The Dish I Wish You Knew | USA, Germany, Malaysia, Scotland | PART 2

Video Description

This is the second installment of "The Dish I Wish You Knew" where you share with all of us the dishes from your cultures and countries that you wish people knew about versus just the stereotype. The other Dish I Wish You Knew Episode: https://www.youtube.com/watch?v=rONzgAnpAWE The artist today is Isa, he is an illustrator from Indonesia. You can follow his work: htttp://www.behance.net/isapanicmonsta http://www.instagram.com/isaindrapermana Thank you so much to everyone who submitted videos for this episode. Katharina, Heather, A'timah and Wei-Lynn. Follow Katharina: http://www.instagram.com/kathxwm Follow A'timah: http://www.instagram.com/BlackSagefemme 00:00 Intro 00:28 Artist in Residence 00:52 German Mettbrotchen 02:11 Trying German Mettbrotchen 04:10 Scottish Kippers on Toast 05:53 Trying Kippers on Toast 07:15 American Shrimp and Grits 09:39 Trying Shrimp and Grits 11:28 Malaysian Orh Nee 13:47 Trying Orh Nee RECIPES: Orh Nee: Ingredients: 500 g peeled taro – sliced ½ inch thickness 3 to 4 stalk pandan leaves 80 g gingko nuts – peeled and centre pit removed 200 ml water + 2 tbsp sugar (for gingko nut) 500 ml water (for syrup) 140 g rock sugar (or more if you prefer sweeter). Alternative use granulated sugar. 10 pieces shallot 1/4 of cooking oil or lard serves 6 to 8 Instructions Boil gingko nuts with 1 stalk of pandan leaf and sugar for 30 mins, until softened. Slice taro and steam taro slices with 2 stalks of pandan leaves for 30 mins, until softened. Set aside to cool. Use a masher or a big spoon to mash the taro until they are completely well mashed. DO NOT USE blender. Dissolve rock sugar with water in a saucepan and bring to boil. Set aside. Cut shallots into thin slices. Heat up a dry wok, pour in cooking oil/lard and fry shallots till crispy. When done, scoop up shallots. Add in the mashed taro and continue to stir until the oil and taro are blended. Keep the heat low and continue to stir for about 10 in or until the taro paste becomes gooey and smooth. Add in half of the rock sugar syrup. If the consistency is too thick, add a little more syrup at a time. If you want the orh nee to be very smooth, run it though a coffee sieve. Again, DO NOT USE blender. To serve, scoop desired amount into a bowl, top with gingko nuts and some reserved syrup. I prefer to serve warm. Shrimp and Grits: https://www.sweetteaandthyme.com/authentic-southern-shrimp-and-grits/ Mettbrotchen: https://germanculture.com.ua/main-dishes/mettbrotchen/ Beaded Necklaces: https://www.etsy.com/shop/WhatMadelineSells Ghibli-esque Dust Creature Earrings: https://kikay.shop/ Where I get my earrings with a little discount code! https://shrsl.com/32k14 Pops of Color aka the Microgreen kit I swear by: https://shrsl.com/32k93 Here are Some Links for things you see often in my videos! A VERY similar Glass Pot to the one I have: https://geni.us/Z9V1jo My little red blender: https://geni.us/DPIkH Bamboo Cutting Board: https://geni.us/F0T2ZC Colorful Ceramic Bowls: https://geni.us/EuAsnn Mini Whisk That Is the Best Whisk: https://geni.us/sNA9H7c Silicone Brush: https://geni.us/P9TDJ Small Silicone Spatulas that I Love: https://geni.us/qBgs Wooden Spoons: https://geni.us/0N17A My Favorite Board Games Right Now Dominion: https://geni.us/4HlP Ticket to Ride: https://geni.us/fAcAcJ Carcassonne: https://geni.us/p4Ldfr 7 Wonders: https://geni.us/TgSw Wanna mail something? Beryl Shereshewsky 115 East 34th Street FRNT 1 PO Box 1742 New York, NY 10156 Follow me on Instagram: https://www.instagram.com/shereshe/ Support me on Patreon: https://www.patreon.com/beryl