Downside is that 'Peanut Allergy Guys' vent their frustrations of being 'allergic to peanuts' by making rave-partyesque, loud, clanky noises when they lament their "Peanut Allergyness" 😬😢
@@ricklee5431 and let's not forget that Peanut Allergy Guy/Husband is probably constantly reminded every time to him that hospital is not fair, it's only just down the road with an uncle roger tone of voice too. 😂🤣😂🤣
Goes to show what it takes to make the most awesome Nasi Lemak, incredible amount of work for a seemingly simple dish. Here in Malaysia I can just get it anywhere and mostly they are good ones, but I do remember back in Amsterdam in The Netherlands, where we had to cook it ourselves just like in this video. Thankfully it is rewarding, as nothing beats a good Nasi Lemak.
Nasi lemak is one versatile dish; u could pair it with almost everything from sambal kerang, sambal paru, rendang ayam, rendang daging, hard boiled egg, sunny side up, bergedil etc. now im craving for one!
The impact Elizabeth and Uncle Roger has had in introducing Malaysian / Singaporean dishes to the world is truly underrated. Wish I can visit the cafe one day
This is precisely just like my mother used to make. In Palembang, city where I live, We call it Nasi Gemuk. It was so special, because my mother made it just when we got our anniversaries. But now on you can buy it anywhere in the morning or evening. You will find this kind of food in many city in Indonesia with different names and variantion.
A Malaysian colleague of mine in the past made that fried chicken for me and it was delicious! She gave me the recipe and now I wanna make my own sambal to go with it 😊
HOLY CRAP. The camera work is SUPERB. I don't work with cameras; I'm just a serial youtube consumer. But that looked incredibly fresh and creative to me.
Detailed recipe for a fantastic looking sambal, celebrating 100k, Uncle Roger puns, techstep during assembly... so many things going well in this video!
Next week I’ll have the pleasure of visiting both Mei Mei AND Normah’s in Queensway Market. Nasi Lemak will be the common dish at both….don’t let me down, chef!
I first tried this when I visited Malaysia, and it's a favorite! I think it is one of the top street food dishes in the world. Thank you for this video!
Nasi Lemak is not exactly a street food in the sense you can eat it immediately, on the go, but you can find it usually in the stall by the road, hawker stall & in proper restaurant from dawn to midnight. Props to you for trying & liking it!
@@iqbalmuhammad2920 You’re contradicting your own words. Hawkers are vendors by the street side. I’m from Canada but I’ve lived in Malaysia for several years. Nasi Lemak is known as a type of street food. It comes ready made, wrapped in banana leaf and sold by street vendors hence it is a type of street food. Yes, it can be eaten at restaurants and cafes but it is also sold by street vendors aka “hawkers” and what you guys call “stalls” on the roadside.
@@LordStaind Street food: food that is cooked and sold in public places, usually outdoors, to be eaten immediately. (Cambridge) You cannot eat nasi lemak while standing, or walking. It is unlike taco, fries, hot dog or drinks (where you can literally eat/drink on the go) You must have a proper table for nasi lemak or place to sit down.
Congrats on 100k aunty! Somehow my hearings a bit teased when she said "ayam goreng,asam,gula,ikan " using her english tongue, hadn't know singaporean talk like that. 8:53 what's with little hand and wink and loving the use of banana leaf. Thank God we can stole from our neighour to make it more tasty.
I actually like her collabs with Uncle Roger and I'm sure her cookbooks would have been great or even better if she didn't plagiarized from a Singaporean author/chef, recipes yeesh but like even personal memoirs to close ones? YIKES.
Seriously I very2 impressed & like the way you make Nasi Lemak even though you are not Malaysian, all the ingredients thats you say are true & your Nasi Lemak is similar like Nasi Lemak in Malaysia. As a Malaysian im very happy for that 👍💯
Really authentic, not even one corner cut (according to my knowledge). Everything was prepared from a scratch. For me, I prefer the sambal to be blended rather than pounded.
I appreciate the level of detail and effort that you put into making this nasi lemak tutorial. Congratulations once more on reaching the 100K milestone! This video was well worth the wait and I love all the Uncle Roger-related Easter eggs that you snuck into it.
She still put in a lot of effort to make the video, so I would respectfully disagree with you about the aging of my comment. However, there is compelling evidence behind the plagiarism charges so I understand where you are coming from. I am also deeply disturbed by the charges. Everyone, especially her supporters, deserves to know the truth as it pertains to the content in question. It may be difficult to own up to a serious error in judgment, assuming she can’t justify how that content made it in her book, but it is the best way forward. Her silence will continue to lead to questions about her integrity while threatening to undo all of her credibility and hard work.
@@Yurihoodjr1975 yeah I just got my book not long ago and im so sad i need to return it. As a chef I dont really buy cook books but I enjoyed her so much I wanted to support and now im like wow so sad
Just want to say I've been really enjoying your videos ever since I saw you on an Uncle Rodger video and now I hope you continue to get some content out here and there :) I never would have never have thought to try this dish to be honest. We just had Heritage Festival over this weekend and I went straight to the Singapore booth and got me some Nasi lemak. I was partially weirded out by the fried anchovies the whole time but started really actually enjoying their little crunch and saltiness. The disk was only a small plates worth but you aren't wrong when you say it's filling! I'm actually a little obsessed over it now lol
"This is no chili jam..." buahahahaaa! Poor Mr Olive Oil 😋 "I'm even gonna do some pounding...." 🤣 - stop it already Liz or we'll never get to the actual cooking! I am particularly interested in the Sambel recipe. I have never made it with Tamarind but will certainly try next time. I've used Tamarind a lot in Indian recipes and find that the ready-made Tamarind Paste available in Indian grocery stores is much easier to use.... there is an element of laziness involved of course 😇 Thank you 'Auntie' Liz for a great and in-detail presentation! We are waiting with bated breath for that huge live-changing announcement... what could it possibly be? 🤔
Love the shots of the Nasi Lemak at the start... music is a bit loud... not sure if the music is meant to sound distorted on purpose, but it was distorting my speakers a little. Congrats on the 100k subs and awards for Mei Mei, well deserved, and may you continue to climb ever higher!
Crossed over from Uncle Roger. I just wish to say this: Liz, what a shame. You're a talented Chef. If you had transcribed your verbal script into personal Notes & other personal Touches for Nasi Lemak (or other recipes) in your Makan Cookbook, it would have been more reflective of your personality, skills & experience. I understand the Gag Order...but better luck next time.
Echoing this - BETTER LUCK NEXT TIME. The numerous ways where this situation could have turned out SO WELL makes the plagiarism scandal with Makan even more tragic and unfortunate and wholly unnecessary. Intelligent, hard-working, committed, attractive, talented, eloquent, street-smart, obviously savvy and business-minded, well-connected to both media and the culinary world, the sky was the limit for Ms Haigh. Just drawing on her personal narrative, with the duality of her British/Singaporean heritage, her shift from Architecture to food, her association with the largest culinary media brand in the world, her experience leading a food start-up esp during a period of great trial for F&B, all and more provide rich and compelling background for any recipes she would have wanted to put out - on print or online. I would actually have prioritized building an online presence and community before branching out into print, perhaps a 1-3M subscriber base, then consider releasing a cookbook but even at her young age, Ms Haigh's story could stand on its own merit. Just really surprising and disappointing why that didn't happen.
Imagine that coming up with a completely fake and original stories like the ones in the plagiarised book would be a lot faster than trying to copy and rearranging words to make it sound original and creative. Disgusting
Congratulations 👏 on the award! The Nasi Lemak looks authentic and the banana leaf wrapped very nicely (it's easy to tear the leaf to those who are untrained). Kudos!
Wah lau, this one DAMN SHIOK! Auntie Liz exceed yourself. Your Uncle AngMoh give two thumb up! Peanut and ikan bilis make si beh delicious snack to have with cold beer one!
@@kaiserlow652 It means she copied someone's homework/ years of cooking experience and did not want to admit to her guilt. It is comparable to stealing because it is an intellectual property of another writer and she stolen it shamelessly. You can already see their true colours when the comments get suspiciously removed seconds after they were posted apparently.
Had a delicious nasi lemak and Hainan chicken rice from Mei Mei last week. I love the innovation that you can add extra sambal, kacang and ikan bilis. A lot of places skimp on those things and thus ruin the experience.
Bought the book, subscribed to the channel and loved (nevermind liked) every video since. Big fan of Auntie Liz and the channel. Congratulations on 100k subscribers 👏
@@jims9438 she copied this person called Sharon Wee. She copied it so much that all the steps are the same and to add to the shame, “Auntie Liz” even copied Sharon’s memories in her book
The irony is knowing the Sharon Wee stuff, should look in the mirror before calling out J Oliver… not saying she doesn’t put the work in but taking someone else’s shit like that without recognition is pretty cold. I know most successful chef personalities take skill from those that just do and don’t monetise but the memoirs man.. we all use others recipes but call it out, Rick Stein style. Go to the source, like these chefs do, presentation is just showbiz lure
@@AllPileup yeh I agree. Oliver seems like he’s trying to make authenticity palatable for predictable masses of other cultures - which you could argue is a skill in itself. Whereas plagiarism is gross
@@adamrajcarless8145 Pretty low effort plagiarism too: Original (Sharon Wee) “It faced many challenges along the way. It first started wiith converting her handwritten recipe measurements from katis and tahils and learning the different daun (or herbs) and rempah (spice pastes). Recipe testing in New York could be challenging. Shopping for ingredients neccessary for our cuisine often entailed trekking down to Chinatown by subway...” Haigh “....I faced many challenges along the way. It began with my having to translate hard-to-read handwritten notes, or convert measurements, and moved on the learning abou the different daun (herbs) or rempahs (spice pastes). Technique aside, ingredients were hard to find, but thankfully I was just a bus ride away from Chinatown in Central London.” SHAMEFUL instagram.com/p/CU1YE8RhEA-/
Came here from uncle rogers reaction. Nasi lemak is one of my favorite dish, but I am living in a small city and I can’t find it in the whole city. I miss it a lot, am going to make some my own with your recipe
Love how she says 'back home in southeast asia'. :) I'm from Singapore and that nasi lemak is legit! Great attention to details like the curry leaves on the chicken n the skin on the peanuts. Congrats on 100k subs auntie liz!
@@ericcartsman i never liked that fish lor. 🤣 But hor, i suppose in SG we seldom see hard boiled egg in nasi lemak. Usually sunny side up or sometimes omelette
In the old days we used to buy Nasi Lemak wrapped in newspaper with a small piece of banana leaf layered inside so that they don’t use so much banana leaf ... but definitely I’ll try doing this 👍👍👍👍
It was "life changing" because it was found out that her career is over due to her crime of stealing from someone's hard work and didn't credit them where it's due.
@@tiasmeaton2454 You can literally find loads of information online at your fingertips when you look it up. Why not use that? There are side by side comparisons of the texts that are copied.
@@tiasmeaton2454 There are literally news sources and a guy who did the dirty job of buying both books and compared them side by side. If you do not believe the guy, you can do your independent research as well and make the comparisons yourself.
You should visit Malaysia or Singapore. They're much more authentic than eating in London with ingredients that are much more difficult to source and can be costly. Probably sold as a premium at Mei Mei.
LET IT BE KNOWN! That the 'Lemak' in Nasi Lemak does not mean 'fat', even though that is the first translation you'll see in dictionaries. Lemak here is the word that describe the 'rich/creamy/milky' taste you get from the coconut milk.
Yes she's a liar for not doing her research properly and should have her Michelin star rescinded. Not only did she copy someone's homework but she did not bother to put in effort into her cookbook. How shameless.
Hi Liz Looks absolutely delicious, and many thanks for sharing the many ingredients techniques to making this dish and your cuisine so tasty. Congrats on your 100k and glad your collaboration with Nigel have put you on the map. 👏 Looking for your shop in NYC. 🙃
You can tell shes still not used to making videos hahaha Hope you get more attention and grow as big as Nigel!!! But all in all, we still love you auntie liz (came from UncleRogers Weejios) Les Goooooo
What a gorgeous nasi lemak tutorial it's as gorgeous as you! All the best in your future endeavors would love to visit Mei Mei if ever I'm in London again 💗
Auntie Liz, I received your book today and I think it's really nice. That's really all I wanted to tell you today, because I'm happy to have it, but also today on Reddit, after already receiving the book, I read that there are plagiarisms in it. Now my happiness is slightly mixed with confusion and some other weird feelings. What to think now? I would love to hear a few words from you about all this. In either case I will certainly try some of the recipes, everything looks so pretty. I am also wondering if the meat dishes presented in it can be made vegetarian by using various meat substitute products that have been growing in popularity. I'll definitely do some experimenting.
Yes you should. The recipes are indeed not copyrighted and universal. You should definitely try it out yourself because these were years of hard work and experiences the old generations had to make such food taste delicious. Look past the plagiarism for now but do not forget that these were possibly not her anecdotes but somebody else's.
I believe you can return the book now, I would wait until the reprint of Wee's cookbook is out, "Growing up in a Nonya kitchen" and order that as your reference.
Proper chefs video. No unnecessary breaking down of the relative amounts of individual ingredients, no ponderous dwelling on cooking times in different scenarios - its more like this is the idea, these are the important process highlights, and the special considerations for each ingredient, now you go deal with it xD. I was tasked with authoring a small table top cooking book some years back, which was a mixture of recipes, employee interviews and fotos of food and the daily production in the restaurant in question. I swear the hardest part of that project was getting the chefs to first of all just sit down with me, and then break the recipes down into small detailed descriptions that would work for families and home cooks. What they wanted, for obvious reasons, was to GET ON WITH IT! I shouldn't generalise based on a single restaurant of course, but there you go ... anyway - love these videos. SPent a lot of time in Indonesia and Malaysia over the years and love the cooking and these insights into it.
Few months later, everyone forgot about her plagiarized cookbook already lol. Without an explanation or an apology, she stayed silent only until it's forgotten did she slowly showed herself on social media. Real nice move. To be a better person is to apologize and explain on what you did was wrong and move on from that. Not pretending like it never happened. 🤷🏻♀️
I just came off here from Uncle Roger's vid, from the time she was first introduced she really seemed like a nice person, I mean people wouldn't be collaborating with her if it wasn't, plus clearly talented and knows her craft... So much so, that's why it baffles me after learning the whole thing in here and a bit of searching on WHY one would commit such a low blow to this, I mean you got the resources, talent, experience, and you can't say you just got lazy where you literally move all day long and run the kitchen and restaurants... Well whatever the reasons, all I can say is from now on we all learned from this, and just good luck is all...
I mean, she doesn’t even really come off as a nice person. Never really got a particularly nice vibe from her. She just seems tunnel visioned on fame at any cost to me. Always has.
she runs a busy successful food outlet, making money off the books and SG-Asian food culture. how could she ask people to send her money to open another restaurant? just cancel this crowdfunding project already.. apologize to the author Sharon Wee, pay off the royalty. in the future, do research properly. not just pushing products to the general public. we are so over influencers trying to make a quick buck. TH-cam hype will not last.
@@kiatography22 It seems kind of odd because most people would go to the bank to get a loan. But hey, more power to her if she thinks she can get crowdfunding to pay for it with no interest to pay back. It's going to be hard now however with this scandal over her.
isn't sharon wee dead already? I believe the one who claimed the plagiarism was her daughter. Edit: nvm, it's really sharo wee but the recipes are from her mother
Making money off plagiarism is not good, that I agree with. But you seem to imply that making money off Asian food is a somehow reprehensible action. I just don’t understand this point of yours, as profiting off food culture is- well- basically how every single restaurant makes money
Props to Peanut Allergy Guy for having such a good sense of humor to be constantly ribbed over his allergy
Downside is that 'Peanut Allergy Guys' vent their frustrations of being 'allergic to peanuts' by making rave-partyesque, loud, clanky noises when they lament their "Peanut Allergyness" 😬😢
@@ricklee5431 and let's not forget that Peanut Allergy Guy/Husband is probably constantly reminded every time to him that hospital is not fair, it's only just down the road with an uncle roger tone of voice too. 😂🤣😂🤣
He so weak, haiyaaa
lmao
Don’t worry Hospital very near
The constant Jaime Oliver roasting is amazing. The hair color change threw me off but Auntie Liz you did an amazing job
Hmmm seems she is under fire for plagiarizing recipes and even experiences at the minute.
And she's busy deleting comments here and restricting her twitter n ig.
Atleast Jamie didnt still people's work.
Auntie Liz and Uncle Roger slowly cranking the two sides of Jamie Olive Oil spit oven.
@jeremy ray Dude it's not serious.
"THIS IS NO CILI JAM." man... Jamie Oliver really do be roasted, like the peanuts on the nasi lemak.
Hahahaha yeah but not much for the peanuts alergy guy
chili jam dude getting berated for using chili jam makes me happy.
Wow Malay food cooked by white people ..nasi lemak has gone global
@@Aussie-zj8mt actually she is from Indonesia if i not mistaken
@@CrossSkullz 🤣🤣🤣🤣she not from indonesia,she from singapore...
Goes to show what it takes to make the most awesome Nasi Lemak, incredible amount of work for a seemingly simple dish. Here in Malaysia I can just get it anywhere and mostly they are good ones, but I do remember back in Amsterdam in The Netherlands, where we had to cook it ourselves just like in this video. Thankfully it is rewarding, as nothing beats a good Nasi Lemak.
Nasi lemak is one versatile dish; u could pair it with almost everything from sambal kerang, sambal paru, rendang ayam, rendang daging, hard boiled egg, sunny side up, bergedil etc. now im craving for one!
@H1IWH42LqV alah lebih kurang jer masakan..kayu ranting..guli kaca..pucuk daun..anak ayah..sepupu sepapat..bende same..panggil je lain
@H1IWH42LqV nasi padang has different types of gulai/kuah.
I should also say thanks to Elizabeth for bringing over a bit of our culinary treasure to that part of the world.
By plagiarising
The impact Elizabeth and Uncle Roger has had in introducing Malaysian / Singaporean dishes to the world is truly underrated. Wish I can visit the cafe one day
Thank you! We hope you can visit one day!
Agree.. my wife has Thermomix and it is crazy good. So many functions and features to make preparing food/cooking easier!
This is precisely just like my mother used to make. In Palembang, city where I live, We call it Nasi Gemuk. It was so special, because my mother made it just when we got our anniversaries. But now on you can buy it anywhere in the morning or evening. You will find this kind of food in many city in Indonesia with different names and variantion.
Nasi Ratu Bonda in the islands
It is wonderful to share our traditional and beloved dishes with aficionados .. being a part of humanity is all about loving and sharing !!!! 👍👍👍
Well said!
A Malaysian colleague of mine in the past made that fried chicken for me and it was delicious! She gave me the recipe and now I wanna make my own sambal to go with it 😊
Awesome to hear you’re experimenting and exploring new flavours. Thanks for sharing.
Who needs chef whites when you are Elizabeth Haig. Sounds like an ad for something. A delicious dish cooked by a tasty chef!!
HOLY CRAP. The camera work is SUPERB. I don't work with cameras; I'm just a serial youtube consumer. But that looked incredibly fresh and creative to me.
I enjoyed the camera roll effect near the beginning. Btw props to see another metalhead in the comment section \m/
Elizabeth Im so loving the intro of this video and ive not even watched the full video yet!!!!!!!!!!!!!!!!!!!!
Detailed recipe for a fantastic looking sambal, celebrating 100k, Uncle Roger puns, techstep during assembly... so many things going well in this video!
Prob stolen fm the cookbook she plagiarised.
Sad the detailed recipe is plagiarised.
@@evernesskyle recipes aren’t protected by copyright law. Otherwise you can’t make a book with traditional recipes.
Next week I’ll have the pleasure of visiting both Mei Mei AND Normah’s in Queensway Market. Nasi Lemak will be the common dish at both….don’t let me down, chef!
I first tried this when I visited Malaysia, and it's a favorite! I think it is one of the top street food dishes in the world. Thank you for this video!
Nasi Lemak is not exactly a street food in the sense you can eat it immediately, on the go, but you can find it usually in the stall by the road, hawker stall & in proper restaurant from dawn to midnight.
Props to you for trying & liking it!
@@iqbalmuhammad2920 You’re contradicting your own words. Hawkers are vendors by the street side. I’m from Canada but I’ve lived in Malaysia for several years. Nasi Lemak is known as a type of street food. It comes ready made, wrapped in banana leaf and sold by street vendors hence it is a type of street food. Yes, it can be eaten at restaurants and cafes but it is also sold by street vendors aka “hawkers” and what you guys call “stalls” on the roadside.
@@iqbalmuhammad2920 no ..Nasi lemak can be street food too
@@LordStaind
Street food: food that is cooked and sold in public places, usually outdoors, to be eaten immediately. (Cambridge)
You cannot eat nasi lemak while standing, or walking. It is unlike taco, fries, hot dog or drinks (where you can literally eat/drink on the go)
You must have a proper table for nasi lemak or place to sit down.
Congrats on 100k aunty!
Somehow my hearings a bit teased when she said "ayam goreng,asam,gula,ikan " using her english tongue, hadn't know singaporean talk like that.
8:53 what's with little hand and wink
and loving the use of banana leaf. Thank God we can stole from our neighour to make it more tasty.
Give the team a little hand = lending a helping hand =
Do their work before they start the weeks prep
Just read about the plagiarism accusation. Hope you get your life sorted out. Seems like a terrible decision which just diminishes all your hard work.
Thank you! I've tried the sambal tumis belacan and ayam goreng recipe. Superb👍👍👍
Great production. Looks sharp and pro. Well done and the food looks great!
Chef: I'm even going to be doing some pounding (she smirked!)
Uncle Roger: Sorry children.
At this point cooking channel is not very family friendly
Wow so talented, which in turn makes me wonder and ponder on the question "Why"??
Congrats on the 100k, well deserved, may you add more zeros to that number! Love your recipes, and videos!! much appreciated from Montreal, CDN.
Thank you for the comment! Share the video!
I actually like her collabs with Uncle Roger and I'm sure her cookbooks would have been great or even better if she didn't plagiarized from a Singaporean author/chef, recipes yeesh but like even personal memoirs to close ones? YIKES.
Saw this a few days ago and was super disappointed.
Malaysians in UK will love you. Truly awesome and authentic!
Hi Liz, congrats on 100k subscribers, this is the best Nasi Lemak video i've ever seen, love the detail , ❤️❤️❤️
Share it around! Thanks for the comment
LOVE THE NEW HAIR COLOR! LOVE THE RECIPE.!! Keep it coming!!!
The recipe is plagiarized
Found this channel cuz of Uncle Roger and am hooked now
Goo Liz!!
haiya! you should call her auntie liz...no respect at all, kids these days 😔
@@RonWonWon no respect to a non honest ppl
YES!!!!! Oh yeah! Well done and Great video production! Hugz Auntie Liz
Nice effort to make nasi lemak. I'm from nasi lemak's origin country, Malaysia. Your nasi lemak looks good. Must be delicious as well!
Seriously I very2 impressed & like the way you make Nasi Lemak even though you are not Malaysian, all the ingredients thats you say are true & your Nasi Lemak is similar like Nasi Lemak in Malaysia. As a Malaysian im very happy for that 👍💯
Shout-out from Malaysia 🙆❤️ Congratulations for achieving 100k subscribers and the award
Really authentic, not even one corner cut (according to my knowledge). Everything was prepared from a scratch. For me, I prefer the sambal to be blended rather than pounded.
I appreciate the level of detail and effort that you put into making this nasi lemak tutorial. Congratulations once more on reaching the 100K milestone! This video was well worth the wait and I love all the Uncle Roger-related Easter eggs that you snuck into it.
Good job. Looks delicious
It looks like she's just been caught for plagiarizing recipes and even experiences from another chef's book.
This aged poorly.
She still put in a lot of effort to make the video, so I would respectfully disagree with you about the aging of my comment. However, there is compelling evidence behind the plagiarism charges so I understand where you are coming from. I am also deeply disturbed by the charges.
Everyone, especially her supporters, deserves to know the truth as it pertains to the content in question. It may be difficult to own up to a serious error in judgment, assuming she can’t justify how that content made it in her book, but it is the best way forward. Her silence will continue to lead to questions about her integrity while threatening to undo all of her credibility and hard work.
She's a liar and a sham!
So which cookbook did you pull this one from?
Seriously no comments about the plagiarism?
They're here (although she has been deleting a few) just filter by recent and you'll see them
@@kcleez 5 hours so far. I think her book getting pulled by the publisher and it being in the news kind of slowed down the deleting of comments.
@@aaastooges yeah it’s a shame. Really enjoyed the video and her appearances in Nigel Ng’s videos. I rather like to see an apology video!
@@Yurihoodjr1975 yeah I just got my book not long ago and im so sad i need to return it. As a chef I dont really buy cook books but I enjoyed her so much I wanted to support and now im like wow so sad
@@Yurihoodjr1975 Yeah. I hope They two will got banned.
Bravo lizzie…I’m from Malaysia and your nasi lemak looks as authentic as in Malaysia. Thumbs up!!
Auntie ni curi resepi orang bro 😥
@@Xeras10 yaka? Ada link ke?
Just want to say I've been really enjoying your videos ever since I saw you on an Uncle Rodger video and now I hope you continue to get some content out here and there :)
I never would have never have thought to try this dish to be honest. We just had Heritage Festival over this weekend and I went straight to the Singapore booth and got me some Nasi lemak.
I was partially weirded out by the fried anchovies the whole time but started really actually enjoying their little crunch and saltiness. The disk was only a small plates worth but you aren't wrong when you say it's filling! I'm actually a little obsessed over it now lol
This is one of the reasons I enjoy making these videos, happy to hear this. Thanks for sharing, legend!
Congrats for 100k. And for the street food award. Im really looking foward to coming
So great! I loved eating nasi lemak at the food stands and courts when I was in Malaysia on holiday and now I can try to create it myself!
It is Malaysian national food. Staple food.
I am Malaysian, and see the way your cooked is perfect, great good
"This is no chili jam..." buahahahaaa! Poor Mr Olive Oil 😋
"I'm even gonna do some pounding...." 🤣 - stop it already Liz or we'll never get to the actual cooking!
I am particularly interested in the Sambel recipe. I have never made it with Tamarind but will certainly try next time.
I've used Tamarind a lot in Indian recipes and find that the ready-made Tamarind Paste available in Indian grocery stores is much easier to use.... there is an element of laziness involved of course 😇
Thank you 'Auntie' Liz for a great and in-detail presentation!
We are waiting with bated breath for that huge live-changing announcement... what could it possibly be? 🤔
Might have to do with her plagiarism?
Maybe from where she plagiarized the recipe.
@@deepeshshrestha2330 Yes, Sherson Lian's recipe.
Here from Uncle Rogers wedio. Fuiyooo!!
Love the shots of the Nasi Lemak at the start... music is a bit loud... not sure if the music is meant to sound distorted on purpose, but it was distorting my speakers a little. Congrats on the 100k subs and awards for Mei Mei, well deserved, and may you continue to climb ever higher!
Agree... the music is a bit agressive and distracting.
I’m not sure whether she can go any higher now. She may even start sinking if she dosent do something soon
Hey Auntie Liz!! How are you? New into is amazing ❤️ Auntie liz is my favorite chef 🙃
For Plagiarism?
Clearly a very talented chef, which begs the question - why?
Because the allure of releasing a cookbook and the fame that comes from its success can cause even the best chef down the wrong path
In Indonesia we have similar food like this. In jakarta we call it nasi uduk but in jawa it is called sego gurih..
Crossed over from Uncle Roger. I just wish to say this: Liz, what a shame. You're a talented Chef. If you had transcribed your verbal script into personal Notes & other personal Touches for Nasi Lemak (or other recipes) in your Makan Cookbook, it would have been more reflective of your personality, skills & experience. I understand the Gag Order...but better luck next time.
Echoing this - BETTER LUCK NEXT TIME.
The numerous ways where this situation could have turned out SO WELL makes the plagiarism scandal with Makan even more tragic and unfortunate and wholly unnecessary.
Intelligent, hard-working, committed, attractive, talented, eloquent, street-smart, obviously savvy and business-minded, well-connected to both media and the culinary world, the sky was the limit for Ms Haigh. Just drawing on her personal narrative, with the duality of her British/Singaporean heritage, her shift from Architecture to food, her association with the largest culinary media brand in the world, her experience leading a food start-up esp during a period of great trial for F&B, all and more provide rich and compelling background for any recipes she would have wanted to put out - on print or online. I would actually have prioritized building an online presence and community before branching out into print, perhaps a 1-3M subscriber base, then consider releasing a cookbook but even at her young age, Ms Haigh's story could stand on its own merit. Just really surprising and disappointing why that didn't happen.
Imagine that coming up with a completely fake and original stories like the ones in the plagiarised book would be a lot faster than trying to copy and rearranging words to make it sound original and creative. Disgusting
She's a sham
@@kenichi407 yes but she left Pidgin a while ago. stars are awarded to restaurants.
@@foxbatt she lacks the charisma unfortunately. her content when she's alone on screen just doesn't present as well as her other collaborations.
Auntie Liz looks 10x better with dark hair, LESGOO~
Congratulations 👏 on the award! The Nasi Lemak looks authentic and the banana leaf wrapped very nicely (it's easy to tear the leaf to those who are untrained). Kudos!
Watching this at 3:30am was a mistake. Lucky I'm getting some later :P
where are you? just curious
@@ToulKorkMan australia is my guess
@@ToulKorkMan Malaysia. lol
Also decided on nasi lemak after watching this 😂
Wah lau, this one DAMN SHIOK! Auntie Liz exceed yourself. Your Uncle AngMoh give two thumb up!
Peanut and ikan bilis make si beh delicious snack to have with cold beer one!
Stealing someone's memories and passing them off as your own is super messed up
What do u mean by stealing?
@@kaiserlow652 It means she copied someone's homework/ years of cooking experience and did not want to admit to her guilt. It is comparable to stealing because it is an intellectual property of another writer and she stolen it shamelessly.
You can already see their true colours when the comments get suspiciously removed seconds after they were posted apparently.
@@timothyaugustine7093 i didn't read the other comments before asking u. Now i know.
Had a delicious nasi lemak and Hainan chicken rice from Mei Mei last week. I love the innovation that you can add extra sambal, kacang and ikan bilis. A lot of places skimp on those things and thus ruin the experience.
Nice at least it wasn't plagiarized (hopefully)
Bought the book, subscribed to the channel and loved (nevermind liked) every video since. Big fan of Auntie Liz and the channel. Congratulations on 100k subscribers 👏
The recipes and stories are plagiarised from a 2012 book by Sharon Wee.
Bought the book……. Good luck there mate
@@nicodiangelo7051 And why is that?
@@jims9438u didn’t hear the news. That book is plagiarism. “Auntie Liz” is being taken to court now.
@@jims9438 she copied this person called Sharon Wee. She copied it so much that all the steps are the same and to add to the shame, “Auntie Liz” even copied Sharon’s memories in her book
almost perfect Liz. We don't usually have eggs with runny yolks in Malaysia but I know, it's a skill to show off so why not.
Ooooops, almost read the title as "Nasi Lemak... the recipe I _plagiarized_ "
I like the sound of this roasting 🤣🤣😂🤣😂🤣🤣😂
Mouth watering dish omg. And you hair color Auntie Liz looks good on you and you are rocking that red lipstick!
The irony is knowing the Sharon Wee stuff, should look in the mirror before calling out J Oliver… not saying she doesn’t put the work in but taking someone else’s shit like that without recognition is pretty cold. I know most successful chef personalities take skill from those that just do and don’t monetise but the memoirs man.. we all use others recipes but call it out, Rick Stein style. Go to the source, like these chefs do, presentation is just showbiz lure
IMO, copying other people's work is worse than messing up cooking recipes.
@@AllPileup yeh I agree. Oliver seems like he’s trying to make authenticity palatable for predictable masses of other cultures - which you could argue is a skill in itself. Whereas plagiarism is gross
@@adamrajcarless8145 Pretty low effort plagiarism too:
Original (Sharon Wee) “It faced many challenges along the way. It first started wiith converting her handwritten recipe measurements from katis and tahils and learning the different daun (or herbs) and rempah (spice pastes). Recipe testing in New York could be challenging. Shopping for ingredients neccessary for our cuisine often entailed trekking down to Chinatown by subway...”
Haigh “....I faced many challenges along the way. It began with my having to translate hard-to-read handwritten notes, or convert measurements, and moved on the learning abou the different daun (herbs) or rempahs (spice pastes). Technique aside, ingredients were hard to find, but thankfully I was just a bus ride away from Chinatown in Central London.”
SHAMEFUL
instagram.com/p/CU1YE8RhEA-/
How do you copy personal anecdotes man, that is pathetic beyond measure. I wish she didn't do this. I'm seeing that she never addressed this at all.
Came here from uncle rogers reaction. Nasi lemak is one of my favorite dish, but I am living in a small city and I can’t find it in the whole city. I miss it a lot, am going to make some my own with your recipe
It's not her recipe.
Even in Singapore now you have to search for nasi lemak in banana leaves. Many use waxed brown paper, which isn't the same.
I know! Its costly because it degrades but when you do find its so special!!
Not skipping any ads because this channel is so awesome!!!!!
Oh my gosh! That's amazing..and the ingredients are so so exotic. I wish I were there to taste it. ..👏👏👏👏👏
Hi Auntie Liz! New Sub here, sorry I did not know that you have your own YT Channel. Wish you all the best on your new Resto!
Love how she says 'back home in southeast asia'. :)
I'm from Singapore and that nasi lemak is legit! Great attention to details like the curry leaves on the chicken n the skin on the peanuts.
Congrats on 100k subs auntie liz!
dont have cheap fish sia
@@ericcartsman i never liked that fish lor. 🤣
But hor, i suppose in SG we seldom see hard boiled egg in nasi lemak. Usually sunny side up or sometimes omelette
@@kianmetaru i dont think anyone eats them XD
Do you also like how most of her memories are plagarised?
@@mmmmargarine i definitely don't like miscreants who have nothing better to do with their lives than troll social media comment sections:)
In the old days we used to buy Nasi Lemak wrapped in newspaper with a small piece of banana leaf layered inside so that they don’t use so much banana leaf ... but definitely I’ll try doing this 👍👍👍👍
Damn! The first sequence! Caught me off guard! I love watching your videos improve overtime!
Love that cute " lesong batu"(mortar pestle)...
Well that certainly was a “life changing announcement” she had in store for us next week. For once TH-cam hyperbole didn’t let us down.
It was "life changing" because it was found out that her career is over due to her crime of stealing from someone's hard work and didn't credit them where it's due.
@@timothyaugustine7093 wowww....where can I read the news about this? Just found out
@@tiasmeaton2454 You can literally find loads of information online at your fingertips when you look it up. Why not use that? There are side by side comparisons of the texts that are copied.
@@tiasmeaton2454 There are literally news sources and a guy who did the dirty job of buying both books and compared them side by side. If you do not believe the guy, you can do your independent research as well and make the comparisons yourself.
I love your style Liz !!
Well done and look forward to many more.
When this pandemic is over, I want to get a passport and visit Mei Mei! That chicken looks EPIC!!!
Highly recommend you to try the real deal in Malaysia or Singapore 😉
You should visit Malaysia or Singapore. They're much more authentic than eating in London with ingredients that are much more difficult to source and can be costly. Probably sold as a premium at Mei Mei.
@@timothyaugustine7093 And she's stolen recipes
Lol mate you don't have a passport?
Congrats for your Best Street food Award Fuiyoh !
LET IT BE KNOWN! That the 'Lemak' in Nasi Lemak does not mean 'fat', even though that is the first translation you'll see in dictionaries. Lemak here is the word that describe the 'rich/creamy/milky' taste you get from the coconut milk.
Yes she's a liar for not doing her research properly and should have her Michelin star rescinded. Not only did she copy someone's homework but she did not bother to put in effort into her cookbook. How shameless.
Not getting tired to watch this video auntie Liz.
Congratulations Liz and Mei Mei team always awesome to see such great folks succeed also videos are great.
Discovered your weedios via Uncle Rodger (Sorry, Children). But subscribed, and a fan of your channel now! :)
Thanks John
Hi Liz Looks absolutely delicious, and many thanks for sharing the many ingredients techniques to making this dish and your cuisine so tasty. Congrats on your 100k and glad your collaboration with Nigel have put you on the map. 👏 Looking for your shop in NYC. 🙃
Same
Nasi lemakkkk !!! Drooling to the max laaaa😍😍🤤🤤
Village park tomorrow! 😂
When lockdown ends, I am flying to London for your food tour Aunty Liz. We all are.
Not after the incident
@@kenichi407 no the plagiarism. She plagarised Sharon Wee’s cookbook and called it her own
You can tell shes still not used to making videos hahaha
Hope you get more attention and grow as big as Nigel!!!
But all in all, we still love you auntie liz (came from UncleRogers Weejios)
Les Goooooo
What a gorgeous nasi lemak tutorial it's as gorgeous as you! All the best in your future endeavors would love to visit Mei Mei if ever I'm in London again 💗
They serve pork
OOOh yes that is a proper MALAYSIAN SAMBAL!!!! Gissening and shining!!!
Can I copy this recipe?
Lmao
WoW look better than Malaysia Nasi Lemak, 👍 👍 👍Good explanation will try to cook
Salam dari Malaysia! The nasi lemak is perfect and Congratulations for the award and 100k subscribers!
sedap! Hi from Malaysia Aunty Liz
Auntie Liz, I received your book today and I think it's really nice. That's really all I wanted to tell you today, because I'm happy to have it, but also today on Reddit, after already receiving the book, I read that there are plagiarisms in it. Now my happiness is slightly mixed with confusion and some other weird feelings. What to think now? I would love to hear a few words from you about all this. In either case I will certainly try some of the recipes, everything looks so pretty. I am also wondering if the meat dishes presented in it can be made vegetarian by using various meat substitute products that have been growing in popularity. I'll definitely do some experimenting.
Yes you should. The recipes are indeed not copyrighted and universal. You should definitely try it out yourself because these were years of hard work and experiences the old generations had to make such food taste delicious. Look past the plagiarism for now but do not forget that these were possibly not her anecdotes but somebody else's.
@@timothyaugustine7093 she used someones personal memories but changed a few words
No point asking her though, she wouldn't know
I believe you can return the book now, I would wait until the reprint of Wee's cookbook is out, "Growing up in a Nonya kitchen" and order that as your reference.
@@Ararechan74 I don't think they are completely identical. I even saw Uncle Roger mentioned in the book.
Wished i could liked this video more. Loooked sooo good. And so good for learning certain tricks. Loved it
Auntie Liz the Queen of Plagiarism
Nice comment! 👍👍👍
Proper chefs video. No unnecessary breaking down of the relative amounts of individual ingredients, no ponderous dwelling on cooking times in different scenarios - its more like this is the idea, these are the important process highlights, and the special considerations for each ingredient, now you go deal with it xD. I was tasked with authoring a small table top cooking book some years back, which was a mixture of recipes, employee interviews and fotos of food and the daily production in the restaurant in question. I swear the hardest part of that project was getting the chefs to first of all just sit down with me, and then break the recipes down into small detailed descriptions that would work for families and home cooks. What they wanted, for obvious reasons, was to GET ON WITH IT! I shouldn't generalise based on a single restaurant of course, but there you go ... anyway - love these videos. SPent a lot of time in Indonesia and Malaysia over the years and love the cooking and these insights into it.
Few months later, everyone forgot about her plagiarized cookbook already lol. Without an explanation or an apology, she stayed silent only until it's forgotten did she slowly showed herself on social media. Real nice move. To be a better person is to apologize and explain on what you did was wrong and move on from that. Not pretending like it never happened. 🤷🏻♀️
Word.
what happened? any articles i can look at for kore details
I am a Korean and I’m a big fan of Nasi Lemak.
Unlike what Uncle Roger said the shooting angles and technique is quite amazing!
It makes the dish seem special, which it is!
Auntie Liz's Nasi Lemak was really authentic. Especially that banana leaf because in Malaysia was hard to found any Nasi Lemak with banana leaf
@@aaastooges Yes, she's stole Sherson's Recipe.
A lot more of Haiyas incoming
Haiyaaaaaaa
Haiyaaaaaaaaaaaaaa
U really treat nasi lemak so good auntie liz ..its sooo delicious
I just came off here from Uncle Roger's vid, from the time she was first introduced she really seemed like a nice person, I mean people wouldn't be collaborating with her if it wasn't, plus clearly talented and knows her craft...
So much so, that's why it baffles me after learning the whole thing in here and a bit of searching on WHY one would commit such a low blow to this, I mean you got the resources, talent, experience, and you can't say you just got lazy where you literally move all day long and run the kitchen and restaurants...
Well whatever the reasons, all I can say is from now on we all learned from this, and just good luck is all...
I mean, she doesn’t even really come off as a nice person. Never really got a particularly nice vibe from her. She just seems tunnel visioned on fame at any cost to me. Always has.
@@fugoo8912
Really?? Well that makes sense, as I only ever seen her on Uncle's vid, and here, I didn't know anything much about her so yeah...
Daggumit got so lapar every seconds I watch this.
she runs a busy successful food outlet, making money off the books and SG-Asian food culture. how could she ask people to send her money to open another restaurant? just cancel this crowdfunding project already.. apologize to the author Sharon Wee, pay off the royalty. in the future, do research properly. not just pushing products to the general public. we are so over influencers trying to make a quick buck. TH-cam hype will not last.
It's not just Sharon Wee. It's now multiple books from different authors.
wait hang on, she is asking people to send her money to open another restaurant?! what in the world...
@@kiatography22 It seems kind of odd because most people would go to the bank to get a loan. But hey, more power to her if she thinks she can get crowdfunding to pay for it with no interest to pay back. It's going to be hard now however with this scandal over her.
isn't sharon wee dead already? I believe the one who claimed the plagiarism was her daughter.
Edit: nvm, it's really sharo wee but the recipes are from her mother
Making money off plagiarism is not good, that I agree with. But you seem to imply that making money off Asian food is a somehow reprehensible action. I just don’t understand this point of yours, as profiting off food culture is- well- basically how every single restaurant makes money