Use my code BERYL15 to get $15 off your first Bokksu Japanese snack box! https://partner.bokksu.com/Beryl15

Many thanks to Derryl, Antonia, Nithi, Jamie, and Giorgia for sharing your stories with us!

Artist behind me is Ana Maria Lozano
Instagram:   / haymuchasanas  
Website: https://anamarialozano.com/

My friend James’ socials
Instagram: https://www.instagram.com/jamesyworld...
Website: https://www.cookingmyfeelings.com/
YouTube:    / @jamesyworld  

Links to ingredients for Khai Grata I mentioned:
https://umamicart.com/products/orchar...
https://umamicart.com/products/topna...

Link to my holiday baking episode (apologies to everyone for my mess ups):    • 5 Holiday Desserts From Around the World  

RECIPES
Khai Grata:    • Pan Eggs Recipe  Breakfast Thai Styl...  
Tinutuan: https://whattocooktoday.com/manadopo...

Weisswurstfrühstück
Ingredients
23 Weisswürste (veal and pork sausage)
Curly leaf parsley for the sausage water
1 Bavarian style soft pretzel
German sweet mustard
Butter
Obazda Cheese
Weißbier (German wheat beer)
Directions
All you have to do is to heat up the sausages in hot but not boiling water together with the parsley. If you boil them they might burst and then taste kind of watery. Then you peel the sausages out of their skin and group them with the pretzel, mustard and cheese or butter. Usually you dip the sausages in the mustard and eat the pretzel with the cheese or butter. You can also dip the pretzel into the mustard.
Traditionally you eat the sausages by hand and suck them out of their casing, but peeling them before eating is also perfectly acceptable.

Matzo Brei
Ingredients
2 sheets of matzo
1 egg
Salt
Sugar
Butter
Maple syrup and/or jam (for serving)
Directions
Break up the matzos into tiny pieces, but not completely pulverized. Place in a bowl and cover with water. Let sit for about 30 seconds to allow the matzo to soften slightly. Drain off water. Crack in egg and add a pinch each of salt and sugar. Mix well so that the egg completely coats the matzo. Add another egg if your mixture seems too dry. Heat some butter in a pan until it melts. Add the matzo/egg mixture. Pan fry until egg is completely cooked and matzo looks dryer. Serve warm with maple syrup and/or jam on top!

Crostata
Ingredients
For the base:
Butter 250g (cold from the fridge)
All purpose Flour 500g
Powdered sugar 70g
2 Eggs
Zest of 1 Lemon
A pinch of salt
For the filling:
Any jam you enjoy
Directions
Start by preparing the dough:
Mix (in the mixer) the flour, butter (cold) until it has a sandlike consistency. Be careful, you do not want it to become too warm. Then add in the lemon zest, powdered sugar and eggs and mix again until you have a homogeneous dough. Transfer it on a work table, form a little ball and wrap it in parchment paper. Put it in the fridge for 1 hour.
After 1 hour, roll 2/3 of the dough in a round shape of 78 mm thickness and carefully transfer it in your form. Make tiny holes with a fork on the bottom and then use one full jar of jam to make the delicious filling. With the remaining dough form some stripes or shapes to decorate your crostata!
Then put it in a preheated oven at 170 degrees (celcius) for around 50 minutes but check on it regularly, you do not want it to be too brown.
The next day, make yourself a good cup of coffee, put some music on and enjoy your freshly baked crostata like an Italian would do!

CHAPTERS
00:00 Intro
00:10 German Weisswurstfrühstück (White Sausage Breakfast)
01:40 Trying Weisswurstfrühstück
06:14 Thai Khai Grata (Pan Eggs)
07:50 Trying Khai Grata
10:38 Indonesian Tinutuan (Mandonese Porridge)
11:58 Trying Tinutuan
14:55 Ashkenazi Jewish Matzo Brei (Matzo Fried with Eggs)
16:25 Trying Matzo Brei
18:18 Italian Crostata (Jam Tart)
20:05 Trying Crostata



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

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