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 their experience across the week together on one plate.

Got to grips with the fragmented style here holds strong Chinese influence.

Strong Indian influence on the course that the court a traditional Malaysian style.

So very tough because it's textures hate sour sweetness.

But I get it all right.

All three balances.

The competition is taking place in one of cable's most prestigious hotels, and that's also home to one of the country's leading Katrine skills.

Today's winning recipe will be taught to the next generation of professional chefs.

My last cooking competition was back in 1992 for National Chef of the Year.

Yeah, I definitely won't come last, but I wouldn't mind winning.

I spent the last week plane sou chef to some of Malaysia's toughest aunties.

Hello, ladies.

Nice to see.

But today I'm cooking my own Malaysian recipes head to head against five of the country's best female cooks.

How are you?

Yeah, finally, they reach famous for a different style of Malaysian fusion cuisine.

That's not amazing what I'm cooking.

I'll be watching very closely.

Thank you.

So you have to prepare a coconut rice at the same time, you can prepare three side dishes.

Today we have four digits for your events and then I will be taking over operations.

May the best ality waiting.

Thank you Way 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 Chefs Month that I met at the beginning of the week.

Marinated chicken vest Is that Chinese Chicken Capitan Soy sauce Chicken coming in from his wife.

Just citadel chicken.

Let it sit in that soy sauce.

Flavors it inside, which is nice.

It's cooked on the bones.

That should be a lot.

I've noticed that the aunties are paying special attention Toe one dish in particular.

You started cooking rice.

Now why so early?

You're not telling me?

Okay.

What?

I'm amazed that anyone starting to steam the rice there's a turnoff.

Asagoe put the rice already.

Take 20 minutes to cook the right gun on that early for a reason.

So can't beat them.

Join them about time.

But first I need to get my second dish.

Started my take on the traditional Malaysian slow cooked beef rang.

Dang, I was taught by on my knee during doing.

I've just cubed it.

So I've got a bit texture and they went right through it.

At Auntie Eileen's restaurant, she sliced.

It will be too thin, so lost that texture on a nice cut that out Now, Dr Rendell.

Right.

Finally, right.

This fragrant coconut rice should be the easy bit coconut milk in some lemongrass.

Slice the tops.

Smash the buttons.

I've never used a rice cooker before.

All the aunties are using them.

I'm following their lead.

First button.

Hope the fucking best.

Okay, Front legs are juicing.

Chickens fined twice his own.

He is busy, but I don't see anything like a Malaysian Asia.

Is he doing something like Bang bang?

Let's come down now that's much.

But that's exactly why I want you to.

There's so many things on the go like breastfeeding.

Five babies at the same time Chicken, beef, rice.

But the one thing that should be a doddle could prove to be my undoing.

That's funny.

That ship Did you wash your rice?

You did wash it.

And how would you sing before?

Is just a automatic.

You just leaving on your plates?

Mine's gone overcoat.

You put the coconut milk in yours as well?

Yes, yes, but I think I might have spotted the anti secret.

She got herself the Ferrari of rice cookers, My rice steamer too quickly.

And you have another one in case that's faulty one like that with a digital front on it.

I'm not blaming the tools, but just, you know, it took too fast, much at the bottom and roll off the top.

Thank you so much.

Now you be the one and stay with down, not taking any chances.

Now, this time I'm going Belt embraces doing a backup batch in my flashy new rice cooker with minutes to go embracing to get finished.

My final dish is an Indian spy from curry.

Like the veggie meal I cooked for the Prime Minister, shrimps fried really quickly and then finished inside like coconut curry.

Now I've got to hope these dishes work together.

Rice.

Five more minutes.

I'll gaga.

I got two minutes to service thing.

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 enough and to go with the rice.

My three side dishes, every plate individually numbered so the judges can't tell who's cook.

What you hope this train.

I'll hang you upside down by a bolt from the sternest house again, Don't sneeze.

Food's going out to a restaurant packed with Kuala Lumpur's leading restaurant tours and food critics.

But the people who really matter tonight other judges.

Five Malaysian chefs from some of the country's leading restaurants.

They will be judging each of my recipes on texture and taste on.

They'll expect all of the issues to come together to create a balance of flavors and a harmonious meal.

Wow, everyone really spicy to somebody.

Okay, okay, okay, Just very very stories, but very mild flavor.

Not subtle.

But then, together with this, perfectly complement each other.

Come on, time to find out if I've managed to beat the Malaysian artist at their own game We now have the touch price.

It's number five, Norma's Ron.

And the second prize goes to the men.

Mr Gordon, Thank thank you very much.

Well, excellent.

Thank you.

Thank you very much.

Is number one Miss Lin secrets?

I I'm a housewife.

I always come for my family.

It's been in love with the hot for your family.

Well done.

Number one.

Come back next year to take your crown Auntie.

Yes, a week ago, I had only ever tried a couple of Malaysian dishes.

But I'm leaving with a new understanding off one of the world's most unusual fusion cuisines.

It is quite often to begin with, because I was starting to get my head around it.

I could understand that strong Chinese influence and then the Indian influence.

And then So what is Malaysian cooking them?

And it 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.

Because when you taste it the first time Wow, penny drops.

You think Jesus is extraordinary?

Stay close to your auntie, because that's what the secret lies fucking amazing.