Beryl, thank you so much for sharing my paintings! It felt surreal to see them there behind you, and I am so glad my big pickle delighted you (I had hoped it would!) Love your show and your zesty approach to life!
I saw the thumbnail, where Alex's face was shown, and I was wondering is that Alex or his doppelganger? lol.. I love Beryl's videos, but I had to watch this as soon as I saw the thumbnail because of Alex! :D
Ahh this is so cool! Thank u for having me Beryl, glad you enjoyed the BLT! And omg so much great food inspo in this video, i need to try those ricepaper tteokbokki asap
beryl, it is pretty common even with the traditionally made steamed rice rolls (banh cuon) to fall apart when dipping in sauce. many people actually just eat it in bowls and spoon the fish sauce over it. the way my family eats is to put banh cuon in the bottom of the bowl, spoon fish sauce over it, and then add accouterments like fried shallots, mint & herbs, shredded green lettuce, pickled carrot & daikon, and ground peanuts or roast sesame seeds. we eat it with chopsticks and chinese-style soup spoons, which allows you to pile up a big bite of everything. i'd highly recommend retrying the steam rice rolls like that, if you wanna try it again!
Can you do a canned tuna episode?? I’d be so curious to see how people use it other than tuna salad and tuna casseroles. It’s a great ingredient and I think it’s universal (at least, canned fish in general is) so I’d love a video on that!
I eat tuna niçoise salad, is this what you mean by "tuna salad"? I know in America, salads can be pretty mayonnaise heavy (and lettuce light!). Also, I have no idea what a "tuna casserole" would involve, is it like a pasta bake? In my family we often eat tuna with spaghetti, either with a tomato-based puttanesca sauce, or sometimes with just garlic, lemon and olive oil.
On the toast episode, she made toast with tomato paste base, with tuna, kalamata olives, melted cheese & basil. It's sooooo good! Also, we make tuna, avocado & crackers in my house for a snack
Re: the rice paper getting too thick and chewy where you fold it all over. Don't fold it all over the same way. Fold half of it to the top, and half to the bottom. Then you have half of the thickness in each place. It's not gonna look as pretty (don't have that translucent see-through top), but it's gonna be easier to eat. (This works with wraps/burritos/anything in a tortilla, too.) :)
The way to not have things stick in your steamer is to place a cabbage leaf under what you’re steaming. Lift the leaf and all when your salmon packet is done. That way all of it is edible. Otherwise set your packet on a plate/dish and it will be ready to eat but said crockery will be hot.
soy sauce and some form of smokeyness really helps! i lovr added sesame oil to mine too. im interested in trying bbq sauce though cause ive only done soy sauce, liquid smoke, maple syrup or coconut sugar, paprika, nooch, and sesame oil for fattiness
Wow when I saw “France” I thought to myself that it’d be fun to see Alex, but he’s probably too busy and big of a star to participate here And here he is, and I am so happy to see both of you in the same video And great video as always
I kinda love when beryl does a super plain starch (e.g. toast, rice paper, etc.) because the variations are pretty different and interesting. Also, usually plain starches are usually pretty accessible.
@@nmg6248 It really is.. A Chef from Italia thought me. You don't cook the mushrooms, you just soak them in milk overnight, wash and slice them and then marinate in Balsamico and Oliveoil.
I’m amazed by how many different uses rice paper has. In Brazil, specially in the 90’s it was very common to print photos in rice paper to decorate cakes, and that was the only use I knew.
One thing that I love to do with leftover rice paper is to simply deep fry it! If you manage to submerge it nicely into the oil, it puffs up a lot and leaves you with plenty of surface to put on whatever seasoning you might be craving (toasted sesame seeds, everything bagel, nori flakes, powdered onion... options are endless)
the rice paper tteokbokki is an amazing gluten free workaround! the frozen stuff at the asian grocers near me all contain wheat flour and i've been missing it dearly!
Hi! I don't know how much time you have for cooking or if you do much scratch cooking, but Maangchi has a recipe for homemade rice cakes (garaebbeok) used in tteobeokki no wheat flour at all.
oh this is GREAT. I just bought a WHOLE stack of rice paper after seeing the Vietnamese Pizza episode (turned out great btw, been making quite a few) but I still have a lot left! Can't wait to try some of these out!!!!
This is the episode I didn't know I needed Beryl! I've been on a pork floss HYPE since first making Bánh tráng nướng from Lin's recipe last month. But, like you, I have so many leftover rice paper sheets. These recipes all look so delicious, but I'm most excited to make some cheesy Tteokbokki. Thank you so much for creating this channel. It has been and continues to be such a place of inspiration and joy.
Looking at the title of the video make me thinking. Here a video suggestion for you, Beryl. *Rice episode.* There are tons of rice recipes around the world. There is Paella from Spain, Risotto from Italy also Plov from Russia. And Asia, they're bunch of them. Just for example Nasi Kuning, Nasi Lemak and Biryani. I suggest you to not including Fried Rice because you can make it into their own episode. And Omurice (Omelette Rice) from Japan classified as Fried Rice.
This is a good idea. Jollof rice from West Africa, Kabsa from Saudi Arabia, Biryani from India and Paella from Spain are all incredibly famous/important dishes just off the top of my head.
I'm so excited to try all of these!!! My spouse can't eat gluten and rice paper costs about one or two cents per sheet in my area, so I buy it and use it all the time. We love making "sandwich" rice rolls with standard American sandwich types of ingredients, burritos, etc.... But these all look fabulous and very doable!
For everyone looking to make a very quick snack, you can deep fry rice paper, it turns into chips/ crisps, and it's somehow similar to prawn crackers, but thinner. I recommend sweet chilli sauce as a dip, you can also season it with furikake seasoning or anything you like: garlic seasoning mix, paprika, etc. It's very crispy and light
My favorite rice paper recipe is paneer nuggets. You take a block of paneer, cut it into 1 inch cubes, and dry marinate it in garam marsala, or curry powder (and I like to add some tulsi tincture in as well, just a few droppers full) and let it sit in the fridge at least over night. Once you're ready to cook it, get your rice paper, cut it into strips, rehydrate, and then wrap your paneer. Give your nuggies a little poke to make sure you don't have any explosions, and then fry them about 5-6 minutes in 350F oil (you WILL have to kinda work at nudging them away from each other so they don't merge too much). Then you let drain on a paper towel-lined sheet pan, and they're good to go with your dipping sauce of choice!
Seonkyoung is my favorite and I make her recipes all the time. They're always the absolute best and never ever ever need any tweaking to make them amazing. So happy you had her in one of your videos.
Love the overalls! Since you love dried mushrooms, I foraged a 20 lb hen of the woods (maitake) in early October. Got a lot of dried mushroom. I can mail you some if you would like.
Oh my god! I have been dying to make and eat tteokbokki but never found the rice cakes. And I have soooo much left over rice paper. This is insane! Seriously? Thank You! 🙏 And Alex in the video too????????? Mind = Blown
STEAMED RICE ROLLS ARE MY FAVORITE!!! I literally used to eat them ALL the time for breakfast because my mom would make it. Now every time I visit home, I make sure to bring back like three containers!!!
This video makes me so happy!! 4 of my favorite food content creators (Beryl, Lisa, Seonkyoung, and Alex) in one video!! This honestly made me inspired again on why I took a food related program for college! You guys inspire me! ❤️❤️❤️❤️
I’ve also recently discovered that you can use rice paper for banh cuon. My mom always makes banh cuon the authentic way but the rice paper is such a clever hack I didn’t know about.
This was really cool, Beryl! Can I tell you how much I enjoy seeing your face light up?! I love the sheer love of life and food you bring to us! (And burning your mouth in that fabulous self-deprecating way is so funny. I seriously laugh out loud every time!)
I started watching this while getting ready for the day and ended watching it eating a rice paper pizza. I’m going to have to work my way through all these recipes!
Oh I love how we're having more Vietnamese representatives on this channel, feeling so proud here haha. Glad you like the rice paper pizza, since the outbreak of Delta variant, I haven't got the chance to enjoy this treat anymore, seeing you making it kinda made me salivate a lil bit XD. Great contents as always Beryl.
This was such a fun episode! My boyfriend is Albanian and his mum’s byrek is my most favourite food ever - would never have thought of making something similar with rice paper!!!
I just made the rice paper pizza (but made it vege - so with smoked tofu and nooch and smoked paprika + leek ad egg - was amazing! So quick and so delicious. It's a keeper!
I would definitely like to try the Vietnamese pizza and the vegan bacon. If I find rice paper somewhere, I may decide to try some of the other recipes. When Beryl eats them, they all look so amazingly delicious!
I'm definitely pro fish sauce. I have seven different brands in my pantry. Maybe a little obsessive? Edit: Hi, Lisa! Love you! Hi, Alex! Je t'aime! Aloha, Seonkyung. You're awesome!
Actually I use two different brand of fish sauce because sometime you want a strong fish flavor (in sauce for example) and sometime you want more saltiness (where too much fish flavor can be overpowering). For the full fish flavor, I use Tiparos brand from Thailand. For the salty one I use Ca Com or Squid brand.
Most amazing beautiful and humble moment "its like all the STARS are coming out on MY rice paper episode. " Yes, because you my dear are also a STAR! #inspired
Vietnamese pizza is absolutely the best. I've never had it with laughing cow cheese on it but that sounds bomb! I usually do green onions, egg, garlic chili sauce, sweet chili sauce, shredded cheese, crispy onions, and kewpie mayo and it's so good
I definitely have to try the tteokbokki, I love that dish so much and hearing of a cheat version without having to find rice cakes is great! I tried the pizza the first time you showed it and it has become a staple, it's so nice :)
So many yummy ideas to use rice paper! I'm absolutly trying some of them 😋❤️️ The Burekas is much tastier baked in the oven till it's crispy and you can also do a mushrooms and onion filling (with a little bit of soy sauce and black pepper). I fold the "flaps" to both sides of the burekas, so one flap I will put on the bottom and the other on top and that way it's not too dense on the bottom.
Another great video, Beryl, thank you. I follow Mina Rome too! She has great ideas for the average cook like me. Also, I love that she spills stuff when she's cooking (again, like me. And also like Nigella, now that I think about it) and doesn't edit it out. Hope to see some Beryl x Mina collabs in the future!
I found this video looking for rice paper recipes, and a few of them looked SO good, but I was more impressed that I am 35, I've worked in customer service most my life, and I have never seen this face before. She is SO pretty and unique.
If you think that's cool, you should check out Sauce Stache's channel. He does a bunch of crazy vegan food and has several versions of rice paper bacon. His recipes range from mad scientist to really accessible
I just found your channel, I love your energy and enjoy the fact that you highlight artists that may never, otherwise, be known by most people. Great channel keep being you.👍🥂
Ok, so many things! First of all, Seounkyong and Lisa are 2 of my favorite TH-cam foodies, so this is definitely going in my Top 5 favorite Beryl videos! 2nd, I tried the Israeli one(Breakas?) except I used a combination of Marscarpone cheese and a Swedish Herbed Cream Cheese that I was introduced to and I baked them on a wire rack that was set over a cookie sheet. They came out FANTASTIC! By baking them on a raised rack, it allows the hot air to get the undersides cooked just as well as the tops! Once again Beryl, absolutely wonderful video! Much Love from Oklahoma!
hi, thanks for loving our Vietnamese street food - banh trang nuong. Actually, when you eat it in Vietnam, we could add "mắm tôm" instead of hot chilli oil and we eat banh trang nuong with hot chilli sauce or mayonnaise. Thank you to recommend this food to all foreign friends.
I love fish sauce. (The one with the three crabs on the label is the best brand.) And for those of you who've not had it before, you don't eat it straight - you use it in soups, stews, sauces, etc. And a tiny bit, like a teaspoonful, is enough for an entire pot of soup. Try it! It adds a wonderful umami richness, and doesn't taste "fishy" once it's pay of a recipe.
I got a bottle of fish sauce in my fridge, tried to use it once, didn’t like it much. Maybe a fish sauce video would help? I‘d love to use it. Also wowwww those guests in today’s video? 😍
There are several different brands of fish sauce and believe me when I tell you that not all fish sauces are created equal. The best and most popular brands are Squid brand & 3 Crabs brand. These are found in Asian grocery stores/markets. I have never been able to find them in regular supermarkets here in Iowa in the U.S. They do however sell a generic brand of fish sauce and it is well...borderline disgusting lol. I can't even force myself to like it and these kinds are foul and offensive to my Asian friends. I recommend buying fish sauce only from Asian stores. Hope this helps!😊. I ❤ fish sauce! I always have more than 1 brand of it in my pantry.
Ha! As someone who's done this with rice paper for decades (including "facon") it tickles me pink to see this. I love lightly spraying the rice paper with a mix of water and liquid smoke (lately Lazy Kettle's Hickory all-natural liquid smoke) before adding toppings - it re-hydrates rice paper and infuses it with smokiness.
Oh! That's who he is! I knew I recognized his voice! Thanks! I can't recognize faces, so voices are easier to remember, but I don't know that voice as Alex, just as "French Guy Cooking".
I tried all of them....Alex was the first video ever I watched on the rice paper theme on his channel.Tha hardest for me is the one from Seonk ( probably like her name 🤪, just can’t catch the pronunciation).Thanks to you, will use more of the rice paper recipes...thank you Beryl, you are beautiful as always.
This episode made me so so happy. It is such a coincidence that I had made rice paper tteokbokki with ramyeon. Not only that, but all the TH-camrs that I watch are over here! Thank you so much for the video!
I just found you last night and I've already binged so much. I love your voice (huge compliment from me, I usually get annoyed with female voices due to my hearing), your personality, and your content. You seem to have the same motto as me in food: "I'll try anything twice." I also love how you convey what you feel when you try a new dish! I would love to be your friend in real life, so I definitely enjoy watching you be ✨ Y O U ✨
liquid smoke, soy sauce and paprika are essential for the rice paper bacon! crumbled smoked tofu in between two strips stuck together gives an even better flavour!
loved this episode! I have tons of rice paper leftover from a pre-covid spring roll party. can't wait to use it! I never knew you could do anything besides soak and wrap.
A couple of days before you posted this I was experiencing an over abundance of rice paper rolls myself, so without a recipe I experimented and made the filling for Korean prawn toast and added scallops without roe, stuck a whole shelled prawn tail in there, wrapped it in rice paper and fried them - 😲 so good! Now seeing these recipes i wanna play a lot more so thank you from the bottom of my taste buds!!
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Beryl, thank you so much for sharing my paintings! It felt surreal to see them there behind you, and I am so glad my big pickle delighted you (I had hoped it would!) Love your show and your zesty approach to life!
She is a ray of sunshine, isn't she?
Beautiful art, btw. I am also strangely obsessed with the pickle. It is just so realistic...
@@PRDreams Beryl is lovely and her content is a day-brightener, for sure!
Thank you, so much! I'm glad it also brings you joy! :)
Thank you jen!!! I posted on Instagram too 💕💕💜
I wish this comment could be pinned!!!
@@BerylShereshewsky
Beryl! Thanks for having me on! It was fun watching everyone else’s creations!
So happy to see you in the video Lisa!! You two are the few of my favorite food content creators!! ❤️❤️❤️
Two of my favorite TH-cam personalities! 😍😍😍
Been following both of you. Love the colab❣
Im here for you lisa
Thank you Lisa 💜 it was so fun making and eating this dish! 🙌🙌🙌 it’s on my top 10 list now
Messing up is just part of the fun 😂😂😂
Alex can talk about any topic and make it sitting-on-edge type of exciting. He can talk about a bag and I'd watch it. Wait. I did do that.
Oh wow, yesterday I saw a video on Facebook of a guy where he makes Kimchee….Now I see “this guy” in Beryl’s video and realized that’s you Alex 😹 ✌️
I saw the thumbnail, where Alex's face was shown, and I was wondering is that Alex or his doppelganger? lol..
I love Beryl's videos, but I had to watch this as soon as I saw the thumbnail because of Alex! :D
Well Alex, almost anything is edible, if you try hard enough 😂😂😂
Beryl didnt spread the butter
Ahh this is so cool! Thank u for having me Beryl, glad you enjoyed the BLT!
And omg so much great food inspo in this video, i need to try those ricepaper tteokbokki asap
Thank you Mina!!!’ 💜💜💜💜💜
Ya after this I just Subscribe to your channel. And as a chef I will be trying this tomorrow thank you Beryl and Mina!
I'm pulling down on our meat allotment starting like this week (and my husband LOVES bacon) so I'm excited to try this! Thanks Beryl and Mina!
Oh my gosh! I got so excited when I saw you in this video! I love your recipes 🙈
When I read Germany in the description I tried to guess who's the German, but then a saw Minas familiar face ❤️
beryl, it is pretty common even with the traditionally made steamed rice rolls (banh cuon) to fall apart when dipping in sauce. many people actually just eat it in bowls and spoon the fish sauce over it. the way my family eats is to put banh cuon in the bottom of the bowl, spoon fish sauce over it, and then add accouterments like fried shallots, mint & herbs, shredded green lettuce, pickled carrot & daikon, and ground peanuts or roast sesame seeds. we eat it with chopsticks and chinese-style soup spoons, which allows you to pile up a big bite of everything. i'd highly recommend retrying the steam rice rolls like that, if you wanna try it again!
Yes ok thank you!!! 💜💜
omg that sounds heavenly!
Thank you, I am going to try to eat it this way!
Can you do a canned tuna episode?? I’d be so curious to see how people use it other than tuna salad and tuna casseroles. It’s a great ingredient and I think it’s universal (at least, canned fish in general is) so I’d love a video on that!
I eat tuna niçoise salad, is this what you mean by "tuna salad"? I know in America, salads can be pretty mayonnaise heavy (and lettuce light!). Also, I have no idea what a "tuna casserole" would involve, is it like a pasta bake? In my family we often eat tuna with spaghetti, either with a tomato-based puttanesca sauce, or sometimes with just garlic, lemon and olive oil.
On the toast episode, she made toast with tomato paste base, with tuna, kalamata olives, melted cheese & basil. It's sooooo good! Also, we make tuna, avocado & crackers in my house for a snack
Here in Sweden we eat it on bread and.. on pizza! 😊
look up maccher chop (from bengali recipes) it’s like mashed fish and potatoes with spices and then coated and fried and so good with tuna!
@@Heylollie343 tuna salad is tuna mixed with mayo, but sometimes other things too! I like adding sweetcorn and chopped spring onions
Re: the rice paper getting too thick and chewy where you fold it all over. Don't fold it all over the same way. Fold half of it to the top, and half to the bottom. Then you have half of the thickness in each place. It's not gonna look as pretty (don't have that translucent see-through top), but it's gonna be easier to eat. (This works with wraps/burritos/anything in a tortilla, too.) :)
Great tip 👍🏻 ty :)
Omg, thank you so much!!!!
great tip!
The way to not have things stick in your steamer is to place a cabbage leaf under what you’re steaming. Lift the leaf and all when your salmon packet is done. That way all of it is edible. Otherwise set your packet on a plate/dish and it will be ready to eat but said crockery will be hot.
If you're trying the vegan bacon again, try adding some soy sauce and smoked salt, this really gives you the real bacon flavor 👌😊
soy sauce and some form of smokeyness really helps! i lovr added sesame oil to mine too.
im interested in trying bbq sauce though cause ive only done soy sauce, liquid smoke, maple syrup or coconut sugar, paprika, nooch, and sesame oil for fattiness
It's never going to get a real bacon flavour. At the end of the day all you're eating is a sad sad imitation.
@@bigfatnuts699 So? It's still good.
Best, hands down. th-cam.com/video/bUABKdpdmt4/w-d-xo.html
I don't think with just the barbecue sauce it would have much flavor, but you can use something called liquid smoke, and it would taste pretty good.
Oh buying the bulk dried shiitakes is definitely the way to go: they're cheaper, they never go bad, instant umami, and you have tons of them.
I am so happy that you featured Seonkyoung. She's really amazing and has had quite the journey. Can't wait to make this recipe!
Love her too!! Good nooders recipes! ;)
Wow when I saw “France” I thought to myself that it’d be fun to see Alex, but he’s probably too busy and big of a star to participate here
And here he is, and I am so happy to see both of you in the same video
And great video as always
so much fun to see ur two fav stars collaborate...
I kinda love when beryl does a super plain starch (e.g. toast, rice paper, etc.) because the variations are pretty different and interesting. Also, usually plain starches are usually pretty accessible.
“The world”? All I see is STARS!!
gr8 vid btw :)
Great to see you here shaq! Drop a video already!
hahaha
for real😭
Beryl, if you wanna steam rice paper wrap, it’s easier to line it w/ a cabbage leaf.
Ok yes wow that’s so smart
@@BerylShereshewsky i learned it from my grandma. She said it’s moist & will keep it from sticking to the steamer😂😂👍👍
@@ima7333 the wisdom of grannies!
holy crap, Mina x Beryl crossover is something I had no idea I needed until today, thank you both for being awesome - this time in the same video!! ❤
YES
You should do a Mushroom Episode!
Insalata Funghi (an italian salad made with dried porcini in Balsamico) is like a holiday for your mouth!
That sounds amazing! 😋
@@nmg6248 It really is..
A Chef from Italia thought me. You don't cook the mushrooms, you just soak them in milk overnight, wash and slice them and then marinate in Balsamico and Oliveoil.
Oooh yes!!!! Fungus!!!
this reminds me of Chinese black fungus/wood ear mushroom salad. you should try it if you like mushroom based salads.
@@2GoatsInATrenchCoat I just had black fungus in soup. Still have some dried - i'll look for a Recipe.
Oh, so happy to see Seonkyoung Longest, she is one of my favorite youtubers :)
Riiight?!?! Love her stuff and her family
I’m amazed by how many different uses rice paper has. In Brazil, specially in the 90’s it was very common to print photos in rice paper to decorate cakes, and that was the only use I knew.
Seonkyoung!!! Omg i have followed her channel for YEARS😍 i sCREAMED when she popped up on my screen ❤️❤️ the QUEEN of asian cookery😎
Queen of Nooders!
Mina Rome!!!
Her channel is amazing!
She makes some interesting flavor combos that I would never think to try but always turn out delicious 😋
One thing that I love to do with leftover rice paper is to simply deep fry it! If you manage to submerge it nicely into the oil, it puffs up a lot and leaves you with plenty of surface to put on whatever seasoning you might be craving (toasted sesame seeds, everything bagel, nori flakes, powdered onion... options are endless)
You can also puff it up in the microwave. It’s a bit fiddly but it works and it’s so convenient !
the rice paper tteokbokki is an amazing gluten free workaround! the frozen stuff at the asian grocers near me all contain wheat flour and i've been missing it dearly!
What do you use for gochujang as all the ones I've found are glutinous?
Hi! I don't know how much time you have for cooking or if you do much scratch cooking, but Maangchi has a recipe for homemade rice cakes (garaebbeok) used in tteobeokki no wheat flour at all.
oh this is GREAT. I just bought a WHOLE stack of rice paper after seeing the Vietnamese Pizza episode (turned out great btw, been making quite a few) but I still have a lot left! Can't wait to try some of these out!!!!
This is the episode I didn't know I needed Beryl! I've been on a pork floss HYPE since first making Bánh tráng nướng from Lin's recipe last month. But, like you, I have so many leftover rice paper sheets. These recipes all look so delicious, but I'm most excited to make some cheesy Tteokbokki. Thank you so much for creating this channel. It has been and continues to be such a place of inspiration and joy.
Looking at the title of the video make me thinking.
Here a video suggestion for you, Beryl. *Rice episode.* There are tons of rice recipes around the world. There is Paella from Spain, Risotto from Italy also Plov from Russia. And Asia, they're bunch of them. Just for example Nasi Kuning, Nasi Lemak and Biryani.
I suggest you to not including Fried Rice because you can make it into their own episode. And Omurice (Omelette Rice) from Japan classified as Fried Rice.
Oh yes she can try Iranian Shirberenj (like milk and rice soup) or Crisp rice or as persians say Tah-dig , or Tahchin with chicken
There are also several Cajun/creole (United States) rice dishes that I’d love for her to make! Jambalaya, red beans and rice, dirty rice, etc
This is a good idea. Jollof rice from West Africa, Kabsa from Saudi Arabia, Biryani from India and Paella from Spain are all incredibly famous/important dishes just off the top of my head.
Bukharian rice as made in Sonya’s Prep
Some amazing recipes. Can't wait to try them. Was so happy to see Lisa and Seonkyoung. Two of my favourite TH-cam cooks 💖
I LOVE MINA ROME! She's the cutest thing ever! Love her! And her recipes are so simple, yet so fun and exciting!
I'm so excited to try all of these!!! My spouse can't eat gluten and rice paper costs about one or two cents per sheet in my area, so I buy it and use it all the time. We love making "sandwich" rice rolls with standard American sandwich types of ingredients, burritos, etc.... But these all look fabulous and very doable!
For everyone looking to make a very quick snack, you can deep fry rice paper, it turns into chips/ crisps, and it's somehow similar to prawn crackers, but thinner. I recommend sweet chilli sauce as a dip, you can also season it with furikake seasoning or anything you like: garlic seasoning mix, paprika, etc. It's very crispy and light
My favorite rice paper recipe is paneer nuggets. You take a block of paneer, cut it into 1 inch cubes, and dry marinate it in garam marsala, or curry powder (and I like to add some tulsi tincture in as well, just a few droppers full) and let it sit in the fridge at least over night. Once you're ready to cook it, get your rice paper, cut it into strips, rehydrate, and then wrap your paneer. Give your nuggies a little poke to make sure you don't have any explosions, and then fry them about 5-6 minutes in 350F oil (you WILL have to kinda work at nudging them away from each other so they don't merge too much). Then you let drain on a paper towel-lined sheet pan, and they're good to go with your dipping sauce of choice!
Seonkyoung is my favorite and I make her recipes all the time. They're always the absolute best and never ever ever need any tweaking to make them amazing. So happy you had her in one of your videos.
Love the overalls! Since you love dried mushrooms, I foraged a 20 lb hen of the woods (maitake) in early October. Got a lot of dried mushroom. I can mail you some if you would like.
Oh my god! I have been dying to make and eat tteokbokki but never found the rice cakes. And I have soooo much left over rice paper. This is insane! Seriously? Thank You! 🙏
And Alex in the video too?????????
Mind = Blown
STEAMED RICE ROLLS ARE MY FAVORITE!!! I literally used to eat them ALL the time for breakfast because my mom would make it. Now every time I visit home, I make sure to bring back like three containers!!!
Learn to make them yourself. Your mom could get hit by a bus tomorrow.
This video makes me so happy!! 4 of my favorite food content creators (Beryl, Lisa, Seonkyoung, and Alex) in one video!! This honestly made me inspired again on why I took a food related program for college! You guys inspire me! ❤️❤️❤️❤️
I’ve also recently discovered that you can use rice paper for banh cuon. My mom always makes banh cuon the authentic way but the rice paper is such a clever hack I didn’t know about.
This was really cool, Beryl! Can I tell you how much I enjoy seeing your face light up?! I love the sheer love of life and food you bring to us! (And burning your mouth in that fabulous self-deprecating way is so funny. I seriously laugh out loud every time!)
Haha ughhh I need to learn
I started watching this while getting ready for the day and ended watching it eating a rice paper pizza. I’m going to have to work my way through all these recipes!
You know the food is good when one of Beryl's eyes twitches haha
Yeah I caught that too 🤪
Oh I love how we're having more Vietnamese representatives on this channel, feeling so proud here haha. Glad you like the rice paper pizza, since the outbreak of Delta variant, I haven't got the chance to enjoy this treat anymore, seeing you making it kinda made me salivate a lil bit XD. Great contents as always Beryl.
This was such a fun episode! My boyfriend is Albanian and his mum’s byrek is my most favourite food ever - would never have thought of making something similar with rice paper!!!
Me fangirling: "Hi Lisa!!!😍"
My husband: "Is that the spice challenge girl?! 😍"
We love you Lisa!!!
I always wonder about just sticking an egg yolk in rice paper and steaming it until you get a glorious custardy dumpling thingy.
I just made the rice paper pizza (but made it vege - so with smoked tofu and nooch and smoked paprika + leek ad egg - was amazing! So quick and so delicious. It's a keeper!
I completely agree with you about buying dried mushrooms from the Asian grocery store. Cheap, shelf stable, tasty!
As soon as I heard rice paper, I thought of Lisa! And here she is!!!
OMG LISA AND ALEX AND MINA MAAAM getting the youtubers in the collabs love it
Wow I did not expect to see Mina here! some of her recipes are in my regular dinner rotation and I am not even vegan
Beryl is such a joy. I love how joyful she is and truly enjoys these cultural dishes.
How about a video on how the world makes traditional preserved meat, like beef jerky or biltong.
I would definitely like to try the Vietnamese pizza and the vegan bacon. If I find rice paper somewhere, I may decide to try some of the other recipes. When Beryl eats them, they all look so amazingly delicious!
I know Walmart carries some but I'm not sure if that's just California where it's heavily Asian populated.
Yeah, she is good at filming her cooking and plating them, so that it looks both cozy and yummy.. and special :D
hey youtube algorithm, can you please promote her channel more
i’m so glad that lisa, queen of spring rolls is on here! i was so excited to see her here
I'm definitely pro fish sauce. I have seven different brands in my pantry. Maybe a little obsessive?
Edit: Hi, Lisa! Love you! Hi, Alex! Je t'aime! Aloha, Seonkyung. You're awesome!
I would add more like they use other ocean fish sauce, not just the anchovy one
Actually I use two different brand of fish sauce because sometime you want a strong fish flavor (in sauce for example) and sometime you want more saltiness (where too much fish flavor can be overpowering). For the full fish flavor, I use Tiparos brand from Thailand. For the salty one I use Ca Com or Squid brand.
@@LeZouave you will love the Three Crabs Brand. We use it exclusively in my house. It also says "Viet Huong" on it. It has the best flavor.
Most amazing beautiful and humble moment "its like all the STARS are coming out on MY rice paper episode. " Yes, because you my dear are also a STAR! #inspired
This is the collab I always wanted!!! It was so great to see Mina on here :)
Vietnamese pizza is absolutely the best. I've never had it with laughing cow cheese on it but that sounds bomb! I usually do green onions, egg, garlic chili sauce, sweet chili sauce, shredded cheese, crispy onions, and kewpie mayo and it's so good
I definitely have to try the tteokbokki, I love that dish so much and hearing of a cheat version without having to find rice cakes is great!
I tried the pizza the first time you showed it and it has become a staple, it's so nice :)
So many yummy ideas to use rice paper! I'm absolutly trying some of them 😋❤️️ The Burekas is much tastier baked in the oven till it's crispy and you can also do a mushrooms and onion filling (with a little bit of soy sauce and black pepper). I fold the "flaps" to both sides of the burekas, so one flap I will put on the bottom and the other on top and that way it's not too dense on the bottom.
Another great video, Beryl, thank you. I follow Mina Rome too! She has great ideas for the average cook like me. Also, I love that she spills stuff when she's cooking (again, like me. And also like Nigella, now that I think about it) and doesn't edit it out. Hope to see some Beryl x Mina collabs in the future!
I knew that every time there a rice paper episode, Lisa is alwaye there
(I followed her because her shorts is everywhere recently and im hooked)
i can feel a bacon-themed episode is coming up
I found this video looking for rice paper recipes, and a few of them looked SO good, but I was more impressed that I am 35, I've worked in customer service most my life, and I have never seen this face before. She is SO pretty and unique.
Not even vegan but that rice paper bacon thing is cool
If you think that's cool, you should check out Sauce Stache's channel. He does a bunch of crazy vegan food and has several versions of rice paper bacon. His recipes range from mad scientist to really accessible
Same! I'm definitely going to try it
Umm….why am I just seeing this??
Mina’s amazing! I’ve watched her videos for years and love everything she does!
OK. Making the burekas this weekend but will make a baked version and pan friend version. Also a sweet version with sautéed apples and cranberries
I feel so much better seeing your silicon mats! I have such a struggle getting mine fully cleaned off.
omg haha yeahhhh I need to try and give everything a good clean probably....probably.....mehhh
I just found your channel, I love your energy and enjoy the fact that you highlight artists that may never, otherwise, be known by most people. Great channel keep being you.👍🥂
Thank you!! And hi!!! 👋👋
Ok, so many things! First of all, Seounkyong and Lisa are 2 of my favorite TH-cam foodies, so this is definitely going in my Top 5 favorite Beryl videos! 2nd, I tried the Israeli one(Breakas?) except I used a combination of Marscarpone cheese and a Swedish Herbed Cream Cheese that I was introduced to and I baked them on a wire rack that was set over a cookie sheet. They came out FANTASTIC! By baking them on a raised rack, it allows the hot air to get the undersides cooked just as well as the tops! Once again Beryl, absolutely wonderful video! Much Love from Oklahoma!
OMG so many lunch recipes😍😍😍😍 I've been in such a rut trying to figure out what to do since I started my new job this past week!!
These would be awesome for lunch. Congrats on the new job!
Congrats on your new job!!!
@@BerylShereshewsky Thank you 💐
@@msjkramey Thanks so much 🥺❤️
I love the rice paper bacon idea. I love anything you can cook to crispiness - and bacon MUST be crispy.
hi, thanks for loving our Vietnamese street food - banh trang nuong. Actually, when you eat it in Vietnam, we could add "mắm tôm" instead of hot chilli oil and we eat banh trang nuong with hot chilli sauce or mayonnaise. Thank you to recommend this food to all foreign friends.
Girl, your pronunciation of "tteokbokki" is ON POINT!!! Can any other Korean speaker agree with me?!?
I love fish sauce. (The one with the three crabs on the label is the best brand.) And for those of you who've not had it before, you don't eat it straight - you use it in soups, stews, sauces, etc. And a tiny bit, like a teaspoonful, is enough for an entire pot of soup.
Try it! It adds a wonderful umami richness, and doesn't taste "fishy" once it's pay of a recipe.
I got a bottle of fish sauce in my fridge, tried to use it once, didn’t like it much. Maybe a fish sauce video would help? I‘d love to use it.
Also wowwww those guests in today’s video? 😍
You could try pork lettuce wraps or may e some thai food.
Fish sauce is usually added as an alternative to salt in my country. Not the healthiest lol but it gives you that umami taste you won't get from salt.
There are several different brands of fish sauce and believe me when I tell you that not all fish sauces are created equal. The best and most popular brands are Squid brand & 3 Crabs brand. These are found in Asian grocery stores/markets. I have never been able to find them in regular supermarkets here in Iowa in the U.S. They do however sell a generic brand of fish sauce and it is well...borderline disgusting lol. I can't even force myself to like it and these kinds are foul and offensive to my Asian friends. I recommend buying fish sauce only from Asian stores. Hope this helps!😊. I ❤ fish sauce! I always have more than 1 brand of it in my pantry.
Use it instead of anchovy in things like pasta puttanesca!
Ha! As someone who's done this with rice paper for decades (including "facon") it tickles me pink to see this. I love lightly spraying the rice paper with a mix of water and liquid smoke (lately Lazy Kettle's Hickory all-natural liquid smoke) before adding toppings - it re-hydrates rice paper and infuses it with smokiness.
Lisa..."Queen of TH-cam shorts"
Yassssss🤩🔥
Yum .. got so much out of these recipes .. and oh, that French guy .. did he make something? I was simply enthralled with his beautiful accent! 🌹
I love Alex (French Guy Cooking)! His Moules Marinières are a staple in our house. Great episode!
Oh! That's who he is! I knew I recognized his voice! Thanks!
I can't recognize faces, so voices are easier to remember, but I don't know that voice as Alex, just as "French Guy Cooking".
I tried all of them....Alex was the first video ever I watched on the rice paper theme on his channel.Tha hardest for me is the one from Seonk ( probably like her name 🤪, just can’t catch the pronunciation).Thanks to you, will use more of the rice paper recipes...thank you Beryl, you are beautiful as always.
Liked and then watched, because, you know … Beryl 🥰
This episode made me so so happy. It is such a coincidence that I had made rice paper tteokbokki with ramyeon. Not only that, but all the TH-camrs that I watch are over here! Thank you so much for the video!
Alex! This was awesome. I have a pack of rice paper and a dream. Well, several dreams. :)
The Vietnamese pizza has changed my life. So grateful for Beryl spotlighting so many people’s recipes!
I may not be vegan (I'm pescatarian), but that vegan bacon is so cool! :D
I just found you last night and I've already binged so much. I love your voice (huge compliment from me, I usually get annoyed with female voices due to my hearing), your personality, and your content. You seem to have the same motto as me in food: "I'll try anything twice." I also love how you convey what you feel when you try a new dish! I would love to be your friend in real life, so I definitely enjoy watching you be ✨ Y O U ✨
I'm so used to thick ttatboki sauce seeing it so watery was weird lol
liquid smoke, soy sauce and paprika are essential for the rice paper bacon! crumbled smoked tofu in between two strips stuck together gives an even better flavour!
The first one was a repeat huhhh! Bánh cuốn needs a specific thing like a steamer to make the actual outside of the role. Love the video always
Wow I never noticed the artist really but that artist is AMAZING!!!!! Love the dice touch.
Thank you so much!
Never in a million years I would expect the banh cuon shop that I've been eating since childhood (11:07) was featured on this channel :O
Aaaahhh! I was so excited to see Seonkyoung on your channel! Thank you Beryl, for your amazing and unifying channel
Then you had Alex as well!!! I didn’t think I could love your channel any more than I already did
I’m sure it tastes a lot more like bacon when you haven’t had actual bacon in a really long time. Lol
loved this episode! I have tons of rice paper leftover from a pre-covid spring roll party. can't wait to use it! I never knew you could do anything besides soak and wrap.
beryl is so kind she's including countries that don't even exist at this point
A couple of days before you posted this I was experiencing an over abundance of rice paper rolls myself, so without a recipe I experimented and made the filling for Korean prawn toast and added scallops without roe, stuck a whole shelled prawn tail in there, wrapped it in rice paper and fried them - 😲 so good! Now seeing these recipes i wanna play a lot more so thank you from the bottom of my taste buds!!
My favourite notification ❤️
People who laugh and get giddy when they are eating something good... those are my peeps!
Love it but I gotta say... FREE PALESTINE ♥️♥️♥️