Pro Chef Reacts... To Uncle Roger Reviewing REYNOLD POERNOMO Fried Rice! (MasterChef Finalist)
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- Опубліковано 25 чер 2022
- After several requests, we are going to see how Reynold Poernomo makes his Nasi Goreng Fried Rice today! Can it live up to what Uncle Roger expects??
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Reynold's Original Video: • This Is The King Of F...
Uncle Roger's Original Video: • Uncle Roger Review REY...
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I hope you guys had a great weekend! If you would like some Kitchen Essentials then here is a great video! ua-cam.com/video/D3bXAirUAY4/v-deo.html
It is pronounced 'nah-see' goreng, not Nazi goreng 😂😂😂. Nice video, otherwise.
Me from 🇮🇩🇮🇩🇮🇩🇮🇩Indonesia
Chef James Try to React one video of Uncle Roger making Fried Rice (Chef Jaime Version).. :)
ty uncle james for the wijio
Recook please
Finally a western chef state the facts that olive oil should NOT be used for frying as it has lower smoking point. Kudos to this Chef James Makinson. Jamie Oliver, Anne Burrell, all the chefs in The Food Network, ITV This Morning featured cooking shows & guests are guilty for kept propagating olive oil in deep-frying / pan-frying. Also, guys never ever use olive oil to cook Asian foods. It's so wrong, the taste of olive oil is not meant to be paired with Asian foods. Like Uncle Roger said Use the right ingredients, not the white ingredients.
Just for anyone wondering actual numbers: en.m.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils
Actually refined olive oil is perfectly ok, since its smoking point is around 240°C
The safest "Asian dishes" for olive oil usage are probably the ones from Mediterranean part of Asia. A bit more east-er than that? Not a chance 😂🤣
olive oil is ok for cooking but not in high heat can't be for frying too...
Smoke point is not related to oxidation bro. Look for hi oleic and sat fat oil for heat.
Wow, Reynold. He is famous because of his dessert dish as a master chef contestant in Australia, even Gordon praise his dessert.
A little side note on sambal : There are _many_ kinds of sambal that exist in Indonesia, sambal with shrimp paste is only one kind of sambal. Sambal can vary in consistency, some are a bit more saucy like the tomato sambal, some are more akin to freshly chopped chilis with other additional stuffs like sambal matah, etc.
Interesting! I would love to visit Indonesia and taste the cuisine!
Ah yes sambal matah, with chopped lemongrass and torch ginger
I'm quite weak with spicy sambals but I still eat them anyway😅
yes. I used to live across a sambal shop who had like 50+ different sambals. All good btw.
Sambal balado that my mother make is my favorite.
No doubt best sambal for me.
After the "crispy rendang" incident, i never take masterchef judges or whatever TV cookin competition judges seriously again lol
SEA countries: at each other's throat regarding the South China Sea.
SEA countries: unite over rendang.
@@elmohead yea we have love-hate relationship, we love 'one Asean, one community' but we also hate each other lmao
watch the australian masterchef, where poernomo participated. its wholesome, and on a different level compared to other masterchef programmes
@@EricWulfe it's only wholesome because the judges were like school kids in front of desserts.. Other than that reynold said it himself the judges complaint about too much lap cheong... and you know what Masterchef Australia said about Asian Cuisine? They dont know anything other than their own culture bruh dont take em seriously
@@Adiarby13 you think Asian cuisine isn't big in Australia?
For a comedian, Uncle Roger knows a hell of a lot about cooking.
And can't cook a simple meal to save his life
Watch his cook and you understand he can't make even a simple egg fri rice
You keyboard smasher, I love to see your nasi goreng. But your channel is empty so you're worse than uncle roger.
More like he knows how to stereotype asian cuisine. That's his only source of ideas for jokes.
He really doesn't, and why does he always put that annoying voice on?
I enjoyed your video Chef. Not only do you comment on what's going on in the video, but you're also educating the viewers with tips, safety and the proper techniques to use. Well done!!! 👏
I appreciate that!
I agree. James is a really good teacher and very knowledgeable. I think we are lucky to know him
You speak my mind. And now I'm addicted to his videos.
@@ChefJamesMakinson you should see his deserts: Reynolds Master Chef deserts
Honestly, some kecap manis (sweet soy sauce) on Indonesia is contains palm sugar instead of brown sugar, make it more suitable for high heat than normal kecap manis (Example *Bango* brand)
Btw You are right, chef. That's kecap manis brand was *ABC* (wear brown sugar) and indeed the low conductivity. Must have to cook it quickly, otherwise it will dry.
I do prefer to put kecap before the rice, it taste better for me.
Yes, there are two kind of kecap manis, the "table" one and "cooking" one. They are actually interchangeable, but table ones are more mild and can dissipate quickly if used for cooking, while the cooking one is quite thick and can have a slight bitter aftertaste if not spread thin enough as a tableside condiment
Indonesian often call kecap manis/sweet soy sauce just "kecap" (because the sweet version is by far more common) and call what foreigner thinks as "normal" soy sauce "kecap asin" lit. "salty soy sauce."
so if you ever go to indonesia and need "normal" soy sauce ask specifically for "kecap asin"
as indonesian, if you want to level up your nasi goreng, add some rendang paste. Rendang paste + sambal will create explosion of flavor
Crunchy fried sunny side eggs is every asian style no matter where you are in Asia, i'm surprised spanish people also fried eggs like us wow amazing! :D
yes they do, and i still don't use as much oil as they do here to fry eggs!
your comments are always very instructive, it's just not about making fun of "would be" cooks, you are a professional and it shows. Thanks for sharing your knowledge.
I appreciate that!
In all indonesian street food, nasi goreng egg is cooked with little oil, cuz u have to prepare for the next dish so u cant spend a lot of oil.. reynold and all indonesian know this. Save money save oil.. lol
Esp w the price getting twice expensive as it used to be
Hi... I am Indonesian... I think in Indonesia itself, there are so much way to cook NASI GORENG as a delicious food.... it's because there are so many different culture and special characteristics in our country.... We can put any kind of proteins (such as meatball, shrimp, sausage, lamb, etc.) or leaves such as mustard greens, noni leaves, bean sprouts, etc. and even we can put another spices like sweet soy sauce (like arnold's did 🥰), shrimp paste or turmeric (it depends on how we want it taste like).... 🙂
And finally... Yeaayyy..... He put a cracker on it.... 🤤🤤
Go visit Indonesia, to taste another dishes that can blow your mind 🥰🥰🥰
I would love to visit!
we need more cultural exchange between your region (east/south east Asia) and my region (Mediterranean), because you have plenty of good ingredients that we don't have, and we have olive oil and Oregano/thyme, if we can learn from eachother, we can create even greater cuisine.
imagine, Shakshuka with sambal, or using olive oil as an aroma oil.
we can evolve global cuisine.
@@belalabusultan5911 In the past the Portuguese and Spanish is astonished when they discover Asia and its food, but on the other hand they also introduce us to the food we haven't heard in the past such as cassava (which we love to deep fried it to dry and serve with sambal). Some say they also the ones who were responsible for introducing corn, chocolate etc they brought from America to our cuisine.
@@ignatiusryd2031
this was a long time ago, when only kings and nobles ate fine food, so there won't be plenty of good ingredient exchange.
like, the climate in your region is not impossible to grow Olive trees, and I don't know many countries ooutside east Asia who plant soy beans etc....
@@belalabusultan5911 Not really. In fact, corn and cassava were very common to the point even commoners can eat it since those eras.
And who said we can't grow olive trees?? Bring all the plant seeds you have in Mediterrania to Southeast Asia and you'll finds out very soon that you can grow all kinds of plants you introduce from Mediterrania as long as you can find a perfect altitude with perfect temperature for those plants to grow all year long. And also, we have lots of soybeans but still not enough since we need a lot (bilions of tons of it each year) just to fullfill the demands to make our beloved Tempeh and tofu
that kid has been a superstar of Masterchef Australia since he first entered the contest, IIRC, 2015. not bad for someone who didn't win the contest. but neither did Marion nor Po.
which is not to say he doesn't mess up. he's mainly a design/concept dessert master who can also cook savory
That's true, but it will still be disappointed if he messed up here because he is indonesian and his big brother is the judges of masterchef in indonesia
His desserts are phenomenal... Presentation wise. And I bet they also taste great.
He's a world famous king of desert. Literally
This was a good one, but still pretty basic for an Indonesian fried rice. I learned to make nasi goreng from my Balinese father 25 years ago and still make it more or less the same at least once a week. It has way more ingredients and seasoning than this one.
Granted, we eat it as a main dish. I’d eat this guy’s fried rice as breakfast or for lunch and I’d gladly eat it every other day.
mind sharing it ? im kinda curious bout the fried rice, since in my city we only got Indo-chinese style , same dark colour , but they use soysauce cap jamur / rusa etc. tends on the salty soy side.
and nasi goreng jawa which on the sweeeter side using bumbu putih ,eggs , rice, vegs, shreded chicken & kecap manis
@@FreakAl0n3 I use Laos (galangal), Djahe (ginger) and white pepper as the main spices. Fry the egg with minced garlic and sjalot, throw in the rice, fry that.
Throw in fried and shredded chicken thighs.
Miday through frying, throw in Sambal (Sambal Oelek is the most often used, though I like Brandal too) and shrimp paste to bind the flavors. Add spices to taste while frying the rice. Add either salt or MSG for extra flavor, and a little bit of Kurkuma (don’t overdo it).
Then, near the end, add Sereh and Ketjap Manis. Finally, add Leek instead of spring onions and bake for a few minutes. Top it off with a little lemon juice to take off the hardest edges of the spice and vind the flavors even more into a cohesive whole.
Play around with that and I promise you’ll have a great fried rice.
To make it a full meal, pair it with Sajoer Lodeh and Ajam Pedis. And Krupuk
@@Splackavellie85 Cant thank enough for this whole new idea of fried rice, im going to master it .
even though it takes me quiet a time to figure out few words right there, it sounds like "edjaan djadoel" which is comes from the influence of the Deutch. its a style of Indonesian- Deutsch Grandma/mom kind of vocabulary.
So Salam boeat Orang Toea Kamoe dari Indonesia
As an Indonesian, fried rice (or nasi goreng in Indonesian) is kinda our thing. It's true you can eat it for breakfast, lunch or dinner. It's also a dish that every restaurant have.
My family from my father side are Javanese, and my uncle have a saying, "brush your teeth in the morning with fried rice." I guess that's because my aunt always make fried rice for breakfast 😂
Yap, this is the basic but the premium for some people hehe because there 2 egg. There some who like add many things in their nasi goreng but some not really. And the fact, old nasi goreng just like this, egg, onion, garlic, Chili, and chicken(but he make it one become sambal) but because there so much store opened now there variation like seafood nasi goreng and some place using more seasoning. There place using ginger but in my place not. So kinda hard if tell which recipe is right, but this is basic and national Nasi Goreng, hehe.
And yes, the taste was good.
I love your "teaching" videos, and really enjoy these reaction ones. You explain the reasons for ingredients and techniques used.
Thank you so much!
Indonesia Sambal is made from fresh chillies or cooked chillies, tomato, salt, shrimp paste, sugar, shallot, and a few MSG ( if you like MSG).
You can also deep fry the Chili before grinding it.
1:42 There are in fact many many types of sambal and the one that is most common to be found in the west really is nothing more than ground up chillis (Indonesian lombok but often the more common cayenne pepper) with some added salt/MSG and a dash of vinegar. The sambal that Reynold uses looks a sambal badjak to me which is a fried mixture of fermented shrimp paste (trassi), garlic, onion and chillis, or possibly a sambal brandal which is effectively the same but features added spices so it becomes more of what is called a bumbu. Because these sambals are fried the chillis did lose some of their heat, so it is not as hot (or pedis as we like to say) as you might think.
I love the context that you provide to each cooking step! keep up the great work!
Thank you Jake!
In Indonesia, if the cook or people around sneeze (because the smell of spices or chilli), then the food mostly will be delicious
Loving these videos James! I think you found a really good niche. These videos have been getting so much traffic. Love your professional critique as well. Congrats on passing 10K! Amazing things.
Hey Buddy!! thank you very much! They are easier doing them by yourself as you don't have to move the camera 50 times! haha I hope the fish are biting! :)
I am loving your content, and providing the insight from an experienced pro chef perspective. Especially enjoy the bits when you mention experiences related to how things are done similarly or with variations in the places you are currently in or have worked at before.
thank you very much! :)
Great video chef! Please keep reviewing these videos and making great recipes for us!
Thanks! Will do!
I gave up on MasterChef when a judge said, "I didn't know you could use Pak Choy like that, I didn't like it or use it until now."
🤯 Pak Choy is so tasty, it converted me to trying more vegetables.
Your reactions add so much to explain what was going on. Really appreciate that.
I appreciate that!
This guy makes Indonesian nasi goreng almost exactly as how I have learned to do it.
Due to our past we have a large contingent of people of Indonesian descendant in the Netherlands and the Indonesian kitchen is quite popular here.
Sambal is relatively easy to make yourself if you can't source the finished product. There's many recepies online and you can of course tune that to your own flavour.
Indonesian kitchen is flavour heavy and delicious.
My most favourite masterchef contestant he is so talented his desserts is out of this world never seen before loved it 🤗
See, so fascinating to see the explanation
Good job chef 🔥🔥🔥
Thank you!
Interesting wt the Spanish fried egg you mentioned. It's actually same with indo street food style fried egg
Just found James and loved the contrast in commentary, James expressions to Rogers comments were brill.
its so fascinating to see cooking video with chef who giving explanation like specialist doctor.
LOL very funny and I'm very proud of Reynold being a fellow Aussie he did a great job!!!!
:)
The thumbnail literally mean's Reynold's Fried rice Fried rice
Nasi Goreng just means fried in Bahasa Indonesia
yes but people that don't know what Nasi Goreng means would not understand.
Nasi = Rice
Goreng = Fried
I was checking out videos of Reynold Poernomo the other day, came across Uncle Roger reviewing his fried rice and THEN, UA-cam recommended your channel. I have subscribed and started binge watching your videos. Your contents are great, informative, educative, and you're very open to suggestions and feedbacks from other people. I hope for more success for you Chef James! Looking forward to more videos of your tips and cooking tricks! Take care and have a great day!🤩🤩🤩
Thank you so much!
The beauty of fried rice is that you can also put very things and It'll still taste good. Like in Indonesia, it's common in household for fried frice only to have shallots and salt as your ingredient. (We Usually have it for breakfast when there's no time for too much ingredients 😄)
Laughing my but off while learning new recipes and cookings.........PRICELESS Thank you guys, great team.
As indonesian myself and have lived all my life in New Zealand i can easily say Indonesian fried rice probably in my opinion is the best version of fried rice. Really highly recommendes for all you bros and girls to give it a go 🥰👍
I really enjoy your input on these videos, Chef James. It's always really helpful and shares insight about the cooking process. It's perfect for someone with a curiosity about learning the culinary arts.
I'm glad to hear! :) I made a video on what to know before becoming a chef.
@@ChefJamesMakinson No doubt one I need to watch, though I don't have professional aspirations.
Omg the knowledge you have,the tone you spoke.so good.keep on these good stuff
Thank you!
Appreciate you explaining the science behind these cooking steps. Thanks!
thank you!
Though I haven't used them often, I had a single burner induction (as a 5th burner for bigger meals), I've found I don't have the same amount/quality of control on induction - of it being a visual like to can see with gas. Nothing wrong with it, practice would make perfect, but I found anything higher than medium was BLAZING! Like ruin your steak in 2 minutes blazing...
And...you mentioned it shortly after - I mainly used it for boiling water! Partially because of an incident where I set by electric range on FIRE boiling water! In my defence, I didn't see the pool of oil under the burner, which is what caught fire- - smoke point to flashpoint was QUICK!
it take some time to get used to using them and not all are the same, but yes if you cook something like eggs you have to be very careful as they will cook in no time at all!
@@ChefJamesMakinson I found its place after a while. Great for boiling, and for holding things at a steady temp, like for making cheese! Also great on a low setting to get sous vide started vs tap water and waiting for the machine. Same space, two items.
I have an induction hob and a portable induction single burner, and the latter is extremely powerful, heats up very fast and I need to turn the temperature progressively lower, even on the lowest setting, liquid will boil if you wait long enough. The hob feels much better for cooking, you can get a bare simmer on the lowest setting and high power for searing (not recommended to use the max setting, stuff burns in an instant) and it reacts very quickly, there are likely differences between how the manufacturer tunes the 'power curve' and the 'pulsing' (on the portable burner you can actually see that it cycles between high and low heat if you have liquid in the cooking vessel)
I love the combination of you and Uncle Roger reacting to cooking video. Uncle Roger giving cooking tips with humor, and you give more specialized cooking tips. I love it. ♥️😅♥️👨🍳♥️
The way you describe cooking egg in spain with lots of oil that's very hot and quick is the same way we do it in Asia. Kenji Lopez also did a video about that, and I think a lot more westerners in the US should give them a try.
James, I enjoy your teaching us about cooking, but in this video I have really enjoyed Reynold roasting Uncle Roger and his reaction to it.
Had to subscribe, i love the methodical explanations
Thank you!
Oh, the induction burner stirred some memories. One year we had gas pipe overhaul in the apartment building, so the gas stove was no more than an extra counter (as it was covered for the time), and I got a 2-burner infrared cooker. Which isn't the kind I even heard of before looking into portable electric burners, but it was actually quite fun to figure out how to use it. The main difficulty was getting used to the fact that low setting is SO low in fact, nothing is happening in the pan😅 But at the same time, that's what I've since heard is the main difference between gas vs electric stoves in general
If I remember correctly, the key in me deciding to go for infrared vs induction was that I could use the same pots and pans as for gas stove (vs getting both the burner AND new pots or the induction adapter plate thingie)
This is great, listen to Roger for funny comment and you explaining seriously afterwards
Correct technique in cooking Indonesian Nasi Goreng, fried rice, to level up add some pickles (acar) consisting of cucumber, carrot, green cayenne pepper and small red onion... cool, Reynold! 👍
I love how fair these videos are together with the little tips.
I'm glad to hear!
nope mostly sambal consist of chili,sugar,salt , shallot and bit of onion (thats general/ generic), then sometimes it contains tomatoes and if you wanted to elevate it taste add terasi=equivalent or not equivalent to shrimp paste.
I agree with Jeff S ! James you are so good at everything you do here. Enjoyed!
Induction is the best choice for residential kitchens. You get the control of gas burners with the ease of installation and safety of electric stoves. Scratching is a minimal issue with full size cooktops, they are very resilient. The ease of cleanup, the control, the speed, and the extreme energy efficiency are worth the trade-offs. Many professional kitchens are starting to install them alongside a gas grill, as well.
Ventilation is also easier, you can use recirculating range hoods or downdraft ventilators without imaging to worry about CO and CO2 poisoning.
Its funny that Reynold was in the crowd at Enmore Theatre seeing Nigel Ng comedy show in Sydney tour. Was there that night.
Gotta love Nigelng for creating uncle Roger and reigniting some of my food passion with all the reactions following
James, I’m a new subscriber and I’m loving the channel. I’d love to see you react to Marco!!
thank you!
Very good recipe like usually! Great scenery! Like 👍
Thank you so much 👍
James, love your comments, your skills and knowledge. I’m sorry I cannot eat in your restaurants as I am in the US. Best wishes to you and hope you grow your channel successfully.
I'm not in the US right now
From memory, he did that "ooohhh!!" with the sambal and the chicken because all the smoke from the sambal was hitting him in the face
Have to agree that looked pretty good , would love to be able to taste it , great review again
i love sambal
and since i live in the netherlands i can easily get it anywhere.
since indonesia used to be a dutch colony
we have the prawn crackers too we call it kroe poek they are delicious
Isn't that the origin of Kerupuk for Indonesia? 😂
@@ReinzTheKing i think so yeah
same thing with spekuk i believe which is also delicious :)
Thank you so much for the tips and advice on the video !
You are so welcome!
as chinese indonesian..
yeppp..
Sambal always get along ..
the based of every islands style of nasi goreng along indonesia(not all but most of the islands)
If u wanna be fully authentic..
same as "KERUPUK udang"
without em..
your nasi goreng is not proper/basic nasi goreng..
Though it varies, I've always believed that the challenge of a sunnyside up egg is to get the whites completely done without any browning, and without them being rubbery while keeping the yolk completely runny.
Easily the most difficult way to get perfect.
Random other thought… since I use aged soy sauce (Kimlan’s 2 year/“extra” aged best suited to my taste) and am not crazy about regular soy or low salt and tamari tastes odd (there is amazing $150 stuff for a small bottle, but I don’t need to get used to that level of soy… expensive chocolate and coffee and tea will be my vices instead)… I just add some molasses if going for sweet soy sauce recipes (something I always have from back home though it gets gone slowly as it pours, so little needed). It saves shelf space on something not used often and molasses makes the texture right, too, better than brown sugar that is just molasses+bleached cane mixed. Palm sugar is too big a hassle/too hard though it tastes great when I put in the effort.
subscribed! your explanation is 5 ⭐️
thank you very much!
Really enjoyed your thoughts. Especially about the induction stove. I live in Finland and electric stoves are almost ubiquitous and the induction stove is rapidly gaining ground. Now I have further reason to avoid it! If I could have gas (only available for BBQ grills) I would. Thank you for the clear points.
Thank you!
I always thought the other drawback was being restricted to special pans that only work with induction stoves.
Huge kudos to you, chef James. Really respect your guidelines, your humble intro to new viewers and also reviewing asian recipes from uncle roger even though your background is mostly in european cuisine.
I would highly recommend reviewing uncle roger's review of adam liaw's yuen yang fried rice, where they review another fried rice dish by chef wang gang...where he goes to the next level.
Thank you very much! I will have a look! :)
I feel like induction burners work fine for deep frying since you do not need to move the pot/pan and they generally keep a pretty consistent temp. Where as coil burners and gas burners will keep heating the pot/pan.
Thank you for another brilliant video. Your cooking tips are appreciated. (FYI: We finally got some CATALONIA worthy weather here in WA this past weekend) thanks for the egg frying tip. Speaking of eggs..is there an easy way to poach an egg?
thank you!! yes how we normally do it in the kitchen. I explain it in this video! ua-cam.com/video/UNsScgGydDs/v-deo.html
I watched Reynolds on the Masterchef Australia 🇦🇺.He is an amazing Dessert King.I grew up in Europe where we had gas stoves.I moved to New Zealand 🇳🇿 and everything is electric.I cook on the BBQ side burner outside.
Thank you for the info in between. SUBSCRIBED the channel.
Welcome! thank you!
Love to hear your take on what's going on in these videos. I always learn something new! And you have a soothing/relaxing voice.
I'd love to hear your opinion on the "Uncle Roger HATE British TV Pho."
thank you so much! I will put it on the list!
I really love it when foreign chefs really knowledgeable about sambal ingriedients and asian dishes.
Daym, its my first time to watch your video. But it satisfied me. This is reaction cook i would like to see. Not only you explain about the ingredients and the food but the safety and technique that used on the video. Hope u will react more and more videos. Thank yiu
Thank you so much 🙂
Sambal terasi is the only way to go for the base of this type nasi goreng. Terasi is fermented krill and full of umami flavor. Other variation of adding eggs is by made them into omelette, cut in strips add into the nasi goreng.
Did you just say "es lo que hay" JAJAJA I wasn´t expecting that expression in an English speaking video, I just watched the Jaime chilli jam video reaction and this with the expression of anger and disbelief of the type of rice he use is golden, greeting from Argentina! You won a sub today.
Gracais! :)
as indonesian, not always kecap manis, in fact most of street fried rice stands in indonesia didnt use kecap manis but use ketchup instead, angciu (tiong hoa style) and predictably msg
I've always cracked an egg on a flat surface, but once I tried cracking it on an edge to see the difference.
I learned 1 thing many people forget to say and that is eggs do not like edge's. I tried several times to crack an egg on an edge, the egg said no. It quite literally refused to be cracked on an edge no matter how I tried. I'd hit the edge, the egg would be un-damaged or I'd hit the edge with the egg and the edge would just deflect it.
Eventually I gave up that experiment.
So yeah, flat surface is quicker and much, much easier. So much so that the egg itself prefers a flat surface.
i usually crack my eggs with the blunt side of my knife. quick tap. the crack will be small enough so there will be no stray shells
Hey James, I love both of your types of videos: the reacting and your recipies.
Where do you live now? As far as I know, Nigel Ng lives in London UK, do you think you two may have a collablo in the future?
Yesterday I watched both of your Paella videos. My version is pretty close to yours. One difference: I put rosemary and two leafs of bay. When I take it out of the oven I remove rosemary/bay and mix the rice up a bit so the taste mixes up. It's great.
Keep up the great work, greetings from Hamburg
I'm in Barcelona right now, I would love to do a Collab but I don't have enough subs yet I believe. it would be fun though!
@@ChefJamesMakinson You got my sub
@@Trollolololol1337 thank you!
sambal looks very similar to a filipino ingredient called alamang which is a shrimp (paste?) it has both spicy and the normal variants which is just shrimp that undergoes the process of buro (fermentation!?) with salt.
Finally, someone brought up my comfort food. I feel so happy about it.
Another variant is to make this basic kecap manis fried rice, but you add curry powder, goat meat and tripe...eaten with fried shallot, fried egg, emping crackers and pickled cucumber.
Thanks for the tips!
The prepared rice tends to dry out over time, getting tough in a fridge… even if was a bit too moist after initial cooking. Sure, it’ll clump, but you’d be able to brake it with some help of a boiling water.
P.S. rice cooker really helps with everything mentioned above.
9:35 remember working with one, it warned a lot and might turn off if you lift pots, or stopped working for a while if it got wet.
don't think other inductions i've used was as bothersome.
NAILED IT!! 🤣
😉
top notch content as usual :3
thank you my friend!
I love how knowledgeable u are. I want uncle roger to see one of your videos. I think u will get the uncle title.
I would love that! :)
I was just recalling, when he said, ‘just not olive oil,’ the video of the TikTok lady using avocado oil, and it is what I use when I cook on high temps for non Asian food as it tastes, well, what I buy at least, buttery and neutral… and is weirdly under half the price of peanut oil but more healthy than grapeseed (far less pesticide penetration/exposure, too, for what is pressed into oil in the US at least, Italy’s offerings more costly here). Thinking if someone is truly worried about peanut oil being contaminated (usually it is so processed any proteins are destroyed anyway but that is another matter) or just from a place they don’t trust the goods of, maybe avocado isn’t the worst though I get big jugs of good peanut oil whether I will use a teaspoon or half liter…
Ouch! That scratching noise was painful… haiyaa! Keep up the great informative info James. 😊
Thank you!
As a russian guy I could say that a mustard oil is also very good for frying
The way you mentioned that Sambal is a Chili paste and not a Chili Jam is so relieving. Imagine watching Uncle Roger reacting to Jamie Oliver's fried rice for the first time as an Indonesian
😉
One reason I don't like use olive oil for cooking is the low smoking point. This video we saw smoke everywhere 😂.
But this oil is good for induction stove since we can control the temperature.
Indonesian fried rice is also often served with sliced cucumber and/or sliced tomato. Also each city /region has their own twist on the dish.. Great commentary btw.. terimah kasih (thank you).. Greetings from the Netherlands!
13:42 Reynold referred to the original judges, who are Greek and Italian-trained.
I’m learning so much from your videos. I’m a home cook trying to improve for my fam.
I hope you enjoy, let me know if you have any questions!
Induction is a nightmare, and my American self hopes I never have to endure that torment again (had to cook on induction on vacay one time. It was not good). Thank you for another fun episode, Chef!
Thank you!
You are growing on me chef. Need to check out ur other videos now.
Nice Video.. you give clear explanation also
Thank you!
You also want to crack eggs on flat surfaces, bc the egg gets more fluid/less stable the older it is. So if its a bad egg it will just ran out on the surfaces when cracked open instead of directly in your food, when cracked on an edge