Tasty Mystery Baskets of Clips

so karaagemeans fried chicken in Japanese,

I'm going to do mala style beef.

Some won ton, shallot

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

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

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

could end up being a little chewy.

[yelling] Who wants to eat?

Yes, there was no spices and no heat.

That's all you need for daikon.

and also cooking Southeast Asian flavors.

I liked the condiment.

so they don't stick together.

This is the street food that I had

It just completely worked.

The Mississippi guy pulls Japanese cuisine.

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

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

Chefs, I think that especially to cook right now,

Some [indistinct] calamansi juice.

I have made a chicken karahi samosa.

-Mm-hmm. -Okay.

Let's hear it for Jae dog!

SARHA: Hell yeah.

a feature in Food and Wine magazine,

KIRAN: Yes. It would be.

since she knows this cuisine very well.

KIRAN: Yes, fig and tamarind.

-Fig and tamarind. -KIRAN: Yeah.

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

I love you very much.

and my interpretation of a traditional dipping sauce.

It got a bit of spice with the chutney.

If our technique fails us, we fail.

and maybe you'll do several iterations

Oh, my God, this is so cool.

So today I made my take on karaage.

I wanted one too. [laughs]

Is that why Vindaloo is vin for the wine

And you may be happy to know

I'm okay. How are you?

ANDREW: For sure.

that sauce really was fantastic, Jackson.

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

Yes, my problem was

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

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

Single, ready to mingle.

The clock is not my friend at this point.

I have some pickled Fresno and ginger as well.