Tasty Mystery Baskets of Clips

Please step forward.
Yeah, I'm thinking I should
I think we have our answer.
I'm doing, I need to make sure that my stuff is tight.
Is anyone not familiar with the food that they drew?
Enjoy.
PADMA: Hi, Sarah. Tell us about your dish.
You get these fermented flavors
Aloo is potato.
It's really fun at the Hong Kong market.
Girl, I need a bunch of spices.
It was really tough as a kid to do that.
for your very own Asian night market.
if I took two steps back, maybe I might have changed it,
-LUKE: I'm making a samosa. -Okay.
Like, there is no feeling confident.
It's about picking yourself up, brushing it off
No, it gets very greasy.
of incorporating all the spices.
Every so often, Houstonians get to experience
It puffs up really nicely and it's flaky.
-Hey Jackson. -I made a spring roll,
A rice cake with some chicken thigh that I'm going
-You know, what I mean? -Yeah.
It was like the sword in the stone, I was like sh-bang!
Szechuan style stir fry noodle with Korean melon
We should grill these potatoes."
You know...
I just have too much [bleep] to do.
I'm cleaning my rambutan right now,
Wow.
That's all the meat right here.
-MAN: Got a great ring to it. -Yeah, great ring.
It's not something that you can just mix together.
ROBERT: So what's in the sauce?
I knew basically nothing about Vietnamese cuisine.
underneath is a sawsawan and it's a chewy onion
If she had sautéed or stir fried
it was their a favorite dish of the night.
They are the future, and they need to be educated by the best.
-Thank you so much. -Yeah, absolutely.
but I think they needed to get in to the rice cakes.
[laughing]
-Yeah. Thank you, Damarr. -Thank you so much.
LUKE: Man, I am sweating bullets over here.
Oh wow.
with the Chinese sausage, ground pork and ramen noodle crumble.
Would it be okay to use puff pastry instead of--
Tomorrow night, you'll have one hour to cook
the inside was still quite pasty and undercooked.
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-I don't know. -Or maybe not.