I Made Breakfast From Around The World | With Babish

[00:04] Breakfast. A word that means the same

[00:06] thing in every language was properly

[00:08] translated. But what does it mean in

[00:11] those languages? What What is bre We're

[00:14] doing breakfast around the world. That's

[00:16] what I was getting at. You saw where I

[00:17] was going with that. I don't have to.

[00:19] Let's We're doing breakfast around the

[00:21] world.

[00:40] This episode is sponsored by Helix

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[01:40] Now, when you translate the word

[01:41] breakfast into English, American English

[01:43] specifically, it translates to the

[01:45] phrase grand slam, which is a

[01:48] combination of pancakes, sausage, bacon,

[01:52] and two eggs your way. We're starting

[01:54] with 140 g of allpurpose flour. We have

[01:56] 30 g of granulated sugar, 1/4 teaspoon

[01:59] of kosher salt, 3/4 of a teaspoon of

[02:00] baking powder, and 1/4 teaspoon of

[02:02] baking soda. Now, to this mixture, we're

[02:04] going to add the wet ingredients. 3

[02:06] tablespoons of melted unsalted butter.

[02:08] One cup of buttermilk. This should be

[02:10] room temperature. Otherwise, you're

[02:11] going to resolidify the butter and

[02:13] you're going to have little butter

[02:13] droplets all throughout your pancakes,

[02:15] which is not good eats. Wrong show. And

[02:19] one egg. And a/ teaspoon of vanilla

[02:23] extract. Whisk to combine. Pancake mix

[02:25] can be uh lumpy. Should be, in fact.

[02:28] Soon as it's combined, stop. So, this

[02:31] batter is feeling a little thick in the

[02:33] pants to me. So,

[02:36] What does that mean? So, I'm going to

[02:38] thin it out with a bit of good

[02:40] oldfashioned milk. Couple tablespoons to

[02:42] start. Gently mix in. Don't want to

[02:45] don't want to lose those lumps.

[02:48] Perfect. Now, to make the pancakes, we

[02:50] can't bind our griddle. So, I'm going to

[02:51] have to use a non-stick pan, which to

[02:54] make pancakes of any appreciable size, I

[02:56] need to do them one at a time.

[02:59] So, [ __ ] me. So, you'll notice there's

[03:02] no fat in the pan. There's an old adage

[03:04] called the weird first pancake. First

[03:06] pancake's always weird, son. Don't you

[03:08] worry about Don't you worry your stupid

[03:10] little head about it.

[03:13] But that's because of the fat. The fat

[03:15] in the bottom of the pan is what creates

[03:16] that swirly off looking first pancake.

[03:19] And if you're using a non-stick pan like

[03:21] this one, guess what it's going to do?

[03:22] Not stick. So you don't need fat.

[03:27] >> Is there fat in the pants though?

[03:29] >> No. No. No. Thicken the pants. Very

[03:31] different. Let's grab a heaping third of

[03:34] a cup of our batter. Drop it right in

[03:37] the center there. So, we're just going

[03:39] to let that rest until we got some

[03:41] bubbles coming up. And then around the

[03:43] edges, the bubbles are going to pop and

[03:45] leave little holes that don't go away.

[03:48] So, we're going to give it a flip. And

[03:50] look at that. Come on. Picture perfect.

[03:52] Doesn't seem to describe it because

[03:54] we're shooting video. So, it's video

[03:56] perfect.

[03:58] First cake is cooked. This guy's going

[04:00] in the oven. 200°ree oven just to stay

[04:02] warm while we get the rest of them

[04:04] cooked off.

[04:06] All right, hot cakes are in the hot box,

[04:10] which means that our pan has been freed

[04:11] up to make the bacon and sausage. Same

[04:15] pan. All right, these guys are pretty

[04:17] much done. So, in the last couple

[04:19] minutes of cooking here, I got a little

[04:21] bit of bacon fat left up here for my

[04:24] sunny side up eggs.

[04:26] That's the sacrificial bacon levy that

[04:29] keeps the eggs at bay.

[04:33] Okay, we're going to flank those with

[04:35] our sweet stackers. And of course, way

[04:38] more bacon and sausage than any one

[04:40] person should be consuming in a sitting.

[04:42] So, what this needs now is a big old pad

[04:44] of butter, a generous drizzling of real

[04:47] maple syrup, even though I think a real

[04:49] grand slam would have some sort of corn

[04:52] syrup abomination attached to it. Let's

[04:55] eat it. Is that what this show is about?

[04:56] I eat the breakfast.

[04:59] Oh, tell you what, folks. That's a TKO.

[05:02] Now it's knockout. I was thinking a

[05:03] grand slam.

[05:06] There's just something about pork

[05:09] sausage

[05:11] drowned in in sweet tree sap. It's good.

[05:15] And I love getting sunny side up or over

[05:18] easy eggs because you have so much

[05:20] dippable stuff here. Primarily the

[05:21] pancakes, but the whole thing you just

[05:23] swirl it around in eggs. turns into a

[05:25] big pile of slop and you stop eating it

[05:27] at that point. But it was great for a

[05:29] little while. Next breakfast, please.

[05:32] For our next breakfast, we head to the

[05:34] thick, warm, tropical air of Vietnam.

[05:38] Place I've never been and I'm now going

[05:39] to make food from reportedly, which is

[05:42] why I'm following somebody else's

[05:43] recipe. This recipe comes courtesy of

[05:44] Andrea Win over the New York Times

[05:46] because uh you know, look at me. What am

[05:49] I what am I what am I going to share my

[05:52] culture with you? It's pancakes. To make

[05:54] a quick fur broth, we're going to turn

[05:55] to the pressure cooker. A cooker that

[05:59] gets really high pressure while it

[06:00] cooks. We're going to start by toasting

[06:02] some aromatics. I have here one cinnamon

[06:04] clove, three star anise pods, and four

[06:08] whole cloves. Those guys are going to

[06:11] toast for a few minutes. We don't want

[06:13] any smoke, but we want it to be very,

[06:14] very fragrant. While we're waiting for

[06:16] that, we're just going to chop up an

[06:17] onion. Just a rough chop. We just want

[06:19] to get a little color on it. We don't

[06:20] need it to break down or anything.

[06:23] I'll just have it so that way I have a

[06:24] nice big piece of surface area to brown.

[06:26] I'm going to cut this apple in half.

[06:29] I'm going to slice up that apple. Also,

[06:31] I got a big old chunk of several inches

[06:32] of ginger, which I'm going to slice for

[06:35] a cleaner extraction. Let's plop down

[06:38] these onions,

[06:40] get a little color on them, and throw in

[06:42] the apple, too.

[06:46] And the ginger. Then we have 3 lbs of

[06:48] rinsed marrow bones. So, this is going

[06:50] to be our primary source of marrow

[06:53] bones. So, we're going to throw those in

[06:55] there.

[06:55] >> Is there another source of marrow bones?

[06:57] >> Uh, your mom. She has some. She won't

[07:01] she won't let me have them. I'm going to

[07:02] hit this with a little bit of kosher

[07:04] salt to taste, as one might say, without

[07:07] actually tasting it. I'm also going to

[07:09] add this nice one lb piece of brisket.

[07:11] Now, we're going to basically cover this

[07:13] with water up to the max fill point

[07:16] right here of the pressure cooker.

[07:19] Why do they put a spout on things? Why

[07:22] do they even bother with the spout if

[07:24] it's just going to spout all over the

[07:25] place? So, this guy's going to go for a

[07:27] half hour and then we're going to let it

[07:28] depressurize naturally. It's probably

[07:30] going to take another 20, 30 minutes.

[07:31] So, now we have to prepare the accutrama

[07:33] for our fur. First up, jalapeno.

[07:37] Nice thin slices of jalapeno. Likewise

[07:39] with some onion. You want it to get

[07:42] really, really thin because, you know,

[07:43] these are going to mix in with the

[07:44] noodles. They're going to slightly cook

[07:46] in the hot broth. So to take the sort of

[07:48] harsh bite off the onion and also to

[07:50] make it nice and crisp, going to put it

[07:51] some nice cold water for at least 10

[07:54] minutes, I want pretty thin slices. I

[07:57] have this other chunk of brisket here

[07:59] that has been in the freezer so it's

[08:01] nice and firm. You don't want it

[08:03] completely rock solid.

[08:06] Or if you feel like it's not working,

[08:08] grab a nice sharp knife and just do it

[08:10] do it the oldfashioned way. You know,

[08:12] really just trying to shave it cuz it

[08:15] needs to be thin enough to pretty much

[08:17] cook completely in just hot broth.

[08:19] That's good. All right, the presser

[08:21] switch is down

[08:25] and we have some

[08:27] gorgeous fra that smells so freaking

[08:30] good. Just going to take out that piece

[08:32] of brisket and now drain the rest. There

[08:35] is a lot of fat on this and we don't

[08:37] want to leave too much. So, I'm going to

[08:38] skim off a bunch of this fat. I want

[08:41] this broth ripping hot. It needs to be

[08:43] able to cook all the meat and

[08:44] everything. So, pour it into a saucepan.

[08:47] Bring it up to a bare simmer. Also,

[08:49] while this comes up to temperature, I'm

[08:50] going to add two tablespoons of fish

[08:52] sauce. Now, to assemble, we have our

[08:56] noodles. These are Vietnamese rice

[08:59] noodles, and they have been soaked in

[09:01] hot tap water until soft and pliable.

[09:04] First, I have our pressurecooked brisket

[09:06] here. God, look at that. That's

[09:07] beautiful. And of course, we also have

[09:09] our rub brisket, bean sprouts, few of

[09:13] our jalapeno slices, some basil and

[09:15] mint. Normally, this would be Thai

[09:17] basil, but this is what we were able to

[09:19] find. Normally, you'd add cilantro, but

[09:22] I have that thing where cilantro tastes

[09:24] bad. So, I'm just going to add a little

[09:25] parsley. And before and after ladelling

[09:27] the broth over top, we're going to want

[09:28] to add a good squeeze of lime, few

[09:31] twists of black pepper. Now, this is a

[09:33] very American thing to do, but I do like

[09:35] it. Um, a bit of Sriracha and a bit of

[09:38] hoyen. Now for our hot, rich, spicy,

[09:43] fatty broth. That broth is going to

[09:45] finish cooking the noodles. It's going

[09:46] to cook the meat. There you have it.

[09:48] Fun. Something that I've had a lot of,

[09:50] but never for breakfast. So, this is

[09:51] going to be interesting.

[09:55] Let's try some of this raw beef. I love

[09:58] the raw beef and fur because it it has

[10:00] that same sort of note as roast beef,

[10:03] that kind of metallic flavor in a good

[10:04] way. Like I I love, you know, it being

[10:07] sort of medium rare. See, like it cooks,

[10:11] but not completely. Like that's right

[10:13] where I want to live. And it just plays

[10:15] so nicely with that set of flavors.

[10:17] Let's see what the pressurecooked one's

[10:18] like.

[10:20] It's tender. It's juicy. It's fatty.

[10:23] It's not like dried out and papery the

[10:25] way sometimes pressure coats beef can

[10:28] get because it's so thoroughly marbled.

[10:31] It's perfect. I love a good sweat first

[10:33] thing in the morning. Don't you? Don't

[10:35] you love just just bathing it and then

[10:37] washing it off and being like, I'm ready

[10:39] for the day.

[10:41] Not bad. So now we're doing French

[10:44] breakfast, which is the birthplace of

[10:47] the continental breakfast that you love

[10:49] so much from the Hampton Inn, but it's

[10:51] much better than the Hampton in

[10:53] continental breakfast. I'll tell you

[10:54] that much. It's a selection of freshly

[10:57] baked French specialties like quason,

[10:59] pandal, baguette, and others. It is, of

[11:03] course, served with plenty of butter,

[11:06] French butter, orange juice, question

[11:08] mark. We got some jams, black currant,

[11:11] and um apricot. And of course, we need

[11:14] some coffee. And obviously, I go with

[11:15] the French press because do you hear

[11:17] what I'm doing right now? You know, the

[11:19] word for breakfast in French is leit de

[11:21] jane, which means the little breakfast.

[11:26] Well, anyway, so we're going to have

[11:28] that right now. And what we refer to

[11:29] here in the States as a continental

[11:32] breakfast. This being some light pastry,

[11:35] some juice, some jam, some butter. I

[11:38] mean, normally with us, it means stale

[11:39] corn pops and anemic waffles and

[11:41] fossilized eggs, but this is way better.

[11:44] We should be doing this. You might be

[11:45] asking yourself, why are you not making

[11:48] this badish?

[11:52] The answer is I really don't want to.

[11:54] Really don't want to. This one is a

[11:55] gimme. Some black currant jam, which

[11:58] would be traditional of the era, which

[12:00] is now.

[12:02] There's nothing quite like a real French

[12:04] baguette. Like it took me 17 chew chews

[12:06] just for my teeth to meet in the middle

[12:08] cuz it's so darn crusty and chewy. As

[12:12] you can see, the very confusing pano

[12:13] chocolat has three bars of chocolate

[12:15] just kind of buried in the middle of

[12:17] this giant flaky pastry. Not

[12:19] complaining, just observing.

[12:22] I don't know how the French taste so

[12:24] skinny. Probably all the cigarettes.

[12:26] It is 3:30 in the afternoon and I still

[12:30] want this cup of coffee.

[12:33] La petit de Jane more like uh leon de

[12:36] jane

[12:38] that means big right

[12:40] >> means big. No it's wonderful. It's a

[12:42] it's a wonderful way to start the day. A

[12:43] whole bunch of flaky butter and jam and

[12:46] and it's it it just it feels luxurant.

[12:48] It feels oldworld. It feels like a way

[12:51] better version of what do you get at the

[12:52] Ramada in. And for that I'm thankful.

[12:57] Thanks France. Next up we're headed to

[13:00] China. Not really. We're just going to

[13:01] have some congi, which is a very popular

[13:04] breakfast in China. I'm going to combine

[13:06] four cups each chicken stock,

[13:10] water. I'm also going to throw a couple

[13:12] slices of peeled fresh ginger in there

[13:14] and a/2 cup of rinsed medium grain rice.

[13:18] Traditionally, this is made with long

[13:20] grain rice, but recently it's become

[13:22] more popular to use medium or short

[13:26] grain rice for its starch content. So

[13:27] now we're just going to bring this guy

[13:28] up to a simmer, partially covered. Just

[13:31] leave about a/2 in space between the lid

[13:34] and the pot. And we're going to cook it

[13:35] for 30 to 45 minutes till the rice is

[13:39] broken. We have a nice thick porridge on

[13:41] our hands. Not literally. That would be

[13:43] very hot.

[13:45] Don't put porridge on your hands. A very

[13:47] popular element in congi is chicken,

[13:50] specifically chicken thigh, which I have

[13:51] diced. Got two chicken thighs here. I'm

[13:54] going to add 2 tsp of shaing cooking

[13:57] wine, 1 teaspoon of cornstarch, and a/

[14:00] teaspoon of kosher salt. Go ahead and

[14:02] mix that up. We're going to let this

[14:03] marinate

[14:05] while the rice cooks. So, about half an

[14:07] hour. So, the congi is almost done. The

[14:10] rice is broken, but it's still a little

[14:12] bit soupy. So, this is a good time to

[14:14] add the chicken. Not only uh does it

[14:16] need to cook while the congi finishes

[14:17] cooking, but also the starch in the

[14:19] chicken is going to help continue to

[14:21] thicken things up. We're also going to

[14:23] add one thinly sliced scallion and a/

[14:25] teaspoon of chicken bullion. Give that a

[14:28] little mix. Make sure the chicken isn't

[14:29] sticking together. And I'm probably

[14:31] going to let that go for another 10, 15

[14:33] minutes. Two sunny side up eggs in this

[14:37] guy. Might not be the most traditional

[14:39] thing in the world, but it makes me

[14:41] think of Mulan. And what are we all

[14:43] doing here if not just trying to think

[14:45] of Mulan? You know, kongji is done. Just

[14:48] before serving, I'm going to add one

[14:49] teaspoon of toasted sesame oil.

[14:54] We're going to top that up with our

[14:55] sunny side up eggs, little pile of

[14:58] scallions, and a whole lot of chili

[15:00] crisp. There you have it, folks. Congi,

[15:03] a simple, hearty, and delicious

[15:04] breakfast.

[15:06] It is the perfect balance of like four

[15:10] distinct flavors. You got scallion,

[15:12] you've got chicken, you've got sesame,

[15:15] you got ginger, and the chili crisp

[15:18] obviously is bringing a lot. And the

[15:20] eggs are bringing you a lot of great

[15:21] texture. But it's really those four main

[15:23] elements that you gravitate towards. And

[15:25] it's just so satisfying. Like when I

[15:28] first heard about kongji, I was like,

[15:30] "Ew, overcooked rice, not my bag." But

[15:33] it's actually really fantastic. It's

[15:35] like one of the more enjoyable porridge

[15:37] consistencies as far as porridgees go. I

[15:39] wish I ate kanji for breakfast more.

[15:40] Perhaps I will start today. Well,

[15:43] tomorrow actually because I'm ob, you

[15:45] know, eating this right now. Today. I

[15:48] started today. I started today.

[15:51] And that's Babish guarantee. For Brazil,

[15:54] we're doing pow deio. It's very common

[15:56] breakfast in Brazil eaten with coffee.

[15:58] It's one of my very favorite things to

[15:59] get at the Brazilian restaurant. It's a

[16:01] grape bread. It's a grape bread. And I

[16:03] had no idea that it is 100% starchbased,

[16:07] but not just any starch. Sour tapioca

[16:10] starch. We got 320 g of sour tapioca

[16:13] starch, 4 g of baking powder, 8 g of

[16:17] salt. Just going to give that a little

[16:19] cursory whisk just to get everybody

[16:21] evenly distributed. We've got two large

[16:25] eggs.

[16:27] That was stupid. That was dumb. Just do

[16:29] that from a lower height. There we go.

[16:31] Then we've got 30 gram of melted butter

[16:34] and 160 gram of cold milk. Should really

[16:38] be using a spat. Let's do that. And

[16:41] seems like this is going to turn into

[16:42] one of those non-newtonian fluids. Well,

[16:45] that'll be upsetting to Dutch.

[16:52] Okay.

[16:54] How long am I kneading this for?

[16:56] >> Two minutes.

[16:57] >> 2 minutes to a minute.

[16:59] >> 2 to 1 minutes. We're going to make this

[17:02] for the cheese that they use in

[17:04] padicasia, like most great cheeses, is

[17:06] illegal to bring into the United States.

[17:07] So, they've found that when I say they,

[17:09] I mean the world has found that that the

[17:14] closest approximation is 100 g of sharp

[17:17] cheddar to 160 g of granapadano. We're

[17:20] just going to add that in. Make sure the

[17:22] cheese is evenly incorporated. This guy

[17:24] needs to sit and hydrate overnight and

[17:27] think about what it's done. Cut some

[17:29] plastic wrap. press it down directly

[17:31] onto the surface of the stuff because

[17:34] this stuff will dry out if exposed to

[17:37] literally any air. We're just going to

[17:38] cover the bowl itself. Doubly protect

[17:42] against the thing that really kills us

[17:45] all slowly with time, which is that's

[17:49] right, oxygen. It's killing you every

[17:51] time you breathe it.

[17:53] Anyway, this guy's going to sit

[17:54] overnight.

[17:56] We have our dough here that has fully

[17:58] hydrated. So, I'm going to use an ice

[18:00] cream scoop here just for uniformity's

[18:02] sake. Rolling these into a ball,

[18:05] pressing an indentation into them, and

[18:09] placing them on our parchment line

[18:12] baking sheet. It's going to help them

[18:13] bake up more evenly. I'm going to hit

[18:16] them with plastic wrap. Sure, you could

[18:18] bake these right now, or you could put

[18:22] them in the freezer and bake them

[18:23] straight out of the freezer. So you got

[18:24] fresh hot powder kahoo anytime your

[18:26] little ass wants it. So I'm going to put

[18:28] it in the freezer.

[18:30] Here comes the powo.

[18:33] Now these guys are headed into a 375°

[18:36] Fahrenheit oven for 25 to 30 minutes.

[18:38] Probably more on the 30 minute side of

[18:40] things when they're frozen. All right,

[18:43] here is our powasia which do not look

[18:46] much like padasia at all. Uh they've

[18:49] collapsed a little bit. I think it's

[18:51] because we used cold milk to get big

[18:54] chunks of cheese and because we wanted

[18:56] big chunks of cheese in there, but

[18:58] they're going to do something really

[18:59] cool. So, I'm going to go ahead and

[19:01] forgive these unequivocally, as we

[19:04] should do as often as possible in life.

[19:06] This kind of breakfast is served with

[19:07] some fresh fruit and coffee. A babbish

[19:10] style coffee that is hot, strong, and

[19:13] sweet.

[19:14] We'll be right back. No, we're not going

[19:17] anywhere. We're here.

[19:20] Pow is so intensely snackable. Um, it's

[19:24] really nice and salty, cheesy, slight

[19:26] tang from the fermented starch, and then

[19:29] you got the the sweetness of some

[19:31] beautiful fresh fruit. One hell of a way

[19:33] to start the day. Like, you're getting

[19:35] all the satisfaction and and savoriness

[19:38] that you want in a breakfast in a

[19:40] breakfast sandwich right here. And if

[19:41] you don't like fresh fruit, you're an

[19:42] [ __ ] You're not an [ __ ] You're

[19:44] not an [ __ ] But you got a lot to

[19:45] learn, young man.

[19:49] I assume that you're a man because

[19:50] that's very very protomasculine. Be

[19:52] like, "I don't like fruit." You

[19:56] Next up from India, we have Masala Dosa.

[19:59] This is a hearty spicy potato curry

[20:02] that's wrapped up in a thin crispy

[20:04] pancake called a dosa. It's made from

[20:06] lentils, fermented lentils specifically,

[20:08] which is why we're not going to make it

[20:09] from scratch. We're going to buy a mix.

[20:11] I have here some cubed and cooked Yukon

[20:13] Gold potatoes. Uh these are cooked to a

[20:16] state not of mushiness but of you know

[20:19] soft yieldingness but there's a firmness

[20:21] so I can crumble them. That's where we

[20:22] want one of the trickier parts of making

[20:24] this in the states is the wide variety

[20:27] of spices needed to make it. Most

[20:30] notably among which are fresh curry

[20:32] leaves. I don't even know how we found

[20:34] these if I'm being honest. Thank you

[20:35] Rachel.

[20:37] We also have some grated fresh ginger,

[20:40] some ground cumin, some black mustard

[20:42] seeds, turmeric, whole bunch of thinly

[20:45] sliced onion, about a cup's worth, and a

[20:47] thinly sliced bird's eye chili. And of

[20:49] course, this stuff, which is called

[20:53] asafotita,

[20:55] asafotida

[20:57] asafot. All right, I'm heating up a

[20:59] non-stick pan here into which I'm going

[21:01] to deposit my spices. I've got the black

[21:03] mustard seed, the turmeric, ground

[21:06] cumin. Just going to give those a little

[21:08] bit of dry heat. I'm going to add our

[21:10] teaspoon of grated fresh ginger. Once

[21:13] again, just showing it a little bit of

[21:16] love. Next up, we're adding a bunch of

[21:18] oil and our thinly sliced onions. I'm

[21:21] going to now scoop my onions to the

[21:23] side. Now, they've picked up some color.

[21:26] So, now I'm going to add the curry

[21:28] leaves. So, I'm making a space in the

[21:29] center of the pan. Drizzling a little

[21:30] bit of extra oil cuz we want the curry

[21:32] leaves to pop with drama.

[21:36] I'm going to add our thinly sliced

[21:37] bird's eye chili only for a second cuz

[21:40] the capsain is going to aerosolize and

[21:43] it's going to burn all of our

[21:45] facilities. Ping is sort of the Indian

[21:48] equivalent to MSG. Uh, it is a very,

[21:51] very savory umami forward spice that

[21:54] smells wild.

[21:57] Ooh. like sour and sweet and spicy. It's

[22:00] really interesting. Just a pinch. Let's

[22:03] crumble in our cooked potatoes. Just

[22:06] want to break them up a little bit. I

[22:07] also want it to be not saucy, but you

[22:09] know, a little thinner. So, I'm going to

[22:11] probably add a solid 1/4 cup of water

[22:14] here. Going to strip these leaves off

[22:16] this branch cuz you can absolutely and

[22:19] should eat the curry leaves.

[22:22] Oh, need salt, of course.

[22:32] That's terribleizing.

[22:34] >> OKAY.

[22:36] >> ALL RIGHT, GUYS. We get it. Okay. I'm

[22:37] going set those aside

[22:40] while we make our dosa. Uh, so here we

[22:43] have our pre-made dosa mix because it is

[22:45] a fermented paste of lentils and time

[22:49] and effort, and those are my biggest

[22:51] weaknesses. Non-stick pans preheated.

[22:54] I'm going to ladle some of our batter

[22:56] right into the center and then start

[22:58] swirling it outward with a ladle. This

[23:01] is going to cook on one side until it's

[23:02] deeply golden brown. And then you can

[23:05] flip it and cook the other side a little

[23:06] bit, but you don't have to. You can just

[23:08] stuff it, guff it, buff it.

[23:14] That made sense though, right? I mean,

[23:15] obviously the words didn't, but

[23:18] Okay.

[23:20] Put them on our plates. Add a generous

[23:23] amount of our curry potatoes. Fold this

[23:26] guy over. Shut them down. Now, we're

[23:28] going to serve this with some sambar.

[23:31] This is a sour tamarindi vegetable stew

[23:34] that we did not make from scratch. And a

[23:36] nice little dollop of coconut chutney.

[23:39] There you have it. Dosa. One of the most

[23:41] popular breakfasts in this known world.

[23:44] Okay, so the way to eat this, as the

[23:47] children say, is rip and dip.

[23:50] Oh my god, I love coconut chutney. I

[23:52] discovered something about myself today.

[23:54] I love the dosa, too.

[23:57] Fermentation gives it this slight tang,

[23:59] but it's not like a sourdough tang. It's

[24:00] it's a different tang entirely. The

[24:03] potatoes are lovely and filling really

[24:05] well spiced. And they're wonderfully

[24:07] balanced by the coconut chutney. Like,

[24:08] it's fresh and tropical and bright and

[24:11] it works perfectly with savory. Like, it

[24:13] just works so well. I want to have a

[24:14] bite of this with an actual curry leaf

[24:16] on it cuz you are supposed to eat the

[24:17] curry leaves. I I think we have the

[24:20] worst breakfasts. This is so good and so

[24:23] interesting. Spicy. It's like It's like

[24:25] a cup of coffee. It wakes you up cuz

[24:27] it's so spicy and it's really hot in

[24:29] here. I'm starting to sweat. And that's

[24:32] the intention. Makes you sweat. Cools

[24:34] you off. This is one of my favorite

[24:37] breakfasts. My first time trying it.

[24:38] It's now one of my favorites because

[24:40] it's so simple. There's just mostly

[24:42] lentils, vegetables, and potatoes spices

[24:44] here. And like most great Indian

[24:47] cooking, they come together to make

[24:49] something way better than you could have

[24:50] imagined would be the sum total of their

[24:52] parts. It's special. It's exciting. And

[24:56] it's here with Babish. We'll be right

[24:58] back after now. And we're back. During

[25:03] times of strife, we turn, as we so often

[25:05] do, to the Portuguese.

[25:10] I don't think that's ever been said

[25:11] before. Portugal is more than just the

[25:13] home of the Portuguese. It's also the

[25:15] birthplace of

[25:18] many other Portuguese people that are

[25:20] long dead and pastel denata. This is one

[25:24] of the most impressive past dinata uh

[25:26] ever I've ever had. And it's here in

[25:28] Brooklyn. It's called Lisbonata. What is

[25:30] pastel denata? It is an egg custard

[25:33] tart. Very sweet, very ideally sort of

[25:36] creamy and almost not runny but but like

[25:39] the the texture of conditioner. On the

[25:42] outside, you'll see this deeply

[25:44] laminated pastry. And this is achieved

[25:47] by rolling it and then slicing the rolls

[25:50] and then pressing those rolls into a

[25:52] muffin tin and then filling that with

[25:55] the custard. And what you end up with is

[25:57] uh a pastry shell that has been layered

[26:02] sort of fanning out from the center,

[26:04] which is really cool. Like it's very

[26:06] unique way to do things. And of course

[26:07] on the bottom you should have the

[26:09] telltale swirl of that process. So why

[26:12] am I not making this myself? Cuz I don't

[26:14] want to. It's hard. But if you want to

[26:16] see me make it, if you want to learn

[26:17] how, click the link in the upper right

[26:18] hand corner right now. This is typically

[26:21] served

[26:22] as I'm understanding with coffee that's

[26:25] half milk. Very popular drink apparently

[26:27] is half milk half coffee. In other

[26:29] words, not coffee.

[26:33] Yep. That's some coffee flavored milk.

[26:35] Luckily, we don't have to drink that.

[26:37] And we can have the pastel vena.

[26:42] See conditioner. It's not overwhelmingly

[26:44] sweet. Like, it's sweet. Don't get me

[26:46] wrong. This is you could have this for

[26:47] dessert, but it's not cloingly sweet.

[26:50] It's not like straight up petissery.

[26:52] It's pesery. And when you nail it just

[26:54] right and it's almost flowing out like

[26:55] that, you know you've done something

[26:57] special. And sure, I did not do this.

[27:01] But by proxy, I feel as though I've done

[27:03] something special, too. And that is the

[27:06] Portuguese way.

[27:08] >> Very well, little boy. Time for a spot

[27:10] of 11. We're going to do full English

[27:13] breakfast again. And this time, it's not

[27:14] going to be sponsored by Harry Potter. I

[27:17] thought it was fun. I was getting

[27:18] sponsored by a video game. I didn't

[27:19] realize that I was funding Transate. So,

[27:23] I'm sorry is what I'm trying to say.

[27:24] Full English breakfast. What is it? It's

[27:26] a big old breakfast full of English

[27:28] stuff. in this case, rashers or back

[27:31] bacon, some English sausage, and some

[27:33] blood sausage, which is surprisingly

[27:35] good, especially when fried up crisp. A

[27:37] couple eggs your way, uh, some beans and

[27:40] tomato sauce, some some some huelet

[27:43] packard sauce, some roasted mushrooms,

[27:46] some roasted or pan seared tomatoes, and

[27:49] uh, spotless spot of tea. Now, just eat

[27:52] the beans cold there, though, chap. I'm

[27:55] going to slice these guys on the bias

[27:58] into nice bloody medallions. These guys

[28:03] curl up like little curly guries. So,

[28:07] we're going to weigh them down with a

[28:09] chef's press. Throw in our sausages.

[28:12] Let's add our blood sausage to the mix.

[28:15] I'm going to cook up our mushrooms first

[28:17] cuz they're going to let go of a lot of

[28:19] moisture as they cook. Quarters are

[28:21] pretty hard to sauté because there's so

[28:24] much moisture that needs to come out of

[28:25] them and they need to be heated so

[28:26] thoroughly. Throw these in the oven and

[28:28] you know once they've given up their

[28:30] moisture I'll give them a nice sauté and

[28:32] then we'll add the tomatoes.

[28:33] >> You trying to tell me that that pan is

[28:35] oven safe?

[28:37] >> Not only is it oven safe, Brad, it's

[28:38] oven safe to 550° F. That's higher than

[28:42] most non-stick pans.

[28:44] >> Where can I buy one of those if I were

[28:46] interested?

[28:47] >> Anywhere great non-stick pans. Amazon.

[28:49] Amazon. Specifically Amazon. Look at the

[28:52] crust on that blood. Beautiful color on

[28:55] our sausages as well. Those mushrooms

[28:57] are seared off. So, I'm going to grab

[28:59] some of my flavor bombs.

[29:03] These aren't going to sizzle right away.

[29:05] Leave those alone until we have some

[29:06] nice char on the bottom. So, I'm going

[29:08] to fry up my eggs in here. Keep going

[29:10] sunny side up with everything. But guess

[29:12] what? It looks great. Looks most like

[29:14] breakfast. Here's our lovely charred

[29:17] tomatoes. Throw our mushrooms right on

[29:20] next to that. Here's our eggs,

[29:25] rashers, which I definitely mangled a

[29:27] little bit, but whatever. It's going to

[29:28] taste the same. We have our blood

[29:30] sausage. We have our bangers. And least,

[29:34] but certainly not last, we have a nice

[29:37] loose pile of tomato beans. This is

[29:41] served, of course, with some weird

[29:43] British toast. Add our spot of English

[29:45] tea

[29:47] and you got yourself a full English

[29:48] breakfast. That's not clever. That's

[29:50] just the facts. And that's a bad

[29:53] guarantee. This is one of my favorite

[29:55] parts. Bangers in the mouth.

[29:59] Proper English bangers are really

[30:02] interestingly seasoned. Like I'm not

[30:03] entirely sure what seasonings are in

[30:05] there. Maybe a little nutmeg or

[30:06] something. But the seasonings are really

[30:08] cool and interesting. The farce, the

[30:11] actual texture of the sausage is very,

[30:13] very fine, almost like a hot dog, but

[30:15] then it's also very, very moist. So,

[30:17] it's just like a great sausage

[30:19] experience. Is it greater than fried

[30:22] crispy discusses of blood sausage?

[30:28] I love blood sausage. I If it's fried up

[30:30] crispy like this, I love it. Mostly

[30:32] because of the nutmeg. That is a heavily

[30:34] nutmeg spiced sausage. It almost reminds

[30:37] me of um Norchinian sausage, which is

[30:40] rosemary and nutmeg, and it's the only

[30:42] thing that makes blood taste good. I'm

[30:44] getting the tininess. I'm eating pennies

[30:46] a little bit, but it somehow works.

[30:48] Rashers, which if I'm not mistook are

[30:51] just plain pork, like there's no is

[30:54] there seasoning to this? It has less fat

[30:56] than American bacon. And it's very

[30:59] simply cured. It just tastes like salt

[31:01] to me. And without the smoke, like it's

[31:03] it's a it's not bacon. It just tastes

[31:04] like salty pork. And I really don't want

[31:06] to eat these beans, so I'm just

[31:07] stalling.

[31:11] All right.

[31:15] Why? Grab some of my gorgeously cooked

[31:19] sunny side up egg. Uh maybe just some

[31:22] beans just to give them a fair fair

[31:23] crack. And some of these beautifully

[31:26] blistered roast tomatoes.

[31:32] So many different flavors and textures

[31:34] here. And so many different

[31:36] combinations. One, two, three, four,

[31:40] five, six, seven, eight, I guess,

[31:43] elements.

[31:44] >> Butter.

[31:46] >> Well, the butter

[31:48] it's condiment. I don't I don't want to

[31:49] count that. Just like I don't want to

[31:50] count the HP sauce, nor do I even want

[31:52] to try it on here cuz I really hated

[31:54] what the way it tasted in my palm.

[31:56] >> What? It's so much better on

[31:58] >> God damn it. He's writing.

[32:01] >> Don't you don't have to just cover

[32:03] everything.

[32:04] I'm not. All right. Try it with a with a

[32:07] with a mushroom and a banger. The old

[32:12] mushroom stamp.

[32:19] Hate that. Hate that. Makes it taste

[32:22] like I don't want to say medicine, but

[32:25] just like you have to eat this for your

[32:30] chidia. Yeah. I know that's a pretty

[32:34] stupendous breakfast. Even the blood s

[32:36] like like you look at this and as an

[32:38] American you think this looks good but

[32:40] ew blood sausage. And guess what? That's

[32:43] probably the tastiest thing on this

[32:44] plate. And there are some tasty things

[32:46] on this plate.

[32:47] >> But wait, how many combinations are

[32:48] there?

[32:51] How many potential combinations

[32:56] can you make of one, two, 247 different

[33:01] potential mouthfuls lying in weight here

[33:03] for you? And all you have to do is buy

[33:06] all this specialty and make it all at

[33:08] once at the same time.

[33:11] So hard about that. Japanese breakfast

[33:13] is not just the name of an indie pop

[33:15] visionary. It's also a breakfast that is

[33:17] eaten in Japan. So, the first thing we

[33:20] got to do is lightly cure some salmon. I

[33:23] have a beautiful piece of Norwegian

[33:25] salmon here into two elongated pieces.

[33:28] I'm going to hit it with a little bit of

[33:31] saki. Just a little splash of R on these

[33:33] guys and hit them with a little bit of

[33:36] kosher salt. These guys are simply

[33:38] getting covered with plastic wrap and

[33:40] these guys are headed into the fridge

[33:42] overnight.

[33:44] One of the most, if not the most

[33:46] important element is the rice. So, we

[33:47] have some sushi rice here that has been

[33:49] rinsed thoroughly, which we're going to

[33:50] place in our rice cooker. Something I

[33:53] was just taught about how to determine

[33:55] how much rice you need. And uh this

[33:58] feels flawed to me, but I'm going to do

[34:00] it. All right. So, what you do is you

[34:02] touch your finger to the top of the rice

[34:04] and then you add water until

[34:08] that water reaches the level of your

[34:10] first knuck. If you buck, I have long

[34:13] elegant knuckles. All right, that's

[34:15] pretty much at it. No, it's not. Just

[34:17] past my nail. Touch rice.

[34:20] >> Touch rice. So, I don't normally do it

[34:22] to the base of the thing.

[34:23] >> I don't know how much was in here.

[34:24] >> I do. It was two cups. That's right.

[34:26] Still five.

[34:27] >> Isn't it two to one? What's the What's

[34:28] the ratio,

[34:29] >> guys? I'm starting to get a question.

[34:31] >> Hang on.

[34:32] >> Everybody's knuckles are different.

[34:33] That's something I learned in the army.

[34:36] Everybody's knuckles are different. It's

[34:38] something I learned in prison. Army

[34:39] prison. All right. So, um, we're just

[34:42] going to measure a little bit more water

[34:44] than, uh, rice. Select cooking. And

[34:48] that's how you know you're cooking. I

[34:50] got a couple tablespoons of sesame seeds

[34:51] here. Then I'm going to put in a

[34:53] non-stick pan. Gently toast. We have to

[34:56] blanch and then shock a couple different

[34:58] vegetables here. I'm going to blanch

[35:00] this broccoli for 3 to 5 minutes and

[35:02] then shock it in an ice bath. Both to

[35:04] preserve its flavor and its color. We're

[35:06] doing no such thing with spinach. We're

[35:08] draining the spinach.

[35:11] Broccoli shacked. Spinach is denaged.

[35:15] Which means only one thing. We got to do

[35:17] the next thing. Making the dressing for

[35:22] the spinach. Three tablespoons worth of

[35:24] freshly toasted sesame seeds. They're

[35:26] oils expressed. All right, we're saving

[35:30] about teaspoons worth for garnish. We're

[35:32] going to smash these up to about 60%.

[35:34] I said 16%.

[35:37] It's very precise. You have to be dead

[35:39] on. So, we're about 60% to paste level

[35:42] at this point. I'm going to add one

[35:43] teaspoon of sugar and one teaspoon of

[35:47] soy sauce. Uh, now we're going to finish

[35:49] mashing it the rest of the way into a

[35:51] lovely dressing that even the in-laws

[35:54] will enjoy.

[35:56] We'll be right back.

[36:21] Babish cookware. Swear to me, you'll

[36:23] only use it for good.

[36:26] All right, there is our

[36:29] dressing. I'm going to squeeze the

[36:31] excess water out of this

[36:34] spinachi. I'm going to add our dressing.

[36:41] Thank you. Just kidding. Would never do

[36:44] that. Start with half and see how I

[36:46] feel. Okay, there's our little spinach

[36:49] salad thing. You want to put it in the

[36:50] fridge cuz we think it's served cold.

[36:52] So, now we're going to drizzle a

[36:54] tablespoon of sesame oil and the

[36:57] remainder of our toasted sesame seeds.

[37:00] To make the miso soup, we're going to

[37:02] make the miso soup. We're going to bring

[37:04] some water up to a boil and add the miso

[37:06] soup packets as per the package

[37:07] instructions. Why you're watching this,

[37:09] I have no idea. Should have been

[37:11] excluded from the edit. We're going to

[37:12] add the um just the garnish packet.

[37:15] We're going to let this simmer for 5 to

[37:17] 17 hours. And then by that time, I'll be

[37:21] asleep. To make the tamagoyaki or

[37:25] Japanese rolled omelette, we're going to

[37:27] crack three. Damn it. Ah.

[37:32] To make the tamagoyaki or Japanese

[37:34] rolled omelette, we're going to break

[37:36] three eggs and Japanese tamagoyaki.

[37:39] We're going to break three eggs into

[37:44] Okay, come on. You're going to make it

[37:45] look cool, right? You're going to make

[37:46] it look like I just nailed those, right?

[37:48] >> 100%.

[37:49] >> Cool. To these eggs, we're going to add

[37:51] a little tiny bit of granulated sugar.

[37:54] Was like a/4 teaspoon. And just the

[37:56] tiniest tiniest little hint of soy

[37:58] sauce. Now, we want to try to beat these

[38:00] into a uniform mixture while

[38:01] incorporating as little air as possible.

[38:03] So, it's going to be a very gentle

[38:04] beating.

[38:07] Um,

[38:11] >> like no. Now, I'm going to strain the

[38:14] eggs just to filter out any Damian

[38:16] chisels that are hanging out in there.

[38:19] What's the actual name of the egg thing?

[38:21] Chazel.

[38:22] >> Um, Chalyzi. Chalyz. That's it. That is

[38:25] chaly. Now we have to do something very

[38:28] challenging for the very first time.

[38:30] Make tamagoyaki uh perfectly in a round

[38:33] pan rather than a tamaguayaki pan which

[38:36] is perfectly shaped. So I'm probably

[38:38] going to knock this out of the park.

[38:40] Tamaguyaki is a rolled omelette, a very

[38:43] very long one. You couldn't really make

[38:45] it in a standalone pan. So, we have to

[38:48] lay down a very thin layer of eggs, let

[38:50] them just set, roll it up, and then

[38:53] rinse and repeat so that we end up with

[38:55] a thick rolled omelette.

[38:58] Okay. All right.

[39:00] Don't get too excited because every time

[39:02] you do that, it starts to

[39:04] >> I don't want to jinx you. So, I'm not

[39:05] going to say anything.

[39:06] >> Yeah. So, don't say it. Why would you

[39:08] Why would you say that? Why would you

[39:09] >> I'm not saying anything.

[39:10] >> All right. No, I'm just Yeah. Well,

[39:12] whatever you're about to say. I mean, I

[39:13] was going to just say that, you know,

[39:15] you're kind of nailing your first

[39:16] tagyaki, which is pretty.

[39:21] >> Gotcha. We're going to

[39:24] send this shuffling out onto a piece of

[39:27] plastic wrap set inside of

[39:30] a sushi rolling mat. Just going to roll

[39:32] it up. I don't know why we're doing

[39:34] this, but that we're doing it. We're

[39:36] here.

[39:38] Helps it to keep its shape. The voice in

[39:40] my head just told me.

[39:42] Lastly, but certainly not leastly, our

[39:46] lightly cured

[39:48] salamon that we're going to throw into

[39:50] the broiler until done, about 3 minutes.

[39:57] Okay,

[39:59] there is our beautifully broiled salmon.

[40:02] A beautifully cooked piece of salmon

[40:04] cooked right to 135 at its thickest

[40:07] point. Got our tomagoyaki,

[40:10] sesame broccoli, spinach salad, pickled

[40:14] radish, very, very hot miso soup. This

[40:16] is definitely not the way you serve

[40:18] white rice with a fork. Japanese

[40:21] breakfast. Against our own best efforts,

[40:24] we did it. I'll start with this

[40:25] broccoli, then. That's darling. Um, it

[40:29] it's very sesame forward, but it's also

[40:31] broccoli. Tomagoyaki.

[40:33] Going to give it a little bit of a soy

[40:35] sauce dip. I think mine came out a

[40:38] little too laminated. Like some

[40:39] tamagoyaki that I've had in the past or

[40:41] seen is like almost uniform. You see the

[40:44] swirl in there, but like the texture of

[40:45] it is almost uniform. And what I have

[40:47] here is almost like an overcooked French

[40:49] omelette. There are distinct layers and

[40:51] in between them is a wonderful barely

[40:53] set kind of egg custard if you will. I

[40:55] don't know if this is right or wrong,

[40:57] but it's it's damn good. And that's what

[41:00] I said. That's all the best things in

[41:01] life are like that. This nori is called

[41:03] ajitsuk. It's a special breakfast noi

[41:06] which I've never tried before.

[41:09] Definitely more seasoning than normal

[41:11] seaweed. There's a sweetness and a and a

[41:13] mild acidity to it. It's really nice.

[41:15] And of course, we have our miso soup,

[41:18] which one of my favorite things on this

[41:20] godforsaken planet. Oh, I love miso

[41:22] soup. Having miso soup for breakfast is

[41:25] like better than coffee. That's not

[41:27] true. For me, at least.

[41:30] It's almost as good as coffee. No, it's

[41:34] just really it's really great to have

[41:35] something so salty and savory and

[41:37] warming, especially if it's a chilly

[41:40] morning with like rain. It just makes

[41:43] sense. It tastes right. It tastes like

[41:45] not like breakfast, but it tastes like

[41:46] it makes sense at breakfast. Let's try

[41:48] our spinach salad.

[41:50] Some nice acidity and salt coming from

[41:51] the soy sauce, but also a lovely

[41:53] sweetness from I have to assume the

[41:55] sugar. And then we have what when I

[41:58] tempt it was perfectly cooked salmon.

[42:00] It's a beautifully cooked piece of

[42:02] delicious salmon. Something that I still

[42:04] in my stupid American mind have a hard

[42:06] time

[42:07] comprehending as breakfast. It's good,

[42:09] clean protein. I'm sure if I just had it

[42:11] a few times in a row, I'd be like, "Hey,

[42:13] you know what? This is breakfast." Now

[42:14] for these little pickled radish, guys.

[42:20] Those are violently crunchy in this very

[42:23] like wet way. Have you ever had

[42:25] something that's the crunchiest thing

[42:26] you've ever eaten, but it's also wet? I

[42:29] just did. You've got so many different

[42:31] flavors, textures, some really intense

[42:33] sesame oil flavor over here on the

[42:35] broccoli and then this sweet kind of

[42:39] sour note coming from the from the

[42:41] spinach and then a deeply sour note

[42:43] coming from these radishes with that

[42:44] insane crunch. Savory, simple, rich egg

[42:48] over here. Savory, simple, rich miso

[42:51] over here. But also complex cuz god damn

[42:52] it, it's miso. And some salmon for some

[42:55] reason.

[42:57] So, the more I'm eating it, the more I'm

[42:59] like, "When's lunch?" Add Japan to the

[43:02] list of countries who know how to do it.

[43:04] Cuz we're here, we're doing it, and I

[43:07] know how. And so do that. Clearly, they

[43:10] they know what they're doing.

[43:12] >> Should we move on?

[43:14] >> Uh, what? There's more chilic. Like so

[43:17] many delicious indigenous recipes born

[43:19] of necessity, it has become the hangover

[43:22] choice for finance bros who know a

[43:24] really great place. So to make chili

[43:26] chilles, we have to start by making a

[43:28] tomato chili sauce. To do so, I have

[43:31] some dried guilo chilies. I'm going to

[43:33] pull off the stems and remove the seeds

[43:36] to the best of my ability. And then also

[43:38] tear them up into

[43:40] 1in pieces. A small onion that is peeled

[43:43] and quartered. Some cumin that we

[43:45] definitely ground ourselves fresh this

[43:47] morning. Chose not to show it to you

[43:48] because I don't want to waste your time.

[43:49] I have some better bullion. You could

[43:51] add chicken stock, but honestly, this is

[43:53] going to be a better bet. and two cloves

[43:54] of garlic. And of course, tummooders or

[43:57] as they're correctly called, tomatoes.

[43:59] You could use kari or Roma tomatoes.

[44:02] That's what's more traditionally used is

[44:03] Roma. But these have incredible flavor.

[44:06] In a mediumsized highwalled sauté pan,

[44:08] I'm going to crank on some medium heat.

[44:12] I'm going to add my torn seed chilies.

[44:16] I'm going to give those a little toast

[44:17] for just uh, you know, a couple minutes.

[44:19] We don't want any smoke. I want them to

[44:21] be nice and fragrant. I'm going to throw

[44:22] down these onion quarters and garlic

[44:25] cloves. See if we can just get a little

[44:28] char going. As we're getting toward the

[44:31] end of it, I'm just going to sprinkle

[44:32] the cumin in to give it a little toast.

[44:34] Ideally, you're fresh grinding it or

[44:36] you're adding whole cumin right now cuz

[44:38] it will get ground up. You can see it's

[44:40] smoking. So, we're going to immediately

[44:42] add our tomatoes and our water. I got

[44:45] four cups worth here. Just enough to

[44:47] cover everybody up. We're not going to

[44:48] use all of it probably. And I have my

[44:52] beta and bullion. Now we're going to

[44:54] bring this up to a simmer and hold it

[44:55] there for like 7 to 10 minutes. We want

[44:58] the tomatoes to split. We want things to

[45:00] start getting soft before we put it in

[45:03] the blender along with probably a cup of

[45:06] the cooking liquid to start. We want

[45:07] just enough to make like a thick but

[45:10] horrible sauce.

[45:13] Smooth

[45:15] and silky. And we're going to send this

[45:17] back over to the stove top for a

[45:19] variable amount of time. Um, right now

[45:21] it's going to taste very raw and fresh.

[45:24] And some people like that. Some people

[45:26] like more, you know, cooked down, more

[45:28] developed flavors. The world's your

[45:30] oyster. Generally speaking,

[45:33] 15 minutesish. I'm also going to add/

[45:37] teaspoon of oregano at this point.

[45:40] This has been cooking for about 15

[45:41] minutes. Give it a little taste for

[45:42] seasoning. Kosher salt here. Need some

[45:44] salt. Chile chilles are usually served

[45:45] with reffried beans, little butter, and

[45:48] a non-stick pan. And I guess I'm going

[45:50] with sunny side up everything just

[45:52] because it looks so damn good. Now, this

[45:54] is a recipe that normally utilizes stale

[45:56] tortillas or tortilla chips uh as a way

[45:59] to use up stuff that would normally go

[46:01] to waste. You can use storebought chips

[46:03] for sure. You can fry up some old

[46:05] tortillas if you have any kicking

[46:06] around. Uh, my ultimate option to go

[46:09] with is going to be a nice big greasy

[46:11] bag from

[46:13] the best Mexican place in your area

[46:15] because they're going to be they're

[46:17] going to dance circles around anything

[46:18] else. Just going to warm the sauce back

[46:20] up. In goes our big greasy bag of chips.

[46:24] The very best kind. The reason that I

[46:26] recommend restaurant style chips,

[46:28] they're really usually really thick and

[46:30] impossibly crispy and they're going to

[46:32] stay crispy longer in this very wet

[46:35] tomato sauce. a generous base

[46:39] of chips. I'm going to top that dead

[46:41] center with our egg. I'm going sprinkle

[46:43] some kotiah all over the place. Flank

[46:46] the egg with some this beautifully

[46:49] sliced and scooped avocado. Going to

[46:51] scoop a pile of our reffried beans over

[46:53] here on this side. Garnish with some

[46:55] cilantro or in my case, parsley because

[46:57] I'm a baby. And some limes for

[47:00] squeezing's sake. And there you have it.

[47:02] Chil chilles. something surprisingly

[47:05] easy to make despite being so rustic and

[47:07] homemade and and and rich and savory in

[47:10] so many different ways. So much flavor

[47:12] going on here. Every new country's

[47:14] cuisine that we explore, I'm like, "Wow,

[47:17] these guys have figured out breakfast.

[47:19] It's functioning on so many levels. You

[47:21] have so much richness from the egg yolk

[47:23] and the reffried beans. You got perfect

[47:26] amount of spice and deep rich savory

[47:28] tomatoy flavors. It's spicy. It's rich.

[47:32] It's fatty. It's lights and and and and

[47:35] fresh tasting in some ways and crazy

[47:38] dark and and and and rough in others.

[47:41] Again, I just wonder what my life would

[47:43] be like if I started my day this way.

[47:44] Highly recommend giving a try if you

[47:46] haven't already.

[47:48] You can get most of the stuff you need

[47:49] from for it at any grocery store and it

[47:52] comes together in like 30 minutes. So,

[47:55] win win win. I don't know if there are

[47:57] four things, but that's how I feel about

[48:00] it. Fool me once. Shame on me. Fool me

[48:04] dams.

[48:06] Um,

[48:08] we're we're gonna all gonna have a good

[48:10] time. We're making fool me dams. This is

[48:12] an Egyptian breakfast of fava beans with

[48:14] a vegetable salad on top. First up,

[48:16] we're going to make the sort of

[48:18] vegetable salad that's going to be

[48:19] tomatoes, cucumbers, and red onion. I

[48:21] got our third of cup each. Now, I'm

[48:22] going to add parsley. This is a pretty

[48:24] simple sort of Mediterranean style

[48:26] tomato salad. Juice of one lemon. About

[48:28] an equal part olive oil. Big pinch of

[48:30] salt. Few twists of pepper. Mix it up.

[48:33] And that's all there is to it. Now for

[48:35] the beans, we need to go to the stove

[48:36] top. I've got a large sauier here in

[48:39] which I'm going to deposit a couple

[48:40] tablespoons of olive oil. Let's add

[48:42] our/2 cup of very finely minced onion.

[48:46] All right, our onions are sweated.

[48:48] They're turning translucent around the

[48:50] edges, like little ice cubes. So, we're

[48:52] adding 1 teaspoon of Aleppo pepper, 1

[48:54] tbsp of ground cumin, and our garlic.

[48:57] just to let these guys get a little bit

[48:59] of dry heat. Now I'm going to add our

[49:02] this about a/2 cup of finely chopped

[49:04] tomatoes. Two cans of fab beans here

[49:06] that I'm going to drain and rinse before

[49:07] adding to the tomatoes. And I'm going to

[49:09] add about a/2 cup of water. We're

[49:11] looking for like a reffried bean kind of

[49:13] texture here. So to we need to mash

[49:17] things up. All right. Now we're just

[49:19] going to let this cook for 15 20

[49:21] minutes. Let the flavors melt. Let the

[49:23] beans soften up a little bit more. We're

[49:25] also going to add some lime juice to

[49:26] taste, which is a tricky thing when

[49:28] you've never tasted the food that you're

[49:30] making. So, follow your nose, your

[49:32] mouth, tongue. I'm going to start with

[49:35] the juice of half a lime. That is going

[49:37] to burn that tiny little cut on my

[49:39] finger. So, good. To plate up, we just

[49:42] make a big old pow of our fool and top

[49:46] up with our marinated tomato salad. Got

[49:49] our toasted up flatbread here. And

[49:52] that's all there is to it. Fame. I'm not

[49:54] going to lie to you, Babish Nation. I

[49:56] don't know about this one. Not a big

[49:58] bean guy. And this has like six

[50:01] ingredients. So, we'll see if this comes

[50:03] together to make something greater than

[50:04] the sum of its parts. It's not bad. I'm

[50:06] not even saying that it's objectively

[50:08] bad. This just personally isn't for me

[50:09] because it's just beans and vegetables.

[50:12] And I I can't point to a beans and

[50:14] vegetables dish on this planet that I'm

[50:17] like, damn, I want some of that. If this

[50:20] is almost like reffried beans, the thing

[50:22] that's really missing is fat.

[50:24] particularly pork fat in the case of

[50:26] reffried beans, but that's not going to

[50:27] fly in Egypt, I don't think. Not my cup

[50:30] of tea personally, but if I had to

[50:31] choose a bean dish to eat, this would

[50:33] rank highly right below reffried beans.

[50:36] Not bad. Not bad at all. Jack shuka, a

[50:39] dish of North African origin. Today,

[50:41] we're making one specifically from

[50:42] Morocco. That's like the sort of gold

[50:45] standard. And what really sets that

[50:46] apart is the heavy use of cumin and

[50:49] rasal hanoot. This is uh one of the more

[50:52] essential North African spices. Now, to

[50:54] add a visual flare and some wonderful

[50:56] flavors to our shakshuka, I'm going to

[50:57] make one of my favorite things in the

[50:59] entire world, tomato kfi. Now, I'm going

[51:01] to use some red and yellow cherry

[51:04] tomatoes on the vine. One bay leaf, two

[51:07] garlic cloves, couple peppercorns. I

[51:10] want to use enough oil that it's pretty

[51:12] much submerging the tomatoes. You can

[51:14] definitely just roast them off in a

[51:15] bunch of oil, but they're not going to

[51:17] turn super sweet and jammy. It might

[51:20] seem like a waste of oil, but trust me,

[51:22] this oil is going to taste unbelievable.

[51:25] It's imbued with garlic and tomato

[51:27] flavor. Now, this guy is headed into a

[51:29] 225° Fahrenheit oven for 2 and 1/2 hours

[51:33] or so until the tomatoes have just

[51:35] started to burst. I have a large sauté

[51:38] pan here that I'm going to heat up with

[51:41] couple tablespoons of olive oil, about

[51:43] a/2 cup of very finely minced white

[51:45] onion.

[51:47] We're going to add 1 teaspoon each

[51:49] ground cumin and rasal hanut. Toast

[51:52] those spices just for a second. Add four

[51:55] cloves of finely chopped garlic.

[51:57] Likewise, just a nice little quick

[51:59] toast. I have your 128 oz can

[52:05] of crushed tomatoes. Now, I'm also

[52:07] adding 1 cup of drained and finely

[52:10] chopped roasted red peppers. Now, you

[52:12] want your sauce thick enough so that you

[52:14] can put divots in it to cook your eggs.

[52:16] And mine is already that thick. And

[52:18] since we're simmering it for about 20

[52:20] minutes, means I want to add about

[52:21] probably a/2 cup of water. I'm going to

[52:23] add a tablespoon of chopped parsley.

[52:25] Once we get up to a simmer, I'm going to

[52:26] partially cover it to make sure not too

[52:29] much moisture evaporates. We're going to

[52:30] let it simmer for at least 20 minutes.

[52:32] Our kfi tomatoes are done. You can see

[52:35] that they have burst, turned wrinkly,

[52:37] and jammy because they've both been

[52:40] cooked in and imbued with a great deal

[52:42] of oil. Now, for the hardest part of our

[52:44] morning, cooking the eggs in the

[52:46] shakshuka. This is something uh

[52:47] historically that I have done correctly

[52:50] 3% of the time. Most every time, I'm

[52:53] overcooking the eggs. So, if that

[52:55] happens, you should know it's not my

[52:57] fault. I mean, it is. I have this turned

[52:59] all the way down to low. We want it just

[53:01] barely simmering. I'm going to make some

[53:02] divots here. I'm I have my eggs

[53:05] pre-cracked in a measuring cup for easy

[53:07] pouring. There we go. Four eggs. I did

[53:10] it. Now I'm going to cover this up. Keep

[53:13] the heat at an absolute minimum and cook

[53:15] them for 5 to 25 minutes until the

[53:18] whites are set, but the yolks are runny.

[53:20] Comfy tomatoes right in the center. I'm

[53:22] also going to generously drizzle some of

[53:24] our tomato oil over top. That's going to

[53:26] be more than welcome. Some roughly

[53:28] chopped parsley. Nice big old leaves.

[53:31] You want to serve shakshuka with a nice

[53:33] crusty piece of bread. I got uh some of

[53:35] our leftover baguette here. Nothing

[53:37] finer. Rip and dip. Let's see.

[53:40] Overcooked yolk. Jammy yolk. I'll take

[53:43] it.

[53:45] I think you need a very lightly cooked

[53:48] sauce with a with a good hit of acid in

[53:50] it because the richness of the eggs.

[53:52] Boom. Boom. Boom. Boom.

[53:54] Not traditional to do that with the

[53:57] comfy tomatoes, but it adds a whole

[53:59] other tomato dimension. This is probably

[54:01] my favorite thing in the world is oily

[54:02] tomatoes on bread. It's a classic for a

[54:05] reason. It's popular for a reason. It's

[54:07] really good. It's really easy. It's

[54:09] gorgeous. And if you just exercise a

[54:12] little bit more situational awareness,

[54:15] it can be full of runny eggs instead of

[54:17] kind of set yolks. Next up, we turn our

[54:20] gaze to the Philippines where we're

[54:22] going to try the sort of full Filipino

[54:24] breakfast sealog. This is a combination

[54:26] of a couple different meats. fried egg,

[54:29] garlic fried rice, and a special vinegar

[54:32] sauce. About the most difficult part of

[54:33] making this breakfast if you're in the

[54:35] Americas is procuring the ingredients.

[54:36] It was kind of hard to find this stuff.

[54:38] We have Lana. This is a Filipino sausage

[54:41] that's sweet, garlicky, bold, spicy. It

[54:44] smells incredible. I cannot wait to eat

[54:46] it. Then we have the beef tapa. This is

[54:48] a cured sirloin with garlic and soy

[54:52] sauce and calamani, which is apparently

[54:54] halfway between a lemon, a lime, and a

[54:56] grapefruit. I've never tried it, so it's

[54:58] only fitting that I try it on beef for

[55:00] the first time. I have some jasmine rice

[55:03] that has been cooked and cooled because

[55:04] we're going to make fried rice. 1/4 cup

[55:07] of oil in the bottom of this pan. Into

[55:09] this oil, I'm going to to deposit six

[55:12] thinly sliced cloves of garlic. I'm

[55:14] doing this in cold oil both so we don't

[55:16] burn the garlic and so we get a more

[55:17] robust infusion. We're going to heat it

[55:20] gently. Just let it bubble almost as if

[55:22] the garlic is in some fresh sod pop. As

[55:25] you can see, cooking low and slow has

[55:26] rewarded us with lightly golden brown

[55:29] chips of garlic. I'm going to dump these

[55:32] into a sie. I'm going to pour about 2

[55:35] tablespoons back into the pan. Spread it

[55:37] out a little bit. And we're going to

[55:39] drop in our rice. Cup and a half of

[55:44] fully cooked and chilled jasmine rice.

[55:47] And I'm just going to let that sit for a

[55:49] second till we get some nice crispy

[55:50] bits. And then I'm going to toss it

[55:52] together because, brother, it's going to

[55:53] be a tossup. a little bit of golden

[55:55] brownness. Now, this is seasoned with a

[55:57] bit of salt and a whole lot of finely

[56:01] ground black pepper.

[56:05] Just going to let that pepper get a

[56:07] little bit of dry heat. You want it to

[56:09] burn. Now, I'm going to add most of the

[56:13] garlic chips back to the fried rice,

[56:15] saving a few for garnish. Evacuate that

[56:18] into a bowl where we're just going to

[56:20] keep it warm. Let's crank up the heat

[56:22] once more. I'm going to add the rest of

[56:24] this garlic oil plus some more cuz we're

[56:26] going to shallow fry this meat

[56:30] and the bof.

[56:34] Oh yeah, we got some nice sear happening

[56:37] here. Oh, there's Okay, we got some nice

[56:40] color on the beef. Long as I'm frying, I

[56:42] might as well crack my egg in there. Now

[56:44] to serve, I'm going to scoop the fried

[56:46] rice into a little bowl. Invert on the

[56:49] plate. There we go. Is it going to be

[56:51] too garlicky? Has anyone ever said that?

[56:54] God, they smell good. I have a feeling

[56:56] I'm going to get addicted to these

[56:57] sausages that are pretty hard to find.

[56:59] This is often served with tomatoes. So,

[57:00] I've got some hab cherry tomatoes here.

[57:02] Also, mustn't forget the vinegar.

[57:05] Filipino spiced vinegar. There you have

[57:07] it for your or really my consideration.

[57:09] See, I'm going to start with the sausage

[57:12] cuz I've been eyeing it since it came

[57:13] into my house.

[57:17] Oh, really beautifully spiced. Like

[57:19] sweet. Not not spicy as in hot, but

[57:22] sweet and spiced pork sausage with ton

[57:25] of fat in it. Great texture. Forget

[57:27] breakfast sausage. I love I'm somebody

[57:29] who loves breakfast sausage. You know,

[57:32] if I say for forget breakfast sausage,

[57:34] you you should just forget about it.

[57:36] We've just discovered that the second

[57:37] ingredient in Longa is sugar cuz pork

[57:40] then sugar. So yeah, it's quite sweet

[57:43] but really really good. Let me try some

[57:46] of this this top up.

[57:50] M. That's really tasty. It's not super

[57:53] tender. I mean, it's been cured and

[57:56] marinated, so it's not tough, but you

[57:59] know, it's sirloin. It's not going to be

[58:00] super tender. Nice and juicy. Good crush

[58:02] on it. Now, for the thing I've been

[58:04] waiting to try since I learned that it

[58:06] was a thing. This is garlicky, peppery

[58:07] fried rice. It only tastes like garlic.

[58:11] It's so garlicky. Bowl of that with a

[58:13] fried egg on it. That's all you need.

[58:15] Add some of this Lana. That's more than

[58:17] you need. That is one of the best

[58:18] mouthfuls I've ever had at breakfast.

[58:20] The balance of flavors there and the and

[58:22] the strength of those flavors. What's

[58:24] going on here in these United States? Do

[58:25] we hate flavor? Just out of curiosity,

[58:27] I'm going to try this vinegar on its

[58:29] own. Ooh, that's nice.

[58:33] Okay, take a bow. One of the most

[58:35] incredible breakfasts. It's got it's got

[58:36] some of the most balanced flavors that

[58:38] are big and kicking. This is an exciting

[58:41] way to start the day. Not something that

[58:43] makes you want to take a nap halfway

[58:44] through, like fried cake with tree

[58:46] syrup. So, what did we learn here today?

[58:49] I learned a whole bunch of really

[58:50] banging new breakfasts to make on

[58:52] repeat. Some of those were fantastic,

[58:54] particularly Sealog. But more than that,

[58:57] I hope that we learned that everybody

[58:59] eats breakfast and no matter where you

[59:00] end up in this crazy old world, you

[59:02] should try what they got. On that note,

[59:05] thank you so much for watching. Keep

[59:06] eating breakfast, but make sure you do

[59:07] it with Babish.

[59:10] Unless I'm not there. You got to eat

[59:11] breakfast. It's the most important meal

[59:12] of the day. How have I not mentioned

[59:14] that once?

[59:16] It's the most important meal of the day.

[59:17] It's like the first thing you say about

[59:19] breakfast and I'm saying it now at the

[59:21] end and you're just going to cut me off

[59:22] mid