All language subtitles for MasterChef Australia - S18E55

ANNABEL: Alright, guys.

PETRO: Another day,
another dollar.

CASPER: Mmm.
Well, may the best person win.

I don't think I ever would
have imagined myself

getting to this point.

You know, you have
bloody made top five.

I definitely have this,
like, insane hunger

to make it through
to the semifinals.

Like, I can picture it
when I go to sleep at night.

I, like, have dreams about it.

But, you know, Casper,

Aaron and Petro

are three incredibly
strong cooks.

But I'm like,
"Nah, block out the noise.

"Just, like, block out the boys.
Just block it all out.

"Just, like, focus
on your own game, girl."

(CHEERING AND APPLAUSE)

AARON: Oh, yeah, yeah.
There we go.

There we go, there we go,
there we go.

Oh, what does...?

Walking in, it's only Sofia
and Jean-Christophe.

Not sure where Andy and Poh are,
but it looks like,

uh, there's some
unexpected surprises today.

(APPLAUSE CONTINUES)
Uh-oh.

I've got some great news.

Andy won't be joining us today

because his wife, Alex,

is having their first baby!

(CHEERING AND APPLAUSE)

We are so excited!

(LAUGHTER)

SOFIA: This probably doesn't
come as much of a surprise,

but the judge
who set today's challenge

is an absolute MasterChef icon.

She's competed in not one,
but two seasons of MasterChef,

which makes her
the perfect person

to set today's pressure test.

She's an author,

artist, amazing cook,

and she still has time

to run Adelaide's
much-loved Jamface.

Please welcome Poh Ling Yeow!

(CHEERING AND APPLAUSE)

Woo!

She looks so professional
in her full, like, Jamface fit.

And I'm like,
"Oh, she means business today."

Oh, my God, it's so weird

there's only five of you.

Hello, hello.

PETRO: We love Poh... (LAUGHS)

..but I'm a little scared
about what's under that cloche

because this is my first-ever
pressure test.

(LAUGHTER)

And to do my first one
this late in the competition

is really scary.

Poh, care to show them
what they'll be making?

POH: What I have
under this cloche

is something that's very close
to my heart.

And it's also something

that usually takes years
to perfect.

Today, you'll be making my...

Ooh!
AARON AND ANNABEL: Oh!

..Malaysian snacks.

(EXCLAIMING AND APPLAUSE)

Look at the pleats
on that thing.

Malaysian snacks was probably
one of the last things

I would have thought would
be under there,

and it hit so close to home
for me

because I'm Malaysian, right?

This is all the stuff I used
to grow up eating, plus more.

I know how to eat them.
I don't know how to make them.

So what we have here

is spiral karipap,

or curry puff... (CHUCKLES)

..kuih lapis

and kuih koci.

This is more than just food
to me.

These are recipes
that have been passed down

many generations
through my family,

and I'm so happy to be sharing
them with you.

Do you want to come in
for a closer look.

CONTESTANTS: Yes.
Come on, then.

PETRO: Oh, wow.
Look at those curry puffs!

(LAUGHS) They're unreal!

(ANNABEL GASPS)
CASPER: Oh, my God.

POH: So,
this is the curry puff.

Oh, my days!

It's got a very specific
kind of pastry,

like a puff,
but it's in spiral form.

So, you want to be able
to see those spiral layers.

Kuih lapis.
This one's really fun.

(LAUGHS) You'll...you'll feel

like you're doing
arts and crafts.

Most of the mixture is vanilla,

but for the purple layer,
there's ube.

And then, for the green,
it's pandan.

Every layer should peel apart.
Yeah!

Like this.
Oh!

Stop it.

So, when we were little kids,
it's, like, one of the things

that's really delightful
about this -

you eat it layer by layer.

(LAUGHS)
(LAUGHS) It's really satisfying.

Like, that's wild.
Oh, my God.

But the pressure points
are really

all about getting your colouring
really beautiful

so you get that really
lovely rainbow effect.

And if it's not cooked through,

you won't be able to peel it
because they'll fuse together.

Mmm.
OK?

And then, kuih koci.

There's a lot in here

about the folding
and the construction.

And inside
is glutinous rice flour

that's been kneaded
with coconut milk

and pandan water.

And then, stuffed inside
is coconut that's been braised

in palm sugar and coconut cream.

Oh, wow!

For the kuih koci,

the pressure points, I think,
are big time in the wrapping.

So, you need to get that right.

But one of the biggest
pressure points, of course,

is that you're going
to have to be multi-tasking

because you're making all three
at the same time.

PETRO: Three dishes!

Oh, that is an ask.

And they actually look
pretty technical.

Oh!
I love...

Squidgy. (LAUGHS)

It's fun, right?

A kuih lapis
is like a mochi-esque

sort of dessert cake.

It's got all these glutinous,
um, flours in it

that give it chew.

So, it's kind of a marriage
of a mochi and a jelly.

And it's multi-layered
and different-coloured.

And my sister and I,
when we were younger,

we used to peel all the layers
we didn't want

and eat the ones we did.

(LAUGHS) So, you know,
it elicits so much memory for me

and nostalgia.

So, what are you tasting?

Coconut.

(LAUGHS) Yeah.

A lot, a lot of coconut.
Yeah.

And that natural pandan flavour?
Mmm.

So that's in the glutinous rice?
Yes.

Yep.
And this is banana leaf?

POH: Yes.

PETRO: You can smell it?
POH: Yeah, yeah.

Kuih koci is so fragrant.

And I remember I used to love,

like, pulling it apart
with my hands

and, like, seeing it stretch
and, you know,

getting the filling everywhere.

The inside, I was like...

Couldn't care less for
when I was younger.

But now I understand that you
get that, like, sweetness,

the saltiness,

there's, like, the texture
of the coconut as well.

Some of the techniques
are so difficult to describe

in a recipe form.

I'm actually going to do
a little demo for you.

CASPER AND AARON: Ooh!
That's cool.

PETRO: Game-changer.

So, let's start
with the kuih koci.

The ball's already been stuffed.

I'm not going to give you
that much of a tip.

And you can be really generous

in the way
that you oil down your leaf.

And in the recipe,

it will tell you to do this,
which is true,

but it's kind of a little past.

Can you see what I'm saying?
Ah, yep.

Now, once this ball is made,

you want to treat it
like a present.

So, it's that...

..that...

We're really lucky to be seeing
this demonstration from Poh.

But, again, it's sort of
reinforcing

that this is going to be a very
technical pressure test

because you never see
demonstrations

for a pressure test.

And I'm going to show you
the pleating on the karipap.

So, you seal it first

and then you have
to use your thumb...

CONTESTANTS: Oh!

And it's kind of
a sideways thing,

like, you use that side.

Yeah.

A lot of people go like this.

ANNABEL: Yeah.
And you get a very dodgy pleat.

OK?
Wow.

Make everything look so easy.

(LAUGHS)

(APPLAUSE)
Yeah.

JEAN-CHRISTOPHE: You are a star,
honestly.

Thank you.
Wow, look at that.

One of the things
that I'm really excited

about with this
is that a lot of these skills

are getting lost.

And so, I really want to...

I don't have any kids,
so I want to be able

to teach these skills,
hand these skills on.

And I'm just really delighted...

Even though it's a sad day
because someone's leaving,

I just really want

to teach these skills
that I've learned.

Aaron, how are you feeling?

I'm feeling a bit emotional.

This is very, like, reminiscent
of my po po.

Yeah.

I wish I learned all this when
she was still around, you know?

It's alright,
you get to learn it now.

Yeah. Like, she...

Yeah, she would have been very
happy teaching me this.

She was trying,
but I wasn't as dextrous

or into cooking back then.
Mmm.

I was 15.

Yeah, this is very, very
nostalgic for me.

No matter what happens,

you're gonna gain something
today.

Yeah.

SOFIA: Alright.

You'll have three hours
and 15 minutes

to recreate Poh's Malaysian
snacks, in both look and taste.

The recipe
and all the ingredients

are at your benches.

The cook whose dishes
least resemble Poh's

will be leaving the competition.

Your time starts...

..now.

(APPLAUSE)

Go!

Vinnie, you want a snack?
Yes, please.

OK, ready?

Straight up.

Thank you!
(CHEERING)

Enjoy that, Vinnie.
You earnt it.

(LAUGHS)

ANNABEL: Phwoar! This is all

very unfamiliar territory
for me.

Um, never cooked with a lot
of these ingredients.

Never cooked with a lot
of these techniques.

Then 150 of tapioca starch.

But I went really well
in the last pressure test,

so I was hoping
that would give me momentum

to go into this one.

(WHISPERS) "Stir until smooth."

So, my strategy
is measure twice, cut once.

Read the recipe.

Bit crazy. This is my first one,

so I'm just making sure
that I'm reading everything

and not missing any steps

because that is crucial.

I am 100%
at a huge disadvantage today.

I think,
being in a pressure test,

you learn how to deal
with the pressure,

the stress
and following that recipe.

You alright, Petro?
Yeah, mate.

I'm going to lock in.

I think the only way
I can survive is working

as quickly as I can.

Poh's Malaysian snacks
were absolutely delicious.

I loved them,
and it's really special

for Poh to pass on
her family traditions.

I know, you know,
even in Greek traditions,

we get so complacent,
just eating them all the time.

We forget that, you know,

it's actually important to learn
how to make them.

I come from a very
culturally rich background,

and I do have some special
food traditions

with my yaya,

with both of them.

And, unfortunately,
one of them passed away,

right after the family tree
challenge.

And it was a big struggle

for me to get through
those weeks and grieve

whilst being here.

So, it's going to be a really
special cook because of that.

And I'm trying to suppress
any added pressure I feel

because this is such
a heartfelt cook now.

It's not just a normal
pressure test.

So, I really hope I can do
her snacks justice.

First thing I need to do
is get onto my kuih lapis.

So, I need to get my basket
on to steam,

and then make the mixture.

I've only done one pressure test
so far,

and that was Sam Aisbett's
mud crab salad.

So, I think there was lots
of elements

that I nailed really well,

but I learnt
a huge lesson from it,

and that was always
follow the instructions.

The one instruction
where I veered off

from what was written
in front of me was a mistake

that almost sent me home.

Are you guys starting
with the cake?

Is that what it is?

The steamed rainbow thing?
Yeah.

Yeah. Kuih lapis.

Kuih lapis is definitely, like,
a food that you are supposed

to play with.

Like, peeling back those layers
was really fun.

And when I looked
at Poh's kuih lapis,

every single layer
was the same thickness.

So, I need to make sure
that I'm measuring out

exactly the same amount
in all these ramekins.

To make the kuih lapis batter,
I'm mixing coconut milk,

tapioca starch, rice flour,

a bit of water and some vanilla.

I think because we've got
to be very precise

with the colours,
I want all of the bowls

to be, like, the same
amount of weight.

So, if I can get about 90g
of each, I'll be pretty happy.

Come on, guys.

This is like making up drugs
in a cardiac arrest at work.

(BOTH LAUGH)

AARON: So far, so good.

I think. Yeah, it's kind of
like arts and crafts.

(LAUGHS)

There's a lot of nostalgia
and joy that's hitting me.

I've never attempted to make
any of these dishes before.

Um, I've eaten them plenty,
so I know what they taste like.

But the idea of actually,
like, doing it, it's so special.

There are nine layers
in this kuih lapis.

First layer
is the first white layer,

and it has to steam
for about four to seven minutes.

And here is where
it's really important

to make sure
that each layer is cooked,

because the batters would stick

to each other,

and you wouldn't
be able to peel it.

My kuih lapis is cooking away,

and I'm making sure
I get this right.

I'm being very careful.

I'm going off feel
with my kuih lapis,

so I'm touching it as I go.

Feeling alright, Az?

Yeah...

The recipe calls for 4.5 minutes
to cook each layer,

but what I'm finding
is that it's taking more.

(TIMER BEEPS)

So I'm going to start
on my order for my curry puff.

PETRO: I mix my mixture
for my kuih lapis.

I've separated it
into the nine bowls.

But I'm thinking, right now,
maybe these need

to be absolutely
perfect and even.

It's a bit hard to do nine
completely by eye,

so I'm just going
to be a touch more precise

and measure them out.

I'm looking around.

I've already fallen behind,

but I have to make sure
that everything is precise

because precisions
are so important when it comes

to a pressure test.

Drops of yellow.

I've just finished
repouring my bowls,

and I need to put a different

amount of dye in each bowl,

and I have to be really precise,

but I've also got to pick up
the pace a bit.

I've got blue, I've got purple,

I've got pandan,
I've got yellow, I've got...

..orange and red.

VINNIE: What's wrong?

I'm missing a layer.

I'm not sure what I've done.

I'm meant to have
nine bowls full.

I've only got eight.

One, two, three, four, five,
six, seven...

I'm starting to freak out.

I don't know what's happened.

I don't know
which colour I'm missing.

POH: You should have nine.
You should have nine bowls.

PETRO: I don't know why
I've got eight. I think I...

POH: So, you're missing
the pink?

You've got a white
and you're missing a pink.

PETRO: Mm.

(SIGHS HEAVILY)

You've had 45 minutes.
You have 2.5 hours to go.

VINNIE: Come on, guys.

(SIGHS HEAVILY)

Honestly not sure
what I've done.

I'm not sure what I've done.

Is your cake in, Casper?
Yep.

I have to make a decision,
and I think

I'm just going to have to
put up eight layers

instead of nine.

Purple, blue.

There's two white layers
in this cake.

I'm just going to have to ditch
one of them

so I can get all the other
colours in.

I've got no option,

and I've just got to make it up
with my other elements.

I need to steam
that first layer

for my kuih lapis,

but I don't have time
to read this recipe perfectly.

I've fallen short
by not trusting my instincts.

I'm going to trust them

and push as hard as I can
to not go home.

Alright, let's go
fully off instincts here.

Poh, you've been watching
these guys like a hawk.

What's happening out there?
Very, very interesting.

So, I'm going to talk
about Petro first.

He's definitely behind
and he's got issues already.

So, with the kuih lapis,
there's meant to be

nine bowls
and he's missed one layer.

If he wants to survive this,

he cannot put a foot wrong
anywhere else.

Casper.
Casper is an interesting one.

You can tell he's going
very slowly

because he's just trying
to read

the recipe too thoroughly.

But he's tracking pretty well.

How's Aaron doing?

Aaron's going very well.
And Annabel is smooth sailing.

They've both gone to
the curry puff prep.

But I think
the most challenging thing

will be the curry puff,

because that pastry is
quite tricky to do.

Water through here.

I feel good at this point.

I think I've, like, gotten into
the flow a little bit,

and I'm having fun.

Cooking that for 4.5 minutes,

and then we're just doing that
for each colour.

VINNIE: Looks good, Annabel.

Green.

Between my kuih lapis layers
steaming,

I'm trying to work

on my curry puff dough,
as well.

I'm just about to start
my lamination

for my spiral dough,

which has got these, like,
fat dough and a water dough,

and then you get them together
and you spiral them.

Hopefully, I can do that, too.

The curry puff dough is made up

of an oil dough
and a water dough.

And I remember
when I was eating

Poh's curry puff, like,
you could see

it was like the eye of where

the flakiness started in the
middle.

Like, you could see

the differential layers
coming out.

I've never made this dough
before -

never even heard of
this dough before -

but I guess I'm kind of looking
at it similarly to, like,

lamination of puff pastry.

To make sure that you do get,

like, real distinct layering
of the two doughs,

we need to, basically,
roll it out

into a 30 by 40 centimetre...

..and then roll it up
into a giant cigar

and make four even indents
with the rolling pin.

And then, I think you just
roll it up

and then I'm, like,
turning it into, like, a snail.

It didn't say the word 'snail'
in the recipe,

but that's what it looks like
to me.

So, I'm getting onto
my curry puff filling now.

Hi, Annabel.
Hello, Poh.

How are you going?
Are you having fun?

I'm having fun.
(LAUGHS)

I got a little... Like,
especially all the colours,

I'm like, "Yay!"
Oh! (LAUGHS)

Do you think your pressure
test reminds you

a little bit of work?

Oh, 100%. I just said before,

I feel like, with the pipettes
and everything,

I felt like I was, like,
making up drugs

in, like, an arrest.
Oh, right!

I was like, yeah,
a little bit shaky,

but, like, there's no room
for error.

Yeah, yeah, yeah.
You've got to get it right.

Yeah. Yeah, yeah.

So, there is some kind of,
like, affiliation

with your career,
which gets you through.

100%.
I like that, I like that.

Alright. Good luck.

I've given up a lot to be here,
you know?

Like,
I've got this awesome career

that has given me so much,
which I have just,

like, put on hold
to chase my dream.

And, like, being here,

it's like lit a fire within me
that I'm like,

"OK, I definitely want
a career in food."

and I do really want
to be there at the end.

And that's not something
that I, kind of, had envisioned

for a long time.

But I feel like
now I can do this.

Let's go.

Like, let's take this
all the way.

PETRO: Mm, needs
a little bit more.

Not quite set.

That's it, Aaron. Come on.

Very good.
Thanks, fella.

Stay sharp! You only have
one hour and 55 minutes to go!

Come on, guys. Keep it up.

Aaron, let's go, mate.

I finally got
one of the snacks done -

the kuih lapis -

it's looking really good.
Everything feels right.

I've done my lamination
of the spiral dough

for my curry puff.

I'm just working on the filling

for my curry puff
at the moment.

Just trying to dice
everything up, like,

really evenly.

Poh's filling was, like,
unbelievably fragrant

and uniform, and, like,
I'm trying to emulate that

so that I don't burst through
the wrapper.

Guys, you really need
to motor on.

You really need to be
onto prepping

your curry puff filling by now.

ANNABEL: Oh!
Come on, Annabel.

Oh!

Come on, guys, just keep
pushing.

Come on! Quick up! Faster!

AARON: I can't hear
anything else around me.

Everything just feels like
a murmur or a mumble.

It feels comfortable.

It feels comforting, as well.

It's like...
It feels like home,

like you're learning at home.

And it's, yeah,
like, such a cool experience.

Pre-MasterChef, a lot of
the food I was cooking wasn't

actually heavily influenced
by Malaysian heritage.

But in the last three weeks,

I started to cook
more Malaysian food.

Now I see how much importance
there is

behind connecting
to your own story,

connecting to your roots.

So I don't want to go home
on a challenge like this.

I've got to push hard
because this has to cool down.

I've got to fill it, fry it.

Um, still lots to do.

PETRO: It's taking forever
to set.

Just going to have
to roll with it.

I've still got a few layers
to go here for my kuih lapis.

Now I've got my curry puff
oil dough resting.

Now I'm getting onto
my water dough.

So, I'm just measuring
all the ingredients for that.

I'm making my water dough.

And this is the same as making,
like, a shortcrust pastry.

I have made similar doughs,

and I feel like

those techniques
I can apply here.

So I'm trusting my instincts

and it's coming together
really, really quickly.

I'm hoping that I'm starting
to catch up

because I did fall behind
at the start.

That's done.

Um, I wouldn't say
I'm, like, behind-behind yet,

but I'm feeling like
time is catching up.

I've got my kuih lapis steaming
away.

Now I'm getting started
on my oil dough

and my water dough now
for my curry puff.

Pressure tests remind me
of when I used to work

in a bar
and it would be service,

but I would still have prep
to do

so I'd be, like,
multi-tasking everywhere.

(ALARM BEEPS)

What's that, Casper?

But multi-tasking between
my kuih lapis

and these two doughs is
proving to be

a little bit complicated.

Are you alright, Casp?

It's maybe a bit too...
Too wet?

..wet.
Yeah.

As I'm looking at this dough,

it's almost looking
more pizza dough than,

like, shortcrust dough

so I know
that something has gone wrong.

It's like sticky and stretchy.

JEAN-CHRISTOPHE:
Are you alright?

Um...

I put too much water
in my dough...

..so I'm feeling a bit nervous.

I think maybe, like,
a touch too much water

in my dough.

I realised I didn't
actually measure it out.

I, like... I put it in the jug

and I probably had
way more than 100mls.

So, I just poured it in
so it's like way too wet.

So, I'm just going to make
that again quickly.

If you don't have
your layers perfect,

you're not going to get
the spiral

and you're not going to get
the puff.

I think I just need to, like,
find another gear

because I don't want
to go home today.

This is looking much better.

OK, guys, this is where
you have to dig deep.

You only have one hour to go.

Curry powder.

Come on, guys,
you've got to keep going.

There's not long left.

ANNABEL:
My curry puff dough is done.

My curry puff filling's done.

And now I need to assemble
the curry puffs.

Whoo! OK.

VINNIE: Come on, Annabel.
Doing good. Just keep going.

This curry puff has
the most insane spiral pastry

I have ever seen

and, like, beautiful
little crimping on the side

that looks like
it's been done by a machine.

We have to cut 30-gram rounds
of the dough,

roll it out, but maintain
that that beautiful

little eye swirly thing is
in the middle

because that's
the most important thing.

And then we stuff
our curry puff filling into it.

And now it's time to do

those beautiful, perfect folds
that Poh had on hers.

We'll see how this goes.

There you go.
Ooh!

Thank you, Auntie Poh.
Good job.

AARON: Feeding the curry puffs,
I feel as though

some sort of instinct kicks in

and I'm just like,
"Oh, yeah, cool.

"I know how to do this."

I'm not too worried

about perfect crimping.

I'd rather that they're sealed.

Um, so, I've got my curry puff
filling cooking

and now I'm going to,
at the same time,

just get some of my laminations
for my dough.

I think this is an area
that I can, um,

catch up a little bit in
if I can get this done

doing some multi-tasking.

There's a spiral in the pastry,
that's a good thing.

I'm pretty happy with that.

I'm up to
the kuih koci stuffing.

Another kuih.

Kuih koci is so fragrant

and I remember
beautiful texture

because you get that sweetness,
the saltiness.

There's, like, the texture
of the coconut,

like a slight crunch,
but it's tender.

So, to make the filling,
I have to get

some pandan leaves,
some palm sugar, coconut cream,

the desiccated coconut,
as well,

cook that out
and then I started the dough

for my kuih koci.

"Potato and water."

So, when it comes to the dough,
I've eaten it.

It's a very familiar dough.
It's like one of

those, like, rice dumplings
that's really chewy.

You know, have it
in a lot of Asian desserts.

You have to steam
cubed sweet potato.

Then you have to blitz up
pandan and water

and pass it through
a muslin cloth

to make pandan water.

Combine it all
with glutinous rice flour

and make it into a dough
that kneads

until it's smooth
but doesn't crumble.

I've eaten it
in its cooked form,

I know what it feels like.

In its raw form,

I have no idea
what I'm looking for.

I'm just relying on the fact
that it feels right -

not too wet, not too dry -

going off the back
of whatever instinct I have

and hoping that it's right.

It should all be coming
together now.

30 minutes to go.

Come on, guys. Big push.

I feel like I'm in
a little bit of a rhythm.

I did have a, you know,

a bit of a setback
at the start.

But I got
my kuih lapis setting.

Now I need to get on
to my kuih kocis.

It is time to multi-task.

Nice, Petro. Keep going.

To make my kuih koci,
I am skimming over that recipe.

I'm taking in
as much as I need to,

and then, hopefully, I can use
my instincts flavour-wise

and even texture-wise
with the dough.

But I've never made
anything like it.

Kuih koci stuffing is
looking pretty good, I think.

Yeah, I've just got to
make sure I get this right

and I cook everything out
properly.

POH: Have you made any yet?
Some here?

I've got one
hiding under there.

Yeah.
I think you need to power on

because you're definitely
falling behind.

So, right now, I'm
multi-tasking three things -

my curry puffs,
my kuih koci filling

and my kuih koci dough.

Yeah, definitely multi-tasking
a bit now.

My kuih koci filling is
coming off,

like, it's looking pretty...
Pretty good.

And then,
one curry puff left to do

and then I'll get started

on frying my, um, curry puffs.

Guys, push, you don't want to be
the one that goes home.

15 minutes to go!

SOFIA: We can do it!

AARON: My curry puffs
are in the oil. I'm happy.

I know how to fry things, so
I'm just gonna leave them there.

Onto the dough for my kuih koci.
It's the right texture.

It's like this squishy,
but like fun, sort of like...

It's green and it's, you know,
it feels right.

It feels mochi-esque.

I need to steam them so that
they cook through.

There's a lot to that.

There's flattening the dough,
getting the filling,

putting it in, rolling it up,
putting it in the banana leaf,

hoping that I can fold it
perfectly.

That's it, Aaron, come on.

It is a tricky technique,

and it's like origami just to
get the point

and have it all, like,
tightly bound in that parcel.

So I want them to look
as perfect as Poh's.

This dough, man.
What's wrong with it?

It's just, like, really, like...
Soft.

Yeah.

I'm frying my curry puffs.

I have just finished my
kuih koci filling.

But my kuih koci dough,

that encases
that beautiful coconut filling,

it was very soft and like really
easy to kind of pull apart.

I'm like, to me, that's not
what dough should be like.

This dough is just not working.
It's, like, not changing.

I've been doing this for ages.
Take a deep breath.

Just keep going, keep pushing.

I'm like adding flour to it

to like try and get
the right consistency.

And I'm just like,

I don't even know what this is
meant to be like.

Come on, Annabel, speed it up.

I know I'm spending
too much time on it

and I know I don't have a lot
of time,

but I don't want to do
the wrong thing,

especially at this point
in the cook.

Like, I feel like I've been
going so well

and I really don't want
to go home,

so I'm hoping it comes
together soon.

You're alright, Annabel,

just work with what you've got,
yeah?

I'm freaking out
because Casper and Annabel

still have so much, like,
experimenting to do

when they're folding
those banana leaves,

and they need at least ten
minutes to cook.

OK, yeah, so that leaves them,
what,

all of three or four minutes?

Could you do it?

I could do it.
OK, so it can be done.

It can be done.
It can be done.

But I'm not reading
instructions.

They'll be like backing
and forthing.

Mm.
Mm.

Guys, you really need to get
a move on.

I'm really worried that you guys
aren't going to finish up.

You have ten minutes left,
and that's the amount of time

that you should be cooking
your kuih koci for.

VINNIE: Come on, Annabel,
faster!

It's definitely really
hard to watch.

There's really
not much time left,

and Casper and Annabel still
don't have their kuih kocis

in the steamer.

These need time to cook
and they don't have

their kuih koci wrapped.

Come on, guys, let's go.
Speed it up!

If they don't get these
in the steamer,

they won't have them
on the plate at all.

Oh, my God.

Oh, my God. I'm so stressed.

Oh, my God.

CASPER: Time's almost up
and I'm feeling really stressed.

My place in the competition
is on the line right now.

If these kuih kocis don't have
enough time to cook,

they might actually be
undercooked.

And I'm going to be going home.

Come on, Cas, push, push.

(EXHALES)

I know that these kuih koci
have gone in late,

but I just need to leave them
in the steamer as long as I can.

And now I really need to get my
kuih lapis cut

and arranged on the plate.

Ah, my dough...

I'm just, like, not familiar
with,

like, what it's meant to be
like.

So I just spent a bit of time
trying to get it right,

but I don't have time,
so I just need to crack on.

Come on, guys, let's go.

SOFIA: Must move faster.

Five minutes to go.

VINNIE: Come on, guys,
keep pushing.

Last five.

ANNABEL: The recipe says
we need four.

I've got two in the steamer

and I'm quickly just putting
a third together.

But I'm, like, really behind.

Like, I will motor
until the absolute end

before I accept any kind
of defeat.

VINNIE: Come on, guys,
you've got to keep going.

Not long left. Just get it out.

Make sure it gets on the plate.

AARON: Taking my curry puffs
out.

I think they look beautiful.
They're golden.

So now I need to tip
the kuih lapis out of the tray

and start cutting it into this
beautiful diamond shapes.

Poh's kuih lapis looked
impeccable.

It's like she literally
had a stencil

and that was the piece.

I need seven diamonds
on the plate.

Cut it at a 45-degree angle

and try to get 3.5cm diagonally
to make it look like a star.

I get my kuih lapis
on the plate,

and the shape is coming together
really nicely,

and I can see all the layers.

I have no idea
how the kuih koci are cooked,

but I feel very grateful that I
got to learn these techniques.

Hopefully I've done it justice.

Only three minutes to go.
Allez, allez, allez!

VINNIE: Come on, guys, let's go.

PETRO: This is the home stretch.

There's no time left.

I quickly take the curry puffs
out

and they are looking perfect.

They look beautiful,
flaky, golden brown.

I couldn't be happier with them.
I've always been bad at these.

I need to cut up
this kuih lapis.

And I'm getting diamonds,
but they're very rough.

I know my kuih lapis
has major flaws,

and even though my kuih koci

don't look good at all,

I'm banking on the fact
that what's inside is perfect.

I'm hoping that using
my instincts and my gut

have kept me safe.

CASPER:
The clock is counting down.

I'm arranging the diamonds
on the platter,

and I think it's looking
pretty good.

But I don't have time
to worry about it

because I really need
to get my curry puffs done.

But I realise my layers have
separated on my curry puffs.

I just hope that they're held
together enough

so that the filling
isn't ruined.

VINNIE: Come on, guys,

you've really got to get it on
the plate.

CASPER: I want to give
these kuih koci

as long to cook as possible,

so I'm waiting for the countdown
before I even take them out.

One minute to go.

ANNABEL: Oh, my God.

Oh, my God.

So I've got my curry puffs on
the plate and my kuih lapis,

I'm trying to arrange,

I'm trying to get these diamonds
cut as neatly as possible.

Oh, my God.

Definitely doesn't look like
Poh's.

Sort of looks like defined
layers.

Come on, Annabel.

Don't forget...
And your green things.

OK, OK, OK.
I need to pull my kuih koci out,

and I'm just gonna have
no idea how it's cooked.

Time's up in ten...
JUDGES: Nine, eight, seven,

six, five...
Hot!

..four, three, two, one.

That's it, everyone!

Oh, no! It looks so fugly.

Not good.

I feel like I was going really
well, just until the end.

Anyway. That's annoying.

I really wanted that to be
a really good pressure test.

I just feel like I couldn't get
everything done in the time...

It's really disappointing,

especially when you're, like,
so close to the end.

I wanted to try
and make it to Finals Week,

but I have a feeling
my time might be over.

CASPER: Good luck, Petro.

PETRO: I had a lot of hard
decisions in this pressure test.

Making that mistake at the start
was a huge setback,

but I decided that
it wasn't going to rule me out.

SOFIA: Hi, Petro.
Hello. How's it going?

How are you?
I'm OK.

I'm hoping that using
my instincts and my gut...

..have kept me safe.

It's a tough ask to do
your first ever pressure test

when you're vying
for that final four.

So you've done well,
no matter what.

Thanks. Thank you.

We're going to taste your dish
now.

Thanks, guys.

JEAN-CHRISTOPHE: Thank you,
Petro. Good luck. Yeah.

SOFIA: Thanks, Petro.

POH: On looks alone,
I think this is quite rough.

The kuih koci are all
in different shapes,

and there's a layer missing out
of the kuih lapis,

and also it's been cut
quite haphazardly.

I think the curry puff looks
promising, though.

JEAN-CHRISTOPHE: Mm-hm.

I'm looking forward
to tasting those.

SOFIA: Let's unwrap
these bad boys.

My favourite thing on Petro's
plate is the curry puff.

It is brilliant.
The seasoning is perfect.

The pastry is really crispy,

and I love the little puff
layers he's got there.

Now kuih koci -
shape was not great,

but really tasty filling
and really good dough.

Kuih lapis was a mega problem.

They weren't cut very well
and I've got, not just one,

but I think a couple
of quite raw layers.

So two out of three.
Mm.

Visually,
we can see clearly there is

a little bit of differences

to your beautifully arranged
display.

What attract me the most
is the kuih koci.

I absolutely love that texture.
You can enjoy the coconut.

It was just enough.

And that touch of salt which
I was expecting to have.

Interesting to see
whether two out of three

of your dishes in his recreation

is enough to keep him
in the competition.

We just don't know yet.

Good luck, mate.

Thanks, guys.

Hi, Aaron.
Hello.

Aaron.

I'm quite anxious about bringing
the dish in today

to be judged because
it being a Malaysian challenge,

you know,
being from my heritage,

you know, I honestly,
I'd be embarrassed for myself

if I went home on
a Malaysian challenge.

I want to make Poh proud,
my mum and my grandma.

I want to make them proud
to show that I could do this.

I really did it well.

SOFIA: Aaron, how was that?
It was really stressful,

but I'm really grateful
that I got to learn this today.

Oh, Aaron, that's so nice.

Yeah, like honestly, for me,

I'm like this is like
priceless heritage.

By the way, I've won a lot
in this competition.

And, you know,
I really don't want to go home,

but if that's the case today,

I'm just, I'm really happy
that I got to learn this.

Thank you, Aaron,
we're gonna taste your dish.

Thank you.

Thank you, Aaron, well done.

SOFIA:
Well, what do you reckon, guys?

POH: Pretty good. Pretty good.
Look at this.

That's... That's...
Look how tight those are.

I think they're
perfectly triangular.

Look at this.

Oh, satisfying.

Perfect layers.
Yeah.

I think Aaron's done
a fantastic job.

His kuih lapis,
it's cooked all the way through.

The layers are all so even

and definitely passed
the peel test.

They taste lovely,
full of that coconutty flavour.

Kuih koci is cooked
all the way through

and his shapes
are pretty spot-on.

The flavour of the coconut
is lovely.

Curry puff -
he's cooked it really well.

The crimping is beautiful.

I really enjoyed peeling
the perfect triangular package

of that banana leaf wrapped
around this lovely dough

of the kuih koci and the filling
of the spiral curry puff -

it's really fragrant and rich.

I'm so happy for Aaron

that these dishes
that he has a memory of,

but no experience making,
has been so successful.

I think that boy is going to go
very far.

CASPER: Good luck, Annabel.

ANNABEL: I'm feeling lots
of different emotions.

My heart's beating in my throat,
which I've never had before.

I know that kuih koci

is going to be inconsistently
and undercooked.

Like it was in the steamer
for five minutes.

Hey.
Hi, Annabel.

Hi.
How are you?

I just hope that this bad cook
is not my ticket out of here,

but I'm definitely having
to come to terms

that that might be
a possibility.

Annabel, how was that?

That was really great
and really fun,

until the last ten minutes.
Until it wasn't.

Until it wasn't.

Which bits of your dish are
you particularly worried about?

The kuih koci for sure.

I basically threw them
on the plate

and they look a bit battered
and bruised.

There's only three
and I am really worried.

I think this potentially
could send me home,

and I sort of
am trying really hard to,

like, grapple the emotion

of like being really proud
of how far I've come,

but obviously really don't want
to go home at this point.

Like, I would love to stay

because I definitely want to
explore a career in cooking.

There's definitely a fire
that's lit within me.

Look, Annabel,
we're going to taste your food.

Thank you so much.
Good luck.

Thank you, Annabel.

Thank you. All the best.
Thank you.

I think Annabel's done
a very reasonable job.

I think the curry puffs
look beautiful.

Let's have a look at
the kuih koci.

I have a feeling hers
is going to be the most raw.

'Cause she had the least time
in the steamer.

That's pretty bad.
That's...that's quite...

That's completely under,
isn't it?

Like, it's a big chunk
of under.

Yeah.

There are some obvious flaws
with Annabel's snacks.

The most glaringly obvious one
for me is the kuih koci.

You can see that almost a third
is undercooked dough.

And it's a shame
because her filling is lovely.

It's really rich.

It has all of those salty,
coconutty, palm sugar flavours.

And then the kuih lapis,

you can see that orange layer
melting into the red.

It's still pasty.

I can't actually pull
the top layers

away from each other.

And it's a shame
because she was going so well.

This kuih koci, sadly to say,
it's under steamed,

but the curry spiral pastry

is absolutely, for me,
phenomenal.

It's very well fried.

The feeling is just perfect.

The potatoes are lovely
and cooked.

And I get the curry.
I love this lovely curry lemon.

She's crimped those.
It is unbelievably good.

It's the best example
of the crimping.

It's a great curry puff.

But both the kuihs
are definitely very flawed.

The inconsistency worries me.
I'm worried.

I'm worried for Annabel.

CASPER: Today's cook was
definitely more challenging

than I thought it would be.

There's a lot of skill involved

with juggling multiple tasks
at the same time,

especially when
they're components

that you've never tried before.

Hi, Casper.
Hello.

There is doubts in my mind
around cook on the kuih koci

and how my layers have
separated on my curry puffs.

Casper, how was that
pressure test for you?

Are you pleased
with the result?

Um, I'm pretty pleased,
I would say.

Considering there's a few steps
where I fell behind,

I think I managed to
catch up pretty well.

Like, I found that second gear
when I needed to.

If you do go home today,
how would that feel?

I think that would be
the hardest one

like, in terms of elimination,
when you could go.

It's, like, just missing that,
like, last week,

It would be, it'd be
a tough pill to swallow.

Thank you, Casper.
We're gonna taste now.

Thanks, Casper.
Thanks, guys.

Well done. Thank you.

I do spot an issue.
The curry puff pastry,

if it's not been laminated
strongly enough,

that could very well
taste very oily.

It's probably filled with oil.

Yep. They've all got
a little crack in them,

so that's a problem.

Not good.

I think he's done a great job
on the kuih lapis.

The layers are peeling off
really well.

On appearances,
the curry puff looks great,

but on closer inspection,

a lot of that lamination
has come apart

and a lot of oil's entered into
all those crevices.

So when you bite into it,

I'm getting oil
oozing out of the pastry,

which is a little bit
unpleasant.

Look, I think he
has potentially done

one of the better jobs of
the kuih lapis.

When it comes to the kuih koci,

the filling is...
It's the right consistency

and I just, I love those
fibrous shredded coconut.

He's done a decent job of
the dough around the edges,

but he definitely hasn't
cooked it for long enough,

which is a shame.

I agree the koci dough

was maybe
a touch under steam on there.

What is the bottom
of yours like?

Just a little bit under steam.
Just a touch.

Yours isn't as bad.
But in all, it's tasty.

I love the coconut filling.

It's not too sweet.

This lovely kuih lapis.

I think he's done
a very lovely job.

In all, I am very satisfied.

My goodness,
you did me so proud.

I've been wanting to create

a Malaysian-style pressure test
for the longest time,

and watching you guys
move around

was just so meaningful to me,

to see the desire in your eyes
and in your movements...

..to do honour to the recipes.

And I think, no matter
what happens today,

you absolutely all did justice
to my Malaysian snacks.

Put your hands together
for Poh Ling Yeow.

Come on.

With three snacks to plate up
and nowhere to hide,

there were some significant
challenges.

And, sadly, two of you
had faults in your dishes.

Annabel...

..you showed excellent technique
on the curry puffs.

However, the layers
of your kuih lapis

were undercooked and pasty...

..and the dough in all
your kuih koci

was cooked inconsistently.

Casper, you did
a great job on the kuih lapis.

But your kuih koci was
undercooked on the bottom.

And your curry puff lamination
had flaws in it.

It was a very difficult
decision.

It came down to the one

who had the biggest errors.

I'm sorry to say
that was you...

..Annabel.

Unfortunately,
your time in the competition

has come to an end.

That's OK.

It's good. I'm glad that you
didn't go.

Oh, no. (LAUGHS)

You got me going now as well.

Oh, man. Once I start,
I can't stop.

Annabel, it's such a, like...

..bitter sweet experience

for me today to be able to...

Sorry.
..design that challenge

and to have to see
one of you go.

Yeah.

It has been so wonderful
getting to know you

and see you flourish
in the kitchen.

(SIGHS)

Thank you.

I actually don't even know
where to start.

Being here has just been
like a dream

that I've had
for a really long time.

And I think only just
in the last few weeks,

I really realised and took some
time to reflect on

kind of how amazing it was

that I was, like, standing
here in this position.

So that's kind of been a real
priceless moment in my life.

And I will treasure this
kitchen,

like, and everything
that comes with it.

Sadly, Annabel, it's time
to say goodbye.

I'm so proud of where I've come.

And I've proved already
to myself

that, like, coming in every day,
learning so much,

putting yourself
under such immense pressure,

I can do this.

At least I won
the women's league.

Yeah. Oh.

I am going to go back to work
as a nurse

because I actually have
been really missing it.

But I am going to then

have a tough conversation
with my boss

and be like,
"Hey, can I drop down my hours

"so that I can also
become a chef?"

And I'm going to be
a nurse-chef. (LAUGHS)

If that's... And if that's
not a thing,

I'm just going to make it
a thing.

BOTH: Give it up for Annabel!
(CHEERING AND APPLAUSE)

I had a bloody ripper time.

I am sad it's over.

But it's just the beginning.

ANNOUNCER: Sunday night
on MasterChef Australia...

The Duchess of Sussex,
Meghan Markle!

It's a fairytale moment...

What is happening?
..for everyone.

I love incredible produce
and farm-to-table.

Really excited for this.

Thank you so much.
Good luck, Aaron.

Like, what is my life?

And one of these
amazing contestants

will get their happy ending

with a spot in the semifinal.

Rubbing my temples

because I can't understand

how this is so good.

Captions by Red Bee Media