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  • Hey, kids, Look, she's looking at you.

    嘿,孩子們,看,她在看你。

  • See the I B.

    見一B。

  • I know.

    我知道,我知道

  • Loath welcome back to scramble.

    洛思歡迎回來爭奪。

  • To accept this time is done with a difference because we are in West Sumatra on the riverbank here, a little town called bucatini.

    要接受這個時間是做了不同的,因為我們在西蘇門答臘的河岸這裡,一個叫布卡蒂尼的小鎮。

  • I'm gonna show you how to make the most amazing scrambled eggs stroke omelet with a beautiful rang dang paste.

    我要告訴你如何做出最神奇的炒蛋中風煎蛋卷,配上漂亮的穰糊。

  • Now, this random pace has been cooking overnight.

    現在,這個隨機的步伐已經煮了一夜。

  • Okay?

    好嗎?

  • It is the essence behind Indonesian cuisine on For me, it's all about the caramelization.

    這是印尼美食背後的精髓,對我來說,這就是焦糖的作用。

  • You start off with this incredible paste, chili garlic, galangal on wild ginger.

    你先從這種不可思議的糊狀物開始,辣椒大蒜,野薑上的高良薑。

  • But you have the beef into it on you.

    但你身上有牛肉成。

  • Almost dry the beef out and it gets crispy and toasting.

    差不多把牛肉烤乾了,就會變得酥脆,烤焦。

  • I've taken a few spoons off my rain bank paste out.

    我已經把我的雨庫糊了幾勺出來。

  • I'm gonna put that in.

    我要把它放進去。

  • Not scrambled eggs.

    不是炒雞蛋。

  • Gonna turn that into an amazing on it.

    要把它變成一個驚人的上。

  • Now, first off, I'm gonna start sort of frying my onions and garlic.

    首先,我要開始炒洋蔥和大蒜了

  • So this is gonna be a bit of a sort of spicy omelet.

    所以,這將是一個有點 某種辣的煎蛋卷。

  • Okay, Chop chop, chop.

    好了,快快快,快快快。

  • Now, if there's one thing that I've sort of got up to speed this week in Indonesia on that waas essence on the power of spice on the way they used all these spices as part of their preservation is extraordinary.

    現在,如果說我這周在印尼瞭解到一件事,那就是香料的力量 他們使用所有這些香料作為保存的一部分的方式是非常特別的。

  • E was on a boat locally on our fishing for 24 hours on.

    E在當地的一條船上,我們釣魚24小時,在。

  • All they wanted to eat was random.

    他們想吃的東西都是隨意的。

  • No fish by random.

    沒有隨機的魚。

  • Why they have no refrigeration unit.

    為什麼他們沒有製冷設備。

  • But there's rang Dang last for days.

    但有響噹噹持續幾天。

  • So try this in an omelet on turn the heat up on scrambled now slice of slots.

    所以,在煎蛋餅中試試這個,把熱度開到炒現在的片槽上。

  • Garlic.

    大蒜

  • Okay, Super thin.

    好吧,超級薄。

  • So caramelize them nicely.

    所以要好好地把它們焦糖化。

  • Garlic in e.

    大蒜在e。

  • I want to show you this beautiful fresh ginger.

    我想讓你看看這美麗的鮮姜。

  • Look at that.

    你看那個。

  • Sorry.

    對不起,我不知道

  • It's almost completely different to a normal ginger Look at it.

    和普通的生薑幾乎完全不一樣 看看吧。

  • So beautiful.

    太美了

  • So look how white that is inside.

    所以你看這裡面多白啊。

  • So beautiful.

    太美了

  • Really beautiful on incredibly fragrant.

    真的很美,在不可思議的香。

  • Take a little ginger off there again on on literally fry that up.

    再從那裡拿一點姜掉在上就真的炒起來了。

  • Now ginger is incredibly fragrant.

    現在的姜是不可思議的香。

  • It's gonna bring a little spice lightness to this beautiful omelet from their chilies.

    這會給這個美麗的煎蛋卷帶來一點香料的清香,來自他們的辣椒。

  • Local chilies, red chilies.

    在地辣椒,紅辣椒。

  • I'm gonna leave the seeds in.

    我要把種子留在裡面。

  • Okay.

    好吧,我知道了

  • Now again, chop seeds, depending.

    現在再來切種,視情況而定。

  • How hot you want it.

    你想要多熱。

  • You determine the length of Chile's.

    你決定智利的長度。

  • I'd like to go back 34 inches.

    我想回到34英寸。

  • Touch of all into the pad chocolate under the and then from there in with my ingredients.

    觸摸的都進墊巧克力下,然後從那裡在與我的材料。

  • Beautiful.

    美極了

  • Get toasting nicely.

    好好地去敬酒。

  • Lightly seasoned soul goes in.

    輕輕調味的靈魂就進去了。

  • I've got a little bit of a kaffir lime leaf in there as well.

    我在裡面還放了一點卡菲爾石灰葉。

  • I'll take that out before I put my eggs in there.

    在我把雞蛋放進去之前,我會把它拿出來。

  • A little touch off.

    一點點碰掉。

  • Going go again.

    又要走了。

  • I just want to get that nice and fragrant.

    我只想得到那份美好和芬芳。

  • Okay.

    好吧,我知道了

  • One nice slice in there.

    一個漂亮的片子在那裡。

  • I think she goes.

    我想她去。

  • Make sure you take that out before you have the eggs.

    一定要在吃雞蛋之前把它拿出來。

  • Gonna make it really nice on Fragrant.

    會讓它在香香上變得非常漂亮。

  • Cut that out.

    剪掉它。

  • Uh huh.

    嗯哼。

  • Don't you start to get a bit of color on that garlic, Charlotte, That beautiful wild ginger.

    你的大蒜是不是開始有點顏色了,夏洛特,那美麗的野薑。

  • Oh, my goodness.

    哦,我的天啊

  • May Caramelizes down.

    五月焦糖下來。

  • It's super fragrant and very, very sweet.

    它超級香,非常非常甜。

  • Look at these.

    看看這些。

  • These air, almost like, are equivalent whitebait for the drive.

    這些空氣,幾乎像,是同等的白餌的驅動器。

  • Okay, so I'm gonna put that in there whole literally chopped up.

    好吧,所以我要把那在那裡整個字面切碎了。

  • That's gonna give it the saltiness inside again.

    這又會給它裡面的鹹味。

  • Chop them up, wait and see the flavor.

    切碎了,等著看味道吧。

  • These give off.

    這些給人。

  • Beautiful.

    美極了

  • It's an amazing white, much like a whitebait in She goes beautiful now caramelized that I want all those flavors coming out over that Callen girl cattle.

    這是一個驚人的白色,很像一個白餌在她去美麗的現在焦糖,我想所有這些味道出來過,卡倫女孩牛。

  • I'm Leaf Ryan Kept leaves out.

    我葉萊恩-凱普特離開了。

  • Get the gun and go out.

    拿上槍,出去。

  • It's not his job.

    這不是他的工作。

  • I don't want to.

    我不想這樣

  • Sweet.

    很好

  • Okay.

    好吧,我知道了

  • No.

    不知道

  • Those fish that started to rehydrate.

    那些開始補水的魚。

  • Okay, Thanks.

    好的,謝謝

  • Crack in.

    裂縫中。

  • He's a local duck Eggs out of the car of those jokes.

    他是個在地鴨子 雞蛋出了車的那些笑話。

  • So beautiful.

    太美了

  • Amazing.

    驚人的。

  • Oh, come on.

    哦,來吧。

  • This has to be one of the most spiciest, delicious omelets I've ever made.

    這一定是我做過的最辣最好吃的煎蛋卷之一。

  • Aunt Scrambled is all about egg diversity.

    炒姨媽就是雞蛋的多樣性。

  • Now from there, take a fork.

    現在,從那裡,拿一個叉子。

  • Lightly whisk eggs.

    輕輕打散雞蛋。

  • Eggs up.

    雞蛋了。

  • Okay.

    好吧,我知道了

  • From there in the real touch off Red chili, then green chili him.

    從那裡在真正的觸摸關閉紅辣椒,然後綠辣椒他。

  • I'm not gonna use any salt in here because I'm gonna depend on those wonderful dried little fish.

    我不會在這裡用任何鹽,因為我要依靠那些美妙的小魚乾。

  • Now mix chili in with the eggs I'm frying between the garlic and the onions on that wild ginger in there.

    現在把辣椒和我煎的雞蛋混合在一起,在那裡面的野薑上的大蒜和洋蔥之間。

  • Now that I've got that really nice and toasted look that I met deeper camel eyes.

    現在,我已經有了那種非常好的、被烤過的樣子,我遇到了更深的駱駝眼。

  • Really nice.

    真的很不錯。

  • Okay, in with the eggs.

    好吧,在與雞蛋。

  • Okay, mix, mix, mix, and then we go.

    好吧,混合,混合,混合,然後我們就去。

  • Hmm.

    嗯。

  • Beautiful.

    美極了

  • No.

    不知道

  • Give that little mix.

    給那個小混。

  • Look how rich that is.

    你看這多有錢。

  • That's so good.

    這真是太好了。

  • So now I'm cooking the eggs first before I set it.

    所以現在我是先把雞蛋煮熟了再定。

  • Okay.

    好吧,我知道了

  • Really important.

    真的很重要。

  • That way.

    這樣一來。

  • You get this nice even distribution of all those spices smell is beautiful.

    你得到這個很好的均勻分佈的所有這些香料的氣味是美麗的。

  • Okay, Once the eggs are two thirds of the way through on cooked, I'm gonna start flattening it before I start baking it.

    好了,一旦雞蛋是三分之二的方式通過熟, 我要開始扁平化之前,我開始烤它。

  • I'll explain why.

    我會解釋為什麼。

  • So I get that nice fold on my eggs again with that round round around.

    於是,我的雞蛋上又有了那圓圓的好褶皺。

  • Now it's two thirds of the way there.

    現在已經走了三分之二的路了。

  • Start flattening out.

    開始扁平化。

  • Okay, so bake base off that.

    好吧,那就用這個做基礎。

  • Now, I need that to bake for one minute.

    現在,我需要這個來烘烤一分鐘。

  • Has that's bacon underneath.

    有那是培根下面。

  • Okay, I'll go get my rang dang paste now, bearing in mind, I've had beef in here.

    好吧,我現在就去拿我的朗朗醬,要知道,我在這裡吃過牛肉。

  • I've got little shards of beef left, so I'm gonna put that literally in.

    我還有一點牛肉碎片,所以我要把這個從字面上看。

  • Just start dotting that around.

    就開始點點滴滴。

  • This is what's gonna give this sort of Indonesian flair.

    這就是要給這種印尼風情。

  • Often amazing.

    常常令人驚歎。

  • Beautiful.

    美極了

  • Rang down omelet.

    穰下煎蛋。

  • Now let that ran down paste.

    現在讓那跑下來的漿糊。

  • Okay, Sit on top of those undercooked eggs.

    好吧,坐在那些未煮熟的雞蛋上面。

  • And look, what's gonna happen now is that bottom off the omelet is gonna bake rang.

    你看,現在要發生的事情是 煎蛋卷的底部會被烤響。

  • Dang is gonna see through on The rendang has been finished with this sort of caramelized coconut oil.

    堂要看透上 倫堂已經用這種焦糖椰油完成了。

  • So it's got this really nice, fragrant, dark, rich flavor, right?

    所以,它有這個非常好的,芳香,黑暗,豐富的味道,對不對?

  • Give that a minute, and then I start just tapping a zai tap that pan It starts to release the omelet underneath.

    給那一分鐘,然後我開始只是拍一個zai拍那個平底鍋它開始釋放下面的蛋卷。

  • Hopefully the non stick pan.

    希望是不粘鍋。

  • Mm.

    嗯。

  • 123 until the pan up on the start.

    123,直到盤起來就開始。

  • Folding is beautiful omelet.

    摺疊是美麗的煎餅。

  • Nice.

    很好啊

  • Be done.

    做好了

  • Pull that over on, then.

    那就把它拉過來吧

  • Over.

    完畢

  • As it starts rolling, I tip the pan more.

    當它開始滾動時,我把鍋傾斜得更厲害。

  • So is it just folds and they will get to the end.

    那麼是不是隻要折騰一下,他們就能走到最後。

  • Hold it there off And then up on now I have my beautiful for rang dang homeless.

    把它拿下來,然後在現在我有我的美麗 為rang dang無家可歸。

  • I've never been so excited to cut in on it.

    我從來沒有這麼興奮地切入它。

  • And half look.

    而半看。

  • Oh, that beautiful.

    哦,那麼漂亮。

  • Mm hm.

    嗯哼。

  • It Tyson delicious, rich, spicy unauthentic.

    它泰森美味,濃郁,辣的不真實。

  • Wow.

    哇哦

  • Let me know in the comments what you think of that amazing scrambled egg dish on if you missed uncharted.

    讓我在評論中知道你對那個驚人的炒蛋菜的看法,如果你錯過了未知的。

  • Trust me, you can watch it on the link below or on the net geo app.

    相信我,你可以在下面的鏈接或者網易地理APP上觀看。

Hey, kids, Look, she's looking at you.

嘿,孩子們,看,她在看你。

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高登-拉姆斯在印尼將Rendang變成煎蛋|炒菜 (Gordon Ramsay Turns Rendang Into an Omelette in Indonesia | Scrambled)

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    林宜悉 發佈於 2020 年 11 月 08 日
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