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!
@SortedFood2 жыл бұрын
Anything that makes Ben sweat a little while learning at the same time is great 😂
@arin_arron18522 жыл бұрын
@@SortedFood Put the ambuyat in a microwave heat it to make the perfect ambuyat. Trust me my mom do this everytime if it failed.
@arin_arron18522 жыл бұрын
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.
@jettnash52172 жыл бұрын
@@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!
@Myrvold2 жыл бұрын
@@jettnash5217 We are just on C though. Many letters to go!
@WavesofColours2 жыл бұрын
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.
@CiderDivider2 жыл бұрын
Awesome!! It was great to learn more about Brunei :)
@kendrickfoo74032 жыл бұрын
Yep but to be fair you cant find actual candas in the UK so they had to make do
@GyroCannon2 жыл бұрын
I had a feeling that they were screwing up by mixing in so much water...
@esmeecampbell73962 жыл бұрын
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)
@rodrigopinder14262 жыл бұрын
@@esmeecampbell7396 Habit, I guess. Why do the british still eat stuff like beans on toast if the war ended 80 years ago?
@na3rial2 жыл бұрын
I would love for the team to bring out the "authentic" version, just for comparison and so we can learn what they got right
@nrok1132 жыл бұрын
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
@alicemaggio88542 жыл бұрын
That is what I felt was missing. I kept waiting for pictures alongside their dishes.
@mayangsya2 жыл бұрын
Or they could bring someone from the country that lives in England to judge it!
@stumbling_2 жыл бұрын
I actually think they might but this one was still pre-recorded. They liked someone's post asking the same thing last week.
@jt34832 жыл бұрын
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.
@ValeTam2 жыл бұрын
I love this because there's enough countries to go back around the alphabet when finished, do a season 2 😜
@michaeltschuertz2 жыл бұрын
Well said!
@Marzi292 жыл бұрын
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.
@cobaltchromee75332 жыл бұрын
@@Marzi29 What about Western Sahara or Wallis and Futuna? The rest I can agree with, but you were dead wrong with W
@eldunae9222 жыл бұрын
@@Marzi29 Put those on theyr own group. There fixed
@michaeltschuertz2 жыл бұрын
@@Marzi29 Wales is not a country. It is part of the UK.
@Someloke88952 жыл бұрын
Why does Barry look like he models the interiors of Expensive Yachts in Monaco, but rides a Vespa without a helmet.
@SortedFood2 жыл бұрын
Oh he would just love this comment 😂
@dmscrap15712 жыл бұрын
I said Non-Newtonian about a half dozen times and finally felt such an euphoric relief when Ebbers said it out loud. lol
@user-mc5vy2vk5n2 жыл бұрын
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. 😅
@jocastajones5612 жыл бұрын
Same. Do the not play with oobleck in the UK?
@nollypolly Жыл бұрын
YES! Lol
@brianjohnston96682 жыл бұрын
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.
@tessan6132 жыл бұрын
That's great! 😃
@bestnarryever2 жыл бұрын
Same here! It’s a great feeling, I’m glad I wasn’t the only one ✨
@JoannaHammond2 жыл бұрын
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
@nightstar61792 жыл бұрын
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
@sabretoo2 жыл бұрын
That's so awesome. I feel the same
@LePsychicSidekick2 жыл бұрын
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 ❤️❤️❤️❤️
@Tiwimz1032 жыл бұрын
as bruneian myself,getting the right consistency for the ambuyat is still a hassle, mostly due to the quality of the sago
@TristanBehrens2 жыл бұрын
How did they do with everything?
@karlmarx92552 жыл бұрын
but was it authentic what they cooked up?
@cobaltchromee75332 жыл бұрын
Responding to see if they did a good job with authenticity
@azali2011012 жыл бұрын
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.
@WavesofColours2 жыл бұрын
@@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!
@hammedsherman25932 жыл бұрын
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 :)
@weevilstevil99012 жыл бұрын
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!!!
@johndeerdrew2 жыл бұрын
yes casava fufu is my favorite. there are so many things you can do with fufu but i love casava.
@jeanneferguson71242 жыл бұрын
Cannot wait to see what they do!
@machematix2 жыл бұрын
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.
@fajarsetiawan86652 жыл бұрын
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.
@olivier25532 жыл бұрын
Mwambe brings me 50 years back when our family stayed about a year there. Wow!
@louisegolding1042 жыл бұрын
I don’t think ebbers gets enough recognition for being able to create these dishes having no idea what they are
@SortedFood2 жыл бұрын
It's a hard task.... right?
@EddieR3222 жыл бұрын
@@SortedFood Ebbers is one hell of a chef
@Theycallmedoorway Жыл бұрын
I mean, they very obviously do more research than they let on... but Ebbers is a good chef
@nikwalters10292 жыл бұрын
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.
@SortedFood2 жыл бұрын
We're glad you like this format, thanks for watching :)
@teriebella36142 жыл бұрын
New fave series! This and Menus from history are the ones!
@theawes0mesauce2 жыл бұрын
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
@SortedFood2 жыл бұрын
What an awesome comment - thank you!
@icechiang2 жыл бұрын
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!
@SortedFood2 жыл бұрын
That's so good to hear, thank YOU for watching too! :)
@SheepdogSmokey2 жыл бұрын
@@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!
@tsram2 жыл бұрын
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.
@jujubeans70012 жыл бұрын
gotta love shear thickening and shear thinning fluids!
@serebix36852 жыл бұрын
I was pretty impressed that ebers said "non newtonian", but sadly there was no follow up.
@jujubeans70012 жыл бұрын
Maybe if we're lucky, there will be a food rheology episode one day 🤩
@tsram2 жыл бұрын
@@serebix3685 True!! I was really surprised!!
@ZapAndersson2 жыл бұрын
Didn't they effectively make Ooblek ?
@samanthahughes55902 жыл бұрын
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.
@brianjohnston96682 жыл бұрын
This is episode 2 of this series and they have given the history of both dishes, so I'm not sure what you want.
@movingforwardLDTH2 жыл бұрын
+++
@leinaelgazali802 жыл бұрын
I second this, even if you're not interested in learning it would be added value to the series.
@brianjohnston96682 жыл бұрын
@@leinaelgazali80 did you not watch this or the last video? They are doing exactly what was asked already.
@muhammadadam81052 жыл бұрын
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
@TreyNitrotoluene2 жыл бұрын
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.
@Abhi-wl5yt2 жыл бұрын
I think I've seen Fufu on some show. It looked great
@chaiwilliams19672 жыл бұрын
I love this format 😂 Probably one of my favorites up there with pass it on
@SortedFood2 жыл бұрын
Always awesome to hear, enjoy the vid :)
@_nquisitor_2 жыл бұрын
I love how open minded everyone was about this. Such a joy to watch! Now you have to find the real deal to compare…
@SortedFood2 жыл бұрын
That would be great!
@threestepssideways12022 жыл бұрын
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.
@laartje242 жыл бұрын
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.
@muhammadadam81052 жыл бұрын
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!
@DimiStranaHDАй бұрын
Brunei sama indonesia makanan nya bnyk persamaan
@irfun232 жыл бұрын
The fact that Sorted Food finally featured "tempoyak" (fermented durian) has finally made Southeast Asia proud and put in on the map.
@kevincrosby17602 жыл бұрын
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.
@shravyaboggarapu58772 жыл бұрын
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
@kevincrosby17602 жыл бұрын
@@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...
@NoxCaelis2 жыл бұрын
When I see Tempoyak I'm just... I'm Indonesian and I don't want anything about durian, these four are eating it up!
@destroyerz56462 жыл бұрын
@@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.
@Pizzabash2 жыл бұрын
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)
@laartje242 жыл бұрын
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.
@Pizzabash2 жыл бұрын
@@laartje24 Even just someone following a proper recipe would be a good way to do it.
@greenquartz Жыл бұрын
Two months later, where's the rest of the series?! I was so looking forward to continuing it.
@kingdomdevelopment27742 жыл бұрын
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).
@punkressph12 жыл бұрын
It featured on Top Chef Portland season 18 as one chef cooked Saka-saka with fufu
@thomash69332 жыл бұрын
i really wanna try fufu and a lot of african dishes, need to see if theres any restaurants around me
@CHUPII_2 жыл бұрын
I really want to see them make fufu
@thomash69332 жыл бұрын
@@CHUPII_ and we have to wait a week for it 😢
@SheepdogSmokey2 жыл бұрын
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.
@rosa4720 Жыл бұрын
What happened to "C" and the rest of the alphabet - I was so enjoying this take.
@nagcopaleen9078 Жыл бұрын
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.
@sikuG2 жыл бұрын
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.
@MazzyJC2 жыл бұрын
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
@Shelsight2 жыл бұрын
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 :)
@moharikram16872 жыл бұрын
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).
@LionessTruth2 жыл бұрын
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. 😍
@SortedFood2 жыл бұрын
So glad you liked it :)
@LionessTruth2 жыл бұрын
@@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.💝
@terminat0r12 жыл бұрын
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.
@SortedFood2 жыл бұрын
Thanks so much :) thank you for watching!
@Family-bg5od2 жыл бұрын
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🤣
@GlitterBug12212 жыл бұрын
Wow I didn’t expect the B video to be up so soon!!! What an exciting surprise for my lunch hour
@Anna-uh3jq2 жыл бұрын
I really like this series! Can’t wait for part C-Z (and then to return to all the other countries that are ‘left’).
@mslynx8102 жыл бұрын
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!
@a.p64382 жыл бұрын
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!
@Cheshire_N2 жыл бұрын
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.
@TristanBehrens2 жыл бұрын
How did they do overall?
@Cheshire_N2 жыл бұрын
@@TristanBehrens Honestly, they did quite well. Maybe less water in the ambuyat so its more sticky. Makes it easier to pick up.
@TristanBehrens2 жыл бұрын
@@Cheshire_N and the dips?
@allentran4082 жыл бұрын
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!!
@ioannapaspali7087 Жыл бұрын
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!
@georgiegan2 жыл бұрын
I love learning about food that was borne out of necessity during desperate times. Shows that humanity's ingenuity is capable of amazing things.
@nuruliznimerni61162 жыл бұрын
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!
@feezahhab31202 жыл бұрын
You too? Lol, some older generation consider you a noob if you cant make ambuyat lol
@hina1sarina Жыл бұрын
I keep checking back for next video in this series… did the cadence change from weekly?
@CoxJJAsmith Жыл бұрын
Ben looked devastated when they where explaining what Barry had to do
@kathleenstrahm42912 жыл бұрын
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
@Shelsight2 жыл бұрын
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.
@ericawhitney3899 Жыл бұрын
I hope we are going to see more of these!!! I was looking forward to them!
@hooermasters Жыл бұрын
This series has such a genius format. I am learning so much without trying
@tom4506 Жыл бұрын
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.
@elyisherwood78632 жыл бұрын
Am I the only one who aggressively refreshes their channel at 4pm so I can watch as soon as possible?
@kerrywilhite78462 жыл бұрын
Constantly refreshing till it comes up!
@fairuzinsani93992 жыл бұрын
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!
@feezahhab31202 жыл бұрын
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
@fairuzinsani93992 жыл бұрын
@@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... 😒
@feezahhab31202 жыл бұрын
@@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 😔
@fairuzinsani93992 жыл бұрын
@@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.
@timb26062 жыл бұрын
Papeda ikan kuah kuning. Enak!!
@n0m4d662 жыл бұрын
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!!!
@LogicalNiko5 ай бұрын
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.
@Anna-uh3jq2 жыл бұрын
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. 😜
@pastelglowcloud2 жыл бұрын
Were you maybe confusing it with Bahrain?
@Anna-uh3jq2 жыл бұрын
@@pastelglowcloud probably yes. Haha.
@esmeecampbell73962 жыл бұрын
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.
@ProfX5012 жыл бұрын
@@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
@esmeecampbell73962 жыл бұрын
@@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
@hachnslay Жыл бұрын
so, where is C?
@olly52552 жыл бұрын
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.
@khylee722 жыл бұрын
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)
@timdornaus2 жыл бұрын
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
@Totallyrandomthatsme2 жыл бұрын
I love this series, definitely want you to keep it going as I’m excited to see what other cuisines pop up! :)
@anna90725 ай бұрын
“That is more unlike anything I’ve done before than anything I’ve done before “ - love it.
@alyssaheaton16532 жыл бұрын
This is perhaps the series I have been most intrigued and excited by. I love exploring the foods of other countries and this helps do it in an accessible way but also with countries I might never have considered.
@iusedtowrite66672 жыл бұрын
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
@Sarah07012 жыл бұрын
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
@TheAfiam Жыл бұрын
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.
@amberabbitt976 Жыл бұрын
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.
@pritikakhanna75772 жыл бұрын
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!
@remarkable992 жыл бұрын
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.
@jacknorman82362 жыл бұрын
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
@wilsonrobb102 жыл бұрын
This new series is amazing, so much entertainment, also Baz is looking great with the slick back.
@meghanprimosch7182 жыл бұрын
Absolutely love this series!! I hope you guys start the alphabet over again after it's done!!
@karengieseking14372 жыл бұрын
I love how interactive this series is with you inviting suggestions from residents of the countries. I live in Midwest USA, so unless you need to know what to do with corn, I'll just watch and learn. 😁
@mikevarona2 жыл бұрын
Wonderful new series. I love exploring these new cuisines along side you guys. I wouldn’t be angry if James were to guest on an episode and see how he and Ben might approach the same dish differently.
@CallumW252 жыл бұрын
I am loving this series already so much, such a good concept, look forward to the next 22 :D
@tessan6132 жыл бұрын
And then back at ABC for a second turn 🥳
@Nerds4life89 Жыл бұрын
Wheres the video for C? ....why did we stop ..lol
@andreiafitzgerald15552 жыл бұрын
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. ❤️
@levypevehh3132 жыл бұрын
OMG! First time seeing my country food outside from Brunei itself ! :D Thank you for showcase our food to the world !!
@rollingmetal9492 жыл бұрын
I have only ONCE seen ambuyat but it is sooo distinct in look and texture that I recognised it immediately
@louisegolding1042 жыл бұрын
Barry looks like a slightly fruity fashion designer in this and I love it
@SortedFood2 жыл бұрын
Brilliant 😂
@luketulloch4352 жыл бұрын
I thought he was. Fruity fashion designer when not having a crack on here? 🤷♂️
@damarekonayaro57812 жыл бұрын
A haircut is desperately needed and also is Mike / Janice now sporting a rug?
@michaelhartley14582 жыл бұрын
I still want to see Barry cooking with James May. It would be like watching a mini-me
@KariThomasMiller2 жыл бұрын
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.
@punkressph12 жыл бұрын
It's on Top Chef: Portland wherein one chef cooked Saka-saka with fufu as her father came from Congo. Check it out
@Kuroro.Lucifer.2 жыл бұрын
Can’t wait for the next episode being Congolese myself - sooo many different dishes they can make!
@Starcrash69842 жыл бұрын
I'll bet! Suggest one!
@luke_bongoman89 Жыл бұрын
What happened to this series? Where is the next country?
@gorrjess.real12 жыл бұрын
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.
@lysun832 жыл бұрын
In China there is a similar porridge made of sweet potato starch. You mix the starch in lots of cold water and then pour it in hot water and continue to cook. We make a sort of soup instead of just plain water and it's considered equivalent to a noodle plate. In Italy it's hard to find sweet potato starch and it's replaced with potato starch. We have some variation of it. You can add hot water instead of cold water and you create lumps and the add them to hot water to cook it. You can add mix with eggs and cold water to make crepes cat them in large strips about 2 finger wide and use them as noodles. A last receipt i know you make a mix like polpettone with veggies and ground meet and cook it in a pan, there is very little need for water and you end up with a very very thick crepe with toppings already mixed in it.
@laurenmackenzie1663 Жыл бұрын
Whats happened to this series?? - are you going to do the other letters? or just stop at B?
@sorenkrane2 жыл бұрын
My new favourite series that you guys do. 👏👏👏
@3two3one2 жыл бұрын
This series is a Grand Slam Home Run and my favorite of Sorted's catalog of content! What an amazing idea -- well done, fellas!
@ethancampbell215Ай бұрын
I think this dish is particularly fascinating because it was invented in recent history unlike many traditional dishes around the world being centuries old passed down through several generations. It’s an excellent result using the time in history that required creativity and ingenuity to utilise local resources in unique ways to sustain the population who were neglected
@dragonblast40622 жыл бұрын
Yay making ambuyat from Brunei my home country
@esmeecampbell73962 жыл бұрын
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)
@nilachekov6881 Жыл бұрын
Is this series carrying on? It’s disappeared 😢
@helenn65512 жыл бұрын
This is a very interesting series, and I can't wait to see what is tried out next. Also, I appreciate Barry's reaction at 9:20
@johnhmstr2 жыл бұрын
Best series ever. first 2 hit this right out of the park... so many more letters to go. I am a huge fan of fish sauce, sambal, shrimp paste, and fermented just about anything. I am famous for putting fish sauce and gochujang in things that offend many folks (fish sauce in Mediterranean tomato or meat sauces is my favorite), but nobody ever complains when they eat the finished product. this dish is going to inspire me some more. I am going to have to try these sauces. Well done!
@Celestyal222 жыл бұрын
Y'all best be making Fufu! Apparently it's delicious. (I've never tried it)
@ekza12312 жыл бұрын
We do this exact thing with the starchy soup thing in Eastern Europe. We just dont eat it. We use it as home made wallpaper glue
@laartje242 жыл бұрын
I mean, over here in western Europe we use it as glue in kindergarten because it is less harmful then normal glue if a preschooler accidentally puts some in their mouth, eye etc.
@forestlove24462 жыл бұрын
This is my new favorite series! I’m learning so much! Love the video!!
@allisonm1947 Жыл бұрын
obsessed with this new series! yay learning!
@MrGiovanniwow Жыл бұрын
It's been 2 months , has this concept been canceled?
@PokhrajRoy.2 жыл бұрын
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.