- So this joke is a bit of a deep cut. If you're under 18, you
might not understand it, but cue the music. ♪ Peanut butter jelly time,
peanut butter jelly time ♪ ♪ Where he at, where he at,
where he at, where he at? ♪ ♪ Now there he go ♪ - We're doing a peanut butter episode, five dishes from five countries,
so you know the drill. (shoes squish) (soft, playful music) - Hi, my name is Hanneke,
I'm from the Netherlands. The dish I'd like to talk about is called Patat met Pindasaus. Patat met Pindasaus
literally means French fries with peanut sauce. In my country, French fries
are a very popular street food. - There are quite a few condiments that I have been introduced
to through this channel that I now love. Kecap Manis, or sweet soy sauce, is absolutely one of them. I use it all the time in marinades, and on top of rice with eggs. It is so delicious, the flavor is so good. I highly recommend any of you look into having this be a part of your
jar sauce oil collection, 'cause everyone has one of those, right? - [Hanneke] In the case
of Patat met Pindasaus, the French fries are covered
with a generous serving-- - [Beryl] Eh, a little spicy, that's good. - [Hanneke] Of a peanut sauce
that has a creamy consistency. The sauce is salty, slightly
sweet, slightly spicy, but the star in the sauce
of course is the peanuts, and usually to make it at
home we use peanut butter. The most commonly used peanut butter to make peanut sauce is the leading brand in my country called Calve. - Unsweetened peanut
butter is definitely not the American way. For not being sweetened, there's still a natural sweetness to this. I actually like this more
than American peanut butter. You can really taste the
peanuts and the saltiness of it. - It is slightly chunky peanut butter. It's not as smooth as
American peanut butters are, and it only contains peanuts, a little bit of oil to give
it its smoothness and salt. - Okay, so this broke, as in the oil is separating out and you can kind of see the broken texture of the peanut butter. I'm not sure if that's okay. I tend to think it's not
okay when you break things, when you're cooking. "If the oil is separating
from the sauce of it, this can happen from the
oil and the coconut milk." Me. "Add a few drops of water at a time and whisk vigorously until it is smooth." Okay, couple drops. (spoon rattles) Where's my apron? Somebody made me this apron
with my website on it. Okay. So professional. Okay. - [Hanneke] The peanut sauce
gets its flavor from two ingredients that are quite
popular in my country. - It worked! - [Hanneke] Namely, sweet
soy sauce, Kecap Manis, and sambal, crushed chili paste. Both ingredients are not originally Dutch. They're Indonesian. Indonesia and the Netherlands
have a long shared history because Indonesia 400 years
ago was colonized by the Dutch and Indonesia has left a quite impressive influence on our national cuisine. The peanut sauce, of course,
originally is also Indonesian. In Indonesia, it's
mainly served with saute, which is grilled meat skewers. That's also a dish that is very popular, but in my country we have decided to pour it over our French fries, which, in my opinion, is
a wonderful combination. I really hope you're going to enjoy my Patat met Pindasaus sauce. I think it is a dish that the
whole world should know about. - It turns out that I have
made this dish before. However, number one, I did not make it with the authentic type of peanut butter and I didn't make my own fries, so I kind of went through the motions, but I didn't go through the work. So this time it's all right, baby. Which fry? These are long fries. I said that while I was making 'em. I do like how long they are. No, I'm keeping 'em long. Fries and peanut butter are
surprisingly so delicious. I love this sauce. This peanut butter sauce
is spicy from the sambal, and has like a bit of sourness, and the peanut butter is
really salty and peanuty, and it's not sweet, which I really like. There's a really nice
balance of flavors in this. And then when you add the mayo. Yum. I think this is one of those
really interesting recipes where you can see the
history of how it came to be, and that's through the
lens of Dutch colonialism. Obviously the Dutch are
not known for Kecap Manis and sambal and coconut
milk, but here they are, and food is this amazing
lens to look at the history of the world through, and this is definitely
one of those dishes. Potatoes are this interesting vegetable where you think I know
what I eat this with, you know, like potatoes and ketchup. Yeah, potatoes and butter. But then the world kind
of gets a little wacky, and you know in Germany you
have potatoes with applesauce, and here we're having
potatoes and peanut butter, and I just keep thinking,
where's the line? Where is that one thing
that you're like, no, that does not go well with a potato? And I'm thinking maybe
that line doesn't exist. Maybe potatoes go well with everything. Like prove me wrong. Tell me one thing potatoes do
not go well with, honestly. And speaking of sourcing
peanut butters from all around the world, I would
like to thank Rocket Money for sponsoring today's episode. Rocket Money is a personal finance app that will help you cancel
subscriptions, lower your bills, and manage your personal finances better. Since starting my YouTube channel and having to source ingredients from all around the world, sometimes shipping them from around the world, I've had to keep a better eye on my finances, and I'm not gonna lie, sometimes it gets pretty overwhelming. One of the best features that
Rocket Money has in my opinion is their subscription canceling service. They will go through
all of your expenditures and find recurring charges and help you cancel them
within the app itself. This also includes signing up
for subscriptions for things that I definitely want at one time and then I kind of forget about them. Because you're doing all of the cancellations within the app, you don't have to worry
about customer service calls, which can be very intimidating
and I hate doing them and I never even wanna be on the phone. (laughs) Rocket Money has on average helped save its customers
$720 a year in subscriptions and total around $500
million in subscriptions have been canceled through them, which means a lot of us are paying for things that we don't actually want. They also have a Budget Tracker feature, which I find really helpful and one of the reasons that I
really love this finance app. If you're interested in
trying out Rocket Money, go to rocketmoney.com/beryl and you can try it out there for free. I'm also going to leave a clickable link in the description for you. It's time to get Jiffy with it. Is that all right? (laughs) (person speaks unintelligibly) - Can we leave that in there actually? (whimsical music) - Hello, my name is Marcela. I live in San Francisco, California. I am originally from Ecuador, and I moved to the United
States eight years ago. The peanut butter dish that
I would like to present to you today is called
Corviches de Camaron, or plantain and shrimp
croquettes in English. A corviche is a typical deep fried snack from the coast of Ecuador. It is made out of grated green plantains mixed with peanut butter
and spices to form a dough. If you're making this dish at home, just make sure to prep all
your ingredients beforehand. It makes it so much easier to
flow through the preparation. - Marcela said that you
really should prep everything ahead of time, which I kind of do, but now I'm truly mise en placing the heck out of this recipe. - [Marcela] It is then
stuffed with seafood, shrimp in this version, but tuna is very popular as well. - This is a question for the audience. How do you all feel about shrimp tails? Like if you are eating a
dish and the shrimp is cooked and the hard little shell here, do you eat it or do you not eat it? Personally I eat it. I like the crunch and you know,
it's such a soft exterior. But for this, for what I'm doing, because I'm gonna saute the shrimps, I am removing the tails. But overall, how do you
all feel about eating the shell bit on the tails? - [Marcela] The seafood,
it is first sauteed with a mixture of vegetables and peanut butter to
create a creamy filling. Then it gets folded into an
oval shape and deep fried. It is served with a (mumbles) or an onion pickle salsa, and some mayo. Cream plantains are one of
the most common ingredients in Ecuadorian cuisine. - Okay, this is so interesting 'cause it's kind of giving me like peanut sauce vibes, right? But the flavors are so South American. This is very cool, this is very cool. Cooking shrimp with peanut butter. What are we about to do? - [Marcela] So there is starchy base mixed with a peanut butter
flavor makes the perfect fusion of the flavors that I grew up with. - [Beryl] I'm not here. I'm not here for a good time. I'm here for a safe time. This has been a game-changing gift. I swear by this glove now, and my fingers are happier for it. I'm having flashbacks
to my dumpling episode when I made the plantain dough empanadas and it was not good. My dough is unbelievably sticky and I don't know what to do. Ah! This is either going
to be my redemption arc or another sad day. - [Marcela] Every bite of the dish is full of peanut butter flavor,
and with the seafood, the peanut butter flavor really shines. It is not the easiest dish. I will say it's a four or
five and it takes time. Even in Ecuador, when
you order one of them, they make it from scratch and fresh. So it might take half
an hour for it to arrive to your table, and they
already know how to make it. - Is it done? Are we there? The palm is not your whole hand. Like that's my palm. I am an anxious cook. It's not that I'm not
having fun, by the way. I'm enjoying this. I like the process. I just really want to do it right. Wanna do everybody proud. Okay, here we go. Four, wrapping in. Come on, baby. Just do it. - [Marcela] So it is
okay if it takes a while the first time that you make it. This is a dish that
anybody with a little bit of patience can make. I guarantee you have
never had this combination of unique flavors and textures. It is fun and different. I think you'll like it. Give it a try. - I think that these look so pretty. It has been the most
surprising recipe to make and truly fits the bill
of a peanut butter dish. I am very excited. I think, as much as I wanna
eat this with my hands, I do think it's a fork and knife thing. Ah, I could do it with my hands. Stop it. Get out of town. Arguably, this dish took a while. I think it took me almost two hours to make from like beginning to end. You know, we're filming,
so it takes a little long, but it tastes like the labor. You can taste. I mean that in a positive way. I'm not kidding. This might be one of the
best things I've ever made. Only because it is so delicious. I think this is, I've never had this, but like how could this not
have been perfectly executed? Everything about it is perfect. The outside is so crunchy,
the inside is soft. The shrimp, I'm getting bites of shrimp in every single bite. The sauce that the shrimp
was in, it is peanut buttery. It is zesty and tangy. You can taste the onions and the peppers. I mean, I definitely have
plantain dough redemption, that's for sure. Deep fried food is amazing no matter how you slice and dice it. By adding the peanut butter and the pickled onions to
this, it just like elevates it to a level that is unheard of to me. This dish alone is reason
enough that I think all of you should try to find
an Ecuadorian restaurant to go and have it at, if you're not willing to do the cooking. If you are, get in the kitchen now. Just get in there and start making this. If you do, you will get something that is truly remarkable, will make you curious
about Ecuadorian cuisine, because I sure as heck am now. And just like you work in the kitchen, you should enjoy where you're
eating and this is a party. Oh, I love it. - My name is Abir. I currently live in Geneva, Switzerland, but I am originally from Sudan. The dish I want to talk
about is called Agashe. It's a thinly sliced meat skewered and coated in peanut and spices. It's traditionally made
with beef, lamb, chicken, even fish is getting quite popular. I like Agashe because it
feels like Sudan's homage to its African roots. Since the war broke out in Sudan last year with nearly 10 million people displaced, making it the worst refugee
crisis in the world today, for many of us, our cuisine is
a connection to our homeland, our families, and loved ones. And Agashe is one of those core memories of family gatherings and celebration and city life, strolling
down night markets and your eyes and nose is drawn in by this delicious,
distinctive barbecue aroma cooking from the small
grills on the sidewalks. - This is a very interesting
smelling marinade, and by interesting, I mean
I want to live inside of it. Toasted sesame oil is one
of my favorite scents. This one, it's expensive,
but my God, it's so good. I love you. I also learned from a
Brazilian fried chicken recipe about marinating chicken in citrus. It makes it so soft. So I'm excited. - Agashe holds very
special memories to me. It almost became unanimous
with celebration. Growing up, it was a
staple at family gatherings and community events, and we have over 500
ethnic groups in Sudan. It's one of the most
diverse African countries. So Agashe is a piece of African heritage and fond memories of shared
meals in the community. Peanuts or ground nuts
are an integral part of Sudanese cuisine. Sudan produces about 80%
of the world's ground nuts, and it's a very important
part of our culture. - This is so interesting, like using the peanut
butter with the flour. Oh, it feels kind of good
actually in my hands. There's so many amazing smells right now. This is like the ultimate
coating for chicken. My God, I'm pumped. - [Abir] Sudan is a vast country and it sits at the intersection of the African and Arab world. It is the most agricultural
land in the region. It's often referred to as
the breadbasket of the world. Our cuisine is as diverse
as the people in the land. Agashe is an excellent example
of this African influence and has easily become the
king of street food in Sudan. Spicy, savory, nutty, intensively flavored and highly addictive. - Pose with chicken. - [Abir] It's best enjoyed with
a generous squeeze of lime, sliced raw white onions and
a sprinkle of more spices. If it were socially
acceptable, I would have Agashe for breakfast, lunch and
dinner every single day. You definitely need to try it. - Visually, I mean it's beautiful. The color on the chicken,
the crumbliness of it. The smell is still so good. From the start of cooking this to the end, this has been a delight
to the nasal senses. I wish there was such a
thing as smell-a-vision. Like come smell my kitchen. This smells so good. This smells so good. (utensil taps) That was so surprising. That is also spicy. I had some sort of weird
dissonance that just happened because visually when
I saw this I was like, oh, this is gonna be crunchy. It looks like fried chicken,
but it's not crunchy at all. Like it's not crunchy at all. The exterior of this, while it
is obviously like hard on it, it still has that very soft
sand-like texture almost. It feels like a coating and not a crust. You can really taste the peanut butter. You can taste all of the beautiful spices, that chili is really coming through. It's totally different than
anything I have ever had. It's hard to explain. It's hard to explain something when you've experienced it only once. Let me experience it twice. It's so, it's so what? It's like how bread has a crust
and the crust isn't crunchy, but it's still a crust. There aren't many times on
the show where I eat something and I'm just like, what? This is right now, what? It truly feels like I
have traveled somewhere with this dish. The flavors and the textures
are so different than anything that I have ever had, that I feel totally transported. There's just so much to learn about in this beautiful world of ours. I love it. (soft, playful music) - Hi, Beryl. My name is Maika, and I live in Pasig City
here in the Philippines. The dish I want to talk
about is Kare-Kare. Kare-Kare is a peanut-based soup. It's been a subject of debate how the name Kare-Kare came about. But the most common
iteration of its origin is that it is named after curry, after its resemblance to Indian curry. But Kare-Kare is not at
all like the Indian curry. - For this recipe, if you're not gonna use
the Instapot, it will take around two and a half hours
to get the oxtails done. With this baby, only 30 minutes. (kisses) Love her. - [Maika] It has this thick orange sauce, which comes from apple seeds. It is both savory and sweet, and of course has a distinct peanut flavor from the peanut butter. The vegetables that we use
are eggplants (mumbles) which is similar to bok choy, sita, or green string beans. And finally (speaks native language) which literally translates
to "heart of a banana." - I've thought about a lot
of blossoms in my life. I mean, look, I'm not always
thinking about blossoms, but have I ever thought
about a banana blossom? I feel like a banana
just always was a banana, which obviously it wasn't. So here are banana blossoms. It looks like a big artichoke. Okay, is that what you were expecting? This does look like a big artichoke to me. Can you eat this raw? Probably, it's just a blossom. Tastes like an artichoke kind of. Like do we see the family resemblance? Oh! Kind of. Cool. Super cool. - [Maika] The meat that we usually use for Kare-Kare is beef or oxtail. It is best served with steaming hot rice. Eating Kare-Kare is quite comforting and it always reminds me of
Christmases with my family. - If you decide to make
this and you're like, what do I do with all
the extra snake beans, 'cause you can't really
just buy one snake bean, go to my Fermented Foods episode. Make the fermented snake beans. They are so good. It was definitely one
of my favorite dishes. Yum. Hiya! - [Maika] In fact, many
families have Kare-Kare with their (mumbles) or
Christmas Eve spreads. You go to any Filipino restaurant and you can almost be certain that there will be Kare-Kare in the menu. - I really dislike washing vegetables. All right, but this one
did have a little bit of dirt, so all right, you're clean. - [Maika] The peanut butter
that we use for Kare-Kare is the one we buy from the Palenque, but Lily's Peanut Butter, which is a local peanut butter
brand, will do just fine. You can't have Kare-Kare
without peanut butter. It's what makes it unique. We don't really use peanut butter as the main flavoring
ingredient in cooking aside from Kare-Kare. - This is the Lily's brand
that I was recommended. Sweeter than American peanut butter. Very, very creamy. Wow, that is sweet. I was not expecting that. Okay, let's dump it in. - [Maika] I also think the contrast between the peanut butter
base and the (mumbles) really makes for an
interesting eating experience. I think you should try
Kare-Kare at least once, especially if you're looking
into trying more Filipino food. It is both comforting and it
offers something really unique. And although it is different
from most mainstream Filipino foods, I think it's
still distinctly Filipino. With that said (speaks native language) - I'd like everyone to acknowledge that I'm using a metal spoon. You all shamed me into this. That oxtail is so soft. Oh my God, like melts in your mouth. This peanut sauce... is incredible. Definitely you can taste the sweetness of the Lily's Peanut Butter, which when I had it in the kitchen, I was kind of surprised
by how sweet it was. I definitely would say,
if you're gonna make this, use a pressure cooker. Otherwise it's gonna be annoying and long. If you've never had oxtail before, it is a very rich cut of meat that originally was seen as waste and was never sought after. Like you wouldn't see it in restaurants, you wouldn't see it in like fancy homes. Today, however, oxtail has been realized, like people were like, oh,
whoa, this is really good. And it's in tons of grocery stores, and it's just a delicious cut of meat that just takes time to tenderize. It's working, really working. If you wanna remake this dish, but you don't wanna order the
international peanut butter, I just think you need to use
a sweetened peanut butter. Not one of those all natural ones where the oil is separated,
like use Jiffy or Skippy or like one of those sweet
style peanut butters. That's for the American audience. If you're not in America,
find a sweet one. All in all, this wasn't that much work. It was a lot of passive time
and just like some cutting. So. It's delicious, perfect for a crowd, definitely a crowd pleaser. (whimsical music) - My name is Melody and I live
in Las Cruces, New Mexico, in the United States. The dish I want to talk
about is peanut butter pie. Peanut butter pie is a
frozen pie consisting of a crumbly graham cracker crust, a creamy peanut butter
and cream cheese filling. - Step one, this goes into the freezer. - [Melody] And topped with Cool Whip, which is an alternative
to whipped topping. I love how indulgent this dessert feels, even though it's pretty simple to make. It tastes kind of like a cross between a peanut butter cup
filling and a cheesecake. While peanut butter
pie isn't exactly rare, I think that it's less popular
now than when my grandmother made it back in the mid-century. A lot of the ingredients are
pretty standard American goods that you can still find
in most grocery stores. - I think what's interesting
to me about this pie is that it is not something I would ever try to make on my own. I just don't love peanut butter enough. But when Melody said that it's
kind of a cheesecake hybrid, my ears perked up a bit, 'cause I fricking love cheesecake. So I think that, I don't know, I'm curious to see how I will like this. - One of the reasons that
I love peanut butter pie so much is it reminds me
not only of my grandmother who taught me how to make it,
but also all of the friends and family that she used
to make this pie for. When my grandma passed away, I started making the
peanut butter pie again for a close mutual friend so
that I could keep her memory and her legacy of recipes alive, and I've been doing that ever since. - In the beginning, I really wasn't sure about what was happening with the texture, but now it has like kinetic sand or warm Play-Doh vibes. It's really smooth. So I get it. But now we're gonna add Cool Whip. - [Melody] For this pie,
you need the standard kind of American basic
jarred peanut butter. You do not want to go
for natural peanut butter or the drippy kind. I'm a fan of Skippy. The original recipe calls
for chunky peanut butter, but you can use smooth if,
like me, you're not a fan of cold soggy nuts throughout a dessert. - [Beryl] Whip in the Whip. - [Melody] It's just
personal preference there. Peanut butter is the star of this dish because the moment that
you bite into the pie, you're going to get that salty,
nutty peanut butter flavor that pairs so well with the cream cheese. My grandma used to make this pie for her children when she was
raising them in the sixties, right around the time that
Cool Whip was invented, and its nature as a refrigerated or frozen pie was made possible because in the mid 20th century, that's when electric
refrigerators really became a lot more accessible in
the average household. So people started using those to their advantage in a lot of recipes. - I actually decided that
this should have a little bit of chocolate on it, and I found this, so I'm just gonna like drizzle a little, so that way it's kind of
like a peanut butter cup. I think it'll be good, okay. - [Melody] People should
try peanut butter pie because it's super smooth, creamy, rich without being overly indulgent. - I really wanna get it out of this, and so I'm like trying to cut it so that the final shot looks better. But it's graham cracker,
it's just not that strong. But like I believe in this. It's been frozen for a while. I think I'm gonna go for it. If it breaks, I apologize,
but I have to go for it. For the final shot. Ahh! - [Melody] And it really
highlights the peanut butter in the best way possible. - [Beryl] No! (laughs) Ah! Oh, God. I bet Giada De Laurentiis doesn't drop her peanut butter pies. (laughs) - I love sharing my grandma's recipes, and going through the ones
that are a little bit quirky, but still really delicious and accessible makes me happy. - Let's just do a replay in
slow motion of the pie flopping. No! As far as baking, or I didn't bake. As far as desserting goes, making a pie without baking
a pie feels really great. The crust, I mean, I felt
like I knew going into it that this crust had no
structural integrity. Oh God. Oh God. Okay. And even though it was
frozen for quite a while, it did not help the situation. I did see the major fissure
in the graham cracker when I got the crust and felt like, meh. Who cares? That's fine. That doesn't explain me dropping it. That was just me being a ditz. But it does explain the
kind of delicateness of the whole situation. It smells like, I don't
mean to be the person who sniffs their food,
but I think the smell of this is actually really nice. It's very peanut buttery. It does smell quite sweet. It's sweet. It's like "tickles the
inside of your mouth" sweet. You know, like it always happens to me when I have really sweet desserts. Melody's right. There is a hybrid flavor
here of cheesecake to peanut butter, which I really like. The Cool Whip. Do you think that it's
Cool Whip or Cool Whip? The answer is "Whip." The Cool Whip. (laughs) The thing about Cool Whip. - [Person] Commit to the bit. - I'm trying to commit to the bit, okay. The thing about Cool Whip is that it doesn't taste like whipped cream. It has a flavor of its own. There's a little bit of
that hydrogenated oil flavor that it's hard to describe, but when you taste it, you know it. It is so light and fluffy and airy, but at the same time,
so impactful in flavor. So what the Cool Whip is doing here is it's kind of lightening everything, but also creating tons of sweetness. And for a sweet dessert person, I think the Cool Whip is great. For a non sweet dessert
person, it's a lot. I also think you could
very easily make this pie with any other type of nut butter, and you would just get the
flavor of that nut butter, so you could mix and match
this with whatever you liked. I think sometimes it's
hard for me with desserts, because I have a very specific
place that I like desserts to be in, but I also understand that arguably this is a crowd pleaser. You put this out at a party with people, I promise you it will get eaten. The flavors of this are peanut buttery and it's sweet and it's light. Putting the chocolate on was
like a really nice touch. It has all the trappings
of a classic dessert, and it was super easy to make, minus the creepy crazy crust. As always, the recipes are
linked in the description along with everything
else that I talked about. I am leaving you until next week with two other episodes
in our culinary universe, French fries and onions, and
I will see you all next week.
