All language subtitles for masterchef.australia.s18e55.1080p.hevc.x265-megusta_eztvx.to

All right, guys.

Jay, another dollar.

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, it's a path, but Aaron
and Petro.

Three incredibly strong cooks.

But I'm like, nah, block out the noise.
Just block out the boys.

Just block it all out. Just focus on
your own game, girl.

Walking in, it's only Sophia and
Jean-Christophe. Not sure where Andy and

Poe are, but it looks like there's some
unexpected surprises today.

I've got some great news.

Andy won't be joining us today.

Because his wife, Alex, is having their
first baby!

We are so excited!

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 jam phase.

Please welcome...

Poe Liggett!

She looks so professional in her full,
like, jam-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.

We love Poe, but I'm a little scared
about what's under that cloche because

this is my first ever pressure test.

And to do my first one this late in the
competition, this is really scary.

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

What I have under this cloth 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...

Malaysian snack.

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 hits 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 curry
puff or curry puff, kwe lapi

and kwe kochi.

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? Yeah. Come on then.

Oh, wow.

Look at those curry puffs.

They're unreal.

Oh, my God. 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.

This one's really fun.

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 panda.

Every layer.

Yeah.

So when we're little kids, it's like one
of the things that's really delightful

about this, you eat it layer by layer.

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.

Okay.

And then kwekuchi.

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 kwekochi, 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-harping because you're
making all three at the same time.

Three dishes.

Oh, that is an ask. And they actually
look pretty technical.

Oh, I love squid juice.

It's fun, right?

A kway lapis is like a mochi-esque sort
of dessert cake. It's got all these

glutinous flowers 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 colors.

And my sister and I, when we were
younger, used to peel all the layers we

didn't want and eat the ones we did.

So, you know...

It elicits so much memory for me and
nostalgia.

So what are you tasting?

Coconut.

A lot, a lot of coconut. And that
natural pandan flavour.

So that's in the glutinous rice.

And this is banana leaf. You can smell
it. Yeah, yeah.

Kwe Kochi is so fragrant. And I remember
I used to love pulling it apart with my

hands and seeing it stretch and getting
the filling everywhere.

The inside I couldn't care less for when
I was younger. But now I understand that

you get that sweetness, the saltiness,
there's 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.

That's cool.

So let's start with the kwekoti.

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 that,

that.

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

OK, now I'm going to show you the
pleasing on the curry puff.

So you seal it first and then you have
to use your thumb.

Oh! And it's kind of a sideways thing.
Like, you use that side.

Yeah. A lot of people go like this and
you get a...

Very dodgy pleat.

Okay?

Wow. I think everything looks good.

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 reminiscent of my papa.

Yeah.

I wish I learned all this when she was
still around, you know. That's right,

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 dexterous or into cooking back

then. I was 15.

Yeah, it's very, very nostalgic for me.

No matter what happens, you're going to
gain something today.

All right, you'll have three hours and
15 minutes to recreate Poe's Malaysian

snacks in both look and taste.

The recipe and all the ingredients are
at your benches.

The cook, whose dishes resemble pose,
will be leaving the competition.

Your time starts now.

Vinny, you want to start? Yes, please.

Are you ready?

Straight up.

Thank you.

Enjoy that, Vinnie. You earned it.

This is all very unfamiliar territory
for me.

Never cooked with a lot of these
ingredients, never cooked with a lot of

these techniques.

But I went really well in the last
pressure test, so I was hoping that

would give me momentum to go into this
one.

So my strategy is... Measure twice, cut
once. Read the recipe.

It's a 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,
stress, and following that recipe.

You all right, Petro? Yeah, mate. I'm
going to lock in.

I think the only way I can survive is
working as quickly as I can.

Poe's Malaysian snacks were absolutely
delicious. I love them.

And it's really special for Poe 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.

I do have some special food traditions
with my, yeah, 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 snack
justice.

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

So I need to get my basket onto steam
and then make mixture.

I've only done one pressure test so far,
and that was Sam Azebit's mud crab

salad. So I think there was lots of
elements that I nailed really well, but

I learned 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. Queer lapis.

Quail 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 Poe's quail 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 quail 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 90 grams of each,
I'll be pretty happy.

Come on, guys.

Like making up drugs in a cardiac arrest
at work.

So far, so good. I think, yeah, it's
kind of like arts and crafts.

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

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

I've eaten them plenty, so I know what
they taste like. But the idea of

actually, like, doing it is so special.

There are nine layers in this kueh
lapis.

The 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 kueh 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 kueh lapis. I'm touching it

as I go.

Feeling all right, Ez?

Yeah.

The recipe calls for four and a half
minutes to cook each layer, but what I'm

finding is that it's taking more... I'm
going to start on my order for my curry

puff.

I've mixed my mixture into my clay
lattice.

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 little

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 precision is so

important when it comes to a pressure
test.

Yellow.

I've just finished re-pouring my bowl.

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 paste a
bit.

I've got blue.

I've got purple.

I got pandan.

I got yellow.

I got orange and red.

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.

I'm starting to freak out. I don't know
what's happened. I don't know which

colour I'm missing.

You should have nine. You should have
nine balls. I don't know why I've got

eight. I think I... Are you missing the
pink? You've got a white and you're

missing a pink.

You've had 45 minutes. You have two and
a half hours to go.

Come on, guys.

Honestly, not sure what I've done.

I'm not sure what I've done.

Is your cake in, Castor? Yeah.

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 gonna have to ditch one of them
so I can get all the other colors in.

I've got no option and I've just got to
make it up with my other elements.

I need to stain that first layer for my
play 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.

All right, let's go.

Bully off, you big deer.

Poe, you've been watching these guys
like a hawk. What's happening out there?

Very, very interesting.

So I'm going to talk about Petko first.

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

So with a queer lappist, there's meant
to be nine bowls and he's missed one

layer. If you want to survive this, you
cannot put a foot wrong anywhere else.

Casper. Casper's 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 Annabelle is smooth sailing.

They're both onto 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
gotten into the flow a little bit and

I'm having fun.

Cooking that for four and a half minutes
and then we're just doing that for each

colour. Looks good, Annabelle.

Green.

Between my quail 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. Just got these,

like, fat dough and a water dough, and
then you get them together and you

spiral them.

Hopefully I can do that. Two.

The curry puff dough is made up of an
oil dough and a water dough.

And I remember when I was eating post
curry puff, like you could see it was

like the eye of the, 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. I didn't say the word snail in
the recipe, but that's what it looks

like to me.

I'm getting on to my curry puff filling
now.

Hi, Annabelle. Hello, Poe. How are you
going? Are you having fun?

I'm having fun.

I got a little, like, especially all the
colours. I'm like, yay!

Do you think your practice pants remind
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.

You're, like, 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 this. 100%. I like that. I
like that.

All right. 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. Let's take this all away.

Only a little bit more.

Not quite set.

That's it, Aaron. Come on.

Very good.

Thanks, Bella.

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

Come on, guys.

All right, let's go, mate.

I finally got one of the snacks done,
the kway 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.

Post-filling was unbelievably fragrant
and uniform.

I'm trying to emulate that so that I
don't burst through the wrap-up.

Guys, you really need to motor on.

You really need to be on to prepping
your curry puff filling by now.

Come on, Annabelle. Come on, guys. Just
keep pushing.

Come on.

Quicker. Faster.

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 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 is a
cool down. I've got to fill it, try it.

Still a lot to do.

Thank you for everything.

What's wrong with it?

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

Now I've got my curry puff oil dough
resting. Now I'm getting on to 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 patch up
because I did fall behind at the start.

Done.

I wouldn't say I'm behind behind yet,
but I'm feeling like time is catching

up.

I've got my prolapus 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 multitasking everywhere.

What's that, Casper?

The jarring between my koi lapis and
these two does is proving to be a little

bit complicated.

You all right, Cass?

Maybe a bit too wet.

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.

Are you all right?

I've 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 put it in the jug, and I probably

had way more than 100ml, so I just
poured it in. It feels like way too wet.

I'm 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.

Come on,

guys, you've got to keep going.

Not long left.

My curry puff dough's done. My curry
puff filling's done.

And now I need to assemble the curry
puff.

Okay.

Don't worry about it.

You're good. 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
whirly 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 Poe had on

her. We'll see how this goes.

Thank you, Auntie Poe. Good job.

Leading the curry puffs, I feel as
though some sort of instinct kicked 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 catch up a little
bit in if I can get this done. Doing

some multitasking.

There's a spiral in the pastry, that's a
good thing. I'm pretty happy with that.

I'm up to the kway kochi stuffing.

Another kway.

Kway kochi is so...

Fragrant and I remember Beautiful
texture because you get that like

sweetness the saltiness There's like the
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

Palm sugar coconut cream the desiccated
coconut as well Cook that out

and then inside the dough for my
kwekkochi potato and water So when it

comes to the dough I've eaten it. It's a
very familiar dough. It's one of those

rice dumplings that's really chewy, you
know, having a lot of Asian dessert.

You have to steam cubed sweet potato.

Then you have to blitz up pandan in
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.

of a rhythm i did have a you know a bit
of a step back at the start but i got my

white lava steady now i need to get on
to my clay coaches it is time to

multitask nice petro keep going to make
my quake watch it i'm skimming over that

recipe i'm taking in as much as i need
to and then hopefully i can use my

instincts flavor wise and even texture
wise with the dough but i've never made

anything like it

My kochi 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.

Have you made any yet?

Some of you? 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 multitasking three
things. My curry puffs, my koi kochi

filling and my koi kochi dough.

Yeah, definitely multicasting, but now
my koi koshi ceiling is coming off.

Like, it's looking pretty good.

And then one curry puff left to do, and
then I'll get started on frying my curry

puffs.

Guys, push!

You don't want to be the one that goes
home!

My curry pasta in the oil, I'm happy. I
know how to fry things, so I'm just

going to leave them there.

And the dough for my kwekkochi.

It's the right texture. It's like this
squishy, but like fun, sort of like it's

green. And, 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 in the banana leaf, hoping that

I can fold it perfectly.

Let's do 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
pose.

Duh, 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 kwekotchi
filling.

But my clay kochi dough that encases
that beautiful coconut filling 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's just not working.

It's, like, not changing. I've been
doing this for ages.

Take a deep breath.

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, Annabelle.

Spit 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.

All right, Annabelle, just work with
what you've got, yeah?

I'm freaking out because Casper and
Annabelle still have so much, like,

experimenting to do when they're folding
those banana leaves.

And they need at least ten minutes to
cook.

Okay, yeah, so that leaves them, what,
all of three or four minutes.

Could you do it?

I could do it. Okay, 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.

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 kwekuchi for.

Come on, Annabelle. Faster.

It's definitely really hard to watch.

There's really not much time left, and
Casper and Annabelle still don't have

their kwekuchis in the steamer.

These need time to cook, and they don't
have their kwekuchi wrapped.

Come on, guys, let's go.

Spit 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.

Time's almost up. I'm feeling really
stressed.

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

If these kwekotchi don't have enough
time to cook, they might actually be

undercooked.

I'm going to be going.

Go on, guys. Push, push.

I know that these quay coches 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 quay lapis cut

and arranged on the plate.

Oh, 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.

Keep pushing.

Last fight.

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.

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

Not long left. Just get it out.

Make sure it gets on the plate.

Taking my curry puffs out, I think they
look beautiful. They're golden.

So now I need to tip the koi lapis out
of the tray and start cutting it into

this beautiful diamond shape.

Post koi 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 three and a half centimeter

diagonally to make it look...

I get my kueh 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 kueh kochi 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. Come on, guys.

Let's go.

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 quay lapis.

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

I know my quay lapis has major flaws.

And even though my quay cochi 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.

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 pasta.

But I realise my layers are separated on
my curry pasta.

I just hope it's held together enough so
that the filling isn't ruined.

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

I want to give these kwekotchi as long
to cook as possible, so I'm waiting for

the countdown before I even take them
out.

One minute to go!

Oh, my God.

Oh, my God. So I've got my curry puffs
on the plate and my kwe lapis. I'm

trying to arrange, I'm trying to get
these diamonds cut as neatly as

possible.

God.

It definitely doesn't look like poe's.

Sort of looks like defined layers.

Come on, Annabelle, don't forget.

And you're draining things.

Okay, okay, okay. I need to pull my
kwekotchi out, and I'm just going to

have no idea how it's cooked.

Time's up in ten, nine, eight, seven,
six,

five, 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, but I 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.

They wanted to try and make it till
finals week, but I have a feeling my

time might be over.

I feel like that's right.

I made 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.

Hi, Petra. How are you?

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. Thank you, Petra. Good
luck. Thanks, Petra.

On looks alone, I think this is quite
rough.

The Queco tea are all in different
shapes.

There's a layer missing out of the queer
lapis, and also it's been cut quite

haphazardly.

I think the curry puff was promising,
though.

I'm looking forward to tasting those.

Let's unwrap these bad boys.

My favorite 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, kwe ko chi, shape was not great,
but really tasty filling and

really good dough.

Kwe 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.

Visually, we can see clearly there is a
little bit of differences to your

beautiful mirror display.

What attracts me the most is the
kwekushi.

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.

Quite anxious about bringing the dish in
today to be judged because it being a

Malaysian challenge, you know, being
from a heritage, you know, honestly, I'd

be embarrassed for myself if I went home
on a Malaysian challenge.

I want to make Po proud, my mum and my
grandma. I want to make them proud to

show that I could do this. I really did
it well.

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.

Honestly, for me, I'm like, this is
priceless heritage.

By the way, I've won a lot in this
competition, and I really don't want to

go home, but if that's the case today,
I'm really happy that I got to learn

this.

Thank you, Aaron. We're going to taste a
dish.

Thank you. Thank you, Aaron.

Well, what do you reckon, guys?

Pretty good.

Pretty good. Look at this. Look how
tight those are. Yeah. They're perfectly

triangular.

Look at this.

Ooh, satisfying.

Perfect layers.

Yep.

I think Aaron's done a fantastic job.

Here's Que 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.

Que Cochi 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's beautiful.

I really enjoyed peeling the perfect
triangular package of that banana leaf

wrapped around this lovely dough of the
kwekkochi 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 have been so
successful.

I think that boy is going to go very
far.

Good luck, Annabelle.

I'm feeling lots of different emotions.

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

I know that that quake hot sheet is
going to be inconsistently and

undercooled. Like, it was in the steamer
for five minutes.

Hi, Annabelle. 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 with that might
be a possibility.

Annabelle, 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 kwekotchi, 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, Annabelle, we're going to test
your food. Thank you so much.

Thank you, Annabelle. Thank you. All the
best.

Thank you.

I think Annabelle's done a very
reasonable job.

I think the curry puffs look beautiful.

Let's have a look at the quick achieve.

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

She had the lead time in Demo.

No, that's... That's fine.

That's completely under, isn't it?

Like, it's a big chunk of under. Yeah.

There are some obvious flaws with
Annabelle's snacks. The most glaringly

obvious one for me is the kuekochi. 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 Cuellapis, 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.

Spirulva pastry is absolutely, for me,
phenomenal.

It's very well fried.

The filling 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. So great curry puff, but both
the kuehs are definitely very flawed.

The inconsistency worries me. I'm
worried. I'm worried for Annabelle.

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 koi kochi and how my layers are

separated on my curry puff.

Casper, how was that pressure test for
you? Are you pleased with the result?

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. 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.

In terms of elimination, when you could
go, it's just missing that last week.

It would be a tough pill to swallow.

Thank you, Kasper. We're going to take
now. Thanks, Kasper.

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
curry lapis. The layers are peeling off

really well.

On appearances, the curry puff looked
great.

But on closer inspection, a lot of that
lamination has come apart and a lot of

oils 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 curry

lapis. When it comes to the kuekochi,
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 kuekochi dough was maybe a
touch understeamed on the... What is the

bottom of yours? Just a little bit
understeamed, just a touch.

Yours isn't as bad.

In all, it's tasty.

I love the coconut filling.

It's not too sweet.

This lovely equinox lapis.

I think it'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 their

recipes. And I think no matter what
happens today, you absolutely all did

justice to my Malaysian side.

Put your hands together for Po Ling
Biao.

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.

Annabelle, you showed excellent
technique on the curry puff.

However, the layers of your kwe lapis
were undercooked and pasty.

And the dough in all your kwe kochi was
cooked inconsistently.

Casper, you did a great job on the curry
like this.

But your kwekkochi 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 error.

I'm sorry to say that was you.

Annabelle.

Unfortunately, your time in the
competition has come to an end.

Oh, no.

You've got me going now.

Oh, man.

I can't stop.

Annabelle, it's such a, like, bitter,
sweet

experience for me today to be able to
design

that challenge and to have to see one of
you go.

It has been so wonderful getting to know
you and see you flourish in the kitchen.

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... It'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, Annabelle, 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.

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?

And if that's not a thing, I'm just
going to make it a thing. Give it up for

Anna!

I had a bloody ripper time.

I am sad it's over.

But it's just the beginning.

Sunday night on MasterChef Australia.

The Duchess of Sassejo, Meghan Markle!

It's a fairytale moment.

What is happening?

For everyone.

I love incredible produce and
farm-to-table.

I'm really excited for this. Thank you
so much. Good luck, Erin.

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.