I Cooked Fried Rice from Malaysia, Peru, and Vietnam

[@andy_cooks]

To my Vietnamese friends, I hear you loud and clear-you’re not happy with my choice of red rice! Looks like we’ve got some work to do, so we’ll have to make another video and set things right. Let me know in the comments which Vietnamese fried rice we should tackle next. Thanks for the feedback-I appreciate it!

[@TheMidnighttea]

This is why you're a real one Andy. You don't get defensive if you make a misstep, you just make it right. This is why international viewers love you and rightly so.

[@hoangminhnguyen8100]

Awesome work Andy, if you want to look into a more familiar fried rice to Vietnamese people, definitely check out "com rang dua bo" which is beef fried rice with mustard green. Many Vietnamese enjoy this, it's a popular working class meal.

[@phongtranat52]

lol u need to make com tam (broken rice)

[@HoaTruong-km9rk]

@@phongtranat52 cơm tấm không phải cơm chiên. Đang so sánh cơm chiên mà. Nghĩ món khác đi

[@tlreizden2812]

You should try "Cơm rang dưa bò - fried rice with beef and pickled mustard" one of the most common fried rice in Viet Nam. It would be great

[@mydrmezan]

Usually we use water spinach instead of pok choi for nasi goreng kampung. But it’s a good substitute. Thanks Andy. Uncle Roger would be very proud 😂

[@ryanambsdorf2859]

"He would be very proud" Sounds like he's not with us anymore 😂

[@MichaelAustin-p3n]

I can hear Uncle Roger say "Fuiyoh"

[@ArchieGamez]

Doesnt he hate vegatables? haha

[@matikatak6570]

He also forgot to pound anchovies together with ingredients in pestle and mortar.

[@muhamadsyahmi951]

"Me google-ing water spinach in malay" "Also me having epilepsy remembering Najib Kangkung Remix"

[@SimDeck]

I live in a small, coastal town in the UK, and we’re fortunate to have a fantastic Malaysian restaurant right on our high street. It’s a true gem, and I’m delighted to say it thrives year-round. Every time we visit, the experience is nothing short of extraordinary. The staff treat us like royalty, inviting us into the kitchen to discuss, in detail, how we’d like our dishes prepared-adjusting flavors, adding ingredients, or omitting others to suit our preferences. The highlight, though, is their encouragement to try new things, introducing us to flavors and dishes we’d never have considered before. It’s broadened my culinary horizons in the most delightful way.

[@Xeras10]

What is the Restaurant name? 😁

[@MichaelStockUK]

As another coastal UK town resident, I'm also here for the name (and town) in the unlikely event that its in my vicinity.

[@zolazreebinazaha]

@@MichaelStockUK Even if it's not within my vicinity I would still like to visit this place! Name of the town please!

[@syebayip7661]

@SimDeck. hi , can i have the name of the restaurant? going there soon and hope to try some local food when there haha the usual Asian thing in us, thanks in advance !!

[@nutcracker4202]

Bro is gatekeeping the restaurant 😭

[@CheeseWyrm]

For those who are new-ish to SE-Asian cooking ... if you're looking in grocers for Shrimp Paste - it's known as Belacan. The little dried anchovies/whitebait are called Ikan Bilis. Hope it helps

[@AnasSuhaimi]

Wanna add that the anchovies is the dried micro "Japanese anchovies", not the large anchovies sold in cans in the western countries.

[@khairulhelmihashim2510]

in Indonesia it's called 'Terasi'

[@so_tran4285]

@CheeseWyrm no it’s not helpful at all. That’s not what they’re called anywhere else except in your language. lol😂 but good to know, south East Asian here ❤

[@acipshah]

​@@so_tran4285 actually, that's fair 😂 but my people are overly helpful you know, they just want you to get to taste it right 😂

[@mare3826]

Spotted 5:35 ! Andy this is how we know u make the right Malaysia fried rice recipe when u cough/sneeze/itchy nose while cooking 😂 that shrimp paste + chilli + onion smell can be quite intense to some

[@lemansawi3249]

Kalau masuk warung dengar ketung ketang dekat dapur. Automatik hidung gatal.😂.

[@TheAngel3767]

😂

[@aznanabdaziz9291]

dont forget MSG... hihihihi

[@SafwanAhmad247]

Yeah that’s actually a hint for a good malay cuisine tbh 😂

[@turbojigger]

Even Malaysian mom will cough and sneeze from those smell 😂😂 but it is good sign. Lovely meal is coming

[@mh_72]

I already knew the answer even before watching the video Malaysian dishes are hard to beat

[@HoaTruong-km9rk]

@@mh_72 but Andy used a wrong example for fried rice here. We need a rematch. Then win or lose will be all fair.

[@perfect.weather5933]

Makes sense why Uncle Roger is very judgmental about food 😂, because he's from Malaysia.

[@justinfitzgerald717]

Yes ... but you're head to head with Indonesia 🇮🇩....

[@mh_72]

@@justinfitzgerald717 he already cooked Indonesian fried rice in Part 2, Andy preferred Thai fried rice tho

[@zanifriz489]

lol me too

[@SirHishamMahir]

Nasi Goreng Kampung ftw! In Malaysia got more than 50 types of Nasi Goreng, but our staple is truly Nasi Goreng Kampung. Reminds us of our roots, our hometown, our kampung.

[@lannunlkg3310]

Glad I was born Malaysian. The spread of food that we have is simply amazing, a blend of 3 cultures coming together. Good job on the nasi goreng kampung Andy 👍🫰

[@kh4irulanwar]

Almost perfect Nasi Goreng Kampung. Only lack of: -oyster sauce -smoked shrimp paste -pound the anchovies with shallots, chili, smoked shrimp paste, and garlic -water spinach

[@aidifahami7820]

You are describing the whole ingredient while saying its almost perfect😂

[@ashitakaae610]

mana ada orang letak oyster sauce lmaooo

[@shutfix]

@@ashitakaae610 most kedai yg style thailand letak sos tiram dalam nasi goreng kampung, yang aku tau la. Dulu aku belajar masak goreng2 pun mmg letak sos tiram.

[@azizulhaziq9766]

@@ashitakaae610ada....

[@Mustafa-Kamal-Satar]

He just did the most basic versions of 3 fried rice from 3 countries. So, the number & types of ingredients are most minimal. And yet Malaysia emerges as a winner. I read comments from Vietnam etc insisting that he should have cooked the more complex version of Viernam fried rice, & they were purty sure theirs would have won. But Andy did right: cook the most basic versions from the 3 countries, that would keep the playing (battle?😅) field fair & level, & decide the winner!😊

[@umarharith01]

First off, amazing job on the Nasi Goreng Kampung. But here are some tips that can elevate your dish (in my opinion btw). First, you can pound some of the anchovies with the shallots & garlic to make it extra umami. Secondly, some people grill the shrimp paste over an open flame to make it more fragrant. Third, instead of using fish sauce, use oyster sauce. Lastly, use water spinach for the veggie, but bok choy is a pretty good substitute if you cant find it. Overall, I really think no other fried rice could beat Nasi Goreng Kampung. Glad you did the recipe right so that other cultures would try it someday! 🫶🏻🫶🏻

[@KeithWong1972]

As another Malaysian, I totally agree with your suggestions. The belachan needs to be toasted. And it's not the same without kangkung.

[@marvelfc3458]

I only have Malesian shrimp paste in a jar - how would one come about grilling it on an open flame?

[@tungbrah9448]

@@KeithWong1972 yup kangkung is the correct vege

[@gibean]

⁠@@marvelfc3458 it usually comes in blocks (which looks like andy took it from), put the whole block on top of stove fire until the smell changes which is a minute or so n then pound/grind it to a paste with mortar and use as needed and keep the rest. Try it if u want to see diff in taste otherwise shrimp paste is ok too

[@Test-zy5yc]

@@marvelfc3458 if its in a paste form, just char it over the fire to get a bit of the smokey flavor, then add the anchovies and chilli paste (my personal fav is adding crushed garlic) in. When the oil starts popping, crack an egg and just before it is fully solidified, add day old rice. Instead of what he is using, the best veggie for this fried rice is kangkung (water spinach). Add that towards the in and turn off the fire. Careful that it will get very pungent when you add the shrimp paste. I prefer the dry belachan for this fried rice tho

[@SiPakRubah]

As a Malaysian, nasi goreng kampung is basically my comfort food because of how it's easy to buy on any warung (local restaurants/eatery) and basically a food that you would choose if you don't know what to order there, but sometimes wish some of them didn't overcook the anchovies because it's ruining it's taste for me Also, usually best served with kicap (soy sauce), and some prefer to eat it with sambal kicap or with sambal belacan

[@muhamadsyahmi951]

also one of several other foods that will remind you to look carefully what you eat. I learn the hard way, eating chili thinking it was fcking kangkung😂

[@CheeseWyrm]

@@muhamadsyahmi951 Huh?! You thought chilli was water-spinach? That's odd

[@muhamadsyahmi951]

@@CheeseWyrm green bird eye chili. Even you would've been confused if they were cut similarly in a dish.

[@wan12345]

different with nasi goreng biasa is anchovy.. ikan bilis.. if this disappearances... everyone will say this is nasi goreng biasa right...

[@SiPakRubah]

@@wan12345 Depends usually, because nasi goreng biasa can be in many forms Some just straight up cook with sambal (literally just red-coloured rice, at least that's how my mom usually made it), sometimes it's nasi goreng ayam, and then kampung like you said

[@KaiserAfini]

In Peru you can find a chifa restaurant in every corner. Chifa food is incredibly delicious and I am very happy to see it featured.

[@ercedwrds]

Peruvian food is so good. Every time I visit Colombia, I make sure to visit Peruvian restaurants. The ceviche, potato dishes, and what they do with Asian fusion is always amazing.

[@nicolasrecupero3026]

Aguante la cocina peruana saludos desde argentina

[@Coco-c5s]

My favorite is the causa!!​@@ercedwrds

[@user-we9dg8pu5s]

That nasi goreng kampung looks awesomeeee! The presentation is just the same as what we have in Malaysia (except we used water spinach/water morning glory or we called it 'kangkung' in malay for the vege part & i think kangkung has that crunchier texture than bok choy) Now i really wanna eat nasi goreng kampung...... 🤤

[@anasazmi8554]

I've never heard of kangkung being called a water morning glory before, only water spinach. TIL. Thank you.

[@amarzulfanis4948]

Andy the GOAT for choosing Nasi Goreng Kampung which is always the best nasi goreng variety in MY!! My go to at mamaks everytime

[@nedfrizy9315]

Nasi Goreng Kampung at the mamaks? 😂 Bruh.

[@nvee1235]

Nasi goreng kampung is the absolute goat. Ive tasted many fried rice before but none come close

[@user-tl9wv6wu9h]

Thank you for featuring Malaysia fried rice ❤ Applaud for your efforts for that mortar & pastel 👏🏻 Nasi Goreng Kampung (Village style fried rice). Why ‘village style’? Because each ingredient is easy to get from every house yard & kitchen stock (in local villages). Lets deep dive: 1. Dried small anchovies: Was one of food stocks for flood/monsoon season among villagers. 2. Water spinach: Abundantly creeping beside water bodies around villages. 3. Bird eye’s chili: Essential plant at every village house. 4. Shrimp paste: Most fishermen villages produce it to supply local markets. 5. Egg & chicken: Every house in village had chicken coop back then. 6. Rice: Staple food. Malaysia has many different varieties of fried rice but Nasi Goreng Kampung is the best one to pick to represent Malaysia.

[@quaivatxanh5609]

As a Vietnamese i don't think we usually call it "Cơm Đỏ" it kinda depends on the dish you make like "Cơm Gà Xối Mỡ" which means Chicken Fried Rice or "Cơm Bò Lúc Lắc" which means Beef Fried Rice. Although just simple Chicken and Beef Fried Rice, it's still a delicious fried rice depends on the dish serving with. Despite a Vietnamese, I think "Malaysia/Indonesia Nasi Goreng" has its best at Fried Rice.

[@ducphanduy534]

I think Vietnam have a better representative and it should be "Cơm Rang Dưa Bò" (Fried rice with beed and pickled bokchoi). It is very very tasty. Nothing like you will see anywhere.

[@pakngah3715]

I sometimes fry rice with leftover dishes (minus the gravy or even rinsing out the gravy from the veg or meatv parts) & adjusting the seasonings to match the dishes. The Vietnamese fried rice inspires me to have the leftover dishes with a Viet style fried rice.

[@iqbalmuhammad2920]

As a Malaysian, I wanna try Vietnamese fried rice.

[@anasazmi8554]

I love Bun Ga Nuong, and I would love to try pairing the Lemongrass Chicken with the Com Do.

[@acipshah]

If it's halal I don't mind trying 😊

[@syeikhamd]

Fun Fact:According to the Oxford English Dictionary, the word "compound" is thought to be etymologically derived ultimately from the Malay word kampung or kampong, meaning 'enclosure' or 'village', probably entering English via Dutch or Portuguese.

[@syahfiqri8747]

According to the **Oxford English Dictionary (OED)**, the term **"compound"** has multiple meanings depending on the context. The word **"compound"** itself derives from the Latin **"componere"**, meaning *to put together*. Over time, it evolved through Old French and Middle English to its current form and usage in modern English.

[@syeikhamd]

@@syahfiqri8747 go to page "oed" itself (oxford english dictionary) click on "etymology" button not "factsheet" or "meaning and use" button for 'compound" or "kampong" word, ull find it there

[@kensei1984]

If you want to do a Vietnamese fried rice that stands by itself for the sake of fairness, it would be Com Rang from the North. It adds vegetables like peas and corn as well as having tomato paste and has lap Cheong in it as well. The rice is super charred and is one of the best fried rice in my opinion.

[@higashirinchiah1013]

Good attempt for nasi goreng kampung. Usually we will burn the shrimp paste on the stove fire to char it. The smell will be super pungent. 😅 We only use kangkung (morning glory leaves/water spinach/water convulvus just a few of its english names) for nasi goreng kampung. Probably hard to find over there, bok choy is a decent replacement. Looks good. Good job

[@5ynT4x_Error]

he didn't add salt and sugar though

[@iliketomoveitmoveit5865]

@@5ynT4x_Error i don't. the ingredient is already salty (anchovies, belacan if you put), i don't put any sugar as i prefered it spicier XD

[@5ynT4x_Error]

@@iliketomoveitmoveit5865 I mean that's how my mother cooked it. I don't really know the official recipe as all I know is Nasi Goreng is whatever you have in the fridge

[@slwrabbits]

I love water spinach, wish it was easier to find where I live

[@loganpriest6029]

Is there any kecap manis in usual nasi goreng in your country?

[@slmbkdk]

OMG FINALLY NASI GORENG KAMPUNG T_T i did commented on your previous vid, asking for nasi goreng kampung for Malaysia as it is uniquely only available in Malaysia. So glad that finally able to see you trying it. Thanks a lot Andy!

[@ulxtmx5018]

man takes me back, traveling through Malaysia during a few summers when I lived abroad - just could not get enough Nasi Goreng, every damn day for breakfast or lunch lol

[@GiorgiosTable]

Hey Andy! My dad is Peruvian, when he makes fried rice he always cooks the eggs in an omelette and then slices it into chunks and adds it in, I don’t know if this is true for all chifa restaurants! But he said that how he always remembered it - great content as always 😊

[@nasrezz99]

As a Malaysian, I'm proud and happy that Nasi Goreng Kampung is one of the best fried rice you've tasted. It's also my favourite fried rice among all. Thanks for the highlight of the Malaysian cuisine

[@222vitaminwater222]

I used to live in Capital Hill in Seattle, WA when I was in college and there was a little tiny Malaysian restaurant next to my favorite bar on Pine St. that had amazing Nasi Goreng....brings back happy memories of eating a big portion after a couple pitchers of beer on a table outside in the summer :) Also I would always ask for en extra egg haha

[@jacquespoulemer]

Andy, Hello my Friend, I'm a home cook that has been cooking food from all over the world for 61 years now. I am fascinated by the Vietnamese Cơm Đỏ which looks absolutely delicious. I would make one small adjustment, butter fanatic that I am. I might use ghee instead of oil to start things off. This might replace my current favorite buttery rice dish, Turkish Pilafka. The Malaysian and Peruvian variants are also fascinating. Thanks for the work you do and the wok you wield. All the Best Jacques Mexico retired.

[@Weebro]

When I saw Nasi Goreng Kampung was up against Peru and Vietnam. I know they both had no chance🤣

[@soldier_4th_class]

That nasi goreng kampung looks legit, I'd prefer soy sauce in the end instead of fish sauce but still works. You got yourself a new sub lol

[@hop6343]

The pronounciation is closer to come-pong in malay but absolutely stunning food as usual, Andy.

[@acipshah]

You did not just write "cum-pong"... Man at least write it as "come-" 😭😂

[@hop6343]

@@acipshah you know what actually you're right thanks for that

[@syiqayd]

@@hop6343 more like poong than pong.

[@user-ql3ud5gn9g]

Wow.. That nasi goreng kampung looks really delicious. As authentic as it gets, complete with shrimp paste, that the secret ingredient that make it so good.

[@kakarotjazzs654]

Thank you Andy you make a perfect Nasi goreng Kampung... Watching From Malaysia 🎉

[@RekimNZ]

Nasi goreng kampung all the way !! - Thanks Andy, another perfect video !

[@jadelo2304]

FYI: this is, I think, the sticky Vietnamese rice dish he was referring too, to NOT confuse his dish with. For those curious. Xoi Gac is a semi-sweet dish made from steamed glutinous rice that has been tossed in coconut milk and naturally colored orange-red from the gac fruit. The color red is symbolic of good fortune in Vietnamese culture, which is why Xoi Gac is mainly served during special occasions such as Lunar New Year. This dish is often eaten with a mixture of sugar, salt, and toasted sesame seeds (muoi me). Xoi Gac is also a popular street food and can be more elaborately dressed with sweetened mung bean paste, toasted peanuts, and freshly grated coconut - all wrapped in an edible wafer paper.

[@Alx_Flameniro]

or he mistook it with cashew oil fried rice. Some cashew oil products look very red

[@jadelo2304]

@@Alx_Flameniro Very well could be, only he did say his was savory not sweet, which is why I posted the Xoi Gac and it sounds like what he was trying to pronounce.

[@HoaTruong-km9rk]

@@jadelo2304 cơm đỏ dùng ở miền nam SG nhiều. Nhưng nó ko phải 1 món riêng, chỉ là phần cơm xào không thôi. Hay gọi cơm đỏ khi kêu cơm thêm để khỏi nhầm với cơm trắng

[@jadelo2304]

@ Rất đúng

[@Angelkat757]

I agree with you andy taking your word for granted. Malaysian. Yep i do like the egg Sunnyside up like you too 😋

[@SongsMalaysia]

Nasi Goreng Kampung is one most popular type of nasi goreng in Malaysia. My husband love this dish and ordered at every restaurant we went but it can be hit or miss to get the good ones.

[@nabilzulkepli5745]

Ikan Bilis Garing + Cili yang buat sedap.

[@SongsMalaysia]

@@nabilzulkepli5745 betul. kalo xcukup ni x lengkap

[@jackburns703]

One small tip. I cook in a wok indoors all the time, so I've had some decent experience using one. If you'd like the wok to be nonstick, wait until the wok is smoking, then add a tiny bit of oil and wipe the wok with a paper towel to evenly coat the surface with oil. Then add however much oil you'd like to actually cook the food and keep the heat high. You have to get the surface extremely hot and evenly coated with oil before adding ingredients to make it nonstick. This doesn't have to be for every step of the cooking process but when you want to give it that final wok hey, use this method and nothing should stick! This also works with normal carbon steel pans.

[@yangsiyuan4]

The kampung fried rice looks spot on, and really makes me yearn for a plate!

[@McHajj_]

Hey Andy, did you know that Chili pepper seeds are actually NOT the spicy bit because apparently they don’t contain any capsaicin… it’s the pithy pepper innards that hold the seeds that have the highest levels of capsaicin, so removing those bits are the key to less heat!

[@PedroDoderoEscalante]

Quick feedback on the arroz chaufa: we add pepper too and chilli usually served on the side. Would have used 3 eggs for that large serving. Optional: Turmeric, chopped ham and you van swap the proteins. But usually it has 2 different meats: Chicken and ham or beef and prawns, even scallops and fish

[@procurorick]

there is a Peruvian restaurant right across the street from my house and at least once a month we order their arroz chaufa. They add prawns, fried fish and calamari to it and it is out of this world!

[@hanifsezali]

Nasi goreng kampung sebenarnya benchmark untuk seluruh kedai tomyam. Nasi goreng kampung sedap, confirm yang lain sedap. Datang teh ais haukkk rasa😂😂😂

[@cynical1985]

Arroz chaufa done properly is a thing of beauty and Peruvian cuisine has to be one of the all time greatest. Now that you're in Sydney check out La Hacienda Peru, the king fish ceviche is outstanding and their seafood chaufa (with proper seafood) is amazing.

[@MFI42]

As a Malaysian, nasi goreng kampung is absolutely my favorite dish ever. Hats off to you for using the mortar and pestle to prepare the chili, shallots, and shrimp paste the right way. Pounding all the ingredients with a mortar and pestle makes a significant difference in the flavor you get. Whenever I cook using this technique, it always reminds me of my late mother's nasi goreng kampung. Well done, sir!

[@kyosukeshidou1370]

That is a good lookin' Nasi Goreng Kampung .. good job man ! As a Malaysian myself , I APRROVE

[@wizny70]

Malaysian here! I remember when i was like 7 or 8 my brother brought home nasi goreng kampung and I had it for the first time ever.. I couldn't tolerate any spice back then but I still finished it.. simply too good

[@Average_life_247]

3:00, “round true outside, round the outside”😂❤

[@kierbye]

Always appreciate a good Chef John shoutout !

[@goatman86]

​@@kierbye Oh, I thought he was referring to one of Eminem's song 😂

[@acipshah]

​@@goatman86 yeah me too actually, now I'm confusion

[@kierbye]

@ Chef John is of course referring to Eminem, and it has become one of his things, like always using cayenne pepper 🌶

[@fuschiacandy]

Malaysian here as well. Good onya mate for a very well done Nasi Goreng Kampung. We Malays love our Nasi Goreng Kampung so thanks for the feature!

[@aliasahar4700]

Nasi Goreng Kampung (Malaysia) - we sometimes add turmeric (about your thumb") grind it with the chili paste..that will give another level of flavour to your Nasi Goreng Kampung.

[@sergioalva9802]

Love your videos Andy, I am from Peru, love you made chaufa... We do also put sesame oil, oyster sauce and five spice ( instead of cumin) we actually call five spice "chinese cinnamon" no idea why haha... thanks for putting chaufa on your videos, loved the ceviche video too. Love from a Peruvian that lives in Auckland New Zealand... really hope one day you can travel to Peru and have a culinary experience... all the best mate, cheers

[@acipshah]

As a Malaysian, as soon as I heard Peruvian food is influenced a lot by Japanese and Chinese cuisine, it has become my top bucket list to try 😍

[@remylova]

i just goreng my nasi goreng kmpung bring it to work..the telo mata and the achovies!walaaaa..the best!!😍

[@njamil85]

Well done Chef Andy! Your nasi goreng kampung looks stunning & devine! Hehehe

[@zaidhakim]

Nasi Goreng Kampung is unreal. Great effort Andy!

[@naimramlee]

Andy! You nailed the nasi goreng kampung 🤩 Though we actually use kangkung specifically and not just any green veggies. Pro tips: The next time you make nasi goreng kampung, please please please pound the anchovies together with the aromatics, it will make all the difference!

[@And-un6sx]

All your videos just nail it. My fav youtube cookingshow by far. THX Andy

[@frontlinerstazmania]

9:23 Fuiyoh... 😅😅😅🎉🎉🎉 love from Penang, Malaysia boi... #MalaysiaBoleh

[@mdc2312]

I love these videos, especially the little history of the dishes and the various countries. I'm learning a lot! Thanks brother!!!

[@Perro_Picante]

Hola Andy! As a Peruvian who has lived in Australia for 20-odd years, I'm glad to see arroz chaufa on your video! I will say though, it is traditionally made with hot dogs, not chicken. It was very popular when the country was quite poor. Nowadays, of course they cook chifa with just about protein just like fried rice from your local Chinese restaurant! :)

[@turbojigger]

When you save the anchovies oil, I know it will be good. Maybe you can try next with water spinach instead of bok choi. Another one, egg (you did it absolutely right, crispy edges with runny yolk, but) on top usually an option. Most Malaysian will add egg incorporated into nasi goreng. Push rice aside, pour in half beaten egg, sprinkle some white pepper. When egg halfway cooked, stir well into everything. Give it a try

[@bahar.fishing]

Tahniah Chef, saya katakan itu masakan Nasi Goreng Kampung tahap masakan 5 chef terbaik di Malaysia ✊ Satu sebab adalah orang kampung akan guna apa saja dari dapur mereka untuk masak nasi sisa belum habis. Menjadikan sebuah nasi goreng yang penuh dengan rasa

[@joetrp-3553]

To be fair this is a very informative series, looks absolutely pukka mate! Could we see more please? Blessings from Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@aminzainol7754]

Hi Andy From Malaysia Usually, for the protein Nasi Goreng Kampung famous for anchovies...in my region By the way Thank you for trying our style of fried rice 😊❤

[@Actress_Monica_Biel]

This video is such a fun journey through fried rice! I love how you're trying to meet Uncle Roger's standards. Can't wait to see how the Peruvian Arroz Chaufa turns out, it's one of my favorites! 🍚✨

[@KaiserAfini]

Chifa food just knocks it out of the park, Andy picked a real contender for the top spot.

[@Joy_Aqis]

Yassss you could never go wrong with Nasi Goreng Kampung !! Extra point if you have Sambal Belacan (pounded chillies & shrimp paste) and fish crackers on the side 😋😋😋

[@camysaid3651]

Wow, nasi goreng kampung. Love it.

[@anwarrossi4453]

Thank you andy for choosing nasi goreng Kampong ❤

[@muhammadabdulwahab123]

Tq Good Jobs Brother. Malaysian kampung fry rice is second no none

[@Levynite]

The irony of finally getting around to watching this after some CNY prep and chores, which included my mother chiding me for pounding things too fast in the mortar and pestle, and I come to find Andy also speed smashing away hahahahahaha.

[@xAce8]

That Kampung Fried Rice recipe is 99% spot on! Kudos

[@aidilkechik5292]

My oh my Chef Andy. That Nasi Goreng Kampung make my mouth watery.

[@malayaichannel]

Great rendition of Nasi Goreng Kampung. Just like many people already commented, if you pound some anchovies together, it will elevate the taste. Also in my family, some of them do not like shrimp paste, so we substitute with dried shrimp instead and pound it together. The taste wont be the same but close enough and It will not have the strong pungent smell like the paste.

[@rurounikenshin3573]

Here is my late mom version of nasi goreng kampung. 1. Left over rice 2. left over Sambal belacan 3. Kangkung 4. Shallot 5. Garlic 6. Anchovies 7. Coarse white sea salt. 8. Bird eye chillies for extra spicy because sambal belacan already spicy. Pound shallot/garlic/chillies/anchovies and salt together..stir fry with sambal belacan..put rice and kangkung..fried egg for protien..done. no msg.❤❤❤

[@jvp_t]

my man andy with all the depth. top notch content. excellent brother ❤💯

[@AIMANBINMOHDKAMALUDDINKPM-Guru]

padu mat! Boleh bau tumisan belacan sampai umah aku dh..❤ Mantap kipidap

[@GhibVhh-rm2sh]

This video makes me proud of being Malaysian haha.Thanks for the recipe btw bro :D

[@purplelavenderland]

You nailed the nasi goreng cooking skill. Tebaik!

[@syafiqaszamin6411]

There's so many varieties of Nasi Goreng (fried rice) in Malaysia since its multicultural. Theres Indian style, Chinese style, Thai's style, Malay style.

[@julianchng2310]

Have to agree, nasi goreng kampung for the win but I want to try the Peruvian fried rice. Excellent cooking chef!

[@marroosh]

The Malaysian fried rice had me salivating😋😋😋

[@paleywasabee]

Fyi, in Malaysia we have various type of Nasi Goreng such as Nasi Goreng USA (USA stands for prawn, squid and chicken), Nasi Goreng Kampung, Nasi Goreng Cina, Nasi Goreng Pattaya, Nasi Goreng Tom Yam, Nasi Goreng Ayam, Nasi Goreng Daging, Nasi Goreng Paprik😂😂😂 and lots more

[@gothnolful]

Nasi Goreng Kampung 🇲🇾 with 1/2 sunny side up egg. NICE!

[@MrHanaf]

nasi goreng kampung with extra spicy and crunchy fried anchovy is a GOAT!!

[@cookytara]

You can also try to add kangkung (water spinach) and a little bit of petai (stinky bean) when you put in chicken & sawi (pak choy). It's amazingly good 😊😊 (a bit more of an acquired taste definitely)

[@OutatimeToysandCollectib-cv1ft]

How have you not been picked up by the food channels? Love watching the recipes, and you make it kiwi basic.

[@-zerxvil-5208]

Nasi Goreng Kampung (Village Fried Rice) must have Anchovies, Water Spinach and Cilli Padi. Some may add a bit of Belacan for Umami. Back in the day, this ingredients is abundance in villagers.

[@acipshah]

Yeah being as simple as it is, it's surprising to me that other people loves it too. Makes you appreciate the food more 😊

[@divacute9369]

Wow... thank you for showing the nasi goreng "kampung" pronounced as kum-poong. Im malaysian amd when u used the shrimp paste.. i was saying to myself-- this will be good!!!! I usually order this from stores. Now.. will try to make it .. ( never tried it as it is sold evrrywhere )😂😂😂😂

[@JordanNHoule]

As an American from the Seattle area, the way you said “Bell Pepper” I felt heard AND insulted… hahahaha Thanks for the fun and great food content!

[@hishamjohari3124]

your honesty is legend~

[@stlabido11]

Brilliant. Nailed it. It must tastes good 👍🏽❤

[@sairumi4669]

I love nasi goreng kampung, even just now eat it, glad you enjoy it

[@AnasSuhaimi]

3:34 Use kangkong! Kangkong (water spinach, Ipomoea aquatica) should be available to you as it grows in Australia. It'd give you that distinct flavour. If you're in the correct part of Aussie, then just pluck it off the river banks. And the anchovies, make 2 portions. One portion for frying and sprinkling like you did. Another portion you may pound it together with the shallots, garlic, and chillies. You may also fry extra anchovies and grind/pound/blend the fried ones till it become powder, and sprinkle it like fairy dust for super umaminess.

[@awanhijab]

Hi there! Here's a helpful tip from my Malaysian grandma 🇲🇾🇲🇾🇲🇾: 1. After washing anchovies, make sure they are completely dry before deep frying. This helps them stay crispy for longer. 2. For fluffier fried rice, always use cold rice instead of hot rice when cooking in the wok. Hope this helps!

[@anasazmi8554]

A tip my father gave to me is that, when rinsing dried anchovies, put the anchovies in a sieve and don't soak them in water. I did that when making nasi goreng kampung, and the anchovies turned out crispy & delicious!

[@daviddoan68]

Nasi goreng secret weapon is the shrimp paste. Most people don't know the power of this little known ingredient. Same with Vietnamese Bún Bò Huế, it uses shrimp paste extensively and to a lot of Vietnamese in the central and southern regions this noodle soup dish is actually preferred more so than Phở.

[@blacksnow7106]

9:13 Yes Cơm Đỏ is not meant to be eaten alone. Typically it served with deep fried chicken, but other protein and sauce-y dishes are also found

[@mohammedadrihafizi2787]

Honestly, peru and vietnamese both fried rice are really delicious, meanwhile nasi goreng kampung (village “traditional” fried rice) i rarely eat this But, this fried rice definitely on another level; crunchiness, savory, charred properly and vegetables for health 😚😋

[@amalinasusen]

I'm a Malaysian. Nasi goreng kampung is my favourite out of all Malaysian dish ❤ thank you for recognizing

[@mohdhafizahmadzainuri6144]

Yeah! Proud Malaysian here. We have other different fried rice as well but Nasi goreng kampung always win.

[@aidanross9489]

Why so proud? Pride before the fall. Ever heard of it??

[@mohdhafizahmadzainuri6144]

@@aidanross9489 chill dude. Just proud of our Malaysian food

@@aidanross9489 Easy there, weird karen.

[@ThanhNguyen-zw4ml]

a Vietnamese fried rice dish normally has giò, protein, lap cheong, veggie, eggs, soy sauce or fish sauce, vietnamese kim chi (optional), either msg or bột canh (optional), and day old rice

[@chekarooz2361]

For nasi goreng kampung, I would infused the oil first with a few whole small rose onions. The cooked the nasi goreng together with the whole rose onion.

[@remiewatkins8032]

Great Job Andy thanks for Posting

[@depp8714]

Nicely done. Try doing the chaufa in the way you did the last one though: Crushing a bit/grating the ginger and garlic instead of finely chopping and get them in the wok at the very beginning, the ginger and garlic aroma will sort of infuse in the oil and every molecule of rice will have its flavor. Anyway, I got hungry after watching the video. ¡Buen provecho!