[Speaking Chinese]
[KF Seetoh] This is beef that.... [Chef Steve Jilleba] No, that's lamb. So, the only difference, right now, we're seeing is that spicy spice mixture.
[KF Seetoh] Yeah, just a wee bit different than what we tasted earlier.
How do you like your beef? Medium Rare.
[Chef Steve Jilleba] Tender. And I know it will be. [KF Seetoh] Tender. (laughs)
[KF Seetoh] Gorgeously tender.
[KF Seetoh] They need ten minutes of it....
[KF Seetoh] You want the flavor of the bean paste to go really, really..... [Chef Steve Jilleba] And the spices to open up and so on?
[KF Seetoh] Open up. Totally inside.
[KF Seetoh] They only use the front legs and the ribs. [Chef Steve Jilleba] The forequarter. Yeah. Forequarter.
[Speaking Chinese]
[Ambient kitchen noise]
[KF Seetoh] So, that pack of spices comes after they skim it. [Chef Steve Jilleba] After they skim it all.
[KF Seetoh] Then, they put it. So the flavor is cleaner.
So, now they let it, you know, go for four hours.
So, here's what I want to ask you. Is there American-style beef that's similar?
[Chef Steve Jilleba] I mean, as a boil. You do a boiled beef or the French parfait does vegetables and so on it.
It's just simmered beef, so....
The difference is to get that starter.
That taking yesterday's stock and then replenishing it
and redoing it and so on. So, that's gonna be pushing a lot of flavor.
[KF Seetoh] Hygiene laws, too! (laughs)
[Chef Steve Jilleba] Well, if they're keeping it hot. If they're keeping it hot all the time, it's....
That stays on top so it doesn't.... It weighs it down, so it doesn't pop up.
[Ambient kitchen noise]
[KF Seetoh] Ah ha ha, so.....
[Ambient kitchen noise]
[Chef Steve Jilleba] So, they're just going thyme only.
They're not doing, you know — and I mean normally we'd, like, test it with the fork or something, make sure it's.....
[Chef Steve Jilleba] Just thyme only. [KF Seetoh] It's just thyme only.
[Speaking Chinese]
[KF Seetoh] Because the supplies of the meats are consistent — they only come from one supplier, all these as well....
So, over the last, I think, at least the last hundred years, hundred — two hundred years, they.... [unintelligible]
They've been around for two hundred years.
Oooooo. So, this oiling the surface of the meat and and let's sit on this....
So, they let all the oil get in.
[KF Seetoh] So, they let rest for awhile, and then it goes in, and it's tomorrow's food. [Chef Steve Jilleba] And they chill it.
[Ambient kitchen noise]
[KF Seetoh] So, traditionally they'll let the meat sit overnight in the fridge and he'll dry it.
[Speaking Chinese over loud kitchen fans]
It's fried on its own. And no batter. Nothing.
Lamb and beef.
[Loud kitchen fans]
[Chef Steve Jilleba] That goes pretty quick. [KF Seetoh] Yeah.
[Chef Steve Jilleba] I guess, the good thing is also now, you get this great crispiness out of it.
[...]
[KF Seetoh] I can see the crispiness.
And the heat doesn't really go inside and attack the soft meats inside.
It's kinda lean.
Whoa.
[Ambient kitchen noise/speaking Chinese]
[Chef Steve Jilleba] A bone in there somewhere.
[Ambient kitchen fans]
[KF Seetoh] Hot.
[Ambient kitchen fans]
[KF Seetoh] The gaminess is gone.
[Chef Steve Jilleba] You get the spices. [KF Seetoh] You get the spices.
[KF Seetoh] The bean paste and the sea salts. Or the rough sea salts.
So, I mean that was a [....] So, all the other trimming.... So, that they box it off, they....
[Chef Steve Jilleba] They trimmed it up a little bit. So, they use it for different.... [KF Seetoh] Yeah.
[KF Seetoh] This is a lean version. I think it's gonna fry like this.
[KF Seetoh] This one will have a lot of marbling in there. Aw, look at that. [Chef Steve Jilleba] A lot of fat.
[KF Seetoh] That is.... Wow.
[Loud Kitchen fan]
Aw, this comes with the fat!
[Chef Steve Jilleba] Something that's better for us, then. [KF Seetoh] For you and me.
[Ambient kitchen fan]
Aha. So, this comes with all the fat.
So, technically, this is what it is. This is the, um....
....pre-thirty year old version. So, this is the pre-thirty year old version. This is a post 15.
[Ambient kitchen sounds]
[KF Seetoh] Ho, ho, ho!
Wow.
[Speaking Chinese]
It's crispy.
[Chef Steve Jilleba] I'm gonna let it cool off a little bit this time.
[KF Seetoh] For those of you not familiar with the strange languages, this is called sin. (laughs)
[chewing sounds]
[Chef Steve Jilleba] It melts in your....It melts in your mouth.... The fat just melts away.
And then you've got the layer of meat. With the seasoning.
[KF Seetoh] Let me confirm that.
[Chef Steve Jilleba] You want to double check it.
[Chef Steve Jilleba] It's fantastic.
[KF Seetoh claps for the chefs]
Nee hai. (Thank you)