Venezuelan Aussie here, your arepas look absolutely legit mate! I prefer scrambled eggs myself but I would totally eat that. When mixing the dough you can use your hands to feel for clumps. The traditional way of shaping them is to constantly slap the ball of dough from palm to palm, rotating a bit each time, but yours were very round and impressively thin, definitely better shaped than mine. Go wild with the fillings, would love to see what you can come up with!
As a Colombian, I love your interpretation of the arepas. They look similar to my grandma's arepas. She used to make them from scratch (she ground the flour from corn kernels). You can incorporate cheese into the dough or put it in the uncooked arepa. It is a completely different experience. You can also try to fry an "arepa 'e huevos" (Egg arepa). It is a recipe from the Colombian Caribbean, IT IS AMAZING.
Foul Medames!!! You've really stepped into a controversial dish 😂 It's very popular across the middle east (with different variations in each country and even locally). The version Andy has made is pretty standard (the kind you get as street food). You can really go nuts with spices, some people will put hommous, some will put chillies, parsley, etc.. The point is it's a hardy breakfast dish (tastes fantastic) and is really a staple diet in many middle eastern countries. Good one Andy! (interestingly in many countries you buy the beans already soaked in a can - and they tend to be sourced from Australia!)
@@garethjones6082 - kind of yes. Technically Fava beans (or "foul" as it's colloquialy called in Arab countries) are the dried beans of the Vicia faba species of the legume family. They're the same species as the fresh or frozen green broad beans more familiar in in UK cooking but fava beans are the fully mature dried fruit of smaller seeded varieties. So what is called "Foul" in middle eastern countries is technically a broad bean, just fully matured. You can buy these ready made (or I should say ready soaked) in tin cans in the UK from specialty shops. There is a popular brand called California Gardens - you can find these at any shop in the UK that has middle eastern food (you'll find a wide variety that are also flavoured by different regions). I think the way Andy made them is the more traditional/healthier way of doing it. You buy dry Fava Beans, soak them overnight (then just follow his recipe). (I'm a bit more lazy - I just buy the tinned cans 😂)
They all look wonderful.....you really inspire us to try new and delicious food....you make everything simple and understandable. You tell us what we can use if we can't find some of the ingredients. ❤❤❤
In Adelaide we have a food chain called Bing boy that specialise in jian bing, but it's more of a lunch or dinner meal than breakfast. Crepe is the same with the egg, but it's filled with peking duck, bbq beef or other common Chinese style meat (or seafood like prawns) and then topped with lettuce, picked carrot and a sweet chilli sauce or sriracha and topped with crispy fried shallots. Would love to see you make a Bing boy!
Hi Andy, When you visited Ho Chi Minh City last time, did you have a chance to eat some "bánh ướt" (thinly steamed rice pancake) or "bánh cuốn" (which is bánh ướt wrapped with savory fillings such as ground pork and woodear mushroom)? That could be an idea for your streetfood/breakfasf that you haven't cook. People in Vietnam eat it for breakfast. When talking about Vietnamese cusine people often talk about phở and bánh mì, but I think the two dishes that I mentioned above deserve some love. Also, I hope some day you would make Bún bò Huế (Hue style beef noodles).
I love Vietnamese food! It’s crazy how cheap it is over there. I was in Saigon (Ho Chi Minh City) and I had excellent Vietnamese street food but what really blew me away was the French restaurants! Then I went to Vung Tau to hang out on the beach. It was pricier, but that’s what happens in a resort town!
I've got the same turning spatula and it is great. But what you need for crepes is a thin metal fish spatula. Then you will find yourself using it for everything.
Excellent, I really enjoy your channel. One of the things I really enjoy is the reaching out of just your background and trying and adapting new things.
Hello, I was so surprised and happy to see you making arepas. I'm from Venezuela, a tip I can give you, from how we make them in my house, is you don't need oil in the dough and it makes it easier to handle, but put some oil in the pan with a paper towel, and if you cover them the first time they go in the pan, before you flip them, they usually puff up before you flip them without having to put them in the oven. Your arepas look delicious! I love me a bacon egg arepa
@andy_cooks - I was busy boning chicken thighs last night to make your buttermilk chicken burgers. I looked at the pile of bones and skin leftover and thought: I wonder how Andy makes his own chicken stock. A video on that would be great 🥰
Hi Chef Andy the other recipe i learned making those fava beans from my muslim friends is you make plain eggs omelet and put on top of fava neans and pita bread soaking on the liquid from the tin of the the fava beabs and just squeeze lemon juice and enjoy for breakfas.... so filling and delicious😋😋😋😋😋😋😋😋
wow. Your commentary was awesome and on point today. And your little mistakes or adjustments that you left in when editing really make this a relatable video. Thanks!! Also, rather than rye how do you think something like almond or chickpea flour would work with the Jian Bing? I'm gonna try, I'll let you know!! But your opinion here would be welcome.
Just the idea to bring us breakfast that we probably not know is such a great thing, I was waiting for this video today :D I really struggle with breakfast and generally eating good in the morning, I'll try all of these!
Great breakfasts Andy, and perfect to make ahead for the week which is what i need!❤❤❤ I've been looking for high protein breakfasts to get me through the day, and these brekkies are especially suitable for my physically demanding job as a professional cleaner. And glad to see not one smoothie in this video! (I'd burn through that in half an hour on the job!) Please please please can you do more videos for breakfasts suitable for people with physically demanding jobs, like chefs, tradies and cleaners? Especially love how you source breakfast recipes recipes from around the world🙏
Love the recipes, gotta try them all! Cholula has been my favorite(commercially available) sauce for years! Love it on everything and I’ve always got a bottle at my house. Can’t wait for the next video.
Hi Andy, Kiwi chef of 25 years here and yep I'm a hopeless home cook...Stoked to have found your channel mate love your work.Keep it up mate big props from Wellington NZ👊😎
I not only subscribe.......I actively promote you because you are SO down to earth and the recipes you share are just incredible. Thank you for continuing to make amazing content!! I always look forward to watching you............and making your recipes XD
I've had arepas, but usually filled with meat. Great idea to use it for breakfast! I have not heard of the other 2, but you do make them sound delicious as well. Thanks 😊
For the Ful medames, you have to try the same recipe only swap the olive oil with Sudanese sesame oil, just drizzle over the ful dish before serving... also this dish served with feta cheese and falafel... Love your videos, keep up great work!
Thanks Andy and I love how you comment you are just a bloke with bare feet in a kitchen 😂. (nice one chef 😁👍). Re that first dish, my thinking given it’s from the middle east, one could also add a sprinkle of corriander to it and as I am not a huge flat bread person, one could use toasted lebanese bread instead, the nearest to the type of bread one gets in Morocco.
I used to work with an Egyptian lady who would make ful medamas and bring them in for me. I've never been able to make them like she did. Broad beans are also incredibly easy to grow.
Oh boy, what a fun video! 🤣 I had one Jian Bing when I was in China many years ago, and I never knew what it was called; thank you for letting me know what I ate!
I have made that last one once before, and I found my 12 inch lodge carbon steel is beautiful with this type of dish! And I didn't make it traditional chinese, I went latin, and made chorizo huevo y queso. Mercy, was ridiculously good!
For the ful, my family's always added tahini to it but wouldn't be surprised if not everybody does that. Happy to see more people learn about this dish: done right, it's one of my favourites!
your new studio looks great! i love the colors and the wood. it's got a modern and an old fashioned look to it. it's so cool. i'm glad you upgraded. happy for you! not that i hated the last one but this is certainly an improvement. the other one was too much white. this has a better tone to it
if you go to middle east shops in Melbourne, you will find plenty of cans of foul medames...which is just as good as getting them fresh and hydrating them. They are also great with raw onion, mint, parsley and other pickles.
As someone who is allergic to eggs I usually end up doing something on english muffins or bagels for breakfast. I will definitely look into flava beans!
Fava (or sometimes faba) beans are v v tasty and satisfying. Easy to find in tinned or dried form in shops with a good selection of Middle Eastern ingredients. Hope you like them!
In case you dont have a crêpe spatula (it doesn't have a special name. Its just spatula in french too.) you can simply spread out the dough with a regular silicone spatula. Works almost as good as a wooden crêpe spatula.
Love your videos! So easy to learn from without needing to weed through any pretentious-ness or attitude/over complication. One real question I have... where did you get the measuring cups you use? Those silicone handled ones! I need em! haha keep it up brother, and I will keep watchin/learnin!
the second one reminds me of gorditas minus the deep frying, as well as cheese and potato in the mix (at least thats how mi bisabuela made them), salsa tatemada is one of my favorite things to add to things like that.
I’ve actually HAVE heard of all 3 😅 made the Fool at home should do it again, the other two are hard to find here in Belgium, I hope I’ll find all the ingredients so I can give them a try, they look sooo delicious and honestly I prefer a savory breakfast instead of a sweet one ❤
Yum! Also, love the way you talk to your food & yourself as you cook haha I thought it was just me who did that 🤣 Flips food - ‘wheeee’ and all. Keep on being you & having fun is what it is all about 💜 Still hoping for a collab with Harry from Fire to Fork & Marion please! 🙏🏼 actually a competition with all of you cooking with fire & Mama Noi too would be fantastic!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I love how real you are. It’s like watching you talking about your thoughts. Makes it feel so personal which makes your videos so nice and educational
I hate imaginary cooks too.
Seriously though I get you
100%
He's just some bloke cooking in his kitchen in his bare feet. hahaha. What an absolute legend, ay
Venezuelan Aussie here, your arepas look absolutely legit mate! I prefer scrambled eggs myself but I would totally eat that. When mixing the dough you can use your hands to feel for clumps. The traditional way of shaping them is to constantly slap the ball of dough from palm to palm, rotating a bit each time, but yours were very round and impressively thin, definitely better shaped than mine. Go wild with the fillings, would love to see what you can come up with!
Oh yes, those arepas left me salivating. Must make some soon!!
Exactly! Took me back to our tiny kitchen in Venezuela full of women chatting and patting arepas ❤
I love how chill and real you are. So laid back and chill. Yet your professional skill comes through.
I’m not sure what is happening but as a middle aged 40 something I can’t stop gazing at your vids. Love it 👍👍
Appreciation for the craft
It´s called menopause.
It’s those beautiful baby blues
@@madhavyu *manopause
You’re in love
"Lets get stuck in" Such a wholesome and fun statement!
As a Colombian, I love your interpretation of the arepas. They look similar to my grandma's arepas. She used to make them from scratch (she ground the flour from corn kernels). You can incorporate cheese into the dough or put it in the uncooked arepa. It is a completely different experience. You can also try to fry an "arepa 'e huevos" (Egg arepa). It is a recipe from the Colombian Caribbean, IT IS AMAZING.
Huuuy sii! Arepa de huevo ! Que delicia 😋
I love when I succeed on an arepa ‘e huevos and drop the egg in and drop it back into the frying oil
Adding cheese?!! YES! Making these soon!
You and Golden Balance are my favourite cooks :) very happy to see the shoutout. My wife is Egyptian and makes a killer ful and shakshuka
you are hands down by far my favorite youtube chef, I dig your chill vibe and you reveal some useful "professional secrets" in every video
The greats respect their inspiration. Well done on the shout out to Golden Balance
Hey Andy! I just got a job in a hospital kitchen in Des Moines. You are my inspiration!
So much Love and Genuine Good Vibes radiate off of your videos, Chef Andy! Thank you for the endless inspiration and education! 🙏❤🌎
Foul Medames!!! You've really stepped into a controversial dish 😂
It's very popular across the middle east (with different variations in each country and even locally). The version Andy has made is pretty standard (the kind you get as street food). You can really go nuts with spices, some people will put hommous, some will put chillies, parsley, etc.. The point is it's a hardy breakfast dish (tastes fantastic) and is really a staple diet in many middle eastern countries.
Good one Andy!
(interestingly in many countries you buy the beans already soaked in a can - and they tend to be sourced from Australia!)
In the UK my father uses broad beans are they the same thing?
@@garethjones6082 - kind of yes. Technically Fava beans (or "foul" as it's colloquialy called in Arab countries) are the dried beans of the Vicia faba species of the legume family. They're the same species as the fresh or frozen green broad beans more familiar in in UK cooking but fava beans are the fully mature dried fruit of smaller seeded varieties.
So what is called "Foul" in middle eastern countries is technically a broad bean, just fully matured. You can buy these ready made (or I should say ready soaked) in tin cans in the UK from specialty shops. There is a popular brand called California Gardens - you can find these at any shop in the UK that has middle eastern food (you'll find a wide variety that are also flavoured by different regions).
I think the way Andy made them is the more traditional/healthier way of doing it. You buy dry Fava Beans, soak them overnight (then just follow his recipe).
(I'm a bit more lazy - I just buy the tinned cans 😂)
"oh no bro" in your best Maori accent, love it and do it all the time myself 🤣🤣
I love the extra commentary, fun stuff!
They all look wonderful.....you really inspire us to try new and delicious food....you make everything simple and understandable. You tell us what we can use if we can't find some of the ingredients. ❤❤❤
In Adelaide we have a food chain called Bing boy that specialise in jian bing, but it's more of a lunch or dinner meal than breakfast. Crepe is the same with the egg, but it's filled with peking duck, bbq beef or other common Chinese style meat (or seafood like prawns) and then topped with lettuce, picked carrot and a sweet chilli sauce or sriracha and topped with crispy fried shallots. Would love to see you make a Bing boy!
“I’m glad you asked” … nice callback to The Curiosity Show, an Aussie classic! 😊
I love your Aussie take on the arepas! 😊 Not bad 👍🏾 and so good to see a famous chef like you showing something from South America ❤Gracias 🤩
Hi Andy,
When you visited Ho Chi Minh City last time, did you have a chance to eat some "bánh ướt" (thinly steamed rice pancake) or "bánh cuốn" (which is bánh ướt wrapped with savory fillings such as ground pork and woodear mushroom)? That could be an idea for your streetfood/breakfasf that you haven't cook. People in Vietnam eat it for breakfast.
When talking about Vietnamese cusine people often talk about phở and bánh mì, but I think the two dishes that I mentioned above deserve some love.
Also, I hope some day you would make Bún bò Huế (Hue style beef noodles).
I love Vietnamese food! It’s crazy how cheap it is over there.
I was in Saigon (Ho Chi Minh City) and I had excellent Vietnamese street food but what really blew me away was the French restaurants!
Then I went to Vung Tau to hang out on the beach. It was pricier, but that’s what happens in a resort town!
You can’t take the kiwi outta the boy ‘my level of mashedness’ makes total sense ❤
Andy! Yes Chef! Some interesting ideas for breakfast that I'd never even heard of! Thanks for sharing! Peace and ❤ to you and all of the team!
I've got the same turning spatula and it is great. But what you need for crepes is a thin metal fish spatula. Then you will find yourself using it for everything.
I never tire of your cooking or your enthusiasm Sir. I treasure having your cookbook in my library.
Hahaha this is my favourite Andy Cooks video. And I've watched them all 😂
Enjoying while I eat breakfast. Good timing.
morning!
Andy, you have opened my eyes to new food all the time! Need more humans like you (you family/team) in this world!🍲 🥘
Awesome! Thank you!
This 1000% Chef Andy and his team deserve the world! ❤🌎
Excellent, I really enjoy your channel. One of the things I really enjoy is the reaching out of just your background and trying and adapting new things.
Andy Cooks is the bomb! Between you and That Dude Can Cook your training and teaching shines through ❤😊
Golden balance is my second fav food chanel lol.
Hello, I was so surprised and happy to see you making arepas. I'm from Venezuela, a tip I can give you, from how we make them in my house, is you don't need oil in the dough and it makes it easier to handle, but put some oil in the pan with a paper towel, and if you cover them the first time they go in the pan, before you flip them, they usually puff up before you flip them without having to put them in the oven. Your arepas look delicious! I love me a bacon egg arepa
@andy_cooks - I was busy boning chicken thighs last night to make your buttermilk chicken burgers. I looked at the pile of bones and skin leftover and thought: I wonder how Andy makes his own chicken stock. A video on that would be great 🥰
Andy, I would be interested in learning, as well.
Bless you & your team!❤
Please sir.
Im so happy and proud to see Andy make arepas!! ❤
Takes me back to my childhood in a tiny kitchen in Venezuela with a bunch of women chatting 😊
Hi Chef Andy the other recipe i learned making those fava beans from my muslim friends is you make plain eggs omelet and put on top of fava neans and pita bread soaking on the liquid from the tin of the the fava beabs and just squeeze lemon juice and enjoy for breakfas.... so filling and delicious😋😋😋😋😋😋😋😋
wow. Your commentary was awesome and on point today. And your little mistakes or adjustments that you left in when editing really make this a relatable video. Thanks!! Also, rather than rye how do you think something like almond or chickpea flour would work with the Jian Bing? I'm gonna try, I'll let you know!! But your opinion here would be welcome.
Following
Just the idea to bring us breakfast that we probably not know is such a great thing, I was waiting for this video today :D I really struggle with breakfast and generally eating good in the morning, I'll try all of these!
That induction/gas plate is something else! I want one!
Great breakfasts Andy, and perfect to make ahead for the week which is what i need!❤❤❤ I've been looking for high protein breakfasts to get me through the day, and these brekkies are especially suitable for my physically demanding job as a professional cleaner. And glad to see not one smoothie in this video! (I'd burn through that in half an hour on the job!) Please please please can you do more videos for breakfasts suitable for people with physically demanding jobs, like chefs, tradies and cleaners? Especially love how you source breakfast recipes recipes from around the world🙏
Very nice. Hard to choose a favourite 😋. Thanks Chef Andy
Love the recipes, gotta try them all! Cholula has been my favorite(commercially available) sauce for years! Love it on everything and I’ve always got a bottle at my house. Can’t wait for the next video.
Hi Andy, Kiwi chef of 25 years here and yep I'm a hopeless home cook...Stoked to have found your channel mate love your work.Keep it up mate big props from Wellington NZ👊😎
I not only subscribe.......I actively promote you because you are SO down to earth and the recipes you share are just incredible. Thank you for continuing to make amazing content!! I always look forward to watching you............and making your recipes XD
Yum! I'm gonna make the Asian one with buckwheat flour, chili crisp, and broadbean paste. Cuz that's what's in the pantry
Love broadbean paste! I always keep a backup. 😊
I’m 3 for 3 in both hearing about them and making them myself. Thanks for the video as always though!
This is a really great episode Andy
I've had arepas, but usually filled with meat. Great idea to use it for breakfast! I have not heard of the other 2, but you do make them sound delicious as well. Thanks 😊
For the Ful medames, you have to try the same recipe only swap the olive oil with Sudanese sesame oil, just drizzle over the ful dish before serving... also this dish served with feta cheese and falafel...
Love your videos, keep up great work!
Thanks Andy and I love how you comment you are just a bloke with bare feet in a kitchen 😂. (nice one chef 😁👍).
Re that first dish, my thinking given it’s from the middle east, one could also add a sprinkle of corriander to it and as I am not a huge flat bread person, one could use toasted lebanese bread instead, the nearest to the type of bread one gets in Morocco.
Andy, bought your bench scraper for myself and my niece…love it, and I want to dice like you!
Loooove it. Your content has become even more chill and fun
I love your videos. And your humor. And your singing. 😂 "🎶A whole new world . . . of beans!🎵" Oh, and the food, too, of course! Those dishes look YUM!
All 3 breakfast dishes look delicious 😋.
I used to work with an Egyptian lady who would make ful medamas and bring them in for me. I've never been able to make them like she did. Broad beans are also incredibly easy to grow.
That’s a great book on your shelf there, very nicely placed !
Beautifully executed and straightforward chef!! Thanks for the inspiration and hard work. 🙏🏻🍳
I have eaten all three but not cooked any of them
Great stuff as usual
Speaking of jianbing, you can use cornmeal to make the batter, it's one of the common varieties available in my hometown.
Loved eating the Ethiopian version of ful growing up. So good!
Don't forget the nice Chianti to go with the Fava beans, ok, ok had to get a gratuitous movie reference in there 😂
Oh boy, what a fun video! 🤣
I had one Jian Bing when I was in China many years ago, and I never knew what it was called; thank you for letting me know what I ate!
Loved the broad bean exposition (and the "whole new world of beans" song). And I love broad beans they are delicious.
Thankyou Andy number two for me as a some one with Chromes disease
I have made that last one once before, and I found my 12 inch lodge carbon steel is beautiful with this type of dish!
And I didn't make it traditional chinese, I went latin, and made chorizo huevo y queso. Mercy, was ridiculously good!
Been subbed since the beginning and I’m impressed with your skills. Thanks for what you do!!
I’ve never seen an Aussie make ful, omg love it as an Egyptian.
For the ful, my family's always added tahini to it but wouldn't be surprised if not everybody does that. Happy to see more people learn about this dish: done right, it's one of my favourites!
Great video thanks, Andy. I usually find mung bean flour in my local indian grocer.
Andy! Loving the long-form content big dog! You’re a natural.
Deffo gonna try one of these!
I've heard of all three, but have never had them. Great vid as always Andy.
your new studio looks great! i love the colors and the wood. it's got a modern and an old fashioned look to it. it's so cool. i'm glad you upgraded. happy for you! not that i hated the last one but this is certainly an improvement. the other one was too much white. this has a better tone to it
YES CHOLULA🙌🙌
if you go to middle east shops in Melbourne, you will find plenty of cans of foul medames...which is just as good as getting them fresh and hydrating them. They are also great with raw onion, mint, parsley and other pickles.
Great ideas for a healthy breakfast... thank you!!
The Ful medames are delicious!
Love your videos Andy!! Thank you!
Thank you chef ☺️
As someone who is allergic to eggs I usually end up doing something on english muffins or bagels for breakfast. I will definitely look into flava beans!
Fava (or sometimes faba) beans are v v tasty and satisfying. Easy to find in tinned or dried form in shops with a good selection of Middle Eastern ingredients. Hope you like them!
Amen brother, Cholula is my favorite as well 🤜🏻⚡️🤛🏻
Ive had the aisian crepe sandwich is china was my favorite thing i ate. Mine came with hotdogs it was amazing 👏.
I recommend the first recipe, I ate it every day when I was in Lebanon
Everything looked amazing but I need that arepas sandwich right now! That was stunning!
Such a great Vid Andy!! Thank you. Loved this. Consider me inspired.
Thanks chef
lovely video. thank you so much
In case you dont have a crêpe spatula (it doesn't have a special name. Its just spatula in french too.) you can simply spread out the dough with a regular silicone spatula.
Works almost as good as a wooden crêpe spatula.
ayyy good to catch a video so early. love your content
thanks mate
Jian Bing, love it 🙂. I could only find mung bean flour on Amazon.. most asian stores in my region only had mung bean starch.
Can I say, I just you and your show?!! I am a bit older; however, I do appreciate fine (cooking) art. You, Babe and Mitch seem to be fun!!
I've wanted to try ful medames for a while! Definitely love this video. I hadn't heard of the Golden Balance.
@andy I would love to know where you’ve bought your oil can. Every time I see you use it I’m more keen to know.
Looks amazing!❤️😊
Love your videos! So easy to learn from without needing to weed through any pretentious-ness or attitude/over complication. One real question I have... where did you get the measuring cups you use? Those silicone handled ones! I need em! haha keep it up brother, and I will keep watchin/learnin!
the second one reminds me of gorditas minus the deep frying, as well as cheese and potato in the mix (at least thats how mi bisabuela made them), salsa tatemada is one of my favorite things to add to things like that.
Also had a Turkish breakfast yesterday. Can recommend, menemen, gözleme and some weird cornflour cheese and butter stuff. With fresh simit
I’ve actually HAVE heard of all 3 😅 made the Fool at home should do it again, the other two are hard to find here in Belgium, I hope I’ll find all the ingredients so I can give them a try, they look sooo delicious and honestly I prefer a savory breakfast instead of a sweet one ❤
Haven’t been able to eat fava beans since Silence of the Lambs. 😂. Seriously, all three looked amazing!
Yum! Also, love the way you talk to your food & yourself as you cook haha I thought it was just me who did that 🤣
Flips food - ‘wheeee’ and all. Keep on being you & having fun is what it is all about 💜
Still hoping for a collab with Harry from Fire to Fork & Marion please! 🙏🏼
actually a competition with all of you cooking with fire & Mama Noi too would be fantastic!
Mashed peas and Irish stew. Martabak manis.
Oh I'm going to have to try those beans! That's like fried beans! Love it.i have baby fava I'll have to see if that will work well as well
I've heard of all of these but I've only made jian bing! I would love to try making the other two dishes for breakfast someday though 😁👍
Think I’ll try all of these!
I'm adding them to my never-ending list of dishes to try. Never run out of ideas with Chef Andy!