As a Korean the most thing I link the Saeujeot (or the salted shrimp paste) is with bo-ssam, which is a braised pork dish with things like doenjang(Korean miso), spring onion, etc to remove the porky smell, along with some nice fresh kimchi. You dip the pork in to the shrimp for some flavor and have some kimchi with it or wrap it in some lettuce like a Korean traditional ssam. Lovely dish :D
@@TheHaubs11tx What are you babbling about? They meant the shrimp are traditionally used to achieve the specific flavors expected in kimchi. Every single food in the world could potentially become an ingredient to someone who wants it to be, but good luck putting these guys on ice cream or in a cake.
@@ohhhhmydarling yes and I meant the shrimp are used for specific flavors and other dishes that use the shrimp. What did you not understand about English?
I love your show's format. When other shows introduce ingredients from foreign countries, they usually just say, " Hey, look at these strange-looking food ingredients other countries eat! and it tastes weird!" However, your show introduces the new ingredients with information on how they are used and how they taste when they are used in the proper place. That is great!
Yall should do a series touring different grocery stores and markets! My husband went to a wegmans in the US for the first time the other day and he was amazed. I’d love to see what other stores & markets in all parts of the world look like and where the chefs frequent!
Love the idea! I spend a lot of time randomly buying random & odd (to me) ingredients from our local Indian, Korean, Chinese, Filipino (I knew the breakfast dish was tocino from the past vid) Arab, British (I’m in 🇨🇦), Carribean, Eastern European and Latin American markets. We’ve got a ton of diverse food stores in my city of 800k. I’ve randomly brought home a pig head, sugar cane and numerous other interesting things I wouldn’t have seen elsewhere. I suppose I’m different as these sorts of places excite me rather than scare me.
Fun fact about the Baobab tree: There are 8 species and as Ben mentioned 6 of those are only found in Madagascar - as for the other two one is found across Africa and the last is in Australia. The reason for this is a few hundred million years ago Australia and Africa were located quite close to each other in a land mass called Gondwana.
We have some at the botanic gardens I work at. Love that a common name for it is the 'dead rat' tree - because the hanging fruit look like dead rats hanging by their tails.
I love how this format brings wonder and exploration to most of us and gives the feeling of recognition and familiarity to some of us, upon seeing the ingredients. ❤
Salted Shrimp(a.k.a 새우젓, saeu-jeot) are kind of secret sauce in Korea. It used in all over South Korea but especially loved in Jeolla Province. Cooks usually put salted shrimp while they are cooking, but also served with food as banchan, to guests to control saltiness in their favor.
It's also heavily used in Gyeongsang Province cuisine too. Generally the more south you go the heavier they season the saeujeot into their dishes and sauces.
There is no evidence of use in sauce only in Jeolla province, and such ingredients were found in Archaeological artifacts through Mokkan(records in Bamboo pieces) in the Silla Periods from where Wolji(月池), Gyeongju-si, Gyeongsangbuk-do.
One of the many things I like about these videos are the real reactions from the boys when tasting something. If they aren't too fond of a particular taste it shows, and I think this kind of authenticity is one of the things that keeps me here. 🙂
I think a really simple add for this sort of series would be to ask the normals how they'd use these ingredients after experiencing them. They don't have to cook in the video, but at least get them actively thinking about and workshopping a couple of applications, both for their benefit and the viewers'.
That stewed chicken with bamboo fungus and goji berry is super authentic and looks delicious. A lot of traditional Chinese cuisine has very herby combinations with meat and vegetables and they are delicious. They can be hard to find these days.
i was never a fan of eating the salted smol shrimp when i was young. But it is SO essential in most korean dishes! Making kimchi, sometimes you season your soondae soup (blood sausage soup), or sometimes dip braised pork trotters. I hated it growing up but man ever since i started cooking for myself.. its always in my grocery list
I love verjuice….i use it in my salsa verde, I stew apples in it for an amazing apple cake….Maggie Beer made it known in Aus and made a Sangiovese version which is sweeter and has a beautiful colour
Baobab fruit... Kinda like cream of tartar. Baobab pips... Can be roasted for a coffee substitute. Baobab leaves... Can be cooked and have definite spinach flavor. Baobab oil can be extracted for super oil! Lovely stuff
I agree, I am from NZ and had heard of this. But feel it is from a literature (possibly children’s book) reference but can’t for the life of me remember it.
Ok totally not a literature reference I was thinking of. We had a Cafe in the suburb I lived in called the Baobab Cafe. Thanks to my wife’s memory for solving that one.
Here in Kenya we call the Baobab tree and fruit Mbuyu/Mabuyu. The pulp containing the seed is separated from the fibres and cooked in a spiced sugar syrup containing cardamom and chilli powder as well as red food dye. Its then packaged and sold in the streets and is especially loved by school children.
Aren't baobab trees endangered or near-endangered? In any case, I hope Africans will see to it that they're taken care of, and a reforestation project launched across all of the places where it once flourished.
So happy to see salted shrimps and bamboo fungus making its appearance! They’re almost always incorporated into our usual dishes especially soups and broths to bring out the flavour and create almost kind of a base for chicken broth or mushroom broth of sorts. Amazing episode and it makes me so happy to see the boys trying new ingredients, even after all these years! Learnt so much about the other parts of the world :)
We have a similar ingredient to that salty little shrimp in Indonesia (we got it from Chinese cuisine). The difference is that it is dried after getting salted. It can be used as an additional umami ingredient to fried rice, stir fries, added to sambal, as topping, etc
Yes, and as Uncle Roger (who is from Malaysia, with a lot of similar ingredients to Indonesia) says, "use the right amount, not the white amount!" He also calls dried shrimp paste "white people kryptonite."
Yup, we have the same thing in Malaysia. We called it 'udang kering' which is common throughout Malaysia. But we also have the wet version like the Koreans, we call 'cencaluk' in the state of Melaka.
@@tildessmooas a white person, I've tried cooking with it but just couldn't stomach it. Entirely different than the korean stuff, the stench is insane. Love cooking with fish sauce, but Indonesian shrimp paste frying in oil makes me run away.
Ohhh As someone who is allergic to alcohol, this verjus ingredient seems perfect for me!! thank you for continuing to explore new things and presenting it to us with such details and joie de vivre :)
It sounds like baobab trees and dragon fruit cacti have similar reproductive systems. We have a few dragon fruits that have climbed fairly high up and we have to check for open blooms every night during their pollination season so we can pollinate them by hand. We aren't picky about which plants pollinate which varieties, so we collect the mixed pollen in a small container, which we then use to pollinate all the blooms. Whatever pollen remains is dried and stored in the fridge. I wonder if the pollen of the baobab can also be collected and stored for future pollination attempts in the same way. Baobab trees are a heck of a lot taller but I don't doubt there'd be ways to do it, since it's doubtful that the people who harvest the fruit are just waiting around for them to all fall off the tree before collecting them.
Thank you so much for the research and effort that goes into these videos. They're not only entertaining but really informative. Appreciative of the Sorted team both on and off the screen! xx
I just ate that bamboo fungus in my soup for dinner today, didnt realise it was such a unique thing till this video since its been a part of my life this whole time. Even though its a common thing to me even i learnt something new today!
Did you know.. different parts of asia has this version of salted shrimps. In Malaysia… we call this cincalok. We eat this as part of seasoning in a dish. The Nyonya people will make Cincalok omelette. Same 2 ingredients as Korea’s Gyeranjjim.
Cincalok with calamansi and thinly sliced shallots as condiments, cincalok as marinate with protein, cincalok as flavouring with stirfry vegetables...YUMSSS!!!
In Malaysia, we have something that is practically identical with the Korean salted shrimp called 'cencalok'. It's a Malay condiment usually served with lime and chili. It has been dated back to the 16th century during the Melaka Sultanate.
I say they share similar ways of making, but the outcome is different. Cincalok is made with tiny shrimp, salt plus rice, and it’s fermented and have sour taste. Bagoong alamak is also fermented so have pungent aroma. Korean Saewoo Jut is preserved, rather than fermented, so that’s the big part what makes Korean one different in taste and smell compared to the other ones.
Baobab is also very popular in Sudan. Such a refreshing drink specially during the holy month of Ramadan and you can always find baobab popsicles sold around streets.
I do a spiced hot pot once a month and bamboo fungus is amazing. Bought from the ‘’china town’ in Manchester and i keep coming back. Also tofu skin I’ve even using a lot more in my day to day cooking
Baobab in Kenya (and other East African countries) is used to make 'mabuyu' which is candy made with the seed plus the chalk around it. It is cooked in a sugar syrup (sometimes with cardamom and/or chilli). Loved by children and adults alike, and usually a fuschia/deep pink colour from the food colour used.
this is an amazing series. i would like to see them try "bors". it's a fermented liquid made of water, wheat bran and malt flour, and in Romania it's used to sour our "ciorba" (sour soups) or you can even drink it directly. It's very healthy and in my opinion, delicious. Also, you should try pickled unripe tomatoes '"gogonele", really amazing.
I love salted shrimp. The first few times I had them I was not impressed with them but the more I tried them, the better they became. My hubby and I will grab use them to salt our "rice soup" when we go to the restaurant, but many times we'll nibble on them while we're waiting for our "rice soup" to be brought to our table. These are 1 of the many things I love about being in South Korea.
This video was a real culinary adventure! I loved the way you explored unknown global ingredients and shared your findings. The reactions and analysis were super interesting. Congratulations on the creative approach and the ability to present us with new flavors in such an engaging way! ❤❤
In Hungary, it's called majomkenyérfa, which literally translates to monkey bread tree. I'd be interested in the etymology of that, no idea where the name came from
@@FireBunny12 same in dutch "apen brood boom", no spaces tho, we like our words long like the Germans :p, wiki says its because bavoons and other monkeys eat the fruits.
Salted shrimp sauce is good for steamed or roasted or bbq pork. It also helps to digest the fat. I always buy Korean salted shrimp sauce and used in bbq especially pork.
I adore this series! By exposing us ingredients most of us are unfamiliar with we might find a new favorite. Such as the way I feel towards gojujang which I learned about from you gentlemen. ❤️
@@ContrarianDC_KAF So sorry to be ticketed by the grammar police. [🤭] As this is my first offense what is the punishment? The good news is it seems like many people knew what I was talking about and are familiar with, as @SORTED called it, this magical ingredient. Thanks for the head’s up. I prolly won’t make that mistake again!
Wow, what a fascinating video! The tasting of global ingredients you’ve never known is so informative and fun. I loved the way they explored and tested these unique ingredients. Congratulations on the engaging content and discovery of new culinary delights! ❤❤
Cream of Tartar can be extracted from many things, and while you _can_ get it from baobab, the vast majority of cream of tartar production comes from grapes, more specifically it's created as a byproduct during wine making.
Hi Guys. I use Verjuice (as we call it in Australia) instead of lemon juice because I can't eat citrus. Great in salad dressings and for deglazing. Great for people with allergies.
I'd love to watch something where the normals battle one another using these global ingredients. I'd also like watching the chefs going up against one another as well. Really enjoy these
Korean household here. I don't think we've ever kept it on a shelf, our household just pops it in the freezer. It's too salty to ever freeze properly as well :)
for traditional view, old people put that salted shrimp in dirt pot called (항아리) that can maintain appropriate temperature and humidity. they just put out side of the house and at summer they even bruid pot in the ground to keep cool. In contemporary house hold, simply put in refrigerator to keep cool
Omfg baobab fruit! I miss them from back home in Senegal. We used to eat them all the time as kids. We didnt realize how good they are for you at the time
The first ingredient, the tiny shrimp- I buy them canned (here in the US) and mix it with Catalina dressing and cream cheese. Bomb as heck chip/crisp dip :D
A friend of mine's a baobab entrepreneur - I've tried it while I had covid and wasn't blown away, but my taste buds were shot - I'll give it another go!
Barry, the food miles are not that big of a deal when the fungus is dehydrated like that. You eat bananas and avocados from far away... some dried fungus with a long shelf life is fine in my opinion.
Interesting to see that Verjus is considered a bit new and interesting. It's been a popular ingredient since the 90's here in Australia. Maggie Beer is well known for her use of it. Our best Verjus comes from the Barossa Valley in South Australia, but you can also get some great Verjus from the Margaret River area.
The Saeu-jeot/salted shrimp, can be fun with food that handle salting well. You did it with an egg custard, but a few with an omelette & salad is nice. Work well with potatoes too, so something like sautéed potatoes & a couple of fried eggs is tasty.
I snapped my fingers and said *_Madagascar!!!_* That is one _prehistoric_ looking tree. This was the first time I'd ever seen the fruit. _Fascinating._ I wonder if it would grow in one of the many regions we have here in the *US.*
what a wonderful video! The global ingredients tasting that you had never experienced before was super interesting and educational. I loved watching the reactions and learning about exotic flavors. Congratulations on your research and fun way to share these findings! ❤❤
I do a lot of medieval cookery, and use verjus often. It adds a pleasant sharpness to a dish and opens up the flavor. Try it sometimes with chicken. My favorite is with a saupiquet sauce- carmelized onions, white wine, ginger, black pepper, saffron, and a dash of verjus. Simmer it down until the chicken is thoroughly tender. It's brilliant.
It is so interesting to see new ingredients and uses, even if I -at the moment- won’t use them. Thanks for expanding my mind! When I heard Baobab, I immediately thought of The Little Prince. It was the only place I heard of it before.
I immediately guessed verjus/agresto on sight! And was surprised/excited to find out I was right. Some vineyard owners make it from the first cutting of the grapes; this allows the rest of the grapes to grow bigger and juicier. It’s a great sipping drink. I finish my pasta with verjus (when I can get my hands on it) and and olive oil to make something close to a butter sauce. So good.
Baobab (aka Bobab) trees are found in Australia's Kimberley region too :-) Indigenous Australians use Boabs for; water storage, food (sherbet tasting seed pods), medicine, etc. Europeans then discovered additional uses; letter boxes and jails...
I just ordered some of the bamboo mushrooms. I love to make delicious ramen and stocks, so I’m just adding to my dried mushroom collection. Thanks as always, this was fun.
I was the girl in tombstone az at the tombstone monument ranch! I was the daughter of the man you guys played cards (Rick) with Arizona bill😂 You guys are awesome! Horseback riding was fun too! I subbed
Growing up, my parents used to grill pork belly on one of those portable propane burners with the old-school Korean flat top grills. I still remember them introducing me to the shrimp paste as a condiment and wrapping it with the pork, and ssam-jang (fermented bean paste. Dont knock it until you try it - Amazing) I think most Koreans will also agree, classic combo y'all need to try.
I would recommend you guys try Fororo (also known under many other names like pinole, chancarina and pinolillo). Not sure how easy it might be to find in the UK so you might have to order it online, but in Venezuela it is used to make some porridges and drinks primarily but can be used in baked goods and various dishes. It is a precolumbian ingredient made from toasted corn, is highly nutritious.
In brazil, in the north, in the state of Pará, we also eat those mini shrimps, but we usually give them a simmer to remove the salt, we eat them in many different ways but we make a "farofa" which is toasted cassava flour mixed with a little bit of hot butter, we fry the shrimp and mix everything together and eat it as a side dish, very tasty!
As a Korean the most thing I link the Saeujeot (or the salted shrimp paste) is with bo-ssam, which is a braised pork dish with things like doenjang(Korean miso), spring onion, etc to remove the porky smell, along with some nice fresh kimchi. You dip the pork in to the shrimp for some flavor and have some kimchi with it or wrap it in some lettuce like a Korean traditional ssam. Lovely dish :D
That shrimp is a key ingredient in a variety of kimchis. I just refreshed my supply recently
Nice 👌
😂 that shrimp is a key ingredient in any dish that calls for it to be an ingredient and any dish where you want to use it as an ingredient makes sense
@@TheHaubs11tx What are you babbling about? They meant the shrimp are traditionally used to achieve the specific flavors expected in kimchi. Every single food in the world could potentially become an ingredient to someone who wants it to be, but good luck putting these guys on ice cream or in a cake.
@@ohhhhmydarling yes and I meant the shrimp are used for specific flavors and other dishes that use the shrimp. What did you not understand about English?
They're also used as a condiment for boiled pig trotters in Korea
Baobab is the fruit that Rafiki breaks in the Lion King to mark Simba. He also lives in a Baobab tree.
I also only know about Baobab because of Lion King and Lion Guard 😂😂😂
I always wondered what that was ❤
Yeah surprised they had never heard the word.
@@Chris-Huntleywhy? Lol. It’s really not common in the UK
what, the Little Prince ones?
I love your show's format. When other shows introduce ingredients from foreign countries, they usually just say, " Hey, look at these strange-looking food ingredients other countries eat! and it tastes weird!" However, your show introduces the new ingredients with information on how they are used and how they taste when they are used in the proper place. That is great!
Yall should do a series touring different grocery stores and markets! My husband went to a wegmans in the US for the first time the other day and he was amazed. I’d love to see what other stores & markets in all parts of the world look like and where the chefs frequent!
Great idea, thanks for the suggestion!
I’d love to see this!
Shopping with a chef would be great content.
Love the idea!
I spend a lot of time randomly buying random & odd (to me) ingredients from our local Indian, Korean, Chinese, Filipino (I knew the breakfast dish was tocino from the past vid) Arab, British (I’m in 🇨🇦), Carribean, Eastern European and Latin American markets. We’ve got a ton of diverse food stores in my city of 800k. I’ve randomly brought home a pig head, sugar cane and numerous other interesting things I wouldn’t have seen elsewhere.
I suppose I’m different as these sorts of places excite me rather than scare me.
Wegmans is a great store
Fun fact about the Baobab tree: There are 8 species and as Ben mentioned 6 of those are only found in Madagascar - as for the other two one is found across Africa and the last is in Australia. The reason for this is a few hundred million years ago Australia and Africa were located quite close to each other in a land mass called Gondwana.
We have some at the botanic gardens I work at. Love that a common name for it is the 'dead rat' tree - because the hanging fruit look like dead rats hanging by their tails.
@@ngaireg7736 haha we always called them sausage trees
I love how this format brings wonder and exploration to most of us and gives the feeling of recognition and familiarity to some of us, upon seeing the ingredients. ❤
Beautifully said
Salted Shrimp(a.k.a 새우젓, saeu-jeot) are kind of secret sauce in Korea. It used in all over South Korea but especially loved in Jeolla Province. Cooks usually put salted shrimp while they are cooking, but also served with food as banchan, to guests to control saltiness in their favor.
It's also heavily used in Gyeongsang Province cuisine too. Generally the more south you go the heavier they season the saeujeot into their dishes and sauces.
bossam + saeu-jeot or kimchi combination is so good.
대대로 서울토박이라 진짜 정통 서울음식하시는데 간할 때 거의 다 새우장 써요
I use this whenever I'm not too confident about how my dish came out.
It's more like a natural msg.
There is no evidence of use in sauce only in Jeolla province, and such ingredients were found in Archaeological artifacts through Mokkan(records in Bamboo pieces) in the Silla Periods from where Wolji(月池), Gyeongju-si, Gyeongsangbuk-do.
One of the many things I like about these videos are the real reactions from the boys when tasting something. If they aren't too fond of a particular taste it shows, and I think this kind of authenticity is one of the things that keeps me here. 🙂
“Smells like a smoker’s car.” is the Food Journalism we love to see ❤
it does paint a very vivid picture tbf
18:27 - what an excellent answer by Barry. We should all try to be more mindful about the airmiles on our food.
I think a really simple add for this sort of series would be to ask the normals how they'd use these ingredients after experiencing them. They don't have to cook in the video, but at least get them actively thinking about and workshopping a couple of applications, both for their benefit and the viewers'.
They kinda do that already though no?
That stewed chicken with bamboo fungus and goji berry is super authentic and looks delicious. A lot of traditional Chinese cuisine has very herby combinations with meat and vegetables and they are delicious. They can be hard to find these days.
i was never a fan of eating the salted smol shrimp when i was young. But it is SO essential in most korean dishes! Making kimchi, sometimes you season your soondae soup (blood sausage soup), or sometimes dip braised pork trotters. I hated it growing up but man ever since i started cooking for myself.. its always in my grocery list
I love verjuice….i use it in my salsa verde, I stew apples in it for an amazing apple cake….Maggie Beer made it known in Aus and made a Sangiovese version which is sweeter and has a beautiful colour
Baobab fruit... Kinda like cream of tartar.
Baobab pips... Can be roasted for a coffee substitute.
Baobab leaves... Can be cooked and have definite spinach flavor.
Baobab oil can be extracted for super oil!
Lovely stuff
I love white people calling different types of oil "super oils" lmao, it's so ridiculous.
I was really surprised by them having never heard of a baobab, not in a negative way, just genuinely surprised!
I agree, I am from NZ and had heard of this. But feel it is from a literature (possibly children’s book) reference but can’t for the life of me remember it.
@@cangaroojack I knew the tree but honestly had no idea the tree produced anything edible. I just knew what it looked like.
Ok totally not a literature reference I was thinking of. We had a Cafe in the suburb I lived in called the Baobab Cafe. Thanks to my wife’s memory for solving that one.
We eat little shrimps in the south of Spain. They're called "camarones" and we eat them fresh or fried (tortillita de camarones). Delicious!
The pot that you used for Gyeranjjim is perfect!
Here in Kenya we call the Baobab tree and fruit Mbuyu/Mabuyu. The pulp containing the seed is separated from the fibres and cooked in a spiced sugar syrup containing cardamom and chilli powder as well as red food dye. Its then packaged and sold in the streets and is especially loved by school children.
That sounds really delicious!
I didn’t even know they’re called baobab. I’ve just always known zinaitwa mabuyu😂
Aren't baobab trees endangered or near-endangered?
In any case, I hope Africans will see to it that they're taken care of, and a reforestation project launched across all of the places where it once flourished.
So happy to see salted shrimps and bamboo fungus making its appearance! They’re almost always incorporated into our usual dishes especially soups and broths to bring out the flavour and create almost kind of a base for chicken broth or mushroom broth of sorts. Amazing episode and it makes me so happy to see the boys trying new ingredients, even after all these years! Learnt so much about the other parts of the world :)
We have a similar ingredient to that salty little shrimp in Indonesia (we got it from Chinese cuisine). The difference is that it is dried after getting salted. It can be used as an additional umami ingredient to fried rice, stir fries, added to sambal, as topping, etc
Yes, and as Uncle Roger (who is from Malaysia, with a lot of similar ingredients to Indonesia) says, "use the right amount, not the white amount!" He also calls dried shrimp paste "white people kryptonite."
Yup, we have the same thing in Malaysia. We called it 'udang kering' which is common throughout Malaysia. But we also have the wet version like the Koreans, we call 'cencaluk' in the state of Melaka.
@@tildessmooas a white person, I've tried cooking with it but just couldn't stomach it.
Entirely different than the korean stuff, the stench is insane. Love cooking with fish sauce, but Indonesian shrimp paste frying in oil makes me run away.
The baobab fruit can be use to make a sweet/ snack that we call mabuyu in Kenya. It is cooked with sugar and food colour. Very addictive.
Ohhh As someone who is allergic to alcohol, this verjus ingredient seems perfect for me!! thank you for continuing to explore new things and presenting it to us with such details and joie de vivre :)
It sounds like baobab trees and dragon fruit cacti have similar reproductive systems. We have a few dragon fruits that have climbed fairly high up and we have to check for open blooms every night during their pollination season so we can pollinate them by hand. We aren't picky about which plants pollinate which varieties, so we collect the mixed pollen in a small container, which we then use to pollinate all the blooms. Whatever pollen remains is dried and stored in the fridge. I wonder if the pollen of the baobab can also be collected and stored for future pollination attempts in the same way.
Baobab trees are a heck of a lot taller but I don't doubt there'd be ways to do it, since it's doubtful that the people who harvest the fruit are just waiting around for them to all fall off the tree before collecting them.
Thank you so much for the research and effort that goes into these videos. They're not only entertaining but really informative. Appreciative of the Sorted team both on and off the screen! xx
I just ate that bamboo fungus in my soup for dinner today, didnt realise it was such a unique thing till this video since its been a part of my life this whole time. Even though its a common thing to me even i learnt something new today!
That's great to hear :)
My family would sometimes put it in our hotpot broth
Did you know.. different parts of asia has this version of salted shrimps. In Malaysia… we call this cincalok. We eat this as part of seasoning in a dish. The Nyonya people will make Cincalok omelette. Same 2 ingredients as Korea’s Gyeranjjim.
yes! cincalok with thinly sliced shallots... yummy condiment!
Cincalok with calamansi and thinly sliced shallots as condiments, cincalok as marinate with protein, cincalok as flavouring with stirfry vegetables...YUMSSS!!!
I watched this video thinking it’s about cincalok. I was half right
Cincalok + birds eye chili + shallot + lime = Bowls of rice eaten. I sometimes mix in cut century egg for that unnecessary punch of umami.
Cincalok omelette is the best...
In Malaysia, we have something that is practically identical with the Korean salted shrimp called 'cencalok'. It's a Malay condiment usually served with lime and chili. It has been dated back to the 16th century during the Melaka Sultanate.
Yes it’s a staple in many Asian cooking. In the Philippines we call it bagoong alamang. We used them as green mango dip, in stir fry and in stews.
I say they share similar ways of making, but the outcome is different. Cincalok is made with tiny shrimp, salt plus rice, and it’s fermented and have sour taste. Bagoong alamak is also fermented so have pungent aroma. Korean Saewoo Jut is preserved, rather than fermented, so that’s the big part what makes Korean one different in taste and smell compared to the other ones.
My aunt in the longhouse would add them to omelets.
Cencaluk...sedapnya sambal cencaluk🤤🤤
@wisdomelves5838first, they aren't the same, second, shrimp+salt is not a creative combination so I would be surprized if it doesn't exist elsewhere
Baobab is also very popular in Sudan. Such a refreshing drink specially during the holy month of Ramadan and you can always find baobab popsicles sold around streets.
How TALENTED are all the cooks at Sorted, in front and behind the camera, to be able to cook in so many styles. Bravo and brava to you all!
The bamboo fungus is an amazing ingredients in noodles or hotpot. Similar to tofu skin, it absorbs the stock and tastes delicious
I do a spiced hot pot once a month and bamboo fungus is amazing. Bought from the ‘’china town’ in Manchester and i keep coming back. Also tofu skin I’ve even using a lot more in my day to day cooking
Baobab in Kenya (and other East African countries) is used to make 'mabuyu' which is candy made with the seed plus the chalk around it. It is cooked in a sugar syrup (sometimes with cardamom and/or chilli). Loved by children and adults alike, and usually a fuschia/deep pink colour from the food colour used.
계란찜과 새우젓을 이렇게나 잘 표현할 줄 몰랐어요 😮 👍
새우젓맛을 외국인들이 몰랐으면 좋겠어요.
this is an amazing series. i would like to see them try "bors". it's a fermented liquid made of water, wheat bran and malt flour, and in Romania it's used to sour our "ciorba" (sour soups) or you can even drink it directly. It's very healthy and in my opinion, delicious. Also, you should try pickled unripe tomatoes '"gogonele", really amazing.
That sounds super interesting.... thanks for sharing!
baobab also grow in Australia in the Kimberley region of Western Australia and east into the Northern Territory. We call them Boab trees.
I love salted shrimp. The first few times I had them I was not impressed with them but the more I tried them, the better they became. My hubby and I will grab use them to salt our "rice soup" when we go to the restaurant, but many times we'll nibble on them while we're waiting for our "rice soup" to be brought to our table. These are 1 of the many things I love about being in South Korea.
Absolutely LOVE bamboo fungus. Great representation of how we (Chinese) use them. I love it the best when used in hotpot
This video was a real culinary adventure! I loved the way you explored unknown global ingredients and shared your findings. The reactions and analysis were super interesting. Congratulations on the creative approach and the ability to present us with new flavors in such an engaging way! ❤❤
In Afrikaans the Boabab tree is called Kremetart boom which translates to cream of tartar tree, because that's what the fruit tastes like.
In Hungary, it's called majomkenyérfa, which literally translates to monkey bread tree. I'd be interested in the etymology of that, no idea where the name came from
@@FireBunny12 same in dutch "apen brood boom", no spaces tho, we like our words long like the Germans :p, wiki says its because bavoons and other monkeys eat the fruits.
@@tott598 yeah, Affenbrotbaum in German as well! Compound word gang unite!
Salted brine shrimp is a staple in making kimchee. My mother always has a jar in the fridge for other various uses as well.
Salted shrimp sauce is good for steamed or roasted or bbq pork. It also helps to digest the fat. I always buy Korean salted shrimp sauce and used in bbq especially pork.
Very glad to see the subtitles up at last!
I adore this series! By exposing us ingredients most of us are unfamiliar with we might find a new favorite. Such as the way I feel towards gojujang which I learned about from you gentlemen. ❤️
Gojujang is a magical ingredient 💛
So sorry to be "that guy", but it's goCHUjang, not goJUjang. Gochu means chili pepper.
@@ContrarianDC_KAF So sorry to be ticketed by the grammar police. [🤭] As this is my first offense what is the punishment?
The good news is it seems like many people knew what I was talking about and are familiar with, as @SORTED called it, this magical ingredient. Thanks for the head’s up. I prolly won’t make that mistake again!
Wow, what a fascinating video! The tasting of global ingredients you’ve never known is so informative and fun. I loved the way they explored and tested these unique ingredients. Congratulations on the engaging content and discovery of new culinary delights! ❤❤
The applause for the verjus was so cute haha I love how excited everyone still gets over new (to us!) things :)
Always learn so much in these
Grew up eating the baobab fruit in South Africa, we had two trees on our school grounds. Cream of Tartar is derived from the baobab tree.
On your school grounds, wow, thats amazing!
Cream of Tartar can be extracted from many things, and while you _can_ get it from baobab, the vast majority of cream of tartar production comes from grapes, more specifically it's created as a byproduct during wine making.
Hi Guys. I use Verjuice (as we call it in Australia) instead of lemon juice because I can't eat citrus. Great in salad dressings and for deglazing. Great for people with allergies.
I'd love to watch something where the normals battle one another using these global ingredients. I'd also like watching the chefs going up against one another as well.
Really enjoy these
Shrimp & salt in a cool, dark spot is likely to shelf stable for much much much longer than 1 year. Salt truly is magic!
In my case in dark corner of my self about a half and a year. And it's still kicking.
Korean household here. I don't think we've ever kept it on a shelf, our household just pops it in the freezer. It's too salty to ever freeze properly as well :)
@@bhj0909absolutely
for traditional view, old people put that salted shrimp in dirt pot called (항아리) that can maintain appropriate temperature and humidity. they just put out side of the house and at summer they even bruid pot in the ground to keep cool. In contemporary house hold, simply put in refrigerator to keep cool
Omfg baobab fruit! I miss them from back home in Senegal. We used to eat them all the time as kids. We didnt realize how good they are for you at the time
A proper superfood 😋
This easily has become my fave segment.
I'd love to see what you could do with Oca, I've got them growing in my garden waiting for winter to get my hands on them.
Incase you didn't pick up on it, there's only 2 ingredients. Shrimp and salt.
I definitely thought; "Man how many times is he going to say this" and then he said it again
Could be salt and shrimp though I'm not sure
I think once he said 3 ingredients
Beat me to making this exact comment
But is it salted shrimp or shrimped salt?
The first ingredient, the tiny shrimp- I buy them canned (here in the US) and mix it with Catalina dressing and cream cheese. Bomb as heck chip/crisp dip :D
It's a new day and a new sorted food video 😍 love from Australia from a fellow chef
that first ingredient is really nice with jokbal - sliced pig's trotters.
absolutely love this series, would love to see a pass it on or ingredients relay race featuring some of the ingredients showcased so far!
Evidently the boys haven't read Le Petit Prince/The Little Prince if they haven't heard of the baobab tree.
I thought the same. In Argentina, at least, it is a classic children's book.
A friend of mine's a baobab entrepreneur - I've tried it while I had covid and wasn't blown away, but my taste buds were shot - I'll give it another go!
Barry, the food miles are not that big of a deal when the fungus is dehydrated like that. You eat bananas and avocados from far away... some dried fungus with a long shelf life is fine in my opinion.
For the first one, (the salted shrimp ) Korean people usually use it to make kimchi
Great video everyone! All these ingredients were things id never heard of and I watch an obscene amount of food media. Thank you!
Verjuice is a fantastic replacement for wine in recipes for people who don't drink!
Verjus has become quite popular in Australia in the last 10 years being revived largely by one of our famous cooks Maggie Beer
We have had baobab trees in northern Australia for 72,000 years!
Mikes shrimp face is a whole feeling. Love it! 🦐
i love these! best kind of education, makes me want to eat the things
Interesting to see that Verjus is considered a bit new and interesting. It's been a popular ingredient since the 90's here in Australia. Maggie Beer is well known for her use of it. Our best Verjus comes from the Barossa Valley in South Australia, but you can also get some great Verjus from the Margaret River area.
Bamboo fungus is one of my favorite soup of all time. The texture of it with the soup make the soup become who another level.
"Necking a salad" has me in stiches
The Saeu-jeot/salted shrimp, can be fun with food that handle salting well. You did it with an egg custard, but a few with an omelette & salad is nice. Work well with potatoes too, so something like sautéed potatoes & a couple of fried eggs is tasty.
Baobab tree fruit reminds me of "Astronaut Freeze Dried Ice-cream" in texture. The drink made from it is really tasty.
I snapped my fingers and said *_Madagascar!!!_* That is one _prehistoric_ looking tree.
This was the first time I'd ever seen the fruit. _Fascinating._
I wonder if it would grow in one of the many regions we have here in the *US.*
Really interesting comparison thank you
Astringent is a descriptor i think you were searching for when describing verjus. I will have to try verjus to be sure though.
Now we need the recipe for the soup at the end! Sounds amazing
Love these segments! Would love to try some of the dishes!
what a wonderful video! The global ingredients tasting that you had never experienced before was super interesting and educational. I loved watching the reactions and learning about exotic flavors. Congratulations on your research and fun way to share these findings! ❤❤
I do a lot of medieval cookery, and use verjus often. It adds a pleasant sharpness to a dish and opens up the flavor. Try it sometimes with chicken. My favorite is with a saupiquet sauce- carmelized onions, white wine, ginger, black pepper, saffron, and a dash of verjus. Simmer it down until the chicken is thoroughly tender. It's brilliant.
It is so interesting to see new ingredients and uses, even if I -at the moment- won’t use them. Thanks for expanding my mind!
When I heard Baobab, I immediately thought of The Little Prince. It was the only place I heard of it before.
I immediately guessed verjus/agresto on sight! And was surprised/excited to find out I was right. Some vineyard owners make it from the first cutting of the grapes; this allows the rest of the grapes to grow bigger and juicier. It’s a great sipping drink. I finish my pasta with verjus (when I can get my hands on it) and and olive oil to make something close to a butter sauce. So good.
Baobab (aka Bobab) trees are found in Australia's Kimberley region too :-) Indigenous Australians use Boabs for; water storage, food (sherbet tasting seed pods), medicine, etc. Europeans then discovered additional uses; letter boxes and jails...
They are in fact the oldest living things in Australia. With an age up to 1,500 years old.
@telebubba5527 wow!
What a wonderful journey of learning.
We also have those little shrimps in my home country. We put in vegetable soup and sometimes fry them as fritters. I love those tiny things.
I just ordered some of the bamboo mushrooms. I love to make delicious ramen and stocks, so I’m just adding to my dried mushroom collection. Thanks as always, this was fun.
I think you would like to try out "Kokum", a dried fruit from West India that when added to dhal gives it some lovely freshness!
This sounds absolutely delicious!
In Germany Baobab is called Affenbrotfrucht (Apebreadfruit)
Baobab = Mukwa in Angola. Can also be used to make a lovely drink for morning nutrition or late night shenanigans if you add some spirits of choice.
i love the bamboo fungus in soups, braised dishes, and especially hotpot
Very thorough on each ingredient :D
Boab trees also in north Western Australia (Kimberly region)
You guys need to try pinhão... those are very common in south of Brazil and is the eatable seeds of pines from a tree called araucaria...
You can find baobab trees also in the most northern province of South Africa..
And Western Australia and the Northern Territory.
I was the girl in tombstone az at the tombstone monument ranch! I was the daughter of the man you guys played cards (Rick) with Arizona bill😂 You guys are awesome! Horseback riding was fun too! I subbed
Growing up, my parents used to grill pork belly on one of those portable propane burners with the old-school Korean flat top grills. I still remember them introducing me to the shrimp paste as a condiment and wrapping it with the pork, and ssam-jang (fermented bean paste. Dont knock it until you try it - Amazing)
I think most Koreans will also agree, classic combo y'all need to try.
When u put that salted shrimp in soup when u r cooking, it makes the soup taste so much better!!
I've used the Saeujeot when making kimchi! Really great way to add both salt and a great umami flavour!
The 새우젓 application I prefer the best is definitely as a topping, especially for pork belly wraps.
I would recommend you guys try Fororo (also known under many other names like pinole, chancarina and pinolillo). Not sure how easy it might be to find in the UK so you might have to order it online, but in Venezuela it is used to make some porridges and drinks primarily but can be used in baked goods and various dishes. It is a precolumbian ingredient made from toasted corn, is highly nutritious.
In brazil, in the north, in the state of Pará, we also eat those mini shrimps, but we usually give them a simmer to remove the salt, we eat them in many different ways but we make a "farofa" which is toasted cassava flour mixed with a little bit of hot butter, we fry the shrimp and mix everything together and eat it as a side dish, very tasty!
I've been using Baobab for years!! So exciting to see it mentioned here.