Pro Chef Reacts... To Uncle Roger Reviewing REYNOLD POERNOMO Fried Rice! (MasterChef Finalist)

[@ChefJamesMakinson]

I hope you guys had a great weekend! If you would like some Kitchen Essentials then here is a great video! kzbin.info/www/bejne/emTFiXSfp7p0j5Y

[@vitrarom4468]

It is pronounced 'nah-see' goreng, not Nazi goreng 😂😂😂. Nice video, otherwise.

[@yasminazni1436]

Me from 🇮🇩🇮🇩🇮🇩🇮🇩Indonesia

[@nedesbrianarizalita2062]

Chef James Try to React one video of Uncle Roger making Fried Rice (Chef Jaime Version).. :)

[@kenzeeato]

ty uncle james for the wijio

[@3riyanto]

Recook please

[@alfianfahmi5430]

A little side note on sambal : There are _many_ kinds of sambal that exist in Indonesia, sambal with shrimp paste is only one kind of sambal. Sambal can vary in consistency, some are a bit more saucy like the tomato sambal, some are more akin to freshly chopped chilis with other additional stuffs like sambal matah, etc.

[@ChefJamesMakinson]

Interesting! I would love to visit Indonesia and taste the cuisine!

[@potiguaya5201]

Ah yes sambal matah, with chopped lemongrass and torch ginger

[@berliandivaaulia3995]

I'm quite weak with spicy sambals but I still eat them anyway😅

[@anglerfish61]

yes. I used to live across a sambal shop who had like 50+ different sambals. All good btw.

[@KimKim-001]

Sambal balado that my mother make is my favorite. No doubt best sambal for me.

[@roger-shaneee7724]

Finally a western chef state the facts that olive oil should NOT be used for frying as it has lower smoking point. Kudos to this Chef James Makinson. Jamie Oliver, Anne Burrell, all the chefs in The Food Network, ITV This Morning featured cooking shows & guests are guilty for kept propagating olive oil in deep-frying / pan-frying. Also, guys never ever use olive oil to cook Asian foods. It's so wrong, the taste of olive oil is not meant to be paired with Asian foods. Like Uncle Roger said Use the right ingredients, not the white ingredients.

[@nyverinorlyth9555]

Just for anyone wondering actual numbers: en.m.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

[@koroslav]

Actually refined olive oil is perfectly ok, since its smoking point is around 240°C

[@alfianfahmi5430]

The safest "Asian dishes" for olive oil usage are probably the ones from Mediterranean part of Asia. A bit more east-er than that? Not a chance 😂🤣

[@ck-bs2ms]

olive oil is ok for cooking but not in high heat can't be for frying too...

[@brutusoftroy2810]

Smoke point is not related to oxidation bro. Look for hi oleic and sat fat oil for heat.

[@KleinVanWilliam]

Wow, Reynold. He is famous because of his dessert dish as a master chef contestant in Australia, even Gordon praise his dessert.

[@richardandhika8326]

Honestly, some kecap manis (sweet soy sauce) on Indonesia is contains palm sugar instead of brown sugar, make it more suitable for high heat than normal kecap manis (Example *Bango* brand) Btw You are right, chef. That's kecap manis brand was *ABC* (wear brown sugar) and indeed the low conductivity. Must have to cook it quickly, otherwise it will dry.

[@m.azharsamsudin6350]

I do prefer to put kecap before the rice, it taste better for me.

[@arpioisme]

Yes, there are two kind of kecap manis, the "table" one and "cooking" one. They are actually interchangeable, but table ones are more mild and can dissipate quickly if used for cooking, while the cooking one is quite thick and can have a slight bitter aftertaste if not spread thin enough as a tableside condiment

[@jeffs.4313]

I enjoyed your video Chef. Not only do you comment on what's going on in the video, but you're also educating the viewers with tips, safety and the proper techniques to use. Well done!!! 👏

[@ChefJamesMakinson]

I appreciate that!

[@Jerri-ellen]

I agree. James is a really good teacher and very knowledgeable. I think we are lucky to know him

[@HottestBurningNunna]

You speak my mind. And now I'm addicted to his videos.

[@MrRudyc85]

@@ChefJamesMakinson you should see his deserts: Reynolds Master Chef deserts

[@rigen97]

Indonesian often call kecap manis/sweet soy sauce just "kecap" (because the sweet version is by far more common) and call what foreigner thinks as "normal" soy sauce "kecap asin" lit. "salty soy sauce." so if you ever go to indonesia and need "normal" soy sauce ask specifically for "kecap asin"

[@jerichoicho2402]

as indonesian, if you want to level up your nasi goreng, add some rendang paste. Rendang paste + sambal will create explosion of flavor

[@bobskeleton4019]

your comments are always very instructive, it's just not about making fun of "would be" cooks, you are a professional and it shows. Thanks for sharing your knowledge.

[@ChefJamesMakinson]

I appreciate that!

[@hkburrows]

For a comedian, Uncle Roger knows a hell of a lot about cooking.

[@dom6140]

And can't cook a simple meal to save his life

[@shelldie8523]

Watch his cook and you understand he can't make even a simple egg fri rice

[@superlight1999]

You keyboard smasher, I love to see your nasi goreng. But your channel is empty so you're worse than uncle roger.

[@sooperyeol6081]

More like he knows how to stereotype asian cuisine. That's his only source of ideas for jokes.

[@kevintwine2315]

He really doesn't, and why does he always put that annoying voice on?

[@Adiarby13]

After the "crispy rendang" incident, i never take masterchef judges or whatever TV cookin competition judges seriously again lol

[@elmohead]

SEA countries: at each other's throat regarding the South China Sea. SEA countries: unite over rendang.

[@Adiarby13]

@@elmohead yea we have love-hate relationship, we love 'one Asean, one community' but we also hate each other lmao

[@EricWulfe]

watch the australian masterchef, where poernomo participated. its wholesome, and on a different level compared to other masterchef programmes

[@Adiarby13]

@@EricWulfe it's only wholesome because the judges were like school kids in front of desserts.. Other than that reynold said it himself the judges complaint about too much lap cheong... and you know what Masterchef Australia said about Asian Cuisine? They dont know anything other than their own culture bruh dont take em seriously

[@SuperSpecies]

@@Adiarby13 you think Asian cuisine isn't big in Australia?

[@farahmaniez]

In Indonesia, if the cook or people around sneeze (because the smell of spices or chilli), then the food mostly will be delicious

[@hollish196]

I love your "teaching" videos, and really enjoy these reaction ones. You explain the reasons for ingredients and techniques used.

[@ChefJamesMakinson]

Thank you so much!

[@MagnaX-Games]

In all indonesian street food, nasi goreng egg is cooked with little oil, cuz u have to prepare for the next dish so u cant spend a lot of oil.. reynold and all indonesian know this. Save money save oil.. lol

[@wibs0n68]

Esp w the price getting twice expensive as it used to be

[@szewei85]

Haha well said

[@NanikYuliati-mn2xl]

Orang tua kita dulu menggoreng telur selalu matang... Menggoreng dgn minyak banyak hingga matang sempurna dan krispi di luar... Bagi mereka cara western. Disebut belum matang.... Tapi generasi yg baru lebih menyukai cara western.. Menggoreng setengah matang😊

[@MagnaX-Games]

@@NanikYuliati-mn2xl ngga tuh ortu ku klo gorebg minyak sedikit kq

[@wewenang5167]

Crunchy fried sunny side eggs is every asian style no matter where you are in Asia, i'm surprised spanish people also fried eggs like us wow amazing! :D

[@ChefJamesMakinson]

yes they do, and i still don't use as much oil as they do here to fry eggs!

[@Reqwulf]

Not only Spain. In a lot of spanish speaking countries they do it like that too, like Argentina for example.

[@Splackavellie85]

This was a good one, but still pretty basic for an Indonesian fried rice. I learned to make nasi goreng from my Balinese father 25 years ago and still make it more or less the same at least once a week. It has way more ingredients and seasoning than this one. Granted, we eat it as a main dish. I’d eat this guy’s fried rice as breakfast or for lunch and I’d gladly eat it every other day.

[@FreakAl0n3]

mind sharing it ? im kinda curious bout the fried rice, since in my city we only got Indo-chinese style , same dark colour , but they use soysauce cap jamur / rusa etc. tends on the salty soy side. and nasi goreng jawa which on the sweeeter side using bumbu putih ,eggs , rice, vegs, shreded chicken & kecap manis

[@Splackavellie85]

@@FreakAl0n3 I use Laos (galangal), Djahe (ginger) and white pepper as the main spices. Fry the egg with minced garlic and sjalot, throw in the rice, fry that. Throw in fried and shredded chicken thighs. Miday through frying, throw in Sambal (Sambal Oelek is the most often used, though I like Brandal too) and shrimp paste to bind the flavors. Add spices to taste while frying the rice. Add either salt or MSG for extra flavor, and a little bit of Kurkuma (don’t overdo it). Then, near the end, add Sereh and Ketjap Manis. Finally, add Leek instead of spring onions and bake for a few minutes. Top it off with a little lemon juice to take off the hardest edges of the spice and vind the flavors even more into a cohesive whole. Play around with that and I promise you’ll have a great fried rice. To make it a full meal, pair it with Sajoer Lodeh and Ajam Pedis. And Krupuk

[@FreakAl0n3]

@@Splackavellie85 Cant thank enough for this whole new idea of fried rice, im going to master it . even though it takes me quiet a time to figure out few words right there, it sounds like "edjaan djadoel" which is comes from the influence of the Deutch. its a style of Indonesian- Deutsch Grandma/mom kind of vocabulary. So Salam boeat Orang Toea Kamoe dari Indonesia

[@nitrokid]

As an Indonesian, fried rice (or nasi goreng in Indonesian) is kinda our thing. It's true you can eat it for breakfast, lunch or dinner. It's also a dish that every restaurant have. My family from my father side are Javanese, and my uncle have a saying, "brush your teeth in the morning with fried rice." I guess that's because my aunt always make fried rice for breakfast 😂

[@wonwoourideul6793]

Yap, this is the basic but the premium for some people hehe because there 2 egg. There some who like add many things in their nasi goreng but some not really. And the fact, old nasi goreng just like this, egg, onion, garlic, Chili, and chicken(but he make it one become sambal) but because there so much store opened now there variation like seafood nasi goreng and some place using more seasoning. There place using ginger but in my place not. So kinda hard if tell which recipe is right, but this is basic and national Nasi Goreng, hehe. And yes, the taste was good.

[@gordonbos5447]

1:42 There are in fact many many types of sambal and the one that is most common to be found in the west really is nothing more than ground up chillis (Indonesian lombok but often the more common cayenne pepper) with some added salt/MSG and a dash of vinegar. The sambal that Reynold uses looks a sambal badjak to me which is a fried mixture of fermented shrimp paste (trassi), garlic, onion and chillis, or possibly a sambal brandal which is effectively the same but features added spices so it becomes more of what is called a bumbu. Because these sambals are fried the chillis did lose some of their heat, so it is not as hot (or pedis as we like to say) as you might think.

[@mybabyboy8627]

Hi... I am Indonesian... I think in Indonesia itself, there are so much way to cook NASI GORENG as a delicious food.... it's because there are so many different culture and special characteristics in our country.... We can put any kind of proteins (such as meatball, shrimp, sausage, lamb, etc.) or leaves such as mustard greens, noni leaves, bean sprouts, etc. and even we can put another spices like sweet soy sauce (like arnold's did 🥰), shrimp paste or turmeric (it depends on how we want it taste like).... 🙂 And finally... Yeaayyy..... He put a cracker on it.... 🤤🤤 Go visit Indonesia, to taste another dishes that can blow your mind 🥰🥰🥰

[@ChefJamesMakinson]

I would love to visit!

[@belalabusultan5911]

we need more cultural exchange between your region (east/south east Asia) and my region (Mediterranean), because you have plenty of good ingredients that we don't have, and we have olive oil and Oregano/thyme, if we can learn from eachother, we can create even greater cuisine. imagine, Shakshuka with sambal, or using olive oil as an aroma oil. we can evolve global cuisine.

[@ignatiusryd2031]

@@belalabusultan5911 In the past the Portuguese and Spanish is astonished when they discover Asia and its food, but on the other hand they also introduce us to the food we haven't heard in the past such as cassava (which we love to deep fried it to dry and serve with sambal). Some say they also the ones who were responsible for introducing corn, chocolate etc they brought from America to our cuisine.

[@belalabusultan5911]

@@ignatiusryd2031 this was a long time ago, when only kings and nobles ate fine food, so there won't be plenty of good ingredient exchange. like, the climate in your region is not impossible to grow Olive trees, and I don't know many countries ooutside east Asia who plant soy beans etc....

[@ignatiusryd2031]

@@belalabusultan5911 Not really. In fact, corn and cassava were very common to the point even commoners can eat it since those eras. And who said we can't grow olive trees?? Bring all the plant seeds you have in Mediterrania to Southeast Asia and you'll finds out very soon that you can grow all kinds of plants you introduce from Mediterrania as long as you can find a perfect altitude with perfect temperature for those plants to grow all year long. And also, we have lots of soybeans but still not enough since we need a lot (bilions of tons of it each year) just to fullfill the demands to make our beloved Tempeh and tofu

[@herurochadi494]

Indonesia Sambal is made from fresh chillies or cooked chillies, tomato, salt, shrimp paste, sugar, shallot, and a few MSG ( if you like MSG).

[@faustinuskaryadi6610]

You can also deep fry the Chili before grinding it.

[@oteliogarcia1562]

that kid has been a superstar of Masterchef Australia since he first entered the contest, IIRC, 2015. not bad for someone who didn't win the contest. but neither did Marion nor Po. which is not to say he doesn't mess up. he's mainly a design/concept dessert master who can also cook savory

[@anonymus1706]

That's true, but it will still be disappointed if he messed up here because he is indonesian and his big brother is the judges of masterchef in indonesia

[@bawenang]

His desserts are phenomenal... Presentation wise. And I bet they also taste great.

[@romteni]

He's a world famous king of desert. Literally

[@JacobYeo]

I love the context that you provide to each cooking step! keep up the great work!

[@ChefJamesMakinson]

Thank you Jake!

[@gauloiseguy]

This guy makes Indonesian nasi goreng almost exactly as how I have learned to do it. Due to our past we have a large contingent of people of Indonesian descendant in the Netherlands and the Indonesian kitchen is quite popular here. Sambal is relatively easy to make yourself if you can't source the finished product. There's many recepies online and you can of course tune that to your own flavour. Indonesian kitchen is flavour heavy and delicious.

[@shaneenockhuizen8745]

My most favourite masterchef contestant he is so talented his desserts is out of this world never seen before loved it 🤗

[@cubandarknez]

I am loving your content, and providing the insight from an experienced pro chef perspective. Especially enjoy the bits when you mention experiences related to how things are done similarly or with variations in the places you are currently in or have worked at before.

[@ChefJamesMakinson]

thank you very much! :)

[@sarahobah]

I gave up on MasterChef when a judge said, "I didn't know you could use Pak Choy like that, I didn't like it or use it until now." 🤯 Pak Choy is so tasty, it converted me to trying more vegetables.

[@thelinecook]

Loving these videos James! I think you found a really good niche. These videos have been getting so much traffic. Love your professional critique as well. Congrats on passing 10K! Amazing things.

[@ChefJamesMakinson]

Hey Buddy!! thank you very much! They are easier doing them by yourself as you don't have to move the camera 50 times! haha I hope the fish are biting! :)

[@babibau2781]

As indonesian myself and have lived all my life in New Zealand i can easily say Indonesian fried rice probably in my opinion is the best version of fried rice. Really highly recommendes for all you bros and girls to give it a go 🥰👍

[@magdalenarangel53]

I love the combination of you and Uncle Roger reacting to cooking video. Uncle Roger giving cooking tips with humor, and you give more specialized cooking tips. I love it. ♥️😅♥️👨‍🍳♥️

[@martinsmith7418]

Great video chef! Please keep reviewing these videos and making great recipes for us!

[@ChefJamesMakinson]

Thanks! Will do!

[@kokovas]

Interesting wt the Spanish fried egg you mentioned. It's actually same with indo street food style fried egg

[@phunk8607]

Its funny that Reynold was in the crowd at Enmore Theatre seeing Nigel Ng comedy show in Sydney tour. Was there that night.

[@Erza_Reina]

I was checking out videos of Reynold Poernomo the other day, came across Uncle Roger reviewing his fried rice and THEN, KZbin recommended your channel. I have subscribed and started binge watching your videos. Your contents are great, informative, educative, and you're very open to suggestions and feedbacks from other people. I hope for more success for you Chef James! Looking forward to more videos of your tips and cooking tricks! Take care and have a great day!🤩🤩🤩

[@ChefJamesMakinson]

Thank you so much!

[@marisakaletxe6277]

Did you say "es lo que hay" on second 4:17? Loved it ahha

[@mayuravirus6134]

The thumbnail literally mean's Reynold's Fried rice Fried rice Nasi Goreng just means fried in Bahasa Indonesia

[@ChefJamesMakinson]

yes but people that don't know what Nasi Goreng means would not understand.

[@Alzenryo]

Nasi = Rice Goreng = Fried

[@amanacatandhisdog8836]

Your reactions add so much to explain what was going on. Really appreciate that.

[@ChefJamesMakinson]

I appreciate that!

[@abilawaandamari8366]

The way you describe cooking egg in spain with lots of oil that's very hot and quick is the same way we do it in Asia. Kenji Lopez also did a video about that, and I think a lot more westerners in the US should give them a try.

[@agungages]

Correct technique in cooking Indonesian Nasi Goreng, fried rice, to level up add some pickles (acar) consisting of cucumber, carrot, green cayenne pepper and small red onion... cool, Reynold! 👍

[@saritatambayong4002]

The beauty of fried rice is that you can also put very things and It'll still taste good. Like in Indonesia, it's common in household for fried frice only to have shallots and salt as your ingredient. (We Usually have it for breakfast when there's no time for too much ingredients 😄)

[@AxeDatcm]

This is great, listen to Roger for funny comment and you explaining seriously afterwards

[@PaddyJoeCooking]

LOL very funny and I'm very proud of Reynold being a fellow Aussie he did a great job!!!!

[@ChefJamesMakinson]

:)

[@sunnylee5446]

as chinese indonesian.. yeppp.. Sambal always get along .. the based of every islands style of nasi goreng along indonesia(not all but most of the islands) If u wanna be fully authentic.. same as "KERUPUK udang" without em.. your nasi goreng is not proper/basic nasi goreng..

[@BrockMak]

13:42 Reynold referred to the original judges, who are Greek and Italian-trained.

[@meowalter7274]

its so fascinating to see cooking video with chef who giving explanation like specialist doctor.

[@bobd2659]

Though I haven't used them often, I had a single burner induction (as a 5th burner for bigger meals), I've found I don't have the same amount/quality of control on induction - of it being a visual like to can see with gas. Nothing wrong with it, practice would make perfect, but I found anything higher than medium was BLAZING! Like ruin your steak in 2 minutes blazing... And...you mentioned it shortly after - I mainly used it for boiling water! Partially because of an incident where I set by electric range on FIRE boiling water! In my defence, I didn't see the pool of oil under the burner, which is what caught fire- - smoke point to flashpoint was QUICK!

[@ChefJamesMakinson]

it take some time to get used to using them and not all are the same, but yes if you cook something like eggs you have to be very careful as they will cook in no time at all!

[@bobd2659]

@@ChefJamesMakinson I found its place after a while. Great for boiling, and for holding things at a steady temp, like for making cheese! Also great on a low setting to get sous vide started vs tap water and waiting for the machine. Same space, two items.

[@leparraindufromage366]

I have an induction hob and a portable induction single burner, and the latter is extremely powerful, heats up very fast and I need to turn the temperature progressively lower, even on the lowest setting, liquid will boil if you wait long enough. The hob feels much better for cooking, you can get a bare simmer on the lowest setting and high power for searing (not recommended to use the max setting, stuff burns in an instant) and it reacts very quickly, there are likely differences between how the manufacturer tunes the 'power curve' and the 'pulsing' (on the portable burner you can actually see that it cycles between high and low heat if you have liquid in the cooking vessel)

[@violetbui141]

From memory, he did that "ooohhh!!" with the sambal and the chicken because all the smoke from the sambal was hitting him in the face

[@erwinsyahnova111]

nope mostly sambal consist of chili,sugar,salt , shallot and bit of onion (thats general/ generic), then sometimes it contains tomatoes and if you wanted to elevate it taste add terasi=equivalent or not equivalent to shrimp paste.

[@RizkyBhimantara17]

The way you mentioned that Sambal is a Chili paste and not a Chili Jam is so relieving. Imagine watching Uncle Roger reacting to Jamie Oliver's fried rice for the first time as an Indonesian

[@ChefJamesMakinson]

😉

[@jinokumolo9306]

See, so fascinating to see the explanation Good job chef 🔥🔥🔥

[@ChefJamesMakinson]

Thank you!

[@MultiDivebomber]

Another variant is to make this basic kecap manis fried rice, but you add curry powder, goat meat and tripe...eaten with fried shallot, fried egg, emping crackers and pickled cucumber.

[@ChefJamesMakinson]

Thanks for the tips!

[@WNKS70]

Sambal terasi is the only way to go for the base of this type nasi goreng. Terasi is fermented krill and full of umami flavor. Other variation of adding eggs is by made them into omelette, cut in strips add into the nasi goreng.

[@timjackson1904]

Just found James and loved the contrast in commentary, James expressions to Rogers comments were brill.

[@mnhusin509]

as indonesian, not always kecap manis, in fact most of street fried rice stands in indonesia didnt use kecap manis but use ketchup instead, angciu (tiong hoa style) and predictably msg

[@amyrussell860]

James, I enjoy your teaching us about cooking, but in this video I have really enjoyed Reynold roasting Uncle Roger and his reaction to it.

[@antonyagapov-strizhakov7959]

As a russian guy I could say that a mustard oil is also very good for frying

[@florilestari]

I really love it when foreign chefs really knowledgeable about sambal ingriedients and asian dishes.

[@astridsimatupang]

Just like Uncle Roger said, local Indonesian would also cook our "sunny side up" the Asian way, with more oil, with the egg looking more messy, with browner and crispier outer part, instead of the way Reynold did in this video -- "the white way" as Uncle Roger said.

[@smievil]

9:35 remember working with one, it warned a lot and might turn off if you lift pots, or stopped working for a while if it got wet. don't think other inductions i've used was as bothersome.

[@vincent78433]

i love sambal and since i live in the netherlands i can easily get it anywhere. since indonesia used to be a dutch colony we have the prawn crackers too we call it kroe poek they are delicious

[@ReinzTheKing]

Isn't that the origin of Kerupuk for Indonesia? 😂

[@vincent78433]

@@ReinzTheKing i think so yeah same thing with spekuk i believe which is also delicious :)

[@saga2760]

Laughing my but off while learning new recipes and cookings.........PRICELESS Thank you guys, great team.

[@editashton1179]

I watched Reynolds on the Masterchef Australia 🇦🇺.He is an amazing Dessert King.I grew up in Europe where we had gas stoves.I moved to New Zealand 🇳🇿 and everything is electric.I cook on the BBQ side burner outside.

[@szacsesz]

I love how fair these videos are together with the little tips.

[@ChefJamesMakinson]

I'm glad to hear!

[@mormornie]

Oh, the induction burner stirred some memories. One year we had gas pipe overhaul in the apartment building, so the gas stove was no more than an extra counter (as it was covered for the time), and I got a 2-burner infrared cooker. Which isn't the kind I even heard of before looking into portable electric burners, but it was actually quite fun to figure out how to use it. The main difficulty was getting used to the fact that low setting is SO low in fact, nothing is happening in the pan😅 But at the same time, that's what I've since heard is the main difference between gas vs electric stoves in general If I remember correctly, the key in me deciding to go for infrared vs induction was that I could use the same pots and pans as for gas stove (vs getting both the burner AND new pots or the induction adapter plate thingie)

[@erkkiboy]

Gotta love Nigelng for creating uncle Roger and reigniting some of my food passion with all the reactions following

[@adhityaalkautsar2828]

Appreciate you explaining the science behind these cooking steps. Thanks!

[@ChefJamesMakinson]

thank you!

[@mtldax]

Induction is the best choice for residential kitchens. You get the control of gas burners with the ease of installation and safety of electric stoves. Scratching is a minimal issue with full size cooktops, they are very resilient. The ease of cleanup, the control, the speed, and the extreme energy efficiency are worth the trade-offs. Many professional kitchens are starting to install them alongside a gas grill, as well. Ventilation is also easier, you can use recirculating range hoods or downdraft ventilators without imaging to worry about CO and CO2 poisoning.

[@lgninjalo]

Though it varies, I've always believed that the challenge of a sunnyside up egg is to get the whites completely done without any browning, and without them being rubbery while keeping the yolk completely runny. Easily the most difficult way to get perfect.

[@suzannesellers7383]

James, love your comments, your skills and knowledge. I’m sorry I cannot eat in your restaurants as I am in the US. Best wishes to you and hope you grow your channel successfully.

[@ChefJamesMakinson]

I'm not in the US right now

[@gitanoiwan]

I'm from the Netherlands and here we eat a lot of nasi goreng because Indonesia was a Dutch colony

[@ajrey8457]

I feel like induction burners work fine for deep frying since you do not need to move the pot/pan and they generally keep a pretty consistent temp. Where as coil burners and gas burners will keep heating the pot/pan.

[@sabalastroboy684]

Did you just say "es lo que hay" JAJAJA I wasn´t expecting that expression in an English speaking video, I just watched the Jaime chilli jam video reaction and this with the expression of anger and disbelief of the type of rice he use is golden, greeting from Argentina! You won a sub today.

[@ChefJamesMakinson]

Gracais! :)

[@TheYoungMindz]

In Malaysia there's variety of Nasi Goreng, that's why it's one of my favourite Food. Nasi Goreng Kampung, Ikan/telur masin, Chinese, Pattaya, Tom yam, USA etc.. all of them are delicious and different flavours. This is the beauty of Fried rice it's very flexible.

[@ChefJamesMakinson]

you are right it is very versatile!

[@okairo]

I've always cracked an egg on a flat surface, but once I tried cracking it on an edge to see the difference. I learned 1 thing many people forget to say and that is eggs do not like edge's. I tried several times to crack an egg on an edge, the egg said no. It quite literally refused to be cracked on an edge no matter how I tried. I'd hit the edge, the egg would be un-damaged or I'd hit the edge with the egg and the edge would just deflect it. Eventually I gave up that experiment. So yeah, flat surface is quicker and much, much easier. So much so that the egg itself prefers a flat surface.

[@missaisohee]

i usually crack my eggs with the blunt side of my knife. quick tap. the crack will be small enough so there will be no stray shells

[@AmazingOracleThird72]

Indonesian fried rice is also often served with sliced cucumber and/or sliced tomato. Also each city /region has their own twist on the dish.. Great commentary btw.. terimah kasih (thank you).. Greetings from the Netherlands!

[@arpioisme]

That spanish fried egg you described is actually how traditional indonesian fried egg done

[@glaubhafieber]

I live in Bangkok and in my condo gas is not allowed and i don’t even have induction but this ancient resistive heating elements. But outside of the building i have a market which does everything for me anyway

[@Top.Mallorca]

Very good recipe like usually! Great scenery! Like 👍

[@ChefJamesMakinson]

Thank you so much 👍

[@ヨツユ]

Omg the knowledge you have,the tone you spoke.so good.keep on these good stuff

[@ChefJamesMakinson]

Thank you!

[@kiddoranger1119]

Indonesia nasi goreng is using type of IR 42 rice.. Is not only about over cook.. So many type rice on indonesia...

[@cassiopeia1931]

I really enjoy your input on these videos, Chef James. It's always really helpful and shares insight about the cooking process. It's perfect for someone with a curiosity about learning the culinary arts.

[@ChefJamesMakinson]

I'm glad to hear! :) I made a video on what to know before becoming a chef.

[@cassiopeia1931]

@@ChefJamesMakinson No doubt one I need to watch, though I don't have professional aspirations.

[@DarkIceLight]

You also want to crack eggs on flat surfaces, bc the egg gets more fluid/less stable the older it is. So if its a bad egg it will just ran out on the surfaces when cracked open instead of directly in your food, when cracked on an edge

[@giraffesinc.2193]

Induction is a nightmare, and my American self hopes I never have to endure that torment again (had to cook on induction on vacay one time. It was not good). Thank you for another fun episode, Chef!

[@ChefJamesMakinson]

Thank you!

[@susannekalejaiye4351]

Really enjoyed your thoughts. Especially about the induction stove. I live in Finland and electric stoves are almost ubiquitous and the induction stove is rapidly gaining ground. Now I have further reason to avoid it! If I could have gas (only available for BBQ grills) I would. Thank you for the clear points.

[@ChefJamesMakinson]

Thank you!

[@rogerandjoan4329]

I always thought the other drawback was being restricted to special pans that only work with induction stoves.

[@caryd67]

James, I’m a new subscriber and I’m loving the channel. I’d love to see you react to Marco!!

[@ChefJamesMakinson]

thank you!

[@MrSanemon]

Highly refined olive oil can be okay for frying. Most people think of cold pressed extra virgin olive oil, which has a low smoke point but refined olive oil has a much higher smoke point.

[@animalconsultant7796]

Wanted to bring something to your attention about the extra virgin olive oil smoke point. For health, it’s always better to use first cold press extra virgin olive oil or butter/ghee or another unrefined saturated fat, unfortunately refined vegetable oil companies created a campaign against saturated fat. The truth is, every polyunsaturated fat is refined by a process where it is raised far above its natural smoke point to roughly 1100 degrees, the oil then becomes rancid and has to be filtered with hexane which is toxic and left in the oil afterwards, not to mention the ionic chains or bonds or something? are broken which is bad for your body to consume. This means since you will never heat an unrefined saturated fat anywhere near 1100 degrees it’s always healthier to use them, with that said, heating saturated fat past the smoke point would ruin the flavour, so yes, if you don’t want to use clarified butter or an animal fat with a high smoke point you can use the refined oils with higher smoke points, just be aware it’s bad for your health. The only thing in my kitchen is first cold press extra virgin olive oil and butter, which you can always clarify to raise the smoke point.

[@ChefJamesMakinson]

thank you for the info!

[@miutan2992]

Another way to separate the rice grain ,before you fried rice , put cold rice in plate, add a few drops water , cover it, warm in microwave for 40 -50 seconds, then you fried rice , the rice will be very easy to separate

[@banafsha6418]

Reynold is the Dessert king…react on him.

[@yasminazni1436]

garlic fried rice seasoning 5 large red chilies 1 candlenut sugar to taste salt to taste in the blender

[@ahmadhaq3814]

Left over rice is very cultured thing in indo, it's not only bout make food, it also bout the art of recycle food and efficiency. Love

[@BrockMak]

9:55 Ah, this is where the induction top wins. On a gas stove, if the fire flares out, you'd burn yourself or inadvertently cook/burn the rice.

[@creatyve]

Had to subscribe, i love the methodical explanations

[@ChefJamesMakinson]

Thank you!

[@batman_diaries]

You are growing on me chef. Need to check out ur other videos now.

[@GideonicGaming]

Finally, someone brought up my comfort food. I feel so happy about it.

[@cutelittlemoose]

Random other thought… since I use aged soy sauce (Kimlan’s 2 year/“extra” aged best suited to my taste) and am not crazy about regular soy or low salt and tamari tastes odd (there is amazing $150 stuff for a small bottle, but I don’t need to get used to that level of soy… expensive chocolate and coffee and tea will be my vices instead)… I just add some molasses if going for sweet soy sauce recipes (something I always have from back home though it gets gone slowly as it pours, so little needed). It saves shelf space on something not used often and molasses makes the texture right, too, better than brown sugar that is just molasses+bleached cane mixed. Palm sugar is too big a hassle/too hard though it tastes great when I put in the effort.

[@kaminoyami30]

sambal looks very similar to a filipino ingredient called alamang which is a shrimp (paste?) it has both spicy and the normal variants which is just shrimp that undergoes the process of buro (fermentation!?) with salt.

[@AlekseyVitebskiy]

I think this taught me something. I always cook my eggs over-easy: low heat, but flip the egg. This cooks all the egg white, but leaves the yolk runny. I'm definitely going to try turning up the heat and using a lot more oil in the future...

[@dwisunaryati2308]

I am an Indonesian. I think Indonesian fried egg is a little bit different. As my mum did, usually we flip the egg. That's Indonesian way of frying egg.

[@ferrywijaya2557]

Sambal is not just chili paste. Sambal is a condiment with chili as its main ingredient. The chili used for sambal is bird's eye chili (cabai rawit). Most of sambal requires the chili to be made into a paste, but some (like sambal matah) is not. Garlic, palm oil, and sugar-salt-MSG are the next components of sambal. Others may include tomato, shallot, terasi (shrimp paste). Some unique sambals exist like manggo sambal or squid sambal. Usage of green chili (instead of red) is also will result into different sambal as well (red and green bird's eye chili are not equal). Come to Indonesia, we even have restaurants that serve variety of sambals that might be for gourmets. PS: Washing rice with minimal equipment and measuring the water used is not just Uncle Roger's way; it's the Asian way. Do it. Perfect rice for immediate consumption.

[@andrewcampbell8912]

Have to agree that looked pretty good , would love to be able to taste it , great review again

[@krepedude6313]

subscribed! your explanation is 5 ⭐️

[@ChefJamesMakinson]

thank you very much!