---
title: 'I Made Breakfast From Around The World | With Babish'
source: 'https://youtube.com/watch?v=eWRn1MEjUck'
video_id: 'eWRn1MEjUck'
date: 2026-07-01
duration_sec: 3582
---

# I Made Breakfast From Around The World | With Babish

> Source: [I Made Breakfast From Around The World | With Babish](https://youtube.com/watch?v=eWRn1MEjUck)

## Summary

This video explores diverse breakfast traditions from around the world, featuring Babish preparing iconic dishes from multiple countries. From American grand slam to Japanese breakfast, Chinese congee, and Filipino silog, each dish highlights unique flavors and cooking techniques.

### Key Points

- **Introduction to global breakfasts** [0:04] — Babish introduces the concept of breakfast as a universal meal, highlighting that 'breakfast' translates to 'grand slam' in American English, comprising pancakes, sausage, bacon, eggs.
- **American grand slam preparation** [1:40] — Recipe includes 140g flour, 30g sugar, buttermilk, and butter; pancakes cooked in non-stick pan with no fat; served with bacon, sausage, and maple syrup.
- **Vietnamese pho breakfast** [5:32] — Pressure-cooked pho broth with marrow bones, brisket, and aromatics; served with rice noodles, raw beef, herbs, lime, and sriracha.
- **French continental breakfast** [10:41] — Served with croissants, pain au chocolat, baguette, butter, jam, and French press coffee; named 'le petit déjeuner' (the little breakfast).
- **Chinese congee (rice porridge)** [12:57] — Made with chicken stock, water, ginger, medium-grain rice; simmered until broken; topped with marinated chicken, scallions, chili crisp, and sunny-side-up eggs.
- **Brazilian Pão de Queijo (cheese bread)** [15:51] — Made with sour tapioca starch, eggs, butter, milk, and cheese (cheddar + grana padano); dough rests overnight; baked at 375°F for 25–30 minutes.
- **Indian Masala Dosa** [19:56] — Potato curry wrapped in fermented lentil pancake (dosa mix); spiced with curry leaves, mustard seeds, turmeric; served with sambar and coconut chutney.
- **Portuguese Pastel de Nata (egg custard tart)** [25:01] — Bought from Lisbonata in Brooklyn; laminated pastry shell with creamy custard; traditionally served with coffee (half milk).
- **Full English breakfast** [27:08] — Includes rashers (back bacon), sausage, blood sausage, eggs, beans, mushrooms, tomatoes, toast, and tea; cooked in a non-stick pan oven-safe to 550°F.
- **Japanese breakfast** [33:12] — Comprises lightly cured salmon, rice, miso soup, tamagoyaki (rolled omelette), sesame broccoli, spinach salad, pickled radish, and nori.
- **Mexican Chilaquiles** [43:14] — Made with guajillo chili sauce, tortilla chips, refried beans, egg, avocado, and cotija cheese; chips stay crispy when using thick restaurant-style chips.
- **Egyptian Ful Medames** [48:06] — Fava beans mashed with onions, garlic, cumin, Aleppo pepper; topped with tomato-cucumber salad; served with flatbread.
- **Moroccan Shakshuka** [50:38] — Spiced tomato sauce with cumin and ras el hanout; eggs poached in sauce; topped with confit tomatoes and parsley; served with crusty bread.
- **Filipino Silog breakfast** [54:20] — Combination of longanisa (sweet sausage), beef tapa, garlic fried rice, fried egg, and spiced vinegar; garlic rice made by frying thinly sliced garlic in cold oil.

### Conclusion

Breakfast is a universal meal that varies widely across cultures, offering a rich tapestry of flavors, techniques, and traditions worth exploring.

## Transcript

Breakfast. A word that means the same
thing in every language was properly
translated. But what does it mean in
those languages? What What is bre We're
doing breakfast around the world. That's
what I was getting at. You saw where I
was going with that. I don't have to.
Let's We're doing breakfast around the
world.
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Now, when you translate the word
breakfast into English, American English
specifically, it translates to the
phrase grand slam, which is a
combination of pancakes, sausage, bacon,
and two eggs your way. We're starting
with 140 g of allpurpose flour. We have
30 g of granulated sugar, 1/4 teaspoon
of kosher salt, 3/4 of a teaspoon of
baking powder, and 1/4 teaspoon of
baking soda. Now, to this mixture, we're
going to add the wet ingredients. 3
tablespoons of melted unsalted butter.
One cup of buttermilk. This should be
room temperature. Otherwise, you're
going to resolidify the butter and
you're going to have little butter
droplets all throughout your pancakes,
which is not good eats. Wrong show. And
one egg. And a/ teaspoon of vanilla
extract. Whisk to combine. Pancake mix
can be uh lumpy. Should be, in fact.
Soon as it's combined, stop. So, this
batter is feeling a little thick in the
pants to me. So,
What does that mean? So, I'm going to
thin it out with a bit of good
oldfashioned milk. Couple tablespoons to
start. Gently mix in. Don't want to
don't want to lose those lumps.
Perfect. Now, to make the pancakes, we
can't bind our griddle. So, I'm going to
have to use a non-stick pan, which to
make pancakes of any appreciable size, I
need to do them one at a time.
So, [ __ ] me. So, you'll notice there's
no fat in the pan. There's an old adage
called the weird first pancake. First
pancake's always weird, son. Don't you
worry about Don't you worry your stupid
little head about it.
But that's because of the fat. The fat
in the bottom of the pan is what creates
that swirly off looking first pancake.
And if you're using a non-stick pan like
this one, guess what it's going to do?
Not stick. So you don't need fat.
>> Is there fat in the pants though?
>> No. No. No. Thicken the pants. Very
different. Let's grab a heaping third of
a cup of our batter. Drop it right in
the center there. So, we're just going
to let that rest until we got some
bubbles coming up. And then around the
edges, the bubbles are going to pop and
leave little holes that don't go away.
So, we're going to give it a flip. And
look at that. Come on. Picture perfect.
Doesn't seem to describe it because
we're shooting video. So, it's video
perfect.
First cake is cooked. This guy's going
in the oven. 200°ree oven just to stay
warm while we get the rest of them
cooked off.
All right, hot cakes are in the hot box,
which means that our pan has been freed
up to make the bacon and sausage. Same
pan. All right, these guys are pretty
much done. So, in the last couple
minutes of cooking here, I got a little
bit of bacon fat left up here for my
sunny side up eggs.
That's the sacrificial bacon levy that
keeps the eggs at bay.
Okay, we're going to flank those with
our sweet stackers. And of course, way
more bacon and sausage than any one
person should be consuming in a sitting.
So, what this needs now is a big old pad
of butter, a generous drizzling of real
maple syrup, even though I think a real
grand slam would have some sort of corn
syrup abomination attached to it. Let's
eat it. Is that what this show is about?
I eat the breakfast.
Oh, tell you what, folks. That's a TKO.
Now it's knockout. I was thinking a
grand slam.
There's just something about pork
sausage
drowned in in sweet tree sap. It's good.
And I love getting sunny side up or over
easy eggs because you have so much
dippable stuff here. Primarily the
pancakes, but the whole thing you just
swirl it around in eggs. turns into a
big pile of slop and you stop eating it
at that point. But it was great for a
little while. Next breakfast, please.
For our next breakfast, we head to the
thick, warm, tropical air of Vietnam.
Place I've never been and I'm now going
to make food from reportedly, which is
why I'm following somebody else's
recipe. This recipe comes courtesy of
Andrea Win over the New York Times
because uh you know, look at me. What am
I what am I what am I going to share my
culture with you? It's pancakes. To make
a quick fur broth, we're going to turn
to the pressure cooker. A cooker that
gets really high pressure while it
cooks. We're going to start by toasting
some aromatics. I have here one cinnamon
clove, three star anise pods, and four
whole cloves. Those guys are going to
toast for a few minutes. We don't want
any smoke, but we want it to be very,
very fragrant. While we're waiting for
that, we're just going to chop up an
onion. Just a rough chop. We just want
to get a little color on it. We don't
need it to break down or anything.
I'll just have it so that way I have a
nice big piece of surface area to brown.
I'm going to cut this apple in half.
I'm going to slice up that apple. Also,
I got a big old chunk of several inches
of ginger, which I'm going to slice for
a cleaner extraction. Let's plop down
these onions,
get a little color on them, and throw in
the apple, too.
And the ginger. Then we have 3 lbs of
rinsed marrow bones. So, this is going
to be our primary source of marrow
bones. So, we're going to throw those in
there.
>> Is there another source of marrow bones?
>> Uh, your mom. She has some. She won't
she won't let me have them. I'm going to
hit this with a little bit of kosher
salt to taste, as one might say, without
actually tasting it. I'm also going to
add this nice one lb piece of brisket.
Now, we're going to basically cover this
with water up to the max fill point
right here of the pressure cooker.
Why do they put a spout on things? Why
do they even bother with the spout if
it's just going to spout all over the
place? So, this guy's going to go for a
half hour and then we're going to let it
depressurize naturally. It's probably
going to take another 20, 30 minutes.
So, now we have to prepare the accutrama
for our fur. First up, jalapeno.
Nice thin slices of jalapeno. Likewise
with some onion. You want it to get
really, really thin because, you know,
these are going to mix in with the
noodles. They're going to slightly cook
in the hot broth. So to take the sort of
harsh bite off the onion and also to
make it nice and crisp, going to put it
some nice cold water for at least 10
minutes, I want pretty thin slices. I
have this other chunk of brisket here
that has been in the freezer so it's
nice and firm. You don't want it
completely rock solid.
Or if you feel like it's not working,
grab a nice sharp knife and just do it
do it the oldfashioned way. You know,
really just trying to shave it cuz it
needs to be thin enough to pretty much
cook completely in just hot broth.
That's good. All right, the presser
switch is down
and we have some
gorgeous fra that smells so freaking
good. Just going to take out that piece
of brisket and now drain the rest. There
is a lot of fat on this and we don't
want to leave too much. So, I'm going to
skim off a bunch of this fat. I want
this broth ripping hot. It needs to be
able to cook all the meat and
everything. So, pour it into a saucepan.
Bring it up to a bare simmer. Also,
while this comes up to temperature, I'm
going to add two tablespoons of fish
sauce. Now, to assemble, we have our
noodles. These are Vietnamese rice
noodles, and they have been soaked in
hot tap water until soft and pliable.
First, I have our pressurecooked brisket
here. God, look at that. That's
beautiful. And of course, we also have
our rub brisket, bean sprouts, few of
our jalapeno slices, some basil and
mint. Normally, this would be Thai
basil, but this is what we were able to
find. Normally, you'd add cilantro, but
I have that thing where cilantro tastes
bad. So, I'm just going to add a little
parsley. And before and after ladelling
the broth over top, we're going to want
to add a good squeeze of lime, few
twists of black pepper. Now, this is a
very American thing to do, but I do like
it. Um, a bit of Sriracha and a bit of
hoyen. Now for our hot, rich, spicy,
fatty broth. That broth is going to
finish cooking the noodles. It's going
to cook the meat. There you have it.
Fun. Something that I've had a lot of,
but never for breakfast. So, this is
going to be interesting.
Let's try some of this raw beef. I love
the raw beef and fur because it it has
that same sort of note as roast beef,
that kind of metallic flavor in a good
way. Like I I love, you know, it being
sort of medium rare. See, like it cooks,
but not completely. Like that's right
where I want to live. And it just plays
so nicely with that set of flavors.
Let's see what the pressurecooked one's
like.
It's tender. It's juicy. It's fatty.
It's not like dried out and papery the
way sometimes pressure coats beef can
get because it's so thoroughly marbled.
It's perfect. I love a good sweat first
thing in the morning. Don't you? Don't
you love just just bathing it and then
washing it off and being like, I'm ready
for the day.
Not bad. So now we're doing French
breakfast, which is the birthplace of
the continental breakfast that you love
so much from the Hampton Inn, but it's
much better than the Hampton in
continental breakfast. I'll tell you
that much. It's a selection of freshly
baked French specialties like quason,
pandal, baguette, and others. It is, of
course, served with plenty of butter,
French butter, orange juice, question
mark. We got some jams, black currant,
and um apricot. And of course, we need
some coffee. And obviously, I go with
the French press because do you hear
what I'm doing right now? You know, the
word for breakfast in French is leit de
jane, which means the little breakfast.
Well, anyway, so we're going to have
that right now. And what we refer to
here in the States as a continental
breakfast. This being some light pastry,
some juice, some jam, some butter. I
mean, normally with us, it means stale
corn pops and anemic waffles and
fossilized eggs, but this is way better.
We should be doing this. You might be
asking yourself, why are you not making
this badish?
The answer is I really don't want to.
Really don't want to. This one is a
gimme. Some black currant jam, which
would be traditional of the era, which
is now.
There's nothing quite like a real French
baguette. Like it took me 17 chew chews
just for my teeth to meet in the middle
cuz it's so darn crusty and chewy. As
you can see, the very confusing pano
chocolat has three bars of chocolate
just kind of buried in the middle of
this giant flaky pastry. Not
complaining, just observing.
I don't know how the French taste so
skinny. Probably all the cigarettes.
It is 3:30 in the afternoon and I still
want this cup of coffee.
La petit de Jane more like uh leon de
jane
that means big right
>> means big. No it's wonderful. It's a
it's a wonderful way to start the day. A
whole bunch of flaky butter and jam and
and it's it it just it feels luxurant.
It feels oldworld. It feels like a way
better version of what do you get at the
Ramada in. And for that I'm thankful.
Thanks France. Next up we're headed to
China. Not really. We're just going to
have some congi, which is a very popular
breakfast in China. I'm going to combine
four cups each chicken stock,
water. I'm also going to throw a couple
slices of peeled fresh ginger in there
and a/2 cup of rinsed medium grain rice.
Traditionally, this is made with long
grain rice, but recently it's become
more popular to use medium or short
grain rice for its starch content. So
now we're just going to bring this guy
up to a simmer, partially covered. Just
leave about a/2 in space between the lid
and the pot. And we're going to cook it
for 30 to 45 minutes till the rice is
broken. We have a nice thick porridge on
our hands. Not literally. That would be
very hot.
Don't put porridge on your hands. A very
popular element in congi is chicken,
specifically chicken thigh, which I have
diced. Got two chicken thighs here. I'm
going to add 2 tsp of shaing cooking
wine, 1 teaspoon of cornstarch, and a/
teaspoon of kosher salt. Go ahead and
mix that up. We're going to let this
marinate
while the rice cooks. So, about half an
hour. So, the congi is almost done. The
rice is broken, but it's still a little
bit soupy. So, this is a good time to
add the chicken. Not only uh does it
need to cook while the congi finishes
cooking, but also the starch in the
chicken is going to help continue to
thicken things up. We're also going to
add one thinly sliced scallion and a/
teaspoon of chicken bullion. Give that a
little mix. Make sure the chicken isn't
sticking together. And I'm probably
going to let that go for another 10, 15
minutes. Two sunny side up eggs in this
guy. Might not be the most traditional
thing in the world, but it makes me
think of Mulan. And what are we all
doing here if not just trying to think
of Mulan? You know, kongji is done. Just
before serving, I'm going to add one
teaspoon of toasted sesame oil.
We're going to top that up with our
sunny side up eggs, little pile of
scallions, and a whole lot of chili
crisp. There you have it, folks. Congi,
a simple, hearty, and delicious
breakfast.
It is the perfect balance of like four
distinct flavors. You got scallion,
you've got chicken, you've got sesame,
you got ginger, and the chili crisp
obviously is bringing a lot. And the
eggs are bringing you a lot of great
texture. But it's really those four main
elements that you gravitate towards. And
it's just so satisfying. Like when I
first heard about kongji, I was like,
"Ew, overcooked rice, not my bag." But
it's actually really fantastic. It's
like one of the more enjoyable porridge
consistencies as far as porridgees go. I
wish I ate kanji for breakfast more.
Perhaps I will start today. Well,
tomorrow actually because I'm ob, you
know, eating this right now. Today. I
started today. I started today.
And that's Babish guarantee. For Brazil,
we're doing pow deio. It's very common
breakfast in Brazil eaten with coffee.
It's one of my very favorite things to
get at the Brazilian restaurant. It's a
grape bread. It's a grape bread. And I
had no idea that it is 100% starchbased,
but not just any starch. Sour tapioca
starch. We got 320 g of sour tapioca
starch, 4 g of baking powder, 8 g of
salt. Just going to give that a little
cursory whisk just to get everybody
evenly distributed. We've got two large
eggs.
That was stupid. That was dumb. Just do
that from a lower height. There we go.
Then we've got 30 gram of melted butter
and 160 gram of cold milk. Should really
be using a spat. Let's do that. And
seems like this is going to turn into
one of those non-newtonian fluids. Well,
that'll be upsetting to Dutch.
Okay.
How long am I kneading this for?
>> Two minutes.
>> 2 minutes to a minute.
>> 2 to 1 minutes. We're going to make this
for the cheese that they use in
padicasia, like most great cheeses, is
illegal to bring into the United States.
So, they've found that when I say they,
I mean the world has found that that the
closest approximation is 100 g of sharp
cheddar to 160 g of granapadano. We're
just going to add that in. Make sure the
cheese is evenly incorporated. This guy
needs to sit and hydrate overnight and
think about what it's done. Cut some
plastic wrap. press it down directly
onto the surface of the stuff because
this stuff will dry out if exposed to
literally any air. We're just going to
cover the bowl itself. Doubly protect
against the thing that really kills us
all slowly with time, which is that's
right, oxygen. It's killing you every
time you breathe it.
Anyway, this guy's going to sit
overnight.
We have our dough here that has fully
hydrated. So, I'm going to use an ice
cream scoop here just for uniformity's
sake. Rolling these into a ball,
pressing an indentation into them, and
placing them on our parchment line
baking sheet. It's going to help them
bake up more evenly. I'm going to hit
them with plastic wrap. Sure, you could
bake these right now, or you could put
them in the freezer and bake them
straight out of the freezer. So you got
fresh hot powder kahoo anytime your
little ass wants it. So I'm going to put
it in the freezer.
Here comes the powo.
Now these guys are headed into a 375°
Fahrenheit oven for 25 to 30 minutes.
Probably more on the 30 minute side of
things when they're frozen. All right,
here is our powasia which do not look
much like padasia at all. Uh they've
collapsed a little bit. I think it's
because we used cold milk to get big
chunks of cheese and because we wanted
big chunks of cheese in there, but
they're going to do something really
cool. So, I'm going to go ahead and
forgive these unequivocally, as we
should do as often as possible in life.
This kind of breakfast is served with
some fresh fruit and coffee. A babbish
style coffee that is hot, strong, and
sweet.
We'll be right back. No, we're not going
anywhere. We're here.
Pow is so intensely snackable. Um, it's
really nice and salty, cheesy, slight
tang from the fermented starch, and then
you got the the sweetness of some
beautiful fresh fruit. One hell of a way
to start the day. Like, you're getting
all the satisfaction and and savoriness
that you want in a breakfast in a
breakfast sandwich right here. And if
you don't like fresh fruit, you're an
[ __ ] You're not an [ __ ] You're
not an [ __ ] But you got a lot to
learn, young man.
I assume that you're a man because
that's very very protomasculine. Be
like, "I don't like fruit." You
Next up from India, we have Masala Dosa.
This is a hearty spicy potato curry
that's wrapped up in a thin crispy
pancake called a dosa. It's made from
lentils, fermented lentils specifically,
which is why we're not going to make it
from scratch. We're going to buy a mix.
I have here some cubed and cooked Yukon
Gold potatoes. Uh these are cooked to a
state not of mushiness but of you know
soft yieldingness but there's a firmness
so I can crumble them. That's where we
want one of the trickier parts of making
this in the states is the wide variety
of spices needed to make it. Most
notably among which are fresh curry
leaves. I don't even know how we found
these if I'm being honest. Thank you
Rachel.
We also have some grated fresh ginger,
some ground cumin, some black mustard
seeds, turmeric, whole bunch of thinly
sliced onion, about a cup's worth, and a
thinly sliced bird's eye chili. And of
course, this stuff, which is called
asafotita,
asafotida
asafot. All right, I'm heating up a
non-stick pan here into which I'm going
to deposit my spices. I've got the black
mustard seed, the turmeric, ground
cumin. Just going to give those a little
bit of dry heat. I'm going to add our
teaspoon of grated fresh ginger. Once
again, just showing it a little bit of
love. Next up, we're adding a bunch of
oil and our thinly sliced onions. I'm
going to now scoop my onions to the
side. Now, they've picked up some color.
So, now I'm going to add the curry
leaves. So, I'm making a space in the
center of the pan. Drizzling a little
bit of extra oil cuz we want the curry
leaves to pop with drama.
I'm going to add our thinly sliced
bird's eye chili only for a second cuz
the capsain is going to aerosolize and
it's going to burn all of our
facilities. Ping is sort of the Indian
equivalent to MSG. Uh, it is a very,
very savory umami forward spice that
smells wild.
Ooh. like sour and sweet and spicy. It's
really interesting. Just a pinch. Let's
crumble in our cooked potatoes. Just
want to break them up a little bit. I
also want it to be not saucy, but you
know, a little thinner. So, I'm going to
probably add a solid 1/4 cup of water
here. Going to strip these leaves off
this branch cuz you can absolutely and
should eat the curry leaves.
Oh, need salt, of course.
That's terribleizing.
>> OKAY.
>> ALL RIGHT, GUYS. We get it. Okay. I'm
going set those aside
while we make our dosa. Uh, so here we
have our pre-made dosa mix because it is
a fermented paste of lentils and time
and effort, and those are my biggest
weaknesses. Non-stick pans preheated.
I'm going to ladle some of our batter
right into the center and then start
swirling it outward with a ladle. This
is going to cook on one side until it's
deeply golden brown. And then you can
flip it and cook the other side a little
bit, but you don't have to. You can just
stuff it, guff it, buff it.
That made sense though, right? I mean,
obviously the words didn't, but
Okay.
Put them on our plates. Add a generous
amount of our curry potatoes. Fold this
guy over. Shut them down. Now, we're
going to serve this with some sambar.
This is a sour tamarindi vegetable stew
that we did not make from scratch. And a
nice little dollop of coconut chutney.
There you have it. Dosa. One of the most
popular breakfasts in this known world.
Okay, so the way to eat this, as the
children say, is rip and dip.
Oh my god, I love coconut chutney. I
discovered something about myself today.
I love the dosa, too.
Fermentation gives it this slight tang,
but it's not like a sourdough tang. It's
it's a different tang entirely. The
potatoes are lovely and filling really
well spiced. And they're wonderfully
balanced by the coconut chutney. Like,
it's fresh and tropical and bright and
it works perfectly with savory. Like, it
just works so well. I want to have a
bite of this with an actual curry leaf
on it cuz you are supposed to eat the
curry leaves. I I think we have the
worst breakfasts. This is so good and so
interesting. Spicy. It's like It's like
a cup of coffee. It wakes you up cuz
it's so spicy and it's really hot in
here. I'm starting to sweat. And that's
the intention. Makes you sweat. Cools
you off. This is one of my favorite
breakfasts. My first time trying it.
It's now one of my favorites because
it's so simple. There's just mostly
lentils, vegetables, and potatoes spices
here. And like most great Indian
cooking, they come together to make
something way better than you could have
imagined would be the sum total of their
parts. It's special. It's exciting. And
it's here with Babish. We'll be right
back after now. And we're back. During
times of strife, we turn, as we so often
do, to the Portuguese.
I don't think that's ever been said
before. Portugal is more than just the
home of the Portuguese. It's also the
birthplace of
many other Portuguese people that are
long dead and pastel denata. This is one
of the most impressive past dinata uh
ever I've ever had. And it's here in
Brooklyn. It's called Lisbonata. What is
pastel denata? It is an egg custard
tart. Very sweet, very ideally sort of
creamy and almost not runny but but like
the the texture of conditioner. On the
outside, you'll see this deeply
laminated pastry. And this is achieved
by rolling it and then slicing the rolls
and then pressing those rolls into a
muffin tin and then filling that with
the custard. And what you end up with is
uh a pastry shell that has been layered
sort of fanning out from the center,
which is really cool. Like it's very
unique way to do things. And of course
on the bottom you should have the
telltale swirl of that process. So why
am I not making this myself? Cuz I don't
want to. It's hard. But if you want to
see me make it, if you want to learn
how, click the link in the upper right
hand corner right now. This is typically
served
as I'm understanding with coffee that's
half milk. Very popular drink apparently
is half milk half coffee. In other
words, not coffee.
Yep. That's some coffee flavored milk.
Luckily, we don't have to drink that.
And we can have the pastel vena.
See conditioner. It's not overwhelmingly
sweet. Like, it's sweet. Don't get me
wrong. This is you could have this for
dessert, but it's not cloingly sweet.
It's not like straight up petissery.
It's pesery. And when you nail it just
right and it's almost flowing out like
that, you know you've done something
special. And sure, I did not do this.
But by proxy, I feel as though I've done
something special, too. And that is the
Portuguese way.
>> Very well, little boy. Time for a spot
of 11. We're going to do full English
breakfast again. And this time, it's not
going to be sponsored by Harry Potter. I
thought it was fun. I was getting
sponsored by a video game. I didn't
realize that I was funding Transate. So,
I'm sorry is what I'm trying to say.
Full English breakfast. What is it? It's
a big old breakfast full of English
stuff. in this case, rashers or back
bacon, some English sausage, and some
blood sausage, which is surprisingly
good, especially when fried up crisp. A
couple eggs your way, uh, some beans and
tomato sauce, some some some huelet
packard sauce, some roasted mushrooms,
some roasted or pan seared tomatoes, and
uh, spotless spot of tea. Now, just eat
the beans cold there, though, chap. I'm
going to slice these guys on the bias
into nice bloody medallions. These guys
curl up like little curly guries. So,
we're going to weigh them down with a
chef's press. Throw in our sausages.
Let's add our blood sausage to the mix.
I'm going to cook up our mushrooms first
cuz they're going to let go of a lot of
moisture as they cook. Quarters are
pretty hard to sauté because there's so
much moisture that needs to come out of
them and they need to be heated so
thoroughly. Throw these in the oven and
you know once they've given up their
moisture I'll give them a nice sauté and
then we'll add the tomatoes.
>> You trying to tell me that that pan is
oven safe?
>> Not only is it oven safe, Brad, it's
oven safe to 550° F. That's higher than
most non-stick pans.
>> Where can I buy one of those if I were
interested?
>> Anywhere great non-stick pans. Amazon.
Amazon. Specifically Amazon. Look at the
crust on that blood. Beautiful color on
our sausages as well. Those mushrooms
are seared off. So, I'm going to grab
some of my flavor bombs.
These aren't going to sizzle right away.
Leave those alone until we have some
nice char on the bottom. So, I'm going
to fry up my eggs in here. Keep going
sunny side up with everything. But guess
what? It looks great. Looks most like
breakfast. Here's our lovely charred
tomatoes. Throw our mushrooms right on
next to that. Here's our eggs,
rashers, which I definitely mangled a
little bit, but whatever. It's going to
taste the same. We have our blood
sausage. We have our bangers. And least,
but certainly not last, we have a nice
loose pile of tomato beans. This is
served, of course, with some weird
British toast. Add our spot of English
tea
and you got yourself a full English
breakfast. That's not clever. That's
just the facts. And that's a bad
guarantee. This is one of my favorite
parts. Bangers in the mouth.
Proper English bangers are really
interestingly seasoned. Like I'm not
entirely sure what seasonings are in
there. Maybe a little nutmeg or
something. But the seasonings are really
cool and interesting. The farce, the
actual texture of the sausage is very,
very fine, almost like a hot dog, but
then it's also very, very moist. So,
it's just like a great sausage
experience. Is it greater than fried
crispy discusses of blood sausage?
I love blood sausage. I If it's fried up
crispy like this, I love it. Mostly
because of the nutmeg. That is a heavily
nutmeg spiced sausage. It almost reminds
me of um Norchinian sausage, which is
rosemary and nutmeg, and it's the only
thing that makes blood taste good. I'm
getting the tininess. I'm eating pennies
a little bit, but it somehow works.
Rashers, which if I'm not mistook are
just plain pork, like there's no is
there seasoning to this? It has less fat
than American bacon. And it's very
simply cured. It just tastes like salt
to me. And without the smoke, like it's
it's a it's not bacon. It just tastes
like salty pork. And I really don't want
to eat these beans, so I'm just
stalling.
All right.
Why? Grab some of my gorgeously cooked
sunny side up egg. Uh maybe just some
beans just to give them a fair fair
crack. And some of these beautifully
blistered roast tomatoes.
So many different flavors and textures
here. And so many different
combinations. One, two, three, four,
five, six, seven, eight, I guess,
elements.
>> Butter.
>> Well, the butter
it's condiment. I don't I don't want to
count that. Just like I don't want to
count the HP sauce, nor do I even want
to try it on here cuz I really hated
what the way it tasted in my palm.
>> What? It's so much better on
>> God damn it. He's writing.
>> Don't you don't have to just cover
everything.
I'm not. All right. Try it with a with a
with a mushroom and a banger. The old
mushroom stamp.
Hate that. Hate that. Makes it taste
like I don't want to say medicine, but
just like you have to eat this for your
chidia. Yeah. I know that's a pretty
stupendous breakfast. Even the blood s
like like you look at this and as an
American you think this looks good but
ew blood sausage. And guess what? That's
probably the tastiest thing on this
plate. And there are some tasty things
on this plate.
>> But wait, how many combinations are
there?
How many potential combinations
can you make of one, two, 247 different
potential mouthfuls lying in weight here
for you? And all you have to do is buy
all this specialty and make it all at
once at the same time.
So hard about that. Japanese breakfast
is not just the name of an indie pop
visionary. It's also a breakfast that is
eaten in Japan. So, the first thing we
got to do is lightly cure some salmon. I
have a beautiful piece of Norwegian
salmon here into two elongated pieces.
I'm going to hit it with a little bit of
saki. Just a little splash of R on these
guys and hit them with a little bit of
kosher salt. These guys are simply
getting covered with plastic wrap and
these guys are headed into the fridge
overnight.
One of the most, if not the most
important element is the rice. So, we
have some sushi rice here that has been
rinsed thoroughly, which we're going to
place in our rice cooker. Something I
was just taught about how to determine
how much rice you need. And uh this
feels flawed to me, but I'm going to do
it. All right. So, what you do is you
touch your finger to the top of the rice
and then you add water until
that water reaches the level of your
first knuck. If you buck, I have long
elegant knuckles. All right, that's
pretty much at it. No, it's not. Just
past my nail. Touch rice.
>> Touch rice. So, I don't normally do it
to the base of the thing.
>> I don't know how much was in here.
>> I do. It was two cups. That's right.
Still five.
>> Isn't it two to one? What's the What's
the ratio,
>> guys? I'm starting to get a question.
>> Hang on.
>> Everybody's knuckles are different.
That's something I learned in the army.
Everybody's knuckles are different. It's
something I learned in prison. Army
prison. All right. So, um, we're just
going to measure a little bit more water
than, uh, rice. Select cooking. And
that's how you know you're cooking. I
got a couple tablespoons of sesame seeds
here. Then I'm going to put in a
non-stick pan. Gently toast. We have to
blanch and then shock a couple different
vegetables here. I'm going to blanch
this broccoli for 3 to 5 minutes and
then shock it in an ice bath. Both to
preserve its flavor and its color. We're
doing no such thing with spinach. We're
draining the spinach.
Broccoli shacked. Spinach is denaged.
Which means only one thing. We got to do
the next thing. Making the dressing for
the spinach. Three tablespoons worth of
freshly toasted sesame seeds. They're
oils expressed. All right, we're saving
about teaspoons worth for garnish. We're
going to smash these up to about 60%.
I said 16%.
It's very precise. You have to be dead
on. So, we're about 60% to paste level
at this point. I'm going to add one
teaspoon of sugar and one teaspoon of
soy sauce. Uh, now we're going to finish
mashing it the rest of the way into a
lovely dressing that even the in-laws
will enjoy.
We'll be right back.
Babish cookware. Swear to me, you'll
only use it for good.
All right, there is our
dressing. I'm going to squeeze the
excess water out of this
spinachi. I'm going to add our dressing.
Thank you. Just kidding. Would never do
that. Start with half and see how I
feel. Okay, there's our little spinach
salad thing. You want to put it in the
fridge cuz we think it's served cold.
So, now we're going to drizzle a
tablespoon of sesame oil and the
remainder of our toasted sesame seeds.
To make the miso soup, we're going to
make the miso soup. We're going to bring
some water up to a boil and add the miso
soup packets as per the package
instructions. Why you're watching this,
I have no idea. Should have been
excluded from the edit. We're going to
add the um just the garnish packet.
We're going to let this simmer for 5 to
17 hours. And then by that time, I'll be
asleep. To make the tamagoyaki or
Japanese rolled omelette, we're going to
crack three. Damn it. Ah.
To make the tamagoyaki or Japanese
rolled omelette, we're going to break
three eggs and Japanese tamagoyaki.
We're going to break three eggs into
Okay, come on. You're going to make it
look cool, right? You're going to make
it look like I just nailed those, right?
>> 100%.
>> Cool. To these eggs, we're going to add
a little tiny bit of granulated sugar.
Was like a/4 teaspoon. And just the
tiniest tiniest little hint of soy
sauce. Now, we want to try to beat these
into a uniform mixture while
incorporating as little air as possible.
So, it's going to be a very gentle
beating.
Um,
>> like no. Now, I'm going to strain the
eggs just to filter out any Damian
chisels that are hanging out in there.
What's the actual name of the egg thing?
Chazel.
>> Um, Chalyzi. Chalyz. That's it. That is
chaly. Now we have to do something very
challenging for the very first time.
Make tamagoyaki uh perfectly in a round
pan rather than a tamaguayaki pan which
is perfectly shaped. So I'm probably
going to knock this out of the park.
Tamaguyaki is a rolled omelette, a very
very long one. You couldn't really make
it in a standalone pan. So, we have to
lay down a very thin layer of eggs, let
them just set, roll it up, and then
rinse and repeat so that we end up with
a thick rolled omelette.
Okay. All right.
Don't get too excited because every time
you do that, it starts to
>> I don't want to jinx you. So, I'm not
going to say anything.
>> Yeah. So, don't say it. Why would you
Why would you say that? Why would you
>> I'm not saying anything.
>> All right. No, I'm just Yeah. Well,
whatever you're about to say. I mean, I
was going to just say that, you know,
you're kind of nailing your first
tagyaki, which is pretty.
>> Gotcha. We're going to
send this shuffling out onto a piece of
plastic wrap set inside of
a sushi rolling mat. Just going to roll
it up. I don't know why we're doing
this, but that we're doing it. We're
here.
Helps it to keep its shape. The voice in
my head just told me.
Lastly, but certainly not leastly, our
lightly cured
salamon that we're going to throw into
the broiler until done, about 3 minutes.
Okay,
there is our beautifully broiled salmon.
A beautifully cooked piece of salmon
cooked right to 135 at its thickest
point. Got our tomagoyaki,
sesame broccoli, spinach salad, pickled
radish, very, very hot miso soup. This
is definitely not the way you serve
white rice with a fork. Japanese
breakfast. Against our own best efforts,
we did it. I'll start with this
broccoli, then. That's darling. Um, it
it's very sesame forward, but it's also
broccoli. Tomagoyaki.
Going to give it a little bit of a soy
sauce dip. I think mine came out a
little too laminated. Like some
tamagoyaki that I've had in the past or
seen is like almost uniform. You see the
swirl in there, but like the texture of
it is almost uniform. And what I have
here is almost like an overcooked French
omelette. There are distinct layers and
in between them is a wonderful barely
set kind of egg custard if you will. I
don't know if this is right or wrong,
but it's it's damn good. And that's what
I said. That's all the best things in
life are like that. This nori is called
ajitsuk. It's a special breakfast noi
which I've never tried before.
Definitely more seasoning than normal
seaweed. There's a sweetness and a and a
mild acidity to it. It's really nice.
And of course, we have our miso soup,
which one of my favorite things on this
godforsaken planet. Oh, I love miso
soup. Having miso soup for breakfast is
like better than coffee. That's not
true. For me, at least.
It's almost as good as coffee. No, it's
just really it's really great to have
something so salty and savory and
warming, especially if it's a chilly
morning with like rain. It just makes
sense. It tastes right. It tastes like
not like breakfast, but it tastes like
it makes sense at breakfast. Let's try
our spinach salad.
Some nice acidity and salt coming from
the soy sauce, but also a lovely
sweetness from I have to assume the
sugar. And then we have what when I
tempt it was perfectly cooked salmon.
It's a beautifully cooked piece of
delicious salmon. Something that I still
in my stupid American mind have a hard
time
comprehending as breakfast. It's good,
clean protein. I'm sure if I just had it
a few times in a row, I'd be like, "Hey,
you know what? This is breakfast." Now
for these little pickled radish, guys.
Those are violently crunchy in this very
like wet way. Have you ever had
something that's the crunchiest thing
you've ever eaten, but it's also wet? I
just did. You've got so many different
flavors, textures, some really intense
sesame oil flavor over here on the
broccoli and then this sweet kind of
sour note coming from the from the
spinach and then a deeply sour note
coming from these radishes with that
insane crunch. Savory, simple, rich egg
over here. Savory, simple, rich miso
over here. But also complex cuz god damn
it, it's miso. And some salmon for some
reason.
So, the more I'm eating it, the more I'm
like, "When's lunch?" Add Japan to the
list of countries who know how to do it.
Cuz we're here, we're doing it, and I
know how. And so do that. Clearly, they
they know what they're doing.
>> Should we move on?
>> Uh, what? There's more chilic. Like so
many delicious indigenous recipes born
of necessity, it has become the hangover
choice for finance bros who know a
really great place. So to make chili
chilles, we have to start by making a
tomato chili sauce. To do so, I have
some dried guilo chilies. I'm going to
pull off the stems and remove the seeds
to the best of my ability. And then also
tear them up into
1in pieces. A small onion that is peeled
and quartered. Some cumin that we
definitely ground ourselves fresh this
morning. Chose not to show it to you
because I don't want to waste your time.
I have some better bullion. You could
add chicken stock, but honestly, this is
going to be a better bet. and two cloves
of garlic. And of course, tummooders or
as they're correctly called, tomatoes.
You could use kari or Roma tomatoes.
That's what's more traditionally used is
Roma. But these have incredible flavor.
In a mediumsized highwalled sauté pan,
I'm going to crank on some medium heat.
I'm going to add my torn seed chilies.
I'm going to give those a little toast
for just uh, you know, a couple minutes.
We don't want any smoke. I want them to
be nice and fragrant. I'm going to throw
down these onion quarters and garlic
cloves. See if we can just get a little
char going. As we're getting toward the
end of it, I'm just going to sprinkle
the cumin in to give it a little toast.
Ideally, you're fresh grinding it or
you're adding whole cumin right now cuz
it will get ground up. You can see it's
smoking. So, we're going to immediately
add our tomatoes and our water. I got
four cups worth here. Just enough to
cover everybody up. We're not going to
use all of it probably. And I have my
beta and bullion. Now we're going to
bring this up to a simmer and hold it
there for like 7 to 10 minutes. We want
the tomatoes to split. We want things to
start getting soft before we put it in
the blender along with probably a cup of
the cooking liquid to start. We want
just enough to make like a thick but
horrible sauce.
Smooth
and silky. And we're going to send this
back over to the stove top for a
variable amount of time. Um, right now
it's going to taste very raw and fresh.
And some people like that. Some people
like more, you know, cooked down, more
developed flavors. The world's your
oyster. Generally speaking,
15 minutesish. I'm also going to add/
teaspoon of oregano at this point.
This has been cooking for about 15
minutes. Give it a little taste for
seasoning. Kosher salt here. Need some
salt. Chile chilles are usually served
with reffried beans, little butter, and
a non-stick pan. And I guess I'm going
with sunny side up everything just
because it looks so damn good. Now, this
is a recipe that normally utilizes stale
tortillas or tortilla chips uh as a way
to use up stuff that would normally go
to waste. You can use storebought chips
for sure. You can fry up some old
tortillas if you have any kicking
around. Uh, my ultimate option to go
with is going to be a nice big greasy
bag from
the best Mexican place in your area
because they're going to be they're
going to dance circles around anything
else. Just going to warm the sauce back
up. In goes our big greasy bag of chips.
The very best kind. The reason that I
recommend restaurant style chips,
they're really usually really thick and
impossibly crispy and they're going to
stay crispy longer in this very wet
tomato sauce. a generous base
of chips. I'm going to top that dead
center with our egg. I'm going sprinkle
some kotiah all over the place. Flank
the egg with some this beautifully
sliced and scooped avocado. Going to
scoop a pile of our reffried beans over
here on this side. Garnish with some
cilantro or in my case, parsley because
I'm a baby. And some limes for
squeezing's sake. And there you have it.
Chil chilles. something surprisingly
easy to make despite being so rustic and
homemade and and and rich and savory in
so many different ways. So much flavor
going on here. Every new country's
cuisine that we explore, I'm like, "Wow,
these guys have figured out breakfast.
It's functioning on so many levels. You
have so much richness from the egg yolk
and the reffried beans. You got perfect
amount of spice and deep rich savory
tomatoy flavors. It's spicy. It's rich.
It's fatty. It's lights and and and and
fresh tasting in some ways and crazy
dark and and and and rough in others.
Again, I just wonder what my life would
be like if I started my day this way.
Highly recommend giving a try if you
haven't already.
You can get most of the stuff you need
from for it at any grocery store and it
comes together in like 30 minutes. So,
win win win. I don't know if there are
four things, but that's how I feel about
it. Fool me once. Shame on me. Fool me
dams.
Um,
we're we're gonna all gonna have a good
time. We're making fool me dams. This is
an Egyptian breakfast of fava beans with
a vegetable salad on top. First up,
we're going to make the sort of
vegetable salad that's going to be
tomatoes, cucumbers, and red onion. I
got our third of cup each. Now, I'm
going to add parsley. This is a pretty
simple sort of Mediterranean style
tomato salad. Juice of one lemon. About
an equal part olive oil. Big pinch of
salt. Few twists of pepper. Mix it up.
And that's all there is to it. Now for
the beans, we need to go to the stove
top. I've got a large sauier here in
which I'm going to deposit a couple
tablespoons of olive oil. Let's add
our/2 cup of very finely minced onion.
All right, our onions are sweated.
They're turning translucent around the
edges, like little ice cubes. So, we're
adding 1 teaspoon of Aleppo pepper, 1
tbsp of ground cumin, and our garlic.
just to let these guys get a little bit
of dry heat. Now I'm going to add our
this about a/2 cup of finely chopped
tomatoes. Two cans of fab beans here
that I'm going to drain and rinse before
adding to the tomatoes. And I'm going to
add about a/2 cup of water. We're
looking for like a reffried bean kind of
texture here. So to we need to mash
things up. All right. Now we're just
going to let this cook for 15 20
minutes. Let the flavors melt. Let the
beans soften up a little bit more. We're
also going to add some lime juice to
taste, which is a tricky thing when
you've never tasted the food that you're
making. So, follow your nose, your
mouth, tongue. I'm going to start with
the juice of half a lime. That is going
to burn that tiny little cut on my
finger. So, good. To plate up, we just
make a big old pow of our fool and top
up with our marinated tomato salad. Got
our toasted up flatbread here. And
that's all there is to it. Fame. I'm not
going to lie to you, Babish Nation. I
don't know about this one. Not a big
bean guy. And this has like six
ingredients. So, we'll see if this comes
together to make something greater than
the sum of its parts. It's not bad. I'm
not even saying that it's objectively
bad. This just personally isn't for me
because it's just beans and vegetables.
And I I can't point to a beans and
vegetables dish on this planet that I'm
like, damn, I want some of that. If this
is almost like reffried beans, the thing
that's really missing is fat.
particularly pork fat in the case of
reffried beans, but that's not going to
fly in Egypt, I don't think. Not my cup
of tea personally, but if I had to
choose a bean dish to eat, this would
rank highly right below reffried beans.
Not bad. Not bad at all. Jack shuka, a
dish of North African origin. Today,
we're making one specifically from
Morocco. That's like the sort of gold
standard. And what really sets that
apart is the heavy use of cumin and
rasal hanoot. This is uh one of the more
essential North African spices. Now, to
add a visual flare and some wonderful
flavors to our shakshuka, I'm going to
make one of my favorite things in the
entire world, tomato kfi. Now, I'm going
to use some red and yellow cherry
tomatoes on the vine. One bay leaf, two
garlic cloves, couple peppercorns. I
want to use enough oil that it's pretty
much submerging the tomatoes. You can
definitely just roast them off in a
bunch of oil, but they're not going to
turn super sweet and jammy. It might
seem like a waste of oil, but trust me,
this oil is going to taste unbelievable.
It's imbued with garlic and tomato
flavor. Now, this guy is headed into a
225° Fahrenheit oven for 2 and 1/2 hours
or so until the tomatoes have just
started to burst. I have a large sauté
pan here that I'm going to heat up with
couple tablespoons of olive oil, about
a/2 cup of very finely minced white
onion.
We're going to add 1 teaspoon each
ground cumin and rasal hanut. Toast
those spices just for a second. Add four
cloves of finely chopped garlic.
Likewise, just a nice little quick
toast. I have your 128 oz can
of crushed tomatoes. Now, I'm also
adding 1 cup of drained and finely
chopped roasted red peppers. Now, you
want your sauce thick enough so that you
can put divots in it to cook your eggs.
And mine is already that thick. And
since we're simmering it for about 20
minutes, means I want to add about
probably a/2 cup of water. I'm going to
add a tablespoon of chopped parsley.
Once we get up to a simmer, I'm going to
partially cover it to make sure not too
much moisture evaporates. We're going to
let it simmer for at least 20 minutes.
Our kfi tomatoes are done. You can see
that they have burst, turned wrinkly,
and jammy because they've both been
cooked in and imbued with a great deal
of oil. Now, for the hardest part of our
morning, cooking the eggs in the
shakshuka. This is something uh
historically that I have done correctly
3% of the time. Most every time, I'm
overcooking the eggs. So, if that
happens, you should know it's not my
fault. I mean, it is. I have this turned
all the way down to low. We want it just
barely simmering. I'm going to make some
divots here. I'm I have my eggs
pre-cracked in a measuring cup for easy
pouring. There we go. Four eggs. I did
it. Now I'm going to cover this up. Keep
the heat at an absolute minimum and cook
them for 5 to 25 minutes until the
whites are set, but the yolks are runny.
Comfy tomatoes right in the center. I'm
also going to generously drizzle some of
our tomato oil over top. That's going to
be more than welcome. Some roughly
chopped parsley. Nice big old leaves.
You want to serve shakshuka with a nice
crusty piece of bread. I got uh some of
our leftover baguette here. Nothing
finer. Rip and dip. Let's see.
Overcooked yolk. Jammy yolk. I'll take
it.
I think you need a very lightly cooked
sauce with a with a good hit of acid in
it because the richness of the eggs.
Boom. Boom. Boom. Boom.
Not traditional to do that with the
comfy tomatoes, but it adds a whole
other tomato dimension. This is probably
my favorite thing in the world is oily
tomatoes on bread. It's a classic for a
reason. It's popular for a reason. It's
really good. It's really easy. It's
gorgeous. And if you just exercise a
little bit more situational awareness,
it can be full of runny eggs instead of
kind of set yolks. Next up, we turn our
gaze to the Philippines where we're
going to try the sort of full Filipino
breakfast sealog. This is a combination
of a couple different meats. fried egg,
garlic fried rice, and a special vinegar
sauce. About the most difficult part of
making this breakfast if you're in the
Americas is procuring the ingredients.
It was kind of hard to find this stuff.
We have Lana. This is a Filipino sausage
that's sweet, garlicky, bold, spicy. It
smells incredible. I cannot wait to eat
it. Then we have the beef tapa. This is
a cured sirloin with garlic and soy
sauce and calamani, which is apparently
halfway between a lemon, a lime, and a
grapefruit. I've never tried it, so it's
only fitting that I try it on beef for
the first time. I have some jasmine rice
that has been cooked and cooled because
we're going to make fried rice. 1/4 cup
of oil in the bottom of this pan. Into
this oil, I'm going to to deposit six
thinly sliced cloves of garlic. I'm
doing this in cold oil both so we don't
burn the garlic and so we get a more
robust infusion. We're going to heat it
gently. Just let it bubble almost as if
the garlic is in some fresh sod pop. As
you can see, cooking low and slow has
rewarded us with lightly golden brown
chips of garlic. I'm going to dump these
into a sie. I'm going to pour about 2
tablespoons back into the pan. Spread it
out a little bit. And we're going to
drop in our rice. Cup and a half of
fully cooked and chilled jasmine rice.
And I'm just going to let that sit for a
second till we get some nice crispy
bits. And then I'm going to toss it
together because, brother, it's going to
be a tossup. a little bit of golden
brownness. Now, this is seasoned with a
bit of salt and a whole lot of finely
ground black pepper.
Just going to let that pepper get a
little bit of dry heat. You want it to
burn. Now, I'm going to add most of the
garlic chips back to the fried rice,
saving a few for garnish. Evacuate that
into a bowl where we're just going to
keep it warm. Let's crank up the heat
once more. I'm going to add the rest of
this garlic oil plus some more cuz we're
going to shallow fry this meat
and the bof.
Oh yeah, we got some nice sear happening
here. Oh, there's Okay, we got some nice
color on the beef. Long as I'm frying, I
might as well crack my egg in there. Now
to serve, I'm going to scoop the fried
rice into a little bowl. Invert on the
plate. There we go. Is it going to be
too garlicky? Has anyone ever said that?
God, they smell good. I have a feeling
I'm going to get addicted to these
sausages that are pretty hard to find.
This is often served with tomatoes. So,
I've got some hab cherry tomatoes here.
Also, mustn't forget the vinegar.
Filipino spiced vinegar. There you have
it for your or really my consideration.
See, I'm going to start with the sausage
cuz I've been eyeing it since it came
into my house.
Oh, really beautifully spiced. Like
sweet. Not not spicy as in hot, but
sweet and spiced pork sausage with ton
of fat in it. Great texture. Forget
breakfast sausage. I love I'm somebody
who loves breakfast sausage. You know,
if I say for forget breakfast sausage,
you you should just forget about it.
We've just discovered that the second
ingredient in Longa is sugar cuz pork
then sugar. So yeah, it's quite sweet
but really really good. Let me try some
of this this top up.
M. That's really tasty. It's not super
tender. I mean, it's been cured and
marinated, so it's not tough, but you
know, it's sirloin. It's not going to be
super tender. Nice and juicy. Good crush
on it. Now, for the thing I've been
waiting to try since I learned that it
was a thing. This is garlicky, peppery
fried rice. It only tastes like garlic.
It's so garlicky. Bowl of that with a
fried egg on it. That's all you need.
Add some of this Lana. That's more than
you need. That is one of the best
mouthfuls I've ever had at breakfast.
The balance of flavors there and the and
the strength of those flavors. What's
going on here in these United States? Do
we hate flavor? Just out of curiosity,
I'm going to try this vinegar on its
own. Ooh, that's nice.
Okay, take a bow. One of the most
incredible breakfasts. It's got it's got
some of the most balanced flavors that
are big and kicking. This is an exciting
way to start the day. Not something that
makes you want to take a nap halfway
through, like fried cake with tree
syrup. So, what did we learn here today?
I learned a whole bunch of really
banging new breakfasts to make on
repeat. Some of those were fantastic,
particularly Sealog. But more than that,
I hope that we learned that everybody
eats breakfast and no matter where you
end up in this crazy old world, you
should try what they got. On that note,
thank you so much for watching. Keep
eating breakfast, but make sure you do
it with Babish.
Unless I'm not there. You got to eat
breakfast. It's the most important meal
of the day. How have I not mentioned
that once?
It's the most important meal of the day.
It's like the first thing you say about
breakfast and I'm saying it now at the
end and you're just going to cut me off
mid