- 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)
