Gordon Ramsay Enters A Cooking Challenge | Gordon's Great Escape

After an 1800 kilometer flight I am back in Kuala Lumper for the last day of my Great Malaysia Escape. The executive chef I met at the beginning of my journey entered me into a national

cooking

competition. This will be a very public test. The first one today. at which time I will have the opportunity to bring together all that experience of the week on a single plate. I have faced the fragmented style that has a strong Chinese influence, a strong Indian influence and of course at the center a traditional Malaysian style. very difficult because there are textures heat sour sweetness forget it well the three balances the competition takes place in one of Cal's most prestigious hotels and which is also home to one of the country's leading catering skills today, when your recipe will be taught to the next generation. of professional chefs in 1992 as national chef of the year, yes, I definitely want to come last, but I wouldn't mind winning.

I spent the last week being a sous chef for some of Malaysia's toughest chicks, but today I'm

cooking

my own Malaysian recipes. face to face against five of the best cooks in the country, how are you? Yes, each of them is famous for a different style of Malaysian fusion cuisine. It smells amazing. Wow, looking very closely. Oh yes, thank you. So today you have to prepare the coconut rice. at the same time you can prepare three side dishes today we have fodder for your event and then I will take care of the kitchen operations

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thank you best aunt wait thank you we need to prepare traditional Malaysian coconut rice and three side dishes dishes of our choice I am starting with a dish of Chinese chicken inspired by the Executive Chefs month that I met earlier in the week, so no marinated chicken first is the Chinese influence capita chicken soy sauce Chiqui competent this way just throw the chicken away and let it rest in that sauce of soy that gives it flavor inside, which is good, it is cooked on the bone, so there must be a lot of tuna.

I have noticed that the aunts are paying special attention to a particular dish, when you start cooking the rice. Now, why don't you tell me so early? Okay, I'm surprised everyone is starting to steam rice. There are more than two. Now they have to go and put the rice. It only takes 20 minutes to cook the rice. The rice continues so early. reasons why I can't beat them, join them and about three minutes I'll be putting on my rice, but first I need to start my second course of my version of the traditional Malaysian slow cooked beef rendang that our Nene taught me.

When tossing it, I cut it into cubes so it has a little texture and doesn't get chewed up. At Lee's restaurant, she cut it a little too thin so they would lose that texture. Finally it will be good this break and the coconut rice should be the easiest coconut milk with a little lemongrass, cut the top and break the bottom. I've never used a rice cooker before, but all the aunts are using them. I'm following her example and with just one button I hope for the best, okay, Fandango juice. chickens, well, Weiss is, he's busy, yeah, but I don't see anything like, you know, the Malaysian Asian is doing something Western, why bang bang, let's get down there.

It's much better, exactly how I want you to do it. There are so many things in At that time, it was like breastfeeding five babies at the same time, chicken, meat, rice, but the one thing that should be a piece of cake could turn out to be my downfall, that is, did you wash your eyes, didn't you wash them? and how do you sing before it is? just, uh, automating, you just live off your cook, wait, sir, why is it overcooked? You also put coconut milk in yours, yes, but I think I might have discovered the anti-secret.

She bought a Ferrari of rice cookers. My rice cooks too quickly. and you have another one in case it is defective, but one like that with a digital phone. I don't blame the tools, but you know it was cooked too quickly, it's mushy on the bottom and raw on the top. Thank you so much. you be the fancy one in the rice, get on your knees and don't take any chances now, this time I'm going to hug myself making a backup batch in my flashy new rice cooker with minutes to go. I'm rushing to finish my final dish is an indie inspired dish.

Currie like the vegetarian meal I cooked for the Prime Minister, fried shrimp very quickly and then finished inside the light coconut curry. Now I have to hope these dishes work well together. Five minutes more. I will go. I will go. I have two. minutes to serve this. I am serving my rice wrapped in a banana leaf along with traditional Malaysian side dishes. Malaysia loves their spicy food so I hope this is enough and accompany the rice with my three sides each individual plate numbered so the judges can't tell who cooked what you drop this tray I will hang you upside down by the balls from the Petronas Towers I guess you don't sneeze at the food going to a restaurant full of Kuala Lumpur's top restaurateurs and food critics, but the people who really matter tonight other judges 5 Malaysian chefs from some of the country's top restaurants will judge each of my recipes for their texture and flavor and will expect all the dishes to come together to create a balance of flavors and a harmonious meal, very smooth, not even subtle, but then together we complement each other to find out if I managed to beat the Malay artists in their own game.

Now we have the third prize, number five, which was won by Norma's and the second prize is a big thank you. Wow, I'll take my chances with my family. It's a little fun with the hat for your family. Very well done. Answer number one. Humble question. I want to come back next year to take your crown. Aunt. Yes that's fine. A week ago. I'd only tried a couple of Malaysian dishes, but I leave with a new understanding of one of the most unusual fusion cuisines in the world and it's quite awkward to begin with because I'm struggling to understand it because I couldn't understand it. that strong Chinese influence and then the Indian influence and then what Malaysia cooks them and it was a combination of all three so that's what I've been struggling with and it took me until the end of the week to come to terms with that because when you try it for the first time Wow, the penny drops, you think Jesus, that's extraordinary, stay close to your aunt because that's better civilized, incredible.