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.
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.
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.
@@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.
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 🤷♀️
@@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.
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.
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
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 🇮🇩❤
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.
@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.
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 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 😋😋
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!)
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).
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 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 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!
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
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 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 🙌🙏🌎
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 🌊🌲💜
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" :)
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.
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
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!)
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
@@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!
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?
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, 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!
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 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'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 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 ❤️
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 😊
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 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.
Beryl, for that extra lemon basil that you’ve got- boil some water and throw in some lemon basil. Cool the water down and have it like spa water. Lemon basil water is so refreshing
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
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 :)
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.
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!!
@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~~
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).
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.
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. :)
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. :')
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 🥰🥰🥰
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)
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
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.
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
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!
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.
My first experience with "curry" was in the early 90s with a dish called "chicken with curry sauce" in Germany. It was chicken or turkey with canned peaches and pineapple and a simple curry powder cream sauce, really similar to the Dutch filling. I loved it as a kid. So yes, chicken and pineapple is pretty common, even on pizza. 😋
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.
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!
i know it as ananas givree, in curries, in fried rice, as canard a l ananas ,(chinese duck), on toast and pizza hawai, in smoothies, on the grill or raclette and on chicken spit. I often make a salsa too 🙂
When I saw this was about Pineapple the first thing I thought of was Chicken curry with pineapple. I always add pineapple to my chicken curry. It seems like something is missing when I leave it out. And we eat it over rice. LOVE PINEAPPLE. 😋 All the recipes here look and sound so good
Isn’t it your first time introducing a Cambodian dish? It makes me so happy! Fun fact, ‘samlor machu youn’ actually translates to ‘Vietnamese sour soup’. I didn’t know about the actual Vietnamese one so that was interesting to see, they’re similar but still different. I think in Cambodian we call it Vietnamese because of the pineapple, but as the video says we have other versions of sour soups. It’s best paired with rice!
True. This is not the only sour soup Cambodia has. There are so many kinds of (sour) soups such as Somlar Machu Kreung, Somlar Machu Srai, Somlar Machu K’tih, Chruoh, Chruoh Krao Ch’nang, so on and so on. But somehow Somlar Machu Yuon is the most recognized, but personally I never liked this dish while growing up.
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.💗🌼
I recently learnt an amazing way of eating pineapple from a part of Brazil (not sure where now). Cut a pineapple in half length ways. Score the pineapple into chunks. Pour some cachaca over top. Sprinkle some sea salt and finely grate lime all over. It's the best way of eating fresh pineapple. I don't know what makes it amazing, but I think it's the salt. A must try. Yum
Finally! I LOVE Pineapples 🍍 !!!! I put pineapples on my Buffalo chicken salads, I put pineapples on skewers of any combination. My dad was born in Puerto Rico and we use condensed milk in so many recipes. 🤗
I made bolo gelado de abacaxi (cold pineapple cake) e delícia gelada in the low carb version just yesterday! Love, love, love!!!! One of my favs now that I'm basically cured from a pineapple long life allergy, as a Brazilian I was losing in a lot of things.
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!
could you do one with peppermint or chive? or other herbage? or lettuce/arugula/spinach? ☺️ maybee apricot, peach, pear? olives, feta, carrots or grapes, mustard, roasted onions, cashews?
i just recently ate a pollo al pastor, the recipe was from Rick Martinez cookbook, and you cook the chicken in pineapple and we made tacos w the chicken, pineapple, and avocado. it is the most delicious taco i've ever had in my life! chicken and pineapple definitely go together!!
Beryl in coastal parts of Karnataka we have a variation of sambar made from pineapples!!!! It’s thicker and tangy sweet and spicy and goes well with rice. I made it this morning and was nostalgic for wedding feasts where they would serve this in very small portions
I'm german. Just binge-watching your content, atm. And I could cook for another 62yrs and hadn't seen it all. But the more different style things I cook, the more comparison. And the more ideas for maybe simple dishes that may still stand out from the routine of german dishes. Like I've learned, that curry and fruit always go together well. So, i.e. I once made a simple fish curry. A true beginner's version with simple ingredients. Using some preferably firm white fish. Cutting a ripe mango into cubes. Using a (yellow)curry powder of my liking. How to find one? I find the ALDI (north) in Germany and Walmart (OK) quite pleasant. While I always hated the curry of a well-known german brand. Test it: warm a litte bit of curry in a small dry pan and add some butter. Let it cool. Try it on toast as a compound butter. Ask a neighbour for their favourite curry? Try 'em in direct comparison. (Even inviting the neighbour to that test? (Did that with 4 different oyster sauces.) Let's go: Cooking some rice. Check! For the fish: steaming it on a plate with fine stripes of ginger and a little soy sauce is a good idea. Warming up the curry in a dry pan and adding some coconut milk (high fat content!), reduce a little, add mango, just to warm it. Add the fish. From this, you can go crazy with other ingredients. But you could have this just as it is.
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, you are the first American that I hear say that loves condensed milk. And OMG 'Pudim' is just a Brazilian diamond. 😂 Anacleto, when I saw the thumb of the video, it came to my mind: it has to be Delícia de Abacaxi! And for my joy it was you saying exactly what I would say. It really is a mother's and Christmas dessert. I miss it so much! 😍
Pineapple and chicken - and curry powder, specifically a very mild westernized curry - is a really common combo in the Netherlands. We have kip kerrie everything. I 'm not sure I've had it in a pie; the most common iteration is as a mayo-based salad. I think coronation chicken in the UK is very similar!
Pauline mentioned about Indonesia. In Indonesia we have cookies called NASTAR very popular which always prepared by every family for all holidays Christmas, Eid and even Chinese New Year. The cookies was Dutch heritage which is pineapple jam in pastry.
