The fact that u went about showing us the damaged poached egg makes this video that much more natural. Biggest reason why the channel is growing! P. S. - Consider doing vlogs of your shopping for ingredients. They r so diverse that taking a video of that will be an experience for many who r going to be stuck in fresh rounds of lockdowns across the globe
@@BerylShereshewsky hmm yeah I can totally see where you’re coming from with that! But you really shouldn’t feel awkward...we love what you’re creating! What about if you recruited your husband or sister to film you ?
I think that makes it way more accessible. When her saucepan doesn't balance on the gas cooker properly, but you don't have that issue yourself, she powers through and it should be encouraging to give the recipes a go.
THE TIPPING POT LIVES! BWAHAHAHAHA! Seriously, make your own recipe - maybe a riff on a cappellini al limone with capers? Hmm...I'm getting an idea and I do have some packets of Somen that I'm not quite sure how I got them...hmmm....
Lol. Exactly when I watch her ramen videos 😂😂 don't get me wrong, I love me some gooood ramen, but I often restrict myself because they're so bad for you. All good things are bad, unfortunately hahaha
I also thought I could poach eggs because I poached 3 eggs once 11 years ago and they turned out great. So I decided to host a brunch party a couple of years ago and I told everyone that I was going to poach 24 eggs. Turns out poaching eggs is nothing like riding a bicycle. We just had pancakes with Hollandaise.
@@BerylShereshewsky I like to put the egg in a tiny bowl first, spin the water and slowly drop the dish let the egg slide out. Then keep spinning the water with the egg centered to get the whites nice and wrapped around the yolk for a few seconds. I use a wooden slotted spoon to get it out after 3-4 minutes. Takes practice but it's easy once you figure out your tricks!
I'm from Egypt and this is how I cook my ramen ... 1 indomie jambo chicken flavor the 120 g 1 small onion cut into really small cubes 2 minced garlic 3 or 4 the laughing cow triangle cut into cubes Cook the ramen half way drain it, in a pan cook the onion and the garlic in some oil add a little bit of the ramen water add the cheese till become a sauce then add the seasoning put the ramen in the end let it cook and enjoy 😃 I have many recipes for ramen and this is my favorite so far
I say this after recently discovering your channel. I really appreciate how you portray different cultures and their recipes so beautifully. You respect cultures and traditions that may be foreign to you. So great job Beryl! 😊😊
Hey. I'm Yolin from South Africa. This instant noodle dish is one of my personal favourites. It doesn't have a name. It's made with: -Maggie instant noodle(just the noodles, not the seasoning) - one teaspoon of mother in law masala - one table spoon of soy sauce - a reasonable amount of cheddar or mozzarella - quarter of an onion - quarter green pepper First you boil your noodles. While your noodles are boiling fry an onion till some of it starts browning, then add the peppers and fry it till the onions are all brown, then add the masala till you it gets fragrant. While the noodles are still hot put them in a bowl, add the onion, pepper and masala mix, the soy sauce ,and lastly the "reasonable amount" of cheese.
Beryl, I used to have a whole set of those see-through saucepans that I bought back when they first came out...when I was in college in the mid 70s! The worst problem with them is that they break!
If you really like ramen you should get a ramen pot. Gold color, has a handle on each side. Cooks ramen faster. Most Asian stores should have them (whispers the Korean one near me has them).
@@BerylShereshewsky just get the small one. If you get the larger one is is meant for 2 packs. You could also get the clay cooking pot (earthenware pot, ttubbaegi) I make a lot of jigae in them and even rice.
Or, as they call it in Minnesota, hot dish. My family has a strange hot dish made with both rice and noodles, and beef and chicken. It’s a very comforting dish.
My aunt was paranoid about MSG in the flavour packets, so when she babysat me and my siblings, she would cook us instant noodles and make her own sauce. It's super simple and addictive. Boil and drain noodles - go for al dente texture. While it boils, mix 1 and 1/2 tablespoons of oyster sauce (there's vegetarian and also abalone versions of this if you'd prefer), 1 1/2 tablespoons ketchup, a teaspoon of sesame oil and a shake of white pepper. If you want it more sour or if it's too salty add more ketchup. Mix into a paste, then dump the drained noodles in and mix well. Top with fried egg. :)
The first time I poached an egg it was magnificent! All the times since that first time my poach eggs are disastrous! I don't even try anymore. I totally understand!
I really love how you don’t take yourself too seriously. Your channel is so genuine and you’re building a real community with your viewers. I feel like I’ve learned so much about other cultures thanks to you and your contributors! Thank you for making such a great channel!
So was it a good idea to watch this vid while having dinner? No! Because I regretted not having instant noodles instead :( However, I am already planning on making the tuna casserole noodles tomorrow, so not too sad :’) Thanks for eating ramen three times to provide the quality content, we love it!
First your poached egg was perfect, you just needed a slotted spoon to scoop and drain! Second CONGRATS on 100K, surprised it hasn't happened faster! Lastly, when my daughters were young I kept a Tupperware in the fridge and put any bits of leftover veggies in it. At least twice a week I made "ramen scramble" putting all leftover veggies, diced bits of leftover protein or a scrambled egg and Ramen noodles for lunch! It was the girls favorite lunch! I must admit to only using half of seasoning packet to minimize sodium. I love enjoy seeing some of your own concoctions! TYVM for sharing your peaceful smiling space with us!
Junji Ito!? Yesss. Hidden, spooky depths there, Beryl! Also I recently made Maggi pizza that was similar to the pancake but cheese topped and just amazing. Noodle pancakes is like... a cuisine itself.
My family loves it when I make "ramlette." In a cup you mix together 1/4 cup of water with smoked paprika, garlic seasoning (I've also used everything bagel seasoning mix), salt & pepper to taste. You crush up a pack of pain ramen & mix it with 5 beaten eggs, & the water/seasoning mix. Let it sit for 5 minutes. Fry in a pan on medium-low to medium heat with butter or oil like you would a frittata. I add sliced cheese on top at the end & cover it to let the cheese melt but it's still really tasty without the cheese.
Murtabak maggi, I add spring onion or celery leaf and even fried onions to mine🇲🇾 Sometime, if i have leftover spring roll wrapper, i put the mixed in it & deep fried it 👌
@@SimplyStuart94 not all of our dish are with peanuts, and we mostly fry with palm oil. BTW do people with peanut allergies, allergic to mung beans, legumes (dhal) and soy beans? FEW TIPS: If you wanted to eat satay, just eat the meat, don't dip it in the peanut sauce Nasi Lemak - opt out the peanuts and ask the vendor if they fried the peanuts and anchovies (ikan bilis) in the same oil, if yes avoid them both Apam Balik - not for you, as it contains peanut. But you can try the coconut one if you are in Petaling Streets. Standard Muachi n dragon beard - these are also a no no except when they sell flavored ones and they didn't add peanuts. Kuih Kole Kacang - also a nono Lontong - ask them not to put kuah kacang into the lontong Soto Ayam - if they serve them with roasted peanuts, just ask them not to include it Rojak - a no no Rojak buah - this will be OK, if you said to them you don't want peanuts Roti Canai - ask for curry not dhal if you are allergic to them. Also make sure if there are no cashew nuts in dishes like briyani Other than those above, i think you should be okay
Loved the way you fancied up the Murtabak Maggi, Beryl - dollop of yogurt and sweet chilli sauce is the way to go in the absence of sweet pink onion relish (that is usually the "dipping sauce" that goes with regular Meat Murtabak).
A couple tips on poaching eggs: 1. strain the egg so that the tiny white bits fall away and the more solid white bits stay stuck to the egg. 2. You want a much bigger pot. Bigger pot= more area for the egg to swirl around=better egg! 3. Vinegar doesn't necessarily help, unless you'd like your egg to taste a little like vinegar... 4. The water should be just below boiling! Honestly, practising is everything!
I’m from Cambodia and this is a recipe that my mom shared with me! I’m not sure if other Cambodians have similar recipes, but I do know that my cousins do use this recipe, except for the cheese. - MAMA noodles (pork flavor) - One chicken egg - Green onions - Lime juice (or lemon) to taste - Additional mozzarella cheese and chilies Boil water and add the noodles. Cook for a bit and add the tastemaker, spice and oil packets (and chopped chilies). Add in the egg and chopped green onions, mix slightly to create the egg strings while maintaining the yolk in the whites. Once the eggs (yolk should be a bit runny) and noodles are cooked, add in the lime juice and mix. Plate and add mozzarella cheese if wanted.
when i was a teen my after school ramen snack consisted of making it kinda dry rather than soupy adding frozen peas and eating it with saltines. In the last few years I have really upped my ramen additions and am excited to see new ideas on your channel. My favorite currently is the spicy chicken or shrimp ramen that comes in the bowls, add peanut butter, peas, and or any other veg like carrot , corn etc that I have in the house, and red pepper flakes for more spicy. add the water and let it sit while I 'poach' an egg by putting it in a small bowl with a splash of water and microwave for a minute and 15 secs, when the ramen is ready I dump the egg still in its little water bath on top, add leftover chicken tenders, ham, spam, whatever leftover or easy type. and if I have it maybe cilantro, green onion, garlic, etc spices and toppings. When feeling particularly ambitious I make chashu and ramen eggs as a topping but thats a several day production so it doesnt happen often.
The similar with murtabak Maggi from Malaysia, Indonesian called it Midog especially from West Java. Midog => Mi (Noodle) + dog (Endog/Egg) (not🐶😂). And we use İndomie for the instant noodle.
Beryl! I just learned how to make a poached egg this week. Put it in a nonstick pan not a pot with about an 1.5 inches (enough to cover egg) let it get to a simmer. Break up the bubbles forming at the bottom, add 1 tbsp (I eyeball it), then put egg in gently. Cook for 5 min undisturbed p/u with slatted spoon and place on towel. That’s the perfect poached egg.
I'm Canadian and most of the instant noodles you show I've never seen. Except the inchoban you used in this episode. They were the fancy noodles. And we just ate them as per instructions or uncooked crunched up in the seasoning.
Beryl you are just such a carefree person who is undettered by others thoughts and opinions! Keep being your truest self no matter what who says! Much love from India!❤
Don't worry, Beryl. Poached eggs are difficult. Even people who poach eggs all the time can struggle with getting them to be beautiful. You can make a poached egg frame by cutting both ends off a well-washed tuna can. Put the frame in the simmering water (lightly grease the inside first, for extra security!). Crack the egg onto a saucer and slide into the can/frame. When it's ready, lift out the frame with tongs and use a slotted spoon to take egg out of pan. Hope this helps with the future poaching of eggs!
Im from the Netherlands and this is how I cook my noodles 1 pack of chicken noodles half a teaspoon of curry powder garlic powder to taste (I like a lot) union powder to taste 1 teaspoon of butter 1 boiled egg First I boil the noodles then I drain most of the water out, I leave a little bit of water at the bottom. Then I put in the flavor package and all the spices. When thats all combined I put in the butter and stir it up real good. I cut my boiled egg in 4 pieces and put it on top. Enjoy!
Hi this is sam. I have a instant noodle recipe. This is made from maggi noodles.( Spicy ones 🤤🥵) First u boil the water add the seasoning packet with onions and bell pepper, peri peri mix, and butter, and then add the noodles immediately. Then let it boil and when it's almost done add a decent amount of cheese and chilli flakes. U can have it with thums up😚 This is simple but yet amazing u should definitely try it ... please try it 😊😊
We love that brand of Ramen called Sapporo Ichiban. Here in Hawaii, we boil the egg in the same water that the Ramen is cooking in. About the time the Ramen is ready, the egg should be ready as well. Stirring your egg excessively causes it to break up. So I just let the eggs sit after I’ve stirred the Ramen. Works great for me. We usually cook some kind of breakfast meat, like spam, and diced green onions in the same boiling water. Tater tots are a brilliant idea! I got to try that sometime. Thank you.
As a Malaysian, I'm gonna have to be honest I've never tried the Murtabak Maggi 😅 definitely gonna try it later since I already have all the ingredients at home... anyway, glad you liked it
My favourite instant noodles are the Nongshim Kimchi noodles. Cook them with the seasoning in them and add a slice of cheese and drizzle of toasted sesame oil. Delicious!
I was a breakfast cook at a country club- think LOTS of poached eggs for Eggs Benedict- our rule of thumb was to poach two eggs for every one you actually needed- because one of them will go kablooey......not always true, but often enough. Also, the ramen pancake makes a great base for many Asian dishes instead of rice- been doing it for years. You can just pan-fry the cooked noodles without any extras if you want.
Always remember to water your wooden board before cutting stuff like onions. I made a strawberry pie once that completely tasted like onions, because of the wooden board I have used. You are surely a 1000% better cook than I am, but just in case you didn't know. Btw love the way you say Maggi, it's completely wrong, but sounds so nice :-D
Hi, I've always wondered about this dish my dad used to make for us when we were growing up. He always called it, "Grandpa style soup" because his dad made it for him. He grew up very poor so food was scarce, but one of the things they could afford was Campbell's soups and egg noodles. It's Two cans of Chicken noodle, one can of cream of mushroom, one can of cream of chicken, and one can of chicken and stars. You add two cans of water, pouring the water between all of the cans (Because every bit counts!) and then adding it to the soup. if it's still too gloopy and thick, we add more water until it has a creamy soup consistency. My dad loved black pepper and always put a generous amount in while cooking. In a separate pot, you boil the egg noodles until cooked and then add them into the soup. Once it's hot, it's ready! My siblings and I make this maybe once a year when the thoughts of childhood come creeping back. My dad become very political in recent years and we don't speak anymore, but I think our family recipes have a way to heal wounds and remember the good parts of our stories.
The second one is similar to our Italian dish called frittata di pasta which is usually made to not waste the pasta left from the day before. I really suggest it cause it’s one of the best things in the world 🤤
I love those extra large packs of Asian noodles. Make it soupy like a broth with added sliced mushrooms, bean sprouts, silken tofu chunks and a dash of soy sauce and hot oil. Yum!
Next video poached eggs around the world so Beryl can prove herself. We believe in you. Everyone messes up occasionally. Try doing in more shallow water and it is easier to spoon out.
This is my favourite way of eating instant noodles. I'm from Singapore Most important step! Make shallots/garlic oil. 1 Myojo abalone noodles Cook in low sodium chicken stock Add in any toppings. Typically, I add shrimp, meat and bak choy vegetables. Before the noodles cook fully, crack an egg into it Spoon in the shallots/garlic and oil into the noodles Enjoy!!!
Boil raman and drain. Top with 2tbsp butter and 3/4 the season packet. Add 2 soft-boiled eggs. Quick and dirty delicious side dish...or main meal...or snack.
Could you do a vlog on veggie/fish/seafood casseroles? While I have a good repertoire of casserole dishes, it'd be nice for new ideas. p.s. I live off casserole/one-pot dishes. My sink is small, so I *really* have to keep the dish count low (I'm not the type to wash dishes every single day).
Northern Irish here, a very classic instant noodle dish is an instant noodle sandwich, use any flavour of any brand of noodles, cook according to packet instructions, place onto what would be called a northern Irish/Belfast bap, add a slice of processed cheese, in Northern Ireland, it would be galtee, but, Kraft singles are a close second and top it with the other half of the bap (I also add a few dabs of sriracha but, that’s just me👀)
Murtabak Maggi recipe APPROVED!!! Lots of love from Malaysia. If you can get Curry flavoured Maggi from here, it will be a little bit spicy and salty and I can guarantee you, you don't need chicken bouillon for it.
My fav ramen recipe is: Indomie mie goreng Kecap manis (sweet soy sauce) Your fav sambal/hot sauce (mine is Indonesian sambal belibis) Sesame oil Scrambled eggs Chinese meat balls Fried shallots Directions: 1. Once you started heating the water, put a couple of meatballs in. When the water boils put in the noodles and cook according to the package. 2. Drain the noodles and meatballs, mix the packaged seasoning. Add some kecap manis, sambal, and sesame oil (a lot of sesame oil for me because I love the taste and aroma). 3. Top it with the scrambled eggs and fried shallots for extra crunch!
I had the oddest noodle dish when I visited South Korea. I suppose it is a culturally acquired taste. Cooked buckwheat noodles in an ice cubed filled cold slightly tomato flavored broth with canned tuna fish chunks. Needless to say..... I ended up placing it aside and then ordering Biminbap. 😂
The more I see these ramen recipes, the more I think that I'm not completely wrong with the way I cook ramen, even though I seem to have a different way of doing that I learned from a Thai roommate nearly 40 years ago (yeah, I'm old; deal with it) and it's still my favorite way to enjoy ramen. She taught me that the first thing you do is throw away the seasoning packet because it's bad for you. Then you cook the ramen with a small amount of water (do not want it to be soupy at the end) with lots of chopped celery including a lot of celery leaves (they are so peppery and good!) and a few cloves of chopped garlic. To serve, pour cider vinegar over the noodles and top with a generous pat of butter. Probably this method was just a quirk of my roommate's and not necessarily a national choice but it is really so good.
ok to be totally honest I don't read a ton of manga I read graphic novels and i'm now sliding over to manga haha I think its the natural progression. i started the master keaton series by urasawa and 'The Drops of God' which is all about wine and was super cool cause I actually learned a lot but I thinkkk I am now getting into horror manga hahah with Kazuo Umezu and Kengo Hanazawa
@@BerylShereshewsky will definitely check that out. Im reading Sweet home by Kim Carnby. And yes graphic novels will let you ease through. Thanks for entertaining is this Pandemic by the way and Happy New Year to you and your husband and ofcourse your Dog. 😊
One of most delicious and fun recipe of my instant noodles is when i and my roommate were used to live in a hostel. We call it AACHARI MAGGI. What we used to do is boil some water and a teaspoon of cooking oil so that noodles won't get sticked together. Then add the tastemaker(from the packet) and some of your own spices like red chilli powder and salt. Then add some chooped onions and tomatos and 1-2 pieces of Aam ka Achaar(essentially) mix them up nicely and then add noodles. Cook them all together so that all the flavours are soaked by the noodles and TaDaaaa you're done. Serve it with red tomato sauce(optional). This reminds me of my days in the hostel when we used to got really hungry and all we had was Maggi!! That is super delicious, trust me.😌😊
Hi! I have an addition to your instant noodles series. This one is from Korea and is called "The Mark Meal". It uses common ingredients from Korean convenience stores. (And I saw someone had commented about The Idol Sandwich/Inkigayo Sandwich which is also a convenience store food). The Mark meal uses Spaghetti Ramen, Insta Tteokbokki, a sausage and a mozzarella cheese stick. It's really good. It's sweet, spicy, savory and salty all at the same time :)
Let me help with the poached egg. 1. Forget what they say about swirling the water. That doesn’t work. 2. Add a capful of white vinegar to the water. This helps the eggs albumen to coalesce. 3. After the water has come to the boil, put the heat on very low so it is just simmering. Do not have it at a rolling boil. 4. Use very fresh eggs at room temperature. Older eggs lose their shape quicker. 5. After you drop the egg in, you may need to gently release it from the bottom of the pan after it’s coalesced, a minute or so.
beryl ok its cool that you have a see through pot, but you know what is more amazing that you can balance this pot........woww....btw love watching your videos
The fact that u went about showing us the damaged poached egg makes this video that much more natural. Biggest reason why the channel is growing!
P. S. - Consider doing vlogs of your shopping for ingredients. They r so diverse that taking a video of that will be an experience for many who r going to be stuck in fresh rounds of lockdowns across the globe
I was thinking to but I'm so shy to be out with a cameraaaaa ahhhh
@@BerylShereshewsky Having done so many 'around the world' !
Factsssss
@@BerylShereshewsky hmm yeah I can totally see where you’re coming from with that! But you really shouldn’t feel awkward...we love what you’re creating! What about if you recruited your husband or sister to film you ?
This is a great idea,!
Your cooking is not perfect but that’s what makes it so wonderful
I think that makes it way more accessible. When her saucepan doesn't balance on the gas cooker properly, but you don't have that issue yourself, she powers through and it should be encouraging to give the recipes a go.
Yes!!! It's so real and relatable 💖😩
THE TIPPING POT LIVES! BWAHAHAHAHA!
Seriously, make your own recipe - maybe a riff on a cappellini al limone with capers? Hmm...I'm getting an idea and I do have some packets of Somen that I'm not quite sure how I got them...hmmm....
Beryls sodium levels : stonks📈
Lol. Exactly when I watch her ramen videos 😂😂 don't get me wrong, I love me some gooood ramen, but I often restrict myself because they're so bad for you. All good things are bad, unfortunately hahaha
@@Erina88888 everything is good in limited amounts :)
@@kathanshah8305 exactly that's why I really try my best to not eat so much ramen hahaha
I llinit my ramen Intake now. When I was younger I would eat instant noodles everyday
Alternative video is Beryl eating a himalayan rock salt lamp.
Whoever gave the murtabak maggi recipe to Beryl: you're a star 🌟 terbaaikkkkk
I've been hoping that she would make this for some time now.
Couldn't agree more hahahaha
Finally videos abt my country Hehe
ur username tho :3
Ok i wanna make this is there anything i could do to spice it up but not meat im going to chuck the meat
I also thought I could poach eggs because I poached 3 eggs once 11 years ago and they turned out great. So I decided to host a brunch party a couple of years ago and I told everyone that I was going to poach 24 eggs. Turns out poaching eggs is nothing like riding a bicycle. We just had pancakes with Hollandaise.
hahahah omg this is also my truth :)
I feel so lucky to have a husband who is super talented at cooking eggs any possible way.
Probably is the egg problem, not fresh to stay together.
@@BerylShereshewsky I like to put the egg in a tiny bowl first, spin the water and slowly drop the dish let the egg slide out. Then keep spinning the water with the egg centered to get the whites nice and wrapped around the yolk for a few seconds. I use a wooden slotted spoon to get it out after 3-4 minutes. Takes practice but it's easy once you figure out your tricks!
I'm from Egypt and this is how I cook my ramen ...
1 indomie jambo chicken flavor the 120 g
1 small onion cut into really small cubes
2 minced garlic
3 or 4 the laughing cow triangle cut into cubes
Cook the ramen half way drain it, in a pan cook the onion and the garlic in some oil add a little bit of the ramen water add the cheese till become a sauce then add the seasoning put the ramen in the end let it cook and enjoy 😃
I have many recipes for ramen and this is my favorite so far
Omg I do this 😂 so good
Ay, Indomie gang. We boutta rule the whole world with that
Please share more ramen recipes, pretty please?
Screen shot. Thanks for sharing 😁
Definitely going to try that!!!
I say this after recently discovering your channel. I really appreciate how you portray different cultures and their recipes so beautifully. You respect cultures and traditions that may be foreign to you. So great job Beryl! 😊😊
Hey. I'm Yolin from South Africa. This instant noodle dish is one of my personal favourites. It doesn't have a name.
It's made with:
-Maggie instant noodle(just the noodles, not the seasoning)
- one teaspoon of mother in law masala
- one table spoon of soy sauce
- a reasonable amount of cheddar or mozzarella
- quarter of an onion
- quarter green pepper
First you boil your noodles. While your noodles are boiling fry an onion till some of it starts browning, then add the peppers and fry it till the onions are all brown, then add the masala till you it gets fragrant. While the noodles are still hot put them in a bowl, add the onion, pepper and masala mix, the soy sauce ,and lastly the "reasonable amount" of cheese.
Love the name 'mother in law masala'. Thank you for sharing your recipe
Oh my god!!! She reads manga and on top of that, she likes junji ito!!!! Now I love her even more!!!!
P.S. I already love her sooooo muchTwT
Oh I love Junji Ito
Wooooo Malaysia!! We exist!!! :D
(No but srsly I'm so happy to feel seen I could cry)
Dia ada masak nasik lemak dlm ep breakfast. Dia suka gila even sambal kaler kuning2 oren2 😂
Look at this it's a glass! You can see through it😂
lol
Beryl, I used to have a whole set of those see-through saucepans that I bought back when they first came out...when I was in college in the mid 70s! The worst problem with them is that they break!
@@BerylShereshewsky wow. I grew up I the 90’s and pretty much my family had a set of those but they were heavy.
other asians: noodles
other asians: rice
other asians: bread
filipinos: noodles with rice/bread
I think filipinos would get along with koreans haha - they add rice balls to their noodles too
Indonesian mix noodles and rice aaaall the time too
@@s0shite last time i checked, the filipinos had cancelled korea
@@sriyasodharmma4021 Nah. Not all. Stop generalizing.
İndonesian too... Wkwkwk... Noodle+Rice
If you really like ramen you should get a ramen pot. Gold color, has a handle on each side. Cooks ramen faster. Most Asian stores should have them (whispers the Korean one near me has them).
ummmmm wwwwhhhhhaaaaattt im going.
@@BerylShereshewsky just get the small one. If you get the larger one is is meant for 2 packs. You could also get the clay cooking pot (earthenware pot, ttubbaegi) I make a lot of jigae in them and even rice.
Waaaait, waait, There is ramen pots ???
@@jerpanils8875 Asian secret? Lol
@@simplybeingelle I love ramen, I needz me a pot!
I’m sensing a casserole series coming on.
Or, as they call it in Minnesota, hot dish. My family has a strange hot dish made with both rice and noodles, and beef and chicken. It’s a very comforting dish.
Oh yes! Growing up in the south I was raised on Spam casserole. It sounds scary but it’s so good and a treasured family dish. :)
@@taraoakes6674 I like that. It’s gets straight to the point.
@@montinehumphries721 I grew up eating spam too! It has such a distinctive taste.
@@taraoakes6674 Here in Finland we call them laatiko, which translates to box.
When you Poaching egg do a tablespoon of vinegar in the water before you swirl it and drop it . This helps a lot !! :)
I missed these. Ramen is one of the only things we can get while in lockdown 😢
Also a Junji Ito fan??? More stuff to love from Beryl.
My aunt was paranoid about MSG in the flavour packets, so when she babysat me and my siblings, she would cook us instant noodles and make her own sauce. It's super simple and addictive. Boil and drain noodles - go for al dente texture. While it boils, mix 1 and 1/2 tablespoons of oyster sauce (there's vegetarian and also abalone versions of this if you'd prefer), 1 1/2 tablespoons ketchup, a teaspoon of sesame oil and a shake of white pepper. If you want it more sour or if it's too salty add more ketchup. Mix into a paste, then dump the drained noodles in and mix well. Top with fried egg. :)
The first time I poached an egg it was magnificent! All the times since that first time my poach eggs are disastrous! I don't even try anymore. I totally understand!
I finally gave in and bought a little poached egg pan. Lol
I use a microwave egg poacher. It still takes practice. I never remember the timing/power, so I get a slurpy mess or an eggsplosion(pun intented).
I really love how you don’t take yourself too seriously. Your channel is so genuine and you’re building a real community with your viewers. I feel like I’ve learned so much about other cultures thanks to you and your contributors! Thank you for making such a great channel!
So was it a good idea to watch this vid while having dinner? No! Because I regretted not having instant noodles instead :(
However, I am already planning on making the tuna casserole noodles tomorrow, so not too sad :’)
Thanks for eating ramen three times to provide the quality content, we love it!
First your poached egg was perfect, you just needed a slotted spoon to scoop and drain! Second CONGRATS on 100K, surprised it hasn't happened faster! Lastly, when my daughters were young I kept a Tupperware in the fridge and put any bits of leftover veggies in it. At least twice a week I made "ramen scramble" putting all leftover veggies, diced bits of leftover protein or a scrambled egg and Ramen noodles for lunch! It was the girls favorite lunch! I must admit to only using half of seasoning packet to minimize sodium. I love enjoy seeing some of your own concoctions! TYVM for sharing your peaceful smiling space with us!
Yay a murtabak maggi! Thanks Beryl!
Your authentic energy is so infectious. I am alone in a city away from my family but your videos make me feel so warm. Love you Beryl!
Junji Ito!? Yesss.
Hidden, spooky depths there, Beryl!
Also I recently made Maggi pizza that was similar to the pancake but cheese topped and just amazing. Noodle pancakes is like... a cuisine itself.
woah woah pizza?
My family loves it when I make "ramlette." In a cup you mix together 1/4 cup of water with smoked paprika, garlic seasoning (I've also used everything bagel seasoning mix), salt & pepper to taste. You crush up a pack of pain ramen & mix it with 5 beaten eggs, & the water/seasoning mix. Let it sit for 5 minutes. Fry in a pan on medium-low to medium heat with butter or oil like you would a frittata. I add sliced cheese on top at the end & cover it to let the cheese melt but it's still really tasty without the cheese.
Murtabak maggi, I add spring onion or celery leaf and even fried onions to mine🇲🇾
Sometime, if i have leftover spring roll wrapper, i put the mixed in it & deep fried it 👌
Malaysia represent!
I always look forward to dishes which get to the "Rajat.. u've got to try this" level... Anything below it is not worth it 😂😂
U know what beryl, Malaysia foods never disappoint everyone. You should come to here once Covid19 has settled and just be ready to gain weight 😂
How common are peanuts and tree nuts used? I am anaphylactic and have concerns as one might 😛
@@SimplyStuart94 not all of our dish are with peanuts, and we mostly fry with palm oil. BTW do people with peanut allergies, allergic to mung beans, legumes (dhal) and soy beans?
FEW TIPS:
If you wanted to eat satay, just eat the meat, don't dip it in the peanut sauce
Nasi Lemak - opt out the peanuts and ask the vendor if they fried the peanuts and anchovies (ikan bilis) in the same oil, if yes avoid them both
Apam Balik - not for you, as it contains peanut. But you can try the coconut one if you are in Petaling Streets.
Standard Muachi n dragon beard - these are also a no no except when they sell flavored ones and they didn't add peanuts.
Kuih Kole Kacang - also a nono
Lontong - ask them not to put kuah kacang into the lontong
Soto Ayam - if they serve them with roasted peanuts, just ask them not to include it
Rojak - a no no
Rojak buah - this will be OK, if you said to them you don't want peanuts
Roti Canai - ask for curry not dhal if you are allergic to them. Also make sure if there are no cashew nuts in dishes like briyani
Other than those above, i think you should be okay
what a coincidence, i was going to tell u about this martabak noodle and eggs. while actually I am eating it and watching ur video :)
Hi Beryl, we love you! Love the way you formatted your show to include the contributors. Love you! x
All the recipes are interesting, last one, would have to swap to salmon as I dislike tuna with a passion!
why do you dislike tuna lol
Thankfully they sell canned salmon👍
-Mercy(Sorry for the name confusion On my dad's phone)
@@sriyasodharmma4021 It smells like cat food to me it really turns my stomach.
You're a wholesome person.
Love watching your videos.
Loved the way you fancied up the Murtabak Maggi, Beryl - dollop of yogurt and sweet chilli sauce is the way to go in the absence of sweet pink onion relish (that is usually the "dipping sauce" that goes with regular Meat Murtabak).
A couple tips on poaching eggs: 1. strain the egg so that the tiny white bits fall away and the more solid white bits stay stuck to the egg. 2. You want a much bigger pot. Bigger pot= more area for the egg to swirl around=better egg! 3. Vinegar doesn't necessarily help, unless you'd like your egg to taste a little like vinegar... 4. The water should be just below boiling! Honestly, practising is everything!
That tuna one... omg i made something similar by mistake and it was the best! Tuna melt ramen 😭
I’m from Cambodia and this is a recipe that my mom shared with me! I’m not sure if other Cambodians have similar recipes, but I do know that my cousins do use this recipe, except for the cheese.
- MAMA noodles (pork flavor)
- One chicken egg
- Green onions
- Lime juice (or lemon) to taste
- Additional mozzarella cheese and chilies
Boil water and add the noodles. Cook for a bit and add the tastemaker, spice and oil packets (and chopped chilies). Add in the egg and chopped green onions, mix slightly to create the egg strings while maintaining the yolk in the whites. Once the eggs (yolk should be a bit runny) and noodles are cooked, add in the lime juice and mix. Plate and add mozzarella cheese if wanted.
Thank god the new pot doesn't trip over the stove
when i was a teen my after school ramen snack consisted of making it kinda dry rather than soupy adding frozen peas and eating it with saltines. In the last few years I have really upped my ramen additions and am excited to see new ideas on your channel. My favorite currently is the spicy chicken or shrimp ramen that comes in the bowls, add peanut butter, peas, and or any other veg like carrot , corn etc that I have in the house, and red pepper flakes for more spicy. add the water and let it sit while I 'poach' an egg by putting it in a small bowl with a splash of water and microwave for a minute and 15 secs, when the ramen is ready I dump the egg still in its little water bath on top, add leftover chicken tenders, ham, spam, whatever leftover or easy type. and if I have it maybe cilantro, green onion, garlic, etc spices and toppings. When feeling particularly ambitious I make chashu and ramen eggs as a topping but thats a several day production so it doesnt happen often.
The similar with murtabak Maggi from Malaysia, Indonesian called it Midog especially from West Java. Midog => Mi (Noodle) + dog (Endog/Egg) (not🐶😂). And we use İndomie for the instant noodle.
Beryl! I just learned how to make a poached egg this week. Put it in a nonstick pan not a pot with about an 1.5 inches (enough to cover egg) let it get to a simmer. Break up the bubbles forming at the bottom, add 1 tbsp (I eyeball it), then put egg in gently. Cook for 5 min undisturbed p/u with slatted spoon and place on towel. That’s the perfect poached egg.
How do I never get bored of these XD these are so entertaining!
I'm Canadian and most of the instant noodles you show I've never seen. Except the inchoban you used in this episode. They were the fancy noodles. And we just ate them as per instructions or uncooked crunched up in the seasoning.
I just watched this while eating instant noodles - Korean chapagetti style. I feel like we're so in sync, Beryl. 🤭 (just kidding, I'm just lazy)
Beryl you are just such a carefree person who is undettered by others thoughts and opinions! Keep being your truest self no matter what who says! Much love from India!❤
Hey Beryl! Next time, just crack the egg on top of your noodles and close the lid and let it steam.
Don't worry, Beryl. Poached eggs are difficult. Even people who poach eggs all the time can struggle with getting them to be beautiful. You can make a poached egg frame by cutting both ends off a well-washed tuna can. Put the frame in the simmering water (lightly grease the inside first, for extra security!). Crack the egg onto a saucer and slide into the can/frame. When it's ready, lift out the frame with tongs and use a slotted spoon to take egg out of pan. Hope this helps with the future poaching of eggs!
You know it's good whenever Beryl's eye starts twitching.
Im from the Netherlands and this is how I cook my noodles
1 pack of chicken noodles
half a teaspoon of curry powder
garlic powder to taste (I like a lot)
union powder to taste
1 teaspoon of butter
1 boiled egg
First I boil the noodles then I drain most of the water out, I leave a little bit of water at the bottom. Then I put in the flavor package and all the spices. When thats all combined I put in the butter and stir it up real good. I cut my boiled egg in 4 pieces and put it on top. Enjoy!
Beryl being dramatic😂 love it!
Hi this is sam. I have a instant noodle recipe.
This is made from maggi noodles.( Spicy ones 🤤🥵) First u boil the water add the seasoning packet with onions and bell pepper, peri peri mix, and butter, and then add the noodles immediately. Then let it boil and when it's almost done add a decent amount of cheese and chilli flakes. U can have it with thums up😚
This is simple but yet amazing u should definitely try it ... please try it 😊😊
Beryl, you are just soooo bubbly! Great way to start my Friday.
Now you have me craving instant ramen for breakfast. 😋
We love that brand of Ramen called Sapporo Ichiban. Here in Hawaii, we boil the egg in the same water that the Ramen is cooking in. About the time the Ramen is ready, the egg should be ready as well. Stirring your egg excessively causes it to break up. So I just let the eggs sit after I’ve stirred the Ramen. Works great for me. We usually cook some kind of breakfast meat, like spam, and diced green onions in the same boiling water. Tater tots are a brilliant idea! I got to try that sometime. Thank you.
I just love your noodle recipes can u try desserts next????
Oooo! Yes, yes!
Also totally never heard of tuna casserole with ramen noodles in Canada but we've got all kinds of creativity here so I'm also not surprised!
As a Malaysian, I'm gonna have to be honest I've never tried the Murtabak Maggi 😅 definitely gonna try it later since I already have all the ingredients at home... anyway, glad you liked it
Yea it's more common in Indonesia actually
Me too.. Didnt know of dis recipe
Seriuslah😂
Phew... Thank god I'm not the only katak di bawah tempurung 😬
(translation for the non-Malaysians: that's the malay version of living under a rock)
@@stephtyee3484 lmao ikr ! ...but I've heard of it before , I've seen street vendors selling it.. I just never tried it
My favourite instant noodles are the Nongshim Kimchi noodles. Cook them with the seasoning in them and add a slice of cheese and drizzle of toasted sesame oil. Delicious!
My mom had that whole set of Visions pyrex cookware back in the 80s, lol. She loved it.
I was a breakfast cook at a country club- think LOTS of poached eggs for Eggs Benedict- our rule of thumb was to poach two eggs for every one you actually needed- because one of them will go kablooey......not always true, but often enough. Also, the ramen pancake makes a great base for many Asian dishes instead of rice- been doing it for years. You can just pan-fry the cooked noodles without any extras if you want.
I LOVE this channel, the only channel I've seen that features easy and attainable recipes all around the world!
i'm early 😭, also love this series keep doing it
The way you handled the fail poached egg reminded me of Julie from the movie Julie and Julia! One of my favorite cooking movie ever!
Always remember to water your wooden board before cutting stuff like onions. I made a strawberry pie once that completely tasted like onions, because of the wooden board I have used. You are surely a 1000% better cook than I am, but just in case you didn't know. Btw love the way you say Maggi, it's completely wrong, but sounds so nice :-D
Hi, I've always wondered about this dish my dad used to make for us when we were growing up. He always called it, "Grandpa style soup" because his dad made it for him. He grew up very poor so food was scarce, but one of the things they could afford was Campbell's soups and egg noodles. It's Two cans of Chicken noodle, one can of cream of mushroom, one can of cream of chicken, and one can of chicken and stars. You add two cans of water, pouring the water between all of the cans (Because every bit counts!) and then adding it to the soup. if it's still too gloopy and thick, we add more water until it has a creamy soup consistency. My dad loved black pepper and always put a generous amount in while cooking. In a separate pot, you boil the egg noodles until cooked and then add them into the soup. Once it's hot, it's ready! My siblings and I make this maybe once a year when the thoughts of childhood come creeping back. My dad become very political in recent years and we don't speak anymore, but I think our family recipes have a way to heal wounds and remember the good parts of our stories.
Glad you like it !!❤️❤️ from malaysia 🇲🇾
We need a compilation or a recetary of your noodle recipes Beryl! Thank you for all your recipes and all the laughs.
PS: we love the fallen pot!
Whoa, also a Ito Junji fan? I'm gonna unsubscribe and subscribe again :D
The second one is similar to our Italian dish called frittata di pasta which is usually made to not waste the pasta left from the day before. I really suggest it cause it’s one of the best things in the world 🤤
as a student i live for these videos
Good job on the Murtabak Maggi! Been reading Junji Ito since I was a kid. So scary, but it also pulls you in before you know it. Just like an Uzumaki.
You need to add vinegar to your water when you poach an egg. Easiest way to poach an egg.
I love those extra large packs of Asian noodles. Make it soupy like a broth with added sliced mushrooms, bean sprouts, silken tofu chunks and a dash of soy sauce and hot oil. Yum!
Next video poached eggs around the world so Beryl can prove herself. We believe in you. Everyone messes up occasionally. Try doing in more shallow water and it is easier to spoon out.
This is my favourite way of eating instant noodles. I'm from Singapore
Most important step! Make shallots/garlic oil.
1 Myojo abalone noodles
Cook in low sodium chicken stock
Add in any toppings. Typically, I add shrimp, meat and bak choy vegetables.
Before the noodles cook fully, crack an egg into it
Spoon in the shallots/garlic and oil into the noodles
Enjoy!!!
❤️❤️❤️ it's so entertaining to watch love from Kerala india
Boil raman and drain. Top with 2tbsp butter and 3/4 the season packet. Add 2 soft-boiled eggs. Quick and dirty delicious side dish...or main meal...or snack.
Could you do a vlog on veggie/fish/seafood casseroles? While I have a good repertoire of casserole dishes, it'd be nice for new ideas.
p.s. I live off casserole/one-pot dishes. My sink is small, so I *really* have to keep the dish count low (I'm not the type to wash dishes every single day).
Northern Irish here, a very classic instant noodle dish is an instant noodle sandwich, use any flavour of any brand of noodles, cook according to packet instructions, place onto what would be called a northern Irish/Belfast bap, add a slice of processed cheese, in Northern Ireland, it would be galtee, but, Kraft singles are a close second and top it with the other half of the bap (I also add a few dabs of sriracha but, that’s just me👀)
my fave food! (one of them) - she's so close to 100k - let's get her to it!!
You should do a whole episode on casseroles! My family has a killer corned beef casserole!
Wow Beryl you’re so so close to 100k! Congratulations! You deserve it! ✨♥️❤️
Murtabak Maggi recipe APPROVED!!! Lots of love from Malaysia. If you can get Curry flavoured Maggi from here, it will be a little bit spicy and salty and I can guarantee you, you don't need chicken bouillon for it.
"im just a girl getting 3 days worth of sodium for the sake of a video"
My fav ramen recipe is:
Indomie mie goreng
Kecap manis (sweet soy sauce)
Your fav sambal/hot sauce (mine is Indonesian sambal belibis)
Sesame oil
Scrambled eggs
Chinese meat balls
Fried shallots
Directions:
1. Once you started heating the water, put a couple of meatballs in. When the water boils put in the noodles and cook according to the package.
2. Drain the noodles and meatballs, mix the packaged seasoning. Add some kecap manis, sambal, and sesame oil (a lot of sesame oil for me because I love the taste and aroma).
3. Top it with the scrambled eggs and fried shallots for extra crunch!
New year, new appliances! Yes, we love that!
Beryl I loved your cheery personality and love for food, but when you added that you were a fan of junji ito, that just takes the cake.
I had the oddest noodle dish when I visited South Korea. I suppose it is a culturally acquired taste. Cooked buckwheat noodles in an ice cubed filled cold slightly tomato flavored broth with canned tuna fish chunks. Needless to say..... I ended up placing it aside and then ordering Biminbap. 😂
I was going to guess "naengmyeon" when you said cold noodles but... Tuna? But then again I'm not Korean so I'm not sure
@@monevrar7728 I don’t remember the name of the dish. But it may have been a regional variety. I was in the city of Jeon Ju.
The more I see these ramen recipes, the more I think that I'm not completely wrong with the way I cook ramen, even though I seem to have a different way of doing that I learned from a Thai roommate nearly 40 years ago (yeah, I'm old; deal with it) and it's still my favorite way to enjoy ramen. She taught me that the first thing you do is throw away the seasoning packet because it's bad for you. Then you cook the ramen with a small amount of water (do not want it to be soupy at the end) with lots of chopped celery including a lot of celery leaves (they are so peppery and good!) and a few cloves of chopped garlic. To serve, pour cider vinegar over the noodles and top with a generous pat of butter. Probably this method was just a quirk of my roommate's and not necessarily a national choice but it is really so good.
Ohhh not only are you a FOODIE, but your'e also an OTAKU!!!!!! what is your favoraite manga Beryll? Would love to check it out. Stay Awesome!
ok to be totally honest I don't read a ton of manga I read graphic novels and i'm now sliding over to manga haha I think its the natural progression. i started the master keaton series by urasawa and 'The Drops of God' which is all about wine and was super cool cause I actually learned a lot but I thinkkk I am now getting into horror manga hahah with Kazuo Umezu and Kengo Hanazawa
@@BerylShereshewsky will definitely check that out. Im reading Sweet home by Kim Carnby. And yes graphic novels will let you ease through. Thanks for entertaining is this Pandemic by the way and Happy New Year to you and your husband and ofcourse your Dog. 😊
One of most delicious and fun recipe of my instant noodles is when i and my roommate were used to live in a hostel. We call it AACHARI MAGGI. What we used to do is boil some water and a teaspoon of cooking oil so that noodles won't get sticked together. Then add the tastemaker(from the packet) and some of your own spices like red chilli powder and salt. Then add some chooped onions and tomatos and 1-2 pieces of Aam ka Achaar(essentially) mix them up nicely and then add noodles. Cook them all together so that all the flavours are soaked by the noodles and TaDaaaa you're done. Serve it with red tomato sauce(optional). This reminds me of my days in the hostel when we used to got really hungry and all we had was Maggi!! That is super delicious, trust me.😌😊
Things I never would have expected in a Beryl video: Junji Ito.
Mad respect.
Hi! I have an addition to your instant noodles series. This one is from Korea and is called "The Mark Meal". It uses common ingredients from Korean convenience stores. (And I saw someone had commented about The Idol Sandwich/Inkigayo Sandwich which is also a convenience store food). The Mark meal uses Spaghetti Ramen, Insta Tteokbokki, a sausage and a mozzarella cheese stick. It's really good. It's sweet, spicy, savory and salty all at the same time :)
Suggestion: Try different homemade snacks around the world
Every video she tries her best.❤️
I can clearly see your love for instant noodles.
Let me help with the poached egg.
1. Forget what they say about swirling the water. That doesn’t work.
2. Add a capful of white vinegar to the water. This helps the eggs albumen to coalesce.
3. After the water has come to the boil, put the heat on very low so it is just simmering. Do not have it at a rolling boil.
4. Use very fresh eggs at room temperature. Older eggs lose their shape quicker.
5. After you drop the egg in, you may need to gently release it from the bottom of the pan after it’s coalesced, a minute or so.
Ugggh Im obsessed with your chill "Im just here to eat and have a good time" viiibe 😩💙🍜💙😌
beryl ok its cool that you have a see through pot, but you know what is more amazing that you can balance this pot........woww....btw love watching your videos
Cute plates as always!!! 😍
The little pot bowls you have are so cute.