Uncle Roger HATE Jamie Oliver Thai Green Curry / Japanese bilingual Reaction / English version
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- Опубликовано: 26 сен 2024
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Japanese bilingual lady Reacts To: Uncle Roger HATE Jamie Oliver Thai Green Curry
We are reacting to a video: Uncle Roger and his hilarious Egg Fried Rice videos!
The actual comedian behind Uncle Roger is Nigel Ng and his channel name is @mrnigelng
/ nigelscomedythings
We reacted to his videos- the BBC Good Food, but go and watch all his other videos too, they're very funny!
TAGS: uncle roger, uncle roger egg fried rice, egg fried rice reaction, egg fried rice Japanese reaction, egg fried rice uncle roger reaction, Japanese reacts to egg fried rice, Japanese reacts to uncle roger, Japanese reaction to egg fried rice, egg fried rice video reaction, egg fried rice video Japanese, egg fried rice reaction video, egg fried rice lady reaction, uncle roger egg fried rice lady, uncle roger meet, egg fried rice lady reaction
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Uncle Roger HATE Jamie Oliver Thai Green Curry
• Uncle Roger HATE Jamie...
Thanks for watching FUIYOH!
It seems you're catching up on old reactions just like me Mr Nigel, love the content. I listen to your podcast!
YOOOOO
Oh my gosh!!! Our idol! Thank you for the joy and many laughters you bring us :)
The Uncle himself FUIYOH!
OMG 🔥🔥🔥Nice to see you Uncle
I'm Thai. I have to say galangal is definitely can not be substituted by ginger. They are both in the same category of plant but their taste, flavor, fragrance are definitely different. Not even a bit of similarity. So please don't substitute galangal with ginger. It's a food terrorism. 😅
I would say as a last resort maybe, but at that point Just consider making something Else. I have never found it for sale where i live, same as i cant get chinese cooking wine, living in a small country can be a pain at times 😥
"It's a food terrorism".... GOLD
@@moldveien1515 No, not even for the last resort. If the recipe calls for galangal and you only have ginger, just skip galangal would be better than put ginger in.
Food terrorism? I think it's also a hate crime HAHA
Food Terrorism is the title of Jamies next cookbook.
Dude Ive been through hell with an angry asian gf teaching me how to make this, and I mastered it. Now I see this and Im like bruh.. Im not even a pro and I can do this way better. No shrimp paste is no curry. End of story.
Yeah I guess Uncle Roger is right that most white people get scared of shrimp paste, like sure me and my partner have to admit we too have smelt nicer things but the taste is amazing so who cares about a little bit of meh smell for a very short moment 🤷♀️
With all due respect, although both are closely related, saying galangal and ginger are the same is like saying ramen and soba are the same. They are both noodles but completely different.
I agree. I have been lucky enough to have been able to get some dried galangal and it’s been a revelation. It’s sad that I can’t get fresh, but I’m so glad I discovered the dry stuff. It’s weird because galangal apparently used to be at least known in the west in the Middle Ages and stuff. We have just forgotten so many spices since then. Galangal, long pepper, grains of paradise, asofetida. It’s tragic. Been doing some historical recipes lately and they are so good. We lost a good deal of wonderful spices and flavors. I’m glad Asia seems to have kept these flavors alive. They are wiser that us.
@@MissCaraMint perhaps through travellers. Even before Marco Polo and explorers of his kind, there have been travellers before who traversed the Euroasian continent, maybe that’s why. But cuz it wasn’t so popular, it died out and politics and other historical events interfered, so those dishes died out quickly. Glad to see that you’ve made efforts to revive dead dishes like those😁👍🏻
Jamie Oliver: so you're saying they *are* the same???
In general, spicy Asian food could be paired with German Riesling since the alcohol level is lower than other white varietals. With the spiciness in food, you would not want higher alcohol wine because it increases the burning sensation in your mouth - whereas, lower alcohol level and sweetness in Riesling provides a cooling sensation to your palate.
Agree, however I like Gurwutt to pair with Thai food than Riesl
More burning in my tongue sounds better actually.
The capsaicin bonds with alcohol molecules, wich is why wine and beer are paired together with spicy meals.
Capsaicin is an oil so that is why water is the worst thing to drink, you just wash the capsaicin all over your mouth. Whole or 2% milk is also good because of the high fat content, again the capsaicin, being an oil, bonds with the lipid molecules in the milk.
I like a good lager or German witbeer. I'm Latino and a lot of us eat spicy food with Modelos, but I dont like Modelo that much so I would find a good German style beer. My Mexican chola homegirl eats spicy stuff daily and drinks Michelob Ultras she likes that its neutral
Now that is a western-eastern fusion taste combination I can get behind. German wine and Asian food. Sounds delicious.
Actually, spanking is the technique used a lot in bringing the oil out from spices for cocktail. But for cooking like this, it is kinda useless anyway. If you want to make authentic Thai green curry paste, you need lemongrass, red onion, garlic, galangal, kaffir lime skin, Thai pepper, shrimp paste, coriander seeds (grounded), cumin, about 10 green cayenne pepper, and about 10 bird's eye chili. And the reason why you need mortar is that when you pound the spice, the oil will come out, more fragrance and smell will come out. The paste is much smoother with mortar as well.
True, he puts it in the food processor so that spanking didn't change a thng. I feel he was too lazy to use a mortar because even homecooks know that all the nice fragance will be lost with the food processor in my eyes he is no chef but after so many years in food instry he just must know this.
This makes me want to make my own green curry tutorial where I add poptarts and spaghetti sauce and talk about it's deep south flavor. In my video I'm only adding half a chile and ten times the mushrooms. It's my lifelong goal to make sure Uncle Roger's leg never comes up again.
Calm the fuck down Satan omg😭
@@keona5560 And be forced to look at a mediocre knee? I think not. I'm going to use wild berry poptarts just because you said that.
@@keona5560 Also because you said that I'm going to replace that half a chile with a whole pine cone and call it a substitute.
Minecraft edit: lol
@@ilikevideogames6943 Gross... Context, I never touch the stuff.
Ginger and Galangal have different aroma. For thai green curry, we don't use lime, mushroom nor mangetout.
I agree. I used to use ginger in Thai curry until a Thai lady told me to use Galangal instead. There is a big difference in taste and I certainly prefer it to Ginger in Thai Curry. 👍
"Of course you can swap the chicken out for Tofu"
ARE YOU SERIOUS?!
Tofu green curry is actually very tasty. There is nothing wrong with it as long as you made the curry right and use the right kind of tofu.
Peach comes out with so many classic one liners "kayyyy", "Mr olive oil", "Mr chilli jam", "look at that fat mushroom", "what is going on olive oil", "tropical" 😂❤
Firstly ginger is not one of Thai green curry ingredients. Green color is from 2 types of green chilies. One is very hot another one is medium hot. For coriander we only use root part not whole bunch of it. For coconut milk we use coconut cream first and coconut milk later. Also instead of mushrooms we use green brinjal or round eggplant or zucchini but put it in curry after coconut milk. After all it’s 100% not taste like Thai green curry
Thank you for the Coriander root tip. When do you add it? Anytime during cooking or toward the end?
@@ricklee5431 your welcome
when you make paste 😉
@@pimnipatangsripong2713 That makes sense - thank you! 🙏
Hi. Im curios, what is the difference of coconut cream and coconut milk? I thought it is the same thing when extracting it from shredded coconut meat.
@@melancholic6619 Coconut Cream is thicker, contains less water but more sugar and carbohydrates.
You can use Coconut Cream instead of 'heavy cream' or 'thickened cream'.
こんにちは。👋😃
I'm Thai and want to explain how worst this OLIVE-R did with Thai food.
D I S A S T E R ! !
First of all this recipe is not gonna spicy than you think even you put many chili because of coconut MILK
Milk has a protein that can make your tongue eat spicy easily
And the second thing about main ingrediant of vegetable, you just put Eggplants. Believe me these are secret that could make a taste of Thai Green Curry to be the next level.
In Thai we call "แกง เขียว หวาน" 3 words
1 and 2 mean "Green Curry"
3 means "Sweet" or (甘い in jp) and with the right ingrediant it will have small sweet in green curry.
Good weejio of you. I have subscribed your channel and want to see the next soon.
頑張ってね。
Actually the 3rd word of green curry in Thai doesn’t mean “รสหวาน / sweet taste”,
it means “สีเขียวหวาน / beautiful green colour”.
The authentic green curry should taste only a little bit sweet from coconut milk sweetness and from palm sugar that you put in when you cook the curry paste to cut the bitterness. 😊
I can feel all the pain by only watching it. :/
อย่างที่คอมเม้นต์บนตอบคุณนะครับ แกงเขียวหวาน คำว่าหวานด้านหลังหมายถึง สีเขียวที่มันออกหวานครับ ประมาณเขียวพาสเทลไรงี้ ไม่ใช่รสชาติ อ้างอิงจากหม่อมที่เป็นกรรมการ Master Chef ครับ เค้าเคยทำแกงเกียวหวานอยู่แล้วเคยพูดอยู่ครับ ลองหาดูได้ครับ
Think like this, all juicy stuff is trapped in the plant cells, you need to SMASH it to smithereens to bring the most out of it. Food Processor is just cutting with sharp blade sure it works, some of oil/juicy stuff still come out but not much compared to pounding so the paste will be less flavor and fragrant. You can test it yourself by trying to make any curry paste with M&P vs food processor. The difference is completely noticeable.
It’s really important to use a mortar and pestle because food processors just cut the food into tiny bits. This is different than grinding the food because the cell walls of the plants stay intact, so a lot of flavor is not released. This is why people bruise basil or other ingredients. Ideally though, making any kind of spice paste or curry paste should use a mortar and pestle to release all the flavor
I’ve been watching this Uncle Roger video in so many forms recently, that I finally broke down and had Thai green curry today at a restaurant. Mangetout is from the French “eat all”, i.e. one of the species of peas where you can eat the pods as well as the round peas. Other species of peas, you can’t eat the pods.
Is that one of Jamie's 15 minute recipes? I agree with Uncle Roger that this doesn't come anywhere near to what it should be. Banging the sereh (lemongrass) is actually a good idea to release its flavors, shredding it in a food processor is about the worst because sereh doesn't really soften during cooking and in your mouth it will feel like the dish is filled with bone chips. Galangal is related to ginger, however it does not have the strong taste associated with ginger but comes with a distinct white/black pepper experience. Of course when you are going to cook it you do not use the leafs of the coriander (cilantro for Americans) but you use the stems instead and add the leafs in the end as garnish. Lastly you should never use a kitchen machine to chop up fresh herbs because when you cut it the blade will seal the cells it went through and close in the flavour, you should tear it or better still crush it (in a mortar).
Love your videos and your English pronunciation is really excellent.
Greetings from Thailand also I did the mayonaise fried rice and my mom quite like this recipe, Thank you
You two are hilarious, seeing you realize it was kinusaya was priceless 😂💀
Loving your reactions to Uncle Roger's videos. He is a fan of the Korean girl group Twice and picks many clips from their music videos to illustrate a word. The clip of "mojito" is from their song "Alcohol Free". He has also used Red Velvet's " Psycho" in one of his videos.
congrats on the 3K! plus. I wish you all the luck in the world. Thank you for the great reactions.
The thing Jamie does with the lemongrass and some people do with herbs as well like basil is bruising the fibers so it releases its oils more freely. What Roger pointed out is very true though, there's no way whatever he's bruising there wouldn't get bruised anyway when he throws it into a tub with like 1700 RPM spinning blades :') You bruise basil and lemongrass if you throw them into stews whole to pick them out later, not when you mangle them into a paste. He completely missed the point there but hey smashing shit is fun so can't blame him and it won't hurt the dish either :')
"I know how to make white wine, just pour it" LUL I approve.
Her reaction to the pounding joke is so cute.
The opposite of "imposter syndrome" is called "Dunning-Kreuger syndrome" - the unearned belief of one's own supremacy, despite negative ability
I made Thai green curry paste, I used 20-25 chili peppers, it wasn't very spicy When you mix it with coconut milk.
In Thailand, we don't put mushrooms in Thai green curry . I saw a video that Jamie made green curry. I'm immediately get stressed!. LOL
Uncle roger : who is that ?
Peach : Auntie helen ?
🤣🤣🤣🤣🤣🤣
You two are so funny and have good chemistry. I hadn't visited you since around 800 subscribers. Your work is paying, off at least a little ☺.
I’m Malaysian, my mum love Thai so much. And the mean time, Jamie Oliver supposed to make good Thai green chicken curry. I was completely understand rushing technic. Without shrimp paste no problem 😉 all you have to is follow the rules
Uncle Roger is only a Comedian, but what he said about cooking, it's true..Mr. Oliver Oil must learn step by step about asian culture 😁😁😁
Uncle Roger reviewed Mr. Chili Jam's butter chicken recently. I think both of your reactions would be wonderful. I always enjoy the two of you reacting to Uncle Roger. Tbh, this is the third time I've watched this video in as many days.
Dear lord don't remind me of that nightmare, I literally cried Jamie added the mango chutney to the butter chicken
I love that you do reactions in english and in japanese i'm from the netherlands and i am currently learning japanese and now i can enjoy both reactions love it and a subscriber here!
You guys are amazing and funny love you ❤
เราอยากดูคนที่ใส่เสื้อสีส้มรีวิวจัง แกตลกมาก เราดูไปแกขำแกไป ขำท่าทางแกอ่ะ น่ารักดี ดูมีความรู้ทางอาหารด้วย555
From 2700 to almost 27,000 in 2 years. Fuiyohhh!
Ok. Using the food processor can change the smell and taste of the food due to the heat during spinning of blaze. Pestle and mortar use to make the herbs bruise and bring the oil and fragrance of herbs out.
And normally we do not put coriander or any kind of vegetable in the paste. The green curry is green because of chilli. I suppose some restaurant (including Jamie, of course) use vegetable because they want green colour without spiciness.
Great channel, thank you.
The food smashing for herb release the oils from them becoming more fragant
you all should share some video on cooking Japanese classic dishes since your video is mostly about food :)
Ooh, you could also call him Mr. Chili Jam! Or Mr. White Chashu.
🤣
I think lassi would go well with thai green curry. It's used with spicy indian curries too, and helps in digestion, and satisfies as well. But lassi is not found outside India.
Peach may consider to explain some of the jokes to Steven in the video as I believe he’s not getting some of the jokes you got. And Peach is so beautiful.
When people smash herbs in their hands, it's like a poor man's mortar and pestle because the grinding helps bring out the flavor
Peach making sorry children jokes is just the best. Fuiyoh!
slapping herbs makes them release flavor, since the flavor is an automatic process to deter insects
I remember when Jamie Oliver cooked Paella and everyone in Spain screamed, because it was a disaster like this Green Thai Curry.
That yeah yeah is on point
the video at 19:59 is by a Korean girl pop group called Twice who are very popular on both Korea and Japan as three of the members are Japanese :)
You spank lemongrass or basil to bruise it so the oil comes out, but there is no point of Jamie doing that as he Will be slicing it in a million pieces anyway 😅
8:15 not just green chili as well as lemon grass give green color
Nice reaction, hahha I enjoy the reaction.
これからも頑張ってください。
Uncle Roger making Ramen tonight
Peach is an absolute treasure!
Idk if anyone had answered on it, but smashing the *dried* basil in your hand is essentially just pestle & mortar for a single (or very small quantity of) leaf.
Normally when you're cooking, the herbs/seasonings that can be loaded into your hand will fill the pan appropriately - uncle Roger lovingly calls this "using feeling."
You can find galangang in southeast asia country like malaysia,thailand or indonesian
I wanna said 400 years of Thai cooking history, All Thai Ancestors are now reincanation from the dead to war with Mr. Chilli jam!!!!!!
Nice another Jamie Olive Oil reaction
smashing basil and green onion is only if your going to cut it, it breaks the vessels releasing the fragrant juices of the plant. kind of like a bruise on your skin
food processor can make it easy but mortar & pestle can make more good taste & good aroma
And ginger & galangal so must different
we use galangal in curry paste because galangal boot up aroma but not more spicy taste
if use ginger you have more spicy taste but have no aroma
"Corse you can swap out the chicken for tofu"
Every single asian and viewer who respects food: no nO NO NO STOP IT
Smashing basil is for the fresh basil on top of a dish if not cut up. It releases oils
Even as an American, 1cup of rice is not enough for 4 people, that's ridiculous!lol
I love Peach. Shes like the japanese version of Pam from The Office.
Mr. Olive Oil also didn't even wash the rice ;(.
My perspective has changed a lot since I realized he makes this for his kids so it can’t have as much of a spice level, so please Jamie put that in in the future.
Judging by British "food" in general, even green bell pepper is too spicy for British people.
It's not just his kids, it seems most white people (atleast many brits apparently and from my own country) want their food bland and almost tasteless, I can't stand this crap Jamie makes, just ruining delicious dishes by doing everything wrong you can do wrong, what's the point of even trying to make curry if it must have zero spice, just stick to your bland western food, and if you want to make other food make it right.
The best wine for spicy foods is White Spanish Rioja.
You need to react to Uncle roger working.
10:19 metal spoon and non-stick pan 🥴
Singha is an amazing beer, one of my favourites, just incredible difficult to find sometimes in Europe.
I'm convinced Jamie Oliver considers a cup water over seasoned.
Love your videos!!! Both of you are so cute and congrats on 3k subscriber even tho I'm new here😆😆
Well you're both adorable. Her more than then the dad.
...but still. lol
16:55
Every Asian feels that disappointment.
AAAAAAAAdorbs... both of you.
Our local tai takeout used to make green curry, but they stoped making it :(
I immediately thought cold lager when question of pairing came up 🙂
I admit I’m kinda curious about how these recipes Jamie shows us really taste. I mean they aren’t what he says they are, but do they at least taste edible? I must find out. Maybe I’ll sacrifice myself and my tastebuds by making either this one or the fried rice one 🤔
It's likely edible because it's so mild, but don't expect something spectacular in flavor. It's basically the kind of leftover mix I would expect to eat if I'm in a hurry and just randomly throw whatever I can find in the fridge into the microwave and then combine it all together.
This one probably tastes like coconut milk and mushroom.
Maybe his thought of green curry means vegetable green that's why so much vegetables lol
Mangetout are peas in the pod.
It wasn't so much a curry as a pile of wet vegetables!
27K on the 16th and 38K on the 26th. Now that's growth.
Jamie's recipe is all wrong. Ginger's smell and galangal's smell are completely different. We hit lemongrass for it's aroma oil also we use mortar and pestle for ingredients' aroma oil. He miss almost important ingredient; shrimp paste, bergamot peel, coriander's root not leaf, turmeric, white pepper, coraninder seed, basil leaf not trunk, and all vegetables are wrong.
Smashing basil breaks up some fibers, releasing more aroma.
galangal = lengkuas
ginger = halia
turmeric = kunyit
just sharing thanks
Remember, he used Vegetarian Fish sauce....
Only half way through an he turns it into mushroom stir fry , FAILURE
Mr. Jamie Oliveoil.... someone should patent it and sell it
When you smash the basil, you are bruising it and when it bruises it releases some of the aromatic oils
Please watch his react to Mark Weins making Thai Green Curry
Chili seeds are NOT hot. They don't have any capsaicin, why would they be hot? The white areas inside the chili are the hot parts because those produce the capsaicin. Removing the seeds only makes your dish "prettier" but it's completely subjective. Test it yourself, use chilies but cut out the white parts inside with one batch, they are usually milder. Though just use a milder chili if you care that much.
I can see Uncle Roger is a KPOP Stan.. he puts a lot of clips of TWICE's Music videos in his edits..
I'm surprised you guys do not know much of Twice, they have three Japanese members in them
Green color is from long green chilies and holy basil in curry paste, not spicy.
you can smash the lemongrass to break it up in the front. But you do it if u put it in the Wok as a whole to get the flavour out.
I think we can all agree including uncle Roger that it doesn’t even look like curry
👍
Wait! What??? Ginger for galanggal?? If you cannot find in a market then buy a pre pack green curry paste. Its a green curry crime,jamie oliver make our asian ancestor crying.
uncle roger is actually nigel mg.
Galanghal is type of rhizome herbs just like a nephew to ginger. It had more mellowed flavor than stinging flavor of ginger. How to describe it, just like you take lemongrass and lemon leaves yes looks lemon from the word but different. There many type of rhizomes herb like cumin, curcuma and red ginger (the one that used as palate cleanser for Japanese) you can't say oh cumin is like red ginger taste different and the effects also different. And I bet you will going to angry if I serve curcuma and said to you oh it's red ginger same thing. Galanghal is same case here with ginger. Although they both came from same rhizomes species just like cumin, curcuma, ginseng, galanghal and ginger. They all different in use and effects.
Ginger boost your immune system and increase your metabolism.
Cumin is antibiotics and antiinflammatories it used as natural coloring yellow for curry.
Curcuma is antiinflammatories and appetite restoration medicine.
Ginseng is stamina restoration medicine and metabolism restoration medicine.
Galanghal is cooking herb also with medicinal properties like anti inflammation and can be used to reduce pain from toothaches and gum inflammation and for reducing gastric acid reflux.
All of them taste different and used for different purpose.
Love your videos. Please react to Uncle Roger making carbonara and... Can you make a video following his recipe?
So Uncle Roger a ONCE(Twice fan)
Hi, just watched this video...
Just wanna say, Olive Oil is Popeye's wife