I love your disclaimer about rice, just like how you always remind viewers that there are many cultures around the world and just as many delicious ways to cook any ingredient 😊
You need shrimp paste to balance the kare-kare. It provides the umami and salty aspect of the dish. Otherwise the peanut butter can be overwhelmingly sweet.
To us Filipinoes, kare-kare tastes a bit bland with out bagoong since were used to strong flavors and pair everything with rice. I had friends taste it (kare kare) as it is and loved it but told them to try it with shirm paste but didn't like the idea. If you are not asian shirmp paste is an acquired taste. What's delicious for you is not delicious for everybody.
@@ScaredHamshee But it's a part of the dish. As is the part where it is always eaten with rice. Something that MUST be emphasized, instead of hiding it and perpetuating the misconception that our dishes can be eaten as is. That leads to just more bad encounters with authentic versions. They'll never realize the intended flavor profile if they eat it the _wrong way_ the first time around. If they don't like it, then they don't. But don't apologize for how we eat our food.
In local markets around Metro Manila they sell unsweetened peanut butter that is specifically meant for Kare-Kare. The Filipino woman's advice to use sweet peanut butter is wrong, Beryl would have been better off using local American peanut butter which is not as sweet. The woman also seems to have forgotten to recommend shrimp paste as a condiment that needs to be paired with Kare-Kare (albeit used sparingly because a little goes a long way).
@@ScaredHamshee They should still give it a try at least once, since that's how the dish is meant to be eaten... If they've given it a try and they came to the conclusion that they still prefer it without the shrimp paste, then that's fine. All I'm saying is, not trying a dish as how it's intended to be eaten takes away from the experience. They're missing out and not having the full experience. Like I said, if they tried it and they came to the conclusion that they prefer it without the shrimp paste, then that's fine, at least they gave it a try.
@@AngkatanNamwaran That's the way it is meant to be eaten FOR FILIPINOS. Filipinos are used to salty food and they have rice to balance it out or temper it. I myself is a filipino but does not ever put the bagoong because the the peanut broth is salty enough for me. Foreigners have different taste, mostly bland tasting and for them putting bagoong to kare kare is akin to adding salt to an already salty dish.
WHEN THE WORLD IS FALLING APART AND I START TO FEEL ANXIOUS. I COME TO BERYL & PAN PALS. IT'S MY SAFE SPOT. PROVIDES ME WITH A SLIVER OF HOPE I NEED TO KEEP GOING. THX BERYL & HER TEAM
There are a lot of different directions that that could go are you requesting diabetic recipes as in low carbohydrate because really that's all insulin is calculated off of anyway so if you eat a whole plate of vegetables it's a diabetic recipe or you meaning subbing out any type of sugars with artificial sweeteners because that's not very beneficial either but true diabetic recipes have the carbohydrates listed so that they can be calculated for that is taught by dietitians to diabetics and really doesn't have anything to do with diabetic quote unquote recipes...
@@jdctact Either would be beneficial honestly. As a diabetic I cannot eat a lot of carbs and some fake sugars make my blood sugar go off. I love these recipes, but a majority of them I cannot enjoy like they are presented.
Fun fact: The banana blossom that you held up was half a banana blossom pod (cut up)and it doesnt grow into 1 banana, but like 20-30 bananas, like a whole bunch. each tiny flower on that stem in the can grows into a banana.
Yep. The big petal like things are bracts, which are just special leaves that are deep maroon or red when live. The bananas are the broken rows of tiny cylindrical flowers sandwiched between those bracts. Each flower becomes a banana.
I must say, because of you I now use wooden spoons and forks. Yes it's a texture thing for me. Thanks. And thanks for the insights of the world through recipes.
Seeing a Dublin man wearing a Cork t-shirt.. peace on earth. Also thank you for respecting the insistence on Kerrygold, it's actually the best butter in the world ☺
@@donnaclayton8644 no, the depression is not such a watershed moment in Italy. Usually it's the war that takes that place. But italian food has always been about making the best of very, very poor ingredients, there's tons of these recipes that are meant to avoid any waste. Old bread, cheese crusts, vegetable scraps, innards, blood, any manner of forageable, you'll find a recipe to make it edible, even delicious. It was that or starvation, and we got pretty good at it!
@@donnaclayton8644 nah, Italians were poor before, during and after 1929 😬. Italy was a poor country up until the 50s. A lot of traditional recipes are based on making the most of the little people had/could afford.
I make variant versions of two of the recipes, Mujaddara and Colcannon. The Mujaddara substitutes crispy fried leeks for the onions + adds spring greens (chard, spinach, or kale), while the Colcannon uses cabbage instead of kale -- I think that might be the more traditional (if longer and less healthy) version.
Hell yeah, Mujadara. So good with labneh, baba ganouj and cucumber-onion-parsley "salad". It's funny, growing up, it's one of those dishes you don't like as a kid, but when you grow up, as an adult, you love it. Also, did you know the Irish potato famine was caused by a pathogen infestation from Mexico. And to help out, the Chikasaw Natives sent the Irish people $750 (which at that time was a lot) to help with re-establishing their potato crops.
For me, it is Spring, because Australia. Something I made just a couple of hours ago was a large pan of oven-cooked miso flavoured rice and fish. Very brown flavour, and I will have plenty of leftovers for the next couple of days. I think it would be a very Autumn thing to make, but I made it now because I am working to reduce the content of the freezer chest, because the Xmas hampers are coming in a few weeks and the freezer needs its yearly defrosting beforehand, so that was a bag of fish to cook. Something Mum has asked me to make again that I think is rather Spring is roasted tomato soup. I stumbled across it in a cooking video, but the basic idea is put a pile of cherry tomatoes, some bell peppers, onion, garlic, and herbs in to roast, then transfer it it into a pot on the stove with some vegetable stock, simmer, then blend. I recommend augmenting with extra sundried tomatoes, and the oil they come jarred in can be used as the roasting oil, as it is already infused with tomato flavour. One of the things I have been doing to empty the freezer is use old bags of frozen vegetables to make vegetable stock. Always put in onion, any herbs you have on hand, savoury spices, and if you can find some, dried mushrooms, only go light on salt because you can add more salt later, and boil the kriff out of those leftover veggies until you get brown liquid. Then strain that liquid and use it in any cooking for some good veggie water base.
Oh and on rice cooking, I think the first time you put up that rice and lentil dish, I commented and said I grew up boiling and draining 4icw, but of late I have taken to oven-cooking. It is probably similar to the Asian absorption method, but it is put in the oven. I don't think I always get it right, maybe using too much liquid, but it ends up being so passive, which especially heading into Summer, I need.
Hi Beryl! It has always been a pleasure watching your videos and learning so many good dishes from all over the country! love you! 💓 Please also make some more Bangladeshi recipes like mutton/ chicken biriyani, fuchka, chotpoti, haleem, or morog polao( It's rice and chicken); you can also try fish with cauliflower and potatoes curry. For sweets, you can try to make Jilapi or Faluda, which are easy to make but so good to eat. We Bangladeshis have such a rich and vibrant food culture, and now that I'm in the USA, I really miss the flavors and dishes from back home! I’d love for you to explore Bangladeshi recipes more! The spices and flavors are so unique, and I think you'd love them.
I am totally making those picharones with japanese squash (kabotchan). Kabotchan tastes exactly between sweet potato and squash, so it'll be awesome. Thanks Beryl!
My Mom made Colcannon, but instead of kale, she used chopped green cabbage and green onions cut into 1 inch lengths. It is a family favorite that I still cook for my family. This was a delightful video. Thank you!
Must be really healthy stuff, judging by how it made that beard grow out! Has anyone ever told you that you bare a striking resemblance to Santa Claus?
i think it would be neat to do a video of traditional dishes that are made in a new country and how the cook adapts with the local ingredients in their new home to remind them of their old home!
Beryl, don't be intimidated into using metal utensils. I switched to wooden spoons and forks because of you. And I'm loving the softer feel of the wood against my teeth. All the best! 🙂
For anyone who hasn’t tried the mujadarah dish try it! I don’t remember where I saw the recipe and decided to make it since I love lentils and it’s so yummy and when you’re craving something hot and super comforting and filling this is it! Also it’s easy and cheap and has protein, carb, and fiber so it’s a win win
I only tried mujadrah and it’s one of my favorite middle eastern dishes, ppl think of it as simple or poor ppl dish.. even though it’s so simple it’s an excellent comfort meal
The way I knew we were getting Steve from The Netherlands with his wall of books when I saw that there was an Irish recipe there 😂 I almost did a happy dance 😅
Hi Beryl! Thanks for featuring karekare dish. In some parts of the country, it's okay not to use a sweet peanut butter. In the old days, my grandma usually roasts peanuts and grind until she gets the peanut butter consistency. The traditional version would usually taste bland but to make it savory, we add sauteed shrimp paste. There are variations of protein that can be used too. Try lechon kawali (or deep fried pork belly) and slice them to add texture to the dish.
Beryl, That picarones recipe is more a recipe for buñuelos de zapallo, pumpkin fritters. Picarones is a bit more complex batter made out of macre squash, sweet potatoes, anis seeds, etc and the "chancaca" or piloncillo syrup is spiced up with star anise, cloves, orange and figs leaves. Beryl, I recommend Bon Appétit's Peruvian Picarones recipe, minus the cardamom pods -Peruvian picarones do not use cardamom at all.
I prefer a heartier, meatier Kare Kare with beef cubes/chunks rather than ox tail. Ox tail has more collagen and is softer, but the beef just gives it that more solid bite and flavor that really contrasts nicely with the sauce and vegetables.
My mom makes amazing Kare-kare and I miss it dearly, and one time I saw her making it with Skippy. I was surprised because she used to get the ground up peanuts from the market that's specifically made for this dish because they don't add sugar. They usually mix in ground atsuete/annato powder to it but somehow, Skippy also works. Would say though that if all you have at home is natural peanut butter, your version would still taste great! Trust me.
One new favorite fall recipe I came up with is a simple rhubarb compote, using the diced rhubarb I froze in the summer. Simple volume ratio, so you can make it no matter what system you use: 6 parts rhubarb diced to 1cm/½-inch bits, 4 parts sugar, 1 part lemon juice. Simmer it up in a pan until desired thickness, stirring occasionally. This tastes mind-blowingly good, especially for how simple it is.
Beryl can I ask you something please? Can you make an episode on kitchen organization? Cause I've been working on mine but I see that you got all these different pots and pans and though you have a small kitchen it seems so organized (and omfg I've been ripping my hair out organizing all my stuff)!
If your rice is sticky when using the boil method you may need to cook it less or boil it lower, I have a lot ( I MEAN A LOT) of trouble with rice so I use this method. I rinse until the water runs clear, soak for 20- 30 min while prepping or watching your channel, bring the water to a well salted boil put the rice in, let it come back to a boil and turn down to a simmer quickly to keep the grains from breaking and gluten from forming...I use mostly basmati and cook it for 5 then drain...it isn't completely cooked but it carries over and I get lovely separate wholegrains. Thank you for everything!
Looove picarones. They are also typical in Chile. I would say the recipe is almost the same, including the preparation of the chancaca. I’m from the south of chile, and in my house the did it almost the same ❤ I would recommend you soak the picarones in the warm chancaca for a few minutes. That’s the proper way to do it, in my opinion.
I am Filipina. When I was small, I am task to do the peanut sauce. I toast first the peanut and rice. After, I manually grind it. We dont use peanut butter the old way of cooking kare kare is not sweet but it will balance with bagoong because its salty.
i love kare-kare but the best tasting one is my mom's!! my household isn't particularly into beef/pork (a lot of it due to health concerns) so we always have it with chicken. my mom puts a shitload of peanut butter in it and it's just unlike anywhere else that i've tasted
When I saw the kare-kare before it was named, I had this very slight hope that it would be this regional Filipino dish called pipian which looks the same as kare-kare but uses epazote and pumpkin (because the theme is autumn). Anyway nice vid. Haha ❤ Gotta admire Italian resourceful in this set. No wonder they're on top of the global cuisine hierarchy.
Kerry Gold is the best butter. I found it years ago before the internet!! Well there was internet but not like today, that’s for sure. It blew me away. I had used real butter as long as I can remember. I know I used margarine when I was first out on my own, but quickly changed to butter. It’s an extra cost that I will always sacrifice for. My potato hierarchy is so hard! I love potatoes!!! Pretty much anyway they can be made. I think mashed would be my number one. 😋 They are so comforting. When the world is beating you up and everything seems really dark, there’s always mashed potatoes. 😉 💙It’s like having a warm hug.😋. Then probably baked, pan fried in bacon grease with onions, then the rest are tied 😂. Fries, chips, scalloped, au gratin, potato soup 😂. I feel like Forest Gump and his shrimp 😂😂❤️. This is a good episode for today. When the world just doesn’t make any sense right now, there is always comfort food 🥰❤️❤️
Philippines 🇵🇭. I modified my versions. I add carrots 🥕, black pepper and cumin in any version. If there is too much salt 🧂, I add potato 🥔. For a vegetarian version, I may use a fake meat. If not, I substitute with mushrooms 🍄 such as shiitake or dried legumes such as mung beans or black eyed peas (not the music group). I may even add chillis 🌶 when craving for hot 🔥 spices.
Fun fact, the English take colcannon, form it into little patties and fry it. We call it “bubble and squeak”, serve with sausage and baked beans (the English type, to the American style)
Banana blossom and snake beans are also eaten as a side dish in Kerala (India). It is mostly used as thoran and mezhukkupuratti. I have not seen it used even in north India. I don't know if it is used in north india. If anyone knows please correct me. I find it fascinating to see the similarities between the food I normally eat and the food in other countries
I prefer kale over spinach, especially in soups and stews. We raised cattle and did our own butchering. Ox tail, liver, heart and tongue were all cooked first before anything else because the beef needed to hang for a few days.
Put leafy veggies in a large bowl of water then slosh them around. The dirt will fall to the bottom and off the veggies. Then just scoop out the veggies and our out the water.
Hi Beryl, if you'd want to try another amazing cozy fall dish please make some Austrian cream of pumpkin soup!! Served with the mandatory drizzle of Styrian pumpkin sees oil (Styria is a state of Austria). Styrian pumpkin seed oil might be hard to find where you live, but once you start using it you won't go back actually. It's dark green to almost black, rich & nutty & incomparable, like as unique as olive oil for example. It's so good as a flavor enhancer (it's not a frying oil) but also makes the best salad dressings.
I'm assuming this has already been said, but more "using up leftover" recipes would be great! Especially with how food is getting more and more expensive everywhere. I'm positive you have some already, for a compilation, bit more would be wonderful too! Things other than "freeze veggie pieces for broth" and "make a thanksgiving-leftover sandwich" lol
I thought the kale potatoes would be a way to introduce more veggies in a comforting way. Made me think of you could do an episode on healthier recipes that children love around the world. Recipes that include vegetables and other healthy ingredients.
I also love potatoes beyond all other starchy vegetables! Mashed potatoes Mashed potatoes Mashed potatoes Roasted potatoes Potatoes in soup There is a really wonderful Italian soup called *Jota* which has potatoes, beans and sauerkraut. It doesn’t sound very Italian but it is! And it is wonderful because of the sauerkraut and the potatoes. It also has bacon & ham which you can’t deny are wonderful as well.
some says that the indian sepoys that travelled to the Philippines made their own version of curry with what is available on that time, they made stalls to sell it hence the word "carenderia" came to be which means "canteen" or eatery..
Where did you get Sierra Andina beer!?! That brings back great memories of being in Huaraz Peru where that beer is from ❤ good choice on the Picarones y Vamos Peru!!!
"before winter actually arrives" *cough cough* meanwhile Colorado weather be wintering the last two days 😂😂. Love these videos Beryl. You're going to keep me inspired as we enter these long cold winter eves. :)
I'm in Mexico and I make kara kare with Skippy's peanut butter. MY father would say Lola( grandma) use crushed peanuts. I just add crush some salted peanuts in the kare kare Suree would like to try the the irish mash and kale and Palestinian lentil and rice
kare-kare needs to be paired with cooked bagoong or shrimp paste as a dip. you are missing out on the contrasting flavor of salty umami and peanut sweetness, good job on cooking it btw!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Beryl! I know! We need period food!! I would love to know what people culturally eat to feel better before/during period
Yes! I love this idea!
@@ilamiou i second the motion!
I second this!!! Hope you all are eating something that takes minimal effort to prep 😅
@@all-exits i'd offer you my tinola, it's the Filipino chicken ginger broth. Comforting for when you are in pain 😘
@@JeckoSTARlalooSounds like a warm hug! I'd love to try that ☺️
I love your disclaimer about rice, just like how you always remind viewers that there are many cultures around the world and just as many delicious ways to cook any ingredient 😊
You need shrimp paste to balance the kare-kare. It provides the umami and salty aspect of the dish. Otherwise the peanut butter can be overwhelmingly sweet.
To us Filipinoes, kare-kare tastes a bit bland with out bagoong since were used to strong flavors and pair everything with rice. I had friends taste it (kare kare) as it is and loved it but told them to try it with shirm paste but didn't like the idea. If you are not asian shirmp paste is an acquired taste. What's delicious for you is not delicious for everybody.
@@ScaredHamshee But it's a part of the dish. As is the part where it is always eaten with rice. Something that MUST be emphasized, instead of hiding it and perpetuating the misconception that our dishes can be eaten as is.
That leads to just more bad encounters with authentic versions. They'll never realize the intended flavor profile if they eat it the _wrong way_ the first time around.
If they don't like it, then they don't. But don't apologize for how we eat our food.
In local markets around Metro Manila they sell unsweetened peanut butter that is specifically meant for Kare-Kare. The Filipino woman's advice to use sweet peanut butter is wrong, Beryl would have been better off using local American peanut butter which is not as sweet. The woman also seems to have forgotten to recommend shrimp paste as a condiment that needs to be paired with Kare-Kare (albeit used sparingly because a little goes a long way).
@@ScaredHamshee They should still give it a try at least once, since that's how the dish is meant to be eaten... If they've given it a try and they came to the conclusion that they still prefer it without the shrimp paste, then that's fine. All I'm saying is, not trying a dish as how it's intended to be eaten takes away from the experience. They're missing out and not having the full experience. Like I said, if they tried it and they came to the conclusion that they prefer it without the shrimp paste, then that's fine, at least they gave it a try.
@@AngkatanNamwaran That's the way it is meant to be eaten FOR FILIPINOS. Filipinos are used to salty food and they have rice to balance it out or temper it. I myself is a filipino but does not ever put the bagoong because the the peanut broth is salty enough for me. Foreigners have different taste, mostly bland tasting and for them putting bagoong to kare kare is akin to adding salt to an already salty dish.
WHEN THE WORLD IS FALLING APART AND I START TO FEEL ANXIOUS. I COME TO BERYL & PAN PALS. IT'S MY SAFE SPOT. PROVIDES ME WITH A SLIVER OF HOPE I NEED TO KEEP GOING. THX BERYL & HER TEAM
Having Palestine and Ireland side by side just feels right (and the Philippines right after, Pinoy pride
Il faut parler de la Palestine dans tous les domaines de la vie
yes thank you for highlighting
Saoirse don Phailistín 🇮🇪🤝🇵🇸
@@happyenda3632Cinnte! Is mise a bhí sa físeán! Go raibh maith agat
Dont promote terrorism
The Mujaddarah loooks scrumptious 🤤
Would it ever be possible for you to display diabetic recipes? Like from diabetics around the world? Just wondering
Would LOVE that!!!!!
There are a lot of different directions that that could go are you requesting diabetic recipes as in low carbohydrate because really that's all insulin is calculated off of anyway so if you eat a whole plate of vegetables it's a diabetic recipe or you meaning subbing out any type of sugars with artificial sweeteners because that's not very beneficial either but true diabetic recipes have the carbohydrates listed so that they can be calculated for that is taught by dietitians to diabetics and really doesn't have anything to do with diabetic quote unquote recipes...
@jdctact Punctuation is a thing.
@@Living_a_spoonie_life so is voice to text and I really dont care.
@@jdctact Either would be beneficial honestly. As a diabetic I cannot eat a lot of carbs and some fake sugars make my blood sugar go off. I love these recipes, but a majority of them I cannot enjoy like they are presented.
Fun fact: The banana blossom that you held up was half a banana blossom pod (cut up)and it doesnt grow into 1 banana, but like 20-30 bananas, like a whole bunch. each tiny flower on that stem in the can grows into a banana.
Yep. The big petal like things are bracts, which are just special leaves that are deep maroon or red when live. The bananas are the broken rows of tiny cylindrical flowers sandwiched between those bracts. Each flower becomes a banana.
Yay, thank you for including Palestine! 🥰
in my family we top the mujaddara with the fried onion at the end rather than mix it in, and we also eat it with some spicy sauce. it's delish!
I must say, because of you I now use wooden spoons and forks. Yes it's a texture thing for me. Thanks. And thanks for the insights of the world through recipes.
Do you have a link for the spoons and forks, please?
@india0830 i found mine online through Walmart.
Link please
“It’s not soft in a weird way” is a great description. For real. That makes so much sense.
Seeing a Dublin man wearing a Cork t-shirt.. peace on earth. Also thank you for respecting the insistence on Kerrygold, it's actually the best butter in the world ☺
Yep, that was me. I went to Cork earlier this year, and yes Kerrygold all the way
I’m from the US and only eat kerrygold 😂 it’s the best!
I thought colcannon was supposed to have bacon in it@@seustaceRotterdam
@ no actually, in Ireland never with bacon
The parmesan balls would be amazing in a minestrone. ❤❤❤
I always put leftover parm rinds in my Minestrone! That makes alllllll the difference in the flavor!
Wonder if this was developed during the depression era?
@@donnaclayton8644 no, the depression is not such a watershed moment in Italy. Usually it's the war that takes that place. But italian food has always been about making the best of very, very poor ingredients, there's tons of these recipes that are meant to avoid any waste. Old bread, cheese crusts, vegetable scraps, innards, blood, any manner of forageable, you'll find a recipe to make it edible, even delicious. It was that or starvation, and we got pretty good at it!
@@donnaclayton8644 nah, Italians were poor before, during and after 1929 😬. Italy was a poor country up until the 50s. A lot of traditional recipes are based on making the most of the little people had/could afford.
Picarones is definitively something that I'm adding to my D&D night snack rotation
Definitely worth a place at the table, especially if your DM will give you a luck roll for bringing it!
I make variant versions of two of the recipes, Mujaddara and Colcannon. The Mujaddara substitutes crispy fried leeks for the onions + adds spring greens (chard, spinach, or kale), while the Colcannon uses cabbage instead of kale -- I think that might be the more traditional (if longer and less healthy) version.
Kale IS a form of cabbage.
@@deedrole5296 Right you are!
Hell yeah, Mujadara. So good with labneh, baba ganouj and cucumber-onion-parsley "salad". It's funny, growing up, it's one of those dishes you don't like as a kid, but when you grow up, as an adult, you love it. Also, did you know the Irish potato famine was caused by a pathogen infestation from Mexico. And to help out, the Chikasaw Natives sent the Irish people $750 (which at that time was a lot) to help with re-establishing their potato crops.
For me, it is Spring, because Australia. Something I made just a couple of hours ago was a large pan of oven-cooked miso flavoured rice and fish. Very brown flavour, and I will have plenty of leftovers for the next couple of days. I think it would be a very Autumn thing to make, but I made it now because I am working to reduce the content of the freezer chest, because the Xmas hampers are coming in a few weeks and the freezer needs its yearly defrosting beforehand, so that was a bag of fish to cook.
Something Mum has asked me to make again that I think is rather Spring is roasted tomato soup. I stumbled across it in a cooking video, but the basic idea is put a pile of cherry tomatoes, some bell peppers, onion, garlic, and herbs in to roast, then transfer it it into a pot on the stove with some vegetable stock, simmer, then blend. I recommend augmenting with extra sundried tomatoes, and the oil they come jarred in can be used as the roasting oil, as it is already infused with tomato flavour. One of the things I have been doing to empty the freezer is use old bags of frozen vegetables to make vegetable stock. Always put in onion, any herbs you have on hand, savoury spices, and if you can find some, dried mushrooms, only go light on salt because you can add more salt later, and boil the kriff out of those leftover veggies until you get brown liquid. Then strain that liquid and use it in any cooking for some good veggie water base.
Oh and on rice cooking, I think the first time you put up that rice and lentil dish, I commented and said I grew up boiling and draining 4icw, but of late I have taken to oven-cooking. It is probably similar to the Asian absorption method, but it is put in the oven. I don't think I always get it right, maybe using too much liquid, but it ends up being so passive, which especially heading into Summer, I need.
Hi Beryl! It has always been a pleasure watching your videos and learning so many good dishes from all over the country! love you! 💓
Please also make some more Bangladeshi recipes like mutton/ chicken biriyani, fuchka, chotpoti, haleem, or morog polao( It's rice and chicken); you can also try fish with cauliflower and potatoes curry. For sweets, you can try to make Jilapi or Faluda, which are easy to make but so good to eat. We Bangladeshis have such a rich and vibrant food culture, and now that I'm in the USA, I really miss the flavors and dishes from back home! I’d love for you to explore Bangladeshi recipes more! The spices and flavors are so unique, and I think you'd love them.
I am totally making those picharones with japanese squash (kabotchan). Kabotchan tastes exactly between sweet potato and squash, so it'll be awesome. Thanks Beryl!
That Sounds so good!
My Mom made Colcannon, but instead of kale, she used chopped green cabbage and green onions cut into 1 inch lengths. It is a family favorite that I still cook for my family.
This was a delightful video. Thank you!
Never tried it kale either, always cabbage and green onions.
I have heard of this recipe as well. I have always heard that it used cabbage with the potatoes. But I bet kale would be really interesting.
I always use cabbage too. Love it!
Must be really healthy stuff, judging by how it made that beard grow out! Has anyone ever told you that you bare a striking resemblance to Santa Claus?
That's the way my family does it.
We're also a bit extra and sometimes stir chopped bacon through it.
11:55 you can change it a bit with different legumes types like dif coloured lentils and different rice !!
i think it would be neat to do a video of traditional dishes that are made in a new country and how the cook adapts with the local ingredients in their new home to remind them of their old home!
Beryl, don't be intimidated into using metal utensils. I switched to wooden spoons and forks because of you. And I'm loving the softer feel of the wood against my teeth.
All the best! 🙂
Lol and I hate the feel of wood in my mouth, must be metal for me. But of course everybody should use what they prefer, not what others say!
It is a personal choice. I really do not like wooden utensils. The texture of even the most smooth wood just makes me cringe.
If nothing else let me be a wooden spoon influencer haha 😆
@@BerylShereshewsky I use a wooden spoon too because of this channel. Very cottagecore according to my teenager.
For anyone who hasn’t tried the mujadarah dish try it! I don’t remember where I saw the recipe and decided to make it since I love lentils and it’s so yummy and when you’re craving something hot and super comforting and filling this is it! Also it’s easy and cheap and has protein, carb, and fiber so it’s a win win
I only tried mujadrah and it’s one of my favorite middle eastern dishes, ppl think of it as simple or poor ppl dish.. even though it’s so simple it’s an excellent comfort meal
The way I knew we were getting Steve from The Netherlands with his wall of books when I saw that there was an Irish recipe there 😂 I almost did a happy dance 😅
Hi Teresa, it’s me in the video. I have to stop buying cookbooks 😜
@@seustaceRotterdamnever stop buying cookbooks! (Coming from a fellow cookbook addict)
Do not let anyone bully you for your habits. Do you without shame. ❤
Kare kare is one of my favorite dishes ever, especially with a ton of bagoong
I made colcannon the other night! And I will definitely make the mujadarrah.
Hi Beryl! Thanks for featuring karekare dish. In some parts of the country, it's okay not to use a sweet peanut butter. In the old days, my grandma usually roasts peanuts and grind until she gets the peanut butter consistency. The traditional version would usually taste bland but to make it savory, we add sauteed shrimp paste.
There are variations of protein that can be used too. Try lechon kawali (or deep fried pork belly) and slice them to add texture to the dish.
Beryl, That picarones recipe is more a recipe for buñuelos de zapallo, pumpkin fritters. Picarones is a bit more complex batter made out of macre squash, sweet potatoes, anis seeds, etc and the "chancaca" or piloncillo syrup is spiced up with star anise, cloves, orange and figs leaves.
Beryl, I recommend Bon Appétit's Peruvian Picarones recipe, minus the cardamom pods -Peruvian picarones do not use cardamom at all.
Dear Beryl,
You must eat kare-kare with bagoong (Filipino shrimp paste), it elevates the dish to a whole new level!
I prefer a heartier, meatier Kare Kare with beef cubes/chunks rather than ox tail. Ox tail has more collagen and is softer, but the beef just gives it that more solid bite and flavor that really contrasts nicely with the sauce and vegetables.
I love using parmesan rinds in soups, to cook dry beans, in a sauce... anywhere x) But I never try the "meatballs" although I knew about them!
My mom makes amazing Kare-kare and I miss it dearly, and one time I saw her making it with Skippy. I was surprised because she used to get the ground up peanuts from the market that's specifically made for this dish because they don't add sugar. They usually mix in ground atsuete/annato powder to it but somehow, Skippy also works. Would say though that if all you have at home is natural peanut butter, your version would still taste great! Trust me.
Vegeta is produced in Croatia and is widely used in al ex-Yugoslavian countries. It is basicaly MSG with salt and dry vegetables ...
Hey, I live in Japan and I found Vegeta from Croatia on Amazon Japan!! And I will order this. I love the idea of a vegetable broth/flavoring!
I thought Vegeta was a character from Dragon Ball Z
That was me in the video. Since travelling to the Balkans vegeta has become my new secret ingredient.
Love Beryl and her sense of humor 😊
“What a superbly featured room and what excellent boiled potatoes. Many years since I've had such an exemplary vegetable.” 😉😉😉
😂 he was so weird
@ Hey, he practiced his compliments to make them seem spontaneous. 😬
One new favorite fall recipe I came up with is a simple rhubarb compote, using the diced rhubarb I froze in the summer. Simple volume ratio, so you can make it no matter what system you use: 6 parts rhubarb diced to 1cm/½-inch bits, 4 parts sugar, 1 part lemon juice. Simmer it up in a pan until desired thickness, stirring occasionally.
This tastes mind-blowingly good, especially for how simple it is.
Beryl can I ask you something please? Can you make an episode on kitchen organization? Cause I've been working on mine but I see that you got all these different pots and pans and though you have a small kitchen it seems so organized (and omfg I've been ripping my hair out organizing all my stuff)!
Kare-kare is my favorite food.
Its the one dish i crave everytime i go home. The best dish with shrimp paste
I would love to see an episode of you sharing what dishes you’ve made multiple times since trying them!
This is amazing. I'd love to see a series on how people around the world cook their leftovers.
I love cooking potatoes in onion soup mix under a whole chicken 😊
If your rice is sticky when using the boil method you may need to cook it less or boil it lower, I have a lot ( I MEAN A LOT) of trouble with rice so I use this method. I rinse until the water runs clear, soak for 20- 30 min while prepping or watching your channel, bring the water to a well salted boil put the rice in, let it come back to a boil and turn down to a simmer quickly to keep the grains from breaking and gluten from forming...I use mostly basmati and cook it for 5 then drain...it isn't completely cooked but it carries over and I get lovely separate wholegrains. Thank you for everything!
Just a small correction, it's not gluten. Rice is gluten-free, despite the confusing term "glutinous". The stuff that forms is amylopectin.
My potato preparation ranking:
-gateau
-mint croquette
-italian mashed potato
-roasted potatoes with rosemary
Looove picarones. They are also typical in Chile. I would say the recipe is almost the same, including the preparation of the chancaca. I’m from the south of chile, and in my house the did it almost the same ❤
I would recommend you soak the picarones in the warm chancaca for a few minutes. That’s the proper way to do it, in my opinion.
I am Filipina. When I was small, I am task to do the peanut sauce. I toast first the peanut and rice. After, I manually grind it. We dont use peanut butter the old way of cooking kare kare is not sweet but it will balance with bagoong because its salty.
i love kare-kare but the best tasting one is my mom's!! my household isn't particularly into beef/pork (a lot of it due to health concerns) so we always have it with chicken. my mom puts a shitload of peanut butter in it and it's just unlike anywhere else that i've tasted
the banana fruit in the banana blossoms are the little string like petals above the large leaf, they arrange in sequence, Fruit/leaves/Fruit/leave
When I saw the kare-kare before it was named, I had this very slight hope that it would be this regional Filipino dish called pipian which looks the same as kare-kare but uses epazote and pumpkin (because the theme is autumn).
Anyway nice vid. Haha ❤ Gotta admire Italian resourceful in this set. No wonder they're on top of the global cuisine hierarchy.
❤❤❤the silly jokes and puns. Thanks for the great recipes.
It's super autumny here, and this is the perfect video at the perfect time 😍🧡
I really want to try the kare-kare and parmesan crust balls someday! Both of those sound especially delicious and unusual.
Kerry Gold is the best butter. I found it years ago before the internet!! Well there was internet but not like today, that’s for sure. It blew me away. I had used real butter as long as I can remember. I know I used margarine when I was first out on my own, but quickly changed to butter. It’s an extra cost that I will always sacrifice for. My potato hierarchy is so hard! I love potatoes!!! Pretty much anyway they can be made. I think mashed would be my number one. 😋 They are so comforting. When the world is beating you up and everything seems really dark, there’s always mashed potatoes. 😉 💙It’s like having a warm hug.😋. Then probably baked, pan fried in bacon grease with onions, then the rest are tied 😂. Fries, chips, scalloped, au gratin, potato soup 😂. I feel like Forest Gump and his shrimp 😂😂❤️. This is a good episode for today. When the world just doesn’t make any sense right now, there is always comfort food 🥰❤️❤️
Colcannon is one of my favorite things in the world to make and eat. I always add bacon to mine to give it a little extra oomph.
In Maharashtra (India) we make banana blossom sabzi that tastes like keema. It takes very long to prepare but it's super delicious. ❤ 18:23
Hi girl you’re supposed to eat kare kare with bagoong (shrimp) and it will level up the flavor
I knew brothers whose nicknames were Skippy and Jiffy. The third brother drew the line at Peter Pan 😂
It's coddle and colcannon time here in Dublin
if you just got the vegetable between crunchy and soft, kare kare is to die for.
Philippines 🇵🇭. I modified my versions. I add carrots 🥕, black pepper and cumin in any version. If there is too much salt 🧂, I add potato 🥔.
For a vegetarian version, I may use a fake meat. If not, I substitute with mushrooms 🍄 such as shiitake or dried legumes such as mung beans or black eyed peas (not the music group).
I may even add chillis 🌶 when craving for hot 🔥 spices.
You talking about potatoes reminded me of the Hobbit😆 “Boil em, mash em put them in a stew”
Think you are on to something between the blossom and artichoke, they are also a large flower heads and comes from a plant related to thistles.
The Kare Kare is best eaten with a bit of shrimp paste for every spoonful to enhance the taste.
Fun fact, the English take colcannon, form it into little patties and fry it. We call it “bubble and squeak”, serve with sausage and baked beans (the English type, to the American style)
Yessss!! Another video! My joy! ❤️
10:48 when you drain the rice, save the water, use it as a hair rince or a face toner, keep it in the fridge up to 5 days... ❤You're welcome 😊
GOOD FOR U FOR INCLUDING PALESTINE
Banana blossom and snake beans are also eaten as a side dish in Kerala (India). It is mostly used as thoran and mezhukkupuratti. I have not seen it used even in north India. I don't know if it is used in north india. If anyone knows please correct me.
I find it fascinating to see the similarities between the food I normally eat and the food in other countries
I prefer kale over spinach, especially in soups and stews.
We raised cattle and did our own butchering. Ox tail, liver, heart and tongue were all cooked first before anything else because the beef needed to hang for a few days.
Put leafy veggies in a large bowl of water then slosh them around. The dirt will fall to the bottom and off the veggies. Then just scoop out the veggies and our out the water.
I do that in the kitchen sink. Works perfectly.
Hi Beryl, if you'd want to try another amazing cozy fall dish please make some Austrian cream of pumpkin soup!! Served with the mandatory drizzle of Styrian pumpkin sees oil (Styria is a state of Austria). Styrian pumpkin seed oil might be hard to find where you live, but once you start using it you won't go back actually. It's dark green to almost black, rich & nutty & incomparable, like as unique as olive oil for example. It's so good as a flavor enhancer (it's not a frying oil) but also makes the best salad dressings.
Sometimes I feel bad for the rest of the world that they don't get to have Styrian pumpkin seed oil 😅
I'm assuming this has already been said, but more "using up leftover" recipes would be great! Especially with how food is getting more and more expensive everywhere. I'm positive you have some already, for a compilation, bit more would be wonderful too! Things other than "freeze veggie pieces for broth" and "make a thanksgiving-leftover sandwich" lol
adding nutmeg and lemon juice to jadra is a MUST imho
Awwwww KareKare so lovely
I thought the kale potatoes would be a way to introduce more veggies in a comforting way. Made me think of you could do an episode on healthier recipes that children love around the world. Recipes that include vegetables and other healthy ingredients.
I also love potatoes beyond all other starchy vegetables!
Mashed potatoes
Mashed potatoes
Mashed potatoes
Roasted potatoes
Potatoes in soup
There is a really wonderful Italian soup called *Jota* which has potatoes, beans and sauerkraut. It doesn’t sound very Italian but it is! And it is wonderful because of the sauerkraut and the potatoes. It also has bacon & ham which you can’t deny are wonderful as well.
some says that the indian sepoys that travelled to the Philippines made their own version of curry with what is available on that time, they made stalls to sell it hence the word "carenderia" came to be which means "canteen" or eatery..
I was just in Peru, I will sure miss a lot of food from there. Picarones is one of them.
Where did you get Sierra Andina beer!?! That brings back great memories of being in Huaraz Peru where that beer is from ❤ good choice on the Picarones y Vamos Peru!!!
Oh my, i wanted to enjoy Beryl's video and instead of her voice there was a french AI voice i almost cried 😢
Jiffy or Skippy or similar style of peanut butter definitely works for kare kare.
My local grocery chain sells a bag of rinds in the cheese aisle! I keep them in my freezer. Now, I need to defrost a few.
"before winter actually arrives" *cough cough* meanwhile Colorado weather be wintering the last two days 😂😂. Love these videos Beryl. You're going to keep me inspired as we enter these long cold winter eves. :)
I used to live in Denver!
parmigiano crust balls are so so good!
Potatoes go with any kind of greens. My mother always cooked kale with chunky diced potatoes... and bacon.
MY EVER FAVOURITE!!! KARE KARE!!!!!!!!!!!!!!!!!!!!!
thank u for including palestiene
I'm in Mexico and I make kara kare with Skippy's peanut butter. MY father would say Lola( grandma) use crushed peanuts. I just add crush some salted peanuts in the kare kare
Suree would like to try the the irish mash and kale and Palestinian lentil and rice
I didn't realise this was a compilation of recycled content until the Irish potato recipe and the Kare Kare.
Kare Kare without shrimp paste should be a crime 😂
Try wagyu cubes as a sub to ox tail and it will make the long process shorter .. or try the Crispy Lecheon Kawali topped on your Veggie Kare Kare 👌👌👌
Love this episode, even if it is a rerun
Awesome! I made ox tail soup and used the stock I saved from taco de lingua I made earlier this month.
As a south indian, this is exactly how we cook rice!
I cannot wait to make Kare Kare!
kare-kare needs to be paired with cooked bagoong or shrimp paste as a dip. you are missing out on the contrasting flavor of salty umami and peanut sweetness, good job on cooking it btw!
Fried, baked, mashed, boiled!