Foods I Don't Like: Bitter Gourd | Guyana, Suriname, Malaysia, Philippines, Sri Lanka, Pakistan

[@Ovini4]

I’m so glad that you liked my dish Beryl 😍 lots of love from Sri Lanka 🇱🇰

[@BerylShereshewsky]

Thank you for submitting!!!! Made the episode start off easy hehe

[@O2life]

The Karawila Sambol was so pretty! I'll try it.

[@stephaniknight5809]

You voice is amazing!!!

[@AKASANJEEWA]

@@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. 😂😂😂😂

[@vivian2414]

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. 🥰

[@NikkoTanGoogle]

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.

[@kristaanderson8055]

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.

[@rexgnoib8284]

Well said

[@Telfund38154172]

Culture and natural way of cooking.....

[@sunl6539]

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.

[@recipesandsongs8050]

I'm indian... Bon appetit's Indian food is more basic than basic. In fact it is what a child would make

[@jayyyzeee6409]

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.

[@yesandhij]

Glad you liked it 😊

[@charithadissanayake3304]

Yaaaas!

[@sewminipramodya]

well that's a fact

[@diwankahansamal5537]

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

[@chayra7517]

Thank you, so lovely of you to say!

[@mysterioussoul8542]

You can also dry cut bitter gourd under the sun instead of deep frying too. It adds more taste. Love from Sri Lanka🇱🇰

[@coolslogentertainment1697]

ඔව් අපේ ගෙදරත් වේලල හදන්නෙ. එතකොට ඔයිට වඩා රසයි. ගැඹුරු තෙලේ බැද්දට පස්සෙ කිසි ගුණයක් නෑ.

[@yasirurooj8749]

Adding salt and placing it in sunlight makes all the bitter taste drain away in the fluid it gives

[@sanduswonderland]

I am from Sri Lanka too

[@300blackcats]

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)

[@lizryan7451]

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!

[@NovaGirl8]

I am middle aged and I still hate it XD

[@asirnewazkhan4172]

I can relate to this sentiment

[@fiveoctaves]

Fascinating. I've liked bitter melon since I was a kid...maybe because of everything that I had been through?

[@maithuanliudaimai4705]

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

[@sameenfatima143]

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

[@freebird1601]

is this a sindhi dish ?

[@fattiesunite2288]

@@freebird1601i think its punjabi

[@yasirurooj8749]

It's fricking Pakistani dish to all you douches....don't make it Sindhi Punjabi saraiki or whatnot

[@zehrasaleem4858]

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

[@RMShoaib]

My mom also made qeema bharay karely. It always so. Good.. it takes time to cook, but the taste is uncomfortable.

[@lalalouroux]

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.

[@nicemomasmr]

Awwww 💚💚💚💚💚

[@dangerlovesong6932]

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

[@BerylShereshewsky]

Thank you! I think it’s okay to dislike food I always wanna respect it though! 💜

[@ଓଡିଆଝିଅଅଳକାନାୟକ]

@@BerylShereshewsky please try some gulab jamun,it is favourite of every indian

[@MoreishVlogs]

Love from Pakistan. Karelay Gosht (bitter gourd with meat) is hugely liked here. thanks for making and sharing your feedback ❤

[@suheillahkazem4308]

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.

[@mmanderson1031]

Your recipe sounds amazing!! I'm going to have to try it!!

[@emma-mq4ie]

I wish you all the luck in the world.

[@suheillahkazem4308]

@@mmanderson1031 Great, I hope you like it. Thanks for trying it.

[@suheillahkazem4308]

@@emma-mq4ie Thank you, to you as well.

[@untitled-8538]

May Allah make it easy for you, and thanks for the recipe ❤

[@ranniemanangan5371]

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

[@genesisdelacruz9187]

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

[@fengkio3661]

And, as my parents would point out, don't mix/stir it so much

[@Xhin229]

@@__ariegallerie yeah, rather than "press" it should be "squeeze" to remove as much liquid of the gourd.

[@mira.r]

@@genesisdelacruz9187 magic bitter gourd touch huh? sounds interesting

[@lukasjacob3721]

@@genesisdelacruz9187 my lola never allow me!!! 🤣🤣🤣🤣

[@bababaghanoush]

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!

[@maitaadriano3159]

True. Bitter melon is that darkside element to attain balance.

[@shaintajraisani]

That actually very accurate - I liked bitter gourd but as I am aging I start to love it

[@johnrayordas]

Constipation has made me appreciate bitter gourd more. I always eat these bad boys whenever I can't shit properly.

[@rudyhandoko9713]

@@shaintajraisani because life is more "bitter" makes the bitter melon less bitter ?

[@sambait5017]

So beautifully worded.

[@MelvisVelour]

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...

[@ruthannroberson7048]

My parents are from Guyana and my grandfather was from Suriname 🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾 Guyanese Pride

[@jatoryaahdesouza6192]

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

[@tahirghoerahoe8246]

Because when the bristish brought the east indians they brought not only there culture but also there food and vegetables

[@Vasharan]

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]

aren't some yellow as well as being larger? if I remember correctly

[@LSDMCraika]

Yes, that's what I was going to say: the light color ones are a lot less bitter.

[@Ealsante]

@@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.

[@profdrrameshkumarbiswas1337]

It’s Karela, not Kerala.

[@FlailTV]

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.)

[@chrisevert7539]

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.

[@UzairHussain-d9l]

Yammy end Spicy bitter gourdkzbin.info/www/bejne/rHWlc5qDf5hlnM0

[@justnormal6626]

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]

So when they turn orange they’re not good to eat anymore?

[@chrisevert7539]

@@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.

[@outtaspace1566]

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

[@chiaradamore-klaiman8692]

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!

[@sashanoel8766]

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 💕

[@parboguy]

Tomorrow you can learn a lot... kzbin.info/www/bejne/g5bEkKOJopdgosU

[@rachelk4805]

Right? I feel like I am taking a tasty little journey around the world.

[@jal33sa]

This comment really made me smile I appreciate that you want to learn about my country 💕

[@cherhoogwoud4000]

🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷

[@ja-iesasingawiredja352]

Hi, im from Suriname🙌🙌🙌

[@ruvini9889]

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.

[@littlenewthings2662]

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

[@floreycabiten1200]

Yes here in Philippines you better soaked bitter gourd in water with salt or wash it with salt,

[@ishabyun5438]

@@floreycabiten1200 di ba nawawala yung nutrients eme niya? or myth lang po?

[@richardunica3542]

Bcoz of insulin never wash it

[@shinshinlola9038]

@@floreycabiten1200 same in Indonesia also.

[@haizmulan365]

Yes, to lessen the heavy bitter taste is to just soak it in salt🧡

[@annemichelle3494]

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 :)

[@rafaelserapio5972]

also when just meat and egg and ampalaya.

[@iagreewithyou3478]

That salad is phenomenal with ripe mangoes, singkamas, pineapple, and pineapple juice.

[@lykazulueta5796]

You can also add pine apple and a bit of pine apple juice to lessen the bitterness. Its delicious

[@Wisdom143-f1h]

Same my family cooking makes me eat veggies and fruits now they are my favourite..

[@rosaurobucu4551]

Ampalaya salad thats so hard to find. Even in the pihilippines. And even if u fi d one, its worth another lunch.

[@Save500]

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

[@ahibuk2452]

Same!!! Qeema karely are so good , she would sure have liked that even more.

[@wy6523]

piyaz bhary karely,piyaz aty karely,chicken karely qeema karely all are soooo good when eaten with yougurt especially🤤

[@iamnoone6624]

Reading it today hahaha

[@zahirasahar9491]

@@ahibuk2452 it's literally the only food I can eat karely with ;-;

[@ahibuk2452]

@@zahirasahar9491 relatable

[@maevandijk]

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 🇸🇷

[@medelcastillo7806]

We always covered Suriname in history classes

[@sundalongpatpat]

You mean Apellido

[@tahirghoerahoe8246]

@@medelcastillo7806 wich country are u from?

[@MoonAndSage]

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.

[@MANO-RANJAN-e3e]

What are you talking about we study about Suriname in our history books

[@KateS1980]

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!

[@stuartblittley3531]

i love this! 😌💖

[@KateS1980]

@@stuartblittley3531 xo

[@annbrookens945]

Very nice! And true!

[@BerylShereshewsky]

Oh my gosh!!! I love this 💜💜💜💜💜

[@KateS1980]

@@BerylShereshewsky A small thank you for spreading so much joy!

[@hk6549]

It's a pleasure to see that our little country Srilanka is recognised. There is another way my mom prepares ''Karawila Sambol'' and in that way we don't fry it. We put raw bitter guard to sambol. Adding lime,onions,coconut flakes,tomatoes makes it less bitter. Actually for me not only as a side dish it also acts as an appetite too(its fragrance )

[@LePsychicSidekick]

"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.

[@syrinemae1899]

the is nice to know.

[@mahaniibrahim9542]

Assalamualikum.. Saya dari Melaka.. Awak dari mana?

[@suluhidn]

Agree! getting rid of the white part in the flesh would help too. You can scrap it with spoon.

[@catlady8717]

Me too! Used to hate it as a kid but now I love it! Masak dengan telur sedappppp

[@izawalendowicz8105]

Yeah a lot of your taste buds disappear as you grow older

[@tsuyenneamatredjo9816]

So happy my country, Suriname 🇸🇷, made it in one of your vid 😊🥰 you should definitely try more of our dishes you'll LOVE IT!❤

[@taniakrant7743]

👍👍👍👍👍👍👍👍👍🙋‍♀️

[@Inayah-jy8qb]

yes, lobiiii!

[@aryw8634]

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)

[@Julianna_w]

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 😉

[@s._3560]

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.

[@weiwenng8096]

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.

[@caffeinatedmisfit18]

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.

[@shacooked]

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

[@rap3208]

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.

[@TitoBONITO_8finity]

WE DONT DO THAT HERE HAHA MGA WEAK LANG ANG NAGLALAGAY NG ASIN PARA TANGGALIN ANG PAIT. MAS MAPAIT MAS MASARAP

[@Edwardin1989]

@@TitoBONITO_8finity a fellow man of culture.hahaha i agree.

[@kawabewa_8w8]

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.

[@johnadolfsancho5572]

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.

[@misslouie6742]

I always get excited to eat Ampalaya. That's my favorite vegetable to eat

[@kiuza8088]

Hahahah on point nanay drama 😂

[@ellalibrado9999]

Tip on lessening the bitterness of the ampalaya is to cook it with oil. Do not ever simmer it with water.

[@nicemomasmr]

I love your comment 😊

[@nesadcruz7840]

@@ellalibrado9999 soaking bitter gourd in salt water for a few minutes then rinsing it before cooking works to reduce bitterness too.

[@AshaJay-c8p]

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 ❤

[@annelynn8708]

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?

[@SingingSealRiana]

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

[@thirteenlets]

Everyone is talking about the bitter gourd recipes, and here I am in awe and wondering where Beryl got her awesome earrings. 😍😍😍

[@nevanV12]

Beryl's earring game is strong.

[@scintilliance5665]

its in the description

[@mariafecotino8280]

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

[@katesanderson3208]

@@scintilliance5665 Not any more. Where do you buy your earrings Berryl?

[@BerylShereshewsky]

Ohhh which ones!! I have a few shops I like, the LSP ones are from a girl on Instagram called Fox Treats

[@viiiiiii3426]

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!!

[@viiiiiii3426]

Also, as a Sri Lankan, I commend you for eating that much bitter gourd in a day!!

[@oxoelfoxo]

A few points: 1) The bitter gourd Beryl used looks super bitter. I am told that the gourds with bigger ridges and lighter color are less bitter. 2) And yes, soaking them in cold salted water is the best way to remove a lot of the bitterness. 3) One new thing I learned is that the white pith inside the gourd actually tastes sweet when cooked so there's no need to take it out, just the seeds. 4) I like this made into a very thinly sliced raw salad with tomatoes, onions, maybe jicama and a sweet vinaigrette. 5) When I do the saute with egg, I like a lot of egg. It's like when she made it with minced meat and lamb, with lotsa tasty protein you don't taste the bitterness much. The fish was probably too bland to cover it up.

[@yyy-zn6xu]

I know this is old comment but please dont do the number 2.. Its not necessary at all.. Bitter can be removed by continuing to saute as the juices in bitter gourd will evaporate... With this, your bitter gourd will also be a bit crunchy compared to soaked ones... It will also take you less time in preparation and in my opinion soaking it with water and salt might drain some of its nutrients too..

[@cookbook800]

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!

[@rijudas3424]

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)

[@AkhtarM28]

Right? I am from Bangladesh too, and I love bitter gourd fries, just like you described. It's so simple yet delicious.

[@sabibarahman7278]

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.

[@remi_by_reman]

It's like coffee,you don't like it firstly but then it becomes addictive.

[@RowFourBlob]

The bitter taste of it makes the water taste sweet when drinking

[@calebsalvatierra3465]

Beryl just loves recipes from the Philippines. Love it.

[@BerylShereshewsky]

They are so different from what I've grown up with and I always find new amazing flavors! 🐈💜

[@calebsalvatierra3465]

@@BerylShereshewsky um i have a suggestion, you don't have to soak the bitter gourd in lukewarm saltwater. You just need to add a generous amount if salt and the water will come out along with the bitterness from the vegetable. + more tomatoes=delicious.

[@sevenandthelittlestmew]

@@calebsalvatierra3465 this is how I’ve seen it prepared. Just salt it, rub it a bit and let it sit for about 20 minutes, then rinse all the worst of the bitterness away. I love it with minced pork. Mmmmmmm.

[@tetrospace]

@@calebsalvatierra3465 yessss agree

[@syedhaque1252]

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.

[@emjaysankofa]

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! 😊👍🏽

[@BerylShereshewsky]

Yay hi!!

[@apeman9238]

​@@BerylShereshewsky Hello Beryl. Could you make a Suriname food only themed video?

[@SamElle]

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

[@BerylShereshewsky]

Yes! I liked it in the egg as well!

[@markfilbertaranzamendez6822]

try to pickle it its so good with fry fish

[@tjos86]

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. 😁

[@daliab7194]

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.

[@SamElle]

@@markfilbertaranzamendez6822 ok I will do that!!! I love learning new ways to prepare food!!

[@ilaragade2596]

I just love watching Beryl’s videos because it introduces so many regional recipes you’d never find if you just googled for recipes from a country ❤

[@jinet07]

This filipino dish has been my favorite since I was 6yo! My mom would add fresh shrimp and it tasted so good. Soaking it in hot water removes some of the bitter taste. Also, refrain from stirring it until you see that it's soft and cooked. Glad you liked it!

[@OrototMaign]

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]

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

[@OrototMaign]

@@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!

[@xianyv]

@@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. 😉

[@navitacsukhdeo4353]

Hi Beryl, I recently started watching your channel and I really enjoy your content. It was really nice to see some Guyanese and Suriname dishes here. My parents are Guyanese and they lived in Suriname, and the dish kalonji is something we have often. I would suggest using a different type of bitter gourd. There is one that is lighter in colour with more rounded ridges. I also suggest soaking the bitter gourd in lemon and salt to cut the bitterness. Using a sour element like tamarind or green unripe mangos will also help ❤.

[@katy4523]

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

[@MAYBEE90]

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.

[@riazedn4728]

You know guyana?

[@hunchbackaudio]

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.

[@shaktiratan]

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.

[@shaktiratan]

@@MAYBEE90 not so many natives. Most got killed or died of illness's brought overseas. There are much more 'Indonesians' and 'Chinese'

[@mariajanzen1529]

About the coconut milk: In Thai cuisine a small amount of hot water is poured on to the freshly shredded coconut meat. The first squeeze yields creamy coconut milk. Repeating the process yields a lighter milk usually used in soupy coconut based curries.

[@CDubDaly]

I’m from Suriname. I’m so happy to see this episode show my home cooking. I love bitter melon.

[@kimberlypineda9060]

Beryl, your channel is a breath of fresh air. I can only imagine the work that goes into your videos, from research, sourcing ingredients, prep and execution of recipes while trying your best to preserve their authenticity, the crowdsourcing, guest videos, editing etc. I have nothing but respect and appreciation for the content you put out. I came here out of curiosity on how you would react to our cuisine, but I definitely stayed because your videos never fail to teach so much about other cuisines and diverse cultures as well. The only thing I don’t like is how my list of food I want to try/try making just keeps getting longer! Salamat!

[@maaysi22]

Yay for Suriname making an appearance! So happy you love our dish❤❤

[@ximex385]

I'm not that much into trying different things, but my husband is. He saw a bitter gourd at an Indian supermarket and he thought it would be nice to try it without even knowing what it was. Luckily I have already watched this episode and knew it and now here I am trying to recreate one of your dishes😅. Glad I follow you 😊

[@ljk16o528]

I"m glad you found out about Suriname. Please explore food from there more, as it is brilliant!

[@marleystash7650]

The lumpy space princess earrings are EVERYTHING.

[@sarahjohnson3523]

Was just looking for a comment that someone noticed her earrings. Lol I love the earrings so much

[@kazzagreen84]

They are soo awesome ❤️

[@imamshaf]

I loved my mum's keema kerela growing up, im from Pakistan, so the last dish is the one closest to the one i remember, the only difference is that my mum cooked it with mince meat and also had chana daal in that recipe. it brings a unique dimension to the texture of the dish. The key is to prep the kerela the right way, washing it with salt and then squeezing the excess water out makes it better n less bitter. My mum likes it without the seeds but myself like my grandmother love it with, that crunch (not too crunchy as it softens during the prep time with salt n water) brings in another texture that i personally love. I'm salivating writing this message lol, i love your videos and how you try dishes from different countries, but i think you need to try more Pakistani food, keep up the great work. Also the milk rooh afza drink is Pakistani as well, we grew up having that in the month of Ramadan and milk brings a unique flavour out of rooh afza :)

[@justhereforthevideos2798]

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❤❤

[@CHICK-A-BOOM]

Flawlessly said! 😭👍🏾

[@pcromp]

I have been waiting for you to try a Surinamese dish since I started watching your videos, finallyyyy my country gets more representation and recognition! Thanks Beryl, I hope you get the chance to try out more of our dishes!

[@michaeldebree4870]

@nehasharma I love that she ate Surinamese food. I am from the Netherlands so we have loads of people from Suriname living here,….It is the best food in the world to me. It is a mix off soul food/ India/Chinese/Indonesian/some Jewish cooking. That Is how I would describe it to someone that has never tasted it. You can also describe it as heaven on a plate. She should try more Surinamese food. That would be so nice Greetings from Berlin were I live now.

[@sandrashivrattan1915]

As a Guyanese making kalonji we steamed the karilla (bitter mellon) first with some salt in the water then we stuffed it with shrimp curry cooked down really dry then fried it, it goes well with rice and dhal....

[@anthonyivon3339]

Oh, i'd like to add, to help lessen the bitterness, remove most of the white part in the bitter gourd. In my experience doing this, the bitterness isn't invasive and compliments the other flavors. But the most effective was: 1) after removing those white part, cut it to thin slices then sprinkle it with salt. 2) mash the bitter gourd slices so the salt can penetrate properly to let all the water out. (You can make the bitterness level high or low from here; the more you remove the water from the bitter gourd the lesser bitterness it can get) 3) simply squeeze those slices to remove the water. 4) yes please do rinse the squeezed slices to remove the remaining salt. 5) you can now use this to your dishes. Either with your "ginisa" dish or "salad" not sweet type but a sour salad. Yup, this is what my relatives taught me (philippines)

[@ProximaCentauri88]

Exactamente! That is also the technique taught to me by my mother. I'm from Bicol, Philippines.

[@justjustin1895]

I'm also from bicol, And I think it's missing RICE,

[@cathpalug1221]

I can't help but emphasize how important is the fourth step since i would come out too salty if you don't rinse it

[@perryrhinitis]

It's similar to eggplants if you're eating it raw or lightly cooked you have to sweat out the bitterness with salt.

[@perryrhinitis]

@bina nocht it's better to take away some of the bitterness so that people can actually eat and enjoy it. anyway, after processing it this way and just lightly sautéing it you're not going to take away all of the health benefits, unlike cooking it for a long time or deep-frying it.

[@sol9742]

The way Sadie Marie pre-cooked the bitter gourd is how my mom taught me as well: remove the inside, slice them and then rub it with salt to draw out the water inside and left it like 10-30 minutes, or just boil in water and salt. You can also have sugar if you like it on the sweeter side (I personally don't). This way you can remove as much as bitterness out of it and you're left with subtle bitter flavor that can be put into any dish you like.

[@madhutalaari]

Indians cook it the same way

[@xaviersowidjojo5855]

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!!

[@tulsacaupain2882]

Zo waar een van m'n favoriete groenten.

[@yasodad6377]

It’s amazing to see Guyana coming up on the board!! 🇬🇾🇬🇾❤️

[@urvahmalick2051]

Hi Beryl! Last week I was diagnosed with covid and quarantined myself.. I was so depressed and randomly I don't know how I came up with your video and o God I've finished watching allll your videos your playlist literally everything .. Your energy and passion makes me so happy Beryl.. I was just waiting for your video today since morning ... Thanks for bringing smile on our faces and representing different cultures through your platform... So many prayers and good wishes sending your way.. ❤❤❤❤

[@BerylShereshewsky]

Oh gosh I’m so sorry to hear you got sick. My thoughts are with you that you make a speedy recovery, when I had covid the best thing I did was rest. I watched a lot of movies! 💜

[@urvahmalick2051]

@@BerylShereshewsky thank you so much for suggestion but I found your videos real source of pleasure ❤❤

[@ronberi7773]

@@urvahmalick2051 take care ❤️

[@urvahmalick2051]

@@ronberi7773 thank you ❤❤

[@kitkatypus]

Hey! Hang in there! We're the same 😭 but I know all will be well. I just discovered Beryl recently and I'm binged watching her videos 😍 Take care!

[@vinzpiration]

When I was little and used to throw tantrums, my grandmother fed me pinakbet (which had bitter gourd/ampalaya in it) and I loved it. You were right in that soaking them in a saline brine reduces the bitter taste. And my grandma used to tell me that this was similar when we felt bitter and cried tears, the bitterness somehow went away :D Do try Pinakbet as well. The Philippine Ratatouille

[@RAULREYNOLDSDRAWING]

Happy to see my country(SURINAME) in the title and our yummy recipe ´´Gevulde Sopropo´´( Filled Bitter Gourd). I crave this dish omg, havent eaten it since I live many years in Spain. Thank you for sharing.

[@pinayinstraya_8432]

I am from the Philippines but is currently in Queensland , Australia. I love cooking bitter melon when i miss our Pilipino dishes back home. My hubby doesn’t like it but when i started making Sauteed Bitter Gourd the same thing you made, it changed his mind. My mom told me to put salt and warm water then rub it then squeeze it out. That will help eliminate the bitterness. Soaking it will remove the bitterness but rubbing and squeezing is the best way to go. :)

[@eulerizeit]

I was wondering if salting it would help.

[@rizasemillano5913]

@@eulerizeit it does help but I realize after trying bitter gourd in both US and Australia they taste the same it is so sour still and back home it is different.

[@jurizb6559]

But ain't we losing nutrients by doing that?

[@AyoobAboobakker]

My mom used to add coconut milk and lime juice for the bitter gourd sambol and it adds so much flavour to it. Love from Sri Lanka 🇱🇰

[@andygal8558]

Other way of cooking Ginisang Ampalaya: You can also just put salt, massage to the gourd and squeeze it's juice as hard as you can. Try it and you won't be tasting any bitterness.😊

[@axomfitnessbuddy6741]

I am from India. The most consumption of bitter gaurd is in India. Well...if you remove the bitterness from bitter gaurd then where's the fun? 🤦. It's great when it's bitter. 🤷

[@ShoppingBored]

Bitterness makes drinking water taste good. Lol

[@agaxent6200]

@@axomfitnessbuddy6741 if you cook for you family specially kids you wanna less the bitternes just or sake of it!

[@axomfitnessbuddy6741]

@@agaxent6200 😂 true but where I am from, we like bitterness as a part of our diet...kids eventually learn to acquire the taste...

[@66Bai]

Yay nice to see Malaysian food featured on here! For the bitter gourd though, we use a slightly different type (with less crinkles) that I think tastes less bitter. But glad you tried it!

[@zephdo2971]

ooohhh we do prefer the same thing here in the Philippines as well. bigger wrinkles, less bitter.

[@UzairHussain-d9l]

Yammy end Spicy bitter gourdkzbin.info/www/bejne/rHWlc5qDf5hlnM0

[@natashacoda4354]

First time I ever saw Guyana 🇬🇾 featured on your channel! Thank you for that! But there are so many better dishes from the country to explore. I hope you will include us more!

[@bree4673]

Beryl, I'm still aiming for the anchovies episode. The dish that converted me to anchovies was sfincione bagharese. It's from Bagheria, Sicily, and it's like a thick pizza with caramelized onions, bread crumbs, and anchovies. It's so good.

[@davidliew3564]

Hi from SIngapore Beryl! Your yong tau fu is a fun hybrid :) as you’re using what we tend to call “Indian bitter gourd” as opposed to the “Chinese” version. Basically they’re the same in taste and bitterness except the latter is larger, lighter green with a skin that is less “warty”(?). And if you eat yong tau fu here, you may often find that most of the items aren’t pre-fried and are cooked by blanching in hot stock. But the fried versions can found too - a nod to the form that is popular in Malaysia. Up North, the yong tau fu is fried and then served with a light gravy. Either way is yummy :) Fun fact: A lot of the “Chinese” bittergourd found in SIngapore isn’t really bitter anymore - apparently due to the modding efforts of growers who have somehow “bred” out the bitterness. But there’s an old practice of removing the bitterness by salting the cut slices to draw out some of the juices.

[@nesadcruz7840]

The lighter bigger bittergourd is less bitter

[@lorraelena]

Soaking it in salt water is definitely the key! All the times you mentioned that the bitter gourd was too bitter were all the times that the bitter gourd wasn’t soaked in salt and water or not washed with salt prior to cooking (at least not shown in the video). This was such an interesting video, again!

[@tatanano359]

Omg you shredded that coconut with a cheese grater must've been really hard! That's dedication right there! Great job, Beryl!

[@fiveoctaves]

I watched that and thought, "OMG she's working so hard. Dang!"

[@cursendra]

Well, there are varieties of bitter gourd. The deep green, small bumps bitter gourd you use is usually more intense in flavour. The yong tau fu from Msia or Sg, uses a light green a smoother bump gourd. The gourd is nomally more subtle in flavour and bitterness. You could try that to ease yourself into bittergourd !

[@felixdd]

This. The yong tau fu one uses the more mellow form. The one you used is way too intense which is probably why it's not balanced. The mild one isn't that bad and has a subtle undertone of sweetness which makes it good as well for stews and stir-fries. The umami and heaviness of meats complements well with the bitterness of the gourd, which is probably why many dishes are either stuffed like the yong tau fu and the Surinamese dish, or deep fried like with the Sri-Lankan dish. Also, scraping out the inside pith can also alleviate some of the bitterness. Some people advocate soaking it in salt water but I actually prefer it without the soak.

[@sandralouth3103]

I always told my children to try something 7 different ways. before saying you don't like it. Your episode is a perfect example of this philosophy. It seems like blanching the gourd makes a huge difference. I think I would do that step even if it's not an official part of the recipe.

[@susmita9891]

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.

[@nmg6248]

😂😂😂 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 😂

[@thebestevertherewas]

Please stop this cycle of suffering. I'd rather die young than eat bitter gourd in that way.

[@wolfferoni]

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.

[@danaliu3295]

COOK IT. the thought of bitter melon as juice is just

[@thastayapongsak4422]

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.

[@wiccachu]

When I take a bite of bitter gourd, I close my eyes and tell myself repeatedly… ‘im reducing my blood sugar’ . It doesn’t take the bitterness away but it helps. 😂 I’m thinking the bitterness will depend on two factors, the variety you’re working with and the preparation. I feel like the other dishes are also good and it’s also a trial and error thing if you end up using a super bitter variety or not.

[@catherinebond7474]

How well does it work for your blood sugar?

[@pjmariano6848]

@@catherinebond7474 www.diabetes.co.uk/natural-therapies/bitter-melon.html

[@migspedition]

I used to hate this veggie but got used to it. We cook it with ginger chicken soup and its good for curing colds.

[@urstrulyruthy]

There’s different types of bitter gourds! The ones you have are the most bitter type. Others taste more mild. That said, I’m not usually a huge fan of them either haha 😂 my mom loves them though. There are ways to get rid of the bitterness and stir-fry it with eggs!

[@philipanthonylagatic4821]

For you to have more coconut milk, with even just a single coconut, add at least half a cup lukewarm water per coconut before you squeeze the milk from the coconut meat. Knead the coconut meat thoroughly after adding lukewarm water as if you're making a dough, then squeeze the meat through a strainer.

[@chyla1]

I enjoyed this video so much! Many thanks to all the people who contributed dishes from their culture😍. I’m looking for ways to incorporate karela into my cooking as it is so good for health. Can’t wait to try a few of the recipes- starting with the stir fry- it seems to be the easiest for a novice cook like me ❤ Can’t wait to see more of your content. Just subscribed! Have a blessed day everyone ☀️ Edit- reading through the other comments has been a great experience! Learning so many tips! And everyone is so kind💗💗💗 This video made my morning ☀️☀️☀️

[@monicakruczaj2244]

I love the faces you make when trying different dishes. Your eyes are so expressive. Thank you so much for your wonderful videos. I absolutely love seeing all the great dishes and how we see you make the dishes and having the fellow viewers explain the dishes and where the dishes come from.

[@nikhil0499]

"It is not that bitter" - Every indian mom giving a scary death look at you... 🤣 Love my mom ❤️

[@ash_phoenix3282]

When it’s pressed well to remove the juice and cooked with gor/ jagerry it is soooo good. I love the crunchy seeds.

[@tamannanagar2791]

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 😂😂

[@ruvindezoysa4685]

When you extract coconut milk add some water(better if you can add some luke warm water) to it and blend it first then extract the milk the same way you extract almond milk

[@slckrqn]

Beryl! I'm so sad I missed this prompt! My mum makes a *delicious* candied bittergourd side dish which I think would've been a great addition to this wonderful list of recipes. If you, or any of your bitter gourd loving followers would like to try, please look for bitter gourd with jaggery (unrefined sugar) and tamarind online. It's a South Indian recipe. :)

[@SushiLady]

I love bitter and sweet together! I'll look for this, thank you!!

[@raeperonneau4941]

Beryl, the joy you bring to trying new things makes my heart sing. Even if something turns out not to be a favorite… you can say that with understanding and knowledge. You have created such a beautiful community and I am totally enjoying trying these recipes.

[@michaelad48]

Wonderful review 😊😊😊

[@deeksha1141]

Moms determine health benefits by how bad the food tastes. The worse something tastes, the healthier it is.

[@toBe8ere]

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 😂

[@alexandrac591]

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.

[@miriame5332]

Hi Beryl! I have an anchovy pasta dish from Italy you might be interested in! It’s broccoli and anchovy pasta. The method can vary slightly but this is how my mother taught me, and how she got me to start liking broccoli as a kid, so maybe it’ll help you start liking anchovies?! You’ll need two canned anchovies, one head of broccoli, pasta of your choice (orecchiette are a popular one but I usually make it with fusilli or penne as they’re easier to find in the uk), extra virgin olive oil, one clove of garlic and optional chilli flakes. You cut up the broccoli into smaller parts (using the stem is optional but I’m not a big fan of it) and boil it. Start boiling the pasta in salted water and then add the broccoli towards the end so they cook together. In a small pot or pan heat up the olive oil with the garlic and chopped anchovies and stir the anchovies until they dissolve into the oil. Take out the garlic and add chilli flakes to taste. Combine the oil with the pasta and broccoli and mix well. You can also add a bit of the cooking water from the pasta to make it a bit creamier. Really loving your videos! xx

[@leahkoss8176]

I was going to recommend the same anchovy oil over broccoli! I hope she tries it. The anchovies dissolve into a salty umami flavor that is just delish!

[@sofiasalemi4260]

Oh nice ! My dad is Sicilian and growing up I ate a kind of minestra di broccoli every single Sunday. :-) to this day is it funnily one of my comfort foods. we just didn't put anchovies in it and didn't use orecchiette but any kind of pasta we would have. But orecchiette are so nice. :-)

[@toBe8ere]

Ooh, thanks for the recipe because I tried to make an anchovy pasta before and it didn't turn out well lol. Let me try again haha because I actually love anchovies!

[@miriame5332]

@@toBe8ere good luck! I hope it turns out well :)

[@ProfessorMusice]

I also love this! Any pasta is fine but I personally like it with orecchiette the best! So good with chilli flakes on top

[@ScindianLad]

You can make Pakistani Karela curry with chicken as well, as in Sindh we make it both in chicken and meat, both tastes so delicious, my all time fav dishes.

[@Pragnya_]

The immense amount of research and effort put in to create an intriguing video... Really appreciate her work in all her videos…! Lots of love Beryl 💖

[@hadyanfakhri5967]

15:26 Beryl made coconut milk from scratch, that's amazing

[@Sandy-ey9fz]

Glad you like the surinamese bitter gourd recipe. Greetings from Suriname. Ps: we have alot of other delicious dishes you would definitely love ❤️

[@saloneechadha8590]

That looked amazing I cannot wait to make it😊

[@VaguelyJubilant]

Thanks to your video, I finally decided to try bitter melon again, after more than 20 years of avoiding it. I tried the Filipino one. It was really good! Thanks Beryl!

[@myendlesslove5120]

Its the simplest, but taste really good.

[@mdam1977]

Beryl try Sukto which is from bengal. Its is just like sniffing coffee before you try on any other smell as Coffee helps with your sense of smell, Sukto is used in a way to prepare your palate to other dishes coming.

[@peppercat007]

lovely episode beryl, you are delightful to watch

[@amy-1324]

I'm also a Dutchie and my parents are from Surinam as well :) Surinam has many different population groups: the indigenous, but also the Javanese, Indian and Chinese (I'm a mix of these three) and probably even more. All of these population groups eat Sopropo in their own ways. I'm used to eat Sopropo with salted/pickled meat (which we call 'Zoutvlees') along with shrimps and some rice. I guess that's how we eat it in Surinamese-Javanese ways, but it could be Surinamese-Indian as well. It's nice to see that Sadie Marie's family has another version of Sopropo which I'm not familiar with, even though it's Surinamese! I will definitely try it, for sure!

[@jithinthankaraj2518]

Hindi is a language.. its Indian. If u are proud of ur roots .. at least give proper credit. Most of the people in Surinam.. came from ..Bihar ..in India.

[@florishuisman9272]

@@jithinthankaraj2518 you're bitter. Just like a bitter gourd🙂

[@amy-1324]

@@jithinthankaraj2518 There you go… I translated it badly. We call them “Hindoes” or “Hindoestanen” so I thought it was “Hindi” in English, excuse me!

[@jithinthankaraj2518]

@@florishuisman9272 It sad when people make mistakes like this because she says .. she have some indian roots.

[@jithinthankaraj2518]

@@florishuisman9272 I am proud of my ancestors. This word mistake happens many times with foreigners. Did not expect it from people who have Indian roots. If u dont know ur roots, u are a gone case. This is my thinking.

[@ashleyzellner7299]

I love these episodes. I have been watching these with my picky 8 yr old. She has been more willing to try new foods as well as old one prepared differently. Thanks Beryl

[@r.h.6249]

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

[@bconsilio3764]

I noticed a pattern with the dishes you liked. The bitter gourd was sliced thinly and treated with a salt application. Also the last dish which seemed to be one of 2 that you really liked was peeled, thus knocking off the rough exterior with the very dark green skin. The one stuffed dish you liked was boiled with sugar and thinner lengths of the gourd. My theory is that the more cut surface exposed to salt and heat the more bitterness removed. Also frying foods exposes them to higher heat than boiling or sautéing them. I wonder if the higher the heat the more bitterness is destroyed or is the oil playing a part? Whatever the reason it works to kill off the bitterness.

[@BramptonGardener]

I noticed that too. All of the ones she liked used salt.

[@daveyap888]

That's also how I've learned to cook them cause the salt extracts some liquid from the gourd, which I think is the source of the bitterness. It's similar to how some people prepare eggplants or when pickling cucumbers. I've found that squeezing the gourds after salting them extracts even more of the bitter liquid if the bitterness is still a bit much.

[@bconsilio3764]

@@daveyap888 yes. My grandmother used to prep eggplant by removing the skin, slicing thicker than normal, salting and putting them under a weight overnight to remove excess liquid.

[@niqk1043]

Hey Beryl!! Im from Suriname. And im soo happy you loved the Surinamese style bitter goard. There are so many other dishes to try. Love you channel!!! And much love to u too all the way from Suriname. Also im happy to learn other bitter goard dishes. Willl try them fr sure cause i like bitter goard.

[@hant2ozawa]

Your content ideas are fun and these collaborations that you bring are just great. Keep spreading love. Peace!

[@boolena]

My favorite way to eat bitter gourd came from my Japanese farmer-friend: frozen raw slices blended with frozen banana. It somehow makes the loveliest smoothie. Sometimes I add frozen berries from Costco. A little yogurt. As you like. Not so bitter and a load nutrients.

[@toBe8ere]

Wow, I'll have to tell my mom since she loved smoothies and make bitter gourd regularly lol.