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Professional Chef Tries The 7-Eleven Cooking Challenge

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00:00   |   Sep 28, 2019

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Professional Chef Tries The 7-Eleven Cooking Challenge
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Transcription

  • - What's up everybody I'm Calvin Eng.
  • I'm the CDC at Win Son in Brooklyn, New York.
  • And I'm back here at BuzzFeed.
  • The last time I was here,
  • Inga challenged me to create a dessert
  • and an entree with ingredients from Daiso,
  • and this time I'm cooking with ingredients
  • from 7-Eleven from Taiwan.
  • I didn't fly to Taiwan,
  • but Inga was there recently
  • and she brought back some stuff for me to work with.
  • Let's see what she brought back.
  • This looks mad heavy.
  • This is like your whole suitcase.
  • God damn
  • - [Inga] Were you expecting this much stuff?
  • - No!
  • Dude, I can't even read Chinese,
  • so I don't even know what half this stuff is,
  • until I open it and taste it.
  • This is mad stuff so I'm just gonna try
  • and sort this out into two different piles
  • to kind of see what I have to work with
  • for an entree and a dessert.
  • (mellow music)
  • Preserved duck eggs, salted duck eggs.
  • - [Inga] Customs wouldn't let me bring that,
  • so this is a replacement.
  • - Did you actually try to bring it?
  • - [Inga] I took them out right before I went to the airport.
  • - Smart, don't travel with eggs.
  • A little sack of rice.
  • - [Inga] I would've brought back
  • the entire rice bag but it was too heavy.
  • - That's fair.
  • Sea salt latte, interesting.
  • Chicken corn soup, some more corn.
  • I expected the snacks, not freakin' duck eggs.
  • Oyster sauce, nice this is the brand I like too.
  • Cool, Entree, dessert.
  • I'm definitely gonna use this rice,
  • I feel like the rice is so versatile
  • you can do so many different things with it.
  • I'm probably just gonna do soup,
  • just 'cause this is in English and I can read it,
  • it says chicken corn soup.
  • Which is weird 'cause
  • I'm used to seeing soup in a can,
  • not a four ounce pack thing.
  • Let's open this up, check it out.
  • Yeah, it's literally just like
  • cup noodles without the noodles.
  • Probably just rehydrate with hot water and that's it.
  • I'm curious to see what these snacks taste like, though.
  • So I'm gonna bust these open.
  • This one looks cool, what's up with the beer on it?
  • It works well with beer, I guess.
  • (crunching)
  • Ooh, these are really good,
  • definitely use that.
  • Sweet potato chips, add a little vegetable to the soup.
  • Super crunchy, a little sweet.
  • They're big on corn soup,
  • this is corn soup flavored.
  • Looks like shrimp chips but
  • there's like popcorn in here.
  • This is my breakfast,
  • I actually didn't eat (bleep) today, so.
  • This is a good way to start.
  • More corn.
  • All right, so we're gonna definitely do something with corn,
  • there's like five different corn things.
  • Black pudding.
  • Oh, so like, blood?
  • I don't know about this one.
  • (crunching)
  • I honestly can't even tell you what that tastes like.
  • It's kinda citrusy, which is weird.
  • Yeah, we can work with this.
  • Dessert, I'm probably just gonna do
  • some chocolate mousse situation,
  • since we have marshmallows
  • and I know marshmallows contain gelatin,
  • and so that should help set and bring it all together.
  • I'm honestly not a big dessert guy,
  • I don't really like sweets.
  • So let's hope this works out.
  • So, I'm gonna start with dessert first,
  • just 'cause I know I need to let the mousse set.
  • And then while that's setting,
  • we can work on the entree.
  • First, I'm probably just gonna
  • take some of these marshmallows,
  • melt them down with couple different chocolates
  • that Inga got me.
  • I wonder if these are flavored.
  • A little bit, let's use 'em.
  • One bag should do.
  • Add a little oil, help get it started.
  • But if you're at home and you have butter,
  • definitely use butter and not oil.
  • I don't even know what this is, have you had this before?
  • - [Inga] Yes, it's my favorite.
  • (mellow music)
  • - It's kinda salty, it's nice.
  • All right, I'll save that for the crust.
  • I won't waste it for the inside.
  • The Oreos and that,
  • and this bootleg Pocky Stick for the crust.
  • Milk chocolate, it's in English,
  • one of the only things here.
  • Good.
  • Yeah, it'll work well,
  • dump it in.
  • I'm definitely gonna throw this Kinder in,
  • just 'cause I really like Kinder bars.
  • If you're at home you have milk,
  • feel free to use some milk.
  • But we have this latte, sea salt latte mix
  • that I'm assuming will contain lots of milk.
  • (mellow music)
  • Eh (beep) it, all of it.
  • I'm trying to see how much water
  • it recommends using for a packet but once again,
  • nothing's in English.
  • - [Inga] 250 to 300 cc.
  • - Milliliters?
  • I don't even know what that is either, (beep) it.
  • I just gonna throw this in and taste it
  • and then adjust from there.
  • We have plenty of packets if it needs more,
  • plenty of water if it needs more,
  • plenty of everything.
  • I'm actually afraid this won't set.
  • Good thing we have more marshmallows.
  • It smells really good, you smell it?
  • - [Inga] Yeah, it smells super good.
  • I'm just trying to melt it all,
  • make it all one mixture.
  • (mellow music)
  • It's not looking too hot, it might not set.
  • I might need some heavy cream.
  • - [Inga] Is that your wild card?
  • - Yeah, can I cheat with one thing this time?
  • (mellow music)
  • It's all melted now, so I'm just gonna
  • pour this into a stainless steel bowl,
  • throw it in the freezer and let it hang out for a bit.
  • Hopefully it'll set a little bit more
  • once the gelatin cools,
  • and then I'll whip up the cream and fold that in later.
  • Wait, I didn't even taste it.
  • (laughing)
  • Honestly tastes like a latte.
  • It says sea salt latte, so I'm just gonna
  • roll with that and add a little more salt.
  • 7-Eleven definitely sells salt and oil in Taiwan,
  • so it's not cheating.
  • Yeah, way better. Cool.
  • So while the mousse filling is cooling,
  • I'm just gonna work on the entree.
  • I'm definitely thinking about doing
  • like a bootleg porridge congee.
  • Chicken corn soup with the eggs,
  • some of the stuff for garnish
  • and definitely throw rice in it to bulk it up.
  • Let's see how this works.
  • More powdered product.
  • Well, all this stuff is definitely
  • for convenience and super easy.
  • If you're just buying this,
  • all you gotta do is put hot water into it
  • and you have a meal basically.
  • But we're gonna jazz that up today.
  • Yeah, I have no idea how much water,
  • so again just gonna wing it and taste it.
  • This smells really good,
  • it straight up just smells like a sweet Cheez Doodle.
  • And these three came out of that other square box.
  • Literally just looks like cornmeal.
  • It's Ajinomoto, so it has to be good.
  • They make MSG so,
  • everything they make is delicious.
  • Tastes like corn, MSG, salt,
  • it's gonna be great.
  • All right, I'm just gonna dump this in and see what happens.
  • I'll save one to adjust the seasoning later.
  • Let's start this soup.
  • Just whisking 'em up,
  • let all that powder dissolve.
  • We just crank it on high,
  • and let it rock.
  • I'm just gonna add my rice now,
  • I'm just gonna put half.
  • Oh, I forgot we have actually fresh corn kernels.
  • It comes with a little spoon.
  • (laughing) Imagine getting this in your lunchbox,
  • just busting out a can of corn for lunch. It's kinda tight.
  • (laughing) Yummy!
  • Just gonna dump the whole thing in.
  • The eggs, I'm probably just gonna throw them in last second,
  • these guys don't need to cook.
  • If you've ever had this before, it's kinda funky.
  • Duck eggs I might just save as like a garnish
  • and just grate on top.
  • I'll crack this open now.
  • It's typically eaten with congee
  • so it's not even that weird.
  • It straight up feels like a rubber ball.
  • If I threw this on the floor, it would bounce right back.
  • (laughing)
  • Do one more, it's a big pot of soup.
  • I literally used to eat this all the time
  • as just like a snack, and eat it with pickles. (laughing)
  • Yeah, I was a weird kid.
  • All right, slice these guys up.
  • It's hard to find a sleeve big enough for this thing,
  • so I took an old shoe box,
  • and I change it out like every month.
  • And it's free.
  • We're just gonna wedge these guys up.
  • Yeah, it's super sulfurous.
  • I don't even know why someone would like this,
  • but I like it.
  • Actually, I'll cut it into twelfths,
  • it's a little intense to eat a big bite.
  • Put that aside, keep checking on this guy.
  • Just whisk it up so the rice
  • doesn't get scorched or stick to the bottom.
  • It's weird, you got carrots, a lot of corn, not bad.
  • Honestly, it's a good way to clean out your fridge
  • if you're at home.
  • Just throw literally everything in it
  • that's about to go bad.
  • It'll taste great.
  • So I'm probably just gonna save the snacks for garnish,
  • it'd be a waste to throw it in and just let it get soggy.
  • So I'll put that on top, or something.
  • Let this hang out, and then we can whip the cream.
  • Just need a small amount.
  • (mellow music) (whisking)
  • I don't want it to get stuck.
  • I like the elbows tucked in to the rib
  • and a little more wrist.
  • (mellow music)
  • Phew!
  • Ugh.
  • This is so (beep) tiring.
  • It smells really good.
  • Since we have cream already,
  • I might just add a little splash of cream in here as well.
  • Just since we don't have butter.
  • You don't need it but,
  • it's nice to have.
  • It's like a lot of things in life.
  • All right, yeah I'm happy with this.
  • Makes nice little stiff peaks,
  • just gonna pop the whole thing in the fridge.
  • The soup rice situation is looking pretty nice,
  • it's getting thicker.
  • It smells really good.
  • In the meantime, I'm gonna check out these duck eggs.
  • It's fully cooked as well,
  • don't have to do anything to it.
  • I love preserved duck eggs.
  • Super salty, sometimes I would just eat this
  • steamed with rice.
  • The yolk should be bright orange, yeah.
  • All right, not the prettiest looking things,
  • but they're tasty.
  • I might just use the yolks and just crumble them on top,
  • adds color, richness.
  • And the whites we'll fold into the soup.
  • Yeah, it's getting super thick now.
  • I purposely didn't wash the rice
  • so it'd be extra starchy, help thicken it up.
  • So we're just gonna keep cooking it,
  • water will keep reducing, flavor will concentrate.
  • Should be good.
  • Since we just winged this whole thing,
  • you can kinda just adjust to however you like it.
  • But I'm gonna taste it now, looks pretty ready.
  • It's corny, but very bland.
  • I'm just gonna douse this with some oyster sauce.
  • Not too much, 'cause I don't want the color to change.
  • I think it's a really cool yellow right now.
  • And we'll finish the rest with some salt.
  • (mellow music)
  • (mellow music)
  • It's like asian corn chowder.
  • It's pretty good.
  • I'm just gonna cut the heat now,
  • hit it with the cream at the end.
  • I like the consistency it's at.
  • Add a little cream for richness,
  • lighten the color a little bit.
  • And these guys I'm just gonna throw in,
  • break it up with the whisk,
  • but little salty bites are nice.
  • Preserved eggs go right in.
  • All right, final taste and I think we're good.
  • (mellow music)
  • Yeah, I'm pretty happy with it.
  • Right now it's not like fully fully seasoned,
  • but I know all this stuff is super salty
  • so we'll be good.
  • Now, we're gonna go into dessert and finish that up
  • and then we can plate.
  • The chocolate stuff set up pretty nice.
  • Honestly, we don't need the cream
  • but took 20 minutes beating it,
  • I'm gonna use it and fold it in make it a little lighter.
  • I'm definitely gonna taste it again now
  • 'cause things taste different
  • when they're hot and when they're cold.
  • Yeah, that's good.
  • You can taste the salt and it's nice.
  • Let's do little by little,
  • and add more if necessary.
  • Since we beat all the air into it,
  • we just wanna fold using a spatula.
  • Nah, it's good.
  • I don't want it to be overly sweet right now
  • and I think it's perfect.
  • Now we're pretty much ready to plate.
  • I'm just gonna check out these Oreos,
  • see what we can do with them.
  • Maybe layer them.
  • I found these sick little glasses in the back.
  • I think it's fun to use little tacky cups
  • versus a bowl.
  • Oh, it's not even Oreos, they're Cream-o's!
  • (laughing)
  • Damn, that's good.
  • Stingy on the filling though.
  • The lemon could be nice,
  • citrus and chocolate work well together
  • so I guess we could use a little bit.
  • I might just chop this up, mix it with some other stuff.
  • Cream puffs, those are cool.
  • (crunching)
  • All right, I know what I'm gonna do.
  • I like this a lot,
  • I'm gonna bury this in the middle like a little surprise.
  • (laughing) When your eating your mousse.
  • Not too fine, still wanna have some texture.
  • (mellow music)
  • So we just start building it.
  • (mellow music)
  • Little surprise.
  • (mellow music)
  • (mellow music)
  • I forgot the Pocky Stick.
  • These ones are probably humongous.
  • Here, a little dipper.
  • (mellow music)
  • All right, the desserts are done.
  • We can go in to finishing the entree.
  • I got a huge bowl here,
  • so I'm just gonna serve it family style.
  • You got your vegetables, your eggs, the protein.
  • This is enough for like a family of five.
  • Little wipie,
  • now we got all of these chips that we could use
  • for more texture, flavor.
  • And what's nice about a thick chowder soup like this,
  • everything you're gonna put on top will kinda stay on top.
  • Like croutons, but better.
  • Little popcorn guys,
  • little popcorn surprises in this one.
  • Stick these up a little bit for some height.
  • Oh, I forgot the egg yolks.
  • Crumble a couple of these guys throughout.
  • We got a little more of this
  • extra powder mixture we left on the side before,
  • just right over the top since it wasn't even too salty.
  • Yeah, I'm cool with this.
  • Here it is, asian corn chowder.
  • Think we used everything.
  • (mellow music)
  • - Calvin, this looks amazing.
  • I was a little skeptical
  • when you started throwing all the chips on
  • (laughing)
  • but it looks really good.
  • - I just love chips.
  • I feel like you need three separate bites
  • to kinda hit all of the ingredients up.
  • That's a good bite.
  • (mellow music)
  • Corn chowder. - Yeah!
  • It's a really nice texture.
  • - Yeah it's like, congee with a dough stick.
  • - Mmmm. That's good. Cheers!
  • (popping)
  • wow, what was that sound?
  • - It's Pop Rocks. - Oh!
  • - It's full of surprises.
  • - Oh, I got the lemon from the Oreo.
  • This taste so much like coffee,
  • I think because from the latte mix.
  • - Yeah
  • - I wasn't expecting that, this is good!
  • (crunching)
  • - It's like glass (laughing)
  • - (claps) Good job, Calvin. - Thanks.
  • - You've done it once again.
  • - So today was fun.
  • It went better than I expected honestly.
  • If you guys want me to do another store
  • or another challenge next time, just let us know
  • where we should hit up.
  • (claps) Woo!
  • - [Inga] Thank you!
  • (mellow music)
  • (mellow music)
  • (mellow music)

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Description

Inga brought back some items from 7-Eleven in Taiwan, and challenged Chef Calvin to make a two course meal with them. Will he be able to do it this time?!

Credits: https://www.buzzfeed.com/bfmp/videos/89570

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MUSIC

Licensed via Audio Network
SFX Provided By AudioBlocks
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Licensed via Warner Chappell Production Music Inc.
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EXTERNAL CREDITS
Calvin Eng
http://instagram.com/calvinhungry