Level up your Nasi lemak... | Elizabeth Haigh | Auntie Liz

[@zed3760]

i love how she became chaotic after hanging out with uncle toger

[@unkertech]

more like how she is more comfortable showing her quirky and funny true self (thanks to uncle roger)...go Liz!

[@hyuntone]

ah yes, uncle toger

[@hyuntone]

@@helpfulcommenter ah yes

[@LeQuaso]

Haaaaiiiya ,he forgot the R,and replaced it with a t HAIYAAAAAA

[@dzulbakery6643]

Yes

[@angryhierophant2060]

"Some don't want peanuts in their Sambal, right?" *camera panickly shakes*

[@micro11.]

WHY SO WEAK WHY SO WEAK?

[@bubot17]

Hahaha

[@ultra2443]

This just reminds me on that one scene in Joshua Weissmans vid where he gives a totally accurate of someone with a peanut allergy

[@adamglen5741]

I was raised in Singapore and miss the food terribly. I will be swinging by Mei Mei's when I move to London in September for sure!

[@yora740]

Fuyioooh, Auntie Liz looks so badass with her black leather jacket ... like renegade chef

[@drakeau497]

Like Singaporean female Anothony Bourdain.

[@mjplume]

lmao, I read that in uncle Roger's voice*

[@CrystalPhee]

Great for her onlyfan

[@munem939]

Any woman in a leather jacket becomes an 15/10 in my eyes lol

[@AmericanAppleProd]

Need me an asian leatherjacket gf

[@danielloveson5507]

I'm just here to watch how lucky the peanut allergy guy is...

[@iLLin911]

Hahahaha

[@se7en5es]

Until he eats peanut

[@badjuju6563]

sorry childeren

[@bsqrdmbetse]

Soooo weak

[@khiemho1106]

Why do people keep making fun of him? I'm getting tired of these jokes

[@madxp9668]

I'm from Malaysia and I can eat Nasi lemak everyday for breakfast And this is almost the thing that I ate But I more like having chicken gizzard, sambal squid, sambal cockle aka siham, beef tripe , these are compulsory Rendang,masak merah and others, all those are optional And lastly sambal banjir Based on my own preferences

[@-syahmi6924]

Nasir tu namo orang abe weh 🤦🏻

[@madxp9668]

@@-syahmi6924 auto correct

[@-syahmi6924]

@@madxp9668 bereh²

[@andy.rsqgfx]

plus crispy ayam goreng makes the breakfast so MANTAP.

[@Xeras10]

Tak boring ke asyik makan nasi lemak 😥, meh ke Kelantan byk pilihan aneka nasi berlauk, nasi kerabu , nasi dagang baru 😋

[@hermanmunster2002]

"Nieces and Nephews..." You have elevated your presentation game...Uncle Roger and Sorted Food...

[@aaronlad2397]

i was just gonna say that...loving the integration

[@JhonnyGil101]

Man I love this channel. In a world full of people always pretending to be something else is nice to see genuine people like aunty Liz and Peanut allergy guy.

[@MedalionDS9]

A lot more personality and humor in this one, good job, Auntie Liz. Teasing Peanut Allergy Guy with peanuts behind the camera haha... that's so bad

[@destroythehuman3380]

Reminds me of the early uncle Roger videos “why you scared of peanut ? You are weak” 😂

[@almer_fotonya_suigetsu]

i know uncle roger is intolerance to anything like vegan, allergy, etc. lol.

[@szewei85]

@@destroythehuman3380 actual lines is why so weak sooo weak😄😆

[@wanzuha]

Uncle Roger said peanut guy allergy actually he refer to aunty Liz's husband 🤣

[@jb6748]

That poor guy always getting picked on. 😅

[@mustang5431]

Every single time I watch her My brain just goes " Damn you lucky bastard Mr. Peanut Allergy Guy "

[@kianmetaru]

You know for sure she knows what she's doing when she ties the pandan leaf in a knot.

[@kianmetaru]

@Neco Suki true u don't need to have pandan leaves. But it sure tastes better with. :)

[@kianmetaru]

@Neco Suki but nobody is saying pandan is most important or more important than lemak. Soooo ... ok congrats. :)

[@kianmetaru]

@Neco Suki HAHAHAHAHA

[@nodeio]

Every time I come to London I make a point of visiting the Borough Market... get some spices at Spice Mountain, do a little shopping, have a bite to eat... and I never knew you where there before getting addicted to Nigel's Uncle Roger videos... My wife and I still have a couple of tickets for the Eurostar train we've been holding on to for over a year now (pandemic and all), but next time we're there, we're going to make a point of coming by and having some of your tasty, tasty food... The only downside is... I'm also peanut allergy guy... :'( I love eating and cooking Thai, Viet, Indonesian food etc., but being allergic to peanuts and cashew nuts doesn't exactly make things easy... Anyway, I'll be sure to check out Mei Mei as soon as we're allowed to come!

[@danielbojanski4243]

nut allergy is for weak people :)

[@abdullahyusof4739]

@@danielbojanski4243 and she's married to one of em

[@erisands6]

actually u can built up your peanut tolerant

[@qwertiedota]

Nvm, hospital nearby

[@saschaz.8243]

Just make sure Uncle Roger isn’t anywhere behind the counter you should be fine 😂😂 when you see something orange: run!

[@balysatm379]

Love how she's now actually adapted the auntie title of honor

[@McBlazington]

Here to simp for Auntie Liz. I'm going to end up learning how to cook.

[@TokyoKazama]

I'll join you with that. She's one hot Aunt.

[@FurryPotatoMan]

@@TokyoKazama yup

[@Rahxll_]

@@TokyoKazama Who's her husband

[@ultra2443]

@@Rahxll_ It’s peanut allergy guy also I’m not a simp

[@simpboigaming]

Iam also here to learn to cook Just a (simp)le normal guy

[@tuntarallCotA]

”A bit of oil in the wok” Liz, that’s not a bit of oil. That’s an invitation for the US army

[@Neojhun]

Wow that burns.

[@fedrikandersen1405]

in order to get the crispy bottom for the egg, she used the right amount of oil tho

[@oghamad633]

@@fedrikandersen1405 bruhhh

[@Taikman105]

Hahahahaha. The best comment I've read on KZbin today. Thanks for the great laugh 🙏🏼✨

[@MrAdamOOR]

That is just an South east asian style of fried egg

[@dpedrosoliano]

i can hear uncle roger "fuyohhh correct! not bad , not bad" xD

[@rendangtok]

I was literally doing the same thing. And also, Auntie Liz pour ingredients without using measuring spoon because she knows how to agak-agak.

[@WTaeyoungS]

I can hear this comment

[@noobchannel8463]

@@rendangtok agak agak apa lol

[@vetisishungry6066]

But she forgot to put slices of ginger into the rice

[@MatthewSemones]

never owned a rice cooker... listened and went out and bought a rice cooker. super easy, perfect rice. made 2 cups of rice and popped it in the fridge. made fried rice the next day and wow, what a difference. the rice was perfect! thanks!!! best fried rice i've ever made!

[@thevillagers1835]

I recommend my ingredients for making nasi lemak rice 1:coconut 2: blended 5pieces of shallot 3 clove of garlic n half inch ginger 3.1spoon sugar n half spoon of salt 4. Water Preparations 300ml white rice 300ml coconut 350ml water U can put it all together at once and don't forget to stir

[@Its4RealNotAPhase]

I can already hear uncle Roger commenting. "Oooooooooh, auntie Liz using fingaaaa as measurement. I like I like."

[@fanyamvs9601]

That's the only legit way to measure things lmao

[@Vasharan]

6:15 Liz sipping from a traditional kopi tiam mug at the end of the video like a boss...

[@daisuke910]

Chaokoh is my trusted brand of coconut milk when I lived in the UK. The other brand not as good to recreate Malaysian dish. This is one of the best you can get unless you squeeze them yourself. I like the taste and its consistency Made Ayam masak lemak and Nasi lemak for International Food day at uni and for some friends over my house before.

[@abdrahimn]

Agreed.

[@beruangsinar1033]

My mum doesn't squeeze coconut milk /santan anymore due to arthritis, but she doesn't like store bought coconut milk. So she use the blender to milk the santan out of the coconut shavings.

[@daisuke910]

@@beruangsinar1033 does it work well to obtain the milk with blender? Lots of Malaysian brand has good coconut milk but you get more and cheaper if you squeeze it yourself. Plus the hampas can be used for something else

[@JuanDelaCruz-ekmg]

I have to say Auntie Liz is a naturally serious and meticulous person and peanut allergy guy is the funny one. haha Though in terms of swag and technique in slicing, cooking, combining ingredients, Auntie Liz is in a whole new different level. Michelin star material. BTW, I love your nasi lemak video tutorial where Auntie Liz is with black hair. That time her personality shines. Came here because of Uncle Roger weijous. Your channel deserve more subscribers. Hope this explodes soon. Fuiyooooooohhhh.

[@bukitkatilmp]

In Malaysia we also add ginger in the rice before cooking for additional flavour.

[@gojosatoru9221]

Same here.... Adding the ginger slices will be a game changer.....

[@solitude8491]

yess my mom put ginger and onion

[@josephmanzuni8593]

@@solitude8491 Its no wonder Malaysian nasi lemak tastes better. I guess the secret is the ginger!

[@fakhrurrazi2936]

@@josephmanzuni8593 don't forget the shallot also.

[@enzod733]

@@solitude8491 onion only for poor people use shallot

[@sushiunderthestars7238]

Beef Rendang & Chicken Curry are definitely the best with Nasi Lemak. I am salivating...

[@tomtwoleaf]

Anyone else here got a crush on Auntie Liz? Also, this Nasi lemak looks so good!!!!!

[@BAB-ff3xv]

I put coconut milk, ginger, red onion and pandan leaf for the rice... Its not only gave the aroma but also the flavor from the ginger... And indeed it was good even it is my first time making it 😋❤️❤️

[@reginus]

Can I just say I love the networking happening here... auntie liz, uncle roger, auntie hersha, uncle gordon...

[@MrEvolutionable]

Really love these videos! Also totally adore how you have taken the "Auntie" honorary title to yourself.

[@AdrianNgHK]

To accept that title is sometimes a sad resignation that we are getting old :)

[@lulzywizard7576]

love how you keep the parts that weren't quite perfect in. adds that relatable vibe :)

[@UnixSysV]

I'm amazed that it is possible to use a round wok on a flat induction stove.

[@l1233799]

I think it's a flat bottom wok but I also think there exist induction designed for round bottom wok.

[@sengkiat]

Liz, please please explain how you got the woo to work on the stove! Is it a carbon steel wok? Is there any special equipment required?

[@teguhharyadi7741]

ofc it's a $30.000 induction stove

[@sorridaijin]

@@helpfulcommenter Can you get the necessary heat distribution with so little contact/proximity?

[@sorridaijin]

@@helpfulcommenter "i use wok with fire like you're supposed to" seems like the correct answer. We have this ersatz flat-bottomed stainless steel "wok" that my wife got decades ago before we were married, but IMO it is not a wok. It is a weird trapezoidal pan.

[@woeihau1935]

I am Malaysian Chinese. I love how you love my country traditional foods and feel proud to it! And I am learning how to cook Nasi Lemak from a British beauty in this video.

[@isaacfung622]

Singaporean-British

[@RalphBellairs]

"Aunty Liz has crispy bottom." Sorry children!

[@truthseeker2169]

"Sorry peanut allergy guy"

[@macanipelfranz6439]

Lucky peanut allergy guy

[@azizulwahid7552]

omg i love this??? so educational yet fun to watch at the same time? give me all that. rooting for auntie liz. uncle roger? who dat

[@Elo009]

I just loved how you mocked the peanut allergy guy🤣 He is damn lucky to find aunty liz

[@LuckyDragon289]

Nasik Lemak was a dish I never cared for growing up as a kid because I didn't develop the taste for anchovies or sambal belachan. After having visited Malaysia and Singapore as an adult now, it's the dish I miss the most. Thankfully, a couple places where I live (in Canada) make Nasi Lemak and it's one of my (new) favourite comfort dishes. The places here serve it with fried chicken, though chicken curry or beef rendang would also be da bomb.

[@AwkwardFistbump]

The in-house Sambal deserves its own video.

[@abdullahyusof4739]

"Buy a rice cooker!" -Auntie Liz, Michelin Star Chef, Queen of Chicken Rice and Rice Cooker F*ck Girl

[@ebisudance5059]

Stumbled onto her videos. Liz is really good on the screen. She's going places!

[@JustBigL66]

anybody else been binging her old videos while waiting for a new one?

[@CookingwithYarda]

No, but you can check mine ;-)

[@szewei85]

Haha nope😄😆

[@mahlenm5673]

Yep I totally did. Her food looks so delicious. I want more.

[@cepheus96]

@@CookingwithYarda I will subscribe your channel👍

[@naheed03]

Her team makes the best nasi lemak fact! I know as I ate her last weekend. Crispy crispy well seasoned chicken breast, rice is soft, dried salty anchovies, peanuts, the best sambal which isn't too spicy, egg cooked perfectly not snotty haha 😅, cool cucumbers. So many textures. And so filling. For the price it's a bargain 👌. Seats are limited but I waited till someone left as I wanted to enjoy seated and I was lucky on a busy hot Saturday lol xx gutted I am in Leeds and can't go often. I was sad I never got to see Liz!! Kept looking around. I am sure the staff thought I'm creepy staring haha xx ❤ I was just fangirling that i was actually finally there 😂😅

[@ytbigpadma]

2:44 Lovely peanut alergic guy 😂

[@elmamuhdfuad6474]

When i cook coconut rice using can or box coconut milk i put little bit of vegetable oil...not olive oil..then when it cooks the coconut rice will not clump...we here put pandan leaves a bit of ginger, and shallots for the aroma...and of course using the rice cooker is a Must

[@apanfumi]

i would put some shallot, garlic and 2 slices of ginger in to my coconut rice for extra umph!

[@salfhi2022]

For those extra aromatic nasi lemak 👍👍

[@ma-rc7sw]

Oh yess me too. The garlic become so soft it melt in the rice adding some extra wholesome flavour to it.

[@adammortgage2457]

I can guarantee the rice would be very creamy with that amount of coconut milk, to add more fragrant to the rice you can simply add ginger and to achieve a fluffy texture of rice you can steam the rice instead of using rice cooker. Usually sambal on nasi lemak doesn't have belacan( shrimp paste) and totally optional. Overall I'm impressed with the recipe coming from Singaporean :)

[@greengeekgirl]

I had captions on and there was a line “salty, umami flavor” that translated as “salty mommy flavor” and that’s a correlative vibe here.

[@lsimonsca]

Gosh she is so gorgeous !!!!!!!!!!!!!!!!!!!! and so talented.

[@brianaw220]

BUY A RICE COOKER. Good enough for a Michelin Star chef, good enough for us.

[@iceinvein]

Tell that to Alex. He's on a journey to find the perfect rice

[@JiahaoLin]

That's the way . It's like reinventing wheels when you try to cook it in sauce pan .

[@michaelorozco9761]

to be honest rice is one of he easiest things to make without a rice cooker and without "straining it" i think she is just afraid of Uncle Roger

[@farisomar9974]

I am from Malaysia. Just eat nasi lemak yestarday bought from makcik (auntie in malay) hawker on the side of the road. Makcik's nasi lemak is always the best 😋

[@atomsapart]

damn, freestyling her rice. beast level Liz!

[@taylernicks8751]

I'm liking these videos 📹

[@philc8360]

Is THAT why my rice cooker has all those tiny scratches in it??? Mind blown

[@hermanmunster2002]

Dude, you need to remove your jewelry before you wash the rice with your hands as well...

[@allgreatfictions]

When she said that, I was like, "Holy shit, that's why my non stick coating is gone."

[@svbarryduckworth628]

In my rice cooker the inside pan was so thin it was like a soda can. The non-stick must be one atom thick. I was afraid the fancy plastic rice spoon that came with the cooker would scratch it, or just poke a hole right through the side of the inner pan. So weak! So weak!!! This was a good japanese-made one too, which was sort of expensive and had happy pink flowers painted on the outside. It was about 15 years old so it didn't sing any music beeps, just made clunk-clunk noise with magnetic button.

[@jjstarrprod]

Yeah, I'm asian, been cooking rice for 30 years, and this is the first time I hear about this ! MIND.BLOWN ! My poor rice cooker ! I've used you wrong my whole life !

[@Neojhun]

You basically spent years polishing the non stick off your rice cooker.

[@Your.Uncle.AngMoh]

This your Uncle Ang Moh. Well done Auntie Liz! Nasi lemak si beh simple dish, but so many chef add too much stuffs to try make gor-may and end up with chef looking gor-blok! All you need is coconut rice, sambal, ikan bilis, kacang, and telur goreng. I think Uncle Roger see this and say "Fuiyo!". Your Uncle Ang Moh say "Three-fifteen one". 10万 subs by the end of this month- nearly 97,000 orleady! And remember what your uncle say: lim peh ka li kong, or you kena hantam upside down. Den you know!

[@hacaomapu]

Why auntie liz so beautifull 🥰😍

[@abdrahimn]

Try putting a tsp of fenugreek seed and few slices of ginger and 1 bashed lemon grass stalk in your coconut rice..another level of fragrance.

[@joeviloria2494]

That God level rice cooker will surely feed the gods!

[@macanipelfranz6439]

The most beautiful chef i have ever seen.. Uncle roger brought me here....

[@pinkenbajedi2119]

My best mate from Thailand made fun of me in my teens for not having a rice cooker. Had one for 20 years now, still going strong 😂

[@audreyang902]

I love cooking nasi ,too. I use basmati rice add cardamon,tied pandan leaves, coconout n little salt.

[@Vasharan]

My Nasi Lemak game: - just basic, really. Sambal, ikan bilis, boiled egg, peanuts, cucumber. The rice is rich and aromatic enough that it doesn't really need much more. Maybe a bit of fried fish or piece of fried chicken if I want more protein. Now what I _really_ love is Nasi Kerabu, which is an herbed rice with lemongrass, torch ginger (bunga kantan), kaffir lime leaves, and four angle beans. It goes really well with Malaysian chicken curry, vegetable curry or beef rendang.

[@araisikewai]

Kaffir lime leaves has been renamed makrut lime leaves for 'reasons'. Just in case people can no longer find kaffir lime leaves in their market in the future.

[@jespaca]

It's Nasi Ulam for me! But Nasi Kerabu is definitely amazing!

[@Vasharan]

​@@araisikewai Well, 'makrut' in Thailand can refer to both the kaffir lime as well as the bergamot (a very different fruit). There are also a lot of regional names for the fruit and its leaves in South East Asia, cf 'limau purut' (bumpy lime) in Malay, or 'Arrow Leaf Lime' in Chinese. The use of 'kaffir lime' in the UK and its former colonies came from Ceylon, and probably has very little etymology in common with the use of the word as a racist slur in South Africa. I don't think there is any connotation with racism with the term in the UK, if anything, the word is only ever used to describe the lime, and a typical Englishman off the street would not have guessed that it has any meaning on its own other than to denote said lime. So I don't think there is any stigma over the term in the Commonwealth; I'd be curious to know if keyboard warriors there were also trying to change the name.

[@audreyang902]

Enjoying watching your episodes..

[@Modifying77]

My wife says she's never ate so much rice before marrying me. I must be doing something right.

[@JohnL-m2l]

Diabetes liked this comment.

[@lorale8095]

😂😂

[@svbarryduckworth628]

Rice better than potatoes and wheat bread.

[@youraveragepasser-by7367]

@@JohnL-m2l nah, that's white bread

[@emhgarlyyeung]

This is addictive dish that I never ever get bored of! Nasi Lemak definitely deserve Michelin Stars!

[@TreXDeXter]

tips to level up the taste of the nasi lemak.. put your nasi, sambal, cucumber, anchovies, peanut, half of the boiled egg on the banana leaf.. wrap it.. and let it for an hour... you can add that crispy bottom fried egg or anything else when you wanna eat it..

[@AuntieLiz]

Agreed, and always leave a little chimney at the top so it doesn’t go soggy. Tastes amazing with banana leaf infused.

[@AllanDavisArt]

Loving the editing and you getting increasingly more comfortable in front of the camera - not that you wasn't before but definitely noticed an improvement in this video. Keep up the great work.

[@RayMak]

This is Yummy stuff

[@myst990]

Damn only 2 likes

[@yoyojohn100]

Don't bring your cringe near Auntie Liz and Uncle Roger.

[@renndrayan2580]

Yeah Nasi Lemak adalah makanan rasmi kegemaran orang Malaysia 😋

[@aedriczhang3559]

@@yoyojohn100 hey dude chill he just likes being in the comments section of KZbin vids, leave him alone

[@gfhfgjfgx]

@@aedriczhang3559 u so naive this guy ray advertising his dead "verify" channel by being a human commentbot everywhere

[@jasonotoole1822]

Aunty Liz...totally agree...both you and Uncle Roger are so right about the rice cooker...I've had one for years and its AWESOME!

[@jyl11002]

The one I wanted to learn is the sambal!

[@beckyboop2244]

Fuyioooohhh!!! Untie Liz nailed it loved the way hubby shakes the camera when she mentions peanuts SO WEAK!!! Entertaining video food looked amazing

[@parmeiladhevi8602]

Auntie Liz: with Uncle Roger and whole of Malaysia watching.... Me, Malaysian Indian and a fan of both Auntie liz and uncle Roger: *scratches chin* hmmmm you are correct. *My judgemental mom who was raised in making proper malay style nasi lemak watches* Her nasi lemak method is good. Needs more sambal. Also me: exactly! I need EXTRA SAMBAL!

[@jojiekaizan2971]

Hey liz. Im malaysian and i think your nasi lemak is spot on. Good job!

[@awyongchangtik9824]

should see how Malaysian elevate the nasi lemak , where they put ginger, lemongrass, star anise, cinnamon, coconut milk, oil & salt

[@chanwinsern8814]

Or as Joanne Kam would say, it shoyld have the ayam sambal, sotong sambal, telur rebus

[@higashirinchiah1013]

You are from the north isn't it 😜?

[@sushiunderthestars7238]

wouldn't it have similar taste with biryani then?

[@iwan5a]

Correcto mundo. Ginger must not forget.

[@iwan5a]

Pro tips: the reason put a little bit of oil is to ensure the rice is not glumpy(berderai in malay). Its much better in texture during presentation and eating.

[@Ajimo]

from east to west, all use finger tip to measure water on rice👇🏼

[@ellenmarie3294]

"Some don't want peanuts in their sambola" Uncle Roger: *Why So WEAK, WHY SO WEAK* *?*

[@MagiCaster001]

sambola?

[@estherkhoi9072]

Sambal

[@estherkhoi9072]

@@MagiCaster001 same meaning with the word 'sambal'

[@MagiCaster001]

@@estherkhoi9072 never heard of it

[@estherkhoi9072]

@@MagiCaster001 referring to website, it comes from these 2 languages (sinhala & tamil) Pol sambola (sinhala), or thenkai sambal (tamil), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies, lime juice, salt and Maldive fish. Wikipedia Place of origin: Sri Lanka Alternative names: Pol sambol, thengai sambal, coconut sambol Main ingredients: coconut, red onion, chillies, salt, lime/lemon Serving temperature: Room temperature

[@bladewolf39]

Absolutely love nasi lemak with beef rendang. I could have the worst day ever, but someone gives me that and a heaping bowl of beef rendang, my day instantly gets better.

[@Zendail]

A+ cooking attire, lol. Looks really good though, I think I'll try it.

[@adamrushton395]

I brought a Tiger ih - made in japan rice cooker a while back and it has been one of the best purchases I've ever made - with its induction heating it cooks the most awesomest rice every time and truly worth its higher cost,,, cheers from Australia x

[@holyzeus7815]

Peanut allergy guy:show us how to cook rice in a saucepan Aunty Liz:I'm feeding you peanuts for dinner today take that

[@teslarex]

Great recipe. Very approachable and looks delicious! Yes it's the shrimp paste!

[@aesculetum]

This looks delicious. I hope to visit London soon so I can eat at Mei Mei. You know… Brazilians eat rice every single day, twice a day most of the days, and we use a saucepan to make it. In a matter of fact, most people have what they call a “rice pan” (panela de arroz), that is, their preferred pan for cooking rice.

[@sumit6190p]

Yes, but Asians use rice cooker.

[@hazriqawadz956]

Time to export rice cooker to South America

[@player2-lightwater914]

Is rice a staple food in Brazil?

[@aesculetum]

@@player2-lightwater914 Very much! It is not a proper meal without rice. I suppose Brazil is not a top consumer of rice per capita because, while you MUST have rice in every meal (lunch and dinner), we don't just eat a big bowl of rice. The standard meal in Brazil is rice, beans, meat (beef, pork, or chicken) and something else like salad, fries, or a cooked vegetable. As Brazilians get richer, they eat more junk food, replacing the traditional rice and beans with pizza and burgers. And there are the health freaks who eat salads and fish or chicken everyday. But rice and beans is still the staple food of the Brazilian working man.

[@aesculetum]

@@hazriqawadz956 We have rice cookers, but there's rice cooker rice and good rice. Good rice must be toasted first. When I want good rice, I toast the rice then I put in the rice cooker, and it is very good rice. But now I have two pots to wash...

[@firdausomar2356]

If you want a crazy aroma out of the lot, be sure that the rice is still hot before placing on the banana leaf. Add on some ginger strips into the rice cooker will add more oompph too. Sambal should not be sugary sweet nor too hot. Some other add ons are fried mackerel in turmeric paste, spicy beef lungs and dried squid sambal.

[@AuntieLiz]

I blowtorches the banana leaf before plating to warm the leaf up and release that aroma and the rice was piping hot! Great suggestions though

[@sohatyi]

I've never heard the don't wash your rice in the rice cooker bowl before, it makes sense though. Yum Asia do great Zojirushi style cookers (induction, lots of programmes etc.) But with UK power and a little cheaper. Have you ever tried using Kewra water instead of the fresh leaves? The water does smell a lot like pandan leaves (which makes sense).

[@noclue6595]

Kewra is an extract distilled from pandan flowers.. 🙂

[@apetpsdc]

actually u can use rice cooker and wash in it. but for nasi lemak, it is wise to wash it seperately then u put it in. that way much better.

[@diobama4770]

i love auntie Liz so much, keep it up

[@Alifahusna_97]

Already subscribed! Love from Malaysia.

[@applepie4462]

Love the knowledge you impart!

[@acefinelli5847]

Her husband is the luckiest guy in the world. Despite his allergy. She has amazing cooking skills, she is witty, pretty and beautiful.

[@vincentouwehand828]

I would say both are lucky. It isn't easy to work with your partner and finding that balance, the humor and turn that into something people enjoy watching, all while 1 of the two does part of her normal job, is a humongous achievement and testament to a very solid relationship.

[@maxrojo7323]

Well well well... allready over 100.000 subs 🤩 We have been waiting for this, and now the time will come for the full breakdown of the recipe 😁

[@AuntieLiz]

Filmed on Monday, should be ready for this Sunday. But first, a new video later this evening!

[@maxrojo7323]

@@AuntieLiz thank you 😄

[@marcbaculio1076]

Peanut guy is so damn lucky. 🤣🤣🤣♥️♥️♥️

[@yohannaftali2480]

i like how the production video made... feels like no script at all... i'm waiting maybe for some behind the scenes video, it will looks interesting

[@malaysianman5941]

The sambal is absolutely the most essential part of the nasi lemak, nowadays theres a lotta sweet version which i really dislike.... I miss the Original version where its fragrant, salty, spicy and full of umami flavour

[@henryyan8585]

Idk who you are and why you keep cooking Asian food. But I absolutely love it. Well done!

[@altimet123]

There is another additional side dish for Nasi Lemak: Kangkung tumis Goreng. Only at some places in malaysia add this side dish to their nasi lemak.

[@nikaizad1]

That's the good stuff man 10/10

[@ainifathiha5148]

Melaka ☺

[@ellesea8]

Crispy egg. Perfect. I’ve never seen this anywhere in the world. You’re as good as a Malaysian. Connoisseur of good food. :-)

[@Realdagdag]

"oh no another cooking channel" this does hit different then all the other fancy cooking channels where they show a clean (aesthetically) kitchen and it feels kinda disingenuous the wok looks like it sees use, i like that the layout of kitchen reminds me the layout of kitchens of real restaurants ive worked in, not just the look but the vibe as well very very good video

[@ahmadtaqiuddin4203]

it is her restaurant after all

[@wnose]

Liz, for my guests who cannot eat spicy food, I've made sambal with tomato paste & sundried tomatoes and it works just as well. Add a splash of lime juice so the taste of the sambal comes out sour and sweet. The acid works great to complement the richness of the rice. Nasi Lemak also goes exceptionally well with a gooey French omelette (heresy, I know!) and fried chicken. For those sticklers on detail: add 1:1 ratio of liquid to rice. The finger method is very common but if your pot has a really wide base, then you're going to add too much water and your rice comes out mushy. If you'd like to add more aroma to the rice, I highly recommend adding 1 tsp of minced ginger, if you're cooking about 2 cups of rice. Note: coconut rice must be eaten the same day as it'll dry out overnight. Not as tasty.

[@abhishekdash5931]

Ahh! Auntie Liz has acquired skill: Finger check the water level

[@fanyamvs9601]

Yo... the sacred technique

[@gp2779]

Honestly that looks kinda authentic. Loved that she used the pink plastic plate common in hawker centers below the banana leaf. What’s missing is: Boss teh ais kurang manis satu

[@Lujokal]

My wife likes the ikan kuning or curry chicken to go with her nasi lemak the most (Singaporean wife)

[@arthlady7968]

Ikan kuning is the most fav dish in here. From east indonesia 🇲🇨🙏

[@baqilayali9408]

If i ever travel to england again.. i am dropping by Aunty Liz’s restaurant… awesomeness Aunty Liz 🙌🏼🙌🏼🙌🏼. Hello 👋🏽 From 🇲🇾

[@keffinsg]

Lovely! You should also do a Singapore version....the one that is pimped out with loads of other stuff like fried chicken wings, luncheon meat, sausages, otak (spiced fish cakes), longbean with sambal etc etc.

[@AuntieLiz]

Great idea

[@user-fz5wn4jy4i]

@@AuntieLiz if this happens, prepare for a MYvsSG food war comments 🤣

[@alicexu5471]

I think the moment I was most impressed in my life was when a white college aged man made me some perfectly cooked rice in a pot!!! I was so ready to have some damp or burnt rice that night but it was delicious!