Original subtitles

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.