So I think the "not comforting to make" comfort foods were/are often made for us by someone we love. That in itself is a comforting memory, even when we try to replicate those dishes ourselves 🥰
I agree! Part of the comfort for a lot of comfort food is the memory of the person who went through the effort to make it for you so you’d be happy. Most of my comfort food takes a lot of work!
That's it exactly. I never knew how much effort my Mam put into comforting traditional Irish food until I moved out of home and started making these things myself!
@@allesneumachtdermai8212 yeah like when she doesn't like something like bruh that's trash and so is your taste instead she's just like I don't love it maybe I didn't make it right idk
I've just discovered beryl through a YT suggestion and I think she's fantastic . I love her channel content and she actually liked a comment I made last night which blew me away .it's great she acknowledges and includes her fans .wonderful foodie channel .I love it!
She takes Better Help sponsorships. To this day. That’s not responsible. She’s legit doing a Better Help sponsorship in this video. That’s irresponsible and absurd to say that’s a responsible sponsorship.
as a tamilian raised in america, I find it really hard to be represented in american media so i'm so excited you included rasam!! it's one of my favorite foods and it helps me on those really sad days and seeing you try it makes me so happy! thank you beryl!!
@coldcherry India itself is very diverse, so it would be very vague to put everything into an umbrella term. Punjabi, Gujarati, Maharashtrian, Tamilian, Rajasthani, everyone has their own identity. On a whole, we're all Indian. On the other hand, the person could also be a Sri Lankan Tamil (maybe)
OMG, we're so happy to know that you love Bubur Ketan Hitam as it is one of many comfort food from Indonesia, one day if you visit Indonesia, come to our store at Yogyakarta and try Bubur Ketan Hitam in another level of taste, we use milk, manggo and vanilla ice cream in it 😍😍, i'm sure you will love it Beryl!
@@merve619 basically you just need to replace the coconut milk with full cream milk or any milk you like, and put the mango slice, ice cream as topping.
Pão de Queijo is made from "polvilho", which is a different type of cassava flour (there are two types of it: "doce" or 'sweet' and "azedo" or 'sour' which is a fermented version of 'doce'). We use both of them in the recipe because each bring a different property to the dough. Perhaps if you combine half cassava flour and half tapioca flour you'll get a similar result.
I think she also forgot to add enough oil to the milk - and maybe too much cassava flour. The best thing would be to actually go to a Brazilian supermarket to get the right flours!
Tips! Palm sugar taste better and it's a typical ingredients to use in Indonesian dessert instead of white sugar. It will gives you that deep, slight tanginess and caramelly goodness in your bubur ketan hitam. And I personally love to add more vanilla extract in my bubur ketan hitam. Vanilla + pandan leaves = sweet bakery aroma in your house! Also, try to add a little bit salt and cornstarch mixture in the coconut cream/milk to make it thicker, creamy and savory. It makes huge difference! Fun fact: bubur ketan hitam sellers usually serve it with white bread for you to dip it in the porridge! It is amazing! And i love your customization by adding almonds and sesame seeds on top! Looks amazing, Beryl!
In addition to the black glutinous rice porridge in Indonesia, there are other types made from green beans or mixed (black sticky rice and green beans). You can add cheese or white bread and even ice cubes, you can also eat it warm according to your taste
Emm, literally we didnt use palm sugar, we use brown sugar, em no no, wait im so confuse, cuz i dont how to call gula merah in english, cuz it totally brown but we call it as red sugar or gula merah (merah is mean red in english), and palm sugar and gula merah are little bit different, im sorry about my bad english hehe
@@muhammadsoripadasiregar2605 palm sugar is known in Indonesia as gula palem or gula aren, comes from the liquid of enau or lontara tree's stems. Indonesians would call the liquid as nira. Enau and lontara tree comes from the same family as palm tree. Brown sugar in western country is granulated and is made from mixture of white sugar and molasses, while in Indonesia it usually called gula merah (lit. Red sugar), gula kelapa (lit. Coconut sugar) or gula jawa (lit. Javanese sugar). It has the same shape as palm sugar but darker. And it's made from the liquid/nira of coconut tree's stems. Keep in mind that brown and coconut sugar in the western world is granulated and some mixed with different ingredients, while in Indonesia it's shaped as solid cylindrical blocks and made from 100 percent pure without additional ingredients. And for Indonesian deserts it's totally optional to use average white sugar or the authentic Indonesian palm or coconut/brown sugar. But in this video, i suggest other people to use palm sugar (because it's taste better and not too dark in color unlike coconut/brown sugar, at least in my opinion).
@@random-pe9mh I thought and read some articles that brown sugar is different from Coconut sugar. Brown sugar is made from sugar cane (tebu), while Coconut sugar is made from nira of coconut tree's stems.
Oh my gosh thank you and yes! It’s food but it’s people and community and love and thank you for seeing that it means so much that you are here with me!
You can try the recipe of "Chipa", is almost the same thing but in Argentina, Bolivia and Paraguay we call it that way. We made this really often and is not that hard actually. Maybe the recipe was not the best 🙃
actually the very soft version of it that Beryl thought was wrong was just the right texture you should get. so if you give it a try, that's what it should look like (not only when it's hot, but also after cooling). unfortunately not the one she ate on camera :( as she didn't like the first version, i would say she possibly used the wrong type of tapioca flour, as in Brazil you always mix a "sweet" type with a "sour" type. Also, apparently she used only one egg, while, for that amount of dough, i'd say she should have used at least 4 or 5 of them, as that's what makes it soft. finally, i would have used more oil and you never ever should knead the dough. For those willing to try to make it, there's this amazing video here. I hope there are at least automatic subtitles available: ua-cam.com/video/Q9xQMNFCRxw/v-deo.html
I remember eating Indonesian black rice pudding (served chilled even better) when I lived there and it made me smile too. Amazing video as always, Beryl!
I thought it’s only me who enjoys bubur served chilled! Glad I’m not alone lol Last summer I made bubur ice bars, they’re basically frozen mung beans bubur with the black glutinous rice in the middle😋
I always eat my black rice pudding cold, the vendor always serve this food very hot, when i don't have the patience to wait it to be chilled in the fridge, i just put a lot of ice cube untill it gets very cold, for me thats the only way to eat it
"Hand pie".... YES! That's like exactly what a jaffle is! Some bread and butter and whatever leftovers are in the fridge, chuck it on the jaffle maker and it's magic!
"Opened a can of coconut milk for just a drizzle, but what can you do?" You can put it in a mason jar and keep it in your fridge to put in coffee, you can use it to make some kick butt coconut rice to have with dinner, you can freeze it in an ice cube tray and then have coconut milk at the ready whenever you need it again.
It’s really good as an alternative to cow’s milk in a smoothie. Also because of the thickness it is often used to make dairy free ice cream. It can also be stored in a small water bottle if you don’t have a mason jar.
As a Brazilian living in Canada, I always struggle when I want to make some homemade cheese bread. The reason is: you cannot find the ingredients easily hahaha! I think that both flours you have used are not the same as the ones that we usually make cheese breads in Brazil. In Canada, I'm able to find Polvilho Doce e Azedo (basically translating is two types of Cassava Starch, but not the same as you find in regular groceries) only in Brazilian Markets. Polvilho is the key ingredient to make a real cheese bread :) so, try to find a Brazilian market around you and ask them for Polvilho Doce (Sweet Cassava Starch) and Polvilho Azedo (Acid Cassava Starch), I bet that your cheese bread will taste and look amazing! Ah and try to add a combination of Manchego, Parmesan and Mozzarella cheese, it will taste like heaven! And... I'm feeling like making some cheese breads for dinner tonight haha And Baryl, I'm super impressed you tried cheese bread, because is not super easy, the dough sticks on your hand even if you use a bit of oil! You are awesome :) and thanks for trying one of the best comfy food that we have in Brazil.
Girl yes, I was so impressed that she made the dough from scratch too! It's hard even for us brazilians, we usually buy frozen dough and just bake it. Also, I feel that the pão de queijo that she didn't like very much because it was too "chewie" is our regular one here
The Tapioca Starch is what we call "Polvilho Doce" in Brazil. Thats definitely the right one to use on cheese bread recipes, not cassava flour! There is a problem when trying to create this recipe on countries other than Brazil since the original recipe calls for 2 kinds of tapioca starch to reach the perfect structure: tapioca starch and fermented (cultured) tapioca starch. Yeah, that's exactly what you just read "cultured". The wet tapioca starch is left to ferment becoming more acidic and creating a funky cheese smell (a characteristic derived from many sorts of yeast) and also less starchy. Most of the recipes calls for both kinds because the regular tapioca starch (we brazilians call sweet cassava starch) gives this compact chewy texture while the cultured one enhances the flavor of cheese and creates air bubbles inside the dough during baking time and that makes it light and delicious. Anyway, you can make it only with the regular tapioca starch and you will get pretty close to the original one. Yes it's chewy/gummy inside just like the one in the video and resembles Japanese Mochi texture.
Bubur ketan hitam (black glutinous rice porridge/pudding) usually served side by side in a bowl with mung beans porridge (bubur kacang hijau). And good things u can serve it wafm or cool by put ice in the coconut milk to chill the coconut milk, or u just can chill ur coconut milk in the fridge and drizzle it on top of the porridge. Its a comforting yet refreshing food for the summer, because in indonesia is really hot and humid the entire year. N E way, enjoy from indonesia
In Italy we usually eat pastina in brodo when we are sick and it was a "comfort" food during and after the second world war because we didn't have enough to eat, we used to cut in small pieces a few spaghetti and cooked them inside a light stock, a lot of Italians migrated from poor regions and they brought with them pastina in brodo.
I'm mexican american and we have something similar, so basically some sort of pasta in a chicken based broth but with tomato, onion, and garlic instead of chicken soup veggies.
@@kristinamartinez623 we have something similar, it's called "zuppa di pomodoro", It can be creamy and we eat it without pastina or a little bit more liquid and we serve it with pastina.
Thank you for trying the black sticky rice porridge from Indonesia... This very popular food in Indonesia can be eaten anytime as breakfast and only as dessert
When i saw that Rasam rice was on here i started crying remembering when i was little my mom and ajji fed me rasam rice and lots of it because i was severely underweight and now im great but its just the comfort food of my childhood
She is just so comforting and likable. My mom always says “we (different cultures) can all come together from what is we have in common” and food is what we all have in common. Love every She is doing!
I'm so happy and surprised to see an actual South Indian dish, The simple and elegant RASAM in this video. This reminds me my MOM's Tomato rasam 😍. Thanks for the video 😊❤️
It really is the best. I explained that Thiyar Sadam was the equivalent to Mac n cheese in South India to my Canadian friend. Then realized how healthy our comfort foods are compare to other countries. 🤗
As a Tamilian myself, I don't think I can ever live without Sambar and Rasam :) Rasam-rice is also the perfect food to have when you are down with cold/sore-throat as well. You will definitely feel a lot better. All you need is a side of stir fry veggies/Appalam/meat dish to go with it and it is a complete meal in itself.
@@newsopedia7975 yeah but that's your opinion and i respect it wholeheartedly :) khichdi is fine but since when did sandwich become a traditional indian food?
Ah so that toast is called jaffle. Back in Indonesia, my grandmother have a jaffle toaster and it always make me wonder why my grandma toast looks different then others i saw in restaurants or tv. As Indonesian i do fill my jaffle with meat, egg, sambal and crunchy veggy like cucumber and cabbages. Yep it turned into mandatory Indonesian spicy fusion dish lol.
I have one of them too. I was confused because lots of the mainstream media didn't make toast using that machine, and I thought it was something only available here in Indo or around asia or somethin lol, we made ours using hagelslag and blue band butter, or just blue band butter and granulated sugar haha
The black rice pudding reminds me of when I was a junior staff at an ad agency in Jakarta. There was a small booth at the lobby of my client's building that serves the best black rice pudding. Whenever I had a hard day with the client (which was quite often), I get myself a cup of the pudding, and all is better with the world.
Versions of mac and cheese (cheesy pasta) from around the world definitely deserves its own episode! Kudos on another seamless sponsored video. Make that money honey!
In Germany we have "käsespätzle". It is relly common in the near the Alps. It is a spacial kind of pasta with strong chees and most of the times served with fried onions and or bacon
Bergkäse and röstzwiebeln are the way to go! never had it with bacon tho, only with ‚hinterkochschinken’ but that might be bc i'm from northern Germany and my dad probably used what he’s more accustomed with. bacon bits in käsespätzle sound delicious tho!
At home in France, we have a version of mac and cheese! We make a creamy and hearty bechamel with lots of black pepper, boil a full head cauliflower in salty water and cut in cubes really thick ham slices. We mix the whole thing together, top with gruyere cheese and in the oven to melt😌😌. That's my confort food, nothing can go wrong with a good bechamel ❤️ Edit: eat your vegetables
Aussie Jaffle expert here! Most common is some baked beans or canned spaghetti. Measuring the right amount is always hard😂. A childhood delight. An instant meal!!
Hi beryl, maybe do a rice episode? I bet there will be tons of dishes. I’m from Israel and in my family we make rice pretty much every day. My favorite thing to do with the leftovers is to make rice porridge. My aunt used to make it when we did camping with her. It’s delicious and creamy. We make it with milk, cinnamon dried fruits and nuts. It’s super simple
And there's savoury congee: leftover rice and broth/water boiled with canned tuna, ginger, carrot, spring onion and a smattering of sesame seeds... yum!
for the black glutinous rice pudding, my grandma usually would cook the coconut milk down with some MORE pandan leaves and salt, so the sweet and savory elements stand out more
Wait, this is unlisted for now :) Never mind, it is a perfect opportunity to express myself about this channel. I think that what are you doing is super important. It's introducing different cultures to us who don't have a chance to meet them in person. It's breaking taboos, both for the viewers and the people who are plugging in their recipes from around the world. Keep this level of commitment to what you do, and shelter this amazing community of people bonding around such beautiful thing that is promoting culture through food. I will probably never get the chance to go to Mexico, Hawaii, Tanzania, Thailand or such, but can get a taste (no pun intended) of their culture through this amazing channel. You are amazing, your community is amazing, and I hope you'll never stop with this format. It is heart-worming and wholesome. Cheers to all of you reading this.
@@asgerhougardmikkelsen8770 It's kinda too late for me, but I won't dismiss the chance. The next best thing is to see people all around the world gathered around something. That is why this channel immediately resonated with me. As long as we realise that there is so much more that unites us than what divides us, I'm all good. And this could sound mushy and dramatic, but I really feel that way. And thanks for the hope. :)
I love this thought and have expressed it on several of Beryl's videos. She - and all of this community!- is doing something very important in establishing a rapport among so many people from so many different cultures!
First of all, I TOTALLY vote for a Mac n Cheese around the world episode!! Second of all, thank you so much for the shout out of awareness for therapy and counseling. No, it’s not for everyone but we NEED to destigmatize the need for therapy and mental health issues. And every little bit helps!!! 💞💞💞
@@karenhough806 While true that doesn't mean that there aren't any variants or equivalents on Mac n cheese in other countries. What we think is Mac n cheese could be something completely different in another country.
Rasam is such a staple in Tamil Nadu. It's made everyday at home and is just the perfect way to finish off lunch. I absolutely live for hot rasam and steaming rice😳 It's so simple yet so delicious and that's what's best about it!
I spent a semester in Madurai in 2004 and I loved rasam so much, my host mother's rasam in particular. So comforting even as an outsider. This made me happy to watch and now I have a recipe to a least try!
This channel is SO underrated, I never comment but you're one of my favourite channels, and definitely my comfort UA-camr. The videos are so wholesome but also incredibly high quality and slick but the content is also really interesting. I find learning about food from around the world fascinating and I think it can give so much insight into the culture.
I don’t know whether this helps anyone, but I put coconut milk in an ice cube tray and then freeze it, and then I can pop as many cubes as I need into a dish (otherwise it goes off fast once opened)
We NEED an afghani food video after last week! Afghan food is sooooo good and unique! It’s a cross between Irani and Pakistani food, but definitely it’s own unique palette
@@ugexxxmarco2687 kalau soal makanan, thailand bro rivalnya indonesia. apalagi makanan thailand tuh cocok banget dilidah orang indonesia, begitupun sebaliknya 😍😍😍😍
Hi beryl! you can mix 3 parts of cassava flour and 1 part tapioca flour. in brazil we use a different flour and I suppose you will not be able to find outside of brazil. it's polvilho azedo. it's a type of cassava flour that got something of "bad" in a process very simmilar with the aging process of soft cheeses. also, I think a better recipe for brazilian comfort food that not many people come to know it's vaca atolada (which translates to 'mired cow', as if a cow got stuck in mud). It's a stew with cow's ribs and cassava. cooked over the stove for hours. it's absolutelly fantastic.
the "something bad" in the polvilho azedo (azedo meaning sour) is fermentation! 😁 and Beryl, you seemed worried that Brazilians would judge the way you made the pão de queijo but be very assured that it is super hard to make them, and I would NEVER make them from scratch. every grocery store sells them pre-baked and frozen, so we just heat them up in the oven
I have tried seriously milion types of flour outside of Brazil to make pão de queijo and conclusions its sad-there is no flour as in Brazil. Unfortunately pão de queijo will never be as good as made there. However sometimes you can find ready mix from Yoki outside Brazil. Using this you can get the closest to pão de queijos from Brazil i guess.
Oh, I'm Brazilian and I too love vaca atolada, but to me, the quintessential Brazilian comfort food will be always "bolinho de chuva". It's literally in the name: they're perfect to eat on a rainy day, under the blankets, with the whole family together. Bolinho de chuva, for sure!
I'm Aussie and I have never seen anyone use vegemite and ham together. We learn something new every day. Also, never ceded. Love to see the acknowledgement for country.❤
Yeah, it's the last thing i would make as a comfort dish. It's hard because Australia like the US and UK are very multicultural so we technically have more than one go to for comfort food. I'm a half English, half Hungarian Australian and my comfort go to foods are a mix between scones, hot soups, home made potato noodles in spice and spicy porkchops. Never touch Vegemite due to being an ex baker and smelling of yeast every single day (it never washed off - Vegemite reminds me of that and it's really gross)
I'm from Indonesia and I watched your vlog a lot. in every Indonesian food that you make and taste, you will always give more value to Indonesian cuisine. Many Indonesian foods have unique aromas, unique flavors and unique spices. Many are not familiar with Indonesian cuisine. Hopefully, with the review of Indonesian cuisine, many people who have never tasted the delicacy of Indonesian cuisine will try Indonesian cuisine. Also try KELEPON (Indonesian cake made with rice flour and pandan leaves) or SATE AYAM (grilled chicken with peanut sauce). thank you
Rosemarie Fiorentino ........right???!!! I think I have some pastina and I'm going to make some today. I also love fresh peas with ricotta cheese and ditalini.
Speaking of hugs in a bowl…Beryl, You are like a hug for all of us. Thanks for the recipes, the ideas and always for the laughter and smiles you share.
My Italian great-grandma used to make that pastina soup for my sister and I when we were little :) she put ricotta in it which made it really creamy and delicious
Pastina is one of my favourites..expecially during winter But it needs more broth in my opinion..that's too much pasta for that little broth My mom has pastina at least twice a week lol it reminds me of her every time I have it 🥰🧡
I actually never eat or never found any Bubur Ketan Hitam in Indonesia, who adds almonds on top of it But i think it might be a nice addition, so i'm gonna do it anyway next time Thanks for inspiration
In my native German, I like to call comfort food "Heimwehessen" (homesickness food). Whenever I'm eating a dish I know from my childhood home, I'm getting terribly homesick, because I remember that mom can cook these dishes so much better than anyone on this planet.
Cheese Macaroni remind me of an immensely satisfying food I love to bits called "Kässpätzle" (from the Swabian part of Southern Germany), no Bechamel Sauce though. It's self made noodle dough that is worked through a piece of metal with holes straight into simmering water. These "droplets" come in layers with savory cheese and baked in the oven. Eaten with fried onions it is my top comfort food.
@@veronicasaalfrank4494 i’m italian and i fell in love with spätzle, especially spinach ones with cream and speck or bacon, i even bought that metal tool to make them at home. So delicious!!
Yes, I always put salami, cheese and ketchup inside - tastes a bit like pizza. I find it very important that the iron separates the toast in the middle so you get triangles. A lot of them only leave an indentation...
When I heard her say pastina it nearly brought a tear to my eye. My family is Italian, and as a lil kid there was nothing better than a warm bowl pastina on winter mornings and afternoons at grandmas house. Will always have a special spot in any Italians heart 🤍
Gross! Lol this is such a good example of how people differ. My kids love seafood I and my wife can’t stand it with minor exceptions. I love fried clam strips and calamari. Don’t like much else. Oh well if we all liked the same thing life would be boring.
Cookbook, Beryl. I need these recipes! Second, you should do a rice pudding and a mac and cheese video. Both have SO many versions. Third, your channel has taught me so much! I thought of myself as a foodie, and relatively knowledgeable, but the thing I've learned most from your channel is how little I know, and how much fun is waiting for me. So, huge thanks!
I'm watching this 9 hours later and now is 6 in the morning and I'm ready to have my Bubur Ketan Hitam. You really inspire my breakfast idea. Thanks for the documentary.
In Germany there is this thing called “Nudelauflauf” which translates to noodle-casserole. It also has cheese but inside it is often made with some tomato sauce or some vegetables (like zucchini or broccoli) . The ingredients can vary a lot but if the dish contains noodles and was baked it still is called Nudelauflauf ☺️
My Grandmama always made it with ham, cherry tomatoes and onions, with gouda all over the top. I never knew if that was traditional or if she adapted it from back home, but either way it's supremely satisfying. Thank you for reminding me of it! She'd always get so excited if she could find creme fraiche at our tiny Texas grocery because it meant she could make "real" nudelauflauf. Guess I'll have to find me some and make it for her.
In Switzerland, there is a dish called "Alpen Makrönli" which you could kinda compare to Mac and Cheese. It's made with macaroni, potato cubes, cooked onion, sometimes bacon, and of course cheese! It's so delicious!
Yeah, it‘s called „Älplermagronen“ (alpine herdsman pasta). „Makrönli“ are kind of cookies 😁 Älplermagronen are really a comfort food in Switzerland. The cheese, onions, bacon, potatoes and cream make the dish very flavourful. It warms you from the inside on a cold, snowy or foggy day.
Pastina is like the quintessence of "food you eat when you're sick" in italy, we also eat it during cold winter evenings, it really reminds me of not so pleasant times but the dish itself is good
A me fa proprio schifo, ci sono cose migliori: polpette al sugo, pasta e patate, fave e cicorie, minestrone, pasta e fagioli, riso e lenticchie... O almeno fatti qualcosa in bianco e un té al limone, la pastina è cibo per bimbi.
@@karenhough806 sono gusti, a me la preparava mia nonna quando ero piccola, ed era buonissima, e per me è buonissima anche adesso,ovviamente è una cosa semplice,ci sta che a te non piaccia
Fagiolino Celeste concordo😊 credo che la cosa che mi da un pochino di fastidio è quanto viene enfatizzata in America la pastina come un cibo super tradizionale di conforto per gli italiani, quando invece secondo me non è così. Cioè a sto punto quando cerchi pastina su UA-cam ti escono tutte ricette americane, pure le ragazze nel video sono americane. Tutte le ricette popolari in Italia le fanno sembrare delle rarità assurde e le rovinano pure.
One of my memories of my grandpa growing up was him making us jaffles with canned spaghetti and slices of cheese. He had immigrated to Australia before my parents did (they came a few years after) so he definitely tried his best to ensure we had Aussie foods growing up, since my parents were still very new to the country.
For bubur ketan hitam, I usually have it with ice then top it with torn bread loaf. It was amazing! In here there are a lot of people enjoyed it with mung beans too. Good job! Another great videos!
Beryl! Can you talk more about your struggles with food and your relationship with food? It felt kind of comforting to know that you came out of it with a healthy mindset. I’d love to know a bit more if you’re willing to share ❤️
This was really wholesome! Maybe you had all those "accidents" because the dishes were going to be comforting and it would be all right at the end, so they actually worked!
I think it comes from the uk for us, I know in south asia where my parents grew up they have them as well. Its so well known I grew up with one my whole life in Australia
About the "pastina", at my home is "minestrina" (little soup) and my mum's hack is putting in the broth with the pasta also the Parmigiano rinds(you have to remove the waxed external part before). They a bit with the heat and it's delicious 🤤
Omg this is a great way to start off my Thursday morning, especially since it's my second day of school! Happy to see comfort foods again; thanks Beryl! ☺️
I love curry leaves and am so lucky that at my work we have a curry leaf tree. The smell is amazing. Have you ever tried frying curry leaves to go as a crispy topping on top of some curry (and rice) dishes? I wish I could remember the curry recipe that originally instructed me to do this, (pretty sure it was a chicken curry) but now I do it for a lot of south Asian dishes I make.
I am a fans of cold black rice pudding. Some serve it warm, but I love it with Ice cubes. It's so refreshing when the weather is hot/humid. Warm black rice pudding works with rainy days.
The porridge in Indonesian is called "bubur", and the coconut milk is "kuah santan". Just put it here in case someone missed to correct it (and I'm just too lazy to scroll the comments)
The Jaffle reminded me of the toast sandwiches we make in Indian homes! In our household, we just use up leftover 'sabji' (sauteed vegetable side dishes) with some cheese, Mint chutney & chat masala and have with ketchup as an evening snack. Mom was always happy because NO LEFTOVERS & she didnt have to cook anything from scratch to feed her always-hungry kids lol
It's nice to hear you want to try Rasam, but try not to follow the recipe to the T, cause most Indian flavours are not liked by people outside and most Indian dishes have much more spices and spiciness which you may not like, so always change the recipe to your likings..
Hi Beryl! I'm brazillian, and came here to help you with the pão de queijo, kkkk. For me, that's not such a comforting food, as is a snack, but I undertand that many brazilians do love it, and feel at home eating it. Anyway, I think your recipe wasn't quite the right one. Usually, we first put a hot boiling mixture of water, oil, milk and salt on the cassava flour (usually we use Polvilho Doce, that is a kind of cassava flour, here I think you've must've used the Polvilho Azedo kind, that doesn't work as well), mix it with a wood spoon, and then put the eggs and cheese. It's a very sticky texture, and you mix it with a wood spoon 'cause it's heavy (when my grandma makes it, I have to hold the pot, while she mix it, so it doesn't fly away kkkkkk), and portion it using regular spoons, or just soaking your hands in oil, so it won't stick it, and then you form the little balls. Also, maybe you let it in the oven for a little extra time. It's supposed to be golden, not so dark as yours. I holp this tips will help you, and make wanna try it again, sice it's so delicious - specilally with black coffee! Here's a good recipe you can translate it to use: www.tudogostoso.com.br/receita/39159-pao-de-queijo-tradicional.html =) love your videos!
Now that you've bought a 'jaffle', you can re-record your "Trying Your Toast Recipes". In Indonesia, we also grill our toast with this sandwich toaster. It elevate the taste by a whole level.
Really? I'm so amazed because I live in Hungary and we also use that toaster! I didn't know it was not a worldwide thing and I don't know how it came to Eastern Europe when it is common in Australia and Indonesia but we definitely love it too!
I'm Portuguese, my partner is Brazilian from Minas Gerais where cheese bread is originally from. He said they usually go with the pre-made mix, and all you need to do is mix egg with it. You can always try to get a bag of Polvilho Doce and follow the instructions on the bag or a pre-made Pão de Queijo batter mix, that way you can get a reference of what it should look and taste like, and make your own changes as you go! ☺️
Making random combinations with the sandwich maker is so fun. I haven't used one since I was a kid, my friends and I used to make "pizza" pockets and "apple pies" , just squishy white bread with random toppings, but we felt like we were cooking.
I'm from New Zealand and mac and cheese is definitely a comfort food here too, but I would add onion and bacon (sometimes button mushrooms too) - I fry these off together and stir into the pasta before adding the cheese sauce
My mouth was drooling as you were eating that rice pudding. 🤤. Also, pastina is a staple in my Italian household. We feed it to our children as babies (once they are ready to eat solids, of course) and usually add it to soups in the winter or just as an easy meal at any time. Great video!
I don't know about other Indians, but when I make mac and cheese, I would add in ingredients like onion, garlic, ginger, carrot, beans, bell papers if available and a lot of chill as I love spice very much. Great video btw. 👍👍💜
Beryl, pro tip: Some people here in Indonesia (and perhaps from other SEAsian countries) put vanilla ice cream in the black glutinous rice porridge as a substitute to the coconut milk. You should try it! ☺️☺️☺️
We don’t change mac and cheese much in Australia. We do use what we call “tasty” cheese which is like a medium strength cheddar with a good amount of bite. Still often use mozzarella too, but I’ve known people to leave it out. Parmesan is even less common, just because of cost. I don’t know how common it is, but in my house we also put broccoli in it.
I love it! Here in the southern U.S. I cook it with as many cheeses as we have on hand. I love cheese and broccoli combo, so I bet my kids will love that too. I also love hearing how other folks around the world eat foods. Thank you for sharing 💕✨
My comfort moment was watching you eat the dark rice pudding out of the same bowls my Grandmother used. I haven't seen those bowls since childhood!!! Also, I love how you describe the artwork and artist, but what about all those fabulous earrings? Where do you get those and who is making such great jewelry?
Crazy how Beryl is almost at 400k subs now, I remember when she started this channel not even that long ago Keep up the good work Beryl, the videos have been great lately 👍🏻
Some Australian lads I was at uni with called them Brevilles, which made me laugh! Sort of like how hoover became a general noun and verb for vacuum/vacuuming here
In Switzerland we have Älplermagronen, our version of Mac and cheese. The additions are cubes potatoes and fried or caramelised onion for the topping. Yum!
We call Jaffles toasties in England and they're amazing- the classic is a ham cheese and mustard (with ketchup on the side) but you can put absolutely anything that you would in a normal sandwich and it'll be great
I grew up eating an Italian version of mac n’ cheese, pasta al burro. It’s simply pasta with outrageous amounts of butter and parmigiano. Easy to make and still my go to comfort food.
AMAZING video!! 😍😍😍 But as a Brazilian, who was born and raised in Minas Gerais, I must say that your pao de queijo dough is too hard… usually instead of butter we use vegetable oil and more eggs.
I do think the first version (which she hadn't recorded her reaction) was more similar to the brazilian recipe. It was very nice to have pão de queijo in the video!
My childhood favorite dessert bubur ketan hitam 🥺 i used to buy it from a vendor passing by in fornt of my house and my mom would make it every year for ramadan its so good and comforting. Its not too sweet for me who don't enjoy sweet things so its perfect.
So I think the "not comforting to make" comfort foods were/are often made for us by someone we love. That in itself is a comforting memory, even when we try to replicate those dishes ourselves 🥰
Hi there.....How are you doing, Hope you're fine and staying safe?
I agree! Part of the comfort for a lot of comfort food is the memory of the person who went through the effort to make it for you so you’d be happy. Most of my comfort food takes a lot of work!
Or are made for someone you love🙂🙂🙂!
That's it exactly. I never knew how much effort my Mam put into comforting traditional Irish food until I moved out of home and started making these things myself!
Well stated!
This womans got substance. Represents artists, recommends books, takes sponsorships responsibly and brings the world together on her channel. We love!
Plus she just seems kind and respectful even when she doesn't really like the dish :)
Seriously! Really making everything count.
@@allesneumachtdermai8212 yeah like when she doesn't like something like bruh that's trash and so is your taste instead she's just like I don't love it maybe I didn't make it right idk
I've just discovered beryl through a YT suggestion and I think she's fantastic .
I love her channel content and she actually liked a comment I made last night which blew me away .it's great she acknowledges and includes her fans .wonderful foodie channel .I love it!
She takes Better Help sponsorships. To this day. That’s not responsible. She’s legit doing a Better Help sponsorship in this video. That’s irresponsible and absurd to say that’s a responsible sponsorship.
as a tamilian raised in america, I find it really hard to be represented in american media so i'm so excited you included rasam!! it's one of my favorite foods and it helps me on those really sad days and seeing you try it makes me so happy! thank you beryl!!
@coldcherry India itself is very diverse, so it would be very vague to put everything into an umbrella term. Punjabi, Gujarati, Maharashtrian, Tamilian, Rajasthani, everyone has their own identity. On a whole, we're all Indian.
On the other hand, the person could also be a Sri Lankan Tamil (maybe)
What identity do we (people of up/Lucknow) have.? I always get confused
@@sephorapiano9602 broo Lucknowi itself if a recognised identity (atleast in India). All those Lucknowi Sarees and Kurtis 💯
@@tomarry4477 but we dont introduce ourselves as (lakhnawi/لکھنوی۔).We are just indian.
@@sephorapiano9602 Hmm, something peaked my curiosity. You used the Arabic script but not the Devnagri script...is there a particular reason?
OMG, we're so happy to know that you love Bubur Ketan Hitam as it is one of many comfort food from Indonesia, one day if you visit Indonesia, come to our store at Yogyakarta and try Bubur Ketan Hitam in another level of taste, we use milk, manggo and vanilla ice cream in it 😍😍, i'm sure you will love it Beryl!
that sounds delicious! I'm going to try and make it like that. Do you have a recipe I can follow? Thanks! from Australia.
@@merve619 is going
@@merve619 basically you just need to replace the coconut milk with full cream milk or any milk you like, and put the mango slice, ice cream as topping.
NORAK GAUSAH OVERPROUD
@@LoL-zd1jz sheesh, the OG only tried to do some marketing for their store. chill out
Pão de Queijo is made from "polvilho", which is a different type of cassava flour (there are two types of it: "doce" or 'sweet' and "azedo" or 'sour' which is a fermented version of 'doce'). We use both of them in the recipe because each bring a different property to the dough. Perhaps if you combine half cassava flour and half tapioca flour you'll get a similar result.
I think she also forgot to add enough oil to the milk - and maybe too much cassava flour. The best thing would be to actually go to a Brazilian supermarket to get the right flours!
polvilho is called tapioca starch, normally is easy to find the sweet one (polvilho doce) in the Asian market!
ahh por isso que ficou tão diferente por dentro? faz sentido
This is funny but Trader Joe’s sells frozen ones that are pretty good if you’re in the US and just want to try them and not put in all the effort!
@@zoebarbour1662 Every time someone mentions Trader Joe's my heart hurts a bit from not living in the US 😭
Tips! Palm sugar taste better and it's a typical ingredients to use in Indonesian dessert instead of white sugar. It will gives you that deep, slight tanginess and caramelly goodness in your bubur ketan hitam. And I personally love to add more vanilla extract in my bubur ketan hitam. Vanilla + pandan leaves = sweet bakery aroma in your house! Also, try to add a little bit salt and cornstarch mixture in the coconut cream/milk to make it thicker, creamy and savory. It makes huge difference! Fun fact: bubur ketan hitam sellers usually serve it with white bread for you to dip it in the porridge! It is amazing!
And i love your customization by adding almonds and sesame seeds on top! Looks amazing, Beryl!
In addition to the black glutinous rice porridge in Indonesia, there are other types made from green beans or mixed (black sticky rice and green beans). You can add cheese or white bread and even ice cubes, you can also eat it warm according to your taste
Emm, literally we didnt use palm sugar, we use brown sugar, em no no, wait im so confuse, cuz i dont how to call gula merah in english, cuz it totally brown but we call it as red sugar or gula merah (merah is mean red in english), and palm sugar and gula merah are little bit different, im sorry about my bad english hehe
@@muhammadsoripadasiregar2605 Gula merah/Brown sugar terbuat dari karamel gula pasir sedangkan Palm sugar terbuat dari Nira kelapa/Aren/lontar
@@muhammadsoripadasiregar2605 palm sugar is known in Indonesia as gula palem or gula aren, comes from the liquid of enau or lontara tree's stems. Indonesians would call the liquid as nira. Enau and lontara tree comes from the same family as palm tree.
Brown sugar in western country is granulated and is made from mixture of white sugar and molasses, while in Indonesia it usually called gula merah (lit. Red sugar), gula kelapa (lit. Coconut sugar) or gula jawa (lit. Javanese sugar). It has the same shape as palm sugar but darker. And it's made from the liquid/nira of coconut tree's stems.
Keep in mind that brown and coconut sugar in the western world is granulated and some mixed with different ingredients, while in Indonesia it's shaped as solid cylindrical blocks and made from 100 percent pure without additional ingredients.
And for Indonesian deserts it's totally optional to use average white sugar or the authentic Indonesian palm or coconut/brown sugar. But in this video, i suggest other people to use palm sugar (because it's taste better and not too dark in color unlike coconut/brown sugar, at least in my opinion).
@@random-pe9mh I thought and read some articles that brown sugar is different from Coconut sugar. Brown sugar is made from sugar cane (tebu), while Coconut sugar is made from nira of coconut tree's stems.
This channel is so much more then about 'just' food. Baryl i see how a good person you are. Ty for sharing your time with us
Oh my gosh thank you and yes! It’s food but it’s people and community and love and thank you for seeing that it means so much that you are here with me!
Coffee Shop in Union Square (RIP great restaurant) had the BEST pao de queijo so I feel like I need to try this recipe because I miss it SO much.
I’ve been wanting to try to make pao de queijo, but after hearing your struggle…maybe not 😅
Haha I think the key is a blend of tapioca and cassava but also I literally know nothing 😭
Omg two of my favourite food UA-camrs 😭❤️ Please collab sometime! Would love that!!
Here before it blows
You can try the recipe of "Chipa", is almost the same thing but in Argentina, Bolivia and Paraguay we call it that way. We made this really often and is not that hard actually. Maybe the recipe was not the best 🙃
actually the very soft version of it that Beryl thought was wrong was just the right texture you should get. so if you give it a try, that's what it should look like (not only when it's hot, but also after cooling). unfortunately not the one she ate on camera :( as she didn't like the first version, i would say she possibly used the wrong type of tapioca flour, as in Brazil you always mix a "sweet" type with a "sour" type. Also, apparently she used only one egg, while, for that amount of dough, i'd say she should have used at least 4 or 5 of them, as that's what makes it soft. finally, i would have used more oil and you never ever should knead the dough. For those willing to try to make it, there's this amazing video here. I hope there are at least automatic subtitles available: ua-cam.com/video/Q9xQMNFCRxw/v-deo.html
I remember eating Indonesian black rice pudding (served chilled even better) when I lived there and it made me smile too.
Amazing video as always, Beryl!
I thought it’s only me who enjoys bubur served chilled! Glad I’m not alone lol
Last summer I made bubur ice bars, they’re basically frozen mung beans bubur with the black glutinous rice in the middle😋
I always eat my black rice pudding cold, the vendor always serve this food very hot, when i don't have the patience to wait it to be chilled in the fridge, i just put a lot of ice cube untill it gets very cold, for me thats the only way to eat it
i-is it called ketan hitam? Luke black rice with coconut milk?
I'm kinda curious, did you cook it or you just bought it ? Cuz tbh it's a pretty hard dish to make
Street vendor around Surabaya sells black sticky rice and mung bean porridge with ice cubes. It's hot in here, so every desserts needs ice cube 😂
"Hand pie".... YES! That's like exactly what a jaffle is!
Some bread and butter and whatever leftovers are in the fridge, chuck it on the jaffle maker and it's magic!
"Opened a can of coconut milk for just a drizzle, but what can you do?" You can put it in a mason jar and keep it in your fridge to put in coffee, you can use it to make some kick butt coconut rice to have with dinner, you can freeze it in an ice cube tray and then have coconut milk at the ready whenever you need it again.
It’s really good as an alternative to cow’s milk in a smoothie. Also because of the thickness it is often used to make dairy free ice cream. It can also be stored in a small water bottle if you don’t have a mason jar.
Oh yes. Nasi uduk, Indonesian coconut milk rice. Just cook in rice cooker together with some salt, and voila.
Coconut milk freezes beautifully
Wait you can put coconut milk in coffee? That's new. At least for me 😂
@@zitronentee do you use the coconut milk in place of water?
As a Brazilian living in Canada, I always struggle when I want to make some homemade cheese bread. The reason is: you cannot find the ingredients easily hahaha! I think that both flours you have used are not the same as the ones that we usually make cheese breads in Brazil. In Canada, I'm able to find Polvilho Doce e Azedo (basically translating is two types of Cassava Starch, but not the same as you find in regular groceries) only in Brazilian Markets. Polvilho is the key ingredient to make a real cheese bread :) so, try to find a Brazilian market around you and ask them for Polvilho Doce (Sweet Cassava Starch) and Polvilho Azedo (Acid Cassava Starch), I bet that your cheese bread will taste and look amazing! Ah and try to add a combination of Manchego, Parmesan and Mozzarella cheese, it will taste like heaven! And... I'm feeling like making some cheese breads for dinner tonight haha
And Baryl, I'm super impressed you tried cheese bread, because is not super easy, the dough sticks on your hand even if you use a bit of oil! You are awesome :) and thanks for trying one of the best comfy food that we have in Brazil.
Hi there... How're you doing today hope you're safe over there?
Girl yes, I was so impressed that she made the dough from scratch too! It's hard even for us brazilians, we usually buy frozen dough and just bake it.
Also, I feel that the pão de queijo that she didn't like very much because it was too "chewie" is our regular one here
The Tapioca Starch is what we call "Polvilho Doce" in Brazil. Thats definitely the right one to use on cheese bread recipes, not cassava flour! There is a problem when trying to create this recipe on countries other than Brazil since the original recipe calls for 2 kinds of tapioca starch to reach the perfect structure: tapioca starch and fermented (cultured) tapioca starch. Yeah, that's exactly what you just read "cultured". The wet tapioca starch is left to ferment becoming more acidic and creating a funky cheese smell (a characteristic derived from many sorts of yeast) and also less starchy. Most of the recipes calls for both kinds because the regular tapioca starch (we brazilians call sweet cassava starch) gives this compact chewy texture while the cultured one enhances the flavor of cheese and creates air bubbles inside the dough during baking time and that makes it light and delicious. Anyway, you can make it only with the regular tapioca starch and you will get pretty close to the original one. Yes it's chewy/gummy inside just like the one in the video and resembles Japanese Mochi texture.
As a Brazilian living in Chile I use tapioca starch, but not this one from Red Mills.. Those
from Thailand present better results and ends up softer!
And you can stuff it with some cream cheese! Or cream over it!
Bubur ketan hitam (black glutinous rice porridge/pudding) usually served side by side in a bowl with mung beans porridge (bubur kacang hijau). And good things u can serve it wafm or cool by put ice in the coconut milk to chill the coconut milk, or u just can chill ur coconut milk in the fridge and drizzle it on top of the porridge. Its a comforting yet refreshing food for the summer, because in indonesia is really hot and humid the entire year. N E way, enjoy from indonesia
Oh yes, my most favorite combo
Cook the bubur hitam in santen and then top it with coconut cream. Enak2 dan paling sedaplah!
Bubur Ketan Hitam + Bubur Kacang Hijau = The perfectly delicious match.... 😋😋😋
Bubur ketan hitam with ice cubes is my fav😭💙
@@arindararas ini sih enak banget 😭😭❤️❤️
In Italy we usually eat pastina in brodo when we are sick and it was a "comfort" food during and after the second world war because we didn't have enough to eat, we used to cut in small pieces a few spaghetti and cooked them inside a light stock, a lot of Italians migrated from poor regions and they brought with them pastina in brodo.
I'm mexican american and we have something similar, so basically some sort of pasta in a chicken based broth but with tomato, onion, and garlic instead of chicken soup veggies.
@@kristinamartinez623 we have something similar, it's called "zuppa di pomodoro", It can be creamy and we eat it without pastina or a little bit more liquid and we serve it with pastina.
@@kristinamartinez623 sopa de fideo
E vero👍O pure adesso, spesso i genitori te la fanno se stai malato...ma non solo i genitori...fa niente chi😂
Thank you for this! I was wondering if acini de Pepe (sp?) would work? I think any pasta would be ok. 😊 definitely want to try!
Thank you for trying the black sticky rice porridge from Indonesia... This very popular food in Indonesia can be eaten anytime as breakfast and only as dessert
When i saw that Rasam rice was on here i started crying remembering when i was little my mom and ajji fed me rasam rice and lots of it because i was severely underweight and now im great but its just the comfort food of my childhood
I dunno but reading your comment gets me teary eyed..
💗
are u a kannadiga?
I love how she includes her little mistakes on the video and the way she jokes about things, it's very comforting. This is my comfort channel.
She is just so comforting and likable. My mom always says “we (different cultures) can all come together from what is we have in common” and food is what we all have in common. Love every She is doing!
same for me too! i love it
I'm so happy and surprised to see an actual South Indian dish, The simple and elegant RASAM in this video. This reminds me my MOM's Tomato rasam 😍. Thanks for the video 😊❤️
It really is the best.
I explained that Thiyar Sadam was the equivalent to Mac n cheese in South India to my Canadian friend.
Then realized how healthy our comfort foods are compare to other countries. 🤗
Love rasam
@@colouredlioness2199 Agreed. Thayir sadham with cut mango pickle, waah 😍❤️
@@colouredlioness2199 yeahh I survived hostel life only on curd rice. I thought more people consider curd rice as a comfort food.
As a Tamilian myself, I don't think I can ever live without Sambar and Rasam :) Rasam-rice is also the perfect food to have when you are down with cold/sore-throat as well. You will definitely feel a lot better.
All you need is a side of stir fry veggies/Appalam/meat dish to go with it and it is a complete meal in itself.
yass
Yes anna
It's tasty but not a comfort food I suppose, I am from north India and I think a Indian sandwich or khichdi is a comfort food
@@newsopedia7975 yeah but that's your opinion and i respect it wholeheartedly :)
khichdi is fine but since when did sandwich become a traditional indian food?
I agree! I'm currently fighting a cold and I wish I had some Rasam right now.
Ah so that toast is called jaffle. Back in Indonesia, my grandmother have a jaffle toaster and it always make me wonder why my grandma toast looks different then others i saw in restaurants or tv. As Indonesian i do fill my jaffle with meat, egg, sambal and crunchy veggy like cucumber and cabbages. Yep it turned into mandatory Indonesian spicy fusion dish lol.
I have one of them too. I was confused because lots of the mainstream media didn't make toast using that machine, and I thought it was something only available here in Indo or around asia or somethin lol, we made ours using hagelslag and blue band butter, or just blue band butter and granulated sugar haha
@@Giel1450 In Poland, this machine is also very popular and I thought before that it is known worldwide
I just use that toaster to heat risoles and I cook sausages in it. Cant be bothered to wash dishes lol all you need is a wipe.
The black rice pudding reminds me of when I was a junior staff at an ad agency in Jakarta. There was a small booth at the lobby of my client's building that serves the best black rice pudding. Whenever I had a hard day with the client (which was quite often), I get myself a cup of the pudding, and all is better with the world.
What is it and where is it mbak?
@@rzkhld it was in the lobby of artha graha building but i doubt the booth is still there as it was over 10 years ago
Versions of mac and cheese (cheesy pasta) from around the world definitely deserves its own episode!
Kudos on another seamless sponsored video. Make that money honey!
Great idea! Agreed!!
Love this idea 💡
In Germany we have "käsespätzle". It is relly common in the near the Alps. It is a spacial kind of pasta with strong chees and most of the times served with fried onions and or bacon
Oh my god that is indeed delicious and such a good comfort food
I was looking for this comment. Also my ultimate comfort food being from Swabia.
Maybe a mac & cheese style dishes episode could be a thing
that sounds delicious!
Bergkäse and röstzwiebeln are the way to go! never had it with bacon tho, only with ‚hinterkochschinken’ but that might be bc i'm from northern Germany and my dad probably used what he’s more accustomed with. bacon bits in käsespätzle sound delicious tho!
At home in France, we have a version of mac and cheese!
We make a creamy and hearty bechamel with lots of black pepper, boil a full head cauliflower in salty water and cut in cubes really thick ham slices.
We mix the whole thing together, top with gruyere cheese and in the oven to melt😌😌. That's my confort food, nothing can go wrong with a good bechamel ❤️
Edit: eat your vegetables
This seems yummy
Ham is vegetarian?
@@Ohnoitsruthio I admit, when I said veggie version, I was thinking a version with vegetables, not vegetarian 🤧🤧🤧 sorry for the misinformation
@@jocelynortiz9186 it is!
I didn't realize ham is a vegetable
Aussie Jaffle expert here!
Most common is some baked beans or canned spaghetti. Measuring the right amount is always hard😂. A childhood delight. An instant meal!!
Hi beryl, maybe do a rice episode? I bet there will be tons of dishes. I’m from Israel and in my family we make rice pretty much every day.
My favorite thing to do with the leftovers is to make rice porridge. My aunt used to make it when we did camping with her. It’s delicious and creamy. We make it with milk, cinnamon dried fruits and nuts. It’s super simple
And there's savoury congee: leftover rice and broth/water boiled with canned tuna, ginger, carrot, spring onion and a smattering of sesame seeds... yum!
Rice milk pudding. Biryani. Dosa and Idli. Flattened rice - Poha. Puffed Rice - Bhel.
U mean Palestine??
Yes!!! I second this! I love rice and there are so many variations all around the globe!
YES. YES. YES. RICE EPISODE!
for the black glutinous rice pudding, my grandma usually would cook the coconut milk down with some MORE pandan leaves and salt, so the sweet and savory elements stand out more
Yummy....
Wait, this is unlisted for now :) Never mind, it is a perfect opportunity to express myself about this channel.
I think that what are you doing is super important. It's introducing different cultures to us who don't have a chance to meet them in person. It's breaking taboos, both for the viewers and the people who are plugging in their recipes from around the world.
Keep this level of commitment to what you do, and shelter this amazing community of people bonding around such beautiful thing that is promoting culture through food.
I will probably never get the chance to go to Mexico, Hawaii, Tanzania, Thailand or such, but can get a taste (no pun intended) of their culture through this amazing channel.
You are amazing, your community is amazing, and I hope you'll never stop with this format. It is heart-worming and wholesome.
Cheers to all of you reading this.
Awe hope youll get to see the world
@@asgerhougardmikkelsen8770 It's kinda too late for me, but I won't dismiss the chance. The next best thing is to see people all around the world gathered around something. That is why this channel immediately resonated with me. As long as we realise that there is so much more that unites us than what divides us, I'm all good. And this could sound mushy and dramatic, but I really feel that way. And thanks for the hope. :)
@@laughingman9574 ok have a nice day then
@@asgerhougardmikkelsen8770 I hope you'll have a nice day as well :)
I love this thought and have expressed it on several of Beryl's videos. She - and all of this community!- is doing something very important in establishing a rapport among so many people from so many different cultures!
Those sisters warmed my heart
Wisest is she who knows she does not know! I love, just love the breadth of cultures and thematic introductions to food you do. Just my thing!
First of all, I TOTALLY vote for a Mac n Cheese around the world episode!!
Second of all, thank you so much for the shout out of awareness for therapy and counseling. No, it’s not for everyone but we NEED to destigmatize the need for therapy and mental health issues. And every little bit helps!!! 💞💞💞
Agree!
Not everyone eats mac n cheese
I feel like it's gonna be very western
@@karenhough806 While true that doesn't mean that there aren't any variants or equivalents on Mac n cheese in other countries. What we think is Mac n cheese could be something completely different in another country.
käs(e)spätzle from germany for example are a pretty good example for mac and cheese from other countrys. they are so delicious
Rasam is such a staple in Tamil Nadu. It's made everyday at home and is just the perfect way to finish off lunch. I absolutely live for hot rasam and steaming rice😳
It's so simple yet so delicious and that's what's best about it!
Yeah everyday without fail and the way she presented that was awesome giving it a new look👌🏻👌🏻👌🏻
I guess its a staple in all of south India!!
I spent a semester in Madurai in 2004 and I loved rasam so much, my host mother's rasam in particular. So comforting even as an outsider. This made me happy to watch and now I have a recipe to a least try!
I've never had it but u want some so bad
Okay gonna sound like an idiot but I've always been confused if it's same as Sambhar or a complete diff thing???
This episode's curse is a blessing in disguise because after stressing out cooking you can better feel the calming effects of comfort food 😜
Você definiu bem. Essa é a melhor prova.
E aposto que Beryl vai contar pelo menos um desses episódios pra uma roda de amigos no futuro.
the sisters in the beginning were so sweet! such a lovely story too
This channel is SO underrated, I never comment but you're one of my favourite channels, and definitely my comfort UA-camr. The videos are so wholesome but also incredibly high quality and slick but the content is also really interesting. I find learning about food from around the world fascinating and I think it can give so much insight into the culture.
I don’t know whether this helps anyone, but I put coconut milk in an ice cube tray and then freeze it, and then I can pop as many cubes as I need into a dish (otherwise it goes off fast once opened)
It did help me, thank you 😍
Or into coffee mmmmmm
This is a great idea
We NEED an afghani food video after last week! Afghan food is sooooo good and unique! It’s a cross between Irani and Pakistani food, but definitely it’s own unique palette
Yesssss! +1 to this! My fiancé is Afghan and their food is so good. Bolani is my fav 😍 +1
Pakistan food itself copy paste
@@rupalitales5444 that's what I'm going to say 😂😂
Best meal I’ve ever had was at an Afghani restaurant in Vancouver, BC.
@@rupalitales5444 meaning?
i must say, Bubur ketan hitam is one of my favorite foods. the coconut milk adds a bit of salty-ness. so i am really happy you tried it!
18:46 I always love to see Beryl's expression when trying Indonesian food🤣😂
Indo selalu menang sih hahahah tapi emang gada lawan kalau soal makanan mah Indonesia
langsung BOOM gtu ya ekpresi nya 😂
Pasti ngomong apartment nya jd wangi
@@ugexxxmarco2687 kalau soal makanan, thailand bro rivalnya indonesia. apalagi makanan thailand tuh cocok banget dilidah orang indonesia, begitupun sebaliknya 😍😍😍😍
That Black Rice Pudding from Indonesia looks and probably taste good! I love crunchy and chewy foods
I would love to see more foods that kids love around the world!
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Hi beryl! you can mix 3 parts of cassava flour and 1 part tapioca flour. in brazil we use a different flour and I suppose you will not be able to find outside of brazil. it's polvilho azedo. it's a type of cassava flour that got something of "bad" in a process very simmilar with the aging process of soft cheeses.
also, I think a better recipe for brazilian comfort food that not many people come to know it's vaca atolada (which translates to 'mired cow', as if a cow got stuck in mud). It's a stew with cow's ribs and cassava. cooked over the stove for hours. it's absolutelly fantastic.
the "something bad" in the polvilho azedo (azedo meaning sour) is fermentation! 😁
and Beryl, you seemed worried that Brazilians would judge the way you made the pão de queijo but be very assured that it is super hard to make them, and I would NEVER make them from scratch. every grocery store sells them pre-baked and frozen, so we just heat them up in the oven
MDS SIM! um caldinho de vaca atolada é mt confort food
@@gegarcia sim! esqueci a palavra uahuahuha
I have tried seriously milion types of flour outside of Brazil to make pão de queijo and conclusions its sad-there is no flour as in Brazil. Unfortunately pão de queijo will never be as good as made there. However sometimes you can find ready mix from Yoki outside Brazil. Using this you can get the closest to pão de queijos from Brazil i guess.
Oh, I'm Brazilian and I too love vaca atolada, but to me, the quintessential Brazilian comfort food will be always "bolinho de chuva". It's literally in the name: they're perfect to eat on a rainy day, under the blankets, with the whole family together. Bolinho de chuva, for sure!
I'm Aussie and I have never seen anyone use vegemite and ham together. We learn something new every day.
Also, never ceded. Love to see the acknowledgement for country.❤
The pickle one interests me! Never thought to do it, not sure about it with Mayo though 😂
Yeah, it's the last thing i would make as a comfort dish. It's hard because Australia like the US and UK are very multicultural so we technically have more than one go to for comfort food. I'm a half English, half Hungarian Australian and my comfort go to foods are a mix between scones, hot soups, home made potato noodles in spice and spicy porkchops.
Never touch Vegemite due to being an ex baker and smelling of yeast every single day (it never washed off - Vegemite reminds me of that and it's really gross)
i have but it was cheesymite with ham scrolls, really tasty
I'm from Indonesia and I watched your vlog a lot. in every Indonesian food that you make and taste, you will always give more value to Indonesian cuisine. Many Indonesian foods have unique aromas, unique flavors and unique spices. Many are not familiar with Indonesian cuisine. Hopefully, with the review of Indonesian cuisine, many people who have never tasted the delicacy of Indonesian cuisine will try Indonesian cuisine. Also try KELEPON (Indonesian cake made with rice flour and pandan leaves) or SATE AYAM (grilled chicken with peanut sauce). thank you
I love Asian food, I'll definitely try some recipes if I have the ingredients
YES! As an Indonesian, I'm so happy you enjoyed Bubur Ketan Hitam. It's sooo yummy!!!
If you're an Italian kid it's usually their first introduction to pasta. It was for me and I still love it!!!!! ❤️
Hi there.....How are you doing, Hope you're fine and staying safe?
100% agree. Whether you use chicken stock or just pastina with butter & cheese, at 62 years old, it’s still my comfort dish.
Rosemarie Fiorentino ........right???!!! I think I have some pastina and I'm going to make some today. I also love fresh peas with ricotta cheese and ditalini.
Pastina remembers me having flu has a child.
Speaking of hugs in a bowl…Beryl, You are like a hug for all of us.
Thanks for the recipes, the ideas and always for the laughter and smiles you share.
@Rizkova YUP, I'm her lucky mom and one of her biggest fans
Couldn’t agree more mom! ❤️
My Italian great-grandma used to make that pastina soup for my sister and I when we were little :) she put ricotta in it which made it really creamy and delicious
Ricotta does make things deliciously creamy in pasta my kids love a Mac n cheese with ricotta
My Italian grandmother makes it too!
My best friend's mother (Italian descent) cooked Pastene with milk and topped with butter and salt.
It's so touching to see people talk about their comfort food.
Pastina is one of my favourites..expecially during winter But it needs more broth in my opinion..that's too much pasta for that little broth My mom has pastina at least twice a week lol it reminds me of her every time I have it
🥰🧡
Yes that's what I thought, minestrina needs more broth, it should look like a soup
yes exactly, i use very little pasta for one dish, only about 2 spoons (uncooked) per person
A me piace meno acquosa, meno brodo, molto formaggio e molta pasta...ognugno la preferisce come vuole alla fine🙃
Have never seen this pasta
@@lisafaltersack5535 Seems to me like, that u speak german...auch in Deutschland/Österreich/Schweiz sollte es diese geben so circa😂
Can we please talk about how cute beryl’s kitty 🐱 shirt and earrings are ❤️🥰
I actually never eat or never found any Bubur Ketan Hitam in Indonesia, who adds almonds on top of it
But i think it might be a nice addition, so i'm gonna do it anyway next time
Thanks for inspiration
We call that bubur pulut hitam in Malaysia. I'm definitely be making this and sprinkle some almonds and sesame seeds on top. 😍
It has to do with the availability of almonds in Indonesia, i suppose. It's hard to find almonds in the common local market here
I Think using Chasew nut (Kacang Mete) definitely going to work well too.... Since Almond is expensive
@@ShalahudinAlAyubiZLA yes, Kacang Mede or Kacang Kenari.
@@ShalahudinAlAyubiZLA lol yeah. I cant buy bubur ketan hitam with 5000 rupiah if they sell it with almonds wkwk
In my native German, I like to call comfort food "Heimwehessen" (homesickness food). Whenever I'm eating a dish I know from my childhood home, I'm getting terribly homesick, because I remember that mom can cook these dishes so much better than anyone on this planet.
German food is tasty
Mother's cooking work same for everyone no matter where you are from. It's magic ❤️
Cheese Macaroni remind me of an immensely satisfying food I love to bits called "Kässpätzle" (from the Swabian part of Southern Germany), no Bechamel Sauce though. It's self made noodle dough that is worked through a piece of metal with holes straight into simmering water. These "droplets" come in layers with savory cheese and baked in the oven. Eaten with fried onions it is my top comfort food.
@@veronicasaalfrank4494 one of my favorites as well, it's so delicious!
@@veronicasaalfrank4494 i’m italian and i fell in love with spätzle, especially spinach ones with cream and speck or bacon, i even bought that metal tool to make them at home. So delicious!!
We eat "jaffles" in Germany too. As a kid I really liked them with banana slices and Nutella. :)
In the Netherlands as well!
Our classic is cheese and ham with ketchup on the side :)
@@Rianna93 On the savory side I used to eat cheese with tomato. :)
Yes, I always put salami, cheese and ketchup inside - tastes a bit like pizza. I find it very important that the iron separates the toast in the middle so you get triangles. A lot of them only leave an indentation...
I was really surprised it's not an American thing, because I know it under the Name of Sandwich-maker I always thought it's from the USA
When I heard her say pastina it nearly brought a tear to my eye. My family is Italian, and as a lil kid there was nothing better than a warm bowl pastina on winter mornings and afternoons at grandmas house. Will always have a special spot in any Italians heart 🤍
Beryl should do eating seafood recipes from around the world
ooh yes!! that'd be super cool
Gross! Lol this is such a good example of how people differ. My kids love seafood I and my wife can’t stand it with minor exceptions. I love fried clam strips and calamari. Don’t like much else. Oh well if we all liked the same thing life would be boring.
Cookbook, Beryl. I need these recipes! Second, you should do a rice pudding and a mac and cheese video. Both have SO many versions. Third, your channel has taught me so much! I thought of myself as a foodie, and relatively knowledgeable, but the thing I've learned most from your channel is how little I know, and how much fun is waiting for me. So, huge thanks!
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I'm watching this 9 hours later and now is 6 in the morning and I'm ready to have my Bubur Ketan Hitam. You really inspire my breakfast idea. Thanks for the documentary.
thank you so much for trying bubur ketan hitam, i really flattered as an Indonesian by your reaction!🥰
Fun fact, in Italy "pastina" is the generic name for all the pasta that match with broth or soup. We have grattini, stelline, risini ecc..
In Germany there is this thing called “Nudelauflauf” which translates to noodle-casserole. It also has cheese but inside it is often made with some tomato sauce or some vegetables (like zucchini or broccoli) . The ingredients can vary a lot but if the dish contains noodles and was baked it still is called Nudelauflauf ☺️
And very often cheese on top of it.
My Grandmama always made it with ham, cherry tomatoes and onions, with gouda all over the top. I never knew if that was traditional or if she adapted it from back home, but either way it's supremely satisfying. Thank you for reminding me of it!
She'd always get so excited if she could find creme fraiche at our tiny Texas grocery because it meant she could make "real" nudelauflauf. Guess I'll have to find me some and make it for her.
Nudelauflauf ist so lecker 💞
In Switzerland, there is a dish called "Alpen Makrönli" which you could kinda compare to Mac and Cheese. It's made with macaroni, potato cubes, cooked onion, sometimes bacon, and of course cheese! It's so delicious!
And sometimes they add apple sauce, blew my mind when I tried it.
That sounds SO good
It's actually called "Älplermagronen" and not "Alpen Makrönli", never heard of that one
Yeah, it‘s called „Älplermagronen“ (alpine herdsman pasta). „Makrönli“ are kind of cookies 😁 Älplermagronen are really a comfort food in Switzerland. The cheese, onions, bacon, potatoes and cream make the dish very flavourful. It warms you from the inside on a cold, snowy or foggy day.
That sounds amazing
Pastina is like the quintessence of "food you eat when you're sick" in italy, we also eat it during cold winter evenings, it really reminds me of not so pleasant times but the dish itself is good
È tipo la cosa più buona del mondo quando è freddo e vuoi qualcosa che ti scaldi
@@fagiolinoceleste3008 vero vero, soprattutto con il brodino buonino buonino fatto in casa
A me fa proprio schifo, ci sono cose migliori: polpette al sugo, pasta e patate, fave e cicorie, minestrone, pasta e fagioli, riso e lenticchie... O almeno fatti qualcosa in bianco e un té al limone, la pastina è cibo per bimbi.
@@karenhough806 sono gusti, a me la preparava mia nonna quando ero piccola, ed era buonissima, e per me è buonissima anche adesso,ovviamente è una cosa semplice,ci sta che a te non piaccia
Fagiolino Celeste concordo😊 credo che la cosa che mi da un pochino di fastidio è quanto viene enfatizzata in America la pastina come un cibo super tradizionale di conforto per gli italiani, quando invece secondo me non è così. Cioè a sto punto quando cerchi pastina su UA-cam ti escono tutte ricette americane, pure le ragazze nel video sono americane. Tutte le ricette popolari in Italia le fanno sembrare delle rarità assurde e le rovinano pure.
One of my memories of my grandpa growing up was him making us jaffles with canned spaghetti and slices of cheese. He had immigrated to Australia before my parents did (they came a few years after) so he definitely tried his best to ensure we had Aussie foods growing up, since my parents were still very new to the country.
For bubur ketan hitam, I usually have it with ice then top it with torn bread loaf. It was amazing! In here there are a lot of people enjoyed it with mung beans too.
Good job! Another great videos!
I’m from Canada and my favourite comfort food is homemade chicken noodle soup or a grilled cheese sandwich with tomato soup.
Grilled cheese with tomato soup! I was going to say that, too!
Fellow Canadian chiming in with a hot take. Don’t tell the food police but I prefer grilled cheese with chicken noodle soup 👀
@@McFleurystorm you are under arrest 😤
Beryl!
Can you talk more about your struggles with food and your relationship with food? It felt kind of comforting to know that you came out of it with a healthy mindset. I’d love to know a bit more if you’re willing to share ❤️
same!
Same
Same 🙂
This was really wholesome! Maybe you had all those "accidents" because the dishes were going to be comforting and it would be all right at the end, so they actually worked!
I’m from the uk and it makes me so happy that Australians know how amazing those toastie makers are 🥰
I think it comes from the uk for us, I know in south asia where my parents grew up they have them as well. Its so well known I grew up with one my whole life in Australia
My whole childhood my nonna would make us pastina when we were sick.
About the "pastina", at my home is "minestrina" (little soup) and my mum's hack is putting in the broth with the pasta also the Parmigiano rinds(you have to remove the waxed external part before).
They a bit with the heat and it's delicious 🤤
Omg this is a great way to start off my Thursday morning, especially since it's my second day of school! Happy to see comfort foods again; thanks Beryl! ☺️
Hope school goes great for you
I also agree, a definite stress reliever from packing and cleaning. Good luck with school~!
I love curry leaves and am so lucky that at my work we have a curry leaf tree. The smell is amazing. Have you ever tried frying curry leaves to go as a crispy topping on top of some curry (and rice) dishes? I wish I could remember the curry recipe that originally instructed me to do this, (pretty sure it was a chicken curry) but now I do it for a lot of south Asian dishes I make.
Curry leaf added to the batter for frying fish , cauliflower or chicken is also delicious , just watch out for the splatter
@@Potato-v1t Thanks for the tip. I will definitely try this out! (Maybe in my air fryer so I avoid the splatter.)
I am a fans of cold black rice pudding. Some serve it warm, but I love it with Ice cubes. It's so refreshing when the weather is hot/humid. Warm black rice pudding works with rainy days.
The porridge in Indonesian is called "bubur", and the coconut milk is "kuah santan". Just put it here in case someone missed to correct it (and I'm just too lazy to scroll the comments)
The Jaffle reminded me of the toast sandwiches we make in Indian homes! In our household, we just use up leftover 'sabji' (sauteed vegetable side dishes) with some cheese, Mint chutney & chat masala and have with ketchup as an evening snack. Mom was always happy because NO LEFTOVERS & she didnt have to cook anything from scratch to feed her always-hungry kids lol
This sounds incredible
Something about soup and rice is like a grandmother's hug! I want to try the rasam. It looks so good.
It's nice to hear you want to try Rasam, but try not to follow the recipe to the T, cause most Indian flavours are not liked by people outside and most Indian dishes have much more spices and spiciness which you may not like, so always change the recipe to your likings..
Hi Beryl! I'm brazillian, and came here to help you with the pão de queijo, kkkk. For me, that's not such a comforting food, as is a snack, but I undertand that many brazilians do love it, and feel at home eating it.
Anyway, I think your recipe wasn't quite the right one. Usually, we first put a hot boiling mixture of water, oil, milk and salt on the cassava flour (usually we use Polvilho Doce, that is a kind of cassava flour, here I think you've must've used the Polvilho Azedo kind, that doesn't work as well), mix it with a wood spoon, and then put the eggs and cheese.
It's a very sticky texture, and you mix it with a wood spoon 'cause it's heavy (when my grandma makes it, I have to hold the pot, while she mix it, so it doesn't fly away kkkkkk), and portion it using regular spoons, or just soaking your hands in oil, so it won't stick it, and then you form the little balls.
Also, maybe you let it in the oven for a little extra time. It's supposed to be golden, not so dark as yours. I holp this tips will help you, and make wanna try it again, sice it's so delicious - specilally with black coffee!
Here's a good recipe you can translate it to use: www.tudogostoso.com.br/receita/39159-pao-de-queijo-tradicional.html
=) love your videos!
I’m from Minas Gerais, that’s the exactly e perfect recipe we used to make here!
Po o dia que vc estiver longe do Brasil e não puder comer ai vc vai que é baita comfort food
Now that you've bought a 'jaffle', you can re-record your "Trying Your Toast Recipes". In Indonesia, we also grill our toast with this sandwich toaster. It elevate the taste by a whole level.
Really? I'm so amazed because I live in Hungary and we also use that toaster! I didn't know it was not a worldwide thing and I don't know how it came to Eastern Europe when it is common in Australia and Indonesia but we definitely love it too!
I'm Portuguese, my partner is Brazilian from Minas Gerais where cheese bread is originally from. He said they usually go with the pre-made mix, and all you need to do is mix egg with it. You can always try to get a bag of Polvilho Doce and follow the instructions on the bag or a pre-made Pão de Queijo batter mix, that way you can get a reference of what it should look and taste like, and make your own changes as you go! ☺️
Making random combinations with the sandwich maker is so fun. I haven't used one since I was a kid, my friends and I used to make "pizza" pockets and "apple pies" , just squishy white bread with random toppings, but we felt like we were cooking.
I'm from New Zealand and mac and cheese is definitely a comfort food here too, but I would add onion and bacon (sometimes button mushrooms too) - I fry these off together and stir into the pasta before adding the cheese sauce
My mouth was drooling as you were eating that rice pudding. 🤤. Also, pastina is a staple in my Italian household. We feed it to our children as babies (once they are ready to eat solids, of course) and usually add it to soups in the winter or just as an easy meal at any time. Great video!
beryl watching you eat the bubur ketan hitam was so delightful!! i'm so glad you love it-- it's also one of my fav comfort foods!!
Also another Italian pastina is with formaggino or the laughing cow creamy cheese wedges! You make it the same way, just drop a wedge in there! Yum!
I don't know about other Indians, but when I make mac and cheese, I would add in ingredients like onion, garlic, ginger, carrot, beans, bell papers if available and a lot of chill as I love spice very much. Great video btw. 👍👍💜
It's become more common here in the US to mix other things into mac and cheese to jazz it up, such as hot peppers.
yessss tomato onion garam masala chili powder bell pepper etc. so good omg ;_;
Then it's pasta kookie
Beryl, pro tip:
Some people here in Indonesia (and perhaps from other SEAsian countries) put vanilla ice cream in the black glutinous rice porridge as a substitute to the coconut milk. You should try it!
☺️☺️☺️
We don’t change mac and cheese much in Australia. We do use what we call “tasty” cheese which is like a medium strength cheddar with a good amount of bite. Still often use mozzarella too, but I’ve known people to leave it out. Parmesan is even less common, just because of cost. I don’t know how common it is, but in my house we also put broccoli in it.
I love it! Here in the southern U.S. I cook it with as many cheeses as we have on hand. I love cheese and broccoli combo, so I bet my kids will love that too.
I also love hearing how other folks around the world eat foods. Thank you for sharing 💕✨
I've been known to put an entire bag of California Mix (frozen broccoli, cauliflower, and carrots) into one pan of Kraft Mac n Cheese.
My comfort moment was watching you eat the dark rice pudding out of the same bowls my Grandmother used. I haven't seen those bowls since childhood!!! Also, I love how you describe the artwork and artist, but what about all those fabulous earrings? Where do you get those and who is making such great jewelry?
Ikrr! was gonna say the same, her earrings in each video are soo unique!
@Saral Mane Check the description of the video, that’s where she usually puts them!
Crazy how Beryl is almost at 400k subs now, I remember when she started this channel not even that long ago
Keep up the good work Beryl, the videos have been great lately 👍🏻
I swear beryl has the kindest, most honest smile I've seen in my entire life.
I’m in the UK and the toastie maker is a staple here too! My favourite filling is baked beans and cheese!
These recipes all looked so good :)
I'm Australian and baked beans + cheese is my fav too! :)
Leftover bolognaise and cheese 😩👌🏼
Mum used to make it with spam and OMG that is childhood in a word. Spam is still my fav toastie 😌
Baked beans... never tried that combo, definitely will.
Some Australian lads I was at uni with called them Brevilles, which made me laugh! Sort of like how hoover became a general noun and verb for vacuum/vacuuming here
In Switzerland we have Älplermagronen, our version of Mac and cheese. The additions are cubes potatoes and fried or caramelised onion for the topping. Yum!
Holy cow that sounds delicious
Just reading this made my mouth water
Always save your skins, your onions skins. Put them in the freezer. They blossom and enriching a stock, especially within the color and flavor.
I put left over coconut milk into an ice tray, freeze it and then use the cubes when you need them :)
We call Jaffles toasties in England and they're amazing- the classic is a ham cheese and mustard (with ketchup on the side) but you can put absolutely anything that you would in a normal sandwich and it'll be great
This sounds so good!
Same in the Netherlands! So good :)
Brie and Bacon with a touch of Cranberry sauce is one of my faves :)
cheese and chutney, also tinned spaghetti or bakes beans jaffles. In Aus they got called jaffles as that was the brand of the pressure toaster.
I grew up eating an Italian version of mac n’ cheese, pasta al burro. It’s simply pasta with outrageous amounts of butter and parmigiano. Easy to make and still my go to comfort food.
AMAZING video!! 😍😍😍
But as a Brazilian, who was born and raised in Minas Gerais, I must say that your pao de queijo dough is too hard… usually instead of butter we use vegetable oil and more eggs.
I do think the first version (which she hadn't recorded her reaction) was more similar to the brazilian recipe. It was very nice to have pão de queijo in the video!
Agreed. The dough looked way too stiff. And when done right, they’re sooooo good. 🥰
In the north the Minas Gerais, we use the manteiga de garrafa, try later, the flavour is perfect.
Hi there.....How are you doing, Hope you're fine and staying safe?
@Piyush Kharpate What there's a Brazilian botega in India?? Where?
Pastina reminds me of being a child and watching that really brought me back to that
My childhood favorite dessert bubur ketan hitam 🥺 i used to buy it from a vendor passing by in fornt of my house and my mom would make it every year for ramadan its so good and comforting. Its not too sweet for me who don't enjoy sweet things so its perfect.