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we’re making Nasi Goreng but I’m pitting my version against my Idols Gordon Ramsay’s let’s begin [Music] this is no ordinary fried rice this is my favorite kind of all time Nasi Goreng it is the fried rice that we all desire and love it’s spicy salty garlicky rich and it’s not given enough respect nor is it talked nearly enough about beloved by many including our one and only Uncle Roger um I uh he gave me the uncle title which is a huge honor and it’s for a reason now let’s make this shall we so I should say there are dozens maybe even hundreds dare I say thousands of ways to make Nasi Goreng but I need something to compare mine to something special so I did some good old-fashioned research and saw Gordon Ramsay the man himself love him has a recipe for Nasi Goreng Gordon it’s on we’re gonna follow Gordon Ramsay’s recipe to a t this seems enormously spicy with the amount of chili but I suppose we’ll find out when we try it so first you’re going to combine four large red chilies sliced about a third of an inch thick it looks like Gordon used about four red chilies but I was scared so I used three I’d recommend the four and you’ll find out why later nine chive blossoms thinly sliced and one teaspoon or seven grams of freshly grated galangal any time you whip out a wok I don’t care if you’re taking it to Poland give it a quick seasoning plop that walk onto the hottest flame you can add about three tablespoons or 40 grams of vegetable oil and heat swirling the wok often to coat as much of the surface area as you can once it begins to smoke cut off the heat carefully pour out your oil into a heat proof container and obviously cool that before it’s discarding it wipe your walk out with a clean towel or paper towel till nearly all the oil has been wiped out now you’ve got your mirror finished Wok so got bang polished is practically non-stick brother eat that bad boy back up over high heat add in another three tablespoons or 40 grams of vegetable oil and once the oil is nearly smoking add in your chili garlic chive mixture season it taste of salt and stir fry for about 30 seconds if the wax looking a bit dry add a touch more oil than in a small bowl crack in three whole large eggs beat those together till homogeneous and add that to your Hot Wok season lightly with salt and stir-fry until your eggs are scrambled and cooked now add three cups or 420 grams of rice nice full pause you weren’t about to add fresh hot steamed rice to that Wok were you because if you were I’m just gonna warn you Uncle Roger and I will be standing outside your door with a warrant for your arrest please make sure your rice is cooked the day before and chilled completely this helps keep your fried rice from turning into a starchy mess when you stir fry it anyway resume stir fry your rice in that Wok until it’s hot and starting to develop a nice little crispiness with a little bit of good walk hay at that point you’ll spread your rice cheeks to reveal an open space in the center add a touch of oil in there then add in two tablespoons for 32 grams of rendang paste and one and a half tablespoons or 24 grams of sambal sambal can come in many forms but sambal Olek is fine if you have trouble finding anything else something Indonesian would probably be the route let that fry for a few seconds till fragrant then stir fry together until everything’s combined finally add in one tablespoon or 18 grams of sweet soy specifically ketchup mantis ketchup Manis catcap Madness see how do you pronounce it pronounced kochop manes I don’t know let us know in the comments stir everything together till thoroughly combined and beautiful give it a nice toss in the wok to ensure that distribution of flavor and pop that bad boy onto a plate and well that’s how he serves it look I’m not gonna lie Gordon smells and looks fantastic but it’s my turn to start things off strong we’re making our own sambal look already a big Flex there in a food processor you’re gonna add one shallot split in half with the root and peel removed a combination of five large red chilies which are called prichifa and five Red Thai chilies sem’s removed and rough chopped don’t whist out on me and remove the seeds you leave The Heat you get a kiss two cloves of garlic one medium tomato de-seeded and just you know just the flesh then Blitz all that on high until it’s about as smooth as courses you like I prefer sort of a consistency between the two like this let me tell you the fragrance from this is so beautiful it will make you hallucinate now in a medium saucepan heat one and a half tablespoons or 20 grams of vegetable oil over medium heat once hot add in your paste follow that with one teaspoon or 9 grams of sugar one teaspoon or three grams of fine sea salt the juice of one lime and three to four cup your lime leaves that have been lightly bruised cook that down stirring frequently adjusting the heat as needed to avoid any sort of Browning or caramelizing we don’t want that we just want to sweat and reduce the amount of Juicy squirt squirt in there so it’s relatively dry like this once that’s done remove the lime leaves place in a bowl and cool completely this store’s in the fridge for up to one week or indefinitely in the freezer now let’s talk the easiest fried shallots of all time first you need a medium saucepan that’s at least four quarts at one and a half quarts or 1.4 liters of vegetable oil now snag four to five shallots peel those bad boys and slice them in the Rings using a mandolin to be just under a quarter inch thick directly into your cold oil now once they’re all sliced place it over a flame set to medium high and continuously stir those bad boys with two chopsticks do not stop they’re gonna start to sizzle then they’ll fry and the bubbling will start to subside then they’ll start developing color and as soon as the bubbling has pretty much fully subsided and they’re a nice golden brown immediately pull them drain it on a paper towel and season a taste with salt tossed together and let them cool and thank me later because the crunch on these are truly otherworldly Gordon’s did not have any protein in his but mine is going to have chicken sorry about it slice two boneless chicken thighs into quarter inch slices again heat up the season walk over High add in about two and a half tablespoons of 25 grams of vegetable oil once ripping hot add in your chicken season lightly with salt and sear that stir frying occasionally into lightly golden brown and cooked through about 45 minutes now remove your chicken add more oil to coat the wok then add eight thinly sliced garlic chives one shallot that’s been very finely chopped three very finely chopped garlic cloves three to four thinly sliced Thai chilies and two and a half teaspoons or 11 grams of fresh grated galangal season that generously with salt and stir fry until just barely softened about one to two minutes add your chicken back along with its juice stir fry that in follow that with four cups or 560 grams of cooked and chilled white medium grain rice stir fry that and then just continually stir fry for about one to two minutes so you get some nice crispity bits and it’s hot throughout out of respect a pinch of MSD for Uncle Roger and now we’re going to use a similar technique Gordon did here spread those rice cheeks form a nice hole in the middle add a touch of oil and then you’re gonna add two and a half tablespoons or 40 grams of my sambal paste half a teaspoon or 5 grams of shrimp paste and two and a half tablespoons or 34 grams of kachap Manis how’s that was that right this is eat a sweet soy basically let that boil and caramelize and then stir fry together until evenly distributed touch more salt to taste and you know what screw it maybe I’ll add a tablespoon or 16 grams of rendang paste because I’m a fan of that move stir fry 30 more seconds toss your rice in the wok to distribute everything evenly and look you can tell totally just pour this nice hot and fresh on a plate top it heavily with your crispy shallots you know some fresh green onion whatever right as with some traditional Nasi grang you can add a fried egg which is literally just medium nonstick pan three or so tablespoons of vegetable oil for a very shallow fry heat it over medium high add a two and a half inch ring mold if you want it perfectly round you crack your egg in there you fry it you baste it occasionally until the white is cooked but the yolk’s still runny and well you call it a day you pop it on there it looks nice it tastes good absolutely nothing wrong with that or you could have it like this wrapped in a little omelette parcel this is a legit way that it’s served and it’s called Nasi Goreng pataya super easy first you need a 12 inch non-stick skillet grease your pan up with cooking spray heat over medium heat and once that’s hot but not searing hot you’re gonna add three eggs that have been lightly salted and beaten together till homogeneous pour the eggs in tilt the pans the eggs go all the way to the edges reduce your heat to low and cook until it’s set from Center to Edge but there’s just a little bit of moisture left in them cut the heat off add in about a one cup mound of rice in the center then fold one edge of the egg over the rice then another and another and another and now you have a beautifully wrapped piece of rice a nice little square now just invert that same size side down onto a plate make a small cross incision on the top open it up to reveal your present to Gordon Ramsay and hope he approves now let’s taste test and see whose is better wow three different fried rice granted these two are almost identical but this is wrapped in an omelet I haven’t tried Gordon’s yet Gordon it smells good I love you and I miss you are going to reply to my DM or what it’s really good too good it’s actually not as spicy as you would think it looks like it’s spicy it’s actually not it’s fragrant it’s kind of what you would expect us to taste but a little extra Punchy with that rendang paste I like it I love it big band now mine mix that in oh here’s what I’m gonna say I prefer mine better because I made it for me this is very different but man the flavor is just like smacking you in the bullets oh yeah I try this omelet one though good shot I actually think this might be my favorite this is the most unique way I’ve ever eaten fried rice wrapped in soft omelette what more would you want every fried rice should be served like this is service gonna be a nightmare hell yeah but I don’t care but we’re gonna have a taste test let’s begin oh so cute here’s a spoon it was very good number two I do like the second one more it is a bit deeper of a flavor to me I feel like it goes just that little bit more I will say I think I could eat more of that than this I like that this is more mellow and sort of like relaxed and fragrant and then this is just like really rich and dark I would have a smaller portion than this this I could definitely eat the entire plate remember Gordon I’m here waiting for you DM me hit me up subscribe comment guys what’s going on huh he follows me on Tick Tock but you wanna know what else follows me on tick tock b-roll oh foreign [Music]
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