The Cook Up with Adam Liaw - Season 8 Episode 56 - Savvy Snacks - video Dailymotion

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Transcript

00:00Hello, I'm Adam Liao and welcome to The Cook-Up, a free online encyclopedia created and edited

00:26by volunteers around the world. Tonight we are making salmon, edamame and corn onigiri,

00:31eje and mozzarella in carrozza. Let's meet our guests. Chef Joseph Aboud is the man behind

00:37beloved Melbourne restaurant Rumi and Wine Bar, the Lebanese Rocket Society. He's made food for

00:42the one and only Anthony Bourdain but says there is nothing quite like whipping up a batch of fried

00:46chicken tenders and chips when the footy is on. Hello Joseph, strong agree. G'day. Great to be here.

00:52Good to be here. Ash London is the host with the most. As a music journalist, radio host and podcaster,

00:56she's been flown to Paris to interview Taylor Swift and has had more than one piggyback from Ed Sheeran

01:01and now the ultimate career highlight is here to cook on The Cook-Up. Hello Ash. You're absolutely

01:05right Adam. See most people have had one piggyback from Ed Sheeran, I know I have. Obviously. How do

01:10you get, why, how? It just started as a thing. I interviewed him really early in his career when

01:16no one knew who he was. When he was still giving piggybacks for a few dollars. When he was still giving piggybacks.

01:20We did this interview and like everyone's trying to wrap it up because I was like get this guy out of

01:24here. We've got stuff to do and then at the end he just goes, do you want to piggyback? And I was

01:28like, all right. So I hopped on his back and then two years later he came back and he was Ed Sheeran

01:32by then and then he remembered he said should we get another piggyback? And I think we've done four

01:36or five now so. How odd. Did you want to piggyback now or later? You just let me know when you want

01:42to piggyback. I don't know the etiquette to ask. Maybe my career will blow up after I give you a piggyback.

01:45Who knows? Joseph, congratulations on the restaurant. It is such an icon. How did Anthony Bourdain end up at Rumi?

01:53He came, he was filming No Reservations and Matt Preston had brought him in and it was a, you know,

02:02like a very, very nervous day for us and it was fascinating actually because we were the last

02:08of the filming for the day so he was like very Anthony Bourdain and very, you know, focused.

02:13Yeah, right. And then at the end of it it was just, okay, relax and just got to sit down and have

02:18a chat with him and, you know, one of the pleasures of being in this business.

02:22Amazing. Have you ever asked a bowl of marinated olives for financial advice? No? What a shame.

02:29Tonight we are making Savvy Snacks.

02:33What did you serve Anthony Bourdain? Was it like a selection of snacks or?

02:38His favourite thing was some barbecued quail that we do.

02:42Oh, yes.

02:42With the verjuice and grape molasses dressing.

02:47Beautiful.

02:47And I do remember something along the lines of more birdie. They wanted more birdie.

02:52You mean a bird?

02:55Ash, are you much of a snacker?

02:56I live to snack, man.

02:58You're right.

02:58Yeah, and I live with boys. I've got a three-year-old who just wants snacks all day.

03:03Kids snack a lot, do they not?

03:05Yes, but he always just wants like white, boring, potato-based snacks.

03:10Like I'm like, I can make you anything.

03:12And he's just like, no, I just want a piece of plain bread or a cold chicken nugget.

03:17I'm like, all right.

03:18I'm here to help you out because I'm going to make salmon, edamame and corn onigiri.

03:27I have children too, and I have to admit for most of my life, I have not been a snacker,

03:34but since having kids, they snack an awful lot.

03:37And so I find myself making snacks for them.

03:39And the gold medal most common snack that we have at our house is onigiri.

03:43So little moulded rice balls, and this one is a pretty popular one because we quite

03:49often have bits of leftover fried fish or something like that.

03:53And this is a really good way of kind of turning that into a slightly nutritious snack, I guess.

03:58So I'm just going to cook a piece of salmon and to be honest, probably overcook it a little

04:02bit, kind of on purpose, just to replicate the idea of, you know, you have salmon, you've

04:08cooked it and then it goes in the fridge and then come back out and you reheat it again.

04:11It's always a bit overcooked.

04:12But actually in Japanese cuisine, that's not a bad thing because having slightly overcooked

04:17dry fish actually is really good for the texture of rice.

04:21On top of that, some frozen veg, just some edamame.

04:25Frozen veg is fabulous for quick eating at home, highly nutritious as well.

04:32So a bit of corn, just put a couple of spoons of water in there and I'll throw that in the

04:36microwave just to heat up a little.

04:42Doesn't need to be in for very long.

04:44Ash, as a journo, is there one celebrity that you have interviewed or even that you have not

04:49that you would like to cook for?

04:51Oh my goodness.

04:53Great question.

04:53I love Taylor Swift, obviously.

04:57So I think it will be Taylor because I think she's a great chat, but also she would totally

05:02pretend that the meal was great, even if it wasn't.

05:04And then you walk away feeling like a legend.

05:06So we'll go with her.

05:08I think, I mean, anyone would want to cook for Taylor Swift, but it would be intimidating because

05:12I guess in the same way as cooking for an athlete, they need to look after their body so well.

05:19And I, you know, I read this report about Taylor Swift, how she sings her entire concert

05:22while running on a treadmill because that's the level of fitness that is required.

05:25I don't know how she does it.

05:27I'd be so overwhelmed.

05:28It is an incredible feat, to be honest.

05:31And she's a big fan of this show, you know.

05:32Oh, yeah.

05:33Big fan.

05:33She's probably watching now.

05:35So we love you, T-Sweez.

05:36And we had a call up now to help.

05:38Obviously, personal share to the Swiz.

05:40Joseph, is there a celebrity other than the late Anthony Bourdain that you would love

05:45to cook for?

05:46Oh, gee, tough question.

05:49No.

05:50No is fine.

05:51No is fine, honestly.

05:53No, it's always been, you know, chefs that have come into the restaurant and, you know,

05:58I get caught in this thing of, like, not wanting to, not necessarily wanting to stay cool,

06:03but not wanting to be that guy that goes over and tries to take a selfie with them or, you

06:08know, so I suppose we just take it in our stride of who comes into the restaurant.

06:12And, you know, often the staff get very excited and I'm like, not sure if I know who that

06:16is.

06:17Well, that's the thing, because you're in hospitality, right?

06:18Yeah.

06:19Your job is to be hospitality.

06:20Yeah.

06:20And then all of a sudden, you can't just forget to do your job because your personal life

06:26is more important.

06:27Yeah, yeah.

06:28At best in that way.

06:29And that's...

06:29Which is often what happens, right?

06:30Yeah.

06:31Like, you have to refocus everyone and say, guys, it's, you know, it's just Anthony Bourdain.

06:34Do you ever find that after, though?

06:37Like, they've already eaten?

06:38Yeah, yeah, often.

06:38Yeah, often.

06:39That's better, right?

06:40Yeah, yeah, yeah.

06:40No pressure.

06:41As long as you're doing a good job every night.

06:43Absolutely, yeah.

06:44All right, my salmon is done.

06:46I'm just going to take that out and I've cooked some Japanese-style rice.

06:51Koshikari rice, sushi rice, they call it.

06:53But I guess the difference between sushi and an onigiri is sushi, you flavour the rice with

06:59vinegar, sugar, salt, essentially.

07:02But onigiri, you just use regular rice.

07:05Salmon.

07:05I'll flake up my salmon first.

07:07I'll do that by hand.

07:08It is, I mean, I would call that pretty well perfectly cooked, but slightly overcooked.

07:13Let's say slightly overcooked just for the purposes of the exercise, because overcooked is fine.

07:17The skin, not so great in onigiri, but this is lovely, crispy skin that actually would be

07:22delicious to eat.

07:23So I'm going to break up a bit of my salmon here.

07:26And I'm going to break it up into quite large pieces, because this is going to be a slightly

07:31advanced manoeuvre of onigiri.

07:35When you're having larger pieces in your onigiri, it's actually harder to do.

07:39Joseph, when your kids were small, were they big snackers, or are they big snackers now?

07:43Yeah, they're big snackers now.

07:44They're teens.

07:44Yeah.

07:45So there's always...

07:46That's not a snacker, that.

07:47It's just like having a meal.

07:48Yeah, yeah, yeah.

07:49But it's pretty funny coming home sometimes, and they've gone on some sort of cooking adventure,

07:53which is normally something off YouTube or TikTok or something like that.

07:56And it's like, you know, some, you know, barely baked Nutella cake or something like that

08:02that they had made the other day.

08:03So it's pretty cool to see them actually start to do things themselves.

08:07My eldest is 11, and so I think that they get a lot of cooking inspiration from social

08:13media, but none of the recipes that they see ever work, and so they get really disillusioned

08:18by the process.

08:20So I got my rice.

08:21I just dipped my rice scoop into a bit of water so the rice doesn't stick to it.

08:26That's a tip, so I just dip into some water.

08:28I should mention my hands are very, very, very clean, and I've watched them multiple

08:33times.

08:33We can vouch for that.

08:34Yeah, yeah.

08:34So we saw the scrubbing.

08:36We saw the scrubbing.

08:37So then I just wipe my hands a little bit.

08:39I'm going to take a bit of sesame seed and put that in there as well.

08:43I think sesame seeds and salmon are actually a really lovely combination together.

08:47Water, and then I take a bit of salt and actually salt the rice, but also my hands,

08:52because my hands are going to be the thing that really kind of bring everything together.

08:58So then folding the rice.

09:00So you said earlier that it's mostly seasoning that gets used rather than big chunks of fish

09:05and what have you.

09:05Is this a new thing?

09:06Yeah, quite, quite.

09:07I mean...

09:07Is this an Australian-Japanese thing?

09:09No, no, no, no.

09:09These days it's very popular to put all kinds of things in onigiri.

09:12Like, I guess people are exploring more complicated onigiri.

09:17It's actually kind of an interesting time.

09:19So I'm just taking essentially a handful of my mixture, and it looks terribly messy

09:25because it actually is.

09:26But then I'll show you the motion.

09:28The motion is like making that sort of symbol and cupping it so it creates this triangular

09:33shape.

09:34And the hard thing about doing this is when you have big pieces of salmon like this,

09:38they will kind of fall apart a bit in doing that.

09:41But if you persevere, and you don't...

09:43I'm squeezing actually against my own hands.

09:45I'm not squeezing into the rice.

09:47You don't want to mash the rice together.

09:48So you actually want it to be able to fall apart, and you end up with...

09:52So cute.

09:53Like a cute little onigiri like that.

09:55I can make a few more, but what I will do is show you how to wrap it first,

09:58and particularly the sushi...

10:02The sushi seaweed.

10:07Nori, as it's called.

10:09Seaweed.

10:10Nori, as it's called.

10:11Don't take it out of the packet, because as soon as you take it out of the packet,

10:14it starts to soften and wrinkle.

10:18So I actually keep it in two packets.

10:20I've got the packet inside.

10:21That's hardcore packeting.

10:22Yeah, yeah.

10:23And then you put it in another Ziploc, because if it's not completely dry, you're in big trouble.

10:28So a pair of scissors.

10:30I'm just going to cut a strip.

10:33Always wrapped in seaweed, or sometimes just...

10:35Sometimes just as they are.

10:37Because I hand these to my kids, I don't want it to go anywhere, so the seaweed actually really helps to keep it self-contained.

10:45You don't end up seeing so much of the rest of the onigiri, but when you wrap it with the seaweed, it is much, much easier to eat.

10:52So salmon, corn, and edamame onigiri.

10:56I have to be really upfront and say that my wife would probably mock this, because they're not perfect on onigiri.

11:10And she's actually much better than I am at making them in that right shape.

11:13I was going to say something, but I didn't want to say.

11:16It was beautiful.

11:17I've made a meal of mine, unfortunately.

11:20Need more of the seaweed.

11:21Mmm.

11:22Oh, good.

11:22I can see my youngest son making this, for sure.

11:25Mmm.

11:26I mean, if you have cooked rice at home, there is literally nothing faster.

11:29Yeah.

11:30After the break, Joseph and Ash will start their Savvy Snacks.

11:44Welcome back to The Cooker, where chef extraordinaire Joseph Abood and radio and podcast host extraordinaire Ash London are making some very savvy snacks.

11:51Ash, what is your snack?

11:52I'm making mosarara in karoza.

11:54Wow.

11:55Impossible to say that without an accent.

11:57Joseph, how about you?

11:58Ejje.

11:58Lovely.

12:07Joseph, what is, am I saying it right, ejje?

12:10Ejje.

12:11Ejje.

12:12So, and pronounced egge in Egypt.

12:15Oh, okay.

12:15I've learnt recently.

12:16So, ostensibly, it's a crepe.

12:18Yes.

12:19Or a pancake.

12:20Yeah.

12:20Or an omelette.

12:21It's sort of a hybrid between all of it.

12:23Got it.

12:23And it can be eaten any time of the day, breakfast or a snack that you can just leave on the table and eat at room temperature and come back and just pick at it whenever you're ready.

12:33Fantastic.

12:34I did some extensive travelling when I was younger and the one common denominator in the morning is eggs.

12:40It's beautiful.

12:41Yeah.

12:41So, eggs in there, you've got some herbs and spring onions.

12:45Yeah, some parsley, spring onions and then we'll add those things later when we eat them as a fresh ingredient.

12:50Oh, amazing.

12:51So, what was it that made you want to become a chef early on?

12:54I didn't like school.

12:55Yeah, right.

12:56Yeah.

12:56So, I told my parents I had an apprenticeship but I actually had a dishwashing job.

13:03Yeah.

13:03So, yeah, I don't think they would have been too impressed with me leaving school to wash dishes.

13:07Yeah.

13:08But it's not food that I fell in love with first.

13:10It's actually the kitchen environment that I fell in love with first.

13:14There is something really kind of collegiate and, you know, for someone who feels...

13:18Disenfranchised.

13:19Well, yeah, when you don't feel like you're fit in at school, then all of a sudden you're part of this team.

13:23Yeah, yeah.

13:23It can be a really seductive feeling.

13:25Absolutely.

13:26I think what's great about the kitchen is it doesn't matter who you are and where you've come from, if you do the job, you're part of the team.

13:31Yeah.

13:32So, it's, you know, the most wonderful thing that's happened to me actually.

13:35I love that as a story because so much we hear about the romance of food and how food means so much to you but there's something about finding yourself through developing a skill.

13:47Like, if you don't know anything about food and you're no good at making it, it's hard to fall in love with it.

13:52But then once you go, oh, actually, I didn't know where I fit in the world but now all of a sudden I feel like I belong here and you learn to squeal while you're doing it.

14:00Absolutely.

14:00And that was something that, yeah, not a plan but, you know, just such a by-product of that environment as, you know, it loves Misfits hospitality, doesn't it?

14:12So, salt and what was the spice that went in there?

14:13Salt and baharat.

14:14So, it's a Lebanese seven spice.

14:17There's slight variations but they generally have cinnamon, clove, coriander, black pepper.

14:22So, tell me how wrong I am for this because when I run out of baharat, which, you know, I'm not Lebanese, I don't always have it around, I just, I use garam masala.

14:35Oh, it's a bit off.

14:38I guess it's not the same but it's...

14:40So, if you're cooking Iranian food, you can substitute the arviyer which is the house mix with garam masala.

14:47Oh, okay, you're right, right, right, okay.

14:49Because it's sort of more, it's a bit more east but, yeah, it's not quite the same as garam masala.

14:55Fair enough.

14:55So...

14:56Still not going to stop me from doing it.

14:57Yeah.

14:58But I appreciate the input.

15:00So, I've added the...

15:01Flour, okay.

15:02Yeah, so a bit of flour and this just sort of gives it a bit of body.

15:06Yeah, okay, that's cool.

15:07Very cool.

15:10Ash.

15:11Hey.

15:12Mozzarella in carrozza.

15:14See.

15:15It is probably the most fun Italian food name to say...

15:18Yes.

15:19..with an Italian accent.

15:20Yeah, so it's mozzarella...

15:21Done in a loving way, not a mocking way.

15:23Never, never, never.

15:24So, it's mozzarella in a carriage.

15:25Yes.

15:26So, usually this is kind of like an egg dip situation.

15:28Now, this is my cousin Jackie's take on it, which she made for us a couple of years ago

15:32and we all lost our minds.

15:35So, this is kind of Jackie's version.

15:36I, you know, you see a million variations of cheese on toast but you don't see many variations

15:43of the old mozzarella in a carriage.

15:45Exactly right.

15:46But have you ever had a cheese sandwich you didn't like?

15:48Like, that's the thing, right?

15:49Exactly.

15:50And this one has got one of my favourite things.

15:52Ooh.

15:53Anchovies.

15:53So, that was rosemary you were cutting there?

15:55So, it's a bit of rosemary, some anchovies and we'll put some of the anchovy oil in there

15:58because we're going to make it into a paste.

16:00Okay, I'm liking the way this is going already.

16:03Yes.

16:03And then we're going to put some chopped garlic.

16:06Delicious.

16:08Obviously, you're a chilli guy.

16:09I am.

16:10Just a bit of pinch of chilli in there.

16:13And then the zest of a lemon.

16:16Okay.

16:17I see the way that you're doing what you're doing and it strikes me that you must cook

16:22quite a lot.

16:22It's not the first time you've zested a lemon.

16:24It's not the first time I've zested a lemon.

16:26No, I love to cook.

16:27My mum is an unbelievable cook.

16:29And I often like to say that I kind of learnt via osmosis, just from like being in the

16:34kitchen while she was always cooking.

16:35I just kind of moved out of home and then I'm just, she never taught me to cook, but

16:39I magically kind of knew how to do it.

16:42Absolutely.

16:42And it's amazing how that happens.

16:44And it really makes me think about how we learn things generally as a species or whatever.

16:49Because you always, you know, you hear people ask all the time, who taught you to cook?

16:52Like, nobody.

16:53Totally.

16:53But kind of, but also all the people that I grew up around because that's how I learnt how

16:57to cook, but nobody taught me.

17:00And yeah.

17:00And we learn like via taste.

17:02So like so many of the recipes that I now know, I know not because my mother ever handed

17:08me the recipe, just from tasting and watching.

17:11So yeah, osmosis is the best word I can use for it.

17:14It really is because, you know, when that looks right in the pan, you'll add this.

17:17Totally.

17:18And it's that look and what the pan looks like when it's hot and what the food smells

17:22like when it's hot, what it sounds like.

17:23There's this multitude of senses that you take in the process.

17:27Often asked me for a hummus recipe.

17:29And I'm like, I don't know, like I can show you, but how much garlic or oil, I have no

17:34idea.

17:34I have to see it.

17:35I have to taste it.

17:36All right.

17:37This looks fantastic.

17:37I'm intrigued to see where this goes in the whole carriage cheese situation.

17:42You get ready, baby.

17:45Joseph.

17:46You're looking like you're almost ready to go.

17:48Yeah.

17:48You did all that quite quickly.

17:50Yeah.

17:50It's a nice, simple snack.

17:52It's easy to put out and feed the kids and yeah, it works well.

17:56Pan, olive oil.

17:57Yeah.

17:58So I like to use plenty of olive oil and the idea is to heat it up so you get a nice sizzle.

18:04Amazing.

18:05All right.

18:06So here we are.

18:07I think it's almost ready.

18:15Okay.

18:15So that's it.

18:16That's it.

18:17There's no, you're not going to scramble it or anything.

18:20No, no.

18:20That's it.

18:21Yeah.

18:21And you're serving that with some.

18:23Some fresh cucumber, fresh, fresh cause leaves there, some olives.

18:28And we'll take this out of the cloth in a little bit.

18:31And that's some.

18:32So some strained yogurt.

18:35You're part of every Lebanese household.

18:37Do you, do you season the yogurt before you strain it?

18:40Yes.

18:41There's different, there's different schools of thought, but yeah.

18:43So let's have a look.

18:45I think this is ready to flip.

18:47Okay.

18:47So there we are.

18:50Oh, amazing.

18:51Wow.

18:52It curls up a bit.

18:52Yeah.

18:53I haven't seen that before, so it's pretty fun.

18:56It happens every time.

18:57It happens every time.

18:57It's exactly how it's supposed to go.

19:02Oh, so this is the anchovy paste being spread inside the, the old sandwich.

19:08Exactly.

19:08So it's so delicious.

19:10It's a bit chilly in there.

19:11Rosemary, garlic, anchovy.

19:13And a lot of people aren't into anchovy because it's too fishy or whatever.

19:17But even my husband loves this recipe.

19:19When you use anchovy as an accent, it truly can't be beaten.

19:24Seriously.

19:25Like I, to be honest, I wouldn't order a pizza with anchovies on it.

19:28I understand.

19:28But I cook with anchovies all the time.

19:29Yeah, seriously.

19:31Wouldn't drink fish sauce, cook with that all the time.

19:32I would drink fish sauce.

19:34That stuff is delicious.

19:35All right.

19:35So we're going to whack her in there.

19:38Okay.

19:38And I can use delicious, fresh mozzarella.

19:40Okay, fresh mozzarella, the wet one.

19:42Yeah.

19:42I see you've got like the...

19:43You can totally use pizza mozzarella.

19:46Yeah, the low-moisture one.

19:47Of course, absolutely.

19:48Cheese is cheese, baby.

19:49Yeah.

19:49And then we're going to put some oil on our pan.

19:52You could probably also just use a toasty maker, but...

19:55Mozzarella in a carriage is such a great name for a cheese sandwich.

20:00Isn't it just Italian to know what's up?

20:02Yeah.

20:02Because food is like a person to them.

20:04Like it's, you know, they respect it so much they're going to really have some fun with it.

20:09Like if this was on a fancy menu these days, it would be cheese, bread, anchovy paste.

20:16And there's less to kind of romanticise about it, but sometimes I feel like I want to come

20:21up with fancy names for dishes, but we are very practical when it comes to equipment.

20:24Absolutely.

20:25And honestly, is there any better sound than bread and cheese just frying in front of you?

20:30I love...

20:31I actually really love sourdough for these kind of things because as that cheese melts,

20:34it's going to come through that hole.

20:36It's going to go down onto the pan.

20:38It's going to start to turn brown.

20:40It's getting exciting.

20:41I cannot wait to try these savvy snacks when we return.

20:44And forget peanut butter and jam.

20:45Joseph's got a snack that is way better.

20:58Welcome back to The Cook Up, where we've got stacks of savvy snacks on the menu tonight.

21:02Joseph Aboud and Ash London are wrapping things up.

21:04Ash, are you wrapping things up?

21:06Sure am, baby.

21:06Yes, and Joseph, this looks amazing.

21:09What have we got here?

21:10All right, here we are.

21:10So we've got our eger that we've made.

21:12Beautiful.

21:12And we've just drained on some paper towel, labneh, some flatbread, olives, cucumber,

21:18and some freshness in the cosmetus.

21:19And you just eat all of that together.

21:20Just put it all together, make little sandwiches, and there you go.

21:23All these things are always on hand.

21:24It's true.

21:24I want this for literally every meal.

21:26Like, I would want this for breakfast, lunch, and dinner all at the same time.

21:29Fantastic.

21:31Oh, God.

21:33Ash, what have you done?

21:34Unbelievable.

21:35It just smells.

21:36And the cheese and things, and actually the bit of the paste has come through those holes

21:40that we were talking about.

21:40Yeah, nothing wrong with that.

21:41I'm really bad at plating up.

21:42Like, I'd never know how to make...

21:43But I think you don't need a toasted cheese sandwich to look good, do you?

21:46Plating up to me is always, make it look like you want to eat it, and I don't want to eat

21:50that, so...

21:51I'm so glad.

21:52Big success.

21:53Mozzarella in carrozza and edger.

22:04Ash, this is one of the best looking cheese sandwiches I've ever seen in my life.

22:07I'm so glad.

22:08Mmm.

22:09Very crunchy.

22:10Mmm.

22:11Nice job.

22:12The umami is kind of like a Vegemite situation.

22:15Is that like a Vegemite cheese?

22:16Yeah, yeah, yeah, yeah.

22:18Yeah, I mean, that's...

22:18From the anchovy?

22:19I was trying to put my finger on it, but that's what it is.

22:21And I love the combination of the rosemary and the chilli and the cheese and everything.

22:24That is truly delicious.

22:27Thank you to my cousin Jackie, who introduced this to our family.

22:31All right, Joseph, talk me through how we eat the edger.

22:34Normally, you know, it'd be piles all over the table, and Ash knows what she's doing.

22:41Grab a piece of bread, and then any particular combination you like.

22:45And if you want a gluten-free version, you can put it just in the lettuce.

22:49So you might put a bit of cucumber, and you might put a...

22:52And of course, you know, we don't do it this daintily when we're coming home from school.

22:56You just make a big whole thing and wrap it up and go back about seven times for it.

23:02That's fantastic.

23:03So there you go.

23:04And then, you know, you might put some of this in here, and then make a little sandwich.

23:08It's like Asia in the carriage.

23:10If you have it outside...

23:12It's very true.

23:14Very true.

23:16But, I mean, these things are all optional, but they're not really optional, are they?

23:19I mean, yes, you could eat that, but the experience is completely different when you have the fresh crunch there and the creamy labneh.

23:28And, Joseph, this is absolutely delicious, but you have something else to share with us, and it is...

23:34Why don't you describe to me what this is?

23:37Because these are two ingredients that I know of, but I'm not hugely familiar with how they might be used.

23:43So what are we talking about here?

23:45So tahini is very common, and date molasses, maybe less common.

23:52This is like the original peanut butter and jam.

23:54Right.

23:56Of course, because your tahini is kind of nutty and savoury, a bit of bitterness in there as well.

24:02And then you have this sweet, sour nature of the molasses.

24:05And there's a couple of different ways you can do it.

24:09This is more common sort of further east of the Mediterranean.

24:13So date molasses is used in places like Iraq, and then, you know, grape molasses will be used in places like Turkey.

24:20Right.

24:20And so you can either just sort of drizzle it like that.

24:23Oh, wow.

24:24And, you know, you can sort of scoop through it and, you know, have that combination of both.

24:29Well, I literally just, like, dip some stuff.

24:31Yeah, yeah, just...

24:32I'm ready to roll.

24:33Ash is really dying to get in there.

24:36So then you get...

24:37Yeah, go for it.

24:38You can...

24:39You know, and you get that sort of...

24:40Beautiful.

24:40..the two hits on the tongue, so to speak.

24:42And then...

24:43Or you can actually just stir it all up, and then it just combines

24:47and just becomes one homogenous paste.

24:51And you can actually buy this in jars in Turkish grosses as well.

24:54Mixed together?

24:55Yeah, yeah.

24:55Yeah, like a...

24:56Just a spread.

24:57Wow, that is actually...

24:58I'd better try this version as well, just to make sure.

25:00Just to compare, you know.

25:01That is delicious.

25:02It's kind of got this beautiful, sweet, savoury kind of thing that you see in so many cuisines and cultures.

25:07But I'm surprised at how umami it is.

25:10Like, it really is almost in a Vegemite-y, soy-sauce-y kind of a way.

25:15I wonder if that's from the molasses or if it's the combination of the two.

25:17I don't know.

25:18But whatever it is, it's delicious.

25:19It works, yeah.

25:20It really works.

25:22Joseph, Ash, thank you so much for joining me.

25:23This has been eye-opening and delicious.

25:25Thanks for having us.

25:26Thanks for having me.

25:28When it comes to snacks, we've got your backs.

25:30If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.

25:33I'm Adam Liao.

25:34Thanks for watching The Cook Up.

25:35We'll see you next time.

The Cook Up with Adam Liaw - Season 8 Episode 56 - Savvy Snacks

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