(upbeat music)
- Welcome back to the channel.
Today we have prepared four global street food dishes
for our normals to taste.
Once they've tried to guess kind of,
what's involved in the dish,
they then have to pinpoint where in the world it is from.
If they get a correct answer, it is worth five points.
If they're both wrong, the closest answer takes a point.
- I'm ready.
- Bring it.
(upbeat music)
- Okay, boys, round one.
Remove your blindfolds.
- Oh! - Oh, yeah.
- Wait.
Oh.
- What? Someone's put a quiche in my burrito?
- Somebody's put a quiche in my burrito.
- [Mike] What we got is, what looks like maybe egg,
potato, onion, some avocado in a wrap.
- Like so many street foods,
there's lots of variations of them.
This is one that we've pulled together based on,
kind of a number of recipes we found online,
to give you the idea.
- Well, cheers.
- Cheers.
(upbeat music)
- Fantastic.
There are some herbs running through that
that make all the difference.
Spring onions?
- There are some onions, some cabbage, some chili,
running through the egg mix.
- I mean, first of all, it's a wonderfully-seasoned omelet.
- The fillings can vary.
Sometimes they'll have meat, but in this instance,
it's just egg, avo, herbs, cabbage,
a little bit of chili.
Well-seasoned, it brings it all together.
- What's fantastic about that is it isn't at all greasy.
It's so fresh.
- Yeah, fresh, exciting omelet,
but then just wrapped in a tortilla.
- Certainly a flatbread.
- Always a flat, okay.
- Oh, it's not a tortilla.
- Not, is it not?
- What is this?
- You don't need to worry about what it is.
You just need to worry about where it comes from.
- Ebbers, tell us all about it.
- I don't often give you too much upfront,
'cause it gives it away
but I will tell you this is called a Rolex,
R-O-L-E-X
and whilst it is street food,
and there are lots of variations, in this country,
there are now even franchises of this.
So there are shops, not dissimilar to
like a burrito shop, or a subway, where you can go in,
and order as you please 'cause the fillings can vary.
Fun little fact.
There was a YouTuber from this particular country,
who has a Guinness World Record
for making the largest Rolex.
He mobilized a team of 60 chefs, who spent 14 hours,
making one that weighed over 200 kilos.
(upbeat music)
- I've got a really weird one.
- Ooh
- Boys, you both have your answers locked in.
Turn your boards in 3, 2, 1, go.
Japan and, Bas?
- Dubai.
- Why? What's your thinking?
- Well, like, I know it didn't have any Japanese flavors,
but cabbage, egg, I was getting sort of economy-acy
types of vibes and Japan is quite forward thinking.
I thought with their sort
of taking things from outside the world
and turning them into something new and trendy.
- Bass?
- I said Dubai because the flatbread led me
towards that part of the world.
- I can reveal that
neither of you are correct, however,
one of you is 4,957 miles closer than the other one.
(Bass laughing)
(drum roll)
The correct answer is Uganda in East Africa.
- What? - Whoa
- I think the bit you missed was the fact
that it's wrapped in a chapati, not a flatbread
and those influences in the streets of Uganda
they call it Rolex 'cause it quite literally is rolled eggs.
- Oh, yes - Ah
- Rolled eggs, Rolex, Rolex. - That is great
- And that's how it came to be.
It's very much a student staple,
eaten in the markets of Uganda
and as you imagine egg spiced
with all sorts of different things, different vegetables
it changes throughout the year based on your mood
based on the seasons, based on what's cheap and available.
It's rolled into chapati.
We gave you the classic.
You can also order the Titanic which is double chapati,
twice the size.
- Yes, I know a man who would be ordering
- Yeah, - one of those for each hand.
- The YouTuber that I mentioned will link to down below,
it was Raymond Kahuma and he made the world's largest
- Rolex. - Rolex.
- Need to watch that.
- Fantastic.
- Bass, it does means you are 4,957 miles closer.
- That's one point - Than Mike
and you take a point.
- It's hardly a win, is it? - Let's move on to round two.
- Brilliant.
- This one is gonna be fascinating.
Remove your blindfold.
3, 2, 1.
- Oh man.
Are we gonna be cracking eggs into something?
- Are these hard boiled?
- Oh, okay. - Are they stuffed eggs?
- I thought they were green eggs.
- I thought they were those sentry eggs.
Boiled eggs that have been hollowed out
and stuffed from something.
- Yeah, kind of.
They, I mean not boiled, but yes.
- Do you jus?
- [Ebbers] You can just peel 'em.
- No, I want you to suck out at the bottom.
- No, I think you should peel 'em.
- Okay
- So what you've got is egg that has had a hole punched
in the bottom of it and then all the filling emptied.
That filling i.e. yolk and white is then mixed
with seasonings and herbs
and then put back into the eggs and they are baked.
- This is awesome.
- So it's a bit like a deviled egg where
you've got a boiled egg and you take the yolk out.
- It's spongy.
- Once you've peeled it,
they're quite often sort of quartered or segmented
and then most importantly there is a dipping sauce
and the two have, I mean have it on its own
then try the dip on its own. Try the two combined.
- Cheers.
- It's not calling me.
- Salty.
- Really salty. It packs a punch so much so
I can't work out what's going on.
There's so much there.
- You said fishy.
It's got a little bit of Worcester sauce in there
as like a seasoning as well
but on top of that you've got garlic, powder, salt,
MSG, pepper and then spring onions and cilantro
or colander leaf.
- Oh delicious.
- All kind of blended into the egg.
So you have something that's green
- Whatever that is that brings it to light.
- That's a sweet and sour sauce
in a funny, slightly different way.
(Bass chuckling)
(upbeat music)
- Okay boys, flip your answers in 3, 2, 1, go.
Vietnam and Mongolia.
Why? What's your thinking?
- I think the freshness and the garlic
of the contents of the egg was something that reminded me
of some of the flavors in Vietnam.
- Flavors wise, I was taken more towards China
and I was trying to think of other countries in the area
and Mongolia came to mind mainly
because I saw it in one of my kids' books
the other day.
- Mongolia - I dunno when it is.
Oh, near China.
So the dipping sauce you had is called Quang hang sang
and it is a sweet and sour soy sauce
and it does also use that
it's like a fermented fish sauce in it.
- No. - Which gives it
a very funky flavor.
- Panty sauce or pan thai sauce.
(both laughing)
- But I can tell you, neither of you are entirely correct.
However, one of you is 1,311 miles closer than the other.
- Come a lot closer.
- This is from Laos.
It is a country that has been mentioned a couple of times
in this game and each time it was wrong.
So we thought well lets find - No
- an amazing street food from Lao and create it.
These are Khai Being or baked eggs.
- They're delicious.
Like I really like those
and this is the type of dish that normally,
texturally - Yeah no, I'm surprised
may not be my type on paper, but loved it
- And dipped in that sauce which is essentially vinegar,
sugar, lime juice, sweet chili sauce
and then that fermented,
pickled kind of Laosian fish sauce.
- Gotcha.
- So Ebbers
- Thought I was closest. - You know
- So Barry was as the crow flies
directly north of where he should be
but he was many miles away.
Mike, you take the point for being closest
which makes it one all.
So obviously today we are traveling the world
for our taste buds, but we're not leaving our kitchen
and you can do the same as well using our psychic app.
There are midweek recipes for you to cook up
that will literally allow you to explore the world
through cuisine all from the safety of your own kitchen
and our psychic app.
Should we move on to round three?
- Yes, please.
- All still to play for you are one all
and it's round three.
- Can't tell whether I can smell that
or the fish sauce of my fingers now.
- I think this smells good.
- Lift the blindfolds in 3, 2, 1.
- It does. - Oh yeah.
Ooh. Skin on potatoes just like Barry likes them.
Whoa. This is forever concertina meat.
- [Barry] The beef is super, super peppery
- Are we calling it beef?
Are we saying this with beef?
- You getting frustrated with beef?
- I thought it was beef.
I can't taste much 'cause it's quite spicy.
- Look at it. It's wrapped up like that.
It's got a real chew.
It's like a meaty chew.
It's not like a fatty chew.
Oh my goodness. I'm on this forever.
- It's also been marinated.
So it's been marinated before its has been skewed
and then obviously we're talking street food.
It would often be cooked over charcoal.
- This could be anything.
That is like a really hot, vinegary, salsa.
Really spicy, like smokey as well.
It tastes like it's got some raw chilies in
but also maybe Tabasco or something akin to that.
- Now it is a street food that's eaten all year round
but it's also kind of synonymous with a particular festival
at one time of the year from this particular country.
and that is in October
but it is also enjoyed all around the year.
What flavors do you think you're getting
from maybe the marinade
- Pepper. - Yeah,
- Pepper, chili.
- I'm thinking like it's got, it's very,
it's quite antacid afelly
- Yeah? - Say fennel.
- Yeah, like Cumin maybe
- Or it could be like a like in tomato paste.
- What meat are we saying that this is?
Are you allowed to tell us what it is
or are you gonna hold it back?
- That is beef.
- Okay.
- Traditionally it might have been something else.
Do you enjoy it? Do you like it?
- Oh Absolutely adore that.
- Yeah, yeah, it's fantastic.
- Tough but I'm gonna need you to lock in an answer.
- Go on, Ebbers
- Okay, turn your boards around in 3, 2, 1.
We have got Venezuela and Argentina.
Okay, so you've both gone South America.
Why is that?
- Potatoes tick, corn tick.
Really, really spicy salsa, tick.
Maybe the only thing was sort of the spice blend on the meat
that kind of took me away with the cumin flavors.
- Yeah, I went on the root of like Argentinian steakhouses
where they bring over thermal massive skewers,
scrape the meat straight onto it.
- That's a really good like Brazil
- That's what reminded me of that.
- So one of you is a bit closer than the other
- But we're both wrong? - Okay,
- but you're both wrong.
- Oh, I really thought I got that one.
- Hang on, hang on.
- This dish is called Anticucho and it is Peruvian.
- Oh, I thought Peru
- Corn and potatoes.
We were hoping that's what you might think about.
We also use this, Ají panca,
which is a particularly smoky Peruvian chili paste.
- That's - Which we then combined
with vinegar and sugar and oregano, cumin and salt
and that's what's in there.
It's also in the marinade.
So it's kind of a combination of those.
- That is all incredible - Ingredients
- Okay. I just love chili pastes at the moment.
- So it originates in the Andes
and whilst this is beef and it's actually beef heart
- Ah, of course - A muscle that works
quite literally from the moment
the animal is born until it dies.
Traditionally it might have been llama,
so it would've been - That would've given it away
- indigenous animals from the Andes.
Whereas post Colombian times it changed to beef
and that's when also the import things like garlic
from the Mediterranean influenced its skew.
The question is, who is closer?
The person who got closest and takes a point is?
- By how many miles?
- By 913 miles.
- Mike.
- Well done.
- Barry, you were 2,133 miles away.
Mike was only 1,220 miles away.
- That might be the best tasting heart I've ever
eaten. - Yeah
- [Ebbers] If you are enjoying this,
there are some small things you can do
that make a big difference to us.
Like the video,
subscribe if you aren't,
click the notification bell and select all.
Thanks
(upbeat music)
- Mike, you're leading two to one.
- I'd really like to get one right.
- If you both get it wrong,
Barry could draw with the closest country,
but one of you can still easily take the win if you nail it
- Either way, haven't we eating some
wonderful food in London? - Unbelievable.
But I want the win
(Mike laughing)
- Okay, lift the blind falls.
See, going on with round four.
- Oh, hello?
Okay. It's like a sushi rocky road.
- Yeah with dedicated coconut,
glacé cherries, marshmallows like inside of like cookies
or, oh I'm not gonna
say anymore. - What is that?
- Ooh. - Pretty good, right?
- I do like that
- Sometimes this is made as a sheet in like a tray and cut.
Sometimes it is made like this and it's rolled and then cut.
- I love this
(Ebbers chuckling)
- Wow, Mike.
- Agree, right?
- What do you think it is?
What are the ingredients do you think?
- Damn, I forgot to taste it. I was eating it too quick.
- Like it's almost like it's a cold cookie dough
that holds it together or a
- It's got marsy pan flavors - What is that?
- What's stretchy?
What's so gooey inside of it?
It's almost like it's buttery
and flowery crumble in there
that's gone soggy and sweet.
- Michelin star chefs called that
Smudge - Smudge
- Or soggy biscuit
- Smudge. - Anyone said that?
- No, no, I said that. - So when
- Digestive biscuits
- We have to get a red flag.
We need to get a red flag
- You need to be in the army. I know, I know.
It doesn't feel like I'm
- I'm just trying to talk you through the rest
and give you some clues.
It's got glacé cherries, you can see those.
It's got marshmallows, you can see those,
desiccated coconuts, digestive biscuits
and it is bound together with condensed milk.
- Oh, that's it.
- Oh no. I am committing.
- All the best.
- This side is stickier aint it?
Sticky handshake
- I also used the old fish sauce on you now.
(Barry laughing)
- Excellent, well turn around your cards
and see what you wrote.
- New Zealand. - New Zealand and Italy.
They are a long way from each other.
- I just went, I've never been there.
I've never had anything like it.
Let's just go far away.
- Yeah, I thought the taste of almonds
throughout the coconut.
The cherries.
- Yeah. - Can I say cherries?
- Yeah. - Just steered me
not necessarily directly to Italy but somewhere around it.
So I played it safe.
- Think Bas Perhaps you're a bit closer with something
like a lamington that's covered in desiccated coconut.
- Ooh. Oh.
- I can now tell you that what you are eating
is called a 15.
It is made using 15 marshmallows,
15 glacé cherries, 15 digestive biscuits.
It's bound together with condensed milk.
It has other bits and pieces rolled in.
Desiccated coconut.
Once it's set as a fridge cake,
it's traditionally cut into 15 slices or squares.
It is a very, very traditional dish from
(drum roll)
Northern Ireland.
- Oh
- Wow. I thought you were gonna say Australia there,
- Which means Barry, you are 11,553 miles away.
- Okay, fair.
Brilliant. - That's some virgin miles.
- All the places today I have written in the past
and got very wrong.
- That is awesome, - Isn't it Cool?
- What? That is so cool.
That is,
- How have we never heard of that before?
- I dunno but it's stonking as well.
It tastes so good.
A street food as well?
- So I had it for the first time
literally a weekend or two ago in Belfast and
- Should, that's the problem.
- Yeah, yeah.
- We should view this as where's Ben been recently?
(Barry and Ben laughing)
- Absolutely and it was basically served alongside coffee.
So it is a tray bake and it's served in the home as well
but a lot of coffee shops will serve this.
So you can basically have a coffee
and a slice or a wedge or a square of 15 to and go.
So it is our equivalent to a millionaire shortbread
or rocky road
and it is absolutely sweet, sticky, and delicious.
Mike, you take a pretty strong win at three to one.
- Nice
- And ultimately we've all eaten some delicious street food.
- Well, what do I get him to do? What's the forfeit?
- Its not how this game works.
Just turn up this foot, this into this floor, man.
Just change the rules.
Eat half of one and then hold the rest
in your bum for the rest of the day. (Barry laughing)
- Sounds sticky.
We have plenty more up our sleeves
but these are always better when they're your ideas.
So comment down below
and tell us what street food should we be recreating
for our normals next time.
- Lovely jamming