Tasty Mystery Baskets of Clips

I might as well just try to make it as tasty as I can.

Let's hear it for Jae dog!

-and aloo is the potato? -KIRAN: The potato, yes.

ANDREW: For sure.

-How are you feeling, Ashleigh? -ASHLEIGH: I'm feeling good.

You know, I could definitely put my spin on this.

Yes, my problem was

Is that why Vindaloo is vin for the wine

could end up being a little chewy.

since she knows this cuisine very well.

[yelling] Who wants to eat?

And you may be happy to know

So today I made my take on karaage.

Chefs, I think that especially to cook right now,

KIRAN: Yes. It would be.

that sauce really was fantastic, Jackson.

SARHA: Hell yeah.

-Fig and tamarind. -KIRAN: Yeah.

KIRAN: Yes, fig and tamarind.

to bring out the kind of flavors you all brought out.

Yes, there was no spices and no heat.

and my interpretation of a traditional dipping sauce.

I'm going to do mala style beef.

I liked the condiment.

The Mississippi guy pulls Japanese cuisine.

a feature in Food and Wine magazine,

so they don't stick together.

so karaagemeans fried chicken in Japanese,

If our technique fails us, we fail.

That's all you need for daikon.

The clock is not my friend at this point.

Oh, my God, this is so cool.

Single, ready to mingle.

I love you very much.

It got a bit of spice with the chutney.

I have some pickled Fresno and ginger as well.

and we want to see that they can take inspiration from them.

and also cooking Southeast Asian flavors.

Some won ton, shallot

It just completely worked.

I've thankfully had the ability to stage in Thailand.

This is the street food that I had

-Mm-hmm. -Okay.

and maybe you'll do several iterations

I'm okay. How are you?

I believe you should be able to eat it with your hands.

I have made a chicken karahi samosa.

I've traveled through Malaysia, India, Philippines, China.

Some [indistinct] calamansi juice.

I wanted one too. [laughs]