02x07 - The Sweet Escape

[bunniefuu]

Just simple high tea,

expl*si*n in the mouth high tea.

Is that asking for too much?

- Of course.

- Really?

Be fast, you know? Like, really fast.

I'm gonna break this bowl.

Half No no.

This is the last chance

I have, basically, okay.

- You just bang the tray.

- I thought you were mad.

No no. Almost there.

Oh, no.

I'm a thrill seeker.

If something doesn't scare me

then something is wrong.

Baking is like a science experiment

that scares me

but I'm definitely ready

to mix, cream, and thrill

in the kitchen.

Hi, I'm Diana Danielle.

I am an actor by profession

and I'm a mom of two.

And most of the time

I'm just at home with my kids now.

In a world that's becoming harsher

one must always seek

the sweetness in life.

Sweet thoughts, sweet gestures

and the best of it all, sweet treats.

Never forget to indulge

in the sweetness in life.

After all, the best things in life

are often sweet.

Hi, I'm Chef Edwin. I'm 32 this year.

Practicing professionally

for more than ten years now.

- Hi, Chef.

- Hi, D.

- How are you?

- I'm good.

Why are you here?

Well, of course,

when I have a problem

I'm here, right?

Yes, but we are actually closing.

Please, Chef.

Because I have a problem.

Very first memory I have actually

is cooking for my mom.

It was Mother's Day.

So, I even asked my tuition teacher,

how do you cook a fried rice?

It's always about the love, you know.

- What do you need?

- Okay, so I have two friends

- that are coming for the high tea.

- Okay, two.

You know, they're not

very hard to please.

Just simple high tea, you know?

I mean, they like something sweet,

something savory.

expl*si*n in the mouth high tea.

Is that asking for too much?

- Of course.

- Really?

That's asking too much.

Baking is difficult,

but it's approachable.

It's challenging, and you get

every other piece of it from there.

You need to be the hands.

You gonna guide me, right?

- Sort of, sort of.

- Okay.

- That's the best I can help.

- That sounds fun.

I really just want to have fun.

I normally just bake through like

you know, the easy, just pour,

mix, and put it in the oven.

I call that baking.

Let's see how things

turn out with him.

You need to recommend to me

but I want something

that has macarons in it.

Okay, we'll just do,

like, smoked duck

smoked salmon.

We have a cheesecake verine

we have another one more

glass jar dessert

and macarons.

Okay, let's start.

I'm gonna be the best student, Chef.

- I promise.

- I hope so.

Would I call myself

a good cook or bad cook?

I think I'm a survival-mode cook.

So, I just try to keep everyone alive

at home, you know.

Try to cook a good meal sometimes.

But most of the time,

it's just whatever

that's at the top of my head.

We'll start with the hardest one.

- Macarons.

- Okay.

Help me get some egg whites,

sugar, icing sugar, almond grounds.

D? What's that?

It looks like flour. Is this right?

- This is what you need?

- Yeah, this is correct.

I think you're good.

This is correct, sugar.

Castor sugar.

This is castor sugar.

- Almond grounds.

- Almond

- This is right?

- Yes.

That one you just leave aside.

- Okay.

- Yeah.

Get a big bowl, get a whisk.

Let's start. Egg whites.

Until your muscle is tired

because that's only that I know

you are ready for baking.

I think when I was beating

the egg whites

my whole body went

into, like, total shock.

Just intense from the get-go.

And I've never seen him

so strict with me

so I think this is one of those days

when he's stressed.

I'm gonna break this bowl.

You need to be fast, you know.

Like, really fast.

And do it with love, care.

I'm not going to help you, man.

Oh, my God, I'm here. I'm okay.

You know what?

I gave birth to two babies.

What's whisking?

It's more like that,

that's more like that.

Oh wow, I'm getting the hang of it!

I'm getting the hang of it.

I'll just help you with icing sugar

and almond grounds.

Put in the castor sugar,

just continue.

Faster.

My hand is dying.

Make sure there will be more.

- Hey, don't stop

- I had to.

You can't stop.

Always remember

that baking is from the heart.

That's love.

No, no, you asked for this.

Let's try, I think you're there,

I think you are there, let's try it.

My husband will come and find you.

Show your whisk, show your whisk.

You see, clumps up. Not too bad.

You're there, you're there.

- It's done it's done.

- Done?

Now, I take for granted

just going into the bakery

and just picking

all the things that I love

not really understanding

the amount of effort that they take.

Oh, my God. It's just so hard.

This is really done, okay?

- Oh, my God.

- Okay, put it half No no.

You put the meringue into this.

- Half the meringue, yes.

- Okay.

- Enough. Not too bad, not too bad.

- Yeah.

This is the most important part.

Be a little bit more gentle.

- Oh, gentle.

- Yeah.

Tell me what I'm supposed to get.

You're supposed to get a lava stage.

What's a lava stage?

So you see that the fold?

- What fold?

- That's the one you want.

- You see, you see?

- I only fold clothes.

- Oh, I see it.

- Yeah, like folding your clothes.

You did very well, you know.

So, we're gonna split into three

- so we get three colors, okay?

- Okay.

- Okay.

- Can I mix it?

Yeah.

So, we're gonna do

ondeh-ondeh macarons

and some coconut flakes.

- Help me take the piping bag.

- Okay.

- Do you remember the consistency?

- Yes.

So, is it all the same

for all three of it?

- Right.

- I wouldn't have known.

You let go, soften your hand,

curve it, okay?

Okay, not too bad, not too bad.

Let go your hand, soften.

No.

- How are we gonna sell this?

- We're not.

You are giving this to your friends,

and it's coming up from this bakery.

Okay okay.

I think the piping part

because I did have experience with it

when I was cooking up my skincare.

We had the piping thing

but it's all about timing

and temperature.

I think, like, even if

I was really good at piping

I could easily F it up.

- Soften your hands.

- Soften my hands

- And then twirl it up.

- Twirl it up.

- No, no, not okay?

- Look at this and this.

This way, you get the n*pples.

You don't want this in macarons.

You want to make sure it's flat.

- But it

- No

Oh, don't twirl, don't twirl.

Okay, okay.

Soften your hand, then you swirl.

Soften your hand, then you swirl.

So, I failed four times.

- Yes.

- Yes.

Watch me. Press, stop, turn.

Press, stop, turn.

Soften your hand

and then you twirl it up.

Soften my hand

and then I throw it up.

And then you want to do it

for your friends, right?

You want all your friends to know

that you're doing macarons, right?

You just bang the tray.

Bang the tray like this.

- So all your friends will know it.

- I thought you were mad.

No no. Almost there.

Nine, ten.

Okay, you're done. It's flat.

Even your n*pples have

- Have eradicated.

- So it's not too bad.

We can actually

put this inside the oven.

Help me go and get

some raspberries, some lychee

and help me go and take

the rose lychee buttercream.

So, we make sure that we use

really good quality products

so that we can provide

the best comfort dessert.

It's the quality

that speaks for itself.

So, that's where

we stand ourselves into.

- So, make sure you pair the shells.

- Okay.

- Get some raspberries.

- Okay.

Your kids will love this. Trust me.

- I love this. I'm not sharing.

- Okay.

He's a perfectionist, and he wants

to make everything look really good

because to him,

like, that's his standard.

- No, you must have standards.

- Okay.

- When you're here.

- Okay.

And I respect that.

But at the same time, it ain't fun.

It's not fun.

Perfect.

Not bad.

Make sure you do like this.

- Okay. Not too bad

- Not too bad?

You can't even tell the difference.

- Not too bad.

- Yeah.

Okay, we'll just move on

to Cookie Monster, can we?

- Sure.

- Yeah.

Close the shells.

Look at your shell,

look at your shell.

Oh, my gosh.

- So cute, right?

- Yeah.

They are the cutest thing.

I also have it for you.

Palm sugar sauce from Malacca.

- All right.

- And then we poke it through.

- Right.

- And then we put it together.

- Yeah.

- I love this.

- Okay? This ondeh-ondeh.

- Okay.

You got to be fast, yeah, D.

- I'm done.

- Okay.

Look. Rate it.

Actually, your work, it's not done.

Just put it, throw it in.

- Throw it in?

- Throw it in. Just throw it in.

- Yes, here, you're sticking it.

- Then?

Then just continue.

Not too bad, yeah.

- Not too bad.

- Not bad.

Oh, this is so good.

- You still have a lot more to do.

- Yes, we do.

Make sure you get

the tart dough for me.

- I'm sorry, what? Tart dough.

- The ingredients.

Tart dough, yes.

We are going to do lemon tart.

Taekwondo.

Butter, go in. Salt, go in.

Icing sugar, go in.

Then you run the machine.

Put in the egg, put in the flour.

And then you put in

your almond grounds.

Okay, off the machine.

Okay. Enough.

- I want you to roll it up.

- Okay.

Not too bad, I think I don't need

to teach you this one.

You know why I used

the parchment paper?

Absolutely not.

So that the dough doesn't get stick.

I'm sure your kids will love this.

Trim it off,

like, the extra excess one.

Okay, come, let's go in.

Okay.

- We still have the savory dishes.

- Okay.

- Give me a stove.

- All right.

I'll just double-boil the lemon curd

and then we'll just

start it all off, okay?

- Castor sugar.

- Okay.

My kids and I, we make lemonade

and, you know, and the like

but we don't actually

make it into food.

We stop at drinks.

Put the eggs and sugar in.

I'll cut the lemon for you.

Okay, fine.

It was the easiest part,

if you ask me.

I can do that all day.

Lemon is strong and tangy,

so it's always really nice.

Put in the butter.

You're getting the hang of it so far.

Smells really good, right?

- Lemony, refreshing, tangy.

- Yes, yes.

Imagine it in your mouth.

- Buttery.

- Perfect.

Okay, let's just keep that

in the fridge.

We do cut down our sugars 'cause,

like, that's the market demand.

The most important is actually

using the best ingredient.

Make sure it's fresh

so there's no preservatives.

But desserts are always sweet.

So, we still need

to put that sweetness

into the heart, you know.

- Let me help you to take it out.

- Okay.

I did help you.

I already helped you

to unmold the rings.

Make sure Just help me go

and take the lemon filling.

- Okay?

- Okay. Nice.

Okay, just put it here.

Let's put it inside the piping bag.

Okay.

Just pipe it in.

- Nicely, yeah.

- Nicely.

Obviously, I'm moving

as fast as I can.

But nicely.

Perfect, D.

- Thank you, thank you.

- You're getting the hang of it.

Well, you cannot just, zong,

like that, is it?

Because you put too much, you know?

Maybe you can help me with this.

- Oh, I would love to.

- I'll get some of the decorations.

So, I have

some cream cheese mousse.

- I'll show you two designs.

- Okay, two designs.

I'll do a different design for you.

Then, that yeah.

Oh, my God, swirlies.

Okay, what do I do with the flower?

I'll just put it on, right?

When I was decorating the lemon

with the flower and gold leaf

to me, it reminded me

so much of my daughter.

I know she would really

enjoy that process.

So, I was thinking of my daughter

and how I wish she was there with me.

But at the same time,

she would slow us all down.

So, yeah.

Okay, I'm done.

Okay, what do we do now?

We'll do the cookies

and cream filling

that we did earlier

with the macarons.

D, are you almost done?

- Yes, I think.

- Okay.

After this, you put in

the chocolate biscuit on top.

- Can we put more?

- Yeah, okay.

I'm sure your guests

would love some more.

Macaron that we done just now

- we just put it up.

- Oh, my God.

Don't you think

your guests will love this?

I love it. I'm so proud of myself.

I made some extra

yuzu parfait as well.

I'll take that.

And you take

the high tea middle tier.

- Okay.

- And we're gonna assemble it.

Lovely.

Now we're gonna go for the savory.

We're gonna do a smoked duck.

- With cream cheese.

- Yes.

Just like desserts item.

And then we're gonna do

a smoked duck

with orange chocolate sauce.

Yeah, I was really sus

about the sauce

because there was a lot

of different elements to it

and I just didn't know

what to expect.

Get your hands dirty.

Give me the pan. Fast, yeah, D.

- Oh, look at that. Turn it.

- I'll turn it.

So, meanwhile, you're cooking that,

I'll just slice some dill.

Some cream cheese.

Just a pinch of salt.

- I'll mix that for you.

- Thank you.

Just give it a little bit longer.

And then we slice it, okay?

- Thicker.

- Thicker a bit?

Yeah.

The pan.

I'm gonna use the orange juice.

We are going to deglaze the pan.

So, you cook it with the duck oil.

Yes, so we get some

of that savory, smoky flavor.

So, just now, I help you

to do the cream cheese.

All my hard work

is coming together now.

Faster, yeah, faster.

Yeah, but where's the piping bag?

Look at this, D. Just perfect.

Reduce, just reduce.

- Okay.

- You put in the chocolate.

Don't you think it's a bit weird?

Yeah, my reaction's, like,

how is that gonna work?

Trust me,

it's gonna be perfectly nice

because you get that citrusy

and then you get a little bit

of that bold chocolate flavor

just to get that duck away.

I trust you.

I trust you with my life.

So, just stir this over.

- Stir

- Yes.

Make sure the fire is off.

I'm not convinced, but I trust you.

Yes, so

This is done.

We just keep this aside.

Okay.

Okay, you know,

the only fish I eat is salmon.

Lucky this is in the fridge.

Yes. So, I just

- No Side by side.

- Oh, side by side.

- Yes.

- Like this, better?

Or here better? Placement okay?

All right.

- Stop laughing.

- It will go here, It will go here.

- Okay.

- Oh, you make it like a little

- Yeah, okay.

- Okay.

- And then?

- And then you pipe.

- One line.

- They're fine.

Okay.

I'll show you how to roll it.

I will help you.

Okay, we just roll it,

and we just go over again.

Make sure it's tight.

My kids are going to love this.

- And just roll it.

- Hi.

Yeah. Perfect.

- Perfect.

- Okay?

- D.

- Yes?

- Are you ready?

- No.

- The savory one.

- Yes.

- I'll cut some bread for you.

- Thank you.

So we have it with the smoked duck.

- Can you smell the bread?

- I can smell the bread.

Nice. We just cut it up.

Yes.

One, two, three.

Three smoked ducks.

He started plating everything.

I just put my hand up like that.

I was like, okay, this is your part.

Even if I try, it's just

you wouldn't be happy with it.

Just roll it up.

Look at how chunky it is.

Yeah, it's chunky. We like chunky.

- Do that.

- Okay.

Put it there.

- Okay.

- Yeah.

- You

- Just let me get my spoon

and I'll top up

the chocolate orange sauce.

Trust me, you'll love this.

I trust you.

So, we have savory items

but we also have that dessert element

into this dish, you know?

Can you help me

to take this smoked salmon

the roll that we have done just now?

I'll just clear up

the chopping board.

At least we have half the dish done.

So, we kept this in the fridge

and now we're gonna open it up.

They're so nice and cold.

It's good for your under-eyes also.

- You help me to slice it.

- Okay.

- Is that good?

- Okay, not too bad.

It broke.

We need at least three pieces.

- Okay.

- At least.

This is the last chance

I have, basically, okay.

- No.

- Okay.

Don't worry,

your guests will love this.

A not-so-nice piece of salmon.

It's really quite big, you know?

You said big.

- I cut

- Never mind, it's okay it's okay.

So far, so good, D.

Can you help me take the second one,

which is the dessert tier?

I'll help you bring the tier itself.

Okay.

Okay. Awesome, awesome.

Oh, no.

I hope you can carry everything.

No no.

Before we go, you carry it.

Okay, Chef, I'm gonna leave you

for last touch-ups.

- Okay.

- Okay, I'm just gonna go and say hi.

- Just for you, okay, D?

- Thank you so much.

Thank you.

- Hello.

- Hi.

- Thanks for coming.

- Hello.

I'm Alyssa, and I'm Diana's friend.

Yeah, my name is Najihah.

I'm also, like, D's friend.

- So, this is our evening tea.

- What do we have here?

We have macarons. We have

Well, I have someone

who can explain to you.

I like this one. It's so pretty.

Yeah, let me just put it here.

- This flower.

- I know.

Reminds me of our, like,

flower shop thing.

- Shopping thing.

- Oh, yeah.

Because we love

to go to flower shops.

Okay, so help yourselves.

I want you guys to try

the cookies and cream.

- Okay.

- And maybe the lemon tart.

Everything looks so good.

- And I love how colorful they are.

- Yeah.

- Everything is very colorful.

- Yeah. It's so her, like

'Cause she's, like, a lively person,

so full of colors.

She had to add on, like,

a bit of, like, flowers on top of it.

And when I went to eat it

I was like

Something like that, you know?

Let's take the first bite.

It's so moist.

And it tastes lemon.

- Like real lemon.

- Yeah.

- But not too overpowering.

- True.

The taste is, like,

very surprising to me.

- It just melts in your mouth.

- And it's crunchy.

I mean, the crust is not that hard,

and crunchy, and it balance well.

- It's like cheese or what?

- No, that's coconut.

- Do we have to pinch it?

- Yeah, maybe.

- Chef?

- You made this, or not?

No, I did.

You just inject it in.

You put it back in and you inject it.

- Oh

- Yeah.

Yeah, it's like a little bit

of extra taste.

Sorry, sorry.

Oh, the ondeh-ondeh one,

I tasted that one, right?

It melts in the mouth,

and it's not that sweet.

And they also have, like, something

that you have to inject in.

Palm sugar, I think she said.

So, it was, like, it blends well

with the coconut.

I tasted the raspberry macaron.

Yeah, I like it.

It's, like, sweet but also sour

'cause of the raspberry.

I like that one.

Who's behind these, like, recipes

and who cooked this?

Who's the chef?

Oh, Chef.

- Hi.

- How's everything, girls?

- Guys, this is Chef Edwin, yes.

- Nice meeting you.

- So, he's a friend of mine.

- This is so good. This is so tasty.

You'll be surprised.

I was the assistant

in the kitchen just now.

- What do you mean?

- D was doing everything.

- You gotta be kidding me.

- I'm not joking.

Actually, she always cooks

but not pastry.

She never, like, bakes anything.

Like, only cooks for meals.

Desserts come from the heart,

and that's how it all happened.

You made all of this?

Using these hands? Let me see.

Most of the time as well

she prefers to cook

rather than buy from outside, so

She has passion in cooking

so I said why not, right?

I don't do this, really.

You did really well, you know.

Thank you for helping me.

Thank you.

You guys enjoy yourselves.

I just head up to clean the kitchen

because I'm the assistant today.

We love you.

Okay, thank you.

You should have

like, a pastry party or something

and invite all of us.

- Yeah.

- Weekly.

That would be fun.