- Hi, I'm Beryl.
And this is the second salad episode.
If you missed the first one and need to catch up.
(dramatic voice) In a world
with different types of salads
one woman
dares to try
them
all.
I really, really like it.
Salads.
(laughing)
The artist today is Tonya Timberlea.
She's an artist based out of Jaipur in India.
I was really drawn
to all of the beautiful colors that she uses
and the landscapes that she paints,
the architecture design.
I'm gonna leave a link to her Instagram
and to her shop in the description below.
And I do want to mention that the video today
is sponsored by HelloFresh
and we will get into the cooking of that
in a little bit.
But first,
we are going to start with a salad recipe from Thailand.
- (speaking Thai)
Hi everyone.
My name is Anna.
I am Thai, Swedish, Irish.
And I'm coming at you today from Dublin, Ireland.
So the dish that I'd like to tell you all about
is the humble, but incredible, Thai Papaya Salad.
So in case you don't know what a papaya is,
it is a tropical fruit,
shaped kind of like an overgrown cocoa pod.
It's orange when it's ripe.
And it is green when it is unripened.
So the list of ingredients for the papaya salad
is quite extensive.
This recipe is really easy to veganize.
All you have to do is replace the fish sauce with soy sauce
and just not add in any dried shrimp.
This dish is typically eaten
amongst many other savory dishes for dinner.
It is available all over Thailand
but it did originate from the Eastern part of the country
near the Laos and Cambodia borders.
The reason I love this salad so much
is because I never realized you could crave salads
until after I had this one.
It's super healthy, super flavorful.
And it's just an incredible side dish to any savory meal
or simply by itself with some sticky rice.
So I hope you all enjoy it.
I will be very surprised if you don't.
See you later.
Thanks for having me.
The last time I had a green papaya salad.
It was so spicy,
I thought that my face was going to fall off.
I have never worked with a green papaya before
and I actually followed a recipe from Hot Thai Kitchen,
which I will link below.
And I felt that the technique to cut up the papaya
was super, super helpful
because I didn't have the necessary tool.
(crunching)
Wow.
Tastes legit.
There were definitely some ingredients that I used
that I've never used before.
And now I have a lot of, per usual.
The dried shrimp,
not sure what to do with the rest of those.
I also have a lot of long beans now.
If I'm going to be honest,
I was very intimidated to make this recipe
for a few reasons.
Number one is that I've had this in a restaurant
and the flavors just seemed complex.
But having done it myself, it was not that hard.
Honestly.
If you can get a green papaya, you're golden.
It's hot in my apartment right now.
I have to have the AC off so I can film.
And I'm like, oh,
like this hair is like a woolen blanket on my neck.
Bleh!
Although, this salad is actually a good combination
for the heat.
I'm gonna finish this bowl.
So you'll just have to wait.
(whimsical music)
I just realized.
So normally you have this with Thai sticky rice
and that's because you have all of this beautiful sauce.
Oh my gosh.
I feel like I'm going to spill it.
There's all this beautiful sauce at the bottom.
And then you would just have the rice like soak it all up.
Mm.
I wish I had rice right now.
I do not have any.
(whimsical music)
I'm doing it.
Whoa.
It was good though (laughing).
Okay, next dish.
- My name is Justin
and I live in Kansas city, Missouri, in the U.S.
The dish I want to share with you today
is called Ramen Salad.
So typically my mom will make it fresh.
So she'll make the lettuce and everything
and put the almonds in and crunch up the Ramen over the top.
The Ramen's really important in this recipe
for two reasons.
One, you get the nice crunch of the raw noodles
on the salad.
Sort of substitute those like a crouton.
And also you use the flavor packet in the dressing.
So you get the flavor packet
as well as the crunch from the noodles.
This works really well together.
It's salty and there's a lot of vinegar and sugar
in the actual dressing.
So it's sorta got a sweet and sour,
get some of the chicken flavor
and you get the crunch on top.
Just, it's a really nice refreshing salad.
And I think it tastes really good.
I like this dish because it's simple.
It reminds me of home.
It reminds me of, you know, the good times.
And it just,
it makes me happy.
This dish makes me happy.
- Okay, Ramen Salad.
This is something that my mom actually used to make
when I was a kid.
And I have not had this in forever.
I'm excited.
Come here salad.
(crunching)
(laughing)
It's just like,
like a memory unlocked.
All right, a big piece of noodle.
Oh my God.
It reminds me of when I was a kid.
My sister and I used to fight
over the biggest chunks of the noodle.
Because when my mom would smash it,
you know you would get the little ones
and like the little ones aren't fun.
Like you would want the big ones like these.
These were the golden ones to get.
There are not that many lettuce salads
that you need to let sit in the dressing.
This is one of them.
The dressing needs to soften the noodles a little bit.
And the liquid from the lettuce
also will help soften the noodles a little bit.
I bet if you use the noodle, like YY,
or one of the fried noodles that's seasoned
and made that in the salad.
Like, that would be very good
because then the noodles would have even more flavor.
My sister's coming over tonight
and I'm definitely going to give her some of these
and I will insert her reaction now.
- Oh, we're doing this on camera?
- [Beryl] Yeah, yeah, yeah. You have to do it.
- In real time?
- [Beryl] Yes.
- Okay. I hope I like it.
- [Beryl] Does it taste like childhood?
(Beryl laughing)
- Yum. It's so good.
- [Beryl] It's all about the big pieces.
- Yeah, that's what I want.
(Beryl laughing)
- All right, we're done.
- I feel like this is a really good recipe
because it doesn't matter where you live.
You can make this, the ingredients are super universal
and they're super, super affordable.
Ramen Salad club (laughing).
If you're going to make this recipe, I beg of you,
please do not over crush the noodles.
And have too many of these like little tiny.
(clap)
My card ran out of space while I was talking.
We were pretty much at the end of it.
And I was saying, if you're gonna make this salad
don't make the Ramen too small.
Make sure that you leave some of these bigger pieces
because these are what make the salad so good.
Okay.
Okay, so we're back with our sponsor, HelloFresh.
And I have chosen to make their Mediterranean salad,
fitting, for this episode.
Mediterranean salad is a super, super simple dish.
You'll find the origins of it in Greece.
And the thing that I actually think is so interesting
about HelloFresh
is that they have tons of recipes from all over the world.
And you really can travel in your kitchen.
The thing that makes them nice
is that everything is pre-portioned.
So you don't end up with like a ton
of this one specific ingredient
that maybe you only needed a couple of tablespoons for.
And now you have an entire jar of.
I'm speaking from experience.
So there's less waste.
There are tons of different recipes to choose from
and it can help break up your routine a little bit.
And I feel like if you're somebody who watches this channel,
that might speak to you.
If you have a larger family,
you can get a bigger box with more servings.
HelloFresh has actually donated over 4 million meals
to charities in 2020.
And they're continuing to donate
throughout the Corona Virus crisis.
Which I think is something that's really important,
being a part of the communities that you serve.
Funny enough, the tradition of eating salad
at the beginning of meals,
is actually an ancient Greek tradition.
So trying the Mediterranean Salad from HelloFresh
felt like the right thing to do for this episode.
Ta-da!
It looks great.
Okay.
This is my Mediterranean inspired salad.
I really appreciated the individual amount
of the spice packet.
Because it has happened to me many times
that you need one spice for one dish
and then you have this entire jar.
And then you're like, okay,
like what am I going to do with this entire jar?
And you don't know.
And then it sits there and it sits there and goes stale.
Is that anybody else?
Maybe?
Mm.
The hummus dressing is actually
something I've never tried before.
And I really like it.
The stand out are the chickpeas.
Whoa, wait, and the grapes.
Hold on.
The grapes were a little bit of like a random toss in
that made me think like Mediterranean salad grapes?
But actually I think they add like a really nice sweetness.
Anytime you put feta cheese and roasted chickpeas together
you're gonna have a good time.
Yum.
If you're interested, go to Hellofresh.com
and use my code Beryl14 to get 14 free meals,
including free shipping.
(laughing)
Okay, final salad dish, didi.
- Hello, my name is Diandra and I am from Indonesia
but currently live in England.
The dish I want to share today is Gado Gado,
an Indonesian salad.
Gado Gado is a salad consisting of blanched vegetables
topped with savory peanut sauce and crackers.
You can add vegetables based on your liking.
However, typical Gado Gado consists of
potato, water spinach, cucumber,
cabbage, green beans and bean sprouts.
But then like tofu and tempeh are also commonly added.
The flavor is sweet and savory with a hint of spiciness.
Indonesia loves its spicy dishes.
The literal translation of Gado Gado
literally means, as thoroughly mix, in English.
I think most Indonesian knows this dish.
It's a very humble and casual dish
that you can eat throughout the day.
I like how Gado Gado is very versatile and accessible.
And you can also find it anywhere
from thrift store to high five-star hotel.
This dish represent the diversity
of international culture and ethnic.
And finally this dish reminds me
of the castle days of Indonesia.
I used to have it often with my friends during lunch
where we'll have our own combination of Gado Gado.
And try each others to find
whose combination taste the best.
So (speaking Indonesian) or in English, enjoy the food.
I hope you like it.
- Okay, my final salad is Gado Gado from Indonesia.
And how beautiful was that platter?
I mean, it was so beautiful.
I have a little kind of like a,
like a little spread you know,
like a little bit of everything on here.
(whimsical music)
I knew it was going to be this good.
I okay, I dipped my finger into it.
Ooh.
Yum.
But I didn't have it with anything.
You know, I want to save the reaction for here.
But it's so good.
I just feel like I need like a little,
like a little bit of all the things.
Ooh, I might've done a little too much of all the things.
There are so many elements to this salad.
I felt like I was cooking it forever.
Luckily I kind of just kept using the same pot
over and over and over again.
And that saved on time and water,
but like, it definitely, it's a bit laborious.
However, it's so fresh, everything tastes so good.
The peanut sauce like elevates the vegetables.
It's good.
Prawn cracker my favorite.
Oh my gosh, they're so good.
I didn't include Tempe in this
because Tempe makes my tummy hurt.
I feel like we're really, we're at that place now.
You know, where I'm just being really honest
about all my digestive issues.
In every episode I do,
I feel like I always am learning so much
about food and about culture.
I'm learning about you guys, but okay,
maybe this is like cheesy,
but like I feel like I'm also learning about myself.
Okay, it is cheesy, but like, it's true.
And I felt like today, especially,
I was feeling very intimidated.
And I was doing anything that I could to delay filming
because I was like, I just, I thought that I was gonna fail
and I didn't want to fail
and I didn't fail.
And I actually really enjoyed the process.
Like making the papaya salad
and learning how to cut up that green papaya was really fun.
Like it was, I really learned something that I did not know.
And I think that, that is so cool.
Allowing yourself to like, be nervous to try something new
but then doing it anyway.
As scary as it is, it's really fun.
And I, you know, it's the same thing for cooking.
So thanks for coming to my emotional talk
at the end of this video, but that's just how I felt.
I want to say a big thank you to everybody
who was involved in the video,
and to the artists
and to HelloFresh for helping sponsor this.
I have a lot of really fun things coming up
with international shoots.
And I am just excited to keep doing this with you all.
So I'll see you next week.