Foods I Don't Like: Bitter Gourd | Guyana, Suriname, Malaysia, Philippines, Sri Lanka, Pakistan
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- Опубликовано: 15 июл 2024
- Where my "I was given bitter gourd juice as a kid and now I hate bitter gourd" people at! In the spirit of being open to new thing, I am taking on the boss today: bitter gourd. I've got 6 dishes from Suriname, Guyana, Philippines, Pakistan, Malaysia and Sri Lanka. Will I like it? Will I survive? Watch to find out.
The artists today is Alexandra Sherman.
Her website: www.ansherman.com/
Her Instagram: / alexandransherman
Thank you to Michelle, Nimra, Sadie-Marie, Joann, Ovini and Zur for submitting videos and helping me change me mind!
My LSP earrings are from Fox Treats: / fox.treats
www.foxtreats.com/shop
The honey lips are from Namakes: / namakesshop
Recipes I followed:
Malaysia: www.seasaltwithfood.com/2014/0...
Suriname: I followed this by @Cooking With Feffie • Recipe: How To Make Ge...
Guyana: From @Real Nice Guyana • Kalonji, step by step ...
Philippines: panlasangpinoy.com/healthy-bi...
Sri Lanka: By @How & Travel • Bitter Gourd Salad (Sr...
Pakistan: @Nida Cuisine • Karela Gosht Recipe - ...
00:00 Intro
01:39 Artist in Residence
02:00 Sri Lankan Dish
03:46 Eating Sri Lankan Dish
05:41 Malaysian Dish
07:51 Eating Malaysian Dish
09:53 Surinamese Dish
12:07 Eating Surinamese Dish
14:05 Guyanese Dish
16:11 Eating Guyanese Dish
17:57 Filipino Dish
19:41 Eating Filipino Dish
21:07 Pakistani Dish
22:37 Eating Pakistani Dish
24:24 Call out for Next Episode Topic
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Beryl Shereshewsky
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I’m so glad that you liked my dish Beryl 😍 lots of love from Sri Lanka 🇱🇰
Thank you for submitting!!!! Made the episode start off easy hehe
The Karawila Sambol was so pretty! I'll try it.
You voice is amazing!!!
@@BerylShereshewsky next time when you try to make cocunt milk from the scratch, try to add bit of warm water and blend it using a blender. We live in the moder world you know why try waste your energy 🤣🤣🤣. And usually you can do it 2 or 3 times. The 1st one would be the creamiests and the it get reduced in the next two. Keep these separately and use in different statges to make sure your curry is creamy. The amount of water 😋😋😋 you add also matter. And thank you for using the sri lankan dish. Really enjoyed your reaction. And keep it up. And also we use a big knife to break the coconut. Which helps you to get 2 proper halfs. But I don't think you could find something like that over there. 😂😂😂😂
To this I add capsicum, roasted ground peanut, black pepper powder and garlic oil. I am from northeast India Manipur. I first tasted it in south India and loved it ever since. 🥰
You know what I realized? After being so saturated with gatekept cooking content a la Bon Appetit, etc, this show is so refreshing because it's home cooks teaching you recipes that are close to their culture and hearts, versus magazine editors and chefs who lean towards their more professional or even western perspectives. This feels more human, more natural...you don't need to learn from folks who went to prestigious culinary schools or curated by highbrow magazine editors to learn food.
Bon Appetit isn't even that well versed in the culinary world. There are a few chefs that know some recipes true to their roots, but all the influences from the ones in charge were incredibly racist. Even before they were called out on it, I could see that Adam was racist as f.
Well said
Culture and natural way of cooking.....
Yes, this is real everyday cooking, these are recipes that millions of people make daily and is more authentic compared to BA. Its something anyone can make if they wanted to, no 5-star equipment required and none of that “I learned this in culinary skill school” bs.
I'm indian... Bon appetit's Indian food is more basic than basic. In fact it is what a child would make
bitter gourd is also known as half life gourd in Chinese, because lots of people only enjoy bitter gourd when they’re middle-aged and they’ve been through so much shit that bitter gourd is no longer THAT bitter to them… there’s actually a canto pop song titled bitter gourd about growing up and learning to enjoy slowing down and living life (sort of)
Thank you for sharing! That's a really neat fact. It's also interesting to me from the perspective of living in a country where bitter gourd/melon isn't very well known or common to hear that in other countries it has such specific connotations!
I am middle aged and I still hate it XD
I can relate to this sentiment
Fascinating. I've liked bitter melon since I was a kid...maybe because of everything that I had been through?
I am one of the person who hated bitter gourd for ages when I was young but now...dang it's not bitter enough after being through shits.. Love it now(grownup maybe??) Haha
I'm American, and I've only had the Sri Lankan version and I liked it. Bitter Gourd is a bit odd, but I love just the way Sri Lankan food tastes. I think they can make anything taste good.
Glad you liked it 😊
Yaaaas!
well that's a fact
well next time try this recipe little bit changed to the original first you have to cut biiter gourd same as the video and secondly you have to dry it in the evening or morning (not in the afternoon) and you can prepered it now (same as the video ) and add some fried small shrimps. and taste it
Thank you, so lovely of you to say!
You can also dry cut bitter gourd under the sun instead of deep frying too. It adds more taste. Love from Sri Lanka🇱🇰
ඔව් අපේ ගෙදරත් වේලල හදන්නෙ. එතකොට ඔයිට වඩා රසයි. ගැඹුරු තෙලේ බැද්දට පස්සෙ කිසි ගුණයක් නෑ.
Adding salt and placing it in sunlight makes all the bitter taste drain away in the fluid it gives
I am from Sri Lanka too
btw me and my filipino mom watched this and she said that she's proud of you for eating all of these bitter melon dishes. she said that you're going to be so healthy.
Awwww 💚💚💚💚💚
Im pakistani and my mom makes qeema bharay kareley (bitter gourd filled with ground meat) it is soooo good. It is difficult to cook but the result is amazing. It is a huge hit in our extended family and one of her best dishes
is this a sindhi dish ?
@@freebird1601i think its punjabi
It's fricking Pakistani dish to all you douches....don't make it Sindhi Punjabi saraiki or whatnot
Qeema karelay or qeema bharay kareelay is elite thing... its soo sooo good .. i am not even sindhi or punjabi ... my grandmaa you to make and my mom too
My mom also made qeema bharay karely. It always so. Good.. it takes time to cook, but the taste is uncomfortable.
Love from Pakistan. Karelay Gosht (bitter gourd with meat) is hugely liked here. thanks for making and sharing your feedback ❤
Tip in making bitter gourd more less bitter as a Filipino:
- When choosing the bitter melon, choose with the lighter shade of green, they are less bitter than the dark ones...
- After soaking in water with salt, you must press the vegetable between you hand, it will make it less bitter as the excess bitterness will be pressed out... But do not press it to much that it will become a mush.... Just a moderate press will do
I don't know if you know abt this, but the elderly in our province often asks a specific person to put the bitter gourd into the cooking food to avoid it getting bitter, as there are some people who cooks it and makes it even more bitter while some just makes it less, almost not, bitter. Haha
And, as my parents would point out, don't mix/stir it so much
@@__ariegallerie yeah, rather than "press" it should be "squeeze" to remove as much liquid of the gourd.
@@genesisdelacruz9187 magic bitter gourd touch huh? sounds interesting
@@genesisdelacruz9187 my lola never allow me!!! 🤣🤣🤣🤣
I can see Beryl's respect for food and it is commendable even though she doesn't like bitter gourd she tries not only once but multiple times and she did not spit it out like a little kid
Thank you! I think it’s okay to dislike food I always wanna respect it though! 💜
@@BerylShereshewsky please try some gulab jamun,it is favourite of every indian
In southern China, bitter melon is also known as “mid-life melon”. It means you will appreciate the bitterness more and more as you get older. When young, we used to rush and we experience bitterness in life. But when you look back, it is all these bitterness that contrast how treasured happiness is. So maybe that bitterness is essential and not that bad afterall. 🤞🏽there is even a pop song for that. Check that out!
True. Bitter melon is that darkside element to attain balance.
That actually very accurate - I liked bitter gourd but as I am aging I start to love it
Constipation has made me appreciate bitter gourd more. I always eat these bad boys whenever I can't shit properly.
@@shaintajraisani because life is more "bitter" makes the bitter melon less bitter ?
So beautifully worded.
There is a variety of bitter gourd available in the Philippines. The darker green ones, like the one you used, tend to be more bitter than the light green variety. If you start with the less bitter variety you may acquire the taste for it and then be able to move on to the more bitter ones.
Yammy end Spicy bitter gourdruclips.net/video/vDBBgMJ32fk/видео.html
True! I live in india and there’s a variety known as wild bitter gourd cuz it’s usually grows in the wild and I love it even tho I hate the original and I intend no offence but it’s really good for the health ig
So when they turn orange they’re not good to eat anymore?
@@schwap7210 it depends. They start to turn yellowish then darker into orange and get less bitter as they lose the green color. The less green they get, the more mushy they get so if they're no longer firm they can't be eaten unless you wanna eat mush.
I’m Malaysian and yeah i get what you meant. The light green and bigger ones are less bitter but as i person not really a fan this bitter gourd, it is still bitter. Lol
So the mystery has been broken: Soak Bitter Gourd in Salt; either wash it / boil it too, before preparing it with stuffed meat / cook it together with other protein
Yes here in Philippines you better soaked bitter gourd in water with salt or wash it with salt,
@@floreycabiten1200 di ba nawawala yung nutrients eme niya? or myth lang po?
Bcoz of insulin never wash it
@@floreycabiten1200 same in Indonesia also.
Yes, to lessen the heavy bitter taste is to just soak it in salt🧡
Hi Beryl,
My name is Suhilla Kazem. I am an Afghan refugee living in the Unites States with my husband and son. The way we prepare ramen incorporates Afghan gastronomy. To the ramen we add ground beef, legumes (especially garbanzo beans), and most importantly yogurt.
First, in a frying pan, saute some chopped onion, after which add ginger and garlic paste. Once cooked, insert the ground beef. Once the beef has browned, stir in a little tomato sauce, adding any spices that you like, such as black pepper. Second, in a separate pot for the noodles, add just enough water so that the ramen will not need draining. Then, dump the dry ramen and flavoring packet into the water, thereafter adding the precooked ground beef, precooked beans, and some hot sauce.
In a separate bowl, add three to four heaping scoops of yogurt. Into this add minced garlic and a little salt. Mix them all up.
Finally, once the ramen is cooked, add it to your bowl. Make sure to stir it so that the yogurt sauce is well incorporated. Garnish with dry mint, black pepper, and optionally pepper flakes.
In a frying pan, quickly fry some minced garlic with two tablespoons of oil. As soon as you smell it, pour it over.
Enjoy! Hope you like it.
*As you may know, the situation in Afghanistan is critical. Watching your videos, your bright smile and attitude, relieves the stress. Sharing this recipe lets me share a side of my homeland few non-Afghans see.
Your recipe sounds amazing!! I'm going to have to try it!!
I wish you all the luck in the world.
@@mmanderson1031 Great, I hope you like it. Thanks for trying it.
@@emma-mq4ie Thank you, to you as well.
May Allah make it easy for you, and thanks for the recipe ❤
Karawila sambol can be prepared using raw bitter gourd too. That one is also not that bitter and adds a good flavor when you eat rice and curry. It is also cooked with sweet potatoes which is absolutely delicious. When tomatoes are added to the bitter gourd curry, it’s not the bad vegetable most people detest. But rather an excellent vegetable that amplifies your appetite. That’s one of my favorite vegetables. We Sri Lankans eat it a lot in different ways.
While watching this I was actually sad to find this video late and thinking I could have shared a recipe from Pakistan, the end made me so happy though. I would have shared another recipe known as "qeema bhary karely"(minced beef filled bitter gourd) it is so yum you have no idea and yes always soak them in salt water for good 30-60 min the bitterness is reduced significantly
Same!!! Qeema karely are so good , she would sure have liked that even more.
piyaz bhary karely,piyaz aty karely,chicken karely qeema karely all are soooo good when eaten with yougurt especially🤤
Reading it today hahaha
@@ahibuk2452 it's literally the only food I can eat karely with ;-;
@@zahirasahar9491 relatable
I thought it was fantastic that we had 2 recipes from neighboring Guyana and Suriname who, while geographically next to each other, are vibrantly different while sharing a lot of common roots. Growing up we had lots of friends from Guyana and they reveled in the ethnic crazy quilt that made their nation as well as Suriname's.
My husband did a double take when the wonderful woman from Pakistan started speaking with that very strong Scottish accent - we may all come from somewhere else but we adapt and add to the land where we flourish...
My parents are from Guyana and my grandfather was from Suriname
🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾 Guyanese Pride
We put ours in the sun and make a stew with it mostly with chicken and eat it with rice never had kolanji and live in Guyana
Because when the bristish brought the east indians they brought not only there culture but also there food and vegetables
PS Chinese bitter gourds have a paler green color, larger lumps and are less bitter than the Indian Keralas. Those would be what are used for Yong Tau Fu, and I usually see them boiled in the stock instead of fried. Also, soaking the bitter gourd in salt water is often done to further reduce the bitterness.
aren't some yellow as well as being larger? if I remember correctly
Yes, that's what I was going to say: the light color ones are a lot less bitter.
@@bee_boy4110 Not really yellow, but they're a lot paler. If they're yellow they're too ripe and are about to split any moment. But yeah, the big Chinese bitter gourds are a lot less intense than the green ones more common in Indian cuisine.
It’s Karela, not Kerala.
I want to try it
The type of bittergourd that you've used is the more bitter type 😄 In Malaysia there's another type of bittergourd that lighter green in color and has broader, more succulent ridges. As for the one used in this video, I prefer to take it as chips - thinly sliced, coated in a salty-spicy batter and deep fried.
In most households there's a tip used to reduce the bitterness in bitter gourd - soak the sliced pieces in water with a little salt for an hour or so 😉
She also sliced it so thick! She should have cut it thinner so there is more fish paste ratio to bitter gourd. Little wonder hers tasted a lot more bitter and unpleasant.
Yeah, the lighter green bitter gourd/melon is the only one I've cooked with. Might have been better for Beryl to start with that. Nevertheless, it's OK not to like bitter gourd. It is bitter! Not everyone likes IPAs, not everyone likes tea, not everyone likes coffee, etc.
It's a pleasure to see that our little country Srilanka is recognised. There is another way my mom prepares ''Karawila Sambol'' and in that way we don't fry it. We put raw bitter guard to sambol. Adding lime,onions,coconut flakes,tomatoes makes it less bitter. Actually for me not only as a side dish it also acts as an appetite too(its fragrance )
I really love how folks who are no longer living in the countries of their heritage are submitting recipes from their cultures and thereby connecting with their cultures more. Very cool!
I can't explain how happy I was when I saw Suriname in the title. Not many people have heard of the country so I love that it's finally getting some recognition. I'm half Dutch, half Surinamese so I grew up with lots of Surinamese food. I really hope you try more Surinamese cuisine and learn more about the culture because it's a beautiful country with very rich and flavorful dishes. Much love 🇸🇷
We always covered Suriname in history classes
You mean Apellido
@@medelcastillo7806 wich country are u from?
My kids are half surinamese. My husband moved to the US from Paramaribo when he was 2. I didn't know about SU til I met him and now I wish more people knew about it too! Everyone we meet has never heard of us unless they're from a nearby country as well. The food is delicious and the culture is beautiful and diverse. ❤ I haven't been since 2016 but hope to take my children someday.
I'm from Sri Lanka. It's better to use your hand or other equipment instead of the spoon. Because the salad tastes better when it's a little bit mushy.
Even the bitter gourd curry tastes freaking good if you know the right technique.
Love from Sri Lanka ❤
I still don't like it... so many families thought they could win me over with their recipe when I lived there, and it never happened. When there is so much amazing food in Sri Lanka, why not skip the gourd?
And If you are Not that s native to bitterness . . . .Like really DARK chocolate can BE amazing, but If you cant handle the bitterness, quality and preparation are all in void
A few points:
1) The bitter gourd Beryl used looks super bitter. I am told that the gourds with bigger ridges and lighter color are less bitter.
2) And yes, soaking them in cold salted water is the best way to remove a lot of the bitterness.
3) One new thing I learned is that the white pith inside the gourd actually tastes sweet when cooked so there's no need to take it out, just the seeds.
4) I like this made into a very thinly sliced raw salad with tomatoes, onions, maybe jicama and a sweet vinaigrette.
5) When I do the saute with egg, I like a lot of egg. It's like when she made it with minced meat and lamb, with lotsa tasty protein you don't taste the bitterness much. The fish was probably too bland to cover it up.
I know this is old comment but please dont do the number 2.. Its not necessary at all.. Bitter can be removed by continuing to saute as the juices in bitter gourd will evaporate... With this, your bitter gourd will also be a bit crunchy compared to soaked ones... It will also take you less time in preparation and in my opinion soaking it with water and salt might drain some of its nutrients too..
I love it when the Filipino tells that "You need to learn it the hard way"... well that is true in the Philippines as a child I used to despise the ginisang ampalaya but it's a rule in the Philippines that "the food that is served, is the only food you should eat" if you resist the Drama is on! your mother will self-pity for providing food they can only afford and we should be lucky because there are kids in the streets that are starving. Then she would be hurt. She prepares it with love, by not eating the food it feels like you don't appreciate her efforts.
But as I grew up that became one of my favorite dishes. sauteing the tomatoes until the meat is mashed and the skin is detached enhances the flavor and adding little ground meat is optional but the egg is essential in balancing the bitterness.
I always get excited to eat Ampalaya. That's my favorite vegetable to eat
Hahahah on point nanay drama 😂
Tip on lessening the bitterness of the ampalaya is to cook it with oil. Do not ever simmer it with water.
I love your comment 😊
@@ellalibrado9999 soaking bitter gourd in salt water for a few minutes then rinsing it before cooking works to reduce bitterness too.
Suriname…now that’s a country I’d love to learn more about! This is why I love this show! Everyone has a seat at the table 💕
Tomorrow you can learn a lot... ruclips.net/video/Mea_pSm2-lc/видео.html
Right? I feel like I am taking a tasty little journey around the world.
This comment really made me smile I appreciate that you want to learn about my country 💕
🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷
Hi, im from Suriname🙌🙌🙌
I just love watching Beryl’s videos because it introduces so many regional recipes you’d never find if you just googled for recipes from a country
❤
I always told my children to try something 7 different ways. before saying you don't like it. Your episode is a perfect example of this philosophy.
It seems like blanching the gourd makes a huge difference. I think I would do that step even if it's not an official part of the recipe.
Everyone is talking about the bitter gourd recipes, and here I am in awe and wondering where Beryl got her awesome earrings. 😍😍😍
Beryl's earring game is strong.
its in the description
if you want to reduce the bitterness of the bitter gourd, scrab in salt and wash with water and scrab agian and leave it in water for a minute while you preparing the ingredients .
Thats why when you cook a ginisang ampalaya a Philippines dish you still taste the bitterness of the bitter gourd but not thats strong taste of bitterness
@@scintilliance5665 Not any more. Where do you buy your earrings Berryl?
Ohhh which ones!! I have a few shops I like, the LSP ones are from a girl on Instagram called Fox Treats
"I begin wanting to like everything" - Beryl
Words to live by.
And I do agree about the bitter gourd comes with age statement! I'm malay and my mother always tells us that when we get older our taste palettes start to change/or even wear off a little so we start to look for more stronger flavours like bitterness or sourness. There's variations of sambals, soups and pickled dishes that our older generations really enjoy and it's kind of sad to see younger generations preferring more "modern" or "western" tastes, so they don't get cooked often let alone passed down to.
the is nice to know.
Assalamualikum.. Saya dari Melaka.. Awak dari mana?
Agree! getting rid of the white part in the flesh would help too. You can scrap it with spoon.
Me too! Used to hate it as a kid but now I love it! Masak dengan telur sedappppp
Yeah a lot of your taste buds disappear as you grow older
My mom used to add coconut milk and lime juice for the bitter gourd sambol and it adds so much flavour to it. Love from Sri Lanka 🇱🇰
We have a saying back at home (Pakistan), lamb and karela curry is too yammi that its too hard to share with someone (And Pakistani love to share their food with others). We love Karela with lamb, stuffed karela with mice, fried karela with onion and tomato, karela with chicken peas, karela and potato. Best to have a plain Lassi drink with Karela curry.
With mice? 🤔
@@mayanknegi9167 I think she meant rice
@@mayanknegi9167with mince* stuff bitter gourd with filling if mince
@@mayanknegi9167I am a Pakistani too, and I think she meant "mince"/ minced meat😭 Pakistanis don't eat mice LOL😭
Beryl unites us through food,
Trying treats that are baked, fried, or stewed.
The whole world takes part
Sending stories and art
And spreading a bright, joyful mood!
i love this! 😌💖
@@stuartblittley3531 xo
Very nice! And true!
Oh my gosh!!! I love this 💜💜💜💜💜
@@BerylShereshewsky A small thank you for spreading so much joy!
So happy my country, Suriname 🇸🇷, made it in one of your vid 😊🥰 you should definitely try more of our dishes you'll LOVE IT!❤
👍👍👍👍👍👍👍👍👍🙋♀️
yes, lobiiii!
Halo Suriname piye kabare? Salam saking sedulur Jowo Indonesia 🇮🇩🙏.. (Hello Suriname, how are you? greetings from Javanese brothers in Indonesia...I know you are of Javanese descent from the name)
I’m from Suriname. I’m so happy to see this episode show my home cooking. I love bitter melon.
We Sri Lankans do a similar dish to that of the Guyanese one - Curried Bitter Gourd. Except it comes without the Shrimp and the spices (as opposed to the masala spices) we use are different. It's something that grows on you, and as for me, i definitely like to have it once in a while - that reminds me, I haven't had it in over a year now and now would be a good time to have it again. Great video Beryl!
As a Filipino, I can really relate to this. My mom would force us to eat healthy food. I don't like this when I was young too but as I grew up it became one of my favorite dishes! Soaking it in salt really helps remove that bitterness.
We need to salt it and wait till it sweat to take out the bitterness. And ensure the white part of the bitterness is less
To really remove the bitterness, you knead the slice bittergourd with salt, then rinse it before cooking. I don't really mind the bitterness so I don't do a thing before cooking it.
WE DONT DO THAT HERE HAHA MGA WEAK LANG ANG NAGLALAGAY NG ASIN PARA TANGGALIN ANG PAIT.
MAS MAPAIT MAS MASARAP
@@BONITO166 a fellow man of culture.hahaha i agree.
Just salt? The caf at my uni cooks it less bitter than the way my family likes to make it, which is to cook without marinating. My younger brother could eat it as a kid and never complained but I could only really eat it once I hit my twenties.
Yay for Suriname making an appearance! So happy you love our dish❤❤
This is why i love this channel...any other youtube chef/food creator would never ever put something like bitter gourd and its dishes even though it is a staple food item in so many cultures and i feel like this channel actually showcases authetic food from home cooks around the world that people eat regularily in their daily lives and not just the restaurant foods that food creators usually make in their videos
Ginisang ampalaya is easily one of the top go to dish for Filipinos. Very simple and healthy.
I am also not a fan of this vegetable but w/ a Filipino mom, yep. I cannot avoid it lol. You can also sauté it w/ meat, chicken, or shrimp. If you're feeling adventurous, you can also try ampalaya salad. Raw bitter gourd washed in salt water then mix w/ some vinegar, salt, tomato, onions, sugar, pepper, chilis. It does taste good :)
also when just meat and egg and ampalaya.
That salad is phenomenal with ripe mangoes, singkamas, pineapple, and pineapple juice.
You can also add pine apple and a bit of pine apple juice to lessen the bitterness. Its delicious
Same my family cooking makes me eat veggies and fruits now they are my favourite..
Ampalaya salad thats so hard to find. Even in the pihilippines. And even if u fi d one, its worth another lunch.
I love how every country has their own version of a bittergourd dish whereas my mom just boiled the vegetable, and made a clear juice out of it (it's bitter asf) n made me drink that since I was a kid cuz ''we all need some bitter in our body after eating all that chocolate". I too wholeheartedly believe that. And I'm gonna do the same to my kid one day.
😂😂😂 It doesn’t matter what you give them, they will be traumatized. So you might as well introduce them to these healthy things. I gave my kids elderberry tea growing up. It’s mild and fruity. But to this day they think it’s gross 😤😂 I spared them the nasty medicinal cough syrup I grew up with tho 😂
Please stop this cycle of suffering.
I'd rather die young than eat bitter gourd in that way.
Haha I experienced this too growing up. I've learnt to be okay with bitter melon but I don't drink it that way anymore and I don't believe we all need bitter in our bodies. A lot of people used it as a sort of detoxing thing when you've had too much unhealthy food. There are much more pleasant ways to consume bitter melon but I guess this is the fastest - hold your nose and gulp it down.
COOK IT. the thought of bitter melon as juice is just
What is that pitiful cooking. The first time I ate bitter gourd was a soup with bitter gourd stuffed with meat, and it's delicious.
So glad to see you like our pakistani dish 😋 but we do have more style of cooking bitter gourd and these all are tasty. Love from Pakistan ❤
Your content ideas are fun and these collaborations that you bring are just great. Keep spreading love. Peace!
Moms determine health benefits by how bad the food tastes. The worse something tastes, the healthier it is.
Hahaha yes! My parents are the same and in fact, if the bitter gourd isn't bitter enough they consider it a failure of a harvest lol 😂
There is a real meaning to the value of bitter flavours. You also have tastebuds in your gut, for one thing. Bitter flavours help your digestive system relax and move, as do sour tastes. There's a whole cookebook called Bitter, and many cultures have a whole system of appertif and digestif drinks to help prepare your digestive system for a meal and then ease digestion afterward. These drinks and bitter green salads were crucial to any large Italian-American meal my family did.
My friend from Bangladesh introduced me to bitter melon, just pan fried with salt and turmeric and I was shocked by its taste. I ate it out of respect. When it was served to me again I was a bit apprehensive but I ate it anyway. By the third or fourth time, I was hooked! I love it and now crave it!
AYE that is how we eat it on the Indian side of Bengal as well. Same recipe. No differences. Food is food. I personally like it when done right and with just rice, pinch of salt and ghee(clarified butter)
Right? I am from Bangladesh too, and I love bitter gourd fries, just like you described. It's so simple yet delicious.
Another way we eat bitter gourd in Bangladesh is by thinly slicing it and sauteing it with potatoes and lots of shallots. The trick is to not stir it too much as it can bring out the bitter flavours more. The shallots and potatoes balance the bitter flavour with their sweetness.
It's like coffee,you don't like it firstly but then it becomes addictive.
The bitter taste of it makes the water taste sweet when drinking
Hi Beryl, I recently started watching your channel and I really enjoy your content. It was really nice to see some Guyanese and Suriname dishes here. My parents are Guyanese and they lived in Suriname, and the dish kalonji is something we have often.
I would suggest using a different type of bitter gourd. There is one that is lighter in colour with more rounded ridges. I also suggest soaking the bitter gourd in lemon and salt to cut the bitterness. Using a sour element like tamarind or green unripe mangos will also help ❤.
As a Guyanese making kalonji we steamed the karilla (bitter mellon) first with some salt in the water then we stuffed it with shrimp curry cooked down really dry then fried it, it goes well with rice and dhal....
i can’t say i love bitter gourd, more like i’m okay with the taste of it. i think the reason why i like eating it the filipino way is because it highlights the veggie without hiding with so many other ingredients. it also really does make me feel like i’m eating healthy.
Beryl just loves recipes from the Philippines. Love it.
They are so different from what I've grown up with and I always find new amazing flavors! 🐈💜
@@BerylShereshewsky um i have a suggestion, you don't have to soak the bitter gourd in lukewarm saltwater. You just need to add a generous amount if salt and the water will come out along with the bitterness from the vegetable. + more tomatoes=delicious.
@@calebsalvatierra3465 this is how I’ve seen it prepared. Just salt it, rub it a bit and let it sit for about 20 minutes, then rinse all the worst of the bitterness away. I love it with minced pork. Mmmmmmm.
@@calebsalvatierra3465 yessss agree
I'm just amazed that you are Not scared to try any food. Some people, just by hearing the ingredients or the smell of food will make them not give it a try. Trying different food is always a learning experience. Makes you understand more about different cultures. I enjoy watching all your videos. 👍
Glad you like the surinamese bitter gourd recipe. Greetings from Suriname.
Ps: we have alot of other delicious dishes you would definitely love ❤️
That looked amazing I cannot wait to make it😊
OMG i love bitter gourd/ bitter melon!!! My family makes them with egg and it's SO SO GOOD!! When I was younger I didn't like it but I re-tasted it when I was older and I LOVE IT
Yes! I liked it in the egg as well!
try to pickle it its so good with fry fish
yes! i love it with eggs but we also eat it as a salad. after prepping the bitter gourd, we slice it as thinly as possible then add tomatoes and red onions. drizzled it with vinegar and add a bit of sugar and salt to taste. 😁
The ginisang ampalaya is my favorite bitter gourd recipe. I don't mind eating it everyday. I would sometimes add ground meat in it and eat it with rice.
@@markfilbertaranzamendez6822 ok I will do that!!! I love learning new ways to prepare food!!
The lumpy space princess earrings are EVERYTHING.
Was just looking for a comment that someone noticed her earrings. Lol I love the earrings so much
They are soo awesome ❤️
Hi Beryl, I hope you see this. For bitter gourd, you should slice them really thin AFTER slightly shaving off the "bumps" outside. Remove seeds.
Then soak in salty water (black salt)for an hour. It removes most of the bitterness.
Then drain, squeeze out the slices.
Make basic dry sabji base, with onions and tomatoes. And coriander. And spices etc.
Then soaked and mashed tamarind into the cooking masala.
Then add the gourd.
ruclips.net/video/vDBBgMJ32fk/видео.html
Spicy bitter gourd recipe
Soaking it in salt water is definitely the key! All the times you mentioned that the bitter gourd was too bitter were all the times that the bitter gourd wasn’t soaked in salt and water or not washed with salt prior to cooking (at least not shown in the video). This was such an interesting video, again!
About the coconut milk:
In Thai cuisine a small amount of hot water is poured on to the freshly shredded coconut meat. The first squeeze yields creamy coconut milk. Repeating the process yields a lighter milk usually used in soupy coconut based curries.
this show is so calming to watch, I love the genuine respect, honesty and passion you have for showcasing cuisines with care. No one’s doing it like you beryl!!
Also, as a Sri Lankan, I commend you for eating that much bitter gourd in a day!!
When I was little and used to throw tantrums, my grandmother fed me pinakbet (which had bitter gourd/ampalaya in it) and I loved it. You were right in that soaking them in a saline brine reduces the bitter taste. And my grandma used to tell me that this was similar when we felt bitter and cried tears, the bitterness somehow went away :D Do try Pinakbet as well. The Philippine Ratatouille
I'm glad you like..Pakistani dish 😍of bitter gourd 😆!!Well done Nimra🦋!
Yeah we change.. rajat 's mind🤣
Love from pakistan 🇵🇰
This filipino dish has been my favorite since I was 6yo! My mom would add fresh shrimp and it tasted so good. Soaking it in hot water removes some of the bitter taste. Also, refrain from stirring it until you see that it's soft and cooked. Glad you liked it!
I"m glad you found out about Suriname. Please explore food from there more, as it is brilliant!
First time I ever saw Guyana 🇬🇾 featured on your channel! Thank you for that! But there are so many better dishes from the country to explore. I hope you will include us more!
I loved my mum's keema kerela growing up, im from Pakistan, so the last dish is the one closest to the one i remember, the only difference is that my mum cooked it with mince meat and also had chana daal in that recipe. it brings a unique dimension to the texture of the dish. The key is to prep the kerela the right way, washing it with salt and then squeezing the excess water out makes it better n less bitter. My mum likes it without the seeds but myself like my grandmother love it with, that crunch (not too crunchy as it softens during the prep time with salt n water) brings in another texture that i personally love. I'm salivating writing this message lol, i love your videos and how you try dishes from different countries, but i think you need to try more Pakistani food, keep up the great work.
Also the milk rooh afza drink is Pakistani as well, we grew up having that in the month of Ramadan and milk brings a unique flavour out of rooh afza :)
It’s amazing to see Guyana coming up on the board!! 🇬🇾🇬🇾❤️
How am I only now just discovering your channel!? I’m now going back and watching every one of your videos. As someone who loves to travel and learning about other cultures and someone who’s grown up in a very multicultural home (Brazilian, Filipino, Belgian, & Caribbean) as well as having lived in many countries throughout my life (Suriname, Spain, Brazil, St. Lucia) your content is *right* up my alley! I love your videos and personality. Keep it up! 😊👍🏽
Yay hi!!
@@BerylShereshewsky Hello Beryl. Could you make a Suriname food only themed video?
Hi Beryl, in Vietnam we have many ways to enjoy bitter melon. This I am mentioning is btw not a dish but a kind of tea. You can slice bitter melon super thinly, use the sunlight to make the slices dry then boil them (let them in from the cold water). I guarantee it will be one of the best tea we will ever drink.
Wow! I needed this video
Hello from Singapore. The Yong Tau Fu was done so accurately!!!! Great job Beryl! And though you didn't like the bitter gourd part of it, I'm glad to see you like the other parts!
Yong Tau Fu is usually a dish you choose your own ingredients, so feel free to leave that out if you ever visit Malaysia or Singapore one day 😉
Oh my gosh really!!!!! I LOVEDDDDD the eggplant and tofu and the fish paste was so nice! I def want to try it again from a more professional cook hehe
@@BerylShereshewsky ❤️ yep! I'm one of your early patreon and will be one for a longggggg time. So when it's safe to travel again, hit me up there for a food tour if you're coming to Singapore!
@@BerylShereshewsky I think you should try making the Yong tau foo again with a different bitter gourd cultivar. The ones you used in the video (the Indian variety) is the more bitter variant - we usually cook it with curry or spices (to balance out the flavour) or make it into soup (yup a big pot of water helps to run down the bitterness).
For Yong tau foo, we usually use the Chinese variety which is huge, fat, succulent with a milder shade of green, & it tastes less bitter (good news for beginners). Then you'll be able to better appreciate the beauty of the stuffed bitter gourd. 😉
Other way of cooking Ginisang Ampalaya:
You can also just put salt, massage to the gourd and squeeze it's juice as hard as you can. Try it and you won't be tasting any bitterness.😊
I am from India. The most consumption of bitter gaurd is in India. Well...if you remove the bitterness from bitter gaurd then where's the fun? 🤦. It's great when it's bitter. 🤷
Bitterness makes drinking water taste good. Lol
@@axomfitnessbuddy6741 if you cook for you family specially kids you wanna less the bitternes just or sake of it!
@@agaxent6200 😂 true but where I am from, we like bitterness as a part of our diet...kids eventually learn to acquire the taste...
Hi Berryl, You should definitely a lot more of our surinamese dishes (cuisine). You will be amazed how good most of them taste!
Btw the national language we speak is Dutch, seeing how we were a Dutch colony.
Greetings from Suriname!!
Zo waar een van m'n favoriete groenten.
lovely episode beryl, you are delightful to watch
Oh, i'd like to add, to help lessen the bitterness, remove most of the white part in the bitter gourd. In my experience doing this, the bitterness isn't invasive and compliments the other flavors.
But the most effective was:
1) after removing those white part, cut it to thin slices then sprinkle it with salt.
2) mash the bitter gourd slices so the salt can penetrate properly to let all the water out. (You can make the bitterness level high or low from here; the more you remove the water from the bitter gourd the lesser bitterness it can get)
3) simply squeeze those slices to remove the water.
4) yes please do rinse the squeezed slices to remove the remaining salt.
5) you can now use this to your dishes. Either with your "ginisa" dish or "salad" not sweet type but a sour salad.
Yup, this is what my relatives taught me (philippines)
Exactamente! That is also the technique taught to me by my mother. I'm from Bicol, Philippines.
I'm also from bicol, And I think it's missing RICE,
I can't help but emphasize how important is the fourth step since i would come out too salty if you don't rinse it
It's similar to eggplants if you're eating it raw or lightly cooked you have to sweat out the bitterness with salt.
@bina nocht it's better to take away some of the bitterness so that people can actually eat and enjoy it. anyway, after processing it this way and just lightly sautéing it you're not going to take away all of the health benefits, unlike cooking it for a long time or deep-frying it.
The way Sadie Marie pre-cooked the bitter gourd is how my mom taught me as well: remove the inside, slice them and then rub it with salt to draw out the water inside and left it like 10-30 minutes, or just boil in water and salt.
You can also have sugar if you like it on the sweeter side (I personally don't). This way you can remove as much as bitterness out of it and you're left with subtle bitter flavor that can be put into any dish you like.
Indians cook it the same way
My mom also uses a sprinkle of baking soda for the bitter gourd soak with salt and warm water. Helps pull out the bitterness but also keeps the veggie still crunchy!
we love bitter guard here in Nepal; one recipe is just like Shrilankan. We just cut it as rings and then leave it with salt and turmeric for some time and then squeeze it and fry in oil. Another recipe is stuffed bitter guard curry where we steam the bittet guard then stuff the bitter guard pieces with fried masalas and chillis and onions and then fry the stuffed bitter guard. Then we prepare a yellow mustard, onion and tomato based gravy and put the fried stuffed bitter guard. Eat that with rice. A favourite in many parts of India and Nepal.
Hi Beryl!
Last week I was diagnosed with covid and quarantined myself.. I was so depressed and randomly I don't know how I came up with your video and o God I've finished watching allll your videos your playlist literally everything .. Your energy and passion makes me so happy Beryl.. I was just waiting for your video today since morning ... Thanks for bringing smile on our faces and representing different cultures through your platform... So many prayers and good wishes sending your way.. ❤❤❤❤
Oh gosh I’m so sorry to hear you got sick. My thoughts are with you that you make a speedy recovery, when I had covid the best thing I did was rest. I watched a lot of movies! 💜
@@BerylShereshewsky thank you so much for suggestion but I found your videos real source of pleasure ❤❤
@@urvahmalick2051 take care ❤️
@@ronberi7773 thank you ❤❤
Hey! Hang in there! We're the same 😭 but I know all will be well. I just discovered Beryl recently and I'm binged watching her videos 😍 Take care!
We definitely need an episode on Suriname. I've never heard of it either but I'm super fascinated in how cultures develop their food culture and what influences it
It’s a country in South America, not too far from Guyana. They speak Dutch there, I believe, and the about a quarter of the country is of Indian ethnicity, another quarter is the native peoples, and the rest are Afro-Surinamese, Indonesian, and mixed. So there’s a mix of Indian, African, Native, Asian, and even Dutch foods. Guyana’s population is mostly Indian, Black, Asian, and Amerindian, but was colonized by the British, so there’s heavy influence in terms of a mix of Indian/African/Native/British foods.
So the foods of these people are heavily influenced by not only the country that colonized them, but by the people who were brought in as slaves/indentured servants to these countries, as well as the native people who are originally from that country.
You know guyana?
There's a ton of videos on how to make all kinds of Surinam food, but most of them are in Dutch, sometimes English subtitles. I f you don't understand something, the're more than happy to help you out in English, although some ingredients might be a challenge te get your hands on. But it's one of my favourite cuisines, a mix of South American Native, Indonesian (Java), Indian, African and Dutch influences. And a whole range of lovely pastries also.
We definitely have a great cuisine. Think many countries with a slavery/immigrant history. Suriname (at least the Indian Kitchen) is a bit different, I think, as it was colonized by the Dutch, they didn't have many ingrediënts from India, many of their English colonized counterparts did, in small amounts I guess. Many dishes are different but closely resemble some dishes in India.
@@MAYBEE90 not so many natives. Most got killed or died of illness's brought overseas. There are much more 'Indonesians' and 'Chinese'
Omg I love this episode the most!
I enjoyed this video so much! Many thanks to all the people who contributed dishes from their culture😍. I’m looking for ways to incorporate karela into my cooking as it is so good for health. Can’t wait to try a few of the recipes- starting with the stir fry- it seems to be the easiest for a novice cook like me ❤
Can’t wait to see more of your content. Just subscribed!
Have a blessed day everyone ☀️
Edit- reading through the other comments has been a great experience! Learning so many tips! And everyone is so kind💗💗💗
This video made my morning ☀️☀️☀️
I am from the Philippines but is currently in Queensland , Australia. I love cooking bitter melon when i miss our Pilipino dishes back home. My hubby doesn’t like it but when i started making Sauteed Bitter Gourd the same thing you made, it changed his mind.
My mom told me to put salt and warm water then rub it then squeeze it out. That will help eliminate the bitterness. Soaking it will remove the bitterness but rubbing and squeezing is the best way to go. :)
I was wondering if salting it would help.
@@eulerizeit it does help but I realize after trying bitter gourd in both US and Australia they taste the same it is so sour still and back home it is different.
But ain't we losing nutrients by doing that?
Well, there are varieties of bitter gourd. The deep green, small bumps bitter gourd you use is usually more intense in flavour. The yong tau fu from Msia or Sg, uses a light green a smoother bump gourd. The gourd is nomally more subtle in flavour and bitterness. You could try that to ease yourself into bittergourd !
This. The yong tau fu one uses the more mellow form. The one you used is way too intense which is probably why it's not balanced. The mild one isn't that bad and has a subtle undertone of sweetness which makes it good as well for stews and stir-fries. The umami and heaviness of meats complements well with the bitterness of the gourd, which is probably why many dishes are either stuffed like the yong tau fu and the Surinamese dish, or deep fried like with the Sri-Lankan dish.
Also, scraping out the inside pith can also alleviate some of the bitterness. Some people advocate soaking it in salt water but I actually prefer it without the soak.
I was happy watching this journey of attempts!
Bitter Gourd help sugar control, and other health benefits also. Very easy way to cook; after well wash and take out the middle part and souk it at least 10mins. Fry it with chopped onion, garlic, paper,salt 1 cube chicken bullion and finally 1/2 spoon sugar. Medium heat fry 3,4 minutes and throw all drained chopped bitter Gourd; continue 10 minutes. Take a time for cool down and served with chapati or rice. Try once.
Beryl, your channel is a breath of fresh air. I can only imagine the work that goes into your videos, from research, sourcing ingredients, prep and execution of recipes while trying your best to preserve their authenticity, the crowdsourcing, guest videos, editing etc. I have nothing but respect and appreciation for the content you put out.
I came here out of curiosity on how you would react to our cuisine, but I definitely stayed because your videos never fail to teach so much about other cuisines and diverse cultures as well. The only thing I don’t like is how my list of food I want to try/try making just keeps getting longer!
Salamat!
Omg you shredded that coconut with a cheese grater must've been really hard! That's dedication right there! Great job, Beryl!
I watched that and thought, "OMG she's working so hard. Dang!"
You are so refreshing! Love your personality, quirkiness and of course. The earrings. New subscriber. Great content. Great new recipes. Keep them coming. Thank you Beryl! :)
Loved these
Happy to see my country(SURINAME) in the title and our yummy recipe ´´Gevulde Sopropo´´( Filled Bitter Gourd). I crave this dish omg, havent eaten it since I live many years in Spain. Thank you for sharing.
I have been waiting for you to try a Surinamese dish since I started watching your videos, finallyyyy my country gets more representation and recognition! Thanks Beryl, I hope you get the chance to try out more of our dishes!
@nehasharma I love that she ate Surinamese food. I am from the Netherlands so we have loads of people from Suriname living here,….It is the best food in the world to me. It is a mix off soul food/ India/Chinese/Indonesian/some Jewish cooking. That Is how I would describe it to someone that has never tasted it. You can also describe it as heaven on a plate. She should try more Surinamese food. That would be so nice Greetings from Berlin were I live now.
Such a cool episode!
I'm part Okinawan and we have bitter melon (called "goya") in Okinawa & I've been trying to find other ways to prepare bitter melon in a way that I like!
There is an Okinawan dish called "Goya Champuru" (bitter melon stir fry) and while I can enjoy it, I love hearing about other ways to prepare it -- I also had no idea how common the vegetable was around the world outside of Asia!
Thank you for making such delightful, educational, and thoughtful videos with such an open mind!
Love how worldly your pallete is.
For you to have more coconut milk, with even just a single coconut, add at least half a cup lukewarm water per coconut before you squeeze the milk from the coconut meat. Knead the coconut meat thoroughly after adding lukewarm water as if you're making a dough, then squeeze the meat through a strainer.
When I take a bite of bitter gourd, I close my eyes and tell myself repeatedly… ‘im reducing my blood sugar’ . It doesn’t take the bitterness away but it helps. 😂
I’m thinking the bitterness will depend on two factors, the variety you’re working with and the preparation. I feel like the other dishes are also good and it’s also a trial and error thing if you end up using a super bitter variety or not.
How well does it work for your blood sugar?
@@catherinebond7474 www.diabetes.co.uk/natural-therapies/bitter-melon.html
I love bitter gourd. I started loving it when I was at a Hong Kong restaurant. They sliced the bitter gourd thinly, coat it with a tempura batter and deep friend it. Then the bitter gourd tempura chips were covered in salted egg sauce. It was so good.
Also I did learn a trick to make the bitter gourd less bitter. Soak the bitter gourd in salt water and hopefully it will be less bitter.
For the Malaysian dish, I've tried the ones stuffed with pork as well. It's amazing. The pork absorbed some of the bitterness from the bitter gourd so it was a perfect balance.
we cook it with lots of onions and potatoes as a curry or fry it doesn't test that much bitter.i just love that.
There’s different types of bitter gourds! The ones you have are the most bitter type. Others taste more mild. That said, I’m not usually a huge fan of them either haha 😂 my mom loves them though. There are ways to get rid of the bitterness and stir-fry it with eggs!
Idk how i found this channel but damn I'm glad I did. I LOVE hearing the stories of people and their connection with the food/recipe they're sharing. I love hearing about their family connections and history and why this dish means so much to them. It's educational and heart warming.
Thank u for creating such a positive and unique space. Where we as viewers can come and enjoy and relax and forget the hardships of life. Even for only a few minutes. Some of us need that more than u know.
Thank u beryl❤❤
Flawlessly said! 😭👍🏾
B, japanese usually cut the bitter gourd in water with salt for 20minutes before cooking for children. アバシゴーヤabashi Goya is a type of japanese bitter gourd without too much bitterness from Okinawa. In Okinawa, there's a dish called ゴーヤチャンプル, Goya Chample, Okinawan dish made with bitter melon gourds and eggs. Very bitter so they eat over rice.
I've watched several videos SPECIFICALLY about reducing the bitterness in bitter gourd and that saltwater bath is DEFINITELY a common denominator. That, and making sure u get all that white pith out. I think that's where a ton of the bitterness resides...
Fully enjoyed this, Beryl.