Two months later: American chef reacts to English chef reacts to Chinese chef reacts to Korean chef reacts to Japanese chef reacts to uncle roger reviews Gordon Ramsey
As of present : I will review your review of his review which he will review that you and I will then respond to with another review and thus will continue the cycle and new age of reviews.
Indoor is more like your dinning room,just a cutting board and a fruit knife dry dry. Outdoor kitchen in asia is more of a damp not so clean with everything accross the kitchen
@@ruahoneybadger5828 well i think there are two different kinds of egg fried rice, the Indonesian one, where you scramble the egg and then put the rice in, whereas in the one i have at home, we thoroughly friend the rice and then pour a beaten egg over like the “Golden Fried Rice”
@@ruahoneybadger5828 not me having overprotective parents and not letting me touch the god damn stove for the life of it 🙃 -Ashamed half Vietnamese and half Chinese
I'm pretty sure he spent a long time in south east asia learning the ways the asian chefs prepare their dishes. I'm not surprised he knows how to cook it authentically
Sambal is the general name of Indonesian chili paste, with many variety but most being salty. For historical reason, everybody in the Netherlands knows what sambal is. It has become a name of any chili oil or sauce here.
@@nabilsn164 as for sambal it originated from both countries, actually not just two but from Brunei and Sri Lanka too. What next? Are you gonna claim Indonesians claims Batik even when UNESCO says it’s from Indonesia?
I would say that the main difference between Gordon Ramsay and Jamie Oliver is that Gordon Ramsay is all about cultural appreciation and not cultural appropriation LOL
@@p3pable i'm really sorry if my word disturb you. He says that he wasn't sure if it's on Asia because gordon is British. so i giving the fact that the video was recorded in West Sumatra because West Sumatra has a beautiful forest and others. "middle of nowhere"
@@bernardusevanwiryawan8316 oh no not at all, indonesia still has quite the forest on their territory. And i belive sumatra is the island, has many cities bustling with people. I guess from outsider perspective it looks like it's in the middle of nowhere. Like if you show me an image of a random spot in the Mongolian plateau i'd say that looks like it's in middle of nowhere too. I meant to say that in a joking kinda way but the thoughts didn't deliver 😅
One of the reasons I love Gordon so much is because he knows the food he is cooking. He does his research and becomes immersed in the culture to truly understand what he is trying to make. He understands every bit of ingredient he will be using.
Everyone loves Gordan Ramsey, it's astounding. He's got the most abrasive, harsh, but *somehow* still charismatic personality. I've heard everything from video game streamers, adult film actresses, and even advanced university professors profess their love for Gordan Ramsey.
Context: Gordon Ramsay was on a journey to Indonesia to learn how to cook Rendang from an Indonesian Chef. It was part of "Gordon Ramsay: Uncharted" TV Show on National Geographic Channel. How To Make Sambal: Main Ingredient: Chili Optional Ingredients: Salt, Garlic Step 1: Cut the Chilis Step 2: Put the cut chilis on a mortar and pestle Step 3: Add salt to your preference Step 4: Add Garlic if you want Step 5: crush it with mortar and pestle, crush it enough that the chili and garlic are losing their shape and mixing together. Do not grind it too finely. You can use Sambal to eat with your rice, or as a dip on fried stuff, or added to your cooking. This one is called Sambal Bawang. There are many kind of Sambal in Indonesia by changing the optional ingredients. There's Sambal Terasi that use Shrimp Paste instead of Garlic.
Here in the philippines we also have 2 kitchen a "dirty kitchen" and a kitchen for show. In the olden times the dirty kitchen was outside usually it was easier to clean when cooking large amounts of food when we have guest around or during special occasions. But nowadays its both indoors but there are 2 kitchens usually a dirty and a for show kitchen.
@@ineogaming6380 that wasn't him. that was a judge in Masterchef UK i think. ramsay went to malaysia to learn how to cook rendang as well. the woman teaching him keeps telling it's "agak agak" as a measurement lol.
I am Mexican, and I appreciate Wanobee friend, that you embraced our culture so openly, as you know we are a very loud, lovable and happy culture. I love Japanese culture too, it is always important to have an open mind!
Want to end racism and war? Eat at my ethnic table. Food is the great equalizer. Interestingly the ethnic restaurants in my town donated the most toward ending child hunger.
@@idefkicabti4141 2 Asians who love Fried Rice and one of them is famous for his Fried Rice are watching one of the best Chefs in the world making fried rice. I love youtube!
Gordon has made film series where he goes around and films himself learning from other cultures. I’m guessing this is taken/filmed during one of these adventures! So it’s likely he’s in Asia during this. It’s why I respect him a lot as a chef.
The place is called "Ngarai Sianok located in west Sumatra province, I'm Indonesian from west Sumatra. And yes sambal is the indonesian food, and Rendang is from west Sumatra, we call it "Randang and "Sambalado or balado for Sambal and "Tungku for the stove
This was shoot in West Sumatra for National Geography Channel. Ramsay had Chef William Wongso as his mentor and consultant for this show. Chef Wongso is an expert on authentic Indonesian cuisine.
The concept of an inside and outside kitchen isn't universally Asian anymore. For countries like Malaysia, Indonesia, and China, the outside kitchen is for heavy duty cooking. The kind that you cannot do inside unless you want your house to smell of the spices for a long time. In malay, the inside kitchen is called the dapur kering (dry kitchen) while the outside is dapur basah (wet kitchen).
Its quite common in mex too. Heavy duty cooking is done outside while more common dishes or smaller dishes are done inside...mostly depends on the amount of servings :D
yes, we call it summer and winter kitchen, but if you need ti cook something or bake you use inside kitchen and you can use outside for barbicue even in winter
no special name for it here, but in the countryside in Italy in older houses you often see a kitchen that's not outside exactly but outside the main home, like next to the stables, in the garage, on a small building on the side, etc
In the Philippines, we have something called "Bagoong". It is kind of like Sambal but it is less spicy and saltier. We usually pare it with fish or "Kare-Kare".
I think the Bagoong is similar to Chincalok from Malaysia and I think a Thai shrimp paste ..i forgot the name atm......I tried Bagoong when I was in Cebu and I thought of Chincalok.....got to love our Asian spices!!!
Ok to put into context, Gordon Ramsay is a very well established, worldwide celebrity chef that actually can cook the doors off anything, even Buckingham Palace. He has multiple Michelin Star to his name and currently holds 6 and at one point holding up to 12 or 13. He too likes to travel the world and learn different techniques from other culture and he learnt things pretty quickly. He did a show called Gordon's Escapades where he travelled across South East Asia and learn about our unique cooking styles to impress locals and he even at one point had the audacity to challenge our local restaurantuers in Singapore with a competition where he has just 48 hours to learn the 3 dish he's gonna compete with the other 3 respective restaurantuers and whoever has the most votes from customers wins. In the end, out of 3 dishes, Ramsay snagged 2 victories and to be honest, that is freaking amazing. He's a real great chef. Now the kitchen concept. Due to Japan and many small Asian country like Singapore and Hong Kong are all very land constraint, our only kitchen is indoors but the "two kitchen" concept isn't unheard of elsewhere in other Asian country and it's pretty common in places like Indonesia, Malaysia, China, Thailand etc. The internal kitchen would be used to prepare things that doesn't mess up or cover the entire area with rich scent like boiling soup or braising stuff but if you want to stir fry, deep fry or simply prepare tons of heavy scent food like rendang, many would use the outdoor kitchen.
Gordam Ramsey is so good at cooking other culture's foods because he travels internationally a lot. Also he is on a travel cooking show called "Gordam Ramsey: Uncharted" where he goes to different places, like here Indonesia, and learns to cook from the people living there first hand. Taking over the mission from Anthony Bourdain (RIP), while keeping him in mind. He's really nice.
Here in the philippines we also have 2 kitchen a "dirty kitchen" and a kitchen for show. In the olden times the dirty kitchen was outside usually it was easier to clean when cooking large amounts of food when we have guest around or during special occasions. But nowadays its both indoors but there are 2 kitchens usually a dirty and a for show kitchen.
1. gordon shoot this in my hometown indonesia, the name of the place is bukit tinggi which mean high mountain in english. 2. mostly in south east asia people have two kitchen even in indonesia but not jakarta because jakarta is crowd city no space waste, a lot of people in indonesia have land around 500m² for their house thats why we have two kitchen. two kitchen doesnt applied in crowded city, like jakarta, singapore and many capital like that too. 3. Ajinomoto is the best 🤣🤣, we use that a lot in Indonesia, only 5 stars hotels doesnt use ajinomoto in here. 4. galangal use in thai, viet and indonesian food, it's not indonesia origin but south east asia i guess. heheh i hope that's help, i like your video, always appear in my home 😄, keep the good video, im gonna subscribe to your chanel. ooh PS. i want to learn simple and delicious japan food, try to make recipe with easy ingredient to find in another country.
do you mind explain what galangal is? I mean I'm thai but I never in my life heard of it. but I think we can find something similar for that I also so curious about what sambal and redeng is like, I could imagine Sambal, and we might have it not knowing it's sambal, but redeng? oh boy what kind of taste is that mystical paste.
@@paleviolent Galangal (Lengkuas in Indonesia) is like a cousin to ginger. While ginger taste spicy and had a soft texture, galangal mostly taste more spicy and the texture are closer to wood as it has more fiber content. In my hometown galangal are more commonly used than ginger as the flavor are much better and it is more cheaper than ginger I think. Galangal and ginger have a very similar look, usually this used as a prank by mother-in-law to test her daughter-in-law whether she knew the different between galangal and ginger. Sambal is mashed chilies mixed with other ingredients such as garlic, shallot, MSG, etc. There are a lot of variety here in Indonesia, and from the video I think Gordon use sambal merah (red sambal). Rendang (not redeng) is a food made from a mixture of coconut oil with other ingredient that are cooked in low fire for a very long time. In the video Gordon use premade rendang paste that he already made from before.
@@paleviolent Sambal is Chilli that had been smash together. So it became paste called Sambal. And there's many varieties of it. Gordon Ramsay used are basically a basic Sambal paste. Meaning, just chillis smash together with some SMG on it. And it's Rendang, not redeng. I know, you write it based on hearing, so I just correct it. Rendang is basically a Meat that had been simmered with spices. And each island in Indonesia have different taste on Rendang. The Original Rendang, which is Padang, Sumatra, it's on the spicy side. While in Java, Rendang is more on the sweet side. And as an Indonesian myself, Rendang is something that you can't apart from it. For Galangal, maybe people from Sumatra know about it. Because as Javanese, I never heard about that. It said it the same type with Ginger, but more citrusy? I don't know. If you confuse as why I said Sumatra and Javanese. Don't worry. Indonesia is a big country with many Island so something, people are confused about it. Heck, they even think Bali is Indonesia LoLz. Anyways, I hope my explanation help.
Sambal is very common in South East Asia, it's basically mixture of dried/fresh chilies, shallot, garlic and some salt and turned into paste consistency. I usually use sambal in my fried rice as well :)
Since Uncle Roger/Nigel ng is a Malaysian, here is little context of why he is the way he is 😂. 1. The outside kitchen are most prominent in South east asian countries, especially those lived in the villages. In my country Malaysia, our outside kitchen are mostly used for cooking big batches of food for a lot of people, but most of the time we just use our inside kitchen. So what uncle roger said has a little bit of truth in it but that doesn't mean if we cooked inside the house meaning we don't like them 😂. You can't expect those with small houses to cook outside, especially those lived in the city. 2. Sambal & rendang is a prominent dish in Malaysian & indonesian cuisine. Sambal has a very rich and oftentimes heavy flavor of chilli paste that can be used as ingredients or as a side dish on a meal. It's very common to find sambal in our daily meal and i think you should try it whenever you come to Malaysia/indonesia. There's a lot of variety, flavour & spiciness to sambal and i can say i've tasted both countries variety of sambal and honestly they're all good. 3. Like come on, MSG is bad for you should've been a myth by now (there's variety of videos out there that disproved MSG's ill effect). Obviously, there's chefs out there that used MSG but denying it's usage 😂. 4. In my village in Malaysia, we used to slaughter our chicken and use them as food ingredients but this mostly done for cooking for a lot of people, other than that. We'll just buy at the market. 5. Since Mr.roger/Nigel is Malaysian, Fuiyoo is a very common word to express surprise and happy about something. We all say like that here 😂. As for haiya, i've found that every chinese wherever they are they always say that. 6. I think every asian is like ingrained inside their brain to never waste their rice. Even in Malaysia there's a saying the rice will cry if you don't eat them. 7. As for food service. In Malaysia, we have a saying "you have to show respect, for us to respect you." Meaning, if you're being nice and have good ethics towards us then we'll give you the best service. Other than that, i would love to see some outdoor cooking. How about making japanese cuisine by outdoor cooking. That's a nice concept right there.
I think South East Asia almost have outdoor kitchen every house, LOL. It’s very useful, also my mom got 2 kitchen indoor and outdoor, the indoor is useless since she got outdoor kitchen, LOL
It’s mostly South East Asians that have outside kitchens. A lot of our dishes are very pungent so cooking outside lets guests relax away from the kitchen smell and keeps those smells out of clothes and furniture. In my house though we just close all the doors and we have covers on furniture. We only cook specific things outside like turkey or grilled meats.
Having a two kitchen is common in my country, Malaysia...it is called wet kitchen and dry kitchen... Wet kitchen is for cook everything while dry kitchen is for only reheat food, chop fruits and impress clean and beautiful kitchen to guess...love from Malaysia....
Fun Fact: MSG is actually as normal as salt just dont eat too much of it or it'll lead to same health problem as salt did because MSG is also a sodium based compound👌
I've seen two of your videos, so far and have really enjoyed them! I am a Native American and an ex-chef. I live on the Laguna Pueblo Reservation in New Mexico and over the years I've noticed that the elder people (especially those that have lived in Richmond, California) here really love Chinese food. I suppose they developed the taste for it there. I too grew up loving Chinese food and, like many of my age-mates, had the misconception that Japanese food is all rice and raw fish. When I began my journey into the food service world, I began work in a small cafe/grocery store/gas station outside a very small town where I attended high school. As I changed jobs, my palate began to develop and I clearly remember the first time I had Japanese fried rice at a Teppanyaki restaurant in Albuquerque. I was hooked. I also became a great fan of sushi and sashimi. One of my five daughters, who is also a chef and my youngest of three sons, who wants to be a chef, also loves sushi and sashimi. My youngest daughter has caught on with the ramen craze and loves the Japanese style as well as the Korean style ramen. I would love to see your cooking videos and hope to see Japanese foods that aren't just seen in regular tourist venues. I wish you well and good fortune!
@@see_yl because, as odd as it sounds, he understands the basics of cooking. so he understands how foods are cooked and why they are cooked in said ways, how flavors and textures work etc.
I would like to clarify that the "dry" kitchen and "wet" kitchen concept is more of traditional Asian thing, especially in Mainland China and South East Asia. Nowadays this is no longer a thing in most modern Asian countries like Japan, Korea, Taiwan and Singapore, where most people live in small apartment complexes.
I am two years late to the original posting of this video, but watching you react to Uncle Roger reacting to Gordon........ this was a lot of fun. Very meta, and it is a stacking of humor that helped put a chuckle in my throat and a grin on my face. Thank you!
He was in Indonesia, he visited many courtiers where he learns cooking from the locals to perfect the taste and the way they would prefer to eat it basically studying how to be a better chef, after a few days or weeks/moths he cooks for the highest authority in said Country / Ethnic leaders.
While the French have some fine food they also have some inedible trash. Case in point escargot. That is a dish that started as a dare and no one wants to admit snails are not food
Research on MSG's health effects was published recently, and thankfully they found no link between MSG and negative health effects, so I can eat all the MSG I want now. MSG was actually discovered by a Japanese scientist, so I'm sure he is very sad Japanese people think it is bad for them haha.
Yeah, I seen the research on MSG a lot and they never said MSG is bad. What I read was MSG is neither bad nor good, it's just a different kind of "salt".
@@skye387 there was actually campaigns against it in lots western countries, some accusing it of making them feel sick or addicted to food not because it was actually good food. And they knew that asians used it in their cooking.
@@Sorakasharri Yeah but that doesn't make it true though. Like people protesting against mask saying it cut off oxygen or trapping CO2 etc, doesn't make it true.
@melc Just I think it came about during propoganda against china/communism. They basically just picked something that all Chinese people were being sold, and no americans really used, and said it was poison. Think it was just another way to bring hate against the enemy country. Also no country that's ever been in a conflict is a stranger to this tactics. Before the internet it was even easier to get away with it, and everyone did it.
@@Syllaren Naw, it wasn't about China, or communism. The outcry came about during the widespread adoption of MSG, especially in the US. People started blaming the MSG when they felt sick after eating. Instead of realizing what made them feel sick was eating way too much and having way too many carbs in a single meal. Which is also why obesity rates in the west are higher than most of the rest of the world, especially here in the US.
2:15 West Sumatran rice is non sticky type. That is why the grain are so separated. 3:03 it's part of a culinary adventure program. It was in Indonesia, West Sumatra Province. The highland part of it, called Ngarai Sianok in Agam Regency 15mins drive from Bukittinggi. 3:43 i think it's the same in all urban or even more metro area, no one have outdoor kitchen. But in rural area over here people tend to use "wet/dirty" kitchen to cook serious dishes and/or something in large quantity. Remember uncle roger is an exagerrated character. 4:14 galangal by physical appearance looks almost the same as ginger but whiter/red-ish in color and taste different. 5:26 i think it's a "chinese thing" what he called "wok hay" which is the smoke when you fried/sautee something on the wok that not really present in regular pan. But honestly we indonesians don't really care about it. But many of us usually cook fried rice in wok. 7:53 sambal is common type of chilli paste condiment in Indonesia also Malaysia, Brunei and Singapore. It's basically cayenne chilli pepper mixed with shallots. 10:57 well we also don't do that thing. To be honest i don't even know what the tossing for, since the rice already well separated from the start/before the cooking. 13:07 we also have a saying "Customer is King" but it has been abused by the customers themselves which i think super wrong. It's just good ethics on the server's side to service the customer with the best effort. Not for the customers to see themselves as higher class/superior than the server. Then again don't forget this is over the top character, those are sarcasm.
We don't really do the tossing thing because our rice is already non-sticky after all, but I heard Japanese rice is shorter and generally more sticky even though it's not of the glutinous rice variety.
wok hay is important in getting smoky taste in nasi goreng. The wok hay is achieved with strong fire combined with deep circular shape of the wok. If you want to have charred taste, you will see some cook getting the fire inside the actual wok by inducing rice wine when frying the rice.
@@seanedward2004 the term "wok hay" is strange to most Indonesians ear. We don't use Chinese words, nor we have a term equal to it. I myself never heard of it in my life before i watch uncle roger. Strong fire is also uncommon to use in cooking nasi goreng, especially if it's home cooked. People using big fire in stalls to cook in large quantity and fast. But like i said you can do such things, no problem. we don't really care actually. Lastly "rice wine" / flambe is definitely not a thing in cooking nasi goreng in Indonesia, especially in West Sumatra. Muslims can't consume alcohol.
I’m part Filipino, my Lolo came to America from Manila when he was little and all their recipes have been passed down to me. Fried rice is one of those staples in an oriental household... good job Gordon and yes, I almost always use the left over rice 😁
I’ve love Japanese culture and have recently pushed myself to make some authentic Japanese dishes so I’d love to see more cooking videos! Great video too!
I'd like to see you make a traditional Japanese Breakfast. The staple street foods like Takoyaki, Tempura, Ramen, Okonomiyaki, and Tonkatsu are all fine too :P. Gyudon and Oden would be fine too since it's getting cold.
Please also consider making omurice. And maybe if there is any tricks involved in making the perfect omelette that is super runny on the insidw when u cut it opened! Thank you
Gordon ramsay actually did record that video in Indonesia for one of his national geographic shows. Also he's not only there for nasi goreng, but also experience slot of other Indonesian dish, and also cook for the governor of Sumatra
I think this video is from Gordon's Great Escape series. He came to India and then went to Indonesia. I remember watching a video where he went to a very remote village to learn their way of cooking buffalo in a wedding. It was ironic to see the person who rants all the time about fresh ingredients calling the freshly killed buffalo too fresh. I know what he meant but still it was hilarious.
@@chuitung621 you’re both correct about the Chinese name of galangal. It has many names. It’s also called 蠻薑 and 高良薑。it’s has medicinal uses listed in 本草綱目。It’s used in some Cantonese food, specifically TeoChow cuisine. I’m Cantonese and a major foodie.
no they're not. they just forgot how their parents raise them. or grandparents. even until now, some Japanese parents still use normal convenient kitchen with gas stove and stuff like that. or even still use firewood and charcoal. especially in the rural area. some still have outside dirty kitchen
@@DBT1007 Yeah well for context, there are places like that in the US still too. There are still people who live in really rural areas of the US in log cabins and heat their homes using Franklin stoves and fire places. Also, out door cooking with tools covered in charred on food from past cooking? That's not just a necessity for some Americans, it's a key part of many celebrations. Also griddles in American cafes and restaurants? A good one is made of cast iron, basically never deep cleaned, and has been seasoned by decades, or even over a century worth of cooking juices from meats into the metal.
Mottainai is maybe similar to a common phrase here "waste not, want not" or much older version of same saying "willful waste makes woeful want". Love you channel btw my friend, I have subscribed to you! Sending love and peace from 🇬🇧
Learned new things in this video 👍 -galangal is a relative of ginger commonly found in Southeast Asia and is the main root in Thailand's Tom Yum. It is drier and sharper than ginger. -Sambal is a typical sauce made up of chili, onions, garlic,shallots,shrimp paste and more (there are over 300 variants in Indonesia alone). It is often accompanied with a cucumber🥒 slice to balance the spiciness. The other seasoning , the rendang is a stewy paste that goes on meat. It makes the meat more flavorful and chewy.
in case many of u guys are wondering... the mysterious kick to the sambal is actually the shrimp paste AKA Terasi(for indo) and Belacan(Msia & singapore). I learn making sambal goreng from my dad as he uses all of the mention above and the shrimp paste is what makes it special, and following his special recipe... I remember he uses the seed of the poopy too infuse in the sambal(yea... this is kinda illegal in some country tbh). My aunt recipe uses crush blended anchovies which makes the sambal becomes sandy and brittle. So what OP said before there are 300 variants to create the sambal and its up to the chef taste really. But overall sambal is supposed to taste Sweet, sour, salty and smells savory. Unless u try to cook the shrimp paste alone... that thing smells like something died. no literally I'm not lying about this. (says.com/my/news/police-in-france-mistook-smell-of-belacan-in-m-sian-woman-s-home-for-a-rotting-dead-body)
A japanese, reacting to a Malaysian who is reacting to a scottish chef making an Indonesian dish. Next we should have Davie504 reacting to this all and Pewidepie reacting to davie's reaction. Lmao
This is getting out of hand, soon it will be Russian chef reacts to American chef reacts to Italian chef reacts to Japanese chef reacts to uncle reviews Gordon ramsays scrambled eggs
Gordon Ramsey is one of the top 10 chefs on the planet and the single most famous chef on the planet just for your info Yuya. Since you said you had not heard of him. He has multiple Michelin star restaurants and several tv shows about cooking plus he has dozens of lesser restaurants and I think a total of 6-7 Michelin stars to his name? if you don't know what those are they are basically the most prestigious award a chef can get in western culture. A restaurant with even one of those is among the best in the world. you can have up to 3 tops for a single restaurant. I think he has 1 with 2 and several with 1 star.
When I watched or read about someone really angry of something, there had comment mentioning Gordon Ramsay. That was how I found him, and enjoyed his cooking show.
Yes, this japanese chief doesn't know Jamie Oliver, Gordon Ramsay how can a chief don't know them? He's asian chief and doesn't know about SampaL and Galangal, how?
@@yorraksa8841 To be fair I can understand Jamie Oliver he is kind of a Hack. Like he can cook for sure but he is something like a hundred steps below Gordon fucking Ramsey.... like I would not even Count Jamie as one of the top thousand chefs in the world let alone top 10.... I probs would not even count him in the upper half of the top 10,000. Hes a solid chef and has a charismatic personality but Oliver's actual knowledge and ability are a pathetic joke when compared to someone like Ramsey. Like I legit first heard of Oliver from this guys videos and then looked him up to figure out why I never heard of him and its because he is basically awful at cooking authentic versions of any food outside of the Italian and British styles of cooking.
@@NonsensicalSpudz OwO is correct. 3 Michelin stars is the highest rating for a restaurant. However, Ramsay owns several restaurants, so you could count the total number of stars and come out with more than 3. That isn't an official ranking though.
@OwO so, michelin stars rank the restaurant, not the chef, but he owns several restaurants with several michelin stars so he indeed can have 5(and in fact currently has 7)michelin stars.
The outside kitchen is the tradition in Malay culture, in Sumatra, Malaysia and west Borneo. Sometimes they cover the kitchen with roof and walls but it is separated from the main house. In Java, Sunda, Madura, Bali, the kitchen is also separated from the main house but mostly enclosed. In Javanese kampong, it is at the back terrace of the house, but it is well covered. The kitchen is also separated as wet kitchen and dry kitchen in Java, Madura and Bali, that the wet kitchen is used for preparing ingredients, butchering meats and herbs. The dry kitchen is for cooking the kitchen. Other separation is clean and dirty kitchen that the clean kitchen is for setting up dishes and preparing beverages while the dirty kitchen is for cooking the main meals. Mostly Uncle Roger has no respect to cultural differences. He is wrongly commenting Gordon Ramsay's technique. Gordon is right, actually in cooking Nasi Goreng. That is what it is actually done in Indonesia. It might be different in Malaysia and Japan, but it is correct in Indonesian way. Nasi Goreng must be served hot, so it is important to quickly transfer the rice from the wok to the plate. Gordon cooked Nasi Goreng in Minangkabau, Sumatra. He practiced Sumatran tradition there, including the use of herbs and bumbu rempah. The situation will be different if Gordon went to Yogyakarta, Bandung, Madura or Bali that have very different cooking tradition.
Kurang pengertian kali lu bro.. Dia gak kritik.. Dia cuma bilang relax santuy..kelihatan keburu2 bro..yang di panci itu di tegurnya ada sisa bro.. Cuman bercanda ntar dipukul emak.. Part last dia cuma bilang nafasnya gordon kencang kayak baru pas olahraga padahal cuman masak.. Terus dimana sih lu bilang dia gk hormat budaya orglain??.. Dia mah kagum kali sama gordon..
Sambal is a chili paste from Indonesia and Malaysia (Uncle Roger is Malaysian) and is made of a variety of chilis and often includes secondary ingredients such as shrimp paste, aromatics, lime and/or palm sugar.
In my place fried rice (nasi goreng/sego goreng) mostly cooked by father, that's the reason wok is so huge no matter how many people will eat. If there's a father can't cook nasi goreng, he's an incapable father. So, if you ask why Uncle Roger always talking about wok when cooking fried rice, that's just maybe family culture like my place. I am Indonesian and I living in Sumobito in East Java, btw (sounds like a 相撲人, lol). If you see here, very normal food like rendang, chicken soup, pecel or anything simmilar mostly the chefs are woman, but the nasi goreng in here is an extra ordinary food, all the chefs you will see will be all men, no matter what kind of village or town did you visited, because of nasi goreng it needs a strength and wok hay (I don't know how to spell "wok hay") is important. Btw, about sambal, yeah… SAMBAL IS IMPORTANT, Indonesian people can just eat rice with spices only, no spice or rice we will dead inside. In Japan if it's hard to find chilli to make sambal, I'll dead. I need to start a massive gargantuan chilli farm in Japan and make an instant sambal products and become a next Steve Jobs. Oh ya, I forgot. I love cooking video so, お待っています. Can't wait to see you cook Yakitori outside, next time try Indonesian Yakitori, it's called Sate Madura (no confusion with pronunciation so I'll help you, サテー・マドゥラ, very simple). Sorry, my English not good, but it's better than my chaotic Japanese skill because 文が長いと 間違いやすい.
Man I really enjoy your videos I actually learned something about fried rice today (I'm from a country where we use rice frequently but never in fried state)
I love that moment where Yuya laughs and says he likes Uncle Roger because he's very funny (moistorizing with Jamie Oliver's wet rice. Yuya is fast becoming my favorite RUclipsr. I love his calm, quiet, professional points of view. And just for you to know, in Canada Sambal is very popular. We cook very often outside as well, on the BBQ, but you can cook anything on it, it is an outdoor stove to our family. Nothing beats cooking outside with friends, family and a cold beer on a sunny day. 🙂
It's an actual myth though. Recent science does not support MSG being particularly unhealthy. Glutamate is just an amino acid produced anyway when digesting protein in our stomachs and the amount used to flavor stuff is totally not at problematic levels. You'd rather die / get unhealthy from too much salt. Source: Zanfirescu A, Ungurianu A, Tsatsakis AM, et al. A review of the alleged health hazards of monosodium glutamate. Compr Rev Food Sci Food Saf. 2019;18(4):1111-1134. Obayashi Y, Nagamura Y. Does monosodium glutamate really cause headache? : a systematic review of human studies. J Headache Pain. 2016;17:54.
MSG can trigger symptoms in some people, it's a migraine trigger. In excess it's not good. Some people think it gives women PCOS infertility but it might also be because people who eat a lot of MSG also eat out a lot and eat lots of junk food, so connection is not confirmed
The original MSG is invented and manufactured by Ajinomoto, a japanese company. Then shortly, MSG got banned in Japan, but that's ok they just market it to all the other Asian countries outside Japan. I don't know why exactly why USA, the west looks down on MSG
I know this is very late. But 100% I would love to see cooking videos from you. You seem very knowledgeable and I think we could all learn a lot from you.
3:05 Gordon's show is the one where he actually flies to the country in question and cooks the local food I understand. That's why he's able to procure the local ingredients so readily. 3:48 It's a weird joke. Don't bother think too much on it. 6:50 It's likely everyone has understood he switched woks because he needed to toss the rice without spilling the rice on the ground. Big wok, big catch room. 7:57 Sambal isn't that common here either but I am blessed to have an Indonesian sister-in-law. It's quite an interesting flavor for spiciness. 13:15 This is true, but it's more that some unreasonable customers cause us to lose temper. It's a saying to not forget to get angry and lose customer.
Sambal was so common seasoning in our fried rice especially if you like making your fried rice spicy, but if you dont like spicy, you can put more ratio of sweet soy sauce to add sweetness and savory to fried rice. Basically we use sambal for every savory dish haha. it can be a condiment or seasoning.
ey btw, he's filming in our home, West Sumatra, its in Indonesia. about indoor/outdoor kitchen, Chinese and Indonesian have it too. and Galangal is authentic indonesian ingredients, we dont use ginger that much.
Mostly Indonesian and Malaysia people use sambal in their dish.Sambal is combination of onion and chili.And then we fried it and put some salt,maybe a little bit sugar or msg(yeah,i put msg in my dish).And It's ready to eat with fried chicken or anything suitable and most importantly rice.I think mostly people in southeast asian used sambal.Most common dish that use sambal is nasi lemak and fried rice(if you want it spicy,you can put it in) I have outdoor kitchen before.When we celebrate Hari Raya(Eid Mubarak),we use it.Dodol is a tradisonal food(it kinda look like mochi but taste like coconut) that take a long time to cookfor and yes,we also must cook it outdoor.We cook it in a big size of wok.Just like lemang(rice in bamboo).We must use real fire so the lemang will cook perfectly.It's fun cuz our neighbour will hang out to help us to cook for special day and we spend time together happily.Now,cuz of Covid 19,we can't do it anymore.I'm Malaysian that celebrate Eid Mubarak in my parents homeland,Indonesia.Also my older sister was born there but she can't stay with us in Malaysia.It break my heart when i can't spend time with my sister.I never stay with my older sister since i was born 😭
@@roargamer007 I'm from southeast asia...and yes two kitchen is a must, especially for asians with lots of family member-immediate family or extended. 😅😅😅
With every few seconds of your videos I learn more and more,I have much respect for people who actually teach their viewers. Found you today thanks to this reaction video. Much respect!
Wanobee-San, I would love to see you do cooking videos. Maybe something like everyday japanese home food would be very interesting. Such as sweet rolled omelettes or onigiri.
7:52 Sambal is an indonesian word for chili sauce. There's so many type of sambal in Indonesia, for example sambal bawang(a chili mixture with garlic, with I really like). Sambal is everywhere in Indonesia and many people(who like spicy food) like it because it brings more flavor to their food. I'm indonesian, so I thought why not help explain it to you 😂 (Ps. Love your channel ❤️)
Haha, same, in my home. we have at least 3-5 different size of Woks... Well, we only use some of them only for special event likes family meeting/gathering or wedding, and some event that i don't remember its name in English... Btw, i'm Indonesian
I feel this at a spiritual level - there's one for heavy fryings like rice/rendang/sambal and all, one for side dishes like vegetables/chicken, then a mini one for that perfect circle shape when frying egg and finally, another medium-sized one for the 'just in case we need to bring one to a family gathering and cook there'.
1. For small uses. Like 1 serving of food 2. For family use. 3. For occasion. Like when your relatives visit. 4. For festival. Food that will last up to 3 days.
Aloha from Hawaii!!! I really like your videos. I would enjoy seeing your cooking skills in reference to Japanese cuisine. I enjoy your your reaction videos as well. Keep it up!!!!
The place where Gordon Ramsay cook the rice was in Bukittingi I believe, and yes it is in Asia, specifically Indonesia, where you were correct by saying "it looks more like Asia" Edit: BTW when Uncle Roger says most S.E Asian uses spoon mostly, he's technically right, but in certain cases we use our own hand like claw machine except it's not claw but cupped hand with the thumb as the "lid" of the cupped hand
just found this reaction vid, about Sambal, sambal is not a seasoning per say, idk know the right word but it's like something that always there at your table, maybe just like Kimchi to Korean, Sambal is spicy that goes well with many foods. I think if you go to Indonesian restaurant in Japan you may experience what is sambal first hand and sambal in Indonesia has many varieties too from not so spicy (added tomatoes) and to so spicy that you will regret your decision XD, from delicate taste to strong garlic etc I think we would have something that you like~ I truly recommend you to try Sambal as spicy food lovers PS. sorry for bad English, I hope it still understandable
I’m only just watching through your Uncle Roger reaction videos now; they’re very funny! I really like hearing about authentic Japanese culture; as a white American who grew up in a rural area, I am still, at 34, catching up on all of the experiences I missed growing up. I would love to see videos of Japanese foods that you think are good for people unfamiliar with Japanese cuisine who would like to explore it.
Yep sambal is very common ingredient in Indonesia for spicing food, here almost everyone love spicy food. It is equivalent thing like chili oil for chinese people.
When I was stationed at Kadena in Okinawa, back in the late 90s, early 2000's, I fell in love with a local place there called CoCo's Ichibanya. They served Japanese Curry. If you can make something similar to what they serve there, I would love to see a video of it. This is the single most delicious food I have ever had. My preferred dish was a cheesy chicken cutlet curry, heat level 10. Oh how i long for their curry again. :)
I would like to see you react to this Japanese anime called "Shokugeki no Soma" or in English it's called "Food Wars" and try to make some of the dishes that they make in the anime! Looking forward to it!!
Two months later:
American chef reacts to English chef reacts to Chinese chef reacts to Korean chef reacts to Japanese chef reacts to uncle roger reviews Gordon Ramsey
As of present : I will review your review of his review which he will review that you and I will then respond to with another review and thus will continue the cycle and new age of reviews.
they probably gonna have to pause the video every sec...
@@dkwhattouseasusername1012 people who watch will die watching. Taking a pause in between
Dude, Japanese are NOT asian! You are basically white. The only thing asian about you is skin color!
@@Polyglot_English ?
When uncle roger says Asian people has 2 kitchen, indoor and outdoor. Man, he really nailed it HAHAHA
Yep, dry and wet kitchen 😂
Damn we only have 1 kitchen and its indoor also were from Philippines
Indoor is more like your dinning room,just a cutting board and a fruit knife dry dry.
Outdoor kitchen in asia is more of a damp not so clean with everything accross the kitchen
Yep, right on the point
Dude, Japanese are NOT asian! You are basically white. The only thing asian about you is skin color!
Uncle roger: This is the secret to good egg fried rice. Torture
Yuya: h e ' s g o t a p o i n t
Uncle Roger is Malaysian so he knows most of Chinese, Indian and South East Asia ingredient even though he's not chef. Salute to Uncle Roger
Because fried rice is the basic cook you should can do even you dont like cooking atleast in s.e asia
If you from SE Asia
And don't know how to make fried rice, you never deserve respect
@@yunusatir lmao true
@@ruahoneybadger5828 well i think there are two different kinds of egg fried rice, the Indonesian one, where you scramble the egg and then put the rice in, whereas in the one i have at home, we thoroughly friend the rice and then pour a beaten egg over like the “Golden Fried Rice”
@@ruahoneybadger5828 not me having overprotective parents and not letting me touch the god damn stove for the life of it 🙃 -Ashamed half Vietnamese and half Chinese
Gordon Ramsay: the only white person on earth who doesn't enrage Asian people when cooking rice.
I'm your 100th like
300th like
302th like
I'm pretty sure he spent a long time in south east asia learning the ways the asian chefs prepare their dishes. I'm not surprised he knows how to cook it authentically
I'm your 378th like!!!! That would be PAIN AND HELLA FUNNY!!!!!!
Sambal is the general name of Indonesian chili paste, with many variety but most being salty. For historical reason, everybody in the Netherlands knows what sambal is. It has become a name of any chili oil or sauce here.
historical reason aka colonization?
Lol isn't sambal is Malaysian chili paste?? Indon doesn't use the word sambal lol why always the indonesian one who claims everything??
@@nabilsn164 .its prolly just similarities of language in our country
@@nabilsn164 bahasa melayu dan Indonesia is almost the same and both does say sambal
@@nabilsn164 as for sambal it originated from both countries, actually not just two but from Brunei and Sri Lanka too. What next? Are you gonna claim Indonesians claims Batik even when UNESCO says it’s from Indonesia?
I would say that the main difference between Gordon Ramsay and Jamie Oliver is that Gordon Ramsay is all about cultural appreciation and not cultural appropriation LOL
And the fact that Ramsay can actually cook.
exactly 👌😂
I was thinking the same thing. Gordon probably learnt to do this with a family or a group of people, in first person and absorbed all of it
Ramsay takes great care to learn from other chefs, especially when he’s cooking a dish from another culture.
Cajun food is the ultimate cultural appropriation based cuisine. Oliver is just a shitty chef. ;)
FACT:
that video was recorded in Sumatra, Indonesia. thats why it's like middle of nowhere
Pembaris
You make it sound like Sumatra is like some back water place
@@p3pable i'm really sorry if my word disturb you. He says that he wasn't sure if it's on Asia because gordon is British. so i giving the fact that the video was recorded in West Sumatra because West Sumatra has a beautiful forest and others. "middle of nowhere"
@@p3pable 😂😂😂
@@bernardusevanwiryawan8316 oh no not at all, indonesia still has quite the forest on their territory. And i belive sumatra is the island, has many cities bustling with people. I guess from outsider perspective it looks like it's in the middle of nowhere. Like if you show me an image of a random spot in the Mongolian plateau i'd say that looks like it's in middle of nowhere too. I meant to say that in a joking kinda way but the thoughts didn't deliver 😅
One of the reasons I love Gordon so much is because he knows the food he is cooking. He does his research and becomes immersed in the culture to truly understand what he is trying to make. He understands every bit of ingredient he will be using.
A real traditional chef that respects the true culture of food that's why he's on on the best
Everyone loves Gordan Ramsey, it's astounding. He's got the most abrasive, harsh, but *somehow* still charismatic personality. I've heard everything from video game streamers, adult film actresses, and even advanced university professors profess their love for Gordan Ramsey.
send them adult film actress's phone numbers my way dude....... many thanks mate..
He only harsh when people make mistake cause as head cheft he need to control the kitchen.
"He's got the most abrasive, harsh, but somehow still charismatic personality" explained by being Scottish and reading Oor Wullie & the Broons.
Who are these “adult film actresses”?
It’s probably because Gordon is brutally honest with people and doesn’t hold back. It gives him that certain charm
Context: Gordon Ramsay was on a journey to Indonesia to learn how to cook Rendang from an Indonesian Chef. It was part of "Gordon Ramsay: Uncharted" TV Show on National Geographic Channel.
How To Make Sambal:
Main Ingredient: Chili
Optional Ingredients: Salt, Garlic
Step 1: Cut the Chilis
Step 2: Put the cut chilis on a mortar and pestle
Step 3: Add salt to your preference
Step 4: Add Garlic if you want
Step 5: crush it with mortar and pestle, crush it enough that the chili and garlic are losing their shape and mixing together. Do not grind it too finely.
You can use Sambal to eat with your rice, or as a dip on fried stuff, or added to your cooking.
This one is called Sambal Bawang. There are many kind of Sambal in Indonesia by changing the optional ingredients. There's Sambal Terasi that use Shrimp Paste instead of Garlic.
Then he said the chicken is not crispy.lol🤣.he did that at malaysia before.how can rendang chicken crispy?
Here in the philippines we also have 2 kitchen a "dirty kitchen" and a kitchen for show. In the olden times the dirty kitchen was outside usually it was easier to clean when cooking large amounts of food when we have guest around or during special occasions. But nowadays its both indoors but there are 2 kitchens usually a dirty and a for show kitchen.
@@ineogaming6380 that wasn't him. that was a judge in Masterchef UK i think. ramsay went to malaysia to learn how to cook rendang as well. the woman teaching him keeps telling it's "agak agak" as a measurement lol.
@@DmnHd81 yes ecxactly! he was so confused when the old woman said just "agak-agak" for the measurement🤣
@@Maria-zs8he yeah that why he come to sumatra indonesia to learn the true way not agak-agak😂😂😂
I am Mexican, and I appreciate Wanobee friend, that you embraced our culture so openly, as you know we are a very loud, lovable and happy culture. I love Japanese culture too, it is always important to have an open mind!
Want to end racism and war? Eat at my ethnic table. Food is the great equalizer.
Interestingly the ethnic restaurants in my town donated the most toward ending child hunger.
He's just a guy who cooks fried rice, watching another guy who cooks fried rice, watching another guy cook fried rice...
Kinda tounge twisting xDddd
@@idefkicabti4141 2 Asians who love Fried Rice and one of them is famous for his Fried Rice are watching one of the best Chefs in the world making fried rice. I love youtube!
finally someone said it.
@@lebawsski is a dude, copying a dude, who is copying a whole other dude lol.
Tropic fried rice
Gordon has made film series where he goes around and films himself learning from other cultures. I’m guessing this is taken/filmed during one of these adventures! So it’s likely he’s in Asia during this. It’s why I respect him a lot as a chef.
Gordon: the grains are huge
Me, uncle roger, yuya, and the cameraman: *leans forward* 👀
I like how Yuya and Roger took a closer look at the rice at same time
The place is called "Ngarai Sianok located in west Sumatra province, I'm Indonesian from west Sumatra. And yes sambal is the indonesian food, and Rendang is from west Sumatra, we call it "Randang and "Sambalado or balado for Sambal and "Tungku for the stove
I read balado as bald
@@afailurueditoruwu2492 baldado
@@afailurueditoruwu2492ballad
This was shoot in West Sumatra for National Geography Channel. Ramsay had Chef William Wongso as his mentor and consultant for this show. Chef Wongso is an expert on authentic Indonesian cuisine.
"How common is sambal in your country?"
Boi, im come from where uncle roger came from, i can eat just sambal with plain rice
And it call sambal belacan right???
@@honor564 no for sambal belacan we eat it as a side dish like wasabi or kimchi. But for sambal we cook with dried chilis and some other stuff.
@@wawabattousaitv5159 uuuu i never done it like dat
@@wawabattousaitv5159 god damn sambal belacan as side dish.
@@frostyiv1509 sorry? Do you even know what is side dish and main dish?
The concept of an inside and outside kitchen isn't universally Asian anymore. For countries like Malaysia, Indonesia, and China, the outside kitchen is for heavy duty cooking. The kind that you cannot do inside unless you want your house to smell of the spices for a long time.
In malay, the inside kitchen is called the dapur kering (dry kitchen) while the outside is dapur basah (wet kitchen).
Its quite common in mex too. Heavy duty cooking is done outside while more common dishes or smaller dishes are done inside...mostly depends on the amount of servings :D
yes, we call it summer and winter kitchen, but if you need ti cook something or bake you use inside kitchen and you can use outside for barbicue even in winter
but we asian call it kitchen
no special name for it here, but in the countryside in Italy in older houses you often see a kitchen that's not outside exactly but outside the main home, like next to the stables, in the garage, on a small building on the side, etc
In the Philippines we call the outside kitchen, the dirty kitchen. While the inside kitchen is where you'll entertain guests and dine on.
In the Philippines, we have something called "Bagoong". It is kind of like Sambal but it is less spicy and saltier. We usually pare it with fish or "Kare-Kare".
Not really related. Sambal is chili paste and bagoong is shrimp paste. Sambal belecan is sambal paste with shrimp paste.
@@melancholic6619 My bad.
I think the Bagoong is similar to Chincalok from Malaysia and I think a Thai shrimp paste ..i forgot the name atm......I tried Bagoong when I was in Cebu and I thought of Chincalok.....got to love our Asian spices!!!
Kare-kare? That sounds like reduplication of kari\curry
Ok to put into context, Gordon Ramsay is a very well established, worldwide celebrity chef that actually can cook the doors off anything, even Buckingham Palace. He has multiple Michelin Star to his name and currently holds 6 and at one point holding up to 12 or 13. He too likes to travel the world and learn different techniques from other culture and he learnt things pretty quickly.
He did a show called Gordon's Escapades where he travelled across South East Asia and learn about our unique cooking styles to impress locals and he even at one point had the audacity to challenge our local restaurantuers in Singapore with a competition where he has just 48 hours to learn the 3 dish he's gonna compete with the other 3 respective restaurantuers and whoever has the most votes from customers wins. In the end, out of 3 dishes, Ramsay snagged 2 victories and to be honest, that is freaking amazing. He's a real great chef.
Now the kitchen concept. Due to Japan and many small Asian country like Singapore and Hong Kong are all very land constraint, our only kitchen is indoors but the "two kitchen" concept isn't unheard of elsewhere in other Asian country and it's pretty common in places like Indonesia, Malaysia, China, Thailand etc. The internal kitchen would be used to prepare things that doesn't mess up or cover the entire area with rich scent like boiling soup or braising stuff but if you want to stir fry, deep fry or simply prepare tons of heavy scent food like rendang, many would use the outdoor kitchen.
Why must you make this so long
Yea, if there's one thing Ramsay is, he's definitely a hecc of an adventurer lol
Yes we would love to watch you cook more things. Maybe something like a simple gyudon? It's one of my favorite foods.
agree, doesnt need to be amazing dish, just common dish that we might be able to cook even outside japan
Agreed
I second this
Make some pizza with pineapple, chicken and curry
make video of tamago kake gohan lol
Gordam Ramsey is so good at cooking other culture's foods because he travels internationally a lot. Also he is on a travel cooking show called "Gordam Ramsey: Uncharted" where he goes to different places, like here Indonesia, and learns to cook from the people living there first hand. Taking over the mission from Anthony Bourdain (RIP), while keeping him in mind. He's really nice.
Here in the philippines we also have 2 kitchen a "dirty kitchen" and a kitchen for show. In the olden times the dirty kitchen was outside usually it was easier to clean when cooking large amounts of food when we have guest around or during special occasions. But nowadays its both indoors but there are 2 kitchens usually a dirty and a for show kitchen.
1. gordon shoot this in my hometown indonesia, the name of the place is bukit tinggi which mean high mountain in english.
2. mostly in south east asia people have two kitchen even in indonesia but not jakarta because jakarta is crowd city no space waste, a lot of people in indonesia have land around 500m² for their house thats why we have two kitchen. two kitchen doesnt applied in crowded city, like jakarta, singapore and many capital like that too.
3. Ajinomoto is the best 🤣🤣, we use that a lot in Indonesia, only 5 stars hotels doesnt use ajinomoto in here.
4. galangal use in thai, viet and indonesian food, it's not indonesia origin but south east asia i guess.
heheh i hope that's help, i like your video, always appear in my home 😄, keep the good video, im gonna subscribe to your chanel.
ooh PS. i want to learn simple and delicious japan food, try to make recipe with easy ingredient to find in another country.
Professional Chef... go to Indonesia to learn to make Indonesian Egg Fried Rice... Not like Jamie Oliver who just throw jam and olive oil in pan...
do you mind explain what galangal is? I mean I'm thai but I never in my life heard of it. but I think we can find something similar for that
I also so curious about what sambal and redeng is like, I could imagine Sambal, and we might have it not knowing it's sambal, but redeng? oh boy what kind of taste is that mystical paste.
@@paleviolent Galangal (Lengkuas in Indonesia) is like a cousin to ginger. While ginger taste spicy and had a soft texture, galangal mostly taste more spicy and the texture are closer to wood as it has more fiber content. In my hometown galangal are more commonly used than ginger as the flavor are much better and it is more cheaper than ginger I think. Galangal and ginger have a very similar look, usually this used as a prank by mother-in-law to test her daughter-in-law whether she knew the different between galangal and ginger.
Sambal is mashed chilies mixed with other ingredients such as garlic, shallot, MSG, etc. There are a lot of variety here in Indonesia, and from the video I think Gordon use sambal merah (red sambal).
Rendang (not redeng) is a food made from a mixture of coconut oil with other ingredient that are cooked in low fire for a very long time. In the video Gordon use premade rendang paste that he already made from before.
@@paleviolent Sambal is Chilli that had been smash together. So it became paste called Sambal. And there's many varieties of it. Gordon Ramsay used are basically a basic Sambal paste. Meaning, just chillis smash together with some SMG on it.
And it's Rendang, not redeng. I know, you write it based on hearing, so I just correct it. Rendang is basically a Meat that had been simmered with spices. And each island in Indonesia have different taste on Rendang. The Original Rendang, which is Padang, Sumatra, it's on the spicy side. While in Java, Rendang is more on the sweet side.
And as an Indonesian myself, Rendang is something that you can't apart from it.
For Galangal, maybe people from Sumatra know about it. Because as Javanese, I never heard about that. It said it the same type with Ginger, but more citrusy? I don't know.
If you confuse as why I said Sumatra and Javanese. Don't worry. Indonesia is a big country with many Island so something, people are confused about it. Heck, they even think Bali is Indonesia LoLz. Anyways, I hope my explanation help.
@@fractalisomega9517 Well, he basically shooting his video series called Uncharted and the theme of it are Rendang that take pace on Sumatra.
Sambal is very common in South East Asia, it's basically mixture of dried/fresh chilies, shallot, garlic and some salt and turned into paste consistency. I usually use sambal in my fried rice as well :)
It can be added shrimp paste or red tomato in my country, Indonesia
Since Uncle Roger/Nigel ng is a Malaysian, here is little context of why he is the way he is 😂.
1. The outside kitchen are most prominent in South east asian countries, especially those lived in the villages. In my country Malaysia, our outside kitchen are mostly used for cooking big batches of food for a lot of people, but most of the time we just use our inside kitchen. So what uncle roger said has a little bit of truth in it but that doesn't mean if we cooked inside the house meaning we don't like them 😂. You can't expect those with small houses to cook outside, especially those lived in the city.
2. Sambal & rendang is a prominent dish in Malaysian & indonesian cuisine. Sambal has a very rich and oftentimes heavy flavor of chilli paste that can be used as ingredients or as a side dish on a meal. It's very common to find sambal in our daily meal and i think you should try it whenever you come to Malaysia/indonesia. There's a lot of variety, flavour & spiciness to sambal and i can say i've tasted both countries variety of sambal and honestly they're all good.
3. Like come on, MSG is bad for you should've been a myth by now (there's variety of videos out there that disproved MSG's ill effect). Obviously, there's chefs out there that used MSG but denying it's usage 😂.
4. In my village in Malaysia, we used to slaughter our chicken and use them as food ingredients but this mostly done for cooking for a lot of people, other than that. We'll just buy at the market.
5. Since Mr.roger/Nigel is Malaysian, Fuiyoo is a very common word to express surprise and happy about something. We all say like that here 😂. As for haiya, i've found that every chinese wherever they are they always say that.
6. I think every asian is like ingrained inside their brain to never waste their rice. Even in Malaysia there's a saying the rice will cry if you don't eat them.
7. As for food service. In Malaysia, we have a saying "you have to show respect, for us to respect you." Meaning, if you're being nice and have good ethics towards us then we'll give you the best service.
Other than that, i would love to see some outdoor cooking. How about making japanese cuisine by outdoor cooking. That's a nice concept right there.
We always cook with outdoor kitchen when we celebrate Eid Mubarak,right? Like dodol and lemang or even rendang
@A Hooman Girl Me too.😂Never see it before.But mostly i saw people slaughter a cow or lembu,goat,lamb for Raya Haji.
MSG was created by a Japanese since he found the Umami from seaweed really nice and wanted it to be in more food
@A Hooman Girl heres a video about MSG ruclips.net/video/3ylvlmNZ2V0/видео.html
Same tho in indonesia, lots of older ppl say that if you waste rice, rice will cry
I think South East Asia almost have outdoor kitchen every house, LOL. It’s very useful, also my mom got 2 kitchen indoor and outdoor, the indoor is useless since she got outdoor kitchen, LOL
Yooo. I actually understand the Japanese words he says before him explaining.
All those years of anime weren't wasted
ive never seen this guy before but he seems so nice and kinda caring in a way. I like how he asks us questions
It’s mostly South East Asians that have outside kitchens. A lot of our dishes are very pungent so cooking outside lets guests relax away from the kitchen smell and keeps those smells out of clothes and furniture.
In my house though we just close all the doors and we have covers on furniture. We only cook specific things outside like turkey or grilled meats.
Yup, though outside kitchen isn't a common sight in big cities now
Also, it's too fucking cold in Japan to use an outside kitchen for half of the year
It cracks me up when Unc Roger says, "Gordon, just slap the rice on your face."
Having a two kitchen is common in my country, Malaysia...it is called wet kitchen and dry kitchen... Wet kitchen is for cook everything while dry kitchen is for only reheat food, chop fruits and impress clean and beautiful kitchen to guess...love from Malaysia....
Fun Fact:
MSG is actually as normal as salt
just dont eat too much of it or
it'll lead to same health problem
as salt did because MSG is also
a sodium based compound👌
You are wrong, MSG is not bad for you, it is good for you because it is The King of Flavor eat all the MsG you can
@@katusakirocks5630 lol
I've seen two of your videos, so far and have really enjoyed them! I am a Native American and an ex-chef. I live on the Laguna Pueblo Reservation in New Mexico and over the years I've noticed that the elder people (especially those that have lived in Richmond, California) here really love Chinese food. I suppose they developed the taste for it there. I too grew up loving Chinese food and, like many of my age-mates, had the misconception that Japanese food is all rice and raw fish. When I began my journey into the food service world, I began work in a small cafe/grocery store/gas station outside a very small town where I attended high school. As I changed jobs, my palate began to develop and I clearly remember the first time I had Japanese fried rice at a Teppanyaki restaurant in Albuquerque. I was hooked. I also became a great fan of sushi and sashimi. One of my five daughters, who is also a chef and my youngest of three sons, who wants to be a chef, also loves sushi and sashimi. My youngest daughter has caught on with the ramen craze and loves the Japanese style as well as the Korean style ramen. I would love to see your cooking videos and hope to see Japanese foods that aren't just seen in regular tourist venues. I wish you well and good fortune!
Gordon Ramsey the man known for swearing, cooking, and literally jumping for joy like a child while cooking.
Also, the sickest burns. Both offensive and hilarious at the same time. :)
@@commonsensecraziness7595 and good fucking food
@@see_yl because, as odd as it sounds, he understands the basics of cooking. so he understands how foods are cooked and why they are cooked in said ways, how flavors and textures work etc.
Not the 16 michelin stars he's been awarded during his career no?
I would like to clarify that the "dry" kitchen and "wet" kitchen concept is more of traditional Asian thing, especially in Mainland China and South East Asia. Nowadays this is no longer a thing in most modern Asian countries like Japan, Korea, Taiwan and Singapore, where most people live in small apartment complexes.
I want to clarify, not only on modern asian country, poor asian country like Indonesia also have 1 kitchen
Also most of China are in High rise building complex with no outside so I would say outside kitchen is more a countryside thing.
@@heilong79 high rise building complex? You mean apartment complex?
@@radenprasetyo8234 yes but some of those things are really tall, lol
@@heilong79 yes, the Chinese infrastructure at it's finest
I am two years late to the original posting of this video, but watching you react to Uncle Roger reacting to Gordon........ this was a lot of fun. Very meta, and it is a stacking of humor that helped put a chuckle in my throat and a grin on my face. Thank you!
He was in Indonesia, he visited many courtiers where he learns cooking from the locals to perfect the taste and the way they would prefer to eat it basically studying how to be a better chef, after a few days or weeks/moths he cooks for the highest authority in said Country / Ethnic leaders.
Random people: "costumer are king"
My France friend: decapitated them
Viva le revolution
Did I get rick rolled by your profile picture?
@@rinaberman7686 even rick's foot can rick roll
While the French have some fine food they also have some inedible trash. Case in point escargot. That is a dish that started as a dare and no one wants to admit snails are not food
@@NavyVet4955
Nah that's BS, bucko.
不是針對Gorden, 炒飯中的tossing主要是為了讓每粒飯粒跟鑊底熱源接觸的時間更平均, 因為在材料在鑊裡基本的混好後, 真正爆炒的時間很短, 讓飯粒表面剩餘的水份快速蒸發, 跟其他材料產生美拉德反應, 但又保留其裡面的水份, 而在這裡tossing會比鑊鏟有更高效率, 其次是讓飯粒分離得更好和材料進一步混合
Research on MSG's health effects was published recently, and thankfully they found no link between MSG and negative health effects, so I can eat all the MSG I want now.
MSG was actually discovered by a Japanese scientist, so I'm sure he is very sad Japanese people think it is bad for them haha.
Yeah, I seen the research on MSG a lot and they never said MSG is bad.
What I read was MSG is neither bad nor good, it's just a different kind of "salt".
@@skye387 there was actually campaigns against it in lots western countries, some accusing it of making them feel sick or addicted to food not because it was actually good food. And they knew that asians used it in their cooking.
@@Sorakasharri Yeah but that doesn't make it true though.
Like people protesting against mask saying it cut off oxygen or trapping CO2 etc, doesn't make it true.
@melc Just I think it came about during propoganda against china/communism. They basically just picked something that all Chinese people were being sold, and no americans really used, and said it was poison. Think it was just another way to bring hate against the enemy country.
Also no country that's ever been in a conflict is a stranger to this tactics. Before the internet it was even easier to get away with it, and everyone did it.
@@Syllaren Naw, it wasn't about China, or communism. The outcry came about during the widespread adoption of MSG, especially in the US. People started blaming the MSG when they felt sick after eating. Instead of realizing what made them feel sick was eating way too much and having way too many carbs in a single meal. Which is also why obesity rates in the west are higher than most of the rest of the world, especially here in the US.
2:15 West Sumatran rice is non sticky type. That is why the grain are so separated.
3:03 it's part of a culinary adventure program. It was in Indonesia, West Sumatra Province. The highland part of it, called Ngarai Sianok in Agam Regency 15mins drive from Bukittinggi.
3:43 i think it's the same in all urban or even more metro area, no one have outdoor kitchen.
But in rural area over here people tend to use "wet/dirty" kitchen to cook serious dishes and/or something in large quantity. Remember uncle roger is an exagerrated character.
4:14 galangal by physical appearance looks almost the same as ginger but whiter/red-ish in color and taste different.
5:26 i think it's a "chinese thing" what he called "wok hay" which is the smoke when you fried/sautee something on the wok that not really present in regular pan. But honestly we indonesians don't really care about it. But many of us usually cook fried rice in wok.
7:53 sambal is common type of chilli paste condiment in Indonesia also Malaysia, Brunei and Singapore. It's basically cayenne chilli pepper mixed with shallots.
10:57 well we also don't do that thing. To be honest i don't even know what the tossing for, since the rice already well separated from the start/before the cooking.
13:07 we also have a saying "Customer is King" but it has been abused by the customers themselves which i think super wrong. It's just good ethics on the server's side to service the customer with the best effort. Not for the customers to see themselves as higher class/superior than the server. Then again don't forget this is over the top character, those are sarcasm.
We don't really do the tossing thing because our rice is already non-sticky after all, but I heard Japanese rice is shorter and generally more sticky even though it's not of the glutinous rice variety.
Good information 👍
wok hay is important in getting smoky taste in nasi goreng. The wok hay is achieved with strong fire combined with deep circular shape of the wok. If you want to have charred taste, you will see some cook getting the fire inside the actual wok by inducing rice wine when frying the rice.
@@seanedward2004 the term "wok hay" is strange to most Indonesians ear. We don't use Chinese words, nor we have a term equal to it. I myself never heard of it in my life before i watch uncle roger.
Strong fire is also uncommon to use in cooking nasi goreng, especially if it's home cooked. People using big fire in stalls to cook in large quantity and fast.
But like i said you can do such things, no problem. we don't really care actually.
Lastly "rice wine" / flambe is definitely not a thing in cooking nasi goreng in Indonesia, especially in West Sumatra. Muslims can't consume alcohol.
Finally a RUclipsr who speaks when needed and not either talk all the time or not at all
I’m part Filipino, my Lolo came to America from Manila when he was little and all their recipes have been passed down to me. Fried rice is one of those staples in an oriental household... good job Gordon and yes, I almost always use the left over rice 😁
Cause it cooks better and it absorbs the spices better, also its less damp and sticky so its not that hard to move it around
Uncle Roger: SOUTHEAST Asian Fried Rice
Yuya kun : EAST Asian Fried Rice.
@Mah Boi Ludu who cares its still rice
Roger cook like south Chinese and he is Chinese
@@夏天天-k5b mainland china hates chinese like him lol
@@hhhhhh-vk9wk nope we hate people who help America
@@夏天天-k5b yes indeed👍
I’ve love Japanese culture and have recently pushed myself to make some authentic Japanese dishes so I’d love to see more cooking videos!
Great video too!
I'd like to see you make a traditional Japanese Breakfast. The staple street foods like Takoyaki, Tempura, Ramen, Okonomiyaki, and Tonkatsu are all fine too :P. Gyudon and Oden would be fine too since it's getting cold.
Please also consider making omurice. And maybe if there is any tricks involved in making the perfect omelette that is super runny on the insidw when u cut it opened! Thank you
Yes im agree
Gordon ramsay actually did record that video in Indonesia for one of his national geographic shows. Also he's not only there for nasi goreng, but also experience slot of other Indonesian dish, and also cook for the governor of Sumatra
I think this video is from Gordon's Great Escape series. He came to India and then went to Indonesia. I remember watching a video where he went to a very remote village to learn their way of cooking buffalo in a wedding. It was ironic to see the person who rants all the time about fresh ingredients calling the freshly killed buffalo too fresh. I know what he meant but still it was hilarious.
Yep. The difference between a local chef and an international chef. Ramsay doesn't restrict himself to a single kitchen in the UK.
@@shihanukbiswas he was filming Uncharted for National Geographic, not Gordon's Great Escape
You're always so calm! And your English is great too. I'm definitely subscribing.
Galangal is also known as “蓝姜” or “blue ginger” in Chinese, not sure what the Japanese name is or if it is used in Japanese cooking
we call it Lengkuas in Indonesian language.
it is 南薑 not 藍薑, ie. southern ginger not blue ginger. In japanese it is called ナンキョウ
@@chuitung621 you’re both correct about the Chinese name of galangal. It has many names. It’s also called 蠻薑 and 高良薑。it’s has medicinal uses listed in 本草綱目。It’s used in some Cantonese food, specifically TeoChow cuisine. I’m Cantonese and a major foodie.
Galangal is the English word for it, so Uncle Roger is just showing his great English skill. :p
@@seanedward2004
Oh, LENGKUAS!
I was wondering what is that “Galangal”?
japan is like the rich kid of asia so i understand why they dont have a dirty kitchen
no they're not. they just forgot how their parents raise them. or grandparents.
even until now, some Japanese parents still use normal convenient kitchen with gas stove and stuff like that. or even still use firewood and charcoal.
especially in the rural area. some still have outside dirty kitchen
hold up right that boi
@@DBT1007 Yeah well for context, there are places like that in the US still too. There are still people who live in really rural areas of the US in log cabins and heat their homes using Franklin stoves and fire places. Also, out door cooking with tools covered in charred on food from past cooking? That's not just a necessity for some Americans, it's a key part of many celebrations. Also griddles in American cafes and restaurants? A good one is made of cast iron, basically never deep cleaned, and has been seasoned by decades, or even over a century worth of cooking juices from meats into the metal.
Mottainai is maybe similar to a common phrase here "waste not, want not" or much older version of same saying "willful waste makes woeful want". Love you channel btw my friend, I have subscribed to you! Sending love and peace from 🇬🇧
Learned new things in this video 👍
-galangal is a relative of ginger commonly found in Southeast Asia and is the main root in Thailand's Tom Yum. It is drier and sharper than ginger.
-Sambal is a typical sauce made up of chili, onions, garlic,shallots,shrimp paste and more (there are over 300 variants in Indonesia alone). It is often accompanied with a cucumber🥒 slice to balance the spiciness. The other seasoning , the rendang is a stewy paste that goes on meat. It makes the meat more flavorful and chewy.
there is no onion in any sambal,,we use shallot
@@stefanotsutsuki4937 We use onions though.
@@stefanotsutsuki4937 maybe there is different type of it
in case many of u guys are wondering... the mysterious kick to the sambal is actually the shrimp paste AKA Terasi(for indo) and Belacan(Msia & singapore).
I learn making sambal goreng from my dad as he uses all of the mention above and the shrimp paste is what makes it special, and following his special recipe... I remember he uses the seed of the poopy too infuse in the sambal(yea... this is kinda illegal in some country tbh).
My aunt recipe uses crush blended anchovies which makes the sambal becomes sandy and brittle.
So what OP said before there are 300 variants to create the sambal and its up to the chef taste really.
But overall sambal is supposed to taste Sweet, sour, salty and smells savory. Unless u try to cook the shrimp paste alone... that thing smells like something died. no literally I'm not lying about this. (says.com/my/news/police-in-france-mistook-smell-of-belacan-in-m-sian-woman-s-home-for-a-rotting-dead-body)
Nope its not ginger.. Its called lengkuas in malaysia not ginger
A japanese, reacting to a Malaysian who is reacting to a scottish chef making an Indonesian dish.
Next we should have Davie504 reacting to this all and Pewidepie reacting to davie's reaction. Lmao
Lol
Epic.
I'm surprised no one had recommended him any Vtuber cooking videos.
@@JericoLionhearth let's recommend him haachama cooking then 😂
@@rasyidvmk8515 let's start off easy with some blessed Choco-sensei cooking.
Mad respect to yuya!i just recently discovered ur channel and seeing you liked most of your fans comment is heartwarming.subscribed!
I really love how you incorporate your culture into these videos. It’s so fascinating to see another chefs culture and style.
This is getting out of hand, soon it will be Russian chef reacts to American chef reacts to Italian chef reacts to Japanese chef reacts to uncle reviews Gordon ramsays scrambled eggs
Yuya! You should definitely show us how to make your favorite dishes! I would want to see you cook!
Gordon Ramsey is one of the top 10 chefs on the planet and the single most famous chef on the planet just for your info Yuya. Since you said you had not heard of him. He has multiple Michelin star restaurants and several tv shows about cooking plus he has dozens of lesser restaurants and I think a total of 6-7 Michelin stars to his name? if you don't know what those are they are basically the most prestigious award a chef can get in western culture. A restaurant with even one of those is among the best in the world. you can have up to 3 tops for a single restaurant. I think he has 1 with 2 and several with 1 star.
Even some restaurants in Asia have Michelin star restaurants, mostly in Singapore, Taiwan and Japan
When I watched or read about someone really angry of something, there had comment mentioning Gordon Ramsay. That was how I found him, and enjoyed his cooking show.
Gordon Ramsey is (if you count his accolades) literally the best chef in the world
Yes, this japanese chief doesn't know Jamie Oliver, Gordon Ramsay how can a chief don't know them? He's asian chief and doesn't know about SampaL and Galangal, how?
@@yorraksa8841 To be fair I can understand Jamie Oliver he is kind of a Hack. Like he can cook for sure but he is something like a hundred steps below Gordon fucking Ramsey.... like I would not even Count Jamie as one of the top thousand chefs in the world let alone top 10.... I probs would not even count him in the upper half of the top 10,000. Hes a solid chef and has a charismatic personality but Oliver's actual knowledge and ability are a pathetic joke when compared to someone like Ramsey.
Like I legit first heard of Oliver from this guys videos and then looked him up to figure out why I never heard of him and its because he is basically awful at cooking authentic versions of any food outside of the Italian and British styles of cooking.
I would love to see some of the different Japanese curry recipes done by a Japanese chef. Great video, thank you.
I absolutely loved these reaction videos. You have a wonderful personality.
as an asian, it feels good that someone else feels the same way about good asian food
Gordon isn’t a RUclips chef haha he’s 5 Michelin star🙄😂
@OwO you may want to recheck your info on how it works
@@NonsensicalSpudz OwO is correct. 3 Michelin stars is the highest rating for a restaurant.
However, Ramsay owns several restaurants, so you could count the total number of stars and come out with more than 3. That isn't an official ranking though.
@OwO so, michelin stars rank the restaurant, not the chef, but he owns several restaurants with several michelin stars so he indeed can have 5(and in fact currently has 7)michelin stars.
He was awarded about 16 Michelin Stars. He currently have 7 Michelin stars (across all the restaurants that he owns) as of today.
7 stars. But he's had 15. Only 2 chefs in the world has or had more than him.
yes sambal is common in indonesia and malaysia, secret: with fish jam inside, you can buy it online.
The outside kitchen is the tradition in Malay culture, in Sumatra, Malaysia and west Borneo. Sometimes they cover the kitchen with roof and walls but it is separated from the main house. In Java, Sunda, Madura, Bali, the kitchen is also separated from the main house but mostly enclosed. In Javanese kampong, it is at the back terrace of the house, but it is well covered. The kitchen is also separated as wet kitchen and dry kitchen in Java, Madura and Bali, that the wet kitchen is used for preparing ingredients, butchering meats and herbs. The dry kitchen is for cooking the kitchen. Other separation is clean and dirty kitchen that the clean kitchen is for setting up dishes and preparing beverages while the dirty kitchen is for cooking the main meals.
Mostly Uncle Roger has no respect to cultural differences. He is wrongly commenting Gordon Ramsay's technique. Gordon is right, actually in cooking Nasi Goreng. That is what it is actually done in Indonesia. It might be different in Malaysia and Japan, but it is correct in Indonesian way. Nasi Goreng must be served hot, so it is important to quickly transfer the rice from the wok to the plate.
Gordon cooked Nasi Goreng in Minangkabau, Sumatra. He practiced Sumatran tradition there, including the use of herbs and bumbu rempah. The situation will be different if Gordon went to Yogyakarta, Bandung, Madura or Bali that have very different cooking tradition.
Kurang pengertian kali lu bro.. Dia gak kritik.. Dia cuma bilang relax santuy..kelihatan keburu2 bro..yang di panci itu di tegurnya ada sisa bro.. Cuman bercanda ntar dipukul emak.. Part last dia cuma bilang nafasnya gordon kencang kayak baru pas olahraga padahal cuman masak.. Terus dimana sih lu bilang dia gk hormat budaya orglain??.. Dia mah kagum kali sama gordon..
Gordon Ramsey had a travel show where he would cook local dishes in different locations.
years ago.
kieth floyd did that a few
Sambal is a chili paste from Indonesia and Malaysia (Uncle Roger is Malaysian) and is made of a variety of chilis and often includes secondary ingredients such as shrimp paste, aromatics, lime and/or palm sugar.
Gordon Ramsay is Scottish, but was raised in England.
Still an English person and counted as british to others
@@sulevanG A Scottish person and a Brit but not English.
Still British
Sco-ish ~
Revan Nurfebriyansyah yeah they tend to drink the tt
In my place fried rice (nasi goreng/sego goreng) mostly cooked by father, that's the reason wok is so huge no matter how many people will eat. If there's a father can't cook nasi goreng, he's an incapable father. So, if you ask why Uncle Roger always talking about wok when cooking fried rice, that's just maybe family culture like my place.
I am Indonesian and I living in Sumobito in East Java, btw (sounds like a 相撲人, lol). If you see here, very normal food like rendang, chicken soup, pecel or anything simmilar mostly the chefs are woman, but the nasi goreng in here is an extra ordinary food, all the chefs you will see will be all men, no matter what kind of village or town did you visited, because of nasi goreng it needs a strength and wok hay (I don't know how to spell "wok hay") is important.
Btw, about sambal, yeah… SAMBAL IS IMPORTANT, Indonesian people can just eat rice with spices only, no spice or rice we will dead inside. In Japan if it's hard to find chilli to make sambal, I'll dead. I need to start a massive gargantuan chilli farm in Japan and make an instant sambal products and become a next Steve Jobs.
Oh ya, I forgot. I love cooking video so, お待っています. Can't wait to see you cook Yakitori outside, next time try Indonesian Yakitori, it's called Sate Madura (no confusion with pronunciation so I'll help you, サテー・マドゥラ, very simple).
Sorry, my English not good, but it's better than my chaotic Japanese skill because 文が長いと 間違いやすい.
Wait... DIO?
@@nandafaiqfadhlurrahman2144 Did we have been meet before?
@@afuyan it was a jojo's reference
@@nandafaiqfadhlurrahman2144 Ah… I see.
Man I really enjoy your videos I actually learned something about fried rice today (I'm from a country where we use rice frequently but never in fried state)
I love that moment where Yuya laughs and says he likes Uncle Roger because he's very funny (moistorizing with Jamie Oliver's wet rice. Yuya is fast becoming my favorite RUclipsr. I love his calm, quiet, professional points of view. And just for you to know, in Canada Sambal is very popular. We cook very often outside as well, on the BBQ, but you can cook anything on it, it is an outdoor stove to our family. Nothing beats cooking outside with friends, family and a cold beer on a sunny day. 🙂
Yeah, Japan sort of got caught up in the US hype of hating on msg, all part of the "yellow peril" era, dark topic...moving on 😅
Have you heard of cytotoxicity?
@@akumamakima2280 sounds like american propaganda
It's an actual myth though. Recent science does not support MSG being particularly unhealthy. Glutamate is just an amino acid produced anyway when digesting protein in our stomachs and the amount used to flavor stuff is totally not at problematic levels. You'd rather die / get unhealthy from too much salt.
Source:
Zanfirescu A, Ungurianu A, Tsatsakis AM, et al. A review of the alleged health hazards of monosodium glutamate. Compr Rev Food Sci Food Saf. 2019;18(4):1111-1134.
Obayashi Y, Nagamura Y. Does monosodium glutamate really cause headache? : a systematic review of human studies. J Headache Pain. 2016;17:54.
MSG can trigger symptoms in some people, it's a migraine trigger. In excess it's not good. Some people think it gives women PCOS infertility but it might also be because people who eat a lot of MSG also eat out a lot and eat lots of junk food, so connection is not confirmed
The original MSG is invented and manufactured by Ajinomoto, a japanese company. Then shortly, MSG got banned in Japan, but that's ok they just market it to all the other Asian countries outside Japan. I don't know why exactly why USA, the west looks down on MSG
I know this is very late. But 100% I would love to see cooking videos from you. You seem very knowledgeable and I think we could all learn a lot from you.
3:05 Trust me mate, as a Brit we definitely don't have any landscapes like this one 😂
Don't listen to him, it's deffo Richmond Park.
Mate? I thought only Aussie used that term. 🤔
@@metalbasher820 definitely not. Aussies, Brits, South Africans, Kiwi's all use it. British and Australian slang actually share a lot of similarities
@@stephenward2743 never knew about it. Thanks for the info.
he told you the truth, lads
3:05 Gordon's show is the one where he actually flies to the country in question and cooks the local food I understand. That's why he's able to procure the local ingredients so readily.
3:48 It's a weird joke. Don't bother think too much on it.
6:50 It's likely everyone has understood he switched woks because he needed to toss the rice without spilling the rice on the ground. Big wok, big catch room.
7:57 Sambal isn't that common here either but I am blessed to have an Indonesian sister-in-law. It's quite an interesting flavor for spiciness.
13:15 This is true, but it's more that some unreasonable customers cause us to lose temper. It's a saying to not forget to get angry and lose customer.
Sambal was so common seasoning in our fried rice especially if you like making your fried rice spicy, but if you dont like spicy, you can put more ratio of sweet soy sauce to add sweetness and savory to fried rice. Basically we use sambal for every savory dish haha. it can be a condiment or seasoning.
ey btw, he's filming in our home, West Sumatra, its in Indonesia.
about indoor/outdoor kitchen, Chinese and Indonesian have it too.
and Galangal is authentic indonesian ingredients, we dont use ginger that much.
Mostly Indonesian and Malaysia people use sambal in their dish.Sambal is combination of onion and chili.And then we fried it and put some salt,maybe a little bit sugar or msg(yeah,i put msg in my dish).And It's ready to eat with fried chicken or anything suitable and most importantly rice.I think mostly people in southeast asian used sambal.Most common dish that use sambal is nasi lemak and fried rice(if you want it spicy,you can put it in)
I have outdoor kitchen before.When we celebrate Hari Raya(Eid Mubarak),we use it.Dodol is a tradisonal food(it kinda look like mochi but taste like coconut) that take a long time to cookfor and yes,we also must cook it outdoor.We cook it in a big size of wok.Just like lemang(rice in bamboo).We must use real fire so the lemang will cook perfectly.It's fun cuz our neighbour will hang out to help us to cook for special day and we spend time together happily.Now,cuz of Covid 19,we can't do it anymore.I'm Malaysian that celebrate Eid Mubarak in my parents homeland,Indonesia.Also my older sister was born there but she can't stay with us in Malaysia.It break my heart when i can't spend time with my sister.I never stay with my older sister since i was born 😭
"fuyyoh" only used in Malaysian and Singapore . plus, uncle roger is Malaysian
My mouth watering just by listening to this Japanese chef explain his fried rice. 🤤
The "outside kitchen" definitely is what we call "dirty kitchen" where the true action of cooking happens...we have that one here in our house...😅😅
I'm from South Asia and we also have two kitchen 😋
@@roargamer007 I'm from southeast asia...and yes two kitchen is a must, especially for asians with lots of family member-immediate family or extended. 😅😅😅
Youre gonna need to feed a lot of people at family gatherings
With every few seconds of your videos I learn more and more,I have much respect for people who actually teach their viewers.
Found you today thanks to this reaction video.
Much respect!
Wanobee-San,
I would love to see you do cooking videos.
Maybe something like everyday japanese home food would be very interesting. Such as sweet rolled omelettes or onigiri.
Yes! I would love to see you cook stirfrys, and Japanese or chinese traditional dishes please sir!
New viewer, love the content, friend. Your reactions feel very honest/genuine, love it. Keep it up please.
7:52 Sambal is an indonesian word for chili sauce. There's so many type of sambal in Indonesia, for example sambal bawang(a chili mixture with garlic, with I really like). Sambal is everywhere in Indonesia and many people(who like spicy food) like it because it brings more flavor to their food.
I'm indonesian, so I thought why not help explain it to you 😂 (Ps. Love your channel ❤️)
Meanwhile in my house, there are about 4 woks of different sizes...
Haha, same, in my home. we have at least 3-5 different size of Woks...
Well, we only use some of them only for special event likes family meeting/gathering or wedding, and some event that i don't remember its name in English...
Btw, i'm Indonesian
I feel this at a spiritual level - there's one for heavy fryings like rice/rendang/sambal and all, one for side dishes like vegetables/chicken, then a mini one for that perfect circle shape when frying egg and finally, another medium-sized one for the 'just in case we need to bring one to a family gathering and cook there'.
I have 3 woks of the same size 😂
1. For small uses. Like 1 serving of food
2. For family use.
3. For occasion. Like when your relatives visit.
4. For festival. Food that will last up to 3 days.
I’ve got 3, all gifted to me by my brothers best friend who is Thai, he and his wife gave them to me and they make a big difference!!
Aloha from Hawaii!!! I really like your videos. I would enjoy seeing your cooking skills in reference to Japanese cuisine. I enjoy your your reaction videos as well. Keep it up!!!!
The place where Gordon Ramsay cook the rice was in Bukittingi I believe, and yes it is in Asia, specifically Indonesia, where you were correct by saying "it looks more like Asia"
Edit: BTW when Uncle Roger says most S.E Asian uses spoon mostly, he's technically right, but in certain cases we use our own hand like claw machine except it's not claw but cupped hand with the thumb as the "lid" of the cupped hand
Yes i know i live in southern asia
@@majazpk There is no such place as South Asia.... There is South East Asia though which I live there
@@volksmann South Asia does exist tho. Have you never heard of India, Pakistan, Sri Lanka, Nepal, Bangladesh etc?
@@dilshani01 oof yeah I forgot, damn I'm bad at geography
just found this reaction vid, about Sambal, sambal is not a seasoning per say, idk know the right word but it's like something that always there at your table, maybe just like Kimchi to Korean, Sambal is spicy that goes well with many foods. I think if you go to Indonesian restaurant in Japan you may experience what is sambal first hand and sambal in Indonesia has many varieties too from not so spicy (added tomatoes) and to so spicy that you will regret your decision XD, from delicate taste to strong garlic etc I think we would have something that you like~ I truly recommend you to try Sambal as spicy food lovers
PS. sorry for bad English, I hope it still understandable
I’m only just watching through your Uncle Roger reaction videos now; they’re very funny! I really like hearing about authentic Japanese culture; as a white American who grew up in a rural area, I am still, at 34, catching up on all of the experiences I missed growing up. I would love to see videos of Japanese foods that you think are good for people unfamiliar with Japanese cuisine who would like to explore it.
Yep sambal is very common ingredient in Indonesia for spicing food, here almost everyone love spicy food. It is equivalent thing like chili oil for chinese people.
When I was stationed at Kadena in Okinawa, back in the late 90s, early 2000's, I fell in love with a local place there called CoCo's Ichibanya. They served Japanese Curry. If you can make something similar to what they serve there, I would love to see a video of it. This is the single most delicious food I have ever had. My preferred dish was a cheesy chicken cutlet curry, heat level 10. Oh how i long for their curry again. :)
I really loved your review on this! You give great explanations also. It was also fun that you also enjoyed the video. Subscribed!
I would like to see you react to this Japanese anime called "Shokugeki no Soma" or in English it's called "Food Wars" and try to make some of the dishes that they make in the anime! Looking forward to it!!
Yes, that would be awesome!
I've just subscribed, I really like how natural this video feels. Would love to see some cooking videos. Thanks 🇬🇧❤️
I really love the polite way when he is asking us any question:)
Last time I was this early, Japan was still in isolation.
...like, before Perry?
@@hanksilman4016 Good one 😆
@@hanksilman4016 Thats Commodore to you sir.*points more modern cannons at you
Moshi, moshi? America desu
Great white fleet knocking on your doorstep