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

@williamwiratama2194

Жыл бұрын

Correct!!!

@muhammadjimmyramadhan4687

Жыл бұрын

even brian think this will be good sigh.... look at that sauce.... he join the dark side

@ChefBrianTsao

Жыл бұрын

😂

@R1KinnX

Жыл бұрын

@@ChefBrianTsao if the vegies are raw with Peanut sauce it call Karedok, if Karedok u add with tofu it call tahu gunting.. Haha

@pramusetyakanca1552

Жыл бұрын

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.

@ChefBrianTsao

Жыл бұрын

😂

@joshuaramirez9088

Жыл бұрын

I FORGOT ABOUT THAT, I forgot that was him xD

@Redorgreenful

Жыл бұрын

Lol I remember that moment every time he throws in olive oil or that one chili jam needlessly.

@Tem-Wizard

4 ай бұрын

Chicken nuggets forever!

That’s why you ain’t uncle yet you keep disagreeing with uncle roger😂😂😂😂

@ChefBrianTsao

Жыл бұрын

😂

@sonythecrazy

Жыл бұрын

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 🤣

@wardelllawliet

Жыл бұрын

no 2 ppl with intimacy in Asia agree with each other so y'know

@SMashborn

Жыл бұрын

Bro asian disagree to anything and anybody

@antwill8895

Жыл бұрын

Uncle roger is always right

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?!”

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 😂

@ChefBrianTsao

Жыл бұрын

😂

@animationstation7307

Жыл бұрын

Every time 😅

@HashiNuke

7 ай бұрын

Olive oil more like All Aboard the BS train

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.

@DigaRW

Жыл бұрын

People do use kecap manis, but usually just for addition. For base sauce, it doesn't need to.

@ChefBrianTsao

Жыл бұрын

🤘

@wibs0n68

Жыл бұрын

@@ahmadgega5997 its basically rice cake, but not like the korean rice cake

@bahrurri93

Жыл бұрын

@@wibs0n68 its more into rice "sausage" i think

@hgd_hanylovely7544

Жыл бұрын

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.

@ChefBrianTsao

Жыл бұрын

🤤

@hgd_hanylovely7544

Жыл бұрын

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

@carkawalakhatulistiwa

Жыл бұрын

@@hgd_hanylovely7544 gunakan produk Indonesia. Jangan suka impor

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.

@ChefBrianTsao

Жыл бұрын

😂

@Rahul-ej7xc

Жыл бұрын

Damn🤣🤣🤣🤣🤣

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)

@becauseiwanttoseecommentsb984

Жыл бұрын

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

@crabapple.

Жыл бұрын

@@becauseiwanttoseecommentsb984 It's the opposite for me

@kinglowie6827

Жыл бұрын

Bro he (jamie) is not using kecap manis (sweet soy sauce) but Soy sauce (in this case kecap asin)

@hgd_hanylovely7544

Жыл бұрын

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

@markrobber5252

Жыл бұрын

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

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...

@ChefBrianTsao

Жыл бұрын

🤘

@InktheImpassive

Жыл бұрын

Imagine actually having the full ingredients while I'm just in my Dad's house trying to make something with little we always got.

@Jojo-bg1re

Жыл бұрын

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.

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.

@ChefBrianTsao

Жыл бұрын

This was awesome and very informative! Thank you!

@kingofsapi

Жыл бұрын

I believe the tofu you mentioned is called, Tempeh?

@liesalllies

Жыл бұрын

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 😅

@indrasatria6087

Жыл бұрын

@@kingofsapi no that's tofu . the yellow tofu

@minardians

Жыл бұрын

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.

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

Жыл бұрын

🤞

@srfl02

Жыл бұрын

@@ChefBrianTsao also about your sponsor is 'kah' mi koto, just make the 'h' silent

@IvelLlehctim

Жыл бұрын

He's using organic peanut butter so it doesn't have any added sugar.

@rufiredup90

Жыл бұрын

Oh in Malaysia we pronounce kicap as “kee-chup” haha.

@junaryatno

Жыл бұрын

Kecap ≈ Ketchup

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.

@ChefBrianTsao

Жыл бұрын

🤘

@sonahulu4710

Жыл бұрын

Hahaha, don't use old pronoun bro, it's kerupuk

@floramajesty6679

Жыл бұрын

@@sonahulu4710 😁😁😁😁😁

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.

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.

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.

@Vyrezz

Жыл бұрын

he also almost say "kerupuk:..i mean it counts

@haryosoo

Жыл бұрын

Char kway teow, is it the stir-fried rice noodle?

I think we also need to add "It'll taste fine" to the drinking game list 😅

@ChefBrianTsao

Жыл бұрын

😂😂😂😂😂

@magdolyn

Жыл бұрын

Or any variant of "If he put that in front of me, I'd totally eat that."

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!

@ChefBrianTsao

Жыл бұрын

Thank you 🙏 and I will!

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

Жыл бұрын

🤘

@jackkahunalaguna8481

Жыл бұрын

@@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.

@ChefBrianTsao

Жыл бұрын

🤘

@aruniyasminazizah3233

Жыл бұрын

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.

I'm gonna need to hold on to my emotional support gado-gado, having seen that version.

@ChefBrianTsao

Жыл бұрын

😂

Here in the Netherlands Indonesian ingrediënts are available in almost every supermarket. There are also many Indonesian restaurants.

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.

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

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

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…

@bcaye

9 ай бұрын

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.

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....

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.

@ChefBrianTsao

Жыл бұрын

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.

@erinlikesacornishpasty4703

Жыл бұрын

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 🤷‍♀️.

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.

@twoblink

Жыл бұрын

Bet you never seen someone drop olive oil in gado gado either...

@winterFox2r

Жыл бұрын

Well… now you have! The Jester of Olive Oil, Jamie Olive-Oil

@becauseiwanttoseecommentsb984

Жыл бұрын

kecap manis sih mending lah. kecap ikan dan olive oil haiyaaa

@hgd_hanylovely7544

Жыл бұрын

Its kinda like a crime basicly

@sergeantduckythe3rd255

Жыл бұрын

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)

@ChefBrianTsao

Жыл бұрын

🤘

@cathpalug1221

Жыл бұрын

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

as always, your commentary makes me understand more stuff in the video. ❤️

@ChefBrianTsao

Жыл бұрын

🤘

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.

@silentsart2011

7 ай бұрын

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

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.

@ChefBrianTsao

Жыл бұрын

🤘

@lifegrain6092

Жыл бұрын

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

@rufiredup90

Жыл бұрын

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.

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.

@ChefBrianTsao

Жыл бұрын

🤘

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

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.

@ChefBrianTsao

Жыл бұрын

🤘

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.

@becauseiwanttoseecommentsb984

Жыл бұрын

palm sugar is good too I heard.

@Superintendent_ChaImers

Жыл бұрын

@@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.

as an indonesian... i despise whatever Jamie Oliver made

@ChefBrianTsao

Жыл бұрын

😂

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 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.

If Jamie Olive Oil joined a MasterChef Asia edition, he's gonna be eliminated in the beginning round first.

Usually in gado gado the cracker we use is prawn cracker or fish crackers (Kerupuk)

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

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)

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.

@ChefBrianTsao

Жыл бұрын

🤘

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.

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!!!

jamie will never be able to see a different with "gado-gado", "ketoprak", "pecel"

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”

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.

Was waiting for this

@ChefBrianTsao

Жыл бұрын

🤘

Let's add some Indonesian Flavour ! Goes on by adding Japanese Soy Sauce, Thai Fish sauce and Virgin Olive Oil ...

@ChefBrianTsao

Жыл бұрын

😂

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.

@sergeantduckythe3rd255

Жыл бұрын

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

@Splackavellie85

Жыл бұрын

@@sergeantduckythe3rd255 It’s true. It’s not a pretty history, but it’s the reason my grandfather migrated from Bali to the Netherlands.

@erinlikesacornishpasty4703

Жыл бұрын

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.

here in the netherlands ketjap manis is in every single grocery store. i am sure you can get it in america and the uk too fairly easily also. i think you mean kroepoek.

Some region add keffir lime leaves and tamarin in gado-gado peanut sauce While lime is added in batagor or satay when it's served. Lime isnt mixed when make the peanut sauce

I hope you watch the collab video between uncle Roger and gugafoods......its so good to see two of my faves in a video....

@ChefBrianTsao

Жыл бұрын

Yup! Coming soon!

#UncleBrianTsao2023 Edit- Also an entire show just correctly cooking things Jamie Oliver cooks would be great.

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

Another banger, they just keep coming

@ChefBrianTsao

Жыл бұрын

🤘

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

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 😂🤣

@ChefBrianTsao

Жыл бұрын

😂

@widodoakrom3938

Жыл бұрын

Lol yeah

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

There is no english word for the shrimp/prawn crackers, so it s simply called 'kerupuk' (ke-roux-pook)

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

@ChefBrianTsao

Жыл бұрын

😂

Brian small mistake Haiyaa is spelt with a a not a h

@JoshF848

Жыл бұрын

Aaiyaa?

@gaiasvlogs6410

Жыл бұрын

@@JoshF848 Haiyaa Brian Spelt it As Haiyah

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.

@ChefBrianTsao

Жыл бұрын

🤘

@wikiuwu21

8 ай бұрын

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

Here in Germany its not easy to buy peanut oil. I usually use maize-germ oil for frying.

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.

@ashsimpson8700

Жыл бұрын

Colonialism?

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! 😏

@ChefBrianTsao

Жыл бұрын

😂

I didnt know i had ketjap manis privilige same with kroepoek im dutch we had indonesian colonies back in the day so a lot of foods are from there like ketjap manis is in every supermarket

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.

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...

@ChefBrianTsao

Жыл бұрын

🤘

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

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

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.

The Indonesian chips are called Kurupuk (Krupuk) and are made with Tapioca Starch. It can be prepared through grilling, deep- or hot sand frying.

amazing video as always

@ChefBrianTsao

Жыл бұрын

🙏

We do use tamarind in peanut sauce, we don't use lime

Its called Kerupuk. It can be garlic, prawn, fish cracker... And yes, all veggie blanched. Peanut sauce its just roast peanut + sugar/palm sugar + garlic + salt. Need no kecap manis, or u wanna make Ketoprak. Similiar dish, but with noodle.

@ChefBrianTsao

Жыл бұрын

🤘

@williamwiratama2194

Жыл бұрын

Nice!!! Also you can add some lontong, make sambal separately (cause not everybody love spicy) and some crispy garlic 🤤 that's make me hungry 😂

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

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 . . .

Yeah soy sauce is not really heavily used in Indonesian cuisine (the one that used it mostly fusion cuisine come from Chinese Indonesian community) While other native ethnic groups like Javanese or Malays are mainly use kecap manis (sweet soy sauce) it made from soy bean and palm sugar

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.

9:04 or instead with plain white sugar, use palm sugar with soy sauce. Taste-wise is the closest with kecap manis. 19:45 : kerupuk is chips. Rice crackers work too. I even use lays (potato chips) as subtitute

Bean sprouts, cabbage, long bean,, fried tofu, fried tempe, hard boiled egg, and potato it's opsional we use lontong for carbo rare using boiled potatoes

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

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.

@ChefBrianTsao

Жыл бұрын

😂true

Weirdly enough, I've never seen people around me use Kecap manis/sweet soy sauce as ingredient for gado-gado. They use ground palm sugar for the sweetness, and manually add salt and MSG for the saltiness and umami. Some also add galangal/ginger/sand ginger, boiled potato, and shrimp paste in it too. You also mix the vegetables inside the mortar here. If you want to serve it to other people, you use separate container to mix the peanut sauce and the vegetables. And then we do have a variation where the vegetables are raw. It's called "Karedok." Every vegetable in gado-gado is blanched. The prawn crackers are called "Kerupuk." with the "keru" pronounced kinda similar to how you pronounce "crou" in "crouton" and the "pu" pronounced like you pronounce the pu in "pull" or "push."

Mmmm kecap manis. We have an aisle at our major chain supermarket just for Asian and Indian ingredients (Australia tho, so our location definitely plays a part on demand), and I got so curious about all the varieties of sauces. Never would have discovered kecap manis otherwise, which is such a tasty ingredient. I always have a bottle now. I bought a new variety of sauce every week and tasted it/cooked a protein in it. I ended up learning a lot about the subtle differences between the different ingredients which has turned out to be key to making yummy food for myself and my brother (who is pretty sickly and has a heavily limited diet, so discovering new flavours to build 'brother-safe' dishes around is always a win for me). Gotta be adventurous (and keep a jar of Aji-no-moto in the pantry)! That said, despite the convenience of the major chain grocer, I've come to prefer buying my ingredients at a local Asian grocer. Now that I understand what each of them tastes like a little better, the 'sauce wall' is less intimidating, lol. Besides, they have a whole-ass section just full of mochi and the milk tea flavour is addictive as heck.

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

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.

@ChefBrianTsao

Жыл бұрын

I filmed a short last night learning how to properly say it, hopefully I’ve redeemed myself 😂

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.

@Gilangdwich

Жыл бұрын

nah dude we just have the same ancestor i guest, there is reason why our language is similar

@jenrysinaga3158

Жыл бұрын

My family always use palm sugar rather than sweet soy sauce (kecap manis).

Jamie putting soy sauce on everything Asian is like a foreigner to Australia coming here and putting Vegemite on everything.

Kroepoek is the prawn cracker; Casave is the plant-based version of Kroepoek; at least as it is called in indo-dutch cooking

@ChefBrianTsao

Жыл бұрын

🤘

I can tell you right now that I can walk into Coles or Safeway down here in OZ and I can buy kecap manis right off the shelf. He really has no excuses at all.

I’m surprised you say it’s hard to get kecap manis, in Australia this is easy to find. It’s in our basic supermarkets, in fact there may even be a couple of brand choices there. ABC plus at least one more

My wife always makes her own peanut sauce for gado gado. She doesn't use peanut butter because of the texture and the sugar. Also, a sweet, thick soy sauce is used in Indonesia kecup manis. I have been able to find it in 99 Markets in the southwest, and in many Asian markets from Washington State to Florida and Texas. Just look for an ABC brand. That or just order it online. Around 750ml is about $9. Palm sugar is added in addition to the kecup, not so sure about the tamarind paste though. As for the oil, I don't think she ever really adds any, because if you make your own peanut paste, the oil will come out anyway. Firm or fried tofu is what I usually see. The end product looks almost nothing like gado gado. Like the creator said, it looks western. Like a normal salad with tofu and peanut sauce.