A-Z Global Dish Challenge: H | Sorted Food
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- čas přidán 7. 11. 2023
- It’s challenge time! Chef Ben must spin the wheel and cook a dish from a Mystery country! Today’s country begins with H!!
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"you haven't finished step one yet because you haven't cleared out!" I need the Sorted app to tell me this as well, with Ben's voice 😂
SO TRUEEE
Some recipes it tells you to crack on with washing up. Just depends on the recipe
@@user-nw8vn7rn2qtrue but it needs to be more demanding so I listen LOL!
@user-nw8vn7rn2q They were serious as in, notifications instead of written. Some people can't read, for example, they should be "catering" excuse the pun. For everyone 😂
Just let me know when you are cooking and I can berate you step by step…
As a Puerto Rican I screamed all the way with those plantains. Barry was so close. You cut a slit lengthwise, loosen the peel with a spoon and then use your thumbs to peel it all around. With green plantains, cut them into rounds and fry them just a bit to give them some color. Then you can smash them in between the bottom of two plates and fry them all the way until they are golden brown.
Glad I wasn't the only one shouting at the video! :D
Both screaming and laughing at the treatment of those plantains. Never have I ever seen a plantain treated like that.
I immediately went to the comments to see how bad they'd get slammed for how they opened those plantains.
I have never cut a plantain in my life but I've seen it done and the way I cringed and screamed at the way Ben did it before scrolling to the comments to see if others were upset too. I'm so glad I wasn't alone in being upset at the treatment of the plantains
We all thought the same! I'm Spanish so plantains are not part of our cuisine, but I've eaten my weight in tostones 🤤🤤🤤🤤 thanks to my Venezuelan coach, and it was the only thing I could think about
Barry half-assing the julienning and Ben calling him out on it is such a mood haha
EDIT: "Have you got your knife skills badge?" "No" Good thing he didn't otherwise he'd have lost it at that instant haha
All I could think was Jamie chanting "don't get bored, don't get bored."
It's really funny because cutting veg is one of my hyperfocus triggers. I will cut well beyond what I need just because I get stuck into it
Yup, that was a close shave 😅
@@benf6822I suffer from that too!!! I sometimes have cursed some Sidekick recipes cussing on the planning and the timeline only to realise in a moment that I am taking way too long to cut things. Not because I'm bad per say but because I get too focused and perfectionist. 🤣
and neither peeling the plantain right
I watch a lot of these videos and never comment, but as a Haitian girl who's the designated plantain and pikliz maker in my family this was so hard to watch I had to comment. 😢😂
First, whoever told you to put sugar in that pikliz lied to you 😳
Second to cut plantains, slice off the ends, make a shallow cut along the seams and work the peel off. Then cut into 1in rounds, fry, smash them flat, dip in a water, salt, lime mixture and refry until crisp. And you need way more oil.
You're welcome 😊
Love what you guys do! Way to step out of your comfort zone and try new things from around the world. And in all honesty for people who've never even heard of some of these dishes you came so close. I instantly recognized what you were making just from the thumbnail image. Way to go boys!
Ngl I’ve copies this into my wee ‘to cook’ file cause I’ve debated plantain a few times but never picked it up
@@persephonekore7738 you should definitely try them. Hands down my favorite thing to eat 😁
One extra note, when you fry them the first time just make sure they're cooked through before you take them out to smash them. I usually pull one out and squeeze it between my fingers to see if they're soft. If it's still hard when you smash them, they didn't cook long enough. Happy eating 😋
Thank you so much for your tips! Especially on the Plantain :)
@@SortedFood My pleasure 😊
Isn't that dangerous, to dip the plantain in water before frying? In the video, they drained the meat off before adding to the hot oil because steam from the liquid boiling would cause oil to spray everywhere. Adding lime and salt after frying sounds delicious though!
I freaking adore you guys, but the way Ebbers was peeling that green plantain almost had my ancestors roll over in their graves. I almost passed out . lol
Soz about that 😂...... How do you peel a Plantain?
and cut length ways??
@merlinperlo4610 right?? THAT had me yellin 😂
I just got to the end, the plantains are pitiful lol
How do you cut them?
Please spend more time on this series. I’ve been watching for 7 years now and this is one of your best ideas yet
Ben: "People have complained about us adapting the dishes, so we're going to use all the hot peppers this time"
Ben, ten seconds later: "That's too much garlic, we aren't using all that garlic"
🤣
🤣 LOLS
Jamie in a video I watched the other day "Black pepper is spicy"
@@nejitentenlee21How else would you describe the heat from black pepper? Chillies, pepper, mustard, and wasabi are all "hot/spicy" but in different ways and different strengths.
As a Haitian I was smiling (and cringing) all throughout this whole video. I’m so happy y’all got to taste the amazing flavors 😊😊
I literally felt like I won a lottery when you guys got Indonesia for the next challenge! Oh gosh, where to even begin... We have sooooo many great dishes representing all of the many many many different ethnic groups and regions in Indonesia, so your choice is pretty much limitless! Not sure you're gonna find and read this comment, but I'd like to recommend these unique dishes:
- tinutuan from Manado : basically like a savory rice porridge, but I bet you've never tasted a rice porridge like this one
- rawon from East Java : beef soup, blackened with "kluwak", tho not sure how accessible that ingredient is in the west
- pempek kapal selam (kapal selam means submarine) from Palembang : boiled then fried fish ball with egg in the center, served with sweet sour savory spicy shrimpy vinegar sauce
- gulai otak from Padang : beef brain curry/stew! Trust me, it tastes fantastic (if you make it right), or you can make another bonus poker face mind-over-matter episode with this one
- rujak cingur from East Java : kinda like cooked salad with slow cooked beef lips. Yes. Beef lips.
- I can go on and on and on but I'll stop here
I second other comments saying please no more nasi goreng, mie goreng, rendang, sate, etc. Indonesian cuisine is so much more than that. Can't wait for the next episode! Good luck, guys!
WOW! Thanks so much for your awesome suggestions..... this is SUPER HELPFUL! 😀
@@SortedFood Oh WOW! I'm so glad my comment reached you guys. Good luck for the episode! I know it's gonna be awesome as always ❤️
Babi (Pork) or Ayam (Chicken) Rica-Rica will be nice, too
@@SortedFoodWould love to see you try to make Gurame Goreng Kipas. Google images of it, and you'll know why I'm suggesting it.
Soto is a also a quite varied dish. Different regions will have a slightly different take on soto
Indonesia!! Finally!
A few suggestions from me are to make opor ayam, lontong, and sambal goreng kentang as a main course and nastar/leker as snack/dessert. Other good ideas are Soto Sapi, Martabak Manis, or Ayam Kremes. But please try to avoid nasi goreng or rendang (cuz a lot of people already did that lol)
Great ideas, thank you so much for your suggestions!
@@SortedFoodlove your content guys 😊😊😊❤❤❤❤❤
YESSS, opor ayam is so good!
Yes. Make lontong opor. It's a unique way of cooking rice.
@@SortedFoodThere's also Papeda, Otak-Otak, pempek, seruit, serabi, bika ambon, lapa-lapa, sup konro, bingke, lemang, mie gomak, Soto medan, rujak, gado-gado, and ketoprak.
Because we are a country of thousands of islands, we have a lot of different cuisines reflecting our roughly three hundreds different ethnic groups. Even Soto is one of them. Good luck with choosing just one of them as your favorite 'cause all of them are equally delicious.
Also, please avoid making bakso, nasi goreng, rendang, Kari, and gulai. They're too mainstream and can be found almost anywhere around the world.
I started watching this video in tears (not having the best day) but 3.5 minutes in and I’m already smiling. Can always rely on your guys to help cheer me. ❤
Wish You a recovery! God bless You. We all deserve hapiness😊😊😊😊😊😊
We hope your day gets better Alex 🫶
@@SortedFoodExactly! Thanks For the support guys🎉🎉🎉🎉❤❤❤❤
@@SortedFoodcheers guys, just a lot of mad medical stuff going on. Having rare medical issues isn’t fun why no one knows how to treat you and waiting to hear if you have a diagnosis that is far from good. But you guys have made me smile for the first time today. 😊
@@alexdavis5766I've dealt with the medical stress too, and when I've only got the energy to make myself some plain toast, watching these videos brings me so much joy and hope for the cooking I can do when I have good days!!! Stay strong ❤
As a Central American, I'm horrified at the way you guys peeled those green plantains 😂
Barry was so close to getting it right, but you aren't supposed to slice the whole thing in half. Just cut the ends off, slice through the peel a few times from end to end and then peel it off by working your thumb between the peel and the plantain.
I was wondering about that because it looked super awkward. And I kept thinking aren’t you supposed to slice them into medallions to fry them?
@@pjschmid2251 yes, for tostones (which these are) you cut them into big round chunks and then flatten them into thin disks.
But Ben did point out they got the cut wrong on them at the end.
Right? That was almost physically painful! LOL
All of the plantain prep and cooking was painful. There are Carribean immigrants in the UK. With how well plantains travel I assume they are not unheard of in London. How did a chef not have even a clue how to handle them?
ah nice! as someone whos never cooked with plantains before but is defo looking at trying a few dishes that use them and having only really seen them used in these videos, thanks for the proper way to peel them as hats always really been the part thats put me off trying
For indonesian dish maybe you can try making "Ayam Betutu" accompanied with "Sambal Matah," it's a traditional dish from Bali, Indonesia. Or for even more interesting dish, you can try to make "Rawon," a black beef soup, that's if you can find the main ingredients, "kluwek." Excited to see what you guys are going to make!
Oh, rawon looks really interesting, and it says here it's one of the oldest known Javanese dishes, which is even more interesting.
I've treated some Japanese professors with Rawon and they can't believe their eyes.
"What's this soup? Why is it so black?"
Thanks so much for your suggestions!
I second the Rawon suggestion!!! You should really check it out @@SortedFood
My English teacher (she's from the UK), used to call Rawon 'black soup' 😂
Watching these two cook together really reinforces the "Barry and Ben are the best of friends" song. 🥰 They're so comfortable cooking together and their camaraderie is on point! Loved watching them make this dish! 😊🫶
I love this series and I really hope that when you have reached "Z", you will start again (without the countries that you have already "cooked").
or even include them again - there's plenty of dishes left for countries.
LOL, watching Ben slice using the mandolin and no hand guard sent my anxiety levels through the roof 😅
Omg ty I was like pleaseeee safety first
Genuinely loving this series. Would love to see it continue after Z by going back through from A with the countries that have already been represented removed. Thank you to all of you at Sorted Food for the great content. Love it!
the year is 2033 and they have just finished the first set of the alphabet. time to begin anew
Absolutely!!!!
100% agree. This series should go on forever - just take out the countries already covered... or don't. I imagine even those countries have heaps of dishes left to try.
I wish they would stop guessing about how to cook the dish and just follow a recipe
@@TheSongwritingCat they have enough of a recipe to get there
I just figured out why I like the A-Z series. The instructions are much like that old cookbook but the dish is unfamiliar. Its a nice discovery and learning experience for those involved and those watching.
YEAY INDONESIA! I suggest you to explore the east part of Indonesia and find out about papeda and ikan kuah kuning (yellow-soup fish), palubasa, coto makassar, or tinutuan! Or you can also explore the food from Sumatera island such as martabak aceh, sate padang, pempek, and pindang! ❤
"Don't say "yeah, like it's obvious." This is the MOST profound statement Barry has ever said. I am 100% behind him. Who would have thought that frying braised meat was a thing.
im more with ben myself, the thought of doing so does not sound alien to me mainly because my thought process was this "we fry meat before long cooks, but what if you wanted to keep the crust rather than let it get "soggy" well fry after instead"
When I tell you I RAN to the comments when I saw them peeling the plantains 😂😂don’t feel bad boys, I’ve had practice with it and I still find it difficult 😅
“Have you got your knife skills badge”
“No!”
Did I see a faint flicker of relief on Eber’s face when Baz replied?
Indonesia has so many great traditional dishes. I would like to recommend Nasi Kuning Tumpeng with all the side dishes (maybe not really all 🤣 but min. 2 or 3 side dishes). For example with Ayam Goreng Kremes, Tempe Goreng Sambal, Kering Kentang/ Kering Tempe or Telur Balado. It would make a great content in my opinion. Or you can try to make the vegan Sayur Lodeh. It use Jackfruit instead of meat (refering to meat alternative video).
For sweet option you can try to make Martabak Manis (it will be interesting to see, if Ebbers can achieve the 'Sarang'/bubbly surface of Martabak😆).
Oooh, I would recommend one of our staple cuisines here in Indonesia, it's called rawon! Its main flavour comes from 'kluwek', which might be a fun challenge to try and procure or recreate over there.
That sounds like a great dish, thanks so much for the recommendation :)
@@SortedFoodGUYS PLEASE REPLY TO ME🎉🎉🎉🎉🎉❤❤❤❤
@@SortedFoodif you do manage to find it. Rawon is an experience. The juxtaposition of how it looks and how it tastes is very much opposite
Serve with rice for maximum experience
I'm Venezuelan and I love how familiar food from other Caribbean countries feels. This is totally something we'd eat at home.
Same, we call those fried porks “chicharrón” in Colombia and of course patacones/tostones are just as common as well.
The dynamic between Ben and Barry is such a vibe. When they were doing the chopping they were just their own personality with each other I loved it!
barry and ben are the best of friends🎶
Mike: 'Spin again!'
Ben: 'Aaaaaaaarrrrr, what are the chances? There's only two 'spin agains' in the entire wheel.'
There are 14 options on the wheel; the chances are (100/14)*2=14.3%.
You're welcome.
Additionally, there are more than 2 "spin agains".
These sessions with Ben and one of the guys reminds me why after all these years they're still call normals. 😅 enjoyed it guys.
Barry cutting vegetables is me. Ben would be so disappointed. But I love when Barry and Ben are in videos together, cuz Barry loves getting to know new things, whereas Ben loves processing the information, logically decoding it and the learning something new, and so there's always this aha moment for Barry when Ben explains something and it's just the best thing to see his face light up when that happens.
🎶 Barry and Ben are the best of friends 🎶
@@juliagibbs32 😂😂😂 I recently watched one of the older videos where Barry and Ben were paired up against a married couple and they had to compete on who knew each other better and Barry and Ben actually got almost all the answers correct. They only got one wrong and even that was technically correct. They really are the best of friends.
I rarely comment but seeing you guys do my favorite dish of my culture is funny, but seeing Barry mess up the plantains was worrying giving slight Jamie paella vibes. Also the frying of griot was also a preservation method as well in a way. The way we do plantain we form logs cook both sides use a tostada maker and press em makes them crispy and fluffy.
I am almost as happy now as how sad I was as a Hungarian for not spinning out Hungary for this episode, because this dish was totally worth it. That pork looked sooo delicious, I will definitely have to try it. It is great that it has so simple ingredients. Looking forward for something great from Indonesia.
Én is! 😅
I'm only 5:00 in so I'm excited to see how this turns out, but I do a lot of Mexican-inspired carnitas in my Instant Pot (finished with a saute or under the broiler) and I have found that leaving whole citrus in to cook brings out too much bitterness from the pith. Oranges especially because they carry quite a bit. I now take long ribbons off with my peeler, avoiding the pith, and I get all that amazing essential oil without any of the bitterness - much better final product I've found.
They should have taken the zest of the citrus then juice them in order to leave all the sourness out.
@@NeoNekoBoy I think that was intentional. The pithy sourness can help balance fried dishes or hot ones, which depending on your pallet this might qualify as both... I have also seen the rinds pulled out after cooking and julienne, then fried with the meat. It is a nice pop of crunchy flavor if your pickled veggies are a bit soft (like you made it the day or so before instead of a same-day quick-pickle).
Have you got a recipe for instant pot carnitas? Cus that sounds delicious
@@wancrit2317Hello friend! I definitely go with a lot of what's on-hand every time, so it ends up varying. For a base, I use a 2-3 pound boneless pork shoulder and cut it into 2-3 in cubes. I'll remove large fat caps, but you want a lot of marbling. I'll throw in the juice and long ribbons of peel from two naval oranges, one lime, along with paprika, garlic, onion, oregano, salt, black pepper, and a few cinnamon sticks. I'm one of those annoying people who doesn't measure, so I'd say all of this is 'to taste' - but you can be fairly heavy handed. To avoid burn warnings, and depending on how juicy my citrus was, I may add about 1/4 cup of water to help keep the bottom of the pot coated - but the pork will release a lot of moisture so you're only worried about the first 20 minutes or so.
I'll cook that on high pressure for about an hour and a half, then shred and finish off with a cast iron or under the oven broiler to crisp up.
In Indonesia, we blessed so much for many cultures so we have many option for traditional food. But for me, "Tumpeng Nasi Kuning" is very special because we always having that for many celebrations like birthday, etc (p.s. its very worth it for some content👀). But if you want some local household/everyday food, "Sayur Lodeh with Ikan Asin and fried Tempeh" is good choice. Good Luck Lads
Sorted, I just want to thank yall so much! I had always been so nervous to cook the most I did was super basic stuff. But because of yall I have finally gained some confidence! I found yall less then 2 months ago and I have finally cooked a steak and tonight I made Fried rice. Was it perfect hell nah but the pride and self worth I felt as my wife devoured it was beyond this world. Thank you so much for what yall do!
I hope we get to see more of this series. It's so entertaining seeing Ben and the Normals figuring out what to do.
I second the 'Nasi Tumpeng' suggestions - it's a showpiece for birthday and special occasions where yellow rice is shaped into a cone with a few dishes e.g. rendang, fried/grilled chicken, vegetables, sambal, etc. arranged around the rice cone. The VIP or birthday person would start the festivities by cutting across the cone and give the conical tip to someone else.
Regional dishes from islands other than Java, Sumatra, and Bali also deserve their time in the limelight. Some examples are Ayam Woku, Ayam Taliwang, Gohu Ikan, and even more!
So excited for you to make Indonesian food! Indonesia is a vast country with many cultures, so embrace the diversity and hope you have fun!
I do love that you did full commit to the Haitian experience of preparing and tasting and savoring the food as you go😊😊😊🥰
You guys deserve so much credit for being able to so closely recreate a dish that's totally foreign to you! Props to Ben to be able to employ so much his past training in a new setting.
5:59 i can hear my Puertorican mom saying “ Que carajo está haciendo”😂
If you cut the plantains on the bias into coin slices with the skin on, the skin comes off much easier!
Great tip, thank you!
@@SortedFood🎉🎉🎉🎉🎉❤❤❤❤
This is my favourite video you have done in a long time. The energy between Ben and Barry was just right; I loved their light banter while doing mundane tasks. I needed such a pleasant video today, I appreciate what you guys do!💜
3:11 Ebbers add a generous ammount of spice
"Might regret that later" of course you will ebbers, you always do😂😂😂😂🔥🔥🔥🔥🔥
i been missing fried plantains since i moved back to Denmark from Costa Rica almost 20 years ago now. Brought back so many good memories.
I'm currently kinda hoping that Barry DIDN'T win the Sous Chef title, cuz at this point I'd be taking it away, what with his shoddy knife skills, AND ATTITUDE TOWARDS HIS ATTROCITIES XD
As an Indonesia, i really recommend Opor Ayam, Garang Asem, or Sate Lilit😊🫶
I don't know if it is Indonesian or a Dutch variation on it. But I would go for what we call a Indonesian rice table.
However it might be a bit much for them to do in just a hour or two. As it can take a full day just to cook if done like we know.
@@sirBrouwer agree, it took a very long time cause it's either for foodstore sell or specific event only
@@mettakumari2553 for us the dish is the event it self. That is if we use the real version. We also have bastardised it for a more often version. It depends here if people do actually have a connection to Indonesia (Dutch Indies) or not.
I think they gave you oranges and limes because is hard to get sour oranges in England. I'm Dominican and we also use a lot of sour oranges to marinate pork.
Practically impossible, you'd have to import them yourself.
@@violetskies14 got it. That is what I thought. We use them instead of vinegar, specially with pork. Also, they are the secret for a perfect crackling pork skin.
@@luisvalera they sound good. I love vinigary and citrus elements in cooking.
One of your best series! Always interesting. Wish you'd bring back Pass It On though....
Ben: don't take out the seeds.
Barry blatently ignores that 🤣
Standard 😆
Love this series. I also love seeing you guys struggle with things that old grandmas do as second nature and not being discouraged. For plantains i would cut the skin with the tip of the knife just deep enough to cut the skin… then pry it off with the length of the knife. Its a weird thing to do when not use to it
So many people have already said it but this series is incredible! I’ve loved every episode and have genuinely learned something new in each one. Maybe I’m as big a food nerd as Ben, but please keep at it!
YES GRIOT AND PIKLIZ!!! This is going to be great! I sincerely hope you keep this series up and go A to Z, once again! It's such fun.
Barry’s “nhahl when smashing the plantain is such a giggle.
For Indonesian dish.. It's rather hard to pick.. Cause there's like too many of them.. Most of the one i like are soup based, so something like Soto, pindang, asam, rawon and opor. Although for uniqueness that celebrate what indonesia is most well known for, which are the spices and variaty, i would like to suggest a "nasi rames" Or "nasi warteg". It's basically a complete rice dish with many different topping that we call "lauk", for 1 portion we usually go for 1 rice, 2 protein dish, 1-2 vegetable dish, and 1 sambal.
rice options :
Nasi putih (white rice)
Nasi merah (brown rice)
Nasi uduk (coconut rice)
Nasi kuning (turmeric rice)
Protein options :
Ikan goreng (fried fish)
Ikan goreng balado (fried fish with sambal)
Orek tempe (idk how to describe it, but it's a tempeh dish)
Ayam goreng (fried chicken)
Ayam bakar (grilled chicken)
Vegetable options :
Cah kangkung (kangkong stir fry)
Cah toge (beansprout stir fry)
Terong balado (stir fried eggplant with balado)
Capcay (mix vegetables stir fry)
Sambal options :
Sambal Terasi
Sambal mattah
Sambal hijau
Well here are most of the options you'll find throughout "warteg" Or "warung nasi rames". Hopefully this give you some options
Tumpeng and Ayam Kremes for Indonesia would definitely be delicious!
"Barry got bored." LOL!
When I watched the first episode of this series, I secretly hoped that Indonesia would be picked when the letter goes to I.
And it comes true!!
The suggestions from the other commenters are worth to try and I agree that you have to avoid nasi goreng and beef rendang.
Super excited for the dishes you will make and your reactions too!
I absolutely love this series and can’t wait for new episodes? Do you think you’ll ever have one or two of the other guys on the sidelines again instead of the cards? I think it makes the video a lot more fun. But great work as always!
Indonesia has some amazing sweet dishes. My personal favourites are kue lapis and bubur ketam hitam. Have them do a savoury and sweet dish.
Ben just mixing the scotch bonnets in the marinade with his hands had me like 😱
My hands would be on fire
A lot of Indonesian recipes will use a base spice paste (base gede) called Bumbu, it usually has in it - shrimp paste, lime, coriander seeds, chilli, garlic, tumeric, shallots, candlenut, and galangal (these last 2 will be hard to find but can't be substituted or omitted, they add amazing flavour)
You guys should try to make Bakwan Jagung (corn fritters) they are simple but soooo tasty. You will need corn (canned or frozen or fresh), flour, kaffir lime leaves, chilli, egg, garlic, celery leaves, a bit of water,salt and pepper. Mix it all in a bowl, then fry.
Have seen candlenut before on channel. Galangal in London is a cake walk.
This video really made my day and I'm happy to see you guys enjoy the dish that I grew up with and still love to this day. I'm still very surprised on how you cut the plantain lol but you all did extremely well and thank you for sharing and introducing many to Haitian cuisine.
watching you guys "peeling" those plantains, hurt me hahahaha I love all your content..maybe some day you'll put Perú in the wheel ;)!
This is one of my favourite series on Sorted, along with grocery bag challenges and making Mike try cheese.
For Indonesian food, PLEASE MAKE LEMPER! I'm not Indonesian, but the Netherlands has a BIG Indonesian community and a lot of sambals and similar Indonesian foods are made in the Netherlands because of this community.
Lemper is one of my favourite Indonesian foods!
Love this type of video. It's great to see the different food from cultures around the world that you might never heard of
Definitely! That's exactly why we love doing this series too.
@@SortedFoodGREAT series guys! Reply to me please 🎉🎉🎉🎉❤❤❤❤
To best peel a plantain, top and tail the fruit then with a paring knife run the tip of the knife carefully along the thickest ridge and pry open like Barry did. Then you can pull the peel away or use the tip of the knife to follow the flesh and remove the peel. Ebbers kind of had the right idea but he probably left a lot of pith on the flesh since he sliced through it to the other side. It should scrape off with the knife pretty easy tho. The pith are the streaks of gross grey-purple-brown along the plantain, tastes kinda bad too.
I mean that's not really what Barry did though he fully split the plantains down the middle long ways😂
@@Rye312 Yea, I meant the prying of the peel, tho splitting the plantain is equally effective when you're not trying to make rounds lol
I want to add to the chorus here and say how much I love this series! I always look forward to your stuff, but these videos have been especially compelling since you started the run. Keep it up!
3:10 Barry squeezing the juice with bare hands and washing out whatever he has under the rings. Yummy!
This dish really needs a rice portion, missed opportunity! Riz collé is awesome. Also Pikliz is more of a condiment then a "salad".
While that’s absolutely true of pikliz, my ex’s mother and grandmother made it so damned good I would typically eat a small salad sized amount because it was so addicting. Damn, I miss their cooking. 😫🤤
The one thing I noticed they didn’t add to the pikliz is cloves. That was one thing I was always used to having in the pikliz. At least, that’s how my ex’s family made it.
I have been to indonesia quite a few times in my life and really quite love the food there. So even if I am not a local I would personally recommend either Beef Rendang or Nasi Goreng. They are two of the more famous dishes from indonesia but I absolutely love them and would recommend them to anybody who hasn't tried them before
I love this series so much.
Love this series so much! Can’t wait to see what’s to come!
Indonesian cuisine is very popular in the Netherlands due to its colonial history. Now, it's definitely a very dark part of our history (as is sadly the case with many countries with a colonial background), but dishes like bami/nasi goreng (stir fried noodles/rice with veg and an egg on top) gado gado (a very fresh green bean salad), and saté (skewered meats with glaze or peanut sauce) are all classic dishes which you can get with takeout.
My recommendation: nasi goreng with tempeh on the side(fried fermented soy bean),
Atjar Ketimoen (pickled cucumber), krupuk (prawn crackers), topped with sambal (chili paste) and seroendeng (dry toasted peanuts and coconut). Tempeh is a great Vegetarian option. Make sure to use day-old rice (fries up better), and use a bumbu with laos, shrimp paste, aromatics and spices. Add Ketjap manis at the end of the stir fry to avoid it from turning into a soggy mess.
huh, don't think I've ever had green beans in my gado gado, but I bet it would go well. Isn't gado gado usually made with raw veggies and deep fried tempeh though?
Are you perhaps thinking of sayur/sajoer beans instead?
Krupuk! Should've included that in my own comment; can't get that I forgot about lovely kroepoek 😂.
(I already am looking forward to hearing them try to pronounce some of these. 😂)
Mentioning rice also reminded me of 'lemper', which is also pretty great use of rice.
Oh, and 'spekkoek'... I want that now...
I thought you forgot about those series😂
Can't wait for you to reach the letter U. I am from Ukraine.❤
I LOVE this series!!!!
Absolutely love this series, calm relaxed cooking and great banter from good friends. So enjoyable! 🥰
This series is incredible guys! Always look forward to them! Thanks for making my day as always 😊😊😊😊❤❤❤❤
I went to Haiti last July. If there’s any country that just needs a break, it’s Haiti. It’s a beautiful country and the people I met were amazing but man does that nation need help
That's something I pointed out, Ben making a clear effort to use every possible bit of ingredients (except the garlic lmao) is a good call for a video about food in a country that doesn't always have the luxury of throwing out scraps.
Great work guys and all of the team! Loving this series! 🙂❤
Love these videos, guys! Thanks!
Plantains are so much easier when you just cut them into coins and smash them flat to fry them the second time.
Do you take the peel off after you cut into coins?
@@shellh929 No, peel it first. The ones they used were really underripe, which is why they had such a hard time peeling them.
i'd love for them to bring out a local chef whom specialises in that cuisine or is more well versed to give feedback on what they produce.
That sounds expensive! It's a neat idea but would be pricey because you'd have to pay for flights, hotels, transport, their time, meals, etc.
@@shellh929 sorry I meant local to the crew, London is super diverse with it's culinary scene I'd be shocked if there wasn't *someone* who for instance was knowledgeable in hatian or Indonesian food etc.
This is an awesome idea
One big omission, guys: After the pork is cooked in the marinade liquid, you reduce that by about half-ish (should be still wet, but not watery) and hold it to the side to pour over the pork after it's deep fried. :)
For indonesian, I would suggest making bami, ayam ketcap and toemis boontjes (that last one is the Dutch spelling, I'm not entirely sure how it's spelled in Indonesia).
In Indonesian, we now spell it "tumis buncis". We stopped using the Dutch consonant "tj" and the vocal "oe" since Ejaan Baru 1967 (notice that it's not "edjaan" ;) ). So the other dish is now "ayam kecap".
Been waiting For this one guys! Thanks🎉🎉🎉🎉🎉❤❤❤❤
Indonesia is one of those countries that has so many smaller cultures within it. People here have no idea how diverse just one country can be but id say indonesia is similar to India in that each region will bring something similar yet different. It also means no matter what dish you pick, all the other islands will wish you picked their dish instead xD
This is among my favorite series! Learn so. Much in it wiht you guys🎉🎉🎉🎉❤❤❤❤
Love this series!!
I’m so excited and we usually have to wait so long in between these videos.!
Bring the chaos and learning😂😂😂😂❤❤❤❤
Fried plantains are a favorite in haiti and here in Colombia! Consider exploring our cousine guys! 🙏🙏🙏🙏🙏🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴
Two slits along the length of the plantain about a centimeter apart then pull that off then work the rest of the skin off with your fingers. We call fried plantains "tostones" in Puerto Rico
Love this series.
I literally just made tostones (fried plantains) and saw the video while I'm eating them 😂 edit* oh God they way they peeled and sliced the plantains 🤦
They made something, but that was definitely not tostones 😂
It's been 2 months waiting for the Indonesian challenge... 😭
Brilliant new series idea. I've only recently caught on to your channel, and have probably watched a hundred of your videos in the last month. Your efforts to educate and entertain are as potent as the flavors you're teaching about. Please, keep it up!
Sorry Ben but I gotta agree on the spice thing and adaptation. Spice shouldn't be neutered as it's an important part of the overall balance in certain dishes. Especially for certain country's cuisine like Thai, Mexican, and Caribbean countries. Just work your way up with tolerance and you'll notice a large difference.
Anyone who has ever cooked anything will know that citrus skin, no matter how it is cooked, will make everything within a mile taste bitter.
Not so. It's the pith that makes things bitter. The peel itself is strongly flavoured and almost sweet.
@@catzkeet4860 your grasp of English is flimsy to say the least.
BARRY... RINGS!!!!!!!!! ..... HEALTH AND SAFETY 101 ... Was cringe enough before, now theres even more rings
Hello I'm Rachel from Haïti, and I have to say that was a good job! About the amount of scotch bonnet,if you want less heat,you can have 1 or 2 green ones .you put them in whole,or you pierced them with cloves. That way you'll have a lovely flavor and less heat!
My favorite serie of yours !