He made SPAM silog. Its actually a breakfast dish. Silog is a combination of garlic fried rice with egg and another left over protein available. So its accurate filipino Breakfast
Uncle Andy, as an indonesian, your videos helped me a lot in my cooking. I'm currently living and studying in Turkey, a country with a small access of SEA spices. Watching your western recipes helped me make delicious food with the ingredients that I have now. Thank you for making nasi goreng!
@@marroosh I don't think a uni student budget covers ordering foreign food items across border 😅😅. As for, @maulaahmad2542, goodluck with the studies, semoga cepet kelar & bisa ketemu lagi sama makanan Indonesia wkwkwk. Mungkin bisa dicoba ke asian store, biasanya suka ada beberapa barang dari Indo (tapi hampir pasti lebih mahal 🙃). Last option di e-commerce (amazon/tokped equivalent disana ?) udah lumayan sering ada seller makanan dari Indonesia sekarang
Hey man, I’m a Turkish guy from Izmir. I love SEA cooking so I’ve spent years trying to source ingredients I need locally. Tell me what you need and I might be able to direct you towards the right place.
Indonesian here, judging from the process and the ingredients, it looks like Thai deserves to win. Nasi goreng is a nice meal, however it is quite 'heavy', thanks to the sweet soy sauce. Thai fried rice seems to have richer yet more refreshing, lighter flavour. I would like one, too. Good job and fair play, Uncle Andy!
As a Thai native, I'm so surprised you can replicate the procedure that Thai street food shops did almost 100% correctly (except shallot). But the best thing in your Thai-style Shrimp fried rice is the dipping sauce made from chili, fish sauce and lime juice (we called it 'prig-nam-phla'). Most of the foreigners didn't get this one but you did it man. Good to see you enjoy the dish. Hats off Andy. Hope you come to Thailand and enjoy our street foods.
@@Craftentrepreneurialexpert I mean, it depends on each shop. But it's still authentic and can be found as easily as the "normal" one. And I live in the center of Bangkok.
@@Craftentrepreneurialexpert Fried rice in Thai home cooking usually use anything leftovers, goes with any veggie of your choice, even already cooked one, there is no right or wrong here. Leftover rice, meat, or even excess cabbage from yesterday will do, as long as it dry.
Here's how I would rank them: Filipino fried rice for breakfast (filling but light in seasoning, perfect for the morning stomach) Thai fried rice for lunch (bright flavor, nice to pair with ice tea) Nasi goreng for dinner (savory, hearthy. Perfect before heading out for a drink or right after drinking 😂) Love the recipes, Uncle Andy! ❤
Years ago, I asked a Filipino lady how many recipes are there for fried rice . She answered " How many islands in the Philippines ,Indonesia, and provinces in China and what have you got in your fridge? . I looked at her and said " righto, I get the idea" 😊👍
that looks delicious. as indonesian, i would say thai fried rice looks great and delicious. but all those three have their specialty taste. i would go for Philippines Sinangag for breakfast, Thailand Khao Pad Goong for lunch, and Indonesian Nasi Goreng for dinner. Sinangag is simple which will be great for breakfast, Khao Pad Goong refreshing taste for a hot day will increase your mood, and Nasi Goreng thick sweet umami taste will be great to fill your stomach before you sleep.
Jujur sebagai orang indo,jika harus memilih aku akan memilih yang punya nya thailand.Kalau nasi goreng punya dia terlihat kebanyakan kecap menurutku,lalu dia taro nya terlalu akhir dan menggorengnya terlalu sebentar,jadi akan manis pastinya.Punya abang abang langganan gw masih lebih enak.
@@herurochadi494 Iya,menurut ku itu bukan nasi goreng yang biasa kumakan atau kubikin sendiri.Memang benar aku pernah bikin nasi goreng yang base bumbunya pake sambel tapi itu jarang banget,kek last option aja.Lebih sering bikin bumbu sendiri dan menurutku lebih enak dan lebih bisa makan banyak
Sinangag is not a complete dish like the other two, but it's more diverse because it's not complete that you can add what you think would make it pop out more. Basically you can transform it into any fried rice dish.
The other two are also more diverse, that's the reason why they call it "Fried Rice" because they can can add up anything as long as they get the rice fried.. gosh
I mean I don't blame you on how simple the sinangag is, it's just a simple series of choices that go Garlic? Yes. How much garlic? Yes. And that's why I love it so much.
@@ironboy3245 At it's core it's just a replacement for fresh white rice unlike the other two that are fully fledged dishes. as for nutrition, i mean it's still carbs that you're hopefully burning right afterwards
I remember my dad used to watch Huey's Cooking Show every day for inspiration. I said I would never do that when I was a kid. He told me that I would one day because it's useful to know how to cook things properly. Now I'm binging Andy's videos. Thanks Dad 😂
that is why he fried the chicken first until it cooked, and nasi goreng itself will be different in each house, tbh i made my nasi goreng like he did in this video minus shrimp paste.
It depends on the person/seller. My protein is always raw coming into the wok/frying pan, be it chicken or shrimp. But probably not ati ampela or other ingredients that have strong odor like goat meat. I would pre-process them first.
@@user-tt4ut9lf5u usually when my family gets a whole chicken from a party/celebration, we eat some of the chiken at day and make nasi goreng from what left from the chicken at that night
Not true, if we make it from scratch ourself we will use raw chicken,.another story if we have left over fried chicken from last night. Or maybe you confuse with fried rice sellers who fried their chicken (and shredded it on finished fried rice), they do that to make the chicken stay fresh longer compare to raw or boiled, same method the chicken porridge sellers do.
Yup more garlic is good for the Filipino fried rice, some times it’s just garlic salt black pepper, spam is good but dried fried fish is to partner with tomatoes red salted egg, we use margarine also for the fried rice. 🤙🏼❤
fuuiiiyooooohh andy, as indonesian i have to praise you for using the right ingredients on top of tomato cucumber garnish. i like them both on my fried rice, it negates all the oily stuff in nasi goreng which is not good without some veggies
@@kiminieabli2802 finding the supplier of that "perfect" longganisa is the best thing that could ever happen. Cause we all know they taste different depending on the store.
Nothing beats Indonesian fried rice because of sweet soy sauce. Sweet,salty and savory flavor. You need really good black steel wok and high pressure stove. I lived in France, and i sold thousand portions of Nasi Goreng here in Toulouse. Thank you kecap ABC for covering my expenses in France ❤
Nice to know! Are you doing that for a living and what else are you cooking to sell, if I may ask? I'm French but I'm not living in Toulouse unfortunately so I cannot try your cooking
sweet soy sauce is indeed has a unique taste. In Indonesia, there are several top brand like ABC, Bango, or Borobudur... each has slightly distinct taste from the other. But it's not always the best alternative when making a fried rice. Any fried rice will get a superior taste when have "the big three" which include: Rice moisture, Wok Hei, Umami. The soy sauce is the Umami part, and you can literally replace it with other ingredients, such as anchovy to make XO fried rice, Tomato Paste to make Jawa fried rice, etc. Here in Indonesia, almost every cook has their own version to cook fried rice, and most of them are relying towards chinese version because the style integrate well with Wok Hei, and sweet soy sauce is kinda make the wok extra sticky, you need a good technique to execute it.
" Nothibg ' Beats ' Indonesian Fried rice " What???? Becuz you sell Nasi Goreng So you claim that your own fried rice is the most delicious?? Very funny😂😂😂😂
@@CaliCoPurple u need to earn some money and traveling over Indonesia and you gonna know the answer but if you just have a monotone palette taste in your mouth poor u, typically salt n paper pallet 😂
As an Indonesian. I was amazed you've done good research for making og nasi goreng. But if you want to take nasi goreng to another level. You might need roast candlenut. This ingredient is used by most street food cookers in Indonesia, which all people love it compared to the nasi goreng that they sell at big restaurants. Cheers
And dont forget many kind of nasi goreng. Nasi goreng kambing, nasi goreng pete, nasi goreng seafood, nasi goreng gila, nasi goreng teri. Tapi saya lebih suka ada acarnya 😊
Yep, sinangag's simplicity might not be for all but I'm biased towards it. It's like a blank canvas, you can put any protein, side dishes, and dip around it like an artwork. The garlic flavor of the rice itself is not overpowering other components, but the possibilities and combos you can make is limitless like for example a SiLog (any protein + egg).
Indonesian here. I dont know if its common, but some scallion will make your fried rice more colourful and tastier. Stir the white part same time as the chili, add some green part and when its almost finish add another green part. Btw nice recipe chef, cheers
We have many Kinds of nasi goreng in Indonesia. Coriander nasi goreng, turmeric nasi goreng, also white nasi goreng with candlenut, shallots, Chillies, beef broth powder but no kecap manis and no shrimp paste. Nasi goreng is best eaten with sunny side up egg😊
Tocino or longganisa would be perfect toppings for the Filipino fried rice. Spam works, but the other proteins just hits differently with the garlic fried rice, I think. When short on time or when I'm too lazy to cut up some garlic, I use garlic powder (not garlic salt) to make garlic fried rice. It's easier to cook with for beginner cooks, and it's harder to burn. I like how the garlic flavor fuses to each rice grain during the cooking process.
I guess he wanted a silog that is easy to reproduce by international viewers. They need to go to a Filipino market for tapa/tocino/longganisa, while bacon is too similar to American bacon and eggs. Maybe lechon kawali, but that takes too long to cook.
the garlic fried rice (TIL its filipino dish) can be taken to the next level. add in bird eye chili (chopped or mortar pestle) while frying the garlic. sprinkle some water to prevent burn and soak some on the flavor back from the base of wok. eggs or chicken for protein, and now you got spicy garlic fried rice. it tastes amazing!
As a Filipino with lots of relatives in the States, SPAM fried rice always has that nostalgia attached to it. When I was young until I went to college, yearly we got these boxes full of things from our US-resident relatives, from clothes to shoes to toys. But one common thing that never missed one box was SPAM (and corned beef). Lots and lots of them cans. My dad used to stretch them by dicing up the SPAM into small cubes and cooking the fried rice with it, no additional salt needed because that thing is salty AF. Dad can make a whole can last weeks. When I got older I replaced SPAM with corned beef, but whenever I feel like it, I just pop open a can of SPAM and cook myself some old-fashioned sinangag.
As Indonesian that nasi goreng looks perfect and delicious with egg on top, glad you use kecap manis (sweet soy sauce) Thank you for making this video Andy!
Unang Filipino na babanat ng kumento. Wahahaha. Anyway Andy, most of the kitchens i have seen here including the commercial ones don't have the same seasoned steel woks as the rest of asia has. What we have are aluminum woks called "kawali" and it's our general purpose cooking vessel. That fried rice is incredibly accurate and just needs more garlic. However there is a strong influence by the Spanish: the crispy bits of rice at the pan (tutong or ittip in our household) is coveted- sticky rice + slightly cold pan, crispy fried rice bits are like our version of wok hei. Ask a Spanish person regarding the crispy rice bits at the bottom of a paellera and chances are a Filipino would have the same answer.
Thai fried rice is definitely my favorite of all! So glad you did a follow up to include it, and I do hope you put out at least a third video before letting the winners of all three compete.
Coming from a humble background, our family’s sinangag was always as straightforward as what you showcased in the video. This simplicity came from not having access to fancy ingredients. We usually paired it with ginisang bagoong (sautéed shrimp paste). The aroma of sinangag in the morning meant it was time to get ready for school, which was roughly an hour's walk from our house. Watching this video brought back so many memories for me. Thank you, Andy!
I have no idea if it is an authentic Japanese style of fried rice or westernized somewhat, but the Japanese garlic fried rice they do at teppanyaki places on a flat top is straight up fire. Love to see you do that one in the next video.
As a Filipino , I'll give it to Thai, with an unique flavor, but I'd say my favorite way of having sinangag would be some Longanisa, runny sunny side up, dilis ( small dried fish), spicy vinegar and small slices of tomatoes and onions
As a filipino white guy born in thailand my fav fried rice is the khao pad goong and spicy tinapa fried rice with tomatoes,green onion, and fried egg on top.
Put the garlic before the oil gets hot, that way, the garlic has more time to infuse with the oil before it gets burnt. Also, Filipinos usually use fish sauce for garlic fried rice instead of soy sauce.
2:58 Cooking tips with Andy (my name is Andy :) ) Slicing things that stick to the blade, put the tip of the knife down and pull the tip through the veg, instead of slicing stright down. Stops the slices of potato/cucumber or whatever sticking to the blade. :)
That manoeuvre takes way too long for a professional kitchen. I've seen Chef Wang put a tiny bit of potato on his knife that deflected all the slices off the blade.
My mom version of nasi goreng always start with oil,sambal,chalot and garlic,chiken or prawn,egg, rice and kecap ... you should try sir in that order... amazing
Try Fodni cha bhaat. It's an Indian style of "fried" rice, mostly Marathi style. Completely different from all the other styles, you fry it in a tempering of curry leaves, turmeric and onions and a some other basic spices. It turns out to be yellow. Pretty tasty.
I was brought up on Indian style fried rice, my dad served in the Indian Army during the war and it was something he was taught in my grandparents kitchen by the cook along with curries and Indian sweets.
@@Growlerinthebush wow that's pretty cool. We grew up cooking leftover rice the next day for breakfast like that. Goes well with either yogurt or some namkeen
can confirm its delicious. Local indian place opened up and as a thank you for going in opening week they were doing small side batches of it to get people more comfortable with food that isnt butter chicken
Indonesian Nasi Goreng fuiyoooh my comfort food♡ thank you Chef Andy ^^♡ now i thinking of making it myself since I'm overseas and i can't find the authentic Indonesian restaurant here
A good older friend, with his mother Dutch and his father, Indonesian , has chased for the flavour of his dads nasi goreng for years! With so many variations, we have tried some that he said were close, but still nothing quite like the recipe his dad used to make. He said it involved shrimp paste and sambal as you used, kecap manis and also anchovies. Would you look into any other variations of, or even 3 different styles of nasi goreng itself?
As an indonesian, maybe the one you craved is something we called as "nasi goreng teri", because like your friend said, the teri is anchovies. About the sambal, Indonesia have many varieties of sambal. And each one can be turned into nasi goreng with many different taste. In the end, nasi goreng is the method for us to keep clean our refrigerator from left over food 😂.
@untadagang6172 Thankyou for the reply :) I was talking to him last night about the dish again and he mentioned the few different sambals that his father used to make. Like any nationality, every household will have their own varieties of any dish, and still your comment is very helpful! Thankyou :)
As an Indonesian i suggest you to put the egg when you cooking friend rice that's the key beside the sweet soy sauce, and if you want to extra egg you can fried the egg as a topping. And if you want more delicious don't forget to add the kerupuk hahaha anyway, good job uncle Andy
11 дней назад+11
9:13 If Uncle Roger gave you the Uncle Andy title, I hope Niece Abi gives you the title of Tito Andy. This is very AYOS sinangag!
more tips : you can add pickles for nasi goreng garnish, but fresh cucumber and tomato is okay and so many nasi goreng in indonesia use grinded spice (shallot + garlic + chilli + salt + MSG + shrimp paste) you dont't need use sambal if you add that
You could show also the Italian version. Risotto al salto is what we do when we have leftover risotto. We store it in a bowl, the next day we heat a nonstick pan (it used to be a steel pan), add lots of butter, and fry the flattened leftover risotto in the pan until golden and crunchy on both sides.
When I was growing up in Philippines, my mother would use Margarine in her sinigang instead of oil, with over easy eggs & red Filipino hot dog (I dont remember the brand) for the side. Some times she will serve it with slice ripened mango.
Hello uncle Andy! As a Thai, I always see the Thai fried rice as the “casual fried rice”. But when I see different type of fried rice and learned more about food culture(a lot happened to be from you) I learned to appreciate more about our fried rice where it’s not only just “easy and just put anything we have”, but it’s also a nice balance in-between of other variations on how easy to prepare, number of ingredients and also hearty to eat. but YET, somehow makes me want to try the Indo version where it looks and sounds so Deep in flavors, especially with other Indo dishes like those crispy small fish with peanut. And also want to try to duplicate the garlic fried rice which have the sole focus on complimenting the flavor of one ingredients, “garlic” to bring most of it flavor to the dish. This is about time for lunch and I wanna make it already!
Unlike a few on here, i actually watched before commenting.... -_- The Thai word for chicken is "Gai" like "guy" in English but said in a sort of abrupt manner. Not drawn out like Guy is. Another great video Andy. Love your work.
Great video! It's actually sinangag, not sinigang. Sangag means fry in Filipino. Sinigang is a sour stew dish that can be either pork, beef, shrimp, or fish (salmon is the best fish sinigang for me). You can give it a try, I recommend.
i never thought I would see a foreigner successfully pull off thai fried rice with nam pla prik, and I was not surprised at all that it was you. just amazing work andy and thanks for the video
I am Thai, you even know the recipe to use jasmine rice to refrigerate before making fried rice, jasmine rice is soft rice, if you use it to make fried rice immediately, it will make the rice soggy, you are really amazing.❤
@@euansmith7059 all of what Andy's doing is correct imo, except the soy like i said, soy sauce its not commonly use in Indonesia, but i still think its fine
Your videos always makes me hungry, even when I am full! I'm filipino and your silog recipe is accurate, but for me nothing is more comforting than Nasi Goreng
I dont know where you get that Nasi Goreng recipe, but Indonesia normally use pickled crushed candlenut and garlic for their fried rice. I believe it make Nasi Goreng taste better.
coming hot huh, his nasi goreng already authenticmbone key for indonesian nasi goreng, kecap manis. each house in indonesia has different version of nasi goreng, and his version is similar in my household.
@@saputroadit "i dont know where you get that nasi goreng recipe" you original comment made it sound he is doing it wrong. acar or fresh tomato+cucumber both version exist in street vendor, its not always acar or you said pickle. just saying.
Uncle Andy. If you decide to make Malaysian fried rice, please make nasi goreng kampung (village style fried rice). The three ingredients unique to this style of nasi goreng are dried anchovies, belacan (shrimp paste), and kangkung (water spinach). If you love shrimp paste, you'll love nasi goreng kampung.
I didn't expect much from Sinangag but holy- you could've used anything but spam. Tapa, tocino, longganisa, heck even fried dried fish with spiced vinegar. Perfect Sinangag though👍
Unless you have a specific love for toasted garlic, I doubt the Filipino fried rice would win any awards. What I can say about our Sinangag is that it is versatile. Cook the rice + toasted garlic + fried egg then you can choose the proteins. Can go for sweet like Tocino or Sour like Beef Tapa or savory like Spam. You can also add tomatoes and Cucumber on the side just like the other country's fried rice. Sometimes we even pair "Sinangag" with soupy dishes like Sinigang or Tinola. The strong garlic taste kicks in because the light broth.
I had some fried rice that's pretty close to the Thai one recently, only with lemongrass instead of mustard greens/kale, and I've loved it ever since. Kinda like a nice fusion between chicken fried rice, nasi kerabu and somtam.
Thank you Andy for bringing justice to our asian dish. The unique sweetness of Indonesian's Nasi Goreng, The favorful taste of Thai's Khao Pad Goong. And, the simplicity of Filipino's Sinangag. It only proves that Asia also translates to the word Rice. Turning our humble rice into a simple dish called Fried Rice and to us it is already an extravagant. Afterall, We are just simple Asians with a simple taste in the culinary world.
i will take sinangag any day of the week. also you can make it spicy if you want. its not a steadfast rule that it can't be spicy. some will say the simplicity of the ingredients would put it at a disadvantage, but if you ask me that's its biggest advantage because its the foundation of all the various "xyz-silog" fried rice dishes in philippines i.e. adding spam to it instantly made it "spamsilog" instead of just sinangag. it's basically a mirepoix yeah the other countries have good fried rices with a unique identity but tbh, they still feel like something i'd have to be in the mood for. sinangag is more comfy and any time of the day kind of food.
We have so much than one style nasi goreng bro. Next consider to try nasi goreng kesuna cekuh.. Try to recook that nasi goreng, but try using mortar and pestle for the garlic, shallot and chillies. I also reccomend to burnt the shrimp paste first before mixing with other guys. Condiment such as "Acar" or cucumber pickles also a great addition.
As Indonesian i often make a similar dish with the Philippines Sinangag without knowing this dish actually exist, the difference is rather than using soy sauce i usually using salt and msg and i called it "nasi goreng bawang putih" which means "garlic fried rice". Maybe as a fellow SEA gang we sharing a similar brain cell 😂
The simplest fried rice would be javanese fried rice, just rice, oil, shallot, and salt to taste (coarse salt is better). Very easy and quick, you could add fried egg on top if you want to.
@@anthonymc8361 we usually use shallot from neighbouring town Brebes, their shallot is the best. The key is not to overcook the shallot before adding rice, just few seconds until the shallot soften a bit then cook the rice and serve quickly before the shallot turn brown.
I always find that when you make Thai fried rice, you need to leave it underseasoned with minimal oyster sauce so you have room to apply prik nam pla liberally.
Uncle Andy, I really like your videos. Considering you choose Korean and Thai fried rice, I think your taste is more to fresh and citrus flavor (kimchi and lime). However, I personally like the savory taste. At the end of the day, fried rice is about taste, and what you have in the fridge. Cheers.
Recently, I switched from using cold day old rice to steaming the rice right before frying! Boiling for 10 minutes straining and steaming for 10. To me this is superior! The rice is warm, loose and dry enough! Thanks for the great video!
Old time Thai fry-rice actually didn't use sugar because oystersause already got msg+sweetness in them and when frying we use Thai soy-sause + "Maggi" (I don't what other name is but we alway call it Maggi 😅) instead of fish sause But other than that it look really good 👌
Nasi Goreng would be my favorite fried rice because it takes up the heat and texture well as it tastes heavenly. Although the Thai fried rice is very delicious too! Couldn’t say it better! Thanks Andy! ❤
FYI, Maybe some will say our Filipino friend rice is so simple and maybe not too appetizing is because it is made for breakfast and it is design to be done in just few minutes (especially if you have leftover rice from night before) and because most of us have to go to work early in the morning and it's called SILOG, SI- for Sinangag(fried rice), LOG- for itlog(egg) and typically served with some kind of meat like Chef Andy here Spam which can be called SPAMSILOG
You should have cooked Tinapa rice!!! it is a traditional rice dish originating from the Philippines. It's prepared with a combination of rice, eggs, onions, garlic, smoked fish flakes (tinapa), soy sauce, scallions, oil, salt, and pepper. The ingredients are stir-fried in a wok until everything is fully cooked and tender.
Hey Andy, the Filipino fried rice you should compare to other dishes is Adobo fried rice or adobo flakes fried rice. That has a better chance against Nasi Goreng and the Thai fried rice. Also, it sound like you're saying sinigang, that is a soup made with Tamarind. Sinangag is just garlic fried rice. I know, it sounds so similar, but they're completely different things. I thought you were gonna make fried rice with sinigang soup! Haha... Anyway, great video! As a Filipino, I love that you used spam and egg. 😂
There are so many kinds of fried rice in Indonesia, the one that common is the nasi goreng dukduk, the red and akin to chinese fried rice one. the other one is nasi goreng jawa with terasi/belacan ingredient or with mashed milkfish or shrimps. there is also nasi goreng medan and nasi goreng padang with sumatranese spices.
Filipino here. I love Thai fried rice as well. Filipino garlic fried rice is the easiest to cook that's why we love it. Nasi Goreng is just so good because of the flavour bomb.
A tip for the Thai fried rice, the chilly lime fish sauce to get even better flavor. You can add a bit of slice garlic and shallot, do not use mince garlic and shallot. Then let rest for couple hours or even better overnight. The sauce will taste even better, the garlic and shallot will be even tastier too when eat with fried rice.
As an Indonesian some member of my family love the sambal with a lot of shrimp paste as well pretty sure it's called something else, there are so many different type of sambal even one's without shrimp paste
With the nasi goreng, i usually marinate the chicken in a little soy sauce, sesame oil and a dash of corn flour for about an hour. Adds a nice flavour and seems to velvet the chicken a bit.
He made SPAM silog. Its actually a breakfast dish. Silog is a combination of garlic fried rice with egg and another left over protein available. So its accurate filipino Breakfast
Spam is one of the most underrated meats. Love it.
Lol, thats a lot of garlic for breakfast 😂
@@MegaTigertime not enough garlic for breakfast!
Not hating on SPAM, but was kinda hoping for tocino when Andy started talking about Pinoy food to go with sinangag.
I would definitely enjoy this for breakfast!
Uncle Andy, as an indonesian, your videos helped me a lot in my cooking. I'm currently living and studying in Turkey, a country with a small access of SEA spices. Watching your western recipes helped me make delicious food with the ingredients that I have now. Thank you for making nasi goreng!
There are a few Indonesian food shops/toko in Dubai. They might be able to ship?
@@marroosh I don't think a uni student budget covers ordering foreign food items across border 😅😅.
As for, @maulaahmad2542, goodluck with the studies, semoga cepet kelar & bisa ketemu lagi sama makanan Indonesia wkwkwk. Mungkin bisa dicoba ke asian store, biasanya suka ada beberapa barang dari Indo (tapi hampir pasti lebih mahal 🙃). Last option di e-commerce (amazon/tokped equivalent disana ?) udah lumayan sering ada seller makanan dari Indonesia sekarang
Hey man, I’m a Turkish guy from Izmir. I love SEA cooking so I’ve spent years trying to source ingredients I need locally. Tell me what you need and I might be able to direct you towards the right place.
ada mas maul cik
Indonesian here, judging from the process and the ingredients, it looks like Thai deserves to win. Nasi goreng is a nice meal, however it is quite 'heavy', thanks to the sweet soy sauce. Thai fried rice seems to have richer yet more refreshing, lighter flavour. I would like one, too. Good job and fair play, Uncle Andy!
Nasi goreng is great, but at the end of the meal it left you feel guilty 😂
ah I see, so sinangag for breakfast, khao pad goong for lunch, nasi goreng for dinner
@@ShouterOfSanity that is such a nice menu. Only problem is if you eat that everyday you'll a lot of weight within a week 😁
@@cheeromaticjust need to lower the portion size and exercise more. Moderation is the key not the diet itself
W E A K
As a Thai native, I'm so surprised you can replicate the procedure that Thai street food shops did almost 100% correctly (except shallot). But the best thing in your Thai-style Shrimp fried rice is the dipping sauce made from chili, fish sauce and lime juice (we called it 'prig-nam-phla'). Most of the foreigners didn't get this one but you did it man.
Good to see you enjoy the dish. Hats off Andy. Hope you come to Thailand and enjoy our street foods.
น่าประทับใจตรงพริกน้ำปลาจริงๆค่ะ 😂
For central Thai, I don’t think we put those sad vegetables in the fried rice. You are making Esan version of fried rice or what?
Got uncle title for reason 😂
@@Craftentrepreneurialexpert I mean, it depends on each shop. But it's still authentic and can be found as easily as the "normal" one. And I live in the center of Bangkok.
@@Craftentrepreneurialexpert Fried rice in Thai home cooking usually use anything leftovers, goes with any veggie of your choice, even already cooked one, there is no right or wrong here.
Leftover rice, meat, or even excess cabbage from yesterday will do, as long as it dry.
Here's how I would rank them:
Filipino fried rice for breakfast (filling but light in seasoning, perfect for the morning stomach)
Thai fried rice for lunch (bright flavor, nice to pair with ice tea)
Nasi goreng for dinner (savory, hearthy. Perfect before heading out for a drink or right after drinking 😂)
Love the recipes, Uncle Andy! ❤
Years ago, I asked a Filipino lady how many recipes are there for fried rice . She answered " How many islands in the Philippines ,Indonesia, and provinces in China and what have you got in your
fridge? . I looked at her and said " righto, I get the idea" 😊👍
This might have to be an ongoing series then
Yeah, fried rice recipes in Asia are like Little League teams in the US, every small town has AT LEAST one and sometimes more.
try @@andy_cooks
Dangit
Daing na pusit, dulong, bangus, all the longanisa and tocino also hotdogs
Spamsilog
@@andy_cooksplease try our other savory fried rice we ate at lunch and dinner. Its java rice.
that looks delicious. as indonesian, i would say thai fried rice looks great and delicious. but all those three have their specialty taste. i would go for Philippines Sinangag for breakfast, Thailand Khao Pad Goong for lunch, and Indonesian Nasi Goreng for dinner. Sinangag is simple which will be great for breakfast, Khao Pad Goong refreshing taste for a hot day will increase your mood, and Nasi Goreng thick sweet umami taste will be great to fill your stomach before you sleep.
Great idea! Sinangag really is a breakfast food. Then your reasons for lunch and dinner were also spot on.
yes sinangag is just for breakfast.. you can also paired it with anything, veggies meat, soup... it tastes good in everything
Jujur sebagai orang indo,jika harus memilih aku akan memilih yang punya nya thailand.Kalau nasi goreng punya dia terlihat kebanyakan kecap menurutku,lalu dia taro nya terlalu akhir dan menggorengnya terlalu sebentar,jadi akan manis pastinya.Punya abang abang langganan gw masih lebih enak.
@@sultanprawiro3069proses memasak om Andy untuk nasi goreng versi Indonesia, agak sedikit melenceng yaa...
@@herurochadi494 Iya,menurut ku itu bukan nasi goreng yang biasa kumakan atau kubikin sendiri.Memang benar aku pernah bikin nasi goreng yang base bumbunya pake sambel tapi itu jarang banget,kek last option aja.Lebih sering bikin bumbu sendiri dan menurutku lebih enak dan lebih bisa makan banyak
"Round the outside, round the outside" 🔥
Reminds me how anytime Chef John had to put food in a layer, he would say “All the single layer, all the single layer”.
MUST...
USE..
POWERS!
Three buffalo girls.... 😂
@@Daninput I was about to say it's a two-for-one reference; Eminem and Chef John. You beat me to the punch!
Chick chick quack…
Guess who’s back…
Spun me right back into 2002😆😆😅😅
Sinangag is not a complete dish like the other two, but it's more diverse because it's not complete that you can add what you think would make it pop out more. Basically you can transform it into any fried rice dish.
The other two are also more diverse, that's the reason why they call it "Fried Rice" because they can can add up anything as long as they get the rice fried.. gosh
I mean I don't blame you on how simple the sinangag is, it's just a simple series of choices that go
Garlic? Yes.
How much garlic? Yes.
And that's why I love it so much.
I agree with this statement.
Bro as a Filipino this is so funny but accurate 😂
Man sinangang looks like it has 0 nutritional value but tastes fucking fantastic
@@ironboy3245 At it's core it's just a replacement for fresh white rice unlike the other two that are fully fledged dishes. as for nutrition, i mean it's still carbs that you're hopefully burning right afterwards
@@UnknowinglyDerpy no veggies at all, this isn't a proper one dish meal
I remember my dad used to watch Huey's Cooking Show every day for inspiration. I said I would never do that when I was a kid. He told me that I would one day because it's useful to know how to cook things properly. Now I'm binging Andy's videos. Thanks Dad 😂
Huey is a legend!
Haha Huey is an Aussie icon!
this is the best Thai style fried rice made by non-thai chef I’ve ever seen before, looks so Thai. I really glad to see you did it so well! 😊
1:00 indonesians rarely use raw chicken for fried rice, they ussualy fried it first(sometimes boiled) before shredded the chicken
that is why he fried the chicken first until it cooked, and nasi goreng itself will be different in each house, tbh i made my nasi goreng like he did in this video minus shrimp paste.
It depends on the person/seller. My protein is always raw coming into the wok/frying pan, be it chicken or shrimp. But probably not ati ampela or other ingredients that have strong odor like goat meat. I would pre-process them first.
@@user-tt4ut9lf5u usually when my family gets a whole chicken from a party/celebration, we eat some of the chiken at day and make nasi goreng from what left from the chicken at that night
Not true, if we make it from scratch ourself we will use raw chicken,.another story if we have left over fried chicken from last night. Or maybe you confuse with fried rice sellers who fried their chicken (and shredded it on finished fried rice), they do that to make the chicken stay fresh longer compare to raw or boiled, same method the chicken porridge sellers do.
@@user-tt4ut9lf5u True, in my household we didn't even used chicken. Too much work LMAO
Yup more garlic is good for the Filipino fried rice, some times it’s just garlic salt black pepper, spam is good but dried fried fish is to partner with tomatoes red salted egg, we use margarine also for the fried rice. 🤙🏼❤
Yum.
fuuiiiyooooohh andy, as indonesian i have to praise you for using the right ingredients on top of tomato cucumber garnish. i like them both on my fried rice, it negates all the oily stuff in nasi goreng which is not good without some veggies
Nothing beats SPAM, egg, and garlic rice in the morning. Simple to prepare, everyone loves it.
i dont really like spam with rice. I eat it as a sandwhich tho but LONGANISA, TOCINO AND BEEF TAPA just hit different with GARLIC RICE
@@kiminieabli2802 finding the supplier of that "perfect" longganisa is the best thing that could ever happen. Cause we all know they taste
different depending on the store.
Sinangag egg and dried fish with vinegar sauce and kapeng barako on the side for me.. classic.. ❤
Tapa master race
Very greasy..for Spam fried rice cannot make you eat a large amount of delicious food😅
Nothing beats Indonesian fried rice because of sweet soy sauce. Sweet,salty and savory flavor. You need really good black steel wok and high pressure stove. I lived in France, and i sold thousand portions of Nasi Goreng here in Toulouse. Thank you kecap ABC for covering my expenses in France ❤
Nice to know! Are you doing that for a living and what else are you cooking to sell, if I may ask? I'm French but I'm not living in Toulouse unfortunately so I cannot try your cooking
sweet soy sauce is indeed has a unique taste. In Indonesia, there are several top brand like ABC, Bango, or Borobudur... each has slightly distinct taste from the other.
But it's not always the best alternative when making a fried rice. Any fried rice will get a superior taste when have "the big three" which include: Rice moisture, Wok Hei, Umami.
The soy sauce is the Umami part, and you can literally replace it with other ingredients, such as anchovy to make XO fried rice, Tomato Paste to make Jawa fried rice, etc.
Here in Indonesia, almost every cook has their own version to cook fried rice, and most of them are relying towards chinese version because the style integrate well with Wok Hei, and sweet soy sauce is kinda make the wok extra sticky, you need a good technique to execute it.
Maybe you need to try KECAP SAWI brand, that only available in Kediri and around East Java Indonesia
" Nothibg ' Beats ' Indonesian Fried rice " What????
Becuz you sell Nasi Goreng So you claim that your own fried rice is the most delicious?? Very funny😂😂😂😂
@@CaliCoPurple u need to earn some money and traveling over Indonesia and you gonna know the answer but if you just have a monotone palette taste in your mouth poor u, typically salt n paper pallet 😂
As an Indonesian. I was amazed you've done good research for making og nasi goreng. But if you want to take nasi goreng to another level. You might need roast candlenut. This ingredient is used by most street food cookers in Indonesia, which all people love it compared to the nasi goreng that they sell at big restaurants. Cheers
And dont forget many kind of nasi goreng. Nasi goreng kambing, nasi goreng pete, nasi goreng seafood, nasi goreng gila, nasi goreng teri. Tapi saya lebih suka ada acarnya 😊
Yep, sinangag's simplicity might not be for all but I'm biased towards it. It's like a blank canvas, you can put any protein, side dishes, and dip around it like an artwork. The garlic flavor of the rice itself is not overpowering other components, but the possibilities and combos you can make is limitless like for example a SiLog (any protein + egg).
Indonesian here. I dont know if its common, but some scallion will make your fried rice more colourful and tastier. Stir the white part same time as the chili, add some green part and when its almost finish add another green part. Btw nice recipe chef, cheers
As a half-Thai person speaking, Kao Pad Goong is obviously my most favorite, but would totally eat all three of them! Thank you chef for being you. ❤️
We have many Kinds of nasi goreng in Indonesia. Coriander nasi goreng, turmeric nasi goreng, also white nasi goreng with candlenut, shallots, Chillies, beef broth powder but no kecap manis and no shrimp paste. Nasi goreng is best eaten with sunny side up egg😊
Nasi Goreng Merah khas Surabaya will suprise you 😂
Generalisasi nasi goreng😅
Nitizen : - nasi goreng merah
- nasi goreng kuning
- nasi goreng mawut
- nasi goreng special 2 telor
Penutup kelepon muncrat😅
You have summoned the Rice enjoyers
Thank you Andy for making me hungry
Thank you for being a rice enjoyer!
Tocino or longganisa would be perfect toppings for the Filipino fried rice. Spam works, but the other proteins just hits differently with the garlic fried rice, I think.
When short on time or when I'm too lazy to cut up some garlic, I use garlic powder (not garlic salt) to make garlic fried rice. It's easier to cook with for beginner cooks, and it's harder to burn. I like how the garlic flavor fuses to each rice grain during the cooking process.
Tapa
I guess he wanted a silog that is easy to reproduce by international viewers. They need to go to a Filipino market for tapa/tocino/longganisa, while bacon is too similar to American bacon and eggs. Maybe lechon kawali, but that takes too long to cook.
the garlic fried rice (TIL its filipino dish) can be taken to the next level. add in bird eye chili (chopped or mortar pestle) while frying the garlic. sprinkle some water to prevent burn and soak some on the flavor back from the base of wok. eggs or chicken for protein, and now you got spicy garlic fried rice. it tastes amazing!
No. Spamsilog is already gpod as it is. No need to add chilli just for the sake of it
Dipping sauce is better - Chili, soy sauce, calamansi or vinegar.
As a Dutch person I'm partial to the Nasi Goreng.
Ofc you are 😂
Yes you are 😅.
As a Filipino with lots of relatives in the States, SPAM fried rice always has that nostalgia attached to it. When I was young until I went to college, yearly we got these boxes full of things from our US-resident relatives, from clothes to shoes to toys. But one common thing that never missed one box was SPAM (and corned beef). Lots and lots of them cans. My dad used to stretch them by dicing up the SPAM into small cubes and cooking the fried rice with it, no additional salt needed because that thing is salty AF. Dad can make a whole can last weeks.
When I got older I replaced SPAM with corned beef, but whenever I feel like it, I just pop open a can of SPAM and cook myself some old-fashioned sinangag.
My god the spam fried rice with ketchup and egg….takes me back to my best friend’s place and his mom cooking up spam fried rice for dinner
As Indonesian that nasi goreng looks perfect and delicious with egg on top, glad you use kecap manis (sweet soy sauce)
Thank you for making this video Andy!
Glad you enjoyed it!
Unang Filipino na babanat ng kumento. Wahahaha.
Anyway Andy, most of the kitchens i have seen here including the commercial ones don't have the same seasoned steel woks as the rest of asia has. What we have are aluminum woks called "kawali" and it's our general purpose cooking vessel.
That fried rice is incredibly accurate and just needs more garlic. However there is a strong influence by the Spanish: the crispy bits of rice at the pan (tutong or ittip in our household) is coveted- sticky rice + slightly cold pan, crispy fried rice bits are like our version of wok hei. Ask a Spanish person regarding the crispy rice bits at the bottom of a paellera and chances are a Filipino would have the same answer.
Aluminum cookware has already been banned in the Philippines. It's not good for health.
filipino fried rice always has a special place in my heart
Yea true
Thai fried rice is definitely my favorite of all! So glad you did a follow up to include it, and I do hope you put out at least a third video before letting the winners of all three compete.
thanks chef for making an Indonesian Fried Rice (Nasi Goreng) ❤ I always love your cooking video
Thank you for watching and I'm glad you enjoyed it!
Love that short spoon !! It's something you see in every home in Thailand. 😍
Coming from a humble background, our family’s sinangag was always as straightforward as what you showcased in the video. This simplicity came from not having access to fancy ingredients. We usually paired it with ginisang bagoong (sautéed shrimp paste). The aroma of sinangag in the morning meant it was time to get ready for school, which was roughly an hour's walk from our house. Watching this video brought back so many memories for me. Thank you, Andy!
SALTED FISH FRIED RICE PLEASE, it stinks so good
My favorite fried rice!
Im Filipino leaving in New Zealand, ABC is perfect for fried rice, i think that sauce was the one Indomie instant noodles seasoning.
I have no idea if it is an authentic Japanese style of fried rice or westernized somewhat, but the Japanese garlic fried rice they do at teppanyaki places on a flat top is straight up fire. Love to see you do that one in the next video.
he literally did that in his last fried rice video
I used to be hibachi chef lol, it doesn't get that wok char but it is basically the same
As a Filipino , I'll give it to Thai, with an unique flavor, but I'd say my favorite way of having sinangag would be some Longanisa, runny sunny side up, dilis ( small dried fish), spicy vinegar and small slices of tomatoes and onions
As a filipino white guy born in thailand my fav fried rice is the khao pad goong and spicy tinapa fried rice with tomatoes,green onion, and fried egg on top.
uncle Andy when is the merch dropping I started saving up after seeing that 'Andy cooks' dough cutter!
Very, very soon!
Put the garlic before the oil gets hot, that way, the garlic has more time to infuse with the oil before it gets burnt. Also, Filipinos usually use fish sauce for garlic fried rice instead of soy sauce.
2:58 Cooking tips with Andy (my name is Andy :) ) Slicing things that stick to the blade, put the tip of the knife down and pull the tip through the veg, instead of slicing stright down. Stops the slices of potato/cucumber or whatever sticking to the blade. :)
That manoeuvre takes way too long for a professional kitchen. I've seen Chef Wang put a tiny bit of potato on his knife that deflected all the slices off the blade.
My mom version of nasi goreng always start with oil,sambal,chalot and garlic,chiken or prawn,egg, rice and kecap ... you should try sir in that order... amazing
Try Fodni cha bhaat. It's an Indian style of "fried" rice, mostly Marathi style. Completely different from all the other styles, you fry it in a tempering of curry leaves, turmeric and onions and a some other basic spices. It turns out to be yellow. Pretty tasty.
I was brought up on Indian style fried rice, my dad served in the Indian Army during the war and it was something he was taught in my grandparents kitchen by the cook along with curries and Indian sweets.
@@Growlerinthebush wow that's pretty cool. We grew up cooking leftover rice the next day for breakfast like that. Goes well with either yogurt or some namkeen
can confirm its delicious. Local indian place opened up and as a thank you for going in opening week they were doing small side batches of it to get people more comfortable with food that isnt butter chicken
That sounds elite
Indonesian Nasi Goreng fuiyoooh my comfort food♡ thank you Chef Andy ^^♡ now i thinking of making it myself since I'm overseas and i can't find the authentic Indonesian restaurant here
A good older friend, with his mother Dutch and his father, Indonesian , has chased for the flavour of his dads nasi goreng for years!
With so many variations, we have tried some that he said were close, but still nothing quite like the recipe his dad used to make.
He said it involved shrimp paste and sambal as you used, kecap manis and also anchovies.
Would you look into any other variations of, or even 3 different styles of nasi goreng itself?
As an indonesian, maybe the one you craved is something we called as "nasi goreng teri", because like your friend said, the teri is anchovies. About the sambal, Indonesia have many varieties of sambal. And each one can be turned into nasi goreng with many different taste. In the end, nasi goreng is the method for us to keep clean our refrigerator from left over food 😂.
@untadagang6172 Thankyou for the reply :)
I was talking to him last night about the dish again and he mentioned the few different sambals that his father used to make.
Like any nationality, every household will have their own varieties of any dish, and still your comment is very helpful! Thankyou :)
@@andrewrossack243 yes. Every region have many types of sambal, and every household have their own twist version.
As an Indonesian i suggest you to put the egg when you cooking friend rice that's the key beside the sweet soy sauce, and if you want to extra egg you can fried the egg as a topping. And if you want more delicious don't forget to add the kerupuk hahaha anyway, good job uncle Andy
9:13 If Uncle Roger gave you the Uncle Andy title, I hope Niece Abi gives you the title of Tito Andy.
This is very AYOS sinangag!
more tips :
you can add pickles for nasi goreng garnish, but fresh cucumber and tomato is okay
and so many nasi goreng in indonesia use grinded spice (shallot + garlic + chilli + salt + MSG + shrimp paste) you dont't need use sambal if you add that
You could show also the Italian version. Risotto al salto is what we do when we have leftover risotto. We store it in a bowl, the next day we heat a nonstick pan (it used to be a steel pan), add lots of butter, and fry the flattened leftover risotto in the pan until golden and crunchy on both sides.
When I was growing up in Philippines, my mother would use Margarine in her sinigang instead of oil, with over easy eggs & red Filipino hot dog (I dont remember the brand) for the side. Some times she will serve it with slice ripened mango.
Sinangag*
Tender Juicy Hotdog. And it's Si-na-ngag. Sinigang is a sour soup dish.
Hello uncle Andy!
As a Thai, I always see the Thai fried rice as the “casual fried rice”.
But when I see different type of fried rice and learned more about food culture(a lot happened to be from you) I learned to appreciate more about our fried rice where it’s not only just “easy and just put anything we have”, but it’s also a nice balance in-between of other variations on how easy to prepare, number of ingredients and also hearty to eat.
but YET, somehow makes me want to try the Indo version where it looks and sounds so Deep in flavors, especially with other Indo dishes like those crispy small fish with peanut.
And also want to try to duplicate the garlic fried rice which have the sole focus on complimenting the flavor of one ingredients, “garlic” to bring most of it flavor to the dish. This is about time for lunch and I wanna make it already!
Unlike a few on here, i actually watched before commenting.... -_- The Thai word for chicken is "Gai" like "guy" in English but said in a sort of abrupt manner. Not drawn out like Guy is. Another great video Andy. Love your work.
Longsilog and tosilog is my favorite... Best breakfast...
Great video! It's actually sinangag, not sinigang. Sangag means fry in Filipino.
Sinigang is a sour stew dish that can be either pork, beef, shrimp, or fish (salmon is the best fish sinigang for me). You can give it a try, I recommend.
I think he knows it but just can't pronounce it.
he tried. some flexibility bro
Still Nasi Goreng is number one for me. I try thai food but i'm still fall in love Indonesian food, and Nasi Goreng. 🇮🇩
Best RUclips chef ever
i never thought I would see a foreigner successfully pull off thai fried rice with nam pla prik, and I was not surprised at all that it was you. just amazing work andy and thanks for the video
You should try Malaysian Nasi Goreng Kampung. Usually it is fried with dried anchovies and sambal. And there is fresh sour sambal belachan by the side
Kangkung is a must in nasi goreng kampung
@@shakhan5589 I feel Nasi Goreng Kampung is not promoted enough. The best version of Malaysian nasi goreng
I missed spam silog so much, my kids nanny was a pinay when I was living in Malaysia and she cooked a really good spam silog and anything adobo
4:43 - We are going to put our ricin - this is the point where it can get sticky. Indeed, authorities might get involved
🤣
I am Thai, you even know the recipe to use jasmine rice to refrigerate before making fried rice, jasmine rice is soft rice, if you use it to make fried rice immediately, it will make the rice soggy, you are really amazing.❤
im gonna say, the Nasi Goreng is spot on (maybe except the soy because its not commonly use here)
look delicious
I wonder why Andy said that the soy sauce is definitely needed
How would you typically make it?
@@euansmith7059 all of what Andy's doing is correct imo, except the soy
like i said, soy sauce its not commonly use in Indonesia, but i still think its fine
@@heresy0615do you mean the regular soy sauce or the ketjap manis?
@@euansmith7059regular soy sauce. sweet soy sauce or kecap manis is a must ingredient
Man I love your videos so much, you know what I love the most? your uplifting attitude.
To all the NEPALESE viewers, I know you chuckled after looking at Filipino Soy Sauce. 10:24
Your videos always makes me hungry, even when I am full! I'm filipino and your silog recipe is accurate, but for me nothing is more comforting than Nasi Goreng
I dont know where you get that Nasi Goreng recipe, but Indonesia normally use pickled crushed candlenut and garlic for their fried rice. I believe it make Nasi Goreng taste better.
coming hot huh, his nasi goreng already authenticmbone key for indonesian nasi goreng, kecap manis. each house in indonesia has different version of nasi goreng, and his version is similar in my household.
@@user-tt4ut9lf5u everybody had their own right to have their version. Im just saying the common version that you get in the street.
@@saputroadit "i dont know where you get that nasi goreng recipe" you original comment made it sound he is doing it wrong. acar or fresh tomato+cucumber both version exist in street vendor, its not always acar or you said pickle.
just saying.
@@user-tt4ut9lf5u nope, im saying "crushed and pickled candlenut" not acar.
@@saputroadit i don't know if you realize or not that pickle mean acar, just in different language. smh
Uncle Andy. If you decide to make Malaysian fried rice, please make nasi goreng kampung (village style fried rice). The three ingredients unique to this style of nasi goreng are dried anchovies, belacan (shrimp paste), and kangkung (water spinach). If you love shrimp paste, you'll love nasi goreng kampung.
I didn't expect much from Sinangag but holy- you could've used anything but spam. Tapa, tocino, longganisa, heck even fried dried fish with spiced vinegar. Perfect Sinangag though👍
But spam is good.
The usual daing and vinegar with onion hits different
@@moochim1949yes daingsilog is my fave
Unless you have a specific love for toasted garlic, I doubt the Filipino fried rice would win any awards.
What I can say about our Sinangag is that it is versatile. Cook the rice + toasted garlic + fried egg then you can choose the proteins. Can go for sweet like Tocino or Sour like Beef Tapa or savory like Spam. You can also add tomatoes and Cucumber on the side just like the other country's fried rice.
Sometimes we even pair "Sinangag" with soupy dishes like Sinigang or Tinola. The strong garlic taste kicks in because the light broth.
I'm stopping kids saying first.
You're just as bad so I reported you for spam.
Good on ya mate
@@John-Smith02more or less true ig but its not rlly spam
First
Thanks Boomer
I had some fried rice that's pretty close to the Thai one recently, only with lemongrass instead of mustard greens/kale, and I've loved it ever since. Kinda like a nice fusion between chicken fried rice, nasi kerabu and somtam.
Thank you Andy for bringing justice to our asian dish.
The unique sweetness of Indonesian's Nasi Goreng,
The favorful taste of Thai's Khao Pad Goong.
And, the simplicity of Filipino's Sinangag.
It only proves that Asia also translates to the word Rice.
Turning our humble rice into a simple dish called Fried Rice and to us it is already an extravagant.
Afterall, We are just simple Asians with a simple taste in the culinary world.
i will take sinangag any day of the week. also you can make it spicy if you want. its not a steadfast rule that it can't be spicy.
some will say the simplicity of the ingredients would put it at a disadvantage, but if you ask me that's its biggest advantage because its the foundation of all the various "xyz-silog" fried rice dishes in philippines i.e. adding spam to it instantly made it "spamsilog" instead of just sinangag. it's basically a mirepoix
yeah the other countries have good fried rices with a unique identity but tbh, they still feel like something i'd have to be in the mood for. sinangag is more comfy and any time of the day kind of food.
We have so much than one style nasi goreng bro. Next consider to try nasi goreng kesuna cekuh..
Try to recook that nasi goreng, but try using mortar and pestle for the garlic, shallot and chillies. I also reccomend to burnt the shrimp paste first before mixing with other guys. Condiment such as "Acar" or cucumber pickles also a great addition.
As Indonesian i often make a similar dish with the Philippines Sinangag without knowing this dish actually exist, the difference is rather than using soy sauce i usually using salt and msg and i called it "nasi goreng bawang putih" which means "garlic fried rice". Maybe as a fellow SEA gang we sharing a similar brain cell 😂
In our filipino household it is common to use just salt not soy sauce..so yeah maybe we share the same braincells and tastebuds
The simplest fried rice would be javanese fried rice, just rice, oil, shallot, and salt to taste (coarse salt is better). Very easy and quick, you could add fried egg on top if you want to.
Doesn't taste rich tho. Will taste mostly "sangir" because shallots are the main ingredients.
@@anthonymc8361 we usually use shallot from neighbouring town Brebes, their shallot is the best. The key is not to overcook the shallot before adding rice, just few seconds until the shallot soften a bit then cook the rice and serve quickly before the shallot turn brown.
Garlic fried rice, Spam, and eggs seem like a perfect combo.
I always find that when you make Thai fried rice, you need to leave it underseasoned with minimal oyster sauce so you have room to apply prik nam pla liberally.
Uncle Andy, I really like your videos. Considering you choose Korean and Thai fried rice, I think your taste is more to fresh and citrus flavor (kimchi and lime). However, I personally like the savory taste. At the end of the day, fried rice is about taste, and what you have in the fridge. Cheers.
Recently, I switched from using cold day old rice to steaming the rice right before frying! Boiling for 10 minutes straining and steaming for 10. To me this is superior! The rice is warm, loose and dry enough!
Thanks for the great video!
SInangag = LESS IS MORE and that's why we Filipinos love it that way!
TomYum Fried rice from Thailand. My favorite.
Old time Thai fry-rice actually didn't use sugar because oystersause already got msg+sweetness in them and when frying we use Thai soy-sause + "Maggi" (I don't what other name is but we alway call it Maggi 😅) instead of fish sause
But other than that it look really good 👌
As Indonesian i always add ginger, and lime leaves but don't forget oil isnonly little to get smooky rice.
Little side note; Thai people normally add the onions in after the rice with the green veggies so that it still maintains some fresh crunch
Nasi Goreng would be my favorite fried rice because it takes up the heat and texture well as it tastes heavenly. Although the Thai fried rice is very delicious too!
Couldn’t say it better! Thanks Andy! ❤
FYI, Maybe some will say our Filipino friend rice is so simple and maybe not too appetizing is because it is made for breakfast and it is design to be done in just few minutes (especially if you have leftover rice from night before) and because most of us have to go to work early in the morning
and it's called SILOG, SI- for Sinangag(fried rice), LOG- for itlog(egg) and typically served with some kind of meat like Chef Andy here Spam which can be called SPAMSILOG
You should have cooked Tinapa rice!!! it is a traditional rice dish originating from the Philippines. It's prepared with a combination of rice, eggs, onions, garlic, smoked fish flakes (tinapa), soy sauce, scallions, oil, salt, and pepper. The ingredients are stir-fried in a wok until everything is fully cooked and tender.
Garlic fried rice at breakfast, Nasi Goren at lunch, and Khao Pad Goong at dinner. Yum.
I'm Indonesian, but Thai-style nasi goreng looks so tempting 🤤
amazing video andy! i love it when you post.
Hey Andy, the Filipino fried rice you should compare to other dishes is Adobo fried rice or adobo flakes fried rice. That has a better chance against Nasi Goreng and the Thai fried rice. Also, it sound like you're saying sinigang, that is a soup made with Tamarind. Sinangag is just garlic fried rice. I know, it sounds so similar, but they're completely different things. I thought you were gonna make fried rice with sinigang soup! Haha...
Anyway, great video! As a Filipino, I love that you used spam and egg. 😂
As an Indonesian, I love your nasi goreng recipe, cuz I love massive shrimp paste so much 👍🏻
There are so many kinds of fried rice in Indonesia, the one that common is the nasi goreng dukduk, the red and akin to chinese fried rice one. the other one is nasi goreng jawa with terasi/belacan ingredient or with mashed milkfish or shrimps. there is also nasi goreng medan and nasi goreng padang with sumatranese spices.
Thank you Andy for cooking this fried rice collection. You are talented and so respectful of different food cultures
Filipino here. I love Thai fried rice as well. Filipino garlic fried rice is the easiest to cook that's why we love it. Nasi Goreng is just so good because of the flavour bomb.
A tip for the Thai fried rice, the chilly lime fish sauce to get even better flavor. You can add a bit of slice garlic and shallot, do not use mince garlic and shallot. Then let rest for couple hours or even better overnight. The sauce will taste even better, the garlic and shallot will be even tastier too when eat with fried rice.
I am not saying other fried rice aren't delicious but I choose Indonesian fried rice because we grew up with it and delicious as well
As an Indonesian some member of my family love the sambal with a lot of shrimp paste as well pretty sure it's called something else, there are so many different type of sambal even one's without shrimp paste
With the nasi goreng, i usually marinate the chicken in a little soy sauce, sesame oil and a dash of corn flour for about an hour. Adds a nice flavour and seems to velvet the chicken a bit.