Fried Rice 3 Ways Part 2 - Are These Countries Better Than The Last?

[@maulaahmad2542]

Uncle Andy, as an indonesian, your videos helped me a lot in my cooking. I'm currently living and studying in Turkey, a country with a small access of SEA spices. Watching your western recipes helped me make delicious food with the ingredients that I have now. Thank you for making nasi goreng!

[@marroosh]

There are a few Indonesian food shops/toko in Dubai. They might be able to ship?

[@badtoothbeetroot]

@@marroosh I don't think a uni student budget covers ordering foreign food items across border 😅😅. As for, @maulaahmad2542, goodluck with the studies, semoga cepet kelar & bisa ketemu lagi sama makanan Indonesia wkwkwk. Mungkin bisa dicoba ke asian store, biasanya suka ada beberapa barang dari Indo (tapi hampir pasti lebih mahal 🙃). Last option di e-commerce (amazon/tokped equivalent disana ?) udah lumayan sering ada seller makanan dari Indonesia sekarang

[@ibec69]

Hey man, I’m a Turkish guy from Izmir. I love SEA cooking so I’ve spent years trying to source ingredients I need locally. Tell me what you need and I might be able to direct you towards the right place.

[@lastprism5115]

ada mas maul cik

[@PZantanKilla]

Susah amat, pake Knorr ato maggi bubuk aja kek gw disinia masak nasgor pake royco ato masako 😂

[@rockarhythmstudio]

As a Thai native, I'm so surprised you can replicate the procedure that Thai street food shops did almost 100% correctly (except shallot). But the best thing in your Thai-style Shrimp fried rice is the dipping sauce made from chili, fish sauce and lime juice (we called it 'prig-nam-phla'). Most of the foreigners didn't get this one but you did it man. Good to see you enjoy the dish. Hats off Andy. Hope you come to Thailand and enjoy our street foods.

[@MakeItBite]

น่าประทับใจตรงพริกน้ำปลาจริงๆค่ะ 😂

[@Craftentrepreneurialexpert]

For central Thai, I don’t think we put those sad vegetables in the fried rice. You are making sad version of fried rice or what?

[@mewmew3800]

Got uncle title for reason 😂

[@jnhkz]

​@@Craftentrepreneurialexpert I mean, it depends on each shop. But it's still authentic and can be found as easily as the "normal" one. And I live in the center of Bangkok.

[@sfalpha]

@@Craftentrepreneurialexpert Fried rice in Thai home cooking usually use anything leftovers, goes with any veggie of your choice, even already cooked one, there is no right or wrong here. Leftover rice, meat, or even excess cabbage from yesterday will do, as long as it dry.

[@Silverback_21]

He made SPAM silog. Its actually a breakfast dish. Silog is a combination of garlic fried rice with egg and another left over protein available. So its accurate filipino Breakfast

[@dazhutchy823]

Spam is one of the most underrated meats. Love it.

[@MegaTigertime]

Lol, thats a lot of garlic for breakfast 😂

[@nikman2]

@@MegaTigertime not enough garlic for breakfast!

[@GimpyChinaman]

Not hating on SPAM, but was kinda hoping for tocino when Andy started talking about Pinoy food to go with sinangag.

[@andy_cooks]

I would definitely enjoy this for breakfast!

[@VictorH-27]

Here's how I would rank them: Filipino fried rice for breakfast (filling but light in seasoning, perfect for the morning stomach) Thai fried rice for lunch (bright flavor, nice to pair with ice tea) Nasi goreng for dinner (savory, hearthy. Perfect before heading out for a drink or right after drinking 😂) Love the recipes, Uncle Andy! ❤

[@MikeListon-tk8ir]

He used an absurdly disgusting amount of oil in every one.

[@mncrft9087]

​@@MikeListon-tk8iri wouldn't eat fried rice if i was conscious on eating fried food

[@MikeListon-tk8ir]

@@mncrft9087 So you don't eat fried food?

[@deqhiej.rasyid3321]

Actually 70-80's most Indonesian kids ate Nasi Goreng for breakfast. There are very few people who ate it for dinner especially if a street vendor passed their home...😊

[@legnasharkhacker7922]

nasi greng savory? i thought its sweet

[@DesiranKehendak]

Indonesian here, judging from the process and the ingredients, it looks like Thai deserves to win. Nasi goreng is a nice meal, however it is quite 'heavy', thanks to the sweet soy sauce. Thai fried rice seems to have richer yet more refreshing, lighter flavour. I would like one, too. Good job and fair play, Uncle Andy!

[@herricktantrianto9815]

Nasi goreng is great, but at the end of the meal it left you feel guilty 😂

[@ShouterOfSanity]

ah I see, so sinangag for breakfast, khao pad goong for lunch, nasi goreng for dinner

[@cheeromatic]

@@ShouterOfSanity that is such a nice menu. Only problem is if you eat that everyday you'll a lot of weight within a week 😁

[@victortran2962]

@@cheeromaticjust need to lower the portion size and exercise more. Moderation is the key not the diet itself

[@transumania]

W E A K

[@keigolin]

this is the best Thai style fried rice made by non-thai chef I’ve ever seen before, looks so Thai. I really glad to see you did it so well! 😊

[@Pepening]

That Thai fried rice looks delicious!!!

[@thankuninna2006]

Omg! Indeed. Even the nam jim sauce that looks flavorful.

[@rodwilliams5074]

Years ago, I asked a Filipino lady how many recipes are there for fried rice . She answered " How many islands in the Philippines ,Indonesia, and provinces in China and what have you got in your fridge? . I looked at her and said " righto, I get the idea" 😊👍

[@andy_cooks]

This might have to be an ongoing series then

[@chriswhinery925]

Yeah, fried rice recipes in Asia are like Little League teams in the US, every small town has AT LEAST one and sometimes more.

[@johnestoce1503]

try ​@@andy_cooks Dangit Daing na pusit, dulong, bangus, all the longanisa and tocino also hotdogs

[@Mkeesh]

Spamsilog

[@kiminielee28]

​​@@andy_cooksplease try our other savory fried rice we ate at lunch and dinner. Its java rice.

[@Nirvanaext]

that looks delicious. as indonesian, i would say thai fried rice looks great and delicious. but all those three have their specialty taste. i would go for Philippines Sinangag for breakfast, Thailand Khao Pad Goong for lunch, and Indonesian Nasi Goreng for dinner. Sinangag is simple which will be great for breakfast, Khao Pad Goong refreshing taste for a hot day will increase your mood, and Nasi Goreng thick sweet umami taste will be great to fill your stomach before you sleep.

[@jigokutsuushin]

Great idea! Sinangag really is a breakfast food. Then your reasons for lunch and dinner were also spot on.

[@kiminielee28]

yes sinangag is just for breakfast.. you can also paired it with anything, veggies meat, soup... it tastes good in everything

[@sultanprawiro3069]

Jujur sebagai orang indo,jika harus memilih aku akan memilih yang punya nya thailand.Kalau nasi goreng punya dia terlihat kebanyakan kecap menurutku,lalu dia taro nya terlalu akhir dan menggorengnya terlalu sebentar,jadi akan manis pastinya.Punya abang abang langganan gw masih lebih enak.

[@herurochadi494]

​@@sultanprawiro3069proses memasak om Andy untuk nasi goreng versi Indonesia, agak sedikit melenceng yaa...

[@sultanprawiro3069]

@@herurochadi494 Iya,menurut ku itu bukan nasi goreng yang biasa kumakan atau kubikin sendiri.Memang benar aku pernah bikin nasi goreng yang base bumbunya pake sambel tapi itu jarang banget,kek last option aja.Lebih sering bikin bumbu sendiri dan menurutku lebih enak dan lebih bisa makan banyak

[@Arrmorant]

Yep, sinangag's simplicity might not be for all but I'm biased towards it. It's like a blank canvas, you can put any protein, side dishes, and dip around it like an artwork. The garlic flavor of the rice itself is not overpowering other components, but the possibilities and combos you can make is limitless like for example a SiLog (any protein + egg).

[@lqfr8813]

fuuiiiyooooohh andy, as indonesian i have to praise you for using the right ingredients on top of tomato cucumber garnish. i like them both on my fried rice, it negates all the oily stuff in nasi goreng which is not good without some veggies

[@thekingsman2305]

As an Indonesian. I was amazed you've done good research for making og nasi goreng. But if you want to take nasi goreng to another level. You might need roast candlenut. This ingredient is used by most street food cookers in Indonesia, which all people love it compared to the nasi goreng that they sell at big restaurants. Cheers

[@wothappen82]

And dont forget many kind of nasi goreng. Nasi goreng kambing, nasi goreng pete, nasi goreng seafood, nasi goreng gila, nasi goreng teri. Tapi saya lebih suka ada acarnya 😊

[@rickycao9350]

Hey man I love Nasi Goreng, what are you supposed to do with the candlenut when making the nasi goreng?

[@erinamarianty]

@@rickycao9350 you roast it and blend it with all of the ingredients or the sambal, then you fried it, then add the rice..

[@NanikYuliati-mn2xl]

Tambahkan terasi😊

[@forestforce2951]

1:00 indonesians rarely use raw chicken for fried rice, they ussualy fried it first(sometimes boiled) before shredded the chicken

[@桜レイア-m2q]

that is why he fried the chicken first until it cooked, and nasi goreng itself will be different in each house, tbh i made my nasi goreng like he did in this video minus shrimp paste.

[@anthonymc8361]

It depends on the person/seller. My protein is always raw coming into the wok/frying pan, be it chicken or shrimp. But probably not ati ampela or other ingredients that have strong odor like goat meat. I would pre-process them first.

[@hakurou8960]

@@桜レイア-m2q usually when my family gets a whole chicken from a party/celebration, we eat some of the chiken at day and make nasi goreng from what left from the chicken at that night

[@WahyuPratomo89]

Not true, if we make it from scratch ourself we will use raw chicken,.another story if we have left over fried chicken from last night. Or maybe you confuse with fried rice sellers who fried their chicken (and shredded it on finished fried rice), they do that to make the chicken stay fresh longer compare to raw or boiled, same method the chicken porridge sellers do.

[@richardusarsatrio8536]

@@桜レイア-m2q True, in my household we didn't even used chicken. Too much work LMAO

[@donttouchmykokoropls5752]

Sinangag is not a complete dish like the other two, but it's more diverse because it's not complete that you can add what you think would make it pop out more. Basically you can transform it into any fried rice dish.

[@paranoya733]

The other two are also more diverse, that's the reason why they call it "Fried Rice" because they can can add up anything as long as they get the rice fried.. gosh

[@davidhioe3561]

​@@paranoya733yup... nasi goreng with goat meat, with crab, with anchovy, with stinky bean, with ham... and many more... maybe more than 100 styles of nasi goreng

[@ghost-bh3el]

I am Thai, you even know the recipe to use jasmine rice to refrigerate before making fried rice, jasmine rice is soft rice, if you use it to make fried rice immediately, it will make the rice soggy, you are really amazing.❤

[@albertmotbey1128]

I remember my dad used to watch Huey's Cooking Show every day for inspiration. I said I would never do that when I was a kid. He told me that I would one day because it's useful to know how to cook things properly. Now I'm binging Andy's videos. Thanks Dad 😂

[@andy_cooks]

Huey is a legend!

[@natbarron]

Haha Huey is an Aussie icon!

[@jesse3715]

Huey's a legend and now exclusively on KZbin!

[@nurulwahidajaffar4010]

As a Malaysian I always love Thai fried rice.. It's always my favorite

[@amante2443]

Not the Nasi Goreng 😱!

[@ploiGishere]

As a half-Thai person speaking, Kao Pad Goong is obviously my most favorite, but would totally eat all three of them! Thank you chef for being you. ❤️

[@MagichourManila]

Coming from a humble background, our family’s sinangag was always as straightforward as what you showcased in the video. This simplicity came from not having access to fancy ingredients. We usually paired it with ginisang bagoong (sautéed shrimp paste). The aroma of sinangag in the morning meant it was time to get ready for school, which was roughly an hour's walk from our house. Watching this video brought back so many memories for me. Thank you, Andy!

[@hijiriyukari]

You have summoned the Rice enjoyers Thank you Andy for making me hungry

[@andy_cooks]

Thank you for being a rice enjoyer!

[@nanashivii9237]

Can we just take a moment to appreciate how well Andy has presented these dishes from different cultures? Fantastic, truly. Personally, silog gets my vote. Specifically tapsi.

[@supalerk3039]

Love that short spoon !! It's something you see in every home in Thailand. 😍

[@adityaprastowo6514]

Indonesian here. I dont know if its common, but some scallion will make your fried rice more colourful and tastier. Stir the white part same time as the chili, add some green part and when its almost finish add another green part. Btw nice recipe chef, cheers

[@phoebea]

Tocino or longganisa would be perfect toppings for the Filipino fried rice. Spam works, but the other proteins just hits differently with the garlic fried rice, I think. When short on time or when I'm too lazy to cut up some garlic, I use garlic powder (not garlic salt) to make garlic fried rice. It's easier to cook with for beginner cooks, and it's harder to burn. I like how the garlic flavor fuses to each rice grain during the cooking process.

[@thecarlob_007]

Tapa

[@jigokutsuushin]

I guess he wanted a silog that is easy to reproduce by international viewers. They need to go to a Filipino market for tapa/tocino/longganisa, while bacon is too similar to American bacon and eggs. Maybe lechon kawali, but that takes too long to cook.

[@Rentarousensei]

This was my first video of yours and I'm a believer already. Spent some time in China, Japan, and Thailand and your knowledge and respect for the cooking norms while translating the cooking process simply and clearly for an English audience is great.

[@XxHYASAKITExX]

"Round the outside, round the outside" 🔥

[@Daninput]

Reminds me how anytime Chef John had to put food in a layer, he would say “All the single layer, all the single layer”.

[@tiamat8123]

MUST... USE.. POWERS!

[@gsmith8098]

Three buffalo girls.... 😂

[@samuraibat1916]

@@Daninput I was about to say it's a two-for-one reference; Eminem and Chef John. You beat me to the punch!

[@Butho_04]

Chick chick quack… Guess who’s back… Spun me right back into 2002😆😆😅😅

[@cyntrill]

Yup more garlic is good for the Filipino fried rice, some times it’s just garlic salt black pepper, spam is good but dried fried fish is to partner with tomatoes red salted egg, we use margarine also for the fried rice. 🤙🏼❤

[@MsKRRey]

Yum.

[@maroonstravel]

@@MsKRRey oh yes good ole star margarine para tumangkad daw hehe. That sinangag is also perfect with danggit / espada / any dried fish available or fried sinaing na tulingan omg plus lots of tomatoes and vinegar dip with cucumber 😄

[@jennawantspeace7385]

We have many Kinds of nasi goreng in Indonesia. Coriander nasi goreng, turmeric nasi goreng, also white nasi goreng with candlenut, shallots, Chillies, beef broth powder but no kecap manis and no shrimp paste. Nasi goreng is best eaten with sunny side up egg😊

[@derrilkurniawanashari5180]

Nasi Goreng Merah khas Surabaya will suprise you 😂

[@jakethijau27]

Generalisasi nasi goreng😅 Nitizen : - nasi goreng merah - nasi goreng kuning - nasi goreng mawut - nasi goreng special 2 telor Penutup kelepon muncrat😅

[@tsurugi5]

i never thought I would see a foreigner successfully pull off thai fried rice with nam pla prik, and I was not surprised at all that it was you. just amazing work andy and thanks for the video

[@dinskeekins]

I grew up with Sinangag as our breaksfast food, but what’s more nostalgic is my mom always use the excess oil she collects from the leftover pork adobo! Chicken or pork fat really elevates the flavor of garlic rice😊

[@mjkdch]

love the fried rice series. the main concept of philippine fried rice is its usually consumed as breakfast. and at 4 or 5am, you dont have time to go to market to buy ingredients so instead, get whatevers available on the fridge. garlic is a must and get your dinner leftover meat and and top it with a sunnyside egg. you nailed it andy. kudos to you mate!

[@serpventime4690]

the garlic fried rice (TIL its filipino dish) can be taken to the next level. add in bird eye chili (chopped or mortar pestle) while frying the garlic. sprinkle some water to prevent burn and soak some on the flavor back from the base of wok. eggs or chicken for protein, and now you got spicy garlic fried rice. it tastes amazing!

[@pinoydigitalnomad]

No. Spamsilog is already gpod as it is. No need to add chilli just for the sake of it

[@daneslater3101]

Dipping sauce is better - Chili, soy sauce, calamansi or vinegar.

[@lilibethuchiha2117]

As a Filipino we dont need chili in our fried rice..we usually paired it with tocino,beef tapa,daing or tuyo with fried egg.. that's enough already..we like to taste also the garlic in our fried rice no need to add anything...by the way thanks for your suggestions

[@zooman1036]

A tip for the Thai fried rice, the chilly lime fish sauce to get even better flavor. You can add a bit of slice garlic and shallot, do not use mince garlic and shallot. Then let rest for couple hours or even better overnight. The sauce will taste even better, the garlic and shallot will be even tastier too when eat with fried rice.

[@rasmara2011]

My mom version of nasi goreng always start with oil,sambal,chalot and garlic,chiken or prawn,egg, rice and kecap ... you should try sir in that order... amazing

[@gabbrooh9126]

As a Filipino , I'll give it to Thai, with an unique flavor, but I'd say my favorite way of having sinangag would be some Longanisa, runny sunny side up, dilis ( small dried fish), spicy vinegar and small slices of tomatoes and onions

[@gregmasters8558]

As a filipino white guy born in thailand my fav fried rice is the khao pad goong and spicy tinapa fried rice with tomatoes,green onion, and fried egg on top.

[@HONGKELDONGKEL1888]

Unang Filipino na babanat ng kumento. Wahahaha. Anyway Andy, most of the kitchens i have seen here including the commercial ones don't have the same seasoned steel woks as the rest of asia has. What we have are aluminum woks called "kawali" and it's our general purpose cooking vessel. That fried rice is incredibly accurate and just needs more garlic. However there is a strong influence by the Spanish: the crispy bits of rice at the pan (tutong or ittip in our household) is coveted- sticky rice + slightly cold pan, crispy fried rice bits are like our version of wok hei. Ask a Spanish person regarding the crispy rice bits at the bottom of a paellera and chances are a Filipino would have the same answer.

[@ryan-smith]

Aluminum cookware has already been banned in the Philippines. It's not good for health.

[@Evan-j7s]

Im an indonesian and From My experience i would eat these in This Order: - Thai Fried Rice for reakfast, its because it looks light and doesnt seem to have that much going on inside, it looks fresh too with all the lime and vegetables. -Fillipino Fried Rice for lunch, its because the spam would likely give you enough carb to restore your energy at midday. -Nasi Goreng for Dinner, I put nasi goreng at dinner because based of my experience Nasi goreng can be a good food to accompany you in the evening enjoying the view after coming home from work. Also, the Nasi Goreng vendor near my house opens in the afternoon and closes at midnight, thats why.

[@UnknowinglyDerpy]

I mean I don't blame you on how simple the sinangag is, it's just a simple series of choices that go Garlic? Yes. How much garlic? Yes. And that's why I love it so much.

[@GamerJosher]

I agree with this statement.

[@nicehaircutmrsvarog]

Bro as a Filipino this is so funny but accurate 😂

[@ironboy3245]

Man sinangang looks like it has 0 nutritional value but tastes fucking fantastic

[@UnknowinglyDerpy]

@@ironboy3245 At it's core it's just a replacement for fresh white rice unlike the other two that are fully fledged dishes. as for nutrition, i mean it's still carbs that you're hopefully burning right afterwards

[@ironboy3245]

@@UnknowinglyDerpy no veggies at all, this isn't a proper one dish meal

[@alexdee5341]

As a Filipino, I love fried rice! I can eat fried rice EVERY SINGLE DAY! For me, plain garlic sinangag is great because it is simple and easy to make on a busy weekday morning. But when I feel fancy (or I have some chicken and veggies left on the fridge), I whip up Nasi Goreng, probably the most delicious of all the fried rice in the world.

[@ChiliCrisp88]

My undefeated favorite fried rice style of all time is Thai-style🇹🇭 Specifically, Khao Pad Grapao (Thai Basil Fried Rice). It’s just so well balanced and unique in flavor profile. So refreshing, dynamic, and not heavy. I also really like the Filipino and Indonesian ones. Nasi goreng deserves more hype since it’s so flavorful and has so many different elements to it🔥🔥🇹🇭🇮🇩🇵🇭

[@Juj0me]

The best there is, the best there was, the best there ever will be. I know it is very subjective, but Khao Pad (Thai Fried Rice) will always be crowned. And always, always with the dipping sauce, it will elevate the dish even more. You make me hungry now.

[@hoodhokage1]

filipino fried rice always has a special place in my heart

[@zebadduru5137]

Yea true

[@ThePape69]

Traditional Indonesian fried rice base is actually a mix of shallot, garlic, and candlenut. But yours is a pretty good homestyle nasi goreng like my mom used to make using leftover sambal and fried chicken

[@edgarsantos2217]

Longsilog and tosilog is my favorite... Best breakfast...

[@mizeria777]

South east asian fried rice are the best and i love them all❤ I’m craving for them right now - 🇵🇭 here

[@nefertitiwidiarini8444]

As Indonesian that nasi goreng looks perfect and delicious with egg on top, glad you use kecap manis (sweet soy sauce) Thank you for making this video Andy!

[@andy_cooks]

Glad you enjoyed it!

[@hendikrisdianto643]

more tips : you can add pickles for nasi goreng garnish, but fresh cucumber and tomato is okay and so many nasi goreng in indonesia use grinded spice (shallot + garlic + chilli + salt + MSG + shrimp paste) you dont't need use sambal if you add that

[@Jocelyntessa]

Indonesian Nasi Goreng fuiyoooh my comfort food♡ thank you Chef Andy ^^♡ now i thinking of making it myself since I'm overseas and i can't find the authentic Indonesian restaurant here

[@broom_404]

The one mistake that ALL nasi goreng yt video makes, including this one, is not including kerupuk to it. Indonesian really love kerupuk and it's always served with nasi goreng on every stall you buy it from. You eat nasi goreng by scooping the rice with kerupuk, the crunchy texture adds so much to the dish

[@GirlLucky-h8e]

Still Nasi Goreng is number one for me. I try thai food but i'm still fall in love Indonesian food, and Nasi Goreng. 🇮🇩

[@ethos-]

Any fried rice without dark soy sauce is the winner

[@Redruiza]

​@@ethos- The winner of heated bland rice food

[@ethos-]

@@Redruiza You mean poor people taste palette that only used to soy sauce and chillies? Yeah boring everything is the same, just a different look.

[@GirlLucky-h8e]

@@Edgar_Ramirez471 whats wrong with you

[@GirlLucky-h8e]

@@ethos- no. you have to taste Nasi Goreng with sweet soy sauce or dark soy sauce. The taste is awesome.

[@kanorjunior8306]

Thank you Andy for bringing justice to our asian dish. The unique sweetness of Indonesian's Nasi Goreng, The favorful taste of Thai's Khao Pad Goong. And, the simplicity of Filipino's Sinangag. It only proves that Asia also translates to the word Rice. Turning our humble rice into a simple dish called Fried Rice and to us it is already an extravagant. Afterall, We are just simple Asians with a simple taste in the culinary world.

[@ding020468]

Unlike a few on here, i actually watched before commenting.... -_- The Thai word for chicken is "Gai" like "guy" in English but said in a sort of abrupt manner. Not drawn out like Guy is. Another great video Andy. Love your work.

[@rpd9938]

Indonesian here, I really like Nasi Goreng but I've been tried Kao Pad Goong and Sinangag as well. For my personal opinion Thai fried rice is the Winner, simple cuz it isnt heavy like Nasi Goreng. it's light yet tasty, I can eat more Kao Pad Goong in one day :)

[@Sukina1The]

thanks chef for making an Indonesian Fried Rice (Nasi Goreng) ❤ I always love your cooking video

[@andy_cooks]

Thank you for watching and I'm glad you enjoyed it!

[@CD-ju4vv]

FILIPINO GARLIC FRIED RICE IS THE BEST SOO GOOD!!

[@jmason0622]

As a Filipino with lots of relatives in the States, SPAM fried rice always has that nostalgia attached to it. When I was young until I went to college, yearly we got these boxes full of things from our US-resident relatives, from clothes to shoes to toys. But one common thing that never missed one box was SPAM (and corned beef). Lots and lots of them cans. My dad used to stretch them by dicing up the SPAM into small cubes and cooking the fried rice with it, no additional salt needed because that thing is salty AF. Dad can make a whole can last weeks. When I got older I replaced SPAM with corned beef, but whenever I feel like it, I just pop open a can of SPAM and cook myself some old-fashioned sinangag.

[@VaderHater1993]

My god the spam fried rice with ketchup and egg….takes me back to my best friend’s place and his mom cooking up spam fried rice for dinner

[@johlanlanjoh9720]

salt and pepper and a little bit of yumyum on sinangag...love it

[@jonathan3824]

Im Filipino leaving in New Zealand, ABC is perfect for fried rice, i think that sauce was the one Indomie instant noodles seasoning.

[@lenziany]

Try "bango" brand for sweet soy sauce, it's oldest brand, so it has thicker aroma and little bit less sweet😊

[@chrysllerryu4171]

sinangag is simple because its breakfast dish, its made to pair with many different sides. while nasi goreng and khao pad goong are complete dishes, they are great for lunch boxes and dinner

[@ercedwrds]

I have no idea if it is an authentic Japanese style of fried rice or westernized somewhat, but the Japanese garlic fried rice they do at teppanyaki places on a flat top is straight up fire. Love to see you do that one in the next video.

[@blarfroer8066]

he literally did that in his last fried rice video

[@thalanoth]

I used to be hibachi chef lol, it doesn't get that wok char but it is basically the same

[@blownmagnet]

your explanation of how to control the heat in the wok as you are cooking is really helpful. food looks delicious too

[@cookiedoughdynamo2747]

As a Dutch person I'm partial to the Nasi Goreng.

[@lyannaal6896]

Ofc you are 😂

[@darellmawitjere]

Yes you are 😅.

[@codice_pin]

A Thai foodie here first of all compliments on how you correctly make the fried rice. If I am to criticize more on to this is that the veggie you use in this dish is a bit odd choice but it’s not wrong. The process is very basic shrimp fried rice most people would do. However you can even elevate the dish so much more. I know of a chef who have a way to perfectly ratio the oil and rice to perfection also since the shrimp is the main star there the way to extract the fat from the shrimp head to use in this menu and also less ingredient to let the shrimp really shine in the menu. I love that you have make Prik Nam Pla to accompany the dish. And also the little lime wedge is a must !

[@themiddlepath8685]

Put the garlic before the oil gets hot, that way, the garlic has more time to infuse with the oil before it gets burnt. Also, Filipinos usually use fish sauce for garlic fried rice instead of soy sauce.

[@manuelmagallano9148]

I just use salt

[@anandahuda1403]

As an Indonesian i suggest you to put the egg when you cooking friend rice that's the key beside the sweet soy sauce, and if you want to extra egg you can fried the egg as a topping. And if you want more delicious don't forget to add the kerupuk hahaha anyway, good job uncle Andy

[@hieuishangry]

SALTED FISH FRIED RICE PLEASE, it stinks so good

[@ozvarifriliandi]

My favorite fried rice!

[@tombryancruz8153]

HA! as I thought! you said SINANGAG as SINIGANG! good work chef!!! love your vids!

[@alicetwain]

You could show also the Italian version. Risotto al salto is what we do when we have leftover risotto. We store it in a bowl, the next day we heat a nonstick pan (it used to be a steel pan), add lots of butter, and fry the flattened leftover risotto in the pan until golden and crunchy on both sides.

[@vezikool]

Man I love your videos so much, you know what I love the most? your uplifting attitude.

[@Lost-Scores]

Thai fried rice is definitely my favorite of all! So glad you did a follow up to include it, and I do hope you put out at least a third video before letting the winners of all three compete.

[@Ahonaka22]

As a Thai, you really did a good job! Even better than many thai restaurant lol

[@amcconnell6730]

2:58 Cooking tips with Andy (my name is Andy :) ) Slicing things that stick to the blade, put the tip of the knife down and pull the tip through the veg, instead of slicing stright down. Stops the slices of potato/cucumber or whatever sticking to the blade. :)

[@blarfroer8066]

That manoeuvre takes way too long for a professional kitchen. I've seen Chef Wang put a tiny bit of potato on his knife that deflected all the slices off the blade.

[@nattapolvvvvddd4289]

Thai fried rice is really delicious especially shrimp and crab. With a good restaurant and fish sauce, simple dish everyone can eat even little kids but there is nothing to compare with.❤

[@andrewrossack243]

A good older friend, with his mother Dutch and his father, Indonesian , has chased for the flavour of his dads nasi goreng for years! With so many variations, we have tried some that he said were close, but still nothing quite like the recipe his dad used to make. He said it involved shrimp paste and sambal as you used, kecap manis and also anchovies. Would you look into any other variations of, or even 3 different styles of nasi goreng itself?

[@untadagang6172]

As an indonesian, maybe the one you craved is something we called as "nasi goreng teri", because like your friend said, the teri is anchovies. About the sambal, Indonesia have many varieties of sambal. And each one can be turned into nasi goreng with many different taste. In the end, nasi goreng is the method for us to keep clean our refrigerator from left over food 😂.

[@andrewrossack243]

​@untadagang6172 Thankyou for the reply :) I was talking to him last night about the dish again and he mentioned the few different sambals that his father used to make. Like any nationality, every household will have their own varieties of any dish, and still your comment is very helpful! Thankyou :)

[@untadagang6172]

@@andrewrossack243 yes. Every region have many types of sambal, and every household have their own twist version.

[@Edgar_Ramirez471]

Dark short indonesian pretending to be Dutch ahh classic

[@RadenWA]

@@Edgar_Ramirez471 Dark short filipino pretending to be Spanish ahh classic 😌

[@hamzahfadh9344]

Uncle Andy, i watched your videos a lot. Your videos helped me learn cooking and i sometimes tried your recipes. Your first recipe i tried is your Mongolian beef, it's wonderful! Just a little suggestion for the Nasi Goreng, you can try grind and pound the garlics, shallots, chilies, and shrimp paste in pestle and mortar until it makes a fine paste and fry them just a minute so it doesn't get overcooked. It'll make the ingredients distribute more evenly. Also you can stir fry the sambal along with the rice as well, but this one will make all your neighbors cough and cry during the cooking!

[@kimdongdot2471]

Nothing beats Indonesian fried rice because of sweet soy sauce. Sweet,salty and savory flavor. You need really good black steel wok and high pressure stove. I lived in France, and i sold thousand portions of Nasi Goreng here in Toulouse. Thank you kecap ABC for covering my expenses in France ❤

[@Bartinoob]

Nice to know! Are you doing that for a living and what else are you cooking to sell, if I may ask? I'm French but I'm not living in Toulouse unfortunately so I cannot try your cooking

[@nickochioneantony9288]

sweet soy sauce is indeed has a unique taste. In Indonesia, there are several top brand like ABC, Bango, or Borobudur... each has slightly distinct taste from the other. But it's not always the best alternative when making a fried rice. Any fried rice will get a superior taste when have "the big three" which include: Rice moisture, Wok Hei, Umami. The soy sauce is the Umami part, and you can literally replace it with other ingredients, such as anchovy to make XO fried rice, Tomato Paste to make Jawa fried rice, etc. Here in Indonesia, almost every cook has their own version to cook fried rice, and most of them are relying towards chinese version because the style integrate well with Wok Hei, and sweet soy sauce is kinda make the wok extra sticky, you need a good technique to execute it.

[@lethalova557]

Maybe you need to try KECAP SAWI brand, that only available in Kediri and around East Java Indonesia

[@CaliCoPurple]

" Nothibg ' Beats ' Indonesian Fried rice " What???? Becuz you sell Nasi Goreng So you claim that your own fried rice is the most delicious?? Very funny😂😂😂😂

[@albertusabel5622]

​@@CaliCoPurple u need to earn some money and traveling over Indonesia and you gonna know the answer but if you just have a monotone palette taste in your mouth poor u, typically salt n paper pallet 😂

[@GeriNavarro-x3p]

Spam Tocino is the best!! I just made garlic fried rice for breakfast. 😋

[@BenjaminSynnott]

Best KZbin chef ever

[@fnl62fnl62]

Pinoy here. Love all of em. Done it all authenticated. For me kow paad kung 1st pinoy 2nd then the indo. Thanks chef.

[@aarth-rn1kz]

uncle Andy when is the merch dropping I started saving up after seeing that 'Andy cooks' dough cutter!

[@andy_cooks]

Very, very soon!

[@heidiOhhhRaRa]

silog means garlic fried rice and egg. Si(nangag) and (it)log. And because you are using left over rice, whatever leftover "ulam" (viand/protein) you had last night is your main :) That's how traditional Filipino breakfast started. Just cook your left over rice, add egg and heat your left over ulam, there you have your breakfast. If you have left over fried chicken, heat it then add it to your silog. If you have left over meatballs last night, heat it up in the morning with garlic fried rice and egg. Of course, the more popular ones, To(cino)silog, Tap(a)silog, spamsilog, Shanghaisilog, bang(us)silog, hot(dog)silog, chic(ken)silog and many more. Thanks Andy!

[@hiata99]

As Indonesian i often make a similar dish with the Philippines Sinangag without knowing this dish actually exist, the difference is rather than using soy sauce i usually using salt and msg and i called it "nasi goreng bawang putih" which means "garlic fried rice". Maybe as a fellow SEA gang we sharing a similar brain cell 😂

[@doobieatenara7649]

In our filipino household it is common to use just salt not soy sauce..so yeah maybe we share the same braincells and tastebuds

[@Edgar_Ramirez471]

You're related to papuans though not Filipino

[@hiata99]

@@Edgar_Ramirez471 well, i actually from papua tho

[@krithunter9871]

Yeh we Thai did that to, basicly put rice + garlic +1st MSG + 2nd MSG.

[@alng78]

Thank you Andy for cooking this fried rice collection. You are talented and so respectful of different food cultures

[@maryj4876]

Nothing beats SPAM, egg, and garlic rice in the morning. Simple to prepare, everyone loves it.

[@kiminielee28]

i dont really like spam with rice. I eat it as a sandwhich tho but LONGANISA, TOCINO AND BEEF TAPA just hit different with GARLIC RICE

[@vamola356]

@@kiminielee28 finding the supplier of that "perfect" longganisa is the best thing that could ever happen. Cause we all know they taste different depending on the store.

[@KnadheeMemdoza-lt8sm]

Sinangag egg and dried fish with vinegar sauce and kapeng barako on the side for me.. classic.. ❤

[@saratoga4126]

Tapa master race

[@CaliCoPurple]

Very greasy..for Spam fried rice cannot make you eat a large amount of delicious food😅

[@maroonstravel]

All mouthwatering!! I'll have spamsilog for brekkie, Khao Pad Goong for lunch, and Nasi Goreng for dinner 😍

[@sealofapoorval7437]

Try Fodni cha bhaat. It's an Indian style of "fried" rice, mostly Marathi style. Completely different from all the other styles, you fry it in a tempering of curry leaves, turmeric and onions and a some other basic spices. It turns out to be yellow. Pretty tasty.

[@Growlerinthebush]

I was brought up on Indian style fried rice, my dad served in the Indian Army during the war and it was something he was taught in my grandparents kitchen by the cook along with curries and Indian sweets.

[@sealofapoorval7437]

@@Growlerinthebush wow that's pretty cool. We grew up cooking leftover rice the next day for breakfast like that. Goes well with either yogurt or some namkeen

[@Turkos245]

can confirm its delicious. Local indian place opened up and as a thank you for going in opening week they were doing small side batches of it to get people more comfortable with food that isnt butter chicken

[@bigdaveyyboi]

That sounds elite

[@eli3694]

Filipino here, and I always love Thai and Chinese fried rice! 😋

[@zen_marti]

Great video! It's actually sinangag, not sinigang. Sangag means fry in Filipino. Sinigang is a sour stew dish that can be either pork, beef, shrimp, or fish (salmon is the best fish sinigang for me). You can give it a try, I recommend.

[@Diyel]

I think he knows it but just can't pronounce it.

[@Bogathecat24]

he tried. some flexibility bro

[@zen_marti]

I dunno why a reply make it seem like I'm mad or something. I'm just correcting information and recommending sinigang cause it's an interesting dish. I did say I find the video great. Have some flexibility, guys! 👍 Hahaha

[@losangels6893]

Nasi goreng VS Kimchi fried rice !! my two favorites!!!

[@DaBudaa1]

When I was growing up in Philippines, my mother would use Margarine in her sinigang instead of oil, with over easy eggs & red Filipino hot dog (I dont remember the brand) for the side. Some times she will serve it with slice ripened mango.

[@Drawoj]

Sinangag*

[@barbsrayel]

Tender Juicy Hotdog. And it's Si-na-ngag. Sinigang is a sour soup dish.

[@mytube9182]

I can have Khao Pad Goong (or chiken/pork) everyday for it is so fresh and zest and not too besetting my taste buds with much of umami and chilli nor my olfactory sense with butter. But I'd like to have Nasi Goreng as often as once or twice a week for the intent of umami. And lastly I might as well have Sinangag like once a week for I love the aroma of garlic in butter too for occasions.

[@heresy0615]

im gonna say, the Nasi Goreng is spot on (maybe except the soy because its not commonly use here) look delicious

[@aworm]

I wonder why Andy said that the soy sauce is definitely needed

[@euansmith7059]

How would you typically make it?

[@heresy0615]

@@euansmith7059 all of what Andy's doing is correct imo, except the soy like i said, soy sauce its not commonly use in Indonesia, but i still think its fine

[@euansmith7059]

@@heresy0615do you mean the regular soy sauce or the ketjap manis?

[@davidsurya9035]

​@@euansmith7059regular soy sauce. sweet soy sauce or kecap manis is a must ingredient

[@mikakivela68]

As a foreign chef living in Phils for more than 25yrs.....never had spam.But some nice bulad(dried fish)to garlic rice would b more tastier.... it's my opinion

9:13 If Uncle Roger gave you the Uncle Andy title, I hope Niece Abi gives you the title of Tito Andy. This is very AYOS sinangag!

[@theinigosilvastation6232]

Nasi Goreng would be my favorite fried rice because it takes up the heat and texture well as it tastes heavenly. Although the Thai fried rice is very delicious too! Couldn’t say it better! Thanks Andy! ❤

[@saputroadit]

I dont know where you get that Nasi Goreng recipe, but Indonesia normally use pickled crushed candlenut and garlic for their fried rice. I believe it make Nasi Goreng taste better.

[@桜レイア-m2q]

coming hot huh, his nasi goreng already authenticmbone key for indonesian nasi goreng, kecap manis. each house in indonesia has different version of nasi goreng, and his version is similar in my household.

[@saputroadit]

@@桜レイア-m2q everybody had their own right to have their version. Im just saying the common version that you get in the street.

[@桜レイア-m2q]

@@saputroadit "i dont know where you get that nasi goreng recipe" you original comment made it sound he is doing it wrong. acar or fresh tomato+cucumber both version exist in street vendor, its not always acar or you said pickle. just saying.

[@saputroadit]

@@桜レイア-m2q nope, im saying "crushed and pickled candlenut" not acar.

[@桜レイア-m2q]

@@saputroadit i don't know if you realize or not that pickle mean acar, just in different language. smh

[@LittleRedRidingHoo]

Great work on Nasi Goreng, Andy! What you are making is more to a restaurant style Nasi Goreng. There are two more versions you can try: Homemade style, made by most Indonesian moms. Crush shallot, garlic, chili, and tomato in a cobek (a kinda flatter version of stone mortar and pestle (but you can use mortar anw)), mix that with rice and cook on a low-medium heat. Some prefer to add mustard greens and sliced sausages. Tastes shalloty sweet. Street food style, made by most Nasi Goreng vendors. They use garlic and candlenut infused oil as ingredients, along with crushed shallot and scrambled egg. Shredded-fried chicken is added at the end, and the Nasi Goreng are served with pickled cucumber wedges and green chilis. Tastes the best. All version of Nasi Goreng are best served with krupuk.

[@niteshpudasaini7872]

To all the NEPALESE viewers, I know you chuckled after looking at Filipino Soy Sauce. 10:24

[@alfan0079]

There are so many kinds of fried rice in Indonesia, the one that common is the nasi goreng dukduk, the red and akin to chinese fried rice one. the other one is nasi goreng jawa with terasi/belacan ingredient or with mashed milkfish or shrimps. there is also nasi goreng medan and nasi goreng padang with sumatranese spices.

[@mckidney1]

4:43 - We are going to put our ricin - this is the point where it can get sticky. Indeed, authorities might get involved 🤣

[@lunareborn1]

I'm Indonesian, but Thai-style nasi goreng looks so tempting 🤤