Welcome to Cook:30.
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I'm Jeremy Dixon
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from the Revive Cafes
in Auckland, New Zealand
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and also wrote the
Revive Cafe cookbooks.
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And today, I'm excited
to be able to share with you
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some delicious cafe style
meals that you can cook at home.
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Cook:30 Food is all
about using whole grains,
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plant-based proteins,
delicious fruits and vegetables
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and we're wrapping them all up
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with international
flavors and herbs and spices.
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And the best part,
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you don't have to
spend hours in the kitchen.
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I'm gonna show you how
you can make a delicious meal
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for your family
in just 30 minutes.
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On the menu today,
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we have an Indonesian
Sayur Lodeh tofu curry.
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We're gonna be serving
on this fresh cauliflower
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khus-khus with a raw cut almond
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and fig salad.
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And to finish, a
wonderful sweet peach
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and blueberry crumble.
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So preparing a
meal in a short time
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doesn't happen by accident.
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You're gonna make sure
everything is well prepared.
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Your bench is
all clear and clean.
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We've got the
ingredients that we need.
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Food processor is ready.
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Boiled water in the jug,
pot some pans on the stove
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and the oven is
pre-heated to 350 Fahrenheit
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which is about 180 Celsius.
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And we got a chopping
board, and a sharp knife,
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great attitude
and ready to cook.
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So we wanna
start with the things
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that are gonna take a longest.
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So we've gotta
really nice curry.
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And one of the great
ingredients in this curry
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is pumpkin or butternut
which really kind of melts
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and gives a nice flavor.
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So we're gonna start
by getting us underway.
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I've got a
butternut pumpkin here.
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This half has seeds in
it, so we gonna put this away
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and use them in
something else later.
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And we gonna use this in here,
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just for ease of cooking.
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So we just gonna put into cubes.
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I'm gonna make
this relatively small
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so they cook quickly,
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probably around
about a centimeter
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or half an inch thick.
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And I'm just gonna roast these.
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So just cut them
into rings like this...
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and into little dices.
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We wanna put some baking paper
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or parchment
paper on the oven tray.
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And this should
really help to pin up later.
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And just helps things
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not sticking to
the empty tray as well.
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So put that here,
put these guys on,
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doesn't have to match
exactly with the tray.
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I'll cut these ones up as well.
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Now if you notice, I haven't
actually peeled this pumpkin
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or butternut and the
skin is relatively soft
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when it's cooked
and it saves us time
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and it's full of nutrients.
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So I'm not a big fan
of unnecessarily peeling
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or taking skin of vegetables.
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So we're in last lot here.
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So when you're chopping,
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try to
economize on all your cuts
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and obviously you
need a nice sharp knife
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to be able to
doing this kind of cuts.
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It usually stays
together and behaves like that.
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Here we go.
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So I'm just gonna spray
a little bit of olive oil,
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cooking oil on it.
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it's just a great quick
way of getting some oil on
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without putting huge
amounts of volume on.
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So just, a little spray,
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just probably equivalent
of the couple of teaspoons.
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You don't need to
overspray it with deep fry.
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That will take around
about probably 15-20 minutes ish
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to kind of get nice and soft
so we can put it in the curry.
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Speaking of watch,
you better start that,
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so I've got a pan
here on the stove.
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You can use any pot
or anything you want
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but I like these
kind of nice low dish,
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kind of a style cast on pans
because they present very well.
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You can cook in it
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and you can use it
on the table as well
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where it saves
dishes and lot of time.
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So first ingredient
for any curry is an onion.
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We got this massive onion, huge.
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Look at this one, it's massive.
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So we'll cut this
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and the good news is it
takes about the same time
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to cut up a big onion
as it does a small onion.
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So in my cafes we actually
always specify large onions
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because there is a
lot less prep involved
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to get the same
amount of diced onion.
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I'm just gonna slice
these up, it's a good quick way.
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There are more chefy
ways of doing on onions
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but I find this one
just to be the simplest one.
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Cut through here,
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doesn't have to
be exact or perfect.
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So gonna put a little
bit of oil in the pan,
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just a couple of
teaspoons nothing too drenching
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and we'll just
get that underway.
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Nothing like that
sizzle of some onions in a pan
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so it kind of let you
know the meal is underway.
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So get that off in there.
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So next
ingredients we're gonna do
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is we gonna add some
ginger, which goes really well.
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So two tablespoons of ginger...
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One and two.
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And you can use
fresh ginger if you want
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but I found these
little cheaper ginger
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quite adequate.
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And we got some lemongrass paste
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which is really nice as well.
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Again you can
buy some lemongrass
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from the Asian shop
or perhaps a supermarket.
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But these pastes
are really good as well.
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So ginger and lemongrass
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give us just a really look
kind of nicest beautiful shades
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of Asia come out.
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Some garlic of course,
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so we go with around
about two large cloves,
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or kind of five
baby cloves here.
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Easiest way to garlic is
just keep your garlic press,
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put it in the press and
just squeeze it through.
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Need a really good
quality garlic press to do this.
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And we just scrape it in.
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Give a stir around.
Wow, those are strong onions.
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I started crying, you know, why.
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You keep away from these guys.
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So that just
gives a really nice,
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deeper kind of a base of flavor
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that really kind of
work well with the dish.
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I know, this is a typical start
to many of my dishes in a cafe.
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Each day, we have what we
call a two hot pots on the menu,
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which are big kind of
pots full of one dish,
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stews or curries
or that type of thing.
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And they always
usually start off
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with kind of a mix like this
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with onions and
garlic and ginger.
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So leave that
going, it's going well.
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And now, we're
gonna do the dessert.
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It's gonna take
around about 15-20 minutes.
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And this is really delicious.
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So we're gonna
do, we got peaches.
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Can peaches and some applesauce.
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You could choose pureed apples,
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which is basically pureed apples
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but any kind of soft
apple that comes in the can
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depending what's around.
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So I'm just gonna drain
these two cans of peaches.
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You can use can
of frozen peaches
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you hit them as well.
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So you just drain them,
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get any excess
moisture or any water out.
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It should not be
too much in these ones.
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Now pour them into
bottom of this dish
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and this
crumble is just so easy.
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I mean, some people call
these cobblers or crisps,
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crumble, that kind
of all the same thing.
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Only a bit of moisture,
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wanna add some
frozen blueberries.
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This gives it a lovely color.
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So round about
blueberries, what's that,
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probably around about two cups.
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Some try to escape.
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Now, we'll drizzle this
applesauce over the top.
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So it's just a good alternative
of using canned apples
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because it's all soft
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and can just cook really quickly
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whereas if you use
whole apples can sometimes
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take quite a while to cook.
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So just a kind of nice
quick kind of alternative
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so just kind of give it a...
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kind of seek
through there, so through.
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And to finish it
off with some nice,
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get some kind of
natural granola or Muesli,
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preferably one that's not
too kind of highly sugared.
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So you have good ones around.
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So just pour it over the top,
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cover
everything nice and evenly.
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Keep things rustic,
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it doesn't have to be
exactly perfectly leveled,
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and so we'd just, here we
go, probably around about,
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probably about three cups.
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Now these are
whole lot. Here we go.
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I'm gonna spray a light
touch of some oil spray on top.
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Just to assist of not burning.
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So it goes
straight into the oven
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with the pumpkin or butternut.
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That will take around
probably 20 minutes ish
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to kind of heat through
and should hopefully be ready
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by the time we
get to serve the meal.
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Now how the onions
going, look at that.
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Nice and soft.
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Ready to come into the
mix lot of ingredients.
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So we gonna add
some peanut butter.
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I'm gonna be adding,
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I'll make like a
little mixture here.
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So we're gonna add
around about three course of cup
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of peanut butter.
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Those are lovely
kind of a peanutty,
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to start with we're
using almond butter,
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if you wanted to
or any other butter,
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but you wanted even tahini...
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Take three quarters of
a cup, that's about it.
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And then, we're
gonna put some near boiling
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or hot water in.
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So around about four cups,
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so this should add
up totally to four cups.
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Here we go
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and two tablespoons of
honey, just a bit of sweetness
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and just kind of mix
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all the kind of the flavor
ingredients in this one dish,
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they kind of made or mix around,
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nice and evenly.
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I'm gonna add some
Thai red curry paste.
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Red curry paste
and green curry paste
00:10:11.71\00:10:13.31
are excellent ingredient
to keep in your pantry.
00:10:13.34\00:10:15.78
So we gonna put around
about a tablespoon of that.
00:10:15.81\00:10:20.02
And we gonna put on the
salt, half teaspoon of salt.
00:10:20.05\00:10:23.95
And just gonna mix this around.
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It doesn't have
to be fully mixed.
00:10:30.46\00:10:32.93
It will take
quite a while to mix it
00:10:32.96\00:10:34.30
but we just gonna
throw this in at once.
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This gonna provide a
really nice kind of a peanutty
00:10:36.33\00:10:39.47
kind of chilliesh kind of sauce,
00:10:39.50\00:10:41.30
so just a quick mix there.
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I put everything
in with the onions.
00:10:43.77\00:10:49.44
The peanut butter does
look a little bit of stringy
00:10:49.48\00:10:51.91
at this stage.
00:10:51.95\00:10:53.28
But when they
kind of cook through,
00:10:53.31\00:10:54.65
it mingles through it,
it will go nice and creamy.
00:10:54.68\00:10:56.12
So don't be too concern
00:10:56.15\00:10:57.79
if it doesn't look
finished at the stage.
00:10:57.82\00:11:00.39
So give a bit of a stir
through, want just turn it up
00:11:00.42\00:11:03.76
so it comes back up to the boil.
00:11:03.79\00:11:07.06
And the next ingredient,
we want three cups of cabbage.
00:11:07.10\00:11:10.50
So we got some
nice white cabbage here.
00:11:10.53\00:11:13.17
Just pull some
of the outer leaves
00:11:13.20\00:11:15.30
that are all dirty.
00:11:15.34\00:11:18.17
I'm just gonna
just slice it like that.
00:11:18.21\00:11:22.91
And we're just
gonna just slice it,
00:11:22.94\00:11:24.28
so we're just
gonna just tiny slices,
00:11:24.31\00:11:26.48
kind of as fine as you can
00:11:26.51\00:11:28.32
but doesn't have to be
too kind of coleslaw like.
00:11:28.35\00:11:32.89
Again when you're cutting,
00:11:32.92\00:11:34.26
make sure you're
sliding your knife
00:11:34.29\00:11:35.62
nice through nice long cuts.
00:11:35.66\00:11:37.33
Don't just cut the finger.
00:11:41.23\00:11:42.76
And we'll just kind of
goes through twice like this,
00:11:42.80\00:11:45.67
kind of stringy bit.
00:11:45.70\00:11:47.54
And this is
round about three cups.
00:11:47.57\00:11:49.27
Doesn't need to be too accurate.
00:11:49.30\00:11:50.74
And this is gonna kind of cook
with all that lovely, peanutty,
00:11:50.77\00:11:55.44
oniony,
garlicky, gingery flavor.
00:11:55.48\00:11:59.25
So this is just gonna
be quite a lovely base.
00:11:59.28\00:12:01.22
Look at that.
00:12:04.79\00:12:06.79
So this a
traditional Indonesian dish.
00:12:06.82\00:12:10.03
I think traditionally you'll
probably have it with chicken.
00:12:10.06\00:12:11.83
We're gonna be
serving with tofu today.
00:12:11.86\00:12:13.93
And of course, I've kind of...
00:12:13.96\00:12:15.46
Well I enjoy taking
the traditional dish
00:12:15.50\00:12:17.27
that has lots of
healthy ingredients
00:12:17.30\00:12:18.73
and actually transforming
00:12:18.77\00:12:20.10
and kind of
reviving it so to speak.
00:12:20.14\00:12:22.34
And just you're
making different version
00:12:22.37\00:12:24.24
and they still
taste really, really good.
00:12:24.27\00:12:25.87
You don't have to add lots of,
00:12:25.91\00:12:27.74
I mean dairy and
meats and sea food
00:12:27.78\00:12:30.55
and start to make
the dish taste good.
00:12:30.58\00:12:31.91
So it's kind of my greatest
joy is transforming a dish.
00:12:31.95\00:12:35.65
You can smell that
peanuts smells lovely.
00:12:35.68\00:12:38.55
So when that comes to
boil, we turn it down.
00:12:38.59\00:12:40.16
We don't want
to bubble too much.
00:12:40.19\00:12:41.52
We just want to kind
of heat through nicely.
00:12:41.56\00:12:43.89
As you can see they're
starting to thicken up already.
00:12:43.93\00:12:48.66
And that's a great start
for a meal, we're underway.
00:12:48.70\00:12:54.14
If you've just
join us on Cook:30,
00:12:54.17\00:12:56.30
we are making an Indonesian
Sayur Lodeh tofu curry.
00:12:56.34\00:13:00.61
We're gonna be serving
over cauliflower khus khus
00:13:00.64\00:13:04.01
with a delicious raw
cut almond and fig salad.
00:13:04.05\00:13:07.92
And to finish, a lovely sweet
peach and blueberry crumble.
00:13:07.95\00:13:13.42
Now this khus khus
00:13:13.46\00:13:14.79
is something you
probably haven't made before
00:13:14.82\00:13:16.32
and but I give it a go.
00:13:16.36\00:13:17.69
It's really, really fun.
00:13:17.73\00:13:19.06
So normally you see this dish
00:13:19.09\00:13:20.43
and like a rice or
wheat khus khus or something.
00:13:20.46\00:13:23.23
We're gonna make khus khus
out of the common cauliflower.
00:13:23.26\00:13:27.40
So we just gonna process this,
00:13:27.44\00:13:30.47
get all the leaves
off that we don't need.
00:13:30.51\00:13:33.91
And this is so
easy, you'll be amazed.
00:13:33.94\00:13:36.31
You want to give this a go.
00:13:36.34\00:13:39.45
So just...
00:13:39.48\00:13:40.82
So just take
all the other leaves
00:13:43.75\00:13:45.69
and bits out that you can't use.
00:13:45.72\00:13:47.66
So we want to use one
half of the large cauliflower
00:13:47.69\00:13:51.03
or a whole small cauliflower.
00:13:51.06\00:13:53.09
So I assume this is
probably a small cauliflower,
00:13:53.13\00:13:54.83
so we use all of this.
00:13:54.86\00:13:58.17
And we just got the S blade
in there in the food processor,
00:13:58.20\00:14:03.30
so pick it up so
we can get started
00:14:03.34\00:14:06.68
and pop it in there
and we just gonna blend it.
00:14:06.71\00:14:11.25
Simple as that.
00:14:11.28\00:14:12.61
And as you can see
in a very short time...
00:14:18.05\00:14:23.96
This is little
bit of a mix around,
00:14:23.99\00:14:26.36
help around, few
big bits in there.
00:14:26.39\00:14:29.00
That becomes really nice,
fine, khus khusy style dish.
00:14:29.03\00:14:33.60
Okay, I think that's ready.
00:14:38.44\00:14:41.28
So as you can see we got lovely,
00:14:41.31\00:14:44.21
kind of nice fine,
00:14:44.25\00:14:45.88
kind of khus
khusy texture there.
00:14:45.91\00:14:48.12
Now pull that blade out,
00:14:48.15\00:14:51.39
and we just gonna
empty that in there.
00:14:51.42\00:14:53.19
You wanna make sure
you don't over mix it
00:14:57.76\00:14:59.13
because it can go
rather mushy so it only takes,
00:14:59.16\00:15:02.16
you know,
probably 10-20 seconds mix,
00:15:02.20\00:15:04.27
depending on
your food processor.
00:15:04.30\00:15:06.53
I mean look at that.
They are just, just lovely.
00:15:06.57\00:15:09.37
Okay, we're gonna add
some other ingredients,
00:15:09.40\00:15:10.74
gonna add a
little bit of turmeric,
00:15:10.77\00:15:12.11
just to get a
little bit of color,
00:15:12.14\00:15:13.48
just a little bit of
yellowness happening.
00:15:13.51\00:15:16.88
So put about
quarter of a teaspoon.
00:15:16.91\00:15:20.02
I'm gonna add some lemon,
00:15:20.05\00:15:24.12
just to give a
little bit extra zing.
00:15:24.15\00:15:28.02
Just squeeze it
through my fingers.
00:15:28.06\00:15:32.33
And the main thing
00:15:32.36\00:15:33.70
that's gonna make this
really nice is some herbs.
00:15:33.73\00:15:40.20
So we've got some
fresh Italian parsley
00:15:40.24\00:15:43.30
and some mint as well.
00:15:43.34\00:15:45.81
And I keep my
herbs in the fridge
00:15:45.84\00:15:47.18
in a wet paper towel,
it helps some become nice
00:15:47.21\00:15:49.88
and keeps them nice
and moist and fresh.
00:15:49.91\00:15:52.75
So I'm just gonna chop
this up relatively finely,
00:15:52.78\00:15:58.42
and roughly, the mint as well.
00:15:58.45\00:16:02.22
Mint, hmm, smells
amazing, my favorite herb, mint.
00:16:02.26\00:16:06.56
It just gives us some
greenness and some freshness
00:16:06.59\00:16:08.70
and some color...
00:16:08.73\00:16:10.07
and just a touch of olive oil.
00:16:14.60\00:16:16.27
And I'm just gonna
mix it with the hands
00:16:19.37\00:16:20.81
just like mix it through.
00:16:20.84\00:16:23.01
And this is just
a lovely alternative
00:16:27.25\00:16:28.88
of using rice with khus khus.
00:16:28.92\00:16:32.69
See we might have to mix it
so it doesn't go too clumpy.
00:16:32.72\00:16:36.42
I'll just add just a
little bit more turmeric.
00:16:36.46\00:16:38.23
Just to make it
a bit more yellowy.
00:16:42.60\00:16:45.03
Here we go. Oh,
bit of salt as well.
00:16:45.07\00:16:48.50
Probably around about quarter
to half teaspoon of salt.
00:16:48.54\00:16:52.77
So as you see, it's
something really different
00:16:56.98\00:16:58.35
to have underneath the curry.
00:16:58.38\00:17:00.02
So I'm gonna
serve it on this here.
00:17:03.15\00:17:06.76
Just drop and when
you're putting things on plate,
00:17:06.79\00:17:08.32
just make sure you let
the gravity do the work.
00:17:08.36\00:17:10.86
Sprinkle it on to
a kind of throw it on
00:17:10.89\00:17:13.63
or smooth it out, just a
bit of sprinkle like that.
00:17:13.66\00:17:18.97
And from a distance,
00:17:19.00\00:17:20.34
it actually
looks like khus khus.
00:17:20.37\00:17:22.17
It is a great,
healthy, fresh alternative.
00:17:22.20\00:17:27.11
Here we go. Another job done.
00:17:27.14\00:17:31.78
Just give my hands a quick wash.
00:17:31.81\00:17:35.72
And now, we have
another easy salad.
00:17:35.75\00:17:38.59
Just wash the board
00:17:38.62\00:17:39.95
and this one
here is even easier.
00:17:43.86\00:17:45.79
No, that was a salad,
that's actually a side dish
00:17:48.53\00:17:50.20
but it could be
a salad, I suppose.
00:17:50.23\00:17:52.10
A mint left off there.
00:17:52.13\00:17:54.50
And this is just
simply using some,
00:17:54.54\00:17:56.50
just these ingredients here.
00:17:56.54\00:17:59.04
So I've got some,
00:17:59.07\00:18:00.71
got some really nice
packets of these fresh lettuce
00:18:00.74\00:18:02.64
from the supermarkets.
00:18:02.68\00:18:04.61
This is a kind of
a regular and spinach
00:18:04.65\00:18:06.41
which is rocket mix.
00:18:06.45\00:18:08.08
They just come like that
and they do me pretty good.
00:18:08.12\00:18:10.32
They usually
come a little bit dry
00:18:10.35\00:18:11.69
so just a little
bit of water just on it,
00:18:11.72\00:18:15.42
like about a tablespoon,
00:18:15.46\00:18:17.06
just to give a
little bit of extra zing.
00:18:17.09\00:18:19.96
This is kind of
wakes the herbs up nicely
00:18:20.00\00:18:22.06
so we just put that in a bowl.
00:18:22.10\00:18:25.40
So it's probably around
about two to three cups.
00:18:25.43\00:18:27.87
So you can use, this
is spinach and raw cut,
00:18:27.90\00:18:29.70
but you could use
any kind of combination,
00:18:29.74\00:18:31.07
you want this baby salad greens,
00:18:31.11\00:18:32.64
there's lots of
other ones you can use.
00:18:32.67\00:18:35.44
And just simply,
throw some walnuts on top,
00:18:35.48\00:18:40.62
some almonds...
00:18:40.65\00:18:41.98
and the main ingredient,
this is actually figs.
00:18:46.29\00:18:49.22
If you get dried or
fresh figs that's even better
00:18:49.26\00:18:51.39
which is probably
very difficult, but...
00:18:51.43\00:18:54.96
It needs a knife I think,
but dry figs are fine as well.
00:18:55.00\00:18:59.63
And it just come like this.
00:18:59.67\00:19:03.07
We just gonna slice them
00:19:03.10\00:19:04.57
and inside they got this
really beautiful texture.
00:19:04.61\00:19:07.94
As you can see they
got these lovely seeds,
00:19:07.98\00:19:09.64
so just gonna
slice them in half,
00:19:09.68\00:19:11.51
just to expose
the lovely texture,
00:19:11.55\00:19:13.92
if that big you can
probably cut in a few times,
00:19:13.95\00:19:18.22
just a lovely sweet addition.
00:19:18.25\00:19:22.79
Some on the end
can be quite hard
00:19:22.82\00:19:24.76
but these ones
certainly don't look too bad,
00:19:24.79\00:19:26.13
so you may wanna chop a
little quickly ends off,
00:19:26.16\00:19:29.10
but then, we want
these ones on this occasion.
00:19:29.13\00:19:34.14
Just gonna go through them all.
00:19:34.17\00:19:37.54
So probably
looking around about,
00:19:37.57\00:19:38.91
what's it, about a
cup, cup and a half.
00:19:38.94\00:19:42.68
And again with the salads,
00:19:42.71\00:19:44.05
there's not real
rules about quantities.
00:19:44.08\00:19:46.15
It just about lots of
different colors and flavors.
00:19:46.18\00:19:49.18
Just to finish
off, just another,
00:19:52.95\00:19:54.29
just a drizzle of...
00:19:54.32\00:19:55.66
We got another half lemon here,
00:19:55.69\00:19:57.23
just drizzle lemon
juice, just throw it,
00:19:57.26\00:19:58.79
just to give a little bit of,
00:19:58.83\00:20:00.50
just little bit of tartness
just to tell you, it's a salad.
00:20:00.53\00:20:06.37
And there is
another very simple thing
00:20:06.40\00:20:08.10
that's ready for the table.
00:20:08.14\00:20:11.04
Okay, the curry, look at that.
Isn't that come along nicely?
00:20:11.07\00:20:15.41
Smells lovely, if
you love peanut butter,
00:20:15.44\00:20:17.48
you gonna love this dish.
00:20:17.51\00:20:20.25
So we're going to
put final ingredients in.
00:20:20.28\00:20:22.55
And the first
one is green beans.
00:20:22.58\00:20:24.45
So just wipe my
hands a little bit.
00:20:24.49\00:20:27.56
So little bit of messy
meal when it comes to hands.
00:20:27.59\00:20:31.93
So just gonna
get some green beans
00:20:31.96\00:20:33.40
and the lovely, throw any
other kind of, not that fresh.
00:20:33.43\00:20:37.87
Just line them up, we gonna
use nice longness of the beans.
00:20:37.90\00:20:41.40
So we're not gonna chop
them up into little bits
00:20:41.44\00:20:43.10
because that would kind of waste
00:20:43.14\00:20:44.47
the unique feature of beans.
00:20:44.51\00:20:46.04
We're just gonna
just line them up
00:20:46.07\00:20:49.11
and just cut the ends off
and I'm gonna throw them in.
00:20:49.14\00:20:52.98
We might have few more.
00:20:53.01\00:20:55.58
We usually want
something fresh ingredient
00:20:55.62\00:20:58.25
in most dishes.
00:20:58.29\00:20:59.69
So it will take a
couple of minutes,
00:20:59.72\00:21:01.06
just to warm up in the curry,
00:21:01.09\00:21:03.43
and tofu is a major ingredient.
00:21:03.46\00:21:07.40
This is a protein source
00:21:07.43\00:21:09.06
and that normally
comes with a bit of water
00:21:09.10\00:21:10.77
so you want to drain that out.
00:21:10.80\00:21:12.97
And tofu has a reputation
00:21:13.00\00:21:14.47
for being very bland and boring.
00:21:14.50\00:21:17.41
But with that all these flavors
00:21:17.44\00:21:19.21
and peanutty
gingerness in this curry
00:21:19.24\00:21:21.18
is gonna just make this
tofu to really sink with flavor.
00:21:21.21\00:21:25.11
So this could be
a great dish to try
00:21:25.15\00:21:27.82
if you need a tofu for example.
00:21:27.85\00:21:29.45
Don't be scared of
it. Give things a try.
00:21:29.48\00:21:32.22
So we're just gonna
chop it up into little cubes
00:21:32.25\00:21:34.06
probably one
centimeter, half an inch thick.
00:21:34.09\00:21:37.86
I'm just gonna
carefully put that in here.
00:21:37.89\00:21:40.56
This is firm tofu,
extra firm, might be better,
00:21:40.60\00:21:43.90
but as long as
you're gentle with it
00:21:43.93\00:21:45.27
and at the end it's gonna
stay together reasonably clearly
00:21:45.30\00:21:48.24
in this kind of,
that kind of shape.
00:21:48.27\00:21:51.67
And the finale ingredient
00:21:51.71\00:21:53.04
which makes curry
amazing is pumpkin or butternut
00:21:53.07\00:21:57.95
depending on which
country you're from.
00:21:57.98\00:22:00.62
And so we got
this out of the oven
00:22:00.65\00:22:01.98
and to taste it,
00:22:02.02\00:22:03.35
you just kind of want
to put your finger through
00:22:03.39\00:22:04.72
and you wanna make sure
it's kind of soft like that.
00:22:04.75\00:22:06.89
This is just what we need to do.
00:22:06.92\00:22:08.39
And we just gonna
spoon it unto here.
00:22:08.42\00:22:14.20
Because we got the
baking paper or parchment paper,
00:22:14.23\00:22:17.83
it's gonna be easy clean up job
00:22:17.87\00:22:19.20
and least chance of
sticking to the bottom.
00:22:19.23\00:22:23.51
Look at that.
00:22:23.54\00:22:26.44
And it's not as good
00:22:26.47\00:22:27.81
if you try to
overcook your pumpkin
00:22:27.84\00:22:29.78
because it actually kind
of breaks off into kind of...
00:22:29.81\00:22:32.38
little kind of mushy
bits and kind of adds
00:22:32.41\00:22:34.22
to the texture of it as well.
00:22:34.25\00:22:36.72
And when you look
at this ingredients,
00:22:36.75\00:22:38.09
you know, this is gonna be
fantastically flavorsome dish.
00:22:38.12\00:22:42.06
So give everything a stir around
00:22:42.09\00:22:44.89
and just kind to make
this authentic, Sayur Lodeh,
00:22:44.93\00:22:48.40
you're gonna probably
not pronounce it correctly
00:22:48.43\00:22:49.86
but that's kind of
here, it looks like it is.
00:22:49.90\00:22:52.03
Let's gonna add couple
of tablespoons of coconut
00:22:52.07\00:22:56.77
and we're gonna
add some coconut cream,
00:22:56.81\00:22:59.11
I'm gonna find my can opener.
00:22:59.14\00:23:02.04
Again I'm gonna use about
half a cup of coconut cream,
00:23:02.08\00:23:05.35
we don't need much at all.
00:23:05.38\00:23:06.88
Just a bit of
coconutty kind of flavor.
00:23:06.92\00:23:09.42
Just adds a bit of extra
kind of creaminess to it.
00:23:09.45\00:23:13.76
And save a little
bit of the coconut cream
00:23:13.79\00:23:15.96
for a bit of garnish
when you serve it as well,
00:23:15.99\00:23:18.23
it's always
nice drizzled on top.
00:23:18.26\00:23:20.96
Wonderful and
to finish this off,
00:23:23.97\00:23:26.77
we'll just add some
lovely fresh cilantro.
00:23:26.80\00:23:32.97
Just a kind of
give it a garnish.
00:23:33.01\00:23:34.98
One thing I, I got a
bit extra of time today
00:23:35.01\00:23:36.91
so what I want to do is
share with use just on knife.
00:23:36.95\00:23:39.85
One of the best thing you can do
00:23:39.88\00:23:41.22
with the knife is
actually have within the kitchen
00:23:41.25\00:23:42.92
is have a really sharp knife.
00:23:42.95\00:23:44.72
And most people in
the kitchen have like...
00:23:44.75\00:23:46.76
where I first
started had like, you know,
00:23:46.79\00:23:48.62
ten knives in the drawer,
00:23:48.66\00:23:50.86
you may have these
two different knives.
00:23:50.89\00:23:52.66
They are probably
five to ten dollar knives,
00:23:52.69\00:23:54.66
but if you go and
straightaway buy one
00:23:54.70\00:23:57.13
really good chef's knife,
00:23:57.17\00:23:58.70
you want this probably
around about 20 centimeters
00:23:58.73\00:24:01.04
or about eight inches
00:24:01.07\00:24:02.60
and you might pay 100
or 150 dollars for one
00:24:02.64\00:24:05.27
but that would last
probably your whole life
00:24:05.31\00:24:07.14
of awesomely enjoyable cooking.
00:24:07.18\00:24:10.51
And to keep it sharp...
00:24:10.55\00:24:12.45
you wanna basically sharpen it.
00:24:12.48\00:24:13.88
And there's two things to it,
00:24:13.92\00:24:15.25
and you want to
distinguish this,
00:24:15.28\00:24:17.02
this sharpening
and this brightening.
00:24:17.05\00:24:19.59
So basically you
can take any knife,
00:24:19.62\00:24:20.96
it's kind of that's not sharp,
and you take it to a knife shop
00:24:20.99\00:24:23.63
and they'll grind the edge off
00:24:23.66\00:24:25.49
and give you a new
edge on your knife,
00:24:25.53\00:24:27.90
that sharpening.
00:24:27.93\00:24:29.26
But in the kitchen at
home, you're not sharpening,
00:24:29.30\00:24:30.93
you're just
brightening the knife
00:24:30.97\00:24:32.50
and using something like a steel
00:24:32.53\00:24:34.24
where you actually just
align the metal parts in it
00:24:34.27\00:24:36.87
to bring it back to sharpness.
00:24:36.91\00:24:39.54
And if you do this
every time you cook,
00:24:39.57\00:24:40.98
you keep your knife
nice and bright and sharp.
00:24:41.01\00:24:43.68
And if probably every two
to three, may be four years,
00:24:43.71\00:24:46.48
you may need to go and
get a kind of a knife shop
00:24:46.51\00:24:48.52
to give it a proper sharpen.
00:24:48.55\00:24:50.19
So to sharpen, you
get a steel like this
00:24:50.22\00:24:51.55
and it's really, really
easy, it's not too hard.
00:24:51.59\00:24:54.06
Just hold it up
like this at 45 degrees
00:24:54.09\00:24:56.96
and you keep the steel still.
00:24:56.99\00:24:58.49
We don't move this
path and what we do
00:24:58.53\00:25:00.53
is just swipe your
knife down this side like this
00:25:00.56\00:25:03.77
and probably 20 times a
day is all you need to do this.
00:25:03.80\00:25:07.04
Start off slow to the action.
00:25:07.07\00:25:09.30
Make sure you keep
your fingers behind this
00:25:09.34\00:25:10.67
but incase your
knife goes into here
00:25:10.71\00:25:12.91
and just a few licks,
00:25:12.94\00:25:15.31
perhaps 20 and that
would just keep your knife
00:25:15.34\00:25:17.61
nice and bright.
00:25:17.65\00:25:19.21
That's what we need.
00:25:19.25\00:25:20.58
Once it loses its edge,
00:25:20.62\00:25:21.95
it may be hard to get it back
using this type of technique.
00:25:21.98\00:25:23.95
You need to go
to your knife shop
00:25:23.99\00:25:25.32
and get a really
good edge put on them.
00:25:25.35\00:25:27.19
And my test to find out
00:25:27.22\00:25:28.56
if knife is
actually working really well,
00:25:28.59\00:25:30.09
is the squash tomato test.
00:25:30.13\00:25:31.96
So basically get a tomato
00:25:31.99\00:25:33.53
and basically
put the knife on top
00:25:33.56\00:25:35.20
and pull it through,
using gravity do the work
00:25:35.23\00:25:39.07
and as you can see,
00:25:39.10\00:25:40.44
I'm not putting
any pressure down
00:25:40.47\00:25:41.90
but that almost cuts
the entire cherry tomato,
00:25:41.94\00:25:45.17
just with gravity.
00:25:45.21\00:25:46.98
So you now, you
got a sharp knife
00:25:47.01\00:25:48.58
when you can do that.
00:25:48.61\00:25:49.94
And you really
enjoy your cooking
00:25:49.98\00:25:51.31
when you're doing that.
00:25:51.35\00:25:53.01
So I think that
meals are ready now.
00:25:53.05\00:25:54.65
The crumble will
be ready in the oven
00:25:54.68\00:25:56.18
and we're ready to eat.
00:25:56.22\00:25:57.89