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The Cook Up with Adam Liaw Season 9 Episode 12
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FunTranscript
00:21Hello, I'm Adam Liao and welcome to The Cook Up, now in new, lactose-free.
00:25On tonight's menu, citron fried skewers, salmon aburi ceviche with totopos,
00:29and Thai pork and basil stir-fry. Let's meet our guests.
00:32Owner slash chef Matthew Crabb's venues span two countries.
00:35He's the man behind Two Rooms Grill and Bar and Ruby Jack Steakhouse in Tokyo and Manila.
00:39Not bad for a guy from Kenthurst. Welcome, Matt.
00:42Hello.
00:42Good to see you.
00:43My next guest is Dumpling Royalty.
00:45He's a globe-trotting, best-selling author and MasterChef fan favourite who loves teaching cooking classes.
00:50Sign me up for one tonight. Welcome, Brendan Fang.
00:52Thanks for having me.
00:53Great to have you back, Brendan.
00:55Matt, one of my favourite stories about you, and I have to confess,
00:57I've known you for getting on 30 years now.
00:59When I first came to Tokyo, you were the head chef of the New York Grill.
01:05Yep.
01:05Brendan, have you seen the movie Lost in Translation?
01:07Yes, I have, yeah.
01:08That's the restaurant where Bill Murray and Scarlett Johansson meet,
01:12and you were the head chef there at that time.
01:14What was that like?
01:16That, to me, was like the defining experience of me coming when I moved to Tokyo in the very, very
01:20early 2000s.
01:21Yeah, I didn't really think of it at the time, to tell you the truth, because we had so many
01:26stars coming in and out.
01:27Like Arnold Schwarzenegger was, not dropping names, but Arnold Schwarzenegger was a regular, and Morgan Freeman, and all these guys.
01:34And then there's this unknown lady called Sofia Coppola that was there, and nobody knew her at that stage, right?
01:41It's true.
01:42Like, I guess in retrospect, we think of it as like this kind of quite iconic movie with Bill Murray,
01:47Scarlett Johansson.
01:47Like, Bill Murray was a star there, but Scarlett Johansson wasn't really a big star, and Sofia Coppola was a
01:51great director.
01:52But it's just nice to be a part of that history, I guess.
01:54Yeah, lovely people.
01:55And now that I look back, it's one of the biggest things that I've ever experienced.
02:00Yeah, kind of crazy.
02:02Brendan, you've written quite a few books now.
02:04Your fourth is out.
02:06This is a book about...
02:08Rice.
02:08Rice.
02:09You've also got dumplings, street food, and noodles under your belt.
02:14Yep.
02:15The reaction to your books has been fantastic.
02:17People love the kind of, the accessibility and the, I don't know, not the simplicity.
02:22I hate saying simple, because sometimes I think that communicates the wrong thing, but it is kind of simple food.
02:28Yeah, absolutely.
02:28I think that, for me, is the base of a lot of my cooking in the kitchen, is making, or
02:33like taking a lot of Asian recipes inspired dishes, and making it accessible and approachable for people at home.
02:40And you do it so well.
02:41Tonight, we are taking it to the streets by showing off our street smarts.
02:47That's an egg waffle, by the way, kind of Hong Kong street food royalty.
02:51It looks delicious.
02:51It does.
02:51It looks great, huh?
02:52Brendan, you've literally written the book about street food.
02:55Yeah.
02:56What is it about street food that excites you?
02:58I think what I love about it is that these street food vendors, they specialize in one dish, and one
03:03dish only.
03:04And they've been doing it for 20 to 50 years, even longer.
03:08So they've really honed in on this one dish that is so delicious.
03:12That's such a good point.
03:12Yeah, it's amazing.
03:13Matt, you've worked as a chef all around the world.
03:16Here, the US, Mexico, Manila, the Philippines, Japan.
03:22Which country do you think has the best street food out of those?
03:26They've all got really good street food, to tell you the truth, but Mexico kind of edges them out.
03:33I reckon.
03:34I think we all grow up with this idea of Mexican food that we, you know, Taco Tuesdays or whatever.
03:38But then when you get to Mexico and see what it's actually like, it's like, wow, that's a whole new
03:43world.
03:44Well, my street smarts recipe is none other than Chinese fried skewers.
03:52So these fried skewers, I don't know if you've been alive in the last few years, you would have noticed
03:59that there are so many sort of Chinese food concepts all around the world now.
04:04And fried skewers are one of my absolute favorites.
04:07The idea is basically lots of different types of things on skewers.
04:11You pick whatever you like, you hand it to the person at the counter and they fry them for you,
04:15deep fry them.
04:16And then you can choose whether you want it spicy or not or whatever.
04:19Very, very delicious.
04:21Kind of a little bit too oily.
04:23So you wouldn't want it every day, but you know, we'll do our best.
04:26So I've just got some rump steak here.
04:29A little bit of soy sauce, sesame oil.
04:33I'm going to put some bicarb of soda in there just to soften that a little bit.
04:38Corn starch, Shaoxing wine and a touch of salt and pepper.
04:42And that's about it.
04:44We don't have to marinate it.
04:46To get too much flavor into it because there'll be an awful lot of flavor that goes on top of
04:50it at the end.
04:52Matt, another story I like about your career is that at the Park Hyatt, at the New York Grill,
04:58one of the chefs that came in there to work for a while under you,
05:02because you were in charge of the lot, was David Chang.
05:05David Chang.
05:06Now the global Momofuku Empire, David Chang.
05:10Yeah.
05:11What's it like when you work at a place that is kind of like, you know, it's not like just
05:16like this is a popular restaurant.
05:17It's almost like an iconic restaurant that people go to from your Arnold Schwarzeneggers to your, hey, let's film a
05:23movie in this restaurant.
05:24You know, what's that like?
05:26You don't really realize while you're working there, you know.
05:30Yeah, right.
05:30And David, I barely remember him, to be the truth.
05:36He came in this young Korean kid and I was like, yeah, mate, you can work in the kitchen, you
05:41know.
05:41I didn't really spend much time with him, but I do remember him.
05:44Yeah.
05:45Yeah, he was nice enough and he was very respectful.
05:50Brendan, what do you think is the country with the best street food?
05:54I mean, I'm a bit biased.
05:55I did spend the last year and a half mostly in Taiwan, in Taipei.
06:00And actually one of my favorite things to eat was stinky tofu.
06:03Yeah, right.
06:04Which I know is quite polarizing because you either love it or you don't.
06:08Most people don't because of the smell, but I loved it so much.
06:12Like it was my go-to on like a Friday night.
06:15Go down to like Ningxia night markets and that stinky tofu in all its different forms.
06:20And whether it was fried or braised.
06:21Can you get any of these sort of skewers?
06:23Yeah, there's so many.
06:24I love the skewers.
06:26What's your favorite skewer?
06:28I think for me, it was like the green chili peppers.
06:31Oh, nice.
06:32Not too spicy, but they have that nice kind of like sweetness that comes through when you grill them.
06:37For mine, I'm doing a couple of things.
06:38I've got some, this is some fish tofu.
06:41I've got, I actually really like the potato.
06:44Like a lot of people go for the, I don't know, the more meaty ones or something.
06:48But I just like the simplicity of your potato or the broccoli, that kind of thing.
06:52And this fish tofu, this is like, it's tofu and it's like a cross between tofu and a fish ball.
06:57Two of my favorite things.
06:57Oh, okay.
06:58They also in Taiwan have a very big vegetarian population.
07:01Oh yeah, of course.
07:02So we would often get like lion's mane mushrooms on the skewer, which is, it just takes up all that.
07:07I mean, when it's fried, but then coated in all the spices, it's like delicious.
07:11There is a huge sort of vegetarian influence in Taiwanese cuisine.
07:17And I remember like, you know, when all the mock meats and stuff started to come out, you're like, oh,
07:22you can actually make meat out of mushrooms.
07:24They've been eating this in like Taiwanese Buddhist restaurants for like 50 years.
07:29What are you talking about?
07:29Yeah.
07:30The thing with these skewers, you only want to have kind of just the end, like the last third, I
07:37would say, because they're supposed to be something that you eat quite a few of.
07:40Nice.
07:41So I'm going to start deep frying my skewers now.
07:44I'll just drop each of them in.
07:49You can see why I only sort of just do the ends of the skewer so they can all fry
07:54together.
07:56I'll put this in as well.
08:00Anytime you deep fry something that's got any water in it, like the broccoli will have a little bit of
08:03water in it.
08:03You've got to be a little bit careful that it doesn't spit too much.
08:06But we're just going to throw these in and see how we go.
08:12That'll do its thing.
08:13I'm going to make one of the most important parts of the whole experience is the seasoning.
08:19Like when you order these, it's like, do you want it hot?
08:21Do you want it not hot?
08:22I like the hot one, but you can do whatever.
08:26So there's some salt.
08:28I'm going to toast some fennel seeds, citron peppercorn, and cumin seeds all together with the salt.
08:35And in here, I've got five-spice powder, chicken stock powder, a bit of sugar, garlic powder, and some chili.
08:42I will add all of these in here.
08:52All right.
08:54So these are now getting nice and fragrant.
08:57One thing, one drawback I think, Brendan, that I have with street food, maybe you can help me with, is
09:02I truly cannot decide.
09:05And then the problem is because you're going from one place to the next and you're sort of snacking your
09:09way through.
09:10Yeah.
09:10I reckon the volume that I eat on a street food crawl is like five times what I would normally
09:15if I was just sitting down to a meal.
09:16Oh, I mean, it's worth it though.
09:18I think that's what the beauty of street food is, that everything comes in snack-sized portions as well, so
09:24that you can just eat a lot of different foods.
09:26So, all right.
09:28That's my salt.
09:29I'm going to make a very, very simple glaze.
09:34I think we can actually take these out now.
09:35They're looking pretty good.
09:39Skewers out.
09:42Tofu out.
09:45Unfortunately, I'm going to add a little bit more oil to this, but not that there wasn't enough there already.
09:49This is one of my favorite ingredients.
09:50Sichuan pepper oil.
09:52Really, really delicious.
09:53And I'm just going to put a little bit of Sichuan pepper oil and sesame oil together.
09:58Because we fried these skewers in some really quite neutral flavored oil.
10:06So I just want to add a bit of flavor to it by brushing.
10:08Yeah, I understand that I am brushing now oil onto something that's just been deep fried.
10:13But trust me, it does make a difference and it's a positive difference.
10:16And then those skewers I can put onto a plate.
10:24I've never seen this presented on a plate before.
10:26I was going to say, where's the paper bag?
10:28Yeah, right.
10:28It comes in a paper bag.
10:29That's where it should be.
10:31But I'll put those out there and then liberally, with our salt, Chinese fried skewers.
10:45I will confess that these are a bit of a guilty pleasure of me.
10:48I very much enjoy just sitting out with some friends and eating a whole bunch of skewers and having a
10:53beer.
10:53So good.
10:54Takes me back to Taiwan as well.
10:56On the street.
10:57It's really good.
10:58I like it.
10:59I'm glad you do.
11:00I can't wait to learn all about Matthew and Brendan's street smarts after the break.
11:15Welcome back to The Cook Up.
11:16Think of us like a GPS for your tummy, because tonight two international men of Sheffery,
11:20Matt Crabbe and Brendan Pang, are sharing their street smarts.
11:23Matt, what's your dish?
11:24I'm making salmon aburi ceviche with totopas.
11:28Yum.
11:29And Brendan?
11:29I'm making pork and Thai basil stir fry.
11:32Sounds delicious.
11:41I have to confess, Brendan, I love a basil and chilli stir fry.
11:47It's one of my favourites.
11:48I cook it all the time.
11:51Yeah.
11:51I mean, who doesn't?
11:53It's lots of flavour, basically.
11:55And there's so many different ways you can do it.
11:56Like, you're using some pretty hot Thai chips.
11:58Yes.
11:59Yeah.
11:59I'm not sure if I'll use all of them.
12:01How are you with spice?
12:02I'm good, but I don't know if I'm that good.
12:03That's heavy duty.
12:06I sometimes make it with capsicum when my kids are eating.
12:10Very, very versatile.
12:11Absolutely.
12:12So, you're using pork and your sauces are, you've got some dark soy sauce, you've got
12:16some light soy sauce, fish sauce, and oyster sauce.
12:19All the sort of Thai food greatest hits.
12:21Yeah.
12:21So, I'm going to make a quick seasoning sauce, I guess, for the stir fry, which is basically
12:26where all the flavour comes from.
12:28So, yeah.
12:28Basically, oyster sauce, light soy, a fish sauce, a bit of sugar, dark soy as well.
12:34So, a bit of everything.
12:36A bit of that, a bit of that.
12:39Not even measuring either.
12:40Yeah.
12:41A bit of fish sauce.
12:42And then you've got some sugar there, which is, I think, mandatory for this dish.
12:48Just balances out all the savouriness of all these other flavours.
12:51And that is basically ready to go for the stir fry.
12:54Okay.
12:54So, all the stir fry ingredients, you've got the onion, garlic, pork, mince, basil, chilli,
13:01all that's going to go in, and then the sauces.
13:03That said, lastly, I also have a bit of chicken stock, because I do like to, I know the mince
13:07can start to dry out a bit.
13:09So, I like it quite saucy.
13:11And the way I'm going to serve it is kind of like inverted in a bowl, basically.
13:16Mauritian style.
13:16Yes.
13:17My family is Mauritian.
13:18So, we have a very popular dish called Bolles en Versée, which basically means upside
13:23down bowl.
13:24Yeah.
13:24Amazing.
13:25Love it.
13:25All right.
13:27All right, Matty.
13:29I have a lot of questions.
13:30Yeah.
13:31Ceviche, I know what that is.
13:32Yep.
13:33Totopos, I don't know what they are.
13:34Totopos is basically a corn chip.
13:37Oh, okay.
13:37Yeah.
13:37That's the locals name.
13:40Yeah, right.
13:41Corn chips.
13:42And in the blender there, you have, what's going on?
13:45So, we've got coriander, garlic, and echelot, and lemon juice, and yeah, olive oil.
13:53Lovely.
13:53Yeah.
13:54But you've got a bit of a flavour twist with your, I mean, we're not going to call it guacamole,
13:58but yuzu kosher, one of my favourite ingredients in the entire world.
14:02It adds a little bit of a twist to it, you know, a little bit of saltiness, a little bit
14:05of citrus.
14:06So, avocados in, yuzu kosher in, all of that going into the blender.
14:10Yep.
14:11Very cool.
14:12Yeah.
14:13It's kind of different.
14:14So, we just put that all in and blend it up.
14:18How long were you in Mexico for?
14:20About three and a half years.
14:21Wow, okay.
14:22Yeah.
14:23That must have been such a great cooking experience.
14:26It was, yeah.
14:28It was an eye-opener, to say the least.
14:32And, like, I've known you for a long time now, and I've seen a lot of that Mexican influence
14:37in the way that you cook, even in Japan, which is so cool.
14:40Yeah, it kind of sticks with you, right?
14:42Because it just seems so natural.
14:44Well, I think our food always kind of carries the wealth of our experiences as we travel.
14:50Like, you wouldn't move back to Australia and then all of a sudden stop cooking Japanese
14:53influence into your food, like.
14:55Ah, no.
14:56Not at all, yeah.
14:57It kind of, yeah, stays with you, right?
14:59Yeah.
14:59Yeah.
15:00That looks pretty good.
15:02Yeah, it's almost done.
15:03Yeah.
15:03Let's turn that off, actually, because it's starting to get a little bit warm.
15:06And next step is?
15:07Ah, the salmon.
15:08Ah, fantastic.
15:09Yeah, so we're going to torch it.
15:12Basically, abri means torch.
15:14Back in the olden days, they used to do it over coal.
15:16But, yeah, we can use a torch these days.
15:20Now, this is the Japanese influence, not the Mexican influence.
15:23Ah, exactly, yeah.
15:24Yeah.
15:25Although they do cook a lot of stuff over coals in Mexico.
15:28Look at it.
15:30Oh, nice.
15:31Yeah, so basically you just want to get a little bit brown, break the skin a little bit.
15:35Well, not the skin, but the flesh.
15:37Yeah.
15:37Yeah.
15:38And the oils from the fish have a lovely flavour when you get that little bit of char onto them.
15:43Exactly, yeah.
15:44Yeah, so it's just a little bit of a play on the regular ceviche.
15:49Still raw, but slightly torched.
15:51Slightly cooked.
15:53Brendan.
15:53Yes.
15:54Onion, garlic, chilli I can see, and pork all frying away.
15:58And that's it. Done.
16:02See, I've long believed that this dish, or the different variations of it, is kind of your
16:10best gateway into stir frying.
16:12I agree.
16:12I think mince is a good one to start on as well, because it is no fail.
16:16You just break it up, let it brown, do its thing.
16:18And then the sauce is separate.
16:20Like, we've already pre-mixed that.
16:21We're going to put that in.
16:22Yeah.
16:26Give that a mix.
16:27I'm also just going to add a little bit of chicken stock.
16:29I love that savouriness, and I love it.
16:31I want this one to be a bit more saucy, I guess, so.
16:33Well, yeah.
16:34Yeah.
16:34I mean, if you're doing it in that, well, we'll say, style, that sauce is going to, like,
16:40go down into the rice as you flip it over.
16:43Correct.
16:44And where do you stand on the basil?
16:45Right at the end, or a little bit before the end, or both, or?
16:47Just at the end.
16:48Okay.
16:49I think just let it wilt slightly, let the fragrance kind of, like, fold through, and
16:53then we're ready to go, so.
16:55Yeah.
16:55This is going to be great.
16:57All right, Matty, what are we doing?
16:59Just making the corn chips.
17:01Okay.
17:02Lovely.
17:02The topos.
17:04The topos, yeah.
17:06And all this here?
17:07Yeah, so all this is going to go into the bowl.
17:09Let's do it.
17:11Yeah, so we're just making a salsa.
17:13Okay.
17:14Salsa.
17:14Before we add the salmon.
17:17Ah, I see.
17:18So you do the salmon at the very, very end, and the salmon's actually going in the salsa.
17:22Yeah, so that's how I've been taught.
17:25Cool.
17:25I used to live on the west side of Mexico.
17:29Yep.
17:31Like the Pacific coast.
17:32Yes.
17:33Yeah.
17:33And we used to make a lot of ceviche there.
17:36Yeah.
17:37Like with clams and whatever we had in, whatever was fresh, basically.
17:41Yeah.
17:42You know, I think there's this, the first time I ever heard of ceviche, it was very much
17:47like, oh, the citrus cooks the fish.
17:51Yeah.
17:52I don't like that.
17:53Like I prefer it when it is like you're about to do, like fresh and sort of tossed through.
17:56Yeah.
17:56Well, it's already cooked, right?
17:57Yeah.
17:58Yeah.
17:59You digest the burrito.
18:00Yeah.
18:00So if you, if you put it in now, it's going to make it all white.
18:03Yeah, sure.
18:04The acid's going to cook it, right?
18:05Cool.
18:05Cool.
18:06Yeah.
18:07Thanks mate.
18:10Beautiful, fresh salsa.
18:12Yeah.
18:12Really fresh, right?
18:13But the main ingredient's coming.
18:15The coriander.
18:17The coriander.
18:18Great.
18:18Yeah.
18:19And a lot of people in Japan don't like coriander because they say it tastes like soap, but
18:24I quite like it.
18:25Yeah.
18:25I'm glad that I do not have that genetic affliction.
18:29Yeah.
18:30Although I did hear it was the other way around.
18:31Like, it's like, it's a genetic mutation that means that you taste coriander normally.
18:36Is that right?
18:36Yeah.
18:37That's what, that's what, maybe that's just making all the coriander haters feel better about
18:41it.
18:42So the corn chips, sorry, I'll call them the proper name, totopos.
18:47I, I think there is such a huge difference when you fry them yourselves rather than buying,
18:52you know, pre-fried corn chips, like it's just chalk and cheese.
18:55Well, it's better for you as well, right?
18:57Is it?
18:58Well, kind of, with all the, all the stuff that they put in it.
19:02Yeah.
19:03Yeah.
19:03There you go.
19:07Love it.
19:08Love this to tears.
19:10Yeah.
19:10So a little tip, if you, if you dry these out first, they're even better.
19:14Oh, so it's like made for, made for being a leftover.
19:17Exactly.
19:18When we return, I'm going to eat smart these street smarts or something.
19:22And then we'll chat about our favourite street foods from our travels.
19:36Welcome back to The Cooker, where two of the smartest food folks that I know, Matt Crabb
19:40and Brendan Pang, are sharing their street smarts.
19:43Matthew, are you nearly ready?
19:44Yes.
19:45Almost ready.
19:46Brendan, this looks great.
19:48I'm ready to plate up.
19:49Can we do it?
19:50Show me this bowl renverser style.
19:52It's very, very simple.
19:54It's basically a gooey fried crispy egg.
19:57Yes.
19:58Very carefully.
19:59Gooey and crispy at the same time.
19:59Very carefully placed into the bowl upside down.
20:03So it doesn't.
20:04Surely the yolk is just going to break anyway.
20:06But that's all right.
20:06Let's see how we go.
20:08All right.
20:08And then the stir fry.
20:09So usually in Mauritius, we use more like a chopstick or like a Chinese style stir fry.
20:14Quite thick as well in terms of the sauce, a bit of starch in there usually.
20:18But I thought I would give this a go today.
20:20Very cool.
20:21Slide this in.
20:23But yeah, we call it bowl renverser or it's also called magic bowl.
20:26Oh yeah.
20:27I've seen that.
20:29Renverser or renverser in French is to spill, like to turn upside down.
20:34And bowl is a bowl, I'm guessing.
20:37And then a fair bit of rice.
20:40And I would say to press it down quite tightly, but I don't want to pop that egg.
20:44But we'll see.
20:45This is the fun of it.
20:46Are we doing it?
20:47Yeah, let's do it.
20:48All right.
20:49So on.
20:52Okay.
20:53That's the, let's see.
20:57Oh, there we go.
20:59That looks good.
21:00That looks awesome.
21:00That looks really good.
21:01Very happy.
21:02All right.
21:03So the salmon's just gone in.
21:06It's just gone in now.
21:07Yeah.
21:07Very, very cool.
21:08Yeah.
21:08So this is really simple, easy to make street food or dinner or.
21:16Gosh, you make it all look so elegant.
21:19Yeah.
21:20That's what we do.
21:22Yeah.
21:22That's the job.
21:23That's the job.
21:24Yeah.
21:25So this is the avocado that we made earlier.
21:28Oh, fantastic.
21:29Yeah.
21:30So I tend to pipe that on the, on the side.
21:32Just cause you're a bit fancy.
21:33Is that why?
21:34Oh, you know, some people might not like it or whatever.
21:39And then we just put a little bit of, this is micro coriander, right?
21:42Right.
21:43So baby coriander.
21:44Amazing.
21:44Yeah.
21:44That's pretty much it.
21:45Throw that onto the plate with the toss.
21:48Totopos.
21:50Love it.
21:51Salmon and buri ceviche with totopos and a Thai pork and basil stir fry.
22:03Matt, this looks spectacular and the texture of the avocado whip is very cool.
22:10Oh, thank you.
22:12Yeah.
22:12It's very popular.
22:14Yes, man.
22:14Also very appetizing.
22:16It's so brightly colored.
22:17It's really fresh, but then you have that slight, like it's a really slight flavor of
22:23char from the aburi.
22:24Very, very, very nice.
22:26A bit different, right?
22:26Mm.
22:27All right, Brendan, the magic bowl.
22:36That's delicious.
22:37Yeah.
22:38The thing that I like about it is the sweet, the level of sweetness that you added.
22:43Like it's enough to counterbalance all of the savory umami kind of in the sauces, but
22:47it's not like other, you know how sometimes you have like Thai or Thai inspired food and
22:51it's like, oh, well, they really went to town with the sugar on there.
22:54It's just there enough.
22:55So it's not like, oh, this is too salty.
22:57The balance is perfect.
22:58I pulled it back slightly on the chili.
23:00I was a bit scared by those chilies, but no, I think this is, yeah, I'm very happy.
23:07So we talked a little bit about our favorite street foods before.
23:11Brendan, you said stinky tofu from like night markets in Taiwan.
23:14Is there anything else from the streets that you really loved in Taiwan?
23:21Because they have such an amazing scene over there.
23:22Yeah, there's so many.
23:24One of them that I remember being really surprised by, the name is Sausage in a Sausage.
23:31It's basically this like cured pork sausage, which is almost tastes like between like a
23:37lap chung, like a Chinese sausage and pork sausage in a sticky rice sausage that's been
23:43grilled and sliced open.
23:44Oh, that sounds so good.
23:45It's delicious.
23:46Then slices of fresh garlic that's been marinated in soy sauce.
23:50Then they just put that over.
23:51Wow.
23:51And you just, like the texture is, I think in Taiwan they love the QQ, like the chewy texture.
23:56But for me, that was like one that I was like, wow, this is amazing.
24:00Different way to eat meat and rice.
24:01Like, I love that.
24:03Matty, what about you?
24:04I don't know.
24:04It's hard to say, but I mean, I go back to Mexico again.
24:08Yeah.
24:08I have very fond memories of when I was living in Yucatan.
24:11Yeah.
24:11In Merida.
24:13And Sunday mornings, I used to get up and have this torta de cochinita pibil.
24:21Cochinita pibil is basically a whole pig that's cooked underground with axiote and sour
24:27orange.
24:28Wow.
24:29Coffin-like style with charcoal and banana leaves and all that sort of thing.
24:34Yeah.
24:35It sits there for like 12 to 20 hours.
24:37I don't care.
24:37Like literally just you describing it makes it so delicious.
24:40Yeah.
24:41And then the abanero salsa at the end.
24:44Yeah.
24:45It just picks you up for the rest of the day, especially after a heavy night.
24:48I feel very basic, but I just love, you know, in Laos or Thailand, the grilled chicken,
24:53the gai yang in Thai, that and sticky rice.
24:57Absolutely.
24:58When I see it on the streets of, you know, any country in that area that serves that kind
25:03of thing, I'm like, that's me.
25:04I'll be there at some point.
25:06Matt, Brendan, thank you so much for joining me.
25:08I feel like we've had a street food tour without even having to hit the streets.
25:10Thanks, Adam.
25:12Street smarts for when you want to eat smart without having to find the street part.
25:16If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:19I'm Adam Liao.
25:20Thank you for watching The Cook Up.
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