Tasty Mystery Baskets of Clips

All right.
Fish sauce, soy sauce...
Here you are, enjoy.
When you make curry all the flavor,
And it just won you $10,000.
I also think that that pastry
and explore different cultures and sort of take bits
So what is it?
and I love going to Night Markets
Ready to eat some chicken heart?
It's like a perfect Houston night.
Thank you.
-Good luck. -Can't wait.
Stephanie, I think you could have gone a lot further.
Got it?
-Crispy fried chicken. -I loved it.
-PADMA: Okay, thank you so much. -Thank you.
-I would ask for a second. -Yes.
You know, daikon just tastes good even if you put salt
with the cuisines that you were presented with.
-Sam. -Hi.
I mean, this is a good twist.
because it brings me back
And he was like, I want that one.
but in my career I never really cooked Filipino food.
The cuisines that we've brought to them today
if it works for you and if it tastes good.
and serving banana ketchup with French fries
I'm trying to figure out how hot this grill gets.
Good luck, we'll see you tomorrow.
-Yeah, funky. -I liked it.
-Welcome back. -Thank you.
-EVELYN: Sarah! -Yeah?
Yeah, it got a lot of chili in there, so buyer beware.
That sounds good. I'm looking forward to this.
who just get funnier.
I'm doing a Mala style crispy beef
20 seconds.
Jae, we all want noodles for dinner.
All right, here we go.
I did a [indistinct] with a little bagoong
-Thank you. -Thank you.
There we go.
in the ultimate culinary showdown.
I've got my beef in the fryer. It's crispy beef.
I'm thinking of adding a avocado crema.
-Where are you at? -SARAH: Right here.
I am going to be doing a crab and corn samosa.
Vindaloo is the least sweet.
Indian food needs time to develop flavor.
which is Vindaloo.
Three, two, one, times up.
BUDDHA: Jackson, what are you up to, mate?
Oh, I see your face.
So I'm getting my spices and my rice wine vinegar.
You know, I got the spices. Samaloo.
And I'm like, "Yeah, it makes a lot of sense.
I'm not right on time, but I'm going to make it work.
And then we have ginger scallion egg noodles.
JACKSON: I'm just a little bit behind,