Sambal Oelek is a very simple sambal - just ground-up chiles with some salt. It's raw and uncooked. A lot of other sambals are cooked and have extra ingredients which make them more flavourful, like Sambal Trassi (with fermented shrimp) or Sambal Peteh (with peteh beans).
Sambal oelek is a dutch product. It’s different from Malaysian sambal belacan and from Indonesian sambal trasi. Sambal oelek is cooked as well it’s just got onion, garlic, chilies & salt. Whereas Indonesian & Malaysian sambal got similar ingredients+shrimp paste (belacan or trasi) and fried. The difference between the Asian sambal & the Dutch sambal is the cooking method. The Southeast Asian sambal is mostly panfried with lots of oil to preserve the ingredients, the Dutch sambal is cooked by boiling. The flavor is different.
@Carlocodh i’m indonesian, born & raised in Indonesia. I happened to study in US some 30yrs ago that’s when i encountered sambal oelek. The oelek is dutch spelling coz the Indonesian spelling would be ulek. It is made in the Netherlands not Indonesia. If it anything from Indonesia, it would be sambal uleg (there is such a brand produced by Indonesian company Finna). I would know coz i make my own sambal since 30yrs ago. Out here in Indonesia it is widely available in all sorts of varieties from the various Indonesian tribes. I know i’m not wrong coz i read the ingredients and been to the factory in the Netherlands 25yrs ago. If you’re telling me that these days sambal oelek changed their formula & start incorporating vinegar as stabilizer, i wouldn’t know since that brand is not available for sale here in Indonesia.
@Carlocodh no wonder you insist on that sambal is not dutch when it’s not even sold in Indonesia. Sure, you’re right and i’m wrong. I don’t wanna be the crazy old lady who argue w/ a stranger on the internet.
@Carlocodh no wonder you insist on that sambal is not dutch when it’s not even sold in Indonesia. Sure, you’re right and i’m wrong. I don’t wanna be the crazy old lady who argue w/ a stranger on the internet.
Vincenzo did make two versions in his video but Uncle Roger only reviewed the authentic version. He made an "Italian" egg fried rice with pasatta and other italian ingredients but it did not turn out very good according to Vincenzo himself. 😅
That sounds basically right. My experience has been that any type of fusion cuisine takes a *lot* of either core knowledge for the cuisines being mixed together or else hard fought trial and error experimentation (between three and a dozen attempts at the least)
@@ChefJamesMakinson Vincenzo officially disowned Jamie after the veggie lasagna. He admitted Uncle Roger was right about Jamie all along. 😂 th-cam.com/video/whd8HplMBxE/w-d-xo.htmlsi=r6X2FY7lobAQJVXp
Like I am not on Jamies side usually, but after hearing sorted foods problem after their "fusion" food that yes, was meant to bring dishes from different nations together (hence the paella burrito) and how much flames and death threats they have gotten.. ..I do feel sorry for Mr Oliver and hope he was luckier :/
Sambal Belacan, which Uncle Roger suggested, is chili sauce with fermented shrimp and spices. It is what the Malaysians call it. We Indonesians call them "Sambal Terasi". Sambal Oelek (Oelek means get beaten by pestle and mortar) is just chili, spices, and salt uncooked.
lol, my Japanese friend who is a professional chef advised me to get a basic rice cooker rather than a complex one because they're just as functional and a lot less likely to break (as well as being a lot cheaper). and no, she doesn't make egg fried rice. She cooks mostly Japanese (obviously) and cajun.
It's true that a basic rice cooker can cook rice just fine, but it's not true that they're just as functional as the expensive ones. One of the biggest differences is that, with an expensive rice cooker, you can essentially keep your cooked rice in the rice cooker, ready to eat, for up to 24 hours (some people do so for much longer, but most manufacturers recommend a max of 24 hours). This probably sounds pointless to most westerners, but in Japan, it's common for people to eat rice with every meal; so it's helpful for them to be able to just make it once, and then have it readily available for their next 3 meals. The more expensive ones can also cook rice for more types of uses (i.e. say that you want to make rice porridge or sushi rice), and they use fuzzy logic so they can handle different variables better (grain size, altitude, humidity, etc), and they are more forgiving of user error (i.e. it can automatically compensate if you accidentally put in the wrong amount of water). These obviously are not functions that everyone needs or will necessarily care about, but they certainly do exist.
Whoa, the sodium content in Vincenzo’s fried rice would probably make my heart explode! You, Uncle Roger, and Vincenzo should do a colab sometime. You’re all good chefs with fun personalities!
The Conimex sambal oelek consists of chili peppers, salt, E270, and E202. While the Singlong sambal belacan consists of chili peppers, cooking oil, onion, garlic, sugar, salt, spices, dried prawn (that's the belacan), and E202. Personally I wouldn't use the more flavorful sambals as an ingredient, but rather as a condiment on the side. Sambal oelek being essentially preserved, ground up peppers is something you can use when you want finely ground peppers in your dish but also don't want to grind a handful of peppers just for that. You can also use it as a condiment, of course. But when cooking Indonesian food, I rarely use sambal as an ingredient because the peppers (and the onions, garlic, trassi, etc.) just go directly into the dish.
I'm only a little way in but as usual, your content in combination with Uncle Roger is priceless! Your "setting the record straight" about the likelihood for the reason of Auntie Helen's leaving (something to do with being put in the fridge... 🤣) is comedy gold. Love the channel's great blend of cooking expertise and hilarity.
Chef James, here's an interesting idea based on a comment you had in the video; Create a series of videos in which you will go to the grocery store, buy BULK ingredients and cook 5-10 recipes with them. For example, teach us how to make BBQ pulled pork, and then 5-10 recipes that uses that BBQ pulled pork. Same could be done with rices and whatnot. Your comment reminded me of about 4 or 5 months ago just after my mom passed away, I had to live off of what I had because I had no job (and still don't because of depression) and I had bought a very big pork shoulder alongside a 30-pack of eggs and made a BBQ pulled pork recipe and was putting that in almost everything; tomato sandwiches with pulled pork, rice with pulled pork and canned veggies, pulled pork omelettes, soft boiled eggs that I would put in some rice paper with canned veggies and pulled pork, etc. It lasted me about 2 full weeks. The entire month was about 100$USD for 1 (and I'm a big guy at 6ft3 350lbs)
It has been said already, but just to clarify the differences between the two sambals uncle Roger mentioned: sambal oelek consists of raw ground chili peppers with salt (I love it since it goes with virtually anything). Sambal belachan is a cooked sambal with chili peppers and the Indonesian or Malaysian version of fermented shrimp paste called either "trassi" or "belachan". I also really, really love that stuff. I'm one of those white people who adores shrimp paste in any way, shape or form. I even grew to like the smell, since I know the flavour it provides to a dish so well nowadays. I often use it (sambal trassi/belachan) on bread with cheese.
Chinese, egg fried rice can be made several ways (to my limited knowledge). 1. Fully cook the eggs. 2. Cook the eggs until they are just starting to thicken and then add the rice. With quick enough mixing, the soft egg coats the rice grains, so that there are not pieces of cook egg in the final dish. 3. Add egg yolks to the cold rice before cooking (golden fried rice). I make fried rice the second way. I prefer the texture, but it also allows me to add salt and pepper and sesame oil to the eggs before cooking, so that the seasoning also coats the rice grains. The second method has a name, but I am unable to recall it at the moment. Also, cheater "wok hei" can sort of be achieved by letting the rice sit for a minute without stirring and allowing some slight browning of the rice on the bottom of the pan. Once mixed in, that browning gives a little depth of flavor. I have a basic electric stove, so I have to do what I can to up the flavor.
I think it's smart to undercook the egg if you aren't going to separate it to add back after. I actually cook everything first, bacon first, then onion, any veg, then garlic, rice, then push it aside, then egg, mix, then soy. My childhood friend's mom showed me that way. She used a Korean chili paste, and I don't remember what it was. But we ate it with kimchee, we ate everything with kimchee. We ate hot dogs rolled up in rice and seaweed with kimchee. We ate plain rice with kimchee. We ate dried squid with kimchee. We ate kimchee with kimchee. But my egg fried rice now is better than I've had at any restaurant . She also sometimes made hotdog fried rice, or spam fried rice. I haven't tried that as an adult, I think I will this week.
I am not usually a fried rice fan (because too often it is just far too salty for my taste), however, when I get in the mood, I will make kimchi fried rice several times a week, to the point of using up a large container of kimchi in about a week and a half. Fried rice (made at home) is always a nice thing to throw together for a quick dinner. I had to explain to a few people that honestly, it takes longer to prep for the fried rice than it does to cook it! Good video. I'd love to see a collab between you and Vincenzo!
There’s one kind of egg fry rice at the east we call “Gold coating Silver “ that means golden yolks is coating silver rice❤ I’ll put 1 full egg and 1 egg yolk in 1cup of rice, mixing the rice with yolks, and let it stick all covered the rice , add some salt, sugar,chicken powder (you can think it is a kind of MSG but it made by chicken) and you can frying it with what you want to put in with common sense 😂
8:30 thank you fo getting the distinction right, also i'd really love a filipino adobo recipe (i forget if you've done it or not, but i'd love one please!!! also if anyone see's this thumbs up this comment!!!!!); and a spanish/mexican version!!! tis is such a good dish, and every version deserves a showcase. especially filipino adobo, because i feel not everyone knows enough about them; or they keep referring to spanish or mexican origin adobo and not the others like filipinos version!!! also i think the reason that piea (typo) got more flack than fried rice is because, uncle roger was the one to voice our optinons before we could complain ourselves; while spain or any spanish/latin country complained and got enough traction that the news reported it with their upmost distain. also similar to spanish/latin people given that they did conqored us for about 500 years, we are generally very vocal about our cultures food whether it is only in our circles; or outwardly outspoken like the spanish.
Sambal belacan has shrimp paste in it and I think it's most common in Malaysian cuisine. Sambal oelek is more Indonesian and it doesn't have shrimp paste in it. Vincenzo did a fair job in making egg fried except for the amount of msg & soy sauce. I can imagine how salty it must be. Thanks for this reaction video. I enjoyed watching especially when Vincenzo teased Uncle Roger with the chili jam 😂. I also enjoyed the Uncle Roger pop-ups saying fuiyoh or haiyaaah. That was very creative and kind of naughty of Vincenzo 🤣🤣🤣
ive seen Vincenzo comment's on Uncle Roger's reaction video, he admits it is salty and he did thought msg is like parmesan XD Edit : wait it was Chef Brian's reaction video comment XD
MSG is basically crystallized glutamate / umami. As for sambal ulek (spelled oelek on the label in the video), it's basically grounded up fresh chili with some salt used in Indonesian dishes. Might include some other ingredients too like onions or shallots or lime juice or vinegar. It's used as a dip or relish or cooking ingredient in Indonesian dishes but we use it in Malaysia too. Sambal belacan is basically grounded up fresh chili with dried shrimp paste. Because the dried shrimp is already naturally salty, no need to add salt as additional flavoring. For best result, the dried shrimp paste (typically packed here like small rectangle blocks or hockey pucks) are grilled over stove fire first to get a a light char and little bit of smoky flavour, and then blended together with the chilli. Adding lime juice to it afterward is optional.
sambal is basically grounded chili pepper. The additional names usually refers to how you make it and what additional ingredients you add, "usually". In many cases, I don't even know how people named these some other hundreds of sambals.
12:35 in sweden normal electric stoves would probably refer to certain stoves with cast-iron plates on top. it's probably pretty common with induction or coil-glass nowadays tough.
Man I love the fact that in your initial videos, you weren't acknowledging the jokes that uncle Roger made. But now you are enjoying them too. Love love from India
I usually use my own chilli oil instead of Sambal these days, and I think I learned to do that from Uncle Roger. Considering he's a comedian, I've learned an awful lot about cooking asian food from watching him.
Belacan is a form of shrimp paste commonly found in Malaysia. It is different from the Thai shrimp paste you use in Thai curries. Belacan is usually sold in dried blocks, and has a pretty salty flavor. It has various applications in Malaysian cuisine, used in: - Malaysian sambal (hence known as sambal belacan) - Various Nyonya (traditional Malay-Chinese fusion cuisine) dishes - Probably some Malay dishes (am not very familiar with Malay cooking) - Fried rice (belacan fried rice is one of my favorite versions of hawker fried rice, I normally pick this if available) There's probably other applications that I don't know about. Sambal Oelek is Indonesian, and I'm not familiar with it. A quick Google search tells me it's sambal made with vinegar, but someone Indonesian can probably elaborate more on it
I hope one day that Chef James gets to do a collab with Uncle Roger. Judging how Uncle Roger works with other chefs in the past, you can tell that it's always a good time. I think the only way for Chef James to get his attention, though, is if he sees a means to milk some comedy out of it - which usually involves roasting people for cooking asian foods incorrectly. I don't see Chef James doing that as he's very knowledgeable on asian cooking techniques, so perhaps a way to win Uncle Roger over is to challenge him to cook outside his comfort zone so he can joke himself rather than the chef? Chef James' idea of Uncle Roger cooking a Risotto might actually be a good idea. Or perhaps do a compare challenge of "Rice dish vs Rice dish" sort of theme. I don't know. I'm just spitballing ideas.
Well, I will be honest James I was Vincenzo's first then Joshua and then Uncle Rogers then by accident found you. I am very glad I did find you because you pretty much have the same reactions as I do. I grew up having the best food I am very picky about how my food is handled I first look for tradition and usually cook things that way My Grandma's taught me how to cook the rest I learned from cookbooks and TH-cam for tradition how it is done right. Learned even with my crafting you need to see many videos before you can decide on the right way I just do the same with the videos for cooking.
Can’t recommend this channel enough! Chef James even reacted to comments I made recently, on videos posted months ago. It’s these small things I look for in a channel, James truly appreciates the support! ❤
@@ChefJamesMakinson you’re welcome! I came for the reactions, now I stay for the instructional videos, I can’t wait to start trying out your recipes! Thank you James for the content 😊
If you watch Vincenzo's original video, he did make another version, the Italian fusion one, at the end. Vincenzo admitted his fried rice was very salty in the later video.
19:03 Oh Vincenzo did make two types of egg fried rice. One the normal kind, the second the Italian edition. They are both there in this video th-cam.com/video/BDgsXNTX8to/w-d-xo.html (Italian edition is towards the end and spoiler- it is soggy) Uncle Roger didn't react to the Italian version though which is why it didn't show up for you.
What a good video, literally 3 of my favorite TH-camrs combined. Mr James, may I suggest you also review Kay's cooking (big heart but awfull cook) and Nat's what I reckon (really funny)? Keep up the great work, kudos from Portugal.
“I don’t think she even work there.” Oh, man, I got a sort of similar story. I train in Kendo, and it’s hard to tell the difference between the senseis and just some old guy who’s staffing the event. We always err on the side of caution.
Wow Chef james! quite a big milestone! I'm Happy I been here since a long time! It was good to receives likes on my comments or even reply! I hope collab happen!
Hi James. Thanks again for your insightful review. BTW, have you shown us an Egg Fried Rice? I'll have to go back and check. And, I have to admit, I'm one of those who went out and bought a small bag of MSG at the local Asian store. I tried it - thankfully, not in the portions Uncle Roger demonstrated. I put it in a jar labeled Umami. I use it sparingly - just a little sprinkle occasionally on some veggies, etc. The small bag I bought will probably last me years. I've learned while cooking, like salt, a little goes a long way to bring out hidden flavors. And, no, I did not experience Chinese Food Syndrome. As I recall, my mother discovered Accent Food Seasoning decades ago. First ingredient - MSG.
Great video and your Sunday posts make my day. I miss my induction stove so much and am using gas now. The number of heat diffusers I have to use to get that tremblant simmer that was one push button away on a good induction stove is crazy. Cheap induction are rubbish though.. I think Vincenzo did a great job (but may have got tired at the end with the amount of MSG, Soy and Sesame Oil)
Ok I've gotta say something about youtube chef's infatuation with saying you have to use day old rice to make good fried rice. You don't. All you have to do is ensure the rice is properly fluffed to let the steam out, is the correct kind of rice, you didn't use too much water and if you have time, throw it on a sheet tray to cool for 15-20 minutes. Certainly having day old rice works, but it isn't necessary. I've been making proper fried rice for years and almost always use rice I make the same day. It isn't wet, it isn't clumpy and frankly it's better than what the majority of chinese takeout's around here are serving. The problem most people have when it comes to rice is they just make it wrong to begin with and usually with far far too much water. Wet rice is the problem for most people, not when it was made.
So I think people and maybe even professional chefs don't get this, but gas in a professional kitchen and gas at home is different. A wok burner is 150k to 100k BTU. A commercial stove is about 30k BTUs. Residential is on the high-end 15k BTU. An induction stove is about 30k BTU equivalent since there is less waste heat. So, in a residential setting, IH is going to give closer performance to a commercial gas stove than a residential gas stove is going to give you.
Hi. I’m a Malay from Malaysia. I’m not familiar with sambal oelek, I donk think malays use this term. Based on the comments, its simple ground up chili paste. Malays usually call it cili boh or cili giling. Sambal belacan is ground-up chili and shrimp paste. In my mother’s hometown in Melaka, Malaysia, you can find many villagers selling fresh ‘belacan’, meaning they use fresh shrimp to make shrimp paste. Her hometown is near the sea. What i do know is that sambal belacan is not just used as paste for cooking, it’s also a condiment. It goes really well with hot rice. Another popular condiment in Melaka using fresh shrimp is cencalok. Its basically shrimp paste without the chili
Holy shit, James, that gigantic burger you made looked phenomenal! I’m a sucker for a good burger and they’re pretty hard to come by, I had a Waygu burger not so long ago and it really was not all that I thought it should be. Vincenzo is a really nice guy, he did a demonstration at our local supermarket and a little workshop for the kiddos, my girls went along and I think they made spaghetti bolognaise. There is a very large Chinatown market in Sydney, and a smaller Chinatown in Newcastle, Vincenzo is close to one of those towns, so he would have had the right tips lol.
Sambal Oelek is a Dutch pronunciation of Indonesian Sambal Ulek ( to grind in a mortar) Sambal Belacan (belacan is term from shrimp paste ) similar with Sambal Terasi. Sambal Oelek usually didn’t use shrimp paste where else Sambal belacan/Sambal terasi used. Sambal Oelek is more Dutch “creation “ which vinegar is usualy used.
It is always so funny to see your face reacting with the uncle Roger videos:D Uncle Roger himself is of course pretty funny and then your face reacting really tops it off whahaha😂I love video's like this so much😅 Your face expressions are great 😁 no words needed almost🤣
Uncle Roger's reaction to Vincenzo's Egg Fried Rice video is old enough that Vincenzo's channel has doubled its subscribers since it was made. 675k to now 1.3M.
Vincenzo was holding two plates of egg fried rice. He probably split in half the one he made on video since it was too salty and mixed them with two other batches of egg fried rice which he made without msg. Then the saltiness is balanced
A lot of people said that day-old rice isn’t necessary, but I disagree. The principle behind using day-old rice for fried rice, is more or less the same with using day-old / stale bread for pain perdu. As you heat the ingredients under high heat, moisture coming out from the ingredients (eggs, scallions, soy sauce, etc) will revitalize the fridge-dried rice into the desirable al dente consistency. It’s difficult to achieve this consistency with freshly-made rice, because of the high water content (even if you spread it on a tray to dry for a few hours). It also discourages the wok hay (slight charring) on the rice that gives the lovely toasty aroma. Unless you’re using a blast chiller, which is a shortcut inaccessible to most home cooks, unless you’re in a professional setting. EDIT: And no, you don’t need the Zojirushi brand rice cooker. That thing’s like the Le Creuset of rice cooker. There’s plenty of affordable, mini-sized rice cookers that are smaller than your laptop. Don’t make your life harder by doing it manually. A rice cooker is multipurpose, not only it saves time on cooking rice, it can even keep your leftover stew warm until dinner.
I mean, when all else fails, you get some shallots, garlic, fermented shrimp paste, dried anchovies, some bird's eye Chilli and toss it in a blender that is where magic happens
James I love your videos! I think you should be doing more of a response videos to the dishes you are pro in. you have great potential . also know your recipes for home kitchen work great! I think adding more zing and controversy would help you a lot! keep it up!
Sería interesante que hicieras una reseña de algún youtuber de cocina en español, así como has hecho de otros youtubers que no hablan inglés. Algo así como "La Capital", con tantas recetas que tiene a modo "home cook". Even more interesting if you speak all the video in spanish (with subs). Saludos!
Yep, you can't get the right cooking time or purity by adding it all together. Nice squiggles for firm but not overcooked egg, set aside, same with the aromatics, you will burn em if you properly hit that rice with 'wok hei' - I combine after it's sauced and peas go in (can pre-steam those too lol) and maybe little carrot cubes - I like the different sweet and moist bites along with the savory salty toasty rice. All about contrasting textures & flavors imho. Green onion is garnish, not for cooking. Same with sesame oil, flavor will break down (long-chain aromatics are weak to heat)
Sambal Olek(INDONESIA) = Chili Paste + Salt Sambal Belacan(MALAYSIA) = chili paste + Shrimp paste Vincenzo's Egg Fried Rice AKA Salt Fried Rice are basically overloaded with Sodium
Leaving the rice in the fridge for a day before you use it for fried rice, isn't about getting it cold. The specific environmental conditions of the refrigerator causes a change in the structure of the rice. It's this structural change that makes day-old rice so much better for fried rice. I seriously doubt the blast cooler would achieve the same results.
The problem with gas is at least some of the "Pooer" i'll put it, provinces of canada, it's extremly rare to have a gas line hooked up to a house. Propane too is a lot more common by far than natural gas for a BBQ in same sections of Caanada. Though raw burners are uncommon, but many apartments still use them, as if they work, they work, they're not paying the power bill. Where most homes now a days I'd say are indection. My example is Saskatchewan, Canada. I find it's rare for anyone to have gas "at home" except for your furnace which is usually natural gas.
so the diffrence is simple if you start to try sambal pick olek, its just basic asf but good nontheless its just classic 3 sambal ingridient garlic,chilli and salt, or any combination of it can be shallot chilli salt, or shallot garlic chilli, its can be made by self just by pound in with mortar and pastle with ratio 3 chilli : 1 garlic : 1 shallot / 1 tbs salt or just throw into food processor now on the other hand belancan its kinda on strong side we see it multiple time its just olek but you added extra shrip paste, and it usually more suitable for cooking than just use it as your sauce while olek usually people just use it as sauce because it easy tldr olek is just starting point for every sambal recepies you can make, swap the chilli with green thai bird eyes chilli and fry it you get sambal bajak adding tomato to the olek and fry it you get classic fried sambal adding bassil and tomato you get sambal kemangi and so on
My mom always said, a good cook - chef or not - can make anything after tasting it. It might not be perfect the first time, but it should be OK and each time you cook it you should learn a few things you did wrong or could do better. If you love food and cooking for those you love, like we Italians do, then you might not ever whip it up at a Michelin star level. But you can make anything.
sambal oelek is crush the chilli + pepper and salt , oelek mean crush to paste when made fresh usually still raw not fried sambal belacan : sambal add fermented shrimp paste and usually fried , belacan meean fermented shrimp paste for Sumateran and Malaysian awesome vid
Re: Australia one of the things we are very lucky with is the availability of almost any produce or meat you can imagine. Pretty much everything (veg or animal) grows here or is imported and can easily be found in any of our capital cities. I really can't think of any ingredient (outside some specialist regional fish or similar) that can't be acquired here.
Good lord. How much MSG did he put in that ? One or two pinches is enough. I love Vincenzo. He's a real character (watch him go ice cream eating in Italy - lovely video) I hope he has a large drink of water nearby. He's gonna need it after eating that dish ! Its got to be borderline inedible...
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I went crazy with the MSG and soy sauce 🤣🤣🤣it was definitely full of flavours
lol das tru
Hahaha 🤣 I hope you are doing well! Next year let's try to cook something together!
By full of flavours I assume you mean the saltiness dried out your whole mouth and you drank a jug of water after that😂
Lol XD must’ve been pretty salty
better than the botched bolognese i guess 😂
Sambal Oelek is a very simple sambal - just ground-up chiles with some salt. It's raw and uncooked. A lot of other sambals are cooked and have extra ingredients which make them more flavourful, like Sambal Trassi (with fermented shrimp) or Sambal Peteh (with peteh beans).
Thank you!!
Sambal oelek is a dutch product. It’s different from Malaysian sambal belacan and from Indonesian sambal trasi. Sambal oelek is cooked as well it’s just got onion, garlic, chilies & salt. Whereas Indonesian & Malaysian sambal got similar ingredients+shrimp paste (belacan or trasi) and fried. The difference between the Asian sambal & the Dutch sambal is the cooking method. The Southeast Asian sambal is mostly panfried with lots of oil to preserve the ingredients, the Dutch sambal is cooked by boiling. The flavor is different.
@Carlocodh i’m indonesian, born & raised in Indonesia. I happened to study in US some 30yrs ago that’s when i encountered sambal oelek. The oelek is dutch spelling coz the Indonesian spelling would be ulek. It is made in the Netherlands not Indonesia. If it anything from Indonesia, it would be sambal uleg (there is such a brand produced by Indonesian company Finna). I would know coz i make my own sambal since 30yrs ago. Out here in Indonesia it is widely available in all sorts of varieties from the various Indonesian tribes. I know i’m not wrong coz i read the ingredients and been to the factory in the Netherlands 25yrs ago. If you’re telling me that these days sambal oelek changed their formula & start incorporating vinegar as stabilizer, i wouldn’t know since that brand is not available for sale here in Indonesia.
@Carlocodh no wonder you insist on that sambal is not dutch when it’s not even sold in Indonesia. Sure, you’re right and i’m wrong. I don’t wanna be the crazy old lady who argue w/ a stranger on the internet.
@Carlocodh no wonder you insist on that sambal is not dutch when it’s not even sold in Indonesia. Sure, you’re right and i’m wrong. I don’t wanna be the crazy old lady who argue w/ a stranger on the internet.
Vincenzo did make two versions in his video but Uncle Roger only reviewed the authentic version. He made an "Italian" egg fried rice with pasatta and other italian ingredients but it did not turn out very good according to Vincenzo himself. 😅
Thank you for letting me know!
That "authentic" version probably was more salty than the sea 😵💫
But it had the King of Flavor in it - a bit.@@misshell
@@CreatorInTrngsorry to say msg can't save that sea taste fried rice lmao
That sounds basically right. My experience has been that any type of fusion cuisine takes a *lot* of either core knowledge for the cuisines being mixed together or else hard fought trial and error experimentation (between three and a dozen attempts at the least)
you absolutely have to check out Jamie Olivers one-pot vegetarian lasagna. Vincenzo nearly had a heart attack reviewing it :D
+1000000 🥲 (he almost died with it and immediately "banned" him)
😂
@@ChefJamesMakinson Vincenzo officially disowned Jamie after the veggie lasagna. He admitted Uncle Roger was right about Jamie all along. 😂
th-cam.com/video/whd8HplMBxE/w-d-xo.htmlsi=r6X2FY7lobAQJVXp
That was pretty awful. In the past I thought Jamie was being bullied too much, but for that one he should be banned from Italy.
Jamie Oliver making the Spanish news for his “paella” is the funniest thing I’ve seen today.
I think he told the story in British TV also, he REALLY got flamed on Spanish social media
@@tasorodri Graham Norton, I think.
Like I am not on Jamies side usually, but after hearing sorted foods problem after their "fusion" food that yes, was meant to bring dishes from different nations together (hence the paella burrito) and how much flames and death threats they have gotten..
..I do feel sorry for Mr Oliver and hope he was luckier :/
Sambal Belacan, which Uncle Roger suggested, is chili sauce with fermented shrimp and spices. It is what the Malaysians call it. We Indonesians call them "Sambal Terasi". Sambal Oelek (Oelek means get beaten by pestle and mortar) is just chili, spices, and salt uncooked.
Sambal terasi has stronger taste and complex than belacan
@@nebula996 tergantung yang bikin, bahannya mostly sama. Tinggal perbandingannya aja.
We need a 30 min.Chef James collab with Vincenzo and Uncle Roger at the same time, maybe a favorite dishes episode 🎉🎉❤
🤣 that would be great!
lol, my Japanese friend who is a professional chef advised me to get a basic rice cooker rather than a complex one because they're just as functional and a lot less likely to break (as well as being a lot cheaper).
and no, she doesn't make egg fried rice. She cooks mostly Japanese (obviously) and cajun.
It's true that a basic rice cooker can cook rice just fine, but it's not true that they're just as functional as the expensive ones. One of the biggest differences is that, with an expensive rice cooker, you can essentially keep your cooked rice in the rice cooker, ready to eat, for up to 24 hours (some people do so for much longer, but most manufacturers recommend a max of 24 hours). This probably sounds pointless to most westerners, but in Japan, it's common for people to eat rice with every meal; so it's helpful for them to be able to just make it once, and then have it readily available for their next 3 meals.
The more expensive ones can also cook rice for more types of uses (i.e. say that you want to make rice porridge or sushi rice), and they use fuzzy logic so they can handle different variables better (grain size, altitude, humidity, etc), and they are more forgiving of user error (i.e. it can automatically compensate if you accidentally put in the wrong amount of water). These obviously are not functions that everyone needs or will necessarily care about, but they certainly do exist.
Whoa, the sodium content in Vincenzo’s fried rice would probably make my heart explode!
You, Uncle Roger, and Vincenzo should do a colab sometime. You’re all good chefs with fun personalities!
That would be great!
Grandma: "Are you following me through this market, young man?"
James: "Yes, I need some quality rice"
🤣
Laughed through a near choke at that! HAHAHA!
The Conimex sambal oelek consists of chili peppers, salt, E270, and E202. While the Singlong sambal belacan consists of chili peppers, cooking oil, onion, garlic, sugar, salt, spices, dried prawn (that's the belacan), and E202. Personally I wouldn't use the more flavorful sambals as an ingredient, but rather as a condiment on the side. Sambal oelek being essentially preserved, ground up peppers is something you can use when you want finely ground peppers in your dish but also don't want to grind a handful of peppers just for that. You can also use it as a condiment, of course. But when cooking Indonesian food, I rarely use sambal as an ingredient because the peppers (and the onions, garlic, trassi, etc.) just go directly into the dish.
I'm only a little way in but as usual, your content in combination with Uncle Roger is priceless! Your "setting the record straight" about the likelihood for the reason of Auntie Helen's leaving (something to do with being put in the fridge... 🤣) is comedy gold. Love the channel's great blend of cooking expertise and hilarity.
Be Sure to Subscribe and SEE Uncle Roger MAKING Carbonara!! th-cam.com/video/MhaLTmp9UBY/w-d-xo.html
Creo que thermomix no hace promociones la verdad
@ChefJamesMakinson when are we gonna get the four way challenge? You, Uncle Roger, Vincenzo and Guga ??
what is the timing I just finished watch this video an how it all started an then there is come your video 😅😅
Chef James, here's an interesting idea based on a comment you had in the video; Create a series of videos in which you will go to the grocery store, buy BULK ingredients and cook 5-10 recipes with them. For example, teach us how to make BBQ pulled pork, and then 5-10 recipes that uses that BBQ pulled pork. Same could be done with rices and whatnot. Your comment reminded me of about 4 or 5 months ago just after my mom passed away, I had to live off of what I had because I had no job (and still don't because of depression) and I had bought a very big pork shoulder alongside a 30-pack of eggs and made a BBQ pulled pork recipe and was putting that in almost everything; tomato sandwiches with pulled pork, rice with pulled pork and canned veggies, pulled pork omelettes, soft boiled eggs that I would put in some rice paper with canned veggies and pulled pork, etc. It lasted me about 2 full weeks. The entire month was about 100$USD for 1 (and I'm a big guy at 6ft3 350lbs)
React to village cooking channel.....
First of all chef. Congratulations on the 200k subscribers! Hope your channel keeps growing. This was a very hilarious "competition" to watch as well!
Thanks so much! 😉
That was a fun video to watch. Glad you are nearing 250K, you got a valuable channel.
Thank you!!
I love when I see James struggling to keep the channel Family-friendly but thinking "I want to laugh out loud of that so much"
It has been said already, but just to clarify the differences between the two sambals uncle Roger mentioned: sambal oelek consists of raw ground chili peppers with salt (I love it since it goes with virtually anything). Sambal belachan is a cooked sambal with chili peppers and the Indonesian or Malaysian version of fermented shrimp paste called either "trassi" or "belachan". I also really, really love that stuff. I'm one of those white people who adores shrimp paste in any way, shape or form. I even grew to like the smell, since I know the flavour it provides to a dish so well nowadays. I often use it (sambal trassi/belachan) on bread with cheese.
We need Uncle Roger’s dirty humor, Vincezo’s passion and Chef Jamese’s knowledge for the perfect kitchen fusion! Make it happen guys 🙏😭
I would love it!
Chinese, egg fried rice can be made several ways (to my limited knowledge). 1. Fully cook the eggs. 2. Cook the eggs until they are just starting to thicken and then add the rice. With quick enough mixing, the soft egg coats the rice grains, so that there are not pieces of cook egg in the final dish. 3. Add egg yolks to the cold rice before cooking (golden fried rice). I make fried rice the second way. I prefer the texture, but it also allows me to add salt and pepper and sesame oil to the eggs before cooking, so that the seasoning also coats the rice grains. The second method has a name, but I am unable to recall it at the moment. Also, cheater "wok hei" can sort of be achieved by letting the rice sit for a minute without stirring and allowing some slight browning of the rice on the bottom of the pan. Once mixed in, that browning gives a little depth of flavor. I have a basic electric stove, so I have to do what I can to up the flavor.
I think it's smart to undercook the egg if you aren't going to separate it to add back after. I actually cook everything first, bacon first, then onion, any veg, then garlic, rice, then push it aside, then egg, mix, then soy. My childhood friend's mom showed me that way. She used a Korean chili paste, and I don't remember what it was. But we ate it with kimchee, we ate everything with kimchee. We ate hot dogs rolled up in rice and seaweed with kimchee. We ate plain rice with kimchee. We ate dried squid with kimchee. We ate kimchee with kimchee. But my egg fried rice now is better than I've had at any restaurant . She also sometimes made hotdog fried rice, or spam fried rice. I haven't tried that as an adult, I think I will this week.
Gochujang most likely as it is tended to be eaten with kimchi, in fact kimchi fried rice is amazing you should try it if you haven't.
I am not usually a fried rice fan (because too often it is just far too salty for my taste), however, when I get in the mood, I will make kimchi fried rice several times a week, to the point of using up a large container of kimchi in about a week and a half. Fried rice (made at home) is always a nice thing to throw together for a quick dinner. I had to explain to a few people that honestly, it takes longer to prep for the fried rice than it does to cook it! Good video. I'd love to see a collab between you and Vincenzo!
There’s one kind of egg fry rice at the east we call “Gold coating Silver “ that means golden yolks is coating silver rice❤ I’ll put 1 full egg and 1 egg yolk in 1cup of rice, mixing the rice with yolks, and let it stick all covered the rice , add some salt, sugar,chicken powder (you can think it is a kind of MSG but it made by chicken) and you can frying it with what you want to put in with common sense 😂
I was feeling a bit wound up until I saw this in my feed. Gave me something to focus on and relax to, so I appreciate you as always.
I'm so glad!
8:30 thank you fo getting the distinction right, also i'd really love a filipino adobo recipe (i forget if you've done it or not, but i'd love one please!!! also if anyone see's this thumbs up this comment!!!!!); and a spanish/mexican version!!! tis is such a good dish, and every version deserves a showcase. especially filipino adobo, because i feel not everyone knows enough about them; or they keep referring to spanish or mexican origin adobo and not the others like filipinos version!!! also i think the reason that piea (typo) got more flack than fried rice is because, uncle roger was the one to voice our optinons before we could complain ourselves; while spain or any spanish/latin country complained and got enough traction that the news reported it with their upmost distain. also similar to spanish/latin people given that they did conqored us for about 500 years, we are generally very vocal about our cultures food whether it is only in our circles; or outwardly outspoken like the spanish.
you are welcome! :)
Sambal belacan has shrimp paste in it and I think it's most common in Malaysian cuisine. Sambal oelek is more Indonesian and it doesn't have shrimp paste in it. Vincenzo did a fair job in making egg fried except for the amount of msg & soy sauce. I can imagine how salty it must be. Thanks for this reaction video. I enjoyed watching especially when Vincenzo teased Uncle Roger with the chili jam 😂. I also enjoyed the Uncle Roger pop-ups saying fuiyoh or haiyaaah. That was very creative and kind of naughty of Vincenzo 🤣🤣🤣
ive seen Vincenzo comment's on Uncle Roger's reaction video, he admits it is salty and he did thought msg is like parmesan XD
Edit : wait it was Chef Brian's reaction video comment XD
@@Vyrezzbruh using msg like parmesan of course it's gonna salty as heck
@@haseoxv9508 to Vincenzo's defense.. I dont think he tasted Msg before he uses it, so he had no idea thats its basically a salt
Thank you very much for telling me!
Delighted to see your channel growing, you deserve it, you have a wonderful way about you!
Thank you so much!
MSG is basically crystallized glutamate / umami. As for sambal ulek (spelled oelek on the label in the video), it's basically grounded up fresh chili with some salt used in Indonesian dishes. Might include some other ingredients too like onions or shallots or lime juice or vinegar. It's used as a dip or relish or cooking ingredient in Indonesian dishes but we use it in Malaysia too. Sambal belacan is basically grounded up fresh chili with dried shrimp paste. Because the dried shrimp is already naturally salty, no need to add salt as additional flavoring. For best result, the dried shrimp paste (typically packed here like small rectangle blocks or hockey pucks) are grilled over stove fire first to get a a light char and little bit of smoky flavour, and then blended together with the chilli. Adding lime juice to it afterward is optional.
You are gaining subscribers quite fast aren't you? I think when i subscribed you were under 100k and it wasn't that long ago
Nice to see that :D
last January! :)
Loved this video! I feel like you had a little more fun than usual, including with Uncle Roger’s antics! :) keep up the great content!!
Thank you! Will do!
sambal is basically grounded chili pepper. The additional names usually refers to how you make it and what additional ingredients you add, "usually". In many cases, I don't even know how people named these some other hundreds of sambals.
12:35 in sweden normal electric stoves would probably refer to certain stoves with cast-iron plates on top.
it's probably pretty common with induction or coil-glass nowadays tough.
Goodness, I have an electric stove and I despise it 😬
I dearly wish to return to a gas top...
Man I love the fact that in your initial videos, you weren't acknowledging the jokes that uncle Roger made. But now you are enjoying them too.
Love love from India
Thank you! :)
Another great and extremely funny video, mate! Have to say that Vincenzo did a quite good job. 😁😁
Glad you enjoyed it!!
I would also pay for Jamie to have a cookoff with Nigel 😂 Jamie making fried rice and Nigel making Onion Soup from scratch 😁
🤣
I usually use my own chilli oil instead of Sambal these days, and I think I learned to do that from Uncle Roger. Considering he's a comedian, I've learned an awful lot about cooking asian food from watching him.
Belacan is a form of shrimp paste commonly found in Malaysia. It is different from the Thai shrimp paste you use in Thai curries.
Belacan is usually sold in dried blocks, and has a pretty salty flavor. It has various applications in Malaysian cuisine, used in:
- Malaysian sambal (hence known as sambal belacan)
- Various Nyonya (traditional Malay-Chinese fusion cuisine) dishes
- Probably some Malay dishes (am not very familiar with Malay cooking)
- Fried rice (belacan fried rice is one of my favorite versions of hawker fried rice, I normally pick this if available)
There's probably other applications that I don't know about.
Sambal Oelek is Indonesian, and I'm not familiar with it. A quick Google search tells me it's sambal made with vinegar, but someone Indonesian can probably elaborate more on it
Belacan is Terasi in Indonesian ( or trassi in Dutch). You have Sambal Trassi or Terasi which I assume is identical to Sambal Belacan.
Thank you!
I hope one day that Chef James gets to do a collab with Uncle Roger. Judging how Uncle Roger works with other chefs in the past, you can tell that it's always a good time. I think the only way for Chef James to get his attention, though, is if he sees a means to milk some comedy out of it - which usually involves roasting people for cooking asian foods incorrectly. I don't see Chef James doing that as he's very knowledgeable on asian cooking techniques, so perhaps a way to win Uncle Roger over is to challenge him to cook outside his comfort zone so he can joke himself rather than the chef? Chef James' idea of Uncle Roger cooking a Risotto might actually be a good idea. Or perhaps do a compare challenge of "Rice dish vs Rice dish" sort of theme. I don't know. I'm just spitballing ideas.
It was be fun!
Well, I will be honest James I was Vincenzo's first then Joshua and then Uncle Rogers then by accident found you. I am very glad I did find you because you pretty much have the same reactions as I do. I grew up having the best food I am very picky about how my food is handled I first look for tradition and usually cook things that way My Grandma's taught me how to cook the rest I learned from cookbooks and TH-cam for tradition how it is done right. Learned even with my crafting you need to see many videos before you can decide on the right way I just do the same with the videos for cooking.
I've had the same very basic rice cooker for 20 years and I'm happy with it.
How often have you used it in 20 years? Be honest! 😜
@@ricklee5845 not every day but every week, as I love rice.
Remarkable! I don't suppose I could coax you into revealing the brand of your rice cooker?@@guillaumejeremia8779
Remarkable! I don't suppose I could coax you into revealing the brand of your rice cooker?@@guillaumejeremia8779
I would absolutely LOVE to see a collab with you and Uncle Roger! I imagine him getting you to inadvertently make dirty jokes 😂
Can’t recommend this channel enough! Chef James even reacted to comments I made recently, on videos posted months ago. It’s these small things I look for in a channel, James truly appreciates the support! ❤
Thank you so much!! :)
@@ChefJamesMakinson you’re welcome! I came for the reactions, now I stay for the instructional videos, I can’t wait to start trying out your recipes! Thank you James for the content 😊
You deserve mor subs, chef. I love every single one of your vids. Keep those videos coming. Love from the Philippines 🇵🇭
Thanks so much!
Sambal oelek is basic, chilie-garlic-tomato-onion.
Sambat balachan is a sambal with shrimp paste added to it.
🍻
If you watch Vincenzo's original video, he did make another version, the Italian fusion one, at the end.
Vincenzo admitted his fried rice was very salty in the later video.
good to know!
19:03 Oh Vincenzo did make two types of egg fried rice. One the normal kind, the second the Italian edition. They are both there in this video th-cam.com/video/BDgsXNTX8to/w-d-xo.html (Italian edition is towards the end and spoiler- it is soggy)
Uncle Roger didn't react to the Italian version though which is why it didn't show up for you.
Don’t think I’ve ever caught a video this soon after it got uploaded
I was a bit late today! Long day driving!
I think James like Uncle Roger's videos because he's so decent and nice, so it's like a guilty pleasure to see Uncle Roger be so risque and rude :D
🤣🤣
Sambal belacan is just overall better in all aspects. You can see it used in basically everywhere in southeast asia
Thank you! :)
What a good video, literally 3 of my favorite TH-camrs combined.
Mr James, may I suggest you also review Kay's cooking (big heart but awfull cook) and Nat's what I reckon (really funny)?
Keep up the great work, kudos from Portugal.
😉 Thank you!
“I don’t think she even work there.”
Oh, man, I got a sort of similar story.
I train in Kendo, and it’s hard to tell the difference between the senseis and just some old guy who’s staffing the event. We always err on the side of caution.
😉
7:38 bro what even the news channel are here for Jamie , uncle Roger Making Jamie famous 😂😂
Wow Chef james! quite a big milestone! I'm Happy I been here since a long time! It was good to receives likes on my comments or even reply! I hope collab happen!
Thanks so much!! :)
That's not an egg fried rice. That's the Dead Sea on a plate.
9:11 MSG is salt on crack !😂 (Another fabulous video Chef!)
🤣 thank you!
Hi James. Thanks again for your insightful review. BTW, have you shown us an Egg Fried Rice? I'll have to go back and check.
And, I have to admit, I'm one of those who went out and bought a small bag of MSG at the local Asian store. I tried it - thankfully, not in the portions Uncle Roger demonstrated. I put it in a jar labeled Umami. I use it sparingly - just a little sprinkle occasionally on some veggies, etc. The small bag I bought will probably last me years. I've learned while cooking, like salt, a little goes a long way to bring out hidden flavors. And, no, I did not experience Chinese Food Syndrome. As I recall, my mother discovered Accent Food Seasoning decades ago. First ingredient - MSG.
not yet! :) I want to at 500k!
The recipe isn't ready when you're done adding things It's ready when you're done taking them away.
🤔
Great video and your Sunday posts make my day. I miss my induction stove so much and am using gas now. The number of heat diffusers I have to use to get that tremblant simmer that was one push button away on a good induction stove is crazy. Cheap induction are rubbish though.. I think Vincenzo did a great job (but may have got tired at the end with the amount of MSG, Soy and Sesame Oil)
I agree! :) I hope you are doing well Simon!
Ok I've gotta say something about youtube chef's infatuation with saying you have to use day old rice to make good fried rice. You don't. All you have to do is ensure the rice is properly fluffed to let the steam out, is the correct kind of rice, you didn't use too much water and if you have time, throw it on a sheet tray to cool for 15-20 minutes. Certainly having day old rice works, but it isn't necessary. I've been making proper fried rice for years and almost always use rice I make the same day. It isn't wet, it isn't clumpy and frankly it's better than what the majority of chinese takeout's around here are serving. The problem most people have when it comes to rice is they just make it wrong to begin with and usually with far far too much water. Wet rice is the problem for most people, not when it was made.
So I think people and maybe even professional chefs don't get this, but gas in a professional kitchen and gas at home is different. A wok burner is 150k to 100k BTU. A commercial stove is about 30k BTUs. Residential is on the high-end 15k BTU. An induction stove is about
30k BTU equivalent since there is less waste heat. So, in a residential setting, IH is going to give closer performance to a commercial gas stove than a residential gas stove is going to give you.
Interesting fact: Uncle Roger calls MSG salt on crack but the Vietnamese people call them "bột ngọt" which translates into English as "sweet powder"
🤣
Belacan is Malaysian & has a dried shrimp base. Oelek is Indonesian & has a vinegar base. 2 completely different sambals.
If you look at Vincenzo‘s original video, he did make two types of rice, the darker version was an italian spin.
Hi. I’m a Malay from Malaysia. I’m not familiar with sambal oelek, I donk think malays use this term. Based on the comments, its simple ground up chili paste. Malays usually call it cili boh or cili giling. Sambal belacan is ground-up chili and shrimp paste. In my mother’s hometown in Melaka, Malaysia, you can find many villagers selling fresh ‘belacan’, meaning they use fresh shrimp to make shrimp paste. Her hometown is near the sea. What i do know is that sambal belacan is not just used as paste for cooking, it’s also a condiment. It goes really well with hot rice. Another popular condiment in Melaka using fresh shrimp is cencalok. Its basically shrimp paste without the chili
very interesting! maybe its comen where Uncle Roger is from in Malaysia?
Holy shit, James, that gigantic burger you made looked phenomenal! I’m a sucker for a good burger and they’re pretty hard to come by, I had a Waygu burger not so long ago and it really was not all that I thought it should be.
Vincenzo is a really nice guy, he did a demonstration at our local supermarket and a little workshop for the kiddos, my girls went along and I think they made spaghetti bolognaise. There is a very large Chinatown market in Sydney, and a smaller Chinatown in Newcastle, Vincenzo is close to one of those towns, so he would have had the right tips lol.
haha yes it was!
Sambal Oelek is a Dutch pronunciation of Indonesian Sambal Ulek ( to grind in a mortar) Sambal Belacan (belacan is term from shrimp paste ) similar with Sambal Terasi. Sambal Oelek usually didn’t use shrimp paste where else Sambal belacan/Sambal terasi used. Sambal Oelek is more Dutch “creation “ which vinegar is usualy used.
It is always so funny to see your face reacting with the uncle Roger videos:D Uncle Roger himself is of course pretty funny and then your face reacting really tops it off whahaha😂I love video's like this so much😅 Your face expressions are great 😁 no words needed almost🤣
Glad you enjoyed it
Uncle Roger's reaction to Vincenzo's Egg Fried Rice video is old enough that Vincenzo's channel has doubled its subscribers since it was made. 675k to now 1.3M.
I'm guessing the fried rice was about as salty as the Spanish people when they found out about Jamie Olivers paella...
😉
Sambal Oelek is Indonesian and sambal Belachan is Malaysian
Thank you!
Vincenzo was holding two plates of egg fried rice. He probably split in half the one he made on video since it was too salty and mixed them with two other batches of egg fried rice which he made without msg. Then the saltiness is balanced
I think a lot of us (you and I included) are going to hell for laughing at the the black and blue joke now 😂😂😂
A lot of people said that day-old rice isn’t necessary, but I disagree. The principle behind using day-old rice for fried rice, is more or less the same with using day-old / stale bread for pain perdu.
As you heat the ingredients under high heat, moisture coming out from the ingredients (eggs, scallions, soy sauce, etc) will revitalize the fridge-dried rice into the desirable al dente consistency. It’s difficult to achieve this consistency with freshly-made rice, because of the high water content (even if you spread it on a tray to dry for a few hours). It also discourages the wok hay (slight charring) on the rice that gives the lovely toasty aroma.
Unless you’re using a blast chiller, which is a shortcut inaccessible to most home cooks, unless you’re in a professional setting.
EDIT: And no, you don’t need the Zojirushi brand rice cooker. That thing’s like the Le Creuset of rice cooker. There’s plenty of affordable, mini-sized rice cookers that are smaller than your laptop. Don’t make your life harder by doing it manually. A rice cooker is multipurpose, not only it saves time on cooking rice, it can even keep your leftover stew warm until dinner.
You can't live off the back of Uncle Roger videos forever...
I don't and I have more videos then just him
the evolution of chef james's thumbnail faces is wild.
🤣
I mean, when all else fails, you get some shallots, garlic, fermented shrimp paste, dried anchovies, some bird's eye Chilli and toss it in a blender that is where magic happens
😉
These videos are so much fun to watch, thank you 😁
Thank you!
I watched the carbonara video, and then went to the store for 30 minutes then you put this out. Nice!
Hope you enjoyed it! :)
@@ChefJamesMakinson Always! Keep up the good work.
James I love your videos! I think you should be doing more of a response videos to the dishes you are pro in. you have great potential . also know your recipes for home kitchen work great! I think adding more zing and controversy would help you a lot! keep it up!
Thank you so much! I will make more!
I love it when you upload! also rice cooker changed how we cook at home!
Sería interesante que hicieras una reseña de algún youtuber de cocina en español, así como has hecho de otros youtubers que no hablan inglés. Algo así como "La Capital", con tantas recetas que tiene a modo "home cook".
Even more interesting if you speak all the video in spanish (with subs).
Saludos!
Gracias! :)
I use sambal oelek, vegetables oil, lemon juice for salmon fillets. It's lovely!
It’s not personal with Jamie, it’s just a running joke. Gets funnier with repetition.
I'm learning Spanish and never thought fyiyoh means fue yo, thanks chef you have opened my eyes xD
Its 12AM here and i bump into this..... Why james?! Now im hungry LOL
🤣 hahaha I know the pain!
Vincenzo slicing garlic is even funnier when you remember that he doesn't like to use garlic that much
Yep, you can't get the right cooking time or purity by adding it all together. Nice squiggles for firm but not overcooked egg, set aside, same with the aromatics, you will burn em if you properly hit that rice with 'wok hei' - I combine after it's sauced and peas go in (can pre-steam those too lol) and maybe little carrot cubes - I like the different sweet and moist bites along with the savory salty toasty rice. All about contrasting textures & flavors imho. Green onion is garnish, not for cooking. Same with sesame oil, flavor will break down (long-chain aromatics are weak to heat)
Uncle Roger and Vincenzo. Sometimes a review feels like those you love are being roasted. Great job, James.
🤣
Sambal Olek(INDONESIA) = Chili Paste + Salt
Sambal Belacan(MALAYSIA) = chili paste + Shrimp paste
Vincenzo's Egg Fried Rice AKA Salt Fried Rice are basically overloaded with Sodium
ahh okay! thank you for letting me know!
Leaving the rice in the fridge for a day before you use it for fried rice, isn't about getting it cold. The specific environmental conditions of the refrigerator causes a change in the structure of the rice. It's this structural change that makes day-old rice so much better for fried rice. I seriously doubt the blast cooler would achieve the same results.
The problem with gas is at least some of the "Pooer" i'll put it, provinces of canada, it's extremly rare to have a gas line hooked up to a house. Propane too is a lot more common by far than natural gas for a BBQ in same sections of Caanada. Though raw burners are uncommon, but many apartments still use them, as if they work, they work, they're not paying the power bill. Where most homes now a days I'd say are indection.
My example is Saskatchewan, Canada. I find it's rare for anyone to have gas "at home" except for your furnace which is usually natural gas.
so the diffrence is simple if you start to try sambal pick olek, its just basic asf but good nontheless its just classic 3 sambal ingridient garlic,chilli and salt, or any combination of it can be shallot chilli salt, or shallot garlic chilli, its can be made by self just by pound in with mortar and pastle with ratio 3 chilli : 1 garlic : 1 shallot / 1 tbs salt or just throw into food processor
now on the other hand belancan its kinda on strong side we see it multiple time its just olek but you added extra shrip paste, and it usually more suitable for cooking than just use it as your sauce while olek usually people just use it as sauce because it easy
tldr olek is just starting point for every sambal recepies you can make,
swap the chilli with green thai bird eyes chilli and fry it you get sambal bajak
adding tomato to the olek and fry it you get classic fried sambal
adding bassil and tomato you get sambal kemangi
and so on
vincenzo is a brilliant sport you can tell hes just doing allot of this just for fun great stuff!!
yep!
Aussie here....we don't have markets like that outside the major cities. We have a lot of Asian and Indian grocery stores though.
Brilliant. Wonderful cooking and I adore the adult humour. This was a really great video.
Thank you!
My mom always said, a good cook - chef or not - can make anything after tasting it. It might not be perfect the first time, but it should be OK and each time you cook it you should learn a few things you did wrong or could do better. If you love food and cooking for those you love, like we Italians do, then you might not ever whip it up at a Michelin star level. But you can make anything.
sambal oelek is crush the chilli + pepper and salt , oelek mean crush to paste when made fresh usually still raw not fried
sambal belacan : sambal add fermented shrimp paste and usually fried , belacan meean fermented shrimp paste for Sumateran and Malaysian
awesome vid
Thank you for the info! :)
You really should make UNCLE do Risotto
Haha 😄
Re: Australia one of the things we are very lucky with is the availability of almost any produce or meat you can imagine. Pretty much everything (veg or animal) grows here or is imported and can easily be found in any of our capital cities. I really can't think of any ingredient (outside some specialist regional fish or similar) that can't be acquired here.
KISS - keep it stupid simple (Ty chef hines for all your teaching wherever you are)
yep! 😉
Good lord. How much MSG did he put in that ? One or two pinches is enough. I love Vincenzo. He's a real character (watch him go ice cream eating in Italy - lovely video) I hope he has a large drink of water nearby. He's gonna need it after eating that dish ! Its got to be borderline inedible...
he said it was to salty haha