That pregnant strawberry/whipped cream girl here!🤣 My doughter is one months old now, but it was very nice to take part in Your video (it will be my souvenir from my second pregnancy journey) Love You❤️ PS This topping on white rice (also slightly salty) is my strawberry season Family dish❤️ PS2 Strawberry season is almost here in Poland!😍😍😍
Yay! Congratulations! We love sweet and salty here - my son's favorite sandwich is a cinnamon raisin bagel with sausage, egg, and American cheese. So I'm all for this combo.
@@karu4115 that's because sour cream is good, duh. Although I personally don't find sour cream and strawberries mix especially pleasant, (I prefer strawberries as is, frozen and slightly thawed is also a godsend) it sure is a nice topping on pretty much anything, with very few exceptions.
Beryl, I am forever permanently impressed by your earring collection and daily selection! Also- I really loved the earring tour I found on your Instagram 🤩
The Indonesian one is almost authentic if you exclude kimchi, as it is probably the preference of the person sending the entry. It's more likely to find the other toppings plus mustard green and maybe a heap of fried shallots as they work nicely for any type of instant noodles.
Agree, for Indonesian mustard green yes, fried shallot also yes, I never put kimchi in my instant noodle bowl. and our eggs are cooked with noodles, not fried but stirred while boiling. Kimchi is not a common food in Indonesia, only a few like it.
As a German, I can confirm the German instant toppings are NOT common at all. I never ever did that. I normally top mine with egg, maybe some carrot, peas or meat. But never have I used Sauerkraut or Kassler and I never have seen anyone use it.
@@Brinenstiel Kimchi is a common topping and flavour in Korean instant noodles. Sauerkraut is definitely not the same thing, but I think it's similar enough that it may hit some of the same notes? Basically, it could work fine as a topping, is what I'm trying to say
Really funny comment to see as I’m eating canned tuna (with sriracha) on my instant noodles tonight for dinner. Nice little crossover. Lol But would love to see this too!
As a Sri Lankan I can say that Coconut Sambol and a fried egg with a runny yolk on noodles paired along with a hot cup of ginger tea is my kinda comfort food 🙈☺️ felt so happy to see this on a video! ❤️❤️❤️
I’m Sri Lankan and damn... I’ve never even thought of having pol sambol with instant noodles!! Pol sambol is everyday here and I’ve had it with normal rice noodles but with instant noodles paired with an egg!!! That lady is a genius.. Alsoo Lisaaa❤️ Love her
I want to try that coconut sambal especially. I hope my local Asian market carries it. Loved seeing Lisa Nguyen at the beginning! It was such a fun, cute way to start the video, Beryl! :-)
Yeah it's pretty simple to make. It's one of the first things typical Sri Lankan kids learn how to prepare. For a basic Sambol, you will need: - Freshly grated Coconut - If you can't find freshly grated, get dessicated coconut and soak it in a bit of hot water (don't use too much water, because you should not be squeezing it out) - Chillie Powder - Chillie Flakes - Green Chillies (if you are not inclined to eat hot chillies, try cayenne pepper or paprika, although they won't be authentic) - Finely Chopped red onions or shallots - ground black pepper (Freshly ground or pre-ground, doesn't matter) - Salt - Lemon or Tamarind to add the tangy sourness - Maldive Fish flakes, if you can find it (optional) Just mix them together vigorously with your hand or use a mortar and pestle. The order in which they go in doesn't matter, although the coconuts can go in last.
@@nirmalsuki I was about to type in a recipe. But you beat me to it and yours look absolutely delicious. I sometimes would add a fresh clove of garlic, small one. It gives a nice garlicky kick and it’s just a personal preference and not at all a must.
@@justjeni83 I just finished watching that video. Never expected to see Polsambal on instant noodles though 😄. I never thought to try it being Sri Lankan and eating it almost every other day.
Fun fact : Coconut Sambol is great if you are on a Keto diet and need some flavour. Coconuts are in everything in Sri Lanka. I have heard that Sri Lanka is one of the first countries where coconuts were first cultivated. 90% of our dishes have some form of coconut thing in them. If you ever come to Sri Lanka, please try King Coconuts. They are a cultivar of coconut that is orange and has the best tasting water of any coconut in the world - A better thirst quencher than anything else you can get anywhere, because it's high in electrolytes. Ideas to use Coconut Sambol: - In a sandwich with a slice of cheese (Butter the bread generously. Coconut Sambol and butter is a match made in heaven) - With rice and curry - With any kind of Roti you can get your hands on - On its own, if you feel like it. - In a shawarma with a meat of your choice. - In Ice cream (jk lol)
@@RG-yk4xl Nice origin story for Sri Lankan Chili Paste.. Back in the 90s, there was a product on the market calling itself "Authentic Chinese Chili Paste", which became really popular. It was somewhat like Chili oil that the Chinese use, but more of a paste. (and it was produced in Sri Lanka, despite the name). Sri Lankans loved it so much that it became a condiment/relish of choice for a lot of people. By the 2000s, every major food producer worth their salt has their own version, but they dropped the "Chinese" part of the name, because it was now customised to a Sri Lankan palate.
Coconut is just about my favorite ingredient, I'm so sad it's hard to get so many things in my corner of Mexico. I will definitely be on the lookout for Sri Lankan food from now on.
Pol sambol and fried eggs? Yes 😍 Pol sambol is a great side to rice and curry (mix it up with the rice and eat it with the curry with your hands) or in a grilled cheese, or literally sprinkled on anything !
haha, I just commented that my Sri Lankan partner has pol sambol on anything and everything including cheese toasties! I love eating rice and curry with my hands too, especially stringhoppers!
I' am from Sri Lanka.... not even in my wildest dreams I've thought of having Pol sambola with instant noodles. But need to try it though!!!! looks delicious.
I am catching up on your videos, but if you haven't done "What Do You Put on Popcorn" yet, I hope you do soon! I love new suggestions for popcorn toppings.
I'm so glad you discovered pol sambol. My partner is Sri Lankan and he has it with everything: in a cheese toastie, on crumpets, and with curries of course. It's so delicious when it's freshly made too!
@@englishatheart It's absolutely none of your business how I define my relationship. At least I don't go around leaving unwarranted nasty comments on people's posts.
Hi Beryl! Sorry for my bad english. As Indonesian, Indomie identically with topping fried shallots, fried egg and add some greens from kangkong which is water/river spinach or sawi hijau which is choy sum put in boiler together. Making more spicy, add sambal bawang as preferred as you need. Not kimchi, please. Korean industries in Indonesia has huge spread lately but I'm sure it wasn't representing the authentic taste from Indonesia. Thank you ❤️
@@diissriza palingan mbaknya ngira klo Beryl minta pendapat pribadi dan dia kebetulan suka kimchi. Padahal keren sih klo bisa representing most of Indonesian, contohnya kayak yg mbak komen, that’s such a good idea 👏 jd ngiler mau makan indomi pake bawang goreng 😂
@@rishahardianti6251 kita bakal ikutan seneng kalau mbaknya rekom yg representing most of Indonesian preferences. Kmrn juga yg episode stroberi, kaget ada sambel tomat versi stroberi tapi maklumin aja kali wawasan kulinerku msh terbatas di pulau jawa bali sumatera. Wah waktunya pas nih, late night dinner pake Indomie 🤭
That Sri Lankan coconut sambol is bestest with bread! Try it with some freshly baked bread, preferably wood stove bread, for the bestest flavour. We usually combine it with a spicy lentil curry for an even better explosion of flavour.
Feta, cubed tomatoes (or quartered cherry tomatoes) and balsamic dressing with your instant noodles. Also grilled kimchi and gojuchang on cold noodles.
Too simple to be a recipe, but last summer I came up with this. While noodles are cooking I mix a glop of tahini with a spoonful of sugar and stir thoroughly in a bowl. Drain noodles, mix into bowl, then chill. I find this really refreshing on a hot day :)
The Sri Lankan noodles topping seems so irresistible! Being a South Indian I can already feel the lipsmacking coconuty flavour. Thanks Beryl for so many interesting toppings you've shown that I can chose from to put on my noodles! And Magda does for the 3rd time! 2 strawberry dishes as well. :) 1) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a4XE3H5YQjs.html 2) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZrbeFVxUg3M.html&lc=UgwoWWw4DrqztrTUmPl4AaABAg and now this one.
As a Sri Lankan, I can confirm that almost everyone loves pol sombol! And pol sombol with white basmathu rice is a combination made in heaven in my opinion.
Can you do an episode of vegetable-forward dishes? I like to try and pack as many veggies into my meals as possible and have at least five a day, but so many dishes are carb heavy, it's hard to find inspiration that goes beyond salad and soup
Imo the best vegetarian dishes are either Mediterranean (Lebanese/Syrian/Cypriot) since they have a large variety of delicious vegetarian dishes due to Christians having to fast for lent, or Indian food. Both are way more interesing than soup/salad and are super filling and healthy!
Indonesian Indomie or Instan noodle style *) InTerNet : Indomie, Telur (Egg), Kornet (Corned beef) *) Traditional Mie Goreng, Bakmie goreng, Mie Tektek style : Noodle, Veggie (Been sprout, green veggie, carrot, cabbage, leek etc), boiled egg, sliced fried chicken, fried shallot, acar timun (pickle cucumber), kerupuk *) Spicy Noodle like Gacoan or Mie Kober, Mie Setan style : Noodle, small chicken cut, alot of sambal, lettuce on the side, sunny side up, smoked beef, pangsit/fried dimsum. *) Indomie NYEMEK style : Indomie goreng or other brand, veggie, egg, alot of chilli, mie goreng with little bit of soup *) Indomie Ayam Geprek : Indomie goreng + Fried crispy chicken smashed with sambal (Indomie Ayam geprek Mozarella, you can add cheese) *) Indomie very simple version : Indomie + Sunny Side Up *) Indomie very hungry version : Indomie + Sunny Side Up + Rice 👍🏻 double carbo (You can search the recipe online)
My pantry looks "nekkid" if it doesn't have at least a half dozen boxes of Honig-brand or Conimex-brand "Goreng" flavor mix. Rice, noodles, soup, vegetables, mushrooms, yogurt sauce -- I even use that stuff to flavor mashed potatoes and grits!
Please try Bhutanese dish . We like koka , waiwai and Maggi . Now samyang has taken over the countires cravings . But eveyeone loves an egg on top with some chili oil
GREAT Anna Delvey impersonation! I make this "pasta" sauce but it would be great on instant noodles too. Cut up some marinated artichoke hearts, add a teaspoon of the marinade liquid, a dollop of mayo, a good amount of parmesaean cheese and a squeeze of lemon juice, some freshly ground pepper and a few capers. Mix well and stir into the hot pasta.
For people in the US, if you can’t find Bovril, I believe beef flavor Better that Bouillon might make a good substitute! It has a similar texture to yeast spreads, but in beef (and several other flavors)
American in UK here, I'd say that's a fair replacement, texture is a bit different and BtB is.. saltier? Maybe. I wish I could easily get Better than Bouillon or similar here :( it's all 'stock cubes' (which taste nothing like stock or broth) and those little pots of gunk for way too expensive (and taste a bit better but rely on a lot of weird ingredients) Bovril works when I want beef, but the chicken one hasn't been stocked in years apparently.
I am from Sri Lanka and I'm really glad that you loved the pol sambol 🤭❤️ I can relate to your reaction because it's an absolute favourite of mine too. It's such a treat when everytime my mother make it freshly grinded on the grindstone (we use stone grindstones to crush garlic, make sambols and stuff like this). I really wish if you could come visit Sri Lanka because I'm sure you'll absolutely love the every single second you'll spend here with all the local delicacies we have in here. Lots of love from Sri Lanka ☺️❤️🇱🇰
Beryl you should try making a sandwich with pol sambol (Sri lankan coconut chutney) and a slice of american cheese on buttered toast. This was one of my fave school lunches!! Hope you enjoy!!
For the Mexican instant noodle it's typical to use Maruchan (as she said) Instant Lunch cups, leaving the broth and vegetables in. This should almost always be the chicken flavor.
That's always how we ate instant noodles growing up too. Hot sauce, lemon and extra spice & salt (bc we aren't Mexican and didn't know about Tajin yet 😂). Now I put Tajin on literally everything!
I am Indian but I put Pol sambol, some oregano, chili flakes and caramelized onions on noodles. So good to see someone else putting Pol sambol in noodles in Beryls channel. I had once stumbled upon Pol sambol in Mark Wiens channel and since then I put it on everything, particularly when there's nothing at home and I am lazy. Breakfast, lunch,evening snack, work meal, dinner all day 🤣I am just addicted to it now.
2 questions: 1) did you have the sauerkraut hot or cold with the noodles 2) would you consider when creating these 10 Countries Respond! episodes deciding if you want to make an 11th one created by you as inspired by some combination of the other's ingredients? It would be a special thing, not in every episode, but just when you felt inspired to do it.
My brain was so confused but happy seeing Lisa at the beginning! The fact that you guys are friends is so wholesome in a wow-the-world-is-connected way
I have actually never eaten Instant Noodles. But I often make those really thin Spaghetti (Capellini) that cook in 3 minutes. I like putting black pepper, olive oil and parmesan on top or I make a lemon herb mixture. Just mix olive oil, lemon zest and juice(fresh) and any herbs you like (fresh or dried) and put the hot pasta on top. Mix and eat with parmesan. If you like you can obviously add minced garlic as well. I just don't like raw garlic
@@yashaswinikrishnan1878 it is. I especially enjoy it with fresh thyme or basil. I also use rosemary, powdered if it's dried so as not to get the feeling of eating sticks. But really most herbs work
Love the sound of the Pol Sambol - going to have search that out locally. Finding things like this is part of the fun of the channel - always something new to add to the cupboard!
I’m from America, and we all love our peanut butter. I most like a tbsp of PB with sesame oil, a bash of Dark soy/teriyaki, and a slightly heavier hand of fish sauce. My kids love it. But for me I add an egg yolk while it’s still hot with a bit of chili garlic sauce. Something about the fish sauce makes it all work.
Omg as a Sri Lankan pol sambol is one of my fave things. So delicious with rice and curry and also on bread and butter as a quick sandwich. It's a real game changer.
as a mexican i’ve never put tajín on my noodles i use tajín for my cucumber and mostly fruit.It was interesting seeing someone add tajín to their noodles
my go-to is usually just get indomie (the soup one, chicken and onion taste) then add an egg into it while boiling the noodles and kinda scramble the egg in the water. makes it creamier. if you're feeling fancy, adding milk and/or heavy cream also works. the other go-to is to get just noodles with no seasoning, boil and strain, then add salt, pepper, a bit of sugar, fish sauce and/or soy sauce, sesame seed oil, optional msg, and optional homemade stock. bouillon powder or store bought broth probably also works. you just need a little bit, to add some taste. optional toppings to add is chopped scallions and fried egg, possibly lao gan ma if you have that. also, since i always have garlic oil on hand, i usually put a little bit of that too.
I used to make a kind of dorm hotpot vegetarian version of spaghetti bolognese with freeze-dried lentil soup cup, spaghetti sauce, and garlic chili paste. Parmesan optional, but definitely bumps up the illusion. They have since discontinued the freeze-dried lentil soup, but I still crave the combination from time to time.
OMG so excited to see this video! Thanks Beryl for including humble Sri Lankan Pol sambol! And I'm so happy to see so many viewer taking intrested on Pol sambol!!!
So happy you liked the dish from Malta ❤️❤️ For those in the comments wondering… Indomie is super popular in Malta. I guess it somehow found it’s way to our little island in the past 😬
Really love this series. Perfect inspiration for things I eat regularly anyway, but sometimes gets boring or I overthink it. Can't wait to see more. Maybe yogurt toppings? Can always use more oatmeal and rice toppings too.
Since you end up with a plethora of varied ingredients, I feel like it might be fun to do a sort of personal Chopped challenge!! Like you pick 3 ingredients from a hat and have to make a cohesive dish with it.
I wonder if the German one was some kind of troll. I'm German as well but I never ever thought about mixing noodles with sauerkraut. Kassler is a definite yes but not sauerkraut 🤣
I mean we do eat it with Spätzle so I can see how one could come to the idea to try it though I can't imagine it tasting any good either, though I think many Americans also eat their Sauerkraut cold kinda like a Krautsalat (and since many just give it a quick pickle instead of using the real fermented stuff I guess they often also just mislabel Krautsalat as Sauerkraut), so it would be interesting to know wether hers was hot or cold (as it looked cold to me in the video) which would definitely be a no for me
That look on your face when you first tasted the pol sambol! I've seen that same look on many others when they tried it. Sadly, I've never been able to try it myself. Clearly, I need to remedy that asap.
As Indonesian I never put kimchi as my topping in my instant noodle, simply because kimchi is not part of Indonesian food. I bet she is KPop fan that's the reason why she put kimchi on it. I usually only use the old ways for my topping, which is egg and mustard green that are boiled together with the noodle as my topping, sometimes I also add some bakso (meatball) & sausage too.
Great video as always, Beryl! This format was really great, even though I do love the other styles you do too. Thank you for making these videos. Whenever I need some food positivity I always go to your videos. I'm sure they help a lot of other people too. Need to go make some noodles now - they all look so good! I think I'll try the North American one!
As a sri lankan I swear the thought of mixing pol sambol with instant noodles never even crossed my mind. I mean we eat it almost everyday but not in my wildest dreams did I ever think of putting it on a instant noodle dish. I always make the noodle more japanese or korean type tbh. I must surely try it tho !! Thanks for this imaginative idea !!
We can't get Bovril here because of the old mad cow disease issue from the eighties/nineties. British beef is still highly regulated and not exported. My best friend lived in England in the eighties and she's not allowed to ever give blood ever again because of it. Crazy, eh?
Recently started following Lisa on Tiktok after I found out she did videos on good eats in the KC area. Happy to see her collab with one of my other faves. Also, Kansas City represent :)
For all the people who don’t know Polish culture: No we don’t make everything sweet! Whenever I see those videos most of the Polish recipes is full of sweet thing like strawberries, yogurt and whipped cream
Yes, these Polish girls have ruined this channel for me! I clearly know that casual Polish people don't eat like this, so now I have to question other country recipes which I don't know. I hate that since I wanted to know what casual people eat in each country.
Never thought to try pol sambol (Sri Lankan coconut chutney)with noodles but that’s a great idea! Pol sambol also tastes great with bread and butter 😊 and it’s pretty easy to make it with dessicated coconut if you don’t live in SL.
Oooh definitely doing the strawberries and cream. I'm surprised by how surprised you were by it when you've done creamy strawberry pasta before so it sounds basically the same?
I thought the same thing! I’ve noticed a lot of repeat/very similar recipes on her channel and I wish she would acknowledge them instead of acting like she’s never tried it before…
You should try the pol sambol (coconut sambol) inside grilled cheese!!!! Tbh it goes with rice, rotti, sandwiches and almost anything else!!!!! Love from Sri Lanka 🇱🇰 ❤️
Hello beryl, love your channel, Indian here, I've noticed the representation of Indian people on your channel. India is a vast country with diversity and, somehow I only ever see South Indian people in your videos, really seems like misrepresentation to me, we all can not relate to it. would love to see you feature people from north east India and northern India too. Thanks
I use a combination of peanut butter, sesame oil, sesame seeds, coconut aminos, dark soy, balsamic glaze, green onions, garlic powder, onion powder , ginger and gochujang. It's great hot or cold.!
That Romanian version looks Next-level. I am going to have to get some Chicken Sausage as a substitute (I can get them here locally) and I have Frank's Red Hot in my Fridge for hot sauce, as well as Lemon Juice, and I can get a pretty good Feta Cheese at my local market. I'm seriously writing that one down to try when I'm just in the mood for something new! Thanks Beryl!
Man I wish I'd seen the call for this video, my family makes instant sauerkraut soup noodles that I think you'd enjoy! When we're in North America we generally use a package of Sapporo Ichiban chicken instant soup noodles and add a 1/4 or 1/3 cup (depending on how sour you're feeling that day!) of sauerkraut with carrot, a bit of onion and garlic powder, a small sausage link (sliced) or a couple of small wontons, sesame seeds, sesame oil, a bit of sriracha while cooking, and some chopped green onions to garnish - so, so good!
Huh? I love kimchi, but we rarely put kimchi as our instant noodles topping in Indonesia. That’s just a biased opinion from one Indonesian lady who influenced by too much Korean dramas, some Korean lady wanna be😂 Yup, I also love Korean dramas! But, in reality most of us Indonesians only add eggs, corned beef/sausages/meatballs, and slices of chilies 😆 We even have the nickname INTERNET stands for Indomie, Telor (egg), Kornet (corned beef).
So this one isn't like an 'official' recipe ...just something my father and his friends came up with in their university days, so you take a packet of instant noddles... crush them up unevenly inside the packet (DONT COOK THEM)... take them out in a bowl... add peanuts, the spice pack which comes along with it, squeeze a lemon and some chopped onions. IT IS WEIRD YET AMAZING 😂 PS: The noddles are precooked so no need to worry about eating raw noddles. 😅
Beryl, here's an idea for a topping video, how about... ICE CREAM!!! And bonus idea, try vanilla ice cream with chilli crisp as a topping. J Kinji Lopez Alt wrote about this idea and I would love to get your take on it!
Currently 2 months deep in the very strict Shanghai lockdown (cannot leave our apartment at all) but I do have 40 packets of instant ramen so this video is very inspiring 😂 Thanks for sharing, Beryl! 💕
Okay, I FREAKED OUT when Lisa turned up instead of Beryl! 😂 Also it's pretty cool how much I've learnt about food culture from across the world through this channel!
As an Indian I never knew we can eat Maggi like this- Anyways, Indians don't have any specific topping for noodles, especially our favourite Maggi. It just goes with anything and everything