I hope you guys had a great weekend! If you would like some Kitchen Essentials then here is a great video! kzread.info/dash/bejne/dmeWuqOioriniZc.html

@vitrarom4468

Жыл бұрын

It is pronounced 'nah-see' goreng, not Nazi goreng 😂😂😂. Nice video, otherwise.

@yasminazni1436

Жыл бұрын

Me from 🇮🇩🇮🇩🇮🇩🇮🇩Indonesia

@nedesbrianarizalita2062

Жыл бұрын

Chef James Try to React one video of Uncle Roger making Fried Rice (Chef Jaime Version).. :)

@kenzeeato

Жыл бұрын

ty uncle james for the wijio

@3riyanto

Жыл бұрын

Recook please

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.

@ChefJamesMakinson

Жыл бұрын

Interesting! I would love to visit Indonesia and taste the cuisine!

@potiguaya5201

Жыл бұрын

Ah yes sambal matah, with chopped lemongrass and torch ginger

@berliandivaaulia3995

Жыл бұрын

I'm quite weak with spicy sambals but I still eat them anyway😅

@anglerfish61

Жыл бұрын

yes. I used to live across a sambal shop who had like 50+ different sambals. All good btw.

@KimKim-mt2bb

Жыл бұрын

Sambal balado that my mother make is my favorite. No doubt best sambal for me.

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.

@nyverinorlyth9555

Жыл бұрын

Just for anyone wondering actual numbers: en.m.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

@koroslav

Жыл бұрын

Actually refined olive oil is perfectly ok, since its smoking point is around 240°C

@alfianfahmi5430

Жыл бұрын

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 😂🤣

@ck-bs2ms

Жыл бұрын

olive oil is ok for cooking but not in high heat can't be for frying too...

@brutusoftroy2810

Жыл бұрын

Smoke point is not related to oxidation bro. Look for hi oleic and sat fat oil for heat.

After the "crispy rendang" incident, i never take masterchef judges or whatever TV cookin competition judges seriously again lol

@elmohead

Жыл бұрын

SEA countries: at each other's throat regarding the South China Sea. SEA countries: unite over rendang.

@Adiarby13

Жыл бұрын

@@elmohead yea we have love-hate relationship, we love 'one Asean, one community' but we also hate each other lmao

@EricWulfe

Жыл бұрын

watch the australian masterchef, where poernomo participated. its wholesome, and on a different level compared to other masterchef programmes

@Adiarby13

Жыл бұрын

@@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

@SuperSpecies

Жыл бұрын

@@Adiarby13 you think Asian cuisine isn't big in Australia?

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"

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.

@m.azharsamsudin6350

Жыл бұрын

I do prefer to put kecap before the rice, it taste better for me.

@arpioisme

Жыл бұрын

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

as indonesian, if you want to level up your nasi goreng, add some rendang paste. Rendang paste + sambal will create explosion of flavor

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!!! 👏

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

@CookingWithNeighbors

Жыл бұрын

I agree. James is a really good teacher and very knowledgeable. I think we are lucky to know him

@HottestBurningNunna

Жыл бұрын

You speak my mind. And now I'm addicted to his videos.

@MrRudyc85

Жыл бұрын

@@ChefJamesMakinson you should see his deserts: Reynolds Master Chef deserts

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

@wibs0n68

Жыл бұрын

Esp w the price getting twice expensive as it used to be

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

@ChefJamesMakinson

Жыл бұрын

yes they do, and i still don't use as much oil as they do here to fry eggs!

For a comedian, Uncle Roger knows a hell of a lot about cooking.

@dom6140

Жыл бұрын

And can't cook a simple meal to save his life

@shelldie8523

Жыл бұрын

Watch his cook and you understand he can't make even a simple egg fri rice

@superlight1999

Жыл бұрын

You keyboard smasher, I love to see your nasi goreng. But your channel is empty so you're worse than uncle roger.

@sooperyeol6081

Жыл бұрын

More like he knows how to stereotype asian cuisine. That's his only source of ideas for jokes.

@kevintwine2315

Жыл бұрын

He really doesn't, and why does he always put that annoying voice on?

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 🥰🥰🥰

@ChefJamesMakinson

Жыл бұрын

I would love to visit!

@belalabusultan5911

Жыл бұрын

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.

@ignatiusryd2031

Жыл бұрын

@@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.

@belalabusultan5911

Жыл бұрын

@@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....

@ignatiusryd2031

Жыл бұрын

@@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

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.

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

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.

@FreakAl0n3

Жыл бұрын

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

@Splackavellie85

Жыл бұрын

@@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

@FreakAl0n3

Жыл бұрын

@@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

@nitrokid

Жыл бұрын

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 😂

@wonwoourideul6793

Жыл бұрын

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.

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

@anonymus1706

Жыл бұрын

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

@bawenang

Жыл бұрын

His desserts are phenomenal... Presentation wise. And I bet they also taste great.

@romanteni

3 ай бұрын

He's a world famous king of desert. Literally

In Indonesia, if the cook or people around sneeze (because the smell of spices or chilli), then the food mostly will be delicious

Indonesia Sambal is made from fresh chillies or cooked chillies, tomato, salt, shrimp paste, sugar, shallot, and a few MSG ( if you like MSG).

@faustinuskaryadi6610

Жыл бұрын

You can also deep fry the Chili before grinding it.

I love your "teaching" videos, and really enjoy these reaction ones. You explain the reasons for ingredients and techniques used.

@ChefJamesMakinson

Жыл бұрын

Thank you so much!

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.

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.

Interesting wt the Spanish fried egg you mentioned. It's actually same with indo street food style fried egg

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 🤗

I love the context that you provide to each cooking step! keep up the great work!

@ChefJamesMakinson

Жыл бұрын

Thank you Jake!

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.

@ChefJamesMakinson

Жыл бұрын

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.

@ChefJamesMakinson

Жыл бұрын

thank you very much! :)

Great video chef! Please keep reviewing these videos and making great recipes for us!

@ChefJamesMakinson

Жыл бұрын

Thanks! Will do!

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 🥰👍

LOL very funny and I'm very proud of Reynold being a fellow Aussie he did a great job!!!!

@ChefJamesMakinson

Жыл бұрын

:)

The thumbnail literally mean's Reynold's Fried rice Fried rice Nasi Goreng just means fried in Bahasa Indonesia

@ChefJamesMakinson

Жыл бұрын

yes but people that don't know what Nasi Goreng means would not understand.

@Alzenryo

Жыл бұрын

Nasi = Rice Goreng = Fried

This is great, listen to Roger for funny comment and you explaining seriously afterwards

Your reactions add so much to explain what was going on. Really appreciate that.

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

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..

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. ♥️😅♥️👨‍🍳♥️

its so fascinating to see cooking video with chef who giving explanation like specialist doctor.

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 😄)

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.

Its funny that Reynold was in the crowd at Enmore Theatre seeing Nigel Ng comedy show in Sydney tour. Was there that night.

Appreciate you explaining the science behind these cooking steps. Thanks!

@ChefJamesMakinson

Жыл бұрын

thank you!

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! 👍

Laughing my but off while learning new recipes and cookings.........PRICELESS Thank you guys, great team.

Just found James and loved the contrast in commentary, James expressions to Rogers comments were brill.

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

See, so fascinating to see the explanation Good job chef 🔥🔥🔥

@ChefJamesMakinson

Жыл бұрын

Thank you!

I agree with Jeff S ! James you are so good at everything you do here. Enjoyed!

I was checking out videos of Reynold Poernomo the other day, came across Uncle Roger reviewing his fried rice and THEN, KZread 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!🤩🤩🤩

@ChefJamesMakinson

10 ай бұрын

Thank you so much!

Omg the knowledge you have,the tone you spoke.so good.keep on these good stuff

@ChefJamesMakinson

Жыл бұрын

Thank you!

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.

@ChefJamesMakinson

10 ай бұрын

I'm glad to hear! :) I made a video on what to know before becoming a chef.

@cassiopeia1931

10 ай бұрын

@@ChefJamesMakinson No doubt one I need to watch, though I don't have professional aspirations.

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.

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.

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.

@ChefJamesMakinson

Жыл бұрын

Thanks for the tips!

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)

Thank you so much for the tips and advice on the video !

@ChefJamesMakinson

Жыл бұрын

You are so welcome!

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!

@ChefJamesMakinson

Жыл бұрын

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!

@bobd2659

Жыл бұрын

@@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.

@leparraindufromage366

Жыл бұрын

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)

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.

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.

Very good recipe like usually! Great scenery! Like 👍

@ChefJamesMakinson

Жыл бұрын

Thank you so much 👍

Have to agree that looked pretty good , would love to be able to taste it , great review again

Had to subscribe, i love the methodical explanations

@ChefJamesMakinson

Жыл бұрын

Thank you!

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

@HanaBless

4 ай бұрын

Isn't that the origin of Kerupuk for Indonesia? 😂

@vincent78433

4 ай бұрын

@@HanaBless i think so yeah same thing with spekuk i believe which is also delicious :)

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.

@ChefJamesMakinson

8 ай бұрын

I'm not in the US right now

Just like Uncle Roger said, local Indonesian would also cook our "sunny side up" the Asian way, with more oil, with the egg looking more messy, with browner and crispier outer part, instead of the way Reynold did in this video -- "the white way" as Uncle Roger said.

Gotta love Nigelng for creating uncle Roger and reigniting some of my food passion with all the reactions following

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.

Indonesia nasi goreng is using type of IR 42 rice.. Is not only about over cook.. So many type rice on indonesia...

Reynold is the Dessert king…react on him.

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.

@ChefJamesMakinson

Жыл бұрын

Thank you!

@rogerandjoan4329

Жыл бұрын

I always thought the other drawback was being restricted to special pans that only work with induction stoves.

Thank you for the info in between. SUBSCRIBED the channel.

@ChefJamesMakinson

Жыл бұрын

Welcome! thank you!

In Malaysia there's variety of Nasi Goreng, that's why it's one of my favourite Food. Nasi Goreng Kampung, Ikan/telur masin, Chinese, Pattaya, Tom yam, USA etc.. all of them are delicious and different flavours. This is the beauty of Fried rice it's very flexible.

@ChefJamesMakinson

11 ай бұрын

you are right it is very versatile!

subscribed! your explanation is 5 ⭐️

@ChefJamesMakinson

Жыл бұрын

thank you very much!

As a russian guy I could say that a mustard oil is also very good for frying

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.

I love how fair these videos are together with the little tips.

@ChefJamesMakinson

9 ай бұрын

I'm glad to hear!

I live in Bangkok and in my condo gas is not allowed and i don’t even have induction but this ancient resistive heating elements. But outside of the building i have a market which does everything for me anyway

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.

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.

You are growing on me chef. Need to check out ur other videos now.

13:42 Reynold referred to the original judges, who are Greek and Italian-trained.

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

@ChefJamesMakinson

Жыл бұрын

Thank you so much 🙂

4:55 BURN! That's some good stuff right there.

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?

@ChefJamesMakinson

Жыл бұрын

thank you!! yes how we normally do it in the kitchen. I explain it in this video! kzread.info/dash/bejne/h4KntcWgd9zKdNY.html

James, I’m a new subscriber and I’m loving the channel. I’d love to see you react to Marco!!

@ChefJamesMakinson

Жыл бұрын

thank you!

My fried egg technique is lots of olive oil and baste to get the white cooked quickly.

Finally, someone brought up my comfort food. I feel so happy about it.

Reynold is the king of dessert 🍪 love it love every thing in your 📷..

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.

@ChefJamesMakinson

Жыл бұрын

Thank you very much! I will have a look! :)

The egg in end in Indonesia it is Telur mata sapi or eys cow egg, fray egg whit les oil

I’m learning so much from your videos. I’m a home cook trying to improve for my fam.

@ChefJamesMakinson

Жыл бұрын

I hope you enjoy, let me know if you have any questions!

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.

I like how happy makes uncle Roger when someone using msg lol :D

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.

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

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."

@ChefJamesMakinson

Жыл бұрын

thank you so much! I will put it on the list!

That spanish fried egg you described is actually how traditional indonesian fried egg done

garlic fried rice seasoning 5 large red chilies 1 candlenut sugar to taste salt to taste in the blender

Wow amazing your video dear friend stay connected please waiting for your next video❤️❤️❤️❤️💖💖

Hi chef, please come in Indonesia to taste that kind of nasi goreng.. :)

@ChefJamesMakinson

Жыл бұрын

Maybe one day! I would love to visit!! :)

@floramajesty6679

Жыл бұрын

And also you must try rendang beef our original culiner, taste so good. You will love it !

sambal aroma got everyone in the room coughing and sneezing. the sambal is very spicy. hu must have grinded so many of them.