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00:21Hello, I'm Adam Liao and welcome to The Cook Up, now in new, lactose-free.
00:24On tonight's menu, citron fried skewers, salmon aburi ceviche with totopos and Thai pork
00:30and basil stir-fry.
00:31Let'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.
00:41Welcome 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
00:49cooking classes.
00:50Sign me up for one tonight.
00:51Welcome Brendan Pang.
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 I've known you for
00:58getting 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.
01:08That's the restaurant where Bill Murray and Scarlett Johansson meet and you were the head
01:13chef 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,
01:20very early 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 a, not dropping names, but Arnold Schwarzenegger was a regular
01:32and Morgan Freeman and all these guys.
01:35And then there's this unknown lady called Sofia Coppola that was there and nobody knew her at
01:40that stage, right?
01:41It's true, like I guess in retrospect, we think of it as like this kind of quite iconic
01:45movie with Bill Murray, Scarlett Johansson, like Bill Murray was a star then, but Scarlett
01:49Johansson wasn't really a big star and Sofia Coppola was a great director, but it's just
01:52nice 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.
02:00Yeah.
02:00Kind of crazy.
02:02Brendan, you've written quite a few books now, your fourth is out.
02:06This is a book about...
02:08Rice.
02:09Rice.
02:09You've also got dumplings, street food and noodles under your belt.
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
02:26is 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
02:33taking
02:34a lot of Asian recipes inspired dishes and making it accessible and approachable for people
02:39at 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.
02:52Brendan, you've literally written the book about street food.
02:56Yeah.
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
03:03dish and one dish only, and 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.
03:12It's amazing.
03:14Matt, 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.
03:30Yeah.
03:30But 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,
03:59you would have noticed that 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, kind 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, a 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.
04:40Cornstarch, Shaoxing wine and a touch of salt and pepper, and that's about it.
04:44We don't have to marinate it to get too much flavor into it because there'll be an awful lot of
04:49flavor that goes on top of it at the end.
04:51Matt, another story I like about your career is that at the Park Hyde, at the New York Grill,
04:58one of the chefs that came in there to work for a while under you, because you were in charge
05:03of the lot, was David Chang.
05:05David Chang.
05:06Now the global Momofukuri Empire, David Chang.
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.
05:45Yeah.
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?
05:53Well, I 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.
06:04Okay.
06:05I 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, go down to like Ningxia night markets and have
06:17stinky tofu in all its different forms and whether it was fried or braised.
06:21Can you get any of these sort of skewers at the time?
06:23Yeah, there's so many.
06:24Yeah, I love the skewers.
06:26What's your favorite skewer?
06:28I think for me, it was like the green chili peppers.
06:31Oh, nice, nice.
06:33Not too spicy, but they have that nice kind of like sweetness that comes through
06:36when 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.
06:54And it's like a cross between tofu and a fish ball.
06:57Two of my favorite things.
06:57Okay.
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,
07:06which 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.
07:12There 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,
07:22you're like, oh, you 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?
07:30The thing with these skewers, you only want to have kind of just the end,
07:35like the last third, I would say, because there's supposed to be something that you eat
07:39quite a few of.
07:40Nice.
07:41So I'm going to start deep frying my skewers now and I'll just drop
07:48each 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,
08:02like the broccoli will have a little bit of water in it.
08:03You've got to be a little bit careful that it doesn't spit too much, but
08:06we'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,
08:33and cumin seeds all together with the salt.
08:35And in here, I've got five-size powder, chicken stock powder, a bit of sugar,
08:40garlic 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,
09:00maybe you can help me with, is I truly cannot decide.
09:05Like, and then the problem is because you're going from one place to the next,
09:07and you're sort of snacking your way 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,
09:23so that you can just eat a lot of different foods.
09:27All right.
09:28That's my salt.
09:29I'm going to make a very, very simple glaze, because I think we can actually take these out now.
09:35They're looking pretty good.
09:43I'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, Sichuan pepper oil, really, really delicious.
09:53And I'm just going to put a little bit of Sichuan pepper oil and sesame oil together,
09:58because we've 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 being 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.
10:26No, I was going to say, where's the paper bag?
10:28Yeah, right, it comes in a paper bag.
10:29That's where it should be.
10:31But I'll put those out there, and then liberally,
10:38with 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,
10:53having a beer.
10:53So good.
10:54That takes me back to Taiwan as well, on 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,
11:18two international men of Sheffery, Matt Crabb and Brendan Pang,
11:21are 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 chili stir fry.
11:47It's one of my favorites.
11:48I cook it all the time.
11:51Yeah.
11:51I mean, who doesn't?
11:53It's lots of flavor, basically.
11:55Yeah.
11:55And there's so many different ways you can do it.
11:56Like, you're using some pretty hot Thai chili.
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.
12:04That'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,
12:15you've got some 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,
12:25which is basically where all the flavor comes from.
12:28So yeah, basically oyster sauce, light soy, fish sauce, a bit of sugar,
12:33dark soy as well.
12:34So a bit of everything, a 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 savoriness of all these other flavors.
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,
12:59mince, basil, chili, all that's going to go in.
13:02And then the sauce is...
13:03That's it.
13:03Lastly, I also have a bit of chicken stock, because I do like to...
13:06I know the mince can 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.
13:16Oh, Mauritian style.
13:16Yes.
13:17My family is Mauritian.
13:18So we have a very popular dish called
13:21Bolles Rains Versailles, which basically means upside down bowl.
13:23Yeah.
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.
13:32Yeah.
13:33Tautopos, I don't know what they are.
13:34Tautopos is basically a corn chip.
13:37Oh, okay.
13:37Yeah.
13:37That's the locals name.
13:40Yeah.
13:40Right.
13:41Got you.
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.
14:02Adds a little bit of a twist to it.
14:04You know, a little bit of saltiness, a little bit of citrus.
14:06So avocados in yuzu kosher in all of that going into the blender.
14:10Yep.
14:11Very cool.
14:12Yeah, it'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.
14:22Okay.
14:22Yeah.
14:23That must've been such a great cooking experience.
14:26It was, yeah.
14:27It was, um, it was an eye-opener to say the least.
14:32And I, like, I've known you for a long time now and I've seen a lot of that Mexican influence
14:38in 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 putting Japanese
14:53influence into your food, like?
14:55Uh, no, not at all, yeah.
14:57It kind of, yeah, stays with you, right?
14:59Yeah.
14:59Yeah.
15:00Yeah.
15:01That's pretty good.
15:02Yeah.
15:02It'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.
15:10So we're going to torch it.
15:11Uh, basically, abri means torch back in the olden days.
15:15Yep.
15:15They used to do it over coal.
15:16But, um, yeah, we can use a torch these days.
15:20Now, is this the, this is the Japanese influence, not the Mexican influence?
15:23Ah, exactly.
15:24Yeah.
15:25Although they do cook a lot of stuff over, over coals in, uh, in Mexico.
15:30Oh, nice.
15:31Yeah.
15:31So 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, the, the oils from the fish have a lovely flavour when you get that little bit
15:42of char onto them.
15:43Exactly.
15:44Yeah.
15:44So it's, it's, it's just a little bit of a play on, uh, regular ceviche.
15:49Still raw, but slightly torched.
15:51Slightly cooked.
15:53Brendan.
15:54Yes.
15:55Onion, garlic, chilli, I can see, and pork all frying away.
15:58Done.
16:02See, I, I've long believed that this dish or the different variations of it is kind of
16:10your best 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.
16:18Um, and 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.
16:27And I'm also just going to add a little bit of chicken stock.
16:29I just, I love that savouriness and I love it.
16:31I want this one to be a bit more saucy, I guess so.
16:33Well, yeah.
16:34I mean, if you're doing it in that, uh, bold one, we'll say style, that sauce is going to
16:40like go down into the rice as you flip it over.
16:44And where do you stand on the basil, right at the end or a little bit before the end or
16:47both or?
16:47Just at the end.
16:48Okay.
16:49I think just let it, uh, wilt slightly, let the fragrance kind of like fold through and
16:53then we're ready to go.
16:54So yeah.
16:55This is going to be great.
16:57All right, Matty, what are we doing?
16:59Uh, just making the corn chips.
17:02Okay.
17:02Lovely.
17:03Yeah.
17:03The, the topos.
17:05Topos.
17:05Yeah.
17:06And this, all this here?
17:07Yeah.
17:08So all this is going to go into the bowl.
17:09Let's do it.
17:11Yeah.
17:11So we're just making a salsa.
17:13Salsa.
17:13Okay.
17:14Salsa.
17:14Before we add the, uh, the salmon.
17:17I see.
17:18So you do the salmon at the very, very end and the salmon is actually going in the salsa.
17:22Yeah.
17:22So that's, um, that's how I've been taught.
17:25Cool.
17:25I used to live on the, uh, west, west side of, uh, Mexico.
17:29Yep.
17:30Um, like the Pacific coast.
17:32Yes.
17:33Yeah.
17:33And, uh, 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, I think there's this, the first time I ever heard of ceviche, it was very much
17:47like, oh, the, the, the, the citrus cooks the fish.
17:51Yeah.
17:52I don't like that.
17:52Like, I, I prefer it when it is like you're about to do, like fresh and sort of tossed
17:56through.
17:56Well, it's already cooked, right?
17:57Yeah.
17:58Yeah.
17:59You did just a burrito.
18:00Yeah.
18:00So if you, if you put it in now, it's going to make it all white.
18:03And yeah, sure.
18:04The acid is going to cook it, right?
18:05So yeah.
18:07Thanks, mate.
18:10Beautiful, fresh salsa.
18:12Yeah.
18:12Really fresh, right?
18:13But the main ingredient's coming.
18:15The, the coriander.
18:17The coriander.
18:18Great.
18:19Yeah.
18:19And a lot of people in Japan don't like coriander because they say it tastes like soap, but.
18:24Yeah.
18:25I like it.
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
18:41about it.
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.
18:54Like it's just chalk and cheese.
18:55Well, it's better for you as well, right?
18:57Is it?
18:59Kind of, with all the, all the stuff that they put in it.
19:02Yeah.
19:03Yeah.
19:03Oh, there you go.
19:07I love 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.
19:19When we return, I'm going to eat smart these street smarts or something, and then we'll chat
19:23about our favorite street foods from our travels.
19:36Welcome back to The Cook Up, where two of the smartest food folks that I know, Matt Crabb and
19:40Brendan Pang, are sharing their street smarts.
19:43Matthew, are you nearly ready?
19:44Yes, almost ready.
19:46Brendan, this looks great.
19:48I'm ready to plate up.
19:49Yeah.
19:49Show me this, uh, bowl, one versaie style.
19:52It's very, very simple.
19:54It's basically a gooey fried crispy egg.
19:57Yes.
19:58Very carefully, very carefully placed into the bowl upside down.
20:03So it doesn't, surely the yolk is just going to break anyway.
20:05But 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, uh, use more like a chopstick or like a Chinese style 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.
20:21Add this in.
20:22Um, but yeah, we call it or it's also called magic bowl.
20:26Oh yeah.
20:27I've seen that.
20:28Yeah.
20:28Well, one verse or one verse in French is, uh, 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, uh, 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, the, the salmon's just gone in.
21:06It's just gone in now.
21:07Yeah.
21:07Very, very cool.
21:08Yeah.
21:09So this is really simple, easy to make, um, street food or dinner or.
21:17Gosh, you, you make it all look so elegant.
21:19Yeah.
21:20That's what we do.
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?
21:34Uh, well, 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.
21:43It's a baby coriander.
21:44Amazing.
21:44Yeah.
21:44That's pretty much it.
21:46And throw that onto the plate with the toss.
21:50Love it.
21:51Salmon and buri ceviche with the topos and a Thai pork and basil stir fry.
22:03Matt, this looks spectacular.
22:05And the texture of the avocado whip is very cool.
22:10Oh, thank you.
22:12Yeah.
22:12It's very popular.
22:14Also very appetizing.
22:16It's so brightly colored.
22:17And it's really fresh, but then you have that slight, like, it's a really slight flavor of
22:23char from the aburi.
22:24It's very, very, very nice.
22:26A little bit different, right?
22:26Mm.
22:27Mm.
22:28All right, Brendan.
22:28The magic bowl.
22:36That's delicious.
22:37Yeah.
22:38The thing that I like about it is the sweet level of sweetness that you added.
22:43Like, it's enough to counterbalance all of the savory umami kind of in the sauces,
22:47but it's not like other, you know how sometimes you have like Thai or Thai inspired food,
22:51and it's like, oh, wow, 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 chum, 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.
23:46And then slices of fresh garlic that's been marinating 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.
24:02I 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.
24:08I have very fond memories of when I was living in Yucatan, in Merida, and Sunday mornings,
24:15I used to get up and have this torta de cochinita pibil.
24:21Cochinita pibil is basically a whole pig that's cooked underground with ashiote and sour
24:27orange.
24:28Wow.
24:29Like coffin-like style with charcoal and banana leaves and all that sort of thing.
24:34God.
24:34Yeah, it sits there for like 12 to 20 hours.
24:37It's literally just you describing it makes it delicious.
24:40Yeah.
24:41And then the abanero salsa at the end.
24:44Yeah, it 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,
24:54the gai yang in Thai, that and sticky rice, absolutely.
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.
25:06Matt, 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.
25:11Thanks, 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 Lear.
25:20Thank you for watching The Cook Up.
25:21The Cook Up.
25:22Bye bye.
25:22Bye bye.
25:28Bye bye.
25:31Bye bye.
25:36Bye bye.
25:38You
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