Sick Foods: maybe not the sexiest title, but I thought this topic was so interesting!
I asked you all what foods you eat when you are sick and the responses were so interesting I had to make a video about it!
Thank you so much to Abbey and Brett, Donna, Shivani, Sona and Polyana for helping me and submitting their sick foods!
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Beryl Shereshewsky
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Recipes:
Japanese Ochazuke mix if you want to try:
Singaporean Congee Recipe:
Armenian Tan Apur Recipe:
Indian Khichdi Recipe:
Brazilian Caldo de Ovos Recipe:
Recipe by Chef Christiano Campos
• 2 tablespoons Worcestershire sauce
• ½ yellow onion, chopped
• 2 tablespoons chopped bell pepper (any color)
• 4 garlic cloves, minced
• 1 tablespoon minced biquinho chili pepper (or another mild chili pepper)
• ¾ pound (350 grams) lean ground beef
• 1 tablespoon extra-virgin olive oil
• 2 beef bouillon cubes, crumbled
• 1 teaspoon urucum (or paprika)
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• 4 tablespoons tomato extract
• 8 cups (2 liters) water
• 4-6 eggs
• 1 cup (125 grams) fine grind cassava flour
• Juice from ½ of a lime
• 1 handful chopped cilantro (or parsley)
Directions:
• Mix the Worcestershire sauce, onion, bell pepper, garlic and biquinho pepper with the ground beef in a bowl and set aside.
• In a stockpot, heat olive oil over high heat, and sauté the ground beef. Reduce the heat to medium-low and allow to cook for about 5 minutes or until the beef has browned but is still moist.
• Add bouillon cubes, ground cumin, black pepper and urucum (or paprika) to the pot and stir, cooking for another 5 minutes or so, until most of the liquid from the beef and vegetables has evaporated. Add the tomato paste and stir to combine.
• Add 6 cups (1 ½ liters) of water and stir, removing any bits that may have stuck to the bottom of the pan with a spoon.
• Once the soup comes to a boil, lower the heat back to medium-low and break the eggs into the pot, slowly stirring with a spoon so they cook as stringy pieces. Ideally, you’ll have one cooked yolk per person, which is why we indicate a range of eggs in the ingredients list.
• In a bowl, mix the cassava flour with the remaining 2 cups (500 ml) of water, and with a spoon, slowly add the flour and water mix to the pot, stirring with each spoonful, so it does not clump. Keep stirring for another 5 minutes or until the flour has fully cooked. If you do get clumps, press them against the edge of the pot to disintegrate them. It’s okay if you’re left with some smaller balls of flour at the end, focus on breaking up the bigger ones.
• Turn off the heat and add the lime juice and chopped cilantro. Taste and adjust seasoning and salt. Stir and serve hot in bowls, topped with chopped scallions, or more cilantro, or add a spoonful of dried or roasted cassava flour or farofa for some crunch.
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33 Comments
“My mother makes her khichdi with lots of love.”
I want khichdi with lots of love 🥺
For the century egg congee, here's my family recipe that probably would taste even better 😛
(per 1 cup of rice)
1. rinse rice & drain the cloudy water (~2-3 times)
2. soak rice for 30 mins
3. add 1 tbsp salt, 3 tbsp oil. Crush half a century egg into paste. Mix well
4. leave in fridge to marinade for 3h / overnight
5. boil 10-12 cups of water (10: more gluey, 12: more watery). The amount of water is very important!!! always have 10-12x volume of water to rice used
6. throw rice in. high heat and stir constantly for ~8 mins
7. turn down heat until congee is slightly simmering. Throw in whatever ingredients you like (meat, another century egg, seafood, etc. Let your imagination run wild here). DO NOT STIR the bottom even if it's burnt. boil for another 40 mins.
8. Serve and eat hot! optional: season to taste, top with cilantros
Nothing hits like watching this with a fever .
in the philippines, only 2 that i love either creamy sopas and lugaw with egg
Watching this while 🤒 🤢
Soto ayam ftw
🫚🫚🫚🫚🫚🫚
Tan aboor is amazing! My dad makes it every Easter eve. He cooks the barley in the stock and once it’s cooked he adds the plain whole milk yogurt stirring until it’s incorporated and heated through. Then he sautéed dried mint in butter and tops the bowl of soup it with a generous dollop. It’s creamy and savory!
i didn't know you were indian
When I have cold I either have hot or cold (depending on weather) apple cider with apple sauce it is simple to make and fills you up with easy to digest meal
You just take a packet or two (I use 2-4 to keep at bedside) of your choice of apple cider powder packet brand if cold use bottle to hold cold water put apple sauce as much as you like but try to keep it more liquid put in powder in and shake with heated make the apple cider as directed than spoon in some apple sauce you can put as much as you like in it my sweet spot is 25% I usually make 4 cups at time and use one cup of apple sauce you can add some honey to taste if you like if added to the cold you will need to shake it more to dissolve it this is not for the pulp gaggers if you hate orange juice with pulp than as same feel try if you want
It rehydrates you gives you vitamins and healthy easy one queasy stomach (if you have this try the cold one and sip small amounts till you feel your stomach will keep it down) the apple sauce even itches you scratch throat JUST REMEMBER TO SHAKE BEFOR YOU DRINK as apple sauce will settle quick also fills your stomach up of course you should have other meals but if it keeps coming back up this will help keep you till you can keep food down
Türkiye, tarhana soup (in summer prepared with rich ingredients, fermented and dried. Ready to cook soup hundred years before the fabricated ones).
Wow, can't believe you didn't have Menudo on this one!
Congee tastes so good with salted duck egg and it also tastes so good with twist crullers
This is such a cute idea for a video and so informative about different cuisines from around the world! I loved it and definitely look forward to trying some of these dishes!! I’ve always loved congee and century egg but haven’t tried any of the other ones, can’t wait! Thank you for this slice of niceness! 😋❤️❤️🩹🥰
Khichdi is like indias super food
Yes all indians especially north n west have a love hate relationship
Its warming delecate comfort food
Thank you for this video Beryl! I always come back to watch when I am sick. I normally have congee but today I tried Brett and Abbie’s Ochazuke dish. I was really surprised how nice it was with very simple ingredients. I used a bagged green tea, left over rice (microwaved), canned smoked tuna, and roasted seaweed snacks. It’s perfect! Will definitely have it again x
Congee, arroz caldo, lugaw, chicken rice porridge, whatever you call it, this is the magic potion for any flu, cold or simple case of the “punies” as my grandmother would say! If it’s more stomach sick, add extra ginger. If it’s more sinus, increase the pepper. Good to go.
I think in the olden days these would have been called convalescent foods, or perhaps invalid foods, but you don’t see those terms in modern books.
Khichdi is fascinating. Surely it must be what kedgeree came from.
Beryl, thank you!! Love your videos! When you feature these kind of food, all kinds of foods you present, I really feel closer to the world, such a treat to learn and show their foods! In fact I have collected quite a few recipes and I will indeed try some on this video. Thank you so much! You bring a small dose of happiness to me, when I can sit and watch these videos!
That last one is interesting, dairy makes my cough worse so it wouldn't be the first food to come to mind for sick food.
Hey Beryl…wanted to let u know that khichdi is NOT just a north indian dish! In fact, it is one of the few dishes that has pan-Indian appeal – which, considering the huge diversity of Indian food is saying a lot! I live in Maharashtra, which has its own version of khichdi, as does our neighbour Gujarat. I am also Tamilian and I love our pongal, which is khichdi with cashewnuts and peppercorns. Karnataka's bisi bele bath, Punjabi masala khichdi, satvik khichdi (with veggies but no onions or garlic) Rajasthan's bajra khichdi, and Bengal's bhog prasad khichdi are wonderful too. I'm sure most other states have their own unique versions of this comforting dish as well! A dash of ghee and the right type of rice (I personally love Basmati and Indrayani for khichdi) can elevate this simple dish into something wow.
Btw, westerners, particularly Britishers, are probably familiar with a dish called "kedgeree". Not many know though that kedgeree is khichdi, albeit with some changes made for the western palate😂
The savory porridge in America is … grits. Grits have to be done RIGHT but that’s the ticket!
I am watching this eating khichdi I don’t why i am crying ( i am sick) 😭
My grandma used to make us creamed eggs: it's just the recipe for creamed chipped beef but instead of the extremely salty dried beef circles from the little jar, you make the cream sauce as usual with butter, flour and milk, adding a splash of Worcestershire sauce, and then stir in a chopped up boiled egg (a variant puts the finely diced egg white into the sauce and then sprinkle the shredded/grated egg yolk over the top). It's yummy.
Thank you for bringing forward something from outside the American box!
I actually got the ochazuke on a lark and am now obsessed. It's amazing and so savory- especially if you add a thing of tinned fish like sardines in oil or mackerel in oil. add the whole thing in and the oil makes the broth so rich and it's savory and delicious.
What a small world.i was searching for something to eat and Shivani from my school showed up in a random video!
Grits are the savory porridge in the US. The entire South is wondering "Where are you!?"
Hi lots of love from Rawalpindi bye
I like the concept of this video. I can not tell why exactly but I do not like this girl that does this. She annoys me. I guess it's that I dislike how fake she seems? Can anyone else relate or am I easily annoyed and a hater?
South India (depending on type of sickness): Rasam (with or without rice), Curd rice, bread/bun with milk, Lemon Soda, Butter milk (salt/pepper). There are few other remedies too that have main ingredient as garlic.
it's so funny that everyone around the world prefers mild foods when they are sick, but i always want super spicy food to help clear my sinuses, i swear it makes me get better faster every time!
They all seem very soothing and yummy especially when under the weather. My Mom used to make Milk Toast with egg where she poached an egg in milk with a little salt and pepper and added butter toast pieces over it when I was not feeling well. Fond memories!