Pro Chef Reacts... To Uncle Roger REVIEWING GORDON RAMSAY's Fried Rice!
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- Опубліковано 9 лип 2022
- Let's see how Gordon Ramsay makes his (Nasi Goreng) fried rice and he is making it in Indonesia as well!
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Original video: • Gordon Ramsay's Spicy ...
Uncle Roger's video: • Uncle Roger Review GOR...
Some reading material if interested.
Info on Rendang: journalofethnicfoods.biomedce...
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I hope you guys enjoy this one!
I hope Nigella Lawson makes a video to this video of James Makinson reviewing Uncle Roger reviewing Gordon Ramsey.
Hi chef, I know what type of rice that he is using since gordon ramsey cooking in Bukittinggi, Indonesia, he was using “beras solok” is one of type of rice in Indonesia. The rice itself is so grainy unlike other type of rice and it is the best for nasi goreng
If you plan to make fried rice, I recommend you do two.
One traditional Chinese fried rice and one your own flavoured fried rice. To me fried rice is a very versatile food dish where it can be made with what leftover ingredients that you have in the fridge.
We got a lot of rice varieties here in Indonesia, but for fried rice, street vendor usually uses IR-64 rice grains. It separates easily, not soggy, and has shiny finish.
Sambal and rendang, available at any dutch supermarket. Haha
Speaking as an Asian, “haiyah” is more a sound rather than a word. Think of it like audibly heavy sighing used mainly to express emotions like sadness or disappointment. Fuiyoh from my quick google searching is specific to Malaysia. Haiyah to my knowledge isn’t really specific to a certain country as I’ve heard many different Asian people from many countries use it
Agree, it's an interjection like 'oh', 'ah' etc. in English and doesn't have an actual meaning in and of itself. Depending on where you are in Asia there also may not be an audible 'h' sound at the beginning. I'd say it's similar to how you would use 'oh no', 'aw, man', 'goodness gracious' or perhaps like 'mon dieu' in French and 'mamma mia' in Italian. I wasn't familiar with fuiyoh either, that does seem very specific to Southeast Asia
@@leparraindufromage366 "haiya" and "aiya" is actually the same thing. because with "haiya" you sigh when you say "aiya" so naturally you would have the H sound.
Its very interesting, I caught myself starting to say it now in public! Haha
@@leparraindufromage366 Fuiyoh is very Malaysian/Singaporean, and maybe Indonesian and Bruneians as well? It's really a regional thing. I'm a Malaysian myself and I've never heard it used outside these places.
@@Eiensakura Haiyah is a bit outdated and unpopular among Chinese indonesians in Java island. I'm not sure outside Java.
Gordon had traveled to Indonesia, Malaysia and Singapore and he actually studied the dishes and attempted to replicate them. The thing is he isn’t afraid to fail but embrace the experience and learn from the locals.
He is one of those chefs that doesn’t just talk the talk but walk the walk.
Uncle Roger ultimately got his wish and had collaborate with Gordon and was even invited to Hell’s Kitchen. So technically his video had lead him to fame or at least somewhat famous.
Btw “hiya” is actually more like oh no… a kind of sigh. Is not actually a swear word.
I liked your reaction to uncle rogers, you kept it unbiased from a chef’s point
thank you!
And Wok the Wok.
Wok the wok
it was for his show uncharted
And is on Disney Plus haha I watched them all already
The rice he used in the cooking are called "Solok" rice. Its a type of rice originated this specific region named "west sumatera" where he filmed his video, and the rendang he used, eventhough is a national dish are also originated from west sumatera. The rice he used is white rice, individually separete when its cook, which really perfect for fried rice. And the rice is produce manually by local not by some big industrial company. And its expensive compared to other rice in indonesia 😅😅
yup bareh solok my favorite,too bad cant find it here in bandung T_T
We also have almost similar rice right here ini south kalimantan, we call it "unus" the grain is smaller compared to another rice variant and have that "pera" (dry and not sticking to each other) qualities. Rather pricey too.
Thanks for the information
I only know the brand, not the type XD
why isn't a company tring to farm it? it looks more delicious, big grains of rice, doesn't stick to eachother, good at absorbing water etc... it could replace Basmati* rice in some traditional dishes.
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* yes, I had to google it to check if I am right, I live in the middle east, we eat rice, but not as much as east Asia, our cuisines are a bread/rice hybrids, while east Asia is more rice-based, and Europe is more bread-based.
Can't doubt Gordon, he actually goes and studies traditional ways of cooking, not just by watching or listening but he works along side them, taking their orders and learning lessons from experiences, he even notes down things that's hard for him to pronounce and practices on it till he actually masters it! without a doubt Gordon is one of tge vest chef!
Yet he managed to kill a carbonara adding peas :'C
@@ironkb57you should see filipino carbonara…
Since it was shot in West Sumatra, quite sure it's West Sumatran rice.
Compared to other rice grown in Indonesia, West Sumatran rice is whiter and "badarai"(the grains are separated/not sticking each other).
And Gordon's more like Minang/Padang(West Sumatra) style Nasi Goreng. The emphasis is on sambal, so it's rather bright to abit red in color.
While Reynold's is the "basic" general Nasi Goreng where kecap manis is the dominant factor hence dark brown in color.
Thank you for explaining!
From singapore we are using indeed 'ayah' pronounced 'Hayyaaah' exactly how Uncle Roger explained. It is purely singlish meaning 'alamak' or 'oh dear'
Yes absolutely agree, I think "oh dear is the most appropriate word for haiiyyaaah .... So it's not a negative word 😉
Gordon's version of nasi goreng is the Padangnese (Sumatra island) style which uses rendang paste. It's salty and spicy.
Meanwhile, Reynold's version is Javanese (Java island) style which uses kecap manis. It's kinda sweet and spicy.
Thank you for letting me know! :)
@@ChefJamesMakinson The Malaysian version normally is as per the Javanese version or sambal or no sauce. We substitute with anchovies
What the hell is Padangnese? They are Minang, the Minangkabau, no -ese
Anyway, rendang paste really is delicious as a seasoning, especially for fried rice
and also in java, the one using kecap manis or sweet soy sauce is usually from west java and jakarta while in central java, yogyakarta and east java mainly using tomato sauce so the color is a bit pinkish and the taste is different
@@indrasatria6087 Nope, the Nasi Goreng merah with a lot ketchup commonly in Surabaya while Nasi Goreng Jawa (kecap manis and bean sprouts) commonly found in Mataraman area especially Kediri with the arang stove.
This is such a good channel. The MSG part was super informative. Calling these reaction videos is kinda selling them short, I think theyre a lot more educational. Kudos
Thank you!!
Gordon's Nasi Goreng looks delicious. He used all the right ingredients, unlike Jamie Oliver. Well done as always Chef. Your videos are always informative. Looking forward to you making fried rice. Keep up the great work!!! 👍
Thank you so much Jeff !! :)
"Fuiyoh!" means impressive. It's our local slang in Malaysia.
Thank you for your unbiased comments. I actually learnt a lot of cooking techniques from your videos 😊👍🏻
Thank you!
Don't know if this helps but my grandmother (who was Indonesian) always went to the asian market in the Netherlands to get big bags of rice called Setra Ramos. She said that was the rice everyone in her family back in Indonesia always used for dishes like fried rice.
wow,, that's my favorite rice
Setra Ramos is more like west javanese industrialized variation of javanese rice (short grained non-sticky rice)
This was from Jan, 2020. Ramsay was in Padang, Indonesia to shoot his documentary for National Geographic. I was there at the local restaurant as part of the journalists who interviewed him later that afternoon. Yes, I had tried that fried rice, it was alright.
I cannot wait for you to watch Jamie Oliver's fried rice. It caused my mom to lose it and she isn’t even a foodie. Helped that I was laughing till I had tears behind her back. I think my dad was so confused when he saw us.
Hahaha I will have to do it soon! :)
I use to have a small Nasi goreng food stall in Surabaya East Java of Indonesia. Indonesia has huge variety of fried rice, but there are 2 most popular one. 1st is the one that the Chinese brought here. The same one that is sold in the street (the simple soy sauce, ketchup style). But the restaurant's style is actually the home style which use the sambal and shrimp paste as the base. What makes Nasi goreng voted as the best fried rice is the secret ingridient which is "Kecap manis", an indonesian adaptation of soy sauce which contain palm sugar thus create very unique flavour. Indonesian known for their love of playing with texture, and their love of sweet n savory taste combination so Nasi goreng will always be served with fried shallot, crackers, crispy sunny side up and pickles. Arnold version is Javanese one, the one that is very popular at restaurants and hotels, while Gordon took the Minang's version that use Rendang paste instead.
Thank you for the info! I really want to visit and to taste the local cuisine, I had plans before the virus so hopefully next year!
@@ChefJamesMakinson Sumatra: island
West Sumatra: 1 out of the 10 provinces of Sumatra and its vicinity.
Padang: provincial capital of West Sumatra, also used to refer the whole cultural entity of Minang people, pars pro toto.
Minang/Minangkabau: cultural ethnic group, less of a race.
Be ready to get roasted by uncle roger when you make fried rice 😂 and I love your advices in all videos... Regards from Malaysia 🇲🇾
Thank you! I'm sure he will but I don't think he will look at any of my videos until I have a lot more followers. Haha
I've always used Gordon as my benchmark for standards in cooking, and no one has complained yet- quite the opposite and I'm just an "amateur dad" chef. I've seen other UA-camr's react to Uncle Roger, and he always finds something wrong- except here with Gordon [for the most part]. I like that you explain both side's rationale... Subbed!
That clay stove gives heat like hell itself. The kind of heat you want to incinerate your victim's body. We don't use that clay stove unless we're planning to cook for hours, like boiling water for a whole village. Yes, in a traditional village, we usually have a feast or two each month so we use that specific clay stove to boil a fuckton of water. I saw the amount of charcoal he put at 11:42, it's too much for a fifteen-minute cooking like fried rice. Google the traditional Japanese iron making and you'll know what I meant. It perhaps was the reason why Gordon had to change his wok. We, here, usually only use half of the amount simply because, as I said previously, it produces hell.
There's a variation of that stove where the charcoal is put near the top, we use this for daily cooking, but this one was not what Gordon used. I know this because I once owned a catering business :D
Fried rice is hands down my favorite dish. I could eat that all day and then for dessert have sticky rice with coconut milk and mango. So many different versions based on the region, but they all follow the basics. When I make fried rice for anyone I always says it’s Asian based and more fusion as each region could use different ingredients (Thailand more birdseye chili, Indonesia uses a sweeter soy sauce called kecap mantis, etc. unless I specifically cook it towards that regions area, better to say Asian inspired.
I use peanut oil and the stalk end of green onions to season the wok oil. Shallots, birdseye chili, garlic, garlangol make the base with the egg. Sambal I do like he did in video to burn off liquid so the rice isn’t to wet. Soy sauce on the outside with a little sprinkle of msg. A touch of sesame oil for finish(remember sesame oil is strong and is a finishing oil, not a cooking oil), then garnish with rest of green onion.
Also be sure to use a wok spoon or a ladle so you can shell break the rice down to avoid clumps if needed.
For extra flavor, use rice that has been cooked with aromatics and chicken fat, gives it the extra step in flavor.
I love fried rice, it's so easy to make and versatile. I make it all the time at home!
@@ChefJamesMakinson Rice is a tricky thing and if prepared badly, it can give you bad memories for a very long time.
I'm from Poland and especially in my area (Greater Poland) we use A LOT of potatoes. As a joke, we sometimes say it is the land of an underground orange;) So we know our potatoes, but we also know how to f.... up the rice. My earliest memory from kindergarden (almost 40 years ago) was an overcooked, wet, clumpy rice sprinkled with cinnamon... That gave me a mental trauma for over 20 years. And then i visited US for a few months.
Once we went to a teppanyaki restaurant and i had the best fried rice of my life. Watching how it is cooked in front of our eyes was also amazing. That really changed my attitude towards rice and i knew if you do it correct, it can be delicious.
Tons of tests have been done and msg is safe. You can buy pure msg seasoning here in the us. It’s also the main seasoning on many popular foods like dry roasted peanuts and Doritos type junk food. It’s naturally occurring in fish tomato and canned foods and soups. I add it to many meals, good stuff.
Also if I'm gonna trust anyone with my health its gonna be the country with the longest average lifespan.
Ramsey's version relies on the rendang flavour which I believe there's so much flavours and spices. So, it's call "Nasi Goreng Padang" and you serve it with a telor dadar.
But, Reynold version is more like common or general Nasi Goreng because it uses the sweet soy sauce a.k.a kecap manis.
But basically, all kind of Nasi Goreng is pretty the same, just the type of flavours or spices that are used differ them.
I will have to try both types when I visit Indonesia, it's is so much to learn and taste! :)
@@ChefJamesMakinson sure! Maybe you will find Nasi Goreng Padang rarely in Jakarta unless you go to the Padang Cify where it origins from haha.
But basic nasi goreng, you'll find anywhere, but I recommend you to try it in street food, not in the restaurant. Haha
It's true, street food nasi goreng is the best. Lots of foreigners said that they loved it when they visit Indonesia. It's tasty and super cheap. You have to try it.
@@MaydiLoli also he can try to find street's nasi goreng outside kebon sirih haha, that's the expensive one.
he perhaps, must try the 15k nasi goreng, to taste "merakyat" version, lol
The type of rice that we using in West sumatra is Solok Rice. We like a rice which is dense but soft and not crumbly. Solok rice is considered 'sturdy' because the texture is not easily damaged when exposed to thick gravy from cooking.
I'm Indonesian and I'm not sure what type of rice he used. We have so many different types of rice, I think every region have their own local type. But rice with that characteristic we call it 'pera/pra' means rice with separate grains or non stick characteristic. And since Gordon was in West Sumatera he might used Kuriak Kusuik rice
Very interesting!
@@ChefJamesMakinson Thanks. I'm still waiting for your promise to make your own fried rice 🤭
@@axlferrera I will but I want it to be perfect! :)
@@ChefJamesMakinson notification ON. waiting for your version Chef James😁. as an Asian i’m quite excited to hear Uncle Roger call you Uncle James 😝
@@loidabalaba4386 me too!
One upside to moving to the Netherlands has been that things like kecap manis, prawn crackers, and a mind-boggling variety of sambals are readily available at the supermarket.
Really?! I can find some of it here but sometimes it can be a challenge
@@ChefJamesMakinson Yes, it's because Indonesia used to be a Dutch colony until just after WW2. So you have a lot of Indonesian and fusion cuisine here, much like Indian food in the UK.
@@ChefJamesMakinson in Madrid you can find that stuff, but not "easily". Most of the non-Chinese-or-Korean Asian stuff is a bit off the beaten path, but it is there. There is a Filipino grocer in Tetuan that carries all that stuff, and an Indonesian one in Usera. I'm sure there are similar places in Barcelona, as well - the trouble is, they are almost never on Google Maps, so you have to find them either through word of mouth or by foot.
@@MrLivebynight thank you for letting me know about some of the places in Madrid I know what you mean there are places here in Barcelona but like you said they're very hard to find
@@ChefJamesMakinson I'd be happy to point out the actual places if you're ever in Madrid. They are quite hard to find, as you say!
Hey you...yess YOU!! Random person I never met who READING this..I hope that you will find happiness in life and countless blessings..and hope Today will be a GREAT Day 🥰🥰🥰🥰
I LOVE LOVE LOVE your channel it’s been my favorite since I subscribed, however since I am not a great chef like yourself I pride myself on the lessons you teach and LOVE cooking for family and friends for all events ! Your product of teaching is amazing ! I appreciate you!
Thank you very much Christopher! It means a lot to hear that! :)
Gordon Ramsey actually replied to the Uncle Roger video and said something along the lines of "I'm glad you enjoyed it." That was pretty funny.
For fried rice here in Indonesia we have local varian called IR64 that was introduced to Indonesia in 1986 from IRRI (International Rice Research Institute) in Philippines. This type of rice well known by fried rice vendors because it drier/less sticky compared to other type of rice.. so it maybe that varian.. 🤔
I've been on Bali and loved nasi goreng so much, actually it's a breakfast and they usually have fried egg on top. Gordon did it more chinese style but i think its good as well. My daughter love this style more so i usually make it for our lunch when I have rice leftover
I would love to taste it!
No, this is "Padang"(or culturally correct, Minang) style Nasi Goreng.
The color is vibrant, although usually abit reddish because sambal is the keypoint instead of kecap manis.
Chinese Fried Rice is lighter(pale?) in color. Usually use garlic and some other instead of chili paste as base herb, let alone sambal and definitely not rendang paste. And using light soy sauce instead of kecap manis.
I think Haiyaa originates from 哎呀 in Chinese. The pronunciation is Ai-yaa for 哎呀, and 嗨呀 pronounced as Haiyaa. Chinese people living in the north mainland China used 哎呀 to express disappointment or things they dislike, whereas people living near Guangdong would say Haiyaa to express the same feeling because they speak Cantonese which is essentially the same language but very different pronunciation (personally as a northerner Chinese I can only barely understand some easy words if they could go very slow. ) Since there were a lot of Chinese immigrants(esp. from south China) moving to south east Asia countries in the past, they naturally brought the slang there too, and I guess people at least from east Asia can tell uncle roger is a Malaysian of Chinese immigrant descendants.
Gordon had no choice but to make authentic indonesia fried rice, he learned it in Indonesia, and he's making it in Indonesia. Lol.
But Gordon is one of the very few famous chefs that go to these other countries to learn how to cook their food the right way.
Love your reactions, they are very well articulated and explained in a calm and positive way. Plus pretty easy on the eyes helps as well 😉
Thank you so much!
Been watching your Uncle Roger reactions which are great. Ai-ya is what we use in Cantonese. Not a swear word and is considered more of a sound and depending on situation and intonation can be surprised/fear to frustration/sadness.
Im half Indonesian, and to my knowledge, this will be a rice common in West Sumatra. It will be very similar to jasmine rice, quite a floral fragrance, a slight sweetness, but a slightly longer grain. Jasmine rice is an effortless substitution. Ramsey will most likely be used to Chinese long grain rice (lacks the floral fragrance and sweetness) or basmati rice (long grain rice typically used in Indian cuisine).
Also, regarding haiya (more like aiya in Cantonese), it is by no mean a swear word. It is an expression used in Southern China as well as other parts of Asia (due to the spread of Chinese populations to other countries, like Malaysia, Singapore, etc.) to show disappointment or frustration. I'm born and raised in Hong Kong, and even though I'm not Chinese, I use it everyday, and has never shown any harm (and I've been using it since I was young).
Normally the rice for fried rice is long grain white rice. And he was in Padang, West Sumatra. The best dish from this region is rendang.
Your side eye to the camera is pure gold! Enjoying your content.
Thank you!
No " Haiya...." Is not a swear word it's just like "Oh Goshhhh"
Uncle Roger wasn't over with the trauma Jamie gave him LMFAO. James, I like how you explain things in a calm way. No no, no Haiya isn't a cuss word. It's used to express disappointment nothing vulgar😅😅😅
Thank you!
I'm from Singapore and since we have so many different cultures, we have many different versions of fried rice. Chinese, Malay, Indian. All kinds. But my favourite is the Indian-Muslim version where the end product is red in colour called Nasi Goreng Merah.
oh. I need to try this
Indians have fried rice?
@@defjam137 why not?
@@defjam137 yes dear, nasi goreng mamak, come over to Malaysia....try it at mamak restaurants. Mamak = indian muslim.
@@defjam137 I'm amazed you asked that question
Yo, thanks for making this video. Your explanation is pretty detailed one from the side of logical explanation, cooking knowledges-experiences and other else, for making sense what uncle roger had said in every his cooking review video. It's impressive. looking forward to your own made fried rice/nasi goreng and then get noticed and reviewed by him (be ready to get roasted by him, obviously). love and respect from Indonesia.
I appreciate that! thank you very much for your comment!
Totally agree with the OP. The concept of reacting to a reaction video is a bit funny at first, but the way you balance out Uncle Roger’s comedic elements with just the right amount of background and context really adds value. I’m now a subscriber!
It's a type of short grain rice as what available in Italy that being used to make risotto but it has low starch here due to Indonesian way of cooking rice. We usually rinse our rice until it has not much starch left than we proceed with cooking. That's why it looks like that I guess.
I don't know much other than that because I have no cooking background other than a normal home cook. It also taste way lighter than other rice as well. Maybe it comes from a different variant of short grain than what exist in Europe. I'm not sure about it too.😅
Thank you for the information!
Haiyaa is just a sigh word that commonly used by South East Asian Chinese descendants. It has no other meaning other than sigh.😁
@@ChefJamesMakinson No worries. What is knowledge if they're lost. The more it spreads the better because I love to see how food evolves.😁
@@ChefJamesMakinson sorry I think I don't know the classification of rice. I found out that Jasmine rice is being considered as long-grain rice so it's probably a variant to it. It's popular in SEA region.
Fyi, Indonesia has special variant which texture is kinda dry so it'll make the rice separation becomes something easier and it'll maximize fried rice products. Almost the same as Japan which has lots of rice variants that they improve over the years to maximize their cultural food.
@@GideonicGaming not a problem!
You are the most genuine gentleman chef I have ever seen! Me and my husband watch your videos most of the night before going bed! We love watching your suggestions and tips🎉❤! 😇😇! God bless you chef Makinson
thank you so much!!
Love your videos James, you always bring something interesting to your commentary
I appreciate that!
This was sensational, you've got the combination right Chef what more can I say I loved every second of this, totally entertaining but the highlight for me was seeing your Father briefly, very emotional my friend take care up there I'm a masive fan of everything that you do.
thank you so much Patrick! :) I just got back form Italy and will start making more videos! i hope you are well!
Thank you for your content, Chef. I always enjoy seeing a new video drop.
Thank you Dave!!
There are several local rice here in Indonesia and most of them are long grain rice (more into oval, and not as thin and long as basmati rice)
Who really knows if MSG is “bad’ for you, all I know if I have it I react. I once passed out in a parking lot of a Chinese restaurant. 😮
It would be disappointing if Gordon didn't do well, he is a top level chef. Thanks James
Lol He is so on point, We have an outdoor kitchen where good food is made and we also have an indoor kitch
Considering he used rendang paste for his fried rice, it's very possible that he is in west sumatra, in which case they have a special type of rice called bareh solok
They have a unique taste compared to your average rice
Thank you for the information! :)
Yo, I just found out there's other kind of white rice. I thought every rice is nasi lol
@@Yeah5555ful yeah the problem with it is that they look the same, they just taste different, you probably have heard of beras pandan wangi
Yes they look just like other rice but they are actually a different variety, no they are not just sprayed with something that gives them pandan smell lmao
@@terramerc733 I thought they just cooked it with pandan lol gonna ask my mom this hahaha
@@Yeah5555ful lmao even with it literally called pandan wangi, people still put pandan in it regardless 🤣
For the rice, my guess was thai fragrance rice ,which are rather common type of staples we used in south east asia, slightly longer grains then the Japanese rices, yet shorter than basmati rice
When you made a lot of fried rice in your home, you can made fried rice with ingredients as minimum as possible. I remember in college, my friend made egg fried rice with only egg, rice, oil, msg, chilli sauce, and soy sauce and we made omelette with egg, chilli sauce, and msg. Good stuff
Love the mix of Chef notes and anecdotes and the review! Entertaining and knowledge-filled
Make fried rice at 20k subs!!
thank you so much!
Another great reaction video. Thanks for the thoughts and background info.
Thank you!
That rice type i would say either IR42 or pandan wangi but that normally is to fragrent for use as a fried rice type. but then again Indonesia has alot of Heirloom rices that are regional locked and many of them are either not grown anymore or just grown by private growers which its possible gorden has one of those.
Always find the msg thing even funnier because I even have to moderate foods that have naturally occurring glutamate in them. It's definitely giving me a lot more of an appreciation of what that adds to the flavor of the food that we make and I always try to figure out what my limit so I can still cook and make our food really flavorful and enjoyable.
I honestly have no idea how I ended up watching this, it was in my recommended and had it in the background while working and now I stopped working because it was awesome. Sometimes UA-cam sucks, sometimes it suggests the best things. I'm not a chef myself but great vid/reaction
Thank you very much! I fully know what you mean by that, UA-cam tends to recommend everything that I don't want!
You can buy msg here in Sweden, I use it in almost everything I make. It really elevates the flavors in a positive way :)
It is a proven excitotoxin though. I'm sensitive to it so it tastes very metallic to me and makes my heart fluttery
Unless you have allergic reaction to it, using msg can actually lessen the amount of salt you use in a dish by half. For a 3-4 portion dish you only need a grain of corn amount of msg. I usually use the Japanese brand Ajinomoto, which use sugar cane to make the msg. Cheaper brand might use chemical and too much msg will ruin the taste too.
Just found your channel and have watched few of your videos and found your reactions are professional and educational so I subscribed. Please come to South East Asia and see the varieties of Nasi Goreng. In Malaysia alone, besides local versions we also have Thai versions and Indonesian versions. It's one of staple food besides Nasi Lemak.
Salam from Malaysia 🇲🇾
Awesome thank you! I really want to visit hopefully next year I can!!
@@ChefJamesMakinson
One of the place you can visit is this restaurant by our celebrity chef, Chef Wan. Nigel @ Uncle Roger being a Malaysian visited this restaurant and made a video when he came back not long ago. Would love your review of his paella and other European food if you went there.
ua-cam.com/video/T1msUi94HkU/v-deo.html
Great video as always. Thanks!
Thank you!
I'm Indonesian, and Gordon Ramsay was in West Sumatra which is one of the province besides Bali (note: Bali is in Indonesia 😊). So I can explain what I know about Indonesian rice: If you see the grains, it's much quite dense and shorter than other rice grains like Japanese rice or Basmati rice. Also I don't know about you but everytime I cook the rice, it's always had quite distinctive fragrant smell. And from what I see here, this rice is from Solok and that city is famous for the rice. Locals called it 'Bareh Solok', which literally means Solok's rice. 🤣 Because of that, it's pricey for people from other islands (West Sumatra is In Sumatra island, while I'm from Java). However if you went to other islands like Java or even Bali, you'll find different types of rice from one island to another and sometimes they send some rice to Sumatra. Hope this helps 😊
By the way, I know about it because I have some friends from West Sumatra and I love Nasi Padang 🤣
I admit I had watched this video before, but I watched it in this channel again because I knew I would learn more things... and I wasn't wrong. From 10:01 to 11:10 is a great example of it.
Thank you very much! It's hard sometimes as Uncle Roger does point out quite a few things, he does a lot of research for his videos but not everything.
@@ChefJamesMakinson Uncle Roger does his homework, and I'm sure he is a competent cook. But you can see by his technique that he is no pro, as you clearly are. By the way, thanks to your video I improved my tortilla a lot! Although I'm still behind with the Patatas Bravas. Just more practise, I assume.
Here watching and enjoying your video my good friend. Keep your amazing content coming. Love these reactions and commentaries. Have a wonderful day. Stay connected!
Thanks so much!
I have 3 Woks, one cast iron for open flame, one carbon steel for everyday, and one stainless just in case. My family is Malaysian like Uncle Roger.
3 woks?! It's always good to have more then one! :)
Gordon definitely hid that the egg was sticking
Usually in Malaysia we make a batch of sambal and put in the fridge. It can last for a month at least.. some people buy it.. so it depends on how how spicy u want it.. make it yourself and you could control how spicy you want..
theres actually a study that prvoes msg isnt as unhealthy as consuming salt in the same amounts, i forgot where ive read about it but it certainly changed how i view intake of msg.
Case in point, Asians particularly Japanese and Chinese have longer average lifespan than westerners even though they consume msg and msg rich foods frequently.
As I said to an american friend of mine, if you are too worried about sodium, then maybe just drink a lot more water and stop drinking softdrinks at every meal.
@@cinderburn2660 yes this too, ive read the sugar in softdrinks are actually more harmful than large amounts of msg intake in a longer span of consumption.
love your channel ! We need more of just you reviewing other chefs food though those are my favorite, uncle roger brings a chatoic vibe which is good but i enjoy your relaxed attitude
More to come! :)
Gordon made it very well , agree would love to be able to taste it
MashAllah very nice and amazing video thanks for sharing
In Australia we have Jasmine, Basmati and the most popular is our own brand “Sunwhite” long grain rice.
They also sell short grain rice and brown rice.
But I’m not sure what type of rice they grow for their most popular “long grain” rice, however ot looks similar to what Gordon is using.
Just to specify should be sambal oelek for nasi goreng… they are hundreds of types and vary in heat and sweetness…. Great video as always Chef J 🙌
Thank you Mark!
excellent video chef keep it up!
Thanks a lot!
Can't wait for your fried rice video and your reaction of Jammie's chilli jam fried rice 😂
Fuiyoh is just a sound to mimic whistling when you are impressed, while the western used 'wow'
James again good job with explanations keep it up 👍
Thank you!!
It's typical jasmine rice grown in indonesia. The grain is fat almost like the Japanese rice but not as sticky and the fragrant smells more like pandan than jasmine, hence the name pandan wangi
I mean MSG is in soy sauce, and not small amount. Almost all meat and mushrooms contain MSG naturally (where they got that Umami flavour). As long as you don't overdo it, I find it hard to believe MSG is harmful (so does salt and sugar). I think people saying MSG is harmful was just a marketing stunt.
Well, not really a marketing stunt, more akin to straight up targeting Asian restaurants for their use of MSG.
Thats the kicker -- in natural occurring foods its impossible to overdo it. when refined like a drug you can overdo it and many chefs dont know how much to use
@@annother3350 I agree, too much anything is bad, even drinking too much water could kill us. But I'd argue what you are saying is essentially true to all the condiments, not just MSG.
It's basically a moral panic mixed in with racism. Basically a doctor wrote to a journal in the 60s saying he got sick after eating at a Chinese restaurant and thought his symptoms were caused by alcohol, msg, or salt. Whether he was right is not known. This caused a bunch of misinformation about MSG, which was mostly only used in Asian cooking, and therefore considered strange to Americans. This then fed into anti-Chinese bias at the time, and soon you had "Chinese Restaurant Syndrome" which morphed into a moral panic about MSG as Chinese restaurants started advertising "no MSG", etc to escape the stigma. Then you had a bunch of dubious studies saying MSG was toxic at much higher levels than typical diets. Which is likely true, but the same can be said about water. Nowadays it's mostly a societal echo of those events.
Thank you for the vedio. Lovely. I am a vegetarian but yet enjoy watching all your vedios.😀
Thank you kindly!! :) I do have a few vegetarian recipes on my channel.
@@ChefJamesMakinson oookie. Will watch them soon. Thank you!! Have a beautiful day!!!
I didn't know what rice he used coz so many name of local rice at my hometown, yes.. Gordon Ramsay is cooking at my hometown in West Sumatra. But I'll let you know one of the best rice name in her it's called "Beras Solok".. try to google it
The rice looked like 'Sona Masuri' kind, that's what we call it here in South India. I make egg fried rice using this rice and it comes out really well....
thank you! there are so many types its hard to tell sometimes!
Hi Chef James.. New sub here. Currently studying in Malaysia. I love your videos. The word "haiyaa" is like a heavy sigh that is audible. In my own language Mauritian Creole, we use "Ayo" with a French pronunciation since our type of Creole is French-based. I love your videos and have been binge-watching since I discovered it. And yes the word P*tain in French also does slip in my mother tongue but not as much as the French people.. Haha. Hope you reach 1 million subs soon.
Thank you! 😃
I recommend the Australian Egg Fried rice video he reacted to as well, easily one of the most entertaining for me to watch.
This video Gordon cooked in Sumatera Barat. IMO, The local rice called 'beras solok / Solok Rice' is highly recommended for the Nasi Padang or Nasi goreng.
The special rice in Thailand is ‘Hom Mali’ which translates as Jasmine rice. It looks similar to the rice Gordon was showing us.
You can keep your own fresh basil and rosemary and stuff. Keeping a small herb garden is incredibly easy. Might as well!
Haiyah is just something like an exclamation. Like for example you say "Ouch" when you get hurt. Ouch is something you say to express you're hurt or in pain but doesn't really have a specific meaning.
As for "Fuiyoh", I'm not sure if other parts of Asia uses it but I know Malaysians and Singaporeans used it quite a bit during the 2000s. It's currently "out of trend" like dabbing in the west. Many of the slangs he use are/were popular in Malaysia since he's Malaysian.
rendang is a more like coconut chili paste with ginger and onion but sambal is just chili paste with onion as the basic
I'm actually an Indonesian, and also my my mother originated from Payakumbuh, West Sumatera.
And after knowing that he came to My Lovely "Kampung Halaman". I got excited.
And yeah, i also approved his Nasi goreng, it's so Original and Local. Everyone who underestimate Gordon is a dummy one.
In the Netherlands we are very lucky to get all these ingredients easily. I am absolutely addicted to boemboe rendang, sambal and ketjap.
"Haiya" is basically saying "oh my (god)" or "sheesh". It can be a complaint. Well I usually do that as a complaint but it doesn't have to be. every asian language has it, and I'm sure every other languages have their own version. Japan uses "acha", and Korea uses "aigo".
examples:
someone falls, "haiya! are you okay!?"
some nostalgic music playing "haiyaaaaa, this song?"
some one is crying "haiyaa you're crying??"
the tone matters sometimes so keep in mind when you use it. you can sound annoyed, concerned or happy with it!
thank you for the info!
Your video is so great so informative, so i can get new information about food
Glad it was helpful!
Sambal for Nasi Goreng is very simple, only chilli, garlic, and shallot,, crush them together, and mix with a little of hot vegetable oil,, add salt, msg, stock powder and little sugar for seasoning,,
My next door neighbour’s from Hong Kong and ever since she had her child, haiyah is the most often heard from her house.😂
in Indonesia has various rice, rice in Jawa and West Sumatera, where Gordon cooked, is so different.. I think Gordon used Solok Rice.. Solok is one of the district in West Sumatera..
Looking at those woks, the 1st 1 had only been used once or twice. The 2nd wok looked brand new. However, Neither wok had been ‘seasoned’
Coming from Southeast Asia, haiyah is somewhat a substitute for an out loud "sigh". Bus late, we sigh. Or bus late, "haiyahh". And haiyah is much more expressive 😂. Definitely not a curse, or bad word.
good to know!
Definitely "haiya" is just an expression when things don't go well. Its one of the way to use it
The dog in the background is chilling.
The hardest part of cooking in the west in this style is even if you have a wok it's unlikely you can get it hot enough to do it the "proper" way. It can take a bit of effort to get the wok hot enough and since woks are often thinner they don't retain that heat nearly as well as a thicker pan, which is fine if you are over a screaming hot fire but if you're on an electric or gas range then you might drop off the temperature without being able to quickly recover. That and since woks sit inside the "burner" or whatever it is technically called it is going to disperse the heat diffferently. Flat bottomed woks sitting on the stove top are going to cook quite a bit differently. One option is to use this clay stove setup or if you can get a really really hot fire going outside some other way. I've done stirfry using an outdoor propane gas burner, still not quite as hot as a proper wok station but much better than an indoor range. I'm guessing induction might be able to more evenly heat the wok and do so more quickly as well but I've never used an induction stove before.
hey chef ..
hope this can help you
im indonesian..
for size of rice (SHORT , MEDIUM OR LONG GRAIN)
Indonesia mostly grown SHORT Grain.. for Long Grain only 1-3 brands .. and those kind grain for export one
for the rice color we have 4 type..
the White Rice, The Brown/Red Rice, The Purple Rice and also the Last but Not Least(The Best) Black Rice..
Mostly If U wanna cook nasi goreng/Fried Rice .. The Best one Using the White Rice..
And common knowledge(always OVERNIGHT) or use a type of magicom RICE cooker To set to cook The type 3(HARD) "RICE"
So magicom Rice cooker are smart to cook 3 type(1st for The Softest one step before porridge, 2nd one are the "PULEN"/Fluffiest, And 3rd One "Hard" RICE)
the texture same as overnight rice one..
For The Brand
u can Choose between
1.Pandan Wangi
2.Ramos.
3.Lahap.
4.Rojolele.
5.IR42
6.C4
7.Mentik Wangi Susu
We also Produce the long grain and export to japan, the brand call "Batang Lembang"
Some use it as sushi rice..
some kind of rice if we use coconut milk or santan to make "glutinous rice"
or malay people call it "Sticky Rice"
For Nasi lemak(North sumatera style) or Nasi Uduk(Java Island)
Disclaimer(For OThers)
PS : Indonesian also has nasi lemak and because North Sumatera are near to malay and singapore so..
its not only em(malay and singapore) who has it..
Same like Big RIce Noodle/CKT(Char Kwe Tiao)
Its become heritage for south east asian especially the "MALAKA STRAIT" from long time ago even before my mother born..
So we are not claiming.. Basicly belong to the region of MALAKA STRAIT
i have blood family from my grandfather who also live in malay which because the liberation there that separate the family and make em different citizenship..
Thank you very much Sunny for the information! There is so much to learn with food that it's hard to know absolutely everything.