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


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=rONzg…

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/auth…
Mettbrotchen: https://germanculture.com.ua/main-dis…

Beaded Necklaces: https://www.etsy.com/shop/WhatMadelin…
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

[…]

About agogo22

Director of Manchester School of Samba at http://www.sambaman.org.uk
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