Pro Chef Reacts... to Uncle Roger MAKE EGG FRIED RICE (3M Subscriber Special!)
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- The time has finally come. I get to turn the tables on Uncle Roger and dish out criticism and judgment on his cooking skills. Let's see if he can stand the heat or if he should stay out of the kitchen.
Check out the original video and show some love by smacking the like button
• Uncle Roger MAKE EGG F...
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Uncle Roger picking up a few tips…
❤️❤️❤️❤️
Not bad!
@@therealeffect 😂
Let`s see how Uncle Roger gonna judge Chef Brian Tsao, for his egg fried rice! :) I cant w8 to see that !
Uncle roger, your favorite kitchen appliance for making fried rice is the induction burner right ?
Kopitiam is a coffee shop, kopi is Melayu for coffee, tiam is Hokkien pronounciation of 店, a shop, in Chinese. They can range from a food stall to a small restaurant, often with quite a unique mix of Chinese cuisine in local flavour with a hint of Euroupean influent. You can say that it quite a common phenomenom around South East Asian wherever you got a sizeable urban Chinese community, where they will use Chinese culinery technique to suite local pallete and add in a bit of Western colonial flavour for luxury appealling. In Vietnam back in the day we use to have tiệm nước, tiệm is Vietnamese spelling of tiam, usually run by a Hakka or Teochew uncle. They sell a lot of the same fusion food and well known in the city for their iconic take on how to brew a prefect slow brew coffee. Most of them is gonne by the early 2000s. I hope some fellow countrymen can prove I am wrong and give me the address of a good old tiệm nước of Sài Gòn.
This guys knows
aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa
Traditional Kopitiam/coffeeshop are run by a Towkay who runs a venue selling coffee (and sometimes selling desserts and toasts). They would make available tenants to open stalls around them. You can order food from the stalls or sometimes from other stalls from other adjacent coffeeshops, but if you sit down in the cafe, you have to order and buy a drink even if you want or not. It might have changed, and some restaurants claim to be kopitiam-s but kopitiam food is run by people who specialises in various dishes. This love, passion and dedication in specialised food is what many Straits Chinese restaurants are missing in Western countries. In singapore, Hawker centres replace Kopitiam, where many restaurants try to invoke/simulate nostalgia of ‘kopitiam themepark’, but quite different from the local spirit of a kopitiam. For those who belong to the old Chinatown community, Kopitiam is where the communities congregate, newspaper are read, gossips spread and culture passed down. You’ll learn who’s who from growing up having breakfast or dinner there. It’s an important part of our lives and culture and I often feel sad and lament the demise of specialist stall-owners due to low prestige, long hours, low income and lack of support for their craftsmanship.
Also, since she mentioned Singaporean kopitiam/coffeeshop, not to be confused, there is actually a brand of food-courts in shopping centers in Singapore called Kopitiam also. She is referring to the traditional kopitiam but might be a bit confusing since she isn't actually setting up a mini-food court style shop; which is more of the traditional kopitiam. Her restaurant is selling food found commonly (as individual stalls) in a traditional kopitiam e.g. chicken rice, toasts (with options such as kaya, butter etc) eggs and coffee/tea sets, nasi lemak etc.
Yessir
If you did not know, the peanut allergy guy is actually Liz's husband, a very lucky man in my book, her channel is well worth a look, very funny videos from her house with 2 kitchens.
"Auntie" Liz has her own channel!?! She is an amazing chef and so funny with Uncle Roger. :)
@@marcusdire8057 Yes, th-cam.com/users/ChefElizabethHaigh if you could not find it.
@@marcusdire8057 It's under her full name Elizabeth Haigh. Unfortunately It's been dormant since last fall due her cookbook geting hit with a plagiarism lawsuit.
@@SEAZNDragon That is very sad. :( Thank you for the info though.
@@colinfun Thank you! :)
They are friends in real life, which makes their interactions so much better because she know what to expect with him.
From him *
@@enriqueaguilar422 with him is also correct, clown
I'm so glad i found uncle rogers channel. Since i started watching his content i was inspired to use more Asian ingredients in my cooking (I'm a University student, decided to do cooking as one of my hobbies because its a basic life skill). The Asian ingredients I've started to use like white pepper, thai chillies, soy sauce, fish sauce and sambal have really elevated the flavours of my food
Stay curious! It's one of the best pathways to an ever-improving mind and life.
Damn this guy has his life together fr. New sandwich shop and metal band all while doing a youtube side hustle.
Your comment regarding spreading more education with Asian cooking is spot on.
Turns out I've based everything on so-called asian recipes that are basically Mr Chilli Jam esk based adaptations for western palettes. I think on some level they just want to turn out books without giving one iota of respect to the traditional method; they wouldn't do it with French cusine so why do it with others. Just do it properly and then make suggestions as to alternate ingredients while bringing attention to the fact it won't be the same.
Simple things make a huge difference, like I've only last week started cooking out the coconut milk in my thai curries... what a difference splitting the milk makes. It changes the whole flavour profile of the dish.
This is 100% my experience, and I'm so glad I was able to find the right info and change.
The lasted Mr Chilli Jam’s “Thai red curry” video from uncle roger, is the worst so far
@@silvermeasuringspoons6462 aye... It's not thai, It's not red and it's not curry! lol
You're about the only reaction-to-reaction-videos that I've found worth watching. You add so much useful information to Uncle Roger's entertaining videos. A collaboration where you two react to Asian cooking would be amazing, I'm sure 💜
I've not had a problem starting with the garlic and shallots. As you're mixing more cold ingredients in it cools them down enough to keep them from burning.
Yeah, this is simply just down to preference. I've done either and prefer garlic onions first.
Found the same thing. Always worried about the threat of burnt garlic, but it almost never happens, as next after next ingredients juice up the pot and keep on breaking down the garlic till it's more a sauce maybe, not so much potential to burn.
@@dingfeldersmurfalot4560 now sometimes I decide to cook fried rice and I don’t have any fresh garlic, so I’ll used minced garlic (the dehydrated kind), and that stuff will burn very quickly, so I put it in immediately before I put in the rice.
You should watch how uncle roger cooks actual thai green curry. And you will love the banter between him and the chef.
So "Kopitiam" to us is just a type of shop that congregates tons of tiny hawker stall into one massive shop. It's much like a hawker center but not a building itself. It's like a shop-within-a-shop. You can find tons of different food sold by different stalls, all in one shop.
"Kopitiam" essentially just meant "Coffee shop" as in the past, such shops do only sell Kopi (Coffee) and Roti (Bread) with butter and kaya (Coconut and egg jam). As times change, taste does too and soon these Kopitiam bosses had to add more food items into their business and by the time the 80s and 90s rolled in, the "shop-within-a-shop" system was the mainstay and now if you ask locals what "Kopitiam" is, that's what it is, "shop-within-a-shop".
As a garlic lover, I tend to put a lot of fine minced garlic in my fried rice too. There's something about it that is addicting. 😂
I worked at Chick-fil-A, a customer wanted something well done, but all our chicken fryers (we fry chicken in peanut oil) were either down for cleaning or in use. One of the ladies threw the chicken in one of the fry fryers, where we use canola oil. We had to shut off the fryer and replace the oil, that was like 7 gallons of canola oil. Allergies are no joke in a kitchen
So cool how excited you got with the white pepper. It's true, it adds that something special in Asian cooking 🤩
It's actually very easy in application. Whatever you are cooking, even for western cuisine, if you want a pepper kick but don't want your pepper to be palatable, just use white pepper instead of black. It seems like no westerners know about this at all. It's crazy.
@@harrislam palatable? You mean noticeable? It's a thing in French cuisine, purely aesthetic: using white pepper in white sauces to avoid "unsightly" black specs.
White pepper has its distinct taste though. Brian says "moldy", I'd put it as hay-like (or dung-like). Not really a subtler alternative to black pepper, just a different thing.
Re: gas cookers: We are about to rebuild our kitchen and we have gas mains on site. We ended up going with induction hob on the inside and then a covered outdoor kitchen with the BBQ and a wok burner. Best of both worlds. I agree that appliances need to head to greener but if you're minimizing footprint in other ways (and not using gas to boil potatoes) then I think there's a balance. Also those (good) high KW induction hobs are super expennies at the moment.
Outdoor kitchen with wok burner?! Fuiyoh!!! Now all you need is pots and pans stored in the oven and then you have two authentic Asian kitchen! Just make sure you only use induction stove for guest that you hate! 😄
@@michaelheliotis5279 Soz, I am a man of all cultures. Double oven because one isn't enough. Wok burner one night, asado (Argentinian BBQ) the next, but still need a good old fashioned Sunday roast with a pint of bitter from time to time.
If Brian or Uncle Roger ever visit NZ though I'd hook them up with a hangi. Native Maori cooking method where you dig a whole, set a fire in the hole, heat rocks with it then bury food wrapped in soaked flax to cook in the ground for several hours.
It is unreal and everybody should try it once.
One highly underrated benefit of induction stoves is that they are really good for old people, inexperienced home cooks, clumsy people, forgetful people, etc. I definitely feel better about my grandma using an induction stove than a gas stove... and myself, too, because I'm just a dumbass. xD
To be honest, white pepper is quite important in european higher level kitchens too.
Most underrated spice
The problem with gloves is I’ve worked with people who literally never change their gloves. Like they use the same gloves from open to break and a second pair from after break to close.
This is unfortunately true and disgusting. I've seen people pick things off the floor with gloves on, not change them, and go back to making food. 🤮
@@magdolyn Ugh. Supposed to change your gloves after *every task* when handling food. (source: my own food service XP, including at my current job.)
@@acsound 1000000%
"At least I'm wearing gloves right?"
True, i personally prefer the chef to use clean hands
When I cook rice I don't measure using finger I just pour water until my ancestors whisper me in my ear saying “that's enough my son you've done enough”
If I remember correctly, "Peanut Allergy Guy" is Auntie Liz's husband. That's why he's such a good sport in the videos.
With the allergy thing, i had a friend who was allergic to pepper. You can imagine how careful she had to be when eating out
SO WEAK
"This is the knife I used to beat Bobby Flay" sounds bad out of context, like you stabbed the life outta somebody 😅😄
Kopitiam (ka fei dian) is Chinese, directly translate into coffee shop. (not China) Basically a Chinese Cafe in Malaysia/Singapore. But it is not same as western Cafe. Normally Kopitiam sell cofee/tea and soft-boil egg with toast bread. But kopitiam also have one or many stall that sells variety of food of many kind depend on what available there.
I live in an apartment with electric stove. It's not an induction burner, but a low grade electric stove. So I have to rotate my wok frequently will stirring for the heat to spread out more evenly.
Imagine if, when you do your fried rice cooking video, Uncle Roger reviews it, and then, you follow up by reviewing Uncle Roger reviewing you...
Reviewception
Oh kopi tiam is everywhere in Malaysia but take note that Malaysia and Singapore has different meanings of Kopi tiam.
-The term kopitiam in Malaysia is usually referred specifically to Malaysian Chinese coffee shops.
-Food in a kopitiam is usually exclusively Malaysian Chinese cuisine.
-Food courts and hawker centres are usually not referred to as kopitiams.
Popularity of the old-fashioned outlets along with society's obsession with nostalgia and increasing affluence has led to the revival of these pseudo-kopitiams.
All of these are just Malaysia Kopitiam as I'm one of the citizens who also enjoy in kopitiam.
As for Singapore is better ask Singaporean.
@6:33 - I'm with Editor Jordan....no such thing as too much garlic.
first time commenting but I'm loving your videos. I really love the added professional advise/tips you add to Uncle Roger's comedy. Good stuff! :D
The one thing gas stoves will always have over electric: They're not vulnerable to blackouts. Which can be important when dealing with a New York winter/hurricane/Con Ed strike...
Also, quality peanut oil doesn't actually contain any peanut proteins, so it won't trigger peanut allergies. Now, if you've fried peanuts in it, that introduces those proteins.
Sesame oil is a finishing oil for flavor. It will burn very fast. When finished cooking turn off the stove, then add the sesame oil and stir.
Kopitiam is a verse of traditional coffee shop in Malaysia and Singapore
wow- youre right. she is a really good sport about standing there and letting nigel have some fun at her expense. she seems so classy.
My mom's egg fried rice: egg, onion, whatever oil there is, meat (meatball, sausage, everything works), day old rice, I'm not sure if she puts in msg and she always uses a wok in a gas stove
yes finally, i wanna see ur reaction to thai green curry or ramen next
i got so many informations out of this video, i will prob never need them for myself, but i looooooove listening to ppl that know about what they are doing and sharing their informations and experience
I really appreciate the nuances you add to cooking in general. Thank you for your content!
Uncle Roger's Jamie Oliver's Thai Red Curry
Without the Thai, Red or Curry
I also just like how easy to clean induction stoves are. The stove tops with the metal coil are a complete nightmare, and cooking with fire gets too hot.
I had coil under ceramic. Easy to clean, wasn't induction. Overall, terrible for heat control. I have electric coil, but I prefer gas. Just not available unless I set up a portable where I live.
ffrom mrnigelng
mrnigelng
One year ago
Niece and nephew! Uncle Roger overdid MSG on purpose to get that epic slow motion pouring shot. When you make your own, don’t use this much, too salty! msgmsg
THANK YOU for 3 million, BAI BAI!
I like using duck fat and I finish with a duck egg. I keep the yoke jammy. I love the addition of white pepper. You can also use anchovy paste. Anchovies are Italian MSG
I love it how I always learn something new when I watch your videos🌟🌟🌟🌟🌟
induction heaters are also used to melt metal, so there should be no problem getting wok hay as long as your induction stove is high enough power.
I love the way Chef explains the various techniques. Not just how, but WHY, and whether there are viable alternatives that us Muggles (non-cooking folk) can actually use.
lol I love the White Pom Handle Dexter knives. A Staple in every single professional kitchen in North America
I really like your channel and am learning a lot about Asian cooking! As a pastry cook, I love your emphasis of mine en place-saves so much despair half way through a recipe.
I loved watching Uncle Roger make his own egg fried rice. And I love this review!
9:46 Both chefs put their heads down at the same time after Uncle Roger said "touch something moist".
I was looking for this comment
I don't think you can split between "western" and "asian" on the knife front - waboucho - Japanese knives, have a whole plethora of varieties ranging from the ever present Santoku and Gyuto in home kitchens to the specialized varieties like yanagi and unagi-saki that exist to do stuff.
Kopi: coffee
Tiam: shop
Also mostly a hawker centre where there is a collection of asian food and desert
Keep up the awesome content. I will overlook the time you called me out about the wife doing laundry in the background. Hope your sandwich shop takes off, sending you some Aloha from Hawaii. Lets Grow!!!
Food allergyns good.
And not handling food with bare hands another good point.
I tend to grate a whole block of cheese then portion into multiple food boxes or ziplock bags to freeze. Since I stopped handling portion the grated cheese in fridge it lasts a lot longer, like from 3 to 4 days upto a couple of weeks.
So cheese spoilage way down if I don't use.
Adam Ragusea is freakin’ brilliant. He has made me re-think so many aspects of my cooking and I’ve been cooking semi-professionally for 8+ years
What is cooking semi-professionally? Does that mean you get paid for it but you are not in charge of recipes, or is it more like you sell plates on the side/for events when you can but it’s not your main source of income?... not trying to be smart just curious
@@ShockwaveITB well I work as a head chef for a campground in Stockholm when season is in (150 people, 4 times a day). So calling me a professional chef really sends the wrong message imo. Don’t have any formal education but a very enthusiastic cook
It’s also not paid that much money so wouldn’t be able to support myself if I did it full time
Have u seen his horrible steak video???
@@dylanrichards8414 don’t recall it at least. What did he do?
Is she albino like me? She seems super chill. Good review. I always like your reactions to Uncle Roger because I don't always know what to take seriously, and your chef experience imparts credibility to your comments and advice.
Just took a look at your sandwich web site. It all looks and sounds fantastic! A couple of questions though...
a. No hot sandwichs?
b. No sandwich with hot gravy/sauce laddled over the top?
They do look two things...delicious and VERY generous on thee portions, Wishing you great success in your endevors!
I wish I lived closer to NYC to come out and support the new shop!
I love everything you do. Keep making great content, music, and food, my guy!
You can discount the garlic a small amount as he cooked it longer ( starting with the garlic as opposed to the egg)
Just wanna say, your band is right up my alley and I can't wait to have my vocal chords condition again so bust some ear drums. Good shit.
This is by far my new favorite channel. ✌️
Love the content, keep it up! 🫡
Thanks for dropping the knowledge!
Depends on which SE Asian country. Most Filipinos probably beat eggs with fork.
kopitiam = coffee shop, kopi = coffee (in Malay), diam = shop (in Hokkien/ Min Nan dialect). Its common in South East Asia, operated by NanYang (Southern Ocean) Chinese diasporas. Patrons can be found frequent the coffee shop at breakfast or tea break hours, common food served is Margarine / Kaya (Coconut Jam) spread toast with some sugar sprinkled on top, paired with half boiled eggs and a cup of coffee, some nasi lemak (coconut milk rice with some friend chicken or spicy paste with anchovy ) or some other local cuisines
Chef! You should definitely check out Mythical Kitchen, just to see some of the crazy stuff they do over there. I think you'd really enjoy Chef Josh's knowledge and skills.
Chef Brian, we use Kopitiam in Thailand as well. My region has a lot of Chinese immigrants from the Qing Dynasty (~1800s) who moved for better economical opportunities.
I recognize some of these Hokkien and Cantonese words used interchangeable with Thai, Cambodia, and English. Border towns are always so wild in terms of dialect and borrowed words.
Uncle Roger was challenged to make Spaghetti Carbonara by Vincenzo's Plate and he pulled it off, you should check it out
I love to watch Auntie Liz cooking. And she is the most beautiful cook in the world. Uncle Roger did wel. And did he wear a expensive watch?????😂 He
Kopitiam loosely translates to coffee shop. U can find a lot of kopitiams in Malaysia and Singapore
Yeah! THIS is the one I was hoping you’d react to! Liz’s method is the one I replicate.
Uncle Roger's egg fried rice is really powerful 😎
Chef Brian, thanks for reacting to this video. Nice to see Uncle Roger putting his money where his mouth is, and showing us how he makes his egg fried rice. Enjoyed this video very much, and am looking forward to your egg fried rice video. Do you think you might branch out to do some of the other dishes that Uncle Roger has commented on in the future?😋
your videos bring me genuine happiness
Re peanut oil, allergies are caused by protein, *not* fat.
People who are allergic to peanuts can safely eat refined peanut oil.
When I was young we lived in Singapore and hearing “chicken rice” gave me a powerful craving for some hawker stand food.
IMO although Uncle Roger's use of MSG is definitely overboard, I think the amount of garlic he uses to may be okay in egg fried rice that also has shrimp in it. Those two ingredients enhance the umami. Of course, for the best result, we can go the Esther route of cooking the rice with shrimp stock, making shrimp paste from the shrimp shells & putting that paste in the rice while cooking.
I haven't watched this entire video yet, but I'm so excited to see what you think of Uncle Roger's fried rice!
It’s a preference with the order of the egg, I’m white British and used to go the same way mr roger does, I now put egg after the rice. I use Korean soy sauce now in almost all cooking where soy sauce is required. Even put a bit where it is unusual in ragu for example in part replacement of salt.
"this is the knife that i beat Bobby Flay with" is such a funny sentence to me, idk why
The video I've been waiting for
Nice video as always ! Looking forward to yours ! Pretty sure Peanuts allergy guy is Aunty Liz husband btw, not sure if you knew :D
Such a fun and informative video, well done.
20:46 Don't think we didn't hear you about to call him Jamie Olive Oil. XD
Speaking of whom, I'll toss my vote in with the other comments. Go watch Uncle Roger watching Jamie Oliver making "thai red curry".
Thanks for the content bro!👏
Put garlic n onion first is to get the flavor out. It flavours the oil. That's how the malaysian or asian cook. Put the aromatics in oil first to get the aroma
Hahah finally. New subber but been catching up with ur uncle Roger reacts videos. Loving ur opinions and ur take
Peanut oil is safe for people with peanut allergies. Refined peanut oil doesn't have the proteins in it that people with peanut allergy are allergic to. That is why peanut oil is good to use in commercial kitchens. Also has a very mild flavor and smell.
Lots of respect to the chefs that do everything with just a cleaver. 🤘🏽
Buried in the comment section of the original video, Nigel admits that the amount of MSG shown in his portion of the video was strictly for comedy.
"This is the knife i beat bobby flay with" if you watch this clip out of context it sound weird 😂😂😂
Nah. It would be weird if he said, "This is the knife i stabbed bobby flay with". "Beat" is ok. 😂
Greetings from 🇵🇭
Metalheads up 🤘🏼
I love my garlic, I always use a minimum of double the recipe states. I'd wolf that rice down too but yeah bit too much MSG which is something I never had a problem with, always believed everything in moderation is just fine :)
greetings from Switzerland 🇨🇭
6:42 "that's what Asians do man, they fuckin complain"
I guess that's why we Frenchies band well with Asians.
Music sounds dope Brian!
Thank you!
This video autoplayed while I’m doing busy work in the background and your voice reminds me of YongYea’s voice. Guess you guys possibly come from the same place. Great video btw :-)
You ever opening a restaurant on the Southside of Chicago?
His 5 million subs video was Thai Green Curry.
Obvioudly,always great.!.Auntie Eshter always a great sport,and so Chef Brian..but,just..what are those pair of pliers on the desk.?..
Kopitiam is another word for coffee shop. Malay and Hokkien translation
just so you know there are now industrial induction wok stations
Kopitiam = coffee shop =咖啡店
I love Uncle Roger videos, and I have really enjoyed your reaction to them as well. Although double Jamie Olive Oil is seriously making me consider therapy.
Love the vids! Keep them coming