@@pirlie I think it's a good idea...but what if she still doesn't like it? She'd feel some sort of pressure to say she likes it to the person who made it or to appease her audience.
@@datgal2u I think it can be done in a “which is the best German dish?” type of ranking video, from a Vietnamese perspective. So like 5 different classic German dishes are made, and then they are ranked against each other, where one wins. The focus isn’t if she likes someone else’s cooking or not, but which dish wins and which is ranked the lowest.
Some ideas from a German who loves these dishes: 1. Toast Hawaii: Try to use Ketchup instead of butter and use real ham (Hinterkochschinken) instead if Lyoner. And of course you can use fresh pineapple :) 2. Try the Schmalzbrot with pickles (Gewürzgurken) and roasted Onions (Röstzwiebeln). I know that it is a common snack in german pubs, so it's something that is likely eaten when you are drinking alcohol. 3. Milchreis: Please don't wash the rice before cooking it. You need the starch for the consistency. And try to let the milk cook before adding the rice :) Some people als like to add vanilla pudding powder. An other common way to eat it is with apple sauce instead if cherries. Hope it helps if you want to try something again :)
@@marcd6897 I know, but it doesn't help when cooking this dish. :D Although there will always be remains of "nasty stuff", packaged rice is mostly already well cleaned in Germany.
@marcd6897 It's special rice for this dish. That's why the packaging says "Milk rice" you do not have to clean this kind of rice. It's already cleaned and has other ingredients in it. You would just wash the ingredients away and so it doesn't taste how it should.
Hi Uyenn!! Here in Spain we call this dessert arroz con leche, and the technic is not grong, the grong part is to put the sugar in with everything on the pot since the very first moment. The sugar needs to be add at the end so the rice can be soft. Also the round grain rice is pretty diferent from jasmine rice and is the best for this recipe, due to its lack of flavour it absorbs any flavour from the liquid ❤
Same in Bangladesh too. We call it Payesh. You can make it with sugar. Or use jaggery instead of sugar then it will have a beautiful smell of jaggery and it will be brown in colour. It's so yummy.
Hi, German here! We can add the sugar at the beginning of cooking it doesn't affect it usually. What affected her cooking was actually her washing the rice beforehand because the rice used for Milchreis as most other "standard" rices in Germany are already prewashed, so she managed to wash out the last bit of starch that was in the rice. I'd love to try out arroz con leche sometimes though, it must also be very good!
I’m British and we have Rice Pudding here. Very similar and we use short grain pudding rice for it. I like making it with coconut milk but cow’s milk is the traditional way.
Uyen, when we cook rice pudding we *don't* wash the rice because you need the extra starch to make the pudding creamy. You also need to use a short or medium grain rice, not a long grain like Jasmine because the shorter grains are more starchy. My French grandmother always added a strip of orange rind to the milk and then at the end she would add the sugar, a knob of butter and freshly grated nutmeg. It's delicious! 😋
That's disgusting that white people don't wash their rice. Like they don't wash their fruit. You can rinse rice twice without losing the starch lol. Every Asian knows that.
@@CosimaNonymouse Yup, you need a starchy rice. Washing it won't affect it unless you are using the wrong kind and then the rice dust from the processing and polishing can help I suppose.
1. I think the main reason for the CANNED pineapple on the Hawaii toast is simply because the recipe is several DECADES old (1950s) when fresh pineapple was hard to get in Germany. 2. The LARD bread... you CAN get the lard premade in the store. That usually has a few extra ingredients like salt and a few herbs or greaves(dt. Grieben) in it. Tastes WAY better than pure fat. 3. The Rice: an old method of "cooking" it is to actually cook it rather hot at the beginning and then remove it from the stove, wrap it in 1-2 blankets and let it steep for 1-2 hours (until soft). This "grandma method" means you can do something else while waiting. That way you only have to keep it on the stove for ~20-30min. Also: use round rice and NO WASHING IT !!!
It is canned because it's a dish for people who either can't cook, or just don't have the time nor energy. Toast Hawaii is made with the cheapest cheese, cheap canned fruit and cheap bread (toast) on purpose. If we wanted it to be "fancier" the bread is the first thing we'd improve about it, trust me.
Yes their was one a time in US where pinapple was realy hart to get so the price went up 8000$ per piece and their was also a market that borrow/lend pineapple for special conditions like famious gov visits
Pretty much the same in Romania too. For a very long time, fresh pineapple wasn't available or affordable. The pork fat is better if you grind crunchy deep fried bacon and mix it in, paprika, salt and pepper too.
Love that the whole world is coming together to defend the sweet rice pudding haha... Indians also have a similar dessert called "kheer" that is made in the same way and you can substitute jaggery for sugar, raisins for cherry and cardamom powder for cinnamon powder... Regardless of how it's made, everyone has very fond memories attached to the sweet rice pudding! Hope you come to love it too Uyen...❤️
Brazil has arroz doce (sweet rice) and it's prepared exactly the same. I made it yesterday and it's one of my favorite comfort foods. I will not tolerate slander against it! Lol
We also have sort of a rice pudding in the Philippines but we add cocoa and call it champorado. I add so much milk when I am having it. Plus we have the sticky rice that has coconut milk and sugar paired with fresh mangoes. I also love Milchreis it's addictive.
I found your suffering through the German dishes very entertaining.😂 Also mildly shocked how you prepared most of them. My German heart shrifled and ran for the hills🏃♂️😂
this is NOT ham, its more a type of Lyoner-meat, which _obviously_ will be horrible with _anything_ combined with it, since it has its own flavour profile due to its spices which were not designed to be mixed with anything. ham is just meat and salt, so u just have the taste of the meat itself, which makes it much more suitable for creating something with it
In Europe rice cooked in milk is quite popular I think. I'm from Romania and it's my childhood desert. But for a while I used to live in Japan and when I told people about it they were a bit shocked and skeptical :))) just like you. Now I'm back in Europe, in Spain and people eat it here too. I actually consider it a comfort food. ❤️
I shared a kitchen with asians in many hostels. I think they don't have a concept of cooking with milk. I made a roux sauce with milk, they were very surprised. And I was surprised when they made macaroni with potato. Good times.
@@bcamping1well, roux is very common in Japan at least, there are many yoshoku dishes that involve it, though I think for home cooks it's more commonly encountered in premade sauce mixes rather than made from scratch Also if we're not just talking about cow's milk, there are *many* recipes in the region that use soy milk in basically the same way in cooking, including in soups, stews, and desserts, so it shouldn't be so weird. For example, hot pot / nabe with a soy milk base is very popular
@@bcamping1 It's different in Southeast Asia. Milchreis for us is in the same category with basmati and other kind of rice that used for main course food. The ones we use for sweet dessert are white and black (sticky)glutinous rice. Usually cooked with coconut milk.
The way you say "crot-shay" is the cutest way I've ever heard someone pronounce crochet. A combo of your Vietnamese and German/English accent. It's so original and dare I say iconic. Please don't think I am being mean or criticizing the way you pronounce it. I just wanted to compliment you on unlocking a new audible stimulation for me. Some people pronounce words so elegantly and in a way that satisfies my audio stim. You just so happen to say crot-shay in such a cute/funny/child like way. Please never change the way you speak! Hello from Syracuse New York!!!
Couple thoughts on the Milchreis: - don’t wash it. You want all the starch. - you don’t have to stir it all the time (even though most recipes will tell you to). Bring it to the boil while stirring, then put a lid on and turn down the heat to lowest setting and stir every 15 minutes or so. - Cook it till it’s completely soft, not however long it says in the recipe. Depending on the rice, your stove, and the mood of the day it can take 30 minutes to an hour. - I‘ve never put Sherry in it, but you can add whatever you want. Some of my favourites are cherries from the jar or apple sauce on the side and of course, cinnamon sugar on top. - It’s not the easiest dish to get right, but it can be delicious once you do. - Oh, whatever you do, do not use random other rice for it. You need Aborico rice (also known as Milchreis or Rissotto Rice) because it has enough starch to thicken the milk and the ability to soften all the way through.
we also eat this in France but without the cinnamon or cherries. What we sometimes do is put it in individual cups and add some caramel on the bottom. I also like to use honey instead of sugar to add some subtle flavor. So I was about to write some advice but I saw your post and you said it all. I could just add that washing the rice is not just bad because you need the starch, that's part of the issue, but on top of that the rice starts absorbing water and so it won't absorb the milk as well as it should and the flavors won't mix well.
That's exactly what Uyen did, though. While cooking is more creative than baking, there are still basics that have to be followed. For example, if I cut up steak, stir fry and serve with ketchup and curry, it's not "Currywurst", it's (probably) an abomination.
Toast Hawaii is probably one of the easiest things in the world and she messed up 4 of the 4 ingredients, and then put it into an air fryer. I mean we all make rookie mistakes, and it made for a fun video, but she shouldn't judge German food based on her experiments
Rice pudding is so good. We also make baked rice here in the US which is similar, but baked with raisins, sugar, cinnamon in like a warm pudding/custard.
So much criticism about the Toast Hawaii - but the worst thing wasn't even mentioned! The ham! That wasn't ham! 🤣 I can't even imagine how a Toast Hawaii tastes with Lyoner instead of ham. And I won't try! 😆 Anyway - kudos for trying these German nightmare foods. ^^
I was about to comment. As a German currently eating a Hawai Toast I was so triggered I almost snorted bits of pineapple across my desk 😭😂 Edit: oh god the Schmalzbrot. My grandma would die on the spot from horror. What is happening 😨 Edit 2: I'm done with the video now. All I wanna do is lock Uyen and german boyfriend in my living room and prepare these things properly for them T_T
it's like she /accidentally/ got the bread right, so she toasted it beforehand, just to complete the set of mistakes 🤭 - and just hearing the intro to the Schmalzbrot, this is where I stop watching, I love her, but no.
I cannot believe you've never tried rice pudding before Uyen! When made correctly it's a dream to eat! The rice to milk ratio was underwhelmingly off. It's like a 1/2 cup rice to a litre of milk(give or take). The rice needs to cook through and then melt when pressed between the finger's. I think you would've had more luck if you'd looked at a Southeast Asian recipe. We of course don't use the sherry(at least not where I'm from). We actually have a couple of desserts made with rice in my country; amongst which rice pudding is top tier. You can have it chilled in the summer and warm in the winter. It's soooooooo versatile.
@ for the record, I was commenting on the lexical tendencies of non native daily speakers. As in my family where we’ve had a middle eastern dish called a taco and a taco called a chun bing. Your attempts at cultural sensitivity reveal you as ignorant.
Growing up in a Mexican-Japanese household, my mom would sometimes make milk rice "arroz con leche" with cold leftover sushi rice, since it's already cooked it didn't take long. My dad hates it, but I love it! Adding a bit of vanilla extract and crushed walnut is also delicious!
And if you freeze it like a popsicle it tastes even better!! I swear... And I understand why Japanese people hate arroz con leche 😂 it's like for us Mexicans trying their sweet red beans 😂
Girl!!!!! Rice pudding is a dessert and is very famous in Indian subcontinent. It tastes great with a little bit of condensed milk and lots of dry fruits. I eat rice as my staple food and i noticed we have a lots of similarities in terms of food we eat. I am sure you will like the kheer too(milk rice) .. Just try and watch a Indian recipe on RUclips
It’s also really popular in Scandinavian countries like Norway and my family always eats it on Christmas! It’s so cool to see how everyone around the world eats similar dishes
@@SaraMinatzexactly I was amazed too when she was talking about rice with milk. I didn't expect this in the list at all . Also read other comments coming from different parts of the world made me realise even if there might be huge differences but Similarities does exists!
@riderkamen9353 I see.. It happens. even though we South Asians do have commons there are still things which we cannot relate to.. Kheer maybe one of them
You are so schön und wunderbar! You are so sweet and unintentionally funny! Hello from Florida, USA. I am an American-German. My Mom immigrated from Germany when she was 12. From near Mannheim. I just lost her right before Christmas. My "Mutti," how I miss you terribly! So thank you Uyen, for your great videos. I really loved it! I have had Milchreis before, and Schmalzbrot too. And of course the Hawaiian Toast! Love it!
I'm surprised she was so put off by it. Plenty of countries in Asia have a similar dessert (although it is sometimes made with coconut milk instead of cow's milk). The main mistake here is that she used long grain rice, which will never fully cook through in milk and will never give the right sticky/creamy consistency.
Milk rice is called Payesh or kheer in India depending on where in India you are from.. We make it a little differently... We add the sugar at the end. Without the sugar the rice cooks faster. Also, we take a whole lot of milk and reduce it down... That makes it taste creamy. It was fun watching you cook German recipies. ❤
I think this is yet another recipe we may have stolen from India here in the UK. I've never made it myself but here we call it "creamed rice" though I know it's made from milk not cream. I will try and find some Payesh or Kheer soon to see how similar it is to what my gran used to make!
I love that you still refer to him as German boyfriend even though he’s your fiancé 😂😂 I hope you still refer to him as German boyfriend when he’s your husband too. So funny.
I get where the rice pudding could be off putting at first glance, but here are some things to keep in mind: 1. Plenty of rice eating cultures have rice porridges (think congee in China or juk in Korea), where the rice is cooked long enough to break down. This just happens to be a sweet version of that. 2. Rice is an import ingredient in northern Europe, so historically it was a bit of a luxury. As such, it makes sense for it to be used to make a treat, rather than as an everyday staple. 3. This is the kind of recipe where you don't want to wash your rice. Much like with risotto, you want the starch coating the short grain rice to thicken the pudding. The low and slow cooking method, combined with the stirring helps to release the starch. I do not recommend using jasmine rice or any other kind of long grain rice, because you won't have enough starch to get the right consistency.
@kirstenpaff8946 from Asia here(Philippines)...and we have rice porridge like this but we wash our rice well. to make the consistency, we will mix some glutinous rice with sweet rice porridge or just use the glutinous rice...i like this as snack or dessert. we cook this with toasted mung bean or sweetcorn, like how we cook in our Province instead of cherry and cinnamon....or also with chocolate (tsokolate batirol) which we call champorado. many Filipinos love champorado.
Yeah short grain rice like Arborio or Bomba is the way to go, Jasmine would not work out. I can't read the label, but it looks like she use Basmati? Not great for this if so as that would be a source of the hard texture she was experiencing.
Soooo. I think we need to clarify something. Toast Hawaii: I personally don't like it, but I have to correct that Lyoner (which is basically a baloney sausage) is NOT ham. It's a sausage. For toast Hawaii you need cooked ham, not baloney. So, even though I'm not on Team Hawaii, I need to correct this. 😂 Schmalzbrot: I was a bit confused, because you can buy this lard ready as a spread in almost every supermarket, even in discounters. It's called "Griebenschmalz" or sometimes "Zwiebelschmalz" which has already onions in it. :) Especially the onion version isn't bad at all, even though I can't eat too much of it. And in Germany you can also get like the bacon rind (Speckschwarte) which is just the white fat and it's actually needed for traditional recipes like Möhrendurcheinander/Möhreneintopf. Milchreis: I mean, it has to be super soft, otherwise it's not done yet. It has to be the "special" "milk rice rice"!! Furthermore, you need to cook the cherries with some starch or some "glaze" (for fruit cakes) so they get a little bit more thickened. Then you put the hot cherries with a ton of cinnamon on top of the milk rice. 🥰 Makes such a difference! Edit: added the "milk rice rice", I dunno how I missed that, thx comments 🥺
Nice comment. I would add: Schmalzbrot: The most important thing is to have a great fresh bread from a real bakery. The dish just consists of 2 parts so use hig quality. Lard can be bought at a supermarket for example "Apfel-Grieben-Schmalz" which is ok. But especially at christmas you get "Gänseschmalz" at a lot of butchers, which I like more. If you want to make it yourself, season it while cooking and put roasted onions in rather than the fresh ones. I guess it is not the right dish for breakfast because it is very heavy. It is more for the evening aside with some slices cucumber or radish. And I have to say on a butter bread you have the same amount of fat. If you put a slice of sausage and cheese on it even more. Milchreis: uyen there is no way to use jasmin rice, please do not try that. Milchreis takes time and the right amount of milk. Yes the cherries have to warmed up with some starch thickened cherry juice. I personally would not combine cherries with cinnamon. I think either cherries or sugar and cinnamon.
@@HerrChiller I totally prefer the combination of cinnamon AND cherries. Sometimes I even add some to my cherries. :) And I totally missed she used Jasmine rice omg 😭😭 I totally assumed she used milk rice rice 😂
Girl, rice pudding is a very common dish across different cultures and countries. There is also very loved and famous Turkish rice pudding dessert called Sütlaç/Sutlac. You can probably find it in Turkish restaurants in Germany. Try it, I bet you like it!
I'm also confused by the fact that she dislikes sweet rice dishes. Mango Sticky Rice is such a popular dish from Thailand. I can't imagine that there are no similar dishes in Vietnam.
I loved this video! Besides it being informative, it was pretty funny and you’ve inspired me. I’m going to make three Swedish recipes for my American Swedish husband.
As a German (language teacher) I truly enjoy all of your videos so much! 😍You do not only make me laugh so much but you really amaze me how you show the many weird aspects about Germany, German culture and the German language 😅😅😅 but at the same time you are never disrespectful in any way 😊
I love how everyone from everywhere seems to have their own version of rice pudding. I'm British and it's certainly popular here. My family often make it in a slow cooker and sometimes use coconut milk or cream which I love.
@@verenakremer6748 East and SE Asians don't really eat rice pudding (South Asians do eat rice pudding and probably Filipinos due to Spanish colonization/influence). In East and SE Asia, regular everyday rice is used in savory dishes only. Sticky rice (glutinous rice) can be used for sweet or savory dishes, though.
@@datgal2u Not completely true. Indonesians eat "Bubur ketan hitam" (= black sticky rice). It's sweet and made of sticky rice, coconut milk and cane or palm sugar.
@@datgal2u I looked it up and Thailand, Indonesia and the Philippines know several kinds of rice-pudding; and that is probably more due to Indian influence than Western influence. India is, after all, the origin of this kind of dish. And apparently, Chinese congee can be eaten as a sweet dish as well...
The hawaii toast was hilarious 😂 Love how the bf pointed out all the wrong things at the end 😅 If there was a German version of Uncle Roger he would have put is knee down immediately 😂
Actually, there's an old version of "Uncle Roger", it's "Der deutsche Michel". I find that allegory terribly old and boring, but it's there and you might hear or read it from many older Germans, when they talk about the German people in general.
@@bibliopolistYes, and kind of think he didn't even mention it any more "by the way that's not even ham" because he already criticised all the other ingredients.😅 And beside the different cheese, the missing ham is what changes the flavour the most...
He forgot to mention that she did use sausage instead of ham - the "Paprika-Lyoner" is more like blogna-sausage. So it will taste different. And the recipe asks for canned, because in the 70th were that is from, you could rarely by fresh 🍍 anywhere in germany. We always added a bit of ketchup for taste ;)
Schmaltzbrot is awesome! It's just butter on toast, but with a meaty pork taste instead of the rich buttery taste. The red onion goes so well on it. To be fair, though, I do not put that much Schmaltz on my bread, just a thin layer, and I like a little paprika too. I also use rye bread, my grandma only ate Schmaltzbrot on rye, and I love the stuff.
@@Dekubud you can also just include the bacon on the bread, instead of just the lard. Plop onion slice or a grilled tomato slice on it... Schmaltzbrot BLT sandwich is also a viable combo.
Bacon fat is the best for Schmaltzbrot and I agree with GB that you add spices before. My mother would have a jar she would continually add to and mix - it was wonderful!
Hi Uyên, Vietnamese living in Germany here and I come to defend the Milchreis :) It's not as weird as you mentioned if you think about it. Since you come from the North VN, I am sure you are familiar with "xôi chè" or "chè kho", which are also rice eaten sweet. Also the way to make Milchreis is basically how you cook "cháo" except with milk instead of water. And I'm pretty sure all of us has tried "cháo đường" once in their life right haha Also protip, Milchreis (the rice itself not the dish) is basically the most similar in texture to Jasmin rice since it stick together when cooked unlike Basmati or Long-grain rice which look like Jasmin but completely fall apart once cooked. It's also usually the cheapest, so it's very popular within the vietnamese students circle here in Germany. Also "cháo" cooked with Milchreis (again the rice only) is way better than Jasmin I think.
My parents used a trick so you don't have to stand by the pot and watch the Milchreis all the time: They let it nearly boil once and then wrapped the pot in multiple blankets to trap the heat and let the rice soften. We loved it as kids, my parents put the pot in the bed and "let it sleep" until we could eat.
Same way my mother always made the Milchreis, except she'd put it into heatproof Tupperware before wrapping that, as metal dissipates heat a lot quicker.
The bread with lard is usually made with different lard in Poland is called "smalec" the fat is with caramelized onion and parts of bacon in it with a lot of spices. It is delicious with salty pickles 😅
I think the version with onions in the "Schmalz" is actually more common in Germany too, rather than having just plain fat. Sometimes apples are added into the fat during the fat cooking process. And the fat is at least salted, sometimes with spices added.
Yeah see that sounds good! Caramelized onion, bacon, pickles and would add sauteed mushrooms if so...Ok now that sounds a fancy burger without the burger.
Hey! I`m from Ukraine and i like smalec wery much. It`s realy good with fresh bread and hot soup when it`s cold outside. How do you call pigs fat in Poland (we call it "Salo")?
Asian in Germany here. I think that pineapple goes better with salami than ham. The sweet and salty are better balanced and it matches the asian flavour profile more. About the milk rice, it's not supposed to be washed before cooking because you need the starch to get that creamy texture. Also the milk needs to come to a boil first before turning the heat from high to medium. One yummy dish to try would be Reibekuchen mit Apfelmus, potato pancakes with apple sauce. You can buy the batter ready to cook. I would love to watch how you take a vietnamese dish and germanize it or the other way round. Maybe a banh mi with some german ingredients?
Milk rice is a very popular dessert in France too, called "riz au lait" which basically means the same thing. I can 100% relate to german bf saying that it's a comfort food reminding him of his grandma! Here we infuse it with vanilla while cooking though, and no cherries or cinnamon on top Regarding the Hawaii toast, it's definitely a german thing but I get the vibe. I suspect that this recipe was developed during the post-WW2 boom of convenience products, when canned fruit was bringing a bit of exoticism to european households at a time when fresh pineapple was a rarity! Hence why recipes always call for canned slices
The Toast Hawaii was indeed developed in West Germany in the 1950ies. As an East German, it was already out of fashion when I learned about it after reunification and have eaten it maybe twice in my life.
I think you’re right, the recipe is a hangover from mid-Last century, hence the canned pineapple and the plastic cheese (and the cocktail cherry if you really follow a recipe). 😂 Nowadays it’s usually a staple for „I had a long day and the kids need to eat“. I think we all grew up with it. It definitely needs tomato sauce/ketchup with it though.
I really enjoy your videos! I believe milchreis is the same as 'risengrød' we make in Denmark ,usually around Christmas. We usually boil the short grain rice (grødris) shortly in a bit of water first then add the milk. It takes about an hour for the consistency to be right. We add a bit of salt and serve it with cinnamon mixed with sugar and then a lump of butter on top :) It's not really a dessert in Denmark though, you can eat it for dinner or offer it to nisserne 😅
We make rice-milk (rizogalo) in Greece too! But we only add cinnamon on top, not cherries, and we often eat it cold after leaving it in the fridge, it's really good!
"That's a rookie mistake" and "Authentic Hawaii toast cheese is the one that is put in plastic and kind of taste like plastic" and "Second round, Second round, Second round" We need a German BF spin-off channel! 😂
I have never heard of Hawaii toast before, however having had Hawaiian pizza I am not surprised that it didn't work with your ingredients. I also like cheddar cheese, but I wouldn't usually put it on pizza or pair it with pineapple.
Me thinking, German and Vietnamese get together through a third language. Making them both more linguistic than anyone I know. And that's just complicated.
About the rice pudding - In Portugal we have a similar recipe, we call it "arroz doce". We only add the sugar after the rice has soften because sugar stops the cooking process.
The thing with lard isnt so straight forward too. I make my smalec/ Schmalz with carmelized onions, garlic, apples, black pepper, sometimes cumin, ton of marjoram and sometimes other ingredients like wild mushrooms. The best meat for smalec is pork jowl, preferably smoket; it needs to slowly cook in a high pot until all fat is rendered ab meaty part is starting to turn golden brown. I admire Uyen's entuiasm but what she cooked could not taste too good.
YES to the lard-bread! I was so skeptical when I tried it the first time. I am Australian but my husband is Hungarian and that is a common thing there (zsíroskenyér - "fatty bread" they call it). I immediately fell in love with it. Delicious in my opinion. Especially as a bar snack served with a beer.
Toast or bread with drippings is a traditional hard-times food in the UK. It's what you make when you don't have much and you're hungry. I suspect that a lot of people ate similar things in the US during the Great Depression or during WWII when there was serious rationing. High in calories, but otherwise not particularly good for you.
No! Lard is vile! I cannot believe they tried to bring that back as a "Delicacy" in Berlin at fancy restaurants in the early 00s🙈💜 (& now it's gone mainstream) Never! (My Mum used to like beef dripping when she was a little girl & occasionally purchased some from a traditional butchers here) - but that's almost as bad!🤭💜 🙏🏻💜🇬🇧💜
The lard Brot 🥯 is basically what we call dripping here in Britain, it’s not for me .. however I do all of my frying in lard -I don’t like vegetable oil it’s messy and it gives a funny taste to the food. Lard is definitely superior in my Opinion -just not on toast 😅
I think most people agree on the fact that all across Europe we love milchreis. In Serbia we call it sutlijaš and many restaurants are offering it as dessert. Everyone's grandmother was cooking it at some point. :) And lard bread is not very common nowadays but as kids we thought it is the best thing ever, with just a little bit of salt (but not as much lard as you used). But the pineapple toast is just weird. :D I would love to see more videos with you trying out different German foods. This one was super fun to watch!
Well the way it was made in this video was an abomination. Xd When properky done it can be delicious. It's one of those dishes that's only as good as its ingredients; you need quality. I'd use a slice of white country bread rather than toast, then you put butter on it (no tomato anything, it's not a pizza), thinly sliced real ham (definitely NOT slicing sausage!), fresh pineapple if you can get a nice ripe one, and top with a mild cheese that melts well, like Swiss cheese or gouda. Stick it in the oven under the grill until the cheese starts to just slightly brown. The sweetness and slight acidity of the pineapple goes surprisingly well with the smoky flavour of ham and the creamy cheese. It's one of my favourite snacks but I wouldn't eat the sad excuse shown here. ;)
1. Lyoner is a sausage, not ham. Can't imagine to eat it hot. 😬 High quality ingrediences are key here. 2. Lard for Schmalzbrot should be seasoned more and during cooking, with added Kümmel for example. Also, the best is Austrian/Bavarian "Bratlfettn" on bread. It's the lard that's left in the pan after a pork roast. Of course it's inviting heart desease, if one eats it on the regular. 😅 3. Maybe the German Auntie, who showed you how to bake a Donauwelle, will make a proper German Milchreis for you. Or a "Reisauflauf". 😋 4. All your recipies are kinda suspicious. 🤪
Even if the topic is not my cup of tea, I like listening to your voice, your intonation and mixture of accents added with some humour and your innocent way of explanation is truly a delight.. cheers,keep it up
Rookie mistake hunny 🤣 The lard that goes on bread is call Griebenschmalz and same as in Poland it is made with caramelized onions and lots of other things. Yes you can make it yourself but every good butcher should have it too. Also, it is best on fresh bread.
What's funny: Now I once again learned in a foreigner's video sth. about Germany/German food in the supermarket, which I have passed by in the supermarkets throughout my whole life and never payed any attention to - as a German. Just like I did not at all know about and never had eaten Obazda, before I saw it mentioned so often in foreigners' YT videos.
@Ciara_Turner We in Hungary actually use just straight lard, or when a family makes a roast and collects the fat from it they'll use that. Usually from duck, goose or pork. We put salted or pickled onions on top amd sweet paprika powder.
Though they use different rice and different spices, Kheer is an Indian dish that resembles Milchreis a lot. So we are not the only ones cooking our rice in sweet milk. There is no denial that it is a lot of work without a milk pan though.
Uyen, my Mother used to make a beef roast every Sunday night. The 'cook's treat' was a slice of white bread toasted in the beef fat in the roasting pan! Like deep fried bread, delishious. Please keep doing the German recipes, you are smart and funny and I can hardly wait for your next post! Love from Toronto!
in india (southern asia), we actually have a dessert with rice and milk and it's called "kheer" its delicious and rice are cooked perfectly and not wasted at all!! idk about cooking rice in the rice cooker but it usually can take about an hour or more depending on the recipe. my aunt used to make it and since cooking time was so much so it got diluted to less food and everyone wanted skehsk it's really good, so if you have time you can try it someday!
A similar version is very popular in our house (we're a mixed Belgian and Indian family)...we usually use a sandwich maker. The bread is sandwiched with ham, 2 gouda/emmental cheese slices and a nice round pineapple slice in between... Being Indian, we also make a lot of rice-milk puddings (payesh)...the trick is to add the sugar at the very end (after the rice has softened)...sugar stops the rice getting soft when added in the beginning Love your channel ❤
I bought myself a rice cooker for Christmas (one of the better recent investments). As it’s a product of a German company, it has a dedicated Milchreis setting, which is just as easy as with regular rice, but requires stirring every 10-15 minutes and leaving the rice to rest for 10 minutes after cooking. I assume the difference is mainly in temperature as milk will boil over quickly. Milk rice is usually made with short grain rice, similar to risotto rice, that won’t get mushy despite the longer cooking time. Contrary to other preparations, I don’t think you’re meant to wash the rice (again, same as with risotto). The additional starch is needed for it to set. With jasmine rice, it would probably become a gloopy mess.
U absolutely shouldn't wash the rice! As u said, u need the starch, also the rice is just short grain rice, the same kind used for sushi. Maybe also risotto, I'm don't know about that. I usually make sushi with "Milchreis", because it's absolutely the same, but way cheaper.
@@Bimi-dd2wl didn't knew that, but if ur not a really picky eater I see no reason to use other rice to make the cooking time even longer 😅 But good to know.
You should try "Maultaschen" next time. I used to love them as a kid and it's the food I miss the most since I moved away from Germany. Traditionally you eat them in soup but I think cutting them up and frying them with onions and bacon bits is sooo much better
Omg. Listening to German Boyfriend say, “Tort-iLL-ia” just melted my heart. You guys are so adorable. In Spanish two ‘L’s together is pronounced ‘Y’, so “Torteeah”. Your cross cultural videos spark so much joy for all of us. 😊🩷👍🏼
I don't know about other parts of Germany but where I live (mid west Germany) you can just buy ready made Griebenschmalz at Aldi or Rewe 🤭 And it's more of an autumn dinner snack 😂
It is not the most common product, but I think you can get it everywhere in Germany. It is at least so common that you can get vegetarian versions of it in bigger supermarkets.
Eastern Europe here. We call it "smalec"(sounds similar with "schmalz") and yeah - you can buy it almost in every big supermarket. And it is wery delicious in my opinion =)
I think Schmalz is a rather southern thing, same with Kochkäse (which I can buy here in the regular store but when I visit my parents I won't find it anywhere) and other rather regional stuff.
@@Vampirzaehnchen my family moved from poland to hamburg 1947. that are all old recipes from poland that my grandparents and aunts knew, the diy version.
@@VampirzaehnchenI live in northern Germany, Schleswig-Holstein, and u can absolutely find Schmalz here, probably in every supermarket. And what is Kochkäse? Sounds just like it could be cream cheese, here u can find it as Schmelzkäse, it doesn't need to be refrigerated before opening, and we use it for example in Käse-Lauch-Suppe(mit Hack).
6:22 you can buy "Griebenschmalz" with fried onion and apple inside at pretty much every grocery store. There are even vegan versions that taste exactly the same. It's delicious on some bread and a pinch of salt.
dear Uyen, i'm Austrian and i regularly eat Schmalzbrot. i can give you a few tips: 1. don't make it yourself. buy the one from the store (you can use it for cooking really well). if you make it yourself, i would recommend making "Bratlfetten" - i.e. you cook fatty pork meat with a sauce in the oven. you get a mixture of lard and sauce jelly that tastes really good (no onions required). 2. try it with another bread. i recommend any wholemeal variety without nuts, grains or something in it. no white bread. 3. salt it before you put the onions on it. you can also eat it with white onions or greaves. i personally eat mine with slices of tomato. 4. eat it as dinner not as breakfast. it is definitely not a breakfast food xD btw Milchreis is a lunch food for me. we usually cook it in a simmer pot (it has a floor filled with water that makes the milk not burn as easily). it tastes really well if you eat it with cocoa powder (the one you make the drink with not the one for baking).
Yeah, Schmalzbrot is good if you get the good stuff from the store or directly from the butcher. Homemade in this case just doesn't measure up unfortunately.
Hi, Uyen, we eat rice porridge (Reisbrei) and preserved fruit (eingemachte Früchte) as a main dish and not only as a dessert. When it is almost finished we add two egg yolks for one liter milk, and the egg white is made to foam and also added. Thus the rice porridge becomes fluffy. There is a similar dish in Indonesia. It's called "Bubur ketan hitam" and made of sticky rice, coconut mik and cane or palm sugar. There are many sweet main courses, especially in South Germany, e.g. Karthäuser Klöße, Pfannkuchen, Waffeln, Dampfnudeln, Pfitzauf, Weckeierhaber, Germknödel, Reisauflauf, Grießbrei, Grießschnitten, Natronringlein, Apfelküchlein, Hollerküchlein and some more. If you like I can send you a copy of the original recipes of my mother's recipe book from 1955 or from my grandmother's recipe book from around 1920. For Hawai-Toast we also roast the bread first. Then we put the remaining parts including one cherry on it and then make the cheese melt in the oven.
Many of the sweet dishes you mentioned were main dishes my mother prepared for lunch on Fridays. We weren't particularly strict roman-catholics but it was a tradition to avoid meat on Fridays. Hence lunch on Friday was often sweet and something to look forward to.
Whenever there is a new short or - even better - a new video from you Uyen, my mood is lifted up and i am excited to watch / listen to you. Warm wishes from Bremen, northern Germany :)
well, Toast Hawei ist einfach mit den richtigen Zutaten. Wichtig ist es keine Wurst zu nehmen sondern immer Schinken! Auch der Käse ist netscheidend. Entweder der Käse der von deinem Freund empfohlen wurde oder ( unsere persönliche Vorliebe gilt) Gauda oder Emmentaler. Schmlaz ist ne schwierige Sache. Persöhnlich selbst gemacht ist selten. Die meisten schöpfen bei der Weinachtsgans das Fett ab um es später noch mal warm zu machen und zu würzen bevor es gekühlt auf die Stulle kommt. Auch gern mit einer frischen Scheibe Apfel zu der roten Zwiebel. Zwiebel kommen aber auch geröstet in das Fett wärend du es würzt. (Salz Pfeffer und was du sonst noch magst.) Milchreis im Topf. Aufkochen lassen. Hitze runterstellen auf minimum und mit Deckel ziehen lassen. Dann wird der Reis auch weich. Zucker und Zimt ist bei uins ne Mischung die zum darüber streuen auf dem Tisch steht. Wenn du den Zucker beim Kochen hinzu gibst kann es leicht anbrennen.
I'm Italian and grew up with milk rice, but we called it "mushy rice" and it was a winter dish. My Nona would give us a bowl and a hunk of fresh bread. It was delish!
This was so funny to watch as a German! I really Iike milk rice. My mum made it when I was a child. So now it’s a comfort food for me as well. I like to eat it with applesauce and cinnamon. That’s how we ate it in my childhood home.
Toast Hawaii is really simple with just a few ingredients. So it's important not to switch it up too much. Use toast, cooked ham, canned pineapple and cheese that melts easily. (Often, people use "Scheiblettenkäse" which is very processed cheese that melts in an instant. So much so that it's almost wrong to call it cheese anymore. ) Just assemble everything and put it in the oven until the cheese is melted and the corners of the toast are crispy. No need to toast the bread first.
I always use cheddar for my toast Hawaii, because it melts nicely and has a lovely taste. Scheibletten don’t taste any good for me. And fresh pineapple that I grill in a pan and caramelise it in its own juice before adding it on the toast.
Milk rice is very close to CHAALER PAAYESH in India and Bangladesh. It is a traditional dessert that we love. The recipe and technique is same but you have to use the correct type of rice. Then it won't take much time. The only time taking part is to thiken the milk fast, then cook very little amount of rice in it, and after the rice is soft, add sugar. We love to make it with fresh jaggery made from dates, and the smell is heavenly 😍.
Milkrice is legit! Its a simple Rice Pudding so you can add any kind of Fruit or Spice to it! Its a great filling Desert and you can make it "not too sweet!"
I’ve actually made “Schmaltz Brot”, which uses chicken or duck fat. You render it from the chicken skin or a duck breast… either already seasoned or you add the seasoning to the fat before it cools and becomes solid. (Seasoning can vary depending on preference but I use a rotisserie blend.) I use fresh bread - or something that’s not yet hard! And I prefer to use chopped green onions, parsley or cilantro as a topping.
I'm from the north of Germany and live in the east now. In both places Schmalzbrot is known very well. Here in Saxony it's called "Fettbemme". But I'd expect it another way: Fry some onions in it and add the salt and maybe black pepper at the same time. On the top of the bread there should also be pickles. That's how I know it and I like it. I once made a vegan version with coconut oil and herbs in it. I liked that as well.
@@id0rather0not Jap! Ich habe gerade festgestellt, beim nochmaligen Lesen, dass ich "west" statt "east" geschrieben habe. 😄 Ob es im Westen auch Fettbemmen gibt, weiß ich nicht. 🙃
I believe you should give milk rice another chance as it is somehow similar to the mango sticky rice you are used to. There are a lot of variations on this dish depending on which country you are in. You can even use a plant based milk like coconut milk that might suit your taste better. Keep up the good work girl! Love your videos!🤗
Though Schmalzbrot is a common snack in all regions of Germany, I've never heard that it's served for breakfast. Usually it is eaten as a hardy afternoon snack (vesper) or in the evening with a drink. Commonly the onions are added already in the frying process so that they caramelize. Ready to eat lard with onions and apples you can find in plastic containers like margarine in supermarkets; plain lard in cubes similar to butter packages.
We have the same thing in Poland, I always thought I'd hate it and refused to try it for years and then I have eventually caved in as a teenager and OMG! I love it. Best with a thick slice of bread and a sliced sour cucumber on top (not sure if you guys make sour cucumbers). Like you said onions already added while cooking.
Hey, I am Indian watching this and Uyen, that Rice Dessert you made, is also a renowned Indian Dessert as well known as "Kheer". It's really tasty :) The little difference is that the consistency of Kheer is a bit more fluid thats it .:)
@@GTZSFJREJ Yes, you must. The procedure is just the same just a little fluid (more milk) and we don't use cherries but maybe you can try with the cherries as well.
In Poland this Schmaltz (called smalec) is made of backfat, not from a bacon! There is a more expensive variant made from goose fat, and both can be plain, with carmelised onion, with pork scratching or even apples!
Ok Polish person here! A sandwich with lard is like a proper snack for drinking vodka here (which I personally hate, the vodka, but I love the sandwich!) and we put on it pickled cucumber and onion (some people put only one ingredient, some both) and salt. And it's freaking delicious! It's like a peasant delicacy hahaha 🤣 wooooow just realized that German Schmalz is Polish smalec (read: smaletz). Same same! 😂
Exactly. It needs pickled cucumber, onions (raw or fried) and Schnaps. Yummy, especially when it's freezing cold outside. We typically had it with a big bowl of potato soup.
I find Yuen's aversion to rice pudding so funny 😂 Sweet rice would be something I'd guess she liked! It one of the most common sweet dishes in Europe, and (according to the comments) outside of it too! We learn something everyday, she's in the minority on this one.
@riderkamen9353 She can cook rice in coconut milk. It's not that strong in flavour and if you add sugar, vanilla and cinnamon you almost can't feel it. On the other hand, you can add some shreded coconut to the dairy based rice porridge and have the same taste. I'm pretty sure there is some kind of rice and coconut milk based desert in Southeastern Asia.
5:30 have noticed in a few videos: love GBF's patient but on-point analogy. Essentially, 'would you like it if I made your Vietnamese spring roll with a tortilla?'😂
Griebenschmalz typically is made with apples and onions and a lot of spices, it's very juicy and delicious on really dark bread. I grew up eating it every week sometimes even as a substitute for butter, because it was more fragrant. (Yes, I'm from the north, how did you know?) Also, Milchreis needs to cook first and then simmer with the lid on, while stirring occasionally, so the milk won't burn to the pot. It should have a viscous and thick consistency, not runny at all. Suggestions for other recipes? Kohlrouladen are always nice, or DDR Noodles!!
I'm French and I love the rice in milk with some vanilla which we call " Riz au lait". I think it's easier to buy it already made and eat it cold as a dessert tho. Quite a popular dish across Europe.
It is surprisingly easy to make yucky Milchreis. My mum makes an incredible one and got the recipe from my nan and also gave it to me, so maybe you (or anyone else) wanna try that one. Be careful though, cos it is quite a bigger batch than what you made. Ingredients: - 1 pack of vanilla sugar - 10g butter - 300g Milchreis - 1 pack of whipping cream (I use H-Schlagsahne) - 1½ litre milk (we use 3,5% fat) - ¼ of a full vanilla pod (Vanillestange) Put the milk, whipped cream and butter in a pot and slowly boil them up. Once it boils and has risen a bit, turn down the heat and add the Milchreis, vanilla sugar and vanilla pod. Before you add the pod, cut it up along its lenght and scrape out the gooey bits and stir them into the pot contents. Then just throw the rest of the vanilla pod in it as well and remove it later, once everything is done. Then you have two options. 1: cook on low heat for 40 minutes 2: cook on low heat for 20 minutes and then wrap the pot in a blanket and put in a bed under another blanket. Then let it sit for 30-ish minutes. Voilá, it's done! Now you can eat it however you want. On its own or with cherries and/or a cinnamon and sugar mixture😋 Edit: Also make sure to of course stirr it regularily or else it WILL burn at the bottom. It happens really quickly if you don't pay enough attention Edit 2: You can also use lactose free milk but be aware that it'll be a tiny bit sweeter. If you don't want to use cow milk, do NOT use oat milk. My mum did that once and it's awful. Idk much about other milks, but I've heard pea milk should work best?
@@Bimi-dd2wl Nice! Let me know how it ended up when you made it and how you liked it, I'm curious🥰. Also good point mentioning the milk fat percentage, I'll make a quick edit to the comment and add it👌
the canned pineapple is used for some very easy reason... this was a post ww2 dish, created by a tv cook ( Clemens Wilmenrod). things like canned pineapples and other canned things were good available because of the american occupation in the west. in the mid 50s, when toast hawaii was invented it stands for travelling and the exotic. many people added Pushkin - Cherries or cranberries to the toast hawaii also.
You should do another video and let a German person „cook“ all of these recipes for you and you have to try them again…
Oh yes, we need a collaboration with @SallysWelt !
@@pirlie I think it's a good idea...but what if she still doesn't like it? She'd feel some sort of pressure to say she likes it to the person who made it or to appease her audience.
@@datgal2u
I think it can be done in a “which is the best German dish?” type of ranking video, from a Vietnamese perspective.
So like 5 different classic German dishes are made, and then they are ranked against each other, where one wins.
The focus isn’t if she likes someone else’s cooking or not, but which dish wins and which is ranked the lowest.
I'm a vote for YES. Have a German person who has practiced to do this. I would gladly watch the whole thing and give thumbs up!
Imo GBF should do the cooking so she can be more honest with the review
Some ideas from a German who loves these dishes:
1. Toast Hawaii: Try to use Ketchup instead of butter and use real ham (Hinterkochschinken) instead if Lyoner. And of course you can use fresh pineapple :)
2. Try the Schmalzbrot with pickles (Gewürzgurken) and roasted Onions (Röstzwiebeln). I know that it is a common snack in german pubs, so it's something that is likely eaten when you are drinking alcohol.
3. Milchreis: Please don't wash the rice before cooking it. You need the starch for the consistency. And try to let the milk cook before adding the rice :) Some people als like to add vanilla pudding powder. An other common way to eat it is with apple sauce instead if cherries.
Hope it helps if you want to try something again :)
many people wash the rice to get rid of nasty stuff like Arsenic, and IMO not washing rice is eeeeek.
@@marcd6897 I know, but it doesn't help when cooking this dish. :D Although there will always be remains of "nasty stuff", packaged rice is mostly already well cleaned in Germany.
Omg, yeees! We use tomato concentrate and spread it on toast hawaii. It is tart and sweet and fits sooo well with the pineapple.
Omg, yeees! We use tomato concentrate and spread it on toast hawaii. It is tart and sweet and fits sooo well with the pineapple.
@marcd6897 It's special rice for this dish. That's why the packaging says "Milk rice" you do not have to clean this kind of rice. It's already cleaned and has other ingredients in it. You would just wash the ingredients away and so it doesn't taste how it should.
Hi Uyenn!! Here in Spain we call this dessert arroz con leche, and the technic is not grong, the grong part is to put the sugar in with everything on the pot since the very first moment. The sugar needs to be add at the end so the rice can be soft. Also the round grain rice is pretty diferent from jasmine rice and is the best for this recipe, due to its lack of flavour it absorbs any flavour from the liquid ❤
Wow same in India! We call it kheer
Same in Bangladesh too. We call it Payesh. You can make it with sugar. Or use jaggery instead of sugar then it will have a beautiful smell of jaggery and it will be brown in colour. It's so yummy.
in from el salvador and its the same here😅😅
Hi, German here! We can add the sugar at the beginning of cooking it doesn't affect it usually. What affected her cooking was actually her washing the rice beforehand because the rice used for Milchreis as most other "standard" rices in Germany are already prewashed, so she managed to wash out the last bit of starch that was in the rice. I'd love to try out arroz con leche sometimes though, it must also be very good!
I’m British and we have Rice Pudding here. Very similar and we use short grain pudding rice for it. I like making it with coconut milk but cow’s milk is the traditional way.
Uyen, when we cook rice pudding we *don't* wash the rice because you need the extra starch to make the pudding creamy. You also need to use a short or medium grain rice, not a long grain like Jasmine because the shorter grains are more starchy.
My French grandmother always added a strip of orange rind to the milk and then at the end she would add the sugar, a knob of butter and freshly grated nutmeg. It's delicious! 😋
Not even just short or medium grain rice, there's a special kind of rice for rice pudding.
That's disgusting that white people don't wash their rice. Like they don't wash their fruit. You can rinse rice twice without losing the starch lol. Every Asian knows that.
@@CosimaNonymouse Yup, you need a starchy rice. Washing it won't affect it unless you are using the wrong kind and then the rice dust from the processing and polishing can help I suppose.
1. I think the main reason for the CANNED pineapple on the Hawaii toast is simply because the recipe is several DECADES old (1950s) when fresh pineapple was hard to get in Germany.
2. The LARD bread... you CAN get the lard premade in the store. That usually has a few extra ingredients like salt and a few herbs or greaves(dt. Grieben) in it. Tastes WAY better than pure fat.
3. The Rice: an old method of "cooking" it is to actually cook it rather hot at the beginning and then remove it from the stove, wrap it in 1-2 blankets and let it steep for 1-2 hours (until soft).
This "grandma method" means you can do something else while waiting. That way you only have to keep it on the stove for ~20-30min. Also: use round rice and NO WASHING IT !!!
I advice against using fresh pineapple with cheese it can start to break the cheese down and make it disgusting
It is canned because it's a dish for people who either can't cook, or just don't have the time nor energy. Toast Hawaii is made with the cheapest cheese, cheap canned fruit and cheap bread (toast) on purpose. If we wanted it to be "fancier" the bread is the first thing we'd improve about it, trust me.
That’s exactly what my grandmother did to the rice to. She always placed in in her bed too
Yes their was one a time in US where pinapple was realy hart to get so the price went up 8000$ per piece and their was also a market that borrow/lend pineapple for special conditions like famious gov visits
Pretty much the same in Romania too. For a very long time, fresh pineapple wasn't available or affordable. The pork fat is better if you grind crunchy deep fried bacon and mix it in, paprika, salt and pepper too.
LoL. Calling Paprikalyoner 'ham' is a sacrilege all by itself. 🤣
Ham is ham💜💜
Some is just nicer than other ham😅
🙏🏻🇬🇧
@@BangtanPurple7of7 Lyoner is more like somekind of sausage, but definetly no ham
Is it more like a bologna?
@@glynnisowens-major3179 Yes, a bologna with pretty aromatic pepper in it. (not spicy...more like pickled bellpepper)
@@El_Timolinolooks like salami
Love that the whole world is coming together to defend the sweet rice pudding haha... Indians also have a similar dessert called "kheer" that is made in the same way and you can substitute jaggery for sugar, raisins for cherry and cardamom powder for cinnamon powder...
Regardless of how it's made, everyone has very fond memories attached to the sweet rice pudding! Hope you come to love it too Uyen...❤️
justice to milchreis (thats how we call it) it good if done correctly 😂
Brazil has arroz doce (sweet rice) and it's prepared exactly the same. I made it yesterday and it's one of my favorite comfort foods. I will not tolerate slander against it! Lol
We also have sort of a rice pudding in the Philippines but we add cocoa and call it champorado. I add so much milk when I am having it. Plus we have the sticky rice that has coconut milk and sugar paired with fresh mangoes. I also love Milchreis it's addictive.
Do you use precooked or ground rice for kheer? A little saffron and nuts is good too.
ohhooo we eat sticky rice with jaggery and milk too! Also sticky rice with mango and milk is adored at our house. We live in Bangladesh
Uyen, the way you buttered the toast so unevenly sent my ancestors screaming crying into the void!
I found your suffering through the German dishes very entertaining.😂
Also mildly shocked how you prepared most of them. My German heart shrifled and ran for the hills🏃♂️😂
this is NOT ham, its more a type of Lyoner-meat, which _obviously_ will be horrible with _anything_ combined with it, since it has its own flavour profile due to its spices which were not designed to be mixed with anything. ham is just meat and salt, so u just have the taste of the meat itself, which makes it much more suitable for creating something with it
yeah lol, was waiting for the bf to point out that this is literally LYONER and not Schinken!!
That would also be my main critique for the toast hawaii
This!
Exactly!
Same here, I'm a Hawaiian pizza lover,I like the idea,but that was a totally wrong ham.
In Europe rice cooked in milk is quite popular I think. I'm from Romania and it's my childhood desert. But for a while I used to live in Japan and when I told people about it they were a bit shocked and skeptical :))) just like you. Now I'm back in Europe, in Spain and people eat it here too. I actually consider it a comfort food. ❤️
I shared a kitchen with asians in many hostels. I think they don't have a concept of cooking with milk. I made a roux sauce with milk, they were very surprised. And I was surprised when they made macaroni with potato. Good times.
@@bcamping1well, roux is very common in Japan at least, there are many yoshoku dishes that involve it, though I think for home cooks it's more commonly encountered in premade sauce mixes rather than made from scratch
Also if we're not just talking about cow's milk, there are *many* recipes in the region that use soy milk in basically the same way in cooking, including in soups, stews, and desserts, so it shouldn't be so weird. For example, hot pot / nabe with a soy milk base is very popular
@@bcamping1 It's different in Southeast Asia. Milchreis for us is in the same category with basmati and other kind of rice that used for main course food.
The ones we use for sweet dessert are white and black (sticky)glutinous rice. Usually cooked with coconut milk.
In America we call it rice pudding and eat it with raisins. Delicious!
@@zitronenteefor the rice pudding she made it has to be arborio rice and cooked in the oven for 45min-1hr. Love From Scotland xxxx 🏴
The way you say "crot-shay" is the cutest way I've ever heard someone pronounce crochet. A combo of your Vietnamese and German/English accent. It's so original and dare I say iconic. Please don't think I am being mean or criticizing the way you pronounce it. I just wanted to compliment you on unlocking a new audible stimulation for me. Some people pronounce words so elegantly and in a way that satisfies my audio stim. You just so happen to say crot-shay in such a cute/funny/child like way. Please never change the way you speak! Hello from Syracuse New York!!!
Couple thoughts on the Milchreis:
- don’t wash it. You want all the starch.
- you don’t have to stir it all the time (even though most recipes will tell you to). Bring it to the boil while stirring, then put a lid on and turn down the heat to lowest setting and stir every 15 minutes or so.
- Cook it till it’s completely soft, not however long it says in the recipe. Depending on the rice, your stove, and the mood of the day it can take 30 minutes to an hour.
- I‘ve never put Sherry in it, but you can add whatever you want. Some of my favourites are cherries from the jar or apple sauce on the side and of course, cinnamon sugar on top.
- It’s not the easiest dish to get right, but it can be delicious once you do.
- Oh, whatever you do, do not use random other rice for it. You need Aborico rice (also known as Milchreis or Rissotto Rice) because it has enough starch to thicken the milk and the ability to soften all the way through.
Complicated German horchatta pudding!
the best way to make Milchreis is to just buy it in the store LOL. Perfect every time
@@epiccuppycakes6786uuurrrghh pls no
we also eat this in France but without the cinnamon or cherries. What we sometimes do is put it in individual cups and add some caramel on the bottom. I also like to use honey instead of sugar to add some subtle flavor.
So I was about to write some advice but I saw your post and you said it all. I could just add that washing the rice is not just bad because you need the starch, that's part of the issue, but on top of that the rice starts absorbing water and so it won't absorb the milk as well as it should and the flavors won't mix well.
also use a lot of butterxDD
5:30 “I make fresh spring rolls but I’m out of rice paper so I use a tortilla.” 😂 German boyfriend said this with his whole chest omg.
He was trying to make a point
That's exactly what Uyen did, though. While cooking is more creative than baking, there are still basics that have to be followed.
For example, if I cut up steak, stir fry and serve with ketchup and curry, it's not "Currywurst", it's (probably) an abomination.
SAVAGE German Boyfriend. He's so great!
Toast Hawaii is probably one of the easiest things in the world and she messed up 4 of the 4 ingredients, and then put it into an air fryer.
I mean we all make rookie mistakes, and it made for a fun video, but she shouldn't judge German food based on her experiments
Rice pudding is so good. We also make baked rice here in the US which is similar, but baked with raisins, sugar, cinnamon in like a warm pudding/custard.
So much criticism about the Toast Hawaii - but the worst thing wasn't even mentioned! The ham! That wasn't ham! 🤣 I can't even imagine how a Toast Hawaii tastes with Lyoner instead of ham. And I won't try! 😆
Anyway - kudos for trying these German nightmare foods. ^^
I was about to comment. As a German currently eating a Hawai Toast I was so triggered I almost snorted bits of pineapple across my desk 😭😂
Edit: oh god the Schmalzbrot. My grandma would die on the spot from horror. What is happening 😨
Edit 2: I'm done with the video now. All I wanna do is lock Uyen and german boyfriend in my living room and prepare these things properly for them T_T
I’m glad I’m not the only one… they taste really different!
I had the same thoughts!! Haha
Yep, definitely screwed up the ham D:
it's like she /accidentally/ got the bread right, so she toasted it beforehand, just to complete the set of mistakes 🤭 - and just hearing the intro to the Schmalzbrot, this is where I stop watching, I love her, but no.
I cannot believe you've never tried rice pudding before Uyen! When made correctly it's a dream to eat! The rice to milk ratio was underwhelmingly off. It's like a 1/2 cup rice to a litre of milk(give or take). The rice needs to cook through and then melt when pressed between the finger's. I think you would've had more luck if you'd looked at a Southeast Asian recipe. We of course don't use the sherry(at least not where I'm from).
We actually have a couple of desserts made with rice in my country; amongst which rice pudding is top tier. You can have it chilled in the summer and warm in the winter. It's soooooooo versatile.
“If I don’t have rice papers I won’t just use a tortilla”
😂😂😂😂😂
For the record, you can do this. It will be a different food, but you can.
@ for the record, I was commenting on the lexical tendencies of non native daily speakers.
As in my family where we’ve had a middle eastern dish called a taco and a taco called a chun bing.
Your attempts at cultural sensitivity reveal you as ignorant.
Growing up in a Mexican-Japanese household, my mom would sometimes make milk rice "arroz con leche" with cold leftover sushi rice, since it's already cooked it didn't take long. My dad hates it, but I love it! Adding a bit of vanilla extract and crushed walnut is also delicious!
Qué viva el arroz con leche 🔥🔥🔥
We add cinnamon sugar and brown butter (melt butter till it turns golden brown, but don't let it burn)
And if you freeze it like a popsicle it tastes even better!! I swear... And I understand why Japanese people hate arroz con leche 😂 it's like for us Mexicans trying their sweet red beans 😂
Yeah thats how my mom made it! It's a dish to use up leftover rice
Yes we had rice pudding growing up but used leftover rice as well.
Girl!!!!! Rice pudding is a dessert and is very famous in Indian subcontinent. It tastes great with a little bit of condensed milk and lots of dry fruits. I eat rice as my staple food and i noticed we have a lots of similarities in terms of food we eat. I am sure you will like the kheer too(milk rice) .. Just try and watch a Indian recipe on RUclips
It’s also really popular in Scandinavian countries like Norway and my family always eats it on Christmas! It’s so cool to see how everyone around the world eats similar dishes
@@SaraMinatzexactly I was amazed too when she was talking about rice with milk. I didn't expect this in the list at all .
Also read other comments coming from different parts of the world made me realise even if there might be huge differences but Similarities does exists!
@riderkamen9353 I see.. It happens. even though we South Asians do have commons there are still things which we cannot relate to.. Kheer maybe one of them
Right? Rice milk pudding is an asian food staple. Maybe the type of rice is the problem. We prefer the very sticky ones.
😅@riderkamen9353
You are so schön und wunderbar! You are so sweet and unintentionally funny! Hello from Florida, USA. I am an American-German. My Mom immigrated from Germany when she was 12. From near Mannheim. I just lost her right before Christmas. My "Mutti," how I miss you terribly! So thank you Uyen, for your great videos. I really loved it! I have had Milchreis before, and Schmalzbrot too. And of course the Hawaiian Toast! Love it!
Girl, rice pudding is famous all over Europe and the US there are tones of recipes including in the rice cooker. And it taste great! 😍
I prefer to use cream of rice instead of regular rice. Also add brown sugar, butter, vanilla, and egg yolks and it is the bomb 🤤
It's famous in Latin America too
asia as well, cardamom rice pudding is an Indian specialty
Rice pudding is delicious! As soon as Uyen started describing the dish, I knew exactly what it “should” taste like, at least here in the States.
I'm surprised she was so put off by it. Plenty of countries in Asia have a similar dessert (although it is sometimes made with coconut milk instead of cow's milk). The main mistake here is that she used long grain rice, which will never fully cook through in milk and will never give the right sticky/creamy consistency.
Milk rice is called Payesh or kheer in India depending on where in India you are from.. We make it a little differently... We add the sugar at the end. Without the sugar the rice cooks faster. Also, we take a whole lot of milk and reduce it down... That makes it taste creamy.
It was fun watching you cook German recipies. ❤
im to lazy to wait till the milk is creamy and put at the end sugar and milk powder.^^
I think this is yet another recipe we may have stolen from India here in the UK. I've never made it myself but here we call it "creamed rice" though I know it's made from milk not cream. I will try and find some Payesh or Kheer soon to see how similar it is to what my gran used to make!
also called paramannam in telugu :)
Rice expert but never had rice pudding?!?
I love that you still refer to him as German boyfriend even though he’s your fiancé 😂😂 I hope you still refer to him as German boyfriend when he’s your husband too. So funny.
I wonder how often she slips up IRL and accidentally refers to him as "German boyfriend" to friends and family :D
Next stage i hope he will become "German waifu" 😍
His name is My German Boyfriend.
It's legally his name
I hope she changes it to german husband with no warning and just continues it that way
I love your honesty! It gives me courage to try new foods and recipes and cant wait to try pho!
I get where the rice pudding could be off putting at first glance, but here are some things to keep in mind:
1. Plenty of rice eating cultures have rice porridges (think congee in China or juk in Korea), where the rice is cooked long enough to break down. This just happens to be a sweet version of that.
2. Rice is an import ingredient in northern Europe, so historically it was a bit of a luxury. As such, it makes sense for it to be used to make a treat, rather than as an everyday staple.
3. This is the kind of recipe where you don't want to wash your rice. Much like with risotto, you want the starch coating the short grain rice to thicken the pudding. The low and slow cooking method, combined with the stirring helps to release the starch. I do not recommend using jasmine rice or any other kind of long grain rice, because you won't have enough starch to get the right consistency.
@kirstenpaff8946 from Asia here(Philippines)...and we have rice porridge like this but we wash our rice well. to make the consistency, we will mix some glutinous rice with sweet rice porridge or just use the glutinous rice...i like this as snack or dessert. we cook this with toasted mung bean or sweetcorn, like how we cook in our Province instead of cherry and cinnamon....or also with chocolate (tsokolate batirol) which we call champorado. many Filipinos love champorado.
Thanks for mentioning the starch I did realize
Wir haben schon im Mittelalter Reis gehabt. Der kam damals nicht aus asien
I disagree on the long grain rice comment. My family only uses jasmine rice and our rice pudding turns out just fine 🤷🏼♀️
Yeah short grain rice like Arborio or Bomba is the way to go, Jasmine would not work out. I can't read the label, but it looks like she use Basmati? Not great for this if so as that would be a source of the hard texture she was experiencing.
Soooo. I think we need to clarify something.
Toast Hawaii:
I personally don't like it, but I have to correct that Lyoner (which is basically a baloney sausage) is NOT ham. It's a sausage. For toast Hawaii you need cooked ham, not baloney. So, even though I'm not on Team Hawaii, I need to correct this. 😂
Schmalzbrot:
I was a bit confused, because you can buy this lard ready as a spread in almost every supermarket, even in discounters. It's called "Griebenschmalz" or sometimes "Zwiebelschmalz" which has already onions in it. :)
Especially the onion version isn't bad at all, even though I can't eat too much of it.
And in Germany you can also get like the bacon rind (Speckschwarte) which is just the white fat and it's actually needed for traditional recipes like Möhrendurcheinander/Möhreneintopf.
Milchreis:
I mean, it has to be super soft, otherwise it's not done yet. It has to be the "special" "milk rice rice"!! Furthermore, you need to cook the cherries with some starch or some "glaze" (for fruit cakes) so they get a little bit more thickened. Then you put the hot cherries with a ton of cinnamon on top of the milk rice. 🥰
Makes such a difference!
Edit: added the "milk rice rice", I dunno how I missed that, thx comments 🥺
Homemade schmalz is always better
Agree but what she made was no Schmalz, it was rendered bacon fat that solidified… not proper Schmalz
Nice comment. I would add:
Schmalzbrot:
The most important thing is to have a great fresh bread from a real bakery. The dish just consists of 2 parts so use hig quality. Lard can be bought at a supermarket for example "Apfel-Grieben-Schmalz" which is ok. But especially at christmas you get "Gänseschmalz" at a lot of butchers, which I like more. If you want to make it yourself, season it while cooking and put roasted onions in rather than the fresh ones. I guess it is not the right dish for breakfast because it is very heavy. It is more for the evening aside with some slices cucumber or radish.
And I have to say on a butter bread you have the same amount of fat. If you put a slice of sausage and cheese on it even more.
Milchreis:
uyen there is no way to use jasmin rice, please do not try that. Milchreis takes time and the right amount of milk. Yes the cherries have to warmed up with some starch thickened cherry juice. I personally would not combine cherries with cinnamon. I think either cherries or sugar and cinnamon.
@@HerrChiller I totally prefer the combination of cinnamon AND cherries. Sometimes I even add some to my cherries. :)
And I totally missed she used Jasmine rice omg 😭😭
I totally assumed she used milk rice rice 😂
@@myrillya everyone likes different things i guess.
I do not know which rice she used but at 14:40 she said next time i try jasmin rice or so.
Girl, rice pudding is a very common dish across different cultures and countries. There is also very loved and famous Turkish rice pudding dessert called Sütlaç/Sutlac. You can probably find it in Turkish restaurants in Germany. Try it, I bet you like it!
Sutlac is the best! But you can do a lot of things wrong here too.
@@heikeh.9977 yess that's why she should try it in a Turkish restaurant 😄
I was aboutta say lol it's a popular dessert in Indian cuisine too. We normally just have it with sugar and maybe raisins/cashews in it
I'm also confused by the fact that she dislikes sweet rice dishes. Mango Sticky Rice is such a popular dish from Thailand. I can't imagine that there are no similar dishes in Vietnam.
arroz con leche !!
I loved this video!
Besides it being informative, it was pretty funny and you’ve inspired me. I’m going to make three Swedish recipes for my American Swedish husband.
As a German (language teacher) I truly enjoy all of your videos so much! 😍You do not only make me laugh so much but you really amaze me how you show the many weird aspects about Germany, German culture and the German language 😅😅😅 but at the same time you are never disrespectful in any way 😊
I love how everyone from everywhere seems to have their own version of rice pudding.
I'm British and it's certainly popular here.
My family often make it in a slow cooker and sometimes use coconut milk or cream which I love.
*apart from Vietnam, apparently :)
coconut milk - good idea
@@verenakremer6748 East and SE Asians don't really eat rice pudding (South Asians do eat rice pudding and probably Filipinos due to Spanish colonization/influence). In East and SE Asia, regular everyday rice is used in savory dishes only. Sticky rice (glutinous rice) can be used for sweet or savory dishes, though.
@@datgal2u Not completely true. Indonesians eat "Bubur ketan hitam" (= black sticky rice). It's sweet and made of sticky rice, coconut milk and cane or palm sugar.
@@datgal2u I looked it up and Thailand, Indonesia and the Philippines know several kinds of rice-pudding; and that is probably more due to Indian influence than Western influence. India is, after all, the origin of this kind of dish.
And apparently, Chinese congee can be eaten as a sweet dish as well...
The hawaii toast was hilarious 😂 Love how the bf pointed out all the wrong things at the end 😅 If there was a German version of Uncle Roger he would have put is knee down immediately 😂
Actually, there's an old version of "Uncle Roger", it's "Der deutsche Michel". I find that allegory terribly old and boring, but it's there and you might hear or read it from many older Germans, when they talk about the German people in general.
But did he really? This dish had nothing to do with Toast Hawaii at all, since the type of meat was completely wrong.
@@bibliopolistYes, and kind of think he didn't even mention it any more "by the way that's not even ham" because he already criticised all the other ingredients.😅
And beside the different cheese, the missing ham is what changes the flavour the most...
He forgot to mention that she did use sausage instead of ham - the "Paprika-Lyoner" is more like blogna-sausage. So it will taste different. And the recipe asks for canned, because in the 70th were that is from, you could rarely by fresh 🍍 anywhere in germany.
We always added a bit of ketchup for taste ;)
@@KatZwe Stopped the video to look at the comments as soon as I saw that sausage.... Putting sausage on toast Hawai (or Pizza Hawai) is just *wrong*.
Schmaltzbrot is awesome! It's just butter on toast, but with a meaty pork taste instead of the rich buttery taste. The red onion goes so well on it. To be fair, though, I do not put that much Schmaltz on my bread, just a thin layer, and I like a little paprika too. I also use rye bread, my grandma only ate Schmaltzbrot on rye, and I love the stuff.
Thank you for the tips! I always feel bad throwing away the fat from when I fry bacon. Next time, I'll save it and use it to make Schmaltzbrot!
@@Dekubud you can also just include the bacon on the bread, instead of just the lard. Plop onion slice or a grilled tomato slice on it... Schmaltzbrot BLT sandwich is also a viable combo.
dont forget the fondor :D
Bacon fat is the best for Schmaltzbrot and I agree with GB that you add spices before. My mother would have a jar she would continually add to and mix - it was wonderful!
*Schmalzbrot 😉 (without "t")
Hi Uyên, Vietnamese living in Germany here and I come to defend the Milchreis :)
It's not as weird as you mentioned if you think about it. Since you come from the North VN, I am sure you are familiar with "xôi chè" or "chè kho", which are also rice eaten sweet. Also the way to make Milchreis is basically how you cook "cháo" except with milk instead of water. And I'm pretty sure all of us has tried "cháo đường" once in their life right haha
Also protip, Milchreis (the rice itself not the dish) is basically the most similar in texture to Jasmin rice since it stick together when cooked unlike Basmati or Long-grain rice which look like Jasmin but completely fall apart once cooked. It's also usually the cheapest, so it's very popular within the vietnamese students circle here in Germany. Also "cháo" cooked with Milchreis (again the rice only) is way better than Jasmin I think.
I bet if your rice cooker has a porridge setting, you could use the rice cooker to cook milk rice.
"...and I come to defend the Milchreis." 😂😂😂😂 Sorry, but so funny!!!❤
My parents used a trick so you don't have to stand by the pot and watch the Milchreis all the time: They let it nearly boil once and then wrapped the pot in multiple blankets to trap the heat and let the rice soften. We loved it as kids, my parents put the pot in the bed and "let it sleep" until we could eat.
Same way my mother always made the Milchreis, except she'd put it into heatproof Tupperware before wrapping that, as metal dissipates heat a lot quicker.
@@Totobiii Great idea! We didn't have that in East Germany and shortly after the Mauerfall 🙈🙈🙈
This is seriously so cute ❤
German bf your shirt is fire!!!!!!
Hat meine Mom auch immer gemacht, der Milchreis war dann immer matschig. #notmymilkrice
The bread with lard is usually made with different lard in Poland is called "smalec" the fat is with caramelized onion and parts of bacon in it with a lot of spices. It is delicious with salty pickles 😅
Yeah you definitely need pickles 🥒
I think the version with onions in the "Schmalz" is actually more common in Germany too, rather than having just plain fat. Sometimes apples are added into the fat during the fat cooking process. And the fat is at least salted, sometimes with spices added.
Yeah see that sounds good! Caramelized onion, bacon, pickles and would add sauteed mushrooms if so...Ok now that sounds a fancy burger without the burger.
Hey! I`m from Ukraine and i like smalec wery much. It`s realy good with fresh bread and hot soup when it`s cold outside. How do you call pigs fat in Poland (we call it "Salo")?
@@Arahn-t7w”Lard” is pig’s fat.
Wait until she discovers bread pudding.
or Himmel und Hölle or Labskaus
😂
Brotpudding? Das is aber nix deutsches, eher britisch oder?!
@@DerEchteBold Semmelschmarrn (Brotpudding) ist so bayrisch wies wird
@@ianfhtagn1349
Ah, bayrisch, das erklärt's, nur etwas außerhalb Bayerns hat man davon noch nie gehört ; )
Asian in Germany here. I think that pineapple goes better with salami than ham. The sweet and salty are better balanced and it matches the asian flavour profile more.
About the milk rice, it's not supposed to be washed before cooking because you need the starch to get that creamy texture. Also the milk needs to come to a boil first before turning the heat from high to medium.
One yummy dish to try would be Reibekuchen mit Apfelmus, potato pancakes with apple sauce. You can buy the batter ready to cook.
I would love to watch how you take a vietnamese dish and germanize it or the other way round. Maybe a banh mi with some german ingredients?
Omg, her transitions are absolutely adorable! It fits her very well, I know she’s a joy to be around
Milk rice is a very popular dessert in France too, called "riz au lait" which basically means the same thing. I can 100% relate to german bf saying that it's a comfort food reminding him of his grandma! Here we infuse it with vanilla while cooking though, and no cherries or cinnamon on top
Regarding the Hawaii toast, it's definitely a german thing but I get the vibe. I suspect that this recipe was developed during the post-WW2 boom of convenience products, when canned fruit was bringing a bit of exoticism to european households at a time when fresh pineapple was a rarity! Hence why recipes always call for canned slices
The Toast Hawaii was indeed developed in West Germany in the 1950ies.
As an East German, it was already out of fashion when I learned about it after reunification and have eaten it maybe twice in my life.
I think you’re right, the recipe is a hangover from mid-Last century, hence the canned pineapple and the plastic cheese (and the cocktail cherry if you really follow a recipe). 😂 Nowadays it’s usually a staple for „I had a long day and the kids need to eat“. I think we all grew up with it. It definitely needs tomato sauce/ketchup with it though.
I really enjoy your videos!
I believe milchreis is the same as 'risengrød' we make in Denmark ,usually around Christmas. We usually boil the short grain rice (grødris) shortly in a bit of water first then add the milk. It takes about an hour for the consistency to be right. We add a bit of salt and serve it with cinnamon mixed with sugar and then a lump of butter on top :) It's not really a dessert in Denmark though, you can eat it for dinner or offer it to nisserne 😅
I love that dish. I was married to a HalfDan and we always had it at Christmas. Always fun to see who got the nut prize!
In Germany we also eat Milk Rice as a real dish - lunch or dinner, whenever you like 😋
We make rice-milk (rizogalo) in Greece too! But we only add cinnamon on top, not cherries, and we often eat it cold after leaving it in the fridge, it's really good!
"That's a rookie mistake" and "Authentic Hawaii toast cheese is the one that is put in plastic and kind of taste like plastic" and "Second round, Second round, Second round" We need a German BF spin-off channel! 😂
It´s also with ham and not this sausage stuff.
@@its_frida hinterkochschinken ist der handelsname.^^
I have never heard of Hawaii toast before, however having had Hawaiian pizza I am not surprised that it didn't work with your ingredients. I also like cheddar cheese, but I wouldn't usually put it on pizza or pair it with pineapple.
This is my favorite video because of the discussion… it’s fun to watch them actually interact to one another. Love you guys… ❤❤❤❤❤
Me thinking, German and Vietnamese get together through a third language. Making them both more linguistic than anyone I know. And that's just complicated.
German BF: “Hii”
So precious lol
About the rice pudding - In Portugal we have a similar recipe, we call it "arroz doce". We only add the sugar after the rice has soften because sugar stops the cooking process.
Portuguese arroz doce is the best!!! ❤😋
Exatamente o que eu estava a pensar. Agora não preciso escrever nos comentários 😆. Obrigada. Que saudades do arroz doce e de Portugal tb...😥😥😥
The thing with lard isnt so straight forward too. I make my smalec/ Schmalz with carmelized onions, garlic, apples, black pepper, sometimes cumin, ton of marjoram and sometimes other ingredients like wild mushrooms. The best meat for smalec is pork jowl, preferably smoket; it needs to slowly cook in a high pot until all fat is rendered ab meaty part is starting to turn golden brown. I admire Uyen's entuiasm but what she cooked could not taste too good.
bless her she thought she can get lard from just pork belly on a pan… made me chuckle a lil. someone invite her to Poland! We will teach you!
I could listen to an audible that german boyfriend narrated, his voice is so soft and calming.
He is sooo funny! And such a Nerd! Awsome german❤
YES to the lard-bread! I was so skeptical when I tried it the first time. I am Australian but my husband is Hungarian and that is a common thing there (zsíroskenyér - "fatty bread" they call it). I immediately fell in love with it. Delicious in my opinion. Especially as a bar snack served with a beer.
Toast or bread with drippings is a traditional hard-times food in the UK. It's what you make when you don't have much and you're hungry. I suspect that a lot of people ate similar things in the US during the Great Depression or during WWII when there was serious rationing. High in calories, but otherwise not particularly good for you.
No!
Lard is vile!
I cannot believe they tried to bring that back as a
"Delicacy" in
Berlin at fancy restaurants in the early 00s🙈💜
(& now it's gone mainstream)
Never!
(My Mum used to like beef dripping when she was a little girl & occasionally purchased some from a traditional butchers here) - but that's almost as bad!🤭💜
🙏🏻💜🇬🇧💜
Hungary has amazing food - we had hungarian restaurant - guy from the 80 s, unfortunately closed now, but his fresh fish soup :)
The lard Brot 🥯 is basically what we call dripping here in Britain, it’s not for me .. however I do all of my frying in lard -I don’t like vegetable oil it’s messy and it gives a funny taste to the food. Lard is definitely superior in my
Opinion -just not on toast 😅
I think most people agree on the fact that all across Europe we love milchreis. In Serbia we call it sutlijaš and many restaurants are offering it as dessert. Everyone's grandmother was cooking it at some point. :) And lard bread is not very common nowadays but as kids we thought it is the best thing ever, with just a little bit of salt (but not as much lard as you used). But the pineapple toast is just weird. :D I would love to see more videos with you trying out different German foods. This one was super fun to watch!
Well the way it was made in this video was an abomination. Xd When properky done it can be delicious. It's one of those dishes that's only as good as its ingredients; you need quality. I'd use a slice of white country bread rather than toast, then you put butter on it (no tomato anything, it's not a pizza), thinly sliced real ham (definitely NOT slicing sausage!), fresh pineapple if you can get a nice ripe one, and top with a mild cheese that melts well, like Swiss cheese or gouda. Stick it in the oven under the grill until the cheese starts to just slightly brown. The sweetness and slight acidity of the pineapple goes surprisingly well with the smoky flavour of ham and the creamy cheese. It's one of my favourite snacks but I wouldn't eat the sad excuse shown here. ;)
Lard on a piece of good bread, with salt and paprika, was something I would eat when young. Loved it!
1. Lyoner is a sausage, not ham. Can't imagine to eat it hot. 😬 High quality ingrediences are key here.
2. Lard for Schmalzbrot should be seasoned more and during cooking, with added Kümmel for example. Also, the best is Austrian/Bavarian "Bratlfettn" on bread. It's the lard that's left in the pan after a pork roast. Of course it's inviting heart desease, if one eats it on the regular. 😅
3. Maybe the German Auntie, who showed you how to bake a Donauwelle, will make a proper German Milchreis for you. Or a "Reisauflauf". 😋
4. All your recipies are kinda suspicious. 🤪
Even if the topic is not my cup of tea, I like listening to your voice, your intonation and mixture of accents added with some humour and your innocent way of explanation is truly a delight.. cheers,keep it up
Usually when you cook rice your ancestor will come down and whisper the measurement to you, but this time they turn away from what you about to cook 😂
Rookie mistake hunny 🤣 The lard that goes on bread is call Griebenschmalz and same as in Poland it is made with caramelized onions and lots of other things. Yes you can make it yourself but every good butcher should have it too. Also, it is best on fresh bread.
We make it with caramelised onions too in the north of england and call it mucky fat on toast - the way Uyen made it made me smile at her effort
What's funny: Now I once again learned in a foreigner's video sth. about Germany/German food in the supermarket, which I have passed by in the supermarkets throughout my whole life and never payed any attention to - as a German. Just like I did not at all know about and never had eaten Obazda, before I saw it mentioned so often in foreigners' YT videos.
@Ciara_Turner We in Hungary actually use just straight lard, or when a family makes a roast and collects the fat from it they'll use that. Usually from duck, goose or pork. We put salted or pickled onions on top amd sweet paprika powder.
Loved the video! Your interactions we really sweet, authentic, and hilarious. More please!
Though they use different rice and different spices, Kheer is an Indian dish that resembles Milchreis a lot. So we are not the only ones cooking our rice in sweet milk.
There is no denial that it is a lot of work without a milk pan though.
Use a rice cooker. 1 part rice, 2,5 parts milk, press start and wait 12 min.
its a considerable cheap dish. often served for children but i knew it also from canteens in the university in germany
Uyen, my Mother used to make a beef roast every Sunday night. The 'cook's treat' was a slice of white bread toasted in the beef fat in the roasting pan! Like deep fried bread, delishious. Please keep doing the German recipes, you are smart and funny and I can hardly wait for your next post! Love from Toronto!
in india (southern asia), we actually have a dessert with rice and milk and it's called "kheer" its delicious and rice are cooked perfectly and not wasted at all!! idk about cooking rice in the rice cooker but it usually can take about an hour or more depending on the recipe. my aunt used to make it and since cooking time was so much so it got diluted to less food and everyone wanted skehsk it's really good, so if you have time you can try it someday!
I was about to say when she made it I was like “this is just kheer” 😂
You can buy lard in any bigger supermarket in Germany. It´s specially seasond with herbs, onions or apple.
I've tried store bought lard but probably due to what they add, it doeosn't taste right to me.
Even in every Tante Emma Laden, means in small food stores or at the "Fleischer". You can buy it in glass or in plastic bowls :D
A similar version is very popular in our house (we're a mixed Belgian and Indian family)...we usually use a sandwich maker. The bread is sandwiched with ham, 2 gouda/emmental cheese slices and a nice round pineapple slice in between...
Being Indian, we also make a lot of rice-milk puddings (payesh)...the trick is to add the sugar at the very end (after the rice has softened)...sugar stops the rice getting soft when added in the beginning
Love your channel ❤
The sandwich maker idea is actually genius!
I love how you say "crochet" I am crocheting right now.
I bought myself a rice cooker for Christmas (one of the better recent investments). As it’s a product of a German company, it has a dedicated Milchreis setting, which is just as easy as with regular rice, but requires stirring every 10-15 minutes and leaving the rice to rest for 10 minutes after cooking. I assume the difference is mainly in temperature as milk will boil over quickly. Milk rice is usually made with short grain rice, similar to risotto rice, that won’t get mushy despite the longer cooking time. Contrary to other preparations, I don’t think you’re meant to wash the rice (again, same as with risotto). The additional starch is needed for it to set. With jasmine rice, it would probably become a gloopy mess.
U absolutely shouldn't wash the rice! As u said, u need the starch, also the rice is just short grain rice, the same kind used for sushi. Maybe also risotto, I'm don't know about that. I usually make sushi with "Milchreis", because it's absolutely the same, but way cheaper.
@@Bimi-dd2wl didn't knew that, but if ur not a really picky eater I see no reason to use other rice to make the cooking time even longer 😅
But good to know.
You should try "Maultaschen" next time. I used to love them as a kid and it's the food I miss the most since I moved away from Germany. Traditionally you eat them in soup but I think cutting them up and frying them with onions and bacon bits is sooo much better
You make our ancestors cry😂 they cry because they have to laugh so hard 😂😂😂 So entertaining how you cook !
If you call something toast - it definitionally REQUIRES to be toasted.
Omg. Listening to German Boyfriend say, “Tort-iLL-ia” just melted my heart. You guys are so adorable. In Spanish two ‘L’s together is pronounced ‘Y’, so “Torteeah”. Your cross cultural videos spark so much joy for all of us. 😊🩷👍🏼
Germans like to pronounce it "tor-til-ya". They know it's supposed to be a 'Y'-sound, but keep the 'L', too. (We don't have silent Ls.)
yes so adorable 😊
@@willguggn2 I know. I love it. 🥰
@@BairMendoza ^^
I don't know about other parts of Germany but where I live (mid west Germany) you can just buy ready made Griebenschmalz at Aldi or Rewe 🤭
And it's more of an autumn dinner snack 😂
It is not the most common product, but I think you can get it everywhere in Germany. It is at least so common that you can get vegetarian versions of it in bigger supermarkets.
Eastern Europe here. We call it "smalec"(sounds similar with "schmalz") and yeah - you can buy it almost in every big supermarket. And it is wery delicious in my opinion =)
I think Schmalz is a rather southern thing, same with Kochkäse (which I can buy here in the regular store but when I visit my parents I won't find it anywhere) and other rather regional stuff.
@@Vampirzaehnchen my family moved from poland to hamburg 1947. that are all old recipes from poland that my grandparents and aunts knew, the diy version.
@@VampirzaehnchenI live in northern Germany, Schleswig-Holstein, and u can absolutely find Schmalz here, probably in every supermarket. And what is Kochkäse? Sounds just like it could be cream cheese, here u can find it as Schmelzkäse, it doesn't need to be refrigerated before opening, and we use it for example in Käse-Lauch-Suppe(mit Hack).
"I am Sorry about my Strategy" needs to be a jingle and on a T-shirt lol
6:22 you can buy "Griebenschmalz" with fried onion and apple inside at pretty much every grocery store. There are even vegan versions that taste exactly the same. It's delicious on some bread and a pinch of salt.
Making fresh rolls with a tortilla was a really good analogy he used on you 🤣
dear Uyen,
i'm Austrian and i regularly eat Schmalzbrot. i can give you a few tips:
1. don't make it yourself. buy the one from the store (you can use it for cooking really well). if you make it yourself, i would recommend making "Bratlfetten" - i.e. you cook fatty pork meat with a sauce in the oven. you get a mixture of lard and sauce jelly that tastes really good (no onions required).
2. try it with another bread. i recommend any wholemeal variety without nuts, grains or something in it. no white bread.
3. salt it before you put the onions on it. you can also eat it with white onions or greaves. i personally eat mine with slices of tomato.
4. eat it as dinner not as breakfast. it is definitely not a breakfast food xD
btw Milchreis is a lunch food for me. we usually cook it in a simmer pot (it has a floor filled with water that makes the milk not burn as easily). it tastes really well if you eat it with cocoa powder (the one you make the drink with not the one for baking).
No “Schmalzbrot" or “Bratlfettnbrot” can be considered the real deal without garlic, lots of thin slices of garlic!
We eat it with compot from cherries or plums and or a mix of Sugar and Cinnamon, Zimtzucker, in Germany.
Yeah, Schmalzbrot is good if you get the good stuff from the store or directly from the butcher. Homemade in this case just doesn't measure up unfortunately.
Hi, Uyen,
we eat rice porridge (Reisbrei) and preserved fruit (eingemachte Früchte) as a main dish and not only as a dessert. When it is almost finished we add two egg yolks for one liter milk, and the egg white is made to foam and also added. Thus the rice porridge becomes fluffy. There is a similar dish in Indonesia. It's called "Bubur ketan hitam" and made of sticky rice, coconut mik and cane or palm sugar.
There are many sweet main courses, especially in South Germany, e.g. Karthäuser Klöße, Pfannkuchen, Waffeln, Dampfnudeln, Pfitzauf, Weckeierhaber, Germknödel, Reisauflauf, Grießbrei, Grießschnitten, Natronringlein, Apfelküchlein, Hollerküchlein and some more.
If you like I can send you a copy of the original recipes of my mother's recipe book from 1955 or from my grandmother's recipe book from around 1920.
For Hawai-Toast we also roast the bread first. Then we put the remaining parts including one cherry on it and then make the cheese melt in the oven.
Many of the sweet dishes you mentioned were main dishes my mother prepared for lunch on Fridays. We weren't particularly strict roman-catholics but it was a tradition to avoid meat on Fridays. Hence lunch on Friday was often sweet and something to look forward to.
Try Gänsegriebenschmalz next time, it's so much better!
I love how she is authentic and pure
Next video: german boyfriend cook weird Vietnamese food 🤣
Whenever there is a new short or - even better - a new video from you Uyen, my mood is lifted up and i am excited to watch / listen to you. Warm wishes from Bremen, northern Germany :)
well, Toast Hawei ist einfach mit den richtigen Zutaten. Wichtig ist es keine Wurst zu nehmen sondern immer Schinken! Auch der Käse ist netscheidend. Entweder der Käse der von deinem Freund empfohlen wurde oder ( unsere persönliche Vorliebe gilt) Gauda oder Emmentaler.
Schmlaz ist ne schwierige Sache. Persöhnlich selbst gemacht ist selten. Die meisten schöpfen bei der Weinachtsgans das Fett ab um es später noch mal warm zu machen und zu würzen bevor es gekühlt auf die Stulle kommt. Auch gern mit einer frischen Scheibe Apfel zu der roten Zwiebel. Zwiebel kommen aber auch geröstet in das Fett wärend du es würzt. (Salz Pfeffer und was du sonst noch magst.)
Milchreis im Topf. Aufkochen lassen. Hitze runterstellen auf minimum und mit Deckel ziehen lassen. Dann wird der Reis auch weich. Zucker und Zimt ist bei uins ne Mischung die zum darüber streuen auf dem Tisch steht. Wenn du den Zucker beim Kochen hinzu gibst kann es leicht anbrennen.
I'm Italian and grew up with milk rice, but we called it "mushy rice" and it was a winter dish. My Nona would give us a bowl and a hunk of fresh bread. It was delish!
*nonna
Italian add bread to everything. Even to bread 😂
This was so funny to watch as a German! I really Iike milk rice. My mum made it when I was a child. So now it’s a comfort food for me as well. I like to eat it with applesauce and cinnamon. That’s how we ate it in my childhood home.
Toast Hawaii is really simple with just a few ingredients. So it's important not to switch it up too much.
Use toast, cooked ham, canned pineapple and cheese that melts easily. (Often, people use "Scheiblettenkäse" which is very processed cheese that melts in an instant. So much so that it's almost wrong to call it cheese anymore. )
Just assemble everything and put it in the oven until the cheese is melted and the corners of the toast are crispy. No need to toast the bread first.
It would be best to use English Cheddar or Gruyère..
I always use cheddar for my toast Hawaii, because it melts nicely and has a lovely taste. Scheibletten don’t taste any good for me. And fresh pineapple that I grill in a pan and caramelise it in its own juice before adding it on the toast.
The hardest thing to watch was the Lyoner on Hawaii Toast, Ham and Sausage is not the same!!
Milk rice is very close to CHAALER PAAYESH in India and Bangladesh.
It is a traditional dessert that we love. The recipe and technique is same but you have to use the correct type of rice. Then it won't take much time. The only time taking part is to thiken the milk fast, then cook very little amount of rice in it, and after the rice is soft, add sugar. We love to make it with fresh jaggery made from dates, and the smell is heavenly 😍.
❤nolen gur er payesh..
3:10 nein weil ich war so „hä air fryer..? Is this rly gonna work..“😂😂
Milkrice is legit! Its a simple Rice Pudding so you can add any kind of Fruit or Spice to it! Its a great filling Desert and you can make it "not too sweet!"
I’ve actually made “Schmaltz Brot”, which uses chicken or duck fat. You render it from the chicken skin or a duck breast… either already seasoned or you add the seasoning to the fat before it cools and becomes solid. (Seasoning can vary depending on preference but I use a rotisserie blend.) I use fresh bread - or something that’s not yet hard! And I prefer to use chopped green onions, parsley or cilantro as a topping.
I'm from the north of Germany and live in the east now. In both places Schmalzbrot is known very well. Here in Saxony it's called "Fettbemme". But I'd expect it another way: Fry some onions in it and add the salt and maybe black pepper at the same time. On the top of the bread there should also be pickles. That's how I know it and I like it. I once made a vegan version with coconut oil and herbs in it. I liked that as well.
Die Fettbemme ist einfach ein super Snack❤
@@id0rather0not Jap! Ich habe gerade festgestellt, beim nochmaligen Lesen, dass ich "west" statt "east" geschrieben habe. 😄 Ob es im Westen auch Fettbemmen gibt, weiß ich nicht. 🙃
She would love Mohklesl too🤣
From the look on ur face..I can tell u ar really impressed by the German food :)
I believe you should give milk rice another chance as it is somehow similar to the mango sticky rice you are used to. There are a lot of variations on this dish depending on which country you are in. You can even use a plant based milk like coconut milk that might suit your taste better. Keep up the good work girl! Love your videos!🤗
Though Schmalzbrot is a common snack in all regions of Germany, I've never heard that it's served for breakfast.
Usually it is eaten as a hardy afternoon snack (vesper) or in the evening with a drink. Commonly the onions are added already in the frying process so that they caramelize. Ready to eat lard with onions and apples you can find in plastic containers like margarine in supermarkets; plain lard in cubes similar to butter packages.
We have the same thing in Poland, I always thought I'd hate it and refused to try it for years and then I have eventually caved in as a teenager and OMG! I love it. Best with a thick slice of bread and a sliced sour cucumber on top (not sure if you guys make sour cucumbers). Like you said onions already added while cooking.
Hey, I am Indian watching this and Uyen, that Rice Dessert you made, is also a renowned Indian Dessert as well known as "Kheer". It's really tasty :) The little difference is that the consistency of Kheer is a bit more fluid thats it .:)
Kheer is my favorite rice pudding 🤤 my old Indian neighbors used to make it with cardamom, cinnamon, and star anise, and golden raisins on top.
Yessss
That rice with a drizzle of rose water. Heaven!❤
Omgg, what a cool note to this videoo, thank you! I will definitely try to make indian Kheer it sounds delishhh
@@GTZSFJREJ Yes, you must. The procedure is just the same just a little fluid (more milk) and we don't use cherries but maybe you can try with the cherries as well.
11:46 we have rice pudding in England! It’s rice cooked in milk and sugar, with custard topping:)
It’s also typically served with a fruit cake
In Poland this Schmaltz (called smalec) is made of backfat, not from a bacon! There is a more expensive variant made from goose fat, and both can be plain, with carmelised onion, with pork scratching or even apples!
Yep ... and these varations you mentioned are the more tasty ones. Love to eat it together with some Cornichons/fine-quality gherkins.
And a version with apples is usually seasoned with marjoram.
Ok Polish person here! A sandwich with lard is like a proper snack for drinking vodka here (which I personally hate, the vodka, but I love the sandwich!) and we put on it pickled cucumber and onion (some people put only one ingredient, some both) and salt. And it's freaking delicious! It's like a peasant delicacy hahaha 🤣 wooooow just realized that German Schmalz is Polish smalec (read: smaletz). Same same! 😂
So true , with little money you can make something so good, it's mind blowing.
My mom made it, when money was tide when we were kids 😬
Exactly. It needs pickled cucumber, onions (raw or fried) and Schnaps. Yummy, especially when it's freezing cold outside.
We typically had it with a big bowl of potato soup.
imported to germany.^^ i knew it from my grandparents and aunts whose came from west prussia.
Us Hungarians, we eat it with paprika powder, salt and red onions
I find Yuen's aversion to rice pudding so funny 😂 Sweet rice would be something I'd guess she liked! It one of the most common sweet dishes in Europe, and (according to the comments) outside of it too! We learn something everyday, she's in the minority on this one.
@riderkamen9353 She can cook rice in coconut milk. It's not that strong in flavour and if you add sugar, vanilla and cinnamon you almost can't feel it. On the other hand, you can add some shreded coconut to the dairy based rice porridge and have the same taste. I'm pretty sure there is some kind of rice and coconut milk based desert in Southeastern Asia.
5:30 have noticed in a few videos: love GBF's patient but on-point analogy. Essentially, 'would you like it if I made your Vietnamese spring roll with a tortilla?'😂
Griebenschmalz typically is made with apples and onions and a lot of spices, it's very juicy and delicious on really dark bread. I grew up eating it every week sometimes even as a substitute for butter, because it was more fragrant. (Yes, I'm from the north, how did you know?)
Also, Milchreis needs to cook first and then simmer with the lid on, while stirring occasionally, so the milk won't burn to the pot. It should have a viscous and thick consistency, not runny at all.
Suggestions for other recipes? Kohlrouladen are always nice, or DDR Noodles!!
I'm French and I love the rice in milk with some vanilla which we call " Riz au lait". I think it's easier to buy it already made and eat it cold as a dessert tho. Quite a popular dish across Europe.
It is surprisingly easy to make yucky Milchreis. My mum makes an incredible one and got the recipe from my nan and also gave it to me, so maybe you (or anyone else) wanna try that one. Be careful though, cos it is quite a bigger batch than what you made.
Ingredients:
- 1 pack of vanilla sugar
- 10g butter
- 300g Milchreis
- 1 pack of whipping cream (I use H-Schlagsahne)
- 1½ litre milk (we use 3,5% fat)
- ¼ of a full vanilla pod (Vanillestange)
Put the milk, whipped cream and butter in a pot and slowly boil them up. Once it boils and has risen a bit, turn down the heat and add the Milchreis, vanilla sugar and vanilla pod. Before you add the pod, cut it up along its lenght and scrape out the gooey bits and stir them into the pot contents. Then just throw the rest of the vanilla pod in it as well and remove it later, once everything is done. Then you have two options.
1: cook on low heat for 40 minutes
2: cook on low heat for 20 minutes and then wrap the pot in a blanket and put in a bed under another blanket. Then let it sit for 30-ish minutes.
Voilá, it's done! Now you can eat it however you want. On its own or with cherries and/or a cinnamon and sugar mixture😋
Edit: Also make sure to of course stirr it regularily or else it WILL burn at the bottom. It happens really quickly if you don't pay enough attention
Edit 2: You can also use lactose free milk but be aware that it'll be a tiny bit sweeter. If you don't want to use cow milk, do NOT use oat milk. My mum did that once and it's awful. Idk much about other milks, but I've heard pea milk should work best?
@@Bimi-dd2wl Nice! Let me know how it ended up when you made it and how you liked it, I'm curious🥰. Also good point mentioning the milk fat percentage, I'll make a quick edit to the comment and add it👌
the canned pineapple is used for some very easy reason... this was a post ww2 dish, created by a tv cook ( Clemens Wilmenrod). things like canned pineapples and other canned things were good available because of the american occupation in the west. in the mid 50s, when toast hawaii was invented it stands for travelling and the exotic. many people added Pushkin - Cherries or cranberries to the toast hawaii also.
Right now I am eating a Dönerbox, as your video popped up LOL
Guten😂
For the Hawai Toast you took Lyoner with Paprika, but you need ham = Kochschinken. I love your videos!
My thoughts exactly.