My 5 FAVORITE Dishes for Summer Around the World

Thanks to Love & Pies for sponsoring!

Thank you to Yi, Jeanne, Charlie, Balagtas and Fatihah for sharing their dishes with us!

RECIPES

CHAPTERS:
00:00 Intro
01:36 Taiwanese Chiayi-Style Cold Noodles
07:06 American Watermelon Gazpacho
10:45 Sri Lankan Mango & Onion Salad
14:15 Filipino Citrus Coffee
17:39 Malaysian Milo Shaved Ice

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

[paulinemoira]

Everybody here is praising Yi's voice, yet it's her 'writing' that got me. She's talking about cold noodles like Shakespeare about a long lost lover. I'm getting nostalgic about a dish I've never had.

[Serenity_Dee]

I could listen to Yi read a shopping list. What a voice!

[Charlzton]

Charlie here! Beryl, thank you so much for sharing my Aunty Yvonne’s story and salad again. She would have been giddy with excitement at her recipe being shared and other people around the world making it in her honour. Sri Lankan food always has a way of humbling even the best spice tolerance 😂 But where the green chilli brings you down, there’s always coconut or mango nearby to bring you back up again! ❤️

[Seahorse]

The Taiwanese lady should work at the UN talking to country leaders and calming them down ! What a wonderful voice

[zimithria]

I will absolutely be making that first noodle dish!! The woman narrating could make me buy anything, such a soothing and captivating voice ❤ Thank you for the recipes everyone! This heat has me just eating raw veggies and sitting in front of the fan 😂

[ellsbells]

retired chef here: immersion blenders are used way more than countertop ones... so much easier to make a smoothie RIGHT IN your tall cup - and the cleanup could not be easier - rinse, boom! I actually sold my vitamix... the mango salad is amazing, relpace the mango with watermelon and add fresh mint & feta or cotija - it's another way to carryover fresh fruit while avoiding palate fatigue (which i suffer from) ... and Jacques Pepin has an amazing technique series free on yt - he is an EXCELLENT trainer and I bet you might just come to enjoy getting lost in a bit of knife mise... no matter how you cut peppers always have the skin down and the flesh up, same for tomatoes - knives tend to slip on their skins. Am loving Pan Pals, too. Thank you!

[Brion]

Home bartender here! When you make simple syrup, if you use 2 parts sugar to one part water, it's self-stable, and won't get moldy after a few weeks.

[ketuue]

The Taiwanese lady has such a mysterious voice!!

[Alan_Mac]

Love Charley's piece. RIP Aunt Yvonne.

[epowell]

The auntie story really resonates with why I love your channel: people all over the world sharing their beloved family recipes and now those memories are shared with thousands of people - they will never die. It unites us, gives us a common history point to share - our memories connect us. It's just beautiful.

[juliehillebrand]

Yi's articulate description makes absolute poetry of this noodle recipe. I hope she has more contributions for your channel, Beryl. I'm highly likely to be making Auntie Yvonne's mango salad, I love mangoes and green chili, and her story. I wish I could have met her. Thank you for connecting with these amazing people, Beryl! I'm even going to try putting my beloved Calamansi into my coffee. That is a flavor combination I cannot wrap my head around, but I really appreciate being steered into directions I would not typically sail.

[summerf]

The Voice is back! I remember we all fell in love with her before ❤

[ProtoPixie]

Please, I need the first person to read audiobooks. Her voice is so calming!

[davidduvall]

For peppers (if not already covered): cut off the top at the shoulder (where it curves); remove the core; cut off the bottom where it curves; slice one wall and gently unroll the pepper so you have a rough rectangle; it may crack when unrolling, which is fine, and you can trim the ribs that attached to the core if needed (it isn't always, but some folk are funky and it).
At this point it's easy to cut/chop to even pieces. The top and bottom can either be "chef's tip" for nibbles or, if you're going for a chop, roughly chopped to match.

[ShellyS]

Just wanted to say "Thank you" to everyone in this episode. You have saved me from plain, cold sandwiches this summer!🥰

[Sloan]

Wow Yi should do audio books, what a fantastic voice!

[elinarirhodan]

So many excellent things in this video! I adore Yi's voice as much as her recipe; Charlie's story is wonderful and I've made that kind of salad before (and love it!); I'm not a big soup or watermelon fan but the gazpazcho interests me; I've had ABC in Malaysia before and YES it is absolutely wonderful; and I immediately went to my kitchen and made a citrus coffee to try it out (I am SOLD on that recipe)

[debbiegreen]

I remembered Charlie’s video as it was so charming, Auntie Yvonne was such a beauty and sounded lovely. Also the salad looks so good ❤

[ccs]

Taiwanese American here. I love Taiwanese cold noodles. Growing up, the version my mom made was with ground pork cooked with spoonfuls of regular doubanjiang and spicy doubanjiang, soy sauce, ginger, garlic, sugar and water, then topped with shredded Japanese cucumbers and carrots. I now like a sweeter addition of peanut butter with splash of soy sauce, black vinegar, sugar, hot water, and chili oil. You can use other crunchy veggies like celery and bean sprouts.

[elanaviner]

Really enjoyed the Taiwanese woman’s voice. Kinda reminds me of the voice who narrated the movie “the lover” she needs to be on other audio! What a voice.