(bright music)
- Hi, I'm Beryl,
and the theme for today's video is,
"Meals that we made for ourselves when we were in college
because we didn't really have a kitchen then".
Because right now,
I don't really have a kitchen.
So let's start.
(bright music)
- My name is Tere,
that's T-E-R-E,
and I live in Mandaluyong City in Metro Manila.
So the dish that I'm going to talk about is,
"Hard boiled eggs that sculpt together
with rice in rice cooker
and then chopped off
and then mix it with tomatoes."
Dorms in the Philippines
usually they don't allow cooking inside,
because it's a fire hazard,
but you are allowed to bring an electric kettle
and a rice cooker.
Asian country,
rice is life.
And I went to an all girls school
and I graduated with a degree in Communication Arts.
So my mom,
my mom had taught me that.
When we were growing up we weren't really that rich
but there were times that we,
we really didn't have much
and we're trying to save money.
We did it probably once a week.
And I just let her do it.
And she just dumped the whole egg,
raw egg in the rice cooker.
And that was it.
And I was like, "okay."
And every time that I make this in front of my mom,
it's a dish that's something
that you can do or eat together.
So if you're trying to make ends meet
and you try to save money
and also don't have time to cook,
this is the perfect dish for you.
It has rice.
It has protein,
and it has vegetables.
Although the tomatoes,
I think technically is a fruit
but tomato tomato.
All right, that's it.
I hope you enjoyed it.
Make it fancy (giggles).
(bright music)
- We are starting with the rice cooker dish
from the Philippines.
And I loved that at the end,
I was told to make it fancy.
- Make it fancy.
- I like that there is also was a blend of the tomato
in the rice cooker dish.
And now also the chicken in the rice cooker dish.
There's a lot of rice cooker recipes.
And I'm thinking maybe
that it should almost be its own video.
(bright music)
It's just very comforting.
Wow, the rice is really good.
(bright music)
When I was in college,
and look at me,
I am bright eyed and bushy tailed,
I had a microwave in my dorm.
And so everything that I cooked was in a microwave
and that was,
it was honestly pretty good.
We got very creative,
I will say that.
I wanted to mention the artist behind me today,
her name is "Cyan".
She reached out to me
and shared her work of these beautiful food illustrations
which I felt not only went very well with the channel
but were just a joy to look at.
All of her account details are in the description,
if you want to check her out and support her work.
I'm giving this dish 10 out of 10.
It really has everything you need for a filling meal.
And its delicious.
I'm just like really into these rice cooker hacks right now.
(bright music)
- My name is Devanshi,
and I live in Bangalore which is in south of India.
And the dish that I want to talk to you about,
it doesn't really have a name,
I used to just call it "Ketchup Red Bhujia".
Bhujia, for those of you who don't know
is this Indian savory snack,
which is essentially just like fried noodles
that are just broken down.
And it's eaten with like a lot of Indian dishes.
Just add some cool crunch to them.
The reason why I really like this dish,
is because it's just super simple to get together.
I mean, you just take out two slices of bread,
you put some ketchup and you add some bhujia on top
and the sandwich is ready.
Growing up,
It was something that my mom would like quickly put together
when like she didn't have too much time to make lunches.
And then I sort of took the tradition forward.
So when I was in college
I would just make it often,
while I was snacking
or just curing final season at midnight, I guess.
So I have lots of good memories,
and I hope you try it.
And I hope you like the fact that it's,
it's sweet and savory and crunchy all at the same time.
(bright music)
- I brought a little show and tell for this food.
This is the bhujia sandwich from India.
And first I'm just gonna taste it.
And then I'll tell you about the props.
(bright music)
(giggling loudly)
This is funny.
Okay, I'm giggling because,
this is a snack that I've had many many many times.
I would just never think to put it into a sandwich but,
I guess anything could be a sandwich,
if you're hungry enough, you know.
(crunching loudly)
And this works.
If the bhujia interests you,
either as a sandwich
or just as a munchy little snack,
because it is delicious.
I would also like to recommend,
"Haldiram brand, spicy chana dal."
These are dried and then fried
and the spiced chickpeas.
And they're not big.
I'll show you.
I might need to do a second camera shot but,
like, okay now,
I'll just do a second camera shot.
Here it is.
And we put these out and the bhujia out.
if you're just sitting around
and having kind of like drinks before dinner,
or you're just kind of snacking around,
there's just,
snacking around (laughing loudly).
I dunno why,
I don't know why I'm laughing at that.
That's not even a thing.
Okay.
They're just really, really delicious.
And they're very simple.
And the flavors are so like big and bold
and just (kisses loudly).
Yeah, I know that I'm talk,
I'm supposed to talk about a sandwich,
but like,
these are really good.
It's like crunchy bread and crunchy bhujia.
The whole thing is just crunchy.
And I like crunchy.
(crunching loudly)
That was a little crunchy for my own good.
(bright music)
- Hi, my name is Jesper
and I live in the city of Åhus in Denmark.
The dish I'll be presenting is called,
"Braendende kaerlighed",
which translates to "burning love" in English.
And I mean,
with a name like that,
what's not to like?
Plus it's got bacon in it.
So double Wooh!
Fun fact,
Danes spread a pig to have extra ribs,
so we could get more bacon.
Yeah, now you learn something extra today.
The dish is pretty simple.
It's mashed potatoes,
bacon and caramelized onions.
For me, this is the perfect college dish
because I like cooking.
And depending on what I do with each step,
I can cook basically for an entire week.
I remember making this dish for my grandfather actually.
He lived in the town near my college
and it was pretty easy just to swing by and talk to him.
We both knew it was something the other like,
so he usually had the ingredients for it in his fridge.
(onions sizzling)
I don't know if I'd say it's popular
but it's pretty common,
especially among late twenties and up generation.
Yeah, millennials!
For me it's a good solid hardy meal.
It's fills you up.
Not only with the food, obviously
but also a nostalgic kind of warm place for me.
I hope everyone's safe out there.
Bye, bye.
(bright music)
- The names for these dishes sometimes,
I love that this is called "Burning Love".
Mashed potatoes,
bacon and caramelized onions.
(laughs) Sign me up.
I did,
I did sign up.
(bright music)
I mean,
I usually think about mashed potatoes as a side dish,
not as the main part of the meal but,
I'm not complaining.
Mashed potatoes when I was a kid
was I think my favorite food of all time.
And as I grew up,
I kind of stopped eating it as much but,
I don't know why.
Maybe like the health industry got into my head
and was like,
"don't eat mash potatoes,
like, you know, eat green beans."
That's it.
I'm bringing mashed potatoes back.
These are bringing me joy.
I do love caramelized onions
but boy, oh boy do they take forever.
You think like,
"oh, what do they need?
Like 10, 15 minutes."
No, they need like 30, 40 minutes
if you're doing it right.
It's a lot of commitment to an onion.
And I just feel like onions.
Like you don't wanna commit to them like that.
You want them to just do their thing.
And then you get to the rest of the dish,
but you know,
caramelized onions they're the whole show.
So you really need to take your time with them.
(bright music)
You may or may not have noticed
that the pan that I cooked with for this video
was new and different,
is actually made by "Made-in".
And I really like this cookware company Made-in,
because they make professional grade cookware
that's used in Michelin star restaurants
but are also perfect for home cooks.
It's not like you need to spend $400 on a great pan.
You can get a great pan at an affordable price
and you take care of it
and you can have it forever.
One thing that I'm very slowly transitioning away from,
is non-stick carbon steel,
which is the pan that I cooked with today.
On its own,
if you season it correctly
it will develop a natural non-stick surface.
I absolutely enjoyed cooking with it
which is also why I'm very happy to partner with them.
And to recommend it to you guys,
if you're looking to upgrade one or more pans
in your repertoire.
I have a code
and that'll give you 15% off your first purchase.
And the link is in the description.
(bright music)
- Hi, my name is Genie
and I'm from Chicago in the United States.
The dish I wanna share with you today
is my college version of omurice.
Omurice is a Japanese dish made with fried rice,
cooked in a savory sauce,
and then covered with an omelet.
I'm not going to offend anyone by saying,
"my version is in any way authentic."
It's not.
It is the perpetually broke,
time crunch,
mid western college students version,
made with leftover rice,
fried kimchi,
ketchup,
spam,
and wrapped in omelet,
because an egg makes everything better.
This was the perfect college meal for me,
and that my mom would keep me supplied
with giant bags of Korean sticky rice
and jars of kimchi
and cans of spam.
I went to architecture school here in Chicago
and it was a love hate experience.
I loved it sometimes
and hated it sometimes
and took extra long to graduate
because I couldn't decide on an actual direction in my life.
So kudos to the 22 year olds
who have it more together than I did.
I made up this recipe when I was remembering visiting
my grandmother until,
and she would make me catch up and fried rice
and wrap it in an omelet.
I added the fried kimchi,
which if you've never tried fried kimchi before,
you have to try it.
it's so, so good.
And spam was something we ate regularly at my house.
I've never been a great cook.
I've always been someone who prefers to assemble food
rather than cook food.
If you love ketchup with your eggs,
which I know is controversial
you can whip this dish together
in less than five minutes on a weeknight.
I think you'll be surprised at how delicious
and balanced it is,
even though it has super humble ingredients
and it's kind of scrappy,
like me.
(bright music)
- This is the omurice hack.
And if you haven't actually seen
what Genie was talking about,
I'm putting in a clip of omurice.
I can definitely see how this is a bit of a hack
because that looks incredibly complicated to make.
(bright music)
Wow, the spam fried rice
with the fried kimchi is next level.
Wow.
I wish I had been having this in college.
Honestly, at the end of the day,
my biggest takeaway from this whole channel,
is how much I love spam.
I had never had spam before.
I did this one episode of spam around the world.
And it was like,
"Oh my God."
And now,
I just feel like when I go grocery shopping
I just pick up spam,
because I love having it for breakfast.
This is a 100% going into the "will be making again".
It is all of my favorite things combined.
And the presentation is just,
it's really fun.
And eating it together is also really fun.
I think I need a new adjective (laughs).
This.
(bright music)
- Hi, my name is Kotryna,
and I live in Vilnius,
capital of Lithuania.
The dish I would like to share with you today is called,
"Grikaia, Grikaia Kasha"
also known as "Buckwheat Porridge Kasha".
It's a very nutritious grain,
usually salt roasted
and you could cook it afterwards.
It has a very earthy flavor
and it has a very,
very distinct aroma.
If someone is cooking grikaia in the dorm,
the whole floor will know about it.
Most of the children in Lithuania
or adults as well,
have to eat grikaia at least once a week
because of their nutrition.
They fill you up quickly.
They used to be one of the cheapest grains.
So they were used widely in institutional
like the army,
also schools.
You can go a long time on a bowl of grikaia
and it's perfect for starving student.
Because of the mentality that we have from Soviet Union,
most of my generation and the generations coming after
they didn't feel the deficit,
the constant lack of produce and of grains.
You couldn't just go and buy something.
But the mentality stays with you.
It's given through my grandparents.
it's coming to me through my parents.
You had to deal with what you had.
If you were able to buy a kilo of grikaia
that means you'll be eating grikaia for the next week.
My personal topping of choice,
is garlic and broccoli.
Or if I have forest mushrooms I gather myself.
It's a very easy and very quick meal.
I would suggest trying it for the experience.
And thank you for trying it out.
- Okay. I have grikaia,
which is extraordinarily fun to say.
Buckwheat is interesting because here in America,
Buckwheat is actually pretty expensive,
but the point of the dishes that in Lithuania,
it is not expensive.
(gentle music)
Hmm.
Wow, yes there's like this very earthy taste to it.
Now, I'm not sure if this is because
I didn't cook it long enough
or this is just how buckwheat is.
There's a little bit more to it.
And I actually like it.
It's not like mushy,
and it's not like a big bowl of soft grains.
It feels like there's some structure still to each of the,
I don't know,
like buckwheat pearls I guess,
is what we're gonna say.
In the recipe that Kotryna sent me,
and it is in the description.
She said, "in essence,
put whatever you have in the fridge into the buckwheat
and like enjoy your life."
In essence,
the point is to just use what you have.
There's not a strict recipe
or like things that you have to put in
for it to be authentic.
So that's why I added some dill,
and some of this white cheese,
because also yum.
I just love feta cheese.
I love a kitchen sink dish,
where you can just put whatever you want in it
and it'll turn out.
There's something just really lovely about that.
You know, no rules,
the wild, wild west of cooking.
I hope you found something inspirational in this video
and leave a comment
and let me know what you went to school and studied,
versus what you do as your career,
because I'm always very curious about that.
I will see you all in my next video.