As a french person who just ate a galette complète at lunch I was very pleased to see you try this recipe :) I usually would add salt in the batter, and just mix buckwheat flour, an egg, water and a little milk (but there are so many variation off this recipe even if the Bretagne region where it come from is only like twice the size of Los Angeles county ^^)
Inga whenever you talk about the onion field in Yilan I want to go D: I go to Yilan all the time but never went anywhere besides the area around the train station!
I think it would be a nightmare to prepare. Bread has normally long waiting and cooking times and some doughs are prepared the day before. On top of that, dough mixing without a proper machine is difficult. By hand is even worse. And in all of these effort and time spent I don't take into consideration possible mistakes, very common if you aren't used to bakery. I think it would be better if each one of them picked a bread recipe and had their go at that. It would yield better results.
@@federico3652 I don't think you're thinking broadly enough, there are plenty of unleavened and quick breads that wouldn't be a problem to make all in one day especially if she uses the same definition as for pancakes in that "if it has bread in its name then its bread"
As a Vietnamese native, we usually cook a few really thin pork pieces and some shrimp pieces inside the pan to cook. after you flip it, then you pour the batter in altogether with the scallions and bean sprouts. remember to pour in a ladle scope of the batter (or a little more depending on your pan). you don't want it too thick, you would want it to be like a thin crispy crepe-like pancake. then you turn the heat down and put a lid over it so that the condensation would help with the crispiness of the bottom crepe with keeping it moist on the other side. after a few minutes take it out and fold it in half and you're all done! In my opinion it is best served with huge lettuce leaves where you can rip pieces of the banh xeo and wrap it inside the lettuce and then dip it in fish sauce!!! if you want a much cleaner way to eat it then you would put everything together inside a rice paper (of course you would have to dip it in hot water and then let it do it's thing) roll it up and then eat it like a banh xeo spring roll!!!
As a French person myself, I think I can safely say that you made us so proud, both with the cooking of the galette and with your pronounciation! Oh my god, that was epic. And for anyone who does not know Alex, go check him out, his channel is amazing and he's such a crazy cuisine genius! Thanks Inga for making the light shine on so many different cultures :)
Hi Inga! I just wanted to bring you some informations about French pancakes that are crepes and galettes. Even if it's known everywhere throughout the country and abroad, these originally come from the western region of France called Bretagne. They are traditionally made on a special device called "billig" which heat and cook the batter. The batter is spread onto it thanks to a wooden cylindrical spatula. (of course you can still prepare some crepes and galettes on pan !) The batter must be really fluid and liquid indeed, so when it cooks you must see some bubbles. Also, you hesitated to flip your galette, but don't worry, you don't have to, the galette is usually crispy on the edges but still a bit soft in the center. I'm glad you represented the French cuisine, and you did a really great job! 👍 Thanks for the video and don't hesitate to chat more about cooking 🍳
i love how inga didn't just go for the usual japanese souffle pancakes for dessert and american style pancakes for breakfast...creativity at its finest!!
As a Vietnamese person I'm impressed at how calm Inga was when she made the banh xeo. She as pronouced Nuoc Mam Cham so correctly. Whenever I made banh xeo, I would be panicking all the time. When my grandma did it she was hella calm. I'm proud of you, keep up the good work. A tip my grandma has and has passed down is that when she wants her banh xeo to have a beautiful golden slightly dark brown surface she gets a spoon and put a little bit of beer around the edges of the banh xeo.
Oooh you should try South Indian cuisine. Lots of different kinds of pancakes, some made from steamed rice (utthapam) and others made from fermented lentils (dosa). 10/10 would recommend!
Native Vietnamese here. In Vietnam we put scallions inside the bánh xèo along with shrimp, pork and mung bean instead of mixing them with the batter. P/S your Vietnamese pronunciation is definitely on point, Inga.
The fact that she kept the accent marks of the Vietnamese letters is *chefs kiss*. Most people would just turn them into English. And she also learned how to pronoun them well, omg I'm so proud
Your pronunciation for banh xeo and nuoc mam cham is really good. I'm happy to see other people of different ethnicity try Vietnamese food! My mom when making the nuoc mam actually adds a splash of fanta/sunkist for a brighter orange color and also a sweet bubbly taste to it.
oh my gosh, Ive never heard of anyone putting sunkist in, that sounds so neat!! my auntie would sometimes put in ginger ale (like the kind you get on a flight) for a similar effect!
oh wow that’s so cool ! i’ve never heard of fanta/sunkist. i’m also viet and i’ve never come across a ton of people appreciating viet food except phở so it literally makes me so happy to see other our other dishes become more popular :’)
@@kalenakien8036 Same, i noticed that my other relatives don't use it but my mom does and there is a difference in the sauces. And yeah, i also like seeing people try other vietnamese dishes too
I’m an Indonesian, and yes, cheddar and sweet condensed milk is a very iconic duo that doesn’t seem like it will work together. Another iconic duo from Indonesia is chocolate and cheese. It was delightful to see you make martabak!
Wow is Inga secretly Vietnamese because her Vietnamese sounds native to me lol. A tip for the banh xeo, you can add beer to the batter instead of water to make it more crispy.
Hey Inga, I really love your videos Well, Actually.... I have a request for you Can you do eating INDIAN food for 24 hours..... I would really love to see you do it ❤❤❤
“Never worked with buckwheat before, I know it’s like pretty hard to work with” Me whit so many intolerances using mostly buckwheat flour: huh 👀 Loved this tho ! I love this channel so much even though I basically cannot eat a single thing featured 😂
I'm so happy that you made galettes. It's a traditional dish from Britannia, a western region of France, from which my family is from. I eat it whenever I'm feeling nostalgic and you did it justice, it's beautifully done! Thank you for this.
For the Bánh Xèo, in the South, we use coconut milk instead of water for the batter. Plus, the batter only suppose to coat the pan very thinly, that’s why it crisp up so quickly. You use any topping, make it vegan if you like. Please give it a go my friends, it won’t disappoint
Loved the episode! Looking forward to more such videos. India has a huge variety of pancakes. Two of my favourite ones, which you could try are: 1. Chilla (a savoury pancake made with gram flour) 2. Uttapam (a cousin of dosa, made with lentil and rice batter, one can add toppings like tomatoes, onions, chillies, etc according to taste and choice)
As a Vietnamese, I’m truly mind blown by how well you made the bánh xèo. It is so beautiful and very well made. My first time making it was a disaster even though I’m Vietnamese. Also, Your pronunciation of bánh xèo and nước chấm is incredible. In my humble opinion, you have completely nailed the Hanoi dialect pronunciation of these words and that is not an easy task foreigners. I love your energy every time you cook and I adore the way you respect every culture that is represented in the dish that you make. I will always support your videos! Huge respect for Inga!
As a Vietnamese, I can confirm that Inga nailed the pronunciation of both "bánh xèo" and "nước mắm chấm". Absolutely impressive. Also, the "bánh xèo" that Inga made looks really stunning and delicious. Though it's a bit different from our streetfood version which has a much thinner layer of batter, for a crispier outside, and doesn't have mung beans. But still I think her version still hits all the marks. 👍
When you said different pancakes from all over the world, I was silently hoping you would try Dosa(A thin pancake or crepe made from fermented batter of rice and lentils) from India. Nevertheless I loved all your recipes.
The last one martabak manis, in Malaysia here we actually call them Apam Balik, also usually served sweet. Usually would put cheese, chocolate, and even black glutinous rice (黑糯米) as the filling. Omg it makes me salivate just thinking of it🥰🥰
inga's vietnamese pronunciation was so good! i love how much care she put into all the pronunciations, that's not something normal ... I'd suggest making the banh xeo thinner next time, though! :)
Love this video! Would love to see a waffles video. There are so many types: liege, bubble, *stuffed*, chicken and... but that's at least two appliances and idk if you can borrow them 😭 and ofc waffles are awfully close to pancakes. Btw, pronunciation of banh xeo is 👍
It all looks so good. The bánh xèo would have been crispier and better if ut was spread more thinly on the pan :( it’s supposed to be as thin or a bit thinner than a crepe :)
whoaa didn't expect to see martabak manis but I'm here for it!:D you did a great job in every dish, Inga! you're such a home-cook that radiate comfort and warmth in every meal:9 soo passionate. since I'm Indonesian, actually, we put martabak manis' topping that is mixed together first, then cutting it into half, put it over the other, then cut it into bite-sized square-ish like you did. but I do like the idea of doing half-and-half topping, and cutting it into quarter :D
Is Inga still trying to grow her personal channel? Or did ATE and Buzzfeed swallow that up 😟
3 года назад+1
you should try marquesitas! a crispy crepe with gouda cheese inside that is famous in Yucatan, Mexico. It's sold by street vendors and you can also add nutella and other toppings. Yucatecan cousine uses a lot of gouda cheese and also sweet + savory flavours.
DROP SKINCARE ROUTINE INGA. PLEASE!! guys please like this comment so she sees it and we get the video. AND HAIR. PLEASE DROP HAIR CARE ROUTINE AS WELL
Should bread be next? Or noodles? Or something else? 🤔- Inga
Absolutely the noodles since you can explore so many different kinds of noodles in different cultures. 😊🍜🍝
Maybe curry would be fun too.
@@Amateur.Nail.Art.1 omg curry would be fantastic
Bread if you guys each do one type. Noodles with the 24h format would be cool. A lot of different recipes from all over the world.
A dumpling episode!
This channel is just so simple and genuine in what they do. No flare, no trying to be funny or viral, just down to food and basics. I appreciate that.
They do try to be funny and fun in general
well they’re under buzzfeed so they have to have that authentic style
@@johnathanadams7763 I had the impression this was an indipendent channel 🤷🏻♂️
@@federico3652 Tbh mostly everyone did, and I was so happy that they were finally making content together, away from buzzfeed, but nope
@@Stella-gv6do lol i think it is their own channel, they said so in the Q and A vid
You should do cultural food from specific countries with not so much popularities like Iran
That would be great.
Also Georgia, Burma.
Pancakes for 24h? Be still my heart! xD
(also: I absolutely loved your baguette bag!)
As a french person who just ate a galette complète at lunch I was very pleased to see you try this recipe :)
I usually would add salt in the batter, and just mix buckwheat flour, an egg, water and a little milk (but there are so many variation off this recipe even if the Bretagne region where it come from is only like twice the size of Los Angeles county ^^)
beginning of the video i thought of that viet dish being perfect for this challenge i'm glad she did use it XD
Inga have to try martabak telur from Indonesia it have so much scallion inside
This is very hard work! 24 hours! You need a vacation!
I can see Inga being an old Asian lady that owns a scallion farm and sells her scallions at the local market.
Inga whenever you talk about the onion field in Yilan I want to go D: I go to Yilan all the time but never went anywhere besides the area around the train station!
Could you guys add exact recipes maybe,, for us to try?
I kept looking at her jawww!! It looks sculpted 😍
I think different “dumpling” style dishes from multiple countries would be really cool
i second this!!!
I'd love to see Inga make Pelmeni from Russia!
i agree!
Yes to this
@@Ddisha6113 not really. In essence even ravioli is a kind of dumpling if we look at its structure and basic building blocks
She should do "i only made bread" version since bread is clearly the love of her life
And now i just realized that she'll eat the love of her life if she did :/
I think it would be a nightmare to prepare. Bread has normally long waiting and cooking times and some doughs are prepared the day before. On top of that, dough mixing without a proper machine is difficult. By hand is even worse. And in all of these effort and time spent I don't take into consideration possible mistakes, very common if you aren't used to bakery.
I think it would be better if each one of them picked a bread recipe and had their go at that. It would yield better results.
That is a great idea! Have a telepathic cookie!
Good idea
@@federico3652 I don't think you're thinking broadly enough, there are plenty of unleavened and quick breads that wouldn't be a problem to make all in one day especially if she uses the same definition as for pancakes in that "if it has bread in its name then its bread"
I’d love to see you eat homemade noodles for 24 hours. You know there are varieties of noodles recipe that you can use
Yea thats good
up I also love to see that
YES!
That would be amazing
Yess, this is a good idea. Really recommend this.
As a Vietnamese native, we usually cook a few really thin pork pieces and some shrimp pieces inside the pan to cook. after you flip it, then you pour the batter in altogether with the scallions and bean sprouts. remember to pour in a ladle scope of the batter (or a little more depending on your pan). you don't want it too thick, you would want it to be like a thin crispy crepe-like pancake. then you turn the heat down and put a lid over it so that the condensation would help with the crispiness of the bottom crepe with keeping it moist on the other side. after a few minutes take it out and fold it in half and you're all done! In my opinion it is best served with huge lettuce leaves where you can rip pieces of the banh xeo and wrap it inside the lettuce and then dip it in fish sauce!!! if you want a much cleaner way to eat it then you would put everything together inside a rice paper (of course you would have to dip it in hot water and then let it do it's thing) roll it up and then eat it like a banh xeo spring roll!!!
Eating meat kills and pollutes our planet.
@@LM-te9qj It is the meat industry that killing our planet, not eating meat
@@LM-te9qj dude this is a youtube comment
@@LM-te9qj Dont add meat then? It is still great with just beansprout + shallot + mung bean.
As a French person myself, I think I can safely say that you made us so proud, both with the cooking of the galette and with your pronounciation! Oh my god, that was epic. And for anyone who does not know Alex, go check him out, his channel is amazing and he's such a crazy cuisine genius! Thanks Inga for making the light shine on so many different cultures :)
Yes the pronounciation was so good!
Ça fait toujours plaisir de voir un compatriote dans les commentaires ! Et oui, sa prononciation était PARFAITE
Ma français n'est plus bien mais je veux te dire que j'aime ton commentaire! Tu as une bonne perspective 😊
Everybody else dropping requests for "only bread for 24 hours" while I'm here just wanting to know her skincare routine
lmaoooooo, but like also same.
Asian don't raisin!
Yes!!
And make up rountine!
Same HAHAHA
So this is why she had edible flowers (reference from the chili oil episode)
When Inga said, "HOouh boy!"
It reminded me of Alvin.
My thought as well.
And that "fooh fooh fooh" ... So alvin 😁
Same! I thought “ah! Happy Alvin noises” lol
Yessssss ❤️
Hi Inga! I just wanted to bring you some informations about French pancakes that are crepes and galettes. Even if it's known everywhere throughout the country and abroad, these originally come from the western region of France called Bretagne. They are traditionally made on a special device called "billig" which heat and cook the batter. The batter is spread onto it thanks to a wooden cylindrical spatula. (of course you can still prepare some crepes and galettes on pan !) The batter must be really fluid and liquid indeed, so when it cooks you must see some bubbles. Also, you hesitated to flip your galette, but don't worry, you don't have to, the galette is usually crispy on the edges but still a bit soft in the center. I'm glad you represented the French cuisine, and you did a really great job! 👍 Thanks for the video and don't hesitate to chat more about cooking 🍳
is the spatula the same one that ppl usually used when spreading the crepe batter?
@@Skyuni98 yes, the batters are different but the way of cooking the batter is the same 😉
@@LePetitGeek49 thank you for sharing! glad i got to learn something new
i love how inga didn't just go for the usual japanese souffle pancakes for dessert and american style pancakes for breakfast...creativity at its finest!!
As a Vietnamese person I'm impressed at how calm Inga was when she made the banh xeo. She as pronouced Nuoc Mam Cham so correctly. Whenever I made banh xeo, I would be panicking all the time. When my grandma did it she was hella calm. I'm proud of you, keep up the good work. A tip my grandma has and has passed down is that when she wants her banh xeo to have a beautiful golden slightly dark brown surface she gets a spoon and put a little bit of beer around the edges of the banh xeo.
Oooh you should try South Indian cuisine. Lots of different kinds of pancakes, some made from steamed rice (utthapam) and others made from fermented lentils (dosa). 10/10 would recommend!
YESS!!! And most of them r vegan too!!!
Lots of pancakes in the India cuisine in general. Thalipeeth, khandvo, amboli, ghavane are the ones I know from the West Indian region.
Native Vietnamese here. In Vietnam we put scallions inside the bánh xèo along with shrimp, pork and mung bean instead of mixing them with the batter.
P/S your Vietnamese pronunciation is definitely on point, Inga.
The fact that she kept the accent marks of the Vietnamese letters is *chefs kiss*. Most people would just turn them into English.
And she also learned how to pronoun them well, omg I'm so proud
There's a lot of "do bread for 24 hours" requests for inga LOL
I think thats next video
Did anybody else watch Beryl’s channel and just saw the Martabak Manis street food episode? I thought that was a funny coincidence!
was just thinking about this !!
Yeess
A hotdog is a taco. You can all sleep comfortably tonight, folks.
Nono, it's a sandwich
So is pizza
A hot dog is a lazy gyro. They just didn't cut up the meat.
"Back here in the kitchen again" ... Inga you ever anywhere else? XD
Follow her on Instagram to see her go to the market 😆 or randomly trip/yelp in the middle of the plaza 😂❤️
When the title says pancakes for 24 hours, I already know Inga will make martabak manis. I'm craving it now for breaking my fasting.
OMG SO HAPPY THAT U MADE BANH XEO INGA!! im from vietnam and seeing our traditional dishes becoming more popular just make me so so so proud🤤 tysm🥰
yesss i swear i almost cried lol
My endocrinologist: So how's your diet going?
Me: *video title*
as an indonesian I'm really proud seeing inga cook martabak ❤
martbacc 👍👍👍
@Heidi Craig i watch it also! but beryl didn't make the crispy edges
Your pronunciation for banh xeo and nuoc mam cham is really good. I'm happy to see other people of different ethnicity try Vietnamese food! My mom when making the nuoc mam actually adds a splash of fanta/sunkist for a brighter orange color and also a sweet bubbly taste to it.
oh my gosh, Ive never heard of anyone putting sunkist in, that sounds so neat!! my auntie would sometimes put in ginger ale (like the kind you get on a flight) for a similar effect!
@@michelen2903 Yeah, it sounds weird but it works so well, and ginger ale would definitely work too. That sounds delicious lol.
oh wow that’s so cool ! i’ve never heard of fanta/sunkist. i’m also viet and i’ve never come across a ton of people appreciating viet food except phở so it literally makes me so happy to see other our other dishes become more popular :’)
@@kalenakien8036 Same, i noticed that my other relatives don't use it but my mom does and there is a difference in the sauces. And yeah, i also like seeing people try other vietnamese dishes too
Me last week craving pancakes. Me to myself gotta control don't indulge stay healthy.
Me after seeing the title. PANCAKES ALLL WEEEK ALL DAYY.
Can you try indian food for 24hrs
I’m an Indonesian, and yes, cheddar and sweet condensed milk is a very iconic duo that doesn’t seem like it will work together. Another iconic duo from Indonesia is chocolate and cheese. It was delightful to see you make martabak!
This is probably a very time-consuming request but I know you love bread so I hope you can try only making bread for 24 hours!
Of course a Hot Dog is a Sandwich! The Mythical Kitchen has a whole podcast about it :)
My thoughts exactly
Wow is Inga secretly Vietnamese because her Vietnamese sounds native to me lol. A tip for the banh xeo, you can add beer to the batter instead of water to make it more crispy.
I just wanted to say how respectful it is for you to really try and pronounce the different dishes! Also, everything looked so good!
as a half chinese and half indoenesian,I love the representation of different foods in this!!!! love you Inga
Can u do trying different types of Persian food ?
Much love from iran🖤
👏🏻
Yes please do
Anyone else think Flubber when she was jiggling the buckwheat pancake batter?🤣
Hey Inga,
I really love your videos
Well, Actually.... I have a request for you
Can you do eating INDIAN food for 24 hours.....
I would really love to see you do it
❤❤❤
“Never worked with buckwheat before, I know it’s like pretty hard to work with”
Me whit so many intolerances using mostly buckwheat flour: huh 👀
Loved this tho ! I love this channel so much even though I basically cannot eat a single thing featured 😂
Is a hot dog a sandwich?
Well I am going to go to sleep in a few hours, and now this going to be stuck in my head.
No, it's a taco.
@@waywardmind 😂😂
That's the name of a very popular podcast.
food theory
Is bologna a hot dog pancake? :D
When you have love for food so your happiest moment is being at a scallion farm🥲(Ngl its actually fun)
I'm so happy that you made galettes. It's a traditional dish from Britannia, a western region of France, from which my family is from. I eat it whenever I'm feeling nostalgic and you did it justice, it's beautifully done! Thank you for this.
I saw Inga and I clicked it so fast
Same here
How can people dislike this video? Her personality is so amazing!
For the Bánh Xèo, in the South, we use coconut milk instead of water for the batter. Plus, the batter only suppose to coat the pan very thinly, that’s why it crisp up so quickly. You use any topping, make it vegan if you like. Please give it a go my friends, it won’t disappoint
I just realized now this was new lmao
sameeeeeeeee
Sameeeee
Same
Her Vietnamese is pretty good
Loved the episode! Looking forward to more such videos.
India has a huge variety of pancakes. Two of my favourite ones, which you could try are:
1. Chilla (a savoury pancake made with gram flour)
2. Uttapam (a cousin of dosa, made with lentil and rice batter, one can add toppings like tomatoes, onions, chillies, etc according to taste and choice)
martabak manis is always a good idea🤩👍🏼
Were you too scared to try the masala Dosa? Not judging. Just asking.
Inga's fridge must be full of giant bowls of leftover batters now 😂
As a Vietnamese, I’m truly mind blown by how well you made the bánh xèo. It is so beautiful and very well made. My first time making it was a disaster even though I’m Vietnamese. Also, Your pronunciation of bánh xèo and nước chấm is incredible. In my humble opinion, you have completely nailed the Hanoi dialect pronunciation of these words and that is not an easy task foreigners. I love your energy every time you cook and I adore the way you respect every culture that is represented in the dish that you make. I will always support your videos! Huge respect for Inga!
Inga please do eating only Indian food for 24 hours please
Find you someone who looks at you the way Inga looks at scallions
Both her and Alvin make the sane happy excited noise while theyre in the begining stages of cooking
DO THE I ONLY MADE BREAD FOR 24 HOURS CHALLENGE!!!! LET'S GO INGA SHEEEEEEEESSSSSSHHHHH
SHEEESHH
just saw a video of Beryl making martabak today as well. i want to eat it
Love ur videos
As a Vietnamese, I can confirm that Inga nailed the pronunciation of both "bánh xèo" and "nước mắm chấm". Absolutely impressive.
Also, the "bánh xèo" that Inga made looks really stunning and delicious. Though it's a bit different from our streetfood version which has a much thinner layer of batter, for a crispier outside, and doesn't have mung beans. But still I think her version still hits all the marks. 👍
your pronunciation of "nước mắm chấm" was really on point!!!
also, would love to see 24-hr of Vietnamese food!
When you said different pancakes from all over the world, I was silently hoping you would try Dosa(A thin pancake or crepe made from fermented batter of rice and lentils) from India. Nevertheless I loved all your recipes.
What a treat! When Beryl and Inga made Martabak Manis. I definitely will buy Martabak Manis tomorrow.
Who doesnt love Inga! She so happy 🥰 brightens everyones day
Grated mozzarella and condensed milk on banana fritters is such a guilty pleasure for me. The combo totally works😂
Reminds me of kanafeh
Next video noodle for 24 hours?🥰
Inga's internal panic while making the gallette is me on the daily
The last one martabak manis, in Malaysia here we actually call them Apam Balik, also usually served sweet. Usually would put cheese, chocolate, and even black glutinous rice (黑糯米) as the filling. Omg it makes me salivate just thinking of it🥰🥰
And with creamy sweet corn too 😋
Yes ! In Indonesia we would put cheese and chocolate too ! Black Glutinous Rice sounds so good ! I love it
The smile on her face throughout the video just brightens my day 🥺🥺
Love ur videos... Love from India
This was a piece of panCAKE for Inga
inga's vietnamese pronunciation was so good! i love how much care she put into all the pronunciations, that's not something normal ... I'd suggest making the banh xeo thinner next time, though! :)
Thanks inga to make my favorite pancake in the world sooo i'm happy you enjoy it..♥️♥️♥️
A little off-topic but where can I get the dishes/plates you ate with? Love them, very aesthetic ❤
Somehow I was expecting Okonomiyaki or Souffle pancakes,, still great tho
I just watch her when i feel depressed...
feel better
I love how relaxing inga's videos are.
We need a q&a all about inga
Love this video! Would love to see a waffles video. There are so many types: liege, bubble, *stuffed*, chicken and... but that's at least two appliances and idk if you can borrow them 😭 and ofc waffles are awfully close to pancakes. Btw, pronunciation of banh xeo is 👍
The moment you know Paris so well that you litteraly know where she got that nutella crêpe (I think it's from Chatêlet ??)
Good episode tho 🔥🔥
5:58 well not for me😬
It all looks so good. The bánh xèo would have been crispier and better if ut was spread more thinly on the pan :( it’s supposed to be as thin or a bit thinner than a crepe :)
When she started shaking the batter for the buckwheat flour 😂😂😂
Makes me wanna cook it now just by this video LOL
Love it!
I clicked so fast when I saw it on my notif 😍
since that worth it episode QQ is my favorite food word lol
Awh, that amount of cheese need more condense milk 😄😄😄., and inga is always soo cute😆
whoaa didn't expect to see martabak manis but I'm here for it!:D you did a great job in every dish, Inga! you're such a home-cook that radiate comfort and warmth in every meal:9 soo passionate. since I'm Indonesian, actually, we put martabak manis' topping that is mixed together first, then cutting it into half, put it over the other, then cut it into bite-sized square-ish like you did. but I do like the idea of doing half-and-half topping, and cutting it into quarter :D
Inga needs to drop her skin care routine coz sis's SKIN is looking QQ
Everyone: The scallion pancake looks good
Me: Her plate is really nice!
I love how she didn’t make just normal classic pancakes for breakfast 🥞
Is Inga still trying to grow her personal channel? Or did ATE and Buzzfeed swallow that up 😟
you should try marquesitas! a crispy crepe with gouda cheese inside that is famous in Yucatan, Mexico. It's sold by street vendors and you can also add nutella and other toppings. Yucatecan cousine uses a lot of gouda cheese and also sweet + savory flavours.
DROP SKINCARE ROUTINE INGA. PLEASE!! guys please like this comment so she sees it and we get the video. AND HAIR. PLEASE DROP HAIR CARE ROUTINE AS WELL