- I feel great
but all of those flavours, the eggs, tomatoes, the cabbage
the beef going in pressed together and not just that.
(upbeat inspiring music)
Hello everybody.
It's Barry here.
Hope you, you right there.
You yes are well.
Today we're doing another recipe
from the playlist of tasting the world.
The taste the world playlist where I travel the world
just in my kitchen.
Today we're visiting the Dominican Republic.
Have your passport ready.
Over the last few months I've had two people,
and that is enough in my opinion,
to justify such a unique thing.
Suggest in the taste the world comments
a Riki Taki sandwich, which I love that.
Riki Taki.
Riki Taki, which is quite a quirky combination
and fusion of flavours that ultimately get pressed together
in a sandwich, in a panini press.
Which is amazing sounding anyway
but you've got some beef going on in there.
You've got some eggs, you've got cabbage
tomatoes, mayo, ketchup,
and it's apparently it's a little bit
of an unusual combination.
But I guess just because it's a random combination
doesn't mean it's necessarily bad.
I mean, I've had serge trimming
on its own and that,
you know yeah, yeah.
The first thing we're gonna do there
we're gonna try and keep it authentic.
I've heard of a seasoning called adobo.
I know what you're thinking.
Oh, like PDFs.
Yeah adobo.
Well here we go.
Adobo seasoning you can see it there.
You can get some on Amazon in the UK
and I'm sure I've seen it in supermarkets in the UK.
See, it's an all-purpose dry spice blend
often found in Latin American and Caribbean cuisines, right?
Apparently this is how you make your own
homemade adobo seasoning.
Let's go.
Wake me up.
Before you adobo go.
You're gonna need some hard boiled eggs
so I might as well get them going in the background.
Let's make this adobo seasoning.
The main bulk of it is garlic powder, apparently
and I dunno if it's just me whenever I season something
generally whenever there's garlic powder
there tends to be onion powder.
Normally the same amounts,
but garlic powder is winning today.
We've got some salt, white pepper and some oregano.
Finally we've got some paprika
but apparently paprika is optional.
And in my world, paprika is never optional folks.
It looks like a bit of a random medley,
almost like modern art.
Actually, I could sell that as an NFT, couldn't I?
The chunks of oregano are a little big standing out
so we'll just whizz it up.
Actually, I've got myself a mortar and pestle.
Let's just do that.
Let's go old school.
I'm not sure if you can see that is much smoother now
apparently though, yeah that is adobo.
So a PDF seasoning
whilst Elvis sings and these eggs cook away.
We've got some other prep to do involving tomatoes
and cabbage.
Which all goes in. - (timer beeping)
Thanks Elvis.
The other thing to tell you is about my mortar and pestle.
I had to repair some skirtings in our old part of the house.
And the bit that I put on
was quite long piece and quite flimsy.
And the mortar and pestle,
I put down one to weight in place cause I was home alone.
Macaulay Culkin style worked an absolute charm.
So 5% of my mortar and pestles life
has been used for DIY purposes.
I feel great.
This is a white cabbage.
All right, so that's our white cabbage grated.
And in this bowl I've got some slices
of tomato and this is just a bowl of cold water.
I must mention the website that I've been following
that both of the people sent me a link to
was something called beque twist.com.
So this is literally, and I
I'm a little bit unsure why we're doing this.
And to be honest
my measurements might we're not that accurate anyway
we've got them in a separate bowls
and right here is some Mazola, which is corn oil.
Now I've never really used corn oil before at all.
Doesn't really smell of anything.
But that goes in there.
One tablespoon of it.
One tablespoon goes in with the tomatoes
in here is one tablespoon of white vinegar.
And in here is one tablespoon of white vinegar.
Mrs. Be's gonna love the fact
that I bought some more white vinegar
because we use it a lot to like clean the kettle and stuff.
It's really good.
But last up, this is some salt.
Okay, so the cabbage gets a quarter
of a teaspoon and the tomatoes get half a teaspoon.
That is the only difference.
I don't think this matters
but I suppose it's probably quite good to keep it separate
you know, when it comes to building it and stuff.
So I'm gonna just delicately fold the tomatoes into that.
To me it's crying out to have some herbs on it
but we're hold off cause we've got the adobo.
Sometimes I've done recipes before some
of the Korean Street free where you'd have something
like that and then you'd stick some sugar in.
But not today.
I go to the oil aisle quite a lot, but I've al
I've never actually picked up mezzo before
so it's quite cool to
I've got such so many oils in my cupboard.
I was thinking this the other day as well.
Complete random thought.
When you pop popcorn.
Yeah, when you do it with oil
do you think a flavoured popcorn
this is just a little thing question.
Let me know down below what you think would happen.
Cause I think it's mixed.
What could happen if you pop it
in a source pan with oil and it's like a flavour.
It says just get chilli, let's go extreme right?
You reckon the flavour from that oil or basil oil.
Okay, a Herbie oil.
Do you think that would impart
onto the popcorn itself and flavour it in some way?
Or do you think it'll just be like a method
of making it explode and then be like, Yeah, well of course
unless you leave it Saturday, but do you know what I mean?
The minute it pops you take it out.
Would a flavoured oil make pop?
I just did something that came to me. Maybe I'll try it.
I'll I let you know generally
the other night I was watching Cobra Kai and that came
to me in my mind I was like, my mind was starting to drift
off about flavoured popcorn oil going, What would that work?
Come on, look how shiny that is.
I love taking the shell off eggs.
That would be my, my dream job.
Anyhow, two eggs and hopefully Elvis has helped us here.
Yes, despite the smell, they, it's nice and sliced.
That is some beef mints
which it looks like it's spilling the pad massively.
It will break down.
I knew you'd get out your bed.
I knew it.
Oh beef.
Mm, sounds good.
Anyhow, I went to the effort of buying this corn oil.
I might as well put a bit of that on there.
So just some oil to get it going.
So we are gonna start by browning, this mince alone
and it should shrink down in that pan a bit.
And then we'll have the party to the pan.
So the lemon juice and our homemade adobo.
Do no print off a PDF and put it in the pan.
All right.
Sweet, fair folks.
I am following that recipe and this is a lot of beef.
The way I was thinking.
I was like, well, okay, I could just stick 500 grammes in
but we'll go for the full kilo because if I don't like it
I could just shove it in adobo.
Enhanced boen ace.
Obviously normally you do this over the heat.
I just wanted to show you
we are gonna shimmy on our seasoning homemade seasoning
and now we've got, this is the lemon juice.
Okay, three tablespoons.
So a lot of zing along with the acidity
of the vinegar as well on the cabbage and the tomatoes.
And God, that does smell good
and it's all gonna come together then in a panini press.
Now I thought I had most gadgets
and appliances that I would ever really normally need
from day to day, but it turns
out I didn't have a panini press.
So I, I got one from the supermarket.
But all of those flavours, the eggs, tomatoes, the cabbage
the beef going in press together and not just that.
Do you think that is done?
Yeah. Brilliant.
Thanks mate.
I was actually planning on building the bread first.
In fact, what I've got here is a ciabatta roll
that I have had.
Okay. And what I like about it is there's little holes in
obviously you've got the base bit
which is nice and solid, the crust.
But we can really get the filling in there
drenched both sides.
But there's no point me filling it
up right now because we've got all that effort
of chilling the cabbage particularly.
And I just think that
if the beef hits it, which is still warm
it's gonna go like, eh, that's the official term, eh?
It could like make it wilt or something like that.
So I'm gonna let the beef cool down.
So we'll get this piny press ready.
(upbeat music)
Yeah, but it's not got any grid lines on it, which
which is fine.
I mean it's just gonna be flat and press it.
I mean that's fine, right mate.
Thank you mate.
I just tried to google what the Ricky attacker means
and it doesn't really come up.
I, I surely there's some sort
of Dominican Republican like explanation for this.
Most of the results end up being ticky tacker
which is actually a form
of football or soccer depending on where you live.
That was very popular by Barcelona.
I think me and my friends
when we play football on a Wednesday night
actually we play against alone to 20 year olds.
You know, you'd be proud of me. We try to do ticky acker
but it's more like ticky Tumblr definitely.
So yeah, I don't if anyone knows the, the, the story
the meaning behind this, I'll be really interested.
But anyhow, it's gonna be a ping awesome sandwich I think.
And I'm basing that purely on the bit
of beef that Boston had pre seasoning and
that I've just had with the seasoning and the lime on.
It's nice, the teeny zing in there.
Not as much as I expected, but real delicate.
It doesn't just feel like brief.
It is like a gentle all purpose seasoning and I'm loving it.
Are ready then folks, let's go.
Here is the ciabatta.
We're gonna take that first lid off.
And like I say, perhaps the ciabatta isn't the best
because of all those holes in it there.
But particularly this one, I was like, oh my gosh
I can see the chopping board, but it is the crust.
Okay, so it has got some strength there.
Mayonnaise on the bottom, bottom half.
Apparently this is gonna help be a sort
of glue that helps adhere the beef onto it.
It's gonna stick it and hold it roughly in place.
So let's not go light with this.
You know, we didn't get all dressed up for nothing.
An amazing platform for our beef.
A spoon at a time like that just to grip it on there.
I am gonna load it up fairly high though.
And I really like the idea with these taste of world recipes
of pushing it to ones that I wouldn't have ever heard of.
I've never heard of this before.
Certainly blindly to now we get the cabbage.
I don't really want this to be too pretty over.
I like the fact that it could be quite messy.
Some strips of tomato and now the egg.
So this is where it gets a little crazy.
I mean, I say I have made weirder sandwiches
but you guys were like raving
about this that sent it in all two of you.
But I like that.
I like going for like the underdog.
Oh my goodness.
I hope the sandwich press is gonna help me a crikey.
But we need something like the mayonnaise did, How
that adhere the beef.
We also to adhere to the eggs.
This folks is some ketchup.
Oh yes.
Oh my gosh.
Oh that's feeling quite rigid actually.
I like that.
A little bit's coming out the size there as I'm question it.
But that ketchup has bitten those eggs.
That looks amazing, right?
Let's press it.
I didn't catch it on camera then I moved this into place
move the board and it nearly fell off entirely.
I would so upset.
Anyhow. Well
And then we're just press it down and let it do its thing.
Oh my gosh.
Ah, little bit of tidying up to do on the front,
but that's fine.
It's pushing it down at an angle.
Do, do, do.
Let me just try something.
Look, if I show you, let you see that.
Can you see how it's gone like that?
Ha ha ha ha ha.
Do the same there for a little bit.
It to effectively push it the other way
we might get a flat top on it.
I keep thinking the bits of egg a cheese though.
I'm going, Oh, it's gonna melt in a minute.
Mozzarella, no.
All right.
Just to show you
the heat is maintaining that temperature to turn it
around one more time.
And despite a little bit a mess
it's mostly staying in there.
So I'm just gonna keep warming it through.
Now I'm happy with that height that's fairly even, you know
so it doesn't look like a pitched roof
you know what I mean?
Yeah.
Oh that is amazing.
Few bits on there, it's had a good battle.
But I'm very excited for this.
Oh, look at that.
Check it out.
I like the idea of stacking it
but you've got all the layers.
You've got the ciabatta, but where the mayonnaise has warmed
and soaked into the beef.
Then the cabbage, the tomato, the egg
and the ketchup has merged in
with the egg and the toast on top of that.
I reckon this is gonna be really nice
and I feel like I must have it warm.
So without further ado
I think you're gonna love this cuz you like an egg sandwich.
- I love an egg sandwich.
- I mean it's not an egg sandwich, but you know what I mean.
Here we go.
Are you ready?
Oh, it's warm.
It's not.
- Oh my gosh.
Look at that.
- Yeah. - I can see the other side.
It's good, right?
- Wow.
- It's like sweet.
- Yes.
- And savoury at the same time.
- And zingy.
- What's the sweetness?
- I don't know, I just, I feel like I've literally travelled
to the Dominican Republic on a plane.
That was like a journey
in my tongue was like umbrella there.
- That's nice.
- Sweet, spicy, tangy, acidic, crunch.
But then you've got that nice freshness of the tomatoes.
- I just got some of the pickle cabbage.
That's nice.
- You good?
Yeah.
- Yeah.
- Mm. Really like the sweetness.
Where is that coming from?
I love how it's like really not messy to eat as well.
It's good, right?
- I've never had anything like that before.
- It's good.
Yeah. People were sort of saying
oh be careful cause it's quite some weird flavour combos
and it's better than it sounds.
But like we've done a lot worse.
- I like the weird flavour combos.
- Yeah. And I was like, oh, when I was making it, Why
is the sweetness coming from probably the catch up I think.
- Yeah - But the cuss kind of runs
through it and gives it like a, a soothing calmness too.
But the pickle is just low enough.
- I thought it was gonna be a lot spicier.
- Yeah, well I put a lot of seasoning on as well
but it was kind of like a, it's described
as like an all-purpose seasoning from the Caribbean islands.
- I like it.
- But yeah, that is a, it looks horrendous now.
- I'd still eat it.
- Yeah - You're still gonna eat it.
- Well that's our lunch all done.
So thank you so much folks.
And the two of you that suggested it
I hope a few more of you make it
if you do send me a photo on your social media of choice.
I love to see photos of any attempts.
That's the whole reason I do the channel.
Make sure you are subscribed and if you are,
make sure your notifications are turned on.
Much, much appreciated.
And of course, oh, he's been everywhere.
Any taste the world video ideas you do have
do let me know down below because I really like quirky stuff
like this that I, maybe it's a street food there.
I'm not too sure.
I couldn't find out too much about it, but it is insane.
So maybe I impress someone without telling what's in it.
Make sure that they don't have an allergy, first of all.
But I really, really think you'll love it.
That's good, right?
- Yeah, it's really tasty.
- Right? We'll see you next time.
Chow.
(enthusiastic music)
- Just literally finished (Barry laughing)
You know, that's when it's a good one.