- Hi, I'm Beryl.
And the theme for today's episode is pineapple.
We have five pineapple dishes
from five countries, and ladies, just a heads up,
there are boys in this episode.
(Beryl giggles)
Let's get started.
(calm music)
- Hey, Beryl, I'm Pauline.
I live in Lisbon, Portugal.
And I'm originally from the Netherlands.
So the dish I wanna tell you
about today is called kip kerrie ananas taart,
which translates to chicken curry pineapple pie,
which is quite a mouthful.
Picture this: you have
a buttery, flaky puff pastry crust filled
with this nicely spiced, warm chicken curry.
And then there's these little explosions
of sweet and sourness from pineapple.
I really love this dish because it's the perfect balance
between sweet and sour and salty and savory,
and it's warming, but it's actually not too heavy as well,
so it's the perfect dish for any weeknight meal.
Most Dutch people will have eaten some form
of this chicken curry pie
and think of it as typically Dutch.
I mean, we use curry powder in lots of our food
and we even drench our French fries in curry powder.
But the dish obviously leans heavily
on our previous presence in the Caribbean,
in India, and in Indonesia during colonial times.
So I like to think of this dish as an ode
to the multiculturality of the Netherlands.
It's not rooted in any one cuisine,
but it's made for all taste buds.
You'll find a version of this,
whether it's in a sandwich or in a pie,
or most importantly with or without pineapple,
in Dutch diners, in Surinamese and Indonesian tokos,
and at your grandma's dinner table.
So I've loved cooking since I was about three years old,
and that's because my mom involved my sisters and I
in the kitchen from a very young age.
We'd each have our own signature dish, which we'd perfect
and cook ourselves each time we wanted to eat
that dish as a family.
Mine was guacamole, and my little sister's was
this chicken curry pineapple pie.
So when I first started eating this,
it was likely to be very undercooked or very over salted
because she was just learning how to cook.
But as she grew up and as I grew up,
we didn't have to pretend to like it anymore
because she got really good at cooking
and it became my favorite dish at home.
But for me, living far away from home,
it's turned into a special occasion dish
that I cook for friends when I'm feeling homesick.
So I really hope you try this delightful dish
from my multicultural home country.
Just please, please, please don't burn your tongue.
- Okay, this was really simple,
but at the same time really freaking hard to make.
And I am buying a little time
because I am gonna burn my mouth
if I try to bite this right away.
(Beryl giggles)
When Pauline and I were talking about the dish, she said,
"Oh, by the way you can do these as individual pies."
And I was like, "Oh, that's gonna be so much easier.
Love that idea."
Pretty much all of my pies burst open
and I didn't film it because I was embarrassed.
I think I overstuffed them.
And even though I did prick holes in the top,
I just think I overstuffed them.
Do we think this is cool enough to eat now?
I think it is.
Ooh, ooh, flaky.
Oh, could you see the heat coming out of that?
Ha, ha, ha, it's too hot.
It's too hot.
Cut.
Okay, the stuffing is so good.
Pineapple and chicken is not necessarily
a combo I think about, but wow, it's really good.
Ha, I do wanna mention the artist today.
Her name is Jolanda Zurcher.
She is an illustrator based out of Germany.
I feel like looking at her pieces is kind
of like looking at an I Spy.
You can look at them for so long.
There's so much detail in everything.
I love her colors.
I just love the vibe of these.
I'm leaving a link to her socials in the description.
You know what this needs?
It needs some Maggi Hot and Sweet.
I feel like this hasn't made an appearance
in a while, but don't worry.
I'm still best friends with it.
Maggi Hot and Sweet.
It's hot and sweet.
Yeah, this is great.
I also think that this filling, if you wanted
to just have it with a bowl of rice,
would be so delicious.
It just was so simple to make that.
I feel like, don't feel like you can only try it
if you're gonna make yourself a pie.
You could just eat it on its own.
It's that good.
(calm music)
- Aloha, my name is Evan,
and I'm from Mililani, Hawai'i,
but I've been living in New York
for the past seven years.
Today, I'm gonna be talking about pineapple saimin.
Saimin is a Hawaiian dish whose name comes
from Chinese for small and noodles.
But the origins are a lot more diverse.
Saimin looks very similar to a bowl of ramen.
In fact, a lot of people in Hawaii call
instant ramen saimin.
A basic saimin will have a dashi broth, noodles,
and toppings like green onions and kamaboko,
which is a cured fish cake.
Other toppings include Spam, Portuguese sausage,
egg, and chashu.
This version is special because
of the grilled pineapple used as a topping.
Maybe it's the nostalgia, but I find saimin
to be so warm and comforting.
The flavor is a bit less salty than ramen,
and the sweetness of the pineapple pairs really well
with the ginger and the broth,
and also contrasts beautifully with the savory Spam.
To me, this dish honestly just tastes like Hawai'i.
Saimin is essentially the dish of Hawai'i.
You can get it many fast food restaurants
like McDonald's, or Zippy's,
but also get more upscaled versions
at fancy restaurants.
Eating saimin has been an important way for me
to stay connected to my home.
Moving all the way from Hawai'i to New York was
really difficult for me.
I remember going to a 7-Eleven and being shocked
when I found out they didn't sell any Spam musubi.
What I miss most about Hawai'i was not the beaches
or the weather.
It was the food.
So many of my memories from there are linked to food,
from the potlucks to the luau,
to just eating musubi on the beach.
Eating saimin really reminds me of home.
I'd actually never heard of pineapple as a saimin topping
until I was making it and throwing in leftovers I had.
I decided to try adding leftover pineapple to it
and was amazed at the beautiful addition it made.
Now I grill the pineapple before adding it,
and I think it makes the dish
even more reminiscent of Hawai'i.
Because of how popular pineapple and saimin are,
I think this is a really great example
of Hawaiian cuisine and the many unique flavors
and cultural influences that make it special.
This dish is so ono,
so I really hope you enjoy it.
- The recipe has Spam and any time there's Spam
in something, I just get very excited.
And I wanna say this before I eat.
I want to do a Spam episode.
I did one in the very beginning of the channel
before I was doing submissions from all of you.
So please, let's do a Spam episode.
Email me Spam dishes.
Oh my God.
Okay, let's eat this.
This one has Spam, pineapple, and the noodles.
This broth is so good.
This is the first time that I've used dashi powder
in a soup,
and the Spam is super salty,
and with the grilled pineapple and the broth,
oh my God, this whole thing is one
of my favorite soups I've ever had.
That was a big bite, but I'm happy.
I couldn't find saimin noodles,
so these are udon noodles, which are an okay swap
if you can't find the saimin noodles.
I'm like really going to town on this
because number one, I'm so hungry right now.
And number two, it's just such a good dish.
This soup is amazing.
The combo is amazing.
Let's do a Spam episode.
Before we get to the next dish,
I wanna thank BetterHelp for sponsoring today's video.
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As somebody who's been to therapy in the past,
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If you're interested in trying it out,
you can use my code BERYL
and that will give you 10% off
your first month at BetterHelp, that's H-E-L-P.com.
And I'm leaving a link in my description.
Now it's time for more pineapples.
(calm piano music)
- Hi Beryl, hi friends.
My name is Van.
I am the daughter of Vietnamese immigrants born
and raised in the state of Ohio in the USA.
The dish that I want to share
with everybody today is called canh chua.
Canh chua literally translates from Vietnamese
to English as "sour soup."
The sour in sour soup, or canh chua,
actually references the tamarind
in the soup broth base.
It is balanced out with fresh herbs,
juicy tomatoes, protein, funky fish sauce,
and finally some really sweet and dynamic pineapple.
I really love this dish because I think
the pineapple in it becomes really satisfying
and really succulent, rounds out the dish really well
and becomes a part of the dish
that people might not really think
a fruit is capable of becoming.
It's also fun because it's different compared
to the controversial, say pineapple on pizza
or pineapple rings on top of a Christmas ham.
But I think that the pineapple
in this dish becomes something
that is savory and dynamic and unexpected.
And so I really hope people get a chance to try
this wonderful light yet hearty comforting homestyle dish
that I think most Vietnamese family households are
really fond and familiar with.
It's definitely a dish that I think a lot
of people have a lot of sentiment for.
I know that I do.
I think of my kind of arsenal of recipes
that my mother passed on to me,
dishes like canh chua, dishes like fried rice,
dishes like braised pork belly.
These are all dishes that definitely help
to provide a little bit of a taste of home,
or a little bit of taste of your family's home cooking
in a way that is adaptable,
in a way that is attainable
in most places where you go.
Thank you so much for including me
in a part of this wonderful community.
And I hope you guys all have a wonderful experience
in the culinary world, bye.
- This recipe really was hard.
I struggled to understand the instructions.
I also had to use quite a few replacements,
which the recipe did offer me
because I couldn't find some of the ingredients.
I just think overall, this was one
of the hardest dishes I've made on the channel.
So I hope it tastes good.
I'm gonna start with the stock.
I'm just curious how it even tastes.
It definitely, okay.
It definitely has the sweet and sour flavors
from the tamarind and the pineapple.
So stock, I think work.
I do think that I could have used a better piece
of pork to make the base.
Or to be honest, I could have just bought it,
but that's neither here nor there.
I tried to do the whole thing.
I'm excited to have some catfish.
I freaking love catfish and I just never find recipes
that cook with it that often.
For all of the struggle that I felt,
and I will tell you I was stressing in the kitchen,
this tastes really nice.
Does it taste like the three hours
it took me to cook,
not including the extra time because of filming?
No, and that makes me a little bummed.
Lemon basil is really nice.
I never really know what else to do with it though.
So now I have this kind of big bag of it.
What else do I do with lemon basil?
It's a good soup.
I would just say, don't make the stock yourself
because that's where all of my stress happened.
I would start from the put the catfish
with the pineapple into the broth section.
And then I think you're gonna have a way better time.
I appreciated the challenge,
and I think that the challenge showed me a lot
about how frustrating it can be in the kitchen
when you don't know what you're doing
and you just feel like everything you're doing is wrong.
Trust the recipes, trust your gut, and just keep tasting.
That's what I learned from this experience.
(calm music)
- Hi, my name is a Anacleto.
I'm from Petrolina, Brazil.
And I'm here to share with you delicia de abacaxi.
It means pineapple delight.
It is a dessert made of a layer
of condensed milk custard,
another layer of a chunky pineapple jam,
and topped with whipped cream meringue.
It used to be a really common dessert served
on fancy dinners and family meetings back in 80s and 90s,
but it's kind of outdated now.
I don't know why, but I remember having this most
of my life on Christmas time
when my mother used to make it,
also my grandma used to make it,
and also my aunt used to make it.
So I can tell you that it is
a really tradition Brazilian mother's recipe
that is made and served by every single family here.
So the first layer is made of yolks,
milk, and condensed milk.
Just remember to stir every time to not get lumps.
The second layer is made of chopped pineapple,
sugar, and cloves.
For the top, just beat the egg whites until fluffy.
Add sugar and heavy cream.
Dispose the layers on a clear container.
Put to chill for at least four hours.
And as we say in Portuguese,
(Anacleto speaking in Portuguese)
- This is kind of reminding me of a trifle,
and I don't know if any of you watch Friends,
but that episode when Rachel made
the meat and dessert trifle,
but this one is just dessert.
I also wanna say that I kind of feel like
I made a custard.
Like not a totally real custard
by the definition of maybe what a custard is,
but I do think that this layer is a custard.
I wanna get, ooh, ooh, ooh.
(calm piano music)
It's sweet and fruity.
I'm not somebody who usually craves desserts after a meal.
I just find things that are overly sweet to kind
of like hurt my cheeks.
I don't know if of you feel that.
This is definitely sweet,
but the pineapple kind of is balancing it out.
I like it.
I really think we need to talk
about this condensed milk pudding because,
(Beryl laughs)
excuse me, Brazil? What?
I just love condensed milk.
I love it in coffee.
I love it in desserts.
I think the flavor of it is just mmm!
Makes me happy.
Oh, and by the way,
I have left a link to Anacleto's YouTube channel.
It is in the description.
(calm piano music)
- Hi everyone, my name is Rainen.
I live in New York City in America.
The dish I'm sharing today comes from Cambodia.
It's called samlor machu,
which translates to sour soup.
It's a sweet and sour soup with pineapple,
tomato, and your choice of meat,
usually chicken or fish.
A huge helping of mint also adds a lot
to the freshness.
I like this dish because it's easy to make
with standard supermarket ingredients.
Cambodian restaurants are very rare in America,
even here in New York City.
So it's nice to have something quick
and easy to make at home.
Sour soups are pretty common in Cambodia,
often containing tamarind as the source of sourness.
Another popular variation, samlar machu kroeung,
contains lemon grass, galangal,
turmeric, and water spinach.
My parents often made sour soups when I was growing up.
When I started cooking,
this was the first Cambodian dish I learned to make,
although a more stripped down version.
Savory pineapple soup is pretty unique dish.
I made this for several of my friends
to introduce them to Cambodian cuisine.
They all love the unique flavors,
and I think you will too. Enjoy.
- I did not realize how many soups we would have
in this episode, but I love it.
I like this one, especially because very easy to make
and it's very much, at least for me as an American,
it's definitely translated a dish, you know,
for Raymond from back in Cambodia
into something that's easily accessible
in any US grocery store.
So shopping for it was one
of the easier shops I've had to do.
(calm music)
Wow, it's so interesting how you don't need
to necessarily make these super complicated dishes
to have flavors transport you.
The combination of flavors here of the mint
and the chili and the pineapple and the,
I mean, okay, all the ingredients combined,
it's not an American chicken soup like at all,
but it also wasn't a crazy complicated dish to make.
Gosh, I really like pineapple and chicken together.
Is this a common thing?
I feel like maybe you hear about it on pizza but,
or like pineapple and ham.
I don't know.
I just, I really like the pineapple and chicken.
It's good.
Let's get some mint in here.
The mint is just like, ugh. Mint, man.
I love the balance of how it's sweet and spicy.
I just can't get over how simple it was to make.
And I think the soup does a great job
of challenging the idea that a lot
of us have about how cooking outside
of our culture can be super complicated and stressful.
This wasn't stressful.
And for me, it's such a new thing,
and I just, I love that.
I just freaking love it.
I've been doing the show for a while now
and I am just not bored of it yet.
There's so much to learn about and taste in this world.
You think you've done it all.
Actually, who thinks that?
The limit does not exist.
I hope that you guys enjoyed this episode
and I will see you all next week.