Original subtitles

(Shouting, cheering).

Gordon: Oh my goodness me. Look at this.

Oh my god, are you crazy? This is insane.

Can't quite believe I'm doing this, honestly.

I've made my way to the largest country in south east Asia.

Incredible Indonesia.

Home to stunning beaches, epic volcanoes,

vast mountains and dense rain forests.

This archipelago is made up of more than 17,000 islands,

the second largest of which is sumatra.

Now, to begin my journey through Indonesia's cuisine and culture,

I've made my way to western sumatra, where, would you believe,

I've been summoned to the royal palace to meet

a master of Indonesian cuisine, which many say hold some of the

most diverse flavors anywhere in the world.

♪ ♪

I've arrived in the midst of a sumatran celebration honoring the regions diverse cuisine.

And while I feel like a underdressed party crasher, I swear I've been invited.

If only I can find the party's host.

Good morning. I'm looking for William wongso.

Back?

Morning gents. How are you?

I'm looking for William wongso.

Official: I don't know where is he.

Gordon: You don't? Official: Yeah.

Gordon: Where on earth would he be?

William: Gordon. Gordon: Oh my goodness.

William: Welcome. Gordon: Thank you.

William: Welcome to western sumatra.

Gordon: Chef William wongso is an Indonesian legend.

Over his half century career, this restaurateur, TV chef and food author,

has been a mentor to many of the country's best chefs.

He's earned himself a reputation as both a teacher and a task master.

And he's already tasked me for arriving without proper attire.

Gordon: I'm sure.

Nice thing about this, it'll go from a 32 waist to 38.

Fortunately, like a posh French restaurant,

William also has a loaner jacket on hand.

How do I look? I look better now?

William: Huh? Gordon: I look better?

William: Oh very. Gordon: Yes?

William: It looks good. Gordon: Ok.

Gordon: Wow. My first time in Indonesia.

What an experience.

This grand palace has many rules.

In most places around the world, it's no shoes, no service.

Here it's just the opposite. Shoes off.

William: Yes.

Gordon: I have the biggest feet in west sumatra. Look.

You could put yours inside mine.

Oh my lord.

Traditional bajamba feasts call for food to be placed on the floor meant for all to share,

regardless of social status.

Gordon: The whole fish.

Gordon: Right.

Influenced by spice traders and foreign travelers for over 1,000 years,

Indonesian cuisine is both diverse and daunting.

And it appears we'll be trying every single dish.

William: Open this.

When you have this, you don't bite.

Gordon: That's a very strange texture.

Gordon: Every 30 seconds you're throwing something new at me.

I'm like super confused, super hot.

Oh my lord. So my nose is running.

William: Yeah.

Gordon: Faster than Usain Bolt.

But, my invitation came with the promise of one course in particular.

West sumatra is the birthplace of an extraordinary dish known as beef rendang.

Your favorite. This is the region's specialty.

It's a caramelized beef curry from western sumatra.

Gordon: Right. That smells delicious.

Mmm. Wow.

Wow, wow, wow.

When you swallow that first mouthful, you're identifying the combination.

It's deep, it's rich, it's just the perfect marriage.

It's almost like a stew having sex with a curry.

Breathtaking. Absolutely delicious.

William: So. Your challenge.

Gordon: Yes.

Gordon: You're 73 now? William: 73.

Gordon: And you're still competitive.

You want to challenge for a rendang cook off at the end of the week.

I would love that.

William: Ok. Gordon: You are on.

You've put me under an immense amount of pressure to get up to speed with

a rendang in a week, so I wanna get going.

William: I did, yeah.

Gordon: Right. Thank you. Gentlemen.

His excellency, the governor of western sumatra.

Gordon: Sir, how are you?

Governor: Yeah, fine thank you.

Gordon: Nice to meet you again, pleasure.

William: And the decedent king of milankabo.

Gordon: Pleasure, thank you. William: You cook the rendang?

Gordon: Yes.

William: The governor will be your judge.

Gordon: Oh stop. I think I've just been ambushed.

Gentlemen, thank you.

Chef William wongso, that guy's a legend.

I mean, in his mid-70s now, clearly not slowing down.

He wants me to get up to speed, to master a rendang

and then get the governor to be judge.

It doesn't get any bigger than that.

If I'm going to beat the Indonesian master on his turf,

I need to find this beef in sumatra for my rendang.

So, I've enlisted the help of a food writer, arde, who's guiding me into the highlands

to meet local cattle farmers.

Now, arde, what's so special about the beef?

Arde: We're going to meet the people that really knows

how to get the best beef in this area.

Gordon: Wow.

Arde: Like, really good beef. Special cattle.

Gordon: And it's a drive up into the mountains?

Arde: Yeah. We are.

Gordon: The drive into the mountains is long and arduous.

So arde suggests we stop for a bite along the way.

Fortunately, in sumatra, street food is a way of life.

On almost every corner, vendors hawk freshly made snacks from pushcarts or

hole in the wall shacks.

Like this one, selling bika, a teacake made from coconut.

What is this?

Arde: Really good, it's everyone's favorite.

Gordon: Everyone's favorite. Hello.

Vendor: Hello. Arde: Hi.

Gordon: Nice to meet you.

My goodness, that's an incredible smell, what is that?

Arde: They cook the cinnamon wood.

Gordon: Cinnamon wood.

Arde: So, this is bika. Gordon: Bika. It's like a cookie?

Arde: Cake, small cake.

Gordon: So it's almost like an Indonesian macaroon.

Arde: Oh, pretty much like that.

Gordon: So that's the banana leaf underneath there?

Arde: Yeah. Gordon: Wow.

Arde: And then, see how they close it.

Gordon: Oh, ok. Put the pot back on and it bakes it.

Vendor: You want to try?

Gordon: Ok. Let me take that.

Vendor: Ok. Gordon: Thank you.

Vendor: Puw! Oh. No, no, no. Here.

Gordon: Damn, it's like a bird (bleep) All over my windscreen.

Here we go.

Vendor: Ok. Ah. Oh.

(Laughing).

Gordon: (Bleep) I'm sorry, I hit the side of the pot.

Vendor: Yes.

Gordon: So can I have a look at these ones that are cooked?

Let me get the tongs, here we go. Oh sorry (bleep).

Arde: See how they...

Gordon: Ok, gotcha.

How many bika do you make a day?

(Speaking native language).

Arde: 2,000. Vendor: 2,000.

Official: 2,000 bika. Gordon: A week?

Arde: No. A day. Gordon: A day.

Arde: Every day.

Gordon: Stop it, smart arse. They make it look so easy.

Their angling up to eight beautiful biscuits in there.

Now I couldn't even get one, so.

Yeah, I mean practice makes perfect but how many coconuts do you want to screw?

Arde: This is like typical from this area only.

And people normally eat this while having coffee in the afternoon.

Like having a tea time.

Gordon: Mm-mm? Arde: Mm-mm.

Gordon: Excellent, thank you so much.

Vendor: Thank you so much.

(Speaking native language).

Gordon: Oh my lord. Vendor: Yeah.

Gordon: My apology for screwing so many up.

2,000 a day?

Arde: Yeah.

Gordon: But, it turns out not all roadside snacks in west sumatra

are as delicious as bika.

Some... oh no, no, no, please, no, no.

I bet you not, not the smelliest fruit on the planet.

Gordon: Durian fruit, so well respected here.

There's a pungent smell that doesn't sit right with my palate.

Never been a big fan, but I respect it.

Oh my god.

Arde: What, you try this before?

Gordon: I did try it.

Arde: No, no, no, wait. It's different.

This is sumatra and durian is different, this is the best.

Gordon: A sumatran durian is different to a.

Arde: Any other durians. This is the best.

Gordon: So they don't smell? Arde: They smell.

But that's what's unique about durian, come on.

But it's different.

Gordon: It's different. Arde: It's different.

Gordon: I swear, I'm not just being precious.

Durian fruit is so smelly, it's outlawed in hotels, elevators and on public

transport throughout much of south east Asia.

Arde: The king of the fruits.

Gordon: It's pungent, it's strong.

It's like something's been fermented.

Arde: You try? Please? For me?

Gordon: It looks like a human brain.

Oh excuse me, please.

And I respect the fact that it's the royalty of fruit but it's just not my cup of tea.

Durian's strong taste is polarizing.

It's either hated or loved, like Hawaiian pizza.

But I think arde is just trying to torment me.

Really?

Arde: Mm-mm, mm-mm.

Gordon: Gee, can you stop eating that like that?

Arde: Let me just finish this.

Gordon: It's not the last durian.

(Laughing).

After tasting street food both good and bad, it's time to get back on the road

in search of the finest cuts of beef on the island,

which will hopefully wash the taste of durian out of my mouth.

And also they always keep the best calf for themselves, normally.

Gordon: Gotcha.

Arde: It's gonna be special, like, the thing you've never seen before.

Gordon: Really? Arde: Mm-mm.

Gordon: So, arde, where is this beef?

How much further? Up around the corner?

Arde: Probably further. Gordon: Seriously?

Arde: It must be good. If it takes some effort, you'll get a good one.

Gordon: I always say.

The best food in the world takes effort, right?

Arde: Right. Gordon: What is that?

(Chanting).

Oh my.

Arde: I know.

Gordon: Oh my goodness, what's going on? What?

Look at this.

Oh my god, are you crazy? Bloody hell.

♪ ♪

My goodness me. Oh my god, are you crazy?

Bloody hell. This is insane.

So what are they doing?

Gordon: What?

Gordon: Wow.

Pacu jawi might be my new favorite sport.

Started 400 years ago as a celebration for the end of the rice harvest.

Today, local ranches compete by racing cattle through a flooded rice field.

It takes great strength, incredible courage and just a touch of crazy.

Can we get a closer look? Maybe up on the bank?

Arde: Yeah, yeah, sure. Gordon: This is insane.

(Shouting, cheering).

Oh, wow.

Arde: That's perfect.

Gordon: Can I meet them? Arde: Yes sure, yeah.

Gordon: Please.

Gordon: Hi, how are you? How are you?

Wow, that was amazing.

Gordon: Ah. Arde: Go on.

Gordon: Seriously?

Arde: I mean, like, if you can't, if you feel scared, like, it's ok.

Gordon: Seriously? Oh my lord, look.

Ok. I'll try it.

Arde: Yeah.

Gordon: Boom. Oh my god. Really?

Can't quite believe I'm doing this.

Honestly.

I said, "can I go and get some beef?"

Oh my goodness me.

The things that I do for rendang.

(Laughing).

♪ ♪

(Shouting).

(Shouting).

(Laughing).

Gordon: In west sumatra, Indonesia, I'm attempting to convince these local

cattle ranchers to share their finest cuts of beef.

And, after falling flat on my face, I followed it up by falling flat on my ass.

The crowd is betting on how I'll fall next.

And right now I feel like an idiot, so I need to nail this one.

Let's go. Let's go.

Come on!

They sense I'm a chef. It's called payback time.

One more.

Captain, one more, last time.

♪ ♪

(Shouting, cheering).

(Cheering).

It's like this incredible jolt and jerks you.

If you're not holding on super tight, man, you're history.

The secret is to lean forward and get right, your head tucked

in between both their (bleep).

Head down, hold that bar and then close your eyes.

And (bleep) Yourself.

Man. Please can I have that beef now?

This is insane.

All this for a beef rendang. That beef better be good.

Please may I have some beef?

(Speaking native language).

Arde: He said it's ok, now you can get the beef.

Gordon: Thank you.

Oh my lord. Stick to cooking.

After the world's longest shower, the next day I make my way to the coast.

Indonesian feasts require a variety of dishes.

So I'm in search of fresh seafood.

As an island nation, it's no surprise to learn that if it swims,

sumatrans will eat it.

So, I'm off to the regional capital of padang,

where I'll meet up with local guide, rusti.

Now, rusti, chef William told me to come down and meet you because

fishing down here is important, right?

Gordon: What kind of fish are in these waters?

Gordon: Fingers crossed I'm gonna catch some.

Rusti: Sure, why not? Gordon: Do you think so?

Is that our little boat down there?

Gordon: This is our taxi. Rusti: Something like that.

Gordon: Making our way into the open sea in a water taxi, I'm praying the fishing boat

we're headed for is a little more ship shape than some of the boats we pass.

Wow. I think that thing's older than me.

Are you sure this is a boat?

Gordon: Pirate ship? Ok, where's the captain?

Rusti: Captain. Gordon: Captain!

Good evening sir. How are you?

Good to see you bud. How I can help, captain?

Gordon: Yes.

Gordon: To secure the catch of the day, it appears I'm gonna have to earn it.

The captain glides across the swaying out rigger,

instructed me to fasten the net at each of the corners.

Bloody hell.

Gordon: Yeah, yeah. In the corners, just give me a minute, dude.

There's gotta be an easier way of getting a net out here.

My feet don't even fit on the plank.

I knew they'd put me to work, but I didn't realize I'd be

auditioning for cirque du soleil. Rusti!

Gordon: Will you stop moving the boat, it's going up and down.

Rusti: Yes.

Gordon: This is not gonna take my weight.

Gordon: Whu-hu!

Gordon: There's a massive jellyfish down there.

Do they sting?

Gordon: Why's the (Bleep) Rocking all the time?

Watch your feet.

Gordon: To here?

Gordon: And here?

Gordon: Holy (bleep).

Rusti: Follow him under there.

Gordon: Rusti! (Bleep) Sake! (Bleep).

Rusti: You know why you fall down, because you're so heavy.

Gordon: I said that. (Bleep).

Despite taking an unexpected bath, I'm determined to finish

lashing my nets to the outriggers.

And prove to the captain that I can pull my weight, even if that's double his own.

Rusti: Ok, that's good.

Gordon: Good. Good, captain?

Rusti: Captain.

Gordon: Our nets lower to the sea floor.

The captain hits the floodlights, meant to attract the fish.

After treading water in the Indian ocean, I'm starving.

Fortunately, there's a surprise waiting in the galley.

Rusti: So... Gordon: Look at that.

(Speaking native language).

Gordon: That is not fish, stop it.

Rusti: Yes. Gordon: Look at that.

Rusti: Yeah. This is beef rendang.

Gordon: Beef rendang. Rusti: Yeah.

Gordon: But, we're on a boat. Why no fish? May I?

Rusti: Yeah, you can try.

So, what do you think?

Gordon: That's delicious. Rusti: Really?

Gordon: Mmm. Please. That is so good.

The big surprise is the bloody beef rendang.

So, no fish?

Gordon: There's me thinking we're gonna eat some fish from the previous catch.

No, there's no refrigeration on board, so this caramelized beef

that is absolutely delicious.

My job this week is to make a rendang that can compete with chef William's.

The captain's recipe is loaded with even more spice,

which preserves the beef while out at sea.

You know, it's crispy, it's caramelized.

It's nice and moist and sort of sticky in the middle.

After eating both versions, I'm getting a much more complex understanding of

west sumatran rendang.

Now, the nets are down. The lights are on.

When do we pull these nets up?

Rusti: It's three of four days.

Gordon: Three or four days? Rusti: Yes.

Gordon: I couldn't spend three or four days out here.

The captain promises to deliver my share of the catch when he returns to land,

which hopefully will be in time for my big cook with chef wongso.

With so much still to discover, I reconnect with arde who has promised

to give me the edge over the master of Indonesian cuisine.

Wow. Is that it? We're going in there?

Arde: Yeah. Gordon: Arde.

Every hour with you is a different adventure.

According to arde, while Indonesia's coastline provide some of the best salt water

seafood in the world, there's more to be found inland if you know where to look.

So what we gonna catch?

Gordon: Really?

I never ever thought we'd be finding prawns in here.

How do we get through there?

Arde: Mmm. Go down.

Gordon: There's nowhere to go down.

(Bleep) (Bleep) (Bleep).

Seriously? (Bleep).

What did we hit?

Arde: Nothing. It's ok.

Gordon: (Bleep) Arde: Are you scared?

Gordon: No, I'm not scared, you are just crazy.

I'm venturing into a dark cave system, on the hunt for giant Indonesian river prawns.

Gordon: Wow. Look at this.

This is incredible. What an entrance.

Literally, you know, I'm talking about a foot high.

I've fished many an amazing location but not quite as exotic and exquisite as this.

Are you sure there's prawns here?

Gordon: Can you hear those bats?

Arde: Mm-mm.

Gordon: Ok. Shall we?

I've never caught a prawn on a hook.

I'm gonna cast it a little bit further up there. Man.

It's hard to understand any form of time when you're in this cave and it's dark.

Come on, prawns.

After sitting for over an hour with barely a nibble, things are looking bleak,

until there's a light from the end of the tunnel.

Arde: Hello. Gordon: Hello.

Have they been fishing?

Arde: Yeah, yeah. They are.

Gordon: Are they? Did you catch any prawns?

Oh my goodness me, stop it.

Arde: See, big ones.

Gordon: Could I buy some prawns, please? Yes?

Those fishermen saved the day for me, you know?

Arde and I were sat there patiently, but we could

be here all night and still no bite.

They're weird looking prawns. Bloody hell. Wow. Thank you.

(Speaking native language).

Gordon: God bless. Right, shall we head back?

I gotta start prepping. I'm cooking for the governor.

Arde: Ok. Yes.

Gordon: Look at the length of the claws. Crazy.

Thank you.

I've gathered all the meat and seafood for my menu.

So now, I'm sourcing the remaining ingredients to make my rendang paste.

Wow, look at this thing here, beautiful.

To ensure it measures up to chef Williams, I've enlisted the help of

a young rendang master named katuju.

Rendang, it came from west sumatra, right?

Katuju: Yes.

Gordon: I've gotta get up to speed and I'm going up against a legend.

I need to nail this thing.

Gordon: Wow, what's this lady doing here?

Katuju: They're already prepared for the most

important ingredient for rendang.

Gordon: Wow. So what's she doing?

Is she making a paste?

Katuju: Yeah, that's chili and onions.

Gordon: Can we do it here?

(Speaking native language).

Katuju: We can use this for our rendang.

Gordon: Absolutely, thank you.

Gordon: Shall we? Thank you.

Now that I have the perfect spot to mix my rendang paste, katuju and I search for the

rest of my ingredients from the incredible array of local produce.

Gordon: Galagal on there. Katuju: Ok, this one is lime.

Gordon: Lime leaf. Kaffir lime leaf.

Katuju: Yes. Gordon: Beautiful.

What's that one in there?

Katuju: Chicken feet.

Gordon: Chicken foot, I'd love to try it, thank you.

But there are so many smells and flavors here to distract a chef like me.

Mmm. They make this market feel like one big playground.

Katuju: Yes.

Gordon: It's ok to borrow the bike?

Thank you, thank you very much.

High five. High five. Amazing. Oh, that's good.

With all the ingredients needed to start my special rendang,

it's time to grind them down into a fine paste.

I'm given a crash course in using the cobek and ulekan, or sumatran pestle and mortar.

Ok, I'm gonna start the paste.

Katuju: Yes. Gordon: There, gotcha.

Katuju: Ok, you can do it. You can do it.

Just pull it, pull it, pull it.

Gordon: (Bleep).

Will you ask the ladies to stop laughing, I'm getting embarrassed.

Honestly.

It's like all my daughters seeking revenge in one.

Katuju: Ok, ok. Just, we use a spoon.

Gordon: Yes.

I have enough pressure on me going up against chef wongso,

but this is harder than it looks.

Do you have a bigger rock?

Katuju: Yes. Ah.

Gordon: You give me the small one first.

Thank you. Thank you.

This lady seems a bit impatient with me.

Seems she's a follower of the ramsay method.

Next ingredient, ginger.

I'm starting to get the hang of this and with the shallots now pulverized,

in goes the garlic, salt and of course, heat of chilies.

Is she happy yet?

Katuju: Finally.

(Speaking native language).

It's good.

Gordon: That was a workout. That was good.

I'd love to start cooking this now.

How do I?

Because the secret is getting this thing done with sort of eight to ten hours in front.

Katuju: We can find a place.

Gordon: We can find somewhere?

Katuju: Yeah, to go. Ok.

Gordon: Thank you so much. Katuju: Thank you so much.

Gordon: Boom. Excellent.

Katuju: Ok, she said, "yes."

Gordon: Thank you so much.

What a gorgeous little kitchen.

I really wanna make sure that we nail this rendang.

Now that katuju has helped me with the paste,

I'm ready to roll up my sleeves and take it from here.

Here we go.

Toted the gas.

Can you just pass me that lemongrass please?

Yeah, I was gonna split them so in, little slice in the middle.

That's gonna give it a little bit more sweetness.

And then next, turmeric leaf.

Twist, that starts to bleed.

Kaffir lime leaf.

And then the turmeric. Beautiful.

You see, it's not even cooked yet and look at it.

Already it's starting to smell.

Um, madam...

(Speaking native language).

Mmm.

Gordon: Good smell? Katuju: Good smell.

Gordon: Mmm, you're right. And, it's just the start.

Coconut milk now. Beautiful.

It is such a high pressurized cook.

My rendang may smell authentic but has got a long way to go before it tastes authentic.

I just hope the governor doesn't veto it.

I have to beat William.

And so this needs to be exceptional.

And I'm feeling like an undergrad, having pulled an all-nighter before finals.

Chef. Good morning.

William: Gordon. Gordon: Put that on there.

William: You're late. Gordon: I know, I know.

I'm so sorry. You good?

William: I've been here for a couple of hours.

Gordon: My apology. Look at that table.

The most gorgeous table anywhere in Indonesia.

Today, I'll serve a feast to the governor of west sumatra.

And I'm keen to show my Indonesian mentor that I've done my homework.

Whilst you were sleeping and having those wonderful dreams last night,

my rendang has been working.

Ok, I know you can't do this in like, two or three hours,

so I started it in the market yesterday.

No time to waste.

Job one is finishing my rendang.

But, instead of ordinary beef, I've got a secret weapon.

I'm using a beautiful tenderloin, not often used in rendang.

It's one of the most tender cuts of beef.

Combine that with wild ginger, galangal and smoked coconut oil,

and I'm sure to make an impression.

William: I hope I heard a good thing about your bull race.

Gordon: That was hard.

William: How much distance you make?

Gordon: I made it about 80 meters.

Sorry, 80 centimeters.

William: It's embarrassing.

Gordon: That was hard, come on.

Look, I put my feet here and I'm there like that.

My head was sandwiched right in between two bullocks arses.

Not good.

He says, "get in and look for an adventure."

I did just that, but my goodness me.

Right, got some great color on that beef now.

I'm caramelizing that beef on top of this grill,

and I'm gonna place the beef inside the rendang.

William: I tell you, you follow my way.

Gordon: I will be following your way, trust me.

At my own peril. I'll be following your way.

William: Remember, never do rendang in the quick way.

Gordon: In the quick, no, I'm not rushing this rendang.

Although rain is stopping play here.

William: Well.

(Laughing).

What should I do?

Gordon: Well we can't stop, the governor's coming for dinner!

Here you go.

(Laughing).

William: Ok, whatever. Whatever.

Gordon: Come on, my mom said, "a little bit of rain never hurt."

I checked the weather forecast this morning, it's a very quick shower.

William: Alright.

Gordon: Oh chef. Chef, chef, chef, chef.

It's fine, look. 30 seconds now, it'll be passing.

William: Ah. That's good.

Gordon: There you go.

Yeah. Can I have my umbrella back now, please?

William: Thank you. Gordon: Thank you sir.

You're welcome.

After our quick cool down, it's time to add some more sweet coconut cream to

compliment the rendang's rich spices.

Now, that coconut milk is the essence of a great rendang.

William: Gordon?

Gordon: Yes, sir.

William: If the moisture is too high.

Gordon: Yes. William: It doesn't last long.

Gordon: Ok. Gotcha.

Chef, how do you turn the gas up on this thing?

William: Time is running out.

Gordon: Yeah, I know. Rain didn't help, did it?

You know, William sees a little bit of him in me, so he wants to mentor me now.

William: Are you going to cook this until going back to London?

Gordon: It's almost like being back, you know, at the beginning of my career.

Right.

Gordon: No, let's just try them off again, we get them a little bit more crispy. Good.

William: Yes.

Gordon: While you're doing that, do this, do that.

Gordon: It's gonna burn. Do you wanna take over?

I'm never too old to take advice.

But to take advice from a legend like that is exciting.

Chef William has prepared a beef rendang in the traditional style,

simmering the meat in the rendang paste for over eight hours.

He's also preparing a fern tip curry, served with fresh shrimp.

I'd be lying if I said I'm not a little nervous about

what else he may have up his sleeve.

Where's my prawns? Prawns, prawns.

(Bleep) Where have my prawns gone?

William: Here you are, chief, I steal it from you.

Gordon: You stoke my prawns? Why have you stolen them?

William: I want to make a surprise.

Give you a little surprise is good.

Gordon: Shame on you, William wongso.

I'll let William have my prawn.

After all I've been through this week, I don't have the strength to fight.

Luckily, my fishing captain came through with some beautiful bonito.

I'll use my curry paste to prepare a unique fish rendang to compliment my beef rendang.

I hope you enjoy those prawns.

I worked hard for those things.

William: This is my favorite.

Gordon: Oh. I'm glad to hear it, by the way.

I got them in a cave.

William: You are daring. Gordon: I'm very daring.

William: You haven't done your dessert.

Gordon: For the dessert, I'd love some yogurt.

Do you have any yogurt, please?

Fresh yogurt.

William: How soon do you need?

Gordon: Asap, please.

William: Leave it, just put it here?

Gordon: Take it off?

William: Don't let it burn. We go in and get the yogurt.

Gordon: Seriously? Local yogurt?

William: Better. Buffalo. Gordon: Buffalo yogurt.

William: Very curdy. Very firm.

Gordon: Look at the size of that beauty.

Is this the farmer?

William: Yes. Gordon: Wow.

Good morning sir.

We ask him to get the yogurt.

William: Well, you have to wait.

We wait until he's finished milking.

Gordon: Buffalo are much more sensitive than domesticated dairy cattle.

As a result, the farmer has refused to step away from his prize cow

until her udders are tapped.

We can't wait. My rendang.

I gotta go, the governor's lunch.

Gordon: But with the clock ticking, William asked the farmer to fetch the yogurt

and volunteers my services to sweet talk some milk out of this bashful bovine.

You want me to milk this?

William: You better do it.

Gordon: Oh bloody hell, seriously.

What's the secret?

William: Talk quietly, loving. And just rub nicely.

Make her relax.

Gordon: Damn. William: Yeah, slowly.

Gordon: Slowly. (Bleep) (Bleep).

William: Oh!

Gordon: William, seriously? I'm more concerned about my rendang.

She's not happy.

William: Alright.

(Coughing).

Gordon: If she flicks that tail, I'm covered in (bleep) Ah.

Bloody hell. Seriously?

(Laughing).

Gordon: Now I'm covered in (bleep) William.

(Coughing).

And the local buffalo are not impressed.

If she flicks that tail, I'm covered in (bleep) Ah.

Bloody hell.

(Laughing).

Gordon: Seriously?

My local mentor, chef wongso seems to enjoy seeing me with a literal (bleep) Eating grin.

I love buffaloes, let's get that clear.

She was a little bit nervous, so you know, they're sensitive animals.

She's not very happy.

She lets a number two out and then flicks it right in my face.

William: This is good. This is the organic cosmetic.

Gordon: Organic cosmetic, thank you.

(Laughing).

But the yogurt is unique and I need it for that finishing touch,

especially cause the dessert.

William: This is the yogurt. Gordon: Wow.

William: See? Gordon: Mmm.

William: Little bit sour. Gordon: Yeah, it's very sour.

William: The curd is more sturdy.

Gordon: Mmm. So it's set already like that.

William: Set already.

Gordon: In the bamboo. William: In the bamboo.

You can't do it with cow milk. It doesn't set like this.

Gordon: No.

This yogurt is unique 'cause it has a certain amount of tartness unlike any other

yogurt, traditionally served with breakfast but I'm gonna put it in a dessert and

fingers crossed blow their minds.

Bit like the buffalo did over me.

Blow his (bleep). Thank you.

This is unique.

William: This is very natural. And pasteurized.

Gordon: Thank you. Seriously.

Fresh yogurt secured for my dessert, we can all once again focus on our main courses.

The governor is due any moment, so William wants to make sure my head is

out of the buffalo's ass and back in the game.

William: Make sure again, caramelized.

Gordon: Yes. Yes, chef.

Why you shouting at me?

William: You wanna impress the governor, caramelized.

Gordon: Yes. Gotcha. Thank you. Caramelized.

Governor: Hello.

William: Uh-oh.

Gordon: I've never stirred a curry so much in all my life.

William: Governor is coming in.

Governor: Ah, hello. Gordon: Hey, how are you sir?

Gordon: I know, he's just arriving.

That's the governor's family there, right?

William: That's the family.

You know, for the wife, it's more important.

Gordon: The governor's wife is more important?

William: She's the parliament member.

Gordon: Member of parliament?

William: Yes. Gordon: Is she really? Wow.

Governor: Hello. Gordon: Sir, how are you?

Governor: We are fine, thank you.

William: How are you?

Gordon: Pleasure, nice to see you.

William: Good to see you, it's an honor to have you here.

Gordon: Pleasure.

Gordon: Beef rendang and we have a fish rendang as well, but.

Governor: I think it's very smell good.

Gordon: Smells good? Thank you.

William: Yeah, make sure.

Gordon: Dry, dry caramelized. Caramelized. Ok. Gotcha.

William: Caramelized, caramel. Gordon: Gotcha.

(Speaking native language).

Gordon: Now the governor and chef William are speaking together.

William: Don't be jealous. I have an assistant.

Very precious assistant.

Gordon: Yeah, but he's gotta taste both our rendangs, so.

Thank you.

William: Thank you, bye.

Gordon: Thank you, sir.

Hey. Excuse me. You can't cheat.

William: When the governor want to help me.

Gordon: Yes? William: I can't say no.

Gordon: Are you ready?

William: I'm fine, I'm just waiting for you.

Gordon: Let's get that governor happy, yes?

William: Yes.

Gordon: And fingers crossed, being (bleep) On by a buffalo may bring me good luck.

Sun's out, good news is, I can dry my hair.

Do you have any gel, William?

William: You think I use hair gel?

Gordon: Legendary stud like you.

By the way, I think that one thing is missing to please the governor.

You tell me now, at the end of the cook? Really?

William: I bring for you the durian.

Gordon: Oh. Seriously?

Don't do that to me, please.

William: Let me help you to please the governor.

Gordon: With durian? William: Yeah, with durian.

Let me help.

Gordon: Oh my god. Oh please.

William, honestly? Seriously?

I'm trying to finish my rendang and you're munching, chowing on a durian fruit,

which literally makes me feel sick.

William: Mmm, good.

Gordon: William, I'm trying to finish my dishes, please.

Honestly.

William: Gordon. Gordon: William.

William: This is fantastic. Love it.

Gordon: Two minutes, governor. Governor: No problem.

Gordon: Just coming.

As soon as William gets out of the way, thank you sir.

William: Ok. Gordon: Thank you.

Despite William's durian distraction, I'm in the home stretch and

focused on the task in hand.

If all goes well, maybe the governor will appoint me secretary of taste.

Ok, boom. Sorry about the wait.

William: Breathing.

Gordon: You happy? Boom. Right, good luck.

Let's go.

Time to let my rendang do the talking.

I just hope our guests like what it has to say.

Learning all about this exquisite cuisine.

Hopefully, my version of rendang with grilled strip loin and finished with palm

sugar will really stand up to that of chef wongso's.

It all comes down to this.

Thank you so much for your Patience.

My beef rendang.

Governor: Thank you.

Gordon: Sir, just pass that down there, thank you.

Governor: This is William, the Gordon, yeah.

Gordon: Governor, please be seated.

First of all, my apologies for being late.

Governor: No problem, no problem.

Gordon: That was my fault, not king William's.

But, I've done rendang two ways today.

A beautiful beef rendang and there is a fish rendang with a local caught bonito.

And then from there, I did the samba with the eggplant,

fresh buffalo yogurt with some sticky rice and durian fruit. So.

William: This is the beef rendang.

And then that one is the fern curry with cream.

This is the grilled prawn.

Enjoy. Please, can't wait to hear your feedback.

Governor: Thank you.

Gordon: Thank you so much. Thank you.

I'm always nervous, whether it's being judged by critics, my parents or even the

governor, you know, there's not a dish yet in my career that I'm 100%,

that one's in the bag.

No, it's never in the bag, because there's so many complex flavors here with

Indonesian cuisine, it's not as straightforward as you think,

so, fingers crossed it'll all be down to the flavor.

So they looked happy.

But your rendang was way darker than mine.

William: No, no, yours is just right.

Doesn't matter. They will be surprised.

Don't worry, I can guarantee that this is the first time they have a foreign star chef

cooking rendang in the right way.

Gordon: That's a high power table up there, isn't it?

Do you ever get nervous when you cook for esteemed guests like that?

William: Well, I know sometimes.

Not all the time. Let's just go to see.

Gordon: Ok. Go easy on the young man.

If this goes pear shaped, I don't have to come back

and spend a couple of months with you.

Ok? Yes?

William: Would be good. Gordon: Good luck. Right.

Governor: Oh, I want to ask to my family.

(Speaking native language).

Governor: Oh you know, lama banget.

William: Lama banget. Is delicious.

Gordon: Oh delicious, lama banget, delicious.

William: Lama banget is delicious.

Gordon: My rendang?

Governor: You can see my plate is clean and clear.

Gordon: That is a great sign.

(Speaking native language).

William: Good, they like it. Governor: You see, you see.

Gordon: Wow. Ok. Thank you.

Gordon: Both William and I got a lama banget from our guests

and I have to say it's one of my favorite reviews ever.

I'm so happy, I could eat an entire durian.

How was the eggplant?

(Speaking native language).

Gordon: I've had an amazing week, governor.

Madam, family. Baby.

I look forward to seeing you in London, yes?

God bless to you and the family.

Thank you so much.

Governor: Yeah, ok, ok. Gordon: Thank you.

William is no ordinary chef.

He's in his mid-70, sixth decade of experience.

He's a wanted commodity with Indonesian cuisine,

he has an encyclopedia from a to z that is breath taking.

He understands 200 versions of rendang.

What a wealth of experience and one that can only make me a much better chef.

Can I just say, "thank you"?

William: Oh, my pleasure.

Gordon: I thought I knew something about Indonesia cuisine before I got here.

But you taught me from the ground up, so thank you.

William: It was my pleasure.

Gordon: You take care of yourself.

When are you gonna retire?

William: Never. Gordon: Never.

William: Never. Gordon: That's got me thinking.

William: Yes. Gordon: Take care.

Wow, this past week in west sumatra, what an incredible experience.

And talk about being pushed to your limits.

Now, I may not be able to perfect a rendang in seven days,

but honestly, I'm pretty happy with what I did.

Exploring this island's fertile landscapes and oceans,

I've discovered a rich complex cuisine

packed full of flavor and spices.

I've been humbled by incredible hospitality and learned traditions

of a food history that go back centuries.

Now, onto my next adventure.

Captioned by cotter captioning services.