5 Ways to Use Pineapple From 5 Countries
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- Опубліковано 8 чер 2024
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Thank you so much to Pauline, Raymond, Evan, Anacleto, and Van for sharing your dishes with us!
Artist today is Jolanda Zürcher
Website: jolandazuercher.de/
Instagram: jolanda_zue...
Spam me with your Spam recipes! (Get it?) Email with subject line “Spam [Your Country]” at berylshereshewsky@gmail.com.
Anacleto’s UA-cam channel! Check out his work: / @anacletofilho
RECIPES:
Kip Kerrie Ananas Taart: www.smulweb.nl/recepten/14516...
Pineapple Saimin: onolicioushawaii.com/saimin/
Canh Chua: www.cooking-therapy.com/canh-...
Delícia de Abacaxi: • Brazilian Frozen Pinea...
Samlor Machu Youn:
Ingredients
2 large garlic cloves, minced
3-4 Thai chili peppers
1lb boneless, skinless chicken thighs, cut into chunks
1 can pineapple chunks
3 tomatoes, cut into chunks
1 bunch fresh mint, chopped
Directions
1. Heat some oil in your pot with salt, pepper, garlic, and thai chili peppers.
2. Add the chicken thighs and sauté to seal in the moisture.
3. Add the pineapple chunks (including the juice!) and tomato chunks.
4. Add just enough water to cover 80% of the ingredients. The pineapple/tomatoes will release more water as they cook.
5. Bring to a boil. Simmer for 10 minutes, then stir in the mint at the very end. Enjoy!
CHAPTERS:
00:00 Intro
00:18 Dutch Kip Kerrie Ananas Taart
02:38 Trying Kip Kerrie Ananas Taart
03:43 Today’s artist, Jolanda Zürcher
04:39 Hawaiian Pineapple Saimin
06:47 Trying Pineapple Saimin
09:08 Vietnamese Canh Chua (Sour Soup)
11:13 Trying Canh Chua
13:29 Brazilian Delícia de Abacaxi
14:45 Trying Delícia de Abacaxi
16:07 Cambodian Samlor Machu Youn (Sour Soup)
17:19 Trying Samlor Machu Youn
Credits:
Production help: Leah Schwartz
Editing Help: Josh Archer
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Beryl Shereshewsky
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#fruit #aroundtheworld #passtheplate
I would love a recipe series about beans! I'm not Brazilian, but my husband is and Brazil has so, so many amazing dishes that center around beans. Feijoada, feijao tropeiro, caldo de feijao..... would also love another corn themed video too! Brazil has a cake called "creamy corn cake" (bolo de milho cremoso) that's similar to cornbread but... creamier.
bolo de milho cremoso!! omg... it's awesome!!
yes!!! a bean episode
@@csimoes20 I LOVE IT SO MUCH!!
I ate this corn cake yesterday
I would love a corn episode. I would suggest New Mexican style posole.
Beryl, besides about food, your channel indirectly makes people learn to make narratives, and tell stories while describing flavors with imagination. And most importantly make people dare to open the camera and talk in front of the camera without feeling awkward. Kudos to these people and thanks to you.
Massive Respect to everyone that's willing to share their food, culture, and themselves 💪💗🙏
Exactly x2!
Actually in Vietnam we don’t just eat “canh chua” straight up like in the video, we typically would pair it with rice, or pour it directly into the piping hot rice bowl. Soup is one of the three main components in a standard Vietnamese meal, which comprises of rice, soup and side dishes. Now I know it’s confusing, but there’s a polar difference between “súp” and “canh”, which are both “soup” in English, but are hardly the same thing!
“Súp” is a borrowed term from the English word “soup”, referring to the thick, dense soups that could be eaten right from the bowl. “Súp” can be used to refer to dishes like French onion soup, pumkin soup,…etc.
“Canh” on the other hand is the soup eaten in every Vietnamese meal. “Canh” is the broth extracted from various ingredients (like the one in the video). “Canh” is extremely versatile as it can range from being excesssively elaborated to frugally simple, some “canh” are just made from boiling a single type of vegetable until it is cooked. Similar to “canh” are Korean jigae, or miso, or sinigang,…etc.
Very interesting, thank you for the input!
Vietnamese sour soup is the best. Fish or chicken. With the sourness and pineapple 👌
So which is bo kho?
@@rebeccamitchell2001 I'm pretty that classified as a stew
@@rebeccamitchell2001 kho means braised or stew. Thit Kho and Bo Kho are dishes that are braised/stewed and are very hearty, much so that it is preferred to be eaten with rice or bread or something that will help cut the richness. Sup and Canh is more on the lighter, brothier side. Rice with Sup or Canh is really the only combination when considering eating as a meal, plus when paired with the brothy soups rice acts more as a filler ingredient than a stand-alone side while as with Thit Kho or Bo Kho rice or bread are stand-alone sides. Now on the topic of rice we have rice porridge which is pretty much a soup in itself but it is not considered Sup or Canh because it's more on the lines of oatmeal or hot cereal because you can add to it to get a variety of different flavors but it's most often eaten savory and not sweet. One of the most common combinations in Vietnamese rice porridge is century egg or salted duck egg, scallions, white pepper, fish or soy sauce. Finally there is the more soupy version which shares the same name as rice porridge in Vietnamese. The only reason it shares the same name is because there is rice in it. It's just the method of cooking is different. However all of this is what my mother told me as I was learning to cook so don't immediately take this as a truly reliable source. Do some research try new things. Food is the kind of love everyone shares, I'm happy to know you want to learn.
Thank you for sharing my recipe!! I'm happy to introduce Cambodian cuisine to the channel! :) -Raymond
It looked delicious.
It really looked sooo great and really approachable as a first Cambodian dish! Really wanna try it
Do a non-alcoholic drinks episode (could include smoothies, milkshakes, teas, coffees, juices, etc). I am always interested in non-alcoholic drink ideas.
My favorite smoothie from America is Orange Julius. You don't have to include any added sugars because of the already potent orange juice concentrate and I personally like to add fresh leafy herbs to it and maybe some cinnamon if I want to tone down the citrus flavors more. This being a smoothie, I like that half the drink is technically just water because of all the ice. Get some hydration in there.
WE NEED THIS!!
Yes!!!
Horchatas! Especially for this summer heat! Strawberry one i need to try!
I would love to see this
Nice of Pauline To mention the surinamese and Indonesian influence in the Netherlands ,dank je wel
I'm Dutch and I always eat the chicken curry pineapple dish with a bowl of rice! I never even knew that people made it into a pie so I should definitely try that next time
I've never heard of it, either as a pie or rice dish. I've lived in NL my whole life (22 years), the closest thing I can think of is the Chicken Tonight version from a jar
Same here, next time in a pie..
we have those but without the chicken curry. so its triangle shaped puff pastry filled with pineapple jam and its typically dessert here in indonesia. greeting from indonesia 🇮🇩❤
I loved being part of this episode, Beryl! I’m glad you liked! 🤣
ahhhh yesss!!!!
Use your lemon basil to make iced tea. Put it in a container, cover withabout tripple the amount of, hot water and brew 10 min, strain and cool, sweeten if desired. Adjust with water depending on strength of flavor you want.
That sounds really good! I'm going to have to try that. Thank you for the idea.
Or pesto with shrimp
I’m growing lemon basil and definitely needed some ideas!
I'm Dutch and have never had this as a pie, but instead know this filling as a rice topper like you mentioned... So yes that works wonderfully indeed!
Or in a broodje
Was coming here to say the same thing. As a topper in rice sure. But in any type of pie or bread, never. Sure it tasts very nice, but not dutch and found in all fastfood shops 🤷♀️
I know right! Never heard of it before. Reminds me of chicken tonight
Ive never heard of it before
@@someonedifferent198 I dunno, I feel like curry powder, chicken and pineapple is a pretty iconic trio in the Netherlands. I think everyone has a (slightly) different dish with these three things being the star of the show. Whether it's chicken tonight, a turnover like in the video, or a sandwich with chicken curry salad.
This was so much fun - thanks for having me on the show representing the Netherlands! Very glad you didn't burn your mouth. ...And reading some of the comments now, I realize putting chicken pineapple curry into a pie is more niche than I thought!
I'm definitely trying your pie. Chicken and pineapple were made for each other!
It was you?! 😄💚 I was thinking how you looked like such a nice and sweet person while watching. Thanks for sharing! 😊
I had never thought of it, even though we have curry pies in the UK. I will be making the chicken pineapple one today though!
I just realized that in Brasil we use A LOT of Condensed Milk. Before moving to Portugal there was always condensed milk in our fridge but here we almost never have it! It's so funny bc we're constantly saying "ooooh if we had a little of condensed milk to put in this it would be even better!!!", but then we don't buy it 🤷 maybe it's one of those things that aren't the same outside of your home country
Love condensed milk😍 I used to make just condensed milk to eat just that (addicted) also couldn't find in any store , had a reallllyy slow stove that take too long to make but I would make it anyway and eat oh my goodness 😋😋
Yes!! I dont know how to cook any good desserts without condensed milk.. 🤷🏻♀️
In Italy we do a tiramisù with pineapple, without coffee, just the same cream and cookies that the tiramisù has but with pineapple.
That sounds heavenly!
I wish they did this version in restaurants in the U.S. Thanks for sharing!
I’m going to look that up as I don’t care for coffee but love pineapple. :)
Is it crushed pineapple or sliced?! I want to try to make it 😊
@Lauren wet the cookies with the pineapple juice, then a layer of cream and a layer of pineapple pieces. Start over with the layers. Sliced pineapple on top for decoration if you like :-)
Hi Beryl, thanks for including another Vnese dish in the video. I just wonder was it because you couldn't find unripe pineapple so you had to add sweet pineapple and then tamarine, because the sourness comes from the unripe pineapple which is great for a hot summer day. you even dont need pork to make broth, just stir fry tomato with pineapple and shallot -> pour water -> put fish (which was seasoned for 30m) into the boiling broth -> put spices -> add garnish like cilantro, green onion, dill. And dont forget that we use fish sauce for every dish. we have many different versions of canh chua (pineapple soup) if you still wanna try.
I agree. I’ve never used pork broth in mine
The similarities between the Vietnamese and Cambodian soups make sense, considering we're both SEA countries and we're right next to each other!
Samlar machu youn directly translates to Vietnamese sour soup. With "youn" meaning Vietnamese.
Yessss Vietnamese sour soup which is a love of Khmer people, At least in my family, or in the west, and back in the countries
The best with pineapple, fish or chicken, and rice! I made it two weeks ago
Yeah I'm sad she didn't eat either dish with rice!
I think maybe a "whipped" theme might be cool, since we froth so many things besides just dairy cream these days! Eggs, aquafaba, coconut milk, just to name a few. I would love to see what fluffy ingredients that would never have crossed my mind! (I'm definitely inspired after trying a fluffy Japanese fruit sando!)
If japanese, the recipe should be the pancake and the very different cheesecake (it's more cake than cheese)
I think this channel has made me feel like the world is a smaller place than it is (in a good way) because everyone is brought together. Generally, I'm aware that there are more than 8 million people in New York. But when I watch this I think people from NY are basically Beryl's neighbors, no matter which part of the state they live in. This is an unexpected result of watching foods from around the world. (:
i worked with a number of people from Hawai'i, Tonga, and Samoa... i had a boss who was Hawai'ian and she always brought me Spam Musubi when she made it for lunch... and she made it with slivers of pineapple. amazing! thanks for the lovely memories and inspiration to make something with pineapple (i already have some in the fridge).
Most families in Vietnam will actually use "Tamarind soup powder" for their Canh Chua, as this single ingredient basically solves all the problems mentioned. You don't need time to make a good stock that's full of umami, you get a good balance of sweet sour and savoury, and it's cheap and easily accessible in any asian grocery stores. At the very least, it will teach your palate what canh chua should taste like before you go in there from scratch and plop in random amounts of tamarind, pineapple, sugar, and fish sauce "to taste" :)
We usually used the powder version when cooking our sinigang in the philippines too. Also, those who use tamarind use the green/unripe ones.
Idk if this would be too difficult but I would love to see playlists with clips from previous videos/current videos that are recipes from each country? A Mexico playlist, India playlist, Brazil, Indonesia, Ghana, I think it could be cool to be able to see direct countries as well to get an idea from each culture?
I am brazilian and in my family we still making Delícia de Abacaxi for christmas, my aunt use to make it and i learned from her, now i'm the one who makes it. Definitely a family tradition!
Você acredita que eu nunca tinha ouvido falar nisso? 👀
Beryl, love...try to use your lemon basil leaves by rolling and thinly slicing them, then putting them over a fresh fruit salad or adding it to tea leaves for an herbaceous iced tea with lemon slices. I also put it on fresh poached fish or chicken in summer meals to use it up... so fresh! I do the same with pineapple basil used similarly. That plant grows bushy and is thick stalked and hardy to grow indoors... It chases blues away in winter to just see the plant, pull a leaf off, smell, taste and enjoy the freshness! Thanks for consistently providing us with fun and useful content with a dose of your beautiful personality! Stay cool, lady! 😉
I'm so happy to see Cambodia!! as I am half Cambodian and half Hmong😄
Whenever we cooked that soup we always used a white fish like tilapia and shrimp because that's what my dad liked
Hey Beryl! I'm with you on the condensed milk thing... an episode, perhaps? But even more, I'd love to see a series of eps on particular herbs... there's so much going on in herbs, and different cuisines use them quite differently. I'd love to see that.
I can’t help but smiling along with you on every episode! Thanks for helping us travel around the world from the comfort of our homes! My kids and I love watching and deciding what meal we’ll attempt to make at home- you’ve helped expand all of our palates!!!
You're building powerful memories, and connecting with your kids on a deep level. You're doing a great job! Be kind to yourself, and give yourself credit 🙌🙏🌎
The way Beryl plates her dishes is so aesthetic and pleasing to the eyes
I've always been so terrified of cooking. It wasn't something that I was raised around at all. But the combination of now taking care of my geriatric parents full time, & channels like this one, has made my curiosity win out over my trepidation.
Thank you from Oregon 🌊🌲💜
YESSSSSSS
I literally rewatched the episode where Rachel cooks the trifle an hour ago and I'm brazilian ! It's a sign :) I'm preparing the Delícia de Abacaxi asap!! (btw I loved the recipes in this episode!)
That's awesome! How'd it turn out?
18:15 Chicken and pineapple are a great combo, and YES they both belong on pizza, and with spicy things!
My favorite pizza is ham, pineapple and jalapeños!
I literally mentioned about wanting something Cambodian to represent us in the last video. You always had it coming. So excited!!!!
Hopefully I didn't over-modify our people's original recipe! ;) -Raymond
@@RaymundoX the irony that somlor machu youn where the youn means Vietnamese so this dish is basically the Cambodian version of the Vietnamese dish in the same video. I want to submit a recipe too but our food is so complicated to make which makes it difficult for this channel. I’m glad you had an idea for something and submitted it! Aw kun chran bong!
@@jamesheng1878 So true! I just found pre-made kroeung on Amazon. I'm gonna try to make nom banh chok with it 😋
@@jamesheng1878 you should totally submit a recipe! We need more representation!
Share the link bong!!
This made me want an old family dish that I haven't had in a while. It's sliced kielbasa with a can of pineapple chunks in juice and some brown sugar. You make like a aluminum foil boat on a baking tray and add everything in there and then broil it. We always had it over rice. For an extra kick you can add some chipotle bbq sauce too
I am from what's called the "low country" in South Carolina. My grandma would always make us this cheap and delicious dessert called pineapple dip. It is cheap, creamy, cold, and sweet. It is to be eaten with crackers. If your really feeling adventurous, spread it over the top of a plain vanilla cake for a tropical spin. To make it: 1 8 ounce block cream cheese, 1 8 ounce can of crushed pineapple (do not drain juices), sugar to taste. You can also add chopped nuts for another texture. I promise it's delicious!!!
I love this channel. I love learning how other cultures combine ingredients that we have but in combinations we just never thought of, the Cambodian soup being a great example of that. How can anyone get bored with that?
Beryl, you're such a joy to watch, with your boundless enthusiasm and gusto as you try these new combinations of ingredients! I love the community that you have gathered to your channel and the constant demonstration that, no matter where in the world we live, we are all very similar! Love you!
Ahh I loved to see the saimin highlighted!! My mom grew up in Hawaii and made me saimin sometimes. She usually had spam as the meat, but sometimes she would use char siu as a treat! Char siu isn't the easiest to make though, so we would get a small order of it from a Chinese restaurant.
We would also sometimes substitute the meat with cut up seared hot dogs instead!
Beryl, I lived in Cambodia for three years and love the sour soup with fish. I've made it for friends too. It's so yummy over rice.
@Trooth that makes sense. I love how cultures borrow dishes from each other. I think I heard luc lak is Vietnamese as well.
Pineapple fried rice is one of my all time favorite Thai dishes. Of course I love anything pineapple and look forward to trying these!
I'm from germany and we love to add pineapples to savory dishes. Basically there are two usual combinations:
"Hawaii"= Pineapples, Ham and cheese (like on Pizza, Toast, Schnitzel)
"Chicken Curry" = usually chicken in a sauce made with curry powder and pineapples. Just like in the dutch recipe, but we pair it with rice or fill wraps...and again, put it on pizza 😂
I put the Hawaii toast alsoXD but i never put it in a wrap
I confess I thought ... How diverse can pineapple be? Wow, was I wrong and this is exactly why I love your channel! The chicken pineapple pie is going to make it into next week's meal plan. I also love what she said about how she and her siblings each learned their own signature dish. My son and his college roommates did that, and it improved all of their culinary tastes and skills.
Beryl, I ADORE your channel! I like to use Lemon Basil muddled in Lemonade or used in a piccata style sauce. I've had a chiffonade of it on top of a fresh baby spinach salad with grilled grapefruit and orange segments, candied sunflower seeds and goat cheese crumbles.
I was waiting for pineapple tepache, fermented pineapple rind beverage to pop and was super surprised when it didn’t! I found out about it few weeks ago and I made it 3 times already! It’s a great way to use pineapple rind and get a healthy and tasty beverage. Thank you Mexico for it! Love from Serbia ❤️
Spam musubi.
Cooked white rice in a rice cooker
5cups of rice makes 8 musubis.
Can spam. Cut into 8 slices.
Regular Furikake & nori sheets
Sauce. We use yoshida brand.
Or 1 cup Aloha Shoyu to 1 cup brown sugar. Few cloves smashed garlic. 2 slices ginger. And melt together in a pot over heat.
Msg for preparation lol.
I’m so glad a Cambodian dish was mention. And it’s my favorite soup too! Somlaw Machu yuon 😋
I would like to thank you Beryl for all the Information you add to the description of the video.
Not many content creators go the extra mile and I wanted to thank you for it.
Have a great day everyone 😊
Shout out to the Maggi Hot and Sweet! I will forever be grateful to you, Beryl, for introducing this into my life. 😄
Thank you for another Vietnamese recipe Beryl! It's always so delightful to have our cuisine shared with the world
In my family, we usually have another canh chua recipe that I really love: pineapple, tomato, mushroom (we use shimeji mushroom), pork paste balls (optional) and sliced beef! Add tamarind or vinegar for extra acidity if needed, and maybe some chives for garnish. Much more simple and faster than making it with fish, but still so hearty and warm while so refreshing
I can honestly say that when I watch your videos I do not want them to end. I'm new to your Channel. I've gone back and watched a lot of your old videos. I love your enthusiasm and excitement for new dishes and cultures. I'm curious about others Cuisines as well. I can't wait to start making some of these dishes.💗🌼
Every artist highlight - im always in awe of the work😍😍😍😍😍
Hi from Brazil thank you for valorized the BRAZILIAN dishes!!!
I have an English teacher here in India who looks just like you. When I sent this video to my teacher, she was amazed too. Love your videos! ❤ Thank you for making these videos :)
Beryl’s videos are so therapeutic. Love this. Everyone did such a good job of explaining their recipes - thank you! I’m especially curious to try the curried chicken and pineapple pies.
I really enjoy your videos Beryl! Thank you for adding to my cuisine repertoire!
these dishes look so good!!
I put lemon basil in a drink I make. It's like a happy medium between lemonade & spa water. The main drink is water, lemon juice, & agave syrup to taste, then I add basil, cucumber slices & fresh fruit like pineapple & watermelon. I've also used berries. It's very refreshing in the summer. If you let the add ins infuse the water overnight, it's even better.
Beautiful episode!
The tart looks amazing!!!
Agreed! Never boring I think especially because you focus on ingredients or themes vs cultures to gather recipes. Having the submissions seems to really keep things interesting and personally I enjoy learning about the personal connections that others have to the dishes.
Another spam episode would be awesome! I love to use spam in kimchi bokkeum bap (kimchi fried rice) or I like to do spam meatballs. 😋
I am from India and you have to try South Indian style pineapple curry....i had it when i was visiting Kerela and i love that dish..its made from pineapple, coconut, yogurt and various spices and its creamy, sweet, sour and spicy..its one of the hidden gems in indian cuisine
It’s called pineapple pachadi. I love having it as part of our onam sadhya.
OMG, I must find and try out this recipe!!!
I love it when the episode ingredient is one of my faves! I gotta try some of these! My husband grew up eating Vietnamese food at home. I want to learn that sweet-sour soup. I also love it when Beryl wear colors that flatter her complexion
Chiming in with another suggestion on the Lemon Basil: Add it to a gin and tonic or other cocktails as a garnish. It matches with so many things because of the citrus aspect, and the herbacious nature of it. (Mojitos aren't my preference, but I imagine a lemon basil mojito instead of the mint would work quite well).
The lumpy space princess earrings are perfect!!
Omg yay a representation of Cambodian food!!!! Hope there are more videos on Cambodian food ✨
@Trooth it’s a popular dish in cambodia so yes, it does represent cambodian food.
@Trooth lucky for you, america doesn’t take credit for pizza, and neither does cambodia when it comes to somlar machu youn (“vietnam” is literally in the dish’s name itself- taking credit would be renaming the soup entirely and refusing to admit that it is a vietnamese dish).
also, if you’re so hellbent on them being the same exact soup, then how does that make cambodia’s version “inferior” if they are the same soup? sounds like you’re contradicting yourself here 🤭 either way, canh chua tastes just as delicious as somlar machu youn! let’s not fight over food~~
I’m glad Cambodian culture my culture is represented
I love your approach to food and culture!
You should do a hidden gem food item or highly unusual food from each country as an episode sometime
Canh Chua and Samlor Machu Youn are the same thing. “Samlor Machu Youn” in Khmer, literally translates to “Vietnamese Sour Soup” this dish was introduced to Cambodia from Vietnam. Cambodia has many types of sour soups, but this particular combo with pineapple, tomato is specifically Samlor Machu Youn. :)
excellent episode!
Another great episode want to recreate that chicken pineapple pie! If you haven't yet I'd love an episode on potato dishes since they're so versatile. Edit to add, the Brazilian dish looks so good!!
Yes for potatoes!
THen she could make a special episode of GErman potato dishesXD
Seeing the ingredients for canh chua really reminds me a lot of Pindang. It’s a sour fish soup with pineapple, tomato and lemon basil in it. And it’s a common dish in my city, Palembang, South Sumatra.
Spam reminds me of my elementary school era! My mom used to pack me a lunch box of spam omelette with white rice, eaten with a drizzle of Indonesian sweet soy sauce (Kecap Bango)
Love this theme!
I’m such a vintage dishes nerd especially Pyrex I love her dishes so much!!
Just discovered your channel recently and I love what you are doing featuring dishes from around the world and the people whose culture they come from. It also got me wondering what recipes have made it into your normal off camera cooking rotation? Keep up the good work!
I’ve done a few short videos for what I eat in a day vibe!
As a Japanese-American I am fascinated by Hawaiian cuisine because I know Hawaii as the only place in the states where Japanese culture has big influence, and hearing about the musubi in the convenience store was just so Japanese and that excites me
Hey Beryl! I have been following your channel since an American friend recommended it! I love how you introduce new cuisines from the world . I think you should try the south Indian pineapple rasam( again like a sour soup) , it just hits all the right notes and you would love it.
Did I hear extra LEMON BASIL?!!! 🍋 🌿
Make some Lemon basil cookies… yes! Cookies. 🍪 Lots of recipes online - lime basil too… nom
Nom nom!
My boyfriend's family is from Brazil (he's first gen American, but parents live in Brazil and such.) So any opportunities I have to see more Brazilian dishes gets me so excited.
Honestly, I love learning about all cultures through food. I love learning about other people. And food feels like such a personal and meaningful way of understanding a piece others. I love these videos so much 🥰🥰🥰
I went to a Korean bbq spot in Los Angeles and they had pineapple on the menu as a “add-on”. It was served cold and wrapped in foil paper with cinnamon and sugar inside. We cooked it on the grill for 8min. When we removed it from the heat and unfolded the foil , we found hot cinnamon sugar glaze melted over the warm cooked juicy pineapple. On its own It absolutely delicious, it reminded me of Christmas for some reason. More importantly it paired beautifully with the grilled chicken😊 (beef and pork went well too -but my favorite pairing was chicken) . You should totally try this!! I highly recommend. I know It’s a random combination and I am not sure if it’s culture has true roots as a Korean dish, but like many things in Los Angeles , we have tendency mix our cultures and our people.
I love how excited and happy you are about the spam and condends milk :)
I am still in awe that I just found your channel. I have always been up to taste all types of food and my husband and I traveled the world and ate everything local!
Beryl your energy is infectious...God bless 🙌
Hello Beryl and fellow world travellers....(we wish). I wanted to throw my 2 cents worth of lemon basil (LB) recipes. Pesto will use up a bit and you can freeze it, fruit smoothies, Pasta dishes with lemon veggies (ham), Grilled corn (lemon LB cilantro butter, lemon shrimp orzo, lemon-LB roast potatoes (onion garlic), fruit salad LB dressing (also good on greens), greek olives, goat cheese LB & other herbs. Shrimp-garlic bruscetta, in chimichurri, couscous dishes, honeyed carrots citrus-LB, any lemony soup, artichokes, lemon marinated antipasto.
Generally any dish with lemon can add lemon basil...and almost any herb can be replaced by it.... Hope this helps. Love your channel and seeing folks from all over the world. Hugs from Oaxaca JIM
Hi Beryl. Love your shows about trying food/recipes from around the world. About lemon basil, for me the best use is making ‘Pepes Ikan’ or ‘Pepes tahu’. it is a grilled fish/shrimp/tofu with spices and lemon basil wrapped in banana leaves. Really delicious! You might be interested to try it.
Nice episode!!!!
I'm Cambodian, and I absolutely love that soup (Samlor machu youn)!! Definity my favorite soup growing up. I used to always ask my mom to make it at least once a month. :')
When you said “the limit does not exist” I immediately had the Mean Girls flashback 🤣👏🏼
Your show is just the absolute best... I second another comment on here that said they never wanted your episodes to end... I feel the same!! You are so much fun and I have learned so much about foods from around the world!
Hi Beryl, I love watching your channel. I'm also from Hawaii. Saimin is pronounced sigh-min. Sai-min. Mahalo (thank you) for including saimin as part of this series. In Hawaii, we LOVE saimin as much as our spam musubis. It's a staple growing up here. Next time you visit, you should try some. S&S Saimin is my favorite.. it used to be a childhood afterschool snack. Keep it up with these videos, I enjoy learning about different cultures and their dishes.
This is the best video yet. Thanks!
LOVE Spam. Looking forward to the episode.
You can use the leftover lemon basil to make lemon basil "infused" strawberry juice- a refreshing summer drink or use it for tea 😉
I use lemon basil when making Thai food but also I make wraps with cream cheese and veggies. It is so good raw!
I for real just choked on my own saliva because my mouth was watering so much during this episode.
Brazilian sweets and candy have so much sugar, but I love. And Anacleto are a unique name.
Thanks 😂
I love you Beryl and this community!!! Best videos on UA-cam
I would love it if you would make a blog post about your earring collection. Your lobe decoration is always interesting.
I'm so glad you're so open to trying new foods! Below is just a musing, not criticism :) I'm sorry you had such a difficult time with the canh chua.
I'm not quite sure what recipe you followed for canh chua (I know a lot of Vietnamese recipes vary by region) but my mom has always made it within 30-60 min in a single pot with catfish (sometimes shrimp too) , tomato, bean sprouts, Thai basil, and pineapple with tamarind, salt, sugar, lemon, and fish sauce to taste. Plus other vegetables that may be hard to find that are optional (taro stem, okra, water spinach, and a few things I don't know the English word for). My mom personally likes to add a small spoonful of tom yum because she likes the flavor. Much like the Cambodian soup!
Fun fact! My mom describes canh chua as a very common dish, even a poor-person's dish. Fish is cheap and when you grow up poor in the countryside, most of these ingredients are commonplace and can be foraged or farmed/raised at home. Having chicken as the protein was a rare and special treat because chicken was more expensive.
Lemon basil is beautiful in salads, and in sorbet. I'm sure there are other ways to use it in soups, or maybe you could chop it and put it in the mixture for tuna, or salmon sandwiches. Maybe cover white fish with the leaves before grilling. Good luck on finishing your bag of basil, Beryl! Bye!
These are such unique & interesting recipes! I didn't know what to expect but had kinda anticipated seeing some form of a teriyaki chicken & pineapple kebab. Imagine my surprise when it was not presented in this episode! I've learned pineapple is more versatile than I'd imagined.. thanks Beryl!
AT earrings always on point!