GORDON RAMSAY CALL OUT UNCLE ROGER (Mee Goreng / Indonesian Fried Noodles) - Pro Chef Reacts

[@ChefBrianTsao]

Thanks again to Noom for sponsoring this video! Click here noom.com/chefbt to take your free Noom Evaluation.

[@rev.paull.vasquez4001]

@Chef Brian Tsao , you might want to pin the sponsor post. :-)

[@Rukagame123]

あ⤵⤵⤵&⤵⤵⤵&&

[@ChobinoftheFunk]

"Is it halal?" "Is SMOKEY BARBECUE PORK Halal?" As someone who works retail, I feel your pain, Uncle Roger.

[@Nothingtea]

"Are the croissants vegan?" an actual question I've been asked. A whole display full of (absolutely not vegan at all) baked goods and they ask if the one famous for the massive amounts of butter needed is *vegan*.

[@ColtGColtG]

When I worked in a dairy section of walmart I had to field questions from the local somali community on if or yogurt had pork gelatin all the time. Eventually I started to teach them how to look for kosher marked products since that is more common to find and its roughly the same prohibitions on pork products.

[@KFrost-fx7dt]

I always tell them yes.

[@FelixMuk]

"How much is this booklet?" Me: points to A4 sized paper on window literally next to my head with the price of the only item sold in the stall...

[@THICCTHICCTHICC]

@@KFrost-fx7dt good way to get arrested

[@MeganSin]

So I also watch chef James makinson’s reactions to uncle roger and he said something that really stuck with me that these 10-15 min meals are a great concept in theory but it’s actually not realistic because these pro chefs who do meals like this have the skills to be able to achieve food this fast or like in Gordon’s case they cut so many corners and change ingredients (like using udon instead of egg noodles which I would have just used mi gorang instant noodles personally but maybe he didn’t want to use that because it’s more impressive to use a real noodle or didn’t want to give them the free advertisement) and it’s probably still crazy delicious like you said

[@pilar8323]

I thought the same thing. Experienced cooks can have everything ready in no time, but all the cutting and prepping of the ingredients takes me much longer, so it's never going to be a 10 minute meal when I cook it.

[@Alellion]

I sorta interpret these type of things as them Showing the dish in 10 minutes. I can't imagine many people think they ahve the same speed as a professional chef, especially of the level of accolades that G.Ramsey has.

[@drunkhas]

Boy, watching this at 5:00 AM I sure am glad there was no drinking game this time around 😂

[@VFJosh84]

Same here, 5:45 am but close. ;)

[@DUN_MILOS]

Broooo I watch at 5.29 a.m now how you know bro😂😂😂😂

[@_unknown123.]

As an Indonesian I prefer fresh chilies but it depends on your taste...I know someone who likes dried chili

[@naith95]

As an Indonesian, it depends on the places, you will find it somewhere though some place may be harder to find it and other place easier to find

[@atomicphilosopher6143]

My mom has always been impressed by how I just add ingredients without measuring. It really is just a feeling. I don't know how to explain it, but that's it - you just know.

[@ChefBrianTsao]

100%

[@crowdemon_archives]

It's similar in Asia too. I usually just add my seasoning by feeling too.

[@atomicphilosopher6143]

@@crowdemon_archives Must be why I moved to Asia. It's a feeling. XD

[@beastgaming7879]

After cooking with similar ingredients you get the gist of the amount. Same with me I messed up the amount while using the spoon but with my hand I always get the right amount.

[@android16B]

Its actually kind of satisfying seeing Gordon just use feeling to measure his ingredients. I remember back on his Great Escape series he'd always try to ask for exact amounts when watching new dishes getting prepared only to get looked at funny. Great reaction though, Chef! Always love learning a new thing in your breakdowns.

[@dewelrivera3305]

Ever think he's using a frying pan and not a wok is because most consumers of his content don't own a wok and he's just showing that without a wok the dish can still be done.

[@alexanderzack3720]

when people talk about "asian flavour" they all forget that russia is also in asia. south-east asia taste different from say india.... but they taste WAY different from russia for example

[@thatwintanjeen5743]

I think it's because of how uninhabitable it is there.

[@duckfan2448]

I think the noodle dish you were referring to at the end was kwetiau goreng and it's very similar to chow fun if not the same thing. Also very popular in Southeast Asia. Instead of togarashi I think Gordon could have used some sort of sambal either a sambal oelek or he could use sambal belacan or sambal terasi which has the shrimp paste and would create a real nice umami flavor. We Indonesians love our sambal comes with everything even with fried chicken at KFC. Also instead of coriander to garnish I would have maybe used fried shallots. I think that would have been more traditional. Fried shallot is used in many Indonesian dishes for garnish, also adds crunch and flavor.

[@Failedwizard1]

I'd love to try KFC with sambal

[@christsangkawai]

Sometimes udon noodles are used for fried noodles in HK style. It's a quite common street food in HK and many people love it so much.

[@THICCTHICCTHICC]

HK isn't quite the same level of traditional that Indonesia is tbf

[@shannoneg2000]

Lol the first time I heard Uncle Roger say "kecap manis", I totally thought he says "ketchup mayonnaise". 🤣

[@seijiren5115]

haiyah you so white lol

[@shannoneg2000]

@@seijiren5115 Yes. Yes I am 🤣

[@ChefBrianTsao]

😂

[@ScottProbe]

With all the TV shows Gordon has, you’d think he’d know the difference between “pan” and “tilt”!

[@wiltchamberlain9920]

Y'know, the whole "you can use metal on some non-stick pans. Or, if you're gentle, you can use it on most non-stick pans" thing. Here's the thing, I think about it as I would a white, windowless van that says, "FREE CANDY!" on the side. Yes, there very well could be free candy inside that van, but I'm still not going to climb in. All it takes is one scratch in the middle of that pan and the whole thing's effectively ruined. And I don't exactly have Gordon Ramsay money to be buying new pans if they get scratched. I'll stick with my wood and plastic.

[@seijiren5115]

plastic is not safe also imo. leave it there just 1 minute it just become terrer

[@drewgi7543]

These aren't regular non-stick pans, they're hex-clad. You can use metal utensils in hex-clad pans.

[@ThomaYeo]

Hey Chef Brian, it's Thomas here, a Malaysian Chinese too!🤩At 20:22 you mentioned a Malaysian noodle stir-fry that you couldn't recall the name. Let me guess, is it Char Koay Teow? 😂

[@ChefBrianTsao]

It was actually Hokkien Mee!

[@ThomaYeo]

@@ChefBrianTsao wow Hokkien Mee! 😇

[@ZulqarnainAidil]

Yeah to me there's nothing wrong with subbing with udon, just keep on mind the texture. I do like bite, the charring and wok hay is more present, but it's easy to get it soggy with too much sauce/sambal. For me, the more traditional malay mee goreng with egg noodles is better when there's more sauce/sambal and top it off with a fried egg with a runny yolk

[@adrianusnicholas8600]

I already commented this in the ramen reaction but i am baffled that gordon uses japanese noodles in here but uses egg noodles (one used for mie goreng) in ramen

[@radbradmusicartist]

When i saw uncle roger react to this gordon ramsey video. I was like man you know youve become successful on youtube when gordon ramsey mentions you in a video.

[@ylibniquah]

I know a chopstick can do a lot of things a whisk can but I'm sorry, I'd much rather have a whisk for like scrambling eggs or mixing something you want no lumps in. It has its place in most kitchens for a reason.

[@lenewong]

Were you talking about Char kway teow as the noodle dish that your wife often cooks? 😊 One plus of using Udon noodles is it's FODMAP-friendly. My husband loves his noodles but after struggling with IBS, he has had to mainly stick to Udon as it didn't upset his tummy. Another great video, as usual Chef 👍 Can you please do a cooking demo of stir-fried noodles in your upcoming videos? Thank you ☺️

[@ChefBrianTsao]

I actually remembered after I filmed this, it’s Hokkien Min! (I may have butchered the spelling)

[@rikidoharuko97]

​@@ChefBrianTsaonah u spelled it right , u didn't butchered it

[@ddosscheck9866]

5:45 Nope. You're wrong. Here in the Philippines, we always use brown sugar on everything. Those sugars that you said is fancy.

[@christopherchuauhang4829]

Street food is so good in SEA. I was working in Thailand for about a year and I still miss the street food there.

[@wildwine6400]

Very silly to pick udon noodles, especially when he specifically called out Uncle Rodger and then essentially gives him ammunition to use on him. takeaways in the UK often have the thin vermicelli noodles and the thick udon kind so he could have got em I think. Most use vermicelli by default

[@annother3350]

Did it taste goood though? Probably

[@wildwine6400]

@@annother3350 itll definitely taste nice. I personally always prefer vermicelli. Id just expect have udon in a broth. Too stodgy otherwise I find. Maybe thats why Gordon didnt use as much noodles

[@Smiththebat]

I mean the hex-clad thing is advertised to be used with metal utensils and Gordon is a spokesperson so it makes sense to advertise it.

[@BrandNerd23]

Wow road to 70k subscribers! 🎉🎉🎉🎉🎉🎉

[@m.arifhendra]

5:43 yes, don't use any sugar for mi goreng. We only use sweet soy sauce if we want to add sweetness.

[@nekromos]

At 7:10 - "Different brands of salt you can take the same weight and the recipe comes out vastly different". This is just flat wrong. "Mortons Kosher Salt is way saltier per tablespoon, teaspoon versus the Diamond Crystal." This, on the other hand, is likely true (caveat: We don't have those specific brands where I live, so I'll have to take your word for it about which one is saltier, but it's not surprising that they would be different). But it's not because one is inherently 'saltier'. It's because the different size and shape of the granules mean that when you measure by volume, you'll get different amounts. If you were measuring by weight rather than volume, they would come out exactly the same.

[@shirokanzaki15]

4:30 aahhh the good old 'halal pork' weejio 4:37 correction: Indonesia is a Muslim majority country just like Malaysia maybe except Bali, which is Hindu populated that consumes pork 14:10 that's a gift from Gordon because he got invited for Hell's Kitchen episode speaking of Uncle title, you can make more (e.g. Thai Green Curry, Tonkotsu Ramen, Butter Chicken, Pho, etc.)

[@pixlv6384]

Yes, you could use a metal utensil on a non stick pan and not ruin it. But there's a high chance that sooner or later you will scratch that thing. It's like shaving with a kitchen knife. Can you do it if you're careful? Yes. Should you? Probably not

[@cameronvandeusen7871]

New TV show idea: Contestants try cooking authentic Asian dishes in front of a panel of judges consisting of Uncle Roger, Brian Tsao and Chef Wan Gang with guest judge appearances Gordon Ramsay, Jaime Oliver and Wan Gang's Uncle. Call it "Walk the Wok"

[@neggy2926]

We are "Muslim majority" not "muslim country" we still got bunch of pork product sold freely on the market and its not banned

[@ChefBrianTsao]

My mistake! Thanks for clarifying!

[@DC-ru5xz]

I think the noodle you’re looking for is mee tai mak (rats tail/silver needle noodle)

[@GideonicGaming]

Maybe he can substitute it with vermicelli noodles or glass noodles if egg noodle isn't available. As for it's sauce, both of them are quite similar tbh so at least it can be authentic tho he didn't use shrimp paste. It doesn't mean what Ramsay made doesn't taste good tho. It looks fine for home cooking but not for restaurant.😆

[@cycg1935]

With thick noodles like udon, better to cook either with thick soya sauce e.g. hokkien fried noodle & lum mee or egg gravy, e.g. loh mee which are 3 popular options in Malaysia. Else the noods will taste somewhat bland. p/s "mee" is noodles in Malay language.

[@ChefBrianTsao]

I LOVE Hokkien Mee… my wife makes it from time to time and I always have 3 portions 😂

[@Kugathalord22]

"Mee" is also some types of noodles with yellowish color in Vietnamese language ^^

[@KenBladehart]

Yaki Udon (Japanese stir fried noodle) is a thing but yeah, use the correct noodle

[@melissawood1506]

If you are just wanting the smoky bacon flavor, there are places here in the states that sell beef bacon

[@Chris98203]

This reminds a bit of the difficulty my dad had in making authentic Indonesian and Nederland/Indonesian dishes before Indonesian ingredients made it to Washington State in the 1980’s. Bambi goreng and nasi goreng were family favorites. But udon is just wrong. If you can’t find Mie noodles you can surely find Chinese egg noodles.

[@JeremyPickett]

Diamond crystal. It comes down to flake size. Which is how fast it dissolve when eating. It's a physics property, based on surface area (and mass). Do an experiment. Have a teaspoon of fine salt, then a teaspoon of rock salt. Same molecules, different taste. As Jean Pierre says, texture is the conductor of taste (probably messed up the quote)

[@ruthwalton3457]

I have shrimp paste. I did wonder why some people pull faces 🤣🤣🤣 I am very sparing haha . I use fish sauce and people pull faces, why, so good 😊

[@fieryredpodcast]

Know this vid is old, but recently found your stuff. As a drummer and backup vocalist, cannot wait to check out your band. I have a box of Diamond Crystal Kosher in my cupboard right now. Much better than Morton's!!!😂 🍻

[@catherinejones5807]

Another great video, Chef Brian! 👍🏻 I would love to see you do some videos of your take on some of your favorite Korean dishes your mom makes or Indonesian dishes your wife makes. I recently discovered a KZbin channel called “Anti-Chef” and he has a series called “Jamie and Julia”, where he ,as an amateur cook, is learning how to cook using Julia Child’s “Mastering the Art of French Cookery” Vols. 1 & 2, and “The French Chef Cookbook” based on Julia Child’s original TV series cookbooks. I think his videos would be good for you to react to as you can explain what Jamie is doing wrong or when the technique in Julia’s recipes needs an update. Also, this KZbinr lives in New York City as well. So it would be easier to do a collaboration video or two together. (Maybe helping Jamie cook through some of Julia’s more difficult recipes?) Good luck with all your endeavors!☺️

[@ChefBrianTsao]

Nice! I will check him out!

[@2AChef-n-BBQ]

Hiyaa.... Using fork not chopstick, what kind of Asian omlette you maaaaake

[@yuria6083]

I don't know why Gordon insists on saying its an Indonesian dish its closest to yaki udon than Mie Goreng.

[@ChefBrianTsao]

Truth

[@GGysar]

21:30 I mean, for me cooking is something I do not only to have food, but also to relax. I don't WANT to feel stressed, so yeah, I am going to take longer.

[@LiveErrors]

I don't like cracking eggs on flat surfaces, the cracks go in all directions which is useless. Cracking on an edge makes the cracks go the right way

[@DevilboyScooby]

As a Brit, just wanted to comment egg noodles are waaaay more common in supermarkets than udon noodles (often in the fresh section near vegetables, not just the Asian aisle), so the "accessible ingredients" argument is not relevant here... He just fucked up 😂

[@SamGray]

The best way to keep your drawers from getting stuck? Don't put too much crap in them.

[@petouser]

I'm sure it is tasty (but also not some mind blowing recipe), but in my opinion a chef should also be able to choose a appropriate name of the dish. He can call it 'Indonesian-fusion Yaki Udon' or something. In the west, so-called 'Mie noodles' should be broadly available. I don't know about the US and the UK, but I don't have heard that Udon noodles are broadly available outside of Japan and maybe South Korea and Taiwan.

[@ShiroKage009]

So, he didn't do much of a normal staging. He can do it in 10 minutes because he's a professional chef. A regular home cook could take up to 40 minutes making this.

[@seanvda3612]

So strange living in Aus and hearing that kecap manis is "hard to find in Western countries" while I have 3 bottles in my house 😂

[@Failedwizard1]

We have so much good Asian stuff available here.

[@oneblacksun]

Kecap manis is pretty easy to find in any Asian food store.

[@CarlosHuiskens]

Ketjap Manis isn't hard to find in Western countries at all.. You can easily buy Ketjap Manis of the brand Conimex in pretty much every major supermarket in my country not counting all the asian shops.

[@annylim1507]

It depends on the country. Countries with huge south east asia population, such as The Netherlands and Australia have kecap manis easily available, most probably ABC brand. But even Asian countries such as India doesn't have kecap manis in stores (have to order from amazon most probably)

[@paulsteward9582]

Yeah, Indonesia has the most Muslim population but they do have other 4 religions, like Christian (mostly North Sumatra and Papua), Catholic, Hindu (mostly in Bali), and Budhha. So you still can find pork cuisine in Indonesia, traditionally in Bali and North Sumatra are the ones popular.

[@NPC_Allie]

I think you mean religion not ethnicity😅

[@paulsteward9582]

@@NPC_Allie thx

[@agunemon]

Hahahah its just a Mi-Goreng style YakiUdon!!! ehhehehehe

[@Nidhoggrr]

The irony about this is that Gordan SELLS 3 SIZES OF FUCKING WOK ON THE HEX STORE!

[@amanacatandhisdog8836]

Great vid. Really loved your analysis at the end.

[@ChefBrianTsao]

Thank you 🙏

[@gordonbos5447]

Definitely not all of Indonesia is Muslim. In fact many of the recipes that refugees from the Dutch Indies took with them have pork ('babi') as the protein ingredient. The correct noodles (i.e. those that come closest) can actually be found in every supermarket in the west. It's on the bottom shelf in the Italian section and it is called spaghetti.

[@rev.paull.vasquez4001]

Hahahaahahahaah

[@jasonliao8811]

I think you should react to Uncle Roger video of Reynold Poernomo, who is an Indonesian and explains perfectly what you said.

[@justinholtman]

I used 2 not like Gordon but I judged and actually watching he’s not an angry person he just passionate. Not a fan of masterchef but LOVE kitchen nightmares. Also he is a prolly top chef

[@somanyfountains]

700th like :) love your content, I feel like I learn a ton from your comments and also just love your amusement and reactions, can tell cooking is your passion

[@ChefBrianTsao]

Thank you! 🙏

[@jillkplays]

Hi Chef Brian! Very very small correction - Indonesia has a majority of Muslim citizens but it's not a Muslim country :) In fact there are 5 (or 6?) religions that are officially recognised in the country. Great video as always!

[@ChefBrianTsao]

Ah! Thanks for the clarification!

[@mgaadslazy188]

2:22 who is the best chef to have ever existed then?

[@boredgamer7626]

sometimes when Gordon makes these kind of shows thats not in professional kitchen, I think he's just trolling.

[@annylim1507]

As an Indonesian, I would say that fried noodles is okay, but definitely not mi goreng kaki lima (street food fried noodles). Firstly, we use minced or paste shallot and garlic which have to be stir fried until the aroma comes out, then everything else comes after. Secondly, it's a bit weird personally to me to add the noodles then cook the veggies on top of them. He's risking half-cooked veggies in addition to overcooking the noodles. Maybe cooking udon noodles takes more time but definitely can't do this with egg noodles. And lastly Indonesia mi goreng is darker, I would have just dumped the entire bowl of sauce into the pan😆

[@wesleycharbonneau5643]

React to Uncle Roger going to chilli jam factory please.

[@Marozzo1536]

I'm sure that this tasted very good, but when you name a traditional dish that you're cooking and then use the wrong noodles, it is a total fail. If I ordered something like Pad Thai or Dan Dan Noodles and it comes out with Udon noodles, I'm going to want to throw hands. To put this in perspective, imagine that you go to a restaurant and order Pasta Carbonara and it comes out on German style egg noodles. Or how about Cacio e Pepe, but the pasta used is Spaetzle? Yeah, no one would think that that is okay.

[@AbhikSensational]

Indo mee is the best! Probably a lil behind mama noodles though! My Indian mind though literally wants to find all the onions and garlic and sauté with all the spice cabinet still😭

[@shadowstep1455]

Gordon Ramsay is the goat

[@oneblacksun]

He's the goat that will get sacrificed.

[@benf6822]

Watch his grilled cheese video and get back to me.

[@LuqmanArraziYT]

Hello chef, I'm Malaysian

[@ChefBrianTsao]

🤘

[@manalittlesis]

4:46 The majority of Malaysians were Muslim and Islam is the official religion but Malaysia not a Muslim country.

[@MarginalSC]

On the clashing flavors, had asparagus on the side for some reason while eating sesame chicken once. Made everything taste like concrete.

[@muzza1967]

I live in a western country and I can go down to the supermarket and get kecap manis, what is Uncle Rodger sayin'. I think he means Europe and USA.

[@haniajis]

Too much veggies for the noodles. It's like vegetables salad with noodles mix in it. Rather than mie goreng it look more noodle dish called kwetiau. And Gordon forget to add one little thing on his noodle. Some green chilli pepper.

[@samisuhonen9815]

I really get Asian people who are annoyed when western chefs try to make their national dishes and recipes they grew up with. And not really the trying part, but when they put no effort into learning the proper technique and ingredients. Some people try to defend the chefs by saying "they just made a western version". Yeah okay sure, but imagine Asian TV chefs making a guide on western food, and doing it all wrong. I would be annoyed. Like beef wellington but using the wrong cut of beef, noodles for pastry, asian mushrooms, and cooking it all in a wok. Maybe some french baguette using rice flour or some shit, and putting ketchup in because all western food has ketchup in it. To me it would feel disrespectful. Like you want to wear a food culture as an accessory, but not really study how to make it properly. It seems pretentious when they don't even mention the proper way to do it, or give an excuse for doing it the wrong way. Although on a sidenote, a lot of Asian countries "steal" or borrow food traditions and ingredients from each other. So like for example when Gordon uses Japanese noodles for his Indonesian fried noodle dish, it could very well be a common practice in Indonesian street food. A radical example of this, my friend's Chinese girlfriend who grew up in China and moved to Finland as an adult, is willing to die on a hill over sushi and ramen being god damn Chinese dishes and not Japanese. So a lot of the traditions can be stolen or just adapted between countries. Some even debate which invented what food.

[@0x4d2c3]

Padding it out with your personal stories and experiences really make your reaction videos enjoyable. I was hesitant to watch your videos because I see the reaction video-iceberg as largely worthless, many uninteresting people having a go at it because it looks easy and then just ramble.

[@ChefBrianTsao]

🙏thank you!

[@argonwheatbelly637]

Asian Flavor. Cool. Israeli Couscous? Or Kazakhstani? 😊

[@rehannoor4961]

there are other easy to make fried noodle dish that use udon, YAKITORI. i just don't understand why didn't Gordon just make that

[@beefwonton08]

Just fyi, Indonesia is not a muslim country. It's just the majority of the muslims is the highest. Just gonna point this out because many people still confused about it. But yea, you don't put pork in Indonesian mi goreng lol please use chicken or seafood to get the best result

[@hillroberts1311]

I think it's serrano ham (Spain) or parma ham (italy) to be eaten with fingers and not with fork) and not bacon. Both hams are salty already. These two hams from two countries are table delicacies, and not to be cooked.

[@bananaslamma35]

To be honest I think the problem in these videos is not the substitutions in itself, it's that they say "I am making this dish" instead of saying "I am making a localized version of this dish with what you could conceivably find in the area where I live without going to a specialty market". Not making the authentic recipe is not, by itself, disrespectful, but failing to acknowledge the fact that you're doing so or even worse, trying to pass off your version as authentic is where it really becomes disrespectful. I think a certain level of arrogance from the chef, where they seem to portray themselves as someone who MUST know everything about food, instead of willingly admitting, hey, I'm trying something different, I'm adapting this recipe to what I have available to me in my area, which would add a touch of humility and also handily justify any substitutions. Using the wrong kind of noodles goes over much better if you acknowledge that it's the wrong kind of noodle. I don't think it's a matter of being authentic, I think it's a matter of being respectful, and that's probably the primary difference between Jamie Oliver and Gordon Ramsay, with Jamie it genuinely feels like he just doesn't give a shit, while Gordon Ramsay has repeatedly shown that he has great interest in cuisine from all over the world. I just think that being open and honest about changes and modifications to fit their palate would give it an extra level of respect towards the original. As long as, y'know, they're not arrogant turds about it saying they made it 'better' and all.

[@suryasumantara2684]

Maybe he got the specific recipe in Bali haha

[@markwood5490]

Pinkie getting obsessed here. Have just added an "Emotional Damage" ringtone :)

[@HareFryer]

well that was convenient

[@mikeyg2178]

I wonder, in regards to Chef Ramsay's grilled cheese the one episode, do you think maybe that was just the cheese he had available? Because even though that was a very dry cheese his technique was perfect!

[@ChefBrianTsao]

Nope, I think he just sucks at grilled cheese 😂

[@iPhong]

Let's pray that Uncle Roger react your egg fried rice

[@f1jones544]

I can barely boil instant ramen in ten minutes during my 15 minute breaks lol.

[@mhf1979]

Chef I’m from Singapore for what I know is Muslim is a religion. In Indonesia there have Muslim and Javanese. For Javanese they can eat pork peace

[@zeeyasdiary5103]

Sorry.. I'm an Indonesian, and.. from what I know, Javanese is an ethnic. cz I'm javanese and I'm a muslim.

[@trigremlin]

Hiyaa metal fork for scrambling egg? use chopsticks!

[@joa8593]

I have a metal-safe ceramic non-stick pan. First time using metal it was absolutely ruined, deep gouges filled with rust. Never again.

[@Dwoalin]

Most of the time I've noticed that chef's "one tablespoon" is really two or three nowadays 😅

[@juliebiggerbear7300]

I would say maybe add 10 minutes for prep, 5 minutes of chasing the pet/kids/SO out of the kitchen…

[@chefjuvon]

Its like a food inception 😝

[@m.ramadhaninovansyah995]

Hmmm... I just want to comment that the correct spelling is "Mie Goreng" not "Mee Goreng". The word "mie" means noodles and "goreng" means "fried". So... it's fried noodles. But good video, nice 👍.

[@willjoyce5013]

As a white guy who loves Asian cuisine we should be changing Western tastes towards authenticity and respecting cultural dishes over coddling poor tastes. It's how we get stuff like Jamie using chili jam when nobody should find such acceptable

[@junkieshere]

its either hokkien style or 'rat' fried noodle if im not mistaken.

[@annother3350]

Theres shtimp paste in my fridge right now uncle

[@malasangpinoychannel]

Following you chef

[@ChefBrianTsao]

Thank you! 🙏

[@judaswasametalhead]

I really like GR but when you are this harsh on the others mistakes you should also be able to recognize your own mistakes. Succes shouldn't excuse entiltelment

[@MrRLYWhite]

I thinks it's more crazy than the noodle is when he used bacon when calling it an Indonesian dish when the vast majority of people there are Muslim. That's like saying you're making an Israeli dish and you use crab.

[@nightshade7240]

As a person with an egg allergy, I don't think there is actually anything wrong with using udon in this recipe since it's not intended to be in any way traditional. I think sometimes people get way too precious about food where people aren't making an actual traditional dish. I also think that often people talk about food from a very privileged position.

[@BuriBuriZ]

i'm indonesian, and i can say that YES our mie goreng you can throw anything but that doesn't look like it at all. Udon noodle? really????