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 :)
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.
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!!
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 🍳
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
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.
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 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
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!
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!
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!
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.
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.
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)
How can people dislike this video? Her personality is so amazing!
3 года назад+6
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. 👍
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
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
I love watching this cuz she seems so happy when she talks about her memory of eating the "egg pancakes" with how her mom used to make them. It's adorable
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! :)
This was super rad. I love the idea of exploring a concept, like pancakes, from so many different cultural angles. And there are so many more types of pancakes! Really enjoyed this :)
I love this channel! I love seeing how asian comfort food is made. I think it'd be interesting to see other cultures being tried too since this channel tends to explore asian cuisine more. (like the french pancake)
A pancake i make often and looove is a cabbage pancake It's basically flour and water whisked to a thin batter, add thinly sliced cabbage and onions then fry in some oil till crispy To me it tastes like fried spring rolls so i like to dip it in soy sauce
This was so cool! I somehow expected some Korean pancakes since they have so many variations of it and I cook it all the time. But I am so happy there were none because now I get to see new recipes to try out
Little hello from Brittany, where the “galette de sarasin” ( nice pronunciation btw) was created, can’t describe how happy I was to see you cook it. You did a great job, love your videos continue like this
I find comfort watching these videos especially from this channel. whenever I munch on something or just want to watch something I find myself coming here ❤️
As an indonesian, i approved that Inga's martabak is like the authentic one :D After these covid things end, whenever you guys coming to Indonesia, you guys should try martabak. In Indonesia you can find 2 types of martabak, one is the sweet ones like in this video, and another one is the savoury one that has meat, scallion and all of those savoury toppings. Glad that an Indonesian cuisine is being introduced in this video ❤️ keep up the good work Inga and teams🙏
I’m glad Inga decided to make Bun Xiao. It is definitely a Vietnamese dish but it’s also commonly made and eaten in Cambodia and it’s one of my favourite dishes. The Vietnamese add like pork pieces, shrimp and mung bean which seems delicious to but I personally love it with pork mince, bean shoots, scallions aka spring onions, roasted peanuts, cucumber pieces and a bit of salad with that delicious fish sauce dressing it’s so good!
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 ^^)
So happy to see you cook some French food I feel so proud 😍 you did an amazing job!!! If you ever want to do it again, the recipe works almost the same (and much simpler) if you just mix buckwheat flour, water and an egg. Well done 👏🏼
Banh xeo is also enjoyed in Cambodia! (Name has a slightly different spelling here) so excited to see it on the video! I think you should do an only salad for 24 hours. There are so many things you could do with that
French here! You pronounced "galettes de sarrasin" really well! (we also call it "galettes de blé noir", so litteraly "black wheat"). We actually call pancake "galette" when it's made with sarrasin flour (buckwheat, which gives a darker color than wheat) and with savoury toppings. When it's sweet toppings, pancakes are made with wheat flour, and we call it "crêpes". Good job on it, it looks legit!
Here in Malaysia, our version of martabak manis is called ‘apam balik’ and comes in two forms - a thicker one like Inga made and a thinner, crispier version. The traditional filling for both is a sugared crunchy peanut mix with sweetened creamed corn, though you also get modern versions that stuff them with peanut butter, Nutella etc. Murtabak here is a savoury meat, egg and onion stuffed pancake. Happy to see our Indonesian neighbours being repped! 😊
Hello my friend! I opened this youtube channel to take better care of my mother who has cancer. My parents are separated and my father does not support us financially. I have to take care of my mother and sister and finish my university. I'll be uploading great videos soon. :) Can you support me so that I can take better care of my family?
your bánh xèo is pretty good, crispy, nice yellow. i'm so proud to see vietnamese cuisine in ur video n u enjoy the food. when you make the video about "roll" only don't forget to try spring rolls.thank you for a video,love u
“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 😂
Pro tip: try incorporate whipped egg whites as a last ingredient and don't whisk it, just mix it bottom to top (you can use a scraper, a spatula or just your hand), so the dough will stay fluffier. Whisking whipped egg whites (or just working it too much) tends to release all the air incorporated.
I am hungry for my dinner so the first three look particularly delicious. Thank you for making this video. There are tens of thousands of types of pancakes around the world and I hope you do many many more!
It's fascinating how Asian cultures (that i know of) have different versions of scallion pancake! In Indonesia, we have Martabak Asin (Salty Martabak) and we make it with eggs, scallion, sometimes beef, filled in a super see through thin dough and fry it in hot oil. Also, you have to try the chocolate and cheese combo on the martabak, fold the chocolate side against the cheese side, and you'll get sweet and savory flavor bomb! We love it here. In my city we dont call it Martabak Manis, we call it "Terang Bulan" which literally translates to "Moon Shine", because they only sell it at night when the moon shines.
Indonesia represents! Proud Indo here haha so excited eventho you made it once with Stephanie back then. But here in Indonesia, we usually use margarine , not butter. So you upgraded our martabak to be fancier haha I love it!
I'm Taiwanese American who goes back to Taiwan every summer and it is so refreshing and comforting seeing a Taiwanese American person cooking foods I know and love so well
Wow, this was such a good video. That French pancake looks like something else I want to make. It also reminded me to go back to the Korean food video so I could order the Mangchhi cookbook.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
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
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 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
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 😊
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.
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!!
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)
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
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
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.
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 ❤️
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.
as a half chinese and half indoenesian,I love the representation of different foods in this!!!! love you Inga
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.
@@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
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.
I just wanted to say how respectful it is for you to really try and pronounce the different dishes! Also, everything looked so good!
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
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!
There's a lot of "do bread for 24 hours" requests for inga LOL
I think thats next video
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!
You should do cultural food from specific countries with not so much popularities like Iran
That would be great.
Also Georgia, Burma.
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.
My endocrinologist: So how's your diet going?
Me: *video title*
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.
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
Both her and Alvin make the sane happy excited noise while theyre in the begining stages of cooking
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
"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 😂❤️
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.
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)
How can people dislike this video? Her personality is so amazing!
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. 👍
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
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.
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
I love how relaxing inga's videos are.
I love watching this cuz she seems so happy when she talks about her memory of eating the "egg pancakes" with how her mom used to make them. It's adorable
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!
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! :)
your pronunciation of "nước mắm chấm" was really on point!!!
also, would love to see 24-hr of Vietnamese food!
Inga's internal panic while making the gallette is me on the daily
Anyone else think Flubber when she was jiggling the buckwheat pancake batter?🤣
Pancakes for 24h? Be still my heart! xD
(also: I absolutely loved your baguette bag!)
This was super rad. I love the idea of exploring a concept, like pancakes, from so many different cultural angles. And there are so many more types of pancakes! Really enjoyed this :)
I love this channel! I love seeing how asian comfort food is made. I think it'd be interesting to see other cultures being tried too since this channel tends to explore asian cuisine more. (like the french pancake)
A pancake i make often and looove is a cabbage pancake
It's basically flour and water whisked to a thin batter, add thinly sliced cabbage and onions then fry in some oil till crispy
To me it tastes like fried spring rolls so i like to dip it in soy sauce
This was so cool! I somehow expected some Korean pancakes since they have so many variations of it and I cook it all the time. But I am so happy there were none because now I get to see new recipes to try out
The smile on her face throughout the video just brightens my day 🥺🥺
Little hello from Brittany, where the “galette de sarasin” ( nice pronunciation btw) was created, can’t describe how happy I was to see you cook it. You did a great job, love your videos continue like this
Of course a Hot Dog is a Sandwich! The Mythical Kitchen has a whole podcast about it :)
My thoughts exactly
When she started shaking the batter for the buckwheat flour 😂😂😂
Makes me wanna cook it now just by this video LOL
Love it!
Omg I was hoping to see bánh xèo and you actually made it!! I think it’s awesome that you’re introducing people to all these foods around the world 😊💕
Inga's fridge must be full of giant bowls of leftover batters now 😂
I saw Inga and I clicked it so fast
Same here
When you have love for food so your happiest moment is being at a scallion farm🥲(Ngl its actually fun)
Inga is just so amazing! I love watching her video and trying out the recipes she makes!
What a treat! When Beryl and Inga made Martabak Manis. I definitely will buy Martabak Manis tomorrow.
I find comfort watching these videos especially from this channel. whenever I munch on something or just want to watch something I find myself coming here ❤️
As an indonesian, i approved that Inga's martabak is like the authentic one :D After these covid things end, whenever you guys coming to Indonesia, you guys should try martabak. In Indonesia you can find 2 types of martabak, one is the sweet ones like in this video, and another one is the savoury one that has meat, scallion and all of those savoury toppings. Glad that an Indonesian cuisine is being introduced in this video ❤️ keep up the good work Inga and teams🙏
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
I’m glad Inga decided to make Bun Xiao. It is definitely a Vietnamese dish but it’s also commonly made and eaten in Cambodia and it’s one of my favourite dishes. The Vietnamese add like pork pieces, shrimp and mung bean which seems delicious to but I personally love it with pork mince, bean shoots, scallions aka spring onions, roasted peanuts, cucumber pieces and a bit of salad with that delicious fish sauce dressing it’s so good!
This is a great hybridization of the videos you've made already I can't wait to see the next one!
I'm rewatching this and i just have to say your pronounciation of Vietnamese is really good
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 ^^)
Can u do trying different types of Persian food ?
Much love from iran🖤
👏🏻
Yes please do
So happy to see you cook some French food I feel so proud 😍 you did an amazing job!!!
If you ever want to do it again, the recipe works almost the same (and much simpler) if you just mix buckwheat flour, water and an egg. Well done 👏🏼
Banh xeo is also enjoyed in Cambodia! (Name has a slightly different spelling here) so excited to see it on the video! I think you should do an only salad for 24 hours. There are so many things you could do with that
Who doesnt love Inga! She so happy 🥰 brightens everyones day
10:15 "Should I be ambitious and do a flip or should I preserve my dignity" 😂😂😂
We need a q&a all about inga
One of the best channels here in YT right now. Much love from the Philippines!
I love to see people like you who is very passionate about preparing food😍😍
I'm a fan
Find you someone who looks at you the way Inga looks at scallions
This was really fun, I love these videos 😊
French here! You pronounced "galettes de sarrasin" really well! (we also call it "galettes de blé noir", so litteraly "black wheat"). We actually call pancake "galette" when it's made with sarrasin flour (buckwheat, which gives a darker color than wheat) and with savoury toppings. When it's sweet toppings, pancakes are made with wheat flour, and we call it "crêpes". Good job on it, it looks legit!
Here in Malaysia, our version of martabak manis is called ‘apam balik’ and comes in two forms - a thicker one like Inga made and a thinner, crispier version. The traditional filling for both is a sugared crunchy peanut mix with sweetened creamed corn, though you also get modern versions that stuff them with peanut butter, Nutella etc. Murtabak here is a savoury meat, egg and onion stuffed pancake. Happy to see our Indonesian neighbours being repped! 😊
she is just so lovable every time i watch one of her videos i’m just 🥺
Hello my friend!
I opened this youtube channel to take better care of my mother who has cancer.
My parents are separated and my father does not support us financially. I have to take care of my mother and sister and finish my university.
I'll be uploading great videos soon. :)
Can you support me so that I can take better care of my family?
your bánh xèo is pretty good, crispy, nice yellow. i'm so proud to see vietnamese cuisine in ur video n u enjoy the food. when you make the video about "roll" only don't forget to try spring rolls.thank you for a video,love u
I love the way Inga says "Galette Complete" it's so adorable 💖
This is the most chaotic I've seen Inga, and I
LOVE 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 😂
Pro tip: try incorporate whipped egg whites as a last ingredient and don't whisk it, just mix it bottom to top (you can use a scraper, a spatula or just your hand), so the dough will stay fluffier. Whisking whipped egg whites (or just working it too much) tends to release all the air incorporated.
It made me sooooo hungry !!! Im so happy you chose a vietnamese recipe !!!! I feel represented and appreciated !!! I love it !!!
I just realized now this was new lmao
sameeeeeeeee
Sameeeee
Same
0:01 When she says her name , my heart melts 🙄
these videos are awesome!!! Id love to see more!
I am hungry for my dinner so the first three look particularly delicious. Thank you for making this video. There are tens of thousands of types of pancakes around the world and I hope you do many many more!
It's fascinating how Asian cultures (that i know of) have different versions of scallion pancake! In Indonesia, we have Martabak Asin (Salty Martabak) and we make it with eggs, scallion, sometimes beef, filled in a super see through thin dough and fry it in hot oil. Also, you have to try the chocolate and cheese combo on the martabak, fold the chocolate side against the cheese side, and you'll get sweet and savory flavor bomb! We love it here. In my city we dont call it Martabak Manis, we call it "Terang Bulan" which literally translates to "Moon Shine", because they only sell it at night when the moon shines.
These look great, especially the dessert one! The dinner one looks so much like an omelet because of the turmeric. Thanks for the video, Inga!
Indonesia represents! Proud Indo here haha so excited eventho you made it once with Stephanie back then.
But here in Indonesia, we usually use margarine , not butter. So you upgraded our martabak to be fancier haha I love it!
DO THE I ONLY MADE BREAD FOR 24 HOURS CHALLENGE!!!! LET'S GO INGA SHEEEEEEEESSSSSSHHHHH
SHEEESHH
Grated mozzarella and condensed milk on banana fritters is such a guilty pleasure for me. The combo totally works😂
Reminds me of kanafeh
just saw a video of Beryl making martabak today as well. i want to eat it
I'm Taiwanese American who goes back to Taiwan every summer and it is so refreshing and comforting seeing a Taiwanese American person cooking foods I know and love so well
Wow, this was such a good video. That French pancake looks like something else I want to make. It also reminded me to go back to the Korean food video so I could order the Mangchhi cookbook.
This was a piece of panCAKE for Inga