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Blachan to us, even to the Eurasians, this is our MSG.

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Seriously.

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But you don't lose your hair.

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You don't lose your hair. You gain weight.

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Well that's better than losing your hair.

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It's better for you to look fat than to look bald.

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We all have a relationship with food.

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Ever since the day we were born, every human being has a relationship with food.

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It's either you eat to live or live to eat.

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And you know, for a fact, there are a lot of us who really live to eat sometimes because we really love food so much.

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But this particular guest of mine I've got in the studio, she is, I don't know, I've got to find out.

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Does she eat to live or live to eat?

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Because at the end of the day, she makes sure that you have a great time eating.

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And we've had, in this particular season on the I Love My Job series,

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the world's youngest chef award winner,

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and for the first time a Singaporean actually won that, and an Asian chef, Ian Tan, he was here.

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But that's really fine dining.

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Today I have someone also in fine dining, but specializing in private home fine dining with Peranakan cuisine.

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And Peranakan cuisine is like, whoa, the bomb.

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I have with me in studio Bibi Lili. Welcome to the show Bibi Lili.

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Hey, thanks Chris.

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No, thank you for being here.

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I want to ask you why Peranakan?

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First of all, let's tell us, tell everybody, what is Peranakan cuisine?

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What is Peranakan cuisine?

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Actually, I think it's important to know what is Peranakan.

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Yeah, let's go there.

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Right?

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So Peranakan itself, we are considered the straights-

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Straights-born.

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Yeah, the straights-born, right? Locally born.

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So we are usually the traders from China or even from India.

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And then they come through the straights of Malacca and even like Penang area.

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And then they settle down.

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And intermarried.

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And intermarried. And then there's a fusion of culture and food and ingredients and stuff like that.

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And that's how the Peranakan cuisine comes about.

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Right. So like the Indian version, they got the Chetti Malacans.

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Yeah, you got the Chetti Malacans.

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Right there, we also got Peranakans.

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Exactly. Exactly. Then you have the Chinese one.

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So I think more people are more familiar or they tend to regard the Peranakans as the straights-Chinese.

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But we also have the Chetti Malacans.

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Sure. I am Eurasian. But I'm raised Peranakan.

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My mom is pure Peranakan.

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And I've been raised on Peranakan cuisine.

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And I'm hoping the opportunity to really bring this out into the open.

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And also to bring Peranakan culture and Peranakan cuisine out to the open.

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But this is the I Love My Job series.

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So it will also be interesting for people to know how someone like you have transitioned into what you do today.

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But before we go there, what's your earliest memory where food is concerned?

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My earliest, earliest memory.

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Yeah. You and your relationship with food.

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Okay. Actually my mom said I'm a very fussy kid.

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Like I would only eat chicken rice, white chicken.

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Which is just the chicken thigh and cannot be chopped.

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Cannot be chopped.

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Yeah. I must like rip it off like that.

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Talk about fine dining man. Okay.

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And fishball noodle.

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But I always have to have it with Tan Hun.

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And I always said only fishball with rubber band.

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That's what I always used to call it.

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That's the transparent rubber band.

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Yeah. The transparent rubber band.

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Okay.

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And after that, I think slowly, you know, I love prata and chicken wing.

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And then going out, you know, every time you walk home, you can smell the food that your grandmother is cooking.

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And there's always something very easy for the kids.

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Right.

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You know, and it's always like corned beef or something like that.

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But that's okay. That's your relationship with food.

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So that's my relationship.

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As a consumer, like many of us, right?

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Yes. Yes. Yes. Yes.

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Is anybody out there on a freaking planet?

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But the point is, is that-

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When did I start cooking?

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In the kitchen.

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Ah.

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Was there an influence for you?

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Definitely. Okay.

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So I tell this to all my guests who comes to my house for private dining.

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Okay.

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Like how I started cooking.

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Right.

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Is I was very naughty girl.

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I didn't do well with my studies.

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Okay.

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I don't like to study.

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Right.

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Okay. But I like to hang around in the kitchen.

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I mean, I mean, actually.

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Okay. Okay. Okay. Okay.

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I mean, it's a normal kid, right?

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Yeah.

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I mean, like me, I mean, I can't say I love to study.

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I mean, who the hell does that?

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Okay.

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There are those who do.

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Yeah. Yeah. Yeah.

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Fine. Fine. There are those who do.

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But I mean, most kids who would say that would say,

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I wouldn't be hanging around the freaking kitchen.

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They'd be somewhere gallivanting or something.

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Going to watch a movie or something.

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I'm not allowed to gallivant at five years old.

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Okay. You're going as far back as five.

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Okay.

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But you know, like in a very typical Peranakan household,

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it's not like one, my grandma is the one who does most of the cooking.

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Okay.

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Okay. My mom is the one who helps out.

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Right.

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Right. But it's not, but because like back then,

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family are like, you have different aunties that comes together

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and each one bring their own specialty dish.

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Right. But there's also a time when they gather in the kitchen

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and they gossip.

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Okay.

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Right.

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So typical Peranakan style.

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Very typical, right?

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So you talk about this neighbor, that neighbor, whatever.

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And all the gossip comes out.

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Yeah. All the gossip comes out.

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But I mean, me, I mean, being five years old,

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I have no idea what they're talking about,

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but I love being there because you hear the different noises,

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the energy, you smell the different stuff.

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And of course, if you're just sitting there not doing anything,

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they'll make you do work.

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Right. But when Peranakans cook in the kitchen,

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there's this thing we always say,

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the wangyi, the fragrance, the cooking fragrance.

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And it's so marvelous, isn't it?

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Yes.

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Even if it's a mishmash of different dishes being cooked at the same time,

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that fragrance, that wangyi is so amazing.

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Yeah. And you know, talking about wangyi,

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it brings back that memory.

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You know, like, and I find that you don't get that now anymore.

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Like, you know, when you come home from school,

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you walk past the neighbor's house and then you smell the food.

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Right.

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And then you know, oh, it's dinner time because the smell,

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not everyone's cooking, you know.

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You don't get that anymore.

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Really?

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Don't you find that?

151
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Well, I don't know, man. In my neighborhood, I do.

152
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Oh.

153
00:06:36,040 --> 00:06:38,040
I mean, I got great neighbors. I've got Malay neighbors.

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Wonderful.

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And sometimes when they cook dinner, right,

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I tell you, I come back home, I go, oh, mm.

157
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What they're having, man.

158
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I mean, there's still this thing, you know, I mean, Malay homes.

159
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Malay homes.

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Yes. Yes.

161
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Well, of course, my mom's household,

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when I used to live with her, you know, before I got married,

163
00:06:55,040 --> 00:06:58,040
coming back home, it's like, oh, wow, the smell.

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Right.

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00:06:59,040 --> 00:07:02,040
On Saturday, on Saturdays, especially when you're at home

166
00:07:02,040 --> 00:07:05,040
and you're in school, right, you know, school on that day,

167
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as a kid, you know, or even throughout my teens,

168
00:07:08,040 --> 00:07:10,040
and you can see mom is preparing something in the kitchen

169
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and is driving me up the wall, man.

170
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And just that simple fried fish with turmeric and your high wha.

171
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And all you can think about is, eh, garing, not the fish.

172
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Is it crispy? Like garing means crispy.

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Yeah.

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00:07:24,040 --> 00:07:26,040
And yeah, it's so marvelous.

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So, okay, you started in the kitchen.

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There were a lot of BBs around, I suppose.

177
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Yes. Yes. Yes.

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Your grandma, your mom, and probably some other ladies as well.

179
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Yes, correct.

180
00:07:35,040 --> 00:07:36,040
Okay. Okay.

181
00:07:36,040 --> 00:07:37,040
And I think that's how it all started.

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00:07:37,040 --> 00:07:39,040
And then you started what, prepping in the kitchen and stuff.

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00:07:39,040 --> 00:07:41,040
Yeah, they gave me the tumbuk.

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It's like, do your work.

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Yeah, yeah, yeah, yeah, yeah.

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00:07:45,040 --> 00:07:46,040
Which brings me to this part here.

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I mean, there's a reason why I've got this T-shirt on.

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00:07:49,040 --> 00:07:52,040
It says, Belacan Gila.

189
00:07:52,040 --> 00:07:54,040
Hey, I want this T-shirt.

190
00:07:54,040 --> 00:07:58,040
Well, actually someone gave it to me, actually.

191
00:07:58,040 --> 00:07:59,040
It's very, it's very...

192
00:07:59,040 --> 00:08:01,040
I've got to go find out where that person got this from.

193
00:08:01,040 --> 00:08:03,040
Yeah, it's pretty comfortable too, this T-shirt.

194
00:08:03,040 --> 00:08:05,040
But Belacan Gila, let's talk about Belacan.

195
00:08:05,040 --> 00:08:14,040
Belacan, according to my late dad, my late dad said the English name for Belacan is Malacan cheese.

196
00:08:14,040 --> 00:08:18,040
Actually, there's Belacan not just in the Malacca.

197
00:08:18,040 --> 00:08:22,040
It's like, Southeast Asia itself has their own version of Belacan.

198
00:08:22,040 --> 00:08:23,040
Okay.

199
00:08:23,040 --> 00:08:27,040
Yeah, but yes, we do, you can pretty much call it cheese.

200
00:08:27,040 --> 00:08:32,040
But every time people go to Malacca, I mean, look, I remember even, you know, for Peranakans, right?

201
00:08:32,040 --> 00:08:36,040
If someone says, hey, besok gua ma pergi Belacan.

202
00:08:36,040 --> 00:08:38,040
That means tomorrow I'm going to Malacca, right?

203
00:08:38,040 --> 00:08:41,040
And they'll say, hey, boleh beli Belacan.

204
00:08:41,040 --> 00:08:42,040
Yeah.

205
00:08:42,040 --> 00:08:43,040
Okay.

206
00:08:43,040 --> 00:08:45,040
So ask them to buy Belacan back for them, right?

207
00:08:45,040 --> 00:08:48,040
So Malacca is still the go-to place for Belacan.

208
00:08:48,040 --> 00:08:51,040
Where else in Southeast Asia do we find Belacan?

209
00:08:51,040 --> 00:08:55,040
You can definitely, well, good question.

210
00:08:55,040 --> 00:08:58,040
I mean, a lot of it comes from Indonesia as well now and from Penang as well.

211
00:08:58,040 --> 00:08:59,040
Okay.

212
00:08:59,040 --> 00:09:03,040
And then if you go to Thailand, there's a lot of Belacan there too as well.

213
00:09:03,040 --> 00:09:08,040
But of course they call it Kapi, you know, G-A-P-I or K-A-P-I.

214
00:09:08,040 --> 00:09:10,040
Right.

215
00:09:10,040 --> 00:09:16,040
Yeah. But we all have very similar ingredients.

216
00:09:16,040 --> 00:09:22,040
Yeah. But for the Peranakan people, I mean, for people in Peranakan households,

217
00:09:22,040 --> 00:09:26,040
it is unheard of to have rice without any Belacan, man.

218
00:09:26,040 --> 00:09:28,040
The sambal Belacan, yeah, you need to have it.

219
00:09:28,040 --> 00:09:30,040
Like, I think my fridge is filled with-

220
00:09:30,040 --> 00:09:32,040
Well, you were so specific about that.

221
00:09:32,040 --> 00:09:34,040
I said Belacan and you said sambal Belacan.

222
00:09:34,040 --> 00:09:36,040
You were correcting me basically.

223
00:09:36,040 --> 00:09:38,040
So, okay, fuck me.

224
00:09:38,040 --> 00:09:40,040
Chris, you got school.

225
00:09:40,040 --> 00:09:42,040
So it is about, it is called sambal Belacan.

226
00:09:42,040 --> 00:09:43,040
Yeah.

227
00:09:43,040 --> 00:09:45,040
Okay, okay. Fair.

228
00:09:45,040 --> 00:09:47,040
Fair point. And it becomes sambal Belacan.

229
00:09:47,040 --> 00:09:50,040
How? We have the mortar and pestle.

230
00:09:50,040 --> 00:09:51,040
Yeah.

231
00:09:51,040 --> 00:09:52,040
Right. We call it tumbo.

232
00:09:52,040 --> 00:09:53,040
Yeah.

233
00:09:53,040 --> 00:09:58,040
And then there's this part where you pound it and you throw salt in it and then you squeeze lime in it.

234
00:09:58,040 --> 00:09:59,040
Yeah.

235
00:09:59,040 --> 00:10:00,040
And then you add some chili in it.

236
00:10:00,040 --> 00:10:01,040
Yeah.

237
00:10:01,040 --> 00:10:02,040
And then you pound it.

238
00:10:02,040 --> 00:10:05,040
Then there's the other version where people don't have much time or a younger modern generation,

239
00:10:05,040 --> 00:10:09,040
I would think, would have a blender and they chuck it all in the blender.

240
00:10:09,040 --> 00:10:15,040
Now between the two, because I'm Belacan Gila, which I know which one I like.

241
00:10:15,040 --> 00:10:27,040
But since you are the expert here on this cuisine, just tell us which would be the ideal kind of Belacan, sambal Belacan to have on our dishes.

242
00:10:27,040 --> 00:10:29,040
You mean between the tumbo and the blender?

243
00:10:29,040 --> 00:10:31,040
Yeah, between the tumbo and the blender.

244
00:10:31,040 --> 00:10:36,040
I think anyone who loves their sambal Belacan, we say the tumbo one is the best, right?

245
00:10:36,040 --> 00:10:37,040
Right.

246
00:10:37,040 --> 00:10:43,040
But in reality, ideally to make it conveniently is with the blender.

247
00:10:43,040 --> 00:10:45,040
Yeah, well sure. Ideally.

248
00:10:45,040 --> 00:10:46,040
But in terms of taste profile.

249
00:10:46,040 --> 00:10:51,040
But you want taste profile, then it's definitely the tumbo. Okay?

250
00:10:51,040 --> 00:10:55,040
Because I know you're going to ask why, right?

251
00:10:55,040 --> 00:10:59,040
I wonder how she do. I'm going to ask why.

252
00:10:59,040 --> 00:11:00,040
Obviously.

253
00:11:00,040 --> 00:11:09,040
I mean, if you think about it, when you're smashing the ingredients, like every single ingredient, we don't put everything into one vessel and you start pounding away.

254
00:11:09,040 --> 00:11:11,040
You put one ingredient after another.

255
00:11:11,040 --> 00:11:12,040
Right.

256
00:11:12,040 --> 00:11:15,040
So you put in like the lime leaf and you whack it.

257
00:11:15,040 --> 00:11:25,040
And when you whack it and it's grinding on the stone, you're actually releasing the natural aroma, the essential oil of the lime and everything.

258
00:11:25,040 --> 00:11:26,040
Essential oil, is that?

259
00:11:26,040 --> 00:11:27,040
Yeah, it is.

260
00:11:27,040 --> 00:11:32,040
But when you blend it, but blending it doesn't, I mean, okay, what's the difference?

261
00:11:32,040 --> 00:11:37,040
You pound it, sure, I can understand logically. Oils will come out.

262
00:11:37,040 --> 00:11:38,040
You can smell it.

263
00:11:38,040 --> 00:11:40,040
But when you blend it, doesn't the oils come out too?

264
00:11:40,040 --> 00:11:44,040
It's cutting it. So you're actually releasing liquid, like water.

265
00:11:44,040 --> 00:11:48,040
So you'll find that when you blend, it's more watery.

266
00:11:48,040 --> 00:11:51,040
You know, the onion and everything is more watery.

267
00:11:51,040 --> 00:11:53,040
But when you pound, it's different.

268
00:11:53,040 --> 00:11:58,040
You release aroma. That's why when you smell the after, you can try.

269
00:11:58,040 --> 00:12:02,040
You blend with blender and you pound and you smell.

270
00:12:02,040 --> 00:12:04,040
There's a big difference.

271
00:12:04,040 --> 00:12:05,040
Really? Yeah.

272
00:12:05,040 --> 00:12:15,040
Okay. Now, the only difference I can sense in this is because now I know when I go to my neighborhood to char stall and I ask for blacchan,

273
00:12:15,040 --> 00:12:18,040
it comes out two ways.

274
00:12:18,040 --> 00:12:21,040
One, it is red, really red.

275
00:12:21,040 --> 00:12:23,040
Two, it's wet.

276
00:12:23,040 --> 00:12:26,040
Wait, bright red or dark red?

277
00:12:26,040 --> 00:12:30,040
Uh, bright, kind of dark red, but more to the bright side.

278
00:12:30,040 --> 00:12:32,040
And it's watery.

279
00:12:32,040 --> 00:12:34,040
Yeah. So that's blended.

280
00:12:34,040 --> 00:12:35,040
Yeah, it can be blended.

281
00:12:35,040 --> 00:12:37,040
And it's more chilly in that thing.

282
00:12:37,040 --> 00:12:38,040
Yeah, sometimes it's more chilly.

283
00:12:38,040 --> 00:12:46,040
So, okay, so it seems to me that the Chinese actually prefer to have their blacchan that way.

284
00:12:46,040 --> 00:12:48,040
I can't say whether it's safe to say that.

285
00:12:48,040 --> 00:12:49,040
No, I don't think so.

286
00:12:49,040 --> 00:12:51,040
I think it's a very, it's a perspective thing.

287
00:12:51,040 --> 00:12:56,040
I think like, if you're talking about you're going to eat at a zi char and then you get the blacchan,

288
00:12:56,040 --> 00:12:59,040
do you really think they made it themselves?

289
00:12:59,040 --> 00:13:00,040
No, they bought it.

290
00:13:00,040 --> 00:13:01,040
Yeah.

291
00:13:01,040 --> 00:13:02,040
So whoever bought it mass produced also must blend.

292
00:13:02,040 --> 00:13:06,040
So it comes from a mass produced central kitchen.

293
00:13:06,040 --> 00:13:09,040
So obviously the recipe and everything is a little different.

294
00:13:09,040 --> 00:13:10,040
Now she's making me look like a stupid idiot.

295
00:13:10,040 --> 00:13:11,040
Okay.

296
00:13:11,040 --> 00:13:12,040
Sure, sure, sure.

297
00:13:12,040 --> 00:13:17,040
But not to say that there's no good ones, there are really good ones out there.

298
00:13:17,040 --> 00:13:19,040
Okay.

299
00:13:19,040 --> 00:13:26,040
But when you want to talk about like really cooking at home, you know, the little things that matters,

300
00:13:26,040 --> 00:13:28,040
makes a difference.

301
00:13:28,040 --> 00:13:33,040
Yeah, because there's this, even in terms of texture, when you pound it, the texture is a lot better.

302
00:13:33,040 --> 00:13:37,040
I mean, it feels better on your palate, in your mouth, as you chew away.

303
00:13:37,040 --> 00:13:45,040
But Pahranakans believe that you should have more blacchan than you do, you know, chili.

304
00:13:45,040 --> 00:13:47,040
You must have the taste of the blacchan.

305
00:13:47,040 --> 00:13:48,040
You must have the taste of the blacchan.

306
00:13:48,040 --> 00:13:49,040
In sambal blacchan.

307
00:13:49,040 --> 00:13:51,040
But you cannot be too much.

308
00:13:51,040 --> 00:13:52,040
It has to be a balance.

309
00:13:52,040 --> 00:13:55,040
So, and I think every household is different.

310
00:13:55,040 --> 00:13:56,040
Okay.

311
00:13:56,040 --> 00:13:57,040
Right.

312
00:13:57,040 --> 00:13:58,040
Their preference.

313
00:13:58,040 --> 00:14:02,040
I have come across some people who make the sambal blacchan, they don't toast the blacchan.

314
00:14:02,040 --> 00:14:03,040
They don't must?

315
00:14:03,040 --> 00:14:04,040
They don't toast the blacchan.

316
00:14:04,040 --> 00:14:05,040
Okay.

317
00:14:05,040 --> 00:14:06,040
Okay.

318
00:14:06,040 --> 00:14:07,040
Because we always say we have to toast it.

319
00:14:07,040 --> 00:14:08,040
Yeah, yeah, yeah, yeah.

320
00:14:08,040 --> 00:14:09,040
Right?

321
00:14:09,040 --> 00:14:10,040
But they do it when they don't toast the blacchan.

322
00:14:10,040 --> 00:14:19,040
So it becomes like too strong and too smelly in that sense, you know.

323
00:14:19,040 --> 00:14:21,040
But when you toast it, it's still the smell.

324
00:14:21,040 --> 00:14:22,040
Yeah.

325
00:14:22,040 --> 00:14:23,040
But there's a very different aroma.

326
00:14:23,040 --> 00:14:27,040
So, you know, the thing about blacchan, we have so many.

327
00:14:27,040 --> 00:14:34,040
Blacchan to us, even to the Eurasians, you know, the cuisine, this is our MSG.

328
00:14:34,040 --> 00:14:35,040
Seriously.

329
00:14:35,040 --> 00:14:37,040
But you don't lose your hair.

330
00:14:37,040 --> 00:14:38,040
You don't lose your hair.

331
00:14:38,040 --> 00:14:41,040
You lose, you gain weight.

332
00:14:41,040 --> 00:14:43,040
Well, that's better than losing your hair.

333
00:14:43,040 --> 00:14:46,040
It's better for you to look fat than to look bald.

334
00:14:46,040 --> 00:14:47,040
Okay.

335
00:14:47,040 --> 00:14:48,040
Fine.

336
00:14:48,040 --> 00:14:49,040
You know, this is our flavoring.

337
00:14:49,040 --> 00:14:51,040
I don't just put it in my sambal.

338
00:14:51,040 --> 00:14:57,040
I put my, I put blacchan in almost all my dishes for taste profile, for my saltiness.

339
00:14:57,040 --> 00:14:59,040
I mean, come on, come on.

340
00:14:59,040 --> 00:15:05,040
If you are, I mean, you are definitely in private fine dining for Peranakan food.

341
00:15:05,040 --> 00:15:06,040
Private dining.

342
00:15:06,040 --> 00:15:07,040
Oh, sorry, sorry, sorry.

343
00:15:07,040 --> 00:15:08,040
I rephrased again.

344
00:15:08,040 --> 00:15:09,040
See, I can again.

345
00:15:09,040 --> 00:15:11,040
Private dining with Peranakan food.

346
00:15:11,040 --> 00:15:15,040
And if you have no blacchan, I tell you something, something is very wrong somewhere.

347
00:15:15,040 --> 00:15:16,040
Something is wrong.

348
00:15:16,040 --> 00:15:17,040
Okay.

349
00:15:17,040 --> 00:15:18,040
There has got to be blacchan.

350
00:15:18,040 --> 00:15:19,040
There has to be blacchan.

351
00:15:19,040 --> 00:15:23,040
So the different cultures, it seems that there are different styles of blacchan.

352
00:15:23,040 --> 00:15:29,040
The Peranakans, I've already mentioned, in my mom's household, she will always, you know,

353
00:15:29,040 --> 00:15:30,040
they say teguh.

354
00:15:30,040 --> 00:15:34,040
Teguh means she'll always like make a comment that's not so nice.

355
00:15:34,040 --> 00:15:40,040
Like, hey, blacchan, I tell you, we Peranakan, we eat blacchan, we must taste the blacchan,

356
00:15:40,040 --> 00:15:42,040
not the chili, okay.

357
00:15:42,040 --> 00:15:46,040
You go elsewhere, you always taste the chili, not so much the blacchan, okay.

358
00:15:46,040 --> 00:15:47,040
That's salah already.

359
00:15:47,040 --> 00:15:48,040
That's wrong.

360
00:15:48,040 --> 00:15:49,040
Wrong.

361
00:15:49,040 --> 00:15:50,040
Yeah.

362
00:15:50,040 --> 00:15:51,040
So yeah, yeah.

363
00:15:51,040 --> 00:15:53,040
I always, I always have that in my system.

364
00:15:53,040 --> 00:15:57,040
There's got to be more taste of the blacchan in your sambal blacchan.

365
00:15:57,040 --> 00:15:58,040
Then it would be, you should eat it with chili.

366
00:15:58,040 --> 00:15:59,040
Yeah, yeah.

367
00:15:59,040 --> 00:16:00,040
I have to taste it.

368
00:16:00,040 --> 00:16:01,040
But there needs to be a fine balance.

369
00:16:01,040 --> 00:16:02,040
It cannot be too much.

370
00:16:02,040 --> 00:16:04,040
You get what I mean?

371
00:16:04,040 --> 00:16:06,040
There needs to be a balance.

372
00:16:06,040 --> 00:16:10,040
No matter what I mean, like in any cuisine, any food that we have, there's got to be some

373
00:16:10,040 --> 00:16:11,040
kind of balance.

374
00:16:11,040 --> 00:16:12,040
We've got to strike somewhere, right?

375
00:16:12,040 --> 00:16:13,040
Yeah.

376
00:16:13,040 --> 00:16:16,040
But the Eurasians, how different do you think their blacchans are like?

377
00:16:16,040 --> 00:16:22,040
I think it's quite similar, but having said that, I think I have come across a few of

378
00:16:22,040 --> 00:16:23,040
their version.

379
00:16:23,040 --> 00:16:24,040
Right.

380
00:16:24,040 --> 00:16:27,040
I'm not saying every household has, does it that way, that they don't use fresh chili.

381
00:16:27,040 --> 00:16:29,040
They use dry chili.

382
00:16:29,040 --> 00:16:36,040
So I have come across where they use dry chili, the blacchan, you know, and then a little

383
00:16:36,040 --> 00:16:39,040
bit of the garam, the salt, and that's it.

384
00:16:39,040 --> 00:16:40,040
And just squeeze of lime.

385
00:16:40,040 --> 00:16:43,040
So that was interesting for me.

386
00:16:43,040 --> 00:16:46,040
But the taste is a little bit deeper.

387
00:16:46,040 --> 00:16:47,040
Right.

388
00:16:47,040 --> 00:16:48,040
Yeah, a little bit smokier.

389
00:16:48,040 --> 00:16:49,040
Smokier and deeper.

390
00:16:49,040 --> 00:16:54,040
I mean, all you Eurasian people, we are quite smoky.

391
00:16:54,040 --> 00:16:57,040
And we're quite deep too.

392
00:16:57,040 --> 00:17:03,040
All right, Sandra Galliston, who, you know, the founder of the person who started this

393
00:17:03,040 --> 00:17:05,040
wonderful thing called Eurasians International.

394
00:17:05,040 --> 00:17:07,040
Yes, yes, I'm part of that group.

395
00:17:07,040 --> 00:17:08,040
Oh, you're part of that group?

396
00:17:08,040 --> 00:17:09,040
I don't know what she's doing in that group.

397
00:17:09,040 --> 00:17:10,040
But anyway, it's okay.

398
00:17:10,040 --> 00:17:11,040
We are very nice people.

399
00:17:11,040 --> 00:17:14,040
No one's going to boot you out.

400
00:17:14,040 --> 00:17:20,040
But I'm also a Pranakan anyway, you know, so I have the, I enjoy all kinds of cultures,

401
00:17:20,040 --> 00:17:21,040
man.

402
00:17:21,040 --> 00:17:25,040
And so, you know, any Eurasian people out there, you know, starting out to you guys,

403
00:17:25,040 --> 00:17:29,040
including the Pranakan sellers, what you think, put a comment, let us know.

404
00:17:29,040 --> 00:17:30,040
Yeah.

405
00:17:30,040 --> 00:17:35,040
What you think would be the difference in your sambal belacan, you know, as opposed

406
00:17:35,040 --> 00:17:39,040
to maybe what we have just said so far.

407
00:17:39,040 --> 00:17:40,040
Okay.

408
00:17:40,040 --> 00:17:42,040
Let's just go past sambal belacan right now.

409
00:17:42,040 --> 00:17:43,040
Let's move on a little bit.

410
00:17:43,040 --> 00:17:48,040
You started British Kitchen and what we've got for you right now, we're going to flash

411
00:17:48,040 --> 00:17:49,040
it on the screen.

412
00:17:49,040 --> 00:17:50,040
Kai, can you put up that one?

413
00:17:50,040 --> 00:17:59,040
Okay, British Kitchen menu and, hello, hello, hello.

414
00:17:59,040 --> 00:18:00,040
That's the one.

415
00:18:00,040 --> 00:18:01,040
And there you go.

416
00:18:01,040 --> 00:18:02,040
Okay.

417
00:18:02,040 --> 00:18:03,040
Now this is your April menu.

418
00:18:03,040 --> 00:18:05,040
I'm pretty sure it's outdated at this time, kinda.

419
00:18:05,040 --> 00:18:06,040
Yup, it is.

420
00:18:06,040 --> 00:18:09,040
And as you can see- But it changes, it changes.

421
00:18:09,040 --> 00:18:11,040
It's not always a fixed menu.

422
00:18:11,040 --> 00:18:12,040
Okay.

423
00:18:12,040 --> 00:18:15,040
And I'm pretty glad to say that I took your prices out of that image as well.

424
00:18:15,040 --> 00:18:16,040
Thank you.

425
00:18:16,040 --> 00:18:19,040
I mean, I'm not going to- But I'm not an expensive guy.

426
00:18:19,040 --> 00:18:20,040
I'm very competitive.

427
00:18:20,040 --> 00:18:21,040
She's not expensive.

428
00:18:21,040 --> 00:18:25,040
It's just not very nice to be able to put your prices up, right?

429
00:18:25,040 --> 00:18:31,040
And that menu is out there and I see that you do also allow self-collection as well

430
00:18:31,040 --> 00:18:32,040
as delivery?

431
00:18:32,040 --> 00:18:33,040
Yes.

432
00:18:33,040 --> 00:18:34,040
So I work two ways.

433
00:18:34,040 --> 00:18:39,040
On days when I don't have private dining, I have what we call the tongpang menu or the

434
00:18:39,040 --> 00:18:40,040
tapau menu.

435
00:18:40,040 --> 00:18:41,040
Okay.

436
00:18:41,040 --> 00:18:42,040
Right?

437
00:18:42,040 --> 00:18:45,040
So these are people who just want to host at home and stuff like that and they just

438
00:18:45,040 --> 00:18:49,040
have smaller portions and just want to order a few dishes rather than a spread.

439
00:18:49,040 --> 00:18:50,040
Okay.

440
00:18:50,040 --> 00:18:56,040
So what happened is I'll cook for that day for whoever orders and then they will come

441
00:18:56,040 --> 00:19:01,040
to my place for self-collection or I'll just call for like lala moon for something and

442
00:19:01,040 --> 00:19:02,040
send it to them.

443
00:19:02,040 --> 00:19:04,040
But if you do something like this, right?

444
00:19:04,040 --> 00:19:08,040
And people call you like maybe on a daily basis or ask you to try to place orders?

445
00:19:08,040 --> 00:19:10,040
No, it has to be like a few days in advance.

446
00:19:10,040 --> 00:19:12,040
So you've got to take advance orders.

447
00:19:12,040 --> 00:19:13,040
Yeah, it's all advance orders.

448
00:19:13,040 --> 00:19:18,040
Because you know, Peranakan culture is such that everything is so finely detailed, not

449
00:19:18,040 --> 00:19:21,040
just in terms of its cuisine, but everything that we have basically.

450
00:19:21,040 --> 00:19:22,040
Yeah.

451
00:19:22,040 --> 00:19:23,040
Yeah.

452
00:19:23,040 --> 00:19:29,040
I mean, if we look at Peranakan culture, when we talk about things like as simple as the

453
00:19:29,040 --> 00:19:33,040
outfits, even the sarong kabaya, and then you've got to have the croissant, right?

454
00:19:33,040 --> 00:19:34,040
Yeah.

455
00:19:34,040 --> 00:19:39,040
And it's also intricate, you know, including the jewelry they wear is intan, it's gold

456
00:19:39,040 --> 00:19:45,040
wavings, but there's a craftsmanship in, you know, in crafting designs on these things.

457
00:19:45,040 --> 00:19:53,040
It's always so fine and kasut manik, the beaded sandals and the designs on it and how tiny

458
00:19:53,040 --> 00:19:55,040
and intricate it would be.

459
00:19:55,040 --> 00:19:56,040
Very intricate.

460
00:19:56,040 --> 00:19:59,040
Very, very intricate little beads that you sew into a fat sheet of cloth.

461
00:19:59,040 --> 00:20:02,040
My mom used to do that for some time.

462
00:20:02,040 --> 00:20:04,040
She did very good.

463
00:20:04,040 --> 00:20:08,040
She has done very, very good kasut manik potong and all that.

464
00:20:08,040 --> 00:20:09,040
Wow.

465
00:20:09,040 --> 00:20:13,040
Until we told her to tell her to stop because she was losing eyesight, man.

466
00:20:13,040 --> 00:20:15,040
That's a long time ago.

467
00:20:15,040 --> 00:20:21,040
So it's everything to me in Peranakan culture is they're just so into the details and cooking.

468
00:20:21,040 --> 00:20:23,040
I mean, fuck that.

469
00:20:23,040 --> 00:20:25,040
We talk about cooking.

470
00:20:25,040 --> 00:20:29,040
I mean, Peranakan dishes is so finite in terms of, you know, hey, we're going to put this

471
00:20:29,040 --> 00:20:31,040
in there, we're going to put that in there, we're going to put that in there, we're going

472
00:20:31,040 --> 00:20:34,040
to put this, you know, and the preparation time.

473
00:20:34,040 --> 00:20:37,040
So when you take orders like that, it got to be advanced.

474
00:20:37,040 --> 00:20:38,040
Yes, it has to be advanced.

475
00:20:38,040 --> 00:20:39,040
It's got to be a killer, man.

476
00:20:39,040 --> 00:20:40,040
You're doing all these things.

477
00:20:40,040 --> 00:20:41,040
Yeah.

478
00:20:41,040 --> 00:20:42,040
And then you're doing it yourself.

479
00:20:42,040 --> 00:20:43,040
Yeah, I'm doing it myself.

480
00:20:43,040 --> 00:20:48,040
So you can imagine like my menu just now you saw is probably about eight or nine dishes.

481
00:20:48,040 --> 00:20:50,040
Yeah, that's quite a lot actually.

482
00:20:50,040 --> 00:20:52,040
So I'm actually doing this all on my own.

483
00:20:52,040 --> 00:20:54,040
Oh, fuck me.

484
00:20:54,040 --> 00:20:56,040
You must be a bit local.

485
00:20:56,040 --> 00:20:57,040
Quite local.

486
00:20:57,040 --> 00:20:59,040
Yeah, I'm not a bit okay.

487
00:20:59,040 --> 00:21:00,040
Quite local.

488
00:21:00,040 --> 00:21:01,040
Not a bit local.

489
00:21:01,040 --> 00:21:02,040
Quite local.

490
00:21:02,040 --> 00:21:09,040
Yeah, I mean, since we're talking about details, I know for a fact, because my poor mom and

491
00:21:09,040 --> 00:21:15,040
my goodness, we cannot do without this, especially during our Chinese New Year.

492
00:21:15,040 --> 00:21:17,040
Sometimes she goes extra distance.

493
00:21:17,040 --> 00:21:20,040
She makes sure that we have it during Christmas as well as Chinese New Year.

494
00:21:20,040 --> 00:21:23,040
And that would be, can't get rid of the flash, those buggers up.

495
00:21:23,040 --> 00:21:24,040
Buakalua.

496
00:21:24,040 --> 00:21:25,040
Yes.

497
00:21:25,040 --> 00:21:26,040
Yeah.

498
00:21:26,040 --> 00:21:27,040
Here we go.

499
00:21:27,040 --> 00:21:29,040
Leave that picture there.

500
00:21:29,040 --> 00:21:34,040
Now, Buakalua, can you tell everyone here for the uninitiated, poor thing, you people

501
00:21:34,040 --> 00:21:38,040
don't know what the hell you've just missed or you've been missing, man.

502
00:21:38,040 --> 00:21:42,040
Buakalua, can you tell everyone what is Buakalua?

503
00:21:42,040 --> 00:21:43,040
Okay.

504
00:21:43,040 --> 00:21:48,040
So this is the Queen essential dish for the Eurasians and the Peranakan.

505
00:21:48,040 --> 00:21:49,040
Hell yeah.

506
00:21:49,040 --> 00:21:55,040
Like we need it on every single table and we will compare it to every single family

507
00:21:55,040 --> 00:21:56,040
or every restaurant that we visit.

508
00:21:56,040 --> 00:21:57,040
Oh yeah, we'll compare like shit.

509
00:21:57,040 --> 00:21:59,040
We are so judgmental, I tell you.

510
00:21:59,040 --> 00:22:00,040
Terrible, man.

511
00:22:00,040 --> 00:22:01,040
Terrible.

512
00:22:01,040 --> 00:22:04,040
The minute we sit down, the food comes, we already look at it.

513
00:22:04,040 --> 00:22:06,040
All the pops going through.

514
00:22:06,040 --> 00:22:07,040
Like, hmm, look at the texture.

515
00:22:07,040 --> 00:22:09,040
I go to any Peranakan house, they say, oh, go Buakalua.

516
00:22:09,040 --> 00:22:11,040
Oh, thank you so very much, Buakalua.

517
00:22:11,040 --> 00:22:14,040
Then we're like, why is this one so red?

518
00:22:14,040 --> 00:22:16,040
Why is this one so black?

519
00:22:16,040 --> 00:22:18,040
Why is this one so much oil?

520
00:22:18,040 --> 00:22:19,040
Yeah, man.

521
00:22:19,040 --> 00:22:20,040
I mean, okay.

522
00:22:20,040 --> 00:22:25,040
So can you tell everyone what is this thing, Buakalua?

523
00:22:25,040 --> 00:22:27,040
Okay, so this is a black nut.

524
00:22:27,040 --> 00:22:32,040
I'll call it our black go or our black truffle of Southeast Asia.

525
00:22:32,040 --> 00:22:34,040
Oh, black truffle, man.

526
00:22:34,040 --> 00:22:37,040
I'd rather have this anytime, okay.

527
00:22:37,040 --> 00:22:40,040
So the flavor is a little quite earthy.

528
00:22:40,040 --> 00:22:41,040
Earthy?

529
00:22:41,040 --> 00:22:42,040
Yeah.

530
00:22:42,040 --> 00:22:44,040
That's one way of describing it.

531
00:22:44,040 --> 00:22:45,040
I never thought of it that way.

532
00:22:45,040 --> 00:22:48,040
I find it's the texture a bit pate-ish, a bit earthy.

533
00:22:48,040 --> 00:22:49,040
Yeah, yeah, yeah.

534
00:22:49,040 --> 00:22:50,040
You're right.

535
00:22:50,040 --> 00:22:51,040
You're right.

536
00:22:51,040 --> 00:22:55,040
But this is actually a poisonous nut.

537
00:22:55,040 --> 00:22:58,040
It's a seed from a plant.

538
00:22:58,040 --> 00:23:01,040
And I cannot pronounce the name.

539
00:23:01,040 --> 00:23:06,040
So maybe Kai, you want to Google what fruit does this come from?

540
00:23:06,040 --> 00:23:09,040
Well, that was a very fast Google, Kai.

541
00:23:09,040 --> 00:23:10,040
Okay.

542
00:23:10,040 --> 00:23:12,040
I think he was Googling also.

543
00:23:12,040 --> 00:23:13,040
Like what is this?

544
00:23:13,040 --> 00:23:14,040
I never eat before.

545
00:23:14,040 --> 00:23:16,040
Panjim adule tree.

546
00:23:16,040 --> 00:23:18,040
What the flying, what the hell?

547
00:23:18,040 --> 00:23:20,040
Kai, can you pronounce that shit?

548
00:23:20,040 --> 00:23:21,040
Nope.

549
00:23:21,040 --> 00:23:24,040
No, I know there's a Malay word for it.

550
00:23:24,040 --> 00:23:26,040
Kai, what's the Malay word for it, Kai?

551
00:23:26,040 --> 00:23:28,040
I don't think you should ask me.

552
00:23:28,040 --> 00:23:30,040
I'm not an official Malay.

553
00:23:30,040 --> 00:23:32,040
Oh my goodness, man.

554
00:23:32,040 --> 00:23:33,040
Okay.

555
00:23:33,040 --> 00:23:35,040
So anyway, okay.

556
00:23:35,040 --> 00:23:39,040
So whenever I tell this story to my customers, right, that's something that astounds me.

557
00:23:39,040 --> 00:23:41,040
This nut is known to be poisonous.

558
00:23:41,040 --> 00:23:44,040
It has the seed itself is poisonous.

559
00:23:44,040 --> 00:23:45,040
It has cyanide.

560
00:23:45,040 --> 00:23:47,040
So my mom's been trying to poison me for a long time.

561
00:23:47,040 --> 00:23:55,040
But somehow they already cracked the code of how to leech out the poison and make it edible, right?

562
00:23:55,040 --> 00:23:56,040
Right.

563
00:23:56,040 --> 00:23:58,040
And I always wonder how did they even find this out?

564
00:23:58,040 --> 00:23:59,040
Okay.

565
00:23:59,040 --> 00:24:00,040
Okay.

566
00:24:00,040 --> 00:24:03,040
So the ones that we get in Singapore are usually from Indonesia.

567
00:24:03,040 --> 00:24:04,040
Right.

568
00:24:04,040 --> 00:24:10,040
And what they do is that they actually boil it and then they keep it in ashes or underground

569
00:24:10,040 --> 00:24:16,040
for about 40 days or two months or something for the fermentation process to go out of the water.

570
00:24:16,040 --> 00:24:20,040
And apparently the poison is leeched out already by then.

571
00:24:20,040 --> 00:24:25,040
So what we receive in Singapore, the nuts has already been processed.

572
00:24:25,040 --> 00:24:26,040
Right.

573
00:24:26,040 --> 00:24:31,040
But because it's in ashes and everything, right, I think it becomes very dirty.

574
00:24:31,040 --> 00:24:33,040
But also we continue cleaning it.

575
00:24:33,040 --> 00:24:35,040
And for different families, does it differently.

576
00:24:35,040 --> 00:24:40,040
Sometimes we do it for three days, some do it five days, some a week, some one month.

577
00:24:40,040 --> 00:24:41,040
Okay.

578
00:24:41,040 --> 00:24:45,040
They soak it in water and they change it every single day, twice a day.

579
00:24:45,040 --> 00:24:51,040
By the way, in the morning we'll wash it, we'll scrub it, and then we'll change the water.

580
00:24:51,040 --> 00:24:53,040
And then the evening we'll do it again.

581
00:24:53,040 --> 00:24:54,040
Yeah.

582
00:24:54,040 --> 00:25:01,040
We'll probably be sitting down or sitting down on a very low, low stool in a toilet with a bucket and then cleaning it.

583
00:25:01,040 --> 00:25:06,040
So this is like every day I'm going like, oh yeah, I've got buckler wad to do.

584
00:25:06,040 --> 00:25:07,040
So that is my errand.

585
00:25:07,040 --> 00:25:08,040
It's a pain in the ass.

586
00:25:08,040 --> 00:25:09,040
Damn painful.

587
00:25:09,040 --> 00:25:10,040
Right.

588
00:25:10,040 --> 00:25:16,040
So after doing, soaking it for five days or whatsoever, you let it dry in the sun for a bit.

589
00:25:16,040 --> 00:25:23,040
Then after that, you got to take your tumbo or in your scissors to whack the, there's a little mouth opening where the nut is.

590
00:25:23,040 --> 00:25:24,040
Right.

591
00:25:24,040 --> 00:25:25,040
Right.

592
00:25:25,040 --> 00:25:30,040
To open up, then you got to knock out the hard shell and take it and take out the meat inside.

593
00:25:30,040 --> 00:25:31,040
Right.

594
00:25:31,040 --> 00:25:39,040
Now, because of the fermentation process, there are times in the old days, if you buy a packet of 50 buckler wad, maybe 20 are spoiled.

595
00:25:39,040 --> 00:25:40,040
Yeah.

596
00:25:40,040 --> 00:25:42,040
So your ROI is not that great.

597
00:25:42,040 --> 00:25:43,040
Yeah.

598
00:25:43,040 --> 00:25:44,040
Yeah.

599
00:25:44,040 --> 00:25:45,040
So I think your mom would say.

600
00:25:45,040 --> 00:25:47,040
My mom used to complain about stuff like that.

601
00:25:47,040 --> 00:25:48,040
Yeah.

602
00:25:48,040 --> 00:25:49,040
Yeah.

603
00:25:49,040 --> 00:25:51,040
Like, you know, there are days when this year the buckler not so good.

604
00:25:51,040 --> 00:25:53,040
I'm going to tell you a complaint to the guy.

605
00:25:53,040 --> 00:25:57,040
You know, why is it that I buy so many from you, but so few I can cook.

606
00:25:57,040 --> 00:25:58,040
The rest are spoiled.

607
00:25:58,040 --> 00:25:59,040
Yeah, exactly.

608
00:25:59,040 --> 00:26:02,040
And you know, when you have the spoiled one, the whole house stinks.

609
00:26:02,040 --> 00:26:03,040
Stinks.

610
00:26:03,040 --> 00:26:04,040
Stinks.

611
00:26:04,040 --> 00:26:09,040
But nowadays, if you have a good supplier, your ROI is better.

612
00:26:09,040 --> 00:26:13,040
So you dig it out and every family does this differently.

613
00:26:13,040 --> 00:26:18,040
My grandma, she likes to like mash it.

614
00:26:18,040 --> 00:26:19,040
Right.

615
00:26:19,040 --> 00:26:21,040
And then mix it with minced meat and stuff it back in.

616
00:26:21,040 --> 00:26:22,040
Right.

617
00:26:22,040 --> 00:26:24,040
Which is quite typical actually for most households.

618
00:26:24,040 --> 00:26:26,040
You know, for more mileage, right?

619
00:26:26,040 --> 00:26:29,040
But for my style is no, it's pure buckler wad.

620
00:26:29,040 --> 00:26:32,040
So I'll dig it out, mash it and stuff it back in.

621
00:26:32,040 --> 00:26:33,040
Okay.

622
00:26:33,040 --> 00:26:34,040
But in fact, I'll overstuff it.

623
00:26:34,040 --> 00:26:36,040
So actually I have more than expected.

624
00:26:36,040 --> 00:26:38,040
And my gravy is rich, like gao gao.

625
00:26:38,040 --> 00:26:39,040
More best.

626
00:26:39,040 --> 00:26:42,040
Because I add some more meat, more of the buckler wad meat into the rempah.

627
00:26:42,040 --> 00:26:43,040
Best.

628
00:26:43,040 --> 00:26:44,040
Yeah.

629
00:26:44,040 --> 00:26:46,040
So that is like really rich.

630
00:26:46,040 --> 00:26:47,040
So yeah.

631
00:26:47,040 --> 00:26:49,040
Well, as I say, yes.

632
00:26:49,040 --> 00:26:56,040
So you cook it with either this ayam buckler wad with chicken or pork, right?

633
00:26:56,040 --> 00:26:57,040
Yeah.

634
00:26:57,040 --> 00:26:59,040
So I have different requests.

635
00:26:59,040 --> 00:27:01,040
Usually it's with chicken, right?

636
00:27:01,040 --> 00:27:04,040
But I do like yesterday actually.

637
00:27:04,040 --> 00:27:10,040
In fact, I have a Eurasian customer who went like, can you do it with Babi Kaki?

638
00:27:10,040 --> 00:27:11,040
What?

639
00:27:11,040 --> 00:27:12,040
Yeah.

640
00:27:12,040 --> 00:27:13,040
With pork trotter.

641
00:27:13,040 --> 00:27:14,040
My goodness.

642
00:27:14,040 --> 00:27:17,040
Always the Eurasian friend who called me will ask me for pork.

643
00:27:17,040 --> 00:27:18,040
Really?

644
00:27:18,040 --> 00:27:19,040
Yeah.

645
00:27:19,040 --> 00:27:20,040
They know I don't want chicken.

646
00:27:20,040 --> 00:27:23,040
So for them, maybe their buckler version, they prefer it with pork.

647
00:27:23,040 --> 00:27:24,040
They love it with pork.

648
00:27:24,040 --> 00:27:25,040
Yeah.

649
00:27:25,040 --> 00:27:26,040
I've never done it with pork.

650
00:27:26,040 --> 00:27:27,040
I've always been ayam buckler.

651
00:27:27,040 --> 00:27:29,040
Oh, but with pork, I tell you, it's so rich.

652
00:27:29,040 --> 00:27:30,040
Yeah.

653
00:27:30,040 --> 00:27:31,040
It's so rich, but it's so good.

654
00:27:31,040 --> 00:27:32,040
Yeah.

655
00:27:32,040 --> 00:27:35,040
Sounds like gout coming, man.

656
00:27:35,040 --> 00:27:36,040
Okay.

657
00:27:36,040 --> 00:27:40,040
So there's this thing, but you see the strange thing about me, don't get me wrong.

658
00:27:40,040 --> 00:27:42,040
I love ayam buckler.

659
00:27:42,040 --> 00:27:44,040
Not as much as my sister does.

660
00:27:44,040 --> 00:27:47,040
My sister goes gaga over buckler.

661
00:27:47,040 --> 00:27:48,040
My wife as well.

662
00:27:48,040 --> 00:27:52,040
But for me, I actually prefer the sambal buckler.

663
00:27:52,040 --> 00:27:55,040
The sambal itself with the buckler wad.

664
00:27:55,040 --> 00:27:57,040
You know, basically you de-shelled it.

665
00:27:57,040 --> 00:27:58,040
Yeah.

666
00:27:58,040 --> 00:27:59,040
And then you just keep it.

667
00:27:59,040 --> 00:28:00,040
I'll just boil up your rice.

668
00:28:00,040 --> 00:28:01,040
Yeah.

669
00:28:01,040 --> 00:28:03,040
You know, then you just imagine you put that, then you put my mother's kumri for that.

670
00:28:03,040 --> 00:28:04,040
No?

671
00:28:04,040 --> 00:28:07,040
I put buckler, then I put bachan, sambal bachan, then I gau.

672
00:28:07,040 --> 00:28:08,040
That's what I do.

673
00:28:08,040 --> 00:28:12,040
But she said you shouldn't, you should like, you know, have it separately.

674
00:28:12,040 --> 00:28:13,040
No la.

675
00:28:13,040 --> 00:28:16,040
For me, I had like, I think everyone has that ritual, right?

676
00:28:16,040 --> 00:28:20,040
It's like chicken rice, whether you put your dark sauce first, your ginger sauce.

677
00:28:20,040 --> 00:28:23,040
Your tau yu, then your ginger.

678
00:28:23,040 --> 00:28:29,040
So my way is I dig out all the meat, then I'll add a dollop of the sambal bachan, then I

679
00:28:29,040 --> 00:28:30,040
mix, mix, mix.

680
00:28:30,040 --> 00:28:31,040
Like, eat it right.

681
00:28:31,040 --> 00:28:32,040
Another la.

682
00:28:32,040 --> 00:28:33,040
Yeah, that was, I love it that way.

683
00:28:33,040 --> 00:28:34,040
No, no, no, best.

684
00:28:34,040 --> 00:28:36,040
Actually I prefer that because I'm lazy as shit, you know.

685
00:28:36,040 --> 00:28:40,040
You can see the amount of work, even from the, now that you've mentioned the story about

686
00:28:40,040 --> 00:28:45,040
how it's done from the plantation, where they try to, you know, leach out the cyanide

687
00:28:45,040 --> 00:28:49,040
in content inside the fruit, right, or the nut.

688
00:28:49,040 --> 00:28:54,040
And then the effort of doing that and it spends days.

689
00:28:54,040 --> 00:28:59,040
Then after that cleaning and damn thing, you know, soaking it and then cleaning it and

690
00:28:59,040 --> 00:29:02,040
then taking it out and cooking it, putting it back in the shell.

691
00:29:02,040 --> 00:29:07,040
And then when it comes to you on your plate and then you dig it out too, it's work la.

692
00:29:07,040 --> 00:29:08,040
It's a lot of work.

693
00:29:08,040 --> 00:29:09,040
It's a lot of freaking hard work man.

694
00:29:09,040 --> 00:29:10,040
It's a lot of work.

695
00:29:10,040 --> 00:29:13,040
So it's crazy, you know, when you walk in, when I don't want to go to a Paranakan restaurant

696
00:29:13,040 --> 00:29:16,040
because my mom is pure Paranakan.

697
00:29:16,040 --> 00:29:20,040
So when I, when my sister and I, we just go tak heran, you know.

698
00:29:20,040 --> 00:29:22,040
The term is to tak heran.

699
00:29:22,040 --> 00:29:23,040
It's so strange.

700
00:29:23,040 --> 00:29:25,040
We just, heran means strange.

701
00:29:25,040 --> 00:29:28,040
It's so strange man, because we know what we're getting.

702
00:29:28,040 --> 00:29:33,040
We know the quality that's needed at least by our own household standards, right?

703
00:29:33,040 --> 00:29:36,040
So, so we don't go to a Paranakan restaurant.

704
00:29:36,040 --> 00:29:41,040
And then when you order from a home chef or when you eat from someone's home, you know,

705
00:29:41,040 --> 00:29:44,040
you know, you know, that person is very generous, right?

706
00:29:44,040 --> 00:29:48,040
But if you eat at a restaurant, sometimes like, you know, so delicious.

707
00:29:48,040 --> 00:29:50,040
You end up with food, you end up like half failed.

708
00:29:50,040 --> 00:29:55,040
No, you know, you pay so much money for a small bowl of ayam buakulah.

709
00:29:55,040 --> 00:29:57,040
And then you probably have two.

710
00:29:57,040 --> 00:29:58,040
We call it two biji.

711
00:29:58,040 --> 00:29:59,040
Yeah.

712
00:29:59,040 --> 00:30:02,040
Two ni two biji of bloody buakulah inside.

713
00:30:02,040 --> 00:30:03,040
Were you kidding me?

714
00:30:03,040 --> 00:30:04,040
Small biji lah.

715
00:30:04,040 --> 00:30:07,040
But I go to my mom's place, right?

716
00:30:07,040 --> 00:30:09,040
We just talk about sambal buakulah alone.

717
00:30:09,040 --> 00:30:11,040
Ta apa weh, this high la.

718
00:30:11,040 --> 00:30:13,040
Fill up to the brim la.

719
00:30:13,040 --> 00:30:18,040
You know, all the work, the blood, sweat and tears that my mom puts in just to do that, right?

720
00:30:18,040 --> 00:30:21,040
Man, I mean, I mean, it comes to, to Paranakan cuisine.

721
00:30:21,040 --> 00:30:25,040
It says these days, I'm missing it.

722
00:30:25,040 --> 00:30:31,040
My mom had multiple strokes and in recent times, and I'm really missing the food.

723
00:30:31,040 --> 00:30:33,040
I can say, no problem.

724
00:30:33,040 --> 00:30:34,040
Don't worry.

725
00:30:34,040 --> 00:30:35,040
Knock into my mic anytime you're lying.

726
00:30:35,040 --> 00:30:37,040
It doesn't sound right.

727
00:30:37,040 --> 00:30:40,040
Okay.

728
00:30:40,040 --> 00:30:41,040
Moving on.

729
00:30:41,040 --> 00:30:51,040
Let's talk about, let's talk about moving from where you were working.

730
00:30:51,040 --> 00:30:56,040
And I know I met you decades ago when you were working for a catering company.

731
00:30:56,040 --> 00:30:57,040
Yeah, that's right.

732
00:30:57,040 --> 00:31:06,040
And then you decided to make the shift to what you're doing right now, which is private dining and all the Paranakan food.

733
00:31:06,040 --> 00:31:10,040
So why the transition?

734
00:31:10,040 --> 00:31:11,040
Wow.

735
00:31:11,040 --> 00:31:16,040
I think when I left employment, right?

736
00:31:16,040 --> 00:31:19,040
I was doing a lot of things.

737
00:31:19,040 --> 00:31:23,040
You know, I think I just trying to work things out.

738
00:31:23,040 --> 00:31:25,040
Like I had done events.

739
00:31:25,040 --> 00:31:29,040
I was in like real estate and all this, all these things, right?

740
00:31:29,040 --> 00:31:34,040
But never really stuck to it in a sense.

741
00:31:34,040 --> 00:31:41,040
But I think like food has like the work that I've done, even in events and stuff, I was even doing food events.

742
00:31:41,040 --> 00:31:45,040
So I think there's this commonality that I'm always around food, right?

743
00:31:45,040 --> 00:31:48,040
So basically you've always been like what?

744
00:31:48,040 --> 00:31:52,040
You're overweighted more in your career so far on FMB.

745
00:31:52,040 --> 00:31:53,040
Yeah, yeah.

746
00:31:53,040 --> 00:31:54,040
Okay.

747
00:31:54,040 --> 00:31:55,040
A lot, a lot more.

748
00:31:55,040 --> 00:31:57,040
And also I tend to cook a lot.

749
00:31:57,040 --> 00:31:59,040
I love cooking, right?

750
00:31:59,040 --> 00:32:02,040
And then I was, I always hosting friends and stuff.

751
00:32:02,040 --> 00:32:06,040
And I started private dining like 10 years ago.

752
00:32:06,040 --> 00:32:11,040
But back then, I wasn't really doing Paranakan.

753
00:32:11,040 --> 00:32:13,040
I was just doing whatever I know how to cook.

754
00:32:13,040 --> 00:32:15,040
Just tell me what were they, man?

755
00:32:15,040 --> 00:32:16,040
I don't know.

756
00:32:16,040 --> 00:32:19,040
I was like, I was doing like paella night.

757
00:32:19,040 --> 00:32:21,040
Yeah, things like this.

758
00:32:21,040 --> 00:32:22,040
Yeah.

759
00:32:22,040 --> 00:32:30,040
Then I was like trying to do like some silly fusion of like whimsical Paranakan food sort of thing.

760
00:32:30,040 --> 00:32:33,040
You know, like rendang tart or something.

761
00:32:33,040 --> 00:32:35,040
That sort of weird shit.

762
00:32:35,040 --> 00:32:39,040
It's not weird shit, you know, because you know what I was saying just now, right?

763
00:32:39,040 --> 00:32:43,040
One of my guests, Chef Ian Tan, the young guy, he is so wonderful.

764
00:32:43,040 --> 00:32:50,040
He actually created a dish for my podcast and called it the CHC salad.

765
00:32:50,040 --> 00:32:51,040
Okay.

766
00:32:51,040 --> 00:32:54,040
And he won based on a Paranakan dish that he fused.

767
00:32:54,040 --> 00:32:55,040
Oh, wow.

768
00:32:55,040 --> 00:32:56,040
Yeah.

769
00:32:56,040 --> 00:32:59,040
He won that and he beat everybody in Monaco.

770
00:32:59,040 --> 00:33:00,040
Wow.

771
00:33:00,040 --> 00:33:01,040
Yeah.

772
00:33:01,040 --> 00:33:02,040
Wonderful, really.

773
00:33:02,040 --> 00:33:09,040
And he, it's, I think Paranakan food, even for the uninitiated, once they try it for

774
00:33:09,040 --> 00:33:11,040
the first time, they're going to love it.

775
00:33:11,040 --> 00:33:13,040
The taste profiles are just exploding.

776
00:33:13,040 --> 00:33:15,040
Your flavor profiles exploding in your mouth.

777
00:33:15,040 --> 00:33:16,040
Exactly.

778
00:33:16,040 --> 00:33:20,040
And I think, you know, when you really look at Paranakan food, Paranakan food is like

779
00:33:20,040 --> 00:33:23,040
the creole of Southeast Asia.

780
00:33:23,040 --> 00:33:24,040
The creole?

781
00:33:24,040 --> 00:33:25,040
Yeah.

782
00:33:25,040 --> 00:33:26,040
Wow.

783
00:33:26,040 --> 00:33:27,040
You know?

784
00:33:27,040 --> 00:33:28,040
Wow.

785
00:33:28,040 --> 00:33:29,040
I'm not going to put it this way.

786
00:33:29,040 --> 00:33:30,040
Okay.

787
00:33:30,040 --> 00:33:31,040
Okay.

788
00:33:31,040 --> 00:33:32,040
That's interesting.

789
00:33:32,040 --> 00:33:33,040
I've never looked at it that way.

790
00:33:33,040 --> 00:33:37,700
So when you, again, coming back, you were working, you moved to this and I think social

791
00:33:37,700 --> 00:33:40,040
circles got you, you're cooking for social circles.

792
00:33:40,040 --> 00:33:41,040
I was cooking for social circles.

793
00:33:41,040 --> 00:33:42,040
I was cooking a lot.

794
00:33:42,040 --> 00:33:46,040
I was like trying different stuff just to see, you know, how this goes.

795
00:33:46,040 --> 00:33:50,040
And then, but it was really just because I enjoy hosting.

796
00:33:50,040 --> 00:33:54,040
It helped when back then I was renting this black and white house.

797
00:33:54,040 --> 00:33:56,040
So it was a perfect place.

798
00:33:56,040 --> 00:33:57,040
Oh, really?

799
00:33:57,040 --> 00:33:58,040
Yeah.

800
00:33:58,040 --> 00:33:59,040
It was a perfect place for hosting.

801
00:33:59,040 --> 00:34:00,040
Yeah.

802
00:34:00,040 --> 00:34:01,040
Yeah.

803
00:34:01,040 --> 00:34:02,040
So sure.

804
00:34:02,040 --> 00:34:03,040
Yeah.

805
00:34:03,040 --> 00:34:04,040
Then it came to a point that friends were bringing their own friends.

806
00:34:04,040 --> 00:34:11,040
And I'm like, well, but if I say, if I say, really if I say one, but at least there are

807
00:34:11,040 --> 00:34:16,040
a few people who are I say, I went like, I think we should start paying you.

808
00:34:16,040 --> 00:34:17,040
You think?

809
00:34:17,040 --> 00:34:18,040
Okay.

810
00:34:18,040 --> 00:34:21,040
And people started paying you.

811
00:34:21,040 --> 00:34:23,040
Then people started paying me.

812
00:34:23,040 --> 00:34:24,040
Okay.

813
00:34:24,040 --> 00:34:28,040
And I wanted to, but I didn't want to put a price to it because I wanted to know how

814
00:34:28,040 --> 00:34:29,040
good it is.

815
00:34:29,040 --> 00:34:30,040
So I said-

816
00:34:30,040 --> 00:34:32,040
So you didn't set your own value or let them set the value.

817
00:34:32,040 --> 00:34:33,040
Let them value me.

818
00:34:33,040 --> 00:34:34,040
Okay.

819
00:34:34,040 --> 00:34:35,040
Right.

820
00:34:35,040 --> 00:34:41,040
But as things moved along, I'm like, why am I trying to pursue cooking Ang Mo food?

821
00:34:41,040 --> 00:34:42,040
That's not me.

822
00:34:42,040 --> 00:34:43,040
Okay.

823
00:34:43,040 --> 00:34:44,040
You know what I mean?

824
00:34:44,040 --> 00:34:45,040
Like, who am I?

825
00:34:45,040 --> 00:34:47,040
What is it that really drove me to cooking?

826
00:34:47,040 --> 00:34:52,040
And I also remember like my first memory of how I was like really cooking Peranakan food

827
00:34:52,040 --> 00:34:54,040
was actually when I was living in Australia.

828
00:34:54,040 --> 00:34:55,040
Okay.

829
00:34:55,040 --> 00:34:56,040
Yeah.

830
00:34:56,040 --> 00:35:00,040
So when I was like living in Australia and back then, everything was IDD call.

831
00:35:00,040 --> 00:35:01,040
Remember that?

832
00:35:01,040 --> 00:35:02,040
Yeah.

833
00:35:02,040 --> 00:35:03,040
Freaking expensive.

834
00:35:03,040 --> 00:35:04,040
Freaking expensive.

835
00:35:04,040 --> 00:35:07,040
I used to call my mom, Hey mom, how you cook rendang?

836
00:35:07,040 --> 00:35:08,040
How you cook this?

837
00:35:08,040 --> 00:35:11,040
In Australia, Peranakan food, you're trying it out there.

838
00:35:11,040 --> 00:35:12,040
Because I was craving for it.

839
00:35:12,040 --> 00:35:13,040
Okay.

840
00:35:13,040 --> 00:35:14,040
Okay.

841
00:35:14,040 --> 00:35:15,040
Food is for yourself.

842
00:35:15,040 --> 00:35:16,040
Yeah.

843
00:35:16,040 --> 00:35:17,040
It was for myself, but of course I got housemaid, dorm mates and stuff.

844
00:35:17,040 --> 00:35:18,040
Right.

845
00:35:18,040 --> 00:35:19,040
Sure.

846
00:35:19,040 --> 00:35:20,040
You know?

847
00:35:20,040 --> 00:35:26,040
And I tell you my phone bill caused the flight going back to Singapore man.

848
00:35:26,040 --> 00:35:27,040
Oh my goodness.

849
00:35:27,040 --> 00:35:29,040
Just to find out about how to cook this, how to cook that.

850
00:35:29,040 --> 00:35:30,040
Just how to cook certain dishes.

851
00:35:30,040 --> 00:35:35,040
So obviously that I think that is my initial spark.

852
00:35:35,040 --> 00:35:36,040
Right.

853
00:35:36,040 --> 00:35:39,040
Of wanting to cook more of Peranakan food.

854
00:35:39,040 --> 00:35:40,040
Wait a sec.

855
00:35:40,040 --> 00:35:42,040
Let me just go back a little bit.

856
00:35:42,040 --> 00:35:45,040
So you started cooking, okay, for friends.

857
00:35:45,040 --> 00:35:48,040
And then of course in Australia, you were exploring more into your culture.

858
00:35:48,040 --> 00:35:49,040
Yeah.

859
00:35:49,040 --> 00:35:51,040
So you were exploring Peranakan dishes, right?

860
00:35:51,040 --> 00:35:58,040
But when you were working during those days in the F&B arena, were you ever in the kitchen?

861
00:35:58,040 --> 00:35:59,040
No.

862
00:35:59,040 --> 00:36:00,040
I was in front of house.

863
00:36:00,040 --> 00:36:03,040
I was doing a lot of operational events.

864
00:36:03,040 --> 00:36:05,040
So you've never been back at house?

865
00:36:05,040 --> 00:36:07,040
I've never been back at house.

866
00:36:07,040 --> 00:36:08,040
I'm all self-taught.

867
00:36:08,040 --> 00:36:14,040
And then, f**k it hell, then you start your own F&B thing at home without having had any

868
00:36:14,040 --> 00:36:19,040
experience at all in the kitchen of any establishment you work for.

869
00:36:19,040 --> 00:36:26,040
But having worked with F&B, you tend to see what the back of house people do.

870
00:36:26,040 --> 00:36:29,040
You tend to communicate a lot with them as well.

871
00:36:29,040 --> 00:36:31,040
Yeah, but you need to understand.

872
00:36:31,040 --> 00:36:36,040
But if you work the back of house and you worked in front of house and you have all

873
00:36:36,040 --> 00:36:37,040
of that encompassed, right?

874
00:36:37,040 --> 00:36:43,040
I mean, did it help you to plan, say, your COF, cost of food, COG, cost of goods in your

875
00:36:43,040 --> 00:36:44,040
current business?

876
00:36:44,040 --> 00:36:45,040
Did it help you?

877
00:36:45,040 --> 00:36:46,040
It did.

878
00:36:46,040 --> 00:36:53,040
Because being in F&B for so long and also having run restaurants, I had to look at-

879
00:36:53,040 --> 00:36:54,040
Oh, you ran restaurants?

880
00:36:54,040 --> 00:36:55,040
Yeah.

881
00:36:55,040 --> 00:36:56,040
Not my own restaurant.

882
00:36:56,040 --> 00:36:57,040
Yeah, but you ran restaurants.

883
00:36:57,040 --> 00:36:58,040
Yeah.

884
00:36:58,040 --> 00:37:02,040
So I do need to have an understanding of cost of goods and sales.

885
00:37:02,040 --> 00:37:05,040
Ah, that explains some things.

886
00:37:05,040 --> 00:37:07,040
So those are things that I-

887
00:37:07,040 --> 00:37:08,040
How critical do you think that is?

888
00:37:08,040 --> 00:37:09,040
Very critical.

889
00:37:09,040 --> 00:37:10,040
Yeah.

890
00:37:10,040 --> 00:37:13,040
Because you know, I mean, I've dabbled.

891
00:37:13,040 --> 00:37:18,040
I don't really want to talk so much about that period of my life because it was such

892
00:37:18,040 --> 00:37:21,040
a disappointment, but I've dabbled in F&B.

893
00:37:21,040 --> 00:37:26,040
And then when you start to do menu planning and you start to do even your fucking drink

894
00:37:26,040 --> 00:37:31,040
list for the bar, man, it drives you up the wall because you've got to calculate cost

895
00:37:31,040 --> 00:37:35,040
of water in your cocktail.

896
00:37:35,040 --> 00:37:36,040
Yep.

897
00:37:36,040 --> 00:37:38,040
Simple syrup, right?

898
00:37:38,040 --> 00:37:43,040
Cost of that and how many parts and you've got to divide it all that shit and all that.

899
00:37:43,040 --> 00:37:47,040
Then come up to your entire cost of that particular cocktail.

900
00:37:47,040 --> 00:37:50,040
And then you think about your markups to make a profit.

901
00:37:50,040 --> 00:37:51,040
Yeah.

902
00:37:51,040 --> 00:37:54,040
I mean, all this is so difficult to do.

903
00:37:54,040 --> 00:37:55,040
Yep.

904
00:37:55,040 --> 00:37:59,040
You know, Joe, drive a rocket scientist mad.

905
00:37:59,040 --> 00:38:07,040
So is it critical really for anyone contemplating to really delve into the F&B arena, even if

906
00:38:07,040 --> 00:38:09,040
it's private dining at home?

907
00:38:09,040 --> 00:38:10,040
Yeah.

908
00:38:10,040 --> 00:38:18,040
I think it's very important to put certain, how should I say, structure in any business

909
00:38:18,040 --> 00:38:19,040
that you start, right?

910
00:38:19,040 --> 00:38:20,040
Sure.

911
00:38:20,040 --> 00:38:23,040
You cannot just like, oh, I have this idea of great chong.

912
00:38:23,040 --> 00:38:25,040
And then that's it.

913
00:38:25,040 --> 00:38:27,040
That sounds like me.

914
00:38:27,040 --> 00:38:28,040
Okay.

915
00:38:28,040 --> 00:38:31,040
You do need to have some thoughts and do some calculation.

916
00:38:31,040 --> 00:38:36,040
I mean, my prices has changed like over the years because of food prices and stuff like

917
00:38:36,040 --> 00:38:37,040
that.

918
00:38:37,040 --> 00:38:38,040
Efficientary costs.

919
00:38:38,040 --> 00:38:39,040
So you need to do that.

920
00:38:39,040 --> 00:38:46,040
In a very typical restaurant, your food costs should be around, in the past, should be like

921
00:38:46,040 --> 00:38:48,040
25% or below, right?

922
00:38:48,040 --> 00:38:49,040
Yeah.

923
00:38:49,040 --> 00:38:50,040
Your food costs.

924
00:38:50,040 --> 00:38:51,040
Okay.

925
00:38:51,040 --> 00:38:55,040
But of course, because of the rising costs of a lot of things and also people's appetite

926
00:38:55,040 --> 00:38:58,040
of whether I'm willing to pay that much.

927
00:38:58,040 --> 00:39:04,040
Sometimes I have come across restaurants, they'll go around 30 to 40%, but that's a

928
00:39:04,040 --> 00:39:07,040
very dangerous line that they're working with.

929
00:39:07,040 --> 00:39:11,040
Because they have other overheads, staffing, renter and everything.

930
00:39:11,040 --> 00:39:20,040
Now in private dining, I think like for myself, I do dare to take the risk to be at around

931
00:39:20,040 --> 00:39:25,040
that 30, 40% because I don't have a renter to pay.

932
00:39:25,040 --> 00:39:26,040
And you don't have staff?

933
00:39:26,040 --> 00:39:27,040
I don't have staff.

934
00:39:27,040 --> 00:39:29,040
You mean you're handling this all by yourself?

935
00:39:29,040 --> 00:39:35,040
The only time I have staff is during private dining, I will hire a part-time helper to

936
00:39:35,040 --> 00:39:37,040
come and clean up the house for me.

937
00:39:37,040 --> 00:39:42,040
And I also hire someone to help me to assist me in the kitchen.

938
00:39:42,040 --> 00:39:43,040
Okay.

939
00:39:43,040 --> 00:39:46,040
But that cost is very minimal for me.

940
00:39:46,040 --> 00:39:47,040
It's negligible.

941
00:39:47,040 --> 00:39:52,040
It's negligible, you know, but I mean, if I add that, then it becomes like 50 to 60%

942
00:39:52,040 --> 00:39:54,040
of my overall cost.

943
00:39:54,040 --> 00:39:55,040
Right.

944
00:39:55,040 --> 00:39:57,040
Including the food costs.

945
00:39:57,040 --> 00:39:58,040
Right.

946
00:39:58,040 --> 00:39:59,040
And the menu is also very important.

947
00:39:59,040 --> 00:40:00,040
Okay.

948
00:40:00,040 --> 00:40:05,040
Like you don't want to be like slamming all the expensive ingredients in everything as

949
00:40:05,040 --> 00:40:06,040
well.

950
00:40:06,040 --> 00:40:14,040
But then the beauty of Peranakan food, I think like of our Southeast Asian food is we make

951
00:40:14,040 --> 00:40:18,040
great food out of the cheapest things.

952
00:40:18,040 --> 00:40:19,040
Okay.

953
00:40:19,040 --> 00:40:21,040
Like think about it.

954
00:40:21,040 --> 00:40:26,040
Like if you make a rendang, you use the toughest cut of the meat.

955
00:40:26,040 --> 00:40:27,040
You do?

956
00:40:27,040 --> 00:40:30,040
Can we flash rendang on the screen please, Kai?

957
00:40:30,040 --> 00:40:34,040
Hey, it cannot be you using rib eye, right?

958
00:40:34,040 --> 00:40:35,040
No, no.

959
00:40:35,040 --> 00:40:37,040
I mean, call me an idiot, man.

960
00:40:37,040 --> 00:40:40,040
I mean, I'm useless in the freaking kitchen.

961
00:40:40,040 --> 00:40:41,040
Okay.

962
00:40:41,040 --> 00:40:44,040
So rendang, you use the toughest part of the cut.

963
00:40:44,040 --> 00:40:45,040
Yeah.

964
00:40:45,040 --> 00:40:46,040
You use the shin.

965
00:40:46,040 --> 00:40:47,040
I mean, shin is not cheap anymore.

966
00:40:47,040 --> 00:40:51,040
Or you use brisket or you use charred meat, you know, there's a lot of muscles and tendons.

967
00:40:51,040 --> 00:40:52,040
Yeah, yeah.

968
00:40:52,040 --> 00:40:54,040
That's what you need because rendang means slow cook.

969
00:40:54,040 --> 00:40:55,040
You need to cook it long enough.

970
00:40:55,040 --> 00:40:56,040
Until it's tender.

971
00:40:56,040 --> 00:40:57,040
All the sinews and tendons.

972
00:40:57,040 --> 00:41:01,040
Yeah, everything melts away when you're very jelly-like that time, you know?

973
00:41:01,040 --> 00:41:03,040
So those are things that you are making.

974
00:41:03,040 --> 00:41:08,040
And really our components of our rempah are all cheap ingredients.

975
00:41:08,040 --> 00:41:14,040
What the fuck, when I go buy rendang at say a nasi padang stall, it always costs so much.

976
00:41:14,040 --> 00:41:15,040
It's the labor.

977
00:41:15,040 --> 00:41:17,040
So, okay, but it's slow cooked.

978
00:41:17,040 --> 00:41:19,040
It's slow cooked, but you-

979
00:41:19,040 --> 00:41:20,040
This is the labor.

980
00:41:20,040 --> 00:41:22,040
It's for the freaking cooker, man.

981
00:41:22,040 --> 00:41:23,040
No way, man.

982
00:41:23,040 --> 00:41:24,040
Not the cook, the cooker.

983
00:41:24,040 --> 00:41:26,040
But you know what's the irony?

984
00:41:26,040 --> 00:41:31,040
You complain about paying for a rendang that takes so long to cook.

985
00:41:31,040 --> 00:41:34,040
All the gas and all the stomp, and all the effort.

986
00:41:34,040 --> 00:41:36,040
I struggle to cord.

987
00:41:36,040 --> 00:41:42,040
But we are willing to pay $30, $40 for a piece of steak that's just been grilled.

988
00:41:42,040 --> 00:41:46,040
That is an expensive part of the cow, man.

989
00:41:46,040 --> 00:41:47,040
Come on, man.

990
00:41:47,040 --> 00:41:49,040
They're not talking about taking it out for the shin.

991
00:41:49,040 --> 00:41:50,040
I'm only kidding.

992
00:41:50,040 --> 00:41:51,040
I'm only kidding.

993
00:41:51,040 --> 00:41:52,040
I'm just being an asshole, okay?

994
00:41:52,040 --> 00:41:54,040
Yeah, okay, fine, fine.

995
00:41:54,040 --> 00:41:55,040
It's so fucking expensive.

996
00:41:55,040 --> 00:41:59,040
But you just told me it's the cheap stuff that you got to use to cook this up, man.

997
00:41:59,040 --> 00:42:01,040
No, I mean, you can, right?

998
00:42:01,040 --> 00:42:06,040
But at the end of the day, you still also need to calculate how many hours are you putting in.

999
00:42:06,040 --> 00:42:07,040
Okay.

1000
00:42:07,040 --> 00:42:09,040
So let's say, for example, you're cooking up rendang.

1001
00:42:09,040 --> 00:42:11,040
How long does it take to do that?

1002
00:42:11,040 --> 00:42:13,040
Well, just this dish alone.

1003
00:42:13,040 --> 00:42:15,040
To make the rempah and everything, one hour.

1004
00:42:15,040 --> 00:42:16,040
Yeah, the whole thing, yeah.

1005
00:42:16,040 --> 00:42:18,040
To cook the whole dish, six hours.

1006
00:42:18,040 --> 00:42:19,040
Okay.

1007
00:42:19,040 --> 00:42:20,040
Yeah.

1008
00:42:20,040 --> 00:42:22,040
All right, moving on.

1009
00:42:22,040 --> 00:42:27,040
Since we're talking about food right now, and I'm getting fucking hungry.

1010
00:42:27,040 --> 00:42:32,040
Can we flash up that wonderful, the wonderful asam pedas.

1011
00:42:32,040 --> 00:42:35,040
Ayoooo.

1012
00:42:35,040 --> 00:42:37,040
Ahhhhh.

1013
00:42:37,040 --> 00:42:38,040
I missed that.

1014
00:42:38,040 --> 00:42:39,040
Okay.

1015
00:42:39,040 --> 00:42:42,040
Wait, you like the lemak type or you like the asam type?

1016
00:42:42,040 --> 00:42:44,040
Can I have both?

1017
00:42:44,040 --> 00:42:46,040
Asam and lemak.

1018
00:42:46,040 --> 00:42:47,040
That's not.

1019
00:42:47,040 --> 00:42:48,040
Can I?

1020
00:42:48,040 --> 00:42:54,040
How would you describe the taste or flavor profiles of asam pedas?

1021
00:42:54,040 --> 00:42:56,040
For the uninitiated, again.

1022
00:42:56,040 --> 00:42:58,040
Okay, so asam is obviously the sour.

1023
00:42:58,040 --> 00:42:59,040
Yes.

1024
00:42:59,040 --> 00:43:00,040
Pedas is spicy.

1025
00:43:00,040 --> 00:43:01,040
Yeah.

1026
00:43:01,040 --> 00:43:02,040
Sour is spicy.

1027
00:43:02,040 --> 00:43:03,040
Remember that.

1028
00:43:03,040 --> 00:43:04,040
Yeah.

1029
00:43:04,040 --> 00:43:05,040
But it has to hit the right note, right?

1030
00:43:05,040 --> 00:43:09,040
So you need to have that balance of the sourness, then the spiciness comes in, then you have

1031
00:43:09,040 --> 00:43:13,040
a bit of the salty and the sweetness all come in together.

1032
00:43:13,040 --> 00:43:15,040
And then when you eat, right, you just want to eat some more.

1033
00:43:15,040 --> 00:43:16,040
So sourness, salty.

1034
00:43:16,040 --> 00:43:19,040
So you must always have the balance of four S's.

1035
00:43:19,040 --> 00:43:20,040
Yeah.

1036
00:43:20,040 --> 00:43:22,040
I like balancing four S's.

1037
00:43:22,040 --> 00:43:27,040
Normally you don't have, I don't have that kind of opportunity with four S's to balance,

1038
00:43:27,040 --> 00:43:28,040
but.

1039
00:43:28,040 --> 00:43:29,040
In food, you have.

1040
00:43:29,040 --> 00:43:30,040
S's, four S's.

1041
00:43:30,040 --> 00:43:31,040
I mean, food, taste.

1042
00:43:31,040 --> 00:43:32,040
What are you thinking?

1043
00:43:32,040 --> 00:43:33,040
Okay.

1044
00:43:33,040 --> 00:43:34,040
What are you thinking?

1045
00:43:34,040 --> 00:43:39,040
Four S's, salty, spicy, sour and?

1046
00:43:39,040 --> 00:43:40,040
Sweet.

1047
00:43:40,040 --> 00:43:41,040
Sweet.

1048
00:43:41,040 --> 00:43:42,040
Of course, sweet.

1049
00:43:42,040 --> 00:43:43,040
Yeah.

1050
00:43:43,040 --> 00:43:44,040
Okay.

1051
00:43:44,040 --> 00:43:48,040
So you know, Padas has got these four favorite profiles all in one, right?

1052
00:43:48,040 --> 00:43:49,040
Yeah.

1053
00:43:49,040 --> 00:43:54,040
And then how would you actually describe in English, you and I both know what this means,

1054
00:43:54,040 --> 00:43:55,040
right?

1055
00:43:55,040 --> 00:43:56,040
Lama.

1056
00:43:56,040 --> 00:43:58,040
So how would you describe lama in English?

1057
00:43:58,040 --> 00:44:02,040
Lama I would say is rich.

1058
00:44:02,040 --> 00:44:03,040
Rich.

1059
00:44:03,040 --> 00:44:04,040
Yeah.

1060
00:44:04,040 --> 00:44:06,040
So lama is this rich taste.

1061
00:44:06,040 --> 00:44:07,040
Yeah.

1062
00:44:07,040 --> 00:44:08,040
Okay.

1063
00:44:08,040 --> 00:44:13,040
But when we say lama in Asia or rather here, okay, in Singapore or even Malaysia, we are

1064
00:44:13,040 --> 00:44:19,040
looking at lama means we normally would think what conscious in our heads would be coconut

1065
00:44:19,040 --> 00:44:20,040
milk.

1066
00:44:20,040 --> 00:44:21,040
Yeah.

1067
00:44:21,040 --> 00:44:22,040
Right.

1068
00:44:22,040 --> 00:44:28,040
But in Western cuisine, richness doesn't usually come from coconut milk.

1069
00:44:28,040 --> 00:44:29,040
No.

1070
00:44:29,040 --> 00:44:34,040
So don't you think that the term lama will actually have, would lean more towards richness

1071
00:44:34,040 --> 00:44:37,040
made by, caused by, affected by?

1072
00:44:37,040 --> 00:44:38,040
Fat.

1073
00:44:38,040 --> 00:44:39,040
Plus some fat.

1074
00:44:39,040 --> 00:44:40,040
Okay.

1075
00:44:40,040 --> 00:44:41,040
I wouldn't say coconut milk.

1076
00:44:41,040 --> 00:44:42,040
Fat.

1077
00:44:42,040 --> 00:44:47,040
But in Asia, not really what we don't really make our cuisine, even doesn't matter where

1078
00:44:47,040 --> 00:44:52,040
the pranakan otherwise that make it, we make it rich because of, of, of fat.

1079
00:44:52,040 --> 00:44:53,040
Yeah.

1080
00:44:53,040 --> 00:44:55,040
But we don't want, don't we?

1081
00:44:55,040 --> 00:44:56,040
It's more coconut milk.

1082
00:44:56,040 --> 00:45:01,040
But it's the flavor, the, the, the fruit, the filling of it when you put it in your mouth.

1083
00:45:01,040 --> 00:45:02,040
Correct.

1084
00:45:02,040 --> 00:45:03,040
It's more coconut milk, isn't it?

1085
00:45:03,040 --> 00:45:04,040
Not really fat.

1086
00:45:04,040 --> 00:45:06,040
No, no, not at all.

1087
00:45:06,040 --> 00:45:07,040
Yeah.

1088
00:45:07,040 --> 00:45:12,040
But there is high fat content in coconut milk.

1089
00:45:12,040 --> 00:45:13,040
Is there?

1090
00:45:13,040 --> 00:45:14,040
Yeah.

1091
00:45:14,040 --> 00:45:15,040
Okay.

1092
00:45:15,040 --> 00:45:17,040
Here you go, Chris, you need it.

1093
00:45:17,040 --> 00:45:18,040
Right.

1094
00:45:18,040 --> 00:45:19,040
Okay.

1095
00:45:19,040 --> 00:45:28,040
I mean, I, I, I, I, I, I, I, I just really know because, because richness, lama, right,

1096
00:45:28,040 --> 00:45:29,040
richness, right.

1097
00:45:29,040 --> 00:45:34,040
And if it's, if it's a Western cuisine kind of thing, the Ang Mo's would prefer, would

1098
00:45:34,040 --> 00:45:37,040
they put what, milk, cream, milk, butter?

1099
00:45:37,040 --> 00:45:38,040
Yeah.

1100
00:45:38,040 --> 00:45:39,040
You hardly see them use coconut milk.

1101
00:45:39,040 --> 00:45:40,040
Hardly.

1102
00:45:40,040 --> 00:45:43,040
So, but in Asian context is usually coconut milk.

1103
00:45:43,040 --> 00:45:44,040
Yeah.

1104
00:45:44,040 --> 00:45:45,040
But I've never seen coconut milk as, as fat.

1105
00:45:45,040 --> 00:45:46,040
Not for us.

1106
00:45:46,040 --> 00:45:47,040
It's good fat.

1107
00:45:47,040 --> 00:45:48,040
So where?

1108
00:45:48,040 --> 00:45:49,040
So now we're getting somewhere.

1109
00:45:49,040 --> 00:45:50,040
That's what I was waiting for.

1110
00:45:50,040 --> 00:45:59,040
The one thing that I find that a lot of people actually love to partake would be the small

1111
00:45:59,040 --> 00:46:04,040
tiny cups of kueh pie tea.

1112
00:46:04,040 --> 00:46:05,040
Ah, okay.

1113
00:46:05,040 --> 00:46:06,040
This dish.

1114
00:46:06,040 --> 00:46:07,040
Now let's talk about kueh pie tea, okay?

1115
00:46:07,040 --> 00:46:10,040
Any tips you want to give anyone out there about kueh pie tea?

1116
00:46:10,040 --> 00:46:14,040
When, if they decide that I want to make kueh pie tea at home.

1117
00:46:14,040 --> 00:46:15,040
Any tips?

1118
00:46:15,040 --> 00:46:17,040
They just want to make the filling or they want to make the tea shells?

1119
00:46:17,040 --> 00:46:19,040
They want to make the, no, all, everything.

1120
00:46:19,040 --> 00:46:20,040
Okay.

1121
00:46:20,040 --> 00:46:21,040
Feeling is easy.

1122
00:46:21,040 --> 00:46:26,040
But pie tea shell, lots of patience and lots of practice.

1123
00:46:26,040 --> 00:46:27,040
Yeah.

1124
00:46:27,040 --> 00:46:28,040
Okay.

1125
00:46:28,040 --> 00:46:29,040
I'm not practicing.

1126
00:46:29,040 --> 00:46:30,040
Even I don't make a perfect kueh pie tea.

1127
00:46:30,040 --> 00:46:31,040
I'm still learning.

1128
00:46:31,040 --> 00:46:34,040
I don't think anyone does a perfect kueh pie tea.

1129
00:46:34,040 --> 00:46:39,560
I mean, if you can get 70% of the entire, you know, bunch of these cups that you actually

1130
00:46:39,560 --> 00:46:40,560
fry.

1131
00:46:40,560 --> 00:46:41,560
Yeah.

1132
00:46:41,560 --> 00:46:42,560
You fry.

1133
00:46:42,560 --> 00:46:43,560
Yeah.

1134
00:46:43,560 --> 00:46:44,560
You fry kind of perfect.

1135
00:46:44,560 --> 00:46:45,560
You're damn good already.

1136
00:46:45,560 --> 00:46:46,560
Basically.

1137
00:46:46,560 --> 00:46:47,560
Right.

1138
00:46:47,560 --> 00:46:52,000
Make sure you're, uh, but one thing for sure, you got to keep doing it so that your mold

1139
00:46:52,000 --> 00:46:53,000
is seasoned.

1140
00:46:53,000 --> 00:46:54,000
Oh, okay.

1141
00:46:54,000 --> 00:46:55,000
Yeah.

1142
00:46:55,000 --> 00:46:59,480
If your mold is not seasoned enough, then you will never get a perfect kueh pie tea.

1143
00:46:59,480 --> 00:47:01,800
Once it's seasoned, I tell you it's seamless already.

1144
00:47:01,800 --> 00:47:02,800
Yeah.

1145
00:47:02,800 --> 00:47:08,160
The thing is, is that, uh, kueh pie tea, the, when you come out and it comes, when you bring

1146
00:47:08,160 --> 00:47:10,440
it out, there are a few qualities that you look for, right?

1147
00:47:10,440 --> 00:47:11,440
Yeah.

1148
00:47:11,440 --> 00:47:13,880
Either you cannot be, I'm calling my mom, you cannot be too sick.

1149
00:47:13,880 --> 00:47:14,880
You cannot be too sick.

1150
00:47:14,880 --> 00:47:15,880
You cannot be too sick.

1151
00:47:15,880 --> 00:47:18,920
If it's too sick, it gets soggy at the bottom and everything falls out.

1152
00:47:18,920 --> 00:47:19,920
Right?

1153
00:47:19,920 --> 00:47:21,840
So it's a, it's really an intricate thing to do.

1154
00:47:21,840 --> 00:47:22,840
Yes.

1155
00:47:22,840 --> 00:47:23,840
Then there's the bang kwang, right?

1156
00:47:23,840 --> 00:47:24,840
The turnips.

1157
00:47:24,840 --> 00:47:25,840
What?

1158
00:47:25,840 --> 00:47:26,840
Turnips.

1159
00:47:26,840 --> 00:47:27,840
Hikema.

1160
00:47:27,840 --> 00:47:28,840
What?

1161
00:47:28,840 --> 00:47:29,840
Hikema.

1162
00:47:29,840 --> 00:47:30,840
Ang moh calls it hikema.

1163
00:47:30,840 --> 00:47:34,320
Ang moh, which ang moh calls it hikema.

1164
00:47:34,320 --> 00:47:36,800
I thought turnip came from the ang mohs.

1165
00:47:36,800 --> 00:47:37,800
What's hikema?

1166
00:47:37,800 --> 00:47:38,800
Their turnip is different.

1167
00:47:38,800 --> 00:47:42,640
So our turnip, right, mang kwang, is their version of what they call hikema.

1168
00:47:42,640 --> 00:47:43,640
Okay.

1169
00:47:43,640 --> 00:47:45,880
So you're telling me that our turnip is Chinese turnip?

1170
00:47:45,880 --> 00:47:46,880
That-

1171
00:47:46,880 --> 00:47:48,680
From China?

1172
00:47:48,680 --> 00:47:53,400
I mean, it's, I mean, if you look at turnip exists all over the continent.

1173
00:47:53,400 --> 00:47:54,400
Right.

1174
00:47:54,400 --> 00:47:56,080
But they have different names.

1175
00:47:56,080 --> 00:48:00,120
So in the States and South America, they call it hikema.

1176
00:48:00,120 --> 00:48:01,120
Hikema.

1177
00:48:01,120 --> 00:48:02,120
Yeah.

1178
00:48:02,120 --> 00:48:03,120
Yeah.

1179
00:48:03,120 --> 00:48:04,120
Hikema, your backside hikema.

1180
00:48:04,120 --> 00:48:06,120
Just call it bloody turnip, okay?

1181
00:48:06,120 --> 00:48:09,280
Two syllables versus three freaking syllables, crazy Americans.

1182
00:48:09,280 --> 00:48:14,960
So, so, so when I used to have a little live stream and then I actually wrote the recipe

1183
00:48:14,960 --> 00:48:20,760
there, I had people from the States who wanted to cook and got their version of turnip, which

1184
00:48:20,760 --> 00:48:21,760
is actually radish.

1185
00:48:21,760 --> 00:48:22,760
And then they-

1186
00:48:22,760 --> 00:48:23,760
Wait, wait, wait, wait.

1187
00:48:23,760 --> 00:48:24,760
So it's radish ah?

1188
00:48:24,760 --> 00:48:27,760
For them it's radish, but it's not mang kwang.

1189
00:48:27,760 --> 00:48:31,360
For them, their turnip is hikema.

1190
00:48:31,360 --> 00:48:37,720
So you got to specifically tell them hikema and not turnip.

1191
00:48:37,720 --> 00:48:38,720
Yeah.

1192
00:48:38,720 --> 00:48:40,720
But so when they heard turnip, they-

1193
00:48:40,720 --> 00:48:41,720
They cook radish.

1194
00:48:41,720 --> 00:48:42,720
Okay.

1195
00:48:42,720 --> 00:48:43,720
So-

1196
00:48:43,720 --> 00:48:48,720
And our radish is like, it's very similar to their daikon la, you know, the bite-

1197
00:48:48,720 --> 00:48:49,720
What?

1198
00:48:49,720 --> 00:48:50,720
Yeah.

1199
00:48:50,720 --> 00:48:51,720
What the-

1200
00:48:51,720 --> 00:48:52,720
The radish that you cook soup with.

1201
00:48:52,720 --> 00:48:53,720
What daikon?

1202
00:48:53,720 --> 00:48:54,720
The radish that you cook with the white carrot.

1203
00:48:54,720 --> 00:48:55,720
White carrot ah?

1204
00:48:55,720 --> 00:48:56,720
Yeah.

1205
00:48:56,720 --> 00:48:57,720
That one we call radish, right?

1206
00:48:57,720 --> 00:48:58,720
Yeah.

1207
00:48:58,720 --> 00:48:59,720
But what's daikon?

1208
00:48:59,720 --> 00:49:00,720
But they are called-

1209
00:49:00,720 --> 00:49:01,720
I'm getting confused.

1210
00:49:01,720 --> 00:49:02,720
Okay.

1211
00:49:02,720 --> 00:49:03,720
Anyway, but this is not a food language.

1212
00:49:03,720 --> 00:49:04,720
Geez.

1213
00:49:04,720 --> 00:49:05,720
Okay.

1214
00:49:05,720 --> 00:49:06,720
Okay.

1215
00:49:06,720 --> 00:49:07,720
Okay.

1216
00:49:07,720 --> 00:49:08,720
Okay.

1217
00:49:08,720 --> 00:49:13,320
Let's talk about kuih paity again.

1218
00:49:13,320 --> 00:49:17,520
So to make that thing, the implement is so interesting because it's this L-shaped thing

1219
00:49:17,520 --> 00:49:19,960
that comes down with a mold there, right?

1220
00:49:19,960 --> 00:49:20,960
It's so-

1221
00:49:20,960 --> 00:49:24,600
It looks- it is to me, it doesn't look Asian at all, man.

1222
00:49:24,600 --> 00:49:25,600
Yeah.

1223
00:49:25,600 --> 00:49:26,600
So, okay.

1224
00:49:26,600 --> 00:49:27,600
So-

1225
00:49:27,600 --> 00:49:32,600
It looks like something that you get out of like, you know, you go to say a Western kitchen

1226
00:49:32,600 --> 00:49:34,320
and then you find this sort of implement.

1227
00:49:34,320 --> 00:49:39,520
The way it's built, the way it's created, the handle and it just doesn't look local

1228
00:49:39,520 --> 00:49:41,080
in the least.

1229
00:49:41,080 --> 00:49:44,600
I think it is a very non-ya dish.

1230
00:49:44,600 --> 00:49:45,600
Yeah.

1231
00:49:45,600 --> 00:49:46,600
It is.

1232
00:49:46,600 --> 00:49:54,560
I also think that because our influence of food is not just like the mix of the Javanese,

1233
00:49:54,560 --> 00:49:58,440
the Malay spice, the Indian, the Chinese.

1234
00:49:58,440 --> 00:50:04,920
Our food is also, you know, borrowed a lot from like the techniques or whatever or dishes.

1235
00:50:04,920 --> 00:50:07,920
Like even now, kuih lapis is actually Dutch, right?

1236
00:50:07,920 --> 00:50:08,920
Right.

1237
00:50:08,920 --> 00:50:09,920
So-

1238
00:50:09,920 --> 00:50:10,920
Wait, wait, wait.

1239
00:50:10,920 --> 00:50:11,920
Kuih lapis is not Dutch.

1240
00:50:11,920 --> 00:50:12,920
Kuih lapis is Indonesian.

1241
00:50:12,920 --> 00:50:13,920
Yeah.

1242
00:50:13,920 --> 00:50:14,920
But the influence of Dutch.

1243
00:50:14,920 --> 00:50:15,920
Wow.

1244
00:50:15,920 --> 00:50:16,920
No.

1245
00:50:16,920 --> 00:50:17,920
Yes.

1246
00:50:17,920 --> 00:50:22,120
I know Indonesia was a Dutch colony.

1247
00:50:22,120 --> 00:50:25,120
I know that, you know, Batavia and all that.

1248
00:50:25,120 --> 00:50:28,160
But kuih lapis is Indonesian.

1249
00:50:28,160 --> 00:50:31,560
And the word of kuih actually derived from the word krok.

1250
00:50:31,560 --> 00:50:32,560
What?

1251
00:50:32,560 --> 00:50:36,280
Like krok, K-O-E-N, kuk or something.

1252
00:50:36,280 --> 00:50:44,080
So you're telling me that the word kuih is actually a derivative of a Dutch word.

1253
00:50:44,080 --> 00:50:45,080
That's what I read.

1254
00:50:45,080 --> 00:50:46,080
Oh, fuck.

1255
00:50:46,080 --> 00:50:50,080
So anyway, back to the mall.

1256
00:50:50,080 --> 00:50:51,080
Yeah.

1257
00:50:51,080 --> 00:50:53,920
So people have found similar malls.

1258
00:50:53,920 --> 00:50:54,920
Uh-huh.

1259
00:50:54,920 --> 00:51:01,840
If they travel to Portugal or to Spain or to the Netherlands, they have found similar

1260
00:51:01,840 --> 00:51:02,840
malls.

1261
00:51:02,840 --> 00:51:03,840
Okay.

1262
00:51:03,840 --> 00:51:04,840
Yeah.

1263
00:51:04,840 --> 00:51:06,080
That they use for their cooking.

1264
00:51:06,080 --> 00:51:07,080
Which they hold this way, right?

1265
00:51:07,080 --> 00:51:08,080
Yeah.

1266
00:51:08,080 --> 00:51:09,080
And they dip it in.

1267
00:51:09,080 --> 00:51:10,080
That's the thing, you see.

1268
00:51:10,080 --> 00:51:12,880
So when I watch, I love watching cooking shows, by the way.

1269
00:51:12,880 --> 00:51:15,920
When I watch some cooking shows, I always see them.

1270
00:51:15,920 --> 00:51:16,920
It looks like so familiar.

1271
00:51:16,920 --> 00:51:17,920
They're holding implements, right?

1272
00:51:17,920 --> 00:51:18,920
They're cooking stuff.

1273
00:51:18,920 --> 00:51:19,920
Then they're making all these cute little tartlets.

1274
00:51:19,920 --> 00:51:20,920
Yeah.

1275
00:51:20,920 --> 00:51:21,920
Yeah.

1276
00:51:21,920 --> 00:51:22,920
And they've got this L-shaped thing.

1277
00:51:22,920 --> 00:51:23,920
Let's say kuih paity.

1278
00:51:23,920 --> 00:51:24,920
The thing's also almost the same.

1279
00:51:24,920 --> 00:51:30,920
So could it be that there had been some Western influence on kuih?

1280
00:51:30,920 --> 00:51:31,920
Definitely.

1281
00:51:31,920 --> 00:51:32,920
I think for the shell, yes.

1282
00:51:32,920 --> 00:51:33,920
Right?

1283
00:51:33,920 --> 00:51:36,920
But for our feeling, it's more hokkien.

1284
00:51:36,920 --> 00:51:37,920
Okay.

1285
00:51:37,920 --> 00:51:38,920
The feeling is hokkien.

1286
00:51:38,920 --> 00:51:39,920
The feeling is in the turnip.

1287
00:51:39,920 --> 00:51:40,920
Yeah.

1288
00:51:40,920 --> 00:51:41,920
But the flavor.

1289
00:51:41,920 --> 00:51:42,920
Wait.

1290
00:51:42,920 --> 00:51:43,920
The flavor.

1291
00:51:43,920 --> 00:51:47,760
When they put the bang kuang turnip inside the cup, right?

1292
00:51:47,760 --> 00:51:48,760
It's how you prepare the thing.

1293
00:51:48,760 --> 00:51:49,760
Yeah.

1294
00:51:49,760 --> 00:51:50,760
You put it inside.

1295
00:51:50,760 --> 00:51:54,240
Then you got to put, you got to sprinkle garlic.

1296
00:51:54,240 --> 00:51:56,280
Or you put also, hang on.

1297
00:51:56,280 --> 00:51:57,280
Yeah.

1298
00:51:57,280 --> 00:51:58,280
My house, I do.

1299
00:51:58,280 --> 00:51:59,280
You want garlic?

1300
00:51:59,280 --> 00:52:00,280
Yeah.

1301
00:52:00,280 --> 00:52:01,280
Sure.

1302
00:52:01,280 --> 00:52:02,280
Here, you try it.

1303
00:52:02,280 --> 00:52:03,280
I'll try it.

1304
00:52:03,280 --> 00:52:04,280
I'm not kidding.

1305
00:52:04,280 --> 00:52:05,280
It's roasted.

1306
00:52:05,280 --> 00:52:06,280
Mom, I'm so sorry.

1307
00:52:06,280 --> 00:52:07,280
My fried garlic.

1308
00:52:07,280 --> 00:52:08,280
Fried garlic?

1309
00:52:08,280 --> 00:52:09,280
I think so.

1310
00:52:09,280 --> 00:52:10,280
My sister would kill me for this.

1311
00:52:10,280 --> 00:52:11,280
You put bang kuang inside, right?

1312
00:52:11,280 --> 00:52:12,280
Yeah.

1313
00:52:12,280 --> 00:52:13,280
Then you take one udang.

1314
00:52:13,280 --> 00:52:14,280
Small little udang.

1315
00:52:14,280 --> 00:52:15,280
Shrimp.

1316
00:52:15,280 --> 00:52:16,280
Yeah.

1317
00:52:16,280 --> 00:52:17,280
Grago.

1318
00:52:17,280 --> 00:52:18,280
Sorry.

1319
00:52:18,280 --> 00:52:19,280
I'm Eurasian.

1320
00:52:19,280 --> 00:52:20,280
I'm calling myself that.

1321
00:52:20,280 --> 00:52:21,280
Grago.

1322
00:52:21,280 --> 00:52:22,280
Put a grago inside there.

1323
00:52:22,280 --> 00:52:27,280
Then you put a small little, is it parsley?

1324
00:52:27,280 --> 00:52:28,280
Yeah.

1325
00:52:28,280 --> 00:52:29,280
Some coriander leaves.

1326
00:52:29,280 --> 00:52:30,280
Coriander leaves.

1327
00:52:30,280 --> 00:52:31,280
Sorry.

1328
00:52:31,280 --> 00:52:32,280
Yeah.

1329
00:52:32,280 --> 00:52:33,280
Coriander.

1330
00:52:33,280 --> 00:52:34,280
Then after that, you sprinkle the garlic.

1331
00:52:34,280 --> 00:52:35,280
Then you chili chuka.

1332
00:52:35,280 --> 00:52:36,280
Chili chuka.

1333
00:52:36,280 --> 00:52:37,280
Chuka.

1334
00:52:37,280 --> 00:52:38,280
Chuka, right?

1335
00:52:38,280 --> 00:52:39,280
Yeah.

1336
00:52:39,280 --> 00:52:40,280
Then you wallop.

1337
00:52:40,280 --> 00:52:41,280
Yeah.

1338
00:52:41,280 --> 00:52:42,280
I'm hungry.

1339
00:52:42,280 --> 00:52:43,280
That's the best way.

1340
00:52:43,280 --> 00:52:44,280
That's the best way.

1341
00:52:44,280 --> 00:52:47,280
I want me some kuih pai tea.

1342
00:52:47,280 --> 00:52:49,400
Damn shook, man.

1343
00:52:49,400 --> 00:52:51,280
And every family makes it differently also.

1344
00:52:51,280 --> 00:52:52,280
Yeah.

1345
00:52:52,280 --> 00:52:54,680
You were pretty stunned about the fact that I talked about garlic.

1346
00:52:54,680 --> 00:52:55,680
Yeah.

1347
00:52:55,680 --> 00:53:02,280
Because I know like, some they do like, some crush, like fry.

1348
00:53:02,280 --> 00:53:03,280
Yeah.

1349
00:53:03,280 --> 00:53:04,280
Yeah.

1350
00:53:04,280 --> 00:53:06,280
Not garlic, you know, but it was like.

1351
00:53:06,280 --> 00:53:07,280
Egg strips.

1352
00:53:07,280 --> 00:53:08,280
Okay.

1353
00:53:08,280 --> 00:53:10,280
Egg ribbons, like egg strips.

1354
00:53:10,280 --> 00:53:13,280
Egg ribbons, I saw egg strips.

1355
00:53:13,280 --> 00:53:14,280
Egg ribbons, I cannot hear.

1356
00:53:14,280 --> 00:53:15,280
Okay, strips.

1357
00:53:15,280 --> 00:53:16,280
No, but I forgot about the egg strips.

1358
00:53:16,280 --> 00:53:17,280
Yeah, we put the egg strips as well.

1359
00:53:17,280 --> 00:53:18,280
Yeah, yeah.

1360
00:53:18,280 --> 00:53:21,960
Then I do know some put, not nuts, but it's like fried.

1361
00:53:21,960 --> 00:53:25,760
It's like little fried dough like that, that became very, very crispy.

1362
00:53:25,760 --> 00:53:26,760
Oh, is it?

1363
00:53:26,760 --> 00:53:27,760
Yeah.

1364
00:53:27,760 --> 00:53:29,360
Well, that one I don't know.

1365
00:53:29,360 --> 00:53:32,280
I do know that we, we dump in the gut.

1366
00:53:32,280 --> 00:53:33,280
Wait.

1367
00:53:33,280 --> 00:53:34,280
You're right.

1368
00:53:34,280 --> 00:53:35,280
There's this fried something.

1369
00:53:35,280 --> 00:53:36,280
Yeah.

1370
00:53:36,280 --> 00:53:37,280
Which is crispy.

1371
00:53:37,280 --> 00:53:38,280
Which is like fried flour.

1372
00:53:38,280 --> 00:53:39,280
Yeah, correct.

1373
00:53:39,280 --> 00:53:42,280
And then mixed with garlic, you know, it is mixed with garlic.

1374
00:53:42,280 --> 00:53:43,280
Okay, I didn't know about the mixed with garlic.

1375
00:53:43,280 --> 00:53:46,280
So together with the garlic, you just sprinkle on top.

1376
00:53:46,280 --> 00:53:47,280
It's quite short.

1377
00:53:47,280 --> 00:53:53,280
I tell you, being, being brought up in an Asian family, I think at least in Southeast

1378
00:53:53,280 --> 00:53:55,280
Asia as a product of Eurasian, right?

1379
00:53:55,280 --> 00:54:00,280
Like when your parents or your grandparents don't give you recipe, you study the art of

1380
00:54:00,280 --> 00:54:01,280
Agar-Racism.

1381
00:54:01,280 --> 00:54:04,480
But you do know, come on, you get the older folks, you know, that will tell you there

1382
00:54:04,480 --> 00:54:05,480
is no way.

1383
00:54:05,480 --> 00:54:08,480
Even my wife says this, you know, she's a great cook.

1384
00:54:08,480 --> 00:54:12,880
Those of you follow my socials, I know a lot of you celebrate and see my wife's cooking,

1385
00:54:12,880 --> 00:54:17,240
which I always proudly present on my Facebook wall.

1386
00:54:17,240 --> 00:54:24,000
And you have people, you know, these guys say, look, there is no measurement.

1387
00:54:24,000 --> 00:54:26,200
I only go by, you know, this is feel.

1388
00:54:26,200 --> 00:54:27,200
Yeah, yeah.

1389
00:54:27,200 --> 00:54:28,200
The feeling of the texture.

1390
00:54:28,200 --> 00:54:33,480
So how would anyone possibly be able to write a recipe book to tell you how to do this and

1391
00:54:33,480 --> 00:54:34,480
do that with measurements?

1392
00:54:34,480 --> 00:54:36,480
But here's the thing about recipe book.

1393
00:54:36,480 --> 00:54:42,480
You should never follow recipe book to the T. The recipe book is always a guideline,

1394
00:54:42,480 --> 00:54:43,480
right?

1395
00:54:43,480 --> 00:54:48,480
Like, like sometimes when I write recipe for people and then they tell me like, oh, how

1396
00:54:48,480 --> 00:54:49,480
many chili should I put that in?

1397
00:54:49,480 --> 00:54:53,600
I'm like, yeah, maybe three to five, three or five should be one or, I said, I can't

1398
00:54:53,600 --> 00:54:55,200
tell you because why?

1399
00:54:55,200 --> 00:54:58,280
Today, my chili is not spicy.

1400
00:54:58,280 --> 00:55:00,680
Tomorrow my chili is spicy.

1401
00:55:00,680 --> 00:55:04,840
The supplier of my chili can be from Vietnam, Indonesia, India.

1402
00:55:04,840 --> 00:55:05,840
Yeah, yeah.

1403
00:55:05,840 --> 00:55:10,040
You know, taste different, spice different.

1404
00:55:10,040 --> 00:55:11,520
My shallots are different.

1405
00:55:11,520 --> 00:55:12,520
Spice levels are different.

1406
00:55:12,520 --> 00:55:13,520
Yeah.

1407
00:55:13,520 --> 00:55:18,920
If my shallots from Indonesia, it's nice and fragrant, but if it's from China, it's very

1408
00:55:18,920 --> 00:55:20,880
watery so it doesn't fry properly.

1409
00:55:20,880 --> 00:55:21,880
I'll tell you something.

1410
00:55:21,880 --> 00:55:26,560
If Larry Gordon Ramsay was here, you know what problem you have with you?

1411
00:55:26,560 --> 00:55:27,560
What?

1412
00:55:27,560 --> 00:55:28,560
It's shallots.

1413
00:55:28,560 --> 00:55:29,560
It's not shallots.

1414
00:55:29,560 --> 00:55:32,320
You know what I'll say?

1415
00:55:32,320 --> 00:55:33,320
Gordon Ramsay.

1416
00:55:33,320 --> 00:55:38,320
You say it out loud, okay?

1417
00:55:38,320 --> 00:55:39,320
Shallots.

1418
00:55:39,320 --> 00:55:40,320
Right.

1419
00:55:40,320 --> 00:55:42,520
Anyway, these shallots, to be fair to him.

1420
00:55:42,520 --> 00:55:49,680
I want to talk about this divisive, this divisive, what do we call this?

1421
00:55:49,680 --> 00:55:50,680
Is this fruit?

1422
00:55:50,680 --> 00:55:53,680
Or I think, is it just petai?

1423
00:55:53,680 --> 00:55:56,680
Oh, I love petai.

1424
00:55:56,680 --> 00:56:00,760
Can we have a picture of the petai?

1425
00:56:00,760 --> 00:56:01,760
My wife loves petai.

1426
00:56:01,760 --> 00:56:02,760
I like petai.

1427
00:56:02,760 --> 00:56:03,760
You know what I'm saying?

1428
00:56:03,760 --> 00:56:04,760
I'm in love with it.

1429
00:56:04,760 --> 00:56:05,760
My wife loves petai.

1430
00:56:05,760 --> 00:56:08,400
And the thing about petai, can we tell everybody?

1431
00:56:08,400 --> 00:56:13,120
The thing about petai is after you have it, after you've eaten it, then you go to the

1432
00:56:13,120 --> 00:56:16,120
loo and you take a pee.

1433
00:56:16,120 --> 00:56:20,800
And your whole toilet smells of petai.

1434
00:56:20,800 --> 00:56:23,080
And it's supposedly good for your kidneys, man.

1435
00:56:23,080 --> 00:56:24,800
Yeah, it's good for diabetics.

1436
00:56:24,800 --> 00:56:25,800
Yeah.

1437
00:56:25,800 --> 00:56:34,720
But it doesn't work if you're eating it with sambal and all that rice and everything.

1438
00:56:34,720 --> 00:56:35,720
I mean, come on.

1439
00:56:35,720 --> 00:56:39,320
How do you possibly have petai without all that, man?

1440
00:56:39,320 --> 00:56:42,480
Give me a break, man.

1441
00:56:42,480 --> 00:56:44,400
Do you have petai on your menu?

1442
00:56:44,400 --> 00:56:45,400
Yes.

1443
00:56:45,400 --> 00:56:48,240
Do people appreciate it outside of the Peranakan culture?

1444
00:56:48,240 --> 00:56:49,240
Oh, yes, yes, yes.

1445
00:56:49,240 --> 00:56:50,240
Do they appreciate it?

1446
00:56:50,240 --> 00:56:51,240
Yes, yes, yes.

1447
00:56:51,240 --> 00:56:52,240
Do they do?

1448
00:56:52,240 --> 00:56:53,240
Wow, okay.

1449
00:56:53,240 --> 00:56:54,240
Okay, that's a surprise.

1450
00:56:54,240 --> 00:56:55,240
It's a good introduction.

1451
00:56:55,240 --> 00:57:00,480
I actually have one dish that I do in my private dining and it's only on special requests and

1452
00:57:00,480 --> 00:57:02,640
only if I have it.

1453
00:57:02,640 --> 00:57:03,840
Which is?

1454
00:57:03,840 --> 00:57:08,200
And it's like the double stink bomb of all dishes.

1455
00:57:08,200 --> 00:57:11,200
It's tempoya petai.

1456
00:57:11,200 --> 00:57:12,200
What is that?

1457
00:57:12,200 --> 00:57:13,920
It's actually fermented durian.

1458
00:57:13,920 --> 00:57:14,920
Holy shit.

1459
00:57:14,920 --> 00:57:15,920
Mm-hmm.

1460
00:57:15,920 --> 00:57:16,920
Durian paste.

1461
00:57:16,920 --> 00:57:17,920
Cooked.

1462
00:57:17,920 --> 00:57:20,520
So, so it's a tempoya sambal.

1463
00:57:20,520 --> 00:57:21,520
Okay.

1464
00:57:21,520 --> 00:57:27,800
It's sambal that I add fermented durian and then I throw in the petai in there.

1465
00:57:27,800 --> 00:57:28,800
Oh my goodness, me.

1466
00:57:28,800 --> 00:57:29,800
It's so good, man.

1467
00:57:29,800 --> 00:57:30,800
You're every white person's nightmare.

1468
00:57:30,800 --> 00:57:31,800
That's why I'm not married to a white person.

1469
00:57:31,800 --> 00:57:32,800
Are you mad, woman?

1470
00:57:32,800 --> 00:57:35,800
You give me durian fermented durian to make it worse and then you throw petai in that.

1471
00:57:35,800 --> 00:57:38,800
Yeah, I'm like, oh, you white people run away far, far.

1472
00:57:38,800 --> 00:57:39,800
I tell you.

1473
00:57:39,800 --> 00:57:40,800
This one I like, you know.

1474
00:57:40,800 --> 00:57:41,800
This one?

1475
00:57:41,800 --> 00:57:42,800
I really miss this so much.

1476
00:57:42,800 --> 00:57:43,800
Belimbing.

1477
00:57:43,800 --> 00:57:44,800
Oh, belimbing.

1478
00:57:44,800 --> 00:57:45,800
Love.

1479
00:57:45,800 --> 00:57:46,800
Love.

1480
00:57:46,800 --> 00:57:51,800
But you know, I always go, bling, bling.

1481
00:57:51,800 --> 00:57:54,800
I want my bling, bling.

1482
00:57:54,800 --> 00:57:57,320
Yeah, bling, bling, man.

1483
00:57:57,320 --> 00:57:59,960
I mean, this is so rare now.

1484
00:57:59,960 --> 00:58:01,960
So hard to find, you know.

1485
00:58:01,960 --> 00:58:02,960
Oh.

1486
00:58:02,960 --> 00:58:07,520
Actually, by the way, any of you have a house with a tree and belimbing, please pass some

1487
00:58:07,520 --> 00:58:08,520
to me.

1488
00:58:08,520 --> 00:58:11,520
Exactly where I want to go with that because, you know, years and years and years ago, I'm

1489
00:58:11,520 --> 00:58:12,520
not living there anymore.

1490
00:58:12,520 --> 00:58:14,560
I'm not going to say where.

1491
00:58:14,560 --> 00:58:15,560
Somewhere in the Upper East Coast.

1492
00:58:15,560 --> 00:58:17,040
I used to live in a condo.

1493
00:58:17,040 --> 00:58:18,040
Right.

1494
00:58:18,040 --> 00:58:19,280
Quite a large one.

1495
00:58:19,280 --> 00:58:21,360
And they have great landscaping there.

1496
00:58:21,360 --> 00:58:28,680
And behind my tower was a small little bush-like looking plant teeming with belimbing.

1497
00:58:28,680 --> 00:58:29,680
Oh, shiok.

1498
00:58:29,680 --> 00:58:31,000
You know what I do?

1499
00:58:31,000 --> 00:58:32,000
I sapu, man.

1500
00:58:32,000 --> 00:58:33,000
Smart, you're the smart one.

1501
00:58:33,000 --> 00:58:37,280
Nobody knew, nobody understood what it was.

1502
00:58:37,280 --> 00:58:38,580
I did.

1503
00:58:38,580 --> 00:58:40,520
So we plucked the whole damn thing bald.

1504
00:58:40,520 --> 00:58:43,520
And I threw it to my mom.

1505
00:58:43,520 --> 00:58:50,480
Along that East Coast, where every time before you cross the underpass, there are always

1506
00:58:50,480 --> 00:58:54,040
native fruits that people do not know.

1507
00:58:54,040 --> 00:58:55,520
But you're not supposed to pluck, right?

1508
00:58:55,520 --> 00:58:58,520
I'm not supposed to pluck, right?

1509
00:58:58,520 --> 00:59:00,520
But, but, big but.

1510
00:59:00,520 --> 00:59:01,520
It's a big but.

1511
00:59:01,520 --> 00:59:04,080
But can we tell everybody what's so good about belimbing?

1512
00:59:04,080 --> 00:59:05,560
I mean, how do we cook belimbing?

1513
00:59:05,560 --> 00:59:06,560
What is it?

1514
00:59:06,560 --> 00:59:07,560
What is it?

1515
00:59:07,560 --> 00:59:08,560
It's, ah, it's.

1516
00:59:08,560 --> 00:59:12,480
Can we flash it up again, please, Kai?

1517
00:59:12,480 --> 00:59:15,400
It's a super, super, super, super sour fruit.

1518
00:59:15,400 --> 00:59:16,880
Yeah, damn shiok ah.

1519
00:59:16,880 --> 00:59:18,240
Okay, super sour fruit.

1520
00:59:18,240 --> 00:59:19,240
It's so more-ish.

1521
00:59:19,240 --> 00:59:20,240
More-ish?

1522
00:59:20,240 --> 00:59:23,240
Yeah, when you cook it.

1523
00:59:23,240 --> 00:59:24,240
More-ish.

1524
00:59:24,240 --> 00:59:25,240
That's the first.

1525
00:59:25,240 --> 00:59:26,240
Okay.

1526
00:59:26,240 --> 00:59:30,920
And, okay, so tell me, how do you cook it?

1527
00:59:30,920 --> 00:59:34,920
Okay, I mean, you don't really cook it as much.

1528
00:59:34,920 --> 00:59:39,760
So I usually just do it with fried ikan bilis.

1529
00:59:39,760 --> 00:59:45,960
And then the sambal, you know, just a bit of coconut, just to balance up because this

1530
00:59:45,960 --> 00:59:48,400
dish is very sour, it cuts.

1531
00:59:48,400 --> 00:59:49,400
So you need to balance it.

1532
00:59:49,400 --> 00:59:50,400
So you need to balance it.

1533
00:59:50,400 --> 00:59:51,400
Okay.

1534
00:59:51,400 --> 00:59:54,960
Then you slice it up and then, some people would actually slice it up and soak it in

1535
00:59:54,960 --> 00:59:55,960
salt water for a bit.

1536
00:59:55,960 --> 00:59:56,960
Yeah, yeah, yeah, that's right.

1537
00:59:56,960 --> 00:59:57,960
Yeah.

1538
00:59:57,960 --> 00:59:58,960
And then after that, you just throw it in and cook it.

1539
00:59:58,960 --> 01:00:02,880
But you don't want to overcook it because it will get mushy.

1540
01:00:02,880 --> 01:00:06,000
You just still want to maintain sourness there.

1541
01:00:06,000 --> 01:00:08,040
Then you balance it off with a bit of sugar.

1542
01:00:08,040 --> 01:00:09,040
Right.

1543
01:00:09,040 --> 01:00:13,280
So, yeah, I just want to know from you, because all these things you've been saying, you know,

1544
01:00:13,280 --> 01:00:19,800
like it's all about, I can't tell you, don't follow the recipe exactly and all that.

1545
01:00:19,800 --> 01:00:26,320
Where Britney's Kitchen is concerned, your business and you, Bibi Lili, in the kitchen

1546
01:00:26,320 --> 01:00:28,320
doing all of that, sweating it out.

1547
01:00:28,320 --> 01:00:29,320
Geez, my goodness me.

1548
01:00:29,320 --> 01:00:33,120
Can we put a picture of Lili in action, please?

1549
01:00:33,120 --> 01:00:34,120
You have that?

1550
01:00:34,120 --> 01:00:35,120
Oh, there you go.

1551
01:00:35,120 --> 01:00:38,560
This one's slaving away, plating even, man.

1552
01:00:38,560 --> 01:00:41,080
You also, are you particular about plating?

1553
01:00:41,080 --> 01:00:43,600
I am not one of those tweezer people.

1554
01:00:43,600 --> 01:00:46,520
If that's what you're trying to say, okay.

1555
01:00:46,520 --> 01:00:50,400
I mean, I'm trying to learn how to plate pretty.

1556
01:00:50,400 --> 01:00:53,920
I'm not plating stuff pretty, but I'm learning.

1557
01:00:53,920 --> 01:00:54,920
Okay.

1558
01:00:54,920 --> 01:00:56,760
Especially when it comes to private dining.

1559
01:00:56,760 --> 01:00:59,360
My question actually would be this.

1560
01:00:59,360 --> 01:01:05,840
Britney's Kitchen, Bibi Lili, in your dishes that you have, is there a secret weapon?

1561
01:01:05,840 --> 01:01:10,120
Do you have something like, I have something secret with me that I will not share, but

1562
01:01:10,120 --> 01:01:15,040
I have one that will make my dishes or my service even better than most?

1563
01:01:15,040 --> 01:01:16,040
This is cliche.

1564
01:01:16,040 --> 01:01:17,040
Okay, I mean-

1565
01:01:17,040 --> 01:01:18,040
This is cliche?

1566
01:01:18,040 --> 01:01:19,040
It's very cliche.

1567
01:01:19,040 --> 01:01:20,040
Oh, come on.

1568
01:01:20,040 --> 01:01:21,040
First of all, I'm not original.

1569
01:01:21,040 --> 01:01:22,040
Now I'm giving you a cliche, man.

1570
01:01:22,040 --> 01:01:23,040
Not you cliche.

1571
01:01:23,040 --> 01:01:26,040
My answer will be very cliche.

1572
01:01:26,040 --> 01:01:27,040
Oh, your answer will be cliche.

1573
01:01:27,040 --> 01:01:28,040
Yeah, my answer will be cliche.

1574
01:01:28,040 --> 01:01:32,040
The answers are only cliche because the freaking idiot asking the question is also asking the

1575
01:01:32,040 --> 01:01:33,040
cliche question.

1576
01:01:33,040 --> 01:01:36,040
There's no secret weapon, it's just really cooked in your heart.

1577
01:01:36,040 --> 01:01:37,040
Right.

1578
01:01:37,040 --> 01:01:38,040
Oh, really?

1579
01:01:38,040 --> 01:01:39,040
Yeah, really, really cooked in your heart.

1580
01:01:39,040 --> 01:01:43,200
So on a day that you have a bad mood, food turns out sucky?

1581
01:01:43,200 --> 01:01:44,200
Sometimes.

1582
01:01:44,200 --> 01:01:47,840
So is that, is there any truth in that freaking old wise tale?

1583
01:01:47,840 --> 01:01:49,320
No, there is.

1584
01:01:49,320 --> 01:01:50,320
There is.

1585
01:01:50,320 --> 01:01:51,320
Really?

1586
01:01:51,320 --> 01:01:52,320
There is.

1587
01:01:52,320 --> 01:01:59,120
Seriously, there have been like, if I'm in a bad mood, I'm in a hurry, or I'm not well,

1588
01:01:59,120 --> 01:02:01,760
my food actually don't turn out the way I want it to.

1589
01:02:01,760 --> 01:02:06,400
So, so, so one day, for example, you have a party of eight coming over for dining.

1590
01:02:06,400 --> 01:02:13,200
And then today for some reason, Bibi Lilly is having a real foul mood.

1591
01:02:13,200 --> 01:02:14,200
She's in a foul mood.

1592
01:02:14,200 --> 01:02:16,080
She sends a WhatsApp message out.

1593
01:02:16,080 --> 01:02:19,680
I'm sorry guys, we have to postpone this to maybe tomorrow because I'm in a bad mood,

1594
01:02:19,680 --> 01:02:20,680
food's going to suck.

1595
01:02:20,680 --> 01:02:21,680
That's not going to happen by the way.

1596
01:02:21,680 --> 01:02:22,680
Oh, Chris, you're in so much trouble after we say cut.

1597
01:02:22,680 --> 01:02:23,680
All right, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so,

1598
01:02:23,680 --> 01:02:24,680
so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so, so,

1599
01:02:24,680 --> 01:02:34,640
so, so, so, so you don't even know you're cooking for people.

1600
01:02:34,640 --> 01:02:35,640
Okay.

1601
01:02:35,640 --> 01:02:50,100
And when you want to cook for people, you want to put the best and you know, I don't

1602
01:02:50,100 --> 01:02:56,180
I'm the best chef or the best cook. You know, I just like every time I cook, I taste it and I'm

1603
01:02:56,180 --> 01:03:00,980
and the next time I cook the same dish, I want to make it better than the last one. And that's what

1604
01:03:00,980 --> 01:03:07,700
it is. I think that's a principle of philosophy that any chef who has passion in their

1605
01:03:07,700 --> 01:03:13,460
cooking and whatever cuisine they do, that's something that they have to carry with them.

1606
01:03:13,460 --> 01:03:18,020
Okay, I'd like to play a video now. Can you get the video ready for me please?

1607
01:03:18,020 --> 01:03:24,500
Oh, look at me. This video I found, you posted this video man. Oh, let me bring that volume down.

1608
01:03:25,780 --> 01:03:33,140
The hostess is the mostess man. Because you're not just a chef, you should also be the host.

1609
01:03:33,140 --> 01:03:48,500
Let's just play this. Give the people some time to see what British Kitchen is doing.

1610
01:04:33,220 --> 01:04:38,820
I saw Nasi Ulam on that thing. Yes, that's my signature. And I saw petai being cooked as well.

1611
01:04:38,820 --> 01:04:46,020
Oh, that's your signature Nasi Ulam. Wow. You know where I get my Nasi Ulam fix?

1612
01:04:48,660 --> 01:04:49,780
Now you're going to tell me about that one.

1613
01:04:49,780 --> 01:04:59,540
No, not Jonathan Tok Kong. Shout out to Colin. That's where I used to get my fixes.

1614
01:04:59,540 --> 01:05:06,740
Yeah, the Malaccan Chendol guy. Colin. Hey Colin. Yeah, so he sells Ulam there. So hey, hang on.

1615
01:05:06,740 --> 01:05:13,860
She does Ulam too. Yeah, man. Cool, cool, cool. So hosting. How do you host people

1616
01:05:13,860 --> 01:05:22,980
when you're in the kitchen all the time? Wow, tiring. But you have to do it. So basically,

1617
01:05:22,980 --> 01:05:31,380
like when it comes to private dining, it takes a lot of planning ahead. And this is to anyone

1618
01:05:31,380 --> 01:05:37,700
who's thinking of going into private dining. You must always think ahead of how much,

1619
01:05:37,700 --> 01:05:45,780
we call it the mise en place or all your preparation ingredients that you need to prepare way in advance.

1620
01:05:45,780 --> 01:05:54,660
And dishes, I think what's good, unlike certain dishes which needs you to do Aluminum cooking,

1621
01:05:54,660 --> 01:06:00,820
good thing about Peranakan food is you can pre-cook it and then leave it there. And then it's all

1622
01:06:00,820 --> 01:06:08,020
boys down to the scooping and stuff like that. So you do need to have this mentor or you write it

1623
01:06:08,020 --> 01:06:14,180
down, like having this whole scheduling. It's a program. It's a program. So your private dining,

1624
01:06:14,180 --> 01:06:19,140
when you book me, I'm literally planning and cooking this for three days. Three days. Yeah,

1625
01:06:19,140 --> 01:06:23,540
sometimes two days, but sometimes certain dishes, certain things, depending on my schedule,

1626
01:06:23,540 --> 01:06:30,180
I have to prep it three days in advance. Oh crap, man. And then, you know, so I'm like,

1627
01:06:30,180 --> 01:06:34,900
you know, so I'll be, or sometimes I'm like prepping the night before and I'll go to bed

1628
01:06:34,900 --> 01:06:40,900
like about 2, 3 a.m. and then I'll wake up at 7 to be in the market again. Prepping and cooking

1629
01:06:40,900 --> 01:06:47,860
and everything. And then what happened is guests arrived at 7, by 6 o'clock, I have to make sure

1630
01:06:47,860 --> 01:06:56,420
the whole place is set up. Wow. Okay. I'll be running into a shower to look fresh again. Wow.

1631
01:06:56,420 --> 01:07:02,900
Okay. And makeup and everything. And then looking presentable, my husband also will be like getting

1632
01:07:02,900 --> 01:07:08,900
blustered by me. Hurry up! Make sure the glassware is there. This is that. Everything. Everyone's

1633
01:07:08,900 --> 01:07:19,140
going chaotic. Okay. Mad first. And then suddenly the door opens and everyone's like, hi, welcome!

1634
01:07:19,140 --> 01:07:27,380
Right? And when people come for private dining and I don't, and although private dining is quite

1635
01:07:27,380 --> 01:07:33,140
popular now, a lot of people still don't really know what to expect. Because you're going to

1636
01:07:33,140 --> 01:07:36,660
someone's house, you're not going to a restaurant. I wouldn't know what to expect either. I've never

1637
01:07:36,660 --> 01:07:42,740
done it. Like, you know, and I had this really funny auntie, she came over and then she came

1638
01:07:42,740 --> 01:07:49,620
to the house and she went like, later ah, I want to order ngohiang ah, take away hor. Then I'm like,

1639
01:07:49,620 --> 01:07:56,100
uh, auntie, this one not restaurant. I don't have ngohiang on the menu today. Oh gosh. You know, so they thought they can order.

1640
01:07:56,100 --> 01:08:03,460
Oh man. Hello, this is a house. Hello. Excuse me. So, so, uh, there is certain etiquettes and certain rules

1641
01:08:03,460 --> 01:08:07,780
that people, when you go to private dining, you are going to someone's house. So do you issue those rules

1642
01:08:07,780 --> 01:08:14,980
to these people to manage expectations? No, you don't. But you just, uh, leave it to faith that these people

1643
01:08:14,980 --> 01:08:22,900
have common courtesy. Uh, but you do send out certain things like, okay, this, uh, this is the time you come,

1644
01:08:22,900 --> 01:08:29,460
uh, this is what time food will be served, uh, this is what time it has to be, uh, uh, we have to end

1645
01:08:29,460 --> 01:08:35,540
because we are living in the HDB, noise pollution, you know, all these things we have to buy. So this

1646
01:08:35,540 --> 01:08:41,540
is where they, so this is like little polite guidelines to tell them. Okay. In that sense. Yeah.

1647
01:08:41,540 --> 01:08:45,620
Have you ever, I mean, come on, I mean, I'm not going to hold my breath. I'm going to suggest to you,

1648
01:08:45,620 --> 01:08:51,540
don't hold your breath as well because you know, we expect your guests to be. Yeah. But at the end

1649
01:08:51,540 --> 01:08:57,300
of the day, we want our guests to like really enjoy themselves. Sure. But let me, let me be bold to ask

1650
01:08:57,300 --> 01:09:03,140
you, let me be bold to ask you. I mean, haven't you ever had an asshole guest in your own home?

1651
01:09:03,140 --> 01:09:11,140
I have. Tell me one instance, maybe the worst story. Oh, before we, before we move on to the

1652
01:09:11,140 --> 01:09:18,900
last few questions. The worst one I had, I mean, I mean, uh, it's a bit pricey to say, it's actually

1653
01:09:18,900 --> 01:09:26,660
from a friend. He was doing out of, you know, uh, the goodness of his heart to recommend private

1654
01:09:26,660 --> 01:09:34,340
dining and this group of friends of his are not in that kind of scene. They are the lim-chew kind

1655
01:09:34,340 --> 01:09:44,980
of people. Oh, die. Okay. So, so when they came, they down like maybe before dinner started,

1656
01:09:44,980 --> 01:09:50,500
they down like finish a bottle of whiskey. Right. Okay. And the, and the whole time they're like,

1657
01:09:50,500 --> 01:09:58,260
lim, lim, lim, lim, and like, oh my God. And I felt to a point a bit insulted because I gave all

1658
01:09:58,260 --> 01:10:04,340
this effort to cook you a dish and every dish I come out with, I will always present to you

1659
01:10:04,340 --> 01:10:09,140
because private dining is not just about like in a restaurant, here's a food park. That's it. Yeah.

1660
01:10:09,140 --> 01:10:14,180
You know, the chef comes out, dedicate their time the whole night for you. It's for you to appreciate.

1661
01:10:14,180 --> 01:10:20,100
You know, to let you know how the ulam is made, why we make it, what this dish is. And you do all

1662
01:10:20,100 --> 01:10:24,660
that. You present all this. I tell you how long my rendang has been cooked for, how the process is,

1663
01:10:24,660 --> 01:10:29,620
you know, so that at the end of the day, you're not just eating food for the hell of eating.

1664
01:10:29,620 --> 01:10:35,780
It's about you having more mindfulness, knowing where your food come from, knowing how much effort

1665
01:10:35,780 --> 01:10:41,780
is made into this food. It's like really educating you to appreciate food. And they weren't because

1666
01:10:41,780 --> 01:10:48,180
they were drunk. Oh dear. And do you have a feel, a fear for safety in your own home? Yes, I did. I

1667
01:10:48,180 --> 01:10:54,740
actually had this guy was so drunk, he collapsed on the floor. He was lying in the middle of the

1668
01:10:54,740 --> 01:11:01,540
living room. Oh gosh. And puking. Oh gosh. And I was like, this is a nightmare. I don't even want

1669
01:11:01,540 --> 01:11:09,460
to continue this dinner, but I have to. So that was, yeah. I asked you for the worst story. Thank

1670
01:11:09,460 --> 01:11:18,900
you for really giving me the worst story, man. So basically, you know, the idea is if you are, don't

1671
01:11:18,900 --> 01:11:25,540
invite riffraffs. But if you are a person that wants to understand the culture behind this,

1672
01:11:25,540 --> 01:11:32,420
and you never, you really want to understand, then come around with some common sense.

1673
01:11:33,220 --> 01:11:38,260
In someone's home. Absolutely. Someone's home. Man, that happened in my home. My God, I'll kick the

1674
01:11:38,260 --> 01:11:45,860
bucket out right now. I was so upset. I mean, I'll be so pissed. Anyway, just a few more questions

1675
01:11:45,860 --> 01:11:55,700
really before we wrap up. Looking ahead, what are your ambitions for your private dining business?

1676
01:11:55,700 --> 01:12:04,020
Wow. That's a very good question. Actually, I'm not sure you, I mean, since you've been doing a lot of

1677
01:12:04,020 --> 01:12:08,340
research, you do realize that I have made an announcement. Yes, I saw that announcement. Yeah.

1678
01:12:08,980 --> 01:12:20,100
So as I'm going on this journey to look into more lost recipes of the Peranakan food and stuff like

1679
01:12:20,100 --> 01:12:25,300
that, because a lot of us just know the Korean essential dishes like rendang and baklava and

1680
01:12:25,300 --> 01:12:30,420
stuff, but there's so many dishes that we probably haven't even tasted. Right. But I'm also like

1681
01:12:30,420 --> 01:12:36,580
trying to connect the thoughts and the influence of Southeast Asian food, right? That comes to our

1682
01:12:36,580 --> 01:12:44,340
shore as well. Wow. You're going deeper into this. Yeah. So I'm actually going to Thailand,

1683
01:12:45,540 --> 01:12:52,260
because also part of me, my mom being Thai, and it's something that my mom's heritage is

1684
01:12:52,260 --> 01:12:58,340
something that's not been explored as well. So I'm actually going to go to Thailand for a year.

1685
01:12:58,340 --> 01:13:08,900
Wow. And then I'll be back. Wow. You're the female version of Indiana Jones, but the food version too.

1686
01:13:09,860 --> 01:13:14,020
So you're going to go explore beyond the boundaries of Peranakan food as well.

1687
01:13:14,020 --> 01:13:22,820
Yeah, in that sense. And I'll come back and if I feel Indonesia has a calling, I might do that

1688
01:13:22,820 --> 01:13:29,620
as well. Okay. Yeah. I just want to stick, I mean, the food in Southeast Asia that is

1689
01:13:29,620 --> 01:13:35,540
influenced of Peranakan food or Eurasian food is also connected. Right. This is something that,

1690
01:13:35,540 --> 01:13:39,940
I mean, I know writers have written about it, but I just feel that maybe it's just my turn.

1691
01:13:39,940 --> 01:13:42,820
So you're going to go find out and discover it and then what are you going to do? Come back with

1692
01:13:42,820 --> 01:13:46,740
all that knowledge and do something again? Yeah, probably do something again, you know.

1693
01:13:46,740 --> 01:13:52,660
You really need to explore. But really go more, you know, I mean, sometimes, you know,

1694
01:13:52,660 --> 01:13:56,580
as a chef, I just feel like you don't want to be cooking rendang every single day, day in, day out.

1695
01:13:56,580 --> 01:14:01,780
Right. Right. You want to also bring out new stuff and let people explore. Sure,

1696
01:14:01,780 --> 01:14:09,140
you come to my private dining, you get to taste certain dishes that is the thing that you expect.

1697
01:14:09,140 --> 01:14:13,940
But I also want to bring something to the table to you that is like, oh, I've never tasted this dish

1698
01:14:13,940 --> 01:14:18,980
before. Right. You know, like for instance, like when you brought out the bilimbing. So I was in

1699
01:14:18,980 --> 01:14:26,020
Malacca and now, and recently, I think you are aware there are two, there are the Chik-Tee

1700
01:14:26,020 --> 01:14:32,340
Peranakan. Chik-Tee Malacans. Yeah, the Chik-Tee Malacans are now getting more exposure.

1701
01:14:32,340 --> 01:14:38,900
More exposure, yeah. So that's great. And one dish I really, really like when I was in Malacca.

1702
01:14:39,540 --> 01:14:47,060
And you guys can go check this out at Wern's Kitchen. What kitchen? Wern's. Wern's. Yeah. W-E-N.

1703
01:14:47,060 --> 01:14:59,140
Okay. Right. So they made this fish roll sambal with bilimbing. It's so good, man. Really? It's

1704
01:14:59,140 --> 01:15:04,500
like dynamite. Wow. Okay. Yeah. Wern's Kitchen, I remember that. Yeah. Okay. We're giving out

1705
01:15:04,500 --> 01:15:11,300
free advertising today. And I want to thank you though. I want to thank you for the, whatever,

1706
01:15:11,300 --> 01:15:15,220
I don't know what's inside the tiffin carrier. You should open up and take a look. Yeah, I'm

1707
01:15:15,220 --> 01:15:18,580
going to open up and take a look. But because we've already crossed the production time

1708
01:15:19,220 --> 01:15:23,060
for this episode, but I am going to put my face into that and I can tell you for sure.

1709
01:15:23,940 --> 01:15:33,380
I just want to do this little thing for you. By asking you this question, if there's one thing

1710
01:15:33,380 --> 01:15:39,140
you want my viewers and listeners to remember about your Peranakan cuisine and your private dining

1711
01:15:39,140 --> 01:15:47,460
experience, what would it be? Wow. I got to think about this one. Please do. Please do.

1712
01:15:48,820 --> 01:15:58,500
Like what I would like them to remember me for? Yeah. Yeah. Okay. I suppose I want people to

1713
01:15:58,500 --> 01:16:08,820
remember that, you know, whatever I'm doing for this, it's really to, you know, I'm putting a lot

1714
01:16:08,820 --> 01:16:17,220
of my heart and soul into it. Yeah. And I, I, I still got a lot to learn, right? But I do hope

1715
01:16:17,220 --> 01:16:23,700
that I'll in the future, you know, I'll be the one that can actually still feed the younger

1716
01:16:23,700 --> 01:16:30,180
generation and say, Hey, this is Peranakan food. Right. You need to remember where you come from.

1717
01:16:30,180 --> 01:16:36,740
This is what it is. So it is making sure that all the authenticity of Peranakan cuisine is not lost.

1718
01:16:36,740 --> 01:16:43,300
Yeah. And then one last thing. Can you please look into your camera right over there? Which one?

1719
01:16:43,300 --> 01:16:50,100
That one. And tell everyone where can your guests find you? Okay. So you can follow my Instagram.

1720
01:16:50,100 --> 01:16:58,100
Uh, BbLily is my own page, which I also post a lot of the food contents and stuff like that.

1721
01:16:58,100 --> 01:17:04,100
And then if you want to order food, you can follow Brili's kitchen. Okay. Slash it up now.

1722
01:17:04,100 --> 01:17:11,860
Here we go. That's B-R-I-L-Y apostrophe S kitchen. And that's where every single week I will,

1723
01:17:11,860 --> 01:17:18,420
or almost every single week, I will post out menus or you can DM me for private dinners and orders,

1724
01:17:18,420 --> 01:17:23,220
whatnot. Yeah. Awesome. Awesome. Even if you're watching, uh, you're from Indonesia,

1725
01:17:23,220 --> 01:17:28,500
I know I got a lot of you guys who are my subscribers there. Uh, and from the Philippines,

1726
01:17:28,500 --> 01:17:35,380
when you come around to visit Singapore, you know, drop a BbLily, you know, a DM and then go to her

1727
01:17:35,380 --> 01:17:41,060
place. You got any Taiwanese? So far I don't know. I'm actually going to Taiwan guys.

1728
01:17:41,060 --> 01:17:49,380
So you guys want to just drop her a DM. Okay. Uh, and try it out. Try Paranakan cuisine in Singapore,

1729
01:17:49,380 --> 01:17:54,420
in, in, in really in, in a HDB flat. I mean, it'd be really, really nice for you guys.

1730
01:17:54,420 --> 01:17:59,780
Uh, you can come here as tourists. Um, and you've been watching the Chris Hansen conversation,

1731
01:17:59,780 --> 01:18:05,700
and this is one of our episodes for our series. I love my job and I've had the pleasure of having

1732
01:18:05,700 --> 01:18:13,460
BbLily with me from British kitchen, private home dining and Paranakan cuisine at its finest. Uh,

1733
01:18:13,460 --> 01:18:17,220
and you know why I'm going to say goodbye right now? Why I'm really going to put a hard stop?

1734
01:18:17,220 --> 01:18:25,140
Because my mouth is going to go for what's in there brought to me by kind courtesy of BbLily.

1735
01:18:25,140 --> 01:18:29,940
And, uh, we're going to be, maybe we'll be rolling. Yeah. Kai, whatever I was going to go into my

1736
01:18:29,940 --> 01:18:37,380
mouth. And until next time people, uh, please stay hungry, but make sure you scarf something

1737
01:18:37,380 --> 01:19:00,820
great down your gullets. I'll see you soon. Bye-bye. Bye.