Can a Chef Cook THIS Random International Dish? | A-Z Challenge B: BRUNEI
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- čas přidán 23. 08. 2022
- It’s time for another A-Z cooking challenge! Chef Ben must to spin the wheel and cook a dish from a Mystery country! Today’s country begins with B. Which country will it be? Will they get the dish right?!
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#SortedFood
#chef
#foodchallenge - Jak na to + styl
Why does Barry look like he models the interiors of Expensive Yachts in Monaco, but rides a Vespa without a helmet.
Oh he would just love this comment 😂
I adore that this series forces Ben out of his (sizeable!) comfort zone and challenges his culinary nous whilst broadening the horizons of both the audience and the normals!
Anything that makes Ben sweat a little while learning at the same time is great 😂
@@SortedFood Put the ambuyat in a microwave heat it to make the perfect ambuyat. Trust me my mom do this everytime if it failed.
your ambuyat mixture has too much water. using the microwave will evaporate the water in the ambuyat mixture. the right heat is important to make the ambuyat less gloopy. that is my traditional food that your making.
@@SortedFood I'm surprised James hasn't come back for one of these, this seems like the sort of thing he'd enjoy because it pushes his chef skills!
@@jettnash5217 We are just on C though. Many letters to go!
I would love for the team to bring out the "authentic" version, just for comparison and so we can learn what they got right
yeah even if they don't have the actual dish, I thought they would breakdown how they expected it to be made from the ingredients provided vs what they actually made
That is what I felt was missing. I kept waiting for pictures alongside their dishes.
Or they could bring someone from the country that lives in England to judge it!
I actually think they might but this one was still pre-recorded. They liked someone's post asking the same thing last week.
Yeah, this is a massive massive miss in this series. It's the one reason that I think this series is actually HARMFUL.
You have a group of people that know nothing about the country, the people, or the culture that guess at making a dish. Now people that watch the video come away thinking that is how the food actually is when it could be miles off.
Really a disservice.
Oh, local Bruneian here! 💛🖤❤️
And thank you so much for mentioning candas as well! But candas are not chopsticks. Candas is not two separated sticks but one whole stick, that has been split but not til the end bit. However, we also allow the use of forks to eat ambuyat if candas is too difficult or not available. It is not that much of a cultural faux pas to do so.
The end product of the ambuyat needs to be slightly a bit more "gloopier", ahahaha a bit more viscous, for lack of a better term. And usually it is achieved by pouring and mixing with boiling hot water. Or "menumpah", the local word for making ambuyat. And we rarely, or never, cook it over the stove. Maybe, don't add as much water as they did. It is difficult, but what we are aiming for is like a translucent cloudy thick glue-like texture.
We also don't let the ambuyat cool down too much before eating it. Usually a minute or so before serving to the table to enjoy. We eat ambuyat at least warm here, not cold. As cold ambuyat is not as enjoyable. Cold ambuyat, now thats a faux pas.
And thank you so much again for doing this! It does warms the heart to have other people enjoy and appreciate our little known local dish, the Ambuyat! Much love.
Awesome!! It was great to learn more about Brunei :)
Yep but to be fair you cant find actual candas in the UK so they had to make do
I had a feeling that they were screwing up by mixing in so much water...
If this was food from necessity during occupation why is it still eaten? If it is so bad that they try to not chew it and swallow quickly (presumably to avoid tasting it otherwise why do it? and at great risk from choking) then why would they continue to make it?
It isn't as if Brunei is poor, the GDP per capita is 11th in the world (the USA is 10th and the UK is 28th)
@@esmeecampbell7396 Habit, I guess. Why do the british still eat stuff like beans on toast if the war ended 80 years ago?
I don’t think ebbers gets enough recognition for being able to create these dishes having no idea what they are
It's a hard task.... right?
@@SortedFood Ebbers is one hell of a chef
I mean, they very obviously do more research than they let on... but Ebbers is a good chef
I love this because there's enough countries to go back around the alphabet when finished, do a season 2 😜
Well said!
Oman, Qatar, Yemen and Wales would like to disagree lol. I do love the concept but for those four countries there's no other countries that begin with that letter! Maybe they could just skip them on season two or find a province/state/county etc with those letters.
@@Marzi29 What about Western Sahara or Wallis and Futuna? The rest I can agree with, but you were dead wrong with W
@@Marzi29 Put those on theyr own group. There fixed
@@Marzi29 Wales is not a country. It is part of the UK.
I said Non-Newtonian about a half dozen times and finally felt such an euphoric relief when Ebbers said it out loud. lol
Same here!!! How come Baz didn't hear about non-Newtonian liquids, tho? When handling potato starch (or any starch, I guess, I have experience with potato starch) it behaves the same as sago starch and at school they teach that, too! At least at mine they mentioned it. 😅
Same. Do the not play with oobleck in the UK?
YES! Lol
Oh my gosh, Take 3 is the closest technique! Pour hot water as you stir until it starts to thicken.
I'm really really glad that you all enjoyed the outcome and the tempoyak!! nice one Baz!!
Seriously, thank you so much for trying this out and not giving up. Reading everyone's comments and seeing your reactions to this dish was heartwarming. And to be fair Ebbers, your ambuyat looked exactly like mine, it's just as runny and I can never it right either, I'm still learning too.
For anyone curious as to how the texture should be, I can only think of the consistency of a really THICK macaron batter. The perfect texture would stick well to your "candas", for easy dipping.
If ever you decide to drop by Brunei, we'd be more than happy to welcome you for a meal 😁😁
This was amazing, great job everyone ❤️❤️❤️❤️
as bruneian myself,getting the right consistency for the ambuyat is still a hassle, mostly due to the quality of the sago
How did they do with everything?
but was it authentic what they cooked up?
Responding to see if they did a good job with authenticity
as a bruneian, its close enough and good enough, though they added a bit too much boiling water in it. the trick here is to pour in little splash of boiling water bit by bit, while whisking it until you get the consistency of similar to a white liquid glue, and make sure to not be transparent, like a cloudy glue.
@@TristanBehrens Hmmm as a Bruneian. The set up was almost accurate. The flavours were almost there. The cacah and the tempuyak were solid efforts. And Ben was right, the dash of oyster sauce was not necessary ahahah.
The fish, not how we would usually grilled it. But thats neither here or there on that one. So that's fine.
And perceptive Ben on leaving the cucumbers raw. Cause thats right. We just have it as it is and just dip it as well will the cacah/tempuyak mix!
No joke, before I started watching this channel I was a very picky eater (meat and potatoes, and Italian food were it) and now I feel great about trying new things and growing. I'm 38 years old, and I have the enthusiasm for food of a teen on semester abroad.
Thank you for improving my life, friends.
That's great! 😃
Same here! It’s a great feeling, I’m glad I wasn’t the only one ✨
I don't know your age but I can say the older you get the more likely you are to try some crazy stuff. When I was younger, less than 30, I was so picky. As I've got older I'm willing to try anything (sometimes just once :D .) What I've found is that the older you get, the less you give a shit and are therefore willing to try things you would never dream of. One of my fav revelations was raw octopus tentacles, so so nice, just make sure you chew. :D
Im a very picky eater too. Ive gotten more into cooking because it lets me eat what i want. I dont have to change what someone else has made to match my taste
That's so awesome. I feel the same
For Congolese (republic of) food, I would recommend Mwambe chicken with cassava fufu! Fufu with cassava is more traditional than the corn and thus more weird for ben and co to tackle, though Mwambe chicken is a really amazing thing. It's a national dish across all 3 Congo's and is an institution not only there but in expatriate communities in Brazil, France, and Belgium too! Fufu with Tshakamadesu is also an option, it's a hearty and ridiculously veggie heavy stew-thing that's both very traditional and warming to the soul.
If you want something both really regional and unique, however, I would advocate for Liboke ya mbika. It's so peculiar to the Congo and would be tough for the boys to nail down. It's texture is remarkable and the flavour so satisfying yet intriguing, you'd barely know that it's a steamed bread made from pumpkin seeds!!!
yes casava fufu is my favorite. there are so many things you can do with fufu but i love casava.
Cannot wait to see what they do!
It has to be something with fufu!
I was in Kinshasa as a kid, just across the river Congo from Brazzaville so I'm guessing it's quite similar cuisine, and I really missed fufu when we left.
This is probably sinful and scorn upon, but I like to eat fufu with spoon. Dipping it in soup or sauce isn't enough for me. I want fufu on a pool of broth on my spoon.
Mwambe brings me 50 years back when our family stayed about a year there. Wow!
A great day to a Bruneian.. thank you for the recognition.. I’ve been following you guys for 6 years and seeing my country in this episode is a joy to watch :)
What happened to "C" and the rest of the alphabet - I was so enjoying this take.
Loving this format. It's so fun to see everyone using their current knowledge and expanding it. I also love how much content you can get out of this.
We're glad you like this format, thanks for watching :)
New fave series! This and Menus from history are the ones!
Congolese dish: Mbinzo and Fumbwa served with Fufu on the side. It would be ingredients most indigenous to the area but might be hard to source.
I think I've seen Fufu on some show. It looked great
I love the concept of this series! It's fun learning about cuisines from so many different places and it's nice to see how excited you guys are as well. Great content is always better when you are just as excited as we are. Thank you for all you do!
That's so good to hear, thank YOU for watching too! :)
@@SortedFood Well, for me right now, I can't do much at all as I'm recovering from surgery. Thankfully I can stand in my kitchen so I'm watching videos and when I decide on what I'm going to try (with what I can get in Texas) I'm going to be cooking!
I'd still love to see the dish brought out done "properly" or "authentically" at the end so that it can be compared by the chef(s)
The problem with that is, that they need to find a chef that is familiar with the kitchen and can actually come to the studio (aka does not live halfway across the world) which might be difficult for the smaller/further away countries. But I agree, I would love to see it if feasible.
@@laartje24 Even just someone following a proper recipe would be a good way to do it.
I absolutely love this series. There's so many possibilities for delicious food around the world that we've never even heard of, and this may very well be one of the best ways to explore some of these cultures cuisine without actually traveling
What an awesome comment - thank you!
Welcome to non-newtonian fluids!! (Never thought I would have to say that in Sorted)
A lot of starches when mixed with right amount of water become non Newtonian.
They become solid when force is applied and become loose when force is removed. Ketchup is the opposite of that, that's why you shake ketchup before tilting.
gotta love shear thickening and shear thinning fluids!
I was pretty impressed that ebers said "non newtonian", but sadly there was no follow up.
Maybe if we're lucky, there will be a food rheology episode one day 🤩
@@serebix3685 True!! I was really surprised!!
Didn't they effectively make Ooblek ?
When you guys introduce the dishes you take on board with the locations, can we have more historical information about the dishes? This one gave me such an awesome trip down historical lane that I seriously loved learning about the history of the dish from the area that it came from.
This is episode 2 of this series and they have given the history of both dishes, so I'm not sure what you want.
+++
I second this, even if you're not interested in learning it would be added value to the series.
@@leinaelgazali80 did you not watch this or the last video? They are doing exactly what was asked already.
My guess they simply dont have time, or maybe they simply do not know whom to ask, running youtube channel and company is pretty taxing afterall
My suggestion for those who want to know deeper regarding particular dishes, should also suggest a person who the sorted team can contact and learn from them .
In the past video they are pretty lucky with , they got sponsorship with basf (olive/greek food), or jayfudo (sake/japanese food), or they know chef who can show and teach them(like srilankan food and sout africa food)
Now, for next week theme, republic of congo....who they can ask?? Because my only suggestion is calling the embassy
My..my..my never in my life i expect tempoyak to be feature in sorted...or any western media for that matter
Heck, i dont even know brunei also have tempoyak (im indonesian)
Its bringing back fun memory of my late mother..its her favorite sambal (or maybe dipping to be exact?)
So while i never tried any brunei dishes (as far as i remember)
Each of element on those is something im familiar with
So yeah, keep up the good work, and keep on exploring new dishes sorted!
I love how open minded everyone was about this. Such a joy to watch! Now you have to find the real deal to compare…
That would be great!
I love this format 😂
Probably one of my favorites up there with pass it on
Always awesome to hear, enjoy the vid :)
It would be great to have James back for one of these episodes to see how he tackles it. He said he wanted more of a challenge, right? :P Also we haven't seen him in a while, hope he is doing well.
The fact that Sorted Food finally featured "tempoyak" (fermented durian) has finally made Southeast Asia proud and put in on the map.
Today, SE Asia and Sorted Food. Tomorrow perhaps even public transportation and motel lobbies. The possibilities are endless, but may be memorable for several days after the event.
Yeah, I'd never heard of that before. How does it smell in comparison to durian?
I love jackfruit but durian smell has always put me off
@@shravyaboggarapu5877 To be honest, I'm not sure. I've been "exposed" to fresh durian in a somewhat enclosed space, but I wasn't even aware that the fermented variety existed.
I'm going to make the assumption that it doesn't smell like lavender and roses after a spring rain...
When I see Tempoyak I'm just...
I'm Indonesian and I don't want anything about durian, these four are eating it up!
@@shravyaboggarapu5877 I haven’t actually noticed any smell from the tempuyak every time I ate. If there was, I would’ve shied away from it since I am not comfortable with durian as well.
Congolese food: fufu and one of the many stews made there. Fufu is a staple that is used similar to bread with a gravy. It soaks up whatever stew you dip it in. We have lots of friends from the Congo and when they cook there is always fufu involved. Make it with the cassava flour, it's better than the corn one (in my opinion).
It featured on Top Chef Portland season 18 as one chef cooked Saka-saka with fufu
i really wanna try fufu and a lot of african dishes, need to see if theres any restaurants around me
I really want to see them make fufu
@@CHUPII_ and we have to wait a week for it 😢
Do you have a link to a recipe (techniques and such) as I'd love to try it myself. Bread and stew is a wonderful meal for a cold day/night, and hopefully in the next 12 weeks, TX will cool off.
From a Malaysian who lives in Sabah (the state bordering the Brunei) for 11 years before moving out, my mom usually cooks it as her snacks.
One more tip, gotta leave it cool down for five minutes to harden the texture a bit and make it easier to grip on chopsticks or spoon (it's not Chinese food so yes, you can use spoons or forks) and.... Able to chew it like actual bubblegum (not until fully cooled because it will be like rock instead). That Cha chah and Tempoyak looks really nice and the stir-fry veges are really fits with the dish.
All in all. 85-90% accurate (the way the fish being presented is not like SEA-esque style but forgivable).
Any plans to bring this series back? Both videos were fascinating, nothing like any other cooking content I'd seen, and got me talking about your channel to non-viewers.
I keep checking back for next video in this series… did the cadence change from weekly?
so, where is C?
Honestly this is the most exciting injection of everything we love about Sorted- Food, knowledge, comedy EVERYTHING in one format! Great job whoever came up with this. I also love that they guys will finally see just how far and wide they're known and loved.
as a Bruneian myself, it takes alot of tries and experience to nail the making of an ambuyat as it must be firm and not too runny..but still im impressed by the efforts🤣
Love the idea of this series. It's fun, everyone of us gets to learn about dishes that 99% of us would never of heard about from around the world, it's so incredibly interesting *and* it's a lottery, the next dish could be anything from anywhere (within the parameters of the concept). Winning idea guys, well done.
For the Congo, you need to partner up with Serge Ibaka! He's a professional basketball player for the Milwaukee Bucks and also has a cooking channel specializing in food from his country!!
Two months later, where's the rest of the series?! I was so looking forward to continuing it.
As a bruneian, I was very confused with step 1. What I usually would do is sago flour (ambulong) in bowl, pour in hot water while stirring with a large spoon till it come together in a translucent, almost mucus-like gloop.
How did they do overall?
@@TristanBehrens Honestly, they did quite well. Maybe less water in the ambuyat so its more sticky. Makes it easier to pick up.
@@Cheshire_N and the dips?
How exhausted was Ben after trying to get step one right?
Thank you for showing us the magic of other countries This idea is brilliant
AMAZING WORK TEAM ! Love that Ben's being challenged at the same time we are all learning new foods from around the word. My new fav series. 😍
So glad you liked it :)
@@SortedFood Thank you so much for replying. Honestly, no creator ever replies especially when they are over the million sub mark like you all are. I wish I knew exactly who replied behinds the scene as I know it's not the main 4 guys i see 2x a week but whoever you are, I think you are amazing and thanks for making people's day by replying. Well my day at least. I can't express how happy I am to see a reply from SORTED FOOD.💝
I really like this show. After all these years the "chefs" have not broken Barry"s habit of running his hands through his hair every chance he gets.
Ben looked devastated when they where explaining what Barry had to do
What happened to this series? Where is the next country?
Wow I didn’t expect the B video to be up so soon!!! What an exciting surprise for my lunch hour
“That is more unlike anything I’ve done before than anything I’ve done before “ - love it.
Friend from Congo, and if her family doesn't eat pondu multiple times a week, there's something wrong (e.g. rice and pondu with seafood or beef or maybe goat for a special occasion)
Am I the only one who aggressively refreshes their channel at 4pm so I can watch as soon as possible?
Constantly refreshing till it comes up!
Well done as usual Sorted co., great format with the boys in front of camera solid as usual.
I'm constantly impressed by how much your team have shown me about international cuisine.
Really nice to see it shown in a practical way too.
Thanks so much :) thank you for watching!
Baz & Ben freaking out over ooblek 😂😂😂😂
I love learning about food that was borne out of necessity during desperate times. Shows that humanity's ingenuity is capable of amazing things.
Love the video guys and it was a pretty decent attempt! Translated chachah just means dipping sauce and every family (or restaurant) has their own versions.
I did love the numerous takes/attempts because that is very real for those of us who still cant make ambuyat at home 😂
Cant wait for the next video in this series!
You too? Lol, some older generation consider you a noob if you cant make ambuyat lol
I looove this concept! So great to learn about countries all over the world and some of their iconic dishes!
I'm so sick of watching food Channels teach us how to make carbonara for the 100th time...this is so refreshing!
Almost all powdered starches will form a non-Newtonian fluid until a specific point is reached and then they will suddenly flow freely.
This happens because the starches are not soluble and are purely creating a very dense mixture. When force is applied the solid starch bits pack tightly and the water is just squeezed into the neighboring spaces. When no forces are present the starch particles suspend themselves in the water and can slide over eachother. The moment you overcome the point of saturation by adding more water the starch particles can no longer neatly stack together and it will become Newtonian.
I really like this series! Can’t wait for part C-Z (and then to return to all the other countries that are ‘left’).
The ambuyat in Brunai/Malaysia is pretty simillar to Eastern Indonesian meal called Papeda. The texture is absolutely similar i have taste both version and the differrences is merely the sauce/soups.
The technique is very tricky to get the perfect texture. But what i do is do it on the stove top in the very lowest heat possible, stir it until get the chew, if its too heavy just add cold water
Hope helps!
The method I learnt is that you're not supposed to cook it hahaha, Its mix as you add the hot water lol. 🤣🤣🤣
I'm dying at the video haahahaa
@@feezahhab3120 i do try to cook it as long as the flame is really low. And it works well...
Most common is using hot water, but there's nothing wrong using stove top. As long the water starts with cold water. There's no definite technique when cooking sagoo...
So why the sarcasm? Are you trying to mock? If that so.. that's fine. Yours is yours mine is mine... 😒
@@fairuzinsani9399 oh, I'm not mocking you, sorry if it sounded that way. I admit that different areas might have different methods on making it. I was actually laughing at the video.
Sorry 😔
@@feezahhab3120 is okay... i'm sorry also as well.. i mean it's kinda funny tho when ben and barry do it. But maybe you should redact a little to give me a better comperhension.
Papeda ikan kuah kuning. Enak!!
This series has such a genius format. I am learning so much without trying
I absolutely LOVE this series. You’re not pretending you know everything about the more unusual ingredients or meals for western palates, but you are being respectful and throwing yourselves into learning about each one, in making each meal. And via online deliveries, we can all test & try global cuisines. Keep it up. Your viewers are from all over the world and this is a great tribute. Cheers guys :)
Wheres the video for C? ....why did we stop ..lol
Is this series carrying on? It’s disappeared 😢
A great Central African food that serves as a vehicle for great flavour would be Nshima. It's made from maize, and ground into this unique not quite mash texture, but beyond porridge texture that you use to eat with your hands with a soup or a stew. You can eat it with meats of course, but it would be great seeing this done from a veggie perspective due to some of the price blocks to meat for lots of the people in the country. Making using of vegetables like the leaf of rapeseed, or sweet potato leaves etc also very good.
I love the growth of everyone. In the past, they have had issues with fermented dishes due to their aroma. Looks like their brains are slowly being rewired to appreciate the fermented "stank" a little bit more every time they try something fermented that blows their mind. Love the blind acceptance of the use of some of those too! hahaha... LOVE THIS SERIES!!!
I love this series, definitely want you to keep it going as I’m excited to see what other cuisines pop up! :)
i’m loving this series!! it’s always a joy watching you guys! i always look forward to your uploads!! keep up the good work
Love this format. In certain parts of Papua New Guinea we make something very similar to ambuyat and is known by different names depending on what part of the country you're in (berem is what it's called where I come from). The key to getting the right consistency is to not use too much cold water (take 3 is probably the closest) then pour in boiling hot water (about more than double the cold water) and stirring as you pour. Once it starts to thicken, stop stirring and fold through. It'll go from white liquid to a translucent "gloop" and the consistency should be that of slightly runny jello.
P.S. The amount of cold water used will determine the final consistency. So less cold water a more firm "gloop" and vice versa.
Please make more of these videos, I absolutely adore this format! It gets foodsies like me very excited to make all this peculiarly delicious food!
For Congolese cuisine, I'd actually recommend making a drink It's called Um Bongo, and I believe they've been making it in the Congo for a long time. I'd sure it would be a great accompaniment to whatever food dishes you make.
We need a Pass it On, but have the countries you are familiar with on the wheel. Spin it twice and make that fushion dish for pass it on
After you’ve been through the alphabet can you go over again and make this a super long series? I absolutely love it and don’t think I can get enough! Pass it on lasted quite a long time, please do the same with this
Ambuyat!!!! Hehehe. Bruneian here!! Thank you for trying it out! Absolutely love it and it can be such a family experience eating it together with a variety of side dishes.
Ambuyat needs to be stirred consistently whilst pouring a bit of hot (boiled) water each time.. skills and experience required to make it smoothly- looks sorta like thick translucent glue. It’s tough to get the consistency just right even for me! but just use the candas to collect (kinda like how you would twirl spaghetti onto a fork…) and dip it in the sauces,
i’ve been watching you all since Uni..So chuffed for this 😊
Enjoy the adventure that is this series, guys!
I hope we are going to see more of these!!! I was looking forward to them!
This is super cool, I really hope you guys keep it up. Each dish seems like it was innovative to the country during times of need, so Ebbers and Barry having to sort of figure it out as they go along makes it a really cool concept
Exactly my thought. You feel humbled to know that this was made because there were no alternatives for people to feed their families, yet they have now turned it into a national dish, proud to share with the world. Every country has had to create traditional foods from hunger. It’s so important that despite the wealth and riches of today, we respect those origins.
So fun to hear the Brits say “tempoyak”.. adorbs!
Sharing recipes only ever used to be word of mouth and incoherent scribbles on an envelope. This reminds me of that and I love it.
This new series is amazing, so much entertainment, also Baz is looking great with the slick back.
Absolutely *adore* this series! It's great for information on the "lesser" Known world dishes and such an eye opener! A great one lads! Keep up the good work!
I love this series. Please tell me you are continuing it. I am stoked for The Congo. It is a bucket list country for me.
Absolutely one of my favorite formats! I’m coming back through to rewatch them all now that the Indonesia video has come out 😂 so fun to see where the format started and the huge variety of food and history y’all have showcased here!
Thanks for including the map in this. In my head Brunei was (wrongfully) in the Middle East. 😂
I apparently didn’t pay enough attention in my geography classes in school. 😜
Were you maybe confusing it with Bahrain?
@@pastelglowcloud probably yes. Haha.
You aren't too far wrong culturally. There is a "Sultan of Brunei" commonly used as an expression in the UK, of disbelief, similar to the American expression "Yes, and I'm Mickey Mouse" as a sarcastic response. You could have heard someone say "Yes, and I'm the Sultan of Brunei"
Brunei is also majority Muslim nation, potentially if you've seen any photos of it that didn't include the jungle it wouldn't look *_too_* different from the urban areas of Iraq.
@@esmeecampbell7396 Brunei looks absolutely nothing like Iraq, what are you on about? It also does have a sultan, which are not exclusive to the Middle East, so I'm not really sure what the point of any of your comment was
@@ProfX501 if you are at street level among the shacks and shanty houses it doesn't look that much different.
Obviously from above you see the river and greenery
My new favourite series that you guys do. 👏👏👏
It's on Top Chef: Portland wherein one chef cooked Saka-saka with fufu as her father came from Congo. Check it out
Already loving this series. Please keep it going!
cant wait fr the next episodes, love this. especially with such small and unique countries as brunei. and all these crazy exotic dishes ive never heard about. love to learn about them
I am loving this series already so much, such a good concept, look forward to the next 22 :D
And then back at ABC for a second turn 🥳
This series just strikes a perfect chord... Its educational on cuisine across the world, and doesnt try to be anything it isnt... Its a British chef and a few normals trying to recreate dishes they've likely only heard of for the first time, and theres no baked in expectations that it'll be perfectly authentic, but the educational value is still there.
Brilliant series, it's lovely seeing different countries' cuisines. Always good to learn more about cooking.
Absolutely love this series!! I hope you guys start the alphabet over again after it's done!!
I have only ONCE seen ambuyat but it is sooo distinct in look and texture that I recognised it immediately
I love this new series! Just having fun and discovering new foods is for sure top tier ^^
Absolutely loving these. Brilliant concept, so interesting and engaging! Can’t wait for more!
Can’t wait for the next episode being Congolese myself - sooo many different dishes they can make!
I'll bet! Suggest one!
Barry looks like a slightly fruity fashion designer in this and I love it
Brilliant 😂
I thought he was. Fruity fashion designer when not having a crack on here? 🤷♂️
A haircut is desperately needed and also is Mike / Janice now sporting a rug?
I still want to see Barry cooking with James May. It would be like watching a mini-me
Loving this series & learning so much
This is my new favorite series! I’m learning so much! Love the video!!
Whats happened to this series?? - are you going to do the other letters? or just stop at B?
Y'all best be making Fufu! Apparently it's delicious. (I've never tried it)
Absolutely loving this format! Great job so far! I'm really looking forward to the next ones.
Hi
First of all, I’m a huge fan of yours.
I love everything you do, but my favourite videos are the ones when you guys show foods and ingredients from around the world.
I’m naturally from Brazil, but living in Ireland for more than 15 years.
On the 7th of September we celebrate 200 years of our independence.
It’s a pretty important day for us.
Would be interesting if you show a bit of our food or ingredients to the world.
All the best to all of you.
❤️
Yay making ambuyat from Brunei my home country
If this was food from necessity during occupation why is it still eaten? If it is so bad that they try to not chew it and swallow quickly (presumably to avoid tasting it otherwise why do it? and at great risk from choking) then why would they continue to make it?
It isn't as if Brunei is poor, the GDP per capita is 11th in the world (the USA is 10th and the UK is 28th)
Happy Wednesday to SortedFood HQ and the Community! 2 minutes lates but I’ve arrived 4 seconds within the notification to see what we have in store today.
ok my absolute favorite series! please continue!
This is one of my favorite formats you've done! I love it!
The wheel is gonna be real interesting when this series gets to O, Q, and Y ahaha
Seriously though, I really love this series and I can't wait to see what other obscure countries and cuisines you guys explore! :)
The only Y is Yemen. That should be interesting
@@Albatross-365 And Oman and Qatar are the only countries beginning with 'O' and 'Q'.
They'll probably just get rid of the wheel for those ones but yeah, it's gonna be interesting ahaha