7 Authentic TRINI DISHES!! Cooking TRINIDADIAN FOOD with @TriniCookingwithNatasha in Florida!
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???? MY TRAVEL/FOOD BLOG:
After falling in love with Trinidadian cuisine during my trip to the island, I found myself craving it at home. So I linked up with a friend who happens to be the top Caribbean food influencer in the world! Come with me as we make authentic Trinidadian food with Natasha Laggan!
Through YouTube and social media, Natasha has made quite the name for herself as one of the foremost authorities on Caribbean cooking. I was super excited to watch her do her thing and have some more delicious Trini food!
???? MY TRAVEL/FOOD BLOG:
???? DAVID’S BEEN HERE MERCH:
She’d be making doubles, paratha roti, curry conch, curry ravioli with shrimp, and pork wallap. It was 9:30 a.m. And we’d be starting with some doubles!
Natasha made us some cherry coconut drops as well, and then started making the parathas. He rolled out the dough and added a mix of butter and Crisco before rolling it into a ball and letting it sit so it can rise.
Then, she started on the doubles bara using all-purpose flour, salt, yeast, sugar, turmeric, baking powder, and lukewarm water. She lets the dough rest for 10 minutes.
Next, she added a mix of chadon beni, garlic, and pimiento peppers to some chickpeas and dal with split peas she’d soaked overnight. Then, she added Amchar masala, jeera, turmeric, and all-purpose seasoning. It smelled so good!
Then, she jumped on the conch. She toasted some cumin seeds and fenugreek in a pan with oil, before adding scallions and onions, curry powder, and finally, the conch! It was a tropical curry and I couldn’t wait to eat it!
Then, the added the curry conch to an Instant Pot with some water to further tenderize it. After that, she started on the shrimp wontons using shrimp she marinated the night before with some Chinese spices.
She added a bit of shrimp to the wonton wrappers and fried them up. I love watching food being made. It makes me look forward to it even more! The wontons came out perfectly golden.
Then, she started pinching off small balls of bara dough, patted them out with oil, and fried them for less than 10 seconds each because they’re so thin!
Next was the curry ravioli with coconut curry sauce. She toasted some spices and added curry powder, water, and then the shrimp. In another pot, she boiled the ravioli and then added then to the shrimp and sauce.
The curry conch tasted great! Next was fried pork with soy sauce and Chinese seasoning. She sliced it thin and patted out the roti. Then, she cooked them on her tawa.
Then, she added the pork to a wok with spices, fries, peppers, and onions. It was spicy and tasty, with Chinese flavors. Then, it was time to eat!
We added chana, chadon beni sauce, tamarind sauce, pepper sauce, and cucumber to the doubles. They were excellent. I loved the fluffy bara and spice.
The wontons were crunchy and packed with shrimp curry. The sauce was a mix of ketchup, pepper sauce, and chadon beni sauce.
Next, the conch with roti blew me away. I loved the sweetness and the curry leaves. It was one of the best conch dishes I’ve ever had!
Next was the coconut curry shrimp ravioli, which blew my mind. It was one of the best pasta dishes I’d had in a while! I loved the tender pork, vegetables, and soft fries in the pork wallap.
Finall, the cherry coconut drop was a crunchy, slightly fluffy biscuit with cherries and coconut. I would love it with chai or coffee!
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,300 destinations in 88 countries, while documenting them on my YouTube channels, travel blog, and social media sites.
I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Let’s explore the world together!
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Fall Sides, Thanksgiving Appetizers, Thanksgiving Dessert Ideas!
In this video, I'll be sharing some Fall Sides, Thanksgiving Appetizers, and Thanksgiving Dessert Ideas. I'll be using cheese to make a pumpkin and to make mini pumpkin pie appetizers.
As the fall season creeps in, I'll be serving up some delicious cool weather-inspired dishes. Whether you're looking for simple side dishes or appetizers, I've got you covered! I'll also be sharing my new favorite Thanksgiving dessert, so be sure to check it out! Thanks for watching!
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JLive Food: Irene Li
On this JLive Food Irene Li taught us how to make snowflake dumplings and inspired us with her activism.
Irene Li opened Mei Mei Restaurant in Boston in 2013 and has spent the years since driving the industry forward in ethical sourcing and fair and transparent employment practices. A Boston native and Cornell University graduate, Irene has worked on farms, taught in prisons, and watched perhaps hundreds of hours of YouTube videos on food and cooking. Mei Mei has been featured by Food & Wine, Eater Boston & National, The New York Times, People, Bon Appetit, The Boston Globe and more. She is an Eater Young Gun, Zagat 30 Under 30, and Forbes 30 Under 30 winner, and six-time James Beard Foundation Rising Star Chef semi-finalist. Since the outbreak of COVID-19, she has pivoted her business to serve hospital workers with hot meals and groceries and to provide low cost staples and household essentials to other food industry workers. She co-founded Project Restore Us (projectrestore.us), a COVID-era initiative whose mission is to serve working immigrant families by raising funds and delivering culturally relevant grocery staples -- including rice, beans, maseca, and produce -- straight to their doors in the neighborhoods hit hardest by the pandemic. Since June, Mei Mei Restaurant has delivered over 80,000 pounds of groceries (about 80,000 meals) to over 600 families.