At home we have made papa rellena with instant potatoes. Make them a bit dry And add corn starch . It's a short cut. But if it's just you and your spouse/family. The difference is between noticed...
Ahhhhhh! I have memories of absolutely BEGGING my mom to make Ube Halaya for my birthday and special occasions. She would give me a little bowl with a spoon and let me go to town on it. Or, we'd slice a pandesal (Filipino bread roll), and put a dollop of it in there with/without a scoop of icecream. Such a good snack with tea! Then in the winter time, she'd send me out to fetch fresh snow from the top of our car to make Halo-halo. Even now as an adult, I still try to mix the ube until my Halo-halo is an even lavender color while I eat it. Also, a few years ago, when I first went to meet my paternal side in the Philippines, it also happened to be my birthday, so I requested an ube cake in remembrance of my mom!
Being Filipino, I was kinda unsure which potato dish she was gonna make. Then, I saw halaya and I'm like, "She's about to discover one of sweet potato's greatest gift to mankind."
Ube is purple yam. Sweet potato however, is kamote. And in case people are wondering, potato is patatas, and taro is gabi. There's also cassava, but the term differs from region to region.
@qυιηтεssεηтιαl qυεεη Oh~ a fellow Bisaya~♡ Edit: Yup, I omitted the term for cassava, because I just knew people were gonna go on a debate about it (lol)
@@coleen2733 Buy Ube. Boil until tender. Let it cool. Then mash, put condensed milk, margarine(butter), coconut milk, and if you want it creamier, put milk powder. Then top with Cheese. Do you live abroad? WHY?
Beryl that's the smallest kumpir I've ever seen. So cute. The kumpirs in Turkey are the size of a shoe. 😂The best part is that you can pick whatever salads or pickles you want and have them stuffed into the potatoes. The balancing act of eating them is part of the experience. I love mine full of Russian salad, pickles and cabbage.
In Leeds in the north of England you can buy loaded baked potatoes as street food in plastic trays with a spork for eating with. If eating while you walk is too much then just find a seat to sit down and eat. Most common fillings are butter, cheese, baked beans but curries are also common. They are also commonly served at bonfire night events when we light bonfires annd set off fireworks to commemorate Guy Fawkes’ attempt at blowing up the Houses of Parliament.
To your question about how you would eat the Turkish Kumpir in the Street: it is eaten exactly like you did ahahahaha. It is giving with plastic spoon and something around the patoto. (normally the potato is a special one which is huge, but it is totally understandable that you don't have that version. It doesn't matter much anyway. ) But the bigness of the potato helps you to hold it with a wrap. It is also served with ketchup and mayo. Cheers from Turkey!
The burnt sugar on sweet potatoes are also actually a filipino snack 😊 it's what we call kamote-que. The only difference is we put it in skewers, hence the "que". Kamote means sweet potatoes 😉
The ube tuber is actually a different plant than sweet potatoes or yams. Beryl made ube halaya with a purple yam, but the real ube comes from a runner that can climb up in fences and grow the tubers under and off the ground.
You should google the more known version of kumpir bc potatos are usually huge and we do it more like fast food with ketchup and such. Man ı want one now.
I love how Beryl just kept eating the stretchy potatoes while trying to describe it. Meanwhile, I was stuffing my face with a potato and chorizo taco and was like "oof, I get it"
It's not a trending but rather a staple combination for years or even centuries. Take for instance, putobungbong a well known ube dessert with coconut shavings and a hint of cheese.
Oh man. This Reddit post speaks to this haha AITA for eating sexy potatoes? www.reddit.com/r/AmItheAsshole/comments/jdnt43/aita_for_eating_sexy_potatoes/?
When you have watched two dishes from the Philippines ube halaya and the avocado both with condensed milk.... now its a fact, we love “sweets” hehehe. 🍠🥑🇵🇭
Thank you Beryl for keeping these so wholesome - so few channels are safe for us to all watch together with young children. It’s a small think but even saying “oh my gosh” or “oh my goodness” means a lot to us! Thank you!!
In the UK we call fries "chips" and although we have the type that are french fries, thick cut chips from the chippy are more popular. We have them with Mushy peas, gravy and curry sauce (not all at once) and also salt and vinegar.
My mom is Peruvian and I grew up eating causa. Another great Peruvian potato dish is papa a la hauncaina. Its an extremely simple dish of boiled potatoes served on a bed of lettuce and covered in a spicy cheese sauce. Interestingly enough, this dish is actually served chilled. Thank you so much for the fun and interesting content 🙌
and fun fact if you make huicaina or causa you can get little jars of yellow pepper sauce online or in latino market/stores really easy! its a shame she didnt' know this swap for the fresh yellow pepper. Yellow pepper paste is something i use in so many dishes and marries with potato so good!
Just three generations ago, my elders which i never saw were living in China but i did see my chinese grandpa who came to the Philippines, i am born mixed in the Philippines.. i don't look very chinese but when i am in HongKong, the locals immediately converse to me in chinese, i wouldn't mind it.. but once on a queue, the staff talked to me in chinese, but then switched to english to the next person (white) next to me in line. Yeah i'm a bit proud having part chinese.
@@kirkdaguinod9983 all i know was my grandfather was a son of a chinese woman and a portuguese man, but was given a chinese name and came from Macau to the Philippines, this was early 1900's. He got married to my grandma which was spanish with 1/4 filipino blood. My father was sent to Spain and meet my mom there who's half spanish/filipino. They came back and live in the Philippines. I was growing at a time were Spanish was being replaced with English and that's how we children were being talked to, aside from the filipino vernacular. Although my parents would talk in Spanish, we children were then too lazy to really learn it, as everybody outside talk in the local dialect.. and Chinese was non existent. Whenever my Angkong came for vacations he only talk chinese to other chinese people. My regret now was not making an effort to really learn Spanish and Chinese growing up as i don't think it's important for me anymore. I look nothing like chinese really, just the usual pinoy mestizo look, but i have rather yellow porcelain skin that could give me off as such.. no wonder i'm being talked to in chinese in Hongkong.😊 By the way ping yu is just a pen name, that's 'friend' in a chinese dialect right?!😁
4:44 I am 2 Years too late, but As a Peruvian, I think What You're Looking For is "Aji Amarillo". Later in the Video, you mentioned You found Ube at an Asian Grocery Store in New York City. With that said, if You Look to make Causa Rella again, or any other Peruvian Recipe, You can find Aji Amarillo Paste and many other Latin American Ingredients at a Local C-Town, as there are Various Locations within all 5 Boroughs, as well as Outside (some in CT, a few in NJ, and some on Long Island). You may even find Purple Corn there if You're looking to make Chicha Morada.
Would love to see a french fries episode! In the Netherlands we sometimes eat fries with mayonaise, peanutsauce and diced raw onion, we call it patatje oorlog. Translates to war fries. We also have patatje speciaal (special fries) with mayonaise, currysauce and dices raw onions.
Yes!! In Peru they eat lomo saltado. This consists of beef with peppers and onion, always served with French fries and rice. I always put the fries in the sauce from the beef and it is delicious!
I first tried fries with red wine vinegar when I was 22. Then went through all the vinegars (balsamic, rice wine, steeped vinegars, reductions). You gotta like acids.
We definitely need a French fries episode. But make sure none of the stuff shown in a food insider video on the same topic comes in our channel's video... Keep rocking that smile!
@@summerrose1545 nope... Its just an Indian thing to feel like a part of something you have loved for a long time. In this case Beryl's love for food and her introducing the audience to different cultures through the recipes
Sign Beryl up! I had them in Chile fried in real lard dusted with merquen with pebre to dip in and I had a similar swoon to Beryl - well, maybe not so graceful as I'm a bit on the petite gorillaesque side...
Kumpir is my favourite street food to get whenever I'm in Turkey! Usually, the cheese and butter are fully mixed into the mashed inside of the potato and kind of put back into it - also, most spots I've been to drizzle some ketchup and mayo on top and it elevates the whole thing, trust me!
Just found this channel (through the comments on a Buzzfeed video where people were saying they ripped off her videos) And now I'm obsessed with this channel! Love the unique yummy foods mixed with a history lesson. Perfection!
Whenever I see Ube Halaya it always reminds me of christmas, because that's the only time my parents make them. And when they do make them ugh it's the bomb. Served cold after putting it in the freezer and with grated cheese on top, yeah I know some of you might find it weird to use cheese with it but it totally works.
@@heyshanghairamenx1403 The only good brand, next to Diamond Hotel's ube halaya (as an ensaymada filling). To this day, I still have not tasted another version that is as good as Good Shepherd's or Diamond Hotel's ube halaya.
**Mentions Philippines** Filipinos: "I have been summoned" Seriously, i really appreciate how you went to the whole process of cooking Ube Halaya. Much love from the Philippines!
For the next video, can you make the top 3 or 5 dishes from your hometown/home country please? I always wonder where you are ethnically from and would love for you to introduce us to your culture and food as well ♥️
Beryl! Girl, love your authenticity and the fact that you're an amazingly versatile cook. The pounded potato dish from China is taken to a different level in the Sherpa cuisine (of Nepal). They make a potato dumpling soup called "Rildok". Try it out if you ever get the chance; you'll love it. The potatoes are pounded for hours to get the stretchy texture and then, the mash is divided into small balls and boiled. These are your dumplings. It is served in a mild garlic-y, tomato-ey broth. The potato dumplings just melt in your mouth and warm you up, which is the point of it, considering the Sherpas are the people of the Himalayas.
I like the positive affirmations & complements you give yourself when you’ve done a good job re creating a dish !! Your reactions are so genuine, can watch you non stop! 💓
Belgium: friet speciaal! It's Belgian fries (twice fried!) with mayo and curry ketchup, topped with finely diced raw onions. I also really like friet stoofvlees, which is fries with traditional dark brown beef stew. I would be happy to translate some recipes for you!
I Love UBE. I had an ube cake once and the filipino chef made is SOOOOOO GOOOD! Its literally the BEST slice of cake i can remember having in the existence of my life😭
memories of me and my father digging UBe after growing it for a year and making UBe Halaya. We usually do it mid-december in time for Christmas. You plant a small portion of the root to grow again for next year harvest.
I feel you sir. Memories with my grandfather and father digging ube that is almost two feet long, planted just for Christmas to make the heavenly ube halaya 🥰🥰🥰
11:05 That is a purple sweet potato, not ube. Ube has a dark brown matte skin. Very close to the brown color of soil. The inside of the ube yam is what gives it that purple color. I mean, their inside color is similar but taste and texture will be different. Other ube manufacturers do cheat their ube using that purple sweet potato.
Yup! I noticed this too. Purple sweet potato has that starchy texture when cooked as halaya, maybe that's why she described it as "potato-ey". Ube becomes almost creamy when cooked and without a gritty texture. Imagine her reaction if she tastes the real ube. But still kudos to her for having the patience and strength to stir that halaya constantly. I myself don't have the patience for it.
I mean we also use that as a substitute if ube is nowhere to be found. But I too got confused when she called that ube. I dont know if what my family is buying is a different variety of ube. We usually buy these huge really dark ube and they dont even look like a potato.
Hi Beryl been a fan since GBS thank you for featuring Ube Halaya from the Philippines our cuisine or food might not be that known but because of vloggers like you it is now gradually introduced to the world
One of the reasons why I love watching your channel is because aside from food and culture, but also because of your big bright smile. love it. keep up the good work.
Actually Beryl what you bought is actually not ube, instead it's a purple sweet potato. If you taste the real ube, it's different and you will burst more in happiness compare on how you reacted on that jam that you made. It's a good alternative though.
I went to a restaurant in Oklahoma City one time and they were serving: sweet potato french fries with smokey bacon crumbles, melted peanut butter drizzled over everything and dried banana bits. It was phenomenal!!
I love sweet potato fries, but so many places around here ruin them by sprinkling with brown sugar, totally erasing the natural sweetness of the potato.
I'm not exactly a fan of ube but the only time i eat it with gusto is when it's in an ensaymada. Girl... If you ever do an episode on brioche, highly recommend ube ensaymada. 🤤
Beryl, we watch your episodes every week as a family. You are such a joy. I worked for a popular cooking show in the states and no one I ever came across was as delightful and personable as you. We look forward to new videos weekly and I can’t wait to see what the future holds for you.z
i’m so glad that i still chose to follow you, beryl. i’m learning a lot about other cuisines from different parts of the planet and their culture that goes with each of these dishes. definitely a channel that just makes you feel good even after a long day at work! this is just great ♥️
The best part about ur videos is that you don't clickbait and treat the food with respect, as a way to respect the culture itself too. (Unlike other creators that act like they are eating something "disgusting" and what not) Thank you for keeping an open mind! You're amazing!
05:33 Yellow colour, in Central/South American recipes, often comes from _achiote_ (annatto). Goya and others offer achiote powders in Latin groceries, or the international section of mainstream groceries. 08:03 Potatoes have cognate names all over the Balkans; e.g., the Hungarian word for potato is "krumpli."
In the Philippines, Jollibee used to serve what is called burger steak (beef patties) with french fries. The gravy makes the dish taste similar to poutine and it’s delicious!
In West Bengal, India, we eat Aloo Bhaate, Mashed potatoes with rice. We make mashed potatoes with egg and crushed hot oil and peppers are mixed with it to create a heavenly taste!! 😋😋😋And we eat potato in everything even our Kolkata Biriyani has potatoes!!
I see lots of Filipinos but no Peruvians :( Anyhow, I LOVE Causa, specially with Chicken Causa. But the best part of Causa for me is the potato part, because I absolutely ADORE the ají amarillo flavour. You should try it sometime :) (I also eat it with black olives but not everyone likes that)
right !! couldn’t find many peruvians at all :( i’m half peruvian but i live in the US, on one of my trips to peru we went to barranco and they served causa con palta is this common ?? all i know is tht it was super yummy :))
One of my favorite baked potato is literally a roasted white or yellow potato split open with a green salad with a French vinaigrette. It’s fantastic and super simple. The onset of air fryers makes it even simpler. Filling and satisfying.
From Bangladesh, I sometimes have my french fries with tamarind sauce. It is really tasty. The crispy yet, soft in the inside fries paired with a sour, sweet and salty sauce is just amazing!
I would love a french fries episode! My favorite way to eat them is salted, with cracked black pepper, dipped in a mixture of ketchup and a little hot sauce - yummy! The first time I ever had sweet potato fries was at a festival and they gave you a small cup of maple syrup to dip them in - fabulous!
Cool video! Love potatoes, potato soup is my go to when I don't feel well. As for French Fries, I like to eat mine with a good tartar sauce. That zing just makes them awesome. Take care and thanks for sharing your videos.
You can literally find poutine in every part of Canada. It's fries gravy and curds- it's not rocket science. It's stunningly delicious when done right but Quebec no longer has a monopoly on it.
John, there is pizza everywhere too, doesn’t stop me from wanting to go to Naples to eat the best of the best. Same with poutine, Yes, I can eat it here in NH and it’s good, but the best I ever had was in Quebec! Originals are the best.
I thought the same thing. I recently made poutine for the first time and was really proud I pulled it off. Not super hard. Researching the cheese options available to me where I live, that was fun (and a bit sad) too. LOL
Watching from the Philippines! Love everything you did, a 10 out of 10 for trying to look for the specific ingredients! Kudos and looking forward to more of your vids including Filipino foods! Ubeeeee is the national flavor here 😂
mali naman ang purple yan na gamit... magkaibang uri ang Ube at purple yum... kaso nga lang nasa aboad sya kaya mahirap hanapin ang tunay na ube... kaya mali na sabihin mong specific yung ingredients nya... substitute yung ginawa nya
@@aanyamehra1621 that would be 방찬 also ive had banchan similar to this though not exactly like it. Koreans usually have rice cake and fruit for desert.
Goguma mattang is a dessert that consists of sweet potato, sugar, water and sesame seeds. The potato side dish/banchan is called gamja jorim and is savory, less starchy potatoes are usually used with korean seasonings, some veggies and braised in soy sauce.
I would encourage you to order the Peruvian chiles on line, the Aji Amarillo and try again or do an entire show on them. There are several recipes that are considered classic Peruvian dishes. I recommend the aji amarillo paste. It's a very different species of chile and although it has heat, it hits the back of the mouth and has a unique flavor profile.
It can be found in Latino grocery stores in NYC for sure, I used to buy it all the time. But if Beryl can’t find it you’re right, she should definitely order online. Turmeric definitely doesn’t taste anything like ají amarillo.
Oh I imagine you were missing the aji amarillo paste for the causa. It sure does make a difference, because without it, the potato wouldn't be so bland but rather have a really nice kick to it. On another note, that Filipino spread looks sooo cool and delicious. Thanks for the bringing it to light 😩🙏
If you want to do a list of rice puddings, I heartily recommend the Malaysian/Indonesian/Thai dish that I know as pulut hitam. Basically, it's local black rice boiled in coconut milk with pandan leaves until the grains go soft and glutinous. Stir in some coconut cream into individual bowls and bliss out!
I love different toppings on baked potatoes! A simple try: loaded baked potato (butter, shredded cheddar, scallions and sour cream) and add some kimchi. Game changer!
Taro taste much better and the texture is much likely if you mix it longer it will become gooey and that's how we do it traditionally here in the philippines.. what you did is a substitute ingredients if taro isnt available or you just want a sandwich spread.😍 Thanks for always featuring Philippine dishes..
was actually shakin thinking you wont like ube halaya, so, thank you thank you!!!! you can eat it on its own, or you can make it jam just what you have done... here in the philippines, that ube halaya usually put in a llanera, or an oval shaped tin mold, then it can be topped with grated cheese and condensed milk... YUM YUM!!!!!
I felt you Beryl when you said that you feel all the years of your life were wasted, not having tasted ube halaya until this vlog. That's how I feel (and probably most Filipinos) when there's ube halaya on a bday or fiesta, and it's all gone when you arrived or about to get dessert. Many of us would even go straight to the ube halaya dessert first before the appetizer, soup or main course , for fear of not being able to taste it when it's gone. hahaha. It just taste so heavenly.
Hi Beryl, on your French Fries episode. Here in the UK we have them with HP sauce, sometimes known as brown sauce. Its tangy and spicy and you have to try it
The Yunnan dish reminds me a lot of fufu (Ghana) as you were pounding the potatoes. 🤤 I’ve been binge watching your videos and can’t wait to recreate some dishes too!
I LOVE how beautifully you care about, and present everyone's dish! This is the first time I'm here and I have just binge watched 5 videos. Being respectful about different food is so rare, and trying weird ingredients and not saying YUCK even rarer! LOVE your style and the brief history of every food- WINNER! I'm from South Africa and would love to see you try some of our very strange foods 😆
Hey, Beryl, this episode was great because so many different techniques were use to create the dishes. For the French Fry episode, may I suggest cooking the fries in various oils, like beef tallow, lard, peanut oil, canola, and olive oil and seeing what the fat brings to the game?
This is something my and my partner, from the UK, made when we lived together in Sweden: A lazy meal on one tray for two: Chips (French fries) Bacon over the chips Last 5min add green frozen peas and cheese. Depending on the fries you may need to cook them longer alone. Enjoy. (also you can use your imagination with using other things than bacon)
We have something called hölskyperunat (as in shaked potatoes, it has few other names with same theme) in Finland. I do not know if it's originally from here, but it's pretty common during midsummer at least. Basically you get first early potatoes, the ones with basically no skin at all. Boil them as they are, just properly washed. Then, while they are still hot, add butter, dill, spring onions, salt and sour cream. Close the lid and shake them until it's all mixed. Some of the potatoes might get mashed, some will not - and it's alright! It's really fun side dish, I prefer it with fish, but I don't see why it wouldn't go with something else as well.
"You're just a potato" hit me 😂 I am so so glad I found you. You're so lovely and open to new foods, plus treat the recipes with so much respect. What a joy to watch. Thank you for your content!! 💕❤️
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Ok potato pota-toe I see the issue with ‘sweet potatoes’ so I’ll put potato in quotes in the title cause you guys know what I was getting at right!? 😆
😂 you got it
Haha we got you Beryl! So glad you loved ube halaya. If you ever come here tell us and we will shower you with ube. Thank you for this channel!
At home we have made papa rellena with instant potatoes. Make them a bit dry And add corn starch .
It's a short cut. But if it's just you and your spouse/family. The difference is between noticed...
Ahhhhhh! I have memories of absolutely BEGGING my mom to make Ube Halaya for my birthday and special occasions. She would give me a little bowl with a spoon and let me go to town on it. Or, we'd slice a pandesal (Filipino bread roll), and put a dollop of it in there with/without a scoop of icecream. Such a good snack with tea! Then in the winter time, she'd send me out to fetch fresh snow from the top of our car to make Halo-halo. Even now as an adult, I still try to mix the ube until my Halo-halo is an even lavender color while I eat it.
Also, a few years ago, when I first went to meet my paternal side in the Philippines, it also happened to be my birthday, so I requested an ube cake in remembrance of my mom!
Actually there are many Indian potato dishes
Dabeli , Aloo tikki , Aloo Gobi , Aloo dum, Vada pav , Masala dosa , batata Vada , Bonda.
Being Filipino, I was kinda unsure which potato dish she was gonna make. Then, I saw halaya and I'm like, "She's about to discover one of sweet potato's greatest gift to mankind."
Ube is purple yam. Sweet potato however, is kamote. And in case people are wondering, potato is patatas, and taro is gabi. There's also cassava, but the term differs from region to region.
fr... I thought she was gonna make a kamote-que and call it a day..lol
Ube is not sweet potato.
@qυιηтεssεηтιαl qυεεη Oh~ a fellow Bisaya~♡
Edit: Yup, I omitted the term for cassava, because I just knew people were gonna go on a debate about it (lol)
@@newtype5005 Nah, it's too similar to the Korean dish hahaha
I didn’t know what Filipino potato dish she was gonna make, but when she said “Ube Halaya”, my mind really said “Get ready to be blessed.”
ye.. and shes not using ube, just the purple kamote
@@jainac11 Yes indeed.
amen!
Its the wrong root crop
@@lionessgaga3899 still tastes good it seems.
Im proud of you Beryl for making ube halaya. As a filipino I dont even know how to make it
Same hahaha
It’s easier than making an Egg. I guess it’s because I’m Ilongga and we take our kakanin game seriously. ahhaha
As filipino I don't even know how it's taste
@@coleen2733 Buy Ube. Boil until tender. Let it cool. Then mash, put condensed milk, margarine(butter), coconut milk, and if you want it creamier, put milk powder. Then top with Cheese. Do you live abroad? WHY?
Our place just doesn't have much potatoes, maybe that's the reason why I don't know about that dish but I'll definitely try to make that one
Peru's gift to the world is the potato.
Beryl that's the smallest kumpir I've ever seen. So cute. The kumpirs in Turkey are the size of a shoe. 😂The best part is that you can pick whatever salads or pickles you want and have them stuffed into the potatoes. The balancing act of eating them is part of the experience. I love mine full of Russian salad, pickles and cabbage.
In Leeds in the north of England you can buy loaded baked potatoes as street food in plastic trays with a spork for eating with. If eating while you walk is too much then just find a seat to sit down and eat. Most common fillings are butter, cheese, baked beans but curries are also common. They are also commonly served at bonfire night events when we light bonfires annd set off fireworks to commemorate Guy Fawkes’ attempt at blowing up the Houses of Parliament.
To your question about how you would eat the Turkish Kumpir in the Street: it is eaten exactly like you did ahahahaha. It is giving with plastic spoon and something around the patoto. (normally the potato is a special one which is huge, but it is totally understandable that you don't have that version. It doesn't matter much anyway. ) But the bigness of the potato helps you to hold it with a wrap. It is also served with ketchup and mayo. Cheers from Turkey!
I remember how gigantic the potato was haha That was more than 10 years ago in Kadiköy and I make it all the time now :)
@@cforz9793 yes exactly, they are gigantic! I am glad you enjoy it ahaha :) we also love it as a family, my mom used to make them sometimes :)
I want to go to Turkey SO BAD, and that's mostly for the food. And the beautiful ppl.
Be well.
@@juanitacarrollyoung2979 maybe you can after the covid! Who knows! Be well and stay safe as well :)
OMG I literally salivating when reading ur comment. Made me want to go to Turkey.. maybe someday XD
The burnt sugar on sweet potatoes are also actually a filipino snack 😊 it's what we call kamote-que. The only difference is we put it in skewers, hence the "que". Kamote means sweet potatoes 😉
Not que It's Cue
@@user-ln1bk3rg1v my bad, I stand corrected 😅
@@mn_rnd Barbecue can also be spelled barbeque, which is then shortened to BBQ. So both kamote-cue and kamote-que should be fine too.
I think koreans got this from our filipino kamote Q.
@@눈누난나-u4y i guess sticky sweet stuff is a universal thing 😊🤤
The ube tuber is actually a different plant than sweet potatoes or yams. Beryl made ube halaya with a purple yam, but the real ube comes from a runner that can climb up in fences and grow the tubers under and off the ground.
I was thinking that
I'm Filipino, and all the other dishes looks fire, but that Turkey dish is just different🤤
You should google the more known version of kumpir bc potatos are usually huge and we do it more like fast food with ketchup and such. Man ı want one now.
Yeah, it looks nothing like that in Turkey…
I love how Beryl just kept eating the stretchy potatoes while trying to describe it. Meanwhile, I was stuffing my face with a potato and chorizo taco and was like "oof, I get it"
Best comment ever!
Yum!! Love them!
Ube with cheese is a trending flavor combination in the philippines..
In korea a couple years ago too. Well, cheese with everything actually but the trend seems to be dying down recently
It's not a trending but rather a staple combination for years or even centuries. Take for instance, putobungbong a well known ube dessert with coconut shavings and a hint of cheese.
ube with cheese has been a staple combination for a long ass time now, what are you on about?
Very true
You're a bit behind on food trend my friend ube and cheese in the PH is one of the classics 😅
"sorry potato, you're not the sexiest veggie out there" UM. Debatable. The curves. The starch. Potatoes are the best. Don't hate...
Oh man. This Reddit post speaks to this haha AITA for eating sexy potatoes? www.reddit.com/r/AmItheAsshole/comments/jdnt43/aita_for_eating_sexy_potatoes/?
Potatoes are THICC
If the potato is not the sexiest vegetable, she's everybody's favorite girl next door. The Mary Ann of vegetables.
If not potato , what is the sexiest vegetable ?
@@pratishthashukla4325 a pickle for women and a papaya for men.
When you have watched two dishes from the Philippines ube halaya and the avocado both with condensed milk.... now its a fact, we love “sweets” hehehe. 🍠🥑🇵🇭
Thank you Beryl for keeping these so wholesome - so few channels are safe for us to all watch together with young children. It’s a small think but even saying “oh my gosh” or “oh my goodness” means a lot to us! Thank you!!
In the UK we call fries "chips" and although we have the type that are french fries, thick cut chips from the chippy are more popular. We have them with Mushy peas, gravy and curry sauce (not all at once) and also salt and vinegar.
It's intriguing how different cultures can take a simple vegetable: 🥔 and make amazing dishes with it 🤗
Potatoes, of Peru from the world 💙
My mom is Peruvian and I grew up eating causa. Another great Peruvian potato dish is papa a la hauncaina. Its an extremely simple dish of boiled potatoes served on a bed of lettuce and covered in a spicy cheese sauce. Interestingly enough, this dish is actually served chilled.
Thank you so much for the fun and interesting content 🙌
I tried papa a la hauncaina when I was in Peru 10 years ago. I still think about and crave the dish :D
and fun fact if you make huicaina or causa you can get little jars of yellow pepper sauce online or in latino market/stores really easy! its a shame she didnt' know this swap for the fresh yellow pepper. Yellow pepper paste is something i use in so many dishes and marries with potato so good!
Oh that sounds amazing. I like cheese, I like spice, I like potatoes, it has to be delicious
As a CHINOY, i’m very proud and thankful that you featured the Philippines 🇵🇭 and China 🇨🇳 keep it up you’re doing extremely amazing 🫂 ✨
chibayan!
Just three generations ago, my elders which i never saw were living in China but i did see my chinese grandpa who came to the Philippines, i am born mixed in the Philippines.. i don't look very chinese but when i am in HongKong, the locals immediately converse to me in chinese, i wouldn't mind it.. but once on a queue, the staff talked to me in chinese, but then switched to english to the next person (white) next to me in line. Yeah i'm a bit proud having part chinese.
@@pingyu5141 ohhh we have the different ancestors, my mom's chinese side came from jilin and my dad's chinese side came from Henan.
@@kirkdaguinod9983 all i know was my grandfather was a son of a chinese woman and a portuguese man, but was given a chinese name and came from Macau to the Philippines, this was early 1900's. He got married to my grandma which was spanish with 1/4 filipino blood. My father was sent to Spain and meet my mom there who's half spanish/filipino. They came back and live in the Philippines. I was growing at a time were Spanish was being replaced with English and that's how we children were being talked to, aside from the filipino vernacular. Although my parents would talk in Spanish, we children were then too lazy to really learn it, as everybody outside talk in the local dialect.. and Chinese was non existent. Whenever my Angkong came for vacations he only talk chinese to other chinese people. My regret now was not making an effort to really learn Spanish and Chinese growing up as i don't think it's important for me anymore. I look nothing like chinese really, just the usual pinoy mestizo look, but i have rather yellow porcelain skin that could give me off as such.. no wonder i'm being talked to in chinese in Hongkong.😊
By the way ping yu is just a pen name, that's 'friend' in a chinese dialect right?!😁
@@pingyu5141 as far as I know, it much pronounce as "pang yao"
4:44 I am 2 Years too late, but As a Peruvian, I think What You're Looking For is "Aji Amarillo". Later in the Video, you mentioned You found Ube at an Asian Grocery Store in New York City.
With that said, if You Look to make Causa Rella again, or any other Peruvian Recipe, You can find Aji Amarillo Paste and many other Latin American Ingredients at a Local C-Town, as there are Various Locations within all 5 Boroughs, as well as Outside (some in CT, a few in NJ, and some on Long Island). You may even find Purple Corn there if You're looking to make Chicha Morada.
Would love to see a french fries episode! In the Netherlands we sometimes eat fries with mayonaise, peanutsauce and diced raw onion, we call it patatje oorlog. Translates to war fries. We also have patatje speciaal (special fries) with mayonaise, currysauce and dices raw onions.
woahhh that makes my kethup look very VERY lame
Omg I’m Mexican and I grew up eating my fries with mayonnaise, people always thought it was weird lol
Yes!! In Peru they eat lomo saltado. This consists of beef with peppers and onion, always served with French fries and rice. I always put the fries in the sauce from the beef and it is delicious!
You could make poutine!
I first tried fries with red wine vinegar when I was 22. Then went through all the vinegars (balsamic, rice wine, steeped vinegars, reductions). You gotta like acids.
I just realized that I’m watching this while eating potato chips. I’m here for the ube tho!
We definitely need a French fries episode. But make sure none of the stuff shown in a food insider video on the same topic comes in our channel's video... Keep rocking that smile!
freedom fries :P?
Masala Chips a la Nairobi.🍀
"Our channel"?. He he he seems like Beryl has like a cult-like following...
@@summerrose1545 nope... Its just an Indian thing to feel like a part of something you have loved for a long time. In this case Beryl's love for food and her introducing the audience to different cultures through the recipes
Sign Beryl up! I had them in Chile fried in real lard dusted with merquen with pebre to dip in and I had a similar swoon to Beryl - well, maybe not so graceful as I'm a bit on the petite gorillaesque side...
Kumpir is my favourite street food to get whenever I'm in Turkey! Usually, the cheese and butter are fully mixed into the mashed inside of the potato and kind of put back into it - also, most spots I've been to drizzle some ketchup and mayo on top and it elevates the whole thing, trust me!
Just found this channel (through the comments on a Buzzfeed video where people were saying they ripped off her videos) And now I'm obsessed with this channel! Love the unique yummy foods mixed with a history lesson. Perfection!
"I love potatoes"
We all do. Potato is potato. It is love and also life.
I know people who LIKE potatoes, and I can’t understand their casual attitude.
Potatoes, from Peru to the world 😎
I would be very suspect of someone who disliked pototoes.
Whenever I see Ube Halaya it always reminds me of christmas, because that's the only time my parents make them. And when they do make them ugh it's the bomb. Served cold after putting it in the freezer and with grated cheese on top, yeah I know some of you might find it weird to use cheese with it but it totally works.
I just eat it plain & simple put out of the jar but ye cheese in Filo deserts, especially yema & ube is bomb.
Yeeessss. I make siopao with ube jam and cheddar cheese inside for Christmas. Always a hit.
Its weird but i like cheese mostly on sweet foods hahahahaha
MaverickRiou now I want to try this
Yeah! You're right! Ube halata is best served coldn
Ube Halaya is delicious. There's a couple good brands.
I tried Ube polvoron once, it was reallyyyy good.
Good shepherd's.
If the Mexicans have their chocolates, Filipinos definitely have their Ube.
Most brands have artificial color/ flavors. Get the fresh ones..
@@heyshanghairamenx1403 The only good brand, next to Diamond Hotel's ube halaya (as an ensaymada filling). To this day, I still have not tasted another version that is as good as Good Shepherd's or Diamond Hotel's ube halaya.
**Mentions Philippines**
Filipinos: "I have been summoned"
Seriously, i really appreciate how you went to the whole process of cooking Ube Halaya. Much love from the Philippines!
I am 31 years old and I still giggle like a child everytime I hear someone say Titicaca 😂😂😂😂...
I'm 52, and found myself repeating it and giggling about 3 times :P
@@epowell4211 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
i thought was the only one 😂 27 here lol
@@ac-ry1ml Titi... Caca... ROFLMAO!!!
in the Philippines, especially in the southern part, Titi is the male genital, while Caca is the female genital.. it's fire being combined!😁
Another great video Beryl! Keep them coming, I truly enjoy watching them!
I agree
For the next video, can you make the top 3 or 5 dishes from your hometown/home country please? I always wonder where you are ethnically from and would love for you to introduce us to your culture and food as well ♥️
*this is wild* scream in the background was so relatable
Beryl! Girl, love your authenticity and the fact that you're an amazingly versatile cook. The pounded potato dish from China is taken to a different level in the Sherpa cuisine (of Nepal). They make a potato dumpling soup called "Rildok". Try it out if you ever get the chance; you'll love it. The potatoes are pounded for hours to get the stretchy texture and then, the mash is divided into small balls and boiled. These are your dumplings. It is served in a mild garlic-y, tomato-ey broth. The potato dumplings just melt in your mouth and warm you up, which is the point of it, considering the Sherpas are the people of the Himalayas.
I like the positive affirmations & complements you give yourself when you’ve done a good job re creating a dish !! Your reactions are so genuine, can watch you non stop! 💓
I can't believe your channel isn't more popular. Your videos are really informative and fun to watch.
Belgium: friet speciaal! It's Belgian fries (twice fried!) with mayo and curry ketchup, topped with finely diced raw onions. I also really like friet stoofvlees, which is fries with traditional dark brown beef stew. I would be happy to translate some recipes for you!
Stoofvless is definitely lekker! 😍😋
Jaaa daar dacht ik ook aan( als Nederlandse) 😄
Me man is belgian and always brags about their fries all the time. He hates hearing french fries. Hihih
fries get eaten like this in the parts of Iowa(USA) settled by the dutch. Thats so interesting.
We went to Belgium for a holiday and I could not get over how good the fries are!! Loved it with the light-orange-colored sauce, it was insane.
I Love UBE. I had an ube cake once and the filipino chef made is SOOOOOO GOOOD! Its literally the BEST slice of cake i can remember having in the existence of my life😭
memories of me and my father digging UBe after growing it for a year and making UBe Halaya. We usually do it mid-december in time for Christmas. You plant a small portion of the root to grow again for next year harvest.
meron ako nakita hanging ube masarap din sya
I feel you sir. Memories with my grandfather and father digging ube that is almost two feet long, planted just for Christmas to make the heavenly ube halaya 🥰🥰🥰
I absolutely am obsessed of ur episodes… can’t explain how it’s refreshing to see ur videos n get new idea… absolutely lov ur channel
11:05
That is a purple sweet potato, not ube.
Ube has a dark brown matte skin. Very close to the brown color of soil. The inside of the ube yam is what gives it that purple color.
I mean, their inside color is similar but taste and texture will be different. Other ube manufacturers do cheat their ube using that purple sweet potato.
Agreed. Ube-is also used as a colour. I hope westerners stop confusing the purple sweet potato with the real Ube.
You mean, she cooked the fake ube? Oh, my God. She should edit the last part of this video and use a real ube this time and, then, reupload the video.
Yup! I noticed this too. Purple sweet potato has that starchy texture when cooked as halaya, maybe that's why she described it as "potato-ey". Ube becomes almost creamy when cooked and without a gritty texture. Imagine her reaction if she tastes the real ube. But still kudos to her for having the patience and strength to stir that halaya constantly. I myself don't have the patience for it.
@@amristar736 I mean, she's probably in America so it's not like it's easy to find ingredients native to Asia, price should also be considered.
I mean we also use that as a substitute if ube is nowhere to be found. But I too got confused when she called that ube. I dont know if what my family is buying is a different variety of ube. We usually buy these huge really dark ube and they dont even look like a potato.
Hi Beryl been a fan since GBS thank you for featuring Ube Halaya from the Philippines our cuisine or food might not be that known but because of vloggers like you it is now gradually introduced to the world
Hi Beryl, like a potato, you’re so versatile. I appreciate you! - a Filipina, and a potato lover
One of the reasons why I love watching your channel is because aside from food and culture, but also because of your big bright smile. love it. keep up the good work.
Actually Beryl what you bought is actually not ube, instead it's a purple sweet potato. If you taste the real ube, it's different and you will burst more in happiness compare on how you reacted on that jam that you made. It's a good alternative though.
💯
I went to a restaurant in Oklahoma City one time and they were serving: sweet potato french fries with smokey bacon crumbles, melted peanut butter drizzled over everything and dried banana bits. It was phenomenal!!
I love sweet potato fries, but so many places around here ruin them by sprinkling with brown sugar, totally erasing the natural sweetness of the potato.
I’ve lived in South Korea for about 4 years. They put sweet potato in EVERYTHING here 😊
@Ruan van Tonder I see your surname is van Tonder. Are you Dutch or Afrikaans?
@@hlehleza Hello :) Sort of Afrikaans. Are you also South African? :)
@@ruanvantonder8969 👋 yep, from Gauteng
Sweet potatoes on pizza is pretty tasty lol
@@MCMC- I respectfully disagree, however I do have friends that love it!
I'm not exactly a fan of ube but the only time i eat it with gusto is when it's in an ensaymada. Girl... If you ever do an episode on brioche, highly recommend ube ensaymada. 🤤
I like how she tries so many thing and likes almost all of them!
Beryl, we watch your episodes every week as a family. You are such a joy. I worked for a popular cooking show in the states and no one I ever came across was as delightful and personable as you. We look forward to new videos weekly and I can’t wait to see what the future holds for you.z
Ube Halaya is the best. There is a purple dessert craze because of the versatile, Ube Halaya.
Ube is the best flavor in the whole damn world in my personal opinion.
I don't think ube is a potato, its more like a yam
I need to try it, but it's imposible to find in my country
@@mnxenx002 it is purple yam
@@mnxenx002 it is a yam :)
@@mnxenx002 yes ubare correct ube is a purple yam..however, she uses sweet potato and not the real ube..
i’m so glad that i still chose to follow you, beryl. i’m learning a lot about other cuisines from different parts of the planet and their culture that goes with each of these dishes. definitely a channel that just makes you feel good even after a long day at work! this is just great ♥️
The best part about ur videos is that you don't clickbait and treat the food with respect, as a way to respect the culture itself too. (Unlike other creators that act like they are eating something "disgusting" and what not) Thank you for keeping an open mind! You're amazing!
My Filipino heart is beaming! Ube halaya is my favorite ever! 🇵🇭🇵🇭🇵🇭
For someone who says they don't cook well, your knife techniques look pretty good, Beryl. Enjoying your videos very much. Please keep them coming.
05:33 Yellow colour, in Central/South American recipes, often comes from _achiote_ (annatto). Goya and others offer achiote powders in Latin groceries, or the international section of mainstream groceries.
08:03 Potatoes have cognate names all over the Balkans; e.g., the Hungarian word for potato is "krumpli."
In the Philippines, Jollibee used to serve what is called burger steak (beef patties) with french fries. The gravy makes the dish taste similar to poutine and it’s delicious!
The Quebecois would drown you in gravy and cheese curds for saying such thngs.
In West Bengal, India, we eat Aloo Bhaate, Mashed potatoes with rice. We make mashed potatoes with egg and crushed hot oil and peppers are mixed with it to create a heavenly taste!! 😋😋😋And we eat potato in everything even our Kolkata Biriyani has potatoes!!
Wow I didn't know at all. Sounds so nice. Fellow Indian.
I see lots of Filipinos but no Peruvians :(
Anyhow, I LOVE Causa, specially with Chicken Causa. But the best part of Causa for me is the potato part, because I absolutely ADORE the ají amarillo flavour. You should try it sometime :)
(I also eat it with black olives but not everyone likes that)
@@noface____ Nice! I think almost every Peruvian grew up eating Mayonesa Alacena lol
@@noface____ 😂😂 Exactly! I've tried others but it's not the same. I still prefer homemade mayo though (with lime of course)
right !! couldn’t find many peruvians at all :( i’m half peruvian but i live in the US, on one of my trips to peru we went to barranco and they served causa con palta
is this common ?? all i know is tht it was super yummy :))
@@sophiazion1113 yes! It is very common to eat it with palta, its delicious :))
Hi! Peruvian here! All veggie causa it's really good too!
Ube Halaya is commonly used as a dessert topping or eat it straight.
Loved your cooking and narration. It definitely adds to it.
Girl you get extra point for doing your own ube halaya!! It's one of my faves! Ube halaya is so versatile you can even make a bread out of it too!
One of my favorite baked potato is literally a roasted white or yellow potato split open with a green salad with a French vinaigrette. It’s fantastic and super simple. The onset of air fryers makes it even simpler. Filling and satisfying.
there is just something about watching youtubers eat food from your culture that makes me feel so warm inside🥰
From Bangladesh,
I sometimes have my french fries with tamarind sauce. It is really tasty. The crispy yet, soft in the inside fries paired with a sour, sweet and salty sauce is just amazing!
Wow, french fries and imli...that is genius!
The sneeze distortion was everything I’ve ever wanted to see in life
🤣
I would love a french fries episode! My favorite way to eat them is salted, with cracked black pepper, dipped in a mixture of ketchup and a little hot sauce - yummy! The first time I ever had sweet potato fries was at a festival and they gave you a small cup of maple syrup to dip them in - fabulous!
I love your struggle with the pot on your stove. Makes me smile every time.
Cool video! Love potatoes, potato soup is my go to when I don't feel well. As for French Fries, I like to eat mine with a good tartar sauce. That zing just makes them awesome. Take care and thanks for sharing your videos.
for a fry episode you have to do a traditional Quebec poutine from Canada. A Canadian snow day classic.
You can literally find poutine in every part of Canada. It's fries gravy and curds- it's not rocket science. It's stunningly delicious when done right but Quebec no longer has a monopoly on it.
John, there is pizza everywhere too, doesn’t stop me from wanting to go to Naples to eat the best of the best. Same with poutine, Yes, I can eat it here in NH and it’s good, but the best I ever had was in Quebec! Originals are the best.
YES!
@@JohnManzo . Same as Pizza for Italy , baguette for France , tapas for Spain etc . As such poutine is from Quebec!
I thought the same thing. I recently made poutine for the first time and was really proud I pulled it off. Not super hard. Researching the cheese options available to me where I live, that was fun (and a bit sad) too. LOL
Watching from the Philippines! Love everything you did, a 10 out of 10 for trying to look for the specific ingredients! Kudos and looking forward to more of your vids including Filipino foods! Ubeeeee is the national flavor here 😂
mali naman ang purple yan na gamit... magkaibang uri ang Ube at purple yum... kaso nga lang nasa aboad sya kaya mahirap hanapin ang tunay na ube... kaya mali na sabihin mong specific yung ingredients nya... substitute yung ginawa nya
Anyone else immature enough to giggle every time you hear “Lake Titicaca?” No, just me?
I JUST WENT "HUAAH!!" GEHHEEE
I'M LAUGHING SO HARD RN AND I'M A 27 YR OLD WOMAN 😩😩😩😩
I did!
I did too lolz
In Peru, they say, “We got the Titi, Bolivia got the caca.”
The korean dish isn't a dessert from what I recall, it is a "banchan" or side dish that offsets pickled and spicy side dishes.
THat not 'banchan' - it's a dessert (sweet potatoe). Banchan is make with potatoe and soy sauce......
Not me reading 반찬 as Bang Chan-
I'm sorry I'll leave now
@@aanyamehra1621 that would be 방찬 also ive had banchan similar to this though not exactly like it. Koreans usually have rice cake and fruit for desert.
Goguma mattang is a dessert that consists of sweet potato, sugar, water and sesame seeds. The potato side dish/banchan is called gamja jorim and is savory, less starchy potatoes are usually used with korean seasonings, some veggies and braised in soy sauce.
It could be a banchan(반찬). But I have personally never had it as a banchan. My mom usually makes it for a snack
I would encourage you to order the Peruvian chiles on line, the Aji Amarillo and try again or do an entire show on them. There are several recipes that are considered classic Peruvian dishes. I recommend the aji amarillo paste. It's a very different species of chile and although it has heat, it hits the back of the mouth and has a unique flavor profile.
It can be found in Latino grocery stores in NYC for sure, I used to buy it all the time. But if Beryl can’t find it you’re right, she should definitely order online. Turmeric definitely doesn’t taste anything like ají amarillo.
this. is. freaking. amazing. keep going, beryl! we love you!!! ❤️❤️❤️❤️
Oh I imagine you were missing the aji amarillo paste for the causa. It sure does make a difference, because without it, the potato wouldn't be so bland but rather have a really nice kick to it. On another note, that Filipino spread looks sooo cool and delicious. Thanks for the bringing it to light 😩🙏
If you want to do a list of rice puddings, I heartily recommend the Malaysian/Indonesian/Thai dish that I know as pulut hitam. Basically, it's local black rice boiled in coconut milk with pandan leaves until the grains go soft and glutinous. Stir in some coconut cream into individual bowls and bliss out!
I love different toppings on baked potatoes! A simple try: loaded baked potato (butter, shredded cheddar, scallions and sour cream) and add some kimchi. Game changer!
Taro taste much better and the texture is much likely if you mix it longer it will become gooey and that's how we do it traditionally here in the philippines.. what you did is a substitute ingredients if taro isnt available or you just want a sandwich spread.😍 Thanks for always featuring Philippine dishes..
Fun fact: We have an actual song all about potatoes called Potato Pride
I want to hear that ❣
@@samim6809 wait me too! haha
Because comrades loves potatoes
'tis true
@@BerylShereshewsky even Kim watches ur channel xD way to go grl !! 😂😂
Your energy and enthusiasm is so contagious and your videos are so well researched! I learn so much watching every episode!
Your channel is so incredible fun! Congratulations!
I love the additional cultural information in this video! Learned so many things about potatoes!
I love your Channel for learning our dishes as Filipino and the history of each dishes. This is a unique channel to watch to learn about. 🤗❤❤❤
Koreas's Goguma Mattang seems like *kamote cue* in the Philippines ( a fried sweet potatoes covered in caramelized sugar)
My French fries are dipped in Japanese cupie mayo or smothered in a rich gravy. Hot chips and gravy is absolutely awesome on cold days.
Just in time for my break! Like watching these videos while eating 😆
was actually shakin thinking you wont like ube halaya, so, thank you thank you!!!! you can eat it on its own, or you can make it jam just what you have done... here in the philippines, that ube halaya usually put in a llanera, or an oval shaped tin mold, then it can be topped with grated cheese and condensed milk... YUM YUM!!!!!
I felt you Beryl when you said that you feel all the years of your life were wasted, not having tasted ube halaya until this vlog. That's how I feel (and probably most Filipinos) when there's ube halaya on a bday or fiesta, and it's all gone when you arrived or about to get dessert. Many of us would even go straight to the ube halaya dessert first before the appetizer, soup or main course , for fear of not being able to taste it when it's gone. hahaha. It just taste so heavenly.
Hi Beryl, on your French Fries episode. Here in the UK we have them with HP sauce, sometimes known as brown sauce. Its tangy and spicy and you have to try it
Ube is like the chocolate of potatoes and has an umami essence!! It is truly amazing:)
Glad you enjoyed our Ube halaya! ❤
The Yunnan dish reminds me a lot of fufu (Ghana) as you were pounding the potatoes. 🤤
I’ve been binge watching your videos and can’t wait to recreate some dishes too!
I LOVE how beautifully you care about, and present everyone's dish! This is the first time I'm here and I have just binge watched 5 videos. Being respectful about different food is so rare, and trying weird ingredients and not saying YUCK even rarer! LOVE your style and the brief history of every food- WINNER! I'm from South Africa and would love to see you try some of our very strange foods 😆
Hey, Beryl, this episode was great because so many different techniques were use to create the dishes. For the French Fry episode, may I suggest cooking the fries in various oils, like beef tallow, lard, peanut oil, canola, and olive oil and seeing what the fat brings to the game?
This is something my and my partner, from the UK, made when we lived together in Sweden:
A lazy meal on one tray for two:
Chips (French fries)
Bacon over the chips
Last 5min add green frozen peas and cheese.
Depending on the fries you may need to cook them longer alone.
Enjoy. (also you can use your imagination with using other things than bacon)
Try tasting Good Shepard/Mountain Maid ube jam you might cry because of how good it is
We have something called hölskyperunat (as in shaked potatoes, it has few other names with same theme) in Finland. I do not know if it's originally from here, but it's pretty common during midsummer at least. Basically you get first early potatoes, the ones with basically no skin at all. Boil them as they are, just properly washed. Then, while they are still hot, add butter, dill, spring onions, salt and sour cream. Close the lid and shake them until it's all mixed. Some of the potatoes might get mashed, some will not - and it's alright!
It's really fun side dish, I prefer it with fish, but I don't see why it wouldn't go with something else as well.
"You're just a potato" hit me 😂
I am so so glad I found you. You're so lovely and open to new foods, plus treat the recipes with so much respect. What a joy to watch. Thank you for your content!! 💕❤️