Tasty Mystery Baskets of Clips

PADMA: How did you make your pastry?

-Good luck. -Thank you, Chef.

Jackson's legs are so long.

There is just a lot of people who don't handle anxiety

It's a kind of rice vinegar.

I got inspired yesterday when I found out

And there's also banana hearts.

Take care, bye Sam.

-Thank you. -Thank you so much.

My mother's from Malaysia. Half Indian, half Chinese.

The Asian night market.

-How do you guys feel? -BUDDHA: Indian food?

There's nothing I can do at that point.

-We're doing it? -Yes, girl.

they have something very similar, curry puff.

At stake for the winner,

I got COVID a few months ago

I was like, "You know, mom used to make me this

be closer to my worst nightmare.

I had a lot of people come up to me and said

But there can only be one winner tonight.

Thai basil, mint, Vietnamese coriander.

This patty is called tiki.

Thank you so much. Everything was delicious.

For Buddha, Kiran?

Well, I was in the top for the first one,

should have been light and flaky.

you have to remember how to cook.

-TOM: All right. Thanks. -Yup.

-Very good, thank you. -Thank you.

As long as you understand the basics,

I'm trying to get a couple of these done,

and the coveted title of Top Chef.

-How are you doing? -Good.

-This is really good. -Thank you.

and I did my best to apply it.

and sour spicy flavor of chop.

-I know. -How was your first test?

This dish right here I call this a Nagoya karaage,

How cool would it be if you're walking around the market

-Great flavors. -Yeah, I love the sweetness.

and pressure well, and there are some people

It was piping hot but when I broke into it,

My tongue is pretty much back.

I have my curry and I have my rice done.

and I'm like, "Oh yeah!"

He's worried that this top sirloin

finding out how Indian food is done.

The problem was, at least with my piece,

at the train station.

that I learned in Europe.

She had all the flavors there,

but I don't regret what I did because I'm learning.

which were really chewy, the vegetables,

That's something that I grew up with as a kid.

I think he has done a great job

Now we'd like to see Buddha...

I don't know why I did spring rolls.

the right cooking method for that specific pastry.

It's heartwarming.

He's the reason why I own a cleaver.

What are you looking for?

-Thank you so much. -Of course. Enjoy it.