Absolutely brilliant! We had a couple of terrible plov dishes in Kyrgyzstan and Tajikistan cooked in mutton fat and they put me off for life... but your dish looks delicious! I loved the young garlic on the stem and the accidental chilli overdose 😁
Hahaha, I like to keep the "oopsies" in the video to show that cooking can be quite forgiving =) Yes, A LOT of the plov in Central Asia can be super oily/fatty, its why i prefer to keep it to a minimum in my version
@@TheKitchenCosmonaut hope your channel will grow and waiting for next videos! Matt, could you, please, show us how you make хачапури, if you do know how to make it ofcourse?
Watched this for a second time and realised I missed the will there's a way reference. Haha, great video once again! Definitely worth multiple watches!
There is a massive Korean diaspora in Kyrgyzstan, I was surprised to see so many Korean shops/restaurants in Bishkek when I was there, so I am sure it was authentic and incredible :D
btw, frying meat first and adding onions after is the right order. Otherwise you won't be able to get proper brown meat crust because of low oil temperature (onion will take away the heat). And it was a mistake to put all this meat in oil in one time. You should add pieces one by one and let them fry to brown color. IMO you added onion too early, that's because you got so much meat juice leaked away. But anyway, the result is awesome, sir!
Thanks for the tip! I felt like i had crowded the pan after i added everything and I thought that the onion should have gone in first too. Ill make sure not to do it next time. Thanks!
i do have a massive mental trauma about plov from the military service time, as it was just a solid rice clump with some meat and green beans in it, but, i must admit, i also did not eat breakfast that was an omelet that was bright blue underneath. i also got into troubler stealing food from the central kitchen for the guys as we were fed 17.00 hrs last time in the day - and im talking about 19 years olds, so we regularly stole the whole kitchenful from the staff kitchen (and the ladies working in the kitchen knew we will do it daily so they prepared for us meal packages).... so i got caught by an anal overlord of the watch and he forced the whole battalion to march all night to make them hate us (the night shift that went to steal the food) and they failed miserably. i was asked to write an explanation letter about why i stole from the government and i wrote an honest letter how the boys are starving in the evening and it is unusually cruel punishment to feed 19 years olds at 17.00. my commanding officer asked me yto his officce and said he does not know what to do with me, to send me to jail or to promote me. he ended up promoting me to a sargeant.
This looks so good, I'm going to try this one. Not sure where I can get rice like that so I'll just use a normal light brown rice. Thanks for another great video! BTW I love a lot of red pepper on things, great excuse to drink more beer to cool it down.
This makes me think fondly of my days studying in St. Petersburg.)))
Wa Aleikum assalaam! Finally, a halal ex-Soviet food that I can enjoy. Thank you for sharing this!
My pleasure 😊
Absolutely brilliant! We had a couple of terrible plov dishes in Kyrgyzstan and Tajikistan cooked in mutton fat and they put me off for life... but your dish looks delicious! I loved the young garlic on the stem and the accidental chilli overdose 😁
Hahaha, I like to keep the "oopsies" in the video to show that cooking can be quite forgiving =)
Yes, A LOT of the plov in Central Asia can be super oily/fatty, its why i prefer to keep it to a minimum in my version
i've wanted to go to uzbekistan for a long time, i love pilaf
The best english-speaking channel i've seen! You beat LifeOfBoris in my personal rating, sir!
Oh, man! Thanks! I really put a lot of time and effort into these. Glad someone enjoys them =)
@@TheKitchenCosmonaut hope your channel will grow and waiting for next videos! Matt, could you, please, show us how you make хачапури, if you do know how to make it ofcourse?
@@babaiker Youre in luck. I already have a video up on it =)
ruclips.net/video/mjBJpGhwTQ4/видео.html
Отличный рецепт! Интересная фишка с чесноком, возьму на вооружение!)
Спасибо большое мой друг!
this is the best plov I've ever seen😋
Imagine how nice it would be to see it in your own kitchen! :D
Looks awesome. A lot like the fried rice we'd get at the Uyghur restaurant under our old apartment. Definitely going to make it with some lamb.
Then it should taste quite familiar. Its awesome with lamb, just having a bit of trouble sourcing meat at the moment :D
It looks really tasty! Yummy!
Watched this for a second time and realised I missed the will there's a way reference. Haha, great video once again! Definitely worth multiple watches!
Glad to keep you guys entertained :D
I like plov!
And now you know how to make it at home! :D
Looks great, reckon I'd prefer some mixed pickles on the side myself
I love me some plov, I usually make it with fatty pork, you can use a saute pan on the side to caramelize the onions, and set aside
Oh man I'm drooling, additional salad tip is perfect. Ho ho, it's plov o clock somewhere
A Korean from Kyrgyzstan would make this for everyone on a jobsite. Was incredible. Hooked him up with a bunch of Mexican chilis and spices
There is a massive Korean diaspora in Kyrgyzstan, I was surprised to see so many Korean shops/restaurants in Bishkek when I was there, so I am sure it was authentic and incredible :D
btw, frying meat first and adding onions after is the right order. Otherwise you won't be able to get proper brown meat crust because of low oil temperature (onion will take away the heat).
And it was a mistake to put all this meat in oil in one time. You should add pieces one by one and let them fry to brown color. IMO you added onion too early, that's because you got so much meat juice leaked away.
But anyway, the result is awesome, sir!
Thanks for the tip! I felt like i had crowded the pan after i added everything and I thought that the onion should have gone in first too. Ill make sure not to do it next time. Thanks!
I need some PLOV in my belly!
Well, lucky for you, you now have this handy guide for making it at home! :D
Great Videos Brother.
I don't understand the view counts.
Far too low for the Quality, Humor and Knowledge being presented.
Bingeing on this Channel Today.
LoL I love cooking, history and learning about other countries.
Much appreciated! Glad you like the videos :)
i do have a massive mental trauma about plov from the military service time, as it was just a solid rice clump with some meat and green beans in it, but, i must admit, i also did not eat breakfast that was an omelet that was bright blue underneath. i also got into troubler stealing food from the central kitchen for the guys as we were fed 17.00 hrs last time in the day - and im talking about 19 years olds, so we regularly stole the whole kitchenful from the staff kitchen (and the ladies working in the kitchen knew we will do it daily so they prepared for us meal packages).... so i got caught by an anal overlord of the watch and he forced the whole battalion to march all night to make them hate us (the night shift that went to steal the food) and they failed miserably. i was asked to write an explanation letter about why i stole from the government and i wrote an honest letter how the boys are starving in the evening and it is unusually cruel punishment to feed 19 years olds at 17.00. my commanding officer asked me yto his officce and said he does not know what to do with me, to send me to jail or to promote me. he ended up promoting me to a sargeant.
Broken polish? Borat was speaking hebrew which was part of the joke with the whole jew stuff throughout the movie
Sorry, but you're wrong. He says: "Jak się masz?" which is Polish for "how are you?"
I know that Sacha Baron Cohen speaks Hebrew, but Borat does not.
You’re absolutely correct.
I was enjoying your video until you took my Lord's name in vain. Please be respectful God.
The word "God" is a title, not a name.
This looks so good, I'm going to try this one. Not sure where I can get rice like that so I'll just use a normal light brown rice. Thanks for another great video! BTW I love a lot of red pepper on things, great excuse to drink more beer to cool it down.
The rice should be more or less interchangeable, it won't be 100% "authentic" but it should be basically the same.
And yes, the more spice the better!