves.
Followed by the jalapeno chillies.
The chilli.
First, we'll remove the stem.
I highly recommend wearing gloves
for this step if you have any.
Otherwise, you'll get capsaicin
from the chilli
stuck under your nails.
Imagine going to the toilet
after cutting chillies
without gloves on.
Don't say I didn't warn you.
Hurry up.
We'll need six chillies.
Cut off the stem.
Six jalepeno peppers
Cut each one in half.
Cut in half.
After that, we can scrape the seeds out
with a spoon.
The chillies smell good.
And a little overpowering.
Keep going, guys.
OK.
Remove the seeds.
-Hello.
-Hey! Hello.
-Hi!
-Hello...
Hi, Margie.
This is Margie.
-And this is Pok.
-Hello, I'm Pok.
Hello, Pok.
-Margie, Pok?
-Yes?
Are you sure about
having dinner at their place?
I was worried when I first found out
that Kim would be cooking for us.
Don't worry.
Hey, I have a chef
to teach me today.
I won't mess up.
OK, Chef. I'm done with the chillies.
OK, let's continue then.
Cut the chillies into small pieces.
Small pieces.
So that we can blend them easily.
I might not be able to
take this type of chilli.
See? Our commentator has arrived.
Why not?
When we were in L.A.
you had that dish with tons of jalapenos
but now you say you can't? Come on.
Don't let me know what's in there.
I don't need to know so much.
I'll just eat.
OK. After you're done
cutting the chillies
add them into the blender.
OK.
Fresh lime juice.
Press down and roll the lime for a bit.
Fresh lime.
How many fresh limes do we need, Chef?
We need about 130g.
130g.
130g of lime
You're the lead today, Mark?
-He's the head chef today.
-Head chef!
Because we have steak on the menu today.
And it's Chef Ian's signature dish.
-I can't wait, Chef Ian.
-OK.
We'll get to taste Chef Ian's food
but, like... prepared by Mark.
OK, now let's squeeze the lime.
Lime juice.
Not easy.
Let the sous chef do it.
That's right.
Why do I have to do the prep work?
I'm the head chef.
Chef, you could have just sent me
lime juice instead of fresh limes.
Right, I should have.
No. You must do it yourself.
OK. Fish sauce.
Add it into the blender.
Just 100g will do.
100g of fish sauce
OK, I got the lime juice.
OK. Next, the sugar. Just 10g for now.
10g of sugar.
10g of sugar
OK. Now blend it.
Here we go, the seafood sauce.
Grab a spoon and taste it.
How is it?
Oh, it smells spicy
but it doesn't taste spicy.
Oh, it smells really spicy.
Yummy!
This means the sauce is done, right?
Yes, we're gonna make
Thai basil oil next.
Grab the basil.
Basil.
We only want the leaves.
Pick the leaves.
-Here, one each.
-Help, please.
Is your water boiling?
Yes, it is.
We're going to blanch the basil leaves.
Get a bowl of ice cubes ready.
Ice?
So this is the sauce for the scallop?
Yes.
And the steak will have its own sauce?
-Yes.
-What time are we having dinner?
Chef, we have the ice cubes ready.
Fill your bowl of ice with water.
Is this bowl too small?
Mark, fill another bowl with water.
To about half full.
Yes, Chef.
The bowl of cold water is to stop
the basil leaves from overcooking
after they're blanched.
We want the leaves
to retain its green colour.
-And not turn dark.
-To retain the colour.
OK, put the leaves
into the boiling water.
Make sure they're fully submerged
otherwise the leaves
will turn black right away.
This will only take a minute.
Next, scoop them out.
Let me check to make sure
you have it all down.
-Pok?
-Yes.
What kind of leaves did we just blanch?
Thai basil.
Fully submerge the leaves
in water for a minute
to prevent them from turning black.
I'm the perfect person for this job.
OK. Let's continue.
Squeeze the water out of the leaves.
OK. Squeezing all the water out.
Put it on the chopping board.
Cut it into small pieces.
Just a rough cut will do.
It doesn't have to look pretty.
Chef Ian, how did you become a chef?
My family ran a food stall
where my mum made local dishes.
So, you went on to,
like, culinary school?
Yes, I went to UK when I was 16.
I have seven sisters.
Are they all chefs?
Four of them are running restaurants
in Australia.
Two are in Germany
and my other sister
runs a restaurant as well.
Wow! It does run in the blood.
OK now, do you have the oil, Mark?
Can we have the rice bran oil, please?
200ml.
OK, 200ml.
OK, pour it into the blender.
We're going to blend it thoroughly.
It's a nice colour.
After that, we'll strain it.
OK, very nice.
-Looks good, right?
-Very good.
Do you guys see the stones
I've prepared for you?
-Yes.
-Yes, I'm confused though.
What are the stones for?
Kim, please help me set up the plate.
Put the stones on the plate.
Put it down. Here.
And put the scallops on it.
Grab a pan, please.
Put it on the stove.
Sure.
Keep the heat on low first.
Next, cucumbers.
Peel the cucumber.
And remove the tips.
Cut your cucumber in half.
OK, now we remove the seeds.
There's nothing left,
the way you're cutting it.
Babe, just remove the seeds.
Yeah, I am...
along with some of the flesh.
-You're doing fine.
-Right?
Next, we'll dice the cucumber.
Nice.
Easy...
OK, very good.
Let's make the sauce for our steak.
I have carrots, celery and onions.
We're going to dice them.
For celery, we're only using the stem.
Cut it in half, lengthwise
and then dice it
like you did the cucumbers.
Next, the carrot.
I'm done here, Chef.
OK, let me see.
Here.
Perfect!
For the carrot,
I only need a quarter of it.
Dice the carrot as well.
-Done.
-OK, the onion.
We just need half.
May I have some?
Hang on.
-Take it easy.
-It's snack time!
Peel the onion.
I'm hungry.
Cut and remove both ends.
Both ends.
-Cut the onion.
-OK.
We do it like this.
OK.
Push your knife all the way in
but don't cut all the way across.
Leave about one inch.
Now we'll do a horizontal cut.
Put your hand on the onion.
-This is making me nervous.
-Do it slowly.
Don't rush. Just do it slowly.
Beautiful!
Well done.
You're an outstanding student, Mark.
OK, we'll pour
some oil in our small pot.
About three tablespoons of olive oil.
Olive oil.
Three tablespoons of olive oil
OK, now look at me.
I'm going to put the carrot and celery
into the pot along with half the onion.
Half of the onion.
That's right. We'll be cooking
the other half with the mushrooms.
Turn to medium heat.
Medium heat.
OK, we'll leave this aside for now.
Maybe we can let our
sous chef watch the pot.
Mark, put two cloves of garlic
into the pot Margie is minding.
Two cloves of garlic
Smells so good.
OK, Mark, now for the second half...
-Yes.
-of the onion.
We're going to cook it in a big pot.
First, add five tablespoons of oil.
-Use olive oil, like before.
-Babe...
One, two, three, four, five.
You're not doing it properly, sweetie.
Add the onion into the big pot.
Half an onion
Followed by the champignon mushrooms.
We need to remove the stems first.
The mushroom leg.
Just twist it off.
Mushroom leg.
Is it really called a mushroom leg?
Put the mushroom legs into the pot
with the carrots and onions.
OK.
Let's continue.
Cut the mushrooms.
500g of champignon mushrooms
That's right.
Are we making the steak sauce?
That's right.
Add it to the pot.
The big one.
The one with onions.
-The big one.
-That's right.
Yes, it's cooking. OK.
Mark, add garlic into the mushroom pot.
Two cloves.
Two cloves of garlic
-Pok?
-Yes?
Have you ever sat
and watched Margie cook?
Yeah. Sometimes.
Never. You know what, Chef?
I have to call him to come eat.
Oh! Tell me about it.
Salt and pepper.
Salt and pepper.
Add it to the mushroom pot.
-Bay leaves.
-Bay leaves.
Two, please.
Add them to the vegetable pot.
-Kim.
-Yes?
Grab the red wine, please.
Here it is.
-Open it.
-Bring me a glass!
Pour it into the small pot.
-Half of it.
-Half of it.
Come in! Come in!
Half the bottle!
Half the bottle
but not into your mouth.
-Half, babe!
-What a waste.
This will make the sauce
taste real smooth.
The thyme next.
Put them in.
-Throw them in.
-OK, in the small pot.
Now we simmer to reduce it.
The mushrooms are looking great.
We'll put the mushrooms in a blender.
Check your mushrooms.
Ours look like that too, Chef.
Beautiful.
Dinner's almost ready.
OK, let's blend the mushrooms.
OK.
We're going to add a bit of truffle oil.
About one tablespoon.
-OK.
-Truffle!
Then, we season it with salt and pepper.
Salt and pepper.
Salt and pepper
We got this.
OK.
Pour it out
and set it aside for now.
For the sauce
we'll add in soup stock.
About half of the bottle that we have.
Then let it simmer
like before to reduce.
Are you guys hungry?
-Yes.
-Yes.
Now, we're going to sear the steak.
Sear the steak.
My steak looks really good, Chef.
Let me see.
OK.
This is the tenderloin.
Yes, it's A4 Wagyu beef.
250g of A4 Wagyu beef tenderloin
Turn on the oven
and preheat it at 180°C.
Both the top and bottom?
-Yes, both is fine.
-Both.
Let's continue.
Add olive oil. Right, Chef?
Yes.
OK.
Sprinkle a bit of salt.
-OK.
-And some pepper.
-On both sides.
-All right.
Enough. That's too spicy.
OK, is your skillet preheated?
It is.
Once your skillet is hot
we can put the steak in.
Guys, we're almost done.
Turn up the heat, please.
To high heat.
High heat.
We're going to sear the meat
because we want a nice crust on it.
Now, Mark, can you pour
just a bit of oil around the side?
Just a tablespoon.
Very good.
Great.
Mark, look over here.
I'm turning the steak over
and moving it to a different spot.
I moved it
because there's red juice here.
-Yes.
-If I keep the steak here
it won't get seared.
It will just get burnt
because of the red juice.
Do you see this, Mark? Mine is seared...
and crispy.
How's yours? Is it ready?
-The meat has browned.
-Yes, it is.
Let me see.
All right. Now you can turn it over.
OK, see you then!
No, not like that!
I'm sorry.
It smells so good.
OK, it looks great.
You can take it out
and rest it on a tray.
What about the gravy?
Oh, we'll strain it.
Here, let me show you how.
-Let's check out mine.
-OK.
Looks the same!
Now strain it.
It looks delicious.
Can we eat the vegetables?
We'll continue to simmer the sauce
until it thickens.
So we'll keep the strained sauce
on the fire.
Is it good?
It's delicious!
-Really?
-Babe, try this.
Really?
Kim, can you peel the white asparagus?
You can rest it
on the chopping board.
Eight stalks of white asparagus
Nice!
Remove about one and a half inch
from the base.
-Mark.
-Yes?
Can you bring out the foie gras?
Foie gras!
I didn't know we have foie gras.
-Can I have some?
-I love foie gras.
Since you like it,
you should do the dish.
Is this the foie gras?
Honey, we can swap.
You can have my seafood sauce
and I'll have your foie gras.
Mark, we'll be using
a small knife for this.
-Is this too small?
-OK.
Preheat your skillet.
OK, now score the foie gras
at half a centimetre intervals.
That's right.
Just score it
using the tip of your knife.
Flip the foie gras
and make cross hatch cuts
across the surface.
We're doing this
to get more oil out of the foie gras.
That's why we score both sides.
I'm getting the hang of it
You're doing well.
OK, season the foie gras
with salt and pepper.
Salt and pepper
Salt and pepper on the foie gras.
On both sides.
-Place it in the skillet.
-OK.
-Without using any oil.
-No oil.
Now, put the foie gras in the skillet.
Can you grab a spoon, Mark?
The foie gras is pretty soft.
If we use tongs
we might squish it
and it'll lose its shape.
-Sure.
-He did it, Chef!
He did it beautifully.
Wonderful.
OK, now use paper towels
to soak up the oil in the skillet.
Really, like this?
Use the tongs...
-Yes, like that.
-It's so oily.
Hey, it's touching the foie gras!
All right, remove the foie gras.
Lay them down on the paper towels.
So oily.
Very nice.
Next...
one tablespoon of olive oil.
Now, for the white asparagus.
We want the stove on high heat.
Add salt and pepper
to the white asparagus.
Yummy yummy.
Mark, are yours turning this colour?
Almost, Chef.
When it's almost done
put it on the same tray with the meat.
We'll be baking them.
Great.
We're going to make two dishes
at the same time.
We're going to put the meat in the oven.
It takes around five to seven minutes
to be done at 180°C.
-Seven minutes?
-Yes.
OK, Mark, let's get a skillet ready
for searing the scallops.
Chef, I have a question
that I've been wanting to ask.
Why do we have to
sear the scallops
when we'll be baking them later?
Because sometimes with bigger scallops
they could still be uncooked
on the inside.
Unless you're going to eat the scallops
"black and blue".
Black and blue is slightly more cooked
than rare, right?
Yes, that's when the scallop
is still raw inside.
It is seared black on the outside
but raw and blue on the inside.
We're going to make the sauce
for the scallops.
First, get 50g of jalapeno chilli sauce.
What? What sauce?
Leonardo sauce, 50g.
-What's it called?
-It's "jalapeno".
Jalapeno.
Jalapeno.
Followed by 20g of cashew milk
and 10g of Thai basil oil.
-Sure, 10g.
-OK, 10g.
Mix it gently.
I think maybe we need to add
a teaspoon of fish sauce.
I have prepared a small jug for you.
Pour the sauce into this jug.
OK, moving on to the scallops...
Add salt and pepper.
Salt and pepper.
On both sides.
Just one scallop for now.
Do you know why we're only doing one?
-Why?
-Because we're saving the rest
for our dinner outdoors later.
So we're doing just one
now to see how it tastes?
We have to prep
the scallop by removing this.
See? At the whitish area.
Yes, pull that out.
OK, I've pulled it out.
Chef, the oven has beeped.
The meat's ready. You can take it out.
Mark, put the scallop by the oil.
High heat, please.
-High heat.
-High heat, got it.
Put some cucumber
cubes in the scallop shell
followed by grape seaweed.
OK.
Let me see.
OK. You can place it
close to the foie gras.
Next, a finger lime.
OK.
Cut it in half.
Place the scallop on the cucumber cubes.
Place the scallop on the cucumber.
Take a spoon of salmon roe
and pile them on the scallop.
Followed by a dash of finger lime juice.
Squeeze it.
Place some lime pulp on the salmon roe.
Now for the plating.
Looks great.
Serve with some sauce
poured on the side of the scallop.
Plating the steak
can be a little tricky.
Will you be OK with it?
It's fine, Chef.
I can do it.
OK, let's continue.
Is it really that hard?
Just watch.
Babe!
-Wait... what?
-He did the letter "C".
I wasn't looking, Chef.
OK, again.
It's a work of art.
Babe, you must be confident.
Just do it your style.
Let me grab a napkin, just in case.
-It's OK.
-It's OK...
Just go for it.
This is OK.
OK, first the meat
and then some nasturtium leaves.
A pinch of smoked salt.
Smoked salt
Then, the caviar.
Caviar
Red wine sauce.
Pour just a little over the meat.
And the truffle.
Yes, grate it.
Watch your fingers.
I'm getting excited.
Baby, give me a bite of it too.
We have died and gone to heaven.
It's really good!
-Too much sauce?
-Not at all. Trust me.
Don't listen to anyone
who says otherwise.
It's your first time trying the sauce.
How is it?
-How is it?
-Better than I expected.
I wouldn't eat this if we were having it
with our usual Thai spicy seafood sauce.
I don't take seafood with that sauce.
I've only had seafood with soy sauce.
How is the food
that Kim and Mark cooked?
Amazing!
Is it really that good?
Have it first, babe.
What do you think, Mark?
Yeah, more please.
More.
I'm in tears.
I've never made steak this good before.
Before we say goodbye, Chef
our show will be making a donation
-to an organisation.
-OK.
You get to choose the organisation
to receive this donation.
I'd like the donation to go to
the Foundation of Child Development.
I want all children to have
the chance to gain knowledge
and have a good education
so they can have a brighter future.
If anyone wants to support this cause
please donate to this foundation.
Thank you very much, Chef.
We rejoice in your merit.
Have a lovely evening ahead.
Thank you very much.
-Are you ready?
-Yes, I'm ready.
-Just in time!
-Let me take a picture.
Welcome.
Oh my god.
We're having the scallop first.
The steak is coming up next.
I'm serving one dish at a time.
I'll serve our guests first, babe.
-Thank you so much.
-Sure.
Wait a second. Let me take a picture.
Whirl it.
It's really good.
This is so good, for real.
Oh my god.
Although we've tasted it earlier
I'm still blown away by how good it is.