- It's dinnertime!
Time to add the pickles.
- [Wyatt] Thank you Poland.
- [Hannah] We always love to eat with our hands.
That's from Zimbabwe.
Wow!
Well, it's secret.
- Wow.
- [Hannah] Then added some wine.
So I'm making fairy bread.
It looks incredible.
(laughs)
Boy, that's good.
I feel like I'm gonna make this a lot.
Hi, I'm Hannah, I'm the World's OK-est Mom,
and it's that time again.
We have done a few weeks
of cooking meals from around the world.
It's become such a huge part of my family,
huge part of my kids' curriculum,
and something that you seem to really enjoy.
So we're gonna do it again.
For an entire week, I'm going to cook a different recipe
from a different country,
and the recipes will be submitted by you.
So let's see where we're going this week. I can't wait.
This has quickly become one of my favorite things
that we do together as a family. If you...
(baby babbling)
Is it yours too?
This has quickly become
one of my favorite things to do as a family.
It's really important,
in terms of getting a full understanding of the dish,
to understand the history.
So that's what we always do with these dishes,
is we cook the food,
and then we have a conversation afterwards
about the history of the food,
the different cultures, the different traditions,
and all sorts of fun facts about that country.
Now, some of these recipes are
family recipes that I can't link,
but if I have the link,
I will share it in the description.
And as always go get a snack,
pause the video, go get a snack.
Don't watch this on an empty stomach,
you will be super hungry.
I'm so excited tonight
because I am making Thai food.
It's very noisy in my house. (kids singing)
I got an amazing recipe for Pad Kra Pao,
and it's something incredible.
It's a minced pork and holy basil stir-fry.
And it's actually surprisingly simple.
I ran through a couple of hiccups.
So, lesson learned
and I should have known this going into it.
If I'm ordering on Amazon, check the dimensions.
So this recipe requires a mortar and pestle
to mash the chili's and the garlic.
And I ordered one,
and I got one for a doll.
I still think it's big enough to try, but yeah,
this isn't what I was expecting.
But it got the job done.
It was tiny and a little more time consuming,
but I eventually minced the garlic and the chilies.
Then you saute with the minced pork,
you add some seasonings,
and then at the very end,
you throw in your holy basil.
My followers said
that it tastes really good
when it's served with a fried egg.
So I served it with rice and a fried egg
and it looked incredible.
- [Hannah] Yeah, do you like your meat?
(Henry babbling) - [Hannah] Baby, yes. Daddy.
- Wow.
This is amazing.
- It's amazing!
- That's amazing!
- This is going on our regular rotation.
This meal is fantastic
and so easy.
- [Wyatt] It's so fancy.
I sent a picture to my follower,
they said it looked really good.
And so dipping my toes
into cooking Thai food with this recipe,
was really awesome
because it was something I felt
like I could totally accomplish.
All right, today's meal
is going to heavily rely
on these guys,
Pickle Soup.
That's a name that sounds a little different,
but ended up being super delicious,
was Pickles Soup, that we made from Poland.
So pickle soup is essentially a potato soup
that uses graded pickles and pickle juice
to give it a really nice salty tang.
Okay, so now I'm going to grate my pickles.
Oh my gosh. And Henry will not stop trolling.
You're pulling my pants off, Henry.
Time to add the pickles and juice.
And then at the very end,
to make it a little more creamy,
you temper some sour cream,
which means you take a little of the hot broth,
mixed it in with the sour cream little by little,
so that the sour cream doesn't curdle.
Yum, looking good!
When it was finally done and plated,
it looked like a gorgeous potato soup.
- I am really excited to try it.
I love pickles.
Aight, taste of potatoes, amazing.
- I like that.
Thank you, Poland.
- I know it sounds odd
because pickles are typically so cold.
The thought of serving them hot in a soup
might sound a little strange,
but trust me when I say, it's so good.
Wow.
It's creamy.
The pickles are not overwhelming.
I will a hundred percent be making this again.
Next up, I decided to finally try
making one of the most requested dishes
of all time for this series.
I tried my hand at Biryani from Pakistan.
I scored my chicken and marinated it
in a yogurt and spice blend.
Meanwhile, I soaked my rice
and it's this interesting way of par-cooking it
before you actually cook it.
So it's soaks for 30 minutes
and gets a little tender.
And then you cook it in the Biryani.
Got my little pot of spices
and we're gonna toast them,
and that really brings out the spice flavor and scent.
It really makes them aromatic.
So I've tried cuts my onions and my chicken
and I added my rice.
The recipe called for me to pour water
around the edges of the pot
and then one final cup in the middle.
And I've never used that technique before.
I think maybe it helps the water absorb more evenly
through all the food.
Maybe if you're just pour it in the center,
it doesn't get to the sides enough.
So then I covered it and I cooked it,
and then I served it up.
- [Hannah] Is it hot? - Mm-hmm.
- [Hannah] Did you take too big of a bite?
How many thumbs up?
Two!
Good job.
- [Hannah] Take a smaller bite. Oh my Gosh.
What's up with you guys?
- Mmm. - It's very good.
- Wow. I think I need to make it again.
I wasn't expecting to nail this, and I didn't.
I think I had a good first try.
But I definitely need to try more.
- What's this called? - [Hannah] Biryani.
- I've had Biryani. This is really good.
- [Hannah] Good morning everybody.
Excuse me, I said good morning.
(Henry crying)
So I'm making Fairy Bread.
It looks so fun for kids.
It's just bread with butter and sprinkles.
I have my butter on my toast.
I'm just gonna sprinkle.
This is sticking surprisingly well.
For me it's really important
that we all try something new with each recipe.
So we made Vegemite toast as well.
Vegemite is a yeast extract.
It's kind of like a thick spread,
very salty, hard to describe.
I'm excited to try this.
Let's spread it around.
We're gonna go light
and then we can always add more. Right?
Some people are very dramatic about Vegemite.
And so I was really curious to try it,
because to me it's just an ingredient.
No big.
- [Hannah] Go ahead and give it a try.
Let's see.
- Oh my gosh. I'm so excited.
- [Hannah] Why? Give it a try.
- How is it?
- Sprinkles add a lotta flavor.
There's some butter. Good.
- I'm falling in love with the fairy toast.
- And it is really fun.
It's something they're gonna ask for
in the future, for sure.
And it makes your breakfast feel like a dessert
when it's not too desserty.
Try the Vegemite toast.
- It's somehow good.
- This is really good.
- [Hannah] What does it taste like?
- It's kinda sour and sweet.
- Ooh! This is actually a really good amount of Vegemite.
You just need a little cause it's so flavorful.
This is fantastic.
So thank you Australia for upping our toast game.
We have two new toasts that we get to make
and they're super delicious.
- Hi Hannah.
I'm Rutendo from Zimbabwe.
I'd love for you to try my dish
of peanut butter with rice.
It's known as Rice Rine Dovi in Zimbabwe,
and it's a very popular dish
that most households have.
And every Sunday we used to have it with my grandmother.
Hope you enjoy. Bye.
- It's dinnertime.
Tonight's dish sounds absolutely incredible.
It's from Zimbabwe.
I'm making peanut butter rice,
I'm also pairing it with a chicken stew.
My followers so kindly sent me two recipes.
I'm going to bring this to boil my chicken,
garlic, salt, curry powder, water.
And I'm gonna boil this for two hours.
So this is a rice that's mixed
with unsalted peanut butter.
You mix it into the end
and it gets really evenly coated
and gets this really creamy,
kind of tan color to the rice.
Now, my follower also told me
that they typically eat this dish with their hands.
They said I could use a fork,
but we always love to eat with our hands
when the dish calls for it.
- It's amazing.
I love this chicken!
- [Hannah] Look who else loves.
Oh, Henry's probably better
than all of us at eating with hands.
You do it everyday.
- Wow!
This is amazing.
- Wow!
This rice is so good!
This recipe was such a hit.
And truly,
if you haven't tried peanut butter rice,
go make it right now.
It is so good.
- Thank you. Zimbaboing. - [Hannah] Zimbabwe.
- Zimbabwe.
- [Hannah] We're gonna talk about Zimbabwe tonight
after we're finished eating. - Okay.
- Zimbabwe is not a country
in their curriculum this far.
It's not a country they had even heard of.
And so it's so important as parents
for us to bring this awareness
and do the teaching ourselves,
and get our kids to have appreciation
and understanding of countries
that they might not be learning about in school.
Today we're sticking
to the United States actually.
First time we've done this
in an Around The World episode.
We're gonna make a U.S. dish from Rhode Island.
We're making Wieners "All The Way." (giggles)
It sounds funny, but it looks really good.
And it's a very secret recipe.
Wieners "All the way" is a very specific,
very secretive,
really like, cold-to-following-hot-wiener.
Everything is a really, really specific that goes into it,
from the buns to the wiener, to the topping.
So it's a steamed bun,
it's a hot wiener, not hot dog, hot wiener.
(giggles)
Oh my gosh.
I've been hanging out with my kids too much.
It's not a hot dog, it's a hot wiener.
And then it's topped by hot dog chili.
So I steamed my buns,
I boiled my wienie. (giggles)
I like talking about this dish.
And then I got to work on my chili.
Well, it's secret.
I can't tell you what's in it,
but it's a lot of seasonings,
and some of them you might be surprised
to find in a hot dog chili.
I thought this recipe would be pretty safe with the kids.
The one wild card was,
it has to have onions on it.
And that is one of the ingredients
that my kids get a little diva about.
- Oh my God.
I love it.
- [Wyatt] It's amazing guys.
- Steaming the bun, so good.
- This is better than ribs.
- [Hannah] It's better than ribs?
Ribs is your favorite food.
I guess we got a new favorite food in the house.
- Looks good.
Hot dog, beef, onions.
Yeah, that's a good hot dog there.
- I was also really nervous about this one too,
because it is so particular.
I'm even afraid to show you this
because I'm afraid I will get ripped to shreds
by people who are so obsessed with this wiener.
Like people get really touchy about wieners.
(dramatic silence)
There's no good way for me to talk about this. (giggles)
I'm gonna keep making this,
especially if it's Wyatt's favorite food.
And hopefully one day
we get to go to Rhode Island
and eat it there ourselves.
All right, I'm making pasta Genovese today.
And I'm really excited
because when I think of Italian pasta sauce
I think of tomatoes,
and this one has no tomatoes.
I started with a mirepoix,
which is diced onion, carrot, and celery.
It's a great starter for a lot of different sauces.
Then I added my meat, added some stock,
let it simmer forever.
Then added some wine.
Let that simmer forever.
One hour down, smells fantastic.
So we're actually gonna be eating this tomorrow
because by the time it's finished
it's gonna be like 9:00 PM.
I didn't realize it's three hours of simmering
and then another hour.
And then I realized I used wine in it.
So maybe not the best idea
for me to serve it to the boys.
So Matt and I just ended up eating it ourselves.
It's divine. It is next level delicious.
- The meat's really, super tender.
It's amazing. I get cold-weather food.
- Matt was obsessed with this sauce.
These sauces are intense.
They're very, very refined.
And so I was really excited
to do a good job making that sauce.
Now, looking back at this week,
it was really amazing
because I feel like I was challenged
a little bit more than other weeks.
I feel like some of these dishes were
very clear starting points for me
to keep digging deeper
and keep learning and keep trying.
I think food is a beautiful introduction to learning more.
So I wanna thank everyone who submitted a recipe.
There are only seven that I can use in the video,
but I get hundreds of recipes
and I save all of them.
So I really appreciate all of the suggestions,
all of the thought and care
that goes into sending these recipes.
It really has helped my kids grow
and transform in a huge way.
So that's all for now.
I'm Hannah. And if you've tried this with your kids,
what did you make and how did it go?
And if you have any recipes from where you live,
that you want me to try, send them my way,
even when I'm not filming,
I still cook them and I try them
and I still appreciate them.
Now, if you'll please excuse me,
I think it's time for me
to try making Biryani again.
Hopefully I do better this time.
'Till next time.
(soft music)