Hi Beryl, I'm glad you like Jasuke, it's one of my most favorite snacks here in Indonesia. The Jasuke you've made is the fancy elevated version which is delicious, but to me the original version is waaaaaaaay more delicious. Jasuke was originally made with sweet steamed sweet corn kernels, and then when the kernels are still piping hot, we add a bit of margarine, drizzle it with some condensed milk, and topped it with shredded processed cheddar cheese, then we mix it all and enjoy it. It's a lot simpler to make. The processed cheddar makes it a lot less stretchier than mozzarella or regular cheddar, so texturewise it might not going to be as "fun", but it's kinda saltier so it adds more balance to the very sweet flavor of condensed milk. Some street vendors do add chocolate sprinkles as additional topping nowadays. but back when I was a child the original version didn't include chocolate sprinkles or any other toppings. It's just JAgung (corn), SUsu (milk), KEju (cheese) with a lil bit of margarine 😁 If you got the time and the ingredients, I think you should try the original version as well. 😊
from my experience buying jasuke, they never put "lil bit of margarine" lmao, especially when you buy the jumbo-sized jasuke. I think the most delicious thing about jasuke is the margarine and condensed milk soup you get at the few last bite of jasuke. if I can add on how to make jasuke, first you smear the margarine into the cup. second, add the steamy corn (preferred using steamed corn over boiled corn) to your cup, half the cup. third, add one spoon of margarine. fourth, add more corn. fifth, add the fake cheese. sixth, pour the glorious condensed milk. seventh, put a lid on your cup so the corn can steam the whole thing, wait for a minute to make it a little not too hot. eight, stir the jasuke before you eat it. (you can add any topping you like)
yeah that girl so wrong. the cheese should be cheddar and not mozzarela that version of jasuke probably just her own version. her personal taste. she should show the CLASSIC JASUKE though..
Interesting! We have a somewhat similar street food here in the Philippines but without the milk and cheese substitute is a powdered cheese flavoring together with steamed corn kernels and margarine or butter.
Much like the Mexican drink in the Himalayan state of Himachal Pradesh, we cook cornmeal flour, corns in buttermilk into a warm probiotic drink which is great for digestion and also a great energy booster.
Madhya Pradesh is literally my neighbor state and I've never ever heard about Bhutte ka Kees...It's so cool that I am learning more about my country's food culture from you someone who lives literally on the other side of the planet🤩
Not just corn, I'm from north Karnataka, we make batata (potato) kees, ratala (sweet potato) kees, green banana kees as well. Kees is just a special and hearty dish 😋
I love seeing more Cambodian representation! Especially when it comes to our food since we often get overshadowed by neighboring countries Thailand and Vietnam. It's nice to see some of our dishes get the spotlight on this channel!
I am so thankful us Cambodian don’t ask for being very popular we just Want some more recognition it’s sad that so may people don’t know cambodia at all
Hey beryl, the Nigerian beans dish is more of a stew/porridge than a stir fry. It’s also made with palm oil which is a key ingredient in the dish. The tomatoes are also usually blended because it’s a stew. I hope anyone who sees this tries it this way.
I'm from Indonesia and in my hometown ( Kuansing,Riau) we have a dish that very similar to Cambodia bor bor pot, we called it konji jagung And although I'm from Indonesia , jasuke isn't my cup of tea, too sweet and "cheesy" for my taste I love this channel because now i know that some countries out there also have or share a food that have very great similarity with food in my place and that's very amazing honestly
As far as I know, if you made jasuke, just steam di corn without adding conds milk, also we're not using moz cheese, we're using regular cheddar, but I thinks it's fun and new way to made jasuke.
How to actually make jasuke: Boil peeled corn and after its cooked strain the water. While the corn still hot put a lot of butter in it and also condenced milk. And then top the corn with grated chedar cheese and voila thats the original jasuke recipe. It taste sweet and savory at the same time. Btw Jasuke means Ja= jagung (corn), Su=susu (condenced milk), Ju=keju (cheese) greetings from Indonesia
Sounds delicious! We just put mayo + condensed milk + margerine here in Malaysia. That sweet and salty combo really brings out the best of the corn flavor.
Love Atole, but CORN TAMALES are my absolute favorite thing of acorn dishes in Mexico, may I say even the most emblematic corn dish! And you can make it as a sweet version, a mild version, or saltier version with cheese/rajas or even beef! That and PAN DE ELOTE, CREMA DE ELOTE, RAJAS CON QUESO Y ELOTES and STREET CORN! God, how delicious!
Beryl, if you ever come to Brasil, I think you'll love our corn dishes! We have pamonha, curau, bolo de milho (corn cake), suco de milho (corn juice), corn ice cream, we have so many delicious things with corn, I think you'd love it!
Corn ice cream was my favorite when I was a kid, it's so delicious. I've lived abroad for a long time now and I often think about corn ice cream wishing I could have it again.
Bor bor pot is like ***** in my eyes. So addictive-sweet, heartwarming (literally, because it’s a warm dessert), and has nice contrasting textures. I feel so seen through this video. I never see Cambodian food featured in stuff; cheers to Cambodian cuisine receiving more visibility through this video! I appreciate you, Beryl!
My family is Croatian and for almost every breakfast we would have polenta with milk and sprinkles! As a dietetic student this channel has been such a blessing to understand how to connect to my patients on a cultural level
beryl, i just want to say, i appreciate how much work you put into these videos, and how passionate you are about it. not just the food; but the community behind it, as well as the history and culture. even though i’m currently without a kitchen, i always find things that i want to try someday when i do have access to a kitchen. i also love how you bring people together through the love of food. you also just have such a great example of a healthy relationship with food, and i feel like that’s something so important. growing up, i feel like EDs and starving yourself, or just overall having a bad relationship with food, was modeled so much that girls like me developed a poor relationship with food. it’s incredible to me how much of a community you’ve created with this channel and i’m definitely proud to be a subscriber.
I was pleasantly surprised when I recognized the first dish. Where I live in the US, we have many people who've migrated here from Mexico, Guatemala, and El Salvador. I've seen this drink served at restaurants before, and there's a food truck close to my house that just opened up, that serves it, among other drinks and snacks!
my family is from Paraguay and there are so many Paraguayan corn dishes including (but not limited to) chipa, chipaguazu, vori vori, sopa paraguaya and so much more! long live the corn 😎🌽
I love all of it! Paraguay has many amazing dishes! My great grandma was from Paraguay, so my grandma always made sopa paraguaya, chipa, chipaguazu, so’o ku’i (is that how you write it? 😬), sopa vori vori, locro… I wish more people new about Paraguayan cuisine!
@Azalor Please do! I have loved the Nigerian dishes that I've tried from this channel and from a neighbor I had when I lived in Los Angeles. Also, and the bigger reason, dear Azalor, cram experiences into your life! Go for it! Imagine 50 years from now looking at the video where you were in Beryl's video. Life goes by quickly. Embrace the chances to have many and varied experiences so you have a rich life onto which to look back on. 💞🤗
I love Jasuke. Its my favorit corn snack! But I like it with some cheddar cheese, condensed milk, margarine/butter, and some chili sauce on top! Its sweet, spicy and savory 🤗
In Colombia we have the savory version of the yasuke, we use sweet corn (there are savory corn types) with cheese that melts when warm, butter, salt and pepper. We call it mazorcada, and it can have a lot of versions in the country
Please do watermelon! You hardly ever see it in an actual dish, always served sliced on the side but I've definitely seen watermelon salad, I'm curious what the rest of the world does with it. (Shout out to Japanese square watermelons)
Hi Beryl, I'm glad you represented a Nigerian dish but adalu is cooked with palm oil and a blend of tomatoes and scotch bonnet peppers. I love the representation videos and I hope you keep it up.
Yes, the unrefined palm oil is missing (this bright orange stuff). I think it is essential for the original taste. Anyway - I am always happy to see any recipe from the great variety of African cuisine, which is still underrated in Europe.
The corn atole 🇲🇽 it’s delicious and we have another version of it called “Chile-atole”🌶🌽 where we use some green chile to give it a soft kick and we usually put a piece of corn on the cob too to dunk in the drink, this is my favorite version!! Hope you have the chance to try it too
I recently tried chile atole and it was really good. My mom told me that both of her parents are from Puebla and they both consumed the corn atole but with different ingredients. While my grandpa ate his sweet, my grandma ate it salty and with chile serrano.
@@Jana-rs6mr I tried it for the first time in Oaxaca and the woman who made it had the green Chile blend on the side and you could decide if you wanted spicy or not, it’s one of my favorite atole flavors Oh and should not be confused with the Veracruz version that it’s more like a corn mole, not a drink anymore but a stew
The Nigerian dish reminds me so much of succotash! Fairly common in the southern U.S. succotash has mainly corn and Lima beans, and often some red pepper and onion. I think the historical lineage seems fairly obvious when considering this Nigerian dish - amazing!
It’s interesting especially considering both Lima beans and corn are American crops. Succotash being a Native American dish it would be cool to see just how the Nigerian dish originated.
Had not thought about the corn being native to the Americas but…duh! So interesting. I don’t know if succotash has iterations elsewhere in the u.s. but I def. Think of it as a southern, especially south-eastern dish (Virginia, Carolinas…)
Came here to see if anyone had made the connection between Adalu and succotash or the Black Bean/corn/red pepper salsa that is popular in the southwestern US. One of my favorite parts of Beryls channel is seeing my favorite foods being enjoyed in a similar preparation halfway across the world...it makes this place feel a lot smaller.
To be fair, the dish was supposed to have palm oil in it, so it would have more of a porridge consistency, but as it is, it does look like succotash and seems very tasty too.
I just wanted to say that the person from the Nigeria segment has such a lovely voice and accent. I could listen to them read a terms and agreement legal document and it would sound so wonderfully soothing. 😊
You really sold me on that corn pudding! I can't think if a series of events more indicative of a yummy dessert than taking a bite, finding it too hot, discovering it's so delicious that you immediately forget how hot it is and going for another bite.
It is so funny to me when you talk about corn in deserts as something new to you. Because in Brazil we have millions of sweet recipes using corn hahahaha I guess we need a part 2 😆
If you really liked corn desserts, you should come to Brazil, specially in the Northeast region, during June! We have everything corn (sweet and savory!) because of the June festivities! It’s very traditional!
I love Atole de Elote! I’m Salvadorian our version is a bit thicker/creamy (it could just be the way my family makes it) and we dunk corn on the cob in our Atole. So good! 🌽☺️
What I know when making Jasuke...cut the corn, then boiled or steamed, the hot corn is put in a cup and then added with butter, then add cheese, sweetened condensed milk, and if you want add chocolate sprinkles...
Corn is such an underrated sweet food flavour. It's called SWEET CORN for a reason lol. I love the corn ice cream I can get at the Korean grocery store in my hometown, it's such a nice sweetness but not too decadent. I think more people (esp americans) would like the flavour than they expect
I just love these artists! I always enjoy the artists that you shine a light on, Beryl, but as is normal, some I've been more taken with. Green is my favourite colour, and that cat looks like my cat Chewie, although she's bronze in colour, not green, lol. I'm also a Swamp Family member, so I have an affinity for alligators and crocodiles. Another fun and informative episode Beryl, thank-you for all the hard work that you do. I mean the shopping, prepping, cooking, and cleanup alone is a huge task, and then there's the thousand other things that you have to do to put a really enjoyable video together, so I again say thanks, you and what you do are appreciated. 💛 from 🇨🇦
One of the very popular corn dishes here in New Mexico is posole, which is hominy style corn stewed with pork, red chile, and garlic. It’s very popular at Christmas, but can be eaten any time. We love to make it in a Crock pot, but it’s easily made on the stove. A big bowl of this stew with a bit of cheese sprinkled over the top, and a flour tortilla on the side is very delicious. 🌽🌶🍖
@@honestreflections5541 There is Mexican posole, and there is New Mexican posole. New Mexican cuisine is an animal of a different stripe. NM dishes are influenced by Native American (Puebloan and Navajo), Anglo, old world Spanish, and Mexican. Restaurants here are labeled with which style of food they serve, but there is definitely an overlap of enchiladas, tamales, and such. New Mexican enchiladas tend to be stacked, not rolled, with a sunny side up egg on top.
@@taraoakes6674 for real my family from Mexico was blown away by New Mexican food. It truly is special and had blast telling people back in Mexico about New Mexican food.
Corn porridge!! Such a good dish, especially when u go to wat (temple) and ur craving some sweet dessert :D another corn cambodian dish u should try is grilled corn with coconut cream! We usually add a little bit of fish sauce and sugar,, its the perfect savory and sweet combo during a cambodian summer barbeque :>>>> btw can we have some appreciation for beryl covering these hidden gems that most of the world is missing out on, we love to see it :DD!
What I love about Beryl’s videos is being introduced to a whole array of ingredient combinations one would never think of on thrir own❣️ For example: Condensed Milk & Cheese...😇😅
So interesting that you talk about how the food diversity in some places. I grew up in the north of Australia. I now live in the south/central part of the country and my husband grew up here. There are things I grew up eating that he'd never heard about when I first told him about them. Granted, Australia is HUGE and I moved 2000kms, but sometimes it makes me feel like I grew up in a different country.
When I saw there was a corn episode I was hoping to see Bhutta ka kees there!! I literally exclaimed in excitement. It's one of the most popular dishes on the streets of Indore :D Thanks for featuring it
For the Nigerian 🇳🇬 dish, Adalu. It’s cooked with palm oil, the pepper and onions are usually blended, and crayfish/smoked fish takes it to the next level. The represention you have is not how we make Adalu in Nigeria. Much love from Nigeria!💕🇳🇬
I can't wait to try that Cambodian dessert! I was actually just wondering today how I'd make a vegan custard and this is pretty much what I was looking for :) I've also never cooked w/ tapioca pearls so I'm excited to try that too
Many thanks to Evania for explaining the difference between elote and maíz! I'm always less excited about sweet dishes in general, but I am really excited to try bhutte ka kees and adalu someday.
Hi Beryl, I'm so glad to find your channel, as I have been watching you from the Great Big Story and was saddened when it came to an end. So glad to see your vids. Sending you best wishes for all your endeavours! Cheers, Thia
Excellent video as always! While watching the intro, looking at the pictures of the dishes, my mind immediately mapped the Adalu to India, but I was pleasantly surprised when I came to know it is from Nigeria. How the brain immediately makes these connections! 😄 The first to try on my list would be the Jasuke though! 😋
I have lived in mp my whole life....I have lived in its capital city bhopal which is 3 hr drive away from indore and I still haven't heard of it....till I went to indore for my higher education....it's delicious 😋
I love making race with corn but in Turkey there’s a lot of pastry made with corn flour. Corn flour is also a common ingredient in creamy desserts here.
I never boil corn on the cob anymore. I use the microwave. Turns out fantastic. Steams in the husk and doesn’t get watered down and you cut the big end and squeeze and the the silks slide right off. 3.5 min for 1 ear, 6 min for 2
Just a fusion idea inspired by the Indonesian and Cambodian dishes "Cook the corn. In a pan add butter, corn, tapioca pearls, coconut milk, boil for a min or two, add both milks and boil for 2-3 min, add sugar if required". Garnish with sprinkles or chopped Almonds. I am preparing this recipe on this weekend.
I am from Madhya Pradesh.. Malwa region and Bhutte ka Kees is one of my fav dishes… just love it.. when it’s corn season.. my demand for bhutte ka Kees starts at home.. my mom has to make it in every 2-3 days for me…I like to add lemon juice and coriander as well to my bhutte ka Kees… nd trust me when I saw all the dishes in intro.. I instantly recognised the bhutte ka Kees… Another fact we also have plain bhutte ki Sabji as well other than corn paalak(corn and spinach) ❤️🇮🇳
Chile has some nice dishes with corn. Pastel de choclo is my favorite. They have humitas, which is a chilian version of tamales and porotos con mazamorra. Should look into it. Also Brazil has many others, Pamonhas, vatapá, cural de milho,.I am Brazilian and chilian. Don't forget colombia and Venezuela with the arepas and cachapas, so yummy.
Your videos are amazing. I know it means *my first name* coming from a random internet stranger but keep doing these. You've got a great personality and even though I'ma former restaurant guy that has worked in many places with varied cuisines, you and your fans still always introduce something new to me. One of these days I'll get the balls to record one of my favorite dishes for you (I'm stupid camera shy so it's tough). Much love from Florida.
Here in the Philippines Mai's con yelo🧡 sweet corn with crushed ice, sugar, and milk. Popular every summer. And cheese corn🧡 hot corn with butter or margarine with cheese powder popular any season. I really love your videos, it gives me idea of how other countries do their recipe for a specific food. I learned a lot. 🧡🧡🧡💕
@@yachishairclips2250 yes!yes!yes! I forgot about that BINATOG!!! BERYL SHOULD SEE THIS!! BINATOG IS PART OF MY CHILDHOOD LIKE TAHO!😍 the moment we hear their bells we have to run outside fast because most of them used bicycles 🤣
I once tried a sweet corn pudding at a Vietnamese restaurant. I don't remember what it was called, but it was delicious and seemed somewhat similar to the Cambodian dish here.
If you do a corn video part 2 I'd love to tell you about my grandma's corn bread recipe (it's so good and is almost always 1/3 of the way gone before we even get to the bbq or dinner). Probably an American recipe but maybe a german-american recipe?
Beryl, you definitely succeeded in your mission of bringing favorite foods of people from all over the world to the rest of the world, so thank you. And thank you also to Dami for introducing me to a delicious dish I’d never heard of - adalu. I don’t think I’ve had any Nigerian specific, let alone Yoruba specific foods in my life. And I was missing out of some really, really tasty stuff! I followed the linked recipe for adalu, and I’m embarrassed to say that I ate least a heaping serving straight out of the pan because it smelled and tasted so good. I set it on the dinner table (with another serving for myself of course) and my children fell upon it like a pack of wolves. It was gone in a flash! My husband stubbornly refused to try it because he hates all legumes with a passion, which in the end was good because hey, more for us.
Ohh I love watching your content beryl . I especially love seeing some ingredients getting repeated in respective countries dishes. Like, I never thought people used condensed milk/cream, avacado, whipped cream, different cheeses etc regularly.. I mean I knew they are used but after watching a while I have started to pause video to guess ingredients used just by country. Its fun and let's you see a pattern about food styles and preferences of region with its geopolitics.
Speaking of condensed milk and avocados, my Vietnamese friend was saying to me before how funny it is to her that as an Irish person I think of avocado as savoury cuz in Vietnam it's always combined with condensed milk either as a milkshake or other dessert. Apparently you just blend the two ingredients with ice? I haven't tried it yet but it sounds great
I love so many of these different food dishes, from all your videos! A friend introduced me to corn dip several years ago. Mix canned corn with salsa and cream cheese in a pot and heat until the cream cheese is melted. Eat this with tortilla chips. It’s so addictive!! 🤤
OMG. I went to college with James. I knew he was doing printmaking in Texas but had lost touch. Thanks for your channel, in general, and for updating me on an old friend, specifically :)
The atole de elote reminded me of Panamanian chicheme 😋 It's a corn drink but not made with fresh corn, rather with dried and broken corn kernels. But it's basically the same flavor profile (corn, sugar, spices). Here's a recipe I found that is in English and looks quite easy to make (I haven't tried this recipe yet and I've never made chicheme by myself but now I kinda want to.)
That's interesting, I've never thought of atole as a breakfast drink. In El Paso, we have it more as a treat, especially like in the fall and winter where you find it a lot on food trucks and carts that sell elote en vaso. It's super easy to make since you can buy it in little packs kool aid style. You just boil a pack with a bunch of milk and sugar and there you go. The strawberry one's super good. Champurrado's another type of atole that's super good, too.
For part two may I suggest mais con yelo which is a crushed ice dessert with corn, cornflakes, stewed Saba banana and condensed milk. cheese optional of course a standard in the Philippines. I think you would love it Beryl
In Maharashtra India, we eat Corn bhajji (corn fritter ) they are corn kernels coated with spices , chicken pea flour , made into tiny balls (like a meatball) and deep fried . It goes perfectly well masala chai. This is specifically eaten during the rains with chai 🌧 🌽♥️ ☕️
I just bought some fresh corn yesterday. Now I'll have to go back and get more plus these other ingredients. Thanks for sharing. I'll freeze some next month to make these during winter cold.
Hi beryl , I really love your videos about different dishes in different cultures it's so fun and informative at the same time . If possible can you share some of your personal recipes like your comfort foods, your lazy day meals or what you usually cook when you want to treat yourself....just your food preference as per your mood. I would love to watch 5 different dishes in my household. Have fun beryl .
I watched this video this morning and I decided to make Bhutte Ka Kees for lunch today. My family is originally from Uttar Pradesh. I used canned corn since that is what I had. The only ingredients I didn't have were curry leaves and coriander. But it turned out great! I almost ate the entire pan myself! I will definitely be making it again!
Part 2 needs to have Brazil in it, I don't even know how to choose only one recipe. Curau (called canjica in some places), bolo de fubá, bolo de milho, pamonha, canjica (called mungunzá in some places), creme de milho, corn juice. We love corn, we eat corn at the beach, we have a traditional party where a lot of the foods are corn based (including some that I've mentioned) corn in hotdogs, ice cream corn, salpicão recipes, etc. p.s. most of these are desserts
Corn is one of those ingredients I feel like I've only eaten in a few forms, but corn is so good it's always great to learn new ways to use it! I love using corn to make a corn potage that really celebrates the flavor. It's a simple dish but so tasty! If only the sieveing process was a little easier 😅 I've also really been wanting to try making korean corn cheese after seeing some recipe videos for it recently. Probably the most interesting way I've ever had corn was in the form of a corn tea from Bokksu. Really interesting to see how many people use corn more in a sweet or dessert like dish!
It’s not a dish to make but there’s a corn ice cream that’s Korean in origin and it’s very tasty! It’s a corn and chocolate combo encased in a corn shaped wafer! I highly recommend!
Yeah Jasuke is a popular street food here in Indonesia. Usually served with shredded cheddar cheese as a topping. Don't put too much condensed milk because it is very sweet. Anyway I love your youtube channel, thank you Beryl.
You guys have the sweetest corn I've ever tried and don't play much with them on the sweeter side haha that's funny. In Brazil we have sooo many sweet dishes made with corn! We have posicle, icecream, porridge, kinda pudins, cakes, even corn juice... ughhh so tasty!
Hey Beryl! I love all the different themes. You inspire cooking different dishes, I’ve tried at least two new dishes from your videos. I love how you showcase so many different places around the world. Definite going to try the Nigerian dish. 😋 keep doing your thing!
@@BerylShereshewsky yeah you have been doing a great job in introducing food from around the world. Just wanting to comment on the thumbnails. Some of the thumbnails for your videos are inaccurate especially with the flag of the countries. And not all of the flags have been shown on certain videos’ thumbnails. I am hoping you can rectify that in the future.
Hey Beryl! The next time you make corn, or beans, for that matter, try using a pressure cooker. I think that the corn will be done in 3 whistles and, well, at home, we alwayyysss add salt to the water, so when you remove the corn, it's slightly salty. (If you are simply going to eat the corn on the cob, The cob soaked in salt water will be salty and I remember sucking on it in between bites:P). If you are going to make beans in water, and you add salt to the water, the beans will take forever to cook! ( opposite for veggies like onions) (Just in case you didn't know)
I am from Cambodia. Here we can use many kind of dishes from corn. For Bor bor pot (Corn porridge) you should slide corn a bit more thinner (you can use skin fruit pealing knife to slide them) and cook it in a bit watery. Will more yummy taste. Plesse Enjoy. Thank you that you love Khmer food. ❤️
In the Philippines it’s either Mais con yelo (corn kernels, shaved ice, condensed milk or evaporated milk and sugar); or corn cheese (boiled sweet corn kernels, a dollop or more of butter, and cheese powder!
it's cool to see the shared use of corn as a dessert in south east asian countries! the philippines has a very similar dish called ginataang mais, one of my favs 🇵🇭
Hi Beryl, I'm glad you like Jasuke, it's one of my most favorite snacks here in Indonesia. The Jasuke you've made is the fancy elevated version which is delicious, but to me the original version is waaaaaaaay more delicious.
Jasuke was originally made with sweet steamed sweet corn kernels, and then when the kernels are still piping hot, we add a bit of margarine, drizzle it with some condensed milk, and topped it with shredded processed cheddar cheese, then we mix it all and enjoy it. It's a lot simpler to make. The processed cheddar makes it a lot less stretchier than mozzarella or regular cheddar, so texturewise it might not going to be as "fun", but it's kinda saltier so it adds more balance to the very sweet flavor of condensed milk.
Some street vendors do add chocolate sprinkles as additional topping nowadays. but back when I was a child the original version didn't include chocolate sprinkles or any other toppings. It's just JAgung (corn), SUsu (milk), KEju (cheese) with a lil bit of margarine 😁
If you got the time and the ingredients, I think you should try the original version as well. 😊
That sounds fab. I have some coconut condensed milk leftover from making a vegan dessert for my friend so I might use it up this way!
from my experience buying jasuke, they never put "lil bit of margarine" lmao, especially when you buy the jumbo-sized jasuke. I think the most delicious thing about jasuke is the margarine and condensed milk soup you get at the few last bite of jasuke.
if I can add on how to make jasuke, first you smear the margarine into the cup. second, add the steamy corn (preferred using steamed corn over boiled corn) to your cup, half the cup. third, add one spoon of margarine. fourth, add more corn. fifth, add the fake cheese. sixth, pour the glorious condensed milk. seventh, put a lid on your cup so the corn can steam the whole thing, wait for a minute to make it a little not too hot. eight, stir the jasuke before you eat it. (you can add any topping you like)
@@igovalentino7561 replace word "lil" to "to much" thats what jasuke must taste 🤣🤣
yeah that girl so wrong. the cheese should be cheddar and not mozzarela
that version of jasuke probably just her own version. her personal taste. she should show the CLASSIC JASUKE though..
Interesting! We have a somewhat similar street food here in the Philippines but without the milk and cheese substitute is a powdered cheese flavoring together with steamed corn kernels and margarine or butter.
Much like the Mexican drink in the Himalayan state of Himachal Pradesh, we cook cornmeal flour, corns in buttermilk into a warm probiotic drink which is great for digestion and also a great energy booster.
Yum! That sounds so tasty
We also make it here in Rajasthan in winter... It really good..
What's the name of the drink?
Hi
What is it called?
In our dialect, we call it 'jhol'. You can cook it with corn or rice.
Madhya Pradesh is literally my neighbor state and I've never ever heard about Bhutte ka Kees...It's so cool that I am learning more about my country's food culture from you someone who lives literally on the other side of the planet🤩
Hey rutuja.. I m from madhya pradesh. Bhutte ka kees is delicacy of Indore. Plz do try. You will love it.
It's a very famous dish in madhya Pradesh's malwa region
Not just corn, I'm from north Karnataka, we make batata (potato) kees, ratala (sweet potato) kees, green banana kees as well. Kees is just a special and hearty dish 😋
@@RohitDiwan3440 it's good to hear that different versions are also available.
It's Indori street food! I've tried it in the popular Sarafa bazar, it's amazing!
I love seeing more Cambodian representation! Especially when it comes to our food since we often get overshadowed by neighboring countries Thailand and Vietnam. It's nice to see some of our dishes get the spotlight on this channel!
THIS. THANK YOU. It’s frustrating to see how we often get overshadowed or lumped all together 😭
True
I am so thankful us Cambodian don’t ask for being very popular we just
Want some more recognition it’s sad that so may people don’t know cambodia at all
Hey beryl, the Nigerian beans dish is more of a stew/porridge than a stir fry. It’s also made with palm oil which is a key ingredient in the dish. The tomatoes are also usually blended because it’s a stew. I hope anyone who sees this tries it this way.
Using fresh or frozen black eye peas instead of dried or canned would also change the taste and texture
I'm from Indonesia and in my hometown ( Kuansing,Riau) we have a dish that very similar to Cambodia bor bor pot, we called it konji jagung
And although I'm from Indonesia , jasuke isn't my cup of tea, too sweet and "cheesy" for my taste
I love this channel because now i know that some countries out there also have or share a food that have very great similarity with food in my place and that's very amazing honestly
For me, jasuke is enek. Indeed too sweet and cheesy.
If you notice, we call porridge as bubaw similar to indonesian bubur. Same thing. Congee
True! Prefer roasted corn, perkedel, and bakwan jagung 🤤🤤🤤
So cheesy and corny, isn't it? (Pun intended)
Padahal masih ada perkedel jagung atau bakwan jagung bisa juga sayur asem kenapa harus jasuke
In Indonesia there is also a food that is famous throughout Indonesia, namely Perkedel Jagung or Bakwan Jagung .... the main ingredient is Corn
Best served hot while the crisp is still there 😋
As far as I know, if you made jasuke, just steam di corn without adding conds milk, also we're not using moz cheese, we're using regular cheddar, but I thinks it's fun and new way to made jasuke.
Indonesia is goblok. Malaysia better
Samaa, pas liat yahh beda cara bikinnya, biasanya kan cuma dituang susu kental dikit, sam diparut ceddar
Do a part 2!! Brazil has many corn centered dishes, you have lunch, desert, snack options
How to actually make jasuke:
Boil peeled corn and after its cooked strain the water. While the corn still hot put a lot of butter in it and also condenced milk. And then top the corn with grated chedar cheese and voila thats the original jasuke recipe. It taste sweet and savory at the same time. Btw Jasuke means Ja= jagung (corn), Su=susu (condenced milk), Ju=keju (cheese) greetings from Indonesia
The butter when in melts and mixes with condensed milk, and bits of cheddar... that's the best part 😊
Ke = Keju (Cheese)
@@gv1815 haha iya br ngeh 🤣🤣
Sounds delicious! We just put mayo + condensed milk + margerine here in Malaysia. That sweet and salty combo really brings out the best of the corn flavor.
Salty Butter is the key. And a cold jasuke is not a jasuke.
Love Atole, but CORN TAMALES are my absolute favorite thing of acorn dishes in Mexico, may I say even the most emblematic corn dish!
And you can make it as a sweet version, a mild version, or saltier version with cheese/rajas or even beef!
That and PAN DE ELOTE, CREMA DE ELOTE, RAJAS CON QUESO Y ELOTES and STREET CORN! God, how delicious!
Im so glad to see more Cambodian dish on this channel:)
Me too!!! Cheers!
@@rikenad5216 me three!
Me four
ok ok.. me five
Me too. I love eating pol pot.
Beryl, if you ever come to Brasil, I think you'll love our corn dishes! We have pamonha, curau, bolo de milho (corn cake), suco de milho (corn juice), corn ice cream, we have so many delicious things with corn, I think you'd love it!
Corn ice cream was my favorite when I was a kid, it's so delicious. I've lived abroad for a long time now and I often think about corn ice cream wishing I could have it again.
We have fricasse as well.
pamonha e bolo de milho cremoso... gostossooooooo rsrsr
We even put corn on pizzas, burgers and hot dogs 😂
That all sounds so delicious!
Bor bor pot is like ***** in my eyes. So addictive-sweet, heartwarming (literally, because it’s a warm dessert), and has nice contrasting textures.
I feel so seen through this video. I never see Cambodian food featured in stuff; cheers to Cambodian cuisine receiving more visibility through this video!
I appreciate you, Beryl!
My family is Croatian and for almost every breakfast we would have polenta with milk and sprinkles! As a dietetic student this channel has been such a blessing to understand how to connect to my patients on a cultural level
beryl, i just want to say, i appreciate how much work you put into these videos, and how passionate you are about it. not just the food; but the community behind it, as well as the history and culture. even though i’m currently without a kitchen, i always find things that i want to try someday when i do have access to a kitchen. i also love how you bring people together through the love of food. you also just have such a great example of a healthy relationship with food, and i feel like that’s something so important. growing up, i feel like EDs and starving yourself, or just overall having a bad relationship with food, was modeled so much that girls like me developed a poor relationship with food. it’s incredible to me how much of a community you’ve created with this channel and i’m definitely proud to be a subscriber.
I was pleasantly surprised when I recognized the first dish. Where I live in the US, we have many people who've migrated here from Mexico, Guatemala, and El Salvador. I've seen this drink served at restaurants before, and there's a food truck close to my house that just opened up, that serves it, among other drinks and snacks!
Ohh, I hope you have a second part with Brazilian corn-based deserts like corn cake, pamonha and curau! :)
YESSSS! I was going to write exaclty that!
You all are amazing
Curauuuuuu
fui comentar basicamente a mesma coisa e vi que tinha escrito curau com L, teu comentário me salvou do mico hahahaha
and canjica! corn cakes with cheese! anything from festa junina nomnomnom
my family is from Paraguay and there are so many Paraguayan corn dishes including (but not limited to) chipa, chipaguazu, vori vori, sopa paraguaya and so much more! long live the corn 😎🌽
sopa paraguaya is sooo good. my family makes in Brazil and the combo of corn and cheese is a match made in heaven. so good!
I love all of it! Paraguay has many amazing dishes! My great grandma was from Paraguay, so my grandma always made sopa paraguaya, chipa, chipaguazu, so’o ku’i (is that how you write it? 😬), sopa vori vori, locro… I wish more people new about Paraguayan cuisine!
@@nicoleranieri8033 i agree that corn and cheese make an amazing duo!
@@IzabelCampana woah your grandmother sounds like a rockstar! all those dishes are delicious (but somewhat time consuming to make)
I'm from Brazil and Paraguayan food is soooo good.
Im so happy Nigeria keep making the list, one of these days I will try participating myself 🇳🇬.
Thank you Beryl for the great content as usual ❣️
@Azalor Please do! I have loved the Nigerian dishes that I've tried from this channel and from a neighbor I had when I lived in Los Angeles. Also, and the bigger reason, dear Azalor, cram experiences into your life! Go for it! Imagine 50 years from now looking at the video where you were in Beryl's video. Life goes by quickly. Embrace the chances to have many and varied experiences so you have a rich life onto which to look back on. 💞🤗
@@lisahinton9682 I will, thank you ❣️
Yeah but she didn't use palm oil in the Adalu
@@majibey yeah she didn't
I love Jasuke. Its my favorit corn snack! But I like it with some cheddar cheese, condensed milk, margarine/butter, and some chili sauce on top! Its sweet, spicy and savory 🤗
In Colombia we have the savory version of the yasuke, we use sweet corn (there are savory corn types) with cheese that melts when warm, butter, salt and pepper. We call it mazorcada, and it can have a lot of versions in the country
Please do watermelon! You hardly ever see it in an actual dish, always served sliced on the side but I've definitely seen watermelon salad, I'm curious what the rest of the world does with it. (Shout out to Japanese square watermelons)
Hi Beryl, I'm glad you represented a Nigerian dish but adalu is cooked with palm oil and a blend of tomatoes and scotch bonnet peppers. I love the representation videos and I hope you keep it up.
I was just about to comment that the adalu did not look right, also where is d crayfish
Exactly what I had in mind
Yes, the unrefined palm oil is missing (this bright orange stuff). I think it is essential for the original taste. Anyway - I am always happy to see any recipe from the great variety of African cuisine, which is still underrated in Europe.
The corn atole 🇲🇽 it’s delicious and we have another version of it called “Chile-atole”🌶🌽 where we use some green chile to give it a soft kick and we usually put a piece of corn on the cob too to dunk in the drink, this is my favorite version!! Hope you have the chance to try it too
I recently tried chile atole and it was really good. My mom told me that both of her parents are from Puebla and they both consumed the corn atole but with different ingredients. While my grandpa ate his sweet, my grandma ate it salty and with chile serrano.
@@Jana-rs6mr I tried it for the first time in Oaxaca and the woman who made it had the green Chile blend on the side and you could decide if you wanted spicy or not, it’s one of my favorite atole flavors
Oh and should not be confused with the Veracruz version that it’s more like a corn mole, not a drink anymore but a stew
The Nigerian dish reminds me so much of succotash! Fairly common in the southern U.S. succotash has mainly corn and Lima beans, and often some red pepper and onion. I think the historical lineage seems fairly obvious when considering this Nigerian dish - amazing!
It’s interesting especially considering both Lima beans and corn are American crops. Succotash being a Native American dish it would be cool to see just how the Nigerian dish originated.
Had not thought about the corn being native to the Americas but…duh! So interesting. I don’t know if succotash has iterations elsewhere in the u.s. but I def. Think of it as a southern, especially south-eastern dish (Virginia, Carolinas…)
Tons of southern food has it’s roots in west Africa. The documentary called High on the Hog is super interesting if you want to know more
Came here to see if anyone had made the connection between Adalu and succotash or the Black Bean/corn/red pepper salsa that is popular in the southwestern US.
One of my favorite parts of Beryls channel is seeing my favorite foods being enjoyed in a similar preparation halfway across the world...it makes this place feel a lot smaller.
To be fair, the dish was supposed to have palm oil in it, so it would have more of a porridge consistency, but as it is, it does look like succotash and seems very tasty too.
I just wanted to say that the person from the Nigeria segment has such a lovely voice and accent. I could listen to them read a terms and agreement legal document and it would sound so wonderfully soothing. 😊
In Mexico we also have Pan de Elote, it's a sweet sponge cake made with condensed milk and fresh corn and it's really YUMMY.
You really sold me on that corn pudding! I can't think if a series of events more indicative of a yummy dessert than taking a bite, finding it too hot, discovering it's so delicious that you immediately forget how hot it is and going for another bite.
It is so funny to me when you talk about corn in deserts as something new to you. Because in Brazil we have millions of sweet recipes using corn hahahaha I guess we need a part 2 😆
If you really liked corn desserts, you should come to Brazil, specially in the Northeast region, during June! We have everything corn (sweet and savory!) because of the June festivities! It’s very traditional!
I love Atole de Elote! I’m Salvadorian our version is a bit thicker/creamy (it could just be the way my family makes it) and we dunk corn on the cob in our Atole. So good! 🌽☺️
So glad you're finally dabbling in some cambodian dishes!
What I know when making Jasuke...cut the corn, then boiled or steamed, the hot corn is put in a cup and then added with butter, then add cheese, sweetened condensed milk, and if you want add chocolate sprinkles...
Corn is such an underrated sweet food flavour. It's called SWEET CORN for a reason lol. I love the corn ice cream I can get at the Korean grocery store in my hometown, it's such a nice sweetness but not too decadent. I think more people (esp americans) would like the flavour than they expect
Oooh corn ice-cream sounds yummy!
@@Rose-jz6sx it is! The ice cream is inside a cone shaped like a corn cob 👀
you should do a tapioca pearls episode!! I've got an amazing dessert recipe from Brazil :)
Beryl that’s why I love your videos so much…so true about India 🇮🇳..that dishes vary in every few kilometres…you observed so nicely
I just love these artists! I always enjoy the artists that you shine a light on, Beryl, but as is normal, some I've been more taken with. Green is my favourite colour, and that cat looks like my cat Chewie, although she's bronze in colour, not green, lol. I'm also a Swamp Family member, so I have an affinity for alligators and crocodiles. Another fun and informative episode Beryl, thank-you for all the hard work that you do. I mean the shopping, prepping, cooking, and cleanup alone is a huge task, and then there's the thousand other things that you have to do to put a really enjoyable video together, so I again say thanks, you and what you do are appreciated. 💛 from 🇨🇦
One of the very popular corn dishes here in New Mexico is posole, which is hominy style corn stewed with pork, red chile, and garlic. It’s very popular at Christmas, but can be eaten any time. We love to make it in a Crock pot, but it’s easily made on the stove. A big bowl of this stew with a bit of cheese sprinkled over the top, and a flour tortilla on the side is very delicious. 🌽🌶🍖
Wouldn’t you just consider it a Mexican dish?
@@honestreflections5541 There is Mexican posole, and there is New Mexican posole. New Mexican cuisine is an animal of a different stripe. NM dishes are influenced by Native American (Puebloan and Navajo), Anglo, old world Spanish, and Mexican. Restaurants here are labeled with which style of food they serve, but there is definitely an overlap of enchiladas, tamales, and such. New Mexican enchiladas tend to be stacked, not rolled, with a sunny side up egg on top.
@@taraoakes6674 true I miss sopapillas
@@jr3753 Nothing like that soft pillow of fried dough and honey to take care of that chile burn. 🌶
@@taraoakes6674 for real my family from Mexico was blown away by New Mexican food. It truly is special and had blast telling people back in Mexico about New Mexican food.
I'm from Mexico and there are a LOT of flavors for atole, but my personal favorite is pineapple atole😍 but atole is delicious
Corn porridge!! Such a good dish, especially when u go to wat (temple) and ur craving some sweet dessert :D another corn cambodian dish u should try is grilled corn with coconut cream! We usually add a little bit of fish sauce and sugar,, its the perfect savory and sweet combo during a cambodian summer barbeque :>>>> btw can we have some appreciation for beryl covering these hidden gems that most of the world is missing out on, we love to see it :DD!
What I love about Beryl’s videos is being introduced to a whole array of ingredient combinations one would never think of on thrir own❣️ For example: Condensed Milk & Cheese...😇😅
So interesting that you talk about how the food diversity in some places. I grew up in the north of Australia. I now live in the south/central part of the country and my husband grew up here. There are things I grew up eating that he'd never heard about when I first told him about them. Granted, Australia is HUGE and I moved 2000kms, but sometimes it makes me feel like I grew up in a different country.
When I saw there was a corn episode I was hoping to see Bhutta ka kees there!! I literally exclaimed in excitement. It's one of the most popular dishes on the streets of Indore :D Thanks for featuring it
Beryl I just love all your vintage dishes! All I have in my house are vintage dishes, love them!
Beryl is the only youtuber who can make a sponsor break interesting!
In Brazil we have the June festivities and looots of food are corn based. I think you'll find a lot of recipes :)
For the Nigerian 🇳🇬 dish, Adalu. It’s cooked with palm oil, the pepper and onions are usually blended, and crayfish/smoked fish takes it to the next level. The represention you have is not how we make Adalu in Nigeria.
Much love from Nigeria!💕🇳🇬
Yes Beryl, it isn't 😪
@@favourokoroafor7776 she can only go with the instruction she gets
new mic? sounds higher quality - always serving the best content and dishes to us thanks Beryl
I can't wait to try that Cambodian dessert! I was actually just wondering today how I'd make a vegan custard and this is pretty much what I was looking for :) I've also never cooked w/ tapioca pearls so I'm excited to try that too
Many thanks to Evania for explaining the difference between elote and maíz!
I'm always less excited about sweet dishes in general, but I am really excited to try bhutte ka kees and adalu someday.
Hi Beryl,
I'm so glad to find your channel, as I have been watching you from the Great Big Story and was saddened when it came to an end.
So glad to see your vids. Sending you best wishes for all your endeavours!
Cheers,
Thia
Thank you!!
Excellent video as always!
While watching the intro, looking at the pictures of the dishes, my mind immediately mapped the Adalu to India, but I was pleasantly surprised when I came to know it is from Nigeria. How the brain immediately makes these connections! 😄
The first to try on my list would be the Jasuke though! 😋
I have lived in mp my whole life....I have lived in its capital city bhopal which is 3 hr drive away from indore and I still haven't heard of it....till I went to indore for my higher education....it's delicious 😋
I love making race with corn but in Turkey there’s a lot of pastry made with corn flour. Corn flour is also a common ingredient in creamy desserts here.
Tapioca pearls!!! My favourite! I loved the dessert I think you should make an exclusive episode on tapioca pearls. That would be crazy!!!! 🤩🤩
Yes! Love tapioca
I never boil corn on the cob anymore. I use the microwave. Turns out fantastic. Steams in the husk and doesn’t get watered down and you cut the big end and squeeze and the the silks slide right off. 3.5 min for 1 ear, 6 min for 2
My parents do the same thing, microwave corn, as well as eggplant, potatoes, and sweet potatoes.
Just a fusion idea inspired by the Indonesian and Cambodian dishes "Cook the corn. In a pan add butter, corn, tapioca pearls, coconut milk, boil for a min or two, add both milks and boil for 2-3 min, add sugar if required". Garnish with sprinkles or chopped Almonds. I am preparing this recipe on this weekend.
I am from Madhya Pradesh.. Malwa region and Bhutte ka Kees is one of my fav dishes… just love it.. when it’s corn season.. my demand for bhutte ka Kees starts at home.. my mom has to make it in every 2-3 days for me…I like to add lemon juice and coriander as well to my bhutte ka Kees… nd trust me when I saw all the dishes in intro.. I instantly recognised the bhutte ka Kees…
Another fact we also have plain bhutte ki Sabji as well other than corn paalak(corn and spinach)
❤️🇮🇳
Yay for another cambodian dish! Represent!!! I love corn porridge 😋
Our version of the Nigerian dish here in Kenya is called Githeri. We also add potatoes, carrots and some dania
Chile has some nice dishes with corn. Pastel de choclo is my favorite. They have humitas, which is a chilian version of tamales and porotos con mazamorra. Should look into it. Also Brazil has many others, Pamonhas, vatapá, cural de milho,.I am Brazilian and chilian. Don't forget colombia and Venezuela with the arepas and cachapas, so yummy.
I’m def gonna make the tapioca corn pudding. I LOVE tapioca pudding and corn and coconut…. Genius recipe
I am so glad that you tried bhutte ki khees, its a really great dish yet so underrated even most indians haven't even heard about it
Your videos are amazing. I know it means *my first name* coming from a random internet stranger but keep doing these. You've got a great personality and even though I'ma former restaurant guy that has worked in many places with varied cuisines, you and your fans still always introduce something new to me. One of these days I'll get the balls to record one of my favorite dishes for you (I'm stupid camera shy so it's tough). Much love from Florida.
You know you love a channel when you still enjoy watching a video about a food you CAN’T actually eat!🤷♀️🥰
Morning everybody from Rhode Island USA!!
I hit the like button before the video even started because how could this not be good? I am so excited that I have corn in my fridge right now!
This really has to be my favorite channel🥰
I was really surprised by how many sweet dishes there were! Fascinating vid as always
Here in the Philippines
Mai's con yelo🧡 sweet corn with crushed ice, sugar, and milk. Popular every summer.
And cheese corn🧡 hot corn with butter or margarine with cheese powder popular any season. I really love your videos, it gives me idea of how other countries do their recipe for a specific food. I learned a lot. 🧡🧡🧡💕
Mais con yelo.. That is the one I am keep on pondering the famous one..
Also the other ones.. Binaki, suam na mais and binatog
@@yachishairclips2250 yes!yes!yes! I forgot about that BINATOG!!! BERYL SHOULD SEE THIS!! BINATOG IS PART OF MY CHILDHOOD LIKE TAHO!😍 the moment we hear their bells we have to run outside fast because most of them used bicycles 🤣
Don't forget Ginataang Mais too which is a very delicious meryenda
i always love maja blanca with lots of sweetcorn on it ❤️
@@zflick favourite!!! ginataang mais
I once tried a sweet corn pudding at a Vietnamese restaurant. I don't remember what it was called, but it was delicious and seemed somewhat similar to the Cambodian dish here.
CHÈ BẮP
yep alot of thai/vietnamese/cambodia dishes are similar, they all have intertwined history
If you do a corn video part 2 I'd love to tell you about my grandma's corn bread recipe (it's so good and is almost always 1/3 of the way gone before we even get to the bbq or dinner). Probably an American recipe but maybe a german-american recipe?
Beryl, you definitely succeeded in your mission of bringing favorite foods of people from all over the world to the rest of the world, so thank you. And thank you also to Dami for introducing me to a delicious dish I’d never heard of - adalu. I don’t think I’ve had any Nigerian specific, let alone Yoruba specific foods in my life. And I was missing out of some really, really tasty stuff!
I followed the linked recipe for adalu, and I’m embarrassed to say that I ate least a heaping serving straight out of the pan because it smelled and tasted so good. I set it on the dinner table (with another serving for myself of course) and my children fell upon it like a pack of wolves. It was gone in a flash! My husband stubbornly refused to try it because he hates all legumes with a passion, which in the end was good because hey, more for us.
Ohh I love watching your content beryl . I especially love seeing some ingredients getting repeated in respective countries dishes. Like, I never thought people used condensed milk/cream, avacado, whipped cream, different cheeses etc regularly.. I mean I knew they are used but after watching a while I have started to pause video to guess ingredients used just by country. Its fun and let's you see a pattern about food styles and preferences of region with its geopolitics.
Speaking of condensed milk and avocados, my Vietnamese friend was saying to me before how funny it is to her that as an Irish person I think of avocado as savoury cuz in Vietnam it's always combined with condensed milk either as a milkshake or other dessert. Apparently you just blend the two ingredients with ice? I haven't tried it yet but it sounds great
I love so many of these different food dishes, from all your videos! A friend introduced me to corn dip several years ago. Mix canned corn with salsa and cream cheese in a pot and heat until the cream cheese is melted. Eat this with tortilla chips. It’s so addictive!! 🤤
I can listen to the lady's voice at 11:30 all day! Such a soothing voice for ASMR
OMG. I went to college with James. I knew he was doing printmaking in Texas but had lost touch. Thanks for your channel, in general, and for updating me on an old friend, specifically :)
The atole de elote reminded me of Panamanian chicheme 😋 It's a corn drink but not made with fresh corn, rather with dried and broken corn kernels. But it's basically the same flavor profile (corn, sugar, spices). Here's a recipe I found that is in English and looks quite easy to make (I haven't tried this recipe yet and I've never made chicheme by myself but now I kinda want to.)
That's interesting, I've never thought of atole as a breakfast drink. In El Paso, we have it more as a treat, especially like in the fall and winter where you find it a lot on food trucks and carts that sell elote en vaso. It's super easy to make since you can buy it in little packs kool aid style. You just boil a pack with a bunch of milk and sugar and there you go. The strawberry one's super good. Champurrado's another type of atole that's super good, too.
15:30 I grew up eating Sabudana in a dish halfway between porridge and kheer. You really should.
For part two may I suggest mais con yelo which is a crushed ice dessert with corn, cornflakes, stewed Saba banana and condensed milk. cheese optional of course a standard in the Philippines. I think you would love it Beryl
In Maharashtra India, we eat Corn bhajji (corn fritter ) they are corn kernels coated with spices , chicken pea flour , made into tiny balls (like a meatball) and deep fried .
It goes perfectly well masala chai. This is specifically eaten during the rains with chai 🌧 🌽♥️ ☕️
I just bought some fresh corn yesterday. Now I'll have to go back and get more plus these other ingredients. Thanks for sharing. I'll freeze some next month to make these during winter cold.
Thats the power if atol!!!! It makes you feel home and loved one sip at a time!!!
Hi beryl , I really love your videos about different dishes in different cultures it's so fun and informative at the same time . If possible can you share some of your personal recipes like your comfort foods, your lazy day meals or what you usually cook when you want to treat yourself....just your food preference as per your mood.
I would love to watch 5 different dishes in my household.
Have fun beryl .
I have everything to make the last dish! Excited to try it out today!
Loving the corn earrings!! This was a GREAT episode as corn is a universal ingredient.
I watched this video this morning and I decided to make Bhutte Ka Kees for lunch today. My family is originally from Uttar Pradesh. I used canned corn since that is what I had. The only ingredients I didn't have were curry leaves and coriander. But it turned out great! I almost ate the entire pan myself! I will definitely be making it again!
Part 2 needs to have Brazil in it, I don't even know how to choose only one recipe. Curau (called canjica in some places), bolo de fubá, bolo de milho, pamonha, canjica (called mungunzá in some places), creme de milho, corn juice. We love corn, we eat corn at the beach, we have a traditional party where a lot of the foods are corn based (including some that I've mentioned) corn in hotdogs, ice cream corn, salpicão recipes, etc.
p.s. most of these are desserts
Corn is one of those ingredients I feel like I've only eaten in a few forms, but corn is so good it's always great to learn new ways to use it! I love using corn to make a corn potage that really celebrates the flavor. It's a simple dish but so tasty! If only the sieveing process was a little easier 😅 I've also really been wanting to try making korean corn cheese after seeing some recipe videos for it recently. Probably the most interesting way I've ever had corn was in the form of a corn tea from Bokksu. Really interesting to see how many people use corn more in a sweet or dessert like dish!
It’s not a dish to make but there’s a corn ice cream that’s Korean in origin and it’s very tasty! It’s a corn and chocolate combo encased in a corn shaped wafer! I highly recommend!
Yeah Jasuke is a popular street food here in Indonesia. Usually served with shredded cheddar cheese as a topping. Don't put too much condensed milk because it is very sweet. Anyway I love your youtube channel, thank you Beryl.
You guys have the sweetest corn I've ever tried and don't play much with them on the sweeter side haha that's funny. In Brazil we have sooo many sweet dishes made with corn! We have posicle, icecream, porridge, kinda pudins, cakes, even corn juice... ughhh so tasty!
Hey Beryl! I love all the different themes. You inspire cooking different dishes, I’ve tried at least two new dishes from your videos. I love how you showcase so many different places around the world. Definite going to try the Nigerian dish. 😋 keep doing your thing!
Thanks so much 😊
@@BerylShereshewsky yeah you have been doing a great job in introducing food from around the world. Just wanting to comment on the thumbnails. Some of the thumbnails for your videos are inaccurate especially with the flag of the countries. And not all of the flags have been shown on certain videos’ thumbnails. I am hoping you can rectify that in the future.
Hey Beryl! The next time you make corn, or beans, for that matter, try using a pressure cooker. I think that the corn will be done in 3 whistles and, well, at home, we alwayyysss add salt to the water, so when you remove the corn, it's slightly salty. (If you are simply going to eat the corn on the cob, The cob soaked in salt water will be salty and I remember sucking on it in between bites:P). If you are going to make beans in water, and you add salt to the water, the beans will take forever to cook! ( opposite for veggies like onions) (Just in case you didn't know)
I am from Cambodia. Here we can use many kind of dishes from corn. For Bor bor pot (Corn porridge) you should slide corn a bit more thinner (you can use skin fruit pealing knife to slide them) and cook it in a bit watery. Will more yummy taste. Plesse Enjoy. Thank you that you love Khmer food. ❤️
In the Philippines it’s either Mais con yelo (corn kernels, shaved ice, condensed milk or evaporated milk and sugar); or corn cheese (boiled sweet corn kernels, a dollop or more of butter, and cheese powder!
it's cool to see the shared use of corn as a dessert in south east asian countries! the philippines has a very similar dish called ginataang mais, one of my favs 🇵🇭
So many other great corn dishes! I think this needs a part two!