You know that in Indonesia, butter (well we use margarine because it's cheaper) and Kecap Manis is the most basic ingredient for Satay. No wonder y'all love them when it mixed with butter, that is literally the best way to use them for grilled dish.
@@arrowghost At some point he might have tried satay, but for westerners the satay they know are the ones with peanut sauce. There's a lot of satay flavor or sauce in Indonesia alone. The basic satay is what Guga just did. Cut the meat in pieces, put it on skewers and put on the grill. Almost all satay merchant in Indonesia or Malaysia use this base sauce for the meat glaze.
Guga, the way you're currently doing the steaks, where they're completely covered in the sauce, it's stripping your seasoning off of your steaks. Multiple videos lately have demonstrated that the steak that gets soaked in the sauce ends up under seasoned. This is most likely because the sauce is soaking up the seasoning instead of the steak. If you end up having to scrape something off of the steak, the same thing ends up happening, you end up scraping the seasoning off and the steak ends up under seasoned. You may want to consider correcting for this in the future. Maybe you could try letting the seasoning set into the steak a bit first before adding the extra ingredient? Or maybe you could give them a little touch up of seasoning after you pat/scrape everything off? Just a thought, love the show!
He actually came to that exact conclusion in a video dedicated to cooking a steak sous vide in liquid years ago, and it's like he's forgotten since. It's fascinating, it's like a real life plothole in a tv show.
Guga. I've watched your videos for years. I finally got a dirt cheap sous vide kit. It just works. I was afraid to try it, but once I did I'm going to go on many many vacuum sealed adventures! Thanks for the inspiration over the years! You rock dude!
I actually did an actual research on this, if anyone's interested the word actually originally derived from a fish sauce first found in 齊民要術 (553 CE) and the origin can be traced mostly from 茄汁 to Vietnamese Nước Chấm to Thai Nam Pla before becoming Indonesian and Malaysian kecap. During mercantile age kecap made its way back to western civilization through trades from east indies and going as far as into British under the name of "High East Indian Sauce" and because the idea of fish sauce was never mentioned as it made its way to western civilization and potentially influenced by Malaysian-Indonesian people using soy instead of fermenting fish there were plethora of different kecap from white mushroom, red beans, walnuts and fish - however this actually gave birth to the American ketchup (yes, it is American) in mid 19th century using tomatoes. So basically it originates as a fish sauce from China and as it travels south it changes by usually additions of nuts and Indonesian-Malaysian used soy then thru trades to western cultures where they experimented trying to replicate fish sauce and now we have fish sauce, ketchup, and kecap. The more you know....
Actually in 18th and 19th century Europe was importing Ketjap from South East Asia and it was fish sauce that is similar to soy sauce but more like Worcestershire. Then Europe started producing it and calling it Kecap or Ketchup. Brothers Heinz in the end of the 19th century decided to make Tomato Ketchup, but didnt use soy sauce or fish sauce and made it straight of tomatoes. Since then the tomato sauce known as Ketchup got popularize as we know it of today.
Guga, so you’re essentially making a western steak version of Indonesian sate! Your side dish should have been a “lontong”-based. Ketjap or kecap is pronounced as Ketchup and Manis as Maa-nees btw. Menace is a bit over the top 😆 I am an Indonesian.
For a burger video idea how about a burger "bun" experiment? Brioche bun (control) vs Empanada (old experiment) vs Pita pocket vs Lettuce wrap vs Large Bao Bun vs etc?
Guga!! You've not seen my previous messages?! Ketjap manis on the steak. The regular ketchup on it. Fully covered with both sauces in a large ziplock. Marinade overnight. Then put on a charcoal grill. It works extremely well. Works best on a flank steak or skirt. But had good results on a strip as well.
Really need some kind of roundup of the best experiments over the years! I have watched them all but I’m never going to remember which were the best. Maybe a list just roughly ranking the videos.
Where I'm from, we use this a lot. Most often we marinate our meat (it's the best for chicken) with ketjap and either freshly minced garlic or garlic power for a few hours, but preferable a whole day before cooking.
guga, kecap manis is a sauce that work well when you grill it, infusing the kecap manis with smoke and fire from your charcoal by glazing kecap manis when you grill the meat. if you have tasted sate ayam (chicken satay), that's how they make it
Ketjap Manis is my Desert Island Condiment. 😻 It's also awesome if I want a quick cheats chicken banh mi at home with chicken that tastes like it's been poached in a pho bo broth (the spices 😻😻😻). Also: it's so cool that you're using my favourite brand!
I was introduced to ketjab manis in '81 by my 1st gf. And we are germans. But even today, not many are aware of it. A simple dipping sauce I just used was a mix of hot mustard (Löwensenf), a bit of soy sauce and ketchup (pls adjust 2 your taste!). No cooking @ all. And it can go well with heaps of things.
My family and i learned the existence of ketjap manis many years ago when we visited Aruba, at Charlie's Bar. There we tried it as a stir-fry like beef dish with potatoes. It was amazing and we asked how its made, we understood ketchup mayonnaise, but we later learned its real name. We bought many bottles of the stuff before leaving Aruba and we have kept making the dish.
Ketjap Manis is a staple in our household, along with Sambal Manis. Try this with any Asian dish, but specifically spring rolls or any Asian appetizers... 😋😋😋😋😋
after years of watching I finally have a recommendation for you!! You need to try Donair Sauce. It is pretty popular and Halifax Nova Scotia is the Donair Capital of Canada. (I'm not from there, but it's true) lol. Try and get your hands on some from Canada if you can. I think the results will be well worth it!
Few Fun Facts : 1. Ketjap Manis (yes, same pronounciation as ketchup) use "tj" instead of "c" because it was an old spelling. now it's probably because of branding 2. For home cook, Bango and ABC are the most dominant Sweet soy sauce in indonesia. followed by Indofood in the third place 3. Some street food vendors use local made Sweet soy sauce because they are cheaper and less sweet which gives the cook more control of the taste and color over the food 4. if you add 2 tbs of sweet soy sauce, 1 spoon of water (to make it more liquid), and chopped chillies. you'll get what we call sambal kecap. you can add a bit lime juice to make it more refreshing. usually we make one if we fry tofu or fish
As Indonesians, this is what we usually do (at least once a year to celebrate a festive holiday): 1*. Cook the steak using sous vide as you usually do. 2. Melt the salted butter and mix it with Kecap Manis to make sauce. 3. Once the steak is cooked sous vide, pat it dry, then brush (or marinate) the steak with mixture of butter and Kecap Manis sauce. 4. Grill the steak after coated with the sauce. Kecap Manis as a Dipping Sauce for Steak, Grilled Meat, Chicken, or Seafood: 1. Slice garlic, shallots, and bird’s eye chilies. 2. Dice the tomatoes. 3. Mix everything together in a bowl with Kecap Manis. 4. Don’t forget to add salt and MSG to taste. Note: * You can do this without sous vide (skip number 1) by brushing the raw meat with a mixture of Kecap Manis and salted butter, then grilling it. - If you cut the meat into cubes, coat them with the sauce, then grill them on skewers-congratulations, you've just made Sate!
Guga - I have been using this "magic" ingredient for years (thanks to Pit Master X) and LOVE it in so many ways - I can literally just drink it right out of the bottle! PM X Calls it "Kee-Cap Manis" - Not sure what is correct, but regardless, it is delicious! - Cheers!
Hi guga im from indonesia, where KECAP MANIS is use for condiment in almost every food mostly on grilled everything and its amazing... Thankyou so much guga
7:50 - I dunno if it's already done, but if you add more sauce in the sous-vide bag, will it be better? I can't stop realising how much sauce or marinade is left with the steak once sealed, so I am wondering if in that case : "the more the better" ???
Kecap Manis is from Indonesia. Kecap mean soy, manis mean sweet. There's several brand of kecap manis, but try Kecap Manis "ABC" Guga.. Most of indonesian use it 👍 love your video 👊😎
i would love to see when you do these cooked in or made into compound butter.. maybe also do a freeze dried version of the "ketjap manis or what every you are adding to see how it taste" to sprinkle as a spice.. unless it is already a spice.. then just use the spice as it is
Ketchup came from Asian sauces. It goes Asian fish and soy sauces called Kecap > English Woster style sauces > then tomato style style sauces > US style tomato ketchup
Guga, i'm curious You've done so many stakes in so many different ways, but do you repeat any of them in your day to day, or with the fam? like not for a video, or do you stick with the classics? Much love friend!
Guga we (i) need you to start a beef jerky series haha. i just got a huge dehydrator and i have 9 pounds of beef marinating now in 8 different marinades but i'm doubtfull if it's all great.
This reminds me - There's an old-timey (like 1700-1800s) sauce known as "mushroom ketchup" that's pretty good. You can buy it commercially, or you can visit Townsends and get the recipe to make it for yourself pretty easily for the authentic experience. Anyway, it's pretty good stuff, gives some good flavor.
Hey Guga. I’ve been following you for years, since you were pretty new. Love everything you have taught me. I have a request. I’m trying a carnivore diet and I was hoping you could come up with carnivore friendly sauces, noodles, pizza crusts etc. I’ve been using the juices from the bag as a dipping sauce when I sous vide. Carnivore ingredients include meat, eggs, cheese, butter, salt. Minor additions accepted. I hope you can help.
After drying off the experiment steaks you should reapply salt and pepper before searing to get a more legit comparison since the experiment and meat juices usually dilute the basic seasoning while cooking
Guga you should try a lesser known cut called Charcoal Steaks. They’re great imo. I’ve grilled them and they’re very tender to be select grade but I’m sure you could find better grade charcoal steaks from your dealer
So guga you work with alot of equipment. What is your feelings about that hexclad pan. I bought 4 versions and I'm curious how you feel about them. I have not put mine to the full test yet. But ok so far. Don't seem to build as much fonde as I'm used to with stainless.
Fun fact, we call the ketchup as saos (from the word sauce). Example tomatoes ketchup as saos tomat (tomatoes) But we call sauce as kecap (from the word ketchup). Example sweet soy sauce as kecap manis (sweet).
When meat (fish/pork/lamb/beef/chicken) combined with butter and sweet soy sauce and grilled on charcoal, you will get beautiful caramelization and fantastic kiss of the dragon. Add chilli and lime for kick and freshness.
Hey guga could you please one day do a video of how to set up a sous vide machine and talk us through how it works I think it would be very interesting
Tudo bem, Guga? Uhm could the next video be.. "Is liquid butter better?" Liquid butter is something that I use very often. I don't think that it can replace basting with buttersticks. But can you please test it? And also with sous vide? Grtz: Avelino Ps: Can you also do a refresh vid about what you foundout about sous vide over the years?
Sorry Guga (love your channels!!) but the best sauce is roasted sesame oil + salt. that's it. dip medium-rare steak into this sauce and it's sooo good.
Ketjap Manis is usually used with other ingredients in a sauce/marinade. It is never solely used to marinate something. Kinda weird to see meat being marinated in only Ketjap.
Guga, did you know that consumption of Beef is considered as taboo in most parts of India , except in the state of Kerala . Try preparing Kerala style Beef roast and try it with Banana fritters or Kerala porotta
i am indonesian, i gotta tell you the kecap manis you used looks less thicker than we use in indonesia, i am afraid the taste will be different but i think it's fine because i think it's harder to find in wherever you are located.
What was the point in putting the design in the dough if you put the design on the inside? Also why use double the dough and make one? Why not use one or use pre-made dough for both layers?
OVER SEASONING A LITTLE bit is better if you are gonna put the steak into a liquid. The problem with the last steak is that, Guga used same amount of seasoning and the suase washed away most of the salt and pepper since its a liquid. I see this same trend, and in the end they complain about the it being less salty and less flavourful.
Love guga, I keep hearing ketchup mayonnaise
Ikr
Same
Same
Ketchup Menace
You and me both 😂🤣
Ketchup Menace, the new supervillain. :D
She is the sidekick of the Condiment King.
@@Gremalkin1979 When Guga first said it's name, I understood it as "ketchup mayonaise". Yup, ketchup mayo.
Kikkomaaaaan superman's brother
Thats what the subtitles were saying 😂
ANOTHER 1 that needs an ear clean!
You know that in Indonesia, butter (well we use margarine because it's cheaper) and Kecap Manis is the most basic ingredient for Satay. No wonder y'all love them when it mixed with butter, that is literally the best way to use them for grilled dish.
Your'e Kecap Manis (we call it Ketjap Manis) is much better then the brand he used.
Can you get a whole milk for cheap and just make your own butter all you need it a glass jar
He was in Malaysia once to try out Uncle Roger's restaurant & Chef Wan's, but I'm curious if Guga tried Satay
@@okiedouk Margarine still cheaper in Indonesia because the palm oil price is relatively low.
@@arrowghost At some point he might have tried satay, but for westerners the satay they know are the ones with peanut sauce. There's a lot of satay flavor or sauce in Indonesia alone. The basic satay is what Guga just did. Cut the meat in pieces, put it on skewers and put on the grill. Almost all satay merchant in Indonesia or Malaysia use this base sauce for the meat glaze.
Day 46 of asking guga to dry age steaks in rendang paste
Dry age in durian or more extreme tempoyak 😂😂😂
Good luck
Need to be the first to comment and say it CAPS
that will be steak rendang khas Guga
rendang paste with a ton of ravit added :D
Guga, the way you're currently doing the steaks, where they're completely covered in the sauce, it's stripping your seasoning off of your steaks. Multiple videos lately have demonstrated that the steak that gets soaked in the sauce ends up under seasoned. This is most likely because the sauce is soaking up the seasoning instead of the steak. If you end up having to scrape something off of the steak, the same thing ends up happening, you end up scraping the seasoning off and the steak ends up under seasoned.
You may want to consider correcting for this in the future. Maybe you could try letting the seasoning set into the steak a bit first before adding the extra ingredient? Or maybe you could give them a little touch up of seasoning after you pat/scrape everything off? Just a thought, love the show!
He actually came to that exact conclusion in a video dedicated to cooking a steak sous vide in liquid years ago, and it's like he's forgotten since. It's fascinating, it's like a real life plothole in a tv show.
Just put more sauce😉
MY thoughts exactly! Powdered seasonings will NOT last long with liquid 1s!
@@DMSProduktions My soups always turn out seasoned beautifully.
@@kmoecub Nice!
Guga. I've watched your videos for years. I finally got a dirt cheap sous vide kit. It just works. I was afraid to try it, but once I did I'm going to go on many many vacuum sealed adventures! Thanks for the inspiration over the years! You rock dude!
Kecap manis is Indonesia's goto sauce. They use it daily on just about everything.
If you find ABC or Bango on the asian groceries, choose them. Indonesians prefer those kecap manis brands because taste better than the brand you used
ABC enak!
Agree. Conimex is the Heineken of Ketjap. Famous but garbage.
I'm in Canada and discovered ABC brand years and years ago, have always bought theirs since.
I have ABC sauce by me, it’s good!
ABC all the way
The history behind ketchup is super interesting. Tasting history made a fun video about it.
One of my favorite channels.
I actually did an actual research on this, if anyone's interested the word actually originally derived from a fish sauce first found in 齊民要術 (553 CE) and the origin can be traced mostly from 茄汁 to Vietnamese Nước Chấm to Thai Nam Pla before becoming Indonesian and Malaysian kecap. During mercantile age kecap made its way back to western civilization through trades from east indies and going as far as into British under the name of "High East Indian Sauce" and because the idea of fish sauce was never mentioned as it made its way to western civilization and potentially influenced by Malaysian-Indonesian people using soy instead of fermenting fish there were plethora of different kecap from white mushroom, red beans, walnuts and fish - however this actually gave birth to the American ketchup (yes, it is American) in mid 19th century using tomatoes. So basically it originates as a fish sauce from China and as it travels south it changes by usually additions of nuts and Indonesian-Malaysian used soy then thru trades to western cultures where they experimented trying to replicate fish sauce and now we have fish sauce, ketchup, and kecap. The more you know....
Steak Kecap Manis , guga you should come to indonesia so much feast with kecap manis in here
How did you put those stickers?
Actually in 18th and 19th century Europe was importing Ketjap from South East Asia and it was fish sauce that is similar to soy sauce but more like Worcestershire. Then Europe started producing it and calling it Kecap or Ketchup. Brothers Heinz in the end of the 19th century decided to make Tomato Ketchup, but didnt use soy sauce or fish sauce and made it straight of tomatoes. Since then the tomato sauce known as Ketchup got popularize as we know it of today.
You totally forgot about catsup.
that's interesting but do you have source?
@@zoulzopanHe has a sauce
Guga, so you’re essentially making a western steak version of Indonesian sate! Your side dish should have been a “lontong”-based. Ketjap or kecap is pronounced as Ketchup and Manis as Maa-nees btw. Menace is a bit over the top 😆
I am an Indonesian.
For a burger video idea how about a burger "bun" experiment?
Brioche bun (control) vs Empanada (old experiment) vs Pita pocket vs Lettuce wrap vs Large Bao Bun vs etc?
Mix kecap manis with peanut sauce, a match made in heaven 😂
Hold on, you sure? Never thought of it, but seeing your words on it, I'm stunned of the idea
@@Penguinyuv dude, we do that all the time in gado-gado.
try it, but use real peanut sauce, not peanut butter
Guga!! You've not seen my previous messages?! Ketjap manis on the steak. The regular ketchup on it. Fully covered with both sauces in a large ziplock. Marinade overnight. Then put on a charcoal grill. It works extremely well. Works best on a flank steak or skirt. But had good results on a strip as well.
Really need some kind of roundup of the best experiments over the years! I have watched them all but I’m never going to remember which were the best. Maybe a list just roughly ranking the videos.
Where I'm from, we use this a lot. Most often we marinate our meat (it's the best for chicken) with ketjap and either freshly minced garlic or garlic power for a few hours, but preferable a whole day before cooking.
guga, kecap manis is a sauce that work well when you grill it, infusing the kecap manis with smoke and fire from your charcoal by glazing kecap manis when you grill the meat.
if you have tasted sate ayam (chicken satay), that's how they make it
Ketjap Manis is my Desert Island Condiment. 😻
It's also awesome if I want a quick cheats chicken banh mi at home with chicken that tastes like it's been poached in a pho bo broth (the spices 😻😻😻).
Also: it's so cool that you're using my favourite brand!
The _moment_ you added a little hoisin to that dipping sauce, I knew it was gonna be _supreme!_ 🤤🥰❤️
Ketjap manis is usually eaten with chicken and pork. Highly recommended Babi ketjap. Or as a marinade for the chicken Satay with peanut sauce.
Lemme guess you're from Bali?
@@mayuravirus6134 I eat it in the UK
@@mayuravirus6134 yang haram2 justru enak2 😅
Guga, try sous-vide with bay leaves... it's GREAT
Interesting. I'm gonna have to try this.
I was introduced to ketjab manis in '81 by my 1st gf. And we are germans. But even today, not many are aware of it.
A simple dipping sauce I just used was a mix of hot mustard (Löwensenf), a bit of soy sauce and ketchup (pls adjust 2 your taste!). No cooking @ all. And it can go well with heaps of things.
My family and i learned the existence of ketjap manis many years ago when we visited Aruba, at Charlie's Bar. There we tried it as a stir-fry like beef dish with potatoes. It was amazing and we asked how its made, we understood ketchup mayonnaise, but we later learned its real name. We bought many bottles of the stuff before leaving Aruba and we have kept making the dish.
Ketjap Manis is a staple in our household, along with Sambal Manis. Try this with any Asian dish, but specifically spring rolls or any Asian appetizers... 😋😋😋😋😋
after years of watching I finally have a recommendation for you!! You need to try Donair Sauce. It is pretty popular and Halifax Nova Scotia is the Donair Capital of Canada. (I'm not from there, but it's true) lol. Try and get your hands on some from Canada if you can. I think the results will be well worth it!
It's Kecap Manis or sweet soy sauce usually from Southern East Asia around Indonesia and Malaysia...
Few Fun Facts :
1. Ketjap Manis (yes, same pronounciation as ketchup) use "tj" instead of "c" because it was an old spelling. now it's probably because of branding
2. For home cook, Bango and ABC are the most dominant Sweet soy sauce in indonesia. followed by Indofood in the third place
3. Some street food vendors use local made Sweet soy sauce because they are cheaper and less sweet which gives the cook more control of the taste and color over the food
4. if you add 2 tbs of sweet soy sauce, 1 spoon of water (to make it more liquid), and chopped chillies. you'll get what we call sambal kecap. you can add a bit lime juice to make it more refreshing. usually we make one if we fry tofu or fish
I hope you try "Tomyam" paste (authentic Thai dish),the flavor is quite strong, so I recommend using it on a small amount
As Indonesians, this is what we usually do (at least once a year to celebrate a festive holiday):
1*. Cook the steak using sous vide as you usually do.
2. Melt the salted butter and mix it with Kecap Manis to make sauce.
3. Once the steak is cooked sous vide, pat it dry, then brush (or marinate) the steak with mixture of butter and Kecap Manis sauce.
4. Grill the steak after coated with the sauce.
Kecap Manis as a Dipping Sauce for Steak, Grilled Meat, Chicken, or Seafood:
1. Slice garlic, shallots, and bird’s eye chilies.
2. Dice the tomatoes.
3. Mix everything together in a bowl with Kecap Manis.
4. Don’t forget to add salt and MSG to taste.
Note:
* You can do this without sous vide (skip number 1) by brushing the raw meat with a mixture of Kecap Manis and salted butter, then grilling it.
- If you cut the meat into cubes, coat them with the sauce, then grill them on skewers-congratulations, you've just made Sate!
Guga - I have been using this "magic" ingredient for years (thanks to Pit Master X) and LOVE it in so many ways - I can literally just drink it right out of the bottle!
PM X Calls it "Kee-Cap Manis" - Not sure what is correct, but regardless, it is delicious! - Cheers!
What is the traditional name for the side dish? It looks delicious!
Hi guga im from indonesia, where KECAP MANIS is use for condiment in almost every food mostly on grilled everything and its amazing... Thankyou so much guga
we usually mix kicap manis with calamansi juice and some bird eye chili as a dipping sauce for chicken and steak
Roel over at Pitmaster X loves his Ketjap Manis. It's a great base for a glaze or marinade without too much messing around.
Although I love Indonesian sweet soya sauce, I never thought of using it on steaks. You have opened my mind.
7:50 - I dunno if it's already done, but if you add more sauce in the sous-vide bag, will it be better?
I can't stop realising how much sauce or marinade is left with the steak once sealed, so I am wondering if in that case : "the more the better" ???
Kecap Manis is from Indonesia. Kecap mean soy, manis mean sweet. There's several brand of kecap manis, but try Kecap Manis "ABC" Guga.. Most of indonesian use it 👍 love your video 👊😎
Amazing video. Perfect timing for me as I just bought some kecap manis.
i would love to see when you do these cooked in or made into compound butter.. maybe also do a freeze dried version of the "ketjap manis or what every you are adding to see how it taste" to sprinkle as a spice.. unless it is already a spice.. then just use the spice as it is
Ketchup came from Asian sauces. It goes Asian fish and soy sauces called Kecap > English Woster style sauces > then tomato style style sauces > US style tomato ketchup
Pitmaster X uses that a lot in his recipes.
Was going to mention that he seems to like it with almost anything.
Guga, i'm curious
You've done so many stakes in so many different ways, but do you repeat any of them in your day to day, or with the fam? like not for a video, or do you stick with the classics?
Much love friend!
Guga we (i) need you to start a beef jerky series haha. i just got a huge dehydrator and i have 9 pounds of beef marinating now in 8 different marinades but i'm doubtfull if it's all great.
Hey Guga could you try making some Ramen with deepfried noodles? Also happy new year! 🥳🥳🥳
This reminds me - There's an old-timey (like 1700-1800s) sauce known as "mushroom ketchup" that's pretty good. You can buy it commercially, or you can visit Townsends and get the recipe to make it for yourself pretty easily for the authentic experience. Anyway, it's pretty good stuff, gives some good flavor.
Ketjap is a very common sauce here in The Netherlands, mostly used with noodles (Bami).
Hey Guga. I’ve been following you for years, since you were pretty new. Love everything you have taught me.
I have a request.
I’m trying a carnivore diet and I was hoping you could come up with carnivore friendly sauces, noodles, pizza crusts etc.
I’ve been using the juices from the bag as a dipping sauce when I sous vide.
Carnivore ingredients include meat, eggs, cheese, butter, salt. Minor additions accepted. I hope you can help.
Nicely done, Guga! Great video.
Guga, you need to write a cookbook for all your side dishes!😊
that stuff is sooooo good in EVERYTHING...maybe not a peanut butter and jam sandwich...but i could be wrong!!
After drying off the experiment steaks you should reapply salt and pepper before searing to get a more legit comparison since the experiment and meat juices usually dilute the basic seasoning while cooking
I learned about this with Indomie. The soy sauce ones were amazing! And indeed, this is delicious!
TRY STEAK WITH 'BELACAN'
ABC brand is my favorite. I don't use it on beef, to sweet, but on pork, or fish, or in fried rice or noodles, it's amazing.
Guga you should try a lesser known cut called Charcoal Steaks. They’re great imo. I’ve grilled them and they’re very tender to be select grade but I’m sure you could find better grade charcoal steaks from your dealer
Hey Guga, as an Indonesian living in the Netherlands, hear me out. You should try Bango brand, its flavor is more intense and thick than Conimex.
I'm going to try putting this sauce on your videos and see if it works!
I love how Guga got Kejap Manis from Conimex, a Dutch brand that I use almost daily!
So guga you work with alot of equipment. What is your feelings about that hexclad pan. I bought 4 versions and I'm curious how you feel about them. I have not put mine to the full test yet. But ok so far. Don't seem to build as much fonde as I'm used to with stainless.
Control
ingredient in the bag
compound butter.
i love these videos but i would also like maybe a surpise approach every now and again.
Awesome ideas, thanks Guga!
What torch do you use for searing the streaks? Mark
Fun fact, we call the ketchup as saos (from the word sauce).
Example tomatoes ketchup as saos tomat (tomatoes)
But we call sauce as kecap (from the word ketchup).
Example sweet soy sauce as kecap manis (sweet).
Love from Australia 🇦🇺 Guga! This looks amaaaazing!
GUGA!!! you should do a tournament bracket style with all of your winning experimental steaks.
When meat (fish/pork/lamb/beef/chicken) combined with butter and sweet soy sauce and grilled on charcoal, you will get beautiful caramelization and fantastic kiss of the dragon.
Add chilli and lime for kick and freshness.
Well you got me wanting to try that sauce! Mission accomplished Guga.
Hey guga could you please one day do a video of how to set up a sous vide machine and talk us through how it works I think it would be very interesting
Tudo bem, Guga?
Uhm could the next video be.. "Is liquid butter better?"
Liquid butter is something that I use very often.
I don't think that it can replace basting with buttersticks.
But can you please test it? And also with sous vide?
Grtz: Avelino
Ps: Can you also do a refresh vid about what you foundout about sous vide over the years?
Use FLAVACOL seasoning salt Guga
A classic Guga experiment. Very nice.
You picked a very good brand. Conimex works with so many dishes.
Sorry Guga (love your channels!!) but the best sauce is roasted sesame oil + salt. that's it. dip medium-rare steak into this sauce and it's sooo good.
Ketjap Manis is usually used with other ingredients in a sauce/marinade. It is never solely used to marinate something. Kinda weird to see meat being marinated in only Ketjap.
I don't see that ketchup mayonaise in Kroger but that pork wellington looked good 😂
we use that stuff so much in our kitchen here in the netherlands.
Ketjap Manis, found in every cupboard in the Netherlands. Amazing sauce.
Edit: Add some salt, honey and sesameseed. Amazing.
Dry age with Hendersons Relish. Its basically vegan Worcestershire Sauce
Love that Guga made a 叉燒菠蘿包😋
must have item for traveling out SEA for me, as an indonesia is kecap manis, sambal or boncabe and indomie goreng original 😅
The kecap manis should have been used as a dipping sauce.. Place shallots, diced tomatos and chopped chilli..
Should try sate.. 😅
Guga, did you know that consumption of Beef is considered as taboo in most parts of India , except in the state of Kerala . Try preparing Kerala style Beef roast and try it with Banana fritters or Kerala porotta
what if you freeze dried garlic cloves and fresh ground them? would it be better then garlic powder?
You should have marinated that pork shoulder with the Ketjap Manis. Pork is where it shines.
i am indonesian, i gotta tell you the kecap manis you used looks less thicker than we use in indonesia, i am afraid the taste will be different but i think it's fine because i think it's harder to find in wherever you are located.
Damn you guys make my mouth water those steaks look so delicious 😋
What was the point in putting the design in the dough if you put the design on the inside? Also why use double the dough and make one? Why not use one or use pre-made dough for both layers?
I don't remember any episodes where liquid added to the bag did not wash out the flavor, regardless of what it was.
It is worth sharing that the closed captioning on this video repeatedly says the secret ingredient is "Ketchup Menace"
So like many other experiments, placing the enhancer in the same sou vide bag dilutes the beef flavor.
now im curious, how does it taste when you put maggi tomato sauce or maggi chili sauce or instant maggi noodle powder just rub all over the meat
Guga I challenge you make lemang!
What are you using to torch the steaks???
Dry age with cocoa powder, please! And butterfly pea powder!
I feel like the real winner here is butter, just add butter to make everything better 😂😂
I now suddenly want to see Guga cook steaks with Ketchup & Mayonnaise.
Try the ketjap manis with chicken also makes the chicken taste better
OVER SEASONING A LITTLE bit is better if you are gonna put the steak into a liquid. The problem with the last steak is that, Guga used same amount of seasoning and the suase washed away most of the salt and pepper since its a liquid. I see this same trend, and in the end they complain about the it being less salty and less flavourful.
Is there a particular cut of steak you recommend that on?