Taste Testing MORE Global Ingredients we’ve NEVER HEARD OF!! Ep 3 | Sorted Food

Today we look at even more incredible global ingredients that our chef Ben had NEVER HEARD OF!! Have you heard of or cooked with any of them before? Comment Below!

Here are the ingredients we reviewed:

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[sup]

In Chinese cuisine, the bean curd skin is sometimes used as a wrap. You put chicken, carrot strips, mushroom and other wide range of fillings inside, roll them up, then into a bamboo steamer, and you get a nice traditional dim sum.

[coreartalex]

As a Mexican … I was waiting patiently for the Pozole moment with you guys …. Now I cant wait for when you guys try Menudo.

[ovk]

As a Vietnamese American who grew up in New Mexico, I was so excited to see the first 3 ingredients & dishes featured here! What a treat to recognize all of these ingredients myself and to see others enjoy them for the first time.

[Hydraas]

I'm so used to seeing tofu skins when at hot pot restaurants, it's funny to see people trying it for the first time (dry no less) and being new to the texture. My favourite part of them is the texture, the chewyness but also very light

[ItsHammer]

This video reminded me that although we are quite a global culture now, we are still quite segmented. It absolutely blew my mind that you hadn’t had or even heard of hominy. I grew up in the Midwest US and grew up with hominy pan fried with butter, salt, & pepper, and then as an adult my tastes grew and I searched out different cultures of food, Pozole became a fall and winter comfort classic. Just goes to show that even though you consider something a common & everyday item, it’s not that for everyone the world round.

[justk]

Loved seeing the hominy! As a Native American with ancestry from New Mexico, it was neat seeing it featured.
We used it in stews too. It's in many grocery stores here in California so if I feel like it I just pick up a can or two.

[Tvd]

As a Texan that grew up eating hominy, it was so weird to think of it as something unknown. Locally, it seems to be one of those items people either love or hate, but it was a staple in my family.

[kassjames]

Hominy is the precursor to grits, so it's pretty common in certain American Southern cooking. There's a great restaurant around the corner from me that puts it in gumbo, and it just adds something to it. Really holds on to the flavor and fills you up.

[darriendastar]

I *really* want the recipe for that halva cake. I've never thought of putting it in a cake before - but the second you said it, it seemed like the most natural thing in the world.

[morganhare]

As a Texan we eat pozole and hominy all the time and I was so excited when I saw that this was an ingredient! Pozole is one of my favorite Mexican dishes 😍

[mahsasheydani]

I am impressed by the flavor pairing of "Doogh"(the yogurt drink) and "Halva" cake. In Iran, in the Isfahan region, we do the same with Doogh and "Gooshefil" (which is a pastry, sweetened with saffron syrup). This combination of sweet and salty is very popular and yummy. Good job!
In Iran, this Halva that you introduced is called "Halva Ardeh" (Tahini Halva) and is usually served in breakfast, with cream and cheese and "Sarshir" (Kaymak) and traditional bread.
But in Iran, when we say Halva, we are referring to another kind of sweet that is made with toasted wheat flour, oil, simple syrup with saffron, and rose water. The result is a brown (or gold) doughy texture that can be formed in different shapes, decorated with almonds and pistachios, and is served at funerals (kind of a funeral food), although you absolutely can make it and enjoy it whenever you want ;)

[wafaalmohanna]

We call the Halva “Rahash” in the Arabian Gulf region, and usually serve it with our version of coffee ( very lightly roasted coffee beans boiled with saffron and cardamom then served in tiny cups)

[zdoriksandorik]

Recognized halva straight away. It's one of my fav treats ever. Naturally, as a Ukrainian, I definitely prefer a sunflower one, but now I'm interested in trying the other versions

[darigaabikenova]

I am kazakh from Kazakhstan, halva is a very known product here. I used to make myself it once. I made it from sunflower seeds, oil and sugar. If you leave seed coated, then roast it, then process (maybe even twice, because of shells) it becomes one mass and it's delicious:) very sugary though

[gryphon]

I'd love to see a Pass It On where each person watches the next person's turn from the other room (and the last person watches the first person). That way, we get each person's reaction to how the person after them interprets what they wanted, and the last one to go has an idea of what the original intention was, but none of the process in between.

[matthewtimothy]

The way they carefully held the Banh Mi like it was a baby had me laughing. If they had the time I'm sure those sandwiches would have been just crumbs when they were done 😸

[Agamemnon]

Finally, something in this episodes that's already in my pantry (the halva). I'm Finnish, but it's a popular souvenir from Turkish or Greek holidays, or you can also find it pretty readily here.

[heosua]

I instantly recognised the Chả Bì, and for a second even doubted myself if it was in fact Chả Bì because I couldn't believe that you guys are featuring it in the video. As a 10-years-and-counting subscriber of Sorted, I am so proud everytime you guys feature Vietnamese food on the channel! 😊

[alsde]

I loved seeing Tahina (Halwa), it is a stable in Middle Eastern breakfast. However, we serve it simply with warm bread and tea since it is very sweet and rich. We don’t add it to cake or desserts, as it is it’s own thing.

[nitegloss]

Yay halva! It warms my heart to see you guys finally dipping into Persian cuisine and culture in the last year. And there's so much more for you to explore! If you have a Persian grocery store in London, I highly recommend going and seeing what you discover--maybe even make a video out of it!