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GORDON, VOICEOVER:
I'm on a great escape.
***! I'm pumping the brakes.
GORDON, VOICEOVER:
I'm getting away from it all.
How are you?
GORDON, VOICEOVER: And I'm back to
doing what I love best.
MAN: The fried spider.
GORDON: I've been cooking now
for 25 years,
and I still get so excited
about being taught something
unique, something new.
GORDON, VOICEOVER: This time on
my culinary adventure,
I'm country-hopping
around South-East Asia,
home to some of the world's
best cuisines.
That is amazing.
GORDON, VOICEOVER: But it's way
off my gastronomic map.
It's like a little white
moustache.
Woven bird spit.
GORDON, VOICEOVER: Next stop,
Malaysia,
where there's a dish
for every taste.
A bull's ***?
WOMAN: Yeah!
GORDON, VOICEOVER: The women
wield the power in the kitchen.
This is my clitoria bush.
(Laughs) Oh, gee!
JEREMY, VOICEOVER:
And the prime minister
puts my Malaysian cooking
to the test.
Please enjoy.
Thank you.
Absolute pleasure.
Thank you very much indeed.
GORDON, VOICEOVER: I've just
arrived in Malaysia.
First time in Malaysia.
Yeah,
really happy.
Place is amazing.
More modern than I expected.
GORDON, VOICEOVER: I'm in Penang,
where I'm starting
my culinary mystery tour
to master the art
of Malaysian cooking,
and I've got a hell of a lot
to learn.
What do I know about Malaysian
cuisine? Three dishes.
Satay, the most prominent.
Rendang, and laksa.
That's it.
GORDON, VOICEOVER: My home for
the week has been a destination
for Chinese and Indian immigrants
for hundreds of years.
It's a melting pot
of people and food,
and so Asian fusion
is the order of the day.
I'm always excited,
not just learning new cuisine,
GORDON, VOICEOVER: To set me off
on my trip,
I've got a dinner date in Penang.
Thank you.
GORDON, VOICEOVER: With one of the
country's top chefs, Audee Cheah.
Audee!
Hi!
GORDON, VOICEOVER:
Audee's been cooking
in Malaysian top restaurants
for 20 years.
Good to see you.
Welcome to Penang.
I'm so happy to be here
in Malaysia.
GORDON, VOICEOVER: Tonight he's
hosting a dinner party at home.
It's a big party tonight.
Uh-huh.
For what?
For a pre-wedding party.
Nice! Who's getting married?
I am getting married.
What's the lucky lady's name?
Her name is Choo Hong.
Choo Hong.
Yes.
You will meet her tonight.
I cannot wait.
The kitchen is behind.
You want to come?
Yes, please.
Have a look?
GORDON, VOICEOVER: I'm expecting
to learn from an executive chef,
but there's a surprise
awaiting me in Audee's kitchen.
This is the chef
behind the kitchen.
Chef.
I thought you were a chef?
This is my mum.
Ah, I'm confused now.
Why aren't
you cooking for your party?
Because all the chefs
in Malaysia,
their favourite chef
is their mum.
So, what kind of things
do you cook at work?
I cook Western, Mediterranean,
Western.
Pastas.
What?!
WOMAN: Pastas, yeah.
Western food?
Yes.
Mediterranean pasta?
Yeah.
(Speaks indistinctly)
I'm here to learn
Malaysian cuisine.
The best person to learn -
from my mum.
You can call her Aunty Cat.
Aunty Cat?
Most of the people
call me Aunty Cat.
Why do they call you 'aunty'?
Well, in Malaysia, everybody
would call an elderly 'aunty'.
Everybody who's elderly
becomes 'aunty'?
Aunty, yeah.
Becomes 'aunty'
GORDON, VOICEOVER: Aunty is
running the kitchen,
and her son is kept firmly
in the background.
What is that? Who is that?
It's me.
That's what?!
Dude, that is not you!
(Laughs) It is me.
That is not you.
You've had it shopped.
(Laughs) No.
No.
'The taste even the chefs love.
'
Who's that on the fridge?
Oh, that's him also.
You want an autograph of that?
No, I don't want it autographed.
Aunty's in charge,
and your face is everywhere.
OK.
So, let's say
GORDON, VOICEOVER: It seems women
may be the inspiration
behind Malaysia's food, so
I'm going to stick with Aunty.
This is my first chance
to taste Malaysian fusion.
She wants to show me
a Chinese-style pork dish.
OK, that's white soy sauce.
Small dash or large dash.
Large dash.
Yes, Aunty.
A little bit more.
OK!
One hour in Malaysia,
I've got my first bollocking.
For me, I like oyster sauce.
Right.
So, we're getting very Chinese-y,
aren't we?
Yeah.
A little bit, little bit.
Marinate it.
So, we marinate that now.
When was the last time
Audee cooked this for you?
I don't like his taste.
So, you don't like his taste?
Yeah.
That's incredible.
And you're
supposed to be an executive chef.
So, now throw everything in.
(Meat sizzles)
Oooh!
That smells amazing.
Right.
This is
Smoked garlic.
We're not gonna peel it or
No.
All that garlic?
Yeah.
Jesus!
I take it we don't kiss
after dinner.
GORDON, VOICEOVER: My introduction
to Malaysia's fusion
has been a surprise.
Chinese ingredients,
and an executive chef
who takes orders from his mum.
Mmm!
GORDON, VOICEOVER: I can't wait
to meet the lady
who's agreed to marry
Penang's pasta king.
Hello.
This is my fiancee Choo Hong.
Hello.
Choo Hong.
Hi.
Wow.
Uh, excuse me.
I mean, amazing.
You lucky man.
I am.
What was it that attracted you first
to Audee? What was it?
Yeah, I believe
His food, or
His food.
(Laughs)
I cook a mean pasta.
Stop mentioning that word 'pasta'
in front of your mother!
That's delicious.
Really good.
It's so tasty.
When he moves out, can I move in?
(Laughter)
We'll charge you rent.
Yeah, I'll pay, trust me.
Just in terms of learning.
I'll teach you.
Promise?
Promise.
GORDON: What's taking place
is a fusion.
They've got a Chinese influence
across the Malaysian style,
but a little bit spicier
than I expected.
But bloody delicious!
I mean, really good.
I think the only way to really
start peeling back these layers
of the authentic Malaysian cooking
is to spend more time
with the ladies, the aunties,
at home, off the beaten track.
Stay out of the restaurants,
stay away from groups of chefs,
and, yeah, spend more time
with the aunties.
GORDON, VOICEOVER:
I'm heading off,
but not before Audee gets
his own back for my pasta gags.
He wants to make sure
I see for myself
how tough Malaysian aunties
can get.
Since we've been talking
about aunties the whole day.
Yes!
There is one competition coming
up in KL, Kuala Lumpur,
with the aunties.
Oh, really? Are they all as good
as your mother?
Some are better.
Yeah, yeah, better.
OK, and what's the idea
of the competition?
It's to cook our national dish.
I love, yeah, competition,
clearly.
You want me to go IN
that competition?
Yes, yes.
Thank you for a real stitch-up!
Thank you! Great!
GORDON, VOICEOVER: Tomorrow my
adventure around Malaysia begins.
Penang, please.
Alright.
GORDON, VOICEOVER: That's if
I survive the night.
Is it safe?
OK, take your seat.
'Take my seat.
' Yeah.
Well, we're not exactly going
to get caught speeding on this.
OK, slow down, slow down.
Wait, wait, wait, watch the bike!
OK, no problem.
Watch out.
How long have you been driving?
Oh, 50 years, sir.
Yes.
From 1959.
What?!
Yes.
Yeah, really.
Careful, careful, careful.
No, no, it's OK.
No, no, worry.
I take my hand.
Yeah, we have to signal.
Oh!
(Car horn beeps)
I can't believe I'm doing this.
GORDON, VOICEOVER: The next day,
and I'm heading out of Penang
with my head full of authentic
Malaysian dishes from last night.
It's a great shame that we don't
know the dishes better
back home in England.
Think of any other international
cuisine,
and you can name, you know,
specialities,
but with Malaysian cooking,
it's almost like a hidden agenda.
Food's exciting.
I mean, there's no two ways about
that, but it's quite complex.
I'm keen to get on now
and search even further.
GORDON, VOICEOVER: I'm flying
or KL to the locals.
It's the capital city,
and it's where I'll find some of
the most adventurous Malaysian
cooking in the country.
But I'm not relying on the food
critics to show me where to go.
I've arranged to meet Malaysia's
answer to The Hairy Bikers.
Morning.
Proper motorbikes.
(Laughs)
Huh? I've got a Harley at home.
Do you?
Yes.
What sort do you have?
A Night Rod.
A Night Rod?
Yeah, I love it.
Weekends, absolutely perfect.
How are you?
Good.
I'm DC.
DC.
Good to see you.
Yeah.
Mila.
Nice to meet you.
Hi, Mila.
How are you?
So, did you build this one?
I built it for a competition
a couple of years ago.
Is this yours?
Oh, yes, it is.
Fantastic.
So good to see
a glamorous chick on a bike.
As much as we love bikes,
we look for food all the time.
So, we love food and bikes.
So, it's something we call,
'Ride to eat and eat to ride.
'
Foodie Hell's Angels?
Yeah, something like that.
Something like that? Amazing!
After you.
Thank you.
GORDON, VOICEOVER: The bikers
are taking me on the trail
of their favourite foodie pit stops,
and inside the market
there is a legendary dish
that Mila wants me to try.
Torpedo soup?
MILA: Yeah!
So, what is it?
Oh, this is actually soup
especially for men,
and this is how it looks like.
It's the part of the cow.
What the *** is that?
The bull's, uh, manlihood stuff.
A bull's ***?
Yeah! This is what soup torpedo
is all about, yes.
Bull *** soup?
Do you want to try?
This is a bit of a chef's dream
come true.
Yeah, you love it.
No, I'm gonna think
of every *** *** food
critic in the country,
and sort of do to them
what they've been doing to me
for the last ten years.
Yeah, screw them.
So, take this off here, yeah?
Be gentle!
Be gentle, yeah?
(Cleaver thuds)
(Gasps)
Oh, yeah? Well, yeah.
AA Gill.
(Cleaver thuds)
Michael Winner.
Hang on a second.
Usually they chopped it
in smaller portion, yeah.
That's a bit too long.
(Cleaver thuds)
Giles Coren.
So, small, right?
Yes.
Are you having fun?
Matthew Norman.
Yeah, it's been a long time,
trust me.
Matthew Norman.
Honestly, men wouldn't eat this
thinking it's gonna make
their widget grow bigger.
Apparently it's not just
the size.
It makes you stronger,
last longer.
That's the reason
why they come here.
*** in the bowl?
Yeah.
A few little extra bits for you,
Mila, OK?
GORDON, VOICEOVER:
Mila's favourite soup
is flavoured with spices
like cloves and cinnamon,
but there's no getting away
from the main ingredient.
Here goes.
Here we go.
Cheers.
Cheers.
Don't choke on the skin.
(Laughs)
Yeah, ride to eat? Let's go.
There you go.
MAN: Quite spicy.
Very spicy.
Mila, come on.
The soup's nice, but it's the
crunchy bit in the middle.
Like gristle, and then
I'm crossing my legs,
because I'm, like, cringing
between my ball bag and my bull
***, because I'm like
Yeah, muscly, gristly,
and very chewy.
Almost like sort of an ox tail,
but with a soft bone inside.
Not good, and the size of them?
Jesus Christ, huh? Huge!
GORDON, VOICEOVER: For our next
stop, the bikers have promised
to take me somewhere
a little tastier.
Not too fast, please.
GORDON, VOICEOVER: But if they eat
bull's *** for lunch,
Lord knows what
we'll be getting for dinner.
Let's go, baby!
Whoo-hoo!
We're leaving the skyscrapers
of Kuala Lumpur behind
and riding an hour out of the city
in search of pure Malay food.
The bikers are taking me
to their favourite traditional
Malaysian mecca -
a roadside restaurant in the
sleeping state of Negeri Sembilan.
Whoo! That was amazing.
That was nice.
Very cool.
OK, so, what kind of place
is this?
OK, this is where you're gonna
eat real Malay Malaysian food.
Really proper Malay?
Proper, yes.
GORDON, VOICEOVER: The restaurant
is typical
of Negeri Sembilan's
traditional heritage.
Fewer immigrants
from India and China
means the food is pure Malay.
So, that is one dish
I recognise instantly - satay.
There's beef.
OK.
And this is chicken.
That's delicious.
That's very
good.
My God, what a difference.
That's the flavour we don't get,
that nice smoky,
charcoaled flavour.
GORDON, VOICEOVER: This restaurant
has got another aunty in charge,
and this one's got a temper
as fiery as her barbecue.
Hello.
Hello!
What would you like to have
for lunch?
Our regular,
especially the rendang.
OK.
I'd love, if you don't mind,
just for ten minutes,
to be shown how to make
the rendang.
Can I join you?
Certainly, if you don't mind me
telling you what to do.
No, that's fine.
I'm used to that.
Right.
What an amazing little place.
And that is a rib eye?
Yeah.
OK.
GORDON, VOICEOVER: Aunt Aini's
beef rendang
is a classic Malay dish,
and I want to get my hands on it.
And where's the recipe from?
The recipe is from my mother.
Really?
And if you ask me, 'Aini, how
much onion do you put inside?'
and I'll say, 'Aga-aga.
'
'What's aga-aga?' 'Aga-aga'
is, like, 'up to you', you know?
They'll be asking me,
'How much this? How much this?'
'I don't know! You just aga-aga!'
Aga-aga I know! I can see you
don't like giving anything away.
Aga-aga.
So
OK, go ahead.
Blend, yes?
Blend!
(Blender whirrs)
(Blender silences)
Oh?
(Blender whirrs)
There we go.
Be patient!
I am, I am.
Come on.
You men are impatient.
Just a moment.
GORDON, VOICEOVER: I'm not used to
getting shoved around like this.
Be gentle.
(Blender whirrs)
Be gentle?
Be gentle.
GORDON, VOICEOVER:
I'm beginning to wish
I was still sitting outside.
Chillies in?
Yes.
Just pour everything.
Yeah, I'm counting in my mind, so
I can write the recipe in my mind.
Oh, bit more, bit more, bit more.
Oh, don't be shy, Gordon.
Just pour the damn thing out.
No, I'm not shy,
but I'm *** myself.
Go ahead, go ahead.
You make me nervous.
Ah.
Take it away.
So, how long
do we fry this off for?
Aga-aga.
You wait.
Aga-aga.
Give me a time,
'cause I'm mentally writing
this down in my mind.
OK, but what we want is nice
and silky.
You wait, you wait.
Just hang on.
I can't tell you how it is.
She's nuts.
I mean, you wouldn't
want to mess with her, would you?
I'm just hoping I don't ***
burn this.
Don't burn my rendang.
No, no, I'm not.
On this side.
Scrape this side, Gordon.
Yes! Yes, yes, yes, yes.
Yeah.
I won't burn it, trust me.
Right now, it's more than
my life's worth.
GORDON, VOICEOVER: Aunt Aini wants
to take a breather outside,
and she's got a glint in her eye.
This is my clitoria bush
over here.
Just stop there for two seconds.
Now, I know you're slightly crazy,
but that is called
a clitoral bush?
Yes.
It is!
I can't help it
if it's called clitoral,
'cause exactly look like one.
Right.
Does your husband ever come
and pick your clitoral bush?
Not here.
Not
(Laughter)
Jesus!
OK, let's go.
We are going to use
this in our rice.
Oh, jeez.
Rice in.
Rice in.
OK, beef rendang.
GORDON, VOICEOVER:
To finish our rendang,
a pot of dry-roasted coconut
and its oil.
And so how much?
You put about three spoons.
Thank you.
And it will dry up the rendang.
We're coming to the end
of the dish,
and you've started to give me
the recipe.
That gives it a really nice sort
of nutty
I'm getting soft on you, Gordon.
You're getting soft on me.
That's because you let me
touch your bush.
Well, I suppose you did.
Yeah.
Mmm.
Oh, that's lovely.
That's very nice.
Not too bad, is it?
I thought it was gonna be bluer.
Excellent!
GORDON, VOICEOVER: My hungry biker
buddies are waiting to be fed,
along with Aunt Aini's mum.
I hope she's less demanding
than her daughter.
This is the matriarch
of the family.
Nice to meet you.
She's the best cook around.
So, all whatever recipe I got,
I got from my mother.
Amazing.
Aini, thank you so much for really
opening my eyes up
to proper Malay cooking.
Yes, it's been tough
Thank you so much.
I'm an aga-aga cook.
Yes!
And you are a precise chef.
So, it really messes up my mind
when you ask,
'How much this? How much'
Today
It's all about aga-aga!
I've understood the difference,
and you've really helped open my
eyes up to proper Malay cooking.
Thank you.
Thank you very much for coming.
GORDON, VOICEOVER: One session
in the kitchen with Aini,
and I can see I've got to do more
than simply learn new recipes
if I'm to master
Malaysian cooking.
European-style cooking is ***.
It's got this long list
of ingredients
that's weighed
to the finest detail.
Aga-aga, you know, look and learn.
Watch.
Cook with your eyes.
Can you imagine me walking in
there with a recipe?
'Right, I need five ounces
of ginger,
two tablespoons of star anise.
'
You know,
she'd kick me up the ***.
I boss him around a lot just now,
but he loves it.
Men love to be bossed.
Thank you.
GORDON, VOICEOVER: Fresh from
making Aini's rendang,
I'm heading back to the bright
lights of Kuala Lumpur.
I've been kicked around the
kitchens by Malaysian aunties.
I've tried pure Malay,
Chinese Malay,
but I'm yet to experience
Indian fusion.
So, I'm putting my faith
in a Buddhist temple
famous for its curries.
One in five Malaysians
is a Buddhist,
and tomorrow is Wesak - that's
Buddha's birthday to you and me.
This place is amazing.
Buddha's birthday tomorrow,
so, huge celebration.
GORDON, VOICEOVER: The temple
staff are preparing
a supersized feast,
and I've volunteered to help.
I've been summoned
to see the chief monk,
who wants to make sure
that I'm up to the task
of cooking for a very important
guest of honour.
Welcome to Malaysia.
Good to see you.
Very happy to be here.
Little bit nervous
about 10,000 guests
arriving tomorrow to celebrate.
Tomorrow our Honourable
Prime Minister of Malaysia.
Really?
Yes, he's coming to join with us.
Right.
I hope you'll prepare
one or two desserts for him.
Yes.
And his wife.
Right.
Are you going to prepare
the, like, macaroni or something?
Macaroni?
Or something?
Chief, macaroni? I'm in Malaysia,
not East End of London.
No macaroni and cheese, no.
It would mean so much for me
to cook a Malaysian-style
Indian curry
than to bring
macaroni and cheese over.
Can I give a blessing for you?
Please.
Thank you.
I understand sometimes you get
a little bit angry.
Chief, you don't watch television,
do you?
From here, I can watch.
Oh, you can Oh.
You've heard?
I can watch.
Really? OK.
So, you must not do
any evil thing,
you must try your best
to do good things.
You must try your best
to think good things.
Right.
Don't go to extremes.
OK.
I will give master's advice -
everything in middle path.
Everything middle path.
Middle path.
Nice to meet you.
Thank you.
You try your best
not to get angry.
No.
So, I give you some souvenirs.
You can see my photo.
Ah! See?
(Gordon laughs) Wow.
There.
That's amazing.
I've got a pen like that,
but it's with a nude lady.
You turn it upside down,
her bikini comes down -
but that's an evil thought
and I'll keep that for later.
Excellent.
Chief, pleasure.
The bit that freaked me out
was when he asked me
to cook macaroni and cheese.
*** macaroni and cheese?
For the Prime Minister?
I'll get shot!
(Laughs) Changed my opinion
on Buddhism?
Er, not as yet, no,
although it may be worthwhile
doing it one day
for these little beauties here.
Pens like that
that flag out like that.
I mean, that is just hilarious.
GORDON, VOICEOVER: I want to check
out the kitchen
that I'll be cooking in tomorrow,
and it's run by another aunty.
Mrs Rupa.
How are you?
Fine, thank you.
Nice to see you.
Likewise.
Oh!
(Kisses)
Good to see you.
Oh!
Happy Wesak to you.
Thank you very much indeed.
When did you guys start tonight?
When was it?
About eight o'clock.
Eight o'clock.
And you're gonna be working
throughout the night?
Yes, through the night.
GORDON, VOICEOVER: Mrs Rupa's been
cooking here for 25 years,
and she's used to catering
for big crowds.
So, where's the
where's the big kitchen?
This is the big kitchen.
This is it?!
Yes.
For 10,000 guests.
Yes.
GORDON, VOICEOVER: Because
it's Buddha's birthday,
everything on the menu
has to be vegetarian.
And that's not a prospect
I relish.
Say, 'Yes, you're going
to love it.
'
It's not fantastic,
but it's not bad.
(Laughs)
Oh, my darling.
(Kisses)
GORDON, VOICEOVER:
Maybe the monk's macaroni
wasn't such a bonkers idea
after all.
You've gotta respect
what they're doing, however,
you know, it's vegetarian food,
and it's not the most glamorous
at the best of times,
so gotta make it
into something magical
with the help of Mrs Rupa.
GORDON, VOICEOVER:
I'm midway through
my great escape to Malaysia,
and I've discovered a cuisine
that's one of the most complex
I've ever encountered.
Today it's Buddha's birthday,
and I've been given
the great honour
of cooking a Malaysian-style
vegie curry
for the Prime Minister.
There's gonna be thousands of
people visiting
this temple this morning.
So, in order to get there on time,
they've very kindly given me
a police escort.
GORDON, VOICEOVER: I've had
no time to prepare,
so anything could happen.
I suppose my biggest worry is that
I haven't tested this dish yet.
I'm gonna be cooking on the fly.
Aga-aga.
On the spur of the moment.
That's the danger zone.
GORDON, VOICEOVER: All the
ingredients used
by the temple's army of cooks
are donated,
so I'm going to have to make do
with whatever's left over.
Hello.
(Kisses) Happy anniversary.
Are you good? Did you sleep?
Yes.
Oh, no, no, I didn't sleep.
You didn't sleep at all?
I didn't sleep at all.
And is that the vegetables
they've got left over?
Aubergine, cauliflower, tomatoes.
GORDON, VOICEOVER: Alongside
the leftover veg,
kitchen boss Mrs Rupa's
laid out the dried spices
that form the basis
of all her curries.
Teaspoon of turmeric.
Curry powder, and then red chilli.
Star anise, cinnamon,
and some coriander seeds.
GORDON, VOICEOVER: To give this
curry a Malaysian fusion twist,
I'm adding a good, thick slug
of coconut milk.
It's a hard balance to perfect,
because the Malaysian tradition
has got a strong Indian influence
and a Chinese influence.
So, they've got the spicy,
with the sweetness as well.
So, I'm hoping the tamarind
and the coconut
will sort of help take some of
that heat out of the curry.
GORDON, VOICEOVER: But things are
about to get a lot hotter in here.
The Prime Minister's aides
are in the building,
and they seem worried that I might
be about to poison the PM.
WOMAN: Just we want to make sure
the food is safe.
Safe? Trust me.
Uh
It's safe, definitely.
Yeah.
You'd like to taste it?
No, you will taste it.
Me? Certainly.
It's like the food police.
OK.
Do you like that?
Yeah, very nice.
What about grumpy *** there,
does he like it?
Yeah.
He liked it?
Yeah, very nice.
Mmm.
Thank you.
GORDON, VOICEOVER: I can honestly
say that's a first for me.
Hopefully Mrs Rupa will be more
enthusiastic.
Can I taste it?
Please!
So, the food police have been in.
Yes.
They've had a taste.
Smelling very nice.
Let's hope it tastes very nice.
Oh!
I think a bit more salt.
A bit more salt?
It'll taste better.
Wow.
She's king around here,
so if she says more salt,
it means more salt.
You sure?
Yeah.
Thank God for that! Two seconds,
we'll start plating up!
Mrs Rupa, close your eyes!
Whoo-hoo!
GORDON, VOICEOVER:
With the PM and his wife
in place in the grand hall,
his elite bodyguard is standing by
to take us through.
Up to the top?
WOMAN: Yeah.
Right, who are we serving first -
Prime Minister or the monk?
Monk.
So, let's go.
Lead the way.
Mrs Rupa, when we go in,
I'm gonna give you the tray
and I'll serve it.
MRS RUPA: I'll hold it for you!
Watch the stairs.
GORDON, VOICEOVER: Mrs Rupa's
never met the PM,
so I want her in there with me.
Mrs Rupa?
Coming, coming.
Mrs Rupa!
Coming, coming!
Come on, baby!
I'm coming, I'm coming.
Come on! The Prime Minister's
waiting for us!
Let's go.
Quickly!
Mrs Rupa, let's go, baby.
Alright, Gordon.
Hi.
Good afternoon.
Sir, ladies and gentlemen,
welcome.
Prime Minister, absolute pleasure.
Really good to see you.
Yeah, looking forward
to trying your
Madame, absolute pleasure.
Good to see you.
Good to see you.
Thank you very much for cooking.
Chief, good to see you.
This is an Indian-style
Malaysian vegetable curry.
Sir.
Thank you.
Are you happy?
Yes, very, very good.
Thank you.
Excellent.
I'm dying to see what you think.
Yes.
Mmm.
Very good curry.
Are you happy? Best wishes!
Please enjoy.
Thank you.
Thank you very much indeed.
(Puffs) It's crazy out there.
No?
She's happy.
That's the most important.
The prime minister's very happy.
Yeah, I'll be 30 seconds.
Thank you.
I love the way
everyone's pushing around.
No macaroni! No fish and chips!
We're in Malaysia, for God's sake.
Extraordinary.
GORDON, VOICEOVER:
It's been a buzz
cooking for the PM and his wife,
it's yet another Malaysian aunty
who has helped me nail it.
Yes, I'll do that.
(Kisses) Yes?
Alright, take care, my darling.
Congratulations.
Thank you, my darling.
All the best to you!
GORDON, VOICEOVER: Each Malaysian
aunty I've met
has had a unique approach,
and it's given me
much food for thought.
GORDON: A true Malaysian style,
it's built with
lots of complex layers,
and it's hard to get
your head around,
because it could be completely
Indian, yet Malaysian,
or yet it could be completely
Chinese, yet Malaysian,
which is so frustrating,
because Malaysian cooking
at its best is delicious.
GORDON, VOICEOVER:
I've got one more stop
before I pit my new skills
against Malaysia's aunties
in the cooking competition
in Kuala Lumpur.
I'm flying 1,000 miles
to Malaysian Borneo
to get my first taste
of the region's most famous
and extraordinary delicacy.
I feel slightly frustrated
that I've been cooking
for over 20 years,
I've never had a real taste
of a proper bird's nest.
Lots of fake sort of
glass noodle bird's nest soup,
but I can't wait
to really sort of understand
what it tastes of fresh.
GORDON, VOICEOVER: An hour's drive
from the airport,
I'm meeting my guide
to get me to the nests.
Are you good?
Hey.
I am fine.
How about your trip?
It's bloody hot and humid.
GORDON, VOICEOVER: Elen is a
member of the remote Ida'an tribe,
who harvest the nests.
Yeah.
Yeah, thank you.
GORDON, VOICEOVER: Most of
the tribe, including Elen,
have moved away from the area,
returning for the harvest
for a few weeks each year
after the birds
have flown the nest.
For the harvest season,
we come from our first village,
and then we're coming here
to harvest the bird nests.
So, you have two homes?
Yes.
A bit like a lot of people do
in England.
They have one in Central London
and one on the south coast.
Oh, I see.
GORDON, VOICEOVER: Elen's tribe
began flogging nests
to rich Chinese traders
collecting them
from the limestone caves
just outside their village.
Today, Malaysia's exports
of bird's nest to China
are worth ã5 million a year,
and I can't wait to see
what all the fuss is about.
Just hold on the rock.
Incredible how slippy it is.
GORDON, VOICEOVER:
But my journey to the caves
is about to get a lot rougher.
Just step on the rock.
Mm-hm.
Alright.
So
Whoa, ***! Bloody hell.
OK?
What's that smell?
The guano.
Guano? What's 'guano'?
Guano is bat ***.
Bat ***?
Yes.
Oh, my God, look at that in there.
Is that it in there?
Yes.
Look at that.
Do these things taste delicious?
No, I never eat it.
What?
I never eat the bat ***,
the guano.
No! Not the bat ***,
you doughnut.
I'm talking
You're talking
about the bird nest?
The bird's nests, of course!
Oh, I see!
My God, look at this.
It's good.
It's nice.
Bloody hell.
Hello!
GORDON, VOICEOVER: This is turning
into my worst nightmare.
(Bats squeak)
Oh, my God!
Watch out for the bat ***, OK?
Watch out for the bat ***?
Don't open your mouth
while you're looking at
OK, here we go.
We have to crawl
through the tunnel.
***!
Watch me.
This is insane.
I've gone to great extremes for
some fantastic produce before,
but I'm telling you now, I hope
this tastes *** amazing.
GORDON, VOICEOVER: Crawling out of
the tunnel,
we arrived at the 100ft-high cave
at the heart of the rock.
That's crazy.
GORDON, VOICEOVER: And right at
the top,
Elen's mates are walking
the high wire
to collect nests
made from swift saliva.
Has anyone ever fallen?
Just once, yes.
And died?
And died, because he is falling
on the rock.
***!
Up there is your bird nests.
That's it there? My God!
GORDON, VOICEOVER: And now Elen
wants me to have a go
on a ladder made of bamboo.
I hope it can hold 15st.
Jesus.
Elen?
Yes?
Yeah, I can't believe
you're down there.
I'm still here.
And I'm clinging onto
a piece of *** bamboo.
GORDON, VOICEOVER:
I'm beginning to think
no ingredient can be worth this.
It's getting wetter and wetter.
Come on.
***.
Can you see the nests already?
No.
I can't see any nests.
All I can see is bat ***.
***, there's a massive spider
up here as well.
Oh, yes! Bingo.
GORDON, VOICEOVER:
Now I'm up here,
I've got to get my hands on it.
That means taking 'em off
this ladder.
It's so slippy.
Whoa, ***! Bloody hell.
Come on!
Whoa, ***.
It's incredible!
Like a little ball of wool.
OK, into my bag.
My God!
OK, you can come down now.
Jesus! I've never trusted bamboo
so much in my entire life.
A makeshift bamboo ladder.
Yes.
Unbelievable.
At last you made it, man.
Right, let's have a look
at this little baby.
It's like a little white
sort of moustache.
My goodness me!
And so that's the bird's saliva?
Yes, saliva.
With the feathers in there,
do we take the feathers out?
Yeah, we must remove the
feathers.
Mm-hm.
Doesn't look that
appetising, does it?
But there again, nor does a
truffle when it's six foot under.
A lot of people sitting at home
now will be going,
'Eugh, it looks disgusting!'
But I mean, there's got to be
something unique in the flavour,
and think what they go through to
get that there,
that little bit of phlegm,
woven bird's spit.
Jesus Christ.
GORDON, VOICEOVER: The nests are
worth so much to the village
that they don't eat them
themselves.
Come.
Let's go meet my aunty.
Thankfully, like most Malaysians,
Elen's got an aunty,
and she's agreed to show me
bird's nest soup the Chinese way.
How are you?
(Speaks foreign language)
Malaysia's full of
talented aunties.
So, this is the real
bird's nest soup.
Yes.
What have you put in there?
Sugar.
Sugar?
(Speaks foreign language)
With some water.
Just sugar and water?
Yes.
No! And that's it? No chillies?
No, no, no, no.
(Speaks foreign language)
Here we go.
Mmm.
So, how does it taste?
Mmm! It's very sweet.
Would you have this as a dessert?
Dessert, yeah.
May I have some more?
Yes.
Another ten quid's worth
on the spoon.
And it's like a sweet jelly,
like a warm jelly.
I didn't expect it
to be a dessert.
Erm, yeah, different.
I honestly expected a hot, spicy,
seafood soup.
Damn!
To go to that extreme, to endanger
your life to go and get it,
to go and drop it in water
seasoned with sugar.
Doesn't make sense.
GORDON, VOICEOVER: I've had
an extraordinary time here,
but now I need to head back
to the big city.
(Laughs) Oh, it's *** it down.
Yeah.
GORDON, VOICEOVER: Tomorrow
I'm in Kuala Lumpur
for a competition against
Malaysia's best aunty cooks.
That's if I ever make it
out of Borneo.
The boat's filling up with water.
(Laughs) Oh, ***.
(Laughs) It's beautiful.
Elen, we don't need this any more.
*** it!
(Laughter)
Any chance of a skinny latte?
(Laughter)
GORDON, VOICEOVER: After
an 1,800km flight,
I'm back in Kuala Lumpur
for the final day
of my Malaysian great escape.
The executive chef I met
at the beginning of my trip
has entered me into
a national cooking competition.
This will be a very public test.
Today's the first time
when I'll have a chance
to sort of bring all that
experience across the week
together onto one plate.
I've got to grips with
the fragmented style it holds.
Strong Chinese influence,
strong Indian influence,
and of course, at the core
a traditional Malaysian style.
So, very tough,
because there's textures, heat,
sour, sweetness.
Gotta get it all right -
all three balances.
GORDON, VOICEOVER: The
competition's taking place
in one of KL's
most prestigious hotels,
and that's also home
to one of the country's
leading catering schools.
Today's winning recipe
will be taught to the next
generation of professional chefs.
My last cooking competition?
God! It was back in 1992
for National Chef of the Year.
Yeah, I definitely
don't want to come last,
but I wouldn't mind winning.
GORDON, VOICEOVER: I spent
the last week playing sous-chef
to some of Malaysia's
toughest aunties.
Hello, ladies.
Nice to see you.
GORDON, VOICEOVER: But today I'm
cooking my own Malaysian recipes
head-to-head against five of
the countries best female cooks.
How are you? Yeah? So, you're
frying off the onions first?
GORDON, VOICEOVER: They're each
famous for a different style
of Malaysian fusion cuisine.
That's lovely.
That smells amazing.
Oh, what are they?
Pods.
I'm cooking rendang.
Rendang.
Rendang.
Wow.
I'll be watching you very closely.
Oh, yes.
GORDON, VOICEOVER: We've got
three hours to deliver a meal
that represents Malaysia
and all its influences
under the watchful eye
of one of the competition judges.
So, today you have to prepare
the coconut rice.
At the same time, you can prepare
three side dishes.
Today we have four dishes
for your event,
and then I will be take care
for the kitchen operations.
Good luck.
WOMAN: Thank you.
May the best aunty win.
Thank you.
GORDON, VOICEOVER:
We need to prepare
traditional Malaysian coconut rice
and three side dishes
of our choice.
I'm starting with
a Chinese chicken dish
inspired by
the executive chef's mum
that I met
at the beginning of the week.
So, I marinate the chicken first.
This is the Chinese influence
chicken kapitan.
Soy sauce.
Chicken kapitan's on its way.
Seared off the chicken
and let it sit in that soy sauce.
Flavours it inside, which is nice.
It's cooked on the bone, so it
should be more tender.
GORDON, VOICEOVER: I've noticed
that the aunties
are paying special attention
to one dish in particular.
You're starting to cook
your rice now? Why so early?
You're not telling me.
OK.
What I am amazed
is that everyone's starting
to steam their rice.
There's over 2.
5 hours to go and
they're putting their rice on.
It only takes 20 minutes to cook.
The rice is going on
that early for a reason,
so, can't beat them, join them.
In about three minutes time,
I'll be putting my rice on.
GORDON, VOICEOVER:
But first I need
to get my second dish started -
my take on the traditional
Malaysian
slow-cooked beef rendang
I was taught by Aunt Aini.
It's the rendang.
I've just cubed it so it's got
texture when you bite through it.
At Aunty Aini's restaurant,
she sliced it a little bit
too thin, so it lost that texture.
I want a nice, mmm, chunk.
I'll cook that out now.
I want a nice dry rendang.
Alright, finally, *** rice.
GORDON, VOICEOVER: This fragrant
coconut rice
should be the easy bit.
Coconut milk in
and some lemongrass.
Slice the tops
and smash the bottoms.
GORDON, VOICEOVER: I've never used
a rice cooker before,
but all the aunties are using
them - I'm following their lead.
And on.
Push the button
and hope for the *** best.
OK.
Rendang's reducing.
Chicken's fine.
Rice is on.
He is busy.
(Laughs)
But I don't see anything like,
you know, the Malaysian Asian.
Is he doing something,
like, Western?
Right, rendang has come down now.
That's much better.
That's exactly
the way I wanted it.
There's so many things on the go.
It's like breastfeeding five
babies at the same time.
Chicken, beef, rice.
GORDON, VOICEOVER: But the one
thing that should be a doddle
could prove to be my undoing.
That's ***.
That's ***.
Did you wash your rice?
WOMAN: Yes.
You did wash it?
How long did you steam it for?
It's just automatic.
You just leave it on,
it'll cook by itself.
Mine's gone overcooked.
You put
the coconut milk in yours as well?
Yes, yes.
(Laughs)
But I think I might've spotted
the aunties' secret.
She's got herself
the Ferrari of rice cookers.
Excuse me, sir.
MAN: Yes?
My rice steamer
cooked too quickly.
Do you have another one,
in case that's faulty?
I want one like that,
with a digital front on it.
I'm not blaming my tools,
but it's just, you know.
It cooked too fast.
It's mushy
at the bottom and raw at the top.
Thank you very much.
Now you give me the posh one.
*** rice steamer.
Down.
Not taking any chances now.
GORDON, VOICEOVER: This time
I'm going belt and braces,
doing a back-up batch
in my flashy new rice cooker.
With minutes to go,
I'm racing to get finished.
My final dish is
an Indian-inspired prawn curry
like the vegie meal
I cooked for the Prime Minister.
The shrimps fried really quickly,
and then finished inside
the light coconut curry.
Now I've got to hope
these dishes work together.
Rice.
Oh, *** hell.
Five more minutes.
Aga-aga.
I got two minutes to serve this
thing, otherwise I'm ***.
I'm serving my rice
wrapped in a banana leaf,
alongside traditional
Malaysian garnishes.
Malaysians love their food spicy,
so I'm just hoping
that it's spicy enough.
And to go with the rice,
my three side dishes,
every plate individually numbered
so the judges can't tell
who's cooked what.
If you drop this tray,
I'll hang you upside down by your
balls from the Petronas Towers.
Off you go.
Don't sneeze.
GORDON, VOICEOVER: The food's
going out to a restaurant
packed with Kuala Lumpur's leading
restaurateurs and food critics.
But the people who really matter
tonight are the judges -
five Malaysian chefs from some of
the country's leading restaurants.
They'll be judging each of
my recipes on texture and taste,
and they'll expect all of
the dishes to come together
to create a balance of flavours
and a harmonious meal.
So, this is number two.
Wow! That one really spicy.
WOMAN: Which one?
The sambal.
The rice is OK.
Vegetable is OK.
For me, it's not OK.
It has got very, very
No, it's got very mild flavour,
not subtle,
but then together with this,
it complements each other.
I think the first one
is the most complete.
Time to find out if I've managed
to beat the Malaysian aunties
at their own game.
WOMAN: We now have
the third prize.
It's number five.
(Applause)
And the second prize goes
to the man, Mr Gordon Ramsay.
(Applause)
Second? That's amazing!
Thank you very much! Wow!
Excellent!
Thank you very much indeed.
(Applause)
Wow! Thank you very much!
And the winner is number one,
Miss Lian.
Well done, well done, well done!
(Applause)
Whoo-hoo! What was the secret?
I'm a housewife.
I always cook for my family.
It's with love, with the heart,
for your family that I
Nice! Well done!
(Applause)
Number one aunty!
I have one more question.
I'm gonna come back next year
to take your crown, Aunty!
(Laughter)
Yes, OK?
GORDON, VOICEOVER: A week ago,
I had only ever tried a couple
of Malaysian dishes,
but I'm leaving with
a new understanding
of one of the world's most unusual
fusion cuisines.
And it was quite awkward
to begin with,
'cause I was struggling
to get my head around it,
'cause I couldn't understand
that strong Chinese influence,
and then the Indian influence,
and then so what is
Malaysian cooking, then?
And there was a combination
of all three.
So, that's what I've been
struggling with,
and it took me to the end of the
week to come to terms with that.
'Cause when you taste it for the
first time, wow, the penny drops.
You think, 'Jesus, that is
extraordinary.
'
Stay close to your aunty, 'cause
that's where the secret lies.
*** amazing.
There's better than
just pad thai here.
I have a bad reputation
for getting angry.
Inside meditation
would be perfect for you.
This is absolutely *** mental.
(All exclaim)
We promised no secrets.
Can you just say, for me, 'cause
I'm feeling a little bit homesick,
'Ready, steady, cook'?
Ready, steady, cook!
If I'm gonna go down,
I'm gonna go down in style.
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