@@BerylShereshewsky next time when you try to make cocunt milk from the scratch, try to add bit of warm water and blend it using a blender. We live in the moder world you know why try waste your energy 🤣🤣🤣. And usually you can do it 2 or 3 times. The 1st one would be the creamiests and the it get reduced in the next two. Keep these separately and use in different statges to make sure your curry is creamy. The amount of water 😋😋😋 you add also matter. And thank you for using the sri lankan dish. Really enjoyed your reaction. And keep it up. And also we use a big knife to break the coconut. Which helps you to get 2 proper halfs. But I don't think you could find something like that over there. 😂😂😂😂
To this I add capsicum, roasted ground peanut, black pepper powder and garlic oil. I am from northeast India Manipur. I first tasted it in south India and loved it ever since. 🥰
You know what I realized? After being so saturated with gatekept cooking content a la Bon Appetit, etc, this show is so refreshing because it's home cooks teaching you recipes that are close to their culture and hearts, versus magazine editors and chefs who lean towards their more professional or even western perspectives. This feels more human, more natural...you don't need to learn from folks who went to prestigious culinary schools or curated by highbrow magazine editors to learn food.
Bon Appetit isn't even that well versed in the culinary world. There are a few chefs that know some recipes true to their roots, but all the influences from the ones in charge were incredibly racist. Even before they were called out on it, I could see that Adam was racist as f.
Yes, this is real everyday cooking, these are recipes that millions of people make daily and is more authentic compared to BA. Its something anyone can make if they wanted to, no 5-star equipment required and none of that “I learned this in culinary skill school” bs.
I'm American, and I've only had the Sri Lankan version and I liked it. Bitter Gourd is a bit odd, but I love just the way Sri Lankan food tastes. I think they can make anything taste good.
well next time try this recipe little bit changed to the original first you have to cut biiter gourd same as the video and secondly you have to dry it in the evening or morning (not in the afternoon) and you can prepered it now (same as the video ) and add some fried small shrimps. and taste it
btw me and my filipino mom watched this and she said that she's proud of you for eating all of these bitter melon dishes. she said that you're going to be so healthy.
Hello from Singapore. The Yong Tau Fu was done so accurately!!!! Great job Beryl! And though you didn't like the bitter gourd part of it, I'm glad to see you like the other parts! Yong Tau Fu is usually a dish you choose your own ingredients, so feel free to leave that out if you ever visit Malaysia or Singapore one day 😉
@@BerylShereshewsky ❤️ yep! I'm one of your early patreon and will be one for a longggggg time. So when it's safe to travel again, hit me up there for a food tour if you're coming to Singapore!
@@BerylShereshewsky I think you should try making the Yong tau foo again with a different bitter gourd cultivar. The ones you used in the video (the Indian variety) is the more bitter variant - we usually cook it with curry or spices (to balance out the flavour) or make it into soup (yup a big pot of water helps to run down the bitterness). For Yong tau foo, we usually use the Chinese variety which is huge, fat, succulent with a milder shade of green, & it tastes less bitter (good news for beginners). Then you'll be able to better appreciate the beauty of the stuffed bitter gourd. 😉
I like Beryl’s personality. There’s an endearing innocence in her reactions and commentaries of new foods she tries that’s not obnoxious or exaggeratedly over the top like other food reviewers I’ve seen.
Yes! Couldn't agree more. There's a genuine feeling, and I think Beryl's eyes really play a big role. Just radiates happiness and curiosity ☺️ I've tried so many new dishes thanks to Beryl
I agree! I think that's why I love her videos so much :') Watching youtubers try soOOOO hard to react to the way something tastes can get so annoying lmao. Beryl is so realistic with her reactions and its perfect!
You actually learn about the food and it seems she stays pretty objectively on it even if she doesn’t like it. Another TH-camr similar to her is emmymadeinjapan. She also creates dishes where she does taste tests and tends to remain really objective while eating food that most people might not like.
Hello, Beryl! I am so glad you liked the simple ginisang ampalaya. ♥️ To those who are scared of the bitterness of this vegetable but want to try our dish, I suggest to soak the ampalaya for a bit longer OR add a bit more salt to your soaking water. While washing the vegetable after the soak, you can squeeze it a bit to release more of the bitter taste. You can also add ground meat or bite-sized pieces of meat to this if that is your thing, but cook it before adding the ampalaya and the egg. The seasonings for this dish are salt and pepper.
Hi Berryl, You should definitely a lot more of our surinamese dishes (cuisine). You will be amazed how good most of them taste! Btw the national language we speak is Dutch, seeing how we were a Dutch colony. Greetings from Suriname!!
A way to get the bitterness out is to sprinkle salt on to the bitter gourd and leave for about 10-15 minutes. Wash and dry then prepare. Or u can boil for a few minutes. Drain and dry and prepare as desired. In my counrty. Its sliced salted and left for 10- 15 minutes then its placed in a cloth and squeezed to draw out the water which is then discarded. U then take the bitter gourd and prepare as u want to. In our counrty its prepared in many different ways
Bitter Gourd help sugar control, and other health benefits also. Very easy way to cook; after well wash and take out the middle part and souk it at least 10mins. Fry it with chopped onion, garlic, paper,salt 1 cube chicken bullion and finally 1/2 spoon sugar. Medium heat fry 3,4 minutes and throw all drained chopped bitter Gourd; continue 10 minutes. Take a time for cool down and served with chapati or rice. Try once.
This is why i love this channel...any other youtube chef/food creator would never ever put something like bitter gourd and its dishes even though it is a staple food item in so many cultures and i feel like this channel actually showcases authetic food from home cooks around the world that people eat regularily in their daily lives and not just the restaurant foods that food creators usually make in their videos
Try the white variety of bitter gourd. It is also called Malabar bitter gourd. Doesn't taste very bitter. To remove bitter taste , soak it in salt water with a little yogurt. Wash it after 10 mins. And cook how u want. Love it so much
You just demolished two of my favorites dishes:) liver (easy to prepare) and Karela. I'm Guyanese and have loved bitter melon since I was a child. LOVED IT! My mom prepared variations of the Sri Lankan, Surinamese (Dutch Guiana) Philippine and the Guyanese versions of course. I don't get why people try to reduce the bitterness.Curry takes away the authenticity of the taste and I just don't like the texture with seeds included the way some Bangladesh Restaurants near me prepare it. Thanks for sharing.
Ampalaya is one of my daughter’s favorite food! I started feeding it to her when she was 2 in munggo and now she’s 10 it has always been her go to when she’s hungry.
As kids, we learned to eat not being choosy because it wouldn't passed my Dad. Especially when my Dad said it's very healthy and good for the blood. My Mom cooked it without bitterness even when putting scrambled egg was not yet the "in" thing like now. My Mom's way, split lengthwise and scraped w/ spoon the insides seeds. Then cut crosswise (so like little "c" shapes) and put in a basin with water & salt, don't mashed. Then prepare garlic, onions, tomatoes (seeded), cut pork or use shrimps (de-veined). Then prepare wok or pan putting oil to sautee the ingredients. Season with salt and pepper adding water for the soup enough to cover the bitter gourd, make sure taste is already fine. Now wash the bitter gourd using strainer under running water from the faucet. Submerged again in new water in the basin. Then using strainer under running water from the faucet wash it 3 times. (Notice the cut bitter gourd is never touched). Then after last wash on strainer, pour into the wok putting in all spaces of the wok. DO NOT STIR. When nearly cooked, pour all over beaten egg. When cooked, get only as is not choosing what part, don't stir and put on saucer or bowl then eat. No bitterness, delicious. Even not using spices or fancy ingredients. P.S. For the Guyana recipe, to extract more coconut milk, you should have put some water then squeeze straining it.
As a Malaysian who is currently living in Malaysia, I've never even hand made my own Yong Tau Foo so mad props to you, Beryl! I think your Yong Tau Foo looks amazing! Another local Chinese bitter gourd dish that I love is deep fried bitter gourd slices coated in salted egg batter. It has a dry and wet version and I personally love the dry version because it's almost like eating bitter gourd chips. I hate bitter gourd but this was the dish that changed my mind on it. If you ever get the opportunity to come to Malaysia you should try and seek it out! Usually they're served in Chinese porridge specialty restaurants because the saltiness complements the porridge well.
Props to the filipino girl for openly discussing about the situation of her family when she was a child. I know its not video related but i relate to it too much and i kinda wanted to hide that fact my whole life since now me and my family are pretty well of now. Not affording meat when i was a kid, i can sooo relate to it. After the financial crisis of 2008, following the worst ever government pakistan had ever seen since it existence, our family business went down badly. My grandfather died and my father wasn't able to keep the business afloat and our firm gone bankrupt. I just wanted to thank the filipino girl for speaking up and telling her family's recipe to the world. THANK YOU SO MUCH💯❤️❤️❤️. I hope you and everyone deserve all the happiness in your life🙏🥺
hi! :) for the coconut milk, i learned this through my grandparents when we were preparing "ginataan" dishes (filipino dishes with coconut milk) to extract more coconut milk, you have to pour over warm water unto the coconut sheds after squeezing them on a strainer. after soaking them, squeeze them again and you'll exract more :)
A trick I learned when I was a kid from my mother is to put a pinch of salt in your coffee grounds when you make coffee to get rid of the bitterest coffee flavor. It’s possible that the salt is counteracting the bitterness in the gourd. I wonder if you would’ve soak your bitter gourd in salt water in the fridge overnight if it would actually really improve a lot of those dishes.
I think slicing the bittergourd thinner is what makes them less bitter and almost sometimes sweet 💖👌 which is why the stuffed gourd recipes end up much bitter
Actually not quite imo. The stuffed gourd soup i usually eat, bcoz you boil them, the bitterness will soak to the clear soup, so its less bitter than its own usually, but the soup itself become a bit bitter. The young tou fu one was bitter coz she fried them, so the bitter taste locked and linger. But maybe bcoz im used to it, it be different to others tho.. hehe
Hey Beryl... For coconut milk, you grind the coconut flesh with water. Once ground you serve the milk with a muslin cloth. There are 2 types of coconut milk. Thick and thin coconut milk. Thick coconut milk is prepared by NOT adding too much water and then sieve it.. it's usually the first extract. Thin coconut milk is the extract after the first extract and by adding more water to the ground coconut flesh. In South India (especially in Mangalorean cuisine), we don't cook the coconut milk for too long as that would curdle the milk and spoil the dish. Hope this would help your next encounter with coconut milk, if you wanna make it at home.
You need to soak the grated coconut in hot water for about 3-4 minutes and then squeeze the Milk. And also boil the cut bitter gourd in tamarind juice or coconut water to subdue the bitterness
the trick to cooking bitter gourd is to NOT over cook it, too much heat makes it taste more bitter. some really great recopies to try, why are these not talked about, thanks for introducing these to us!
As a Filipino that speaks bisaya and only just learned to be ok with bitter gourd as a 34 year old, this speaks to me on such a deep level. I literally cooked it for the first time just last week.
In Ginisang ampalaya, other than soaked in water or salt. there is another way to remove the bitterness. Just chop the bitter guard into very thin slice before cook.
One way to remove the bitterness is cut in thin slice and lay on the kitchen counter for 3 to 4 hours then coock it however you like. From Bangladesh love your videos
The way I loved a bitter guard is that... cook the meat first and after the meat was cooked well enough, packed the bitter guard within a plastic bag and double it. Then, add the prepared pack bitter guard in a pot with that meat, after a few minutes,take out the packed guard an place it in a different bowl. Without tearing off the packed, place it in a bowl and eat only the meat. This is my most delicious way to prepare a bitter guard for a curry. 😜
I just saw this video! It was a pleasure for me to see you liking these dishes! I love bitter gourd because I know it’s healthy, but learning all these wonderful recipes would definitely open up my palate once more! Good luck to my future children!!! Haha
Nice vid! Usually we soak the chopped bitter gourd in salt water or a bit of soysauce and water for about 30 mins to an hour, and then rinse it away. the salt helps to remove the bitterness. We then dont need to add further salt to it. Did you know ginisang ampalaya is also eaten in Okinawa Japan (the southernmost islands of Japan nearest the Philippines). They call it 'Goya chanpuru' (chanpuru is from Malay 'campur' or 'mix', and Goya is their word for bitter gourd. Malay was the main market trade language in the Philippine archipelago before it became a Spanish colony), and its one of the dishes that was transfered shared between the two regions in history thanks to trade. The Okinawans add tofu and spam to it though whereas in Philippines, we can literally add anything on top of the basic bitter gourd, egg, onion, garlic and soy stir fry combo (ham, spam, pre-cooked chicken, patola, tofu etc)
Soaking it in brine always works in reducing the bitterness in it. I say 'reduce' because, personally, I like it to retain some of its bitterness. There is also another variety of bitter gourd that is less bitter, plumpier and crunchier than the one you're using. Bitter gourd is one of the most commonly eaten vegetable in the Philippines, even the young leaves/vine of bitter gourd is eaten, we somehow learned how to tame its bitterness. Besides the easy, healthy and delicious sauteed bitter gourd with egg, I also like to cook it with canned sardines.... also pairs well with mung beans and other veggie dishes that uses shrimp paste.
The no 1 problem with most people when they incorporate bitter gourd in their dish is either they didn't prep the gourd properly or never prep the gourd hench the punchy bitter taste. Always brine your gourd.
You might want to try the Philippine variety of bitter gourd. You'd know it because its peel is less spiky, more smooth-looking and a lighter green. The less spiky the skin or peel, the less bitter it would be.
I think the bitter mellon dishes with the most white meat on them (stuffed) in your dishes are more bitter. And maybe salting it beforehand really helps.
Hi Beryl. I love watching you explore the world’s food. I am half Chinese from Trinidad and half French Canadian from Ontario and I live in Montreal. I understand your dislike or difficulty tolerating bitter melon (which is what my father has always called it). I’m OK with it. My dad really loves it. Apparently it contains compounds that are similar to quinine which is commonly used to treat malaria. Needless to say that it contains complicated chemical compounds that perhaps aren’t tolerated by some people. After some quick googling, it is not recommended that pregnant or lactating women have it as well as people with glucose-6 phosphate deficiency… You could be battling a difficult physiological intolerance.
Beryl: could you give bitter melon another chance with my recipe for a bitter melon salad. Choose the Chinese bitter melon because it is the mildest of all the bitter melon compared to the African or Indian varieties. Two specific requirements 1) slice the bitter melon paper thin. Use a mandolin if you have not mastered slicing paper thin with a knife. You can also shave with a potato peeler. 2) no soaking in salted water. No squeezing the bitterness out. Just the bitter melon in full integrity. Peeled, de-seeded and diced tomatoes. Very thin slices or sweet onion Anchovy paste Calamansi or lemon juice Good extra virgin olive oil Toss everything together and have it as a co-side with garlic fried rice to go with your choice of grilled meat or fish.
Rule of thumb for Bitter Gourd: Select young bitter gourd where the bumps or squares are small then soak in Saltwater first to remove the bitterness then you can use it in any dish.
I love how you challenge yourself to try and cook new things. It took me such a long time to actually like bitter gourd. Can’t believe u made your own fish paste… it’s not something even many Malaysians do.
I love bitter melon! Growing up in Norway, my Thai mother would be very conscious of money and how much it cost. When it was season or the Asian grocery store finally got a good deal from the distributor, my mom would buy a lot of it and we’d have it every day for a week. She would make a thick chili dip and I would eat the bitter melon raw, with cooked egg and the sauce 🥰
You should squeeze the bitter melon or butter gourd with salt or just soak it on water with salt till the juices of it thrown away first before you cook it wash it first then go cook it 😊❤️🇵🇭 but first cook the onion and garlic first then add the bitter melon or bitter gourd then the egg season it with salt, msg, or some seasoning that already made then place it on plate then ready to eat it 😅❤🇵🇭
So, I'm a pastry chef and I will eat almost anything, except for beans (I love green beans though), chickpeas, lentils, most grains, pears, kale, parsnips, canned fish, etc. I'm a texture person, so while the flavor of the food might be perfectly fine, the texture will totally make me gag! I do have more foods I can't stand, but I will eat the majority of most foods and I'm a foodie and I know where the good food is at!
A hater has been converted! I love bitter melon. It is difficult to get around here and when I see it, I buy it. I make it into stir-frys, soups, stuffed and I see that you went from "Ugh.... to Mmmmm!"
I'm from the Philippines, and I do agree with you on putting heat on ginisang ampalaya! I actually beg my mother all the time to put at least a teaspoonful of chili oil when she makes it (my brothers would disagree though) because it just makes it taste much better!
Im pakistani and my mom makes qeema bharay kareley (bitter gourd filled with ground meat) it is soooo good. It is difficult to cook but the result is amazing. It is a huge hit in our extended family and one of her best dishes
Qeema karelay or qeema bharay kareelay is elite thing... its soo sooo good .. i am not even sindhi or punjabi ... my grandmaa you to make and my mom too
bitter gourd is also known as half life gourd in Chinese, because lots of people only enjoy bitter gourd when they’re middle-aged and they’ve been through so much shit that bitter gourd is no longer THAT bitter to them… there’s actually a canto pop song titled bitter gourd about growing up and learning to enjoy slowing down and living life (sort of)
Thank you for sharing! That's a really neat fact. It's also interesting to me from the perspective of living in a country where bitter gourd/melon isn't very well known or common to hear that in other countries it has such specific connotations!
I am one of the person who hated bitter gourd for ages when I was young but now...dang it's not bitter enough after being through shits.. Love it now(grownup maybe??) Haha
In southern China, bitter melon is also known as “mid-life melon”. It means you will appreciate the bitterness more and more as you get older. When young, we used to rush and we experience bitterness in life. But when you look back, it is all these bitterness that contrast how treasured happiness is. So maybe that bitterness is essential and not that bad afterall. 🤞🏽there is even a pop song for that. Check that out!
I can see Beryl's respect for food and it is commendable even though she doesn't like bitter gourd she tries not only once but multiple times and she did not spit it out like a little kid
I am also not a fan of this vegetable but w/ a Filipino mom, yep. I cannot avoid it lol. You can also sauté it w/ meat, chicken, or shrimp. If you're feeling adventurous, you can also try ampalaya salad. Raw bitter gourd washed in salt water then mix w/ some vinegar, salt, tomato, onions, sugar, pepper, chilis. It does taste good :)
There is a variety of bitter gourd available in the Philippines. The darker green ones, like the one you used, tend to be more bitter than the light green variety. If you start with the less bitter variety you may acquire the taste for it and then be able to move on to the more bitter ones.
True! I live in india and there’s a variety known as wild bitter gourd cuz it’s usually grows in the wild and I love it even tho I hate the original and I intend no offence but it’s really good for the health ig
@@schwap7210 it depends. They start to turn yellowish then darker into orange and get less bitter as they lose the green color. The less green they get, the more mushy they get so if they're no longer firm they can't be eaten unless you wanna eat mush.
I’m Malaysian and yeah i get what you meant. The light green and bigger ones are less bitter but as i person not really a fan this bitter gourd, it is still bitter. Lol
So the mystery has been broken: Soak Bitter Gourd in Salt; either wash it / boil it too, before preparing it with stuffed meat / cook it together with other protein
Hi Beryl, My name is Suhilla Kazem. I am an Afghan refugee living in the Unites States with my husband and son. The way we prepare ramen incorporates Afghan gastronomy. To the ramen we add ground beef, legumes (especially garbanzo beans), and most importantly yogurt. First, in a frying pan, saute some chopped onion, after which add ginger and garlic paste. Once cooked, insert the ground beef. Once the beef has browned, stir in a little tomato sauce, adding any spices that you like, such as black pepper. Second, in a separate pot for the noodles, add just enough water so that the ramen will not need draining. Then, dump the dry ramen and flavoring packet into the water, thereafter adding the precooked ground beef, precooked beans, and some hot sauce. In a separate bowl, add three to four heaping scoops of yogurt. Into this add minced garlic and a little salt. Mix them all up. Finally, once the ramen is cooked, add it to your bowl. Make sure to stir it so that the yogurt sauce is well incorporated. Garnish with dry mint, black pepper, and optionally pepper flakes. In a frying pan, quickly fry some minced garlic with two tablespoons of oil. As soon as you smell it, pour it over. Enjoy! Hope you like it. *As you may know, the situation in Afghanistan is critical. Watching your videos, your bright smile and attitude, relieves the stress. Sharing this recipe lets me share a side of my homeland few non-Afghans see.
While watching this I was actually sad to find this video late and thinking I could have shared a recipe from Pakistan, the end made me so happy though. I would have shared another recipe known as "qeema bhary karely"(minced beef filled bitter gourd) it is so yum you have no idea and yes always soak them in salt water for good 30-60 min the bitterness is reduced significantly
I really love how folks who are no longer living in the countries of their heritage are submitting recipes from their cultures and thereby connecting with their cultures more. Very cool!
The type of bittergourd that you've used is the more bitter type 😄 In Malaysia there's another type of bittergourd that lighter green in color and has broader, more succulent ridges. As for the one used in this video, I prefer to take it as chips - thinly sliced, coated in a salty-spicy batter and deep fried. In most households there's a tip used to reduce the bitterness in bitter gourd - soak the sliced pieces in water with a little salt for an hour or so 😉
She also sliced it so thick! She should have cut it thinner so there is more fish paste ratio to bitter gourd. Little wonder hers tasted a lot more bitter and unpleasant.
Yeah, the lighter green bitter gourd/melon is the only one I've cooked with. Might have been better for Beryl to start with that. Nevertheless, it's OK not to like bitter gourd. It is bitter! Not everyone likes IPAs, not everyone likes tea, not everyone likes coffee, etc.
Tip in making bitter gourd more less bitter as a Filipino: - When choosing the bitter melon, choose with the lighter shade of green, they are less bitter than the dark ones... - After soaking in water with salt, you must press the vegetable between you hand, it will make it less bitter as the excess bitterness will be pressed out... But do not press it to much that it will become a mush.... Just a moderate press will do
I don't know if you know abt this, but the elderly in our province often asks a specific person to put the bitter gourd into the cooking food to avoid it getting bitter, as there are some people who cooks it and makes it even more bitter while some just makes it less, almost not, bitter. Haha
Beryl unites us through food, Trying treats that are baked, fried, or stewed. The whole world takes part Sending stories and art And spreading a bright, joyful mood!
PS Chinese bitter gourds have a paler green color, larger lumps and are less bitter than the Indian Keralas. Those would be what are used for Yong Tau Fu, and I usually see them boiled in the stock instead of fried. Also, soaking the bitter gourd in salt water is often done to further reduce the bitterness.
@@bee_boy4110 Not really yellow, but they're a lot paler. If they're yellow they're too ripe and are about to split any moment. But yeah, the big Chinese bitter gourds are a lot less intense than the green ones more common in Indian cuisine.
I was looking for a comment that mentioned soaking in salt water. My partner is Keralan, and I learned from him to ALWAYS soak your karela, and I didn't see it mentioned in the first two recipes (unless my mind drifted at exactly the wrong moment, which has been known to happen (a lot. ADHD is a bitch). I've just unpaused and started the third recipe, and THAT one finally mentions soaking in salt water.)
Halo Suriname piye kabare? Salam saking sedulur Jowo Indonesia 🇮🇩🙏.. (Hello Suriname, how are you? greetings from Javanese brothers in Indonesia...I know you are of Javanese descent from the name)
OMG i love bitter gourd/ bitter melon!!! My family makes them with egg and it's SO SO GOOD!! When I was younger I didn't like it but I re-tasted it when I was older and I LOVE IT
yes! i love it with eggs but we also eat it as a salad. after prepping the bitter gourd, we slice it as thinly as possible then add tomatoes and red onions. drizzled it with vinegar and add a bit of sugar and salt to taste. 😁
The ginisang ampalaya is my favorite bitter gourd recipe. I don't mind eating it everyday. I would sometimes add ground meat in it and eat it with rice.
There is a real meaning to the value of bitter flavours. You also have tastebuds in your gut, for one thing. Bitter flavours help your digestive system relax and move, as do sour tastes. There's a whole cookebook called Bitter, and many cultures have a whole system of appertif and digestif drinks to help prepare your digestive system for a meal and then ease digestion afterward. These drinks and bitter green salads were crucial to any large Italian-American meal my family did.
As a Filipino, I can really relate to this. My mom would force us to eat healthy food. I don't like this when I was young too but as I grew up it became one of my favorite dishes! Soaking it in salt really helps remove that bitterness.
To really remove the bitterness, you knead the slice bittergourd with salt, then rinse it before cooking. I don't really mind the bitterness so I don't do a thing before cooking it.
Just salt? The caf at my uni cooks it less bitter than the way my family likes to make it, which is to cook without marinating. My younger brother could eat it as a kid and never complained but I could only really eat it once I hit my twenties.
if you want to reduce the bitterness of the bitter gourd, scrab in salt and wash with water and scrab agian and leave it in water for a minute while you preparing the ingredients . Thats why when you cook a ginisang ampalaya a Philippines dish you still taste the bitterness of the bitter gourd but not thats strong taste of bitterness
this show is so calming to watch, I love the genuine respect, honesty and passion you have for showcasing cuisines with care. No one’s doing it like you beryl!!
I'm from Sri Lanka. It's better to use your hand or other equipment instead of the spoon. Because the salad tastes better when it's a little bit mushy. Even the bitter gourd curry tastes freaking good if you know the right technique. Love from Sri Lanka ❤
I still don't like it... so many families thought they could win me over with their recipe when I lived there, and it never happened. When there is so much amazing food in Sri Lanka, why not skip the gourd?
And If you are Not that s native to bitterness . . . .Like really DARK chocolate can BE amazing, but If you cant handle the bitterness, quality and preparation are all in void
I thought it was fantastic that we had 2 recipes from neighboring Guyana and Suriname who, while geographically next to each other, are vibrantly different while sharing a lot of common roots. Growing up we had lots of friends from Guyana and they reveled in the ethnic crazy quilt that made their nation as well as Suriname's. My husband did a double take when the wonderful woman from Pakistan started speaking with that very strong Scottish accent - we may all come from somewhere else but we adapt and add to the land where we flourish...
I can't explain how happy I was when I saw Suriname in the title. Not many people have heard of the country so I love that it's finally getting some recognition. I'm half Dutch, half Surinamese so I grew up with lots of Surinamese food. I really hope you try more Surinamese cuisine and learn more about the culture because it's a beautiful country with very rich and flavorful dishes. Much love 🇸🇷
My kids are half surinamese. My husband moved to the US from Paramaribo when he was 2. I didn't know about SU til I met him and now I wish more people knew about it too! Everyone we meet has never heard of us unless they're from a nearby country as well. The food is delicious and the culture is beautiful and diverse. ❤ I haven't been since 2016 but hope to take my children someday.
Karawila sambol can be prepared using raw bitter gourd too. That one is also not that bitter and adds a good flavor when you eat rice and curry. It is also cooked with sweet potatoes which is absolutely delicious. When tomatoes are added to the bitter gourd curry, it’s not the bad vegetable most people detest. But rather an excellent vegetable that amplifies your appetite. That’s one of my favorite vegetables. We Sri Lankans eat it a lot in different ways.
Yeah totaly and guess what I just had karela ki sabzi...not that I was enthusiastic for it it's just I had to just had to eat them.....😂😂with the same dialogue coming from my mother and in my brain repeating to lessen it's bitterness (tryna fool my brain and guess what I very badly failed...🤣🤣) Anyways it's healthy and I love my mom...so it's just I HAD TO 😂😂
Idk how i found this channel but damn I'm glad I did. I LOVE hearing the stories of people and their connection with the food/recipe they're sharing. I love hearing about their family connections and history and why this dish means so much to them. It's educational and heart warming. Thank u for creating such a positive and unique space. Where we as viewers can come and enjoy and relax and forget the hardships of life. Even for only a few minutes. Some of us need that more than u know. Thank u beryl❤❤
"I begin wanting to like everything" - Beryl Words to live by. And I do agree about the bitter gourd comes with age statement! I'm malay and my mother always tells us that when we get older our taste palettes start to change/or even wear off a little so we start to look for more stronger flavours like bitterness or sourness. There's variations of sambals, soups and pickled dishes that our older generations really enjoy and it's kind of sad to see younger generations preferring more "modern" or "western" tastes, so they don't get cooked often let alone passed down to.
How am I only now just discovering your channel!? I’m now going back and watching every one of your videos. As someone who loves to travel and learning about other cultures and someone who’s grown up in a very multicultural home (Brazilian, Filipino, Belgian, & Caribbean) as well as having lived in many countries throughout my life (Suriname, Spain, Brazil, St. Lucia) your content is *right* up my alley! I love your videos and personality. Keep it up! 😊👍🏽
Same with Indian moms. Especially Bengali mothers. I hated bitter gourd as a child. But I like it now when it is done fine. Beyond cultures Asian people have a similarity that just goes way beyond the differences.
I love it when the Filipino tells that "You need to learn it the hard way"... well that is true in the Philippines as a child I used to despise the ginisang ampalaya but it's a rule in the Philippines that "the food that is served, is the only food you should eat" if you resist the Drama is on! your mother will self-pity for providing food they can only afford and we should be lucky because there are kids in the streets that are starving. Then she would be hurt. She prepares it with love, by not eating the food it feels like you don't appreciate her efforts. But as I grew up that became one of my favorite dishes. sauteing the tomatoes until the meat is mashed and the skin is detached enhances the flavor and adding little ground meat is optional but the egg is essential in balancing the bitterness.
My friend from Bangladesh introduced me to bitter melon, just pan fried with salt and turmeric and I was shocked by its taste. I ate it out of respect. When it was served to me again I was a bit apprehensive but I ate it anyway. By the third or fourth time, I was hooked! I love it and now crave it!
AYE that is how we eat it on the Indian side of Bengal as well. Same recipe. No differences. Food is food. I personally like it when done right and with just rice, pinch of salt and ghee(clarified butter)
Another way we eat bitter gourd in Bangladesh is by thinly slicing it and sauteing it with potatoes and lots of shallots. The trick is to not stir it too much as it can bring out the bitter flavours more. The shallots and potatoes balance the bitter flavour with their sweetness.
We definitely need an episode on Suriname. I've never heard of it either but I'm super fascinated in how cultures develop their food culture and what influences it
It’s a country in South America, not too far from Guyana. They speak Dutch there, I believe, and the about a quarter of the country is of Indian ethnicity, another quarter is the native peoples, and the rest are Afro-Surinamese, Indonesian, and mixed. So there’s a mix of Indian, African, Native, Asian, and even Dutch foods. Guyana’s population is mostly Indian, Black, Asian, and Amerindian, but was colonized by the British, so there’s heavy influence in terms of a mix of Indian/African/Native/British foods. So the foods of these people are heavily influenced by not only the country that colonized them, but by the people who were brought in as slaves/indentured servants to these countries, as well as the native people who are originally from that country.
There's a ton of videos on how to make all kinds of Surinam food, but most of them are in Dutch, sometimes English subtitles. I f you don't understand something, the're more than happy to help you out in English, although some ingredients might be a challenge te get your hands on. But it's one of my favourite cuisines, a mix of South American Native, Indonesian (Java), Indian, African and Dutch influences. And a whole range of lovely pastries also.
We definitely have a great cuisine. Think many countries with a slavery/immigrant history. Suriname (at least the Indian Kitchen) is a bit different, I think, as it was colonized by the Dutch, they didn't have many ingrediënts from India, many of their English colonized counterparts did, in small amounts I guess. Many dishes are different but closely resemble some dishes in India.
I love how every country has their own version of a bittergourd dish whereas my mom just boiled the vegetable, and made a clear juice out of it (it's bitter asf) n made me drink that since I was a kid cuz ''we all need some bitter in our body after eating all that chocolate". I too wholeheartedly believe that. And I'm gonna do the same to my kid one day.
😂😂😂 It doesn’t matter what you give them, they will be traumatized. So you might as well introduce them to these healthy things. I gave my kids elderberry tea growing up. It’s mild and fruity. But to this day they think it’s gross 😤😂 I spared them the nasty medicinal cough syrup I grew up with tho 😂
Haha I experienced this too growing up. I've learnt to be okay with bitter melon but I don't drink it that way anymore and I don't believe we all need bitter in our bodies. A lot of people used it as a sort of detoxing thing when you've had too much unhealthy food. There are much more pleasant ways to consume bitter melon but I guess this is the fastest - hold your nose and gulp it down.
I’m so glad that you liked my dish Beryl 😍 lots of love from Sri Lanka 🇱🇰
Thank you for submitting!!!! Made the episode start off easy hehe
The Karawila Sambol was so pretty! I'll try it.
You voice is amazing!!!
@@BerylShereshewsky next time when you try to make cocunt milk from the scratch, try to add bit of warm water and blend it using a blender. We live in the moder world you know why try waste your energy 🤣🤣🤣. And usually you can do it 2 or 3 times. The 1st one would be the creamiests and the it get reduced in the next two. Keep these separately and use in different statges to make sure your curry is creamy. The amount of water 😋😋😋 you add also matter. And thank you for using the sri lankan dish. Really enjoyed your reaction. And keep it up. And also we use a big knife to break the coconut. Which helps you to get 2 proper halfs. But I don't think you could find something like that over there. 😂😂😂😂
To this I add capsicum, roasted ground peanut, black pepper powder and garlic oil. I am from northeast India Manipur. I first tasted it in south India and loved it ever since. 🥰
You know what I realized? After being so saturated with gatekept cooking content a la Bon Appetit, etc, this show is so refreshing because it's home cooks teaching you recipes that are close to their culture and hearts, versus magazine editors and chefs who lean towards their more professional or even western perspectives. This feels more human, more natural...you don't need to learn from folks who went to prestigious culinary schools or curated by highbrow magazine editors to learn food.
Bon Appetit isn't even that well versed in the culinary world. There are a few chefs that know some recipes true to their roots, but all the influences from the ones in charge were incredibly racist. Even before they were called out on it, I could see that Adam was racist as f.
Well said
Culture and natural way of cooking.....
Yes, this is real everyday cooking, these are recipes that millions of people make daily and is more authentic compared to BA. Its something anyone can make if they wanted to, no 5-star equipment required and none of that “I learned this in culinary skill school” bs.
I'm indian... Bon appetit's Indian food is more basic than basic. In fact it is what a child would make
You can also dry cut bitter gourd under the sun instead of deep frying too. It adds more taste. Love from Sri Lanka🇱🇰
ඔව් අපේ ගෙදරත් වේලල හදන්නෙ. එතකොට ඔයිට වඩා රසයි. ගැඹුරු තෙලේ බැද්දට පස්සෙ කිසි ගුණයක් නෑ.
Adding salt and placing it in sunlight makes all the bitter taste drain away in the fluid it gives
I am from Sri Lanka too
I'm American, and I've only had the Sri Lankan version and I liked it. Bitter Gourd is a bit odd, but I love just the way Sri Lankan food tastes. I think they can make anything taste good.
Glad you liked it 😊
Yaaaas!
well that's a fact
well next time try this recipe little bit changed to the original first you have to cut biiter gourd same as the video and secondly you have to dry it in the evening or morning (not in the afternoon) and you can prepered it now (same as the video ) and add some fried small shrimps. and taste it
Thank you, so lovely of you to say!
btw me and my filipino mom watched this and she said that she's proud of you for eating all of these bitter melon dishes. she said that you're going to be so healthy.
Awwww 💚💚💚💚💚
Hello from Singapore. The Yong Tau Fu was done so accurately!!!! Great job Beryl! And though you didn't like the bitter gourd part of it, I'm glad to see you like the other parts!
Yong Tau Fu is usually a dish you choose your own ingredients, so feel free to leave that out if you ever visit Malaysia or Singapore one day 😉
Oh my gosh really!!!!! I LOVEDDDDD the eggplant and tofu and the fish paste was so nice! I def want to try it again from a more professional cook hehe
@@BerylShereshewsky ❤️ yep! I'm one of your early patreon and will be one for a longggggg time. So when it's safe to travel again, hit me up there for a food tour if you're coming to Singapore!
@@BerylShereshewsky I think you should try making the Yong tau foo again with a different bitter gourd cultivar. The ones you used in the video (the Indian variety) is the more bitter variant - we usually cook it with curry or spices (to balance out the flavour) or make it into soup (yup a big pot of water helps to run down the bitterness).
For Yong tau foo, we usually use the Chinese variety which is huge, fat, succulent with a milder shade of green, & it tastes less bitter (good news for beginners). Then you'll be able to better appreciate the beauty of the stuffed bitter gourd. 😉
The lumpy space princess earrings are EVERYTHING.
Was just looking for a comment that someone noticed her earrings. Lol I love the earrings so much
They are soo awesome ❤️
I like Beryl’s personality. There’s an endearing innocence in her reactions and commentaries of new foods she tries that’s not obnoxious or exaggeratedly over the top like other food reviewers I’ve seen.
Yes! Couldn't agree more. There's a genuine feeling, and I think Beryl's eyes really play a big role. Just radiates happiness and curiosity ☺️
I've tried so many new dishes thanks to Beryl
I agree! I think that's why I love her videos so much :') Watching youtubers try soOOOO hard to react to the way something tastes can get so annoying lmao. Beryl is so realistic with her reactions and its perfect!
You actually learn about the food and it seems she stays pretty objectively on it even if she doesn’t like it. Another TH-camr similar to her is emmymadeinjapan. She also creates dishes where she does taste tests and tends to remain really objective while eating food that most people might not like.
Hello, Beryl! I am so glad you liked the simple ginisang ampalaya. ♥️
To those who are scared of the bitterness of this vegetable but want to try our dish, I suggest to soak the ampalaya for a bit longer OR add a bit more salt to your soaking water. While washing the vegetable after the soak, you can squeeze it a bit to release more of the bitter taste. You can also add ground meat or bite-sized pieces of meat to this if that is your thing, but cook it before adding the ampalaya and the egg. The seasonings for this dish are salt and pepper.
Hi Berryl, You should definitely a lot more of our surinamese dishes (cuisine). You will be amazed how good most of them taste!
Btw the national language we speak is Dutch, seeing how we were a Dutch colony.
Greetings from Suriname!!
Zo waar een van m'n favoriete groenten.
A way to get the bitterness out is to sprinkle salt on to the bitter gourd and leave for about 10-15 minutes. Wash and dry then prepare. Or u can boil for a few minutes. Drain and dry and prepare as desired. In my counrty. Its sliced salted and left for 10- 15 minutes then its placed in a cloth and squeezed to draw out the water which is then discarded. U then take the bitter gourd and prepare as u want to. In our counrty its prepared in many different ways
Bitter Gourd help sugar control, and other health benefits also. Very easy way to cook; after well wash and take out the middle part and souk it at least 10mins. Fry it with chopped onion, garlic, paper,salt 1 cube chicken bullion and finally 1/2 spoon sugar. Medium heat fry 3,4 minutes and throw all drained chopped bitter Gourd; continue 10 minutes. Take a time for cool down and served with chapati or rice. Try once.
This is why i love this channel...any other youtube chef/food creator would never ever put something like bitter gourd and its dishes even though it is a staple food item in so many cultures and i feel like this channel actually showcases authetic food from home cooks around the world that people eat regularily in their daily lives and not just the restaurant foods that food creators usually make in their videos
Bitter foods we kinda don't notice yet celebrate: espresso, cigarettes/cigars, rocket/arugula/ beer, bitters, bitter lemon, endive, chicory, kale, blue cheese, green tea/ matcha, brussel sprouts, cabbage, citrus peel, dark chocolate, chilli
Try the white variety of bitter gourd. It is also called Malabar bitter gourd. Doesn't taste very bitter. To remove bitter taste , soak it in salt water with a little yogurt. Wash it after 10 mins. And cook how u want. Love it so much
You just demolished two of my favorites dishes:) liver (easy to prepare) and Karela. I'm Guyanese and have loved bitter melon since I was a child. LOVED IT! My mom prepared variations of the Sri Lankan, Surinamese (Dutch Guiana) Philippine and the Guyanese versions of course. I don't get why people try to reduce the bitterness.Curry takes away the authenticity of the taste and I just don't like the texture with seeds included the way some Bangladesh Restaurants near me prepare it. Thanks for sharing.
Ampalaya is one of my daughter’s favorite food! I started feeding it to her when she was 2 in munggo and now she’s 10 it has always been her go to when she’s hungry.
As kids, we learned to eat not being choosy because it wouldn't passed my Dad. Especially when my Dad said it's very healthy and good for the blood. My Mom cooked it without bitterness even when putting scrambled egg was not yet the "in" thing like now. My Mom's way, split lengthwise and scraped w/ spoon the insides seeds. Then cut crosswise (so like little "c" shapes) and put in a basin with water & salt, don't mashed. Then prepare garlic, onions, tomatoes (seeded), cut pork or use shrimps (de-veined). Then prepare wok or pan putting oil to sautee the ingredients. Season with salt and pepper adding water for the soup enough to cover the bitter gourd, make sure taste is already fine. Now wash the bitter gourd using strainer under running water from the faucet. Submerged again in new water in the basin. Then using strainer under running water from the faucet wash it 3 times. (Notice the cut bitter gourd is never touched). Then after last wash on strainer, pour into the wok putting in all spaces of the wok. DO NOT STIR. When nearly cooked, pour all over beaten egg. When cooked, get only as is not choosing what part, don't stir and put on saucer or bowl then eat. No bitterness, delicious. Even not using spices or fancy ingredients. P.S. For the Guyana recipe, to extract more coconut milk, you should have put some water then squeeze straining it.
The salt is the trick to remove the bitter. This is awesome! I learn so muco with this channel.
As a Malaysian who is currently living in Malaysia, I've never even hand made my own Yong Tau Foo so mad props to you, Beryl! I think your Yong Tau Foo looks amazing! Another local Chinese bitter gourd dish that I love is deep fried bitter gourd slices coated in salted egg batter. It has a dry and wet version and I personally love the dry version because it's almost like eating bitter gourd chips. I hate bitter gourd but this was the dish that changed my mind on it. If you ever get the opportunity to come to Malaysia you should try and seek it out! Usually they're served in Chinese porridge specialty restaurants because the saltiness complements the porridge well.
Props to the filipino girl for openly discussing about the situation of her family when she was a child. I know its not video related but i relate to it too much and i kinda wanted to hide that fact my whole life since now me and my family are pretty well of now. Not affording meat when i was a kid, i can sooo relate to it. After the financial crisis of 2008, following the worst ever government pakistan had ever seen since it existence, our family business went down badly. My grandfather died and my father wasn't able to keep the business afloat and our firm gone bankrupt. I just wanted to thank the filipino girl for speaking up and telling her family's recipe to the world. THANK YOU SO MUCH💯❤️❤️❤️. I hope you and everyone deserve all the happiness in your life🙏🥺
for coconut milk you add some water with the coconut and grind it then filter it to get more milk
hi! :) for the coconut milk, i learned this through my grandparents when we were preparing "ginataan" dishes (filipino dishes with coconut milk)
to extract more coconut milk, you have to pour over warm water unto the coconut sheds after squeezing them on a strainer. after soaking them, squeeze them again and you'll exract more :)
I'm so glad you're doing bitter gourd, finally something I can try in India!!!
Yay me too!
Surinamese food is my favourite food in the entire world. I'm so happy it got some recognition here!
A trick I learned when I was a kid from my mother is to put a pinch of salt in your coffee grounds when you make coffee to get rid of the bitterest coffee flavor. It’s possible that the salt is counteracting the bitterness in the gourd. I wonder if you would’ve soak your bitter gourd in salt water in the fridge overnight if it would actually really improve a lot of those dishes.
I think slicing the bittergourd thinner is what makes them less bitter and almost sometimes sweet 💖👌 which is why the stuffed gourd recipes end up much bitter
Actually not quite imo. The stuffed gourd soup i usually eat, bcoz you boil them, the bitterness will soak to the clear soup, so its less bitter than its own usually, but the soup itself become a bit bitter. The young tou fu one was bitter coz she fried them, so the bitter taste locked and linger. But maybe bcoz im used to it, it be different to others tho.. hehe
Hey Beryl...
For coconut milk, you grind the coconut flesh with water. Once ground you serve the milk with a muslin cloth.
There are 2 types of coconut milk. Thick and thin coconut milk. Thick coconut milk is prepared by NOT adding too much water and then sieve it.. it's usually the first extract.
Thin coconut milk is the extract after the first extract and by adding more water to the ground coconut flesh.
In South India (especially in Mangalorean cuisine), we don't cook the coconut milk for too long as that would curdle the milk and spoil the dish.
Hope this would help your next encounter with coconut milk, if you wanna make it at home.
You need to soak the grated coconut in hot water for about 3-4 minutes and then squeeze the Milk. And also boil the cut bitter gourd in tamarind juice or coconut water to subdue the bitterness
the dish from Suriname was so beautiful!! I'd definitely love to learn more about their cuisine :)
It is verry Delicious. Where are you from? I am Surinamese btw
@@apeman9238 I'm from the USA! I don't know much about South American food, but this dish definitely got my attention 👀
the trick to cooking bitter gourd is to NOT over cook it, too much heat makes it taste more bitter. some really great recopies to try, why are these not talked about, thanks for introducing these to us!
As a Filipino that speaks bisaya and only just learned to be ok with bitter gourd as a 34 year old, this speaks to me on such a deep level. I literally cooked it for the first time just last week.
In Ginisang ampalaya, other than soaked in water or salt. there is another way to remove the bitterness. Just chop the bitter guard into very thin slice before cook.
Salting definitely does the trick for removing majority of the bitterness. My mum also adds tamarind in the dish to further tone down the bitterness.
One way to remove the bitterness is cut in thin slice and lay on the kitchen counter for 3 to 4 hours then coock it however you like. From Bangladesh love your videos
The way I loved a bitter guard is that...
cook the meat first and after the meat was cooked well enough, packed the bitter guard within a plastic bag and double it. Then, add the prepared pack bitter guard in a pot with that meat, after a few minutes,take out the packed guard an place it in a different bowl. Without tearing off the packed, place it in a bowl and eat only the meat. This is my most delicious way to prepare a bitter guard for a curry. 😜
I just saw this video! It was a pleasure for me to see you liking these dishes! I love bitter gourd because I know it’s healthy, but learning all these wonderful recipes would definitely open up my palate once more! Good luck to my future children!!! Haha
Nice vid! Usually we soak the chopped bitter gourd in salt water or a bit of soysauce and water for about 30 mins to an hour, and then rinse it away. the salt helps to remove the bitterness. We then dont need to add further salt to it. Did you know ginisang ampalaya is also eaten in Okinawa Japan (the southernmost islands of Japan nearest the Philippines). They call it 'Goya chanpuru' (chanpuru is from Malay 'campur' or 'mix', and Goya is their word for bitter gourd. Malay was the main market trade language in the Philippine archipelago before it became a Spanish colony), and its one of the dishes that was transfered shared between the two regions in history thanks to trade. The Okinawans add tofu and spam to it though whereas in Philippines, we can literally add anything on top of the basic bitter gourd, egg, onion, garlic and soy stir fry combo (ham, spam, pre-cooked chicken, patola, tofu etc)
Soaking it in brine always works in reducing the bitterness in it. I say 'reduce' because, personally, I like it to retain some of its bitterness. There is also another variety of bitter gourd that is less bitter, plumpier and crunchier than the one you're using. Bitter gourd is one of the most commonly eaten vegetable in the Philippines, even the young leaves/vine of bitter gourd is eaten, we somehow learned how to tame its bitterness. Besides the easy, healthy and delicious sauteed bitter gourd with egg, I also like to cook it with canned sardines.... also pairs well with mung beans and other veggie dishes that uses shrimp paste.
The no 1 problem with most people when they incorporate bitter gourd in their dish is either they didn't prep the gourd properly or never prep the gourd hench the punchy bitter taste. Always brine your gourd.
Yeah, soaking in salt water or just simply toss in a bit salt will cut down on the bitterness in things like bitter melon or eggplant.
You might want to try the Philippine variety of bitter gourd. You'd know it because its peel is less spiky, more smooth-looking and a lighter green. The less spiky the skin or peel, the less bitter it would be.
We boil bittergoard in salted water for few minutes and then fry it. So it doesnt taste too bitter
I don't think you could get rid all of the bitterness, that's why I always eat it with rice so that it balances out the bitter taste 😁
I think the bitter mellon dishes with the most white meat on them (stuffed) in your dishes are more bitter. And maybe salting it beforehand really helps.
For YongTau Foo that lady forgot to mentioned that you need to pair it with sweet bean paste.
Hi Beryl. I love watching you explore the world’s food.
I am half Chinese from Trinidad and half French Canadian from Ontario and I live in Montreal.
I understand your dislike or difficulty tolerating bitter melon (which is what my father has always called it). I’m OK with it. My dad really loves it. Apparently it contains compounds that are similar to quinine which is commonly used to treat malaria. Needless to say that it contains complicated chemical compounds that perhaps aren’t tolerated by some people. After some quick googling, it is not recommended that pregnant or lactating women have it as well as people with glucose-6 phosphate deficiency… You could be battling a difficult physiological intolerance.
Nicoise salad for anchovies. It's delicious!!
Beryl: could you give bitter melon another chance with my recipe for a bitter melon salad.
Choose the Chinese bitter melon because it is the mildest of all the bitter melon compared to the African or Indian varieties.
Two specific requirements
1) slice the bitter melon paper thin. Use a mandolin if you have not mastered slicing paper thin with a knife. You can also shave with a potato peeler.
2) no soaking in salted water. No squeezing the bitterness out. Just the bitter melon in full integrity.
Peeled, de-seeded and diced tomatoes.
Very thin slices or sweet onion
Anchovy paste
Calamansi or lemon juice
Good extra virgin olive oil
Toss everything together and have it as a co-side with garlic fried rice to go with your choice of grilled meat or fish.
In Philippines after we soak the better gourd we squeeze it first so that the water come out then when you cook it. Its not better anymore.
Rule of thumb for Bitter Gourd: Select young bitter gourd where the bumps or squares are small then soak in Saltwater first to remove the bitterness then you can use it in any dish.
I love how you challenge yourself to try and cook new things. It took me such a long time to actually like bitter gourd. Can’t believe u made your own fish paste… it’s not something even many Malaysians do.
I love bitter melon! Growing up in Norway, my Thai mother would be very conscious of money and how much it cost. When it was season or the Asian grocery store finally got a good deal from the distributor, my mom would buy a lot of it and we’d have it every day for a week. She would make a thick chili dip and I would eat the bitter melon raw, with cooked egg and the sauce 🥰
Even I love it, the bitterness hasn't really impacted me😅
This is was a great video. I am half filipino and english and as a kid I hated bitter melon, but know I love it.
Make thin slice ,sock it in slat water for few minits aftr tht deep fry it untill golden brown sprinckl some salt and chilly pwder 😋cryspy snack
So interested to try the bitter guard dish from Suriname
Greatings from Suriname 🇸🇷
Try making pindasoep
Its very popular in Nepal 🇳🇵 ..we call it Tite Karelaa (bitter vegetable).. it's bitter but still tasty delicious 😋
You should squeeze the bitter melon or butter gourd with salt or just soak it on water with salt till the juices of it thrown away first before you cook it wash it first then go cook it 😊❤️🇵🇭 but first cook the onion and garlic first then add the bitter melon or bitter gourd then the egg season it with salt, msg, or some seasoning that already made then place it on plate then ready to eat it 😅❤🇵🇭
I'm pretty late but definitely try some of the more bitter dishes here with rice. The rice balances the bitterness perfectly!
So, I'm a pastry chef and I will eat almost anything, except for beans (I love green beans though), chickpeas, lentils, most grains, pears, kale, parsnips, canned fish, etc. I'm a texture person, so while the flavor of the food might be perfectly fine, the texture will totally make me gag! I do have more foods I can't stand, but I will eat the majority of most foods and I'm a foodie and I know where the good food is at!
A hater has been converted! I love bitter melon. It is difficult to get around here and when I see it, I buy it. I make it into stir-frys, soups, stuffed and I see that you went from "Ugh.... to Mmmmm!"
I'm from the Philippines, and I do agree with you on putting heat on ginisang ampalaya! I actually beg my mother all the time to put at least a teaspoonful of chili oil when she makes it (my brothers would disagree though) because it just makes it taste much better!
Im pakistani and my mom makes qeema bharay kareley (bitter gourd filled with ground meat) it is soooo good. It is difficult to cook but the result is amazing. It is a huge hit in our extended family and one of her best dishes
is this a sindhi dish ?
@@freebird1601i think its punjabi
It's fricking Pakistani dish to all you douches....don't make it Sindhi Punjabi saraiki or whatnot
Qeema karelay or qeema bharay kareelay is elite thing... its soo sooo good .. i am not even sindhi or punjabi ... my grandmaa you to make and my mom too
My mom also made qeema bharay karely. It always so. Good.. it takes time to cook, but the taste is uncomfortable.
bitter gourd is also known as half life gourd in Chinese, because lots of people only enjoy bitter gourd when they’re middle-aged and they’ve been through so much shit that bitter gourd is no longer THAT bitter to them… there’s actually a canto pop song titled bitter gourd about growing up and learning to enjoy slowing down and living life (sort of)
Thank you for sharing! That's a really neat fact. It's also interesting to me from the perspective of living in a country where bitter gourd/melon isn't very well known or common to hear that in other countries it has such specific connotations!
I am middle aged and I still hate it XD
I can relate to this sentiment
Fascinating. I've liked bitter melon since I was a kid...maybe because of everything that I had been through?
I am one of the person who hated bitter gourd for ages when I was young but now...dang it's not bitter enough after being through shits.. Love it now(grownup maybe??) Haha
In southern China, bitter melon is also known as “mid-life melon”. It means you will appreciate the bitterness more and more as you get older. When young, we used to rush and we experience bitterness in life. But when you look back, it is all these bitterness that contrast how treasured happiness is. So maybe that bitterness is essential and not that bad afterall. 🤞🏽there is even a pop song for that. Check that out!
True. Bitter melon is that darkside element to attain balance.
That actually very accurate - I liked bitter gourd but as I am aging I start to love it
Constipation has made me appreciate bitter gourd more. I always eat these bad boys whenever I can't shit properly.
@@shaintajraisani because life is more "bitter" makes the bitter melon less bitter ?
So beautifully worded.
I can see Beryl's respect for food and it is commendable even though she doesn't like bitter gourd she tries not only once but multiple times and she did not spit it out like a little kid
Thank you! I think it’s okay to dislike food I always wanna respect it though! 💜
@@BerylShereshewsky please try some gulab jamun,it is favourite of every indian
Love from Pakistan. Karelay Gosht (bitter gourd with meat) is hugely liked here. thanks for making and sharing your feedback ❤
Suriname…now that’s a country I’d love to learn more about! This is why I love this show! Everyone has a seat at the table 💕
Tomorrow you can learn a lot... th-cam.com/video/Mea_pSm2-lc/w-d-xo.html
Right? I feel like I am taking a tasty little journey around the world.
This comment really made me smile I appreciate that you want to learn about my country 💕
🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷
Hi, im from Suriname🙌🙌🙌
I am also not a fan of this vegetable but w/ a Filipino mom, yep. I cannot avoid it lol. You can also sauté it w/ meat, chicken, or shrimp. If you're feeling adventurous, you can also try ampalaya salad. Raw bitter gourd washed in salt water then mix w/ some vinegar, salt, tomato, onions, sugar, pepper, chilis. It does taste good :)
also when just meat and egg and ampalaya.
That salad is phenomenal with ripe mangoes, singkamas, pineapple, and pineapple juice.
You can also add pine apple and a bit of pine apple juice to lessen the bitterness. Its delicious
Same my family cooking makes me eat veggies and fruits now they are my favourite..
Ampalaya salad thats so hard to find. Even in the pihilippines. And even if u fi d one, its worth another lunch.
There is a variety of bitter gourd available in the Philippines. The darker green ones, like the one you used, tend to be more bitter than the light green variety. If you start with the less bitter variety you may acquire the taste for it and then be able to move on to the more bitter ones.
Yammy end Spicy bitter gourdth-cam.com/video/vDBBgMJ32fk/w-d-xo.html
True! I live in india and there’s a variety known as wild bitter gourd cuz it’s usually grows in the wild and I love it even tho I hate the original and I intend no offence but it’s really good for the health ig
So when they turn orange they’re not good to eat anymore?
@@schwap7210 it depends. They start to turn yellowish then darker into orange and get less bitter as they lose the green color. The less green they get, the more mushy they get so if they're no longer firm they can't be eaten unless you wanna eat mush.
I’m Malaysian and yeah i get what you meant. The light green and bigger ones are less bitter but as i person not really a fan this bitter gourd, it is still bitter. Lol
So the mystery has been broken: Soak Bitter Gourd in Salt; either wash it / boil it too, before preparing it with stuffed meat / cook it together with other protein
Yes here in Philippines you better soaked bitter gourd in water with salt or wash it with salt,
@@floreycabiten1200 di ba nawawala yung nutrients eme niya? or myth lang po?
Bcoz of insulin never wash it
@@floreycabiten1200 same in Indonesia also.
Yes, to lessen the heavy bitter taste is to just soak it in salt🧡
Hi Beryl,
My name is Suhilla Kazem. I am an Afghan refugee living in the Unites States with my husband and son. The way we prepare ramen incorporates Afghan gastronomy. To the ramen we add ground beef, legumes (especially garbanzo beans), and most importantly yogurt.
First, in a frying pan, saute some chopped onion, after which add ginger and garlic paste. Once cooked, insert the ground beef. Once the beef has browned, stir in a little tomato sauce, adding any spices that you like, such as black pepper. Second, in a separate pot for the noodles, add just enough water so that the ramen will not need draining. Then, dump the dry ramen and flavoring packet into the water, thereafter adding the precooked ground beef, precooked beans, and some hot sauce.
In a separate bowl, add three to four heaping scoops of yogurt. Into this add minced garlic and a little salt. Mix them all up.
Finally, once the ramen is cooked, add it to your bowl. Make sure to stir it so that the yogurt sauce is well incorporated. Garnish with dry mint, black pepper, and optionally pepper flakes.
In a frying pan, quickly fry some minced garlic with two tablespoons of oil. As soon as you smell it, pour it over.
Enjoy! Hope you like it.
*As you may know, the situation in Afghanistan is critical. Watching your videos, your bright smile and attitude, relieves the stress. Sharing this recipe lets me share a side of my homeland few non-Afghans see.
Your recipe sounds amazing!! I'm going to have to try it!!
I wish you all the luck in the world.
@@mmanderson1031 Great, I hope you like it. Thanks for trying it.
@@emma-mq4ie Thank you, to you as well.
May Allah make it easy for you, and thanks for the recipe ❤
While watching this I was actually sad to find this video late and thinking I could have shared a recipe from Pakistan, the end made me so happy though. I would have shared another recipe known as "qeema bhary karely"(minced beef filled bitter gourd) it is so yum you have no idea and yes always soak them in salt water for good 30-60 min the bitterness is reduced significantly
Same!!! Qeema karely are so good , she would sure have liked that even more.
piyaz bhary karely,piyaz aty karely,chicken karely qeema karely all are soooo good when eaten with yougurt especially🤤
Reading it today hahaha
@@ahibuk2452 it's literally the only food I can eat karely with ;-;
@@zahirasahar9491 relatable
I really love how folks who are no longer living in the countries of their heritage are submitting recipes from their cultures and thereby connecting with their cultures more. Very cool!
The type of bittergourd that you've used is the more bitter type 😄 In Malaysia there's another type of bittergourd that lighter green in color and has broader, more succulent ridges. As for the one used in this video, I prefer to take it as chips - thinly sliced, coated in a salty-spicy batter and deep fried.
In most households there's a tip used to reduce the bitterness in bitter gourd - soak the sliced pieces in water with a little salt for an hour or so 😉
She also sliced it so thick! She should have cut it thinner so there is more fish paste ratio to bitter gourd. Little wonder hers tasted a lot more bitter and unpleasant.
Yeah, the lighter green bitter gourd/melon is the only one I've cooked with. Might have been better for Beryl to start with that. Nevertheless, it's OK not to like bitter gourd. It is bitter! Not everyone likes IPAs, not everyone likes tea, not everyone likes coffee, etc.
Tip in making bitter gourd more less bitter as a Filipino:
- When choosing the bitter melon, choose with the lighter shade of green, they are less bitter than the dark ones...
- After soaking in water with salt, you must press the vegetable between you hand, it will make it less bitter as the excess bitterness will be pressed out... But do not press it to much that it will become a mush.... Just a moderate press will do
I don't know if you know abt this, but the elderly in our province often asks a specific person to put the bitter gourd into the cooking food to avoid it getting bitter, as there are some people who cooks it and makes it even more bitter while some just makes it less, almost not, bitter. Haha
And, as my parents would point out, don't mix/stir it so much
@@__ariegallerie yeah, rather than "press" it should be "squeeze" to remove as much liquid of the gourd.
@@genesisdelacruz9187 magic bitter gourd touch huh? sounds interesting
@@genesisdelacruz9187 my lola never allow me!!! 🤣🤣🤣🤣
Beryl unites us through food,
Trying treats that are baked, fried, or stewed.
The whole world takes part
Sending stories and art
And spreading a bright, joyful mood!
i love this! 😌💖
@@stuartblittley3531 xo
Very nice! And true!
Oh my gosh!!! I love this 💜💜💜💜💜
@@BerylShereshewsky A small thank you for spreading so much joy!
PS Chinese bitter gourds have a paler green color, larger lumps and are less bitter than the Indian Keralas. Those would be what are used for Yong Tau Fu, and I usually see them boiled in the stock instead of fried. Also, soaking the bitter gourd in salt water is often done to further reduce the bitterness.
aren't some yellow as well as being larger? if I remember correctly
Yes, that's what I was going to say: the light color ones are a lot less bitter.
@@bee_boy4110 Not really yellow, but they're a lot paler. If they're yellow they're too ripe and are about to split any moment. But yeah, the big Chinese bitter gourds are a lot less intense than the green ones more common in Indian cuisine.
It’s Karela, not Kerala.
I was looking for a comment that mentioned soaking in salt water. My partner is Keralan, and I learned from him to ALWAYS soak your karela, and I didn't see it mentioned in the first two recipes (unless my mind drifted at exactly the wrong moment, which has been known to happen (a lot. ADHD is a bitch). I've just unpaused and started the third recipe, and THAT one finally mentions soaking in salt water.)
So happy my country, Suriname 🇸🇷, made it in one of your vid 😊🥰 you should definitely try more of our dishes you'll LOVE IT!❤
👍👍👍👍👍👍👍👍👍🙋♀️
yes, lobiiii!
Halo Suriname piye kabare? Salam saking sedulur Jowo Indonesia 🇮🇩🙏.. (Hello Suriname, how are you? greetings from Javanese brothers in Indonesia...I know you are of Javanese descent from the name)
OMG i love bitter gourd/ bitter melon!!! My family makes them with egg and it's SO SO GOOD!! When I was younger I didn't like it but I re-tasted it when I was older and I LOVE IT
Yes! I liked it in the egg as well!
try to pickle it its so good with fry fish
yes! i love it with eggs but we also eat it as a salad. after prepping the bitter gourd, we slice it as thinly as possible then add tomatoes and red onions. drizzled it with vinegar and add a bit of sugar and salt to taste. 😁
The ginisang ampalaya is my favorite bitter gourd recipe. I don't mind eating it everyday. I would sometimes add ground meat in it and eat it with rice.
@@markfilbertaranzamendez6822 ok I will do that!!! I love learning new ways to prepare food!!
Moms determine health benefits by how bad the food tastes. The worse something tastes, the healthier it is.
Hahaha yes! My parents are the same and in fact, if the bitter gourd isn't bitter enough they consider it a failure of a harvest lol 😂
There is a real meaning to the value of bitter flavours. You also have tastebuds in your gut, for one thing. Bitter flavours help your digestive system relax and move, as do sour tastes. There's a whole cookebook called Bitter, and many cultures have a whole system of appertif and digestif drinks to help prepare your digestive system for a meal and then ease digestion afterward. These drinks and bitter green salads were crucial to any large Italian-American meal my family did.
As a Filipino, I can really relate to this. My mom would force us to eat healthy food. I don't like this when I was young too but as I grew up it became one of my favorite dishes! Soaking it in salt really helps remove that bitterness.
We need to salt it and wait till it sweat to take out the bitterness. And ensure the white part of the bitterness is less
To really remove the bitterness, you knead the slice bittergourd with salt, then rinse it before cooking. I don't really mind the bitterness so I don't do a thing before cooking it.
WE DONT DO THAT HERE HAHA MGA WEAK LANG ANG NAGLALAGAY NG ASIN PARA TANGGALIN ANG PAIT.
MAS MAPAIT MAS MASARAP
@@BONITO166 a fellow man of culture.hahaha i agree.
Just salt? The caf at my uni cooks it less bitter than the way my family likes to make it, which is to cook without marinating. My younger brother could eat it as a kid and never complained but I could only really eat it once I hit my twenties.
Everyone is talking about the bitter gourd recipes, and here I am in awe and wondering where Beryl got her awesome earrings. 😍😍😍
Beryl's earring game is strong.
its in the description
if you want to reduce the bitterness of the bitter gourd, scrab in salt and wash with water and scrab agian and leave it in water for a minute while you preparing the ingredients .
Thats why when you cook a ginisang ampalaya a Philippines dish you still taste the bitterness of the bitter gourd but not thats strong taste of bitterness
@@scintilliance5665 Not any more. Where do you buy your earrings Berryl?
Ohhh which ones!! I have a few shops I like, the LSP ones are from a girl on Instagram called Fox Treats
this show is so calming to watch, I love the genuine respect, honesty and passion you have for showcasing cuisines with care. No one’s doing it like you beryl!!
Also, as a Sri Lankan, I commend you for eating that much bitter gourd in a day!!
I'm from Sri Lanka. It's better to use your hand or other equipment instead of the spoon. Because the salad tastes better when it's a little bit mushy.
Even the bitter gourd curry tastes freaking good if you know the right technique.
Love from Sri Lanka ❤
I still don't like it... so many families thought they could win me over with their recipe when I lived there, and it never happened. When there is so much amazing food in Sri Lanka, why not skip the gourd?
And If you are Not that s native to bitterness . . . .Like really DARK chocolate can BE amazing, but If you cant handle the bitterness, quality and preparation are all in void
I thought it was fantastic that we had 2 recipes from neighboring Guyana and Suriname who, while geographically next to each other, are vibrantly different while sharing a lot of common roots. Growing up we had lots of friends from Guyana and they reveled in the ethnic crazy quilt that made their nation as well as Suriname's.
My husband did a double take when the wonderful woman from Pakistan started speaking with that very strong Scottish accent - we may all come from somewhere else but we adapt and add to the land where we flourish...
My parents are from Guyana and my grandfather was from Suriname
🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾 Guyanese Pride
We put ours in the sun and make a stew with it mostly with chicken and eat it with rice never had kolanji and live in Guyana
Because when the bristish brought the east indians they brought not only there culture but also there food and vegetables
I can't explain how happy I was when I saw Suriname in the title. Not many people have heard of the country so I love that it's finally getting some recognition. I'm half Dutch, half Surinamese so I grew up with lots of Surinamese food. I really hope you try more Surinamese cuisine and learn more about the culture because it's a beautiful country with very rich and flavorful dishes. Much love 🇸🇷
We always covered Suriname in history classes
You mean Apellido
@@medelcastillo7806 wich country are u from?
My kids are half surinamese. My husband moved to the US from Paramaribo when he was 2. I didn't know about SU til I met him and now I wish more people knew about it too! Everyone we meet has never heard of us unless they're from a nearby country as well. The food is delicious and the culture is beautiful and diverse. ❤ I haven't been since 2016 but hope to take my children someday.
Karawila sambol can be prepared using raw bitter gourd too. That one is also not that bitter and adds a good flavor when you eat rice and curry. It is also cooked with sweet potatoes which is absolutely delicious. When tomatoes are added to the bitter gourd curry, it’s not the bad vegetable most people detest. But rather an excellent vegetable that amplifies your appetite. That’s one of my favorite vegetables. We Sri Lankans eat it a lot in different ways.
"It is not that bitter" - Every indian mom giving a scary death look at you... 🤣 Love my mom ❤️
When it’s pressed well to remove the juice and cooked with gor/ jagerry it is soooo good. I love the crunchy seeds.
Yeah totaly and guess what I just had karela ki sabzi...not that I was enthusiastic for it it's just I had to just had to eat them.....😂😂with the same dialogue coming from my mother and in my brain repeating to lessen it's bitterness (tryna fool my brain and guess what I very badly failed...🤣🤣) Anyways it's healthy and I love my mom...so it's just I HAD TO 😂😂
Idk how i found this channel but damn I'm glad I did. I LOVE hearing the stories of people and their connection with the food/recipe they're sharing. I love hearing about their family connections and history and why this dish means so much to them. It's educational and heart warming.
Thank u for creating such a positive and unique space. Where we as viewers can come and enjoy and relax and forget the hardships of life. Even for only a few minutes. Some of us need that more than u know.
Thank u beryl❤❤
Flawlessly said! 😭👍🏾
"I begin wanting to like everything" - Beryl
Words to live by.
And I do agree about the bitter gourd comes with age statement! I'm malay and my mother always tells us that when we get older our taste palettes start to change/or even wear off a little so we start to look for more stronger flavours like bitterness or sourness. There's variations of sambals, soups and pickled dishes that our older generations really enjoy and it's kind of sad to see younger generations preferring more "modern" or "western" tastes, so they don't get cooked often let alone passed down to.
the is nice to know.
Assalamualikum.. Saya dari Melaka.. Awak dari mana?
Agree! getting rid of the white part in the flesh would help too. You can scrap it with spoon.
Me too! Used to hate it as a kid but now I love it! Masak dengan telur sedappppp
Yeah a lot of your taste buds disappear as you grow older
How am I only now just discovering your channel!? I’m now going back and watching every one of your videos. As someone who loves to travel and learning about other cultures and someone who’s grown up in a very multicultural home (Brazilian, Filipino, Belgian, & Caribbean) as well as having lived in many countries throughout my life (Suriname, Spain, Brazil, St. Lucia) your content is *right* up my alley! I love your videos and personality. Keep it up! 😊👍🏽
Yay hi!!
@@BerylShereshewsky Hello Beryl. Could you make a Suriname food only themed video?
"If you have filipino mom, you'll learn it the hard way"
Thats Accurate 😂
Same with Indian moms. Especially Bengali mothers. I hated bitter gourd as a child. But I like it now when it is done fine. Beyond cultures Asian people have a similarity that just goes way beyond the differences.
I use to throw up eating that dish
I love it when the Filipino tells that "You need to learn it the hard way"... well that is true in the Philippines as a child I used to despise the ginisang ampalaya but it's a rule in the Philippines that "the food that is served, is the only food you should eat" if you resist the Drama is on! your mother will self-pity for providing food they can only afford and we should be lucky because there are kids in the streets that are starving. Then she would be hurt. She prepares it with love, by not eating the food it feels like you don't appreciate her efforts.
But as I grew up that became one of my favorite dishes. sauteing the tomatoes until the meat is mashed and the skin is detached enhances the flavor and adding little ground meat is optional but the egg is essential in balancing the bitterness.
I always get excited to eat Ampalaya. That's my favorite vegetable to eat
Hahahah on point nanay drama 😂
Tip on lessening the bitterness of the ampalaya is to cook it with oil. Do not ever simmer it with water.
I love your comment 😊
@@ellalibrado9999 soaking bitter gourd in salt water for a few minutes then rinsing it before cooking works to reduce bitterness too.
My friend from Bangladesh introduced me to bitter melon, just pan fried with salt and turmeric and I was shocked by its taste. I ate it out of respect. When it was served to me again I was a bit apprehensive but I ate it anyway. By the third or fourth time, I was hooked! I love it and now crave it!
AYE that is how we eat it on the Indian side of Bengal as well. Same recipe. No differences. Food is food. I personally like it when done right and with just rice, pinch of salt and ghee(clarified butter)
Right? I am from Bangladesh too, and I love bitter gourd fries, just like you described. It's so simple yet delicious.
Another way we eat bitter gourd in Bangladesh is by thinly slicing it and sauteing it with potatoes and lots of shallots. The trick is to not stir it too much as it can bring out the bitter flavours more. The shallots and potatoes balance the bitter flavour with their sweetness.
It's like coffee,you don't like it firstly but then it becomes addictive.
The bitter taste of it makes the water taste sweet when drinking
We definitely need an episode on Suriname. I've never heard of it either but I'm super fascinated in how cultures develop their food culture and what influences it
It’s a country in South America, not too far from Guyana. They speak Dutch there, I believe, and the about a quarter of the country is of Indian ethnicity, another quarter is the native peoples, and the rest are Afro-Surinamese, Indonesian, and mixed. So there’s a mix of Indian, African, Native, Asian, and even Dutch foods. Guyana’s population is mostly Indian, Black, Asian, and Amerindian, but was colonized by the British, so there’s heavy influence in terms of a mix of Indian/African/Native/British foods.
So the foods of these people are heavily influenced by not only the country that colonized them, but by the people who were brought in as slaves/indentured servants to these countries, as well as the native people who are originally from that country.
You know guyana?
There's a ton of videos on how to make all kinds of Surinam food, but most of them are in Dutch, sometimes English subtitles. I f you don't understand something, the're more than happy to help you out in English, although some ingredients might be a challenge te get your hands on. But it's one of my favourite cuisines, a mix of South American Native, Indonesian (Java), Indian, African and Dutch influences. And a whole range of lovely pastries also.
We definitely have a great cuisine. Think many countries with a slavery/immigrant history. Suriname (at least the Indian Kitchen) is a bit different, I think, as it was colonized by the Dutch, they didn't have many ingrediënts from India, many of their English colonized counterparts did, in small amounts I guess. Many dishes are different but closely resemble some dishes in India.
@@MAYBEE90 not so many natives. Most got killed or died of illness's brought overseas. There are much more 'Indonesians' and 'Chinese'
I love how every country has their own version of a bittergourd dish whereas my mom just boiled the vegetable, and made a clear juice out of it (it's bitter asf) n made me drink that since I was a kid cuz ''we all need some bitter in our body after eating all that chocolate". I too wholeheartedly believe that. And I'm gonna do the same to my kid one day.
😂😂😂 It doesn’t matter what you give them, they will be traumatized. So you might as well introduce them to these healthy things. I gave my kids elderberry tea growing up. It’s mild and fruity. But to this day they think it’s gross 😤😂 I spared them the nasty medicinal cough syrup I grew up with tho 😂
Please stop this cycle of suffering.
I'd rather die young than eat bitter gourd in that way.
Haha I experienced this too growing up. I've learnt to be okay with bitter melon but I don't drink it that way anymore and I don't believe we all need bitter in our bodies. A lot of people used it as a sort of detoxing thing when you've had too much unhealthy food. There are much more pleasant ways to consume bitter melon but I guess this is the fastest - hold your nose and gulp it down.
COOK IT. the thought of bitter melon as juice is just
What is that pitiful cooking. The first time I ate bitter gourd was a soup with bitter gourd stuffed with meat, and it's delicious.
Karela gosht (Pakistani dish) is my favorite.🤌😵💫🇵🇸
Omg you shredded that coconut with a cheese grater must've been really hard! That's dedication right there! Great job, Beryl!
I watched that and thought, "OMG she's working so hard. Dang!"