Uncle Roger FORCED TO REVIEW JAMIE OLIVER Indonesian Salad - Pro Chef Reacts
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- Опубліковано 25 сер 2024
- Jamie Oliver Asian cooking tends to go a little bit off tradition, but at the end of the day, his Gado Gado Salad can differentiate with interesting flavors. However, let my video clarify how this traditional Indonesian dish is normally prepared...
Share some love by watching Uncle Roger’s reaction here and smacking that like button • FORCED TO REVIEW JAMIE...
Watch the original video from Jamie Oliver and smack that like button here • How to Cook Jamie’s Ga...
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As an Indonesian I think it's impossible to screw up a gado gado
You just boil random vegetables and let the peanut sauce do its magic
Jamie is on a different level
Correct!!!
even brian think this will be good sigh....
look at that sauce....
he join the dark side
😂
@@ChefBrianTsao if the vegies are raw with Peanut sauce it call Karedok, if Karedok u add with tofu it call tahu gunting.. Haha
My guy, so am I. I doubt anyone in our country would agree with this version.
Except maybe Jakarta, but that pile of pollution can go fuck itself.
You know that video where Jamie Oliver tries to convince children that chicken nuggets are disgusting, only for them to completely dismiss everything he said?
I think that was his Joker moment. That's why he does what he does.
😂
I FORGOT ABOUT THAT, I forgot that was him xD
Lol I remember that moment every time he throws in olive oil or that one chili jam needlessly.
Chicken nuggets forever!
He really did come across as shockingly naive in that whole debacle. Dude's got serious case of main character syndrome.
Love how you always give hin credit at the start and explain around some of the small mistakes he makes, and then he just hits you with the olive oil 😂
😂
Every time 😅
Olive oil more like
All Aboard the BS train
I was reading this comment when it happened 😂
7:31 The gado-gado peanut sauce doesn't use kecap manis, but uses palm sugar. If you use kecap manis, the sauce is more suitable for ketoprak. The most important thing in making Gado-gado is frying the peanuts, because the frying time is very thin between perfect doneness and burnt.
People do use kecap manis, but usually just for addition. For base sauce, it doesn't need to.
🤘
@@ahmadgega5997 its basically rice cake, but not like the korean rice cake
@@wibs0n68 its more into rice "sausage" i think
Looks like we are in different area because kecap manis is normal here and also ketoprak peanut sauce and gado gado peanut sauce is really just in the same level atleast in my opinion
As Indonesian born and raised, this feels sacrilegious, We don't use Olive oil on any of our dishes, we don't use sesame oil in any of our traditional dishes, let alone using fish sauce, that's more oriental food.
Gado Gado sauce typically used peanuts, lots of it. Kecap Manis (Sweet Soy Sauce) Tamarind, Kefir lime leaf, Palm Sugar, salt.
Usually people use oversized traditional mortar and pestle to crush everything and combine with those blanched veggies, typically blanched water spinach (Kangkung), bean sprouts, Steamed/Boiled Potatoes, Boiled Egg, Fried Tempe, Fried Tofu, thinly sliced blanched cabbage and sliced cucumber and it's not Indonesian if we don't serve all those in big portion of rice and Prawn Chips or Kerupuk, with Fresh Squeezed Orange Juice in the side.
🤤
Bro olive oil never exist in our country plus its expensive so no wonder your mom or all of our mom here never buys it
@@hgd_hanylovely7544 gunakan produk Indonesia. Jangan suka impor
I'm also from Indonesia, and I once brought olive oil to my math teacher.
She said it was for massages.
Only Mediterranean and Middle Eastern people use olive oil for food. And not as often as Jamie Oliver for sure.
Indonesian actually has a word for olives, which is zaitun. And it's a loan word from Arabic. The only reasons we know olives are the spread of Islam and trade with Arabs.
you can make gado gado sauce in many different ways but usually it goes like this
- Palm sugar
- Ground Peanut
- Water
- Salt
- MSG
- Chili ( up to how spicy you want the sauce)
- Garlic
There are Variants of Gado Gado, which is Boplo Style which is using Cashew instead of Ground Peanuts. Its a bit for savory than the usual gado gado.
Gado Gado is a more variant to Jakarta Style Salad (Dont Use Shrimp Paste, boil the vegetable) , For Sundanese they call it Karedok (Dont use Shrimp Paste, raw vegetables), and for Javanese we call it Pecel (use shrimp paste, boil the vegetable).
For kecap manis and Lime, there are other food using this kind of peanut sauce. Some of them are Ketokprak (Fried Tofu, Rice Cake, Bean Sprout and Rice Noodle blanched with Peanut Sauce ), Sate Ayam ( Skewered Chicken with Peanut Sauce)
I'm javanese and we have a lot of gado-gado in East Java too! I in fact, don't like pecel but like gado-gado very much. :P
@@becauseiwanttoseecommentsb984 It's the opposite for me
Bro he (jamie) is not using kecap manis (sweet soy sauce) but Soy sauce (in this case kecap asin)
Ooo so this is a Java style recipe idk about it but i guess your place is more traditional than mine which was in kalimantan
You forgot the coconut milk i guess
This is proof you can come off as a master of cooking to a lot of people if youre confident enough
That’s why you ain’t uncle yet you keep disagreeing with uncle roger😂😂😂😂
😂
Are you asian? Bcoz as an Asian i don't know if it's just me, but it's really uncommon to see 2 "uncle"s agree on the same thing alot of the time 🤣
no 2 ppl with intimacy in Asia agree with each other so y'know
Bro asian disagree to anything and anybody
Uncle roger is always right
Sometimes I think Jamie does these things with the sole purpose of bugging Uncle Roger now.
He's become the ultimate troll.
Also, if your house is burning down and you're in a hurry to make the gado gado, you could always roast the peanuts over the burning house. Save on the gas bill.
😂
Damn🤣🤣🤣🤣🤣
As Indonesian who always cooking 3 hot meals a day for my family I rarely almost never using fish sauce, sesame sauce and olive oil for any Indonesian cuisine because we use many type of leaves (bay leaf, basil coriander, even tumeric leaf) lemongrass, galangal etc for aromatic even flavor enhancer ... It's different story if cook Chinese influence cuisine that kind of aromatic oil is necessary because there are not many herbs that used into that cooking...
🤘
Imagine actually having the full ingredients while I'm just in my Dad's house trying to make something with little we always got.
Lmao south east asian cooking but you use western condiments and sesame and olive oil is not used for cooking its for garnishing because if you burn those oils say goodbye to your flavor because the oils you mentioned has a low smoke point and i dont get how you would compare fish sauce from oils when the reason for using fish sauce is for the saltiness and the fishy flavor which the olive and sesame oil doesnt even have.
4:58 sometimes, peanut butter has sugar in it so you don't want your peanut sauce to be too sweet
7:35 it pronounced "kechap" in kecap manis
9:42 probably tamarind water
12:11 lol you just replaced his ads with yours 🤣🤣 very clever
hopefully you'll meet him again to make a collab
🤞
@@ChefBrianTsao also about your sponsor is 'kah' mi koto, just make the 'h' silent
He's using organic peanut butter so it doesn't have any added sugar.
Oh in Malaysia we pronounce kicap as “kee-chup” haha.
Kecap ≈ Ketchup
On authentic gado gado There's no raw veggie's in there. We only boiled the veggie's a bit so you still got some crunch texture while eating it. And yes, we use some leaf veggie's and the common one we use is "pucuk ubi" or potato leaves. And we use "kecap manis" on gado gado for a finishing touch not on the peanuts sauce it self. At least thats how my local gado gado stand make the gado gado.
I have limited knowledge about Indonesian foods, but I have tried some famous food vendors spread throughout Indonesia and according to what I know...
There's a lot of Indonesian foods that utilizes peanut butter as base sauce: lotek (western java); pecel (central and eastern Java); gado-gado (western Java); tahu gimbal (central Java); kupat tahu (western Java); lontong kecap (throughout Java); ketoprak (western Java); etc. They share similar form, which is variety of vegetables, starch, protein mixed with peanut-based sauce. However, the difference between each region's culture and crops harvest creates minor changes in the dish itself. As far as I know, gado-gado uses blanched vegetable (cabbage, green bean, beansprout, water spinach, and spinach), tofu and hard-boiled egg as protein and boiled potato as starch; pecel uses raw vegetable, tofu and tempeh as protein, but no starch at all; kupat tahu uses only beansprout, fried tofu as main protein and 'Ketupat' (a type of rice cake) as main starch.
The sauce according to my knowledge has base of fried peanut, garlic, fried candlenut, palm/coconut sugar, kecap manis (this is not similar to kikkoman's dark soy sauce at all), and bird's eye chilli (similar to cayenne pepper but spicier). This chef in the video also missing an important aromatic that often used in variety of Indonesian dishes which is sand ginger (not galangal and not regular ginger). Locally, it was known as 'Cikur' or 'Kencur'. Sand ginger has distinct aroma, very strong, and provide heat/spice (idk how to describe). Some of region in central Java uses red ginger, another type of ginger that has very strong aroma and bitterness.
Tofu in Indonesia also taste really different compared to Japanese and Chinese silken tofu (saltier and more beany), it was springier in texture, not too firm (the inside looks like honeycomb when it was deep fried), and crunchy outside (people in Indonesia, uses tumeric to give tofu distinct yellow color).
I'm sorry for bad english, it's not my first language and please do correct me if i'm wrong.
This was awesome and very informative! Thank you!
I believe the tofu you mentioned is called, Tempeh?
Your English is great! Any corrections would be nitpicky imo. We have a global community, as long as you're understood, it's good! Perfect grammar is over rated 😅
@@kingofsapi no that's tofu . the yellow tofu
You should make some time to visit Sumatera & Sulawesi and hit some cuisine there, for the varieties of peanut butter is different in each island.
Seeing your channel with only 10k subs before and then go wild and went to 71k (and counting) is a milestone. Keep it up sir!
Thank you 🙏 and I will!
My issue is that Jamie advertises his "Asian" dishes as authentic.... you find me ONE Indonesian person who uses Olive Oil to make Gado Gado and I'll show you the Indonesian version of Kays cooking....
You disagreed because you not Indonesian. We not use peanut butter for gado gado. We use fried peanut and grind it with sugar palm, Chilli, shallot, garlics, and tamarind infuse. And then the vegetable mix in it.
FYI, we used sugar palm.. not soy sauce.
The crackers name is emping
8:45 you should visit the Netherlands again. We’ve got a huge population of Indonesian people here and Kecap Manis (as well as other terrific Indonesian foods and ingredients) can be found everywhere.
And yes, the cracker you’re looking for is probably kroepoek.
🤘
Hahaha, don't use old pronoun bro, it's kerupuk
@@sonahulu4710 😁😁😁😁😁
I'm gonna need to hold on to my emotional support gado-gado, having seen that version.
😂
The cracker you're referring to is called emping. It's got a slight bitterness to it. Krupuk is the regular chips sometimes it has seafood in it customarily fish or shrimp. And char kway teow is Southeast Asian with Chinese roots not Japanese.
he also almost say "kerupuk:..i mean it counts
Char kway teow, is it the stir-fried rice noodle?
My last straw is seeing Jamie add OLIVE OIL to gado gado. Look, I'm Indonesian, despite disliking gado gado I'm 100% sure olive oil is not supposed to be in gado gado, even as a substitute for vegetable oil
I think we also need to add "It'll taste fine" to the drinking game list 😅
😂😂😂😂😂
Or any variant of "If he put that in front of me, I'd totally eat that."
peanut sauce has so many different kinds based on what you will cooking (sate, gado-gado, pecel, etc). so not all peanut-sauce-based dish has the same peanut sauce taste. if you had eaten authentic peanut sauce dishes you will know they tastes different.
Me watching this video in my Dutch (European) household eating a dish with rice to which I added ketjap manis.
Chef Brian: “ketjap manis is not found in western supermarkets.”
Me: *stares at ketjap manis*
“Where did you come from?!”
Even better, you can find ketjap manis in every Dutch supermarket, but normal soy sauce can be more difficult to find.
As Indonesian usually we don't use lime for peanut sauce, usually we had calamansi on the table if the peanut sauce use in meat or fish or deep fry dish, if it vegetables usually we don't use any citrus fruit
For chilli usually if we buy gado-gado or any other salad with peanut sauce they make the sauce by order, so before they make it they will ask how many chilli you want (optional), but if the peanut sauce not make by order usually they only use small amount of chilli or not at all (depending on the dish) but they had sambal on the table
For kecap manis (sweet soy sauce) almost all type of peanut sauce in Indonesia, we didn't add it when make a peanut sauce but we add it on top of the dish before it serve (if the dish use kecap manis)
In Indonesia if we just say kecap(soy sauce) it refering to sweet soy sauce, if you want regular soy sauce you need more spesific and say kecap asin (salted soy sauce), just FYI because other country usually use salted soy sauce when in Indonesia most home kitchen don't even had salted soy sauce, for fish sauce even more rare
Usually when making the peanut sauce for gado-gado we don't really use kecap manis, if they want it's usually separate, not one with the peanut sauce.
🤘
@@ChefBrianTsao we add tamarind for acidity, not lime. Use the kaffir lime skin for the aromatic in the sauce
Gado-gado in some recipes have acidity in them, but they don't use lime juice, they use tamarinds.
And the Indonesian crackers you mentioned, it's called "kerupuk", there are many types of kerupuk based on the culture and region, but any types of kerupuk will go nicely with Gado-gado.
🤘
As an Indonesian growing up in Jakarta, so far from what I have seen from aunties that I bought gado2 from, they usually use lime (not sure if thats the correct term) that is quite small, just one, not as large as the one he was using. So yeah, I don't taste the acidity (if there is, it is so subtle).
And I agree, no sauce, no kecap. Kecap usually reserved for ketoprak.
The thing that quite disturbed me, out of all, was the raw tofu. No. Just no.
man I've been binging so many cooking reaction videos and I feel that somehow each chef has a different take on certain practices hahaha I really appreciate chefs like you who also discuss alternative ingredients since some of these arent easily accessible to everyone
also heads up, several channels have called out kamikoto knives as a scam so you might want to check those videos out and reconsider being partnered w them in the future
Actulally, Tamarind used in a dish called lotek. Almost similiar to gado2 but it come from mostly Sumatera, while gado2 you can commonly find in Java. Lotek is spicy while gado2 is usually sweet.
And the prawn cracker you mentioned in the video, we used to call it Kerupuk Udang. Kerupuk usually, refer to something crispy, thin, and sometimes wide. Like pringels or chitato, we can call it kerupuk.
Let's add some Indonesian Flavour ! Goes on by adding Japanese Soy Sauce, Thai Fish sauce and Virgin Olive Oil ...
😂
Here in the Netherlands Indonesian ingrediënts are available in almost every supermarket. There are also many Indonesian restaurants.
People watch Jamie Oliver's videos because he is a well-known professional and presumably a good cook who can teach viewers something about good food--there is no other reason to watch him. I don't know what a gato gato salad is, but for my first sample why wouldn't I want one that an Indonesian would recognize without shuddering? If "Jamie doesn't know" explains his errors and absurdities, what is the point of watching him? It's like learning from a carpenter who drives screws with a hammer.
Jamie Oliver was an early enthusiast of avocado oil for its health benefits. Too many western cooks use it, along with EVOO and various tofu out of the same obsession, without regard to what it does to the dish. I don't object to adaptations, but no matter how good it tastes if his version makes the locals recoil--or worse, laugh--then any pretext of authenticity is just that--pretext, and his gato gato becomes just a Cobb salad that will kill diners with nut allergies.
Jamie putting soy sauce on everything Asian is like a foreigner to Australia coming here and putting Vegemite on everything.
as an indonesian... i despise whatever Jamie Oliver made
😂
It is strange being an Australian and hearing things like some of these ingredients are hard to find. Things like Kecap manis are able to be found everywhere here. Like even petrol stations will have it a lot of the time…
Australia is way closer to Indonesia than the US.
Pecel (similar to gado-gado, but the peanuts in the sauce are coarsely ground instead) is my mother's favorite dish, so I can only imagine the horror on her face when she sees Jamie's version of gado-gado. Because the peanuts in peanut butter aren't roasted (to extract the peanut oil), Jamie's version of the sauce probably tastes like peanut butter rather than the expected roasted peanuts with a bit of fat.
EDIT: the crackers are called kerupuk in Indonesian. Also, the uncooked tofu might affect the taste of the entire dish.
To pronounce kecap manis in Indonesian, pronounce the word "kecap" similar to the sound "ketchup" in English, whereas the "a" from word "manis" is as "a" from the word "dark" in English. Also, Indonesian chips/crackers is called Kerupuk or Keripik.
Thank you for clarifying!
The Netherlands has a large community of people of Indonesian descent, so the ingredients are widely available. Guess what just across the North sea we have our British neighbours and Jamie has been here often enough to get his ingredients.
Yes, but his brand is to cook for regular English people so they can replicate the food he makes in thier homes too. I think his choices are strange honestly, because I think more English people would be apt to buy whole peanuts and order a tamarind concentrate online than get peanut butter. I've rarely met English people who enjoy peanut butter and eat it regularly. I think his food economists, the people who do the research and testing, aren't doing thier jobs. OR they are, and they just know that English folks don't really want authentic international food, but a highly westernized version 🤷♀️.
I mean for gado gado, the Indonesians don’t always make it authentically and at the end of the day, what matters is the taste. Actually, we have this special pre-made peanut sauce in Indonesia and a lot of home-cooks use them. Even some of the street vendors use them. And this pre-made peanut sauce looks like peanut butter but hardened to a block. So, using peanut butter is quite authentic in my opinion.
bro you know peanut butter what right never once people used peanut butter to make gado gado, because the sweetnes of it not came from cane sugar
As an Indonesian, I've NEVER seen anyone make peanut sauce with peanut butter, until now.
And the fact that many people had the AUDACITY to use peanut butter instead of the crushed fried peanut I used to do at home makes me not look at gado-gado the same way again. 💀
Also, NO! Gado-gado has its own distinct peanut sauce and therefore has its own ingredients. No kecap manis and fish sauce the last time I made it at home.
Bet you never seen someone drop olive oil in gado gado either...
Well… now you have! The Jester of Olive Oil, Jamie Olive-Oil
kecap manis sih mending lah. kecap ikan dan olive oil haiyaaa
Its kinda like a crime basicly
Plain peanut butter is acceptable, is just a difference in one is roasted, one is fried. Otherwise is pretty much identical.
I'm so glad that I searched several stores for kecap manis when I first tried to make some proper peanut sauce. Tried it with regular soy sauce (out of curiosity) and that didn't even come close. Since then, I always have some at home, because its flavour is so unique and fits almost anything (except western "cuisine" lol)
🤘
In here, kacap manis have various taste. Some have that deep smooth flavor and some have light fresh taste depending on the manufacturer. Honestly it makes me a bit of snob in picking my kecap manis
Fun fact: The word kecap/kicap is derived from the Cantonese word koechiap, or "sauce," which is also the root word for the _more-familiar-to-Americans_ ketchup. So the easiest way for english speakers to pronounce it is ketchup/kitchup.
🤘
If Jamie Olive Oil joined a MasterChef Asia edition, he's gonna be eliminated in the beginning round first.
As an indonesian, i will never eat Jamie Oliver version gado2. That's really disgusting 😪 RIP gado2
jamie will never be able to see a different with "gado-gado", "ketoprak", "pecel"
Trust me if I saw them put olive oil on my gado-gado I would asked them for refund or change cause us Indonesian never ever use olive oils in most if not all of our cooking
😂
As an American I can honestly tell you that most Americans assume that everything that's sold in the Asian or International section of a grocery store is used in all Asian food.
😂true
Soy sauce meets palm sugar, only in Indonesia and Netherlands... We call it kecap manis... If you want to make it closer, regular soy sauce is okay but with palm sugar... So if Jamie use soy sauce + palm sugar, it is acceptable. I would do that when in Europe. Adding some ingredients to balance acidity is okay as well, but mostly with tamarind or you can add lime or bay leaves for aroma. Other stuffs are okay, but no olive oil and fish sauce. There is another variant of veg salad with shrimp paste, I dont think Gado Gado is using shrimp paste. Olive oil makes it too white. Fish oli makes it too chinese. Shrimp paste is relatively assimilated with local cuisine. Peanut sauce as dressing is used in many Indonesian or adapted cuisine. For example, we have dimsum with peanut sauce, it is called siomay (shumay). In the Philippines, shumay is with soy sauce
I think the peanut butter in question is the "flavored" ones like creamy peanut butter and some brand does actually have different tastes but as you said majority does still retain the peanut-ness . and I think the chips are called Kropek (in filipino) which are typically shrimp crackers but I don't know the indonesian name.
🤘
in indonesia it's "kerupuk", pronounced kind of like "crew-pook", but indonesian usually skip pronouncing the "e" so it sounds like "krupuk"
but technically krupuk is just crackers, just like shrimp crackers = krupuk udang
shrimp cracker is most common cracker in indonesia in my experience, but i'm not a krupuk connoiseur
Malaysian here, and it’s so cool how close the word is to ours. For us, we call it keropok. Ke-ro-pok is how we pronounce it.
Over here in the Netherlands it's pretty easy to find ketjap manis (which is how we spell it), probably due to our colonial history... and here THAT is the ingredient of choice to make any dish seem "Asian". Soy sauce is pretty common too, but somehow it's harder to find here than ketjap manis.
Ketjap manis is actually one of the two common soy sauces you can buy in the netherlands due to our colonial history. It is really interesting to realize that in other places ketjap manis or gado gado is not a standard food dish. Most dutch people do make instant gado gado or with peanut butter though as we have terrible culinairy traditions. Our snacks are on point though!! I love your vids and keep up the good work!!! ps the cracker name is krupuk and it is delicious and helps with eating with your hands!!!
18:50 Gado-gado's vegetables is always blanched, except for some that doesn't suitable to be blanched. If all vegetable raw, then it gonna be another gado gado derived meal: Karedok.
21:20 Actually it's pretty common people crush their crackers in Gado Gado here. I personally like it, though whole crackers is best.
🤘
Biggest mistake : all raw veggies.
In Gado2 only tomato & cucumber are raw, the other must be blanched. Otherwise you make a dish called karedok (raw version of gado2, different kind of dish, no longer able to called it gado2)
Then no soy sauce and fish sauce
Another big mistake is using peanut butter, a huge drop of flavour compared if u use fried peanut. Also no olive oil! Do not add any oil, like the peanut is not oily enough.
You can use half of kaffir lime/zest to add a nice layer of flavour (optional) better than using stndart lime. Also adding little bit of shrimp paste is a good thing to do.
Typically, little bit kecap manis (optional) can be poured as final touch to gado2 but rarely mixed directly with the sauce.
People use tamarind and palm sugar directly to the sauce (you can use aren sugar instead for more exotic flavour, but harder to find. It have more distinct aroma, more caramel like taste and darker colour. Often sell in half globe shape)
Here in Europe, especially in the Netherlands, every supermarket, really every single one, sells ketjap/kecap manis. Ok Indonesia is a former Dutch part. For me with Indonesian roots I recognise the way the peanut sauce is made by my (grand)mother.
I do agree that it would probably taste fine, but marketing it as actual Indonesian gado-gado is blatantly ignorant. My issue with Jamie Oliver isn't his lack of research. It's his claim of making traditional international dishes. As an Indonesian myself, I cannot call that shit gado-gado even if he puts a gun to my head. Calling it gado-gado is an assault to my entire culture.
as always, your commentary makes me understand more stuff in the video. ❤️
🤘
For the sweet soy sauce, if you dont want to use sugar, you can mix some molasses into soy sauce as well. Personally, I used Molasses and a small amount of honey or clear corn syrup. Just as long as it doesn't make the stuff too "Granular". But normally I just keep a bottle of ABC Brand Sweet Soy Sauce in the fridge at all times as that stuff goes good on almost everything. It's delicious with french fries, it's delicious on a burger instead of ketchup and I keep the bottle handy because sometimes I feel like Indomie just doesn't include enough of the stuff with their noodles.
palm sugar is good too I heard.
@@becauseiwanttoseecommentsb984 It's good, but a pain in the ass to get in my area. Atleast good quality palm sugar. So I normally use Molasses for it's depth of flavor and honey or corn syrup to sweeten it additionally. It isn't entirely traditional but blackstrap molasses gives Kecap Manis a really good flavor. Similar to how it already tastes but doubles down on it's other flavors. And keeps the stuff thick.
There is no english word for the shrimp/prawn crackers, so it s simply called 'kerupuk' (ke-roux-pook)
We Indonesians never use peanut butter for gado-gado. Here's how to make it and what you need:
- 250 grams of peanuts
- 500ml water
- 3 lime leaves
- 5 tablespoons sugar
- 3 tablespoons thick soy sauce
- 1/2 teaspoon salt
- high smokepoint oil
- 3 shallots
- 2 garlic cloves
- 3 candlenuts
- minimum 5 red chili
1. Deep fry the peanuts for a couple of minutes until golden (but don't overcook it lest it tastes bitter). Drain, then either chop by hand, or with a food processor.
2. In another wok, heat oil, then cook the shallots, garlic, candlenuts and chillies until fragrant. That's where the lime leaves, sugar, salt and soy sauce come in. Add a little water, and cook it out until it starts to thicken.
3. Add in the peanuts and a little more water, then cook gently on a low heat until the oil comes through and the sauce is thick. Taste for seasoning and serve.
From Indonesia, and I have seen Uncle Roger's video... I was in pain watching Jamie squeezed those limes and when he broke those prawn crackers. Tamarind paste I dont think its common, but Ig some used them just not a lot. Shrimp paste tho, there r those use it. I suppose if anyone wanna subtitute kecap manis (sweet soy sauce) they should do what Gordon did with brown sugar/palm sugar + soy sauce. Chilli is optional, not all ppl in Indonesia can handle the heat, but most r quite spicy. Yes, firm tofu is a go-to, most durable on fryer. Vegetables in gado-gado needs to be blanched, if not, they can b a lil bit bitter n the customers might get stomache (learn from personal experience). Olive oil is a nop, its expensive. Let the oil from the fried peanuts BE the oil to the sauce.
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honestly the closest correct-sounding pronunciation would be ketchup as in tomato ketchup. In Malay & Indonesian language ‘C’ is always ‘Ch’ so it comes out as “keech up manis”
Gado gado explains the time when my dad asked for a bowl of hot water when he was served his salad at a restaurant.
here in the netherlands ketjap manis is sold in al super market/shops and kethap asin and other soy llike sauses are harder to get
Something else about extra virgin olive oil: it's delicacy doesn't just apply to it's very low smoke point. Olive oil in general but extra virgin in particular does not take well to blenders and food processers. It tends to get bitter when overly agitated and it can overpower the flavors of the dressing. Neutral oils don't have that problem and he should have used that if the sauce was too loose. Or better yet: fire the producer who gave you a generic peanut sauce recipe and find out what Indonesians actually use.
Jamie Oliver's egg fried rice + Jamie Oliver's gado-gado = Cursed PB&J rice bowl 😂🤣😂🤣
Also correction : The word "Kecap" in Indonesia is pronounced the same way as the word "Ketchup" in English. It's just the transliterated word derived from the word ketchup, but we used it for soy sauce instead of tomato ketchup. This is why some Indonesians would probably be confused on why ketchup was usually referring to tomato sauce instead of soy sauce. Kinda weird 😂🤣
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Lol yeah
I've personally not seen peanut butter being used, and I live in SEA where gado2 is common. It's usually grinded peanuts mixed with other stuff (that I cannot name because I can't see the tags on the bottles and the contents of the bowls they used lol) but I don't remember seeing peanut butter jars at all
Now that I think about it, gado2 DOES sound like a salad (veggie and sauce which I guess is a dressing since you want it to coat all the veggies), but for some unknown reason, as an indonesian, hearing it called as a salad made my stomach kinda queasy, like my gut knows there's something fundamentally wrong with it and I am sent into an immediate existensial crisis
I hope you watch the collab video between uncle Roger and gugafoods......its so good to see two of my faves in a video....
Yup! Coming soon!
It's hilarious to hear the way you say kecap manis XD
This is the best I could do but this should be the right pronounciation in text format. 'keh - ch-ah-p' 'ma-nees'
As a local born and raised, 'kecap manis' just literally means sweet sauce. Or sweet soy sauce in English proper since it is black soy beans. Though to hear it being an exotic ingredient is kinda eye opening where here in Indonesia you can find it anywhere in the country in any store. In litres too.
I filmed a short last night learning how to properly say it, hopefully I’ve redeemed myself 😂
speaking of peanut oil, in the netherlands in the common grocery store, peanut oil is never labeled as peanut oil, you litteraly have to check asian Brand oils to check if they are made with peanut oil.... so for my fellow people that are from the Netherlands, i advice the Oil known as WOK oil from conimex, its a litteral peanut oil meant for Asian cuisine, but it only show as peanut oil from its ingredient list
#UncleBrianTsao2023
Edit- Also an entire show just correctly cooking things Jamie Oliver cooks would be great.
Brian, I'm Indonesian, we have many dishes that use vegetables as the main star of the dishes:
- GADO-GADO : blanched vegetables with creamier peanut sauce that uses a piece of potato and palm sugar, NO KECAP MANIS.
- PECEL : boiled vegetables with chunkier peanut sauce with various spices, tamarind, terasi (a denser belacan from Indonesia), and usually spicier. NO KECAP MANIS.
- KAREDOK: fresh/raw vegetables with slightly chinky peanut with a lot of earthy spices. NO KECAP MANIS.
And we have a lot vegetable dishes that use peanut sauce, but the one that use kecap manis is not a vegetable dish: KETOPRAK is Indonesian fried tofu, rice noodles, bean sprouts on rice cake served in garlic peanut sauce with kecap manis.
You can buy Ketjap Manis in every supermarket here in the Netherlands. It’s weird to me that it’s regarded as an exotic ingredient. It’s like not being able to buy galangal or sambal in the supermarket.
Well, dutch and indonesian have a bit of.. history. Just like how the brits adopted curry from their india days, i heard the dutch adopted ketjap manis as well
@@sergeantduckythe3rd255 It’s true. It’s not a pretty history, but it’s the reason my grandfather migrated from Bali to the Netherlands.
We can find it here in the US in SOME specialty Asian markets. I live where there's a lot of Asian people and I've seen it in one of my local markets. Only one though.
I make some "home brewn" olive oil in Puglia, Italy. We make the very first pressing cold, under an heavy stone, and don't filter it. When it comes out it's thick, green at first and dull golden at the end. Flavours, aromas and spiciness are at top in that god send elixir. Just on top of some bread, and you're eating like a king. But not the best if you want something neutral, like making pastries, and resistant to heat, since the suspension actually burns first and become sour.
We do use tamarind in peanut sauce, we don't use lime
Brian small mistake
Haiyaa is spelt with a a not a h
Aaiyaa?
@@JoshF848 Haiyaa Brian Spelt it As Haiyah
14:15 missed opportunity to plug Kamikoto knives there. you can cut chilies properly with Kamikoto knives. dont be weak like Jamie Oliver, cant even cut chilies haiyaa! 😏
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In the Netherlands there is any type of kecap (Ketjap) available in every supermarket (we have some history with Indonesia…). And a lot of specialty Indonesian stores.
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yeah as an indonesian... i hear you buddy... we have some history with indunesian huh.... what a sweet word... or i must say what a sweet memory for you... hahahaha
Jamie Oliver doesn't have Kecap Manis? I live out in the middle of nowhere in Wisconsin, and I have a good supply of Kecap Manis. Was easy to get off of Amazon after I watched a UA-cam channel from overseas that uses it in a lot of his dishes. But then, I don't make videos of myself screwing up other culture's cuisines. :)
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In the Netherlands they have ketjap manis at every supermarket, ready to go peanut sauce and even special peanut butter to make your own peanut sauce. The reason why we have these products so easily available is less exciting.
Colonialism?
I’ll probably get flak for this, but silken tofu served in this way is like neutral flavored bean booger snot. Texture-wise that is. I have no issues with it as an ingredient, but sometimes it just well… I said what I said. I have issues with poorly cooked slimy eggplant dishes (aka veggie slugs) too. Those are my only food texture hang ups… I think?
Eta: I use it/ eat it often in soups and all sorts of whatnot but crumbling it on a salad like that right from the container gives me frown face. Just an opinion, fam. lol
In US, Indonesian ingredients can be found at Ranch 99 or H Mart. Don’t forget the western country, the Netherlands, has a huge Indonesian, Dutch Indonesian community with their own cooking culture.
I am not an expert on indonision food, but if you dont hav Ketcjap Manis, you could mix brown sugar with half light/dark soy sauce and you get a product that is similar. . . In Norway we have had Ketcap Manis in the regular groccery stores since late 90s. . . , so it should not be difficult for Mr. olive oil to get it in UK . . .
My girlfriend is indonesian so I ordered Gado-Gado in a restaurant and made it myself later. I used peanut butter, sambal, lime and coconut milk for the sauce which may not be right, but I also used a bunch of vegetables, mushrooms, tofu, tempeh, eggs, sprouts, krupuk and so on and it looked incredibly in my opinion and tasted just as good, way better than in the restaurant! But they had Emping, I didn't find it anywhere :(
drive.google.com/file/d/1q9hMXeyAoNSJP2tNx3gpPd7SWQWejkUa/view?usp=sharing
Precisely, it's not lime. It's lime leaves. Kaffir lime leaves.
Ingredients for gado-gado (my mom's recipe) only has
Palm sugar
Fried peanuts
Wild ginger(kencur), optional
Garlic and chilli ( curly chilli and bird's eye chilli), fried
Kaffir lime leaves, fried
I think Jamie would get far less hate if he made it clear he is making reinventions of classic dishes, explained why he is making such drastic changes, and what the original may have called for. instead he just uses a blanket "my take on" and tries to present it as if it is basically the same as the original version. It's very misleading.
Here’s to a memorable 2023 and a great 2024 ahead . Powerrrr to 2024
okay idc what video you got lined up after this but you need to do all the Guga and Uncle roger collabs right now
Working on it!
Peanut, garlic, small green chili, tamarin, kencur (aromatic ginger), gula jawa (palm sugar) or kecap manis (sweet soy sauce) also oke. For veggies, you can put anything you want, for me, tofu, tempe, and hard boiled egg is a must.
Jamie must eat gado gado in a hotel or fancy restaurant, if u want to try the authentic one, try it from a street vendor(warung)
04:22 correct, the sauce itself wasn't acidic, but lime does served as the last (optional) sprinkle
they don't mix lime directly with the sauce
Ketjap (kecap) manis is common as muck in Europe. Also kroepoek (krupuk). Indonesians won't eat anything without sambal and krupuk.
Want to pronounce kecap better? It sounds like ketchup, because we stole that word 😂
Kicap Manis - key-chup ma-niece, roughly translated as Sweet Ketchup. It's a type of soy sauce that is sweet and thick but not salty... its kinda a signature of south east asia cooking... in Chinese cooking there is a similar product call dark soy sauce, it's thick and not salty but not sweet.
so as a substitute for kicap manis, you can use dark soy sauce with sugar...
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My fav part of being an indonesian living in indonesia is that gado2 is everywhere and if for some strange reason it's not, they sell ready use peanut sauce lol then I can just throw in some random veggie
About the raw version of gado gado, we have them but it is from another region and has different name. First is karedok from sunda (west java) it had more spicy taste abd use all raw veggy. 2nd is ketoprak from betawi (jakarta) which is served with vermichelli and fried tofu.
On the authentic argument.
If you say "I am making X" and you don't follow the recipe for making X, you are not making X, simple as that.
Jamie states in the beginning "I am making Gado-gado", but he is not following the recipe for the salad, therefor he is actually NOT making Gado-gado.
If he stated "I am making a salad inspired by the Indonesian salad Gado-gado", there would be absolutely no reason to criticize anything he does, cause it is basically his own recipe.
10:22 when the chef's face goes through multiple emotions in 1 sec, namely shock, confusion, disappointment, and pain
He said “soft boiled egg” that egg is NOT soft boiled
This man loves the words ''Surface area'' like how Jamie loves olive oil. Nice video lol,
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Actually, gado gado has that rough textures in its sauce. The smoother one we use it for pecel. If you REALLY want to get rid of that roughness, we use cashew nuts. But gado gado need its sauce rough. Otherwise it is called pecel. And pecel has different ingredients. There is another version of rougher sauce, and we use it to dress fruit. It is called rujak sauce. So, no.. you can't use peanut butter unless you are making pecel. Roughness level is important for the sauce. That tofu needs to be firm and airy, with crunchy skin. Also, gado gado is blanched, the raw version is karedok. But that needs a rougher sauce, and different ingredients
I do agree about your explanation about the olive oil, but we don't use oil as it is already as oily as it gets. With that fish sauce, additional oil, and peanut butter, it would be liquid, slimey, greasy, fishy, and smooth, like diarhhea. That uncook tofu adds more reference to soft feces. All that is left is toilet shaped bowl, and it would be complete. Soft sh floating on slimey greasy and fishy liquid.
The crunchy chips in gado gado is melinjo chips. It's a little bit sour, and it would still be crunchy when drenched in the sauce. But if you need kerupuk udang (prawn chip), you better leave it whole or it will lose its use and taste. Gado gado also has a hint of crunchyness from its sauce. Therefore it is important to grind the peanuts rough.
Anyway, as with those many street food stalls, although every single stalls has their own variant, but they won't mess with basic ingredients. A guy has been bullied because he went too far, using rendang for pork. Rendang is Padang's way of cooking, and they are moslem. Using moslem way to cook pork is simply, offensive. But let me tell you something. Indonesia is basically an umbrella term for our cuisine sets. There is no such Indonesian dish. You see, Indonesia is multicultural country. And if you cross province or island borders, you'll find a cultural change, perhaps cultural shock. So, yes... we have SO MANY those "salad" variants, like Karedok, Ketoprak, Pecel, and Gado Gado. Yes.. Gado gado is a specific name of "salad" variant from a tribe. What Jamie did, was mixing all those tribes altogether, and put western mix into it. As with karedok, nobody would call karedok a gado gado, as Sundanese loves raw veggies. And no one would mix pecel with gado gado because those central javanese people loves smooth textures. Gado gado is Betawi tribe's variant, thus they use rougher sauce. They are actually, the same thing, pure vegetable dish, but use different ingredients and sauce according to the tribe's preferences, thus different names according to what ticks in their respective tribe's mind. So, what Jamie did, is messing with pecel sauce, messing with gado gado veggies, and destroying karedok with tofu, at the same time. He only need to mess with a vermicelli noodle and put it there to destroy Ketoprak as well. If he want to mess gado gado so much, he better call it salad as it is, and remove Indonesian moniker from its variant.
I’m so ghetto when you said I was raised in the west and I thought west side not western world 😂. So many gun shots rn happy new year
I’m Malaysian but I think our cooking is heavily influenced by Indonesian cuisine and we have a MILLION different types of soy sauce or kicap as we call it. Pronounded kee-chup. We use kicap manis too which is a thick sweet soy sauce.
nah dude we just have the same ancestor i guest, there is reason why our language is similar
My family always use palm sugar rather than sweet soy sauce (kecap manis).